Salt Lake Magazine March April 2017 by Salt Lake Magazine

The Magazine for Utah

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The Dining Awards

UTAHâ&#x20AC;&#x2122;S

BEST

he 2017 Readersâ&#x20AC;&#x2122; C t f o s r hoic inne e W +

April 2017

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2018, coming this spring.

At Audi, we’re combining the love and familiarity you have for your car with cutting edge technology and edge-of-your-seat performance. Starting with the redesigned and reimagined 2018 Audi Q5 this spring, we’re redefining how cars and SUVs look—and perform—with you in mind. Learn more about the all new 2018 Audi Q5 with a visit to our dealership—you’ll see just how good 2018 is going to be.

Audi Lehi

a Ken Garﬀ dealership

Utah’s s newest Audi dealership. 3455 North Digital Drive, Lehi Just south of Adobe. 801.438.8495 AudiLehi.com

ÂŠ2017 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times. Optional equipment shown is extra.

It has a long, distinguished history of making history. That history, of course, is an insatiable desire to outdo ourselves. Which is why with every model comes a new challenge. This example of one-upmanship is the 911 Turbo. Specifically, a remarkable new engine that increases displacement to 3.8 liters. Giving the driver greater torque, not to mention more immediate usable power. And it does so while using less fuel. Then there's the 500 unyielding horsepower, top track speed of 194 mph and split-second shifting with the optional Porsche Doppelkupplung (PDK). In other words, our legendary status is still very much intact. Porsche. There is no substitute.

The new 911 Turbo Discover how efficiency demands performance.

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. (801)852-5400 www.ken-garff.porschedealer.com

SPECTACULAR WOLF CREEK RANCH ESTATE 1943 & 1555 N Wolf Creek, Estates 11 & 12, Woodland 8 BD | 11 BA | 17,861 SF | $24,995,000 The Lange Group 435.649.0070

EXPANSIVE SKI VIEWS IN PROMONTORY 2624 E Cliff Rose Court, Park City 5 BD | 5 BA | 6,441 SF | $2,795,000 Beth McMahon 435.731.0074

WOLF CREEK ESTATE WITH MAJESTIC VIEWS 9156 E Forest Creek, Estate 24, Woodland 5 BD | 7 BA | 8,800 SF | $6,500,000 The Lange Group 435.649.0070

BEAUTIFUL WOLF CREEK RANCH ESTATE 8518 Forest Creek Road, Estate 25, Woodland 5 BD | 7 BA | 6,000 SF | $5650,000 The Lange Group 435.649.0070

CONTEMPORARY STYLE & PANORAMIC VIEWS 2580 Columbine Court, Park City 6 BD | 7 BA | 5,783 SF | $2,400,000 Nancy Tallman 435.901.0659

SKI-IN/SKI-OUT LUXURY DEER VALLEY CONDO 8880 Empire Club Drive, Park City 3 BD | 4 BA | 1,812 SF | $2,095,000 Mary Ciminelli 801.550.7563

UNIQUE GREEN HOME IN PROMONTORY 8931 Hidden Hill Loop, Park City 5 BD | 5 BA | 5,172 SF | $1,992,000 Beth McMahon 435.731.0074

SPECTACULAR CONTEMPORARY HOME 1855 E. Forest Bend Drive, Cottonwood Heights 4 BD | 6 BA | 7,555 SF | $1,350,000 Jeff Sidwell & Chris Sidwell 801.550.1510

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

PARK MEADOWS ESTATE ON OVER 2.5 ACRES 2300 Lucky John Drive, Park City 9 BD | 17 BA | 14,718 SF | $7,995,000 Marcie Davis 435.602.9577

OLD RANCH ROAD SANCTUARY WITH GUEST HOME 4275 Quarry Mountain Road, Park City — 6 BD | 7 BA | 7,377 SF | $5,848,000 Visit www.oldranchroadsanctuary.com to learn more. Hank Mastain 435.513.0696

MOUNTAIN MODERN MASTERPIECE 8101 N Sunrise Loop, Park City 5 BD | 6 BA | 6,274 SF | $3,760,000 Michael Swan 435.659.1433

LUXURY RESIDENCE IN THE HEART OF MAIN ST 545 Main Street, #E, Park City 5 BD | 6 BA | 2,905 SF | $3,000,000 (Furnished) Marcie Davis 435.602.9577

STUNNING MODERN GOLF VILLA 6390 Golden Bear, Park City 4 BD | 4 BA | 2,760 SF | $1,740,000 (Furnished) Michael Swan 435.659.1433

OWN A PIECE OF HISTORY IN SALT LAKE CITY 1354 Stratford Avenue, Salt Lake City 6 BD | 4 BA | 5,058 SF | $1,499,000 Angie Nelden 801.718.4346

SLEEK DOWNTOWN CONDO 44 W Broadway #1205-S, Salt Lake City 2 BD | 3 BA | 2,279 SF | $499,999 Adam Kirkham 801.450.1800

STUNNING VIEWS 1251 N Explorer Peak Drive, Heber City 1.06 Acres | $405,000 Laura Astle 801.209.8956

AMAZING VALLEY VIEWS 44 W Broadway #2006-S, Salt Lake City 2 BD | 2 BA | 1,509 SF | $359,900 Adam Kirkham 801.450.1800

View all of our listings at SummitSothebysRealty.com ©

Your Style

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& MILLWORK

801-278-4400 | teerlinkcabinet.com

contents

M A RCH/A PRIL 2017

FEATURES

55 2017 DINING AWARDS

BY MARY BROWN MALOUF

From north to south, valley to mountain, Utah’s 15 best culinary experiences.

68 MINE OF DREAMS BY ERIC PETERSON

Mormon prophecy keeps growing, despite official church denunciations.

74 LIVING LONG, PHOTO ADAM FINKLE

LIVING LARGE BY SUSAN LACKE AND ERIC PETERSON

Living longer than ever, Utahns are making the most of it. Pan-seared ea scallops from Current Fish and Oyster The Magazine for Utah

saltlakemagazine.com

The Dining Awards

UTAH’S

BEST

s of the 2017 Readers’ Cho ice inner +W

on the cover

Dining Award winner Tin Angel’s Moroccan duck salad. Photo by Adam Finkle

M A R / A P R 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

contents 8

138

the hive

Our favorite things about Salt Lake in the spring, local skincare products, a repo man spills his secrets and more.

state-wide

An up-close look at Salt Lake’s homelessness crisis.

travel

Keep Portland weird—but bring a little of it home with you.

a&e

Local artist Karen Horne, elecronica musician SIAK, the new Regent Street scene and must-do events.

Car camping is more than sleeping in your backseat. We break it down for you.

107 dining

guide

The best of Salt Lake’s ever-growing and everchanging dining scene. BY MARY BROWN MALOUF

138

BY MARY BROWN MALOUF

outdoors BY TONY GILL

BY GLEN WARCHOL

Sean Neves, Matt Pfohl and Scott Gardner of Water Witch

bar fly

Where to get a (good) drink in Utah BY MARY BROWN MALOUF

142 on

the town

Events and fundraisers that matter to you

144

my turn

Steve Graff

91 PARK CITY LIFE

Red, White and Snow, Cheryl Fox, Deer Valley Ski Patrol, Harvest, Gallery Mar and the Blues come to PC. Plus: Why is the ski industry killing itself by donating to politicians who deny global warming?

Drawing a line BY JOHN SHUFF

volume 28 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 2017, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

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Extra! Extra!

SPEAKS

Videos, photo galleries and great things beyond the printed page are on saltlakemagazine.com.

SUMMER CONCERT SEASON IS HERE!

Previews, reviews and more on saltlakemagazine.com!

Lights! Camera! Videos!

Check out Salt Lake magazineâ&#x20AC;&#x2122;s new and enhanced video section for food and drink recipes and behind-the-scenes coverage at saltlakemagazine.com/videos youtube.com/ saltlakemag

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INTRODUCING SALT LAKE SPEAKS Tune into our monthly podcast where Salt Lake magazineâ&#x20AC;&#x2122;s staff chats with newsmakers and digs deeper into arts, culture, food, music, politics and whatever else strikes our fancy.

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DABKE @SLmag

APRIL 6-8 | 7:30 PM

Rose Wagner Performing Arts Center

An evening-length work by Zvi Gotheiner. Blending Middle Eastern folk dance, Arab pop music and contemporary dance, DABKE explores conflict and relationships from the Middle East to our own lives.

www.RDTutah.org

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@SLmag

feedback

Susan Lacke’s “Sex Miseducation” is the best article written on the topic that I can recall. Everyone having anything to do with education in Utah should read this article. It is based on science rather than anyone’s religious or personal beliefs or desires. Excellent article. Thanks to Salt Lake magazine for publishing it. —Steve Bartlett

With the new Eccles Theatre opening soon, I felt compelled to write regarding food purchases at the performing arts. I have been quite distressed at the numbers of people who think it is important to eat and drink during performances. Perhaps, the audiences today do not realize how disturbing it is for others when they drink water and crinkle the bottles, or chew candy or food while a beautiful aria is being sung. What has happened to theatre etiquette? My family took me to many arts

performances throughout my childhood. I was taught to wait until intermissions to ask questions and to wait till intermissions to get a drink. Most recently, while at the opera, someone near us opted to chew some kind of crunchy candy while the tenor was singing the beautiful “Celeste Aida” aria. I do not believe that eating at the opera, ballet, symphony and theatre is acceptable. It is not like going to the movies where the sound is so loud that eating popcorn and churning ice cubes can sometimes be ok. In addition, prices for tickets at the performing arts do not compare to prices at the movies. Proper etiquette at the performing arts does not include eating food and drinking. Nor does it include whispering to your neighbor, opening and closing your purse, opening cough drops and so on. Those things should be saved for before and after the show. Perhaps it is time for Salt Lake County and Salt Lake City Arts to make new rules for providing food. I realize that offering

food and drink is a money-making proposition. I, for one, would prefer to pay a small additional fee for the ticket to avoid having to deal with neighbors eating during a concert. If you have a rule that no food and drink can be taken into the auditorium, then please enforce it. Those of us who want to enjoy the performances want to do so without unnecessary noises. —Marilyn Morris

TALK TO US

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MACY’S FASHCH 10, 2017 FRIDAY, MAR

14 THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Christie Marcy

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

Vanessa Conabee

PA R K C I T Y L I F E A S S O C I AT E E D I T O R

Tony Gill

EDITORIAL INTERN

Amy Whiting Megan Skuster COPY E DITOR

Dan Nailen

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Austen Diamond, Eric Peterson, Susan Lacke ART DIRECTOR

Bring your kids to meet ours. The Or iginal Baby Animal Days Festival April 5 â&#x20AC;&#x201C; April 8 See baby black bears from Yellowstone Bear World and cuddle farm animals. Plus experience our new Bison Tour, train rides, pony rides, candy cannon, crafts and games, horse-drawn wagon rides, and living history.

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West

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

Adam Finkle

PHOTOGR A PH Y CON TR IBU TORS

Austen Diamond, Natalie Simpson D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N

Damon Shorter

MARKETING DIRECTOR

Jessica Ohlen

D I G I TA L / S O C I A L M A N A G E R

Andrea Peterson PRODUCTION

Amanda Pratt OFFICE M ANAGER

Melody Kester

EVENTS DIRECTOR

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Farm Animal Only Days Fridays and Saturdays in April starting the 14th www.awhc.org

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Salt Lake magazine boasts the Mountainwest’s most compelling stories and people, and the hottest events and restaurants

2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards

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

2011 Utah’s Entertainment & Choice Choice in Print Media

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Utah Style & Design is the region’s premier resource for style, trends, and must-have products for the home and garden

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

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2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

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

TRADITIONAL C O N T E M P O R A RY

2015 2005

WINNER

DINING AWARDS

2007

2008 2009

FEATURED ON FOOD NETWORK • ARISTOSSLC.COM • #ARISTOSSLC 224 S 1300 E SLC • 801.581.0888 • LUNCH MON-SAT • DINNER NIGHTLY • LIVE BOUZOUKI MUSIC EVERY THURSDAY NIGHT

contributors

ANDREA PETERSON

Andrea Peterson is a storyteller—a filmmaker, writer and actor. She has a bachelor’s in Literature and a master’s in Broadcast Journalism from Boston University. Her life is driven by an unassailable curiosity and a mantra of “why not?” When not working on videos for Salt Lake magazine, she can be found chatting up bartenders, discussing the intricacies of whiskey, acting onstage or in the mountains hiking or skiing.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

ERIC PETERSON

Eric Spencer Peterson got his start at the Salt Lake City Weekly where he covered everything from state tax committee audits to Mormon feminists and hackers. During this time, he also broke stories about payto-play allegations involving attorneys general Mark Shurtleff and John Swallow. He is a freelance writer and founder and executive director of the Utah Investigative Journalism Project, a nonprofit dedicated to in-depth investigative reporting.

DAVID HABBEN

David “HABBENINK” Habben is an artist, illustrator and educator based in Salt Lake City, Utah. He is a graduate of Brigham Young University (BFA ’06) and will soon graduate from the University of Utah with an MFA. His work has received a broad range of exposure in editorial illustration, children’s books, snowboards and shows in fine art galleries and museums. He loves variety and is always looking forward to the next project.

Perfect pairing. Award-winning restaurants and world-class skiing.

JUNE 17, 2017 PARK CITY’S CELEBRATION OF FOOD AND MUSIC

Park City’s biggest outdoor dinner party offering fabulous food, drink and live music while seated in the middle of Main Street. Park City’s best restaurants will showcase their culinary talents in an open-air community celebration.

www.ParkCityRestaurants.com

editor’s letter

The Importance of Dining

GO WILD Explore diverse ecosystems Learn about new animals

Discover Your Living Planet

thelivingplanet.com S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

Every day I evaluate what I’m eating. Whether I’m reviewing a meal for this publication or eating a doughnut, I think about what I’m eating. What does it look like? What does it smell like? Which of the recognized five flavors am I tasting? Is this better or worse than other versions of this dish? How much am I enjoying it and why? “Mommy, you’re so critical,” my daughter, now 30, used to say to me. She’s been accompanying me as I reviewed restaurants since she was a baby. And I am critical (and now, so is she). Sometimes the word critical is taken to mean fault-finding, but it’s just as accurate to say it’s meritfinding—it comes from the Greek word meaning “judge.” Though these days “judgmental” is a maligning word, I maintain that experiencing without judging loses all meaning. Yes, I actually ponder this kind of stuff when I put together the Dining Awards every year. Partly because, like every writer, I’m an expert procrastinator, and asking the hardest journalism W, why, is the best way to postpone anything. But also because that’s what this magazine is about, really. The word “curated” is nauseatingly overused, but we are flooded with so much unsorted, too often “fake,” information, it helps to have a source for substance gathered and sifted by someone with experience. For his article about Salt Lake’s controversial homeless shelters, Glen Warchol talked to dozens of people connected with the issue and attended many public meetings. For our piece about aging, writers Susan Lacke and Eric Peterson visited assisted living centers, talked to gerontologists, and visited with the elderly. To decide which restaurants get named “best,” I eat out almost daily. I also talk to restaurateurs, chefs, servers, wine and

beverage experts and you, the eater-reader. And I ruminate on all this information, filtered through 35 years in the food business. You may or may not agree with this year’s assessment, but it wasn’t made lightly. We hope it sets you meditating on the whys and wherefores behind your idea of the “best” when it comes to what you eat, drink and experience. In a way, writing and thinking about food is an example of the way we should approach everything—with a critical and questioning mind. Otherwise, we are sleepwalking through life. The unexamined life isn’t worth living, said Socrates. And the unexamined experience, or meal, is not worth remembering.

Mary Brown Malouf

PHOTO ADAM FINKLE

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25 the

hive PEOPLE | TRENDS | TALK

By the Numbers . . . . 26 Chatter . . . . . . . . . . . . 28 Hot Dish . . . . . . . . . . 30 Artisan . . . . . . . . . . . . 32 Sport . . . . . . . . . . . . . 34 Hot List . . . . . . . . . . . 36 Beauty . . . . . . . . . . . . 38 Food Style . . . . . . . . 40 Biz . . . . . . . . . . . . . . . 42 State Wide . . . . . . . . . 44

History in Bloom PHOTO JAMES NEELEY, GRAND TETON IMAGING

Temple Squareâ&#x20AC;&#x2122;s gardeners bring delight.

emple Square, besides being the heart of the Church of Jesus Christ of Latter-day Saints, provides Salt Lake City with a 35-acre urban garden, lovingly tended by seven world-class gardeners. The grounds offer unique gardening challenges, including planting in thin layers of soil that cover structures and a twice-annual redesign of the 250 flower beds. The plants, from 100 different countries, also represent the spread of Mormonism worldwide. Guided tours are available, including of the mountain-meadow garden on the Conference Center rooftop. 801-531-1000, templesquare.com

M A R / A P R 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

26 the hive

/ BY THE NUMBERS

St. Paddy’s Day by the numbers BY GLEN WARCHOL

4 Drops

Amount of food coloring needed to green up a pint. A couple more drops, and—voila! You have green teeth, too.

Utah would seem to be a particularly fobidding land for St. Paddy’s Day. St. Pat, after all, was a Roman Catholic, revered by lessthan-saintly Catholic folk with the tools at hand—green beer, Irish whiskey and tacky plastic derbies. Mostly Mormon, Utah culture is opposed to alcohol.

Still, it’s a Utah truism that if you are not of THE culture, you cling even tighter to your own. Nowhere are Greeks more Ionic, Jews more Jewishy, Goths darker or nihilists more carefree. Consequently, Salt Lake City’s annual St. Patrick’s Parade may be small, but it is enthusiastically brilliant.

5,500

spectators at SLC’s 2016 St. Pat’s Parade

Irish whiskeys purportedly available through Utah DABC. (Of course, on St. Paddy’s Day any whiskey, even vodka, is Irish!)

100

groups, floats, cement mixers, pandering politicians and dogs in the parade.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

3 TIPS FOR TRULY “GREEN” BEER GO LOCAL. Save shipping energy.

DRAFT BEER.

4 wobbly Irishmen led by Francis Welch +

1 bar +

innumerable green beers +

15 innocent bystanders + 2 bemused SLC cops =

Eliminate the risk that your pub doesn’t recycle.

ORGANIC BREW. Avoids insecticides, pesticides and fertilizers.

SLC’s first St. Patrick Day parade in 1977

the hive / CHATTER

What We’re Reading Spring has sprung. Grab your favorite book, or these recommendations from local book experts, and head to the nearest park bench. BY MEGAN SKUSTER

The Last Days of Night by Graham Moore

BY MEGAN SKUSTER

In ancient Greece and Rome, chariot racing was a crowd fave, thrilling spectators with fast action, high stakes and the strong possibility of crashes, injury and death. No wonder chariot racing has endured for centuries. Revived by ranchers and cowboys in the 1940’s and 50’s, the sport has grown in the West, becoming quicker, sleeker and more family-friendly. For a modern take on the historic sport, visit Ogden for the World Champion Chariot Races March 18-19 and 24-26, starting at noon. Check out local club races Saturdays at 1 p.m. Golden Spike Event Center, 1000 N. 1200 West, Ogden, 801-399-8798, smithstix.com

What to Buy Right Now It’s true, for everything there is a season.

Today Will Be Different

BY CHRISTIE MARCY

CHOCOLATE The time between Valentine’s Day and Easter (before the candy-melting heat kicks in) is your best bet for scoring chocolate bargains. And here’s a tip, fellas: Showing up at her doorstep with a box of gourmet chocolate is a romantic gesture any time of year. Chocolate Conspiracy 774 S. 300 West, SLC, 385-212-4474, eatchocolateconspiracy.com

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

GOLF CLUBS As manufacturing companies roll out the newest high-tech nine irons and titanium drivers, thrifty golfers can tee up with 2016 models and save big. More money in your pocket for knickers and an argyle vest— that’s what we call a win-win. Uinta Golf 560 E. 2100 South, SLC, 801-487-8233, facebook. com/uintagolf

“It is historical fiction and recounts an interesting time in history and a change in the way energy was used by people… It has a parallel in today’s world.” —Richard Frost, owner, Frost’s Books, 1980 E. 2700 South, SLC, 801-582-8428

by Maria Semple

SPRING BLOOMS Even if you lacked the foresight to plant bulbs before the ground froze over in November, you can reap the benefits of fresh-cut flowers now. Fragrant, and available in all shades of purple, hyacinth is Salt Lake magazine’s favorite spring bloom. Orchid dynasty 59 E 900 South, SLC, 801-583-4754, orchiddynasty.com

“It’s about a woman trying to make it through--the title really says it all. It spoke to me because I am also a mom. And the characters are very well developed.” — Tania Taylor, SLC Public Library (Anderson-Foothill branch) 1135 S. 2100 East, SLC, 801-594-8611, slcpl.org/

Memoirs of a Polar Bear by Yoko Tawada

“It’s a magical book that takes you to another place.” — Catherine Weller, Weller Book Works, 607 Trolley Square, SLC, 801-328-2586, wellerbookworks. com

Locals sound off on issues affecting our community

We asked three Salt Lakers to name their favorite thing about Utah in the springtime. ASHLEY ROTHWELLCAMPAGNA My favorite things about spring are the bright pops of colorful clothing. After the darkness of winter, I find color refreshing. —Owner, Apt. 202

FRITZ KOLLMAN

STEVE ROSENBERG When the tulips bloom, because it’s a sign of what’s to come. Rhubarb and asparagus aren’t far off. —Owner, Liberty Heights Fresh

I like daffodils and crab apple blossoms and the transition from the starkness of winter to the softness of spring. And, of course, the views of the valley from Red Butte’s new water-conservation garden. —Horticulturist, Red Butte Garden and Arboretum

Let Salt Lake magazine know your favorite spring thing at facebook.com/ saltlakemagazine

Wines Under $25

Franco’s picks for spring BY FRANCIS FECTEAU

Conundrum Sparkling Wine, $25 Celebrate spring with the pop of a cork? This debut release is a real showstopper, balancing Mer Soleil Silver Chardonnay with Pinot Blanc, Pinot Gris, Viognier and Muscat Canelli. Drink with crunchy green stuff or stinky cheeses. Jeff Cohn Cellars “First Date White” 2015, $25 This is a serious spring sip, a blend of Grenache Blanc and Roussanne. It develops beautifully in the glass, showing a range of fresh flowers, peaches and grapefruit. Serve it ice cold. Alta Mora Etna Rosso 2014, $25 It’s fun to say “Nerello Mascalese,” Etna’s indigenous darling, and the Alta Mora is a gorgeous rendition of Sicily’s native son. Ordinarily, Nerello Mascalese is like drinking a fist—but this has a charming perfume and softness.

PHOTOS ADAM FINKLE

M A R / A P R 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

30 the hive

/ HOT DISH

GROW YOUR OWN

Rad Roots Respect the radish!

Bunny Tail—an heirloom variety from Italy—slightly oblong, mostly red, with a white tip

Cherry Belle—a bright redskinned round variety with a white interior—this is the one you see in most Utah markets.

White Icicle or Icicle—a white carrot-shaped variety, around 4–5 inches long, dating back to the 16th century

French Breakfast—Milder than many, this is a long, redskinned radish with a white splash at the root end.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

BY MARY BROWN MALOUF

ead the seed packets: April Cross, Bunny Tail, Cherry Belle. Even the names of radishes sound like springtime. One of the easiest and fastest vegetables to grow, spring radishes (as opposed to their larger winter cousins) can go from seed to plate in about a month. Cherry Belles, with their greens and tails trimmed, are an essential part of any relish or crudites plate, right beside the carrot and celery sticks. In my WASPy childhood, that was the only place you ever saw a radish, unless it was carved into a rose to garnish a platter. These days, radishes are blooming on all kinds of dishes. Their crisp, peppery bite provides the perfect contrast to the richness of fatty meats—that’s why they’ve always been a perfect garnish for Mexican food. Spanish colonists brought radishes with them to Mexico in the 16th century and radishes have been a standard taco garnish ever since. (Oaxaca, in one of the world’s oddest food festivals, celebrates La Noche de los Rabanos—Night of the Radishes—when local artists

create sculptures from giant Mexican radishes.) The predilection of today’s chefs to mix and mingle cuisines means that radishes

are showing up on more plates. Chef Jason Talcott at University Park Marriott tops rich pork belly with sliced radishes (above.)

RESTAURANT

RADISH DISH

PRICE

J&G Grill, Montage Deer Valley

Radish slices top tuna tartare made with ginger marinade and avocado

$18

Paris Bistro

Fava bean, goat cheese and chervil terrine is topped with French breakfast radish, sea salt and extra virgin olive oil

University Park Marriott

Pork belly is garnished with radish and served with a coconut curry broth, caramelized onion and pineapple jam

$12

Black Sheep

The Navajo Taco with beef brisket, black bean chili, Monterey jack and manchego cheeses and onion is topped with slivered radishes. Served with beans and rice

$18

Christiansen Family Farms braised Berkshire pork is topped with paper-thin radish slices

$32

(formerly The Annex by Epic)

Table X

PHOTO ADAM FINKLE

April Cross—a giant white radish hybrid

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the hive / ARTISAN many silks to choose from, and with Cartier’s quirky aesthetic at play, no two scarves are ever the same. Every corner of the studio is piled high with rolls of silks, scraps and miscellany. And this is just a part of her ever-growing collection. Her larger 900-square-foot studio is a fabrics library with myriad swatches from a career in fabric arts. But she’s always drawn back to the scarves, made exclusively with silk. “I love the feel of silk, the ease of how it moves and drapes,” Cartier says. “There’s a certain vitality to it— what it looks like on people and how much they enjoy it.” The life of a wearable piece of art has a dynamic life after it leaves her studio. That is to say that it lives out in the world. Find more information, go to kathycartier.com.

The Silk Road

Kathy Cartier creates artful scarves—each one has a story. BY AUSTEN DIAMOND

–KATHY CARTIER

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

PHOTOS AUSTEN DIAMOND

I’ve always liked to make things that are useful, things that are substantial, and are not a fad.”

rtist Kathy Cartier’s collection of more than 100 silks encompasses five decades of fabric sleuthing. As she digs through the organized chaos of her Heber studio to find a few to combine into one of her signature wearable art scarves, she says many of her silks have stories to tell. There’s the gold brocade silk from a trip to Hong Kong in 1985; Cartier is down to less than a yard, so she’s very careful how she uses it. The blue and purple silk designed by Australian John Kaldor has a hand-painted look and reminds her of the fabulous fabric stores she’d frequent in Los Angeles during the ‘70s. And over there is a gorgeous silk salvaged more recently from a vintage blouse found in Park City. When sewing each unique scarf, Cartier uses a style book, which she created when she first began making scarves in 2004. It gives her a reference in terms of color palette and concept as she puts together a dozen or so silk pieces to create one new piece. With so

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the hive / SPORT

Join the Club Match up has two meanings at Beehive Sport Club. BY ERIC PETERSON

Beehive is 80 percent about meeting people and having fun and 20 percent playing sports and being competitive.” –MITCH FELKEL

For more informaiton on Beehive Sport and Social Club. 801-391-4888, info@ beehivesports.com, beehivesports.com.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

PHOTO ADAM FINKLE

hen Mitch Felkel relocated from California to Utah two years ago he knew but one Utahn, but figured by joining an adult sport league, he would quickly make friends. Felkel signed up for the Beehive Sport and Social Club’s summer softball league and was surprised when Beehive founder Dave Marquardt personally contacted him. Marquardt asked if Felkel would mind being put on a team of all “free-agents”—newcomers like Felkel who had signed up as individuals, not as part of a group. In two years, the team of transplants has become an inseparable group of friends who still play as a team every season. Felkel is now Beehive’s acting league commissioner. “I’m truly a product of the whole Beehive Sport experience,” Felkel says. “I was one of those people looking for a channel to be active and meet other people.” The Beehive Sport and Social Club, started in 2011 as Utah’s first adult co-ed sport and social league, is going stronger than ever. Spring 2016 season hosted 1,300 players and the summer league is expected to have 1,500. The summer league hosts kickball, Ultimate Frisbee, softball, cornhole and soccer. In winter, indoor basketball and volleyball are popular. But the most popular in any season are somewhat less-athletic events like pub crawls. This clearly isn’t about extreme sports: “Generally Beehive is 80 percent about meeting people and having fun and 20 percent playing sports and being competitive,” Felkel says. The games have referees, score-keeping and playoffs, but the overarching emphasis is fun. Teams will often get extra points for challenges like answering trivia questions or dressing up like cowboys or cowgirls for their games. And each league has a home bar where teams socialize after their matches, where they bask in the glow of post-game camaraderie. Michael Hubbard, on the sand volleyball for team “I’d Hit That,” summed up in one word what brought him to join the league: “Divorce. I lost my social network and a friend told me about this. Now my social network has been rebuilt. Cornhole, volleyball, softball—two or three nights a week, I’m out doing something.” “The LDS community has its social network, and then you’ve got the college kids,” Hubbard says. “I think this fills in a void for all of us who don’t fall into those two categories.”

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the hive / HOT LIST

Big Names, Bright Lights Your guide to must-see NATIONAL TOURS BY CHRISTIE MARCY

KENNY ROGERS Why: It’s not a bar in Toledo or across from The Depot, but it’s a safe bet Kenny Rogers will play “Lucille” when he hits Salt Lake as part of his farewell tour—dubbed “The Gambler’s Last Deal.” He knows when to fold them, we suppose. When: April 21, The Eccles Theater Where: Arttix.org, 801-355-ARTS, $45-$125

The Golden Acrobats soar through the air, contort and make balancing on anything look easy. March 11, Eccles Theater, Arttix.org. 801-355-ARTS

NEIL DIAMOND Why: Expect a setlist full of the songs you already know the words to—“Cherry, Cherry,” “Kentucky Woman,” “America” and of course, “Sweet Caroline”—when the Jewish Elvis hits Salt Lake on his 50th Anniversary Tour. When: April 19 at Vivint Smart Home Arena Where: Smithstix.com, 801-467-8499, $36-$146

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

LIONEL RICHIE & MARIAH CAREY Why: Hello. Is it Lionel Richie you're looking for? The Commodores veteran and MTV video favorite is hitting The Viv with “special guest” Mariah Carey (cross your fingers she remembers

the words to her songs this time). Together they'll bring you '80s and '90s throwbacks, ahem... all night long. When: April 25, Vivint Smart Home Arena Where: Smithstix.com, 801-467-8499, $27-$497

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the hive / BEAUTY

Oasis for Your Faces YOUR SKIN doesn’t need to be as dry as the air. BY CHRISTIE MARCY

This oil-based cleanser pulls doubleduty as a cleanser and a moisturizer. Crude Everything Oil—Salt Lake City, prices starting at $20, livecrude.com

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

The tobacco and bayleaf scented beard oil keeps your beard smelling great as it moisturizes. Beehive Grooming & Co. Beard Oil—Orem, $20, Beehivegrooming.com

The inversion has left your skin dull and you deserve to look as radiant as you feel. GlyMed Skin Brightener—Provo, $41, gotbeauty.com

Take a manly soak with these skull-shaped bath bombs. Little Blackbird Soap Company bath bombs— Logan, $5 each, littleblackbird soapcompany.bigcartel.com

Get that beach-hair-don’tcare look in the high desert. Kava Ocean II Sea Spray—Orem, $20, gotbeauty.com

PHOTO ADAM FINKLE

e all know living in Utah’s climate can be tough on our skin—there’s the desert dryness and pollution—not to mention the wicked windburn suffered each year on the slopes. Who better to trust with our largest organ than companies based in Utah? They know what your thirsty body needs. And they deliver the goods.

/ FOOD STYLE

Branding authenticity.

Caputo’s New Look The MEANING of design BY MARY BROWN MALOUF

“E CAPUTO’S DOUBLESKULL TALEGGIO with the coolest label ever

MESA TOME Small-batch goat cheese from Cainesville, Utah

CAPUTO’S BURRATA The housemade leafwrapped fresh cheese signified by a Utah bee

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

veryone thought the triangle was a piece of pizza,” says Matt Caputo, shaking his head. “It was supposed to be a slice of cheese.” Caputo is talking about the longtime logo of the company his father Tony founded: a blocky type spelling out “Caputo’s” with the ambiguous triangle (cheese or pizza?) serving as the apostrophe. “We’ve never even served pizza,” says Matt. Tony Caputo’s Market & Deli started out as the kind of Italian deli you find on any lower Manhattan street corner: cold cases filled with salami and provolone, shelves of olives and oil, sandwiches filled with red sauce and defrosted meatballs. The beloved Salt Lake institution began to change when Tony’s son Matt started managing the store. Now it’s not just a local store—it’s a nationally renowned importer and wholesaler of the best artisanal food Matt can find. Small-batch cheeses from tiny dairies are aged in Caputo’s cave. Bean-to-bar chocolate comes from chocolate houses in Italy, France, Utah, Iceland and more. Bitters, oils, vinegars and honey are just some of the products Caputo’s sells. So this year, during Caputo’s 20th anniversary, Matt decided it was time for a new look. For today’s

mercantile world, where the visual often speaks louder than the verbal, Matt says, “We needed a change.” Inspired by art he and his wife and partner Yelena commissioned for their home, they worked with Utah artist Dan Christofferson, who delights in symbolism (see Salt Lake magazine, December, 2015), to develop

new logos for the business and sub-brands like Caputo’s Cheese Cave. Central to the new design is a three-pointed crown. “The points represent the past, present and future,” says Matt. He takes the meaning of design seriously. “Past is our heritage, the present is our expertise and our most delicious days are still ahead.”

Matt Caputo and his store’s new logo. The shield represents the company’s determination to protect artisanal foods and their producers.

PHOTO ADAM FINKLE

40 the hive

One taste is all it takes.

www.cuisineunlimited.com

Frenched Chicken Drummettes in a Maple-Chili Glaze with Toasted Sesame Seeds | Photo by Todd Collins

the hive / BIZZ

Follow the Pitman’s adventures, search REPONUT on YouTube.

Why did you want to be a repo man?

The summer I turned 16, a friend said, “You guys wanna see something cool?” This limo is backed up to a pay phone [in a 7-Eleven]. The limo driver is at the pay phone and he’s leaning up against the limo while he’s talking. And here comes this tow truck— pulls into the parking lot and kind of creeps through. He starts backing up fast and it looks like he’s gonna slam into the limousine and right at the last second he stops—picks up the butt end of the limo. As he pulls forward the dude leaning up against the limo loses his balance, goes down, phone in the air, on his ass! The limo driver goes running after him and the repo driver just put his arm out the window and flips the bird. I was like ‘Duuuude!”

What was your first tow job?

A red ‘82 Corvette—had a cherried-out paint job—13 coats of candy-apple red. My boss comes down the street 100 miles an hour in a residential neighborhood, hooks the thing and pulls it. It turns out the guy had the suspension pulled apart. It drops to the ground and cracks the fiberglass. My boss doesn’t care; he drives with sparks flying and tools falling off. We got the vehicle back to our lot with over $30,000 damage. My boss tells the finance company, “It is what it is.” I learned a lot from him—about ways not to be.

What’s your advice to would-be repo professionals?

Repo Star A REPOSSESSION artist who sees his business as charm before stealth. BY ERIC PETERSON

The objective isn’t to get the car. That’s what you think a repo man is, right? The objective is to get the people back into communication with the lender. If they can resolve the issue that got me out here in the first place, and I still get paid and never move their car—oh, my God—that’s a resolution! You can’t take it personal. I get spit on, but if that happens I probably deserved it and I was lucky I only got spit on and not stabbed or shot.

Matthew “RepoNut” Pitman has racked up thousands of hits on his YouTube channel, where he demonstrates the softer, gentler approach to repossession. He empathizes with the debtors and offers to put them in touch with their finance company to work it out. Sometimes it works. Often he still gets chased, spit on or punched. After decades in the business, Pitman is starting a school to stop the cowboy antics that led to the death of a Pleasant Grove woman in May 2016 when she was pursued by an aggressive repo man and crashed.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

When I realized this guy had a gun in his hand. I could see the bullets—it was a revolver stuck in my face. I could smell the alcohol on his breath. I put all three together and thought, “This guy has just enough dumb to pull the trigger.” That’s when I ran, jumped over a neighbor’s fence, puked and then took off as fast I could across the neighbor’s lawn—I was outta there!

PHOTO ADAM FINKLE

What was your scariest encounter?

state wide

Street Smarts If you want to FIX HOMELESSNESS why not talk to someone who lives it? BY GLEN WARCHOL

Experts aren’t hard to come by in local government. Groups of leading citizens, philanthropists and bureaucrats supplemented by paid consultants are working with the city and county mayors’ offices to create a so-called “new model” for dealing with Salt Lake’s homeless crisis. The result is a politics-driven mess that has enraged residents to the point they are organizing grassroots opposition. The city’s homeless residents themselves, of

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

course, haven’t had much input into designing the program that is supposed to help them climb out of their poverty and despair. I’m not asking for an empty gesture towards “inclusion” —the truth is that in reporting on the shelter-siting fiasco, I have met homeless people who offer creative insight into the issue. The reason the homeless have little input is tied up in the reasons they’re on the streets. They are chronically depressed, broke and many are addicts or mentally unstable. They also can smell bad. So society avoids even eye contact and disenfranchises them. The truth is that many homeless are as clever as Mayor Jackie Biskupski’s entourage, and more creative. I met an authority on Salt Lake’s homeless who offered unique insight into the city’s crisis because he is successfully working his way out of it. But it’s unlikely that he’ll be asked to join any blue-ribbon commissions because he’s a felon. Though he served his time and has been rehabilitated, the prejudice against former felons will forever deny him trust and credibility. But if you think about it, his resume makes Bob (not his real name) an expert. If

YOU HAVE TO GIVE THEM SOMETHING TO REPLACE THEIR DEMONS. YOU’LL GET NOWHERE UNLESS YOU DO.

PORTRAIT, TOP RIGHT, ANDREA PETERSON

–BOB corporations hire convicted hackers as security consultants, why not enlist a homeless ex-con with a degree in psychology and real-world experience with mentally ill and addictive behavior for solutions to homelessness? In short, Bob has a PhD, in the driving forces of street life. “I used to think, ‘This happens to other people’—then it happened to me,” Bob says of his descent into hard times. He arrived in Salt Lake City a few years ago, after being released from prison. He first found a bed at the crowded Road Home shelter in the Rio Grande district. “I saw right away that wasn’t going to work,” he says. “I bought a tent and got on the Trax Red Line and rode it to the last stop. Along the way, I saw a nice ravine and I said to myself, ‘That’s the place.’ ” Bob lived in the tent for more than a month, commuting downtown for jobs and services like thousands of other suburbanites. He ultimately found a room in transitional housing.

A thoughtful, compassionate and articulate man, Bob is an activist for prisoner rights and he’s an advocate for a better solution for the homeless. He, unlike Mayor Biskupski, doesn’t have “tremendous faith” that the new model of integrated homeless services will solve the crisis, as she told angry residents at a series of public meetings. The stubbornness of drug addiction and mental illness issues will overwhelm the new model, Bob says. He, like some treatment professionals, is puzzled that the intractability of addiction and mental illness hasn’t been addressed in the roll-out. That hidden math frightens residents near the resource center sites: The new model is supposed to somehow reduce the Road Home’s population of 1,0001,400 to 600 who will be divided equally between four dispersed new shelters. In 30 to 60 days, these homeless will be “stabilized,” then given a home in so-far

non-existent low-income housing, with as-yet-defined ongoing services—paid for by still-uncertain state funding. Bob offers a more commonsense assessment: The resource centers will fail. “You’ve got somebody who is down and out and in 60 days you’re going to turn them into a wide-eyed optimist? The neighborhoods [who oppose the centers] are going to get exactly what they fear.” What they fear is getting a mini-Rio Grande district. Bob’s skepticism puts him in good company. A respected homeless consultant, Robert Marbut Jr., told reporters in January that the city’s shelters are poorly planned and will be counterproductive. “You have a plan that’s driven by politics rather than logic and data.” What seems to be missing are programs to give the homeless something to look forward to in their lives, Bob says, including education, technical training and art. “You have to give them something to replace their demons. You’ll get nowhere unless you do.” Many addicts and the mentally ill may never respond, he says. “So we should treat them compassionately. We get them help and a safe, clean place.” Somehow, despite the bleak outlook he describes, Bob is optimistic. “Our homeless population is not out of hand yet—not like San Francisco and L.A., where it’s a city of its own. If we think creatively, we can do this.”

A junkyard is the future home of the Ball Park homeless shelter.

DARKER ANGELS DESCEND ON SALT LAKE. Salt Lake City District 4 Council Member Derek Kitchen accepted not one, but two homeless resource centers in his district because, he says, “It’s a reality of the world—homeless people are out there.” Kitchen and his business partner and husband Moudi Sbeity are already heroes for their part in the lawsuit that brought Utah same-sex marriage. So it was shocking when Kitchen received hateful emails, including one that called him a “faggot” and threatened him. The man who sent the email explained to a TV reporter that his vow to hire someone to “f--- up” Kitchen meant hiring a lawyer. The incident illustrates how ugly the controversy has become. Yet everyone, other than drug dealers, agrees something has to be done about the crisis in the Rio Grande area, where crime threatens the homeless, not to mention developers’ plans. Nevertheless, public meetings erupted in rage that shelters would be built in residental neighborhoods. The mayor and city council chose the sites in secrecy, arguing that public involvement would pit “neighborhood against neighborhood.” It’s obvious to everyone, even Biskupski, who will suffer come reelection along with the council, that their arrogance created a fiasco. Sugar House activist Chris Sveiven sums up, “The whole thing reeks of incompetence.”

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worth a trip

Flights around Portland A taste-thrilling tour of the CITY OF ROSES BY MARY BROWN MALOUF

The three-dollar doughnut—made of brioche dough, fried in pure rice oil, topped with a crisp glaze of burnt sugar—oozes crème anglaise when you pierce it with the tiny vial of Cointreau served with it. Good morning, Portland. The doughnut is made with cage-free eggs by Blue Star Donuts (“doughnuts for grownups”). We tasted a whole flight of doughnuts, from Blueberry Bourbon Basil to Chocolate Salted Almond. The first time I was in Portland, I got my doughnuts at Voodoo. One was the “Hangover,” iced and sprinkled with crumbled Tums.

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Compare and contrast: Portland grunge has gentrified. Still offbeat, still bohemian, the City of Roses has blossomed in its own contrary way. Portland has taken flight. That’s a pun, as you’ll find out. We were there to eat and drink, of course. Portland is one of the most intense food centers in the country and as we discovered over a long weekend, every aspect of hospitality here has its own unique flavor. For example, the first night, we stayed in a converted Masonic retirement home—our first taste of Portland-style hospitality. McMenamins

Portland is known as the City of Roses.

47 Forest Grove Hotel is housed in a sprawling old brick building on acres of Oregon-green grounds. Walls—as well as exposed pipes and doors—were painted by local artists with images of Masonic mythology, compasses, squares and portraits of past masters. You may have an en suite situation, or you may have to go down the hall to wash up. They have recently added a number of more up-to-date rooms, but the charm here is the step backwards into another, slightly eccentric, era. There is nothing modern or cookie cutter about this place. McMenamins operates 54 distinctive pubs, restaurants and historic hotels in the Pacific Northwest. Starting with a single Portland pub

Masonic emblems like the one at left decorate McMenamins Forest Grove Hotel, below.

in 1983, brothers Mike and Brian McMenamins’ eclectic collection now includes 18 on the National Register of Historic Places. McMenamins also handcrafts its own beer, wine, spirits, cider and coffee—if uniqueness is a measure of luxury, these places rate five stars. It isn’t luxury by conventional American standards. But it’s so Portland. In the city, we stayed at the dog-friendly, Stumptown coffee-serving Ace downtown in the old Clyde Hotel building, whose weird, near-Soviet urban décor is so hip it almost hurts. (Borrow one of the hotel bikes to explore the Pearl District, Powell’s Books and other

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PHOTO BY CARLY DIAZ

MCMENAMIN’S FOREST GROVE, 3505 Pacific Ave., Forest Grove, 503-992-9533, mcmenamins.com SAKE ONE, 820 Elm St., Forest Grove, 503-357-7056, sakeone.com ACE HOTEL, 1022 SW Swank St., 503-228-2277, acehotel.com CARGO, 81 SE Yamhill St., 503-209-8349, cargoinc.com HAIR OF THE DOG BREWING, 61 SE Yamhill St., 503-232-6585, hairofthedog.com HAMLET, 232 NW 12th Ave., 503-241-4009, hamletpdx.com BAMBOO SUSHI, 836 NW 23rd Ave., 971-229-1925, bamboosushi.com POK POK, 3226 SE Division St., 503-232-1387, pokpokpdx.com SALT & STRAW. Three locations in Portland; 3345 SE Division St., Portland, 503-208-2054, saltandstraw.com BLUE STAR DONUTS, 1237 SW Washington St., 503-265-8410, bluestardonuts.com KACHKA, 720 SE Grand Ave., 503-235-0059, kachkapdx.com LE PIGEON, 738 E Burnside St., 503 546-8796

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PHOTO BY CARLY DIAZ

nearby shops.) Visiting Portland is a little like visiting another country—you have to culturally adjust. Not far from Forest Grove is Sake One, the largest sake brewery in the United States and one of the first. Take the tour—you’ll finally begin to realize the precision of this beverage, from sorting the raw rice, sanding almost half of it away, to application of koji mold spores and yeast. Crucial to the process is the water quality; that’s why Sake One’s parent company Momofuku chose the location in Forest Grove. Take time for a tasting flight after the tour and you’ll start to see the differences in sake varieties. This was the first of our many Portland flights. Our uber-friendly limo driver, a wine aficionado, invited us to dine with him and some friends at Chesa, a newish Spanish restaurant opened by Chef Jose Chesa, chef at Ataula. There we tasted a range of tapas and personal-sized paellas cooked over a charcoal oven. And champagne. Yes. More flights. We began to understand the difficulty of keeping up with Portland’s culinary scene. The next day we spent shopping across the river in the Southeast warehouse design district where the

unparalleled import store Cargo has relocated and where we paused for a refresher: more flights, this time of beer and sausage at Hair of the Dog Brewery, one of the Portland area’s 84 breweries. We stopped in for an ice cream flight at the Division location of the famous Salt & Straw Scoop Shop (Oregon Black Truffle ice cream, Foie Gras Oatmeal Raisin Pie ice cream, Strawberry Honey balsamic ice cream, as well as more conventional flavors like Chocolate Gooey Brownie) . At Le Pigeon, we ate one of the best meals of our lives. One of the restaurants that defined Portland as a top gastronomic destination, the place is tiny, service is enthusiastically attentive and the best place to sit is at the counter, where you can watch the cooking. Chef Gabriel Rucker has won two James Beard awards with his French-grounded, utterly original, even lighthearted food— glazed pigeon with couscous and black walnut “tabouli” and fried sunchokes, beef short rib dumplings with “flavors of french onion soup” and black truffle. Spring for the chef’s tasting menu, of course, $95 a person. Old friends took us on a tasting tour on our last night: Starting at Hamlet, where we sampled flights, yes, flights, of ham and sherry, on to Bamboo, which claims to be the world’s first certified-sustainable sushi restaurant (and another flight of sake), and finally to Kachka to sample the hippest new cuisine (Russian zakuski— think tapas) and, believe it or not, flights of vodka. Things got a little fuzzy after that. Flying too high, I guess.

Clockwise from far left. Cargo, Hair of the Dog, Paxton Gate, Elk Cove Vineyard, a plate at Le Pigeon, an ice cream flight, and Le Pigeon’s tiny dining counter.

TIPS: Use Uber or Lyft— Portland parking is a headache. Order flights whenever you can— the most tastes for the buck. Sit at the bar at Le Pigeon—it’s the catbird seat.

outdoors

Where the Pavement Ends Off-Road CAR CAMPING is booming in Utah BY TONY GILL

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From the end of World War II through the 1960s, Americans had a passionate love affair with the highway. The Federal Aid Highway Act of 1956 spawned thousands of miles of interstate highways connecting every major city. Never mind that the initiative was spurred by fears of nuclear warâ&#x20AC;&#x201D;it provided unfettered coastto-coast mobility for everyday Americans and generations grew up romanticizing the open road.

ery quadrant of the state, so it’s time to find the right rig for you and keep exploring where the sidewalk ends.

PHOTO BEN HORTON

#VANLIFE FOR THE EVERYMAN

But these days we’re trading in the pavement to explore something a wilder with our automobiles. Perhaps it’s because a Prius doesn’t elicit the same visceral reaction as a ’57 Bel Air. Or maybe it’s because cheap air travel is available with a few smartphone clicks. All I know is drivers want to

explore the untamed side of the Beehive State without being limited to the paths a 1950s bureaucrat thought you ought to drive. Whether you tag it #VanLife or #Wanderlust, more people than ever before are venturing off the beaten path. Utah has an unrivaled wealth of unpaved roads and trails through ev-

The hashtagging of vacation adventures may leave many of us nauseated, but there’s no denying that the #VanLife revolution is here to stay despite any Luddite concerns. But one pothole lies before many would-be off-road nomads—the $55,000 or more necessary to buy custom Mercedes Sprinter Vans. Salt Lake City’s Basecamper Vans solves this by offering a fleet of campervans ready for safari. Matt Wolski started Basecamper Vans in 2012 after spending plenty of time traveling around in his own 1990 VW Vanagon. Though “iconic and enjoyable,” as Wolski says, the Vanagon showed its limitations by throwing a rod while ascending Colorado’s Red Mountain Pass. Basecamper’s fleet consists of Chevy Express vans with modern safety features and plenty of power to tackle steep mountain grades, and they recently took delivery of two Dodge Ram ProMasters that feature elevated ceilings. Search through the range of vehicles and features on Basecamper’s website to find the right van for you. Wolski, who builds all the van interiors, is adamant that Basecamper does far

more than just provide you with a sweet ride. “Our goal is to build and rent the vehicles we like to use on our own trips and also provide local know-how for customers who want to explore zones that aren’t the obvious tourist destinations. Our vehicles will get you there. You just have to do the rest.” And pets are welcome. Vans make it possible to bring your four-legged friend on a ski, bike or climbing adventure, thanks to the extra space and ceiling vent fans that keep your vehicle cool. Basecamper Vans rentals start between $99 and $169 per-day depending on the season. 423 W. 800 South, Salt Lake City, 801-949-3675. BasecamperVans.com

RUN WHAT YA BRUNG

Some of us have perfectly functional vehicles already, and it seems a bit ostentatious to think we need a well-adorned van to luxuriate in the out-of-doors. That said, finding an ideally situated campsite while on the move can be a bit onerous. Tepui’s rooftop tents are the perfect middle ground for those of us straddling the fence. I was a bit skeptical upon first seeing the unfurled contraption atop a late ‘90s Subaru on a random side road near Moab, but as I continued driving around in darkness looking for a suitable pull-off to throw

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get the gear

outdoors

THE HOTTEST NEW DISCONNECT TECH Who said being in the outdoors is getting away from it all, ditching the gadgets, communing with nature and connecting with the important people in your life? When the weather goes bad, the conversation dries up or, worst, the tequila runs out—bring on the gadgets.

up my tent, I was overcome with envy. The thought of simply pulling over and unfolding an elevated, comfortable home away from home is enticing, and that you can put one on any beater rig with roof racks is the cherry on top. Tepui has been in business for seven years, and they’ve recently hit the big time after winning five awards at the OR show in 2015 and being praised in a slew of publications from Outside to Popular Mechanics. Founder Evan Currid first encountered the tents while on a trip to Venezuela, where locals had rooftop tents made of plywood and canvas that were comfortable and functional. Currid set out to improve and modernize the design, and Tepui has ushered in a new wave of rooftop camping for the masses with tents available at your local REI. Now any vehicle can become an adventure mobile with a set of roof bars and a Tepui tent. Tepui’s 2-person tents start at $925, and their new hardshell White Lightning tents start at $3,800 and are made in the USA. 800-301-9874. TepuiTents.com

TWO WHEELS TOO MANY

If you spend any time in the Utah desert, you’re bound to see folks ripping around on dirt bikes loaded up with camping gear. Straddling a dirt bike may not be for everyone, but we spoke with Nathan Rafferty, president and CEO of Ski Utah and all-around dirt-bike badass, to find out what it’s like to use an off-road motorcycle as your adventure rig. “On a motorcycle you’re much more immersed in the experience. You feel the temperature and humidity, and you can smell your surroundings,” he says. “I got started after watching this Netflix documentary series Long Way Round

IT’S A GREAT WAY TO GET OUTSIDE AND JUST SEE THINGS.

Beartooth Off-Grid Communicator Humans are helpless the moment their smartphones lose their LTE bars. Beartooth is a hand-held device that converts phones into two-way radios for up to 10 miles, even when the bars are gone. $179 per pair, beartooth.com

Dreamwave Survivor Sure you’ve got a Bluetooth speaker, but will it fire up a 7.0L V8 in the middle of nowhere? The Dreamwave Survivor will. The 30W sound system is more than enough to destroy the serenity of the most-pristine outdoors, the 110 Lumen LED will help get the tent up and a 400amp jump starter will get you home. $279, dreamwaveus.com

–NATHAN RAFFERTY about guys from all over who rode adventure bikes. By the fourth episode I bought a used motorcycle on eBay.” Rafferty believes it’s the most rewarding way to take advantage of what Utah offers. “The coolest part about this state is there’s such a wide variety of terrain.”

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Handpresso Espresso Maker When the storm clears and you’re surrounded by soggy bedding and twisted aluminum, everything can be put right with a caffeine fix. Grab Handpresso’s Wild Hybrid espresso maker, pour in hot water, add coffee, then make like you’re inflating a bike tire. Press the button to blow that life-giving brew into your cup. $129, handpresso.com

Stream KUER live on your mobile device when you download KUERâ&#x20AC;&#x2122;s mobile app, available on the App Store and Google Play.

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

Wake up to Morning Edition as your alarm clock or fall asleep to BBCâ&#x20AC;&#x2122;s World News at night.

THE DINING AWARDS BY MARY BROWN MALOUF PHOTOGRAPHY BY ADAM FINKLE

merica's tastes have changed and Utah chefs are right at the forefront. Not that long ago, we were basicâ&#x20AC;&#x201D;dinner was a hunk of protein sided with a starch, a green veg and a yellow veg. But life and dining are at once simpler and more complicated now. Simpler because we're eating more foods closer to their source. Complicated because we've incorporated all kinds of techniques, ingredients and flavors from other cultures. Simpler because we understand that we can break old rules with impunity. More complicated because food has become a political issue. Look at the food made by

this year's Dining Awards winners: sunchokes, rabbit, currants, exotic mushrooms, whole fish. The only beef showing is marrow; the only red meat is lamb. In the land of the beef and the home of the burger, vegetables rule. The chef's palette has expanded with his palate. Chefs are paying attention to table settings as well as what is on the plate, recognizing that dining is a multi-sensory experience, that the texture of a plate and the heft of a spoon should complement the food. The new New American cuisine strives to impress with its honesty, not its glamour. Lucky for us, that's been a Utah value all along.

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Manoli Katsanevas, Katrina Cutrubus

Manoli's

reek hospitality has been famous since ancient times, a cultural tradition passed down from generation to generation. Manoli Katsanevas was raised in the Salt Lake City Greek community, which upholds the law of xenia. There's an old-fashioned wide-open welcome feel to the cafe he runs with his wife Katrina Cutrubus. But this is a place that looks forwardâ&#x20AC;&#x201D;the menu is a list of modern takes on traditional Greek dishes.

BELOW: Psari Psitoâ&#x20AC;&#x201D;pan seared branzino, braised greens and lemon roasted potatoes. 402 E. Harvey Milk Blvd. (900 South) #2, SLC , 801-532-3760

HALL OF FAME

LOG HAVEN

An enduring Utah classic, the authentic log building only gets more charming with age. The mountain setting seems more precious as development encroaches and Chef David Jones' love of foraging and local ingredients deepens. 6451 Mill creek Canyon Road, SLC, 801-272-8255

MAZZA

One of our city's most beloved meeting places, not only because of the great Lebanese food but because of owner Ali Sabbeh's warm welcome. 912 E. 900 South, SLC, 801-521-4572, 1515 S. 1500 East, SLC, 801-484-9259

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Eric Debonis

The Paris Bistro

rench food is more an attitude and philosophy than it is a collection of recipes. A respect and love of food, a reverence for dining well and an educated awareness of how the word "quality" manifests on the plate are what define French cuisine. In Salt Lake City, Eric Debonis's Paris Bistro exhibits all these, placed in a distinctly local context. That's why a bison head and a zinc bar makes sense, and French techniques are used with local ingredients. It's the passion that pulls it together.

LEFT: Magret de Canard Poele: Pan-seared duck breast, grilled wild onion puree, red, white and black-currant reduction, potato and sunchoke gratin, watercress salad. 1500 S. 1500 East, SLC, 801-486-5585

Mike Blocher, Nick Fahs and David Barboza

Table X

ike Blocher, Nick Fahs and David Barboza have worked mostly in kitchens outside of Utah and together they bring a fresh perspective to the plate and the kitchen with a meticulous attention to detail. We haven't tasted food this finessed and daring since Forage closed.

RIGHT: Smoked sunchoke nested in the bottom of a bowl smeared with a green paste of sunflower seeds and stems. 1457 E. 3350 South, SLC, 385-528-3712

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HALL OF FAME

RED IGUANA

The epicenter of Salt Lake soul, Red Iguana's Mexican food still has us waiting in lines all day, even after two expansions. #worthit 736 W. North Temple, SLC, 801-322-1489

ARISTO'S

Phelix Gardner

Current Fish & Oyster

hef Phelix Gardner has switched places with opening Chef Logen Crews and never missed a beat. The tightly edited menu features almost too many non-piscine choices for a seafood house, but nothing is mundane. True chef creativity is evident in everything from the avocado chimichurri on the potted smoked salmon to the Thai seasoning of the seafood stew.

ABOVE: Pan-roasted sea scallops, crispy rice, snow peas, beech mushrooms in a carrot-ginger nage. 279 E. 300 South, SLC, 801-326-3474

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Greek with gustoâ&#x20AC;&#x201D;that's what to expect from this pioneering Greek restaurant. Owner Aristides Boutsikakis travels to Greece frequently to keep up with the mother cuisine. 244 S. 1300 East, SLC, 801-581-0888

Jorge Fiero

Frida Bistro

ecades ago, Jorge Fiero crossed the border from Mexico and settled in Utah. Like many immigrants, he found a business niche peddling his native cuisine. From those humble refritos beginnings, Fiero has gone on to change the way Utahns eat Mexican food, first with Rico Brand, a fresh approach to prepared Mexican food sold in grocery stores, and then with Frida Bistro. Named, obviously, for the great Mexican painter Frida Kahlo, Frida Bistro celebrates the culture and cuisine of Mexico in one sensory-overload experience. The vivid colors and unconventional art provide the perfect frame for the surprising culinary art on the plate.

RIGHT: Tres leches coconut lime cake with whipped cream, blackberry curd and raspberry meringue. 545 W. 700 South, SLC, 801-983-6692

Rachel Wiener

J&G Grill

esort food, like other hotel food, tends to be on the conservative side because it has to appeal to a vast churn of guests. Add to that the creative restraints imposed by working under the name of a world-famous executive chef like Jean-Georges Vongerichten and you have a challenge for the executive sous chefâ&#x20AC;&#x201D;the person actually in the kitchenâ&#x20AC;&#x201D; to make her own mark. In spite of that, Rachel Wiener has managed to stamp J&G Deer Valley with her own polished style, sourcing many proteins and vegetable locally and strutting her originality via the nightly specials.

LEFT: Roasted rack of Utah lamb with mushroom bolognese and pecorino The St. Regis Deer Valley, 2300 Deer Valley Dr. East, Park City, 435-940-5760

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Esther Imotan and Buzz Willey

Pallet

t's a joy to see a restaurant (or any business or person, for that matter) grow into itself—actually realize what the owners dreamed it could become: Pallet, under the co-ownership of Esther Imotan and Chef Buzz Willey, has quietly emerged as a Salt Lake City star—utterly unique and true to its place. Chef Buzz has a way with creative comfort food, Imotan keeps her eagle eye on the front of the house and Pallet has the additional luxury of Bijan Ghiao behind the bar .

BELOW: Chicken, masa, shishito, carrot, braised greens. 237 S. 400 West, SLC, 801- 935-4431

HALL OF FAME

TAKASHI

Utah pioneers of fine sushi and Japanese cuisine, Takashi Gibo and his wife Tamara have been flattered by hordes of imitators. But Takashi holds its place at the top. 18 W. Market St., SLC, 801-519-9595

SQUATTERS PUB BREWERY

Salt Lake's tastebuds grew up on beer—appreciating the differences in national and locally brewed beers paved the way for discerning flavors in other foods. Squatters is still a teacher. 147 W. Broadway, SLC, 801-363-2739

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Surya Bastakoti

Himalayan Kitchen

alt Lake City is fortunate to have a lot of great Indian restaurants, so many of the dishes on Surya Bastakoti's Nepalese restaurant will be famiilar. The names may be the same, but the renditions here are singularly great. And the place itself gets more and more appealing—check out the gallery of Nepalese and Buddhist art. And please eat the goat.

LEFT: Nepali curry with bone-in goat meat cooked in broth with onion, garlic, ginger, tomato and curry sauce. 360 S. State St., SLC, 801-328-2077

Briar Handly

HSL

ou could say Briar Handly has his spoon squarely on the pulse of the new New American cuisine. One of the first Utah chefs to understand food's new direction, Handly gardened on the roof At Talisker in Park City and helped earn a James Beard nomination. At his own place, Handle, he put vegetables in the spotlightg. At his Salt Lake restaurant, his food has reached its apex—so far. The dishes, indescribable except by ingredient, result from Handly's idiosyncratic culinary imagination, a blend of homestyle rusticity with professional technique and the kind of flavor layering and combination that can only come from thinking with your tastebuds. Add to this a sensitivity for local ingredients and you have a winner.

RIGHT: Parsnip bacon, pink peppercorns, beets, Granny Smith apple and kettle-popped sorghum. 418 E. 200 South, SLC, 801-539-9999

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HALL OF FAME

HELL'S BACKBONE GRILL

Jen Castle and Blake Spalding's oasis of idealism in the heart of Utah's most beautiful scenery is not just a delicious place to dineâ&#x20AC;&#x201D;it's inspirational. Stubbornly locally sourced, produce comes from the restaurant's own 6-acre farm and from surrounding ranches, beekeepers, farms and cheesemakers. Nationally recognized and beloved, Hell's Backbone (on the grounds of Boulder Mountain Lodge) is a Utah treasure. 20 UT-12, Boulder, 435-335-7464

Matthew Lake

Alamexo

imple: the best authentic Mexican food in town. Yes, there are lots of taquerias and we love Frida's citified dishes, but Chef Matthew Lake's wide-ranging menu has been researched with passion and prepared with meticulous attention, offering a taste of regional Mexico like no place else.

ABOVE: Enchiladas Mole Poblano: Pulled pork seasoned with avocado leaf, baked in traditional mole poblano, topped with queso fresco, esquites, white onion and toasted sesame seeds 268 State St., SLC,Â 801-779-4747

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Ryan Lowder

Copper Onion

he hearty food and hyper-convivial atmosphere made Copper Onion (and its subsequent siblings, Copper Kitchen and Copper Common) a big hit since it opened and its continued popularity is obvious from the constant crowds years later. But hey, McDonald's is still popular, too. Copper Onion has not only maintained high quality since day one, it has continued to reinvent its menu and decor. Right now, it's at a peak and it feels like the restaurant itself is having fun.

RIGHT: Rainbow trout with harissa, delicata squash, speck and almonds. 111 E. Broadway, SLC, 801-355-3282

Jerry and Kestrel Liedtke

Tin Angel

he trio is now a twosome—Robin Kilpatrick has left the building—but the Angel continues its merry, eccentric path, serving inventive food in an art-filled setting and apparently having a blast doing it. Not many restaurateurs seem to enjoy their work as much as Jerry and Kestrel Liedtke and they convey that joy to their customers.

LEFT: Moroccan duck salad: Mixed greens, pickled cabbage, cucumber, red onion, chick peas, grape tomatoes, spiced cauliflower topped with crispy garlic, shallots, feta and duck confit in a harissa and apricot vinaigrette. 365 W. 400 South, SLC, 801-328-4155

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Tyler Stokes

Provisions

hef-owner Tyler Stokes calls it American Craft Food, which can mean whatever he wants—mousse made of smoked chicken liver, pappardelle with braised rabbit and preserved lemon, seafood chowder with coconut milk and curry. Influences from all over the world are whirled in the chef's flavor-brain and emerge as melting-pot miracles. The diner's job is to trust. Cauliflower with nam prik and pink peppercorns? Yes.

RIGHT: Bone marrow with house-pickled vegetables and mustard seed. 3364 S. 2300 East, SLC, 801-410-4046

Matthew Harris

Tupelo

ou can hear Matthew Harris' Southern drawl when he talks and you can taste it on the plate at Tupelo, the Dixie-tinged restaurant he and his wife Maggie Alvarez opened on Main Street, Park City. Part of that street's slow dining renaissance, Tupelo is not a meatand-three downhome restaurant, but a sophisticated take on one of America's greatest cuisines.

LEFT: Chicken fried rabbit, biscuit dumplings, braised vegetables and buttermilk gravy. 508 Main, Park City, 435-615-7700

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Justin Shifflett

Stoneground

eldom has a restaurant been reconceived as successfully as Bob McCarthy's Stoneground, from a basic pizza joint to a craft Italian restaurant. Chef Justin Shifflet makes pasta and pretty much everything else in house, including the balloon of foccacino hot from the oven. Your server bursts it tableside with his knife and with the braciole crudo, you're off to a terrific start to an Italian dinner. We love the upstairs outdoor patio, the wine list and pretty much everything about this comfortable but very cool trattoria.

BELOW: Pizza Romanesco: Italian broccoli, sweet fennel, toasted pine nuts, shaved pecorino and tarragon labneh. 249 E. 400 South, SLC, 801-364-1368

HALL OF FAME Restaurants named to the Salt Lake magazine Hall of Fame have demonstrated high quality of food, service and ambiance consistently for a significant number of years.

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Dishes by Clark Marshall

More and more, chefs are recognizing the importance of the dishes they put under their carefully conceived food. The heft, color and texture of a plate or bowl is like a frame for a painting—it reiterates the aesthetic of the food while setting it apart from the rest of the context. Listen to the gentle scrape of your fork or spoon across the hand-sanded surface of one of Clark's plates. Appreciate the gentle finish of the clay, not shiny or reflective, but with an organic feel like eroded rock. It's the perfect complement to today's close-to-theearth cuisine.

hances are good you've eaten from one of Clark Marshall's bowls or plates—Pallet Bistro, Table X, Handle, Provisions, HSL, Stoneground, Tupelo and the late Forage have all used his simple, elegant stoneware to present their food. Marshall, an artist who studied ceramics at Utah State University and Renaissance art history in Florence, is a gastronome. He's worked in restaurants, reads avidly about food and, he says, “it was always my dream to custom design dishes for a fine restaurant.” He met Bowman Brown, chef at Forage, while dining there and ended up making plates for the restaurant.

Readers' Choice Awards Best Restaurant—Salt Lake City

Northern Utah

Best Chinese Restaurant

Best Quick Eats

HSL

Tona Sushi

Mandarin

Even Stevens

418 E. 200 South, 801-539-9999

210 25th St., Ogden, 801-622-8662

348 E. 900 North, Bountiful, 801-298-2406

414 E. 200 South, SLC, 385-3559105; 2030 S. 900 East, SLC, 801-953-0357

Best Restaurant in Utah

Best Mexican Restaurant

Hell's Backbone Grill

Red Iguana

Best Restaurant—Park City

Handle 136 Heber Ave., Park City, 435-602-1155

Boulder Mountain Lodge, 20 UT-12, Boulder, 435-335-7464

736 W. North Temple, SLC, 801-322-1489

Best Restaurant Discovery

Best Southeast Asian Restaurant

Vessel Kitchen

Oh Mai

Best Restaurant—Provo

Communal N. University Ave., Provo, 801-373-8000

1784 Uinta Way, Park City, 435-200-8864

Best Restaurant—Moab & Southeast Utah

Best Indian Restaurant

Hell's Backbone Grill

Bombay House

Boulder Mountain Lodge 20 UT-12, Boulder, 435-335-7464

2731 Parleys Way, SLC, 801-581-0222

3425 State St., South Salt Lake, 801--6882; 850 State St., SLC, 801-575-8888

Best Breakfast

Ruth's Diner 4160 Emigration Canyon Rd., 801-582-5807

Takashi

Hub & Spoke Diner

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

Painted Pony

Mazza Cafe

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390 N. 500 West, Bountiful, 801-292-2425

Best Comfort Food

Best Middle Eastern Restaurant

Best Restaurant—Ogden and

Plates & Palates

Best Japanese Restaurant

Best Restaurant—St. George & Southwest Utah 2 W. St. George Blvd. #22, St George, 435-634-1700

Best Lunch

515 S. 1500 East, SLC, 801-484-9259; 912 E. 900 South, SLC, 801-521-4572

1291 S. 1100 East, SLC, 801-487-0698

TRESTLE TAVERN A European-style neighborhood tavern with indoor and outdoor seating. Serving craft beer, wine and cocktails and Bohemian-inspired food with modern updates, like pierogies, schnitzel sandwich, and spiced brie cheese (pictured).

1513 South 1500 East Salt Lake City, UT 84105 801.532.3372 trestletavern.com

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Dream Mineâ&#x20AC;&#x2122;s believers hope to cash in on Doomsday. By Eric Peterson Illustrations by HABBENINK

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eg McDaniel is the kind of

true believer that only Utah can produce. The Utah County scrapmetal dealer is busy preparing for the apocalypse. Beyond the routine Mormon habits of storing emergency food supplies, packing a “bug-out” kit with a survival plan for disasters ranging from earthquake to economic meltdown, McDaniel has bought as much stock as he can in a mine that will produce vast treasure when the End of Days are nigh. McDaniel is one of hundreds who believe century-old prophecies that the end, indeed, is near. They have acquired remote land for citadels and have made preparations for Armageddon. “We can get the hell out of Dodge and go to our underground shelters with solar and wind power and wells and food supplies,” McDaniel says, then adds with a smile, “and our crowd-control ammo. It’s just crowd control, we’re not out to shoot anyone. If you’re hungry, we’ll let you know what we can give you.” Devout Mormons accept many supernatural truths, including that the religion’s founder Joseph Smith was led to a cache of golden plates by an

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angel. But a surprising number have also embraced the Dream Mine prophecy, a unique mix of religion, revelation and market capitalism. Relief Mine Company, the Dream Mine’s formal name, really exists. The tunnels are open, the ore mill awaits its first payload and hundreds of Mormons have put their money where their faith is by purchasing stock. According to the prophecy, their holdings will skyrocket in value when the mine comes in, which will be shortly before doomsday. Believers expect to use the wealth to finance final preparations for the Kingdom of God. The End of Times is an event that has, of course, fascinated religions, cultures, societies and cults for millennia. Be it a bang or a whimper, the end has transfixed sub-groups of all faiths and creeds. They watch for signs of the apocalypse— melting ice caps, four horsemen, a reality-starturned-president, fiery lakes, cat-and-dog cohabitation. And according to some, the end is right around the corner. Even Patrick Byrne, founder Overstock.com, is putting aside food rations and precious metals to get his business and employees through troubled times. The Dream Mine believers are following the prophecies of an obscure farmer named John Hyrum Koyle, who in the late 1800s scratched a living out of the soil of his Spanish Fork farm. But Koyle would become a man of visions, whose dreams of the apocalypse galvanized thousands of followers—and ultimately drew

the ire of the leadership of the Church of Jesus Christ of Latter-day Saints.

Of Cows and Catastrophes In 1868, Koyle lost a cow, a serious farming setback that troubled him until one night he dreamed he saw his cow alive and uninjured, except for a broken horn, in a nearby field. The next day, Koyle found the cow, broken horn and all, just as he had dreamt it. And his dreams continued. On Aug. 27, 1894, Koyle was visited in a dream by one of the Three Nephites, pivotal figures from The Book of Mormon who often appear as guardian angels. The Nephite commanded Koyle to dig for treasure that would help the faithful in the crucial moments before the apocalypse. The angel led Koyle to a mountain where he parted earth and rock to conduct Koyle into its depths. The angel showed Koyle rich ore deposits and ancient treasures. The next morning, Koyle got to work. Word of his dream spread and neighbors flocked to Koyle to help him build the mine. His followers’ zeal was fed by his high batting average for prognosticating. Followers say Koyle predicted the 1929 stock market crash, the start of World War I and the end of World War II. The followers labored for years to construct the Dream Mine, oftentimes being paid only in stock. In 1909, the mine was incorporated and 114,000 shares of stock were

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sold at $1.50 a share. Prior to this moment the work of the mine had been on a small scale, but after incorporation, the mine’s popularity surged and at its peak, shareholders and their families numbered in the tens of thousands, according to The Dream Mine Story, written by Koyle follower Norman Pierce. Driven by Koyle’s ominous predictions, speculative stock sales raised $20,000 during the Depression to pay for the construction of an ore-processing mill (that’s $275,000 in today’s money). But the fervency of belief also led to wild speculation. The Deseret News reported speculators were claiming the ore was valued as high as $1 million per ton. And though Koyle’s prophecies on world events often hit the mark, his repeated predictions that the mine would begin producing precious ore were invariably wrong. Worse, throughout the years of the Dream Mine’s stock sales, the wild speculation brought LDS Church censure. In 1913, a church statement obliquely attacked Koyle when it warned members of money-making ventures that seemed divine, but were really the work of “the Archdeceiver.” In a 1928 article in the Spanish Fork Press, Apostle James Talmage, a trained geologist, inspected the mine. He concluded it was a fraud and called Koyle’s work that “of the evil one.” By 1932, Church President Heber J. Grant decided Koyle had to be confronted. He told Mormon men at a church conference: “John H. Koyle is a liar and has been lying to the people for the last 20 years.” (Other contemporary skeptics blamed Koyle’s dreams on his wife serving him liver and onions before bed.) Following the denunciation, the mine was temporarily shut down, only to be reopened. In 1947, the church finally unleashed its wrath on

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Unlike many prophecies, the Dream Mine can be seen on a hillside in Salem.

Koyle, who, after half a century, stubbornly continued to work the mine. He was excommunicated. A year later, Koyle, 84, died having never seen any sign of the Dream Mine’s treasure. As the project stuttered and stalled, followers mostly went underground, leaving their stock to their children. But the dream never died—in fact, it has gained momentum, thanks to the Internet and ardent believer Delynn “Doc” Hansen, a retired chiropractor who runs a Dream Mine discussion group. Hansen, like others, believes the signposts Koyle

warned of have come to pass and it’s time to resume digging. Koyle’s followers have held on to the dream in part because Koyle left behind something more tangible than prophecies—the Dream Mine is real and can be seen outside Salem where a tower and a large ore-processing mill look down from a hillside. Once immaculate white, a century has left the facility weather beaten. But the faithful believe the time is nigh for the mine to give up its treasure. Besides rich veins of gold and platinum, the miners will find nine vaults, containing treasures of the ancient

73 Nephites, a group of extinct American Indians described in the Book of Mormon.

OPPOSITE PHOTO ERIC PETERSON

Dreamers in a Modern Religion Ian Barber is a professor of anthropology and archaeology at the University of Otago in New Zealand. As a visiting fellow at Princeton University’s Center for the Study of Religion, Barber researched the Dream Mine and its hold on believers. Most LDS members see the church’s challenges as LGBT members, women’s rights and other social issues, Barber says, but “[Dream Mine believers] are of a more conservative nature and likely to be slightly alienated because of dissonance between the supernatural elements and promises of earlier Mormonism and the practice and policy of the corporate church today.” The Dream Mine movement is similar to other prophetic

movements, Barber says. “The notion of supernatural salvation through the revelation of riches is very characteristic of newprophet or millennial movements across the globe.” It’s also, of course, consistent with mainstream LDS teachings. “In Mormon cultural history, the Koyle mine also references traditions about sacred caches of golden records in the Hill Cumorah that are also to be revealed at the end time,” Barber says. “These traditions were perpetuated by Brigham Young, among others, and have a slightly awkward currency today in Mormonism, but they are certainly current.” The Dream Mine presents an unusual chapter even in Utah’s peculiar history, especially since it physically exists. But the story is typically Mormon for another reason—the promise of heavenly treasure right at your fingertips, if you’re only willing to believe— and buy stock.

WAITING FOR AN ANGEL’S MEMO The Relief Mine Company holds an annual stockholders’ meeting every year, and every year the board has made it clear that despite John Hyrum Koyle’s prophecies seeming to have come to pass, the board is not reopening the mine unless a “messenger,” a Nephite angel, gives them an explicit OK. Ardent believer Delynn “Doc” Hansen, a retired chiropractor, scoffs at the board’s trepidation and says it’s clearly time to start mining. “Who knows what would happen if a Nephite came to the board, and said ‘I’m a Nephite.’ They might say, ‘Yeah, and I’m President Trump’ and throw him off the hill,” Hansen says. Meanwhile, for many of Koyle’s followers, events have proved the century-old predictions. For instance, the prophecy that overnight people would wake up and there would be no heat, electricity or gas. “An EMP [Electro Magnetic Pulse] possibly? An asteroid strike?” Hansen asks. “There’s always talk in the news about either North Korea or Russia having the ability to shoot EMPs over the United States and knock down the infrastructure.” And Koyle once dreamed of an elephant falling to never rise again. It’s something followers interpret as the fall of the Republican Party, realized by Donald Trump’s election that upended the GOP establishment. (Or, with equal logic, could it be Ringling Bros. & Barnum Bailey’s decision to retire their elephants?) Koyle also predicted the nation’s economy would struggle and would be supported as if on “stilts,” another signpost evidenced by the economic bailouts of 2008.

The Dream Mine offered believers very real stock certificates.

Hansen has moved ahead on preparations by partnering in creating the American Relief Mint, based in Santaquin. For the time being, the mint pays its bills by churning out commemorative silver dollar coins until it is needed to mint currency out of the Dream Mine’s precious metals.

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The New

Aging

Utah is famously the youngest state in America, mostly because of our high birth rate. Nevertheless, like the rest of the country, the Beehive’s senior population is also expanding as the Baby Boomer generation reaches the age of retirement. In 2015, Utah seniors made up more than 10 percent of the population. The state has been preparing for this since 2005, when the Utah legislature created the Commission on Aging to address how government and the

That new high-rise in Sugarhouse? It’s a community for seniors, providing independent living, assisted living and memory care, right in the heart of one of Salt Lake City’s most vibrant and exciting neighborhoods. This is the kind of setting today’s seniors are looking for in the community, not a backwater.

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HOW TO FIND THE RIGHT FACILITY FOR YOUR LOVED ONE Robert Ence, executive director of the Utah Commission on Aging, says many resources are available to get started on finding assisted care for a loved one, but that’s just the start. “Some things you can’t find out in a brochure, you have to do a site visit,”

Ence says. “Go when there’s an activity. Eat the food. Try to step into the situation to see what it would be like to live there.” Ence also recommends discussing an “exit plan” with facility managers, so that a smooth, stress-free transition can happen in case the resident needs to

move to another facility, especially from assisted or independent living to a skilled nursing home. When it comes time to have that conversation, he recommends including a credible third party, like the doctor of the loved one, who can explain the medical necessity.

PHOTO ADAM FINKLE

LIVING ON

private sector can prepare for this wave of elderly residents. But they soon learned this is not your granddaddy’s retirement. Today, 65 signals the beginning of a new life, not the beginning of the end. Life expectancy in Utah is 79 and those remaining 14 years are not spent in a rocking chair. While caring for America’s elderly is still a major challenge for the nation, today’s seniors lead active, involved lives.

A Passion to Give Back

Seniors get creative to create community. BY ERIC PETERSON

Life in an assistedliving facility is all about routines—breakfast, lunch, mail, dinner, bingo, activities. But for residents of the Sagewood, an assisted-living facility in South Jordan’s Daybreak community, it’s more about the community with which you share the routines. For 81-year-old resident Nan McCulloch, she’s quite content with the day-today she shares with her 95-year-old husband Don. Every morning her husband settles into his electric wheelchair, Nan hops onto his lap and the two roll their way to the commons area for breakfast, with Don serenading her. “And I Love You So” is a favorite.“That’s his song for me,” McCulloch says. The song was also an inspiration for McCulloch— she decided it would be perfect for the choir that she helped start with another Sagewood resident. The choir, like many other activities at Sagewood, is driven by the residents themselves, who are

encouraged to share their passions with the community. For McCulloch, a life-long singer, dancer and choreographer, the passion was music. Now the dozen-plus members of the Sagewood choir have been practicing “And I Love You So” to sing in honor of a facility staffer who is getting married in the spring.

MY HUSBAND AND I HAVE HAD A WONDERFUL LIFE AND SO WE FEEL WE NEED TO GIVE BACK. –ERIS KIRBY Eris Kirby loves singing in the choir but also has started teaching a ceramics class, sharing a hobby she’s been passionate about for the past 50 years. “I feel like I need to contribute wherever I go,” the 83-year-old says. “My husband and I have had a wonderful life and so we feel we need to give back.”

Nan and Don McCulloch say life is a song in Daybreak’s Sagewood community.

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Active Aging

BETTER TOGETHER

Exercise keeps older adults fit in more ways than one. BY SUSAN LACKE

Social programs enhance physical health through emotional connection. BY SUSAN LACKE

Could a conversation a day keep the doctor away? Experts say, yes. Recent research shows emotional isolation is a health hazard for older adults—simply feeling lonely ups the risk of memory loss, strokes and cardiovascular disease. More than 40 percent of people over 60 report feelings of isolation, usually as a result of mobility issues, hearing loss or major life changes. To combat the epidemic of loneliness, organizations are creating more opportunities to help isolated seniors build more social connections. “We have many who start in our program because they need to do something that gets them out of the house,” says Linda Daniels, program assistant for Salt Lake

County’s Foster Grandparent Program, which matches older adults with high-risk and special needs youth. “But once they start, they realize the children keep them young at heart. Over the years, we’ve had grandparents with health issues who feel that ‘getting back to their children’ has made the difference in how quickly they recover.” Other statewide programs host events to facilitate human connection. The Utah Pride Center’s SAGE program, for example, brings together 1,000 LGBTQ elders each year through various potluck dinners and holiday gatherings. EngAGE Utah provides opportunities for older adults to bond over artistic endeavors such as music or community theater.

Each week, a group of seniors on skis gathers at the top of Mount Timpanogos. After hugs and handshakes are exchanged, one member of the group clips on his helmet, pushes off and woo-hoos his way to the bottom. The rest follow in rapid succession, sometimes blowing past their much-younger compatriots on the mountain powder. “It helps to keep us fit—mentally, physically and spiritually. Fresh air, sunshine, and sharing this with friends is a lifetime activity,” says Jerry Warren, Snowsports Director at Sundance Mountain Resort. Each year, more than 150 seniors participate in the resort’s Senior Ski Program, which offers steep discounts and weekly social gatherings on the slopes for the 60-andbetter crowd. The Sundance Senior Ski Program is one of many opportunities for today’s older

arthritis If bone density is a STAYING ACTIVE: 1 Sidestep pain with lowconcern, running and 2 “There is no reason a generally healthy older adult cannot be active and meet the requirements of 30 minutes, 5 days a week,” says Liza MacDonald. Her tips:

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impact activities, such as biking, swimming and water aerobics.

jumping should be limited; to replicate the intensity of those activities, try walking on a steep incline or climbing stairs.

Try something new! Take to the pickleball court, snowshoe in the moonlight, or try a yoga class.

PHOTO C OURTESY OF THE HUNSMAN GAMES

adults to flex their muscles. For the Baby Boomer generation, rocking chairs have been replaced by road bikes and cross-stitch for CrossFit. “Exercise is a magic pill,” says Liza MacDonald, health educator for Salt Lake County’s Active Aging Program. “Staying active, or even beginning activity later in life, can have so many benefits, from lowering blood pressure to improving arthritis.” While almost any exercise space can be used at any age, some prefer gyms and classes specifically designed for older adults. The University of Utah’s Osher Lifelong Learning Institute offers weekly fitness classes to fit every interest, from indoor rock climbing to flamenco dance. The SilverSneakers website lists more than 100 cardio, strength and stability classes statewide for active adults. Most county-operated senior centers in Utah have dedicated fitness spaces, where clients like 73-year-old Mary Alice Weber can be found pumping iron almost every day. “I started working out at the Riverton Senior Center about seven years ago, and found the exercises have kept me stronger and with much greater balance,” says Weber. “I have faithfully followed the program and feel it has contributed to good health.”

Not too old for the fast lane: Since 1987, the Huntsman World Senior Games in St. George have attracted up to 11,000 aging athletes from 34 countries.

Fuel your fire by entering a competition like the Huntsman World Senior Games, an annual 50-plus sports competition in St. George with more than 30 team and individual events.

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Forever Young From plastic surgery to testosterone replacement, Utahns say no to aging. BY GLEN WARCHOL

With a stereotype as a sober, modest culture that has its eyes raised to spiritual goals, it comes as a shock that Utahns flock to plastic surgeons. “People from the outside look at our conservative culture and think plastic surgery should be taboo here,” says York Yates, a Davis County cosmetic surgeon. “Plastic surgery is more popular here than in many other parts of the country.” Some numbers: Forbes magazine once called Salt Lake the “vainest” city in America because of the disproportionate number of plastic surgeons for its population—six surgeons per 100,000 residents, as compared to New York City’s four. In raw numbers, Utah ranks No. 8 for board-certified plastic surgeons, joining those Babylons New York, California and Florida in the top 10. And the body work begins relatively young, when 30-something Mormon moms “want their bodies back” after cycles of rapid-fire birthings have left their bodies stretched and sagging. It’s rationalized as a “restorative” treatment, rather than being voluptuous. Then, many older Utahns seek cosmetic surgery and botox to

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get their exterior more in line with their healthy and athletic self image. Men in Utah, however, are behind the curve for cosmetic surgery, as compared to other regions. Still, so-called men’s clinics are proliferating statewide, offering confidential testing and diagnosis. Most emphasize “low-T” testosterone treatments that are yet unproven. But the University of Utah’s Men’s Health Clinic provides “diagnosis, treatment and state-of-the-art surgical care for men through all of life’s stages.” The clinic offers treatments for a spectrum of problems, including cancer treatments, nutritional counseling, testosterone evaluation and treatment of erectile dysfunction. It also offers vasectomies, which is probably a step too far for Mormon men. Whether it’s middle-aged mothers getting a “mommy job” (tummy tuck, breast augmentation and Botox) or men flocking to clinics that offer treatment for low testosterone, back problems, malfunctioning erections, dermatology and incontinence, Utahns are going screaming and kicking into that good night.

SENIORS ARE SWIPING RIGHT

The “Free Love” generation has not stopped their lovin’ ways. Of the more than 120 million singles in the United States, more than one-third are over the age of 50, and boy, are they feeling frisky.

NO RING, PLEASE: On OurTime.com, the largest online dating service for older adults, only 20 percent of users in their 50s said they were seeking marriage; that number gets even smaller (8 percent) after 60. Most are just looking to have a good time.

YOU’RE HOT, WANNA MAKE OUT? 87 percent of singles aged 50-70 listed physical attractiveness as a nonnegotiable element in their partner.

MORE NOOKIE, MORE PROBLEMS The Centers for Disease Control and Prevention reports significant increases in STDs among adults 65 and over, with chlamydia infections increasing by 52 percent since 2010 and gonorrhea cases increasing by more than 90 percent.

State Rep. Rebecca Chavez-Houck, left, meets a constituent facing crucial end-oflife decisions.

SENIOR CLASS

Going back to school at Utah State University BY SUSAN LACKE

Going gently into the night For now, Death with Dignity is a lost cause in Utah.

PHOTO ADAM FINKLE

BY CHRISTIE MARCY

“I don’t want to die,” says John Scharf, who recently received a terminal cancer diagnosis. The Davis County man is receiving all possible treatments to extend his life, but says, “If can’t take care of my family, feed my chickens and play with my grandkids, I want to leave in a humane and dignified manner.” Unfortunately for Sharf, and many like him, getting medical help to die—so-called death with dignity—is not an option in Utah. State Rep. Rebecca Chavez-Houck has introduced a bill allowing for assisted suicide three years running, only to see it die without a debate. She says this is at least partly because of the elephant in the room

of Utah politics. “In this state we have strong feelings about the government not intruding in selfautonomy and selfdetermination,” ChavezHouck says. But, she didn’t count on the Church of Jesus Christ of Latter-day Saints’ rigid opposition to her bill. “I really thought their concept of free agency would allow us a little more room. I thought there would be some space for this, but there’s not. And as long as 90-plus percent of my colleagues are members of the church, I just don’t know how I’m going to get it through.” Chavez-Houck says she’ll keep fighting. “I’ve met terminal patients in favor of this bill. They don’t want to die but their choice [of when] has been taken away from them by the disease. When you work with people like that you want to do everything you can to make it a reality for them.” Scharf wants control over the end of his life. “Choosing the end of my life, rather than allowing cancer to steal my family’s good memories of me, is the one way I can accept this situation and leave in peace.”

In Utah State University’s Snow Hall, music floats into the hallway, keyboards click with the sound of research papers in progress, and a student yells an invitation to his neighbor to go out for drinks after class. It’s a familiar scene, one that plays out at campuses nationwide, with one twist: These students carry an AARP card with their USU IDs. Summer Citizens, a unique continuing education program, allows seniors to live and study as USU summer-session students. “We provide courses for both the mind and body to actively engage people ages 55 and better in new and exhilarating experiences,” says Linda D’Addabbo, program coordinator. History and world events top the list of most popular classes, followed closely by technology courses on social media and cloud computing, health and fitness classes and the arts. The elder frosh also have a full social and entertainment calendar that includes the Utah Festival Opera & Musical Theatre and pubs and pizza joints around town (these are college students, after all). The 2017 program runs from June 2 through Aug. 3. summercitizens.usu.edu

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Be Your Best! It’s all about making patients feel good about themselves Dr. Larry Sargent, a renowned Board Certified Plastic Surgeon has recently moved from Tennessee to Salt Lake City. DR. SARGENT has been Professor and Chairman of the

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a&e ARTS | ENTERTAINMENT

PHOTO ADAM FINKLE

Regent Street

he monolithic Eccles Theater on State Street has been the talk of the town in the months since it opened—the lights! the space! the shows! But to be honest, we’re just as excited about the back of the building. Around the corner from Tracey O’Very Covey’s garage-door mural lies historic and once-infamous Regent Street. By the time you read this, Regent will be lined with vibrant, lively cafes and shops, a pedestrian-friendly connector between the Eccles Theater, City Creek Center and Salt Lake’s living room, Gallivan Plaza.

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a&e

City of Light A Karen Horne PAINTS Salt Lake at night when it shines. BY GLEN WARCHOL

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s an artist, Karen Horne has a problem. Her delight in dressing in vivid colors tends to distract the eye from even her famously luminous streetscapes and paintings of whirling dancers. “For me the color doesn’t end on the canvas,” says Horne, whose kelly-green ensemble sets off her red hair. In fact,

PHOTOS ADAM FINKLE

she has to approve her husband Michael Rowley’s clothing choice before they go out to make sure it is simpatico with her dress. “Color is so important to me that I feel uncomfortable if we clash.” Horne’s color sense and love of human movement has made her one of the best known artists in Salt Lake. Since 1989, when she moved to Salt Lake City from New York, she has been capturing cityscapes, cafe scenes and dance performances in a style she describes as contemporary impressionism or expressionism. In her street scenes, Horne gravitates to gathering places—coffee shops, performance halls and busy thoroughfares. “I like the feeling of people hanging out. I love color and I love gesture. In street life, you get the gestures of pedestrians and people and waiters in cafes.” An overwhelming number of her paintings portray rain-soaked night scenes. Colors smear across the canvas. A recent pastel of the Century 16 Megaplex on 3300 South, far from an exotic locale, through her eye is a neon beacon to romance. “I love figures in the rain. You get all the reflections and vectors of light. It forces you to abstract,” Horne says. “And I’m always looking for opportunities to ramp up the light.” You can see Karen Horne’s work at Horne Fine Art, 142 E. 800 South, SLC, 801-533-4200, hornefineart.com.

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Detroit. It’s an American tradition—believe it or not.” Nielson says a misconception persists that electro music and spinning records behind a DJ booth are the same. Actually, they are very different animals, “It’s my music,” he says, who on occasion spins. “DJing is

“

Salt Lake Underground Chris Nielson is so passionate about electro that he recently took over ownership of Squarewave Sound, a store specializing in the sale of electro musical equipment. 1321 E. 3300 South #9, SLC, 801-915-1729, squarewavesound.com If you’re interested in finding an entry point to electro, Nielson holds court at Diabolical Records once a month on the third Thursday for Squarewaves Sound night—during Salt Lake Gallery Stroll. 238 S. Edison St., SLC, 801-792-9204, diabolicalrecords.com

Electro LAYS LOW on purpose BY CHRISTIE MARCY PHOTOS BY NATALIE SIMPSON

“T

here was a time when I thought I could hear every electronic sound that was ever made,” says electro musician Chris Nielson, stage name SIAK. “I’ve gone through different phases of punk and indie, but in my heart it’s always been electro.” And while Nielson defines his music as electro, he concedes the “electro” has become a blanket term that doesn’t reflect

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

the history of the form. “I think that word has been hijacked by artists, but to me it means artists who are inspired by Kraftwerk, Afrika Bambaastaa, Herbie Hancock and Cybertron.” “It’s an ‘80s kind of sound,” he continues, “So, electro references science fiction, breakdancing, robots and the like,” and, he says, though the masses may think of electro as a European thing, the music is steeped in the history of Motown. “All techno comes from

I’VE GONE THROUGH DIFFERENT PHASES OF PUNK AND INDIE, BUT IN MY HEART IT’S ALWAYS BEEN ELECTRO. –CHRIS NIELSON playing to records and mixing them together. I have all my own machines and essentially all the parts I’ve compiled to use as my instruments become one large instrument that I play. It’s all original music.” The parts vary, but involve a sampler, drum machine, synthesizer, sequencer and effects processors, working together to create a complex wall of sounds and music. Nielson accepts he’ll never get rich playing electro music. In fact, part of the charm of this music, he says, is the fact that it always has been and always will be underground. “The stuff I play is all underground and that’s the way I like it,” he says, “If it’s above ground, it’s called EDM, and it’s really bad.” facebook.com/siakphd

LISTEN IN Chris Nielson (as SIAK) joins Salt Lake magazine for our second Small Lake City Concert. Find his performance at saltlakemagazine.com/ small-lake.

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a&e

Salt Lake Picks Seven cultural events you won’t want to miss. BY AMY WHITING, MEGAN SKUSTER AND CHRISTIE MARCY

HOLI, HOLI, HOLI It’s called the Festival of Colors or the Festival of Sharing Love—a celebration of spring’s arrival. The Indian/Nepalese holiday has taken root in Spanish Fork where the Krishna Temple holds one of the largest Holi festivals in the U.S. Two days of live music, dancing and food, with powdered color thrown into the air every hour. March 25 & 26. Sri Radha Krishna Temple 311 W. 8500 South, Spanish Fork. For details, go to festivalofcolorsusa.com

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LECTURE

Alton Brown’s traveling show Eat Your Science is the opposite of what the word “lecture” might bring to mind. Case in point: ponchos are provided for those who dare sit near the stage. Brown is known as a comedian, cookbook

Alton Brown

writer, musician and self-described “inducer of therapy” when it comes to his performances exploring the science of food. March 31, Abravanel Hall, 123 S. Temple, SLC, 801-355-2787, arttix.org

BOOKS

Self-declared championof-the-misfits Lidia Yuknavitch has a cult following thanks to her ability to engage an audience through tales of real-life battles and bravery. Before she turned 30, Yuknavitch had already weathered abuse, failed marriages, jail, rehab and losing a child. Lidia is an award-winning author and speaker, replacing what could be a victim’s narrative with an empowering one.

Lidia Yuknavitch

March 4, Eccles Center Park City, 1750 Kearns Blvd., Park City, 435-6558252, ecclescenter.org

your space TO CREATE

MEMORIES

T H E F A L L S | 8 0 1 . 7 2 7. 7 2 3 2 1 | 5 8 0 S O U T H 6 0 0 E A S T | S A LT L A K E C I T Y U T THEFALLSEVENTCENTER.COM | THEFALLSWEDDINGS.COM

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a&e

DANCE

March 30-April 2, Capitol Theater, 50 W. 200 South, SLC, 801-355-2787, balletwest.org

THEATER

Artists of Ballet West II

The globally top-earning title in box-office history stampedes the Eccles Theatre in a stunning re-imagination of The Lion King. Performers dance and sing to music by Elton John, Tim Rice and Han Zimmer alongside puppets and stilts, immersing the audience in the Serengeti.

A part of the Nepal Rises exhibit by Lindsay Daniels

March 23 - April 16, Eccles Theater, Eccles Center Park City, 1750 Kearns Blvd., Park City, 801-355-5502, broadway-at-the-eccles.com.

VISUAL ARTS

Salt Lake City-based photographer Lindsay Daniels witnessed firsthand the devastating effects of the 7.8 magnitude earthquake in Nepal in 2015. Nepal Rises is a free photography exhibit that juxtaposes the terrible aftermath of the disaster with the resilience and hope she saw. January 9-March 18, Salt Lake City Library, Sprague Branch, 801-594-8640, slcpl.org/events

Buyi Zama as “Rafiki” in The Lion King North American Tour.

MUSIC

Born in the wrong generation—or just want to relive the good old days? Experience Hendrix will take you there when Buddy Guy, Dweezil Zappa, Johnny Lang, Kenny Wayne Shepherd and other guitar gods take turns playing Jimi’s tunes. March 6, Eccles Theater, 131 Main St., SLC, 801-355-2787, artsaltlake.org According to Barbra Streisand, “There are a number of good singers, a smaller handful of truly great singers and then there is Johnny Mathis.” Though

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younger generations tend to think of Mathis as the standardbearer of Christmas classics, The Greatest Generation knows he is first and foremost a singer of love songs. April 29, Eccles Theater, 131 Main St., SLC, 801-355-2787, Arttix.org Russian singer-songwriter and pianist Regina Spektor is known for her quirky voice, character-driven songs and skilled storytelling. SLmag’s Amy Whiting calls her “The Wes Anderson of music.” Take a date, because fans who purchase a pair of tickets in advance will also receive a free copy of her new album Remember Us To Life. March 31, The Complex, 536 W. 100 South, SLC, 801-528-9197 thecomplexslc.com

Regina Spektor

PHOTOS: THE LION KING BY JOAN MARCUS, BALLET WEST BY KELLI BRAMBLE, NEPAL RISES BY LINDSAY DANIELS

Ballet West presents Hans Christian Anderson’s tale of a mermaid willing to abandon her royal life undersea for a chance at being a human. (What was she thinking?) The Little Mermaid explores the darker tone and consequences of abovewater infatuation, but remains appropriate for all ages and fans of the Disney version.

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PARKCITYLIFE 91

PEOPLE | CULTURE | ATTITUDE 5 Questions . . . . . . . . 92 High Profile . . . . . . . . 93 A&E . . . . . . . . . . . . . . 94 Environment . . . . . . 100 On the Street . . . . . . 102 High Biz . . . . . . . . . . 104 Back in the day . . . . 105

PHOTO PRESTON GALLACHER

RED, WHITE AND SNOW Red, White & Snow is one of our favorite events of the year—three days of food, wine and snow in support of the National Ability Center, one of the nation’s leading community programs that provides sports and recreational opportunities for people of all abilities. This over-thetop weekend is filled with opportunities for foodies and wine enthusiasts to mingle with vintners and chefs on and off the slopes—with all proceeds benefitting programs at the NAC. Oh, and did we mention the wine? March 2-4. For more information, visit discovernac.org

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PARKCITYLIFE // 5 QUESTIONS

Steve Graff

Making Mountains into Playgrounds BY TONY GILL

Whether you’re at Deer Valley laying edges into perfect corduroy or peeling off tire knobs through a perfect berm, you can rest assured Steve Graff has a hand in your fun. Graff has been Deer Valley’s Ski Patrol Director since 2000 and he’s been steering Utah’s mountain-bike revolution since 1994.

YOU’RE THE SKI PATROL AND BIKE PATROL MANAGER. WHAT’S THE DIFFERENCE, BESIDES SHORTS IN SUMMER? SG: In the winter we do what you typically associate with ski patrol, but in the summer it’s more encompassing. I’m also in charge of bike trails and new trail construction. We’re spending a lot of time developing new trails for the mountain bike program.

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WHAT ARE YOU DOING TO HELP BRING NEW RIDERS TO THE SPORT? SG: We’re making a big push for machine-built bike trails suitable for beginner and intermediate riders. We’re also encouraging more people to ride with our bike guides. No matter what level you’re at, you can benefit from riding with a guide who knows the trails.

WHAT HAVE YOU DONE TO KEEP SKI AND BIKE PATROLS HUMMING? SG: We have a really good retention rate and average only six to 10 new people a year. It helps with continuity, which we have because people love their jobs. A number of our former supervisors are still part-timers because they just couldn’t leave.

HOW DO YOU STAY PASSIONATE? SG: I love that you never know what each day is going to bring. It’s always tough to see people when they’re hurt, but it’s a great, rewarding feeling to be able to be there and do what you can to make their situation better.

DOES BEING IN CHARGE KEEP YOU OFF THE HILL? SG: I make a point to get out every day. Even if I can only get out for a couple runs in the afternoon. Whether it’s chewed up powder or frozen slush, I don’t care. I just love being out there.

Deer Valley Resort: 2250 Deer Valley Drive, Park City, 435-649-1000. Deervalley.com

PHOTO ADAM FINKLE

HIGH PROFILE // PARKCITYLIFE

This Land is Your Land Summit Land Conservancy keeps open space open. BY VANESSA CONABEE

If you’ve walked your dog in Round Valley or hiked or biked the Mid-Mountain trail or skied in Empire or Lady Morgan canyons or fly-fished along the Weber River, you’ve enjoyed open space protected and preserved by the Summit Land Conservancy, a local non-profit dedicated to preserving land as open space. The beauty of these undeveloped areas, aside from the actual physical

PHOTO ADAM FINKLE

Cheryl Fox

beauty, is that all of them are wide open and wonderfully free. All you need is a pair of shoes—though fishing poles, bikes and skis are also welcome. They’re free due to the support of landowners willing to create conservation easements and the help of local donors and a sizable contribution by the federal government (up to a 50-percent match). “Thanks to the incredible commu-

nity support of events like Live PC, Give PC and gifts by local donors, we’ve had tremendous growth and gained the capacity to increase the pace and scale of land conservation in Summit County,” says Executive Director Cheryl Fox. Fox has had a stake in Park City since moving here from Southern California in 1987. A self-described “anti-athlete,” she shocked friends and family by becoming a ski instructor en route to grad school. In 1998, after participating in Leadership Park City, Fox helped create Conserving Our Open Lands (COOL), which later became the Summit Land Conservancy. To date, the conservancy has preserved 3,000 acres, monitoring and defending 27 permanent conservation easements throughout Summit County. The conservancy recently purchased 23 acres critical to its Weber River Watershed Initiative, preserving riverfront angler access, wildlife habitat and farmland that protects drinking water. Acting as a mentor for grassroots organizations is nearly as important as saving land, says Fox, who describes Utah as “under land-trusted” in relation to other states. “We’ve been successful because there is money here [in Park City], but agricultural land is extremely important in rural Utah and maintaining green space is important to people everywhere.”

Protected Properties Nana B’s Preserve, 63 acres in Brown’s Canyon, Peoa Siddoway Ranch & Wetlands, 73 acres in Peoa Gambel Oak, 225 acres in Park City Risner Ridge, 53 acres in Park City Dog Holler Organic Farm, 85 acres near Hoystville Pyper Tracey Ranch, 50 acres in Henefer Miss Billie’s, 11 acres in Park City Osguthorpe Ranch, 121 acres in Park City Judd Ranch, 35 acres in Wanship Fawcett Ranch, 46 acres in Henefer Quarry Mountain, 183 acres in Park City Enclave at Cedar Draw, 63 acres in Park City McPolin Farmlands, 116 acres in Park City Rail Trail, 2 acres in Park City Richards Ranch, 19 acres in Park City Round Valley, 690 acres created from 5 separate easements in Park City UP&L. .5 acres in Park City Virginia Mining Claims, 13 acres in Park City Empire Canyon, 1093 acres made up of 4 separate easements in Park City Warren Claims, 105 acres in Park City For an interactive map of these properties, visit wesaveland.org

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PARKCITYLIFE // A&E

The Blind Boys of Alabama is not just a clever band name. In fact, half of the eight members are actually blind. The original members first sang together as kids at the Alabama Institute for the Negro Blind in 1939 and have toured since, including the Jim Crow era American South.

Taj Mahal and The Blind Boys of Alabama

Blind Boys of Alabama

Blues and Gospel heavyweights headline SPRING MUSIC slate BY TONY GILL

Not to throw shade at The Infamous Stringdusters or DJ Mom Jeans, but sometimes we just need a refreshing break from the rotating lineup of mountaintown bluegrass musicians and trendy DJs who dominate Park City’s winter lineup. Sweet relief is coming as blues legend Taj Mahal and gospel virtuosos The Blind Boys of Alabama take cen-

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ter stage in March and April. Taj Mahal is up first on Saturday, March 25, with a show presented by the Park City Institute at the Eccles Center Theater. The Harlem-born musician has spent nearly five decades transforming the possibilities of traditional American blues by incorporating world-music influences from the Caribbean, Africa and the South Pacific into his

work. It’s not only the sounds, but also the content that distinguishes Taj Mahal’s blues, as the subject matter defies convention by eschewing the “woe is me” sentiments of some of his contemporaries. Be forewarned if you’re planning on a passive listening experience: Taj Mahal wants to bring an energetic, engaging experience to the

95 the latest iteration of the group that has evolved from playing for World War II-era soldiers to touring gospel music through the Jim Crow-era South to winning a slew of Grammy awards in the in the 2000s and even releasing a Christmas album, “Talking Christmas,” with the aforementioned Taj Mahal in 2014. But throughout the group’s evolution, they’ve never deviated from staying true to their gospel roots. The Blind Boys of Alabama have long been champions for people with disabilities. Percussionist Ricky McKinnie told Mother Jones in 2011, “It’s not about what you can’t do. It’s about what you do. And what we do is sing good gospel music.”

audience, and he wants them to give it back. He told Vancouver’s The Georgia Straight in 2006, “That’s why I like to play outdoor festivals— because people will just dance. Theater audiences need to ask themselves, ‘What the hell is going on? We’re asking these musicians to come and perform and then we sit there and draw all the energy out of the air.’” So bring some energy and witness one of history’s greatest blues musicians for yourself. George S. and Dolores Doré Eccles Center: 1750 Kearns Blvd., Park City, 435-655-3114. ecclescenter.org

Five-time Grammy-winning gospel crooners The Blind Boys of Alabama keep the good times going with a set of four shows from April 6-9 at the Egyptian Theatre. Lead singer Jimmy Carter was one of the band’s founding members in the late 1930, and he’s still fronting

Taj Mahal

PHOTO JAY BLAKESBERG

HERMAN’S HERMITS

ANNIE

STARRING PETER NOONE

THE MUSICAL

March 9–12

March 23–April 2

GOLDEN STATE/ LONE STAR REVIEW

MAR 15

TERRANCE SIMIEN & THE ZYDECO EXPERIENCE

MAR 17–18

328 Main Street

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

THE BLIND BOYS OF ALABAMA April 6–9

HOT TUNA ACOUSTIC DUO

BEAUTY AND THE BEAST

MAY 18–20

MAY 25–JUN 4

ParkCityShows.com

435.649.9371 M A R / A P R 2 0 1 7 PARKCITYLIFE

PARKCITYLIFE // A&E

Small is Beautiful BY VANESSA CONABEE

A Sydney transplant dishes up delicious, healthy fare at Harvest, the new breakfast-lunch-coffee snack spot on the corner near the Town Lift at 820 Park Ave. Try the savory Buddha Bowl of Goodness (brown rice, pumpkin puree, oven roasted tomato, fermented cabbage, pickled onion, herbed ricotta avocado, seeds, nuts and miso ginger dressing) or sweet caramelized banana and coconut “porridge” (that’s Aussie for oatmeal). Lunch options include a Vietnamese pulledpork roll, fresh salmon and quinoa salad, and a harvest tart of herb ricotta, poached egg, roast tomato and greens. Providing locals with light and healthy options is a fun challenge for the team at Harvest, who have been pleased with the enthusiastic reception of their vegan- and gluten-free options. Part of the Harvest ethos is that good food in good company is just as important as nutrition. “It’s more than just putting something in your body—it’s about connecting with the people you are eating with and connecting with your environment. In Australia, breakfast is just as important as the evening meal—it’s a chance to start the day with a hearty meal and connect with the people you love, and that’s one of the biggest differences we see in America. We want to slow it down.” Sourcing local products and suppliers was the plan from the get-go, starting by commissioning Hugo Coffee Roasters to create a house blend with the same flavor as an Australian favorite. Bread and pastries are supplied by Eva’s Bakery, a Salt Lake baker with their own organically grown flour. Chocolate, of course, is provided by Ritual Chocolate. harvestparkcity.com

PARKCITYLIFE M A R / A P R 2 0 1 7

EMBRACE

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

EMBRACE deer vista

Rod Bradshaw 435.731.0305

rod.bradshaw@sothebysrealty.com

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

DEERVISTA.COM

Brad Jensen 435.901.8333

brad@jensenandcompany.com

PARKCITYLIFE // A&E

Gallery Mar

Main Street’s ARTISTIC mainstay BY TONY GILL

Maren Mullin made a bold choice when she decided to open a gallery on Main Street when she was just 25. Shops come and go on Park City’s main thoroughfare with an alarming regularity, but nine years later, Gallery Mar is still entrenched as a piece of the town’s artistic backbone. “The community is so supportive to entrepreneurs, ”Mullin says. “We’re diversifying to

PARKCITYLIFE M A R / A P R 2 0 1 7

become an arts and culture destination in addition to a sports destination.” Gallery Mar showcases artists from Vermont to California and everywhere in between, including Utah. Local Park City artist Bridgette Meinhold works with wax encaustic, beeswax, resin and raw pigments. For March and April, Gallery Mar is exhibiting two new artists

dealing in abstract expressionism, Shawna Moore and Michael Kessler. Setting foot in the art world can be intimidating, but Mullin is there to help connect collectors at every level with the art that speaks to them. Come in and start your own conversation. 436 Main Street, 435-649-3001. Gallerymar.com

We’re diversifying to become an arts and culture destination in addition to a sports destination. –MAREN MULLIN

FOR EVERY SEASON, FOREVER MEMORIES. At Victory Ranch, year-round recreation and amenities await those seeking a Park City mountain home to call their own. It is a place for your family to escape the everyday, and where great moments in the great outdoors become memories to treasure for a lifetime. Come summertime, our Rees Jones Golf Course challenges your game while a 4,000acre backcountry offers miles of mountain biking trails, yurt camping and 5-stand shooting. Hit the legendary slopes of Park City and Deer Valley in the winter or fly fish along the Upper Provo year-round.

Experience the Good Life in

THE GREAT OUTDOORS

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

Homesites from $475,000, Cabin Homes from $1,695,000 Call 435.785.5000 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.

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PARKCITYLIFE // ENVIRONMENT

The Heat Is On

The ski industry’s two-faced response to global warming. BY TONY GILL

Skiing through powder in Park City can be compared to an immersion in cold smoke—the result of a perfect combination of temperature and moisture, making the snow so light and dry, it seems to disappear into thin air as you ski through it. Parkites experiencing this divine concoction—the pinnacle of downhill skiing—find themselves surrounded by reassuring symbols of the resorts’ commitment to ensuring such powder days will continue season after season, forever.

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Whether it’s Park City’s solar thermal array on Mid Mountain Lodge, the LED lights at Legacy or the bio-diesel snow cats at the LEED-certified Montage hotel in Deer Valley—resorts proudly display their efforts to slow climate change that would destroy the powder snow, their highly profitable resorts and the communities around them. But behind closed doors, the ski industry has a cynical agenda that shows these minimal environmental gestures are simply marketing window dressing for public consumption. A November 2016 story in Powder Magazine highlighted an industrywide trend among ski resorts and industry-affiliated groups to provide hefty political contributions to climate-change deniers who are responsible for stonewalling environmental legislation. The Intermountain West ski industry that includes Park City Mountain (Vail Resorts) and Deer Valley (Deer Valley Resort Company) financially supports climate change deniers. Considering the ski industry would cease to exist without snow, this leaves observers scratching their heads. Reactions range from anger (“Corporate greed knows no bounds!”) to defensiveness (“Big businesses contribute to conservative politicians for more than just green issues”). Deer Valley Resort Company made contributions to Gov. Gary Herbert, who insists the science on climate change “is not necessarily conclusive.” Sorry, Guv, it is. Vail Resorts has donated to opponents of climate-change legislation through political action committees. Vail Resorts PAC gave money to Utah Congressmen Rob Bishop and Chris Stewart—climatechange deniers with histories of opposing greenhouse gas-emissions regulation. Vail Resorts Employee PAC contributed to House Speaker Paul Ryan (a climate-change skeptic)

101 and Vail Resorts Management Company contributed to Herbert. But the companies say critics of their contributions are misinformed. “Climate change is one of the most critical issues facing the planet. And Vail Resorts firmly believes we should all be working on solutions to help combat these issues,” Margo Van Ness, Vail Resorts senior communications manager, wrote in a statement to Salt Lake magazine. “The Vail Resorts Employee PAC is a non-partisan committee that

a donation to Ski Utah in support of Gov. Herbert and his efforts to recognize and promote the economic contribution the tourism industry brings to state of Utah.” Still, for a climatedependant industry, this doesn’t make long-term sense. Lawmakers unwilling to compromise, or even accept overwhelming scientific consensus on climate change, obviously will negate the resorts’ puny green initiatives. Climate activists know deregulation of energy

CLIMATE CHANGE IS ONE OF THE MOST CRITICAL ISSUES FACING THE PLANET. AND VAIL RESORTS FIRMLY BELIEVES WE SHOULD ALL BE WORKING ON SOLUTIONS TO HELP COMBAT THESE ISSUES. –VAIL RESORTS contributes to a wide variety of candidates and engages on a number of issues important to the company. The Employee PAC believes in openly discussing and working with elected officials of both parties, who agree and disagree with us on issues, and we do not shy away from raising important topics with them, including advocating for taking action on climate change.” When reached for comment, Deer Valley’s spokeswoman Emily Summers explained their contribution wasn’t linked to climate change, but economic development. “Deer Valley Resort made

policy has more of an impact on the environment than Deer Valley’s sustainable-slopes program or Park City Mountain’s investment in energyefficient equipment. The specter of a diminished snowpack should give the resorts night terrors. No snow means an economic drought for Utah. The National Resource Defense Council and Protect Our Winters contracted a comprehensive study from the University of New Hampshire on the economic impacts of climate change on winter tourism. The findings were grim. Utah sees 14 percent fewer

skier visits in low-snow years than high-snow years, leading to an economic loss of $66 million along with more than 1,000 jobs cut. As snowpack averages continue to diminish long-term and ski seasons get shorter, it’s not only the economic viability of the ski industry that’s at stake, but the health of the communities that rely on it. These politicians, supported by the ski industry, see alternative energy as a pipe dream. An industry insider who works for an energy consulting company spoke on condition of anonymity. A pro-fossil fuel energy policy in Utah is shortsighted, he says. He suggests we could reduce greenhouse-gas emissions and consumer energy costs while developing renewable energy. “Support for coal is typically based on cost, but consumer energy prices are decreasing even while recent coal regulation is being enforced and natural gas and renewable energy use increases.” He pointed to an independent October 2016 analysis by the U.S. Energy Information Administration and a National Renewable Energy Laboratory assessment as evidence. Skiers, a mostly affluent group, are becoming more serious about fighting climate change and it effects who they support in elections. It may soon effect where they spend their recreation money. They just might choose resorts that put corporate money behind politicians who will keep the snow coming.

IN THEIR OWN WORDS

Resort-supported Politicians’ Views on Climate Change Despite the fact that scientific data underlying the studies of global warming appear to have been manipulated to produce an intended outcome, EPA officials disregard the contaminated science, –Bishop: December 8, 2009

Rob Bishop US Representative for Utah’s 1st Congressional District Washington office: 202-225-0453

The science regarding climate change is anything but settled. –The Salt Lake Tribune: April 13, 2013.

Chris Stewart US Representative for Utah’s 2nd Congressional District Washington Office: 202-225-9730

I’ve heard people argue on both sides of the issue, people I have a high regard for. People say man’s impact is minimal, if at all, so it appears to me the science is not necessarily conclusive. –Deseret News: June 16, 2009

Gary Herbert Utah Governor Office: 801-538-1000

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PARKCITYLIFE // ON THE STREET

How Green is Green Enough?

“I’m not sure how green

“Is the ski industry is doing enough in reducing its carbon footprint?”

“They are kind of

they are on paper. I

industrializing the whole

know they try to appear

thing. Caring more about

really green with their marketing, but flying people in and out of here to ski is pretty substantial.”

BY VANESSA CONABEE

It’s no secret that the ski industry is, ahem, shockingly bad for the environment, an irony that isn’t lost on its enthusiasts—a nature loving bunch who understand global warming is no joke. With less snow and shorter winters costing the industry billions, we put the question to a group of locals, and let them be the judge.

Brynne Hitchcock

Moose Jackson

the leisure of tourists

Amy Tolman “I came in for the week-

than the locals and the environment.”

end and took a bus and then took a plane, so in terms of that travel, I know it adds to the footprint.”

Terrence Walsh “I take the bus to the

Tasia Tanner

slopes, and because I

“Part of the joy of Park

work near the lift, I can

City was that it was small

just walk across the

and now we are bigger.

street. That gives locals

They do have a chair that takes you all the way into town, and then you can take the bus, so that provides some transportation.”

Heidi Hawthorne “It would be cool if they tried to incorporate solar power because Utah is one of the states with the most sunshine.”

some really good options to reduce transportation. There’s also a lot of used gear around, which reduces the carbon footprint. I didn’t have to buy anything new to ski here.”

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PHOTOS ADAM FINKLE

102

ONE PASS.

TWO DAYS.

THE BEST OF UTAH DINING.

A two-day progressive food & wine tasting event Downtown Salt Lake City

June 2017

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

104

PARKCITYLIFE // HIGH BIZ

Gourmet Graband-Go Imperial Hotel’s casual fare builds on Riverhorse. BY VANESSA CONABEE

Riverhorse has been a main-

French fries topped with gravy and squeaky cheese is a Canadian classic we’ve learned to love. But in typical Yank fashion, we’ve gilded the lily. At Riverhorse Provisions, poutine comes topped with piquillo peppers, beans and guacamole or elk , buffalo, venison and chipotle creme. Dare you to ask for one with everything.

Riverhorse Provisions 221 Main Street, Park City riverhorseprovisions.com

PARKCITYLIFE M A R / A P R 2 0 1 7

Chef Seth Adams at the new Riverhorse Provisions.

PHOTOS ADAM FINKLE

OVER THE TOP POUTINE

stay of Main Street for decades. Now the restaurant is building on its reputation with a market café in their newly renovated Imperial Hotel. Stop by the top of Main Street for a breakfast of smoked-brisket hash or polenta French toast or grab a breakfast wrap to go. Lunch offerings include Chef Seth Adams’ spin on the BLT, with house-made bacon and Niman Ranch pork belly and tomato and avocado on multigrain bread, and a grain and kale bowl of golden farro, oranges, cider cranberries, toasted pine nuts and a chili lime vinaigrette. The variety of take-out meals and grab-and-go treats includes specialty totes and baskets (who doesn’t love chocolate, cheese or charcuterie?). Gourmet grocery items include fresh produce, local dairy, cooking oils, housecured meats and a deli case packed with salads and sides, as well as fresh cuts of high-grade meats and fish to fill the at-home chef’s needs. Riverhorse’s gourmet catering and private chef services have also found a home here; there’s a private-event space on the second level and luxury penthouse vacation rentals on the top floor. When can we move in?

BACK IN THE DAY // PARKCITYLIFE

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PC’s Early One-stop Shop PHOTO COURTESY OF PARK CITY MUSEUM

BY VANESSA CONABEE

At the turn of the century, Main Street was the go-to source for the hardworking folk of Park City for meat, supplies and provisions to feed, clothe and comfort the industrious mining community. While other purveyors came and went, Smith and Brim General Store was a constant in one form or another from 1886 to the late 1950s. Smith and Brim (a.k.a. Smith’s Meats, Palace Meat Market and Smith Butchery) delivered high-quality meat, providing “fair and courteous treatment and full value for the money.” Some business owners entered into a kind of gamble with local prospectors, agreeing to grubstake arrangements that allowed miners to trade food for a portion or stake in future discoveries. Extending credit to locals could be a risky business, and during the Depression, many merchants began demanding cash. Locals also faced their own risks—with all the provisions stacked a good 10 feet behind the counter, it was difficult to determine if the goods were any good at all.

M A R / A P R 2 0 1 7 PARKCITYLIFE

Steaks | Chops | Seafood

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255 S West temple

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Reservations at opentable.com

spencerssaltlake

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dining GUIDE FOOD | DINING

PHOTO ADAM FINKLE

Firewood . . . . . . . . . 108 Ikigai . . . . . . . . . . . . 112 Blue Plate Diner . . . . 114 Ogden Restaurants . 116 Meditrina . . . . . . . . . 118 Laziz Kitchen . . . . . 120

Aimee Altizer creates desserts at Firewood on Main.

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dining guide

John Murcko stokes his signature wood-fired grill.

Firewood on Main MAN. FIRE. WOOD. It’s a great combination. IN 2012, Chef John Murcko changed dining in Park City when he re-imagined all the restaurants at what was then called Canyons Resort owned by Talisker. With a talented team—Clement Gelas, Briar Handley, Zeke Wray and many others—Murcko brought resort food into the new food world of unstuffy service, farm-to-table ingredients and local sourcing. Then he was hired by the Earl Holding family to do the same thing at Sun Valley Resort in Idaho. Now Murcko is back: His new

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Firewood opened on his old Main Street stomping grounds. As usual with Murcko, he’s right on top of a nationwide trend: cooking over fire. The centerpiece of Firewood on Main’s kitchen is a massive wood burning grill by Grillworks, a version of the Inferno built for Chef Tom Colicchio, endorsed by Chef Jose Andres and used by Chef Dan Barber. One of the adjustable-height grills is fueled with oak, one with cherry and apple wood—and as the servers deliver dishes to the diners, they tell you which wood was used

for each particular dish. It’s not often that one piece of equipment dominates a restaurant kitchen and cuisine the way this grill does. Each chef is constantly checking the fire as well as the food—poking at piles of coals, adding a piece of wood from the stack stored under the counter, making sure the cooking temperatures are correct and even. “You don’t just turn a dial to a certain setting and forget about it until the cooking time is up,” says one line cook. “It’s easy to get involved in something else, then turn

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

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dining guide The Salt Lake Dining Guide is edited by

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

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GUIDE LEGEND

State Liquor License

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+ D

warm chocolate cake with coffee-roasted beet gelato. Firewood is a big restaurant, but the dining room, paneled in horizontal weathered planks with a wall of industrial paned windows looking into the working kitchen, feels cozy. Asked who designed the place, Murcko answers, “me,” and goes on to tell the story behind the dining tables which he handmade with his father, where the wood for the cypress table came from (his property in Escalante) and the function of all those decorative rusty machinery parts. John Murcko tends to be a cheerful guy—his whole face crinkles when he smiles and he smiles a lot. But he seems especially happy about this new venture, probably because he’s back in the place he likes best. Behind the stove. 306 Main St., Park City, 435-252-9900

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around and find your fire’s gone out.” Despite the extra complication, everyone in the kitchen seems to love what they’re doing. Or maybe those weren’t big grins. Maybe they were grimacing from all the heat. Just because all the food (except dessert) is cooked with fire doesn’t mean everything has a grilled or charred taste. The grilled oyster—a version of Rockefeller with creamed spinach, bacon and beet-pickled shallot— has only the faintest whiff of smoke, and the duck-leg confit’s time over apricot wood mostly served to firm up the outside of the fat-cooked meat. Other dishes, like the (inevitable) pork belly glazed with honey wine apple vinegar and, of course, the Kobe New York strip, declared their cooking process more boldly. Murcko pulls inspiration from all over the country and the globe—the Kobe was sauced with black garlic, the fantastic cauliflower salad, with currants, almonds and a spicy vinaigrette, had a whiff of India. Desserts, thank goodness, are made in another part of the kitchen with a regular stove, and pastry chef (and ordained Episcopal priest) Aimee Altizer emphasizes deep-flavored, unfussy creations like a caramelized apple tart with marzipan ice cream or a

2A 016 D WAR

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

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Grand America Grand America Hotel’s Garden Cafe is one of the stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 016 D

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

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Pallet As Portlandia as SLC

gets, this warehouse-chic bis2A 016 D

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

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La Caille Utah’s original glamor girl is

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

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

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

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

Provisions With a bright,

fresh approach to American 2A 016 D

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

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, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-2728255. EGN – O

Listings

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

AMERICAN FINE DINING

Bambara Nathan Powers makes deci-

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

SALT LAKE CITY & THE WASATCH FRONT

MAR/ APR

Table X A trio of chefs col-

laborate on a forward-thinking 2A 016 D

WAR thoroughly artisanal menu— vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. EGM – N

AMERICAN CASUAL

Avenues Bistro on Third This tiny

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

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

tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a

CHATEAU LA CAILLE Besides estategrown Seyval Blanc, the winery bottles Santa Rita Pinot Noir, a Columbia Valley red blend and a Merlot sourced from Walla Walla.

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DO-OVER

Naked Fish becomes Ikigai A reason to eat

IKIGAI CHEF DAVID HOPPES “The most exciting thing for me is when other chefs come in the restaurant and get excited about the food.”

Yes. We will all miss the sushi. When restaurateur Johnny Kwon made the decision to shutter Naked Fish as a sushi bar, his wife Casey grieved along with the rest of us. But we all have to face Kwon’s re-concepting—there is no more Naked Fish. Now there is IKIGAI. It’s not a euphonious word, and has an unfortunate phonetic parallel in English, but the meaning is clear, once you look it up. It’s roughly equivalent to the French “raison d’etre” or “reason for being.” Kwon’s was not a popular decision, especially since Naked Fish already had a clear ikigai that included excellent sushi. But Ikigai has a definite ikigai too. I could just sum it up by saying: ramen carbonara katsuobushi. A big part of the new direction is Chef David Hoppes, who now owns a piece of Ikigai. Hoppes is from Utah, worked for Kwon years ago, then left for San Francisco

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where he worked at Saison, one of the most lauded and expensive restaurants in the much lauded and expensive Bay Area scene. “I was planning on being here a short while to help my dad,” says Hoppes. “But then Johnny and I started talking and I got excited about sharing a lot of what I learned in San Francisco. Salt Lake can be a little insular—people stay here, or when they leave, they don’t come back. We have so much cool food here—foraging, local farmers, local meat.” For example, Hoppes gets third-generation wagyu beef from Yarmony Ranch near Steamboat Springs, Colorado. “They sell three cows a week,” says Hoppes, who takes his cuts and covers them with koji rice (the inoculated rice used to make sake) for three days. The treatment has an effect similar to long aging—it pulls moisture out of the meat to concentrate the flavor and begins the protein break-

down that fosters umami. Contrary to the sushi wisdom that the freshest fish is the best fish, Hoppes also ages fresh fish in traditional Japanese hinoki cypress (naturally antimicrobial) boxes. Obviously, everything Hoppes does is part of his striving for flavor—which brings us back to the ramen carbonara. “I melt a wad of butter very gently so it doesn’t break and add freshly grated katsuobushi. The butterfat holds the flavor. I cook the ramen al dente and toss it in the butter with an egg yolk cured in miso. In Japan, they age eggs until they are rock hard—mine are just cured a couple of hours and used to thicken the sauce. Then we grate fresh katsuobushi over it.” The result is probably the most umami-packed dish in Utah— that’s ikigai. 67 W. 100 South, SLC, 801-595-8888

favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

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

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

hit when it opened, constant 2A 016 D

WAR 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

Contemporary Japanese Dining LUNCH • DINNER • COCKTAILS

18 MARKET STREET • 801.519.9595

The Dodo It’s hard even to update the

review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM

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

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

Hub & Spoke Scott Evans’ (Pago,

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

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dining guide Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801364-7166. EGM Left Fork Grill Every booth comes

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

Little America Coffee Shop Little

Charlie Gehrke, Christie Marcy, Georgia Gehrke

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

DINING WITH KIDS

Blue Plate Diner Chicken fried

BY CHRISTIE MARCY

“What’s a chicken-fried steak?” 12-year-old Charlie asked me as he looked over the menu at BLUE PLATE DINER. When I explained that it was beef, battered and deep fried like his beloved fried chicken and then topped with an ample serving of gravy, he was all in. “That’s what I’m having,” he declared definitively. As someone who grew up on Southern food, I’m more picky about fried things and gravy than anything else in life. But I figured that the Blue Plate, with its welcoming throw-back neon sign flashing like a beacon in the night and kitschy décor— walls are decorated with license plates and velvet Elvis paintings—was as THEIR OPINIONS good a place as any to MATTER get some comfort food. When Charlie ordered Georgia and Charhis chicken fried steak lie Gehrke help form their mother our attentive and hipster Christie Marcy’s waiter told my son that dining opinions. he had two options—the breakfast, which comes

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with eggs, or the dinner, which includes a side salad, a choice of potato and vegetables. He, in the middle of a growth spurt, chose the larger meal. I opted for the served-all-day breakfast option of a ham and cheese omelet. When our food came, Charlie’s plate was so full of pale gray gelatinous gravy that we were unable to tell where the steak ended and mashed potatoes began— steamed zucchini, yellow squash and carrots shoved over to one side were the only color on the plate. Worse, the gravy had no flavor, ruining a standard diner dish—and because it was so plentiful, it was difficult to eat around. My omelet was better—the cheese to egg to ham ratio was perfect and it was cooked just right. But the side of bacon I ordered with it was overcooked and bordering on burnt. As we left, Charlie shrugged and told me, “Next time, we should just get burgers and fries.” 2041 S. 2100 East, SLC, 801-463-1151

Lucky H Bar & Grille The classic hotel restaurant is aimed at the same clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the men includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN Meditrina Meditrina has secured

its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM

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

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

Pig and a Jelly Jar Terrific break-

fasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801605-8400. GM

Porch A chef-owned restaurant in the

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

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically cre-

ated its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGM

Red Butte Café This neighborhood

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

Restaurants at Temple Square There are four res-

taurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-5393170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original

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

Rye The food rocks at this hip new

version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours. 239 S. 500 East, SLC, 801-364-4655 .EGLL

INTO YOUR FUTURE After a leisurely breakfast at Oasis, stroll into Golden Braid Books and schedule a reading with one of the staff intuitives.

a new Riverhorse experience

Gourmet noshery, market, and café at the historic Imperial House.

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

Let your senses go wild.

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

Meet, eat, and treat yourself to a high-quality selection of gourmet food, espresso, and more. 221 Main Street Park City, UT 84060 435-649-0799 Open daily 7:30 am to 7:00 pm RiverhorseProvisions.com

Inquire about Riverhorse Catering, Private Chef & Event Venues: events@riverhorseparkcity.com General inquiries: provisions@riverhorseparkcity.com Follow us on Instagram: @RHprovisions

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dining guide Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M Stella Grill A cool little arts-and-

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

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

Tin Angel has grown into one 2A 016 D

OGDEN DINING

Ogden Restaurant Week Discovering Ogden’s hidden treasures Who knew? Wataru Misaka was born and grew up in Ogden. Misaka, a Nisei, was born in 1923. Tall for the time (5 foot 7 inches) he played basketball, leading Ogden High School to state and regional championships in 1940 and 1941. He went on to become the first non-white player and the first player of Asian descent in the NBA (known then as the Basketball Association of America. I first heard of “Wat” when I was standing in the place he grew up: a basement under Historic 25th Street. Back then it was the lower level of Wat’s father’s barbershop. Now it’s Tona Sushi’s garden, where owner Tony Chen grows herbs and sprouts under artificial light. I had never eaten at Tona Sushi before either. But checking out participants in OGDEN’S FIFTH ANNUAL RESTAURANT WEEK, I sampled excel-

lent food and learned a little 25th Street history at the same time. Specifically celebrating independent restaurants in downtown Ogden, Restau-

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rant Week invites diners to enjoy a twocourse meal for just $10 and/or a threecourse meal for $17—both options are a steal, whether you opt for an artisanal pizza and an unusual beer at Slackwater or a more highbrow meal at Hearth. The restaurateurs love it. “Restaurant Week allows us to showcase specials,” says Chen. “Our job is to push diners out of their comfort zone and get them to explore the menu beyond their favorites. Restaurant Week prices allow them to feel comfortable doing that.” Across the street at Zucca Trattoria, chef Geraldine Sepulveda feels the same way. “We grow our own herbs, make our breads and pasta—even make our own hamburger buns. Restaurant Week is a great opportunity to educate our diners and let them know we go way beyond pizza and spaghetti.” This year, Ogden Restaurant Week runs from April 6-April 15. For a full list of participating restaurants, go to visitogden.com.

WAR of Salt Lake’s premier dining destinations, still with a boho touch. Chef J erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801328-4155. EGLL

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS

Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL

117 Bagel Project “Real” bagels are the

whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL

Biscott’s An Anglo Indian teahouse

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

Bubble and Brown Morning Shop

Downstairs in the business incubator called Church & State, Andrew Scott has a pastry shop worth finding. Relying on the goodness of butter and local fruit, Scott turns out roast peach tarts, scones, quick breads and other baked delights, according to the season. Closes at 2 p.m. 370 S. 300 East, SLC, 385-212-4998. GL

Caffe d’Bolla John Piquet is a coffee

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

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

Carlucci’s Bakery Pastries and a

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

Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart Frenchstyle cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL 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

MAKE YOUR DAY A cup of French onion soup and half a Brie-bacon grilled cheese with apple butter should do the trick, especially if you top it off with a fresh pastry.

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dining guide Publik A super cool coffeehouse serv-

ing the latest in great coffee; an oldschool java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffeefueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Meditrina 2.0 Jen Gilroy’s wine bar, part deux

A pioneering local small-plates restaurant, Meditrina has been a hit since it opened in an unlikely location near the Bees’ ballpark. Now it’s moved into a more natural habitat, the building officially called Central Ninth Market. A success story of the city’s Redevelopment Agency, the building was designed specifically for local businesses— now MEDITRINA’S neighbors are Laziz, Jade Market and Water Witch, among others, giving it the instant density necessary for retail and restaurant success. The setting is modern, not funky like the old rehabbed house on West Temple, but there’s still a purple wall and the original concept remains: mostly small plates paired with interesting wines. A few large plates for larger appetites are offered, but the delight here is in the multitude of tastes. What I love about Meditrina is the general lack of preciousness—small plates include down-to-earth dishes like buttery shrimp and grits, a fantastic toss of Brussels sprouts with lentils (earthy meets earthy, one green, one grain), wings livened with shishito peppers. And, thankfully, the drunken Oreos are still on the menu. 165 W. 900 South, SLC, 801-485-2055

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pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

BAR GRUB & BREWPUBS

Avenues Proper Publick House

Publik Kitchen See Publik above, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. GL

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

Salt Lake Roasting Company At

Black Sheep at Epic This is Epic

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

NEW LOCATION

The SugarHouse Barbecue Company This place is a winner for pulled

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The Rose

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

Tulie Bakery You can get a little spiri-

tual 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

Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now done by the crew from Black Sheep and is 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

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM Fats Grill & Pool Keep Fats Grill in

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

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

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

The Pub’s Desert Edge Brewery

Soco Downtown soul food—as soulful

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

as SLC gets—in the heart of downtown, and it’s open late. ON the bone fried chicken, good greens, s’rimp and grits, sweet tea—Soco has it all. 319 S. Main St.,SLC< 801-532-3946. EGL

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

119 HAofLL

Squatters Pub Brewery

FA M E 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 Wasatch Brew Pub Part of the same

mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be— hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM

BREAKFAST/LUNCH ONLY

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

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

BURGERS, SANDWICHES, DELIS

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

RedHot Hot dogs so huge you have

to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801-486-1327. GL

Siegfried’s The only German deli in

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

Tonyburgers This home-grown

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

CENTRAL & SOUTH AMERICAN

Braza Grill Meat, meat and more meat is

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

Del Mar Al Lago A gem from 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

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 frighten-

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

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

Proper Burger and Proper Brewing Sibling to Avenues Proper, the new

Boba World This mom and pop place

place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. EGM

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

CY Noodle House Another Chi-

natown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM

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

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

FRENCH/EUROPEAN

Bruges Waffle and Frites The

original tiny shop 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 portsauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N Franck’s Founding chef Franck Peissel’s influence can still be tasted— personal interpretations of continental classics. Some, like the meatloaf, are

FROM THE SOURCE Don’t forget you can buy Red Rock’s brews straight from the Beer Store, 443 N. 400 West, SLC.

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dining guide

ININ

perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

Paris Bistro Rejoice in true

French cuisine via escargots, 2A 016 D

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 WAR

Trestle Tavern Another concept from

Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM

INDIAN

Bombay House This biryani main-

Laziz Kitchen Loving Laziz even more

There are so many reasons to love LAZIZ KITCHEN. Some are obvious—their top-notch

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restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu, especially compared with most local Indian eateries. 214. W. 600 South, SLC, 801-532-2322. EGM

Curry in a Hurry The Nisar family’s

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

Lebanese-style hummus, muhammara and toum, found at markets like Caputo’s, Harmons, Liberty Heights Fresh, Urban Farm & Feed, Whole Foods and The Market in Park City. Moudi Sbeity and Derek Kitchen started selling their Middle Eastern food at the Downtown Farmers Market years ago, grew it into a thriving wholesale business and now they’ve opened a brick-and-mortar. (Of course along the way, they argued in front of the Supreme Court for gay marriage, held a wedding open to the city and got Kitchen elected to the Salt Lake City Council.) Besides the spiffy little cafe, ambitiously serving breakfast, lunch, dinner and anytime snacks, Laziz Kitchen has shelves of product to sell, their own and others. And, combining their socially conscious modus operandi with sheer practicality, the kitchen is filled with Middle Eastern immigrants. “These ladies needed work and they already know how to cook the food better than we could teach them,” says Sbeity. 912 S. Jefferson St., 801-441-1228

Copper Bowl An excellent Indian

NEWCOMER

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

Himalayan Kitchen SLC’s

premier Indian-Nepalese res2A 016 D

WAR taurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the

tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M Saffron Valley East India Cafe

Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. EGM – N

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious

salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. EGL – M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful.

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

Café Trio Pizzas from the wood-fired

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

121 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

WINNER

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

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

2016 Gold Medal Proper Beer

2015 Bronze Medal Stumblebee Lager

2014 Silver Medal RoggenSchwarz Rye Black Lager

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

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dining guide Caffé Molise The menu is limited, but excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM Caffé Molise BTG A sibling of Caffe

HERE’S THE BEEF Chef Shifflett’s carpaccio at Stoneground is a marvel, on the plate and in the mouth.

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

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M

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

Caputo’s Market and Deli A great

Pizzeria Limone The signature pie at

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, 801-5318669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

Cucina Toscana This longtime

favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463

Este Pizza Try the “pink” pizza,

topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL

Granato’s Professionals pack the

store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL

Mia Sicilia A family-run restaurant

with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. GEL – M

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Stanza Main Course Management,

the group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Chef Logen is having his way with traditional Italian dishes, making all the pasta in-house. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene!464 E. 300 South, SLC, 801746-4441. EGLLL – MLL ININ

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

Nuch’s Pizzeria A New York–sized

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Stoneground Italian

Kitchen The longtime pizza 2A 016 D

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

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

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

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

Valter’s Osteria Valter Nassi’s res-

Salt Lake Pizza & Pasta And sand-

wiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801484-1804. EGL – M

Sea Salt The food ranges from ethere-

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

Settebello Pizzeria Every Neapolitan-

style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL –M

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

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

Veneto Ristorante This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN

JAPANESE

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

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM

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

123 Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years. Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region. Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

282 South 300 West, SLC • (801) 328-3463 • toscanaslc.com

SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch Open 7 days a week 7:30 to 2:30 SINCE 1952

Located between Resorts and Airport • 1624 S. 1100 East, SLC

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!

WINNER

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

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dining guide

BEAUTIFUL SOUP Mike Fukumitsu’s ramen is simply some of the best soup in the city.

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

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. GEM

Shogun Relax in your own private

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

Simply Sushi Bargain sushi. All-

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

HAofLL Mazza Excellent. With FA M E 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 Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N ININ

Manoli’s Manoli and Katrina

Katsanevas have created a 2A 016 D

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

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

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

Tosh’s Ramen Chef Tosh Sekikawa,

Padeli’s One of Salt Lake’s original

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

Tsunami Besides sushi, the menu of-

fers 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 HAofLL

Aristo’s The best of local

FA M E Greek eateries is also one of

the city’s best restaurants, period. Fare ranges from Greek greatest

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL

Spitz Doner Kebab This California

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

ININ

Alamexo A fresh take on

Mexican food from award2A 016 D

WAR 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

Chile Tepin Instantly popular for its

generous servings of not-too-Americanized Mexican food, this place usually ahs a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

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

HAofLL Takashi Takashi Gibo FA M E earned his acclaim by buy-

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

you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No takehome. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M

Café Med Get the mezzes platter for

MEXICAN/CENTRAL AMERICAN

Kyoto The service is friendly, the sushi

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

Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM

124

Frida Bistro Frida is one of

the finest things to happen to 2A 016 D

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

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL Red Iguana Both locations are a blessing in this FA M E 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

HAofLL

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

125 RATED TOP RESTAURANT IN PARK CITY Executive Chef Ryan Burnham expertly melds an old world charm with a farm-to-table ethos to craft a refreshing take on modern alpine cuisine. Drop in for our world-renowned cheese fondue and stay for our award-winning seasonal fresh menus. Open for the season starting December 2, 2016. Please come and enjoy our European atmosphere for Lunch, Après Ski, and Dinner 7 days a week open at 11:30am. We are also available for private events, including holiday corporate and family events.

WINNER

7570 Royal Street East. Park City • (800) 252-3373, (435) 649-7770 GoldenerHirschInn.com

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

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

WINNER

2013

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

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126

dining guide 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

ININ

SEAFOOD

Current Fish & Oyster

House An all-star team 2A 016 D

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

Harbor Seafood & Steak Co. A

much-needed breath of sea air refreshes this young restaurant, which updates their fish-oriented menu frequently. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

OYSTER ALERT! We’re nearing the end of months with “R”s! Then, historically, oyster season is over until September. Stop into Kimi’s and eat a dozen or two with your choice of Nawlins red sauce or French mignonette.

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

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

The Oyster Bar This is one of the

best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W.

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN

Chanon Thai Café A meal here is

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

Indochine Vietnamese cuisine is under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious

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

Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Cur-

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

Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM Sapa Sushi Bar & Asian Grill

Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Sawadee Thai The menu goes far

outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M SOMI Vietnamese Bistro But there’s

also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGN

Thai Garden Paprika-infused pad

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

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

127 HONEST UNTIL THE END. It is an invaluable remedy for all disorders. Stimulating. Imparting tone to the stomach, and strength to the system and a most officinal tonic. To the tourist bent on pleasure or business, or the emigrant seeking a far western home. Honest John Bitters is a useful medicine to take with you on the journey. Small Batch. Handcrafted. Available in 5 flavors. Aromatic • Orange • Grapefruit • Black Walnut • NOLA Available at • Caputo’s • Online Wholesale Inquiries info@honestjohnbitters.com 331 S. Main Street, SLC • @honestjohnbittersco • honestjohnbitters.com

OPEN 7 DAYS A WEEK A thoughtfully curated dining experience driven by the seasons and our community. Our menu highlights local and regional ingredients sourced at the height of freshness.

418 E 200 S, SLC • 801.539.9999 • hslrestaurant.com

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

WINNER

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

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dining guide

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

GOLDENER HIRSCH

Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s The quality of the meat and

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

VEGETARIAN

Omar’s Rawtopia Owner Omar Abou-

Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and

MODERN EATING ESTABLISHMENT Modern Family’s Ty Burrell is part of the group that lately acquired this Park City perennial—look for changes.

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

The Farm Restaurant Food is at the

forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Glitretind The service is polished, and

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

Goldener Hirsch A jazzed up Alpine

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

mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamiacreamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL – M

350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435649-3140. EGN

J&G Grill Jean-Georges

Vongerichten lends his name 2A 016 D

WAR to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO

Mariposa at Deer Valley (Open

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

Mustang A duck chile relleno arrives

AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 7

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 ININ

The most charming inn in Deer Valley, Goldener Hirsch is a perfect place to celebrate an April Easter.

Ruth’s Chris Steakhouse This Ugly

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

STEAK

128

Tupelo Chef Matt Harris

brings a touch of the South 2A 016 D

WAR and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

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

AMERICAN CASUAL

Blind Dog Grill The kitchen offers

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

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

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

Fletcher’s on Main Street A fresh

idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes

129 J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events. Rated the number one restaurant in Park City – Trip Advisor

14 WINNER

4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.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 featuring Saturday & Sunday Brunch!! Après Work: Oyster Bar Lounge, Monday - Saturday 4 pm - 9 pm Dinner: Monday - Saturday 5 pm - 9 pm Brunch: Saturday & Sunday 10 am - 2 pm

2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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

WINNER

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

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130

dining guide range from burgers to Beef Wellington— with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. 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

Spin Café Housemade gelato is the

Handle Chef-owner Briar Handly made

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

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

High West Distillery Order a flight of

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

Jupiter Bowl Upscale for a bowling

It can still be chilly in the spring at this cafe with the fab view but not to worry—they’ll be happy to bring you a cuddly blanket.

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

BAKERIES & CAFÉS

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL

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

Peace, Love and Little Donuts

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features oldfashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Wasatch Bagel Café Not just bagels,

Sammy’s Bistro Down-to-earth food

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

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

BUNDLE UP

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, 435654-0251. EGL – M

Silver Star Cafe Comfort food with

an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops—try the breakfast pizza!—and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or

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Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. GL

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

BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The house-

brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—comple-

ment a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-6499868. EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the

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

Bistro 412 The coziness and the low

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

Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

ITALIAN & PIZZA

Fuego Off the beaten Main Street

track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N.

131 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 FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. Two-person ensemble on Thursday evenings. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

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

Mazza Middle Eastern Cuisine has been an institution in Salt Lake City for more than a decade. Mazza’s menu features your old favorites along side new dishes and seasonal specialties. Mazza takes pride in authentic dishes made from scratch, with the highest quality ingredients, locally sourced whenever possible. Enjoy lunch and dinner, Monday through Saturday, at either of our neighborhood locations, 9th and 9th or 15th and 15th.

DINING AWARDS

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

NEW LOCATION IN THE CENTRAL 9TH MARKET Serving weekend brunch, lunch and dinner. Catering and private dining room available. “Like” us on Facebook for exclusive offers and updates on Food & Wine Events.

165 W 900 S, SLC • (801) 485-2055 • meditrinaslc.com

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dining guide Market St., Park City, 435-658-0669. EGM – N

Grappa Dishes like osso buco and

grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

JAPANESE/PAN-ASIAN

Sushi Blue Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N Wahso Restaurateur Bill White is

known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-615-0300. EGO

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

MEXICAN & SOUTHWESTERN

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-6492252. EGM

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

Billy Blanco’s Motor City Mexican.

One of this steakhouse’s least expensive entrees is one of its best: The Butcher Burger is topped with aged cheddar, bacon aioli, arugula and tomato...you get the picture.

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel

shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

Baja Cantina The T.J. Taxi is a flour

BUTCHER’S BURGER

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

The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435575-0846. EGM - N

Chimayo Bill White’s prettiest

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

EGO

El Chubasco Regulars storm this

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

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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 beauti-

Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside

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

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

AMERICAN CASUAL

The Bluebird The ornate soda

fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking

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

BAR GRUB & BREWPUBS

Beehive Grill An indirect offshoot

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

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

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

Prime Steak House Prime’s recipe

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

for success is simple: Buy quality ingredients and insist on impeccable service.

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy

Primo Restaurant

133

For over 20 years, Primo Restaurant has been serving the best Italian food in Salt Lake City with unique and authentic cuisine and exceptional service. Now in our new home for the last three years, we have a lot more to offer to our valued customers. In addition to great food and service, we have the capability of doing big events like weddings and business meetings for up to 200 people with free parking. We also have a beautiful patio and many private rooms for all you need in one place.

4699 S. Highland Dr., Holladay • (801) 947-0025 • primoslc.com

AN AMERICAN CRAFT KITCHEN At Provisions we believe in the value of carefully executed, ingredient driven small batch cookery, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredients by keeping it simple, preparing it the best way we know how. We work closely with a community of passionate producers, importers and makers to ensure a memorable experience. We cook and eat with the seasons as it’s better for the environment and for our health. The bounty of nature guides our menus and gives us inspiration. We change the menu often and never compromise, we use the best when it’s at its best, to achieve peak flavor in peak season. Open for dinner Tuesday thru Sunday from 5 -10pm. Sunday Brunch from 10:30-2:00pm.

16 WINNER

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

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dining guide

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, 801298-2406. 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

MOUNTAIN HIGH The mountain of char-tipped smoked pork chileverde nachos are locally revered and rival the pizza in popularity.

Rovali’s Ristorante This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM Zucca Trattoria Chef-Gerladine Sepul-

veda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM – N

STEAK

Maddox Ranch House An-

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the famil-

iar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail

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makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL

The Black Sheep The cuisine here

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

The Foundry Grill The café in Sun-

dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM

Station 22 Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M

INDIAN

Bombay House Salt Lake’s biryani main-

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

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 sup-

port. 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

HAofLL

Hell’s Backbone Grill

FA M E Owners Blake Spalding and

Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435335-7464. EGM – N

Capitol Reef Inn & Café This fam-

ily spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435425-3271. EGL – M

Eklectic Café This is what you hope

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

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M

BAR GRUB & BREWPUBS

Moab Brewery A beloved water-

ing hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

135 THE SPUR CELEBRATES 15 YEARS IN BUSINESS WITH A GRAND EXPANSION! We’ve added an outdoor patio and a new Main Street entrance. Come by for breakfast, lunch or dinner, or just stop by for dancing and drinks—we offer wine and beer on tap and, of course, our signature cocktails. We are open and serving food from 10am to 1am. Live music every night! We hosts local, regional, and national music acts with genres ranging from rock, country, celtic, folk, bluegrass, cover bands, blues and singer/songwriters. 352 Main Street, Park City • (435) 615-1618 • thespurbarandgrill.com

BREWING LEGENDARY BEERS FOR OVER 27 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch 7 days a week. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too! Squatters. Good For What Ales You.

DINING AWARDS

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

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.

13 WINN

2013

Best

of Utah

2015

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

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

Painted Pony The kitchen blends

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

Spotted Dog Café Relax, have some

LOVE YOUR MOTHER Everyone’s favorite stop on their way to red rock fun. Best at breakfast; get a side of scones.

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

AMERICAN CASUAL

Oscar’s Café Blueberry pancakes,

fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL

Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL Red Rock Grill at Zion Lodge Try

eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M

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

Support little “gems” who need your help.

The Children’s Center

Annual Jewelry Luncheon Tuesday, March 28, 2017 11:00 am at Little America

Jewelry donations of all kinds are currently being accepted for this event. For more information or to purchase tickets online please visit our website at childrenscenterutah.org/luncheon

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BAKERIES & CAFÉS

25 Main Café and Cake Parlor

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

MEXICAN

The Bit and Spur The menu stars

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

Read Mary Brown Malouf’s

ON THE TABLE on saltlakemagazine.com. And email me! mary@ saltlakemagazine.com

@marymalouf

137 Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.

50 South main Street ,SLC • (385) 232-8070 • texasdebrazil.com

FABULOUS FOOD AND AWARD WINNING BREWS!

A legend in Park City since 1986, now you can enjoy the same award winning beer and pub fare in our Sugar House location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite. Serving lunch, dinner and weekend brunch. Private event space available for large groups. Dog-friendly summer patio. Validated garage parking and on-site beer package agency.

Celebrating our 30th anniversary in 2016 First and still the best - we drink our share and sell the rest! 2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com

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

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

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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.)

bar FLY

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

WaterWitch This is why people go to bars

This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

Good things come in threes, they say. OK,

they say that about bad things. But what do “they” know anyway? Here’s what I know: SLC mixmasters Scott Gardner, Sean Neves and Matthew Pfohl are three of the best things to happen to Utah cocktails in a generation. We’ve been waiting (and waiting) thirstily for them to open their own bar. And now they have. The guys have been working together for a couple of years as hired-gun bartenders while they plotted their grand project. Pfohl says, “It’s fun what happens when you pop a bottle of bourbon. You come out with a company!” As Neves recalls it, “We were having drinks and said, ‘Hey, let’s open a bar in 2014.’” They even had a name: Church & State.

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But, as Gardner says, “By the time we were ready to open, everyone was already sick of the bar we didn’t open. So we changed the name to Water Witch.” These guys crack each other up. But why Water Witch? Neves says the name has several meanings: “Water Witch was one of the original yachts from the Salt Lake yacht club in the 1860s.” Hence the mural on one wall of the tiny bar in 9th Avenue Market. “Plus, it sounds like a heavy metal band,” Gardner says. But they all agree the name is highly symbolic, referring to the old belief that with the right stick and a divine connection, you could find water even if you couldn’t see it. So Water Witch is a watering hole in the desert.

You might think there are plenty of bars in Salt Lake City. But Water Witch proves you wrong. For one thing, the goal of this gang of three has been different from the start. Yes, they want a place with delicious drinks and delicious food, but mainly, “we want it to feel different,” says Neves. “We want it to be a place for the neighborhood to hang out. “We don’t want to be just a cocktail bar, although that’s what we’re known for. We want you to come in and have a snack and a pitcher, if that’s your deal. I mean, we have Miller Lite on tap. We have Red Bull.” “We want this to be a comfortable community bar,” says Pfohl. “A bar is more than a drink. It’s a place to be with friends, meet new people, drown your sorrows.” 163 W. 900 South, SLC, 801-462-0967

PHOTOS ADAM FINKLE

BY MARY BROWN MALOUF

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 EGL

Beer Bar Ty Burrell, star of ABC’s small-

screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL

The Bayou This is Beervana, with 260

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

PHOTOS: TOP, ADNREA PETERSON; BOTTOM, ADAM FINKLE

Beerhive Pub An impressive list of

without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 EGL Copper Common Sibling to hugely popu-

lar restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 EGM

Cotton Bottom Inn Remember

when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL

East Liberty Tap House Another bright

A drink and a show A good cocktail is more than a recipe.

THE BAR WARLOCKS at Water Witch are all

about serving their customers. But they agree that above all, drinking should be fun. Here’s Scott Gardner’s recipe for his version of a Mai Tai. Don’t miss the live action of Gardner fixing and flaming this drink—see our video at saltlakemagazine.com.

Mai Tai

1.5 oz. thumbs Barbancourt 3 Star .5 oz. Cointreau .5 oz. Orgeat .75 oz. Lime 2 Dash Angostura

over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM

BTG Wine Bar BTG stands for “By the

Gibson Lounge Grand America’s

Turning it up to eleven

Good Grammar Gallivan Avenue is

The three Water Witch guys spent the Sundance Film Fest as hired bartenders at the YouTube Lounge. But their own bar doesn’t have a TV— the dominant and conversation-killing fixture in almost every bar and lounge around. That goes back to the basic idea of Water Witch as a place for people to gather and interact with one another. However, that doesn’t mean there will never be a television screen at Water Witch.

Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 EGL

Campfire Lounge Well, don’t go 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

inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM

becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002. EGL

High West Distillery The bartenders at

Utah’s award-winning gastro-distillery con-

The Tube and the Witch

“At some point, we will screen Spinal Tap,” says Gardner. “And we’ll turn our speakers up to 11.” “Someday, the Jazz might make the finals,” says Neves. “Then we’d bring in a TV. Someday.”

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bar fly coct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space— a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Left to right: Sean Nevers, Matt Pfohl, Scott Gardner

A Witch’s Trio

Yes, bartenders have favorites. (Gardner explains his very simply: “I like to make daiquiris.”) Scott Gardner

Wray Daq (Wray & Nephew Daiquiri) It’s all about the rum... 1.5 oz. Wray & Nephew Jamaican rum .75 oz. lime .5 oz. simple syrup Shake ingredients over ice and serve up.

Matthew Pfohl

Negroni 1.5 oz. Big Gin .75 oz. Campari .75 oz. sweet vermouth Mix ingredients over ice and stir. Garnish with an orange twist.

Sean Neves

Vieux Carre 1 oz. Jim Beam rye 1 oz. Paul Masson VSOP 1 oz. sweet vermouth .25 oz. Benedictine 3 dashes Angostura 2 dashes Peychauds Stir ingredients over ice and strain. Garnish with an orange twist.

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

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. EGM Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy down-

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

Stanza The heart of the Italian restau-

rant is the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441. EGM

The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Whiskey Street Before it was named

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

Zest Kitchen & Bar Besides the healthy

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

THANK YOU

to our sponsors

Presenting Sponsors

Vine Lore Wine and Spirits

Williamson Wines

Creminelli Fine Meats

Conundrum

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Beehive Distillery

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Wasatch Beers

Sawtooth Winery

Idaho Wine Commission

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Presto Print

Huston Vineyards

Sugar House Distillery

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Invitations provided by Tabula Rasa

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onthetown A collection of photos from the many local events covered in greater detail at SaltLakemagazine.com 1

O.C. Tanner Jewelers Holiday Party December 1, O.C. Tanner Jewelers, photography by Tim Hansen

1 Ericka Weissman, Stacey and John Arthur 2 Becca Lima Grant 3 Marilyn Miller,

Cienah Miller, Brittany Taylor, Becca Lima Grant, Dani Braun and Katy Kamahele

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WTF Wine, Theater, Food: A fundraiser for SBDance

January 14, Rose Wagner Performing Arts Center, photography by John Brandon, Vlad Volkov and Billy Yang

1 Natosha Washington 2 Jorge Fiero

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my turn

Lines in the sand A lack of accountability may be a large part of today’s troubled society

BY JOHN SHUFF

remember as a teenager the rules my father established as long as I lived in his house: Tell the truth, no drinking and driving and always let mom and dad know when I was coming home if I was going out for an evening. If I was going to be late, I was to call them and let them know when to expect me. My father in particular made me accountable for my actions. No negotiations, no stretching the rules into some kind of convenient interpretation, just three directives that I was expected to follow. This was not unreasonable, but the consequences for crossing the line were severe as I found out late one summer evening when I sashayed into the kitchen smelling like the Burger Brewery. He asked if I’d been drinking. I said “Yes” and he said, “You’ve lost the use of the family car for a year.”

That was yesterday. Fast forward into the 21st century where there have been dramatic changes in the dynamics of the American family and the attitude of our young people. I’m worried. No, I’m terrified at the prospects for America given the current state of America’s youth. Call them Generation Y/Millennial (born 1980-2000) or Generation Z/Boomlets (born after 2001). For example, when I was growing up I could not have conceived of burning the American flag, or seeking counseling after my candidate lost as some universities offered to distraught students after the recent presidential election. Last year we saw professional athletes who kneeled when the national anthem was played, and more than 750 homicides in Chicago, mostly gangrelated. Public schools are failing—and

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church protecting priests who abused children. They tried to sweep it under the rug but the lawsuits mounted. As a result, the American Catholic Church’s treasury has taken a hit of nearly $3 billion to settle these cases. The church leadership looked the other way as pedophile priests were transferred from one parish to another and the molestations continued. Today, the church has been proactive in addressing this problem but the horse left the barn decades ago, scarring the creditability of the church among some of its parishioners. You get the drift. We have become a society with no boundaries and no consequences. Many of our children are have metal detectors at their entrances. being raised by parents who do not Look at our government. They work establish expectations or standards of for the people yet make rules for us behavior. Instead, the boundaries are that they themselves do not follow. For continually moved to accommodate the example, they have exempted situation. Therefore, there are no themselves from sexual harassment in consequences and the workplace but everyone is just our courts are filled We have become a cozy—so comfortable with civil suits involving this same society with no boundaries that accountability is a forgotten word. subject. The doozie and no consequences. The admonition: is healthcare; our Establish boundaries esteemed leaders of expected behavior. State the (who are our employees) put in a consequences for straying outside healthcare plan for the nation but those lines. Never move them. Never. opted to keep their current private They will reinforce accountability for healthcare plan instead—and got away your children’s behavior. That’s the with it. There are no boundary lines result we want and the hope they will for them when it comes to protecting carry it forward to their children. A their bureaucracy. society without these boundaries is a I’m a practicing Catholic but I’m still society in chaos. angry at powerful members of the

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