Salt Lake Magazine March April 2016 by Salt Lake Magazine

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contents M A R CH /A P R IL 2 016

FEATURES

63 2016 DINING AWARDS BY MARY BROWN MALOUF

The 18 best restaurants in Utah, their chefs and their signature dishes.

76 SINGLE IN SLC

BY CHRISTIE MARCY

Dating has always been hard. Dating in the digital world is insane.

82 FLOWER POWER BY JEANINE MILLER

PHOTO BY ADAM FINKLE

Springing forward is fun with these fashion-forward pieces.

63 Tupelo chef/owner Matt Harris

on the cover Naked Fish’s pristine sushi helped make it one of the year’s best restaurants. PHOTO BY ADAM FINKLE

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

contents

127 PARK CITY LIFE

Affordable housing comes to Park City, Vail Resort’s top man, Lash LaRue, Kimball Art’s newest exhibit, Park City’s resident historian, a barbershop with style, Park City Film Series, Spring Gruv and more.

The Hive

Spring means butterflies and, yes, baby pigs. Elvis is in the building—Elvis Costello at Kingsbury Hall, that is. Archery is having a moment, along with Tupelo’s Raviolo and Dino the Sinclair dinosaur.

A&E

A complete guide to Red Butte concerts, the story behind Harmon’s chalk signs and upcoming events you won’t want to miss.

outdoors

Hike the Wasatch and beyond with our guide to trailheads and where to eat and drink après trail. BY TONY GILL

travel

A San Juan road trip includes red rock, dark skies, stars, solitude and a dreamy park ranger. BY AUSTEN DIAMOND

dateline utah

How the Salt Lake Marathon defied the critics to come back from a scandal. BY SUSAN LACKE

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

INCREDIBLE TIMBER FRAME HOME 1886 S GENEVA ROAD, OREM 9 BD | 20 BA | 21,998 SF | $19,500,000

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Private Holladay Estate

Rare Bird at Alta Ski Resort

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9871 E Peruvian Acre Road, Alta 5 BD | 3 BA | 2,886 SF | $1,800,000

1380 S Filmore Avenue, Salt Lake City 4 BD | 4 BA | 2,790 SF | $1,175,000

THOMAS WRIGHT 801.652.5700

BRAD JENSEN 435.901.8333 LISA KARAM 801.791.8801

LEANNE PARRY 435.640.8960

Canyon Living in the Heart of Holladay

Great Value in Federal Heights

Perfect Tudor in Storybook Neighborhood

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1661 Federal Heights Drive, Salt Lake City 8 BD | 6 BA | 6,447 SF | $849,900

1372 Logan Avenue, Salt Lake City 3 BD | 2 BA | 1,736 SF | $499,000

MARGARET SARGENT 801.560.7650

LAURI DAVEY 801.541.5428

DEBBIE NISSON 801.739.5179

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contents 59

DATING ITSELF IS NOT HORRIBLY COMPLICATED, BUT PEOPLE OVERTHINK IT.

122

Barbie Berg

this is the place

The Salt Lake Occientals were the best barrier-busting team you’ve never heard of. BY RYAN WHIRTY

faces

The director of RDT, a youngadult author pens her memoir, an injured-bird savior and Doug Wright guides us to his refuge—Eureka, Utah.

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

122 bar

BY SARAH LEGG

dining guide

Utah’s best guide to eating out and eating well BY MARY BROWN MALOUF

guide

Who says you can’t get a drink in Utah? BY MARY BROWN MALOUF

152

my turn

When it comes to obstacles, a postive outlook is invaluable. BY JOHN SHUFF

volume 27 number 2 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2016, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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This article accurately reflects very disturbing issues that are presently occurring at the DABC... When these problem people are removed there will be hope for the future. —Underdog2015

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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

contributors

RENÉE HUANG Renée is a Canadian freelancer living in Utah who has written about travel, lifestyle, business and food for 15 plus years. She says she “practically wore nothing but a bikini for close to a decade” while living in Pacific Coastal Mexico prior to moving to Utah five years ago with her two kids and two Mexican street cats. They embrace the allseason mountain lifestyle of biking, camping, climbing, hiking and skiing. In this issue, she explores consciously uncoupling, the differences between dating then and now and offers a guide to types likely to be encountered in the wild world of Utah dating.

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

TONY GILL Tony Gill, our man on the ground in Park City, started life in the Midwestern flatlands, but the search for the perfect mountain landscape relocated him to Maine for college before he moved on to Utah. He likes to spend his time getting dirty while playing in the outdoors and seems oddly pleased when he ends up with a few scars for his trouble. He shares his passion for adventure and tales of woefully dicey exploits with numerous publications online and in print. In this issue he writes on hiking and dining in Utah.

JEANINE MILLER Jeanine Miller is the art director for Salt Lake magazine, Utah Style & Design and Utah Bride & Groom. She is a Minnesota native who moved a year ago to Salt Lake with her husband and their three-year old son. Miller and her husband, Lee, enjoy exploring their new city, hiking in the canyons and camping near Utah’s national parks. In this issue Miller shares her favorite spring fashion finds.

feedback Christie Marcy’s well-done article Meet the Millennials in the January/February issue of Salt Lake magazine took Utah Foundation’s research on the Millennial generation and gave it a face—seven faces, in fact, who spoke with honesty and candor. Also, thanks for referring to Utah Foundation as a “research powerhouse.” The work we put into our reports is sometimes overlooked, but we feel it can stand up to anybody’s scrutiny anytime. And then there’s that “atomic bomb” pamphlet. That takes us right back to 1946, when Utah Foundation’s original organizers thought it represented the energy they wanted to see in our research effort. At the time, they saw it as a very positive symbol. Once again this election year, Utah Foundation will be surveying voters and state party convention delegates to identify the issues they think are most important. This will be the fifth iteration of the Utah Priorities Project, and we invite you to follow along at utahfoundation.org — Dan Bammes, communications director, Utah Foundation

I’ve finally had time to digest your wonderful article [DABC Smashed, January/February]. You got it right on so many levels; it’s really the best indepth piece written about the DABC. You certainly did your homework by talking to all the players. Most surprising was an email I got from Mike Mower [Gov. Gary Herbert’s deputy chief of staff]. A friend sent him a picture of his “bottle” and mine next to each other. He sent the photo on to me with the comment that it was an “honor” to be on the same shelf with me. It was nice of him, I thought. I started a conversation with him by explaining the bottles the graphic artists used had much deeper meaning than he might know: mine be-

ing Chateau Petrus (the world’s most expensive wine), his being Old Grand Dad Bourbon bottled in bond (under government supervision), Francine [Giani] on Firecracker (actually Fireball) schnapps/ whiskey (“tastes like heaven, burns like hell” is their slogan), Kristen Cox as a cheap Franzia box wine, etc. He was intrigued and I am delighted. — Brett Clifford, former DABC wine buyer

TALK TO US

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editor’s letter

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

No one is at their very best all the time. So let me congratulate those who won Dining Awards this year on their hard work and luck. And remind those who didn’t that next year may be their best yet. And although food and dining is the subject closest to my heart, there are lots of other reads in this issue of Salt Lake magazine, including one about other people’s hearts. Do you know the difference between “ghosting” and “simmering?” Read Christie Marcy’s exploration of the Utah dating scene (p. 76) and find out how swiping and sex has replaced roses and chocolates. Tony Gill’s guide to spring hiking should lift spirits of the snow-weary (p. 45) and you’ll find other signs of spring in Jeanine Miller’s flowery fashions (p. 82), Austen Diamond’s account of road-tripping in San Juan (p. 49) and a guide to preparing yourself for Red Butte concert season— tickets go on sale this month (pg 39). And besides my big fish, we hooked some others in this issue, like Doug Wright (pg 61) and Dino, the Sinclair apato (originally bronto) saurus (pg. 28).

Mary Brown Malouf

PHOTO: ADAM FINKLE

LOCAL REVIEW

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

As many times as I’ve tasted bits of this giant fish’s relatives, I’d never met an opah in person until Chef Logen Crews of Current brought one of the 50-plus pound creatures to our photo shoot for this year’s Dining Awards. When I Googled around, I found out my new friend is one of the only warmblooded fish in the sea. Who knew? But one of the great things about food writing is that you are always discovering new things. And rediscovering old things. Coming up with the list of winners for our annual Dining Awards issue requires as much revisiting and reflecting on established restaurants as it does researching new ones, because restaurants, like people, have good years and bad years. Running a successful restaurant is one of the most complicated jobs out there. I know because I did it in a small way for a short time. I frequently wonder why anyone tries. It means managing real estate deals, service staff, ego-driven (sorry, but yes, very often) chefs, the picky-picky gluten-and-generallyintolerant public, the mind-numbing (in Utah) liquor laws and health department requirements (don’t store your wok on a skateboard!), only to be rewarded with small profit margins and scrutinized by reviewers without half your headaches. One year, everything clicks. The next year, five people quit, your bartender serves a DABC decoy and you need a new grease trap.

service is Grand

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hive

THE

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

inside the hive

Executive Summary . . 28

Hot Dish. . . . . . . . . . . . 34

Style . . . . . . . . . . . . . . . 30

Sport. . . . . . . . . . . . . . . 36

Ticket . . . . . . . . . . . . . . 32

SOME PIGS

nyone who has ever read Charlotte’s Web knows that Wilbur was a spring pig. Wheeler Historic Farm has spring pigs, lambs, goats, cows, ducks and more. The 75-acre Salt Lake County park is a fully operational farm and is free to visit, seven days a week. While you’re there be sure to tour the farmhouse, look at the thousands of farm artifacts, hitch a ride on a wagon and milk a cow. And look at the spiderwebs closely—you never know what you might find. Wheeler Historic Farm, 6351 S. 900 East, 385-468-1755, wheelerfarm.com

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

hive

THE

EXEC SUMMARY // GLEN WARCHOL

Salt Lake magazine: So, Dino, tell us about your comeback to celebrate Sinclair Oil’s 100th year. Dino: First off, my name is pronounced “DIE-no”— not “DEEN-o.” I’m not that slobbering, groveling canine creature on The Flintstones. That show, by the way, set understanding of dinosaurs back a few hundred years. We didn’t live concurrently with hominids, let alone serve as their companion animals. Don’t get me started. SLM: Whoa, DIE-no. Just to be clear, you were created as Sinclair’s Brontosaurus mascot in 1930, making you only 86. Dino: I’m an Apatosaurus from the Jurassic period—so I’m 152 million years old—give or take an eon. Something, by the way, any sixth grader would know. SLM: Got it. Your job at Sinclair is to educate. So, for the kids in our readership, where does oil come from? Dino: Dead organisms trapped in sedimentary rock for millions of years under incredible heat and pressure. But I like to tell kids gasoline is vintage dinosaur poo. They love it. SLM (laughing): You said “dinosaur poo!” Dino: <sigh> SLM: So, how does it feel to be the most famous pitchman for fossil-fuel consumption?

Dino offers advice on extinction.

ino, the symbol of Sinclair Oil, is an icon who welcomes motorists to gas stations throughout Utah and the Mountain West. The green dinosaur has come into his own again to celebrate Sinclair’s Centennial. Dino, inflated to 72 by 24 feet, kicked off the Sinclair birthday celebration by floating above the Macy’s Thanksgiving Day parade. We jumped at the offer to have a one-on-one with one of Utah’s few real celebrities.

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

SLM: Don’t change the subject. Are you for carbon fuels or not? Dino: Look, Sinclair pumps me with helium and I dance to their tune. When you’re extinct, it’s a living—as you’ll soon learn. And, by the by, humankind’s extinction won’t need an assist from a colossal meteor, just a banal uptick of a couple degrees of temperature. SLM: Ha! Everyone in Utah knows global climate change isn't a thing! Dino: Hello? Hello? I hear a someone talking, but I can’t see him through this nasty inversion. SLM: What a jerk.

PHOTO COURTESY OF SINCLAIR

SINCLAIR’S BIG SHOT

Dino: To be honest, I find oil and gas drilling to be the equivalent of grave robbing—those are my relatives you’re blowing out your tailpipes! How will you feel when Earth’s next evolutionary masters dredge up human remains to make fast-food clamshells?

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BUTTERFLY EFFECT

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Graham & Brown Curio Butterfly Pillow, $30, www.grahambrown.com

Mossimo Butterfly Print Coin Purse, Target, $13, www. target.com

Butterfly Scarf, Beni Setti, Farasha, Park City, $235, www.farashastyle.com

Eugenia Kim Venus Butterfly Headband, Nordstrom, SLC, $115, nordstrom.com

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TICKET // CHRISTIE MARCY

HIS AIM IS TRUE Elvis Costello plays Salt Lake for the first time since 2009

PHOTO: JAMES OMARA

lvis Costello, who once said, “Songs are more powerful than books,” willl be promoting a bit of both when he hits Salt Lake on his solo tour in April. And when the troubadour says solo, he means it. The show features only Costello, a piano, a guitar and a giant screen projecting, according to Costello’s website, “Family photos, mysteries, mottos and other mischief.” The singer-songwriter embarked on the Detour Tour shortly after the release of his memoir, Unfaithful Music & Disappearing Ink. Elvis Costello at Kingsbury Hall, April 12, $30-$60, smithstix.com.

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

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HOT DISH // MARY BROWN MALOUF

EGG SURPRISE Going for the gold.

PHOTO ADAM FINKLE

ovo in raviolo is a classic, whimsically elegant Italian dish: A delicate pocket of pasta cunningly enfolds a whole egg yolk—when you cut the raviolo with your fork, the gorgeous yolk flows out like molten gold. Chef Matthew Harris of Tupelo in Park City has created his own showstopper take: He cooks pork shoulder sous vide for 48 hours, mixes the shredded meat with potato, mint and house-made ricotta, then slides a yolk into the little meat nest before topping it with another pasta sheet and sealing it. It’s poached and served with brown butter sweetened with a little apple and butternut squash. The secret to this dish is simple, says Harris. “Great eggs. You cannot make this with a regular grocery story egg. It just won’t hold up.” He gets his from Ranui Farms. 508 Main St., Park City, 435- 615-7700

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

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THE

SPORT // GLEN WARCHOL

FOLLOW THE ARROW.

The ancient sport of archery is ever green at Salt Lake Archery. including disabled people and even folks with impaired vision. 3. It's great exercise. Nocking an arrow, drawing back a bow and releasing with precision strengthens body core, hands, chest and shoulders. It builds stamina and confidence—not to mention providing that old-brain satisfaction of drilling an arrow into a distant target. 4. It can be competitive. If you are into that kind of thing—local tournaments and even the Olympics await you.

Or solitary. Amateurs can develop their skills at their own pace, without keeping score or worrying about messing up in front of a crowd. “It's a great sport for kids who don't like team sports,” Randi says. 5.

6. It's year around. Archery is an outdoor recreation that also thrives indoors, sheltered from seasonal rain, snow, heat and smog. 7. Safe. Contrary to what you may assume from Hunger Games and the Battle of Agincourt, archery is ridiculously low-risk. Statistically, three times safer than golf! Archery has seen a rise in female archers in recent years.

Long before Katniss Everdeen shot an apple out of a pig's mouth and Legolas dropped an Oliphaunt with a well-placed arrow, archers roamed the glades of Sugar House. Randi and Larry Smith founded Salt Lake Archery in 1984 to introduce people to archery in a comfortable way, provide a practice space for bow hunters, train junior Olympians and work with disabled athletes. Here's why you should give archery a shot: 1. Katniss Everdeen does it. Though Randi Smith almost rolled her eyes at the question, she admits, yes, they've seen an significant uptick in girls taking lessons since Hunger Games. “At least 50 percent of our customers are girls.” 2. Anyone else can do it, too. People all ages and ability levels find a enjoyment in archery,

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

8. It's affordable. The basic equipment outlay is about $300. And you can give archery a trial for under $10.

Locavores and adrenaline freaks dig it. Free-range meat lovers and folks who just like the rush of blood sports can carry their archery skills into the wild, where the Utah Department of Wildlife provides big-game archery-only seasons. 9.

10. Zero intimidation. For the maladroit, archery is less intimidating than even bowling or darts. You rent a bow and a shooting lane, get some pointers from a kindly, non-judgmental instructor and let fly the arrows. 11. It's romantic. Don't be surprised to see couples making like Cupid with a rental bow at Salt Lake Archery. “It's a really popular date-night activity,” Randi says.

Salt Lake Archery, 1130 Wilmington Ave., SLC, 801-486-8242, saltlakearchery.com

Merida, the red-haired Irish princess in Disney’s Brave, is the best archer in her Pixar kingdom. Good enough, in fact, to win her hand in marriage back by splitting a suitor’s bullseye arrow right down the shaft with her arrow. When Geena Davis wasn’t shooting up gasoline tankers with Thelma, she was shooting a bow in the Olympic semifinals for the 2000 Summer Olympics. Bad news: She didn’t make it. Good news: She had taken archery up a scant two years before! Green Arrow is a super hero who uses his skill with a bow to fight crime as a member of Justice League. He has a quiver full of trick and hightech arrows and hangs at Comic Con. When Smaug attacks Laketown, Bard the Bowman stands alone between the dragon and annihilation of his people. But Bilbo tips him off to a gap in the worm’s golden armor. It’s a tiny target on a rapidly twisting target that is spews flame and sulfurous smoke, but Bard manages to sink his Black Arrow deep into the soft spot. Achilles (aka, Brad Pitt), the sadistic psychopath who besieged Troy, is famous for being on the wrong end of an arrow. Achilles, demi-god and all, had only one weak spot—his heel (hence, Achilles tendon). Trojan archer Paris, with literally mythic accuracy, stuck an arrow into it. Scratch one bad boy. William Tell split the apple, then put a second arrow through Gessler.

PHOTO: ADAM FINKLE

11 REASONS TO LET YOUR ARROW FLY

Besides, Katniss (Jennifer Lawrence) in Hunger Games and Legolas (Orlando Bloom) in Lord of the Rings, Western Civilization is loaded with cultural references to archers, real and imagined. So, if you need a role model, look to these bow folks:

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Red Butte The Right Way

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How to prepare for Salt Lake’s premier outdoor concert venue’s season BY CHRISTIE MARCY

ince its renovation in 2008, Red Butte has become a premier spot for concert-goers and musicians alike. Artists as varied as bluegrass great Ricky Skaggs, '90s radio staple Sugar Ray, classic-rock legend Steve Miller and standards crooner Harry Connick Jr. have all played the stage—and that was just last year. Rarely does an artist play the venue and not comment on the view they have from the stage and the atmosphere for concert-goers has no equal in the city. Unfortunately, Red Butte’s success has made getting into shows ever more complicated. Here is your Red Butte primer.

THE SHOWS

In the darkest and most depressing parts of Utah’s winter, when the air in Salt Lake is thick with inversion, the only thing that gets us through is the trickling announcements of Red Butte Garden's Summer Concert lineup. Expect 28 shows

this year, all brought to you by booking genius (and busy guy) Chris Mautz.

GETTING TICKETS

Red Butte shows will sell out—sometimes within minutes of the Garden members’ presale. (A membership, $45$150, gives you early access and a modest discount, to boot). Tickets used to be sold directly by Red Butte, without service fees. But, after a few years of downed websites, jammed phone lines and queues of people streaming down Wakara Way, Red Butte now contracts with ticketfly.com. It's in your best interest to set up an account on ticketfly at least a week before sales launch to avoid last-minute complications.

When it comes to buying tickets, act fast. And yes, sometimes that means clearing your schedule so that you're able to be online the minute ticket sales start—usually the last Monday in April for members, the first Monday in May for nonmembers. Tip: Your calendar app is your best friend here. Ticket prices for Red Butte shows vary according to artist. Typically, prices start at about $35 and can run to about $100. If you are experiencing sticker shock, factor in the cost benefits of the Butte's open seating and the open alcohol policy (more on that later).

CONCERT PREPARATION

You've got your tickets. Now you need the gear. Unless your tickets came from a corporate sponsorship, you don't actually

PHOTO:ADAM FINKLE

Copy editor/rocker Dan Nailen knows how to Red Butte with style.

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

arts & entertainment have a seat. All Red Butte general admission seating is on the lawn. So, you need a few supplies. Blanket. Preferably one with a strap to make it easier to carry. If rain is in the forecast, substitute a tarp for a blanket. Shows go on, rain or shine, and a blanket will quickly get trashed and sopping in the mud. Camp chairs. Optional, but recommended. You'll ditch them and probably end up standing (or dancing) when the music starts, but they are useful for the picnicking portion of any proper Red Butte evening. Seats must be no taller than 30 inches and the seat itself can be no more than a foot off the ground. (The security guards carry yardsticks.) Cooler. If you're packing for a group or drink a lot of beer, one with wheels is advisable. If you're just bringing a few drinks, a soft-sided-six-pack sized cooler will do. Booze. You bring your own. Grab a six pack, a bottle of bourbon or your favorite wine (and corkscrew). If you go the wine route, don't forget the glasses— red Solo cups will work, but find some bomb-proof melamine or stainless goblets to class up your act. Snacks. You'll see all manner of take-out bags make their way through the gates, but most people opt for the makeshift concert charcuterie—cheese, summer sausage, olives, crackers and other light noshes, spread out on their blankets. Go gourmet if you like. Or you can also buy burgers, pasta salad and other plebian fare from the concession stand. Menus are on Red Butte's website for advance orders. Hat. Or sunscreen. Or both. In the middle of summer, Red Butte is an unshaded piece of land that approaches the temperature of Sun's surface until the stars come out. (Then it can get brisk—see below.). Your skin will thank you for the foresight. Water. You cannot survive on alcohol alone in the heat. Stay hydrated. Layers. It's hot during the day, but thanks to Salt Lake's high-desert climate, no matter how hot it is, it gets chilly at sundown. Plan accordingly, pack a cardigan and, early and late in the concert season, a warm hat or gloves. Because

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

get the gear shows are rain or shine, watch the forecast. If it looks like rain, pack appropriate gear. If you don't have bonafide rain gear, a Disneyland plastic poncho and dancing more expressively will reduce your misery.

GETTING THERE

Red Butte Amphitheater is adjacent to the gardens. Head towards Red Butte Gardens' aboretum, then follow the signs for event parking. The venue provides ample parking and a parking garage for overflow, but none of it is close, unless you've scored VIP parking. Keep in mind while searching for the perfect spot that the shorter your walk on the way up, the longer you'll wait in your car when traffic bottlenecks on the way out. So prepare to hike uphill, carrying or wagoning cooler, bags of food and blankets. Or, sagely, drive to the top of the hill, drop a friend with all the group’s stuff, park, hike up empty handed and meet them in line. Even better idea: Use a combination of TRAX and pedals and take advantage of the complimentary bike valet feet from the main entrance. This way you avoid both the hike and the traffic jam on the way out. Just remember the uphill part.

GSI SS Nesting Wine Glass These stainless steel wine glasses nest into each other and they are durable enough for repeated Red Butte trips. $15 each, Kirkham’s

Picnic at Ascot Picnic Cooler for 2 This picnic basket/cooler combo has everything you need, and more, for an evening at Red Butte. Plates, cloth napkins, silverware and wine glasses for two. Plus a corkscrew and a cheese knife. $70, REI

WHEN TO GET THERE

In recent years, using tickets to a Red Butte show has been an all-day affair. This is first-come, first-serve seating, so the line begins to form early in the morning and it’s deceptively long. It snakes around the entrance, up into the foothills and back. The good news is, even if you're at the end of the line, you'll find a spot inside. The bad: It might not be the spot you'd hoped for. A solution: Send a scout. Convince a friend to sit in line most of the day with a blanket or two. When they get inside the Butte, they can claim enough real estate for your entire group. As long as it's a reasonable amount of space, dirty looks are all they'll suffer. Red Butte's draconian security troops do have the discretion to rule your blanket too big—so don't be greedy. Waiting in line, by the way, is not a bad way to spend the day. It's a lot like tailgating—booze is allowed—just pack an umbrella for climactic conditions. Oh, yeah, rattlers have been encountered on the trail.

LL Bean Waterproof Blanket This blanket is the perfect size to mark your spot at Red Butte; it’s waterproof and comes with its own carrying pouch. Perfect. $50, L.L. Bean

Kelty Low Love Chair Who wants to sit in a separate seat from their concert date? In this low-seated love seat, you can follow all of the Red Butte rules regarding chair height and still snuggle with your sweetie. The cup holders and attached bottle openers are just a bonus. $100, REI

WHERE TO SIT

DURING THE SHOW

OTHER OUTDOOR VENUES IN SALT LAKE USANA AmphitheatreUSANA is the anti-Red Butte in every possible way, from its flat-land location to no-BYOB to the overpriced 3.2 beer. Saltair- This venue never reached its potential, but it often hosts outdoor concerts in the summer. Sandy AmphitheaterBilled as a “family friendly” venue, there’s no booze allowed at this one. Gallivan Center- In the years right after its remodel, Gallivan hosted ticketed events. Lately, though, SLC’s “living room” features local musicians. Pioneer Park- Home to the Twilight Concert Series, Pioneer Park has become the arena-show

outdoor venue, only you’re with people who don’t care about the music. Snowbird- Hosts free BYOB shows on Saturday nights throughout the summer.

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It's important to remember that at concerts, especially rock and roll shows, people will stand when the music starts. Rather than be angry at people who stand in front of you, stand with them. Red Butte concerts are a communal experience. Be kind to your neighbor, share your corkscrew with someone who has forgotten theirs, and make space for their friends on your blanket, if needed. The universe will repay you with a rocking good time.

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When the gates open, there's a mad dash. People are scrambling to get the biggest, closest piece of real estate available. Here's the secret seasoned Red Butte veterans (and Beyonce) know—go to the left, to the left. The stage actually skews slightly to the east. This means that your line of sight will be better anywhere along that tree-line on the far boundary of the amphitheater, and even better than when you’re positioned close and center. Some people like to sit on the upper level in an effort to avoid the crowds as much as possible. The downside is the constant sea of people walking to and from the bathrooms, concessions and smoking areas. Unless you have VIP terrace seating, closer is better. You will only have as much space as your blanket will give you. Security will ask you to crowd in to make space for everyone still coming through the gates, and you should.

PARK CITY

Deer Valley- Summer home to the Utah Symphony, this resort’s tickets are steeper than other locations. But the available boxed lunches are top shelf and like Red Butte, you can bring your own drinks. Canyons Resort- Hosts free BYOB shows on Saturday nights throughout the summer.

Choreographer and 2013 New York Dance and Performance Award winner Joanna Kotze creates Star Mark, challenging notions of beauty and normality through a complex web of highly physical movement- set to an original sound score by composer Ryan Seaton from the band Callers. Also on the program is a world premiere by Artistic Director Daniel Charon. Processing, part two of the Together Alone trilogy poses provocative questions that challenge our understanding of existence within the constant proximity and the vastness of our digital ecosystem. Local multi-media composer Michael Wall will create a new score to accompany this premiere.

APRIL 7-9, 2016

7:30PM / Leona Wagner Black Box Theater

OGDEN

Snowbasin Resort- Hosts free shows on Sundays, but bring cash for the beer garden.

Two World Premiers Two Original Commissions Two Original Scores

Individual tickets: $35 arttix.org or call 355.ARTS EMMA ECCLES JONES FOUNDATION

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

arts & entertainment

Harmons’ chalk artists hawk with flair everything from popcorn to avocados.

COLORING OUTSIDE THE LINES Chalk artists put a new spin on OLD-FASHIONED SIGNS at Harmons Grocery. he handwritten sign over James Bennion's office at Harmons Bangerter Crossing reads “La Artista.” As he steps out, he's immediately greeted by a coworker with a request: Can he make a sign for the cooking school? One with a life-size drawing of Julia Child? Bennion is one of 10 chalk artists employed by Harmons Grocery, a Utah-based chain with nearly 20 locations. His job is simple, but vital to Harmons’ emphasis on local products: Add unique signs to accompany unique groceries. Each Harmons displays upwards of 800 signs. “We ‘re really able to make products stand out. The creativity is up to us, and the sky's the limit,” says Bennion of Harmons’ artists. From the store’s second-floor cafe, Bennion points out the seafood section’s five-foot-long chalk image of a polar bear stalking fish. Like

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

many of the hundreds of signs in any given Harmons, the polar bear creates a sense of unique place and demonstrates that signs go beyond pricing and description. “Food in itself has a world of depth and variety that a printed vinyl sign has a hard time expressing,” says Bob Harmon, Vice President for the Customer and Harmons co-owner. A sign with a photorealistic image of a product and machine-made lettering sometimes falls short, Harmon says. But a hand-drawn fisherman’s boat or a polar bear on seafood signs or something humorous for no apparent reason—a scene from Star Wars on a Caffe Ibis coffee display, add personality and attract eyes. Chalk as a medium creates a sense of the temporary, connoting freshness. The signs, made with chalk markers on blackboard, average between two to four hours to

complete. (The polar bear took two days.) “When you look at our signs, you can tell someone is delivering art personally, from themselves, to you. It means a lot,” Harmon says. The

Taylor Hellewell is Harmons Grocery Emigration Sign Artist

James Bennion

company’s first chalk artist was hired in 2008, and all artists are salaried employees with full benefits—a rarity in the art world. “This type of expression feels more tangible and real, and offers more breadth and clarity,” Harmon says. “It also helps us differentiate ourselves from our competitors.” HarmonsGrocery.com

Upcoming shows You'll die laughing when Tony Award-winning mystery A Gentleman's Guide to Love and Murder comes to the Kingsbury stage. It's a comedy of the circle of life—inheritance, infidelity and death. March 1-6, Kingsbury Hall, tickets.utah.edu Cult favorite The Reverend Horton Heat comes to town bringing “country-fed punkabilly." Expect a little country, a little swing and a lot of attitude. March 5, The Depot, thedepotslc.com Save a bit of green beer for March 19, when Celtic rockers Young Dubliners make a post-St. Patrick's Day stop in SLC. March 19, In The Venue, inthevenueslc.com Texas rocker Gary Clark, Jr. plays blues inspired by the likes of Stevie Ray Vaughn, B.B. King and Howlin' Wolf. April 8, The Depot, thedepotslc.com Call it the Festival of Colors or Festival of Love, but it's time for every Salt Lake dreamer to make the trek to Utah County for a new Facebook profile photo as the Holi Festival explodes at the Spanish Fork Krishna Temple. March 26-27, utahkrishnas.org

REV ERE APRIL 14–16, 2016

Rose Wagner Performing Arts Center

RDT honors the artistry and vision of modern dance pioneer, José Limón. The Company will perform two of Limón’s master works, each performed with live music. “Mazurkas” (1958) will be accompanied by internationally known Chopin interpreter and Gina Bachauer Silver Medalist, Vassily Primakov. “Missa Brevis” (1958) will feature live organ and choir by the Salt Lake Choral Artists and performed with guest dancers from the University of Utah.

www.RDTutah.org

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



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

outdoors

// TONY GILL

Get Yer Boots On! As winter vacates the valley, itâ&#x20AC;&#x2122;s time to hit the trails. BY TONY GILL

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

outdoors

Breathtaking views on the way to the Living Room.

HOW TO GET THERE: Head up Colorow Drive and park just east of the entrance to Red Butte Gardens. Begin at the Shoreline trailhead and start up the Skyline Nature Trail. As you make your way up George’s Hollow, stay on

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WHAT TO EXPECT: The hike to the Living Room is only about four miles round trip, but it packs a pretty good punch into its 1,100 vertical feet. You don’t have to wait too long for the rewards as views of the valley open up just shy of a mile into the hike. Bring a snack so you can nosh while taking in views of the Salt Lake Valley and Oquirrh Mountains while kicking back on the sandstone couches.

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The Living Room hike is a favorite among hikers, trail runners and dog owners of all stripes. It’s a Salt Lake City classic in the foothills above the University of Utah and Red Butte Garden that features some furniture straight out of The Flintstones.

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

the trail to the right to reach the Living Room. Return the same way.

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Living Room Hike (SLC) – Moderate

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I know, I know. Ski City, Greatest Snow on Earth and seven resorts within 40 minutes of the airport. But winter is loosening its icy grip on parts of the Salt Lake Valley, and some people are actually excited about the possibility of being outdoors without dressing like the Michelin Man. One of the great things about Utah’s weather is how there are significant portions of the year when you can access multiple seasons at the same time depending on how high you are or what direction you’re facing. So start swapping out your skis and snowshoes for hiking boots. The inevitable 38-inch April snowstorm will certainly see many rushing to the few resorts still spinning their lifts, but a little hiking in the sunshine might be just the ticket for those mornings that are more St. Barts than Siberia. The hikes that follow are some of the first to melt out each season, and they’re all easily accessible from the Salt Lake Valley. Plus we’ve listed some of our favorite après-hike spots for each location. After all, what’s the point of exercise if you can’t wolf down a good meal and carbo-load for your next adventure with a few barley pops?

APRÉS-HIKE: Make your way along the Salt Lake bench to Avenues Proper the moment you’re done. Outstanding, small-batch craft beers are brewed in house, and they’re complemented by exceptional takes on comfort food. The Proper Poutine and Chicken and Waffles will fill the emptiest belly. 376 8th Avenue, SLC 385-227-8628 www.avenuesproper.com

outdoors Bonneville Shoreline Trail / Waterfall Canyon (Ogden) – Strenuous The Bonneville Shoreline Trail follows the shoreline of the ancient Lake Bonneville, which covered much of the Great Basin region until approximately 14,500 years ago. The BST covers a huge portion of Utah, with sections from the Idaho border all the way down to Nephi. WHAT TO EXPECT: The BST section we’re talking about here is on Mt. Ogden, the impressive mountain that is home to Snowbasin Resort. The hike is a short 2.4 miles out and back with around 1,000 feet of elevation gain. The highlight is the 200-foot cascade of Malan’s Waterfall.

28th St. Harrison Blvd

29th St. Mt Ogden Park

Millcreek Canyon is probably the most used canyon in the Wasatch. Unlike the Cottonwoods, your furry four-legged friends are welcome, making Millcreek a great place to hike with the whole family. It’s popularity means a $3 per-vehicle fee on your way out.

Mt Ogden Gold Course

HOW TO GET THERE: Drive straight up Millcreek Canyon Road for 4.4 miles until you reach the Burch Hollow Trailhead. Head west on Pipeline Trail and go as far as you’d like before turning back. The full out and back is 9.3 miles.

Patagonia Houdini Jacket

Millcreek Canyon

Harrison Blvd

Millcreek Canyon Rd

APRÉS-HIKE: Pig and a Jelly Jar, located on Ogden’s Historic 25th Street, is an outstanding spot for a post-hike breakfast—or lunch, if you will. We’re partial to the Pulled Pork Salad with spicy slaw and the PBR Mary, a Pabst Blue Ribbon-based bloody Mary. Don’t laugh til you try it. 227 E. 2500 S, Ogden 801-605-8400 www.pigandajellyjar.com

get the gear

WHAT TO EXPECT: Pipeline Trail isn’t particularly technical and it’s relatively flat, so it’s a great hike for people of any fitness level. Its dearth of significant elevation change—there’s only 275 feet of gain over the roughly 4.6 mile trail (one way)— makes it quite popular with trail runners if you’d like to ratchet up the speed a few notches. The trail is sporadically shaded, a nice reprieve when it’s sweltering, and the turnaround point features an incredible view of the Salt Lake Valley.

Buchanan Ave.

HOW TO GET THERE: There are a number of trailheads for the BST all along Ogden’s Harrison Boulevard. The hike up to Waterfall Canyon starts near the intersection of Harrison Boulevard and 29th Street near Mt. Ogden Park. Take the trail up to the right to reach the BST in about three-quarters of a mile. Follow the signs for Malan Falls. Return the same way.

Pipeline Trail (Millcreek Canyon) - Novice

APRÉS-HIKE: Log Haven restaurant is way too nice to be tucked as far up in an alpine canyon as it is, so make Pipeline an afternoon hike, and treat yourself for dinner afterwards. The Blackened Bison Teres Major Steak with Cheddar Grits is the go-to here. Ask your server to recommend a wine from their extensive list. You earned it. 6451 E. Millcreek Canyon Rd. 801-727-8255 www.log-haven.com

It’s easy to get lulled into complacency with so many mountains’ proximity to Salt Lake City, but it’s important to be safe and prepared whenever you head out on the trails. The weather can change rapidly, and you can find yourself going from sweltering heat to freezing rain in a matter of minutes, especially in the springtime. Always bring ample food and water, and wear sunscreen. We recommend a light foul weather layer. The Patagonia Houdini jacket is a great example of a lightweight, packable jacket that will get you through in a pinch. $99, patagonia.com

Wasatch Touring Salt Lake has many shops with all the essentials to power you through your hikes. Wasatch Touring has the outdoor gear you need as well as a great supply of guidebooks that will help find the right trails for you. Wasatch Touring 702 E. 100 South 801-359-9361 wasatchtouring.com

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

ONE PASS.

TWO DAYS.

THE BEST OF UTAH DINING.

A two-day progressive food & wine tasting event Thursday, June 2 and Friday, June 3, 2016 Downtown Salt Lake City 5 to 10 p.m. Join us on a tour of Utah’s innovative culinary landscape at Salt Lake City’s premier outdoor progressive food and wine tasting event— Tastemakers. Discover the best of Utah wining

A portion of proceeds to benefit

Local Charities

and dining under the SLC skyline. Your twoday Tastemakers pass lets you sample tastings and pairings from Utah’s best chefs and most unique restaurants in our exclusive dining pavilion. Then take a culinary stroll with your Tastemakers pass and eat at downtown Salt Lake’s destination restaurants. Plus, your Tastemakers pass lets you in on dining specials throughout the summer. Don’t miss out.

FOR TICKET & EVENT INFORMATION GO TO

tastemakersutah.com

travel

// AUSTEN DIAMOND

Goosenecks State Park

Canyon Country Solitaire Stars, sagebrush, and goosenecks in San Juan County.

PHOTOS BY AUSTEN DIAMOND

BY AUSTEN DIAMOND

For what feels like eons, I’ve been trying to get someone to take my picture. Handing a DSLR camera to a stranger is like giving a toddler a Rubik’s cube and expecting success. I’m desperate enough to offer someone my cracked iPhone. It met its fractured fate a week prior as I dashed out of the camper van to snap a mind-blowing sunset on The Trail of the Ancients Scenic Byway. I decide, instead, to hold out for a particularly advanced toddler. It smells like desert rain from the late-morning monsoon, the first spring precipitation on my three-week trip to San Juan County. After weeks filled with solitude, I am finally surrounded by people. Gobs and gobs of tourists. Monument Valley’s iconic Mittens touch the clouds behind me; I hear people speaking Mandarin, Dutch,

Japanese and German. The sweet sounds of my native tongue are nary to be heard. English isn’t even the second language during high season in Southern Utah. For someone who has travelled the globe, I can get by with charades-like gestures. But that doesn’t work for communicating the camera-tech nuances of focus and composition. After the third tourist’s attempt at taking my picture, I concede: good enough. Probably 10 dozen tourists board open-air jalopies for the noon tour of the valley, and two unrelated things leap to mind: What would John Wayne think of Monument Valley now that it’s become Desert Disneyland? Second, I’m starving. Across the state line, back in Utah, folks flock to Goulding’s Lodge for the famous dish (beans and taco fixings piled atop fry bread). I wish I liked Navajo tacos— S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

travel

even a little bit. The real treat here, however, is Goulding’s Trading Post Museum. Inside, I find a trading post, a throwback to when it sold provisions in the 1920s and 1930s, along with movie memorabilia and posters—from John Wayne-John Ford’s The Swingin’ classic The Searchers to Back Steak at the to the Future III. If trading Mexican Hat Lodge post owner John Goulding hadn’t lured Hollywood to the area way back when, I might not be here. Despite devouring cinematic history lessons, my hunger has not subsided. The Swingin Steak beckons. A family-run joint at the Mexican Hat Lodge, this is where you get your beef fix. Fat, juicy steaks are cooked over an open fire on a grill that, you guessed it, swings back-and-forth. But this isn’t a culinary tour of the Four Corners. There are plenty of other travel destinations for highbrow (or even dive-y) noshing. We travel to Canyon Country for the canyons.

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

Mexican Hat sits at the end of a 26-mile float trip on the San Juan River. The murky brown waterway takes its color from silt deposits and only runs clear in the winter before snowmelt. A few days ago, I hopped a boat near Bluff and snaked through the monstrous river-cut canyons with Wild Rivers Expeditions,. While craning my neck to see the top of the canyon walls, our guide Luis, a resident Navajo , filled us in on the local lore, the story of the land. We made little side-trips to spots like Butler Wash, where a short hike took us to one of the biggest and most pristine collections of petroglyphs in the Southwest. The region is replete with ruins. We explored River House Ruin, a well-preserved cliff dwelling. The famous House on Fire is my next stop, and a must. Good luck getting the same answer twice from a local on the best time to visit the ruin to photograph it illuminated by reflected sunlight. Every person offers a different time. You can’t walk 100 yards without tripping over

PHOTOS BY AUSTEN DIAMOND

Monument Valley

travel

remnants of the ancients in San Juan County. It’s a mysterious window into the past. Anthropologists say Grand Gulch had more residents 600 years ago than today’s population of the entire Four Corners area. After ruin peeping (and missing the House actually on Fire), I head to Natural Bridges State Park. At one point in every wanderer’s life, he falls in love with a park ranger—wind-swept hair, thoughtful eyes that peer over romantic vistas, who wears her beige and iconic hat with confidence. It’s all there. My itinerary is set, but I linger just to hear Azure (made-up name) talk a bit more. “Will you be leading the educational stargazing seminar tonight?” No, she says. Sigh. Aside from its three landmark bridges—Kachina, Owachomo, and Sipapu—Natural Bridges is known for its view of shimmering balls of nighttime light, and in 2007, it was the nation’s first International Dark Sky Park, certified by the International Dark-Sky Association. Yes, a truly milky Milky Way, vivid scenery and massive stone bridges make a memorable package at this forgotten park. One tourist asks the surprisingly common question: “Where is the dark-sky part of the park?” It’s everywhere, my friend. What San Juan County offers is sagebrush and solitude. He leaves and I look up at the stars.

Resources Goulding’s Lodge and Goulding’s Trading Post Museum, 1000 Main Street, Monument Valley, 435-727-3231 Swingin Steak, 163 Main Ave., Mexican Hat, 435-683-2222 Wild Rivers Expeditions, 2625 S. Hwy. 191, Bluff, 435-672-2244 Natural Bridges National Monument, PO Box 1, Blanding, UT, nps.gov/nabr Natural Bridges National Monument

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

on the table

Click NOW!

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

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

// SUSAN LACKE

PHOTOS COURTESY OF SALT LAKE CITY MARATHON

dateline

Finish Line Saving The Salt Lake City Marathon BY SUSAN LACKE

On April 16 thousands of runners will cross the finish line of the Salt Lake City Marathon, collecting a shiny medal for their efforts. But for Race Director Steve Bingham-Hawk, the ultimate prize that day will be finally turning the page on the event’s tumultuous history. “In February of 2012, I got a call—could I organize a marathon in 55 days?” Bingham-Hawk says, laughing. “Within the week, I was on a plane and calling myself the Race Director of the Salt Lake Marathon.”

Bingham-Hawk had more than just a tight deadline to contend with, he had a scandal to overcome. The marathon’s original owner, Chris Devine, had collected entry fees from runners without actually planning a marathon. Devine had no permits from the city, no services arranged and had recruited no volunteers. Devine was a modern-day Harold Hill, descending on Salt Lake with big promises and leaving a trail of debt and deceit. As a result, many vendors were wary of working with a S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

dateline

resurrected marathon, says Bingham-Hawk: “I found it difficult educating vendors that we were a different group and operated with the organizational and financial resources that would help them avoid the frustrations they experienced with the previous ownership group.” Still, a few people saw value in saving the Salt Lake City Marathon‑chief among those was Scott Beck, president and CEO of Visit Salt Lake. “As an Olympic host city, events are part of our DNA,” says Beck. “When the new owners approached us with their vision for the future of the marathon, we jumped on board to help them promote the event.” Soon, other community agencies stepped up to save the marathon: The city, the county, law

6 Keys for Your Best Race

enforcement, and their supporting offices all committed to throwing their full weight behind the event. “Our first meeting with these groups blew me away,” says Bingham-Hawk. “I was expecting at least a hint of ‘this will never happen,’ and I didn’t get that feeling even once.” In less than two months, the community rallied to create a memorable race-day experience for the city’s runners. But Bingham-Hawk’s work wasn’t done. Though the 2012 race was a success, the drama of the previous years under Devine had seriously tarnished the event’s reputation. Runners still were reluctant to sign up for the 2013 event, and vendors remained hesitant to sign contracts. BinghamHawk and his crew were undeterred, however, and worked hard to infuse communication, honesty and integrity into the Salt Lake City Marathon. When Life Time Fitness bought the Salt Lake City Marathon in 2014,

Tackling the Salt Lake City Marathon? Use these keys from B.J. Christensen, manager at Salt Lake Running Company, to have the best 26.2 miles of your life.

PLAN “Training for a marathon is a pretty big undertaking,” says Christensen. “If you don’t want to feel like a dead man walking, get a good training plan.” Christensen says saltlakerunningco.com provides a variety of free training plans for runners of all fitness levels and lifestyles.

INVEST IN GOOD GEAR. The marathon involves hours of constant forward motion. Though there’s no way to make the experience an effortless one, a good pair of shoes will go a long way in keeping a smile on your face.

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

PRACTICE. Make your longest training days a dress rehearsal—not just for the act of running—but all you’ll undertake on race day: what you’ll eat for a pre-run breakfast, what shirt you’ll wear, and when you’ll drink water during the run are just some of the factors you’ll want to iron out beforehand so there are no surprises on your big day.

GET YOUR MIND RIGHT. “In every marathon there will be moments that will be very hard and painful,” Christensen says. “Having a prepared pep talk to get your mind out of the pit of despair can help you rise when you feel like you are falling.”

THANK THE VOLUNTEERS. The Salt Lake City Marathon utilizes a large crew of community volunteers to hand out water at aid stations and catch athletes at the finish line. Whenever you can, give thanks to those who sacrifice their time so you can have your day. The more thanks you show, the more strength you will have.

HAVE FUN! Race day is a victory lap for the months of training you’ve completed, says Christensen. Treat it as such: “Revel in the day, be goofy, talk to your fellow competitors, high-five some spectators, kiss and hug the ones who supported you, make a funny face at the finish. Do whatever you can to celebrate the day. You just ran a marathon and are now part of a special club and a huge family.”

dateline it was a tipping point for gaining legitimacy. The company, known for successfully operating more than 150 events nationwide, including the New York City Triathlon and the Leadville 100 Trail Race, gave the marathon the scaffolding it needed to become a strong community event and destination race for runners from across the United States. “We’ve really tried to listen to participant feedback and make the event a win-win for the city and the participants,” says Jennifer Nelson, Life Time Fitness regional brand manager. Working with Bingham-Hawk, Life Time added several events to the marathon weekend, including a half marathon, 10K, 5K, bike tour, skate 10K and children’s race. The 2015 event brought out the largest number of volunteers in the event’s history, and new programs have been introduced to distribute race proceeds to local non-profit organizations. Participation numbers for the race have grown to more than 7,000 in 2015; this year, race organizers expect to see an even bigger crowd. “While I am thrilled the event exists today given how close it was to being cancelled in 2012, I am most proud that it’s seen as a positive influence on the community once again,” says Bingham-Hawk. “It’s my goal to deepen our relationship with the city, county and state in a way that benefits more people and more groups than ever before.” “That the marathon has overcome the negativity that once defined it, and that it has growing local support, is truly great,” says Beck. “Events that have a defined sense of place and an authentic experience often have the best success and longevity. The Salt Lake City Marathon now aligns with that.”

The Salt Lake City Marathon provides an opportunity for both local and national athletes to come experience an urban race whose closed course showcases the most iconic parts of the city. The course starts near the Olympic Legacy Bridge at the base of the Wasatch Mountains, travels through the Federal Heights neighborhood and near Temple Square through Memory Grove. The route then takes participants through city streets and passes by cozy neighborhoods, through Sugar House and Liberty Park to the finish line in the heart of downtown between Library and Washington Squares.

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

this is the place

The Salt Lake Occidentals made African-American baseball history in 1909, challenging white baseball teams and racism throughout the West .

Sliding into History Salt Lake’s brash African-American Occidentals made baseball history. BY RYAN WHIRTY

Louis “Add” Lankford

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

In June 1909, the Salt Lake City Occidentals baseball team found themselves stuck in Pocatello, Idaho. Their manager, Fred Sachsman, had absconded with the team’s money and abandoned them without even enough cash to get home. After two weeks, Pocatello’s black community pooled its resources to throw a benefit dance for what would arguably become the most successful AfricanAmerican baseball team in the West. With the money raised at the dance and players recruited from from Idaho’s AfricanAmerican talent pool, the Occidentalss returned to Utah to go on to finish one of the most exciting hardball seasons ever seen in the West.

Baseball historians and descendants of Occidentals players want the world to remember the team’s epic 1909 season. “We all hold pieces to history,” says Susan Blakley, great niece of Occidentals pitcher Louis “Add” Lankford. “We all have a voice. I hope that we, as humanity, will record or be aware of what we discover on our journey in life.” The Idaho incident was just another example of the Occidentals’ resilience and determination, and that spirit solidified the team’s recognition as “colored champions of the West.” The Occidentals would soon barnstorm the Mountain West and California as a highly desired opponent for white semipro, amateur and city teams. The Salt Lake team used its reputation and bravado to goad other—usually

this is the place

After the team was stranded on the road, Frank Black took over and managed the Occidentals.

white—lineups into accepting the their challenges (and splitting the gate receipts). “As a traveling team, [the Occidentals’ success] made them quite adversarial and boastful, and wherever they went from that point on, they stuck to the claim of being the West Coast champions of Negro baseball,” says Ron Auther, a member of the Society for American Baseball Research and one of the leading authorities on segregationera black baseball. “This in itself disturbed many teams, and it helped foster money-challenge games, which led the Occidentals to be one of the early African-American teams that barnstormed all over the West, wherever they could pick up a game that paid them to play.” Utah baseball researcher Craig Fuller says the Occidentals were part of a tradition of African-American baseball that stretched back to the 1890s. The Occidentals first turned up in news reports in 1900, where the team was accepted as part of the Salt Lake sports scene. Most of the team’s home games were played at Walker’s Field at 900 South and Main Street and the players worked off-season jobs and as day laborers with local railroads, Fuller says. The Occidentals frequently competed in regional semipro leagues, something that perturbed a few of the white teams. One summer, a team from Murray refused to join if the “colored boys” were admitted to a Utah league. The league organizers signed up the Occidentals anyway.

But more often, the African-American squad had no problem finding opponents, especially during their watershed 1909 season. When talk of a state league for that season began in January, Ogden baseball magnate Dad Gimlin lavished praise on the Occidentals in the Salt Lake Herald-Republican. “For my part I favor the Occidentals again, as one of the four teams,” Gimlin was quoted. “They proved to be a good drawing card last season, and they certainly play ball.” The Occidentals attracted the best African-American players from around the country. Beginning with their opening game—a win on a sloppy, frozen field over a picked nine from Salt Lake City on April 4—they took on all comers, mostly white teams in Utah, Idaho and Montana. The team launched months-long road trips through the West, including the one that left them stranded in Pocatello without money or manager. But the Occidentals rebounded with a new manager, Frank Black, and a retooled lineup. They steadily bolstered their claim as “colored champions of the West” with bold challenges and a self-confidence that led to an ambitious invasion of California for a grueling slate of games. It didn’t take long for the Occidentals to draw a challenge from the Los Angeles Angels of the Pacific Coast League. Media buildup for the contest reflected the imbedded racism of the time. The Salt Lake Herald-Republican in Nov. 1909, dubbed the contest “the White and Black match game,” reporting: “It is a matter of personal pride with every man on the Los Angeles lineup. They wouldn’t be beaten by the black men for all the money that rolls up at the box office.” Still the paper added, “The Occidentals are a real ball team. No ‘hippodrome’ [a reference to music hall acts of the time] about these fellows. They play real ball.” The result of the contest, a 6-1 triumph for the Angels in front of an exhilarated crowd of 3,000, reflected the limits of black baseball in the West—no matter

how much recruiting draw the Occidentals had, it was not enough to match the big money and recruiting of organized baseball. The Occidentals went on to beat several California all-star teams. They capped their historic 1909 season with one of the most memorable games in in the chronicles of the American pastime. On Dec. 19, 1909, in Los Angeles, the Occidentals faced an all-star team of Japanese-American players. It may have been the first contest ever between an all-black team and a Japanese team. Salt Lake and Los Angeles papers framed it as a battle of races. The result? The Occidentals won 7-3 (some sources say 7-2) over the unseasoned Japanese team. The Occidentals lasted in different incarnations until almost 1920. But for more than a decade, the Occidentals proved that African-American teams could more than hold their own against any other squad in the West, on the field and at the gate. “I’m very proud of my Great Uncle Add,” great-neice Blakley says. “I was too young to have known him, but I wish I knew more about him. For what has been written of him in newspaper articles, I believe he loved the game.”

Louis “Add” Lankford pitched for the early 20th Century Occidentals.

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

faces

Phoenix Man Rescuing and finding new homes for domestic birds

PHOTO: ADAM FINKLE

By Jaime Winston

Richard Nowak scaled the rooftop of an apartment building to rescue Rusty and Betty, macaws who were blown away from home by a sudden storm. “They were really wet and cold,” says Nowak, who brought the birds to the Avian Sanctuary and Protection Agency. “We notified the shelters and we had the birds for eight days before the owner found us.” When Rusty and Betty’s owner died several months later, the family brought the birds back to Nowak’s rescue to help them find a new home. Nowak founded ASAP with fellow bird lover Nancy Dain after leaving his job at Tracy Aviary, where he worked with birds for seven years. But, he says, “domestic birds that were injured, unwanted or abandoned had nowhere to go.” For six years, his nonprofit bird sanctuary has taken in parrots, chickens and other domestic birds. “Birds are like dogs and cats; they have personalities,” Nowak says. Example: a Muscovy duck living at ASAP excitedly wags its tail feathers every time Nowak offers it a treat. Nowak says ASAP will also help non-native, so-called invasive species, like starlings. He feeds and provides basic medical care, such as applying medication, to the birds but refers more serious issues to a veterinarian. “People get ducks and geese and chickens for Easter, and once they

grow up and they’re not so cute and they poop and squawk, they want to get rid of them,” Nowak says. Last year, ASAP accepted more than 560 birds. Along with a rescue, ASAP hosts adoptions, educational programs at schools and senior centers and works in the community to clean up bird habitats. Avian Sanctuary and Protection Agency, 801-688-6911, asaputah.org

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

faces

The Way to Wellness Wing Smith's new memoir says normal is a state of mind. By Christie Marcy

Emily Wing Smith always felt like she didn't belong. As a child, she was prone to fits of rage that baffled her family, who sent her to therapist after therapist for an answer to her erratic behavior. Then she was hit by a car—which turned out to be a good thing. While in the hospital, doctors found a tumor the size of a grapefruit in her brain. In her new memoir, All Better Now, the South Jordan-based author writes about the long road towards recovery: mental, physical and emotional. After the accident, Wing Smith was known as the Thank-GodShe-Was-Hit-By-A-Car-Girl, a reputation she found hard to live up to because she is still learning to cope with the tumor's damage, even though it was removed. Her left side is permanently weakened, she has no hearing in her left ear and suffers frequent headaches she calls “woo-head.” Her book brings insight into so-called normality. “I embrace my outsiderness and embrace my weirdness and say 'This is who I am' and there are a lot more people than I thought who are willing to embrace that and go with it than when I was a kid.” Wing Smith says she wrote the book to help teens who feel alone. “Everybody seems to find something to relate to in the book and a part of me is really gratified by that.” Wing Smith’s memoir ends on a high note. “I think for a reader, it's definitely encouraging to see that there is a happy ending. Then it's easier to picture their own happy ending.” All Better Now is available on March 8 from Penguin Books.

Dancing queen

Repertory Dance Theatre founder Linda Smith brings dance to the masses. For 70 years and counting, Linda Smith of Salt Lake’s Repertory Dance Theatre has dedicated her life to dance. Smith began training in creative dance at the age of four—by age six she had chosen it as her future career. By the time she had graduated from college, Smith knew she wanted to combine dance and education to engender values in future generations. “It’s very important to tap into a child’s creative abilities and to encourage self-expression and individual expression,” she says. Her dance company, Repertory Dance Theatre, teaches modern dance to kindergartners, senior citizens and everyone in between. Men and women alike take part in the company’s activities, because when they see “strong, healthy, physical dance, they want to participate,” Smith says. Athleticism trumps gender barriers for RDT, as women regularly lift their male counterparts. Formal rules don’t govern the dancing, but creativity, she says, does. “It’s an adventure, it’s full of revolutionary ideas to chew on,” Smith said of modern dance, adding “we don’t spoon feed people.” After 50 years with the same company, Smith says the work remains a new adventure everyday. “I followed my bliss,” she said, “and I’m still living in that bliss.”

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

PHOTOS: ADAM FINKLE

By Sarah Legg

faces Where to go in Eureka, in Doug Wright’s words

PHOTO: ADAM FINKLE

› Historic buildings: “There are lots of cool buildings that still stand. We’ve lost far too many of the old head frames (a timber hoist above the mine) but the Bullion Beck head frame is still up at the bottom of town, and the mine dumps are there.” › City Hall: “If City Hall is open it’s fun to poke your head in. We actually have two. One is the old, old City Hall and the other is the old City Hall.” › The jail: “The old jail almost looks like it’s an afterthought. It’s right on the back of the 1899 City Hall building. It has bars and you can look into the jail.” › Dirt roads: “Another reason to go out to Eureka is, boy, if you are a mountain biker or if you trail bike or 4-wheel, those old mining roads and rail lines. It is spectacular and you have the most beautiful view looking south towards Mount Nebo and beyond and looking north, all the way out to Timpanogos.”

HOME TO W N

Doug Wright’s Eureka KSL’s talk jock strikes gold in a small town. By Christie Marcy

You don’t have to spend much time listening to Doug Wright to know he has found heaven in Juab County. “I inflicted myself on Eureka,” he says of the house he bought in 1974. “I’ve always loved Utah mining. And history. I love history in general.” The Eureka Reporter masthead once proudly declared the town “Home of the largest lead-zinc-silver mines in the world.” At the height of the mining boom, Eureka had a population of nearly 8,000 people. What was once a thriving town has all but vanished along with the metals—the latest census report puts the population at 662. Wright found the heart of what was once a thriving community still beats in the former miners who remain. “Mining was always a good-paying job and highly respected,” Wright says. “I hear people talk about mining like it’s like a dirty job, a tough job. But I’ll tell you the old timers in Eureka that I’ve come to know and love—and we’re losing them like crazy—they took so much pride in what they did. It was an art form.” Wright recalls meeting an old miner at the Tintic Mining Museum. “He looked over at me and he says, ‘Have you ever been to hell?’ I said, ‘No.’ He goes, ‘I have. I worked in Tintic Standard Mine.’ ” Any visit to Eureka should include a visit with the old-timers—Wright recommends stopping to talk to the locals. “A lot of people never get off of the road. They just go on down Highway 6.” Though Wright, who uses the communal “we” when he talks about Eureka, may have been first attracted to the town by its mining history, it’s clearly its community that has held him for 35 years.

› Brigham Young’s “Son of Thunder”: “We have one of Porter Rockwell’s cabins. When he was out on the west desert he was known for coming into Eureka. ‘Port,’ as they called him, he’d come into town and he’d just kind of let it rip.” › Elks Lodge No. 711: “We have one of the coolest Elks lodges you’ve ever seen. Honestly, you go in there and it’s like you’re back in time. Other than a few modifications that have been made for Utah liquor laws, it is just remarkable how authentic it is. The Elks lodge is a driving force in Eureka, it truly is.” › Photography: “This area is a photographer’s dream. Not just the historic stuff, but the natural beauty as well. People love to have engagement and wedding photos staged in Eureka, too. It’s not uncommon at all to have a bride scurrying around town with her entourage.”

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

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Salt Lake Magazine

DINING

AWARDS the top 18 in 2016 BY

MARY BROWN MALOUF

PHOTOS BY ADAM FINKLE

ace it: “Best” is a moving target, especially when it comes to the restaurant business. There are so many variables. Chefs and servers come and go. Menus change for the better or worse. Businesses expand too quickly. A concept gets stuck in a rut as food trends evolve. People get tired, cooks get bored and diners get jaded. And attaining excellence in the restaurant business means more than serving great food. The great food must be served graciously and knowledgeably in a pleasant if not delightful space. These days, there’s an additional requirement: Food must be sourced conscientiously and carefully. So, even though some restaurants have achieved excellence so many times we have named them to our Hall of Fame, it’s a bumpy road to the top. One year a restaurant may peak; the next year it’s in the middle of the pack. After careful review and much discussion, here’s our list of the Utah restaurants that hit the top in 2015.

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

Chef/owner Matthew Lake

lease stop complaining about the price of the guacamole. It is hands-down the best in town and so is everything else here at this regional Mexican restaurant that defies its category’s stereotype—Chef Matthew Lake serves fine cuisine of a quality and elegance that surprises anyone who thinks Mexican food must be cheap and heavy. Featured Dish: Pechuga de Pollo, a chicken breast marinated in jalapenos, cilantro, allspice, garlic and lime, then roasted, served in a puddle of pipian verde with calabacitas in tomato tinga, garnished with pepitas and queso fresco, with a potato and questo fresco-stuffed taquito.

Current Fish & Oyster

alt Lake City’s fresh fish scene was owned for years by Gastronomy’s restaurants. The stranglehold has loosened—places like Harbor Seafood & Steak have become neighborhood favorites. But Current Fish & Oyster, owned by Mikel Trapp (Fresco, Trio, etc.) and Joel LaSalle (the old Faustina, Oasis, etc.) has blown other fish restaurants in town out of the water. It’s not just the fresh fish or the extraordinary space that makes Current so special—it’s the entire staff’s dedication to the dining experience. Featured Dish: Chef Logen Crew serves Alaskan king crab broiled on the half shell with chili-citrus glazed aioli and pickled daikon.

Alamexo

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

Chef Logen Crew

C Owners Katrina and Manoli Katsanevas

Manoli’s

hef-owner Manoli Katsanevas is a native Utahn with a Utah-Greek heritage and he’s refreshed the idea of Salt Lake’s favorite ethnic food with latter-day twists in a casually chic setting. Featured Dish: Zursum heirloom beans (baby limas) from Idaho surround grilled octopus with caper-green olive relish, sherry vinaigrette and black sea salt from Cypress.

Tosh’s Ramen

he long lines attest to the local hunger for excellent soup and to the excellence of the soup, and that popularity has provided a solid base for chef/owner Tosh Sekikawa to expand his menu. Now they’re lining up for miso-flavored ramen and Japanese curry with pork cutlet. Featured Dish: Tosh’s Tonkatsu: a ten-hour Duroc pork bone broth, flavored with Japanese green onion, ginger and garlic, floats thin slices of pork shoulder and hardboiled egg on a nest of noodles custom-made exactly to Tosh’s spec in Los Angeles by the biggest Japanese noodle company.

Chef/owner Tosh Sekikawa S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Stoneground Italian Kitchen A

quietly brilliant reinvention of a popular but nonews pizza parlor, Stoneground Italian Kitchen benefits from the care and passion of Chef Justin Shifflett (formerly at Metropolitan) and a broadened dedication to freshness and authenticity. This is one of the most successful makeovers we’ve seen. Featured Dish: Chef Justin Shifflet makes his pasta with cuttlefish ink, then tosses it with lobster and roasted mushrooms. Braciole crudo with Snake River Farms wagyu rolled around truffle paste, smoked sea salt arugula, parmigiana.

Chef Justin Shifflett

Owner Frederick Perez

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

Del Mar al Lago

hen it opened, Del Mar al Lago was notable because of its newness—most Salt Lakers were unfamiliar with Frederick Perez’s family’s Peruvian-based dishes and freshness of flavor—and because most people thought “cebiche” was a misspelling of ceviche. Now the public understands the difference between the Mexican and Peruvian versions of marinated fish and has developed a taste for tiger’s milk. And Del Mar al Lago has maintained its place in the top tier. Featured Dish: Chinese-influenced dishes like the popular lomo saltado—beef, tomato and onion stir fry served with rice and fried potatoes—are part of the chifa culinary tradition in Peru.

Frida Bistro

rida Bistro is owner Jorge Fierro’s love tribute to his motherland, serving gorgeous food with the full flavors of Mexico City. Though the art-filled restaurant has had its ups and downs, this year was a definitive high. Featured Dish: Calamar Azul puts a sophisticated Mexico City twist on everyone’s favorite calamari. Lightly dusted in blue corn and spices, the fried fish is served with jalapeno aioli and pico de gallo.

Owner Jorge Fierro

Pallet Bistro

othing has changed at Pallet except everything. Popular since it opened in 2012, largely because of its urban recycled location and the cool (then-new) look devised by Cody Derrick, this year the restaurant has come together—atmosphere, service, food and mood clicking together. This may be due to changes at the top— new owners Esther Imotan and Chef Buzz Willey worked together to forge a team that works. Featured Dish: Chef Buzz Willey braises Morgan Valley lamb shank for four hours, then browns it quickly with cipollini onions. Carrot puree with sherry vinegar and butter adds luxurious mouth feel and a hint of sweetness; traditional lemon-parsley gremolata adds the punch.

Owners Esther Imotan and Chef Buzz Willey S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Chef/owner Matt Harris and co-owner Maggie Alvarez

his addition to Main Street, Park City, makes the whole street brighter. Chef Matt Harris and wife Maggie Alvarez have pierced the pretentiousness that so often shrouds resort-town restaurants, instead offering full-flavored dishes with a Southern flair that is both head in the sky and down to earth. Featured Dish: Chef Matt Harris serves sweet crudo Nantucket Bay scallops in diver scallop shells (these are delivered with the diver’s name on the box.) They’re dressed with citrus buttermilk, garnished with with tiny-diced Gala apples and chili-fried pepitos and greened up with with mint and basil.

Forage

rom its inception, tiny, stark Forage has been the most revolutionary restaurant in Utah and, amazingly, it still holds its radical edge. Designed for the gourmet not the gourmand, for the mind’s palate more than the belly’s satiety, Chef Bowman Brown’s food makes you ponder the whole concept of dining. Featured Dish: Spring Lake Trout Farm delivers the rainbow trout live. Chef Bowman Brown smokes it to order over cherrywood and serves it with its uncured, unsalted roe, along with charred pickled onions, semi-dried beets and salted plums.

Tupelo

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

Chef/owner Bowman Brown

Paris Bistro

eople used to say that the Paris was an excellent restaurant when owner Eric Debonis was on the premises and a good one when he was not, but that mercurial quality has settled down into dependable excellence, based on an even deeper dedication to the true food of France as interpreted through fastidiously purchased local ingredients. Featured Dish: A risotto of barley with chanterelle, black trumpet and oyster mushroom olive oil confit, roasted chestnuts and glazed carrots comes with braised mustard greens and is topped with a perfectly poached egg from Bill White’s Farm. Did we mention the Perigord black truffle?

Owner Eric Debonis with Max

Owner Jordan Wong

J. Wong’s

ven though brother Jason has decamped for China, Jordan Wong continues to innovate and refine the restaurant’s menu of Thai and Chinese dishes that reflect his twin heritage. This year, the wine and beverage side of the menu got a shot of energy from mix master Matt Pfohl. J. Wong’s is not the iconic dive many think is a requirement for Asian authenticity; the food and service here maintain a quality above the rest. Featured Dish: The Wong family’s own version of a classic Thai dish, a dramatically presented lightly battered snapper is served with a sweet/hot Thai chili sauce, green peppers and onion. S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Naked Fish

makase at Naked Fish is simply one of the best meals you can have in Utah—Chef Akane Nakamura has worked at Morimoto and Saison in San Francisco and brings an elegant sensibility to Japanese food. But if you’re not up for a full evening of eating, just put yourself in Sunni Tsogbadrakh’s hands and eat whatever sushi he serves you. Owner Johnny Kwon tries to keep the seafood sustainable—no bluefin—and Chef Tsogbadrakh keeps the process clean and pure, handling the fish gently, cutting it straight and blending his own soy sauce. Featured Dish: Bigeye tuna, Scottish king salmon belly marinated in white wine, hirame (fluke), kampachi (amberjack) from Japan, Japanese red snapper (tai) and Peruvian wild sea urchin.

Owner Johnny Kwon, Sushi Chef Sunni Tsogbadrakh, Executive Chef Akane Nakamura, Bar Manager Scott Gardner

Chef/owner Briar Handly

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

Handle

he story goes that Park City dining is all about real estate but Chef Briar Handly and spouse Melissa Grey have created the best restaurant in town in the doggiest location. Handle is a triumph of the better mousetrap variety and anyone who strolls Main Street looking for the famous food of Park City is walking the wrong way. We couldn’t be more thrilled that the couple is opening a restaurant in Salt Lake City. Featured Dish: Mushroom small plate: fried black trumpet mushrooms, king oyster, alba truffles carrot top coulis, pickled shishito, granny smith apple. Beet: pickled-beet gel, blood orange, butternut powder, finger limes, persimmon, roasted beets, chervil, cilantro, fines herbes, zherbes.

ll of a sudden, Salt Lake is a town with a dearth of fine Italian food. So Eric Debonis’ obstinate passion for authenticity and quality ingredients shines even brighter at Sea Salt, where the tomato sauce is put up by the kitchen, the vegetables are locally grown and the true simplicity of Italian cooking is honored. Featured Dish: Strozzapretti con coniglio cacciatore—in other words, “priest chokers pasta,” with rabbit braised in Vernaccia di San Gimignano with thyme, sage, rosemary, juniper berry and cerignola olives, preserved lemon, chanterelles and grana padano.

Owner Eric Debonis

Sea Salt

Provisions

ne of the most exciting new restaurants in Utah and that’s not just because of those bright-orange walls. Chef Tyler Stokes pulls inspiration from around the globe, but avoids the mashup of flavors that can result from too much culture-crossing. The taste is true and clear, whether it’s Japanese-influenced togarashi-fried calamari or Italianesque tomato-braised meatballs. Featured Dish: Humble ingredients get the royal treatment. Black cod is caramelized and served with an herb emulsion, pine oil and lemon confit and parsnips are prepared three ways: roasted, pickled and pureed.

Chef/owner Tyler Stokes S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Chef/owner Jerry Liedtke, co-owners Kestrel Liedtke and Robin Kilpatrick

lways fun, quirky and idiosyncratic, Tin Angel has grown beyond its funky boho basis into a seriously excellent eatery with a sense of humor, sticking with the philosophy that food should be fun. Expect a tiny hamburger garnishing your Bloody Mary, sign up for one of their blackout dinners or book dinner on the patio during a concert in Pioneer Park just across the street. Featured Dish: Tapas and small bites are an Angel specialty. A plate of three holds micro-greens nests holding a port wine risotto cake with port-wine reduction, speckwrapped shrimp on apricot champagne vinaigrette and espresso-crusted tenderloin chunks with gorgonzola picante.

Pizzeria 712

xcellent, wood-fired pizza has swept through the culinary landscape like a wildfire, raising the bar for pizza everywhere. But this newly expanded spot in Orem, owned by Joseph McRae (formerly of Heritage Restaurant Group) still stands pie-high above the rest. The seasonal non-pizza part of the menu is reason enough for a visit, not that you should ever skip the pizza. Featured Dish: Simplicity at its bestâ&#x20AC;&#x201D;wood fired flatbread with Israeli-style hummus, a friendâ&#x20AC;&#x2122;s recipe that enriches the chickpeas and tahini with plenty of garlic, paprika and cumin.

Tin Angel

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

Chef-owner Joseph McRae

Hall of Fame

Each restaurant in Salt Lake magazine’s Hall of Fame has received consistent awards for excellence over a period of years.

Log Haven Takashi Aristo Hell’s Backbone Grill Red Iguana Mazza Cafe Squatters Pub Brewery

Salt Lake Magazine’s Dining Award Winners

A handy list of the best restaurants of 2016 or log on to saltlakemagazine.com for all the winners and our dining guide. Alamexo

Paris Bistro

Current Fish & Oyster

Pizzeria 712

Del Mar al Lago

Provisions

Forage

Sea Salt

Frida Bistro

Stoneground Italian Kitchen

Handle J. Wong’s Manoli’s Naked Fish

Tin Angel Tosh’s Ramen Tupelo

Pallet Bistro S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Readers’ Choice Awards

We always want to know what our readers think, and after tallying readers’ votes, it’s clear they have very good taste. Best restaurant SLC

Best Quick Eats

2302 S. Parleys Way, 801-466-9827, harborslc.com

367 8th Ave., 385-227-8628, avenuesproper.com

Harbor Seafood & Steak

Avenues Proper

Red Iguana

Best restaurant PC

Best Southeast Asian

Best Breakfast

136 Heber Ave. Park City, 435-602-1155, handleparkcity.com

3425 State Street, 801-467-6882, ohmaisandwich.com

1675 E. 1300 South, 801-581-0809

Handle

Oh Mai

Best restaurant Provo

Best Chinese

102 N. University Ave. Provo, 801-373-8000, communalrestaurant.com

1158 State Street, 801-359-3838, dimsumhouseut.com

Communal

Dim Sum House

736 North Temple, 801-322-1489, rediguana.com

Eggs in the City Best Comfort food

Dottie’s Biscuit Barn

Downtown SLC Farmers Market, 801-231-9550, facebook.com/DottiesBiscuitBarn Best Undiscovered Discovery

Fillings and Emulsions

Best restaurant Ogden

Best Japanese

1307 W. 1200 South Ogden, 801-394-3273, jeremiahsutah.com

18 W. Market St., 801-519-9595

25 Kensington Ave., 385-229-4228, fillingsandemulsions.com

Best Coffee

Best Wine

327 W. 200 South, 385-215-8481, labarbacoffee.com

10199 E. Hwy. 210 Sandy, 801-742-2177, shallowshaft.com

Jeremiah’s

Best restaurant Moab

Hell’s Backbone Grill 20 UT-12 Boulder, 435-335-7464, hellsbackbonegrill.com Best restaurant St George

Painted Pony

2 W. St. George Blvd. #22 St. George, 435-634-1700, painted-pony.com Best Lunch

Feldman’s Deli 2005 E. 2700 South, 801-906-0369, feldmansdeli.com

Takashi

Coffee La Barba

Best Desserts

2731 S. Parleys Way, 801-581-0222, bombayhouse.com

250 S. 300 East, 801-328-3330, gourmandisethebakery.com

Bombay House

Gourmandise

Best Italian

Best New restaurant

204 E. 500 South, 801-355-8518, cannellasrestaurant.com

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

Cannella’s

Best Mediterranean

912 E. 900 South, 801-521-4572, mazzacafe.com S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

Shallow Shaft

Best Indian

Mazza 74

Best Mexican

Manoli’s

DISCOVER FOOD

N I C H O L A SA N D CO.CO M / D I N EU TA H

Courtship has changed through the years. Or has it?

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

Dating in a modern world BY CHRISTIE MARCY I L LU S T R AT I O N S BY S AV V Y J E N S E N

What is dating?

Adam, a 30-something professional, posed this as a serious question recently. “When are you allowed to say that?” he continued. “When are you dating? When are you friends-withbenefits? When are you just sleeping together and not even friends-with-benefits? It has come to the point where people ask me ‘Are you two dating?’ and I say, ‘I don’t know.’ I say, ‘We’re hanging out,’ because that seems to be the failsafe answer.” “There are no boundaries,” sighed Adam. “It is Mad Max: Beyond Thunderdome out there.” Adam isn’t alone in his frustration with modern courtship. Single Utahns in the thousands are desperately trying to find love or something that passes for it in a strange new landscape. Dating in the 21st century is hard, even in tradition-bound Utah. Meet someone at a bar, a coffee shop or through friends or at church? No more. It’s all online and through phone applications now. What used to be a fairly straightforward mating game has become a far more complicated and nuanced digital cat-and-mouse game. Swipe left. Swipe right. Wink. Like. Match. Message. Poke. Be charming. Be smart (but not too smart!). Flirt (but don’t act like a slut!). Be agreeable, but have opinions (not too many opinions, am I right, ladies?). And gentlemen, please be at least 6-foot-1 with a six pack. Ladies, make sure you’ve got a yoga butt and and perfect hair. Isn’t dating fun? No pressure, everyone! And even as dating apps congratulate themselves on

having blended the human rainbow, sites pop up prism-like to subdivide Utahns into Jewish singles, Christian singles, Mormon singles, elite singles, farmer singles, single-parent singles—even a Utahbased white singles site. But what app developers promote as the best of times for singles is becoming the worst of times for couples. Once you’re past the initial meeting and seeing each other on the regular, things should get easier. Everything should fall into place; a routine should begin. Ordinarily, you’d be in a romance, or at least a “relationship.” But, when the entire dating population of the city is still at your literal fingertips, you wonder. Is someone better just a swipe away? Authentic relationships are rare as everyone keeps looking for the next best thing. And, to Adam’s question, what defines “dating” these days? Like everything else with courtship and sex, it’s a bit of a negotiation. “When you go out and have dinner with a woman and then you go back to her place and have sex, I would think that constitutes a date,” says a Salt Lake high school teacher. “I was doing that with one woman for three months, but she insisted we weren’t dating.” Linda, a petite social worker, puts it bluntly: “If I’m sleeping with you, I might not be dating you. But if I’m not sleeping with you, I’m definitely not dating you.” In Victorian times, courtship was strictly regulated, with comforting rules for both sexes such as: “No physical touch is to be permitted between the sexes S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

A LID FOR EVERY POT

A field guide to Utah dating fauna

GUY TYPES

BY RENÉE HUANG

PETER PAN

SMOOTH OPERATOR

The forever man-child who hangs out exclusively with a crew of “bros” while indulging in adrenalinjunkie playdates: mountain biking, backcountry skiing and snowboarding, motocross and, of course, Olympicclass drinking. Pete vacillates between wanting to spend all his time with his buddies, and including a cute girl into the mix, only to back-pedal the second she shows any interest. He lives with roommates.

He’s got all the moves and he knows how to use them. This guy is fully aware that he’s playing Russian dating roulette and he’s not about to lose. His dates are extravagant and the girls seem handpicked from ABC’s The Bachelor— but his season never ends. His phone is constantly buzzing with mysterious texts and when you sneak a peek, his contacts are organized by first name and online dating app—“Jane Tinder” or “Susan OKCupid.”

LUMBERSEXUAL

MOUNTAIN MAN

This metrosexual dons plaid everything and has a collection of moisturizing beard waxes specialordered from his boutique barber. He wears skinny jeans, drinks Bulletproof coffee, hangs out at Bar X, and sports tattoos of ‘70s retro cartoons, American-Indian symbology or Chinese characters he pretends to know the meaning of. He doesn’t recreate much outside of clipping his bonsai trees or puffing on flavored e-cigarettes while listening to NPR.

On your first date, he takes you on a full-moon snowshoe hike to a yurt where he cooks you a meal over an open fire. His every activity involves extended periods sleeping under the stars, foraging for food and not showering for days on end. If you aren’t sweating, it isn’t fun. At any given time, the back and roof of his Subaru Outback holds skis, climbing gear, a kayak, fly fishing equipment, a camp stove, sleeping bag and, if you’re special, toilet paper.

SAD DAD

THE HORNDOG

He talks a little too much about his children and still checks with his exwife before making plans. It’s obvious he hasn’t been out in a while because, in his mind, dinner and a movie are still the only real dates. He wants to settle down and be in a committed relationship, but he has intimacy issues stemming from his frigid ex-wife’s refusal, for reasons still unknown to him, to have sex. Finding time for a new relationship between soccer practice, dance recitals, piano and ski team is nearly impossible.

He’s just in it for the sex, and he’s not keeping it a secret. His opening line when you connect online is, “Hey, what are you wearing tonight?” His profile photos include pictures of him surfing, riding a motorcycle, petting a tiger and posing with a hot girl he claims is his sister. He works in marketing or advertising and drives a jacked-up truck with chrome wheels. Dates start and end at his place—where he has a basket full of condoms on his bedside table and disposable toothbrushes in his bathroom vanity.

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

before marriage, excepting a gentleman offering his hand on an uneven road.” The 1990’s had so many dating rules that women turned to a book, simply titled, The Rules. Advice within included: “Don’t accept a Saturday night date after Wednesday,” and “Don’t call him and rarely return his calls.” The Rules, such as they were, were simple: Be coy, coquettish, play hard to get and you will land the Big Fish. (Note to men: In this scenario, you are a dimwitted fish to be hooked.) But the dating landscape has evolved drastically in the last two decades. With the advent of smart phones and texting, it’s easy—and often expected—to be in constant communication with your partner. But how soon after meeting a new someone do you text? How soon after a date? Should you mark time after a text arrives before responding to it, or risk looking needy? After all, you’re a busy person doing very important things— definitely not checking your phone every five minutes, right? And if he or she doesn’t text you back, well, you’re obviously a hideous monster. Or they’re dead. It could go either way. “Nobody knows what the new rules are,” says Dr. Claudia Geist, a sociology professor at the University of Utah, “Because there are no clear rules.” Oh well, that clears it up. And is it true that we’re all just jumping in bed with each other all of the time? Well, yes and no. And is that a bad thing? Again, yes and no. “The shift in gender relations has made it much easier for women to own their sexual agency,” Geist says. Hooray! But wait! Geist warns there’s still the same old double standard

Can the Mountain Man and the City Slicker find true love In the same dating pool?

CITY SLICKER

HUSBAND TRAP

Despite Utah being basically a basecamp for outdoor activities, this princess eschews them all, preferring instead to shop at City Creek, get her gel nails replaced every two weeks and hit the spa to gossip with her girlfriends. Her hair is amazing, her makeup is impeccable, her clothes are of the latest style and she drives a killer car. She doesn’t ski, bike, hike or camp, but she will do a number on your credit card at Nordstrom.

She is sweet, agreeable, fun... and just wants to move in and spawn babies after five dates. Don’t be surprised if you invite her over for dinner and she shows up with a bag of toiletries, a cute nightie and her favorite pillow. She drops the “L” bomb with reckless abandon and posts photos of couple activities all over social media, calling you her bae. She gets angry if you don’t respond to her texts immediately and accuses you of ignoring her.

RAD CHICK

MAN EATER

She shreds, she swears, she hangs with the boys. Hell, she is as cool or cooler than the boys. The sassy female equivalent of the “Mountain Man” is all active, all outdoors, all the time. On any given weekend, she is tearing up the ski hill after a morning hot yoga session and bouldering indoors in the afternoon before hitting the trails for a quick six-mile run. Keep up, boys, or keep going.

This lady is hungry and she ain’t afraid to show it. She’ll proposition anything with a pulse and begins exchanges with sultry (she hopes) invitations like, “Cum meet me tonight.” Subtlety is not her strong suit. She believes flirting involves beating a man over the head with her overt sexuality. She might also boast decade-old “bait and switch” photos from more svelt days in her online dating quiver.

ALPHA GIRL

CHILD BRIDE

This no-nonsense girl gets sh*t done. She is put together, knows what she wants and isn’t afraid to go after it with 110 percent of her energy. Not one for sitting around, this A-type personality would rather make her own fun than wait for it to come to her. She is most definitely a lawyer, banker, real-estate agent or works for a large tech firm. And she didn’t get ahead by sleeping her way to the top. She outsmarted all the other men in her way—storming her way through life while opening car doors and pulling out seats for herself. She’s very lonely.

She got hitched when she was barely legal, had kids, and realized in her mid-thirties that she didn’t know who she married or who she is, for that matter. Now, she’s sowing overdue wild oats and, creepily, looking for a father figure for both her and her children. Exhibits characteristics of Husband Trap and Man Eater, but is on a path of self-discovery that involves binge drinking and meeting up with MILF friends at da club.

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

GIRL TYPES

in the way women who sleep around are treated compared to men with the same behavior. And, she says, “one of the things we don’t know yet is the link between casual sex and relationships.” In other words: Researchers don’t yet know if we are entering lasting relationships with people we’re having sex with or if casual sex is even conducive to healthy relationships at all. So, will he still respect you in the morning? The data is inconclusive. Jon Birger, author of Date-onomics, sees things a bit differently. He told Salt Lake magazine the current dating revolution is happening because there are more women than men on the market (It’s woefully out of balance for Mormons, page 80). Right now there are more college-educated women than there are men and, Birger says, people like to date within their socio-economic class. When the male-to-female ratio is out of balance in species from penguins to people, evolution pushes everyone into promiscuity. Birger says it’s no coincidence that the Roaring Twenties came on the heels of World War I casualties—resulting in a shortage of young men. Nevertheless, a Georgia judge blamed the party era on the automobile, a “house of Prostitution on wheels.” In other words, society will always skip a complex issue of biological imperatives to blame the latest technology for anything seen as moral slippage. Birger argues the current state of dating probably isn’t the fault of the iPhone or Tinder—it’s just 21st Century socio-economic gender imbalances.

MATING WHILE MORMON

WITH LDS WOMEN OUTNUMBERING THEIR MALES 2 TO 1—IT’S A JUNGLE OUT THERE. BY SUSAN LACKE

When Barbie Berg moved to Salt Lake City, she expected a different dating scene than she was used to as a Colorado Mormon. What the 35-year-old didn’t know was how different: “The first week I moved here, I remember thinking I had stumbled into the land of models who happened to be LDS,” recalls Berg. “The women were tall, strikingly beautiful and incredibly put together.” And there were so many of them. Berg was assigned to worship at a congregation of more than 800 members—all of them single. Her ward, made up exclusively of unmarried men and women ages 31 to 45, reflects the demographics of Utah Mormons: a ratio of two women to every man, according to a Trinity College study. This can create a “kid in a candy store” mentality for the men of Mormonism, as Brock, a divorced LDS male in his 30’s (who asked for a pseudonym), described it. With so many single women in the faith, Brock says each potential mate he meets seems better than the last. When asked what “better” meant—Prettier? Younger? More spiritual?— Brock answers: “Sure.” It’s a phenomenon Berg has experienced firsthand:

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

“Men I met couldn’t concentrate on making a connection with one woman because everywhere he looked there were different options. I’ve had multiple experiences where a guy would approach me to chat, and within 30 seconds, he was breaking eye contact and looking over my shoulder every time someone new came in. It was like the entire singles scene had been taken over by FOMO [Fear of Missing Out] syndrome.” Though some Mormon women cast a net outside of their church’s dating pool, a partner in the faith is still a priority for the majority of Latter-day Saints. To tip the odds in their favor, some women step up their dating game by calling in reinforcements. LDS Matchmaker, a Salt Lake dating service with a deep Rolodex of vetted, marriageminded LDS singles, has seen an increase in the number of clients taking advantage of services such as relationship coaching or makeovers from a team of stylists. “We think of ourselves as a “personal trainer” when it comes to love, “says Kristin Sokol of LDS Matchmaker.“It’s typical for someone to hire a trainer to help them overcome the odds when it comes to health, fitness and weight

loss. We think it makes sense to hire an expert to help overcome whatever odds you feel are stacked against you when it comes to dating and finding love.” But all the coaching and hairspray in the world can’t overcome a woman’s biggest obstacle in securing a dinner invitation: the guy’s cold feet. “Dating itself is not horribly complicated, but people overthink it. They think a date is more than a date. Men get scared to ask women out because they are worried the girl will assume they are automatically getting married,” Berg says, laughing. “A first date should be just that —a first date!” Though the two-to-one ratio creates a certain scarcity in the Salt Lake dating scene, Berg says there’s little, if any, hostility between LDS women: “I am not a competitive dater. My goal when I go out is not to get the most men or to look better than other women. Seriously, the majority of single women I have met here are gorgeous, intelligent, have great careers and are well-educated. If guys need more than that to be interested, they might need to get their heads examined.”

HERE’S A TIP SHEET FOR MODERN DATING GAME

THE NEW LANGUAGE OF LOVE

Relationship therapist Esther Perel (www.estherperel.com) says modern dating ends in four kinds of breakups: ghosting, icing, simmering and power parting. Apparently, Perel doesn’t realize her flippant categories don’t console anyone experiencing the collapse of their one-of-a-kind love affair. BY CHRISTIE MARCY

SIMMERING: “Reducing the frequency of dates and communication” Simmering is a put-off. “Oh, I can’t get together this week, maybe next week.” But when next week comes along, “You won’t believe this, but my cat is stuck in a tree/I just got in a car accident/I’m highly contagious and it will be a while before I’m able to be around people.” Before he knew it, he was in over his head. Recently divorced and lonely, Joe fell right into the old habit and into a new relationship. At first he thought it was nice to have someone to spend time with, but as time went on he realized he had nothing in common with Ashley. But every time he saw her, she wanted to make plans for the next date. Emboldened by a pep talk from friends, Joe decided to end it. “I just don’t think I should date right now,” he told her. “Okay,” she solemnly replied. As he dropped her off that night, Ashley called out, “Hey, wanna go to the Ute football game next week? I have two tickets!” And before he knew what he was doing, he agreed to another date that he didn’t want to go on with a girl he wasn’t into. As game day approached, he texted, “I’m sorry to do this, but something’s come up and I can’t go to the game.” She understood, but wanted to set something else up as soon as possible. It went on like this for a while, he’d put her off as long as he could, then go out with her, then put her off again. Finally, he broke up with Ashley via text. “I’m not proud of that,” Joe says.

But, what choice was he given? “She wasn’t getting the hints I was throwing her way,” he explains.

ICING: “Manufacturing a reason to delay the relationship, ala, ‘I’m too busy.’” “I can’t get together next week. I’m just so busy with work!” We’ve all said it. We’ve never really meant it. We make time for the things we want to make time for. Sometimes, in that priority shift, the person we’re dating doesn’t make the cut. Everyone has relationship dealbreakers. Some people won’t date smokers. Others won’t date people with children. “I found out she was an anti-vaxer,” counts as a deal breaker, too, at least with Tom, dapper Salt Lake salesman. Tom says when a girl he’d met on Tinder and had been out with (and slept with) a few times told him she believed that there was a link between vaccinations and autism, he knew he had to show her to the proverbial door. “I stopped asking her out,” he says matter-of-factly. “She made a couple of suggestions for future dates at first and would text me things like, ‘Hey, stranger, let’s see each other soon!’ but I found myself typing the dreaded, ‘I’ve just been really busy.’” He didn’t want to hurt anyone’s feelings, or come off like the bad guy. But, he says, he couldn’t see himself having a lasting relationship with someone who held that opinion. “To this day she’s a Facebook friend,” he says. “I still answer her texts and laugh

communication suddenly and entirely with someone you are dating but wish to no longer date.” Imagine you went on a great date— the conversation was flowing, you were charming and on your A-Game. You text your date the next morning: “That was fun. Let’s do it again soon! :)” and anxiously await their response. You wait, and wait and wait. Crickets. What happened? “It makes them [the guys] do all the break-up work,” explains Sarah, a lawyer. “If I stop talking to someone, without fail within a day or two I will get a long rambling text telling me all the reasons that a relationship with me wouldn’t have worked. I’d already figured that out, of course.” Sarah is unapologetic about ghosting. She says she’s ghosted and been ghosted alike, and she holds no hard feelings about it and hopes those she’s ghosted feel the same. Some people ghost because they’re afraid to hurt people’s feelings. “Ghosting is just a way to avoid a difficult conversation,” says Toby, a twenty-something musician. But it’s still difficult for the ghostee, who is stuck incommunicado and wondering what went sour. “Usually they did nothing wrong,” Toby explains. “I was just looking for a clean break.”

A PERSONAL ACCOUNT

fist-through-the-wall aggression. But enough simmering resentment and glass-half-empty negativity that I knew after a few dates that it was an energy I didn’t want to call into my life. When you’ve been casually dating for a while, one thing that develops like a laser beacon is your inner voice. My inner voice was whispering, “Throw this one back.” Although it had yet to be directed my way, I knew the grumblings and ex-wifeinduced rants would involve me eventually. The final straw occurred after a weekend that had been packed full of my kids’ activities. When I took a few hours to respond to a text, I received a snide message about how I “must be too busy”

and “contact me when you’re ready and feel like it. BTW, I’m not into games.” I knew it had to end immediately. So I sent a decisive text message: “Sounds like we are both busy with life these days. To be honest, I’m just not feeling it. Best of luck to you. Be well!” His response was shocked surprise. When he asked me to elaborate I told him I didn’t like passive-aggressive text attacks, and then I saw the rage first-hand. An angry, four-part text later, in which he called me “petty” and said he was “glad [he] found this out now before [he] invested any more.” and we were done. I haven’t heard from him since.

BY RENÉE HUANG

POWER PARTING: “Ending it conclusively with language that can’t be misinterpreted by wishful thinking” On paper, he was perfect: great job, fit and attractive, nice home (with no roommates!), doting dad to a 7-yearold daughter whom he adored. He didn’t text at weird hours. His sense of humor was quirky yet endearing. We shared similar interests. But between work and life and parenting, we were busy. Lunches and dates had to be scheduled far in advance. And then, there was the anger. Not punch-your-

at her jokes. I just stopped asking her out.” There’s no hard feelings, he says. “I’ve never burned a bridge. I think that’s cool. I obviously didn’t mess anyone up that bad.”

GHOSTING: “Ceasing

PRE-TECH “OLDEN DAYS” VS.

MODERN “CONNECTION OVERLOAD” THEN

NOW

Meet at a party

Meet online

Exchange phone numbers

Exchange social media handles

Wait 3-5 days to call

Wait 2 hours to text

Small phone talk about movies, books, hobbies

Small text talk about movies, books, hobbies

Make plans for dinner

Make plans for coffee or lunch

Ask common friends about him/her

Stalk his/her social media pages

DAY OF DATE Pick out nice outfit

Wax everything

Date lasts 3-5 hours

Date lasts 20-50 minutes

Jump in the car

Jump in the sack

Walk girl to door

Show’em the door

Kiss on the cheek

Kiss with tongue

Call the next day and secure next date

Keep options open on online dating sites

DATING TERMS “Seeing”

“Hanging out”

“Going out/ steady”

“Exclusive”

“Dating”

“Just friends”

“FriendswithBenefits”

“Netflix and Chill”

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

Spring weather can be a beast. Our advice? Focus on the flowers. PHOTOGRAPHY BY ADAM FINKLE STYLED BY VANESSA DI PALMA WRIGHT

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

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Dress, Jealous Tomato $79, Mary Jane’s; Feather Jacket, Line and Dot $295, Mary Jane’s; Necklace, Krysia Renau $350, Farasha; Booties, Gucci $189, Namedroppers; Clutch in Birdcage, Benedetta Bruzziches $1,090, Farasha

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Floral Skirt, Comme USA $95, Koo Dee Ker; Tee, $7, Forever21; Aviator Leather Jacket, the Sway $600, Farasha; Clutch, chalk bag/inner wallet $950, Farasha; Sunglasses, UDM Farasha $155, Farasha; Necklace, Marshellyâ&#x20AC;&#x2122;s gold bar necklace $96, Farasha; Black Stud Boots, Valentino $199, Namedroppers

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Kellie Jackstien of Draper’s Artisan Bloom has over 15 years of floral design experience. Her team of designers creates custom arrangements for special occasions, inspired by the unexpected contrasts found in nature. Jackstien casts aside the traditional in her designs in favor of unique, wild arrangements created by a practiced hand. Artisan Bloom specializes in wedding floral design, but has supplied flowers for photo shoots, corporate events, lounges, conferences and more. —Sarah Legg 801-913-7444 www.artisanbloom.com

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onthetown

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

4 3

Wine Theater and Food Gala

January 17, 2016, Rose Wagner Performing Art Center, Photos by Shauna Raso

1 Annilyn Roe 2 Spencer Jones, James Ady 3 Steven Brown, Cyntha Flemming 4 Melissa Snow, Chris Vanocur 5 Donna Weinholts, David Andrenson 6 Janice Israel, Jeff Murray

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

on the town

UMFA Long Live Art January 17, 2016, UMFA, Photos by Shauna Raso 1 Chorong Yang, Sarah Stott 2 Modern dance by Florian Alberge and Allison Shir 3 Annie Ream, John Ream, Jack Ream 4 Whitney Tassie, Curator of Modern & Contemporary Art 5 Madison Mabey, Gabriel Gonzalez 6 Meg Shield, Robert Taggert

3 4

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

on the town

Mazza Thanksgiving November 26, 2015, Mazza, Photos by Preston Gallacher 1 Hillary Nikyema, Lance Buchi 2 Doug Weed, Jodie Mitchell 3 Janette Breedlove, John Breedlove 4 Helene Schroeter, Myriam Schroeter 5 Sylvia Malinowski, Nick Forbes, Jeff Yang 6 Sue, Stacey, Jonna, Brett, Morgan, Julia, Ali, June 7 Jayden

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

NEW CHEF

NEW MENU NEW EXPERIENCE

801.238.4748

255 S West temple

spencersutah

Reservations at opentable.com

spencerssaltlake

dining guide

// MARY BROWN MALOUF

Sonora Grill

Restaurant Week in Ogden Dining Around in O-Town You’ve heard of speed-dating? I spent a recent Saturday “speed-dining” in Ogden. The fourth annual Ogden Restaurant Week will be kicking off April 7-17 and I had asked for a preview. So we spent the day popping in and out of restaurants in downtown Ogden, reading a menu here, checking out an interior there and snacking from place to place. Not the same experience as a seated soupto-nuts dinner, but a fun way to spend the day and a great introduction to Ogden dining. That there’s good food in Ogden is no secret—we’ve given several restaurants dining awards during recent years. But for many Salt Lakers, including myself, Ogden doesn’t spring to mind when you are hungry on a Friday night. My resolution: Plan ahead. Let Front Runner be your designated driver and go noshing.

Reviews: IN THIS ISSUE

FRANCK. . . . . . . . . . . . 96 CENTRAL 9TH. . . . . . . 98 PLEIKU. . . . . . . . . . . . 100

During the 10-day restaurant “week,” between 19-25 participating restaurants will be offering a special two-course lunch ($10) and three-course dinner ($17) menu along with their regular menu—yes, a lot like Dine O’ Round in Salt Lake—and it would be the perfect time to scout the Ogden dining scene. We strolled historic 25th Street, ducking into Pig & A Jelly Jar, the hip (love the tagged wall) outpost of Amy Britt’s Salt Lake favorite, checking out Zucca Trattoria’s edited menu at its great new space (a charming improvement on its former strip-mall location) and taking a look at Tona Sushi Bar & Grill. Then we doubled back to Hearth, which has been a mainstay on the top tier of Utah dining for some time. Chef Sawyer Crawford served us a plate of shrimp fritters, sweet-crisp fried orbs

HIGH WEST DINING. 104 HEAD START . . . . . . . 106 PORCHETTA. . . . . . . . 108

250+ Listings>> A CURATED GUIDE TO DINING IN UTAH

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

dining guide Tableside guacamole at Sonora Grill

The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

GUIDE LEGEND

State Liquor License

of shrimp risotto seasoned with green curry, plated with a gorgeous smear of beet-ginger puree and a slice of pink watermelon radish, followed by one of Hearth’s signature flatbreads with tahini, Sicilian olives and sun-dried tomato pesto. (It’ll all be on the Restaurant Week menu.) We crossed the street and attacked a delicious old-fashioned brick of fourcheese (one’s a secret) lasagne at Rovali’s, where owner Alex Montanez filled us in on his expanding beverage menu (see p. 122) and live music program, then drove around the corner to Sonora Grill and over-ate great authentic Mexican food. Owner Steve Ballard, who is one of the main movers behind Ogden’s Restaurant Week, served us a fiesta of plates, including the dishes he’s developing as specials. All that was missing was the margarita, but hey, I was working. For more details about participating restaurants, go to ogdenrestaurantweek.com.

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

Handicap Accessible

Rovali’s

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah

2016 Salt Lake magazine Dining Award Winner

Dining Award Hall Of Fame Winner

dining guide Listings Pallet As Portlandia as SLC gets, this

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING

Bambara Nathan Powers makes decisions

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

Forage Young chef/owners Bow-

man Brown has made Forage his own, continuing the culinary exploration he started here with Viet Pham. Brown is serving some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt

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

Provisions With a bright, fresh ap-

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

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

AMERICAN CASUAL

Avenues Bistro on Third This tiny

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

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

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

La Caille Utah’s original glamor girl is re-

Blue Lemon Blue Lemon’s sleek interior

gaining her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying to the kitchen. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

Log Haven Certainly Salt Lake’s

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

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates— perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven,

Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM–N

Bistro 222 One of a trio of local bistros, this

and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL–M

Blue Plate Diner Formica tables,

linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL

Caffe Niche Anytime is the best time to eat

here. Food comes from farms all over northern Utah. 779 E. 300 South, SLC, 801-433-3380. EGL–N

Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM Copper Kitchen A welcome addition to

Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the

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

Copper Onion An instant hit when it opened and constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL–N The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM

Locally Grown The lamb T-bone comes from the Willis Family Ranch in Laketown, Utah.

Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Lamb’s Grill Café They say it’s the

oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your

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

dining guide favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

SWEETS

Exotic Chocolates Franck Pleissel’s flavor journey has a sweet ending. One of the first truly impressive new restaurants I ate at in Salt Lake City when I first moved here was Franck’s. I loved everything about it except the closed-circuit TV screens showing the diners what the kitchen was up to—Chef Franck Pleissel’s food was rooted in French experience but American in its irreverence. He dared to put plebian dishes like meat loaf and fried chicken on a haute menu in a stylish setting and the result was unlike anything in SLC. But every restaurant’s peaks come and go—rare is the establishment that can sustain excellence over years. So Franck’s slipped, and Franck himself left (leaving his name behind). Late last year, he could be found at Franck’s Angel, a modest lunch spot in Cottonwood Heights, where I enjoyed a typically odd but delectable Pleissel creation, a parmesan creme brulee salad. Three rectangles of yellow custard with glazed crusts rested on a pool of basil crème next to a tangled pile of mixed greens garnished with sliced strawberries. the pot roast sandwich was delicious—a layer of tender braised beef shreds with skinny fried onion strings. And the fries that came with the sandwich were possibly the best I’ve ever had. But the next thing I knew, Pleissel had split from that venture too. Pleissel is still cooking. But his focus now is chocolates. Pleissel has always dabbled in chocolates, making them for special clients during the holidays and as gifts. Now the sideline has become the mainline, showcasing the chef’s extraordinary talent for pushing the flavor envelope and making each bite an exotic taste exploration. Exquisite shapes and colors, filled with green tea, coconut, caramel pecan, lemon-lime and other exotica. 801-671-4893

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

Little America Coffee Shop Little America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL–M Lucky H Bar & Grille The classic hotel restaurant is aimed at the same clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL–N Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace—the full meal deal or the tapas (Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce). For dessert, the caramelsauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

Moochie’s This itty-bitty eatery/take-out

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

Oasis Cafe Oasis has a New Age vibe, but

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

Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the New

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

Porcupine Pub and Grille With 24 beers

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

Red Butte Café This neighborhood place

emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (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 Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Ruth’s Creekside A companion restaurant to our old friend Ruth’s (see below), Creekside is a streamlined version of the original. The menu is abbreviated and there’s no table service. However, nothing is abbreviated about the biscuits and there is a small-scale but well-stocked (it sells wine, liquore and beer!) market adjacent to the dining room, handy for overnighters and picnickers. 4170 Emigration Canyon Rd., SLC, 801-582-0457. EGLM 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 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At dinner (which can last until midnight) try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Silver Fork Lodge Silver Fork’s kitchen

handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL–M

Stella Grill A cool little arts-and-crafts-style

café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL–M

Tiburon Servings at Tiburon are large and

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

Tin Angel From boho bistro, Tin

Angel has grown into one of Salt Lake’s premier dining destinations. Chef J erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. 365 W. 400 South, SLC, 801-328-4155. EGLL

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as

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dining guide possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS Bake 360 This family-owned Swedish bak-

ery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E/ 123000 S, Draper, 801-571-1500. GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL Caffe d’Bolla John Piquet is a coffee wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

GROUNDBREAKING

Location, Location, Location Central 9th Marketplace promises one-stop local eats. Wielding shovels, not cocktail shakers, saute pans or spoons, several of Salt Lake’s favorite food producers gathered at the end of October to break ground on Central 9th Marketplace, a new development at 153 W. 900 South. When it’s finished, Central 9th will be a new home for Meditrina, the pioneering small bites and wine bar owned by Jen Gilroy (who also has Porch in Daybreak), Local First Utah and Jade Market and a first home for Laziz Kitchen and Water Witch, a bar. Laziz is the retail expansion of Laziz Foods, a company that started out making Lebanese spreads like hummus, toum and muhammara and selling them at the Farmers Market. The business grew—now their products are being sold in gourmet shops. Owners Derek Kitchen and Moudi Sbeity became famous as the couple from Utah who took the issue of gay marriage all the way to the Supreme Court, then came home and were married in a public ceremony. Since then, Kitchen was elected to the Salt Lake City Council and somehow the duo has had time to spread out their spread idea to include other Middle Eastern deli delicacies. The bar artists formerly known as Church & State (Sean Neves, Scott Gardner, Matt Pfohl) are also part of the local tenant mix at the upcoming Central 9th; they envision their long-promised bar, Water Witch, as a cozy neighborhood watering hole serving craft—but not too tricky—cocktails as well as eclectic beer, wine and spirits. “The idea is not to jump on a trend, but create a classic place that will last for decades,” says Gardner. “The kind of place where people carve their name in the bar.” He’s not kidding. The new Meditrina will be bigger with a small private dining area in addition to regular seating. “The food will stay true to Meditrina’s bold, playful flavors,” says Gilroy. The décor will lean more towards modern rustic with local art, and the purple, of course, will be everpresent. “Synergy is something lacking from our current location,” Gilroy says, “We look forward to building that with the likes of the boys of Water Witch.”

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Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL La Barba Owned by local coffee roaster La Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouing aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL Mini’s Leslie Fiet has added 7-inch pies to

her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL Salt Lake Roasting Company At SLC’s

original coffee shop, owner John Bolton buys and roasts the better-than-fair-trade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake,

mix and match cakes and icings, or try a house

creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL

like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

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

BAR GRUB & BREWPUBS

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

BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake City’s

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

R and R Fresh from a winning turn on the

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

The SugarHouse Barbecue Company

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides,

Annex by Epic This is Epic Brewing Com-

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

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

Growth Spurt Look for the new Publik Kitchen, serving breakfast and lunch.

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dining guide MacCool’s Public House An American

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

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

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

Squatters Pub Brewery One of the

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

BREAKFAST/LUNCH ONLY

Eggs in the City On the weekends, this

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

Finn’s The Scandinavian vibe comes from the David Tran

DOWNTOWN

Pleiku

Downtown Pho Pho is fundamentally a giant bowl of hearty soup. “When it’s cold and snowy, everyone wants pho,” says David Tran, who this year moved his Asian tapas concept from the west side to downtown and changed the name to Pleiku. The word “fusion” is frequently attached to Tran’s restaurants but the “fusion” here is more an East-meets-West mix of restaurant philosophies than cuisines. The food is Vietnamese, the décor is L.A. minimalist, the menu is not an encyclopedic list aimed to please everyone but a chef’s list of all-star dishes, edited and personalized, and the rhythm of dining here is more like an American bistro than a funky pho shop. The basis of Vietnam’s famous soup is solidly authentic at Pleiku; the recipe comes from Tran’s mother’s formula brought with her from Vietnam. (As does the house fish sauce.) “Our broth is brewed for 36 hours,” says Tran, and uses fresh onions, ginger and star anise to season the beef bones, but Pleiku’s vegan version of pho is based on an equally long-cooked vegetable broth. And the style of eating pho is slightly different at Pleiku. A traditional-sized bowl of pho is a commitment; the big hot bowl of broth is a meal in itself. “When we did Pipa, the menu was all tapas, so we started serving smaller pho cups. We wanted to bring that same vibe downtown. This way, diners can start the meal with pho and also order other things,” says Tran. Tip: Skip the Cupcake wine list and pair your pho with a Hue beer. 264 Main St., SLC, 801-359-4544

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

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

BURGERS, SANDWICHES, DELIS

Cucina Deli Cucina is a café, bakery and deli—

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

Feldman’s Deli Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL RedHot Hot dogs so huge you have to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

Siegfried’s The only German deli in town

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

Tonyburgers This home-grown burger

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

CENTRAL & SOUTH AMERICAN

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

Contemporary Japanes

Award-winning cocktai

focus on Japan and local

Del Mar Al Lago A gem from

18 W. Market St. • 801

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

Contemporary Japanese dining and award-winning cocktails with a focus on Japanese and local products.

Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM Texas de Brazil The Brazilian-style churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE

Asian Star The menu is not frighteningly

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

Boba World Worth seeking out in the sub-

urbs of Bountiful, this mom and pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL–M

Chef Gao The little storefront serves Chi-

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

Hong Kong Tea House & Restaurant

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

18 W. Market St.

801.519.9595

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dining guide 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

Tasting Tuesdays Sample three dishes for just $30 on Tuesday evenings.

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

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

the plate at this modern tapateria. Scott Evans, owner of Pago, and Chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically

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Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM–N

Franck’s Founding chef Franck Peissel’s

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

Paris Bistro Rejoice in true French

cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN

INDIAN

Bombay House This biryani mainstay is

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

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

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

Himalayan Kitchen SLC’s premier IndianNepalese restaurant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

naked fish JAPANESE BISTRO

BEST JAPANESE RESTAURANT 2010, 2012-2015 — Salt Lake magazine BEST OF STATE AND BEST OF THE BEST 2012, FINE DINING - JAPANESE We are proud to be Utah’s first sustainable sushi restaurant. It is our goal is to provide both inspired and environmentally responsible meals. We are dedicated to using sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.

2010 DINING AWARDS WINNER

67 W. 100 South, SLC • (801) 595-8888 • nakedfishbistro.com

Celebrating 20 Years! At 350 main guests enjoy contemporary American cuisine in an upscale mountain dining atmosphere. This simple, classic comfortable cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

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

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

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

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

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dining guide 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

Spice Bistro India meets the Rat Pack in

PARK CITY

High West Dining Cottage Yet another whiskey/food tryst by Christie Marcy Just a few doors down from the High West Distillery in Park City sits the Nelson Cottage. Built in the early 20th century and formerly the home of Bad Ass Coffee and a candy shop, the cottage has found a new life as an annex of High West Distillery. “We were kind of tight in our current place next door and we just don’t have enough room there. We needed more kitchen space. And we didn’t have a room there for roughly 50 people,” explained High West owner David Perkins. “So we really think of it as just an addition to our space.” The renovation of the space was long and, Perkins says, more expensive than anticipated. But the construction modernized the space without compromising its history. The contractors vaulted the ceilings but left the original wood trusses exposed and kept the lopsided fireplace in the center of the room. The back of the house was extended to house the kitchen, making the intimate cottage a more functional space. But Perkins says that, in addition to being able to host private events, the new space makes possible a vision the company has had for a while: pre fixe whiskey pairing dinners. “It was kind of a pipe dream but now to see it happening is a lot of fun,” says Perkins. Twice weekly, High West holds communal-seated meals, led by the newly titled Whiskey Sommelier Terry Ginsburg, who guides diners through the basics of whiskey and the subtleties and reasons for the differences in taste, smell and creation and how they are complemented by Head Chef Ashley Chapman’s menu. “There’s no better way to learn about whiskey than to pair it with food,” Perkins told guests during a recent meal at the cottage. “In this setting, people will learn to understand what I think is the ultimate slow food.” Multi-course dinner is $125 per person; optional whiskey pairings cost an additional $50$75. Nelson Cottage, 651 Park Ave., 801-592-1174, highwest.com/nelsoncottage

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this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM–N

Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL–M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful. Arella’s

pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise The menu is limited, but ex-

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe

Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch Mon - Sat and dinner nightly. For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

Best

of Utah

2015

2013

2010 DINING AWARDS WINNER

2009

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

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

Voted Best New Restaurant and Atmosphere Now Open for Lunch and Weekend Brunch Critics, media and diners alike are praising Executive Chef Logen Crew and his classic regional American seafood dishes with a contemporary spin, choice east and west coast oysters, and innovative beverage program by James Santangelo—all served in an atmosphere that’s at once hip and contemporary, but simple and historic. The understated design, the history and incredible seafood cuisine take center stage for a memorable dining experience that simply breathes Seattle or San Francisco. “This restaurant is an artful, culinary collaboration that simply has all of Salt Lake City buzzing.” 279 East 300 South, SLC • (801) 326-FISH (3474) • currentﬁshandoyster.com

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dining guide Cannella’s Downtown’s essential ItalianAmerican comfort food spot, with a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL–M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL Fresco The kitchen continues the trend of excellence greater than size. Try bucatini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, grana padano and olive oil. Desserts are amazing and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

GOOD FOOD

Head Start Home Cooking Erin Trenbeath-Murray focuses on food for kids and adults. by Tessa Wilson Five years ago, Erin Trenbeath-Murray, director of Salt Lake and Murray’s Head Start Program, pushed to make meals in the Head Start program something more than microwaved TV dinners. She set her sights on hot, home-cooked healthy meals, with no canned fruits packed in corn syrup. When she couldn’t find a vendor willing to partner with Head Start, “We decided to go into the food business ourselves,” she says. What started at 300 meals for kids has grown into “4,500 meals a day and 597,000 meals a year, all with the same philosophy—everything is still made from scratch,” she says. The top-notch menu includes dishes like pumpkin soup and tofu jambalaya, delivered to programs all across the Wasatch Front. Most people view Head Start as just an early childhood education program, but TrenbeathMurray sees equal importance in educating adults. As the head of one of the largest nonprofits in the state, she knows that melding sound business practices with a passion for children and families is the key to alleviating poverty.“The entire philosophy of Head Start is to help adults with education and employment for self-sufficiency, and then education for children so that they can get off to a strong start,” she says. The Head Start kitchen is helping children with healthy nutrition while also offering education opportunities to adults—after a 10-week course, they earn their food-handler permit and get help finding stable employment out in the community, Trenbeath-Murray says. This spring marks an important milestone for Head Start: the first growing season of their new farm, which was recently acquired with Real Food Rising, a youth development leadership program. It will bring a food-to-table component to the Head Start kitchen. Trenbeath-Murray says: “If it’s good for kids, there’s definitely a way to do it.” For more information, go to saltlakeheadstart.org.

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Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL 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 at this

new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.

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

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

2010 DINING AWARDS WINNER

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

Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

2013

2011 DINING AWARDS WINNER

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

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dining guide Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL–M Sea Salt The food ranges from ethe-

really (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria Every Neapolitanstyle pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL–M Siragusa Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL–M Stoneground Italian Kitchen

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

TREND

Porchetta Pig perfect Pork is the perfect culinary palette and cuisines the world over have reached their pinnacle on the back of a pig. Bacon mania, the rise of charcuterie and the pork belly invasion are all testament to the versatility and infinite umami of pork. And now one of the Italians’ greatest pork inventions, porchetta, is raising its snout on menus. Designated a prodotto agroalimentare tradizionale by Italy’s Ministry of Agricultural, Food and Forestry, porchetta is basically boneless pork meat layered with fat and skin, rolled around herbs and slowly roasted. That’s a rudimentary description—this is one of those dishes that changes in every chef’s hands. Salt Lake’s meat-meister, Frody Volgger, makes a version from the heritage pigs he gets from Christiansen’s Family Farms. You can order it ahead or sometimes find it in the case at his butcher shop, Salt & Smoke (155 W. Malvern Ave., South Salt Lake, 801-680-8529.) Salt Lake salumeria Creminelli’s also makes one, available online (creminelli.com). Porchetta is a great transition-season meat—comfort food of the highest order when it’s warm and fresh-roasted, served with rosemary potatoes, and just as good cold, so perfect for early spring picnic sandwiches. Settebello Pizzeria’s sister sandwich shop, Bocata, deep underground in the food court at City Creek (28 S. State, SLC, 801-355-3538) serves an undeservedly little-known porchetta sandwich with green garlic sauce and Flatbread Pizzeria (1044 E. 2100 South, SLC, 801-467-2180) stacks Creminelli’s “mother of all pork roasts” with fontina cheese, balsamic-marinated cippolinis and chutney on an asiago bun.

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Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN Valter’s Osteria Valter Nassi is back and

his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN

JAPANESE

Ahh Sushi!/O’shucks The menu features

classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

326 South West Temple, SLC • (801) 819-7565 • graciesslc.com

From the dock to your table, we bring the harbor to you. We wanted to create a neighborhood restaurant that gives our guests a sense of home. We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday though Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2013 195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

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dining guide Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Naked Fish Fresh, sustainably

sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef is a highlight, and so is the yakitori grill and the sake collection and the exquisite cocktails. 67 W. 100 South, SLC, 801-595-8888. GEL–M

Shogun Relax in your own private room

while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-caneat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL–M Takashi Takashi Gibo earned his

acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

Tosh’s Ramen Chef Tosh Seki-

kawa, formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

MEDITERRANEAN

Aristo’s The best of local Greek

eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia 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

Cheers! Specialty cocktails get a Middle Eastern twist with flavors like rosewater, harissa and pomegranate.

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Café Med Get the mezzes platter for some

of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM

Layla Layla relies on family recipes. The

resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM–N

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Mazza Excellent. With the bright

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

Manoli’s Manoli and Katrina Katsa-

nevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternutsquash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

Olive Bistro This downtown cafe offers

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

Spitz Doner Kebab This California trans-

plant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM

MEXICAN/CENTRAL AMERICAN

Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM Blue Poblano An import from Provo, this

great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL

Chunga’s These tacos al pastor are the real deal. Carved from a big 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 Frida Bistro Frida is one of the finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

Luna Blanca Mikel Trapp (owner of Trio

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

Red Iguana Both locations are a

blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M

Rio Grande Café As bustling now as it was when it was still a train station, this is a preJazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster House

An all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM-N

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. EG

The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia,

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.

2010 DINING AWARDS WINNER

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

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Saturday 11:30 am - 3 pm Après Work: Monday - Friday 3 pm - 5 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest. Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.com

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dining guide 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

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

SOUTHEAST ASIAN

Skewered Thai A serene setting for some

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

East-West Connection Pork and shrimp

rolls, curry shrimp and the “Look Luck” beef (in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM

Ekamai Thai The tiniest Thai restaurant in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL Indochine Vietnamese cuisine is under-

represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM

Mi La-cai Noodle House Mi La-cai’s

noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—

that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL

Pawit’s Royale Thai Cuisine Curries are

Early Bird

From 5 to 7, sip and nosh from a special $6 menu.

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fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL

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

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of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL–M

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit

a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL–M

Thai Siam This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL Zao Asian Cafe It’s hard to categorize

this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

STEAK

Christopher’s The menu is 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 Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN Spencer’s The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

VEGETARIAN

Omar’s Rawtopia All-organic, vegan cuisine pulled off with great flair and served with kindness. Owner Omar Abou-Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L Sage’s Café Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL–M Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

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

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.

2010 DINING AWARDS WINNER

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

ROMANTIC WILDERNESS DINING Voted America’s Top 10 Most Romantic Restaurant - Travel & Leisure, USA Today Innovative cuisine, featuring local produce and game Artisan cocktails, local micro-brew beer, award-winning wine list Seasonal Low-Calorie / High Impact Menu 3 courses, under 700 calories Easter & Mother’s Day Celebrations, Reservations Noon to 5:00 pm Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. Featuring Live Music Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

TOP 10

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

Mazza Middle Eastern Cuisine has been an institution in Salt Lake City, Utah for more than 10 years. With two restaurant locations on 9th & 9th and 15th & 15th open Monday through Saturday for lunch and dinner you can enjoy fresh, authentic Middle Eastern cuisine such as Falafel, Shawarma, Kebabs, dips and salads whenever you want. The expansive menu also includes specialty platters prepared from scratch, using fresh, high quality ingredients. Mazza boasts one of the largest selections of Middle Eastern beer and wine in the United States. Be sure to try one of the desserts for the perfect finish to your meal.

912 E. 900 S. • (801) 521-4572 • mazzacafe.com 1515 S. 1500 E. • (801) 484-9259

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dining guide The Farm at Canyons Food is at the

forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Glitretind The service is polished, and the

menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Worryfree Extensive gluten-free menus are abailable three meals a day.

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 imagina-

tive 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

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

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

J&G Grill Jean-Georges Vongerichten

Eating Establishment Claiming to be

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 season-

ally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO Royal Street Café (Open seasonally)

Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

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

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

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

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the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh

idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

Gateway Grille Folks love the breakfasts,

but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL–M

Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellenct sourcing—Koosharem trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

High West Distillery Order a flight

of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML

Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL–M Silver Star Cafe Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL–M The Brass Tag In the Lodges at Deer Val-

ley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Zermatt Resort The charming, Swiss-

themed 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

Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of Park

City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL–M

BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon. 3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

Ruth’s Diner located 2 miles up Emigration Canyon, remains one of Utah’s favorite dining traditions. Breakfast, Lunch, and Dinner are served daily. The winter offers the comfort of the original trolley car, while the summer boasts one of the finest patios in Utah.

4160 Emigration Canyon Rd • (801) 582-5807 • ruthsdiner.com

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dining guide presents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Order online and pick up your dinner to go.

Sushi Blue Find the yin and yang of

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

Wahso Restaurateur Bill White is known for

the bourbon burger, and Utah Brewers Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

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 teasmoked duck. 577 Main St., Park City, 435-615-0300. EGO

Wasatch Brewpub This was the first brew-

MEXICAN & SOUTHWESTERN

pub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL–M

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

CONTINENTAL & EUROPEAN

Billy Blanco’s Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM-N

Adolph’s Park City locals believe the steak

sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine

markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Café Terigo This charming café is the spot

for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

ITALIAN & PIZZA

Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM

Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM–N

Grappa Dishes like osso buco and grape

salad with gorgonzola, roasted walnuts and

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JAPANESE/PAN-ASIAN

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

Red Rock Junction The house-brewed

In a hurry?

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

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Chimayo Bill White’s prettiest place, this res-

taurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this restau-

rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL–M

Tarahumara Some of the best Mexican food in the state can be found in this family-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel is

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM–N Shabu Shabu House The second shabustyle eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK

Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh

salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN

Edge Steakhouse This beautifully fills

the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

The Huntington Room at Earl’s Lodge

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

AMERICAN CASUAL

The Bluebird The ornate soda

fountain, tile floors and mahogany tables are the setting for daily specials and

BREWING LEGENDARY BEERS FOR OVER 26 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too! Squatters. Good For What Ales You.

2010 DINING

2010

AWARDS WINNER

2009 DINING AWARDS WINNER

Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com

STONEGROUND ITALIAN KITCHEN

“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf

Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

249 East 400 South, SLC • (801) 364-1368 • stonegroundslc.com

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations. COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

2013 149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com

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dining guide soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

Prairie Schooner Tables are cov-

ered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

Union Grill The cross-over cooking offers

sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM

BAR GRUB & BREWPUBS

Beehive Grill An indirect offshoot of Moab Brewery, the Grill focuses as much on housebrewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

Roosters Choose from specialty pizzas,

baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy sandwiches

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

CHINESE

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 familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great

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Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM–N

STEAK

Maddox Ranch House Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL–M

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN–O

AMERICAN CASUAL

The Black Sheep The cuisine here is

based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM–N

The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM

Station 22 Ever-hipper Provo is home to

ITALIAN/PIZZA

Pizzeria 712 The pizza menu

reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

MEXICAN

Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN

Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING

Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN Hell’s Backbone Grill Owners

Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM–N

Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL–M Eklectic Café This is what you hope Moab

will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

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

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

INDIAN

BAR GRUB & BREWPUBS

has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-3736677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801581-0222. EGM–N

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

Bombay House Salt Lake’s biryani mainstay

Moab Brewery A beloved watering hole

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

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

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same award winning beers and pub fare at our location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Buffalo Wings, Wasatch Fish and Chips and Classic Burgers, our Sugar House location is sure to satisfy every appetite! Serving lunch, dinner and weekend brunch. Private event space available for large groups, dog-friendly summer patio dining and a full liquor license. Validated garage parking and on-site beer package agency.

Wasatch Brew Pub. We drink our share and sell the rest!

2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com

The Wild Rose is a fine dining restaurant located at The District in South Jordan. Serving Contemporary American cuisine such as Chipotle dusted scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef. As well as beer, wine or cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event. Open nightly for dinner at 5pm and for brunch on Saturday and Sunday from 10-2. Reservations recommended but not required.

11516 District Main Dr, South Jordan • (801) 790-7673 • wildrose-district.com

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dining guide ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

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

Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

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

Spotted Dog Café Relax, have some vino

and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

AMERICAN CASUAL

BAKERIES & CAFÉS

Oscar’s Café Blueberry pancakes, fresh

25 Main Café and Cake Parlor With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL

Mom’s Café Mom’s has fed 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

MEXICAN

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

Red Rock Grill at Zion Lodge Try eating

here on the terrace. Enjoy melting-pot American

The Bit and Spur The menu stars South-

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

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// A CURATED GUIDE TO BEST BARS IN UTAH

Mule Team

Different flavors but the same kick The Moscow Mule rode back into town with

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine.

WHY THE NAME? “Buck,” and also “mule,” are old-fashioned names for mixed drinks using ginger ale or ginger beer, citrus juice and liquor.

Taste the Burn Ginger Beer

Ginger beer was originally an alcoholic beverage made from ginger and water and fermented by the action of something called a ginger beer plant, which isn’t a plant but an organism, part yeast and part bacteria. Modern ginger beer gets its bubbles from carbonation, like everything else, and is a soft drink. The original ginger ale was a lot like ginger beer, until the Canadians started making a “dry” version— paler and less intense–and that’s what is on most grocery shelves today. Moscow Mules call for Cock ‘n’ Bull Ginger Beer because of the celebrity favorite Cock ‘n’ Bull (taken from an English pub) restaurant on Sunset Boulevard in L.A., whose proprietor was Jack Morgan, who also produced ginger beer. But locally made Thomas Garwood’s Ginger Beer has the most intense ginger flavor yet. Find it at Liberty Heights Fresh (1290 S. 1100 East, SLC, 801-583-7374 and Caputo’s Market & Deli (314 W. 300 South, SLC, 801-531-8669)

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

More Utah Mule Mutations Fletcher’s in Park City serves a Melon Moscow Mule. 562 Main St., Park City, 435649-1111. Manoli’s serves a Moscow Moulari, made with ouzo. 402 E. 900 South, SLC, 801-532-3760 Troll Hallen at Stein Eriksen Lodge ferments its own ginger beer for its Moscow Mule. 7700 Stein Way, Park City, 435-649-3700

PHOTO COURTESY OF THOMAS GARWOOD

the cocktail renaissance of the last few years. Now the copper mug shows up on lots of local bar menus. (And disappears from lots of bars—many places require a deposit on the mug when you order a Mule.) They’ve been so popular on the bar menu at Rovali’s Ristorante Italiano in Ogden (174 E. 2500 South, Ogden, 801-394-1070) that owner Alex Montanez has harnessed a whole team of specialty Mules. Besides the Moscow Mule, he’s concocted a Lavender Mule, an Irish Mule, an Italian Mule, a Berry Mule, a Long Island Mule and a Sicilian Mule, all variations of this classic recipe: Squeeze the juice from half a lime (about 1/2 ounce) into a copper cup; drop in the lime shell. Add ice cubes, then add 2 ounces vodka and fill the cup with ginger beer. If you must, substitute ginger ale for the ginger beer, but in that case, mix in a small amount of fresh, grated ginger to give it a little burn. You find copper mugs on Amazon.com and many other websites.

bar guide

21 & OVER BARS

Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Aerie Thanks to floor-to-ceiling windows,

diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EGO

Bar X This drinker’s bar is devoted to cock-

tails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 E

Beer Bar Food & Wine darling, Food Network regular and owner of award-winning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, this is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 E The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way American’s like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft

cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Campfire Lounge Well, don’t go expect-

ing a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 E

High West Distillery The bartenders at

Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks fea-

The Best-selling Cab in Utah Surprise: It's a luxury wine

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 E Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is Hall a real bar—that means there’s no Zion OF curtain and you don’t actually have to order Fame SLM food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E DINING

201 5 AWARD

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 E

Charles Krug Cabernet Sauvignon, Napa Valley, is and has been, the top-selling Cabernet Sauvignon in Utah, a stat that flies in the face of the state’s reputation as an unsophisticated market, oenologically speaking. It is unusual here to have a premium wine sold so well in virtually every single stateowned wine and liquor store. Of course, this all depends on the definition, if there is one, of “premium.” Wine is divided roughly into four categories: jug or mass-produced wine, value wine, industry average, premium and ultra-premium. Premium wines are priced about $13 to $19 and ultra-premium wines from $20 to the sky. Krug, owned by Peter Mondavi, is one of only three family-owned wineries left in Napa—its cab was one of the first luxury wines listed in the state of Utah. If you haven’t, check out the 2012 vintage from this 6th-generation, award winning, family-owned winery, holding its own among the mega brands. S A LT L A K E M A G A Z I N E . C O M MAR/APR 2016

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bar guide

21 & OVER BARS

turing High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space— a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 E

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodkapesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier

nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. E

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Spencer’s The cozy, wood-panelled bar

adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bart4ender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 E

New Kids in Town Kid Curry Vodka and Distillery 36

The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 E Undercurrent Bar Right behind and

sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Whiskey Street Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 E Zest Kitchen & Bar Besides the healthy

dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589

Despite the state’s notoriety as an imbiber’s desert, Utah’s history provides a lot of inspiration for bottlers. Meet Harvey Alexander Logan, known as Kid Curry. Sundance aside, Kid Curry was Butch Cassidy’s second in command—they called him the wildest of the Wild Bunch. That’s his sepia-toned mug on the bottles of a new small-batch vodka made by Rocky Mountain Distilling & Bottling in Colorado Springs and named after the Utah antiheroes who used to hide out at Robbers Roost in Southeastern Utah. Kid Curry is in some DABC stores. Distillery 36 is truly local, making rum in West Valley City. Utah was the 36th and final state to vote for the end of Prohibition—hence the name. The trio of owners—Creed Law, Jon Gregersen and Jensen Dobbs—plan to add more spirits to their portfolio. Right now you can buy their Brigham Rum directly from the distillery. Call for details and an appointment. 2374 S. Redwood Rd., West Valley City, UT, 801-898-2394.

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THE BEST OF LIFE AT ALTITUDE

VINTAGE PC:

CLOWN DAY

Little off the top

Taking a hammer to

PC HOUSING

CRUNCH

PC’s Artisan Barber

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

CONTENTS 134 HIGH PROFILE: We talk to Vail Resorts’ COO Bill Rock about the organization and his experience, so far, as a Parkite.

135 FIVE QUESTIONS: Ted McAleer, of Pando Labs, discusses the business of mentoring.

136 A&E Local favorites Lash Larue, The Kimball’s new African photography exhibit puts a lens on conservation efforts, the Park City Film Series and Spring Gruv

140 FACES A farmer by day and board member at night, a mountaineering dad and Park City’s resident historian

142 WHAT’S UP Affordable housing takes center stage on the heels of the Vail takeover and a housing crunch.

144 HIGH BIZ High and tight. An old school barbershop on Main Street is a stylish throwback.

145 OUTSIDE Where do you want to go today? Elevated Adventure company is here to help.

PHOTO COURTESY OF ERIC O’KEEFE

146 THE LOOK The owner of Mary Jane’s helps you transition from winter to spring in style.

148 ON THE TOWN Sundance’s An Artist at the Table

150 BACK IN THE DAY Clown Day revisited

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PARKCITYLIFE MAR/APR 2016

Parkites know that affordable housing is hard to find in Park City. But, in a mountain town dependent on the service sector, affordable housing is also a necessity. In this issue, we take a look at the housing issue and innovative programs designed to solve the problem, including one that utilizes sweat equity from buyers like Erin O’Keefe—her work boots and hammer are seen here.

PARK CITY LIVING at its most adventurous

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

Homesites from $425,000

Custom Homes from $1,450,000 800.771.6953

Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations Each office is independently owned and operated.

PARKCITYLIFE / Web

JOIN THE CLICK

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

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

THE BEST OF LIFE AT ALTITUDE

KING OF THE

MOUNTAIN Bill Rock

GOING DIGITAL:

Little off the top

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

Taking a hammer to

PC’s Artisan Barber

PC’S HOUSING

CRUNCH

WHAT’S THE STORY?

ON THE COVER: VAIL RESORTS‘ TOP MAN IN PC BILL ROCK PHOTO BY ADAM FINKLE

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

WE WANT TO KNOW Do you have thoughts on any of the stories in this issue? We’d love to hear your feedback. Email editor@parkcitylifemag.com to sound off.

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PARK CITY

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PARKCITYLIFE / Editor’s Letter THE BEST OF LIFE AT ALTITUDE

PRESIDENT/PUBLISHER

Margaret Mary Shuff

PARK CITY LIVING PROVIDING AFFORDABLE HOUSING is no small feat for a community with one of the highest median home prices in the nation. Yet, city and county leaders continue to make strides with the support of non-profits like Mountainlands Community Housing

Trust—their Mutual Self Help Program is making it possible for Erin O’Keefe to build her own home in Francis (see What’s Up, p.142). Ski industry leader Bill Rock, COO of Park City Resort, weighs in on the largest ski resort in the U.S. (p.134), and

EXECUTIVE EDITOR

Mary Brown Malouf EDITOR

Pando Lab’s Ted McAleer (p.135) shares trends in business incubators. Tony Gill checks out Elevated Adventures, a company specializing in customized adventures (p.145) and Billy’s Barbershop, where an antique barber chair, traditional lather machine, hot towels and a hot shave provide an experience unlike any other in Park City (p.144). Someone recently described living in Park City as “life on vacation.” While community stewards aren’t afraid to sneak in a powder day or bike ride, the work associated with keeping our recreation economy sliding, rolling and marching forward is often overlooked in the immediate and overwhelming gratification of world-class amenities. Working two or three jobs is the norm for many locals, who then log additional hours on weeknights and weekends to maintain their active lifestyles, not to mention keeping up with their mortgage payments or rent. To say that locals take pride in their community would be putting it lightly; the majority of the residents of this town work very hard to enjoy it.

Vanessa Conabee MANAGING EDITOR

Glen Warchol ASSOCIATE EDITOR

Tony Gill ASSOCIATE EDITOR

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Dan Nailen EDITORIAL INTERN

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Trina Baghoomian SALES & MARKETING EXECUTIVES

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TELL US WHAT YOU THINK We want to hear from you about people, events and activities in Park City and the Wasatch Back. Loop us in at editor@ParkCityLifeMag.com and visit us online at ParkCityLifeMag.com.

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EXPERIENCE DEER VISTA

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

Rod Bradshaw 435.731.0305

Brad Jensen 435.901.8333

rod.bradshaw@sothebysrealty.com summitsothebysrealty.com

brad@jensenandcompany.com jensenandcompany.com

©MMXV Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty ® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Each Office Is Independently Owned Opportunity Company. And Operated.

PARKCITYLIFE / High Profile

MOUNTAIN MAN

Bill Rock was raised in a small town in upstate New York; he didn’t ski until he began to ride a bus to a nearby resort after school in fifth grade. With 66 kids in his graduating class and a father who served as school superintendent, it was a comfortable small-town life. Rock learned to handle challenges with a sense of humor and straight talk. Those skills have taken Rock to the top ranks of the ski industry where he is now senior vice president and chief operating officer for Park City Mountain Resort and Canyons Resort, the largest ski resort in the nation. Responsible for all mountain and village operations, Rock and his team implemented a $50 million capital program that combined the two resorts for the 2015-16 ski season to create the largest ski resort in the United States. After graduating from Clemson University on a ROTC scholarship, Rock served as a lieutenant and platoon leader and jumpmaster in the Army. Rock says this experience formed his leadership foundation, spanning posts in the mountain resort industry all over the country from Colorado to West Virginia. After joining Vail Resorts in 2010, Rock was instrumental in integrating Northstar California Resort into the Vail family, including oversight of a $30 million capital program. “I was hired to run Northstar right after Vail purchased it, and led the integration into the company,” Rock said of the Truckee-based resort. “Having been successful at Northstar culminated in the position in Park City. After 20 years in the ski business, I can say it really is an incredible career, and proof that if you love what you do you’ll never work a day in your life.” Rock has served on the boards of the North Lake Tahoe Resort Association, Tahoe Forest Hospital

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Foundation, Tahoe Fund, California Ski Areas Association and Snowshoe Foundation. Rock also serves on the boards of the National Ski Areas Association, the Park City Community Foundation, Utah Sports Commission and the executive committee of Ski Utah. “Park City has been great for the whole family,” said Rock, adding that he and his wife Jennifer felt welcomed from the moment they arrived. When 11-year-old twins Tyler and Paige aren’t busy ski racing, Tyler plays baseball and Paige hip-hop dances. Favorite family activities include riding bikes to Kimball Junction for lunch and ice cream and events on Main Street. “We’ve been here just over a year and we’re pretty close to 100 percent participation in Park City activities,” Rock jokes. An alumnus of a professional bull-riding school in Colorado, Rock quipped that he was more of a “bull getter on-er” than a bull rider. After a recent announcement that Vail Resorts will invest $30 million in employee housing across its mountain communities, Rock says the support will be incremental beyond the firm’s required commitments. Although Vail Resorts has not yet provided details about the projects or a precise timeline, the news comes at a time when leaders in Park City and Summit County have made the issue of affordable housing a top priority. (See Page 142) Rock is looking forward to seeing Park City Mountain Resort and Canyons operate as the largest ski resort in the country. “We worked all summer and fall to make this a seamless experience, and essentially merged two teams into one highly effective team,” he says. “To create one new culture and one new resort experience is the opportunity of a lifetime in a ski career.”

PHOTO: ADAM FINKLE

BILL ROCK LEADS THE LARGEST SKI RESORT IN THE NATION. / BY VANESSA CONABEE

PARKCITYLIFE / High 5 1 HOW HAS THE MENTORING MOVEMENT EVOLVED IN THE LAST TEN YEARS?

TM: Since 2006, we’ve seen a number of facilities and programs associated with universities providing mentoring to entrepreneurs, including the Lassonde Institute at University of Utah, StartupOgden and the Utah Valley and Dixie Universities’ business resource centers. The private and nonprofit sectors are also embracing incubation and mentor-based acceleration, with facilities in downtown Salt Lake City, including Sustainable Startups and Church and State. 2 WHAT IS UNIQUE ABOUT PANDOLABS?

TM: We distinguish ourselves by providing the most comprehensive mentor network in Utah and assisting entrepreneurs with access to the right types of capital, in the right quantities, at the right times from the right partners. More than 33 percent of our 120 mentors are women, and we hope to increase that number moving forward. 3 IN PANDOLABS FIRST YEAR, YOU PARTNERED WITH BOOMSTARTUP TO FUND A 15-WEEK PROGRAM FOR FIVE COMPANIES RECEIVING SEED FUNDING. CAN YOU TELL US ABOUT ANY OF THESE PROJECTS?

TM: A PandoLabs tenant we are bullish on is ChannelSignal, which provides product review analytics to product and brand managers so their marketing teams can monitor consumer online experiences. ChannelSignal’s happy clients include Backcountry, Camelbak, Keen, Patagonia and Smartwool.

PHOTO ADAM FINKLE

4 WHAT’S IN PARK CITY’S FUTURE?

TM: Park City has always been committed to the travel and tourism industry, but long-term economic vitality depends on a greater diversity of companies that provide wages to support middle-class lifestyles. We believe technology-based enterprises can thrive in Park City due to the strong talent that has moved here. In the past 18 months, we’ve seen several companies move their headquarters to Park City, including AvaTech and 3DSim, two technologybased businesses that originated at MIT and University of Louisville.

YOUR MENTOR AWAITS Ted McAleer’s PandoLabs is humming. by Vanessa Conabee

TED MCALEER, managing director of Park City’s PandoLabs, brings 25 years of experience in technology innovation and business development to the co-working facility and business accelerator. As the executive director of Utah Science Technology and Research Initiative, McAleer leads the state of Utah’s technology-based economic development initiative—most people know it simply as USTAR—that commercializes the innovations coming out of state universities. McAleer finds time to serve on Park City boards, including the Angel Network and the Swaner EcoCenter.

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WHIP IT GOOD

LASH LARUE BRINGS CRACKING GROOVES TO PARK CITY / BY TONY GILL

INDIANA JONES is the most famous bullwhipsman, but before Indy’s whip-cracking prowess was Lash LaRue. LaRue was a fixture in Western films in the 1940s and 50s, and he’s the inspiration for the Park City band bearing the same moniker. “My wife Karri (Dell Hays) has some roots in New Orleans, and she used to go see Lash LaRue in black-and-white movie theaters because they were air-conditioned,” says Lash LaRue vocalist and guitarist Jack Walzer. “She always had in her mind that it would be a good band name, and it exemplifies the kind of music we play.” The band has garnered a reputation as Park City’s can’t-miss act for their brew of Americana and country blues. “Other than writing our own music we like to find songs that are pretty far from the type people typically hear. We go to New Orleans for Jazz Fest and we try to see a lot of local bands. There’s great music everywhere and we get a unique edge to us from that angle,” Walzer says. All of Lash LaRue’s musicians—Walzer, Dell Hays, Cole Hobbs, Elaine BernsMinihan and Mark Viar— were veterans of the Park City music scene before forming the band, and many had played together with different groups over the years. “We certainly enjoy playing with each other. It’s been really fun, and low drama, which a lot of musicians know isn’t always the case,” Walzer says. Walzer says Lash LaRue benefits from PC’s unique character that offers so many opportunities to play for enthusiastic audiences. “We all take advantage of the mountain lifestyle, and it’s great living in town and being

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able to play music in a 10-mile radius all the time,” he says. “We’ve got a great appreciation for Park City, and we’ve always benefitted from having great crowds.” You can catch Lash LaRue on many stages in town through Mountain Town Music Festivals and other special events. Keep up with Lash LaRue on Facebook to see their upcoming gigs or book them for a show yourself. lashlarueband. com, facebook.com/lashlaruemusic, 435-640-4850

Lash LaRue

2015 Spring Gruv

The Gruv is Back NEW NAME, BUT THE SONG REMAINS THE SAME Fans of the vibe at the Resort Formerly Known as Canyons were a bit worried the character of the joint would change when the new Quicksilver Gondola ostensibly made Canyons an extension of Park City Mountain Resort, but they needn’t have fretted. Canyons Village has maintained a feeling all its own, and the famed Spring Gruv continues its beloved tradition this year. Back is the stacked lineup of free concerts on the stage at Canyons Village base area. Whether you waddle over in ski boots from the bottom of Doc’s or head up the Cabriolet after work, Spring Gruv is a great opportunity to catch acts including John Brown’s Body on March 19 and Michael Franti & Spearhead on March 26. And if you’re feeling like tempting fate, the annual pond skimming competition returns to the slopes just outside Red Pine Lodge on March 19. Canyon Village, 4000 Canyons Resort Drive, 435-649-5400, springgruv.com.

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ILLUMINATING AFRICA

BEVERLY JOUBERT’S PHOTOGRAPHY COMES TO THE KIMBALL ART CENTER / TONY GILL

WHEN BEVERLY JOUBERT looks through the viewfinder on her camera, she sees more than the animal on the other side. Joubert, an award-winning photographer, filmmaker and author who has spent the past 25 years working in and exploring Africa, captures a delicate world on the edge of collapse. Her photography has featured prominently in National Geographic magazine, and its subject matter has provided fodder for the conservation work Joubert has undertaken alongside her husband Dereck.

Photo by Beverly Joubert

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The Kimball Art Center is hosting a collection of Joubert’s photography, Illuminations of Africa’s Wildlife: Its Beauty, Its Struggle to Survive. The exhibition, which runs this spring through April 24th, illuminates the experiences and scenes of Joubert’s time in Africa while working with the continent’s magnificent and often dangerous wildlife. Joubert’s photography channels the paradoxically fragile situations facing some of the earth’s most powerful and fearsome animals. The stunning imagery is combined with the Jouberts’ reflections on the crisis and fight for survival facing Africa’s big cats, rhinoceros and elephants while emphasizing the consequences of inaction. The National Geographic Explorers-in-Residence–which must be the absolute dream job description for scores of photographers–helped to establish the Big Cats Initiative, an emergency action fund to establish funding and find tangible solutions to stem the decline of big cats before it’s too late. Come see the incredible photography, learn more about African wildlife and get involved in the fight yourself. The Kimball Art Center is free to the public, 7 days a week. 10: a.m.-5 p.m. Monday-Friday and 12 p.m.-5 p.m. Saturday and Sunday. 1401 Kearns Blvd., 435-649-8882, kimbalPhoto by Beverly Joubert lartcenter.org

Photo by Beverly Joubert

Warlords of Ivory

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It’s our new frequency.

Movies that Matter PARK CITY FILM SERIES HIGHLIGHTS GLOBAL CONSERVATION THIS SPRING The platinum glare of Sundance and hipster-chic shine of Slamdance have faded into the rearview for this year, but there’s still plenty of incredible independent cinema to check out in Park City this spring. Park City Film Series keeps the reels running for audiences while featuring a pair of films focused on the importance of conservation. If the Kimball’s Illuminations of Africa’s Wildlife has you feeling philanthropic and wanting to make a difference, be sure to check out Warlords of Ivory on May 10. The documentary screening is a fundraiser for Tusk, an NGO dedicated to ending the illegal ivory trade and features a Q&A with director John Hemingway. For a wildlife film with a more local tilt, go see The Messenger on April 14, a Reel Community Series screening presented by the Swaner Preserve and EcoCenter about preservation of imperiled songbirds. Admission for The Messenger is free. Jim Santy Auditorium, 1255 Park Ave., parkcityfilmseries.com

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PARKCITYLIFE MAR/APR 2016

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PARKCITYLIFE / Faces

MAHALA RUDDELL BLAST TO THE PAST / BY TONY GILL

Mahala Rudell likes to work with old stuff all day. “Some people get bogged down in the names and dates, but to me, history is stories. It’s one giant soap opera, and I’m fascinated by the hows and whys of things that happen,” she says. Rudell is the research coordinator at the Park City Museum. After receiving her bachelor’s and master’s in history, Ruddell wanted to do something practical with her degrees. She had visited Park City for years, so the opportunity at the museum was a perfect fit. Visitors are interested in Park City’s mining past, especially what it was like to be a hard-rock miner. “People ask if there are open mines they can tour, which speaks to their fascination about the miners who worked underground for eight to twelve hours a day in a dripping, cold, dangerous place,” Ruddell says. Some visitors to the museum have grandfathers and great uncles who lived in Park City and worked in the mines, and they ask Ruddell if the museum has any records of their ancestors. Record-keeping during Park City’s mining boom was spotty at best, but the University of Utah has been digitizing Park Record archives—they can be read at the Marriott Library. “You find some amazing things in there because newspapers were so gossipy in the 19th and 20th century,” Ruddell explains. “They’d say things like ‘so and so went to so and so’s house for dinner, but so and so wasn’t invited.’ It’s an incredible way to learn about the community.” The Park City Museum features constantly changing exhibits digging deeply into Park City’s history. 528 Main St., 435-649-7457, parkcityhistory.org

ANDREW MCLEAN THE REAL STRAIGHT CHUTER / BY TONY GILL

“I just got back from Antarctica. We did a few days of skiing on the tip of South America and sailed across the Drake Passage,” Andrew McLean said without a hint of bravado in his voice. If McLean seemed unimpressed by his recent exploits, it’s because he’s one of the most accomplished ski mountaineers on the planet. He’s skied all over the world, and he literally wrote the book on backcountry skiing in the Wasatch—The Chuting Gallery—the essential reference for any skier aspiring to venture beyond the ropes in Salt Lake City. McLean was a ski racer growing up, but he caught the backcountry ski bug while working for Black Diamond Equipment. “I saw what was happening in Europe where people were combining skiing skills and climbing skills. When you take those mountaineering skills into amazing terrain, you can really ski anything you want.” McLean’s adventures may have taken him all over the world, but he’s chosen to make Park City’s Summit Park neighborhood his home. “The Wasatch is really hard to beat,” he says. “The access to mountains is incredible. It’s easy to get out if you have a full-time desk job, and it’s a great hub for travel.” McLean doesn’t spend all his time skiing high-consequence lines, however. You can find him humiliating mere mortals by riding his unicycle up mountains during the Tour de Suds mountain bike race or geocaching with his kids and wife on the Park City trails. Follow McLean’s adventures on his website: http://straightchuter.com/

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PARKCITYLIFE / Faces

KRISTI CUMMING

PARK CITY’S RENAISSANCE WOMAN / BY TONY GILL

Ski racing brought Kristi Cumming to Park City, but it’s the community that’s keeping her here. “Park City is certainly changing dramatically, but it’ll always be a great place to live and raise a family,” she says. Cumming grew up in in Central California and moved to Utah in 1982 after being recruited to attend the newly formed Rowmark Ski Academy. She spent years as a fourevent World Cup racer with the U.S. Ski Team before retiring in 1994. Cumming coached women’s ski camps at Park City for three years, but these days skiing is primarily a source of recreation she shares with her husband and three children. Cumming is on the board of directors at the Park City Day School, where she was instrumental in founding the school when it was created by merging the Colby School and Park City Academy. “It came down to living in the community and wanting my kids to be educated here,” Cumming says. “There is a great public school system here, but it’s really important to have great independent choices as well.” Cumming’s plate is full these days; she also owns Copper Moose Farm on Old Ranch Road. “When we purchased the property we saw it as an opportunity to do something other than build a bunch of houses. We wanted to build something that would serve the community and deliver locally grown produce.” You can purchase Copper Moose Farm produce at their farm stand, through their Community Supported Agriculture vegetable shares and in local restaurants including Bistro 412 and Deer Valley SnowPark Restaurant. Copper Moose Farm, Old Ranch Road, Park City. coppermoosefarm.com PARKCITYLIFE MAR/APR 2016

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PARKCITYLIFE / What’s Up

Erin O’Keefe stands in the door way of a home she is building herself as par t of a Park City affordable housing initiative.

Priced out of house and home

AFFORDABLE-HOUSING SHORTAGE DRIVES AWAY EVEN YOUNG PROFESSIONALS. When Erin O’Keefe came back from college to work in her hometown, she couldn’t find anywhere to live. “Houses in Park City are so expensive, nobody young can afford them anymore,” O’Keefe says. “And it’s impossible to find any place to rent because owners make more money with nightly rentals—so they don’t want to sign long-term leases.” The community’s population of young professionals is in decline, agrees Rhoda Stauffer, affordable housing specialist for Park City. “The only way we can take a bite out of this problem is to build density, but many of the young professionals we want aren’t interested in buying condos. A lot of them have young families and want to live in their own homes, so they are having to look at areas outside Park City, then commute to work.” It’s only the newest wrinkle in an on-going

“Before we started building I didn’t know anything about construction.” –Erin O’Keefe 142

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housing shortage for resort and service wage earners in Summit and Wasatch counties. With both traffic and affordable housing top concerns in Park City, Mayor Jack Thomas and the city council have committed $40 million to affordable housing through 2020 and created a commission to address housing issues, including affordable-housing requirements for developers. “The city—through the Blue Ribbon Housing Commission—is taking a comprehensive look at the current code, zoning and the Housing Resolution to see what more can be done to mitigate the impacts of development on affordable housing needs,” Stauffer explains. More than 300 of the 497 affordable units available are federally subsidized and managed by Mountainlands Community Housing Trust, a non-profit that assists workers in finding housing within their means. In addition to providing temporary housing through the ever popular “Roommate Round-up” each November, Mountainlands oversees programs including affordable resales and Mutual Self Help, allowing

PHOTOS COURTESY OF ERIN O’KEEFE

By Vanessa Connabee

PARKCITYLIFE / What’s Up

participants to provide their own “sweat equity” to make homes more affordable. O’Keefe joined a Mutual Self Help program in Francis’s River Bluffs subdivision. She and four other families have been working 30 hours each week for the past six months to build their homes, purchased with low-interest USDA Rural Development loans. O’Keefe and the other participants—four women and one couple—have completed nearly every part of construction except for electrical and plumbing, which is sub-contracted. “Before we started building I didn’t know anything about construction,” O’Keefe says. “The first thing we did was build sawhorses, and I learned how to use a saw and a nail gun and just kept going from there. Some days I came home from construction and was too tired to cook dinner and just wanted to go to bed. But it was a contented kind of tired, because you become so passionate about the project and it’s so much fun to see the progress. It’s really rewarding to work that hard to achieve a common goal.” In addition to three bedrooms and two bathrooms, O’Keefe’s 1,500 square foot home has 500 feet of unfinished space on the second floor. “I haven’t decided what I want the unfinished space to be, but I’ve basically learned how to do everything so I’ll be able to finish it myself,” O’Keefe said. O’Keefe counts herself as incredibly fortunate— others seeking affordable housing face up to a two-year wait. “We get resales occasionally; but the nicer units are usually gone in 24 hours,” explained Mountainlands Executive Director Scott Loomis.

“What we really need are apartments, because there just isn’t anywhere for these short-term seasonal workers to stay. People are charging $4,400 a month for a two-bedroom condo and as much as $600 a month just for a bedroom. As prices go up, the problem gets worse, and wages just can’t keep up with it.” “Affordable housing affects communities across the nation,” said Loomis, who has worked for the past 15 years with families and individuals, including international-student workers, to find affordable housing. “But Park City is unique in that the median home prices are so high. You can have individuals making $50,000 to $75,000 a year who want to live in the area unable to find affordable housing. Property owners can make more money with nightly rentals.” Local businesses, from ski resorts to the IHC Hospital, continue to lose staff for lack of affordable housing. “Some of the people who really can’t find housing are making almost $125,000 annually,” Stauffer says. “The city is looking at creative ways of sharing equity and continued partnership with nonprofits in affordable housing so we can help keep PC PC. On the housing front, we are likely to end up in lots of partnerships to get to this goal by 2020.” One such partner will likely be Vail Resorts, which recently announced it would dedicate $30 million to employee housing projects across the firm’s resorts. “People my age are working hard and have something to contribute to society,” O’Keefe says. “They want to be part of the communities we live in without going into debt.”

Park City’s Affordable Housing Blue Ribbon Commission will provide community input on housing issues and recommend changes to city policies. The city also has engaged Economic & Planning Systems to provide recommendations on future policies. Commission members are Nicole Butolph. Tom Horton, Ron Hunt, Meg Ryan, Mark Sletten, Mike Stewart and Glenn Wright. For more information go to ParkCity.org, or call Rhoda Stauffer, affordable housing specialist at 435615-5152 rhoda. stauffer@ parkcity.org.

ABOVE: Erin O’Kefe and her dog RIGHT: O’keefe poses with her friends Alexis and Kate as her home’s construction continues.

PARKCITYLIFE MAR/APR 2016

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PARKCITYLIFE / High Biz

KINDEST CUT

BILLY’S IS A MAIN STREET CLASSIC

/ BY TONY GILL

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Billy Cregger’s straight razor and comb make the man. He is with client Marc Bilani.

the idea to blow out the back of the store and put in the barbershop. “I knew Casey and her husband Corey from back home, and it was so gracious of her to make that offer after I finished barber school,” Cregger says. “We separated the two business with a glass wall so they’re each individual, but they share an atmosphere.” You can go a lot of places to get a haircut, but Cregger prides himself on providing an experience that goes beyond how you simply look at the end of day. “We don’t answer the phone while we’re cutting hair. We don’t want to ruin the experience or take away the time of people who are in the chair.” That’s why Cregger recommends texting his business phone to get a quick response when making an appointment. Billy’s Barbershop is open from 9 a.m. to 7 p.m., seven days a week. 509 Main Street, 435-901-2475, www.billysbarbershop.com

PHOTO: ADAM FINKLE

THERE’S NOTHING QUITE LIKE a hot shave. I’m all for new stuff, innovation and whatnot, but there are certain things that just can’t be bettered. You’ll only catch me using a plastic disposable razor when the airlines lose my bag, and don’t you dare try to hand me one of those electric monstrosities. Sometimes folks just got it right the first time around. Thankfully people abide in this land who continue the old ways, and Park City has one of these artists in Billy Cregger. Cregger is the owner of Billy’s Barbershop, PC’s only traditional barbershop, which offers hot shaves and haircuts for boys and men. Inside you’ll find all the classic trappings— antique leather barber chairs, hot towels, an old-school lather machine, straight razors, clippers and combs. Cregger, a Southern California native, moved to Utah in 2009. “I grew up snowboarding, but more than anything I wanted the lifestyle change and to get away from the grind,” he explains. Cregger found what he was looking for—he lives in Old Town, walks to the shop on Main Street and catches a few turns in the morning when it snows—but that doesn’t mean things are slow. Billy’s Barbershop recently expanded to include a second chair and a second barber, Jorge. “We were getting so many appointments that it was hard to handle the walk-ins. Most of our appointments are with locals, so it’s great to be able to serve more of the tourists as well,” says Cregger. Whether you’re from Park City or Kansas City, Billy’s can set you up for a night on the town with a haircut, a hot shave, pomades, shampoos and a whole line of men’s accessories, including cufflinks and ties. And if your threads don’t match your sartorial spendor, you can pick up new clothes at Prospect, a contemporary clothing store that shares the building. It was Prospect’s owner, Casey Crawford, who had

PARKCITYLIFE / Outside

LIFE ACCELERATED

PHOTO COURTESY ELEVATED ADVENTURE

EXOTIC ADVENTURES ARE MINUTES AWAY. / TONY GILL

“WE’RE YOUR adventure concierge,” says Alex Stoy, founder and Chief Adventure Officer of Elevated Adventure Company. In case you hadn’t noticed, adventure is the theme of any conversation with Stoy. For his birthday every March, he heads down to the Utah desert for a little R&R in the form of climbing, mountain biking, canyoneering and hiking. Some of Stoy’s comrades work around busy schedules with quick strike trips south for a day of canyoneering, then flying back that evening. When Stoy met a family that had been coming to Utah for 19 years but had never seen the state’s famed red rocks, he thought of his friends’ rapid-deployment experiences and started Elevated Adventure Company to air-lift clients into adventure. Elevated Adventure specializes in fully customized desert trips departing from Salt Lake Airport and Heber Municipal Airport in private aircraft. For a lot of people time, not money, is their most precious commodity. For them, Elevated Adventure can deliver a unique, incredible experience in the time available, whether it’s 12 hours or a whole week. “All people have to do is show up and we make everything happen,” Stoy explains. “Every trip is tailored to the guests and what they’re interested in. And for a lot of people who haven’t seen all of Utah’s landscapes, even the flight down there, starting over the Wasatch, is really inspiring.” Trips range from a few hours of canyoneering in Little Wild Horse Canyon to a day of mountain biking in Moab to multiple days of stand-up paddle boarding on the Dirty Devil River and everything in between. Whatever adventure you

end up choosing, Chief Creative Officer/Yogini/Chef Tina Nardi is there to ensure your trip is memorable. And tasty. “We create an experience around food that allows people to connect with ourselves, our friends and the earth. Oftentimes, even in these incredible landscapes, it’s the food and sitting down with friends and family that people remember most,” Nardi explains. Nardi views the cuisine as an opportunity to give people a more complete and authentic Utah experience. “We partner with Heber Valley Artisan Cheese,

“All people have to do is show up and we make everything happen,” -Alex Stoy Red Bicycle Breadworks and other local suppliers that show the food of Summit and Wasatch Counties that are such an integral part of the community.” The sky is the limit when it comes to planning a trip with Elevated Adventure. They partner with a small charter company that has a number of aircraft, including a Cessna 206 and a turbo-prop Pilatus PC-12, that can make the trip to various desert locales in just over an hour. “You don’t spend half a day getting there,” Stoy explains. “And when you get there we can have the planes land 15 feet from your tent.” Combine that convenience with the expertise and hospitality Stoy and Nardi bring to the Utah outdoors and you’re in for a memorable experience. “Every one of our trips has a knock-your-socks off vibe. For a lot of people a trip with us can really change their lives.” Pricing is unique to your custom trip. 802-779-2464, elevatedadventurecompany.com PARKCITYLIFE MAR/APR 2016

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PARKCITYLIFE / The Look

TRANSITION MISSION BREAK OUT OF YOUR COCCOON / BY VANESSA CONABEE

IT’S THAT TIME of year again; the sight of your closet bulging with sweaters, corduroy, down and polypropylene undies inspires drastic measures like chopping off half your hair, hitting a tanning parlor, learning to samba or doing anything that tricks you into believing you haven’t spent the past six months in snow. Lucky for us, seasoned fashion insiders like Mary Jane’s owner Lori Harris have us covered (literally) in layering pieces that hold their own in even the most fickle weather. “Typically what I’m looking for are pieces you can wear together for variation—even locally, the difference between a 40-degree temperature in Park City and

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60 degrees in Salt Lake City can be quite a difference,” Harris says. Go-to items Harris has on hand include long-sleeve crew necks, cropped tanks and soft flannels—all items that can be paired with jeans and taken off as the weather warms. “A longsleeved flannel with a vest and a puffy jacket over jeans is a classic Park City look,” Harris says. “Paired with the right pair of rain boots, you’re equipped for sleet or snow.” Hunter offers a fleece liner that can be removed in warmer weather, and Sam Edelman’s on-trend duck boots come in a variety of fabrics and patterns, from leopard to bouclé to plaid. “The duck boots are a really great option for slush season, from short booties to tall,” Harris advises. The moto jacket remains popular, Harris says, but in lighter colors and materials such as linen. The softer, lighter rule applies to accessories as well. “People tend to wear chunkier jewelry in winter and switch to something more delicate in the spring,” Harris says. Look for a new line of jumpsuits, dresses and shorts in fabulous African prints from a line called The Odells. “The prints and style are really unique and interesting, not something everyone else carries,” Harris explained. A little bit of fashion magic, in the form of a slim new necklace or breezy print, might be just the Rx needed to get us through until summer. For more inspiration, visit Mary Jane’s, 613 Main St., 435-645-7463, maryjanesshoes.com.

PARKCITYLIFE / On the Town

AN ARTIST AT THE TABLE / BY SARAH LEGG DeJoria Center, Kamas, January 21, Photos by Natalie Simpson

1. Stefani Kimche, Beth Bradford and Nicole MacLaren 2. Scott Seydel and Dereck Joubert 3. Anna Rose Holmer, Andrew Ahn, Lauren Greenfield and Nia DaCosta 4. Chelsea Handler 5. Diana Shpritz and Julie Fisher Cummings 6. Billy Luther and Gingger Shankar 7. Jon Hamm 8. Travis Detweiler and Eaven Horter

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Aspen Crest Manor—Luxury Mountain Retreat

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

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PARKCITYLIFE / Back in the Day

MONKEY BUSINESS

WHILE MOST PEOPLE in the rest of the country spend April Fool’s Day on one end or the other of a prank, Parkites enjoy a revered tradition of dressing up and making fools of themselves on the ski slopes. The origin of “Clown Day,” which a Lodestar Magazine article places somewhere in the mid-70s, was an idea of Terry “Tutu” Jannott, manager of the Sirloin Saloon at the top of Main Street. Fifty friends met at the Sirloin Saloon in rented clown suits for donuts and Bloody Marys. Then they promenaded down the middle of the street, dodging traffic until they reached the gas-powered trolley at the bottom that transported them to Park City Mountain Resort. Resort rules didn’t specifically prohibit costumes, so the clown brigade gained access to the lift and proceeded to ski down Claimjumper en masse, finishing the day at the lost watering holes The Rusty Nail and Silver King Club (near the present day Shadow Ridge Condominiums). The next year, Clown Day turned into a fundraiser for the Park City Ski Team. Tickets were $12 and included a Bloody Mary, lift ticket, lunch at Summit House and rented clown costume. By this time, Tutu Jannott was managing The Robbers Roost restaurant. According to Lodestar, three employees of Robber’s Roost, including Tim “Razor” Sharp, debuted

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the infamous gorilla suits—with the three apes on a single pair of customized skis. The finished product was christened the Ringling Bros. GS (Gorilla Skis) 358s, fashioned from spliced skis equipped with three sets of rental bindings. Skiing in trio proved problematic, but the group managed a few turns, despite poor visibility when the gorilla masks buckled beneath their goggles. Fame and momentum grew and Clown Day became official, with ski clubs from neighboring states coming to Park City specifically for the event. Clown fever swept through the community each April, with an estimated 45 percent of high school students reporting bouts of “Clown Flu.” According to Mahala Ruddell, research coordinator for the Park City Museum, the resort killed the event in the mid-80s, incorporating a “clown clause” prohibiting pass holders from wearing costumes on the first day of April. The tradition resurged in 2008, but never regained its full zaniness. Although TuTu Jannott passed away a few years ago, his spirit lives on in the smattering of clowns still visible on April 1, not to mention the wildly popular Spring Gruv, an annual end of season celebration featuring music, crazy costumes and pond-skimming each spring.

PHOTO: PARK CITY MUSEUM

CLOWNS IN THE SNOW—IT MUST BE SPRING! / BY VANESSA CONABEE

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Caring for the caregiver There’s no easy button when you’re caring for someone else. BY JOHN SHUFF

I'll do just about anything to not talk about my

health, but sometimes you have to acknowledge the obstacles—and set your mind to getting over them. It’s been a rough couple of summers for me as I face new challenges related to my longtime battle with multiple sclerosis (MS). A few years ago, I had my first “episode” (that’s what we call those sudden and unpredictable periods when the disease kicks in with a vengeance) in 19 years. After a few days at Boca Raton Regional Hospital, I have to say the support of the hospital’s personnel was just what the doctor ordered. It is that support, and the care I receive from my own family, that I am thinking about as I write this and look ahead to what I hope will be a better year. Looking back now, the stay at Boca Regional was pretty much a walk in the park compared to the last two summers, when the MS yielded further complications resulting in long months of bed rest, weeks of uncertainty, frustration, boredom—and way too much daytime TV. Recounting personal health crises can be tedious for the average reader; after all, not many people have MS, and not many have had to negotiate the slow decline I have experienced. But that’s not the case with caregivers. Everyone can be a caregiver, and most of us will be cast in that role before it’s all over. Chronic illness is tough on everyone, but the real comfort and strength we need to survive each day must come from our spouses, partners, friends—the people who are ministering to our daily needs. They are the ones who help us do the things we would normally do for ourselves. Illness is not normal. Illness can rob you of your independence and your strength and your ability to take care of yourself. Illness

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demands that we swallow our pride and accept the care and help we need from others, whether it be bathing, getting dressed, or any number of personal needs. Over the years, I’ve listened to a lot of talks, tapes and sermons on suffering. I’ve read the books and talked to priests. Most messages are generic, with empty panaceas, devolving into wellmeaning suggestions on how to cope. But no one addresses the angst and strain on the caregiver who deals with the sick or disabled. There are moments I feel trapped by my disease. I feel lonely, marginalized, like I’m no longer in the hunt. That is how it is now, that is my reality. But I have to focus on that other world beyond mine, the one where my caregiver lives, the one inhabited by my family and my friends. I have to understand the emotions and concerns of my caregiver, my wife Margaret Mary, the one whose world was turned upside down decades ago when I called from the Mayo Clinic to tell her I had just been diagnosed with MS. From that day in June 1975, it has had a profound effect on her life. I know how much my illness has limited my wife’s life. I don’t feel guilt, and I don’t look back on what could have been. I mostly agonize for a woman who never signed on for this, who has been rocked by a rabbit punch that transformed our lives forever. For those who suffer from an illness, ask God this year for the comfort and strength to cope each day. Every day, I ask Him to constantly remind me to be sensitive to Margaret Mary’s emotions, to be optimistic, to be cheerful. To make her life easier. It’s the least I can do. It’s how I want to tackle the new year and make it a better one than the last.

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