Salt Lake Magazine May-June 2018

MAGAZINE OF THE MOUNTAIN WEST

SALTLAKEMAGAZINE.COM

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THE ART OF

Fine Dining

A slow drive here. A fast drive back.

A5 Sportback

The highest customer-rated Audi dealership in Utah.

Just 25 minutes south of Salt Lake.

801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe

It takes something amazing to beat a Porsche 911. In fact, it takes a 911.

The ante has been upped. And it comes in the form of the new 911 Carrera. With an all new 3.0 liter twin-turbo engine, up to 370 horsepower, and a top track speed of 182 mph with optional Porsche Doppelkupplung (PDK), it’s easy to get consumed in numbers. But we’re certain, once inside, the only thing commanding your attention will be the road ahead. Porsche. There is no substitute.

The new 911 Carrera. Ever Ahead.

Porsche Lehi A KEN GARFF DEALERSHIP

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com Just 25 minutes South of Salt Lake. ©2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

SAME PLACE.

NEW FACES. COMING SPRING 2018 DAVE & BUSTER’S MIDICI LA BARBA COFFEE

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Stay up on the latest and check out our full calendar of events at ShopTheGateway.com 400 W 100 S |

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COLDWELL BANKER Federal Heights 6/4 | $1,299,000 1435 East Federal Way Salt Lake City, UT 84102

Deer Crest - Park city 5/7 | $4,998,000 11362 North Snowtop Road Park City, UT 84060

Flawless custom home in a prime Federal Heights location. This premier residence was rebuilt in 2007 and offers the amenities of a modern home yet was designed with the distinctive finishes and stately character found in this prestigious, tree-lined neighborhood.

Majestically poised high on the mountainside of the distinguished gated community of Deer Crest, the home offers 10,755 square feet of fine living space & boasts the most inspiring panoramic views from Jordanelle Reservoir to Park City Mountain Resort.

Liz Slager 801.971.2252

Marny Schlopy 435.640.5660 Kevin Crockett 435.640.3412

Alpine 6/5 | $920,000 615 West 600 North Alpine, UT 84004

Near Park City Main Street 2/3 | $580,000 1445 Lowell Unit #4308 Park City, UT 84060

Spacious and serene Alpine estate.

Panoramic views across the valley serve as a reminder of this home’s ideal location nestled along the east bench of Alpine. This luxury home features a bright and open layout with both formal and informal living spaces illuminated with floor to ceiling windows and exquisite detail.

Beautifully remodeled Platinum rated condo with a view of the slopes and just steps to the ski lifts! Excellent rental history. The building has its own heated pool, hot tub, sauna, hot tub, laundry, under ground parking, and allows for pets.

Karen Curtis 801.830.1711

Kathryn Vallee 435.565.0797

Federal Heights 6/5 | $1,275,000 1804 East Fort Douglas Circle Salt Lake City, UT 84103

Sandy East Bench 7/3 | $459,000 11121 South O’Henry Drive Sandy UT 84070

Warm and inviting Federal Heights residence tucked away at the end of the cul-de-sac on a private and secluded lot filled with mature trees and native landscape. This traditional home features a bright and open layout with both grand formal and informal living spaces with beautiful detailing.

Beautiful Rambler located in desirable Sandy location. Great family home in a well-established eastside development. Close to shopping, churches, hospital, schools and freeway access.

Large lot, 3-car oversized attached garage with large storage shed.

Liz Slager 801.971.2252

Jacque Bruening 801.347.0639

Gilmer Park 3/3 | $699,900 907 South 1200 East Salt Lake City, UT 84105

Murray-Holladay 5/4 | $799,900 1393 East 5985 South Murray, UT 84121

Glorious two-story Dutch Colonial with so much intact character.

Perched on one of Salt Lake City’s most beautiful winding streets, lined with mature trees & street lamps. Cityscape and sunset views. Professionally designed terraced backyard with studio, covered deck, stone patio.

Attached 2-car garage.

Majestic two-story home with view of Mt Olympus. Spacious floor plan.

Main-floor master. Custom shutters.

Luxurious kitchen with double ovens, Sub-Zero refrigerator, huge chef’s island & great room, too.

Bright, recently-finished basement with high ceilings, workout room, wet bar, surround sound. Attached 3-car garage.

Dawn Houghton 801.556.1990

Dawn Houghton 801.556.1990

COLDWELLBANKERHOMES.COM Salt Lake I 801.467.9000 Sugar House I 801.488.5300 Station Park I 801.295.2700 South Valley I 801.307.9400 Park City Office I 435.602.4800 Orem I 801.434.5100 Union Heights I 801.567.4000 Ogden I 801.479.9300 Layton I 801.774.1500 South Ogden I 801.476.2800 Tooele I 435.882.2100 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC. 257563UT_1/18

Bountiful Bench 4101 South Hidden Ridge Circle Bountiful, UT I Liz Slager 801.971.2252 Marny Schlopy 435.640.5660 7/10 | $7,600,000 Set high above the city on a secluded 13 acre lot, this elegant estate has panoramic views that extend from the foothills across the valley to the Great Salt Lake and surrounding mountains. This entertainer’s paradise also includes a walk-out lower level family room, recreation room with a second kitchen, sport court, private Brunswick bowling lane, exercise room, play room, media room.

8 fireplaces, three laundry rooms, and Lutron smart technology.

North Cove Estates 403 East Oak Forest Road Salt Lake City, UT 84103 I Fran Hays 801.541.3858 4/7 | $7,950,000 Stunning original and breathtaking Villa Villagio is a newly completed custom villa perched above the lights of Salt Lake City. The informal, elegance of the home & grounds mimic the resort experience of the villas of Hawaii, coastal California & Italy. The 100-year-old oak trees, mountain shadows and breezes, and unhindered panoramic views across the valley serve as reminders of the home’s private two & one half acre mountainside location, yet it is only five minutes from Salt Lake City’s vibrant urban culture.

T RADITION OF E XCELLENCE P R O V I D I N G T R I A L S E R V I C E S C O N C E N T R AT I N G I N C ATA S T R O P H I C P E R S O N A L I N J U R Y A N D C O M P L E X B U S I N E S S L I T I G AT I O N

RICHARD D. BURBIDGE 2017 Consumer Attorney of the Year Consumer Attorneys of California 2 0 1 7 D i s t i n g u i s h e d L aw y e r o f t h e Y e a r U ta h M i n o r i t y B a r A s s o c i at i o n 2 0 1 8 T o p T e n M o u n ta i n S tat e s S u p e r L aw y e r S u p e r L aw y e r s M a g a z i n e

C a r o ly n L e D u c

2 0 1 8 M o u n ta i n S tat e s R i s i n g S ta r S u p e r L aw y e r s M a g a z i n e

Telephone (801) 355-6677 F ac s i m i l e ( 8 0 1 ) 3 5 5 - 2 3 4 1 Website: Burbidgemitchell.com

Abigail Dizon-Maughan

2 0 1 8 M o u n ta i n S tat e s R i s i n g S ta r S u p e r L aw y e r s M a g a z i n e

Parkside Tower 2 1 5 S o u t h S tat e S t r e e t , S u i t e 9 2 0 S a lt L a k e C i t y , U ta h 8 4 111 - 2 3 11

L I K E T H E M O S T G R A T I F Y I N G M E A L S, T H E S U B - Z E R O, W O L F, A N D C O V E S H O W R O O M A P P E A L S T O A L L O F T H E S E N S E S.

Taste, touch, and see the true potential for your kitchen. From appliance test-drives to chef-led demos, we invite you to explore our products with all of your senses engaged.

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

FANTASTIC INCOME AND CENTRAL LOCATION 2001 Park Avenue #312, Park City Studio | 1 BA | 481 SF | $450,000 Nancy Tallman 435.901.0659

ENDLESS VIEWS 15051 S Junction Circle, Draper 4 BD | 4 BA | 2,910 SF | $415,000 Laurel Simmons 801.718.4681

STUNNING PARK MEADOWS ESTATE 2300 Lucky John Drive, Park City 7 BD | 11 BA | 10,348 SF | 1.59 Acres | $4,950,000 Marcie Davis 435.602.9577

RARE AND INVITING TOWNHOME END UNIT 1949 Paddington Drive, Park City 3 BD | 4 BA | 2,504 SF | $895,000 Page Morris Juliano 801.671.9761 RECENTLY REMODELED

ELEGANT FAMILY ESTATE 7580 N West Hills Trail, Park City 5 BD | 7 BA | 7,469 SF | $3,149,000 Michael Swan 435.659.1433

SINGLE LEVEL HOME WITH STUNNING VIEWS 2419 Lucky John Drive, Park City 5 BD | 5 BA | 5,384 SF | $3,795,000 Scott Maizlish 435.901.4309

HOLLADAY TWO-STORY WITH POOL 2134 E Cumberland Drive, Holladay 6 BD | 5 BA | 5,059 SF | $974,900 Jim Anderson 801.860.6200

HOLLADAY STUNNER IN GATED COMMUNITY 4949 S Holladay Pines Court, Holladay 4 BD | 4 BA | 5,045 SF | $1,175,000 Jennifer Wilde 801.915.9403

UPSCALE CUSTOM RAMBLER 934 E Crosswind Way, Draper 4 BD | 4 BA | 5,529 SF | $1,075,000 Ryan Kirkham 801.450.0900

SPONSORED GOLF MEMBERSHIP INCLUDED

PERFECTLY FINISHED AND FURNISHED 6552 Golden Bear Loop West, Park City 3 BD | 4 BA | 2,543 SF | $1,840,000 Michael Swan 435.659.1433

PERFECTLY LOCATED REMINGTON GOLF CABIN 8663 Ranch Club Court, Park City 5 BD | 6 BA | 5,276 SF | $2,029,000 Michael Swan 435.659.1433

View all of our listings at SummitSothebysRealty.com ©

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

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

YOUR ADVENTURE STARTS here

Airstream of Utah - Utah’s Only Airstream Dealership 2651 South 600 West Salt Lake City, UT 84115 (801) 890-4363 - www.airstreamofutah.com

Good to know Good to know. ®

7866 WEST HILLS TRAIL | PARK CITY

2014 REGAL STREAM COVE | COTTONWOOD HEIGHTS

2960 S MAPLE COVE LANE | BOUNTIFUL

MOUNTAIN CONTEMPORARY – DELUXE UPGRADES 6 BD | 8 BA | 8,921 SF | $5,900,000 DEBBIE NISSON (801) 739-5179

CUSTOM BUILT HOME/GATED COMMUNITY 6 BD | 6 BA | 8,477 SF | $2,400,000 LORI GEE (801) 891-8983

MAJESTIC MAPLE HILLS ESTATE 6 BD | 5 BA | 11,342 SF | 2.74 ACRES | $2,380,000 LINDA SECRIST 801-455-9999

59 OGDEN VALLEY CANYON 6 BD | 5 BA | 6,688 SF | 67.00 ACRES | $3,990,000 | WWW.EDGECLIFFMOUNTAINRETREAT.COM MOUNTAIN RETREAT ON 67 ACRES—CONSTRUCTED FOLLOWING THE NATURAL CONTOURS OF THE CANYON JOHN SHUPE (801) 725-7355

3877 E ALTA APPROACH | SANDY STATE-OF-THE-ART GORGEOUS ESTATE 4 BD | 5 BA | 6,076 SF | $2,190,000 LINDA SECRIST 801-455-9999

11447 S POLO CLUB COURT | SOUTH JORDAN

6538 BOUCHELLE LANE | COTTONWOOD HEIGHTS

705 N EAST CAPITOL BOULEVARD | SALT LAKE CITY

EUROPEAN-STYLE ESTATE 6 BD | 6 BA | 8,947 SF | $1,450,000 DEBBIE NISSON (801) 739-5179

ABSOLUTE PERFECTION IN THIS LOVELY TWO-STORY 5 BD | 4 BA | 4,861 SF | $759,000 LINDA SECRIST 801-455-9999

STUNNING TOWNHOME — BREATHTAKING VIEWS 3 BD | 4 BA | 2,587 SF | $759.000 LISA HOWELLS (801) 554-3780

2918 E KSEL DRIVE | SANDY

2177 W LONG COURT | WEST JORDAN

1242 W SAMUEL HOLT DRIVE | SOUTH JORDAN

HIGH EAST SANDY BENCH TWO-STORY 5 BD | 3 BA | 4,935 SF | $699,000 LORI GEE (801) 891-8983

SOLID BRICK RAMBLER ON A HUGE .41 LOT 5 BD | 3 BA | 3,014 SF | $559,000 STEPHANIE ARRASI 801-703-8780

MODEL HOME MASTERPIECE— GARDENER’S PARADISE 6 BD | 3.5 BA | 3,520 SF | $539,900 LANCE MAY (801) 201-5200

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2018 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity.

Information deemed reliable but not guaranteed.

Exquisite and Secluded Estate 2411 WALKER LANE | SALT LAKE CITY, UT $5,485,000 | 4 BD | 6 BA | 8,800 SF | 1.20 ACRES

Welcome to a truly one-of-a-kind masterfully finished and updated estate located on one of Holladay’s most exclusive lanes!

You’ll know you’ve arrived when you’re met by the towering 100 + foot pines, enchanting gated arbor and the incredible paved governors driveway crossing over a gentle stream on a rock bridge into the commanding courtyard. The entire grounds are ensconced in privacy and serenity with two peaceful waterfalls gracing the property, a lovely duck pond, and a wonderful new guest cottage. You’ll feel the intrigue and excitement as you make your way through the dramatic 30 foot foyer/entry; witness the spiral staircase and soaring spaces, realizing the distinctive luxury lifestyle that awaits you! You’ll find all the requisite amenities, including a recreation/media room, exercise room, and a custom office adorned with rich woodwork and hand carved ceiling trim, the “No.10 Downing St. Winston Churchill Library” replica, along with thoughtful features such as perfect lighting designed to display fine artwork, the “Tiffany” bathroom window, and the “5th St 1890’s Cincinnati dining room window’’. Your eyes will be drawn to the imported marble, granite and tile throughout, the expansive 12 foot ceilings, as-well-as the remarkable quarter-sawn oak plank floor and gorgeous 8 foot solid oak doors. Warm and sophisticated finishes are beautifully partnered with precision craftsmanship creating beautifully balanced aesthetics. The expansive gourmet kitchen features a massive center island with endless high-end upgrades and ample room to ensure both comfortable cooking and distinctive entertaining; while the luxurious master suite has the spa-like luxury you deserve. From the new 100 year solid hand seamed copper roof and the stunning stained glass window to the colorful gardens and stone walls; this masterpiece has been thoughtfully designed for gracious family living and entertaining inside and out! This is indeed is a very special place to call home!

Linda (801) 455-9999 • Brett (801) 301-6435 Lisa (801) 455-9900 • Jim (435) 279-4146 www.LindaSecrist.com

Whatever they touch turns to SOLD BERKSHIRE HATHAWAY’S 2017 TOP SELLING SALES TEAM RANKED IN THE TOP 1% OF REALTORS® NATIONWIDE ©2018 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information is deemed reliable but not guaranteed.

DISTINCTIVE PROPERTIES BY…

MIKE LINDSAY

ENGLISH COUNTRY ESTATE MUSEUM QUALITY DETAILS – ELEGANT AND DRAMATIC DELIGHTFUL GARDENS AND POOL

STUNNING VIEWS CRISP MODERN DESIGN – NEARLY FIVE PRIVATE ACRES SPECTACULAR POOL SETTING

GATED NORTH COVE – CAPITOL HILL AREA k

HIGH AVENUES – GATED AND PRIVATE

Offered at $7,100,000

k Offered at $3,875,000

EUROPEAN MANSION GRAND YET LIVABLE – EXQUISITE FINISHES PRIVATE PARK-LIKE SETTING

GRAND TUDOR MANSION CLASSIC ARCHITECTURE – INCREDIBLE ENTERTAINMENT SPACES DELUXE INTERIOR FINISHES

WALKER LANE – THE COTTONWOODS k

FEDERAL HEIGHTS – UNIVERSITY AREA

Offered at $4,875,000

k Offered at $2,995,000

MIKE LINDSAY, ASSOCIATE BROKER WWW.SLCITY.COM/MLINDSAY (801) 580 5567

The Patio Furniture & Fire Pit Specialists!

“For your way of living... we’re Leisure Living.”

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

contents

M AY/JUNE 2018 Executive Chef Zane Holmquist, Glitretind

FEATURES

68 DINE, FINE.

BY MARY BROWN MALOUF

Most get nervous at the very idea of fine dining. Which fork, glass or plate should you use? But fine dining isn’t dead yet, and the practice of being a fine diner is easier than you think.

74 UTAH’S RESEARCH BREAKTHROUGHS

BY ASHLEY SZANTER

Scientists and researchers in Utah’s universities and organizations are striving to make us happier and healthier. Sometimes, that includes snails, fish and robotic hands.

82 CENTERING

YOUR EVENT PHOTO ADAM FINKLE

BY MARY BROWN MALOUF AND ASHLEY SZANTER

68

MAGAZINE OF THE MOUNTAIN WEST

SALTLAKEMAGAZINE.COM

FOR GET READY

STAY COOL & GET WET IN UTAH'S water parks, reservoirs, waterfalls, hot springs, swimming holes + SWIMWEAR!

on the cover +

Strange Science IN THE BEEHIVE THE ART OF

Fine Dining

Scenic view of the Salt Flats at sunset.

Two piece swimsuit by Albion Fit, top $88, bottom $64. Model: Ashleigh Soedel. Photo by Adam Finkle.

Summertime always includes a litany of graduations and warm weather weddings.

Where should you host your next event?

We’ve got the inside scoop on 6 perfect spaces for your next occasion.

88 JUMP IN

BY JEANINE MILLER

Find the perfect suit for summer swimming—as well as where you should go for a refreshing dip this season.

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

contents

141

52 worth a trip

Most only think of Moab or St. George when looking to trek to Southern Utah, but you should definitely give Bluff, Utah a try.

BY JEREMY PUGH

52

27 the hive

Avocados take center stage, Mike Angelieri features “Humans of SLC,” all that glitters just might be gold in summer skincare, Ogden’s cemetery ghost and much more.

42 statewide

The Salt Lake City Public Library’s new director has some ideas about how to address the future of libraries and their place in the community.

63 outdoors

A picture is a worth a thousand words, and with Utah’s famous outdoors, you’ll want some tips on taking eloquent nature photos.

BY TONY GILL

107 a&e

Hamilton brings hip hop to the Wasatch, locals use art to address mental illness and a local band embodies old-school country.

141 dining guide

The best of Salt Lake’s ever-growing and ever-changing dining scene.

BY MARY BROWN MALOUF

BY MATT LAPLANTE

47 biz

Glass Spider Publishing makes a name for local authors, and students at the U are entering the “real world” well before graduation.

BY ASHLEY SZANTER AND MADALINE SLACK

170 bar fly

Bruce Larrabee

117

PARK CITY LIFE Head of The Winter Sports School educates future Olympic hopefuls, a quick game to learn the tricks of parking in Park City, Bruce Larrabee’s iconic ceramics and new restaurant Cortana redefines authentic Italian cuisine.

Beehive’s big new space and the secret about the latest buzz.

BY MARY BROWN MALOUF

176 my turn

Listen to the children.

BY JOHN SHUFF

volume 29 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 2018, 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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Check out saltlakemagazine.com for exclusive web content—including videos.

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Hear: Dining Guide

Introducing Salt Lake magazine’s new curated dining guide at saltlakemagazine. com/dining guide.

Listen in as Salt Lake magazine’s editors, Mary Malouf, Ashley Szanter and Andrea Peterson, dive deeper into the headlines in our podcast, Salt Lake Speaks—available on saltlakemagazine.com and iTunes.

Want to know more about Utah Weird’s featured ghost, Flo? Listen to our episode “Ghosting the Wasatch” where we sit down with The Dead History’s Jennifer Jones to talk about Ogden’s famous cemetery ghost and other spooky locations across the Wasatch.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff

BRINGING CALIFORNIA FRESH TO UTAH EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Ashley Szanter

CON TR IBU TING E DITORS

Susan Lacke

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

Vanessa Conabee

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

Tony Gill

BUILD YOUR OWN! CHOOSE FROM...

40+ TOPPINGS, 6 SAUCES, 5 CRUST FLAVORS.

EDITORIAL INTERNS

Madeline Slack Devon Alexander Brown WR ITING & E DITING CON TR IBU TORS

Tony Gill, Jeremy Pugh, Madeline Slack, Derek Deitsch ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West

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

Adam Finkle

PHOTOGR A PH Y CON TR IBU TOR

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

Damon Shorter

MARKETING DIRECTOR

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D I G I TA L / S O C I A L M A N A G E R

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24

editor’s letter

Getting to Know You Online and in the print magazine we tell people about the diverse things that are happening in Utah.

(See our tips on p.107 and 122.) Want to know more about the local undiscovered music scene? Read about our Small Lake City concerts, then go online to listen. From new medical discoveries at the U (p.74) to the best places to party (p.82), we want to connect you with the most interesting stories and people in Utah. At our events, we invite people to join us so they can get to know new people and widen their community. The better we know our neighbors and fellow-citizens, the better our community will be.

Mary Brown Malouf

PHOTO CREDIT TK

Executive editors wear a lot of hats. And outfits.

Right now, I have two hard deadlines to meet, folders full of copy to edit, restaurant reviews to write and an outline to write for our annual Best of the Beehive issue. (Watch for it in July/August!)

But as I write this, I am wondering where my sari is.

Wait, it’s not so frivolous a worry as it sounds: Tonight, Salt Lake magazine is partnering with Saffron Valley to present an upscale, multi-course Indian dinner for 100 guests. I am supposed to be part of the show, talking about how wines pair with the various dishes. Of course, I want to wear the sari I wore to a wedding in Mumbai a few years ago. (But where is it?)

Tonight’s event—there will be more at other restaurants—is an essential part of Salt Lake magazine’s raison d’etre. No longer just a print product, or even just an online product, a magazine must also be a live event.

Our mission is to help create and nurture community in Utah.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

SATURDAY, JUNE 16

PARK CITY’S CELEBRATION OF FOOD AND MUSIC Park City’s biggest outdoor party returns Saturday, June 16 with the Park City Area Restaurants Association’s 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 guests 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

IT ALL HAPPENS HERE

LIVE APPLAUD

HERE Photo Credit John Ballard

A standing ovation at Eccles Theater. An encore at Abravanel Hall. A breathtaking ballet or spellbinding opera at Capitol Theater. When you’re a City Creek homeowner, you can applaud Utah’s best arts and entertainment at world-class venues just steps from your door. Call today to schedule a tour of City Creek’s designer model homes and experience gracious condominium living in the center of it all.

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Who Ya Gonna Call?

FOR SNAKES, IT’S DAVID JENSEN.

the

hive PEOPLE | TRENDS | TALK

BY DEVON ALEXANDER BROWN

T

By the Numbers . . . . .

Dish . . . . . . . . . . . . . . .

Profile . . . . . . . . . . . . .

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

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

Insider . . . . . . . . . . . . .

Chatter . . . . . . . . . . . . .

State Wide . . . . . . . . . . #loveutah . . . . . . . . . .

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PHOTO ADAM FINKLE

he fear of snakes is called ophidiophobia.

And David Jensen, owner of Wasatch Snake Removal, does not have it.

It’s illegal to kill the 31 snake species native to Utah. Resuming each May, Jensen carefully removes them from private residences and the NHMU grounds with a snake hook and tongs.

“My years of snake experience have taught me that snakes have very little in common with those satanic creatures from the Bible,” Jensen said. “They deserve better.”

Only five deaths have come from native snakes.

But if you see one in your yard, don’t get cocky.

Jensen’s on call 24/7. wasatchsnakeremoval.com

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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the hive / BY THE NUMBERS

Gardening MOTHER’S DAY marks the perfect time to plant.

BY MADELINE SLACK

1911

The year the sego lily became Utah’s state flower.

Increase in home value when you add a front garden.

650%

The profit made from growing your own vegetables when you start with $70 worth of plantings (and don’t kill them all).

Those plantings average $530 saved on veggies annually.

40°

The temperature below which you need to cover baby plants living outside.

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164

MILLION

300 calories

The amount you burn on average in an hour of gardening.

The number of homeowners around the world who garden.

The number of public gardens in Utah.

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30

the hive / DISH

PHOTO ADAM FINKLE

Like Buttah AVOCADOS, THE FAT FRUIT

Factoid In the South, avocados used to be called alligator pears—the outside as rough and bumpy as gator skin, the inside creamy and buttery as a pear.

Visit saltlakemagazine.com for avocado recipes from Chef Lesli.

BY MADELINE SLACK

A

vocado is the new Superman–okay, Wonder Woman­– of foods. Extremely nutrient dense with vitamins E and K, fiber and monounsaturated fats (that’s the good kind), avocados can boost your wellness in other ways. According to Harmons Chef Lesli Nielson, “They’re also really good for heart health and your eyes and bones.”

But the main thing about avocados? Besides being trendy, good for you and madly delicious, “they’re really satiating,” says Chef Lesli. (Partly because of that fat.)

Avocados come from all over the world­–right now they are shipping from California, but soon we will see Chilean avocados in the market and then on to Mexico. Chef Lesli advises, “Avocados ripen just five days after they are picked from their trees. Once they are ripe, keep them in your fridge and handle gently to avoid bruising and enjoy.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

On the Menu ROOTS CAFE - The Peeto: Marinated grass-fed beef thinly sliced on baguette with horseradish avocado aioli, pepper jack cheese, sweet onions and caramelized jalapeno served with house made au-jus. 3474 S. 2300 East, SLC, 801-277-6499

ZEST KITCHEN AND BAR - Deviled avocados with turmeric-carrot hummus.

275 S. 200 West, SLC, 801-433-0589 RYE - Soft-egg scramble with roasted green chile, avocado and pepper jack cheese with house potatoes and toast. 239 S. 500 East, SLC, 801-364-4655

CALIFORNIA BY NATURE

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the hive / PROFILE

More Than Meets the Eye “Humans of Salt Lake City” Candidly CAPTURES COMMUNITY.

BY DEVON ALEXANDER BROWN

These are a few of the many faces Angelieri has captured over the years. For more, visit his “Humans of Salt Lake City” Facebook page.

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learned there’s a shining jewel of wisdom inside all of us.

“It used to be when I worked downtown, I would go to lunch and have my focus on where I was going and what was I going to order,” Angelieri said. “Now I can’t walk anywhere without wondering what can I learn from that person? What can that person tell me that will open my viewpoint more than it already is?”

Although Utah is the heartland of the LDS church,

Angelieri, a Mormon, often catches heat for featuring folks with Mormon roots. But he says that’s to be expected considering the area.

“I’m sure if there is a ‘Humans of the Vatican,’ he probably doesn’t ignore the Catholics,” Angelieri said.

“Regardless of background, go to the Facebook page, follow, spread the word, see what you can learn and discover. You never know who is going to touch you with their words.”

PHOTO ADAM FINKLE

PHOTOS MIKE ANGELIERI

S

alt Lake City isn’t the homogenous community the world would have everyone believe, and Mike Angelieri, the man behind photojournalism project, “Humans of Salt Lake City,” is proving that through candid interactions with the homeless woman on the corner and the student who bagged your last minute groceries.

But Angelieri wasn’t always so people-centric. That started late 2010, when an article about “Humans of New York,” the inspiration behind his project, was featured on MSNBC. Immediately recognizing the platform’s potential, he jumped online to see if anyone had beat him to the idea of launching a Salt Lake City spin-off. When search results yielded zilch, he created a Facebook page; some 40,000 odd followers later, and he’s still going strong.

“I’m not a therapist, I’m not a judge, I’m not a referee,” Angelieri said, adjusting his seat in the café downtown. “I just wanna hear your story. And people can glean from those stories whatever they may.”

And over the years, he’s

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the hive / BEAUTY

24-Carat Skin Care Get the Midas touch. those lines, melanin production and skin elasticity might be influenced by gold, but it is unlikely to happen to any noticeable degree. And the assertion that gold can cure allergies only applies if you are using it through medicinal treatments. Unfortunately, a gold mask won’t cure dust.

BY MADELINE SLACK

1

For Real

2

Gold-infused skin care products are popular because they do work. The antioxidant properties fight off free radicals, which are what cause age damage. Inflammation causes redness and acne, and the gold takes care of that as well. Finally, the gold is gold, so it adds a bit of luster to your skin and gives it the much desired glowy look.

In Truth

3 4 5

1. Peter Thomas Roth 24K Gold Mask ($80), nordstrom.com; 2.

Captain Blankenship Golden Waves Sea Salt Shimmer Spray ($16), anthropologie.com; 3.

Tatcha Camellia Gold Spun Lip Balm ($30), sephora.com; 4.

Pixi 24K Eye Elixir ($22), target. com; 5. Lonvitalité 24K Gold & Collagen Eye Mask, 6 pk ($28) lonvitalite.com.au

B

eautiful skin is worth its weight in gold. Literally.

The latest skincare craze sweeping the market is gold-infused products to make your face shine.

The Science The use of gold comes from Ayurvedic medicine, an ancient holistic medical practice from India. It may be 3,000 years old, but it’s still kicking. Gold or

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

“Swarma” is an overall health booster. It has antiinflammatory properties as well as being an antioxidant. It is thought to increase lifespan, intelligence, memory and skin glow. Sounds too good to be true right?

The Myth To be honest, there is quite a lot of hype about just how good gold is. Gold can’t physically lighten your complexion. Along

It is said that Cleopatra applied a gold mask every night before bed. Perhaps this led to her mysterious and much envied beauty.

Today’s truth: Gold certainly has a lot of benefits, but it isn’t a magical cure-all and it’s also not necessarily better than any other antioxidant infused skincare, like honey or charcoal for example. It is, however, very expensive—the majority of gold products range in price from $50-500. There are some cheaper products to try out if you want to be able to say you use gold in your routine, but, unless you have the money to spare, there are definitely other options that are just as good as gold.

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36

the hive / HOW TO

Hike with Your Dog! Who’s the Puppy? Who’s the Puppy?

BY JEREMY PUGH

“Mom. No, I’m not going to turn Mormon. I think I’ll get a dog!” That’s the Utah way.

WHEN TO GO: STILL GOING TO GET THAT DOG, HUH? Adopt a rescue from Best Friends Utah.

2005 S. 1100 East, SLC 801-574-2454 utah.bestfriends.org

Anytime! Now that you’re a dog owner in Utah, it is important that you take your giant, slavering untrained black lab puppy absolutely everywhere with you. We all love dogs! So. Much.

WHY? No idea. You’re the one who moved to Utah. You’re like,

Just leave its transportation out of the canyon to someone else who cares more than you and ignore the burning in your ears as that Samaritan curses you and your pooch.

WHERE TO GO: HOW MUCH? Can you really put a price on a creature that loves you unconditionally until he starts humping that lady dog and you’re like “Fennel! Get off her!”? But still yeah, lots and lots of money, time and inconvenience. Especially when Fennel gets into Jerry and Kestrel’s backyard chickens. Ooh boy. Also, Gary’s going to expect you to replace his ultra-light Therm-aRest sleeping pad. It’s possible you’ll have to recarpet.

Tanner Park or, as we like to call it, “What Life Will Look Like When Dogs Rule the Earth.” Millcreek Canyon has alternating on-leash and off-leash days. But those are for people whose puppy isn’t just the best little puppy ever.

Stay out of humanity’s last stronghold: The Cottonwoods.

Don’t forget the Farmers Market!

WHAT IF HE?

Make sure you carefully bag up your dog’s doo and then leave the baggie trailside because, eww, you’re not going to carry that around!

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

WHAT TO EXPECT: Poop. Steaming piles of human-sized poop. As the pup grows, you’ll need bigger bags.

PHOTO NATALIE SIMPSON

WHAT ABOUT THE POOP?

Jumps all over other hikers and mauls other dogs? That’s a great way to meet people IRL. Be sure to call out, “He’s friendly!”

WEEKNIGHTS @ 5, 6 & 10

DOWNLOAD OUR FREE ABC4 UTAH APPS ABC4 UTAH NEWS

ABC4 WEATHER

38

the hive / INSIDER

Tales from a Utah Barista Sometimes the line between COFFEE AND MILKSHAKE is very, very thin.

BY ASHLEY SZANTER

Publik Coffee Roasters

U

tah’s notorious sweet tooth has saturated every part of our culture. From specialty soda shops to front-door cookie delivery, Utahns have devised dozens of ways to satisfy their sugar cravings. Try to find a salad without candied nuts or fruit added. The bitter bean is often softened with a splash of cream or a bit of sugar, but our need for sweet has outweighed the beverage’s natural flavor. As a former barista for several years, I encountered my fair share of cringe-inducing coffee creations. Here are just a few to get your sweet tooth tingling (or crumbling): Trenta iced coffee with 13 pumps of classic syrup, extra cream and “extra extra extra” caramel drizzle. After handing the lady her almost white iced coffee, she asked for an extra cup of cream.

In case you’re interested in drinking coffee rather than sugar, there are some great local coffee shops in SLC ready to make you an artful cup ‘o joe without the sugar coma.

Publik Coffee Roasters— 975 S. West Temple, SLC Alchemy Coffee— 271 N. Center Street, SLC Blue Copper Coffee Room— 179 W. 900 South, SLC Sugar House Coffee— 2011 1100 E, SLC

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

Grande hot white mocha, 1 shot of espresso, 12 pumps white mocha syrup with equal amounts of caramel sauce and extra whipped cream. Oh, and caramel sauce on top.

Hot breve (Half-and-half instead of milk) latte with heavy whipping cream rather than the half-and-half. Thirty minutes later, he returned to say it was Just in case you didn’t really get the idea yet, keep in mind that syrup comes in at 20 calories per pump with the richer white mocha syrup hitting even higher at a whopping 60 calories per pump. For a little more math, the third drink on this list spent 720 calories on syrup alone. Holy sugar rush, Batman.

PHOTO ADAM FINKLE

Get your real caffeine fix

Grande hot latte with caramel drizzle, nonfat milk and only one espresso shot...with 16 pumps of vanilla syrup.

40

the hive / CHATTER

Look! It’s a plane! It’s Superman! No, it’s a bird! It’s migration season in Utah.

Mom’s the bomb.

Mothers are cooler than ever before. You gotta keep up, kids!

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Wetlands/Great Salt Lake AMERICAN WHITE PELICAN Close your eyes and you’ll think you were at the seashore. But Utah pelicans are freshwater-oriented and bigger than their brown seaside cousins. Gunnison Island on the Great Salt Lake is unusual because the birds are nesting where it is safest, not closest to where they feed. Check out a few GPS tagged birds and their travels from the GSL to Mexico: wildlife.utah.gov/pelican_webmap/

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Mountains and Sage Steppe MOUNTAIN BLUEBIRD Yes, it’s the year of the woman, but the male Mountain Bluebird deserves the spotlight. One of the most beautiful birds in the West, its brilliant color inspires a gasp every time you see it. The breeding males just glow against the green of a tree, but they tend to perch high and often blend in with the blue sky. Just look up. And gasp.

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Desert CANYON WREN The Canyon Wren is the most charming bird in desert canyon country. They have wren posture, cocking their tail straight up. They have big feet to grasp the tiny cracks of cliff faces to glean insects. Their narrow head and long bill gets them into narrow crevices for their dinner. Best: Canyon wrens defend their territory by singing.

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More than ever, mothers today are multitaskers. Besides taking care of home and family (or not), they are hikers, executives, artists, politicians, chefs, fashionistas, Olympians and even editors.

Conclusion: The traditional Mother’s Day gifts Will Not Do. Let our selection of appropriate presents inspire you to be a little more creative with your shopping this Mother’s Day.

1. Bee cosmetic bag ($20) Amy Boutique; 2. Sopranolabs rose geranium soap ($10) The Fellow Shop; 3. Sopranolabs rose geranium body oil ($28) The Fellow Shop; 4. Everything I Need To Know I Learned From a Little Golden Book ($10) Hip & Humble; 5. Corkcicle stemless glass ($27) Hip & Humble; 6.

Vilmain heart box ($37) The Children’s Hour; 7. Voluspa plum bloom candle ($11) Hip & Humble; 8. Fox bottle stopper ($10) Got Beauty; 9. Sabre polka dot pie server ($22) The Children’s Hour; 10. Gold rabbit ring holder ($13) Got Beauty; 11. Blush Jacey flat ($22) Amy Boutique; 12. Vegan tortoise hoop earring ($38) The Fellow Shop; 13. ban.dŌ rose iphone case ($32) Amy Boutique; 14. Rifle Paper Co. notebook ($18) The Children’s Hour; 15. Orla Kiely journal ($16) The Children’s Hour; 16. Hobo sable wristlet ($98) Hip & Humble.

PHOTO ADAM FINKLE

16

Everyone’s a Critic

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Doesn’t matter if you’re local or a tourist, everyone has something to say about Utah’s outdoors.

ILLUSTRATION BY ABIGAIL REMINGTON

“Delicate Arch looks like it might fall over at any time. It might fall over in the future. Doesn’t look anything like the license plate.”

–Lisa V., SLC, Utah. (Arches National Park)

“Never again. Perfect if you are either a dedicated hiker or a family stroller. Paved walkways and short ‘trails’ for the latter set, and cross-country all day hikes for the former. Scenery is grand and huge and up in the air and distant and impersonal. I got bored fast, and the 109° heat didn’t help in the least.”

–Bob P., Boston, Massachusetts (Zion National Park)

“Last night we hiked up hill and narrow ledge to enjoy the magnificent Delicate Arch in the golden hour before sunset.

Along with several hundred other people. For the entire time individual by individual, or small number by small number of narcissistic, selfish people posed right in front of the arch for their personal photo.” –Rick R., Palo Alto, CA. (Arches National Park)

“The water is super warm, like bath water. It’s also very shallow pretty far out so if you have kids that can’t swim, they’ll be fine. But all the flies are really gross. I’ve never seen so many in my life! It reminded me of those scenes in The Mummy where flies come out of his mouth when he roars and the flies parted when you walked, just like the scarabs did in the movie.”

–Jessica K., San Jose, CA (Antelope Island State Park)

Go with the Flo

UTAH WEIRD

Drive through Ogden’s City Cemetery until you find the headstone marking the grave of Florence Louise Grange. Flash your headlights three times and wait.

If a misty green figure appears, you have encountered Flo. She’s waiting for her ride. Legend has it

“Don’t go there just went last week left with a rash on my butt and testicles [sic] it should be called swim and itch. The only positive thing was I caught a rare Pokemon.”

–Mac D., Los Angeles, CA (Crystal Hot Springs)

that Flo was standing on the curb waiting for her date when she was tragically hit by another car and died. Turns out, the truth is a sadder story. Flo did have a boyfriend with a car—he would stop by her house and blink his brights three times to let her know he was waiting for her. But

he never came to pick her up that fateful night. The year was 1918 and Flo had the flu. She was quarantined. As she sat in her window, watching and waiting for her love to pick her up, she died—one of 700,000 influenza fatalities in the U.S.—a victim of that epic epidemic.

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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the hive / STATEWIDE

Shush no more— libraries are changing.

And that involves everything from literature to COMPUTER LITERACY.

W

hen Peter Bromberg was named as the executive director of the Salt Lake City Public Library in the fall of 2016, he told the community that his initial goal was to simply “listen and learn.”

Addressing a meeting of the Utah Library Association a year after taking the helm of the state’s highest profile library system, Bromberg shared one of the things he’d discovered: The future for libraries in America was going to be “deeply weird.”

To understand that weirdness, we’ve got to take a few steps back. In fact,

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

we’ve got to go back before the creation of Salt Lake City’s library, which was founded in 1898. We’ve got to go all the way back to the moment prehistory became history—a point in time often marked by the creation of the world’s first library—an archive of clay tablets in southern Mesopotamia, some 4,600 years ago. Ever since, libraries are built as repositories of the written word.

Not anymore.

When new libraries are designed, and old ones are refashioned, the central purpose isn’t storing books and facilitating research. After all, Bromberg said, “most of us

carry around the world’s most expansive library in our purses and pockets.”

So what’s the purpose of today’s library? In no small part, Bromberg said, it’s just to help people keep up.

“The pace of change in our world is exponential,” he says. “Things aren’t just happening faster. The disruptive technologies come faster and faster.”

When Bromberg started his career, he says, library officials would often rely on

five-year plans, and that was a good way to figure out what each institution needed to do to meet the evolving needs of its community—often through slight shifts in the types of books carried.

“If you go back 30 years,” he said, “libraries would buy a lot of books and put them on shelves. That’s information, and that’s knowledge. You don’t have the knowledge, but we do, so come into our building with your empty head and check

PHOTO ADAM FINKLE

BY MATT LAPLANTE

43 Bromberg’s counterpart at Salt out some books to fill your head with Lake County Library Services, Jim knowledge. That was the model.”

Cooper, agrees.

Today’s libraries have been rethought “We’re not necessarily looking for real with the specific intent of facilitating cerebral, introverted individuals,” Cooper multiple forms of literacy. This still said. “A lot of people became librarians includes helping people develop a because they’re intellectual and a little bit lifelong love for reading, but it also means introverted, but we’re not just engaging helping patrons evaluate information more within our building; we’re also they find online, keeping abreast of taking our services outside these walls.” digital trends, thinking critically about In a typical week, that might include media, understanding the way society is facilitating programs at changing and using the homeless shelters, evolving tools that are shaping visiting with members the way we work and create. of the business For people who have come community, bringing with the reasonable books and other media assumption, built up over to a local hospital or millennia, that libraries are all facilitating a story time about the books, this can at a women and indeed be weird. children’s shelter. “It’s It’s not just for patrons. To definitely a understand what people need repositioning of to stay literate in a world that expectations,” he said. changes so rapidly, librarians It’s a shift that are having to come out from Raquel Ruiz welcomes. behind the reference desk and After immigrating engage with people in ways from Mexico, she got that shatter “shusher” her first job with the stereotypes.

Bromberg’s earliest –PETER BROMBERG county library system as a custodian in 2013. initiatives include re-training his staff to conduct both quick on-thespot surveys of library visitors as well as deep-dive interviews with members of the community, all with the aim of getting a steady stream of information about what people need to stay literate amidst rapid change, and even what new kinds of literacy exist.

That requires a different kind of librarian. “If I had to say we’re hiring for one thing, it’s emotional and social intelligence,” Bromberg said. “We need people comfortable walking the floor, proactively approaching people and reaching out to talk to people about their needs, as opposed to sitting behind a desk and waiting.”

Not everyone is going to like that sort of thing. “There are going to be people who are going to say, ‘I don’t want this; it’s not what I signed up for,’ and that’s okay,” Bromberg said.

MOST OF US CARRY AROUND THE WORLD’S MOST EXPANSIVE LIBRARY IN OUR PURSES AND POCKETS.

“Working there, I really started to fall in love with what libraries do,” she said. “I especially like that we are becoming libraries without walls, where technology is allowing us to provide services to a community that we’ve never had before.”

Within the walls, things are changing too. Ruiz noted that the library provides spaces for “ESL classes, yoga, Zumba and all sorts of other programs.”

As we change the way we conceptualize libraries, Cooper said, we’re also changing the way we construct them.

He’s seeing that shift happen right now; the county is building five new libraries in the next three years.

“We used to design libraries around the collections,” he said. “Today, people aren’t coming in just to consume content, so, instead of designing space for the collections, we’re designing spaces for people.”

But since future needs are so uncertain, Cooper said, and buildings need to be able to last for many decades to come, that means open-space designs that can be flexible to fit evolving community needs.

“We’re the community gathering center,” he said.

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Sweethearts and High Spirits Ball February 10, Union Events Center, Photos by Beehive Photography

1 Rian Wendling, Kite Gunson, Mack Dowiak, Megan Wright, George and Meg McConville 2 Jerika Lee and Matt Park 3 Jeff and Stephanie Orgill 4 Dancing the night away.

5 Showcasing some sweet moves.

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Salt Lake magazine’s Dining Awards 2018 February 20, The Falls Event Center, Photos by Beehive Photography

1 Chefs and foodies wait to hear the winners. 2 Omar and Mary Malouf 3 Eric Debonis and Faith Scheffler 4 Cucina owner 5 Briar Handly, Mary Malouf and the crew from HSL 6 Jorge Fierro and friends

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

H OPE

Board of Trustees Ron Weiss Jackie Stinnett Zack Forbush

Misty Birch

Bob Kinney RELENTLESS Carly

Watts ������� ����������� Jason Cowan

Light The Night Executive Committee Cathy Keen Misty Birch Fritz Froerer ADVOCACY Camie Brinkerhoff Mike Walsh Man & Woman of the Year Leadership Committee Bob Farrell Jeff Hennessy

Tonya Hoopes Jeanne Hayes Magdalena Kovacsovics David Morris Jesse Crowne Amy Knapp

RESEARCH

Doug Gulbrandsen

Tiffanie Booker Adam Ingersoll Carson Pearson Jolynn Carlson

Students of the Year Leadership Committee Jamie Blaisdell

OUTREACH

��� �������� Rachel Bolin

Grace Petty Stacey Bergquist Lisa Prudden Rhonda Bromley Lisa Howell The Leukemia &

Lymphoma Society’s Utah Chapter

Tha�k you to a�� o� our �o�u�teer �ea�ers� your i���ue�ce is �ri��i�� us c�oser to a cure� Join the LLS family! The Leukemia & Lymphoma Society’s Utah Chapter is curre�t�y �ui��i�� our �oar� o� Trustees a�� Lea�ership Committees� Make a difference today!

801.281.6618 www.lls.org/utah

the

biz

PEOPLE | IDEAS | MONEY

PHOTO ADAM FINKLE

Big Jelly Red . . . . . . . . . 48 Glass Spider Publishing . . 49

Josh Webber

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the biz

Be like a jellyfish.

Jelly fish are the most efficient animal in the world. They float, unlike regular fish who have to swim, and conserve massive amounts of energy in the process.

Recently, the red jellyfish Tiburonia granrojo was discovered in the depths of the ocean off the coast of Japan. Nearly three feet in diameter, this monster is the king of jelly fish, and the inspiration for Big Red Jelly’s name.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

Entering the “Real World” The line between college career is being BLURRED by young entrepreneurs.

BY MADELINE SLACK

As a student of French at the University of Utah, Josh Webber found himself regularly advising overstressed graduate students on where to get out and have fun. As interest grew, Webber realized he needed more than word of mouth, he needed a list. He called it The Society Nightlife Agency (thesocietyu.com).

Members use their exclusive black card to get deals at local bars: entry, drinks or appetizers, free of charge. The Society took off, and Webber found himself running a business.

Gradually, the business took over his life, leading him to a question: What’s my exit strategy? Webber didn’t have one, but an email appeared in his inbox with the answer; Someone wanted to buy Webber out, so he sold The Society, graduated and started his first marketing agency: Big Jelly Red. In college, “the [marketing] courses were … a niche where [I] fit” Webber explained, “Even

with The Society, it was the marketing aspect that made [me] the most excited.” Webber saw a deficiency in the market for marketing. “It’s oversaturated and extremely competitive,” but no one was looking to help small businesses.

Big Jelly Red’s clients are small companies, attracted by efficient pricing for services which are impossibly expensive at other agencies. “99 percent [of marketing] is finding the right process that meets dividends,” and that is just what Webber has done, for himself and his clients.

Being an entrepreneur is no small task but, Webber has “ideas on what ... to do and where [he can] bring value.” So far, he’s been right.

The Society is a huge success, and Big Red Jelly has gained nearly twenty clients since its debut four months ago. What does it take?

According to Webber, “Bravado. You can’t be scared, like, at all.”

PHOTO ADAM FINKLE

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Weaving Passion Into a Niche Business LOCAL AUTHOR creates new opportunities for aspiring writers.

PHOTO ADAM FINKLE

BY ASHLEY SZANTER

While the epicenter of publishing remains New York City, there are those along the Wasatch who want to make the publishing process accessible to those who aren’t J.K. Rowling or Stephen King. “Even if you’re famous, there is no guarantee that your book will get picked up by a major publisher,” says Vince Font, owner and CEO of Ogden’s Glass Spider Publishing. Font (yes, that’s really his name) entered the publishing game by co-writing American Sons: The Untold Story of the Falcon and the Snowman with Christopher and Cait Boyce, a memoir chronicling Christopher’s conviction of espionage with Andrew Daulton Lee in 1977.

American Sons would be Glass Spider’s first official title. After unsuccessfully trying to place the book with a well-known publisher, the group took matters into their own hands. “I learned so much in the process of self-publishing because it’s not too intuitive,” recalls Font.

And others soon sought Font’s advice after finding equal difficulty breaking into the elite publishing markets created by publishers like Penguin and Random House. “I started giving so much advice to local writers—what to do, what not to do, how to start. I thought that I should just start a service,” says Font.

Glass Spider Publishing now offers full editing, design and marketing services to aspiring writers of fiction, nonfiction and everything in-between. But don’t call them a vanity press. “Most vanity presses don’t require you to have your book edited.

They just print it for you as is. The difference is that I really care about the content. I don’t take every single book sent to me. I review everything, and my editors work with it to see if it’s publishable, needs work or needs a complete rewrite,” says Font. “I don’t want to put my name on anything I’m not proud of.”

Font is shocked by the success of his own

business. “I never thought that it would take off.

And then the inquiries just came pouring in.

We’ve had to contract out lots of work to meet the demand.” For more information about Glass Spider or how to apply for your own publication process, visit glassspiderpublishing.com.

What’s in a Name?

Font looked to David Bowie when trying to name his new business. “Bowie died right before I was naming the company, but I didn’t want to call it ‘David Bowie Books.’ He has a song called ‘Glass Spider,’ and, in that song, he is reading, speaking and telling a story—a fable. The name resonated with me, so I called it Glass Spider Publishing.”

I STARTED GIVING SO MUCH ADVICE TO LOCAL WRITERS I THOUGHT THAT I SHOULD START A SERVICE. –VINCE FONT

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

go

TRAVEL | OUTDOORS

Down to Bluff, Utah . . . 52 Outdoor Photography . 63

Just one of the picturesque landscapes in Bluff, Utah

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Worth a Trip

Bears Ears National Monument and more See what ALL THE FUSS is about in Southeastern Utah.

BY JEREMY PUGH

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

and peaceful scenery that didn’t do anything but be beautiful and serene, is Bluff, Utah. The town boosters are billing themselves as the “Gateway to Bears Ears” and rolling out the welcome wagon for curious visitors who don’t give a hoot what the politicians say—they’re in it for the Wonder.

Salt Lake City

Where the heck is Bluff?

Bluff is a cute little town at the darn-near bottom of Utah on US Highway 191. For Salt Lakers who often stop in Moab for their S. Utah adventures,

Bluff

PHOTO UTAH OFFICE OF TOURISM, SANDRA SALVAS

Southeastern Utah has been in the news, big time, lately. The area that encompasses and surrounds Bears Ears National Monument is a focal point in the debate over public lands in the United States. But that doesn’t mean you can’t go there.

While the politicians grandstand, the protesters protest and the lawsuits fly, it’s still one of the most beautiful places on Planet Earth, and if you’ve been wondering what all the fuss is about, well, it’s about wonder. Capital “W” Wonder. In an area long famous for such, the best launching pad for an exploration of all this uppercase Wonder, splendor

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dwellings, pottery and many other artifacts preserved in the dry desert air.

Dining beautiful red cliffs, it was a welcome sheltered spot after a hard journey.

Over the years, it’s been an outpost for folks recreating in the region and film crews who came to make movies amid the splendor of nearby Monument Valley and Valley of the Gods (see sidebar). Bluff is also located on the bottom corner of a loop that takes you around the Cedar Mesa area, where the disputed Bears Ears National Monument is primarily located.

Navajo for “Hygge”

PHOTOS UTAH OFFICE OF TOURISM, (LEFT) SONYA DOCTORIAN (RIGHT) BARRY GUTIERREZ

Valley of the Gods

it’s about two hours further. The area was initially settled by Silas S. Smith, an early church leader and nephew of LDS Church founder Joseph Smith.

Asked to settle the area around the San Juan River, Smith led a party of 200-plus on an expedition to start a farming community in southeastern Utah. After forging more than 200 miles over difficult terrain, the settlers arrived on the site of Bluff in April of 1880. The town is situated beneath its namesake Bluffs and the Twin Rocks formation. Tucked in below the

Bluff’s proximity to the Navajo Nation means that there is a strong Navajo feel to the town. On the surface, this just means you’ll see lots of native art on display and most of the local business are staffed with Navajo workers. But it’s more than that. The locals call it Ho´zho´ which is one of those Navajo words that can only loosely be translated into English but is a concept of peace, balance, beauty and harmony with the passage of time. Bluff’s modern history is typical of a settlement of the frontier, but its’ prehistoric history reaches back, way back. You can truly feel the Ho´zho´ when you consider that more than 1,000 years ago in the area surrounding Bluff there was a thriving population of what are loosely known as Ancestral Puebloans. They built cliff dwellings in the canyons of Cedar Mesa starting around 650 AD. This period ended around 1300 AD, when this ancient people left, likely in response to a multi-year drought, and dispersed throughout the region, leaving their

Southeast Utah is still a little rough on the dining front, but there is one bright spot. Duke’s at the Desert Rose Inn (701 Main St, Bluff, Utah, desertroseinn.com, 888-475-7673) has a lovely patio and a menu of seasonal fare. Your other option is the Twin Rocks Cafe (913 East, Navajo Twins Drive, Bluff) open year-round and located below the eponymous rock formation that marks the entrance to Bluff. Both spots have a liquor license, with beer and wine available while dining. On that subject, Southeastern Utah, while not quite dry, is parched.

Blanding does not allow alcohol sales at all, for example, so plan accordingly. For a good cup of coffee and light menu, try Comb Ridge Bistro & Espresso Bar (680 Main St, Bluff, 435-485-5555) Bluff is near the Navajo Nation, so many of the workers in town are Navajo, and the town’s gift shops are good spots to shop for traditional arts.

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Worth a Trip

Momument Valley

House on Fire Ruin on Cedar Mesa

Oljato-Monument Valley, located 46 miles from Bluff on the Navajo Nation within Arizona and Utah, has been featured in movies since the 1930s. Best known as the backdrop for many of John Ford’s westerns—including Stagecoach (1939) and The Searchers (1956)— the area is perhaps more recognized these days as the location where Forrest Gump (Tom Hanks) decides to stop running in the 1994 film of the same name.

In fact, the popularity of the “Forrest Gump” spot, where US Highway 163 stretches off into the unique formations of Monument Valley, is marked and several turnouts have been created for folks who want to recreate the scene.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

Play There is a lot to explore in the area surrounding Bluff. First on the list is Cedar Mesa, which can be accessed by a collection of highways that make up a scenic loop running through Bluff and the other towns of the region.

The scenic loop made up of US Highway 163, Utah Highway 261, Utah Highway 95 and US Highway 191 is the main pathway to explore the area.

While these are all paved roads, if you want to head deeper into Cedar Mesa (and you will) you’ll need a high-clearance vehicle with 4WD, or you got the rental insurance, right?

A good place to start is the Kane Gulch Ranger Station (Utah Highway 261, 435-587-1500).

It’s open from 8 a.m. to noon daily from March 1 through June 15 and Sept. 1 through Oct. 31. It’s located in the heart of Cedar Mesa near the Grand Gulch Trailhead and is an excellent resource for information. Permits for the backcountry can be obtained here as well. BLM officials at the station are somewhat taciturn

Desert Rose Inn

long sleeves are better than a tank top. There are many exposed areas and temperatures even in spring soar into the 90s. Pack plenty of water and drink it often.

Stay There are several roadside inns and guesthouses in Bluff, but the best of the bunch is the Desert Rose Inn (701 Main St, Bluff, Utah, desertroseinn.com, 888-475-7673), a modern well-appointed full service hotel.

The Desert Rose is a comfortable place to come home to at night.

Recapture Lodge (250 Main St, Bluff, recapturelodge.com, 435-672-2281) is a some-frills, less-expensive option with various room configurations. It offers a trail system to explore the San Juan River and family play areas. Recapture Lodge also owns the Adams House, a renovated historic home in Bluff that is well-suited to larger groups and families.

PHOTOS (LEFT) ROSIE SERAGO (RIGHT) BARRY GUTIERREZ

RUN FORREST, RUN!

about archaeological sites in the area. There are several spots that are well known, like Butler Wash and House on Fire, and rangers will happily direct you to these areas. But you can expect them to be tight-lipped about other sites in accordance with regulations regarding antiquities. The BLM walks a high-wire between protecting these sites from vandals and its role as a steward of public lands.

Basically, do some homework, talk to fellow hikers, be a curious and open-minded traveler and all will be revealed.

Also, get some good maps, USG maps are sold at the Kane Gulch Ranger Station and can be ordered through the Canyonlands Natural History Association (800-840-8978).

Along the loop, you will find Valley of the Gods, a stunning collection of beautiful spires and bluffs. The Valley is well-signed and accessible by a graded dirt loop road. Depending on which way you drive the loop across Cedar Mesa you will either go up or down the Moqui Dugway, a spectacular climb up to the mesa’s top. This graded-dirt road is a nail-biter for sure with steep drop-offs and only open to vehicles that can navigate its hairpin turns—sorry RV owners.

Religiously wear sunscreen, a large brimmed hat and light

In the Heart of Idaho Wine Country...

Taste the Good Life CALDWELL, IDAHO: Experience wine with family and friends at the14 boutique wineries on the scenic Sunnyslope Wine Trail. Before resting in a quaint B&B or a local hotel, spend your evening just a short distance away in downtown Caldwell. Indian Creek Plaza, Idaho’s premier outdoor event space, will surely create a memorable experience filled with evening entertainment.

Downtown boasts a growing Farm-to-Fork restaurant scene to fill your culinary desires.

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

GREAT

GETAWAYS 2018

P HO T O C O U R T ES Y OF R ED MO U N T A IN R ES O R T

YOUR GUIDE FOR PLANNING YOUR NEXT GETAWAY

R e d Mo u n t a i n R e s o rt gu e s t s e n j o y i n g c a n y o n y o ga .

SPEC IAL AD VER TISIN G SEC TION

GR E AT G ETAWAYS

MONTAGE DEER VALLEY AN AUTHENTIC yet refined mountain retreat Montage Deer Valley is located less than five minutes from Park City’s celebrated Main Street, offering a 35,000 square foot alpine spa, four inspired dining venues, along with amazing yearround activities including hiking, mountain biking, golf and fly-fishing.

Enjoy our special Savor the Summer offer which includes deluxe overnight accommodations, valet parking and daily breakfast (a $60 credit).

435-604-1300 9100 Marsac Avenue Park City, UT 84060 montagehotels.com

Apex Steak pays homage to our unique location high in the mountains of Empire Pass and serves steakhouse classics with a progressive twist. Featuring exceptional steaks cut from small family farms, ingredients from artisanal producers, sustainable seafood and an expansive collection of red wines from around the world, Apex Steak is Deer Valley’s premier dining setting.

Burgers & Bourbon serves the best of America’s favorite classics including gourmet burgers,

fresh cut fries, hand spun shakes, and craft spirits.

The menu pays homage to local artisans and farmers whose passion and hard work produce the finest ingredients.

Dalys Pub & Rec is an upscale pub experience right downstairs, a night out is ripe with possibility for adventure and reconnection.

Enjoy rousing recreational pastimes such as bowling, shuffleboard, darts and vintage arcade games, or catch an exciting sporting event on one of the many flat-screen TVs.

Compass Sports is our outdoor outfitter at Montage Deer Valley, a year-round hub for adventure enthusiasts of all ages and abilities.

With our official bike partner Scott all of Deer Valley’s trails can be accessed directly from the doors of Compass Sports.

There is no finer finale to a busy day of biking or hiking than a wellness experience at Spa Montage Deer Valley, our 35,000-squarefoot holistic-minded retreat.

Resonating with the ambiance of a European wellness retreat, our spa in Park City, Utah delivers tranquility in many forms.

Surrounded by inviting chaises, tables and chairs and serviced by the resort’s restaurants, the outdoor Alpine Pool and private sundeck provide a shimmering focal point for relaxing, soaking in the sun or chatting with friends over fresh lunch fare paired with icy, summery drinks.

GR E AT G ETAWAYS

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

by the spectacular views.

Whether you’ve had a long day on the trail or are spending a romantic night out, the inviting outdoor patio and double-sided fireplace pare perfectly with Canyon Breeze’s elegant menu.

OUTDOOR RECREATION ACTIVITIES Open your guestroom door to a hiker’s paradise. From guided daily hikes right in our own backyard at Snow Canyon State Park, to kayaking excursions and customized treks to Zion and Bryce

SAGESTONE SPA & SALON

877-246-4453 1275 E. Red Mountain Circle, Ivins, UT 84732 redmountainresort.com

Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa customblends indigenous desert botanicals, local honey and mineral-rich muds, clays, and salts to create tangible,

restorative effects. Indulge in a spa experience that can only be had at Red Mountain Resort.

CANYON BREEZE RESTAURANT Using the healthiest and freshest ingredients available, the cuisine at Canyon Breeze is only surpassed

Canyon National Parks, Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

WELLNESS PROGRAMS & ACTIVITIES Connect with nature with yoga in Snow Canyon or feel the rhythm with Drums Alive®. Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and TRX boot camps to meditation workshops. No matter what your age or ability, we have a class you’ll love.

GR E AT G ETAWAYS

SOUTHWEST IDAHO SUMMER IN Idaho is all about getting outside.

The fun starts the minute you step out your door.

Whitewater, award-winning wine, mountain biking, and a sunset cruise on McCall’s Payette Lake — whether you are looking for an idyllic camping spot in the mountains or your next big adventure in the desert, Southwest Idaho delivers.

PO Box 2106 Boise, ID 83701 visitsouthwestidaho.org visitidaho.org

Brundage Mountain Resort has several mountain biking trails with various levels of terrain that cater to both first-timers and experienced bikers. The lift service will drop you off at BlueBird Quad, which leads to a 20-mile downhill cruise through the wilderness.

Southwest Idaho has some of the most famous whitewater in the nation.

Even if you’re not into big time adventure, you can still enjoy some big time fun while creating a completely

unforgettable experience.

You’ll find some of the best whitewater rafting in Southwest Idaho.

McCall Lake Cruises is the boating experience in McCall, ID. The IDAHO’s

Main deck is equipped with a full beverage/snack bar, restrooms, heated enclosed area which is capable of offering a sit down dining experience. The open Upper Sun Deck offers beautiful unblocked views in all directions.

At the heart of downtown Boise’s food scene is 8th street, a lively hub of local fare where you can find everything from fine dining to hole-in-the-wall pizzerias. Enjoy artfully designed atmospheres

and memorable craft cocktails. The food (and the atmosphere) is genuine with no pretense.

SW Idaho wine is fun, approachable and deeply rooted in our agricultural heritage. Why is SW Idaho producing some of the best wine? Our climate! Here, rich soils combine with ideal rainfalls and warm summers to produce outstanding grapes for world-class wines — and, as a result, one of the nation’s most recognized up-and-coming appellations.

GREAT G ETAWAYS

LOGAN, UTAH MAKE YOUR escape to Logan, Utah. We’re just off the beaten path and you’ll like it that way. It’s an easy 90-minute drive north of Salt Lake City.

This slice of Americana is like a step back in time.

The beautiful agricultural valley is nestled between two majestic mountain ranges and home to Utah State University. The pace is a little slower, while tons of options of things to do will keep you as busy or relaxed as you want to be.

800-882-4433 explorelogan.com

Stroll through downtown Logan with its charming cafes, storefronts with character and unique specialty shops. Check out the Mormon pioneer tabernacle, three historic theatres, and the Bluebird, the longest running restaurant in the state complete with old-time soda fountain. The gardeners market is every Saturday morning at the historic courthouse mid-May through mid-October.

Logan has an array of unique locally owned restaurants,

and you’ll also appreciate the self-guided Foodie Trek and Signature Products Tour. Visit our food production facilities for famous cheese, ice cream, Caffe Ibis coffee, Pepperidge Farm cookies, Cox honey, Lower meats, hand-dipped chocolates, and more. Other unique products include handmade soaps and lotions, pajamas and socks.

Explore Logan Canyon

National Scenic Byway

where you can hike, picnic, mountain bike, canoe, fish,

bird watch, ski, snowmobile, horseback ride, and rock climb. The forest is a 5-minute drive from downtown. The 43mile Logan Canyon National Scenic Byway features dramatic limestone cliffs and forested canopies on the way to the breathtaking turquoise waters of Bear Lake.

Step back in time at the

American West Heritage Center, a 160-acre outdoor living history museum.

Experience the Old West hands-on and learn about mountain men, farmers, and pioneers. Watch the blacksmith at work, take a wagon or pony ride, throw hatchets, see the bison, make arts and crafts and listen to stories and music and more.

Springtime is beautiful and summer is loaded with activity. Each summer Logan becomes Utah’s Heart of the Arts with three live-performance theaters in the historic theatre district booked with great

shows. Ticket prices are unbelievably affordable, the scenery and costumes are spectacular and the performances are brilliant.

The award-winning Utah

Festival Opera and Musical Theatre opens

July 5-Aug. 4. More than 300 performers straight from New York and Broadway present famed works such as Barber of Seville, The Secret Garden, Into the Woods, You’re a Good Man Charlie Brown and Amazing Grace along with concerts, backstage tours, breakfast with the stars and academy classes.

Right around the corner is the 1913 Caine Lyric Theatre, home of one of the Lyric Repertory Company, one of the only true remaining repertory companies in the nation. The same lead performers star in a rotating schedule featuring a musical, a mystery, a drama and a comedy. The newly restored 1924 Utah Theatre hosts live performances and classic movies.

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Pics

PHOTO ROSS DOWNARD

or it didn’t happen Make your outdoor VACATION PHOTOS look as epic as they feel.

BY TONY GILL Moab, UT

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Outdoors

Nobody believes you. Sorry not sorry. In an era of fake news accusations and shrinking attention spans, you lack the credibility to spin a legendary yarn or find an audience receptive enough to make it past the first two sentences of your mass email nobody opted into receiving. How on earth are you going to convey Southern Utah’s crimson brilliance, or your astonishing heroics on the ski slope? It’s simple: photographs, but they better be good. The internet’s already full of crap, so don’t fill our feeds with more garbage. Be part of the solution.

Yes, I’m fully aware of the irony behind my stance. Few, if any, people are likely reading these words because the associated photographs are far more captivating. Those diligent enough to follow along are about to be treated to some wisdom from professional adventure photographer Ross Downard on how to make your outdoor photos pop.

Most among us know the disappointment of seeing stunning landscapes and death defying stunts reduced to flattened, uninspired images. Follow Downard’s advice, and you’ll be sure to make your high school ex jealous with your killer Instagram feed.

The Expert Meet Ross Downard. He’s an accomplished outdoor and adventure photographer with work published in some of the most respected outdoor publications in the world—he’s even graced the pages of this prestigious periodical. Downard can shoot everything from red rock arches, rock climbing and deep powder skiing to fly fishing, cycling and family hiking while always making it look epic. You can follow his daily adventures on his Instagram page, @mtnranks.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

Above: Kanarra Creek slot canyon in Zion national park.

The Big Picture No matter your chosen outdoor activity or location, there are a few things to keep in mind that will help out any photo from the start. “Always try to create a sense of space,” Downard explains. “I know it sounds cliché, but that feeling of being small in a grand arena, almost making the person a very small piece of an enormous puzzle, usually works.

Sometimes it can be as simple as getting a little further back than you think to get the shot.”

Downard also recommends finding inspiration in

imitation. “Look through a magazine to find photos that capture your attention. Try to recreate those shots when you’re outside,” he says. “You wouldn’t pick up a guitar for the first time and start writing your own songs. Copy what others have done to help build a foundation.”

Making Colors Pop: Photographing Red Rocks The heavily saturated hues of Southern Utah are a large part of what make the environment

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

@slcairport

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Outdoors

get the gear

“The best camera is the one you have with you.” Banal proverb or not, it couldn’t be more true. Most of us will be more than happy with an iPhone and the Snapseed app, and that massive DLSR you’re thinking of purchasing is very likely to be the camera you don’t have with you. If you want to up your game, Downard recommends something in the middle like the Sony Cyber-Shot DSC-RX100.

Behind that alphabet soup of a name is a compact digital camera that will fit in your pocket and won’t break the bank. It’s $449 at your local retailer— aka online electronics superstore.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

so inspiring. It can be difficult, however, to recreate those colors through photography. “The desert has a really high contrast between light and shadow.

The eye can process it, but the camera tends to pick up one or the other,” Downard says. “The two best methods to the madness are shooting in low light, meaning sunrise or sunset, and by shooting when it’s cloudy. If you try to shoot in the middle of the day, you’ll get harsh light that flattens the image.”

Adding Action: Shooting Skiers & Snowboarders Skiing is frequently fun and occasionally terrifying. Unfortunately, most skiing photo-

graphs are neither. Downard stresses the importance of adding dynamism and movement to the image. “Composition is especially important, so don’t put the subject in the middle of the frame. It’s basic rule of thirds stuff. If you want something to look steep, for example, you have to shoot from a side angle with a foreground and background layer to represent the space, even if it’s just a small bush, a branch or a rock.”

“Try to avoid taking a ‘snapshot’ of what you’d normally see. Whether that means getting down to the level of the snow or shooting above from a tree, looking at things from a slightly different perspective than normal can add so much to what you’re portraying.”

It’s Not About You: Snapping Fish Photos When it comes to the grip and grin fly fishing photo, remember it’s not about the angler.

“It takes some practice not to look like a goober holding a fish, but it’s the classic pose,” says Downard. “Make sure your hands are behind the fish, and hold it out front so it’s closer to the camera.”

For shooting scenic and action shots on the river, Downard suggests dusting off the low light and time of day lessons from desert photography. “It’s even better if you can stay low to the water and shoot slightly backlit photos. That way, the line will kind of glow rather than get lost in the background.”

PHOTO ROSS DOWNARD

The Best Camera

Fly fishing in Kemmerer, WY

Photo Š 2011, Dave Sansom

Liberty Park

Sugar House Park

Experience public golf at its best Seven diverse courses at six convenient locations.

Visit slc-golf.com for more information and to book your next round.

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on the table

“Dinner is served.”

FINE DINING used to be the pinnacle on which we all aspired to eat. Now, the tradition is pretty much confined to PBS period dramas.

BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

Chef Nick Fahs S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

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I

s fine dining dead?

Wait. Before we try to answer that question, here’s another: What is (or was) fine dining? Is it all about having to confront a daunting array of forks and glassware? Is there a difference between fine dining and expensive dining? Is there a difference between formal dining and fine dining? I asked a number of local chefs—all experienced in high-end kitchens—what they thought of the future of what we used to call “white tablecloth” restaurants. Are we redefining fine?

THE RESORT:

HIGH ON THE MOUNTAIN TOP The ski resorts are one of the last vestiges of fine dining in Utah. As Utah’s rough and tumble ski culture was infiltrated by outsiders accustomed to the established luxury of European ski resorts, local resorts began to polish up their silver and their acts. Stein Eriksen’s Glitretind has long been considered the ne plus ultra of ski-and-dine; Executive Chef Zane Holmquist reflects on how to keep that reputation while serving people dressed in baseball caps and T-shirts.

“Fine dining is a luxury, not a need,” he says. “People want to escape to a cushioned environment. They want to be coddled and buffered from reality. It’s not

Chef Zane Holmquist

about the price; it’s about the experience.

If there was not a tablecloth, my mom wouldn’t consider it fine dining. It’s a signal that the restaurant is going to pay attention to details. Fine dining is more about the service level and the experience than the food. You can get phenomenal food from a pizza place or a taco stand.”

According to Holmquist, New York City was one of the last bastions of formal dining in the U.S. But no one dresses up in New York anymore. There’s not necessarily a rose on every table covered with a white cloth or servers in tuxedos.

“To me, it’s the service,” says Holmquist.

At the fine dining level, the service is anticipatory—servers know what you need before you do, they control the pace of the

meal, so courses come at gracious intervals and there is plenty of time for diners to converse. Of course, the food has to be impeccable. But the restaurant needs to create a sense of occasion. Half of our diners are not tourists, but Utahns in for a special occasion.”

Still, Glitretind is part of a resort—that means their fine diners often include children, and these days, they are not supposed to be seen and not heard. It can’t be stuffy—the old rules about dinner jackets can’t apply to guests who are there for an outdoorsy vacation. And, Holmquist points out, dining habits have changed.

“People don’t always want a multi-course dinner. Technology has broken a lot of fine dining etiquette barriers, especially in the

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on the table

Executive Chef Nathan Powers

last six years. Cellphones on the table are the norm.”

Millennials have changed fine dining, too. Many of that generation aren’t comfortable being served— they’re more inclined to want to make friends with their server rather than respecting the traditional distance between served and served-upon.

Creating an environment for the guests is the goal of any good restaurant. Fine dining establishments just pay more attention to detail— servers must be sensitive to each table.

One might have just come from the slopes; another is there to celebrate a wedding anniversary. Above all, service elevates according to the expectation of the guest. “Servers here train for five to seven days,” says Holmquist. “It takes effort and time to grow into a fine-dining serving position. It’s a career to some. But what’s really required is intuition, and you can’t teach that.”

IF YOUR NAPKIN FALLS TO THE FLOOR, YOU’LL HAVE A NEW ONE BEFORE YOU KNOW IT.

Glitretind at Stein Eriksen Lodge, 7700 Stein Way, Park City, 435-615-0804, steinlodge.com

–Nathan Powers

THE HOTEL:

DOWNTOWN DINING

Executive Chef Zane Holmquist

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Nathan Powers is executive chef at Bambara, another fine dining restaurant attached to a hotel. But his diners are more likely to be here for power than powder.

Hotel Monaco caters to business people, and Bambara serves suits as well as opera-goers, pre-theater and special occasion diners. “We’re a true hotel dining room—we offer 24-hour room service and serve three meals a day,” but still, he says, Bambara offers fine dining. “It’s just that fine dining is no longer necessarily formal

dining in the traditional sense.”

Powers says, “If your napkin falls to the floor, you’ll have a new one before you know it. Dining here may not involve the cloche, the white tablecloth, the dress code, but some of our servers have been here 16 years.

We have a very tenured staff whose true interest is serving your particular needs— whether it’s pre-theater or a special occasion for grandmother. It takes about eight months for a server to move up from lunch service to dinner service. The rules of dining have changed, but so have the interests of the diners.”

“People’s knowledge of food and wine has exponentially increased. Sophistication is predicated on how knowledgeable you are, not how much money you make, and

71 THE LINE BETWEEN UPSCALE AND FINE DINING HAS BEEN BLURRED, BUT WE’RE TRYING TO REDRAW IT. –James Ables

Director of Operations James Ables

more a reenactment of Beauty and the Beast than a fine dining establishment.

That is all changing under Director of Operations James Ables and Executive Chef Billy Sotelo.

Gone are the silly wench costumes formerly worn by servers. Caviar, escargots and lobster are still on the menu but in fresh preparations far from the cliched dishes of the past. New luxuries include

tomahawk steak aged in a Himalayan salt-lined refrigerator and served on a handmade plate with a handmade knife from Jared’s Forge. Authentic, not imitative, luxury is the goal.

“What we sell is the whole experience that includes the finest food and first-rate service that you don’t experience at a lot of other restaurants,” says Ables. “The line between upscale and fine dining has been blurred, but we’re trying to redraw it.” La Caille focuses on special occasion dining, with the philosophy that fine dining can itself be the special occasion, and it seems to be working—according to Ables, numbers at La Caille are up.

younger and younger people are seriously interested in food. Diners are likely to ask, ‘Where’s that chicken from?’ and the server has to learn about where the food comes from as well as how it’s sauced. Everything is hyper-market specific,” Powers says.

Food is expected to be carefully sourced— the peaches should be from Utah, preferably Brigham City, not California.

Bambara is one of the last bastions of formal dining in the The Kimpton Group of hotels that house Bambara, but Powers suspects Kimpton has more fine dining in mind.

Will fine dining continue? Nathan votes survival.

Bambara, 202 Main St, SLC, 801-363-5454, bambara-slc.com

THE INDEPENDENT:

SURPASSING FORMER GLORIES La Caille, with its French chateau feel and peacocks roaming the grounds, was once the crown jewel of Utah restaurants. But over the years, because of lack of innovation and poor financial and personnel decisions, the once-glorious estate declined into a caricature of its former self, resembling

Executive Chef Billy Sotelo

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on the table

It’s hard. Restoring a reputation is harder than creating a new one. “We had to rebuild customers’ trust, to gain it back,” Ables says.

Sotelo explains, “The difference between La Caille and other restaurants is we’re focused on adding a sense of ceremony to a meal. We’re creating a memory.

And we’re teaching people how to make memories. We strive to overwhelm with what we do and along the way maybe teach new diners, millennials, who are raised on casual dining and take-out, something about the pace and grace of fine dining and the difference between stuffiness and grace.”

To that end, La Caille has offered a fine dining program to French students and culinary students for more than 20 years. “It’s basically an etiquette class. We serve them a fivecourse meal, including escargots,”

says Ables. “We teach them about what silverware to use and the language used on menus and at the dinner table. We teach them how to behave. And, even, how to converse non-digitally.”

La Caille, 9565 Wasatch Blvd, Sandy, 801-942-1751, lacaille.com

THE FUTURE OF FINE DINING What’s the opposite of white tablecloth dining? At Table X, you might think the answer is black tablecloth dining. There are no cloths, actually, but the black-topped tables are set with black napkins. And yes, that is symbolic.

“We wanted a new definition of luxury based on style,” says Nick

FOLLOW A FEW SIMPLE RULES Make your experience and the experience of those around you more pleasant.

Most diners don’t consider it, but the truth is, diners bring as much to a fine dining table as the server does.

1

2

3

The Napkin: Put your napkin in your lap

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shame—a spare dinner jacket available for men who had not arrived properly dressed? Fine, we’re a more casual society, but you should keep in mind that you, the diner, is part of what makes dining fine. The men in sleeveless T-shirts who keep their baseball hats on throughout the meal should be dining elsewhere. The same goes for women in cutoffs.

The Table: Lots of things Mabel never

4

Table X

The Attire: Remember the jacket of

mentioned should be kept off the table.

Ideally, your keys and your phone will be in a pocket or purse. But worried parents want to know if the babysitter calls. In our 24/7 work world, there are some calls you can’t miss. Excuse yourself from the table and find a place to take the call. Given social media, it’s ridiculous to be offended by people photographing their dinner, but please, try to be discreet. And quick.

as soon as you sit down and leave it there.

Do not blow your nose on your napkin. Do not scrub your mouth or the table with your napkin. Just dab your mouth. When you leave the table, put your napkin next to your plate. When you’re finished with your meal, put it in the same place—not on the plate, but next to the plate.

The Menu: If unsure of what to order, ask a waiter to make some recommendations.

If you, like most people these days, have a dietary restriction, ask a server to recommend suitable dishes before demanding that the chef cook to order.

Don’t be afraid to ask what an ingredient is.

The Glasses: A restaurant serving haute cuisine may have a staggering amount of glassware on the table, and each has its unique purpose. If unsure of which to use, just pay attention; the bus-person will pour water into the water glass, while

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the waiter or sommelier will pour wine into the appropriate wine glass. It’s also considered good manners to make eye contact with one’s dining companions when toasting.

6

7

8

9 10

The Wine: Never discuss the price of wine. When ordering, simply point out a wine in the category of your price point and ask the waiter (or, if there is one, the sommelier) for recommendations; he or she should understand and stick to wines within the desired price range.

Unless the wine has gone bad (hint: it will smell like wet cardboard), do not send it back just because you don’t like it.

The Cutlery: The fancier the restaurant, the more silverware you’ll find on the table. For those confused about which fork to use with which course, the rule of thumb is to start at the outside and work your way inward. Never cut up all your food and then eat. The knife and fork should be held while eating, with cutting of food to be done as you eat it. Never ever leave a spoon inside a bowl of soup.

Courses: Don’t order a salad for a main course. Fine dining is an experiential journey that begins with the appetizer or amuse-bouche and ends with dessert.

You bought the ticket, so take the ride.

The rule of thumb when it comes to courses is to order the same number as one’s dining companion; one person eating while another sits without food is awkward and embarrassing. Many of the world’s best restaurants offer special multi-course tasting menus, so that all diners can enjoy the same specific dishes at the same time.

Eating: When it comes to eating etiquette, there are a few general rules to remember: don’t slurp your soup, and don’t blow on hot food to cool it down.

The fork is meant to spear food, not scoop it like a shovel. Don’t use cutlery to gesture to your dining companions.

Never stick the entire spoon or fork in one’s mouth.

Conversation: Don’t raise your voice. Do not mention President Trump.

Chef Nick Fahs

Fahs], one of three chef-owners. We set out to give a facelift to fine dining—to give our own interpretation of fine dining and to define it in a new way.”

What should it feel like when you go to a fine dining restaurant? Unless you’re in a very big city, it’s not a good business model to do traditional white tablecloth dining. Fine dining should be scaled to the culture you’re in, according to culture you’re operating in. But still, says Chef Mike Blocher, you need to take service very seriously. “Here, the front of the house has to be aligned perfectly with the back of the house. Chefs run out of the kitchen to deliver food.

Soup is poured at the table, and your

napkin is always refolded.”

The most luxurious feeling in the world is that of being catered to. But these days, each guest’s needs are different and individual, and a server doesn’t know how familiar a diner is with the rituals of dining. A server has to “read” the table. A server at Table X could have one table that is savvy and another that doesn’t care—the point is to tailor their experience, so that each diner enjoys it. There are formal boundaries; you want to connect with guests but servers don’t sit down. You need to be approachable—not stuffy— but not pal-sy.

Table X, 1457 E. 3350 South, SLC, 385-528-3712, tablexrestaurant.com

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STRANGE SCIENCE, SERIOUS SOLUTIONS Utah’s researchers work to make people healthier and happier.

By Ashley Szanter Photos by Adam Finkle

T’S AN IDEA straight out of science fiction, and yet it’s very real: A prosthetic hand that connects to the brain as seamlessly as a natural limb, bending and twisting and grasping in response to brain waves. An amputated limb used to mean completely relearning everyday tasks. But not anymore—just ask Keven Walgamott, the primary test subject for a revolutionary new prosthetic that could give amputees not only full control of a cutting-edge prosthetic, but also their lost sense of touch. Losing his left hand and foot after being electrocuted at his Boise home, Walgamott now participates in one of hundreds of trials led by Utah researchers who are creating innovative solutions to the most perplexing problems of the body and brain.

Utah is home to scores of groundbreaking research from the University of Utah’s Huntsman Cancer Institute to Utah’s Science Technology and Research Organization (USTAR). And, while all of the stories herein are still in development or clinical trials, early discoveries promise to make the lives of Utahns, and those anywhere who struggle with everything from addiction to amputation, better.

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Keven Walgamott

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MAY SCIENCE BE WITH YOU “I WAS A big do-it-yourselfer,” says Walgamott. But he had no idea that his penchant for DIYing would eventually cost him not one, but two, of his limbs. “I was at our home in Boise, and we had our grass irrigated by a 20 ft well. The submersible pump went out, so I was going to change it. I pulled the pump up, but just about 5 feet away were some high voltage power lines. I pulled the pipe up and the electricity arced over on to the pipe—I was electrocuted,” recalls Walgamott. The current entered his left hand and ran through his body, exiting out his left foot. “I was life-flighted to the burn unit at USU.” Though doctors tried to save his left foot, Walgamott ended up needing both the foot and his left hand amputated. He is unsure how much electricity coursed through his body, but it was enough to earn him some notoriety. “I know I knocked 30,000 homes out of electricity. I guess I was famous in that way.”

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Dr. Gregory Clark in his U of U lab.

Amputation used to mean completely readjusting to life without limbs. The simplest tasks–opening a jar, tying a shoe–become close to impossible when you only have one hand, or one foot. Dr. Gregory Clark and his team in one of the U’s Bioengineering labs are working to develop a possible solution for amputees who have lost a hand, comically referred to as the Luke Skywalker Arm. But this isn’t science fiction. While Dr. Clark is careful to point out that the hand is made by DEKA, a company based in New Hampshire, his lab is working to make the hand more than just a remote prosthetic. “Even after amputation, the biological wires in the body, the fibers that send and receive messages from the brain, are still intact. But, with a missing hand, there is nothing to receive and enact the movement,” says Clark. “We connect the prosthetic to the existing biological wires in the muscles with the Utah Array—a wire grouping made by Utah-based Ripple that connects the fibers of the prosthesis to

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those in the subject’s muscles.”

Now, when a person hooked up to the prosthetic thinks about moving it, the signals will travel down the subject’s arm, into the prosthetic and move it according to the messages sent by the brain.

As if this wasn’t mind boggling enough, the new Luke Skywalker hand is equipped with sensors in the fingertips connected to the subject’s neural pathways. Not only can the subject send signals to move the prosthetic like they used to move their real hand, they can once again experience touch sensations through the prosthetic. “Based on our system of signals that go up and down the biological wires of the body, the hand will feel. The information traveling up the fibers from the prosthetic are the same as those that would come from a real hand. So it’s a given that the brain will interpret them exactly the same way,” says Clark.

Though it may seem the biggest benefit of the advanced prosthetic would be gaining back the hand that was lost, Walgamott was most pleased that the prosthetic significantly mitigated his phantom pain. Amputees often experience phantom pain, a phenomenon where the person feels pain where their limb would be—a result of regrown sensory fibers with nowhere to go. “It was pretty

stunning when I felt sensations for the first time. I still feel phantom pain in my hand and foot and all my fingers, but with the prosthetic, the phantom pain cancels out. It doesn’t last—an hour or so after the arm comes off, the pain comes back. But it took the phantom pain away, and it was absolutely wonderful,” says Walgamott.

Walgamott is still enjoying the small victories that come with testing the Skywalker arm. “Once the hand is attached, one of my favorite things to do was tell if something was large or small, soft or hard. My absolute favorite thing was using the hand to pull on a pillowcase. It was wonderful to be able to do that with both my hands”

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SNAILS SAVE THE DAY? UTAH’S OPIOID EPIDEMIC is no secret. But it’s never been declared a “public health crisis” even though the Utah Department of Health reports prescription opioids contribute to over twice the amount of deaths caused by heroin abuse. With over 7,000 opioid prescriptions written everyday in the U.S. and the high risk of addiction, it’s no surprise that 80 percent of heroin users started out taking prescription opioid medication. Utah’s particular struggle with opioid addiction results in several alarming statistics from Intermountain Healthcare: Only 10 percent of those with a substance abuse problem will seek help; 1 out of every 20 babies are born addicted to opiates in Utah; 59 percent of opioid users in Salt Lake County alone are unemployed. The problem is so dire that Intermountain Healthcare pledged $2 million to help fight opioid abuse this year.

Though it seems insurmountable, there are those working to find a way to help current substance abusers and prevent future abuse of opioids.

Enter the cone snail.

The cone snail looks like it mucus-trailed its way out of a B horror movie. These –DR. J. MICHAEL MCINTOSH predatory marine molluscs are killers named for their cone shaped shell, tube-like appendage and venomous tooth, called a “harpoon.”

Though most cone snail stings won’t hurt much more than a bee sting, certain cone snail species’ harpoons are long enough to puncture skin, penetrating gloves and wetsuits, with venom that can prove fatal. Naturally, scientists looked at this odd little marine creature and saw something else in its venom than just a creative way to die.

Dr. J. Michael McIntosh works with the cone snail team at the University of Utah led by Dr. Toto Olivera. McIntosh’s working relationship with Olivera stretches back to his days as an undergraduate researcher, but McIntosh came back to the U hoping to further Olivera’s cone snail research. “The history behind cone snail research and opioids is not new. PRIALT, a medication currently on the market as an alternative to morphine, was derived from a compound originally isolated in the cone snail,” says McIntosh.

“THE CONE SNAIL VENOM APPLICATIONS ARE SEEMINGLY ENDLESS.”

The snail’s venom is the key.

When cone snails hunt, they use their tubey appendage and harpoon to strike prey, injecting a venom that anesthetizes the prey while keeping it “fresh,” so to speak.

Researchers hope to harness the venom’s anesthetic properties and develop a non-opioidal pain killer.

“This compound works by acting on a nicotinic receptor, not an opioid receptor. What’s interesting is that the properties are very different from what you would see with opioids where people develop a tolerance. Opioids are less effective with repeated doses, so you need more drugs to achieve the same effect,” says McIntosh. “But [the venom alternative] works in the opposite way: you get more effect as you give it over several days and weeks. The analgesic effects last for weeks even after the medication has been stopped.

Rather than just masking the pain, it’s actually helping the disease process improve and aid recovery.”

The cone snail venom applications are seemingly endless. “We’re working with one component in one cone snail’s venom,” says McIntosh.

SIPHON “Each cone snail has 200 different SIPHON venomous components, and there are 100s of species of cone snail with PROBOSCIUS their own venom cocktails.”

The cone snail team has researchers from marine biologists to chemists and psychiatrists—the last of which is one of McIntosh’s two specialties. Even with the promising results of the team’s preclinical research, McIntosh knows there is still a long way to go. “I don’t think there’s one magic bullet solution to opioid addiction, but I think it’s a piece of the puzzle.

If people can manage their disease and not have the need for ongoing opioid treatment, it’s going to save lives.” Ultimately, the biggest concern is finding alternative treatments for chronic pain conditions. “As a psychiatrist, I see many who are using opiates for chronic pain, a huge psychological burden on people, leading to depression and anxiety. I see a lot of people who, but for their pain, would be in a good mood. Chronic pain is a difficult taskmaster,” McIntosh says.

The opioid crisis makes interesting bedfellows of scientists and marine life. Another group at the U is hoping to test out potential opioid dependence cures and coping strategies using zebrafish.

PROBOSCIUS

MOUTH

MOUTH

STALKS EYE EYE STALKS

SIPHON

HARPOON-LIKEHARPOON-LIKE TOOTH (RADULA) TOOTH (RADULA)

PROBOSCIUS MOUTH EYE STALKS

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ZEBRAFISH EARN THEIR STRIPES HERE’S A FUN fact for your next cocktail party: According to Dr. Randall T. Peterson, Dean of the School of Pharmacy at the University of Utah, Salt Lake City is one of the world hubs for zebrafish-based research. You may not expect a small, freshwater fish native to India and other parts of Asia to be a staple in our little landlocked piece of the world, but Peterson claims that the little swimmers got started in research decades ago because zebrafish come with a number of advantages over mice and rats. For example, you don’t have to cut them open to analyze organs. Zebrafish are translucent in their young stages, so you just need a microscope.

Perhaps the most attractive feature for scientists are the uncanny similarities these tiny fish have to humans. “82 percent of all disease causing genes in humans have an analogous, or correlating, gene in zebrafish. You can find the same genetic underpinnings in these fish as in humans,” says Peterson. Not only that, but zebrafish neural networks are one of the closest natural matches to humans. At present, Peterson claims that over 20 different professors at the U use zebrafish as their primary study subjects. “We can engineer the fish so they develop some attribute of a human disease or disorder and then systematically test chemical compounds to see if any of them can make the fish better,” says Peterson.

Though Peterson began working with zebrafish and opioid dependency during his time as a faculty member at

Harvard’s School of Medicine, he’s glad this particular work brought him back to Utah. “We’ve made some of the key discoveries here when [this epidemic] was really devastating the state of Utah.”

“We would like to discover new or better existing drugs that can reduce drug seeking behavior in humans. If we could identify a drug already approved for human use that can reduce the urge to seek opioids, it could be a useful tool in helping people overcome their addictions,” claims Peterson. Initially, he was surprised by how many aspects of human addiction the fish seem to mimic. “It’s dangerous to subscribe human phenomena to an animal, but there are a number of things we noticed. For example, they could be conditioned to seek opioids in as few as 5 days. They would then strongly seek opioids after learning they could self-administer the drugs and would

PEDIATRIC CANCER SURVIVORS CARRY SCARS INTO ADULTHOOD. The Huntsman Cancer Institute’s Dr. Anne Kirchhoff surveyed childhood cancer survivors and found that many report higher rates “job lock,” where they stay at a job solely to keep workrelated health insurance. “Even with protections and expansions of insurance coverage in the U.S., this study proves there is still quite a bit of worry about insurance,” says Kirchhoff, “and it’s affecting how people make

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23%

vs.

17%

decisions from a job standpoint.

If someone gets stuck in a certain job because they want to

keep their insurance coverage, that could really affect their earning power across a lifetime.

It could potentially stymie their ability to start a new company or take on a job that would allow them to have more career or income growth, all because of health insurance worries.” 23 percent of survivors reported job lock experiences compared to only 17 percent of the survivors’ siblings who never had cancer.

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“WE WOULD LIKE TO DISCOVER NEW OR BETTER EXISTING DRUGS THAT CAN REDUCE DRUG SEEKING BEHAVIOR IN HUMANS.” –DR. RANDALL T. PETERSON

Dr. Randall T. Peterson

exhibit risky behaviors to get a fix,” Peterson says.

“Little tropical fish don’t like to swim in shallow water where they would be exposed to predation.

But, once conditioned, they would gladly swim into shallow water to get an opioid fix, effectively going against their instincts,” says Peterson. After conditioning, Peterson hopes they can test existing drug compounds on the heavily conditioned fish to see if any reduce the fishes’ motivations and drug seeking behaviors. And early signs are encouraging.

Current therapies for addiction often use another opioid to replace or reduce dependence on the drug of choice. While Peterson says he wouldn’t discourage people from seeking these treatments, they’re not ideal. “Our hope is that we can find something that’s already safe and approved for human use, and, if it’s beneficial, could be employed in human use fairly quickly,” he says. “We hope to create a real center of excellence for this kind of research.”

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USTAR picks up where universities leave off.

WHEN YOU THINK about centers of research excellence in Utah, most would default to the University of Utah’s Huntsman Cancer Institute. Universities, especially large top-tier research universities, receive copious funding from the government and private donors to keep cutting edge research moving. But what about those developers or researchers who’ve moved on from universities? How do they bring a product or advancement to the market?

They turn to USTAR. “We’re a state agency that’s focused on economic development through building the technology ecosystem here,” says Dr. Ivy Estabrooke, USTAR’s Executive Director. In layman's terms, they help diversify Utah’s economy by helping technology companies get started, especially in areas that have a lot of potential growth for the state: energy and clean technology, life sciences, agriculture, automation and robotics, aerospace and big data.

Estabrooke points out that there is a definite need for transitional funding in these particular spaces.

“There’s a lot of federal funding for early stage research—the kinds happening in universities—but it drops off as the technology matures. And private investment isn’t interested until you have a product and enter the manufacturing stage, which leaves you in this stage we affectionately call the Valley of Death,” she says. That’s where they find their particular funding niche. USTAR programs are designed to help early stage companies develop prototypes and continue testing and troubleshooting until they reach a stage mature enough to attract private funding.

But don’t think grant recipients are taking the money and running off to Silicon Valley. “We have our program set up so that, if they leave the state

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Barbara Araneo and Ivy Estabrooke

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“IN AN AVERAGE CYCLE, WE SEE OVER 120 APPLICATIONS. THERE’S NO SHORTAGE OF INNOVATION HERE.” –DR. IVY ESTABROOKE

within 5 years of getting their grant, we can require them to pay it back,” says Estabrooke. “When you’re using taxpayer money, it’s important to make sure the companies stay here and grow the local economy.”

One of USTAR’s recent grant recipients is Progenitor Life Sciences who are tackling high level issues, like blood cancers, and trying to find new therapies to treat those with these devastating diseases. Dr. Barbara Araneo, USTAR’s Emerging Technology Lead, is guiding Progenitor through their grant process—which makes sense considering her extensive background in immunology.

“Progenitor is definitely in the prototype and feasibility stage,” says Araneo. Progenitor’s idea seems like something out of a medical fever dream. For those familiar with blood cancers, most are treated with bone marrow transplants: extensive and painful procedures where a patient’s bone marrow is swapped out for a matching donor’s. “Now there’s a different approach based on immune cells, so you don’t have to wipe out the patient’s bone marrow.

You can take a patient's own immune cells, put them in a petri dish, train them to identify the cancer cells and put them back in the patient to let these immune cells find the cancer and kill them using the training they got in the dish,” Araneo explains.

The only problem with this type of cell therapy is the time lapse needed to take the cells and train them—meaning the patient’s cancer is slowly killing them while the cells train. Progenitor hopes to change this. “Progenitor believes you can go to a different cell source than the patient’s immune cells, like a universal source—regular cells they’ve reverted to an almost stem cell state—and then put them through a training regimen outside of a patient,” says Araneo. And this therapy has unlimited potential for various cancers. “Now they can take these educated cells and tell them what kinds of cancer to identify—non-Hodgkin's lymphoma, lung cancer, etc. Keep them until they’re needed, move them ‘off the shelf’ and into the patient. This alleviates a need for matching donors because there’s no risk of tissue incompatibility,” she says.

USTAR gives out millions in grant funding. Though the award amounts vary based on a proposal’s scope and projected length, grants range from $40,000 to a whopping $600,000 for projects no longer than 18 months. In the first year of their new Technology Acceleration Program (TAP) grants, USTAR awarded 30 proposals, but this year only gave out about 20. And they’re highly competitive. “We only fund about 10 percent of the proposals we get. There’s no shortage of innovation here,” says Estabrooke.

HEALTHY ESTRANGEMENT? Most view the idea of parent/child estrangement as a tragic thing, but that’s not necessarily the case according to USU Communications Professor and Estrangement specialist Dr. Kristina Scharp. “Most estranged adult children are reacting to some sort of significant abuse. It’s not that they got into a fight and decided not to speak to a parent anymore. There are often very serious reasons,” she says. For those new to the concept, Scharp defines estrangement as one family member who voluntarily and intentionally distances themselves from another family member because of an ongoing negative relationship.

And it turns out that the rates of estrangement are much higher than most would ever suspect. “It’s pretty common.

There aren’t any official statistics because it’s taboo, but rough estimates indicate anywhere between 15-25 percent of parents and children are estranged,” says Scharp.

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Jo Packham’s Urban Studio

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6Spaces: Great Hosting away from home Sometimes you have more party planned than your house can hold.

PHOTO SCOT ZIMMERMAN

BY MARY BROWN MALOUF AND ASHLEY SZANTER

Ideally, you'd host a special party at your own home—you want it to feel personal, hospitable, reflective of you. But many of us simply can't accommodate all our friends in our own houses. What are the options? Lose some friends? Some rental spaces are too big—the Natural History Museum of Utah, Rice-Eccles and the Hogle Zoo, for example—but a restaurant dining room is too small.

Worry not: You have options that are, as Goldilocks said, just right—and here are some you may not know about.

P.S. Don't forget to put us on the guest list.

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The Urban Studio Story HOME FOR A NIGHT.

“This building was originally a grocery store, then everything from a bar and brothel to a storage and shipping space,” says owner Jo Packham, creator of The Urban Studio in Ogden and the globe-trotting creator/editor-in-chief of Where Women Cook, a quarterly magazine celebrating female foodies worldwide. Packham exposed original brick walls from beneath plaster and opened and reinforced the beamed ceiling to create a rustic urban backdrop for her spirited design. Industrial lighting, copper railings and a swoon-worthy open kitchen now teem with dazzling floor-to-ceiling glass shelves displayed with ready-touse stemware, tableware, linens and decor items Packham’s collected over many years and now constantly curates. All yours for the using when you hold an event there.

ACCOMMODATES 30 sitting down or 49 standing AMENITIES Cool and cozy urban space with all the accessories you need.

PERFECT FOR A casual and creative dinner party that feels like it could be in your own home, if you were as creative as Jo Packham. Just pretend she’s you.

Urban Studio, 2485 Grant Ave, #106, Ogden, 801-394-3040

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ACCOMMODATES Up to 150 people for a cocktail party

The Rabbit Hole at Lake Effect THE MAGIC HAPPENS DOWNSTAIRS.

The semi-secret underground room below the main bar at Lake Effect has a completely different vibe than the bar-restaurant upstairs. The space is lit with gas lamps, which shed a light much gentler and flattering than electric cans and give the whole room an old-fashioned aura that makes everyone feel beautiful. There is a full bar, big cozy booths and sofas as well as tables, room for a band and an atmosphere of mystery and romance.

AMENITIES Order food from the catering menu; the establishment can also provide bar and staffing.

PERFECT FOR A secret society initiation party.

With masks.

The Rabbit Hole at Lake Effect, 155 W. 200 South, SLC, 801532-20688

3 PHOTO SCOT ZIMMERMAN

ACCOMMODATES Up to 200 AMENITIES A performance area inside that flows into the courtyard outside; liquor allowed if it is private event.

PERFECT FOR A millennial celebration. Bring on the pink hair, kombucha and cocktails.

Kilby Court, 748 S. Kilby Court, Salt Lake City, 800-513-7540

Kilby Court

THE QUIRKY PERFORMANCE VENUE IN AN OLD GARAGE DOUBLES AS A QUIRKY EVENT VENUE. Kilby Court is actually a performance venue—Salt Lake City’s longest-running all-ages venue, known for hosting edgy and as-yet unknown performers like

Jonathan Richman, Future Islands, Cloud Nothings, Twin Sister and Schoolboy Q. Since 1999, owner Will Sartain and partner Lance Saunders have booked 5,000 shows into the rustic DIY space (formerly a garage) at the end of a quiet downtown street. But they also book weddings and birthday parties for those who want a different and unexpected vibe. There is a base cost of $500 with extra charges if you want chairs or need extra staff. Sartain and Saunders also own Rye, so you can order catering from Rye. Or bring in your own.

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ACCOMMODATES Seats up to 350 people comfortably, can hold 600 people if you have both sitting and standing guests AMENITIES You can rent tables, chairs and linens from the venue for an additional fee. There is also a litany of other rentable items from mason jars and votives to hot chocolate machines and a dance floor.

PERFECT FOR The bride on a budget who also majored in history, or an aspiring 20th-century arms developer.

The Copper Nickel, 2450 Grant Ave., Ogden, 801-822-7468

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The Copper Nickel

THIS BEAUTIFUL VENUE HAS BULLET HOLES AND UNDERGROUND TUNNELS. “The building was originally built by the Browning brothers, who owned Browning Arms. The kitchen was the original gun range where they would test their prototypes, and the Bride’s Room is where the research and development took place for Browning rifles,” says Kassandre Alvey, scheduler for The Copper Nickel in Ogden. Owned by Sheri and Jim Alvey, The Copper Nickel has a history that perfectly aligns with Ogden’s rough and tumble reputation. Pointing at the holes around the kitchen doors’ metal casement, Alvey says, “These are bullet holes from where they tested Browning guns. The basement also has a remnant of underground tunnels from Prohibition.” Though the building has seen some wild times, it now has a beautiful combination of industrial and rustic touches to add the perfect amount of character to your event. Almost everything is original: the bricks, wall paintings, floors, windows and garage door all date back to the early 1900s. The large wood beams traversing the ceiling and the industrial-chic chandeliers (complete with Edison bulbs) really set the stage for an Instagram-worthy wedding or memorable 50th birthday bash.

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Park City Culinary Institute in SLC PARTY IN THE KITCHEN.

Anyone who’s ever hosted a party knows that the most fun is in the kitchen. You may have your great room and dining room all prepared, but your guests will inevitably congregate in the kitchen. So why not skip the circling around and frankly host your event in the kitchen? Park City Culinary Institute has a Salt Lake campus that can double as a perfect party space—natural light and red brick, with commercial appliances provide a more warm and welcoming atmosphere than a run-of-the-mill room. For business–oriented gatherings, you can use cooking as a tool to build teamwork and rapport, foster better communication, practice problem solving, spur creativity, build trust, encourage leadership and relieve stress. Plus, cooking is fun.

6 ACCOMMODATES All the friends you have, plus their cousins, twice removed AMENITIES All tables, chairs, linens and staffing can be provided, or you can bring in your own personal touches.

PERFECT FOR The biggest birthday bash for a special (or not) year.

Talia Event Center, 22 E. 200 South, Clearfield, 801-510-6509

ACCOMMODATES Up to 100 AMENITIES All tables, chairs, linens and staffing can be provided, or you can bring in your own.

PERFECT FOR A party for people who don’t know each other—nothing breaks the ice and changes strangers into friends like cooking together.

The Park City Culinary Institute in SLC, 1484 S. State St., SLC, 801-413-2800

Talia Event Center

PARTY WITH THE NEW GIRL IN TOWN. Talia is the newest space on our list, so don’t worry if you’ve never heard of it. The company took over a space in Clearfield and transformed it into whatever you want it to be—big rooms facility with expansive ceilings, a sun-kissed solarium, outdoor gardens, a full bar and dance floor, conference areas with state-of-the-art AV equipment and everything you need to make your event specialized to you.

The choice of large and intimate areas means you can design your party to fit the space—19,000 square feet gives you ample space for a mega-bash or there are smaller areas for family affairs.

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SOAKING UP THE SHORT SUMMER.

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Swimsuit, Lime Ricki, (top $57, bottoms $38); Necklace, Katie Waltman ($34); Bracelet, Shoshanna Lee, Farasha ($80); Ring, Shoshanna Lee, Farasha ($253); Hat, Hip & Humble ($53); Sunglasses, Oliver People’s Cake Boutique ($415); Tote Bag, Caroline, Katie Waltman ($28); Jellies, American Apparel ($43)

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WATER PARK

Swimsuit, Stella Mccartney, Cake Boutique, (top $155, bottoms $105); earrings, Namedroppers ($40); sunglasses, Katie Waltman, ($55); bracelet, Shoshanna Lee, Farasha ($495)

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Seven Peaks Water Park has all the slippery slides to inspire screeches from happy kids. You can take a vertical plunge from the top of a 70-foot tower, then travel more than 30 mph down a 244-footlong headfirst slide to the bottom. Or—you can choose an inner tube, kick back and float your day away on a 5 mph current of a meandering 1,200-foot-long river.

1200 W. 1700 South, SLC, 801-972-3300

Swimsuit, Indah, Namedroppers ($99); Kimono, Maison du Soir, Cake Boutique ($264); Necklaces, Katie Waltman (short $58, medium $52, long $58); hand chain, Namedroppers ($22); sunglasses, Tom Ford, Cake Boutique ($390); Hat, Gigi Pip, Joli ($54); Sandals, Lime Ricki ($41)

WATERFALL SWIM Calf Creek Falls. Just down the roller coaster road from the tiny town of Boulder lies the trail to paradise. It can be a hot trek, but don’t be discouraged; Pack a book and a cool drink and spend all day at this oasis.

Fed by a waterfall, the pool is always cool. utah.com/hiking/calf-creekfalls-lower

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HOT SPRINGS Fifth Water Hot Springs.

It’s a bit of a hike–but what isn’t in Utah? And the destination is totes worth it: A series of hot springs of varying depths and degrees of heat.

The springs do not smell sulfurous, and there’s a waterfall at the top. utah.com/hiking/fifthwaterfalls-trail

Swimsuit, Stella McCartney, Cake Boutique, ($255); braceletes, Namedroppers ($59); necklace, Namedroppers ($19); hoop earrings, Namedroppers ($14); ring, Shoshanna Lee, Farasha ($253); belt bag, Gucci, The Lady Bag ($895)

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LAKES/ RESERVOIRS Pineview Reservoir.

About two miles north of Huntsville, Pineview Reservoir is the summer lake of your dreams with calm and serene waters good for just about anything you want to do. There are paid and free areas, boat ramps, good fishing and good swimming and sandy beaches for doing nothing. utah.com/pineview-reservoir

Swimsuit, Marysia, Cake Boutique (top $148, bottoms $148); cover-Up, Ramy and Brook, Joli ($275); hoop earrings, Shoshanna Lee ($143); rings, Katie Waltman ($22, $48); sunhat, Katie Waltman ($18); bracelets, Katie Waltman ($30, $34); sunglasses, Katie Waltman ($55); handbag, Caroline, Katie Waltman ($24)

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SWIMMING HOLE Toquerville Falls.

Just outside Zion National Park, at the end of a 5.8-mile scenic drive on a barren, bumpy dirt road, water tumbles over stepped red rock ledges. The series of three cascades ends in a pristine pool. This is where you want to be. hikestgeorge.com/toquervillefalls-toquerville-utah

Swimsuit, Albion Fit (top $88, bottoms $64); handbag, Myers Collective, Joli ($190); scarf, Katie Waltman ($10); belt, B-Low the Belt, Joli ($93); bracelets, Namedroppers ($59); sunglasses, Oliver People’s, Cake Boutique ($415); sandals, Lime Ricki ($41); swim cap, custom made, Farasha ($55)

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Swimsuit, Albion Fit ($128); bracelet, Katie Waltman ($38); earrings, Shop Blondee ($45); rings, Katie Waltman ($22, $44, $48); sunglasses, Lime Ricki ($15); handbag, Louis Vuitton, The Lady Bag ($2,155)

STYLIST: FARASHA, VANESSA DI PALMA WRIGHT AND EMILY QUINN LOUGHLIN ART DIRECTION: JEANINE MILLER PHOTOGRAPHY: ADAM FINKLE MODEL: CHRISTIE LANGENDORF SPRAY TAN BY BELLA BRONZE, PARK CITY

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SPECIAL ADVERTISING SECTION

Summer Secrets INDULGE IN YOURSELF

Your summer guide to fashion, beauty and wellness in Salt Lake City.

SPECIAL ADVERTISING SECTION

Amy Boutique Amy Bennett - Owner/Buyer AT AMY BOUTIQUE we are all about joy. We pride ourselves on our girly gifts for everyone: jewelry, fragrances, clothes and candles, all budget-friendly and high quality. We are a one stop shop of cute with a side of sparkles. Baby and mom can shop together and grab something sweet to go.

We love everything girly, frills and lace included. Our tops are more than trendy—they are treasures to be found and cherished. You only have to look. Our pieces are classic with a sweetheart twist. Speaking of adorable, check out our baby clothes, tiny shoes and little skirts or traditional onesies and be sure to treat yourself—or BFF, mom or sis with a decadent fragrance or an initial necklace. Whatever you’re looking for stop by Amy Boutique for an experience to brighten your day.

4670 Holladay Village Plaza, Holladay 801-938-9241 amyboutiqueutah.com @amyboutiqueutah

We love our Utah busy bees! Every summer our very own beehive goes on display with all things honey and bee-utiful.

Born and raised here in SLC we love the bee almost as much as we love you. Come see what the buzz is all about.

SPECIAL ADVERTISING SECTION

With the very best clothing and accessories from Europe, Asia, and the USA, our goal is to dress the successful and future successful woman, who seeks quality, elegance, and timelessness. Our meticulous attention and informed advice are available to you on all matters of style with one-on-one service focused on your perfect wardrobe.

We look forward to giving each customer a personalized shopping experience, meeting their needs graciously and effectively.

Paletti

Carol Elliott & Jackie Brown - Co-Owners OUR NAME MEANS “everything’s good” and that says it all. We fill our boutique with beautiful clothing perfect for the women of discerning taste. We pride ourselves on sophistication, style and fit.

Nothing is more important than a perfect fit but women are not onesize-fits-all, (thank goodness!) so here

at Paletti we believe in alterations.

Alterations will make your clothing fit as they were meant to fit and allow you to wear your clothing and prevent your clothing from wearing you. This is key to a high-end look.

Fashion is changing its rules this season. Women, now more than ever, are seizing the opportunity to express

3210 Highland Drive, SLC | 801-483-3200 | palettislc.com | @palettislc

themselves through clothing be it a pop of color or funky accessory which we love to help you find. Whether your style is cutting- edge, classic or trendy, we will empower you to look your best.

First impressions are lasting impressions, let’s make yours awe inspiring.

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This season, keep it real with a facial/massage combo. The Keepin’ it Real package ($235) includes our seventy-five minute Basalt hot stone massage and our seventy-five minute Rejuvenate facial treatment incorporating our top-of-the-line organic, vegan skin care. Your stress will be wiped away and you will leave glowing and happy with balanced chakras and renewed energy.

Basalt Day Spa Amber DeVoge & Jasmine Percy - Owners WHAT’S MORE IMPORTANT than wellness? Nothing. Here, at Basalt Day Spa we are dedicated to helping you find the perfect mindbody balance during your busy days. We love customizing each service to your personal needs.

Stop by to indulge in a relaxing massage, rejuvenating facial or luxurious body treatment.

Experience the benefit of

heated basalt stones, used in all of our services, as they melt away your stress. It is said that one basalt stone massage is ten times more therapeutic than the traditional Swedish style.

Beauty is a balance of inner and outer peace, your own personal yin and yang. We use only the highest quality products to leave you feeling relaxed and refreshed.

402 East 900 South, SLC | 801-532-2991 | basaltdayspa.com | @basaltdayspa

Whether it’s a mud wrap for your whole body or a facial to get your glow on, take the time to treat yourself. We guarantee you will love it!

Our new menu is better than ever with more options, customizable packages, great prices, and you can even book online. We look forward to taking care of you.

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Name Droppers Tiffany Colaizzi | Owner Fashion is a way for you to express yourself. If you feel confident and good in what you’re wearing it sets the tone for your whole day.

I have always had a major love for fashion, Ive been aware of brands and designers from a very young age. It’s easy for me to navigate through new items coming into my stores and with high-end designers you are almost always guaranteed a standard of quality workmanship and materials that can last for years. This merchandise makes the best investment pieces.

I have been in business for over 24 years and have built relationships with many people in the fashion industry so I have a constant supply of luxury goods being shipped to our stores daily.

Personally, consignment shopping is my favorite way to shop. Why not get a designer piece that’s completely unaffordable for a fraction of the price? I love the thrill of the hunt. It’s a way more fun way to shop.

I am smart shopper. I don’t really indulge on anything priced at full retail.

Anytime I do it ends up coming in my store and I always end up kicking myself.

Consignment shopping is smart shopping. It’s the only way to go. I love beautiful clothes and I love people. I feel very lucky to have found my true passion.

SUMMER MUST HAVES: Color / bold prints or muted monochromatic hues Shoes / kitten heels, cowboy boots and athletic shoes Jewelry / statement piece— be it a necklace or a great pair of earrings Accessorize / fanny packs are back!

MAIN STORE 3355 S. Highland Drive, SLC | 801-486-1128 OUTLET STORE 2350 East Parleys Way, SLC | 801-474-1644 shopnamedroppers.com instagram.com/namedroppers

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Ladies, it’s time to embrace your inner siren. Stop doubting, self-editing and comparing.

Embrace a you that is empowered, feminine and beautiful.

Indulge your sexy side and find the inner siren just dying to show you all that you can be with our ladies-only movement classes at Siren Movement. sirenmovement.com

Salt Lake Power Yoga & PEAK|45 Kristen Kenney - Co-Founder PEAK|45 & Jen Reuben - Co-Founder Salt Lake Power Yoga WHEN WAS THE last time you focused exclusively on you? Take a moment and a deep breath and realize there is a space and time in your life exclusively for you. We want to help you find it. Salt Lake Power Yoga is a community founded on wellness. Put on your stretchy pants and bring yourself, as you are, to the studio. We’ll do the rest. Quiet the chatter in your head in a place of acceptance. It’s not self-indulgent to take care of your inner being. Detox in the warmth of our studios and enjoy the

magic of growing, feeling your body strengthen and living to your fullest.

At PEAK|45 we take the focus and discipline of pilates and pit it against the Lagree Megaformer. This innovative machine, similar to a reformer, will have you working your butt off and toning your body into the strongest, most powerful it can be. Challenge yourself and learn your strength. In just 45 minutes this workout is fun and upbeat, but the results will shock you.

Come see for yourself: You can do anything.

250 East 300 South, 2nd Floor, SLC | 801-HOT-YOGA | saltlakepoweryoga.com | @saltlakepoweryoga 250 E Broadway Suite 250, SLC | 385-645-7325 | peak-45.com | @peak45slc

SPECIAL ADVERTISING SECTION

Flight Boutique

Blaire Isleib & Kristen Doyon Co-Owners TAKE FLIGHT WITH us and create a wardrobe that is beautiful, unique and completely you. We pride ourselves on offering something for everyone from one of our 115 lines, although we lean towards a New York vibe. We love fashion from trendy to classic and would love to help you find the perfect piece to finish a look or fill that gap in your wardrobe.

Our background starts on the runway with fashion styling for the biggest and best and fashion marketing to help the hottest looks get seen.

We know where to look to find the latest trends and can show you just how to wear them.

Fashion should be fun! Step into Flight and embrace all that you can be, indulge in a little something new to make your personal style pop and rock it every day all summer long.

PARK CITY 545 Main St | 435-604-0806 SALT LAKE CITY Trolley Square, Building C @flight_boutique

This summer will shine with pastels, sheer and most importantly fitness! Check out our Salt Lake store where you can find clothes to make you glisten as you sweat.

You can follow the hottest looks on our insta @flight_ boutique or come visit us in one of our two locations.

SPECIAL ADVERTISING SECTION

Soulstice Day Spa & Salon Nicki Luck - Owner/President AT SOULSTICE DAY Spa and Salon we believe in passion. No matter what you do or where you come from, you can find a home here, whether is it for a single service or by joining our unique membership program.

Passion and confidence blossom from self-care. Whether you opt for a pedicure, massage, facial, blowout or all of the above, feeling good gets you up and going. Taking time for yourself gives you the self-assurance to pursue everything else.

Beauty and wellness are intertwined, an ever-growing vine of decadent indulgence that allows you to be the most you can be. It’s the moments of quiet where you set down your devices and enjoy some well- deserved pampering to remind you what’s important.

Here we help you deal with the little things like chipped nails or dry skin, because feeling good puts bigger things in perspective. Maybe we can’t solve your problems but nothing bad comes from radiant skin or flawless nails.

We have a wide variety of products for both skin and hair care to cater to your needs.

Each service is individualized by experts who focus all of their experience exclusively on you. This is a community where we work together to build each other up.

6981 S. Park Centre Drive, SLC 801-255-3655 7138 Plaza Center Dr #120, West Jordan 801-280-7722 soulsticedayspa.com @soulsticedayspaandsalon

Utah is a desert and everyone is perpetually dry. That is why we created the deluxe hydrafacial. It’s really more like four facials in one with hydrating, exfoliating, antioxidant infusion and deep cleansing aspects. This service does it all painlessly and even includes an arm and hand massage. You’ll leave glowing and relaxed for just $150.

HARMON’S BEST DAM BIKE RIDE

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HARMON'S BEST DAM BIKE RIDE

IT’S MORE MORE T’S MORE IT’S IT’S MORE MORE

›››BIKEMSUTAH.ORG REGISTER REGISTER BIKEMSUTAH.ORG KEMSUTAH.ORG IKEMSUTAH.ORG KEMSUTAH.ORG KEMSUTAH.ORG › BIKEMSUTAH.ORG › BIKEMSUTAH.ORG EGISTER REGISTER REGISTER BIKEMSUTAH.ORG

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a&e ARTS | ENTERTAINMENT

HAMILTON COMPANY - HAMILTON NATIONAL TOUR, PHOTO JOAN MARCUS

Small Lake City . . . . . 108 Artist Cara Jean . . . . 110 Calendar . . . . . . . . . . 112

Join the revolution BROADWAY JUGGERNAUT Hamilton— An American Musical wraps up its time at The Eccles on May 6. Lin-Manuel Miranda’s multi-ethnic musical explores the life and times of Alexander Hamilton, right-hand man to George Washington himself. Using music that runs the gamut from hip hop to rap and R&B, Hamilton will transport you back to the Revolutionary War where immigrants got the job done.

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Patchwork Players The HOLLERING PINES knitted together an unexpected group of musical talents.

BY ASHLEY SZANTER

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PHOTOS NATALIE SIMPSON

O

ften, bands covered in our Small Lake City features will hesitate to define themselves and their music, typically using multiple labels to try and explain some indefinable quality in their sound. That’s not the case with The Hollering Pines. They know exactly where they sit on the musical spectrum. “Americana all the way,” says Martie Bradshaw, vocalist and guitarist for the band.

“I would define us as Americana/ country. When I say country, I mean real country: Loretta, Patsy, Dolly, Emmylou, Merle Haggard, Hank Williams, Johnny Cash,” echoes drummer and vocalist Daniel Young. “Nothing like the ‘country’ that is played on country radio these days.”

Before The Hollering Pines were The Hollering Pines, the group’s five members were scattered across three different groups. “The band really started when we all collaborated on a gospel revival album. Kiki Jane Sieger and I were in a band called The Folka Dots and Daniel Young and our former guitar player, Johnny Ranck were in another band called The Trappers,” remembers Bradshaw. “We just had a good chemistry, and I know at least I wanted to do something a little different from the folky acoustic music I had been playing, so we

decided to join forces. Later, we heard Dylan Schorer play with The Lower Lights, and he was just incredible. He joined the band not long after and last year, our friend M. Horton Smith joined the band after much pleading on our part.”

Though it took some doing to get the band fully formed, the music flows freely when this group collaborates. While Bradshaw admits that most of her song ideas come to her while she’s in the shower, “sometimes the process can be painfully slow.” But the perk of being in a band means there are others to share the songwriting burden.

“There are a few talented songwriters in our little group, so it’s been fun to lean on them and see where they can take a song when it’s stuck,” says Bradshaw. And Young agrees. “When we have an idea, we bring it to the band and collaborate together on a song, which always seems to work out. We have been doing more and more of that lately.”

While the group has found support and creative freedom within their own ranks, they also believe the supportiveness of Utah’s music scene has done wonders for their work. “We definitely benefited from the musical community we’ve found here. I think it’s easy to daydream about Nashville or wherever, but I really enjoy playing music in Utah,” says Bradshaw. “People from outside the area are always so surprised that Utah has such a strong musical community. I’m not really sure what’s different here that makes it so special, but I’ll take it.” theholleringpines.com

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Get it.

You can find The Hollering Pines’ newest album, Mansion of Heartbreak, on their website theholleringpines.com.

You can, of course, get the CD version.

But music purists may prefer a copy of the album on old school 12” vinyl. saltlakemagazine.com/ small-lake

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Art Access’s Cara Jean Art brings mental health awareness.

BY DEVON ALEXANDER BROWN

PHOTO ADAM FINKLE

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n paper it doesn’t make much sense. Utah has stretches of radiant redrock, majestic mountains and it’s the heart of a vibrant, family-focused faith. Yet, it’s consistently ranked as having some of the highest rates of mental illness in the nation.

Cara Jean, a Salt Lake City painter and art educator, feels a responsibility to reform how Utahns interact with mental health and is aiming to show the struggles of mental illness through the subjects of her works.

A mother of four, Jean graduated Magna Cum Laude from the University of Houston with a bachelor of arts degree. Yet, due to the time constraints of work and motherhood, she was unable to complete a cohesive series while in school.

So, for the past year, she’s channeled her interest in mental health advocacy to interview participants for a selfappointed portrait series, entitled Grip.

“People almost enjoy stories about someone’s injury,” Jean said. “But when it comes to mental ailments, we don’t want to talk about it. We’re fine to say we’re sick with the flu, but not that we’re sick with anxiety.”

And she knows from experience. For 17 years, Jean’s husband has battled anxiety and depression. And while always compassionate, she didn’t always empathize—until the deaths of her father and grandmother triggered similar struggles.

PEOPLE ALMOST ENJOY STORIES ABOUT SOMEONE’S INJURY, BUT WHEN IT COMES TO MENTAL AILMENTS, WE DON’T WANT TO TALK ABOUT IT. –CARA JEAN “The more we talk about it, the more we can understand it and connect with it,” Jean said. “The more we can find others that know what we’re feeling, the more we can support others.”

Reach Out Less than half of American adults with a mental health condition receive regular mental health services.

The stigmas surrounding mental illnesses aren’t just barriers to awareness, discussion and access to treatment. They also affect how individuals with mental health conditions view and accept themselves.

If you or someone you know is struggling with a mental health condition the National Alliance on Mental Illnesses Utah provides resources like support groups and free classes throughout the state.

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BY DEVON ALEXANDER BROWN

Calendar May/June

a&e

MAY 1

MAY 2

MAY 3

MAY 3-5

WESTMINSTER SPRING MUSIC FESTIVAL

JOHN NEMETH

THE EAGLES

Blues Music Award winner John Nemeth doesn’t accept limitations. He’s crafted an album of original songs on Feelin’ Freaky with a genre-defying sound taking influence from R&B, Blues, Hip Hop and Rock & Roll, Nemeth brings soul like none other.

The Eagles are one of the world’s best selling bands in history and for good reason. Complete with striking lyrics, scaling harmonies and country-tinged melodies, they’re one-of-a-kind and embody all that is southern California.

2018 QUILTING AND SEWING MARKETPLACE

Blues, jazz and funk favorites will be presented by the Florence J. Gillmor School of Music in this performance led by jazz director, David Halliday.

Vieve Gore Concert Hall - Westminster College 1840 S. 1300 East, SLC, 801-484-7651, westminstercollege.edu

The State Room, 638 S. State Street, SLC, 801596-3560, thestateroom. com

Vivint Smart Home Arena, 301 South Temple, SLC, 801-3252000, vivintarena.com

Who doesn’t love a quilt?

Apparently enough of us do that there is a guild dedicated to the craft.

And they’re holding a free show to the public with over 200 booths and hands-on sewing experiences!

Mountain America Expo Center, 9575 S. State Street, Sandy, downunderdiversions. com

RSL Khalid

Stars on Ice

John Nemeth

The Eagles

MAY 12

MAY 13

MAY 16

MAY 18-26

D.C UNITED VS. REAL SALT LAKE

KHALID

STARS ON ICE

Inspired by Khalid’s recently adopted Pitbull mix, the Roxy Tour combines Khalid’s star power with his passion for animal rights, and, for every ticket sold, a $1 donation will be made to local animal shelters on the road.

Straight from the Olympic Games in South Korea, America’s top skaters will join forces for a brand new show you won’t want to miss!

CHOREOGRAPHIC FESTIVAL

Watch hometown heroes, Real Salt Lake play against D.C United at the Rio Tinto Stadium!

9256 State St, Sandy, 801-727-2700, .rsl.com

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

The Maverik Center, 3200 South Decker Lake Drive, West Valley City, 801-988-8800, maverikcenter.com

The Maverik Center, 3200 South Decker Lake Drive, West Valley City, 801-988-8800, maverikcenter.com

Ballet West and four of America’s most esteemed ballet companies will come together over two weekends for a celebration of another season of new works.

This season, the festival will focus on the work of women choreographers and women artistic directors from around the world.

The Eccles Theater, 131 S. Main Street, SLC, 385468-1010, artsaltlake.org

113 MAY 4

MAY 5

MAY 8

MAY 9

MAY 10-12

X AMBASSADORS

GREAT GATSBY DINNER DANCE

HALL & OATES/ TRAIN

P!NK

FELIPE ESPARZA

F. Scott Fitzgerald wasn’t lying when he said, “A little party never killed nobody.” So throw on a vintage suit or flapper dress and party like it’s 1920 at the Great Gatsby Dinner Dance!

Award-winning artists and 80s sensation Daryl Hall & John Oates are co-headlining a North American summer tour with fellow hit-makers Train. Both groups will put on a stellar performance, but a joint show featuring both acts is sure to blow minds.

With over 40 million albums sold, P!nk has solidified her place as one of the world’s best selling artists. Known for putting on stellar performances, P!NK will be bringing her magic to the Vivint Smart Home Arena with the Beautiful Trauma Tour.

Winner of NBC’s Last Comic Standing, Felipe Esparza brings his East Lost Angeles upbringing to the center stage with real, relatable comedy.

Esparza’s television appearances include the Eric Andre Show, Arsenio Hall, the Tonight Show and Lopez Tonight.

Vivint Smart Home Arena, 301 South Temple, SLC, 801-3252000, vivintarena.com

Wiseguys Comedy Club, 194 S. 400 W, SLC, 801-532-5233, wiseguyscomedy.com

Unless you’re on the dark side, May the 4th be with you as you get down with X Ambassador and special guests Jacob Banks and Shaed!

The Depot, The Gateway, 400 W. South Temple, depotslc.com

Ballroom Utah Dance Studio, 3030 S. Main Street, 801-916-4716

Vivint Smart Home Arena, 301 South Temple, SLC, 801-3252000, vivintarena.com

John Clayton

X Ambassadors

Guy Branum

P!ink

Holi Fesitval of Colors

Train

MAY 19

MAY 21

MAY 26

MAY 30

JUNE 1-2

MUSICIANS FIGHT HUNGER BENEFIT CONCERT

THE JOHN CLAYTON JAZZ SHOW

HOLI FESTIVAL OF COLORS OGDEN

DAVID BYRNE OF THE TALKING HEADS

GUY BRANUM

The Utah Food Bank and Evanston Staging & Events presents a collection of Utah and Wyoming Metal bands to promote hunger awareness through song.

So subsequently entry to this festival is 5 pounds per person of nonperishable food items to be donated to the Utah Food Bank.

Grammy Award winning jazz bassist John Clayton returns to Salt Lake with the John Clayton Jazz Variety Show, sure to thrill audiences with its sophisticated sounds.

Janet Quinney Lawson Capitol Theatre, 50 W. 200 South, SLC, 385468-1010, artsaltlake.org

This year, celebrate spring with song, dance and friendly fights with brightly colored powder.

You know you’ve always wanted to.

West Stadium Park, 1650 Jefferson Ave, Ogden, festivalofcolorsusa.com

Join rock legend David Byrne as he performs songs from his newest album American Utopia.

But don’t worry, he’ll be performing his old hits too.

Janet Quinney Lawson Capitol Theatre, 50 W. 200 South, SLC, 385468-1010, artsaltlake.org

Guy Branum is a writer and comedian best known for appearances on Chelsea Lately and writing for Punk’d on MTV. He’s also appeared on E!, MTV, G4 and CurrentTV. Need a good laugh? He’s your guy.

Wiseguys Comedy Club, 194 S. 400 W, SLC, 801-532-5233, wiseguyscomedy.com

The Dejoria Center, 970 N State Road, Kamas, 435-783-3113, dejoriacenter.com M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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JUNE 1-3-

JUNE 7

JUNE 9

JUNE 9

JUNE 10

3RD ANNUAL SALT LAKE SALSA BACHATA FEST

UTAH WIND SYMPHONY FINALE CONCERT

HOLI FESTIVAL OF COLORS SLC

STEELY DAN AND THE DOOBIE BROTHERS

Nothing quite compares to a Caribbean vacation, but a night of dance workshops, shows and awesome salsa and bachata music is a close second. Come out and experience sounds that will keep you moving!

You won’t find another group like the Utah Wind Symphony performing in Utah. The symphony boasts a talented mix of professional freelance musicians, music educators, and faculty from three of Utah’s universities and with participating alumni from Julliard and the Manhattan School of Music.

SALT LAKE BEES VS. NEW ORLEANS –STAR WARS NIGHT

DF Dance Studio, 2978 South State Street, SLC, 801-466-0490, dfdancestudio.com

Summer is fast approaching so don’t miss out on the last chance to celebrate spring with song, dance and friendly fights with brightly colored powder.

Krishna Temple, 965 East 3370 South, festivalofcolorsusa.com

The Force is strong with the Bees as the team will wear Star Wars-themed uniforms. Some of your favorite Star Wars characters will present on the concourse.

Fireworks to follow the game.

Smith’s Ballpark, 77 West 1300 South, SLC, milb.com

Rose Wagner Performing Arts Center, 138 W. 300 South, 385-468-1010, artsaltlake.org

Don’t miss two of the best-selling 70s acts together on one stage!

The Summer of Living Dangerously tour will mark Steely Dan’s first major tour since the Sept. 2017 death of co-founder and guitaristbassist Walter Becker at age 67.

USANA Amphitheatre, 5150 South 6055 West, SLC, usana-amp.com

SL Bees Jersey Boys Kevin Hart

Dr. Dog

JUNE 11

JUNE 15-17

JUNE 14-16

JUNE 16

JUNE 30

DR. DOG

JERSEY BOYS Jersey Boys is the 2006 Tony, Grammy and Olivier Award-winning Best Musical about Rock and Roll Hall of Famers the Four Seasons. This musical is the true story of how four blue-collar kids became one of the greatest successes in pop music history.

Hailed as one of the most exciting Broadway performances in years, you won’t want to miss it!

KESHA AND MACKLEMORE

KEVIN HART

Dr. Dog is an American rock band with psychedelic leanings, heavily influenced by the sounds of the 60s.

The group recently announced an April release of their 10th studio album and will likely perform a few new songs during their appearance at the Depot.

PAGE TO STAGE FESTIVAL This annual Salt Lake favorite commissions six playwrights to create six original works around a central theme. This year’s theme is missed connections. You never know what you miss out on and this series of short scripts is asking, “what if?”

Mark your calendars because pop superstars Kesha and Macklemore are joining forces for a Summer Tour you won’t want to miss!

The Depot, The Gateway, 400 W. South Temple, depotslc.com

The Eccles Theater, 131 S. Main Street, SLC, 385-468-1010, artsaltlake.org

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

Rose Wagner Performing Arts Center, 138 W. 300 South, 385468-1010, artsaltlake.org

USANA Amphitheatre, 5150 South 6055 West, SLC, usana-amp.com

You’d be hard-pressed to find another working comic with the mass appeal held

by Kevin Hart. And that appeal has led to an added show of the “Irresponsible Tour” at the Vivint Smart Home Arena.

Vivint Smart Home Arena, 301 South Temple, SLC, 801-3252000, vivintarena.com

JERSEY BOYS: (L TO R) CHRIS STEVENS, COREY GREENAN, JONNY WEXLER AND TOMMASO ANTICO, PHOTO: JOAN MARCUS

Kesha

E X H IB I T I ON S

TA L K S & L E C T U R E S

Chiura Obata (American, b. Japan, 1885–1975), Grand

Chiura Obata

Obata’s Cosmopolitan California

x 21 3/4 in., Amber and Richard Sakai Collection

An American Modern

Curator Talk | ShiPu Wang Thursday, May 24 | 7 pm | FREE

Topaz: Our Stories Kimi Kodani Hill and Friends Thursday, May 31 | 6:30 pm | FREE

ART MAKING Open Studio for Adults Sumi-e Ink Painting

05.25.18 – 09.02.18

Wednesdays | 6–8 pm June 6 August 1

Canyon, May 15, 1940, detail, watercolor on silk, 17 1/2

U TA H M U S E U M O F FI N E A R TS M A R C I A A N D JO H N P R I C E M U S E U M B U I LD I N G 410 Campus Center Drive Salt Lake City, UT 84112-0350 umfa.utah.edu/chiura-obata @utahmuseumoffinearts #umfa Organized by the Art, Design & Architecture Museum, UC Santa Barbara; generous support provided by the Terra Foundation for American Art.

Conversations and stories that explore the way the world works.

Listen weekdays at 9am and 7pm, and wherever you get your podcasts.

Story by story, NPR brings you the world.

Listen to Morning Edition and All Things Considered every day.

Listen online at kuer.org and on KUER’s mobile app.

on Telling stories about this place through short documentaries. films.radiowest.org

24-hour world news from the BBC on KUER’s HD2 stream.

Listen online at kuer.org and on KUER’s mobile app.

Classical 24 on KUER’s HD3 Stream.

After a story is reported, sometimes there’s more to say.

Host Doug Fabrizio talks with KUER reporters as they unpack stories they’ve recently published.

New episodes every Thursday, available wherever you get your podcasts.

Listen online at kuer.org and on KUER’s mobile app.

45 Days takes you behind the scenes of the Utah Legislature's fast and furious annual session.

New episodes every Friday during the Utah Legislative Session, available wherever you get your podcasts.

Listen live at KUER 90.1 | kuer.org | KUER’s mobile app | “Play KUER” on your smart speaker

PARKCITYLIFE 117

PEOPLE | CULTURE | ATTITUDE High Profile . . . . . . . . . 118 5 Questions . . . . . . . . 120 Talking . . . . . . . . . . . . . 121 A&E . . . . . . . . . . . . . . 122 On the Street . . . . . . . 126 High Biz . . . . . . . . . . . 128 On the Town . . . . . . . 130 Back in the Day . . . . . 132

PHOTO ADAM FINKLE

GROWTH SPURT The Copper Moose Farm stand just became our favorite stop. With more local products than ever before, a visit to the shaded porch across from Willow Creek Park becomes an occasion. Fresh bread, pasture-raised meat and poultry, cheeses, baked goods, ice cream, honey, chocolate and coffee complement sustainably grown, nutrient-rich vegetables and fresh cut flowers. Stop by during your lunch break for specialty prepared foods and kombucha on tap, or bike, walk and run from the park or trails. Open Tuesdays and Thursdays from 12-6 and Saturdays from 9-3, 1285 Old Ranch Road. coppermoosefarm.com

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PARKCITYLIFE // HIGH PROFILE

Tess Miner Farra

WINTER SPORTS SCHOOL provides a fast track to success.

Instead of asking

The Breakdown Classes run from April through November to allow students time to train and compete during the winter. This schedule is intense—students complete a full college preparatory curriculum in 7 months, as opposed to the 10 month calendar at most secondary schools. Academic credits fall into one of the following departments: English, Mathematics, Social Science, Physical Science, Language, Art, Career and Technical Education (CTE) and Health/Physical Education. Due to the compressed nature of this calendar, few electives are offered, although the WSS hopes to provide more choices in these areas in the future.

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students to balance the pressures of academics and athletics, the Winter Sports School operates April through November, freeing up the entire winter for intensive training, competition and travel. Head of School Tess Miner-Farra is comfortable with this unique platform, having served as the Academic Dean at the National Sports Academy in Lake Placid, New York. An avid crosscountry skier with a graduate degree in British and American Literature, Miner-Farra understands the complexities and fine tuning required to empower high achievers—one of her daughters is a competitive high school biathlete and her husband, John Farra, a former Olympic Cross County Skier.

With high-quality youth programs in the area (Wasatch Freestyle, the Park City Speedskating Club, and the new Park City Ski and Snowboard Club, not to mention Snowbird Ski Education Foundation, Team Utah Snowboarding, Wasatch Nordic Ski Academy and Team Soldier Hollow Biathlon), the Winter Sports School can focus solely on academics, providing an intensive regimen that continues to achieve excellence.

In addition to producing National Merit Scholars, the Winter Sports School’s ACT scores have been consistently above the national and state average in the last three years

and counting. For highly motivated students willing to

SOME STUDENTS HOPE TO REACH THE TOP OF THEIR SPORTS TO BECOME OLYMPIANS AND WORLD CHAMPIONS –TESS MINER-FARRA forgo the traditional high school experience, this program provides a fast track to success.

“Our students come to WSS with a broad spectrum of ambitions,” Miner-Farra explains. “Some hope to reach the top of their sports, while others seek the chance to compete at some of the best colleges and universities in the country. Some love the lifestyle of action sports and want to make a career out of skiing, filming, coaching, developing equipment or otherwise living that lifestyle. Our mission is to help them develop the skills and habits of mind to achieve their goals.”

PHOTO ADAM FINKLE

BY VA N ESSA CON A BEE

Direct Importers of the World’s Finest Rugs CAUCASIAN RUGS

We are a full service rug company, featuring the world’s finest rugs.

We specialize in new, antique, and semi-antique hand-woven masterpieces from all over the world with one of the largest selections nationally.

Adibs.com • 801-484-6364 3092 S Highland Dr, Salt Lake City At the Historic Villa Theater

Caucasian rugs are named for their region of origin: the area of the Caucasus Mountains which links modern day Turkey and Iran. Bordering Iran to the North, the Caucasus ranks among the most grandiose and hostile landscapes in the world. A single narrow ridge of mountains stretching 400 miles east to west and containing twelve peaks higher than the tallest Alps, along with numerous glaciers and tumbling gorges that rival those of the Himalayas. The mountains are climaxed by Mt. Elbruz, towering to 18,493 feet above sea level. Here, in Greek legend, the god Zeus chained Prometheus for eternity as punishment for delivering fire to man.

For centuries these mountains have provided refuge for nomadic peoples who were forced to go there after being driven out of more hospitable areas. These mountain peoples were known both for their spirited sense of independence and their longevity, with many tribal elders living decades past one hundred years. This harsh environment of either the high mountain meadows where they grazed their sheep; or the deep valley below where they waited out the winter, created a gratitude for anything that provided comfort or beauty. Perhaps as an expression of the deep joy of a people living and working close to the earth, the tribesperson wove rugs.

These carpets he created were magnificent! The Caucasian carpet possesses an individuality, a boldness and deep sense of unity which is truly unsurpassed in the world of antique Oriental rugs.

These rugs are most striking, containing a daring use of color, balanced not by shading, but rather through contrast. The predominant reds, blues, greens and yellows would seem clashing to the mind, yet the superb confidence of the Caucasian craftsmen created color combinations so harmonious that they have been marveled at and studied by Western artists for centuries. The entire evolution of tribal rug weaving can be seen in Caucasian antique carpets. The dragon motif, boteh, flowerhead, arabesque, palmette, birds, animals, cloudband and crab designs are all present. Sometimes many of these are found in a single antique rug. Determination and intensity side-by-side with humor and lightness demonstrate the dexterity of the Caucasian weaver.

It is of little wonder that the weavings of the numerous Caucasian tribal groups enjoy a universal popularity among collectors of antique Oriental rugs today. They are living examples which speak to us of both the gaiety and deep understanding of life possessed by their creators – the mountain weavers of the Caucasus.

Come into the Gallery and select the Caucasian rug that speaks to you from our extensive inventory!

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PARKCITYLIFE // 5 QUESTIONS

GREEN THUMB Carolyn Wawra takes over Recycle Utah.

Q

BY VA N ESSA CON A BEE

After participating in Park City’s celebrated Leadership Park City 2014 program, Carolyn Wawra was inspired to get involved with the community, and Recycle Utah was at the top of her list. The proud Minnesotan and conservationist joined the Board in 2015, bringing a BA in Journalism and a background in marketing, branding and digital strategy to the table. When longtime Executive Director Insa Riepen announced her retirement, Wawra was a natural replacement. From contact lenses and instrument strings to snowboards and thermometers, this locally grown non-profit specializes in reducing and reusing Park City’s hardest to recycle items. Now that spring is finally in the air, we checked in with Wawra for a few tips on keeping things green.

WHAT CHANGES HAVE HAPPENED AT RECYCLE UTAH SINCE YOU CAME ON LAST YEAR? CW: Shortly after I came on board, the global recycling markets shifted. After China notified the World Trade Organization that it would no longer accept imports of plastic, textiles, unsorted paper, artificial fibers and certain metals, we had to find a new vendor. We were lucky to find a Utah-based company able to recycle our commodities. The markets allow very little room for contamination. Thank you to everyone for being careful when sorting!

WHICH OF RECYCLE UTAH’S MANY SERVICES AND PROGRAMS ARE YOU MOST PASSIONATE ABOUT? CW: I’m most passionate about our education programs. We have a fulltime Education Director who educates every elementary student in Summit County.

We’re teaching the basics of recycling, water conservation and getting into deeper topics like hazardous waste and climate change as students grow. This is the generation that will inherit our planet, and it’s crucial we teach them to take care of it. We also have some great adult education programs like our Green Drinks and Green Business Program.

WHAT THREE ITEMS DO YOU WISH PEOPLE WOULD MAKE MORE EFFORT RECYCLING? Electronics are one of the scariest things to throw away. Old electronics are full

PARKCITYLIFE M A Y / J U N E 2 0 1 8

of toxins that should never make it to a landfill. If those materials make it into landfills, they can potentially leak into our water supply.

EPS (Styrofoam) drives me crazy. Styrofoam never biodegrades. Imagine all those little “snowballs” floating in our water. We take both of these items at Recycle Utah, but do have to charge to recycle electronics because we have to pay to recycle them. All other items at Recycle Utah can be recycled for free.

WHAT ARE THE MOST USER FRIENDLY GREEN PRODUCTS ON THE MARKET TODAY?

CW: There are three items we can use daily make a big difference and most of us already have them. I don’t leave my house without a reusable coffee cup, reusable shopping bag and a reusable water bottle. These are super simple things that can also save you money.

WHAT GREEN PRACTICES DO YOU HOPE AMERICANS IMPLEMENT IN THE NEXT 10 YEARS?

CW: Out of the three R’s (Reduce, Reuse and Recycle), I think we need to improve the most on reduce. As busy people, we often go for the quick and easy solution -bottled water, to-go dinner on the run, k-cups, meal delivery services and online shopping. A quick solution normally involves a bigger environmental footprint. If we plan ahead, shop local and bring some reusable items, we’ll make major strides in being more green.

PARKCITYLIFE // TALKING

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The Game’s Afoot!

What’s it like getting from the boonies to MAIN STREET?

BY TONY GILL

Nothing riles up a Parkite quite like the mention of traffic on 224 and parking on Main Street.

I live as far from Main Street as a PC resident can. Mired in a struggle to visit the haunts of my rapidly receding youth while maintaining the last few dollars in my pocket—sorry, Uber—and a shred of dignity in an increasingly

carbon-filled world, I undertook an experiment seeking how to best arrive at Main Street during peak times. Anyone can get there at 5 a.m. during mud season—using two different methods. Here are the results of said experiment.

The Event

New Year’s Eve Mokie Concert at O.P. Rockwell

Freestyle World Cup Mogul Competition at Deer Valley Snow Park

The Method

Drive to town, park on Main Street near the venue, behave responsibly and drive home safely.

Take Bus from Kimball Junction to Deer Valley, engage in irrationally jingoistic fandom and take bus home.

Expected Challenges

Parking spots near the top of Main Street between Christmas and New Year’s Day are like unicorns: exceedingly rare.

Everyone and their cats are heading to the same event, so transferring buses and finding space might be tough at the transit center.

The Process

224 is largely empty at 8 p.m., probably because people are anticipating some revelry. Main Street is packed, but, on my second lap, a spot opens up improbably close to the venue. Pay at kiosk.

The Electric Express has only a handful of people on it, and I waited only about three minutes for the bus— there’s a great app for that btw. Deer Valley Drive is packed; red snake as far as the eyes can see.

Unexpected Challenges

It’s technically January 1. Is this when the absurd .05 BAC law takes effect? I haven’t been behaving responsibly, so this isn’t happening.

Realizing Deer Valley Drive has become a literal parking lot and walking from Transit Center to Snow Park. I need the exercise, anyway.

Paid $2 per hour for parking. Had to ask my friend’s pregnant wife for a ride home since she was the only sober person in Park City. I’m a jerk and owe a huge favor.

Paid nothing. Felt smug satisfaction while walking past people stuck in traffic. For once, was part of the solution. not the problem.

Final Verdict

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PARKCITYLIFE // A&E

Molding the Art Scene BRUCE LARRABEE takes the art community into his own hands.

BY TONY GILL

At first glance, the

Larrabee is an established artist in Park City, which fancies itself an artist’s paradise thanks to a creative and receptive community but presents challenges for the modern artist in the form of high costs and a “feast or famine” seasonal cycle. “The evolution of this town has been really difficult for artists.

Rent prices have soared, and it’s easy for people to get priced out,” Larrabee explains.

Larrabee was part of a co-op in Park City before he established his Summit Park Studio in 1991, fortunate to secure his own studio space adjacent to his home without being subject to the whims of resort town economics.

Art consumers are fortunate as well, as Larrabee is now able to focus on his work in becoming an iconic Park City

PHOTOS ADAM FINKLE

building is indistinguishable from many of the others surrounding it. The log cabin construction can be traced vaguely to dates between 1950 and 1980, and the metal roof meant to shed the season’s copious snowfall is nearly ubiquitous in Summit Park.

The inside, however, is singular. There is clay everywhere, and it’s in every phase from raw blocks to make-you-wantto-throw-away-your-weddinggifts-and-start-over stunning ceramic dishes. The unassuming log structure is home to Bruce Larrabee’s studio.

Anyone who’s spent significant time in Park City has probably encountered Larrabee’s work. For instance, the eternally popular No Worries Café serves its’ coffee from his iconic mugs.

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A&E // PARKCITYLIFE

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you’re reading this on your way out artist. “Consistency in work is really of town. The website has a list of important to me,” he said. “I’m living retailers around the country where my five-year-old dream, making you can purchase things with my hands and Larrabee Ceramics selling them. I’ve always outside of the Beehive said my goal was to keep state. Larrabee also has prices reasonable while a twice a year Studio making as good-looking Sale—in June and or better pieces than December; look at that, anyone else.” It’s a it’s June—featuring successful strategy that studio prices that are a Larrabee has used to grow significant discount his business without any –BRUCE LARRABEE from the gallery prices PR or advertising. The you’ll find during the work speaks for itself. rest of the year. Check Larrabee ceramics can out the Larrabee Ceramics website be purchased year-round online, at for dates and times. the Artworks Park City Gallery on Larrabeeceramics.com 435-649-7757 Main Street or at the Utah Market in Artworks: 461 Main Street, Park City Concourse C at the SLC Airport if

I’M LIVING MY FIVE-YEAR-OLD DREAM.

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PARKCITYLIFE // A&E

Clear Out

MAIN STREET Takeovers are Back.

As the grimy malaise of shoulder season lifts, visitors and residents reemerge from hibernation and take to Main Street en masse. The seasonal migration signals the arrival of annual summer celebrations that see Park City’s primary thoroughfare turn from a comical display of parallel parking ineptitude to one of communal merrymaking.

Every Sunday, beginning June 3, the famous Park Silly Sunday Market comes to town. The eco-friendly, open-air market and street festival features local non-profits, farmers, chefs, merchants and artists in addition to more than 150 live performers including bands, dancers, magicians and musicians. Nearly 200,000 people participate each year, with everyone from the crusty locals to breathless visitors finding something to enjoy during

PARKCITYLIFE M A Y / J U N E 2 0 1 8

the weekly party from 10 a.m. to 5 p.m.

Those seeking a more exclusive tilt to their outdoor parties should sign up to Savor the Summit. On June 16 at 6 p.m., the year’s biggest open-air dining event sees pavement transformed by long picnic tables, elegant dining setups, myriad bars and some questionable mountain-casual wardrobe choices. Area restaurants serve special menus to guests who enjoy a beautiful mountain evening under the stars. Reservations are required for most restaurants, and spots fill up quickly, so sign up early.

Silly Market: parksillysundaymarket.com Savor the Summit: Park City Restaurants.com/ SavorTheSummit

PHOTOS COURTESY SAVOR THE SUMMIT

BY TONY GILL

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Bring the Noise

MOUNTAIN TOWN MUSIC Summer Calendar Kicks Off

BY TONY GILL

PHOTOS COURTESY MOUNTAIN TOWN MUSIC

You’ll see it at the grocery store and the restaurants. It’ll pop up at the bars, the boutiques and the barbers. You’ll even find it in the parking prices. Resort pricing. It’s the worst, and it’s undeniably part of life in Park City. But what if not everything had to be that way? Mountain Town Music has spent years disrupting the pricing model for music in Summit County, and they’re continuing that mission as the summer concert schedule kicks off. Last year, Mountain Town Music programmed more than 300 shows—an enormous number of them free—at various locations throughout Park City and Summit County in an effort to bring incredible music to people all across the Wasatch Back.

Mountain Town Music programs music at The Park Silly Sunday Market, Billy Blanco’s at Quarry Village, Deer Valley Snow Park Amphitheater, the DeJoria Center in Kamas, the Newpark Stage in Kimball Junction and more. Highlights in June include Cory Mon and Plum Stickie playing at Park Silly’s Main Stage on June 3 and 10 respectively, and Metro Music Club kicking off the Grand Valley Bank Community Concert Series at Deer Valley with their mix of funk, soul and R&B on June 20. Check the Mountain Town Music website for updates and a calendar of all their shows.

Mountaintownmusic.org

THE FULL MONTY

AL JARDINE

May 24–June 3

June 7–10

THE YARDBIRDS June 21–23

STAND-UP COMEDY

CHEERLEADERS VS. ALIENS

REPERTORY DANCE

THE WHO’S TOMMY

STAND-UP COMEDY

MAY 4–5

MAY 10–12

MAY 18–19

JUL 6–29

AUG 3–4

328 Main Street

ParkCityShows.com

435.649.9371 M A Y / J U N E 2 0 1 8 PARKCITYLIFE

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ON THE STREET // PARKCITYLIFE

Should I Stay or Should I Go? Shoulder season grips Park City.

BY TONY GILL

The grimy, gray, muddy underbelly of Park City’s Greatest Snow on Earth™ is showing itself as shoulder season grips Summit County.

WE ASKED PEOPLE ON THE STREET: What do you do, and where do you go, during shoulder season?

Bill Kline

Anna Moore

In shoulder season, I keep

I love the shoulder season

on coaching young skiers

because the people who

for Wasatch Freestyle.

are around are the cool

Because the season goes

ones. Still, I like to get out

longer at Snowbird, I’ll

for a month or two. I’ve

often keep going right

been to Peru, Indonesia,

through after Deer Valley

Mexico. It’s this built-

closes. Things don’t really

in time where it’s slow

slow down for us.

enough that you can ditch your job, and it’s okay.

Daniel Kendrick I stick around and wait until it dries up enough to go dirt biking and just hang out.

I work for the resort, and pretty soon they’ll switch to mountain biking, so I’ll just keep working and lay low until that picks up.

PARKCITYLIFE M A Y / J U N E 2 0 1 8

It’s kind of touch and go be-

Shayley Kendrick

cause you have all the rain,

This is my first shoulder

the slush, the mud. I try to

season in Midway after

get away, at least for a long

moving up from Moab, so

weekend here or there. Nor-

I just want to check out

mally, I’ll head to Las Vegas

a lake once it gets warm.

to visit family and get out

That’s what I’d like to do

to California.

the most.

PHOTO ADAM FINKLE

Ryan Eddy

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PARKCITYLIFE // HIGH BIZ

You Asked For It

1612 W. Ute Blvd #112, Park City, 435-608-1373, cortonaparkcity.com

PARKCITYLIFE M A Y / J U N E 2 0 1 8

You Calling Me a Fake Noodle?

CORTONA ain’t no Impasta

BY TONY GILL

If someone tries to serve me another seared elk loin with a cranberry glaze, I think I’m going to snap. Let me guess, you have some rosemary smashed potatoes to go with that? Don’t get me wrong, there’s nothing amiss with mountain contemporary cuisine, but can we please get a little creativity to break the omnipresence? And so, I give thanks to Cortona.

Cortona is not what you would expect to find tucked into a Kimball Junction strip mall next to a cellphone repair store across from Del Taco. Cortona—which is named for the town in Tuscany’s Arezzo province—serves simply stunning rustic Italian dishes. All the pasta is made fresh daily in-house with imported Italian flour, and it’s complemented by an extensive homemade gelato selection. With seating for only 41 people, the intimate ambiance makes you feel oceans away from the I-80

Potato gnocchi

junction. That said, the off-Main Street location means a reasonably priced menu, a $20 corkage fee for wine and you’ll get to share your evening with a population of locals and well-informed visitors who know where to find the real goods in Park City.

Cortona is open Tuesday–Saturday from 5 to 8:30 p.m. Reservations are required. The menu changes regularly, but if you happen upon it, the best meal I’ve ever had in Park City was the potato gnocchi in a light garlic tomato olive oil with crushed pepper and basil. Far be it from you not to trust a guy named Tony about Italian food, but go ahead and ask my buddy with the last name Pagliano; she swears by the place. How’s that for credibility?

PHOTO ADAM FINKLE

JoAneen and David Stamegna give the people what they want. The duo’s Italian roots naturally left them unsatisfied with Park City’s local fare, so they took it upon themselves to bring some tradition to the niche. The original concept for Cortona, which opened in 2012, was mostly a gelato and panini lunch joint, but overwhelming demand forced a redefined scale. Not wanting to defy the hungry masses, the Stamegnas started serving dinner for occasional special events. That turned to once a month, then weekends and so on. Eventually, they had to scrap lunch all together and focus on the dinner crowd since the owners double as Cortona’s do-everything chefs and managers. “We’ve never advertised. It’s all word of mouth” says JoAneen.

PLANT SALE MAY 12

8:00AM - 1:00PM

ROWLAND HALL (720 GUARDSMAN WAY) A FUNDRAISER FOR WASATCH COMMUNITY GARDENS

www.wasatchgardens.org Thank you to our sponsors:

onthetown A peek inside the coolest parties and events in our area.

For more pics and details, go to saltlakemagazine.com

1

2

3

5

4

National Ability Center’s Wine on the Mountain 2018 March 8, St. Regis Deer Valley, Photos by Claire Wiley, John Scarlett and Scott Fillipiak

1 Vintners, Olympic & Paralympic Legends and NAC Supporters 2 Kym and Martin Frey 3 Saylor O’Brien, Chris Biggins, Ravi Drugan and Santiago Vega 4 Greg Golding 5 Ravi Drugan and Santiago Vega

PARKCITYLIFE M A Y / J U N E 2 0 1 8

131 1

2

Taste of the Winter Olympics

by Coca Cola February 8, Stein Eriksen Lodge, Photos courtesy of Stein Eriksen Lodge

1 Simone Biles, Missy Franklin, Summer Sanders.

2 Missy Franklin, Simone Biles.

M A Y / J U N E 2 0 1 8 PARKCITYLIFE

132

BACK IN THE DAY // PARKCITYLIFE

Flight of Fancy Park City’s Aerial Origins.

BY VA N ESSA CON A BEE

Park City, flight was regulated to the realm of utility and fantasy—the pastime of millionaires and occupation of surveyors, postal delivery personnel and servicemen. According to a newspaper from 1921, the state gave permission to fly over Park City and take photographs of mining properties. “Look pleasant,” the Park Record advised locals.

The first daily transcontinental airmail route to include day and night flying was introduced in 1924, with delivery times published in the newspapers. Because flight navigation was done entirely by sight, it wasn’t unusual for pilots to veer off course, attracting considerable attention as they tried to get their bearings circling above Park City. Some argued that Park City should have its’ own airport because of the number of forced landings. Although flying remained a relative novelty, pilots occasionally offered thrill seekers paid rides. In 1920, a highpowered plane with a government licensed transport pilot took passengers for rides over Park City and the surrounding mountains, departing from Nelson Field adjacent to the Miner’s Hospital. “No doubt many of our citizens will avail themselves of this unusual opportunity to see Park City from the air and gorgeous autumn views of the surrounding country,” boasted a contemporary Park Record advertisement.

PARKCITYLIFE M A Y / J U N E 2 0 1 8

PHOTO PARK CITY MUSEUM

Back in the early days of

IN PARTNERSHIP WITH

A two-day progressive food & drink t tasting even

THUR SDAY

FRIDAY

HELD AT

5:00-10:00PM

5:00-10:00PM

400 W. 100 South, SLC

June 14 June 15 SPONSORED BY:

THE CHEF ’S CHOICE IN FOODSERVICE

saltlakemagazine.com/tastemakers and tastemakersutah.com

Tickets on sale

$45 Tasting Pass

online at

entitles you to tastings and entertainment on event nights,

APRIL 17TH

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

(+$3 service charge)

$85 VIP Pass

VIP Lounge Access Exclusive VIP tastings 5 drinks Included

(+$3 service charge)

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 Gateway. Then take a culinary stroll for a taste of downtown Salt Lake’s destination restaurants.

shopthegateway.com

The Gateway is an eclectic, mixed-use shopping destination in the heart of Salt Lake City with over 80 unique shops, restaurants, and amenities—including, Larry H. Miller Megaplex Theatre, The Depot, Discovery Gateway Children’s Museum, and Clark Planetarium.

The Gateway’s fully focused on revitalizing downtown Salt Lake City by bringing art, culture and entertainment to the district.

With a multitude of lively events and festivals, public art projects, adult urban playground areas, and new to Utah tenants.

FOR A FULL LIST OF PARTICIPATING GATEWAY VENDORS, PLEASE VISIT SALTLAKEMAGAZINE.COM/TASTEMAKERS

#DINEUTAH

Participating Restaurants & Vendors PAVILION

385.449.0580 • alpha.coffee

801.476.0900 • beehivecheese.com

801.428.1820 • creminelli.com

801.467.2890 • delmarallago.com

801.676.9300

jafflz.com

801.363.9328 • martinecafe.com

435.659.5075 • pcculinary.com

385.202.7366 • pigandajellyjar.com

385.237.1300 • redstoneoliveoil.com

801.220.0500 • Rodizio.com

801.834.6111 • rubysnap.com

801.364.1368 • stonegroundslc.com

801.232.8070 • texasdebrazil.com

801.448.7489 • weolive.com/salt-lake-city/

801.713.9423 • japanesegrill.com

Participating Restaurants & Vendors VIP LOUNGE

STROLL

801.487.0699 • fincaslc.com

801. 532.2641 • beltexmeats.com

801.328.2583 • bluelemon.com

801.883.9837 • dentedbrick.com

801.322.4668 • marketstreetgrill.com

801.983.7303 • distillery36.com

385.258.3111 • dessertwithoutrules.com

801.466.9827 • harborslc.com 801.363.0166 • newyorkerslc.com

New World Distillery

801.363.2000 • ruthschris.com

801.699.0435 • kidcurryspirits.com

385.244.0144 • newworlddistillery.com

801.410.4046 • slcprovisions.com

801.869.3730 • ruinslc.com

801.726.0403 • sugarhousedistillery.net

385.389.2945 • talismanbrewingco.com

801.364.3302 • riograndecafeslc.com

801.238.4748 • spencersforsteaksandchops.com

801.521.3904 • garageonbeck.com

385.202.5725 • waterpocket.co

Check for updates on complete list of participating businesses.

801.363.2739 • squatters.com

dining GUIDE FOOD | DINING

PHOTO ADAM FINKLE

Pretty Bird . . . . . . . . .

Normal Ice Cream . . .

Nomad Eatery . . . . . .

Tastemakers . . . . . . .

Pat’s BBQ . . . . . . . . . .

142 144 146 148 150

Viet Pham takes a break, which seldom happens at his wildly popular new restaurant.

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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dining guide

NEWCOMER

Pretty (and Pink.)

HOT STUFF: Nashville hot fried chicken is what Pretty Bird does. You choose how hot.

IF YOU GO

ADDRESS: 146 S Regent St, SLC EMAIL: info@ prettybirdchicken.com ENTREES: $$ (Moderate)

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

A

nd that’s a good thing.

None dare call it fry sauce. Chef Viet Pham gets red in the face if you refer to the pink PB sauce on his sandwiches as fry sauce. “It is NOT fry sauce,” he says. “It is so much more complicated than that.” Pham tinkered with a wide array of spices, herbs and, of course, “secret ingredients” to come up with Pretty Bird sauce. Who knows what makes it pink? Doesn’t matter—call it delicious, and it sure doesn’t taste like fry sauce.

Pretty Bird is the Regent Street restaurant Salt Lake foodies have been anticipating for a year, maybe longer? Or maybe it just seems longer because our mouths had been watering to taste Pham’s food ever since he left Forage. (By the way, where are you,

Bowman Brown?)

Now, the Bird has landed.

And no one is disappointed.

Well, some people complain about the long lines, the minimal seating, a kitchen that regularly runs out of food before closing (even though there are only two entrees on the menu, and they’re both fried chicken). But most of us are raving about the taste of the sandwich and get in line for another one.

Pham wanted to bring Nashville hot chicken to Utah, and he did, but that sounds too easy.

The standard for hot fried chicken is Prince’s Chicken Shack in Nashville—the family claims the original recipe (hint: lots of cayenne) and has had lines of customers for 70 years or so.

Prince’s serves it in true Southern style; on white bread with a pickle and the drinks are in the cooler.

Almost needless to say, Pham has taken his chicken a bit further. He worked with Eva Boulangerie to develop a recipe for the perfect bun: One that can hold up to a dark-crusted fried boneless chicken thigh, a mound of red coleslaw, housemade pickles and some of that PB sauce I mentioned. Four degrees of heat, mild, medium, hot and hot “behind”—choose your poison, as cocktail drinkers said in the 50s—as a sandwich or a quarter chicken, light or dark.

Fries come from the same place that makes Shake Shack’s fries.

As Chicken Shack owner Andre Prince said, “It can be a punishment and a joy at the same time.”

PHOTO ADAM FINKLE

Viet Pham’s new Nashville hot chicken spot has Salt Lakers squawking.

144

dining guide DECONSTRUCTING THE DISH

Gourmet Served Soft An ice cream truck that is anything but “normal.”

BY DEREK DEITSCH

I

n the age of social media, food must not only taste good, but also look good on Instagram. There’s one ice cream truck in Salt Lake City that has mastered the art of both. You’ve likely already seen the viral ice cream cones come across your phone screen. In case you haven’t, though, one look at @normal.club and you’ll understand the hype.

Classically trained at the French Pastry School in Chicago, Alexa Norlin has had her hand in the dessert menus of some of Utah’s top restaurants. Now with her own ice cream truck, she is ready to

Norlin appreciates creative flavors like black currant, Earl Grey and pomegranate, but says vanilla is her favorite. She appreciates how the simplicity allows her to savor the quality of the ice cream.

We’re all used to seeing generic rainbow sprinkles, but Normal goes above and beyond by serving housemade sprinkles made from colorful royal icing.

The butter cake is made with a whole lot of butter, resulting in dense, flavorful cake pieces that don’t get lost in the vanilla flavor of the ice cream.

IF YOU GO Find normal’s location at normal.club or instagram @normal.club

Most cotton candy you see comes from a box of pre-flavored floss sugar, but Alexa cooks up her own, flavoring it with real strawberry essence.

It may not look like an exact science, but every Normal cone features precisely 5½ swirls, as practice proved this to be the optimal height for dipping and decorating.

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

culinary-driven stacks of soft-serve garnished with gourmet toppings, from cookies and cereal to freeze-dried fruit and house-made jams.

Alexa believes her job is to bring customers desserts they are familiar with while introducing new culinary concepts. She pairs classic soft serve innovations: Outer Darkness pairs black sesame with yuzu jam; the White Out cone has three different applications of olive oil; Birthday Cake cone below, is just what you hope it’s going to be.

PHOTO ADAM FINKLE

Above: Alexa Norlin and her Normal ice cream truck.

have some fun focusing on flavors she likes best. The truck opened for business last summer, but gained quick popularity and now attracts lines whenever it is open.

Don’t expect the typical ice cream truck selection of factory-made frozen treats.

Gourmet popsicles, cookie sandwiches, and choco tacos are some of Alexa’s famous inventions, but the composed cones undeniably reign supreme.

These

EXPERIENCE THE BEST ITALIAN DINING IN SALT LAKE CITY

Known for our impeccable service and homemade pastas.

Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region.

Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

SALT LAKE CITY’S FINEST ITALIAN RESTAURANT FOR OVER 15 YEARS! 282 SOUTH 300 WEST, SLC | (801) 328-3463 | TOSCANASLC.COM

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Above: Arugula topped pizza and a full meal salad from Nomad Eatery. Right: Chef Justin Soelberg.

NEWCOMER

Road Food

S IF YOU GO

ADDRESS: 2110 W. NORTH TEMPLE, SLC WEB: nomad-eatery.com PHONE: 801-938-9629 ENTREES: $$ (Moderate)

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

ure you do. Justin Soelberg (cousin of Colton Soelberg, proprietor of Communal and Chomburger) has cooked his way around town from high-end dining (Communal) to craft burger (Proper Burger). Now, he has a home of his own: Nomad Eatery. He describes it as fast-casual, but don’t assume Wendy’s. Soelberg’s aim is higher. He serves burgers, yes, and pizza and sandwiches—this isn’t fancy food, but it is craft food. He dredges up the 80s term Modern American to

describe it. One sandwich combination is inspired by Korean food (pulled pork with kimchi aioli, dochua and chioli threads on a hoagie roll); the Betty White pizza is spread with garlic cream, topped with fontina and mozzarella and piled high with fresh arugula.

Some at the table thought there was too much salad on the pie, but I love the double-whammy of salad and pizza in one bite. A robust Caesar features pickled red onion, Cojita cheese, a lime-chipotle dressing and... fritos? Obviously, there’s no

reverence here. Soelberg is having fun. Desserts are all by Normal Ice Cream and include their famous Choco-taco (waffle cone shaped like a taco shell filled with cinnamon ice cream and dipped in chocolate). The only quibble here is that the treats are served too cold— ideally, they would temper a bit before being served so you could really taste the flavors.

There were plenty of diners the night we were there, but when the Salt Lake International Airport finishes its expansion, this location is gonna be golden.

PHOTO ADAM FINKLE

Nomad Eatery stars Chef Justin Soelberg. Remember him?

147

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

ININ

G

D

Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 018 D

La Caille Utah’s original glamor girl

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, 801532-0777. 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 ININ

G

has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy

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

6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

Provisions With Chef Tyler

Stokes’ bright, fresh approach 2A 018 D

WAR 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

ININ

Table X A trio of chefs col-

laborate on a forward-thinking 2A 018 D

thoroughly artisanal menu— vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. EGM – N WAR

AMERICAN CASUAL Avenues Bistro on Third Note: this

tiny antique storefront has new owners— Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. It will be exciting to see what they will cook up in this favorite Avenues spot. Stay tuned.

564 E. Third Ave., SLC, 801-831-5409. EGL

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

tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL

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

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

GUIDE LEGEND E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Expensive, $26–50

O

Very Expensive, $50+ ININ

G

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

The menu is unique—just trust this chef.

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

FA M E Lake’s most picturesque

Listings

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 G

Bambara Chef Nathan Powers makes

Log Haven Certainly Salt

18

little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N

D

AMERICAN FINE DINING

HAofLL

D

SALT LAKE CITY & THE WASATCH FRONT

Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

MAY/ JUNE

D

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

2A 018 D WAR

2018 Salt Lake magazine Dining Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

Cafe Niche Anytime is the best time to eat here. Food comes from farms all

Quintessential Utah

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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dining guide

EVENTS

Mark your Calendar

A

IF YOU GO

ADDRESS: The Gateway, 400 W 100 S, SLC WEB: saltlakemagazine.com PHONE: 801-485-5100

S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 1 8

decade ago, we sat down with a group of restaurateurs and downtown leaders to make plans to fill a gaping hole in Salt Lake City’s calendar. Despite the growing number of fine independent restaurants, breweries and distilleries, there was no event that brought them all together. The city needed a food festival, and after a lot of discussion and planning, we held the first Tastemakers event in the parking lot besides Squatters Pub. The event sold

out immediately and, even though it rained, there was an atmosphere of excitement and camaraderie. Our hunch was correct: Salt Lake City had been salivating for a food festival.

Over the years, the event has grown and moved. Every year, more restaurants, distilleries, food trucks, breweries and bakeries want to participate and the crowd grows larger.

Now, it’s a regular event on every foodie’s calendar.

Salt Lake magazine’s giant tasting party is back again for its

9th year. More than 30 food and beverage vendors will be serving up bites from Salt Lake City’s best restaurants and food producers on June 14-15 at the Gateway. A special VIP lounge offers exclusive tastes of food, beer and wine, there will be live music and tasting buses? Here’s a peek at some of the participating restaurants: Finca, Squatters, Sugarhouse Distillery, Provisions and the list goes on.

Go to saltlakemagazine.com for more details and ticketing information.

PHOTOS NATALIE SIMPSON

Tastemakers 2018 is coming soon.

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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, 385-2373159. EGL – N Copper Onion An instant hit when

it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s

ININ

G

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 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 D

over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Cucina Deli Cucina has add-

ed fine restaurant to its list of 2A 018 D

WAR descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-theglass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

The Dodo It’s hard even to update the

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

Em’s Restaurant Housed in an old

Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on

ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Hub & Spoke Scott Evans’ (Pago,

Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionall recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801487-0698. EGM

Left Fork Grill Every booth comes

with its own dedicated pie shelf.

Because no matter what you’re eating— liver and onions, raspberry pancakes, 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

LESS IS MORE Utah portions are famously huge—at Citris Grill you can order half-portions, allowing a more varied menu for dinner (appetizer, entree and dessert) and saving a doggie bag.

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dining guide

CHEF TALK

Pit Master turns master gardener

A

IF YOU GO

ADDRESS: 155 W.

Commonwealth Ave., SLC WEB: patsbbq.com PHONE: 801-484-5963 ENTREES: $$ (Moderate)

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fter cooking on the competitive barbecue circuit for years, Pat Barber put his roots down in a old garage at the end of a dead-end street in a questionable part of town and opened one of Salt Lake City’s best barbecue joints. But that’s not all.

Pat’s place is built around barbecue, but when he stopped traveling the country with his smoker, he expanded his menu. He smokes brisket, pork, chicken and ribs, of course. But he also smokes meatloaf, pork loin and turkey (depending on his mood), makes cornbread, coleslaw and mashed potatoes, red beans and rice, jambalaya and several kinds of salad. Pat’s most famous dish is served on Burnt Ends Friday, when he serves brisket tips, a weekly ritual for some. But let’s get back to the green stuff.

We asked the meat man what sparked his interest in what other Pit masters dismissively call “sides.”

“I’ve always had an interest in gardening. But when my wife died, I enrolled in USU’s Master Gardener’s program, a 13-14 week training program, because I wanted to build her a memorial garden.”

What do you grow?

For my Garden of Peace, I grow flowers—this year, I expanded it, made bigger beds and planted more than 100 bulbs.

And what about vegetables?

Originally, I was specifically interested in vegetable growing—not so much flowers. My Garden of

Peace inspired my interest in flowers. But I wanted to grow vegetables for the restaurant.

How do you manage that in such a small space?

I’m doing hydroponics here at the restaurant. Right now, I’m building grow tables with four-inch PVC pipes.

What do you plan to grow?

Tomatillos, herbs— everything I need. This year, I’m growing three times the amount of tomatoes that I did last year.

What’s in the future?

I’m planning a new restaurant, and it will have a greenhouse and much larger gardens. There’s more meat and more vegetables to come.

PHOTO CREDIT TK

The dirt on Pat Barber.

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

350 Main Street Park City, Utah 84060 435-649-3140 For menus visit 350main.com

Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the men includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN Meditrina Meditrina has secured its

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

Moochie’s This itty-bitty eatery/take-

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

WELCOME TO THE CANTINA...

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 Day-

1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859 www.alamexocantina.com

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dining guide break, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, South Jordan, 801-679-1066. EGM

Porcupine Pub and Grille With 24

beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGM

Red Butte Café This neighborhood

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

Restaurants at Temple Square There are four res-

Roots Café A charming little daytime

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

RUTH’S BACK YARD It’s patio season again and there is still no better al fresco option than Ruth’s in Emigration Canyon. It’s been expanded multiple times and still it’s one of the best (and most crowded) places to while away an afternoon and a beer.

Ruth’s Diner The original

funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

Rye The food rocks at this hip new

version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the

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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 ININ

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taurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) 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

street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655 .EGLL

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Tin Angel From boho bistro,

Tin Angel has grown into one 2A 018 D

WAR of Salt Lake’s premier dining destinations, still with a boho touch.

Chef J ­ erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801328-4155. EGLL

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees— fried chicken, braised pork, chicken and dumplings—are equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385-202-7167. EGLL Zest Kitchen & Bar How 21st

century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails.

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 Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Norwegian bakery cafe specializes in scrumptious meals, 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, 801571-1500. GL Bagel Project “Real” bagels are the

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

Biscott’s An Anglo-Indian teahouse,

Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. GL

Bubble and Brown Morning Shop Downstairs in the business incubator called Church & State, Andrew Scott has a pastry shop worth finding. Relying on the goodness of butter and local fruit, Scott turns out roast peach tarts, scones, quick breads and other baked delights, according to the season. Closes at 2 p.m. 370 S. 300 East, SLC, 385-212-4998. GL

Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL Carlucci’s Bakery Pastries and a

few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

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

FROM THE DOCK TO YOUR TABLE,

WE BRING THE HARBOR TO YOU!

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

Fillings & Emulsions This little Westside bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. GL Gourmandise This downtown main-

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

We specialize in fresh seafood and feature Wagyu, American Kobe beef from Snake River Farms. Get your Surf & Turf fix! Add Lobster Tail, Canadian Red Crab or Maine scallops to any entree. Harbor is a locally owned neighborhood establishment; we pride ourselves in providing our guests with quality food and service driven by our staff ’s hard work and passion.

2302 E. Parley’s Way • (801) 466-9827 • harborslc.com Located on the corner of 2100 South & 2300 East in SugarHouse

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

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 kouign 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

Pierre Country Bakery The classic French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 801-486-5550. GL Publik A cool coffeehouse serving the

latest in great coffee; an old-school java joint made for long conversations; a

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

La Barba Owned by locally owned cof-

Monday–Thursday 5p–9:30p Friday–Saturday 5p–10p | Sunday 5p–8:30p

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dining guide neo-cafe where you can park with your laptop and get some solo work done.

Publik serves a multitude of coffeefueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

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

Publik Kitchen See Publik above, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385229-4205. GL

Bohemian Brewery & Grill Bohe-

Salt Lake Roasting Company At

SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-trade beans. 820 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The

Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiri-

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

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake

TWOLIE! GET IT? Welcome to the fresh location of Tulie Bakery: 1510 S. 1500 East. Same great pastries (almond croissants!), cakes, morning and midday meals.

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 A brick-and-mortar restaurant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-364-0043. GL – M The SugarHouse Barbecue Company This place is a winner for pulled

pork, Texas brisket or Memphis ribs.

Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

BAR GRUB & BREWPUBS Avenues Proper Publick House It’s a restaurant and brewpub, with

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mian 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 Irish-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 on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

HALL

Squatters Pub Brewery

of FA M E One of the “greenest” res-

taurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801363-2739. EGLM

Wasatch Brew Pub Part of the same

mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be— hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM

BREAKFAST/LUNCH ONLY Eggs in the City On the weekends,

this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine.

1675 E. 1300 South, SLC, 801-581-0809. GM

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt.

At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m.

1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

BURGERS, SANDWICHES, DELIS Feldman’s Deli Finally, SLC has

a Jewish deli worthy of the name.

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

J Dawgs All big and all natural, whether you choose Polish or all-beef.

The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink and that’s the full meal here, unless you want a T-shirt. 341 Main St,, SLC, 801-438-6111. GL Proper Burger and Proper Brewing Sibling to Avenues Proper, the new

place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. EGM

RedHot Hot dogs so huge you have

to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801-486-1327. GL

Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL

Tonyburgers This home-grown

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

CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM

Del Mar Al Lago A gem from Peru—

the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped 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

AMERICAN CUISINE ∙ CRAFT COCKTAILS DOWNTOWN SALT LAKE CITY HSLRESTAURANT.COM

Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL Boba World This mom-and-pop place

is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM Hong Kong Tea House & Restaurant Authentic, pristine and slightly

our

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

J. Wong’s Asian Bistro Drawing

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

FRENCH/EUROPEAN Bruges Waffle and Frites The

original tiny shop turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu.

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL

Café Madrid Authentic dishes like garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

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Trio’s kitchen’s side offerings are fantastic flavor bombs.Try the grilled sugar snap peas or the asparagus with prosciutto.

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

LOOK TO THE SIDES.

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

Paris Bistro Rejoice in true

French cuisine via escargots, 2A 018 D

confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar WAR

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remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN

Trestle Tavern Another concept from

Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM

INDIAN Bombay House This biryani main-

stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

Curry in a Hurry The Nisar family’s

restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

Himalayan Kitchen SLC’s premier

Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu.

Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. 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 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, 801-4384823. GL – M Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M Tandoor Indian Grill Delicious

salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801486-4542. 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 takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-3558518 EGL – M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime

favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463. EGM – N

Este Pizza Try the “pink” pizza,

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topped with ricotta and marinara.

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

Fireside on Regent Chef

Michael Richey put his money 2A 018 D

WAR where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011

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. GL Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan.

4536 Highland Dr., Millcreek, 801-2740223. GEL – M Nuch’s Pizzeria A New York–sized

eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

2819 S. 2300 East, SLC, 801-484-0448. EGL

TUESDAY-THURSDAY 8AM-4PM FRIDAY-SATURDAY 8AM-10PM 216 EAST 500 SOUTH, SALT LAKE CITY M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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

The Pie Pizzeria College

is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM

LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801746-4441. EGM – N ININ

Stoneground Italian

Kitchen The longtime piz2A 018 D

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

Pizza Nono Small, kick-started

Tuscany This restaurant’s faux-

pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530 EGL

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 sand-

wiches and burgers and steak and fish…

The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801484-1804. EGL – M

Sea Salt The food ranges from ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (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 Settebello Pizzeria Every Neapol-

itan-style pie here is hand-shaped by a pizza artisan and baked in a woodfired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M

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WAR

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

Valter’s Osteria Valter Nassi’s res-

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

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Always save room for dessert at Takashi. Trust me.

Stanza Another new chef Jonathon

za joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

Pizzeria Limone The signature pie

SWEET JAPANESE

Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

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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

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

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Per Noi A little chef-owned, red sauce

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Veneto Ristorante This

small place, owned by Marco 2A 018 D

WAR and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.”

Hence the name and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN

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

Kobe Japanese Restaurant This

Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM Shogun Relax in your own private

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

Simply Sushi Bargain sushi. All-

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

HAofLL Takashi Takashi Gibo FA M E earned his acclaim by buy-

ing the freshest fish and serving it in politely eye-popping style.

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

Tosh’s Ramen Chef Tosh Sekikawa,

formerly of Naked Fish, is our own ramen ranger. His long-simmered noodleladen 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, 801-4675545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

Yoko Ramen More ramen! Utahns

can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

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Th ive urs M day u -Su sic nd ay

MEDITERRANEAN Aristo’s The best of local Greek eateries is also one FA M E 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

HAofLL

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, 801272-9111. EGM – N

HAofLL Mazza Excellent. With FA M E the bright flavor that is the

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

Manoli’s Manoli and Katrina

Katsanevas have created a 2A 018 D

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

TOP 10 MOST ROMANTIC RESTAURANTS

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For reservations, call (801) 272-8255 or visit Log-Haven.com Open every night for dinner starting at 5:30pm Located 4 miles up Millcreek Canyon—just 20 minutes from downtown SLC. LH_SL Mag_MayJune18_Final.indd 1

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Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself.

Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fastfood stops. The perfect downtown lunch.

30 E. Broadway, SLC, 801-322-1111. GL Spitz Doner Kebab This California transplant specializes in what Utahns mostly know by their Greek name “gy-

DOWNTOWN ~ COTTONWOOD ~ SOUTH JORDAN www.marketstreetrestaurants.com

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dining guide ros.” 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

We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

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Alamexo A fresh take on

Mexican food from award-win2A 018 D

WAR ning 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, 801-7794747. EGM

Alamexo Cantina Another version of Chef Matthew Lake’s terrific Mexican cuisine, the Cantina is livelier than the downtown original but the family-style food is just as good. 1059 E. 900 South, SLC, 801-658-5859. EGM Chile Tepin Instantly popular for its

generous servings of not-too-Americanized Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

Eklektik Yes, it is. The boutique in front sells handmade jewelry, clothes and home accessories. The walls are covered with whimsical original art. And the food has the soul and Latin American spice of the owners. Pay attention to the sauces and drink some hibiscus tea.

60. E. 800 South, SLC, 801-528-3675.

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Few seafood restaurants dare to label their seafood selections as wild, but look at Harbor.

In the past few months, the menu has featured wild Norwegian halibut and wild Maine scallops. Choose your own sauce and sides.

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Chunga’s These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Frida Bistro Frida is one of

the finest things to happen to 2A 018 D WAR

Salt Lake dining, ever. This is

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not your typical tacos/tamales menu— it represents the apex of still too littleknown 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

HAofLL

Red Iguana All locations

FA M E 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.

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 made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC, 801-326-3474. EGM - N

Harbor Seafood & Steak Co. A

much-needed breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vinecovered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801946-2079. EGLLL

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801302-2262. EGM

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

SOUTHEAST ASIAN Chanon Thai Café A meal here is

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

Indochine Vietnamese cuisine is under-­represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure.

It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious

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

Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the

banh mi are heaven. 850 S. State St., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL

Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM Sapa Sushi Bar & Asian Grill

Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Sawadee Thai The menu goes far

outside the usual pad thai and curry.

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

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M SOMI Vietnamese Bistro But

there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGL – M

Thai Garden Paprika-infused pad

thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM

Thai Lotus Curries and noodle dishes hit a precise 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

912 E HARVEY MILK (900 S) • (801) 521-4572 1515 S. 1500 E. • (801) 484-9259 MAZZACAFE.COM

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dining guide 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

desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Vegan and organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashewcoconut curry. 368 E. 100 South, SLC, 801-322-3790. EL – M Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts.

Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK

STEAK Christopher’s The menu is straight-

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

MATCH MAKING

Spencer’s The quality of the meat

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

VEGETARIAN Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent

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Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN 350 Main Now being run by Cortney

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

The Farm Restaurant Food is at the

forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet.

435-615-4828. EGO ININ

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Few marriages are as happy as that of red wine with good beef. In SLC, Spencer’s is the place to find that perfect duo. Prime beef is matched by a great wine list, but the bonus is the series of wine dinners. Check the website.

former bank building has inner beauty.

Stick with classics like crab cocktail, order the wedge, and ask for your buttersizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

AMERICAN FINE DINING

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

Firewood Chef John

Murcko’s new place on Main 2A 018 D

WAR Street is all about cooking with fire—his massive Inferno kitchen grill by

Grillworks runs on oak, cherry and applewood, depending on what’s cooking.

But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN

Glitretind The service is polished, and

the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood.

The appeal resonates with the jet set and local diners. The wine list is exceptional.

But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

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, 435645-6715. 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

Tupelo Chef Matt Harris brings a

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style.

A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming to

be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

317 Main St., Park City, 435-649-8284. M

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

An American Craft Kitchen | Wood Fired | Asian Inspired Local Organic Small Batch Cooking Dinner 7 nights a week from 5:00 Brunch Saturday & Sunday 10:30-2:00

| Refined Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

WARM HOSPITAL ITY AND

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

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 excellent sourcing—trout sausage and Beltex Meats prosciutto, for example.

There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

Ruth had a certain way of doing things, like preparing the best prime steak of your life and serving it on a 500° sizzling plate.

Salt Lake City • 801.363.2000 • 275 S. West Temple Park City • 435.940.5070 • 2001 Park Ave.

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

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

Jupiter Bowl Upscale for a bowling

Peace, Love and Little Donuts

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 oldfashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Sammy’s Bistro Down-to-earth food

ININ

G

D

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, 435-2147570. EGL – M

Silver Star Cafe Comfort

food with an upscale sensibil2A 018 D

ity and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM WAR

Simon’s Grill at the Homestead

TUNE TIME Besides the view and the great food

by Chef David, one of the best things about this little cafe is the music—rootsy acoustic every Thursday, Friday and Saturday night to go with your roots food.

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café Housemade gelato is the

big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435654-0251. EGL – M

The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley.

2900 Deer Valley Drive East, Park City, 435-615-2410. EGM Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N

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BAKERIES & CAFÉS Park City Coffee Roasters The

Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. GL

Wasatch Bagel Café Not just bagels,

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

Windy Ridge Bakery & Café One of Park City’s most popular noshing spots—especially on Taco Tuesdays.

The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

1250 Iron Horse Dr., Park City, 435647-0880. EGL – M

BAR GRUB & BREWPUBS

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe

the steak sandwich is the best in town.

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

Bistro 412 The coziness and the low

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

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

ITALIAN & PIZZA Fuego Off the beaten Main Street

track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Burgers & Bourbon Housed in the

Trio The third Trio changes the win-

Red Rock Junction The house-

Vinto The only location of this chic

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily.

1900 Park Ave., Park City, 435-6499868. 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

Wasatch Brewpub This was the

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

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

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

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

ning formula slightly, but casual modern Italian is still the theme. Try the spinach agnolotti topped with pine nut crumble.

And keep an eye out for their excellent wine dinnerss. 6585 N. Landmark Dr., Park City, 435-649-9654. liquor accessible expensivw pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Grappa Dishes like osso buco and

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

Momo Haiku Mountain Asian fusion featuring all the current hot dishes— ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM

Wahso Restaurateur Bill White is

known for his eye-popping eateries.

Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-615-0300. EGO

housemade pasta & pizza + wine & cocktails + convivial atmosphere lunch M-F / dinner 7 days a week / 249 East 400 South, SLC

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour

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

Billy Blanco’s Motor City Mexican.

The subtitle is “burger and taco garage,” but garage is the notable word.

This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this

restaurant for south-of-the-border eats.

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

Tarahumara Some of the best Mexican food in the state can be found in

Contemporary Japanese Dining 18 West Market Street • 801.519.9595 M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel

is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SEAFOOD Freshie’s Lobster Co. After years

as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. 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

WAGONS, HO! Yes, it’s cheesy.

But it’s not about the food and it’s also great fun. Eat under the “stars” in a “covered wagon” next to a “campfire” complete with a “coyote” howling at the moon.

Butcher’s Chop House & Bar

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

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435649-8060. EGN

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Edge Steakhouse This beauti-

Union Grill The cross-over cooking

Prime Steak House Prime’s reci-

Beehive Grill An indirect offshoot

Lespri Prime Steak A quiet treasure

BURGERS, SANDWICHES, DELIS

fully 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

pe 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

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

tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435649-5900.

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

NORTH SALT LAKE & BEYOND

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

AMERICAN FINE DINING

CHINESE

The Huntington Room at Earl’s Lodge Ski-day sustenance and fire-

side dinner for the après-ski set. In summer, dine at the top of the mountain.

3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

AMERICAN CASUAL The Bluebird The ornate

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

Hearth The charming upstairs dining

room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

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

Maddox Ranch House Angus

Mandarin The rooms are filled with

red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801298-2406. EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is

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

Marcello’s Eat spaghetti and

meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Tona Sushi The charming old space

on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-622-8662. EGM – N

Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials.

But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801475-7077. EGM – N

JAPANESE Ramen Haus Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

LUNCH • DINNER • WEEKEND BRUNCH • CATERING

FOOTHILL 1615 S Foothill Dr. 385-259-0712 Private room available

HOLLADAY 4670 S Holladay Village Plaza 801-676-9706 Private room available

DOWNTOWN 149 E 200 S 385-259-0940

FASHION PLACE 6154 S Fashion Blvd #2 801-266-2487

www.taqueria27.com

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin.

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL The Black Sheep The cuisine here

is based on the Native American dishes Chef Mark Mason enjoyed in his youth.

But the fundamentals—like Navajo fry

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dining guide

PONY DELUXE The Pony is long in the tooth but it sure doesn’t taste like it. This longtime St. George star reimagines itself and its menu frequently, so don’t forget it next time you drive south. And on Mondays, BYOB— no corkage fees!

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

port. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

Chomburger Colton Soelberg (Com-

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

munal, etc.) has opened a low-key highend burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. GL

The Foundry Grill The café in Sun-

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

Station 22 Ever-hipper Provo is home

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

INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN Pizzeria 712 The pizza menu reaches

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

MEXICAN Mountain West Burrito A humble

burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community sup-

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VEGETARIAN Ginger’s Garden Cafe Tucked inside

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

HAofLL

Hell’s Backbone Grill

FA M E Owners Blake Spalding and

Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435335-7464. EGM – N

Capitol Reef Inn & Café This fam-

ily 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, 435425-3271. EGL – M

Eklectic Café This is what you hope

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

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

BAR GRUB & BREWPUBS Moab Brewery A beloved watering

hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.

686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING Painted Pony The kitchen blends

culinary trends with standards like sage-smoked quail on mushroom risotto.

Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

428 Zion Park Blvd., Springdale, 435772-0700. 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 dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

445 Zion Park Blvd., Springdale, 435772-0283. EGL – M Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS 25 Main Café and Cake Parlor

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

MEXICAN The Bit and Spur The menu stars

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

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

M A Y / J U N E 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

bar

21 & OVER BARS

FLY

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.)

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

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

Bigger is better Beehive Distilling is EXPANDING.

BY MARY BROWN MALOUF

People outside Utah—well, and some Utahns, too—are astonished to learn about the state’s booming distillery business. The fact that we now have 10 operating distilleries doesn’t square with their preconception about a buttoned-up beehive state.

But it’s true. And we don’t just have more distilleries, we have bigger ones. Beehive Distilling just opened a new location that provides 6,000 square feet of space to make gin and vodka.

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

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bar fly

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

“When we opened our first distillery in 2013, we had pretty big goals. But, even in our wildest dreams, we didn’t expect to outgrow our space so quickly,” said Chris Barlow, co-owner of Beehive Distilling. “With this new space, we’re finally going to be able to offer tastings, tours and the opportunity to expand our line of spirits.”

The new location will allow Beehive to host events, open a tasting room and add new products to its evolving spirit portfolio beyond their award-winning Jack Rabbit Gin, Barrel Reserve Gin and Organic Vodka.

The expanded space means more room for production—Beehive’s output will increase from an 80 gallon capacity to over 530 gallons, which means a full line of spirits are in the future. And for those looking for a unique space for an event, the new distillery also includes a massive 3,500 square foot event space for just about anything.

“We really wanted to make something that stands out in our industry,” said Barlow. “It feels like we’re entering a whole new world of possibility. And we wanted the space to reflect that, and to show that our products and process are accessible to everyone.” The new space is at 2245 S. West Temple, SLC. beehivedistilling.com for up to date information.

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small-screen hit Modern Family, is a coowner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint.

It’s noisy and there’s no table service— you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL

The Bayou This is Beervana, with

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

Beerhive Pub An impressive list of over 200 beers­­—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass” but BTG serves craft cocktails, specialty beer and good food, but the pièces de résistance are the more than 50 wines by the glass.

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

Campfire Lounge Well, don’t go expecting a real campfire. The laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores.

837 E. 2100 South, 801-467-3325 EGL 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, 801382-8567 EGL

Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801273-9830 EGL East Liberty Tap House Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often.

The menu 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 EGM

Gibson Lounge Grand America’s inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM Good Grammar Gallivan Avenue is becoming a hipster hotspot. Proof:

TOURS & TASTINGS W/TH 11:00-6:00PM FRI/SAT 11:00-7:00PM the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002 EGL

RETAIL HOURS T-TH 11:00-6:00PM FRI/SAT 11:00-7:00PM ABOUT US LOCATED IN SALT LAKE CITY, DENTED BRICK DISTILLERY IS AN ARTISAN DISTILLERY HANDCRAFTING SPIRITS FROM GRAIN-TO-GLASS.

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

Garage Everyone compares it to an

Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801521-3904 EGL

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Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM

Green Pig Green Pig is a pub of a

different color. The owners try to be green, using eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 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 EGL

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bar fly

The Shooting Star More

than a century old, this is genyou-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

Sakeopolis cocktail at Aristo’s

Get your buzz on. For real.

Best cocktail garnish ever

OKAY, WE’RE USED to adventurous flavors coming from Greece.

Ouzo, retsina—both acquired tastes.

Now, Aristo’s has added buzz buttons to an ouzo cocktail, part of their increasingly snazzy cocktail menu.

Szechuan buttons, part of the Acmella Oleracea family in botany-speak, have been sneaking into bars across the country to add a super-sensory kick to your cocktail buzz. Taste your cocktail first. Then eat the flower. Your mouth starts to water, your tongue starts to tingle and your whole mouth turns numb. Now take another sip. Your drink tastes completely different. Of course these strange little blooms were used to ease pain—the spilanthol

Acmella Oleracea or “Buzz buttons”

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that is released when you chew one would go a long way towards easing a toothache. But forget about pain— we’re talking about fun. You can order buzz buttons online at Marxfoods, but first you ought to pop into Aristo’s and try a Sakeopolis cocktail.

244 S. 1300 East, SLC, 801-581-0888

Sakeopolis

2 oz. Tozai “Snow Maiden” unfiltered sake 1 oz. Metaxa Ouzo 1/2 oz. Blend of Calpico, Yuzu citrus and Lavender Garnish with a buzz button.

And let the trip begin.

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 EGM

Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka.

Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM Stanza The heart of the Italian restaurant is the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441 EGM Tinwell An old dive bar resuscitated,

now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769

The Vault In the boutique Kimpton

hotel The Monaco, themed after the building’s original purpose as a bank is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers. Look for the special cocktails themed to what’s on stage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant.

202 S. Main St., SLC, 801-363-5454 EGL

Undercurrent Bar Right behind and

sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and 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

Water Witch Three of Utah’s leading

bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Back in the day, this stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neo-cocktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-433-1371 EGL Zest Kitchen & Bar Besides the

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

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my turn

It is time to listen.

The incident in PARKLAND, FLORIDA, where 17 teachers and students were killed by a kid with an AR-15, has everyone mad: mad at the FBI, mad at local law enforcement and mad and perplexed by gun laws in this country.

BY JOHN SHUFF

I remember springtime as a kid in Cincinnati, when the whole countryside awoke, recovering from winter’s harshness. The tiny buds on the two magnolia trees in our backyard began to bloom, filling the yard with the fresh sweet smell of those rich creamy flowers; Mom would gently cut them from their branches and place these in a vase on the dining room table.

But spring this year has a different feeling than any other I have experienced.

The massacre at the Marjory Stoneman Douglas High School has left Americans confused, uncertain and fearful.

Springtime back in my youth was seeing patches of green grass struggling to emerge from underneath the melting snow, the smell of mom’s apple cobbler cooling on the sill of her open kitchen window. It was my brothers, with no shirts on, hose in hand, washing road salt off the family‘s Buick Roadmaster. Spring was hiking in the barren woods near our home. As boys will be boys, we came home with cuts, bruises and on occasion a sprained ankle. In those days, we had no helmets, no arm or knee pads, but we survived.

There were long walks with my girl, Margaret Mary Scanlan , a student at St. Mary’s College. We married four years later and still reflect on those magical times consumed by love, dreams and hope. In retrospect, that’s all any of us have to hold onto. Love, dreams and hope.

Fast forward some 60 years. Things have changed and taken a dramatic turn.

The springtimes of my youth—those

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carefree happy days—are now filled with cries of protest from our young people, cries that resonate nationwide from Columbine, Sandy Hook, Las Vegas to Stoneman Douglas. They are no longer cries for help—but for change. These youngsters are the leaders of the future, and their voices should be heard. They will be heard until change is made in our gun control laws.

Our schools have become a shooting range, a killing field, for those armed with weapons intended to kill many in seconds. Forget the ineptitude of the FBI and local law enforcement. Focus on our kids—listen to today’s 15 year-olds—who are emotionally adults. They no longer want to live in fear of obliteration by anyone with a weapon. Their voices will be heard and will resonate over the

special interests and the politicians; they will lead the charge to change the political landscape over the availability of guns in America.

Today, more than ever, listen to the voices, fears, dreams, the concerns of your children. Life for them is very complex, and there is much to cope with.

Let them know that failure is a learning experience. If they pick themselves up and dust themselves off enough, they will build faith in themselves. Tell them what an old friend once said to me, “Faith is not about everything turning out OK. Faith is being OK no matter how things turn out.”

For this spring and all those that follow, the voices of Parkland will never be forgotten.

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