Salt Lake Magazine Nov Dec 2016

Celebrate the Holidays with THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

Dec. 2016

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Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. (801)852-5400 www.porschelehi.com Weekdays - 9:00AM - 8:00PM Saturday - 9:00AM - 7:00PM See dealer for details. OAC.

PARK CITY 1468 April Mountain — $3,995,000 Nancy Tallman 435.901.0659

PARK CITY 545 Main Street, #E — $3,000,000 Marcie Davis 435.602.9577

SALT LAKE CITY 492 N Marathon Cir — $1,648,000 John K. Patton 801.916.7406

SALT LAKE CITY 31 Haxton Place — $949,000 Melinda Main 801.651.9705

HEBER CITY — RED LEDGES 1632 Abajo Peak Ct, #9 — $689,995 Marcie Davis 435.602.9577

SALT LAKE CITY 2116 E Keller Lane — $449,900 Merrilee Morgan 801.913.4046

PARK CITY 2544 Fairway Village — $965,000 Marcie Davis 435.602.9577

SALT LAKE CITY 673 E Tenth Avenue — $379,900 Paul Wiseman 801.808.0730

SALT LAKE CITY 838 E South Temple — $229,900 Page Juliano 801.671.9761

PARK CITY 2300 Lucky John — $7,995,000 Marcie Davis 435.602.9577

LIVE THE ULTIMATE SKI AND OUTDOOR LIFESTYLE IN NORTHERN UTAH

ROCKVILLE 991 Grafton Road — $2,799,000 Kristi Staker 435.632.4858

RELAX, INDULGE, & EXPLORE IN THE EPIC LANDSCAPES OF SCENIC SOUTHERN UTAH

ST. GEORGE 2252 W Acowa Circle — $1,350,000 Mike and Vicky Milliken 435.680.1136

LEEDS 988 N Bonanza Road — $825,000 Jo-Ann Geer 435.619.3399

GUNLOCK 1385 W Gunlock Rd — $1,999,000 Mike and Vicky Milliken 435.680.1136

ST. GEORGE 4956 Long Sky Circle — $1,975,000 Mary Musgrave 435.680.2485

IVINS 819 E Palisades Drive — $745,000 Mary Musgrave 435.680.2485

ST. GEORGE 2336 W Entrada Trail, #2 — $699,000 Steve and Jill Webber 801.231.2226

SummitSothebysRealty.com ENTRADA 2085 N Tuweap Drive, #42 — $480,000 Kristy Manzanares 435.313.9934

SPRINGDALE 2906 Zuni Circle, Lot 24 — $199,999 Kristi Staker 435.632.4858

ENCANTO — SNOW CANYON PARKWAY Lots starting at $150,000 Kristy Manzanares, Jo-Ann Geer, and Walt Plumb 435.619.3399

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

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

898 SOUTH 900 EAST 801.359.4150 MONFRI 108 SATURDAY 106

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99 WEST

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RICHARDS COURT

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THE REGENT

MEET K.C. OAKLEY

champion. philanthropist. westminster mba.

The Project-Based M BA a t We stminster is m o re than a degree progra m: it ’s a d iverse net work of le arners, alumni, an d facult y. Each membe r o f that net work brings o n e of-a-ki nd wisdom to t h e table t hat broadens a n d enr iches ever y stud e n t ’s exp er ience.

K.C. is a world ch am pio n skie r on th e U.S. Fre e s t y le Ski Te am and th e cofo und er of Jill’s Leg ac y, a yo ut h advisor y board to the Bonnie J. Ad da rio Lung Cancer Found at io n .

BE PART OF HER TE A M .

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contents

NOV EMBER /DECEMBER 2016 FEATURES

74 EAT GLOBAL.

SHOP LOCAL. B Y LY DI A M A R T I N E Z

Every culture has a season of feasting, when politics has no place at the table.

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BEE-LIST CELEBS A fabulously successful series of story slams is bringing heartbreak, humor and humanity to the stage.

90 GUILTY GIFTS Prominent Utahns share their holiday wishes—for themselves and, more importantly, for others.

98 HOLIDAY POPS

Celebrate the Holidays with THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

on the cover

The Utah Symphony sets the tone for a special fashion season.

We made “Small Lake City” literal for the holidays. Peace and goodwill on Earth!

Painting by Jarom West

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

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contents

66

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The Hive

Everything old is new again: letter press, cutting down your own Christmas tree and shopping at mom and pop stores. Plus, female car salespeople, hostess gifts, locally made caramels and a snowboarding festival.

A&E

A celebration of art in Zion, a local silversmith, a cartoonist, equinox at the Sun Tunnels, how to celebrate the shortest day of the year and Salt Lake magazine’s favorite holiday celebrations.

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

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outdoors

The outdoor industry is in constant motion. Meet Utah companies changing the outdoor game.

BY TONY GILL

62

icons

A blue-collar father and his son find common ground in the Spiral Jetty land art masterpiece.

BY LIZ VAN HALSEMA

66

travel

Why ski black diamonds when you can do Nevada’s Rubies?

BY MATTHEW LAPLANTE

71

dateline: power

Overstock’s Patrick Byrne has defeated Hep C—Wall Street will be a cinch.

BY GLEN WARCHOL

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contents

121

152

121

dining guide

Utah’s best guide to eating out and eating well

BY MARY BROWN MALOUF

152

bar fly

156 on

the town

SLC’s top fundraisers, festivals and more

160

my turn

Your guide to getting a drink behind the Zion Curtain

Take time to honor the people who helped, guided and believed in you.

BY CHELSEA NELSON

BY JOHN SHUFF

107 PARK CITY LIFE

Meet skier Betty Annie Morgan, arts leader Hadley Dynack and the folks at Samak Smoke House and store. Plus, ridin’ the rails, past and future, in Park City. And all the fireworks, music and other holiday events you can shake a ski pole at.

volume 27 number 6 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2016, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied

by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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best girly ♥ gifts. best of the beehive 2016

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online extras

Online extras!

Sample our blogs, videos, photo galleries and special offers at saltlakemagazine.com.

STORY TIME

FREE STUFF! Beginning Dec. 1, enter our 12 Days of Giveaways. Follow us on Instagram, Facebook and Twitter.

We’ll be giving away thousands of dollars in products from the coolest stores in Utah.

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

After reading our article on The Bee (page 82), do you have a tale to share? Email it (max 500 words) to editor@saltlakemagazine. If it’s good, we’ll share it on our site and social media with the whole wide world. Some basic tips: 1. As Ms. Devlin taught in 4th grade, have a beginning, a middle and an end. 2.

Don’t send us a speech or rant. 3. Make it interesting or at least funny. 4. Cross your heart and swear it’s true.

FOR DETAILS GO TO SALTLAKEMAGAZINE.COM

Want to make happy..

someone

THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Christie Marcy

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

Vanessa Conabee

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

Tony Gill

EDITORIAL INTERN

Brie Olds

COPY E DITOR

Dan Nailen

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Matthew LaPlante, Austen Diamond, Theresa Davis, Liz Van Helsema, Lydia Martinez and Chelsea Nelson ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West

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

Connie Borup

Adam Finkle

PHOTOGR A PH Y CON TR IBU TORS

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

Damon Shorter

M ARKETING M ANAGER

Brittany Hansen WEB DIRECTOR

Ashley Miller

OFFICE M ANAGER

Melody Kester

DI R ECTOR OF A DV E RT ISI NG

Trina Baghoomian

SALES & MARKETING EXECUTIVES

Janette Erickson, Danielle Holmes, Brooke Workman, Emily Lopez MAILING ADDRESS

“Borup’s work cannot simply be described as landscape; it is the transforming light of dusk - the afterglow of day, that spell-like, borders on dream and reverie”. –Jane Connell

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

editor@saltlakemagazine.com A R T • R E S T O R A T I O N S U P P L I E S • F R A M I N G

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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

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

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

Please refer to corporate masthead.

Photo courtesy of: GEP Utah | Photography by: Christy Powell Photography

grand moments.

Grand memories.

Celebrate the season with our Grand Choice Package and receive a $100 credit to enjoy during your stay.

800-304-8696 | GRANDAMERICA.COM

contributors

MATTHEW LAPLANTE

Matthew D. LaPlante is a journalist, author and assistant professor at Utah State University. A former national security reporter for The Salt Lake Tribune, his freelance work has been published by the Washington Post, CNN.com and the Los Angeles Daily News. He has written about ritual infanticide in Ethiopia, gang warfare in El Salvador, the genocide in Cambodia and the deaths of U.S. soldiers in Iraq — all of which is why he relishes opportunities to write about snowboarding in the Mountain West.

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THERESA DAVIS

Theresa Davis is originally from the Texas Hill Country. She studies communications at Brigham Young University.

She loves everything about Salt Lake, and would spend all of her money at local bakeries if she didn’t have to pay for rent. She enjoys backpacking and watching Cary Grant movies.

LIZ VAN HALSEMA

Elizabeth Van Halsema is a native to Charlotte, North Carolina, but has taken root in Salt Lake City as a writer and storyteller. When she’s not got her fingers on the keyboard, you’ll find her hitting the slopes, running trails or seeking local adventures. In this issue Elizabeth writes of a father and son who are reconnected through the iconic Utah artwork Spiral Jetty.

5779 S. OPUS COURT, HOLLADAY $625,000 5779 S. OPUS COURT, HOLLAD

Amazing private community on half-acre wooded lots, Amazing private community on half located off Pheasant Way and Fardown.

Big Cottonwood located off Creek is located on some of the home sites. No HOA fees. Pheasant Way and Fardow Creek is located on some of the home s Lance May 801.201.5200 | Cindy White 801-815-5675 Lance May 801.201.5200 | Cindy W

446 E. BOWDEN STREET $1,199,000 This modern farmhouse, will stun and inspire with expansive gathering areas and outdoor living spaces for the entire family to enjoy. › 2016 Parade of Homes “Best in Show” Winner › 2016 Parade of Homes “Best Architecture” Winner › 2016 Parade of Homes “Best Interior Design” Winner Lance May 801.201.5200 | Cindy White 801-815-5675

458 E. BOWDEN STREET $1,250,000 458 E. BOWDEN STREE

This contemporary masterpiece has extraordinary This contemporary masterpiece h finishes throughout. From the master suite that rivals any finishes throughout.

From the master su high-end spa to a perfectly appointed kitchen with six high-end spa to a perfectly appointe burner gas Thermador range with custom range hood. burner gas Thermador range with cus The great room will accommodate a large group of family The and great room friends for the entertainer. will accommodate a larg and friends fo Cindy White 801-815-5675 | Lance May 801.201.5200 Cindy White 801-815-5675

|

Lance

COVE TOWN HOMES STARTING AT $289,900 The Cove at Kimball’s Lane is located in a very desirable area in East Draper, Utah. Single family homes and Town Homes are both available with direct access to the 700 East TRAX Station.

Lance May 801.201.5200 | Mike Stark 801.597.8622 Cody Steck 801.244.2297

Tridestin.com Our Choices Define Us

Tridestin.com Our Choices

© 2016 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. © 2016 BHH Affiliates, LLC. An independently owned and operated subsidiary of HomeServices of America, Inc., a Ber Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks o

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SALT LAKE CITY

ARRIVE & DRIVE

ADULTS AND

JUNIORS

48” AND UP

BIRTHDAY PARTIES

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

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editor’s letter

Give and Take I’m at that age when the expected

NOW OPEN

response to the seasonal question “What do you want for Christmas?” is “I just want everyone to be happy.”

Sorry—I’m not too old , too proud or too saintly to want stuff.

I’d love another pair of fancy cowboy boots, more jewelry from Rajasthan or a bottle of Jean Lallement Brut Champagne (since I’m wishing, make that two).

An appreciation of beautiful, well-crafted things is part of enjoying life—which we should remember to do every minute with the understanding that life is about the treasures of the present as well as hopes for the future.

That’s why we asked prominent Utahns from all kinds of backgrounds and professions to name a tangible thing, an item, an indulgence, they’d like to receive (p. 90).

We also asked them which charitable organizations they were contributing to this season, and were amazed by the breadth of the answers—substance-abuse programs, kids-education programs,

cancer-survivor programs, music-therapy programs...

Our city and state need all these things, and more. We need real and practical help for the homeless. We need immediate and decisive action about our city’s air quality. We need to find a way to balance economic growth and quality of life, to balance the mores of the state’s dominant religion with those of an increasingly diverse population, to balance modern demands with traditional values.

But take a look through this issue and think about what we already have in Utah—the incredible outdoors, the unique food culture, the vibrant arts scene, the great music. When you have a lot, and we do, it’s easier to give. Happy Holidays.

And here’s a clink of the glass of the Jean Lallement—a toast to the New Year.

Mary Brown Malouf

(801) 355-FISH (3474) www.thelivingplanet.com

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PHOTO ADAM FINKLE

12033 S. Lone Peak Parkway Draper, UT 84020

SNAKE CREEK CANYON RETREAT Encompassing 331 pristine acres of Utah mountain glory, Snake Creek Canyon Retreat is a Frank Lloyd Wright inspired residence sitting at 7,300 feet overlooking the entire Midway and Heber Valley. With panoramic views of the beautiful Wasatch Mountains and over 10,400 square feet of living space, this unique retreat is a sanctuary in the mountains. Four miles from the Wasatch State Park Visitors Center in Midway, Utah, this gorgeous property is accessed via a gated, private road. Secluded, yet conveniently located, Snake Creek Canyon Retreat is only 30 minutes from the exceptional shopping, dining, and world-class skiing in Park City. A one-of-a-kind place to call home for generations, the Snake Creek Canyon Retreat is a family tradition to pass down, a place to see old friends every year, and a place to create memories. This is for the owner who treasures family life and the sanctity of the land.

SnakeCreekCanyonRetreat.com

Bill Ligety 435.647.6700

Michelle Eastman 435.640.6597 ©

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

IDAHO WINE North Idaho Southwest Idaho Central Idaho

BARREL TASTING

FOOD TRUCKS

LIVE MUSIC

NEW RELEASES November 25-27, 2016 #IDAHOWINES WWW.IDAHOWINES.ORG

the

hive PEOPLE | TRENDS | TALK

Homestead . . . . . . . . 32 Executive Summary . 34 Style . . . . . . . . . . . . . 36 Hot Dish . . . . . . . . . . . 38 By the Numbers . . . 40 Sport . . . . . . . . . . . . . 42 Hometown . . . . . . . . . 44

One way to beat the season’s commercialism blues is to grab some friends, some rope, a pruning saw and a thermos of hot beverage and head into the forest to cut your own Christmas tree.

The National Forest Service annually issues amateur-lumberjack permits that include a map and some important rules, like not cutting any tree taller than eight feet (Sorry, Clark Griswold.). fs.fed.us

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

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the

hive

/ HOMESTEAD

Ben Webster finds letterpress printing a blend of high-brow aesthetics and low-brow manual labor.

Pressing Matters The Mandate Press makes an impression.

WRITEN AND PHOTOGR A PHED BY AUST E N DI A MON D

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T

he sign hanging above the counter at The Mandate Press quotes typographer Beatrice Warde: “Friend, you are on sacred ground.”

For 600 years, Gutenberg’s machine mass-produced holy texts, political tracts and poetry. In the 1950s, cheaper, quicker offset printing displaced letterpress, but the tactile beauty of letterpress—the visible “kiss,” or imprint of the metal type onto the paper, is part of an aesthetic that favors craft and uniqueness over simple replication.

The Mandate Press owner Ben Webster

left his family’s Idaho farm to study graphic design at the U of U. A class with the Book Arts Program opened his eyes to printing. He bought, disassembled and reassembled his first printing press soon after. And The Mandate Press, which does mostly conventional printing jobs from posters to business cards, was born. But Webster’s true love is letterpress—his thigh is adorned with a tattoo of a dagger piercing a heart that reads “.918”— the crucial height dimension of letterpress printing.

The Mandate, Webster muses, is the bridge between highbrow and lowbrow. What he and his team do is a mix of craftsmanship, articulate graphic design and plain old manual labor. To make the best letterpressed materials, it not only takes good design, it takes the right design. When a designer or client must have letterpress but the design isn’t suited for it, the outcome can suffer; Webster likens it to ordering a boiled steak but demanding it taste grilled.

“It sounds cliche, but less is more,” Webster says. “The more elements involved, the less profound the impression. And with modern letterpress, the appeal is in the impression it leaves on the paper.”

THE MANDATE PRESS 1077 S. Main, SLC, 801-359-4868, themandatepress.com

M E Y M A O D R I L I E O S H start at HARMONS

Many of our most cherished holiday memories are associated with the aromas and tastes of our childhood.

Perhaps it’s this nostalgia that brings baking so close to our hearts. This season, let Harmons help you create your own family memories—find all the ingredients you need to make the holidays special at your local store.

Recipes available online at HarmonsGrocery.com/recipes

the

hive

/ EXCUTIVE SUMMARY

Car Gals Utah’s all-female car dealership rolls over stereotypes.

E

ven in these enlightened days, many people still doubt a woman can know enough about cars to sell them. Johnna Abrams and Chris Williams, the owners of Salt Lake Imports, are happy to steer those people straight—no automobile pun intended. “I’ve been in this business since 1990,” Abrams says. “We’ve tried our best to get rid of the idea that females are clueless about cars.”

Abrams and Williams opened Salt Lake Imports on Redwood Road in 2008 after decades of experience working for other dealerships. “We had to jump through a lot of hoops simply because we are women,” Abrams says. “We heard it all—women are thin-skinned, that we couldn’t handle the high stress of the job—you name it.”

Even now, the battle continues, Abrams says, “When we first started here, people would call me on the phone and ask to speak to the manager.

When I told them that I was the manager, they would kind of bumble and say, ‘Well, can I just speak to someone else?’ It didn’t take long for me to figure out ‘someone else’ meant a man. It’s hard for people to realize that we—two women—have so much experience with cars. We do know what we’re talking about.”

They also suffered from another stereotype: People see a car sales person as a pushy

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

fast-talker scheming to stick a naïve buyer with a junker. (Polls rank car sales people last in trustworthiness.) But Abrams and Williams are warm, straightforward and no-nonsense and feature no-haggle price tags on their meticulously vetted vehicles. “We were the first car dealership in Utah owned and operated by women,” Abrams says. “Our whole approach is different.

by car salesmen who give the ‘You should come back with your husband, honey’ treatment.”

In 2002, the two proved a point when they launched an online dealership that sold cars around the globe. “We ended up with the eBay Motors guys from Texas asking us how we were so successful.”

The difference is obvious when you are greeted by Gandaulf, the shop Corgi who sets the tail-wagging tone. The women know the hurdles for women shopping cars. “We’ve been on the other side,” Abrams says.

We’ve been looked down on

From left; Gandaulf, Johnna Abrams and Chris Williams

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PHOTO ADAM FINKLE

B Y T H E R E S A D AV I S

the

hive

/ STYLE

3

PRESENTS PERFECT

4

A good guest never arrives at a party empty-handed.

2

Here are

7 ideas for quick-stop gifts that say ‘thanks for inviting me.’

5

6

1

7

2. Utah: The Craft Chocolate Capital, chocolate sampler, Caputo’s Market and Deli, SLC; $37 1. Beehive Glass Honey Jar with Wood Dipper, Crate & Barrel, Fashion Place, $8

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3. Les Terroirs De Marrakech Extra Virgin Olive Oil, Liberty Heights Fresh, SLC, $25

5. Monokle Collection Candle, Arte Haus Collectif, SLC, $36 6. Draper Coasters, Crate & Barrel, Fashion Place, $20 7. Small Bell Planter & Succulent, gardenau.com, $15

PHOTO ADAM FINKLE

4. Agustí Torelló Mata Cava Vinegar, Liberty Heights Fresh, SLC, $27

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the

hive

/ HOT DISH

CANDY LAND JulieAnn Caramels B Y M A R Y B R OW N M A L O U F

JUST A SAMPLING OF JULIEANN’S CARAMEL FLAVORS:

Coconut

Almond

Apple

Eggnog

Habanero

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T

he little candy factory is obviously unfinished—a temporary aluminum air duct snakes across the floor. Nevertheless the cooking continues. As I enter, JulieAnn Caramels co-owner Tanya Dean was shaping a sheet of caramel around a red apple. “Experimenting never stops here,” says Rowena Montoya, JulieAnn’s other principal.

“We want to do caramel apples and slices, but our caramel is so buttery, it slides off the fruit when we dip it. So we’re trying to figure out another way.”

Dean and Montoya have been figuring it out for themselves since they started their candy company four years ago.

Named after Montoya’s aunts, who raised her after her mother died when she was 12, the business was a bright idea of the two friends and neighbors.

While their kids were young, they tag-teamed leadership. Now Dean has settled in as main cook and Montoya takes care of business. Which is thriving. JulieAnn Caramels are sold in ten Harmons

stores and in The Store, and last year their pineapplehabanero caramels won a prize at the Fancy Food Show. From selling at craft and Christmas shows, JulieAnn candy has grown to become a favorite source for corporate gifts, wedding favors, hostess gifts. The candy will also be sold at the new Eccles Theater.

Dean comes in from the kitchen with an apple slice, dipped in white chocolate and drizzled with caramel.

“We’re calling them Caramel Nachos,” she says.

JULIEANN CARAMELS 801-783-8324 julieanncaramels.com

the

hive

/ BY THE NUMBERS

Holiday Shopping By the Numbers B Y G L E N WA R C H O L

T

he day after Turkey Thursday is the traditional start of the frenzied holiday shopping season.

Black Friday has become infamous for tales of shopping mobs pushing

and shoving to grab the best deals on the latest toys and electronics. Now Cyber Monday and Small Business Saturday have been designated as special-deal shopping days, too. It all adds up to more than $626.1 billion.

15,000

57,000

new cars will be given as gifts in 2016

small businesses thrive in Utah.

500,000

Utahns work for small businesses.

$68

out of every $100 spent at a small business stays in the local economy.

70

sounds and lights

1 the number of real Santas.

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1/3

of all online gifts are sent back

9%

of holiday gifts are returned

$284

billion worth of merchandise was returned in 2015

generated by the Star Wars InteracTech Stormtrooper, one of the Toys R Us’s top toys for 2016, a deal-seeker’s dream

0 1

deaths caused by frenzied shoppers on Small Business Saturday and Cyber Monday website devoted to counting deaths and injuries caused by Black Friday Doorbusters; blackfridaydeathcount.com

LIGHTS. TREES. DÉCOR. IDEAS.

the

hive

/ SPORT

SHRED HEADS

Shred Fest celebrates winter sports.

J

WE WANT TO CREATE A GOOD, COMFORTABLE COMMUNITY –JAMES FLEEGE

SALT LAKE CITY SHRED FEST November 5, Liberty Park, 2-10pm, shredfestival.com

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ames Fleege has been taking ice shavings from skating rinks to use as snow since he was a teenager living in Chicago. “I convinced construction workers to take me to get snow.

We'd fill up a Dodge Durango with a tarp in the back, grab snow and I'd set up a rail so I could snowboard,” Fleege says. Years later, while attending college at the University of Montana, he started taking ice shavings from skating rinks again—for what was to become an annual ski and snowboarding festival known as Shred Fest, designed to kick off the winter season. The idea came to him when talking to friends.

“Between October and November all anyone anywhere is asking is, 'Where'd you get your board?' 'Where'd you get your season pass?' 'Where are you going this year?' 'Do you remember that great pow day we had last year?' ” This year, for the first time, Shred Fest will be held

in Salt Lake, where Fleege has lived for five years. The idea, he says, is to bring people together. “There are many professional snowboarders and actionsport companies here, but there's nothing like this event happening.” So, Fleege and a group of friends have joined with sponsors for a one-of-a-kind festival at Liberty Park. There will be rail sessions, a lumberjack competition, food trucks, a music stage, a beer garden and a sponsor village with merchants showing off their wares. And, of course, 25 tons of ice shavings from local skating rinks.

Fleege says that one of the goals of the all-ages festival is to make winter sports more approachable. “People can be intimidated by athletes, but really once you get to know these guys you realize they're just people— they just have a different skill set than you do. We want to create a good, comfortable community.”

PHOTO ADAM FINKLE

BY CHRISTIE MARCY

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the

hive

/ HOMETOWN

A TASTE OF SMALLTOWN LIFE

Kevin Holdsworth

Good Water A fictionalized town; real-life stories

BY CHRISTIE MARCY

“H

ow many people do you know who have wondered what would it be like to homestead—to live off the grid?” Kevin Holdsworth asks.

Holdsworth, a Holladay native and his wife did just that in the late-1980s. In time, he added electricity and water. But that solved the least of the challenges.

Holdsworth chronicled his 25 years of experience living in a small town outside of Capitol Reef National Park (he leaves us to guess which one) in his recent book, Good Water. Part memoir and part love story between man and the land, Good Water gives a nod to western history, environmentalism and the folk who have called south-central Utah home for generations—the people Holdsworth calls the “survivors and casualties” of small-town life.

“You fall in love with a place and it’s a

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long-term difficult relationship,” says the writer, who first fell for the high desert as a college student living in Salt Lake.

“Sometimes you don’t love it. Sometimes you’re sick of it and you want to be anywhere but there.” Attempting to live a dream caught up to the idealistic Holdsworth eventually. “I had a lot of silly romantic ideas like people do, but the reality was very different,” he says. “It was hard to make money. There wasn’t a social life. Some of the people I ran around with got into trouble.

It wasn’t what I thought it was going to be in so many ways.”

Good Water, University of Colorado Press, upcolorado.com

Though winter is a great time to enjoy the solitude of Capitol Reef National Park, small-town life slows to a crawl.

Many tourism-based businesses won’t open until April. But a few cafes remain open year-round to will offer a glimpse of small-town life, as Holdsworth lives it.

Sunglow Cafe Pinto bean pie 91 East Main, Bicknell, 435-425-3821 The Badger Den Post-hike pizza 125 North State Route 24, Bicknell, 435-425-2500 Red Cliff Restaurant Bacon cheeseburger 156 East Main Street, Torrey, 435-425-3797 Country Cafe All-American breakfast 289 North Main, Loa, 435-836-2047

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12 DAYS OF GIVEAWAYS

starting on December 1st.

2-for-1 Holiday Offer Subscribe now! Save Big‌GIVE BIG! Renew or purchase a one-year subscription at $19.95 and give a subscription as a gift to the special people on your list. Plus you can send additional subscriptions for only $14.95.

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To order, please visit saltlakemagazine.com or call 877-553-5363.

Stream KUER live on your mobile device when you download KUER’s mobile app, available on the App Store and Google Play.

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

Wake up to Morning Edition as your alarm clock or fall asleep to BBC’s World News at night.

a&e ARTS | ENTERTAINMENT

Art of Wonder Roland Lee celebrates the NATIONAL PARKS’ centennial by painting Zion Canyon. Again.

PHOTOS COURTESY ZION NAITONAL PARK

BY LYM A N H A FEN

Roland Lee often finds himself in Zion Canyon in autumn, hiking to secluded spots away from visitors to sketch and photograph scenes to paint later in his studio in nearby St. George.

But during the first full week of November, known as Plein Air [in the open air] Week in Zion National Park, he gives up his solitude and spends each day in front of spectators, sketching, painting and finishing his watercolors onsite in real time.

“The Zion National Park Plein Air Art Invitational is an event I’ve looked forward to every fall for the last seven years,” Lee says. “Normally, I do most of my work in the studio, but this is one special chance each year when I paint

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

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a&e Roland Lee

A COG IN THE CELESTIAL CLOCK SUN TUNNELS MAKES YOU PART OF THE BIG, BIG PICTURE.

BY GLEN WARCHOL

As humankind piles up scientific marvels and virtual realities, we’ve become increasingly disconnected from the natural universe. Where we chase Pokemons, our ancestors embarked on vision quests and walkabouts into the GPS-less wilds. But twice a year (like clockwork), at solstice, we have a chance to reconnect (in real time!) with the ever-whirling, always-dependable solar Rolex.

Zion National Park Plein Air Art Invitational Stop and watch artists paint at locations throughout the park, attend one-hour daily painting demonstrations given by the artists, attend evening lectures at historic Zion Lodge and attend a “paint-out.”

Plein Air Week, Nov. 7-13, will end with more than 150 paintings going on sale at the Zion Human History Museum on Saturday and Sunday, Nov. 12 and 13. The event proceeds benefit Zion National Park.

ZION NATIONAL PARK Springdale, zionpark.org, 800-635-3959

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plein air and interact with visitors who have come to see my favorite place on earth.”

Over the past 40 years, Lee has established himself as one of the foremost painters of Zion Canyon, joining a line of great artists stretching back to Thomas Moran and Frederick Dellenbaugh through Isaac Loren Covington, Maynard Dixon and Jimmie Jones. In his chosen medium, Lee is among Zion’s greatest artists.

He started visiting Zion as a teenager, staying in a family cabin on the plateau just outside the park’s eastern boundary. For decades, the cabin has belonged to him and his wife Nellie, and they’ve spent countless days with their family in and around the park.

Since he left his career as a college art teacher and magazine designer in the late 1970s, Lee has been painting fulltime in watercolor, mostly scenes of Zion. He’s produced

thousands of Zion paintings that hang in museums, private homes, corporate offices and institutions across the country.

Seven years ago when he was invited to be a charter artist in the Zion National Park Plein Air Art Invitational, he accepted with enthusiasm. “What an honor to be asked by the park to paint for five days at such a magical time in the canyon.”

The views in Zion National Park are iconic and breathtaking—Angels Landing, The Narrows, Great White Throne. Seeing these famous places through the eyes of an artist lends a whole new dimension to a visitor's experience of the park.

Lee will join two dozen artists in the plein air of Zion on Nov. 7-13 to celebrate the National Park Service’s centennial year.

Roland Lee Gallery, 165 N. 100 East, St. George, 435-673-1988, rolandlee.com

Pack up some warm clothes, your heaviest sleeping bag and head for Lucin on the northwest side of the Great Salt Lake. Then settle in at the Sun Tunnels earthwork for the long, long night and at dawn welcome the gradual return of light and warmth.

When the sun pops up on solstice Dec. 21, it will shoot its first orangeyred rays through artist Nancy Holt’s concrete-culvert masterpiece in the desert and turn what in the light of day resembles a construction site into a Stonehenge-like solar observatory.

You’ll feel like the infinitesimal part of the universe that you are.

For more info go to Sun Tunnels, umfa.utah.edu.

WINTER SOLSTICE EVENTS AROUND THE STATE if you can’t get to the center of the universe in Lucin, there are other ways to celebrate the return of the light: The Hopis, who know what’s going on, celebrate solstice as Soyal, with intricate dancing, blessings and ceremonial purification rites.

It’s to welcome the Kachinas, the protective spirits of the mountains that look uncannily like space aliens.

You can view Robert Redford’s superb KACHINA collection in The Tree Room restaurant at Sundance Resort.

RED BUTTE GARDENS celebrates

winter solstice with activities for kids that include hot chocolate, snowflake ornaments and a Yule Log. Other activities that commemorate ancient solstice traditions are found throughout the Children’s Garden.

The tiny southern Utah TOWN OF BLUFF throws the biggest Winter Solstice observation at sunrise at the site of the Bluff Great House. That kicks off a parade, and the burning of wire-and-wood sculptures that in the past included a mammoth and other symbolic constructions. People in the Bluff area have been doing it for centuries. The solstice was important to Ancestral Puebloans, who may have used the alignment of cultural features at solstice to synchronize crop planting, blooming of wild plants and gathering for rituals. bluffutah.org

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DANCING CRANE IMPORTS in Salt Lake City has

an annual family-friendly solstice celebration that includes yoga instruction and other New Age delights. 673 E Simpson Avenue, SLC, 801-486-1129, dancingcranesimports.com In Ogden, you can hail the solstice at artist Andy Dufford’s stone and metal sculpture WATER CYCLE near the Ogden River. On the solstice, the shadow of a large metal snowflake representing water is cast precisely on a slab of red rock. High Adventure Park, 251 E. 18th St., Ogden, publicartarchive.org Much of Utah, of course, will celebrate the solstice as a spinoff of the ancient ROMAN SATURNALIA FEST (some call it Christmas). The Romans played games, threw huge parties and exchanged gifts.

The hard-partying Vikings celebrated solstice with bonfires during the longest night, which might be the origin of the Christmas lights wrapped around the houses on your street.

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

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a&e

Coloring Outside the Lines Local cartoonist Mark Pett brings high art to children’s books

BY THER ESA DAV IS

boring? Mark Pett, a Salt Lake-based illustrator, found his dream job writing and illustrating children’s books. “I always wanted to be a cartoonist. I was a huge fan of Mad Magazine,” says Pett, who grew up in the Avenues. “I drew all the time, and I just taught myself.”

SLCoLS.VIR.7.75x4.75.pdf

1

But Pett’s cartoonist career didn’t start until he was living in in Prague, Czechoslovakia. “I picked up a newspaper there and realized that it didn’t have any political cartoons, so on a total whim, I walked into their office and said ‘Meet your new editorial cartoonist,’” Pett says. When that adventure concluded, he headed back to the States looking for his next position as a cartoonist.

“I actually ended up teaching 6th grade for two years in rural Mississippi,” Pett says. “That was the hardest thing I’ve ever done.”

But Pett’s teaching job inspired a comic strip called “Mr. Lowe” following the adventures of a rookie schoolteacher.

When Pett finally returned to his hometown, he drew cartoons for The Salt Lake Tribune, Deseret News and City Weekly. When he married and had children, he

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found the transition from comic strips to writing and illustrating books was natural.

“Kids’ books seemed to me like long Sunday comic strips,” Pett says. “My kids are my test audience. They are my inspiration.”

Pett has become wellknown for his wordless children’s picture books that help children, even those with autism, understand sequencing, emotions and facial expressions.

It wasn’t until he spoke to a room full of kindergarteners that Pett found a name for what he does.

“I was speaking to a bunch of kindergarteners when a 5-year-old boy raised his hand and said, ‘How do you like being an authorstrator?’

I’ve used it ever since.”

CONCERTS

ART BY MARK PETT

WHO SAYS grown-up jobs have to be

at the County Library

Free monthly concerts featuring local artists. Second Saturday of each month at 7pm.

BROADWAY

CLASSICAL

November 12

December 10

A Night on Broadway with Michael Chipman & Melinda Kirigin-Voss

Classical Piano with Josh Wright

JAZZ & BLUES

SWING

January 14

February 11

Big Band Swing Dance with the 23RD Army Band

Joe McQueen Quartet

In partnership with Excellence in the Community.

Library’s Viridian Event Center 8030 S 1825 W, West Jordan

s lc o lib rary. org

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viridiancenter.org

The Artist’s Hand

Johanna Kirk’s PIXEL + TORCH is a personal statement.

BY MARY BROWN MALOUF

“

PORTRAIT BY ADAM FINKLE, JEWELRY BY JOHANNA KIRK

J

ohanna Kirk puts down her torch when you enter her serene shop and studio in Sugarhouse.

Blond wood cases hold simple displays of silver jewelry, the walls are hung with large photographs, a wall shelf holds a selection of body products and candles. A basket on the floor is heaped with Icelandic sheepskin rugs. The front wall of windows floods the space with natural light. Kirk opened her shop a year ago—here's what she has to say about her work and life.

“I designed my studio and shop myself with the idea that people could see the process. My torch and materials are in plain sight. Customers come in and see me working on pieces.

They’re entering an artisan’s workspace, the way they did in previous centuries, when they would visit a silversmith or a cabinetmaker or a dressmaker.”

“I like being part of the neighborhood. I live just a few blocks from the studio and I feel like I’m part of the community.

This is a person-toperson business.”

“Jewelry is like cooking— people used to want the most bling for the money.

The ‘80s was all about design for the masses— Michael Graves designing kitchenware for Target.

Now originality and uniqueness are valued as well as good design.

People want things that are personal and have meaning. They’re as interested in the process of design as the product.”

“I was a newspaper photographer at the Deseret News. I took a break to start a family and spend time with my kids and when I came back, nothing [in journalism] was the same. So three years ago I decided to concentrate on my second love, jewelry making. I had taken silversmithing at Brighton High School.”

“I think you can imprint on an aesthetic when you are young. My parents took me to art galleries and spent lots of time outdoors in Sweden—so Scandinavian design comes naturally to me.

That’s where I was when I learned how to look at things. I still go back to Sweden every summer with the kids and I sell a lot of my work in Sweden through my website.”

I came to Utah as an exchange student from Sweden because I was a competitive skiier. Then I came back to go to the U and study photojournalism.

I got a job at the Standard-Examiner, then the DNews, met my husband, had twins and stayed. But I'm still an immigrant—it's been 20 years and I still don't have citizenship.”

PIXEL + TORCH 2030 S. 900 East, Ste. F, SLC, 801-598-6005, pixelandtorch.com

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Ho-Ho-Ho! Here are 7 of Salt Lake magazine’s favorite things to keep your spirits merry and bright this holiday season.

1

$14, Abravenel Hall utahsymphony.org,

4 2

Head up to SNOWBIRD with the kids on New Year’s Eve for fire pits and hot cocoa, a torchlight parade down the slopes and fireworks that start at 6:30 and you’ll have plenty of time to get home, tuck the little ones into bed and celebrate on your own.

3

You don’t have to be Catholic to appreciate the beauty of THE CATHEDRAL OF THE MADELEINE, or to enjoy the holiday masses held there. Start a new Christmas Eve tradition with the help of the voices of the Madeleine School Choir.

DEC. 24, 8 P.M., 331 East S. Temple, 801-328-8941

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7

Sing along to HANDEL’S MESSIAH, including the almost-played-exclusively-at-the-holidays Hallelujah Chorus, backed by the Utah Symphony at the Messiah Sing-In. NOV. 26-27,

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

CHRIS ISAAK might not be the first crooner who comes to mind when you think of Christmas classics, but he’s stopping by the new downtown Eccles Theater on a holiday tour to change your mind. Always charming, Isaak might be the next Johnny Mathis (Mathis comes to the The Eccles in April, coincidentally). NOV. 22, 8 PM, 131 Main Street, SLC, artsaltlake.org or 801-355-ARTS

5

All aboard! Inspired by the book and film The Polar Express, NORTH POLE EXPRESS promises a ride full of Christmas carols, hot cocoa, Mrs. Claus’ cookies and a little Christmas magic provided by an appearance from Santa himself.

NOV. 25-DEC.24, $5-$50, Heber Valley Railroad, heberalleyrr.org

6

Each year on the Saturday after Thanksgiving Ogden’s Washington Boulevard becomes a winter wonderland when the ELECTRIC LIGHT PARADE takes over from 22nd to 26th Streets. The elaborate floats are on display on Historic 25th Street all night long and music and fireworks are all part of the celebration. Don’t miss the actual parade—a special guest, dressed in red, appears on the last float of the night. NOV. 26, ogdencity.com

7

11 months out of the year it’s Glen Arbor Lane, a street just like any other in Sugar

House. But at Christmastime it transforms to CHRISTMAS STREET, a cul-de-sac on which nearly every house has a yard decorated to the nines. There are teddy bears, dragons, menorahs and, of course, Santa in lights, animatronic figures and blow up snow globes. Cars line up around the block to drive through and take a look. Just off 1700 S. and 1500 E. from dark until about 10 pm throughout December.

PHOTO MARK NELSON

BY CHRISTIE MARCY

THIS HOLIDAY SEASON

Give them

the Planet

Purchase an Aquarium gift card today!

thelivingplanet.com/giftcards

outdoors Right: Avatech’s Brint Markle, Jim Christian and Thomas Laasko’s innovation provides access to real-time avalanche information.

If You Build It

Below: More than ski poles, these probes collect data on avalanche conditions.

Three EQUIPMENT INNOVATORS who walk on the wild side.

BY TONY GILL

We’re all seeking something out there. The perfect powder turn with snowflakes lighter than air. The honeyed glow of sunrise from a Wasatch ridgeline. Whatever the adventure: They all start with gearing up.

What follows that colon may strike you as an anticlimax and a slap in the face of outdoor romanticism. But the truth is it’s difficult to enjoy nature when you’re wet, hypothermic or stuck in the dark.

Without the protective equipment, our feeble human vessels are in trouble in the unforgiving natural world.

Thankfully, innovators thrive among us, right here in Utah, who channel their passion into products and ideas that allow us to play outside and stay alive, while preserving our world.

The Snow Scientists Avatech

Sometimes, inspiration comes like an avalanche. Brint Markle was skiing with a group of

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friends in Verbier, Switzerland, when one member of his party was carried off in an avalanche.

Despite expertise and experience, the group was threatened by a disaster that could have been avoided if they simply had access to more information. They were lucky no one died. For Markle, it served as a wakeup call.

In 2012, while in business school at MIT, Markle teamed up with Jim Christian, a mechanical engineering student, and started Avatech to tackle the issue head-on. “Our mission is to inspire safe exploration and create a culture of contribution,” Markle says. Avatech is using technology to help people pull information from a vast network that will help keep them safe when they’re in the mountains.

Their initial focus was on avalanche safety technology aimed at snow-safety professionals—their cutting edge SP2 probe allows avalanche forecasters to analyze the snow

The Illuminators – Goal Zero

pack at a moment’s notice without digging large pits. But recently, Avatech has developed new tools and a network to serve recreational users as well.

The company’s Mountain Hub platform allows users to access and share information on everything from route planning and terrain analysis to up-to-the-minute mountain, snow and trail conditions. “We believe everybody should have access to real-time information and should be able to submit observations,” says Thomas Laasko, brand president at Avatech. Avatech offers a phone app with which

users can view maps and submit observations and even access routes that were planned on Avatech’s integrated web platform.

Mountain Hub’s app is free to use, and for $5 a month users can access the premium features like route tracking.

There’s also a new, streamlined version of their probe packed into functional ski poles for mountain professionals and the high-end recreational user.

Robert Workman was looking for a way to give back to the community. He’d been a successful entrepreneur, but effective charity work can be difficult. “How do we empower people to take control for themselves? It’s the ‘teach a man to fish’ philosophy,” Goal Zero’s Lisa Janssen says. “The biggest opportunity was with light.”

What Workman and company created was a simple 15-watt solar panel attached to a lead battery and a single LED light, but the difference it made was remarkable. “It

created a sustainable lifestyle for villages in the Republic of Congo. There’s no infrastructure for power or land lines, but the solar panels powered lights, which reduced crime rates, and cell phones so people could communicate,” Lanssen explains. From this successful humanitarian effort a business idea took root, and Goal Zero is now the global leader in portable solar panels.

Bill Harmon, vice president of personal power and Norm Krantz, VP of product innovations, dove into the philosophy of taking solar panels off roofs and “putting them onto backpacks.” Their solar panels are the perfect

435-214-4692, Avatech.com

PORTRAITS BY ADAM FINKLE

Far right: Bill Harmon, Goal Zero general manager, and Norm Krantz, veep of product innovations, tinker with a solar generator.

Right: Humans do not live by survival alone: Rock Out 2 Wireless Rechargeable Speaker

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

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outdoors

GET the

GEAR Right and below: Cotopaxi’s relaxed retail store serves as a gallery of the aesthetics of high-tech outdoor design.

are available at brick-and-mortar outdoor stores, but they’d love nothing more than for you to stop by their headquarters in Bluffdale to chat about which Goal Zero product is right for you.

675 West 14600 South, Bluffdale, 888-794-6250. Goalzero.com

The Philanthropists Cotopaxi

accessories for the outdoor crowd. Whether you’re charging your phone on a backpacking trip with the portable 13 oz. Nomad 7 or stepping it all the way up with the Nomad 100 to power camp lights, cameras and laptops on back-country adventures, Goal Zero will provide. Its products

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The paradoxical nature of the outdoor industry is a hard one to reconcile. Every activity we do and every piece of gear we produce and use has an impact. A lot of lip service is paid to sustainable and ethical practices in the industry, but few walk the walk like Cotopaxi. “We felt we could create a model that brought product creation and humanitarian issues closer to the

consumer,” says Cotopaxi’s co-founder Chad Whitaker.

Cotopaxi designs and produces outdoor gear and clothing, backpacks, tents, jackets, T-shirts and hats and sells directly to the consumer. Cotopaxi formerly sold entirely online, but they opened their first physical location in August 2016, right in the heart of Salt Lake City.

But what separates Cotopaxi’s processes from others in the outdoor industry? It’s a company philosophy grounded in providing grants and in supporting sustainable, ethical manufacturing that does real good for local communities.

“The way we incorporated right out of the gate allowed us to build environmental and social purpose into our bylaws,” explains Chief Impact Officer Lindsey Kneuven. “Our grant making has great global coverage focused on poverty alleviation, education and health goals.”

Cotopaxi’s team of 43 employees remains focused on service and volunteerism and they want their customers to get involved too. “There’s amazing potential in focusing a community of adventurers on the power of humanity to effect change,” Kneuven says. You can email impact@cotopaxi.com to inquire about volunteer opportunities, and Cotopaxi encourages you to participate in one of their Questival adventure races to meet like-minded explorers and expand your world.

74 Main St, Salt Lake City, 844-268-6729. Cotopaxi.com

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icons

Circle Unbroken Father and son find each other through UTAH’S SPIRAL JETTY.

BY LIZ VAN HALSEMA

When Mike Phillips opened his art history textbook at Weber State University in 1990, he had no idea that a photo on one of its pages would alter both his and his father’s lives. To anyone else in his class, the photo—which showed a spiraling formation of rock jutting into the Great Salt Lake—depicted just another example of art they didn’t understand. But for Mike, who had seen the same image every day on the wall of his family’s living room, the photo held much more significance.

“My dad always told me and my siblings that he had built it, but I didn’t know much else about the photo other than it was of Spiral Jetty,” Phillips recalls.

Mike’s father, Bob Phillips, was a construction contractor who took pride in building functional things that worked. “I remember him driving us around Logan and pointing out all of the projects he worked on. Roads. Gas lines. But he never talked about the Spiral Jetty.”

But when Mike saw Spiral Jetty in his textbook, he approached his professor after class, “I think my dad helped build this.” When his professor’s eyes widened, Mike knew his father was part of something more important than gas lines and roads.

In off hours, Bob Phillips enjoyed hunting and fishing, something none of his four children shared. “We were more interested in technology and design,” Mike recalls. But in pursuing a degree in Fine Arts, Mike discovered an unexpected connection with his father. “Do you know what a big deal this is?” Mike asked Bob after encountering the Spiral Jetty in class. Bob showed Mike a closet filled with documents on the Spiral Jetty, including a carbon-copy of a receipt for $6,000 signed by Robert Smithson, sketches and diagrams. Mike suspects his father knew on some level that Spiral Jetty was more than just another construction job. But Mike’s college discovery brought home how significant Bob’s earth-moving was. The jetty was being held up, to his son and other students, as one of the most significant pieces of earth art on the planet.

“Being able to connect with my dad on this new level was incredibly validating,” says Right: Spiral Jetty, on a remote Great Salt Lake shore, is an internationally known earth work.

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PHOTO STACY YOUNG

A connection

Below: How land art is made: Robert Smithson’s sketches guiding Bob Phillips in building Spiral Jetty.

Mike. “It’s possible that if I’d not taken that one class, I wouldn’t have understood that part of my dad’s life, and maybe my dad wouldn’t have known he was part of something bigger.” Little did Mike know, Spiral Jetty had been winding him and his father closer years before—rock by rock.

PHOTO CREDIT TK

Rock by rock

The concept of entropy, that nature brings about transformation, was a main driver of Smithson’s Spiral Jetty. He wanted to physically show that the most enduring things change over time.

In the jetty’s case, this transformation comes to life through the evolution of its rocks, which crystallize and change color with the lake’s relentless flooding and receding. It’s also manifested through the jetty’s spirals, which—when the water level is right—dilute the lake’s

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water from deep red at the center coil to pink at the outer arms.

He even foresaw these continuing transformations. What Smithson didn’t foresee was the transformation he launched in Bob Phillips. It, too, was driven by time and chance.

Robert Smithson had been turned down by other contractors not willing to risk their construction equipment in the lake’s corrosive water and quicksand. For reasons he couldn’t quite explain, Bob Phillips took the job.

In April, 1970, “the two Bobs,” Phillips, 30, and Smithson, 31, went to work with a ‘dozer operator whose name has been lost to time. In three weeks, they shaped 6,000 tons of black basalt into a spiral.

Mike Phillips was born that same year.

Three years later, Smithson died in a plane crash while working on a Texas land-art project. In a Utah Museum of Fine Arts video Bob muses that he could have been in the plane with Smithson. “I thought about it long and hard because he had come to my house and invited me to enjoy this [project] with him,” Bob Phillips recalled. “I spent a lot of time going [to the Spiral Jetty] and wondering what other

things he might have done—or I might have been involved in.”

In the end, Spiral Jetty was the only “unusual” project Bob would oversee, but it stuck with him, hanging on his wall as a quiet reminder until Mike brought his college textbook home.

Return and revival

Above: A Spiral Jetty legacy shared by Bob and Mike Phillips shortly before the elder’s death.

Above right: Building the Spiral Jetty.

Left: Bob Phillips visited the Spiral Jetty often, where he pondered the meaning of his and Robert Smithson’s creation.

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With Mike’s college discovery and close alignment with his art history professor, the name Bob Phillips slowly became known within the greater conversation of the Spiral Jetty. He received attention and credit for his role in the work and his friendship with Smithson in articles and films. “He really started to find value in what he did,” says Mike.

Bob began to see value in what the Jetty did for his life. As Phillips and his equipment operator laid the rocks for Smithson’s vision, Bob had no idea the artist’s quest would strengthen the foundation of his family. After his retirement in 2008, Bob filled his time with family trips to the ever-changing Spiral Jetty. Sometimes, it was just be Bob and Mike, sitting on the rocks overlooking the earth work as Bob shared stories and Mike listened.

On Father’s Day, 2014, when Bob’s body had started its own entropy as a result of colon cancer, the two shared their first beer together: Epic’s Spiral Jetty IPA.

“I remember my dad pointing to certain points on the jetty and telling me the whole story of how Smithson and his team worked together,” Mike remembers. Maybe it was because of the beer, or maybe Bob’s frail state, but Bob opened up to his son. Mike finally saw his father as his own person and a friend. “There’s a point where you start to see your parents as flawed,” says Mike. “You realize they’ve made mistakes, but that they’ve done absolutely amazing things, too.”

Bob’s last visit to the Spiral Jetty was in 2015, but the artwork stayed on his mind until his death in early 2016.

Now, Mike shares his father’s story, along with the aged receipts, drawings and photos of the Spiral Jetty, with his own family. And, of course, he continues to visit the Rozel Point and think of his father.

It’s comforting to think that Mike and Bob’s relationship had reemerged after time, much like the Spiral Jetty after a cycle of high water.

It was always there, out of sight, being slowly transformed by the years.

Though Mike’s relationship with his father might seem to have disappeared with death, Smithson would say it’s just evolved into something different, like rocks that erode and crystallize over time.

“I guess,” Mike says. “Smithson was really onto something.”

PHOTOS COURTESY MIKE PHILLIPS

The Two Bobs

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Gem in the Rough Nevada’s Ruby Mountains offer powder-spoiled skiers a HELI-SKIING ADVENTURE of a lifetime.

BY M A T T H E W D . L A P L A N T E

It’s easy for a skier to feel complacent in Salt Lake—10 resorts are within an hour’s drive.

It takes a lift ride with an out-of-towner to remind us of how preposterously privileged we are on the Wasatch Front. “This is seriously what it’s like here all the time?” a New England skier asks. “This is incredible!”

It was, in fact, a disappointingly paltry five-inch day. So why on God’s white Earth would I feel compelled to point my Mazda west on Interstate 80 for Lamoille, Nevada?

Unfortunately, the people who drew Utah’s state lines in the 19th Century were overly concerned with silver and gold and not visionary enough to see that powder snow was the mountains’ real treasure. The Mormon State of Deseret originally encompassed the West’s most powder-packed ranges including Nevada’s Ruby Mountains. In skier hindsight, Deseret could have

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Meet the Expert

PHOTOS UTAH STATE UNIVERSITY

simply been called the Republic of Snow. And the heart of it is Lamoille, an unassuming gateway to the breathtaking Ruby Mountains.

Utahns are belatedly joining skiers from around the globe in realizing one of the world’s backcountry gems is closer to Salt Lake City than to Nevada’s capital Carson City. But the Rubies have no lifts. Joe Royer, a former Snowbird ski patroller, was ahead of the curve when he founded Ruby Mountain Helicopter Skiing 40 years ago.

For most of us, heli-skiing is a rare bucket-list treat. Even those wealthy enough to do it regularly don’t take it for granted. “There’s something different about the Rubies,” says Ogden business owner Steve Arneson, who heli-skied in the Wasatch before finding himself in Lamoille last year. “You get out here and you feel like you’re in the Wild West. It’s more remote.

More rugged. And there are fresh tracks all day long.”

Experiences like this are meant to be savored.

Royers offers a three-day trip complete with cuisine

by his chef wife, Francy.

“I think I started dreaming about heliskiing when I was eight years old, reading about it in a ski magazine,” says Salt Lake real estate agent Tim Watcke. “This seems like a bad, expensive habit,

IT’S MORE REMOTE. MORE RUGGED. AND THERE ARE FRESH TRACKS ALL DAY LONG –STEVE ARNESON but it feels worth it. We’re already figuring out when to book for next year.”

When National Geographic listed “America’s Best Adventures,” it included “heli-ski the Ruby Mountains.” Adventure writer Doug Schitzspahn described copious dry snow, saying “you won’t have to share any of it with other backcountry skiers or snowboarders.”

Indeed, racing through endless acres of pristine backcountry, you may spot bighorn sheep, mountain goats or mule deer, but no

humans. Guides take their guests on roller coaster routes through low-angle canyons dotted with aspen and bristlecone and plenty of steep-and-deep drops that go on and on.

It’s hard to describe the magnitude of the territory.

Park City Mountain Resort, having recently combined with the former Canyons Resort acreage, brags it is the nation’s largest at 7,300 acres.

That’s less than four percent of the skiable acres in the Rubies.

Even the solitude at Big Cottonwood Canyon’s Solitude Resort doesn’t hold a candle to the loneliness Royer’s operation offers. “You can go to a ski area, and on a busy weekend you might be skiing with 5,000 people on 5,000 acres,” Royer says. “Here in the Rubies, you’re skiing with 16 other people—on 200,000 acres.”

“It’s simplicity, really,” Salt Lake City pilates studio owner Tessa Arneson says. “It’s so accessible from Salt Lake—that’s the piece that’s so amazing. All of a sudden you step out of the helicopter and you’re just completely by yourself and it’s quieter than you’ve ever heard in your life.

You’re not racing 30

Caleb Merrill understands risk. In seven years at Solitude Mountain Resort, where he forecast and mitigated avalanches, and worked as a guide for the resort’s backcountry skiing service, he was constantly reminded of the deadly power of snow and its exhilarating rewards.

“There’s so many things that are great about the Rubies,” says Merrill, who completed his third year as a guide for Ruby Mountain Heli-Skiing in 2016.

“The best thing is that it’s such a hidden gem.

A little bit of a secret.

You just don’t get the crowds you have in the Wasatch.”

That also means few people are around to help if things go wrong. So Merrill and the Ruby Mountain guides never stop training. “Everyone who works here is top-notch,” he says.

“And the thing that makes me feel so confident working with this team is nobody here rests on that.

Everyone’s working to be better prepared.”

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The first time in the Rubies can be a bit intimidating, especially in the wake of Royer’s exhaustive pre-flight

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–TESSA ARNESON briefing, which covers helicopter safety and avalanche rescue. He employs some of the best backcountry guides in the world but, Royer notes, it’s still the backcountry, and the Rubies share a lot of the same snow consistency, weather patterns and angles that can make the Wasatch Front so dangerous. A beacon training session is meant to reassure guests about their avalanche transceivers’ accuracy—but it’s more a reminder that an avalanche travels much faster than the best skier.

“Stay calm if you get buried,” he says, “we’re coming for you,” which somehow fails to reassure.

But it shrinks to insignificance when you step out of the helicopter, watching through the spraying powder as it flies away, knowing that between you and the next pick-up location is the possibility of carving a line in trackless powder that has never been drawn before.

The solitude of the Rubies offers time to think about things like “How did I get here?” You dig out many answers.

The simplest is: Due west on I-80, and straight on to the rugged heart of Utah Territory.

Après–ski Ruby Mountain Heli-skiing is marking its 40th year with a 20-bedroom, 10,000-squarefoot milestone: The new lodge and base at 7,000 feet is intended to strike the balance between looking rugged and being luxurious. A big part of meeting the luxe end of the equation is Francy Royer’s cooking. Every morning begins with a home-cooked breakfast buffet to pamper palates and infuse calories for a long day on the mountain. (Former Deer Valley pastry chef Francy also provides a hearty lunch, airlifted to skiers on the mountain.)

When the lodge opens—the Royers say they’re hoping to cut the ribbon in January—Francy and her kitchen staff will add dinner: beef tenderloin with gorgonzola sauce, grilled salmon tacos and Basque paella. Plus live music, in-house masseuses and a full bar. Now the family hosts all-expensepaid dinners at Elko restaurants.

Guests are ferried back at the end of the night to a local hotel.

Ruby Mountain also offers two yurts, fully furnished, each comfortably sleeping four people with Goal Zero solar equipment, a propane stove and fireplace. helicopterskiing.com

PHOTOS UTAH STATE UNIVERSITY

people to get first tracks.”

The Come Line is a special treat—a 2,000-vertical-foot couloir, named for a big-risk, high-reward bet in craps. It looks like something God dreamt up to take adrenaline junkies out of the gene pool.

Ruby’s guides won’t take guests there until they’re sure they they can handle it.

That’s not to say that less-experienced skiers don’t get their fair share of bliss. There are no bad runs in the Rubies. And, of course, getting to the top of all those routes is a big part of the adventure.

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Dateline: Power

Resurrection.com Patrick Byrne defeats hepatitis C and RETURNS TO BEAT the monetary system—gently.

BY GLEN WARCHOL

PHOTO ADAM FINKLE

Patrick Byrne, CEO of Overstock.com, and his entourage enter the photo studio. Byrne is immaculately dressed in a three-piece navy blue suit.

“I’ve got the Western look,” Byrne announces. “No more Chinese suits!” Even his executive assistant, Colby Almond, admits she’s baffled by the transformation: “He’s wearing a tie! I think he’s running late because he forgot how to tie it. I don’t know what’s going on.”

His staff, supporters and detractors are accustomed to the iconoclastic, bombthrowing Overstock chieftain in Asian-inspired couture, buckskin fringe or lumberjack-casual wool.

Somehow, Byrne in buttoneddown Wall Street threads sends us reeling.

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Asian studies and mathematical logic): “Samuel Johnson said, ‘When you tell a man he’s going to be hanged in a fortnight, it tends to focus his mind.’ My mind is focused.”

Overstock’s Peace Coliseum

Patrick’s Peace Out The decision to build a new Overstock.com headquarters in Midvale in the shape of a peace sign and call it the Peace Coliseum might be baffling if you didn’t know Patrick Byrne’s vision and the perverse humor that guides his worldview.

“It was kismet,” Byrne says of the design that connects Overstock’s divisions of a central dining and communal hall that will provide healthy meals.

But Peace Coliseum? “It’s a bit of dichotomy and mayhem,” Byrne says. “We’re a company and we’re here to make money—that’s the coliseum side,” Byrne explains. “We are foreboding and aggressive and we’re out there in the hot, dry winds of capitalism, wheeling and dealing.

“But we’re ultimately about peace and love—creating a platform with which people can engage and make each other’s lives better.”

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It soon becomes apparent we are dealing with a reconstructed Patrick Byrne, reprieved just days before from a death sentence. “This is the first time since I was 31 that I’m not dealing with some terminal illness,” says Byrne, who took off four months of work to be successfully treated for Stage 4 Hepatitis C. Throughout his life, Byrne has faced reoccurring bouts with cancer and cardiac conditions. “When I was 22 years old, I was diagnosed with cancer. I spent three years of my life in hospitals and was recovering for many years—always expecting the cancer to come back.”

Clearly, life is now fresh and exhilarating for Byrne.

“For the first time, I actually feel healthy,” he says. “I’m closing on the first house I’ve ever owned!

I’m putting down roots. I’m ready to commit and seriously engage.”

For Byrne’s employees and Wall Street foes, it will come as a shock that the

towering, ruggedly handsome, hard-driving and often-infuriating entrepreneur has not been fully engaged for the past three decades. Obviously, his return from the edge of the abyss has colored everything for Patrick Byrne.

On Overstock’s future:

Anyone who speculated that after Byrne’s near-death experience he would pull back from his full-throated, forward-leaning involvement in Overstock’s day-to-day operations will be disappointed. “For the four months away, I lay on the beach in a lot of places and did a lot of yoga. I learned that this is paradise,” he says. “I want to roll up my sleeves and dive in and really get to work. As corny as this sounds, I’ve never been married, never had a family of my own— that’s the feeling I have for my 2,000 colleagues.”

One thing hasn’t changed—Byrne’s trademark erudite literary quotes (he has degrees in philosophy,

The jury is still out on whether so-called naked short selling, vilified by Bryne, really hurts the stock market, but Byrne sees the 2008 recession as his vindication. He’s got a new strategy to eliminate unscrupulous market practices he says hurt companies like Overstock, destabilized the financial system and imperiled the investments of ordinary Americans. He’s betting big on the digitaltransaction system known as Bitcoin, which unlike world currencies is transparent and not controlled by political entities. Overstock even has an ATM-looking box in the lobby that converts employees’ cash into Bitcoin. It’s part of a larger effort he calls “block chain” that will secure Bitcoin from tampering. “Block chain is the solution,” he says. “I don’t have to bash down doors anymore; we’ve invented a better mousetrap. It will prevent a bunch of that [Wall Street] mischief from happening in the first place.”

On storing gold and food:

Byrne was widely mocked when Overstock stockpiled

PHOTO COURTESY OVERSTOCK

On his campaign against Wall Street:

Buildings that look like stuff gold, silver and food rations.

“I want to make our company robust. If everything stops for 90 days, we have enough gold and silver that we could comfortably survive.” And then emerge powerfully positioned. Byrne’s primarily concerned about an economic meltdown, despite his winks to the media about surviving a “zombie apocalypse.”

On alter ego Stormy Simon’s departure:

When company President Simon left in July, emails and tweets circulated within Overstock: “Ding-dong! The witch is dead.” Unlike Byrne, who is deified by many, Simon was widely loathed.

Byrne says he was “heartbroken” by her departure, “We’ve worked together a long time, so there’s the normal bruises and cuts and scrapes. We built this together. I felt like Simon and Garfunkel had broken up.” Simon had signaled two years ago she wanted out, Byrne says. But when he was diagnosed with Hepatitis C,

Simon agreed to postpone her departure. “Stormy did me a great favor by staying a year later.”

On political involvement:

Byrne, who defines himself as a classical liberal along the lines of Milton Friedman, Ron Paul and “Reagan on his better days,” has dived into Utah politics—usually to be frustrated. When his close friend and Overstock Board Chairman Jonathan Johnson ran for governor against Gary Herbert this year, Byrne bankrolled the campaign. Johnson was able to force Herbert into a GOP primary, but it ended with a Herbert landslide.

In 2004, Byrne supported Jon Huntsman Jr. for governor, mainly because Huntsman promised to be the “voucher governor.”

When Byrne, a zealous education reformer, put his heart and money into a 2007 voucher referendum, Huntsman, he says, went AWOL. The referendum was defeated.

–SAMUEL JOHNSON VIA PATRICK BYRNE

On life, death and anger:

Byrne says he has been told six times he wouldn’t live through the night. “When I get out of the hospital, the first thing I do is take off my shoes and walk across cool grass,” he says. “It feels like it did when you were 4 years old.” His recent recovery from Hep C affected him deeply. “I haven’t quite synthesized how it’s changed me. For once, I’m not looking at a death sentence.

Nietzsche calls it ‘the re-evaluation of all values.’ It has made me realize what is important to me.”

The man who raged against Wall Street grifters has gentled. “Anger was something I drew on from my black Irish soul when I needed it in a fight. I knew the system was going to melt down and millions of elderly people where going to be eating dog food while guys on Wall Street were driving their Porsches. It made me angry,” he says. “Now, I’m as cool as a cucumber when things get hot. I know what is right. I don’t need to be angry anymore.”

Overstock.com’s peace sign-shaped headquarters is nothing new in architecture.

Hood Milk Bottle Boston, Massacusetts

Apple’s ‘Space Ship’ Campus Cupertino, California

Former Longaberger Headquarters Newark, Ohio

Twistee Treat Ice Cream Oakley, Kansas

JOSEPH HELLER

O PIONEERS!

WHEN YOU TELL A MAN HE’S GOING TO BE HANGED IN A FORTNIGHT, IT TENDS TO FOCUS HIS MIND.

Byrne scornfully announced the people of Utah “failed their IQ test.”

Byrne has never forgiven Huntsman: “Huntsman is not driven by principle. He does what will look good on his political resume.”

Byrne says he’s given up on state politics. “In the future, I’ll limit my political involvement to working toward educational choice on the national level.”

Kansas City Public Library’s Parking Garage Kansas City, Missouri

Overstock’s Peace Coliseum Midvale, UT

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on the table

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Every culture has its season of feasting, when politics have no seat at the table.

WRITTEN & PH OTOG RAPH ED BY LYDIA MARTINEZ

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

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on the table

EASTERN EUROPE

ARBAT EASTERN EUROPEAN MARKET & BANQUET HALL

TAKE AWAY

Taking its name from one of Moscow’s oldest streets, home to street musicians, bookshops, cafes and artists, Arbat in Salt Lake City is a blend of flavors and colors.

Armenian owners Armen and Goar Galstyan’s market is small, tucked in next to a hookah-and-halal shop in an unimpressive strip next to the Galstyan’s

banquet hall. Cold cases are packed with a variety of cheeses, from Bulgarian sheep’s milk feta to akawi—a type of hard cheese from Hungary marinated in brine. You’ll also find drinkable yogurts and candies—imported Milka chocolate is worth the stop alone, for its silky Swiss chocolate-style texture. But Arbat’s go-to

PHOTO ADAM FINKLE

Pick up some exotic candies for stocking stuffers.

And try fruit molasses in your holiday cooking— good for glazing ham. Cured meats and Russian sodas throw curves in seasonal cocktail parties and open houses. And for the food lovers on your gift list, Arbat carries delicate tea cups, tea pots and serving trays.

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product is cured meats— from mortadella to lesser known varieties like basturma, a seasoned, air-dried cured beef found in former Ottoman Empire countries.

Another favorite is soujuk—a dried, spicy sausage that is served sliced in generous chunks, often with fried eggs for breakfast.

Goar’s Armenian mother made fresh compote—different from the thick and sticky fruit compote that is almost a sauce here in the U.S. In Armenia it is made by steeping cherries, berries or apricots in liquid. You can buy bottles of compote with the fruit floating in the sweet juice—ready to pour and serve at the table. “There is always cheese on the table,” she added, like Armenian braided string cheese.

“And usually a rice pilaf and borscht or green bean soup. Always, two types of dolmas, stuffed grape and cabbage leaves.”

Shoppers, many of them transplants,

wander in. Armen rattles off their countries of origin: Armenia, Russia, Bulgaria, Croatia, Germany, Austria, Yugoslavia, “Oh! And don’t forget Ukraine. We don’t want anyone to feel left out. We get shoppers from all around Europe. Or who served missions there — especially in Russia.

Returned missionaries come in to buy candies or cookies they can’t find anywhere else.”

A favorite is Armenian cake, spiced with nutmeg and dotted with fruit.

Another is Kvas—a type of soda made out of fermented brown bread— it tastes as awful as it sounds, with very little alcohol to make up for it.

European-style pastries like Napoleons are reminders of the Age of Imperialism.

ARBAT EASTERN EUROPEAN MARKET & BANQUET HALL 375 E. 3300 South, South Salt Lake City, 801-467-5511 arbatllc.com

PHOTO ADAM FINKLE

ASIAN

CHINATOWN SUPERMARKET Andrew So is the manager of Chinatown Supermarket, the anchor store of the Salt Lake Chinatown Plaza on State Street near 3300 South—look for the huge pagoda arch. “When we opened in August of 2014, our goal was to be the best one-stop shop for Asian food—not just Chinese,” So says.

The superstore carries products from China,

Korea, Indonesia, Laos, Vietnam, Thailand, Japan and more. “We have over 100 varieties of rice in different sizes,” he says.

“Also noodles—rice, flat, fresh, dried, egg noodles, ramen noodles, udon, soba. And curry—many Asian countries have curry, but it is different from country to country.

We carry all the varieties.”

So explains the difference between

Japanese curry (less spicy, sweet, delicate) to Thai curry (wetter, spicy, coconut milk) to Indian curry (dried spices, turmeric, chunkier) and Singapore curry (a blend of Thai and Japanese curries with a touch of seafood flavor). “You can get them all here, try them one after the other and see the difference,” he says.

The store also offers high-quality produce— from ginseng to seaweed to baby bokchoy. In-house butchers and fishmongers watch over the meat and seafood that includes slabs of pork belly and cheap soup bones. This is the spot to get whole fish or live lobster and crab.

“Asian families buy staples, while our customers who aren’t Asian come in to buy snacks, like seaweed snacks, and noodles,” So says. “ It’s the place to go if you’re learning to cook Asian cuisine at home.

Things like pho, Thai

curry, Korean BBQ, rice cakes, preserved duck eggs or kimchi.”

The store makes Asian pastries—coconut buns, sesame balls, home-made bean paste— in house.

They also make Asian spare ribs, Chinese-style pig and roast crispy duck.

“The Buddha-style duck comes with its neck on,” explains So. “Leaving on the neck and head shows the duck is fresh.”

“We are proud that we understand the products from other countries. Our name says Chinatown, so people think we just know Chinese products. But we know our community and our customers.” says So. “Look around! You can see how a different variety of people come and shop.

Different colors. Different faiths. All together and welcome in our market.”

TAKE AWAY

Food lovers will find plenty for their holiday table at Chinatown Supermarket.

The whole duck (Think A Christmas Story) or roasted pig would be an exotic change-up for a holiday meal.

Clams, oysters, cockles, shrimp and lobster are all available for seafood stews or appetizers. And Asian candies and sweets make unusual stocking stuffers.

CHINATOWN SUPERMARKET

3390 S. State St., SLC, 801-809-3229 chinatownsupermarkets.com

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Persimmons and pomegranates are traditional Iranian holiday treats, as well as filo dough and different varieties of baklava.

Don’t miss their exclusive saffron ice cream, which would be amazing with a piece of pumpkin pie. For the main course, shop the Utah products, including grass-fed beef and lamb and honey. For hostess and neighbor gifts, you’ll find gift baskets and sets of unusual coffees and teas. And of course, an unusual variety of Turkish delight makes a great stocking stuffer.

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PHOTO ADAM FINKLE

TAKE AWAY

MEDITERRANEAN

BLACK CHERRY MEDITERRANEAN MARKET When you walk into Black Cherry Mediterranean Market, you’ll be greeted with a warm smile and a cup of

tea. Jalal Islami, who with his brother Kamal, owns the Millcreek specialty store, is hospitality embodied. “We brew a different tea every day,” says Jalal. Which is easy when you carry over 75 varieties imported from all over the world.

“Flavored. Black. Green.

We have it all!”

Jalal’s passion for the food he sells is physical.

Sitting down to chat over Greek cookies, we’d jump up so Islami could show me the spices and meat and ice cream and cheeses he was describing.

Jalal rattles off his teas from memory, along with 20 different coffees, Greek, Turkish, Persian, Arabic; 15 varieties of Turkish Delight (“a great holiday gift”); 30

different types of olives (“Green. Black. Olive pastes. So many kinds of olives.); 21 brands of rice, (“See? an entire aisle!”)

After five years, Black Cherry has increased its inventory by 80 percent, Jalal says. “Because of requests from customers.”

Middle Eastern shoppers come to Black Cherry to find products from their native lands.

They know what they want—a taste of home.

Jalal, who came from Iran, is more intrigued by his American-born shoppers, “They are brave enough to try something new.”

We talked about food traditions for the holidays and the consensus seemed to be that in Iranian culture, the theme is lots of food—and always kabobs. Not kabobs in the sense of skewered chunks of meat and

vegetables that are backyard grilling staples here, but a pressed-meatstyle kabob that is molded around a skewer.

Jalal explained how you make it: “You grate 1 whole onion for 2 pounds of meat—either ground beef or lamb. You drain out all the liquid from [the onion] and mix it with the meat. You mix in spices like sumac and turmeric, and salt and pepper. That makes the ground kabob meat.”

Shape it around a skewer and grill.

“I love to come to the store every day for the people. My customers say ‘thanks for being here,’” Jahal says. “That makes it really special.”

BLACK CHERRY MEDITERRANEAN MARKET

4346 S. 900 East, SLC, 801-904-3989, blackcherrymarket.com

MIDDLE EASTERN

SHAHRAZAD MARKET TAKE AWAY

PHOTO ADAM FINKLE

Pick up a halal turkey or lamb to add dimension to your holiday meal.

Unique flavored sodas are perfect for parties and can be purchased by the case. Thoughtful hostess gifts include Turkish coffee, imported chocolate and house-made baklava. Also, beautiful hookahs, the coals and tobacco make a unique gift.

As owner of Shahrazad Market and Restaurant, Abed Abouhassan has many roles. “I’m the manager, the cashier, the janitor,” he laughs. Born in Jerusalem and raised in Lebanon, Abed bought the 14-year-old market nearly three years ago.

First thing in the morning, the team is setting up and throwing

freight to get ready for the day. Nevertheless, the shop is bright and immaculate. The scent of roasting meat from the back of the market draws me to a small cafe.

I join Abed for a cup of rich, black tea to talk about Shahrazad. Before we finish, a plate of kabobs appear in front of me along with a Turkish coffee.

Shahrazad is a 100 percent halal market— halal defines under Islamic law what types of foods are allowed and how the foods must be prepared, just as kosher does for Jewish food. The meats, canned goods, gelatin and the restaurant in the back of the market—everything is certified halal. But even with the specialty nature of the products, the prices are bargains. Products hail from Turkey, Bosnia, Iran, Lebanon, Somalia and other parts of Africa.

Abed emphasizes freshness and quality.

“We make our own Iraqi

bread daily—on the hot bricks on the tandoori. We also make our own baklava and sweets.”

The market is also defined by its meat, beef and chicken as well as lamb and goat, always fresh, never frozen—and sourced locally. “We work with a place in Springville that does the processing for us three days a week. So you know it is very fresh,” says Abed. The in-house butcher does special cuts.

Shahrazad offers a wide variety of beans, grains, high quality olive oils, juices, dried fruit, spices, Kinder chocolate sodas and even nonalcoholic beer.

“Tahini is a best seller for us,” Abed says. When I ask for a personal favorite, he offers me a me a salty and tangy yogurt drink made by Abali.

Another favorite is a Northern Palestine dish called kebi (kibbeh in Lebanon). “It is served raw,” says Abed, “at least that's the way I like it. In some places they will

fry it or cook it.” Cracked wheat is soaked in water until it is soft. In the meantime, you take meat (usually beef) and beat it with a wooden hammer until is it finer than ground beef—more like a paste. Mix the meat with the cracked wheat and spices and grated onions and eat it raw, like steak tartare.

“The best memories are of family and food,” Abed says. “Families stick together. They are always together. And there is always food— never just one dish. The ladies get together in the morning and have their coffee together and cook all day.” A holiday meal is a huge platter of rice with a whole roasted lamb resting on top of it. Tea is served right after dinner followed by fruit and then sweets—different varieties of baklava. And a puff on the hookah to finish it off.

SHAHRAZAD MARKET & RESTAURANT

1615 W. 2100 South, SLC, 801-972-3468 shahrazadslc.com

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QADERI SWEETZ & SPICEZ When Mohammed Younus Khanani opened up Qaderi Sweetz & Spicez 20 years ago, he had a philosophy: “Customers are the most important visitors in our store. They are not dependent on us. We are dependent on them.

They are not an outsider in our business, they are a part of it. We are not doing them a favor by serving them. They are doing us a favor by giving us the opportunity to do so.”

Khanani died in 2007, but the lesson lives on in his sons.

Over 40 percent of both stores’ products come from the subcontinent—India and Pakistan—but Qaderi also carries items from 25 countries including

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Nepal, Burma, Bhutan, Tibet and Sri Lanka.

Entire aisles are devoted to spices, sauces, chutneys, beans, lentils and rice.

“One of my favorite memories from the market was getting to watch my father in action when we started this 20 years ago,” says Asif (Oz) Khanani, Mohammed’s son and the manager of Qaderi. “We learned a valuable lesson growing up from my dad. There are two things in life you are unaware of as a business owner and a person. When death is coming and when your next customer will walk in the door.”

The name Qaderi

garam masala, cardamom, turmeric and saffron. Indian masala chai lovers will find everything they need to make their own blends of spiced tea.

You’ll also find date, pomegranate and grape molasses, common in holiday baking. The Redwood Road location has a bakery and makes sweets for special events all year round and catering.

The variety of ghee carried at Qaderi deserves special mention. The clarified butter is important to Indian, Pakistani and Arabic cuisines.

The butter is

TAKE AWAY

Exotic spices, including star anise, cardamom and dried chiles will add complexity to your turkey brine or roast.

For thoughtful neighbor gifts, shop gleaming copper serving bowls, Kinder chocolate, subcontinental sweets and incense. For unusual stocking stuffers browse the necklaces, earrings and bracelets from India and Pakistan.

PHOTO ADAM FINKLE

INDIA AND PAKISTAN

reinforces the Khanani family tradition of service and shopkeeping. “Our grandpa had a shop named Qaderi in Karachi, Pakistan, so we have kept the name to honor our family and keep the tradition going for the next generation.”

Mohammed’s legacy also lives on in the quality of the products and excellent customer service. “We carry eight to 10 varieties of basmati rice. We get real Himalayan basmati, not the kind grown in California. It is better quality, more fragrant and flavorful,” explains Khanani.

Some other bestselling ingredients are

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simmered and the milk fat separated, but then it is allowed to caramelize giving the ghee a nutty and aromatic flavor beyond mere clarified butter. It also has a high smoke point and so can be used for frying—unlike butter which will burn at high temperatures. Qaderi sells both cow’s milk and water buffalo ghee.

Khanani remembers with fondness his mother cooking for the celebration of Ramadan and also Eid al Adha, a Muslim holiday that is known as the Feast of Sacrifice.

“Lots of great food, friends and family that you don’t otherwise get to see for the whole year.”

QADERI SWEETZ & SPICEZ

1785 S. State Street and 3546 S. Redwood Road, SLC, 801-484-0265 qaderisweetzandspicez

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1. Shahrazad Market & Restaurant: 1615 W. 2100 South, SLC, 801-972-3468 2. Qaderi Sweetz & Spicez: 1785 S. State Street and 3546 S. Redwood Road, SLC, 801-484-0265 3. Chinatown Supermarket: 3390 S. State St., SLC, 801-809-3229 4. Arbat Eastern European Market & Banquet Hall: 375 E. 3300 South, South SLC, 801-467-5511 5. Black Cherry Mediterranean Market: 4346 S. 900 East, SLC, 801-904-3989

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ILLUSTRATIONS BY TIM ODLAND

W

hen Francesca Sternfeld returned from school in New York in the fall of 2014, she convinced her sister Giuliana Serena that Salt Lake needed an evening of “lovingly competitive storytelling.”

She was inspired by the spectacularly successful storytelling on the radio show and podcast The Moth, which had become a national phenomenon. Utah, with its cultural

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predisposition to performance, storytelling and colliding cultures, was a perfect place for storytelling—just as the obvious title: would be The Bee: True Stories from the Hive.

The evenings were an instant success, with every show sold out. The Bee continues monthly with Giuliana as “Beekeeper” over ever-more-enthusiastic crowds. For more information and tickets to The Bee, visit thebeeslc.org

TOLD BY NAN MCENTIRE AT THE LEONARDO

I

was in high school. This was the early sixties. I was a sophomore and I played in the concert band. I played the flute. I was very shy.

Behind me was the row of trumpet players. They were very full of themselves. They spent a lot of time goofing around with their spit valves.

So the rehearsal was over, I was packing up my flute and one of the trumpet players—his name was Steve—stood in front of me, hand on his hip.

“Hey,” he said.“Do you want to go out? Do you want to go bowling?”

I had never been on a date. I had never been bowling.

I said, ”OK.” Two days later he showed up with a very fancy car. I saw the label, something like “GTO.” He said it was going to be his car when he graduated from high school. His car.

So we roared off to the bowling alley and as we headed toward the entrance, I said, “You know I’ve never done this before.”

He said, “No problem!”

We went through the rather smelly and humiliating routine of getting our shoes and went to the lanes.

The noise was deafening.

He picked up a ball and he showed it to me and he said, “Here. This is easy. Put your thumb here and your other two fingers here,” and he took his

hand out from underneath the bowling ball.

I had no idea it was that heavy. I had never held a bowling ball. It slipped from my fingers and it landed on his foot.

There was a terrible crunching sound. He started to yell, “You broke my foot! You broke my foot!”

He leaned on me. We made this horrible, hopping, hobbling exit from the bowling alley.

The owner came after us, his fist clenched, his face red.

“You goddam teenagers!

Stealing our bowling shoes!”

“You gotta take me to the hospital,” he said. “I can’t drive.”

We got into the car, I got in the driver’s seat.

What was that third pedal?

I took Drivers Ed but it was an automatic. This was a standard transmission.

“Put in the clutch,” he said.

I put in the clutch. I started the car. I let out the clutch. We leapt. The car died. I started it again. I let out the clutch. We leapt again.

“Oh my foot! he said “Oh my car! Oh my foot!”

Somehow we got to the Evanston Hospital emergency room. Someone called his father.

Steve got a cast that went from his toes to his knee. While he was getting this done, his father came to pick me up and give me a ride home.

Not much was said.

I muttered an apology.

I scampered into my house and there was my mother, waiting to hear about my new…attachment.

She looked up from her book and smiled and said, “Nan, dear, how was your first date?”

NAN McENTIRE Nan McEntire taught folklore many years at Indiana State University.

She rode a bicycle through Europe in the mid-1970s and ended up picking potatoes in the Orkney Islands, Scotland. She produced an LP, Music from the Orkney Islands, in 1979.

Years later she created a CD of stories and songs, Orkney: Land, Sea, Community, for the University of Edinburgh.

She was a Fulbright Scholar at the Irish World Academy of Music and Dance in Limerick, Ireland, in 2010.

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TOLD BY RANDOLF PRAWITT AT THE UTAH ARTS FESTIVAL

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RANDOLPH PRAWITT Randolph Prawitt is a writer and graphic artist who has lived his entire life in Salt Lake City, where he has been collecting and telling stories for as long as he’s been able to talk. Before he could read, Randolph composed stories by drawing sequential pictures that he could explain as a narrative to his parents; soon after that he started writing skits and plays for his siblings, cousins and himself to star in.

Randolph passionately believes in the spiritual power of storytelling, both verbally and graphically, as a vehicle to express a person’s essential humanity.

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y best friend in high school was Brian.

And superficially, Brian and I couldn’t have been more different.

Brian was gregarious. And I was introverted.

Brian liked hip-hop. And I liked New Wave.

Brian was brawn. And I was brains.

Crucially, Brian came from a fundamentalist family. And my family was decidedly liberal. I mean, when I was growing up, the current issue of Playboy lived on the top of the toilet tank. My mother let me taste beer for the first time when I was 8 years old and once I turned 18, she would buy booze for me as long as I told where I was going to be and who I was going to be with.

What Brian and I had in common was, we were a couple of big-time dorks with a desire to know how the “other half” lived.

I wanted to know what it was like to work a room with a big smile and a suit full of natural charm.

Brian wanted to know what it was like to live in a world where your parents took you to a nude beach when you were 7 years old.

The summer between high school and college, Brian and I

had jobs at the same place, and on the rare occasion when we had the same day off, we would schedule what we called “special adventures.”

Now I use air quotes because they were neither particularly special nor especially adventurous.

Usually a car was involved, and there was usually a small cache of ninja stars and nunchucks stashed in the trunk. Not that we ever used any of them, but having them with us made us feel somehow—I don’t know, dangerous.

Well, the special adventure at the heart of this story started one warm evening in a Salt Lake magazine shop.

Brian wanted to buy some porn. Now I had no particular

interest in this endeavor but Brian wanted me there to “stand guard,” whatever that meant. We then acquired a four-pack of wine coolers from my mother and went out to go driving around. As the sun set, we found ourselves at Salt Lake International Airport where we decided to watch planes land. We sat on the hood of Brian’s car and talked for hours. Each of us had two wine coolers.

And as I’ve looked back on that night over the years, I’ve come to realize I grew up that night.

You see, there was another difference between Brian and me: Brian was black and I was white.

And during our heart-toheart that night, Brian confessed some of his deepest sorrows to me, including what it was like growing up black in Salt Lake City. Prior to that night, I had no idea. No clue. I had no concept what it was like to be followed by security any time I went to the mall. I had never been ticketed for having a cracked tail light.

And never—not once—and certainly not three times, had I invited someone to a dance and had them accept, only to withdraw their acceptance the next day after their parents had a chance to weigh in on the color of my skin.

When we were ready to call it a night, Brian and I tossed our garbage into the car because that’s what you do when you’re on an adventure. We drove home the long way through the industrial west side and on a narrow road sandwiched between two warehouses. The interior of Brian’s car suddenly illuminated with the flashing blue-and-red lights of the police car that had apparently been following us. We were both startled.

Our panic was palpable. Here we were in a car with open containers at my feet and a trunk full of martial arts weapons.

“Get rid of the bottles!” Brian said. As he pulled over, I ever so slightly nudged the bottles under the seat. Brian rolled his window down as the cop approached the car. He shined his flashlight in both our faces and asked to see our IDs. Examining them, the cop said to Brian, “Now you tell me the

truth. Have you had anything to drink tonight?”

“Why, of course not, officer,” Brian said.

“Well,” the cop shot back.

“Maybe you could have your friend show me what he was pushing under the seat as I pulled you over.”

My heart sank. We were guilty as sin and totally busted. I reached my hand under the seat to retrieve one of the bottles. But then—and this is the whoops moment—in a stroke of impossible good luck, I felt the magazines Brian had bought earlier that day.

I pulled them out from under the seat and handed them to the cop.

The cop raised an eyebrow at the fistful of smut I’d just produced. I cried out, “Please, officer, we come from good families! Please don’t tell our parents!”

Over the course of the next

three seconds, I swear I could hear the sweat rolling down Brian’s and my necks. The cop examined our IDs one last time, then handed them back to Brian—with the porn—and said, “Now listen here, I want you boys to go right home.

Do you understand?”

Brian and I drove away stunned.

Brian broke out laughing and said, “Dude, that was awesome! I can’t believe it worked!”

And that’s how I used my white privilege—plus a little dumb luck—to help Brian and me get out of what could have been a very bad situation.

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BY JOSHUA BARNES

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JOSHUA BARNES Joshua Barnes grew up on a small farm in southeast Idaho.

He moved to Utah to attend BYU, where he majored in self loathing and learned that he should have gone to the University of Utah instead. He now lives with his husband Braden and a potty-mouthed African Grey parrot in Salt Lake City.

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ast fall I had to help file a missing persons report for one of my friends.

Keep in mind—750,000 people a year go missing. It’s a huge number. Most of those people are just drunk somewhere or they’re old and they wandered from their rest home.

I hoped that was what this situation was. I hoped that my friend was just drunk somewhere and we’d hear from her, after some fearand-loathing moment, in Vegas—and she was fine. But things weren’t going to end up like that.

The cop who was helping us organize things and fill out the report was kind of being a jerk. I asked him, because I wanted him to focus on my friend, “What would you do if your daughter or your sister were the one missing?

Where would you start?”

He said, “I would check the river.”

So I did what you do, what we all do in our lives when big things happen—I went to Facebook, and we started a group “Help Find Our Friend” and people started joining. My friend’s story was dramatic and strange, and people were captivated by it. This really sad twist of white privilege— because she was cute and white—made her story more appealing, which is sad. But we took advantage of it because we needed people to help us.

The Facebook group is this weird, weird place where fear and desperation meet the triviality and banality and dose-by-dose

drama we get from social media. It was a torch-bearing mob: Anybody in the group who looked weird was a suspect, any of her Facebook friends who drank a lot were suspect, anyone who wasn’t Mormon was maybe the person who kidnapped our friend.

Things really got strange in December when they found her body in the Jordan River. The Facebook group did what groups do when bad things happen—they find a way to build hope—even if it’s f****ed up and pretend.

So we started seeing pictures of Kayelyn—it’s that picture you’ve probably seen where Jesus is hugging someone who’s come back to heaven—with Kayelyn’s face on. Which is so stupid, because Kayelyn was an atheist.

Her only real association with Jesus was that she collected Jesuses. She had a wall of all her

favorite Jesuses. She had Mormon Jesus and this really pretty blond-haired Twink Jesus and the cool Byzantine Jesus and Black Jesus and Surfer Jesus.

But these Facebook people needed to put their comfort on her.

At her funeral, a photographer took photos. It was outside so there was lens flare. But they weren’t lens flares! There were Facebook messages and posts: “That was Kayelyn.” “Did you see Kayelyn? She’s there.”

Hashtag: orbs.

One day, I started getting texts from my friends: “Did you see the picture of Kayelyn?” So I looked—you had to zoom in tight, just right. On the casket flowers, you could see her face.

Someone had photoshopped 10-percent transparency into the picture. “OMG! Kayelyn was here.

Jesus brought Kayelyn to us for the funeral!”

Part of me is so furious about that. Because they took everything that was smart and cool and interesting about this girl that I loved and put the stupidest things on her.

I know they hurt, because I was there, waist deep in the water, and I know what it feels like to look for something that you don’t want to find. But you hope you find it because you don’t want her mom to find it and you don’t want her sister to find it and you want to be the one to find it because when you look for things you have to find them.

Please God that I don’t believe in—don’t let me find her.

TOLD BY ADAM STEWART AT THE LEONARDO

I

’m going to tell you a story about a dog who saved my life.

If you really want to want to talk about the Wild—it’s called Divorce. It’s called Love. I’m sure a lot of us know that.

So one day, that happened.

And I went hiking. I have this thing that I do, a therapeutic thing—I’m sure we all have our own versions of how this works out, our own wild way of trying to control what it is to be human, what it is to love, to have that openness and compassion, the ability to stand.

I decided to climb cliffs, free solo. And I go to this one up Rock Canyon. There I am, just prostrate, emotionally broken. I have two dogs with me, one of which I’d had for eleven years, since I could hold her in this hand. And there she is, standing there wondering

where I’m going. And the other one’s on the other side, not knowing my destiny I’m trying to solve.

I just start climbing, finding out what’s going to happen.

Because I don’t know.

And I get to the top of this cliff, and all I have on me is a little tiny pocket knife, it’s in my back left pocket, I pull myself up to the top. Yes! I know my dogs will find their way around, they always find me, they always do, just like loved ones who really hold you close always do, no matter what you do.

And I got up on top of this cliff and I stand up.

And there is a mountain lion. And I scared it. It is behind a bush and right in front of a log. It pulls its claws and starts to growl.

It stares at me.

I pull out my pocket knife.

I have a cliff to my back, there’s nowhere to go and no one to help me.

If I’ve ever known anything that was a metaphor…Come on.

And I sit there with that little tiny knife. And then my two dogs come around the side, barking and screaming with the ferocity of love and they chase the lion off into the distance.

And they come back with smiling faces, knowing what they have done.

ADAM STEWART From a young age, Adam Stewart spent many hours listening to his father, Edwin, tell tales of historical events and explain how things are made. Over the years Adam has enjoyed being able to share stories of the hundred lives he’s lived. He carries on the tradition of storytelling through creating metal artwork, filmmaking and sharing his favorite stories on stage at The Bee.

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TOLD BY BLAKE HOOPES AT THE LEONARDO

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BLAKE HOOPES Blake Hoopes is a storytelling enthusiast.

He’s been sharing stories with family and friends since he was old enough to talk. His storytelling has been included in two of The Bee Radio Specials on KRCL and featured on the podcast RISK! When he’s not sharing true stories from his life, he also loves to perform improv comedy with his husband Cameron Nichols and their troop The Sock Puppets.

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grew up in a small town in Wyoming and I was surprised when I moved to Salt Lake at how interconnected it all is. I was dating a guy and he introduced me to his friend Kevin, and a few months later I was dating a different guy and he introduced me to his friend Kevin, and a few months later I was single at a dance club and I ran into Kevin.

So Kevin invited me to a party and I met all the people who would become my closest circle of friends for the next year or so, including Tasha and Sarah, an adorable lesbian couple. Tasha and Sarah and I had an instant bond from when we first met and we continued that friendship.

Many other friends came and went and relationships for me came and went, but we were always close.

One night, Tasha pulled me aside at a party. “You know Sarah and I have been talking about how we eventually want to have a family. We feel it’s important for children to have positive male and female role models and we were discussing all the men in our lives. We want you to be that role model for our kid someday.”

I was so excited. She went on to tell me all the qualities they saw in me that they wanted me to present to their kids. It was overwhelming.

Of course, I agreed immediately.

A few years later, they invited me over to dinner and Sarah said, “I know Tasha asked if you

wanted to be our kid’s role model.

We actually are going to expand our family now and we’ve been looking into sperm banks and we want to know if you’re still okay with that.”

I had seen them interacting with their nieces and nephews and my nieces and nephews, and I knew there was no one who was more deserving of children than them. So I agreed immediately.

And we were all smiles.

And then Sarah said, “How would you feel about being the biological father?”

That was pretty heavy. We spent some time discussing what it would entail from conception through raising these kids. I talked it over with some close friends and did a lot of thinking about it before I went to them and agreed to be the biological father to their children.

Shortly before we started trying, I went on a first date with a guy who would become my husband a few years later. It was clear early on in dating that this was going to go places and I needed to tell him that I was going to be a dad. He was a little unsure at first—it was new territory for all of us—but he was on board.

Four months later, we were greeted with a positive pregnancy test. The turkey baster method really works! I used a cup, they used a medical syringe and nine months later we had the most beautiful baby boy I’ve ever seen.

Tasha and Sarah wanted to have kids spaced really close together. So after just a couple of months we started trying to get Sarah pregnant. It was only two months before she was pregnant, so nine months later, and 11 months younger than his brother, we had two baby boys.

In 2011, I had a baby with one woman, impregnated another woman and got married to a man.

It was a really chaotic time in my life.

TOLD BY SUSAN LACKE AT THE URBAN LOUNGE

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o, I’m at the swimming pool one day and I’m swimming laps. And between laps, I notice something out of the corner of my eye. So I look, and it’s the guy in the lane next to me and he’s waving his arm and he’s like, “Hey! Hey! I’ve been trying to say hello for ten minutes!

You’ve been ignoring me! You don’t have to be so rude!”

And I felt kind of bad. But, at the same time, I’m deaf. I had no idea he was trying to speak to me.

So I told him that. And I explained to him I didn’t have a hearing aid on. I’m really sorry.

And he didn’t quite know how to respond to me, he just stared at me like, “Oh shit.”

So I wave, and I kept swimming.

And about an hour later, I got out of the pool and this man is waiting for me by my towel and he said, “I’ve been thinking. I think that you should wear a swimsuit that says ‘DEAF’ on it. That way, people won’t think that you are rude.”

And he was so proud of himself for this.

So, I said, “Thank you.” And I smiled and I walked away and I didn’t tell him what I thought his swimsuit should say, because—rude.

So this kind of thing happens to me a lot. When people find out I’m deaf, they say a lot of very

strange things. I’ve had people ask me if I compete in the Special Olympics. When I got my Ph.D., someone said, “Wow, you’re really smart for a deaf person!”

A couple weeks ago, I was at the grocery store with my husband and the clerk asked my husband, “Are you deaf too?” And we said, “No, he hears just fine.”

The clerk said, “Is that weird?

Is that hard for you?”

We both said, “Why would it be hard?”

She said, “Well, how do you communicate with each other?”

And I said, “What do you think we’re doing right now?”

And she looked at me like I said something really profound.

So, yes, I’m deaf. But I’m also a college professor, I run marathons, I travel the world. I just happen to do it all with a hearing aid. But most people don’t take the time to learn any of that. To most people, I’m just the deaf girl.

And in some ways, that’s kind of messed up, right? I think I have a lot more to offer the world.

And I think a lot of you have probably experienced something similar. I can probably look at each of you and make up a stereotype: You have a lip piercing. You have blond hair.

(Apparently, you’re a great house sitter—so call me. I’m going out of town, okay?) But these stereotypes we have about people, most of them are bullshit.

They’re completely false and yet we believe them so intensely. And maybe it’s time to rethink what we know about people who are different from us. We might find that we’re pleasantly surprised.

Maybe we’ll find there’s a lot more than we thought there would be.

Making assumptions about people is kind of rude. And as you know, we don’t want to be rude.

SUSAN LACKE In addition to The Bee stage, writer Susan Lacke’s stories appear in the pages of many local and national publications, including Salt Lake, Triathlete, Competitor, Running and SUCCESS magazines.

She lives in the Central City neighborhood with four animals: a labrador, a cattle dog, a pinscher, and a freakishly tall husband.

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Our better angels say it's about giving.

Sure. But getting is pretty great, too.

Prominent Utahns share their holiday wishes for themselves and for their favorite causes.

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SEAN NEVES is a bartender, real estate agent and part owner of craft bar Water Witch.

GUILTY GIFT “I’m nothing if not predictable: My favorite gift is booze.

Especially booze that’s hard to find in our fair state. I would be exceedingly pleased if Santa was so thoughtful as to find me one of the remaining bottles of Crown Royal Hand Selected Barrel Release. Perfect for sip-

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ping next to a crackling fire after a day on the slopes.”

FAVORITE CHARITY: UTAH REFUGEE CENTER "People often don’t realize that Salt Lake City is home to so many folks who fled their native countries to start a new life here.

Many of them have become important pillars of our community, founding businesses and renovating neighborhoods." serverefugees.org

ANNE-MARIE BARTON is founder of AMB, an interior design firm.

while kicking around job sites, comfortable and warm while enjoying style of any kind.”

GUILTY GIFT “If I were to ask for anything, it would be a Brunello Cucinelli overcoat that I found while in NYC this summer hanging out with my children in shops that I should never find myself in. In my wildest dreams, I imagine myself wearing this outfit with these cool, comfortable shoes

FAVORITE CHARITY: SOPHIE’S PLACE "Sophie’s Place provides music therapy to children being treated at Primary Children’s Hospital.

Clinical studies have proven that music therapy offers a noninvasive treatment providing beneficial effects on young hospital patients. foreveryoung.org

MARY DICKSON is director of creative services at KUED, Channel 7, and host of Contact, which spotlights community-driven events and organizations.

GUILTY GIFT “An Air Emirates ticket for a firstclass seat from Salt Lake City to Jeddah, Saudi Arabia (value: $24,449.19) for my exchange student’s wedding in the spring. I’ve seen the photos. I’ve heard the

tales. Air Emirates offers the most luxurious first-class accommodations known to humankind with a roomy private cabin, your own wet bar (That’s right. What happens in the air, stays in the air), a shower and gourmet cuisine. All that’s missing is an incabin massage. It takes the sting out of a three-leg, 31-hour journey. If that’s too much, I’ll settle for an indestructible bumper with a big red bow for my Honda

Hybrid that’s been missing a chunk since an encounter with an ice patch last winter. It makes it easy to find in a parking lot, but after a student said “You must be a really confident woman to drive that car with its smashed bumper,” and after I explained to a board member “It’s my dog car,” as if I had a really nice car at home, I decided it’s time. I’ve already had that bumper replaced so many times I’m on Atherton

Collision’s Frequent Wrecker Program. I’m too embarrassed to go in one more time. I’d rather have Santa leave a new one made of kryptonite under the tree.”

FAVORITE CHARITY: HEAL UTAH "HEAL battles some of the biggest threats to Utahn’s health and environment by giving voice to citizens." Healutah.org

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GUILTY GIFT “My gift wish is a day. It would start after a blanket of fresh snow has fallen up in Little Cottonwood Canyon. I will load up my wife and three daughters and head to the ‘Bird for some turns. First, a breakfast buffet at the Aerie. Lunch on Hidden Peak. After a few après-ski pops at the Peruvian, we’ll leave the

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kids with a sitter and head off to the Kura Door. Then we will Uber over to Red Iguana 2.

Besides the moles we love the Hongos Alajillo and the Puntas de Filete.”

FAVORITE CHARITY: RED BUTTE GARDEN "The Garden is best known for its concerts, but the real magic is when school groups or visitors learn something more about our local eco-system and the environment." redbuttegarden.org

DIANE STEWART owns Modern West Fine Art in Salt Lake City. The gallery represents artists offering a variety of points of view and representations of the West and supports the local community through art events.

ous roles of women and started making life-size sculptural dolls that referenced the archetypal female figure, and the position of women in society. I identify with her ‘Nanas,’ for their whimsy, color and body type!”

GUILTY GIFT “My fondest wish, my wildest dream, would be a sculpture

by Niki de Saint Phalle, a self-taught French artist and a woman after my own heart.

Saint Phalle explored the vari-

FAVORITE CHARITY: NO POOR AMONG US "This organization seeks to better the lives of women and children in Mozambique, Africa, through education, trade skills and sustainable living." npau.org

PHOTO CREDIT TK

CHRIS MAUTZ, co-owner of State Room/First Tracks Entertainment, is a concert promoter.

NICOLE MOUSKONDIS is

PHOTO CREDIT TK

co-CEO of Nicholas and Company, Inc., a third-generation familyowned and operated food-service distribution company.

GUILTY GIFT “This year, I really need something practical—new winter boots. I’ve worn holes into my old Ugg boots, which have served me well for the past 5-6 years, and as much as I don’t want to give them up, I need an intervention—you know it’s bad

when your kids start commenting on your fashion choices.”

FAVORITE CHARITY: HEADSTART & UTAH FOODBANK "In partnering with them, Nicholas & Co. has had the opportunity to get involved in the overall success of the organizations, and can provide help on an annual basis, as opposed to simply donating to a singular event." Saltlakeheadstart.org; utahfoodbank.org

STEVE MORGAN is the president of Westminster College; he has devoted more than three decades to Westminster in a variety of administrative roles.

GUILTY GIFT “I would ask for a Gore-Tex running jacket. I’ve always loved running, especially in Utah, because it gives me a chance to spend time outside and enjoy all of the amazing scenery our state has to offer. Our winters don’t stop me from running outdoors, but on an especially cold

morning I would love to have a nice jacket for a little extra warmth. I’m looking forward to running in this year’s New York Marathon—I feel like it’s a gift in itself to be drawn for the lottery this year.”

FAVORITE CHARITY: WESTMINSTER FIRSTGENERATION STUDENT SCHOLARSHIP "The scholarship helps make higher education possible for first-generation college students." westminstercollege.edu/giving

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of Laziz Foods and a Salt Lake City Council member.

GUILTY GIFT "I would really love to receive Everything Oil, by Crude.

Crude is a local company that makes personal care products.

Everything Oil is a soap-free cleanser, toner and moisturizer—all in one. Its an amazing product and I love to gift it to others, as well."

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FAVORITE CHARITY: "I try to give something to every cause I care about. This year I want to focus my efforts on helping people who are most vulnerable. I'm giving to First Step House, a treatment and recovery center for men struggling with substance abuse. First Step House helps people stabilize with therapy, they offer connections to housing resources, and provide access to legal help and healthcare." firststephouse.org

MAXINE TURNER, founder of Cuisine Unlimited Catering & Special Events, recently retired and serves on the board of the U.S. Chamber of Commerce.

GUILTY GIFT "As long as the sky is the limit, I’d like to see another monument in Washington—one to honor ALL caterers. It should probably be in the shape of a giant shoe to represent the miles we have walked, the

many hours on our feet and the 'souls' we have touched.

Since I can’t have that—maybe a frivolous pair of fantastic, impractical shoes?"

FAVORITE CHARITY: JUNIOR ACHIEVEMENT JA provides educational opportunities to public school students within the classroom, as well as hands-on experience. ja-utah.org

PHOTO CREDIT TK

DEREK KITCHEN is co-owner

PAUL MEECHAM is

PHOTO CREDIT TK

president and CEO of Utah Symphony-Utah Opera.

GUILTY GIFT “Now that I have moved to the best skiing environment in the world, new ski wear, including boots, are at the very top of my holiday wish list. My existing boots and outerwear are two to three generations old in terms of ski technology.”

FAVORITE CHARITY: CAMP SUNRISE The camp in Maryland is sponsored by Johns Hopkins Hospital and is staffed by volunteer medical professionals and cancer survivors. My son, who is a survivor himself, attends every year and looks forward to it more than anything else. When he is old enough, he wants to become a counselor-in-training. hopkinsmedicine.org

SIM GILL , Salt Lake District Attorney, has been an advocate of taking a systems approach to criminal and social justice and focusing on community-oriented approaches to problem solving.

GUILTY GIFT “I have three material things that I love: A kouing aman pastry from Les Madeleines is one of the most perfect things on earth. I love a great single malt. And a copy of The Sunday New York Times with

a cup of strong coffee in the early morning quiet before anyone is awake is about as good as it gets.”

FAVORITE CHARITY: THE ROAD HOME SHELTER “For the last 15 years my mother has been hand knitting winter hats to donate to The Road Home.

Home is where our emotional shelter finds expression in a physical dwelling. The Road Home provides assistance without violating human dignity.” theroadhome.org

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POPS Sharing the holiday season with the Utah Symphony.

The Utah Symphony attracts star classical music talent from across the country for the coveted chance to play in one of only 15 full-time orchestras in the nation.

Here’s a look at how a few of them like to celebrate the holidays in their home away from home in Utah.

PHOTOGRAPHY BY ADAM FINKLE STY L E D BY FA R AS H A : VA N ES SA D I PA LMA W R I G H T AND MADELEINE MARIE EWELL HAIR AND MAKEUP: FLAVIA CAROLINA OF VERSA ARTISTRY ART DIRECTION: JEANINE MILLER

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Name: Eric Hopkins Hometown: New York City Age: 27 Role: Associate Principal Timpani and Percussion Time in orchestra: 3 seasons “I spend the holidays mastering front flips in Big Cottonwood and teaching snowboarding at Brighton.

I typically host a party at a backcountry yurt—hot toddies and stargazing are a must. I keep my playing muscles in shape at an indoor rock wall. I hand-sew my timpani mallets and usually change out the delicate felt in the winter, while watching Mr. Robot, of course.”

Peter Millar Grey jacket, Montage Pique Boutique ($348); Blue button down shirt, J.Crew ($69); Burgundy tie, Ralph Lauren ($129); Grey pant, Banana Republic ($89); Navy suede shoe, Banana Republic ($159)

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Name: Anne Lee Hometown: Calgary, Alberta Age: 34 Role: Cello Time in orchestra: 5 seasons “During the holidays, I enjoy the proximity to the beautiful mountains, especially Alta where I ski the most. I like the variety of terrain—treating myself to a mocha at Watson’s shelter makes for a great day. I’ve gotten a lot better since moving to Salt Lake thanks to some lessons, and my powder-hungry husband [Utah Symphony violinist Claude Halter] who is always encouraging me to push my boundaries. Last year, I finally had the courage to ski Baldy Chutes (something that’s been on my bucket list since moving here) and look forward to it again this season.

Cello-wise, I always find myself reenergized during this time of year and inspired to improve my playing and end the symphony season with beautiful music.”

Narces Nude Dress, Farasha ($250); Nude heel, Steve Madden ($85); Krysia Renau bangles, Farasha ($138 each); Sophie and Chloe earrings, Farasha ($216)

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Name: Mercedes Smith Hometown: Plano, Texas Age: 34 Role: Principal Flute Time in orchestra: 4 seasons “The incredible Christmas light display at Temple Square is definitely on my must-do list for the holidays as it never fails to put me in the spirit of the season.�

Narces Mesh Cut Out Gown, Farasha ($300); Xtige Black Heels, Farasha ($175); Krysia Renau- druzy earrings, Farasha ($248)

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Name: Travis Peterson Hometown: Milaca, Minnesota Age: 33 Role: Principal Trumpet Time in orchestra: 4 seasons “My wife and I love the holiday season in general, but particularly enjoy SLC during the holidays. We typically kick it off with a large gathering of family and friends (orchestra and non-orchestra people) for Thanksgiving, enjoying great food and great drinks (beer, cider, cocktails, etc.) and great company. We like to take advantage of all of the traditional happenings: Cathedral of the Madeleine Advent services, Temple Square lights, cocktail parties. Playing all of our Utah Symphony holiday concerts certainly helps us get in the holiday spirit. We really just enjoy being around good friends and company.�

White button down, J.Crew ($69); 3 piece Grey Plaid Suit, Perfectly Suited by Garth ($325); Polka Dot Tie, Pink ($98)

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Name: Hanah Stuart Hometown: Libertyville, Illinois Age: 29 Role: Assistant Principal 2nd Violin Time in orchestra: 3 seasons “Skiing is an obvious hobby for many of us. And a long day of skiing, of course, means there’s a bubble bath, hot cocoa and Netflixwatching session to follow. Our family has a holiday cookie day tradition where we bake cookies morning until night and those are our gifts for teachers, friends and neighbors. We used to add one or two new recipes each year when I was growing up, but we’ve had to start recipe rotations since the Epic Cookie Day of 2006 when we had 14 people in my aunt’s kitchen and we made 1,200 cookies. I am not exaggerating, I have pictures.

Our family holiday favorite flick is White Christmas, of which I’m pretty sure I could quote, sing and dance the entire thing by heart. Who doesn’t love a little Danny Kaye for the holidays?“

Narces Dragonnete Dress, Farasha ($300); Nude pumps, Steve Madden ($35); Little brown wren gold and crystal necklace, Farasha ($210); Krysia Renau- White and pearl druzy earring ($278) and bracelet ($360), Farasha

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HELMUT LANG DIANE VON FURSTENBERG BRUNELLO CUCINELLI PESERICO PARK CITY 738 Lower Main Street Next to Atticus 435.649.7037 SUN VALLEY The Sun Valley Village 208.622.4228 panachesunvalley.com

HERNO FABIANA FILIPPI HANIA THEORY CLOSED NILI LOTAN VERONICA BEARD BROCHU WALKER ENZA COSTA JOIE INHABIT RAQUEL ALLEGRA MOTHER CURRENT / ELLIOT AMO DENIM MILLY TRANSIT FRANK & EILEEN AUTUMN CASHMERE ALBERTO FERMANI

PANACHE AQUATALIA

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

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

Experience the Good Life in

THE GREAT OUTDOORS

Parenting tips from

THE GREAT

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

This is life at Victory Ranch.

Homesites from $425,000, Cabin Homes from $1,550,000 Call 800.771.6953 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.

PARKCITYLIFE PEOPLE | CULTURE | ATTITUDE High Profile . . . . . . .

5 Questions . . . . . . .

On the Street . . . . . .

A&E . . . . . . . . . . . . .

Faces . . . . . . . . . . . .

High Biz . . . . . . . . . .

Play Date . . . . . . . . .

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Fire and Ice

Park City is one of the most spectacular spots in the world to ring in the New Year. Start with Deer Valley Resort’s annual Torchlight Parade at dusk Dec. 30 and watch inflamed skiers snake down Bald Eagle Mountain. For bombs bursting in air, head over to Park City Resort on New Year’s Eve. visitparkcity.com For more entertainment options, read on.

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FRESH EATS

Left to right: Nick Gradinger, Roe’e Levy and Brian Reed

Healthy new restaurant fills a void in Park City

BY TONY GILL

Behind the scenes LEMON FETA CHICKEN SALAD The wildly flavorful mix of romaine, wild arugula, quinoa, smoked beets, walnuts, hemp hearts and chopped chicken in a lemon vinaigrette is a good example of Vessel’s new balance approach to healthy food—grains, greens, veg and proteins in equal parts.

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at Vessel Kitchen are some serious hospitality chops. The team members have collectively held positions in management at major restaurant groups and luxury resorts and the chef has executive chef experience at award-winning establishments. But owner

Nick Gradinger’s impetus for Vessel Kitchen was simple and straightforward. “I’m a pretty large man, and there wasn’t anything around Kimball Junction in the healthier realm that could satisfy me and help maintain this 250-pound body,” he says.

Gradinger took it upon

VESSEL KITCHEN 1784 Uinta Way, Park City, 435-200-8864, vesselkitchen.com

PHOTO ADAM FINKLE

Fueling the Vessel

himself to build what he wanted, so he started a search for the right team members and found exactly what he was looking for in chef Roe’e Levy.

“We needed somebody with the creativity and experience to deliver, and we knew we had a fit as soon as we sat down with Roe’e,” Gradinger says. “To have a fine-dining chef be able to condense his offerings to do simple food really well is incredible. He believes in sustainability and supporting local and artisanal partners, which fits right with our vision.”

Vessel Kitchen serves three meals a day, every day, with a rotating seasonal menu. Come for breakfast expecting great coffee and a kombucha tap, along with grain-based bowls of house-made muesli and yogurt, or a variety of toasts. Lunch and dinner are based around market plates with various proteins and 10 seasonally rotating vegetable sides. Diners can come back again and again, always finding new tastes and offerings to eat in or take home.

“All the flavors—the Asian watermelon salad, the roasted cauliflower—come straight from Roe’e’s heart,” Gradinger says.

And what of the name, Vessel?

“It embodies the fact that your body is the one thing that keeps you running, and you need good fuel in order for it to take you places.”

FEARLESS IS LIVING TALES WORTH TELLING With the name trusted for nearly 70 years, you have the power to go further.

LIVE FEARLESS

REGENCE.COM

PARKCITYLIFE //

5 QUESTIONS

Skinny Skis Are Having a Moment

Salt Lake magazine checks in with resident Snow Queen Annie Collier Morgan

BY VANESSA CONABEE

Veteran of University of Utah’s NCAA-winning Nordic Ski Team (1996), Annie Collier Morgan has coached junior racing programs in Sun Valley, Boulder, Salt Lake City and now Park City. After moving her family of six here in 2010, Morgan started Park City Nordic Betties with Inge Travis, an avid Nordic skier with expertise coaching women’s clinics. This December, Morgan returns to Park City Nordic Ski Club to coach a Learn to Ski program for kids 10-14 who are new to the sport. Morgan gives us a few tricks of the trade.

WHY IS NORDIC SKIING TAKING OFF IN PARK CITY?

Annie Morgan: There are very few winter vistas in Park City without a groomed track running through them. We can ski corduroy at White Pine and Jeremy Ranch golf courses, the base of UOP, and throughout Round Valley. Also, we live in an active community that encourages people to try and ultimately master new sports. Nordic skiing is accessible, and with some basic techniques, can be an incredible workout.

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WHAT IS IS THE SECRET TO SUCCESS IN NORDIC? AM: Nordic skiing looks easy but can be really frustrating for a newbie. It relies on balance, core strength and weight transfer. I can’t stress enough how valuable it is to have lessons from a pro when getting started.

Also, there is a wide variety of Nordic skiing equipment.

Making sure you have the right ski, correct pole length and the right boots can make or break your experience. Everything is hard before it’s easy.

3

HAVE ANY TRICKS FOR GETTING KIDS OUT ON THE SNOW? AM: The sooner kids get comfortable on skis the better. A well-timed hot cocoa, kamikaze downhill race, game of soccer on skis or a jump into powder goes a long way in keeping a kiddo excited about the sport, while developing balance, weight transfer and climbing skills. You can’t underestimate the importance of a strong social component. Shared hard work and goal setting keeps kids involved.

4

WHAT ARE SOME MUST-HAVES FOR BEGINNING SKIERS? AM: Use the proper equipment! Nordic skiing is comprised of two techniques: skate and classic. Skate skis are not the same as classic—their camber, length and bases are different, and not interchangeable. I have repeatedly seen people have a horrible time with Nordic skiing because they had the wrong equipment.

Take a lesson or two—or ten—then hit the trails with your friends, family, or even your dog, and practice.

5

WHAT’S YOUR FAVORITE APRÈS SKI COCKTAIL? AM: My favorite apres Nordic ski cocktail is herbal tea or coconut water.

My favorite apres’ Alpine ski cocktail is a solid glass of red wine.

PHOTO ADAM FINKLE

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ON THE STREET //

PARKCITYLIFE

Right on Track

BY VANESSA CONABEE

With a booming population and an explosion of outdoor recreation in the Wasatch mountains, charting a course for the future is no small task. The Mountain Accord, a group of city governments, ski resort managers, conservation groups and private stakeholders, has started a process to create transparent solutions for managing growth with a focus on transportation, economy and the environment. Possible transportation solutions include those for the present (additional buses) and future (high-capacity trains).

We asked people on the street: Are you for or against a high-speed train connecting Park City to the Salt Lake valley?

Arnaud Petament “A train would bring even more people to Park City, and there are already a lot of people here. If they

Ida Yoked

bring more people they

“If any transportation will

need to follow up and

be without pollution I’m

manage where to put

for it 100 percent. All of

everyone—the trails are

Europe is connected by

already packed. But trav-

train. Less fuel, helping

eling by train is a great

the local economy, and

way to travel if you are

better access to

going to work or school— it gives you an hour if

Christine Gordon

you have wifi. I used to

“There are only two buses

travel an hour each day

a day that come up from

in France and that time

Salt Lake. In Europe, when

gives you a chance to

I jumped on a train in

catch up on work

Switzerland and ended up

or study.”

in France it was one of my

beautiful Utah.”

favorite experiences—it’s a great way for people to take in the beauty of an area without being on the road. It’s frustrating to have to drive everywhere. If there was an-

Carlos Interone

other option I would love

“It definitely brings up the

not to have to drive.”

issue of land management. If they build a train

PHOTOS ADAM FINKLE

Tyson Fuller “I would support a train coming up to Park City because I work in Salt Lake and it would be a

it changes everything for housing opportunities.

There is so much growth going on that either way the land will be impacted.”

much easier commute.”

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A&E

A Family Christmas

Robert Earl’s party rolls into PC.

BY CHRISTIE MARCY

Robert Earl Keen was college buddies with Lyle Lovett, he’s good pals with Steve Earle, he toured with Texas legends Guy Clark and Townes Van Zandt, and everyone from The Highwaymen to the Dixie Chicks have covered his songs.

Yet, for some reason, though he’s got a cult-like following, the Texas native is not the household name he ought to be.

The important thing, though, is that Robert Earl Keen is one of the best living American songwriters. That’s not hyperbole, just truth. He has a pure voice for storytelling through music. To see what we mean, just listen. Most of his songs are about the working class (“Merry Christmas From The Family,” or “Feeling Good Again”), the criminal class (“The Road Goes on Forever”), or love, among the classes (“Coming Home To You” or “Gringo Honeymoon”).

Better yet, go see him during his three-night stand at The Egyptian Theatre and convert to the Cult of Keen. We’ve been waiting for you.

AN EVENING WITH ROBERT EARL KEEN Park City Egyptian Theatre, Jan. 12-14, $39-$70, egyptiantheatrecompany.org

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Don’t Look Back Nostalgia-heavy Cover Acts Ring in the New Year

BY TONY GILL

Ah, New Year’s. Could there be a better way to prepare for the future than sonically transporting ourselves to our degenerate past? The Egyptian Theatre has lined up a trio of cover acts for 2016‘s demise to trip down memory lane through rose-colored headphones.

A WORK OF ART

These aren’t run-of-the-mill cover bands; they’re serious artists who sweat the details when it comes to painting the most authentic recreations of legendary bands that many of us have never seen. Things kick off with Zoso—The Ultimate Led Zeppelin Experience, channeling the hard-hitting heavy metal progenitors on Dec. 26 and 27. On Dec. 28 and 29, Queen Nation takes the stage. Finally, ring in the New Year with Imagine: Remembering the Fab Four. If you can’t enjoy rocking out to that on Dec. 30 and 31, you’re beyond help.

Tickets for these all-ages shows start at $29.

EGYPTIAN THEATRE 328 Main St. Park City, 435-649-9371 Egyptiantheatrecompany.org

Zoso

ABOVE OLD TOWN This home is a work of art above Park City’s Old Town. Each room is artfully designed with warm contemporary finishes. The great room has large windows drawing the outside views in from the patios and decks. There’s a private master suite, upstairs office, 4 guest bedrooms with en-suite bathrooms, a large family room with a wet bar, media room and more. Offered fully furnished with art collection. This is the most beautifully designed home in the city limits of Park City. Call for details.

1410 AERIE DRIVE | PARK CITY 6,500 SQUARE FEET | 5 BEDS | 7 BATHS

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435-901-0616 julie@jhparkcity.com A S S O C I AT E B R O K E R ®

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A&E

The Art of Promotion Hadley Dynak Brings New Leadership to Park City’s Art Scene.

The Park City Summit County Arts Council, the area’s oldest nonprofit art organization, has had a huge impact on the artistic landscape over the past three decades. But the acronym is a mouthful, and few understand what it means. Hadley Dynak, the new executive director of PCSCAC, will change that.

“It’s a dream job for me,” Dynak says. Her background in non-profit work and love of art intertwine perfectly in her position. “The arts can help people understand and connect to community and social issues. That’s where my passion comes from.”

RIRIE-WOODBURY RIRIE-WOODBURY DANCE DANCE COMPANY COMPANY November 11–12 ZOSO

THE ULTIMATE LED ZEPPELIN EXPERIENCE

DEC 26–27

LITTLE SHOP OF HORRORS November 18–26

QUEEN NATION

REMEMBERING THE FAB FOUR

DEC 28–29

DEC 30–31

328 Main Street 114

PARKCITYLIFE NOV/DEC 2016

IMAGINE

A TRIBUTE TO THE MUSIC OF QUEEN

Dynak arrived in 2013 with her husband and children to be closer to her long-time Parkite parents.

PCSCAC is an umbrella organization over many creative groups. “Each has independent strategies and missions, and we strengthen and promote them through our advocacy,” says Dynak.

Example: Three local artists created installations at Kimball Junction’s transit center that symbolize movement. “The arts are a real economic driver for Park City,” Dynak says. “Many people stay here for the creative offerings and spirit.”

TINSLEY ELLIS

December 2–3 VILLAGE PEOPLE

ParkCityShows.com

“DISCO KINGS”

JAN 4–8

435.649.9371

PHOTO ADAM FINKLE

BY TONY GILL

EMBRACE

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

EMBRACE deer vista

Rod Bradshaw 435.731.0305

rod.bradshaw@sothebysrealty.com

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

brad@jensenandcompany.com

DEERVISTA.COM ©

Brad Jensen 435.901.8333

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

PARKCITYLIFE //

FACES

BY TONY GILL

Eric Porter

Summit County has rocketed up the ranks as a mountain bike destination, so don’t be surprised if you see more and more knobby tires on the trail each year.

If you’re looking for someone to blame, point the finger at local shredder Eric Porter. Porter is living the life that approximately 93 percent of transplants to Summit County dream for themselves. He’s been a professional mountain biker for 13 years, and after competing in countless slopestyle competitions he’s found his place as a content creator and brand ambassador for some of the mountain bike industry’s top names, like Diamondback Bikes, Manitou Suspension and local portable solar company Goal Zero. He’s also the unofficial mountain bike ambassador for Park City whenever media or industry bigwigs come to town.

“It’s the perfect mountain town,” Porter says. “There are two great seasons for biking and skiing, and access to an airport.

Everything you could want.” Porter lives in Heber with his wife Megan and his 4- and 6-yearold children Milo and Owen. Ready for the boys as they grow up is a remarkable, custom-built bike park in the backyard. “My neighbor works for SRAM (a major bicycle component manufacturer), so rather than shutting down the build, he helped connect the jumps over to his yard,” Porter explains. It’s not a bad bike community when you have neighbors like that.

When he’s not traveling the world on two wheels, Porter is helping design cutting-edge products and working with trail advocacy groups to increase access to trails and affordable mountain bike gear. “To have the influence where I can bring mountain biking to more people—I’m really fortunate.”

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PHOTOS ADAM FINKLE

Riding High

Emily White

A Wish Comes True.

Though there’s still a hint of Southern West Virginia heritage in her voice, Emily White has made her home in Utah for quite a while. “I first came to Utah during an internship in college, and I always knew I’d be back. I came for a visit and I’ve been here for 20 years now,” she says. White, who has a master’s in education, taught for years, but she found a passion for organizing parties and events outside of the classroom. “Someone would ask for help with a fundraiser, and people would tell me I should do it for real,” White explains. “I never thought it was something plausible, but here I am.”

Six years ago, White started a party and event-planning business called Haute Hostess. Whether she was organizing a wedding, a birthday party or a corporate event, people would always ask where they could get the great products White brought to the event. White spent tons of time sourcing products, so she came up with the idea to put her favorites under one roof.

She calls her business Wish Park City. “It’s like if Etsy and Pinterest got together and made a party baby,” White explains.

Every item in Wish is handpicked by White, who travels to buyers’ markets around the country to find vendors for her shop. Visitors to Wish can always expect to find something new. “Everything we do is modern and on trend. Every celebration has a story, and we’re always evolving to the next thing.”

WISH PARK CITY 1635 Redstone Center Drive, Park City, 435-575-9474, wishparkcity.com

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HIGH BIZ

Samak Smoke Out

Experience real Summit County at the Landmark Smoke House

Samak Smoke House is a community center as well. “It’s a hub for stopping in for coffee or jerky, and we’re happy to share info about a great hike for the day.

We have free maps and sell park passes and anything else you might need for an outing in the Uintas.” The store also features work from local artists and custom gift baskets featuring local fare.

Stop in for a sandwich and a map on the way to your Uinta adventure, then wrap up the day with a pint and a burger at The Notch, the couple’s nearby pub.

“Just belly up to the bar if you crave that Old Park City feel,” Hisey says. “The menu features local produce, and we make the burgers at the Smoke House.

Local bands play every Saturday.”

WE’RE GOING TO KEEP IT SMALL TOWN, MOM AND POP AND CONTINUE TO DO WHAT WE LOVE. –JEN HISEY Hisey and Witham provide a taste of authentic Summit County, one free from condominium development and corporate resort mergers. “We could transition and go bigger, but we’re pretty content with what we’ve created,” Hisey says. “We’re going to keep it small town, mom and pop, and continue to do what we love.”

SAMAK SMOKE HOUSE 1937 E. Mirror Lake Hwy, Kamas, 435-783-4880. Samaksmokehouse.com

PHOTOS ADAM FINKLE

BY TONY GILL

“Whatever’s in the store is really just a representation of what I like. And what the locals like, of course,” laughs Jen Hisey. Hisey and her husband Dave Witham own the famous Samak Store & Smoke House on Utah’s Mirror Lake Highway. Nearly anyone who ventures into the Uinta Mountains sees the building, and many stop in to stock up on provisions, local trail beta and the legendary jerky that gives credence to the outpost’s name. And how about that jerky? “We kept everything exactly the same,” Hisey says of the flagship product. Hisey and Witham bought the Smoke House 13 years ago, and they knew better than to go meddling with perfection. “The only thing we’ve changed is the packaging, and that was to keep Jen Hisey it tender a little longer.” The beef and turkey come from local providers, as does some of the fish and cheese that get the smoky treatment. You can pick up the jerky at grocery stores around Summit County, but nothing’s better than going to the source.

There’s far more to the Smoke House than premium smoked meats and cheeses. Hisey and Witham make sure

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BACK IN THE DAY //

PARKCITYLIFE

Train Spotting

Riding the rails to old Park City

BY VANESSA CONABEE

Park City’s “High Line” was a spur used to ship ore out of the Judge mine and Ontario Mill at Deer Valley

and Rossi Hill. After big blizzards, the line was plowed to clear the tracks, as work rarely ceased for the miners.

The Denver & Rio Grande Western line and Union Pacific ran passenger service from Salt Lake City. The Salt Lake City Junior Chamber of Commerce, the Park City Winter Sports Committee and the Denver & Rio Grande partnered to schedule ski trains up to Park City as early as 1936, departing at 8 a.m. from Sugar House and arriving at Deer Valley at 11 a.m., with return trips arriving back in Salt Lake City until 8 p.m. The trains usually coincided with the Winter Carnival held at Snow Park, attracting hundreds of visitors with activities like skiing, tobogganing, snow rolling, snow-ball battles and kite flying.

The Denver & Rio Grande discontinued the ski trains in 1946, but revived them in December 1965 for a one-time Hootspa Special to boost Park City’s newest endeavor, Treasure Mountain Resort. The party train was so popular it became an annual event renamed the Snowball Express. The Snowball Express ran until 1971, when the newly formed Amtrak forbade UP trains from operating passenger service.

PHOTO PARK CITY MUSEUM

Park City’s railroads ran for both business and pleasure, reflecting the ups and downs of the local economy.

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Make Private Dining Events Culinary Experiences

801.238.4748 255 S West temple 801.238.4748

255 S West temple

spencersutah spencersutah

spencerssaltlake spencerssaltlake

dining GUIDE FOOD | DINING

Trestle Tavern . . . . . 124 Martine . . . . . . . . . . 126 Sicilia Mia . . . . . . . . 128 Bombay House . . . . 130 Rocking V . . . . . . . . 132

Tasting the Place Veneto Ristorante

PHOTO ADAM FINKLE

Tender pockets of pasta folded around pear, pecorino and mascarpone are glossed with a reduced cream. Thick strands of bigoli—almost chewy but not quite— are tangled up with deeply savory duck ragu one night, shredded boar another, both dishes tomato-less and less saucy than is usual in AmericanItalian restaurants. Irregular nuggets of “mountain gnocchi” (like spaetzle) are coated with butter, sage and plenty of Monte Veronese cheese,

giving the dumplings a sweet, almost caramel flavor like mild ParmigianoReggiano.

Fritto misto is pure Venetian— slivers of onion, beans, olives and vegetables in a lacy coating of crispy batter sparkles in the mouth like the Prosecco you should drink with it.

The food at the much-anticipated Veneto is excellent. Part of the reason is that in Veneto Ristorante, Salt Lake—finally—has a restaurant that focuses on the food of a specific Ital-

ian region. “Italian food” is really 20 different cuisines. Well, if you want to get picky, every Italian village and city has its own style of cooking.

Instead of the usual encyclopedia of Italianesque dishes, everything from spaghetti and meatballs to veal parmigiana, Veneto’s menu is a concise and focused list of specific dishes.

No mix and match, no American spins, no mingling of Sicily with Alto Adige, and although Tartare de carne Piemontese, minced beef from cattle

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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf raised in Montana, seasoned with olive oil and lemon, is Piemontese, no other restaurant in Utah strives for such regional authenticity.

Marco and Amy Stevanoni opened their restaurant in the tiny house that formerly housed Forage. As director of Darkstar Imports (an Italian wine import company owned by Dina Bastianich, Joe Bastianich’s wife) he moves frequently between Italy and the United States and works with such famous restaurants as New York’s Eataly and B&B (Bastianich and Batali, as in Mario) restaurants.

Marco was born and raised in Verona in the northeast region of Italy called the Veneto and, like most native Italians, has a passion for his own region. He and Amy

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

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

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

aim to showcase the specific cuisine of that place, and though Marco’s title is chef-owner, they brought in a chef from Italy, Daniele, to help them open.

Veneto’s menu and portion size are designed for a traditional Italian meal—beginning with an amuse from the chef (one night it was lardo and fresh figs, another

night meatballs made of veal and mascarpone) and culminating in secondi— gorgeous thin-sliced beef, very rare, with radicchio and parmesan and a bifteca Fiorentina sold by the pound. The only low note was the disappointingly bland bacala.

A restaurant is a complex business—food is just the tip of the iceberg. To take just one example: timing. The complicated dance between kitchen, server and diner requires endless practice to make sure the customer has a comfortably paced, graceful and satisfying dining experience.

Good intentions aside, new restaurateurs make mistakes and the most obvious to the diner is service. Timing was a problem the second night we dined at Veneto. Many apologies and the everybody-pitch-in attitude of the staff (both Stevanonis, the chef and the hostess were working the floor) helped mitigate the glacial pace of the meal, so I am optimistic about this problem’s resolution, even in Salt Lake’s poor-service climate.

Anyway, plan to sit back and savor Veneto from the aperitivo to the final bite. The food deserves that attention. And don’t forget not to leave a tip. This is Italian style. 370 E. 900 South, SLC, 801-359-0708.

GUIDE LEGEND

E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under $10

M

Moderate, $10–25

N

Expensive, $26–50

O

� Very Expensive, $50+

2016 Salt Lake DINING magazine Dining 2014 AWARD Award Winner

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

Quintessential Utah

dining guide LISTINGS SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING

Bambara Nathan Powers makes

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

Grand America Grand America Hotel’s Garden Cafe is one of the stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated.

The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN HSL The initials stand for “Handle

Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is fine but the atmosphere is casually convivial.

The menu is unique—just trust this chef.

It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL

La Caille Utah’s original glamor girl

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

Log Haven Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying.

He also has a way with healthy, lowcalorie, high-energy food. And he’s an expert with local and foraged foods.

6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O New Yorker Will Pliler has been in the

New Yorker’s kitchen since the get-go.

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

Pago Tiny, dynamic and food-driven,

Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded 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 As Portlandia as SLC

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

Provisions With a bright, fresh 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 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

AMERICAN CASUAL

Avenues Bistro on Third This tiny

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

Blue Lemon Blue Lemon’s sleek

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

Blue Plate Diner Formica

tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes,

patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL

Caffe Niche Anytime is the best time

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

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

Copper Kitchen A welcome addition

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

Copper Onion An instant hit when

it opened, constant 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

Season’s Treats

A visit to Grand America is a holiday must: The windows are worthy of Fifth Avenue, the sweets at La Bonne Vie are dreamy and holiday teas, dinners and breakfast with or without Santa make the season real.

The Dodo It’s hard even to update the

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

Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM

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dining guide Hub & Spoke Scott Evans’ (Pago,

NEWCOMER

Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionw al recipes.

Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

Eastern European Time Trestle Tavern

I reserve the right to write about a restaurant from the day it opens if the owners are charging customers full price for food and wine. So I posted an early “First Taste” review of Trestle Tavern on saltlakemagazine.com that mentioned some “kinks,” like those any new restaurant has to work out.

Unfortunately, TRESTLE TAVERN, Scott Evans’ new pub in the former Fresco space, still has problems. This is a prize restaurant location in Salt Lake. The tiny space and its trellised patio have the kind of organically quirky charm that an architect can’t plan. What ought to be drawbacks create the authentic eccentricity Americans love in European restaurants but can’t seem to fake at home. This is the kind of space Evans does best with.

But even after a few visits, I’m not sure why he settled on Eastern Europe as the culinary inspiration. I know that national food magazines, consumer and trade, have trumpeted Eastern Europe as the next big food trend. I’ve eaten at Kachka in Portland.

Because Utah has no chic Eastern European restaurants, the niche was wide open.

When the pierogies and cabbage rolls craze sweeps the nation, Trestle Tavern is poised to conquer. Still, TT seems to have confused a lot of Pago Group fans with its cuisine.

The Trestle pretzel is a definite hit—perfect if you’re stopping in for a beer and need a nosh. The shiny brown crust encloses a fluffy yeasty dough and the warm cheese sauce makes a better dip than mustard.

We liked the hamburger unequivocally. The smoked-trout cakes are what they sound like—crab cakes but made with smoked trout. Tough cabbage rolls made with red

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Lamb’s Grill Café They

say it’s the oldest continually operating restaurant in Utah.

Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes

cabbage were filled with mushrooms or beef (braised oxtail on our first visit) and arborio rice. Pierogi, probably the definitive dish of this geography, were, at best, okay.

A lot of TT’s food will be better appreciated with a nip in the air, which is why I ordered the grilled Utah trout on my first summertime visit, which led me to an investigation into how the rye crackers I was served with the fish could be called dumplings. Evans explained that the Tavern’s chef makes rye dumplings like you make matzoh balls, only using rye bread instead of matzoh. The crisp, dry crackers I was served with my trout were slices of dumpling that had been toasted.

Evans changed the name to crackers, and then fried rye dumplings. When I tasted the actual dumpling which accompanied the braised pork shank, they wer an unpleasant, slightly slimy thing.

The impressive list of spirits were only available as a shot or over ice or with a little water—Evans says this will change soon.

We were happy to start with a glass of Gruet sparkling, and to go on to Schloss Gobelberg, one of the two Gruner Veltliners on the list.

We finished with the only dessert offered, which our waiter advised us against on our first visit and should have on the second.

I am always hoping for a restaurant to be excellent. No one is more disappointed when food falls short. 1513 S. 1500 East, SLC, 801532-3372, trestletavern.com

with its own dedicated pie shelf.

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

Little America Coffee Shop Little America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Lucky H Bar & Grille The classic hotel restaurant is aimed at the same clientele—generations of guests.

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

place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

dining guide Moochie’s This itty-bitty eatery/takeout joint is the place to go for authentic cheese­steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space­—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M

Pig and a Jelly Jar Terrific breakfasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays.

410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

REIMAGINE

Classic retooled Martine Cafe

Tom Grant was chef at MARTINE for decades; his departure opened a door to the future for this beloved restaurant. Utah native Ed Heath has joined the Pub Group as coowner and Sean Wilde is sous chef at Martine.

Heath was a Best Chef semifinalist in the 26th annual James Beard Foundation Awards.

Together, Heath and Wilde have rewritten Martine’s menu while staying with the restaurant’s spirit. Dishes aren’t geared towards the latest trends or tied to a specific heritage cuisine. Instead, like a true chefdriven menu, they come from an educated taste imagination. If you’re hungry, the prix-fixe, four-course dinner is the way to go.

Chef offers two choices for each course; we sampled everything: the judiciously thickened corn soup and the hefty Israeli ”salad” with toasted orzo, feta bits, almonds and grapes in a red-pepper vinaigrette.

Second course: egg-topped mushrooms on toast and a sweet-and-sour pork belly with watermelon-lime dressing. As weary as we all must be of pork belly, this was a refreshing plate of food. Entrees struck the right balance between comfort and adventure: Half a crispy-skinned chicken came with savory Asiago bread pudding and the seafood stew

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with uni buttered toast. You’ve caught on by now that Heath has moved the restaurant from its tapas format. But choice small plates remain—chilled asparagus “Oscar,” with sauce gribiche, for instance: crabmeat over asparagus sauced with gribiche—like bearnaise, but made with hard-cooked egg yolks. This would be a perfect summer lunch. Crispy quail came on a bed of succotash laced with caramelized onion strings and merquen, a Chilean pepper mixture. Not everything was successful—the Japanese pancake was daubed with a bottled-tasting barbecue sauce, the white-bread sauce on the short ribs didn’t taste like anything and the salmon’s skin was too salty.

Service was attentive and knowledgeable on two visits. Another night, our reservation was lost, even though we had called to confirm, and the somm, standing in for the host, was flustered, sharing information about disorganization that no diner wants to know.

Still, Martine is growing in a good direction, holding its place as a treasure of SLC dining.

It’s a testament to Martine’s charm that it remains open despite the city’s apparent efforts to kill it by construction. We were reassured that an end is in sight and when it’s over, Martine will be ready. 22 E. 100 South, SLC, 801-363-9328 martinecafe.com

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, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGM Red Butte Café This neighborhood

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

Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801-5393346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on

top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best.

Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM Rye The food rocks at this hip new

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

Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully.

Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own.

11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M Stella Grill A cool little arts-and-

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

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

Tin Angel has grown into one of Salt Lake’s premier dining destinations, still with a boho touch. Chef J ­ erry Liedtke can make magic with anything

from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL

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

Virtuous Pizza

Order the wonderful pizza and eat the whole thing–the thin crust is crammed with veggies with enough umami for any carnivore.

BAKERIES, COFFEE HOUSES & CAFÉS

Amour Cafe The jammin’duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL

An Unforgettable Park City Experience • •

Visit the newly renovated Riverhorse on Main Four-Star fine dining featuring Chef Seth Adams’ deliciously imaginative Wild Meets West © cuisine.

• •

Enticing selection of artisanal wines, beer and cocktails Live music from Utah’s best local performing artists

Let your senses go wild.

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

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

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MAMMA MIA

Everyman’s Italian Sicilia Mia

SICILIA MIA is, apparently, the Italian restaurant most of Salt Lake has been waiting for.

Unspectacular from the outside—Sicilia Mia is in a strip shopping mall—it is always crowded. We made dinner reservations and still had to wait 40 minutes for a table, which meant standing on the sidewalk next to the al fresco diners. Every ten minutes or so, a server or the owner’s head would pop out the door to apologize.

At a well-financed restaurant, this would have annoyed me, but Sicilia Mia is small, family-owned, unpretentious and inexpensive, so my expectations were not the same. I expected the usual one-note red sauce, overcooked pasta and powdered garlic common at many Salt Lake Italian restaurants.

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Color me snobby.

Color me surprised.

Arancini—crisp, fried orbs breaking open to a gooey rice, sauce and cheese interior—were better than expensive ones I’ve eaten. That shouldn’t be a surprise— fried rice balls are not a sophisticated food. They are originally Sicilian, like many other dishes on the menu.

Pollo involtini, for instance, pounded chicken rolled around a filling studded with pine nuts and raisins, shows the Eastern Mediterranean influence on Sicilian cooking. Pasta Palermitana is dressed with anchovies, red chili and tomatoes. Spaghetti Trapanesi is typically Sicilian, with garlic, capers, olives and tomatoes (I did wish for better olives; these were Lindsay-style) and Fettucine Sicilia Mia is packed with chunks of fish, clams and mussels (I think). It came to the table flaming.

The pasta carbonara is made in a hollowed wheel of Parmigiana Reggiano softened by flaming with alcohol. The pasta and sauce are mixed quickly, the server scraping the sides of the cheese to incorporate as much as possible. The tableside drama is a little corny, like ‘50s Continental food, but it’s a lot of fun and the place is so small that all the guests are entertained. Some dishes, like the simple spinaci all burro, are stellar.

Sandwiches come on crusty bread made from the house pizza dough. Canoli and other pastries are made in-house; the brief wine list is focused on Italian wines. In the end, what makes Sicilia Mia irresistible is the genuine warmth of the chef Franco Mirenda and his entire staff. (A nod to our Norwegian server, who was as personable and knowledgeable about the food as the Sicilians.)

You can’t fake friendly. 4536 Highland Dr., Millcreek, 801-274-0223

Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL Bagel Project “Real” bagels are the

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

Bubble and Brown Morning Shop

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

370 S. 300 East, SLC, 385-212-4998. GL

Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL Carlucci’s Bakery Pastries and a

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

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

155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown main-

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

La Barba Owned by local coffee roaster La Barba coffee—a favorite with many

local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake,

Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouing aman

still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies

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

Publik A super cool coffeehouse serv-

ing the latest in great coffee; an oldschool java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.

Publik serves a multitude of coffeefueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee.

975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At

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

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

is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters.

235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiri-

tual about pastries this good on a Sunday morning, but at Tulie you can be just

as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake

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

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

pork, Texas brisket or Memphis ribs.

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

BAR GRUB & BREWPUBS

Annex by Epic This is Epic Brewing

Company’s brewpub, though the main brewery is on 300 West. The menu has

Outsource Your Feast Why not pick up a smoked turkey breast or brisket for your main holiday meal this year? You can get all the sides here too.

Perfect pairing…

Award-winning restaurants and world-class skiing Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining.

Photos: Heidi Larsen, Ghidottis, Chimayo, Zoom

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DINING WITH KIDS

Bombay House Rules Subcontinental with siblings

BY CHRISTIE MARCY

Few restaurants in town are as divisive as BOMBAY HOUSE. Some disparage it as not being authentic. “People just like to feel like they’re international,” one friend who travels to the Indian subcontinent often lamented. But another friend told me, “That rice—I dream about Bombay House’s rice.”

So, I took the two harshest critics I know—my children—to try it out for ourselves.

Because Bombay House is notorious for the long waits on weekends, we opted to visit on a Thursday night, but even at 7 p.m. on a weekday, we waited 20 minutes for a table for three.

Once we were seated, the kids started their meal by ordering a couple of lassis, smoothielike concoctions made of yogurt and your

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choice of fruit—in our case, strawberry and mango.

Lassis serve two purposes: They’re refreshing and are a great palate cleanser between courses. From a parental point of view, it’s an advantage to eat where it’s culturally encouraged to let your kids eat dessert first.

Because I was dining with a 15-year-old vegetarian, our appetizer options were somewhat limited, but we settled on vegetable samosas—potatoes, peas and spices wrapped in a deep fried pastry. Each order ($3.95) only contains two samosas, but our server offered to make three and pro-rate the cost, avoiding a sibling squabble. We opted to just have an extra triangle to share. Served with a mint chutney, the starter was crisp and light and a hit around the table.

For our main course, we played it safe, since neither of the kids has eaten much Indian cuisine.

We opted for chicken curry ($12.95), chicken tiki masala ($12.95), vegetarian biryani ($11.95) and mixed vegetable curry ($9.95)— all of which came with questions from our server about the level of spice. We ordered, of course, a lot of garlic and regular naan because bread is every kid’s favorite course.

As we passed the dishes around the table, the kids remarked that the rich seasoning of the dishes was unlike anything they’d tasted before—in a good way. And, it turned out my friend was right, the rice is perfect.

Too full to bother with dessert (those lassis), and with plenty of leftovers to take home, as we walked out the door, I asked the kids what they thought of the food. “It was good,” said the 15-year old. “I’d say it was great,” said my 12- year old, “But that’s what everyone says, and I’m supposed to be a critic.”

But sometimes, I told him, places are popular for good reason. Bombay House is a perfect example. 2731 E. Parley’s Way, SLC, 801-581-0222

been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

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

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

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

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

The Red Rock Brewing Company

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

Squatters Pub Brewery One

of the “greenest” restaurants in town, Squatters brews awardwinning 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—

d Gift Certificates Available

hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM

BREAKFAST/LUNCH ONLY

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

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

BURGERS, SANDWICHES, DELIS

Cucina Deli Cucina is a café, bakery

Contemporary Japanese Dining

LUNCH • DINNER • COCKTAILS

18 WEST MARKET STREET

•

801.519.9595

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

Feldman’s Deli Finally, SLC has a

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

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

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

RedHot Hot dogs so huge you have

to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

Siegfried’s The only German deli in

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

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dining guide Tonyburgers This home-grown

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

CENTRAL & SOUTH AMERICAN

Braza Grill Meat, meat and more meat is

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

Del Mar Al Lago A gem from

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

ON THE ROAD

Oasis in a Food Desert Rocking V in Kanab

There’s a lot of talk about urban food deserts and steps being taken to provide fresh, local food to parts of cities without access to it.

But face it: Much of Utah is a food desert.

For example, finding a place to eat in southern Utah has always been a problem. You’re okay if you’re in Springdale or St. George, and Boulder is a dining destination, but for a long time the plan for southern-Utah dining was to pack a cooler. We just buckled up and drove through Kanab, Orderville, Mt. Carmel and Glendale. If that makes me sound like a food snob, it’s because I am.

But recently, on the long drive from the North Rim of the Grand Canyon to Salt Lake City, a route that takes you down Main Street, Kanab, we stopped in at ROCKING V. Because Best Friends, the biggest no-kill animal sanctuary in the world, is nearby, there is an abundance of dog references on Rockin V’s menu, e.g., The Best Friends Forever Sandwich: “Yes, we are! And we’ll be even better friends after you eat this: A flour

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tortilla loaded with a garden full of spinach, avocado, cucumbers, roasted sweet peppers, quinoa & house-made hummus. Before you know it you’ll be out adopting homeless pets, which is a GREAT idea, especially if our friendship thang doesn’t work out (we think you might snore). Sorry, we’re getting another dog. VG = Very Good (also VEGAN) Add chicken 4.50 to DE-veganize it .”

The above is typical of Rocking V’s menu prose style—more than 150 words are devoted to describing their “famous” deep-dish enchiladas. But once you wade through the cuteness, you can eat some good food, in an authentically old building that opened as Kanab Mercantile in 1892. There’s even a resident ghost. Rocking V serves tequila (and other spirits, beer and wine), which you’re going to want if you order, as we did, the Deep Dish Enchiladas, a massive gloppy casserole of roasted peppers, grilled zucchini, squash, onions and green chiles stacked with corn tortillas topped with pepper jack cheese, tomatillo salsa, pico de gallo and avocadocitrus creme fraiche. The plate was a little intimidating for a midday meal, but we soldiered on, eyes wide shut, and the combination was delicious, as it had no reason not to be. 97 W. Center St., Kanab, 435-644-8001

Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE

Asian Star The menu is not frighten-

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

Boba World Worth seeking out in

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

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

Restaurant Guide Utah’s culinary landscape is as diverse and exciting as the state’s terrain, ranging from lofty culinary landmarks to down-home cafés. Check out some of our favorites.

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

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

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City.

We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

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

3X

WINNER

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

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dining guide 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

Winter in Paris

Staples like onion soup and boeuf bourguignon are perfect for the weather and a French Christmas dinner is incomparable.

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 on Broadway turns out waffles made with pearl sugar, topped

with fruit, whipped cream or chocolate.

Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu.

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL

Café Madrid Authentic dishes like garlic

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

Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N Franck’s Founding chef Franck Peissel’s influence can still be tasted— personal interpretations of continental

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

Paris Bistro Rejoice in true

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

INDIAN

Bombay House This biryani main-

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

Copper Bowl Another excellent

Indian restaurant, Copper Bowl is chic,

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

2016 Gold Medal Proper Beer

2015 Bronze Medal Stumblebee Lager

2014 Silver Medal RoggenSchwarz Rye Black Lager

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

Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years.

Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region.

Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

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

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

Reservations highly recommended.

3X

WINNER

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

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dining guide upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM

Curry in a Hurry The Nisar family’s

The Height of Celebrating Take your party to the new Everest Banquet Hall upstairs from the restaurant, furnished with Nepalese-themed art.

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

Himalayan Kitchen SLC’s premier Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu.

Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

ITALIAN & PIZZA

Café Trio Pizzas from the wood-fired

Nuch’s Pizzeria A New York–sized

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

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

Caffé Molise BTG A sibling of Caffe

Saffron Valley Highlighting South In-

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

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

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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

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

Caffé Molise The menu is limited, but excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks.

Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

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

Este Pizza Try the “pink” pizza,

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

Arella’s Chic pizza in Bountiful.

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Saffron Valley East India Cafe

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

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

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

selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

Cucina Toscana This longtime

favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463

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

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

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood.

Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL The Pie Pizzeria College

students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL

Pizzeria Limone The signature pie at

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

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

sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M

Sea Salt The food ranges from ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga

Serving Park City Breakfast, Lunch and Dinner since 1972.

Our great values, fresh homemade food and friendly staff have made The Eating Establishment a beloved Main Street staple. Dinner menu features our award winning Baby Back Ribs, Fresh Salmon, Steaks, Salads and Pastas. Enjoy our outdoor deck dining located across from the Egyptian Theater. Utah Liquor Licensee, TV’s, Kids Menus. There’s something for everyone at The Eating Establishment - especially families. Book your reservation on our website or via Open Table.

317 Main St, Park City, UT • (435) 649-8284 • theeatingestablishment.net

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

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

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

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

5X

WINNER

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

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dining guide (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best.

1700 E. 1300 South, 801-340-1480. EGN

Ichiban Sushi Sushi with a twist—like

Settebello Pizzeria Every Neapol-

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

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

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

Super Bread

You have to order the foccacino!

group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Chef Phelix Gardner is having his way with traditional Italian dishes, making all the pasta inhouse. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene!464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL

Stoneground Italian Kitchen The longtime pizza joint

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

Tuscany This restaurant’s faux-

Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi’s res-

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

JAPANESE

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

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

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the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM

Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Naked Fish Fresh, sustain-

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

Shogun Relax in your own private

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

Simply Sushi Bargain sushi. All-

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

Takashi Takashi Gibo

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

Tosh’s Ramen Chef Tosh

Sekikawa, formerly of Naked Fish, is our own ramen ranger.

His long-simmered noodle-laden broths have a deservedly devoted following— meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

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

MEDITERRANEAN

Aristo’s The best of local

Greek eateries is also one of the city’s best restaurants, period.

Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

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 Mazza Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine 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 have created a fresh modern approach to Greek food.

Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself.

Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fastfood stops. The perfect downtown lunch.

30 E. Broadway, SLC, 801-322-1111. GL

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

We are also available for private events, including holiday corporate and family events.

2X

WINNER

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

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

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

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

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

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dining guide Spitz Doner Kebab This California

transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction.

Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM

MEXICAN/CENTRAL AMERICAN

Alamexo A fresh take on Mexi-

can food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole.

The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM

Blue Poblano An import from Provo,

this great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with a liquor license.

473 E. 300 South, SLC, 801-883-9078 GL

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

finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food.

Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

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

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

Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M

Rio Grande Café As bustling now as

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

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Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s.

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

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

1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster House An all-star team drawn

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

Harbor Seafood & Steak Co. A

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

Kimi’s Chop & Oyster House Kimi 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

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

Ekamai Thai The tiniest Thai restau-

rant in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL

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

It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Curries are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

From the dock to your table, we bring the harbor to you.

We wanted to create a neighborhood restaurant that gives our guests a sense of home.

We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday through Sunday.

Book us now for your next holiday party or cater.

Harbor Seafood & Steak Co. is now offering private catering for all functions!

From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off.

2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area.

LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits.

PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar!

Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2X

WINNER

2013

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

HONEST UNTIL THE END. It is an invaluable remedy for all disorders. Stimulating. Imparting tone to the stomach, and strength to the system and a most officinal tonic. To the tourist bent on pleasure or business, or the emigrant seeking a far western home.

Honest John Bitters is a useful medicine to take with you on the journey.

Small Batch. Handcrafted. Available in 5 flavors.

Aromatic • Orange • Grapefruit • Black Walnut • NOLA Sold exclusively at

331 S. Main Street, SLC • (801) 532-4452 • honestjohnbitters.com

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dining guide Sapa Sushi Bar & Asian Grill

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

Sawadee Thai The menu goes far

outside the usual pad thai and curry.

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

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

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

Thai Garden Paprika-infused pad

Spencer’s The quality of the meat

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

Thai Siam This restaurant is diminu-

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

Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

639 E. 400 South, SLC, 801-595-1234. GL

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forward 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

Ruth’s Chris Steakhouse This Ugly

Thai Lotus Curries and noodle

So cool to have a woman head this posh and popular kitchen-new Chef Rachel Weiner took the helm in September.

STEAK

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burgers, sandwiches and breakfasts.

Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK

Christopher’s The menu is straight-

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

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

thai, 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

Girl Power

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

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

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

VEGETARIAN

Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food.

Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts— like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and

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

Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of

AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

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

9100 Marsac Ave., Park City, 435-6041300. EGN

350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN The Farm Restaurant Food is at the

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

435-615-4828. EGO

Glitretind The service is polished,

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

Goldener Hirsch A jazzed up Alpine

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

J&G Grill Jean-Georges Vongerich-

ten lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting.

Full service bar with specialty cocktails.

Private dining & banquet room.

Take-out orders welcome/delivery available.

Free valet parking on Friday and Saturday nights.

Open Monday-Saturday for lunch; Monday -Sunday for dinner.

Patio Dining.

7X

WINNER

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

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts.

Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah.

Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events.

Rated the number one restaurant in Park City – Trip Advisor

20

14 WINNER

4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse.

We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

Now with outdoor patio seating with fire pits and cozy blankets!

Lunch: Monday - Friday 11:30 am - 3 pm Après Work: Oyster Bar Lounge, Monday - Friday 11:30 am - 9:30 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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dining guide 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

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, 435-2147570. EGL – M

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

Eating Establishment Claiming to

Silver Star Cafe Comfort food with

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

Fletcher’s on Main Street A fresh

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

Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N Tupelo Chef Matt Harris

Bundle Up Remember, this is the season to enjoy this unique experience. Book it.

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

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

dly made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellenct sourcing—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

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

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, 435-6498300. EGML

Viking Yurt (Open seasonally) Ar-

Jupiter Bowl Upscale for a bowling

rive 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

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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

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High West Distillery Order a flight of

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

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café Housemade gelato is the

big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435654-0251. 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

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

Peace, Love and Little Donuts

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

Wasatch Bagel Café Not just bagels,

Sammy’s Bistro Down-to-earth food

Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery

in a comfortable setting. Sounds simple,

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

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

Windy Ridge Bakery & Café One of

CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest.

Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

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

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly.

Let us do your holiday baking — we’ll have Bûche de Noël, traditional panettone, chocolate covered gingerbread and an abundance of cookies and candy.

2X

WINNER

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

VOTED AMERICA’S TOP 10 MOST ROMANTIC RESTAURANT — USA TODAY Holidays are Magical at Log Haven!

Serving special menus Thanksgiving, Christmas Eve and New Year’s Eve. Visit log-haven.com for more information.

The Holidays are Delicious Here Celebrate the holidays in style with a glass of Passion Red, Log Haven’s proprietary Bordeaux-style wine, commissioned to commemorate our 3rd decade nourishing and nurturing Utah.

Perfect for private holiday parties • To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

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

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dining guide

Definitive Cozy

Sipping a spiked milkshake around a firepit after a high grade burger is one way to define luxury.

behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the

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

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, 435-649-0900. EGL – M

CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the steak sandwich is the best in town.

You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO Bistro 412 The coziness and the low

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

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

ITALIAN & PIZZA

Cisero’s High altitude exercise calls

for calories to match. 306 Main St., Park City, 435-649-5044. EGM

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Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM Vinto The only location of this chic

pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N Grappa Dishes like osso buco and

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

JAPANESE/PAN-ASIAN

Sushi Blue Find the yin and yang of

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

Wahso Restaurateur Bill White is

known for his eye-popping eateries.

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

8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this

restaurant for south-of-the-border eats.

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

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

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel

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

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service

and fun food make Shabu one of PC’s most popular spots. Make reservations.

A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

Shabu Shabu House The second

MEXICAN & SOUTHWESTERN

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

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

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

Baja Cantina The T.J. Taxi is a flour

Billy Blanco’s Motor City Mexican.

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

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

NEW LOCATION IN THE CENTRAL 9TH MARKET Opening in early September serving lunch, dinner, and weekend brunch.

Embracing small plate favorites while introducing a carefully crafted full-course menu.

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

Primo Restaurant For over 20 years, Primo Restaurant has been serving the best Italian food in Salt Lake City with unique and authentic cuisine and exceptional service. Now in our new home for the last three years, we have a lot more to offer to our valued customers.

In addition to great food and service, we have the capability of doing big events like weddings and business meetings for up to 200 people with free parking. We also have a beautiful patio and many private rooms for all you need in one place.

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

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

Open for dinner Tuesday thru Sunday from 5 -10pm. Sunday Brunch from 10:30-2:00pm.

20

16 WINNER

3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

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dining guide Grub Steak Live country music, fresh

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

Edge Steakhouse This beautifully

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

Prime Steak House Prime’s recipe

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

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

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

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

side dinner for the après-ski set. In summer, dine at the top of the mountain.

3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Ultimate Local

Native cuisine is gaining attention all across the country–Black Sheep is one of the best examples.

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough.

There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

AMERICAN CASUAL

The Bluebird The ornate

soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435752-3155. M

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

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

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BAR GRUB & BREWPUBS

Beehive Grill An indirect offshoot

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

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block.

253 25th St., Ogden, 801-627-6171. EGM

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy

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

CHINESE

Mandarin The rooms are filled with

red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

ITALIAN AND PIZZA

The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and

meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly

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

Zucca Trattoria Chef-Gerladine

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

STEAK

Maddox Ranch House An-

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin.

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL

The Black Sheep The cuisine here

is based on the Native American dishes Chef Mark Mason enjoyed in his youth.

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

The Foundry Grill The café in Sun-

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

Station 22 Ever-hipper Provo is

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

Ruth had a certain way of doing things. How to run a restaurant. How to treat people.

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

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

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

Squatters. Good For What Ales You.

®

DINING AWARDS

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

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations.

COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! PATIOS OPEN IN ALL LOCATIONS. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

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13 WINNER

2013

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

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dining guide INDIAN

Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN/PIZZA

Pizzeria 712 The pizza menu

reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

320 S. State St., Orem, 801-623-6712. EGM

MEXICAN

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

VEGETARIAN

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

MOAB & SOUTHEAST UTAH AMERICAN DINING

Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales.

Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN

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

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

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS

25 Main Café and Cake Parlor

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

MEXICAN

The Bit and Spur The menu stars

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

CHECK OUT SLMAG.COM Read Mary Brown Malouf’s Utah food blog

AMERICAN CASUAL

Log on and join the conversation.

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

Capitol Reef Inn & Café This fam-

Red Rock Grill at Zion Lodge Try

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salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

Zion National Park, 435-772-7700. EGL – M

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

Hell’s Backbone Grill Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N ily spot strives for a natural and tasty menu—and dishes like fresh trout and

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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

eating here on the terrace. Enjoy meltingpot American dishes like smoked trout

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

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

FABULOUS FOOD AND AWARD WINNING BREWS!

A legend in Park City since 1986, now you can enjoy the same award winning beer and pub fare in our Sugar House location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite.

Serving lunch, dinner and weekend brunch. Private event space available for large groups.

Dog-friendly summer patio. Validated garage parking and on-site beer package agency.

Celebrating our 30th anniversary in 2016 First and still the best - we drink our share and sell the rest!

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

The Wild Rose is a fine dining restaurant located at The District in South Jordan.

Serving Contemporary American cuisine such as Chipotle Dusted Scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef.

As well as beer, wine and cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event.

Open nightly for dinner at 5pm and for brunch on Sunday from 10-2.

Reservations recommended but not required.

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

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bar

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

FLY

LIBATIONS | BARS

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

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

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

Rum Deal

The CLASSIC CARIBBEAN liquor has matured into a serious cocktail anchor.

RUM IS HAVING its moment in the spotlight of craft cocktails and spirits. Your DABC store’s rum section—once one of the smaller corners—is now overflowing with a variety of rums distilled right here in Salt Lake City. Not only do Sugar House Distillery, Distillery 36 Dented Brick and Outlaw Distillery

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all have interesting rums flowing from their stills, but Salt Lake drinkers are learning the possibilities—beyond Cuba Libre—of this versatile spirit. For many consumers, rum might have been the drink of choice in college, and it many people tend to associate saccharine sweetness with any rum cocktail. But minds

are being changed swiftly as these beautiful, dry, smooth rums are being used by local bartenders across the Wasatch Front.

With the holidays coming up, now is the perfect time to snag a local bottle off the shelf and create some classic rum cocktails this winter.

Hot buttered rum, anyone?

PHOTO CREDIT TK

BY CHELSEA NELSON

Aerie Thanks to floor-to-ceiling win-

dows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801933-2160 EGO

Bar X This drinker’s bar is devoted

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

The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM Beer Bar Ty Burrell, star of ABC’s small-

screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables.

But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst.

161 E. 200 South, SLC, 801-355-2287 EGL

Beerhive Pub An impressive list of

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

BTG Wine Bar BTG stands for “By the Glass,” and BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass.

You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle.

63 W. 100 South, SLC, 801-359-2814 EGL

PHOTO CREDIT TK

Campfire Lounge Well, don’t go

expecting a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s

what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores.

837 E. 2100 South, 801-467-3325 EGL

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

popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But 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 Remem-

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

East Liberty Tap House Another

bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago.

Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu does clever takes on bar food classics, like housemade onion dip and potato chips. 850 E. 900 South, SLC, 801-441-2845 EGM

The Garage A roadhouse that could have been airlifted from Austin, the Garage’s ambiance only benefits from the refineries towering next to it. Check the live music schedule, play a game of cornhole in fine weather, kick back for a fried chicken brunch with bloody Marys and beer. 199 Beck Street, SLC, 801 521 3904. EGL 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

Classic Rum Punch Hosting a large gathering? No cocktail is better for a crowd than a punch—and a classic rum punch will please all your guests! This recipe will serve about 6-8 people, so double (or triple) up!

1 ½ cups light rum (I recommend Distillery 36’s Brigham Rum) 1 cup brandy or cognac 3 cups fresh orange juice 3 cups fresh pineapple juice 2 limes, juiced 2 tablespoons cranberry juice (not cranberry cocktail) 2 tablespoons grenadine Let sit in the refrigerator for 2- 3 hours Garnish with lime slices and freshly grated nutmeg

Rum Old Fashioned Want to impress your guests with something a little more complex and boozy? Try a rum old fashioned perfect for a cold night.

2 oz Sugar House Gold Rum .25 oz Simple Syrup or 1 sugar cube 2 dashes aromatic bitters (or take things up a notch with Bitters Lab Charred Cedar and Current bitters) Stir over ice, pour into a coupe, and garnish with an orange peel Whatever the occasion this season, you’ll find a rum cocktail to please everyone on your guest list. And if rum has never been your spirit of choice, I challenge you to try the local rums now on the shelf—you will change your mind.

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bar fly cocktails have names inspired by late greats.

49 E. Gallivan Ave., 385-415-5002. EGL

High West Distillery The bartenders

Barkeep: Natalie Hamilton from Finca

NATALIE HAMILTON is one of my favorite bartenders in the city. You’ll find Natalie creating amazing craft cocktails at Finca, and when she isn’t there, you can usually find her slinging drinks at a variety of events, or working with local brands like Vida Tequila. For Natalie, the most exciting thing about bartending in Salt Lake City is the community of bartenders and enthusiasts, and the expectations that consumers are bringing to her bar. “I love the cocktail community that is being built here, it’s full of friendly competition and learning and I think this has really influenced our bar community to become more professional and more tight-knit.”

Pierpont Proper.

1 ½ oz. Bourbon ¾ oz. Lemon Juice ½ oz Aperol ¼ oz Cynar 3 dashes Fee Brother’s Black Walnut Bitters Serve in a coup and garnish with a lemon twist

2016 USBG Cocktail Book This year, the Utah chapter of the United States Bartender’s Guild will be publishing a beautiful cocktail-recipe book from some of the best bartenders and cocktail enthusiasts in the state.

Guild members submitted recipesof classics and originals, with instructions straight-forward enough for anyone to make at home. Got some cocktail lovers on your holiday list?

To purchase a copy, visit the USBG Facebook page (facebook.com/USBGUTAH), go to heartbeatnosh. com, or pick one up at Boozetique, 315 Broadway, SLC, 801-363-3939, boozetiqueslc.com.

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

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

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the tiny corner bar. Better to head downstairs to the speakeasy-styled The Rest.

Order a cocktail, settle into the library or sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Ruin What Sugarhouse has needed

all these years, a real bar. The Ruin is all that—comfortable seating and bartenders who know their business. 1215 E Wilmington Ave, SLC, 801- 869-3730. EGL

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive

beverage menu including seasonal drink specials. Have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. EGM

Spencer’s The cozy, wood-panelled

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

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

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

Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, Whiskey Street offers neo-cocktails, beer and spirits, some rare for SLC. Plus wine on tap and an extensive beer list. 323 S. Main St., SLC, 801-433-1371 EGL

Zest Kitchen & Bar Besides the healthy dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL

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

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Utah Symphony Gala

September 13, 2016, Abravenel Hall, Photos

by Natalie Simpson

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on the town TK Event One

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my turn

Keep in Touch Remember those who have influenced your life.

BY JOHN SHUFFF

The sights and sounds of the holidays are soon to be upon us, evoking stories and memories of family and friends over the years.

This year I find myself reflecting on those people who have made a difference in my life. There are so many of them—teachers, coaches, bosses, long-forgotten childhood buddies. I invite you to jog your own memory about those who took the time to give of themselves to help you traverse the ups and downs of life’s journey.

They may not be living, but you will remember them as people who gave a damn. They are the people who believed in you even though, at the time, you may not have believed in yourself.

The first people I think of are my parents, who continually encouraged a moody teenager to do his best. Later, there was Dan Burke, the CEO of Capital Cities/ ABC (I was the company’s CFO), who stepped in early in my career.

was an inveterate disciplinarian who emphasized tough practice sessions, repeating over and over again one of the team’s directives: “If you practice hard you will be prepared.” And he was right. Our team got better. I got better.

Finally, I have to count my family in this group of people who have reached out with a steady and consistent show of support. My wife Margaret Mary and children, David and Molly, have devoted

THERE IS MORE TO LIFE THAN INCREASING ITS SPEED –GANDHI

John Shuff and family

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When I wrote a few tortured memos to the senior management, he suggested I go to his son’s English teacher at New York’s Rye High School to improve my writing skills, telling me as tactfully as he could that I “spoke much better” than I wrote. From that day on I wrote a paper a week for three months, each critiqued by the English teacher and each one just a little bit better than the one written a week before. Slowly but surely, I watched myself evolve as a better communicator.

Will Bass, my high school basketball coach, was another person who cared enough to help me. In fact, he pushed me hard. He

themselves the last 41 years to making my journey through life with MS as normal as possible.

Gandhi once said, “There is more to life than increasing its speed,” which was his way of saying we should all slow down, maybe smell the roses. This holiday season, downshift your engine, cool your jets and put life into perspective by thinking about those who have had a lasting impact on you. Thank them by writing a note, picking up the phone, making a personal visit.

Just keep in touch; you’ll be glad you did, and it might be the nicest gift they receive.

Happy Holidays.

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