Salt Lake magazine March/April 2014 by Salt Lake Magazine

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Our anniversary yearâ&#x20AC;&#x2122;s award winners, plus Hall of Famers, and a look back at Utah dining 20 years ago. 7

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”WELCOME TO OUR WORLD”

The seven pilots of the Breitling Jet Team belong to the international elite of aviation professionals. In performing their aerobatic figures at almost 500 mph, flying 7 feet from each other and with accelerations of up to 8Gs, errors are not an option. It is for these masters of audacity and daring exploits that Breitling develops its chronographs: sturdy, functional, ultra high-performance instruments all equipped with movements chronometer-certified by the COSC – the highest official benchmark in terms of reliability and precision. Welcome to the Breitling world.

NAVITIMER

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NIGHTS OF ROARING FUN Photo: Joan Marcus; ©Disney

HISTORIC FISH MARKETS Photo: Alan Turkas

100

MASTER SOMMELIERS

DISPLAYS OF MODERNIST CUISINE Photo: Ryan Matthew Smith/Modernist Cuisine LLC

FOOD & WINE “BEST NEW CHEF” WINNERS Photo: Geoffrey Smith

DISTINCT DISTILLERIES Photo: Bob Weyrick

JAMES BEARD AWARD WINNERS Photo: Frank Huster

CITY WITH GREAT TASTE

146

WASHINGTON WINERIES, WINE BARS & TASTING ROOMS

2DaysInSeattle.com What will you do with your 2?

Photo: Lindsay Borden

contents

March/April 2014 features

the prince’s new clothes by Mary Brown Malouf

Utah Symphony/Utah Opera’s production of Turandot, paired with modern style.

68 Land of secrets by Gl e n Wa rchol

The new NSA spy complex is only the latest state secret.

dining awards

by mary brown malouf

Utah’s best restaurants are better than ever.

Princess Turandot poses her first question to Prince Calàf: What is born each night and dies each dawn? “Hope,” Calàf answers. On him: Tan jacket by Marquel from Hugo Boss, $595. Dot shirt by Ben Sherman from Chalk Garden Co-op, $100. Purple sweater by Raffi from D. Grant, Ltd., $245. Bow tie by Richard Talbot from D. Grant, Ltd., $65. Burgundy jeans by The Delaware from Hugo Boss, $185. Barton Perreira sunglasses from Image Eyes, $595. Pocket square from Hugo Boss, $50.

on the cover

Dishes from J Wong’s, Naked Fish and Alamexo, all 2014 Dining Award winners s a lt l a k e m a g a z i n e . c o m mar/apr 2014

contents 58

in This

issue

departments

dateline utah

Wages of Activism

A new novel celebrates two open-space activists who lost. by glen warchol

outdoors

Playing with Fire

The hottest, seriously, hikes in Southern Utah. by nate parkinson

travel

Mud Season Delights

A dozen reasons Jackson Hole’s the perfect mud-season getaway. by GLEN WARCHOL

24 up close

Elizabath Smart took back her life and now helps other victims of abuse. by heather may

26 neighborhood An education in theater, fine-dining and more by the U of U campus. by amber bennion

28 Style Our Cutest Kid Contest winner models spring styles for the littlest fashionistas. by jessica adams

30 hot dish

Dip in Powder’s new mountain classic— salted caramel fondue. by mary brown malouf

32 At home

on the table

A splash of color livens up rooms of all types and styles.

The Greeks brought the gift of life to Utah’s culinary scene.

by brad mee

Xenia in Zion by heather may

34 sport Put your dukes up and fight for a tight body. by jaime winston

36 hot ticket

Who knew T-Rex had an uncle? by glen warchol

38 executive summary

Making millions on Utah’s favorite hobby. by heather may

40 faces Four locals making a buzz. by jaime winston

46 a&e Meet Utah Symphony’s drummer boys and UMOCA’s new executive director. by glen warchol

87 dining guide

Eating out and eating well. by mary brown malouf

123 on the town

SLC’s top fundraisers, festivals and more. by JAIME WINSTON

128 my turn

Leave your worries behind. by John shuff

volume 25 number 2 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($19.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 855-276-4395. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2014, 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, 1745 Greens Road, Houston, TX 77032-9945.

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

online extras

Join the Click Videos, photo galleries and everything we couldn’t fit in print is on saltlakemagazine.com.

Sundance Revisited Relive the excitement of the 2014 Sundance Film Festival. Watch on-the-scene videos with A-listers like Mark Ruffalo, Phillip Seymour Hoffman and Rachel McAdams. Read about which films from this year’s fest were picked up for major release.

Getting Social Connect with us through Twitter, Facebook, Pinterest, YouTube and Instagram.

Browse red carpet shots from the premieres of Wish I Was Here, Song One and A Most Wanted Man. Follow us for the latest news and gossip in entertainment, dining and everything else in the Beehive. @SLmag

Fan X

Check out our photos from Salt Lake Comic Con Fan X.

Dining Awards

The complete list of Dining Awards and Readers’ Choice winners, along with video from the big party.

Check out what we’ve been pinning on SLC dining, fashion beauty and more. pinterest.com/saltlakemag

Tastemakers

Pimp Your

Burger

Extravagantly garnished burgers are all the rage—see Mary Brown Malouf’s article in our May/June issue. How do you pimp your patty? Step 1: Cook your patty. Step 2: Put it on a bun, and pimp it with your favorite extras.

Step 3: Snap a pic of your tasty creation, and share it with us on Instagram.

If we like your burger the best, you’ll win burgers for two at the new Burgers & Bourbon at Montage Deer Valley.

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

Buy your tickets now for Salt Lake City’s two-day progressive food and wine tasting event.

you said it

Subscribe to our channel to see our latest videos, like our Drink of the Week series. youtube.com/saltlakemag

To go along with this issue’s hot hikes (page 51), we asked readers to tell us their favorite local trails. “My favorite hike is the trail from Albion Basin to Lake Catherine. There are lots of intersting geological features visible along the trail, and the view from atop the ridge is amazing.” —Ernesto David Lazalde via Facebook

“Diamond Folk/Fifth Water Hot Springs Trail.” —Brooke Inkenbrandt via Twitter “My favorite trail is Cecret Lake. The most beautiful flowers in summer you’ll ever see.” —Hannah Ballard via Twitter

Join the conversation at facebook.com/SaltLakemag

Like us on Facebook and be the first to know about exclusive contests, articles and more. facebook.com/SaltLakemag

See what we’re seeing in Utah’s dining, arts and more, and enter exclusive contests. instagram.com/slmag

Spring passes on sale March 1 snowbird.com

the magazine for Utah president & publisher

Margaret Mary Shuff Ex e c u t i v e e d i t o r

Mary Brown Malouf M A N A GING e d i t o r

Glen Warchol web editor

Jaime Winston editorial interns

Linsy Hunsaker, DoridĂŠ Uvaldo Art Director

Scott Cullins Designer

Taryn Katter s taff p h o t o g r ap h e r

Adam Finkle

a r t d e pa r t m e n t i n t e r n s

Elisha Braithwaite, Ethan Zagorec-Marks D i r e c t o r o f Op e r at i o n s

Damon Shorter

d i r e c t o r o f ma r k e t i n g a n d w e b

Cynthia Yeo

wr iting & e diting con tr ibu tors

Jessica Adams, Amber Bennion, Heather May, Brad Mee, Nate Parkinson, John Shuff p h o t o g r ap h y co n t r i b u t o r s

Samuel Askins, Sue Butterfield, Cami Niemi d i r e c t o r o f ad v e r t i s i n g

Kevin Jones

ma r k e t i n g & E v e n t s M a n a g e r

Amanda Pratt

ma r k e t i n g i n t e r n s

Rachel Anderson

sa l e s a n d ma r k e t i n g e x e c u t i v e s

Trina Baghoomian, Janette Erickson, Danielle Holmes, Denise Janove, Janet Jorgensen, Jewelya Lees p r o j e c t ma n a g e r

Cady Borchers

contact

Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 phone 801-485-5100 e ma i l e d i t o r i a l

editor@saltlakemagazine.com subscription inquiries

877-553-5363 ext. 222 subscriptions@saltlakemagazine.com

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

president & publisher

Margaret Mary Shuff

group editor-in- chief

Marie Speed con trolle r

Jeanne Greenberg c i r c u l at i o n d i r e c t o r

David Brooks

Ex e c u t i v e e d i t o r o f l i f e s t y l e p u b l i c at i o n s

Brad Mee

publishers of

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award s 2011 Utah’s Entertainment & Choice Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

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s a lt l a k e m a g a z i n e . c o m mar/apr 2014

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.

The

Children’s Hour Celebrating 30 Years! · Est. 1984-2014 9th & 9th · 898 South 900 East · Salt Lake City

Wonderful Books · Darling Shoes · Beautiful Clothes

contributors heather may is an awardwinning Salt Lake City journalist whose work covering education, politics and health has won many state and regional honors. In this issue, she profiles Elizabeth Smart, the high-profile kidnap victim turned advocate (p. 24), and Shelli Gardner, CEO of the craft company Stampin’ Up! (p. 38). May found two very different women, who share a trait that makes them successful: optimism. She also writes about the influence of the Greek immigrants on Utah’s maturing food scene. (p. 58). When she’s not busy freelancing, you might find her doing the Crossfit thing, enjoying Utah’s culinary delights or trying to keep up with her two young boys.

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

Jessica Adams believes the sweetest things come in the smallest packages, so she was thrilled to focus her passion for fashion on children as she styled the winner of Salt Lake magazine’s Cutest Kid Contest (p. 28). As a regular contributor to Salt Lake, she explores the latest trends in fashion, beauty and home design. She seeks inspiration everywhere she goes, but finds it most often in her young son, Jack. Adams also regularly contributes to Utah Style & Design and Utah Bride & Groom magazines, and you can read her fashion tips in Fashion Friday every Friday on saltlakemagazine.com

sue butterfield, a Salt Lake City native raises kids, canines and organically grown cows with her husband on their Salty Shores Ranch. She’s also a freelance photojournalist specializing in sports, community celebrations and anything that captures someone’s spirit of adventure. Her art has been featured in regional and international sport-horse publications, and she was recently awarded the winning shot for the Rocky Mountain Rider 2012 Kids and Horse issue. For this issue, she shoots Salt Lake Film Society’s Food, Film & Fundraising event at Alamexo Mexican Kitchen (p.123). “The event was a great recipe for Sue to make new friends, sample south of the border food, and capture new memories.”

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feedback Editor’s Note: We received this thank you from the Utah Museum of Fine Arts on an article, along with info on a new exhibit. We knew readers would be interested.

American Ride Stan Ellsworth and the fictitious claims he has made about his past. Here are some of the most recent comments on saltlakemagazine.com.

I really liked your UMFA write-up in the [February] issue and am looking forward to reading the rest of the mag. Another interesting show we haven’t talked much about yet: Miami-based multimedia artist (and Sundance alum) Jilliam Mayer is opening her first solo museum exhibition, with brand new photography, video and installation work that examines identity formation in a digital world. (One component of the show is a website—selfeed. com—that will aggregate “selfies” from across all web platforms.) salt 9: Jillian Mayer, Jan. 17–Aug. 17, is the ninth installment of the UMFA’s salt series of exhibitions by emerging international contemporary artists. —Mindy Wilson, UMFA Director of Marketing and Public Relations

Get off his case, people. Stan’s an American icon like it or not! —Hank Rockwell, Jr.

Editor’s Note: We continue to receive feedback on our August 2013 story, Historical Fiction, about actor and host of BYUtv’s

Come up with a better show and I’ll watch it, but you won’t. He’s found his mark and I enjoy it. We should all be so lucky. —Christopher C. Hey, I’ve known Stan since we were missionaries together in Bordeaux, France. I’ll vouch for his good heart and giant spirit. One look at him and a blind man can see he doesn’t pretend to perfection. Failed marriages, bum business investments, exaggerations from erstwhile fans that start rumors about his past. No news there. He tells America’s story from a uniquely American POV. We are a nation of outcasts, opportunists, dreamers and patriots. I’ll stand with the likes of Stan any day. —David Crabtree

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

corrections

In our December 2013 issue’s Gift of a Lifetime story, we mistakenly credited New Orientation store manager Sarah Hardman as the owner. In reality, Neena D. Ashton is the sole owner of New Orientation. Located in Foothill Village, New Orientation offers unique gifts, home decor and items for every season. Visit neworientation.com for more information.

talk to us

We want to know what you think: about Utah, your last meal, the last party you went to, your mother-in-law, whatever. e-mail: editor@saltlakemagazine.com web site: saltlakemagazine.com post to: Editor 515 S. 700 East, Suite 3i Salt Lake City, UT 84102 Include your name, address, email address and daytime phone number. Letters may be edited for length and clarity.

51 SOUTH MAIN STREET | SUITE 132 SALT LAKE CITY | 801.355.3701 MADE IN AMERICA WITH LOVE® WWW.ALEXANDANI.COM

editor’s letter

You gotta serve somebody. Dining Awards. I gotta say, this is the hardest thing I do all year. Rehashing all the restaurants I’ve visited in the past 12 months, reconsidering the history and trajectory of each one, deciding which restaurant really deserves to be called “best”—it’s pretty overwhelming. This year, I asked some Hall of Fame winners from past years to serve as my panel—I was gratified that they found the selection process as difficult as I do. “I never envy you for this herculean task,” said Margo Provost, owner of Log Haven. “I didn’t realize how difficult this process could actually be,” Aristo Boutsikakis, owner of Aristo’s, told me. Then, after all the agonizing, the final decisions have to be kept secret for a couple of months. (Of course, as our story Utah, Land of Secrets, points out (p. 68), we’re pretty good at keeping mum in this state.) The quality of dining is one of the benchmarks by which we judge the nature of a

place. So it’s more important than the single experience of someone enjoying a fine meal well served. All those dining experiences are part of our city’s culture. And Utah has a lively and growing culture, as this issue of Salt Lake magazine illustrates. Go listen to the percussion concerto the Utah Symphony is performing this month (p. 46). Take a look at Utah Opera’s designs for Turandot (p. 62). We have a thriving population of creators and performers and cooks. But, in all the excitement of making new ideas happen, we tend to lag behind in one area: service. The pleasure of the best food, the best show, the best experience is tainted by poor service. All too often the restaurants we consider “the best” in every other respect fail when it comes to simply serving customers. In the past year, I’ve had servers put their arms around me (anonymously), ignore me, contradict me. None of this is acceptable.

And the problem is singular: lack of education. Servers must understand what they’re serving in order to serve it properly— that goes for wine, food, beer, cocktails. “I haven’t tried it” or “I don’t eat meat” is not an acceptable answer to a patron’s inquiry about a dish. Servers need to remember that even if we’re all going to the same party later, when they’re working, their job is to do whatever is in their power to make a customer happy. So, restaurateurs, please teach your servers about wine and other beverages. Know that your servers are the ones who actually sell your restaurant. Even more than food, they are the reason customers return. In the end, service might be the one thing that makes you “the best.” Or not.

Mary Brown Malouf

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hive 1998

Living it up in utah

the

Then and Now In 1998-99, smoking was banned in all California bars and restaurants. Monica Lewinsky and Osama bin Laden became familiar names. Lance Armstrong won his first Tour de France. The FDA approved Viagra. In Utah, the Chicago Bulls beat the Utah Jazz, 87-86, to win the NBA title. The Olympic bribery scandal exploded. And Salt Lake magazine announced its first ever Dining Awards. Some of these restaurants are distant memories now; others endure as Utah classics. A few even made to this year’s list of Dining Award winners (see p. 72). Best Restaurant, Salt Lake City Utah Jazz Photo courtesy Leah Hogsten/the Salt Lake Tribune

The Metropolitan Best Restaurant, Park City

Chez Betty Best Restaurant, Resort

The Tree Room Best Restaurant, Southern Utah

Center Cafe Best Restaurant, Northern Utah

The Grapevine

Best American

Best Continental

Best Steakhouse

Best Caterer

The Dodo

Capitol Cafe

Spencer’s

Eiffel Tower Catering

Best Southwestern, Park City

Best Italian

Best Mexican

Best Takeout

Fresco

Red Iguana

Cucina

Best Middle Eastern

Best Seafood

Best Brunch, SLC

Baba Afghan

The Oyster Bar

Oasis Cafe

Best Indian

Best Burger

Bombay House

The Cotton Bottom Inn

Best Brunch, Park City

Chimayo Best Vegetarian

Oasis Cafe Best Cafe

Caffe Molise Best Deli

Best East Indian

Glitretind at Stein Eriksen Lodge

Tony Caputo’s Market & Deli

Bangkok Thai

Best Brew Pub

Best Chinese

The Pub Desert Edge Brewery

Best Wine List, SLC

Most Unique Restaurant

Best Japanese

Best Family Restaurant

Best Wine List, Deer Valley

Cafe Madrid

Liao Li Shogun

Rio Grande Cafe

The New Yorker

The Mariposa

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

hive

the

Up Close

unbroken Elizabeth Smart’s revenge is living an extraordinarily ordinary life.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

“I don’t think I’m broken now...I’m very happy.”

bill miles

On the night 14-year-old Elizabeth Smart was kidnapped from her bedroom and raped on dirty bedding not far from her Federal Heights home, she felt so dirty and worthless that she didn’t think she was worth rescuing. But 12 years later, she is clearly not the shattered crystal vase she describes in her book My Story. While her tormentors are in jail—Brian David Mitchell in federal prison for life and Wanda Barzee sentenced to 15 years—Smart has become an advocate who jets around the country to speak out on child abuse, is happily married to a man she met on her Mormon mission in Paris and is looking forward to being a mom. “I don’t think I’m broken now,” she says with a laugh. “I’m very happy. I’m very fulfilled and content with my life.” She’s at her Park City home, where she can step out to hike, ski or camp. And an ordinary life is what the now 26-year-old craves, never mind her crisscrossing the country to speak at events like a synagogue fundraiser in Tampa and human trafficking conference at Johns Hopkins University, or to be interviewed by media superstars. “I love to be at home. I grocery shop and do laundry and tidy and take my dogs out,” Smart says. In her book, published last fall, Smart candidly shares the terrible details of her nine-month captivity, including daily rapes, being treated like a slave and her eventual manipulation of Mitchell to get him to return from San Diego to Utah, where she was rescued. She speaks out to help the other one in four girls and one in six boys who are sexually abused. In public appearances, Smart is chicly dressed, photographed in rose-colored pants topped by a black and white sweater or an emerald green dress and pearls, taking inspiration for her classic style from Doris Day and Audrey Hepburn. Elle magazine called her its “favorite person on the planet.” Smart will admit to liking to shop “maybe a little too much. There’s nothing quite like retail therapy,” she says wryly. She refuses to hide her beauty as some assault survivors do, “I always want to present myself nicely.” Smart has become a woman who has chosen to be happy–grateful even. Smart’s commitment to life is inspiring to Erin Runnion, director of The Joyful Child Foundation, dedicated to preventing sexual child abuse. “Because she genuinely understands that no one has the right to hurt her and that no part of what happened to her is her fault, she is better equipped to let it go and move forward,” Runnion says. “Bad things do happen,” Smart says, “but that doesn’t need to stop us from being who we want to be.” –by Heather May

Deer Valley Resort, Tavern, Riverhorse on Main, Chimayo

What are you craving? Find it here > ParkCityRestaurants.com Your complete guide to Park City area dining

hive

neighborhood

photos by adam finkle

the

In The Hood U of U founded:

1850

Team name: U of U teams used to be called both “Utes” and the “Redskins.” In 1972, Redskins was dropped. The U uses “Utes” with permission from the Ute Tribal Council.

pioneering playhouse: Pioneer Theatre Company was the first regional theater in the country to earn the rights to produce Les Misérables.

Run with the Utes SLC is really just a big college town, and the University of Utah neighborhood brings in more than just students for entertainment, education and eats. Graywhale Entertainment 208 S. 1300 East, 801-583-3333 fatfin.com

From the street, you might mistake Graywhale for an antique shop. Walk inside, and you’ll be surprised by hard-to-find movies, CDs and vinyls. There are other Graywhales, but this one’s funky hipster vibe is unmatched.

Aristo’s 224 S. 1300 East, 801-581-0888, aristosrestaurant.com

If you’re looking for Greek food done right, visit this Salt Lake magazine Dining Awards winner. You’ll find the usual faves like gyros, but go for more daring selections, like the salmon keftethes.

Utah Museum of Natural History 301 Wakara Way, 801-581-4303, nhmu.utah.edu

Whether you’re a native Utahn or visitor, this scenic hotspot in the foothills of the Wasatch Range will impress you with an array of historical, environmental and scientific displays. Now showing, Chocolate: The Exhibition, a scientific, historical and cultural look at the sweet treat.

The Pie Pizzeria 1320 E. 200 South, 801-582-5700, thepie.com

Although tucked under the University Pharmacy, The Pie is anything but hidden. Just ask a hungry Utes fan before the big game.

Pioneer Theatre 300 S. 1400 East, 801-581-6961, pioneertheatre.org

Reserve a seat at Pioneer Theatre, Utah’s premiere playhouse. This March and April, see Shakespeare’s Much Ado About Nothing and Deathtrap, a dark comedy about a plagiarizing playwright.

Museum of Fine Arts 410 Campus Center Drive, 801-581-7332, umfa.utah.edu

Exercise your right brain, as the Utah Museum of Fine Arts showcases art from Utah and around the world. For a cultural experience, attend a free “Artist Talk,” where the featured artist chats with guests about his or her work.

“When I came here from New York, I was looking for a lively, urban environment, with pedestrians and all kinds of businesses. This has that neighborhood feel.” —Aristo Boutsikakis, Aristo’s owner

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BancWest is a wholly ownedBank subsidiary Bank West and a partand of the Wealth Management Group. NV, OK, OR,Investment SD, WA, WI,Services WY, HI, Guam and CNMI. of the of West andofitsthevarious affiliates subsidiaries are not tax or legalBancWest advisors. Corporation is the holding company for Bank of the West. BancWest Corporation is a wholly owned subsidiary of BNP Paribas. BancWest Investment Services is a wholly owned subsidiary of Bank of the West and a part of the Wealth Management Group. BancWest Corporation is the holding company for Bank of the West. BancWest Corporation is a wholly owned subsidiary of BNP Paribas.

Investment and Insurance Products are: Investment and Insurance Products are:

NOT NOT FDIC FDIC INSURED INSURED

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style

Trendy Tots Last winter, Salt Lake magazine held its first Cutest Kid Contest. Meet the winner, Elle Grace McHenry, as she showcases some spring fashion staples.

4 1

LAK E

For more kids fashion

1) Scotch R’Belle red gingham top, $69, The Children’s Hour; Linen pants, $48, Mabo Children’s Clothier; Yellow Saltwater sandals, $33, The Children’s Hour; Bow headband, $5, Spoiled Rotten Children’s Boutique; Alligator puppet, $28, The Tutoring Toy. 2) Gray gingham smock dress, $60, Mabo Children’s Clothier; Turquoise Kate flats, $48, Foxpaws; Floral headband, $12, The Children’s Hour; Petit Home Cat bag, $31, The Children’s Hour; Jellycat stuffed animal, $21, The Children’s Hour. 3) Pink rose dress, $42, Spoiled Rotten Children’s Boutique; White crochet tank, $14, Spoiled Rotten Children’s Boutique; Beaded pearl necklace, $12, Spoiled Rotten Children’s Boutique; Gray flower clip, $3.50, Spoiled Rotten Children’s Boutique; Pink Saltwater sandals, $33, The Children’s Hour. 4) Striped organic cotton tee, $28, Mabo Children’s Clothier; Catimini polka dot poncho, $109, The Children’s Hour; Denim legging, $36, Macy’s; Hunter rain boots, editor’s own.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

photos: adam finkle, styling: jessica adams

ZINE

PLE

•

S E V ISIT

Age: 3 Favorite colors: Pink & turquoise Favorite food: Mac & cheese Favorite toy: Her teddy bear, “Teddy B”

All about Elle

Own today. Appreciate for generations.

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hot dish

Hot dip

Salted Caramel Fondue at Powder

Fondue is a mountain classic, not to say a cliché,

adam finkle

and it’s hard to think of a riff on melted cheese or chocolate that we haven’t tasted—and usually loved, cliché or not. Salted caramel is a classic that’s been reheated to trendiness the last year or so. But hot salted caramel fondue takes both culinary concepts to a whole new level. Chef Clement Gélas at Powder presents it in a traditional pot—or caquelon—with chunks of pound cake, a cup of whipped cream and some extra salt on the serving board. Dive in. Powder at the Waldorf Astoria, 2100 Frostwood Dr., Park City, 435-647-5500

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Surround yourself with beauty...

Beautify your surroundings with Hamilton Park Interiors. Award-winning design experts who create inspired living spaces. 27,000 square-foot showroom and design center serving northern Utah. New showroom and full design center opening March 1 in St. George.

Since 1999... 174 East Winchester, Murray y Ancestor Square, St. George hamiltonparkinteriors.com

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at home

For more design news & ideas visit

utahstyleanddesign.com

Homeowner Nanette Amis selected Benjamin Moore’s Rendezous Bay for an accent wall separating her dining area from a short hallway. The tropical blue hue adds a punch of color throughout the open floor plan.

colorful character Imagine a design element that brightens, cheers and excites on sight— that’s color. No wonder so many designers and style-savvy homeowners are using it to animate rooms of all types and styles.

HAUTE HUES Industry experts select key colors for 2014

Breath of Fresh Air Benjamin Moore

Radiant Orchid Pantone

Exclusive Plum Sherwin-Williams

Cooking Apple Green

Designer Elizabeth Owens used eyecatching green painted glass panels to brighten the island and pantry door of a chic, modern kitchen.

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Graphic patterns in shades of pink give a custom bunkroom a decidedly modern, girly style. Design by Upland Development’s Jessica Taylor.

A pastel blue enriches a wide double vanity designed by Jason Wilde and Sue Harman to resemble an old carpenter’s table.

Sunday Afternoon Behr

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Farrow & Ball

Remove guide to discover Salt Lake magazine’s newest Dining Award Winner

195 Historic 25th street • 2nd floor • Ogden, Utah

The Restaurant offers scratch seasonal dishes, with focus on locally sourced ingredients and live fire cooking in our hearth, which is the “heart” of our kitchen. From archaeological history, the term “hearth” means “heat of the earth.” Our Tuscan wood burning oven is the most fundamental of hearths, using stone and heat from a rustic hard wood fire to create wood-fired wild game, fish, and breads that are full of integrity and character. The Lounge is an intimate alternative to our formal dining room, where you can relax in a sultry speakeasy inspired ambiance, featuring handcrafted cocktails from a scratch bar, with hand cut ice and premium spirits. Here you can enjoy the full dinner menu, or simply order a bite from the “Nosh” menu. The Pantry is our retail shoppe where you will find over forty flavors of premium imported extra virgin olive oil and balsamic vinegar, available for tasting and bottling. You will also find our house made fresh and dried pastas, breads, sauces, and other gourmet treats. This is where you can purchase some of our extraordinary ingredients and house made goods to take home to your own kitchen. The Hearth has always been where family and friends have gathered round for warmth and food. We invite you to make our hearth your home!

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*If your copy of the Fashion Guide is missing contact us at 801-485-5100

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sport

Fighting Fit Punching off the pounds at Sugar House gym Boxing Is For Girls Eliza James is Sarah Scott’s inspiration.

More Warrior Workouts 34

Krav Maga Utah

470 W. 220 South, Pleasant Grove; 8700 Sandy Parkway, Sandy; 801-616-6805 Krav Maga, the Israeli military’s signature self-defense, is made for taking down large attackers. So, it’s perfect for empowering women or just getting a major cardio workout. Also at The Gym at City Creek.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Elite Performance Gym

Bob Lawrence Karate

7932 S. 1530 West, West Jordan, 801-908-5355

8178 Gorgoza Pines Rd., Suite G, Park City, 435-649-6600

Better known for his rear naked choke, MMA legend Jeremy Horn runs this gym for those who want to step into the cage or just reach fitness goals. Some of the world’s top fighters trained here.

Channel Danny LaRusso and learn from Master Bobby Lawrence. Classes are available for kids and adults, so bring the fam. Self-defense, confidence and a workout—crane kick not included.

adam finkle

A former cyclist and long-distance runner, Scott joined gym after gym and worked with personal trainers for decades, but nobody had pushed her as hard or motivated her as much. Before Scott met James, Boxing Is For Girls’ energetic, hard-bodied owner, she heard lore of her epic workouts. “But when I came, it was love,” Scott says. “It doesn’t matter how you feel when you walk in—she makes some little adjustment that drives you forward.” One way James brings out the warrior in her gym’s clients is by blasting motivational songs like Katy Perry’s Roar, as she throws her arms to the sky and roars the words herself during the chorus. “Pacquiao (Filipino boxer Manny Pacquiao) played it for his fight,” James says. “And if you hear the words of that song, ‘I went from zero to my own hero,’ that’s me, and that’s what we’re doing with people here.” James’ BIFG has been in Sugar House for eight years, focusing on boxing for extreme cardio workouts. James started boxing to cross train with running marathons, and it gave her the body she wanted. Now, Utahns box with James and her trainers. Along with hitting training mitts and bags (not faces), clients work out with weight machines, a power runner and the Makoto, a machine measuring boxers’ reaction time and power. The gym’s two buildings are as colorful as James herself, enlivened with co-owner Lori Leighton’s paintings. “My pieces are very bright, very colorful and very similar to Eliza,” Leighton says. “I think our gym is very much alive.” Scott, who commutes from the Avenues, says she’ll never move if it means losing James. “From running, I hurt my knees; I thought I’d never do it again,” she says. “Now, I do. She’s just pushing me to be bigger, faster and stronger.” Scott is in good company. University of Utah football defensive end Nate Orchard and University of New Mexico linebacker Dakota Cox are clients, along with Austenland writer and director Jerusha Hess. “Filmmaking is stressful. This is how I blow off steam,” Hess says. “It’s like therapy. I can punch out my feelings.” 1983 S. 1100 East, SLC, 801-484-8269, boxingisforgirls.com

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250 Big Matterhorn Way, Midway 6BD | 4BA | 5,158 SF | #1146091 Offered at $1,250,000 Diana van der Meer 435.640.3050

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hot ticket

Uncle nightmare The King of Gore invades Salt Lake City. He’s ugly in a big way. With a mouth full of teeth the size

“Lythronax ate pretty much anything he could get in his mouth and that was pretty much everything,” says Randall Irmis, NHMU’s paleontology curator. And for reasons no one likes to think about, humans— notably elementary school-aged males—are utterly obsessed with predators, especially ones that could scarf them down in one viscera-rending, bone-splintering bite. “It’s some sort of primal thing,” Irmis muses. It’s a survival thing. “You can understand why our minds might be preoccupied with these creatures that both fascinate and horrify.” Capitalizing on that fixation—natural history museums are a branch of show biz, after all—UMNH researchers named their new find Lythronax argestees, which translates it into English as King of Gore. “Since this was a relative of Tyrannosaurus Rex (an evolutionary uncle) we thought a similarly evocative name would be good,” Imris says. He acknowledges that a short, scary name also draws crowds. “It certainly doesn’t hurt. King of Gore definitely has brought a lot of people into the museum.”

adam finkle

and shape of railroad spikes and prey-targeting binocular vision, Lythronax argestes is absolutely terrifying. And kids can’t get enough of him. Eighty million years ago, this voracious predator ruled the river bottoms of ancient Laramidia, in what is now the Grand Staircase-Escalante National Monument, where he ripped apart and devoured mini-van-sized horned and duck-billed vegetarians. Now Lythronax has taken up residence at the Natural History Museum of Utah.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Bella Terrazza Villas at Sunbrook Communities

Nestled on a hill in the heart of St. George, UT, Bella Terrazza offers the perfect maintenance-free villa home or vacation retreat for those who want more warm, sunny days all year long. Breathtaking views appear in every direction in this beautiful Sunbrook community.

Beautiful 2 and 3 bedroom villas

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Bella Terrazza Villas 280 S. Luce Del Sol St. George, UT 84770

USTOM WOOD CABINETS • GAS FIREPLACE • WOOD FLOORS • GRANITE COUNTER TOPS • STAINLESS STEEL APPLIANCES • 10’ CEILINGS • COVERED PARKING • WASHER AND DRYE

www.sunbrook.com

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executive summary

Stamping out millions Shelli Gardner shares her secret: The chief executive of Stampin’ Up! is not very creative. “I can’t draw a stick figure,” she says. This from the self-made woman whose company has made millions persuading customers they can turn that Raspberry Ripple cardstock, some Betsy’s Blossoms stamps and a scrap of GumballGreen ribbon into a treasured greeting card or scrapbook page.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

What she does know, says the 52-year-old with the wide smile and short-cropped brown hair, is what Shelli Gardner likes. And on this day, she’s delighting in the food on her plate at Cafe Fraiche, a restaurant she decorated, named and installed in her own building at Thanksgiving Point. “’K, how fun is this?” she says, looking at the toothpicks topped with red honeycomb balls keeping her hummus vegetable wrap together. “Who needs plain toothpicks when you can have cute ones?” But more importantly, Gardner knows that if she wants something, other women will, too. Some 50,000 Stampin’ Up! “demonstrators” sell nearly $200 million worth of rubber stamp sets, papers, ribbons and metal embellishments to decorate cards and scrapbooks in the multi-level marketing company Gardner, a mother of five, and her sister LaVonne started out of desperation for some adult interaction and to make a little money. What began in her living room 26 years ago has grown into a 300,000-squarefoot distribution headquarters in Riverton and 80,000-squarefoot manufacturing plant in Kanab, where Gardner grew up. “We felt like if we wanted to do [stamping], why wouldn’t there be thousands of women in the United States–and now, of course, we’re in several countries–why wouldn’t other people want it?” she says. Now she’s betting on her latest creation, Brick Canvas, a building at Thanksgiving Point offering the things she loves: Bikram yoga (which she practices to ease her rheumatoid arthritis), a hair salon (which includes a baby grand player piano), a spa, fitness and nutrition studio, event space and Cafe Fraiche. Her husband, Sterling, was skeptical. But, he says, “I’ve learned when she gets a gut feeling I might as well support her because usually it turns out really well.” He initially refused to leave his home-building business for manufacturing rubber stamps because it wasn’t a “real job.” “I’ve learned to eat those words several times.” Gardner, who has skydived from 14,000 feet over Fiji, says she’s a “go big or go home girl.” Last year, she decided to “go big” on horseback riding, learning to feed, groom and saddle her own horse. During an August 25-mile endurance ride on the north rim of the Grand Canyon, the horse fell on top of her, fracturing Gardner’s pelvis and right wrist, as well as her sacrum and left clavicle. After weeks in bed, she’s mobile again–counting the days until she can get back on her horse. Gardner’s injuries made it agonizing to continue her tradition of sending handmade birthday cards to each of her employees. When Sterling offered to sign for her, she said no. “We forget there’s some satisfaction from creating something with our hands,” she says, “and giving it with your heart.” –by Heather May

Adam Finkle

Shelli Gardner has made a fortune by knowing what she likes.

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faces

making a difference

Skip and Susan Daynes

Susan and Skip Daynes bring canine love to local hospitals.

Jim Steenburgh

University of Utah weather professor Jim Steenburgh has a passion for powder.

For most, the weather’s just the icebreaker for awkward conversation, but for Jim Steenburgh, the topic opens the door to an enthralling discussion. For 18 years, Steenburgh has been a University of Utah professor of atmospheric science, studying Utah’s lake-effect and snow. But he doesn’t just teach weather, he writes about it on his blog Wasatch Weather Weenies, frequented by atmospheric scientists and those who share his other passion– hitting the slopes. “I joke now, and have for years, that [meteorology] is great science, but I really do it so I can be out there on a big powder day,” he says. Steenburgh is now compiling his snow research for a book, Secrets of the Greatest Snow on Earth, coming out in September. “It’s a book on some of the real reasons Utah has the greatest snow on earth,” he says.

On New Year’s Eve, Susan Daynes brought yellow-lab, goldenretriever mix Devi-Diva, to Primary Children’s Hospital to deliver smiles (and licks) to the kids. One patient’s grandmother recounted to Susan how a therapy dog saved her life years ago. “She said, ‘I was thinking of committing suicide; I was having such a hard time, and I just grabbed onto that dog,’” Susan recalls. The woman’s savior was Colonel, a golden retriever Susan and her husband Skip adopted 15 years ago. Colonel was the first dog they used for Intermountain Therapy Animals. He died of cancer in 2011. Recently, Skip published Remembering Colonel, chronicling Colonel’s life and sharing stories of his patients, including a boy who suffered a brain injury and several broken bones in a car crash. With Colonel’s support, he made nearly a full recovery. Susan now visits hospitals with Devi-Diva through ITA and the couple uses golden retriever Reggie for kids health programs. Skip owns Daynes Music, the only Steinway piano dealer in the state and a fourth-generation family business. Susan runs Coach Mike’s Tennis Academy’s shop. They started training dogs when they saw the difference therapy dog Yazanoff II (Yaz) made for their son, Tim, after he shattered three vertebrae in an accident at Lake Powell. “I never would have done this if it wasn’t for his accident,” Susan says. “It’s brought so much joy and happiness.”

Holly Yocom

Even after Sundance, locals flock to indie film screenings across the state. “Utah sometimes has this stigma of not being a very cool place,” says Holly Yocom, “but I can’t tell you how many filmmakers come to town and are blown away.” As Executive Director of Utah Film Center, Yocom can take some credit for the state’s enthusiastic film support. The film center brings filmmakers, nonprofits and film-goers together to discuss societal issues at screenings across Utah. Before working for the film center, Yocom was Zions Bank’s senior compensation consultant for nine years. Now, she finds ways to increase film center membership, help the city, county and state recognize its value and works with artistic director Patrick Hubley on film series and programs. Popular programs include Through the Lens, a film series in which RadioWest’s Doug Fabrizio interviews filmmakers; Damn These Heels, the film center’s LGBT film festival and celebration; and Tumbleweeds Film Festival, the family-friendly fest this March. Dates, times and tickets at utahfilmcenter.org.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

adam finkle

Utah Film Center’s Holly Yocom is reaching out to all Utah film-goers.

Conservative or Liberal ?

Cast your vote at: ParkCityFoodAndWineClassic.com

Proud to Benefit the Peopleâ&#x20AC;&#x2122;s Health Clinic

Adam Finkle

dateline utah

Janalee Tobias, left, and Judy Feld revisit the wetland they failed to save, the subject of a new book.

Wages of Activism

Two Mormon housewives’ crusade to save a wetland has become a legend and a novel. By glen warchol

ver the years, Janalee Tobias, a petite, chatty, Mormon housewife in suburban Salt Lake has earned a reputation as a relentless citizen activist, a label that many of her faith view with suspicion when applied to a woman. “I got into activism accidentally,” Tobias says. “I opened my mouth.” A self-proclaimed conservative, the blonde mother of two fights for tax limitation, term limits and halting fluoridation of drinking water. A proud gun owner (featured in the December 2012 issue of Salt Lake

magazine), Tobias argues feminists who oppose gun rights are irresponsible: “It sends a message that women are helpless.” But Tobias’ zeal is always tempered by a genuineness and self-deprecating humor that has endeared her to activists on the right and left—though they roll their eyes when she says things like, “The best part about being a gun-rights activist is I know lots of people with big guns. Have you ever fired a Kalashnikov full auto? That’s fun.” s a lt l a k e m a g a z i n e . c o m mar/apr 2014

Anne-Marie Bernshaw

dateline utah

So it’s an irony that far-right firebrand Tobias will likely go down in Utah political history as a tree hugger for the nine-year crusade she led with fellow Mormon mom Judy Feld to preserve wild space. Few conservatives list environmentism as a core value. And a couple of willful women coming between a real estate developer and profit? That’s something associated with a Unitarian monkey wrencher, not a woman who teaches the ward’s 3-year-old Sunbeams. Tobias and Feld’s fight “It’s a story about to save a marsh in South how valuable nature is Jordan has been chronicled in a new novel, and how people will do SLAPPED!, by the late anything for money–even if Utah journalist Paul Swenson, a one-time it means systematically editor of Utah Holiday destroying people you magazine. In the late 1990s, Tobias and Feld attend church with.” organized opposition to a –Janalee Tobias commercial development

Jordan River riparian habitat as activists had hoped to preserve it.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

that would pave over wild habitat in the Jordan River bottoms. The two women rallied their neighbors, put pressure on local government and infuriated the development’s investors. They argued the targeted 110 acres of wetland—a refuge for egrets, Canada geese, red tailed hawks and deer—was more vital to suburbanites than more office space and chain restaurants. “We believe it’s good for your soul to have open spaces in urban areas,” Tobias says. Though Swenson changed names in his book, it remains brutally accurate on one point: Tobias, Feld and their allies mostly failed—preserving only a 20-acre park. Today, you’ll see a chain barbeque, high-rise offices, a sushi cafe and shops where their beloved great blue herons once lurked. “People who read the book say they hate the ending. They wanted us to win,” Tobias says. “It isn’t a fairy tale ending. We didn’t win, but that’s what makes the book real.” Feld is a bit more philosophical: “Saving just the park was a win for us if only because the developers didn’t get it all.” But Feld and Tobias paid dearly for their small victory. In 1998, Anderson Development Co. sued the

devout Mormon requires forgiving others, Feld says. “But I’m not at that point yet—I have not been able to forgive some of the people who are LDS. I struggle because they outright lied.” Tobias says the crisscrossing Mormon ties made the legal battle emotionally wrenching. “It’s a story about how valuable nature is and how people will do anything for money–even if it means systematically destroying people you attend church with. Judy and I had to fight to keep that from jading our belief in our religion.” In 2005, the suit made its way to the Utah Supreme Court where Anderson’s primary claims were denied along with the activists’ counterclaims of emotional Janalee Tobias and Judy Feld fought a largely unsuccessful battle to save damage. In the end, 110 acres of Jordan River bottoms from development. Most of the suburban wildlife habitat Anderson paid its exhausted gave way to the sprawl of offices, stores and restaurants. opponents $50,000. Neither side admits liability. The women remain defiant. “I earned my freedom of speech. I went through H-E-double toothpicks to speak out against abusive developers,” Tobias says. Laura Hanson, director of the Jordan River Commission, which, she sayts, holds open space as a “pillar” of its vision, is pessimistic the women’s battle has increased awareness in preserving suburban open space, let alone wild areas. “Who knows? Maybe it will inspire the public to be more outspoken,” she says. “But [preserving green space] is tricky and so political and hard. ” It’s worth noting South Jordan is not a member of the river commission. The two women, themselves, question the value of their efforts. “I look back on the impact it had on my family and wonder, ‘How did we ever do that?’“ Feld says. “I could never take it on now.” Tobias agrees, “If we had known the outcome, would we have ever started? I don’t think so. But I don’t want to ever keep my mouth shut when I see an injustice. You have to do something.”

environmentalists for $1.7 million, claiming they had interfered with Anderson’s contractual relations in buying property. The green-space activists called the action a “SLAPP” suit—Strategic Lawsuit Against Public Participation—meant to punish citizen opposition. Tobias says she alone was forced to spend $400,000 in legal fees. (One of Tobias’ pro-bono lawyers at the time was none other than Rocky Anderson who went on to become Salt Lake City mayor.) What hurt most, Feld says, was to be attacked in court documents by members of her own church. Being a

Photo right: Adam Finkle; above right: Brent Foutz.

Then and Now

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

arts & entertainment By Glen Warchol

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

drummer boys Composer Andrew Norman and percussionist Colin Currie drag the Utah Symphony out on a limb. ndrew Norman wants you to tell him what you think of his new percussion concerto to be performed by Colin Currie and the Utah Symphony—even if it means getting a rotten tomato in the kisser. “I’ll wear a cheap suit,” the Brooklyn, N.Y.,-based composer says. He’s half joking, of course. Throwing groceries at Abravanel Hall is discouraged. Still, the idea intrigues Norman. “I’m going out on a limb and I want people to engage with the work. I prefer a strong result either way. If you hate contemporary music, you should come and let me know.” Norman is often “accosted” after performances of so-called new music by traditional classical music lovers. “They’ve been forced to regularly sit through contemporary music over the decades and they’ve built up a lot of animosity that they unleash on me,” he says “It’s asking a lot of an audience to suspend their judgements until the end of a performance.” They could walk out en masse, he admits, briefly flashing on Stravinsky’s Rite of Spring riot. “I would love to incite such fervor in a crowd—one way or another.” At the writing this article, Norman’s concerto was embryotic. The composer was trying out ideas on his percussionist friends’ vibraphones, marimbas and even on tin cans and flower pots, sounds he plans to incorporate in the work. (Put down that tomato!) It’s his first attempt at a percussion concerto and the 35-year-old admits he’s anxious. “What I find tricky about being a young orchestral composer is that my voice is constantly changing,” he says. “It’s tricky to be putting my work out there. There’s an expectation of greatness and polish in what you are putting in front of experienced musicians.” Norman met Currie, a 37-year-old Scot based in London, who won a 2010 Grammy for his recording of Jennifer Higdon’s

Colin Currie, left, performs at a recent concert.

Composer Andrew Norman

Percussionist Collin Currie

Percussion Concerto, several years ago in Salt Lake City and the two artists bonded as they grew into the closest thing to contemporary music rock stars. Currie is drawn to Norman’s “exuberant” compositions. “He uses colors [timbre] very well and combines sounds exotically,” Currie explains. “The sounds that I make on their own can sound rather crude. But the way Andrew writes for instruments, he is able to change the texture very readily with different combinations of instruments.” For a younger generation intimidated by symphony institutions, Currie, who is also skilled on a drum kit, says percussion performances welcome a new audience. “It has a mass appeal—it is very easily absorbed. There is something inclusive about this set of instruments. It’s very, very enjoyable live to hear a good percussion performance in the flesh; a recording won’t compare.” Norman is drawn to Currie’s commitment to “sound in a pure way.” “It’s very physical and exciting to see musicians making these kinds of sounds. We think of people whacking away at drums, but it can be incredibly subtle, too.” Part of that primordial, visceral aspect of percussion means Currie, too, is willing to risk thrown fruit: “I try to bring the audience close, rather than push them away. I want them to feel part of the action.” s a lt l a k e m a g a z i n e . c o m mar/apr 2014

arts & entertainment

The Big See Three events you can’t miss

Ladysmith Black Mambazo first exploded on the world scene thanks to Paul Simon’s 1986 album Graceland. But the Grammy winning male choral group catapulted from that groundbreaking collaboration with pop, Zydeco and Tex-Mex musicians to become cultural ambassadors for South Africa, bringing the vocal styles of isicathamiya and mbube to audiences around the world even to small backwaters in the American South and West. What better place to hear unworldly African harmonies than Ogden’s whimsical 1924 take on another African culture. Peery’s Egyptian Theater, 2439 Washington Blvd., Ogden. 801-689-8700, egyptiantheaterogden.com

For more happenings around Salt Lake City and the state, visit our events calendar at saltlakemagazine.com

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Get a Life This American Life has become the iconic expression of why radio still matters in a digital age. The show aurally recounts stories ranging from the absurd-but-true yarns of stand-up comedian Mike Birbiglia to investigative journalism. So it’s characteristically non-intuitive for Ira Glass to travel the nation explaining the magic of radio through an intimate stage show that includes audio tapes and music. Kingsbury Hall, 1395 E. Presidents Circle, University of Utah, 801-581-7100, kingsburyhall. utah.edu

Scrolling, Old School The Leonardo museum offers an unusual approach to comprehending the universe through a blend of art, culture, and science. Its exhibits include an animation lab, a living, breathing sculpture; a Tinkering Garage and hands-on classes with artists in the Lab@Leo. Its highest drawing exhibit right now is Dead Sea Scrolls: Life and Faith in Ancient Times. The exhibit offers an encounter with the famous 2,000-year-old parchment and papyrus scrolls through 600 artifacts. The controversial scrolls containing alternative gospels have changed scholars’ understanding of Christianity and even the evolution of faith itself. The Leonardo, 209 E. 500 South, Salt Lake City, 801-531-9800.

Clockwise from bottom: darryl moran; shane doyle; Steven barclay agency

Diamonds on the Soul

Contemporary conversationalist UMOCA Director Kristian Anderson thinks art is a lot like sharing fish crackers. ristian Anderson, the new executive director of Utah Museum of Contemporary Art, recently had a conversation with his 3-year-old that gave him unexpected insight into the purpose of an art museum. His son, Soren, said, “Dad, I love you.” “I asked him, ‘What does that mean?’” Soren thought a moment: “I’ll share my fish crackers with you.” “I thought, ‘Huh. That’s what love means to a 3-and-a-half-year-old,” Anderson recalls. “I want to have that kind of conversation about art,” he says. “How do we take the complexity of human emotions and being part of a community and express it? Art is an incredible vehicle to do that in a very unique and vibrant way.” Since February, Anderson has been applying that approach to leading UMOCA. “The last five years have had their share of fiscal challenges,” says Anderson, who had been director of the Association of Academic Museums and Galleries in Seattle and before that, an instructor at University of Washington and director of the Jacob Lawrence Gallery. “It’s a reality of an exceptionally large recession.” Anderson’s immediate goals are straightforward—increase staffing and expand the donor base. “We need to find a director of fundraising and fill the senior curator position. You need money to do that.” As for his philosophy of contemporary art—which will be key in hiring a new curator—Anderson describes himself as “more a populist than an elitist.” “I don’t see myself as ‘selling’ contemporary art to the community,” he says. “I see it as teaching why this stuff is important—what it can do. That lends itself to a populist approach.” That “Why art?” question leads back to Anderson’s conversation with Soren. “Contemporary art is a conversation about what it means to be a modern being and that is invaluable to a community.” That doesn’t mean dumbing down: “There has to be steak, meat, to what you are doing. There has to

be some sort of intellectual rigor. Contemporary art doesn’t have to be exclusive or ironic or depressing. But of course, good contemporary art can also be any of those things.” UMOCA also will continue, through artist residencies and exhibitions, to support Utah artists. “We want to help them succeed and move on to national and international platforms,” Anderson says. “We need to bring national and international artists here to help that dialog and growth. The best work is not created in a vacuum.” Still, UMOCA’s success depends on connecting with its community, he says. “Museums do themselves a disservice when they get huffy—‘Why of course you should support us, we’re a museum! If you don’t, you’re uncultured.’ That doesn’t fly for me,” Anderson is going to try another approach: “You need to make a case as to why the institution really means something by going out and showing what art does and what UMOCA can do.” Kristian Anderson, wife and son Soren, traded Seattle wet for Utah dry.

Check it Out do it

Started in 1993, do it is an open-ended traveling exhibition that evolves with each stop. UMOCA will present more than 50 reenactments based on the artists’ instructions, but with input from the Utah community. Through May 31

Trent Harris: Echo Cave

Through drawings, sketches, posters, artist books and short films, Echo Cave explores Utah native Harris’ filmmaking (Rubin & Ed, The Beaver Trilogy) and his painting and collage work. Harris blurs the boundaries between reality, fiction, absurdity and the bizarre. Through April 26 Utah Museum of Contemporary Art, 20 S. West Temple, Salt Lake City, 801-328-4201, utahmoca.org.

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

fang guo

outdoors

Playing with Fire There’s no better time than spring to visit Utah’s hottest outdoor destinations. By Nate Parkinson

n summer, Southern Utah competes with Death Valley for “Worst Place to Run Out of Water.” Visitors to Canyonlands and Arches find themselves on a death march through all-too-aptly named regions like Fiery Furnace and Devil’s Garden, armed only with a couple bottles of precious water, a granola bar, a sombrero and the burning question, “What the hell was I thinking?” Make no mistake: A poorly planned day hike can turn deadly. But in March and April, when mushy snow has taken the joy out of Wasatch skiing, the wise head

south. They know that on into June, the daytime temperature in Utah’s breathtaking national-park zone bounces between a comfortable 65 and 82 degrees, and at night seldom drops below freezing, making spring the perfect red rock camping and trekking season. So, now’s the time to pack up shorts, a down vest, stout shoes and a good sleeping bag and head south. To guide your vernal exodus, here are some of the highlights in Utah’s hot spots: s a lt l a k e m a g a z i n e . c o m mar/apr 2014

outdoors Upheaval Dome (Beginner) - Canyonlands

Meet the Pro

There are two main theories to explain why Upheaval Dome is so drastically different from all the other wild formations in Canyonlands. One proposes a giant salt bubble in the stone dissolved, leaving behind a three-mile-wide

Rachel Tueller

hole in the ground. The other blames a massive meteor strike for the enormous geological oddity. Whatever the cause, the end result is a formation that sticks out like thoughtful dialogue in a Michael Bay film. You can reach the folded layers of the 170 million-year-old crater with a quick, two-mile (out and back) walk from the overlook trailhead, found in the Island in the Sky section of the park. With only 50 feet of elevation gain from the parking lot to Upheaval’s warped walls, even those who prefer watching an episode of Planet Earth to the ardors of the outdoors will be impressed by the visuals and how easy it was to reach them. Those looking for the 360-degree experience can follow the Syncline Loop around the entire structure, though this eight-mile loop is considerably more strenuous, and boasts a 1,300-foot gain.

The Maze District (Expert) - Canyonlands

Upheaval Dome

With 16 years of experience in the outdoors industry, Rachel Tueller has explored Utah’s desert wilds as a river guide, a public servant and a writer. But whatever her role, she’s always an admirer: “There’s something about Southern Utah’s magnificent, bold beauty that completely enthralls me. I fell deeply, hopelessly and endlessly in love with this place back when I was a student at SUU. I loved knowing that every weekend held limitless possibilities to discover something new about the outdoors. I still do.” When she first arrived at Southern Utah University, Tueller had plans to eventually flee Utah’s dusty cliffs for the California coast, but “the beauty here cast a permanent shroud over any notions I once had of moving.” The sandstone’s siren song lured Tueller into her current position as a federal Bureau of Land Management officer and outdoors columnist for the local newspaper The Spectrum. It’s also filled her with more outdoors insights than Edward Abbey—if fewer monkey wrenching impulses. It’s all information she’s happy to share, even when she’s asked to reveal her favorite hike: “The Red Cliffs National Conservation Area near St. George, Utah just off I-15. It’s highly accessible and has a host of gorgeous trails.” Right off I-15? Highly accessible? Not exactly GPS coordinates, but you can’t blame a girl for keeping a few hiker’s secrets.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

The Maze District

Backpacker magazine rates The Maze as “the most dangerous hike in America,” but despite this hyperbole the region has a near-perfect survival rate. Perhaps it’s the intimidating

get the gear

Devil’s Garden

reputation of this 300,000-acre labyrinth that accounts for its pristine safety record, as it frightens off all but the most hyperbolically experienced hikers to safer attractions. Less than 3 percent of Canyonland’s roughly 500,000 annual visitors ever make it deep enough into the park to gaze at the distinctive Chocolate Drops up close, or scramble into the disorienting warren of stone corridors. Exploring the The Maze can be done solely on foot, but four-wheel-drive vehicles are highly recommended due to the remote—it’s a three- to six-hour off-road drive from Hans Flat Ranger Station (itself a lonely outpost)—nature of the canyons and the 110-degree summer temperatures. Early spring is the perfect time to sidestep the heat, but nature has left behind plenty of other hurdles to protect this beauty from all but the dedicated elite.

Smith Backdrop Polarchromic lenses adjust their polarized tint based on lighting conditions. Until Google Glass comes out, it’s the most technology you’ll ever wear on your face. $179, Sports Den, sportsden.com. 1350 Foothill Dr, Salt Lake City. 801-582-5611

Devil’s Garden Primitive Loop (Intermediate) - Arches

The longest maintained trail in Arches National Park is also its most spectacular. In roughly three to five hours, hikers can follow the moderate 7.2 mile loop to eight different arches, the recently collapsed Wall Arch, the Dark Angel monolith and Fin Canyon. In hiking economics, the sheer density of features here will give visitors the maximum return for a minimal physical investment. This ratio can also makes Devil’s Garden a crowded experience, since popular features like Landscape Arch, the longest natural arch in the world, can be found among the myriad of other wind-carved hoodoos. Hit the trailhead early to beat the masses and the heat, and don’t forget the $10 entrance fee (per vehicle) to the park.

Garmin Fenix More gadgets than Batman’s belt packed neatly on your wrist. The built-in GPS will get you to your destination and back—no SOS calls necessary. $399.99, backcountry.com. 2607 S. 3200 West, West Valley City. 800-409-4502

A Deadly Wave The Wave is the Pink Panther of Vermilion Cliffs National Monument, a flawless sandstone diamond in one of the harshest, hottest locations in America with summer temperatures regularly above 100 degrees. Those temperatures combined with the extreme isolation of The Wave, make this popular but remote hike as deadly as it is beautiful. In summer 2013, The Wave claimed the lives of 3 hikers. It’s only a three-mile trek into the geologic wonder, but the absence of natural landmarks, cell phone

coverage and trail marks conspire with the brain-frying heat to

earn this simple day hike a fatal reputation. Still, with knowledge, fitness and planning, these dangers can be mitigated. It’s not a bad idea to have an updated GPS unit or, better, an experienced guide. If you’re interested in visiting the sedimentary treasure the Coyote Buttes guard so jealously, visit the BLM website for safety tips and instructions on how to obtain one of the highly sought after hiking permits: Vermilion Cliffs National Monument, 435-688-3200, blm.gov/az/ (click on permits.)

Ultra Distance Trekking Pole These lightweight knee-savers snap to attention like marines at boot camp (and march like them, too). $159.95, Black Diamond, blackdiamondequipment.com. 2092 E. 3900 South, Salt Lake City. 801-278-0233

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

jackson hole chamber of commerce

outdoors travel

Mud Season Delights Adventure and great deals await your getaway to Jackson Hole.

By Glen warchol

e were near the Contindental Divide frolicking in a sunny bowl, when I heard the muffled shouts of one of my companions over the growl of my snowmobile’s engine. I throttled back and located her. Her snowmobile was sunk in a patch of soft powdered snow. In fact, she was exactly where our guide had warned us not to go. I watched as the Dallas resident blithely stepped off her machine and promptly sunk to her armpits in the white swamp. The guide and I rode as close as we could to the forbidden soft spot, then waded through the powder to her. About 20 minutes later, we had wrestled the machine and rider onto firm snow. Who says snowmobiling is a lazy person’s answer to cross-country skiing? The mishap wasn’t

exactly fun on an otherwise perfect snowmobiling day, but it was an adventure to relive later over drinks. The so-called shoulder or “mud season” is the bane of ski resorts. Any remaining downhill skiing is on slush not snow, but much of the terrain is remains too snow covered for biking or hiking. Jackson Hole’s summer life as gateway to Grand Teton and Yellowstone national parks has yet to begin. But spring in Jackson Hole is a surprisingly good thing. If you time it right, you can sample the delights of winter, spring and summer without the crowds and at discounted rates. And, with Jackson only four and a half hours by car (an hour by air) from Salt Lake City, it’s a spectacular end-of-winter getaway. s a lt l a k e m a g a z i n e . c o m mar/apr 2014

Salt Lake magazine’s guide to exploring

JACKSON HOLE, WYO. Barrel through the backcountry

Bet on the Pow

Late-season skiing at Jackson Hole Mountain Resort means short lift lines, if iffy snow. The upside: By afternoon you may have to strip off a few layers. During our stay, we had a not-so-unusual end of season dump that offered a classic powder experience to end the season. 1-888-DEEP-SNO, jacksonhole.com

When snow is on the ground, basically through March, the best views of wildlife and spectacular scenery around Togwotee Pass (pronounced toga-tee) is from the back of a snowmobile. A hearty lunch awaits when you tie up your snow machine at Togwotee Lodge. Snowmobile outfitters, winding down their season, are delighted to take a few last trips. Scenic Snow Safaris, 888-734-8898, scenic-safaris.com

FPO

on the snow

A flying party

Jump on the Red Tram, or more descriptively, the “Soul Tram,” and rock out as you and a hundred soon-to-beclose friends glide 4,139 vertical feet from Teton Village to the top of Rendezvous Mountain (12,463 feet), while taking in a 360-degree view of Grand Teton National Park and the Gros Ventre Range. But there’s more! The tram drops you at the

Power Up

Jackson Hole’s adventures require a steady flow of fuel to your body. Pocket a few of the local energy boosters—the Tram Bar (or Grizzly Bar or Caz Bar), cooked up by a ski bum and named after the Tram at Jackson Hole. katesrealfood.com

Wild Art Scene

This is no cheesy roadside attraction: On a cliff overlooking the Elk Refuge, the National Museum of Wildlife Art features more than 5,000 works by 550 artists that trace the history of European and American wildlife art. John Audubon passes the torch to Charles Russell who gives way to the whimsy of Donna Howell-Sickles. The building itself was inspired by the ruins of a Scottish castle. 2820 Rungius Rd., 800-313-9553, wildlifeart.org

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

back to nature

FPO

Jim Bridger never had it so good A draft horse-drawn sleigh delivers you to a teepee, where you’ll dine on free-range buffalo, Dutch oven-roasted potatoes and steamed asparagus followed by apple tarte tatin. If you want to earn that meal, strap on a pair of wooden snowshoes and count bald eagles along the Snake River before dinner? After dinner? During dinner? 307732-COAT, snakeriversleighrides.com

travel Après with style

Wine round-up

Bin 22, a wine bar, grocery, bar and restaurant that offers tapas, salumi, cheese plates, wine and conversation—all in an informal (reservations not accepted) milieu. Think Eataly, NYC. bin22jacksonhole.com

The raucous ski culture at Teton Village is anchored at the Mangy Moose, but if you yearn for more of a dining experience, walk a hundred yards to the Handle Bar, where a team of chefs offer small plate delights like black truffle beignets, Jackson Hole elk chili and pan-roasted duck breast, backed by artisan cocktails. The Four Seasons Hotel, Teton Village, 307-732-5157, thehandlebarjh.com

après ski

Belly up

No trip to Jackson is complete without straddling a saddle at the Million Dollar Cowboy Bar where you can dance to live western music. And don’t miss the historic display of chaps—add vampin’ to cowboy ridin’ and roping’. On Jackson Square, 307-733-2207, milliondollarcowboybar.com

Old Jackson

Homesteader Charles Wort had a dream of building a luxury hotel in Jackson that he accomplished in 1941. Today, the Wort Hotel’s dining experience reaches new heights—the chef took top regional honors in Salt Lake City at the Ultimate Chef Contest sponsored by Nicholas & Co. Still, the Silver Dollar Bar remains the Wort’s glory—with 2,032 silver dollars inlaid into the curving bar itself. 50 N. Glenwood St., Jackson, 800-322-2727, worthotel.com

stay & relax Party with Jackson’s ‘Celebs’

Where did the iconic antler arches of Jackson come from? Visit the National Elk Refuge on the outskirts of town, where horse-drawn sleighs driven by knowledgable guides take you breathtakingly close to elk (humans in sleighs don’t spook them) for an education on the animals and their ecosystem. The elk will be shedding their antlers in preparation for summer in the high country. (Boy Scouts collect tons of antlers and sell them for charity.) 307-733-9212, fws.gov/ nationalelkrefuge

FPO Throttle back

When the going gets tough, those who don’t measure up finish the day at a luxurious spa. Jackson Hole offers some of the best, including the Teton Resort’s Solitude Spa, where you can get a mani-pedi or iron out the kinks with the Herbal Poultice Ritual. Or check out the organic Chill Spa at Hotel Terra. tetonlodge.com/spa/solitude-spa

Organic Comfort

The LEED-Silver certified Hotel Terra offers understated rooms that appeal to a European resort sensibility, a perfect base camp for days spent in the wilds. Grab a quick, but hearty breakfast at the Terra Cafe, that extends the simplicity of the hotel to organic, healthy and hardy fast food. Teton Village, 307-739-4000, hotelterrajacksonhole.com s a lt l a k e m a g a z i n e . c o m mar/apr 2014

on the table

It’s in our blood. We know how to cook, we know food.” –Aristo Boutsikakis, Aristo’s Greek Cafe

Aristo Boutsikakis with his signature Greek octopus at his restaurant Aristo’s.

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Xenia in Zion

How the Greeks–with some help–made Salt Lake City a great place to eat. By heather may

utah’s oldest restaurant, Lamb’s

continually operating

Grill Cafe,was started by a Greek immigrant. Utah is eating better cheese, salumi and chocolate because of an Italian-named specialty shop run by a half Greek. Mandarin Chinese restaurant–lauded by Travel + Leisure–is run by, you guessed it, Greeks. Look into the history–and into the kitchens–of many of Utah’s oldest and finest restaurants and you’ll find a Greek heritage.Serving food is as Greek as a gyro filled with chicken and dripping with tzatziki sauce. “I don’t know what it is. It’s in our blood. We know how to cook, we know food,” says Aristo Boutsikakis, owner of Aristo’s Greek Cafe in Salt Lake City, one of state’s first-rate restaurants. Yes, he’s the owner, but you’ll still find him in the kitchen, tossing octopus in olive oil. In Utah, Greeks have been the main engine driving food—and hospitality–forward. The ancient Greek virtue of xenia–literally “guest-friendship”—has endured as the Greek cultural imperative of welcoming strangers. That congenial tradition has leavened the sober isolationism and pioneer frugality of Utah’s founding culture, and helped to make Salt Lake City, among other things, a great place to eat. Take, for example, the Greek Festival, which annually exposes thousands to the ethnic delights of the savory pastitsio and sweet galotopita. Think of the accolades from the New York Times for the pastrami burger–a cheeseburger topped with Thousand Island dressing and lots of juicy pastrami that may have originated in California but was brought to prominence by Utah Greeks. Or Travel + Leisure magazine naming the Mandarin in Bountiful, run by the Skedros family, as one of the country’s top 25 Chinese restaurants. The pivotal player in elevating local dining has to be Nicholas & Co., as a supplier to some of the most beloved and best restaurants, ranging from Squatters Pub and the Oasis, to Cafe Madrid and Martine, to Stein Eriksen Lodge and Montage, among many others.

“We’re the stealth behind the success of the restaurateur/ operator,” says company president Peter Mouskondis. And that’s because they’re Greek, insists his wife, Nicole, (who happens to be Italian). “Because food is a part of everyday culture, we have an innate understanding and appreciation that the greatest memories will be centered around a great culinary experience,” she says.

They came, they cooked

It was food—the failure of the currant crop—that forced the Greeks in the early 1900s to leave their mountain villages and cross the Atlantic Ocean, eventually working in Utah’s coal and metal mines and on the region’s railroads. The men vowed to return and even carried with them a vial of soil from their homeland, in case they died in the strange new land. While the Greeks were some of the last immigrants to settle in Utah, they came in greater numbers, lured by a labor contractor known as the “Czar of the Greeks.” They created Greek Towns, including one on 200 South in Salt Lake City, buying octopus, olive oil, goat cheese, figs and dates and playing cards and talking politics in kafenia, or coffeehouses, according to historian Helen Z. Papanikolas, who studied the Greek experience in the American West. In the 1920s, they started leaving the mines and railroads to work for themselves, as butchers, sheepmen, store and restaurant owners. That’s when George P. Lamb opened his self-named cafe in Logan. In 1939 he moved it to Main Street in Salt Lake City, where he was joined by another Greek immigrant, Ted Speros, who had first worked in a Greek-owned grocery store in Bingham Canyon and at the Greek-owned Royal Candy Co. “I always think of an old saying: The lowest rank in the Greek military is a general,” says Boutsikakis. He started his food career in New Jersey at age 11 cooking knishes and shish kabobs in a shack on Coney Island, but in the s a lt l a k e m a g a z i n e . c o m mar/apr 2014

on the table

Gregory Skedros (right) and his daughter Angel Manfredini, in the kitchen at Mandarin, the Chinese restaurant opened by Skedros in 1978.

1990s when he was 17 he moved to Utah to work at Atlantis Burgers for his uncle. Just a few years later, he opened Aristo’s. “None of them can work for somebody else. They had to work for themselves.” Building empires out of food, with its connection to hospitality, just makes sense, then and now, say the families of those immigrants. “Cultural life, family life, religious life are all bundled up and centered around the family, which is centered around food,” says Nicole Mouskondis. She’s thinking of Greek name day festivities, which are more celebrated than birthdays: Children born into Greek Orthodox families are given a name of a saint and celebrate on the saint’s feast day. She recalls roast lamb, spanakopita, dolmathes, keftedes (meatballs) and a full bar for her father-in-law’s name day on New Year’s. And Greek hospitality is legendary: A common theme in Greek mythology is being courteous and generous to strangers (lest they be a disguised god). Think of Penelope’s obnoxious suitors feasting at her house for years in The Odyssey. Think of Philemon and Baucis welcoming Hermes in disguise. “People come into our homes—the first thing we want to do is serve them something,” says Gregory Skedros, owner of the Mandarin. “The baklava comes out.”

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Skedros owned a drug store but decided to open a Chinese restaurant in 1978 when he realized that grocery chains were taking over the pharmacy market. He couldn’t open a Greek restaurant because he was too busy at the store to cook. His family recruited chefs from Hong Kong and San Francisco and continues to travel to China to stay on top of food trends. “Everything we do here is equal or better than what they do. The Chinese won’t like that,” he says. “It’s hard work. I’m 85 and I still work 60 hours a week here.” His daughter, Angel Manfredini, says Greeks bring a unique history to Utah’s dining scene. “Our ancestors came here with nothing,” she says. “They worked to create businesses and make their name with hard work and a lot of pride. As we come in as second and third generation, we still have that same strong passion.” Manfredini grew up at the restaurant and is now the general manager and co-owner. She says the rules about what food she can serve are a “little bit different” because they’re Greek. Take the Mediterranean Lamb dish, which you won’t find on any other Chinese menu. The Asian-Greek fusion dish includes fresh tomatoes, water chestnuts, onions and carrots in a sauce made with oyster and soy sauces, oregano, lemon juice, garlic, sesame oil and fresh ginger.

The Greek Burger Connection The foundation of Utah’s burger culture is Greek–many local burger chains are owned by Greeks and it was a Greek who popularized Utah’s (in)famous pastrami burger.

And it’s topped with feta cheese. “This is a Chinese restaurant with a Greek soul,” Manfredini says. “The restaurant closes for three weeks each year, allowing the cooks to visit family in China.”

Eating weeds

Meals were the focus of family life for Matt Caputo, but the director of marketing at his family’s speciality food store, Caputo’s Market & Deli, wasn’t always proud of the Greek food he grew up eating, either at home or at his Greek grandmother’s red kitchen table. He was jealous of his friends’ Hamburger Helper dinners. “When I would have them over they would ask, ‘Why does your family eat weeds?’” he says, remembering the dandelion greens drenched in olive oil. Forget mentioning goat. Of course now, he thinks back to the meals of orzo and browned chicken, potatoes and a little tomato paste, and the smells of anise and dill and sun-ripened vegetables and knows it’s what led him to work in the food world, alongside his Italian father. Matt Caputo has helped turn his dad’s deli into a foodie paradise, with a selection of more than 200 cheeses, some aged in his cheese cave, 300 premium chocolate bars, and a top cured-meat selection. “My food values are certainly formed in large part from being Greek,” Caputo says. “[Those values are] making food an integral part of your life, something that is not just there to give you sustenance but something that’s there to bring families together. Something that can bring intense gustatory pleasure.” It has taken some training for Utahns to love Greek food beyond its street fare. When Boutsikakis started out in 2003, Aristo’s was more of a “glorified gyro joint,” he acknowledges. There were some specials based on family recipes, similar to what Caputo remembers eating at his grandmother’s. But most orders were thrown out because nobody would eat it.

Now he’s flying in octopus caught near Greece, and the delicacy fills one-third of his patrons’ plates. He also flies in the sea bream, tsipoura, and roasts lamb on the grill in the summertime, like a Greek roadside taverna.This spring he’ll change the menu again, focusing on small plates to be shared family style. Boutskikakis is trying to recreate what you’d dine on in Greece. “The dining scene of Salt Lake has changed,” he says. “It’s matured.”

Peter, Nicole, Bill and Elyce Mouskondis on the floor of the Nicholas & Co. warehouse in Salt Lake City.

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

the

Prince's New Clothes

Puccini’s opera Turandot has inspired fabulous costumes since it premiered in 1926. This year, we bring the lucky prince into the 21st century. by Mary Brown Malouf Photography by Adam Finkle

plot is pure fairy tale: To avenge her ancestor’s death, Princess Turandot has vowed to remain single. She asks three riddles of any prince seeking to marry her. If he fails to answer any correctly, he dies. OK, not a Disney fairy tale. Overwhelmed by the beauty of the princess, Prince Calàf enters the contest against the advice of court ministers Ping, Pang and Pong. He guesses the riddles, and then asks the princess one of his own: What is his real name? The princess’ maid, who knows the answer, kills herself rather than reveal it. Princess Turandot is overwhelmed by remorse and finally gets past her bachelorette phase acknowledging her love for Calàf. Utah Symphony/Utah Opera’s production of Turandot runs March 15–23 at the Capitol Theatre. Tickets are available at artix.org. Instead of the costumes shown here, over 100 costumes are coming from the Minnesota Opera.

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Beautiful Princess Turandot appears, and orders a suitor’s execution. As the victim’s death cry is heard from the distance, Prince Calàf, transfixed by the beauty of the unattainable princess, strikes the gong that announces a new suitor. On him: Three-piece gray suit by Durham/Knight from Hugo Boss, $1,045. Eton denim shirt from Utah Woolen Mills, $245. Black overcoat by The Stratus from Hugo Boss, $645. Tie from Hugo Boss, $95. Purple suede belt by Ugos from Hugo Boss, $75. Purple suede shoes by Brossio from Hugo Boss, $295. Silver tie bar by Timoteo from Hugo Boss, $110. Vuarnet sunglasses from Image Eyes, $380. s a lt l a k e m a g a z i n e . c o m M AR / APR 2 0 1 4

The courtâ&#x20AC;&#x2122;s three ministers, Ping, Pang, and Pong, try to discourage CalĂ f. On him: Tan leather jacket by Richard Street from Utah Woolen Mills, $695. Pendleton flannel shirt from Utah Woolen Mills, $168. AG Matchbox jeans from Chalk Garden Co-op, $168. Levi belt from Chalk Garden Co-op, $131. Black boots by The William from Zuriich, $425. Vuarnet sunglasses from Image Eyes, $345.

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The Utah Opera costume shop Racks of fluffy white petticoats hang next to gilded medieval robes and lavishly embroidered Chinese gowns. The costume warehouse at Utah Symphony/Utah Opera is packed with TK square feet of elaborate stage outfits and all the accessories—silk top hats, snoods, priest’s stoles, waist-cinchers, Greek fishermen’s hats, plague masks, toe bows, arm garters, tricorns and what Costume Director Patricia Campbell calls “hideously boned lined period corsets plus racks of the the most-used costumes: men’s doublets and women’s “pleasant peasant” dresses. Verona Green, USUO’s Not only does this sartorial wealth rental supervisor create theater magic for local productions, it adds to the arts organization’s bottom line by renting out and creating costumes for other opera and theater companies across the country. Last year, US/UO costumes and a Utah Opera wardrobe supervisor went to Santa Domingo, Dominican Republic for their production of “La Boheme” to the Ministry of Culture for the 40th Anniversary of the Teatro National (National Theatre). And these clothes aren’t hot-glue and Velcro Halloweenstyle one night stands, either. They’re carefully designed and hand-stitched in the sewing rooms at Utah Opera’s costume shop on 400 West, requiring the arcane talents of an on-staff milliner, Anne-Marie Coronado, a senior stitcher, Sue Ure and a born-to-the craft tailor, Milivoj

Poletan. The shop takes pride in its no-Velcro policy. “If something comes apart onstage, the noise is awful,” explains Campbell. Poletan makes everything with three-inch seams, since costumes have to be altered to fit each individual singer. A typical 17th century Shakespearean “Lucia” costume can require more than ten yards of fabric plus six yards for the petticoat. It can weigh 35 pounds. Add the weight of the costumes to the heat of the stage lights and no wonder actors have been known to request ice packs slipped inside their costumes to stay cool. These are complicated clothes, and singers have to make several changes during a performance. A quick change can be accomplished in two minutes backstage, but often requires a make-up artist and two costume assistants. The switch is choreographed like a dance and the performer must stand completely still while the costume is changed. Before she came to Utah in January, 2012, Campbell was a freelance costume designer based in Michigan, but working everywhere from Maine to Montana on costumes for TV commercials, films, stage and screen productions. USUO’s costume crew Occasionally as a personal stylist. Now she’s in charge of costume designs for new shows, measurement sheets, alterations, inventory, scheduling, rentals—the list goes on.

The great costume giveaway Featured at a high school near you “When I started this job last year, I was faced with racks of old costumes no one had looked at in years. They weren’t in good enough shape to sell, but they took up space we needed,” says Utah Opera Costume Director Patricia Campbell. So she had a brilliant idea. “I set a date and contacted school districts—everyone from Herriman to Olympus, even as far as St. George. I told them that between 9

a.m. and noon, we would be giving away our old costumes.” Having worked on high school shows, Campbell knew how slim resources can be, but she underestimated the enthusiasm of her customers. “People lined up outside, waiting to get in,” she remembers. “It was like Black Friday. Everything was gone in 20 minutes.” “I remember one teacher saying to me, ‘Do you know what this means to us?’ And I said, ‘Yes, I do,’” Campbell says. “We felt good to be giving back to the community that supports us.” s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

The princess poses a riddle: What is born each night and dies each dawn? “Hope,” Calàf answers. On him: Black waxed jacket by Commune from Chalk Garden Co-op, $98. Salt & pepper shirt by Commune from Chalk Garden Co-op, $6. Mustard pant by The Hybrid by Commune from Chalk Garden Co-op, $98. Mykita sunglasses from Image Eyes, $509.

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Art Direction: Scott Cullins Wardrobe Styling: Penny Goodwin, Heather Carlos Makeup: Janelle Corey Hair: Nicole Sain Shot on location: Utah Opera Production Studio, Salt Lake City

Princess Turandot weeps and CalĂ f, now sure she loves him, reveals his identity. On him: Circle of Gentlemen suit from Utah Woolen Mills, $1,350. Eton chambray shirt from Utah Woolen Mills, $245. Boutonniere from Utah Woolen Mills, $30. Eton blue knit tie from Utah Woolen Mills, $125. The Reuben shoes from Zuriick, $159. Rayban sunglasses from Image Eyes, $115. Pocket square from Hugo Boss, $30. s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

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Provo

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Land of Secrets The NSA’s sprawling spy complex is only the latest in our heritage of keeping it on the down low. By Glen Warchol

revelation after revelation spills into the news media about the National Security Agency’s digital spying, the world’s attention can’t help but shift to Utah, home of NSA’s colossal Data Storage Center, a global vortex of phonetapping, email eavesdropping and all manner of digital snooping. Everyone from Germany’s Angela Merkel to Utah’s Tea Party wants to know what is going on in the 200,000 square-foot complex of Walmart-esque boxes squatting on the hillside due west of Point of the Mountain. Of course, as the $1.5 million beating heart of a spy agency, we aren’t meant to know what’s out there—to paraphrase the roach motel slogan: Vast amounts of information go in, but none comes out. If it weren’t for Edward Snowden, we wouldn’t know much at all. But the tantalizing bits—including that NSA monitors terrorists’ porn browsing, Internet gamers, and a few employees’ ex-lovers—boggles the imagination. We know this about the Utah Data Center: It’s architecturally a blot upon the landscape, uses mammoth amounts of electrical power (60 backup

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diesel generators just in case) and gulps water at a rate of 1.7 million gallons per day to cool the fevered brows of its computers as they snoop on 5 billion phone calls daily. It has a canine corps. (NSA won’t reveal how many dogs, but we can guess their purpose.) The Data Center’s start up last fall was plagued with electrical problems that turned sections into deadly “kill zones.” (Add that to the genetically engineered dogs and you’ve got a climactic Austin Powers scene.) And we must admit, Utah is the perfect home for NSA’s covert operations. We have a long and celebrated history of keeping all sorts of secrets. Perhaps it’s the dominant culture of the Church of Jesus Christ of Latter-day Saints, which has always shrouded its sacred places and rituals in secrecy, and our long relationship with the military-industrial complex. In any case, when it comes to spooky stuff in our midst, Utahns have always adopted a don’t-ask-don’t-tell philosophy (especially if there’s a little economic development involved). What more could a spy ask for?

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1 Enola Gay–Mother of Armageddon

2 Our German and Japanese theme parks

B-29 Enola Gay and her crew trained in total secrecy in the West Desert before kicking off the nuclear age by dropping the world’s first atom bomb on Hiroshima in 1945. Sure, the Smithsonian Institute got the Enola Gay, herself, but Utah got to keep the box she came in—a weather-beaten hangar.

During World War II, the military built exact replicas of German row houses and a Japanese apartment building at Dugway to test fire bombs. It was a horrible “Three Little Pigs” experiment: “Japanesetown,” made out of wood, has long ago vanished. But the brick-andplaster Germantown is still out there.

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Dugway’s bugs

The military, if they talk about it at all, explains that the labs at Rhode Islandsized Dugway Proving Ground develop “defensive measures” against potential biological attacks. The Army is fuzzy about what or how much bad juju they keep on hand. A guess: anthrax, botulism, encephalitis, typhus, Rift Valley fever and unsightly acne.

Indian tomb

The remains of 84 prehistoric Indians whose bones were discovered when the Great Salt Lake receded in 1990 have been interred in a concrete vault in Emigration Canyon. “Those spirits were wandering aimlessly,” an Indian leader explained. The exact location is kept quiet, if not secret, to prevent the tomb from being vandalized.

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6 Temple rituals—the Mormon tradition of secrecy

10 Mormon catacombs under Main Street

No one can argue that the culture of Utah isn’t heavily influenced by the dominant religion. Historically key to the LDS religion are blood/death oaths of secrecy. Up until recently, the secret temple ceremony included the motions of slashing one’s own throat and stomach if one were to reveal the temple’s secrets that can be googled on the Internet. In reality, most Mormons regard the temple ceremonies as not secret, but sacred, and not to be discussed with outsiders.

Underneath downtown Salt Lake tunnels connect the Temple with the church’s office building and, some say, the Utah Legislature. Reality? The tunnels, dating from 1889, are actually carpeted underground passages. Sorry, no piles of skulls. Golf carts whisk high church leaders about—similar to Florence’s Vasari Corridor used by the Medici, or Bruce Wayne’s Bat Cave.

Lost Gold Mines Vernal

Legend: Under the Uinta Mountains near Moon Lake (or Utah Lake’s Pelican Point, or the Hurricane Cliffs—take your pick) lie the lost mines of Carre-Shin-Obthat worked by Indians enslaved by the Spanish. The Indians rebelled and went on to slaughter or dismember, Indiana Jones style, anyone who attempted to enter them. Some myths say that a Ute chief revealed the location to Brigham Young lieutenant Thomas Rhoades who mined the gold for the temple’s Moroni statue. 8

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Green River

Taliban HQ, 84022

The military reproduced a Taliban mountain lair on Utah Test and Training Range—basically a sophisticated shooting gallery for U.S. and NATO pilots. One of Utah’s unsung attributes is that it looks exactly like Afghanistan (not to mention parts of Iraq and Iran), making military tourism (22,000 sorties annually) to the 19,000-square-mile bombing range a lucrative economic engine. Resembling a low-budget a movie set, the “Taliban camp” includes caves, buildings and mobile launchers complete with dummy missiles. 9 Mountain Meadows Mishap

The Vault—the roots of everyone’s family tree 5

Near the mouth of Little Cottonwood Canyon, carved 600 feet into solid rock, is the Granite Mountain Records Vault, the nuclear blast-proof home of 3.5 billion pages of family history. Ironically, the Vault’s records are probably more secure than the NSA’s. Public access is prohibited, but the LDS church offers a video.

In 1857, a group of Arkansas emigrants to California were intercepted near Cedar City by Mormon militia and Indians. The militia massacred 120 emigrants, sparing only 17 children under age seven. “The whole United States rang with its horrors,” Mark Twain wrote. Exactly why it happened and Brigham Young’s role in it was a closely guarded secret that even now is shrouded in mystery. Only one participant, John D. Lee took the rap, some say to protect the Mormon hierarchy. He was executed.

Moab

Utah’s UFO

In the 1990s, NASA prepared an environmental impact statement for testing the mysteriously named (if you’re into ‘50s sci-fi) X-33 at Michael Army Air Field at Dugway. The X-33 would be a robot plane capable of flying at 15 times the speed of sound at altitudes of 250,000 feet. Who knows? Maybe it happened. 12 From Area 51 with love— the spy plane that wasn’t

Mammal Mysteries Utah has proven, secretly, that if America ever goes to war against barnyard animals, it will be no contest. 15

Atomic sheep

1953: Ranchers were moving 2,000 sheep from a winter range near the Nevada Test Site into Southern Utah when they saw the flash from a nuclear explosion—five nuclear bombs were being exploded above ground. By the time the ranchers got to Cedar City, their sheep were dropping dead and lambs were stillborn. A veterinarian found strontium radiation in the sheep’s bone marrow. The Atomic Energy Commission said the sheep died from poor range conditions. 16

Careless sheep

Shortly after test pilot Ken Collins flew his super-secret A-12 out of Nevada’s Area 51 in Nevada in 1963, he ran into foul weather. Before Collins knew it, he was dangling from a parachute, drifting down 20 miles south of Wendover near the smoking wreckage of A-12. Within hours, the Air Force showed up with trucks and bulldozers to “sanitize” the crash site. Hikers in the area still find shards of titanium stamped with “Skunkworks,” the secret name for Lockheed aircraft company.

1968: 6,000 sheep gamboling in scenic Skull Valley suddenly died in unison. The Army investigated what is known as the Dead Sheep Incident and reported the animals had died from eating pesticidesprayed vegetation. Three decades later (Utah keeps its secrets), the “pesticide” was identified as VX nerve agent that was sprayed on the sheep from an military plane. The Army paid compensation to the ranchers, but never copped to spraying the nerve gas.

Poison Gas—Syria’s got nothing on Utah

1971, 1,200 sheep grazing near Garrison collapsed and died with blood pouring from their noses. A few weeks earlier, an underground nuke test in Nevada had blown through the ground, sending a radioactive cloud over Utah. Gov. Calvin Rampton argued the sheep would not have died instantly from radiation—instead he hypothesized they expired from eating addictive locoweed.

Two years ago, the Tooele Chemical Agent Disposal Facility finished incinerating 14,000 tons of chemical weapons that had been stored there since the 1940s. But nearby (as the mustard agent blows), Dugway Proving Ground keeps its own stash. We know because it was locked down in 2011 when a vial of VX, the most potent of all nerve agents, went missing. Whether it was found, of course, remains a secret. 14

Little Mountain, Big Boom

Little Mountain Test Facility, a 1,000acre laboratory for simulating nuclear hardness and survivability of defense systems, lies 15 miles west of Ogden near other facilities where munitions up to the most powerful ICBM rocket motors are tested.

Stoner sheep

Wild, and dead, horses

1976, a helicopter crew spotted 50 mustangs that apparently “just fell over dead.” Suspicious types said an equine encephalitis germ-warfare agent was behind it. Government investigators concluded the horses died of thirst, even though full water troughs were only a few yards away.

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THE BEST GET BETTER B y M A R Y B R o w n ma l o u f

P h o t o g rap h y b y A d am F i n k l e

The best restaurants never rest on their bay leaves. They don’t stay the same; they get better. Salt Lake magazine’s list of Dining Award winners this year includes many familiar names, but the menus have changed, the service has improved, the décor is updated. In short, they’re better than ever. Until next year.

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Best Restaurant Salt Lake City

Pago

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Scott Evans’ Pago has been great from its get-go, back in 2009. But his artisanal-based, farm-to-table ethos and high standards inadvertently made the restaurant a quasi training ground for high-profile–higher, literally–resort restaurants. Phelix Gardner’s steadiness in the executive chef position for the past five years finally gave Pago the continuity that allows it to soar to the top and stay there. When it opened, Pago was cutting-edge; now it’s on its way to becoming a classic, with a menu that features tried-andtrues, like the nationally famous Pago Burger with pickled onions, to the unexpectedly edgy, including a carrot tasting which features the common vegetable five ways–raw, a confit, pickle, chips and a luxurious carrot mascarpone.

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

Best Restaurant Park City

J&G Grill

2300 Deer Valley Dr. East, Park City, 435-940-5760

J&G Grill at the St. Regis Deer Valley has always been a top-tier restaurant–it just hadn’t seemed like part of the Utah scene. It’s named after a chef who’s rarely in the kitchen and, at first, it catered more to visitors than residents. But the restaurant’s chef de cuisine, Shane Baird, makes a point of exploring Utah foods and embracing locals. Besides the often-Asian-tinged constructs that come out of the kitchen–sautéed snapper with spaghetti squash in soy-yuzu broth–diners can choose from a simple list of deluxe proteins like Shetland salmon, Paisley Farms pork or Clark’s Farm lamb and luxurious sides. Despite its star-struck name and glam digs, J&G has become a Utahn. One of the best Utahns.

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Best Restaurant Northern Utah (Ogden)

Hearth

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This quirky upstairs restaurant which has been introducing Ogdenites to fine flavors for years has reinvented itself as Hearth. The centerpiece is a wood-fired oven, and lots of the menu is inspired by that–the pizzas, the flatbreads and the hearth breads. The menu also features several elk dishes, including medallions, raspberry red, the flavor deepened by a wild mushroom risotto. And locally grown yak. Even if you don’t dessert, but of course we tried one and the “chocolate Italian souffle” was not, as we had feared, just another molten chocolate cake, though it wasn’t really a souffle, either. It came in a ramekin and whatever you called it, it was the essence of barely sweetened dark warm chocolate.

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25 E. 2500 South, Ogden, 801-399-0088

Best Restaurant

Central Utah (Provo/Utah County)

Black Sheep

19 N. University Ave., Provo, 801-607-2485

How cool for a restaurant to illuminate one of Utah’s native foodways. Black Sheep chef Mark Daniel Mason brings a sense of haute cuisine to the heritage flavors of Navajo, Pueblo and Hopi cooking. The result is hearty, humble food with an earthy elegance unique among local restaurants: Indian “three sisters”–beans, corn and squash–meet Italian bruschetta. The classic wedge gets some soul from cotija cheese and chipotle. Green chili stew and posole are given serious kitchen consideration, balanced but hearty, rich but not greasy. Even fry bread becomes a star made with Blue Bird flour.

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310 Bugatti Dr., SLC, 801-467-2890 Del Mar al Lago was everyone’s favorite secret until this year. Now it’s just everyone’s favorite. The modest restaurant has been given a boost in style and scope, making dining here a comfortably exotic experience. Our ethnic food-scape is pretty sparse so Peruvian is a fairly novel cuisine to most Utahns, but the savory and citrusy variations of cebicha, or ceviche—not to mention the pisco sours—have won the hearts and minds of Utah diners, even to the point of embracing skewered beef heart. Don’t be afraid, timid diners: Plenty of rice and pasta dishes are on the menu, along with fried foods and even a Peruvian version of paella.

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Del Mar al Lago

Best Wine List

BTG

63 W. 100 South, SLC, 801-359-2814 BTG stands for “By the Glass” and while some may consider this restaurant a trifle young to win a big award, the tenacity with which Fred Moessinger (owner of Caffe Molise next door) pursued the audacious-in-Utah idea of a true wine bar deserves kudos. There are craft cocktails and specialty beer, and you can order food from Caffe Molise, but the pieces des resistances 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. For example, a $TK glass of TK; the bottles runs $TK.

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Community Service

Best New + Mexican

Steven Rosenberg

Alamexo

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Liberty Heights Fresh

268 S. State Street, SLC, 801-779-4747

1290 S. 1100 East, SLC, 801-583-7374 Steve Rosenberg does our city a great service just by being in business. He opened Liberty Heights Fresh 21 years ago, before there was such a thing as a Certified Cheese Expert, before local food became a buzzword. In other words, Rosenberg gambled on Salt Lakers’ sense of taste. Now, besides the stellar cheese selection and shelf goods, Liberty Heights caters, makes terrific sandwiches and offers its own CSA. Plus Rosenberg is at pretty much every food consciousness-raising event, from Feast of Five Senses to the Downtown Farmers Market. The list of local businesses he supports goes on and on.

Matthew Lake’s four-day transformation of Zy into Alamexo was one of the neatest tricks performed this year and one of the smartest moves. Don’t be dubious about a gringo in a Mexican kitchen: Lake’s a thorough pro and his previous experience running Besito and Rosa Mexicana in New York and working with Southwest culinary legend Mark Miller has given him a golden palate and a passion for South of the Border flavors that shows on the plate at Alamexo. His salsas–the backbone of Mexican cuisine–are ever-changing and dependably addictive, as good salsa should be. Lake pulls flavors from many regions of Mexico; classics like enchiladas Suizas–roast chicken seasoned with epazote, baked in tomatillo cream and sprinkled with cilantro–and flautas are as carefully rendered as more ambitious creations like slow cooked salmon with crispy bananas, pineapple pico de gallo and Oaxacan mole manchamanteles. If you believe all Mexican food should cost less than $10 a plate, please note: twenty bucks is not too much to pay for entrees like this.

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Best Chinese

Best Mediterranean

J Wong’s Asian Bistro

Layla

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163 W. 200 South, SLC, 801-350-0888

In Utah, Chinese food, like Mexican food and many other non-white culinary traditions, suffers from a perception that it is supposed to be cheap and unlovely. The Wong family’s insistence on elegance in the dining room and on the plate flies delightfully in the face of this expectation. With a grace, serenity and eagerness to serve that many more (and less!) expensive restaurants would do well to emulate, J. Wong’s staff makes a meal the relaxing, sustaining experience it should be. Plus, the potstickers are terrific. The Wong brothers’ frequent trips to Taiwan and Hong Kong mean the menu benefits from authentic flavors married to American proportions–like the chef’s special filet mignon with Thai chili, garlic and oyster sauce. A new sommelier means the wine and beer lists are receiving the same attention as the food. And bonus: The Wongs’ twin heritage of Thai and Chinese mean that the pad Thai here might be the best in town, even though the menu stresses Chinese dishes.

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4751 S. Holladay Blvd., SLC, 801-272-9111

Confetti’s was a family-run Holladay institution for 16 years. Like most restaurants, it ran its course, but instead of closing, the Tadros family put their considerable talents together and reinvented the family business. Layla, a Mediterranean grill and mezze cafe, is based on the Tadros’ Lebanese/Egyptian heritage, and since it opened, the food at the redecorated, re-imagined restaurant has gotten better and better. Start with the merguez-style sausages. Because they’re ridiculously good and because they represent the care the Tadros family is putting into the food at Layla. The recipe and spices come from an old family recipe and the lamb comes from Morgan Valley. Layla features a variety of Middle Eastern dishes–you could call this “Mediterranean Rim” cuisine–hummus, moussaka, kabobs, shawarma. Layla is once again the heart of Holladay.

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Best Japanese 2 014

67 W. 100 South, SLC, 801-595-8888

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Naked Fish Best Indian 2 014

Saffron Valley East India Cafe 26 E Street, SLC, 801-203-3325

Lavanya Mahate’s Saffron Valley edges in front because of its breadth. Sometimes it can be a mistake for one kitchen to attempt too much, and Saffron Valley touches on a whole subcontinent of cuisine, from Indian street food to southern dhosas to Chino-Indian dishes. The remarkable thing: It’s all good. Add to that Mahate’s sense of occasion, her emphasis on food as celebration—restaurant events this year included a Diwali dinner, a kebab festival, the annual Indian street food festival—and you have a star. Even the lunch buffet is special, never featuring the same lineup twice. Explore the map of food here, but if you want to stick with the familiar, this may be the best tandoor in town.

Naked Fish has already raised the bar beyond other Japanese restaurants for kushiyaki, sushi and kobe; investing in new equipment and more chefs and painstakingly procuring absolutely pristine products. Proving the best can always get better, owner Johnny Kwon upped the standards again, introducing great ramen at lunch, inviting star chef Viet Pham to play in the Naked Kitchen and bringing in Certified Sommelier Christian Frech as well as a sake sommelier. The result is innovation within tradition, one of the hardest restaurant tricks to pull off. For example, the jidori chicken breast with roasted potatoes and a vanilla-honey teriyaki sounds like it belongs on a PF Chang menu, but its subtle balance is thoroughly Japanese and suited for the American appetite.

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Best Comfort Food 2 014

Silver Star Cafe La

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

Best Italian 2 014

Fresco Italian Cafe 1513 S. 15th East, SLC, 801-486-1300

Even great restaurants wax and wane according to the energy and imagination of the chef and the interest and teamwork of the staff. Once again, Fresco is riding high. In the kitchen, Logan Crews is layering flavors, temperatures and textures, and turning out food infused with Italian soul. For example: a simple soup featuring the veg of the year comes to the table as a white bowl centered with a cauliflower floret and a scoop of cool goat cheese. Your server pours the creamy white lentil and cauliflower soup around the vegetable. The result is a white-on-white interplay of crunchy vegetable, rich broth and cool cheese, surprisingly complex and perfectly orchestrated.

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Jeff and Lisa Ward’s mountain cafe is so high you may need a blanket if you’re dining outside in the summertime. Not to worry– they’ll bring you one. These hands-on owners go to extra lengths to make sure Silver Star is welcoming and cozy and as a result, the cafe is one of the most popular spots in Park City, especially when there’s live music on the patio. Meanwhile, David Bible follows through in the kitchen with hearty pork osso buco, braised shortribs and wood-fired pizza. One of the single best dishes ever was the speck and fig pizza with Snowy Mountain Strawberry Peak cheese, a special on the menu this summer.

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Best Lunch 2 014

Feldman’s Deli La

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2005 E. 2700 South, SLC, 801-906-0369

Best Breakfast 2 014

Caffe Niche

Sandwiches are the basis of lunch, and delis are the sandwich source. Foodies have long bewailed the absence of a proper Jewish deli in SLC, but the reason there hasn’t been one is obvious: as of 2008, only about .5 percent of Utah’s population was Jewish. So Feldman’s is good news. Mike and Janet Feldman know their knish–and their matzoh ball soup. The only disappointment is the midday opening time. So, no morning bagels. That’s why it’s getting the Best Lunch award.

779 E. 300 South, SLC, 801-433-3380

Urban and mellow aren’t terms that usually marry happily, but Caffe Niche manages to make their bistro both. This corner cafe shines especially at breakfast, when the emphasis is on what we all know we like for breakfast, because morning is no time for experiments. So we’re not talking special-occasion strata concoctions, or ginormous brunch extravaganzas–we’re talking about eggs and bacon, toast and muffins. But chef-owner Ethan Lappe gets his eggs from Tifie Ranch, the English muffins are housemade and the salmon with the bagel is house-smoked. Everyday excellence is the rule and that’s how we should all start the day.

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Best Bakery 2 014

Eva’s Bakery

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

k e M ag in e

Once again, we have a memory of a mother to thank for this bakery. In this case, Charlie Coomb’s great-grandmother, Eva, is immortalized “with love and butter.” But let’s be clear: Baking bread and making pastry are two distinctly different enterprises. Here in Utah, we’re not so picky as a rule, and the staff of life and the sweet stuff often come from the same hands. Not at Eva. The baker and the pastry chef rule their domains, one with an appropriately heavier hand than the other. Breads here, made with local flour, are crusty without, moist within and don’t last long, as befits good bread. Be prepared for French toast. Pastries, on the other hand, are light and flaky, ephemeral. Time your stop for lunchtime, so you can have a bowl of onion soup before taking your loaves and tarts.

S a lt

155 S. Main St., SLC, 801-355-3942

Best Neighborhood 2 014

Avenues Bistro on Third 564 E. Third Avenue, SLC, 801-831-5409

A series of peripatetic chefs, a slightly bohemian staff and management, a name no one can get right and on-going zoning struggles over a patio and bar haven’t dimmed neighborhood enthusiasm for this tiny and undeniably charming cafe. Owner Kathie Chadbourne revels in the local, and approaches her businesses in an unorthodox fashion, but part of the charm at Avenues Bistro is its eccentricity. For example, the controversial postagestamp speakeasy and the original tiles under the bar and the menu, which has changed so often since the bistro’s opening that it’s hard to go back for favorites. Never mind, you’ll find a new one.

Salt Lake magazine’s Dining Awards

Hall of Fame

Six years ago, we instituted the Utah Dining Hall of Fame, to honor restaurants that not only achieved excellence but maintained it over the years. These are places that set–and then re-set–the bar for Utah cuisine. They serve as an example of the level of quality other places should strive for. This year, we asked several Hall of Fame restaurants to serve as the panel of judges for the Dining Awards. Thanks to Red Iguana, Squatters Pub Brewery, Log Haven and Aristo’s.

2008

Red Iguana

Mazza

866 W. South Temple Salt Lake City 801-214-6050 rediguana.com

912 E. 900 South Salt Lake City 801-521-4572 mazzacafe.com

2008

2009

Cucina Toscana

Log Haven

2010

2011

Takashi

Squatters

736 W. North Temple Salt Lake City 801-322-1489

307 W. Pierpont Ave. Salt Lake City 801-328-3463 cucina-toscana.com

18 W. Market St. Salt Lake City 801-519-9595

1515 S. 1500 East Salt Lake City 801-484-9259

6451 E. Millcreek Canyon Road Salt Lake City 801-272-8255 log-haven.com

147 W. Broadway Salt Lake City 801-363-2739 776 N. Terminal Dr. Salt Lake City 801-328-2329 squatters.com

2013

Aristo's

Hell's Backbone Grill

224 S.1300 East Salt Lake City 801-581-0888 aristosrestaurant.com

20 N. Highway 12 Boulder 435-335-7464 hellsbackbonegrill.com

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

2014 Reader’s Choice Awards We always want to know what our readers think, and after tallying more than one thousand votes, it's clear they have very good taste. Best Restaurant: SLC

Pallet 237 S. 400 West, SLC 801-935-4431

Best Restaurant: St. George/ Southwestern Utah (tie)

The Bear Paw

Best Restaurant: PC

75 N Main St, St George 435-634-0126

Silver Star Café

The Painted Pony

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

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

Best Restaurant: Provo/Central Utah

Pallet

Communal 102 N University Ave, Provo 801-373-8000 Best Restaurant: Ogden/Northern Utah

Plates & Palates 390 N. 500 W. Bountiful 801-292-2425

Best New Restaurant 237 S. 400 West, SLC 801-935-4431 (Note: Pallet won this award last year and is not a new restaurant. Second place by a close margin was Alamexo.) Best Southeast Asian

Plum Alley 111 East Braodway #190, SLC 801-355-0543

Best Chinese

Best Indian

Best Breakfast

Sampan

Bombay House

Pig & A Jelly Jar

675 E. 2100 South, SLC 801-467-4120 10450 S. State St., Sandy 801-576-0688

2731 Parleys Way, SLC 801-581-0222 7726 Campus View Dr. #120, West Jordan 801-282-0777 463 N. University Ave., Provo 801-373-6677

401 E 900 S, SLC 385-202-7366

Best Italian

Best Undiscovered

Best Lunch

Silver Star Café 1825 Three Kings Dr., Park City 435-658-1570 Best Quick Eats

Caputo’s Market & Deli 314 W. 300 South, SLC 801-531-8669 1516 S. 1500 East, SLC 801-486-6615 Best Coffee Shop (tie)

Coffee Garden

Best Restaurant: Moab/ Southeastern Utah

Best Japanese

878 E. 900 South, SLC 801-355-3425

Hell’s Backbone Grill

Takashi

20 N. Highway 12, Boulder 435-335-7464

The Rose Establishment

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

235 4th West, SLC 801-990-6270

The

Fresco

Best Comfort Food

Pig & A Jelly Jar 401 E 900 S, SLC 385-202-7366

Pallet

1513 S 15th East St, SLC 801-486-1300

237 S. 400 West, SLC 801-935-4431

Best Mediterranean/ Middle Eastern

Best Wine List

Mazza

222 S Main St, SLC 801-456-0347

1515 S. 1500 East, SLC 801-484-9259 912 E. 900 South, SLC

Bistro 222

Best Desserts (tie)

Pallet

Red Iguana

237 S. 400 West, SLC 801-935-4431

736 W. North Temple, SLC 801-322-1489 866 W. South Temple, SLC 801-214-6050

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

Best Mexican

Silver Star Café

Bucket List

Why enjoy just one of this year's winners? Tear out this list and keep it in your wallet for future reference the old school way, or log on to saltlakemagazine.com by computer, tablet or phone to access our dining guide. Best Restaurant: Salt Lake City

Pago

878 S. 900 East, SLC 801-532-0777 Best Restaurant: Park City

J&G Grill

2300 Deer Valley Dr. East, Park City 435-940-5760 Best Restaurant: Ogden/Northern Utah

Hearth

25 E. 2500 South, Ogden 801-399-0088

Best Chinese

Best Italian

Best Bakery

Del Mar al Lago

J. Wong’s Asian Bistro

Fresco Italian Cafe

Eva's Bakery

1513 S. 15th East, SLC, 801-486-1300

155 S. Main St., SLC 801-355-3942

310 Bugatti Dr., SLC 801-467-2890

163 W. 200 South, SLC 801-350-0888

Best Wine List

Best Mediterranean (and Hall of Fame inductee)

Best Comfort Food

Best Asian

Layla

Silver Star Cafe

Plum Alley

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

111 E. Broadway, Ste 190 SLC, 801-355-0543

Best Breakfast

Best Neighborhood

BTG 63 W. 100 South, SLC, 801-359-2814 Community Service Award

Steven Rosenberg Liberty Heights Fresh 1290 S. 1100 East, SLC 801-583-7374

Best Restaurant: Provo/Central Utah

Best New + Mexican

19 N. University Ave., Provo 801-607-2485

268 S. State Street, SLC 801-779-4747

Black Sheep

Best Discovery

s a lt l a k e m a g a z i n e . c o m Mar/Apr 2014

Alamexo

4751 S. Holladay Blvd., SLC 801-272-9111 Best Indian

Saffron Valley 1098 W. South Jordan Parkway, South Jordan 801-438-4823 Best Japanese

Naked Fish Japanese Bistro 67 W. 100 South, SLC 801-595-8888

Caffe Niche 779 E. 300 South, SLC 801-433-3380 Best Lunch

Feldman's Deli 2005 E. 2700 South, SLC 801-906-0369

Avenues Bistro on Third 564 E. Third Avenue, SLC, 801-831-5409

Celebrating 75 years of

DELIVERING RESULTS Established in 1939, Nicholas & Companyâ&#x20AC;&#x2122;s food service distribution has always maintained an uncompromising dedication to our customers. Three generations later, our history and integrity has proven time and time again why our customers still prefer our Foodservice FirstÂŽ.

NIC HO L S A OMPANY &C

75 th

1939

2014

www.nicholasandco.com

PAS PA ASSION ITâ&#x20AC;&#x2122;S OUR KEY INGREDIENT

WHITE CHOCOLATE PECAN At Harmons, our Artisan Bakers create each loaf of bread by hand with the utmost care, fresh every day. And though we use locally grown and milled organic flour, what you really taste is weeks of training, early morning devotion and true passion. YOUR FOOD. OUR PASSION.

Mary Brown Malouf

diningout

Pizza by hand From Scratch takes its name seriously. It's definitely the coolest kitchen equipment in any Utah restaurant. Its pale wood and clean lines make it look like some kind of Danish sculpture or Brio toy, because when’s the last time you saw a machine made from wood? But this is a functioning kitchen tool housed in its own room at From Scratch, a restaurant that takes the “local” and “handmade” ethos popular in today’s food culture to its nth degree. Pizza starts with a crust. And this machine is an Austrian flour mill, one of only ten in the United States. It’s used to grind local Central Milling wheat to make the flour to make the crust at From Scratch pizzeria, which opened last winter on Gallivan Avenue. David Brodsky, owner of From Scratch, is equally fanatic about the other ingredients served at his restaurant. The mustard, the ricotta, the pasta, the mayo–and everything else possible, is all made from scratch. It sounds a little precious, but it works. When it comes to the pizza, the result is unique among Utah pies. It’s not strictly Neapolitan–it’s baked in a wood-fired oven but at a considerably lower temperature than the 905 degrees required by the AVPN, the official Neapolitan pizza-monitoring organization. And it’s baked slightly longer, as well. The result is a crispbottomed, bubbly crust with a slightly chewy, bready texture. Is it delicious? Yes. I particularly like the creamy “White Out,” made with Alfredo sauce, ricotta, parmesan and mozzarella with roasted garlic to spice things up. If that is too “gooshy” as one friend commented, try the meaty salumi pizza made with (Utah’s own, of course) & bourbon | From Scratch Reviews: Burgers 250+ Listings>> Grand & Little America | powder

In this issue

hearth | Ho Mei | goldener hirsch

A curated guide to dining in Utah

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

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

Guide Legend

State Liquor License

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

Creminelli meats. There are a couple of pastas and a burger to round out the menu, soups, salads and a few appetizers. Recently, From Scratch expanded from lunch only; now it’s open for dinner, too, with a wine and beer list. Whether you’re ice skating, listening to music or shopping for arts and crafts at Gallivan Center, From Scratch is the perfect place to stop in for sustenance. In fact, it’s worth a trip downtown all by itself. 62 E. Gallivan Avenue, SLC, 801-538-5090

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Very Expensive, $50+

Quintessential Utah DINING

201 4 AWARD 2014DINING Salt Lake Hall magazine OF Dining 2014 AWARD Fame AwardSLM Winner

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

The

diningguide

Salt lake city & the wasatch front American Fine Dining

Aerie Thanks to floor-to-ceiling windows,

diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is lively— with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160. EGO

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

Forage Young star chef/owners Viet

Pham and Bowman Brown have made their mark already. Although Forage belongs to both of them, its kitchen is currently dominated by Brown while Pham is becoming famous on TV. Solo, Brown is serving some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at

Salt Lake’s AAA Five Diamond Awardwinning Grand America Hotel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801258-6708. EGMM

La Caille Utah’s original glamor girl is regaining her luster. The grounds are as

beautiful as ever; additions are functional, like greenhouse, grapevines and vegetable gardens, all supplying the kitchen. The interior has been refreshed and the menu, rethought by Chef Brandon Howard with today’s tastes in mind. The Common Wealth menu, served several times a week, offers three courses for $36, dispelling the no-expense-spared reputation. Treat yourself. 9565 Wasatch Blvd., Sandy, 801DINING 2014 EGMM 942-1751. AWARD

Hall Log Haven Certainly Salt Lake’s

most picturesque restaurant, the Fame SLM OF

old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, high-energy food. 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

and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM

Shallow Shaft Sauces are supreme: Try

a kiwi-tomato salsa on marinated chicken breast or ancho-chili sauce on a Utah rack of lamb. 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 Hall OF isFame more interesting than ever, breakfast, SLM and dinner. Nosh, listen to music lunch and relax with a drink in the bottle-lined speakeasy. 564 E. Third Ave., SLC, 801-8315409. EGL DINING

2014 AWARD

Bistro 222 One of a trio of local bistros,

this one is sleek and urbanely stylish as well as being LEED-certified. You can feel good about that and about the food, graciously served under the direction of Miles Broadhead, one of our city’s finest hosts. Fare ranges from classic ribeye for two to unusual but delicious beet gnocchi. 222 S. Main, SLC, 801-456-0347. EGM – N

Pago Tiny, dynamic and fooddriven, Pago’s ingredients are locally-sourced and re-imagined regularly. That’s why it’s often so crowded. Hall OF The list of wines by the glass is great, but Fame theSLM artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N

Blue Lemon Blue Lemon’s sleek interior

Pallet As Portlandia as SLC gets, this

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-Ameri-

DINING

2014 AWARD

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine

The Real Thing This Alta original takes you back to Utah’s good old days. Go, quick, before they remodel.

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

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

dining guide can fave. Pancakes, patty melts and chickenfried 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—the house smoked salmon is good three times a day. Chef Ethan Lappe sources food all over Hall OF Northern Utah. In the morning, try homeFame SLM English muffins. End your evening made with the brilliant grapefruit brulee. 779 E. 300 South, SLC, 801-433-3380. EGL – N DINING

2014 AWARD

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. 2 991 E. 3300 South, SLC, 801-466-1202. EGM

Copper Onion An instant hit when it

opened, Ryan Lowder’s Copper Onion has improved steadily: Specials are more special, the menu is more balanced (a little less fat, a little less salt) and with the recent rejiggering of space, the space is even more welcoming. Drop in, have one of Jimmy Santangelo’s seasonal cocktails and food to sate anytime hunger pangs. 111 E. Broadway, SLC, 801-355-3282 EGL – N

The Dodo It’s hard even to update the re-

YAKITY YAK

Hearth on 25th Makeover in Ogden. Did you ever eat yak? I hadn’t, until I tried it at Hearth, the restaurant that used to be Jasoh! Finally, that irritating exclamation mark is gone, but this quirky upstairs restaurant that has been introducing Ogdenites to fine flavors for years is here more than ever. Gone is the awkward juxtaposition of two separate concepts under one roof. Now, as our server rejoiced (in a bit of oversharing), he doesn’t have to wear a tie to work to learn about wine. But back to the yak. It had a deep, beefy flavor but a lean texture and was excellent served with a stir-fry of broccoli and some rice. Altogether, it was an enormous plate of food. Hearth’s centerpiece is a wood-fired oven, and much of the menu is inspired by that–the pizzas, the flatbreads and the hearth breads, all made with the same basic dough and baked in the wood oven but shaped in different thicknesses with varying textures. There were several elk dishes on the menu; we tried the medallions, raspberry red, its flavor deepened by a wild mushroom risotto. Of course, we didn’t want dessert, but of course we tried one and the “chocolate Italian souffle” was not, as we had feared, just another molten chocolate cake, though it wasn’t really a souffle, either. It came in a ramekin and whatever you called it, it was the essence of barely sweetened dark warm chocolate, reminding me that I actually do like chocolate after all. 25 E. 2500 South, Ogden, 801-399-0088

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view 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 Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801596-0566. EGM Epic Chef/owner Ken Rose’s American food borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Faustina Chef Billy Sotelo tweaks the menu here according to his award-winning sensibilities. Lobster pot pie still makes an appearance as an appetizer, and blueberry souffle is still the grandest finale. 454 E. 300 South, SLC, 801-746-4441. EGN Lamb’s Grill Café They say it’s

the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti,

dining guide barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes

with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meat loaf 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 S., SLC, 801-266-4322. EGL

Little America 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, 801596-5704. EGL – M

Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace, the full meal deal or the tapas—Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce. For dessert, the caramel-sauced gingerbread, or the dessert wine tasting. 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. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

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

but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space—imaginative and refreshing. 151 S. 500 East, SLC, 801-3220404. EGL – M

Piñon Market and Café Piñon is a

breakfast and lunch mainstay, but remember it for dinner too. It’s the perfect place to pick up a picnic for an outdoor concert or day hike and check out their healthy menu. 2095 E. 1300 South, SLC, 801-582-4539. GM

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. EGL – M

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

Roots Café A charming little daytime

New Location

Everyone’s favorite meatball sandwich has a new southerly location.

cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 E. East Millcreek, 801-277-6499, GL – M

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

dining guide 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 EL – M 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, 801-2880051. 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

Resort

Goldener Hirsch European graciousness meets American appetites. From the restaurant to the rooms, Goldener Hirsch is an inn of a different color. It’s the only hotel in Deer Valley that is family-owned(though it is, after all, the Eccles family) and though from the outside it blends in with Silver Lake Lodge, the Chateaux, Stein Eriksen and all the other confusion that is Silver Lake Village, once you’re inside, it’s like no other. Mostly this is because Goldener Hirsch takes its style cues from its namesake, Hotel Goldener Hirsch, in Salzburg–so the comfort and service are top-notch, but the scale is different. It’s European, not American. The lobby is cozy, not cavernous, (and which adjective do you find more welcoming?) There are only 20 rooms and the rooms are also cozy, with a combination sitting area and bedroom, and quaint touches like stenciled walls and staghorn hooks. Luxury here isn’t defined by how many flat-screens TVs are in the room, but by the real wood fire in the fireplace, the humidifier that offsets the alpine dryness and the gigantic bathtubs. The European style extends to the stencilled and stag-filled dining room, with its paned windows and fireplace. Obviously, there is wiener schnitzel on the menu, and fondue; Goldener Hirsch is not afraid of tradition. But Chef Ryan Burnham gets plenty of opportunity to exercise the creativity he honed at Pago: sunchoke risotto with the lamb shank, mushroom-leek bread pudding with the chicken, seared scallop with Swiss chard, cauliflower and pine nuts. Our last meal was uniformly delicious and served with Old World grace. 7570 Royal St, Park City, 435-649-7770

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

The Wild Grape Troy Greenhawt bases

his business on super-convenient flexibility—it’s open for weekend brunch, lunch, dinner, Sunday supper and late-night noshing. Bartender Sean Neves is one of the city’s best. 481 E. South Temple, SLC, 801-746-5565. EGL – M

Bakeries, coffee houses & Cafés

Carlucci’s Bakery Pastry and a few

hot dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-3664484. GL

Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the bouHall OF langerie, Fame meaning sweet and daily breads DINING

2014 AWARD

SLM

s a lt l a k e m a g a z i n e . c o m mar/apr 2014

dining guide Salt Lake Roasting Company At SLC’s

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

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

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

So Cupcake Choose a mini or a full cake,

La Bonne Vie Cuter than a cupcake, Grand America’s new pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL Les Madeleines The kouign aman still

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-2748300. GL

The Rose Establishment The Rose is

a place for conversation as much as coffee. But coffee is from Four Barrel Coffee Roasters, and the cinnamon toast is killer. 235 S. 400 West, SLC, 801-990-6270. GL

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, 801-3552294. GL

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

Mini’s Leslie Fiet has added 7-inch pies

Barbecue & southern food

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; 1751 S. 1100 East, SLC, 801-746-2208 GL

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, 801-4845963. EGL

R&R Fresh from a winning turn on the

competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a bricks and mortar restaurant with great success. 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 of beerfriendly food was conceived by chef Robert Angellili 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

Thank The Lord One of the city’s few bakeries open on Sunday morning.

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dining guide

The Grand Buffet at The Grand

Cooked to order at The Grand America

Little America’s classic breakfast

BREAKING THE FAST

Brunch and Bruncher Breaking your fast at The Grand and Little America. The morning clatter in a classic American coffee shop is unmistakable. There’s a brisk energy to it—the quick steps of a no-nonsense server, the slight ting of coffeepot against a heavy cup. I was afraid when Little America announced the remodel of its coffee shop, for decades a favorite Salt Lake morning meeting spot, that the new place would be all Starbucks-sleek and moderno. But no. In fact, the new glorifies the old with nostalgic photos and picture menus, and you could recognize the menu from your ‘50s childhood. Except for the prices. It’s still one of the most comforting places in town for a basic American breakfast if you’re a certain age. And at lunch, the grilled cheese is impeccable and the milkshakes are served in the silver shaker, wrapped neatly with a napkin. 500 S. Main Street, SLC, 801-596-5700.

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The grand Sunday brunch is another American standby—more food than anyone could eat, all the menu choices right there live before your eyes instead of listed in black and white. You just have to fetch it yourself. Breakfast is brisk; brunch is leisurely. And few do the grand brunch in more complete style than The Grand America. Its excellence comes from the top down: Ali Raafati’s title is Ambassador of Special Events at The Grand America and he makes brunch there a special event. Guests are cosseted with Old World courtesy under his benevolent rule and the expected morning menu of bacon and eggs is enlarged to include porchetta, ebleskivers, ahi poke and carpaccio. 555 S. Main, SLC, 801-258-6000

dining guide The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-9618400. EGM

Beerhive A great downtown beer bar

with great food as well. The ice bar keeps things chill. Don’t forget about it. 128 S. Main St., SLC, 801-364-4268. EGL

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

Cotton Bottom Inn Remember

when this was a ski bum’s town? The garlic burger and a beer is what you order. (Over 21 only.) 2820 E. 6200 South, SLC, 801-273-9830. EGL

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 home-style meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. 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 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. Now open in Fashion Place Mall. 254 S. 200 DINING 2014SLC, 801-521-7446. EGM West, AWARD

Hall Squatters Pub Brewery One of the “greenest” restaurants in town, Fame SLM OF

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

Burgers, Ltd.

This SLC landmark is for sale so get the garlic while you can.

Millcreek Café & Egg Works This spiffy neighborhood place is open for

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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

Pig and a Jelly Jar Breakfast and lunch only,

except for Sunday supper. Great chicken and waffles, local eggs, and other breakfasts are served all day, with home-style additions at lunch and a single menu supper on Sunday evenings. Beer only. 410 E. 900 South, SLC, 385-202-7366. GM

Burgers, Sandwiches, Delis

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

Contemporary Japanese Dining

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, Hall OF 801-906-0369. GL Fame DINING

201 4 AWARD

SLM

Good Dog Part of the national hot dog revival,

gourmet doggery Good Dog serves Nathan’s and Sabrett’s weiners, with your choice of toppings. Try the excellent chili. 30 E. Broadway, SLC, 801-364-4217. GL

18 west market street • 801.519.9595

Guzzi’s Vintage Burgers & Fries The renais-

sance of the garlic burger is the huge news at this little not-so-fast burger joint, but if you’re not in the mood for that much fragrance, the blue and bacon or the Maui burgers are also terrific. An honest little hole-in-the-wall where potatoes are fried while you wait and so are the bacon and eggs in the breakfast sandwich. 180 E. 800 South, SLC, 801-364-4541. GL

3 DAY JUICE CLEANSE LOSE WEIGHT THE HEALTHY WAY

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

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

Fill your body with live organic nutrients that will provide nourishment down to a cellular level.

REBOOT

reboot your metabolism

IMPROVE

improve mental clarity

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of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrées and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

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

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and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGL – M

Chinese

Asian Isle This place probably does as

much takeout as full-service business— traffic is heavy, but the dining room is tiny. The diner gets to mix and match proteins and sauces for the stir-fries; there is also a list of pan-Asian noodle dishes. 488 E. 100 South, SLC, 801-363-8833. GL

Asian Star The menu is not frighteningly

authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-5668838. ELL

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 DINING

2014 AWARD

J. Wong’s Asian Bistro This is

one of the only elegant Chinese restaurants in town, but that doesn’t mean lunch—Chinese or Thai— Hall OF isn’t a good deal. It’s a great deal. Note the Fame SLM specialty Chinese menu: Don’t miss the ginger whole fish. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801350-0888. EGM

Little World It’s a definite dive, but its followers are faithful. If you don’t like the ambience, drive through. 1356 S. State St., SLC, 801-467-5213. GL – M

Authenticity plus ham

Salt Lake City Chinatown Ho Mei Chinese Barbecue The official Utah Chinatown has big red gates to welcome you into the strip mall of Sino-shopping. Ho Mei greets you with hanging ducks. And though the menu here is as long as, um, a Chinese menu, featuring hundreds of dishes, I can only vouch for a few so far. Fortunately, the range invites exploration, and equally fortunately, several servers speak excellent English and can be your psychopomp to the perfect Ho Mei meal. Which should include barbecue, including some of the duck in the window, but also your choice of roasted duck, roasted pork, barbecued pork, spare ribs, soy sauce chicken, steamed chicken, stewed beef, duck wings, spiced pig stomach, spiced cuttlefish and spiced intestine. (Okay, I admit it, I prefer it when cuisines use a euphemism for intestine.) There are miles to go towards mastering Ho Mei’s menu, but the prices allow it and the results are worth it if you’re interested in real Chinese food. Of course, there is ham-fried rice on the menu, because, I mean, we are in Utah. 3370 S. State Street, SLC, 801-486-8800

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Plum Alley A pan-Asian delight, low-

key but high-style, chic but funky, with chef’s invention laid over Asian classics. Kimchi stew is a wonder and don’t miss the steamed buns. 11 E. 300 South, SLC, 801355-0543. 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 new, slightly larger Sugar House cafe has a larger menu. 336 W. Broadway, SLC, 801-363-4444. 2314 S. Highland Dr., 801-486-9999. GL Café Madrid Authentic dishes like

garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-2730837. EGM

dining guide Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago, and chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. 1291 S. 1100 East, SLC, 801-487-0699. EGM – N Franck’s Founding chef Franck Peissel’s

influence can still be tasted—personal interpretations of continental classics. Some—like the meatloaf—are perennials, but mostly the menu changes according to season and the chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

La Caille Utah’s showplace has been

revived and renewed. The extravagant setting and grounds are as impressive as ever, but the kitchen has taken on new life and commitment to fresh, local ingredients (take a look at the gardens, greenhouse and vineyard) and inventive, French-influenced cuisine. 9565 Wasatch Blvd., Sandy, 801942-1751. EGN$

Paris Bistro Welcome the return of 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 mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrées 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, 385-259-2014. EGM – N Copper Bowl Another excellent Indian restaurant, Copper Bowl is a chic restaurant, 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

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 origi-

nal art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot-stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801328-2077. EGM

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M DINING

2014 AWARD

Saffron Valley East India Cafe

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

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dining guide Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul–spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

Italian & Pizza

Amore by Cannella’s A pizza-only off shoot of the neighborhood Italian spot; you can buy it by the slice. 208 E. 500 South, SLC, 801-532-3562. GL Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801294-8800. EGL Café Trio Pizzas from the wood-fired

HERE’S THE BEEF

Burgers and Bourbon All-American eatery at Montage. Two undeniably all-American foods, burgers and bourbon, are glorified in the latest eatery at Montage Deer Valley. To the max: Burger prices range from classic ($18) to lux ($32) and cocktails are all double-digit. On the other hand, these are topshelf burgers, made with a “proprietary” blend of farm-raised beef and cushioned by a toasted potato bun made by Pierre’s Country Bakery. The bottom-of-the-line burger comes with Bibb lettuce and vine-ripened tomatoes; the “Lux” with foie gras, truffles, arugula and bourbon caramelized onions. If you look at it historically and globally, this is a pretty good deal. The “DB Royale,” a double truffle burger fabricated by star chef Daniel Boulud, used to cost $120. So, heck—have two “Lux” burgers! Lots of the fare has a whiskey tinge, including the milkshakes if you’re so inclined, and you can sample a flight of single barrel, aged and other bourbons. It’s only slightly upsetting to me as a writer that the lavishness here didn’t extend to paying a copy editor, so the menu claims burgers are finished to “palette perfection” instead of “palate perfection.” Or maybe I’m wrong, there’s a patty dressed in “Radiant Orchid,” Pantone’s color of the year. 9100 Marsac Avenue, Park City, 435-604-1300

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brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476.

EGM

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. 55 W. 100 South, SLC, 801-364-8833. EGM DINING

2014 AWARD

Caffe Molise BTG Wine Bar

A sibling of the Italian restaurant above, BTG is really a wine bar; because the food comes from Caffe Hall OF Molise’s kitchen, we’re listing it here. The Fame SLM though, is the selection of more than draw, 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 200 South, SLC, 801-3592814. EGM

Cannella’s Downtown’s essential ItalianAmerican comfort food spot. 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

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.

ARISTO’S

224 S. 1300 East, SLC (801) 581-0888 aristosUT.com Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch and dinner Mon - Sat For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009

Avenues ProPer restAurAnt & Publick House 376 8th ave, suite C, SLC (385) 227-8628 avenuesproper.com

“The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch! Lunch | Dinner | Brunch | Late Night

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diningguide guide dining 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 DINING 2014 East, SLC, 801-486-6615. EGL AWARD

Hall Cucina Toscana Cucina Toscana provides all the convivial Fame SLM OF

pleasure dining can bring. An energetic, not an elegant, environment, it’s white-tablecloth in its intentions. 307 W. Pierpont Ave., SLC, 801-328-3463. EGN

Cucina Vanina A marinara-tinged taste of Southern Italian foods—pasta alla matriciana, pasta e polpette, chicken cacciatore—reminding you what a delight correctly cooked pasta can be. 1844 Fort Union Blvd., Cottonwood, 801-938-9706. EGM Este Pizza Try the “pink” pizza, topped

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

Fresco The kitchen continues the trend of excellence greater than size. Try bucatini tossed with romanesco sprigs, cherry tomatoes, Hall OF kalamata olives, grana padano and olive Fame oil.SLM Desserts are amazing and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN DINING

2014 AWARD

PlATE-CENTRIC

Powder at Waldorf-Astoria Same bleached antlers, yet another name. The restaurant space at Park City’s Waldorf-Astoria has been through some changes. From the much-heralded Spruce through the optimistic vision of John Murcko and the illconceived name Slopes to its current incarnation as Powder, one problem has remained: the unfortunate L-shaped layout of the bar and dining room. The long, narrow bar area (with those cool bleached antlers) inevitably becomes a corridor, ending in the inexplicably windowless dining room. It’s a tough space for which to create an identity and I suspect that at some point the whole thing will be torn out and redesigned. That’s not Clement Gelas’ problem. The French chef from Talisker is in charge only of Powder’s food. So keep your focus on the plate. Gelas has moved the menu back from the original edge and away from the health-oriented tricks of the second incarnation to solid middle-classic, hearty mountain-fit fare with the touch of originality to prove a real chef is in the kitchen. Example: Willis Ranch lamb shank. We’re all accustomed to the slow-simmered shank and polenta combo, but this one is finished with a caraway sauce, complemented by caramalized Brussels sprouts and sided by polenta enriched with mascarpone. The result is shank elevated. Steelhead trout from the Koosharem Reservoir in Southern Utah is sauced with another under-used flavor, sorrel. Tortellini stuffed with porcini enlarges on the classic pumpkin-sage-brown butter triad with truffles. And the inevitable fondue has been transformed with salted caramel (see p. 30). 2100 Frostwood Drive, Park City, 435-647-5500

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Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801486-5643; 4040 S. 2700 East, SLC, 801277-7700; 1632 S. Redwood Rd., SLC, 801433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Nuch’s Pizzeria A New York–sized eat-

ery, 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, but the original is downstairs, covered in graffiti with an atmosphere saturated in beer. 1320 E. 200 South, SLC, 801-582-0193. EL

Bistro 222

222 S. Main St, SLC 801-456-0347 bistro-222.com

Great meals in great settings - one of life’s simple pleasures. Bistro 222 offers the City’s most cosmopolitan dining experience offering a contemporary American menu tended by service professionals. Full bar and extensive wine list. Curbside or covered valet parking. Relive a memory or create a new one. Full Service or Express Lunch @ 11:00am Dinner Service @ 5:00pm

BOMBAY HOUSE CUISINE OF INDIA

2731 E. Parley’s Way, SLC · 801-581-0222 7726 Campus View Dr., #120, WJ · 801-282-0777 463 North University Ave, Provo · 801-373-6677 bombayhouse.com

Eating at Bombay House is about much more than just food. It is a complete cultural submersion for all five of your senses. The rich aroma of exotic spices; the rhythms and songs of an ancient culture; warm, intimate lighting; vibrant murals portraying scenes from Indian life and legend; oven-toasted flat bread warming your fingers as you tear a piece to eat; the exquisite flavor of sumptuous food cooked to perfection and served with the same care and courtesy extended to family and guests of the highest honor. Bombay House is about providing you with a truly exceptional experience.

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BRIO TUSCAN GRILLE

FASHION PLACE MALL · (801) 262-6500 6173 South State Street, Murray CITY CREEK CENTER · (801) 359-4401 80 South Regent Street, SLC BrioItalian.com

BRIO!, (meaning “lively” or “full of life”) is a casual restaurant serving authentic, northern Italian food. BRIO brings the pleasure of the Tuscan country villa to Salt Lake City. Gather around our table and enjoy premium quality steaks, chops, seafood and made-to-order pastas. At BRIO our motto is fashioned after the Tuscan philosophy- “TO EAT WELL, IS TO LIVE WELL.” Buon Appetito! Weekend Brunch · Light Menu With Entrees 550 Calories or Less Full Bar Available With Extensive Wine List · Outdoor Terrace Dining Reservations · Catering To-Go · Online Ordering · Private Dining for Groups

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dining guide 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, 801268-1017. EGM

Salt Lake Pizza & Pasta And sand-

wiches and burgers and steak and fish… the menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-4841804. EGL – M

Sea Salt The food ranges from ethere-

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

EGN

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

EGM

Siragusa Another strip mall mom-and-pop

Japanese

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

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

and his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is beautifully Italianate and set up so Valter can be everywhere at once. Besides your favorites from the old restaurants, there are new delights, including a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563.

EGN

Vinto This easy-to-use trattoria features American-style wood oven-fired pizza,

special pastas and complicated, meal-sized chopped salads. Desserts, made by Amber Billingsley, are perfect. Get some gelato to go.418 E. 200 South, SLC, 801-539-9999.

Ahh Sushi!/O’shucks The menu fea-

tures classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801596-8600. EM

Dojo In our sushi-saturated city, this lounge-like restaurant offers a range of Japanese cuisine—tempura, wagyu, sashimi and rolls. 423 W. 300 South, SLC, 801-328-3333. EGN Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabifilled, 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, 801-4873525. EM

Cafe Galleria

6055 South 900 East, SLC · (801) 266-2225 101 W Main St., Midway · (435) 657-2002 cafegalleriapizza.com A little taste of Italy right here in Utah. Authentic wood-fired pizza, bagels, and homemade meatballs. In the summer, relax under the evening stars and enjoy our local musician’s favorite songs. In the winter, come in to the warm, cozy atmosphere of our wood-fired grille. A selection of appetizers, fresh salads, stacked high bagel sandwiches and our full breakfast will entice you to dine with us daily!

Awarded Best In State Local Pizza 2010, 2011, 2013.

CaffÉ Molise

55 West 100 South, SLC (801) 364-8833 caffemolise.com Caffé Molise is a full service restaurant featuring fresh Italian cuisine inspired by the Molise region of Italy. Enjoy dinner surrounded by local art in our dining room or choose a table on our delightful garden patio. We are a liquor licensee and offer wine, beer, and cocktails. Friday evenings feature live jazz with the John Flanders Trio. Caffe Molise is the perfect pre-theatre, opera, symphony, concert or sporting event dining destination.

Drop in to BTG Wine Bar next door for Salt Lake’s best by-the-glass wine list.

DEL MAR AL LAGO

310 West Bugatti Dr., SLC (801) 467-2890 delmarallago.com

Escape to 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.

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Pieter Brueghel the Younger, Dance Around the Maypole, ca. 1625–1630, oil on canvas. Gift of Val A. Browning.

DINING

2014 AWARD

Naked Fish Gorgeous fresh, sustainably

sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef around is another highlight, and so is Hall OF the yakitori grill and the sake collection. 67 W. 100 Fame SLM SLC, 801-595-8888. GEL – M South,

Pipa Asian Tapas & Sake Bar Another Pan-Asian fusion menu—this time, in a westside strip mall, with the list of small plates fortified by a list of sake cocktails. 118 N. 900 West, SLC, 801-326-3639. GEL – M

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. DINING 2014 Main St., SLC, 801-364-7142. GM AWARD

Hall Takashi Takashi Gibo earned his acclaim by buying the freshest fish and serving it in Fame SLM OF

Celebrating 100 Years of Collecting at the University of Utah Art is 100 Gala May 29

umfa.utah.edu

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

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 DINING Park Ave., Sandy, 801-676-6466. EGM

2014 AWARD mediterranean

Hall Aristo’s The best of local Greek eateries is also one of the city’s best restaurants, period. Fame SLM

Can we crash at your place? Try fostering!

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. Entrées 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 DINING dishes, too. 4751 S. Holladay Blvd., Holladay, Hall OF 2014 801-272-9111. EGM – N Fame DINING

2014 AWARD AWARD SLM

Hall Mazza Excellent, with the bright flavor that is the hallmark of Middle Eastern food and Fame SLM OF

a great range of dishes, Mazza has been a go-to for fine 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

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

Please email utahfoster@bestfriends.org or call 801-574-2417 bestfriends.org/utah

Mexican DINING

2014 AWARD

award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere Hall OF near white tablecloth, this bright inviting cafe offers Fame SLM

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Alamexo A fresh take on Mexican food from

FELDMAN’S DELI

2005 East 2700 South, SLC (801) 906-0369 feldmansdeli.com Known for its authentic Jewish Cuisine and it’s Corned Beef and Pastrami Sandwiches, Feldman’s has added a beer license, outdoor dining, and expanded its menu specials to include brisket, paprikash, kielbasa, golumpki, blintzes, vegetarian sandwiches, gluten-free bread, and chocolate egg creams. Smoked Whitefish Salad and Chopped Liver are now frequent offerings. Feldman’s has been recognized for its bagels, knishes and latkes in “Best of Utah” and “Best of the Beehive”. The Sloppy Joe is one of the Salt Lake Tribune’s best dishes of 2013. Come in for a Nosh!

Best OF THE

Beehive

2013

Franck’s

6263 South Holladay Blvd, SLC 801-274-6264 francksfood.com

A hidden gem in the Knudsen Corners area of Holladay, Franck’s is the home of Chef Franck Peissel, named “Best Chef” by Salt Lake Magazine and Best of State. Here, Franck’s incredible cuisine takes center stage in an intimate and whimsical atmosphere. This cozy 50-seat restaurant provides great charm and professional service. A menu of beautifully true French dishes joins Chef Franck’s favorite dishes from around the world. The flavorful, award-winning cuisine is extremely approachable, yet bears subtle nuances of incredible depth and complexity of flavors.

FRESCO ITALIAN CAFÉ 1513 South 1500 East (801) 486-1300 frescoitaliancafe.com

A secluded neighborhood treasure attached to an independent bookstore, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco also offers outdoor dining at its best on beautiful vine covered patio. Serving dinner nightly.

2010 DINING AWARDS WINNER

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dining guide tableside guacamole; the rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-7794747. EGM

Chunga’s These tacos al pastor are the

No Kidding

The unlikely sounding beet and pear taco is the bomb.

tobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, Holladay, DINING 2014 801-944-5862. EGL AWARD

Hall Red Iguana Both locations are a blessing in this City of Salt, which Fame SLM OF

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

still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-3221489; 866 W. South Temple, SLC, 801-2146050. EGL – M

Frida Bistro Frida is one of the finest

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

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. 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

Luna Blanca Taqueria Mikel Trapp

(owner of Trio and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortillawrapped meals—involving quinoa and por-

Taqueria 27 Salt Lake needs more Mexi-

can 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. EGM

Z’Tejas A link that has loosened its chain and developed its own personality, Z’Tejas serves faithful versions of Tex-Mex, probably as good as you can get it outside the lone star state. 191 S. Rio Grande, SLC, 801456-0450. EGM

SEAFOOD

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. EG

The Oyster Bar This is 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

East-West Connection Pork and shrimp rolls, curry shrimp and the “Look Luck” beef (beef in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM Ekamai Thai The tiniest Thai restaurant

in town is owned by Woot Pangsawan, who provides great curries, to go, eat there or

SALT LAKE COUNTRY CLUB FRIDAY, SEPTEMBER 5, 2014. SPONSORSHIP OPPORTUNITIES & TICKETS AVAILABLE WWW.SALTLAKEHEADSTART.ORG/BLOOM jclark@slcap.org

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GOLDENER HIRSCH INN Park City (800) 252-3373 (435) 649-7770 GoldenerHirschInn.com

RATED TOP RESTAURANT IN PARK CITY AAA 4-Diamond Award Wine Spectator Award since 1995. Serving Euro-American Cuisine featuring the renowned Wiener Schnitzel, Apple Strudel, and Four-Cheese Fondue Reservations Suggested.

2010 DINING AWARDS WINNER

2009 DINING AWARDS WINNER

GRACIES

326 South West Temple, SLC 801-819-7565 www.graciesslc.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.

J&G Grill

The St. Regis Deer Valley 2300 Deer Valley Drive East, Park City (435) 940-5760 jggrillparkcity.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, Grilled Clark’s Farm Lamb Chops, 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, après, dinner and private events.

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land repertory dance theatre presents

april 10-12 | 7:30 pm | rose wagner

have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717 and 1405 E. 2100 South, SLC, 801-906-0908. GL

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

above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure—it’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious mom-and-pop

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

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

Pawit’s Royale Thai Cuisine Curries are fragrant

Experience breathtaking choreography embodying Utah’s red-rock landscapes, wetlands, forests mountains. and mountain

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

Sapa Sushi Bar & Asian Grill Charming Viet-

namese 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

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a precise

Also in the Jeanne Wagner gallery

LAND-INSPIRED ART AUCTION by Utah artists to beneﬁt RDT.

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

Thai Siam This restaurant is diminutive, but the fla-

Scan for a chance to win tickets!

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vors 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

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

THE GRILLE AT JEREMY RANCH

8770 N. Jeremy Rd, Park City (435) 649-2700 · (801) 531-9000 thejeremy.com

Come enjoy the Grille at Jeremy Ranch Golf & Country Club. Experience delicious cuisine with incredible mountain views and great prices. Attend events such as Wine Tasting’s, Live Music & Prime Rib Thursdays as a Social Member for only $25 annually! Open Thursday – Saturday 11am – 9pm and Sunday 8am – 3pm. Only 20 minutes from Salt Lake! Let us host your next party, banquet, meeting, wedding or event!

Keys on main

242 S. Main St., SLC (801) 363-3638 keysonmain.com

Keys On Main is a full service Dueling Piano club located in the heart of Downtown Salt Lake. We offer a full bar, and a food menu featuring sandwiches, salads, wraps, appetizers and desserts. We are open Tuesday through Saturday, with live entertainment nightly, featuring our all request Dueling Piano show Thursday through Saturday. For information about reservations or private parties go to www.keysonmain.com, or call 801.363.3638. Keys On Main is 21 and over.

legends

677 South 200 W, SLC (801) 355-3598 whylegends.com

A lively gastropub in the heart of Salt Lake City, we pride ourselves on fine food and great service. Watch our giant screens while you enjoy an awesome meal and full bar. Stop by any time for the best food and sports in town, or call ahead to reserve space for your group. We have a FREE VIP/Banquet Room for your special events. No food purchase necessary to order alcohol, and minors are welcome with an adult 21or older.

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dining guide Steak

Christopher’s The menu is straightfor-

ward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

Fleming’s Prime Steakhouse This

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

Another Taco Would you believe fried chicken in a waffle taco shell? Try it.

Ruth’s Chris Steakhouse This Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN Spencer’s The quality of the meat and

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

Vegetarian

Living Cuisine Living food (never heated over 116 degrees) is an increasingly popular cuisine. Here it is pulled it off with great flair and served with kindness. The raw tacos and pizza are particularly good. 2144 Highland Dr., SLC, 801-486-0332. L

One World Café Surely, this is the oddest business plan in Utah—no prices and no menu. Choose your meal, decide what it’s worth, and pay just that. 41 S. 300 East, SLC, no phone. L Sage’s Café Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL – M Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

Park City & The wasatch back American Fine Dining

Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to

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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 the line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-6041300. EGN

350 Main The kitchen has taken on new life under a new chef, Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN The Farm at Canyons Food is at the

forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and produced handmade 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 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 DINING

2014 AWARD

J&G Grill Jean-Georges Vong-

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

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

Mustang A duck chile relleno arrives

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

Silver Main Street got its glitter back at Silver. Black kale caesar is an amazing salad, the alternate greens adding an earthy chew to balance the heavy dressing and the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO

DINING

2014 AWARD

Silver Star Cafe Chef David

Bible serves comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle Hall OF orFame Niman Ranch pork cutlets with spaetzle. SLM Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-658-1570. EGM

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 was 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 Talisker On Main The food is locally

sourced and classically wonderful, with only a little moderno foam spritz to prove we’re in the 21st century. Famous for its chef’s tasting menu, which ranges from adventurous to classic. 900 Main St., Park City, 435-658-5479. EGO

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435615-9878. EGO

American Casual

Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M 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 set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

LOG HAVEN RESTAURANT

4 miles up Millcreek Canyon (3800 South), SLC (801) 272-8255 · log-haven.com Serving dinner every night beginning at 5:30 ROMANTIC WILDERNESS DINING VOTED AMERICA’S MOST ROMANTIC RESTAURANT—TRAVEL & LEISURE Innovative cuisine, featuring local produce and game SEASONAL LOW-CALORIE / HIGH IMPACT MENU 3 courses, under 700 calories EASTER & MOTHER’S DAY CELEBRATIONS, RESERVATIONS NOON TO 5:00 PM FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

2013

LugAno

3364 S. 2300 East, SLC (801) 412-9994 luganorestaurant.com

Lugano has been your neighborhood favorite for years. Whether you’re in for a glass of wine and a Carpaccio with a friend on the weekend or with your family celebrating your Grandma’s birthday Sunday evening, our expert staff will be here to greet you. Italian inspired, seasonally selected and locally sourced ingredients come together to create dishes from our new Executive Chef Barney Northrop. Open Monday - Saturday 5-10 PM and Sunday 5-9 PM

MacCool’s

U of U location at Foothill Village Mall, SLC (801) 582-3111 On beautiful ‘Hotel Waterpark’, Layton (801) 728-9111 Historic 25th Street in Ben Lomond, Ogden (801) 675-5920 maccoolsrestaurant.com · benlomondsuites.com

‘There are no strangers here, only friends who have not met . . . ‘ House created sauces, dressings. House roasted meats. Fresh seafood and house cured, smoked gravlox. Daily additions & ‘Weekend Brunch’ (Friday thru Sunday). Banquets, catering & events.

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

Bar Grub & Brewpubs

Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Salt Lake 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

Road Island Diner An authentic 1930s

Wasatch Brewpub This was the first

diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435783-3466. GL

Simon’s Grill at the Homestead The

Bistro 412 The coziness and the low wine

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

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

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

Café Terigo This charming café is the

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

Italian & Pizza

Zermatt Resort The charming, Swiss-

Cisero’s High altitude exercise calls for calories to match. The private club features live music and DJs. 306 Main St., Park City, 435-649-5044. EGM

bakeries & cafés

Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435645-8646. EGM

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

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

Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

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brewpub in Utah, and it serves beer- and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the pool tables upstairs are equally popular. 250 Main St., Park City, 435-649-0900. EGL – M

Continental & European

EGN

Besides terrific breads and sweets, Stephanie Krizman makes some of the best lasagne in the state.

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

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

Get It To Go

Red Rock Junction The house-brewed

s a lt l a k e m a g a z i n e . c o m J aanr//Faepbr 22001144 m

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-6580669. EGM – N 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 tea-smoked duck. This is what “fusion” promised. 577 Main St., Park City, 435-615-0300. EGO

Mexican & Southwestern

Baja Cantina The T.J. Taxi is a flour

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Chimayo One of Bill White’s prettiest places, 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 restau-

rant 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 familyowned 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 popular spots: make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-6457253. EGM–N Shabu Shabu House The second shabustyle 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

outdoors MAZZA

912 E. 900 South, SLC (801) 521-4572 mazzacafe.com Mazza Middle Eastern Cuisine has been an institution in Salt Lake City, Utah for more than 10 years. With two restaurant locations on 9th & 9th and 15th & 15th open Monday through Saturday for lunch and dinner you can enjoy fresh, authentic Middle Eastern cuisine such as Falafel, Shawarma, Kebabs, dips and salads whenever you want. The expansive menu also includes specialty platters prepared from scratch, using fresh, high quality ingredients. Mazza boasts one of the largest selections of Middle Eastern beer and wine in the United States. Be sure to try one of the desserts for the perfect finish to your meal.

ZAGATRATED

America's Top Restaurants

naked fish JAPANESE BISTRO

NAKED FISH JAPANESE BISTRO 67 W. 100 South, SLC (801) 595-8888 nakedfishbistro.com

BEST JAPANESE RESTAURANT 2010, 2012, 2013 — Salt Lake magazine BEST OF STATE AND BEST OF THE BEST 2012, FINE DINING - JAPANESE We are proud to be Utah’s first sustainable sushi restaurant. It is our goal is to provide both inspired and environmentally responsible meals. We are dedicated to using sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.

2010 DINING AWARDS WINNER

SILVER

508 Main Street, Park City (435) 940-1000 silverrestaurant.com Silver, a vibrant restaurant, bar and lounge on historic Main Street in Park City, fuses the excitement and ambiance of a metropolitan lounge with the flair and fine cuisine of a world class culinary destination. Serving Modern American dishes with French and Italian influences, Silver’s menu is artfully prepared and expertly executed. The cuisine is beautifully complemented by a 3,000+ bottle wine cellar and artisan cocktail program. With three levels of unique dining areas, Silver dazzles - from the inspired culinary creations to the live DJs on the weekends.

2010 DINING AWARDS WINNER

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dining guide Taste of Saigon Flavor is the focus here,

with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

Steak

Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh

Mandarin makes terrific ice cream—ginger, sour cream, Nutella, for example—and you can buy pints and quarts from the resturant.

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

Bar Grub & Brewpubs

Beehive Grill An indirect offshoot of

Prime Steak House Prime’s recipe for

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

north Salt lake & beyond American Fine Dining

Bistro 258 Everything from burgers served on ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL DINING

2014 AWARD

Hearth on 25th This is the res-

taurant that used to be Jasoh!–the quirky upstairs restaurant which has been introducing Ogdenites to fine flaHall OF vors for years. Gone is the awkward concept Fame SLM separate concepts under one roof. of two Now, as our server rejoiced (in a bit of oversharing), he doesn’t have to wear a tie to work to learn about wine. Hearth’s centerpiece is a wood-fired oven, and much of the menu is inspired by that–the pizzas, the flatbreads and the hearth breads, all made with the same basic dough and baked in the wood oven but shaped in different thicknesses with varying textures. There were several elk dishes on the menu and some yak. Try it. 25 E. 2500 South, Ogden, 801-399-0088 EGN

American Casual

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

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Union Grill The cross-over cooking of-

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

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

I Scream

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, 801-6215511. EGM

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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

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 Starburger. You must be 21 to eat and drink here. 7300 E. 200 South, Huntsville, 801-745-2002. EGL

BURGERS, SANDWICHES, DELIs

Caffe Ibis Exchange news, enjoy sand-

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

chinese

Mandarin The rooms are filled with red

and gold dragons. Chefs recruited from San Francisco crank out a huge menu; desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

italian and pizza

The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801298-7801. GL – M

Slackwater Pizza The pies here are

as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-3990637. EGM

Zucca Trattoria Chef-owner Elio Scanu’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. 1479 E. 5600 South, Ogden, 801-4757077. EGM – N

steak

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

Provo & Central Utah American Fine Dining

Communal Food is focused on the fa-

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

American Casual DINING

2014 AWARD

Black Sheep This is probably

the most “American” restaurant in town—the cuisine here is based on the Native American dishes Chef Mark Hall OF Mason enjoyed in his youth. But the funFame SLM damentals—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 Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-2234220. 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, 801607-1803. EGL – M

SILVER FORK LODGE & RESTAURANT

outdoors

11332 E. Big Cottonwood Canyon Road, Brighton (801) 533-9977 silverforklodge.com

“Comfort Food at it’s Finest!” — Ted Schiffler, City Weekly Silver Fork Lodge & Restaurant is located just 11 miles up Big Cottonwood Canyon and is open for breakfast, lunch and dinner daily. At Silver Fork Lodge, you will find an “atmosphere thought to be forgotten” while enjoying finely prepared meals, outstanding hospitality and stunning views of the Wasatch mountains. Dine inside next to a roaring fire or on the spacious outdoor patio. Full service bar and excellent wine selection. Banquet and meeting space available for weddings, parties and business groups. Call for personalized planning. Lodging available.

SQUATTERS PUBS

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

CELEBRATING OUR 25TH ANNIVERSARY IN 2014! Salt Lake’s original brew pub since 1989, serving award-winning fresh brewed beers and an eclectic menu filled with pub favorites like fish and chips, bacon wrapped meat loaf and our famous veggie burger. Salt Lake City Serving Lunch, Dinner, Weekend Brunch. Private event space for groups from 30 – 200. Park City Serving Breakfast, Lunch, Dinner & Weekend Brunch. Airport Serving Breakfast Anytime, Lunch & Dinner.

2010 DINING AWARDS WINNER

2010

2009 DINING AWARDS WINNER

Stephen’S

DoubleTree Suites by Hilton Salt Lake City 110 West 600 South, SLC (801) 410-4383 StephensSLC.com

A Restaurant in a Hotel. Not a Hotel Restaurant. Stephen’s is a casual restaurant featuring southwest and regional cuisines using the freshest ingredients available. Stephen’s breakfast menu utilizes cage free brown eggs, applewood smoked bacon, locally and housemade breads and pastries. Lunch menu has everything from soup & salads to juicy burgers & lobster mac-n-cheese. Dinner selections include for starters jumbo coconut shrimp, locally sourced grass fed beef, Morgan Valley Lamb, free range chicken, citrus chipotle glazed salmon and a rosemary-guajillo crusted ribeye steak.

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dining guide Indian

Bombay House Salt Lake’s biryani main-

stay has several restaurant sisters worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 385-259-2014; 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

Hello, Sunshine Remember, the Pony’s organic garden starts producing before northern plots.

Tortilla Bar Chef-owner Sam Oteo presents tacos in a whole new and lovely way—his tiny Tortilla Bar kitchen uses local, sustainable healthful ingredients and puts them together with a sophisticated but still earthily Mexican touch. Beets on a tortilla? Believe it. 1454 S. State Street, Orem, 385-259-2014. 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. DINING 599 W. Main St., Torrey, 435-4252014EGN 3070. AWARD

Hall Hell’s Backbone Grill Owners Blake Spalding and Jen Castle Fame SLM OF

set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N

Capitol Reef Inn & Café This family

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M

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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. Some beer is brewed on-site. 686 Main St., Moab, 435-259-6333. EGM

St. George & Southwest Utah American Fine Dining DINING

2014 AWARD

Painted Pony The kitchen

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

Parallel Eighty-Eight Chef Jeff Cro-

sland heads the kitchen. Comfort food with the panache of haute cuisine and one of the most gorgeous views of the Watchman. 1515 Zion Park Blvd., Springdale, 435-7723588. EGN

Spotted Dog Café Relax, have some

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

American Casual

Oscar’s Café Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435772-3232. GL Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL Red Rock Grill at Zion Lodge Try eating here on the terrace—melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M

Whiptail Grill Tucked into an erst-

while 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 pan-

cakes 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, 435-6560165. 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, 435-7723498. EGM

Check out sLMAG.com

Read Mary Brown Malouf’s Utah food blog On the Table Log on and join the conversation. Do you Tweet?

Follow Mary on twitter.

@marymalouf

outdoors Taqueria 27

1615 South Foothill Drive Suite G, SLC (385) 259-0712 taqueria27.com

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere on the east bench. Brunch Menu Saturday and Sunday 11am-2pm. Private dining space available. Look for our 2nd location in Holladay this Spring. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

2013

TUSCANY

2832 East 6200 South, SLC 801-277-9919 tuscanyslc.com Nestled in the foothills of the Wastach Mountains lies the accessible seclusion of Utah’s finest dining experience, Tuscany Restaurant. Conveniently located a short drive from downtown Salt Lake, allow Tuscany to engage all of your senses. Earthly aromas from the valley’s most beautiful dining patio mingle with the scents of traditional Tuscan cuisine. The beautiful variety of delightfully themed rooms easily accommodates any occasion. Our attentive, professional staff is on hand to provide service beyond expectations. Join us for large gatherings and intimate moments with that special someone. We invite you to experience the most elegant dinners in our Wine Reserve room.

Valter’s Osteria 173 West Broadway, SLC 801-521-4563 valtersosteria.com Valter’s Osteria is synonymous of hospitality, quality and simplicity delivered with true sincerity. Let me tell you something, if you have never been one of Valter’s guests yet, than you really should take care of that straight away. For us at Valter’s, hospitality is our motto, quality our goal, and simplicity our belief. Salt Lake My City, Valter Nassi

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Marketplace

saltlakemagazine.com/marketplace Walk the Red Carpet feeling like a Superstar!

Xcel fitness

Adib’s Rug Gallery

A-List House of Style

6151 Highland Dr, SLC 801.274.9235 | xcelfitness.com

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At Adib’s Rug Gallery, this several thousand year tradition blossoms amid an extensive selection of traditional, transitional, and contemporary handmade pieces. At Adib’s we offer the greatest customer experience through personal attention, education, and service, and a pressure free environment. We also specialize in hand washing, repairs, restoration and other rug related services.

Kimbo invites you to be on the A-List! With over 20 years of experience in fashion from Europe, Asia to Beverly Hills working with celebrities, CEO’s and everyday women, Kimbo is ready to bring style into your life. From prom, beauty pageants and all special occasion dresses. Please call Kimbo for personal styling service. 310.429.0013

We’ve invested blood, sweat, and years to develop the most extensive, all-encompassing fitness center in the country. Bar none. So, give us a try at no charge – come see our spotless facility, take a tour – and you’ll know why we’re growing leaps and bounds, and have the programs, the space and the reputation – to prove it.

Classic Optical

Antoinette’s Antique Jewelry

Jagged Edge Salon

192 East 4500 South, Murray 801.261.2020 | ClassicOptical.net

239 East 300 South, SLC 801.359.2192 | antoinettesjewelry.com

185 East 12300 South, Draper 801.816.3955 | jagged-edge-salon.com

Utah’s first choice in eyecare!

Fashion is now Style is Forever

To find yourself, you must lose yourself

A friendly, local optometry practice providing personal service and focus on your vision needs. Visit us for cutting edge techniques, complete eye health care, digital optical lens design, anti-glare, and the most advanced custom contact lens designs and materials. We specialize in low-vision, pediatrics, and ocular disease. Come in for custom fittings, eyewear adjustments, and evaluation of your current prescription.

For thirty-seven years it has been our privilege to preserve fine jewelry that has no fear of time. Our collection features one of a kind pieces, chosen for their design and artistic beauty.

At the JaggedEDGE Salon, we take our cues from the fashion industry elite, translating runway trends into wearable works of art. We’re inspired by fashion, grounded by innovation, humbled by our commitment to education and distinguished by our creativity and originality. Guests have a place to come where they can relax and enjoy themselves and simultaneously transform the way they look. Guests’ needs are listened to and together, our stylists and guests create a style and color that feels authentic and also reveals a side of them that they have never seen. For the first time in many of their lives, guests love their hair.

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Utah Bride & Groom magazine

340 South 600 West, SLC 1-800-872-7245 or 1-800-USA-RAIL | Amtrak.com

457 East 300 South, SLC 801.478.6830 | sweetcakebakeshop.com

515 South 700 East Suite 3-i, SLC 801.485.5100 | utahbrideandgroom.com

Enjoy the Journey

We Make Gluten Free Taste Great!

Aisle Style. Local Love.

One of the most scenic Amtrak routes in the country serves Salt Lake City. The California Zephyr® provides daily service to San Francisco, Sacramento, Reno, Denver, and Chicago. It features roomy coach seating, private sleeping car accommodations, a full service Dining car, and unparalleled views from the Lounge. The onboard experience is unique and memorable. With 500 destinations nationwide, there’s no better way to see America than by Amtrak. Book your trip today at Amtrak.com.

Made from the finest ingredients, baked fresh, delicious, and always gluten-free. Because everyone deserves something sweet!

Utah Bride & Groom magazine was born from a popular section of Salt Lake magazine 10+ years ago. And along with our other sister publication, Utah Style & Design magazine, our focus is hyper-local. The entire team is entrenched in the Utah scene investigating Utah’s best cuisine, fashion, interior design, art, entertainment and special events. Utah Bride & Groom is not only a complete resource guide for the wedding couple, it is often treasured as a lovely keepsake commemorating a special time.

Our mission is simple: to provide the best gluten free products and service to our customers at the lowest prices possible. We take great pride in our company, our commitment to customer service and in the products we sell.

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The special Marketplace advertising section offers an affordable and easy way for you to put your product, service or business in front of the affluent, ready to buy audience of Salt Lake magazine. Source: The Media Audit September 2011/12

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sales@saltlakemagazine.com (801) 485-5100 Special Advertising Section

walkMsutah.org â&#x20AC;˘ 1.800.344.4867 Walk MS connects people living with MS and those who care about them. This community event raises critical funds to support life-changing programs and cutting-edge research.

satuRday MaRCH 22

satuRday apRil 26

satuRday sept 13

Southern Utah

Salt Lake City

Northern Utah

Tonaquint Park, St. George

The Gateway Mall

Ogden Botanical Garden

be inspired. Get connected. walk Ms.

onthetown Covering the state’s top galas, festivals, fundraisers and events Kim Johnson of ABC4

American Red Cross 2013 Autumn Gourmet Gala Snowbasin Resort oct. 10, 2013

Photos by Samuel Askins

Michelle Jackobson, Vaughn Jackobson

Page Neal, “Boots”

The American Red Cross raised $45,000 for disaster relief at the Autumn Gourmet Gala, the Northern Utah Chapter’s signature tasting event, at Snowbasin. The event featured food from Bistro 258, Davis Hospital, Harley & Bucks, Jasoh!, McKay-Dee Hospital, Rooster’s, Snowbasin, Tona and Zucca, along with wine, Rooster’s beer and a signature drink by Ogden’s Underground Distillery made with 5 Wives Vodka. Guests bid in a silent auction, sponsored by Women Who Wine, a group of women wine lovers, and a live auction of luxury items.

Brad Waddoups, Board Chair for Northern Utah chapter of The American Red Cross)

Guests socialize at the Autumn Gourmet Gala

Jo Brown, Brad Brown

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on the town

Tara Campbell, Sydney Sacco, Amanda Ojala, Nakeesa Keyvani, Riley Gibson Latisha Springer, Shannon Abbott

Kingdom & State Fashion Show Chalk Garden co-op oct. 10, 2013

Photos by Cami Niemi

Cara Loren, designer and fashion blogger

London clothing brand, Kingdom & State held a fashion show of their winter collection, including designs by fashion blogger Cara Loren. Along with the show, guests enjoyed a reception and exploring the store. Earlier that day, Chalk Garden was part of Salt Lake magazineâ&#x20AC;&#x2122;s Fashion Stroll, held at local boutiques in five Salt Lake City neighborhoods. A model walks the runway in the Kingdom & State Fashion Show.

Betty Turley, Brent Herridge Jenna Rammell, Emily Frame, Kelsey Bang

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on the town

Vivianne Sanchez

Food, Film and Fundraising

Susan Bogel, Pam Omara

Broadway centre cinemas, alamexo mexican kitchen nov. 07, 2013

Photos by Sue Butterfield

Scott Wilson

Salt Lake Film Society raised $5,000 for its digital projectors fund at Food, Film and Fundraising. The event started with a cocktail reception and screening of Like Water for Chocolate at Broadway Centre Cinemas, followed by a meal by Chef Matthew Lake at Alamexo Mexican Kitchen. All proceeds went toward the goal of raising $700,000 for seven digital projectors for the Broadway Centre Cinemas and Tower Theatre. Sam Ponder, Curry Koening, Andrea Hebert

Camron Carpenter, Annie Kathrine Kent

Tamra Rieper, Shauna Thomas

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on the town

Melissa Garrett, Kotah Garrett

Mardic Johnson, Charlie Peterson

Adopt-A-NativeElder Rug Show & Sale Snow Park Lodge nov. 8â&#x20AC;&#x201C;10, 2013

Photos by Samuel Askins

Corn grinding demonstration

The Adopt-A-Native-Elder Program held its Navajo Rug Show and Sale featuring traditional weavings, jewelry, baskets and more for sale to benefit Navajo elders, along with programs centered around Navajo culture, like weaving demonstrations and a pow wow. The show also featured the Navajo Grandma Idol contest, a veterans ceremony and the Navajo Childrenâ&#x20AC;&#x2122;s Princess Pageant. The show started 20 years ago with a few rugs for sale at the Kimball Art Center and is now one of the largest events of its kind in the country.

Darlene Furcap, Rosie Begay

Virginia Aldrich, Monte Hanks

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Harry James

on the town

Guests enjoy dinner at Valterâ&#x20AC;&#x2122;s.

Charles Stanley, President of Forevermark

Valter Nassi, Chris Redgrave

Forevermark Diamond Journey o.c. Tanner Nov. 07, 2013

Photos by Samuel Askins

O.C. Tanner Jewelers welcomed Forevermark, the De Beers diamond brand, to showcase the Forevermark Exceptional Diamond Collection. Guests were given the chance to examine Forevermark diamonds and try on pieces from the collection at the Salt Lake City store. The night also included dinner at nearby Valterâ&#x20AC;&#x2122;s Osteria. O.C. Tanner was one of only seven jewelers in the country Forevermark selected to showcase the diamonds.

Sara Peterson, Kathleen Sacco, Ericka Weissman

Guests try on Forevermark jewelry.

Liz Wood, Deborah Reichert

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my turn

John, center, with his younger brothers, Paul, left, and Tom and their mother Mary.

Margaret Mary Shuff with their children, David and Molly.

Penny For Your Thoughts The worrier’s lesson: Reduce the stress and lighten up.

By john shuff

ost parents really know their children. They know their moods, their fears, their ups and downs. This private sixth sense—the radar trained on their child’s emotional development—is paired with the kind of unconditional love and support that helps launch a child into the future. My mom was a classic example; sometimes I think she knew me better than I did. For example, she knew I was a worrier. She knew the frown, the look that said there was something on my mind. She invariably said, “A penny for your thoughts,” and I invariably remained mute. No sale. And I always have worried about many things, some inordinately. This kind of stress weighs me—and everyone around me—down. The longer I carry it, the heavier it becomes, emotionally and physically. That kind of baggage isn’t healthy. We all know that worrying is unproductive, that it drains energy, that it can be paralyzing. In fact, the better we can manage our emotional burdens, the sooner we can rid ourselves of them, leading to a more vibrant and refreshed life. So whatever worries you have, whatever burdens you are carrying, put them on the back burner. Relax, take a deep breath and enjoy every day that God gives you. To coin an old saying, “Life is short but it sure beats the alternative.” My dad kept the following list on a yellow tablet in his desk. When he shared it with me, he said it brought a smile to his face and helped him deal with his particular burdens:

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Drive carefully. It’s not only cars that can be recalled by their maker. If you can’t be kind, have the decency to be vague. No one cares if you can’t dance well; just get up and dance. In other words, get in the hunt. We could learn a lot from crayons. Some are sharp, some are pretty and some are dull. Some have weird names, and all are different colors, but they all have to live in the same box. Always make right turns, thus avoiding crossing in front of traffic. Always keep your words soft and sweet just in case you have to eat them. Celebrate those birthdays. The more you have, the longer you’re around. Accept that some days you’re the pigeon and some days you’re the statue. A truly happy person is one who can enjoy the scenery on a detour. And dad’s favorite from Will Rogers: “Never squat with your spurs on.” In retrospect, my mom was trying to tell me to lighten up. And it’s taken more than 70 years for that to sink in. Better late than never.

This exhibit will melt in your mouth. Discover the natural and cultural history of chocolate.

February 8 - June 1, 2014 301 Wakara Way, Salt Lake City nhmu.utah.edu

Chocolate and its national tour were developed by The Field Museum, Chicago. Major Sponsors

Supporting Partner

This exhibition was supported, in part, by the National Science Foundation.

ONE OF A KIND, ONE PIECE AT A TIME, EACH BY HAND

SALT LAKE CITY • PARK CITY OCTANNERJEWELERS.COM