Salt Lake Magazine May June 2016 by Salt Lake Magazine

: IFE UDE L T ITY ALTI C H RK WIT A P S

YOUNG BOXERS

FIGHTING FOR THEIR LIVES

THE PASSION OF FOOD PICTURES WORTH 1,000 BITES

THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

SLC MAYOR

JACKIE BISKUPSKI + 5 WOMEN WHO RULE

GENTRI

WELL-SUITED FOR MUSIC

Risk

JUNKIES LIVING LIFE BY DEFYING DEATH

June 2016

$4.95

Display until June 30, 2016

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THINGS TO DO

BEFORE THE SNOW FLIES

M O R E A M A Z I N G FO R E V E R Y O C C A S I O N M OT H E R ’ S DAY • FAT H E R ’ S DAY • B AC K TO S C H O O L

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Contemporary Mountain Perfection 8101 Sunrise Loop, Park City 5 BD | 5.5 BA | 6,247 SF | $3,950,000 Michael Swan 435.659.1433

Snowbasin Epitome of Modern Luxury 6639 E Chaparral Road, Huntsville 5 BD | 8 BA | 9,738 SF | $2,650,000 Marcie Davis 435.602.9577

Architectural Gem in Pepperwood 11 S Cobblewood Cove, Sandy 8 BD | 9 BA | 11,275 SF | $2,450,000 Thomas Wright 801.467.2100

High-end Chef’s Kitchen 22 N Wolcott, Salt Lake City 5 BD | 4 BA | 4,840 SF | $1,650,000 Heidi Ingham 435.901.9330

Cottonwood Heights Contemporary 1855 Forest Bend Drive, Cttnwd Heights 4 BD | 6 BA | 7,555 SF | $1,350,000 Jeff Sidwell 801.550.1510 Chris Sidwell 801.815.6114

Open Entertaining Floor Plan 1565 Arlington Drive, Salt Lake City 4 BD | 4 BA | 4,641 SF | $1,125,000 Heidi Ingham 435.901.9330

Exquisite Dutch Field Home in Midway 1390 Dutch Fields Parkway, Midway 6 BD | 6 BA | 5,888 SF | $899,000 Marcie Davis 435.602.9577

Magical Home in Midway 971 W Links Drive, Midway 4 BD | 4 BA | 3,661 SF | $895,000 Marc Coulam 801.243.2002

Fabulous Views in Red Ledges 1632 Abajo Peak Ct #9, Heber 4 BD | 3 BA | 2,834 SF | $739,900 Marcie Davis 435.602.9577 David Bellessa 801.380.3798

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Uptown Living 48 W Broadway, Salt Lake City 3 BD | 3 BA | 2,279 SF | $455,000 Melinda Main 801.651.9705 John Patton 801.916.7406

1/6th Slice of Heaven 7815 Royal Street #C459, Park City 3 BD | 3 BA | 2,000 SF | $290,000 Brad Thompson 435.602.0236

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contents M AY/JUNE 2 016

FEATURES

68 ART OF THE PLATE BY ADA M FINK LE

Chef’s passion: Salt Lake’s staff photographer captures chefs and their food in a new photo series.

76 WONDER WOMEN BY CHRISTIE MARCY

Six women who have busted through Utah’s glass ceiling.

84 IN LOVE WITH FALLING BY GL E N WA RCHOL

Does Utah attract people who take risks? Or does it create them?

90 FASHION: GENTLEMAN OF GENTRI

BY JEANINE MILLER

: IFE DE Y L ITU CIT H ALT RK IT PA WS W

YOUNG BOXERS

FIGHTING FOR THEIR LIVES

The men of Utah-based musical group GENTRI show off in summer suits.

THE PASSION OF FOOD PICTURES WORTH 1,000 BITES

THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

SLC MAYOR

JACKIE BISKUPSKI + 5 WOMEN WHO RULE

GENTRI

WELL-SUITED FOR MUSIC

Risk

JUNKIES LIVING LIFE BY DEFYING DEATH

THINGS TO DO

BEFORE THE SNOW FLIES

on the cover A BASE jumper takes flight in Moab Photo by Matt Baldelli S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

contents

49 53

103 PARK CITY LIFE Park City’s resident Tour de France cyclist, Nuzzles & Co., summer entertainment options, trail therapy, Young Riders and more!

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

The Hive

Rhymin’ Simon comes to town, a local luthier, how to care for your tat in the hot summer sun, summer BBQ staple—the hot dog, Count My Vote champion Kirk Jowers and a local bike polo league.

A&E

And they’re off! Kentucky Derby basics, five things to do in Salt Lake this summer according an expert, a new art director at Mestizo and upcoming concerts you won’t want to miss.

Sport

We profile local boxers as the sport’s Golden Gloves competition heads to Utah. BY SUSAN LACKE

Outdoors Ziplining in Zion BY TONY GILL

Travel

The Utah Shakespeare Festival’s new theater makes everything old new again. BY CHRISTIE MARCY

MEET SCOTT EVANS

f o o d i e . r e s ta u r at e u r . w e s t m i n s t e r m b a .

The MBA at Westmin s t e r is mo re th an a degre e program: it’s a divers e ne t work of learners, a lumni, and facult y. Each member of that ne t work brings a on e of-a-ki nd wisdom to t h e table t hat broadens a n d enr iches ever y stude n t ’s exp er ience. Sco tt i s th e masterm in d behind the Pago Rest aurant Group. He is passio nate about br in gin g ne w f oods, f lavors, an d exp er iences to Salt L ake’s unique neighborhoods.

SI T AT HIS TABLE.

westminstercollege.edu/meet

contents

131 158

A BUTCHER’S HANDS ARE SOFT, YOU’RE RUBBING THEM IN FAT ALL DAY. –PHILIP GRUBISA, PG. 136

131

faces

A LGBT writing project based in Utah County, Deseret News’ Amy Donaldson, a local telescope maker and Adam Bateman’s Ephraim.

dining guide

Utah’s best guide to eating out and eating well

158 bar

guide

Who says you can’t get a drink in Utah?

168 my

turn

Learning to walk. Again. BY JOHN SHUFF

BY MARY BROWN MALOUF

163 on

the town

SLC’s top fundraisers, festivals and more BY CHRISTIE MARCY

BY MARY BROWN MALOUF

volume 27 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2016, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff

EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

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

Christie Marcy EDITORIAL INTERNS S A R A H L E G G , E M I LY N O R E L L COPY E DITOR

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DI R ECTOR OF A DV E RT ISI NG

Trina Baghoomian SALES & MARKETING EXECUTIVES

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Western Publications Association Winner, Best City & Metropolitan Magazine 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.

SATURDAY, JUNE 18

PARK CITY’S CELEBRATION OF FOOD AND MUSIC Park City’s biggest outdoor party returns Saturday, June 18 with the Park City Area Restaurants Association’s ninth annual Savor the Summit. This is Park City’s longest dinner party – a unique celebration of fabulous food and drink complimented by live music, all while seated in the middle of historic Main Street. Park City’s best restaurants will showcase their culinary talents in an open-air community celebration, kicking off the summer season. To attend the event, dining guest must make a reservation directly with a participating restaurant. Restaurants sell out quickly so make your reservations today!

Find out more > www.SavortheSummit.com For those coming to town, or looking to make it a weekend getaway, Stay Park City is offering great lodging rates at incredible accommodations. Every property has a personality, and we've got the cheat sheet.

Book your lodging > www.StayParkCity.com/restaurants-and-lodging

contributors

EMILY NORELL Originally from Ontario, Canada, Emily Norell is a Communications major at the University of Utah. Emily immerses herself in the Utah wilderness, spending most of her time hiking, camping and, on occasion, snowboarding. When she isn’t outdoors she can be found reading or playing video games on her many consoles. In this issue, Emily explores outer space with 3-D printed telescopes and discusses artistic cultures with Mestizo’s newest director.

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

ADAM FINKLE A freelance photographer for over 20 years, and the staff photographer for Salt Lake magazine for 12, Adam Finkle knows his way around a photo shoot, whether it’s food or a portrait. A California native, Finkle moved to Utah for skiing and school (at the U of U and Weber State) and he spends his time rock climbing, running, setting up his new photography studio and spending time with his son.

JAIME WINSTON Jaime Winston once wrote for Salt Lake magazine and edited SLmag.com fulltime, and then he left to do similar work at Weber State University. But once he was out, we pulled him back in (after he pestered the editor for freelance work). In his free time, Jaime reads big stacks of comic books, hikes Utah’s trails and tracks down copies of silent horror films. You may find him at Gracie’s enjoying a burger and a pint of pale ale.

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feedback / events Thank you Salt Lake magazine for naming us one of the Top Restaurants of 2016!! Thanks to Salt Lake magazine and all of you for helping to make this happen for us. Being named one of the best restaurants in Salt Lake is a great honor for us. —Tyler Stokes, Provisions

TALK TO US

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

PORTRAITS IN FOOD Photographer Adam Finkle’s tandem portraits of Utah chefs and food entrepreneurs illustrate the passion behind the products (p. 68.) See more of Finkle’s photographs during May and June at a special limited exhibit at Les Madeleines, 216 500 South, SLC. For details, go to saltlakemagazine.com

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CITY CREEK LIVING. NOTHING LIKE IT ANYWHERE. Whether as your year-round home or vacation retreat, the magic of City Creek living can’t be matched. Experience a sparkling creek running through canyon-like walkways and doorstep access to world-class shopping, fine dining, NBA basketball and Utah’s finest arts and entertainment. Enjoy lock-and-leave travel, no yardwork and no long commutes. Now’s the time to make this internationally acclaimed neighborhood your home. Sales Center | 99 West South Temple | Salt Lake City

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editor’s letter

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Fear Factor For many—see Glen Warchol’s story on “Risk Junkies”—overcoming physical fear is the ultimate empowerment. These so-called risk athletes are fueled by the rush they get from BASE jumping, wingsuit flying, free-climbing and other sorts of gravitational defiance. I get that, on a tiny scale. I remember my proud first dive from the high board. And I felt good about myself the first time I faced down a ski slope. (In my 40’s—ironic fist bump.) Well, there are all kinds of fears, right? And frankly, some of them are more worth facing down than others. For example, I don’t ski anymore—not because I fear the (for me, inevitable) fall, but because I fear the high medical bills resulting from lousy health insurance. So I choose not to face that fear. Less rationally, I also don’t ride roller coasters. But if you want to test your nerve, Tony Gill’s story “Flying Leap” tells you how to conquer those fundamental fears of falling by zip-lining—jumping off a cliff with a cord firmly attached. Baby steps. This issue of Salt Lake magazine seems full of stories about facing fear. Meet the young boxers in Susan Lacke’s “Full of Fight.” Michelle Maya and other teens rejected fear and hostility by

learning a graceful athleticism and taking their anger out on a punching bag. And, perhaps most subtly and powerfully, Christie Marcy’s portraits of Utah’s “Women of Power” depicts six women who have overcome longstanding, entrenched societal attitudes about women and the work they can do. In white male-centric Utah, it can be a frightening prospect to a woman to take on so-called men’s work in an undisputedly man’s world. A man told Lisa Demmons she couldn’t be a firefighter. Many people told now-mayor Jackie Biskupsi she didn’t belong in politics. Men told Kelly she could never be a priest in her faith. (She’s still working on that one.) But for most of us, fear of trying is the worst fear of all. Maybe these stories of people who have faced their fears will make it a little less scary for those of us who read about them. After all, we all should walk out on that high dive at least once.

Mary Brown Malouf

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

PHOTO: ADAM FINKLE

WHERE to eat, WHAT to do, HOW to get there

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THE

L I V IN G I T UP IN U TA H

Here comes “Rhymin’ Simon.” Rock royalty comes to town.

n May, the legendary singer-songwriter Paul Simon will play in Utah for the first time since a 1999 stop with Bob Dylan at the then-Delta Center. Simon, well known as the better half of 1960’s folk superstar duo Simon and Garfunkel, went on to great critical and commercial success in his solo career, including a Gershwin Prize, induction into the Rock & Roll Hall of Fame and Kennedy Center Honors. “The Boxer,” “Bridge Over Troubled Water, “ “Graceland” and “Mother and Child Reunion” are just a few of the Paul Simon songs generations know by heart. May 22, Maverik Center, smithstix.com

inside the hive Executive Summary. . 26

Hot Dish. . . . . . . . . . . . 32

Artisan . . . . . . . . . . . . . 28

Ticket . . . . . . . . . . . . . . 34

Style . . . . . . . . . . . . . . . 30

Sport. . . . . . . . . . . . . . . 36

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

hive

THE

THE PEOPLE’S REPUBLIC OF UTAH Kirk Jowers wants your vote to count.

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

hough Kirk Jowers, former director of the Hinckley Institute of Politics and a founder of Utah’s Count My Vote initiative, has moved on to a business career at doTERRA, his civic engagement is far from over. Jowers may not guide presidential candidates through their campaigns anymore, but when it comes to reforming what he calls the state’s ”antiquated caucusconvention system,” he’s as passionate as ever. Utah’s pitiful voter turnout in the 2006 primaries shocked Jowers, especially after Gov. Olene Walker, Utah’s first female governor, was

dumped from the ballot—despite her 80 percent approval rating. “It was kind of an embarrassment of how bad we were,” Jowers says. “I did the research to see we’d gone from one of the top-voting states to the worst-voting state.” Jowers, a loyal Republican, argues the source of Utah’s civic downfall is its caucus system. Nominating delegates are elected at caucus meetings held every other year. Because only party members can attend neighborhood meetings, most voters are excluded from the sole route for candidates to get on the ballot. In conservative Utah, most elections are decided at the GOP convention. In 2011, Jowers joined Rich McKeown and former Gov. Mike Leavitt to begin the campaign to involve more citizens in the process. They knew it would be difficult to reform the election process, but still were shocked by the backlash from the GOP. “I received a lot of very meanspirited emails and phone calls and in-person tirades against me for even suggesting looking into another possibility,” Jowers says. Though the main critics of the movement were arch-conservative Republican delegates, many Tea Party members supported Count My Vote. “Most people are not hostile. In fact, they’re grateful,” Jowers says. Count My Vote resulted in a compromise that established a primary election system that allowed for both a party caucus and a direct primary election. Independent voters could now participate in primary elections, citizens could vote remotely and candidates could skip the caucus and get their names on the primary ballot by gathering signatures. Jowers says the compromise approved by the Legislature will transform Utah politics. “It will mean more primaries, more voter participation, more candidates who are willing to throw their hat in the ring. It’s going to have a huge impact.”

PHOTO: ADAM FINKLE

EXEC SUMMARY // SARAH LEGG

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THE

ARTISAN // AUSTEN DIAMOND

LEFT: Ryan Thorell lays hands upon one of his custom guitars. ABOVE: A work of art not meant to hang on a wall BOTTOM: Installing the nut

LUX LUTHIER M

aking music with a custom-made guitar is like getting behind the wheel of a Porsche 911, while hammering out notes on a six-string made in an offshore factory comes off as clunking along in a Kia Optima. The difference is real. “It’s really an amazing experience when you play a hand-built guitar, one that’s responsive all over the fretboard and has a tone that’s brilliant and lively,” says Logan-based luthier Ryan Thorell. “It’s like driving a sports car.” The Cache Valley-based craftsman sends his archtops— an acoustic guitar with a characteristic curved top—to players all over the world, from the aspiring enthusiast to the accomplished orchestra player to the touring recording artist. But don’t expect to get your hands on one tomorrow. Right now, there’s a one-year wait to for a Thorell guitar, which range in price from $8,500 to $15,000. Some of jazz’s most renowned guitarists—like virtuosos Frank Vignola and Adam Miller and Salt Lake-native jazzbo Joshua Payne—drive a Thorell. While it’s a work of art, you buy one to play it, not merely to hang it on your wall. Each part of a Thorell guitar is custom made by hand to his exacting specifications—from the sexy curve of the archtop to the pretty inlays in the fretboard. Thorell takes into account the playing preferences of the client and builds each instrument from scratch. Each takes approximately a

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

month. In total, the luxury luthier has produced approximately 140 guitars since he began in 2003. After meticulously picking the pieces for the soundboard, back and sides—pine, rosewood, walnut, and more—Thorell approaches the building process from the standpoint that he must surrender to the wood. “It’s this kind of magical unveiling as you continue to carve and tonally scrape the guitar to draw out its flavor. That’s where the muse is,” he says. Thorell’s journey into guitar-making began at age 13, when he spent two Friday afternoons a month apprenticing with the late Tim Gonzalez, who owned Gonzo Guitars. This hands-on learning opened the door to jazz music, and years later, Thorell went on to study performance jazz guitar in college. The lure of being a luthier was inescapable, though, and he continued to hone his craft with woodworking apprenticeships. “It was a chance to really focus on perfecting a craft that is the reward,” Thorell says. The path to perfection never ceases— Thorell says he’s more challenged by building than he’s ever been despite making the best guitars he’s ever made. “Every time you approach making a guitar,” Thorell continues, “If you don’t come at it with the best of your intents, you’re not going to have a superior product in the end.” ThorellGuitars.com

AUSTEN DIAMOND

Ryan Thorell’s guitars are second to none.

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BEAUTY // EMILY NORELL

MADE IN THE SHADE Keeping your tats summertime fine

Aésop Resurrection Aromatique Hand Balm, The Stockist, SLC, $27, thestockistshop.com

2 for 1, lotion & sunscreen Aésop Avail Body Lotion with sunscreen, The Stockist, SLC, $41, thestockistshop.com

goddess garden Natural Sunscreen, Whole Foods, SLC, $14.99, wholefoods.com

Supergoop! SunDefying Sunscreen Oil, Sephora, SLC, $12, sephora.com

Love & Toast Gin Blossom Handcreme, The Children’s Hour, SLC, $14, childrenshourbookstore.com

TATOO TIPS FROM AN EXPERT Whether your tattoo is fresh or your body art dates from your misspent youth, its pigments are subject to break down and fade when exposed to summer’s intense sunlight. So even if you only planned to expose it to dive bars, Mina Aoki from Cathedral Tattoo recommends you cover your bases to keep keep your tats looking fresh year after year. “No matter what, the sun will affect your skin—tattooed or not.”

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

1 Any non-scented skin lotion like Aveeno, Curel or Eucerin works great for breaking in a new tattoo and keeping the glow in an old one.

3 And that means high-octane sunscreen, Aoki warns. “SPF 30 or above will keep your tat as bright as the day you got it.”

2 If you venture into any kind of daylight, use sunscreen on tattoos whether they’re two months or 20 years old.

4 Take special care of a fresh tat: No swimming or tubbing (or tubing) for a couple of weeks. And drink your beer in the shade.

Mina Aoki from Cathedral Tattoo

PHOTOS: ADAM FINKLE

Supergoop! SPF Lip Balm, Sephora, SLC, $9, sephora.com

Farmacie Marigold Calendula Lotion, Hip & Humble, SLC, $24.95, hipandhumble.com

BUILDING CUSTOM HOMES TO

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HOT DISH // MARY BROWN MALOUF

TOP DOG

Hawaii Five-O Dog

Eat all-American at Red Hot Supposedly, the association between hot dogs and baseball began in 1893 when Chris von der Ahe, a German immigrant who owned theÂ St. Louis Browns baseball team, started selling sausages at games. Though no German butcher would claim what devolved into the hotdog, it and baseball are the signs of summer in the U.S.A., even in Utah. Some of us, however, prefer to skip the interminable game and go straight for the sausage. Head for Red Hot, downtown or in Sugar House. There you can get a grilled all-Kobe dog dressed all kinds of ways, from a classic Coney Island (chili, onions, cheddar) to the banh-mi dog (cilantro, jalapeno, cucumber, pickled daikons and carrots with chipotle aioli.) Wash it down with fresh-squeezed lemonade. 165 S. Main St., SLC, 801-532-2499; 2236 S. 1300 East, SLC, 801-486-1327. P.S. For more hot dog topping ideas, go to slmag.com

WHO'S YOUR FAV?

Coney Island Dog

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

PHOTOS: ADAM FINKLE

DISH FEEDBACK

In our next issue weâ&#x20AC;&#x2122;re talking about old-fashioned ice cream cones. Who scoops the best sugarcone, waffle or cake? Go to slmag. com/hot-dish to nominate your favorite place to get an ice cream cone.

Chicago Dog

Beautiful weather. Delicious food. Family and friends. These are the ingredients for a great summer day. This year, make it even better by bringing something fresh to the tableâ&#x20AC;&#x201D;like a taste of Thai, the flavor of the Caribbean or just a new twist on some good, old-fashioned grilling. Recipes available online at HarmonsGrocery.com/Recipes

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TICKET // CHRISTIE MARCY

Indie Rockers the Lumineers hit Red Butte

he Lumineers will kick off Red Butte Garden's 2016 summer concert season with a show on May 25. The Denver-based band, best known for their 2012 hit “Ho Hey,” rode the new-folk wave to the top of the charts and the trio sold out concerts and headlined music festivals worldwide. Their folksy melodies and heart-on-sleeve lyrics have won over many fans, including President Obama—their tune “Stubborn Love” found its way onto his 2015 Summer Playlist on online music-streaming service Spotify.

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PHOTO COURTESY OF THE LUMINEERS

HO HEY

Park City Food and Wine Classic July 7-10 parkcityfoodandwineclassic.com

Tickets on Sale Now!

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SPORT // JAIME WINSTON

LEFT: The game in action TOP: Facing down the ball BELOW: Waiting for the next game.

Beehive Bike Polo wants you to just show up and play.

eeling the wind as you ride the pavement with friends cheering you on is exhilarating all by itself. Imagine the feeling, then, when you finally manage to hit the polo ball with your mallet from your trusty bike. Every week, Beehive Bike Polo club players are seen in pick-up games on tennis courts and parking lots around SLC. No fees, no sign-up sheets. “Everybody can play as long as they’re on a bike,” says Jimmy Araneda, who has been playing for five years. “Don’t come in your roller skates.” Beehive Bike Polo got its start with a group playing on grass in the 1990s. Ten years later, the club followed the national trend and moved to hard courts. As in traditional horseback polo, teams ride around trying to smack a ball into their opponents’ goal. Pick-up games, held three times a week at Liberty Park and other

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spots around town, are played with threeperson teams and last for 10 minutes or until one team scores five points. Longtime Beehive player Dan Smith recalls the days players had to make their own mallets. Now, as the sport has gained popularity, mallets and even polo bikes are professionally manufactured. “It’s become spectator-friendly, too,” Smith says. “A bunch of friends will just come down to watch.” At press time, three top local players were prepping for a world championship tournament in New Zealand. “It’s unlike any other bicycle activity,” says Gibson Greene, who earned the nickname “Scorpion King” after a bike crash put his legs over his backside like scorpion strike. “Almost every bicycle sport is on your own, so being part of a team and working with someone is really different.” If you want to try bike polo, just show up—Beehive players will lend gear to first-timers. facebook. com/groups/beehivebikepolo.

ANARCHY RULES! Beehive Bike Polo player Tina Greene is working with Bicycle Collective, a local cycling advocacy group, to start a youth bike polo program.“We’ll have tournaments every once in a while,” she says, “but mostly, I’d like it to just be something that kids can show up in a park and do.” At press time, Greene was making plans for a bike polo tournament, featuring teams from across the country, to raise money for the new program. For more information, join the Bicycle Collective email list at bicyclecollective.org.

PPHOTOS: GABRIEL MEJIA

PICK-UP POLO

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a&e

AND THEY’RE OFF! A beginner’s guide to the KENTUCKY DERBY because, don’t forget, gambling is legal in West Wendover. BY CHRISTIE MARCY

Where to get a Mint Julep? p. 158 (bar guide)

s much spectacle as sport, the first Saturday in May belongs to the Kentucky Derby and the annual Run For the Roses. Hunter Thompson said, “The best thing about the Kentucky Derby is that it is only two minutes long.” But those two minutes beneath the twin spires of Churchill Downs are merely the frenzied finale to an afternoon where we all become Southerners, wearing elaborate wide-brimmed hats and seersucker suits, sucking down mint juleps and belting out (a politically correct version of) “My Old Kentucky Home.” S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

arts & entertainment One of the longest running annual sporting events in America, the Derby is rooted in history, steeped in traditions and rich in pageantry. It is all of the best things about the South wrapped in one bourbon-soaked afternoon at the track. A year ago, American Pharoah became the first horse in 36 years to capture the Triple Crown—winning the Derby, the Belmont Stakes and the Preakness Stakes— fueling a horse-racing fever. And as the horses load into the gates for the 142nd running of the Derby, fans will be rooting for their favorite, any one of which could be the next Pharoah. “People get into horse racing for one of two reasons,” says Natalie Voss, editor of horse-racing site paulickreport.com. “People become fascinated with it because of the horse or because of the people around the horse.” If you're in it for the people, Voss says, there's always a story to tell. “Horse racing is [a] great equalizer. For the people who have bred the horses, trained the horses, the people who care for them every day—to get to that kind of crowning achievement in the Derby, that's the highlight of somebody's life and you want to know how they got there.” And what about the horses? Well, Voss says there's a story there, as well.

THE BEST THING ABOUT THE KENTUCKY DERBY IS THAT IT IS ONLY TWO MINUTES LONG. –HUNTER THOMPSON “It's a pure form of competition,” she says. “The best races we've had are a couple of really good horses who are really into it and who are both becoming bigger than their physicality. They want to win and it becomes a question of which horse wants it more, more than who is faster.” People pick their favorite racehorse based on a ton of different criteria: color of the horse, color of the silks the horse’s jockey is wearing, the horse’s name, gut instinct, or even the information provided by the track in the race guide. But Voss says it's important to remember that, ultimately, winning on horse racing comes down to good luck. “In a way, it's a game of chance, because you don't know what will happen out there,” she says. “The jockey could drop his whip ... It's a little like rolling the dice at a table in Vegas.” But telling a good horse from a great one, Voss says, is the easy part. “There's something in the way the really good ones carry themselves. They're sort of like 'Notice me, because I'm fantastic.' ”

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

HOW TO BET ON THE KENTUCKY DERBY Although Churchill Downs has online betting available, residents of Utah are ineligible to participate because of the state’s gambling laws. So, if you’ve got a hunch about a horse and feel like a road trip to Vegas or Wendover, here’s a handy primer. Futures: In the beginning there are countless horses, owners and jockeys in competition for a slot at the Kentucky Derby. Those numbers will shrink until the Wednesday before the big race, after a series of races with a complicated scoring system. If you have a hunch about a horse you can bet—up to two weeks before the race—that it will win the whole thing, with odds set by oddsmakers.

Parimutuel odds: The Wednesday before the Derby the field is set and then the real betting begins. Whether you’re at the track or betting offsite, when you’re betting on a horse race, you’re betting in one nationwide pool of money. And rather than an oddsmaker deciding which horse has the best shot to win, you are literally betting against other people placing bets. In other words, the more people pick your horse, the less your payout.

There are four basic ways to bet on a horse’s performance on race day: Win: You collect only if your horse finishes first. Place: Your horse must finish first or second for you to collect. Show: Your horse must finish first, second or third. Across the Board: This bet costs three times as much, but you’re betting that your horse will either win, place or show in the race. Exotic Bets: This betting strategy uses parimutuel odds for even bigger payouts, when luck is on your side. These bets include exacta, trifecta, quinella and superfecta bets.

TRAVELING SHOWS

arts & entertainment /

BY CHRISTIE MARCY

MAY 26

MAY 2

If Sam Cooke and Otis Redding had a baby, that baby would be Leon Bridges—and he’s bound to be a big star. He’s already been nominated for a Grammy, featured in an Apple commercial and played for President Obama at a star-studded Ray Charles tribute. This soul and gospel singer is on his way to megastardom. May 26, The Depot, depotslc.com

35 years ago these guys were busking on the streets of Milwaukee. Now the alt-rock favorites have released their first album in 15 years. Known best for “Blister in the Sun,” an angry sexually charged anthem, The Violent Femmes have a generation or two of fans who will show up in force for a rare live set. May 2, The Depot, depotslc.com

LEON BRIDGES

THE VIOLENT FEMMES

JUNE 2

THE CURE

Robert Smith is the only constant member of this English goth-rock band. Though their heyday was the ‘80s, the gloomy rockers released albums well into the ‘90s. Wear your heaviest black eyeliner and sing along to “Just Like Heaven” and “Boys Don’t Cry.” June 2, Maverik Center, smithstix.com MAY 20

WHITEY MORGAN

JUNE 25 & JULY 30

STEEP CANYON RANGERS

The bluegrass band best known for playing with comedian Steve Martin are on their own now, and coming to Utah twice this summer. If you can’t catch them in June at The State Room, see them in July at Deer Valley with the Utah Symphony. Or better yet, go to both. June 25, The State Room, thestateroom.com, or July 30, Deer Valley, deervalleymusicfestival.org

TWO fabulous nights of food, wine, cocktails and entertainment, featuring Utah’s extraordinary collection of tastemakers—local restaurants, breweries, distilleries and music

If old-school barroom honky-tonk is your thing, Whitey Morgan is what you’ve been looking for. Morgan and his band draw a two-stepping cowboy crowd, but don’t expect any Garth Brooks covers at his shows; you’ll find tee shirts at the merch table embellished with phrases like “F*ck Pop Country.” May 20, In The Venue, inthevenueslc.com

makers. Gather to taste in the Pavilion, and stroll downtown from cafe to cafe, sipping and tasting as you go. Tickets go on sale April 15 and sell out quickly. Go to tastemakersutah.com for details.

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

arts & entertainment

PEOPLE WILL TALK.

Mestizo GALLERY’S CURATOR wants to debate politics and race. BY EMILY NORELL

Jendar Marie Morales, director and curator of Mestizo Institute of Culture and Arts, was raised in Puerto Rico by a professional trumpet player father and visual artist mother. Not surprisingly, she knew as a child she would pursue a career in art—some area of art, anyway. After dabbling in ballet, opera and music at Brigham Young University, Morales still hadn’t found an area in which she excelled. And during an art trip to Europe, she visited Paris’ Louvre Museum and discovered her passion. “I’ve always loved art, but I’m not good at it,” she says. “That’s why I decided to study art history, learn to appreciate it and learn the history of it.” Morales went on to get her masters degree in Museum Studies from New York University. After internships in New York, Morales returned to Utah to open with friends The Art House, a pop-up gallery. “We used people’s houses for the shows and called it ‘Art in the Living Room.’ ” When Mestizo had an opening for a curator, Morales saw her next step. “I’ve always followed Mestizo because I’m Latino and I loved everything they were doing.” she says. “I was really excited because I wanted to start curating again.” The artists she plans to show at Mestizo Gallery will share a mission of using art as a tool for activism and to create conversations within and between groups. “We are trying to generate shows that create dialogue,” she says. “Whether it’s race, identity or something political, it’s a conversation that other galleries in Utah might not produce.” Beyond the art exhibits and supporting programs, Mestizo plays host to tango and yoga classes, book clubs and a coffee shop. “If there’s a gallery that’s perfect for me it’s Mestizo,” Morales says. “It’s a very alive gallery.” Mestizo Gallery, 631 W. North Temple, maacollective.org

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

in print Jeremy Pugh’s book is available at local bookstores.

SUMMER FUN’S SHORT LIST Do it before the snow flies again.

PHOTOS BY ADAM FINKLE

BY GLEN WARCHOL

When Jeremy Pugh tells people he wrote 100 Things to Do in Salt Lake City Before You Die, at least one wisenheimer inevitably cracks, “Really? You found 100 things to do in Salt Lake?” Pugh, a longtime Salt Lake magazine contributor, confronts this slanderous myth head -on. “It seems like we’re a national punchline,” Pugh shrugs. “But Utahns have a good sense of humor and a quirky history that makes Salt Lake City a fun place to play. From nightlife to outdoors, we’ve got a ton of things to do—this book just scratches the surface.” So we asked Utah’s fun guru to suggest five summer outings readers could complete before Labor Day— because who wants to think about death? We’ve rated Pugh’s picks for fun versus Utah quirky.

1 Shoot the Tube It's a local rite of passage to ride a makeshift raft through a metal culvert that runs beneath the Interstate 15 at the mouth of Parley's Canyon. Sound scary? It kind of is. You'll find the mouth of doom below the much-grafittied Suicide Rock across the highway from Tanner Park. You might want to do a couple of the other bucket list items first—in case you die. 2760 S. 2700 East

2 Spelunk Timpanogos Cave This little known national monument is about an hour south of Salt Lake and offers a ranger-led tour after a mileand-a-half hike. You’ll see crystals like melted diamonds, the nation’s largest collection of the impossibly delicate helicites and squirm through narrow passages under the mountain. nps.gov

slake the thirst of joggers and in-line skaters. Northwest corner Pioneer Park

3 Float the Weber River You can catch the river at the top of Ogden Canyon. Several guide companies offer shuttle services and tube and raft rentals. Plan on two hours of rowdy rafting— veterans know to bring a separate beer-cooler flotation device. Swimming's great and don't miss the pipe swing. midwayadventure.com

4 Drink like a Pioneer Utah's early (and chronically dehydrated) pioneers discovered a spring 150 years ago near what would become eponymous Pioneer Park. Now, the cool water bubbles up through a fountain park's to

5 Hike to The Living Room There's a hallowed place in the foothills above the University of Utah with all the comforts of Fred and Barney's man cave. Salt Lakers call this comfy arrangement of boulder Barcaloungers The Living Room. It's a great place to kick back and watch the sun set over the Great Salt Lake. Trailhead just south of Red Butte Gardens entrance

∗

= Quirky = Fun

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

The backstage buzz on Regent Street The revitalization of Regent Street—at 100 South between State and Main—will bring excitement back to the once bustling side street, with a fun and excitingly reinvigorated retail and café district— sitting confidently at Salt Lake City’s intersection of discovery, connection, culture and convenience. Curtain up—fall 2016. Now Leasing On Regent Café & Retail Shops from 800 sq. ft. to 5,000 sq. ft.

ON REGENT—A REBORN RETAIL, THEATER & ARTS DISTRICT For On Regent retail leasing information, please contact: Bruce Lyman • 801.240.7782 • lymanbj@citycreekslc.com

City Creek Reserve Inc.

sport

// SUSAN LACKE

Boxers put on the gloves to take on life’s challenges.

PHOTO: ADAM FINKLE

MICHELLE MAYA

Michelle Maya

“I was in a bad place four years ago,” says 17-year-old Michelle Maya before chronicling her history of drugs, gangs, fighting and trouble. When a friend invited her to watch a boxing lesson one day, Maya tagged along in hopes of learning a few punches to use on the street. Instead, she discovered she had a natural aptitude for the sport. Maya wanted desperately to take lessons at the State Street Boxing Gym, but her parents and coaches said no: her grades were too bad, she was getting in too much trouble and she couldn’t be trusted. “I had never really viewed school as something important. I was always the kid with F and D grades,” recalls Maya. “But all of a sudden I had to care, because if I didn’t have good grades—I wouldn’t be able to go to the gym. If I didn’t obey my family, I couldn’t go to the gym. If I got in trouble, I couldn’t go to the gym.” Maya removed herself from troublesome situations, instead choosing to spend her after-school hours doing homework or at the gym. Her family relationships improved. She discovered the confidence to resist the peer pressure that once steered her into drugs and violence. “Michelle’s boxing experience has been transformational for her,” says Chris Jensen, principal at Highland High School. “We see time and time again that when students experience success, it has a ripple effect in their lives. Her boxing experience has

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

sport

GOLDEN GLOVES The nation’s best amateur boxers will descend upon Salt Lake City May 16-21 for the 2016 Golden Gloves National Tournament of Champions. Held at the Salt Palace Convention Center, the tournament will feature more than 300 top boxers in 10 weight divisions. rockymountaingolden gloves.com.

benefitted her in many ways. She’s opening doors for herself that she doesn’t even realize right now.” One of those doors is to college—the oncedelinquent Maya is now a straight-A student applying to attend the University of Nevada-Las Vegas. After winning her first championship belt in 2015, Maya also set her sights on competing in the Olympic Games one day. “I love boxing,” says Maya. “It’s opened my eyes to a better life.”

RACE SAWYER

The first time a button popped off Race Sawyer’s pants, he shrugged it off as a manufacturing defect. The second time it happened, on a different pair of pants three days later, Sawyer took a look in the mirror. “Hello, 30!” he laughs, “and goodbye, metabolism!”

Race Sawyer

Once upon a time, the West Jordan native was a state champion wrestler and specimen of fitness, but those days were long gone. “I got back from my mission, got married and started making babies,” Sawyer says of his twenties, which gave way to long days working as a sales team manager for Alliance Health. At night, Sawyer had a busy family life, with wife, three children and a revolving door as a foster parent to troubled kids. His lifestyle, which Sawyer calls “intense but rewarding,” leaves little time for exercise. But Sawyer’s expanding waistline signaled a need for change. He signed up for lessons at Factum Boxing with coach Tim Carroll. After several weeks of training, Sawyer was thrust into the ring for his first bout. Though he was defeated, Sawyer was hooked. “I had to get better,” he recalls. “It became a passion.” In the next 12 months, Sawyer improved tremendously, with six wins in eight bouts under his (much looser) belt. The emotional benefits of the sport, however, have been more profound than physical transformation. Instead of feeling overwhelmed by the demands of life, boxing brings clarity: “Most people don’t understand why getting punched in the face is fun for me. But when the pressures of life, work and relationships weigh me down, I get in the ring. I always come out with a better attitude.”

DAVE MARIO RAMOS & KIMBERLY ANN DEBRY

MOST PEOPLE DON’T UNDERSTAND WHY GETTING PUNCHED IN THE FACE IS FUN FOR ME. - RACE SAWYER 46

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

PHOTO: ADAM FINKLE

Every evening, 50 youth, ages 4 to 19, congregate inside a nondescript brick warehouse off State Street, where they wrap their hands in tape and get to work on a row of punching bags. There is no whining, no horseplay and definitely no talking back to the owner, Dave Mario Ramos. This is not out of fear, but respect—Ramos is a surrogate father to these youth from troubled backgrounds.

sport

FEELING INSPIRED?

Local places to land some punches

Dave Mario Ramos and Kimberly Ann Debry

“You see that guy over there?” Ramos points to a young man shadowboxing in the corner. “He stole a car. Really bad anger problems, too. Now he’s a 4.0 student at school.” Ramos points to a cluster of teens doing punching drills with a bag: half are native to Salt Lake, while the others are immigrants from Russia, Africa and Mexico. The youth instruct and encourage each other with intensity. On the other side of the gym, a group of girls whoops loudly after one executes a tricky one-two combo. “I started this place seven years ago with one bag and one kid,” says Ramos while gesturing proudly over the commotion in the gym. “Now look at this!”

PHOTOS: ADAM FINKLE

Michelle Maya

After hanging up his gloves as a professional boxer in 1981, Ramos worked at a boarding school for troubled youth. It was there he first used boxing to teach alternatives to anger, addiction and violence. Over time, Ramos built up a reputation with parents, teachers and therapists for his ability to work with the toughest juveniles. To cater to the high demand for Ramos’ services, State Street Boxing Gym was born. Today, the gym has successfully rehabilitated more than 1,500 youth from gangs, group homes, homeless youth, juvenile justice programs and drug/alcohol treatment centers. One student, Kimberly Ann Debry, came to Ramos for help during her rehabilitation for drugs and alcohol. Though she wanted a hard workout for a distraction, what she discovered was that boxing gave her the self-confidence to believe she didn’t need to use again. “Boxing taught me that I deserve better,” says Debry. “I had such low self-esteem, and that’s why I had so many problems. I didn’t love myself.” Debry rose through the ranks to become president of State Street Gym, working alongside Ramos to mentor young fighters. Kids come for sparring and strength, and leave with tenacity and self-worth. “A lot of people think of boxing as this brutal sport, but that’s not what it’s really about,” Ramos insists. “It’s about discipline, dedication and thinking before you act.” State Street Boxing Gym: 1420 South Edison St., SLC, 801-671-2214

Title Boxing Club Two locations in the valley and family membership available for boxing, kickboxing and personal training. titleboxingclub.com 719 E. 2100 South, SLC, 801-256-6808 7817 S Highland Dr. SLC, 801-676-1011 Boxing is For Girls Not really just for girls, BIFG offers boxing classes for men, women and teens. boxingisforgirls.com, 1983 S. 1100 East, SLC, 801-484-8269 Sorenson Multicultural and Unity Center County-run community center with an all ages boxing gym and youth boxing teams, equipment provided. slco.org/recreation/ sorenson, 855 W. California Avenue, SLC, 385-468-1300 Ultimate Combat Training Center Martial arts center, featuring plenty of disciplines, including kickboxing and muay thai. ultimatecombat.com/ 555 E. 2100 South, SLC, 801-967-5269 South Salt Lake Central Park A Police Athletic League after school program for youth, promoting boxing and character development. sslpal.org 2797 S. 200 East, SLC, 801-466-3143

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

The

Great

Outdoors

11282 S STATE ST • SANDY, UT 84070 • 801.948.7080

outdoors

// TONY GILL

Flying Leap PHOTO COURTESY OF VAIL RESORTS

Get out and catch some air. We human beings are nothing if not plucky. We’re not particularly well adapted for flight; physiologically at least. Our bones aren’t hollow, for one. We lack fairings or other aerodynamic surfaces. We have nary a feather to be found. But psychologically, it’s a different story. You’d be hard pressed to find a living creature more mentally prepared to take to the air. Ask any kid what super power they’d most like to have and they’ll tell you flight (only the timid opt for invisibility). Birds, bats and insects are all born with the requisite equipment, so it’s not a real leap for them to take the leap.

Humans may be nothing more than ill-equipped bags of meat, but we can’t seem to keep our feet on the ground. Utah may lead the nation with people voluntarily hurling themselves through the sky (See “Risk Junkies,” page 84). We even have entire training facilities dedicated to the practice. Sure, you may not have the kinesthetic awareness to avoid grave injuries when emulating Olympic athletes and the like, but thanks to some inspired folks around the state, you too can refuse to abide by the limitations of gravity. S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

outdoors Baby Steps: Zip Lines

Making the Leap: Skydiving It’s an old question: Why would anyone want to jump out of a perfectly functional aircraft? It’s a ludicrous prospect to be sure, but sometimes we can’t suppress our exploratory instincts just because we’re entering adulthood. Jack Guthrie,

PHOTO COURTESY TOP: CANYONS: CREDIT VAIL RESORTS. BELOW: SKYDIVE UTAH

It seems some people are born mainlining adrenaline while others have more of tendency to stay grounded. Perhaps you’re more of the latter and could use a little nudge to join the ranks of the former. Zip lines are the perfect gateway to putting some distance between the earth and the soles of your shoes without totally giving it up to gravity. Utah has operations all over that offer opportunities to hurtle through some of the finest scenery the Earth has to offer. While certainly thrilling, zip lines affix the participant through a harness to a cable, so stepping off the platform doesn’t require the same Icarusian commitment as leaping out the door of a plane. Moab’s Raven’s Rim Zip Line Adventure offers a unique experience of soaring through canyons over southern Utah’s famous red rocks. “In addition to our six zip lines, we drive guests in UTVs on off-road trails and take them on short, beautiful hikes between the posts and across a 100-foot suspension bridge,” says Raven’s Rim General Manager Matthew Driskell. For something a little closer to Salt Lake City, head to Sundance Resort. Sundance ZipTours features a descent

of more than 2,100 vertical feet—unmatched in America. “Our ZipTours give breathtaking views of Mt. Timpanogos,” says Supervisor Addyson Reynolds. “And the full moon ZipTours we have on select nights throughout the summer are an unparalleled experience.” Park City Mountain Resort also has thrilling ZipTours; the crowning jewel is the Lookout zip line that spans 1,950 feet across the broad canyon between Lookout Ridge and Red Pine Lodge. Raven’s Rim threehour zipline tour: $129, ravensrim.com, 435-260-0973 Park City Mountain Resort/Canyons ZipTour: $99, ziprider.com/rides/canyonsresort, 888-226-9667 Sundance Resort ZipTour: $99, sundanceresort.com/ziptour, 844-947-8687

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

PHOTO COURTESY OF POINT OF THE MOUNTAIN PARAGLIDING

outdoors owner of Skydive Utah, remembers looking up at a plane as a child and wanting to jump out. Thirty years after founding Skydive Utah, he’s still leaping out of planes and loving every minute of it. Located just 35 minutes from Salt Lake City in Erda, Skydive Utah gives you the chance to unleash your inner superhero. Obviously the place to get started is with a tandem jump. Skydive Utah, it must be noted, has a perfect safety record with over 30 years of tandem jumps; rest assured they’re not just heaving you out the airplane door. In addition to the convenience and the impeccable safety record, what sets Skydive Utah apart is their aircraft. Whereas most outfits fly jumpers in small, single-engine planes, Skydive Utah uses a twin-engine King Air—a limo with wings—that whisks 12 skydivers up to 13,500 feet above Box Elder County’s fields in just eight minutes. That’s the highest altitude offered at any drop zone in Utah, and the higher the jump, the longer the ride. But what if you’ve done the tandem-jump thing, and you want to become a bona fide solo skydiver? Skydive Utah offers all the classes and expert training to safely complete the process. Starting with tandem jumps and free-fall training through first-jump ground school and five subsequent assisted free-fall solo jumps, you’ll work your way through the process and become a certified solo skydiver with the U. S. Parachute Association. Skydive Utah: Tandem Jumps start at $175, skydiveutah.com, 435-833-9999

provides. Paragliding, on the other hand, lets you behave more like a soaring eagle than a plummeting penguin. Point of the Mountain Paragliding, located in Draper, comes about as close as anyone can to giving you wings. Depending on the conditions, paragliding flights can last over 45 minutes and soar as high as 2,500 feet. Point of the Mountain Paragliding has a perfect safety record and has taken people ranging from eight-year-old kids to 75-year-old bucket listers on tandem flights. Tandem flights feature stunning backdrops and takeoff points from the Squaw Point Lookout. If you want to learn to paraglide for yourself, Point of the Mountain Paragliding offers full lesson packages. Point of the Mountain Paragliding: Tandem Flights start at $115, potmp.com, 801-209-5509

get the gear

Five Ten Aescent The Five Ten Aescent Shoe is supportive, light, and features rubber outsoles, which are guaranteed to give you the grip you need to stick to desert rocks, plane wings or wherever else traction makes its importance known. Hey, if you fall, get your money back. $120, fiveten.com

Men’s Khaki Pants You’ll need comfortable, durable pants to wrap harnesses around. The KÜHL Sykeout Kord Pant is tough and has articulated knees and a gusseted crotch for freedom to writhe in mortal fear. $79, Scheels, 11282 S. State St., Sandy, 801-948-7080, scheels.com

Flying, Not Falling: Paragliding With all due respect to zip lining and skydiving, they’re really more like falling than flying. You’re not so much defying gravity as you are giving in to the visceral rush it

Mechanix Hi-Viz Original Gloves Any kind of mechanic’s gloves offer dexterity, protection and ventilation. The Hi-Viz Original Gloves are the perfect gauntlets for getting wild because the bright colors will stand out in your selfies. $28, The Tool Center, 1512 S. 300 West, Salt Lake City, 801-486-5941 S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

spring plant sale

SATURDAY

5/7/2016 8 AM - 1 PM

(Original art sketch by Marcus Clive)

ROWLAND HALL

720 S GUARDSMAN WAY (1580 E), SLC Buy 10 4â&#x20AC;? herbs & get the 11th herb for FREE! More details at

wasatchgardens.org

Featuring over 30,000 plants: - Over 60 varieties of heirloom tomatoes - Expanded selection of edible perennials & organic herbs - Seed potatoes and onion sets - Replenish compost by the bag - Food Trucks - SNAP EBT benefits (food stamps) accepted Sponsored by:

road trip

// CHRISTIE MARCY

PHOTO BY KARL HUGH COURTESY OF UTAH SHAKESPEARE FESTIVAL

The Green Show

Shake It All of Cedar City is a stage during the Shakespeare Festival “Welcome to Festival City USA!” declare all of the

signs as you roll into in Cedar City. The city hosts a dizzying number of events each summer—Utah Summer Games, Frontier Folk Festival, Groovefest American Music Festival, the Wildflower Festival at Cedar Breaks, Neil Simon Festival, a Livestock and Heritage Festival, numerous bike and foot races, and more. Rodeos, renaissance faires, car shows, even organized stampedes—you name it, Cedar City’s got it. But far and away the star of all the festivals is the Tony

Award-winning Utah Shakespeare Festival. It wasn’t always that way. When Fred Adams started the Shakespeare performances in 1961, they ran for just two weeks on a makeshift stage on the campus of what was then Southern Utah State College. Now in its 55th year, the festival will inaugurate the new Beverley Taylor Sorenson Center for the Arts (“The Beverley”) on the campus of what is now Southern Utah State University. The Beverley will offer an Elizabethan outdoor theater S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

road trip 2016 Plays MUCH ADO ABOUT NOTHING — June 27 to Sept. 8 HENRY V — June 28 to Sept. 10 THE THREE MUSKETEERS — June 29 to Sept. 9 THE COCOANUTS — July 1 to Oct. 15 THE ODD COUPLE — Sept.. 14 to Oct. 22 MARY POPPINS — July 2 to Sept. 3 JULIUS CAESAR — July 29 to Oct. 22 MURDER FOR TWO — Aug. 4 to Oct. 22

Where to Eat

Where to Stay BIG YELLOW INN — This Georgian Revival-style house offers Victorian themed rooms and a library. 234 S. 300 West, 435-586-0960, bigyellowinn.com IRON GATE INN — A bed and breakfast featuring lush gardens, a free glass of lemonade or wine for guests each evening and an onsite winery. 100 N. 200 West St., 800-808-4599 theirongateinn.com AMID SUMMER’S INN — Set back on a quiet, tree-lined street, this B&B is a 1930s-era Tudor home with modern amenities, romantic appeal and onsite dining. 140 S. 100 West, 435-586-2600, amidsummersinn.com

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

An artist’s rendering of the new Englstad Theater

with more of everything, including ADA seating, but will retain the intimate feel of its predecessor, the beloved, and now retired, Adams Theater. The Beverley will also include two indoor theater spaces and an art museum. The Utah Shakespeare Festival plays are offered in repertory. Each of the six plays rotates position on the calendar. So, theater-goers can squeeze in a matinee and a main stage play Kelly Rogers (left) as Cordelia, Tony Amendola each day for three consecutive days and see all as Lear, and Saren Nofssix plays in that time. Snyder as Regan The festival has embarked on a bold quest to offer the 38 known plays of William Shakespeare between 2012 and 2023. As part of the Completethe-Canon initiative, the bard’s ten history plays will be performed in chronological order. So, last year, Henry IV was featured. This year, it will be Henry V, next year will feature Henry VI Part One, and so on. All shows at the Shakespeare Festival are staged rain or shine, but the festival’s Media and Public Relations Manager Joshua Stavros offers this reminder, “The good news is you’re in beautiful arid southern Utah, so the frequency of rained-out shows is very, very low.” Do dress warmly, though, the outdoor venues get chilly as the sun sets. Cedar City has a decidedly kid-friendly vibe and most of the events are for all ages. Children under six, however, are not permitted in Shakespeare Festival plays. The Festival offers fee-based child care for kids up to 10 years of age at a state-licensed child care facility a block away

PHOTO LEFT BY KARL HUGH COURTESY OF UTAH SHAKESPEARE FESTIVAL PHOTO TOP COURTESY OF THE UTAH SHAKESPEAR FESTIVAL

CENTRO — This wood-fired pizza joint sources local ingredients, including Creminelli meats, and serves them in a hip space with a vibe that would be at home in Portland. 50 W. Main St., 801-867-812, facebook.com/ CentroPizzeria CHEF ALFREDO’S — Once you step into this place, you’ll forget it’s located in a strip mall. The rack of lamb and wine list are both worth the short trip to the outskirts of Cedar City proper. 2313 W. 400 North, 435-586-2693, chefalfredos.com THE GRIND — This spacious coffeehouse offers snacks and sandwiches in addition to a caffeine fix. Local art is displayed on the walls and the cafe is connected to a charming used bookstore. 19 N. Main St., 435- 867-5333 THE FRENCH SPOT — This seasonal sidewalk cafe on Main Street serves breakfast, lunch and brunch on weekends. Don’t be surprised if you’re greeted with a “Bonjour!” from a member of the French family that owns it. 5 N. Main St., 347-886-8587, thefrenchspotcafe.com

In the Heart of Idaho Wine Country... Taste the Good Life Experience wine tasting on the scenic Sunnyslope Wine Trail with friends and family, shop at boutique wineries, enjoy food bites from local restaurants before resting in a quaint B&B or one of our local hotels. #SunnyslopeWineTrail

Call or Email the Caldwell Chamber of Commerce: (208)459-7493 or info@caldwellchamber.org. www.CaldwellChamber.org www.DestinationCaldwell.org www.SunnyslopeWineTrail.com

road trip from the theaters. “We want to make sure families with young children still have to opportunity to come and have a great time in Cedar City, so we offer child care for infants and children before and during the show,” Stavros says. No trip to southern or central Utah would be complete without a trip to a national park. This summer marks the 100th anniversary of the national park system, with events planned throughout 2016 at all locations nationwide, including Utah’s Mighty Five. Cedar Breaks National Monument’s lush red rock landscape is just a 30-minute drive from Cedar City, and Zion and Bryce Canyon are less than two hours away. “People considering a road trip to Southern Utah should know now is the perfect time to come,” says Stavros. “We’ve never been more ready or more excited to have visitors.”

The Green Show: Kailey Gilbert (left) and Georgianna Arnell dance with guests

Bryce Canyon

The Festival Experience

ORIENTATIONS

Utah Shakespeare Festival provides 30-minute orientations before all plays, allowing patrons to ask questions about the play they’re about to see, the festival and Cedar City.

SEMINARS

The Festival hosts costume, prop and actor seminars during which audience members can can get a behind-the-scenes view of live theater. One seminar is offered each day, Monday through Saturday. For Shakespeare fans of all levels, the festival hosts

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

play seminars where they can discuss the plays with scholars, directors and actors in a “lively back-and-forth.”

GREEN SHOW

Each evening before the main stage production, there’s a Elizabethan-themed green show on the Green Show Stage, just north of the new Englestad The Green Show: Brandon Theater where visitors can enjoy Beaver (left) , two young guest period music, comedy and treats. performers from the audience, and Tyler Sparacio (right)

CURTAIN CALL LUNCHEONS For a fee, patrons can lunch with festival actors and artists. Available only on select dates.

BACK STAGE TOURS

A behind the scenes look at the props, costumes, scenery and lights. Held on select days, $8

REPERTORY MAGIC

See how the stage shifts from the matinee to the evening show as stagehands change the scenery, lighting, sounds and costumes and are available to answer audience questions. Held on select days. $8 More details available at bard.org

PHOTOS BY KARL HUGH COURTESY OF UTAH SHAKESPEARE FESTIVAL

Many believe the reason the Utah Shakespeare Festival has thrived to become a favorite nationwide is its dedication to making the festival an approachable and relaxed way to learn about Western culture’s most important playwright. Face it, the bard can be a more than a little intimidating to dig into. The uninitiated may not be able to make sense of coxcombs, s’bloods and z’wounds and lewdsters—let alone infectious knotty-pated harpies. The planners remove every possible obstacle to enjoying the whole festival experience.

Come create your memories with

Idaho Wine

â&#x20AC;&#x153;A bottle of wine is a capture of an essence in timeâ&#x20AC;?

-Gregg Alger, Huston Vineyards

#idahowines

www.idahowines.org

www.visitsouthwestidaho.org

#VisitSWIdaho

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GREAT GETAWAYS SPRING/SUMMER 2 0 1 6

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G R E AT G E TAWAY S

LOGAN, UTAH Make your escape to Logan, Utah, a peaceful place just 90 minutes north of Salt Lake City. Our close and easy access to the national forest is unparalleled. You can experience great theatre and the great outdoors all within a 10-minute drive. Whatever your interests, Logan offers affordable family fun to adventurers of all ages.

Amenities and nearby activities:

Visit Logan, Utah. We’re cool like that. 1-800-882-4433 explorelogan.com

■ Our vibrant summer arts scene is in full swing in June with free concerts Monday through Friday at the historic Tabernacle, and the Lyric Repertory Theatre season features a musical, mystery, drama and comedy. July 6-Aug. 6, 150 performers from America’s greatest stages unite to perform Porgy and Bess, Show Boat, Ragtime and Puccini’s Trilogy in Logan’s stunning 1923 Ellen Eccles Theatre. Backstage tours, concerts, academy workshops, breakfasts with the stars and more are part of Utah Festival Opera and Musical Theatre’s exciting season.

■ Mountain bike, canoe, fish, bird watch, hike, horseback ride and rock climb in the national forest, just a few minutes from downtown. Logan Canyon National Scenic Byway boasts 43 miles of uncrowded scenery with dramatic limestone cliffs, wildflowers and the Logan River all on the way to the breathtaking blue waters of Bear Lake. Rent horses or off-road side by side vehicles (RZRs) at Beaver Creek Lodge.

■ S tep back in time at the American West Heritage Center, a 160-acre living-history museum. Experience the Old West as you interact with guides in period costume who encourage you to participate in hands-on activities with mountain men, turnof-the-century farmers and pioneers. Write with a quill pen, start a fire with flint and steel, make a rag doll and more. Be sure to see the buffalo and there are pony and train rides too.

■ T he city of Logan is home to Utah State University, a dozen art galleries and specialty shops, great examples of early Mormon pioneer architecture, and affordable restaurants and hotels.

■ T ake the self-guided Cache Valley Food Tour and sample famous cheeses, chocolates, coffee, cookies, honey, fruit and ice creams.

■ Keep in mind we’re just 31⁄2 hours from Jackson and Grand Teton National Park and 41⁄2 hours from Yellowstone. Come and explore.

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G R E AT G E TAWAY S

WYNDHAM VACATION RENTALS SUMMER LODGING OFFER Save 10% on 2 nights or 15% on 3 nights or more this summer! Make it a long weekend and save! Blackout dates apply.

Amenities and nearby activities:

■ Getting Around: Once you’re in Park City, getting around is a breeze. Most of our units (over 75%!) are on the free public transit system. Ride the free historic trolley on Main Street, catch a zip-line at the Olympic Park, or ride the scenic gondola at Park City Mountain Resort. ■ Eat In: When staying in a nightly vacation rental, you’ll have the conveniences of home, including a full kitchen. Bring groceries and save some dough by not eating out. ■ Eat Out: Not into cooking? Park City has over 150 restaurants ranging from quick take out to world-class fine dining. Pizza, barbeque, French cuisine, Asian fusion, sushi – whatever you’re craving, you’ll find it in Park City!

Wyndham Vacation Rentals 1245 Deer Valley Drive Park City, Ut 84060 855-228-6659 getawayparkcity.com

■ Off Season Perks: Contrary to popular belief, off-season is a great time to visit Park City. Get perks like huge discounts on lodging compared to peak winter rates. Even restaurants offer summer specials and 2-for-1 coupons. Trade in your ski rentals for discounted bike rentals. ■ Live like a local: Call our local reservations agents to arrange your summer vacation rental for a weekend or longer! We’ll help you choose a property that makes you feel at home in Park City. Ask about where to go, what to do – we’ll give you the inside scoop!

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G R E AT G E TAWAY S

THE HIKING INN MIDWAY, UT

The Hiking Inn is located only 20 minutes from Park City in the Swiss-inspired village of Midway. Nestled in the heart of the Heber Valley and resting high in the Wasatch Mountains. Rest or recreate with us.

Your getaway is calling!

■ With more than 50 miles of trails right at our door-

Amenities and nearby activities:

step, plus some of the most exciting mountain biking, flyfishing and rafting in Utah, we’ve got it all. The Hiking Inn offers guided hiking tours that will take you to some of the most spectacular views in Utah. Hiking is our specialty. We offer beginner, intermediate and advanced hikes, so finding the hike for you is easy. Call or email us for more details. ■ L et us personalize your vacation package with a spa day, local fine dining, outdoor adventures and more. Your getaway is calling…Will you answer?

The Hiking Inn Bed & Breakfast / Management Retreat 364 Tanner Lane, Midway, UT 314-534-8996 info@thehikinginn.com thehikinginn.com

■ T he Hiking Inn features five beautifully decorated and comfortable guest suites with luxury amenities to ensure you have a comfortable and charming stay. All suites include these amenities: - Large walk-in closets - In-suite private bath - Flat-screen television with DVD player - Free WiFi - Humidifier - Gourmet breakfast - Access to fitness room - Access to gourmet kitchen - Access to game rooms

SPECIAL ADVERTISING SECTION

G R E AT G E TAWAY S

GRAND JUNCTION, COLORADO Welcome to Colorado’s Wine Country: Grand Junction is a different side of Colorado – a land where you can be exhilarated, mountain bike from a desert trail into any of the 22 wineries, wine and dine next to the Colorado River, and explore the alpine mountaintop of the Grand Mesa and the red rock canyons of Colorado National Monument.

Amenities and nearby activities:

■ W ide Open Spaces: With thousands of acres of public land, Grand Junction is the ideal location for all of your outdoor adventures. Bring the ATVs, UTVs, dirt bikes, mountain bikes or road bikes to explore the high desert landscape surrounding the Grand Valley. ■ Culinary Destination Paired with Colorado’s Wine Country: Generations of farmers have nurtured the orchards and provide harvests spanning the seasons from apricots and cherries in early summer to pears, apples, grapes, plums and the best peaches around in late summer. Lavender fields draw you in, and exquisite restaurants in Downtown Grand Junction serving local cuisine paired with local wine finish your day perfectly.

Grand Junction Visitor & Convention Bureau Grand Junction Visitor Center 740 Horizon Dr. Grand Junction, CO 81506 visitgj@gjcity.org 800-962-2547 visitgrandjunction.com

■ Events: July 8-10 Lavender Festival, September 1518 Colorado Mountain Winefest, October 1 Tour of the Moon Cycling Classic. ■ Getting Here: Just over a four-hour drive from Salt Lake City, a beautiful train ride on Amtrak, or an easy one-hour direct flight from the Salt Lake City International Airport, Grand Junction is a destination easily reached from anywhere in Utah. ■ So come, stay awhile and enjoy the dramatic difference of Grand Junction – Colorado’s Wine Country.



#SLMRECIPES HAVE A RECIPE YOU WOULD LIKE FEATURED IN SALT LAKE MAGAZINE? 1. Follow us on instagram @slmag. 2. Tag us on your best creations with #slmrecipes. Three recipes will be chosen by Food Editor Mary Malouf on June 15, 2016.

PHOTO: ADAM FINKLE

faces

Starman

Join an amateur space agency and save the Earth. By Emily Norell

Many kids begin dreaming in grade school of being space explorers. It took Matt Nelson a little longer. He was fully grown when he got the astro bug, he says. “Science was something I leaned towards in my adult life.” Nelson watched an online video about using a 3-D printer to make the parts for a telescope. He recalls

thinking, “That is really cool. I want to build one of those.” Before he knew it, he was involved in the Open Space Agency, a global team dedicated to giving citizen scientists the power to explore space through sophisticated-but-inexpensive 3-D printed telescopes. Using a 3-D printer and blueprints from the OSA website, Nelson built his first telescope prototype, the Explorer Plus. Unlike traditional telescopes with an eyepiece to peer at the heavens, OSA telescopes use your smartphone camera as the viewing and tracking system of the scope. With a basic smartphone, OSA observers can take pictures and even share them on the “cloud” for analysis. “The phone interacts with microcontroller boards that turn motors on the telescope,” Nelson explains. “If you’re looking at star A and want to look at star B, you just input in the information in the web app and it’s sent to the telescope, and the motors will face the telescope where you want to be looking.” OSA’s goal is to create networks of citizen astronomers to aid professional scientists in tracking asteroids. Amateur data from around the globe will help scientists understand the composition and orbital path of asteroids, Nelson says, and gauge if one has “the same orbit as us and will turn us into dead dinosaurs.” Until then, Nelson says, “it’s a lot of fun for me and my kids on a summer night to look up at the stars.” Want to save Earth from asteroids? openspaceagency.com

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

faces

Nobody’s Rib

Amy Donaldson thrives in the maledominated world of sportswriting. By Sarah Legg

As the only female sportswriter in Utah, Amy Donaldson takes a different approach at the Deseret News than her male counterparts. Donaldson digs for the human angle. Reaching beyond sports savvy, she’s able to bring empathy. “There’s a universal struggle and triumph that no matter what it is you’re talking about, you can find hope. That’s what drives me.” That approach earned the writer the National Sportscasters and Sportswriters Association’s 2015 Utah Sportswriter of the Year. She covered crime for the DesNews before moving to sports. “It’s not an environment that’s super welcoming to women,” Donaldson says. “So it was really hard for me to figure out how to be me in an environment that didn’t really fit me.” Donaldson followed her news editor to the sports department in

2000. “We had this idea that we would bring news-writing to sports, and that I would do something different than what was being done,” she said. At first Donaldson found sports less relevant than news. “I struggled mightily that first year.” It wasn’t until she started writing to please herself that she found her niche—the stories behind the scores. She wrote about a WNBA player who was forced onto the injuredreserves when she became pregnant, and followed a women’s football franchise owner who befriended lesbians before learning her own son was gay. Another reporter at the Mormon Church-owned paper warned her: “You’re never going to be able to do that story, there’s no way.” “We did it, though, and I got so many emails from all over the country saying, ‘Thank you so much.’”

Celebrating the Peculiar

Jack Garcia brings gay pride to a conservative stronghold. As co-editor of peculiar, a literary journal based out of Utah County, Jack Garcia highlights the work of LGBT authors and artists. The journal aims to educate Utah County, one of the most conservative areas in the nation. The journal's name itself is a reference to Mormonism—derived from early leaders' assertion that Mormons are “a peculiar people.” “We just took that one step further,” Garcia says. “You think you're peculiar? We're even more peculiar.” The journal, only in its second year, has found a foothold. Its readership, along with Garcia, is rooted in Utah County, and its literary launches and other events are often held at Pioneer Book, an

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unofficial LDS bookstore. “We thought that the poetry and prose that would come from this gay community specifically—the Utah gay community—would be different than other gay magazines in other states,” he says. Garcia grew up closeted in an LDS household in Colorado. It wasn’t until he served a mission and attended Brigham Young University that he finally came out. “I guess I thought maybe my orientation would change if I was surrounded by strong people,” he says. “Instead, I met Brian—who's now my husband.” Garcia says peculiar serves as a “reminder that other people live here, besides the majority.” peculiarjournal.com

PHOTOS: ADAM FINKLE

By Sarah Legg

hometown

Salt Lake City

Ephraim

Adam Bateman’s Ephraim The unlikely cultural hub

PHOTO: ADAM FINKLE

By Christie Marcy

Adam Bateman has a complicated relationship with Ephraim. “I’ve been thinking a lot about it,” he says, “I love Sanpete County and Ephraim. And I hate Ephraim.” Bateman, an Ephraim native and the executive director and curator at Central Utah Art Center, has reasons to feel conflicted. CUAC (pronounced “quack”) curated a gallery on Main Street in Ephraim until, he says, the organization was censored by the city after nudity was included in an exhibit. “The city didn’t like the style of art we did. It wasn’t totally about the bare boobs, that was the straw that broke the camel’s back,” says Bateman. “They didn’t like contemporary art. They wanted to see all landscapes.” And so CUAC and Bateman moved to Salt Lake. But the gallery—now Granary Art Center—combined with other art resources, continues to make Ephraim and its surrounding areas an unlikely art destination. “Outside of the Kimball Art Center, CUAC, Utah Museum of Contemporary Art, Utah Museum of Fine Art and the BYU Art Museum, in the whole state Ephraim is the

only other place I’d want to visit to see contemporary art,” Bateman say, “It’s pretty remarkable, the cultural presence that happens there.” In addition to the Granary gallery, Sanpete and Snow College’s 80 working professional artists contribute to the area’s rich artistic resources. Nor is Bateman, a nationally known artist, done with Sanpete. CUAC owns Birch Creek Ranch, nestled between Ephraim and neighboring Spring City, that hosts an artist-in-residence program yearround and a youth camp in the summer. And Bateman is working on a new project that would site sculptures in fields throughout the rural area, creating an incentive for visitors and residents to drive or bike through the less-traveled areas of the county. Bateman has deep respect for Sanpete country and remains dedicated to fostering art there. “Especially the parts of the county that are willing to maintain their connection to their historical roots and acknowledge the value of good architecture, value aesthetics and cultural traditions,” he says. “It’s a lesson we could learn in Salt Lake.”

SOWING ART IN THE HINTERLANDS GRANARY ART CENTER 86 N. Main St., Ephraim granaryartcenter.org FAIRVIEW MUSEUM OF HISTORY AND ART 85 N. 100 East, Fairview HISTORY THROUGH ART 50 S. Main St., Manti OLSON GALLERIES 398 N. Main St., Manti olsongalleries.com SOPHIE’S BLACK SHEEP GALLERY 113 N. Main St., Spring City springcityfineart.com SPRING CITY ARTS GALLERY 53 S. Main St., Spring City springcityarts.com THE NEST GALLERY 94 W. 100 North, Spring City

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on the table

FACES OF FOOD Portraits of Utah’s food pros reveal their passion. BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

Every good chef acquires a level of expertise—besides the developed sense of taste, you have to be organized and have crazy knife skills, be able to multitask madly and keep cool in a crisis, you have to take pleasure in invention and consistency at the same time. But driving those abilities is a personal passion that finds expression in food. That’s the essence photographer Adam Finkle is looking for when he shoots these portraits of local chefs and food makers. Finkle has spent 20 years photographing food and the people who make it, for this magazine, for other publications and for restaurants and food producers. These images are part of a series of photographs illustrating the passion that drives these food creators. See more at: ajfphoto.com.

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// MARY BROWN MALOUF

on the table

MATT CAPUTO, CHEESE AND CHOCOLATE MONGER, OWNER, CAPUTO’S MARKET & DELI Significantly, this is a family portrait. Caputo’s is a family business founded by Matt’s father; it grew out of the family’s Mediterranean heritage and continues to do so. Matt and his wife Yelena work together—their business and family both require nurturing and vigilance, just as, for instance, aging a cheese does. “I wouldn’t be in a retail business if it wasn’t food,” Matt says. Food creates culture (pun on cheese intended) and connects people. Food keeps families and cultures together, gathering them around a table, as Matt, Yelena, Franki and Gia are in the picture.

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on the table

DAVE JONES, CHEF-OWNER, LOG HAVEN Celebrating the union of cuisine and nature at Log Haven, Jones tries to interpret the Wasatch Mountains on the plate. “There’s a spiritual connection between the property and myself,” he says of the century-old Millcreek Canyon lodge, where he forages for native foods—mushrooms, Oregon grapes and berries. “What the forest does to your soul, the smells, the sounds—foraging is a benefit of that environment and when you bring it home it’s an extension of where you’ve been.”

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on the table

ROMINA RASMUSSEN, CHEF-OWNER, LES MADELEINES “My first taste memory is from when I was two or three,” says pastry chef Rasmussen. “I went to Chile with my mother to visit family and I had a strawberry ice cream bar.” Hooked on international travel after she spent a month in France and Switzerland when she was 14, Rasmussen has traveled in Japan, Burma, Hong Kong, Taiwan, Europe and the Americas. She comes back to her native Salt Lake City with taste memories as her souvenirs, using the new flavors in her award-winning bakery. “Each bite is a memory.”

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on the table

SUNNY TSOGBADRAKH, EXECUTIVE SUSHI CHEF, NAKED FISH “It’s all about the fish,” Sushi Chef Tsogbadrakh explains his philosophy simply. “We get in the freshest, cleanest product possible and I try to keep the preparation process clean and pure also.” That means he handles the fish minimally and gently, keeps his cuts straight and micro-precise. Besides consummate technique, Tsogbadrakh, like other great sushi chefs, has an artist’s approach to his work—the aesthetics of sushi and sashimi have been refined over centuries.

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on the table

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on the table

ROBERT ANGELILLI, PASTRY CHEF, GOURMANDISE The myth, magic and culture of the mysterious mushroom are Angelilli’s specialty—he was a gourmet mushroom supplier for years. But, “whether it’s a mushroom or not, the food you ingest should be a spiritual journey,” he says. “Even more so when it’s an animal product. We don’t respect that enough. We don’t eat mindfully enough. There’s only so much matter and we are part of it. We should remember the wonder of all of it when we’re eating.”

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on the table

TOSHIO SEKIKAWA, OWNER, TOSH’S RAMEN In line with the Japanese aesthetic—wabi (transient beauty), sabi (the beauty of natural patina), and yūgen (profound subtlety)—the simplicity of this bowl of soup is belied by the huge amount of time it takes to prepare it—Sekikawa’s broths brew for 36 hours. Even though all but one of them are pork-based, the long simmer and skimming means that the flavor is clean, deriving its umami from more than the animal fat. Sekikawa serves food other than ramen but it is his ramen that causes hungry customers to wait in line and only complain about it the first time.

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W WONDER WOMEN Six women who defy Utah’s gender roles BY CHRISTIE MARCY

PHOTOS BY ADAM FINKLE

When Jackie Biskupski was elect-

ed Salt Lake City’s mayor in November, she made headlines worldwide. “Salt Lake City Voters Elect First Openly Gay Mayor” shouted celebrity gossip magazine People—the press was shocked. Salt Lake residents were not. Not only is Salt Lake a pool of liberal blue in a sea of conservative red, but Biskupski had established herself as a female political trailblazer long before she ran for mayor. But, in a way, the broader media narrative had merit. Study after study have found Utah is among the worst

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places in the country for working women. “Being in Utah is so interesting because you have educated women who will, against all odds, rise to the top of companies or political bodies or whatever it is,” says Kate Kelly (profiled on page 79), “but it is a against a backdrop or total dearth or absence of that happening. And so it’s an interesting disconnect.” Here are six Utah women who have thrived in male-dominated fields—see what motivates them, what makes them successful and how they’ve shattered that seemingly impenetrable glass ceiling.

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Jackie Biskupski SALT LAKE CITY MAYOR Mayor Biskupski says she was called to action by the East High School Gay/Straight Student Alliance controversy in 1995. “I got off my couch,” she says. Biskupski threw herself into the political process, first working for campaigns. In 1997 she ran for Salt Lake City Council—and lost. But when she ran for a seat in the Utah Legislature the next year, she won. Biskupski walked into the conservative Republicandominated and mostly male Mormon Legislature with three strikes against her. “People were calling the Speaker and saying, ‘You can’t seat her. She must be breaking the sodomy laws,’” Biskupski recalls. She was not only seated, but re-elected six times before retiring in 2011. She immediately helped found the female leadership initiative Real Women Run. Biskupski avoided direct political involvement, working for the Salt Lake County Sheriff’s Office as an administrator until 2015, but says she knew she’d eventually return to political life. “Women have a way to go until we fully realize the potential and the role we should be playing in shaping the world we live in,” says the new mayor, who adopted a child in 2011 and is engaged to be married to Betty Iverson. “Women can have it all. I have an amazing career and amazing kids and a fiancee on her own incredible journey—we’re a prime example of what Salt Lake City really looks like.”

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“It’s a dream come true.” —JACKIE BISKUPSKI

Kate Kelly PLANNED PARENTHOOD LOBBYIST No stranger to challenging authority, the excommunicated Mormon feminist Kate Kelly is now lobbying the Utah State Legislature on behalf of Planned Parenthood of Utah. “Susan B. Anthony said ‘I pray with my work and my work is to bring women to equality with men,’ and I think that’s true for me,” Kelly says. “My prayer is my work and my work is to totally eradicate patriarchy.” Kelly says that she’s grateful for her experience in Ordain Women, a group she founded and for which she still serves as a board member. “Very few women have an isolated moment in time where they have to choose between principle and almost everything else. But that’s what Ordain Women gave me,” she says of her efforts to gain equality for Mormon women and her resulting excommunication. She sees her role at Planned Parenthood—lobbying, community engagement, activism and education—as part of her feminist trajectory. Kelly laughs, “After I successfully implement a sexual revolution in one of the most conservative states in the nation, maybe I’ll go on vacation.”

“I’ve been described as a chronic-go getter. It’s my favorite compliment.” —KATE KELLY

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Jennifer Danielson PRESIDENT, REGENCE BLUECROSS BLUESHIELD OF UTAH After joining the legal team at Regence BlueCross BlueShield of Utah, Jennifer Danielson climbed the corporate ladder, eventually becoming president of the organization statewide. The company values diversity, she says, but adds, “There’s never been a promotion that I’ve gotten that I didn’t ask for and didn’t work to position myself for.” Recently Danielson joined with other Utah heavy-hitters— Oscar-winning film producer Geralyn Dreyfus and Jacki Zhenger, formerly of Goldman Sachs, and third partner Method Communications—to form Utah Wonder Women, a networking group for women in leadership positions, with the goal of developing more female leaders. “You’re never going to find a perfect 50-50 balance,” Danielson advises on the elusive work-life balance so many women try to find. “Sometimes it’s going to be 60-40 or 20-80 ... And you’ll know in your own gut when something is out of whack.” Danielson has a blended family with five children ranging in ages from nine to 29, and she says balancing work and life is a group effort. “I beg and borrow help from family resources and hired resources,” she says. “It may not look like everyone else’s recipe but we all find what works and make it through.”

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“I’ve got a big ol’ life outside of work.”

—JENNIFER DANIELSON

Lisa Demmons SALT LAKE CITY FIREFIGHTER “I had a boyfriend in college who told me I couldn’t be a firefighter,” says Lisa Demmons, matter-of-factly. At that time, Demmons was fighting wildfires and preparing for law school. Several years later, disenchanted by her career in mergers and acquisitions law, she applied with the Salt Lake City Fire Department and, after passing the same physical fitness tests as a man applying for the same job, was hired. No stranger to gender imbalances, Demmons went on to become a union representative for the department. She’s grateful to women who opened doors before her. “There were people before me who did a lot of the glass ceiling busting.” She says she has always felt welcomed by her coworkers and, if asked her favorite part of her job, she says without hesitation: “The guys.” Demmons doesn’t consider herself a feminist, although she’d like to see more women in the department, and she acknowledges, “Sometimes I wonder if I’m focused enough on gender. Am I doing a disservice by not focusing on that?”

“I definitely run into people who think women shouldn't be firefighters. People have judgements about all sort of things.” —LISA DEMMONS

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“I like the rural lifestyle. I’m not a city girl,” —LUANN ADAMS

LuAnn Adams UTAH DEPARTMENT OF AGRICULTURE COMMISSIONER LuAnn Adams, friends say, runs the Department of Agriculture while her husband, Bob, runs 1,000 head of cattle on their 14,000-acre Box Elder County ranch. The difference between a government agriculture office and actual ranching is vast—for one thing, the ranch is always there, Adams says. “It’s a family ranch,” she explains. “We have two sons who are partners, and when I can get there on weekends to help, I do.” Gov. Gary Herbert appointed Adams to head the Ag Department two years ago after her decades-long career in Box Elder County government positions, and she says her perspective as an active rancher has served her well in her job. But she points out that her role on the ranch is not unusual. “All the women I know are engaged with their husbands on their ranches,” she says. Adams says she is most proud of her family—her five children, 14 grandchildren and, she says, her husband. “He’s been a great supporter. He’s never slowed me down—whatever I do he’s there to support me, not tear me down. A lot of men couldn’t handle that.”

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Catherine Wong CHIEF PRODUCT MANAGER, DOMO Catherine Wong says that she didn’t even consider a career in a technology field until she was in college. “I didn’t grow up coding. That was something my brothers did.” Now Wong holds a senior management position at DOMO, a company in which 25 percent of executive team members are women—no small feat in a male-dominated field. “What I love about high tech is the opportunity to create things,” she says, “and it’s a great field for women and men because there’s such demand and flexibility.” Wong says corporate life is tough, regardless, but she says she feels fortunate that her gender has never been an issue for her in the workplace. “I have the opportunity to work really hard every day and learn from amazing people and build something,” she says. Wong, for one, maintains that women and men can have it all, and choices are what get you where you are. “Every day we wake up we’re the captains of our own destiny and we get to choose what’s most important to us.”

“I think that sometimes it’s not all at once, but women can have it all.” —CATHERINE WONG

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BY GLEN WARCHOL

When Steph Davis touched down

after wingsuit flying from Sass Pordoi in Italy’s Dolomite Mountains on August 2013, she expected her husband Mario Richard to parachute onto the sunny alpine lawn a moment later. He didn’t. Davis first wondered if Mario had delayed his jump to answer a few more questions from curious tourists at the rocky overlook from which she had leaped minutes before. The colorful wingsuits the couple wore—skydiving outfits that allow humans to “fly” much like a flying squirrel— always fascinated onlookers. Davis scanned the sky, looking for Mario’s canopy. He had planned to fly through a notch in

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the mountain that he had successfully navigated twice the day before. But friends on the lawn, who had been watching the couple’s jump, ran over to tell Davis they had seen Mario jump right after her, but hadn’t seen his chute open. Forty-sevenyear-old Richard was one of the most experienced and safety-conscious members of the subculture of a risky sport—jumping from airplanes and cliffs in a winged suit. Davis couldn’t believe anything could have gone wrong on such a familiar jump. “I called his radio. Silence,” she later recalled. “Was there some way Mario could have flown left of the notch, into some huge gully in the mountain I somehow had never seen before, and around to the other side of Sass Pordoi? I looked up at the mountain. It was a solid mass of stone.”

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Davis and Richard had married in Moab’s backcountry in 2011 after leaping from a mesa in wingsuits. But this time Richard wouldn’t float down smiling to where Steph was waiting. A rescue helicopter crew retrieved his crumpled body from the rocks 10 feet below the opening of the notch. There were few clues to what had gone wrong and Davis obsessed over the cause of the mishap, but still has no good explanation. “It was actually impossible for Mario to die jumping, in my mind. It doesn’t make sense,” she posted to friends later. “But it is.” Such accidents that have killed the mostexperienced and meticulous of so-called risk athletes only reinforce the impossiblity of ever completely controlling the intrinsic dangers of wingsuit flying, BASE jumping (parachuting from bridges, antennae, structures and earth), free climbing and other so-called risk sports. After all, hurtling towards the ground at upwards of 100 miles per hour with a pair of fabric wings isn’t really flying—it’s simply “falling with style,” in the words of Toy Story’s Buzz Lightyear. Terminal velocity leaves a hair-thin margin for error. Of course, that danger is the point for risk athletes. More than 170 BASE jumpers (a dozen in Utah), including Richard, have died in the last decade, about one fatality or injury for every 250 jumps—a rate more than 40 times higher than conventional skydiving. Yet, surviving wingsuit fliers never contemplate quitting, even after being injured or witnessing friends being killed. Besides Richard’s death, Davis’ ex-husband, Dean Potter, a renowned climber and BASE jumper, died in a similar wingflying incident in May 2015, and she herself was seriously injured in a BASE jump in Colorado. Yet, she continues and trains others. Davis finds explaining her passion for dangerous sports to outsiders, who see it as a death wish, impossible. “People get very emotional about other people’s activities that they consider risky. There’s a lot of fear in our culture. Mainstream society is very attached to fear. But driving in a car and eating processed food is very risky. I’ve lost a lot of friends in car accidents,”

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Davis says. “These are the choices we make, the doors we open.”

What would Darwin do?

Utah has become a haven for risk athletes who push back against the image of their subculture as perpetual-adolescent thrill junkies who refuse to accept responsibility for the terror they inflict on the people who love them. Matt Solper, a 27-yearold BASE jumper and wingsuit flyer, has been taking extreme risks for the last 10 years. “My parents weren’t exactly thrilled I was doing it, but eventually they understood that it’s not a death ride,” Solper says. “I’m not saying it’s safe. But with good judgement, you can do it reasonably safely.” Wingsuit technology has advanced significantly in the last few years, he says, making the sport much safer. “By making good choices and educating yourself, it’s reasonable to do these things.” Solper sees it not as a sport for adrenaline freaks, but for control freaks. “BASE jumping is very detail oriented. People who are cutting edge are control freaks,” he says. “It’s a very exciting way to be OCD.” Emily Suikennik, 29, is a BASE jumper and highline walker, which is basically tightrope walking, except the balancing is done on a wobbly slackline between rock outcrops hundreds of feet above the ground. “With highlining, it’s about exposure and how high you are,” she says. “The higher and higher you go—it really messes with your head.” She once walked a line 3,000 feet above the ground in Yosemite National Park. “When you get above a certain height, you tremble and your body doesn’t want to step out into the abyss.” Sukiennik, who is married to Solper, accepts risks that most people think are just short of suicidal. “It’s incredibly rewarding once you get to the other side. It’s this huge accomplishment,” she explains. “It’s a reassertion to myself that I can do anything.” In 2013, Sukiennik’s confidence was

Researchers find a Rocky Mountain high behind much human psychology.

Emily Suikennik

The University of Utah Brain Institute has been mining health data for several years, looking for clusters of mental health problems, then comparing it with altitude statistics. They have found extraordinary connections between high altitude, which causes hypobaric hypoxia or reduced oxygen, and chronic depression, anxiety, attention deficit/hyperactivity disorder (ADHD), bi-polar disorder and Parkinson’s disease. Some preliminary research shows increases in dopamine at altitude trigger more pleasure from risk taking and, surprisingly, lower rates for ADHD. But the same dopamine increase also may contribute to the West’s high rates of cocaine and methamphetamine addiction. Altitude increases the “high” associated with those drugs. But altitude also reduces production of the brain chemical serotonin that could contribute to increased depression and suicide in mountainous areas. Utah and other Rocky Mountain states lead the nation for suicide. A new Brain Institute study shows that altitude is a risk factor for completing suicide in people with bipolar dis-

order. “We find clusters of suicides around ski resorts,” U psychiatrist Perry Renshaw says. “It’s what we call the Utah paradox,” Renshaw says. “For some people, it’s the effect on serotonin and mood, causing depression and anxiety. For others, it’s the effect of dopamine causing increased pleasure.” In a rock climber or snowboarder, increased dopamine could drive them to greater risks, he says. But dopamine increase also might subtly increase pleasure for broader groups, multiplying, for instance, the joy of painting, art and just day-to-day life. “It’s not just the risk takers who enjoy taking risks more with the change in dopamine, we all enjoy the things we like in life better. That makes life in the mountains for the majority of people profoundly satisfying,” Renshaw says. The research is in its infancy, but the Brain Institute hopes the evidence will be compelling enough to win grant money for deeper study. “It’s a messy type of research because people are complicated,” says Renshaw of studying altitude’s impact on psychology. “Humans often have many things affecting them simultaneously.”

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- Steph Davis

shaken by a close call. Her line was fixed on either side of a chasm with anchors that protected the rock from damage. During her walk, three of the four anchors popped out. “I was danging from a loose line,” she says. Fortunately, the people with her pulled her to safety. “It really shook me,” she says. Sukiennik took a year off to reassess her life. “I felt like I should spend more time on the ground. I spent a lot of time hiking.” In the end she was compelled to return to the slackline. “I want to live my life while I’m here. It makes me feel good. I makes me feel challenged.” Now, she says, she is more careful. “I don’t rig like that anymore. I use bolts and I never get on a line if it doesn’t feel safe enough.” Practitioners of high-risk sports are repeatedly forced to explain themselves to people who know little about it, but accuse them of nursing a selfish death wish. “I don’t know how many people tell me I’m messing with ‘Darwin’s Law,’ “ Solper says. “They just don’t know.” On the other hand, the standard risk-takers’ counterargument that walking out your door or “drinking milk past its use-by date” is also dangerous—is simplistic in the extreme. And Solper acknowledges that as the sport becomes safer due to more sophisticated wingsuits and advanced protective equipment, jumpers will seek ways to increase the danger. For instance, “proximity flying,” wingsuit flying as close to mountain sides or bridge struts as possible, is on the rise. “As your skills grow, you utilize that skill and do something more dangerous,” he says. “Of course, the safest thing would be to not do it at all,” Solper says. “But that’s not an option.”

Your Brain on Risk

The reason that practitioners of adrenaline sports cluster in Utah seems obvious. The state is famous for spectacular mountains and cliffs to

Daredevils make a life on the edge.

Steph Davis

climb, jump from and highline between. And the weather, even in winter in southern Utah, is usually brilliantly sunny with clear skies and exhilarating mountain horizons. But scientists at the University of Utah’s Brain Institute have discovered another reason thrill seekers may be attracted to Utah and other high-altitude regions that has to do with brain chemistry. According to several lines of pioneering research being done at the institute, the decreased amount of oxygen at higher altitudes—what scientists call hypobaric hypoxia—has many still poorly understood effects on the brain. Surprisingly, these mental changes begin at as little as 2,000 feet above sea level and increase rapidly with elevation. Preliminary research finds that most people experience an increase in the pleasure-inducing

Many risk athletes have found ways to earn a living—usually not an opulent one—while leaving ample time to pursue their outdoor passions. Mark Solper is a skydiving instructor who teaches the basics of wingsuit flying. Emily Sukiennik, his wife, is a nature-education guide. Steph Davis, who is a legend in climbing as the first woman to free climb many peaks, including the Salath Wall on El Capitan and the seven peaks of Monte Fitz Roy in southern Patagonia, teaches workshops and is a speaker on adventure sports. She also owns and operates Climb2Fly Productions in Moab, a climbing and BASE-jumping stunt company. If you want to know more about Davis and her life on the edge, you’ll find it in Learning to Fly: An Uncommon Memoir of Human Flight, Unexpected Love, and One Amazing Dog.

Steph Davis

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brain chemical dopamine at higher altitude. In short, a BASE jumper who gets a rush from leaping off a bridge or cliff will find their thrill multiplied at higher altitudes. Why some people get such extreme pleasure from physical risk is a question for genetic anthropolgists. Perry Renshaw, a U of U psychiatrist who is leading many of the altitude studies, says researching the effects of altitude and depleted oxygen on humans is extremely complicated and just in the earliest stages. In a rock climber or snowboarder, the increased dopamine reward could drive them to greater risks, he says. The dopamine increase probably subtly increases pleasure in most people who live in the mountains, increasing their satisfaction in arts, hobbies, exercise and just day-to-day life. “Perhaps that’s why many people in Utah perceive it as a happy place to live,” Renshaw says. The risk athletes interviewed for this article were not aware of the Brain Institute’s research. They found it intriguing and said it resonated with them. “In the community, we say it’s ‘addictive’ jokingly, but there might be something to it,” Solper says. “I know there’s some part of my brain that is wired in a way that I seek experiences that are thrilling and require focus.” Davis, who has thought a great deal about her attraction to risk, often refers to climbing and BASE jumping as “addictive.” She identified with Renshaw’s hypothesis that altitude multiplies the pleasure payoff from things like aesthetic pleasure, empowerment and other deeplynuanced human joys. Davis maintains it isn’t adrenaline or danger that she’s addicted to, but a deep satisfaction in successfully completing an impossibly complex and challenging task. “It’s the competency rush,” she says, of wingsuit BASE jumping. “It’s not

about did I ‘cheat death’ by a hair. It’s the satisfaction of taking a thing that is insanely risky and then building yourself up and being so prepared and competent that you can do that thing. At the end of the day, it only looks insane to others. I feel in control.” Sukiennik gets a similar rush from highlining. “It’s this huge accomplishment. It’s just an incredible reward when you get to the other side. I have this belief in myself.” Solper likes the idea that risk takers might be a necessary cog in human evolution: They carry a gene that compels them to push the envelope in seeking out, against the odds, a new food source, a mate or just the next horizon. “I’ve often thought this is in my DNA—this is what I was meant to do.” Whatever the reasons, Davis, Sukiennik and Solper say they will continue highlining, solo climbing, wingsuit flying and BASE jumping as long as they can. “It’s nice that I have a lot of role models,” Davis says. “I know climbers in their 70s who are still climbing at a high level.” But Davis has no fantasy of going out in a glorious, but tragic leap. “My dream would be to peacefully die in bed, holding the hand of the man I love. That would be winning the lottery.”

Matt Solper

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Fearless gentleman’s fashions suit the season PHOTOGRAPHY BY ADAM FINKLE STYLED BY MARCUS GARDNER PHOTOGRAPHED AT LA CAILLE

Used to be, springtime meant the men packed away their tweeds in mothballs and had their seersucker and linen suits pressed. These casual days, the guys just doff their hoodies and don their baggies. But slimmer cuts and bolder hues mean men’s warm-weather fashions are more fun than ever, and who better to strut these styles than GENTRI: The Gentlemen Trio. These talented tenors—Brad Robins, Casey Elliott and Bradley Quinn Lever—are dedicated to presenting a timeless gentleman’s sound. Not to mention style—they even have their own line of pocket squares. Yessir.

S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

Opposite page: shirt, twin gingham orange dress shirt Brooks Brothers ($92); jacket, light blue seersucker Jos. A. Banks ($395); pocket square, yellow dot Brooks Brothers ($45) On Brad Robins: shirt, pink windowpane sport shirt Brooks Brothers ($92); jacket, Calvin Klein extreme fit blue Macy’s ($695); pants, Ralph Lauren tan seersucker flat front Macy’s ($100); tie, Michael Kors spring plaid Macy’s ($65); lapel, knot cuff links Tiffany & Co. ($475); pocket square, lavender Brooks Brothers ($45); ring, personal; watch, CT60 Chronograph 42mm Tiffany & Co. ($6,750)

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On Bradley Quinn Lever: shirt, twin gingham orange Brooks Brothers ($92); suit, light blue seersucker Jos. A. Banks ($395); tie, Perry Ellis portfolio eggplant Macyâ&#x20AC;&#x2122;s ($55); pocket square, yellow dot Brooks Brothers ($45); belt, Robert Graham Name Droppers ($39); bracelet, T Large Link Tiffany & Co. ($975); watch, Parmigiani Fleurier Tonda Bennion Jewelers ($26,000); socks, Norse Projects The Stockist ($20); shoes, Cole Haan camel lace up Name Droppers ($80) Opposite Page- On Brad Robins (left): shirt, Eten red slim fit Utah Woolen Mills ($265); suit, Isaia green check suit Utah Woolen Mills ($3,595); tie, Richards Street red silk Utah Woolen Mills ($125); pocket square, Eton gray silk polka dot Utah Woolen Mills ($75); lapel, Return to Tiffany & Co. cuff links, Return to Tiffanyâ&#x20AC;&#x2122;s Tiffany & Co. ($300); belt, walnut calfskin with hand-woven inlay Allen Edmonds ($130); bracelet, Paloma Picasso knot braid Tiffany & Co. ($350); ring, personal; watch, Bremont stainless steel supermarine 500mm diver Bennion Jewelers ($5,400); socks, Richer Poorer The Stockist ($18); shoes, Warwick Walnut Monk Straps Allen Edmonds ($395) On Casey Elliott (right): shirt, Eten navy polka dot Utah Woolen Mills ($275); jacket, Isaia aqua cashmere blazer Utah Woolen Mills ($3,995); pants, Incotex white chinolino Utah Woolen Mills ($360); tie, stripe silk knit Utah Woolen Mills ($135); lapel, stainless steel yellow center with diamond cuff link Bennion Jewelers ($300); pocket square, Eton silk Utah Woolen Mills ($55); belt, Sun River natural leather with stitch Allen Edmond ($98); ring, personal; socks, Richer Poorer The Stockist ($18); shoes, AC Casual two tone slip on Spark ($55)

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On Bradley Quinn Lever: shirt, Eton navy with flowers Utah Woolen Mills ($285); jacket, coral windowpane blazer Utah Woolen Mills ($1,285); pants, Incotex blue chinolino Utah Woolen Mills ($360); tie, Eton red silk knit Utah Woolen Mills ($130); lapel, handmade silk boutonniĂ¨re Utah Woolen Mills ($25); pocket square, Brooks Brothers ($45); watch, Atlas Chronograph 42mm Tiffany & Co. ($6,750); socks, Richer Poorer The Stockist ($18); shoes, Classic Modern Blue Wingtip Allen Edmond ($275); laces, red wax laces Allen Edmond ($5)

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GENTRI: The Gentlemen Trio was formed in 2014. Brad Robins, Casey Elliott and Bradley Quinn Lever harmonize to create the rich symphonic sound that took their first album to the top of Billboard's charts for 10 consecutive weeks. Follow the Gents on Facebook, Twitter, Instagram and Periscope (GENTRImusic), and download their music on iTunes/Amazon.

On Casey Elliott: shirt, Perry Ellis dressy essentials Macyâ&#x20AC;&#x2122;s ($70); suit, tropical blend tan suit Jos. A. Banks ($695); tie, Ancient Madder pink flower Brooks Brothers ($115); pocket square, light gray polka dot Jos. A. Banks ($30); belt, Manistee walnut calfskin Allen Edmonds ($120); bracelet, T Square cuff Tiffany & Co. ($975); watch, Longines 18K gold & stainless steel chronograph Bennion Jewelers ($4,600); socks, Richer Poorer The Stockist ($18); shoes, Antonio Correlli two tone wing tip Spark ($49.95) Art Direction: Jeanine Miller Wardrobe Styling: Marcus Gardner Hair & Makeup: Paula J. Dahlberg Location: La Caille, lacaille.com S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

Stream NPR and KUER live from your mobile device. Download the KUER app for Android, iPhone or iPad.

SPECIAL ADVERTISING SECTION

SPRING

FASHION GUIDE

SPECIAL ADVERTISING SECTION

For Love and Lemons sweater, retail $160, Name Droppers price $39.99

Prada Sunglasses, reatil $450, Name Droppers price $198.99

TRENDS

Fashion is always on the move and we like to stay on top of the trends at Name Droppers. This season is one of the most exciting yet!

Squash blossom necklace, Name Droppers price $186.99

The Bohemian 70's inspired look is back in full swing. To achieve this look, just add a little individuality by mixing prints and colors.

Try Tone on tone, it's the classy way to be trendy! A pantsuit is the easiest way to achieve this look. Adding in some texture will add interest to your monochromatic palette. To complete the look, add a structured handbag and you're ready to go!

Fringe doesn't appear to be going anywhere any time soon. Mix any type of fringe (vest, tank top, hand bag or heel) with wide leg pants - or flared jeans. It's a great way to show your spirit for adventure.

As for jewelry, the choker necklace is very big again. Don't miss out on this fun way to add a little spice to your outfit. Be creative with it. Anything goes! Remember all these trends can be found at Name Droppers!

EXPERTISE

Culottes, retail $60.00, Name Droppers price $22.99

Stylist are here to assist you in putting together the best look for this new exciting style year.

Tiffany Colaizzi

Fendi leopard handbag, retail $895, Name Droppers price $367.99

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

Michael Kors nude platforms, retail $198, Name Droppers price $58.99

SPECIAL ADVERTISING SECTION

Apt 202

Denim DL1961

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

DENIM

Distressed denim continues to hit the mark. Torn ’skinny’ or ‘boyfriend’ jeans are easy to wear and add a little something different to your wardrobe. Also, grey denim is a personal favorite.

Ashley RothwellCampagna

Sanctuary chambray dress

CHAMBRAY I’m in love with comfort this season. Topping my list is the alwaysversatile, alwaysin-style chambray – shirts, dresses, shorts, anything!

JEWELRY

And, for jewelry, my new go-to item are threader earrings—both edgy and sophisticated—a winning combination.

Athena silver threaders and Lucky Star moon and star threader

SPECIAL ADVERTISING SECTION

“FRNCH” striped jacket with ¾ sleeve and pocket detail is a classic addition to pair with denim or skirts. $84.95

Scarves, they add color & lux and are an essential for chilly mornings & evenings. From $24.95 – $54.95

SPRING FASHION

Spring Fashion at Hip & Humble is about timeless, effortless, and comfy separates. We love to mix textures and patterns, always daring to cross style boundaries. This spring watch for gauzy pants and breezy tanks. Simple dresses are still demanding attention from cotton T-shirt styles to structured chambray. Everything is a go in shoes including heels, booties, and sandals, as long as it is super comfortable and fun.

Leather hobo bag with lock & zipper it is both contemporary and easy for busy women. $296.95

Miz Mooz “Shay” sandal has a contoured cork wedge and strappy appeal for spring fun & comfort. $152.95

Sheridan Mordue

Hip & Humble 1043 900 S | Salt Lake City | 801-467-3130 559 West 2600 South | Bountiful | 801-298-3373 676 East 9400 South | Sandy | 801-878-9575 hipandhumble.com Miz Mooz “Michelle” heel is an updated option for the summer bootie. Featuring a 3.5” heel and buttery leather making this sling-back extra comfy! $149.95

The Children’s Center invites you to our annual

Gala

at the

Gallivan

Creating

Gala at the Gallivan 2016 in a child’s life

Friday, June 10 •

Gala at the Gallivan 6:00-10:00pm • Gallivan Center 2016

Every ticket sold helps to transform a child’s life, for good.

For more information please visit us online

www.childrenscenterutah.org/gala

Gala at the Gallivan 2016

high altitude entertainment for all of Utah

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

inside PARKCITYLIFE

PHOTO COURTESY OF RAGNAR

High Profile . . . . . . . . 5 Questions . . . . . . . . A&E. . . . . . . . . . . . . . . Faces . . . . . . . . . . . . .

104 105 106 110

What’s Up. . . . . . . . . . 112 High Biz . . . . . . . . . . . 114 Play Date . . . . . . . . . . 116

RAGNAR: A Rite of Spring The first Ragnar Relay in 2003 encompassed 188 miles from Logan to Salt Lake City. Now there are 16 different Ragnar races, including the Wasatch Back course from Logan to Midway, which runs through some of the most beautiful country in the Wasatch all around Park City. For more information, go to runragnarrun.com PARKCITYLIFE M AY / J U N E 2 016

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BORN TO RIDE

U.S. National Road Race Champion and member of the U.S. Postal Service Pro Cycling Team Marty Jemison participated in two Tours de France and was a teammate of Lance Armstrong. After his racing career Jemison settled in Park City, where he combines his love of riding with a love for Europe. Jemison Cycling Tours offers tours through France, Belgium, Italy and Spain. Jemison discovered his passion for cycling at a young age. He recalls at five asking Santa for a “real” bike and by high school he captured the attention of other cyclists who urged him to race. In less than two years he was a top amateur and won the Logan to Jackson Tour (LoToJa) in 1989. That led to invitations to race with professional teams. “My whole love of cycling was always very organic,” Jemison explains. “It started with the bike and loving to ride, and

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just continued from there.” That meant Europe. “Compared to European cycling, U.S. riding seemed boring and predictable— it was strictly capture and control,” Jemison says. In Europe, riders who “attack” (repeatedly challenge front riders) “got written up in the press, which led to sponsorship.” After success in Europe with the Dutch pro team in 1994, Jemison returned to Utah to train. “I was doing a lot of riding in Summit County and felt like I knew about every bit of asphalt in the county and liked to dream about where I would eventually live,” he says. Jemison bought property near Park City and built a home. “I couldn’t believe how beautiful it was and the views back to Deer Valley, Park City and the Canyons were stunning,” he says. “The community was very small back then—we knew where everybody hid their snowmobile keys because sometimes you had trouble and needed to borrow one.” Jemison was named to the U.S. Postal Team in 1995, becoming one of fewer than 30 Americans to participate in the Tour de France, finishing 96th in 1997 and 48th in 1998. Jemison remembers a standout moment between the Pyrenees and the Alps. “In the final 20 miles, there were only six of us and I ended up fifth. You get used to the sound of helicopters above your head racing at that level. That sound is always a good sound in your career because it means you are doing something right.” In 2012, Lance Armstrong, a fellow U.S.Postal Team member, was ultimately stripped of seven consecutive Tour de France victories after a lengthy doping scandal. “The hardest thing was being silenced by Lance Armstrong for so many years, because I’m proud of my career and want to celebrate my achievements. It’s not vindictive—I just didn’t make the same choices he made,” Jemison says. “And although I’m not perfect , I am proud of my achievements.” After retiring, Jemison put his passion for cycling into Jemison Cycling Tours in 2003. The tour company provides tours through Italy, France and Belgium, in addition to Girona, Spain, where Jemison has made a second home. Melding his joy of cycling and the treasures of European culture is what makes running his business so enjoyable. “It’s never the shortest point between two distances. I try to find the most unique, interesting, safe and adventurous routes,” Jemison explained. “It always means a lot to me as the days go by when people begin to understand that everything has a purpose. From particular views and culture down to the physical demands and joyriding, it has all been well thought out.” Jemison is adamant that he isn’t through with racing, hinting that something is on the horizon, possibly in Europe. “Being able to share my passion for cycling and travel is my greatest joy.”

PHOTO ADAM FINKLE

MARTY JEMISON CREATED A TOURING SERVICE AROUND HIS CYCLING CAREER / BY VANESSA CONABEE

PARKCITYLIFE / 5 Questions 1 FRIENDS OF ANIMALS RECENTLY BECAME NUZZLES & CO. WHY DID YOU CHANGE YOUR NAME?

KT: Although we are a nation of pet lovers, only about one in four people will adopt their next pet. Each year approximately 9 million pets are killed for the simple reason that they don’t have a home. As an organization, we decided we wanted to go after those people. We rebranded in 2015 to create a warmer and more welcoming rescue and adoption experience. 2 WHAT MAKES NUZZLES & CO. UNIQUE FROM OTHER PET RESCUE AND ADOPTION ORGANIZATIONS?

KT: We keep our fees very low, and you get a dog or cat that has been fully vetted, including vaccinations, microchips, and spaying or neutering. Our cats enter our Kitty Socialization Program and our dogs receive a full behavioral assessment, basic obedience training and socialization (including cratetraining, walking on a leash, riding in a car and basic commands like “sit,” “stay,” and “come”). We take in pets from the victims of domestic violence, and when the individual has a stable housing situation, we return their pets at no charge. 3 WHAT IS YOUR POSITION ON THE “LEASH WARS” IN PARK CITY?

KT: We are all about owner responsibility and safety. First, all dogs should be microchipped and wearing a collar with up-to-date tags. We also encourage all dogs to be spayed or neutered. Second, owners should always keep their dogs on a leash while in city limits, parks and other areas where required—not only for the safety for others, but for the safety of the dog as well. With regard to offleash areas, we can’t emphasize enough the importance of being responsible—cleaning up any messes your dog leaves behind, keeping your dog close and under control, and being vigilant your dog doesn’t cause harm to any other person, animal or wildlife. 4 HOW MANY ANIMALS DOES THE RESCUE RANCH HOUSE AND RELOCATE EACH YEAR?

KT: In 2015, we rescued over 1,400 dogs and cats and found homes for 1,321 dogs and cats. These numbers are up nearly 60 percent from 2014. We hope to increase these numbers even more.

PHOTOS BY ADAM FINKLE

5 HOW MUCH DOES IT COST TO SAVE ONE DOG OR CAT?

KT: On average, we spend $200 to $500 per animal. We keep our fees low to encourage more people to adopt. Our fees for cats are $25 and our fees for dogs are $100, plus we run specials all year long. We are a no-kill facility and absolutely committed to providing the medical care and rehabilitation for every animal we rescue.

Kathleen Toth and friend

5 QUESTIONS

Nuzzles & Co. makes pet adoption cheap and easy. By Vanessa Conabee

THIS BIG-HEARTED nonprofit has been rescuing cats and dogs from shelters for more than 25 years. In addition to an adoption center in the Tanger Outlets Mall, Nuzzles & Co. operates the Rescue Ranch, a 16,000-square-foot facility in Brown’s Canyon, providing a state-of-the-art medical facility, recreational space and full-time veterinary staff to rehabilitate animals for adoption. We caught up with Nuzzles & Co. President Kathleen Toth, who brought us up to speed on the care provided for these four-legged friends. 435-649-5441 nuzzlesandco.org

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LIGHTEN UP

THERE’S PLENTY TO LAUGH ABOUT

Kendra Cunningham will perform this summer in Park City.

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PARKITES AREN’T KNOWN for taking life too seriously—at least not outside the realms of rigorous yoga routines or outrageously specific dietary restrictions—so it’s nice to see the Egyptian Theatre carrying the torch for those who appreciate a good laugh. The Egyptian is the only place in town that consistently books topshelf comedians, and this summer they’ve slated a great lineup to help indulge your lighter side. Grabbing the mic on May 6 and 7 are comedians Rahn Hortman and Kendra Cunningham. Hortman is famous for his clean comedy suitable for all audiences and doesn’t rely on profanity to tackle complex subject matter. Cunningham is a renowned touring comedian who has performed at comedy festivals across the country. She’s also appeared on Last Comic Standing and The Jimmy Fallon Show. On June 3 and 4, headliners Craig Allen and Canadian John Beuhler step up to the plate. Allen is an accomplished entertainer who has worked the comedy club circuit, entertained corporate groups and opened for legends like the late, great Mitch Hedberg. Beuhler continues the traditions of hilarious folks from the Great White North. The Canuck has opened for the likes of Zach Galifinakis and Martin Short and is quickly becoming one of the most-sought-after comedians on either side of the 49th parallel. The performances begin at 8 p.m., and tickets are available on the Egyptian’s website starting at $19. And for the more self-flagellating among us, the Park City Follies are roaring back to the Egyptian. This annual tradition sees a cast of locals take the stage to eviscerate the delicate sensibilities and sacred traditions of folks who call themselves Parkites. You can catch the tail end of this year’s performance with the final show on May 1 at 6 p.m. Egyptian Theatre: 328 Main St., 435649-9371, egyptiantheatrecompany.org

PHOTO COURTESY OF KENDRA CUNNINGHAM

/TONY GILL

PARKCITYLIFE / Art & Entertainment

GET YOUR FILL

PHOTO COURTESY PCARA

SAVOR THE SUMMIT TAKES OVER MAIN STREET /TONY GILL

DON’T TRY to drive down Main Street on Saturday, June 18, because you’ll be crashing the biggest dinner party you’ve ever seen. The Park City Area Restaurant Association is hosting the annual Savor the Summit Celebration, where attendees get to dine on Park City’s famous fare at massive tables running down the length of Main Street. Last year’s event saw more than 2,500 participants dining at more than 30 restaurants, so come be part of the delicious spectacle. The PCARA is a non-profit organization that includes more than 50 area restaurants and aims to encourage and share the originality, creativity and unique style of Utah cuisine and the atmosphere that surrounds it. Savor the Summit will also feature live musical performances from touring jazz trios to revered local acts along Main Street. You can reserve a seat at your restaurant of choice by visiting the PCARA’s website. PCARA: parkcityrestaurants.com

Gathering at PC’s table for 2,500

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TAKE IT OUTSIDE

DRAGGING THAT COOLER up a grassy hill seems like a lot of work. So does walking up and down Main Street’s imposing grade under the hot summer sun. But when you have clear skies, warm temperatures and more than 15 hours of daylight, it’s time to take your entertainment outside, and this summer Park City has plenty of activities you can enjoy without a roof over your head. Art lovers in our midst should check out the Last Friday Gallery Stroll. With a nod towards strict naming convention literality, the Last Friday Gallery Stroll takes place the final Friday of each month. This summer’s gallery strolls are on May 27 and June 24 from 6 to 9 p.m. Last Friday Gallery Strolls are free events for all members of the community, locals and visitors alike, that give attendees the chance to visit Main Street’s vibrant galleries and see artist showcases, notable exhibits and special events. With June also returns the famous Park Silly Sunday Market. The Silly Market combines music, food, art and energy into a boisterous street festival and open-air market that is a Main Street staple through summer. Since the Silly Market is an eco-friendly nonprofit that supports local artisans and

PHOTO S: PARK CITY CHAMBER/BUREAU

OPEN AIR ENTERTAINMENT ABOUNDS THIS SUMMER / TONY GILL

performers of all types, you can be sure your dollars are going to worthy causes. You can visit the market every Sunday, June 5 to Sept. 18. For music, the free outdoor concerts at Park City Mountain Resort Canyons Village continue this summer. Check out the full lineup, dates and times by visiting Park City Mountain Resort’s online events calendar. parkcitymountain.com/events

Park Silly Sunday Market returns in June

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PARKCITYLIFE / Arts & Entertainment

GLIMPSE OF THE FUTURE WASATCH BACK STUDENT ART FEATURED AT KIMBALL ART CENTER / TONY GILL

COURTESY KIMBALL ART CENTER

THE GREAT ARTISTS of tomorrow are today’s precocious, clever and probably slightly misbehaved children. The Kimball Art Center is celebrating aspiring artists with the Wasatch Back Student Art Show (WBSAS), which will feature work from K-12 students. The theme for this year’s exhibition is “In the Year 3000,” and pieces will “creatively reflect any literal, metaphorical or symbolic ideas about life in the distant future.” The WBSAS will show at the Kimball Art Center from May 6 through June 5. Judges from the community will select their favorite pieces from each grade to be given Best of Show Awards. Winners will be announced at the exhibit’s opening reception on May 6th, beginning at 6 p.m. Come support Wasatch and Summit Counties’ young artists who have the daring to show their creations to the world. All proceeds gained through entry fees and donations will benefit the Kimball Art Center’s education programs. Kimball Art Center: 1401 Kearns Blvd, 435-649-8882

PARK CITY

PETER YARROW

WHO’S BAD?

May 20–22

STAND-UP COMEDY MAY 6–7

GET TICKETS

ASLEEP AT THE WHEEL

THE THE ULTIMATE ULTIMATE MICHAEL MICHAEL JACKSON JACKSON TRIBUTE TRIBUTE

May 26–29

JUNIE B JONES MAY 13–14

STAND-UP COMEDY JUNE 3–4

ParkCityShows.com

NOISES OFF JUNE 9–12

June 23–25

ASLEEP AT THE WHEEL

JUNE 23–25

435.649.9371

ROCK OF AGES JULY 1–24

328 Main Street PARKCITYLIFE M AY / J U N E 2 016

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PARKCITYLIFE / Faces

KARLEEN REILLY UPTOWN GIRL / BY TONY GILL

Diners in Park City were pretty downcast when Uptown Fare was forced to close in fall 2015. The building housing Karleen Reilly’s restaurant was sold, forcing Reilly to find a new location. “Once word got out on Facebook that we were closing down, people came out of the woodwork to help find a new place,” she says. Fortunately for those seeking the best turkey sandwich in town, Uptown Fare has found a new home at the Kimball Art Center’s new location on Kearns Boulevard. “A very good customer of mine is a big muckety muck on the board at Kimball,” Reilly says. Uptown Fare’s relocation is a symptom of a changing culture on Main Street, and Reilly has been there to see more than her fair share of transitions. Speaking with Reilly is equivalent to getting a lesson in Park City history, and she brings an authoritative perspective earned through longevity. Reilly moved to Park City in 1965 when there was only one hotel in town and Park City Mountain Resort was still known as Treasure Mountain. She worked as a waitress and lived in a boarding house that was in the same building that housed Uptown Fare since 2000. One of the staunchest defenders of Park City’s culture you’ll ever meet, Reilly does what she can to help maintain the town’s authentic character. “We gotta stick together,” she says. Reilly has achieved significant local notoriety for only serving locals during the Sundance Film Festival in an act of defiance to preserve a small part of the town’s spirit. “I have a great relationship with my customers, and I’m not going to let them down.” Take a bite at Uptown Fare. It’s a new location, but the same great soups and sandwiches. 1401 Kearns Blvd., PC, 435-615-1998

ALLISON PAGE TAKE IT OUTSIDE / BY TONY GILL

“I’ve been trying to save the world forever,” Allison Page explains. Page, who refers to her van as a mobile trailhead, has worked in social causes throughout her career. She now runs Trailtalk PC, a revolutionary take on mental health services, attempting to de-stigmatize mental health care. “One of my goals is to switch the paradigm from an illness model to a wellness model,” Page says. Page’s aim is to make mental health care services accessible, approachable and affordable. “The mountains really speak to me, and many people feel freer to open up when they’re out on the trails,” says Page. Getting people into nature, Page says, changes everything, “When we walk side by side and look at the incredible surroundings, people feel comfortable. We’re opening the door on secrecy, shame and stigma, and getting people to a place where they can heal.” 435-513-2715, info@trailtalkpc.com

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PARKCITYLIFE / Faces

JULIE MINAHAN

GEARING UP THE NEXT GENERATION / BY TONY GILL

MATT BAYDALA

PHOTOS BY ADAM FINKLE

FLYING FISH / BY TONY GILL

When Matt Baydala moved from New York to Park City in 2004, it didn’t take long for him to realize he didn’t want to work in an office. Baydala quickly exited the real estate business and started working as a server at a Main Street sushi shop. “I just wanted to work a couple nights a week and live the lifestyle. Partway through my first season it was clear I wasn’t going back,” he explains. Baydala moved up to become general manager before taking over as the restaurant’s owner three years ago and changing the name to Yuki Yama Sushi. “I wanted the business to be successful, and I also wanted it to be a great place for people who live the ski lifestyle,” Baydala says. “We have an incredible staff. Nobody comes in and is miserable, and if it’s snowing we’re all skiing in the morning.” Along with his business partner, Executive Chef Kirk Terashima, Baydala has turned Yuki Yama Sushi into an award-winning restaurant, ranked number one overall on TripAdvisor for Park City. And though Yuki Yama is landlocked thousands of miles from the coast, Baydala insists you needn’t worry about the freshness of what you’re eating. “My friends used to bust my chops about it, but I tell them planes fly really fast. You can hop on a plane from LA and be here in a couple hours. It’s the same for the fish.” In his spare time Baydala works as a blogger for Ski Utah—a job he got after winning the Ski Utah Ultimate Powder Hound Contest. “I get to share what I’m passionate about with tons of other people. I’m always out skiing and shooting videos and photos with my friends anyway, so it’s a pretty great gig.” 586 Main Street, PC, 435-649-6293

Julie Minahan has been the head honcho at Park City’s Young Riders program for five years, but she has been helping people get into the outdoors for a long time. Minahan is from upstate New York— where she grew up ski racing and generally living the classic outdoor enthusiast lifestyle—and she moved to Park City to work for the National Ability Center in 1997 before getting involved with Young Riders over ten years ago. “We needed more women as role models to help get more girls into the sport,” Minahan says. Young Riders started in 1996 as a municipal kids camp and has grown steadily to include more than 300 participants and 50 coaches. “In the beginning there was nothing for the kids who ski-raced to do in the summer and Young Riders was started as a way to get them out in the off season,” Minahan explains. “It’s not just training for the kids, though. We get them outside exploring the environment, teach them trail etiquette and help them build friendships with others in the community.” Young Riders offers a couple of options for people who want to get involved: once-a-week programs that run for 10 weeks throughout the summer, or weeklong camps, which are great for visitors to Park City and locals. “We always have three coaches for every 10 kids to ensure everyone is safe and gets the attention they need,” says Minahan. “And we have programs for everyone. We start Pee Wee at age five, ride along the bike paths and learn about the bike, and we go all the way up to our Adventure level where kids ride up to the top of PCMR and ride the Wasatch Crest Trail.” Young Riders is a non-profit with fees starting at $150 for the weeklong camps and $300 for the once-a-week program. They have one fundraiser each year, the bike swap at The Yard on May 7 and 8. youngriders.com, 435-640-8642

PARKCITYLIFE M AY / J U N E 2 016

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PARKCITYLIFE / What’s Up

What is Park City’s biggest issue moving forward, traffic or affordable housing? ON-THE-STREET ANSWERS TO PC’S BIG QUESTIONS By Vanessa Conabee

Alishia Dumas “Affordable housing. It’s hard for people to find places to live because it’s so expensive. It’s a great place to work but no one can afford to live here. Ever since the Olympics came this whole town has changed.”

Justin Lew

Jodi Storey

“Affordable housing. I’ve lived in places with much worse traffic. The dynamic of affordable housing is understandable because of where we live—of course you are going to run into issues of affordable housing in a resort town. The real question becomes responsibility—is it the responsibility of town leadership or the free market, or employers like Vail Resorts, to resolve?”

“Affordable housing. A friend of mine recommended Mountainlands Community Housing, and I have a daughter with medical issues. Otherwise I would be back in Oregon living with my parents.”

Erik Jonswold Jenn Brown “Traffic. Parking is an issue, too. I can’t stand the traffic.”

“Affordable housing. I love Park City but the living situation is unacceptable. I’m paying $2,000 a month because my roommate left and now I have to look for a new place.”

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䰀䔀吀夀伀唀刀刀唀䜀䈀䔀䄀

匀吀䄀吀䔀䴀䔀一吀圀䠀䤀䰀䔀圀䔀䄀刀䔀䬀一伀圀一䘀伀刀伀唀刀䈀䔀䄀唀吀䤀䘀唀䰀䠀䄀一䐀䴀䄀䐀䔀吀刀䄀䐀䤀吀䤀伀一䄀䰀刀唀䜀匀 Ⰰ 圀䔀䠀䄀嘀䔀䄀䴀䄀娀䤀一䜀䌀伀一吀䔀䴀倀伀刀䄀刀夀䄀一䐀吀刀䄀一匀䤀吀䤀伀一䄀䰀倀䤀䔀䌀䔀匀䄀匀圀䔀䰀䰀吀伀䘀䤀吀夀伀唀刀匀吀夀䰀䔀 ⸀ 䌀伀䴀䔀匀䔀䔀唀匀吀伀䐀䄀夀䄀一䐀䌀䠀伀伀匀䔀䘀刀伀䴀吀䠀䔀吀䠀伀唀匀䄀一䐀匀伀䘀伀倀吀䤀伀一匀⸀

PARKCITYLIFE / High Department Biz

PHOTO: ADAM FINKLE

GET THE GEAR

Hoka One One Speedgoat Hoka One One shoes are designed with maximum comfort and cushion for long miles in mind. The Speedgoat is a trail shoe that was inspired by elite ultra runner Karl “Speedgoat” Meltzer, and the 50 Kilometer Speedgoat race at Snowbird. Heaps of EVA cushioning keep your feet feeling fresh mile after mile, and a lugged Vibram rubber sole gives confident traction in all conditions. $140

LEADING THE PACK

LOCAL RUNNING COMPANY SERVES A MOVING TARGET/ TONY GILL

“IF WE TAKE CARE of the running community as runners ourselves, good things will happen,” says Canice Harte, owner of Park City Running Company. “There’s such an active user base here. I couldn’t believe there wasn’t a running store in Park City when we opened. Some of the big chain stores require 100,000 people to open, but I feel like the 30,000 people we have here in the basin are exactly the people they’re looking for.” Harte opened Park City Running Company in June 2015 to provide performance running gear and also to serve as the central hub for the Wasatch Back’s running community. “Our staff is extremely knowledgeable. We do full gait analysis and fitting. One of our staff members, Mandy, wrote her master’s thesis on the effects of orthotics and running shoes. We have a big training element, too,” says Harte. If you need evidence of that training expertise, look no further than staffer Jennilyn Eaton, an elite athlete who is training to become the first woman to finish the Barkley Marathon, a race with

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approximately 60,000 vertical feet of climbing over 130 miles. Even if you aren’t looking to push your body to the absolute limits of what’s physically possible, there are training options for you. Every Saturday and Sunday at 8:00 a.m. the shop hosts group runs for all ability levels. “It’s all about having fun and making sure everyone is comfortable,” Harte explains. “And with the coffee shop, people hang out afterwards. You break bread with people and you really get to know them.” That’s right. Park City Running Company also has a coffee shop. “Rob Hibl from Park City Coffee Roasters really helped us out. He held our hands and walked us through the entire thing.” Park City Running Company has everything you need, from coffee for a pre-run fuel-up to a full selection of trail shoes, road shoes, accessories and apparel for men and women. Stop, shop for shoes and meet your new new running buddies. Park City Running Company, 8178 Gorgoza Pined Rd., 435-731-8246, parkcityrunningcompany.com

Altra Torin 2.0 Altra shoes are designed locally in Logan and they feature a unique zero-drop platform and a naturally shaped toe box. This means the shoes lack the raised heel and pointy toe common to many running shoes in an effort to provide increased comfort and encourage a more natural foot strike. A 27mm stack height makes for a highly cushioned ride. $125

Asics Gel-Nimbus 18 The venerable Asics Gel-Nimbus, now in its 18th iteration, is a superb performance running shoe in a bit more of a traditional package. Don’t let the fact that it’s a classic turn you away, as the Fluidride Midsole and dual Gel cushioning systems make the Gel Nimbus one of the most comfortable shoes you can find. There’s a reason these shoes are still at the top of the market. They just work. $150

EXPERIENCE EXPERIENCE DEER DEER VISTA VISTA

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

Rod Bradshaw 435.731.0305

Brad Jensen 435.901.8333

rod.bradshaw@sothebysrealty.com summitsothebysrealty.com

brad@jensenandcompany.com jensenandcompany.com

Rod Bradshaw Rod Bradshaw 435.731.0305 435.731.0305

Brad Jensen Brad Jensen 435.901.8333 435.901.8333

rod.bradshaw@sothebysrealty.com rod.bradshaw@sothebysrealty.com summitsothebysrealty.com summitsothebysrealty.com

brad@jensenandcompany.com brad@jensenandcompany.com jensenandcompany.com jensenandcompany.com

©MMXVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated.

©MMXVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty ® is a licensed trademark ©MMXVI Sotheby’s International Realty Affiliates,Inc. Inc. An All Rights to Sotheby’s International Realty Affiliates, Equal a licensed trademark Reserved. Sotheby’s International RealtyIs® is Opportunity Company. Each Office Independently Owned to Sotheby’s International Realty Affiliates, Inc. An Equal And Operated. Opportunity Company. Each Office Is Independently Owned And Operated.

PARKCITYLIFE / Back in the Day

CYCLE CITY, THEN AND NOW

PARK CITY IS RENOWNED AS A CYCLING HOT SPOT BUT, THAT’S OLD NEWS.

THE PARK RECORD reported the use of bicycles in Park City’s Fourth of July Parade as early as 1899 and soon after the paper began reporting on local bike races. Miners used quadracycles to cover long distances along tunnels during shift changes. At the time this photo was taken in the 1920s, in front of the the Daly West boarding house, women were pushing pedals as well as men. Ladies’ magazines of the day devoted a great deal of

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attention to the safety and propriety of riding. Etiquette required riders to don full-length dresses or skirts usually made of wool—no matter the weather—with buckles at the hem that could be fastened at the ankles to prevent fabric from getting stuck in the wheels. Daly West was the scene of frequent social festivities and dancing parties—the management may have loaned out some quadracycles for those occasions.

PHOTO: PARK CITY MUSEUM

/ BY VANESSA CONABEE

PARK CITY LIVING at its most adventurous

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

Homesites from $425,000

Custom Homes from $1,485,000 800.771.6953

Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations Each office is independently owned and operated.

Taste Elevated

801.238.4748

255 S West temple

spencersutah

Reservations at opentable.com

spencerssaltlake

fabulous nights of food, wine, cocktails and entertainment, featuring Utah’s extraordinary collection of TASTEMAKERS—a food tasting event you won’t want to miss!

SPONSORED BY:

T H E C H E F ’S C H O I C E I N F O O D S E R V I C E

tastemakersutah.com • saltlakemagazine.com

A two-day progressive food & wine tasting event at the Gallivan Center

$85 VIP Pass

VIP Lounge Access Exclusive VIP tastings 5 drinks Included

(+$3 service charge)

2 3 Jun

Jun

thu Fri 5 to 10:00 P.M.

5 to 10:00 P.M.

On sale

$30 Tasting Pass

April 15th

entitles you to tastings and entertainment on event nights, plus up to 3 months of exclusive offers

TASTEMAKERSUTAH.COM

(+$3 service charge)

online at

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

Taste Utah’s innovative culinary landscape at Salt Lake City’s premier outdoor progressive food and wine tasting event—Tastemakers. The two-day Tastemakers pass brings you sample tastings from Utah’s best restaurants in Salt Lake magazine’s exclusive dining pavilion at the Gallivan Center. Then take a culinary stroll for a taste of downtown Salt Lake’s destination restaurants. Plus, enjoy dining specials throughout the summer. Don’t miss out.

Pavilion Restaurants

VIP TENT

CARVERS CULINARY CRAFTS DRAFTS EDGE STEAKHOUSE THE FARM

GR KITCHEN LA CAILLE PINK ELEPHANT REDSTONE OLIVE OIL RODIZIO GRILL

RITUAL CHOCOLATE SALSA FRESH STONEGROUND TEXAS DE BRAZIL

Stroll Restaurants

CAFFÉ MOLISE J. WONG’S MARKET STREET NEW YORKER

RUTH’S CHRIS SPENCER’S SQUATTERS

Tastemakers Utah

801-364-8833 • caffemolise.com

801-572-5177 • carverssteaksofutah.com

801-225-6575 • culinarycrafts.com

About

Caffé Molise features fresh Italian cuisine inspired by the Molise region of Italy. Enjoy dinner surrounded by local art in our dining room or choose a table on our delightful garden patio. Friday evenings feature live jazz with the John Flander’s Trio. Caffé Molise is the perfect pre-theatre, opera, symphony, concert, or sporting event dining location.

Join us by the fire and allow our caring, knowledgeable staff to create a delicious and memorable evening for you. At Carvers Steaks and Seafood, we feature perfectly aged, hand-cut steaks, fresh seafood, creative appetizers, a full bar and an extensive wine list. We have four private dining rooms, banquet menus and catering to satisfy all your dining needs.

Culinary Crafts is Utah’s most awarded caterer. With 12 Best of State Awards for catering and multiple awards from local, national and international organizations, Culinary Crafts has earned their stripes in the catering industry. They stake their reputation on providing genuine service and restaurant quality food for every event they do. That’s a big deal because they cater 850 events a year. Culinary Crafts’ newest addition to their repertoire, Pop-up Restaurants, offers the chance for anyone to experience their special brand of modernist mountain fare.

lusi E x cO f f e r v e

DECADENT DARK CHOCOLATE CAKE

COMPLIMENTARY

CHEESECAKE

APPETIZER

with purchase of an entrée*

with any booked catering event*

COMPLIMENTARY

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

435-655-2270 • draftsparkcity.com

435-655-2260 • edgeparkcity.com

435-615-8080 • parkcitymountain.com/dining

About

Drafts would make most people think of cold beer, which it should because this gastro pub has over 50 beers from around the world, an extensive wine list and a fully stocked liquor bar served by expert mixologists. In this case, Drafts is also synonymous with hand-crafted burgers, stone hearth pizzas, and gourmet pub food. .

Edge Steakhouse is a modern twist on the traditional steakhouse and offers an outstanding selection of entrees along with a large variety of creative appetizers and desserts. In addition to a full bar, Edge features a great selection of domestic, international and local beers, as well as one of the largest wine selections in Park City. Where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse, Edge truly delivers a 5-star experience.

Located at Park City Mountain in the heart of Canyons Village, this award-winning farm-to-table restaurant features an innovative menu that focuses on regionallysourced ingredients from organic and sustainable producers.

lusi E x cO f f e r v e

COMPLIMENTARY

DESSERT

COMPLIMENTARY MINI INDULGENCE

$45 3 COURSE MEAL AT THE FARM

with purchase of 2 entrées*

with purchase of an entrée

Tax and gratuity not included.

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

801-352-7406 • Info@eatGRKitchen.com

801-350-0888 • jwongutah.com

801-942-1751 • Lacaille.com

About

GR Kitchen serves spit-fired, handstacked meats combined with fresh toppings, sauces and sides in a fast causal setting. Choose classic favorites like pilafi and Greek salad or fresh, healthy options like quinoa, kale, or roasted veggies. Featuring house-made falafel and yogurt along with local beers.

2016 Salt Lake Dining Award winner, J.Wong’s Asian Bistro, serves fresh and sophisticated Thai and Chinese cuisine in a stylish, contemporary setting J. Wong’s serves dinner every day, lunch Monday-Saturday

Located at the mouth of Little Cottonwood Canyon on 20 elegant acres, La Caille offers an unmatched experience and atmosphere. Stroll through our three-acre vineyard, enjoy the canyon breeze on the patios, host an unforgettable event, or enjoy fine dining at its exceptional best.

lusi E x cO f f e r v e

BUY ONE ENTREE GET ONE HALF-OFF

COMPLIMENTARY POTSTICKER, WONTON OR VEGETABLE ROLL with purchase of an entrée*

COMPLIMENTARY

DESSERT with purchase of an entrée*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

801-322-4668 • .marketstreetgrill.com

801-363-0166 • newyorkerslc.com

330-231-8207 • pinkelephantcoffee.com

About

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

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

lusi E x cO f f e r v e

COMPLIMENTARY

BAY SHRIMP COCKTAIL with purchase of an entrée*

Pink Elephant Coffee Roasters is a small batch artisan coffee roaster. At Pink Elephant Coffee Roasters we strive to bring fresh, artfully roasted whole bean coffee to people in the Park City area and the Wasatch Region. We carefully source high quality single-origin green coffee beans from around the world and roast them in small batches to develop an exciting and elevated coffee experience.

lusi E x cO f f e r v e COMPLIMENTARY

CRÈME BRULE

COFFEE DRINK

with purchase of an entrée*

with purchase of a 12 oz. bag of coffee beans*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

435-200-8475 • ritualchocolate.com

385-237-1300 • redstoneoliveoil.com

801-220-0500 • Rodizio.com

About

Ritual Chocolate handcrafts small batch, bean-to-bar chocolate using the early traditions of chocolate making to bring together old European methods with a modern American style. Our goal at Ritual Chocolate is to revive the focus on quality. In doing this, we also support the people that grow our raw ingredients, the planet and all of its inhabitants.

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

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

lusi E x cO f f e r v e

COMPLIMENTARY DRINK AT RITUAL CHOCOLATE CAFE

15% OFF IN-STORE PURCHASE

COMPLIMENTARY NON-ALCOHOLIC BEVERAGE AND DESSERT

with purchase of a chocolate bar.*

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

with purchase of a dinner Full Rodizio*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

801-363-2000 • ruthschris.com

385-229-4399 • salsafresh.flavorplate.com

801-238-4748 • spencersforsteaksandchops.com

About

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

We are a full-size family restaurant located in Salt Lake City. Our food, environment and staff can be described in 3 simple words: Fresh, Unique, Fun. We give everyone the opportunity to bring out their inner-chef and build their own meals, and we also provide pre-set items such as our delicious variety of homemade salsas, and our unique Avocado-Lime Cheesecake!

The original Prime Steakhouse in Salt Lake City, featuring hand cut steaks, craft cocktails and an extensive wine list with over 350 labels.

lusi E x cO f f e r v e

COMPLIMENTARY

APPETIZER OR DESSERT with purchase of an entrée* Expires July 31, 2016

DESSERT OR 15% OFF ORDER with purchase of 2 entrées*

COMPLIMENTARY

DESSERT with purchase of an entrée*

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

Tastemakers Utah

STONEGROUND ITALIAN KITCHEN

801-363-2739 • squatters.com

801-364-1368 • stonegroundslc.com

801-232-8070 • texasdebrazil.com

About

Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

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

lusi E x cO f f e r v e

COMPLIMENTARY

15% OFF FOOD

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

lusi E x cO f f e r v e 10% OFF FOOD AND NON-ALCOHOLIC DRINKS

APPETIZER with purchase of a regular priced entrée*

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

*Must present Tastemaker Pass; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 8/31/2016.

E X P E R I E N C E F L AVO R

#D I N EU TA H

Mikel Trapp and The LaSalle Restaurant Group are happy to announce their combined efforts and expansion of the culinary dream team.

Main Course Management Partnering with the Best of the Best Restaurant Professionals

Current Fish & Oyster Café Trio Cottonwood

Café Trio Café Niche

Oasis Café Kyoto Under Current Bar

And our newest restaurant hit ...

dining guide

// MARY BROWN MALOUF

Restaurants.2016 Main Course Management aims to change Salt Lake’s dining landscape. The question was, why

start completely over? Why not just remodel with tony shades of paint? Faustina was hardly a fail—the restaurant and its staff had won numerous awards. But when the principals of newlynamed Main Course Management restaurant group turned their attention to this little downtown bistro, they opted to tear it down (all except, mysteriously, the bar) and start over. Before the restaurant was open, I sat down to find out the reason for such a radical approach. “We learned a lot from opening Current and we want to build on that success,” says co-owner Joel LaSalle. He and his partner Mikel Trapp joined their separate restaurant companies to open Current Seafood & Oyster two years ago and the place has exceeded expectations and projections. LaSalle and Trapp think they Joel LaSalle and know why and are using that Mikel Trapp knowledge to approach their future projects in their new company, Main Course Management. There will be many projects to come, but the first thing they tackled was a remake of Faustina, their little cafe that almost could. Faustina was a mild mainstay on the downtown dining scene for years. A modern bistro with a regular clientele who loved the patio, the people and the mid-priced modern American food, it was rarely disappointing. But it seldom made news. Applying the lessons they’d learned from Current, LaSalle and Trapp started over at Faustina, beginning by renaming it Stanza.

Wow Factor

“Current is a whole experience,” says LaSalle. “The minute people step in the door, they look up at that vaulted ceiling

Reviews: IN THIS ISSUE

AVENUES PROPER. . BELTEX. . . . . . . . . . . . PUBLIK KITCHEN. . . PORCUPINE GRILL. .

134 136 138 140

and the whole room and they say, ‘Wow.’” For most guests, a dinner at Current is the evening’s entertainment—they come in, have a drink and some oysters, chat and leisurely eat their way through dinner and dessert. Extra attractions like the shooters paired to the oysters and the dramatic presentations make each course its own floor show. “We’re trying to change the landscape of the Salt Lake City dining scene,” says LaSalle.

Flexibility

Key to Stanza’s concept is flexibility—the space holds 140 seats downstairs and 100 seats upstairs, meaning two separate dining rooms with two different atmospheres. There’s a patio, upstairs and down, and a bar area. The

KATHMANDU. . . . . . . 144 HARBOR. . . . . . . . . . . 146

250+ Listings>> A CURATED GUIDE TO DINING IN UTAH

GRAND AMERICA. . . 148 S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

131

dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

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

goal is to balance a large area with intimate spaces, a dining room with plenty of buzz but amenable to conversation as well. “Diners today don’t like to be locked into a format,” says Chef Logen Crew. They might want drinks and some small plates, or they might want a whole dinner, soup to nuts. They might be looking for a tete a tete or they might be celebrating with the whole family. A restaurant needs to be usable in several ways at once.

Authenticity

Authenticity is the most powerful buzzword in today’s restaurants. But it is applied on a sliding scale. “First we looked at the culinary landscape in Salt Lake and saw a void where the most popular cuisine in U.S. should be—Italian food,” says La Salle. So how do you square the public’s taste for Italian cuisine with its current zeal for authenticity? “It’s all in the sourcing,” says Executive Chef Crew, who is working with Stanza chef Phelix Gardner (formerly with Pago.) All dry and fresh pasta is made in-house; A Priori and Nicholas & Co. help to procure imported goods and to source best possible local ingredients. Authenticity, in this case, doesn’t extend to regionality. “We cherry-picked the menu items from regions all over Italy,” Crew says. Likewise, the beverage menu, designed by Jimmy Santangelo, focuses on the feel of Italian food, which he calls “the world’s comfort food.” Basically, he says, the wine list at Stanza is designed to be approachable, affordable, and easy to explore with little to no risk. There are approximately 48 wines on the list, most are served by the glass, and most are Italian.

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S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

The Stakeholders

In the restaurant business, there’s a never-ending tension between the quality of a chef-run restaurant and the economic feasibility of a chain. Chef-run restaurants generally rank higher in terms of inventiveness and quality because they’re fueled by passion. But margins can be razor-thin, making the business precarious. Chains, or even restaurant groups, lose some soul because they are usually run more like assembly lines and have less personal attention invested in them. Main Course, LaSalle and Trapp’s restaurant group, is trying to find the balance via an unusual business model: “We hire on chefs with the intent for them to own a piece,” says LaSalle. “We want our restaurants to be totally chef-driven, so we’re looking for chef-partners, putting our money where your mouth is.” Stanza, 454 W. 300 South, SLC, 801-746-4441

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

GUIDE LEGEND

State Liquor License

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah

2015DINING Salt Lake magazine Dining 2014 AWARD Award Winner

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

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

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

Provisions With a bright, fresh ap-

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

Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

AMERICAN CASUAL

Copper Onion An instant hit when it opened constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL–N The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM

Grand America The brunch buffet at Salt Lake’s AAA Five Diamond Award–winning Grand America Hotel is one of the stars of the city, but the kitchen makes sure other meals here are up to the same standard. The setting here may be traditionally elegant; the food, though it executes the classsics well, also shows sophisticated invention. 555 S. Main St., SLC, 801-258-6708. EGMM

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

La Caille Utah’s original glamor girl is

Bistro 222 This local downtown bistro is

sleek and urbanely stylish as well as being LEED certified. You can feel good about that. 222 S. Main, SLC, 801-456-0347. EGM–N

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

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

Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

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

Log Haven Certainly Salt Lake’s

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

New Yorker Will Pliler has been in the New

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

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

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

Blue Plate Diner Formica tables,

linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL

Caffe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL–N Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM Copper Kitchen A welcome addition to

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

Em’s Restaurant Housed in an old Capitol

Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their highstyle, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Get on the List Sign up for Kimi’s emails to receive notifications about wine socials and special events.

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

Little America Coffee Shop Little America

has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL–M S A LT L A K E M A G A Z I N E . C O M M AY / J U N E 2 0 1 6

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Lucky H Bar & Grille The classic hotel restaurant is aimed at the same clientele— generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL–N Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace— the full meal deal or the tapas (Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce). For dessert, the caramel-sauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place as

NEWCOMER

A classic combo, writ large Proper Burger and Proper Brewing Besides expanding their brewing capacity by opening a new facility on Main Street, neighborhood-favorite Avenues Proper and Publick House has expanded its burger capacity. The business was busting its seams in its original quaint location near LDS Hospital—brewing just enough beer to serve patrons and concentrating on semi-precious small plates like duckfat popcorn with fennel pollen, poutine and housemade pickles, and large plates like chicken & waffles, mussels & frites and a meticulously described artisanal burger. The new Proper Burger and Proper Brewing complex doesn’t replace the Avenues pub, it builds on it, at least beer and burger-wise. In its new Main Street digs, next to the bigger brewery with its towering tanks, the cold case (you can buy cold beer here!) and the pub area with its multiple TV screens and skiball table, Proper Burger Co. takes the Publick House burger and flattens it out for mass consumption. The pickles are still house-made, and the burger comes on a potato bun, but this is not a gourmet knife and fork burger—the Proper Plain Jane is an old-fashioned, one-handed sandwich: quarter-pound beef patty, lettuce, tomato and ketchup or the house Proper Sauce (which I relegate to the same purgatory as Utah’s fry sauce.) Of course, there are variations, proving this is a 21st century burger—you can order The Greek with olive tapenade, herbed cheese and pepperoncini, the Sundance Kid with BBQ sauce, bacon, frito crumble and cheez whiz, a Rising Sun with kimchee, miso aioli, sriracha and a fried egg. There’s even the requisite high-priced burger—for $25 you can get the patty topped with truffle aioli, fried egg, bacon and American caviar. But why would you want to? Proper Burger is fast-casual—the space was originally an emissions shop and the big spaces still have an industrial feel. Order at a counter, take a number and wait for someone to bring your beer and burgers. (Yes, there are non-burger options.) The five glass garage doors in front and back open onto large urban patios. Proper Brewing and Proper Burger are in separate buildings. Families can go straight to Proper Burger, where in addition to a cold brew, you can order a milkshake with your burger. Bar patrons can order food via their bartender, who will let them know when it’s ready. Then they can bring it back to the bar to eat while watching whatever game is on the big screen. 865 Main St., SLC, 801-906-8607

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a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

Moochie’s This itty-bitty eatery/take-out

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

Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL–M Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the New

Urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, SOut hJordan, 801-679-1066. EGM

Porcupine Pub and Grille With 24 beers

on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGLM

dining guide Red Butte Café This neighborhood place

emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here.

The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

Rye The food rocks at this hip new version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At dinner (which can last until midnight) try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL Silver Fork Lodge Silver Fork’s kitchen

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

Stella Grill A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL–M Tiburon Servings at Tiburon are large and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge

of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL

Tin Angel From boho bistro, Tin

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

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and vegbased cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS

Bake 360 This family-owned Swedish

bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E/ 123000 S, Draper, 801-571-1500. GL

Heavenly Sweets The Roof’s dessert buffet is the biggest in town—probably the state— perfect for a celebration.

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dining guide Bagel Project “Real” bagels are the whole

story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL

FOOD SHOPPING

Caffe d’Bolla John Piquet is a coffee wizard

Beltex Meats

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Meet the Meat

Two hundred and thirtyeight pounds of dead pig lay on the table in front of me. Fortunately, not far away, was a table set with delicious rillettes, sausage, pate and salumi (also dead pig). And wine. Fortification for what the four of us were about to do: break down this pig carcass into chops, hams, bacon, tenderloin, cheeks and grind meat. Philip Grubisa, owner and main butcher, leads the class at Beltex Meats, his artisan butcher shop. Grubisa worked with Chef Mark Sullivan at Spruce, was executive chef at The Farm, worked with Briar Handley at Talisker on Main and staged at The Fatted Calf. Then he trained to become a butcher. The students in this Monday night class were chefs and amateurs serious about their food. For those of us (all of us) accustomed to buying pre-cut meat in plastic wrappings, it was enlightening to understand just where those chops, steaks, ribs and loins fit into a real animal’s anatomy. At first we watched as Grubisa wielded his knife, saw and fingers. Then we each got a turn with the tools. “You want to hear the knife against the bone,” says Grubisa, as he showed us how to cut along the chine. “That way, you know your yield is going to be high.” He peeled the fat apart from the muscle with his hands, probing with his fingers and finding the natural break. Again, using your hands ensures a good yield—less meat is wasted. There are added benefits: “A butcher’s hands are soft,” he says. “You’re rubbing them in fat all day.” Up close, you can see the different kinds of fat and the distinct textures, the soft leaf fat usually rendered for lard and the stiffer back fat cured to make lardo, the luxurious “pig butter” beloved by the Italians. Grubisa cut off the thick skin. Before the pig is butchered, it’s blanched in boiling water to get the bristles off, with mixed results. “If it’s nice and white, we make it into cracklings,” says Grubisa. “If it still has some little bristles, we make it into dog treats. The dogs never complain about a little hair.” You don’t have to cut up your own pig to enjoy Beltex’s handcut meats. You can sign up for a “meat share,” like a CSA share: 10 pounds of meat, various cuts, all from animals as local and ethically raised as possible. Or, just drop in the small shop. Hint: Try the bacon. And of course, eat the meat: fresh cuts, ground meat, cured meat, pate, sausages, rillettes, salumi and even cheeks. 511 E. 900 South, SLC, 801-532-2641, beltexmeats.com

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and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Elizabeth’s English Bakery Serving oh-

so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Barba Owned by local coffee roaster La

Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL Les Madeleines The kouing aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL Mini’s Leslie Fiet has added 7-inch pies to her

bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they

dining guide have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At SLC’s

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

So Cupcake Choose a mini or a full cake,

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL

The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL Tulie Bakery You can get a little spiritual

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

BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake City’s

best, Pat’s brisket, pork and ribs deserve the

spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

R and R Fresh from a winning turn on the

competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL–M

The SugarHouse Barbecue Company This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

BAR GRUB & BREWPUBS

Annex by Epic This is Epic Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

More Proper Check out the new Proper Burger and Proper Brewery p. 134.

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For more information, call 800-240-7487 or visit us online b See a David Weekley Homes Sales Consultant for details. Prices, plans, dimensions, features, specifications, materials, and availability of homes or communities are subject to change without notice or obligation. Illustrations are artist’s depictions only and may differ from completed improvements. Copyright © 2016 David Weekley Homes All Rights Reserved. Salt Lake City, UT (SLCA75348)

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dining guide BURGERS, SANDWICHES, DELIS

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

deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL

RedHot Hot dogs so huge you have to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL Siegfried’s The only German deli in town

NEWCOMER

Beyond Toast Publik Kitchen and Publik Coffee offer more than coffee At its original location, Publik Coffee House and Roastery built its reputation on vibe and toast. The name Missy Greis picked for her coffee house concept indicates the vibe—publik means “community” in Dutch. And in modern parlance, community translates to “hangout.” Hence the proliferation of hipsters in beanies at all Publik locations, even the two new ones, which are a little more traditional in format than the original. Coffee is the basis of hipster civilization and the coffee at all the Publik locations is excellent. Much mockery has met the artisanal toast trend that started a few years ago—long articles tracing its origins, much eye-rolling at the idea of focusing on something so simple. I, for one, am totally behind the toast trend. Properly made toast, like a perfectly boiled egg, a great cup of tea or coffee, is a rare thing. Think of the tepid white triangles served under the name of toast in most coffee shops and compare them to the thick Red Bicycle Bakery slices served at Publik, just crisped on the outside but still chewy within. Spread it with whatever you like—I prefer marmalade to the nuevo-wavish avocado slices—as if this is a meal. If you want more, the new Publik Kitchen at 9th and 9th has a kitchen, and therefore the menu goes beyond toast. Like, you can get eggs, bacon and sausage, french toast, and something called hash, which is simply fried potatoes, peppers and onions topped with a perfectly fried egg. (You’ll still want your beanie.) Me, I just got a side of thick-cut bacon with my toast. Publik Kitchen, 931 E. 900 South, SLC, 801-229-4205; Publik Avenues, 502 3rd Ave., SLC, 229-4836, publikcoffee.com Squatters Pub Brewery One of the

“greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM

BREAKFAST/LUNCH ONLY

Eggs in the City On the weekends, this place

is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM

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is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL

Tonyburgers This home-grown burger

house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL

CENTRAL & SOUTH AMERICAN

Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrees and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

Del Mar Al Lago A gem from

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped out by Frederick Perez and his team. 310 Bugatti Drive, SLC, 801-467-2890. EGM

Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

Finn’s The Scandinavian vibe comes from the

Texas de Brazil The Brazilian-style churras-

Millcreek Café & Egg Works This spiffy

CHINESE

heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde– smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

caria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

Asian Star The menu is not frighteningly

authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

dining guide Boba World Worth seeking out in the suburbs of Bountiful, this mom and pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL–M Chef Gao The little storefront serves Chinese food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro Drawing

from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN

Bruges Waffle and Frites The original

tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL

Café Madrid Authentic dishes like garlic

soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

Finca The spirit of Spain is alive and well on the

plate at this modern tapateria. Scott Evans, owner of Pago, and Chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM–N

Franck’s Founding chef Franck Peissel’s influ-

ence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes

according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

Paris Bistro Rejoice in true French

cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN

INDIAN

Bombay House This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM–N Copper Bowl Another excellent Indian restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM Curry in a Hurry The Nisar family’s res-

taurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt

Al Fresco It’s patio season and Franck’s has one of the the prettiest in town. Book it.

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dining guide Saffron Valley East India Cafe Lavanya

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

Saffron Valley Highlighting South

Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL–M

Spice Bistro India meets the Rat Pack in

this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM–N

NEWCOMER

Tandoor Indian Grill Delicious salmon

Hearty appetites welcome New Porcupine Grill sates college-sized appetites A pre- and apres-ski staple at the mouth of Big Cottonwood Canyon for decades, Porcupine Grill has been in the process of opening a second location on 1300 East for months. And months. The old fire station which had housed Market Street Grill was—isn’t it always the case—in worse shape than it appeared. But now the doors are open and surely the 30,000plus enrolled at University of Utah are rejoicing. Because the new two-story space, furnished with plenty of TVs, is a mecca for that seldom-discussed, calorie-laden, beer-soaked niche of the culinary world that can be called “college cuisine.” OK, now is when you call me a snob. I’m not, really. But I have observed that different kinds of food are apt for certain stages of life: Toddlers love chicken fingers, teens eat snacks, college students eat lots. Porcupine’s appetizer menu reads like a greatest hits list of college cuisine: hot wings, quesadillas, artichoke-cheese dip, nachos, fried shrimp, spring rolls and fried calamari. We tried a cup of the full-flavored mushroom soup—thick enough to stand a spoon in, thick enough to spread on toast, thick enough to mortar your house. Well, not quite. This is just to get you started, remember—something to eat while you drink your first beer and choose from a selection of lunch and dinner entrees designed to eliminate the need for an evening meal. Or, if you’re dining, plan on a doggie bag. 258 S. 1300 East, SLC, 801-582-5555 to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

Himalayan Kitchen SLC’s premier IndianNepalese restaurant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

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Kathmandu Try the Nepalese specialties,

including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Royal India Northern Indian tikka masalas

and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL–M

tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL–M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise The menu is limited, but

excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe

Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM

Cannella’s Downtown’s essential Italian-

American comfort food spot, with a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL–M

dining guide Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime favorite has changed hands but the kitchene still turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day. A tiny cup of complementary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463 Este Pizza Try the “pink” pizza, topped with

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

Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL

Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College students

can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL

Pizzeria Limone The signature pie at this

new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Roma Ristorante Don’t be deterred by the

strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM

Salt Lake Pizza & Pasta And sandwiches

and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL–M

Sea Salt The food ranges from ethe-

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

Menu Notes It’s not all meatballs on the menu—try the poached salmon or the marinated peppers on foccacia.

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

find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL–M

Stoneground Italian Kitchen The

longtime pizza joint has blowwomed into a full-scale midpriced Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An

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dining guide Fifth of May

No better reason than Cinco de Mayo to feast on beer, margaritas and Mexican food. Call local restaurants for special events.

appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL–M

Tuscany This restaurant’s faux-Tuscan

kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi is back and

his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN

JAPANESE

Ahh Sushi!/O’shucks The menu features

classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the

spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM

Kyoto The service is friendly, the sushi is

fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Koko Kitchen This small, family-run res-

taurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Naked Fish Fresh, sustainably

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

Shogun Relax in your own private room

while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL–M

Takashi Takashi Gibo earned his

acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and

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expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

Tosh’s Ramen Chef Tosh Sekikawa,

formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

MEDITERRANEAN

Aristo’s The best of local Greek

eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM–N

Café Med Get the mezzes platter for some of

the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM

Layla Layla relies on family recipes. The

resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM–N

Mazza Excellent. With the bright

flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM–N

Manoli’s Manoli and Katrina Katsa-

nevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternutsquash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM

Spitz Doner Kebab This California

transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM

MEXICAN/CENTRAL AMERICAN

Alamexo A fresh take on Mexican

food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM

Blue Poblano An import from Provo, this great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL Chunga’s These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL Frida Bistro Frida is one of the fin-

est things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL Luna Blanca Mikel Trapp (owner of Trio

and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals involving quinoa and portobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, Holladay, 801-944-5862. EGL

Red Iguana Both locations are a

blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M

Rio Grande Café As bustling now as it

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

Taco Taco A tiny, charming little taqueria,

perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL

Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting.

Celebrating 20 Years! At 350 main guests enjoy contemporary American cuisine in an upscale mountain dining atmosphere. This simple, classic comfortable cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

350 Main Street, Park City • (435) 649-3140 • 350main.com

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine

WINNER

268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 • avenuesproper.com

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dining guide for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM-N

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-9428860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EG The Oyster Bar This is the best selection of

fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN

Chanon Thai Café A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

INDIAN

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

Get Your Goat Kathmandu Here’s the deal: We should all eat more goat. Goat is a favorite red meat all over the world— except in the U.S. But think about it: Thirty years ago, no one in the U.S. ate goat cheese. Now it’s practically a cliché (albeit a delicious one) on menus that aspire to sophistication. The demand for goat’s milk to make goat cheese has grown steadily, which means we have a surplus of goats, especially billies who don’t produce milk. But even though goat meat is highly nutritious—a serving of goat has a third fewer calories than a similar portion of beef, a quarter fewer than chicken—Americans don’t eat a lot of it. Goats don’t graze like cows. They browse, which is more like pruning. Grazing kills the grass; browsing doesn’t. So goats rank high for sustainability. Still, Americans don’t eat much goat. Goat tastes great, somewhere between lamb and beef. Still...you get the point. If you want to try goat in SLC, I suggest you go to The Kathmandu, the Nepalese restaurant with two locations (Highland Square and 700 East.) The Kathmandu’s menu has several goat dishes—last time I was there I had the methi goat, a curry with an extra dose of methi, or fenugreek, in it. “It has bones,” warned our server. Yes, most animals do. The goat meat had been simmered until it shredded, with tomato and onion and (probably) cumin, chilies, turmeric, garlic and ginger, to form a richly fragrant stew to ladle over rice. I happily picked out the bits of bone. The other dishes we ordered at The Kathmandu were equally delicious, but the goat curry was a standout. Probably because, as I believe I mentioned, it’s rare on menus—Americans don’t eat much goat. 3142 E. Highland Dr., SLC, 801-466-3504 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster House An

all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef

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Ekamai Thai The tiniest Thai restaurant in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL Indochine Vietnamese cuisine is under-

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

Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL My Thai My Thai is an unpretentious mom-andpop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL

Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

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

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make

Pawit’s Royale Thai Cuisine Curries are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL

Voted Best New Restaurant and Atmosphere Now Open for Lunch and Weekend Brunch Critics, media and diners alike are praising Executive Chef Logen Crew and his classic regional American seafood dishes with a contemporary spin, choice east and west coast oysters, and innovative beverage program by James Santangelo—all served in an atmosphere that’s at once hip and contemporary, but simple and historic. The understated design, the history and incredible seafood cuisine take center stage for a memorable dining experience that simply breathes Seattle or San Francisco. “This restaurant is an artful, culinary collaboration that simply has all of Salt Lake City buzzing.”

16 WINNER

279 East 300 South, SLC • (801) 326-FISH (3474) • currentfishandoyster.com

Serving Park City Breakfast, Lunch and Dinner since 1972. Our great values, fresh homemade food and friendly staff have made The Eating Establishment a beloved Main Street staple. Dinner menu features our award winning Baby Back Ribs, Fresh Salmon, Steaks, Salads and Pastas. Enjoy our outdoor deck dining located across from the Egyptian Theater. Utah Liquor Licensee, TV’s, Kids Menus. There’s something for everyone at The Eating Establishment - especially families. Book your reservation on our website or via Open Table.

317 Main St, Park City, UT • (435) 649-8284 • theeatingestablishment.net

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

326 South West Temple, SLC • (801) 819-7565 • graciesslc.com

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dining guide Pleiku This stylish downtown spot serves

a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

Sapa Sushi Bar & Asian Grill Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM Sawadee Thai The menu goes far outside

the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for some

REVISIT

A neighborhood success becomes a city destination Harbor Seafood and Steak It seemed like a good idea—Tuesday night, not in the mood to cook, didn’t want take-out— why not drop into a little neighborhood restaurant for a quiet bite? So we drove over to Harbor, only to find the place packed, rocking and rolling with regulars. We sat at the bar. It wasn’t the low-key dinner we’d expected (we joined in the celebratory chorus of a show tune along with the neighboring table), but how could we be sorry about that? It’s always good news when a worthy independent restaurant is successful. Harbor owner Randall Curtis knows who to thank: “This neighborhood has been incredibly supportive,” he says, waving his hand to include the entire dining room. “We have so many regulars.” Curtis, with partner Taylor Jacobsen and chef Justin Jacobsen, understand that a successful restaurant is based on a relationship between management and diners. Harbor opened in 2014 with a mix and match kind of menu—choose your seafood, choose your cooking style, choose your sauce. But as the initial curiosity-seekers settled into a dependable clientele, Curtis and company have refined the food according to what customers and kitchen both prefer. “We have fewer items on the menu,” says Curtis, “but everything is better.” For example, there are only two cuts of beef listed: a nicely marbled zabuton (a chuck cut named after the flat Japanese sit-upon) and a filet. But both are Wagyu beef from Snake River Farms in Idaho (Curtis’ home state). Likewise, seafood selections are edited: Choose salmon (sourced according to season), wild Hawaiian spearfish or ahi or Utah steelhead trout. Yes, steelhead. Local trout, unless you’re an angler, is surprisingly hard to come by; according to Curtis, Harbor and one other are the only two area restaurants to serve this steelhead from Grass Valley—we enjoyed the surprisingly thick and meaty portion over a fry of mushrooms and potatoes. The salmon was also steak-thick; it came with couscous and asparagus. I prefer salmon a bit on the rare side, so to me this seemed a trifle too done, but most people would have found it perfect. Favorites from the original menu, like the fish and chips, kurobuta pork chop, chowder and mash and the Mexican shrimp skewer, also over couscous, are still available, and there are poultry and vegetarian entrees, too. For a surcharge, add seafood to anything. And don’t skip dessert. Franck Pleissel is making them, and the creme brûlée cake was a dream come true. 2302 Parleys Way, SLC, 801-466-9827

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of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL–M

Thai Garden 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 cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL–M Thai Siam This restaurant is diminutive,

but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL

Zao Asian Cafe It’s hard to categorize this

pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

Tasty Thai Tasty is a family-run spot,

absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

STEAK

Christopher’s The menu is straightforward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

From the dock to your table, we bring the harbor to you. We wanted to create a neighborhood restaurant that gives our guests a sense of home. We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday through Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2013

WINNER

195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.

WINNER

200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com

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dining guide Fleming’s Prime Steakhouse This lo-

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

Ruth’s Chris Steakhouse This Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-3632000. EGN

Spencer’s The quality of the meat and the

accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801238-4748. EGN

VEGETARIAN

REFRESHED

Treat Yourself New Tea at the Grand America Pausing for a civilized, seated break in the afternoon to consciously enjoy a hot beverage with a few bites of thoughtful food is one of the most sensible luxuries available. They call it “taking tea.” With its floral fragrance and delicate flavor backed by a discreet caffeine kick, tea itself gently prods you back into finishing the rest of a productive afternoon without the industrialized jolt of coffee or soda. Accompany the cuppa with small plates of real food—something prepared in a kitchen, not kicked out of a vending machine or torn out of a package—and the fourth meal of the day can be its highlight. Too bad it’s not an American custom. Is it because the usual tea menu has a reputation for being insipid? All cucumber sandwiches and whipped cream? Because it doesn’t have to be that way. The new tea menu at Grand America Hotel features inventive bites like spicy aloo masala sandwiched between pumpernickel slices; a genteel grilled cheese of pepperjack on toasted white bread with quince paste and almonds; prosciutto and mushroom duxelles with blue cheese and caramelized onions on ciabatta bread, to name just a few. Vegetarian options (Soy ceviche? Caprese brochette?) and kids’ choices are just as sophisticated, and the sweet finishes from the hotel’s pastry kitchen are tiny masterpieces “providing modern flavors to traditional tea favorites,” says Kasey Dubler, director of restaurant operations at The Grand America. “Our culinary team also embraces an opportunity to create a vegetarian menu with gluten-free options.” Tea time doesn’t have to be as posh as it is at the Grand America, but why not? This is an affordable luxury, a guilt-free indulgence. Of course, they do have cucumber sandwiches as well, for you unbending Miss Marples out there. 555 Main St., SLC, 801-258-6000

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Omar’s Rawtopia All-organic, vegan cuisine pulled off with great flair and served with kindness. Owner Omar Abou-Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L Sage’s Café Totally vegan and mostly

organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL–M

Vertical Diner Chef Ian Brandt, of Sage’s

Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just topof-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, Grilled Clark’s Farm Lamb Chops, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events. Rated the number one restaurant in Park City – Trip Advisor

14 WINNER

The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Friday 11:30 am - 3 pm Après Work: Monday - Friday 3 pm - 5 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest. Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.com

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dining guide 350 Main Now being run by Cortney Jo-

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Viking Yurt (Open seasonally) Arrive

Glitretind The service is polished, and the

Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM–N

menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Country Inn Enjoy a beautiful Sunday drive up to Blue Boar Inn and your reward is a sumptuous brunch.

Goldener Hirsch A jazzed up Alpine

theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO

J&G Grill Jean-Georges Vongerichten lends

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

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

Mustang A duck chile relleno arrives in

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

Royal Street Café (Open seasonally) Don’t

miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Snake Creek Grill The setting is straight

outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM–N

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Tupelo Chef Matt Harris brings a

hanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN

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by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO

AMERICAN CASUAL

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming to be

the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN Gateway Grille Folks love the breakfasts,

but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL–M

Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellenct sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

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

Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM Road Island Diner An authentic 1930s

diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL–M Silver Star Cafe Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435654-0251. EGL–M The Brass Tag In the Lodges at Deer Valley,

the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Zermatt Resort The charming, Swiss-

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

BAKERIES & CAFÉS

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL Wasatch Bagel Café Not just bagels, but

bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

Windy Ridge Bakery & Café One of Park

City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL–M

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of desserts that change monthly. Breakfast includes sandwiches on house-made English muffins, and made-to-order doughnuts every Wednesday that make getting through the week a little easier.

WINNER

216 East 500 South • (801) 355-2294 • lesmadeleines.com

ROMANTIC WILDERNESS DINING NAMED TOP 10 ROMANTIC RESTAURANT— USA TODAY Innovative cuisine, featuring local produce and game Featuring Live Music Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. Dog Days of Summer Begins May 7 Wagging tails welcome at our hillside amphitheater – when available. Mother’s Day Supper, May 8 Hand-crafted, 4-course menu, noon to 5:00 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

4 miles up Millcreek Canyon (3800 South), SLC • (801) 272-8255 • log-haven.com Serving dinner every night beginning at 5:30. Live Music, Friday - Sunday

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon.

16 WINNER

3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

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dining guide BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM Squatters Roadhouse Everyone loves

the bourbon burger, and Utah Brewers Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

Wasatch Brewpub This was the first

brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL–M

CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the steak

sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine

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

Café Terigo This charming café is the spot

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

ITALIAN & PIZZA

Cisero’s High altitude exercise calls for

calories to match. 306 Main St., Park City, 435649-5044. EGM

Love your Mama Take the Frontrunner up to Ogden, stroll historic 25th and celebrate with Mother’s day brunch.

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Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM–N

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Grappa Dishes like osso buco and grape

salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

JAPANESE/PAN-ASIAN

Sushi Blue Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM–N Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-615-0300. EGO

MEXICAN & SOUTHWESTERN

cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM–N Shabu Shabu House The second shabu-

style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

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

STEAK

Baja Cantina The T.J. Taxi is a flour tortilla

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

Billy Blanco’s Motor City Mexican. The

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN

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

subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM-N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this restau-

rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL–M

Tarahumara Some of the best Mexican food

in the state can be found in this family-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home

Edge Steakhouse This beautifully fills the

beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

The Huntington Room at Earl’s Lodge

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

With its trendy, urban vibe, live music and historic setting in Park City’s renovated Masonic Hall, Riverhorse On Main treats its guests to an inventive array of upscale, eclectic American cuisine and uncomplicated, seasonal dishes, all crafted by award-winning executive chef Seth Adams.

540 Main Street • (435) 649-3536 • riverhorseparkcity.com

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

Ruth’s Diner located 2 miles up Emigration Canyon, remains one of Utah’s favorite dining traditions. Breakfast, Lunch, and Dinner are served daily. The winter offers the comfort of the original trolley car, while the summer boasts one of the finest patios in Utah.

4160 Emigration Canyon Rd • (801) 582-5807 • ruthsdiner.com

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dining guide AMERICAN CASUAL

The Bluebird The ornate soda foun-

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

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking offers

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

BAR GRUB & BREWPUBS

Beehive Grill An indirect offshoot of Moab

Brewery, the Grill focuses as much on housebrewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

Roosters Choose from specialty pizzas,

baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM

BURGERS, SANDWICHES, DELIS

Dining Bucket List

Probably the finest Navajo taco you’ll ever eat.

Caffe Ibis Exchange news, enjoy sandwiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

STEAK

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game— spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN–O

AMERICAN CASUAL

The Black Sheep The cuisine here is based

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

on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans— have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM–N

ITALIAN AND PIZZA

The Foundry Grill The café in Sundance

CHINESE

Mandarin The rooms are filled with red

The Italian Place A great sandwich is about

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

Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL–M Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian

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dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM–N

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Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM

Station 22 Ever-hipper Provo is home to

some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL–M

ITALIAN/PIZZA

Pizzeria 712 The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

MEXICAN

Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN

Ginger’s Garden Cafe Tucked inside Dr.

Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING

Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN Hell’s Backbone Grill Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM–N Capitol Reef Inn & Café This family spot

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

Eklectic Café This is what you hope Moab

will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL–M

INDIAN

BAR GRUB & BREWPUBS

stay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM–N

for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

Bombay House Salt Lake’s biryani main-

Moab Brewery A beloved watering hole

STONEGROUND ITALIAN KITCHEN

“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

16 WINNER

249 East 400 South, SLC • (801) 364-1368 • stonegroundslc.com

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday

DINING AWARDS

18 W. Market Street, SLC • (801) 519-9595

Contemporary Japanese Dining

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations. COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! PATIOS OPEN IN ALL LOCATIONS. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

13 WINNER

2013

149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com

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dining guide ST. GEORGE & SOUTHWEST UTAH

dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL–M

AMERICAN FINE DINING

Painted Pony The kitchen blends culinary

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

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL–M

Spotted Dog Café Relax, have some vino

Xetava Gardens Café Blue corn pancakes

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

AMERICAN CASUAL

Oscar’s Café Blueberry pancakes, fresh

eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL

Mom’s Café Mom’s has fed travelers

on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American

the

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Read Mary Brown Malouf’s Utah food blog ON THE TABLE

for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS

25 Main Café and Cake Parlor With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL

Log on and join the conversation. Follow Mary on Twitter.

MEXICAN

The Bit and Spur The menu stars South-

western cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

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

50 South main Street , SLC • (385) 232-8070 • texasdebrazil.com

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same award winning beers and pub fare at our location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Buffalo Wings, Wasatch Fish and Chips and Classic Burgers, our Sugar House location is sure to satisfy every appetite! Serving lunch, dinner and weekend brunch. Private event space available for large groups, dog-friendly summer patio dining and a full liquor license. Validated garage parking and on-site beer package agency.

Wasatch Brew Pub. We drink our share and sell the rest!

2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com

The Wild Rose is a fine dining restaurant located at The District in South Jordan. Serving Contemporary American cuisine such as Chipotle Dusted Scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef. As well as beer, wine and cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event. Open nightly for dinner at 5pm and for brunch on Saturday and Sunday from 10-2. Reservations recommended but not required.

11516 District Main Dr, South Jordan • (801) 790-7673 • wildrose-district.com

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barguide

// A CURATED GUIDE TO BEST BARS IN UTAH

Everything’s coming up roses The Mint Julep in Utah

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

Under Current’s Amy Eldredge and her Prescription Julep 1862

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means one thing: Kentucky Derby season. The race only lasts two minutes, but the build-up and the culture and the rituals around this sporting event are time-consuming and elaborate, lasting days (don’t forget the Kentucky Oaks, the fillies’ race held the day before the Derby!) and dating back decades. And classy, we might add—just think of the difference between the sporting rituals, cheese-head hat and a Derby chapeau. Or a plastic cup of Bud Light and a mint julep—properly served in a silver cup, of course. (Even the 120,000 juleps served in plastic over two Derby days at Churchill Downs retain the edge over light beer.) Legend has it that Lewis Merriwether Clark III (the grandson of the famous explorer of the same name) brought the Derby to America after seeing derby races in England; legend adds that the same Clark served the first julep to actress Helena Modjeska in 1777. It’s certain that newspaper articles from the early 1800s mention mint juleps, says Chis Goodlett, curator of collections at the Kentucky Derby Museum, and in 1938, the 75-cent julep became the official drink of the race. Kentucky’s governor traditionally toasts the winner of the race with a mint julep in a silver cup. Since 2006, Churchill Downs has served extra-premium custommade mint juleps at a cost of $1,000 each, served in goldplated cups with silver straws, and made from Woodford Reserve bourbon, mint imported from Ireland, spring water ice cubes from the Bavarian Alps, and sugar from Australia. Pre-chilled metal cups do keep the drink colder longer, but you can pre-chill a Collins or old-fashioned glass. Just make a proper mint julep: Place six mint leaves in the bottom of a glass with a teaspoon of sugar. Muddle gently. Pack the glass with crushed ice and pour in three ounces of bourbon. Stir thoroughly until glass frosts, then add more ice, garnish with mint, serve with a straw. If the word “muddle” intimidates you, here’s where you can get a julep on the first Saturday in May. Or any day. Bourbon House, 19 E. 200 South, SLC, 801-746-1005. bourbonhouseslc.com. Small Batch Four Roses, mint and simple syrup. Whiskey Street, 323 Main Street, SLC, 801-433-1371. whiskeystreet.com. Based on Woodford Reserve, with fresh mint, sugar and soda. Under Current, 270 S. 300 East, SLC, 801-574-2556. Unorthodox—made with rye and cognac! High West, 703 Park Ave., Park City, 435-649-8300, highwest.com. Uses their own Rendezvous Rye, simple syrup and fresh mint. For more about the Derby and how to bet on it, see p. 106.

PHOTO ADAM FINKLE

For many, no matter how distant from bluegrass, May

bar guide

21 & OVER BARS

Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Aerie Thanks to floor-to-ceiling windows,

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

Bar X This drinker’s bar is devoted to cock-

tails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 E

Beer Bar Food & Wine darling, Food Network regular and owner of award-winning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, this is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 E The Bayou This is Beervana, with 260

PHOTO COURTESY OF VINE LORE

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over 200 beers—domestic, imported and local— and a long ice rail on the bar to keep the brew cold, the way American’s like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de

résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Kid Curry’s “Classic” Cocktail

Campfire Lounge Well, don’t go expecting a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 E Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 E

Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 E High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The

When you order a martini, your server is apt to ask, “Gin or vodka?” At that juncture, older and wiser imbibers sadly shake their heads at the collapse of western civilization. Gin defines a martini. Look it up: Merriam-Webster’s first definition is “an alcoholic beverage made with gin and vermouth.” If you need a more long-winded and passionate definition of a martini and the cocktail hour in general, read Bernard DeVoto’s The Hour, a book devoted to the how, why and what of cocktails, particularly the martini. Like the rules about elbows on the table and handwritten thank-you notes, cocktail protocol has loosened. Many now prefer an icy mix of vodka and vermouth and call it a martini. Instead of a discreet lemon twist or olive, the garnish may be a flavor bomb like the blue cheesestuffed olive in this rendition, made with local vodka Kid Curry. kidcurryvodka.com

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bar guide

21 & OVER BARS

focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 E

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodkapesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E The Shooting Star More than

a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL

Market Street Oyster Bar The livelier

nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the awardwinning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. E

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Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bart4ender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 E

Brew it Proper Local brewery goes Main Street

The Vault In the boutique Kimpton hotel

The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 E

Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Whiskey Street Before it was named

Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neococktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 E

Zest Kitchen & Bar Besides the healthy dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 E

After quietly bubbling away for several years as a neighborhood brewpub in the Avenues, Proper Brewing Co. is going Main Street. A new beer complex houses a production brewery in the rear portion of the building with its own bottling line for an expanded number of beers. Sessionstrength and high-point bottles (meaning above and below 4 percent alcohol by volume) are available for sale cold in the bottle shop on-site, and will eventually be available in some grocery stores and state liquor stores. As the new brewery is bound by the distribution restrictions in place at Avenues Proper, you’ll start to see these beers on draft at finer beer bars and other establishments around town. The front part of the building recalls the aesthetic of Avenues Proper but is more like, well, a proper beer bar, with multiple TV screens, bar games including shuffle board, pool, darts, and ski-ball, as well as a view of the draft beer service tanks. 857 S. Main St., SLC, 801-906-8607

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onthetown

A collection of photos from the many local events covered in greater detail on SLmag.com

Salt Lake Magazine Dining Awards February 16, 2016, Trolley Square Photos by Adam Finkle and Natalie Simpson 1 Scott Gardner and Emmanuel Levarek 2 Buzz, Melissa, Esther and Brittany (Pallet Bistro) 3 Julia Milliken and Austen Diamond 4 The crowd looks on during the awards. 4

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on the town

Salt Lake Magazine Dining Awards February 16, 2016, Trolley Square; Photos by Adam Finkle and Natalie Simpson 1 Eric Debonis and Stephanie Bailey-Hatfield 2 Matt Harris and Maggie Alvarez (Tupelo) 3 In the spirit of the Havana theme, Cuisine Unlimited served chocolate cigars. 4 Robin Kilpatrick, Kestrel and Jerry Liedtke (Tin Angel) 5 Joseph McRae and crew (Pizzeria 712)

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National Abilities Center: Red, White and Snow March 3-5, 2016, Deer Valley and surrounding areas Photos by Preston Gallacher 1 Tina Logan and Greg Golding 2 Steve Ridgeway, Lisa Ingalls, Pamela Stevenson, Tonya Cumbee, Kristina Oâ&#x20AC;&#x2122;Shaunessey, Lisa Zindel 3 April Beard 4 Suzanne Phifer Pavitt, Missy Cowley and Tina Logan 5 Brianna Moyle, Ashley Mangus and Shannon Parisi 6 Greg and Sara

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The Jewish Federation of Utah: Ben Gurion Society March 9, 2016, The Grand America Hotel Photos by Jon Scarlet 1 Jim Schallheim, Don Horwitz, Judy Horwitz, John Davis, Alex Shapiro, Shelley Schwartz, Steven Schwartz 2 Andrea Alcabes, Dganit Slovik, Jody Gross, Judy Horwitz 3 David Lisker, Inna Lisker 4 Robyn Isaacson, Kitty Kaplan 5 Shane Herbert, Richard Jaffa, Scott Jaffa, Phyllis Maizlish 4

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my turn

Walking tall

Rising to the occasion is the first step toward overcoming adversity. BY JOHN SHUFF

how we handle the challenges we will face, and goes a long way toward living life to its fullest. I found the following epistle on the back of a locker in Park City, where I skied with disabled Vietnam veterans. It pretty well sums up that the measure of a life well lived is one that rises to its challenges—and triumphs through the effort.

All of us experience adversity in

our lives at one time or another—road blocks, bumps in the road, mud puddles to cross. We all will handle them in different ways and react to them with a variety of emotions: crying, anger, disbelief, fear or, maybe, with the determination to make something good out of a bad situation. That was never more true than the time many years ago I began the arduous process of learning to walk again. My first episode with MS had left me on-and-off bedridden, with legs like spaghetti. It was time for me to start using crutches, and learning to walk again—something we take for granted—was the hardest thing I had ever tried to do. I wasn’t alone, however. There was someone else with me at the rehab center—a seven-year-old who had lost a leg to cancer. We’d been rooting for each other, each halting step and jerky lunge a victory over our disabilities. As I sank onto my chair exhausted from my failed attempts to move my legs forward, I watched this child struggle with his prosthesis, moving like a broken toy, trying time after time to make it work with his body. Tears welled up in my eyes. Then it hit me, like a bomb exploding in my brain: This young man didn’t want tears, he simply wanted to walk. During the last 40 years I have watched people with disabilities try to conquer them by using every conceivable aid. Wheelchairs, seeing-eye dogs, prostheses.

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A CREED FOR THOSE WHO HAVE SUFFERED

Whatever crutch you choose represents an indefatigable desire to remain in the hunt, to be normal and accepted. And sometimes those crutches are not so obvious; sometimes they are unseen, like the Ritalin our son David needed to help him manage his Attention Deficit Disorder. This medication helped him maintain his focus and his mother and I encouraged him to use it so he could be at his best every day and manage his responsibilities. At some point you begin to understand that help is available and that life’s crutches—hearing aids, prescriptions for mental illness, an AA program—can help us return to some semblance of normal if we have the courage to admit we need them and the willingness to use them. Summoning that courage is all part of

I asked God for strength, that I may achieve. I was made weak, that I may learn humbly to obey. I asked for health, that I may do great things. I was given infirmity, that I might do better things. I asked for riches, that I might be happy. I was given poverty, that I might be wise. I asked for power, that I might have the praise of men. I was given weakness, that I might feel the need of God. I asked for all things, that I might enjoy life. I was given life, that I might enjoy all things. I got nothing I asked for, but everything I had hoped for. Almost despite myself, my unspoken prayers were answered. I am, among men, most richly blessed! –Author Unknown

E L E VA T I N G T H E B A R AUTUMN 2016

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