Salt Lake Magazine March April 19

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

g n i n i D SECRET

's top h a t U m o fr S T N INGREDIE

chefs

HSL's secret weapon. Check it out on p 71.

E-SCOOTERS No rules, just ride

8 TOP

SHOTS:

READERS' CHOICE WINNERS

Utah’s best photo spots

April 2019

$4.95

Display until April 30, 2019

0 3>

7

25274 76991

plus

9

Intelligence is trending.

2019 Audi A6

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

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

With 26 letters available, don’t settle for just point A to point B. The Macan inspires the long way above all. Makes intentionally wrong turns feel oh so right. And fuels spur-of-the-moment decisions that confound the GPS. They are all moments made possible by one type of car. A sports car, the only kind worth making. Porsche. There is no substitute.

2018 Macan.

Starting at $47,800.

Porsche Lehi A KEN GARFF DEALERSHIP

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com Just 25 minutes South of Salt Lake. Š2019 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

FROM OUR FARMS TO YOUR FAMILY SINCE 1994 Young Living didn’t just start the modern-day essential oils movement—we’ve led the industry for 25 years, and we’re not done yet. As we celebrate our quarter-century anniversary, we continue to focus on bold, world-changing goals. In that pioneering spirit, we’re embarking on an unprecedented program: the 5×5 Pledge.

Learn more at YoungLiving.com

ESTATE WITH STUNNING VIEW 1 1 74 E C H A N D L E R D R I V E , S A LT L A K E C I T Y 4 BD | 7 BA | 10,958 SF | $3,200,000 –

C O N TAC T L I Z TO DAY FO R M O R E I N FO R M AT I O N

Liz Slager REALTOR®

801.971.2252 liz.slager@sothebysrealty.com summitsothebysrealty.com

LizSlager

ARTFULLY UNITING E XTRAORDINARY PROPERTIES WITH E XTRAORDINARY LIVES

M AG N I F I C E N T H I L LTO P C H AT E AU

FEDERAL HEIGHTS MANSION

4101 S HIDDEN RIDGE CIRCLE, BOUNTIFUL

1441 E SOUTH TEMPLE, SALT L AKE CIT Y

7 BD | 10 BA | 19,882 SF | $6,895,000

6 BD | 7 BA | 7,985 SF | $2,250,000

1435 E FEDER AL WAY SALT L AKE CIT Y

379 N CONNEC TICUT L ANE SALT L AKE CIT Y

1075 N OAK FOREST ROAD SALT L AKE CIT Y

6 BD | 4 BA | 5,393 SF $1,275,000

5 BD | 5 BA | 5,948 SF $2,150,000

5 BD | 5.5 BA | 4,965 SF $1,695,000

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2019.

Conceptual rendering only. Subject to change.

No Federal agency has judged the merits or value, if any, of this property. This is neither an offer to sell, nor a solicitation of offers to buy, any property in those states where such offers or solicitations cannot be made. Not available to residents in the State of New York. WARNING: THE CALIFORNIA DEPARTMENT OF REAL ESTATE HAS NOT INSPECTED, EXAMINED, OR QUALIFIED THIS OFFERING. Illustrations are artist’s conceptual renderings only and are subject to change without notice. Amenities depicted herein are anticipated but not guaranteed and may not be completed by seller. Neither seller nor seller’s agents assume responsibility for the accuracy of the information contained herein. Buyers should review the purchase agreement and other offering materials provided by the seller prior to signing any contract to purchase a unit. ©[CPRC17 LLC ]. Unauthorized use of the images, artist renderings, plans or other depictions of the project or units is strictly prohibited. A member of the franchise system of BHH Affiliates.

The project described herein (the “Project”) and the Residential Units located within the Project (the “Residential Units”) are not developed or sold by KT HOTELS, LLC or any of its respective affiliates (collectively, “Pendry”) and Pendry does not make any representations, warranties or guaranties whatsoever with respect to the Residential Units, the Project or any part thereof. CPRC17 LLC uses the PENDRY brand name and certain other Pendry trademarks (collectively, the “Trademarks”) in connection with the sales and marketing of the Residential Units in the Project under a limited, non-exclusive, non-transferable and non-sublicensable license from Pendry. The foregoing license may be terminated, in which case neither the Residential Units nor any part of the Project will be identified as a PENDRY-branded project or have any rights to use the Trademarks.

Introducing Pendry Residences Park City, a new luxury offering by Montage coming to Canyons Village. Contemporary living, vibrant après-ski, expertly curated dining and retail, a rooftop pool and Spa Pendry are part of the experience.

Our new Sales Gallery in Canyons Village is open daily. Visit us to learn about our fully furnished studio to four bedroom residences priced from the $400s to $3M+.

NOW ACCEPTING RESERVATIONS

P E N D RY R E S I D E N C E S PA R KC I T Y. C O M

Make our tradition part of yours.

COME FOR THE SKIING. STAY FOR THE SKIING.

A LTA . COM

FABRIC PROTECTION MADE SIMPLE.

No worries, no problem.

At Fiber-Seal, we make beautiful rooms livable for families and pets. We start with the best protective treatments, then work with our clients to educate and create a customized plan based on their unique needs. We also have a no-additional charge policy! Since no two stains are created equal, Fiber-Seal will send a trained technician to help with any difficult spots or stains that may occur on your treated furnishings to ensure you stay worry-free.

Fiber-Seal of Utah | Salt Lake City, UT | (801) 577-8037 | www.Utah.FiberSeal.com Salt Lake | Davis | Summit | Wasatch | Utah Counties

COLDWELL BANKER

1196 W Burton Trail Circle, South Jordan 6 Bedrooms | 5 Bathrooms | $1,489,000 Frances Hays 801.541.3858 frances.hays@utahhomes.com

2369 E Murray Holladay Road #309, Salt Lake City 3 Bedrooms | 3 Bathrooms | $1,150,000 Frances Hays 801.541.3858 frances.hays@utahhomes.com

2414 E Oakhill Drive, Holladay 2 Bedrooms | 4 Bathrooms | $2,650,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

2682 E 6200 S, Holladay 6 Bedrooms | 9 Bathrooms | $3,895,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

1608 E Harrison Avenue, Salt Lake City 4 Bedrooms | 4 Bathrooms | $949,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

281 N Almond Street, Salt Lake City 4 Bedrooms | 5 Bathrooms | $1,150,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

662 N Saddle Hill Road, Holladay 5 Bedrooms | 9 Bathrooms | $3,875,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

1141 N Oak Forest Road, Salt Lake City 5 Bedrooms | 7 Bathrooms | $7,100,000 Mike Lindsay 801.580.5567 mike.lindsay@utahhomes.com

254 E 350 N, Ivins 6 Bedrooms | 6 Bathrooms | $977,000 Jennifer Call 801.645.3107 jennifer.call@utahhomes.com

Salt Lake I 801.467.9000 Sugar House I 801.488.5300 Station Park I 801.295.2700 South Valley I 801.307.9400 Park City Newpark I 435.602.4800 Orem I 801.434.5100 Union Heights I 801.567.4000 Ogden I 801.479.9300 Layton I 801.774.1500 South Ogden I 801.476.2800 Tooele I 435.882.2100

12853 S Hickory Ridge Lane, Draper 7 Bedrooms | 6 Bathrooms | $2,349,900 Shelly Tripp 801.573.6400 shelly.tripp@utahhomes.com

7084 Pinecrest, Park City 4 Bedrooms | 5 Bathrooms | $2,500,000 Team Schlopy 435.640.5660 info@teamschlopy.com

6 Knob Hill (12 Acres), Park City 5 Bedrooms | 3 Bathrooms | $1,799,000 Team Schlopy 435.640.5660 info@teamschlopy.com

6115 S Old Orchard, Holladay 6 Bedrooms | 9 Bathrooms | $7,500,000 Shelly Tripp 801.573.6400 shelly.tripp@utahhomes.com

3465 S Bloomington Drive, St. George 4 Bedrooms | 3 Bathrooms | $525,000 Ronna Christian 801.403.8743 ronna.christian@utahhomes.com

13526 Ivy Manor Lane, Draper 6 Bedrooms | 3 Bathrooms | $753,000 Eccles Group 801.567.4422 sold@whybuyutah.com

4661 Mckinney Court, Park City 6 Bedrooms | 9 Bathrooms | $2,395,000 Holly Sutton 435.714.0503 holly@hollysutton.com

5098 Skyline Parkway, Ogden 4 Bedrooms | 8 Bathrooms | $2,545,000 Nadine Jensen 801.540.6683 nadine.jensen@utahhomes.com

6485 S Bybee Drive, South Ogden 5 Bedrooms | 5 Bathrooms | $950,000 Nadine Jensen 801.540.6683 nadine.jensen@utahhomes.com

Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Š2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

Life Changing Results

Freeze Away Stubborn Fat Free Consultations 801.419.0551

2138 S HIGHLAND DR l SLC, UT 84106 l 801.419.0551 www.slcmedspa.com

What if coming home and getting away were the same thing?

The Island at Daybreak, an intimate enclave of exceptional homes encircled by Oquirrh Lake.

Call 385. 529. 4741 for your personalized tour. daybreakutah.com/theisland

Perfect pairing.

Award-winning restaurants and world-class skiing.

Y’S LAR

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June 22

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Loosen your belts and get ready for the hottest dining party in town: “Savor the Summit” returns Saturday, June 22, 2019, featuring dozens of Park City’s renowned restaurants and live musical performances.

You don’t need a ticket, but you do need to make a reservation directly with a participating restaurant. Each will offer their own unique menu and pricing. To learn more and a list of participating restaurants visit: ParkCityRestaurants.com

HERNO FABIANA FILIPPI DIANE VON FURSTENBERG SALONI ULLA JOHNSON CLOSED VERONICA BEARD PESERICO RAQUEL ALLEGRA NILI LOTAN AUTUMN CASHMERE FRANK & EILEEN MILLY MOTHER

PANACHE MOUSSY DENIM

TRANSIT

PEDRO GARCIA JOIE

AQUATALIA

PARK CITY 738 Lower Main Street // SUN VALLEY In the Sun Valley Village panachesunvalley.com

Good to know.

®

2351 W RED PINE COURT | PARK CITY

4820 BEAR VIEW DRIVE | PARK CITY

1785 E MICHIGAN AVENUE | SALT LAKE CITY

ELEGANT SKI-IN / SKI-OUT RESIDENCE 5 BD | 7 BA | 7,500 SF | $4,450,000 RAMON GOMEZ JR. (435) 640-0590

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

STUNNING MICHIGAN AVENUE RENOVATION 4 BD | 5 BA | 4,654 SF | $2,190,000 LINDA SECRIST (801) 455-9999

6353 S CREST MOUNT CIRCLE | SALT LAKE CITY

11447 POLO CLUB COURT | SOUTH JORDAN

3660 CHOKE CHERRY DRIVE | SALT LAKE

TRANSITIONAL EUROPEAN MASTERPIECE 4 BD | 3 BA | 4,276 SF | $1,690,000 LINDA SECRIST (801) 455-9999

EUROPEAN, COUNTRY FARMHOUSE-INSPIRED 6 BD | 6 BA | 8,947 SF | CALL FOR PRICING DEBBIE NISSON (801) 739-5179

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

10425 S DIMPLE DELL ROAD | SANDY

1956 E SYCAMORE LANE | HOLLADAY

9888 S KENDRAS COVE (1059 W) | SOUTH JORDAN

STORYBOOK SETTING ON DIMPLE DELL 5 BD | 4 BA | 4,780 SF | $1,099,000 DEBBIE (801) 739-5179 | LAURA (801) 209-8956

CLASSIC HOLLADAY TRADITIONAL HOME 5 BD | 3 BA | 3,900 SF | $749,900 KARLA TAYLOR JENSEN (801) 455-9999

BEAUTIFUL CRAFTSMAN HOME ON CUL-DE-SAC 4 BD | 3.5 BA | 4,587 SF | $739,900 LANCE MAY (801) 449-0346

2140 LINCOLN LANE | HOLLADAY

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

SKYRIDGE MOUNTAIN COMMUNITY | JORDANELLE

HIGH-END FINISHES IN PRIME LOCATION 4 BD | 3 BA | 2,214 SF | $460,000 JOHN BAQUE (801) 810-9459

ONLINE: BHHSUTAH.COM

CUSTOM LUXURY HOMESITES NOW SELLING AMENITIES, VIEWS, AND MINUTES TO PARK CITY EXCLUSIVE LISTING | STARTING IN THE LOW 400’S REMARKABLE HOMESITES STARTING AT $220,000 LANCE MAY (801) 449-0346 TYLER (435) 602-9450 | BILL (435) 901-3600

VOICE: 801.990.0400

© 2019 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity.

Information deemed reliable but not guaranteed.

Our showrooms stimulate all five senses.

Six, if you include your sense of accomplishment.

Hear sizzling steak. Taste chef-made bites. See exceptional appliances. From cooking demos to product classes, you’re invited to discover the potential for your kitchen.

Salt Lake City • 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 • 801-582-5552 • subzero-wolf.com /saltlakecity

Old Ranch

4846oldmeadow.com

Jeremy Ranch

Promontory

4846 Old Meadow Lane

6321 Dakota Trail

Pinebrook

Capitol Hill

5 BD / 6 BA / 6,062 SF Offered at $3,100,000

Grady Kohler 801.815.4663

5 BD / 5 BA / 4,340 SF Offered at $2,390,000

Cathy Sneyd 801.244.5827

daybreakerdiamond.com

9005 Daybreaker Drive 4 BD / 5 BA / 4,664 SF Offered at $1,340,000

Jenni Hogan 435.731.1119

Pepperwood

sandyhome.info

3234 Big Spruce Way

106 E Capitol Street

23 Northridge Way

Lower Avenues

Holladay

Olympus Cove

6 BD / 5 BA / 5,280 SF Offered at $1,425,000

505 E 3rd Ave 5 BD / 4 BA / 3,552 SF Offered at $1,100,000

Nicolle Solden 801.680.4080

Cherie Major 801.557.5627

Cottonwood Heights

6621 Old Mill Circle 5 BD / 4 BA / 4,438 SF Offered at $850,000

Lori and Lisa 801.641.3717

7 BD / 5 BA / 7,022 SF Offered at $1,995,000

Peter & Sandra Clark 801.231.0765

4 BD / 4 BA / 4,803 SF Offered at $1,695,000

1866 E Orchard Hollow Lane

3586 Hermes Drive

Cottonwood Heights

Downtown

5 BD / 5 BA / 4,540 SF Offered at $1,090,000

Tyler Parrish 801.815.5765

7412 S Rosalind Circle 6 BD / 3 BA / 3,247 SF Offered at $550,000

Lori and Lisa 801.440.8809

5 BD / 3 BA / 3,096 SF Offered at $950,000

see all of our listings online at winutah.com

Lori and Lisa 801.641.3717

Commercial

151 S Main Street The Hope Gallery Offered at $5,700,000

Daimon Bushi 435.200.4959

Thomas & Camilla Fowler 801.631.9272

MODERN WEST

we are moving to a ...ʻNEW WESTʼ... follow us on instagram

FIDALIS BUEHLER

BILLY SCHENCK

modernwestfineart.com

LIBERTY BLAKE

BEN STEELE

NATE RONNIGER

KIKI GAFFNEY

@modernwestfineart

contents

M A RCH/A PRIL 2019 FEATURES

71 DINING

AWARDS 2019

BY MARY BROWN MALOUF

Reveal: Secret ingredients of the chefs at this year’s winning Utah restaurants. Plus Hall of Fame, Blue Plate Awards and Readers’ Choice.

86 GIVE IT YOUR BEST SHOT

BY JEREMY PUGH

Most of Utah is mind-bogglingly beautiful, but some spots are musts for your selfie collection. Here’s a guide to the highlights, plus tips for getting the best shots.

MAGAZINE OF THE MOUNTAINWEST

PHOTO JAMES W. KAY / UTAH OFFICE OF TOURISM

SALTLAKEMAGAZINE.COM

Dining TS from Utah's top SECRET INGREDIEN

chefs HSL's secret weapon. Check it out on p 71.

E-SCOOTERS No rules, just ride

8 TOP

SHOTS:

Utah’s best photo spots

plus

READERS' CHOICE WINNERS

on the cover HSL’s Briar Handly puts the finishing touch on another winner.

PHOTO BY ADA M FINK LE

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

contents 34

68 statewide

About Wheels: The on-theroad pluses and problems of e-bikes and scooters.

BY TONY GILL

95 a&e

Utah’s premier gallery, Modern West Fine Art, is moving to a new location and a broader purpose.

Plus: don’t miss shows, events and entertainment through April.

BY MARY BROWN MALOUF AND JEREMY PUGH

105 the social

Events and causes that matter to you.

109 on the table

All the food that’s fit to eat: our recommended list of restaurants around the state.

BY MARY BROWN MALOUF

138 bar fly

When a bar is a restaurant. And vice versa. And our recommended watering holes.

BY MARY BROWN MALOUF

144 my turn

40

33 the hive

Looking back at the beginning of Salt Lake magazine and 30 years in the mountain west.

BY JOHN SHUFF

Kicks for the rainy season; butterflies galore; the Greek Easter game; a latter-day Dagwood and—how to drive in Utah?

47 get out

A trip to Barcelona opens your eyes to a beautiful way of urban living.

BY MARY BROWN MALOUF

Plus: Hot springs near home— where to bask in natural spa waters nearby.

BY TONY GILL

57 the 435

Park City: Preserving the hillside in Old Town; mountain-high housing prices and island-time dining.

BY TONY GILL

Around the State: Red Rock Rampage in St. George; stargazing in Ogden; new dining in Kanab.

118

98

BY MARY BROWN MALOUF volume 30 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 ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-5535363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2019, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, 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 9

196 E Winchester St, Murray, UT 84107

(385) 388-4353

www.diamondsdirect.com

Discover more at saltlakemagazine.com

It’s once again time for our list of the best restaurants in the state. This is your essential guide to dining out (until March 2020, that is). Go to saltlakemagazine. com to see outtakes from our food shoot, download a handy guide to all of our winners and go behind the scenes at this year’s studio award presentation party.

PHOTO ADAM FINKLE

DINING AWARDS

Post Office Place

PHOTO NATALIE SIMPSON

SMALL LAKE CITY CONCERT

Steph Darland, guitarist, and Amber Pearson, cellist, form the duo Fur Foxen, a group which started out playing small gigs at coffeehouses like Alchemy and is now a favorite in Salt Lake clubs. We asked them to perform a Small Lake City Concert for us and it was great! Find out for yourself with an exclusive intimate performance for our Small Lake City Concert series. Saltlakemagazine.com/small-lake

We want to hear from you We value the ideas and interests of our community and readers. Story pitches, photo submissions and event information can be submitted to editor@ saltlakemagazine. com for publication consideration.

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

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 9

facebook.com/ SaltLakemag

@SLmag

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MAGAZINE OF THE MOUNTAINWEST

GET CONNECTED

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PRESIDENT & PUBLISHER

Margaret Mary Shuff

EXECUTIVE EDITOR

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

Tony Gill WR ITING & E DITING CON TR IBU TORS

Jeremy Pugh, Tony Gill

ART DIRECTOR

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DIGITAL EDITION issuu.com/saltlakemagazine

You can also read the magazine online!

Jeanine Miller SENIOR GR APHIC DESIGNER

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

Adam Finkle PHOTOGR A PH Y CON TR IBU TOR

Natalie Simpson

D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N

Damon Shorter WEB EDITOR

Jeremy Pugh WEB AND PRODUCTION SPECIALIST

Amanda Pratt

DI R ECTOR OF A DV E RT ISI NG

Danielle Hardy SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Ashley Hebrew

MAILING ADDRESS

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UTAH’S #1 UPSCALE DESIGNER CONSIGNMENT STORES

GUCCI PRADA LOUIS VUITTON HERMES YSL DOIR CHLOE FENDI VALENTINO CHANEL

Name Droppers 3355 S. Highland Dr 801-486-1128 Open 7 days a week

Name Droppers Outlet 2350 E. Parley’s Way (2100 S) 801-474-1644 Mon-Fri 11-7 • Sat 10-6

shopnamedroppers.com

PRESIDENT & PUBLISHER

ITS TIME TO FEEL LIKE YOU AGAIN! LIBIDO

ENERGY

SLEEP

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MENTAL CLARITY

FROM THE EXPERTS AT AVIVA WOMAN WE LOOK FORWARD TO MEETING YOU SOON!

Margaret Mary Shuff

GROUP EDITOR-IN- CHIEF

Marie Speed CON TROLLE R

Jeanne Greenberg EXECUTIVE EDITOR O F L I F E S T Y L E P U B L I C AT I O N S

Brad Mee

PUBLISHERS OF

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

CALL | TEXT | EMAIL 801.500.0919 | info@avivawoman.com 999 E. MURRAY HOLLADAY RD. STE, 204

www.avivawoman.com

award s 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

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

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

Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products.

Please refer to corporate masthead.

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 9

SELLING UTA H’S MOST D IST IN CT IVE P RO P E RT IES

LIKE NO OTHER SOLD

4 BD | 5 BA | 4,199 SF | $1,250,000 Nancy Tallman 435.901.0659 3316 Daybreaker Drive Park City, Utah

5 BD | 7 BA | 7,719 SF | $2,795,000 Ski Run Views Backing to Open Space

5 BD | 7 BA | 13,717 SF | $5,400,000 Thomas Wright 801.652.5700 4523 S Gilead Way Salt Lake City, Utah

Luxury, Private Mount Olympus Estate

3 BD | 2.5 BA | 2,377 SF | $338,999 Sweeping Views with Privacy

Scott Maizlish 435.901.4309 8448 N Trails Drive Park City, Utah

3 BD | 2 BA | 1,472 SF | $849,000 Thomas Wright 801.652.5700 9781 S Homestake Road Alta, Utah

Laurel Simmons 801.718.4681 10223 S Clarks Hill Drive South Jordan, Utah

Charming Home in Daybreak

2 BD | 2 BA | 1,283 SF | $495,000 Ski-in/Ski-Out at World-Class Alta Resort

Natalie Cregger 801.244.2367 14084 N Council Fire Trail Kamas, Utah

Income Producing Potential

Golf Membership Included

4 BD | 5 BA | 4,670 SF | $2,795,000 Michael Swan 435.659.1433 9669 Hidden Hill Loop Park City, Utah

4 BD | 5 BA | 6,395 SF | $3,425,000 Tucked Away with Sweeping Views

Michael Swan 435.659.1433 8786 Promontory Ridge Drive Park City, Utah

6 BD | 7 BA | 9,437 SF | $5,400,000 Perfect Location, Better Views

Michael Swan 435.659.1433 3401 Pete Dye Draw Park City, Utah

Family Estate on Secluded Aspen Camp Lot

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

30

editor’s letter

The power of trendiness You can’t fool us. At least, not all the time.

Editor Mary Brown Malouf is down with two trends covered in this issue.

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 9

writers are plagued by trends. Always questing for something new to give readers, we tend to create trends by writing about them. This is especially true when it comes to cuisine.

Most culinary trends come and go—the original flash in the pan.

But some start as trends, then last for years, becoming part of the standard repertoire. When I started writing about food 35 years ago in Texas, the big trend was “southwest cuisine,” by which was meant a leakage of Mexican flavors, ingredients and techniques, usually learned from the restaurant’s line cooks, into fine cooking based on classic French techniques. Until then, chefs didn’t often use chilies or tortillas, or tomatillos or cumin.

Now you can taste Southwest, i.e.

Mexican, flavors in all kinds of restaurants and dishes.

It’s a trope that Utah is 10 years behind the rest of the country when it comes to trends. This may be true, but it’s not a bad thing. It means we didn’t have to endure silly things like broccoli coffee, activated charcoal, and “raw” water. (Utahns know raw water can mean giardia.) Trends that are over now thank goodness.

Instead, Utah chefs have been constrained from over the top

creativity by their customers.

Utahns don’t want to pay a lot for food in a restaurant. Utahns, historically, have had timid palates. (“What is that octopus doing on my plate?” “The backstroke.”) Not a joke.

Nevertheless, as our list of Dining Award winners shows, Utah chefs are up to the challenge.

Menus here get more exciting every year, without necessarily following the national trends.

Of course, some trends we succumb to with enthusiasm. Like selfies. During Sundance last month, our man Stuart Graves amassed and shared with readers a huge number of star selfies. And in this issue, Jeremy Pugh gives pointers on where and how to take the best selfies of yourself with Utah’s beautiful landscape as a backdrop. Tony Gill looks at the problems caused by the latest transportation trends and in a fit of frivolity, Val Rasmussen tips us off to the new trends in nail colors.

Oh well. Some things are important.

Mary Brown Malouf

PHOTOS JEREMY PUGH

Magazine editors and

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the

hive PEOPLE | TRENDS | TALK

Style . . . . . . . . . . . . . .

How To . . . . . . . . . . . .

Between the Bread . . .

Gizmos . . . . . . . . . . . .

Red Eggs . . . . . . . . . . .

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

34 36 38 40 42 44

Metamorphosis

M

ost magical of creatures. It’s hard to believe butterflies are even related to earthbound insects and harder to believe they start life as a tiny worm-like caterpillar. Their metamorphosis is one of Nature’s miracles. The Butterfly Biosphere at Thanksgiving Point is made up of roughly 40,000 square feet—about 10,000 of that space is the butterfly conservatory where you will find yourself amidst hundreds, some days thousands of bright-wings. Butterflies fluttering around and above you, even landing on you—your chance to befriend a butterfly. 3003 N. Thanksgiving Way, Lehi, 801-768-2300. thanksgivingpoint.org M A R / A P R 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

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the hive / STYLE

Puddle-jumpers Cool styling and fun colors make mud puddles MORE FUN.

Dark green, short rain boots, The Children’s Hour, $190; black, short rain boots, The Children’s Hour, $125; woodland floral, tall rain boots, joules.com, $80

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 9

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

Middle School Makes a Difference

And at McGillis, Middle School is different. Our singular focus on the

K-8 years defines us. Come see for yourself how our unique approach to Middle School prepares your child for a lifetime of learning.

Call today to schedule your visit. mcgillisschool.org (801) 583-0094 668 South 1300 East, Salt Lake City, UT 84102

36

the hive / HOW TO

How to Drive in Utah FORGET EVERYTHING You Think You Know.

BY JEREMY PUGH

S

o you moved to Utah and you’re like, “Mom, the drivers are THE WORST” here and your mom is like, “Are you going to turn Mormon?” That last part is up to you but let us set you straight on the rules of the road in the Beehive State.

YELLOW LIGHTS: More of

an option here in Utah. You need to get to your date with utahisrad82. If you have to stop at a red light, for some reason, you can text utahisrad82 and let them know that you’ll “BRT.” Don’t worry about when the light turns green.

Finish your text.

We’ll wait.

TURN SIGNALS:

These are optional and more of a question, really. Like, “Hey I was thinking about coming over into your lane as indicated by this blinky light. May I?” No. You may not.

LEFT-HAND TURNS: If you are FOUR-WAY STOPS: Driver’s

ed was sooo long ago. Who can even remember how they are supposed to work? Just treat them like a game of chicken.

MERGING: Under

no circumstances let anyone in. You have to win at all costs.

We hear tell about something called a “zipper.” This a myth perpetuated by carpet baggers from back east, somewhere.

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proceeding through the intersection and a driver turning left misjudges the distance and turns in front of you, DO NOT reduce speed. Make sure you almost, but don’t quite, T-bone them to help them understand what a crappy driver they are. They know what they did.

ROUNDABOUTS: These came from somewhere back east or something, Europe? We don’t know how to use these. Let the spirit guide you.

PEDESTRIANS:

Why are you even walking? If for some reason you are (are you a Poor?), just realize you are invisible to the people in the giant death-dealing metal boxes who are late for Tinder dates.

Those orange flags at the crosswalks are invisible too. But keep waving them like a you’re a signalman on the deck of a clipper ship. It’s funny.

DISTANCE: Just get right up on the bumper of the car in front you. That way they will know you are there.

SPEED LIMITS:

Either 15 mph more than what the sign says or 15 less.

Those signs with the numbers are really just helpful suggestions and an opportunity to practice your basic arithmetic skills.

SPEED: Be sure to match the speed of the driver next to you to create a “wedge of self-righteousness” for the drivers behind you. (Thanks for the tip, Dave Hatch). Bonus if you can hang out in the blind spot of the driver next to you.

CYCLISTS: Are

jerks. Buzz them and remember that for you the risk is only a broken side mirror.

For them, it’s a potential trip to the hospital and/or death. Optional: Yell, “get a car!” as you make them poop their spandex shorts.

PASSING LANES: Huh? All

the lanes belong to you. Pick the one that feels right and just hang out. The people behind you will go around and glare at you as they pass. Ignore that.

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38

the hive / BETWEEN THE BREAD

TURKEY ROAST BEEF PASTRAMI HAM SALAMI CORNED BEEF BOLOGNA

All the Meat The BIG JOHN at Grove’s Market Deli

G 1905 N. Main St., SLC, 801-467-8860. grovemarketdeli.com

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rove Deli was carved (see what I did there) out of the familyowned specialty food market founded by Greek immigrant, Pete Savas, in 1947. The original business idea was for a neighborhood grocery/produce store which Pete’s children could learn to manage as they grew. Pete died in 1953, his family took over the store as he had dreamed and still run it. In the early 1970s, the family decided to add services to the neighborhood corner-store. A deli was constructed within the building by friends and family, which has since proved to become one of the most wellknown little secrets in Salt Lake City.

It’s all about the sandwiches. The Big John is the famous one. Few people remember the term “Dagwood” (go ahead, Google it) but the Big John is a version of that.

Seven deli meats stacked with Swiss and American cheese, all the trimmings: mayo, mustard, lettuce, tomato, pickle, Swiss, American, or Provolone Cheese, and peperocini peppers (on the side). Hass avocado may be added to any sandwich for a surcharge; red onion and jalapenos at no charge. Add bacon for $1.50 and your choice of breads: specialty large “Ambassador Rolls” in rye, French, sourdough or wheat.

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

40

the hive / GIZMOS

FOOD HUGGERS Finally, a way to save the other half of a pepper or tomato without bulky storage containers or environmentallyunfriendly baggies.

Sur La Table at Fashion Place, Murray, $10/ set of 4.

CRISP PARING KNIVES Prepping food never looked so good.

Form, function and healthy-eating intersect with Crisp’s new collection of fruit and vegetable cooking tools.

Harmon’s Grocery at Emigration Market, SLC, $10/each

E-CLOTH Nope, this isn’t an app.

This “e” refers to the “charge” these microfiber cloths get when wet that attracts particles of dirt, grease, grime, even bacteria and mold.

EASYPEASY Nifty KITCHEN GIZMOS Make Cooking More Fun Than Ever.

WIDE SPATULA The deep oar of this spatula takes the work out of scooping. The steel-andsilicone pair offers both rigidity and flexibility.

Bosch Kitchen Center, Sandy, $9/each

BY VA L R A SM USSEN

AVOCADO HUGGER Answering every avo-obsessed eater’s lifelong question, “How do I keep it from browning?”

Williams Sonoma at Trolley Square, $8/set of 2

BUTTERIE Store your butter up to three weeks at room temperature without refrigeration inside this BPA-free silicone butter dish.

Smooth like buttah.

Bosch Kitchen Center, Sandy, $13

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ZAVOR LUX MULTI-COOKER America’s Test Kitchen and Good Housekeeping stamp their seal of approval on the Zavor because it’s a slow cooker, rice cooker, yogurt maker and veggie steamer. Beat that, Instant Pot. Bosch Kitchen Center, Sandy, $200 for 8 quart

PHOTOS (E-CLOTHS, BUTTERIE & SPATULA) ADAM FINKLE

Bosch Kitchen Center, Sandy, $9

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42

the hive / RED EGGS

It’s Greek to you.

KOKKINA AVGA for Easter

BY MARY BROWN MALOUF

F

orget those pretty pastels.

At Easter, their most important religious holiday, Greeks dye eggs as red as Mrs. Trump’s Christmas trees.

Red eggs are called kokkina avga; and the sizeable Greek community in Utah will be dying them by the dozen on Easter. (This year on April 21.) Traditionally, they were dyed with onion skins, according to Harmons chef Leslie Nielsen, which results in a reddish-brownish egg, but as journalist Anne Wilson recalls, “my mother in law always used red food coloring to make them really dark.” Wine broker Peri Ermidis uses Ritt scarlet dye to achieve a brighter color and the color

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is important because, as Mary Caputo says, “the red symbolizes the blood of Christ shed for our salvation.” Despite the solemn symbolism, the eggs are used to play a game called tsougrisma—here’s how to play: Each player holds an egg, and one taps the end of her or his egg lightly against the end of the other player’s egg. When one egg’s end is cracked, the person with the clean egg uses the same end of the egg to try to crack the other end of the opponent’s egg. The player who successfully cracks both ends of their opponent’s egg is declared the winner and, it is said, will have good luck during the year. Good.

We need it.

Nicole Mouskondis recalls her first Greek Easter when she became part of the Mouskondis family (owners of Nicholas & Co.) “I can remember the first Greek Easter I spent with my soon-to-be mother and father-in-law (Elyce and Bill Mouskondis). As we were gathered around the dinner table, Bill announced it was time to play the game, and he reminded everyone that he was the champion for many years running and couldn’t be beaten. One by one, as his egg tapped someone else’s egg, he remained victorious. I watched in amazement—how could one egg be so strong and withstand tapping that many other eggs without being cracked? Later that evening, Bill had left his egg out and we all realized the reason he was the champion for so many years: He had found a marble egg, dyed perfectly to match all of the other eggs…so of course he was victorious! When he was called out, all he could do was smile with his sheepish grin, still reveling in how he got away with that trick for so many years!

PHOTO (PORTRAIT) ADAM FINKLE

The Story of the Good Egg

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the hive / BUZZ

SALON CHATTER Where do local fashionistas go to get their mani-pedis? To try out the latest nail trend or stick with a go-to hue, these boutiques are vetted by the best.

NAIL GARDEN

2420 E Fort Union Blvd, Cottonwood Heights

“Yen does the best job. I’m currently obsessed with the clear dip with gel overly in OPI’s Copper Meets Rose Gold.”

SHAUNA LAKE, KUTV EVENING NEWS ANCHOR

“They have so many talented people, usually can get in the same day, and they use sterilized tools. My favorite polish right now is Tell Me About It, Stud’ by OPI’s Grease Collection. I’m a Grease nerd.”

GINA BARBERI, X96 RADIO FROM HELL CO-HOST

HARPER NAILS 1840 E 9400 S, Sandy

“I can walk in without an appointment and not have to wait forever. My favorite polishes are Sweet Romance, Melody and Candy Crush.”

MICHELLE COUSINS, MICHELLE LEO EVENTS OWNER

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HEAVY METAL It’s at your fingertips.

“PICK A COLOR” at the nail salon just got a little more exciting. Light up your lacquer this spring with pearly, two-tone mixtures that shimmer. Think of it like balayage for the nails, but with chrome and glitter.

Want to try the trend without all the flash? Match it to your go-to hue and try the shimmer to one finger...or two.

From top to bottom: Snowed In, Jingle Jangle, 24 Below, Belle Bottom Babe, Snakeskin, Trippie Hippie, all $6, Got Beauty, SLC.

PHOTO ADAM FINKLE

NAILED

3369 S Highland Dr, Millcreek or 875 East 700 South, SLC

45

The YES, HELL

Best name for a bar—EVER. The spontaneous and unlikely friendship formed on an impromptu road trip no one would have called a good idea resulted in a bar that sums up the attitude and history of Ogden. When musician Sam Smith (yes, that Sam Smith) and newly widowed Melissa Peterson met, they were both at one of those life intersections without a clue which fork in the road to take. Then Peterson found the old space in Ogden, decided to open a bar and called on her old traveling companion, Ogden native Smith to join her.

Neither had owned a bar before.

They finished the place with red velvet wallpaper and Western antiques, left the brick walls and oak floors and harsh, exposed island. A menu of craft cocktails and locally sourced veg-based food makes the place sound like all the other contemporary cool joints, but the feel is more honky-tonk than hip and the music lineup is impressive. 2430 Grant Ave., Ogden, 801-903-3671

Eastwood. Wayne. Bagley.

LOCAL HISTORIAN MAKES HISTORY. THE OWEN WISTER Award has a convoluted history, shifting its purpose several times since its 1961 debut as the Saddleman Award. Originally a purely literary award, named for writer Owen Wister, considered the “father” of Western Literature, now it’s considered one of the most prestigious prizes given by Western Writers of America for “Outstanding Contributions to the

American West.”

Award winners include director John Ford, popular novelists Louis L‘Amour and Elmer Kelton, actors John Wayne and Clint Eastwood.

And now, our own historian Will Bagley, most famous for his deeply researched account of the notorious Mountain Meadows Massacre, Blood of the Prophets, but also author, with David L. Bigler, of The Mormon Rebellion: America’s

First Civil War, and dozens of other erudite but readable books about the development of the West and Utah’s peculiar beginnings.

That’s right. Eastwood.

Wayne. Bagley.

Want to know more about where you live? Check out Bagley’s books. We love to find them at local booklorist Ken Sanders’ rare book store.

268 S. 200 East, SLC, 801-521-3819, kensandersbooks.com

Bits and pieces Quilting in the Red Rocks Everything old is new again. The Delicate Stitchers Quilting Guild is holding their 10th bi-annual Quilting in the Red Rocks show on March 2 and 3 in Moab. The Guild has grown every year since it started in 1998—this year, more than 150 quilts made by Guild members will be exhibited at the Grand Center, including antique quilts and quilts from last year’s Challenge Quilt show. (The challenge started when a member’s daughter brought back 100 yards of fabric from Cameroon and challenged each Guild member to make a quilt from it. This year’s challenge theme is “Ebony & Ivory—all black and white quilts.)

Quilting is an original pioneer craft experiencing a renaissance right now, with artists working in pieces completely by hand or using digitized designs quilted with a commercial long arm quilting machine. For more information go to moabquilts.blogspot.com.

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

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

@slcairport

go

TRAVEL | OUTDOORS

PHOTO BROOKE LAMB

Beautiful Barcelona . . . 48 Utah Hot Springs . . . . . 53

Mystic Hot Springs

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48

worth a trip

Barcelona the beautiful

The old city gives you a FRESH PERSPECTIVE on our own home.

BY MARY BROWN MALOUF

Looking out my office window I can see Salt Lake rising. Just across the street, construction continues on a block of apartments. Beyond the unfinished buildings I can see row upon row of recently finished structures. All these new buildings, out my window and across the city, have some things in common: They are built on right angles. And they are all shades of gray. The views from my window used to be of mountains, beautiful in any season.

And I wonder. Why do we have to construct our city with so little imagination? Where’s the color that we appreciate so much in our natural surroundings? Where are the organic shapes that echo our own humanity? Is it that much cheaper to build ugly buildings? Wouldn’t it be better—and worth the money—to build beauty in which to live our lives?

Some of my wondering comes from my recent visit to Barcelona. This Catalan city on Spain’s coast is most famous as the home of Antoni Gaudi, one of the world’s greatest and most eccentric architects. Seven of his buildings are designated UNESCO World Heritage sites— unique and unlike anything anywhere else.

Generally, Gaudi’s work is regarded as a harbinger of Modernism, examples of the flowing natural curves of Art Nouveau.

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49

But Gaudi’s buildings are more than that—they are a personal vision, unusual in modern buildings.

Enter his most famous building, the unfinished (construction started in 1862 and it’s still being worked on) Basilica and Expiatory Church of the Sagrada Familia, and you feel the soaring immensity and striving for the divine that characterized Gothic cathedrals and is so conspicuously absent in modern churches, particularly in the cookie-cutter design of most LDS wardhouses— but present in the fantastical Salt Lake Temple. Other Gaudi spaces— the undulating Casa Mila La Pedrera with its mesmerizing aquamarine tiling and the delightful Park Guell, its rambling gardens, mosaic walls and whimsical sculptures making the whole feel like an artist-designed Disneyland— infuse Barcelona with a sense of whimsy rare in American cities.

BARCELONA IS A CITY THAT MAKES YOU SMILE.

Park Guell

Barcelona is a walking city. La Rambla, a wide tree-lined parkway, stretching almost a mile, from Placa de Catalunya to the Statue of Christopher Columbus near the harbor, sets the tone. You amble, you don’t rush, taking in the kiosks, the buskers and the markets as you go.

No hurry. Barcelona inspires you to live in the moment—eat when you

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

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worth a trip

THE BLACK MADONNA Basilica and Expiatory Church of the Sagrada Familia

Quimet & Quimet

Jamón in Mercat de la Boqueria

feel like it at one of the tapas bars that line every street. At Quimet & Quimet, in business for a century, with standing room only, we snacked on peaches topped with anchovies, salmon with truffled honey washed down with cava, which flows like water in every tapas

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place. Take your friends’ or cab drivers’ advice or just walk in the most appetizing looking door—it’s very hard to go wrong with food in Barcelona.

However, the heart of Barcelona’s stomach is unquestionably Mercat de la Boqueria, a crowded street

market off La Rambla with stalls selling jamon Iberico, jamon Serrrano, jamon you’ve never heard of, plus cured meats of every kind and fresh meats from every part of every kind of animal: tripe, skinned rabbits, testicles, kidneys. Plus local Catalan cheese, bread and pastry and mounds of beautiful produce. You’ll wish for a kitchen in your hotel room.

And, by the way, Barcelona, though full of lovely hotels, also offers many AirBnB listings; we opted for a tiny but very inexpensive set of rooms in the Barri Gothic, one of the oldest parts of the city, with streets so narrow the taverna crowds spilled out in the street and we had to walk a block to meet our Uber driver. No way you could U-turn a team of oxen here.

Don’t miss the chance to visit Montserrat with its monastery built out of living rock and its basilica housing the famous Black Madonna (yes, wait in the line to see it.) The drive is spectacularly lovely and the rocks are awesome, even to those of us who live in Utah. A round-trip half-day bus ticket can cost anywhere from $20 to $60, depending on the add-ons and itineraries.

You can buy your ticket in the U.S.

IF YOU GO Airline fares are crazy and unpredictable to most of us. We kept our eye out on Scott’s Cheap Fares and found a round-trip ticket for $600. No need to rent a car—use Uber or Lyft and taxis. We shopped AirBnB for an apartment for the three of us in the Barri Gotic, so we could have a kitchen.

Bring good walking shoes—the delights of Barcelona are the places you’ll find for yourself.

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Even our cuisine takes you to new places.

Globally inspired menus crafted by a Michelin-starred chef. Locally sourced ingredients. Fresh preparation daily.

And the most awarded wine collection at sea. That’s our recipe for making every meal on board a world-opening journey of its own.

To learn more, visit celebrity.com, call 1-888-283-6879, or contact your travel advisor.

53

53

outdoors

PHOTO BROOKE LAMB

We’re In

Hot Water Now These HOT SPRINGS aren’t just nature’s hot tubs.

BY TONY GILL

Mystic Hot Springs

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

54

outdoors

Yoga in Homestead Crater’s Caribbeanblue waters.

The world is going to pieces. I don’t mean in the rant-on-Twitter way though some of the dismayed voices I’ve read on social media make compelling points. I mean more in the four and a half billion years of shattered-crust plate tectonics way. That’s ominous sounding, perhaps, but it’s really just a benign way for the Earth to lose a little heat.

Those of us in Utah get to enjoy benefits of the terrestrial pressure release valve—including those majestic mountains we’ve been skiing all winter and pockets of geothermally heated water for when we’re ready to thaw out. Hot springs bubble up in Utah’s landscape, and people throughout the Beehive State have fashioned them into subterranean SUP yoga studios, utopian hippie villages and even tropical inland seas. Nothing’s better than balmy aquatic adventure in the high desert spring—so get ready to dive in.

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THE WORLD’S OLDEST YOGA STUDIO The combination of stand up paddle boarding (SUP) and hot yoga seems like something straight out of a new age wellness scenester’s fever dream, but even ardent skeptics will be won over deep in the Homestead Crater. For millennia, Wasatch snowmelt seeped into the ground where heat from the Earth’s interior warmed the water, pushing it back towards the surface depositing the minerals that formed what Park City Yoga Adventures (PCYA) owner Julia Geisler refers to as the oldest yoga studio in the world.

The Crater maintains a toasty temperature of 90-96 degrees Fahrenheit regardless of the

weather outside while the fresh air and natural light afforded by the crater’s open top keep abyssal claustrophobia at bay.

The 95-degree water is especially welcome when the inherent instability of a SUP board and yoga’s balance imperatives compel you to take a dip. Despite appearances, SUP yoga in the Homestead Crater doesn’t require laser-like focus and skill to enjoy. PCYA tailors a program to fit your group’s experience, and ending up in the water is kind of the point. Regardless of how successfully you elongate you thoracic vertebra and open your hips, SUP yoga in the Homestead Crater is a surreal experience unlike anything else you’ve tried before and feels especially therapeutic after a long day on the slopes. Pricing starts at $80 per session.

700 Homestead Dr., Midway, 415-695-4502, parkcityyogaadventures.com

PHOTOS: (HOMESTEAD CRATER) MIKE SCHIRF, (MYSTIC HOT SPRING) BROOKE LAMB

Mystic Hot Springs

Boneville Seabase

LET’S GET METAPHYSICAL An artist driving a bus back from a Grateful Dead concert in Las Vegas stumbles across some fledgling hot springs, purchases the land and turns it into a free-spirited oasis in the Utah desert. That sounds a bit too on the nose, but it’s exactly what happened to Mike Ginsburg in 1995. For the past 23 years, Ginsburg has been restoring cabins and buses, building soaking areas and hosting special events at Mystic Hot Springs.

Monroe may not be atop your list of must-see destinations in the state—there’s a good chance you’ve never even heard of the sleepy town named for our fifth

president—but it’s right of U.S. Route 89 and is a great place to stop on your way to or from a spring trip to Grand StaircaseEscalante National Monument and Bryce Canyon National Park. The restorative properties of the sulfur-free, 99-110 degree Fahrenheit water will doubtlessly feel good after hiking through the desert whether you’re in one of the two soaking pools or the six vintage cast iron tubs. An acoustic concert venue adjacent to the soaking areas creates an ethereal atmosphere for a Utah sunset. Spend the night at Mystic. Campsites $30, but pony up $60 to stay in one of the Grateful-Dead-themed buses.

475 E 100 N, Monroe, 435-527-3286, mystichotsprings.com

PHOTO (MYSTIC HOT SPRINGS) BROOKE LAMB

Mystic Mike’s old Grateful Dead touring bus.

AN INLAND SEA Salt Lake City is some 700 miles from the closest ocean, but that doesn’t mean you can’t revel in a tropical scuba diving experience right here in Utah.

Bonneville Seabase has geothermally heated pools with a natural salinity of three percent, which is very similar to ocean water. Thus, fish like salt water mollies thrive in warm water rising from a fault in the salt beds of old Lake Bonneville.

The inland sea is a perfect setting for snorkeling and scuba diving. Divers must be open water certified, and those who are can rent gear for as little as $20 per day. The rest of us can rent snorkel packages for $12 per day or for only five bucks enjoy a pedicure courtesy of the saltwater mollies. Seabase delivers a one-of-a-kind experience to dive, snorkel and feed fish like you would in a coastal destination without ever leaving the endorheic watershed of the Great Basin.

1600 UT-38, Grantsville, 435-884-3874, seabase.net

WHAT MAKES A HOT SPRING? Heat is everywhere beneath the Earth’s surface, so why do only some spots have hot springs?

Western Utah is expanding, leading to thinner areas of crust where heat is closer to the surface. The expansion also creates faults, which allow cold water to seep down and warm water to percolate up, resulting in a pool of hot water in which you can relax, fall of a SUP or even swim with tropical fish.

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THE NATIONAL ABILITY CENTER

INVITES YOU TO CELEBRATE

15th a nn u a l

RED,WHITE SNOW PRESENTED BY NUVIEW & TIGH SHEBEEN

This weekend-long event celebrates the empowerment of people of all abilities.

Socialize with other culinary and wine connoisseurs in Park City’s most luxurious settings while you enjoy the art of top chefs and world-renowned vintners.

REGISTER EARLY. MANY EVENTS SELL OUT!

RedWhiteAndSnow.org 435.649.3991 Thank you for your support! discovernac.org #AdaptiveNation

the

435 LIFE OUTSIDE SALT LAKE

PHOTO ADAM FINKLE

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

The extended family at 11Hauz.

Back Row, Left to Right: Tanisha Hamil Workman (partner); Nyesha Hamil (partner); Anita Hamil Reid (chef); Ricardo Reid (dishwasher); Yanique Bland (sous chef); Sheron Grant (partner); Vercelli (dishwasher); Henerieta Bay Davis (sous chef) Middle Row: Errol Grant (partner) Front Row: Aiden Reid (grandson)

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park city

Slippery Slope RISING COSTS in PC outpace affordable housing efforts.

BY TONY GILL

Three items are seemingly ubiquitous in Park City homes: a pair of skis, a bike and a for sale sign out front. The housing market in Park City is booming, a boon for sellers looking to turn a profit. Others, however, are feeling the pinch.

The dearth of affordable housing in and around Park City is pushing workers and families further from town and has the community feeling cascading effects.

School enrollment is decreasing, traffic clogging the roadways is increasing and help wanted signs hang in local businesses struggling to fill jobs. Local government and non-profits have come to the rescue, but is it too little too late?

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“It’s not a new problem,” says Scott Loomis, Executive Director of Mountainlands Community Housing Trust (MCHT), a non-profit organization addressing housing availability and affordability. “Recently it’s caught on as a high-priority issue, but there’s no magic bullet. All we can do is a little here and a little there.” Housing prices in Park City and Snyderville Basin have been steadily climbing since economic recovery began in 2009, and metrics from the past year show a continuation of the trend. The median sales price for a single family home within Park City limits was $1.95 million in 2018, compelling more buyers to purchase in Snyderville Basin, where the median sales price skyrocketed 22 percent to $1.2 million.

“The number of transactions is down 10 percent, but dollar volume is still rising,” says Erik Asarian, an associate broker at Keller Williams in Park City.

“In the lower price bands it’s becoming increasingly easy to sell, but even harder to buy. The inventory isn’t there, half of the market is cash buyers, and families are having difficulty finding homes in their budget.”

The trend is inextricably linked to declining enrollment in the Park City School District.

Enrollment dropped nearly one

utahbrideandgroom.com

ON NEWSSTANDS NOW

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park city

THE OLYMPIC IMPACT

percent this year—the incoming kindergarten class has 266 students compared with an outgoing senior class of 398— following the inverse pattern as home prices increase.

Coupled with nightly rental apps like Airbnb and VRBO, rising housing costs are also contributing to bloated rental prices in the area. Even with Park City property tax incentives—in which primary residences, including long-term rentals, are taxed at 55 percent of assessed market value—property owners are financially driven to sell high or join the lucrative vacationrental market.

As a result, the available workforce living in Park City is being outpaced by business growth, leading to an employment shortage. This exacerbates local traffic congestion and parking issues as 14,000 vehicles a day flood the town. Simply put, the people who make the community run have no home there. Rising construction costs—including

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Salt Lake City won the US bid to host the 2030 Winter Olympics, and advocates support converting the Olympic Village developments into affordable housing after the event. It’s an admirable goal but similar proposals have fallen far short of expectations. Vancouver and Calgary both sought to use Olympic development to confront growing housing shortages, with limited, if any, success.

2010 VANCOUVER

2026 CALGARY

The Proposal: 252 affordable housing units in Vancouver

The Proposal: 2,800 affordable housing units in Calgary

The Reality: 135 affordable housing units in Railyard Housing Co-op in Olympic Village

The Aftermath: Cost overruns led to remaining units being sold as luxury developments to Vancouver Canucks Owner Francesco Aquilini for $91 million

(PROPOSED)

The Reality: Financial negotiations for the games stalled, housing budget was slashed more than 20% and proposed affordable units were reduced to 1,800 The Aftermath: Bid ultimately withdrawn in November 2018 and entire plan scrapped

materials and labor—have further stymied affordable housing development. “We’re challenged to get layers of funds supplemented by tax credits and, in some cases, donated lands, to make our developments viable,” says Loomis. “It’s an uphill battle, but we’re working to make more available than there has been in a long time.”

Perhaps this is the grim reality of a tourist-driven destination, but it’s not stopping people from trying. “Only 15 percent of the workforce lives in Park City, and our realistic goal is to maintain that,” explains Jason Glidden, Housing Development Manager for Park City. “We have a goal of 800 affordable units by 2026, and 150 by 2021. Half will be done by the city directly and half through other means. It’s unusual to see a municipality become a developer, but we saw a need to jump in.”

Hear it from the expert who’s been there:

USING THE EXCUSE OF AN OLYMPICS TO JUSTIFY BUILDING AFFORDABLE HOUSING IS PROBABLY GOING TO RESULT IN VERY EXPENSIVE AND RELATIVELY FEW UNITS BEING BUILT. –RON KNEEBONE,

UNIVERSITY OF CALGARY ECONOMICS PROFESSOR TO CBC NEWS IN NOVEMBER 2018.

WEEKNIGHTS • 10PM /ABC4UTAH @ABC4UTAH DOWNLOAD OUR FREE ABC4 UTAH APPS

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A Family Affair 11Hauz brings ISLAND TIME to the mountains.

BY TONY GILL

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“Relax, you're on island time!” The sentiment expressed on the board above the counter is a grounding suggestion in Park City where a restless sensibility often permeates the mountain community. 11Hauz is the antidote, a family-run restaurant where authentic Jamaican cuisine and a Caribbean vibe encourage you to let go of your responsibilities for a few minutes over a plate of jerk chicken.

11Hauz started out as a stand at the Park Silly Sunday Market where Sheron Grant and her husband Errol would set up the kitchen from scratch on Main Street each

PHOTO ADAM FINKLE

Top to bottom: Mac and cheese, Jamaican Flatbread and Roti Curry, Jerk Wings, Beef Patty, Jerk Shrimp and Sautéed Kale

63 ALL WE CARE ABOUT IS SHARING GOOD, AUTHENTIC FOOD AND GIVING BACK TO THE COMMUNITY –TANISHA HAMIL-WORKMAN Sunday. Its origins, however, go much further back. Sheron grew up in Mount Salem Jamaica, where she learned to cook by watching her grandmother Florence Harding, a chef and the sole provider, make meals for the family of 11. Grant brought her grandmother's recipes and techniques along when she moved her own family from Montego Bay to the U.S. “My mom was a traveling nurse, and she spent some time working in Utah while we were living in Brooklyn, New York,” says Tanisha Hamil, Grant's daughter and partner at 11Hauz. “She told us though it wasn't tropical, the mountains reminded

her of Jamaica. We flew out to see it and got a place here in Jeremy Ranch 12 years ago, all because of my mom.”

Though the recipes are each imbued with Harding's fingerprints and Grant's creativity, every family member contributes to the menu, the entirety of which is made from scratch. The Jamaican flatbread that comes with the roti curry is sweet, stretchy and outrageously tasty when soaked in the stew. The jerk chicken is a delectable mainstay with a side of rice and plantain, and the weekly specials—particularly Monday's traditional ackee and saltfish and Thursday's oxtail—are a great conduit to explore Jamaican cuisine. Of course you can wash it all down with a Red Stripe.

“We live in a five-star world, but for us it's not about getting a five-star rating. All we care about is sharing good, authentic food and giving back to the community,” Hamil explains. Still, at the time of this writing, every single one of the 42 Yelp reviews for 11Hauz is a five-star endorsement.

DAVE MASON

MAMMA MIA!

March 14–17

March 22–31

ROCK AND ROLL HALL OF FAMER

PURE PRAIRIE LEAGUE MAR 1–3

THE MUSICAL

PETER BECKETT’S

PLAYER MAR 8–10

328 Main Street

ORLEANS APR 18 –20

UNDER ONE ROOF: THE 11HAUZ FAMILY “We wanted the restaurant to be a foundation to show how a family can build and be successful as a team,” Hamil says. “The people who know you best are family, so who better to partner with?”

Sheron Grant: Executive Chef, Partner Errol Grant: Partner Nyesha Hamil: Chef, Partner Tanisha Hamil-Workman: Partner Anita Hamil Reid: Chef Gloria Edwards Ricardo Reid Swainson Holness

RICHIE FURAY BAND April 12–14

HERMAN’S HERMITS MAY 16–19

RICKIE LEE JONES JUN 7–9

ParkCityShows.com

435.649.9371

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around the state

Seeing Stars in Ogden

BY MARY BROWN MALOUF

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PHOTOS COURTESY COMPASS ROSE LODGE

Opened in January, the Compass Rose Lodge, Ogden’s newest hotel, has an amenity you never see listed in travel guides. Forget Magic Fingers, inroom WiFi and fancy spas. This small (15-room) boutique is one of two hotels in the country built around a high-tech telescope— part of Huntsville Astronomic and Lunar Observatory. Guests can explore Ogden Valley’s nearby International Dark-Sky Park in great detail, see the rings of Saturn or Jupiter’s Galilean Moons and other spectacular deep-sky objects including galaxies, nebulae and globular clusters invisible to the naked eye. Visitors can even take a snapshot of the galaxy home with them. compassroselodge.com

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RIDE THE PAINTED DESERT

PHOTOS COURTESY RED ROCK 4-WHEELERS (VIA FACEBOOK)

Down to Earth in Moab The Easter Jeep Rally in Moab has been filling the desert town with noisy vehicles, 4 x 4 fun lovers and a lot of red dust since its inception in 1967. Off-road aficionados come from all over for the nine-day rally to explore 40 different trails accompanied by experienced guides.

This year’s dates are April 13-21; go to www.rr4w. com for more information.

Twenty-eight miles and 2,000 feet of elevation gain in under four hours—that’s what’s required to win in the elite men’s division of St. George’s annual Red Rock Rampage.

Don’t be intimidated— there’s a 2-mile loop for novice cyclists. And 30 different categories— ranging from kids to pro, so everyone can participate. (You can also ride the track the rest of the year without racing.)

But the field gets more crowded every year, as more people realize the down and dirty delights of mountain biking through gorgeous scenery in the first sunshine of the year. ridesouthernutah.com

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around the state

SEE ART CITY

Best Friends Animal Sanctuary has become the biggest attraction and largest employer in Kanab and now, thanks to its hundreds of visitors, Kanab is slowly becoming a dining hotspot. (Mostly vegetarian, of course. The town is all about the animals.) The newest spot is called Peekaboo Canyon Wood Fired Kitchen, it's located inside the Flagstone Boutique Inn & Suites and it’s run by none other than longtime Salt Lake City chef Kathie Chadbourne—last seen as proprietor of Avenues Bistro on Third. The menu focuses on artisanal pizza from the wood fired oven, but there is a full menu, including mac & cheese, cassoulet and the Impossible Burger in several iterations. Lots of the food can be made vegan and there's a nice list of wine and beer and even craft cocktails. Not to mention desserts. Open for lunch, dinner and weekend brunch.

233 W. Center St., Kanab, 435-689-1959

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“Grandfather” by John Darley took 3rd place at the 94th Annual Spring Salon

Kathie Chadbourne

PHOTOS: (PORTRAIT) ADAM FINKLE, (RESTAURANT) COURTESY PEEKABOO CANYON WOOD FIRED KITCHEN

Saving the Animals and Eating the Vegetables in Kanab

If you’ve never visited, the Springville Museum of Art is worth seeing for the building alone, a Spanish colonial revival jewel designed by Claud S. Ashworth and dedicated by LDS Apostle David O. McKay. It’s the oldest visual arts museum in Utah. The Spring Salon was first held in 1922, begun by students and teachers of Springville High School who wanted to exhibit and promote original artwork. The Salon has been held annually since that time, except during World War II when fuel and other goods were rationed nationwide. The Springville Museum of Art continues the tradition today and invites all artists in Utah to participate in the 95th Annual Spring Salon, a juried competition that showcases the diversity and quality of contemporary Utah art. For more information about the 2019 salon, and the museum, go to smofa.org

PLANT SALE! A FUNDRAISER FOR WASATCH COMMUNITY GARDENS

MAY 11 8:00AM - 1:00PM ROWLAND HALL

(720 GUARDSMAN WAY)

wasatchgardens.org Thank you to our sponsors:

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statewide

It’s Electric!

E-Assist Bikes and SCOOTERS Taking Over Utah

BY TONY GILL

IT’S A CLASSIC CASE OF INNOVATION OUTPACING REGULATION

available. They reduce traffic congestion and provide flexible mobility without contributing to the state’s destructive air-quality crisis, and frankly, they’re fun.

Electric-assist bikes and electric-powered scooters—e-bikes and e-scooters—are taking over Utah from the streets of Salt Lake City to the paths of Summit County. What could possibly go wrong?

For starters, things may have gotten too big too fast for the supply and demand balance. Two e-scooter companies, Lime and Bird have made scooters under riders zipping around the streets ubiquitous in Salt Lake City. Because the e-scooters don’t require a fixed charging station, they’re also littered across sidewalks, lawns and parking lots. Park City introduced the country’s first entirely e-assist bike share program, Summit Bike Share, in 2017. The program has been wildly successful by most metrics with riders racking up in excess of 100,000 miles, translating to roughly 17,500 trips from Kimball Junction

to Main Street. In a municipality where the two primary concerns are traffic and parking, that’s no small feat, yet at peak times during the summer docking stations are frequently low on inventory.

Little public consensus exists on how and where to ride. It’s illegal, for example, to ride e-assist devices on sidewalks , but that hasn’t stopped riders from doing so.

State code prohibits e-scooters from being used on roads with speed limits over 25 mph, which includes many of the Salt Lake City streets in which they’re currently popular. Revising the code to meet the standards set for bikes—30 mph speed limit and four or fewer lanes unless a bike lane is present—would help eliminate the contradictions between regulation and practical use.

Bird and Lime require both require users to upload a valid driver’s license to confirm they’re a minimum of 18 years age, though e-bike shares, including Summit Bike Share, do not. It’s hard to say whether users are purposely sidestepping regulations or

PHOTO ADAM FINKLE

—JASON HARGRAVES

They’re affordable and readily

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are simply unaware of laws governing e-scooter and e-bike use, and authorities throughout Utah have prudently supported education over heavy-handed enforcement thus far.

“It’s a classic case of innovation outpacing regulation,” says Jason Hargraves, insurance expert and managing editor for insurancequotes.com. Hargraves notes the dangers of having such a litigious society in which thousands of people are operating in an insurance blind spot within a regulatory gray area. Users agree to “binding arbitration” before using e-bikes and scooters, which leaves them with little to no legal recourse in the event they’re injured.

“For most two-wheeled vehicles that travel over 30 mph operators are required to carry liability insurance. Most e-scooters and e-bikes top out between 15-20 mph, so there’s no regulatory definition for them Homeowner’s and renter’s insurance won’t cover users, and auto insurance is typically only for four-wheeled vehicles. Currently the best protection comes from having your auto insurance provider write up a special policy,” Hargraves adds.

Beneath the surface a public health issue is growing. Though no national data exists on e-scooter injury numbers, reports from health care providers suggest a surge in associated accidents, and many users aren’t wearing helmets. Helmet-share programs

present a logistical nightmare involving hygiene, fit, theft and more, and riders aren’t bringing their own. Both Bird and Lime have distributed tens of thousands of free helmets to protect riders’ gray matter, but they’re also lobbying against helmet laws that would limit ridership. San Francisco is proactively confronting the issue through Vision Zero Injury Prevention Research to study, quantify and ultimately eliminate traffic injuries including those related to e-bikes and e-scooters. Officials in Utah would be wise to emulate the Bay Area’s safety efforts.

Despite the issues, e-scooter and e-bike use isn’t slowing down any time soon. The industry has become so profitable that Ford jumped into the ring, spending a reported $100 million to purchase the relatively small e-scooter company Spin in late 2018. Ford apparently sees the profitability in collecting data on scooter-share users. When was the last time unencumbered corporate data aggregation went wrong?

Both Salt Lake City and Park City have been urging people to ditch their cars, and take public transportation, which when coupled with innovative mobility programs means more people can get where they’re going, with less congestion and environmental burden. Commuters are doing their part, and it’s time our municipal governments catch up to the e-bandwagon to help work out the kinks.

Do the Side Hustle!

Bird Charging and Lime Juicing Dockless e-scooters need to be charged from time to time, and therein lies the opportunity to increase your earning potential. Using the Bird or Lime app, switch into charging mode to see a map with scooters that need some juice. The closer a scooter is to empty, the more you can earn. Take a scooter home, plug it in, drop it off in a hot spot and enjoy your extra income.

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Dining

THE 2019

Awards SECRE T INGREDIENTS C hefs’ se c rets that ma ke g reat food g reate r

BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

People, prices and politics all play a role in the differences diners are seeing in old favorites and new entries. Remember, “This is a bar, not a restaurant; This is a restaurant, not a bar?” Remember “Where’s the beef?” Remember the buzzword “fusion?” Now many restaurants do double duty as restaurant and bar. Now restaurants must include vegetarian, vegan, gluten-free options on their menus.

Most notably, chefs are using ingredients and techniques from ever-more exotic places. However, you feel about globalization, the world is now one big pantry.

Salt Lake magazine Dining Award winners pull flavors, ingredients and techniques from cuisines all over the world, becoming ever more particular in the source of their ingredients. Take a peek into the pantries of Utah’s best restaurants.

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72 LEMON VINAIGRETTE “When we are putting the final elements on a dish at Handle or HSL the same statement reverberates: just finish it with lemon vinaigrette and Maldon sea salt,” says Handly. “That redundant phrase has become our littleongoing joke in both restaurants. The two ingredients add balance, texture and seasoning to any dish. We use a lot of local herbs and greens to garnish everything, so the lemon vin and Maldon salt brighten those up as well.

The vinaigrette has just four ingredients— fresh lemon juice, olive oil, simple syrup and salt. We zest all our lemons prior to juicing, then blanch and dry a bit. The zest is then mixed into our version of fines herbs: includes Italian parsley, chives, chervil and cilantro.

HSL

418 E . 20 0 S o u th , S LC , 8 01- 539 -9 9 9 9 , h s l re sta u ra nt.c o m REPEATEDLY NAMED one of the finest chefs in Utah, HSL chef-owner Briar Handly can’t stop playing with his food. The menu changes frequently and Chef plays musical plates as often—the famous fried chicken may be the same but one visit it might be sided with “parsnip bacon,” (a vegetable we’re going to be seeing a lot more of); another time with butternut squash soubise.

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Roasted acorn and butternut squash with pumpkin seed pesto, candied pumpkin seeds, lemon vinaigrette and Maldon salt

73 CENTRAL MILLING OO ORGANIC PIZZA FLOUR “There are three local ingredients I love and feel make a difference in our kitchen,” says Stoneground Kitchen Chef Justin Shifflet. The first is fundamental for a place made famous by its pizzas: Central Milling OO Organic Pizza Flour. “Owner Bob McCarthy, GM Joy Bradford and I went to pizza Expos in Vegas and the National Restaurant Association food show in Chicago looking for the best flour. The best pizza flour we found is made right here in Utah. We use RealSalt, mined in central Utah for our pizza dough and for finishing, and locally made Chili Beak spicy oil to give our pomodoro some backbone and the puttanesca its signature kick.”

Stoneground Kitchen

249 E . 4 0 0 S o u th , S LC , 8 01-3 64 -13 68 , sto n e g ro u n d ita l i a n .c o m I AM SURPRISED when I run into people who still think Stoneground is a pizza place with pool tables—it’s been so much more for years now. Chef Justin Shifflet puts his soul into his cooking and it gets better all the time. I seldom get to il secondo, because the pre-meal dishes (“for the table”) and the pasta is so good. Last year, I raved about the braciole and the focaccino (well, I still rave.) This year I’m nuts about the bruschetta with fried brussels sprouts, honey yogurt, pomegranate seeds and cashews. And the pizza. Always the pizza. I love to be surprised so I order the seasonal one.

Pasta Puttanesca with artichoke hearts, kalamata olives, roasted tomatoes, roasted garlic, Real Salt and Chili Beak Habanero Chili Oil

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74 TIMUR Nepali food, like Indian food, is based on complex fragrance so the spices used must be very fresh.

“These spices have to be hand-carried from Nepal,” says Bastakoti. “You can’t get them in any store around here. Whenever our chef or any member of our team visits Nepal they carry home a few pounds.” Timur, or Nepal pepper, is highly pungent, often mistaken for black or Chinese Sichuan pepper, but has an entirely different flavor and is, in fact, not related. There are two kinds of timur growing in the Himalayan Region—the rare, mouthnumbing boke timur is used in lentils, chicken chili, and Nepal’s famous momos.

Momos

Himalayan Kitchen

350 S . S tate S t., S LC , 8 01-328-2077, h i m a l aya n kitc h e n .c o m THE FIRST NEPALI restaurant in Salt Lake City, Himalayan Kitchen spawned a lot more. They all serve momos and goat curry, but HK’s is still the most charming and flavorful. Now Surya Bastakoti, a para-glider and the owner of Mt. Pumori Trekking and Expeditions before he settled in SLC, has a second location in South Jordan, an event center and a bar, Chakra Lounge. Himalayan Kitchen’s cuisine is required to be authentic because it’s a gathering place for the Salt Lake City Nepali and the local climbing community. They know Nepal.

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Himalayan chili

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EGGS Eggs are a staple in any non-vegan restaurant, but they are especially vital at Veneto. “We use organic cage-free brown eggs in almost all our desserts, as well as our egg and truffle crostini, and all fresh pasta.”

Black truffle crostino with fresh egg yolk and Grana Padano

Veneto

370 E . 9 0 0 S o u th , 8 01- S LC , 8 01-359 - 070 8 , ve n eto s l c .c o m THIS COZY RESTAURANT, specializing in food from owner Marco Stevanoni’s native region of Italy, has come into its own. The menu changes often, according to collaboration between Stevanoni and a rotating roster of chefs from Italy, and the traditional seasonal dishes from the Veneto.

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76 CARAMEL FISH SAUCE Fish sauce is an Asian cuisine basic whose intense umami has found its way into all kinds of cuisines around the world. It has ancient origins in several cultures—the Romans used a fermented fish sauce as their main condiment. The difference here is that Chef Jeff Ward makes a basic caramel by cooking together sugar and water until it coats a spoon, then stirring in bottled fish sauce with other seasonings. It's great on roasted vegetables as well as fish and shellfish and even roast duck.

Silver Star

1825 Th re e Ki n g s D rive , Pa rk C it y, 4 35 - 655 -34 56 , th e s i lve rsta rc afe .c o m A DESTINATION in the hills above the golf course, past Park City Hotel, Silver Star is everyone’s secret favorite. Owners Jeff and Lisa Cilva Ward created an elevated oasis— cozy when the snow falls, cool when the sun shines. The menu has changed since Jeff took over the kitchen—he uses locallysourced ingredients like elk and elderberries in dishes that often combine fruit with meat, he seasons brussels sprouts with caramel Vietnamese fish sauce and roasted cauliflower with pickled grapes.

Brussels sprouts with fish sauce caramel, lime and fried garlic chips

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77 VINEGAR When cooking or seasoning food, many cooks, amateur or professional, often overlook the use of vinegar or acidity as an ingredient. "The idea of using acidity in addition to salt to season food is an absolute game changer.

Finding the perfect balance between salt and acidity can truly transform flavors from good to exceptional. At Table X we use acidity in one form or another to season everything that goes out of our kitchen. It could be plain old distilled white vinegar to add a kick of acid to a rich dish, red, white wine, cider vinegar to complement the use of other ingredients in cooking, lemon juice to finish a plate with a fresh zip of acidity, or a house made fermented product to add depth and tanginess.

Every dish you eat at Table X will feature a balanced acidic flavor.”

Table X

14 57 E . 3 350 S o u th , S LC , 3 8 5 - 528-3712 , ta b l exre sta u ra nt.c o m THE EDGIEST RESTAURANT in the state, this experimental kitchen run by three chefs—Nick Fahs, David Barboza and Mike Blocher—is also one of the most idealistic. That means it’s the strictest, preparing foods using classic techniques infused with forward-thinking imagination. The kitchen makes its own bread, its own butter, has a thriving garden out back and names the sources of all its meat—Jones Creek, Christiansen Farms, Morgan Valley. From pristine ingredients come vivid flavors: dry-aged beets with five-spice peanuts, house-made labneh and sweet and sour beet tops. Fennel-roasted heirloom carrots with white bean puree, beet molasses and fennel pollen. Vegetable “steak,” coconut curried leeks, autumn squash, spiced ghee.

Still, when asked about essential ingredients, the trio of chefs agreed on a seldom-mentioned classic.

Farro porridge with fermented mushroom liquid and Clifford egg

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S A LT We know now that all salts are not created equal. There are dozens of types of salt, each very distinctively different from the white processed table salt we grew up on. There’s still a place for that, but chefs like Tommy Nguyen use several sea salts, kosher salt, smoked salts and even other infused salts, “There is not one salt that works for everything,” Nguyen says.

Tiradito Nikkei (ceviche)—albacore tuna tataki with fish roe, green onions, habanero and black Hawaiian salt

Post Office Place 16 W. M a rket S tre et , S LC

CONCEIVED AS A BAR to complement Salt Lake magazine Hall of Fame favorite Takashi, Post Office Place (POP) has become as well known for its food as its cocktails and many are happy to skip the inevitable wait at Takashi and nosh their way through dinner at POP.

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79 HARISSA The essential flavoring in Tunisian, Moroccan and much North African cuisine, the red paste has a more complex spiciness than fresh hot peppers. You can make your own (several kinds of chilies, tomato paste, vinegar, lemon juice, garlic, cumin, etc.) But it's easy to find in specialty food stores and it's so versatile you can use it on meats, vegetables, seafood...anything that needs a little extra zing.

Miso fried chicken with butter mash and harissa sauce

London Belle Supper Club 321 M a i n S tre et , S LC , 8 01-3 63- 8 8 8 8 , l o n d o n b e l l e s l c .c o m

LONDON BELLE'S full name is London Belle Supper Club—referencing Belle London, one of Salt Lake's most notorious madams. One in a row of this new breed of bar-cum-restaurant, London Belle has the considerable advantage of Chef Matt Anderson, who has been cooking in Utah for decades and has created a menu of global snacks with a sophisticated finesse.

80 AJI AMARILLO CHILE “Lately, the ingredient I can’t seem to stop using is Aji Amarillo chile. Whether it’s fresh, dried, or powdered,” says Chef-owner Steve Garner. “It lends so much to anything it goes into! It gives a very fruity, floral, kinda spicy kick to everything. I put it in my sauces, soups, crackers (for our amazing tartare!), huevos rancheros, etc.” With red onion and garlic, Aji Amarillo is one of the three basics of Peruvian cooking.

Huevos rancheros with ajii amarillo chili pepper, pinto beans and Promontory cheddar

Avenues Bistro on Third 564 E . Th i rd Ave., S LC , 8 01- 8 31- 54 0 9 , th i rd ave n u e b i stro.c o m

THIS ULTRA-CHARMING little space has been de-cluttered; it’s now owned by Mike Richey and Steve Garner to whom we owe the delights of Fireside on Regent. The menu on Third is slightly more upscale and makes do without the imposing pizza oven but the lobster beignets and other spiffed-up down-home dishes (rabbit pot pie, duck breast in ras al hanout, chicken hash with vodka cream sauce) make this a comfort food nirvana.

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81 FENUGREEK Fenugreek is one of the most ancient of herbs—charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon-dated to 4000 BC), and archeologists have found desiccated seeds from the tomb of Tutankhamen. Most of it is grown in Rajasthan, India and fenugreek is an essential part of the Indian five-spice powder called panch phoron, a favorite of Chef Safranek featured in his vegan and gluten free Coconut Cauliflower Soup with Panch Phoron. Of course, you want to know what the other four spices are: cumin, brown bustard, nigella and fennel.

350 Main

350 M a i n S tre et , Pa rk C it y, 4 35 - 649 - 413 0 , 350 m a i n .c o m

Coconut cauliflower soup with Indian 5 spice oil: fennel, nigella seed, mustard seeds, cumin seeds, and fenugreek

THIS MAIN STREET star had faded a little when Chef Matthew Safranek and owner Cortney Johansen, took over. Together they have made 350 Main an exciting place to dine again. Entrees start with the basic— fried chicken, Coho salmon, bison ribeye, venison loin—then surprise with the seasonings and spices: five-spice, pickled mustard seeds, preserved lemon, kamut, curry oil. Appetizers like slow-cooked goat with chabrin cheese, shishitos with cashew yogurt, grilled octopus with yucca fries prepare the palate for what is to come.

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82 GUAJILLO CHILE To come up with the ingredient, Chef Ferran convened with his staff.

“The consensus regarding unique items seems to be the variety of chilies we use in a restaurant not really known for spicy food. The most ubiquitous in our recipes would be the guajillo chile. It is a primary ingredient in our mole rojo, our smoked chile osso bucco, as well as our ahi tuna poke.”

Cucina

Roasted romanesco cauliflower with mole rojo, grilled nopales, hibiscus cream and fried yucca root.

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WORKING WITH Chef Joey Ferran, owner Dean Pierose recreated his casual Avenues deli into a bistro and wine bar where the mellow atmosphere soothes your spirit while the cuisine excites your taste buds.

Pulling together a small world of flavors, Chef Ferran seasons cauliflower with red mole, sweetens a duck breast with saba, finishes a fried avocado with tamarindcoconut curry. This is by no means a Southwestern restaurant and you wouldn’t call the food spicy, but Chef Ferran does rely on some of those flavors.

PHOTO CREDIT TK

10 26 2n d Ave n u e , S LC , 8 01-322-3 0 55 , c u c i n a s l c .c o m

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It's not just what's on the plate R e sta u rate u rs m a ke S a lt La ke C it y a b et te r p l a c e

BREAKING BREAD with another human being is the most basic act of communion at the most basic level. In other words, restaurants are about community. Each year we award our Blue Plate Specials to honor restaurateurs who make more than just great food, they help make a great community.

L AVA N YA M A H AT E O w n e r of th e S af fro n Va l l ey g ro u p of re sta u ra nts LAVANYA was an immigrant herself when she came to Utah in 2001. Now, her aim is to give back and help the folks who are going through the same difficulties she did as a newcomer. So working with the Utah Refugee Training and Education, she has opened a culinary kitchen to train refugees and immigrants in culinary arts and food business. Beyond hands-on cooking, students receive access to internships and help with job placement.

EARL FREDRICH MOESSINGER O w n e r of C af fe M o l i s e a n d BTG

R YA N L O W D E R O w n e r of C o p p e r O n i o n , Copper Common, Copper Kitc h e n a n d Th e D a i ly WHEN TASTE of the Wasatch announced it was going to renege on its pledge to fund Utahns Against Hunger, leaving the non-profit short of the money it needs to accomplish its mission, Chef Ryan Lowder stepped up to fill in the gap, donating a portion of proceeds to the cause. Not only that, but he rallied other chefs to do the same.

EARL WAS TOLD by the city he had to move his popular restaurant and wine bar for new construction.

Instead of moving to Cottonwood Heights or Holladay, Chef Moessinger looked inside the city and made the bold decision to renovate and rehab the old Eagle building, an architectural beauty that seemed destined for demolition. Preserving old places is part of what gives a city true character; we thank Moessinger for giving us this piece of the past.

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Readers’ Choice Awards

WE ASKED you, dear readers what you thought about where to eat around the state. Our survey got a huge response, with more than 600 of you responding. There are some old favorites and newcomers and even one tie among your choices which, thankfully, did not include any chain restaurants.

B E S T R E S TA U R A N T S A LT L A K E C I T Y

BE S T JA PA N E SE

6451 Millcreek Canyon Rd., SLC 801-272-8255

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

Log Haven

B E S T R E S TA U R A N T PA R K C I T Y

Silver Star Café

Hall of Fame

1825 Three Kings Dr., Park City 435-655-3456

B E S T R E S TA U R A N T R E D R O C K

EACH RESTAURANT in Salt Lake magazine's Hall of Fame has received consistent awards for excellence over a period of years.

Hell's Backbone

Log Haven

Tona Sushi Bar & Grill

Takashi

B E S T R E S TA U R A N T P R O V O

6451 Millcreek Canyon Rd., SLC 801-272-8255

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

Aristo

224 S. 1300 East, SLC 801-581-0888

Hell's Backbone Grill 20 UT-12, Boulder 435-335-7464

Red Iguana 736 N. Temple, SLC 801-322-1489

Mazza Cafe 1515 S. 1500 East, SLC 801-484-9259 912 E. 9th South, SLC 801-521-4572

Squatters Pub Brewery

147 Broadway, SLC 801-363-2739

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 9

20 UT-12, Boulder 435-335-7464

B E S T R E S TA U R A N T O G D E N 210 25th St, Ogden 801-622-8662

Takashi

BEST MEDITERRANEAN/MIDDLE EASTERN

Mazza

912 E. 900 South, SLC 801-521-4572

BEST MEXICAN

Red Iguana

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

BEST SOUTHEAST ASIAN (TIE)

Sawadee

754 E. South Temple, SLC 801-328-8424

Communal

Somi

B E S T R E S T A U R A N T S T. G E O R G E

BE S T BRE A K FAS T

2 W. St. George Blvd., St. George 435-634-1700

4160 Emigration Canyon Rd., SLC 801-582-5807

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

Painted Pony

1215 E. Wilmington Ave., SLC 385-322-1158

Ruth's Diner

B E S T R E S TA U R A N T I N U TA H

BEST LUNCH

390 N. 500 West #100, Bountiful 801-292-2425

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

Plates & Palates

Plates & Palates

BEST UNDISCOVERED/DISCOVERY

B E S T QU I C K E AT S

1513 S. 1500 East, SLC 801-532-3372

850 E. 900 South, SLC 801-441-2845

Trestle Tavern BEST INDIAN

Bombay House 2731 Parleys Way, SLC 801-581-0222

BEST CHINESE

Mandarin

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

East Liberty Tap House BEST COMFORT FOOD

Silver Star Café 1825 Three Kings Dr., Park City 435-655-3456

BEST WINE LIST

Pago

878 S. 900 East, SLC 801-532-0777

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C A L F C R E E K FA L L S More of a nature walk than a hike, this creek-side ramble will take you up canyon to the base of Calf Creek Falls, a bridal-veil of cascading water dumping into a tempting swimming hole. A helpful trail guide points out flora and ancient petroglyphs on the rock walls.

WHERE: The Trail starts at Calf Creek Campground on Utah Highway 12 between the towns of Boulder and Escalante.

TIP: You can also take the more strenuous hike to Upper Calf Creek Falls.

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87

The

Most Photoworthy Spots in Utah* *( That Aren’t Delicate Arch )

BY JEREMY PUGH

Pics or it didn’t happen is the mantra of our times. And here in Utah there are plenty of pics to prove it happens, whatever IT is. Utah is a state of contrasts, from the highmountain landscape of the north to the Mars-like vistas of the south, there is practically no spot in the state that isn’t ready for its close up (except maybe the gravel pit on Beck Street, yuck.)

We polled you, our readers, on Facebook to discover what you thought were the greatest hits, so to speak, of our state’s splendor. Predictably, we had a huge response. Of course, we left out hundreds of scenic wonders, including the iconic Delicate Arch (been there, done that) but we’ve rounded up a taste of the best spots in Utah for that perfect shot.

And getting there is half the fun. Sure, you want to get those likes on Instagram but remember to put away your phone or camera after the photo shoot is over and, you know, just BE in these beautiful places. The pictures you take will trigger memories of the experience of getting there. Make those memories as good as your photos.

PHOTO MICHAEL KUNDE / UTAH OFFICE OF TOURISM

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02

S NOW C A N YON PE T R I F I E D DU N E S A moderate hike into the heart of Snow Canyon State Park crossing over giant mounds of Navajo Sandstone that resemble huge dunes of sand frozen in time. This picture-worthy hike rewards you with views of the entire park.

WHERE: The well-marked trailhead is located in the Upper Galoot picnic area, about six miles from St. George.

03

B ON N E V I L L E S A LT F L AT S One of the most inhospitable places on the Earth, the Bonneville Salt Flats are also one of the world’s most starkly beautiful spots. The 30,000 acres of crusted salt are the remnants of prehistoric Lake Bonneville, which once filled the Salt Lake Valley.

WHERE: From Interstate 80 take exit 4, near Wendover, Utah.

TIP: Stick to the paved road. Do not drive out onto the flats. It’s easy to break thru the salt crust and become stuck in deep mud.

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PHOTOS: (TOP) AUNALISE, (BOTTOM) ABLOKHIN, (OPPOSITE PAGE) JAMES W. KAY / UTAH OFFICE OF TOURISM

TIP: This is an excellent hike for the kids. Plenty of room for the tykes to run and play.

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04

COR A L PI N K S A N D DU N E S S TAT E PA R K

PHOTO CREDIT TK

No this is not the Sahara. These ancient piles of sand are a beautiful sea of shifting colors.

The dunes move up to 50 feet each year and are always changing. This means every picture you take is one of a kind.

GET THE BEST SHOT Late afternoon and early evening until sunset are the best times to capture the dunes. Also sand. Keep your camera in a plastic bag and sealed off while you hike to your vantage point.

WHERE: Located 22 miles west of Kanab on Sand Dunes Road.

TIP: You can snowboard the dunes. Really.

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05

GOB L I N VA L L E Y S TAT E PA R K This place is a trip. It’s filled with sandstone “goblins,” strange, mushroom shaped formations carved by wind and water. You can spend hours wandering among the goblins.

WHERE: Located 24 miles south of Interstate 70 on Utah Highway 24. Turn at Temple Mountain junction.

TIP: Venture to the far side of the valley. There are caves to explore and a whole choir of goblins in a smaller valley over the ridge.

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A N T E LOPE I S L A N D S TAT E PA R K Located 12 miles out in the Great Salt Lake, the island is home to herds of bison and beautiful views of the salty sea that gives our city its name. It’s best explored in spring, fall or winter. Summer is hot and buggy and there is no shade.

WHERE: Take Exit 332 off Interstate 15 and drive west on Antelope Drive.

TIP: The west side of the island offers otherworldly views into the Great Salt Lake.

06 GET THE BEST SHOT

PHOTO MICHAEL KUNDE / UTAH OFFICE OF TOURISM

PHOTO ADAM FINKLE

Be sure to get up high for views of the entire valley, which is best photographed in the early morning or late afternoon and evening. The views on the far side are good bets for a great shot.

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C A N YON L A N DS NAT IONA L PA R K Less visited than nearby Arches National Park, Canyonlands is a difficult park to manage. Exploring often requires hiking down into deep canyons (and back up) but it rewards your efforts with a bounty of red rock splendor.

WHERE: The Island in the Sky district, in the north of the park, is the closest district to Moab via Utah Highway 313.

TIP: The Maze district is the most remote and rugged. Plan your trip carefully.

07 GET THE BEST SHOT

PHOTO GLEB TARASSENKO

The Living Room is a great spot to try out the panorama function on your phone or camera. It offers a sweeping view of the entire valley north to south and is best shot at sunset.

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T H E L I V I NG RO OM

PHOTO JAY DASH / UTAH OFFICE OF TOURISM

08

This much-loved hike to a vantage point from the foothills behind the University of Utah, is practically required reading to be a Salt Laker.

The viewpoint features piles of flat rocks arranged into sofas and chairs straight out of the Flintstones, hence the name.

WHERE: The trailhead is located above the University of Utah’s research park, 383 Colorow Road.

TIP: Sunset is the best time to hike to Living Room. Enjoy the end of the day (and maybe a beer or two) but be sure to bring headlamps for the hike down in dusk.

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a&e ARTS | ENTERTAINMENT

Small Lake City . . . . . . 96 Modern West . . . . . . . . 98 Calendar . . . . . . . . . . 100

One nation, connected.

ONE OF THE DEFINING MOMENTS IN AMERICAN HISTORY HAPPENED 150 YEARS AGO. IN UTAH. The completion of the transcontinental railroad joined the two coasts of the country, setting the stage for future history. The Utah Museum of Fine Art celebrates the moment with an exhibit “The Race to Promontory” until May 26. The Utah State Capitol has another exhibit—including the Golden Spike—on display until May 12.

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Listen to the real.

FUR FOXEN means it.

BY MARY BROWN MALOUF

I

called Steph Darland to talk about his music.

The first thing he said to me was, “Let me put you on speaker so I can talk with my hands.” Steph, guitarist, and Amber Pearson, cellist, form the duo Fur Foxen, a group which started out playing small gigs at coffeehouses like Alchemy and is now a favorite in Salt Lake clubs.

I WRITE ABOUT SIX TO TEN SONGS A MONTH, THEY’RE NOT ALL GOOD, BUT THEY ARE A KIND OF THERAPY.

PHOTO NATALIE SIMPSON

–STEPH DARLAND

The first thing I asked Steph about was the band’s name: Fur Foxen. Why? I couldn’t see what his hands were saying, but his unexpected answer was, “I love alliteration.” “Our previous band was a trio called Harold Henry. And I’m obsessed with foxes—my house is filled with images of foxes. Foxen is the old

English plural for fox.”

Finally, we talked about the music.

Steph started playing the guitar when he was 23, but even more than gaining facility with the instrument, he’s interested in writing songs. “I write about six to ten songs a month,” he says.

“They’re not all good, but they are a kind of therapy.”

Raised in Amarillo, Texas, he moved to Dallas but had a tough time breaking into the music scene there. His day job at Whole Foods is what brought him to Utah, where he found a more open and yet tightly knit musical community. He and Amber host the Foxhole Sessions, a podcast of local bands for small, intimate audiences that foster community as well as sharing music. (You can find it on Spotify or other podcast services, as well as our Small Lake City Concerts.)

“I don’t come from a musical family,” says Steph. “I don’t listen to a lot of music and what I do listen to is all over the board. Of course, I like singer-songwriters.”

And he says, “The more raw the capture the better. Authenticity is something you can’t hide in music. It’s not about proficiency.

You love it because it’s real.”

SMALL LAK

E C IT Y

CONCERTS LOC A L

M U S IC

Witness Fur Foxen’s new album, The Death Of. It was self-produced and mastered in Steph’s living room. facebook. com/furfoxenmusic and enjoy Fur Foxen’s exclusive Salt Lake magazine Small Lake City Concert at saltlakemagazine/ small-lake.

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a&e

Go West Salt Lake’s dynamic Modern West Gallery is set to EXPLODE

BY MARY BROWN MALOUF

Book it, Diane

A TASCHEN LIBRARY Besides Modern West’s gallery, the space will also feature a Taschen Library, one of only a handful in the United States. The high-quality art, design, architecture and photography books from this publisher are nearly works of art in themselves. Stewart has plans to bring in Taschen authors and feature discussion groups about various topics.

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register and when I visited, the industrial windows and brick walls were not quite a work in progress that I could recognize.

But Stewart has it all in her head. She is not just moving her gallery; she’s reconceiving it. “Expanded boundaries means expanded imagination,” she says, and she has traveled to Art Basel, Seattle Art Show, Palm Springs Art Fair and Meow Wolf to feed her vision.

“These are the moveable walls,” she says, indicating a pile of rectangles on the floor.

She will be able to essentially

rebuild the gallery according to the exhibit. The new space will have a courtyard for events and placing sculpture, and has room for showing the work of more installation artists and video artists. “We’re expanding the ways we’re showing art,” says Stewart.

“We want our shows to be more thematically oriented.

And we want to expand our mission to be more inclusive of patrons, collectors and artists. A lot of our collectors don’t live in the state.”

Stewart sees Modern West as embracing and representing a larger idea of the American West—Western in the broadest, cultural, historical sense. And she has the further ambition for a gallery that will not just show artwork, but nurture artists. “I want it to be a gathering space for artists and collectors. I want to create a community,” she says. “Economic development follows creative, not the other way around.”

Modern WestFine Art, 412 S. 700 West, SLC, 801-355-3383 (Left) Sheldon Harvey’s Red World Being III, (Above) Beatrice Mandelman’s Red and Blue collage with acrylic on canvas

PHOTO ADAM FINKLE

E

xperiential. That’s the new buzzword in art galleries and exhibition spaces. It has various degrees of interpretation—from Meow Wolf in Santa Fe to the pumpkin environment of Yayoi Kasuma, but the basic idea is the same: Instead of approaching art as something to look at, art is conceived as something to interact with. Actually, to be in.

The traditional white-walled gallery will probably never go away, but as usual in Salt Lake City, the art dealer and connoisseur Diane Stewart is the first one to breach the veil.

“Our lease was up. It was time to move,” she says.

Impressively, in a town that only dips its toe in visual arts, her downtown Modern West Gallery needed to expand.

Currently, it occupies 4,000 square feet; the new space has 10,000 square feet.

As of April 6, Modern West will be housed in an old brick engineering building on 700 West. It’s on the historic

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PHOTO TOURISM SANTA FE

LEFT TO RIGHT: Gregory Walker WOW Atelier; gallery owner Diane Stewart; gallery director Shalee Cooper; gallerist/ curatorLiberty Blake

WHAT ME MEOW WOLF? Meow Wolf is. Well. It’s a thing. It’s in Santa Fe and it is one of the hot experiential art sites in the country. Funded by Game of Thrones creator, George R.R. Martin (long story), the sprawling space is a mind-blowing mix of sci-fi weirdness and Burning Man vibes with a dash of steampunk/Coachella thrown in the mix. Visit meowwolf.com for more.

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a&e MARCH 1-2

MARCH 1-10

MARCH 2

MARCH 9

ONCE

THE CAKE

SUPER DIAMOND

BUG BRIGADE

The generally-regardedas-charming musical love story called Once, won the 2012 Tony for Best Musical and Best Book, and the 2013 Grammy for Best Musical—see if you think it’s worth all the kudos.

Drawing loosely from a real court case, Cake tells the story of Della, the best baker in her politically red town. Now she’s faced with a decision that pits her faith against family.

Will she bake a wedding cake for two women—one of whom she is as close to as a daughter? The culture wars have never been so delicious..

We’re not exactly not sure a Neil Diamond tribute band is a good idea. But make your own decision.

For sure, everyone will sing along and after some initial self-consciousness you’re bound to loosen up and belt out :”Sweet Caroline” along with everyone else. Also bonus points for “Hey Louise.”

Face-to-face with the creepy-crawlies. Oops. I’m not supposed to call them that. The Bug Brigade occurs on every second and fourth Saturday of the month from 2 p.m.-4 p.m. Visitors have an opportunity to observe and handle live bugs to learn about these arthropods’ anatomy, behavior and important ecological function.

Pioneer Memorial Theater, 300 S. 400 East, SLC, 801-581-6961, pioneertheatre.org

Salt Lake Acting Company, 168 W. 500 North, SLC, saltlakeactingcompany.org

Commonwealth Room, 195 W. 2100 South, SLC, 801-741-4200, thecommonwealthroom. ticketfly.com

Once

Natural History Museum of Utah, 301 Wakara Way, SLC, 801-581-6927, nhmu.utah.edu

Bug Brigade

Holi

Super Diamond

MARCH 15-16

MARCH 20

MAR. 23 - APRIL 7

LA CAGE AUX FOLLES, CONCERT PRODUCTION

AZIZ ANSARI, ROAD TO NOWHERE

SPRING GRÜV

The Tony award-winning musical version of the play by the same name, La Cage is still funny, irreverent and optimistic after 30 years.

Celebrating a broad definition of family, the play seems even more relevant now.

Pioneer Memorial Theater, 300 S. 1400 East, SLC, 801- 5816961, pioneertheatre.org

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Indian American comedian Aziz Ansari’s routines often include observations and insights about male-female relationships. His book Modern Romance is all about that. Nevertheless he was accused of sexual misconduct in January.

We’re obligated to mention that.But after years of reading, listening and respecting Aziz’ work, well, we’re looking forward to his return to the spotlight.

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

For 16 days Park City is lit. (Are we still saying that?) The 23rd Annual Pond Skimming Contest continues as well as music and fun at both sides of what us locals persist in calling Canyons and PCMR, but now is the largest ski resort in the United States. But don’t miss the pond skimming, it is magnifique.

Park City Mountain Village and Canyons Village, 1345 Lowell Ave and 4000 Canyons Resort Drive, Park City

MARCH 25 HOLI FESTIVAL OF COLORS The most fun you can have in Utah County without a drink, the Indian festival is a cloud of colors, periodically thrown into the air by the crowd to the sounds of traditional Indian music. A mesmerizing experience.

Krishna Temple, 8628 S. State Rd., Spanish Fork, utahculturalalliance.org

ONCE PHOTO, BW PRODUCTIONS FOR PIONEER THEATRE COMPANY

BY MARY BROWN MALOUF AND JEREMY PUGH

Calendar March/April

100

101 MARCH 9

MARCH 10

THEY MIGHT BE GIANTS Labeled “alternative’ rock” the truth is They Might Be Giants defy categorization, unless “Nerd Rock” is a category. Starting out as a duo, the group has grown to include a backing band, but they haven’t lost their quirky individuality, fondness for weird stage props and surprising appeal to children.

I mean, they wrote the soundtrack for Spongebob. They did.

The Depot at the Gateway, 13 N. 400 West, Salt Lake City, 801456-2800, thedepotslc.com

MARCH 14

MARCH 16

DISNEY ON ICE: DARE TO DREAM

AN EVENING WITH THE HEAD AND THE HEART

Envision princesses gliding around on ice-skates. ALL the princesses: Belle, Moanna, Rapunzel, Cinderella. The plot, a kind of Disney feminist scheme, is secondary. The show is about the outfits and the amazing skating. And ALL the princesses.

The hard-working band took a break for a few years, but, renewed and refreshed after time spent off the grid in the Rockies, doing humanitarian work in Haiti, and writing songs for Mavis Staples.

They returned to the stage in Stinson Beach last summer with new energy and fresh excitement for making music.

Vivint Smart Home Arena, 300 S. Temple, SLC, ticketmaster.com

Park City Live, 427 Main St, Park City, parkcitylive.net

SHAKEY GRAVES Self-labelled “the gentleman from Texas,” his real name is Alejandro Rose-Garcia and he came out of Austin, Texas with that town’s signature blend of blues, folk and rock and roll and he has evolved that sound over the years giving it a style purely his own.

Park City Live, 427 Main St, Park City, parkcitylive.net

Shakey Graves

Disney on Ice

The Head and the Heart

They Might Be Giants

epic

FOR AN

HOUSE PARTY, WE ARE THE

fun

EXPERTS!

ChangingLanesBand.com | 801-654-7349

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MARCH 30

APRIL 6

APRIL 19-20

APRIL 19-20

BUDDY GUY WITH JIMMY VAUGHAN

HOZIER

CIRQUE DANCES WITH TROUPE VERTIGO & THE UTAH SYMPHONY

SALT LAKE COMIC CON

There’s really not much to say about this event: Two undisputed greats in one show and if you’re not familiar with Buddy Guy and Jimmy Vaughn already, rectify that and start listening.

George S. and Dolores Doré Eccles Theater, 131 S. Main St, SLC, 385-468-1010, artsaltlake.org

Buddy Guy

He’s sung with Mavis Staples, Annie Lennox, performed with the choral group, Anuna—an eclectic beginning for a Quaker Irish musician. His second album Wasteland, Baby! is scheduled to be released on March 1, 2019.

The song “Almost (Sweet Music)” was published ahead of the album release on Youtube on January 15, 2019.

The Union Event Center, 235 N. 500 West, SLC, 385-8317770, theunioneventcenter.com

Fusing together elements of breathtaking cirque acrobatics and classical dance, Troupe Vertigo brings audiences on a jaw-dropping journey through the world of artistic movement– all backed by the thrilling sounds of the Utah Symphony.

Salt Lakers can’t seem to get enough of dressing up as supernatural and/or futuristic heroes, meaning that, for the duration of Comic Con, downtown looks like a grownup Halloween party gone amok. Meet the actors, buy collectibles and mingle with your fellow fans. But don’t we miss Outdoor Retailers?

Salt Palace Convention Center, 100 S. West Temple,SLC

Abravanel Hall, 123 W. South Temple, SLC, artsaltlake.org

Hozier

Ariana Grande

Tulip Festival 5K

APRIL 22

MAR. 23-JUNE 16

APRIL 27

APRIL 27

ARIANA GRANDE

THE SPIKE AT 150: MYTHS AND REALITIES

2019 TULIP FESTIVAL 5K RUN

UTAH DONUT FESTIVAL AND UTAH DOUGH SHOW

Forget Tiny Tim, if you even remember him. This is not about tiptoeing through the tulips, although the flowers should be in full display.

This is about running, and if you’re fast, winning. Leave your ukele at home.

The punning title says it all: Eat dough to raise dough. The Utah Dough Show is raising funds for charity by assembling the Beehive State’s best donut shops and bakeries under one roof. Over 15 local Utah donut shops and bakeries. Just how extraordinary is it? No other donut festival in the country has gathered this many donut vendors in one place (seriously). Net proceeds from the Utah Dough Show benefit two Utah charities: The Utah 1033 Foundation and The Christmas Box International.

In 2016, Time named Ariana Grande one of the 100 most influential people in the world.

In 2018, Billboard named her Woman of the Year. The Italian-American singer, born in Florida, has a vocal range that’s been compared to Mariah Carey’s and she has shelves of awards to prove her fame and talent. See what all the hoopla is about when she sings at Vivint in April, Vivint Smart Home Arena, 300 S. Temple, SLC, ticketmaster.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 9

“Zhi Lin: Tracing Chinese Workers’ Footsteps to Promontory Summit” explores the completion of the Transcontinental Railroad from a different point of view..

Explore the history of the building of the railroad, the legends around it, and how history is made.

Brigham City Museum of Art & History, 24 N. 300 West, Brigham City, brighamcitymuseum.org

Thanksgiving Point, 3003 N. Thanksgiving Way, Lehi, thanksgiving point.org

The Falls Event Center, SLC, 580 S. 600 East, SLC, 801-727-7232, thefallseventcenter.com

Joseph and the Amazing Technicolor Dreamcoat

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

800-PLAYTIX • bard.org • #utahshakes

Download our new app for show dates, information, and more!

Conversations and stories that explore the way the world works.

Listen weekdays atand 9am and 7pm, Conversations stories that and explore wherever get your podcasts. theyou way the world works.

Listen weekdays at 9am and 7pm, and wherever you get your podcasts.

Telling stories about this place through short documentaries.

Story by story, NPR brings you the world.

Listen to Morning Edition and All Things Considered every day.

Story by story, NPR brings you the world. to Morning Editionand and All Things Listen online at kuer.org Considered every day. on KUER’s mobile app.

Listen online at kuer.org and on KUER’s mobile app.

Telling stories about this place films.radiowest.org through short documentaries.

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There are a lot of things dividing people right now and many of them powerful, maybe There are are really a lot of things dividing impossible to overcome.

But with people right now and many of them one little podcast, we’re going to try are really powerful, maybe somethingtocompletely impossible overcome. different.

But with one little podcast, going to try Listen to we’re the full season of something completely different.

Next Door Strangers wherever youtoget Listen theyour full podcasts. season of Next Door Strangers wherever you get your podcasts.

Listen online at kuer.org and on KUER’s mobile app.

45 Days takes you behind the scenes of the Utah Legislature's fast and takes furiousyou annual session.

45 Days behind the scenes of the Utah New episodes everyLegislature's Friday during fast and furious annual session. the Utah Legislative Session, available wherever you get your podcasts.

New episodes every Friday during the Utah Legislative Session, available wherever you get your podcasts.

Listen live at KUER 90.1 | kuer.org | KUER’s mobile app | “Play KUER” on your smart speaker

#love

utah SOCIETY | SOCIAL

River Bottoms Grand Opening . . . . . 106 Utah Symphony’s Annual Barn Bash . . . 107

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

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

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River Bottoms Ranch Grand Opening Nov. 14, 2018, River Bottoms Ranch, Midway, Utah, Photos by Pepper Nix

1 Colleen Altice, Meredith Parsons, Patrick St. John and Ava Miller 2 Allison Baddley and Jacque Lynn Erickson 3 Kate Osborne, Kenzie Victory, Joshua Knight, Erin Thunell and Megan Robinson 4 Edward Lopez, Erin Keller and BillieJo Kunkler 5 Kelsey Gummersall, Kenzie Victory, Erin Elizabeth 6 Madison Oliveira, Katelyn Carter, Jared Horner, Janica Horner,

Hailey Horner and Haley Beardsley

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Utah Symphony’s Annual Barn Bash August 9, Blue Sky Ranch, Wanship, Utah

1 Carey Cusimano, Lannie (The Marshal) Scopes and Natalie Cope 2 Caroline and Tomas Wright 3 Bill and Joanne Shiebler 4 Renee Huang, Erin Svoboda, Jennifer Rhodes and Mat White 5 Traci and Pat Prothro 6 Mike Phillips 7 Dan Mcphun and Kristen Fletcher

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

ON THE

table FOOD | DINING

PHOTO COURTESY OF RIME

The Day Room . . . . . . 110 Radishes . . . . . . . . . . 112 George . . . . . . . . . . . . . 114 Rime . . . . . . . . . . . . . . 118

Shellfish at Altitude: Lobster at Rime, Utah’s first ski-in seafood restaurant

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INGREDIENTS

Nature’s Easter Eggs

Homegrown Tips from Wasatch Community Gardens’ AMBER NICHOLS: Try different varieties for a span of colors and varied spiciness. With so many options, like “French Breakfast”, “White Icicle,” “Cherry Belle” or the stunning multicolored “Watermelon,” you’re sure to find something that you fancy.

Don’t go crazy with planting a ton at once.

Planting 10-20 every week or two (we call this “succession planting”) will keep you flush in radishes without being overwhelmed, or leaving them in the ground too long to harvest and getting a woody texture.

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 9

Spring’s first harvest

G

reen, pink, red, candy-striped, round, oblong, big or little—name a descriptor and you’ll find a radish to match. In America supermarkets, though, you’ll usually only find the little round red ones. But they’re easy to grow and can be replanted several times during a season, so if you like to dig in the dirt, you can taste all kinds of radishes, from mild to peppery in a single season.

The question is, what do you do with your harvest? Most of us have encountered them, washed and trimmed, on a relish tray where they make a tasty contrast with the carrot and celery sticks and little pickles. But there are lots of other ways to eat a radish.

1

Slice radishes onto thinsliced french bread and spread thickly with excellent sea salt.

2

Toss halved radishes in olive oil and thyme; roast on a baking sheet until tender but firm.

3

Don’t toss the greens— wash them well, chop them (discarding any really tough stems). Quarter some radishes, sauté some chopped bacon and garlic and add the radishes. Cook until almost tender, then add the greens and cook until wilted.

Post Office Place

16 w Market St. • 385.202.7500 FOOD • JAPANESE WHISKY • COCKTAILS

WHERE CULTURES COLLIDE TAKASHI

18 w Market St. • 801.519.9595 LUNCH • DINNER • COCKTAILS

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French toast with winter citrus

NEWCOMER

The Day Room ABOVE: Chilaquiles BELOW: Egg rice SIDENOTE: Who knows why?

You can order a serving of gummi bears from the sides menu.

IF YOU GO

ADDRESS: 271 N. Center

St., SLC WEB: dayroomandems.

com PHONE: 801-596-0566 ENTREES: $-$$

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 9

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hoa. Where am I? Silver Lake? The wood floors, spare but civilized décor, friendly tattooed servers, counter service and the offer of CBD oil in any beverage certainly make you feel like you’ve walked into another civilization. The appeal of Em Gassman’s popular restaurant on a hill in Marmalade has always eluded me—its undeniable neighborhood charm, the patio views in the summer, the interesting sounding menu have always, on my visits, been undermined by lackadaisical service and inconsistent execution. Now Gassman has opened The Day Room. Same location, same space, but different hours and a different chef. Milo Carrier, cooking weekday lunch, weekend brunch and daily afternoon nibbles, is finally making the

menu match the mood and Saturday brunch here was one of the most original and pleasing fast breaks I’ve had in Salt Lake City.

Order at the counter, take your tea (black assam, green Chunmee, herbal or red), coffee (drip, macchiato, cortado, latte, etc.), Solstice hot chocolate or a hot shrub and wait at your self-selected table to be served.

Look around. The place is filled with hipsters—bearded brewmaster-looking young men, young women in the requisite beanie or messy topknots. But in a pleasant deviance, no one is on their phone.

And the food, when it comes, is extraordinary.

This menu is not like any other brunch menu in town. Take the French toast: a thick slice of multi-grain bread (and not the brick-heavy ’60s-style clunkers too often served as healthy

bread), soaked in coffee cocoa-flavored cream, sauteed and topped with blood orange and red grapefruit sections and lots of little crunchy nibs—nuts, seeds, etc. You could probably leave it in a warm place and it would sprout. (But you won’t leave any of it.) Another standout—the potato waffles, crisp and more like a galette, with thick-cut bacon, fried onion, an egg and baby greens.

Empanadas can be sweet or savory, filled with goat cheese and green chile. Smaller bites are available during the week—“The Normal,” crispy potato, egg, toast and cheese; house-made bagels; breakfast tostados. The menu segues into afternoon with a selection of wine, beer and savory bites. When we were there, Chef brought us a pot pie he was introducing to the menu—order it. The Day Room is a neighborhood treasure.

PHOTO ADAM FINKLE

I used to hate brunch.

CAFE | MARKET | DELI

221 MAIN STREET | PARK CITY, UT

www.riverhorseprovisions.com | 435.649.0799 BREAKFAST - LUNCH - DINNER - GRAB & GO

from the team at

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REINVENTION

By George Above: Owner Scott Evans in his redo restaurant, George (named after his father). From his first success with tiny Pago, Evans has built a group of eclectic restaurants.

IF YOU GO

ADDRESS: 327 W. 200

South, SLC WEB: georgeslc.com PHONE: 801-487-0699 ENTREES: $-$$

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 9

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vans opened his first restaurant, Pago, to great acclaim. He may have been the first in town to serve beets with Greek yogurt, now a staple on many menus.

Then he opened Finca, an homage to his abiding love of Spain, its food, wine and culture. In quick succession, he opened Hub&Spoke, East Liberty Tap House and Trestle.

He has more projects in the works, including a chicken restaurant next to the Tap House, but recently, his focus has been on the transformation of Finca (which he moved into a cavernous downtown space in 2012) into its new George configuration. Named, in case

you’re wondering, after Scott’s dad. Alongside the sibling space, Bar George (see Barfly, p.

138) George is a revisioning of the over-large single room that was Finca.

Some things are the same— Chef Phelix Gardner is still head of the kitchen, so you know the gnocchi is always going to be a good bet—he just has a way with those little dumplings, here served with mushrooms. But the restaurant is all over the map: The raw bar is impressive. The grill section features burgers, sliders with tallow added to the beef for a taste as rich as wagyu; a Cuban sandwich, a fish sandwich, a cauliflower poboy.

Small plates include vestiges of

the Spanish-American detente, like the mussels with chorizo, the stuffed piquillo peppers, garlic shrimp. But there’s also poutine and Americana too: gorgously rare cold-smoked beef (slightly oversalted—is this an equal and opposite reaction to the no-salt ’90s?)—even fried chicken. Because—evidently— you can’t run a restaurant anymore without fried chicken on the menu. There were some misses—the “cheeseburger egg rolls” ended up a little too reminiscent of a 7-Eleven hot snack—but most of what I tried was good, and certainly the eclectic selection has something on it to please everyone, anytime.

PHOTO ADAM FINKLE

Another restaurant from Scott Evans

116

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

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State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Expensive, $26–50

D

G

ININ

2A 019 D WAR

2019 Salt Lake magazine Dining Award Winner

HAofLL

Dining Award Hall Of Fame Winner

Quintessential Utah

Log Haven Certainly Salt

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

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

AMERICAN CASUAL D

HAofLL

ININ

Avenues Bistro on Third

This tiny antique storefront has 2A 019 D

new owners—Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets Moroccan-spiced duck andcrafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-831-5409. EGL WAR

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, 801-532-0777. EGM – N

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

Pallet This low-profile warehouse-chic

bles, 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

WAR Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill.

The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique— just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL

Provisions With Chef Tyler Stokes’

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

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

WAR oughly 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

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

HSL The initials stand for

“Handle Salt Lake”—Chef Briar 2A 019 D

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 9

bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM

bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801410-4046. EGM – N ININ

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FA M E

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

G

O

Very Expensive, $50+

Bambara Chef Nathan Powers makes

yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

D

GUIDE LEGEND

AMERICAN FINE DINING

D

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

SALT LAKE CITY & THE WASATCH FRONT

Listings

19

G

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

MAR/ APR

Table X A trio of chefs collabo-

rate on a forward-thinking thor2A 019 D

Blue Plate Diner Formica ta-

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

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on the table

SEAFOOD Above: Shrimp Cocktail Below: Raw Oyster

Rime takes seafood to new heights.

T IF YOU GO

ADDRESS: 9850 Summit View Dr. WEB: rimerawbar.com OPEN: Thurs-Sun, 11-3 ENTREES: $$

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 9

alk about counterintuitive. The rule of thumb is, the closer to the coast, the better the seafood. But in order to reach the new restaurant at Deer Valley, Rime Seafood & Raw Bar you either have to lift up and ski down, or take a gondola (tickets are available at Deer Valley and cost $20.)

In other words, go to 7,950 feet above sea level for fresh fish.

However, this silly-sounding concept is run by Matthew Harris and Maggie Alvarez, owners of Tupelo, and longtime food people in Utah. So you’re

inclined to pull on your gloves, break out your best beanie and find the time to travel to your next raw oyster. (Oyster happy hour is from 2-3 pm daily, when oysters are $2.50 apiece.)

In other words, trust them.

Billed as the world’s only slope-side raw bar, Rime is located at the Deer Crest Cabin at the top of the Jordanelle Gondola at Deer Valley Resort.

The décor and menu reference the cold waters of New England and coastal Europe, according to the pre-opening hype, defying the Pacific prejudice of most seafood in Salt Lake—oysters on

the half shell, chopped ahi tartare, shrimp cocktail, clam chowder, and daily crudo specials. Plus, Harris has brought Connecticut-style lobster rolls to the heights of Deer Valley. These rolls, served warm, eschew the dominant Maine-style. and substitute seasoned butter for the mayo.

Rime only serves seafood that is ethically fished from trusted sources, and shipments arrive fresh each morning, preserving the salty bite of the sea. A selection of craft beer and wine complements these seafood favorites.

PHOTO COURTESY OF RIME

Sorry for the pun.

119 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, 385237-3159. EGL – N

Copper Onion An instant hit when

ININ

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D

it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. EGL – N

Cucina Deli Cucina has add-

ed fine restaurant to its list of 2A 019 D

WAR descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-theglass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

The Dodo It’s hard even to update the

review of this venerable bistro. So much

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

Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm.

For lunch, try the sandwiches on ciabatta.

At dinner, the kitchen moves up the food chain. If the weather’s fine, choose to sit on the patio at sunset. 271 N. Center St., SLC, 801-596-0566. EGM Epic American food here borrows from

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

Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionall recipes. Like, artisanal grilled cheese with spiked milkshakes.

And mac and cheese made with spaetzle.

Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

Left Fork Grill Every booth comes

with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie.

Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

68 W. 3900 South, SLC, 801-266-4322. EGL

Little America Coffee Shop Little

America has been the favorite gathering place of generations of native Salt Lakers.

Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Lucky H Bar & Grille The classic hotel restaurant is aimed at its 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

OGDEN RESTAURANT WEEK April 4-13, select Ogden restaurants will be serving special dishes and deals to diners.

Here are a few of the highlights.

Continued throughout listings

charming spaces, the atmosphere here trumps City Creek’s new eateries. A new

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

WELCOME TO THE CANTINA...

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/take-

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

Nomad Eatery Obviously, you need

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

1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859 www.alamexocantina.com

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

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

Pig and a Jelly Jar Terrific breakfasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-2027366. 227 25th St., Ogden, 801-605-8400.

1968 E. Murray Holladay Rd. Holladay, 385-695-5148. GM Porch A chef-owned restaurant in the

THE REUBEN 6oz premium burger. All natural chicken breast.

Turkey burger. Sushi grade ahi tuna steak.

Made from scratch veggie burger.

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

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

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 9

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

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has

Authentic

homemade noodles and lots of chicken.

Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-9425555. 258 S. 1300 East, 801-582-5555. EGM

Mexican food & Cantina Celebrating 21 years since 1997 20 1 7

Red Butte Café This neighborhood

just east of the salt palace, below benihana

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 restau-

rants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

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

since 1997 1997 since 435-649-3097

801-533-8900

20 1 7

20 1 7

justeast eastof ofthe the salt salt just palace, below benihana

palace, below benihana

165 S West Temple SLC • 801.533.8900 • Validated Parking

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

VOTED THE

Ruth’s Diner The original

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

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

WORLD’S BEST

LOBSTER ROLL

Photo by Dishing Magazine

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

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

PARK CITY

1897 Prospector Ave 435.631.986

SALT LAKE CITY 356 East 900 South 801.829.1032

freshieslobsterco.com M A R / A P R 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

Stella Grill A cool little arts-and-craftsstyle café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices.

Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M Tiburon Servings at Tiburon are large

A GREAT MEXICAN The Sonora Grill

Sonora Grill serves some of the best Mexican food in the state.

That is all.

2310 Kiesel Ave, Ogden, 801-3931999

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

Tin Angel From boho bistro, Tin Angel

has grown into one of Salt Lake’s premier dining destinations, still with a boho touch. Chef ­Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL

Traditions Plan your meal knowing

there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees—fried chicken,

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 9

braised pork, chicken and dumplings— are equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385-202-7167. 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. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS Amour Cafe The jammin’ duo John

and Casee Francis have found a new home for their Amour Spreads business and are sharing the new space with a light-filled cafe with plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL Biscott’s An Anglo-Indian teahouse,

Lavanya Mahate’s (Saffron Valley) 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

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

FROM THE DOCK TO YOUR TABLE,

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

WE BRING THE HARBOR TO YOU!

Eva’s Boulangerie A smart French-

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

Fillings & Emulsions This little Westside bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. GL Gourmandise This downtown main-

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

We specialize in fresh seafood and

GET YOUR SURF & TURF FIX!

feature Wagyu, American Kobe beef

Add Lobster Tail, Canadian Red Crab or Maine

from Snake River Farms.

Scallops to any entree.

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

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

La Barba Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL Mini’s Leslie Fiet has added 7-inch pies

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

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

DINNER NIGHTLY 5PM 418 E 200 S

801.539.9999

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on the table Publik A cool coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neocafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL Publik Kitchen See Publik above, only

the Kitchen has a more extensive menu.

Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. GL

Salt Lake Roasting Company At

SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-trade beans. 820 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Daily Chef Ryan Lowder’s only non-Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing. Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits. 222 Main St., SLC, 385-322-1270. 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

SUSTAINABLE SUSHI Tona Sushi Bar & Grill

Ogden native Tony Chen grew up in Utah, lived in San Francisco and moved back to open one of Ogden’s most beloved restaurants.

Tona Sushi, 210 25th Street, Ogden, 801-622-8662

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

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

rant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-364-0043. GL – M

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The SugarHouse Barbecue Company This place is a winner for pulled

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

BAR GRUB & BREWPUBS Avenues Proper Publick House It’s

a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and— big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

Bohemian Brewery & Grill 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

The Pub’s Desert Edge Brewery

Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. 273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

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

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

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt.

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

BURGERS, SANDWICHES, DELIS Feldman’s Deli Finally, SLC has a

Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL

J Dawgs All big and all natural, whether

you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink and that’s the full meal here, unless you want a Tshirt. 341 Main St,, SLC, 801-438-6111. GL

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

Pretty Bird Chicken Chef Viet Pham’s long-awaited Nashville hot chicken spot is open, but chances are you’ll still have to wait. There is really only one thing on the menu—spicy fried chicken in various degrees of heat, on a bun or on a plate—but it’s worth standing in line for.

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

Wasatch Brew Pub Part of the same

Proper Burger and Proper Brewing

HAofLL

Squatters Pub Brewery

FA M E One of the “greenest” restau-

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

BREAKFAST/LUNCH ONLY Eggs in the City On the weekends, this

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

865 Main St., 801-906-8607. EGM

Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL Tonyburgers This home-grown burger house serves fresh-ground beef,

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

CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM

Inspired Cuisine J&G Grill at The St. Regis Deer Valley offers superb cuisine with the highest-quality, hyper-local ingredients. Relish bold flavors in Chef Rachel Wiener’s small plates, shareable mains, and signature dishes carved tableside. Enjoy dining slope-side, seasonal tasting menus, intriguing housemade cocktails, the largest wine collection in Utah, and access via the St. Regis Funicular or directly from the slopes!

Come for breakfast, lunch, après ski, dinner and private events.

2300 Deer Valley Drive East, +1 435 940 5760 stregisdeervalley.com/jggrill

Del Mar Al Lago A gem from Peru—the

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

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, 801220-0500. EGM our

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-

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

Boba World This mom-and-pop place

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

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination.

No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801488-2777. GM

Little Cottonwood Canyon, Utah

•

www.LaCaille.com

•

801-942-1751

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

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on the table 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 origi-

Café Madrid Authentic dishes like garlic

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

BRANCHING OUT Rooster’s B Street Brewery & Taproom

Rooster’s brewery was one of the pioneers on what is now the hip heart of Ogden.

With this new brewery, they’re staking a claim in the west side “Trackline district,” the town’s next cool frontier. Beer, cocktails and good food.

B Street Brewery & Taproom, 2325 B Avenue, Ogden, 801-689-2879

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics.

Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., SLC, 801-274-6264. EGN Monsieur Crepe This French-style creperie offering savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings for the famous Gallic pancake evolved from a food truck into a charming cafe with a pretty patio.1617 S. 900 East, SLC, 801-259-5843. GM 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 mainstay

is sublimely satisfying, from the wisecracking 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 restau-

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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

G

nal tiny shop turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL

rant 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

D

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Himalayan Kitchen SLC’s

premier Indian-Nepalese res2A 019 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, 801328-2077. 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, 801466-3504. 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, 801572-6123; 55 N. Main St., Bountiful, 801292-1835. EGL – M

Saffron Valley East India Cafe

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

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Saffron Valley Yet another itera-

tion of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M

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

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

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

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

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

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime favorite turns out 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. EGM – N

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

Fireside on Regent Chef Michael

Richey put his money where your mouth

L

Th ive urs M day u -Su sic nd ay

is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011

Granato’s Professionals pack the

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

Mia Sicilia A family-run restaurant

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

TOP 10 MOST ROMANTIC RESTAURANTS

Romantic Wilderness Dining

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

Nuch’s Pizzeria A New York–sized

eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

2819 S. 2300 East, SLC, 801-484-0448. EGL

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

Per Noi A little chef-owned, red sauce

Italian spot catering to its neighborhood.

Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 3005 S. Highland Dr., SLC, 801-486-3333. GL

The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.)

1320 E. 200 South, SLC, 801-582-0193. EL

LH_SL Mag_March/April18_v2.indd 1

1/26/18 1:38 PM

Celebrate Spring with delicious...

Fresh Alaska Halibut!

Arriving late March!

Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL Pizza Nono Small, kick-started piz-

zeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530 EGL

Salt Lake Pizza & Pasta And 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

DOWNTOWN ~ COTTONWOOD ~ SOUTH JORDAN www.marketstreetgrill.com

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on the table 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, 801-3223556. GEL – M Sicilia Mia The third in a trio of family-

owned restaurants. They all recall Italian food of yesteryear 4536 S. Highland Dr., Millcreek, 801-274-0223, EGM – N

Siragusa’s Taste of Italy Another

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

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

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Stoneground Italian Kitch2A 019 en The longtime pizza joint ININ

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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

Smokey’s BBQ & Grill

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

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Tyrone Perry has won prizes for his pulled pork and his Texas brisket, an act of BBQ detente that is seldom attempted and even less seldom successful.

Smokey’s BBQ & Grill, 207 E.2500 South, Ogden, 801695-8219

Valter’s Osteria Valter Nassi’s res-

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LONG AND SLOW IS THE SECRET

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

Veneto Ristorante This

small place, owned by Marco 2A 019 D

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 WAR

JAPANESE Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos.

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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

Kobe Japanese Restaurant This is

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

Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM Simply Sushi Bargain sushi. All-you-

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

HAofLL

Takashi Takashi Gibo

FA M E earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. Now with a second location. 1465 State St., SLC, 801-466-7000.

1963 E. Murray Holladay Rd., SLC, GL Tsunami Besides sushi, the menu offers

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

Yoko Ramen More ramen! Utahns

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

MEDITERRANEAN 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 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

Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM Layla Layla relies on family recipes. The

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

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

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

Manoli’s Manoli and Katrina Kat-

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

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fastbut-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 We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mexican food

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

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

restaurant has a charming Downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, combination plates and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table, so if you have one too many of the margaritas, you’ll always have enough power to call for a ride. 165 S. West Temple, SLC, 801533-8900. EGM

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

| Refined Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

WARM HOSPITAL ITY AND

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

Chile Tepin Instantly popular for its gen-

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

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

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

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on the table 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

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Red Iguana All locations

FA M E are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants.

Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M Rico Cocina y Cantina Some of the

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

Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s.

208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more

Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

1615 S Foothill Dr., SLC 385-259-0712; 4670 S Holladay Village Plaza, Holladay 801-6769706; 149 E 200 S, SLC 385-259-0940; 6154 S Fashion Blvd #2, Murray 801-266-2487; 1688 W Traverse Pkwy, Lehi 801-331-8033. EGM

FOOD BY FIRE Hearth on 25th

Unquestionably one of the top restaurants in O-town, Hearth is famous for its yak and the view but deserves fame for the rest of the hearthcentric menu.

Hearth on 25th, 195 25th St. STE 6, Ogden, 801-3990088

SEAFOOD

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

Market Street Grill SLC’s fave fish

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

The Oyster Bar This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN Chanon Thai Café A meal here is like

a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

278 E. 900 South, SLC, 801-532-1177. L

Indochine Vietnamese cuisine is

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

Mi La-cai Noodle House Mi 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

Current Fish & Oyster House An all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC, 801326-3474. EGM - N

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

Harbor Seafood & Steak Co. A much-

Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL

needed breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish.

A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House

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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 well-curated wine list.

575 S. 700 East, SLC, 801-364-1144. EGL –M SOMI Vietnamese Bistro But there’s

also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant.

Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGL – M

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

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

Zao Asian Cafe It’s hard to 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

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STEAK Christopher’s The menu is straightforward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN C

Fleming’s Prime Steakhouse This

local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

Ruth’s Chris Steakhouse This former

bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent.

Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s The quality of the meat and

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

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best of state american traditional fine dining

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Come try our new spring menu! hilton salt lake city 255 south west temple salt lake city, ut 84101 (801) 238-4748

VEGETARIAN Boltcutters Not just vegetarian, but veg-

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

Omar’s Rawtopia Owner Omar Abou-

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

Sage’s Café Vegan and organic food,

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

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

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

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on the table

PARK CITY & THE WASATCH BACK

J&G Grill Jean-Georges Vongerichten

AMERICAN FINE DINING

Mariposa at Deer Valley (Open

Apex Enjoy fine dining at the top of the

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world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything.

Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

350 Main Now run by Cortney

Johanson who has worked at the 2A 019 D

restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing.

350 Main St., Park City, 435-649-3140. EGN WAR

The Farm Restaurant Food is at the fore-

front 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

SIZE DOESN’T MATTER Thai Curry Kitchen

A tiny counterservice cafe, Thai Curry’s food has big flavor: The super-simple menu focuses on curry and salads.

Thai Curry Kitchen, 582 26th Street, Ogden, 385-3337100

Firewood Chef John Murcko’s new place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood.

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

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

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

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lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives

in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO

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

Shallow Shaft A genuine taste of

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

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

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

Viking Yurt (Open seasonally) Arrive

by sleigh and settle in for a luxurious fivecourse 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 range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435783-2867. EGL – M Handle Chef-owner Briar Handly 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 alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner.

981 W. Weber Canyon Rd., Oakley, 435783-3466. GL

Sammy’s Bistro Down-to-earth food in

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a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M

Silver Star Cafe Comfort

food with an upscale sensibility 2A 019 D

WAR and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN Spin Café Housemade gelato is the big

star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M

The Brass Tag In the Lodges at Deer Val-

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

FOOTHILL

HOLLADAY

DOWNTOWN

1615 S Foothill Dr. 4670 S Holladay Village Plz 385-259-0712 801-676-9706 Private room available

Private room available

149 E 200 S 385-259-0940

FASHION PLACE

LEHI

6154 S Fashion Blvd #2 1688 W Traverse Pkwy 801-331-8033 801-266-2487

Lunch • Dinner • Catering • www.taqueria27.com

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

Featuring Group Packages and Private Dining

Peace, Love and Little Donuts

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

Wasatch Bagel Café Not just bagels,

but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

Windy Ridge Bakery & Café One of

Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-

16 flame-grilled meats served tableside 50-item gourmet salad area Ultimate caipirinhas, award-winning wines and much more!

City Creek Center 50 S Main St. | 385.232.8070 TexasdeBrazil.com

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on the table home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite 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 housebrewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM Squatters Roadhouse Everyone

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

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

EVERYTHING OLD IS NEW AGAIN Bigelow Grill

The historic Ben Lomond Hotel, now the Bigelow, houses the Grille, open 7 days a week, 3 meals a day.

2510 Washington Blvd., Ogden, 801627-900

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

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excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

Grappa Dishes like osso buco and

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

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

featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM

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

MEXICAN & SOUTHWESTERN

are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this res-

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

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

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel

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

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-todoor lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

SOUTHEAST ASIAN Shabu Cool new digs, friendly 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

Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Shabu Shabu House The second

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

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

Chimayo Bill White’s prettiest place,

Butcher’s Chop House & Bar The

this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas

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

STEAK 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

680 S. 900 East, SLC (801) 533-TRIO (8746)

6405 S. 3000 East, SLC (801) 944-TRIO (8746)

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

Prime Steak House Prime’s recipe for

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

Lespri Prime Steak A quiet treasure

tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900.

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and 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

AMERICAN CASUAL The Bluebird The ornate soda

fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes.

19 N. Main St., Logan, 435-752-3155. M

Hearth The charming upstairs dining

room is a great setting for some of the best and most imaginative food in Ogden.

Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars

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on the table and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

Union Grill The cross-over cooking

offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. EGM

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL MacCool’s Public House An Irish-

American gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy

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

Maddox Ranch House Angus

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

CHINESE Mandarin The rooms are filled with red

SUSHI AND A SHOW Tokyo Station Not just a sushi bar, Tokyo Station also specializes in the showman chef art of teppanyaki, the fulfilled dream of founder and longtime Ogden restaurateur, King Long Yu. 2295 Washington Blvd, Ogden, 801627-8288

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful.

801-298-7801. GL – M

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM

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Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM Tona Sushi The charming old space on

Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-6228662. EGM – N

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

JAPANESE Ramen Haus Sergei Oveson’s experi-

ence with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the famil-

iar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N

The Tree Room Sundance Resort’s

flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin.

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL Chomburger Colton Soelberg (Com-

munal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

You’ll love the amazing Star Wars mural.

45 W. 300 North, Provo, 385-241-7499. GL

The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM Station 22 Ever-hipper Provo is home

to 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

ITALIAN Pizzeria 712 The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

MEXICAN Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support.

Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

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

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This café offers

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

HAofLL

Hell’s Backbone Grill Owners

FA M E Blake Spalding and Jen Castle set the

bar for local, organic food in Utah.

Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N

Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva.

360 W. Main St., Torrey, 435-425-3271. EGL –M

Eklectic Café This is what you hope Moab

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

Painted Pony The kitchen blends culinary

ence. Zion National Park, 435-772-7700. EGL – M

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

Whiptail Grill Tucked into an erstwhile gas sta-

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

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

AMERICAN CASUAL

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

BAKERIES & CAFÉS

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 melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambi-

Twenty-five Main Café and Cake Parlor

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

MEXICAN The Bit and Spur The menu stars Southwest-

ern 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

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

BAR GRUB & BREWPUBS Moab Brewery A beloved watering hole for

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

ST. GEORGE & SOUTHWEST UTAH

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AMERICAN FINE DINING King’s Landing In the Driftwood Inn, King’s Landing has some of the finest food and the finest view in Utah. Chef Thomas King and his wife Pastry Chef Phu Nguyen are ambitious beyond their location—seasonal, vegan, gluten-free are all covered— and while some of the dishes are complex, none seem contrived. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

New York strip comes with root vegetable “crush” and the fried quail with parsnip puree. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422.EGO

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bar

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.)

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.

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

BTG

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

REINVENTION

More room for more wine BTG’s big NEW SPACE Another red-tape ridiculousness instigated the move of BTG and Caffé Molise to the beautiful Eagle Building.

Supposedly, the old location was due to be demolished for (yes, yet another) downtown hotel to serve Salt Lake’s booming convention business. With the departure of Outdoor Retailers from the Salt Palace schedule, the need for more rooms is less urgent; nevertheless the block is (or is not) slated to be razed and BTG and Caffé

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Molise were on the move—to bigger, airier, cooler spaces. The change in BTG’s location is particularly good—the former space was dark and deep; the new bar, downstairs from Caffé Molise, is broken up into more intimate spaces. Settle into a banquette and test your tastebuds with flights of wines. BTG offers over 75 different wines by the glass in every category you can imagine—17 year-old port, botrytis viognier, madeira are just a

few examples from the often-overlooked dessert wine list. Order a two-ounce pour for tasting, a full five-ounce glass or, if you know you love it, buy the bottle. And if you’re hungry, you can order food from Caffé Molise upstairs. The flexible space means you can bring a crowd or sip solo at the bar. This is the real deal.

404 S. West Temple, SLC, 801-359-2814, caffemolise.com

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

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bar fly AC The latest iteration of Marriott, a sleek downtown Euro-styled hotel, has a chic and welcoming bar in the lobby, a great bar manager, Tracy Gomez, and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber, Sandlot and of course, Butch Cassidy and the Sundance Kid. Belly up. 225 W. 200 South, SLC, 385-722-9600. achotels.marriott.com EGM

Aerie Thanks to floor-to-ceiling windows, drinkers 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 EG O Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL Beer Bar Ty Burrell, star of ABC’s small-

ANOTHER REINVENTION

Bar George A new kind of wine bar

REMEMBER THOSE much-mocked signs required by the Utah Legislature?

(We especially enjoyed the variant, “This is a Government. Not a Church.”)

Of course, it all stemmed from the Byzantine (and I don’t use that word lightly and am aware of the cliché) laws and permits required to open a bar or restaurant in Utah.

A slight change to the ridiculous signage rule doesn’t really clear it up. Now the signs must read: “This is a bar” and “This is a restaurant.” Never the twain shall meet, except when they do at Scott Evans’ newest concept, replacing his Spanish tapas spot, Finca. Now, it’s two entities: the restaurant, George (“This is a Restaurant”) and the adjacent watering hole, Bar George (“This is a Bar”). The address is the same but the interior, which was too big anyway, has been divided into bar and restaurant sides.

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Contrary to common belief, restaurants don’t make all their money on sales of alcohol. That is true in other states, where restaurants get a resell discount on what they buy, allowing a reasonable margin when they mark it up for consumer pricing. But in Utah, restaurants and bars pay retail prices (same as you and me), making it impossible for a traditional retail “keystone” markup. And making it hard to make a living as either a bar or a restaurant.

Thus, Bar George/George is another of the hybrids that we’ve seen seen open in Salt Lake City over the past year: Post Office Place, White Horse, London Belle, Lake Effect and Caffé Molise/BTG all have chef-driven menus that have made them food destinations as well as bars. Basically bars are becoming good restaurants and deftly side stepping the silly signage rule.

The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens.

645 S. State St., SLC, 801-961-8400 EGM Beerhive Pub More than 200 beers­­—domes-

tic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables.

You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

BTG Wine Bar BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL Campfire Lounge Well, don’t go expecting

a real campfire. The laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL

PHOTO ADAM FINKLE

Bar George

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. 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

Copper Common Sibling to hugely popular

restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet).

And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM

STIMULATE

your

SENSES

Cotton Bottom Inn Remember when this

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

East Liberty Tap House Tap House is the

creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-4412845 EGM

Gibson Lounge Grand America’s inimitable

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Fo o d c u rated by ex ecu ti ve c h ef Matth ew An derso n

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

Good Grammar Gallivan Avenue is becom-

ing 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., 385415-5002 EGL

High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct different cocktail menus for summer and winter, and briefer ones for the shoulder seasons.

The focus is on High West’s award-winning spirits, although the bar stocks other alcohol.

The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City.

703 Park Ave., Park City, 435-649-8300 EGM Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita. 1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to

live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce

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bar fly 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. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL And sure enough, the big impetus behind the chameleon change at George is because of our beloved Utah legislature and DABC. The revised 2017 law required Evans to choose between a bar license where alcohol can be served to those over 21 without a food order, or a restaurant license where you have to order food if you’re going to order alcohol. Evans had been operating with a now-nonexistent hybrid license.

The food menu at both Georges is similar—the separation between the purposes of the two spaces is vague, except, perhaps to the DABC. The small space, Bar George, carved out of the huge Finca footprint, serves small bites but its big draw is a 40-bottle rotating list of natural wine, a passion of Evans.

At its core, Bar George is a wine bar.

Although there are cocktails, as well as sherry, madeira, beer and cider. But here you can peruse a wine list like you’ve never seen. Categories are labeled biodynamic, amphora, methode ancestrale, Col-Fondo, natural and vin natur.

Natural wines are Evans’ passion and he’s excited to be introducing Salt Lake to these modern versions of ancient winemaking. You’ll have to learn a whole new wine vocabulary to order a glass with confidence here, but once you do, think how hip you’ll be.

327 W. 200 South, SLC, 801-487-1699, bargeorgeslc.com

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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, 801745-2002 EGL Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801531-6044 EGM Quarters An arcade bar, nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and Ms. Pac Man and regiments of other games that only accept quarters.

(There’s a ATM, don’t worry.) The big draw is a game called Killer Queen and the bar specializes in slings—tall, fruity drinks, and you can order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com. EGM Spencer’s The cozy, wood-panelled bar

adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801238-4748 EGM

Stanza The heart of the Italian restaurant is

the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines.

454 E. 300 South, SLC, 801-746-4441 EGM

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769 The Vault In the boutique Kimpton hotel, the Monaco, themed after the building’s original purpose as a bank, is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers. Look for the special cocktails themed to what’s on stage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened, thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders. Add in great bar snacks and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Wakara Bar In the University Marriott—and

one of the few bars on the west bench—Wakara expands the notion of watering hole with craft cocktails and by hosting live music, trivia nights, liquor education and tasting events and even, occasionally, drag queens. 480 Wakara Way, SLC< 385-722-9600. EGL

Water Witch Three of Utah’s leading bartend-

ers join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Back in the day, this stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars.

Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow.

Neo-cocktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-4331371 EGL

Zest Kitchen & Bar Besides the healthy dining, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-4330589 EGL

PHOTO ADAM FINKLE

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my turn

30 Years and Counting It seems like yesterday we discovered the MOUNTAINWEST—and it discovered us.

BY JOHN SHUFF

Since day one, the Salt Lake community has been wonderful to us.

–JOHN SHUFF

Whoever said “time flies” wasn’t exaggerating.

We have been in Salt Lake for 30 years, publishing the magazine you hold in your hands since the fall of 1989.

Almost half our life has been spent in Utah, now one of America’s fastest growing states and economies.

Friends have asked us why we went to Utah (For them Utah was a no man’s land of desert sprawl)—a place where you couldn’t get a drink, where we knew no one, that was so distant from our Florida home. And yes, being Catholic—how would we be accepted by a Mormon culture?

Margaret Mary and I liked what we had seen when we visited Park City a year earlier. The mountains, lakes and rolling hills were so different than our life on Florida’s east coast, specifically Boca Raton. The West was a whole different lifestyle. When we scouted the airport newsstands and in downtown Salt Lake there were no local magazines. Subsequently, we sent copies of our Florida magazine to major retailers and advertising agencies soliciting their opinion on whether this kind of publication would fly in Salt Lake City.

And here we are, 30 years later. It turns out people liked what we delivered, we found ways to get a cocktail and there was no “Mormon issue.” Church personnel visited us in the beginning and a year later, they were praising what we had done. They asked us about our publishing philosophy and we told them our purpose was to showcase Utah and its people from St. George in the south, Zion Park and Moab, to the magnificent Wasatch Mountains of Park City and the solace of Bear Lake and Logan in the north.

But maybe the most meaningful thing we have accomplished over the past three decades have been the friendships we will always remember. Since day one, the Salt Lake community has been wonderful to us, inviting us into their homes and clubs, making thoughtful suggestions to improve our magazine,

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 9

supporting us with advertising and events. These relationships embody what my old Notre Dame roommate wrote on a card I recently received: “Friendship represents counting on one another to understand our moods, put up with our feelings, encourage our dreams, share our problems, brighten our outlook, and just be there when needed. Friendship is truly one of life’s great gifts, adding beauty and richness to our lives, and promise to the future.”

As we tiptoe into our 31st year publishing this magazine, I can’t help but feel that kind of sentiment for all those who have helped make this magazine a success—from friends to advertisers to staff and supporters. We could not have done it without you and I thank you from the bottom of my heart.

Here’s to 30 More!

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