Salt Lake Magazine May June19

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

June 2019

$4.95

Display until June 30, 2019

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Form follows Prologue.

2019 Audi A6

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

801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe / 25 miles south of Salt Lake

Life, intensified.

The Macan inspires the long way above all. Makes intentionally wrong turns feel oh so right. And fuels spur-of-the-moment decisions that confound the GPS. They are all moments made possible by one type of car. A sports car, the only kind worth making. Porsche. There is no substitute.

2018 Macan Starting at $47,800.

Porsche Lehi A KEN GARFF DEALERSHIP

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

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

Learn more at YoungLiving.com

HERNO FABIANA FILIPPI DIANE VON FURSTENBERG PESERICO ULLA JOHNSON CLOSED VERONICA BEARD SALONI RAQUEL ALLEGRA NILI LOTAN AUTUMN CASHMERE FRANK & EILEEN MILLY MOTHER MOUSSY DENIM TRANSIT PEDRO GARCIA JOIE CALLEEN CORDERO AQUATALIA

PANACHE PARK CITY 738 Lower Main Street // SUN VALLEY In the Sun Valley Village

panachesunvalley.com

COLDWELL BANKER

4009 S Orchard Park Court, Salt Lake 5 Bedrooms | 3 Bathrooms | $675,000 Dawn Houghton 801.556.1990 slcbookwagon@gmail.com

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

7329 W Summit Crest Circle, Herriman 5 Bedrooms | 4 Bathrooms | $925,000 Andrea Herzog 801.703.8995 andrea.herzog@utahhomes.com

4172 N Imperial Way, Provo 6 Bedrooms | 5 Bathrooms | $930,000 Ahmad Salah 801.361.7631 ahmad.salah@utahhomes.com

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

11726 S Gold Dust Drive, South Jordan 4 Bedrooms | 3 Bathrooms | $995,000 Pat Melfi 801.792.6970 pat.melfi@utahhomes.com

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

405 E 12th Avenue, Salt Lake 5 Bedrooms | 3.5 Bathrooms | $1,500,000 Jennifer Beck 801.455.6020 jenn.beck@utahhomes.com

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

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

Saturday, June 22 Live music, outstanding food, excellent spirits, and all of it outdoors in the heart of Park City. Over 30 Park City restaurants will showcase their culinary talents in a open-air community celebration, serving over 2,500 guests right down the middle of historic Main Street.

You don't need a ticket, but you do need to make a reservation directly with a participating restaurant. Each will offer their own unique menu and pricing.

ParkCityRestaurants.com

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

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

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

Good to know.

®

17600 NORTH 3600 WEST (APPROX) | FIELDING

14234 S CANYON VINE COVE | DRAPER

1622 E CONNECTICUT DRIVE | SALT LAKE CITY

THREE PARCELS OF AGRICULTURAL LAND VACANT LAND | 200.54 ACRES | $2,200,000 LANCE MAY (801) 413-3064

YOUR OWN LUXURY DRAPER RETREAT 7 BD | 7 BA | 9,078 SF | $1,890,000 LINDA SECRIST (801) 455-9999

EXTRAORDINARY LUXURY AND VIEWS 4 BD | 5 BA | 4,648 SF | $1,849,000 LINDA SECRIST (801) 455-9999

963 E OLD ENGLISH ROAD | DRAPER

11447 POLO CLUB COURT | SOUTH JORDAN

3660 CHOKE CHERRY DRIVE | SALT LAKE

STUNNING DRAPER DREAM HOME 7 BD | 7 BA | 8,207 SF | $1,735,000 LINDA SECRIST (801) 455-9999

EQUESTRIAN ESTATES + IN-LAW SUITE 6 BD | 6 BA | 8,940 SF | $1,599,000 DEBBIE NISSON (801) 739-5179

LIVE THE HIGH LIFE ABOVE IT ALL 3 BD | 3 BA | 4,780 SF | $1,493,000 DEBBIE NISSON (801) 739-5179

527 TREELINE DRIVE | ALPINE

35 WEST 300 SOUTH | SALT LAKE CITY

2021 W PHILLIPS STREET | KAYSVILLE

CUSTOM RAMBLER IN LONE PEAK ESTATES 6 BD | 5 BA | 5,238 SF | $769,900 JOHN BAQUE (801) 810-9459

LOCATION AND DESIGN IS A KILLER COMBO 2 BD | 3 BA | 2,336 SF | $799,900 GARY HOWARD (801) 706-5866

PRECISE ATTENTION TO DETAIL, HIGH-END FINISHES 3 BD | 2 BA | 4,388 SF | $539,900 JOE HOLDEN (801) 589-8455

1652 E YALE AVENUE | SALT LAKE CITY

SKYRIDGE MOUNTAIN COMMUNITY | JORDANELLE

1358 E LOGAN | SALT LAKE CITY

CLASSIC HARVARD YALE TUDOR 4 BD | 3 BA | 3,126 SFF | CALL FOR PRICING MAURA (801) 259-5490 | STACY (801) 718-9671

AMENITIES, VIEWS, AND MINUTES TO PARK CITY REMARKABLE HOMESITES STARTING AT $220,000 TYLER (435) 602-9450 | BILL (435) 901-3600

UPDATED IN SUGAR HOUSE 4 BD | 2 BA | 2,040 SF | $585,000 JOHN BAQUE (801) 810-9459

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

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

Information deemed reliable but not guaranteed.

It’s more than a showroom.

It’s a feast for the senses.

From cooking demos to appliance test-drives, you’re invited to taste, touch, and see the potential for your kitchen in a dynamic space free of sales pressure but full of inspiration.

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

FABRIC PROTECTION MADE SIMPLE.

No worries, no problem.

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

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

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

LIKE NO OTHER Co-List: Natalie Cregger 801.244.2367

5 BD | 7 BA | 7,719 SF | $2,795,000

5 BD | 3 BA | 3,640 SF | $379,000 Privacy, Views, Top Quality Construction

Scott Maizlish 435.901.4309 8448 N Trails Drive Park City, Utah

Sale Pending

4 BD | 4 BA | 3,937 SF | $1,100,000

Laurel Simmons 801.718.4681 182 East 1100 South Payson, Utah

Well-Designed Home

Nancy Tallman 435.901.0659 9094 N Flint Way Park City, Utah

Updated Open Floor Plan with Mountain Views

saintprexmidway.com

ESTATES

0.43 – 0.62 Acres | Starting at $299,900 Coulam \ Wright 801.243.2002 Saint-Prex Estates Midway, Utah

6 BD | 12 BA | 16,200 SF | $5,950,000 Mountain Luxury Homesites

Kerry Oman 801.369.2507 1343 South 1100 East Orem, Utah

Provo Riverbottoms Estate

Co-Listed with Greg Stephens

5 BD | 7 BA | 7,345 SF | $3,200,000 Michele Cone 435.602.0886 2465 Bear Hollow Drive Park City, Utah

4 BD | 5 BA | 6,889 SF | $4,500,000 Sophisticated Private Enclave

Bill Ligety 435.647.6700 2300 E Slingshot Way Park City, Utah

Elegant Contemporary Golf Retreat

10 BD | 14 BA | 16,893 SF | $12,995,000 Oman \ Wright 801.369.2507 4519 S River Ranch Way Woodland, Utah

European Manor on 271 Acres

Fully Sponsored Membership

6 BD | 8 BA | 9,415 SF | $8,650,000 Michael Swan 435.659.1433 8785 N Lookout Lane Park City, Utah

Stunning Upwall Family Retreat

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

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 2019

FEATURES

74

YEAR OF THE TRAIN

BY MARY BROWN MALOUF

May 10th marks the 150th anniversary of the driving of the Golden Spike that completed the first Transcontinental Railroad. The event took place at Promontory Point, Utah and that’s where the celebration begins. Here’s the backstory and a rundown of celebrations that will go on throughout the year.

82

UTAH’S TECH BOOM

BY JEREMY PUGH

Silicon Slopes is, well what exactly?

We answer that question and discover the way-back history of Utah’s current tech success story, which starts with cows. Yes. Cows.

PHOTO ADAM FINKLE, PRODUCT INFORMATION ON PAGE 92

90

COWGIRL RIDES AGAIN B Y M A R Y B R OW N M A L O U F, S T Y L E D B Y FA R A S H A

Flounces, cowboy boots and lace— it’s all coming back in fashion. We show off the new Western styles at Cougar Ridge Lodge.

on the cover

We updated the famous photo of the transcontinental Railroad to show Old Utah meeting New Utah. By Jarom West

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

contents 32

61 the 435

Park City keeps silly, with its market and a rethinking of Kimball Junction. Under the Tuacahn sun, statewide happenings, and how Utah lawmakers were quick to meddle with Prop 2.

115 the social

Who’s who and why they matter to you.

125 on the table

105 a&e

BY MARY BROWN MALOUF

Is fashion art? A Small Lake City Concert and get the “deets” on this summer’s hottest shows, events and entertainment through July.

News, tips and opinions from Utah’s food scene

154 bar fly

Negroni Week is in June—we taste and explain the classic cocktail.

BY MARY BROWN MALOUF

160 my turn 27 the hive

From counting SLC’s shore birds to a historic grave-digger gone terribly wrong. Kick up your feet and learn clever ways to navigate Red Butte concerts, combat dry skin, munch on a machine gun, all while loving your ’rita.

28

“Dear Old Dad”—a remembrance and an appreciation from one dad to another.

BY JOHN SHUFF

42 sports

Tongans are supposed to play football, right? In “On the Upswing,” discover Rose Park homie, Tony Finau, who flies with PGA golf’s upper crust.

40

BY TONY GILL

45 get out

Take it on the road. BBQ is at the heart of Texas, and it’s never been a better time to visit..

BY TRAVIS WADDINGTON

For those who can, or have never picked up a bow, find out where to take aim in Utah.

BY TONY GILL

105

volume 30 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 2019, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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

196 E Winchester St, Murray, UT 84107

(385) 388-4353

OfďŹ cial Jeweler of Utah Athletics

www.diamondsdirect.com

Discover more at saltlakemagazine.com BEHIND THE STORY:

Way Out West

PHOTO JEANINE MILLER

For this issue’s fashion section, our photography and design team and our brave model Bailey Mueller ventured to Cougar Ridge Lodge in Torrey, Utah. They crossed their fingers hoping that moody spring weather would cooperate and we wouldn’t end up with a snowy set of shots for a summer issue. Visit saltlakemagazine.com for a behind-the-scenes look at their adventures.

We want to hear from you

PHOTO NATALIE SIMPSON

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

Utah’s Finest Dining Guide

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

Triggers & Slips frontman Morgan Snow and his band favored us with an intimate live performance for this issue’s Small Lake City concert.

Watch @saltlakemagazine.com/small-lake.

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 9

facebook.com/ SaltLakemag

pinterest.com/ saltlakemag

youtube.com/ saltlakemag

@SLmag

@SLmag

PHOTO ADAM FINKLE

SMALL LAKE CITY CONCERT

MAGAZINE OF THE MOUNTAINWEST PRESIDENT & PUBLISHER

Margaret Mary Shuff

ITS TIME TO FEEL LIKE YOU AGAIN!

EXECUTIVE EDITOR

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

Tony Gill WR ITING & E DITING CON TR IBU TORS

Taylor W. Anderson, Tony Gill, Jen Hill, Jeremy Pugh

ART DIRECTOR

LIBIDO

ENERGY

SLEEP

MOOD

MENTAL CLARITY

FROM THE EXPERTS AT AVIVA WOMAN WE LOOK FORWARD TO MEETING YOU SOON! CALL | TEXT | EMAIL 801.500.0919 | info@avivawoman.com 999 E. MURRAY HOLLADAY RD. STE, 204

Jeanine Miller SENIOR GR APHIC DESIGNER

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

Adam Finkle PHOTOGR A PH Y CON TR IBU TOR

Natalie Simpson

www.avivawoman.com

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

Damon Shorter WEB EDITOR

Jeremy Pugh WEB AND PRODUCTION SPECIALIST

Amanda Pratt

DI R ECTOR OF A DV E RT ISI NG

Danielle Hardy SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Ashley Hebrew

MAILING ADDRESS

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

editor@saltlakemagazine.com SUBSCRIPTIONS

One year (6 Print Issues) $24.95 saltlakemagazine.com/subscribe SUBSCRIPTION INQUIRES

877-553-5363 ext. 233 subscriptions@saltlakemagazine.com 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 9

semi-precious. semi-precious.marble. marble.granite. granite.quartzite. quartzite.onyx. onyx.

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UNPARALLELED UNPARALLELED QUALITY QUALITY AND AND SELECTION SELECTION Visit Visitour ourSalt SaltLake LakeCity Cityshowroom showroomand andchoose choosefrom fromover over10,000 10,000slabs slabsimported importedfrom from3434countries. countries.

From Fromthe therarest rarestnatural naturalstone stonetotobeautiful beautifulengineered engineeredslabs, slabs,we wehave havesomething somethingtotosatisfy satisfyevery everytaste taste and andbudget. budget.

2179 2179S.S.Commerce CommerceCenter CenterDrive Drive#500, #500,West WestValley ValleyCity, City,UT UT84120 84120| 801.875.4460 | 801.875.4460

Just add water.

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN- CHIEF

FOUNTAINS AND

BIRDBATHS

FROM

WARD & CHILD THE GARDEN STORE.

Marie Speed CON TROLLE R

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

Brad Mee

PUBLISHERS OF

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

There’s magic in the dirt.®

678 South 700 East

801.595.6622

Monday – Saturday 10:00 am – 6:00 pm award s

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 "$!$%!")

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

1045 South State Street

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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 9

1070 South Main Street

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.

Life Changing Results

Freeze Away Stubborn Fat Free Consultations 801.419.0551

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

24

editor’s letter

All Aboard

It really is all connected.

also experiencing a Western revival.

Our state’s connection to its past is strong, but we are also pushing hard into the future. The rise of Silicon Slopes—in Utah—surprised the country. Writer Jeremy Pugh takes us into a tech culture that goes back as far as 1954 (really) and has evolved into a tech boom that, much like the railroad 150 years ago, is putting Utah at the center of the map. Only this time, instead of steel and iron it’s a network of data and ideas that don’t just connect the nation, they connect the world. (p. 82) We are essentially a magazine devoted to a place, Utah, then, now and always. And like the railroad and the internet, our purpose is to connect. So in this issue, we bring together the Old West with the New West, with stories about new tech and old tech; the West as it was and the West as it is today. Call it our own Golden Spike.

Mary Brown Malouf

PHOTO ADAM FINK;E

I tried to think of another headline for this, I really did. But I couldn’t come up with anything so apt. I have never actually heard that phrase said in its intended setting, while boarding a train. But in 1896, it was a common phrase, called out when things were going to start moving.

Back then, trains were the connective tissue of the world, the quickest way to get to Point A from Point B. And few events were as momentous in railroad history as the driving of the Golden Spike at Promontory Point in Utah, 150 years ago.

Utah is celebrating that event all year long with events in every county and in most towns. (p. 74) For this issue of Salt Lake magazine, I read all about the Golden Spike and 19th-century railroads, interviewed historians, locomotive mechanics and event planners—the resulting story surprised me. (p.74) Yes, railroads built this country, but history has gilded the story. The truth is something more interesting and heart-wrenching.

Our train nostalgia inspires another kind of Old West homage—with cowboy boots and flounces, fashion is

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 9

THE BEST OF SALT LAKE LIVING Exquisite Views. Exceptional Homes.

City Creek Living offers the best of Salt Lake City.

Whether it’s work, play or everything in between, City Creek Living is convenient and close to it all.

Enjoy breathtaking views from the comfort of your living room. Now is the time to make City Creek Living your home.

Call today to schedule a tour of the remaining units at City Creek Living.

801.240.8600 | 99 West South Temple, Suite 100 | Office Hours: Mon-Sat 9 a.m. to 6 p.m.

99 WEST

•

RICHARDS COURT

•

THE REGENT

CityCreekLiving.com

the

hive PEOPLE | TRENDS | TALK

PHOTO MATT MORGAN / UTAH OFFICE OF TOURISM

Home Style . . . . . . . . .

Wilderness . . . . . . . . . .

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

Between the Bread . . .

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

Buzzed . . . . . . . . . . . . .

Weird Utah . . . . . . . . . .

28 30 32 34 36 38 40

Bear River Migratory Bird Refuge

Great Salt Lake Bird Festival One of the world’s great migrations happens in our own back yard.

T

he Great Pacific Flyway is a super highway in the sky stretching from Alaska to Patagonia. Every year, millions of birds—robins, hummingbirds, cedar waxwings, grebes, ducks and swans— travel along this route, stopping along the way at the same rest stops. Ten million birds stop at the Great Salt Lake every year to feed, fatten up and relax. Remarkably, their arrival here is pretty predictable—birds almost always start to arrive in early April.

That’s why the Great Salt Lake Bird Festival is scheduled for May 16–May 20 and offers a multitude of birding opportunities for experienced birders and novices. For complete details: daviscountyutah.gov/greatsaltlakebirdfest

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

28

the hive / HOME STYLE

1 2

3

Living the West

4

5

BY VA L R A SM USSEN

9

7 8

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 9

6

PHOTOS (2, 3, 5, 8, 9) ADAM FINKLE

Be where you are and bring home the NEW WEST.

1. “The Long Goodbye” by Billy Schenck, oil on canvas, 24 x 30 inches ($11,000) Modern West Fine Art, SLC 2. Copper Mug, ($35) and tray ($45) O.C. Tanner Jewelers, SLC 3. Homecamp Stories and Inspiration for the Modern Adventurer ($48) Hip & Humble, SLC 4. Petrified Wood Drink Table, ($887) Bernhardt Interiors, Murray 5. Jade Cactus plates ($13-$17) Hip & Humble, SLC 6. Leather Pillow with Gold Zipper ($155) Stagg Design Shop, staggdesignshop.com 7. Commodore Lounge Chair ($3,391) Ward & Child—The Garden Store, SLC 8. Pendelton Blanket ($95) O.C. Tanner Jewelers, SLC 9. Hollander Diamond Doormat ($37) Hip & Humble, SLC

“For Your Way of Living...”

The Patio Furniture & Fire Pit Specialists!

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

30

the hive / WILDERNESS

COUGAR CAM Twitter @SLCPU

Several entities have an interest in observing the wildlife (and human life) along City Creek Canyon. SLC Public Utilities needs to keep an eye on the water treatment plant and the watershed. The U surveys wildlife for studies, as does the DNR. All emphasize one thing: City Creek Canyon is a wild environment.

Wild in the City There’s lions in your BACK YARD.

BY MARY BROWN MALOUF

U

tahns are accustomed to the risks of wilderness—we, hike, we climb, we ride the white water and the white powder.

But City Creek Canyon is right downtown, the hiking/biking trail is paved and the hilltops on both sides are topped with neighborhoods. This is a great short hike for older folks, parents with strollers, wheelchairs and, on certain days, cyclists and dog walkers. One man takes his parrot for walks in

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 9

City Creek (he has a backpack birdcage.) It sort of feels like you’re in someone’s backyard. Almost.

“This wilderness is a legacy of watershed protection,” says Patrick Nelson, Watershed Program Manager. And wilderness comes with risks: Beside the deer, elk, turkeys and birds, there are Great Basin rattlesnakes, bobcats, bears and mountain lions—last December, U of U’s camera traps captured a mother mountain lion and two cubs near the reservoir.

(Hey. City Creek reservoir is also an important source of Salt Lake’s drinking water.

So, please pick up after your dog and don’t take Fido past the clearlymarked watershed boundary.)

If you encounter a cougar, here’s what to do: *PICK UP YOUR KIDS so they won’t run. When you are picking children up, keep eye contact with the cougar and try not to bend over too far or turn your back to the cougar. *DON’T RUN. The animal will perceive you as prey (which you kind of are.) *MAKE EYE CONTACT with the cougar, which cougars consider a threat. *FIGHT BACK If you are attacked, protect your head and neck. The neck is the target for the cougar.

If the cougar thinks it is not likely to win its fight with you quickly, it will probably give up and leave. *NOW BREATHE a sigh of relief..

NEW wreath & bee (vector)

old wreath & bee (pixels)

4670 Holladay Village Plaza

(801) 938-9241 NEW wreath & bee (vector)

old wreath & bee (pixels)

amyboutiqueutah.com

#amyboutiqueutah

Mon - Sat 10 a.m. – 7 p.m.

NEW wreath & bee (vector)

NEW wreath & bee (vector)

old wreath & bee (pixels)

old wreath & bee (pixels)

32

the hive / SALT LAKE SKIN

1 CLEAN

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2 TREAT

ALKIMME SERUM

Give it a Glow DEWY SKIN solutions combat a high-desert climate.

BY JEN HILL

L

iving in a highdesert climate, sunny days and low humidity bring unique skin care challenges.

While our skin provides its own moisture through built-in sebaceous glands, our climate, hormonal issues, diet and pollutants can throw your skin off balance. Rough, flaky or patchy is not ideal—our skin is the canvas, and when it lacks moisture, no amount of concealer or foundation can cover up the effects of

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 9

dry skin. But we got you.

Keys to dewy skin perfection?

Get serious and tender-loving with your daily skin care.

Cleansers that get your skin to squeak like a newly washed window is not what we’re going for. With skin care, less is more.

Avoid extremes in temperature, harsh ingredients or surfactants which strip the skin’s natural oils. Without the proper conditions, the skin can’t balance itself. Here are smooth-operator solutions to get your glow on.

Unbelievably sheer and light, the ALKMme serum packs a big hydrating punch, featuring hyaluronic acid, your skin’s own natural humectant, along with vitamin B5 and skin-loving essential oils, rose damascene and sandalwood. Lightly tap into moist skin after cleansing to seal in moisture, even those delicate areas around the eyes, lending a refreshed glow. 30ml ($60), alkimme.com

3 PROTECT

ALASTIN - HYDRATINT PRO MINERAL SUNSCREEN SPF 36 Get your sun protection, moisture and natural coverage in one fell swoop. The big advantage of a tinted moisturizer is that you won’t have to worry about a foundation that settles into folds or creases, accentuating dryness. A bestseller, the spa staff says they can hardly keep it in stock. ($55) Available at: Spa Trouve, 705 E. 900 South, SLC, 801-997-8199

THE BIG HYDRATING GUN A medical-grade facial uses hydra-based vortex technology to deeply yet gently cleanse and exfoliate, suctioning out the gunk and removing dull surface skin cells while infusing the skin with brightening and

restorative serums. Ideal for those with dry skin—prepare to be amazed by how smooth and soft your skin can feel again. HydraFacial ($149), Spa Trouve, 705 E. 900 South, SLC, 801-997-8199

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34

the hive / BETWEEN THE BUN

Beware Belgians bearing mitraillettes The sandwich as LETHAL WEAPON

BY MARY BROWN MALOUF

A

VOSEN’S TOASTED BAGUETTE

FRESH CUT FRIES

BELGIAN ANDALOUSE SAUCE

MORGAN VALLEY LAMB SAUSAGE PHOTO ADAM FINKLE

ctually, just the thought of a mitraillette is intimidating.

Never mind that its name means “machine gun.”

Thick links of spicy merguez sausage (a traditional Moroccan sausage made in this case by local meat maven Frody Volgger) are topped with a pile of perfectly twice-fried Belgian frites on a baguette. (If you’re a Pittsburgher, this may remind you of Primati’s famous sandwich.) The Belgian Andalouse sauce, which you can think of as Belgian fry sauce with some zip to it, ties it all together like the Dude’s rug. In Belgium, a craving for a mitraillette is typical after a night of drinking. Sort of like hitting the Village Inn or Taco Bell in Salt Lake terms. Here it’s served at Bruges, the Belgian waffles and frites shops, a business that native Belgian Pierre Van Damme started from a food stand at the Downtown Farmers Market.

Now you can own your arsenal. I mean franchise. bruges.com

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 9

36

the hive / HOW TO

SO WHAT HAPPENS THERE?

The people-watching at Red Butte is magnifique.

You’ve got the Botox set dancing like no one’s watching and their silverback venture capitalist man friends in fedoras and Tommy Bahama gear, pretending they like to dance. Then there’s you. Just drink your Barefoot Merlot, dear, and wonder why you didn’t major in finance or whatever it is these people do.

How to Red Butte

WHAT ABOUT THE LINE?

BY JEREMY PUGH

But for reals.

Red Butte Shows are a lot of fun. Visit redbuttegarden. org/concerts for updates on the line up, membership and ticket info.

Y

ou’ve survived your first Utah winter. That thing with UtahisRad83 fizzled, but at least you had a snuggle buddy. Time to get out into the Utah summer, which, duh is all about the shows at Red Butte.

WHAT IS IT?

An expensive way to drink in the park with 3,000 of your close personal friends. Plus live band!

HOW DO I GET TICKETS?

It’s a simple 25step process. Buy a

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 9

membership to Red Butte Garden (by April 23). This will allow you to wander the gardens any time you want. You will never do this. But it’s nice to think about. “No Mom. I have to buy the membership to get my Steve Miller tickets before everyone else. No, it’s not a Mormon thing.

I can go to the garden whenever I want; and it’s SO pretty there. Can I get Dad’s credit card?”

BUT REALLY, HOW DO I GET TICKETS? Painstakingly review the season announcements which dribble out from like February ‘til now. Then,

membership card in hand, log in on April 29 and keep hitting refresh. You’re screwed on John Prine.

Those Prine people are the same ones who get up at 3 a.m. to go to Alta on a powder day.

HOW MUCH?

A lot. First. There’s that membership to the garden you won’t use to get in line for early ticket sales with every old head from 1995.

Then, well who knows? $70+ a show? Season tickets are for whoever sold Qualtrics to SAP. Oh, also, your wine-crackerhummus-olive-cheeseand-wine budget is blown.

HOW DRUNK ARE THESE PEOPLE?

Larry is a little wobbly and isn’t respecting the sovereign nation of YOUR BLANKET. Yeah, he’s going to tumble into your cheese plate.

WHAT’S THE BAND?

Who cares? Red Butte shows become a blur of cheap wine and hummus.

PHOTO COURTESY RED BUTTE

First: Do you have the TOMMY BAHAMA Chair?

Yeah, that’s a thing.

There are all these people ostensibly without jobs who show up at like 10 a.m. to just kick it. By the time you take your dog out to pee after your barista shift, you’ll be in the way, way back. When the gates open and line snakes down, you’ll emerge into the amphitheater to find a sea of giant spacehogging blankets. Stand there forlornly with your massive cooler and chickpea dip and then wade in.

Old Town

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1135 Lasso Trail 6 BD / 6 BA / 5,290 SF Offered at $1,449,000

Cottonwood Heights

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Bronson’s Corner 5 BD / 4 BA / 7,774 SF Offered at $1,261,000

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Old Ranch

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Jeremy Ranch

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9005 Daybreaker Drive 4 BD / 5 BA / 4,664 SF Offered at $1,349,000

Jenni Hogan 435.731.1119

Arlington Hills

Promontory

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6321 Dakota Trail 5 BD / 5 BA / 4,340 SF Offered at $2,290,000

Daimon Bushi & Cathy Sneyd 435.200.4959

Federal Heights

7 Wolcott Street 5 BD / 7 BA / 6,387 SF Offered at $2,500,000

7wolcottstreet.com

Marvin Jensen 801.403.4030

Bountiful

EXCLUSIVE

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2941 Maple Cove Lane

Holladay

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5 BD / 5 BA / 7,770 SF Offered at $2,100,000

Cherie Major 801.557.5627

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2767 Kentucky Ave 7 BD / 6 BA / 6,585 SF Offered at $1,800,000

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7 BD / 6 BA / 12,386 SF Offered at $2,000,000

3015 Wailua Way 5 BD / 4 BA / 3,952 SF Offered at $1,050,000

see all of our listings online at winutah.com

Bob Poole 801.808.4138

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38

the hive / BUZZED

Messing around with margaritas FACE IT: People like to play with their food. So the classic ’rita has been subject to experiment.

Although purists wouldn’t call these margaritas, the basic drink invites both skilled and misguided bartenders to mess with the basics. Sometimes to good effect, sometimes to disaster. You decide.

BY MARY BROWN MALOUF

VARIATIONS: GOOD = BAD = UGLY = WTF Swap out the lime juice for Godiva liqueur, use Hershey’s syrup and a crushed Oreo cookie rim on the glass.

Jorge Fierro’s Rico makes the “R&R” adding a raspberryrosemary puree and a sugar rim.

Muddled grilled pineapple and jalapeno with cilantro Rim glass with Tajin—hot pepper powder Substitute half of the lime juice with pink grapefruit juice Lake Effect’s “El Salvador” mixes dry vermouth, cointreau, cucumber, lime and honey with blanco tequila.

A beer version: Use frozen limeade, 12 oz tequila, 12 oz water, 1 can of beer.

Sub in blue Curacao for the triple sec Chimayo in Park City’s pomegranate version is a fave: Use pomegranate juice and garnish with seeds.

Mix crushed and strained watermelon with the usual ingredients

White wine margarita—really??— uses orange juice concentrate, fresh lemon and lime juices, sugar, triple sec and white wine.

mango liqueur and a dash of hot sauce.

Mandarin in Bountiful makes a “Gingerita” to complement their Chinese food.

WTF Add 2 oz.

Substitute mezcal for the tequila and add a drip or two of agave syrup. Rim the glass in a mixture of salt and smoked paprika.

WTF “The Guinness” calls for 1 cup lemon gelato, 1 can Nitro IPA Guinness, with a salted rim; garnish with lemon slice

White Horse’s “Spicy Margarita” adds Creme de Cacao, lime, dry Curacao and habanero bitters.

Taqueria 27 makes a “Mexican Mule”: 1.5 oz tequila, ginger beer and lime juice over ice.

Add 2 ounces blood orange juice to basic recipe.

El Chihuahua’s famous “Death Star” ups the impact with a dose of Everclear added to the mix.

Alamexo serves a traditional Mexican damiana margarita—damiano is a plant used to make a sweet, herbal liquor.

WTF Add an ounce

of kale juice and some orange juice to sweeten.

Replace Cointreau with

RECIPE

CLASSIC MARGARITAS (For two) Because who wants to drink alone?

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 9

4 oz. highquality silver tequila

+

2 oz.

Cointreau

+

1½ oz.

Fresh lime juice

Muddle jalapeno slices in the bottom of the shaker, add rest of ingredients and strain. green tea liqueur and a teaspoon of Rose’s lime juice.

At Water Witch, the bartenders can make a classic margarita or you can trust them to make their own idiosyncratic mix.

HARD AND FAST RULES: 1. N ever use sweet and sour mix.

2. A lways use decent tequila—good tequila means you don’t need agave or simple syrup.

3. A lways use fresh-squeezed lime juice.

Combine in a shaker over ice, shake vigorously, strain into a small, stemmed, saltrimmed cocktail glass.

40

the hive / WEIRD UTAH

The Exile of Jean Baptiste A GRAVEROBBER is sent to his death in the Great Salt Lake.

BY JEREMY PUGH

and Baptiste’s crime fed the flames of public outrage.

Although his offense was grave (pun intended), it wasn’t a call for hanging or life imprisonment, so territorial authorities devised an especially cruel punishment— exile. Baptiste was rowed out to Fremont Island, a small cay used intermittently for sheep ranching, and deposited on the shore, essentially left to die on the harsh,

exposed island. Weeks later authorities checked the island to find Baptiste had escaped. A small shack on the island had been torn down, leading to theories that he’d build himself a raft to flee. Years later, in the 1890s, hunters found a skeleton with leg irons and some say these are Baptiste’s (although it’s not known if he was shackled when he was left alone on Fremont Island).

Island Life with ‘Heavy D’ Diesel Brother, David “Heavy D” Sparks of the famous or infamous (depending on your take) Discovery Channel Series The Diesel Brothers, purchased Fremont Island in May of last year. The Monster Truck enthusiast has some vaguely stated plans about developing some sort of recreation park (or something) on the island. If only Jean Baptiste had had access to a monster truck during his exile...

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 9

ANTELOPE ISLAND It is possible to visit Fremont island by boat but much easier to view it from the western shore of Antelope Island State Park. Looking around that grim, dead sea, take a moment and consider the fate of the notorious grave robber John Baptiste. Despite the dark nature of your errand, spring is an excellent time to visit Antelope State Park with cooler temps.

PHOTOS: (FREEMONT ISALND) SANDRA SALVAS/ UTAH OFFICE OF TOURISM, (HEAVY D) COURTESY DISCOVERY CHANNEL

I

n the late 1850s a man named Jean Baptiste drifted into Salt Lake City. The immigrant found a job as the city’s gravedigger. In 1862, a flap over the body of a local troublemaker named Moroni Clawson, led investigators to the grave digger. They discovered Baptiste had been stealing clothes and jewelry from the bodies he was charged with burying. In all, Baptiste was thought to have desecrated more than 300 graves. Grave-robbing is a loathsome crime, made even more so by the Mormon belief that buried loved ones will be resurrected on judgement day in the clothes they are buried in. Stealing the clothes and treasures of believing Mormons was an unthinkable act

Side by side, Hand in hand, Heart to heart, We’ll beat the odds, together.

Salt Lake City, Utah

Heart and Stroke Ball 2019 Kentucky Derby Garden Party Thursday, June 13, 2019 6pm - 10pm The Grand America Hotel Courtyard Salt Lake City, Utah

“Beating the Odds, Together” Honorees Dr. Roger Freedman, MD, University of Utah Dave and Kathi Thomas, ThomasArts For more information please contact Cori Davis, cori.davis@heart.org, 801-702-4425

Thank You to Our Sponsors

42

sport

The Upswing TONY FINAU’S Journey From Rose Park to the Top of the PGA Tour

With a birdie on 18, Tony Finau finished the third round with a tidy 66, equaling the lowest score of the day and tying him for the 2018 US Open lead after 54 holes. Though he couldn’t hold off eventual champion Brooks Koepka down the stretch on that Sunday at Shinnecock Hills, Finau’s fifth-place finish was his best at a major championship to date, capping off a remarkably consistent year where he earned top-10 finishes at the Masters and British Open and a World Number Nine year-end ranking.

Not bad for kid from Rose Park.

Most people never would have expected

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 9

Tony Finau to be battling it out with golf’s upper crust. For starters, Tongans are supposed to play football, right? Finau’s cousin, Haloti Ngata, provided the familial blueprint, growing up in Salt Lake City, making the NFL and earning a Super Bowl ring in 2018 with the Philadelphia Eagles. No person of Tongan descent had ever even qualified for the PGA tour, but after watching a 21-year-old Tiger Woods dominate the 1997 Masters, Finau figured if someone who looked different than the stereotypical golfer could conquer the sport, perhaps he could too.

PHOTOS BY ABIGAIL KEENAN

BY TONY GILL

43

Finau wasn’t some cookie-cutter prospect who found success after riding an affluent upbringing through the Butch Harmon School of Golf. He honed his game under the tutelage of his father Kelepi—who was not actually a golfer himself. Alongside his younger brother Gipper, Finau would practice swings off of strips of carpet in the family garage and spend endless hours at the municipal golf course’s free practice green on Salt Lake City’s northwest side.

When he enrolled at West High, the school didn’t even have a golf team. A year later, he and Gipper brought the school its first state championship.

Finau turned pro after high school, qualified for the tour in 2014, and now he’s firmly entrenched in the upper echelon of the PGA Tour with an eye towards the sport’s biggest prizes. But his greatest legacy may be how he’s inspired others with his unlikely path.

He started the Tony Finau Foundation, which serves underprivileged youth in Salt Lake City and is funded with a percentage of his winnings.

WHEN HE MADE IT TO THE PGA TOUR, IT WAS THE PRODUCT OF A FAMILY AND COMMUNITY EFFORT. —CHELSEA FAIRBOURN

“Tony realized when he made it to the PGA Tour it was the product of a family and community effort,” says Chelsea Fairbourn, Director of Operations for the foundation.

“Tony’s goal is to help take care of basic needs, so kids can be kids and focus their energy on the things that matter most to them like academics, art and sports.”

Visit the foundation’s website and help Finau inspire more kids from Rose Park to do what he did. tonyfinaufoundation.org

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

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

@slcairport

go

TRAVEL | OUTDOORS

PHOTO WYATT MCSPADDEN, COURTESY FRANKLIN BARBECUE

Worth a Trip . . . . . . . . . 46 Outdoors . . . . . . . . . . . 57

Franklin Barbecue

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

Three Days on the Texas Barbecue Trail Take a trip to the heart of Texas to meet some of the BEST MEAT in the world

BY T R AV IS WA DDINGTON

Texas is in the middle of a new golden age of barbecue, so there has never been a better time to go on a serious barbecue road trip. And, conveniently, since all the very best barbecue restaurants in the state are clustered in or near Austin, your road trip can consist of a few day trips, using Austin as a central hub and base of operations. You’ll want to arrive by late

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Thursday night, rent a room in Austin for the weekend, and acquire some sort of large car, ideally a Cadillac.

Not an eco-friendly choice for a road trip I’ll allow, but, well, if you wanted eco-friendly maybe a barbecue road trip was the wrong choice to begin with. Don’t worry— on Monday it’ll be back to kale, Priuses, and normality.

This is all just temporary.

PHOTO WYATT MCSPADDEN, COURTESY FRANKLIN BARBECUE

Franklin Barbecue

worth a trip

DAY ONE: WHITE HAT VS. BLACK HAT

On Friday morning (for this trip, you can’t be averse to meat in the morning), head north to take a side in a genuine family feud. Of all the grand ol’ temples of Texas barbecue, only one still holds its own at the highest level of competition, and that is Louie Mueller Barbecue, in Taylor, Texas. Hallowed BBQ ground for generations, Louie Mueller has been topping lists of Texas BBQ joints for as long as such lists have existed. Louie founded it in 1949, his son Bobby took over in 1974, and Bobby’s son Wayne took over in 2007.

But there’s a name missing from that list. John Mueller, not Wayne, inherited both his father’s virtuosic mastery of smoked meats and the restaurant. But like a tragic character straight from a Western ballad, he blew it all up and left town. Since then the “Dark Prince of Texas BBQ” has been a drifter, periodically opening another BBQ joint, earning some money, and then blowing it up again. His current establishment, Black Box BBQ, about a half hour from Taylor, serves phenomenal barbecue.

So, what will it be—white hat and brother Wayne, or black hat and brother John? The answer is both. But sacred places deserve respect, so head to Louie Mueller first. Avoid the interstate—better to head east to Farm-to-Market Road 973, which you can take north all the way to Taylor. Try to arrive before they open at 11 a.m.

As you step through the rusty screen door, the world goes sepia-tone; everything is stained from years of smoke. The menu is extensive, but stay focused—you are here just for brisket. Beef brisket, slowly smoked over

indirect heat from post oak and seasoned only with salt and black pepper, is the undisputed king of Texas barbecue, and Louie Mueller serves some of the best anywhere. The meat is toothsome and moist, without a hint of the elasticity that signals un-rendered

more of the lean. The styrofoam cup of red-colored onion soup they give you is what passes for a sauce here; it is best appreciated as a curiosity rather than as a foodstuff. Ignore the forgettable sides—if you need something to cut the grease, I recommend

Louie Mueller Barbecue

Beef ribs at Black Box BBQ

collagen (the ruin of brisket) but also without the intense overindulgent richness that plagues so many of the recent stars on the barbecue scene. The fat is rendered beautifully, savory and delicious, and the whole thing is encased in the signature Mueller black pepper crust. The moist brisket is excellent, but the lean is Platonic; I always get both, to hedge my bets, but I always get

pickles and onions, and maybe just a bite of white bread. Actually, this side policy will apply at all of these establishments.

No time to lose—there’s more barbecue to eat. So put on your black hat and some James McMurtry, crank the volume, and head north up Main to Highway 29, which will take you to Georgetown—fancier than Taylor, with old stone churches and

47

picturesque houses, making Black Box BBQ stick out all the more. Located on a vacant lot on Church street, Black Box is just three trailers, 8 picnic tables, and a big pile of split post oak.

Sometimes they run a gasoline generator to power the electric scale. They don’t have a liquor license so, the beer is free—help yourself from the cooler in the back, and nod thanks to John, the grumpy man with the beard.

Black Box lacks the historical impact of grandfather’s establishment, but actually, sitting on a plastic chair outside, watching the fire and listening to Waylon Jennings and George Jones, you realize this place has ambience to spare. Now is the time to branch out and try some of those other meats. The pork spare ribs here are delicious, perfectly cooked and crusted with salt and black pepper rather than some unfortunate glaze or powdery rub. Even better is the handmade plain beef sausage (NOT the other varieties!), which with its coarse grind and snappy casing is some of the best in Texas. Of course, there is the brisket, both the slightly-too-rich moist with its crackly crust and the excellent lean. But none of these are the real reason you’re here. Like many great anti-heros, John Mueller has a superpower— he can do things with a beef rib that no other man on earth can rival. So you must get one of those, and probably just one—they are large and filling, with a rich, robust beefiness like a more flavorful, less tender brisket. They sell out fast, but it’s Friday, so I like your odds; by this time on a Saturday, they’d be long gone.

It’s time for dessert and coffee, so you should head five blocks over to Monument Cafe, which has the best banana puddings

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

worth a trip

outside of Georgia. Served in individual ramekins, they are made daily with real custard and then baked under airy meringues.

Pudding sounds dense, but these manage to be light and elegant, a perfect post-barbecue dessert. If you don’t like bananas, or if they’re sold out of puddings (which can happen fast), the cream pies here are also very good, though they can hardly be called light.

Now you’ve got a little time to kill. If you like the outdoors, you should stay on Highway 29

you should plan to be in Llano by about 6 p.m. for dinner at the original Cooper’s Old Time Pit Bar-B-Que. Cooper’s is the outlier of the places on this list, and not just geographically. The barbecue here is less polished, less sophisticated, and so is the ambiance; the steel livestock fencing that guides you toward rows of giant smokers means you’ll feel like a cowhand at mess time. Instead of slow smoking with post-oak, Cooper’s uses direct heat from mesquite coals, a

fattiness of the pork balanced perfectly by the salt and the tangy mesquite. The same balance is at work in the enormous pork chop, for which Cooper’s is justly famous. But the reason we are here tonight is that Friday Night is Ribeye Night. The ribeyes at Cooper’s are well-seasoned medium-cooked steaks imbued with that beautiful tang of mesquite smoke. You might have to ask for these if they’re not in the pit, and you might have to wait. It’s worth it. As you select your meats, the pit-master, Franklin Barbecue

straight to Llano, then head south down to Enchanted Rock, the pink granite inselberg known to Texans as perhaps the prettiest spot in the Hill Country. Or, if that’s not your idea of a good time, you could wend your way on rural routes through the Balcones down to Marble Falls, and stop at the Bluebonnet Cafe for a slice of peanut butter pie before continuing west. In either case,

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 9

throwback to the earliest days of Texas barbecue. That means less smoke, but the smoke is from mesquite, so it’s more aggressive, more tang than caramel. Of course you must try the brisket (but maybe only a little bit), which here is a wild, chewy, intensely flavorful variant; do not feel obligated to eat all the fat they leave on. Their pork ribs are some of my favorite in the state, the rich

spearing them on a long fork, will ask you if you want them dunked into a bucket of dirty vinegar (they call it barbecue sauce). Why anyone would ever say yes to this is beyond me, but it seems inexplicably popular. Please don’t give in to peer pressure: Just say “no.” When you are done, wrap up the remaining 3/4 of your pork chop and take Highway 71 straight back to

South Austin. Take the Lamar exit and head over to the Broken Spoke for a few beers and a two step, or two. Then, although it’s hard to forgo Austin’s famous nightlife, go to bed. Remember, you’re on a meat mission.

DAY TWO: MEET TOOTSIE

Saturday morning is reserved for Snow’s, because Snow’s might be the best barbecue on the planet, and they’re only open on Saturday mornings. Also, the line can get very long, so you want to be there early; 8 a.m. would be ideal, 8:45 a.m is already getting a little too late. On top of that, it’s an hour away, in Lexington, Texas. So wake up early, grab some coffee, and try to hit the road by 7 a.m. No time for roundabout routes, so just head straight there—290 to Farm-toMarket 696. Fortunately, Farm-to-Market 696 in the dawn light is a beautiful road, so enjoy the drive.

Snow’s is a small red building with charming outdoor seating next to the outdoor smokers. It was only founded in 2003, but one of the founders, Pitmaster “Tootsie” Tomanetz, had multiple decades of prior experience smoking meat. Mrs. Tomanetz is an icon in the BBQ world, and rightly so—at 83 years old, she is still running the pit herself, and is producing some of the best barbecue available anywhere.

Don’t skimp on the velvety brisket, which ranges in quality between exquisitely delicious and mathematically perfect. The pork steak is also astonishingly good, moist and deeply flavorful without being too rich. And, one morning, the jalapeno sausage forever altered the way I think about sausage. But really,

PHOTO VISIT AUSTIN

48

49 everything here is great. And the dewy backyard, with Hank Williams on the speakers mixing with the sound of cattle lowing from the stockyard down the street, is as perfect a place to eat barbecue as one can imagine.

Stop afterwards for gas, a bathroom break, and a bottle of Big Red at the Bastrop Buc-ee’s. Then you have a little time to kill before the next stop. Nature lovers could trek out of their way down to Palmetto State Park, to see a weirdly isolated little Lost Valley of the DinoPlants. Pie enthusiasts could head over to Round Top in search of a slice of pecan. Or you could do what I did after my first trip to Snow’s and sit half comatose on a rock in Bastrop State Park, staring at the sky while fighting back the Fear. What are you doing out here in the middle of Texas? What convinced you that eating this much barbecue was a good plan? Will you ever recover from this? But no, that’s just the meat sickness talking— some more Big Red will take care of that for now.

Press on to Lockhart.

There’s lots of great barbecue available in Lockhart, but you just ate at Snow’s, so you’re here with laser focus, for just one crucial thing: the best sausage in Texas. Admire the beautiful old courthouse, then walk over to Smitty’s Market.

As the screen door smacks closed behind you, it will take your eyes a moment to adjust to the dark flame-licked cavern you’ve just entered.

The pits at the other end of the hallway are always roaring away; take a moment to marvel at the stalactites of ash

that form above the fires, and try to get a good look at the pit filled with round sausage links. Those sausages are what you’re after—coarse ground, perfectly spiced, they are bursting with juice, and the casing has an ideal snap. You should really have at least one or two right now. Also, you should buy a bunch more, cold, to stuff into your suitcase. Pro tip: there’s a price break at $25.

On the way back into Austin, prep for tomorrow.

Stop at the Whip In and buy plenty of interesting beer, then swing by a grocery store and pick up a cooler, plastic cups and some ice. Ice the beer down in the cooler, and leave that in your car overnight.

Then take the edge off the meat sweats for good with liquor, maybe at drink.well, a cozy bar for the well-heeled hipster, or maybe stuffed into Techo, a quaint little rooftop mezcal bar on top of another bar. Again, though, not too late—you have another early morning tomorrow.

DAY THREE: IT’S NOT JUST A LINE IT’S THE LINE

Sunday morning, it’s up at dawn again, this time to get in The Line at Franklin. Aaron Franklin opened Franklin in 2009 and changed everything.

Prior to Franklin, the assumption was that any truly great barbecue restaurant had to be located in a small Texas town and had to have been there for years. Great BBQ joints somehow happened biodynamically, or by act of God, like wild truffles.

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The Big Ol’ BBQ Trail 01. LOUIE MUELLER BARBECUE

206 W. 2nd St., Taylor, Texas 512-352-6206 louiemuellerbarbecue.com

02. BLACK BOX BBQ 201 E. 9th St., Georgetown, Texas 512-635-6024 blackboxbbq.com

03. MONUMENT CAFE

500 S. Austin Ave., Georgetown, Texas 512-930-9586 themonumentcafe.com

04. ENCHANTED ROCK STATE NATURAL AREA 16710 Ranch Rd. 965, Fredericksburg, Texas 830-685-3636 tpwd.texas.gov/stateparks/enchanted-rock

05. BLUEBONNET CAFE 211 US-281, Marble Falls, Texas 830-693-2344 bluebonnetcafe.net

06. COOPER’S OLD TIME PIT BAR-B-QUE 604 W. Young St., Llano, Texas 325-247-5713 coopersbbqllano.com

07. THE BROKEN SPOKE

3201 S. Lamar Blvd., Austin, Texas 512-442-6189 brokenspokeaustinTexas.net

08. SNOW’S BBQ 516 Main St., Lexington, Texas 979-773-4640 snowsbbq.com

09. BUC-EE’S BASTROP 1700 Texas-71, Bastrop, Texas 979-238-6390 buc-ees.com/index.php

10. PALMETTO STATE PARK 78 Park Rd., Gonzales, Texas 830-672-3266 tpwd.texas.gov/stateparks/palmetto

11. ROYER’S ROUND TOP CAFE

105 Main St., Round Top, Texas 979-249-3611 royersroundtopcafe.com

12. BASTROP STATE PARK 100 Park Rd., Bastrop, Texas 512-321-2101 tpwd.texas.gov/stateparks/bastrop

13. SMITTY’S MARKET 208 S. Commerce St., Lockhart, Texas 512-398-9344 smittysmarket.com

14. WHIP IN

1950 S. IH 35 Frontage Rd., Austin, Texas 512-442-5337 whipin.com

15. DRINK.WELL

207 E. 53rd St., Austin, Texas 512-614-6683 drinkwellaustin.com

yelp.com/biz/techomezcaleria-and-agave-baraustin-2

17. FRANKLIN BARBECUE 900 E. 11th St., Austin, Texas 512-653-1187 franklinbbq.com

18. BARTON SPRINGS MUNICIPAL POOL

2201 Barton Springs Rd., Austin, Texas 512-974-6300 austintexas.gov/ department/bartonsprings-pool

19. PETER PAN MINIGOLF 1207 Barton Springs Rd., Austin, Texas 512-472-1033 peterpanminigolf.com

20. PINBALLZ ARCADE 8940 Research Blvd., Austin, Texas 512-420-8458 pinballzarcade.com/ locations/the-originalpinballz-arcade

21. ALAMO DRAFTHOUSE 320 E. 6th St., Austin, Texas 512-861-7020 drafthouse.com/austin/ theater/ritz

22. MATT’S EL RANCHO 2613 S. Lamar Blvd., Austin, Texas 512-462-9333 mattselrancho.com

16. TECHO

2201 Manor Rd., Austin, Texas 512-480-8441

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G R E AT

GETAWAYS

A c o l orful s unset o n a fo g g y lake in Y el l o w ston e.

Y O U R G U I D E F O R P L A N N I N G Y O U R N E X T G E TA W AY

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WILDLIFE WATCHING

WEST YELLOWSTONE, MONTANA Sitting just minutes from Yellowstone National Park, West Yellowstone, Montana, is the perfect base camp for creating lifelong memories whether traveling with your family, or going on a getaway with the girls. Visiting in the spring and early summer means avoiding the heavy crowds while also taking advantage of seasonal rates for hotel rooms.

Spring and early summer bring some of the best wildlife spotting opportunities of the year. With bears emerging from their winter slumber; elk, deer, and bison babies being born; and animals foraging near boardwalks and roadways, visitors in the early season are treated to wildlife viewing unlike any other time of the year. Grizzly & Wolf Discovery Center – Open 365 days a year! Take advantage of this extraordinary opportunity to watch grizzly bear residents and three wolf packs. All the animals at the center are unable to survive in the wild and serve as ambassadors for their wild counterparts. During the spring, experience the Raptor Exhibit and the new Riparian River Otter Exhibit. grizzlydiscoveryctr.org

HEART OF FLY FISHING

Top blue-ribbon trout streams surround the town, making it the heart of fly fishing in the Rocky Mountains. In the spring, fishermen test their skills to catch rainbow and brown trout covered in stunning patterns and vivid colors.

Friendly guides, outfitters, and fly shops help make this experience accessible and enjoyable for everyone! yellowstonedestination.com/fly-fishing

HIKING & BIKING

From mid-March to mid-April, the West Entrance to Yellowstone is open to bicyclists only. Plus, many trails can be accessed right from West Yellowstone, and businesses offer biking gear, repairs, and rentals so no one has to worry about missing an amazing opportunity! Or lace up your boots and hit one of the many trails that surround the town. With more than 1,000 miles of hiking trails, you can find something for every age and ability.

PLAYMILL THEATRE

Experience the traditional art of live performance at the Playmill Theatre with shows centered around fun and family values. The cast offers a personal and interactive experience, from the time you are greeted and shown to your seat through the entire performance. playmill.com

SHOPPING

406-640-0069 | yellowstonedestination.com/spring

Forget about power shopping and slip into a relaxed mode. Casually stroll down West Yellowstone’s streets and you will find an assortment of stores, galleries, and specialty shops.

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RED MOUNTAIN RESORT Blended into the red rock landscape of southern Utah, Red Mountain Resort has everything you need to relax, renew, and rediscover your passion for adventure. Our famed Essential Retreat includes three healthy meals daily, guided morning hikes, and invigorating fitness and wellness classes. Enjoy a getaway from your average getaway.

SAGESTONE SPA & SALON

Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa custom-blends indigenous desert botanicals, local honey and mineralrich muds, clays, and salts to create tangible, restorative effects. Indulge in a spa experience that can only be had at Red Mountain Resort.

CANYON BREEZE RESTAURANT

Using the healthiest and freshest ingredients available, the cuisine at Canyon Breeze is only surpassed by the spectacular views. Whether you’ve had a long day on the trail or are spending a romantic night out, the inviting outdoor patio and double-sided fireplace pair perfectly with Canyon Breeze’s elegant menu.

OUTDOOR RECREATION ACTIVITIES

Open your guestroom door to a hiker’s paradise. The resort offers daily guided hikes right in our own backyard, customized treks to Zion and Bryce Canyon National Parks, and E-bike adventures through Snow Canyon’s red sandstone. Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

WELLNESS PROGRAMS & ACTIVITIES

Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and yoga, to meditation workshops and Personal Discovery retreats that allow you connect with your spiritual and emotional needs. No matter what your age or ability, we have a class you’ll love.

1275 E. Red Mountain Circle, Ivins, UT 84738 | 877-246-4453 | redmountainresort.com

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ACCOMMODATIONS

STEIN ERIKSEN LODGE Distinct and unsurpassed, Stein Eriksen Lodge sets the luxury standard in lodging, service, and amenities. Nestled amid the alpine beauty of Deer Valley Resort, Utah’s only Five-Star hotel and spa offers guests an iconic blend of Norwegian elegance and contemporary sophistication. For those who seek the best, there’s only Stein.

Each luxury accommodation is graced with the finest décor and lavish finishes, ensuring your stay is a seamless blend of opulence and tranquility. Guests are pampered with such refinements as lush fur throws, stunning views from the privacy of personal hot tubs, and impeccable turn-down services each night.

The iconic Lodge continues to set its sights on improving the guest experience with the completion of seven new luxury enhancements, including a 3,500-square-foot game room, outdoor plaza with fire pits, new family pool, movie theater, coffee shop, expanded locker rooms, and sports shop.

GLITRETIND RESTAURANT & TROLL HALLEN LOUNGE

offer tastes as bold and breathtaking as the mountain vistas that surround you. The esteemed Chef Zane Holmquist artfully crafts a specialty selection of seasonal pairings. From traditional Norwegian cuisine to gourmet American favorites, the expert culinary team upholds awardwinning standards with every dish.

THE SPA AT STEIN ERIKSEN LODGE

is an intimate Norwegian sanctuary.

Distinguished with alpine serenity and European elegance, Utah’s only Forbes Five-Star spa offers a myriad of services, including full body massages, exfoliating body scrubs, hydrating facials, manicures, and more. Indulge in ultimate relaxation.

HISTORIC MAIN STREET

The complimentary shuttle service makes it easy to experience the delights of Historic Main Street.

Stroll through the quaint boutique shops, dozens of fine art galleries, and exquisite restaurants of this picturesque little town. You can also discover Park City’s colorful mining history at the Park City Museum.

OUTDOOR ACTIVITIES

7700 Stein Way, Park City, UT 84060 | 800-453-1302 | steinlodge.com

Park City offers an abundance of outdoor activities to explore all year round. With over 400 miles of public hiking trails to choose from, this scenic summer haven is sure to please every outdoor enthusiast.

Guests can enjoy lift-served hiking and biking from the convenience of the Lodge’s slope side access.

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TAKE A BITE

LOGAN, UTAH Escape to quiet Cache Valley and discover your own adventure in Logan. It’s affordable and unforgettable.

Logan has an array of unique locally owned restaurants, and you’ll also appreciate the self-guided Foodie Trek and Signature Products Tour. Sink your teeth into our famous cheese, ice cream, Caffe Ibis coffee, Pepperidge Farm cookies, Cox honey, Lower Meats, Bluebird hand-dipped chocolates and more. Other unique products include handmade soaps and lotions, pajamas and socks.

NATURE CALLS

Explore Logan Canyon National Scenic Byway where you can hike, picnic, mountain bike, canoe, fish, bird watch, horseback ride and rock climb. The forest is a 5-minute drive from downtown. The 43-mile Logan Canyon National Scenic Byway features dramatic limestone cliffs and beautiful forests on the way to the breathtaking turquoise waters of Bear Lake.

STEP BACK IN TIME

The American West Heritage Center is a 160-acre outdoor history experience where you can capture the Old West with mountain men, farmers and pioneers.

Watch the blacksmith at work, take a wagon or pony ride, throw hatchets, see the bison, make arts and crafts, and listen to stories, music and more.

HIT A HIGH NOTE

Springtime is beautiful and summer is loaded with activity. Each summer Logan becomes Utah’s Heart of the Arts with three live-performance theaters in the historic theatre district, booked with great shows. Ticket prices are unbelievably affordable, the scenery and costumes are spectacular and the performances are brilliant.

The award-winning Utah Festival Opera and Musical Theatre opens June 22-Aug. 3. More than 300 performers straight from New York and Broadway present famed works such as Mary Poppins, Newsies, West Side Story, The Marriage of Figaro, Master Class and Bravo, Caruso! along with concerts, backstage tours, breakfast with the stars and more.

Right around the corner is the 1913 Caine Lyric Theatre, home of the Lyric Rep where the same lead performers star in a rotating schedule featuring a musical, a mystery, a drama and a comedy. Next door the newly restored 1924 Utah Theatre hosts live performances and classic movies.

Make your escape to Logan, Utah.

We’re just off the beaten path and you’ll like it that way.

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

In the Heart of Idaho Wine Country...

Taste the Good Life CALDWELL, IDAHO: Experience wine tasting at 15 boutique wineries on the scenic Sunnyslope Wine Trail with friends and family. Before resting in a quaint B&B or a local hotel, spend your evening just a short distance away in downtown Caldwell where Indian Creek Plaza, an outdoor event center, filled with evening entertainment and opportunities to experience our growing Farm-to-Fork restaurant scene will surely create a memorable experience.

For more information, contact the Caldwell Chamber: (208) 459-7493 CaldwellChamber.org • DestinationCaldwell.org • SunnyslopeWineTrail.com

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ON TARGET TAKING AIM: Easton Salt Lake Archery Center

BY TONY GILL

Breathe deeply. Visualize. Let it fly. Who could have guessed striking the center of concentric circles with an arrow would be so intoxicating? Some of the appeal may be due to the fleeting nature of success because archery is rather difficult for the uninitiated, like me. Naturally, many people use the venerable bow and arrow for practical purposes like hunting, but I’m a millennial in an age of great convenience, so my ambition as an archer is in pursuit of the wholly impractical. Technology’s inexorable march may have chipped away at archery’s relevance as a trade of conflict, but it’s thriving as a widely-accessible recreational sport in Utah where the world-class Easton Salt Lake Archery Center (ESLAC) helps everyone from first-timers to Olympians hone their craft. Grab a bow and get ready to hit your mark.

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outdoors

Where the World’s Best Shoot

A lot of us probably had our first archery experiences firing away at summer camp or while shooting broken sticks with primitive homemade bows. On the sport’s other extreme is a deeply competitive and talented group of athletes with a World Cup and Olympic pedigree, and they convene at the ESLAC to battle it out. The facility hosted the Archery World Cup in June 2018, where the U.S. Team won gold medals in the men’s compound-bow team competition and the mixed team recurve-bow competition, in addition to an individual gold medal, U.S. athlete Kris Schaff won in the men’s individual compound-bow competition. ESLAC was also slated to host the 2019 Archery World Championships before Utah’s finicky spring weather compelled organizers to move the event to Medellin, Colombia, and the venue is bidding for another world-level competition in 2020.

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When they’re not racking up medals while besting world-class archers, elite archers sharpen the finer points of their skills at ESLAC. It’s not hard to see why.

ESLAC is an expansive facility with an all-season indoor range featuring 12 shooting lanes to 70 meters, 20 lanes to 50 meters and 10 lanes to nine meters in addition to an outdoor range featuring 64 targets with a shooting distance up to 90 meters all against the stunning backdrop of the Wasatch Mountains. ESLAC is up to

the exacting standards and pinpoint accuracy of the world’s greatest archers, so it’s probably sufficient for wannabe Katniss Everdeen enthusiasts like the rest of us.

Learn to Shoot

Archery’s not quite point and shoot. You need to get your stance right, find a consistent anchor point and dial your breathing pattern. There’s a steep learning curve, which is why ESLAC offers an array of programs to get you up to speed. “We

59

World Championships

offer programs to bridge the gap between the beginner and the elite experience. This is the place for archers who’ve never picked up a bow all the way up to those training for the World Cup and Olympics,” says ESLAC Director Eric Blalock.

Complete newcomers to the sport can get started with the one-hour “Try Archery” class, which costs just $25 including equipment. Once archers are hooked, they can move on to the six-week Basic 1: Fundamentals course to build a solid skillset—the program’s minimum age is eight. The course costs $90, includes equipment and is designed to have archers scoring by the program’s end. From there, archers take on advanced techniques and equipment in the six-week Basic 2 course for $90, which includes equipment and one hour of free range time per week.

After mastering the basics, archers learn high-level concepts and training used by U.S. Olympic Athletes in the Intermediate 1 course to prepare for tournaments and leagues, which ESLAC

also hosts. Seriously committed archers over 18 years old can even complete in USA Archery Instructor Certification Courses at the facility for $200.

The Lighter Side of Archery

ESLAC has all the ingredients to take archers to the top of the podium, but they also have some unique archery programs for the less serious among us. These programs are ideal for parties or families and are great fun even for the completely uninitiated. Archery Tag features paintball-style action where teams run, hide, duck and shoot each other all without subjecting participants to the puncture wounds common to historical battlefields.

A 90-minute session costs only $25 per person with a minimum of eight archers.

Skeet Archery challenges archers to shoot foam targets out of the air, while Cosmic Archery lets participants get trippy with black lights, Day-Glo and music.

575 John Glenn Rd, Salt Lake City, 801-523-5232, eastonsaltlakearcherycenter.org

AXE THROWING: The Burliest Target Practice in Utah Archery a little too equipment-heavy for your taste? Try heaving axes downrange at wooden targets. It’s like playing darts on steroids, and it’s become a trendy way to challenge your accuracy—or blow off a little steam—in a hip setting. Social Axe Throwing opened a second location in Salt Lake City last year where you can sip on a beer while playing lumberjack for just $15 per hour. Coaches help you sort out the basics and stay safe, lest you head down range too quickly and end up like Dick Halloran at the Overlook Hotel. Flannel is optional but recommended.

1152 S 300 W, Salt Lake City, 801-486-2937, socialaxethrowing.com

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the

435 LIFE OUTSIDE SALT LAKE

Park City . . . . . . . . . . . 62 Around the State . . . . . 68 Statewide . . . . . . . . . . 72

SILLY MARKET

PHOTO COURTESY PARK SILLY SUNDAY MARKET

T

he Park Silly Sunday Market comes out of hibernation for its thirteenth year on Sunday, June 2. More than 200,000 people are expected to join in the madness this summer as local artisans, chefs, musicians and performers transform Main Street into a boisterous festival ground every Sunday from 10:00 a.m. To 5:00 p.m.

Revelers should be pleased to know their environmental impact will be minimized through Park Silly’s eco-friendly ethos. All consumable items are sorted into zero-waste stations for recycling, and all food waste goes to feeding lucky pigs in Kamas. Visit the Park Silly website to learn more about the market and see the most up-to-date listing of events. parksillysundaymarket.com

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park city

Where Do We Go From Here?

Shaping KIMBALL JUNCTION’S FUTURE by Learning From its Past

BY TONY GILL

Start your day in Kimball Junction with an espresso from Park City Coffee Roasters. Follow with a stop at Smith’s for some dinner provisions before a spin class at the Basin Rec Field House and a slice of pizza from Maxwell’s. The distance covered among all those stops is less than three quarters of a mile, but few would

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 9

The service area behind T.J. Maxx in Kimball Junction

dare tackle such a journey on foot for fear of certain death.

Kimball Junction is a maze of paint-by-numbers development with an endless sea of asphalt and sidewalks to nowhere. Its isolated pockets of community are notoriously hostile to pedestrians, which is why Summit County’s Neighborhood Master Planning Committee is trying to give the area a redesign.

Some would argue the effort’s too little, too late after 30 years of fragmented development. Each individual plot in Kimball Junction ticks required zoning boxes but without any overarching identity. The area was essentially built as a regional shopping center and truck stop—see the endless parking spaces and cornucopia of chain restaurants—but how it

cuisineunlimited.com

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Kimball Junction is striving to create a people-oriented environment.

falls short is in its evolving space as a town center for the growing majority of Parkites who call unincorporated Snyderville Basin home. The surge of diverse, new restaurants hints at the area’s potential but can’t mask its underlying incoherence.

traffic and development gripes have become the area’s number one export.

“Kimball Junction is the poster child for fear of development, but well-planned development is the opportunity to evolve it into the community you want. We

PLANNING IS THE HUMAN SIDE OF DEVELOPMENT WHERE WE CAN TAP INTO OUR IMAGINATION –PATRICK PUTT Prior to the 2002 Winter Olympics, the Summit County Planning Commission anticipated a surge in residential and commercial development, but pervading local opinion held that Synderville Basin would remain a rural area without the need for a broader plan. Lo and behold, some 26,000 people now call the Basin home and

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 9

can’t just abandon the area to market forces. That’s what got us here,” says Summit County Community Development Director Patrick Putt. The no development is good development ship sailed long ago; the county has already approved 4,000 single family units and 2.5 million square feet of commercial space, all of which is yet to be built.

The Neighborhood Master Planning Committee—which is comprised of property owners, elected officials and private residents—unveiled its amended neighborhood plan for Kimball Junction earlier in 2019 to guide the process.

“We’re striving to create a people-oriented environment, not one that’s catered to the movement of vehicles,” says Summit County Director of Planning and Zoning Design and committee member Peter Barnes.

Barnes emphasizes the need for centralized parking facilities and seamlesslyconnected, walkable neighborhoods with a logical mixture of open space, businesses and workforce housing to get people out of their vehicles and engaging with each other and their surroundings.“Everyone gets caught up talking about traffic, but there’s no one fix for that,” Barnes adds. “Some components of the plan will

help, but frankly traffic issues are secondary to the quality of experience in the community.”

The amended neighborhood plan isn’t a binding document; it’s a starting point. “The plan is a community creed, which we hope will drive neighborhood engagement during the development process,” Putt says. “Planning is the human side of development where we can tap into our imagination of what a better place looks like. We love to hear from people in the community whether it’s directly or at meetings, but we hope they can bring their ideas, vision and inspiration, not only complaints.”

Therein lies the primary crux of the development debate. Blindly abhorring change won’t fix Kimball Junction. Leaving the area to the development whims of the highest bidders will precipitate issues of exclusivity and inaccessibility familiar to Old Town. “Kimball Junction is the gateway to the entire area and the hub of a rapidly growing population in Summit County.

A spectrum of livability that fits a diverse set of needs is fundamental to the area,” Barnes says.

It’s going to take a wide array of informed, passionate people to drive change. Visit the Summit County website to get educated, get involved and see your ideas come to life in Kimball Junction’s future. co.summit.ut.us

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park city

Jordan Harvey and Brooks Kirchheimer

Dig In, Parkites HEARTH AND HILL’S Elevated Dining has Local Flair

BY TONY GILL

Far from Historic Main Street, a new restaurant row is gaining momentum in Park City. Kimball Junction has long been home to a few underappreciated local mainstays (and a few too many chain restaurants) but a new culinary expansion is taking root and transforming the area. Hearth and Hill, serving contemporary American cuisine—which in this case means everything from the short rib and oxtail tostada to chilled soba noodle salad to an asparagus melt—is the latest addition to the slate.

“The growth of people moving to Park City, and Snyderville in particular, is huge. People coming here from places like New York, Chicago and San Francisco have high expectations of

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what the dining scene should be,” says Hearth and Hill proprietor Brooks Kirchheimer. “We have an eclectic menu and a boundary-pushing concept, but we wanted a location that was local-centric, which meant we wouldn’t be a great fit on Main.”

Between seasonal ebbs and flows and a transitory population with finicky, vacillating tastes, Park City can be a difficult place to make a restaurant stick. Hearth and Hill is meeting the challenge with a staff composed of people with restaurant experience in Park City.

Kirchheimer and head chef Jordan Harvey previously worked together locally at Apex in Montage Deer Valley and Zoom on Main Street.

Hearth and Hill is committed to being more to the community than just another restaurant.

One dollar from every children’s meal sold is donated to EATS Park City, a local non-profit benefitting Park City students by helping them develop healthy habits gain access to fresh, nutritious food through hands-on cooking classes, indoor and outdoor school gardens, cooking camps and more. Visit the EATS Park City website to learn more and support their mission. eatsparkcity.org

PHOTOS: PORTRAIT, ADAM FINKLE; FOOD AND AMBIENCE CARLA BOECKLIN

Short rib and oxtail tostada

67 “I’ve been around the block and this is by far the best location I’ve been in,” says Kirchheimer.

“At my previous restaurant on Main Street, 90 percent of our customers were visitors. At Hearth and Hill 75 percent are locals, which is exactly what we were hoping for. New businesses are moving in adding vibrancy to the area, and it’s created a sense of community that helps everybody succeed.”

To thrive away from Main Street, a restaurant needs the local community on board, which starts with accessibility. Newpark has more than 300 free, covered parking spots near the restaurant, and hungry Parkites don’t have to battle traffic all the way down Utah Highway 224 to get their food. “We offer online ordering so people can run in and out to pick up food if they’re just grabbing lunch after soccer or skiing. And our location provides an approachable, laid back atmosphere gathering place for families year round,” Kirchheimer says.

1135 Center Drive, Park City, 435-200-8840, hearth-hill.com

HERMAN’S HERMITS STARRING PETER NOONE May 16–19 RICKIE LEE JONES JUN 7–9

Hearth and Hill interior

SINGIN’ IN THE RAIN May 24–June 2

HOT TUNA

ACOUSTIC DUO JUN 27–29

328 Main Street

A CHORUS LINE JUL 5–21

AN EVENING WITH

LEO KOTTKE June 13–15

STAND-UP COMEDY AUG 2–3

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LIVINGSTON TAYLOR

AUG 9–11

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435.649.9371

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around the state

Once upon a time, theater was

ST GEORGE AND CEDAR CITY

Theater Art Among the Red Rocks

BY ASHLEY SZANTER

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 9

entertaining—an escape from mostly grim reality. These days it seems theater is more about the message than the fun. Yet reality is more grim than ever. Head to St. George for relief from the darkness, existential and literal. The acclaimed Tuacahn Amphitheater presents live, light theater in Utah’s beautiful outdoors.

The 2019 season starts previews May 24 and runs continuously through October featuring Disney’s Little Mermaid and When You Wish, The Sound of Music, and Gentleman’s Guide to Love and Murder. Visit www. tuacahn.org for tickets. If you prefer

something more classic, the awardwinning Utah Shakespeare Festival housed at Southern Utah University in Cedar City, draws spectators from across the U.S. The 2019 seasons begins June 27 and features tragic classics Macbeth and Hamlet, but also elicits a few laughs with Twelfth Night and others. Between shows, be sure to absorb all the Fest has to offer from the lighthearted, free Greenshow, to backstage tours, academic seminars, and production seminars that give you access to props, costumes, and even Q&As with the actors themselves. Runs through October, get details at www.bard.org.

PHOTO KARL HUGH ©UTAH SHAKESPEARE FESTIVAL 2018

A scene from the Utah Shakespeare Festival’s 2018 production of The Foreigner.

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LOGAN

Get Dad Some Logan Sun

BY ASHLEY SZANTER

PHOTOS COURTESY VISIT OGDEN

Explore downtown Logan at the 2019 Summerfest happening June 13-15, Father’s Day weekend. Kick off the season on the Tabernacle’s front lawn as visual and performing artists delight the whole family.

Plein aire painting, arts and crafts and food vendors will also be selling summertime favorites.

Make sure to check out the work of Sedona-based featured artist Sugatha Roeder who creates one-of-a-kind handcrafted jewelry out of silver, gold, gemstones and pearls.

Go to logansummerfest.com for Pearl earrings by more information.

Sugatha Roeder

OGDEN

Gateway to the West

BY ASHLEY SZANTER

Along with the rest of the state, Ogden’s annual Heritage Fest celebrates the 150th anniversary of the transcontinental railroad completion with the famous Golden Spike. Governor Herbert declared 2019 “The Year of the Train” and few are are making it as real as Ogden, a railroad town from its get-go. (For more Golden

Spike-related events, go to Spike150.com.)

From May 9-11, the Big Boy 4014 and 844 steam trains will be on full display at Union Station and the event expands down Historic 25th Street for three days of historic presentations, live music, performances, vendors and community activities. visitogden.com

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around the state

BRYCE CANYON

Starship Log: Stardate June 2629, 2019 Just look up. The 18th Annual Astronomy Festival, hosted by Bryce Canyon’s Astronomy Rangers and local Astronomical Societies, will be held June 26-29. Experience the grandeur of the earth and the heavens (here’s looking at you, Milky Way) first-hand through provided telescopes and illuminating information from star experts. A special telescope allows you to explore the center of our galaxy, old Sol itself. Introduce your kids to model rocket buildings, learn how light pollution is killing our dark skies and what “night” really means. Make sure to participate in Astronomy Ranger Angie Richman’s constellation tour as she regales attendees with ancient stories about the constellations and how they earned their celestial names; childlike wonder provided free by the universe. nps.gov/brca

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

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statewide

Christine Stenquist, Founder of TRUCE, a pro-Prop 2 group that doesn’t support the Utah Legistlature’s replacement law.

Cannabis Chaos NO DISPENSARIES, few doctors, pot from Colorado, Nevada.

BY TAY LOR W. A N DER SON

Carol almost died last year in a car crash. She uses cannabis as part of her pain management plan while her shattered bones heal. The 48-year-old from Weber County fears she’ll lose her job if she uses her real name. So we’ll just call her Carol.

After the near-fatal car crash, her friends convinced her to try cannabis as part of her pain management plan.

She’s hoping she’ll be approved for surgery soon, but for the foreseeable future, Carol has been prescribed hydromorphone, a strong opioid medication. Cannabis

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products—in her case, low-THC-level droplets—help mitigate her need for the opioid and she’s been getting them from Colorado.

“My doctor said that it helps make me more sensitive to opioids so that I can use less. I’ve been using significantly [fewer opioids] since starting to use [marijuana],” she says.

Carol is aware of the dangers of opioid addiction, and cannabis has helped her avoid it. But getting cannabis from Colorado is difficult and, right now, a legal liability. And as she’s run out of her droplets,

she’s started to take more opioids again to deal with her pain.

Last November, in a state where conservative elected leaders have mightily resisted legalizing the plant, citizens fought to create a medical marijuana program through a ballot initiative. A majority of Utah voters passed Proposition 2, allowing certain people to use medical cannabis and authorizing the establishment of state-licensed and controlled dispensaries.

But then, state leaders and lawmakers quickly huddled to write a

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neighboring Colorado or Nevada. On new law to supplant the initiative the return trip they’ll face the voters passed. possibility of getting pulled over by The resulting bill is unlike any the wrong police officer in Utah. other medical marijuana program in While it would have taken time the country. It strictly limits access for a program under Prop 2 to get to a centralized state distribution up and running, the citizens’ system for a small number of private initiative was much less restrictive dispensaries that the law requires be than the replacement law. Patients designed to function like fear that even if and when the pharmacies. You won’t find any “bud replacement law is up to speed their tenders” named Blaze behind a Utah access will be limited. The cannabis counter.

Legislature called for seven to 10 Meanwhile, patients in limbo have private dispensaries in the entire been asking doctors to write state. Under Prop 2, it was to open permitting letters to shield them eight privately run dispensaries in from prosecution. Carol says her just Salt Lake County and at least doctor is on board with her cannabis one in every county in Utah. use but is afraid of writing her a Arkansas, for example, has a letter until Utah’s medical marijuana similar population to Utah and program is assembled. There are too allows 32 dispensaries. many unknowns, But the new law’s and many doctors supporters say despite are afraid to get the hiccups it’s on the involved with the right track. federally illegal “Everybody wants plant. the program to work,” Further muddying said Connor Boyack, the picture, law an early Prop 2 enforcement supporter and founder agencies are — CHRISTINE STENQUIST of the Libertas scratching their Institute, who later worked on the heads over how to respond to a Legislature’s replacement law. marijuana bust where the suspect “Whatever issues may present claims medicinal purposes but has themselves … we’re confident that no way to prove it. And, the law we’ll be able to work through those already faces a legal challenge that issues as they arise.” threatens to make even more Among cannabis advocates, so changes and possibly reinstate Prop few outlets is a major sticking point.

2. (See sidebar: “Rocky’s Way (or “There are supposed to be 7-10 The Highway.”) dispensaries [and] they have to have These are the growing pains of a a pharmacist on duty,” said nascent medical marijuana program Christine Stenquist, founder of being rolled out by a reluctant state TRUCE, the group that supported government. Patients are caught in the Prop 2 but didn’t agree to a fog of uncertainty. compromise. “Seven dispensaries Without dispensaries in place for a state this large is ridiculous… under the new Utah Law, patients like some of these counties are really, Carol will continue buying cannabis really huge. Who can drive two locally the old fashioned way, through hours round trip for medicine?” illegal dealers, or taking trips to

PHOTOS ADAM FINKLE

SEVEN DISPENSARIES FOR A STATE THIS LARGE IS RIDICULOUS.

Former Salt Lake Mayor Rocky Anderson plans to fight the replacement law.

Rocky’s Way (Or the Highway) Former Salt Lake City Mayor Rocky Anderson has filed a lawsuit on behalf of Prop 2 supporters that could bring both efforts to legalize medical marijuana—Prop 2 and the replacement bill, H.B. 3001—crashing down.

Anderson is asking Utah’s Third District Court to restore Prop 2’s larger, market-led system that resembles dozens of other states and relies on a widespread private market to handle the illicit plant.

He argues the Legislature has taken too much power from the people. He also claims the Legislature does the bidding of the LDS Church, which he says has unconstitutionally “dominated” the process around the issue.

Anderson is working on a third claim that will target a vulnerable piece of the Legislature’s law. He says the law forces state and local employees to violate federal law by working in cannabis facilities.

“That to me is an absolute sure winner,” Anderson says. “For the Legislature to compel anybody to distribute cannabis is absolutely in conflict with federal law.”

Anderson sent a letter in February to more than 100 county officials, searching for a possible plaintiff to join his case. It reads like a threat: “Every dollar spent and every minute devoted to planning for the implementation of H.B. 3001 is an utter waste of precious resources because the law will never—can never—be put into operation.”

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BY MARY BROWN MALOUF

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The big moment had finally arrived.

It was an auspiciously sunny day.

The two locomotives—United Pacific’s No. 119 facing west and Central Pacific’s Jupiter facing east—were in place where miles of track met at Promontory Summit in the middle of Utah’s West desert. In other words, the middle of nowhere.

All the dignitaries were gathered as well as a crowd of, oh, anywhere from 500 to 3,000, depending on who was reporting. The telegraph was set up. The specially crafted laurel-wood tie, the silver maul and the famous Golden Spike were in place.

The world was waiting.

Central Pacific president Leland Stanford and United Pacific vice-president Thomas Durant tapped the Gold Spike, then stepped up to the real iron spike.

Stanford took a swing…and missed the spike entirely, hitting only the tie. Durant, who had cancelled his scheduled speech because of a headache—likely caused by too much pre-ceremony partying—missed the spike and the tie. Others, including Harriet Strobridge, wife of UP construction James H. Strobridge and defacto camp nurse, also took a swing. A railroad worker, probably Chinese, actually hammered home the iron spike with an iron maul, both wired to the telegraph line so the whole country could “hear” the blows as the spike was driven. Finally, the telegraphs sent out the message to the world: D-O-N-E.

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The awkward end to years of planning and building seems a fitting finish to a project that had a high-minded but commercial purpose, had seen so many deals gone wrong and promises broken and spawned a moving town to accompany the work, served by cooks and prostitutes, gambling halls and apocalyptic, portable churches. But the rail line was, indeed done.

The fancy spikes, the laurel-wood tie and the silver maul were all just for show, manufactured to create a legend. And they did. On May 10, 2019, Utah will celebrate the sesquicentennial of the driving of the Golden Spike which completed the last link in the First Transcontinental Railroad at Promontory Summit. The whole state will celebrate (see sidebar) an event that happened 150 years ago—about which most of us either know nothing, are misinformed or accept legend instead of facts.

Because 150 years can distort reality like a game of telephone (or telegraph). It’s the historians’ job to separate myth and reality.

And that’s the goal of this year’s celebration. “We don’t want to just party like it’s 1869,” deadpans Doug Foxley, chair

PHOTO UTAH STATE HISTORICAL SOCIETY

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Joining of the Rails at Promontory, Utah, May, 1869

Commemorative Plaque at Golden Spike Historical site in Promontory

of Spike 150 which is organizing the event. The goal is to leave a more accurate and inspiring picture of the hows and whys of the Transcontinental Railroad—one that celebrates people and cultures, not just iron and steel.”

Finishing the First Transcontinental Railroad was a big deal—the second biggest deal in Utah’s history, just behind the arrival of the Saints. And in terms of symbolism, telecommunications, photography and America’s sense of self, the Golden Spike was monumental.

Some have said the connection was equivalent to the moon landing. Like setting foot on the moon, it proved that we can do anything.

Even when we don’t really need to.

mile of track laid. Leland Stanford, a wealthy former California governor who had run on an anti-Chinese immigrant platform, and fellow financiers—Mark Hopkins, Collis Huntington and Charlie Crocker, together known as the Big Four—supported railroad construction east from Sacramento, at first only through California.

The Union Pacific Railroad, headed by Thomas C. Durant who had illegally managed to get controlling interest, would build west from the Missouri River.

His crony, Herbert M. Hoxie won the Union Pacific construction bid, only to

sign the contract over to Durant; thus Durant could pay himself for construction with no congressional oversight, meaning big money. Later Railroad Acts—lobbied for by Thomas Durant with the aid of $400,000 in under-the table handouts— modified the agreement and doubled the land and money.

In 1864, the railroads were given rights to all the natural resources on the line. The tracks would meet in the middle—a place not specified until weeks before the final spike.

The race was on.

Max Chang, Doug Foxley and Cindy Gubler helped plan and spread the word about Spike 150.

PHOTOS ADAM FINKLE

RAILROAD ROOTS In 1862, President Abraham Lincoln, a former railroad attorney, urged Congress to pass the Pacific Railway Act, with the goal of building a railroad that would connect East to West. The deal granted 6,400 acres of land and $16,000 in government bonds for each

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Andrew J. Russell (American, 1829–1902), Promontory Trestle Work and Engine No. 2, 1869.

THE SPIKE(S)

THE GLITCH

Yes, actually, there were four. Maybe more. Nevada ordered a silver spike on May 5, 1869, just a few days before the scheduled ceremony. Twenty-five ounces of silver were hurriedly forged into a six-inch spike, then rushed 20 miles to Reno, barely in time to be given to Leland Stanford on his train heading to Promontory Summit. Arizona Territory’s new governor, Anson P.K. Safford, also contributed a spike—made by gold-plating the head of an ordinary 6-inch iron spike and silver-plating the shaft. A second golden spike was ordered by Frederick Marriott, proprietor of the San Francisco News Letter newspaper company.

But the spike, the 17.6-karat capital-letter Golden Spike for the final ceremony, was the grandiose brainchild of David Hewes, a San Francisco financier. Its sides were engraved with the names of the railroad officers and directors and the date—May 8, 1869.

Wait, what? We all know the Golden Spike ceremony was on May 10, 1869. We also know the best-laid plans of mice and railroad men often go awry.

Here’s the deal: Leland Stanford had chosen the locomotive, Antelope, to pull his train from Sacramento to Promontory. Work on the track was still in progress. In the Sierra Nevada Mountains a crew was removing trees along a steep mountain cut: They rolled big logs down onto the tracks where they could be sawed into smaller pieces. The crew waited while a train passed, but didn’t see the signal that meant another was right behind it, so they let the log roll—right into the path of the Antelope, which was seriously damaged. So the nearby Jupiter was called into action and history.

The Durant Special carrying UP’s vice-president, Thomas Durant, stopped to take on water in Piedmont, Wyo. They didn’t leave that spot for two

A replica of the famous Golden Spike.

The original is usually housed at Stanford University; it’s on view this spring in Utah.

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days. Turns out about 400 laid-off tie-cutters hadn’t been paid in three months—they chained Durant’s train to the siding and refused to free it until they were paid. But the money didn’t arrive until May 10, two days after the scheduled ceremony. Then the train was stopped again, this time by the Weber River whose waters had damaged a bridge.

The locomotive shoved Durant’s coach and lighter cars across the teetering bridge. Durant and the dignitaries walked—very carefully—across the bridge and ensconced themselves in their luxurious cars, going nowhere: The bridge was too frail to stand a locomotive’s weight. Luckily, No. 119 was sitting on a siding in the Ogden yard. It was rushed up the canyon to haul Durant to Promontory.

So it was the wood-burning passenger train Jupiter and coal-driven freight train No. 119 that stand nose-to-nose in all the famous pictures. Less than a decade later, they were both sold as scrap for about $1,000. For the centennial ceremony in 1979, the locomotives were rebuilt, 22-carat gold leaf and all, at a cost of $750.00. (And the builder gave them a good deal.) Today, a full-time crew of three and a slew of volunteers keep the brass polished. “Lots of folks get the steam bug,” says Richard Carrell, facility manager at Promontory.

PHOTOS : (LEFT) COURTESY UNION PACIFIC RAILROAD MUSEUM; (RIGHT) UTAH STATE HISTORICAL SOCIETY

Golden Spike material as originally displayed in Stanford Museum.

79 RAIL WORKERS

TEA. BUT NO SYMPATHY

Look at Andrew J. Russell’s famous “champagne photo” (the bottle edited out of some images because of the country’s growing Temperance movement) and you might be reminded of today’s U.S. cabinet—it’s all white men. Most people know that’s not true: Immigrant Chinese built the railroad. Irish immigrants built the railroad. Black men built the railroad.

Mormons built the railroad. And yes, white men built the railroad. The working crew, like Kanye West, had an entourage: Cooks, prostitutes, ministers and photographers all did their bit to support the crosscountry endeavor. The Union Pacific crew developed a reputation for the rowdy culture it created, called Hell on Wheels, way before the Harley was invented. (The TV series is painfully accurate.)

Initially railroads intended to hire only white Americans, but an 1865 advertisement for 5,000 workers brought in just a few hundred. And many who took the jobs were lured away to the Nevada silver mines where they received better wages and could dream of striking it rich.

The railroad project hired all the California Chinese population they could, then started using agents to sign up workers directly from mainland China.

These workers, of course, ate Chinese food: rice, dried vegetables, dried oysters, dried abalone fish, some pork and poultry.

Fresh vegetables came from California.

They also drank tea and hot water (and occasionally drank wine and smoked opium). The Chinese diet and especially the use of boiled water reduced the outbreaks of dysentery and other diseases that plagued the other crews.

Racism was blatant: Unlike whites, the Chinese had to foot the bill for their lodging, food and even their tools. (The Irish or white workers were fed mainly meat and potatoes along with whiskey.) Few Chinese laborers were known by name: ­They were all referred to as “John Chinaman.” Chinese workers were paid less

PHOTO UTAH STATE HISTORICAL SOCIETY

‘THAT’S MY GREATGREAT-GRANDFATHER’ Nine out of 10 Utahns claim an ancestor appears in the famous “Champagne Photo.” But. Yeah.

Right. Sometimes, however, it is true. Editor Jeremy Pugh grew up on lore about his Great-GreatGrandfather, William Henry Tout, who was an experienced railroad engineer. Jeremy’s mother, Marlene Burton, has collected dozens of pictures of Tout as well as records of his work on the railroad, which prove he was an assistant engineer for the Central Pacific RR and present at the ceremony. Tout stands in front of the smokestack of the Central Pacific’s Jupiter. She took the opportunity of the photo’s grand display at the UMFA to show off the family legend.

and worked more. At one point, Chinese workers went on strike for higher wages and reasonable hours. Progress through the Sierras stopped. In response, the railroad cut off all food and even communication to the Chinese—a week later, the Chinese returned to work at the same wage. Despite the fundamental role of Chinese workers building the Transcontinental Railroad, Congress passed the Chinese Exclusion Act, banning immigration from China for a decade. The Act was extended in 1892 and 1904, indefinitely.

Max Chang, a Spike 150 board member, and a native-born Utahn with Taiwanese heritage, remembers his “aha” moment. “We studied Utah history in seventh grade and the teacher quoted U.S. Transportation Secretary John Volpe from the San Francisco Chronicle report about the 1969 commemoration of the 100th anniversary of the Golden Spike:“Who else but Americans could drill ten tunnels in mountains 30 feet deep in snow?” Federal law denied citizenship to Chinese at the time. I vowed I would never go to Promontory Summit until that was altered and the thousands of Chinese were recognized.”

Chang visited the Promontory monument for the first time last year.

A Chinese gang curving iron rail in 12-mile Canyon (also known as Palisade Canyon), Nevada, during construction of the Central Pacific Railroad in 1868.

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80 THE ROUTE The route from east to west had been discussed hundreds of times. Should the track be laid along a southern route or a northern route? Where would it begin and end? It would have been easier to run the tracks through the South, but the Civil War was still being fought when the project was started and barely over when the actual building began. So they took the Northern route. There was no designated “meeting point.” Each railroad built as fast as they could, collecting land grants and cash with every mile, until they met.

Never mind that railroad land grants cut right across Indian hunting grounds and the vast herds of buffalo that was native lifeblood. Nothing stood in the way of “progress.”

THE MORMONS

owed Young. They finally agreed to a deal: The railroad companies gave Brigham Young enough material to get a connector line from Salt Lake. Still, after Young died in 1877, it was found he only profited $88,000 from the whole deal.

NEW MEDIA The single word “done,” flashed by telegraph around the country has come to be considered one of the first nationwide media events.

The railroad barons were totally aware of how photographs could create the public’s perception of the project—each had hired photographers to document the construction and the final ceremony, largely with the goal of using the shots to encourage immigrants to go west. Alfred J. Russell for UP and Alfred A. Hart for CP, assisted by Utah photographer C. Savage, took hundreds of images, each one taking about six hours.

“Except for Matthew Brady’s

Promontory Point facility manager Richard Carrell and locomotive engineer Cole Chisam on Jupiter’s cowcatcher at the historical park. No. 119 is on the left.

PHOTOS ADAM FINKLE

Brigham Young was one of the original stakeholders in Union Pacific. Before construction began, he bought $5,000 worth of stock in the company. He was sure the tracks would come through Utah, maybe even Salt Lake City, and bring more Latter-day Saints as well as money to the young state. After all, Mormon pioneers blazed the original trail for much of the decided route. Plagues of crickets,

grasshoppers and locusts meant the Mormons needed money.

In 1868, Brigham Young signed a contract with Union Pacific for more than $2 million for the Mormons to do all the grading, tunneling and bridge masonry from Echo Canyon to Ogden. He subcontracted the work to his son, Joseph, Bishop John Sharp and a gentile, Joseph Nounan. (All the subcontractors paid a tithe to the church.) In the end, the railroad moguls decided they were not going through Salt Lake City because of the steep mountain ranges around the city—it would take too much coal. And the train had to run near a river—steam engines needed two thousand gallons for every 15 miles traveled. On Sunday August 15, Brigham Young addressed his faithful with a revelation upholding the railroad’s reports. But he was angry—he did not attend the Golden Spike celebration.

When the project was finished, Union Pacific was practically broke. But it still

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THE SESQUICENTENNIAL CELEBRATION Starts at Promontory Point, May 10, 8:30 a.m.

The Spike 150 Foundation, which supports the Spike 150 events, wants The Year of the Train declared by Governor Gary Herbert to be informative and thought-provoking as well as fun. “We want kids to learn to appreciate history and to ask questions about it,” says Doug Foxley. The year-long celebration will take place in towns all across Utah—at hundreds of separate concerts, performances, plays, conferences, lectures, art exhibits and reenactments.

Those attending the sesquicentennial celebration at Promontory Summit must purchase a $20 vehicle ticket. Visit spike150.org to purchase a vehicle ticket and for complete information about Spike 150.

The Utah Capitol displayed the original spikes April 8-12, as well as the exhibit A World Transformed: The Transcontinental Railroad and Utah, photographs and documents exploring the impact the transcontinental railroad had on individual Utahns. Another exhibit, Tracing the Path: Chinese Railroad Workers and the First Transcontinental Railroad sheds light on the longoverlooked and crucial part Chinese workers played in building the historic railroad. utahstatecapitol.utah/gov The O.C. Tanner Gift of Music Concert, features The Tabernacle Choir at Temple Square and the Utah Symphony, with Broadway stars Brian Stokes Mitchell and Megan Hilty, Friday, May 10 at 8 pm at the Conference Center of The Church of Jesus Christ of Latter-day Saints.

PHOTO ADAM FINKLE

Hill Air Force Base’s STEM program is partnering with Spike150 to inspire the next generation to think outside the box to create the next revolutionary breakthrough. Visitors young and old can explore rocketry, aviation and drone technology.

As One is an original musical production and ceremonial reenactment of the historic 1869 driving of the Golden Spike, written and directed by award-winning composer/ songwriter team, Stephen Nelson and Anjanette Mickelsen.

Jennifer Parker Hohl, with the Utah Children’s Theater wrote and directs

the piece. Friday, May 10 from 12:30 to 1 p.m. at Promontory Summit. This performance will also be broadcast live

by KSL and made available by UEN for schools across the state.

Gold Mountain, a new musical by awardwinning composer Jason Ma and actor and director Alan Muraoka, is a love story about a young Chinese railroad worker featuring Broadway star Ali Ewoldt. At The Eccles in Salt Lake and in Ogden at Peery’s Egyptian Theater. For times, visit Spike150.org.

The Utah Symphony presents Aaron Copland’s Pulitzer Prize-winning Appalachian Spring and Billy the Kid with a newly commissioned work from Grammy-nominated, Chinese born-American composer Zhou Tian conducted by Utah Symphony Music Director Thierry Fischer.

The Utah Opera has commissioned four composer-librettists to write 10-minute, Golden Spike-themed operas premiering in late May, in Brigham City, Ogden and Salt Lake City, and will then be performed in community concerts and “random acts of opera” over the next few seasons.

The Race to Promontory The UMFA exhibits more than 150 rare photographs and stereographs documenting the construction of the transcontinental railroad 1869 by Andrew Joseph Russell and Alfred A. Hart from the Union Pacific Historic Collection. The exhibit also includes 31 works on loan from the J. Willard Marriott Library by 19th century Utah photographer Charles Savage, who composed scenes of the railroad and to boost tourism. umfa.org

The century Golden Spike celebration sold elaborate memorabilia, like this gun, replica spike and certificate.

chronicles of the Civil War, this was the first photo-journalism,” says Leslie Anderson, who curated “The Race to Promontory” exhibit at Utah Museum of Fine Art. “But an image is only a moment.

There’s a whole backstory to the photos.”

Many of the photos appeared in Great West Illustrated. The government and the railroads were selling the idea of the project as the realization of Manifest Destiny, as a conjoining of the East and West in contrast to the North-South conflict that had ripped the nation apart.

But Durant and Leland Stanford’s Big Four really saw it all as a way to cash in. The more miles, the more money—this was a financial race.

END OF THE LINE Although the driving of the Golden Spike marked the completion of the transcontinental railroad, it did not actually mark the completion of a true coast-to-coast railroad: neither Sacramento nor Omaha was a seaport. A coast-to-coast rail link was completed in August 1870 with the Denver extension of the Kansas Pacific Railway. Even though train technology was not really advanced during the building of the Transcontinental line, innovations and invention were constant in the building and redesign of trestles, trusses, tunnels and grading.

The original Utah track was salvaged for the war effort—an event marked by a ceremonial “undriving” of the last iron spike.

In 1957, Congress established the Golden Spike National Historic Site.

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S T AR T UPS, IPOS & COWS?

How did Utah become America’s Next Tech Hot Spot?

BY J E R E M Y P U G H IL LU S T R AT I O N BY J A RO M W E S T

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IBM 650

SOMEDAY, WHEN FOLKS TALK ABOUT THE TECH BOOM IN UTAH,

they’ll likely name-check companies like Word Perfect and Novell. Other folks will tell you about the beginnings of Atari, Pixar and the capital “I” Internet itself from the computer science department at the University of Utah. And while all that’s true, the truth is that tech innovation in Utah started in 1954. With cows.

Yes. Cows.

Computers in 1954 were less desktop and more floor top. They lived in giant, temperature-controlled rooms, tended to by men with vinyl protectors protecting their pockets from mechanical pencils and slide rules. That year, IBM debuted the IBM 650, the world’s first mass-produced computer and brought data processing power out of the realms of military and big-think research into the broader world. The IBM 650 weighed 6,000 pounds. The power unit and CPU were 5 feet tall and took up 12 feet of floor space, with another 3 feet required for the card reader. Its proto-nerd tenders input and output data with manila punch cards. It also had a big, comforting panel of blinking lights, making it the first computer that actually looked like it was doing something after the data went in.

But back to those cows.

The new access to computing power caught the attention of researchers in Utah State University’s Agriculture Department. They were trying to devise better ways for dairy farmers to keep track of their herds beyond just going out to the barn and counting cows. Milk was big business in Utah and the world’s first big (literally) business computers were about to change the way farmers worked—from measuring production to calculating costs; managing feed to shipping

AVERAGE ANNUAL TECH JOB GROWTH 2007-2017*

3.6% 1.6%

UTAH

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U.S.

$77,200

$

85 product, everything could be counted down to the last curd. The USU Department of Agriculture was about to become the USU Department of Agricultural Science.

The effort at USU created the private company Dairy Herders Incorporated (DHI) in 1954. DHI, as it’s known today, was the first data processing company in Utah and, heck, the first tech company west of the Mississippi. Steve Jobs and Bill Gates, both born in 1954, were literally babies while tech was growing here in Utah, out in the milking barn, with the cows.

PHOTO ADAM FINKLE

SILICON SLOPES DEFINED (SORT OF) Today, we are a long way from punch cards and mammoth machines.

You have more computing power in your pocket than a room full of IBM 650s. Data whizzes back and forth in the air we breathe. There’s gold in them thar data packets and the rush is on here in Utah’s Silicon Slopes.

Silicon Slopes is many things. It’s a term coined by Domo founder Josh James to assert Utah’s place next to the dominant noun of Silicon Valley, where baby Steve Jobs grew up to wear turtlenecks and create the tech that put that room full of IBM 650s in your pocket. It’s a place, loosely considered the area just past the Utah State Prison as you cross the border from Salt Lake to Utah County. (But really tech companies are located all up and down the Wasatch Front.) It’s an organization, something like a chamber of commerce created by the dominant figures in Utah’s tech world to promote Utah as a place to do that voodoo that tech innovators do.

Silicon Slopes, the one with the logo and offices, is administered by Clint Betts, a fast-talking wunderkind with sneaker game who came out of the startup world and saw the need to create an entity that could share information, bring

people together and tell the story of the Utah tech community.

“In the startup world, everyone knows who’s who in Utah,” Betts says. “We all knew all the names and the history, but no one was telling those stories to the larger community so we started thinking about what it would look like to really tell those stories and connect to the world.”

The non-profit outfit exists to draw attention to the Utah tech scene, attract talent and encourage them to stay. It also works to create and retain tech talent from within, lobbying for legislation like the recently passed HB 227— The Utah Computer Science Grant Act—which provides funding for Utah schools to teach computer science. (See sidebar: “Did Utah Blow Millions for Tech Funding?”) It also presents free monthly workshops and networking events at its HQ at Thanksgiving Point and other locations around the state.

Its big show is the annual Silicon Slopes Tech Summit, that this year brought more than 20,000 members of the tech industry (nerds!) to the Salt Palace for workshops, rah-rah keynotes from the likes of Alexander Rodriguez (yes, that one) and networking klatches.

Val Hale, Director of the Governor’s Office of Economic Development (GOED).

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AVERAGE EARNING PER JOB IN UTAH, 2017*

WHY UTAH IS THE PLACE (AGAIN)

Word Perfect and Novell were truly the two first tech “giants” in Utah in the early 1980s. The first, founded by Bruce Bastian and Alan Ashton, created the industry standard for word processing. Novell, under the leadership of Ray Noorda, was, in its day, the industry standard in networking.

Both were perfectly positioned for their time. Personal computers started showing up in homes and offices and, well, we needed ways to use them. Word Perfect took that befuddling blinking green command line and gave you the power to turn it into a familiar typewriter-type interface. Novell, meanwhile, made business-grade networking technology that allowed computers to talk to each other.

And both companies were acquired or absorbed into bigger players that came along as tech innovation heated up. Microsoft essentially crushed Word Perfect, while Novell slowly became obsolete as desktop computers began to come with networking capabilities built in.

But their true legacy was to start a culture of tech innovation in Utah, says Val Hale, Director of the Governor’s Office of Economic Development (GOED). .

Before Word Perfect and Novell, companies would grow, expand and move away,” Hale says. “Those two were on the cutting edge back then

$56,600

TECH INDUSTRY

OTHER INDUSTRIES

3 6%

1.6%

Jeremy Andrus, owner of Traeger Grills, builds internet-connected wood-fired grills for his loyal customers.

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and they trained a whole community of skilled tech workers who chose to stay in Utah Valley and build their own companies.”

And those companies begat more skilled workers, who begat more companies and so on, and so on.

Suddenly there’s an ecosystem of talent and skill that wasn’t there before. For example, in 2009, Adobe purchased Omniture, an analytics platform, instead of shutting down the Utah shop and moving it to Adobe HQ in San Jose, Calif. Adobe opted to build an outpost here in 2012.

“These companies are realizing that they can grow and prosper in Utah,” Hale says. “They don’t have to move to California or Boston.”

Another case is Skullcandy, the whiz-bang headphones company that started in Park City. Jeremy Andrus came to Utah in 2005 from the Bay Area and was instrumental in Skullcandy’s success. When the brand went public, Andrus decided to move on but also to stay in Utah for his next venture: Traeger, a high-tech grill company (yes, that’s a thing) with an HQ in Sugar House.

“First, Utah is a very businessfriendly state and people here are incredibly entrepreneurial,” Andrus says. “But it’s more than that. There’s a sense that we are the underdogs and so

*SOURCE: KEM C. GARDNER POLICY INSTITUTE ANALYSIS OF 2017 DATA FROM THE UTAH DEPARTMENT OF WORKFORCE SERVICES AND BUREAU OF ECONOMIC ANALYSIS USING THE REMI PI+ ECONOMIC MODEL.

$77,200

PHOTO ADAM FINKLE

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DID UTAH BLOW MILLIONS FOR TECH FUNDING? At last January’s Silicon Slopes Summit, five of Utah’s tech leaders gave the Utah Legislature a challenge. If lawmakers could come up with at least $5 million in funding for computer science education in Utah schools, they’d each pony up $1 million to match the effort. That’s $5 million if you’re counting along.

Aaron Skonnard, founder and CEO of Pluralsight, a tech-training platform

In an effort to respond to the challenge, lawmakers proposed HB 227 to provide grant money to schools from kindergarten (start ’em young) to high school, to build computer science programs. The original bill called for $7 million in funding for the effort that would

PHOTO ADAM FINKLE

you have a lot of people who are willing to grind it out and do the work.”

“Our intent was not to shut down a decades-old company in Oregon,” Andrus says. “But the people we had in Utah were just much more passionate and committed. We could build a better team here. So, we shut down our Oregon office and brought it all here.”

For Aaron Skonnard, a founder of Pluralsight, a global tech-training company, Utah was the most compelling spot when he was considering where to locate.

“In 2004, my cofounders and I lived in different states,” Skonnard says.

“We were just a virtual company. When we compared Utah to California and the East Coast there was lots to like. A pool of developers, sure but it was also the culture of the state. There’s a feeling of community here where people really want to build things. We’ve never regretted the choice to locate here.

We’ve had all the talent we’ve needed to grow at an incredible rate.”

have surpassed the threshold and released the $5 million.

But alas, last-minute wrangling over the budget beat the bill down to $3 million in one-time funding. The hang-up? Governor Gary Herbert’s push for tax reform. Bills like HB 227 were all reduced and marked as onetime allocations in anticipation of the special session to revamp state taxes. The deal isn’t dead, exactly, just caught in a morass of politics begging the question: What do a bunch of billionaires gotta do to give away $5 million bucks around here?

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88 DAVE ELKINGTON SILICON SLOPES

INSIDESALES

MOVERS & SHAKERS

InsideSales is a platform for sales teams to find and connect with potential customers using automation and artificial intelligence.

AARON SKONNARD PLURALSIGHT

The ecosystem of Silicon

Skonnard founded the company in 2004 with Keith Brown, Fritz Onion, and Bill Williams, to provide online video training courses for software developers, IT administrators, and creative professionals.

Slopes is populated with a tightly connected group of entrepreneurs. While this list is by no means comprehensive (there’s always some young and hungry upstarts out there) these folks’ companies are driving forces in Utah’s tech boom.

JOSH JAMES DOMO

ANDREW JOINER INMOMENT

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Domo is software-as-aservice (SaaS) company that compiles data visually to help companies make business decisions. He previously cofounded and served as CEO of Omniture, a web analytics company that was acquired by Adobe in 2009.

InMoment gathers customer and employee feedback and data to inform high-value business decisions and manage relationships with both customers and employees.

DAN BURTON

HEALTH CATALYST

RYAN SMITH

QUALTRICS

Health Catalyst is a healthcare data warehousing and analytics company. The company helps healthcare providers examine their practices and improve patient outcomes.

Qualtrics is the data-collecting software company founded in 2002 by Ryan, Jared and father Scott. Qualtrics uses online survey software to speed up academic and market research.

Qualtrics was acquired earlier this year by SAP.

89 CARINE CLARK BANYAN

JOSH COATES

INSTRUCTURE

BRAD RENCHER ADOBE

Banyan helps local businesses with social media management, new customer generation and content creation.

Instructure is an educational technology company based in Salt Lake City. It is the developer of the Canvas learning management system, cloudbased software that helps educators create online learning programs.

Adobe Experience Cloud, grew out of Omniture and is an enterpriselevel analytics and business intelligence platform.

TODD PEDERSEN VIVINT

SUSAN PETERSEN

FRESHLY PICKED

HOWARD HOCHHAUSER ANCESTRY

Vivint is a home automation, security and energy company.

It was acquired in late 2012 by the Blackstone Group.

A children’s clothing company known for it’s stylish upgrades to everything from diaper bags to baby shoes. Petersen appeared on Shark Tank in 2013.

Ancestry gathers together genealogy records from a variety of sources and helps its customers research and learn about their family history.

CLINT BETTS

SILICON SLOPES

VANESSA QUIGLEY CHATBOOKS

JEREMY ANDRUS

TRAEGER GRILLS

A 501(c)(3) that promotes the tech industry in Utah through events and publications. Its board is made up of basically everyone on this list.

A tool for creating high-quality photo books quickly and easily, Chatbooks automate and streamline scrapbooking chores for busy moms.

A legacy brand acquired and purchased by Andrus after a successful run at Skullcandy.

The new Traeger Grills are wired to the internet and can run programs that control time and temperature.

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Cowgirl dress ($398) BB’s Apparel & Boots; Old Gringo Panya stud boots ($549) BB’s Apparel & Boots; black tassel belt ($25) Name Droppers; Tba choker ($98) Grace Clothiers; turquoise accented earrings ($22) Name Droppers

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Way Out

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West

THE WILD SPIRIT OF THE OLD WEST MEETS THE STRONG SPIRIT OF TODAY’S WOMAN. TIME TO KICK UP YOUR BOOTS!

MODEL: BAILEY MUELLER ART DIRECTION: JEANINE MILLER PHOTOGRAPHY: ADAM FINKLE PHOTO EDITING: JAROM WEST STYLING: FARASHA–VANESSA DI PALMA WRIGHT, PHOEBE DAVENPORT & KYLER THOMPSON LOCATION: COUGAR RIDGE LODGE, TORREY, UT M A Y / J U N E 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

Free People Rare Feelings maxi dress ($148) Soel; turquoise medallion belt ($260) BB’s Apparel & Boots

93 Top ($95) Flight; fringed leather skirt ($95) Name Droppers; Just Female Jesse silk scarf ($59) Mary Janes; La Medusa pearl necklace ($350) Grace Clothiers; brown wrap necklace ($74) BB’s Apparel & Boots; Dolce Vita Uma booties ($210) Flight; Gucci handbag ($535) The Lady Bag

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Alice & Olivia check shirt ($250) Joli; Wrangler Heritage denim jacket ($129) Soel; Citizens of Humanity Kristen high rise short ($208) Cake; blue necktie ($12) Soel

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Michelle blouse ($85) Mary Janes; skirt ($385) BB’s Apparel & Boots; Blank NYC Lenox high rise cut-off shorts ($98) Flight

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Johnny Was callisto velvet bomber jacket ($310) BB’s Apparel & Boots; dress ($88) Flight; bull bolero necklace ($85) BB’s Apparel & Boots; Tba Romeo Gasa collar ($132) Grace Clothiers; Taylor & Tessier B&D bracelet ($82) Habit; boots ($180) Flight; Oliver People’s square sunnies ($380) Cake

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97 Gus distressed bone cowboy hat ($395) & braided horsehair hat band ($50) Burns Cowboy; Ulla Johnson fringed cardigan ($159) Name Droppers; Equipment femme silk shirt ($39) Name Droppers; Levi’s skinny jeans ($128) The Stockist; Zorro tobacco ostrich & alligator wingtip boots ($2295) Burns Cowboy

Find your West at Cougar Ridge Lodge Yes, the West is more than a landscape.

It’s a state of mind. Westerners look to the future, see possibility, aren’t afraid to break rules and try new things.

But the West is also the most spectacular and rugged scenery in the country, the inspiration for adventure.

Cougar Ridge Lodge, just outside Torrey, Utah, is a family-owned piece of the West, and the owners’ goal for its wide open space is to introduce guests to the landscape and adventures of the West. Horseback riding, guided hikes and visits to Lake Powell, canyoneering, jeep tours and other, quieter activities like wine tasting and making, cooking classes, photography—the possibilities are endless and the accommodations are luxurious.

Cougar Ridge Lodge is the perfect place for us to showcase Western-inspired fashion—clothes that portray the Western ideal and way of life. Forget suits and spiked heels, embrace your inner outlaw and become one with the spirit of the West.

Cougar Ridge Lodge 560 East Cougar Ridge Road, Torrey, UT 435-979-7824, 801-699-6665 cougarridgelodge.com

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SUMMER SECRETS INDULGE IN YOURSELF Your summer guide to fashion, beauty and wellness in Salt Lake City

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SAFER BEAUTY BAR 801-671-3326 s a f e r b e a u t y b a r. c o m @saferbeautybar

D

id you know the United States hasn’t passed a law to regulate the personal care industry since 1938? That’s why safe, clean beauty is among the fastest growing industries today! Safer Beauty Bar is trying to do their part in this movement by raising awareness on the lack of regulations within the personal care industry, advocating for change and searching for safer solutions.

“It is a self-regulated industry. These companies can, and are, using chemicals proven to be endocrine disruptors, and ingredients that cause cancer,” says Julie Bryson, Safer Beauty Bar’s founder.

After 20 years as a hairstylist, Bryson started selling Monat, a new anti~aging hair care line. That’s when she started researching and was completely shocked.

“It’s an 80 year old system that benefits big companies/businesses, not the American consumer.’”

What’s even scarier? Only 10-20% of the chemicals used today have been tested for human health. Companies aren’t required to disclose ingredients, nor is there a system to check the accuracy of what’s printed on labels (cruelty free, organic, etc).

“This is affecting everyone, wreaking havoc on our health,” Bryson says.

“As much as I want everyone to buy my shampoo, at the end of the day our goal is to raise awareness and eventually get the change needed so everyone, at every price point, has access to safer products.”

Bryson and the Safer Beauty Bar team, Soraya Garfield, Kristin Dunlop, Tara Smith and Georgia Vaivaka, encourage consumers to reach out to legislators for stricter regulations and personal care reform. For more information, follow Safer Beauty Bar on Facebook and Instagram.

SHOPPING THE MARKET FOR H E A LT H I E R PERSONAL CARE? F o llo w t h e o r g a n iz a t io n @saferbeautybar f o r p ro d u c t re c o m m e n d a t io n s , s t a t is t ic s a n d m o re in f o r m a t io n o n t h e c h e m ic a ls t h a t c o u ld b e h a r m in g y o u .

Hair: Juan, Owner of Estilo hair and brow salon Makeup: Marki Hinkle and Megan Gorley

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SOULSTICE DAY SPA & SALON, 6981 S. Park Centre Drive, SLC 801-255-3655 7 1 3 8 P l a z a C e n t e r D r. # 1 2 0 , W e s t J o r d a n 801-280-7722 soulsticedayspa.com

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“We really st r ive t o provi de qualit y service t h a t m akes people fe e l l i k e family,” say s Luck . “O u r membership dea l s on l y b uild on t hat relat i on sh i p! ” Enjoy persona l i ze d services at prefe rre d p ri cing , exclusive spe c i a l s and ear n point s i n t h e

L O Y A LT Y R E W A R D S PROGRAM.

oulstice Day Spa & Salon, aptly named in honor of renewal, wants to help you feel refreshed and ready for summer–inside and out.

Treat yourself to a “Massagerita,” a coconut and lime oil-infused massage with customization options just like your favorite cocktail: with salt (add a coconut body scrub), frozen (infused with cooling peppermint oil), or on the rocks (upping the massage game with a hot stone treatment).

For summer basics, Soulstice has every package under the sun. Frizz-battlers can swing by for a Brazilian blowout to keep their hair as carefree as their summer days. Got a sunburn? No worries, their facials will hydrate and immediately start to counteract that sun damage. If you’re planning a tropical getaway, they offer full body waxing: whatever you need for that swimsuit.

Soulstice Day Spa & Salon is the one-stop location for all of your summer beauty needs.

You can even complete your look with a flawless mani-pedi (try out the coconut-lime pedicure–your toes will be tapping with delight).

Exterior beauty is not the only goal at Soulstice.

“Wellness is really our focus this year. It’s such an important part of beauty,” says Nicki Luck, owner and president of Soulstice. “If we aren’t well inside, it will show on the outside.”

From supplements to feed-your-skin facials that clean out toxins and protect you from blue light, Soulstice is prepared to help you feel beautiful by giving your body exactly what it needs.

Come treat your soul: Join the Soulstice Day Spa & Salon family today! Visit www.soulsticedayspa.com to see all of their luxurious treatments.

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NAME DROPPERS Main Store 3355 S. Highland Drive, SLC 801-486-1128

Outlet Store 2 3 5 0 E P a r l e y ’s W a y ( 2 1 0 0 S ) , S L C 801-474-1644

shopnamedroppers.com @namedropers

T h e la s t f u ll w e e k e n d o f e v e r y m o n t h , N a m e Dro p p e r s h a s a

50% OFF CLEARANCE SALE —at both locations! A weekend you’ll not want to m is s .

N

ame Droppers is a highend designer resale boutique specializing in luxury clothing and accessories.

Name Droppers was founded in 1995 by Tiffany Colaizzi.

Tiffany’s love for people and fashion makes the perfect place to shop for any occasion or event.

When you walk into Name Droppers you may feel like you’ve just entered a high end designer boutique. Don’t be fooled by the beauty of the shop—the deals are there!

Items are priced half to a third off of retail prices. Most clients stop by often, as new items are put out daily. Tiffany and her team of expert stylists make you feel like family upon arrival. They also have free inhouse styling available. All you have to do is ask!

Looking to sell some of your gently used designer goods?

Name Droppers works on a consignment model: the higher end your items are, the higher your commission is.

Not everything in the shop is gently loved, however. They also carry brand new inventory.

Name Droppers receives merchandise daily from individuals, boutiques and reps all over the country. That’s why Name Droppers is so special–you never know what you will find.

Open 7 days a week at the Highland Drive location (yes, even on Sundays!), Name Droppers has something in store for everyone. Go check it out, if you don’t shop there already!

F o llo w t h e m o n I ns tag r am @ n a m e d ro pp er s to g et fir s t d ib s o n a ll of the am az ing it e m s t h a t c o m e in.

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THE STOCKIST 875 E 900 S, SLC (801) 532-3458 thestockistshop.com @the_stockist

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G O T A FA N C Y EVENT ON YOUR CALENDAR? The sho p carries m u l t i funct ional pieces ga l ore t hat yo u can dre ss u p for a wedding , or dre ss do wn for a barbe c u e .

Guy s, go ahead a n d wear shor t s t o t h a t g ala. It ’s oka y!

t The Stockist, they are all about quality.

“We really just want to carry quality goods for the everyday life,” says owner Helen Wade.

Rather than fast fashion, The Stockist carries brands that are committed to quality and responsible production. It’s the essentials you have in your closet, but so durable that you’ll never have to buy another. You’ll be able to wear it this season, next season and every one after that.

“Many of the brands we carry focus on small batch production,” says Wade.

“It’s very specific. With only a few units of each style, you aren’t going to feel like everyone’s wearing your same look.”

Those hoping for that one-in-a-million style are in luck, because The Stockist

has brought in all of their favorites. For men, they have a line of swim trunks to splash in style, as well as everyday wear. Local ladies can treat themselves to easy-to-style dresses like the LACAUSA Alma dress (which always sells out, so get one while you can). But for you casual-wear gals, the Stockist also brings in the handy jumpsuit.

“It’s a one and done outfit. It’s perfect,” says Wade. “I might be a little obsessed!”

Obsession, here, is definitely a plus. The Stockist always carries products they would purchase for themselves.

“We do tons of research, and have to find a good reason before we stock anything,” Wade promises.

Get your easy-going summer started by shopping local at The Stockist.

Listen every day.

a&e ARTS | ENTERTAINMENT

PHOTOS DANIEL GEORGE

Art Meets Fashion . . . 106 Small Lake City . . . . . 108 Calendar . . . . . . . . . . 110

Accidental Art Photographer Daniel George finds beauty in a different kind of shooting.

BY MARY BROWN MALOUF

“THERE ARE 4.5 MILLION ACRES OF LAND under the Bureau of Land Management. I wondered how people are using that landscape,” says Daniel George, a photographer who grew up in Nebraska and now teaches at BYU. “What I found is how many people go shooting in the sagebrush. They clear out a space in the brush, one with a slight berm to stop the bullets and use it for target shooting and just shooting anything, really. I became interested in the impact of target shooting. I started looking at the objects left behind and found trash is a huge problem. Whatever is serving as a target generally stays right there. They tend to be items someone bought for a use—a toaster, a microwave, a can—but the use expired so they’re used as a target, then abandoned,” says George. “In 1914 Marcel Duchamps said anything displayed in a gallery becomes art—in that view, these become readymade scu[tires,” Daniel says. Daniel spent 6-7 months collecting objects, then took 100 of them to his studio, lighted and photographed them. And yes, they are beautiful. And meaningful, especially in our time. These bullet-riddled objects were changed by violence, in a way emblematic of the violence and destruction in the world today. Daniel George’s photographs are available online, danielgeorgephoto.net. One of his readymade images will be part of Granary Arts exhibit in Ephraim called “Demarcation: Contemporary Photography in Utah.” granaryarts.org’; danielgeorgephoto.net M A Y / J U N E 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

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Is Fashion Art?

Dress, Rmine Ombre-Silk Taffeta strapless ballgown with tulle insert in skirt. Top is hand draped ($5,600); Earrings:: sapphire and diamond earrings set in platinum; Necklace: sapphire and diamond necklace set in platinum; Ring: sapphire and diamond ring set in platinum; all by Omi Privé.

Prices available upon request, O.C. Tanner Jewelers

It’s a matter of opinion, but we say yes.

BY MARY BROWN MALOUF PHOTOS BY MANICPROJECT

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he debate has been going on for decades, inspiring a lively argument among stylesetters, painters, designers and sculptors. Is fashion art? Well, ever since Vogue editor and fashion icon Anna Wintour helped make costume and clothes part of the permanent art collection at the Metropolitan Museum of Art, it is hard to separate high fashion design from art—the line is blurred. Wintour, in effect, helped us perceive fashion as fine art. And fashion certainly melds with art in photography in the works of Irving Penn, Richard Avedon, Helmut Newton, Cecil Beaton, David LaChappelle and others who have made their name shooting fashion. High fashion says something beyond a sales pitch—it’s designed to convey an ideal.

Websites like fashionspeaks.se present fashion as a tool for spreading consciousness of social and political issues—accepting fashion as a woman-centric artistic expression.

In a 2017 Observer article, Georges Berges, owner of Georges Berges Gallery in SoHo, NYC and of Berges Creative Group, an art advising firm,

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Styled by Farasha - Madison Limansky Wardrobe Assistant - Kyler Thompson Model - Rebecca Lima (NIYA Models) Photographer - MANICPROJECT Wardrobe - Rmine Hair and Make-Up - Michelle Endicott Jewelry and location site - O.C. Tanner Jewelers

Dress: Rmine, scarlett-lace mermaid gown with multi layer taffeta overskirt. ($7,900 for both pieces); Necklace: multi-color natural sapphire and diamond necklace; Bracelet: rose cut diamond pave cobblestone bracelet; Earrings; diamond scalloped lace pendant earrings; Ring: platinum old mine diamond ray motif ring; all by Fred Leighton. Prices available upon request, O.C. Tanner Jewelers

Lower Right Dress: Rmine, Antoinette lace coat with cathedral length train-separate tulle skirt ($10,950); Earrings: tourmaline and diamond earrings set in platinum; Necklace: tourmaline and diamond necklace set in platinum; Bracelet: diamond link bracelet set in platinum; Ring: tourmaline and diamond ring set in 18K white gold; all by Suna Brothers. Prices available upon request, O.C. Tanner Jewelers

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definitely fashion is not art, Irene Sharaff, one of America’s most successful designers of theatrical and movie costumes, says definitely yes. “Fashion is an art...the creative part of fashion has always worked alongside the creative forces that have defined and colored a decade, an era. As much as art, fashion is a manifestation of the times—of its psychological, social, political, visual existence.”

Fashion and its photography, is driven by aesthetic—they’re not just about depiction, they’re about meaning. These photos, inspired by Versailles and the opulence of a bygone extravant elegance, are beautiful in themselves, the dresses are glamourous and the jewels magnificent, but they also draw a parallel between bygone opulence, sheer love of beauty and today’s less-ismore aesthetic.

Norman Norell, one of America’s most renowned fashion designers, gave a qualified yes. “The best of fashion is worthy of the name art.”

Art speaks. Fashion speaks. Photography links the two.

said a “ fashion designer creates artwork that needs another person for its completion. Fashion only exists as long as there is an actor to incarnate it. In that way, it is performance art.”

The Metropolitan Museum of Art put the fashion/art question to a number of well-known artists and designers. Whereas iconic sculptress Louise Nevelsons said

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On May 18 “Triggers & Slips will play an acoustic set of Alice in Chains (and other grunge-era bands) covers at the State Room. Alice in Chains front man Layne Staley died of an overdose and Morgan, who is a drug counselor by day, hopes the event will bring awareness of the opioid epidemic and the lifesaving benefits of the overdose reversal drug Naloxone. For tickets and info stateroom.com.

saltlakemagazine. com/small-lake

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From Baseball to Band TRIGGERS & SLIPS frontman didn’t figure on Rock ’n’ Roll

BY JEN HILL

PHOTO NATALIE SIMPSON

U

p until he was 23 years old, Morgan Snow’s sole ambition was to become a professional baseball player. But after playing college ball in Myrtle Beach, S.C. and after several attempts with pro-MLB tryouts, he decided to let go of his big-league dreams.

Soon after this life-altering choice, Morgan bounced around a bit and found himself working the door at a dueling piano bar.

A friend and co-worker started teaching Morgan how to play guitar. Adjusting to life without baseball, music became his new outlet, “I started to practice guitar for hours a day and getting lessons every night after the bar shift.” In 2005, Morgan’s guitar guru was killed in Iraq. Years later, one of the Triggers & Slips first songs “Old Friends,” was inspired by this friendship that gave Morgan a new purpose and direction.

Triggers & Slips started simply with Morgan on vocals, guitar and harmonica and continues to develop and evolve. For instance, Four Letters, Triggers & Slips’ self-titled album, brings a modern take on honky-tonk. By the third album (The Stranger, expected to be released Fall of

2019) Morgan has added a full-on six-member band. The new record was recorded live to tape in single takes, which Morgan says gives the music spontaneity and freshness.

“You need to be prepared, being live, there are no go-backs,” he says.

These sessions took place at Man vs. Music Recording Studio under the guidance of legendary local producer Mike Sasich, who has lent his skills to local bands like Thunderfist, Joe McQueen and other. The album comes across (deliberately) like a group of friends at a party, jamming together in the living room until the wee hours. Morgan says they really wanted to stumble upon “those subtle imperfections that come through. That’s what people fall in love with.”

Along with Morgan, Triggers & Slips is John Davis- lap steel, dobro, electric guitar, harmonies and occasional lead vocals, Greg is on the Midgley-piano and organ. Tommy Mortenson plays bass, Eric Stoye on drums and Page McGinnis on guitar, and mandolin. Morgan jokes: “I like to be the least talented person on the stage, and so far, I feel like I have been able to achieve that.” triggersandslips.com

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a&e MAY 2

The Rio Grande Concert Series will be back and free Thursday nights in May at The Gateway.

Food trucks, craft beer and cocktails will accompany the music.

First up is Cayucas, an indie-pop duo from Santa Monica, Calif.

Their popular warmweather-evoking singles, “Caucus” and “High School Lover” will kick off summer right.

The Gateway, 400 W. 100 South, SLC, shopthegateway.com

MAY 4

MAY 9

THE OFFICE TRIVIA BAR CRAWL

STAR WARS: A NEW HOPE CONCERT

Vote for Pedro all over again.

Napoleon Dynamite (Jon Heder) himself will be making a special appearance with others from the cast of the cult comedy classic.

Efren Ramirez (Pedro), Jon Gries (Uncle Rico), Aaron Ruell (Kip), Tina Majorino (Deb), Jared Hess (director/ writer), Jerusha Hess (writer) and Jeremy Coon (producer/editor) are all scheduled to appear at this onetime event at East High School. Join the cast and crew for a screening and a talk-back after. Memorabilia from the film will be on display.

Bring your own tater tots.

Bears. Beats. Battlestar Galactica! Dunder Mifflin is in town, throwing their biggest employee party ever.

Not really but Crawl With Us thinks there are lots of “The Office” fans out there who will love to test their knowledge of the show.

Each stop will feature drink specials for teams of two to eight Dunderheads (we just made that up) who will answer trivia questions at 4 venues along the crawl. The night will end with a “Dundie” Awards winners ceremony.

You could go to Toshi Station to pick up some power converters or discover that the Force is strong with the Utah Symphony. The pros at US will play John Williams’ Oscar-winning score as the film that started it all plays on the big screen. Join Luke Skywalker, Han, Chewie and Leia on a journey that will change a galaxy far, far away.

East High School, 840 S. 1300 East, SLC, eventbrite.com

Downtown, SLC, crawlwith. us/saltlakecity

NAPOLEON DYNAMITE: 15TH ANNIVERSARY REUNION WITH CAST & CREW

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

Aladdin

Utah Symphony

Caucus

MAY 10-25

MAY 11

MAY 11

GREASE

NATIONAL PARKS & DEATH CAB FOR CUTIE

PASSION PIT

ALADDIN

The beloved indietronica (is that a thing?) band will be coming to Utah and they will bring the funkadelic vibes. You may remember “Sleepy Head” or their popular cover of The Cranberries song “Dreams.” They’ve come out to Utah, before, back in 2013, and they must have liked it enough to come back for another round.

Pick up your tickets now.

This show will sell out.

Aladdin is in town at the Eccles. Discover a whole new world.

Get it? Both of these shows happen to be on Mother’s Day weekend and this will be a really great opportunity to treat all those moms out there with tickets to this Disney classic. The run continues through May 12.

Danny and Sandy are back, the Pink Ladies and the T-Birds will be dancing, racing, smoking and drinking and singing their way through a senior year that will eventually polish all that goody-two-shoes shine right off of Sandra Dee. Pioneer Theatre Company presents the classic good girl-bad boy love story from May 10 to 25.

Pioneer Theatre Company, 300 S. 1400 East, SLC, pioneertheatre.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 9

Whoa. This is big. Kilby Court will be celebrating its 20th anniversary with an all-day block party and …. Death Cab for Cutie, yes, that Death Cab for Cutie. The too-big for Kilby band will headline the event with a reprise of their legendary 2001 Kilby show. National Parks, one of our local faves, will open.

Bring your friends and get ready for a busy day of music, food, drinks and celebration for this storied SLC venue that has seen more than 15,000 artists cross its legendary stage. Thank you, Kilby Court!

Kilby Court, 741 S. Kilby Court., SLC, kilbycourt.com

The Complex, 536 W. 100 South, SLC, thecomplexslc.com

MAY 11, 12

Eccles Theatre, 111 E. Broadway, SLC, broadway-at-theeccles.com

PHOTO: ALADDIN, DEEN VAN MEER

BY MARY BROWN MALOUF AND JEREMY PUGH

Calendar May/June

RIO GRANDE CONCERT SERIES

MAY 3

111 MAY 15

MAY 28 - JUNE 4

MAY 17-19

COLLIN HAY (OF MEN AT WORK)

LIVING TRADITIONS FESTIVAL

SCHOOL OF ROCK THE MUSICAL

Who can it be now? Well it’s Collin Hay (of Men At Work). The front man of what might have been Australia’s biggest band (sorry Midnight Oil, you didn’t write “Down Under”) will rock The Commonwealth Room. Hay’s acoustic and mournful versions of the Men at Work song-list are honestly often better than the originals. And if you haven’t heard of Men at Work, shame. Get thee to Spotify and then to the show.

The Salt Lake City Arts Council will be having their annual Living Traditions festival—a free three-day cultural celebration that presents traditional music, dance, food and crafts of cultural communities that have made Salt Lake City their own. It’s also basically the official kick-off of festival season in SLC. So. There’s that.

Dewey Finn, a wannabe rock-star posing as a substitute teacher, inspires his class of straight-A students to become a mind-blowing rock band. This Broadway musical based on the film will be premiering at the Eccles Theatre.

The Commonwealth Room, 195 West Commonwealth Ave., SLC, thecommonwealthroom.ticketfly.com

Liberty Square, 200 E. 400 South, SLC, livingtraditionsfestival.com

Eccles Theatre, 111 E. Broadway, SLC, broadwayat-the-eccles.com

School of Rock

Collin Hay

JUNE 7-9 UTAH SCOTTISH FESTIVAL & HIGHLAND GAMES The Utah Scottish Festival & Highland Games bring a mix of history, culinary and musical culture of Scotland.

The festival will also feature a pipe band (of course), a drum major competition, strong man competition and champion dancers. What you choose to wear under your kilt is up to you.

Utah State Fair Park, 155 N. 1000 West, SLC, utahscots.org Utah Scottish Festival

Living Traditions

epic

PHOTO: SCHOOL OF ROCK, MATTHEW MURPHY

FOR AN

HOUSE PARTY, WE ARE THE

fun

EXPERTS!

ChangingLanesBand.com | 801-654-7349 M A Y / J U N E 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

a&e

JUNE 11 ROB THOMAS AT RED BUTTE

JUNE 14-15

JUNE 13 BRAD PAISLEY

Remember the ’90s? Yeah.

We’re old, so we do. Anyway, Rob Thomas of Matchbox Twenty will bring us back to our college days with important power ballads of the era like “3AM” and “Push.” He was awarded the Hal David Starlight Award which recognizes young songwriters that have already had an amazing influence on the industry. So that’s pretty cool.

The man, the myth, the Brad will be out here in Utah with his arsenal of country hits like “Whiskey Lullaby” and “Remind Me” over at USANA Amphitheatre. Paisley has sold over 11 million albums and has won three Grammy awards. He also managed to write some songs for the popular movie, Cars. Get ready for some boot-scootin’ in Kearns.

Red Butte Garden Amphitheatre, 2155 Red Butte Canyon, SLC, redbuttegarden.ticketfly.com

USANA Amphitheatre, 5150 Upper Ridge Rd., Kearns, livenation.com

Rob Thomas

JUNE 14

UTAH BLUES FESTIVAL

DADDY DAUGHTER DANCE

The 5th Annual Utah Blues Festival returns to downtown SLC to the delight of blues music fans from all over the west.

The UBF is Utah’s only festival that focuses on the musical/cultural art of blues music, which sounds a little lofty if you ask us.

We just dig the blues, man.

Calling all dads. DF Dance Studio is putting on a DaddyDaughter dance. Kids grow up fast and sometimes parents don’t get to spend as much time with their kids as they would like. Feeling the guilt yet? Get out on the dance floor with your little girl before some gross boy steals her away from you FOREVER.

Gallivan Center, 239 Main St., SLC, utahbluesfest.org

DF Dance Studio, 2978 State St., SLC, dfdancestudio.com

Bonanza

Brad Paisley

Michael Franti

JUNE 16

JUNE 21-23

JUNE 29

JUNE 30

SUNDAY MORNING BARTOONS

BONANZA CAMPOUT MUSIC FESTIVAL

SNEAKY FINDERS: THE SLC DETECTIVE GAME

MICHAEL FRANTI AND SPEARHEAD

Quarters Arcade, the Temple to Immature Nostalgia for 40-Somethings, naturally offers something called Sunday Morning Bartoons. Which is pretty much what you figure it is. Cartoons, in a bar with all you can eat Captain Crunch for $3. Don’t bother getting out of those sweat pants. Just head to Quarters and let sugared cereal and booze help you forget that you are a married man with a mortgage and stuff.

Why go to Coachella when you can Coachella right here? Okay. It’s NOT Coachella but Bonanza Campout IS a full-on hipster festival nonetheless. This year the lineup is just as stacked, with DJ Snake, G-Easy, and Empire of the Sun topping the bill. (As if you know who those bands are. Better ask your teenager.)

The game is afoot! CluedUpp is bringing its popular British detective game (that’s basically a giant, outdoor version of Clue) to Salt Lake City. The SLC version will be called “Sneaky Finders” and is set in the fictitious town of Millingham.

Your team of detectives will track down virtual witnesses and eliminate suspects to crack the case.

The annual Deer Valley Concert Series has become a summer mainstay and this year’s series will feature another mainstay, Michael Franti and Spearhead.

Michael Franti’s most recent album, Stay Human Vol. II is a great reminder that there is still good in the world and that it is worth fighting for. Believe it. Deer Valley Resort, 2250 Deer Valley Dr., Park City, deervalley.com

Quarters Arcade Bar, 5 E 400 S, SLC, quartersslc.com

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 9

Rivers Edge, 7000 Old Hwy 40, Heber City, bonanzacampout.com

Downtown SLC, cluedupp.com

PHOTOS: ROB THOMAS, BEN WATTS; MICHAEL FRANTI, JAY BLAKESBERG

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Joseph and the Amazing Technicolor Dreamcoat

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

800-PLAYTIX • bard.org • #utahshakes

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

A collection of photos from the many local events covered in greater detail on saltlakemagazine.com Salt Lake magazine editor Mary Brown Malouf and Chef Nick Fahs from Table X

#love

utah SOCIETY | SOCIAL

PHOTO ADAM FINKLE

Dining Awards . . . . . . 116 Red, White and Snow . 117

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

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Salt Lake magazine 2019 Dining Awards Revealed in March, the winners are portrayed with their prize plates during a photo shoot at our studios.

1. Chef Justin Shifflet, Stoneground Kitchen; 2. Chef Jeff and Lisa Barlow, Silver Star Cafe; 3. Amy and Marco Stevanoni, Veneto, with Salt Lake magazine editor Mary Brown Malouf; 4. Owner Dean Pierose, Chef Joey Ferran, Cucina; 5. Owner Tamara Gibo and manager Richard Romney, Post Office Place; 6. Chef Briar Handly, HSL and Handle (Park City).

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Red, White and Snow Saturday, March 7, 2019, Chef George Mendes, from Aldea in New York City teamed up with Parallel wines from Napa Valley to prepare a dinner for guests in the home of Laura Frazier in Park City as part of the Vintner Dinner series. Photos by Blake Peterson and Panic Button Media.

1 Hayden Hull and Diane Rinehart; 2 Barclay Butera; 3 Chef George Mendes, Aldea NYC; 4 Laura Frazier and (co-host) Cindy Carcione.

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

UTAH’S ARTS AND ENTERTAINMENT DESTINATION

THE DEPOT BY LIVE NATION WISEGUYS COMEDY CLUB DAVE AND BUSTER’S URBAN ARTS GALLERY SALT & HONEY MARKET MEGAPLEX THEATRE CLARK PLANETARIUM

With over 180 community and special events held every year #atthegateway.

ShopTheGateway.com 400 W at 100 S |

@ShopTheGateway

IN PARTNERSHIP WITH

A two-day progressive food & drink t tasting even

THUR SDAY

FRIDAY

HELD AT

5:00-10:00PM

5:00-10:00PM

400 W. 100 South, SLC

June 13 June 14 SPONSORED BY:

THE CHEF ’S CHOICE IN FOODSERVICE

saltlakemagazine.com/tastemakers and tastemakersutah.com

Participating Restaurants & Vendors PAVILION

801.476.0900 • beehivecheese.com

801.487.6301

801.953.1512 • us.camposcoffee.com

corelifeeatery.com

801.428.1820 • creminelli.com

801.410.4708 • lastcourse.com

435.659.5075 • pcculinary.com

801.220.0500 • Rodizio.com

801.364.4655 • ryeslc.com

801.364.1368 • stonegroundslc.com

801.232.8070 • texasdebrazil.com

tsunamiutah.com

801.238.4748 • spencersforsteaksandchops.

801.363.2739 • squatters.com

STROLL

801.487.0699 • bargeorgeslc.com

saltandhoneymarket.com

Check for updates on complete list of participating businesses.

Participating Restaurants & Vendors VIP LOUNGE

$45 Tasting Pass entitles you to tastings and entertainment on event nights,

(+$3 service charge)

435.200.9537 • alpinedistilling.com

1-888-283-6879 • celebrity.com

801.883.9837 • dentedbrick.com

$85 VIP Pass

VIP Lounge Access Exclusive VIP tastings 5 drinks Included

(+$3 service charge)

801.466.9827 • harborslc.com

503-328-4356 • holystonedistilling.com

801.834.6111 • rubysnap.com

801.869.3730 • ruinslc.com

801.726.0403 • sugarhousedistillery.net

385-270-5972 • tfbrewing.com

385.202.5725 • waterpocket.co

T

aste 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.

Tickets on sale APRIL 15TH online at

TASTEMAKERS UTAH.COM LIMITED NUMBER OF TICKETS AVAILABLE WHILE SUPPLIES LAST THROUGH JUNE EVENT DATES.

S P ON SORE D BY

ON THE

table PHOTO ADAM FINKLE

FOOD | DINING

SLCEatery . . . . . . . . . 126 Fave Pho . . . . . . . . . . 128 Sunchokes . . . . . . . . . 132 Texas BBQ Trail . . . . . . 134 Thailand and Beyond . 136 What’s Missing . . . . . 138

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

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on the table

NEWCOMER

A quiet kitchen star steps into his own spotlight.

Above: Apple, Fig and Berry Salad.

Below: Moonshine Cherry Waygu Steak

IF YOU GO

ADDRESS: 1017 S. Main St., SLC WEB: SLCEATERY.COM PHONE: 801-355-7952 ENTREES: $$

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 9

F

ood doesn’t have to be beautiful, I reminded myself.

I had ordered the fresh coriander noodles at SLCEatery, the new restaurant from chefs Logen Crew and Paul Chamberlain. It sounded beautiful—braised lamb shoulder with peanuts, bok choy and a fermented black bean sauce. It looked awful— brown meat shreds on OD green ribbons of pasta.

I closed my eyes. I took a bite.

It was beautiful again—an amazingly acute balance of flavors and textures.

Chef Logen Crew has been a quiet but unmistakably major talent in Utah kitchens for a long time—at the now-closed and much-lamented Fresco, at a series of Trios, at Log Haven, at Current Fish & Oyster. He now

has a restaurant of his own, where he can push the inventiveness once latent when he worked for another person’s vision. Try agnolotti with blue prawn and mushrooms, the pasta texture eliding with the shrimp filling; at the table a server pours a clear brown stream of bacon consomme over the pasta. Or tender calamari, the white rings tossed with mushrooms in a cilantro aioli spiked with Tajin and jalapeno and garnished with cubes of fried rice—a tour de force of textures that you don’t appreciate until after the first chew. Other entrees we tried were equally mysterious and delightful: slices of rare smoked beef with Brussels sprouts and black garlic over…grits? There are more—lots of of Asian influence from Korean-

American co-owner Paul Chamberlain. Then there’s The Cart: A dim sum cart holding the day’s small plates is rolled around the tables throughout the meal. Choose what you want—each tiny bite is an explosion of flavor.

The warm chocolate mousse surprised with Fernet-infused marshmallows, the classic bitter balancing the squishy sweet confection. SLC Eatery should bag these and sell them.

The point of the new place is to “offer an adventure.” says Crew.

“In some restaurants, if you change anything, even a salad, customers revolt. We want to change the menu as we feel inspired. But people do develop favorites.” He encourages you to call ahead if you want something you loved. Like the coriander noodles.

PHOTO ADAM FINKLE

It’s been awhile since SLC was offered a truly original menu. Chef Logen Crew has one.

CAFE | MARKET | DELI

221 MAIN STREET | PARK CITY, UT

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

from the team at

128

on the table Asia Palace 2

IN THE BOWL Top: Pho 28 Below: La-Cai Noodle House

Favorite Pho

A local broth aficionado names his fave phos.

R

PHO 28, 428 E. 900 South, SLC, 801-364-9918 This family-run spot offers six versions of pho, including chicken, with the special including beef eye of round, beef balls, brisket, tendon and tripe.

Slightly limited in the choice of sauces.

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 9

LA-CAI NOODLE HOUSE, 961 S. State St., SLC, 801-322-3590.

Duran thinks the broth here is the best. Besides beef variations, La-Cai makes a vegetarian pho.

ASIA PALACE 2, 1446 State St., SLC, 801-485-1646 Preferred to Asia Palace 1 and right across the street from Tosh’s Ramen if you want to do a soup comparison. The menu here is a little more Americanized, but the selections are bounteous.

PHOTO ADAM FINKLE

amen and pho are the soupes du jour—the go-to broths for millennials, with a growing fan base among, well, everyone else. Since moving to Utah, Texan Adrian Duran, whose day job is working with Mexican food at Rico’s, has been systematically sampling pho across Salt Lake City and beyond.

“My number one criterion is the broth,” he says. “It has to be deep, with a resonance in the mouth that only comes from long cooking. I think oxtail adds a lot to the body of a broth.”

Second to that priority for Duran is the noodles (they should be house-made) and the garnishes (the spicy fresh counterpoint to the deep broth). Ideally, the meat should be cooked by the broth just so it’s still pink.

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

GUIDE LEGEND E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

AMERICAN FINE DINING Bambara Chef Nathan Powers makes

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

EGLLL–MLL

Grand America Grand America Hotel’s

Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard.

The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN

ININ

G

D

Very Expensive, $50+

2A 019 D WAR

HAofLL

FA M E Dining Award Hall Of Fame Winner

HSL The initials stand for

“Handle Salt Lake”—Chef Briar WAR Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill.

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

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

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 9

Pago Tiny, dynamic and food-driven,

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

Pallet This low-profile warehouse-chic

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

Provisions With Chef Tyler Stokes’ bright,

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

2A 019 D

Table X A trio of chefs collabo-

rate on a forward-thinking 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 WAR

AMERICAN CASUAL ININ

G

Quintessential Utah

2A 019 D

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 although he also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN–O

G

2019 Salt Lake magazine Dining Award Winner

ININ

G

O

D

Expensive, $26–50

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

D

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

SALT LAKE CITY & THE WASATCH FRONT

D

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

MAY/ JUNE

2A 019 D WAR

Avenues Bistro on Third

This tiny antique storefront has new owners—Chef Mike Ritchie

19

Listings

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

Blue Lemon Blue Lemon’s sleek interior

and high-concept food have city style. Informal but chic, 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, 801433-3380. EGL–N

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

Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations.

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

Come celebrate and learn in the sweetest way possible with one of our popular kids or adult baking parties or classes!

CAKES, BARS, COOKIES, AND TARTS 3362 South 2300 East, East Millcreek | 801-419-0187 |

@bakinghive | bakinghive.com

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SUNCHOKES

Q: What is that ugly thing?

A: That’s a Sunchoke, son.

Sunchokes are also called Jerusalem artichokes.

Why? While they are actually native to America but unrelated to artichokes, they are related to sunflowers. The French word for sunflower is girasole and if you don’t know French, girasole, when pronouced correctly, sounds like Jerusalem.

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 9

A

fter the recent gilding of the Brussels sprout, the food world is always looking for the “next Brussels sprout.” Or cauliflower.

The unexpected popularity of a previously underused (and generally inexpensive) vegetable has become every chef’s quest. So now... sunchokes.

Confession: I had never encountered a sunchoke face-to-face until I tried the “Tuscarora” pizza at Fireside on Regent which is covered with a pile of apparent potato chips that turn out to be sunchoke chips.

Over the last couple of years, sunchokes are increasingly common on menus. Chefs seem to be dazzled by sunchokes. Why? These tubers have a mild flavor (often described as nutty, but not like artichokes). They cook quickly without too much fuss about prep, they are a low-calorie, high fiber, low-carb potato stand-in (great for diabetics) with iron, calcium, magnesium, and potassium.

And, like potatoes, they make great chips.

They’re naturally in season late fall to early spring—in Utah, that translates to May. The downside? Because they’re high in inulin (Google it) they have a reputation of causing flatulence if not cooked correctly. Then again, so do broccoli, artichokes (no relation,) Brussels sprouts, cauliflower and lentils. The easy solution? Cook them with lemon juice.

HERE’S HOW LOCAL CHEFS ARE USING SUNCHOKES: PAGO, 878 S. 900 East, SLC, 801-532-0777 Sunchoke poutine: smoked onion, mushroom gravy, cheddar curds, pickled chiles PROVISIONS, 3364 S. 2300 East, SLC, 801-410-4046 Prime steak tartare with shaved chestnuts, smoked cheddar, lemon, sunchoke chips and a bit of horseradish.

GARDEN CAFE AT GRAND AMERICA, 555 S. Main St., SLC, 801-258-6708 Braised Boneless Short Rib with celeriac puree, carrots, onions, sunchokes, celery and natural jus.

FIRESIDE ON REGENT, 126 S. Regent Street, SLC, 801-359-4011 The Tuscarora, a white pizza topped with sunchoke chips, fingerling potato, pancetta, ricotta and mozzarella, wood-fired in the beautiful Italian pizza oven.

GLITRETIND, STEIN ERICKSEN LODGE, 7700 Stein Way, PC, 435- 645-6455 Freekeh & winter vegetables rutabaga puree featuring sunchokes, turnips, petite greens and freekeh (green wheat, a grain poised to be “the next quinoa”).

133 Copper Onion An instant hit when

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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

Cucina Deli Cucina has added

try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. If the weather’s fine, choose to sit on the patio at sunset.

271 N. Center St., SLC, 801-596-0566. EGM

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

fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. 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

George This do-over of Finca has made the space more intimate and the menu more eclectic. Food ranges from raw bar to burgers and a smattering of small plates, some left over from the place’s past incarnation.

337 W. 200 South, SLC, 801-487-0699. EM

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

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

And mac and cheese made with spaetzle.

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

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

Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and

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onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie.

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

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

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

Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL–M Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the men includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL–N

Martine One of downtown’s most 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

BAO BAO Hot Buns is a tasty bone tossed to those still mourning Ryan Lowder’s Plum Alley restaurant.

A walk-up window stuck on the side of Copper Common, Hot Buns will serve all kinds of stuffed buns. Wait for it—coming late spring.

Wine Getaway

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...Three Days on the Texas Barbecue Trail | Story Starts on p. 46 If a barbecue restaurant did well in a city, it would become a chain and burn out—it just wasn’t stable. Aaron changed all that by hard work, careful planning, and deliberate action, and his model of success more than anything else has led to the current golden age of Texas BBQ. He has expanded slowly and carefully, making sure never to compromise quality for quantity, and, indeed, he has never had enough quantity—Franklin has sold out of BBQ every day since it opened in 2009. Hence: The Line.

Getting lunch at Franklin is an all-day affair, and The Line has its own code. I’m told by a reliable source that 8 a.m. is a safe time to arrive on a Sunday morning, but I’d rather be there closer to 7:30 a.m.

Assuming you’re not doing this on your own, head straight there to establish your spot in line, then send runners out for coffee and maybe bagels (but no protein for God’s sake!). Once you’ve had a little coffee, it’s time to bust out those beers.

Share with your neighbors—that’s why you got those cups, after all. The trick to a good trip to Franklin is to

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stop worrying and love The Line, and I find that that’s best done by building camaraderie via free beer.

If you’re going to wait four hours for your lunch, obviously you’re going to try some of everything at the end.

And, as at Snow’s, it will be worth the ordeal; everything here is fantastic.

The pork ribs are great, and the last time I was here I was very impressed with the deep beefiness of the sausage. One thing that is very different is that the sauces here are delicious, even worth putting on one or two bites of meat. But, of course, the critical thing is the brisket, and really you could just get that and be at peace.

Franklin’s brisket is ethereal stuff, tender and moist without a hint of elasticity, silky and rich but not quite overindulgent, its perfectly rendered fat encased in a black pepper crust. If this brisket seems familiar, well, it should; Aaron Franklin learned the Mueller school of brisket when he was employed by John Mueller at one of those early independent joints. But Aaron was the ant to John’s grasshopper, and when John blew that joint up, Aaron bought the smoker and used it to start Franklin.

And now you have earned the right to judge, with some authority— how does Franklin stand up? Is it really the absolute best? How does his brisket compare with its immediate ancestors, still alive and well around Taylor? How do his ribs compare with the tangy pork chop from Llano, or the luxurious pork steak from Snow’s? Is his sausage as good as John Mueller’s? (It’s definitely not as good as Smitty’s.)

And the truth is, Franklin’s is good enough that it just might win out, across the board. Even if it doesn’t, you’ll have a wonderful time playing judge.

You made it! Celebrate by not leaving Austin today! You could go swimming at Barton Springs Municipal Pool, or play a quick 18 at Peter Pan Mini Golf. Or, if it’s too hot out, Pinballz Arcade or the original Alamo Drafthouse would be delightful places to endure the aftermath of your morning. However you spend your afternoon, end the day by toasting your triumph with a round of Margaritas on the patio at Matt’s El Rancho at sunset. Now, start your vegan diet.

PHOTO ADAM FINKLE

BY T R AV IS WA DDINGTON

135 Meditrina Meditrina has secured its

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

Moochie’s This itty-bitty eatery/take-

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

Nomad Eatery Obviously, you need to keep the Nomad in mind when you’re near the airport, but it’s worth the drive anyway.

Justin Soelberg has cheffed in a lot of local kitchens; his menu here reflects his faves. It’s fast and casual, but it’s also chefdriven—pizzas and burgers and salads, but all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629 Oasis Cafe Oasis has a New Age vibe,

but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space­—imaginative and refreshing.

151 S. 500 East, SLC, 801-322-0404. EGL–M

Pig and a Jelly Jar Terrific break-

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. 401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-695-5148. 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 created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken.

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

Red Butte Café This neighborhood place

emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus.

1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-toeye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime

THE UNBRUNCH Not only does Meditrina’s brunch extend until 4 p.m., Jen Gilroy’s menu is miles away from your basic bacon and eggs. Instead, there’s a twist to every dish, making the meal truly eyeopening.

cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Post office Place

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

WHERE CULTURES COLLIDE

TAKASHI

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

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FACETS OF FOOD

To Thailand and Beyond You think you know Thai, but you don’t until you’ve eaten with Anny Sooksri

I

n Salt Lake City we have dozens of Thai restaurants. But most of their dishes taste like they came out of a single commissary. I always envision a warehouse space in South Salt Lake churning out the full spectrum of curries with Thai restaurant people stopping by with their big pickle buckets to pick up their share.

Restaurateur Anny Sooksri wants to share a very different idea of Thai.

Growing up in Thailand, Sooksri learned to love all kinds of Thai food and her Salt Lake restaurant group including Tea Rose Diner, FAV Bistro, Chabaan and Siam Noodle Bar reflect different facets of Thai cooking. Visit each one to understand the breadth of this crave-worthy cuisine.

Tea Rose Diner

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FAV BISTRO, 1984 E Murray Holladay Rd, Holladay, 801- 676-9300 Thai breakfast. Not the first thing we think of in the morning, but a great alternative to the usual ham & eggs repast. Several of Sooksri’s restaurants serve breakfast—Thai fried eggs, for instance, eggs mixed with vegetables and served over rice.

Or an omelet made with coconut milk and turmeric. You can also order vegan versions of these and, yes, for the timid, American breakfasts are also on the menu. But why?

CHABAAR BEYOND THAI, 87 W. 7200 South, Midvale, 801-566-5100 Curry Pot Pie is a genius cross-

cuisine hybrid that’s becoming a fixture on Thai menus in California but I’ve never seen it here: the idea is obvious, so why doesn’t every place do it? Just choose your favorite red, yellow, green or massaman curry with pork or tofu. It comes baked under a pastry crust over the top.

SIAM NOODLE BAR, 5171 Cottonwood St. #160, SLC, 801-262-1888 (Intermountain Medical Center) Many think chicken soup is the panacea for all ills. Clearly they haven’t tried the gluten-free broth and noodle soups at Siam Noodle Bar—the best hospital food ever because it would be delicious in any setting.

PHOTO ADAM FINKLE

TEA ROSE DINER, 65 E. 5th Ave, Murray, 801-685-6111 Formerly a hot dog joint, Tea Rose’s interior reflects its humble all-American origins and there are still American dishes on the menu. The usual red, green, yellow, Panang and Massaman curries are excellent. But we chose the more unusual dishes and we loved the Jungle Curry—your choice of meat with krachai—a tuber sometimes called, inaccurately, little ginger and a bunch of different vegetables: bamboo shoots, bell pepper, carrot, bell pepper, baby corn, zucchini and mushrooms. (This veg load gives you permission to eat beef tomorrow.) And we’d never seen anything like the pad Thai loosely rolled into a thin egg omelette. Which was great—we love surprises.

EVERY BITE CONSIDERED 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

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

Rye The food rocks at this hip new ver-

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

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

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

Turkey burger. Sushi grade ahi tuna steak.

Made from scratch veggie burger.

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

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

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

Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL–M

Tiburon Servings at Tiburon are large 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

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

just east of the salt palace, below benihana

Tin Angel From boho bistro, Tin Angel

has grown into one of Salt Lake’s premier dining destinations, still with a boho touch.

Chef ­Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous.

365 W. 400 South, SLC, 801-328-4155. EGLL

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigsin-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really.

Entrees—fried chicken, braised pork, chicken and dumplings—are equally homey but novel—they call it “comfortable” food. Then, pie.

501 E. 900 South, SLC, 385-202-7167. EGLL Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as lo-

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

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

since 1997 1997 since 801-533-8900 435-649-3097 20 1 7

20 1 7

justeast eastof ofthe the salt salt just palace, below benihana

palace, below benihana

165 S West Temple SLC • 801.533.8900 • Validated Parking

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What’s Missing?

Just in case you’re thinking of opening another Thai restaurant. Don’t do it.

W

e have an overabundance of some cuisines (like Thai) in Salt Lake City and a dearth of others. Please—we have half-price sushi, all-you-can-eat sushi, and it’s an unusual shopping center that doesn’t have some kind of sushi. Check them all out before you decide to dive into the market with California Rolls.

We asked readers what they would like to eat in Salt Lake and here are their suggestions. Investors, take note.

DAVE BIBLE, CHEF: First, an earlier comment states less chain shops. I agree. Completely.

Its ridiculous that Shake Shack coming to the area is such big news. There are locally owned joints that make great food. Support local! I would love to see street food from other cultures.

The kind of food the average person in other countries eats everyday.

KIM ANGELI, Task Force Co-Chair Private Consultant Primrose Productions: Public market, fancy food halls, permanent food truck plazas, breakfast tacos MINDY WILSON, Marketing and Communications Director at Utah Museum of Fine Art: A southern meat-and-three and a 24-hour diner.

KRISTEN CLAY, story teller and director at Story Tours-Ghost Tours: Moroccan! I need Moroccan food!

CHELSEA NELSON KNEZIC, senior copywriter, Pluralsight: More Cuban cuisine!

CHRISTINA MOODY: True Texas barbecue (ed. note: see our Texas Barbecue Trail article on p.)

RHEA PAGE COOK: French bistro with a good wine list.

JENNIFER DEROSIER: We’re missing a really good indoor foodie/restaurant market like the Ferry Building in San Francisco or Foodhallen in Amsterdam.

MY TWO CENTS: More regional Italian restaurants, French bistros (The Paris Bistro is gone.), Tex-Mex (yes, with all the processed cheese).

NOTE: You can find more comments (and make your own) at saltlakemagazine.com

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 9

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

Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve.

Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL

Fillings & Emulsions This little West-

Amour Cafe The jammin’ duo John and

side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

1475 S. Main St., SLC, 385-229-4228. GL

Baking Hive Tucked behind Provisions

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

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

restaurant, this homespun bakery uses real butter and cream, local ingredients and can make pretty anything involving flour and an oven. Kids can come ice and decorate their own cakes, there are classes for kids and gluten-free options. 3362 S. 2300 East, East Millcreek, 801-419-0187, GL

Bagel Project “Real” bagels are the

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

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

Les Madeleines The kouign aman still

Biscott’s An Anglo-Indian teahouse,

Mini’s Leslie Fiet has added 7-inch pies

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

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

City Cakes & Cafe Gluten-free so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And even vegan mac and cheese. 1860 S. 300 West, SLC, 801-359-2239. 129 123000 South, Draper, 801-572-5500. GL Elizabeth’s English Bakery Serving

oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles.

439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown.

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

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

Mrs. Backer’s Pastry Shop ThA

Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.

434 S. Temple, SLC, 801-532-2022. GL

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

VOTED THE

WORLD’S BEST

Vosen’s Bread Paradise This German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-322-2424. GL

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

Photo by Dishing Magazine

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake City’s

LOBSTER ROLL

R and R A brick-and-mortar restaurant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-364-0043. GL–M The SugarHouse Barbecue Company This place is a winner for pulled

PARK CITY

1897 Prospector Ave 435.631.986

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

356 East 900 South 801.829.1032

freshieslobsterco.com

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

SALT LAKE CITY

FROM THE DOCK TO YOUR TABLE,

WE BRING THE HARBOR TO YOU!

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

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

The Pub’s Desert Edge Brewery

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

The Red Rock Brewing Company

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall.

254 S. 200 West, SLC, 801-521-7446. EGM

We specialize in fresh seafood and

GET YOUR SURF & TURF FIX!

feature Wagyu, American Kobe beef

Add Lobster Tail, Canadian Red Crab or Maine

from Snake River Farms.

Scallops to any entree.

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

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

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Squatters Pub Brewery

FA M E One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM Wasatch Brew Pub Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM

BREAKFAST/LUNCH ONLY The Daily Chef Ryan Lowder’s only

non-Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing. Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits. 222 Main St., SLC, 385-322-1270. GL

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

Finn’s The Scandinavian vibe comes from

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

Millcreek Café & Egg Works This

DID YOU HEAR THE ONE ABOUT...

Authentic New York deli food is made even better by authentic New York-style humor.

Lou Borgenicht hosts “Old Jews Telling Jokes” on May 26 at 6:30.

Call for details.

spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance.

3084 E. 3300 South, SLC, 801-485-1134. GL

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

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

J Dawgs All big and all natural, whether

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

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Pretty Bird Chicken Chef Viet Pham’s long-awaited Nashville hot chicken spot is open, but chances are you’ll still have to wait. There is really only one thing on the menu—spicy fried chicken in various degrees of heat, on a bun or on a plate—but it’s worth standing in line for. Go early— Pretty Bird closes when the kitchen runs out of chicken. Buy a chicken quarter to take home 145 S. Regent St.,SLC, prettybirdchicken.com. EGL

Proper Burger and Proper Brewing

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

Publik Kitchen Same ownership as

Publik coffee, 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

Siegfried’s The only German deli in town

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

Tonyburgers This home-grown burger

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

COFFEE 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 La Barba Owned by locally owned coffee

roasters—a favorite with many local restaurants—this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries.

327 W. 200 South, SLC, 801-457-0699. GL

Publik A cool coffeehouse serving the

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

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

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

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

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

Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE Asian Star The menu is not frighteningly

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

Boba World This mom-and-pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL–M CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM Hong Kong Tea House & Restaurant Authentic, pristine and slightly weird

is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro Drawing

from their Thai and Chinese heritage, J.

Wong’s menu allows you to choose either.

Lunch—Chinese or Thai—isn’t a good deal.

It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The

original tiny shop turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-3634444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL

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

Come for breakfast, lunch, dinner and private events.

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

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

Franck’s Founding chef Franck Peissel’s

influence can still be tasted—personal interpretations of continental classics.

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

Monsieur Crepe This French-style

creperie offering savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings for the famous Gallic pancake evolved from a food truck into a charming cafe with a pretty patio.1617 S. 900 East, SLC, 801-259-5843. GM

Trestle Tavern Another concept from

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

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

INDIAN Bombay House This biryani mainstay

is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental 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

Little Cottonwood Canyon, Utah

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www.LaCaille.com

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801-942-1751

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

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Himalayan Kitchen SLC’s

premier Indian-Nepalese restauWAR 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 special-

ties, 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

Café Trio Pizzas from the wood-fired

brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular.

Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise and Caffé Molise BTG This perennial restaurant favorite has

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

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

masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-5726123; 55 N. Main St., Bountiful, 801-2921835. EGL–M

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

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

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

The Pie Pizzeria College

Saffron Valley East India Cafe

Caputo’s Market and Deli A great

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

More than a market and deli, Caputo’s is also a school. Their series of food and cooking classes is one of the best (and most fun) in the city. Increase your knowledge of chocolate, olive oil and cheese, learn to cook authentic Italian dishes, taste wine, gin, tequila and mezcal.

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

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

moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises outdoor dining space and so much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. EGM

Royal India Northern Indian tikka

FAI ATTENZIONE!

ITALIAN & PIZZA

Saffron Valley Highlighting South

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

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

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

Cucina Toscana This longtime

Pizza Nono Small, kick-started pizzeria

Saffron Valley Yet another iteration of

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

Salt Lake Pizza & Pasta And sandwich-

Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the IndianAnglo bakery. 479 E. 2100 South, SLC, 801203-3754.GL–M

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

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

Fireside on Regent Chef Michael

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

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

es 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

Settebello Pizzeria Every Neapolitanstyle pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL–M Sicilia Mia The third in a trio of familyowned restaurants. They all recall Italian food of yesteryear 4536 S. Highland Dr., Millcreek, 801-274-0223, EGM–N

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Th ive urs M day u -Su sic nd ay

Siragusa’s Taste of Italy Another

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

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Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant.

And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGM–N

TOP 10 MOST ROMANTIC RESTAURANTS

Stoneground Italian

Kitchen 2A 019 D

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

Romantic Wilderness Dining

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

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

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Valter’s Osteria Valter Nassi’s restaurant 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

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

3/22/18 2:47 PM

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 WAR

JAPANESE Ahh Sushi!/O’shucks The menu fea-

tures 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

Special made Simple!

CORPORATE EVENTS & RECEPTIONS WEDDINGS • CEREMONIES • RECEPTIONS FAMILY CELEBRATIONS & GATHERINGS

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

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

MARKET STREET GRILL | COTTONWOOD | EVENTS & PRIVATE DINING 2985 EAST 6580 SOUTH (COTTONWOOD PARKWAY) SALT LAKE CITY, UTAH 84121 SPECIAL EVENTS OFFICE: 801-947-0542 creekside@ginc.com

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Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

3947 Wasatch Blvd., SLC, 802-277-2928. EM Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable.

1080 E. 1300 South, SLC, 801-487-3525. EM Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-

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

HAofLL

Takashi Takashi Gibo

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

THE MORE YOU EAT, THE MORE YOU CAN EAT We’re all familiar with reward programs at grocery stores, etc. Now Tsunami has joined the club, or to be precise, invites you to join the club.

Their VIP program offers points for every dollar (excluding tax, tip and alcohol); points add up to free food.

Find out more at tsunamiutah.com

Tosh’s Ramen Chef Tosh Sekikawa is our

own ramen ranger. His long-simmered noodleladen broths have a deservedly devoted following—meaning, go early for lunch. Now with a second location. 1465 State St., SLC, 801-4667000. 1963 E. Murray Holladay Rd., SLC, GL

pus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM–N

Café Med Get the mezzes platter for

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

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

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

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

Manoli’s Manoli and Katrina Katsanevas

HALL

of FA M E eateries is also one of the city’s

best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octo-

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

Chile Tepin Instantly popular for its

Chunga’s These tacos al pastor are the

light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801364-1401. EGM

Padeli’s One of Salt Lake’s original Greek

Spitz Doner Kebab This California

Aristo’s The best of local Greek

Blue Iguana This colorful downtown

Olive Bistro This downtown cafe offers

Yoko Ramen More ramen! Utahns can’t

MEDITERRANEAN

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

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

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

seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

Alamexo A fresh take on Mexican food

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

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

Tsunami Besides sushi, the menu offers

MEXICAN/CENTRAL AMERICAN

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

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

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

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

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

We Olive It appears to be an extraordi-

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

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

Rico Cocina y Cantina Some of the

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

Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

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

SEAFOOD Current Fish & Oyster House An

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

Harbor Seafood & Steak Co. A much-needed breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM-N Kimi’s Chop & Oyster House Kimi

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

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM The Oyster Bar This is one of the best

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

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

| Refined Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

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on the table 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-­

EAT LESS, BUT EAT BETTER. We’ve been browbeaten with the wisdom that most of us eat too much meat, but the truth is we eat too much low-quality meat. Save up your carnivorous cravings for the good stuff—a prime cut perfectly prepared with a glass from Spencer’s awardwinning list.

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

Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL Pleiku This stylish downtown spot serves

a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

Sapa Sushi Bar & Asian Grill

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

Sawadee Thai The menu goes far outside

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

Skewered Thai A serene setting for some

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Spencer’s The quality of the meat and

Thai Garden Paprika-infused pad thai,

Boltcutters Not just vegetarian, but vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled wiwth seitan or mushrooms and there’s a lit of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench.EGL

deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

4410 S. 900 East, SLC, 801-266-7899. EGM

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

Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

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—whether you’re a vegan, vegetarian or omnivore.

Dessers are the amazingly indulgent—like chocolate caramel pie and berry cheesecake.

2148 Highland Dr., SLC, 801-486-0332. GL Sage’s Café Vegan and organic food,

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

Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK

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

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

Ruth’s Chris Steakhouse This former

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

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

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, 435604-1300. EGN ININ

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of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

575 S. 700 East, SLC, 801-364-1144. EGL–M

SOMI Vietnamese Bistro But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGL–M

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350 Main Now run by Cortney Johanson who has worked at the restaurant for 20 years, this

WARM HOSPITAL ITY AND 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

SIZZLING STEA KS. BOTH SHOULD BE SERVED GENEROUSLY.

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO Firewood Chef John Murcko’s new place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN Glitretind The service is polished, and

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

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

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

Goldener Hirsch A jazzed up Alpine

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

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

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

Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note

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on the table the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN Snake Creek Grill The setting is straight outta Dodge City; the menu is an allAmerican blend of regional cooking styles.

Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM–N Tupelo Chef Matt Harris brings a touch

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

Viking Yurt (Open seasonally) Arrive

by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers

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

It’s still the same low-key, unpretentious home-cooking and beer joint, but some things changed with the new owners who bought the EE in 1917: Bar-X-style craft cocktails and a bigger beer list from Beer Bar.

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

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

Eating Establishment Claiming to

Simon’s Grill at the Homestead The

ININ

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POSITIVE CHANGE

Wellington—with lobster mac and Utah trout.

562 Main St., Park City, 435-649-1111. EGN

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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

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

Fletcher’s on Main Street A fresh idea

Spin Café Housemade gelato is the big

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

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

The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM–N

BAKERIES & CAFÉS Park City Coffee Roasters The

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

Peace, Love and Little Donuts

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

Wasatch Bagel Café Not just bagels,

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

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

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

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

Red Rock Junction The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system.

Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435649-0900. EGL–M

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe the

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

Café Terigo This charming café is the

spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are 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, 435645-8646. EGM

FOOTHILL

HOLLADAY

1615 S Foothill Dr. 385-259-0712

4670 S Holladay Village Plz 801-676-9706

DOWNTOWN

FASHION PLACE

149 E 200 S 385-259-0940

6154 S Fashion Blvd #2 801-266-2487

Private room available

Private room available

LEHI 1688 W Traverse Pkwy 801-331-8033

Lunch • Dinner • Catering • www.taqueria27.com

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM Ghidotti’s Ghidotti’s evokes Little Italy

more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

6030 N. Market St., Park City, 435-6580669. EGM–N

Featuring Group Packages and Private Dining

Grappa Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

151 Main St., Park City, 435-645-0636. EO

JAPANESE/PAN-ASIAN Sushi Blue Find the yin and yang of

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

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

City Creek Center 50 S Main St. | 385.232.8070 TexasdeBrazil.com

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on the table Momo Haiku Mountain Asian fusion featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM Wahso Restaurateur Bill White is known

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

gondola to the top of a ski slope is completely counterintuitive, but Chef Matt Harris and Maggie Alvarez make it seem natural. Open Thurs-Sunday. 9850 Summit View Dr., rimerawbar.com.EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside

SOUTHEAST ASIAN

Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Shabu 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

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

Shabu Shabu House The second

fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes.

19 N. Main St., Logan, 435-752-3155. M

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 res-

The lobster rolls are terrific, but Freshie’s offers another New England specialty that tends to be overshadowed by the crustaceans: Clam chowda. It too is flown in from the home place and offers a true taste of New England. At both locations, PC and SLC.

Rime Seafod & Raw Bar Riding a

pri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900. EGN

MEXICAN & SOUTHWESTERN

Billy Blanco’s Motor City Mexican. The

BESIDES THE BOILED BUGS

Park Silly Market, Freshie’s has settled into a permanent location selling their shore-todoor lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

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

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

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel is

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

SEAFOOD Freshie’s Lobster Co. After years as everyone’s favorite summer food stop at

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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 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. EG Lespri Prime Steak A quiet treasure

tucked away off the Main Street circus, Les-

AMERICAN CASUAL The Bluebird The ornate soda

Hearth The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-3990088. EGN Prairie Schooner Tables are

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

Union Grill The cross-over cooking

offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. EGM

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot of

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

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

eat with your senses

Maddox Ranch House

Angus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years.

Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL–M

creative dining in a casual eclectic setting.

CHINESE Mandarin The rooms are filled with red

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801298-7801. 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

Lunch Dinner Cocktails 2015

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Best Restaurant 2017 365 west 400 south, salt lake city 801.328.4155 | thetinangel.com

Rovali’s Ristorante This friendly fami-

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

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

680 S. 900 East, SLC (801) 533-TRIO (8746)

6405 S. 3000 East, SLC (801) 944-TRIO (8746)

Zucca Trattoria Chef-Gerladine

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

JAPANESE Ramen Haus Sergei Oveson’s experi-

ence with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but styl-

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on the table ish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM–N

ITALIAN Pizzeria 712 The pizza menu reaches

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

Communal Food is focused on the famil-

iar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N

The Tree Room Sundance Resort’s flag-

UNIQUELY UTAH Communal is famous for its blend of new thinking with oldfashioned—pomegranate molasses on the pork belly, charred scallion bouillion on the trout—but don’t overlook the restaurant’s versions of Utah classics: fried scones with honey butter and funeral potato croquettes with crème fraiche.

ship 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 Chomburger Colton Soelberg (Com-

munal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. GL

The Foundry Grill The café in Sun-

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

Station 22 Ever-hipper Provo is home

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

INDIAN Bombay House Salt Lake’s biryani

mainstay has several sister restaurants worthy to call family. 463 N. University Ave.,

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MEXICAN Mountain West Burrito A humble

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

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

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This

café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435425-3070. EGN

HAofLL

Hell’s Backbone Grill

FA M E Owners Blake Spalding and Jen

Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 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, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, King’s Landing has some of the finest food and the finest view in Utah. Chef Thomas King and his wife Pastry Chef Phu Nguyen are ambitious beyond their location—seasonal, vegan, gluten-free are all covered—and while some of the dishes are complex, none seem contrived. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. New York strip comes with root vegetable “crush” and the fried quail with parsnip puree. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422.EGO Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

AMERICAN CASUAL Oscar’s Café Blueberry pancakes, fresh

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

Mom’s Café Mom’s has fed

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try

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

Whiptail Grill Tucked into an erstwhile

gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolatechile 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 Twenty-five Main Café and Cake Parlor With its hip graphic design, ever-

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

MEXICAN The Bit and Spur The menu stars

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

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

bar LIBATIONS | BARS

The Immortal Negroni A simple request became A CLASSIC— celebrate Negroni Week.

BY 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 9

A century ago, the beautiful Caffe Giacosa on Florence’s famed Via Tornabuoni was a regular stop for Count Camillo Negroni who enjoyed his regular afternoon aperitif—an Americano cocktail—there. One day (maybe he had an especially bad day?

Or an especially good one?) he asked the bartender Fosco Scarselli to amp up the usual by adding gin instead of soda water to the Campari. Scarselli added an orange garnish and the Negroni became a thing.

Well, we aren’t positive that’s a true story or that the gin-craving Negroni was really a count (his grandfather was) and the caffe has gone the way of most things old and beautiful, but the drink survives.

Really, it thrives in today’s cocktail scene, a beautiful garnet-colored flash of elegant bitterness among all the sweet sips usually preferred by Americans. Like all recipes, the one for a classic Negroni (1 oz. Campari, 1 oz. gin, 1 oz. sweet vermouth, stirred and served over rocks) has been tinkered with. The Negroni spagliato (meaning “wrong”) calls for prosecco; the Negroski uses vodka instead of gin.

In 2013, the magazine Imbibe and Campari, presented the first Negroni Week and raise funds for charities.

Since, 10,000 bars participate and $2 million has been raised. Every June, bars and restaurants mix Negronis and Negroni variations for the cause.

Tracy Gomez, bartender at AC Hotel and winner of Salt Lake magazine’s 2017 Cocktail Contest, will make her classic version using Tanqueray gin, Campari and Lustau Vermut rojo. “We’re calling our variation the Cascadian Negroni and making it with Big Gin bourbon barrel aged gin (Washington), Ransom sweet vermouth (Oregon) and Tempus Fugit Gran Classico bitter (California).”

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.

PHOTO ADAM FINKLE

FLY

21 & OVER BARS

bar fly AC The latest iteration of Marriott, a sleek downtown Euro-styled hotel, has a chic and welcoming bar in the lobby, a great bar manager, Tracy Gomez, and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber, Sandlot and of course, Butch Cassidy and the Sundance Kid. Belly up. 225 W. 200 South, SLC, 385722-9600. achotels.marriott.com EGM Aerie Thanks to floor-to-ceiling windows, drinkers can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801933-2160 EGO Bar George Sister—well, brother—to the restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines. 327 W. 200 South, SLC, 801487-1699, bargeorgeslc.com Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL

Bitter is the new sweet.

Americans—and especially Utahns—are famous for their sweet tooth. But we’re learning to love sweet’s opposite: bitter. Maybe it started with the radicchio and arugula craze of the ’80s. That has settled into a permanent relationship but perhaps it broadened our palate to include bitterness. The popularity of Amaro, Campari, Aperol and Fernet Branca have all increased. In San Francisco, a favorite drink is Fernet and ginger beer and I have a friend whose regular drink is a Coors Banquet with a shot of Fernet. (Yes, odd.

We all think so.) The bitters category has exploded. No longer do we have to choose between Angostura and Peychaud’s. In Utah alone there are several bitters-makers—Bitters Lab (bitterslab.com), Crybaby Bitters (crybabybitters.com) and Beehive Bitters (beehivebitters.com) that make dozens of flavored bitters.

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 9

Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-9618400 EGM Beerhive Pub More than 200 beers­­—domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By

the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50

wines by the glass. You can order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL

Campfire Lounge Well, don’t go

expecting a real campfire. The laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL

Copper Common Sibling to hugely

popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to.

But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM Gibson Lounge Grand America’s inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM Good Grammar Gallivan Avenue is

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

High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct different cocktail menus for sum-

PHOTO COURTESY OF CRYBABY BITTERS

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mer and winter, and briefer ones for the shoulder seasons. The focus is on High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM

UTAH’S AMARO Finish a fine meal with a true digestif

U T A H

Green Pig Green Pig is a pub of a different color. The owners try to be green, using eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-5327441 EGL The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground.

Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Shooting Star More than

a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801745-2002 EGL

Oyster Bar The livelier nightlife side of

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

Quarters An arcade bar, nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and Ms. Pac Man and regiments of other games that only accept quarters. (There’s a ATM, don’t worry.) The big draw is a game called

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bar fly Killer Queen and the bar specializes in slings—tall, fruity drinks, and you can order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com. EGM

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

Spencer’s The cozy, wood-panelled

this stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neo-cocktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-4331371 EGL

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

Negroni Week: To participate, each venue signs up at negroniweek.com, chooses from the list of official charity partners, and makes an immediate donation to that charity.

Bar owners can return during and after Negroni Week to make additional donations to their chosen charity.

After Negroni Week is complete, the totals are added up.

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769

The Vault In the boutique Kimpton

hotel, the Monaco, themed after the building’s original purpose as a bank, is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers. Look for the special cocktails themed to what’s on stage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801363-5454 EGL

Undercurrent Bar Sister to

seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened, thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders. Add in great bar snacks and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Wakara Bar In the University Marri-

ott—and one of the few bars on the west bench—Wakara expands the notion of watering hole with craft cocktails and by hosting live music, trivia nights, liquor education and tasting events and even, occasionally, drag queens. 480 Wakara Way, SLC< 385-722-9600. EGL

Water Witch Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want

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 9

Whiskey Street Back in the day,

Zest Kitchen & Bar Besides the

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

BEERS & BREWS Squatters Pub Brewery/ Wasatch Brewery Salt Lake’s

original breweries merged to form Utah Brewers Cooperative—Squatters is one of the most popular watering holes in Salt Lake, and Wasatch Brew Pub is catching up fast. 147 W. Broadway, 801363-2739, squatters.com, 2110 Highland Drive, 801-783-1127, wasatchbeers.com

Desert Edge Brewery at the Pub The constantly changing variety

and Beer School set Desert Edge apart from all the others. Along with their famous onion soup. 273 Trolley Square, 801-521-8917, desertedgebrewery.com

Red Rock Brewery A longtime favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-5217446, redrockbrewing.com Toasted Barrel Brewery Look for

seasonal releases of vintage aged sours and high alcohol barrel-aged beers.

412 W. 600 North, 801-657-6942, toastedbarrelbrewery.com

Uinta Brewing Company Uinta

Brewing Company founder Will Hamill says,“We make beer. Period.” There is

a small cafe but here it’s all about the brew. Uinta produces certified organic beers and beer in corked bottles with artist-designed labels. 1722 Fremont Dr., 801-467-0909, uintabrewing.com

TF Brewing TF stands for Templin Familybrewmaste Kevin Templin has a long history in Salt Lake’s beer scene.

Expect meticulously made Germanstyle beer and don’t miss game night.

936 S. 300 West, 385-270-5972 Bohemian Brewery Specializing in the lagers beloved by Bohemian’s owners’ Czech forebears, beer here follows the ancient Reinheitsgbot or German Purity Law. 94 E. 7200 South, Midvale, 801-566-5474, bohemianbrewery.com

Epic Brewing Company Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom. 825 S. State St., 801-906-0123, epicbrewing.com Shades of Pale Brewing Small

mom-and-pop brewery supplies many local restaurants—check the website for places that sell Shades of Pale and stop by their tap room. 2160 S. West Temple, 435-200-3009, shadesofpale.com

Proper Brewery and Burgers From the same proper folks who

brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-906-8604, properbugerslc.com

Fisher Brewing Company Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally. 320 W. 800 South, 801-487-2337

Roha The name comes from the

owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385227-8982, rohabrewing.com

Kiitos Brewing A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-215-9165, kiitosbrewing.com

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Open Letter to My Father As the years go by, your stature only grows WRITTEN BY JOHN SHUFF

H

appy Father’s Day.

It’s been a long, long time since I last visited with you and Mom. Remember, I had a business trip from New York to Kansas City in October 1979, and I booked a return stop in Cincinnati to drop in and say hello.

Although we talked every week since I left home in 1966, we had only seen one another twice in 13 years. The last time was your 75th birthday.

Our last visit, if only for a day, was spent rehashing the good old days: your golfing buddies (I was your caddy every weekend, and I learned the game from you) and the time you invited me to your annual Christmas party with them and offered me a drink. I was 19 and I sipped it, but I hated the taste of Scotch and soda, and you knew it by the look on my face. Nevertheless, I felt like a real man—just one of the guys being invited to sit with Uncle Bud, Mr. Ahern, Mr. Shea and the rest of your friends.

To tell the truth, I’ve never had the number of friends you amassed in your lifetime. Not even close. Margaret Mary has been shocked, as she always felt I was so outgoing. But M.S. changed me,

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and being in a wheelchair for 40 years has limited me both physically and socially; that’s my excuse, and I’m sticking to it.

Dad, you were always there for us. I can’t remember your missing one of my basketball games or my brothers’ swim meets. You never criticized or secondguessed my games. Your compliments were few, if any. However, your three sons recognized your pride in our efforts. That was enough.

You were strict and laid out a work schedule every week: cutting grass, shoveling snow, taking clinkers out of the furnace and helping Mom while you traveled the Midwest. Your rules were reasonable but the discipline painful when they were not adhered to. I remember losing the use of the car when I drank and drove—a no-no in our house.

My children, David and Molly, never got to know you. When I told them about your discipline, they, in unison, said, “I’m glad he wasn’t our dad.”

You taught me that we all need standards to live up to and guide us. You insisted we learn how to shake hands while looking the person right in the eye, to shine our shoes, to treat everyone, no matter what color or age or sex, with dignity—and to insist on the truth no matter the consequences.

I remember talking with you every

Saturday morning. The last time we talked was from a phone booth in Sedona, Arizona on a brilliant morning in the Oak Creek Canyon. When Mom answered and told me you were in the hospital I was concerned, confused. As usual she underplayed your condition, as did you.

You sounded good, but in those old phone booths it was hard to really tell. I told you I missed you and would try to come back from Phoenix to New York through Cincinnati. That night, Paul called me at 3 a.m. in my hotel room in Phoenix to tell me you had died in your sleep.

You were five-foot-eight, and I’m six-foot-four, but I’ve always looked up to you—not the reverse. And I’m now your age when you died—79. It’s hard to believe that was 39 years ago. I remember asking you on your 75th birthday if you were afraid of dying. You said, “Hell, no! I’ve been blessed with your mom and three wonderful sons.

What else could a man ask for?”

To say, “I love you, Dad” feels trite.

Because it’s so much more than that. It’s love, and it’s respect and admiration. You were a tower of strength, as was our mom. You instilled sound values in us, Dad, and you were—and still are—a tough act to follow. I’ve looked inside of myself many times and asked, “Have I been your equal as a parent?”

The answer isn’t clear, and never will be.

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