Salt Lake Magazine May June 2017

THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

MONUMENTAL BATTLE FOR BEARS EARS

PLUS BACK TO LAGOON: 100+ YEARS OF SUMMER FUN THE BEST RESTAURANTS LOCAL BANDS

The latest in European art 2018 Audi A5 Sportback

Utah’s s newest Audi dealership.

3455 North Digital Drive, Lehi Just south of Adobe.

801.438.8495 AudiLehi.com

Š2017 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times. Optional equipment shown is extra.

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.

The 2017 Macan.

Starting at $47,500.

Porsche Lehi

3425 North Digital Drive Lehi, Utah 84043 Tel. (801)852-5400 www.PorscheLehi.com

Good to kn Good to know.

®

12282 WILLOW LOOP | BRIGHTON

6015 MOUNTAIN RANCH DRIVE | PARK CITY

11447 S POLO CLUB COURT | SALT LAKE CITY

CONTEMPORARY SKI-IN SKI-OUT RETREAT 6 BD | 7 BA | 5,200 SF | $2,490,000 DALLAS EICHERS 801-541-2485

IMPECCABLY DESIGNED | DRAMATIC VIEWS 5 BD | 5 BA | 7,955 SF | $2,199,000 TONI FAULK 435-901-0622

QUINTESSENTIAL COUNTRY ESTATE 6 BD | 6 BA | 8,947 SF | $1,490,000 DEBBIE NISSON 801-739-5179

325 N FEDERAL HEIGHTS CIR | SALT LAKE CITY

1288 E FAWN POINTE COURT | HOLLADAY

1040 CHARTWELL COURT | SALT LAKE CITY

FEDERAL HEIGHTS GEM 6 BD | 4.5 BA | 7,072 SF | $1,424,000 KIM DIXON 801-755-5023

GRAND VIEWS OF THE OQUIRRH MOUNTAINS 6 BD | 5 BA | 6,300 SF | $1,299,999 JOEL FINE 435-901-2171

SPANISH REVIVAL ON CAPITOL HILL 4 BD | 4 BA | 4,048 SF | $999,000 DEBBIE NISSON 801-739-5179 SALE PENDING

10134 WASATCH BOULEVARD | SANDY

3707 CHOKE CHERRY DRIVE | SALT LAKE CITY

1979 E HUNTERS MEADOW CIR | SALT LAKE CITY

CREEKSIDE, MOUNTAIN RETREAT 5 BD | 5 BA | 4,467 SF | $995,000 DEBBIE NISSON 801-739-5179

SOPHISTICATED WITH FOREVER VIEWS 3 BD | 3 BA | 4,690 SF | $987,000 DEBBIE NISSON 801-739-5179

FABULOUS CUSTOM BUILT HOME 8 BD | 4 BA | 6,694 SF | $974,900 LORI GEE 801-891-8983

2973 DIMPLE DELL LANE | SALT LAKE CITY

7600 E DEER KNOLL DRIVE #46 | KAMAS

3125 KENNEDY DRIVE #309 | SALT LAKE CITY

SECLUDED, SWEEPING VIEWS OF DIMPLE DELL 7 BD | 5 BA | 6,263 SF | $799,900 BETTINA KATZ 801-368-7778

STREAM FLOWING THROUGH 4 BD | 4 BA | 4,620 SF | $795,000 TERRIE SCHULTZ 801-633-8920

END-UNIT WITH BREATHTAKING VIEWS 3 BD | 2 BA | 1,675 SF | $449,000 KEVIN JENSEN 801-205-2505

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2017 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.

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BY LIFESTYLE. BY NEIGHBORHOOD. BY PRICE. Looking for your forever home? A family vacation home?

The off-grid ranch home of your dreams?

We make finding the needle in the haystack easy.

Visit BHHSUtah.com to search all active listings in Northern Utah.

OVER 25 REAL ESTATE OFFICES

RESIDENTIAL | COMMERCIAL

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ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400 B H H S U T A H .

C O M | S A LT L A K E C I T Y 8 0 1 .

9 9 0 .

0 4 0 0 | PA R K C I T Y 4 3 5 . 6 4 9 .7 1 7 1 © 2017 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.

© 2017 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.

“CAME FOR THE FESTIVAL. STAYED FOR THE VIEWS.”

Looking for something dramatically different to do? Come visit Grand Junction this summer during our festival season. You’ll be delighted at what you’ll discover on this side of Colorado.

May 19-21 The GJ Off-Road Mountain Bike Endurance Event & Downtown Music Festival

June 15-18 Country Jam

September 14-17 Colorado Mountain Winefest

Learn more at visitGJ.com/festivals or call 800-962-2547.

Photo Š 2011, Dave Sansom

Liberty Park

Sugar House Park

Experience public golf at its best Seven diverse courses at six convenient locations.

Visit slc-golf.com for more information and to book your next round.

contents

M AY/JUNE 2017 FEATURES

50 SUMMER LOVIN’

BY JEREMY PUGH

Since its inception, before Utah became a state, Lagoon has been an important part of every Utah coming-of-age story. Plus tips for the best Lagoon Day ever!

58 ON THE TABLE

BY MARY BROWN MALOUF

Salt Lake City is now a foodie fave.

We take a look at the restaurants and restaurateurs who helped to get us here and how they did it.

64 UTAH WILD

BY GL E N WA RCHOL AND SUSAN LACKE

Range wars are nothing new in the American West, but the Bears Ears National Monument clash seems particuarly ferocious.

72 MONOCHROME on the cover

This photo by Jack Brauer features the Narrows in Grand Gulch within the Bears Ears National Monument.

BY JEANINE MILLER

Pick a color, any color—but just one.

Monochromatic looks to get you from spring to summer in style.

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

8 contents

125

46 outdoors

Cycling trips the entire family can gear up for.

BY TONY GILL

22

19 the hive

We ask, “What’s the best advice your mom ever gave you?,” water conservation by the numbers, the new “shush” movement in National Parks, insider tips for the best pedicure ever and more.

34 biz

A dog found in a dumpster leads to an innovation; and a day in the life of a Lyft driver.

38 statewide

The Zion Curtain is lifted, but are the new liquor laws worse than before?

BY GLEN WARCHOL

41 worth a Trip

Grand Junction, Colorado combines the best of the wilderness with the best of the city. Plus, wine!

BY CHRISTIE MARCY

85 a&e

Utah Arts Fest kicks off Salt Lake’s festival season, we spotlight Cinders, a local band, nature photographer Eric Overton and some you-don’twant-to-miss-this cutural happenings.

125 dining guide

The best of Salt Lake’s evergrowing and ever-changing dining scene.

BY MARY BROWN MALOUF

154 bar fly

Where to get a (good) drink in Utah

BY ANDREA PETERSON

158 on the town

Events and fundraisers that matter to you

160 my turn

Springtime evokes fond memories of a childhood and outdoor pleasures.

Wasatch Creamery serves treats to pups.

95 PARK CITY LIFE

Park City is a town built around the service industry.

What do new crackdowns on immigration mean for the mountain town? Plus, the Bonanza Festival comes to town again, a vet in so-called Bark City and the wilder side of Bill White.

BY JOHN SHUFF

volume 28 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2017, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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

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& Silkey Skin MD offer state of the art treatments that help men meet their cosmetic & health goals Dr. Jacqueline Silkey

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web extras

saltlakemagazine.com

Mary Brown Malouf (left) and SLARA’s Michele Corigliano

Hear it.

Hear Cinders cover The Cure at saltlakemagazine.com

Listen in as Salt Lake magazine’s editors, Glen Warchol, Mary Malouf and Christie Marcy, dive deeper into the headlines in our new podcast, Salt Lake Speaks.

See it.

Check out Saltlakemagazine.com for exclusive videos, including a stepby-step demonstration of the proper way to fry chicken just in time for summer picnics, the next Small Lake City Concert by Salt Lake-based band Cinders, craft cocktail recipes, a day at Lagoon and more.

New in Town?

Dining Guide

Check out our online visitor's guide at saltlakemagazine. com/visitor-guide

Introducing Salt Lake magazine’s brand new dining guide! Check it out at saltlakemagazine.com/dining guide!

GET IT. Win two tickets to Salt Lake’s premier progressive dining event, Salt Lake magazine’s Tastemakers, by snapping a photo of this issue of SLmag and posting

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Christie Marcy

CON TR IBU TING E DITOR

Susan Lacke

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

Vanessa Conabee

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

Tony Gill

EDITORIAL INTERN

Amy Whiting Megan Skuster COPY E DITOR

Dan Nailen

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Jeremy Pugh, Andrea Peterson ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West

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

Adam Finkle

PHOTOGR A PH Y CON TR IBU TORS

Natalie Simpson

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

Damon Shorter

MARKETING DIRECTOR

Jessica Ohlen

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

Andrea Peterson

WEB AND PRODUCTION SPECIALIST

Amanda Pratt

OFFICE M ANAGER

Melody Kester

EVENTS DIRECTOR

Trina Baghoomian DI R ECTOR OF A DV E RT ISI NG

Danielle Holmes

SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara MAILING ADDRESS

Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 phone 801-485-5100 EMAIL EDITORIAL

editor@saltlakemagazine.com SUBSCRIPTION INQUIRIES

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ANNUAL

PARK CITY’S CELEBRATION OF FOOD AND MUSIC Park City’s biggest outdoor dinner party returns Saturday, June 17, with the Park City Area Restaurant Association’s tenth annual Savor the Summer. Join the celebration of fabulous food, drink and live music all while seated in the middle of historic Main Street with Park City’s best restaurants showcasing their culinary talents. This popular event sells out quickly, make your reservations today with a participating restaurant.

SavortheSummit.com

PRESIDENT & PUBLISHER

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

C I R C U L AT I O N D I R E C T O R

George Agoglia 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

award s

Just add water.

FOUNTAINS AND

BIRDBATHS

FROM

WARD & CHILD THE GARDEN STORE.

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

There’s magic in the dirt.®

678 South 700 East

801.595.6622

Monday – Saturday 10:00 am – 6:00 pm

ISdV 5Z[^V 3V ¾ ES^f >S]W ?SYSl[`W & )'Á j & )'Á 5?K= ;`6We[Y` 8a`fe, 9[ahS``[ 6WSd\aW 8agd @S`Uk "$!$%!")

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

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.

ICONIC UTAH CATTLE & EQUESTRIAN RANCH Private Land Holding Bordering Vast Public Lands 570 Acres | $10,000,000 Kathy Mears 435.901.9964

OLD RANCH ROAD SANCTUARY WITH GUEST HOME 4275 Quarry Mountain Ranch Road, Park City 6 BD | 7 BA | 7,377 SF | $5,848,000 Hank Mastain 435.513.0696

MOUNTAIN CONTEMPORARY IN PROMONTORY 9065 N Promontory Ranch Road, Park City 5 BD | 7 BA | 8,749 SF | $3,988,888 Beth McMahon 435.731.0074

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

EXTRAORDINARY NEW ENGLAND COLONIAL 2265 Country Club Drive, Salt Lake City 5 BD | 7 BA | 10,587 SF | $2,995,000 Carolyn Kirkham 801.450.0800

STUNNING RESIDENCE IN HEART OF PARK CITY 2582 Aspen Springs, Park City 5 BD | 6 BA | 7,289 SF | $2,795,000 Hank Mastain 435.513.0696

BEAUTIFUL FAMILY HOME IN HEART OF PARK CITY 2307 Morning Star Drive, Park City 5 BD | 5 BA | 5,459 SF | $2,400,000 Brad Jensen 435.901.8333

PERFECT DEER VALLEY VIEW HOME 3316 Solamere Drive, Park City 5 BD | 6 BA | 6,026 SF | $2,195,000 Nancy Tallman 435.901.0659

GREEN BUILT HOME IN PROMONTORY 8931 Hidden Hill Loop, Park City 5 BD | 5 BA | 5,172 SF | $1,950,000 Beth McMahon 435.731.0074

CHALK CREEK RANCH RETREAT 921 East Border Station Road, Coalville 5 BD | 4 BA | 3,630 SF | $880,000 Christine Grenney 435.640.4238

View all of our listings at SummitSothebysRealty.com ©

MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity.

Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.

16

editor’s letter

The Yin and Yang of Life in Utah

T

hat last

landscape, but once the year turns, misery ensues.

It’s not the temperatures. If you forgo vanity and dress appropriately, zeros are easy to deal with.

It’s not the slop, much as I hate those blackened snow shoulders that line every road in town.

It’s the absence of color in wintertime Salt Lake City that is so miserably depressing. I do love the bluebird days, bright snow and sunny skies. But with the air quality in the valley getting worse every year, we don’t see Christie Marcy and many of those pretty Mary Brown Malouf at a winter days anymore.

Red Butte concert.

Instead, we put on masks to breathe and keep the kids in at recess. This isn’t new—Salt Lake magazine ran an article about our dirty air back in 1992.

Salt Lake City still takes on a pall of winter gray, and

trick snowstorm is over and we can finally safely say it’s spring. A lot of my friends will be sad to see the snow go— they live for the powder.

But once again, my Southern roots say “good riddance” to the dreary season. I’m as thrilled as anyone by the first November flurries and the romance of a frosted holiday

during that season lawmakers are busy driving away tourism (see Glen Warchol’s State Wide, p. 38), squabbling with the federal government over public lands (see Monumental Battle, p. 41) and loosening gun laws instead of breathing deep and doing something about air pollution.

But there’s a yang for every yin. That’s how the universe works. So as soon as the skies brighten and the sun shines, we rejoice in the red rocks and mountain wildflowers. We forget about gray skies, dirty air and incompetent politicians and start packing picnics for Red Butte concerts, Twilight at Pioneer Park, Twilight in Ogden, Utah Arts Festival and the dawn-topast-dusk celebration that is Utah summer. We cover it all in Salt Lake magazine.

Here’s to the end of the gray days and the return of color (Literally. See Hue for You, p. 72).

Hey, it’s a long time until next winter.

Mary Brown Malouf

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

make life grand

Enjoy a welcoming and extraordinary retreat from everyday life. Book our Grand Choice Package to receive a $100 credit to create the perfect escape.

800-304-8696 | WWW.GRANDAMERICA.COM

HEART & STROKE BALL HONORING HEART OF GOLD

Kirk Knowlton, M.D.

American Heart Association Western States Affiliate, Immediate Past President Director, Cardiovascular Research & Associate Chief of Cardiology Intermountain Heart Institute, Intermountain Medical Center

HEART OF UTAH

Kem C. Gardner

Chairman, The Gardner Company, named donor of the Kem C. Gardner Policy Institute - University of Utah

MARRIOTT DOWNTOWN at City Creek

75 S West Temple

THURSDAY

BLACK TIE

6:00 PM – 9:30 PM

MASKS ENCOURAGED

JUNE 8, 2017

DINNER

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the

hive PEOPLE | TRENDS | TALK

By the Numbers . . . . .

Chatter . . . . . . . . . . . . .

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

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

Hot List . . . . . . . . . . . .

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

Beauty . . . . . . . . . . . . .

20 22 24 26 28 30 32

Dinner and a Show It’s RED BUTTE season.

PHOTO ADAM FINKLE

S

alt Lakers know the Red Butte routine. You’re going to grab a cooler, load it with food and drink and drag it up the hill from your car to the amphitheater. Then, while you wait in line for the show, the summer heat is going to make everything in your cooler soggy. Or, you can opt to buy food at the concession

stand—and miss half the opening act while you’re waiting in line. We prefer to bypass both of those options and enjoy a meal from Cuisine Unlimited’s selection of boxed dinners, available through preorder for pickup at the venue. It’s the ultimate Salt Lake summertime dinner and a show. cuisineunlimited.com/redbutte

THE HEADLINER | Pepper-Crusted Bistro Beef Tender, Wild Rice Salad, Fresh Fruit, Artisan Roll, Chocolate Chip Cookie THE BACK STAGE | Grilled Salmon with Cucumber Sauce, Couscous Salad, Fresh Fruit, Artisan Roll, Blondie (Dessert selection varies.)

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

20

the hive / BY THE NUMBERS

It’s Everywhere.

Call it H20 or dihydrogen monoxide, we’re wasting too much of it.

BY GLEN WA RCHOL

250 GALLONS = the amount of water Utahns consume each day.

NO. 1

Utah’s position as the most waterwasteful state.

(Sorry, Aunt Bea.)

gallons of Utah’s annual rainfall are sucked up by farms and ½ of that is lost to inefficient irrigation.

ONE

Godmother of Utah Water Conservation— beloved Gov. Olene Walker (aka “Aunt Bea”) called on Utahns to Slow-the-Flow.

15%

= agriculture’s paltry part of Utah’s modern economy.

10 years

Time it would take before even nearrecord snowpacks like this season would fill our drought-stricken reservoirs.

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

4 OUT OF 5

3 Beautiful Acres:

Red Butte Arboretum’s Conservation Garden that will test and teach water-wise practices. And don’t miss the Annual Benefit Spring Plant Sale May 12-13, 300 Wakara Way, SLC, redbuttegarden.org

Holladay, UT 84121 Lot 101 (last remaining) $645,000

Our Define Us 5. Fort Choices Herriman Cove 6057 W Herriman View Way Herriman, UT 84096 1. Bowden Estates Lots starting from $111,900 458 Bowden Street

Draper, UT

Herriman, UT

Sandy, UT 84070 $1,199,000

The Cove Cove at Kimball’s Lane 6.2. Partridge 11786 S Banff Springs Dr (610 E) Draper, UT 84020Cove 2724 E Partridge Homes starting at $408,900 Sandy, UT 84093 3. $695,000 Oak Hollow 14068 S Sleepy Oaks Lane

Sandy, UT

Herriman, UT 84096 Lots starting from $125,000

7.4. Darling Skyline Estates Ridge 5663 S Blue Lune Lane Holladay, UT 84121 7224 N Skyview Lane Lot 101 (last remaining) $645,000 Eagle Mountain, UT 84005 Holladay, Draper, UTUT 5. Starting Fort Herriman Cove at $264,990 6057 W Herriman View Way

Herriman, UT

Herriman, UT

Herriman, UT 84096 Lots starting from $111,900

6. Partridge Cove 2724 E Partridge Cove Sandy, UT 84093 $695,000

Tridestin.com | 801.413.3064 7. Skyline Ridge 7224 N Skyview Lane Eagle Mountain, UT 84005 Starting at $264,990

Holladay, UT

Herriman, UT

Tridestin.com | 801.413.3064

© 2017 BHH Affiliates, LLC. An independently owned and operated subsidiary of HomeServices of America, Inc, a Berkshire Hathaway affiliate, and © 2017 BHH Affiliates, LLC. An independently owned and operated subsidiary of HomeServices Inc,LLC. a Berkshire Hathaway affiliate, and a franchisee of ofBHHAmerica, Affiliates, Equal Housing Opportunity. a franchisee of BHH Affiliates, LLC. Equal Housing Opportunity.

Sandy, UT

Eagle Mountain, UT

Sandy, UT

Eagle Mountain, UT

22

the hive / CHATTER

Upcycle Your Style The BEST RESALE SHOPS in Salt Lake (and how to know which is right for you)

BY AMY WHITING

With increasing numbers of humans infesting our national parks, a new ethic is being added to “leave no trace” to protect nature’s organic serenade. Airliners, Harleys and ATVs produce a cacophony that drowns out the sounds of wind whispering in the trees, gurgling mountain streams, bird songs and, yes, even crickets. Human-produced racket also ruins any chance of seeing Bambi or the cougar stalking him. Here’s some ways to enhance your desert solitaire.

• Replace that obnoxious RV generator with solar panels.

• Use earbuds when listening to your tunes. And don’t ever hang Bluetooth speakers from your backpack. (You want to attract a grizzly who’s into death metal?)

• Turn off the phone.

Nothing’s worse than someone hollering at their ex on a cell phone.

• Don’t rev your motorcycle (a growing noise issue) in the parks. What the heck, park it and take a hike.

• Buy or rent an electric or hybrid vehicle for your next outdoor adventure.

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

Gucci handbag, Majorelle pink duster, Kate Spade jeweled sunglasses, from Namedroppers; leopard chair c.1950s, walnut/ glass table by Lane c.1962, Ben Seibel Jenfred-Ware brass bookends c.1950s, vintage books, from Now and Again

Decades

If time travel is an important part of your life, Decades offers you clothes that can help you blend into a speakeasy, Western movie or 80s prom night. And if you don’t time travel, their prices are still remarkable considering how wide and high-quality their selection is.

627 S. State St, 801-537-1357

Now and Again

If mid-century design is your aesthetic, Now and Again has the minimalist furniture you’ve been trying

to track down and also conveniently houses a men’s vintage store in case you want to use timeless clothing to embrace your inner James Dean, Gene Kelly or George Clooney.

207 E. 300 South, 801-364-0664, nowandagainslc.com

Iconoclad

For anyone who loves Instagram as much as they love saving our planet, Iconoclad rules the territory of current trends within reach for those having to deal with paying tuition. Plus, they’re

active on social media, which is immeasurably valuable when it comes to procrastinating essays.

414 E. 300 South, 801-833-2272, iconoclad.com

Name Droppers

If you want to decrease your impact on global warming by shopping second-hand but maintain your dignity by buying highend designer boots, Name Droppers offers a clothes that will have people asking how you dodge paparazzi.

3355 S. Highland Dr, 801-486-1128, shopnamedroppers.com

PHOTOS ADAM FINKLE

Smokey says: Pipe down!

23 Locals sound off

We asked three Salt Lakers, “What’s the Best Advice Mom Gave You?” We sought maternally sourced pearls from some Utahns who haven't shamed their moms—yet.

“Don’t ever be a flake.

Say ‘yes’ or ‘no’. But if you say yes, damn it, do it, no matter what.”

“Always wear clean underwear!”

—KARRIE GALLOWAY, CEO OF PLANNED PARENTHOOD UTAH

—JIM DABAKIS, SENATOR

“You’re not cute and you’re not funny.” It was the best

preparation to be a standup comic I could’ve ever asked for.

UTAH WEIRD Question: I've heard there's a secret Indian burial ground up one of the canyons. Where is it?

SLmag: There is, indeed, a repository for American Indian bones unearthed during various construction projects.

Under federal law, the remains must be returned to the tribes for reburial.

But sometimes the bones aren't claimed, either because they predate existing tribes or because it's impossible to determine what tribe they belong to. The state has set up a secure underground vault to hold them until their identity is established, if ever. To protect the repository from vandalism, we won't tell you where it is. We also fear the poltergeist curse.

—ANDY FARNSWORTH, COMEDIAN

Beyond the Rainbow Flags Why the Gay Pride Festival is More than Just a Parade

BY AMY WHITING

The SLC Pride Festival began in 1974 with small crowd in a park, quietly chipping away at Utah's conservative wall. Now, 42 years later, the streets can barely contain everything that the rainbow-wrapped Pride Festival has become. It’s not just a parade (the parade is not even “just a parade”). This now-iconic event bursts with a celebra-

tion of all sexuality and gender identities. Utah Pride Festival encompasses a film series, an interfaith service, panel discussions and even a 5K race. If you want to celebrate equality and/ or shamelessly wear rainbow spandex, don’t miss the nolonger-just-a-small-crowd in Washington Square from June 2-4. utahpridecenter.org

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the hive / HOW TO

How To: Enjoy a Bees Game The INSIDE BASEBALL on farm-league fun

BY CHRISTIE MARCY

Grab a game program and learn how to keep a box score—it’s math, but fun!

Minor League fans are more laid back than their Major League counterparts, but you still want to look the part. Appropriate threads include anything with the Bees or Anaheim Angels logos—check out the team shop on your way in if you’re lacking in gear.

WHEN TO GO

WHAT TO BRING

Minor-league games are as much about promotions as the game itself.

On Monday nights, four tickets and four hotdogs will set you back $20.

On Friday and Saturday nights, the kids run the bases after the game.

Then there’s Thisty Thursdays—$2.75 beers!

But, experienced baseball fans know, promotions or not, there’s no better way to spend a summer Sunday afternoon than at the ballpark.

Don’t forget your glove— baseball brings out the child in us, and and the dreams of catching a “souvenir” headed straight towards your noggin.

Bring cash to buy snacks

AT THE GAME

from the peanut guy who walks up and the down the steps in your section and to pay for your beer.

You can use a card for the booze, but you won’t be able to tip. That’s a foul.

Buy seats on the eastfacing first-base line to take advantage of the stadium’s view of the Wasatch Mountains. Be sure to get a spot within the infield so you feel like you’re part of the action. If you’re coming with kids in tow, scrap that and buy the cheap lawn seats—you’ll sit in the outfield. Little kids can burn off energy on the playground.

Even better than a baseball glove,

SALT LAKE BEES VS COLORADO SPRINGS

SATURDAY AUGUST 5, 2017 7:00 PM SMITH’S BALLPARK

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

AFTER THE GAME Beat the crowd next door to the patio at Lucky 13 to toast a perfect summer day with a beer and a Celestial Burger. Don’t forget the garlic fries!

The foot-tall “Big Benny” at Lucky 13.

STADIUM PHOTO COURTESY SALT LAKE BEES

ice cream in a batting helmet will make your inner child very happy.

Unfortunately, like a kid, you’re guaranteed to lose the keepsake helmet somewhere between the stadium and the car.

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the hive / STYLE

STREET STYLE: Handmade Edition

LOCAL sewing machines meet punk-bohemian bliss

BY AMY WHITING AND MEGAN SKUSTER

Dave, Graphic Designer

“I’ve gotten most of my pins [and patches] at conventions, or online.

I’ve lost count. This is a cut-out T-shirt that we sewed on the back.”

How does Dave describe his personal style? “Mine.”

DYI, FYI

U

tah is infamous for its craftiness. But let’s be clear: “Handmade” doesn’t have to be synonymous with ancient quilts and regrettable prom dresses. We took to the streets to scavenge for proof.

We may live in a valley, but Salt Lake is not laying low.

Chrystal, Comic Con Fan

“It’s crochet. I made it myself. I actually saw a picture of this online. I’d describe my style as classic, punk and feminine.”

Natalie, Fashion Show Producer

“I made it this morning. I was trying to do something kind of swimwear-like but I didn’t want to wear a swimsuit. So it’s swimwear fabric underneath and then colorful flowers. I just let the fabric speak to me.”

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Katy, Seamstress

“We sew all the corsets by hand. I’ve worn these for 12 hours… They just make me feel good. They make me feel beautiful, they make me feel strong, and I have so much more posture and confidence.”

PHOTOS AMY WHITING AND MEGAN SKUSTER

Feeling inspired to break through the sartorial (and actual) smog with street style of your own?

Many self-empowered fashionistas cite local thrift stores (see pg. 22) or fan conventions like Comic Con as perfect starting points. If you’d prefer to climb the El Capitan face of the crafting mountain and start from scratch, we recommend local fabric shops like Tissu Fine Fabrics and Design Gallery, 435-896-7286, tissufabrics.com

“We Know the Way You Love to Live Inside-Out”

The Patio Furniture & Fire Pit Specialists!

801-487-3289 | LEISURELIVINGINC.COM 2208 SOUTH 900 EAST, SUGARHOUSE MON-SAT 10AM-6PM

28

the hive / HOT LIST

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

BY CHRISTIE MARCY

old favorites this summer as he tours with his band David Crosby and Friends.

It’s good to know the notoriously cantankerous Crosby is finally making pals in the music industry.

DAVID SEDARIS Country-blues legend Taj Mahal has teamed up with contemporary bluesman Keb’ Mo’ to create TajMo’, a collaboration years in the making. Now the duo is touring in support of the album, making a stop at Salt Lake’s premier outdoor venue.

June 4, Red Butte Garden, 300 Wakara Way, SLC, 801-585-0556, redbuttegarden.org

Yes, he’s an author, but he sells out theaters all over the world for his readings. David Sedaris is a rock star in the lit world, thanks to his bestselling, hilarious first-person accounts of everything from his North Carolinian family to his adventures as an ex-pat in Europe. It’s stand-up for the NPR set.

May 2, Eccles Theater, 131 Main Street, SLC, 801-355-2787, arttix.org

DAVID CROSBY The Rock & Roll Hall of Fame member and co-founder of Crosby, Stills, Nash and Young and The Byrds promises fans new songs and

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May 5, The State Room, 638 State St., SLC, 800- 501-2885, thestateroom.com

KRISTIN CHENOWETH You know actress and singer Kristin Chenoweth from The West Wing, Pushing Daisies and the original cast of Wicked. Now the Emmy and Tony Awardwinner tours solo, singing (what else?)

Broadway show tunes and classic standards in what she calls “An Intimate Evening.”

Is that permitted at BYU? May 20, De Jong Concert Hall, BYU Provo, arts.byu.edu

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the hive / HOT DISH

Fried Chicken Flow Chart FRY, BABY, FRY

Eric LeBlanc at Powder cooks the chicken sous vide before frying.

Matt Harris at Tupelo says, “Watch the oil temp— not too hot or it will brown before cooking thru, not too cold or it will be soggy.”

Amy Britt at Pig & A Jelly Jar says, “Use cast iron when frying at home— make sure the oil temp is correct—no smoking oil!”

Briar Handly likes to fry in a combination of duck fat and lard at home. “Its all about firmly packing the dredge on and making sure your oil is not too hot—we fry around 325 degrees.”

BY MARY BROWN MALOUF

A

fter decades of banishment, fried chicken has made a comeback. Fears about fat have been allayed and it’s hard to find a restaurant that doesn’t serve a version of the everlasting favorite. Soon to come on the scene is Viet Pham’s Pretty Bird on Regent Street. His will be Nashville-style with a Vietnamese twist, another version of a dish that’s universal, but never prepared the same way in two different restaurants. Do you brine it? Batter it? Dredge it?

Each step requires a decision. We asked some notable local chicken-fryers to let us know how they do it.

Southern fried chicken at Tupelo

NO BRINE

CONVENTIONAL CHICKEN Convential or Organic Chicken?

PIG & A Jelly Jar

ORGANIC CHICKEN

Pretty Bird: Salt and fish sauce

To Brine or not to Brine

BRINE Pig & JJ: 8-10 hours in water, salt, cayenne, lemon HSL: 24-hour brine, then buttermilk seasoned with Frank’s Red Hot, thyme and lemon juice

Tupelo: Mary’s Organic Powder: Mary’s Organic Pretty Bird: Mary’s Organic

Tupelo: Salt water for a few hours, then buttermilk

HSL: Mary’s Organic

Powder: Buttermilk soak and cider vinegar mix

Viet Pham warns overbrining can make the chicken mushy.

BATTER

PAN FRY

None in these parts

Tupelo: 508 Main St., Park City, 435-615-7700 Pig & A Jelly Jar: 401 E. 900 South, SLC, 385-202-7366.

227 25th St., Ogden, 801-605-8400 HSL: 418 E. 200 South, SLC, 801-539-9999 Pretty Bird: will be on Regent St., SLC, no phone info yet.

Powder: Frostwood Dr., Park City, 435-647-5566

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Batter vs.

Dredge

DREDGE Pig & JJ: Egg first then salt, pepper, Cajun seasoning and cayenne Powder: Caraway, celery salt, cayenne, paprika, fennel seed and coriander Pretty Bird: Nashville-style fried chicken is basted with a hot seasoning mix after frying Tupelo: Paprika, onion powder, garlic powder, cayenne and finely ground sea salt HSL: Onion powder, garlic powder, cayenne, salt, black pepper, thyme and paprika in the dredge, Maldon salt and house-smoked paprika to finish

The Fry

The preferred at-home method is pan-fried in an iron skillet.

DEEP FAT Tupelo: Canola oil Powder: Soy bean oil HSL: Soy-based oil Pig & A Jelly Jar: Non-GMO safflower oil, 400 degrees Pretty Bird: Pressure-fried

PHOTO ADAM FINKLE

Tips and Tricks:

NOTHING LIKE IT ANYWHERE.

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99 WEST

•

RICHARDS COURT

•

THE REGENT

32

the hive / BEAUTY curist trim and shape your nails, otherwise she says, “you’ll end up with cracked, chipped nails and maybe ingrown toenails,” to boot (pun intended).

PHOTO ADAM FINKLE

Rather than apologizing for not shaving your legs before your appointment—embrace it. If you remove hair too soon before your appointment, some of the products the nail tech uses on your could sting—like Nailed’s house-made sugar scrub.

Foot FashionForward Whether you call it an accent nail, a rogue nail or a sass piece— highlighting one or two nails is still a thing in pedicure style. As is nail art and “negative space”—leaving a portion of a nail uncovered by polish.

But, French manicures are out. Oui.

Pedi-Ready

Tips to make your pedi last longer, according to Hamler—use a longlasting nail polish (Nailed recommends OPI Infinite Shine), bring your own nail polish so that you can reapply a top coat when it starts to chip, or go all-in and upgrade to a long-lasting gel polish.

Nailed, 875 E. 700 South, SLC, 801-532-6245, nailedboutique.com

Five hacks to the best pedicure ever

BY CHRISTIE MARCY

A

ll women know nothing competes with the euphoria of the first day you break out sandals after a long, snowy winter full of drab and practical boots. Unless, that is, you’re instead feeling the disappointment of having feet that aren’t quite ready for summer footwear. Misshapen nails. Chipped polish. Dead skin. Rough heels. Even callouses.

Sisters, don’t fret. Salt Lake magazine is here to help. We chatted with the toe experts at Nailed! to find out how to keep our feet forever, er, on their toes.

Find a salon that follows a strict hygiene protocol. Even better if they send tools home with you— trust us, you don’t want to share foot germs and dead skin with a total stranger.

Tend to your toes: “We can only do so much,” explains Nailed!

Boutique’s master esthetician, Shelby Hamler. “You’ll get a bet-

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

ter pedicure if you take care of your feet.” Exfoliate in the shower and moisturize each day to see gradual improvements in callouses, rather than expecting your pedicurist to be able to perform a miracle in less than an hour.

But don’t “pre-pedi”: Hamler warns against trying to do too much yourself. Let your pedi-

Top to bottom; OPI Infinite Shine in Bubble Bath, $12.50, ulta.com; KocoStar Foot Therapy, exfoliant foot wrap, $9.99, gotbeauty.com; KocoStar Foot Therapy, exfoliant foot wrap, $9.99, gotbeauty.com

Summer’s finally here and we couldn’t be happier. To complement our warmer weather, we’re ready to bring the heat to your kitchen—we’re talking sizzling ginger turkey brats, sweet and spicy shrimp and zesty citrus salsa just for starters. So, gather your crew, fire up the grill and get ready to have a savory summer!

Get your Food for Thought summer recipes at HarmonsGrocery.com/Recipes

ABC4Utah

ABC4Utah

35 the

biz

PEOPLE | IDEAS | MONEY

PHOTO COURTESY K9 SPORT SACK

Doggie Business . . . . . 35 Life as a Lyft driver . . . 36

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the biz

Pup pack K9 SPORT SACK is available in a variety of colors and in sizes extrasmall to large (extra-large will be available later this year). Though dog owners should consider their dog’s weight when deciding to buy a backpack, the dog carrier’s sizes are based on dog height.

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Doggie Bag Provo business OFFERS an alternative to walking Benji.

BY CHRISTIE MARCY

When Joseph Watson’s sister-in-law brought him a dog she’d found abandoned in a dumpster in Bountiful, neither he nor his wife wanted it. “We were poor college students, we had so much going on. And we were not pet people at all,” Watson says.

“We were very happy, and did not have the space in our lives for an animal,” he tells the story with a smile.

But as they say, sometimes you choose your pet, and sometimes your pet chooses you. “We were just going to find her a home,” Watson says, “but by the time Monday rolled around, she was family.” They named the fluffy mutt Daisy.

Watson quickly realized the biggest challenge of his newfound dog-ownership was finding time for his cycling hobby. “Any hour of exercise out of the house was another hour that we were leaving Daisy home alone,” he

says. Once he took her with him holding her in his right hand—but after the first and only ride like that ended in a crash, he started to put her in a drawstring backpack. It was an improvement and soon he was working on a design that would be a better fit for his and Daisy’s needs.

“We took it to three different vets,” he says of his final design. “This was just for our own dog!

We didn’t plan to take this public, we were just trying to make sure that Daisy would be safe.”

But, eventually the family saw a market demand and started mass producing the backpacks, known as the K9 Sport Sack.

“I get to work everyday with Daisy at my feet,” says Watson, who quit his job as a high school guidance counselor to pursue the business full time. “We are having so much fun.” k9sportsack.com

37

Along for the ride RIDESHARE DRIVERS share their most memorable rides.

BY MEGAN SKUSTER

Stefini Young is philosophical about her job driving for Lyft: “We’re all human, and I think rideshare allows you to be a lot more personal with your passengers.”

It’s a good approach to a job that involves driving all sorts of people to all sorts of destinations, often during and after a night on the town. Fortunately, the dreaded vomiting passengers are a rarity in the Lyft world (the company and customer share responsibility for the cost of cleaning up.) But encounters usually are more interesting than ickly. Some Lyft drivers offered their more memorable experiences.

RYAN LARE

The Backseat Breakup: “It was Valentine’s Day. They broke up in my car before we got to the location. I picked them up in Sugarhouse to take them to Texas de Brazil and we’re around 700 East and she just breaks up with him in the car.

I’m like, ‘This is not happening!’

When we got to the destination, it was quiet for like five minutes, except for his sobbing.”

ing the car while we were at a stoplight. But they tipped well, so all’s well that ends well.”

GINA EVANS

The Chill Celebrity: “I listen to the Chill Station on SiriusXM Radio and I actually met a guy who is one of the DJ’s. It was really crazy because his song came on when I was driving him and he goes, ‘That’s me!’ It was really cool. I always feel like each opportunity to drive someone is going to be a new adventure. You get ten or twenty minutes to talk to someone and you can learn a lot about people.”

STEFINI YOUNG

The Grateful Grocery Shopper: “I picked up a woman to take to the grocery store and she was just so happy that we had the service available because it allowed her to run to her errands, it was affordable and she didn’t have to lug groceries around on public transit. And that made me happy because she was super happy. That’s what a lot of people don’t really realize— Lyft isn’t just for people that don’t want to drink and drive.

It makes everyday things more accessible to people who don’t have a car or transportation.”

Taxi dancers Started the summer of 2012, San Francisco-based Lyft is valued at $5.5 billion.

The ride-share service turned its system into a political tool this year to oppose President Trump’s policy on refugees and immigrants, who often find their first jobs as Lyft drivers. The company has pledged to donate $1 million to the American Civil Liberties Union by 2021.

PHOTO ADAM FINKLE

The Rowdy Riders: “Large groups are always more memorable. I picked up four people going to a concert and they were all really intoxicated. The dude who was sitting behind me, whose name was also Ryan, starts reaching over the seat and massaging me. That was weird. They were really rambunctious and they started bouncing and mov-

LYFT ISN’T JUST FOR PEOPLE WHO DON’T WANT TO DRINK AND DRIVE. –STEFINI YOUNG

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Statewide

I NEVER THOUGHT I’D FIND MYSELF AND GAYLE RUZICKA ON THE SAME SIDE OF ANYTHING. –TIM RYAN, PUB OWNER

Why Does Utah Hate Fun? The latest LIQUOR LAW REFORM is a public relations disaster.

BY GLEN WA RCHOL

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One of the most surprising things about Utah’s revamp of its liquor laws is the way it brought citizens together and drove them apart.

The attempt to remove the embarrassing Zion Curtain pitted restaurant groups, which supported the law, against some of the groups’ members whose livelihood is threatened by the colateral damage of the new law.

Yet, a near miracle also occurred when many bar, restaurant and

39

PHOTO ADAM FINKLEE

Owner Joel LaSalle dismantles the Zion Curtain at Current.

With state approval, Current will demarcate a 10-foot child-free buffer, aka “Zion Moat.”

dining club owners found themselves allied against the new law (HB442) with moral crusader Gayle Ruzicka. “I never thought I’d find myself and Gayle Ruzicka on the same side of anything,” says Tim Ryan, owner of the Utah-based chain of sports pubs ‘Bout Time. “We both think this is a bad law, though for different reasons.”

Ruzicka laughs hearing Ryan’s comment. “I’m glad to give people the experience of being on the right side of things.”

Ryan opposes the law because it could force him to close some of his pubs where he now has to choose between a bar license or a restaurant license. His pubs now operate under a soon-to-be-eliminated “dining club” license that entirely bans children from the

premises, but relieves him from meeting a steep 70 percent food/30 percent booze revenue split. If forced to operate as “restaurants,” his pubs won’t be able to meet the booze cutoff, he says. They could survive under the new “bar” license, but three locations are blocked from going that route because landlords or local zoning prohibit bars. “They’ll have to close their doors,” Ryan says. Bar owners and alert consumers are also dismayed by the markup hike on liquor buried in the bill that will make booze prices in Utah among the highest in the nation.

Ruzicka, on the other hand, opposed HB422 because she believes the Zion Curtain barrier is essential to fighting teen drinking and alcoholism. “Seeing drinks being made is very enticing to children,” she says. “Everyone talks about the tourism money that will be lost. The issue should be about protecting children. Who knows?

Maybe more tourists will come because our highways are safe.”

In the end, neither Ruzicka nor the bar owners or the restaurant groups got what they wanted. HB422 did not bring down the Zion Curtain—it added options. Now, a restaurant serving alcohol can choose a Zion Curtain or a 10-foot “Zion Moat” that separates minors from the bar, or a “Zion Fence,” a 42-inch-high railing placed five feet from the bar. (Sorry Gayle, the latter two options allow children to see drinks being made.)

Then out of left field, the Legislature passed a separate law, HB155, that Gov. Herbert signed into law over the desperate pleas of

the hospitality industry. HB155 reduces the blood-alcohol level for a DUI arrest from 0.08 to 0.05 percent.

Instead of removing the Zion Curtain and the embarrassing and business-destructive message it sent, Utah now has three “Zion” barriers and is being publicized worldwide for having the strictest BAC in the U.S. As the American Beverage Institute mocked in Salt Lake newspaper ads: “Utah: Come for vacation, leave on probation.”

How did it go so wrong? The battle over liquor law changes proved to the world, once again, that Utah is a theocracy. As much as GOP lawmakers and Ruzicka deny it, the Mormon Church had a huge influence in the law’s language and its passage. Even as the Legislature and governor pretend they are fighting the evil of alcohol with inane regulations, they cynically delight in its $400 million in tax revenue.

Insiders say the law was allowed to go forward because LDS Church PR hated the nickname “Zion Curtain,” fearing it made their religion sound repressive. Their sensitivity was seen at the House Business and Labor Committee hearing when a bar owner referred to the wall as the “Mormon Curtain.”

Though many lawmakers were incensed, the bar owner defiantly said, “Call it what it is.”

The irony is that probably even church PR types are frustrated with the new laws. The three “Zion” barriers and the lowered bloodalcohol level just reinforce worldwide branding that Utah is a puritanical, theocratic no-fun zone.

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Grand Adventure

Colorado’s GRAND MESA beckons with wine, food and scenery.

BY CHRISTIE MARCY

I spent a fall day cycling country roads, weaving through orchards of peach, cherry and plum trees, lush fields of lavender and vineyards heavy with grape— stopping only at wine tasting rooms to sample locally made libations.

I wasn’t in Bordeaux or Napa.

I was on the Western Slope—in Palisade, Colorado—on the Fruit and Wine Byway.

The climate on the Western Slope is similar to Rhône Valley and Northern California—the long, hot, high desert days allow grapes to ripen with sugar levels at ideal levels while cooler nights create acidity, two essential qualities for any winemaker. An added bonus to the high elevation (4,728 ft., among the highest in the world for vintners’ grapes) is that pesticides are used sparingly because there are fewer insects to kill. The end result is not only award-winning wines from

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Worth a Trip

Dozens of wineries in the Grand Junction area are waiting to be discovered.

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vinifera grapes (lots of syrah with bold layers of coffee and caramel) but also unusual wines made from fruit growing in the nearby, and often onsite, orchards.

To start your tour, check out a beach cruiser, complete with a basket for gear, at Rapid Creek Cycles, on the charming main drag of Palisade.

Grab a map of suggested routes to more than 20 bicycle-accessible winemakers. A three-speed cruiser will do just fine—the route is not strenuous and is mostly through flat land, but you will get a workout if you’re a novice cyclist, especially after a few tastings.

Palisade is a sleepy farming town in the shadow of the Grand Mesa— the largest flat-top mountain in the world—just outside of Grand Junction. On any given day you’re guaranteed to be one of at least a handful of cyclists on the roads, though you will also share the pavement with cars and heavy farm equipment. The people driving them will wave at you as they pass. I even stopped to chat with residents in their yards. In season, the roads are lined with farm stands weighed down with colorful, fresh produce.

Each winery has its own personality—some are refinishedbut-still-rustic barns, others are upscale new construction—but all had knowledgeable and friendly staff who guide tastings based on wines you already know. Gift shops offer wine-themed wares and wine (and it’s after you buy a bottle or two that you realize the true purpose of the basket on your beach cruiser).

At each stop, you’ll meet wine lovers from all over the country.

PHOTOS GRAND JUNCTION VISITOR & CONVENTION BUREAU

43

In the tasting rooms, you can sample as many wines as you’d like—small pours are best for trying as many as possible, and palate cleansers are provided. Part of the reason that Colorado wines are so highly rated is variety; try them all—but pace yourself. There’s a lot of wine to taste.

If mountain biking and beer is more your thing, neighboring Fruita is your destination. The 117 miles of trails around the small town have a reputation as being among the best

mountain-biking terrain in the West.

Plus, there’s a crop of small microbreweries in town. Try Suds Brothers for lunch or the tiny, charming Copper Club. A sign at the door tells patrons to bring their own food. Inside, you’ll find knowledgeable barkeeps, board games stacked on the tables and a dog-friendly policy.

After a day of cycling and imbibing, head 20 minutes southeast, to Grand Junction. A far cry from the truck stops that line its

I-70 exit, Grand Junction is a gem of a mountain town with recreation, dining and drinking activities that mirror the small town feel of Palisade and Fruita, but on a larger scale.

Main Street is the hub of activity, tree-lined and gloriously devoid of a single chain restaurant or shop.

There is a smattering of fountains and the city’s Art on the Street program has commissioned more than 100 permanent and rotating sculptural pieces. The public art on the thoroughfare sets your expectations—Main Street is anchored by culture.

Locally owned shops include Benges, a more-than-a-century-old upscale women’s shoe store, Enstrom Candy (try the toffee), a handful of toy stores, salons, books stores, art galleries, farm-to-table restaurants and breweries. The Avalon Theater, a beautifully renovated art-deco

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worth a trip

PALISADE

Rapid Creek Cycles 237 Main Street, Palisade, CO 970-464-9266 rapidcreekcycles.com

building, pulls triple duty as a cinema, performing arts center and convention center.

On Tuesday nights, Grand Junction provides residents and guests with the Dinner and a Movie program—show your receipt from any downtown restaurant and get two people into a preselected second-run film that night at the Avalon, free of charge.

Speaking of dinner, there are plenty of culinary options along Grand Junction’s Main Street.

Rockslide Brewery offers standard brewpub fare and, of course, a spectrum of microbrews, while 626 on Rood is a wine bar with thoughtfully constructed

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FRUITA

Sud’s Brothers Brewery 127 East Aspen Ave., Fruita, CO 970-858-9400 sudsbrothers2fruita.com Copper Club Brewing Company 233 E. Aspen St., Fruita, CO 970-858-8318 copperclubbrew.com Colorado National Monument Fruita, CO 970-858-3617 nps.gov/colm

GRAND JUNCTION 626 on Rood 626 Rood Ave., Grand Junction, CO 970-257-7663 626onrood.com

Rockslide Restaurant & Brewery 401 Main Street, Grand Junction, CO 970-245-2111 rockslidebrewpub.com Dream Café 314 Main Street, Grand Junction, CO 970-427-5353 dreamcafegj.com Benges Shoes 514 Main St, Grand Junction, CO 970-242-3843 benges.com Enstrom Candies 701 Colorado Ave, Grand Junction, CO 970-242-1655 enstrom.com Avalon Theater 645 Main St, Grand Junction, CO 970-263-5700 tworiversconvention.com/ avalon/

farm-to-table cuisine. Dream Cafe is a diner-style restaurant perfect for brunch, with cinnamon rolls the size of your head and an extensive mimosa menu.

In all, I spent three days in the area, sleeping in Grand Junction and mostly dining there. Then, I left my comfortable basecamp to explore the nearby Colorado National Monument—32-square miles of sandstone canyons and plateaus, perfect for more cycling, hiking, or just taking in the spectacular scenery.

I also took advantage of girly thrills like pedicures, shopping and champagne brunches.

Shifting from wilderness adventure to rural grace to urban amenities was as seamless as switching gears on a bicycle.

PHOTOS GRAND JUNCTION VISITOR & CONVENTION BUREAU

Left to Right; Fountains in downtown Grand Junction, Avalon Theater, Colorado National Monument

In the Heart of Idaho Wine Country...

Taste the Good Life Caldwell, Idaho: The Sunnyslope Wine Trail is picture-perfect when the buds are blossoming, new animals find their legs and the fields are a patchwork quilt of colors. Spring is a great time to drive up and enjoy all that Sunnsylope has to offer. Invite your friends and family to tour this beautiful countryside; bring your sense of adventure, your camera and taste buds ready to try something new!

Contact the Caldwell Chamber www.CaldwellChamber.org www.DestinationCaldwell.org for more information: www.SunnyslopeWineTrail.com (208)459-7493

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outdoors

Power Up Your Ride It was inevitable: the e-bike. It’s not quite a motorcycle, and it’s not your grandpappy’s traditional penny farthing. E-bikes reside in a nebulous middle region defined by pedal-assist motors.

There’s no throttle, but e-bikes will add more than a little oomph to your legs.

Kiddos struggling to keep up while you circumnavigate Vacation Town, USA? Put ‘em on an e-bike. Finding yourself a bit sweatier than you’d hoped when lugging organic foodstuffs and locally brewed craft beer from the farmers’ market? Strap your bounty to an e-bike. Some haters will lament the sophistication and complexity that undermines the romantic-but-sadly-anachronistic vision of what a bicycle should be.

But for the open minded, e-bikes will prove their worth in a variety of recreational circumstances and can be rented at shops throughout Utah.

Many iterations of the e-bike exist, from cheapo models with questionable reliability to the Gucci-level Specialized Turbo (Starting at $3,000) shown here.

Just be sure to check the municipal regulations before you take your fresh e-bike off paved trails.

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Let it Ride Nothing like a little SADDLE TIME to keep the family moving

BY TONY GILL

Do you remember your first taste of freedom? The inaugural whiff of independence with the wind in your hair? For me it was when my training wheels came off and my life changed. My first two-wheeled death machine was a red Schwinn with a coaster brake I rode off every curb I could find. It had a bald rear tire from a thousand too many skids. You better believe I had a baseball card in the spokes at some point. In many ways, it was a piece of garbage. But it was my garbage, and it opened a whole new world to me. I’m a bit older now, but put me on a bicycle and I’m surely not any wiser—

I’ve got the scars to prove it.

I’m not alone in my two-wheeled obsession. Utah is at the center of the country’s bicycling resurgence. Sure, it’s great exercise that pairs well with your fad diet, and it’s been pejoratively coined the new golf, but at its heart cycling is a virtuous undertaking.

H.G. Wells famously said, “Every time I see an adult on a bicycle, I no longer despair for the future of the human race.” We could all use less despair these days. Fortunately the Beehive is filled with the roads, trails, paths and scenery to get back to your roots and get the whole family rolling on two wheels.

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perienced in the group will be able to take detours on some of the adjacent dirt trails. The Parkway gets bonus points for passing the famous Bridal Veil Falls and a refreshing swimming hole less than four miles from the canyon mouth. utahmountainbiking.com If the heat has you down, escape up Parley’s Canyon to Park City and hop on the McLeod Creek Trail. You can access the trail from the parking area on 224 right across from the famous white barn at McPolin Farm and ride the trail north, following the mixed paved and crushed gravel trail along McLeod Creek and around Willow Creek Park before stopping for some refreshment at Kimball Junction. basinrecreation.org Hyland Cyclery: 3040 S Highland Dr, SLC, 801-467-0914, hylandcyclery.com

WHITE PINE TOURING

THE PATH TO ENLIGHTENMENT

The adage “Just like riding a bike” implies a degree of simplicity, but getting a family into cycling can be tough sledding. Want to master the roads like your favorite doped-up Lycra-clad superhero? Bring along some nerves of steel for rubbing side view mirrors with aggressive motorists. Endeavor to take to the hills like the daredevils of Red Bull Rampage? Hope you’ve got some decent health insurance. The best way to get the whole family out for a ride that doesn’t end in tears is on one of Utah’s scenic, paved bike paths.

Paved bike paths suit just about any bicycle, so you should be all set no matter what rusted-out two-wheeled contraption you pull out of the storage shed—or you can rent the latest

LEFT: Park City trails offer spectacular views.

BELOW: Bridal Veil Falls in Provo Canyon.

and greatest from a place like Hyland Cyclery. It’s up to you. The Salt Lake City area boasts a plenitude of paths to take you through some of the finest backdrops the West can offer.

Since City Creek Canyon in Salt Lake is closed to automobiles on odd-numbered dates during the summer, your family is free to enjoy the scenery without anyone pulling a Mad Max: Fury Road and running you into the creek. The path does trend uphill, but there are plenty of shady, grassy spots to pull over for a pit stop or a bite to eat. Of course that means it’s all downhill on the way back. bikeslc.com The Provo River Parkway is a 15-mile trail running along US 189 in Provo Canyon from Utah Lake State Park to Vivian Park. It’s a great trail for all levels of bikers, and the more ex-

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outdoors

Handmade in Utah: FANTASTIC PLASTIC

ENVE COMPOSITES Enve’s legendary carbon fiber wheels changed the way people viewed the limits of composite construction. The Ogden-made hoops, handlebars and seat posts have guided the likes of Greg Minnaar to multiple championships. enve.com

REYNOLDS If anyone can challenge Enve for the composite crown, it’s Sandy-based Reynolds.

Reynolds also produces meticulously hand-crafted carbon-fiber wheels trusted by heavy hitters like the Pivot Racing Team and professional triathlete Nils Frommhold. reynoldscycling.com

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OFF THE BEATEN PATH IN A RED-ROCK WONDERLAND

Have a significant other who’s looking for a little more adventure or a kid who’s bored with tame bike paths? There’s no better place to introduce the whole family to off-road riding than the true mountainbike Mecca, Moab. Moab has some of the most challenging and technical trails in the country, but it’s also home to some of the best beginner-bike terrain anywhere.

Note: You’ll need some knobby-tires. If you don’t own an appropriate mountain bike, you can rent at one of Moab’s numerous bike shops, including Chile Pepper Bike Shop. discovermoab.com The Intrepid Trail System is located in Dead Horse State Park, about 30 miles west of Moab. There are multiple loops you can do, which range from just over a mile to nine miles in length. The introductory terrain and varied ride distances make Intrepid the perfect place to get the whole family out on two wheels. The loops provide a little taste of Moab’s variety of terrain, and they all offer incredible views of the Colorado River and Canyonlands National Park. stateparks.utah.gov/parks/dead-horse/

The Bar-M loop is another great spot for beginner mountain biking, with a trailhead on U.S. 191 about eight miles from town.

From the parking area, ride south toward Moab on a family-friendly dirt road peppered with bits of the slickrock and sand Moab is famous for. If the Bar-M Loop isn’t enough, you can link up with Circle O, Rockin’ A and Bar B to add mileage and conveniently spell out “MOAB” on your ride. This trail is frequently ridden with trail-abikes, making it a perfect option for families with little ones in tow. mtbproject.com Chile Pepper Bike Shop: 702 S Main St, Moab, 435-259-4688,

PHOTOS BY ROSS DOWNARD

Utah isn’t just home to people who like riding bikes, it’s a hotspot for those who like building bike-related products. The North American Handmade Bicycle Show came to Salt Lake in March to answer the quintessential question: Is there anything hipsters can’t turn into a artisanal industry?

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THOUSANDS OF KIDS have come of age on the midway at Lagoon, Utah’s biggest and best amusement park. Writer Jeremy Pugh looks back at his own history with the park and the history of the park itself. Along the way we’ll examine the rides, how best to tackle a day at Lagoon and the cultural significance of this Utah icon. by: Jeremy Pugh

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I WAS A TEEN-AGE

Goonie A Guide to Loving Lagoon for the Middle Aged LAGOON: A Personal History

i

first went to Lagoon in 1977. I was 5 years old.

We were on a family trip from Idaho Falls to Salt Lake City, the Big City back then. The trip was unwittingly timed with an important milestone for Lagoon. Bob Freed, who had been the closest thing to Lagoon’s Walt Disney, died in 1975 and his surviving brothers, led by Peter Freed, set about continuing his work. In 1976, America’s Bicentennial, three important Lagoon icons opened to the public: Pioneer Village, the Log Flume and the Jet Star 2, Lagoon’s first steel coaster. A year later, kindergarten-bound me, who neither cared nor knew any of this, arrived on the scene. I liked cowboys and boy howdy did Lagoon’s new Pioneer Village have them.

Back then there were historical re-enactors in all the shops lining the western town’s faux Main Street, and the big attraction (in addition to the Log Flume) was a thrilling high-noon shoot-out gun battle that stuntmen performed until the ’90s. Please note that 1977 was the year Star Wars premiered, and Lagoon’s cowboys and roller coasters combined with Jedi and lightsabers caused my growing boy brain to very nearly explode. My father, still in his 20s, was as much of a kid as I was, and because my mother didn’t really care for amusement park rides, and my younger brother was back home with grandma, it was just me and my dad. We rode everything I was tall enough to ride and that trip was basically the best thing that had ever happened to me, ever.

Later, after we’d moved to Utah in 1983, Lagoon would become an escape from the humiliations of adolescence, a place where a nerd could just be a nerd. Season passes in hand, my best bud from junior high, Clarence Habovstak, and I would ride the bus south on Orchard Drive to Farmington. We’d take laps on Colossus, perfect our techniques for getting soaking wet on the Log Flume and puzzle over these girls walking around everywhere.

I loved Lagoon so much I got a job there at 15, and the summer before I started high school, I spent nearly every night roaming the midway, trying on different personalities and learning that the world wasn’t limited to the pious jerks I went to school with. I puffed my first cigarette at Lagoon and sipped my first beer. I kissed the first of many girls at Lagoon, plus one guy who really liked me.

But I wasn’t exactly sure what to do with that.

The author and his fellow Goonies back in the day.

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PHOTO JEREMY PUGH

WE RODE EVERYTHING I WAS TALL ENOUGH TO RIDE...AND THAT TRIP WAS THE BEST THING THAT EVER HAPPENED TO ME.

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PHOTOS JEREMY PUGH; BOTTOM PHOTO COURTESY OF LAGOON

After high school, I returned with a job in Lagoon’s Entertainment Division—we mounted the various shows around the park. I was the stage manager of a walrus, a seal and a bunch of Peter Pan professional stunt divers who used to get stoned with the shootout show stuntmen before their performances. I was sort of the backstage kid mascot, listening wide-eyed to their stories of life on the professional diving circuit and JC college-level philosophy; they introduced me to Siddhartha. One of those guys taught me how to shave. The next summer, I worked a song-and-dance review called Music USA and learned the lyrics to every song in the show, which that year was “Music from the Silver Screen.” I passed dead time making out with one of the women in the show under the wooden rollercoaster. That was to be my last summer at Lagoon, college was on the horizon, but for an important stage in my life Lagoon was everything to me.

Lagoon taught me how to have fun, to change worlds and move among them fluidly, and how to be myself, even if I wasn’t quite sure who that was. It challenged strictures and norms and I learned the essential lesson that kids who weren’t Mormon weren’t monsters and that my dad’s record collection had cool stuff in it. The freaks, geeks and misguided weirdos at Lagoon weren’t just better than the squares at my high school; they were, I’d come to find out, residents of the the real world. A place filled with imperfect and brilliantly stupid people just trying to figure out their places in the universe.

LAGOON: An Official History (more or less)

1886

LAGOON WAS A PLACE WHERE A NERD COULD JUST BE A NERD.

I’ve been back to the park over the years. Lagoon, like me, is a little shopworn, despite regular updates. And it doesn’t belong to me anymore, not like it did, anyway. New thrill seekers are giggling in gaggles on line at the now octogenarian Roller Coaster.

Still, Lagoon’s twinkly lights and screaming, clattering soundscape will always remind me of my first tastes of responsibility, danger and freedom. Plus, Colossus still rules.

Shootouts in Pioneer Villiage

1896

A Park on the Great Salt Lake

Bamberger’s project: The Lagoon

Lagoon’s story begins in 1886, 10 years before Utah became a state, with a resort on the shores of the Great Salt Lake, west of Farmington. However, the Lake Park Bathing Resort, the progenitor of Lagoon, soon enough fell victim to a receding lake waterline, which revealed unappealing and funky smelling blue mud. It shuttered in 1895.

That didn’t stop railroad tycoon Simon Bamberger from buying seven acres of marsh west of Farmington in 1896, where he excavated a boating lake and relocated Lake Park Resort’s abandoned buildings. He called it The Lagoon. Meanwhile, Bamberger’s railroad (It ultimately connected Salt Lake and Ogden) delivered Salt Lake crowds to The Lagoon’s picnic grounds. Trees and a dancing hall were added (no dancing allowed on Sundays!) and the first amusement ride was built, Shoot the Chutes—it resembled today’s Log Flume ride. Bamberger tried to start a horse-racing track in 1910 but soon learned gambling would never be allowed. When Bamberger was elected the first and only Jewish governor in 1917, he gave up his stake in the park, to meet the ethical standards of the time.

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by A Lagoon Mom Natalie Simpson is a Lagoon Mom. She’s been taking her boys Raleigh, 11, and Crew, 13, to Lagoon since 2006 and, except for 2013 when the roller coaster-loving family made visits to amusement parks in Ohio and Kansas, she always buys season passes. Here are her tips, tricks and tactics for a perfect Lagoon experience:

3

Get the parking pass

If you go the season-pass route, shell out $55 for the parking pass, otherwise it’s $10 dollars every time you go. “That’s how they get you.”

5

Dress ‘Lagoon minimal’

“I only ever bring my phone and one credit card,” Nat says. “I don’t wear a hat that can fly off on the rides and we put our sunscreen on at the car.” Also, no open-toed shoes or flip-flops. “There’s a few rides they won’t let you on with the wrong shoes.”

4

Go north for parking

Instead of turning toward the main entrance as you first enter Lagoon’s sprawling parking lot, go further north in the parking lot. Natalie says she often finds closer parking in the rows farther into the lot.

1920

2

Buy the passes early

There are earlybird specials on the passes and even more savings for purchasing four or more season passes.

Lagoon opens in spring for weekends only and these pass deals expire when its official summer season kicks off in early June. Nat makes sure to get her family’s passes before school lets out.

Crew, Raleigh and Natalie Simpson

1928

The Lagoon Dipper

A Lull

In 1920, the new owner A.C. Christensen brought the “Thomas Edison of Roller Coasters,” John A. Miller, to Farmington. Christensen had been on one of Miller’s coasters at Kennywood Amusement Park in Pittsburgh and had convinced Miller to build one of his contraptions in Utah. Miller’s $75,000 coaster debuted in 1921 as the the Lagoon Dipper. It operates today, still one of the most popular rides in the park, known simply as the Roller Coaster or the White Roller Coaster (although recently, park managers opted to start replacing the coaster’s wood with unpainted brown pressure-treated lumber.)

Simon Bamberger’s son Julian took control of the park in 1928 and Lagoon limped through the Great Depression, but managed to stay open by focusing on its Dancing Pavilion and the touring big bands of the era. Lagoon also had famously built the state’s first filtered-water swimming pool and encouraged Utahns to shun the GSL with its slogan, “Swim in Water Fit to Drink.” Lagoon was forced to close its gates in 1942—there was, after all, a war on.

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PHOTOS COURTESY OF LAGOON

TACTICS FOR LAGOON

The passes pay for themselves with two trips to the park. Plus, with a season-pass, you’re not pressured to commit to a full day. “You can go for two, three hours, get your fill and go home,” Nat says.

LEFT PHOTO NATALIE SIMPSON

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1

Buy season passes

6

Avoid weekends

Avoid weekends and go when it’s less crowded. Going early and late in the season, when Lagoon is just open on weekends, is also more mellow.

7

Ride Cannibal first

First, hit Dracula’s Castle and the Terror Ride, located at the front of the park.

Then, “we engage in a fairly intense discussion of what coaster to ride.” If the park looks busy, it’s Cannibal first. Lagoon’s most popular coaster is sure to have the longest line, so it’s best to get its wait out of the way.

Eating at Lagoon

8

I

Scorcher?

Get wet on the Hydro Luge

The two most popular water rides, the Log Flume and Rattlesnake Rapids, are busy on hot days. The Hydro Luge, “a waterslide you ride with your clothes on,” has a faster line.

9

The Sky Ride is not faster but it’s the best way to cross the park

The Sky Ride, which takes its riders from one end of the park to the other like a flat ski lift, is slower than actually walking the midway but it’s much pleasanter to look down on everyone.

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Skip Lagoon-a-Beach

Cannibal

1946

PHOTOS COURTESY OF LAGOON

Meet the Freeds Bob Freed was in Germany at the end of World War II when he got a letter from his brother Dave pitching a partnership in the resort business when he returned from the war. When the four Freed Brothers (Robert, Dan, David and Peter) gathered back in Utah they saw an appetite among young people for amusements and entertainments. They signed a 30-year lease with the Bambergers to run Lagoon and the park opened its gates in 1946.

The water is really cold at the waterslide and wet amusement park inside the amusement park. “Plus, I don’t like changing my clothes in the middle of the park and if you wear your swimsuit around afterwards you’re the person leaving wet marks on the ride seats.”

n good conscience, Salt Lake magazine can’t give an enthusiastic thumbs-up to the food choices at Lagoon.

It’s not that it’s basically fair food—we like fair food. It’s that it’s not particularly good fair fare. However, there is one shining exception: The grilled buttery corn on the cob at Rattlesnake Grub in Pioneer Village is a yummy summer treat. The Pioneer Village Ice Cream Parlor and Bakery are good bets for sweets.

Lagoon has a liberal picnic policy that allows you to pack in your own food (Maybe stop by Caputo’s on the way and pack up a nice cooler of treats and head back to the picnic pavilion area). This policy also applies to adult beverages, which you can drink in the picnic area (and discreetly on the midway).

But we don’t advise too many tipples. Lagoon’s rides are designed to jostle your equilibrium—best not to start with an impaired middle ear.

1953 The Great Fire On Nov. 14, 1953, a massive fire engulfed the amusement park. Firefighters from around the county and 500 volunteers fought the blaze but most of the park, including the beloved Dancing Pavilion, was destroyed. A valiant effort preserved the still-in-operation Carousel (you can still see the scorch marks) and most of the wooden Roller Coaster.

Lagoon was rebuilt and reopened in 1954 with the new attractions, including the Rock-O-Plane, Roll-O-Plane, the Octopus, the Spook House and Tilt-A-Whirl and the Patio Gardens, an open-air performance and dance hall. The children’s ride area Mother Goose Land was created and remains largely unchanged.

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A GROWN-UP’S GUIDE TO THE

Rides at Lagoon

N

LOG FLUME

?

Weaksauce Splash Mountain Allows you to fulfill your dream of feeling what timber feels like on the way to the sawmill while getting your clothes soaking wet.

You (yes, you in the dad jeans) are not a kid anymore. Nevertheless, here you are at Lagoon with your landlubber stomach. A guide for the wary:

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| WHAT IT SHOULD BE CALLED

WHERE TO SIT

?

| WHAT IT DOES

First two rows get wet.

Zero. It’s just a plastic log that goes down a hill.

| UPCHUCK FACTOR

N

MUSIK EXPRESS

?

The Spinning Circle Ride Where the Sadistic Kid Operator Plays Nickelback Real Loud

N ?

COLOSSUS: THE FIRE DRAGON

N

THE SAMURAI

The One Where You Scream for 61 Seconds Then It’s Over

?

Vicious Egg Beaters in the Sky

N

TIDAL WAVE

Goes in circles, like, really fast over some hills and on an angle while loud, very bad music blares out of speakers creating a Doppler affect in your brain that lasts the rest of the day.

?

Giant Sea-Saw Swing McBoatie

It’s a circle, sit wherever.

It puts whatever food you have in your stomach into free fall.

The front row. It’s better to look doom right in the eye.

High

Low

The extreme back rows exaggerate the effect.

High

1961

Climbs up a steep hill, drops you down the steep hill onto steel tracks that rocket you through two loops and then you black out and sort of forget the rest until it stops.

BONUS TIP

Flings you in every direction at once while you inventory everything you’ve eaten in the last hour. You just had to have those churros, didn’t you?

Not on the Samurai.

You will barf.

As you enter the loops, turn your head towards the midway to watch it flip upside down. This will increase the upchuck factor to High

1965

The Golden Age

Civil Rights at Lagoon

The modern era of Lagoon began with its resurrection. The Freeds tried to top themselves every year with a new attraction. And Bob Freed developed a knack for getting big musical names to come to the park—Ray Charles, Louis Armstrong, the Rolling Stones, The Doors and Jimi Hendrix all played in the Dance Pavilion.

Farmington City, up to 1965, had Jim Crow laws that prevented AfricanAmericans from entering many areas of Lagoon. This didn’t sit well with Bob Freed, who booked many musicians of color to play Lagoon. He successfully fought to integrate not only Lagoon but Salt Lake’s Terrace Music Hall owned

by Lagoon.

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PHOTOS COURTESY OF LAGOON

WHAT IT’S CALLED

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THE TERROR RIDE

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That Horn at the End Scares You Every Time Subjects you to being stuck on a track in a bad haunted house that isn’t even scary until OH MY GOD!

N

THE ROLLER COASTER

?

The White Roller Coaster Gives you a sense of how boring life must have been in the 1920s.

Between your mom and dad so it can’t get you.

Front. Always the front.

Medium

None

N ?

CANNIBAL They Can See You Screaming on Google Earth.

N

BOOMERANG

?

Bumper Cars. It’s just bumper cars. Sheesh.

N

WICKED

?

WTF Just Happened?

Sorry, it’s way more fun to see the look on your face when you poop your pants.

Upside-down twisty thing from, like, up way, way, way, way up there and then, WHOOSH it’s over and you’ve lost all the change in your pockets.

Middle, back, wherever, you won’t see it coming.

N

THE WILD MOUSE

?

The Impertinent Neckjerking Machine Jars your neck and back at right angles enlivened by moments of tummyflipping drops.

Allows younger brothers to enact bumper car vengeance on older brothers who think they are so cool.

Doesn’t matter.

This thing’ll jerk you around real good.

Car number 8. Eight is your favorite number.

Low

The Great Performances

High

L

agoon was a popular and nationally known spot for music performances held in the Dancing Pavilion. Later, after the big fire, the music moved to the new Patio Gardens that still stand as the open-air arcade today.

HIGHLIGHTS ELLA FITZGERALD played 4 times

LOUIS ARMSTRONG played 7 times

JOHNNY CASH played 10 times

THE BEACH BOYS played 12 times

RAY CHARLES

performed in 1963 and 1966

THE ROLLING STONES played in 1966

THE DOORS

played in 1967 and 1968

JEFFERSON AIRPLANE played in 1968

JANIS JOPLIN played in 1968

JIMI HENDRIX played in 1968

Low

1976

1996

PHOTOS COURTESY OF LAGOON

The Silver Age In 1976, Lagoon unveiled Pioneer Village, a collection of actual pioneer homes and buildings preserved and filled with artifacts from the era. That same year they rolled out their first steel coaster, the Jet Star 2, which is still generating sore necks today. The park would go big in 1983 with Colossus, a double loop steel coaster. At the end of ’80s, the ”fit to drink” swimming pool was replaced with a water park. The Freed family became the sole owners of Lagoon, making it the largest family-owned amusement park in the United States.

To Infinity and Beyond!

Starting in 1996, with the Wicked coaster, a custom-designed whoosh of a ride, Lagoon continued to expand its rides and even got into the coaster design business with its fullinverted and terrifying Cannibal. The old Log Flume got some splashy competition in Pioneer Village with Rattlesnake Rapids. And the park extended its season with “Frightmares,” a spooky haunted amusement park. The family ritual of going to Lagoon or sending the teenagers off into the summer night remains a Utah tradition.

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on the table

DINING INFLUENCERS 11 RESTAURANTS that changed the way we eat in Utah

BY MARY BROWN MALOUF

Everybody’s talking about “influencers” these days—it’s not how many people you can reach that’s so important, it’s whether you have reached an influencer—someone with a huge following of people who change the way the rest of us think.

Businesses work the same way. There are lots of restaurants we remember fondly and meals we recall with sentimental nostalgia. But there are other restaurants— some closed and some extant—whose influence is still felt.

They were not necessarily the first to open in their category and some of them are now closed, but these restaurants changed the way we eat in Utah.

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PHOTO COURTESY THE NEW YORKER

Market Street: Flying Fish Year opened: 1980

T

T

The New Yorker: Dining as Entertainment

PHOTOS ADAM FINKLE

Year opened: 1978

he restaurant scene of ‘70s America was the gateway to the dining landscape of today. For the first time, people were eating out more than at home. Alice Waters had opened Chez Panisse, and the idea of fine American food replacing continental cuisine was catching on. Welcome The New Yorker—dining in the disco era—a time when, instead of going to dinner and a show, dinner was the beginning and end of the evening, an hours-long party. Tom Guinney, Thomas Sieg and the late John Williams planted this idea in Utah. Housed in the old New York Hotel, built in 1906, The New Yorker had loads of remodeled retro charm (like a real New York restaurant) rare in Salt Lake City, and even the ‘70s décor requisite, stained glass. (Still there, and originally from the Hotel Utah.) Wine was beginning to replace cocktails (your choice of “chablis” or “burgundy”) and The New Yorker pushed for a greater variety to be brought into Utah. The downstairs entrance gave the place a speakeasy glamor. “People lined up outside to get in,” recalls PR man and long-time restaurant observer John Becker.

“It was the first place like that in Salt Lake City.” The European style of dining—spending hours of good conversation around the table—combined with a new emphasis on fine American cuisine set the stage for today’s Utah restaurant scene.

Fun Fact: Will Pliler, who was on the opening staff of The New Yorker, is still the executive chef.

The Innovators:

om Guinney joined Williams and Sieg at the Gastronomy Group the year after The New Yorker opened and swung open the door to expansion—in 1980, the group opened Market Street Grill in the same block as The New Yorker. The group took advantage of the new airline deregulation to fly the freshest fish to Salt Lake City from the coasts. Utah was no longer land-locked—the world was its pantry and no one had yet invented the term “carbon footprint.” Utahns had a seemingly insatiable appetite for seafood, fed by the simply prepared menu items and the freshfish markets inside each Market Street Grill.

The restaurant cloned itself several times over the years and its marketing mission grew as awareness of safe and sustainable fishing practices became more important.

Spokeswoman Marianne Farrier instituted a series of seminars introducing the media to the fisherman, one of the first instances of the kind of food education that would later become a best practice. The emphasis on ingredients sourcing is one that has spread to all levels of the dining scene.

John Williams

Tom Guinney

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on the table

Deer Valley:

Julie Wilson

Bar-setting Ski Cuisine Year opened: 1981 Peggi Whiting

“E

Ichiban Sushi: Tuna Tsunami Year opened: 1987

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property with the idea that the entire resort experience, not just the snow, should be the greatest. At first, food outlets were buffetstyle (The Carvery, The Natural Buffet, etc.) but Deer Valley’s food operations became as famous as its snow and the restaurants grew into nationally lauded destinations.

In 2016, three of Deer Valley’s restaurants were awarded Wine Spectator Awards: Mariposa, Fireside Dining and Seafood Buffet. Deer Valley blazed the trail—now the quality of cuisine at a ski resort is as important as ski services.

ek, a raw octopus.” That’s how Peggi Whiting recalls some of the early Utah reactions to sushi. Of course, sushi is everywhere now. In Salt Lake City, you can find half-price sushi joints and all-you-can-eat sushi restaurants as well as meticulously brilliant high-end sushi bars like Takashi.

Sushi bars are attached to Chinese restaurants, sushi is on the appetizer lists of many American restaurants and pretty much every grocery sells sushi. But it was not always so. The early ‘80s saw the sushi tsunami roll in to the United States— that’s when raw fish and rolls became all the rage.

Naturally, Salt Lake was slightly behind that curve, but Peggi Whiting was making sushi here in 1985 when a supporter arranged for her to go to Tokyo and learn sushi making with Sushi Master Inou at Hama Sushi—a master who ignored the traditional wisdom that women can’t make proper sushi. When she returned to Utah in 1987, she opened Ichiban Sushi in Park City. The restaurant changed location several times—by 1997, she had moved the business to an old church in Salt Lake City. Whiting, now chef at Kyoto, says hers was not the very first sushi restaurant in the Beehive, but it is the place where many people remember learning to enjoy raw fish.

Greg Schirf

Eric Debonis

Bill White

Karen Olsen

Fun Fact: Traditional Japanese wisdom says that women’s hands are too warm to make sushi.

PORTRAITS ADAM FINKLE

D

. James Cannon famously coined the term “Greatest Snow on Earth,” the motto on our license plates. Polly Stern and the folks at Deer Valley took the ski resort beyond the snow. “The overall goal in our food offerings when opening was to be the first ski resort to offer the type of dining options and services you would find at a five-star hotel,” says Deer Valley’s communications director, Emily Summers. When most ski resorts were still dishing up paper plate menus full of carb-loading pizzas and grilled cheese sandwiches with a view towards fueling a day on the slopes, Deer Valley’s General Manager Jim Nassikas, his son Bill (the resort’s first Food and Beverage Director) and Julie Wilson, Silver Lake Lodge’s manager at the time, created several sophisticated dining outlets on the

61 Wasatch Brewery: Beer from the Source Year opened: 1988

T

he story is the stuff of legend now, like Brigham Young declaring, “This is the place.”

The tale of Greg Schirf moving to Utah from Milwaukee in the early ‘80’s and asking the question “Where’s the beer?” is another of Utah’s famous origin stories. The answer now is “everywhere,” but the Beehive’s excellent and prolific beer scene began with Schirf opening a craft brewery: Wasatch Brewery has been producing beer since 1986, but in 1988 Schirf proposed his second bill to the Utah Legislature and then opened the state’s first brewpub, changing dining here forever. Not only did the new business foster an appreciation of beer as an ancient, varied and respected beverage—far more complex than its Clydesdale-driven American image—it established beer as a part of cuisine. Today’s beer and food pairing dinners are a direct descendant of Wasatch Brewery.

7

PHOTOS ADAM FINKLE

“M

Fun Fact: In 2010 Metropolitan dropped foie gras from its menu after being harassed by animal rights activists who broke the restaurant’s front window and vandalized the plumbing.

Metropolitan: World Class Year opened: 1995

etropolitan put us on a par with the world,” says John Becker. The downtown restaurant, opened by Christophe Olsen and brought to its peak by his sister Karen, aimed higher than any Utah restaurant ever had. The opening chef came from Charlie Trotter’s, then the Chicago-based epitome of American dining, and the design of Metropolitan’s dining room matched the aspirations of the kitchen. The ever-changing menu reflected Karen’s never-ending travels and research into the work of notable chefs all around the world. This kind of boundary-pushing American cuisine wasn’t always an easy sell in conservative Utah, but over the years many of the state’s best chefs passed through Metropolitan’s kitchen and each was allowed creative input—a stint at Metropolitan could be name-making. Its DiRoNa rating, invitations to cook at Beard House and consistent multi-star ratings proved the passion of a core of Utah foodies and encouraged and inspired other restaurants to experiment.

Olive Barrel Food Company: Slow food gets a start Year opened: 1992

M

any Utah restaurants trace their lineage back to Olive Barrel Food Company, started by Eric Debonis, owner of Paris Bistro and Sea Salt, at Deer Valley. Bill White, who went on to populate Main Street Park City with restaurants, worked with Debonis, and so did dozens of other future well-known chefs, bakers and restaurateurs. Focusing on the roots of Mediterranean cuisine with a passionate from-scratch ethos springing from the Slow Food movement, Olive Barrel combined a market concept with the restaurant, presciently encouraging diners to cook well as well as eat well.

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62 Hell’s Backbone Grill: Farm and Table Year opened: 1999

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or Blake Spalding and Jen Castle, food is a political statement as well as a delight.

Their example has been an inspiration as agriculture and food issues become increasingly urgent. They started Hell’s Backbone Grill 18 years ago with a modest garden, but now cultivate six acres, three hoop houses and a straw-bale greenhouse producing thousands of pounds of fresh produce to be used in the restaurant’s kitchen. Besides growing their own, the duo harFun Fact: vests fruit from Hell’s local trees, Backbone tends a flock of Grill was the 130 laying hens first place to and buys beef sell a beer and lamb from in Garfield local ranchers.

County.

D Cafe Trio: Pizza Chic Year opened: 2002

THE WAY WE ATE

avid Harries and Mikel Trapp with a lot of help from their friends planted a seed at Park Cafe that came into full bloom when they opened Trio.

Others had challenged the Sicilian red-sauce hegemony in Salt Lake Italian restaurants before, but besides its lighter approach to Italian food, Trio presented a new style—a fresh feel—in dining. “We were unpretentious,” says Trapp, who’s now opening a version of Trio in Park City. But lack of pretension didn’t mean lack of style. Like Harries’ Vinto years later, Cafe Trio exuded chic in a distinctive and fresh Old World style. It featured a wood-fired oven and an affordable price-tiered wine list, but the big innovation was a new flexibility in when and how diners could eat—afterwork refreshment, before-the-show dinner, family supper, romantic tete-a-tete.

Utah’s restaurant scene is a young one. For years, the state’s population was increased mainly by its birth rate, so the culture changed very little. The big changes started in the late ‘70s, a couple of beats behind the New

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American culinary revolution that had emerged in the rest of the county.

John Becker—lifetime Utahn, longtime media consultant and dedicated diner—remembers what dining used to be like in the Beehive.

“Post-war—in the ‘50s and ‘60s— people here entertained at home or they went to clubs. There wasn’t much of a restaurant scene. Many clubs still had lockers where customers could store their own wine and liquor. Restaurants

63 Blake Spalding

Pago: Jen Castle

Local, First Year opened: 2009

S

David Harries

Mikel Trapp

B Scott Evans

Forage: Bowman Brown

Intellectual Food Year opened: 2009

Viet Pham

charged for setups. No one drank much wine. If so, it was Mateus.”

The name Finn is still a beloved one in Salt Lake dining, but today’s cafe is very different from the elegant Finn’s restaurant of the same name

owman Brown and Viet Pham were fired from the Provo restaurant Spark on a Monday. On Friday they saw a craigslist.com ad for a little house on 900 South and six and a half months later, the duo had opened Forage, a revolutionary restaurant that challenged local assumptions about restaurants and thinking about food.

“We grew into the name,” says Pham. They liked the word “forage” but didn’t think about it literally at first. “What we wanted was a creativity-based restaurant.” The prix-fixe menu featured dishes most diners had never heard of. (A dessert of Siberian elm seeds.

Charred cheese. Beet leather.) And probably never would again. Utah’s first foray into food that makes you think about food was a success and opened the doors of culinary perception for many in this literal state. Once opened, they can’t be closed.

run by Finn Gurholz’s father of the same name. “There were lots of Chinese and Japanese noodle houses; as I remember, Tampico on Regent Street was the first Mexican restaurant everybody went to,” says Becker.

“And of course Max Mercier served a continental menu, part French, part Italian, at La Parisienne. Crepes!

Artichokes! A sommelier!”

Becker remembers The Starlight Roof at the old Hotel Utah as the

cott Evans opened his first restaurant, Pago, in 2009, but even before that beginning, his focus was firmly on the land. Utah’s farming heritage and cultural respect for ancestral pioneers who lived off the land segued perfectly into the new gastronomic emphasis on foods that are locally sourced, sustainably grown or artisanally made. Evans’ European travels and work experience in Utah inspired him to create a restaurant where the menu would reflect its location. Farm-to-table has become a national cliché now, and many would argue it’s long been a philosophy, but Pago popularized the idea in Utah.

Evans built relationships with many tiny local growers, showcasing their produce and changing the menu with the seasons, at the same time emphasizing wine exploration by offering a broad selection of wines by the glass.

Now everyone’s doing it.

center of Salt Lake nightlife—dinner and dancing. The Roof still exists in what is now called the Joseph Smith Building, but without dancing, and desserts have replaced cocktails as the evening’s indulgence.

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monumental Utahns take sides in the struggle for BEARS EARS NATIONAL MONUMENT.

PHOTO ANASAZI PHOTOGRAPHY

BY SUSA N L ACK E A ND GLEN WA RCHOL

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urrounded by the new Bears Ears National Monument and in the shadow of Sundial Face, a sheer cliff beloved by rock climbers, is Dugout Ranch. Heidi Redd has lived here for half a century, running the Indian Creek Cattle Company—a woman in a traditionally male job—for 30 years before retiring in 2015. Her relationship with this wild landscape has endured government policies, environmental awakening and the Sagebrush Rebellion. Unlike most of her neighbors in Utah's Four Corners region, Redd has reached an understanding with the land she loves.

“You live out here so long without seeing anyone—you get the notion the land belongs to you,” says the tiny, lean Redd, who wears faded denim and her trademark “Gus” cowboy hat over her braided gray hair. When rock climbers first appeared on the rock faces, she felt a flash of anger that they hadn’t asked permission, even though her ranch runs cattle on 275,000 acres of Bureau of Land Management property.

“Then one day, it dawns on you—this is public land, it belongs to everybody. They have as much right as I have to be out here,” Redd recalls. “But that attitude, that the land is yours, is something it takes time to step over.”

Redd says her neighbors, many of whom trace their lineage back to Mormon pioneers, need to accept the national monuments, Bears Ears and Grand Staircase-Escalante, if they want their

Heidi Redd's Dugout Ranch is in the heart of Bears Ears National Monument.

She says it's time to make peace with federal control of public lands.

Fighting the monument is just wasting time. It’s time to get behind Bears Ears and make it work.

–Heidi Redd

PHOTO TED WOOD

families and descendants to thrive on the borders of the wild country. “Fighting the monument is just wasting time,” she says of the relentless campaign against Bears Ears. “I feel strongly it’s time to get behind Bears Ears and make it work.”

The New Range War

So far, most of Redd’s neighbors are far from embracing any form of federally controlled public land, let alone the Bears Ears National Monument established by Barrack Obama in the waning days of his presidency. The Utah Legislature passed two resolutions this year calling for

President Donald Trump to overturn Obama’s executive order, and a third resolution, unsuccessfully sponsored by Sagebrush Rebel Rep. Mike Noel, for the monument to be converted into a state park. The Republican-controlled Legislature is also girding for a multi-million-dollar lawsuit that would lay claim to almost all federal land in the state.

Joan and Bob Hosler, who own Thin Bear Indian Arts in Blanding, a town where the businesses of monument supporters are subject to boycotts, think the 1.35 millionacre monument is too big and too Big Government. “Folks

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▼

PHOTO JOSH EWING

Roots of Anger

The primary purpose of the Bears Ears Monument designation is to protect the thousands of ancient ruins, artifacts and rock art, much of it undiscovered, tucked into the canyons—Hopi, Navajo, Zuni and Ute tribes will advise the BLM in Jim Stiles, cartoonist managing the new monument. But and Canyon Country part of the hatred locals hold for Zephyr editor, has long the federal government is rooted argued against the dangers of a runaway in a June 2009 FBI raid. SWAT tourism economy teams rounded up 22 locals, that destroys the including leading citizens, traditional cultures. charging them with robbing and selling pottery and woven baskets from native ruins—the biggest bust in the long history of looting ancient American Indian burial sites.

The raid quickly turned into a public-relations catastrophe for the feds that ended in the suicides of two collectors—a beloved local physician, and the FBI informer. The artifact robbers, seen locally as victims of government thugs, all reached plea agreements. Now, federal employees in the area are shunned and BLM property is sometimes vandalized.

Often forgotten in the ongoing political dispute are the Ute and Navajo.

In their mythologies the land and its antiquities are sacred. Former San Juan County Commissioner and Utah Navajo Mark Maryboy has little common ground with the Sagebrush Rebels like San Juan County Commissioner Phil Lyman and state Rep. Mike Noel, who led protest ATV rides into restricted

▼ An ancient petroglyph graces The Comb Ridge.

won’t be able to do the things there they did before,” Joan says. “They won’t be able to hunt, graze cattle and cut wood in there.” Bob says it’s already too crowded.

An avid big-game hunter staying at a Monticello bed and breakfast, who has unsuccessfully applied 14 years running for a tag to hunt elk on Cedar Mesa, laments that hunting the famous trophy elk that haunt the new monument’s high country is now banned.

The truth is that much of what locals fear about the monument is hysterical anti-government propaganda. Bluff resident Josh Ewing, executive director of Friends of Cedar Mesa, says, “It’s understandable that people are confused, especially with the taxpayerfunded misinformation campaign—we have politicians who don’t get it—or don’t want to get it.”

Ewing says the key to protecting the monument is careful management and public education. “My hope is that we can keep things entirely as we do today, but treat it more respectfully.”

But better management in the form of additional rangers, educators and even restrooms may be sabotaged. Rep. Jason Chaffetz has vowed to fight any additional funding to public lands. “In the '70s the area had seven BLM rangers.

Now it has two,” Ewing says. “You need more people on the ground managing and educating folks.”

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AT HOME ON THE RANGE Protecting wildlands isn't just about preserving archaeological ruins.Utah Division of Wildlife Resources' Krissy Wilson says federal lands are a refuge for vulnerable flora and fauna.

22

19

unique species

endangered species

including the Bonnevile Cisco, the Utah Mountain Kingsnake, and the Uintah Ground Squirrel

including June Suckers, the Utah Prairie Dog, Desert Tortoise, and Mexican Spotted Owl

67 BLM canyons. Maryboy told High Country News “I wonder how [Lyman] would feel if I went to the Blanding Cemetery and led a posse over their graves?”

A Threatened Rural Culture

Although at the national level the public lands debate may be seen as between the “drill, baby, drill” faction and environmentalists, a third group of locals has deep and nuanced misgivings about the monument. They fear it—and the deeply-rooted farming, ranching and mining culture around it—will be destroyed by too much love and capitalism. In short, they fear the towns—Bluff, in particular—will go the way of nearby Moab, where so-called Big Recreation and tourism have taken over and growth amounts to jobs at fast-food restaurants and as seasonal guides.

Jim Stiles, long-time editor of the Canyon Country Zephyr, eloquently makes the arguments of the leave-it-as-it-is faction. Stiles is particularly annoyed by would-be do-gooders who call on the rural communities to embrace the opportunities of ecotourism— including “jobs as swing-shift line cooks”—or get what they deserve.

“In other words,” Stiles writes, "it’s

time for the rural West to go. In the view of many, it’s simply time for the ‘Old West' and even the ‘Original West’—Native Americans that came first—in fact, anyone who clings to traditional lifestyles and customs and occupations—to step aside for an amenities/recreation/tourismdriven New West economy.

Resistance, they believe, is futile.”

But Ewing sees a solution in careful protection and education. “It depends on what you define as Big Recreation. If it’s anybody but Jim Stiles going for a hike—there’s a 100 percent chance of Big Recreation developing the area. You can’t see a beautiful shot of someone recreating in Bears Ears and not want to do it yourself. If you don’t have management for that, then damage can be done.”

61% Amount of Utah that is

public land

BLM = 36%

19.5 Million Acres About as big as Lake Superior

Call for Change

Heidi Redd’s savvy and creativity in holding onto her ranch could be an inspiration to the broader community. In 1997, she and her ex-husband sold the ranch to the Nature Conservancy, shunning more lucrative offers. “I had offers from people who wanted to make the

National Forest = 13% 7 Million Acres

Twice the size of Connecticut

▼ The Bears Ears Buttes framed with summer wild flowers.

National Parks/ Monuments = 8% 4 Million Acres The size of New Jersey

PHOTO CREDIT TK

endangered plant species including the Holmgren Milkvetch and Dwarf Bear Poppy

PHOTO TIM PETERSON

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National Recreation & Wilderness Areas = 4%

3.3 Million Acres Twice the size of the island of Maui

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68 It’s About the Economy, Stupid!

ranch into a golf course,” she says. “I didn’t want to see this beautiful canyon developed as a gated community.”

In exchange, the Nature Conservancy will allow Redd to live on the ranch until her death.

Since she retired, the Conservancy has taken over the cattle operation with her son as manager. The ranch has also become a research lab for scientists studying climate change—something most of her neighbors deny—and its effects on the habitat, including cattle ranching. “We have a great exchange with the scientists,” Redd says. “They teach us what they learned and I give them a historic perspective on the climate and the land.”

Redd has tired of the monument opponents’ rhetoric. “You can’t live keeping things they way they were 50 years ago,” she says.

“Things will continuously change. You have to embrace it.”

Redd has even less faith in Utah’s politically conservative leaders. “They say they have no intention of selling the public lands if they got them,” she says. “But if the economy changes, they’ll sell them. I feel much more comfortable with federal control of the land. I’m scared to death of what this state would do with these public lands if they got them.”

How a political bluff cost Utah millions

BY SUSAN LACKE

PHOTO TED WOOD

Heidi Redd riding out to cattle on what is now Bears Ears National Monument.

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The battle over Bears Ears claimed its first economic casualty in February, when Outdoor Retailer, the world’s largest trade show for the outdoor industry, announced it would no longer host its twiceyearly event in Utah.

The show’s owner, Emerald Expositions, said in a news release that it would not include Utah in its request for proposals from cities hoping to host Outdoor Retailer, an event that has brought 40,000 visitors and $100 million to Salt Lake City each year. Instead, the show will end a 20-year relationship with Salt Lake when the contract expires in 2018. Interbike, a cycling trade show also owned by Emerald Expositions, also announced it would end talks to move its event to Salt Lake City from its current host city of Las Vegas. The event attracts approximately 23,000 attendees and $30 million annually.

The exit announcement came after months of dissent from show vendors, frustrated with Gov. Gary Herbert’s request for President Donald Trump to repeal the Bears Ears National Monument.

Patagonia was the first to boycott the show. The company’s founder, Yvon Chouinard, accused Herbert and other political leaders in Utah of “denigrating our public lands, the backbone of our business, and trying to sell them off to the highest bidder.”

More than 100 vendors at Outdoor Retailer followed suit, exiting the trade show with scathing open letters to Utah’s elected officials. “If we all band together, it’s actually going to sting,” said Peter Dering, founder of San Francisco-based Peak

Outdoor merchants took their $100 million ball and left Utah.

Designs. “Plenty of states who do the right thing are ready and willing to take Utah’s place.”

One of those states is Colorado, which began aggressively courting Emerald Expositions with ads framing Colorado as an ideal location for future shows, including one from Conservation Colorado in Utah newspapers that proclaims: “We have stronger beer. We have taller peaks. We have higher recreation. But most of all, we love our public lands.”

The future home of Outdoor Retailer has not yet been decided, but one thing is clear: Come 2018, it definitely won’t be Utah. Kate Lowery, communications director for Outdoor Retailer, says that bridge is burned. In the meantime, the show is working to salvage what vendors have not individually pulled from Salt Lake’s remaining two conventions by promoting the show as an opportunity to showcase not only their products, but their advocacy. “Outdoor Retailer and Outdoor Industry Association will harness the creative ideas already being put forth by exhibitors to express their opinions,” said Lowery. “We are already exploring options, including utilizing the time and funds earmarked for the Industry Breakfast as a time to express our opinions; rallies; conservation town halls; and a community campout using city parks, among other ideas.”

69 THE SHOWDOWN OVER PUBLIC LANDS Them’s fighting words, pardner.

Compromise? We don’t compromise. This is the Wild West, and we settle things one way. Words are weapons and shots are fired every day in the battle over public lands. A high-noon compilation of the monumental showdown—you pick the color of the hat:

“Utahns love their public lands.

“With one breath, Gov.

We just don’t believe that federal bureaucrats thousands of miles away know how to better manage them, or care more about them, than the people who have lived on and around them for generations.”

Herbert touts our six, now seven, national monuments to increase tourism—and with another refuses to drop party lines for the betterment of Utah’s economy.”

–Rep. Greg Hughes, Utah House Speaker

–Peter Corroon, Utah Democratic Party Chair

✃

“Utah’s political leadership

has birthed an anti-public lands political agenda that is the driving force of an existential threat to the vibrancy of Utah and America’s outdoor industry as well as Utah’s high quality of life.”

✃

“If anyone here likes the Antiquities Act the way it is written, die. I mean, get stupidity out of the gene pool.It is the most evil act ever invented.”

–Rep. Rob Bishop, at the 2015 Western States Land Commissioners Association conference in Moab

–Peter Metcalf, founder, Black Diamond, in rallying Outdoor Retailer to withdraw from Utah in protest.

“The federal government is the

“Mormon history, the

“Some think we believe the

Constitution and laws, and white-man’s history are written on paper. Our history— the Native history—is written in stone on canyon walls. We celebrate knowing our history at Bears Ears will be protected for future generations, forever.”

federal government is the only solution to local issues.

To the contrary, we see local stewardship efforts and partnerships as the primary way positive change will happen. Federal bureaucracy can be just as challenging for conservation as it can be for industry.”

“I would hope that my fellow Utahns would not use violence, but there are some deeply held positions that cannot just be ignored.”

–Octavius Seowtewa, Zuni tribe, to High Country News

–Josh Ewing, Executive Director, Friends of Cedar Mesa

–Sen. Orrin Hatch, In response to threats against rangers protecting public lands

biggest landlord in America.

It owns two-thirds of a billion acres of America. I don’t think the Founders ever envisioned it that way. Does President Trump want to start returning the people’s land to the people? And in the meantime… can he tell the Forest Service to start logging our forests aggressively again to provide jobs for Americans, wealth for the Treasury, and not spend $3.5 billion a year fighting forest fires?”

–Lars Larson, conservative radio talk show host

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6,250

square miles Land federally protected by Barack Obama

856,000 square miles Marine ecosystems federally protected by Barack Obama

2,110

square miles Bears Ears National Monument

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ARCHES NATIONAL PARK

BEARS EARS NATIONAL MONUMENT

MOAB

24

CANYONLANDS NATIONAL PARK

HANKSVILLE

DUGOUT RANCH

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LL

DETAIL

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Land federally protected by Theodore Roosevelt

In a letter to President Trump, Utah's all-GOP congressional delegation called Bears Ears “uniquely offensive” and demanded an immediate rollback of the designation, saying, “what can be done by presidential action can be undone by presidential action.”

Their assumption is that Obama’s mandate, which seemingly happened with the flick of a pen, can be overturned just as quickly. But revoking a national monument designation isn’t so easy, says Professor John Ruple of the University of Utah S.J. Quinney College of Law. “No president has tried to eliminate a national monument, and President Trump’s power to do so is suspect at best,” Ruple explains.

“When a president proclaims a national monument, the president is not exercising his inherent authority, but rather, he is using powers granted to Congress in the U.S. Constitution and then delegated by Congress to the president via the Antiquities Act.” Theodore Roosevelt signed the Antiquities Act in 1906 to address rampant looting of archaeological sites (a crime familiar to southeast Utah). “Congress realized that it was not nimble enough to identify and protect important sites, so it expressly granted the president the power to designate national monuments to safeguard national treasures,” says Ruple.

Opponents of Bears Ears say Congress never intended for the Antiquities Act to apply to small parcels. But the U.S. Supreme Court refuted that argument in 1920, when it unanimously upheld Roosevelt’s designation of the Grand Canyon

PO

square miles

BY SUSAN LACKE

KE

360,000

What is done likely can’t be undone.

LA

CONSERVATION LEGACY

The Monuments are Here to Stay

GLEN CANYON NATIONAL RECREATION AREA

BEARS EARS

MANTI-LA SAL NATIONAL FOREST

NATURAL BRIDGES NATIONAL MONUMENT 276

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CEDAR MESA 261

BLANDING

COMB RIDGE

BLUFF

National Monument.

The Antiquities Act, then, gives the president power to create monuments—but doesn’t include a mechanism to rescind them.

Contrary to the GOP’s assertion, Trump couldn’t revoke the designation with a scribble of his gold-plated pen.

Congress could eliminate the monument, but no historic precedent exists for such a radical action. States, including Utah, have filed challenges before, but no monument has ever been struck down by a court of law.

Instead, Ruple says President Trump’s most likely course of action will be to significantly reduce the size of the monument.

The last time this happened was

162

1953, when President Kennedy redrew the Bandelier National Monument boundaries, both adding and subtracting land to enhance resource protection. Only once has a president reduced a national monument by more than 100,000 acres: In 1915, Woodrow Wilson redrew the boundary of Olympus National Monument (now Olympic National Park) to increase lumber production.

“World War I was raging, the U.S. was supplying most of the lumber the Allies needed to build aircraft and ships, and the boundary reduction made much needed lumber available to support the war effort," says Ruple. "Obviously, no similar need to reduce Bears Ears exists today.”

©2017 ROBERT ARRINGTON PHOTOGRAPHY

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▼ Moon House: About the time of the European Dark Ages, a civilization thrived and created art in southern Utah.

Land of Ghosts Bears Ears' canyons hide a scared history.

BY JEREMY PUGH

In Utah’s southeasternmost reaches lies a land of secrets thinly veiled—a vast wilderness where once an ancient people thrived. An expedition onto Cedar Mesa in San Juan County and into the newly proclaimed Bears Ears National Monument brings back childhood thrills of searching, seeking and finding wonder and mystery. The 1.35-million-acre-monument protects 100,000 archaeological sites and evidence of the ancient people who lived here around 1200 AD. Beyond every corner of every canyon lingers the anticipation of discovery and the air hangs heavy with ghosts.

There is an informal tradition among the locals to keep tight -lipped about the locations of the more fragile ruins, so finding and rediscovering the sites is part of the adventure. The Kane Gulch Ranger Station at a main entry to the Grand Gulch primitive area is an oasis of advice, guidance and permits. Open only for the morning hours and entirely closed during the height of summer heat and depths of winter, visitors should stop here for guidance, maps, interpretive displays and education in protecting the monument’s antiquities. Staff can guide hikers to accessible ruins in areas like Mule Canyon. Get to the station early if you want to snag one of the 20 permits issued daily to explore the remote and legendary Moon House Ruin.

Moon House Ruin is among the most famous of the Cedar Mesa ruins, known for its mysterious petroglyphs and intricate structure.

But it is a fragile site, difficult to access and, in an attempt to limit footprints, the Bureau of Land Management offers only 20 permits a day, along with warnings to protect the site. With that in mind, I set off down the highway looking for the dirt road that will lead me to another dirt road that will finally lead me to the trail head. The word “road” is charitably employed out here and the passage is often full of steep ruts that require vehicles with substantial ground-clearance and four-wheel drive. Stuck in the middle of Cedar Mesa is not a good thing to be.

I carefully pick my way to the trailhead. Once there, I encounter a stern hike down one canyon wall and up another, marked by cairns and boot prints. But I have the place to myself as I scramble from rock pile to rock pile and look around at the plentiful shade and water that 1,000 years ago made this a good place to call home.

The unusual thing about Moon

House itself is that it contains a second layer, inside, a hallway or corridor that leads to its innermost rooms. The ghosts are thick here as I pause in the corridors’ gloom to examine the evidence of the ancients. One of the rooms contains two atypical negative petroglyphs, in the shapes of a circle and a crescent, carved out of a band of white paint. BLM archeologists think the celestial-themed petroglyphs may be a record of a solar eclipse that occurred when Moon House was a thriving settlement. The theories of modern man fade as I gather my own thoughts in the darkness and stare hard at the black circle of sun or moon and absorb the silence. I feel the hands and creative impulse that put the petroglyph here, and shiver.

Ghosts lurk on Cedar Mesa and the thrill of meeting them is unlike few experiences you’ll have. Visit with a curious mind and kind heart and they will speak to you, too. But tread lightly because they are watching.

MOON HOUSE? The ruin is named for images on interior walls depicting an ancient astrological event.

The artists painted a solid white band, then removed moon shapes, creating a rare "negative" pictograph.

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72 Chrome:

PHOTO CREDIT TK

Loeffler Randall Metallic Loafer, Namedroppers ($99.99); Large Silver Envelope, Banana Republic ($24); Silver Small Clutch, Banana Republic ($68); Silver flat Aquatalina, Panache ($375); Silver bracelets Miansai, Cake ($220 each)

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

The choice isn’t always black or white.

Color is the story. You are the main character.

PHOTOS BY ADAM FINKLE STY LED BY FA R ASH A: M A DELEIN E M A R IE EW ELL & Y VON N E COLV IN ART DIRECTION BY JEANINE MILLER

Flame: Liebeskind Red Bag, Flight ($248); Dolce Vita Red Heel, Flight ($148); Smith & Colt Red Nail polish in “Psycho Candy”, C Two by Cake ($19)

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

Greenery: Baggu Green Backpack, The Stockist ($42); Shoe, Jeffery Campbell, Anthropologie ($49.95); Frank & Eileen Green Belt, Panache ($155); Anna Trzebinski Ostrige Scarf, Farasha ($1,950)

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Primrose Yellow: Marc Jacobs Bag, Namedroppers ($246.99); Camper Yellow Sneaker, The Children’s Hour ($130); Yellow Sunglasses, Anthropologie ($38)

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Dogwood: Pink Clutch, Koo De Ker ($42); BKR Pink Water bottle, C Two by Cake ($35); Free People heel, The Children’s Hour ($148); Pink Hat, Koo De Ker ($24): John Russo Nail polishes in “Mineral” and “Air,” Farasha ($18)

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Lapis: Basil Racuk Paperbag, Farasha ($234); Kate Spade clutch, Namedroppers ($100); Jennifer Fischer Sunglasses, Namedroppers ($246.99); Jeffery Campbell velvet mules, Mary Janes ($109)

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

SPECIAL ADVERTISING SECTION

SPRING

FASHION BEAUTY SLC

&

SPECIAL ADVERTISING SECTION

BEAUTY MUST HAVES R

ichelle’s Salon and Day Spa was established in 1995 and is a 7,000 square foot oasis in the heart of Holladay, UT. We are a full service Hair and Nail Salon as well as a Day Spa and have a wide variety of services to choose from. We offer complimentary private amenities for all of our Spa Guests to enhance your spa experience, as well as the popular Hydrafacial Treatment.

We are a Loreal Professionnel Exclusive hair salon and carry Olaplex to amplify our hair services.

L’ORÉAL Color 10 in 1 - The professional secret to enhance every haircolor in just one step? Prolong radiance with this primer spray that treats all color-treated hair types. Use before or after hair coloring, for 10 instant benefits - perfecting your color result. Spray on toweldried, damp or dry hair. Do not rinse.

• Heat protection up to 450°F (230°C) • Shine • Softness • Consistency of hair fiber from roots to ends • Smoothness

•D etangling •F acilitates an easier blow-dry •A nti-breakage* •H elps protect against the look of split ends •H elps reduce the look of frizz

Rhonda Allison Citrus Gel Cleaner - With a tantalizing fragrance, Citrus Gel Cleanser lathers and foams, leaving skin squeaky clean. All skin types will benefit from the all-natural herbal essence of Citrus Gel. Well suited for sensitive, rosacea-prone skin and as a post-peel cleanser.

L’ORÉAL PRO FIBER - The breakthrough product RE-CHARGE is an at home treatment that replenishes the PRO FIBER in-salon results.

It contains a technology called Aptyl 100, which grips onto the hair and keeps it feeling strong and nourished. One pack of RE-CHARGE (6 monodoses) will prolong the Pro Fiber treatment for up to 6 weeks.

After every 4th shampoo, use in place of conditioner or masque. This will reactivate the treatment in the hair.

Teresa Skaggs

Richelle’s Salon & Day Spa 4699 Highland Dr | Salt Lake City | 801-272-2262 richellesspa.com

ÉMINENCE Rosehip Triple C+E Firming Oil - an effective facial treatment comprised of a blend of results-oriented actives and ingredients that provide intense hydration and protection.

SPECIAL ADVERTISING SECTION

SPRING TRENDS T

he very best part about changing seasons is watching the new styles come to life in the shop. This spring, I’m enjoying the contrast of camouflage with the softness of dusty rose. Tops with cut-outs — whether open shoulder or deliberately deconstructed — remain hot trends. A great blazer is a staple in my wardrobe and I love that this built-in hoodie gives it a more relaxed feel.

Blouse, Lavender Brown dusty rose silk blouse $178; Blazer, Central Park West navy blazer with grey hoodie built-in $220; Camo Pant, Sanctuary camo jogger $129; Cut-out top, Feel The Piece $110

Ashley Rothwell-Campagna

Apt 202 955 East 900 South Salt Lake City | 801-355-0228 apt202boutique.com

SPECIAL ADVERTISING SECTION

BEAUTY MUST HAVES

Kylie who? While long wearing lip cremes are still all the rage, we put our money on Jouer Lip Cremes. The bold colors and long wear of these lip crème won’t wear off before you want them to! And bonus - Jouer just launched 6 new anniversary colors. $18

A

t h2blow we are always on top of the latest industry trends, and this year has a little bit of something for everybody. Come in for a blowout ($40) and leave with products to maintain your style for days. h2blow also offers full face makeup applications along with brow waxing + tinting.

TREND ALERT! Festival season always calls for braids, and this year will be no different. Expect to see more twists to the classic braid as we venture in to cool new spins on the classic look.

Oribe Split End Seal Repairs 94% of split ends after one use and prevents breakage. Need we say more? This is a staple for anyone who colors their hair. Use on wet or dry hair and say goodbye to the days of choosing between color and healthy hair. You can have both! ($48)

The end all, be all of our products is Oribe’s Gold Lust Oil. We have about 10 ways we like to use this oil! It repairs hair from the inside out! Apply throughout damp hair as a preshampoo or overnight treatment. Use on damp hair before blow drying for heat protection or apply to dry hair for extra luster, conditioning and frizz control. Use on dry hair before going in the sun for protection.

AKA – liquid gold Must have! ($55)

Meredith Wright & Allison Varner

h2blow 1400 Foothill Dr #120 | Salt Lake City | 801-953-1017 1678 W Redstone Center Dr, #107 | Park City | 435.575.8800 h2blowdrybar.com

Our clients know that time is money, so we always recommend Gold Lust Dry Shampoo

by Oribe because it will add days between their next blowout and gets them more bang for their buck. We like to divide hair in sections and spray at the root. Work it in and look like you just walked out of the salon. (comes in 3 sizes $15-$46)

Ash blonde is the color of the season. Blonde is a high maintenance gal though, and we like to keep her happy. To keep our blonde hair bright and not brassy we use to Oribe’s Blonde Radiance Treatment.

Use once a week in place of conditioner and say goodbye to dull, lifeless hair and hello to shine, bright hues, and repair. Can be used on all shades of blonde. ($58)

SPECIAL ADVERTISING SECTION

WHAT’S TRENDING • One

shoe trend we see really taking over in 2017 is the mule. Every and all kinds.

• In

the way of clothes, prints and patterns have also made there way back in. Color is back, thank goodness!

David Yurman box chain bracelet retails $1650 Namedroppers price $895

• Sneakers

are big in the up and coming seasons. Everything from a glitter sneaker to a print sneaker can effortlessly dress up any outfit.

• Statement

jewelry can just give you that pop you need to complete any look.

Cream Chanel jumbo handbag, retail for over $5000 Namedroppers price $1995

• We

have all of these trends for you at Name Droppers for a fraction of the price come by and check us out, open 7 days a week.

Dior reflective sunnies Retail $600 Namedroppers price $199 Dolce Gabanna cross earring retails for $595 Namedroppers price $189.99 Gucci painted Princeton mule Retails for $695 Namedroppers price $299

Tiffany Colaizzi

Name Droppers Main Store | 3355 South Highland Drive | 801.486.1128 Outlet Store | 2350 East Parleys Way | 801.474.1644 shopnamedroppers.com

RE D2 0 1 7B OUTU T D OTO RE C O GN C AE R TR SDEE R I ENS

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ARTS | ENTERTAINMENT

Art Launches Summer ONCE A YEAR, local and nationally recognized artists join patrons of the arts at Salt Lake’s Library Square to create the Utah Arts Festival. To many of the 80,000 people who attend Utah’s largest celebration of multidisplinary art—visual, performance, film, theater, music and more—this the official start of summer in Salt Lake Valley. June 22-25, uaf.org

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CONCERTS M USIC

See You There.

For each issue of Salt Lake magazine, music editor Christie Marcy and photographer Natalie Simpson search for the best local music in Utah—then the bands perform a short set exclusively for Salt Lake magazine readers.

View it at

saltlakemagazine. com/small-lake.

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Cinderella Story A FAIRYTALE beginning for a Salt Lake-based band

BY CHRISTIE MARCY

M

ost of my interviews don’t end with anyone chanting anything— let alone five people chanting “Spikeball! Spikeball! Spikeball!”

Then again, most of my interviews aren’t with five twenty-something men in a successful band.

When I met the members of Cinders to film the next Small Lake City concert, all I knew about them was that they’re Utah-based and that they rose to fame with the help of YouTuber Alex Rainbird, who put them on one of his popular indie-music playlists. The playlist resulted in the

successful funding of a Kickstarter fundraiser for the production of their first album and, subsequently, to a million streams of that album on the online music site Spotify.

“How’d you guys get together?” I asked them.

“Tinder,” jokingly replied the drummer, Brad Bennett, “We met and everything was just magical.” The band’s boyish enthusiasm is infectious, and their interactions with each other seem genuine and jovial. It’s an attitude that carries through to their music. It would be easy to dismiss them as as a boy band—except they’re really good.

PHOTO NATALIE SIMPSON

LOC A L

MOVIES Under theStars

Cinders band members, from left, Montana Smith, Brad Bennett, Adrian De La Cruz, Austin Harris and Jordan Zabriskie

Bass player Adrian De La Cruz says that because of the band members’ varied musical experiences—including hardcore punk and jazz—and influences, “It’s a good mix of heavy, fast, fun, light music.” Austin Harris, who played melodica the day we met, but could best be described as a musical utility player— he also plays sax, accordion and keyboards in the band—added, “Our favorite description of our music is rowdy-acoustic-pop. When people come to our shows they say it looks more like a punk show because we have a lot of energy on the stage.”

The group is as young as its members.

“Our band officially started in October 2015,” says guitarist and one of two vocalists, Jordan Zabriskie. “Everything before that was just pregnancy.” And it’s true, Cinders is a band still in its infancy.

But they released their first album seven months after they started and an acoustic album five months after that.

After the albums came a tour. “In the spring, we played a two-week tour on the West Coast— we were in Arizona, California and Oregon—and we’re headed back out this summer,” says the other vocalist and guitarist, Montana Smith.

De La Cruz says part of the band’s success is their connection with their fans. “Honestly, a lot of this is social media and being cool with everyone you meet. We want to meet everyone and have fun with everyone, not just at shows. If someone wants to go get pizza with us, we’ll go get pizza.”

“We just want to have more friends,” said Bennett, “And we really like Spikeball.” And that’s when the chanting started. Cindersmusic.com

OVIE CHECK THE M HERE SCHEDULES

om slcityevents.c nter.com thegallivance M A Y / J U N E 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

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PHOTO CREDIT TK

Half Dome in Yosemite National Park.

Big Nature Eric Overton’s PHOTOGRAPHS of National Parks

BY SUSAN LACKE

A

s a child growing up in the Mount Olympus Cove neighborhood of Millcreek, Eric Overton spent his days in the abundance of nature in his backyard—the slopes of of the Wasatch Range. But as childhood turned to adolescence and then college and career, the demands of the real world overtook the lure of the natural world.

“I think I just took it for granted,” says Overton. “Several years studying medicine and residency training took its toll. When I realized that, I found myself looking for ways to get back to nature as often as possible.”

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The obsolete and temperamental wet plate collodion process results, more often than not, in failures. But Eric Overton’s successes are stunning.

Overton bought a new pair of hiking boots and took to the mountains once more. As he rekindled his love for the outdoors, he was inspired to document the American landscape with his camera—particularly, scenes from national parks. To maximize his time outdoors, Overton followed the lead of renowned photographer Sally Mann, who uses a Chevy Suburban as her darkroom while she shoots on location.

Overton processes his images in the back of his truck, using what is known as a “wet plate collodion” process—a time-consuming, temperamental and difficult procedure that yields more failures than successes. But those rare successes are magic, says Overton.

“One time, I arrived in Yosemite with the intention of photographing for five straight days. The first day, the weather was cold and very wet. Visibility was minimal and the rain was heavy. The second day was incredible. Yosemite was fresh, the land was reborn and conditions were ideal for any photographer. I worked all day with excitement, only to find I was only able to produce one image. Temperature of the chemistry is crucial, and I couldn’t find the correct ratio of developer for the wet-plate process to be functional.

After hours of frustration photographing using this process without producing a single photograph,

I started to ask myself, ‘Why I am doing this?’ The answer to that question eventually was answered when that one image emerged after so much time and work. Yosemite #2 from the Tunnel View is the singular result from this entire day. I can’t imagine a better reward for my struggle than that image.”

Overton’s approach to the American landscape did not initially involve any specific environmental agenda—he simply wanted to reconnect with the beauty of the natural world. But soon he saw his art as a way to protect the American landscape: “In some small way, I hope to contribute to the ongoing environmental call to action,” says Overton. “Our land not only affords us the opportunity to connect with the earth but to our nation, to each other and to ourselves. The national parks along with other boundless spaces are among the most valuable entities imaginable. The risk of losing this source of beauty, inspiration and symbol of our deepest virtues is real.

This land is our gift, our privilege.”

Overton’s newest work, “Wild America: Process and Preservation,” debuts at Salt Lake City’s Modern West Fine Art Gallery May 17-June 10. 177 E. 200 South, SLC, 801-355-3383, modernwestfineart.com

EXPLORE THE OCEAN, RAINFORESTS, REEF, AND SOUTH POLE

(no passport required)

thelivingplanet.com

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Salt Lake Picks Cultural events you don’t want to miss.

BY CHRISTIE MARCY, AMY WHITING AND MEGAN SKUSTER

SEEING THE WORLD IN PIECES If you thought quilting was some countrified craft, you need to make a trip to Brigham City to see the International Art Quilt Invitational Exhibition. The featured artist

June 16 through August, Brigham City Museum, 24 N. 300 West, brighamcitymuseum.org

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

HONG KONG TAXI QUILT BY JEAN RENLI JURGENSON

is Beatrice Bueche of France.

Her quilt Why? explores the 9/11 attack. Now that’s a quilt.

91 MUSIC

In 2015 the surviving members of jam band The Grateful Dead and some friends gathered for the band’s 50th anniversary dates, a concert dubbed Fare Thee Well. But it wasn’t goodbye.

Now members of the band are touring again, this time with guitarist John Mayer under the name Dead and Company.

Deadheads rejoice!

June 7, Usana Amphitheater, 5150 S. 6055 West, WVC, 801467-8499, smithstix.com Not just a clever name, Sam Outlaw’s music is the pure country you’d expect, with a twist—the infusion of Southern California cool. Think Buck Owens’ Bakersfield sound for a new generation.

May 18, The State Room, 638 S. State Street, SLC, 800-5012885, thestateroom.com

The Ogden Music scene is more than its popular Twilight shows. Ten years ago the Ogden Friends of Acoustic Music started the Ogden Music Festival—a Friday through Sunday music and cultural event (with camping).

Headliners this year include upand-coming singer-songwriter Parker Milsap and bluegrass fiddle/mandolin/guitar/and more player Tim O’Brien.

it’s one of the most popular compositions of all time. Think of its blending of classical and jazz as the original musical mash-up.

Utah Symphony, May 5-6, Abravanel Hall, 123 S. Temple, SLC, 801-533-6683, utahsymphony.org

Wasatch Mountain Film Festival This documentary film festival focuses on outdoor adventure and environmental and political issues. June 19-24, various locations, wasatchfilmfestival.org

June 2-4, Fort Buenaventura Park, Ogden, ofoam.org It’s safe to say, nearly a hundred years later, that Gershwin’s Experiment in Modern Music Rhapsody in Blue was a success. In fact,

THEATER Sam Outlaw Parker Milsap

Harper Lee’s iconic play To Kill a Mockingbird reminds us that even amid social chaos, you can find fragments of humanity in the strangers we’re afraid of, dads give great advice and kids should avoid shooting song birds at all costs.

April 15-May 20, Hale Centre Theatre, 3333 S. Decker Lake Drive, West Valley City, 801-984-9000, hct.org

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DANCE

Forget what you learned in kindergarten—sometimes it’s OK to be loud in the library.

Happy Hula will be teaching a free Polynesian dance class for kids and families. It will include cultural dances from the Cook Islands, New Zealand, Hawaii, Tahiti, Fiji and Samoa.

Bookshelves, meet beaches.

Downtown Farmers Market opening day The Downtown Farmers Market opens for the summer season on June 10! Markets are every Saturday, 8-2., through October. Pioneer Park, 350 W. 300 South, SLC, slcfarmersmarket.org

May 26, Salt Lake City Library, Glendale Branch, 1375 S. Concord St., SLC, 801-594-8660, slcpl.org.

OUTDOORS

Action sports collective Nitro Circus returns to Salt Lake City for the second annual Nitro World Games, a day packed with action and adrenaline. Top athletes will compete in events such as motocross, BMX, skateboarding and scooters.

Nitro Circus is all about pushing the limits—which means bigger jumps, tougher tricks, more

Good news for anyone who has dreamed of having Carl Kasell’s voice on their answering machine. The NPR news quiz show Wait, Wait Don’t Tell Me is coming to town for a live taping, thanks to your friends at KUER. Expect host Peter Segal, the usual cast of panelists and plenty of news-worthy zingers.

May 11, Abravanel Hall, 123 S. Temple, SLC, 801-355-ARTS, arttix.com

dangerous stunts and plenty of heart-racing action.

June 24, Rice-Eccles Stadium, 451 S.1400 East, SLC, nitroworldgames.com

Experienced yogis and beginners alike are welcome at the Downtown Yoga Festival at Westminster College. The two-day festival features yoga classes and workshops, meditation, food and live music. There will be classes for all skill levels and food options for those with vegan, vegetarian, Ayurvedic

or other limited diets. The event aims to unite the community in

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a celebration of health, peace, and happiness.

May 20-21, Westminster College, 1840 S. 1300 East, SLC, 801-999-8479, downtown yogafest.com Most events in Utah aren’t BYOH (bring your own horse), but the Antelope Island Cowboy Poetry and Music Festival is different. Cowboy poetry, wagon rides, an ugly hat contest, camping and even rental cayuses are just

93 sun with a crowd of strangers and delicious food. To attend, make a reservation with any participating restaurant.

June 17, Main Street, Park City, parkcityrestaurants.com/savorthe-summit the beginning at this four-day celebration of Western culture.

May 26-29, Fielding Garr Ranch in Antelope Island State Park, cowboylegendsai.com

FOOD/DRINK

Park City restaurants will be turning themselves inside out this summer at Savor the Summit, a massive outdoor dining experience down the middle of Main Street. Expand your social circle and taste palate by taking it to the street and basking in the summer

VISUAL ART

Before the “selfie”, there was the self-portrait. But that’s not good enough for Urban Arts Gallery. Selfie Expression exhibit will attempt to transcend the art of a physical self-portrait altogether by exploring the “other aspects of self.’” So step aside, Instagram filters, selfies just got deep.

Exhibit opens June 6. Gallery Stroll Reception is June 16, Urban Arts Gallery, 137 S. Rio Grande St., SLC, 801-230-0820

BREWFEST

Our climate may be dry, but our drinking scene isn’t. Snowbird Brewfest, an annual festival of beer, features 26 local and national breweries, live music and vendors. It’s held each year on Father’s Day Weekend, so make a day of it with your pops, and maybe start a new family tradition.

June 10-11, Plaza Deck, Snowbird Center, snowbird.com/events/brewfest

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

Tickets available at kingtix.org.

Tickets available at kingtix.org.

PARKCITYLIFE 7

PEOPLE | CULTURE | ATTITUDE 5 Questions . . . . . . . 96 High Profile . . . . . . . . 97 A&E . . . . . . . . . . . . . . 98 PC Buzz . . . . . . . . . . 104 On the Street . . . . . 106 High Biz . . . . . . . . . . 108 Back in the Day . . . . 109

PHOTO ADAM FINKLE

DOG-GONE GOOD Kris Tart, who grew up on a dude ranch between Vail and Steamboat, learned ice cream making at culinary school after a former life as a ski patroller at Park City Mountain Resort. After Tart treated friends to ice cream she crafted in her Cuisinart, she found herself toting cartons to parties and events. Now, Wasatch Creamery produces over 40 flavors in small batches, sans preservatives and artificial ingredients.

Flavors range from basil with blackberry to Captain Crunch with crunch berries, with star anise, pumpkin pie, strawberry rhubarb and cardamom making seasonal debuts.

Next up, Tart is launching crafted ice cream for four-legged friends. Her IC is available at Park City and Salt Lake City farmers markets. wasatchcreamery.com

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5 QUESTIONS // PARKCITYLIFE

Kate Bjordahl with Melvin Muffin Maker, left, and Coyote, right.

K-9s and Porcupines Kate Bjordahl reaches people through their pets.

BY TONY GILL

When a town is nicknamed Bark City, you can confidently bet pets are a big part of the community. At the heart of that community are the people who keep those pets healthy, and Dr. Kate Bjordahl is one of the best in the business. Bjordahl, a Midwesterner who was lured to Park City by its mountainous playground, is a veterinarian and founder of Powder Paws Veterinary Clinic who also maintains the health of the Summit County Sheriff’s K-9s.

WHEN DID YOU KNOW YOU WANTED TO BECOME A VETERINARIAN? KB: There’s a picture of me as a three-year-old taking blood pressure on my cat, so pretty early, I guess. I was studying biomedical engineering and took an animal physiology course when I decided it would be a good way to combine all my skills. I really enjoy the sciences, and I wanted to help people. Every animal has an owner, and when you help pets, you’re helping people, too.

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WHAT MADE YOU START YOUR OWN CLINIC, POWDER PAWS? KB: After working in Salt Lake City for five years, my husband and I moved to Park City. We had two children and I quit working for family medical reasons.

People started calling me to make house calls out of my Jeep. I always dreamed of owning my own business, and I missed working with my hands doing surgery. So I opened a small surgical clinic. Now, we have four vets, rehab, grooming and even a coffee shop.

3

WHAT’S IT LIKE WORKING IN SUCH A PET-CRAZY COMMUNITY? KB: It’s great! Pets here are part of the family, and owners want to pursue treatments for their animals. You get some unique cases, too—a lot of porcupine exposures, moose kicks and ski cuts. It’s also interesting with so many second home owners traveling here. I’ve had to do a lot of learning about animal health issues in different countries and states.

4

HOW DID YOU GET INVOLVED WORKING WITH THE SUMMIT COUNTY K-9s?

KB: I introduced myself, and they contacted me because of my interest and expertise in dentistry. Some of their dogs are involved in sniffing work and bite work, and you need to pursue advanced dentistry.

They had one dog that temporarily lost its ability to smell due to a dental abscess. Once we repaired that, he went on to become very successful.

5

WHAT’S ONE THING EVERY PET OWNER IN PARK CITY SHOULD KNOW? KB: The best thing you can do to keep your pet healthy and help your pet live longer is to keep them lean and keep their teeth clean. That will reduce the risk of everything from cardiovascular disease to cancer. That, and porcupines don’t shoot their quills. If you can keep your pet away from a porcupine, they’ll be okay.

Powder Paws: 2780 Rasmussen Rd, Park City, 435-649-1221, powderpawsvet.com

PHOTO ADAM FINKLE

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Work is Play Release your inner ARTIST.

BY VA N ESSA CON A BEE

Jill Johnson is a self-

PHOTO ADAM FINKLE

described agent of play, willing to “be vulnerable, take chances, make mistakes and discover the beautiful oops, ah-ha’s and flow that emerges when I remain open to creativity in all forms.” After a stint on the US Freestyle Ski team, Johnson followed her husband Matt to Chicago and began a career in art therapy at The School of the

Art Institute of Chicago. Back in Utah, Johnson created a private practice, Purity of Play, which acts as an umbrella for many other endeavors including Seaul for Beau Collective and art therapy for survivors of sexual assault and PTSD at Art Access in Salt Lake, Hill Air Force Base, Epilepsy of Utah and the National Ability Center. Most recently, Johnson

has parlayed her passion for art with a new business venture in The Paint Mixer, an art entertainment studio with locations in Park City and Salt Lake.

“I like to try. I like to say yes and I love to be open to what life brings,” Johnson explained.”I’ve noticed that when I play with ideas, issues and situations, I’m able to stay more agile than if I seriously consider all the options and try to figure it all out.”

Jill Johnson If art mimics life, Johnson has created a big, colorful canvas. “Growing up here I loved that our doors were unlocked, that we biked everywhere and that every adult in town knew each kid and looked out for them. My dad always taught me to pick the lifestyle I wanted and then build my work around that. No matter what season, he taught me to always have your gear in your car and if I had 10 minutes or two hours, take it and go play outside.”

The Paint Mixer team makes painting fun for all ages, and also offers signature adult painting classes featuring wines from local sommelier Pamela Wood of the Park City Wine School and beer from Proper Brewing Company in Salt Lake City. The Paint Mixer’s “Van-Go” mobile studio is available for larger events, corporate team-building and parties. For more information visit thepaintmixer.com.

LET GO OF WHAT YOU WANT IT TO BE AND BE WITH WHAT IT IS. IN ART THEY SAY ‘PAINT WHAT YOU SEE, NOT WHAT YOU THINK YOU SEE.’ LIKE LIFE, DEAL WITH WHAT IS RIGHT IN FRONT OF YOU, ONE BRUSH STROKE AT A TIME. –JILL JOHNSON

M A Y / J U N E 2 0 1 7 PARKCITYLIFE

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PARKCITYLIFE // A&E

Know Before You Go.

Park City’s local FOOD SCENE is thriving off Main Street.

BY TONY GILL

It’s the most wonderful time of the year. Go ahead and look out your window. The sun is shining. The flowers are blooming. Or maybe a wintry mixture of precipitation is pooling into ever deeper, muddier trenches. It’s shoulder season after all. But there’s one thing

you won’t see: throngs of tourists clogging the streets and queuing up at your favorite institutions. Rain or shine, shoulder season is local season, so go native and live like a true Parkite for a few weeks.

When you’re finished up recreating on soggy spring trails,

head to Prospector Square to refuel and get a taste of Park City’s organically growing food scene. Those in-the-know know the heart of Park City beats outside Main Street’s hegemony.

Here are a few favorites in the town’s wishes-it-was Brooklyn enclave in Prospector Square.

Shore To Door in 24

FRESHIES LOBSTER CO. Even if you have trouble trusting mountain-town seafood, put your faith in Lorin and Ben Smaha. They’re true New Englanders—from New Hampshire and Maine respectively—so you can trust their saltwater savvy. Before opening their yearround location, the pair had been selling delicious, authentic lobster rolls, complete with the traditional hot dog bun, out of a food truck at the Silly Market since 2009. Get your right-coast fix with the perfect summer sandwich and a bowl of chowder.

1897 Prospector Ave, Park City 435-631-9861, freshieslobsterco.com

PARKCITYLIFE M A Y / J U N E 2 0 1 7

PHOTO ADAM FINKLE

It’s not just a poetic platitude, it’s a commitment to serving the freshest seafood you can get in a landlocked high desert. At Freshies these crustaceans have wings, so the lobster is on your plate nearly as quickly as if it never left Maine.

A&E // PARKCITYLIFE

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50 Shades of Salsa

EL CHUBASCO El Chubasco is a veteran Park City establishment celebrating its 20th anniversary this year. Such longevity deserves mention in a place where restaurants come and go in the blink of an eye. The authentic fare features varied tastes from Mexico’s Michoacán state and the whole menu clocks in at reasonable prices. The standout chile relleno is under $10 and pairs awfully well with a Dos Equis at one of Chubasco’s outdoor high tops.

Okay, so it’s more like 20 shades, but that’s still a lot of salsa choices. Dipping your chips in one of the 20 varieties at El Chubasco is a highlight, but the dirty little secret is you can smother your burrito free of charge with your favorite flavor enhancer.

1890 Bonanza Dr, PC 435-645-9114 elchubascomexicangrill.com

MOMO HAIKU Park City always needs fresh takes to imbue diverse cultures and reasonable prices into the local food scene. Momo Haiku answers the call by bringing an urban ramen house experience to the mountain town culinary landscape. The menu serves up an intriguing mix of Asianfusion flavors with favorites like pork belly steamed buns, bánh mì and ramen, all at a price that is hard to beat anywhere in Park City.

1890 Bonanza Dr, PC 435-121-6942

M A Y / J U N E 2 0 1 7 PARKCITYLIFE

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PARKCITYLIFE // A&E

It’s a Bonanza!

Heber MUSIC FESTIVAL brings star power to Summit County.

BY TONY GILL

If this is your first rodeo at a music festival, there are a few essentials that will keep your blissful weekend of music exactly that. We know— you’re there to get down, not to be responsible.

But you’re going to be outside. A lot. Keep your campout from turning into a sunburned, dehydrated, nightmare.

1L Water Bottle Sun Screen Hat With Visor Raincoat/ Windbreaker Ibuprofen

PARKCITYLIFE M A Y / J U N E 2 0 1 7

PHOTO FDM MEDIA

Campout Essentials

Summit County is no stranger to bright lights, but usually they shine on Park City’s Main Street venues or during Sundance. The Bonanza Campout breaks the mold, bringing an entertainment spectacle to the banks of the Jordanelle Reservoir in Heber with a three-day festival from June 23-25. Don’t get the Bonanza Campout twisted as some offshoot of Coachella, with trappings of corporate over-indulgence and a distinct lack of soul. “We’d been going to Coachella, Lollapalooza and Bonnaroo, and while we definitely took some inspiration from those, we created something unique,” says Bonanza’s organizer Vaughn Carrick. “When we saw the site at River’s Edge, we knew we could create an intimate hybrid that we felt Salt Lake, and really the whole Rocky Mountain region, was missing.”

The venue’s 7,500-person capacity keeps festival sprawl at bay and gives attendees the chance to actually traverse the event at a pace to interact with all the people, art and music on tap. But the modest size doesn’t mean the lineup is lacking

in stature. The 2017 edition is headlined by Lauryn Hill, Nas and ODESZA, and there will be some uncommonly exciting performances as well. “Lauryn Hill and Nas are these super iconic artists. They’ll do their own sets, but they’ll be crossing over as well, which is not something you see every day,” Carrick explains. “We have a completely new lineup this year, and we worked hard to find key bands in every genre so there’s something for any type of music fan.” This year’s hip hop lineup boasts stalwart acts like Method Man, Redman and Waka Flocka Flame as well as newcomers like Kaiydo. Electronic music fans will flock to see ODESZA, Jai Wolf and The Knocks. The indie rock crowd won’t be left out either, with acts like Nick Murphy (FKA Chet Faker) and Mute Math taking the stage.

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PARKCITYLIFE // A&E

PHOTO FDM MEDIA

Single day passes are available starting at $65 per day, two-day passes are $120 and the full three-day general admission pass is $150. Three-day VIP tickets, which include expedited gate entry and private restrooms, are available starting at $225 for those who want to get all bourgeois with it, and everyone bringing a car needs to pick up a parking pass for $10-$20. We recommend camping at the venue—it’s called the Bonanza Campout for a reason—to get the full experience of indulging a little or a lot too much while at the festival. Tent sites are available starting at $100 for the whole festival. All your festival-related purchasing can be done on the Bonanza Campout’s website. “It’s great how close everyone is,” Carrick says.

“It’s like a mini family up there.”

Bonanzacampout.com

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FOR EVERY SEASON, FOREVER MEMORIES. At Victory Ranch, year-round recreation and amenities await those seeking a Park City mountain home to call their own. It is a place for your family to escape the everyday, and where great moments in the great outdoors become memories to treasure for a lifetime.

Come summertime, our Rees Jones Golf Course challenges your game while a 4,000acre backcountry offers miles of mountain biking trails, yurt camping and 5-stand shooting. Hit the legendary slopes of Park City and Deer Valley in the winter or fly fish along the Upper Provo year-round.

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

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

104

The People's Health Clinic started in 1999 providing low-cost and free medical services from a van to Summit County's uninsured. The clinic, now partnered with Summit County Health Department and Intermountain Health Care, makes its home in the Health Department building at Quinn's Junction.

82%

of the clinic’s patients are Hispanic.

8,500

patients visit the clinic annually.

500

new patients get treatment each year.

1,850

women get prenatal treatment annually.

1,000

are referred annually to medical specialists.

PARKCITYLIFE M A Y / J U N E 2 0 1 7

PARKCITYLIFE // PC BUZZ

People Are Talking About…

Immigration Reform Park City STANDS with its immigrant community.

BY VA N ESSA CON A BEE

President Trump’s promise to crack down on immigration fueled fear in Park City, where Hispanic and Latino residents make up nearly 12 percent of Summit County— a number that has grown steadily since immigrants arrived to provide labor for the resort and construction boom of the 1990s. After executive orders increased the power of federal agents in January, the advocacy group Park City Unidos convened a town hall meeting. Max Ventura, Latino outreach coordinator for The Christian Center, helped create Park City Unidos a year ago to connect area Latino and Hispanic outreach organizers.

“I’m pretty frustrated,”

Ventura said. “We can hold events and share information, but there’s nothing we can do against executive orders.

That’s all. Hopefully, something will change.”

A second forum was held in late February after four people were apprehended on felony charges as part of an Immigration and Customs Enforcement operation earlier that week. The ICE arrest spread panic; some Latino parents feared sending their children to school. Although local authorities have little control over what is being done nationally, school board President Phil Kaplan told the Park Record, “Schools should be a safe place for all children.” The operation came on the heels of an ex-

ecutive order signed February 21, essentially targeting undocumented immigrants for deportation, without emphasizing criminal status.

A crowd of nearly 350 gathered at St. Luke’s Episcopal Church to hear from panelists including Summit County Sheriff Justin Martinez, Park City Police Chief Wade Carpenter, an official from the Mexican Consulate in Salt Lake City and a representative from the American Civil Liberties Union.

“We are here tonight to try to learn more about what happened and what may happen in the future—to increase certainty and to decrease fear,” explained Beth Armstrong, executive director of the People’s Health Clinic.

TALKING // PARKCITYLIFE

105

PHOTO COURTESY HOLY CROSS MINISTRIES

The nuns of Holy Cross provide essential services to immigrants and their children.

“We want to know how we, as a community, can best help and support those who live among us—our friends and neighbors who work extremely hard to ensure that we have better living, entertainment and recreational experiences in Park City—if there are broader immigration enforcement actions.”

Chief Carpenter and Sheriff Martinez used the meeting to dispel fears that local agencies would form partnerships with ICE, explaining that local law enforcement will continue its focus on violent or serious crimes, including domestic violence and drug trafficking, or people who are convicted felons. Sheriff Martinez said the Sheriff’s of-

fice will not deputize officers to carry out immigration enforcement as allowed in the Immigration and Nationality Act, nor investigate immigration status as part of day-today law enforcement. Mayor Jack Thomas reiterated that Park City is “welcoming and compassionate” to the Latino community, and will not make an extra effort to seek out those who are undocumented, citing that the city doesn’t have the time or resources for such checks.

While the outpouring of community support and statements from law enforcement officials provided some relief, the issue of immigration remains a divisive issue, with harsh federal policies

still on the horizon. With income and wealth disparity at an all-time high, the gap between luxury and poverty is magnified in Park City, where most undocumented workers earn low wages working multiple jobs in a county where the price of housing is more than double that of the rest of the state. The success of world-class resorts and the Sundance Film Festival has made Park City a playground for the mega-rich, as much as a draw for those seeking economic opportunity. While the climate of immigration reform affects the hard-working families of Park City today, its long-term effects on the community and local economy could be devastating.

Holy Cross Ministries has been helping Utah immigrants on their path to citizenship since two of the order’s nuns arrived in Salt Lake 140 years ago.

M A Y / J U N E 2 0 1 7 PARKCITYLIFE

ON THE STREET // PARKCITYLIFE

106

Mountain Town Melting Pot Offering SANCTUARY to immigrants

BY TONY GILL

WE ASKED PEOPLE ON THE STREET:

Do you support Park City being a “sanctuary city” to protect immigrant workers and families in the community?

Todd Hageman I do agree. I own a lodging company in town, and this town is dependent on them, from people

Virginia Smith

who have moved here

I support having Park City

from Mexico and Central

as a sanctuary city. We’ve

America or the HB-1 vi-

had immigrants here who

sas. The lifts wouldn’t be

work at the ski resorts

running without people

and work all over the town for probably 20, 25 years.

PHOTO ADAM FINKLE

A lot of great families—

Immigration has been a hotbutton issue since last year’s explosive presidential campaign. The controversy hits home in Park City, where immigrants have long been a disproportionate part of the workforce and community. Summit County Sheriff Justin Martinez and Park City Police Chief Wade Carpenter were met with cheers when they vowed not to deputize officers to assist in federal deportation operations.

they have a big presence in our schools and the kids are doing really well, so it’s a good thing.

with HB-1 visas. It’s an

Alexandra Folmer Our immigrant popula-

important part and a big cog in this economy and this community.

tion has driven this country for centuries. I, myself, came here as an immigrant—I was born in Bogota, Colombia—and I feel like we all, as immigrants, have something to contribute. So if there’s a place where we can create a safe haven for law-abiding people who happen to be born in a different country, then we

Shane Curran I’m completely okay with

should come together as a community to do that.

Brittany Schuhmache Yes, I absolutely do. The country is made up of immigrants and Park

it—letting things rest and

City is the same way. Our

be as they are, and being

town thrives on the hard

a sanctuary city. We don’t

work of the people who

need to go and do anything

live here and come here,

that’s extreme and would

so we should support

be ripping families apart.

them as they support us.

M A Y / J U N E 2 0 1 7 PARKCITYLIFE

Direct Importers of the World’s Finest Rugs The hand-made rug is not simply a work of art, but a journey in time and space to an ancient realm of beauty and mystical charm. Talented artisans from countries around the globe create these exquisite one of a kind pieces of art.

From the process of shearing, carding, dying and drying the wool, each step is considered an art in itself. The designs are inspired by the artisans surroundings as well as other influences of famous design periods.

The weavers then begin a tedious process that often will take months, if not years to complete. The weavers build from thousands, sometimes millions of individually tied knots made with the help of the loom.

Visit the Gallery to learn more about this amazing process and to see thousands of these magnificent art pieces for your floor!

We are a full service rug company, featuring the world’s finest rugs. We specialize in new, antique, and semi-antique hand-woven masterpieces from all over the world with one of the largest selections nationally.

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108

PARKCITYLIFE // HIGH BIZ

TRUE GRIT: the wild side of

Bill White A RESTAURATEUR returns to his roots.

CAT’S MEOW Bill White and his friends found their own fun outdoors in rural Michigan, where they engaged in self-styled survival camps that included foraging for wild leeks, mushrooms, watercress and cattail. The tender center of the cattail stalk, which acts as a filter for White’s ponds, provides a delicate flavor Cattail “Hearts of Palm” salad.

For more information or to make a reservation for a unique dining experience at the Hixson House at Bill White Farms, visit billwhitefarms.com/events

PARKCITYLIFE M A Y / J U N E 2 0 1 7

A whole lot of goodness is growing behind the fence at the corner of Hwy 224 and Bear Hollow Drive—150 chickens, 20 turkeys, three greenhouses, several outdoor gardens, apple and cherry orchards, beehives, a fish pond and hydroponic gardens, where heirloom tomatoes and other hothouse vegetables thrive at 8,000 feet year-round.

Legendary restaurateur Bill White has gone back to his roots with Bill White Farms—his parents were farmers in Michigan. White’s own farm is more about sustainability and education than raising food for his restaurants.

Actually, it’s the restaurants that fuel the farm— several times a week huge loads of compostable scraps arrive to nourish the farm’s chickens and augment its compost trays, where worms create nutritious soil to fertilize the crops which provide fodder for the fish. It’s a near utopia for friends and visitors, including groups of preschoolers who enjoy digging for worms and local gardening clubs that attend demonstrations on canning and preserving.

In addition to building greenhouses, gardens and cargo-container trout farms, White has renovated the existing farmhouse and outbuildings—a hodge-podge of former shacks from the infamous Mother Urban’s brothels—into an elegant setting for private dinners and events featuring the latest in innovative fresh farm-to-table dining.

The entire operation is supported by the success (and compostable refuse) of White’s six Park City restaurants and bakery—Grappa, Chimayo, Wahso, Windy Ridge Café, Sushi Blue, Ghidotti’s, Billy Blanco’s and Windy Ridge Bakery. Private dinners beneath the shade of an ancient cottonwood allow for more experimentation featuring sustainable foods.

And a seasonal cocktail followed by a dinner sourced from the farm might just inspire diners to embark on their own gardens.

PHOTO ADAM FINKLE

BY VA N ESSA CON A BEE

BACK IN THE DAY // PARKCITYLIFE

109

Park City Baseball Club Celebrates Record Sweep.

Civic pride at the ballpark

PHOTO PARK CITY MUSEUM

BY VA N ESSA CON A BEE

Baseball games have always added spirit to any town, but back in the days when the mines were booming, Park City’s baseball teams were a source of pride for miners and helped create a community for the mining camps. A baseball team built camaraderie among a diverse group of men, and the games allowed everyone to blow off a little steam. In 1897, Park City’s Baseball Club won the Utah State Champion and Pioneer Jubilee Games in a series

played for over a week in Salt Lake City.

The Park City Baseball Club defeated the Jubilee 9-5, the Douglas Browns 14-9 and Ogden 7-3. The team played 12 games that season and only lost one to the Browns at Fort Douglas in May. According to newspaper articles from the time, the Park City Baseball Club and independent performing bands of Park City got up “a little jubilee of their own” following the Salt Lake Jubilee victories. The band turned

out and escorted the team from one end of town to the other “serenading the various business houses and engaging in a general jollification to their infinite amusement and the pleasure of the town people.” By all accounts, the impromptu parade was greeted with approving shouts wherever they went, for each had won victory—the Park City band won first prize in the State competition and the baseball team outplayed their opponents.

M A Y / J U N E 2 0 1 7 PARKCITYLIFE

HARMON’S BEST DAM BIKE RIDE PR E S EN TE D L O C A LLY B Y

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THANKYOU YOUTO TOOUR OUR LOCAL SPONSORS THANK THANK YOU THANK YOU THANK TOTHANK YOU OUR TO YOU OUR THANK TO LOCAL YOU OUR TO LOCAL TO SPONSORS YOU OUR LOCAL OUR SPONSORS TO LOCAL LOCAL SPONSORS OURSPONSORS LOCAL SPONSORS THANK SPONSORS LOCAL SPONSORS THANK YOU TO OUR LOCAL SPONSORS

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Taste Utah’s innovative culinary landscape at Salt Lake City’s premier outdoor progressive food and wine tasting event—Tastemakers. The two-day Tastemakers pass brings you sample tastings from Utah’s best restaurants in Salt Lake magazine’s exclusive dining pavilion at The Gateway. Then take a culinary stroll for a taste of downtown Salt Lake’s destination restaurants. Plus, enjoy dining specials throughout the summer.

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The Gateway’s fully focused on revitalizing downtown Salt Lake City by bringing art, culture and entertainment to the district. With a multitude of lively events and festivals, public art projects, adult urban playground areas, a one-of-a-kind state-of-the-art digital clock tower and new to Utah tenants.

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385.528.3675 • theeklektik.com

801.359.8447 • evaslc.com

801.487.0699 • fincaslc.com

About

About

About

Food created with love and a passion for art, music and environmental sustainability converge at The Eklektik.

Our unique menu, house Sangrias and Micheledas, and Utah Craft beers served in Utah’s most artistic restaurant are ideal for a romantic dinner, casual dining with friends, or your next event. .

lusi E x cO f f e r v e COMPLIMENTARY

HOUSE DESSERT with purchase of an entrée*

We are a small restaurant with big flavors, open late on both weekends and weekdays. Our tapas-style dining promotes a communal sense of enjoyment, with the sharing of dishes highly encouraged. We have an extensive and varied menu full of small dishes, not-so-small dishes, craft cocktails, a hand-picked wine list, and desserts that are made at Eva’s Bakery, our French-style boulangerie just down the street.

FINCA is a Spanish tapas restaurant, serving a from-scratch, locally-sourced menu plus craft cocktails, beer and Spanish wines.

With seating for up to 200, and two private dining rooms, FINCA is an elegant backdrop for parties, weddings and large groups.

lusi E x cO f f e r v e

lusi E x cO f f e r v e

COMPLIMENTARY BRUSSELS SPROUTS APPETIZER

COMPLIMENTARY ORDER OF CHURROS

with purchase of an entrée*

with purchase of an entrée, limit one per table*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

Frida Bistro

Frida Bistro

801.983.6692 • fridabistro.com

801.328.2077 • himalayankitchen.com

435.655.5015 • hugo.coffee

About

About

About

Fresh, flavorful, festive, and sexy.

Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District.

At Frida, each dish is a memorable experience to be savored.

Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

A casual dining restaurant in the heart of downtown, Himalayan Kitchen transports customers into the heart of Nepal, incorporating Nepalese, Indian and Tibetan cuisines.

Everyone at Himalayan Kitchen believes the keys to winning a customer’s heart are excellent food and a warm, friendly environment.

lusi E x cO f f e r v e

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COMPLIMENTARY APPETIZER

10% OFF

20% OFF

with purchase of an entrée*

12 oz bag of Bonafide, New Trick, Howler or Downward Dog

with purchase of an 2 entrée’s*

Option for large group reservations private parties and events. Look for us in South Jordan and our newly open Chakra Lounge.

Hugo Coffee Roasters is a friendly, small-batch roastery located in the high altitudes of Park City, Utah, inspired to elevate the coffee experience through highest-quality beans, meticulous roasting and hands-on customer care. We are passionate about the craftsmanship and creativity of the roasting process because you will be drinking it.

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

801.441.1228 • lazizkitchen.com

801.322.4668 • marketstreetgrill.com

801.466.0961 • michelangeloristorante.com

About

About

About

Locally made Lebanese food featuring fresh in house baked pita, Manou’she flat breads, and daily specialities. Serving breakfast, lunch, and dinner, alongside fresh pastries and a mini gourmet market. Visit us at 921 South Jefferson Street, and call in to inquire about catering and private parties.

Market Street Grill has been rated as Utah’s most popular seafood concept serving an expansive variety of contemporary dishes, along with Angus Beef steaks and a delicious array of non-seafood choices. Open daily, for breakfast, lunch, dinner and Sunday brunch.

Michelangelo Ristorante has been open sine 1994 in the Salt Lake Valley serving traditional Italian cuisine.We carry on a time honored tradition of having the freshest hand crafted and locally sourced products available.

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lusi E x cO f f e r v e

lusi E x cO f f e r v e

COMPLIMENTARY

BAKLAVA with purchase of an entrée*

COMPLIMENTARY

BAY SHRIMP COCKTAIL with purchase of an entrée*

COMPLIMENTARY

DESSERT with purchase of 2 entrées*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

801.363.0166 • newyorkerslc.com

435.659.5075 • pcculinary.com

385.237.1300 • redstoneoliveoil.com

About

About

About

The BEST CHEFS in the West collaborated to build a culinary school in downtown Salt Lake City.

Entrepreneurs, career changers, industry, and home cooks get hands-on experience on our brand-new stainless commercial equipment. The program is just 2 months long, and leads to a Certificate in the Culinary Arts. The institute also hosts team-building events and private parties in their beautiful new facility.

Redstone features award winning Extra Virgin Olive Oils and Balsamics. Visit our Draper and ST. George stores to experience great tastes like Cranberry Pear, Blood Orange, Chocolate and Chipotle and more!

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COMPLIMENTARY

BRING A FRIEND ON US

15% OFF IN-STORE PURCHASE

The New Yorker is “the place to dine” in Salt Lake City. The New Yorker has consistently been rated as Utah’s dining establishment of choice. The delectable menus that change with the seasons and the exceptionally gracious service contribute to their many awards.

CRÈME BRULE with purchase of an entrée*

When You Sign Up For a Cooking Class.

Professional program excluded.*

After first purchase 10% discount will apply through the end of August.*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

801.220.0500 • Rodizio.com

801.363.2000 • ruthschris.com

801.238.4748 • spencersforsteaksandchops.com

About

About

About

Rodizio Grill is a traditional “churrasco” (barbeque) style of dining derived from southern Brazil. A parade of gauchos holding three-foot skewers of meat grilled over an open fire are carved tableside and accompanied with a delicious salad bar featuring an abundance of authentic Brazilian salads and side dishes.

Located inside Trolley Square.

Ruth’s Chris Steak House serves only the finest USDA Prime beef available.

The steaks are hand-selected from the top 2% of the country’s beef and served the Ruth’s Chris signature way: “sizzling” on a 500 degree plate so that every last bite stays hot and delicious. While Ruth’s Chris is the largest fine dining steak house in the world, our Salt Lake location is locally owned and operated – you know us!

Spencer’s for Steaks and Chops is the original USDA Prime steakhouse in Salt Lake City. Our Certified Executive Chef continues to deliver contemporary and seasonal dishes that keep our guests coming back for more. Whether it’s to unwind after a long day in the lounge over locallycrafted beers, or to enjoy an evening dinner with friends and family guests will enjoy hand cut steaks and fresh seafood, classically inspired cocktails and an award winning wine list with over 450 selections.

lusi E x cO f f e r v e

lusi E x cO f f e r v e

lusi E x cO f f e r v e

COMPLIMENTARY NON-ALCOHOLIC BEVERAGE AND DESSERT with purchase of a dinner Full Rodizio*

COMPLIMENTARY

APPETIZER OR DESSERT with purchase of an entrée* Expires July 31, 2017

COMPLIMENTARY

DESSERT with purchase of an entrée*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

801.363.2739 • squatters.com

801.364.1368 • stonegroundslc.com

801.232.8070 • texasdebrazil.com

About

About

About

Our Philosophy has always been to take the finest ingredients and do as little to them as possible.

Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

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

lusi E x cO f f e r v e

lusi E x cO f f e r v e

COMPLIMENTARY

15% OFF FOOD

Salt Lake’s original brewpub since 1989 features award winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and spectacular city views, Squatters is a casual, fun option for large group reservations and private parties and events. Look for us in Park City and at the airport too!

lusi E x cO f f e r v e 10% OFF FOOD AND NON-ALCOHOLIC DRINKS with purchase of an entrée*

APPETIZER with purchase of a regular priced entrée*

with purchase of a regular priced entrée* valid up to 8 guests per table/reservation.

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; gratuity not included; expires 8/31/2017.

COMPLIMENTARY

COMPLIMENTARY

with purchase of an entrée*

with purchase of an entrée*

CURRENT FISH & OYSTER Enjoy the best fish dishes from regional America, choice east and west coast oysters, vibrant beverage offerings and some tastes new to Utah for a memorable and contemporary dining experience in an historic atmosphere. (Pictured: Seafood Cobb Salad).

279 E 300 S Salt Lake City, UT 84111 801.326.3474 currentfishandoyster.com

PLANT SALE SATURDAY,MAY 13 SATURDAY,MAY 13 PLANT SALE Thebest bestlittle littleplant plantsale saleininUtah Utah The

SATURDAY,MAY 13 The best little plant sale in Utah

8:00 AM 1:00PM PM 8:00 PM 8:00AM AM ---1:00 1:00

ROWLAND HALL (720 GUARDSMAN WAY) ROWLAND HALL WAY) ROWLAND HALL(720 (720 GUARDSMAN GUARDSMAN WAY) fundraiser for Wasatch Community Gardens AAfundraiser for Wasatch Gardens A fundraiser for Wasatch Community Community Gardens

www.wasatchgardens.org www.wasatchgardens.org www.wasatchgardens.org

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PHOTO ADAM FINKLE

Black Sheep . . . . . . . 127 Fireside . . . . . . . . . . 130 Cucina . . . . . . . . . . . 132 Eklektik . . . . . . . . . . 134 Lespri . . . . . . . . . . . . 136

Black Sheep

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Seeds of the New Native American Cuisine BLACK SHEEP embraces its heritage in contemporary cuisine.

Mark Daniel Mason Chef Mark Daniel Mason grew up passionate about cooking. At Black Sheep, he and his sister Bleu Adams work to highlight their take on Native American cuisine.

Mason recently did a stage at Alinea in Chicago—clearly, he’s interested in fusing the cuisine of his heritage with the spirit of the future.

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Culture is kept alive through food, customs and ritual. The famous “melting pot” of the United States’ blended cultures is an unusually apt metaphor, because as English, Spanish, Italian, Greek, Chinese and other people from around the globe came to this country, they held onto and passed down their foodways to preserve a connection to their origins and to each other.

In light of that metaphor, that we know so little about the

culinary culture that was here before colonialism seems, to use the parlance of our time, sad.

But face it: Much of the early history of this country is about the government’s attempt to obliterate Native American culture—ritual, religion, family and food. So even though we have chefs who are experts in Korean, Russian, Lebanese and Polynesian cuisines, very few even think about Native American cuisine, or even know if there was one. Which is

odd, because products native to America like corn, tomatoes, potatoes, sweet potatoes and chocolate have been interwoven into global cuisines for centuries.

Whites uprooted Native Americans from their ancestral lands, forced them to forget their language and replaced harvested foodstuffs with U.S. military rations—all destructive to traditional foodways. Plus, of course, there was never a single Native

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

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

2015 2005

7X

WINNER

DINING AWARDS

2007

2008 2009

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

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The Salt Lake Dining Guide is edited by

Mary Brown Malouf All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience.

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

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

GUIDE LEGEND

E

State Liquor License

G

Handicap Accessible

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Inexpensive, under $10

M

Moderate, $10–25

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Expensive, $26–50

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American cuisine anymore than there’s a single Italian cuisine.

All this to welcome the chefs, cooks and historians who are now recovering indigenous cuisine. Chef Walter Whitewater (Diné, born in Arizona) and food scholar Lois Frank founded Red Mesa in Santa Fe to showcase Native American foods.

Here in Utah, Black Sheep owner Bleu Adams and her brother, Chef Mark Daniel Mason, have started easing more Native American dishes onto their Provo restaurant’s menu and the menu at Black Sheep at Epic Brewing in Sugarhouse. “We have to move slowly,” says Adams, whose mother is an artist and Native

throughout the menu; burgers are made with bison and nanniskadii, aka Navajo flatbread, is a side option. The hog-jowl tacos in blue corn tortillas are a favorite and, of course, everyone loves Navajo tacos, braised green chile pork or red chile beef on Navajo fry bread—a food that is controversial among Native American chefs. Theirs is a culinary history that includes a lot of dire hunger. “When you have enough to eat, then you can worry about how it tastes,” says Adams. Fry bread was invented by Navajo mothers desperate to feed their families on the Long Walk in the 19th century, when the government forced Native Americans to leave their home in Arizona and relocate to New Mexico. Consequently, fry bread is seen by many Native American American activist. (A team from chefs as a symbol of oppression. It’s Black Sheep travelled to North made of white flour, sugar and Dakota to support the Standing Rock lard—white man’s food. protest.) “This is a conservative town Bleu Adams and we need to teach as disagrees. She sees fry we go.”

WHEN YOU HAVE bread as an example of Black Sheep serves a contemporary mix of ENOUGH TO EAT, Native American adaptability. “We’re cuisines with THEN YOU CAN still adapting,” she Southwestern and Native American touches— WORRY ABOUT says, citing her work on IndigeHub, a business posole in the ramen, HOW IT TASTES incubator in Window smoked salt on the Rock that will supply caprese salad, blue-corn –BLEU ADAMS computers, printers, grits and cotija with the workspaces and seminars to foster shrimp. One or all of the New entrepreneurs on the reservation. 19 N. World’s “three sisters,” corn, beans University Ave, Provo, 801-607-2485 and squash, are prevalent

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

2A 017D WAR

2016 Salt Lake magazine Dining Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

Quintessential Utah

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

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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

HSL The initials stand for

2A 017D “Handle Salt Lake”—Chef Briar

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

ININ

Pallet As Portlandia as SLC

2A 017D gets, this warehouse-chic bistro

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

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La Caille Utah’s original glamor girl

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 G

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 fine but the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999.

EGLLL – MLL

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go.

His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO

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

Provisions With a bright,

2A 017D fresh approach to American

WAR craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

3364 S. 2300 East, SLC, 801-410-4046. EGM – N

Shallow Shaft A genuine taste of

Utah’s old-school ski culture—rustic and

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taurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

Listings

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refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN ININ

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AMERICAN FINE DINING

Bambara Nathan Powers makes deci-

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

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SALT LAKE CITY & THE WASATCH FRONT

MAY/ JUNE

Table X A trio of chefs col-

2A 017D laborate on a forward-thinking

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

AMERICAN CASUAL

Avenues Bistro on Third This tiny

antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner.

Don’t skip a visit to the stellar bakery in the back and take home a treat for later.

564 E. Third Ave., SLC, 801-831-5409. EGL

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

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

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

BAKERY IN BACK The bakery at the back of the Bistro is one of its secret weapons, whether you’re ordering dessert, monkey bread or a warm chocolate croissant.

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NEWCOMER

Immediate amore Fireside on Regent is easy to love

Mike’s Pies Fireside is small—just a long marble counter, some tables and a gorgeous tile-covered Valoriani pizza oven. The wood-fired Valoriani Vesuvio is one of the most popular pizza ovens in Italy—the crust bubbles to an authentic bare char that joyfully marries the toppings and convinces you that this is what pizza really means. And if you think I’m exaggerating, go have some.

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Chef Mike Richey opened FIRESIDE on Regent, and, now, there’s pizza. Perhaps the best pizza in town.

The tiny restaurant is the first to open on Regent Street, which we’re hoping will grow into a new SLC restaurant row, feeding the patrons of the Eccles Theater which opened late last year.

So far, I’ve been to Fireside four times and have yet to attend an event at the Eccles. Just sayin’.

Richey’s been cooking around Utah for quite awhile—he was one of the opening chefs at Pago, where he set the standard for that groundbreaking restaurant and, by the way, made his caviar pillows famous. The same pillows are on the menu at Fireside—little golden potato puffs topped with scoops of caviar, like some kind of fantasy tater tot, served as unpretentiously

as pickled eggs from a jar. Once again, the gorgeous mouthfuls sum up Richey’s food attitude: This is fine dining that feels like a neighborhood bar.

One section of the menu is called “Urban Picnic” and lists smallish sharing plates of dishes—squash blossoms filled with house-made ricotta and fried, with pepper and Meyer lemon; moules frites; avocado bruschetta and lamb pops. The artful Caesar comes with anchovy filets on top; the Sicilian salad was a bright fusion of shaved fennel, orange segments, sea salt and lemon juice. The kitchen’s forte is intense, memorable flavors that shout wow in the mouth. Pastas are made in-house, and range from the robust bucatini sauced with a rabbit-white wine braise to the delicate ravioli with roasted chicken and ricotta in a broth.

And the pizzas? We especially love the chip-topped “Evergreen” pie which a well-known local chef described enthusiastically as a “stoner’s dream.” I guess I could have misunderstood him.

Fireside, you’ll be happy to hear, is on the west side of Regent Street—that’s the side that can get liquor licenses. (The other side is owned by The Church.)

That means there’s a nicely selected and reasonably priced wine list as well as cocktails and beer. Stop in before the show for a snack and a cocktail. Stop in after the show for late-night dinner and a glass of wine. Drop in with the kids for pizza and beer. Like more and more American restaurants, Fireside is an anytime place with a malleable menu and setting that is determined only by your mood. 126 S. Regent St., SLC, 801-359-4011

131 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

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

Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Copper Kitchen A welcome addition

Em’s Restaurant Housed in an old

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

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to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385237-3159. EGL – N

Copper Onion An instant hit

2A 017D when it opened, constant

crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N WAR

Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm.

For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain.

271 N. Center St., SLC, 801-596-0566. EGM

Epic American food here borrows from

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

Hub & Spoke Scott Evans’ (Pago, Finca)

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

Left Fork Grill Every booth comes

Little America Coffee Shop Little

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

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

Lucky H Bar & Grille The classic hotel

restaurant is aimed at the same clientele— generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offer-

a new Riverhorse experience

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

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

Let your senses go wild.

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

Meet, eat, and treat yourself to a high-quality selection of gourmet food, espresso, and more.

221 Main Street Park City, UT 84060 435-649-0799 Open daily 7:30 am to 7:00 pm RiverhorseProvisions.com

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

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UPDATE

Ready for its closeup

Dean Pierose Under Pierose’s ownership, Cucina has grown from a gourmet deli to a casual dining haven with an emphasis on its wine cellar.

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

One of the things I love about this Avenues restaurant is how it has changed and stayed the same, both at once. Without losing its spirit, personality or charm, CUCINA DELI has expanded its identity from the New Yorkstyle breakfast-lunch gourmet cafeteria/shop (a little like Silver Palate, a little like EAT) started by Marguerite Henderson years ago and continued by present owner Dean Pierose, to include dinner with table service and wine. Now it’s called Cucina. I would call it casual dining—like Copper Onion, like Epic, like Pago, like many of

Salt Lake City’s independent restaurant success stories.

The food press is full of stories about the death of casual dining. Across the country, restaurants like Applebee’s, Chili’s and TGI Friday have seen declining sales for years. A desperate revolving door of CEO’s has tried to slow the slump, but so far, mostly unsuccessfully, according a recent Business Insider story. And how are these restaurants trying to freshen their image and appeal to younger customers?

They’re moving out of malls and focusing on urban locations (TGI Friday’s), installing woodfired grills (Applebee’s), adding craft beers (Chili’s) and increasing the quality of ingredients (Red Lobster.)

Hey, does this sound familiar?

Yes, national chain restaurants are trying to “differentiate” themselves by emulating independent restaurants. But it’s impossible.

Because the primary difference between successful independent casual dining restaurants and chain restaurants is that the former are fueled by the passion of the chef or owner.

That passion is why Pierose chooses to continue to adapt

to a small, slightly awkward but beguilingly quaint space and to allow for culinary creativity in the kitchen. Our plate of frenched tandoori lamb chops were red in the center, spice-crusted on the outside and complemented by a smoked harissa and mint chutney with raw cacao—all aromas and flavors that emphasize the meat’s sweetly mild gaminess.

The beautifully presented baby romaine salad was a take on a Caesar with green chilis spiking the dressing. The bouquet of lettuce was wreathed in a fried onion ring and sided with black beans and corn. A gorgeous butternut squash risotto was flecked with pistachios and rested in a pool of beurre rouge—topping the dish was a glorious whole maitake mushroom, looking like a butterfly had just landed on the rice. Crispy-skinned game hen was swimming in a vivid lemon-thyme jus with einkornwheat gnocchi. Wines from the reasonably priced list are suggested to go with each entree and there are plenty of by-theglass options. Service was a little eccentric, at least until the owner himself sat down for dinner. But altogether, this was a stellar meal in a charming setting—at least in this pocket of the Avenues, casual dining is thriving. 1026 2nd Avenue, SLC, 801-322-3055

PHOTO ADAM FINKLE

The evolution of Cucina

133 ing new items like housemade gravlax and escargots, the men includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N

Martine One of downtown’s most

charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its

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

Moochie’s This itty-bitty eatery/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

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

Pig and a Jelly Jar Terrific break-

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

Porch A chef-owned restaurant in the

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

Porcupine Pub and Grille With 24

beers on tap available for only $2 every Tuesday, Porcupine has practically cre-

ated its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801582-5555. EGM

Red Butte Café This neighborhood

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

Restaurants at Temple Square There are four 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

PRIX FIXE The one-price dinner—soup or salad, entree and choice of dessert—for $35 is one of the best deals in town.

Mary’s chicken with asiago savory bread pudding?

Yes.

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NEWCOMER

The Eklektik

Eccentric Eklektik Eklektik’s whimsically painted walls recall PeeWee’s Playhouse. One is plastered—decoupaged?—with restaurant menus. The front of the space is given over to a shop filled with handmade jewelry, shawls and objets, many adorned with portraits of Frida Kahlo.

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There is nothing like THE EKLEKTIK in Salt Lake City.

Part restaurant, part art space, part store and—the owners hope—part event venue, this little restaurant on 800 South is manifestly a labor of love. Decor is eccentric: The fire extinguisher serves as a 3-D accessory to a painted scuba diver. A bouquet of mannequin legs sprouts from a wall. Chairs are brightly painted and mismatched and It’s hard to know what to expect. In this setting, why would we be surprised by a menu that groups French onion soup (untried), black bean soup (great flavor, needed more cheese), caprese salad (with goat cheese and sadly unripe tomatoes) and patatas bravas`?

The Eklektik labels itself a Latin American restaurant with the tagline “soul kitchen, brews and store” and describes its concept

as “based on our own dreams, abilities and expertise.” On our visits, the owner, Sion Croudo, was the server while his wife, Aliza Levy, did the cooking. Most of the dishes are Latin Americanbased and fairly simple—gaoneras was several thin triangles of seared beef, each on a plain tortilla and garnished with grilled scallions. Add your choice of salsas and roll your own. A dinner entree of shrimp en cazuela, a Spanish-influenced dish of garlicsauced shrimp and grilled bread was delicious, but the shrimp were too small. There was a low-budget feel to most of the proteins, but there were flashes of real flavor brilliance: The hibiscus tea is terrific, with a flowery aroma but plenty of tannin on the tongue. A special salsa made of dried chiles was mind- and mouth-blowing—you wouldn’t

be surprised to taste this on one of Briar Handly’s menus. And the cumin-scented pickled red onions that came with a pounded chicken breast marinated in orange juice and achiote (another roll your own dish) were addictive.

According to Eklektik’s Facebook page, “the tables, chairs, dishes, silverware and glassware are all made from recycled materials” and The Eklektik has big dreams: “In the near future, energy will be produced by solar panels, solar water heaters and a biodigestor for recycling our own sewer water and kitchen waste.

We are taking personal responsibility for our health and environment by sharing a message with our community that we care.”

The caring shows. 60 E. 800 South, SLC, 801-528-3675

PHOTO ADAM FINKLE

It certainly is.

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

dough 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

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

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

Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sour-

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sion of a diner connected to Urban Lounge.

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

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 D

Rye The food rocks at this hip new ver-

Tiburon Servings at Tiburon are large

Tin Angel From boho bistro,

2A 017D Tin Angel has grown into one

WAR of Salt Lake’s premier dining destinations, still with a boho touch.

Chef J ­ erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801328-4155. EGLL

Zest Kitchen & Bar How 21st century

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

BAKERIES, COFFEE HOUSES & CAFÉS

Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Swedish

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

RUTH’S BACK YARD It’s patio season again and there is still no better al fresco option than Ruth’s in Emigration Canyon. It’s been expanded multiple times and still it’s one of the best (and most crowded) places to while away an afternoon and a beer.

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dining guide Bagel Project “Real” bagels are the

PHOTO ADAM FINKLE

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

PARK CITY

Turf ’n’ Surf

Lespri Prime Steak and Sushi Bar

The Meat Half sushi bar, half steakhouse, Lespri’s menu features USDA Prime beef—a steakhouse

is by definition a conservative place, more about execution and quality ingredients than invention. But why not step outside the beef box? Besides the beef filet, the strip, the ribeye and the wagyu bavette, an elk loin is on Lespri’s menu—not gamy but hefty, with a berry and orange gastrique.

Understatement is not Park City’s strong suit. A deep-pocketed tourist market calls for big decor, lots of hype and high prices. LESPRI has none of these. It’s one of Park City’s few quiet treasures.

The foyer separates the sushi bar from the dining room, which is lined with high-backed black banquettes surrounding a glass wine-cellar tower. When I sat down on the banquette, my chin was about six inches above the table.

Uncomfortable seating is nothing new in restaurants—a restaurateur friend in Dallas told me once he was always looking for the perfect 45-minute chair, one in which you were perfectly comfortable for 45 minutes and then couldn’t wait to get out of. What was unusual at Lespri is the server took one look at me and asked if I’d like a cushion to sit on. Evidently I wasn’t the first short person to eat at Lespri and being aware of the problem and fully prepared to fix it was an impressive customer-service moment.

The menu, like the place, is divided into a sushi section and a grill section. Appetizers are pretty standard-steakhouse sounding— crab cakes, shellfish-stuffed mushrooms, carpaccio. Or, you

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can split an order of sushi instead.

We ordered the Emperor roll on the server’s recommendation—purists beware. Lump crab, avocado and sprouts with spicy tuna came with a jalapeño reduction so mild we added wasabi. This is fusion sushi—one of the menu’s “classic” rolls is a Philly roll with smoked salmon and the list of specialty rolls includes one made with beef tartare and one based on a baked avocado. Potato chips drizzled with champagne vinaigrette came with our pre-dinner drinks—Roederer Estate, which elided well into the sushi roll course. Then we split a New York strip, ordered rare and, surprisingly, cooked to that order.

So often “rare” in Utah means pink in the middle. Lespri serves its steaks on hot plates with sizzling parsley-butter. Side salads (arugula and pine nuts and a wimpy Caesar) were both doused with an overly acidic dressing—after tasting, we saved them to eat with the beef.

We left Park City with a rare sense of post-prandial ease—we didn’t feel over-charged or exploited. In these days of razzle-dazzle and overhyped dining, that was a thrill.

1765 Sidewinder Drive, Park City, 435-649-5900.

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

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

Caffe d’Bolla John Piquet is a coffee

wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop.

For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles.

439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart Frenchstyle cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home.

250 S. 300 East, SLC, 801-328-3330. GL La Barba Owned by local coffee roaster La Barba coffee—a favorite with many local restaurants, this little cafe off of

137 Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand

America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouing aman still

reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery.

216 E. 500 South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies

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

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

Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S.

Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

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-than-fair-trade beans.

Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon.

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

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The Rose

is a place for conversation as much as coffee–especially on Sunday mornings.

Coffee is from Four Barrel Coffee Roasters.

235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiri-

tual about pastries this good on a Sunday morning, but at Tulie you can be just as

uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake City’s

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

R and R From a winning turn on the com-

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

Soco Downtown soul food—as soulful as

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

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

TWOLIE! GET IT? Welcome to the fresh location of Tulie Bakery: 1510 S. 1500 East. Same great pastries (almond croissants!), cakes, morning and midday meals.

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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 Black Sheep at Epic This is Epic Brew-

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

FLIP OUT OVER FLAPJACKS. All breakfast places serve pancakes. Very few serve edible pancakes. Fewer still serve excellent pancakes. Finn’s Cafe’s sourdough buttermilk pancakes are the best.

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL The Pub’s Desert Edge Brewery

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

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch.

Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

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

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

Wasatch Brew Pub Part of the same mega “boutique” group that produces

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

BREAKFAST/LUNCH ONLY

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

Finn’s The Scandinavian vibe comes

from the heritage of owner Finn Gurholt.

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

Millcreek Café & Egg Works This

spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance.

3084 E. 3300 South, SLC, 801-485-1134. GL

BURGERS, SANDWICHES, DELIS

Cucina Deli Cucina is a café, bakery

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

Feldman’s Deli Finally, SLC has a

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

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

CENTRAL & SOUTH AMERICAN

Braza Grill Meat, meat and more meat is

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

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

Rodizio Grill The salad bar offers plenty

to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more— plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE

Asian Star The menu is not frightening-

ly 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

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

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

RedHot Hot dogs so huge you have

CY Noodle House Another Chinatown

Proper Burger and Proper Brewing

to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801486-1327. GL

Siegfried’s The only German deli in

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

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

Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

565 W. 200 South, SLC, 801-531-7010. GM

139 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-

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).

The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801486-9999. GL

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

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 restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM–N

Copper Bowl An excellent Indian res-

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

Curry in a Hurry The Nisar family’s

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

on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Franck’s Founding chef Franck Peissel’s

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influence can still be tasted—personal interpretations of continental classics.

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

Paris Bistro Rejoice in true

2A 017D French cuisine via escargots,

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

Trestle Tavern Another concept from

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

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Finca The spirit of Spain is alive and well

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EGM

Himalayan Kitchen SLC’s

2A 017D premier Indian-Nepalese restau-

WAR rant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers.

All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

360 S. State St., SLC, 801-328-2077. EGM

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM Royal India Northern Indian tikka masa-

las and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL –M

Saffron Valley East India Cafe Lavan-

ya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned.

26 East St., SLC, 801-203-3325. EGM–N

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty

groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M

Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. EGL – M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful. Arella’s

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

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

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine.

55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe

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

LOOK TO THE SIDES. Trio’s kitchen’s side offerings are fantastic flavor bombs.Try the grilled sugar snap peas or the asparagus with prosciutto.

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

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dining guide

Cucina Toscana This longtime favor-

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

Este Pizza Try the “pink” pizza, topped

with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL

Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-4865643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940. GL

HERE’S THE BEEF.

Nuch’s Pizzeria A New York–sized

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

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

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College

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

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

Pizzeria Limone The signature pie at

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

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

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

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

Settebello Pizzeria Every Neapolitan-

style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven.

And they make great gelato right next door.

260 S. 200 West, SLC, 801-322-3556. GEL –M

Siragusa Another strip mall 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 Main Course Management,

the group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL ININ

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This is the wagyu for you. The portion looks small, but it’s richer than butter so this is an all-you-can-eat serving. Ikigai Chef David Hoppes gets his from Yarmony Ranch in Colorado.

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

Sea Salt The food ranges from ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best.

1700 E. 1300 South, 801-340-1480. EGN

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Stoneground Italian Kitchen

2A 017D The longtime pizza joint has

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

Tuscany This restaurant’s faux-Tuscan

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

Valter’s Osteria Valter Nassi’s res-

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

Veneto Ristorante This small place,

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

JAPANESE

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

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

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

and now Naked Fish is Ikigai, a whole new Japanese fusion cuisine from the head, hands and palate of Executive Chef David Hoppes, lately from Saison in San Francisco. Make no mistake—this is adventurous food, but it’s exquisite and thoughtfully served. Best just to trust your server and taste it all. 67 W. 100 South, SLC, 801-595-8888. GEM

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-youcan-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 earned his acclaim by buying FA M E 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

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

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

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City.

We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best Restaurant – 2017, Salt Lake magazine

4X

2017 WINNER

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

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

2016 Gold Medal Proper Beer

2015 Bronze Medal Stumblebee Lager

2014 Silver Medal RoggenSchwarz Rye Black Lager

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

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dining guide

Tsunami Besides sushi, the menu offers

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

MEDITERRANEAN

HAofLL Aristo’s

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

HALL

Mazza Excellent. With the

of FA M E bright flavor that is the hall-

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Few seafood restaurants dare to label their seafood selections as wild, but look at Harbor.

In the past few months, the menu has featured wild Norwegian halibut and wild Maine scallops. Choose your own sauce and sides.

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Manoli’s Manoli and Katrina

2A 017D Katsanevas have created a fresh

WAR 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,

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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

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

MEXICAN/CENTRAL AMERICAN ININ

Alamexo A fresh take on Mex-

2A 017D ican food from award-winning

WAR chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole.

The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM

Chile Tepin Instantly popular for its gen-

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

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

Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster 2A 017 House An all-star team drawn ININ

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

Harbor Seafood & Steak Co. A

much-needed breath of sea air refreshes this young restaurant, which updates their fish-oriented menu frequently. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

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

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

Lone Star Taqueria Lone Star serves a bur-

Market Street Grill SLC’s fave fish

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WILD LIFE

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

Spitz Doner Kebab This California

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Café Med Get the mezzes platter for

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

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The best of local Greek eateries is also one of FA M E 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

but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops.

The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL

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

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Tosh’s Ramen Chef Tosh Sekikawa,

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2A 017D the finest things to happen to

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

HAofLL Red Iguana

Both locations are a blessing in this City of Salt, which FA M E 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

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 conscien-

143 Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years.

Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region.

Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

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

From the dock to your table, we bring the harbor to you.

We wanted to create a neighborhood restaurant that gives our guests a sense of home.

We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Monday through Sunday.

Book us now for your next holiday party or cater.

Harbor Seafood & Steak Co. is now offering private catering for all functions!

From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off.

2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area.

LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits.

PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar!

Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2X

WINNER

2013

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

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dining guide

tiously 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

MATCH MAKING Few marriages are as happy as that of red wine with good beef. In SLC, Spencer’s is the place to find that perfect duo. Prime beef is matched by a great wine list, but the bonus is the series of wine dinners. Check the website.

My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do.

1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Curries

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

Pleiku This stylish downtown spot

serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

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

Sawadee Thai The menu goes far

outside the usual pad thai and curry.

Thai food’s appeal lies in the subtleties of difference achieved with a limited list

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

of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for

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

SOMI Vietnamese Bistro But there’s

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

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes

hit a precise procession on the palate— sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801328-4401. 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

Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful.

And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

STEAK

Christopher’s The menu is straightfor-

ward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

Fleming’s Prime Steakhouse This

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

Ruth’s Chris Steakhouse This Ugly

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

Spencer’s The quality of the meat and

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

VEGETARIAN

Omar’s Rawtopia Owner Omar Abou-

Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake.

Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry.

900 S. 234 West, SLC, 801-322-3790. EL –M Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the 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

145 Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting.

Full service bar with specialty cocktails.

Private dining & banquet room.

Take-out orders welcome/delivery available.

Free valet parking on Friday and Saturday nights.

Open Monday-Saturday for lunch; Monday -Sunday for dinner.

Patio Dining.

7X

WINNER

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

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts.

Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah.

Easy access via the St. Regis Funicular! Breakfast, lunch, dinner and private events.

2X

2017 WINNER

4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse.

We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

NOW featuring Saturday & Sunday Brunch!!

Après Work: Oyster Bar Lounge, Monday - Saturday 4 pm - 9 pm Dinner: Monday - Saturday 5 pm - 9 pm Brunch: Saturday & Sunday 10 am - 2 pm

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

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dining guide

350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN

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

Firewood Chef John Murcko’s new place

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

ININ

G

D

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

J&G Grill Jean-Georges Vong-

2A 017D erichten 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 WAR

TUNE TIME Besides the view and the great food

by Chef David, one of the best things about this little cafe is the music—rootsy acoustic every Thursday, Friday and Saturday night to go with your roots food.

Mariposa at Deer Valley (Open

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

Mustang A duck chile relleno arrives 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

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Snake Creek Grill The setting is

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

G

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

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

D

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Tupelo Chef Matt Harris

2A 017D brings a touch of the South and

WAR 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, 435615-9878. EGO

AMERICAN CASUAL

Blind Dog Grill The kitchen offers

Gateway Grille Folks love the breakfasts,

but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce.

215 S. Main St., Kamas, 435-783-2867. EGL–M

Handle Chef-owner Briar Handly made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on 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, 435-783-3466. GL

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

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

The Blue Boar Inn The restaurant is

Silver Star Cafe Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle.

Morning meals are also tops—try the breakfast pizza!—and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

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

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

147 CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest.

Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

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

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of desserts that change monthly. We’re excited to announce housemade gelato and gelato pops in time for summer -- we can’t think of a better way to beat the heat.

2X

WINNER

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

ROMANTIC WILDERNESS DINING NAMED TOP 10 ROMANTIC RESTAURANT - USA Today Innovative cuisine, featuring local produce and game FEATURING LIVE MUSIC Thursday, Friday – pianist and base duo.

Saturday and Sunday–pianist. Music beginning at 6:30 p.m.

DOG DAYS OF SUMMER BEGINS JUNE 1 Wagging tails welcome at our hillside amphitheater – when available.

MOTHER’S DAY SUPPER, MAY 14 Hand-crafted, 4-course menu, noon to 5:00 p.m.

To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

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

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dining guide

The Brass Tag In the Lodges at Deer Val-

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

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

BAKERIES & CAFÉS

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

Peace, Love and Little Donuts

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

Wasatch Bagel Café Not just bagels,

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

Windy Ridge Bakery & Café One of

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

BAR GRUB & BREWPUBS

G-FREE Windy Ridge has been one of the best bakeries in Park City forever.

Now they have a selection of glutenfree treats besides their usual array of pies, cakes and cookies.

Burgers & Bourbon Housed in the luxuri-

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

CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the

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

Bistro 412 The coziness and the low

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

Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ 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 piz-

zeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Ghidotti’s Ghidotti’s evokes Little Italy

ous 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

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, 435658-0669. EGM – N

Red Rock Junction The house-brewed

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

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 Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted

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

Grappa Dishes like osso buco and grape

JAPANESE/PAN-ASIAN

Sushi Blue Find the yin and yang of

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

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

MEXICAN & SOUTHWESTERN

Baja Cantina The T.J. Taxi is a flour

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Billy Blanco’s Motor City Mexican. The

subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM-N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this restaurant for south-of-the-border eats.

Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M Tarahumara Some of the best Mexican food in the state can be found in this family­- owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel

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

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service

and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

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NEW LOCATION IN THE CENTRAL 9TH MARKET Serving weekend brunch, lunch and dinner. Catering and private dining room available.

“Like” us on Facebook for exclusive offers and updates on Food & Wine Events.

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

Primo Restaurant For over 20 years, Primo Restaurant has been serving the best Italian food in Salt Lake City with unique and authentic cuisine and exceptional service. Now in our new home for the last three years, we have a lot more to offer to our valued customers.

In addition to great food and service, we have the capability of doing big events like weddings and business meetings for up to 200 people with free parking. We also have a beautiful patio and many private rooms for all you need in one place.

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

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

Open for dinner Tuesday thru Sunday from 5 -10pm. Sunday Brunch from 10:30-2:00pm.

2X

2017 WINNER

3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

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dining guide

Shabu Shabu House The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL Taste of Saigon Flavor is the focus

here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK

WAGONS, HO! Yes, it’s cheesy.

But it’s not about the food and it’s also great fun. Eat under the “stars” in a “covered wagon” next to a “campfire” complete with a “coyote” howling at the moon.

Butcher’s Chop House & Bar The

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

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN Edge Steakhouse This beautifully fills

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

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake.

804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND

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

Prairie Schooner Tables are

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

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

BAR GRUB & BREWPUBS

Beehive Grill An indirect offshoot of

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

Roosters Choose from specialty pizzas,

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

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy sand-

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

CHINESE

Mandarin The rooms are filled with red

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

ITALIAN AND PIZZA

The Italian Place A great sandwich is

AMERICAN FINE DINING

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

Hearth 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 strogonoff—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

AMERICAN CASUAL

The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for

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

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful.

801-298-7801. GL – M

Slackwater Pizza The pies here are

as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry,

plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Tona Sushi The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-622-8662. EGM – N Zucca Trattoria Chef-Gerladine Sepul-

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

STEAK

Maddox Ranch House Angus

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

The Tree Room Sundance Resort’s

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

AMERICAN CASUAL

The Black Sheep The cuisine here

is based on the Native American dishes Chef Mark Mason enjoyed in his youth.

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

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Ruth had a certain way of doing things. How to run a restaurant. How to treat people.

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

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

THE SPUR CELEBRATES 15 YEARS IN BUSINESS WITH A GRAND EXPANSION! We’ve added an outdoor patio and a new Main Street entrance. Come by for breakfast, lunch or dinner, or just stop by for dancing and drinks—we offer wine and beer on tap and, of course, our signature cocktails.

We are open and serving food from 10am to 1am.

Live music every night! We hosts local, regional, and national music acts with genres ranging from rock, country, celtic, folk, bluegrass, cover bands, blues and singer/songwriters.

352 Main Street, Park City • (435) 615-1618 • thespurbarandgrill.com

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting.

Premium sake, wine, imported beer and signature cocktails.

Lunch Monday through Friday Dinner Monday through Saturday

DINING AWARDS

18 W. Market Street, SLC • (801) 519-9595

Contemporary Japanese Dining M A Y / J U N E 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

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dining guide

The Foundry Grill The café in Sun-

dance 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

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

PONY DELUXE The Pony is long in the tooth but it sure doesn’t taste like it. This longtime St. George star reimagines itself and its menu frequently, so don’t forget it next time you drive south. And on Mondays, BYOB— no corkage fees!

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

HAofLL Hell’s Backbone Grill

Owners Blake Spalding and Jen FA M E 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 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, redrock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

Painted Pony The kitchen blends

culinary trends with standards like sage-smoked quail on mushroom risotto.

Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

MOAB & SOUTHEAST UTAH

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

AMERICAN DINING

AMERICAN CASUAL

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

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Oscar’s Café Blueberry pancakes,

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

Mom’s Café Mom’s has fed

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS

25 Main Café and Cake Parlor With

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

MEXICAN

The Bit and Spur The menu stars

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

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

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

bar FLY

LIBATIONS | BARS

New World Distillery

A Sip of Sin in Eden NEW WORLD DISTILLERY revives Old World spirits TEXT AND PHOTOS BY ANDREA PETERSON

Nestled between forested peaks in Ogden Canyon, in idyllic and remote Eden—a town of only 600—is New World Distillery. “We brought a little bit of sin into the valley,” winks Ashley Cross, one half of the husband-and-wife team that owns and operates the distillery.

Although the distillery only opened in December of 2016, the duo has been experimenting with spirits for nearly two decades. Chris calls himself the “tequila geek” and his wife a “ginsoaked barroom queen.”

Ashley taught English for 24 years before deciding one night that she was not going back to school in the fall. “I needed a new world. Chris and I wanted to live and work in the same place.” Thus, the New World Distillery was born.

Ashley and gin have been flirting with a long-term relationship for many years. Her first drink was a gin S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 7

and tonic. Since then, she’s been to the Netherlands twice for gin school, studying under Edwin van Eljk, one of the world’s premiere gin consultants.

Ashley sees a hole in the U.S. market for her drink of choice. “If you go to a bar in America and ask for gin, they might have four gins on the shelf. But if you go to the Netherlands, they will give you a menu of 50 different gins,” she explains.

New World’s first release, Oomaw Gin was named for a Hopi cloud deity who works with the dragonfly to unlock untapped water sources. To ensure top-shelf quality, New World Distillery has invested in state-of-theart Dutch equipment. The Crosses have experimented with a unique botanical profile. Their recipe is a mosaic of eight flavors including sarsaparilla root, cinnamon bark, vanilla, dried lime, white peppercorn, sage, dried hibiscus and angelica root.

“But if I can’t taste juniper, I’ll argue to the death it’s just flavored vodka,” says Ashley. The Crosses are dedicated to white spirits. Making their agave spirit and gin came easy, but they have a love-hate relationship with vodka. “We were overthinking it—trying to make a neutral spirit fit the complexity of the other spirits,” says Ashley. They finally decided to use mashed grains from the local Talisman brewery and to send portions of the profit to a local non-profit, combining their passions for community and sustainability. “It’s very community inspired. And that’s how we came to give a shit about the vodka,” says Chris Cross.

Speaking of community, why did the Crosses choose Eden? “Simply because it’s a destination point for people who come off the mountain year-round.” says Ashley.

4795 E. 2600 North, Eden, 385-2440144, newworlddistillery.com

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.)

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.

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

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

Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables.

But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL The Bayou This is Beervana, with 260

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

Beerhive Pub An impressive list of over 200 beers­­—domestic, imported and local— and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables.

You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle.

63 W. 100 South, SLC, 801-359-2814 EGL Campfire Lounge Well, don’t go expecting

a real campfire, although patio firepits are a good substitute. The laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South 801-467-3325 EGL

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9.

751 N. 300 West, SLC, 801-382-8567 EGL

Copper Common

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

Cotton Bottom Inn Remember when this was a ski bum’s town?

The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright

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

Gibson Lounge Grand America’s

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

Good Grammar Gallivan Avenue is be-

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

Here’s To The AtHome Bartender Be fearless. Taste often.

I AM the first person to call up friends for a night out— on a weekday or weekend. I’m a fan of a spirit-filled Tuesday night. Let’s be honest, the bars are quieter, bartenders are chattier, and there is no need for the animalistic pursuit of an empty barstool. But, some Tuesdays I hear my wallet screaming, “FEED ME,” my alarm clock taunting, “T-minus 6 hours until work,” and my mother’s voice chastising, “No drinking and driving!”

Thanks a lot, inner dialogue. I’m am now left standing in the middle of my kitchen wondering how I should entertain. I’m not a bartender, mixologist or liquid chef. I don’t make things—I drink things.

But the home bar doesn’t have to be intimidating, according to Finca’s bar manager Natalie Hamilton.

It’s just alcohol. It doesn’t bite. (Though some might argue; flirt with the wrong tequila and things might get a little feisty.)

Home bar craft cocktail-making is real simple. Start by picking out three of your favorite drinks. “They are the ones you are going to want to drink the most—and chances are you’ve had the most.” This helps with concocting your ideal version of that drink. Do a quick Google search for recipes and hit up the local liquor store for ingredients. Here are a few tools that will make prep and mixing easier, but don’t over-think it—Hamilton admits she’s made cocktails in cereal bowls.

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COURTESY OF GIN FOUNDRY

Aerie Thanks to floor-to-ceiling windows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar.

The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EGO

156

bar fly High West Distillery The bartenders at

Bar tool basics

Mixer/Shaker

Jigger (measuring tool)

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

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live

music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM

Stirrer/Bar spoon

Strainer

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

Whatever glass you want to pour your drink into.

(Sippy cups will not be judged.)

NOW THE FUN PART. No, not drinking! We haven’t even popped the cork yet. (However, if you need a little liquid courage, why not? You’re not driving.) Hamilton says to think of it as cooking.

Try things along the way—add a little more of this, experiment with that, and don’t be afraid of tossing it all and starting over. “If it’s not too sweet but not too tart and doesn’t repulse you, you’re probably on the right track.” And although your tongue’s opinion heavily determines your success, don’t ignore your schnoz. “If it smells nice you’re one step closer to liking it.”

In the end, you are not only the bartender, but also the bar patron—your ability to create the perfect cocktail will not end up with an empty tip jar. So, tuck your wallet into bed, cozy up to your kitchen bar in your PJs and call your mom. No, really, call her, it’s been too long.

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

“Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu.

54 W. Market St., SLC, 801-531-6044 EGM

Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro

bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM

Stanza The heart of the Italian restaurant is

the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines.

454 E. 300 South, SLC, 801-746-4441 EGM

The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers, this is a favorite place for locals and visitors.

There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801363-5454 EGL

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

270 S. 300 East St., SLC, 801-574-2556 EGL Water Witch Three of Utah’s leading bar-

tenders join forces in this charming tiny bar.

Whether you want a classic drink, a draft or glass of wine or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow.

There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 EGL Zest Kitchen & Bar Besides the healthy din-

ing, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria.

There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL

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

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Salt Lake Magazine Dining Awards February 21, The Falls Event Center, Photos by Beehive Photo

1 Courtney McDowell, Jerry Pacheco, Esther Imotan and Bijan Ghiai 2 Justin Shifflett and Mary Brown Malouf 3 Rachel Wiener and Trina Baghoomian 4 Michael Scienski, Anna Malouf and Billy Yang

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Red, White and Snow March 2-4, Deer Valley, Photos provided by National Ability Center

1 Mary Lou Kohout, Tyler Olbres, Mac Macauley, Jillian Vogtli, Stuart Bryan, Megan Brent, Carey Cusimano and Kirk Venge 2 Garrett Noel and Zara Guinard 3 Jim Steele, Amy Steele, Sue Damarest and Colleen Donohue 4 Ravi Drugan 5 Kelly Oâ&#x20AC;&#x2122;Keefe and Joseph LasCola 6 Memree Roberts, Tonya Cumbee, Pamela Poe and Carissa Pereira 7 Sean Smith and Kimm Lofthouse

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my turn

Springing Back The GOOD OLD DAYS bubble up every year around this time.

BY JOHN SHUFF

E DREAM THE KIND OF DREAMS YOU HAD AS A KID. DREAM BIG. DREAM THE IMPOSSIBLE. –JOHN SHUFF

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

veryone

has their own special season, a time of year that conjures up special memories that bring a smile to your face for no particular reason. For me, the time would be my childhood in Cincinnati.

The exact moment would be when the outside temperature hit that magic number and you’d unbutton your Burlington Mills winter coat and take that first big deep breath of full-on springtime.

The first signs of spring were the tiny buds on the magnolia trees in our back yard, or the patches of green emerging between the melting islands of snow. You could smell mom’s apple cobbler cooling on the sill of her open kitchen window, and you could hear the sound of the garden hose as my brothers rinsed the salt off my dad’s Buick Roadmaster. Spring was hauling bags of peat moss and fertilizer for dad’s rose garden. It was all of these things and then it was the big one: the Reds’ home opener, the bold big number 18 on Ted Kluszewski’s sleeveless jersey blazing in the afternoon sun.

I can look back now and see springtime in college. Little did I know then that these would be the

last really carefree years, the last days when I had responsibility for no one except myself. It was also the season of courtship, of falling in love with my girl Margaret Mary Scanlan. When I was at home for spring break I couldn’t wait to get back to South Bend to be with her, for our dinners and long walks, hand-in-hand in the spring breezes. I’d sneak a kiss or two and daydream about the day when we’d be together forever.

Those were the carefree years, and maybe that’s why I cherish them now. Life was easy then, and we were indestructible. We drank from the garden hose—and no one got sick. When the neighborhood gang met at the park on Ludlow Avenue for a baseball game we all shared the same milk bottle of lemonade, wiping off the bottle with the bottom of our sweaty shirts. Spring was the time for try-outs for the Knot-Hole (Little League) baseball team. Those who didn’t make it had to face the hard reality that they didn’t measure up. They did (without counseling or fanfare) move on. That was life.

We all climbed trees like monkeys and we sometimes broke an arm or chipped a tooth. We had cuts and bruises and bee stings and grass stains. No one had a helmet

The author is in all three photos, and pictured with neighbor Frankie Reminger (left) in the bottom photo.

or arm pads—and we survived.

We rode our bikes everywhere— that’s how you got around. Mom told us to be home at sunset—no exceptions. Being on time was the only way she would know that everything was OK. There were no cell phones or play groups or Amber Alerts or carpools. We were just kids and life was pretty simple.

Maybe this season is as good as any to take a lesson from the past, to take time to dream the kind of dreams you had as a kid.

Dream big. Dream the impossible. Drink out of a garden hose.

Share the lemonade. Go on and eat a chili dog with lots of cheese and onions. Just go for it.

And, most importantly, show your affection by sneaking a kiss.

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