Indulge in Black Desert Resort, Greater Zion’s soon-to-open, family-friendly, luxury destination. Utah residents can now book rates from $199/night and enjoy a $50 daily resort credit for dining, shopping, or spa indulgence.
through March 31, 2025.
MARCH/APRIL 2025
BY SALT LAKE STAFF
Each year, Salt Lake magazine presents its choices for the best restaurants in Utah. is year, we zoomed in on the individual neighborhoods and fast-growing parts of our state that are emerging as dining destinations.
BY HEATHER HAYES
ey’ve put their stamp on Utah over decades, through economic impact, cultural in uence, social change, community organizing and compassion. Get to know these Utahns of in uence.
BY LYDIA MARTINEZ
From Modena, Italy to Salt Lake City, the elevated menu at Matteo Ristorante Italiano began as traditional family recipes.
MARCH/APRIL 2025
BY SALT LAKE STAFF
Discover the truth about recycling plastic, one killer breakfast sandwich, and a local boutique that offers luxury with Americana charm.
BY SALT LAKE STAFF
One of the best places to spring break is right here in Utah. Check out spring break (Ogden style) and how to prepare your body for mountain bike season.
BY LYDIA MARTINEZ
Hand-held foods are always the best. Take a tour of Central America’s empanadas, arepas and pupusas.
BY AVREY EVANS
A guide to Utah’s distilleries, from the long-lasting institutions to the new kids on the block.
BY SALT LAKE STAFF
The who’s who at Utah’s A-list events, from the Southern Utah Golf Classic to the Utah Queer Film Fest
BY JEREMY PUGH
What lies beneath the blue, choppy waters of Bear Lake? The legend of the Bear Lake Monster.
Combine flex stretch panels for all-day mobility, performance mesh for targeted breathability, and an OilBlok finish to resist stains, to keep you looking sharp and feeling confident in the kitchen.
Elegant, high-quality table linens designed to enhance your dining experience while standing up to everyday use.
Designed with thoughtful details, these aprons feature oversized split pockets to easily hold tablets, check presenters, and writing tools, keeping everything organized and within reach.
EXECUTIVE EDITOR
Jeremy Pugh
MANAGING EDITOR
Christie Porter
CONSULTING EDITOR
Marie Speed
ASSISTANT EDITOR
Avrey Evans
ON THE TABLE EDITOR
Lydia Martinez
WRITING CONTRIBUTORS
Heather Hayes, Melissa Fields, Jaime Winston, Blakely Page
ART DIRECTOR
Chelsea Rushton
GRAPHIC DESIGNER
Kimberly Hammons
PHOTOGRAPHY
Adam Finkle, Jud Burkett, Scot Zimmerman
PRODUCTION MANAGER
Sam Burt
DIGITAL EDITOR
Avrey Evans
DIRECTOR OF SALES
Cori Davis
SALES & MARKETING EXECUTIVES
Janette Erickson, Justin Dunkley, Scott Haley, Mat Thompson
OFFICE MANAGER
Jodi Nelson
PRESIDENT & PUBLISHER
Margaret Mary Shuff
GROUP EDITOR-IN-CHIEF
Christiana Lilly
CONTROLLER
Jeanne Greenberg
EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS
Brad Mee
PUBLISHERS OF Boca Raton
Delray Beach magazine
Mizner’s Dream Worth Avenue
Salt Lake magazine
Utah Bride & Groom
Utah Style & Design
Greater Boca Raton Chamber of Commerce Annual
MAILING ADDRESS
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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
SALT LAKE MAGAZINE published its Premiere edition in December of 1989 and here we are 35 years later (and change). My father, who worked in advertising, brought the first issue home and proclaimed it would never last. In 1997, our publishers John and Margaret Shuff, launched Utah Style & Design and the 2000s followed with Utah Bride & Groom. My father does not like to be wrong (though he often is), but even he admits he was way off on his 1989 prediction. I can’t wait for him to read this so I can rub it in one more time.
I started writing for Salt Lake magazine in 2005 under the then-tutelage of James Ross Gardiner who left for the Pacific Northwest to help found Seattle Metropolitan magazine and went on to bylines in no less than (pardon the name drop) The New Yorker and Esquire. I was hired to the editorial staff in 2006; I had no idea what I was in for. If I thought then I’d be looking back on nearly 20 years of contribution to Salt Lake magazine, my prediction would have been as wrong as my father’s in 1989. (Read more about Salt Lake magazine’s origin story on p. 30.)
In 1998, the first Salt Lake magazine Dining Awards ceremony was held en plein air in Memory Grove with an accompanying picnic. The
winners’ list included restaurants many Utahns will remember and are long gone (Capitol Cafe, Chez Betty and Metropolitan) but also many others that have survived and thrived in the ensuing 25 years (Log Haven, Cucina and Glitretind). This year is our 27th Dining Awards and this time around we zoomed in on the individual neighborhoods and fast-growing parts of our state emerging as dining destinations. Restaurants are more, after all, than places to eat. A restaurant defines the place it is located as much as the place defines the restaurant. They become magnets to draw us into different spaces and places in our cities and around our state. We hope our tantalizing list will break you out of your familiar go-tos and you’ll consider this issue a guide to new spaces and places (or lead you back to old favorites). Enjoy!
Jeremy Pugh, Executive Editor Follow us on Instagram @slmag
Which table will bring your family together tonight?
From Asian, Italian, and American cuisine to grill and beachside culinary experiences, members of all ages will enjoy dining at our world-renowned restaurants and clubhouses. Promontory was founded on the promise of a different kind of private club experience. One that offers amenities for every member of the family. Dining at Promontory Club rivals any restaurant in Park City, with distinctive cuisine offered at five beautifully designed restaurants, providing our members with a truly elevated dining experience.
See all the ways Promontory is different at promontoryclub.com
FOOD CRUSH: Intense admiration or obsession with a particular food, dish, or culinary experience that one feels drawn to and excited about.
BY LYDIA MARTINEZ
Breakfast sandwiches or ‘Baps’ were sold in the 1800s in London by street vendors for a portable meal on the way to work. They were filled with eggs and fried meat (origins not always defined) with soft rolls to soak up both eggs and grease. The first actual recipe for an egg breakfast sandwich was found in an American cookbook in 1897, according to Heather Arndt Anderson in her book, Breakfast, A History.
FRANKIE & ESSL’S
490 E. 1300 South, SLC
Open Wednesday–Monday, 7 a.m. –1 p.m.
Instagram: @frankieandessls
IAM A SAVORY BREAKFAST GAL,
and I love a good breakfast sandwich. It needs the right ratio of bread to fillings and a runny egg yolk to spill over into the bread with each bite. Melty cheese and hot sauce are musts. Basically, I’m looking for a bodega sandwich.
I’m here to tell you that the perfect bodega-esque breakfast sandwich does exist in Salt Lake City. Frankie & Essl’s was created based on the breakfast sandwiches and food stands of the Paci c Northwest. e name Essl stands for “Egg Sandwich Salt Lake,” so right there, you know the eggs are going to be the star. Each breakfast sandwich starts with a generous two-fried egg situation in the lling instead of a skimpy single egg.
e owners, Macy and Clint McClellan, opted to skip the traditional English mu n or bagel and go straight for a rich brioche bun, buttered and toasted to perfection. It is big enough to hold both eggs. ey have embraced the fact that American cheese is the only cheese for a breakfast sandwich for its ultimate melty-ness. American cheese has a certain umami that works best with morning eggs. You can ght me if you disagree.
e sausage on their most popular sandwich is anything but standard. Locally made just for the shop, it is a spiced honey sausage with a secret spice and herb blend, the perfect mix of sweet, rich, savory and spicy. e sausage patty is perfectly sized
to t edge to edge in the bun, so you don’t have to hunt it down as you take a bite.
e slather of house-made chipotle aioli ensures that nothing will be dry. I’m always a fan of egg on egg, and the spicy-ish eggy mayo aioli ts the bill. e nal ingredient is peppery arugula for a pop of freshness and color.
I am a sucker for hot sauce. I keep some in my o ce, in my oversized purse, and in my car from time to time. And my fridge? Currently, I have 12 bottles of various spicy condiments in there. Hot sauce is life. Clearly, Macy and Clint agree with me. When you order online, you can request packets of Zab’s Hot Sauce to go. You’ll nd bottles of locally made Chacho Hot Sauce when you stop by and sit down. “A western original,” it is made with habanero and manzano peppers, vinegary apple cider, carrots, garlic, and cumin. You can even buy a bottle. (Yes, I did.)
When you visit Frankie & Essl’s, you can customize everything. Add another sausage patty. Switch the American cheese for Gouda (if you must), pop on some avocado, or even request an over-hard egg (again, if you must). Every sandwich is made to order, so pick-up and wait times are not on par with fast food joints. But give yourself an extra few minutes for a crush-worthy sandwich.
You won’t regret it, and you’ll be feeling the love all day.
Phase 3 of The New SLC Airport is complete, which means The River Tunnel that connects Concourses A and B is now open. Not only does the tunnel provide a more direct route between concourses, it’s the gateway to more restaurants, more shops, more artwork, and more gates to more destinations. On your next trip through the airport, show up a little early to experience and enjoy even more of your new SLC!
slcairport.com THE RIVER TUNNEL IS NOW OPEN!
Twain wrote, “When the audience was ended and we were retiring from the presence, he [Young] put his hand on my head, beamed down on me in an admiring way and said to my brother: ‘Ah—your child, I presume? Boy, or girl?’”
Will you tell us what you really think, Mr. Clemens?
BY JEREMY PUGH
WHEN MARK TWAIN—
then still just plain Samuel Clemens—came through Salt Lake City in 1861, he was accompanying his brother Orion on his way to take up the position of Secretary of Nevada Territory. It was usual for traveling dignitaries to stop in and say “hello” to the Lion of Zion, LDS Church President Brigham Young, and the Clemens brothers did just that. It is supposed that Mark Twain felt snubbed by the great man because later, in his 1872 book, Roughing It, he exaggerates the encounter and his impressions of Mormons in general in full Twain style.
Of e Book of Mormon, he wrote, “It is so slow, so sleepy, such an insipid mess of inspiration. It is chloroform in print. If Joseph Smith composed this book, the act was a miracle—keeping awake while he did it was, at any rate.” Of the practice of polygamy and Mormon wives, he said his heart “warmed toward these poor, ungainly and pathetically ‘homely’ creatures…the man who marries one of them has done an act of Christian charity which entitles him to the kindly applause of mankind, not their censure,” and then marvels at the man who could wed 60 of them, as he exaggerated Brigham Young’s matrimonial count. (Young actually had 55 wives, so Twain wasn’t far o the mark.)
But Twain didn’t stop there, long a er the o cial visit, the humourist imagines Young at the Beehive House overwhelmed by his many, many children.
“Once a gentleman gave one of my children a tin whistle—a veritable invention of Satan, sir, and one which I have an unspeakable horror of, and so would you if you had 80 or 90 children in your house,” Twain writes as his imaginary Brigham. “But the deed was done—the man escaped. I knew what the result was going to be, and I thirsted for vengeance. I ordered out a ock of Destroying Angels, and they hunted the man far into the fastnesses of the Nevada mountains. But they never caught him. I am not cruel, sir—I am not vindictive except when sorely outraged—but if I had caught him, sir, so help me Joseph Smith, I would have locked him into the nursery till the brats whistled him to death.”
Mark Twain passed through Salt Lake City in the journey west he recounts in his book, Roughing It
Acre boutique o ers luxury clothing inspired by art, sports and culture in a relaxed atmosphere
BY AUTUMN THATCHER
JTo have someone come in here and ask for advice on what they want to wear, and be able to help them feel like they’re leaving with a good purchase, is very empowering for me.
JOSH EDGAR
OSH EDGAR LOVES high-quality clothing. He loves how a choice piece of fashion can make someone light up when they find it. It makes them feel good. And he likes to help people feel good. Edgar got his start in retail at the age of 18, working his way into management at a local clothing boutique. Along the way, he watched as quantity replaced quality. So-called fast fashion churns out clothing at cheap prices, none of it built to last.
“I believe in slower fashion; in the idea of sustainability on the consumer side, which means buying quality, but also buying things that will hold up stylistically over the test of time,” he says.
Edgar knows that quality clothing comes with higher price tags—and guring out one’s personal style can be intimidating. So in December 2023, he opened Acre, a multibrand men’s retail store in Salt Lake committed to o ering an approachable environment where customers can begin the process of tapping into the power of fashion.
“ ere is something to be said about trying things on and seeing how it looks and feels on you,” Edgar says. “To have someone come in here and ask for advice on what they want to wear and be able to help them feel like they’re leaving with a good purchase is very empowering for me.”
Acre sells garments sourced from brands around the world, from places like Copenhagen, London, Japan and the U.S. Inside the shop, there is an air of ease and approachability. And whether customers make a purchase or not, Edgar hopes they leave feeling a little more comfortable.
“Clothing is a social language—a tool that we use to communicate something about ourselves to others. It takes a lot of time and patience with yourself to figure out what you want to express to others,” Edgar says, “but helping people through that journey and helping them understand that language is the coolest thing.”
WHEN YOU GO: Acre 490 E. 1300 South, SLC. acreshop.co. | @acreshop
DETAILS:
• 10.74 acres in lush oasis located in rural Moab, south of the Moab golf course.
• Has conservation easement and is part of a 300+ acre wildlife conservation corridor.
• Horse property.
• 66 acres of well water rights.
• 15 acre feet of Ken’s Lake irrigation water rights.
HOMETOWN:
Mapleton, Utah
WHAT DO YOU LOVE MOST ABOUT D.R. HORTON?
(Brad) The People! I love being part of a team that works to help people achieve home ownership. Building a quality home where people can live and grow with their family & friends is very rewarding. Also “We build people too!” I love helping start and build people’s careers with employment that provides for our ourselves, our families, and provides opportunities to do all the fun stuff we enjoy.
(Aspen) The environment & culture here are very motivating and positive! My team is like family to me, and I enjoy working closely with them. The support is unwavering, and I come to work and leave work with a smile on my face knowing I did something that mattered with good people.
Brad (pictured far right) is the Director of Construction for D.R. Horton, Utah Division, and is excited and proud to have family members (Aspen, pictured center and Dallen, far left) working with him at a company where family is first.
Plastic is everywhere, and recycling it is not as clearcut as we have been led to believe. But, recycling, diverting food waste and buying less plastic are still the first steps toward a more sustainable lifestyle.
BY CHRISTIE PORTER
THIS PAST YEAR, TWO LAWSUITS took ExxonMobil to task over the corporation’s long-held claims about recycling plastics. The lawsuits claim that ExxonMobil purposefully misled the public for decades by falsely promoting that all plastic is recyclable by typical means, thus exacerbating a global pollution crisis. ExxonMobil makes more singleuse plastic than anyone. Plastic is everywhere: our landfills, water, soil, tumble dryers and even our bodies.
“Plastics come from oil,” says Chelsea Hafer, the Community Outreach Manager at Recycle Utah.
“So, the creation of virgin plastics is terrible for the environment.” Plastics
don’t break down or biodegrade, but they do photo-degrade, meaning when light hits them, they break down into smaller and smaller plastics...the kind of microplastics that permeate everything, causing unknowable health and environmental impacts.
“The issue with using plastic is, number one, that most of it isn’t actually being recycled in the conventional way, which would be turning it into a new product,” says Hafer.
While recycling plastics is not always as straightforward as tossing them in the blue curbside bin, recycling centers like Recycle Utah’s center do what they can to divert plastics from landfills. But, it all comes down to the type of plastic, designated by numbers 1–7: PET
BIN
• PET (1): drink bottles that can be recycled into fiber fill, carpet fibers or rope.
• HDPE (2): milk and juice jugs that can be recycled into other containers.
DROP-OFF AT CERTAIN RECYCLING
• LDPE (4): plastic bags that can be ‘recycled’ into energy. Shopping bags may also be returned to some grocery stores for reuse.
• PVC (3)
• PP (5): food packaging
• PS (6) : styrofoam— expanded styrofoam (EPS) can be densifed and recycled.
• Other plastics (7)
• Call ahead to see which materials your local recycling center accepts.
(1) and HDPE (2) are high enough quality to be recycled into something else. “Sometimes that’s another bottle, and sometimes that’s a Patagonia fleece or a kid’s toy, something like that,” explains Hafer. Meanwhile, plastic bags and styrofoam can only be diverted when dropped off at centers like Recycle Utah, but processing them is just not economical.
After reducing plastic use, such as avoiding plastic shopping bags, water bottles or packaging, the next step to a more sustainable lifestyle is diverting more of our food waste. “We push a lot for diverting food waste because, in our landfill in Summit County, it’s a big, big problem. Like 30 to 50% of our landfill is food waste,” explains Hafer. “And that releases a lot of methane.” Compared to carbon dioxide, methane is 82 times more potent in contributing to climate change over 20 years. Food waste can be diverted through composting or anaerobic digestion. An anaerobic digester, like the one Park City Community Foundation enlists as part of its zero food waste initiative, breaks down food waste with bacteria but captures the resulting methane and converts it into natural gas.
landfill. “I think one of the big issues with curbside recycling is people will put it in a trash bag,” says Hafer. “You cannot put your recycling in a plastic bag…If anything is in a plastic bag, they’re going to assume it’s trash.” Contaminates are the other concern— contaminates such as food. “What I do is I just put all of my peanut butter jars, yogurt containers or whatever, in the dishwasher,” says Hafer. “That actually saves water and it’s way less effort. And then you can just recycle it after that.” The same often applies if, lacking curbside pickup—especially for things like glass—you’re personally dropping off materials at a recycling center, but check the specific guidelines for your municipality.
“The three R’s—reduce, reuse, recycle— are in that order for a reason,” says Hafer. “Recycling is great, but hard plastics and paper and cardboard, they can only be recycled so many times, before they lose their quality. Glass and metal can be recycled forever because they’re just really strong, high-quality materials.” In short, “Recycling is the last step. People really need to think about reducing their waste first.”
As far as what else can go in the blue curbside bin, there are a few ways to ensure it doesn’t end up in
As far as what else can go in the
Recycle glass at designated drop-off centers in Utah. When recycling bottles, remove lids, caps and corks. Cardboard is baled or compacted on-site at Recycle Utah. When recycling cardboard, remove any paper, plastic or styrofoam.
Recycle Utah is a Summit County non-profit that works to educate organizations, children, adults and communities about sustainability. At their recycling center, they recycle 45 different kinds of items, resulting in 4 million pounds of material diverted from the landfill every year. recycleutah.org
How Dean Cardinale turned mountain adventures into support for those living in the shadows of the world’s most coveted destinations
BY MELISSA FIELDS
I FOUND THAT THE EASIEST AND BEST WAY TO IMPACT A COMMUNITY IS BY INVESTING IN ITS CHILDREN, DEAN CARDINALE THAT
FORTUNE does not back Dean Cardinale , nor did he strike it rich on Wall Street or in Silicon Valley. Yet, despite his lack of personal wealth, he has found a way to positively impact thousands of lives while building a business centered on his passion for adventure. His strategy boils down to this very simple, but e ective premise: “I found that the easiest and best way to impact a community is by investing in its children,” he says.
In 2005, Cardinale rst trekked to the top of Mt. Everest, which unknowingly set him on the path to founding HOP.
“I was working as a guide for Mountain Madness and my friend, Ang Pasang Sherpa, was critical in helping me and my clients get to the top,” Cardinale says. “Unfortunately, just a few days a er we summited, Ang was killed in an avalanche.” Cardinale returned to Nepal for the climbing season the following year, but before he headed to the mountain, he paid a visit to the orphanage in Kathmandu where Pasang Sherpa’s three children lived. “I took them to lunch and bought them a few things they needed. When we returned, all the other kids there were waiting for me to take them out, too,” he says. “I knew I needed to do something.”
As such children are at the heart of every decision Cardinale makes on behalf of Human Outreach Project (HOP), a now 18-year-old nonpro t with reach in three countries, as well as here in Utah, that he founded at the same time he launched his adventure travel guiding company, World Wide Trekking (WWT).
Cardinale’s a nity for mountain adventure was seeded on the momand-pop ski resorts’ slopes near his childhood home in Catskill, NY Ski racing led him to New Hampshire’s Keene State College. He then moved to Albany, N.Y., where he intended to put his business degree to use. “I lasted six months,” Cardinale says. “And then I got in my car and drove to Snowbird.” ere he worked his way from restaurant prep cook to the Snowbird Ski Patrol and eventually avalanche forecasting. Building his mountaineering skills along the way, Cardinale began his guiding career in the early 2000s, rst in his adopted Wasatch Mountains’ backyard, then elsewhere in North America, and nally, among the world’s highest peaks.
So, with the mission that “trekkers could—and should—give back to the communities in which they travel,” Cardinale established HOP. In the beginning, it was just him getting sporting goods and medical supplies donated through his connections at Snowbird to orphanages in both Katmandu and communities near the other highest peak he guided, Tanzania’s Mount Kilimanjaro. It was also at that time that Cardinale learned a hard lesson about volunteerism in parts of the developing world. “ ere’s lots of corruption,” he says. “I realized we had to do it ourselves and do it from the top on down.”
Cardinale purchased four acres in Tanzania to build the Kilimanjaro Kids’ Community (KKC). On what was once a barren patch of ground, is now a leafy campus where 35 orphaned children, aged 1-18 years old, live, learn and recreate.
e KKC, however, is just the beginning of the impactful projects Cardinale has spearheaded and continues to nurture through HOP. At two primary schools near the KKC, HOP has built kitchens, employs sta and covers food costs to provide lunch for more than 1,000 students every day.
“ e [school lunch programs] have brought attendance, and therefore grades, way up at both schools,” Cardinale says.
In Nepal, following the devastating 2015 Gorkha earthquake, HOP rebuilt two medical clinics within the country’s mountainous Khumbu Region: the Pheriche Medical Clinic, located along the route to Everest Base
Camp, and the Manang Medical Clinic, which serves more than 2,500 people during the three month climbing season, most are support workers. “Many of our programs focus on reaching people o the beaten path where people are struggling,” Cardinale says.
Here in Utah, HOP Outdoors introduces local at-risk adolescents to hiking in the Wasatch Mountains, and HOP’s Veterans Outreach Project provides support to local retired servicemen and women during the holidays.
Last year, Cardinale launched HOP’s latest endeavor, Keep Mount Kilimanjaro Clean. “When I started climbing Kili 20 years ago, 20,000 people per year climbed the mountain,” he says. “Now more than 55,000 do so every year.” During one of WWT’s last trips there in 2024, Cardinale noticed much more trash along the trail to the summit than he had observed on previous visits. Rather than
ignoring the problem, or just reminding his clients to clean up a er themselves, he organized four cleaning missions, each made up of 25 to 50 workers, who removed more than 6,000 pounds of trash. “When they see trash on the ground they are more likely to leave trash themselves,” Cardinale says.
Like HOP’s other e orts, Keep Mount Kilimanjaro Clean is not a one-anddone proposition. Following last fall’s cleanup missions, Cardinale is aiming to get Kilimanjaro’s visitors to help keep the mountain clean through HOP’s “1Kg Challenge.” At the trailhead, Cardinale has installed bins for climbers to deposit lled provided biodegradable bags as they leave the mountain. Cardinale also had signage placed reminding visitors to pack in and pack out everything.
For his e orts, the Tanzania National Park Authority named him an o cial ambassador of Mount Kilimanjaro National Park.
roughout his almost two decades of philanthropic work, Cardinale remains actively involved in every project HOP undertakes by spending a day or two before or a er his WWT guests arrive or leave for a trek to visit one of HOP’s schools or clinics in Nepal, Tanzania and Peru. And he always makes time to visit the now-adult children of his late friend, Ang Pasang Sherpa—Lhakpa Dhen Deh, Dawa Gylasten and Pasang Maya. “ ey are my family,” Cardinale says. “and I am happy to report that they are all doing great.” For more visit humanoutreachproject.org
After 35 years in print, Salt Lake magazine’s publisher reflects on the journey
IT ALL STARTED when friends invited us to Park City in the Fall of 1988 for the Autumn Aloft balloon festival. I still recall walking around Park Meadows, the mountains rising in the background, and a townhouse right before me under construction. The weather was crisp and cool—the opposite of our home in Boca Raton—and the relatively flat area could accommodate my husband John’s wheelchair. John took a look, too, and we both agreed that we wanted the best of both worlds—mountains and beach.
We purchased it two days later.
We moved in over Christmas vacation, heading up the mountain in a snowstorm with me at the wheel of our big Suburban. John, who had been paralyzed since 1980 as a result of multiple sclerosis, got involved almost immediately with the National Ability Center. He spent our early winters in Park City skiing in a sit-ski tethered to Peter Badewitz, who founded the NAC with Meeche White in 1985.
and spending the holidays in Utah for skiing.
We were still young enough then to start whole new chapters—like creating a city publication for Salt Lake. The late Mickey Gallivan, who was at Love Communications in Salt Lake City (a Notre Dame graduate like John), encouraged us to proceed with this idea. The city was growing and it needed a
Utah was coming into its own, and leading up to the Olympics there was a newfound pride in our city and state. We were there to cheerlead and share that love with our readers. Thirty-five years after that first issue, showcasing Utah remains in our DNA. It was a wonderful experience for John, who is gone now, and for me, as well as our children. Our endeavor opened our eyes to the beauty and majesty of the West. This business gave John new energy and we lived a wonderful life, despite his trying disabilities. I am so grateful that Utah became a part of our lives and frankly, I believe our work here extended John’s life.
Seven years earlier, we had started a publishing company at home in Boca Raton, Fla., where we loved everything about living near the ocean but the heat and humidity. So we began summering in Park City’s cooler mountain air
magazine. Mickey, with the help of attorney Tom Billings and publicist John Becker, gave us the push we needed. We published the first issue of Salt Lake magazine in November of 1989. By 2002, our Utah company was in full swing. As we grew, we added four issues of our home and design magazine Utah Style & Design and biannual issues of Utah Bride & Groom
On this, our 35th anniversary, my message to young couples would be to follow your dreams. Life is short. Be creative. Enjoy people. This is a people business—publishing— whether it’s print or digital or both. People of all stripes and accomplishments deserve a spotlight, and we have loved shining that light these past three decades. And, to you, dear reader, thank you for reading our magazines and loving the place you live.
—Margaret Mary Shuff PUBLISHER, SALT LAKE , UTAH STYLE & DESIGN AND UTAH BRIDE & GROOM MAGAZINES
A
WHEN KATHERINE CHANDLER AND HER HUSBAND Je rey Sherlock craved more elbow room for their 1911, 836-square-foot house located in the heart of Salt Lake City’s East Central neighborhood, the couple asked Renovation Design Group’s Annie Schwemmer to explore the possibilities of expanding the tiny home. “We discovered that the house was structurally unsound, and we recommended rebuilding it instead,” Schwemmer recalls. e report
didn’t rattle Chandler and Sherlock. “We were completely on board,” Chandler says. “We weren’t attached to the house, but we are super attached to the location.” Before designing the couple’s new house, Schwemmer asked them to list everything they wanted from the home and to highlight the must-haves. “We had to have lots of natural light, three bedrooms and at least two bathrooms.” Additional wants included an ADU (accessory dwelling unit) and a large dining area for them to entertain. An open oor plan and
On a secluded street in Salt Lake City, a young family replaces its derelict dwelling with a modern home that’s small in size but big in livability and colorful character
BY BRAD MEE
PHOTOS BY SCOT ZIMMERMAN
simple, modern style also topped the list. Measuring less than 4,000 square feet, the small property drove the compact size of the new three-level home’s footprint measuring a mere 1,000 square feet. “With its upper level tucked into the roo ine, the new design maintains a similar size and feel to the surrounding homes,” says Schwemmer. “It also introduces a subtle modern sensibility marked by simplicity and subtraction of materials and elements so it doesn’t overwhelm. e architect teamed with contractor Zac Hicks of
Bluebird Renovations to create the home with exterior siding painted in a surprising hue. “We wanted it to be blue, just like the original house,” says Chandler, who has a passion for color. Abundant windows, high ceilings and an uncluttered decor foster a spacious feel despite the home’s modest size. Chandler says, “We have toddlers and it is chaotic much of the time, but the simplicity and spaciousness of our home makes living here such a joy.”
Katherine Chandler and Jeffrey Sherlock sit with their toddlers on the front stoop of their SLC home.
ABOVE: 1. A glass-paned front door dazzles with its coat of red-orange paint. “It’s the color of the Golden Gate Bridge and makes me smile every time I enter the house,” Chandler beams. 2. A clean-lined staircase boasts blackened steel rails and wood-faced steps. 3. A spacious sitting area is anchored by a large fireplace clad in dark acoustic tiles detailed with cream stars.
4. The open kitchen and dining areas lead to the backyard’s patio and shaded deck. 5. Savvy storage recurs throughout the house, including the entry and mudroom’s built-in cabinets.
JAZZ TIME STEVE WILLIAMS WITH BEHIND HEADLINES THE BOTH SIDES AISLE OF THE ...all previously heard on KCPW in Salt Lake City
During the new moon in June, when the night sky is alight with stars, the Bryce Canyon Astronomy Festival hosts special evening programs of telescope viewings and constellation tours for stargazers of all experiences. The Astronomy Festival returns June 25–28, 2025.
BY JAIME WINSTON
WHEN WE’RE TALKING ABOUT SPRING BREAK destinations, Ft. Lauderdale or Palm Beach might immediately come to mind. But consider…Ogden, Utah. Skiers and riders hoping to ski spring break are wise to save what many Utahns call the best, Ogden Valley’s resorts, for last. It’s spring break—Ogden style. It starts with Nordic Valley’s killer ticket deal and continues with end-of-season shenanigans like pond skimming at Nordic, Snowbasin and Powder Mountain. It’s spring break, baby!
Only a few miles outside of Ogden in stunning Eden, Nordic Valley has a budget- and family-friendly reputation.
ey’ve earned it with ages 12 and under riding free all ski season and having the “World’s Best Spring Break.” Running March 1 until the resort closes, every li ticket comes with a $10 credit and the option to add a $30 rental and a $50 beginner lesson.
Tickets start at $19 and rise as the mountain becomes more crowded. “At the window, you can anticipate seeing prices between $69 and $99, but you can save a bunch by going online and reserving ahead of time,” said Katie Gubler, resort operations manager. e credit is good only on the ticket date but can be used for food, shopping or even a ticket for a later date. Like many other resorts in spring, look for the dates they host pond skimming, where skiers wear costumes and attempt to skim across a makeshi pond. Nordic Valley will also hold the Denim Dual
Slalom, a competition to nd the fastest competitor dressed in denim, and the Duct Tape Derby, a cardboard-and-ducttape sled race.
“With our lower elevation, you’ll see warmer temperatures in the spring, so you’ll see a lot of people skiing in T-shirts,” Gubler said. “It’s a really good time.”
Visit nordicvalley.ski for event dates and tickets.
As long as you’re in the neighborhood, visit Snowbasin and Powder Mountain for more fun on the mountain.
Snowbasin will host pond skimming and the Handle Tow Showdown rail jam, where amateurs and professionals compete with their best tricks on a rail.
If you’re not the competitive type, you can still enjoy live music. “It’s free, and it’s just to create a real fun vibe at the mountain toward the end of the season,” said Davy Ratchford, Snowbasin general manager.
Also at Snowbasin, if you buy a 2025–26 season pass, the last month of skiing this season will be included.
On March 29, Powder Mountain hosts Turn ’n’ Burn, a series of snowboardonly races. Skiers can join the resort’s No Joke Tele Race on April 5, where all races will be telemark-only. Skiing a er 4 p.m. will only be $19.
“What you’ll find is a really uncrowded, just super-fun experience,” said Tim LeRoy, Powder Mountain Resort spokesperson. “It’s just kind of more of a party atmosphere in the spring.”
WHAT YOU’LL FIND IS A REALLY UNCROWDED, JUST SUPER-FUN EXPERIENCE. IT’S JUST KIND OF MORE OF A PARTY ATMOSPHERE IN THE SPRING.
—TIM
LEROY, POWDER MOUNTAIN RESORT SPOKESPERSON
5
Pro tips for transitioning from the ski slopes to singletrack trails with strength, endurance and speed
BY MELISSA FIELDS
MARCH AND APRIL are the bona fide salad days of living along the Wasatch Front when mountain snow conditions are still stellar and the valley’s foothill singletrack is all smooth, tacky fun. But before you dust off your knobby wheels and hit the dirt, investing in a little mountain-bike specific fitness can help ease the transition from sliding down mountains to peddling up them. So says two former professional mountain bike racers and now coaches, WUKAR Fit’s Art O’Connor, who focuses on gymspecific strength training for cyclists, and K Cycling Coaching’s Sarah Kaufmann, a specialist in helping elite mountain bikers build both endurance and speed.
Coming out of ski season most mountain bikers’ leg strength is pretty much up to snuff, O’Connor explained. “Where most people, alpine skiers especially, lack strength in the spring,” he says, “is in the upper body.” To prepare your arms, shoulders, upper back and core for the demands of climbing and descending on a mountain bike, O’Connor recommends adding push-pull exercises to your fitness routine.
Push-ups: Not surprisingly, the good ole push-up remains the standard-bearer of developing upperbody pushing strength. To achieve the perfect-form push-up, begin in a plank position with your hands slightly wider than shoulder-width and your feet at hip-width. Tighten your core and then
lower your body until your elbows are at a 45-degree angle. Pause for a beat and then push back up the starting position. Your body should remain in a straight line from head to heels the entire time, no sagging or rising hips allowed. “And you don’t get better at push-ups by doing them on your knees, but rather doing them with your hands elevated, ideally in a stairwell,” O’Connor says. “Start on the highest stair you can reach,” he says. “When you can do three sets of 10 in perfect form, then you’re ready to move down to the next step.”
Plank Pulls: To increase pull strength, used by mountain bikers as they pull on the handlebars to apply pressure to their back wheel as they ascend hills, O’Connor recommends plank pulls, or pulling your upper body up while in an inverted or upward-facing plank position. e farther you place your feet out in front of you, decreasing the angle of your body in relation to the oor, the more di cult the plank pull will be. is exercise can be done in the gym by pulling yourself up on a pair of TRX bands suspended from a ceiling or by pulling yourself up to a barbell placed on a squat rack. A plank pull can also be performed at home by crawling under a dining room table and pulling yourself up by holding onto the edge of the table.
Greasing the Groove: For athletes looking to get strong without bulking up, O’Connor recommends “greasing the groove,” a training technique that increases neuromuscular e ciency through minimal repetitions and plenty of rest time in between sets. An example of this training technique would be doing three sets of three to ve push-ups spread throughout the day: one set a er getting up in the morning, another at midday, and a nal set in the
evening. “It’s not necessary to follow that exact schedule,” he says, “the key is keeping the reps low and making sure the time in between sets is at least an hour.”
The best way to maintain endurance-related fitness, says Kaufmann, is by regularly engaging in an activity that challenges your cardiovascular system. “For athletes who put away their bike for the winter, that can look like ski touring, snowshoeing, hiking or running—anything that gets your heart rate up and keeps it up for a while,” she says. “The more you do over the winter, the more you can absorb when you get back on the bike in the spring.” Of those activities, Kaufmann says that ski touring translates particularly well to mountain biking. “The motion of dragging your ski uphill uses many of the same muscles used in a pedal stroke, and then skiing downhill is very similar to the skills of spatial perception and maintaining your body at a speed that is required in mountain biking.”
For those of us, like me, who tend to let the chairli s do most of the work during the winter, Kaufmann says that cadence workouts are a great way to kick-start your cycling endurance in the spring. A simple example that can be done on a gym bike, trainer or on the road is performing three to ve sets of pedaling at a high cadence for one minute and then backing it down to a normal cadence for ve minutes. “You don’t need a computer to tell you what your cadence is,” she says. “A high cadence is when you’re pedaling at an uncomfortably fast pace but below the point that you’re bouncing out of the saddle.”
Another workout, more focused on neuromuscular power, can be done by repeating a gradual climb that takes about three to ve minutes to complete one time. Ride the climb once in a moderate gear and then repeat, shi ing the gears up one cog harder each time, until you fail. Whenever you do get back on the bike, Kaufmann warns, resist the urge to ramp up too quickly. “Even if you feel good, always take it easy when restarting an activity you haven’t done for a while, even one you’ve done for years,” she says. “Doing too much too soon is a sure- re recipe for starting the season with an injury.”
WUKAR Fit | wukar.com K Cycling Coaching | kcyclingcoaching.com
Sarah Kaufmann, cycling coach, K Cycling Coaching
BY CHRISTIE PORTER
COME MARCH 14, 2025, A TOTAL LUNAR ECLIPSE
—or blood moon—will be visible from Utah. While it might be a bit too chilly to camp out under the stars in Northern Utah, the southern end of the state will be starting to look mighty inviting. March–April is also the time to get great views of Mars, Venus and Jupiter. e spectacular Lyrid Meteor Shower peaks the evening of April 21, and Southern Utah has no shortage of ways to take in the celestial show.
Lake Powell was created when the Glen Canyon Dam was built in 1963. The lake’s shore is the red rock spires of what was once Glen Canyon and all those nooks and undulations add up to 2,000 miles of shoreline, which is more than the combined states on the Pacific Coast. It is best explored on the water, and, come nighttime, the deck of a rented houseboat becomes a viewing deck for thousands of stars, shining back from their reflections in the water all around. The Lake Powell Resorts and Marinas (lakepowell.com), situated lakeside with two locations at Wahweap and Bullfrog, can get you started on your houseboat stargazing adventures with rentals (and even grocery delivery!).
On clear, nights, the Milky Way spills out across the sky, visible above Bryce Canyon National Park. The International Dark Sky Association named Bryce an official Dark Sky Park in 2019, and it boasts a
yearly Astronomy Festival, packed with programming, every summer. Year-round, Bryce also hosts Dark Ranger Telescope Tours (darkrangertelescopetours.com), a nighttime trek through the sky with a powerful telescope, guided by “astronomers, dark sky advocates and astronomy entertainers.” One of the quintessential places to stay (in a tipi, if you like) is Ruby’s Inn Campground and RV Park—which also hosts events during the Astronomy Festival.
Camp out under the dome! Not to be confused with the “Capitol Dome,” the 180 million-year-old magnificent mound of Navajo sandstone in Capitol Reef National Park (which isn’t even a true dome, by the way). Resorts, campgrounds and hotels have started capitalizing on Southern Utah’s brilliant stargazing reputation by allowing visitors to stay in retro-futuristic, transparent geodesic domes, in full view of the night sky, from the comfort of a luxury mattress. For a dome close to Capitol Reef, there are skylight domes at the modern-art-infused Skyview Hotel in Torrey (skyviewtorrey.com). Outside of Canyonlands National Park, is the homey, rustic-chic Canyonlands Domes in Monticello (canyonlanddomes.com). Finally, putting the “glam” in glamping with its high-concept interiors, is Clear Sky Resorts Bryce Canyon in Cannonville (brycecanyon.clearskyresorts.com).
WRITTEN BY BLAKELY PAGE
PHOTOS BY ADAM FINKLE
In this section, we’re spotlighting the experts who keep us well, help us heal, and elevate our quality of life. Whether you’re searching for a specialist or curious about who’s shaping the future of wellness, this is your guide.
DANA HOLLOPETER, APRN BILL DUEHLMEIER, APRN AVIVA WO/MAN TEAM
999 E. MURRAY HOLLADAY RD., MILLCREEK 801.500.0919 | avivawoman.com
RENOWNED AS TWO OF UTAH’S TOP EXPERTS in bio-identical hormone therapy, specialists Dana Hollopeter, APRN, and Bill Duehlmeier, APRN, bring unmatched expertise and a compassionate approach to every patient interaction.
Using innovative evidence-based treatments, they begin each patient’s journey with a thorough consultation and detailed lab analysis to create customized hormone therapy plans. is approach addresses their patient’s speci c needs and ensures treatments address symptoms to help them achieve a higher quality of life and long-term wellness.
“We specialize in treating hormone imbalances, menopause, weight management and intimate wellness. Our practice stands out for its personalized, whole-person wellness approach
grounded in evidence-based medicine. In so doing, we empower our patients to look and feel their very best at every stage of life,” Hollopeter and Duehlmeier explain.
Beyond the treatment plans, their clinic does not operate on a commission-based model to reach sales goals, ensuring their patients receive recommendations tailored to their speci c needs. “We take the time to listen, educate and empower our patients to make informed decisions about their health.”
With a strong focus on continued education, such as their rigorous advanced bio-identical certi cations, they o er state-of-the-art advancements in hormone health, wellness therapies, and innovative treatments, ensuring cutting-edge care for their patients.
Furthermore, their collaborative approaches ensure no detail is overlooked and every team member, from their Nurse Practitioners to front desk sta , plays an active role in creating a welcoming, supportive environment. eir goal is to guide patients toward sustainable wellness, reaching beyond symptom management.
“Whether it’s hormone therapy, weight management or intimate health solutions, our team is dedicated to delivering the highest standard of care. Our expertise sets us apart, making us a trusted resource for patients seeking real solutions for hormone imbalances.”
DR. ANGELA BRIMHALL OWNER & FOUNDER
11760 S. 700 EAST, DRAPER 801.882.9995 | sagederm.net
DR. ANGELA BRIMHALL, a boardcerti ed dermatologist and Mohs Micrographic Surgeon is rede ning skincare with a personalized approach that’s as educational as it is e ective. As founder of Sage Dermatology, a cutting-edge practice launched in 2024, she blends advanced medical care with holistic-minded dermatology.
Initially starting medical school focused on family medicine, Dr. Brimhall discovered a passion for learning specialized topics in-depth.
“During my rotations in medical school, I realized that my personality was better suited for specialty study. is led me to dermatology, where I found the perfect mix of diversity, surgery, cosmetics, and meaningful patient interactions,” Brimhall explains.
What sets this practice apart is not only the quality of care but also the accessibility and education provided. Same-day appointments with Brandon Mickelson, PA, make it easier than ever to get professional advice, whether you’re concerned about a mole or want to enhance your skincare regimen.
Beyond the clinic, Dr. Brimhall is a digital sensation as @ eHolisticDerm on TikTok, where her 35K+ followers tune in for skincare tips, myth-busting and her unique holistic perspective. Featured in Today.com, Allure, and Harper’s Bazaar, she uses her platform to inspire mindful skin health and wellness, particularly for people with limited access to healthcare.
“ rough my online presence, I’ve amassed tens of thousands of followers, reaching people with limited access to medical care, especially dermatology.”
Discover the future of skincare, where expertise meets empathy. Schedule your appointment today and join the conversation online to take control of your skin health because it’s more than care; it’s a commitment to you.
SUPPORTING LOCAL BUSINESSES IS WHAT WE DO BEST!
SUPPORTING LOCAL BUSINESSES IS WHAT WE DO BEST!
With over 800 jobs fueling the local economy, Sysco Intermountain connects your business with the right People, Products, and Platforms. With new capabilities, better value, personalized offers, an unbeatable product selection, and a legacy of trusted expertise and innovation — we have all the tools you need to succeed.
With over 800 jobs fueling the local economy, Sysco Intermountain connects your business with the right People, Products, and Platforms. better value, personalized offers, an unbeatable product selection, and a legacy of trusted expertise and innovation — we have all the tools you need to succeed.
Each year, Salt Lake magazine presents its choices for the best restaurants in Utah. This year, we considered what we enjoyed on the table and where the tables of the best restaurants are. Utah, as you may have heard, is growing. Amid all that change, new neighborhoods and restaurant scenes emerged. Meanwhile, many of our winners have served to anchor their locales and continue to draw both loyal diners and new fans. We zoomed in on the individual neighborhoods and fastgrowing parts of our state that are emerging as dining destinations. But no matter where they are located—be it a busy downtown block or a charming perch in Southern Utah—by our reckoning, these are the best restaurants in Utah (as well as some new hotspots to watch). If you’re new in town, let this be your guide to the dining topography of our state. If you’ve been here a minute, let us remind you of greatness in plain sight. Either way, we are once again proud to share our annual gustatory exploration with you all!
FROM THE EDITORS OF SALT LAKE MAGAZINE
19 BEST RESTAURANTS OF 2025
EFFORTLESSLY CHIC from the menu to the decor, Table Twenty-Five is emblematic of the “new” Ogden— where a fresh, young spirit meets the long-lived culture of the Historic 25th Street area. It’s the dream restaurant of two Copper Onion alumni, Table Twenty-Five owners Justin and Jaimie Buehler. Table Twenty-Five serves both the brunch and dinner crowds, and the tables do fill up during peak hours. Brunch starts with fresh beignets to share before deep-diving into the menu of morning/midday cocktails and entrees that feel classic but never boring (take the Turkish Eggs, for instance). For dinner, there’s no going wrong with housemade focaccia and one of the housemade pastas.—CP
COPPER COMMON STARKLY CONTRASTS
its elder sibling Copper Onion, just a few doors down. It is intimate and elegant and completely idiosyncratic in all the best ways. Inspired by owner Ryan Lowder’s former NYC life, a seductively simple menu blends smartly seasonal ingredients with flashes of global inspiration. Dishes are restrained and uncomplicated, allowing core ingredients to shine; bright farmer’s market tomatoes pop in the summer, rustic soups warm in the Winter. A routinely rotating roster means Copper Common reliably delivers visit after visit, always with something new to discover. Beyond the exemplary kitchen output, the 21+ bar/restaurant offers pours from a distinctively unique natural wine list backed by always inventive craft cocktails, coppercommon.com.—SM
MILO CARRIER HASN’T STOPPED
COOKING since he was 16 years old. He and his wife Brooke Doner’s restaurant Arlo is a sentinel of fine dining on Capitol Hill and a city and neighborhood favorite. At Arlo, Carrier gets to explore his ever-changing concepts of cuisine, with a seasonal menu that changes from month to month. He, the menu seems to say, is what we’d call a non-linear thinker. He exists in a quantum flux of time and space—the Schrodinger’s Cat of Salt Lake cuisine—ensuring his menu is simultaneously today and tomorrow, arlorestaurant.com .—JP
LUNCH, BRUNCH, DINNER— you name it—Franklin Avenue is a one-stop destination for any dining event. After-work drinks? Kick back with a plate of the coconut and chile crisp spiked snap peas. Hangovercuring brunch? Duck confit chilaquiles will soothe any ills. Franklin’s flexibility is borne of Chef Matt Crandall’s openended menu. It’s his fourth outing for the Bourbon Group and his best effort to date. Crandall’s menu is a canny mix of New American alongside chicly executed bar food. An elementary burger is easily one of the best you’ll taste. The atmosphere is buzzy without being overbearing, and the location on Edison off the beaten path still makes the 21+ business feel like an insider secret, franklinaveslc.com —SM
MATTEO BALANCES
the delicate line between making guests feel like they have sat down at Nonna’s table while experiencing fine dining at its best. Chef Damiano Carlotto has worked closely with Matteo and his family to craft a menu that is both memorable and feels passed down through the generations. Matteo can be found circling the dining room, recommending wines, or adding a drizzle of the famiglia balsamico to your plate. Matteo’s mom bakes the bread, and the Tagliatelle Bolognese will transport you to Modena, matteoslc.com.—LM
IT TAKES GUTS to open a restaurant that most out-of-towners can’t pronounce. But that kind of true-to-self-and-place gutsiness makes Oquirrh, well, Oquirrh. Co-owners Chef Andrew Fuller and front-of-house wonder Angie Fuller have created a top-notch culinary oasis in the Aves and imbued it with their whole talented hearts and considerable gustatory chops. Any restaurant of this caliber sources seasonally with care and intention, but Fuller takes it up several pegs more with an almost obsessive (and we love him for it) hyper-focus. He’s stripping phenomenal raw ingredients down to their elemental potential, building them back up in unexpected and whimsical ways, and then humbly sending those spectacular plates out as if it’s all no big deal, oquirrhslc.com.—DD
CHEF MANOLI AND KATRINA KATSANEVAS have showcased their culinary creativity and care for stellar service in their James Beardnominated restaurant, Manoli’s. Serving up a variety of Meze, it is a fine dining destination. In 2024, they opened Paréa, a spin-off of the gyro pop-ups they hosted occasionally at Manoli’s. More of a deli/ market style experience, Paréa translates to “a close group of friends who gather purely to enjoy each other’s company.” And what great company you will enjoy! Serving up their famous gyros, you can also find to-go salads, take-and-bake mains and ready-to-eat dips and stuffed grape leaves, manolison9th.com and pareaon9th.com.—LM
IS IT SOMETHING IN THE WATER? Maybe a cosmic vortex, or an ancient ley line unearthed by nonstop road construction on 900 South? Whatever it is that draws such a concentrated wealth of food and beverage talent to the west side of our
city, we hope it never stops. Solidly in this tasty mix: Chef Tommy Nguyen and the seasoned pros at The Pearl. Nguyen’s flavor-packed iterations of Vietnamese and Korean street foods are full-stop phenomenal. Loaded Bahn mi sandos, a brunchy rice bowl with spam and eggs—do your next hangover a favor and savor that goodness with a chrysanthemumpomegranate daiquiri or boozy Vietnamese coffee—or his mom’s eponymous eggrolls dipped in housemade fish sauce. It’s all magically delicious, thepearlslc.com .—DD
A“CASOT” is a tiny stone house in the middle of the Italian vineyards that is designed to provide a break with shade, drinks and food for the workers. Which is just the niche Casot fills in the 15th and 15th district. A coworking space by day that transitions gracefully to a wine bar in the late afternoon. Casot is a rotating showcase of wine-geekery with bottles you can’t find anywhere else in town, accompanied by little bites. The staff is knowledgeable and will walk you through the everchanging beverage menu. The ambiance is like a small and bustling taverna, the perfect shady break away from work, casotwinework.com —LM
TABLE X CONTINUES to push its high-concept experiment further. Started by a team of chefs who came from traditional fine dining restaurants on the East Coast, Nick Fahs and Mike Blocher, Nick focuses on the restaurant’s bakery (which sells directly to customers) and Mike sources food locally (much of it from the restaurant’s garden). They doubled down on their confidence and turned loose Fahs in the bakery, which they built out into a retail outlet for Fahs’ fantastically fussy bread. Meanwhile, Table X only serves an ever-changing tasting menu for a new adventure at each seating. This is the most ambitious kitchen in town, and their prix fixe tasting menus are dependably stunning and always include vegetarian and vegan options, tablexrestaurant.com —JP
ELEGANCE MIXED WITH SCANDINAVIAN
no-nonsense hospitality, Kimi’s Chop & Oyster House uprooted from Sugar House to Holladay in a move that splashed “Kimistyle” across the walls and onto a decadent and contemporary menu. The new menu has a special focus on shared plates with a nod to Kimi’s background, including a Caviar Onion Dip with Pommes Frites and Toast Smögen with Greenland shrimp, blue crab meat, dill, horseradish créme and Swedish caviar. The Chanterelle Mushroom Soup is a must-order, no matter the season, and of course, the namesake steaks and chops are mouthwatering. Dining here is experiential and opulent without feeling over the top, kimishouse.com —LM
IT IS THE UNLIKELIEST OF LOCATIONS, set amid subdivisions and stray parcels of soon-to-be-sold family land in Draper. But there it is. Set back from the road, in a historic Victorian home surrounded by shady oaks, you’ll find The Charleston Draper—an ode to civilization and high style that is the life’s work of its impresario chef Marco Silva. Born in São Paulo, Brazil and trained in Lisbon and Paris, his international sensibilities touch everything from the restaurant’s refined setting, its and, yes, the restaurant’s dress code and adultsonly policy. Is it unreasonable to ask that you don’t bring babies or show up in pajamas and flip-flops? Chef Marco reminds us that a night out should come with attention and dignity and will ensure that your efforts to dress for the event will be well rewarded with the atmosphere, service and food on the plate, thecharlestondraper.com —JP
WE MISSED THE WESTSIDE LOCATION of Nomad, so having Nomad Eatery return with its location inside Uinta Brewery still feels like a special treat. For people who live and work on the west side, there’s a chill neighborhood bar and restaurant to get your fix of pitch-perfect burgers, crispy fries, and—of course—a so-satisfying spicy fried chicken sandwich, with an ice-cold draft beer to wash it down. What’s not to love? (I don’t know about you, but now I’m hungry.) nomad-eatery.com.—CP
MUCH LIKE ROBERT REDFORD HIMSELF— that wily silver fox who founded the place in the 1970s—the whole iconic Sundance Resort experience not only holds up but continues to do so in timeless style. In the fall it’s our go-to for post-leaf-peeping Sunday brunch with the fam at The Foundry Grill. After a Timpanogos hike or après ski adventure, you can’t go wrong with stopping in at the diminutive and always delightful Owl Bar. Year-round it’s a winner for a cozy and quiet weekend staycation, wherein it’s a moral imperative that you share at least one romantic dinner at the Tree Room. Like the fine wines on their excellent beverage list, it’s just getting better with age, sundanceresort.com —DD
DAMN, THAT’S GONE BY FAST:
2025 will mark Tupelo Park City’s 10th anniversary. Spanning a location move, too many memorable meals to count, and many-a sampling of their stellar wine list and deep whiskey lineup, Tupelo has never stopped impressing us. It’s where we go when we’re craving the comfort of buttermilk biscuits and a superb Old Fashioned. Or are you in the mood for perfectly executed elk carpaccio, braised rabbit raviolo or can’t-stopthinking-about-it dishes like smoked duck breast with Utah cherries at the peak of their season? Executive Chef Matt Harris, managing partner Maggie Alvarez and their whole talented team are upping the ante each year, and we can’t wait to see what the next decade looks like, tupeloparkcity.com.—DD
WHEN CHEF BRIAR
HANDLY
emerged on the scene in 24, our initial impression was: enfant terrible. In a good way. Handly has grown up and his creative inclinations have matured.
He is still a child at heart and remains a chaotic force in his kitchen, possessing an untameable attention deficit disorder in his dizzying menu changes. What emerges to the table, however, are powerful examples of his admitted perfectionism. Amid the ever-changing chaos of Park City restaurants, Handle remains a shining beacon on Main Street, despite (or perhaps as a result of) Handly’s inability to sit still, handleparkcity.com.—JP
RESTAURATEUR BROOKS KIRCHHEIMER’S growing roster of popular spots—including our 2024 Restaurant of the Year, Urban Hill—are justifiably lauded for craveable food, great drinks and truly outstanding service. Since opening
Hearth & Hill in 2018, their team has been consistently nailing the details, plating amazing food and meeting guests at their dining comfort level. Are dogs or kids part of your party? They’ve got a pup-friendly patio and children’s menu we’d gladly order from ourselves. Last-minute houseguests? Grab a gourmet takeout meal for the crowd. It’s the impressive “Can you meet me halfway?” pick for a Parley’s Canyon-adjacent business lunch or a perfect choice for a catch-up dinner with friends. In a word, Hearth & Hill lives up to Kirchheimer’s day-one “commitment to community,” in all the tastiest ways, hearth-hill.com.—DD
EMPHASIS on local flavors and coastal foodways, Rime Seafood + Steak at St. Regis Deer Valley has been reimagining its space as a culinary escape for locals as well as outof-towners. Traveling to Rime requires an amuse-bouche funicular ride with a view for miles. The oceanic menu starts with a raw bar that defies our inland nature, while local specialties from elk, honey, beans, melons and mushrooms pepper the menu. While “rime” translates to “the frost formed on cold objects by the rapid freezing,” it would be a mistake to think of it as only a winter place. Rime shows up beautifully in the summer for drinks on the patio overlooking meadows of wildflowers and aspen trees, srdvdining.com.—LM
THE DESERT SETTING
IN ST. GEORGE is under threat as rampant growth in the form of horrid strip malls and cookie-cutter housing developments continues to gobble up the landscape. This is why we were happy to see new experienced operators take over Xetava + Rusted Cactus—a serene, view-forward restaurant and bar located at one of Ivins’ first planned developments, Kayenta, in the community’s precious artist village. Kayenta was started in 1975 and reflects what we imagine was the idea of desert living (Kokapellis are abundant) then as it grew in the ’80s and ’90s. Matt
Mackay, who also runs The Cliff, has inherited the kind of space you couldn’t recreate today. He was, in a sense, grandfathered into a more tranquil time in the area’s history. Matt MacKay and his team, led by Chef Dylan Loper and front-of-house veterans Catesby Carman and Jorma Terenski, show respect for the setting and offer a challenging and thoughtful menu that perfectly pairs with the views of the red cliffs and open landscape out the window, xetava.com.—JP
There’s barely a week that goes by when we don’t have an email in our inbox from Scion Cider, sharing the news about an event for the community: trivia and game nights, fundraisers, cider classes, live music, dinner series, tastings, and seemingly endless collaborations with other shops, bars, organizations and groups in the neighborhood. How Scion manages to host so many happening parties while being so active in the community is nothing short of impressive. If there’s something cool going down in the Central 9th, Scion Cider is probably involved. It’s that tenacity and initiative that earns them the Blue Plate Award for Outstanding Community Service. And we have not even mentioned that it is a friendly place to meet interesting people, get a tasty cider (on a rotating menu of dozens available from funky to sweet with everything in between), and learn a little bit while you’re there, scionciderbar.com.—CP
Parley’s Way is a desert for good food, awash in fast-food and fast-casual spots amid the offices suited to the Park City commuter. That’s why Harbor Seafood + Steak stands out as, well, a Harbor of dining in that part of town. Randall Curtis, the chef-owner of Harbor is a big part of why. He is there in the kitchen on the floor, mixing cocktails for nearly every service, the chief cook and bottlewasher if you will. In 2016, Randall joined the efforts at Stone Soup, a program that provides regular restaurant quality meals to The Road Home. But something you may not know about Randall. He is Utah’s
biggest sports fan. His restaurant serves as a haven for University of Utah football athletes, Utah Jazz and Hockey club players who seek some anonymity and a good meal served by a friendly face.—JP
Alpine Distilling is not in want of praise and for good reason. In 2024, Master Distiller Sara Sergent received admission to the prestigious London Gin Guild, accepted an award for the distillery’s innovative sustainability efforts and won Gold in the Fifty Best Awards’ Best American Blended Whiskey competition for their Alpine American Whiskey. Our readers at Salt Lake magazine voted Alpine Distilling as the No. 1 distiller in the state. Putting them over the top, at Alpine Distilling’s Park City Social Aid & Pleasure Club, visitors can now make their own gin. Sergent and her team guide amateur distillers through the botanical selection process to make a bespoke spirit, so they walk away with both a bottle of gin and an understanding of what makes a spirit special, alpinedistilling.com —CP
If you’ve ever been served a cocktail with a compelling sugar pea shrub or a rainbow-hued salad graced with edible flowers, there’s a very good chance that the building blocks for those superlative moments were sourced at Frog Bench Farms. With an extensive solar array, rainwater harvesting system, on-site seed banking operation, and integrated composting cycle, the almost zero-waste business supplies local restaurant chefs and lucky farmers’ market customers alike and does so year-round. Since 2012, this 1.5-acre model of sustainable
urban farming has been a passion project for owners Paula Swaner Sargetakis and Joe Sargetakis. Frog Bench Farms is example that quality and even exotic produce doesn’t need to come at the expense of responsible land stewardship, frogbenchfarms.com —DD
ALI SABBEH
Decades of attention from Ali have created a community of diners, staff and his purveyors. A dinner out at Mazza is what dining should be, civilized and welcoming. It truly defines hospitality and is worthy of recognition. Mazza had everything that a dining experience should have— community, conversation, food that couldn’t be recreated in any other setting, and consistency in quality that has survived and thrived under Ali’s passion for hospitality. It is a humble place, not flashy or trendy. The best is often merely reliable and, yes, comforting. Thus you’ll find Ali in his soothing, simple cafe, behind the stove fussing over each dish, mazzacafe.com.—JP
They’ve put their stamp on Utah over decades, weaving threads of economic impact, cultural influence, social change and compassion into our community tapestry. When we ski next to a double amputee, cheer at a Jazz game, enjoy cuisine prepared by a culinary-trained refugee, take in community theater, serve food at a homeless resource center, or see a 12-year-old sporting his very first pair of new shoes, there’s a good chance that Gail Miller, Lavanya Mahate, Celeste Edmunds or Meeche White were involved. Get to know these long-standing women of influence.
BY HEATHER HAYES | PHOTOS BY ADAM FINKLE
MEECHE WHITE HAS SEEN THAT LOOK BEFORE–her life’s work has been in pursuit of that look. It’s when downturned eyes suddenly beam with hope and possibility. She’s seen it when an amputee soars down a powdery white mountain for the first time, or a nonverbal autistic child climbs onto a gentle, knowing horse.
“They go out, and they’re not the same person when they come back in,” says Meeche, who co-founded the National Ability Center (NAC) in Park City in 1985. “You can tell people, ‘You’re not defined by your disability,’ you can tell them, ‘you have so much to live for,’ but honestly, it’s not enough just to be told that. A person has to have an experience that leads to that belief.”
From small beginnings, the mission of NAC has remained steadfast: to empower people of all abilities through adaptive recreation. Just after college, Meeche, a Connecticut native, worked as a reading specialist for children with disabilities. However, it didn’t take long for her to realize that she wasn’t in the reading business at all. “I was in the business of building self-esteem,” she says. Having been in an abusive relationship at one point in her life, she recognized the signs of self-loathing.
“You don’t want to learn,” she says of that understanding. “You don’t want to grow, because you don’t see your own value. I’d lived that before.” She knew spending time outdoors was healing. “I just kept thinking, there’s got to be a better way to do this—if we could just get these kids outside and moving around...”
She learned about the emerging eld of therapeutic recreation and enrolled in courses. Soon a er, she got a job as an adaptive ski instructor and met her
former husband, paralympic ski racer
Pete Badewitz, a Vietnam veteran and amputee.
His positive outcomes with therapeutic recreation inspired both of them to pay it forward, and they traveled to the Rocky Mountains in search of the right space to create a haven for ski-based therapy.
Meeche jokes that whenever she presented ideas to include even more programming and reach even more individuals, people would politely tell her to set her sights a little lower. “I’d think, ‘No, you just need to get out of my way,’” she says with a laugh.
Building the equestrian center, for instance, once sounded like a pipe dream.
“I thought skiing was the end-all of changing lives until I saw what horses can do,” she says, describing how horses seem to instinctively be “in on it” when a rider with special needs is placed on horseback for the rst time.
“You can tell people, ‘You’re not defined by your disability,’ you can tell them, ‘you have so much to live for,’ but honestly, it’s not enough just to be told that. A person has
to
have
an experience
that leads to that belief.”
Meeche and Pete had heard of Park City which, back in the ’80s was a sleepy little ski town with no tra c lights. “We drove in to see it and before I’d even looked at the terrain, I told Pete: ‘ is is where I want to live.” e couple secured a $5,000 grant from Disabled American Veterans and the NAC was born, growing from a kitchen-table operation that focused solely on disabled ski instruction into what it is today: A vital community-backed organization that o ers year-round programming with a campus, a mountain center, an equestrian center, a Moab hub and statewide basecamps.
“I’ve seen kids get o a horse and take their rst step, or make the rst cognitive sounds in their life.”
Meeche o cially retired a er 23 years at the NAC helm but continues to work through international opportunities and consulting.
incredible way to spend a life,” she to work through international
told one interviewer, “I have one more thing le in me, I just don’t
“Watching people write a new script for themselves and feel whole again a er their plans have become derailed by a disability has been an incredible way to spend a life,” she says. When she nally le NAC, she told one interviewer, “I have one more thing le in me, I just don’t know what it is yet.”
Recently, she found it.
She is now, living near her daughter and granddaughter in Washington, Meeche serves as the Executive Director at Tierra Village, an organization that aims to develop skills and provide housing and employment opportunities for individuals with mental disabilities.
“It’s a new chapter with a similar theme,” she says. “I can’t quite leave the business of self-esteem, probably because it makes me feel just as wonderful myself.”
WHEN ASKED HOW SHE WENT FROM AN IMMIGRANT with no work visa to Utah’s 2024 Businessperson of the Year, Lavanya Mahate replies with her credo: “Everything we want is on the other side of fear.”
It’s a message she clung to when she opened her rst Sa ron Valley restaurant and one she shares with women who come to this country in search of a better life. Partnering with the Utah Refugee Center to found RISE Culinary Institute, the successful restauranteur’s organization provides culinary training and paid internships to refugees and low-income immigrant women who are passionate about food—like she is.
might view the decision to leave her successful career to create nostalgic meals from her childhood as… counterintuitive. But she had plans far beyond her own kitchen.
“In my culture, cooking is how you show people you love them,” she says, describing how she enjoyed preparing dishes like biryani and saag paneer for
acting as head chef and creating a menu of diverse Indian dishes. Within a decade, she’s grown one award-winning restaurant into ve throughout the Wasatch Front and also established Bix Bakery and Biscott’s Bakery.
“As much as I loved what I was doing, I missed being able to help women like I did at the Chamber,” she says, adding that RISE is a natural extension of her experience in the food industry, but also her passion for helping li women.
“I like igniting that spark,” she says. “ ey nish the program with new possibilities of supporting themselves and their families—it reminds me of my younger self.”
At 23, Lavanya arrived in the United States from Chennai, India in an arranged marriage and with a master’s degree, but on a dependent visa—her (former) husband could enter the workforce, she could not. So, she got a second master’s degree from the University of Utah and volunteered with the Salt Lake Chamber—who, anxious to hire her, sponsored her visa. It didn’t take long before she’d worked her way from intern to program director of the Chamber’s Women’s Business Center, helping women realize their entrepreneurial dreams.
At 33, however, she decided it was time to trade her business suit for an apron, of all things.
“My goal is to help women end suppression in their lives and tap into their potential. I want to empower and support them as much as I can. They think I’m transforming their lives, but truthfully they are transforming mine.”
“My goal is to help women end suppression in their lives and tap into their potential,” she says. “I want to empower and support them as much as I can. They think I’m transforming their lives, but truthfully they are transforming mine.”
“I’ve always loved to cook,” says Lavanya brightly. “My happiest childhood memories centered around food.” For someone so enterprising, one
enthusiastic family and friends. But it was her love for Indian street food that gave her the idea to marry foods from various regions of India into one menu. “It took me years of soul searching to accept this was what I wanted to do with my life.”
Facing her fears a er almost a decade of helping transform the lives of hundreds of women into successful business owners, it was time to take her own advice. Without experience in the restaurant industry or formal culinary training, Lavanya took out a loan and opened the rst Sa ron Valley restaurant in South Jordan in 2011,
RISE hosts culinary tasting events, allowing refugees to celebrate and share their heritage and culture and helping to educate the wider community about what the various refugee cultures have to offer.
riseculinaryinstitute.org
AS THE EXECUTIVE DIRECTOR OF CHRISTMAS
BOX INTERNATIONAL (CBI), a Salt Lake-based emergency shelter for kids, Celeste Edmunds has met thousands of children removed from unsafe homes. One young boy, however, stands out in her memory. “You could see he was carrying this enormous weight,” she says. “And when I crouched down to talk to him, he just said, ‘Nobody loves me.’”
As her own painful memories flashed in her mind, she understood him completely—she’d once believed the same thing about herself. “I wrapped my arms around him and told him, ‘I know how hard this is, I’ve been where you are.’”
“ at’s when I met Carlie,” she says of her friend’s compassionate mom, who invited her to stay but insisted she go to school. “It was the rst time someone cared enough about me to make me go to school. Carlie stuck her neck out for me and got me back on track so I could catch up and graduate.” For years, Celeste says she ‘tested’ Carlie, with a nagging fear that she would be “returned.”
But she never was—and Carlie never gave up on her. “She taught me what a home could feel like,” she says. “Just having someone tell me, ‘you still can.’
“I know how hard this is. I’ve been where you are.”
When Celeste Edmunds was 7 years old, she and her siblings were taken from a home marked by drug addiction and abuse. Her temporary landing spot was improvised—hours in the back of a police car, then more hours in a caseworker’s o ce, then a week here and there at various relatives. en, on to a string of foster parents.
That was monumental in my life.”
Now, decades later with a family of her own, Celeste directs operations, strategy and revenue for CBI. Not only does the organization provide emergency shelter, essential items and an array of services to children and teens, it works to ensure more continuity of care and tries to keep siblings together.
“It’s really unsettling for a child,” Celeste says. “How do you belong in a world that doesn’t want you?”
Celeste describes her ordeal in the child welfare system in the book Garbage Bag Girl. Dropping out of school and running away to live on the streets and couch surf with friends, she dragged her scarce belongings in a garbage bag. By the time she turned 16, she’d lived in more than 32 cities.
“Every child deserves a childhood,” she says. To the little boy who felt unloved, Celeste’s unique understanding elicited a unique response. “I told him, ‘I know how it feels to have all these people making decisions for your life. But there will come a day when you will get to make the decisions for yourself.” After charting her course after a tragic start, Celeste is walking proof of the strength and determination that can emerge from unlikely beginnings.
CHRISTMAS BOX HOUSES
Short-term emergency shelters
CHRISTMAS BOX RESOURCE ROOMS
Distributes donations such as clothing, school supplies, books, toys, hygiene and baby items
JOURNEY UP PROGRAM
Provides housing, employment and support for young adults facing homelessness
PROJECT ELF
Gifts and resources are collected for at-risk children during the holidays
thechristmasbox.org
The Miller Family Foundation supports community programs with missions related to health and medicine, shelter and food security, education and skill development, jobs and economic self-reliance, and cultural and spiritual enrichment. Learn more or apply for a grant for your organization at lhm.com/doing-good.
GAIL MILLER SAYS IT WAS HER DREAM TO BE A MOM. “I loved raising our ve children, but because of Larry’s crazy schedule, I did it mostly by myself,” she says of her husband, Larry Miller, whose major automotive group with a portfolio of over 70 dealerships still bears his name. By the 1980s, the Millers became a powerhouse capable of building megaplexes and buying a failing NBA franchise, building a 20,000-seat downtown arena, and transforming the Utah Jazz not just into a goldmine, but into a truly unifying organization for the people of Utah.
With twinkling eyes and an easy smile, the so -spoken Gail describes their clearly de ned roles. “He was the breadwinner and I was the homemaker.”
e plot twist: while he went to the o ce and she stayed home, Gail and Larry were more than life partners—they were business partners, too. Gail describes daily discussions of nearly every detail of the Larry H. Miller Company (LHM). “I was always plugged in as an equal partner and we made company decisions together, even though I didn’t work in the o ce.”
When Larry died from complications of diabetes in 2009, Gail, then 65, was enjoying her grandkids and looking forward to their quiet retirement. Instead, she stepped in to take over.
“Before he died, he knew there were things that needed to change and he asked me to stabilize the ‘now’ and create a bridge for the future,” she says. Although he acknowledged Gail as his business partner throughout his career, Larry’s role was highly visible and she preferred ying under the radar. Now, there was no avoiding it. “I had to preserve what we’d built,” she says.
What happened next may have surprised even Larry. “I think he knew I’d meet the challenge, but I don’t think he’d believe how far we’ve come since then,” she says of the company’s extensive growth.
Right away, she set up a board of directors, describing it as a tough sell to a company that didn’t see itself as broken. “I was a little unpopular for the decision at rst, but everyone eventually realized it was a good change,” Gail says. She admits she su ered from imposter syndrome, with fears and self-doubt. “I think as women we sometimes wait for someone to give us permission to move
“I think as women we sometimes wait for someone to give us permission to move forward with an idea...We let timidity and fear get in the way. We may have to fight a little harder, but we have the right to put ourselves and our ideas forward.”
During the past 15 years, LHM has doubled in both size and revenue, making Gail the wealthiest individual in Utah.
She de ects praise and attributes her success to the con uence of many minds. She sees her leadership style as a gatherer of viewpoints, rather than a commanding executive.
“You don’t have to be the loudest person in the room, you don’t have to be the smartest person in the room, you just have to be willing to learn,” she says.
While the “Grand Matriarch of the Beehive State” remains highly involved in all areas of LHM, Gail recently stepped down as chair to turn more attention to her family foundation and many community endeavors. Founding arts venues, ghting child abuse and campaigning for Major League Baseball to bring top level a team to Utah is all in a day’s work for Gail.
Her work with homelessness is something she’s especially proud of. e Gail Miller Resource Center provides a comprehensive network of support for unhoused individuals, and her work with the Utah Impact Partnership helps to humanize homelessness and encourage compassion.
forward with an idea,” she says. “We let timidity and fear get in the way. We may have to ght a little harder, but we have the right to put ourselves and our ideas forward.”
At LHM, Gail directed the focus of the company’s growth and diversity of its operations. She oversaw the eventual sale of the dealerships and the Jazz and the subsequent investments in healthcare and real estate.
As for her legacy, she says she’d like to be remembered for her values. “I think women have to understand who they are and not deviate from it to please someone else,” she says. “My values come out in whatever I do and I think that’s why people notice me. I haven’t tried to change who I am for anyone.”
• Pledged $22 Million to Ballpark development fund
• Served 5,000 Thanksgiving Day meals
DONATED
• $3 million and launched $500,000 grant initiative to improve lives on the SLC west side
• $25 Million to Salt Lake County for new South Jordan Regional Arts Center
• $2.2 million to for water conservation and water education
• $850,000 for mental health resources at SUU
• $1 million to the OTECH Foundation for a new Pathway Building
• $394,500 toward new center for Northwestern Band of the Shoshone Nation
• RISE programming provides culinary training for refugees
• 4 Cohorts per year
• 12 Trainees per cohort
• 48 Members of the refugee community trained each year
• Provides 12-Week handson culinary programs
• Donates stipends for 6-Month paid internships at partner restaurants
• Convinced the Utah State Legislature to grant a $394,000 one-time appropriation to RISE from the 2024 General Fund
• Charitable donations and contributions received $1.5 million
• Moab Christmas Box House: 119
CHILDREN SERVED IN CHRISTMAS BOX HOUSES
• Salt Lake Christmas Box House : 270
• Salt Lake Shelter Group Home : 185
• Ogden Christmas Box : 236
» IN TOTAL: 810 children were served annually
• 17,000 days of care to at-risk children in shelters
• 9,942 youth given resources
• Gave Christmas to 2,647 at-risk children
• 5,400+ Program participants
• 32,000+ Program experiences
• $6.5M in Scholarships and Program Subsidies
• 1,000 Volunteers
• 15,000 Volunteer Hours
• 30% Military and Veteran participation
Garbage Bag Girl is an honest and vulnerable first-person account of Celeste Edmunds, a young woman who was raised by drug addict parents and, at a young age, learned to survive and protect her siblings from rapists and drug dealers. Eventually, the state separated the family, and Celeste was adopted, alone, into a dysfunctional, fractured home where a sadistic and manipulating mother treated her as an unwanted outsider. Contemplating taking her abuser’s life, she eventually ran away, finding shelter wherever she could, until a compassionate woman stepped in to give her a home and love. Ultimately, Garbage Bag Girl is an unforgettable story of hope and healing.
“Incredibly, despite the darkness of her journey, Celeste’s story remains one of forgiveness, hope, and inspiration. I believe that Garbage Bag Girl should be required reading for... everyone who advocates and cares for the children of this world.”
– RICHARD PAUL EVANS, # 1
New
York Times bestselling author
“Celeste is about resilience. ... with Garbage Bag Girl her work will not only encourage but help others find their voice.”
–
DAVE PELZER, # 1 International bestselling author of A Child Called ‘It’; National Jefferson Award recipient; Author of Return to the River
A portion of all book sales are donated to The Christmas Box International. Since 1996 The Christmas Box International has been dedicated to providing resources and protection for Utah’s abused, neglected and trafficked children. Visit thechristmasbox.org.
Mixing mathematical execution with legacy-style family cookery
BY LYDIA MARTINEZ
MATTEO SOGNE, owner of his namesake restaurant, Matteo Ristorante Italiano, grew up in Modena, Italy, the land of fast cars and slow food. His birthplace also happens to be the home of Balsamic vinegar and Parmigiano Reggiano cheese. “Modena is a place where food is a lot more than just fuel for your body,” he says within two minutes of our sit-down conversation. “It’s fuel for your soul as well.”
Matteo spent a lot of time with his grandparents as a child, “My grandma, Romana, was an excellent cook. My grandpa, Franco, was involved in the Parmigiano Reggiano industry. My grandma taught me how to cook, and
my grandpa still makes the balsamic vinegar we use at the restaurant today.” Matteo’s grandmother taught him his love of food, and mirroring her was how he learned to cook. Literally. Romana made tortellini almost every day in the cold season. Traditional tortellini di ers from the u y ricotta- lled pasta you nd in grocery stores. In Modena, it is hearty— lled with meat and parmesan cheese. “I learned to make tortellini sitting down in front of her,” he explains. “But I learned to do it by looking at her. So I make them the opposite to this day, a mirror image. I close them the other way around.”
it is hearty— lled with meat and
With that legacy, Matteo decided to come to the United States on a swimming scholarship and study mathematics. Huh? But he explains, “When I left Italy, I knew I wanted to be an entrepreneur. I knew I wanted to run my own business. I knew I wanted to work hard. With my degree in math, I’m a nerd at heart. But food is my passion. Food is my fun.” The mathematics degree comes in handy. “If anything, it teaches you a mindset. And that mindset, you can apply to everything in life. How to look at a problem that you don’t know how to solve.” Which is daily life when opening and running a restaurant.
Originally, Matteo’s plan was to open a sandwich shop in 2019. He was a week away from signing a lease in February 2020, and his mom, Manu called and said to hold o just a moment because there were a lot of people getting sick in Northern Italy. She said it might be the u, or it might be something else. Turns out, you should always listen to your mama. e whole world shut down a week later. So Matteo took a step back. And it turned out to be for the best. A er working in several local spots, learning the ropes, and guring out his concept, he opened up Matteo in late 2023. “It allowed me three years to gain experience and to learn a lot by working with very successful people.” In other words, it set him up for success.
A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine
Cafe Niche–779 E. 300 South, SLC. caffeniche. com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.
2025 DIN I NG AWARD
2025
DIN I NG AWARD
Arlo–271 N. Center St., SLC. arlorestaurant. com Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.
Asian Star–7588 S. Union Park Ave., Midvale. asianstarmidvale.comasianstarrestaurant.com The menu is chef driven and not frighteningly authentic or disturbingly Americanized.Dine-in and takeout available. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.
The Bagel Project–779 S. 500 East, SLC; 1919 E. Murray-Holladay Rd, Holladay., bagelproject. com “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get.
Café Trio–680 S. 900 East, SLC. triodiningslc.com Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.
Caffé Molise & BTG Wine Bar–404 S. West Temple, SLC. caffemolise.com The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.
La Caille–9565 Wasatch Blvd., Sandy. lacaille. com. Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.
Carlucci’s Bakery–314 W. Broadway, SLC. carluccisbakery.com Plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.
Copper Common – 111 E. Broadway, SLC. coppercommon.com. Here, owner Ryan Lowder took inspiration from the high-end side of NYC nightlife. Oysters are on the menu and the cocktails are on the highest of ends, but it’s the food that put Copper Common over the top.
Cucina–1026 E. 2nd Ave., SLC. cucinawinebar. com Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.
Cucina Toscana–282 S. 300 West., SLC, . toscanaslc.com This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.
Curry in a Hurry–2020 S. State St., SLC. ilovecurryinahurry.com 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.
2025
DIN I NG AWARD
Bambara–202 S. Main St., SLC. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.
Braza Grill–5927 S. State St., Murray; 1873 W. Traverse Pkwy, Lehi.. brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet.
Bricks Corner–1465 S. 700 East, SLC. brickscornerslc.com Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.
Café Madrid–5244 S. Highland Dr., Holladay. cafemadrid.net Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.
Café Med–420 E. 3300 South, SLC. medslc.com Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.
Carmine’s Italian Restaurant–2477 Fort Union Blvd., SLC. carmines.restaurant Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.
2025 DIN I NG AWARD
Casot Wine + Work–1508 S. 1500 East, SLC. casotwinework.com In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th neighborhood, this small wine bar is a welcome addition featuring an interesting, rotating wine list from Pago’s Scott Evans.
Chanon Thai Café–278 E. 900 South, SLC. chanonthaislc.com 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.
2025 DIN I NG AWARD
The Charleston–1229 E. Pioneer Rd., Draper. thecharlestondraper.com
Chef Marco Silva draws from many culinary traditions to compose his classic and exciting menu— artichoke souffle, braised halibut, ratatouille. The setting, in a historic home surrounded by gardens, is lovely: No kids under 12 during evening hours and an indoor dress code.
The Dodo–1355 E. 2100 South, SLC. thedodorestaurant.com. A venerable bistro and SLC classic. It’s nice to know where to get quiche.
Eggs in the City–2795 S. 2300 East, SLC. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.
Eva’s Bakery–155 S. Main St., SLC. evasbakeryslc.com A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.
2025 DIN I NG AWARD
Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.
Finn’s Cafe–1624 S. 1100 East, SLC. finnscafe.net
The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.
e concept for Matteo Ristorante Italiano simmered into fullness, just like the family recipe for Nonna’s bolognese. In keeping with the family theme, Matteo’s parents, Manu and Enzo, arrived in August of 2023 to support the restaurant launch. And Matteo appreciated the support. “It’s a family business, right?” he says, “So we should do it all together.” Manu dabbles in a bit of everything from taking care of the books to making house-made bread and
focaccia. When I was there, she brought out a new sandwich bread she was testing, hot from the oven. Enzo is the perpetual patriarch. In fact, the entire sta calls him dad. “I’m very I’m grateful to do it with them by my side. Because there’s a lot of ups and downs when you start.” In addition to his parents, Matteo set himself up with an all-star adopted family to run the restaurant. With Chef Damiano Carlotto and Sous Chef Matt Sullivan heading the kitchen, everyone
from the servers on down has worked together for years. You’ll see familiar faces when you stop in.
The menu at Matteo is curated. For every dish on the menu, 50 recipes have been discarded as not quite spectacular enough. While the menu changes some with the seasons, there are family recipes that are evergreen in perpetuity. “The bolognese is my grandma’s recipe,” Matteo says. “Every time we make a batch, I taste it and make sure it is how it is supposed to be. Lasagna, same thing.”
When I asked about his favorite dish, Matteo picked a dish with some history. “My favorite, story-wise, means a lot to me. It’s the risotto. Risotto Moderna is from my hometown, which also means a lot to me,” he says. “It’s made with my grandpa’s balsamic, which he started when my mom was born 58 years ago. We have this tradition that when you have a daughter, you start a barrel of balsamic when she’s born because the
Five Alls 1458 Foothill Dr., SLC. fivealls.com Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.
2025 DIN I NG AWARD
Franklin Avenue–
231 S. Edison St., SLC., franklinaveslc. com. The menu offers intelligent, wellexecuted plates. There is a burger (a Wagyu burger, actually) but Dungeness crab, as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.
2025 DIN I NG AWARD Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC. harborslc. com A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vinecovered patio make for a hospitable atmosphere.
Himalayan Kitchen–360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. Indian-Nepalese restaurant with 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.
Hong Kong Tea House & Restaurant–565 W. 200 South, SLC. hongkongteahouse.yolasite.com 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.
HSL–418 E. 200 South, SLC. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent.
Indochine–230 S. 1300 East, SLC. indochinesaltlake.com. Vietnamese cuisine is underrepresented 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.
Kathmandu–3142 S. Highland Dr., SLC. thekathmandu.net 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. Kaze–65. E. Broadway, SLC. kazesushiut.com. Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combos. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.
idea is that by the time she’s old enough to get married, the balsamic is old enough to be enjoyed. And so my grandpa started this when my mom was born in 1966.” He adds, “Balsamic is extremely valuable because it’s one of the few things in today’s world that still takes time. You cannot speed it up. You can’t rush the process. So, to me, that’s a dish that is very close to my traditions. And it just tastes like home because it’s Parmesan cheese and balsamic, and that’s what I used to eat basically every day growing up.”
Ultimately, Matteo and Chef Carlotto believe in using high-quality ingredients and preparing them simply.
And that is what Matteo and his family have built for generations leading up to the restaurant’s opening here in Salt Lake City.
“What I want people to feel when they come to the restaurant is that we’re part of our food,” says Matteo. “Food is a tool to share joy and togetherness. If you think about it, most of the great memories with great people are around food and a good bottle of wine if you drink. I think most of my memories as a kid were around Sunday lunch at my grandma’s house with all my family.
Matteo’s mathematical and analytical mind extends to the wine list. ere are lots of options for by-the-glass, but I recommend that you call the man himself over to the table and let him guide you through the selection based on your meal. He will steer you right. “Wine is such a fascinating word to me,” he says. “I nd it so fun to explain to people what they nd in their glass, because it’s not just a wine. No, it’s the work of hundreds of people to make the glass in front of you perfect.” He is almost giddy in his discussion of wine. “It’s always great to pair the perfect glass of wine with the perfect food. It’s another tailored experience because the perfect glass for you might not be the perfect glass for me. It’s fun that when I get to know people, I remember what they drink. And it’s like a journey we go on together. Seeing their excitement makes me so happy.”
Ultimately, the tagline from the website stands true: “Portiamo gioia e unione,” translated as “We bring joy and union.”
MATTEO RISTORANTE ITALIANO (Reservations recommended) 77 W. 200 South, SLC | matteoslc.com
And I just wanted to recreate that here. So that’s the reason I do this.”
In early winter, Matteo’s moved from its 900 South location to Downtown, as they outgrew their space relatively quickly, which is a great problem to have.
Look for the original concept, a sandwich/pasta shop serving deli-style to-go food in 2025.
Chef Damiano Carlotto continues to helm the kitchen, while Matteo’s mom, Manuela, uses traditional Italian technique to bake scrumptious focaccia and delicious desserts.
King’s Peak Coffee–412 S. 700 West, SLC; 592 W. 200 South. kingspeakcoffee.com All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.
2025
DIN I NG AWARD Kimi’s Chop & Oyster House– 4699 S. Highland Dr., SLC. kimishouse.com A high-style, multi-purpose restaurant with new digs: It’s an oyster bar, it’s a steakhouse, it’s a lounge.However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.
Kobe Japanese Restaurant–3947 S. Wasatch Blvd., MillcreekSLC. kobeslc.com Mike Fukumitsu, once at Kyoto,was is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.
Krua Thai–212 E. 500 South, SLC. kruathairestaurant.cokruathaiut.com Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.
Left Fork Grill–68 W. 3900 South, SLC. leftforkgrillslc.comleftforkgrill.ipower.com Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.
The family recipes are sprinkled throughout the menu at Matteo. Here is what to order if you want to feel like you are sitting at Nonna’s table.
RISOTTO MODENA— made with aquerello, an aged rice designed to not get soggy as it sits. This risotto is made with the family balsamico. Which you can’t buy for love or money. You can only get it here. No cream. Just parm and vegetable broth for a delightful satisfying and homey dish.
TAGLIATELLE BOLOGNESE & LASAGNA AL RAGU — both made with Nonna’s bolognese, a rich, almost stew-like red sauce with a depth and richness that dominates each dish. But with all the love of a nononsense grandmother.
ANYTHING WITH PARMIGIANO REGGIANO— the family worked in the industry. So expect hand-selected wheels aged well over the 24-month minimum required. Really savor it on the Caesar Salad or the Carpaccio.
ANY OF THE HOUSE-MADE SOURDOUGH BREADS— Matteo’s mom, Manu, uses a sourdough starter for the bread, which was started with an apple from grandma’s garden. The starter has been coddled for 20 years and was brought over from Italy just for the restaurant.
DESSERTS CREATED DAILY BY NONNA — Enough said.
Log Haven–6451 E. Mill Creek Canyon Road, SLC. log-haven.com Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David Jones has a sure hand with American vernacular and is not afraid of frying, although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods.
2025 DIN I NG AWARD
Manoli’s–402 E. 900 South, SLC. manolison9th.com Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.
My Thai–1425 S. 300 West, SLC. mythaiasiancuisine. com 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.
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2025
Nomad Eatery–1722 Fremont Drive, SLC. nomad-eatery.com Nomad Eatery has reopened inside the Uinta Brewery. Find perfectly crafted classic American cuisine with a craft brew to pair.An oasis for the west side.
DIN I NG AWARD
2025
Matteo – 77 W. 200 South, SLC. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.” The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.
2025 DIN I NG AWARD Mazza–1515 S. 1500 East, SLC. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.
Millcreek Café & EggWorks–3084 E. 3300 South, SLC. millcreekcafeandeggworks.com This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.
Nuch’s Pizzeria–2819 S. 2300 East, Millcreek. nuchspizza.com A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.
Oasis Cafe – 151 S. 500 East, SLC. oasiscafeslc. com. 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 its evening menu suits the space—being both imaginative and refreshing.
2025 DIN I NG AWARD
Koyote–551 W. 400 North, SLC. koyoteslc. com. The menu features a wide selection of traditional Japanese dishes, including ramen, okazu and washoku. They also offer a variety of vegetarian, vegan and gluten-free options. The showstopper for the night was the Karage wings.
Oh Mai–850 S. State St.,SLC; 3425 State St., SLC; Other Utah locations. ohmaisandwichkitchen.com. 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
BY ADAM FINKLE
2025
DIN I NG AWARD
Oquirrh–368 E. 100 South, SLC. oquirrhslc.com Little and original chefowned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.
Osteria Amore–224 S. 1300 East, SLC. osteriaamore.com An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.
Padeli’s–30 E. Broadway, SLC; 2975 Clubhouse Dr., Lehi. padelisstreetgreek.com Padeli’s serves the classic Greek street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch.
Passion Flour Patisserie–165 E. 900 South, SLC. passionflourslc.com A vegan-friendly cafe located in an up-and-coming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.
2025 DIN I NG AWARD
The Pearl–917 S. 200 West, SLC, thepearlslc.com The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.
Per Noi Trattoria–3005 S. Highland Dr., SLC. pernoitrattoria.com 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.
Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain
Provisions–3364 S. 2300 East, SLC. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.
Rodizio Grill–600 S. 700 East, SLC. rodiziogrill.com The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”
Roots Café–3474 S. 2300 East, Millcreek. rootscafeslc.com A charming little daytime cafe in Millcreek with a wholesome, granola vibe.
2025 DIN I NG AWARD Rouser–2 S. 400 West, SLC. rouserslc.com. Rouser sparked into the scene in late 2024 in the old Union Pacific Depot Train Station as part of the new Asher Adams hotel. Keeping with the theme, the restaurant boasts charcoal-flavored moments across the menu
A pocket full of flavor for every palate.
BY LYDIA MARTINEZ | ILLUSTRATIONS BY CHELSEA RUSHTON
AND-HELD FOODS ARE ALWAYS THE BEST — lling, quick and portable. From samosas, dumplings, bao, pasties, and piroshki, every culture has a hand-pie-esque contribution. Central-South America runs with the concept, bringing culturally beloved, avorful food from your hand to your mouth. ey range from savory to sweet, our-based to corn masa, and snack-like to an entire meal stu ed into one pocket. ese are some of our favorite spots to get each, along with a bit of food lore if you are just catching up!
SOUTH AMERICA’S HALF-MOON HAND PIE
Designed to fit neatly in the palm of your hand, the name comes from the Spanish empanar or “coat with bread.” I personally love that there is a verb in Spanish that means coating with bread, implying that more foods should be ensconced in dough. You can find empanadas in Spain, where they were mentioned in literature as early as the 1200s.
When most people think of empanadas, they think of the eggwashed, meat- lled Argentinian baked pastry dough version. But the varieties and the ingredients are actually vast. In Colombia and Venezuela, for example, they are made of corn masa with annatto added to make them extra yellow. Masa technically means dough. But nixtamalized, ground corn is implied. Instead of baked, they are fried. In Costa Rica, they might be made with yucca our; in El Salvador, they may even be made with plantain. Without traveling, I’ve only found the Argentinian and
the small side, they are only $5 each, so you can easily get 2-3 for a full meal. Featuring: eir chimichurri is oily and herbaceous with a hint of chile. I recommend dousing each bite in the sauce.
WHAT TO GET: Lemon Beef Empanada— not sure how they pack such a strong citrus avor into one little pocket, but it is both meaty and refreshing. Traditional Beef Empanada—loaded with chopped hard-boiled egg and olives as well as beef (but minus raisins, as is found in some empanadas)- is the most traditional of the traditional avors.
WHEN YOU GO:
ARGENTINA’S BEST EMPANADAS
Open Monday-Saturday from 10 am - 2 pm (With pop-ups at local farmers markets and events). 357 S. 200 East, SLC; argentinasbestslc.com
daily. She would add a little salt and a dry, crumbly cheese before teaching me to scorch the exterior slightly in a dry pan to develop the crush and then bake in the oven. Lest anyone come for me, I should mention that you can also find them in Colombia, Bolivia, Ecuador and parts of Central America. e arepa dough is deliberately bland—the better to soak up the avors of anything stu ed inside. ey can be served along with soup for dipping and sopping up. When hot out of the oven, they can be stu ed with cheese for a luscious, almost-grilled cheese sandwich. Kids with arepas stu ed with eggs in hand will make their way to school. I’ve even seen a mom split an arepa open, scrape out the so corn middle, mix it with butter, and spoonfeed it grits-style to her baby.
Most o en, arepas are served sliced halfway through, creating a pita-like pocket. ey are stu ed with meat, beans, cheese, avocado, chicken salad or any and all combinations for a lling sandwich-taco-pita situation.
ARGENTINA’S BEST
WHY GO: e OG of empanadas in Utah. eir avors are classic and familiar. On
FLATBREAD? GRIDDLE CAKE? PITA? HOW ABOUT ALL THREE! Arepas are to Venezuela, as tortillas are to Mexico. It is the national bread, and they are eaten with almost every meal. Made of dried, ground hominy that is rehydrated, formed into thick, round patties, and dried out so that the exterior is firm and crusty while the interior stays soft and warm. When I lived in Miami, my Venezuelan roommate made them
WHY GO: Arempas makes its arepas fresh every single day. ey aren’t frozen, which means they maintain their characteristic so interior.
Royal India–10263 S. 1300 East, Sandy; 55 N. Main St., Bountiful. royalindiautah.com. Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.
Ruth’s Diner–4160 Emigration Canyon Rd., SLC. ruthsdiner.com. 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 rule here. The giant biscuits come with every meal, and the chocolate pudding should.
Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”
The Salt Republic–170 S. West Temple, SLC. A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven, for breakfast, lunch or dinner at the Salt Lake City Hyatt Regency hotel.
Sauce Boss Southern Kitchen— 877 E. 12300 South,Draper, saucebosssouthernkitchen. com. The menu at Sauce Boss embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, consistent quality and the details: Red Drink (a house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.
Sawadee Thai–754 E. South Temple, SLC. sawadeethaiutah.com 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.
2025 DIN I NG AWARD
Scelto– 849 E. 9400 South, Sandy. sceltoslc.com. When it comes to delivering stylish dining to our suburbs, Scelto is there. The wine list is very Italian, a good sign, and it has some nice splashes of French. The beef ragu is appropriately simmered for hours, which is the most important and complex part of a good lasagna.
Settebello Pizzeria–260 S. 200 West, SLC. settebello.net Every Neapolitan-style pie here is handshaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door.
Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton. silverforklodge. com. 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.
Siragusa’s Taste of Italy–4115 Redwood Rd., Taylorsville. siragusas.com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.
Skewered Thai–575 S. 700 East, SLC. skeweredthai.com A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.
The St. Regis Deer Valley offers exquisite dining as inviting as the mountain ambiance.
Curate your defining dining experience. Multiple on-site venues highlight globally inspired cuisine to the finest local après.
e lling IS lling—like, lled to over owing. One Arepa will ll you up, and then some.
Bonus: ey also make Venezuelanstyle fried empanadas, so you can get both at one stop.
WHAT TO GET: Arepa Reina Pepiada— served cold, this chicken salad/avocado arepa is the lightest o ering. Creamy and straightforward, it is more than the sum of its parts. Add garlic sauce and chimichurri for a little extra kick.
Arep Pabellon—the granddaddy of Arepas. It is loaded with shredded beef, fried plantain, black beans, and both cotija and mozzarella cheeses. e fried plantain is maduro, or cooked when ripe, and so it is a sweet addition to the silky black beans.
WHEN YOU GO: LOCATIONS IN DOWNTOWN, MIDVALE, AND OREM Hours vary by location. See the website for additional information. arempas.com
THE ORIGINAL HOT POCKET
e humble pupusa is so beloved in El Salvador; not only is it the national dish, but it even has its own holiday. e second Sunday of November is National Pupusas Day. Pupusas are generally made of corn masa and are bigger than an arepa but smaller than a large tortilla for a burrito. e corn masa is stu ed, sealed shut, and griddled until piping hot. I’ve burned my hands and mouth on more than one occasion trying to dig into a pupusa too quickly. Like trying to eat a hot pocket when it is hot out of the microwave and burning your mouth, it’s part of the experience.
No one seems entirely sure where the name comes from. It might mean “ u y thing” from the Nawat word pupusawa, meaning “to pu up.” Which might make sense because a pupusa arrives on your plate with little pockets of steam pu ng it up until it cools slightly. It is worth mentioning that there is a heated debate between Nicaragua and El Salvador about the origins. But it is ubiquitous in both countries. e rst historical reference dates to 1837, when a Guatemalan poet wrote
home to his family from a trip to the Nicaraguan-El Salvadorenean borderlands about pupusas “a foot in diameter” held together with cheese. However, they were only commonly available throughout the region starting in the 1960s. From there, they spread around the globe, even winning the award of e Best Street Food in New York from e Guardian.
e traditional condiment for pupusas is a lightly fermented cabbageonion-carrot relish with lime juice called curtido. It is like a vinegar-based coleslaw. I like to wrap my pupusa around the cabbage taco-style, douse it in salsa rojo, and then take a big bite. Final pro tip: it is bad manners to eat pupusas with utensils. Pick it up and eat with your hands.
Slackwater Pizza–684 S. 500 West, SLC. 209 24th St., Ogden. slackwaterpizzeria.com The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.
SOMI Vietnamese Bistro–1215 E. Wilmington Ave., SLC. somislc.com But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho.
Spencer’s–255 S. West Temple, SLC. spencersslc.com 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.
Stella Grill–4291 S. 900 East, SLC. stellagrill. com 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.
WHY GO: An institution located in the same spot for over twenty years, this is THE place for authentic El Salvadorian food.
BONUS: e best part? Pupusas are $4/ each—so you can get all of them for $20. WHAT TO GET: Pupusa de Chicharron— the pork pupusa isn’t thick and meaty like a taco. e pork is thinly spread throughout, so it has a hint of meatiness without being overwhelming.
Loroco con Queso—Loroco is a traditional edible ower that is o en used as a lling in pupusas. is is probably the most beloved lling and adds a hint of herbal avor to the rich cheese lling.
WHEN YOU GO: EL VIROLEÑO
471 W. 800 South, SLC
Hours: Sunday-Saturday, 9 a.m.-9 p.m. (approximately, hours may vary).
Stoneground Italian Kitchen–249 E. 400 South, SLC. stonegrounditalian.com The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza.
DIN I NG AWARD
2025
Table X–1457 E. 3350 South, SLC. tablexrestaurant.com. A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans) bread and butter are made inhouse and ingredients are the best (Solstice chocolate cake). Ex pect surprises.
Takashi–18 W. Market St., SLC. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city
Tandoor Indian Grill–3300 S. 729 East, SLC; 4828 S. Highland Dr., Holladay; 1600 N. Freedom Blvd., Provo. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.
Thai Garden–868 E. 900 South, SLC. thaigardenbistroslc.com Paprika-infused pad thai, deepfried 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 cram. Urban Hill–510 S. 300 West, SLC. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.
Vertical Diner–234 W. 900 South, SLC. verticaldiner.com. Vertical Diner boasts an animalfree menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.
Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.
Yoko Ramen – 473 E. 400 South, SLC. yokoslc.com More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.
Zao Asian Cafe–400 S. 639 East, SLC; 2227 S. Highland Dr., SLC; Other Utah locations. zaoasiancafe.com It’s hard to categorize this panAsian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.
Zest Kitchen & Bar–275 S. 200 West, SLC. zestslc.com Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions—the menu is all vegan and changes frequently.
Baja Cantina–1355 Lowell Ave., Park City. bajaparkcity.com The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.
Big Dipper–227 Main St., Park City. bigdipperpc.com. Located in the historical Star Hotel, the Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.
Billy Blanco’s–8208 Gorgoza Pines Rd., Park City. billyblancos.com Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled.
Blind Dog Grill –1251 Kearns Blvd., Park City. blinddogpc.com 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.
The Blue Boar Inn–1235 Warm Springs Rd., Midway. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.
Enjoy our award-winning seasonal cuisine, outstanding service and elegantly rustic ambiance every night of the week, starting at 5:30 p.m. Celebrating 30 Years of Nature, Nurture, Nourishment
For reservations, call 801-272-8255 or visit log-haven.com Open every night for dinner starting at 5:30 p.m. Located 4 miles up Millcreek Canyon - just 20 minutes from downtown SLC.
Chimayo–368 Main St., Park City. chimayorestaurant.com Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.
Freshie’s Lobster Co.–1915 Prospector Ave., Park City; 356 E. 900 South, SLC. freshieslobsterco.com After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.
Ghidotti’s–6030 N. Market St., Park City. ghidottis. com 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.
Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City. grubsteakparkcity.com Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.
Sammy’s Bistro–1890 Bonanza Dr., Park City. sammysbistro.com 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.
Sushi Blue–1571 W. Redstone Center Dr. Ste. 140, Park City. sushiblueparkcity.com 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.
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Tupelo–1500 Kearns Blvd., Park City. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the vegan-friendly grilled cauliflower steak with herb-chili pesto.
2025 DIN I NG AWARD Foundry Grill and The Tree Room –8841 Alpine Loop Dr., Sundance Resort, Sundance. sundanceresort.com The Tree Room is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Meanwhile the grill serves comfort food with western style. Sunday brunch is a mammoth buffet.
Strap Tank Brewery–596 S. 1750 West, Springville; 3661 Outlet Parkway, Lehi, straptankbrewery.com. With locations in Lehi and Springville (and soon St. George), Strap Tank provides a much-needed watering hole to the people in Utah County and points south. Reliable American fare and plenty of beers on tap.
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Handle–136 Heber Ave., Park City. handleparkcity.com Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing— trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.
2025 DIN I NG AWARD
Hearth and Hill–1153 Center Dr., Park City. hearth-hill.com. This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.
Kuchu Shabu House – 3270 N. Sundial Ct., Park City; 2121 S. McClelland St., SLC. kuchushabu.com The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.
Lush’s BBQ – 7182 Silver Creek Rd., Park City. lushsbbq.com Tennesee-inspired BBQ you won’t soon forget. Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere else.
350 Main–350 Main St., Park City. 350main.com Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.
Wasatch Bagel Café–1 300 Snow Creek Dr., Park City. wasatchbagelandgrill.com Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.
Windy Ridge Bakery & Café–
1755 Bonanza Dr., 1750 Iron Horse Dr., Park City. windyridgebakery.com. One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.
Woodland Biscuit Company–
2734 E. State Hwy. 35, Woodland, Park City. woodlandbiscuitcompany.com Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.
Hearth on 25th–195 Historic 25th St., Ogden. hearth25.com. The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.
2025 DIN I NG AWARD Table 25–195 25th St., Ogden. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.
Anasazi Steakhouse–1234 W. Sunset Blvd., St. George. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.
Angelica’s Mexican Grill–101 E. St. George Blvd., St. George. angelicasmexicangrill.com
A bright Mexican eatery serving up traditional street food in a cozy space.
2025 DIN I NG AWARD Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com. The high level of quality is apparent in every detail from the table settings to the space design to the food that came on the plate (despite the limited menu). This is an acorn determined to be a mighty oak, like yesterday.
Bear Paw Café–75 N. Main St., St. George. bearpawcafe.com St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe serves breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, world-class french toast and fresh crepes.
1275 E. Red Mountain Cir., Ivins. redmountainresort. com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.
Hell’s Backbone Grill–20 N. Highway 12, Boulder hellsbackbonegrill.com Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.
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Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley. srdvdining.com Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.
Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City. deervalley.com (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.
Chom Burger–45 W. 300 North, Provo; 496 N. 990 West, American Fork. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing highquality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.
Painted Pony–2 W. St. George Blvd., Ste. 22, St. George. painted-pony.com The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist— tenderloin tataki with chile-dusted scallops.
Peekaboo Canyon Wood Fired
Kitchen – 233 W. Center St., Kanab. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.
The Pizza Factory–2 W. St. George Blvd., St. George. stgeorgepizzafactory.com The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.
Red Rock Grill at Zion Lodge–1 Zion Lodge, Springdale. zionlodge.com Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.
Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George. sakuraut. com The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.
Tifiny’s Creperie–567 S. Valley View Dr., St. George. tifinyscreperie.com Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.
Vermillion 45–210 S. 100 East, Kanab. vermillion45.com Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.
Whiptail Grill–445 Zion Park Blvd., Springdale. whiptailgrillzion.com Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.
2025 DIN I NG AWARD
Xetava/ The Rusted Cactus–815 Coyote Gulch Court, Ivins. therustedcactus.com Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.
Explore the iconic red rocks and lava fields of Greater Zion at the one-of-a-kind golf destination, Black Desert Resort. For a limited time, Utah residents enjoy rates starting at $199 per night plus $50 daily resort credit for dining, shopping, or spa relaxation.
Rate Code: UTAH
Reserve Your Southern Utah Getaway Valid through March 31, 2025. Limited availability.
Distilleries in Utah—from the longtime greats to the new kids on the scene
BY AVREY EVANS
UTAH OFFERS A BOUNTY of craft distillers ready to fill your cup with something delicious. We highlight long-standing industry leader with a few new (ish) distillers joining the community.
PROVERBIAL SPIRITS
Based in Park City, Proverbial Spirits splashed onto the scene in early 2022. Using locally sourced ingredients whenever possible, Proverbial makes their products from scratch. Owners Steven Currie, Rudy Lehfeldt-Ehlinger and Michael Kunde live by their brand’s motto: “Rules were meant to be broken” and have infused that same sense of curiosity and boldness into Proverbial’s vodka, rum and gin—the latter won a Silver Medal in the 2023 Bartender Spirits Awards.
IF YOU GO: 4175 N. Forestdale Dr., Park City. proverbialspirits.com
The distillers at Clear Water reject typical spirit categories in favor of ephemeral, batch-based products. Take ‘Josephine Eau-de-Vie’ for example, an un-aged fruit brandy that is double distilled with a rum to offer a bouquet of smokey and sweet flavors. Their tasting room and distillery in Pleasant Grove (the first of its kind in Utah County) also hosts regular tasting events and cigar pairings pulled from their walk-in humidor room.
IF YOU GO: 564 W. 700 South, Pleasant Grove. clearwaterdistilling.com
Craft small-batch distiller Vintage Spirits has been bottling out of their Midvale location since 2020, specializing in barrel-aged products like rum, whiskey
and bourbon. True proponents of a grainto-glass philosophy, the distillers offer. Saturday tours where you’ll get an inside look of the process from mash to finish.
IF YOU GO: 6844 S. 300 West, Midvale. vsdistillery.com
Dented Brick struck gold when they built their distillery in Salt Lake, liquid gold that is. Their on-site artesian provides a high-quality foundation for their vodka, rum, gin and whiskey. The distiller recently began offering a Whiskey Education Program, in which enthusiasts purchase a barrel, customize it, bond with it, and follow the entire production from fermentation to aging.
IF YOU GO : 3100 S. Washington St., South Salt Lake. dentedbrick.com
The Aerie – 9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com. Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.
Back Door On Edison –152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebaneseinspired bar bites and has a promising cocktail menu.
Bar Nohm –165 W. 900 South, SLC, 385-465-4488. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, with a cocktail menu and Asian fusion sharing plates.
Bar X –155 E. 200 South, SLC, 801-355-2287. barxslc.com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.
Beer Bar –161 E. 200 South, SLC, 385-259-0905. beerbarslc.com. Ty Burrell, star of ABC’s Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from and variety of wurst.
The Bayou – 645 S. State St., SLC, 801-961-8400. utahbayou.com. This is Beervana, with 200-plus bottled beers and even more on draft.
Beerhive Pub –128 S. Main St., SLC, 801-364-4268. @beerhive_pub. More than 200 beers —domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.
BTG Wine Bar – 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass.
Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.
Contribution Cocktail Lounge –
170 S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.
Copper Common –111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.
The Cotton Bottom – 2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com
Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.
Dick n’ Dixie’s – 479 E. 300 South, SLC, 801-994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.
Power couple Rob and Sara Sergent have been setting the bar for gin distillation at Alpine Distilling since 2016, and recently Sara became the most decorated distiller in the country as the second woman in U.S. history to be inducted into the London Gin Guild. Alpine’s awardwinning portfolio of products include their Elevated Gin, named “Gin of the Year” gold medal in London. Visit their Park City bar for guided tastings or a custom gin-making experience.
IF YOU GO: 364 Main St., Park City. alpinedistilling.com
Hailed as the first distillery to open in Utah since the Prohibition, High West is an industry vanguard best known for their blended American whiskeys. Sip on a tried-and-true American Prairie Bourbon or savor one of their limited releases at their many Park City locations. Their
Wanship distillery and tasting room offers the most immersive educational experience with whiskey ambassadors on hand.
IF YOU GO: 27649 Old Lincoln Hwy, Wanship. highwest.com
Though Beehive closed their bar last year, the Salt Lake distiller is still going full steam with spirit production. Their lineup of classic spirits include bourbon, amaro, vodka and several gins. Beehive was also the first Utah distiller to ride the canned cocktail wave, offering a Mule and Gin Rickey using spirits straight from their still.
IF YOU GO: 2245 S. West Temple, South Salt Lake. beehivedistilling.com
Sugar House’s vodka has been consistently delicious since it first hit shelves in 2013, and the distillery’s other small-batch products quickly followed suit. Owner and distiller James Fowler takes pride in his grain-to-glass process, committed to zero outsourcing, additives, artificial colors or flavors. Pick up a bottle or canned vodka soda at their privately owned liquor store in Salt Lake.
IF YOU GO: 2212 S. West Temple, SLC. sugarhousedistillery.net
Alpine Distilling’s Sara Sergent with their award-winning Gin.
Sugar House Distilery has a full lineup of delectable spirits.
Mountain Wine Storage is Utah’s first professional wine storage facility
BY AVREY EVANS
WINE COLLECTING is serious business. I’m not talking about those few bottles of Moet saved for a special celebration, or a half-corked carafe of Pinot sitting in your kitchen’s wine fridge. Lifelong collectors spend expeditious amounts of time, money and dedication tracking down limited-edition bottles and exotic pours. Collections worth hundreds of thousands of dollars aren’t left lying around to risk damage, theft, or worse—a mischievous teenager looking to nab a seemingly forgotten dusty bottle. These impressive collections should be stored in temperature-controlled facilities run by experts who understand their value, now Utah has one of its own. Opened in May of 2024, Mountain Wine Storage is a 9,000 square-foot facility in Heber equipped with high-tech environmental controls and robust security. Finally, a place where your prized collection can be stored
safe from the detriments of climate and wandering hands.
When Bill DeLeon moved to Utah in 2023, one of his greatest concerns was where to store his 3,000 bottlestrong wine collection. His search turned fruitless when he found nothing but residential storage lockers, but Bill did discover a business opportunity. Within the year he staked a commercial space in Heber and began the arduous hoop jumps that any booze-related business owner in Utah knows all too well.
The massive facility looks quite industrial on the surface, with forklifts onsite to move crates of wine, and individual locker spaces locked behind gates. But it’s the equipment beneath the warehouse exterior that makes Mountain Wine Storage truly shine, “we thought of everything that a collector and an investor would want,” DeLeon says. The 9,000 square-foot facility is armed with three industrial air conditioners, four
East Liberty Tap House – 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse. com. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.
Flanker – 6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.
Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American.
Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.
Garage –1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com. Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.
The Gibson Lounge – 555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.
Gracie’s – 326 S. West Temple, SLC, 801-819-7565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.
Green Pig– 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.
Hive 435 Taphouse – 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse. com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.
HK Brewing Collective– 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a women-founded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.
Ice Haus –7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar: a wide selection of pub fare, regular entertainment and plenty of seating in the beer-hall inspired location. The menu has great vegan options.
Lake Effect –155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com An eclectic bar and lounge with a fine wine list and full menu. Live music many nights.
Laurel Brasserie & Bar–555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu.
Lucky 13 135 W. 1300 South, SLC, lucky13slc.com. Known for their heaping burgers and intriguing shot selection, Lucky 13 also offers classic fried dill pickle spears. Order with secret sauce and pair with a buttery chardonnay, bright prosecco or crisp lager—you’ll thank us later.
Oyster Bar– 48 W. Market St., SLC, 801-3224668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an awardwinning martini and a dozen oysters.
The Pearl–917 S. 200 West, SLC, @thepearlslc. The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.
Post Office Place–16 W. Market St., SLC, 801-519-9595. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.
Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Located right outside the city, this 1920s-inspired hotspot takes you back in time to the roaring twenties.
Quarters Arcade Bar– 5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.
Sayonara – 324 S. State St., SLC. sayonaraslc.com. Neon adorns enclosed booths, scenes from anime project on the walls and the bar serves up high balls and Japanese microbrews. It’s like someone picked up a bar in Tokyo and placed it right here in SLC.
Scion Cider Bar –916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth.
7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.
The Rest and Bodega – 331 S. Main St., SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.
The Shooting Star –7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon. business.site. More than a century old, this is genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard.
industrial humidifiers, two industrial dehumidifiers, 25 security cameras, glass break detectors and an on-site wine concierge. Advanced climate control maintains the facility at 55% to 65% humidity, and 55 degrees Fahrenheit, with any severe variations triggering an alarm to security. The facility is so dialed into the best wine-keeping conditions that DeLeon keeps his own collection safely tucked away in a locker on site, and he’s met plenty of like-minded wine fanatics whose ears perk up at the thought of a first-rate storage facility for their vino. “I built the facility based on the concept that there are a lot of people in Park City that like wine,” DeLeon says. “What I found is that there are also going to be a lot more people moving to Utah who like wine, and they’re going to need us.”
Getting those collections into Mountain Wine Storage isn’t DeLeon’s only priority, he’s also interested in connecting with the wider wine community in the Wasatch Back.
“We want to organize wine dinners for our clients, as well as work with some of the wineries I know to come out and share their knowledge and products.”
Stay up to date with the latest events and opportunities at mountainwinestorage.com.
88 W. Airport Road, Heber mountainwinestorage.com
Thieves Guild Cidery 117 W. 900 South, SLC, thievesguildcidery.com. In the Central 9th neighborhood, this cidery has put in the work to develop experimental cider and meads fit for an adventurer with a period-fantasy aesthetic to match.
Varley– 63 W. 100 South, SLC, 801-203-4124. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.
The Vault –202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault
A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.
Wakara Bar – 480 Wakara Way, SLC, 801-581-1000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens
Water Witch –163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink or a cocktail custom-designed to your taste, this is the place to belly up.
Whiskey Street– 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.
Why KiKi– 69 W. 100 South, SLC, 801-6416115. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.
Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest offers handcrafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food.
Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery. com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.
Bewilder Brewing– 445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing has house-made sausages and a beer list that skews toward traditional German styles.
Desert Edge Brewery–273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com
The constantly changing variety set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.
Epic Brewing Company– 825 S. State St., SLC, 801-906-0123. epicbrewing. com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.
Fisher Brewing Company– 3 20 W. 800 South, SLC, 801-487-2337. fisherbeer.com Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.
Grid City Beer Works – 333 W. 2100 South, South Salt Lake,801-906-8390. gridcitybeerworks.com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers— cask, nitro or CO2.
Hopkins Brewing Company –1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.
Kiitos Brewing– 608 W. 700 South, 801215-9165. kiitosbrewing.com. Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.
Level Crossing Brewing Company–2496 S. West Temple, South Salt Lake, 385-270-5752; 550 S. 300 West, SLC, 885-295-4090. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.
Mountain West Cider – 425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.
Park City Brewing–764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.
Prodigy Brewing–25 W. Center Street, Logan, 435-375-3313. prodigy-brewing.com
A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers.
A selection of Utah-based distilleries. Call ahead to confirm tasting room hours and availability for tours and private tastings.
• Alpine Distilling—7132 N, Silver Creek Rd., 435-200-9537. alpinedistilling.com
• Beehive Distilling—2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com.
• Clear Water Distilling Co.—564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com.
• Dented Brick Distillery—3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com
• Eight Settlers Distillery—7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com.
• High West Distillery—27649 Old Lincoln Hwy, Wanship, 435-649-8300. highwest.com
• Holystone Distilling—207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com.
• Moab Distillery— 686 S. Main St., Moab, 435-259-6333. moabbrewery.com
• New World Distillery— 4795 2600 North, Eden, 385-244-0144. newworlddistillery.com.
• Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com.
• Outlaw Distillery–552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com.
• Proverbial Spirits–4175 Fores tdale Dr., Park City, 435-250-4477. proverbialspirits.com.
• Salt Flat Spirits—2020 Industrial Cir., SLC, 801-828-3469. saltflatsspirits.com.
• Simplicity Cocktails—335 W. 1830 South, SLC, 801-210-0868. drinksimplicity.com.
• Sugar House Distillery—2212 S. West Temple, #14, SLC, 801-726-0403 sugarhousedistillery.net
• Vintage Spirits Distillery— 6844 S. Cottonwood St., Midvale, 801-699-6459. vsdistillery.com
• Waterpocket Distillery—2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co.
Proper Brewing Co.– 857 S. Main St., 801-953-1707. properbrewingco.com 1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.
Red Rock Brewery–254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com. A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.
RoHa Brewing Project – 30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing. com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers, a variety of draft and high-point beer, cider, wine, canned cocktails and spirits.
Roosters Brewing Co.– 253 25th Street, Ogden, 801-627-6171. roostersbrewingco. com. A local favorite in the heart of Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room.
SaltFire Brewing– 2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing. com. Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-in-cheek labels of its tasty craft brews.
Salt Flats Brewing Co.– 2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer. com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture.
Shades Brewing
South Salt Lake, 435-200-3009. shadesbrewing. beer. A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room.
Squatters/Wasatch
SLC, 801-363-2739; 2110 Highland Dr., SLC, 801783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most-visited watering holes in Salt Lake.
Talisman Brewing Company–1258 Gibson Ave., Ogden, 385389-2945. talismanbrewingco.com friendly tap room, you can stay and drink or pick up beer to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.
TF Brewing
385-270-5972. tfbrewing.com
Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.
Uinta Brewing Company
Fremont Dr., SLC, 801-467-0909. uintabrewing. com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.
Enjoy this sneak peek at the new 2025 issue of our sister publication Utah Bride & Groom magazine. Available on newsstands and online at utahbrideandgroom.com
Planning a wedding should be an adventure full of joy and fond memories. Let these pages be your guide, to inspire and educate you on creating a stress-free experience as you prepare for the happiest day of your life. Learn about Utah’s top destinations for celebrating, from majestic mountain peaks to scenic red rock settings. Find inspiration and ideas for your cake and your bridal couture with our must-see features, and discover the magic Utah’s pros can conjure in eight unique real-life weddings. Whether your wedding vision includes rustic air or the ru es and frills of a oral wonderland, this 2025 edition has a story for all.
Country chic is still having its moment. Embrace the Wild West for your Utah wedding by infusing rustic vibes and feminine touches at a luxury venue.
Scan the QR code to read our digital edition, or view individual stories on utahbrideandgroom.com
Make a menu statement with a show-stopping wedding cake: brilliant white or bursting with blooms, vintage touches or an ode to the modern contemporary. An expertly designed cake is the perfect medium by which to show off your individuality. Start dreaming up your delicacies with a full feature on one-of-a-kind wedding desserts.
If you’re reading this, you are likely recently engaged. Congratulations! We are thrilled to be part of your experience. Within this magazine, you’ll nd a carefully curated collection of wedding inspiration galleries. Some will make the girl’s-girl bride’s dreams come to life, full of delicate colors and princess-gown magic, while others celebrate adventurous couples by drawing on unrivaled views and venues within Utah’s unique and unforgettable landscapes. Whatever stage of planning you’re in, join us as we explore the talent, beauty and expertise that Utah’s wedding industry has to o er.
Megan Bartholomew Editor, Utah Bride & Groom
faces and fun from around the beehive state
Oct. 24-25, 2024 • Black Desert Resort, Ivins
The Southern Utah Golf Classic at the newly opened Black Desert Resort raised nearly $300,000 for the American Cancer Society’s mission to end cancer. The two-day event, held October 24-25, featured a Thursday night gala followed by a Friday golf tournament. Participants enjoyed an elegant evening and a day on the course, all while contributing to crucial cancer research and patient support.
FROM LEFT TO RIGHT: Brien Sonzogni, Zach Kelly, Nicklaus Britt and Justin Hill
magazine@saltlakemagazine.com
Oct 25-27, 2024 • Rose Wagner Performing Arts Center, SLC
Celebrating its 21st year, the Utah Queer Film Festival—formerly known as Damn These Heels—once again showcased a diverse selection of captivating queer films at the Rose Wagner Performing Arts Center on October 25-27, 2024. In addition to screenings, attendees had the opportunity to deepen their understanding of film through workshops, live musical performances and engaging discussions that explored and enriched the art of storytelling.
Oct. 17, 2024 • Loveland Living Planet Aquarium, Draper
Photos courtesy Hearsee Mobility
Last October, Hearsee Mobility hosted the Blackout Banquet, at the Loveland Living Planet Aquarium in Draper. This exclusive event supported for the Blind and Low Vision community in Utah. Guests, including VIPs from the Larry H. & Gail Miller Family Foundation, the University of Utah and local Fortune 500 companies, enjoyed a candlelit meal with optional blindfolds. Carisa Miller of the Larry H. Miller Family was recognized for her commitment to supporting Hearsee Mobility as was Dr. Sherra Watkins, Associate VP of Student Health & Wellness, for her supporting current and incoming blind students at the University of Utah.
1 Susannah O’Brien presents Carisa Miller with a custom painting from Blind artist Danielle Frampton in recognition of her work with the blind on behalf of the Larry H. & Gail Miller Family Foundation 2 Ben O’Brien, CEO of ReflecToes, Susannah O’Brien, Director of Development for Hearsee Mobility, Brett Miller and Ben Miller, EVP nCino, Inc.
3 Katie Martindale (left), Erin Edmonston, Gabby Fuelling, Devin Floyd, Mayor Je Silvestrini, Janeen McCormick, Jen Mele, Milo the Moose, Gri n Ball. Bottom row: Melissa Christensen, Francesca Perkins. 4 Meg Radunich, Katie Martindale, Gabby Fuelling, Emily Edmonston, Jennifer Mele and Janeen McCormick 2 3 1 4
Nov. 12, 2024 • Millcreek
Photos by Sawyer Jenson Photography
btone FITNESS Brickyard celebrated its grand opening on Nov. 12, 2024, with Mayor Jeff Silvestrini, new clients, neighboring business owners and residents and Milo the Moose who is already a btone devotee. The new btone FITNESS studio, located at 1295 Miller Avenue across from Brickyard Plaza, is owned and operated by Salt Lake City resident, Janeen McCormick. The Brickyard studio will offer 10 custom-engineered machines to ensure highly personalized classes. Visit btonefitness.com
FIELD GUIDE FIELD GUIDE
BY JEREMY PUGH
EAR LAKE OFFERS ONE OF UTAH’S MOST SCENIC VISTAS. As you crest the hill of Logan Canyon into Rich County, the lake sprawls out into a vivid, sparkling blue jewel de ning the valley that bears its name. If Delicate Arch is Southern Utah’s Mona Lisa, then Bear Lake is Northern Utah’s Girl with the Pearl Earring. But beware. Bear Lake’s stunning blue waters are said to hide a great serpentine beast, as wide as a man and, depending on the account, anywhere from 40 to 200 feet long. e creature’s head is alternatively described as a betusked walrus or a toothy alligator, both bearing giant eyes, set widely apart. e beast has conical ears (“like a pint glass”) and an indeterminate number of legs, is awkward on land but can swim, as one written account has it, “faster than a locomotive.” e local lore, even today, has it that the depths of Bear Lake have never successfully been fathomed, and it is
within these deepest, coldest depths that the creature lurks, hidden from the eyes of man. Down there. In the dark. at’s where the Bear Lake Monster waits.
But Bear Lake’s depth has been measured plenty, said the late Ted Alsop, the affable and beloved Utah State University professor of physical geography, from whose lips I first heard tell of the beast. Alsop used the story to debunk the myth that the lake’s depths had never been plumbed and to artfully describe the scientific difference between a crater lake and a lake, like Bear Lake, created from a “droppeddown graben.” (Which sounds equally monstrous, really: Watch out child, or the Graben will get you!)
“It was a story made up by drunk Mormons,” Alsop, who passed away in 2017, told his freshman classes year a er year. “ e lake is 280 feet deep at bank full, and no, it’s not a crater lake, although there are crater lakes in the area…” etc.
But the legend (and all legends like it: Loch Ness, Sasquatch) persists because these tales of fearsome, left-behind creatures are vestigial holdouts from the time when we were fighting for control of this world.
ey live on in our deep cortex. e feral, ght-or- ight memories of a time when we named the monsters and mastered them.
But … on the darkened shore of a silvery lake, these long-forgotten fears spring forth as a primal response to errant and suspicious splashes amid the lapping waters.
And we can easily see in our mind’s eye the scaled beast breaking the water’s surface, gliding in the moonlight in a stern warning.
It is a shadow of what we once encountered and conquered, and it waits with the patience of eons in its dark, murksome home to rise from the waters and take back what we took.
