Salt Lake Magazine November December 2017

THE MAGAZINE FOR UTAH

T E E N SW O S A SE

SALTLAKEMAGAZINE.COM

13

SMALL MIRACLES: newborns who beat the odds

TOP TREATS INCLUDING A CITYSCAPE CAKE FROM THE MIGHTY BAKER

the new

December 2017

$4.95

Display until December 31, 2017

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luxury jewelry

Literally available in your figurative backyard.

Just 25 minutes south of Salt Lake City.

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801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe *Based on Google reviews dated until September 1st, 2017.

©2017 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times. Optional equipment shown is extra.

Porsche recommends

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w is h lists OVER ONE HUNDRED STORES & RESTAURANTS. THOUSANDS OF REASONS TO MEET.

Meet the season in the heart of the city!

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8pm Selections from Ballet West’s The Nutcracker and Holiday fire fountain show debut ShopCityCreekCenter.com

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SPECIALIZING IN BUYING AND SELLING IN PROMONTORY AND PARK CITY ©MMXVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty ® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company.

Each Office Is Independently Owned And Operated.

ONE OF A KIND 661 Saddle Hill Road, Salt Lake City 4 BD | 9 BA | 14,879 SF | $6,500,000 Linda Wolcott 801.580.3962 | Susan Poulin 801.244.5766

JUST OFF OLD RANCH ROAD WITH GUEST HOME 4275 Quarry Mountain Road, Park City 6 BD | 7 BA | 7,377 SF | $5,250,000 Hank Mastain 435.513.0696

EQUESTRIAN PROPERTY WITH STUNNING VIEWS 2419 Lucky John Drive, Park City 5 BD | 5 BA | 5,348 SF | $4,370,000 Scott Maizlish 435.901.4309

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NEWLY RENOVATED DEER VALLEY® TOWNHOUSE 8255 Royal Street #4, Park City 4 BD | 5 BA | 4,384 SF | $2,500,000 Sam Cubis/Greg Watkins 435.729.0389

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CUTE HOME CLOSE TO EVERYTHING 99 King Road, Park City 2 BD | 2 BA | 1,385 SF | $998,000 Marcie Davis 435.602.9577

CLASSIC TUDOR IN DESIRABLE NEIGHBORHOOD 1540 E Westmoreland Drive, Salt Lake City 4 BD | 3 BA | 3,801 SF | $875,000 Merrilee Morgan 801.913.4046

LOCATED IN A GATED COMMUNITY 1803 E Cottonwood Glen Court, Holladay 5 BD | 4 BA | 3,610 SF | $530,000 Laurel Simmons 801.718.4681

View all of our listings at SummitSothebysRealty.com ©

MMXVII 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.

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GATED COMMUNITY—PRIVATE POOL. 6 BD | 5 BA | 8,477 SF | $2,225,000 LORI GEE (801) 891-8983

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

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TIMELESS AND LUXURIOUS W/ ENDLESS VIEWS MID-CENTURY HOME W/ CONTEMPORARY FLAIR 6 BD | 6 BA | 6,869 SF | $1,025,000 4 BD | 5 BA | 4,140 SF | $987,500 STEPHANIE POULOS-ARRASI (801) 703-8780 CINDY JONES (801) 835-8247

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BEAUTIFUL RAMBLER ON QUIET STREET 4 BD | 3 BA | 3,302 SF | $384,900 KEVIN JENSEN (801) 205-2505

UPDATED CHARMING BRICK BUNGALOW 3 BD | 2 BA | 1,717 SF | $379,900 KARLA TAYLOR-JENSEN (801) 347-9392

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2017 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.

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HELPING OUR CLIENTS MAKE WISE DECISIONS IN REAL ESTATE SINCE 1976

With over 20 offices throughout Northern Utah, we specialize in residential, resort, development and commercial real estate, we are passionate about helping those looking to enjoy Utah’s lifestyle.

© 2017 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.

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*Excluding Summit County - according to RealTrends ©2017 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Coldwell Banker Residential Brokerage Office is Owned by a Subsidiary of NRT LLC. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates and are not employees of Coldwell Banker Real Estate LLC, Coldwell Banker Residential Brokerage or NRT LLC.

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contents

NOV EMBER /DECEMBER 2017 FEATURES

76 A SEASON OF

Ole Lynggaard Copenhagen collection available at O.C. Tanner Jewelers.

Green tourmaline, gray moonstone and London blue topaz drop earrings in 18k yellow gold ($9,100); Lotus serpentine ring in 18k yellow and rose gold ($2,450); Lotus coral ring in 18k yellow gold ($4,300); Lotus white moonstone ring in rose and yellow gold ($3,300); 18k yellow gold chain with rose gold leaf pendant, ($1,750); shown with 18k yellow gold leaf pendant ($2,350) and bud pendant with amethyst, coral, London blue topaz and diamond pavé ($4,950) white gold ($11,400).

SWEETS

BY DEREK DEITSCH

Utah is famous for its sweet tooth, and this is the season to indulge.

Check out our baker’s dozen of local sweet shops.

84 TINY MIRACLES

BY SUSAN LACKE

In this season of joy and hope, read the stories of four babies who overcame the odds to grow into happy, healthy children.

92 CONNECTING: PHOTO ADAM FINKLE

THE BUSINESS OF FIGHTING POVERTY

BY GL E N WA RCHOL

Utah’s Choice Humanitarian links local companies and villagers in seven countries to create sustainable solutions to poverty.

on the cover

Provo’s The Mighty Baker offers a cityscape cake for the season.

Photo by Adam Finkle

98 SECOND SKIN

BY JAROM WEST

The new luxury is all about jewelry.

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

contents

66

61 worth a trip 170

When the weather gets frightful, escape to St. Petersburg for sun, sand and shopping.

BY KATIE WILSON

66 outdoors 31 the hive

Chocolate-chip cookie delivery, the Eccles wine game, how to see the Grizz and an Ogden vinyl store.

48 statewide

Salt Lake County Mayor McAdams walks the wild side to renew patience and compassion for the homeless.

BY GLEN WARCHOL

Stalactites and stalagmites are only the tip of spelunking.

BY TONY GILL

105 A&E

Spotlight on a local band’s Americana sound, BASHA’s art and puppets with ‘tude.

133 dining guide

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

BY MARY BROWN MALOUF

51 #loveutah

Events and fundraisers that matter to you.

55 biz

Macy’s candy windows wish the city happy holidays and an uncensored bookstore brings thoughtful conversation to Ogden.

BY ASHLEY SZANTER

170 bar fly

A small gift for the at-home bartender, Purgatory and Chakra shake it up.

BY GLEN WARCHOL

Float Park City’s Kristie Buehner

115 PARK CITY LIFE

A dip into sensory deprivation, Karen Marriott’s Peace House, staying zen during holiday stress and what to do about Main Street’s gridlock.

176 my turn

Miracles at Work

BY JOHN SHUFF

volume 28 number 6 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2017, 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.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

web extras

saltlakemagazine.com

See:

Check out saltlakemagazine.com for exclusive web content—including videos.

Will Schutz, pupeteer extraordinare, gives us an inside look at the art of puppeteering, what it’s like to perform in downtown SLC and an exclusive performance.

Log on to watch Cake Wars veteran Pete Tidwell discuss his background in cake artistry and his local shop, The Mighty Baker. His work on the cover of this issue honors SLC’s skyline and natural beauty.

You’ve read the article, but we all know a video is worth 10,000 words. Check out our beauty inspiration video and find your perfect holiday lip look.

Listen in as Salt Lake magazine editors Glen Warchol, Mary Malouf, Ashley Szanter and Andrea Peterson dive deep behind the headlines in our Salt Lake Speaks podcast—available on saltlakemagazine.com and iTunes.

SALT LAKE SPEAKS Beltex Meats owner Philip Grubisa talks turkeys and turkey alternatives.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

pinterest.com/ saltlakemag facebook.com/ SaltLakemag @SLmag

@SLmag

youtube.com/ saltlakemag

Dining Guide

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

PHOTOS ADAM FINKLE

Hear:

THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Ashley Szanter

CON TR IBU TING E DITORS

Susan Lacke Christie Marcy

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

Vanessa Conabee

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

Tony Gill

EDITORIAL INTERN

Kayla Vidal Maxx Chan Heather Wardle

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Jeremy Pugh, Andrea Peterson 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

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

Jessica Ohlen

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

Andrea Peterson

WEB AND PRODUCTION SPECIALIST

Amanda Pratt

OFFICE M ANAGER

Melody Kester

EVENTS DIRECTOR

Trina Baghoomian DI R ECTOR OF A DV E RT ISI NG

Danielle Holmes

SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Jessica Patterson, Hannah Williams NEW wreath & bee (vector) FOR ALL YOUR NEEDS!

4670 Holladay Village Plaza (801) 938-9241 amyboutiqueutah.com Monday - Saturday 10 a.m. – 7 p.m. old wreath & bee (pixels)

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S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

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a Gift Certificate from Nailed!

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN- CHIEF

Marie Speed CON TROLLE R

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C I R C U L AT I O N D I R E C T O R

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875 E 700 S & 3369 S Highland Drive ∙ SLC, UT 801.532.6245 ∙ www.nailedboutique.com award s

PURELY IRRESISTIBLE.

2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

2011 Utah’s Entertainment & Choice Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

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

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

Please refer to corporate masthead.

editor’s letter

W

Give and Receive It's the most contradictory time of the year.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

e call it the “holidays,”a word derived, obviously, from “holy day,” but I’m not even going to go into the ramifications and failures of that definition. Holiday in our culture is supposed to mean a day of rest and relaxation.

That’s the first oxymoron, we all know. Who’s relaxed over the winter holidays? The Mayo Clinic, the Cleveland Clinic, Forbes magazine—everyone, it seems, offers tips for coping with holiday pressures and anxiety.

Park City Life editor Vanessa Conabee turned to Jennifer Mulholland and Jeff Shuck, owners of Plenty, for some stress-relieving tips (“5 Questions”, p. 118). Like many latter-day gurus, they advise you take care of yourself first.

We do treat ourselves more at this time of year—extravagant meals, frequent parties and pretty clothes are all part of celebrating the holidays. Page through this

issue of Salt Lake magazine and you’ll find all kinds of indulgences, from luxurious jewelry (“Second Skin,” p. 98) to decadent sweets (“Sweet Endings,” p. 76) to great restaurants (Dining Guide, p. 133) But—and this is the biggest contradiction of the season—the best way to take care of ourselves is to take care of others. Isn’t it funny how those two things— giving and receiving—go together? And this is also the time of year when we’re inspired—or prodded—to care more for others. We give each other presents, we volunteer our time for good causes. Our checks to charities might get a little larger. Maybe our hearts grow a size bigger. Read Glen Warchol’s story about Utah-based Choice Humanitarian (“The Business of Fighting Poverty,” p. 92) and Susan Lacke’s (“Tiny Miracles,” p.

84) about premature babies and you’ll get the idea. Taking care of others is taking care of ourselves.

Oh yeah. I think it’s called the Golden Rule.

Mary Brown Malouf

PHOTO ADAM FINKLE

28

Whether you travel through the magical window stroll or enjoy whimsical shopping, The Grand presents an unforgettable holiday experience.

GRANDAMERICA.COM

DANISH

Our Choices Define Us

P I N

E S

CUSTOM HOMES SPRING 18’

1. Danish Pines – Available Spring ‘18 The Historic Tree Farm 2878 Bengal Boulevard Cottonwood Heights, UT 84121 Luxury homes starting at: $1,000,000 2. Oakley Land Millrace Road Oakley, UT 84055 Land for sale: $2,110,000

1. Cottonwood Heights, UT

3. 2211 E Glacier Drive Sandy, UT 84092 Home for sale: $425,000 4. The Cove at Kimballs Lane 633 E Kimballs Lane Draper UT 84020 $431,400 – $476,400

2. Oakley, UT

3. Sandy, UT

5. Cinnamon Ridge 1117 E Leambra Lane Draper, UT 84020 Home sites starting at: $265,000 6. 1446 North 1020 East American Fork, UT 84003 Home for sale: $599,000

4. Draper, UT

5. Draper, UT

Tridestin.com | 801.413.3064

© 2017 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. Equal Housing Opportunity.

6. American Fork, UT

31 the

hive PEOPLE | TRENDS | TALK

By the Numbers . . . . .

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

Stage . . . . . . . . . . . . . .

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

Hot List . . . . . . . . . . . .

Retro . . . . . . . . . . . . . .

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

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

Statewide . . . . . . . . . . #loveutah . . . . . . . . . .

32 34 36 38 40 42 44 46 48 51

Put your fashion foot forward All eyes are on your feet this season as bright boots step out in color and plush velvets.

PHOTO ADAM FINKLE

STEVE MADDEN Grand Bootie ($130) Nordstrom, City Creek Center

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

32

the hive / BY THE NUMBERS

Turkey Day by the Numbers

BY MAXX CHAN

4,500

55 MPH FIVE 0 MPH

CALORIES

MAXIMUM AIR SPEED OF WILD TURKEY

AIR SPEED OF A COMMERCIAL TURKEY

Diseases possible from the feast: botulism, listeria, CreutzfeldtJakob, trichinosis and Guillain-Barre Syndrome.

2.8 MILLION

turkeys are produced in Utah— 12th in the nation.

75 MILLION

years ago, turkeylike creatures first roamed the Americas.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

The average gobbled on Thanksgiving

NO. 1 THANKSGIVING MYTH That Ben Franklin backed the wild turkey as the national bird. Ben only joked that turkeys are courageous and “a much more respectable bird” than the bald eagle, which eats carrion.

The holidays tend to bring out the best in people. We think that should ring true with the meals you share with family and friends. So, this season, shop at Harmons for those special items that will help make your holiday truly magical.

HarmonsGrocery.com

34

the hive / DISH

Deliverance.

Imagine. You’re in your jammies on a cold night. You’e just finished catching up with Game of Thrones for the week when it hits. The Munchies. A late-night craving that will not be denied. But who wants to get dressed and go to the store? Who wants to go into the kitchen and cook? What to do?

Call chip, that’s what to do. Your munchies are this Utah company’s business. Name a time and four huge chocolate chip cookies—and milk, if you want it—will be delivered to your door within 45 minutes. Still warm. Boom. Check it out at Chipcookies.co (and that’s not a typo-no “m”). SLC 801-889-2412, Provo 385-225-9888.

Left to right: Stephen Wirthlin, Sean Wilson, Sarah Wilson and Chris Wirthlin

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

C

hip Cookies, the brainchild of Stephen and Sarah Wirthlin (“and family,” adds Sarah), is a breathtakingly simple idea: four chocolate chip cookies, delivered warm to your door until 2 a.m. With milk, if you want it. The couple dreamed up chip cookies when they were living in Los Angeles, and, with the help of family, founded the business longdistance. “We wanted a college town, and Provo has a reputation as a good incubator,” says Sarah.

“Our business is shaped by our customers,” says Sarah. “They let us know they preferred milk

chocolate chips (semi-sweet coming soon) and two percent milk.”

Started in a kitchen rented by the hour, the Wirthlins expanded their delivery service to Salt Lake City and are opening a brick-and-mortar store near 9th and 9th. Soon they had 60 employees, including a squadron of drivers. Now they have a cookie app that recognizes the caller’s location and a loyalty program for regular cookie monsters. And they’re a vendor at Lavell Edwards Stadium—use the app to have cookies delivered to your seat.

PHOTOS ADAM FINKLE

Sometimes, you can get what YOU WANT.

CulinaryCrafts.com 801.225.6575

36

the hive / STAGE

How to enjoy a glass of wine at the Eccles Theater When the ECCLES THEATER opened its doors last year, we celebrated the civilized addition of alcohol service at the new venue.

But when it comes to showtime, Utah can’t quite get it right.

BY JEREMY PUGH

START:

Arrive early for a pre show drink GO TO: Concession stand.

Move ahead 1 space.

ASK: I have purchased my wine.

May I have it?

ASK : May I have a glass of wine?

Two glasses of cabernet emerge from mysterious white box.

SERVER: “Where are you seated sir?”

“We only sell wine at the bistro!” Back to START.

ASK: Is this the line for wine?

But they are serving food.

Isn’t there just a line for wine?

YES: Move ahead 1 space.

NO: You must buy food to buy wine.

LOSE A TURN

ORDER: Cheese and crackers in plastic box.

ASK: “What’s in the box?”

You don’t need to know what’s in the box.

GO BACK 2 SPACES.

Server knocks on door of mysterious white box nearby and says, “two cabs, please.”

ORDER: Two glasses of cabernet.

I’m not.

OOPS… You didn’t get a seat at a table.

ROLL AGAIN.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

END:

GOOD ROLL You’ve earned a seat at a table with strangers.

Server delivers wine. You take a sip. The show bell rings.

ASK: Can we bring my wine into the theater?

NO.

CHUG IT! YOU WIN!

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38

the hive / HOW TO

How To:

Survive a Grizzlies game.

The ULTIMATE chill

BY MAXX CHAN

KNOW THE LINGO BISCUIT /biskit/

Hockey puck.

SLAP SHOT /slap SHät/

Hitting the puck with the blade of the stick from a full backswing.

BLOODY CHICLETS

/blədē Chiclèts/ What you get in your mouth when you block the biscuit with your face.

FREEZING THE PUCK

/frēziNG THē pək/ Holding the puck against the boards of the rink to stop play.

POWER PLAY /pou(ə)r plā/

A team taking advantage of the opponent’s penalties.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

WHEN TO GO It’s all about ice and physical combat, winning and ill-fitting outfits—basically Game of Thrones. Hockey has long been overshadowed by more richly sponsored team sports like basketball, football and baseball, but, if you want the most catharsis for your buck, you can’t beat thugs in padded uniforms with clubs

and sharp skates. Personal and professional rivalries add fascinating subplots, and for absolute novices, there’s the sheer wonder of how these guys maneuver, collide, pass and strategize while ice-skating. Weekend games are the most exciting because watching the crowds of bloodthirsty spectators is a big part of hockey. Tickets are $13,

WHAT TO BRING

The Grizzlies website— utahgrizzlies.com—will clue you in to any special game-time events or promotions. You must pick a team (obviously, the Grizz) then commit by berobing in your team’s merchandise; Grizzlies affiliates include the Anaheim Ducks and the San Diego Gulls. Remember: It’s an ice rink, so it will be correspondingly cold in the stands. Jeans and a tank—bad choice.

Dress like winter is coming: hats, scarves— buffalo fur, if you’ve got it. A pair of binoculars or a telescope is recommended for nosebleed seats—you’ll want to lip-read the profanities on the ice. Remember, card for concession, cash for vendors.

AT THE GAME

Best vantage points are the blue line seats, 5 to 10 rows up, or a spot

up against the glass to enjoy the face-smearing collisions. Helpful Tip: Watch the players, not the puck—players will see it before you, so if you follow the players, you’ll see the puck. Don’t sweat it if you can’t comprehend the penalties—there’s a million and even seasoned hockey fans can’t always keep up.

You’ll know when a penalty is happening because a player will stalk off to the timeout box for two minutes accompanied by significant booing.

AFTER THE GAME

After the game, mosey on over to The Puck Restaurant and Sports Bar next to the stadium. It’s open until 1 a.m., and you can decompress with a game of pool, some tangy wings and a few beers.

PHOTO COURTESY OF UTAH GRIZZLIES

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40

the hive / HOT LIST

Big Names, Bright Lights Your guide to MUST-SEE national tours

BY ASHLEY SZANTER

FOO FIGHTERS Going back on the national tour circuit for a quick two-month jaunt, the Foo Fighters are ending their Concrete and Gold tour in our backyard.

The band, with famous front man and former Nirvana drummer Dave Grohl, kicked off the tour with the huge, one-day music festival, Clam Jam 17, in San Bernardino, and chose to end in the good ol’ Beehive state.

Dec. 12, Vivint Smart Home Arena, 301 W. South Temple, 801-467-8499, smithstix.com.

JOE BIDEN

Former U.S. Vice President Joe Biden joins the Wasatch Speaker series.

Former 36-year Delaware senator (not to mention Veep), Biden has made issues of gun violence, domestic abuse, revitalizing the working and middle classes and cancer research the cornerstones of his public service career.

Nov. 6, Abravanel Hall, 123 W. South Temple, SLC, 801-754-6604, wasatchspeakers.com

LADY GAGA

Prepare yourselves, little monsters, because Mother Monster Lady Gaga is coming. On her Joanne World Tour, Gaga will be performing some of her original hits (P-P-P-Poker Face anyone?) as well as new singles off of her fifth studio album, Joanne, including radio darlings “Million

Reasons” and “Perfect Illusion.”

Dec. 14, Vivint Smart Home Arena, 301 W. South Temple, 801-467-8499, smithstix.com

BILLY JOEL

Billy Joel, the Piano Man and pop-music titan, will perform his mega hits from decades of writing and crooning.

Whether you’re an uptown or Catholic girl or an innocent man, you know you want to sing along with those ‘60s and ‘70s tunes.

Nov. 29, Vivint Smart Home Arena, 301 W. South Temple, 801-467-8499, smithstix.com

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42

the hive / RETRO

Bringing Back the Vinyl Ogden’s INDEPENDENT RECORD STORE caters to fans of all ages.

BY ASHLEY SZANTER

Josaleigh Pollett, Lavender Vinyl’s first signed artist, has her album Strangers now available for purchase.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

“We opened Lavender Vinyl not only as a record store but as a community. We want to be a part of Ogden,” says Kylee. One example? They established a Lavender Vinyl label where they hope to support local artists by recording and releasing albums.

Shop dogs, Nutkin and Graydog, will insist upon your attention and pets. “They’re definitely our mascots,” says Blake (left).

Ultimately, they just want to build something unique. “There’s a lot of young people interested in this community and rebranding it into something new,” says Blake.

And Lavender Vinyl is certainly becoming a classic Ogden staple. lavendervinyl.com.

PHOTO CREDIT TK

Y

ou know the Millennial stereotype: a young person only plugged into the digital world. Well, that’s not Kylee Hallows and Blake Lundell, co-owners of Lavender Vinyl, an independent record store in Ogden.

Digital music has monopolized the industry, but Kylee sees the returning popularity of records as a conscious push back against digitization. “I think this is a rebellion against digital music,” says Kylee. Blake, her business partner, agrees and believes that vinyl never really stopped being popular. “Records have always been there, but the rise of digital music meant some people wanted to bring back physical media,” says Blake. Though many may see the recent comeback of vinyl as a “hipster trend,” it’s so much more than that as even megastars like Katy Perry and Taylor Swift have started releasing albums on vinyl.

The two met criticism for opening what many saw as a dying business, but Kylee claims, “it’s not a dying business.” And she’s right. Forbes showed record sales topped $400 million in 2016 alone and rose to their highest rate of popularity since 1988.

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44

the hive / BEAUTY

Lip Service MISTLETOE-ready lips

BY KAYLA VIDAL

5

G

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

4

1 3 2

RED GLITTER LIP Step 1: Exfoliate your lips properly.

Step 2: Carefully trace the lip with a red lip liner.

Step 3: Fill the lip with your favorite shade of red lipstick. If you want the color to stay on all day, Dyches recommends using the Palladio Velvet Matte Cream Lip Color.

Step 4: To finish off, apply Unicorn Snot Glitter Gloss.

Step 5: Follow gloss with a normal or loose shadow glitter (like Jane Iredale 24-Karat Gold Dust) with a medium sized eye shadow brush.

1. Revival Sugar Lip Scrub, $9 2. POPS Cosmetics Creamy Lip Pencil, $9 3. Palladio Velvet Matte Cream Lip Color, $7 4. Unicorn Snot Lip Gloss, $8 5. Jane Iredale 24-Karat Gold Dust, $14. All available at Got Beauty, gotbeauty.com

PHOTOS ADAM FINKLE

ot Beauty makeup artist Jordan Dyches gave us the exclusive on getting the perfect holiday red glitter lip and also how to keep lips healthy and crack-free through the winter.

Dyches claims this look is perfect for anyone who wants to make a statement—she shows us step-by-step how to get the perfect look whether you’re complementing a holiday party outfit or are simply feeling bold.

Before starting any lip look, Dyches recommends a daily lip routine. “Start with exfoliation. I recommend the Sara Happ or Revival Sugar Lip Scrub. After you rinse it off, moisturize. Moisturizing is the key to any successful beauty look,” says Dyches.

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46

the hive / CHATTER

INTO THE LIGHTS 5 alternatives to Temple Square 1

ZOOLIGHTS

“Wildlife meets wild lights!”

The Hogle Zoo is open Dec. 1 with 200 lighting displays.

2600 SUNNYSIDE AVE., SLC 2 THE LIGHTS ON SHERWOOD

What’s Christmas without a family-created over-thetop display? Power on after Turkey Day. 1098 E. SHERWOOD DR., KAYSVILLE

That’s a Wrap!

BY HEATHER WA RDLE

By the time you’ve cut and taped your way through multiple rolls of red and green, Santas and stars, you’ll find yourself turning into Scrooge. It’s time to mix it up. Who said pink isn’t a Christmas color? How about polka dots instead of reindeer?

When Leslie and Rob Hohman and Bonnie and Layne Sackett of Layton couldn’t find large rolls of fun, high-quality wrapping paper in local stores, they designed their own. Now, All Wrapped Up is in stores nationwide—locally, at The Store, Zurchers, Modern Display, Rod Works and Associated Food Stores.

3 CHRISTMAS IN COLOR (KEARNS)

ED MAYNE STREET, KEARNS 4 LUMINARA AT THANKSGIVING POINT

Walk a mile through 8,000 programmable displays.

3900 N. GARDEN DR., LEHI 5

CHRISTMAS TOWN

Don’t ask us why, but Christmas is tangled up with trains. Railroad-town Helper doubles down with an Electric Light Parade. Lights go on after Thanksgiving.

MAIN STREET, HELPER

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

HAVE A BALL

Sure, it has a bad rap, but a couple updates can make all the difference when it comes to cheese balls. This classic may become a favorite as you entertain throughout the season.

As an appetizer, the cheese ball has historically been a highrisk option that guarantees comments—and not always the good kind. That’s understandable. Thoughtlessly served as a nut-covered orb of orange cheese plopped on a platter and ringed by Ritz crackers, it begs belittling. But, if prepared with a little p ­ anache, cheese balls make delicious additions to any celebration.

LEMON CHEESECAKE BALL

8 oz. cream cheese, softened 2 1/2 Tbsp. sugar (superfine is great) Zest of one large lemon 1 Tbsp. fresh lemon juice 1/8 tsp. vanilla extract Coating: 3/4 cup crushed fresh gingersnaps Serve with thin Moravian-style gingersnaps.

INSTRUCTIONS

In a food processor, blend softened cheeses and flavorings for each cheese ball. Scrape the mixture into a bowl, cover and put in the refrigerator to firm up. When it’s about the consistency of clay, mold the cheese into a sphere and roll it in the coating. You may have to pat the coating onto the ball. Cover and refrigerate until serving time.

ALL WRAPPED UP PHOTO CARISSA LEMMON

1 million lights + synchronized music = wow! Plug goes in Nov. 19.

47 We asked three Salt Lakers, “What is your favorite holiday tradition?”

Everyone has a holiday tradition they look forward to every year, and these locals want to share their favorites with you.

UTAH WEIRD

PHOTOS ADAM FINKLE

Utah’s Toughest Town

“We have everyone take a role in a short pageant based on the Nativity story.

Each year, we switch roles, so everyone can experience different aspects of the story.

The pageant tradition allows everyone in my family to experience the Christmas story in a more meaningful way and keeps the focus on the birth of Christ. It’s a tradition that makes the Christmas holiday come alive for all of us.”

CONGRESSWOMAN MIA LOVE, UTAH STATE REPRESENTATIVE

“As a scientist and a university president, I always look forward to the Faraday Lectures at Weber State. They pay homage to English scientist Michael Faraday, who gave similar lectures around Christmastime in the 1800s. WSU chemistry faculty members and I have a ball dressing up as famous scientists and conducting colorful chemical demonstrations for children of all ages.”

—CHUCK WIGHT, WEBER STATE UNIVERSITY PRESIDENT

“My favorite holiday tradition is the Home for the Holidays program at our Ronald McDonald House. Companies, church groups and families donate time and treasures to make the holidays magical for the 72 pediatric patient families who call our house their home. We set up a winter wonderland workshop filled with new donated toys and personal care items for guest family members. Volunteers bake cookies or lead holiday crafts–we simply see the very best in humanity.”

During Prohibition, mobster Al Capone stepped off a train in Ogden and took a stroll down notorious 25th, then nicknamed “Two-Bit Street,” scouting business opportunities.

Scarface found dope dealing, prostitutes, thugs, thieves and card sharks.

Below his feet were subterranean tunnels for running hooch between speakeasies.

Capone hopped the next west-bound train at Union Station, muttering to an associate:

This is too rough a town for me.

CARRIE ROMANO, CEO OF RONALD MCDONALD HOUSE CHARITIES, INTERMOUNTAIN AREA

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48

the hive / STATE WIDE

Walking the Wild Side County MAYOR MCADAMS puts compassion to the test.

BY GLEN WA RCHOL

McAdams encountered a homeless couple caring for a 9-year-old autistic child in the Rio Grande neighborhood. “I know an awful lot about the statistics of homelessness,” McAdams says. “It became real when I saw a mother and father trying to care for their child. The child was asking where they were going to sleep that night. The father had been kicked out of the family shelter for getting into a fight, so there was some culpability there. But I have a 9 year old and I thought of my child not knowing where his next meal was going to come from—his next bed.”

The intensely personal encounter happened because the mayor, who has the boyishly innocent looks of a young Ron Howard, was facing a tough decision on homelessness services. To do some fact finding, McAdams left his money and ID at his office, donned a hoodie and jeans and took a walk on Salt Lake’s wildest side.

The county’s optimistic plans for helping Salt Lake’s exploding homeless population had turned into a fiasco just weeks before. The county, working with service providers and citizens’ groups, had developed a “new model” for dealing with the disintegrating situation in

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

PHOTO ADAM FINKLE

Last March, Salt Lake County Mayor Ben

49 the Rio Grande and Pioneer Park neighborhood.

By February, the Sugar House site was an ugly Instead of simply offering “a bed and a meal,” the memory and the number of resource centers to county was gearing up to attack the root causes of go in Salt Lake City had been reduced to homelessness, including its newest face: rampant two—the county would have to put a third opioid addiction. McAdams rolled the strategy out elsewhere. The Utah Legislature charged in meetings with business owners and residents in McAdams with finding a third site by the end of the Rio Grande district who were fed up with March. He scheduled public meetings. “I knew it decades of drug dealing, crime and filth in their wasn’t going to be fun, and it wasn’t going to be neighborhood. Everyone, it seemed, was on board. pretty,” he says. It wasn’t. A Draper meeting The new model will establish resource centers earned infamy when residents shouted down a that will take in homeless for up to three months homeless man who tried to thank office holders to stabilize them, evaluate their needs, then move for their compassion. them into long-term programs for addiction, On Friday afternoon the weekend before the mental health and jobs. Key deadline, McAdams was groping to it is helping the homeless for perspective in a situation that find homes. Supporters of had drained the community’s the new model cautioned it compassion. “On a whim, I wouldn’t be quick or easy decided I was going to go out to and it wouldn’t work for all the Rio Grande district and street people, but hope was observe and experience in sight. “We can’t homelessness,” he recalls. “I left incarcerate our way out of my office at 5 p.m. And was out this problem,” was the there till 5 p.m. on Sunday.” He program’s mantra. “There spent a night on the street and a are not enough jail beds and night in the Road Home shelter. not enough money to lock McAdams’ point of view on everyone up,” McAdams homelessness didn’t change, says. Not to mention that but he now understands the poverty and hopelessness issue viscerally. “You hear –MAYOR BEN MCADAMS aren’t crimes. people saying about the At that point, the ball was homeless, ‘They’re lazy. Why passed to Salt Lake City to choose sites for the don’t they just get a job.’ I came away realizing resource centers in residential neighborhoods— how much time and energy and calories were close to needed services and jobs, but isolated from spent on just finding my next meal or finding the drug dealers of Pioneer Park. where I was going to sleep. There wasn’t a lot of time for job interviews or job training. I Within weeks, under Salt Lake City Mayor remember looking forward to riding Trax a few Jackie Biskupski’s leadership, the center stops because I would be warm. There isn’t a lot placement process turned into a debacle. She and of compassion for how hard it is to survive when the city council chose secrecy over public you have absolutely nothing—let alone the meetings and announced in December the sites psychological toll it takes.” for the four centers.

Residents of the targeted neighborhoods, McAdams has no illusions about the depth and notably Sugar House, were enraged. They breadth of his weekend foray into homelessness, envisioned the open-air drug market of Rio which he kept secret for five months. “I know that Grande being recreated in their beloved back three days and two nights is only a snapshot and yard. Citizens were universally disgusted that it my depth of understanding is minimal,” he says. “I had bypassed public input. Biskupski was knew I was a phone call away from a family and a shouted down at a series of meetings after the home and healthcare and a bed.” sites were announced. Residents organized to not “But I came away with a conviction that we only block the Sugar House center, but to throw have to move ahead. That we are on the right Biskupski out of office as soon as possible. As the path, but we need to realign the system to make it anger heated up, Biskupski’s city council allies easier for people to get treatment and lift and her resolve melted away. themselves out of poverty.”

THERE ISN’T A LOT OF COMPASSION FOR HOW HARD IT IS TO SURVIVE WHEN YOU HAVE ABSOLUTELY NOTHING.

WHERE TO FROM HERE? The state, county and city have banded together to fight homelessness over the long haul.

Operation Rio Grande, an emergency short-term response to the lawlessness in the Pioneer Park area includes three phases: PHASE 1: Restoring order and public safety. The intensity of Phase 1 is tapering off this fall, but patrols will continue through 2019 to suppress criminal activity. The sweeps require an increase in jail beds.

PHASE 2: Assessment and treatment. Aggressive prosecution will be supplemented with addiction and mental health treatment options. Success will depend on funding to significantly increase the treatment beds.

PHASE 3: The “dignity of work” initiative. The final stage is a public-private partnership to train and hire the formerly homeless.

In 2019, the three resource centers—two in Salt Lake City and one in South Salt Lake— are scheduled to open, along with the necessary increase in affordable housing that will enable the “new model” of long-term homelessness services to launch.

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

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•

THE REGENT

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

1

2 3

4

Zoo Rendezvous Zoo Rendezvous offers a walk on the wild side with chef-created cuisine, live music and face-to-face animal encounters to support Hogle Zoo’s many programs.

September 7, Hogle Zoo, Photos by Preston Gallacher

1 Keisha Summer and Jake Taylor 2 Sara and Matt Jones, Douglas

and Mackenzie Harris, Tara and Kevin Spalding 3 Elizabeth Bankhead and Irina Amzashvili 4 David and Lin Levine and Melanie and Caleb Harbin

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

52

#loveutah

2 3

1 4

5

National Ability Center Summit Challenge The National Ability Center builds self-esteem and confidence in individuals of all abilities through sports.

August 26, National Ability Center, Photos by Preston Gallacher

1 Competitors in the Summit Challenge. 2 Heather Leavitt, Rebecca Wharton and Andrea Gordon. 3 Metta Discoll, Cathy Johnson and Anna Diederich. 4 Anagail Ray Wilderson and Family. 5 Racing for a cause.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

53 1

2 3

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The Children’s Center Gala The Children’s Center provides mental-health care to young children and is recognized for treating trauma and attachment problems.

June 9, The Gallivan, Photos by Sparkle Photography

1 Adria Swindle, Sarajane Johnson and Alexandra Von Maack.

2 Ross Rudd and Linda Laughlin. 3 Alicia Vought. 4 Megan Engelen, Amy de la Garza and Bob Engelen. 5 Erika and Saul Weissman. 6 Joelle Kanshepolsky and Andy Gotshalk.

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

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55 the

biz

PEOPLE | IDEAS | MONEY

PHOTO COURTESY OF MACY’S

The Ka-ching of Display . 56 Ogden’s Book Peddler . 58

At Macy’s, giant candy ornaments deck the halls.

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56

the biz

100 pounds of candy create elves who look good enough to eat.

The Business of Holiday Displays Macy’s City Creek’s WINDOWS combine cheer, joy and sugar with commerce.

BY ASHLEY SZANTER

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

AMOUNT OF CANDY PER BALL

Any Christmas junkie knows that the unveiling of Macy’s candy windows heralds the holiday season in a spectacular way.

R. H. Macy’s in New York’s Herald Square was one of the first department stores to create special holiday displays—in 1874, a few years after plate glass windows became a department store feature. Other stores followed, and soon there was an informal competition among retailers for best holiday window display and a lasting tradition. Today, those extravagant displays lure shoppers to the store during the most important sales season.

80-100 lbs.

57 “Candy windows in Salt Lake City go all the way back to the [former Mormon Church-owned] Zion’s Cooperative Mercantile Institution (ZMCI) days, so how could we not continue some of those traditions here in Salt Lake and connect to our community?” says Shama Dhanecha, store manager of Macy’s City Creek.

Macy’s commitment to embracing ZCMI traditions is apparent. Historical photos pepper the interior and outside, and the renovated Macy’s kept ZCMI’s famous cast-iron fascade. “They literally dismantled it, and then put it back on after they were done. It’s extraordinary,” says Dhanecha.

Downtown Macy’s windows are a star holiday attraction— second only to the Temple Square lights. “The last two years we’ve had to actually close

EVERYONE IN THIS STORE, THIS IS A SPECIAL THING FOR THEM. THEY’RE PROUD TO BE A PART OF IT. –SHAMA DHANECHA

the road down because the crowd’s getting bigger and bigger,” says Dhanecha.

The designers of the candy windows are volunteers who submit designs early on and then collaborate with Macy’s visual designers. Though volunteers vary from year to year, the designs must always conform to Macy’s annual

PHOTOS COURTESY OF MACY’S

A giant candy dinosaur hatches in time for the holidays.

theme, which unites all Macy’s locations in a centralized design idea (like Snoopy). “This year, our theme is local sites,” says Dhanecha. “Every store will entertain proposals centered around local landmarks. So, I’m excited because it’s going to be very specific to our community.”.

Macy’s provides the candy and tools needed to craft the giant exhibits, including glue, candy and motorized display units. Every year, Dhanecha orders roughly 1,000 pounds of candy from Candy.com. “I never knew there were so many kinds of candies—crystals that look like ice and snow. We don’t use chocolate because it melts under the display lights,” she says.

Salt Lake Community College Fashion Design Program Chair Mojdeh Sakaki oversaw three years of student participation in candy window design. “The first year we participated, there were only three or four windows, and they gave us two of them, ” recalls Sakaki. “It drew a lot of attention from our students, their families and the whole community.” Their involvement in the candy windows required secrecy from Visual Merchandising students, but the students were invested enough in the big reveal that nothing was leaked.

Macy’s windows will be unveiled at a store-wide celebration Thursday, November 16, at 6 p.m. They will remain up until New Year’s Day. “It’s something that we’re really proud to be a part of,” says Dhanecha. “We like to be a part of our community, and this is just another way we get to do that.”

CANDY WINDOW FACTS CANDY ORDERED:

1000 lbs.

TYPE OF GLUE:

Hot Glue TIME SPENT WORKING:

Approx.

8-10 weeks NUMBER OF DESIGNERS:

6 different volunteers with 5-6 person teams

POST-NEW YEAR’S FATE:

Dismantled and Trashed

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the biz

Booked for Business Ogden’s UNCENSORED BOOKSTORE gives bookworms a place to connect.

BY ASHLEY SZANTER

Marcy Rizzi saw a need for a bookstore in her community but never thought she would be the one to fill it. “I worked in law enforcement for 15 years,” Rizzi says, and she was content as a cop. Then a fellow officer was diagnosed with a terminal cancer.

“In February 2011, she was dying, and she pulled me aside to say, ‘Please live for me. You have so much going for you, so live for me,’” Rizzi remembers. Her friend died on March 9, 2011 and Rizzi turned in her badge less than two months later. “I had absolutely no plan and no idea what I wanted to do,” she says.

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59

PHOTOS ADAM FINKLE

Marcy’s wife, Alicia Rizzi, knew exactly what Marcy should do: “Why don’t you open a bookstore?”

“I completely laughed her off,” Marcy says, “but she was right.” Marcy enrolled at the University of Utah in English, where she is currently four classes away from her degree.

Her studies fanned the flames of her desire to become a book peddler.

An Ogden native, Rizzi felt that students at Weber State needed their own indie bookstore. “Weber State didn’t have a good, central, offcampus place to gather and meet and talk. At the U, people have the King’s English and other meeting places. So I wanted to open one in Ogden,” she says. So she did. Booked

I WANTED IT TO BE A CLARION CALL TO PEOPLE WHO WANT LITERATURE THAT WILL PUSH AND EXPAND THEIR IDEAS –MARCY RIZZI on 25th is not your typical Utah bookstore—Rizzi markets it “uncensored.” “I wanted it to be a clarion call to people who want literature that will push and expand their ideas,” Rizzi says. “It might have [obscene] language in it, or sex or blasphemous ideas, but they’re okay with that.”

The shop is small, under 1,000 square feet, but Rizzi

MARCY’S makes it feel as if you’ve entered her home. “I wanted this to be a safe space for people to discuss differing ideas. Your political views, your religious views, how you feel about marriage and sex and all those things are open here,” she says.

The business of bookstores is unique, Rizzi says. “I’ve done different kinds of retail in the past, but the way that you can build community around books is fascinating for me.

The friendships and relationships that have been built in this store are unlike anything I’ve ever been a part of. There’s just something about book people.”

Rizzi carries a wide variety in her store, including fiction, history, science, biography, new and second-hand books.

But local writers are the heart of the store. “When I opened this space, I knew I wanted to have a heavy emphasis on local authors,” she says.

Booked on 25th hosts a local author reading or signing at least once a week.

Ogdenite Rizzi wanted her store to be on Historic 25th Street. “The history on this street makes it fascinating.

That’s the play on our name— Booked on 25th. This used to be a rough-and-tumble place, plenty of people got arrested and taken to jail, so that’s where I got the name of the store.”

While the wild west days of Ogden are no more, Rizzi is proud of her investment in the community. “There are days I have to pinch myself and see if I really do this for a living.” bookedon25th.indielite.org

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FOR KIDS:

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go

TRAVEL | OUTDOORS

Sun in St. Petersburg . . 62 Underground Utah . . . . 66

An explorer slips through a redrock slot canyon.

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62

Worth a Trip

SALVADOR

BY THE SEA Salvador Dali’s Lobster Telephone (also known as Aphrodisiac Telephone) is one of the famous artist’s surrealist objects. Along with 96 oil paintings and many other works, it is part of the permanent collection of the Dali Museum in St. Petersburg. In his book The Secret Life, Dalí wrote of his demand to know why, when he asked for a grilled lobster in a restaurant, he was never presented with a boiled telephone. thedali.org

Sunshine City: The Best of St. Petersburg Do storm-stricken Florida a favor and go visit. From BREWERIES TO BEACHES, a local shares the best of St. Pete.

BY KATIE WILSON

During college, Katie Wilson worked at a restaurant in the heart of downtown St. Petersburg, smack dab in the middle of Central Avenue’s busiest block. “After my shift, my coworkers and I would make the bar rounds. We were the royalty of our stomping grounds, an easy feat on a cozy block with only a

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handful of cafes and watering holes,” Wilson recalls.

That was then, as they say, and this is now.

“I lost the crown as Queen Bee of Central Avenue long, long ago,” Wilson says. “Some of my old haunts are still there, albeit in glossier, more modern versions. Others got washed away.”

St. Pete, once seen as America’s retirement capital, is bursting with new art, restaurants, bars and people— one of the fastest-growing urban areas in the country.

63 Pass-A-Grille Beach

Best Beach:

PHOTOS: DALI MUSEUM, STEVEN P. WIDOFF; BEACH, CHRIS ZUPPA

For decades I’ve been loyal to one patch of powdery white sand on Pass-A-Grille Beach, which makes up the southernmost tip of St. Pete Beach. Since I am not a hard body in a bikini or a fraternity brother on spring break, I head to this relatively laid-back spot just south of the beachside snack bar. Paid parking is usually easy, public bathrooms are nearby and the rooftop deck at The Hurricane is a favorite place to grab a post-beach drink and watch the sun melt into the Gulf of Mexico.

“As a fourth-generation native, I am proud that it draws national recognition as one of America’s best mid-sized cities—with award-winning beaches,” Wilson says. “But behind the celebratory atmosphere wafting over St. Pete´s streets looms a fear of the tipping point—the moment when it all will become too much.”

Now is the time to visit.

Take Katie Wilson’s word for it—when Salt Lake city skies start to turn gray and dirty, head to Sunshine City.

Best Places to Meander: St. Pete’s activity hub is downtown, and includes its historic waterfront.

A walk from Demens Landing Park to Coffee Pot Bridge is about 2 miles of salty Tampa Bay air, sailboats heaving and clanking and, oftentimes, sociable dolphins interacting with walkers along the seawall.

For a little more action, start walking at Beach Drive and head west on Central Avenue. You’ll discover innumerable unique local shops— (Plain Jane boutique and ARTpool Gallery & Vintage Boutique are worth stops) and

Best Dose of Live, Local Music: Plain Jane boutique

charming restaurants, coffee spots and bars.

Best Unexpected Art: The Dali Museum houses more than 2,100 of the artist’s works, the largest collection of his work outside Europe. It’s the largest collection of his masterpieces in the world, including The Hallucinogenic Toreador. The 2011 building is a work of art itself. Don’t miss

the garden labyrinth out back and, if you’re thinking ahead, download the audio tour app and bring your earbuds. On Thursdays after 5 p.m., tickets are more than half off the usual price of $10 per adult.

Also, St. Pete has seen a recent explosion of street art and murals tucked away in unexpected corners. Find an interactive map at shineonstpete.com.

To see a small blonde woman belt a tune like Aretha Franklin singin’ the blues, head over to the Good Sunday Revue with the Betty Fox Band at the Ale and the Witch. Betty usually welcomes a special guest or two to join her and the band in a casual, outdoor courtyard setting, and the Ale and the Witch serves a large selection of craft beers. The intimate Hideaway Café and Recording Studio and the longstanding Ringside Café are two other great choices.

Dali Museum

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Worth a Trip

Saturday morning market

Best Watering Holes:

WHERE TO STAY Part of the boutique hotel group that used to own The Monaco here in Salt Lake, Zamora has all the style and amenities you expect—full-service spa, poolside bar, good restaurants and three bars.

Plus, pets stay free.

The Kimpton Hotel Zamora 3701 Gulf Blvd., St. Petersburg, Fla., 866-599-6674. thehotelzamora.com

You’re not in Utah anymore, Dorothy! For a cheap drink, strong pour and straight-shooting service, grab a stool at Mastry’s Bar and enjoy a libation in a St. Petersburg institution.

Open since 1935 and voted by Maxim magazine as one of America´s greatest dive bars, every true St. Petersburger has a story to tell about a Mastry’s night. If craft beer is your thing, choose from 10 breweries. Cycle Brewing has an outdoor seating area on Central Avenue that puts you in the middle of all the action, and the spacious 3 Daughters Brewing offers a bevy of games to keep you entertained.

Best begin the evening (and happy hour) at dusk at The Canopy Rooftop Lounge. It’s got a swanky

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3 Daughters Brewing

vibe, but you don’t have to be gussied up to enjoy the bird’s-eye view of the waterfront.

Best Saturday Morning: Head downtown to the Saturday morning market (101 1st St. SE) and weave through the colorful rows of artisanal food stalls, artists, eateries and regional farmers selling freshly harvested goods.

You’ll find live music, great people watching and a real sense of the Sunshine City spirit. A gigantic smoked turkey leg from Mr. I Got ‘Em is tasty and served by a dapper gentleman in a tux and top hat.

Tip: Ask him about the history behind his getup.

Dining options in St. Pete are expanding nearly every day. I often crave a Cuban sandwich at Bodega on Central. Try to wrangle a seat at the bar window to take in the kitchen action, or watch the world pass by from the outdoor seating. Bella Brava New World Trattoria is situated on the corner of scenic Beach Drive and serves authentic Italian flavors in a modern, urban setting. Locale Market, founded by chefs Michael Mina and Don Pintabona, is a foodie’s delight. Buy high quality ingredients to go, grab something

The cuban at Bodega on Central

prepared to eat on their patio or make your way upstairs for farm-andGulf-to-table fare in the FarmTable Kitchen.

Best Escape from the Hustle: Paddle the Hillsborough River.

Its quiet dankness is a glimpse of old, untouched Florida and is teeming with wildlife.

Pack a little picnic and do the two-hour trip with Canoe Escape (12702 Rt. 301), which supplies all the gear, directions and pick-up at a designated spot along the river.

PHOTOS CHRIS ZUPPA

Best Eats:

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66

outdoors

Look Out

BELOW Exploring CAVERNS, CANYONS, CREVICES, CHASMS AND CAVES across Utah

BY TONY GILL

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67 UNDERGROUND STAYCATION TIMPANOGOS CAVE NATIONAL MONUMENT

The adventurous enter Utah’s landscape in search of classically Western panoramas from jagged, snow-capped mountain peaks to soaring desert mesas. Under clear skies and expansive scenery, it’s easy to be awed and feel small. Beneath the surface, however, a wholly different experience awaits the resolute who want to feel rather large. Don’t just get off the beaten path. Get below it.

Perhaps this sounds like a claustrophobe’s nightmare, but one’s not required to confront “the rapture”‑a psychological reaction to depth and darkness colorfully described in James Tabor’s book about cavers, Blind Descent, as an experience akin to having an anxiety attack while on methamphetamines—to enjoy the grottos and fissures that crisscross the Beehive State.

Some caves are merely a short jaunt from the car door right near Salt Lake City. Or you can head south for buried canyons with a cabriolet experience. Whatever you’re searching for, there’s a whole new world down there.

Timpanogos is the Queen of the Wasatch, rivalled in height only

by Mt. Nebo, but unchallenged in its allure and outline against the horizon. It’s possible to drive by it for years without ever realizing the massif holds a subterranean world impressive enough to earn its own National Monument designation. Entering Timpanogos Cave requires a guided tour from the National Park Service, and it’s recommended you purchase tickets—$16 per adult—in advance of your tour.

A brief but strenuous hike rising nearly 1,100 feet over 1.5 miles brings visitors to the cave entrance at 6,730 feet. From there, the ranger-led tour explores the twisting caverns of three limestone caves: Hansen Cave, Middle Cave and Timpanogos Cave. The underground chambers are colorfully ornamented with formations of helictites and anthodites. Rangers educate cavers about the science behind the formations as well as stories of the caves’ discovery and exploration.

2038 Alpine Loop Rd., American Fork, 877-444-6777, nps.gov/tica

READY TO CRAWL MAMMOTH LAVA TUBES AND BLOOMINGTON CAVE Ready to strike out on your own?

Numerous caves across Utah are easily accessible and can be explored on your own without requiring advanced technical skills or specialized gear—as long as you don’t mind a tight squeeze or two.

Above: Goblins Lair in Goblin Valley State Park offers spectacular canyoneering.

Opposite: Feeling spidey? Try out a slot canyon adventure.

The Mammoth Lava Tubes are in the Dixie National Forest, near Duck Creek Village. The location makes cave a great spot to hit while visiting nearby landmarks like Cedar Breaks National Monument and Zion and Bryce Canyon National Parks. The caves were formed by cooling lava and water as recently as 2,000 years ago, leading to more than 2,200 feet of passages. Mammoth Lava Tubes holds four main chambers with tunnels varying from full standing height to belly crawls. You can park right by the main cave entrance, making the cave ideal for families. The largest chamber may be closed during winter months to protect hibernating bats, but the smaller tunnels are accessible whenever the road is passable.

Remember to bring headlamp or flashlight and some water.

MAMMOTH CAVE ROAD, DUCK CREEK VILLAGE For a headier challenge, head down to Bloomington Cave near

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68 St. George. You can explore the cave on your own, but you need to secure a permit, which is free, from the St. George Bureau of Land Management Field Office.

Bloomington Cave is a tectonic cave formed along a fracture line with a surveyed length of more than 7,500 feet with narrow, labyrinthine passages winding through six distinct levels. The cave can be very challenging for the inexperienced, but the effort is worth it. Passages have slippery surfaces and require steep, narrow climbing, so come prepared with lights, food, water and clothing.

Bring a map for navigation, which corresponds with flags throughout the cave that mark the route. Visit the St. George BLM Field Office for more information.

get the gear

A Treat For Your Feet Guide Christopher Hagedorn is quick to remind folks not to wear their Sunday best in caves and canyons. “Bring your play clothes,” he says.

“Canyons tend to shred clothing and gear, so nothing lasts very long.”

Footwear, however, is another story and is extremely important.

Any rubber soled shoes will do, but kicks with sticky, black rubber give you the grip you need scramble up canyon walls and squeeze through narrow passages.

345 East Riverside Drive, St. George, 435-688-3200, blm.gov

DROP TOP EXPLORATION SOUTHERN UTAH CANYONEERING Prefer a little sunlight with your exploration? Southern Utah is a canyoneering mecca. You can get a great introduction to slot canyons by visiting popular sites like Little Wild Horse Canyon and Ding and Dang Canyon, all near Goblin Valley State Park in the San Rafael Swell. These hikes are non-technical but still give an easily navigable slot canyon experience in a half day trip.

For the adventurous, we recommend hooking up with a guide service to descend into

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Five Ten Access These versatile hikers have sticky Stealth rubber soles, reinforced toe protection and won’t look out of place in a canyon or the bar and restaurant after you’re done exploring. $140 fiveten.com

La Sportiva TX2 women’s These ultra-lightweight Italian beauties are packable, drain quickly and will have you clinging to the rock like the spiders you’re likely to be sharing space with. $130 lasportiva.com

Southern Utah’s depths. Get In The Wild Adventures (GITW) has an array of canyoneering trips designed to provide a true wilderness experience. “We operate geographically between popular places in the Dirty Devil/Robber’s Roost area.

It’s a spectacular area, and you’ll see virtually no other people,” says GITW owner and lead guide Christopher Hagedorn.

GITW offers everything from day trips departing from Green River and Hanksville to fullysupported multi-day canyoneering base camp trips. You can take a trip through Blue John Canyon— famous for being the site of Aaron Ralston’s harrowing story chronicled in the film 127 Hours—a gorgeous, beginner-friendly canyon featuring towering walls and

The Oculus is just one stunning rappel in the Robber’s Roost Wilderness.

narrow passages. Stepping up to Hogwarts Canyon, you’ll be challenged with four rappels, including one through a red sandstone arch, and a tight cathedral section so narrow you’ll have to take your pack off to squeeze through. GITW even offers occasional nighttime trips where you’ll enjoy the company of the local bats under a full moon. Another highlight of many GITW trips is the opportunity to see Native American pictographs and artifacts along your journey. Day trips cost $199 per person, and GITW will provide you with all the gear and expertise you need to safely enjoy exploring a stunning, unique landscape without the crowds you’ll find in the typical tourist hot spots.

818-381-9453, getinthewild.com

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Glass House a pulsating design/ gift store furnished with new and unique items, sourced from around the globe, to delight and elevate your tastes.

3910 S. Highland Drive, Millcreek 801-274-2720 glasshouseslc.com

WATERPOCKET DISTILLERY Waterpocket Distillery’s Oread liqueur combines the flavors of orange, sage, cinnamon, anise, nutmeg, and chamomile. Truly unique and perfect for the holidays. Delicious straight or in cocktails.

2084 West 2200 South West Valley City 385-202-5725 Tours and tastings at the Distillery Book at www.waterpocket.co

RubySnap Fresh Cookies No holiday is complete without fresh RubySnap cookies. Let us include a personal note in your gift boxes, delivery and shipping available.

770 S. 300 W, SLC | 801-834-6111 RubySnap.com

Special Advertising Section

WESTERN NUT Near downtown Salt Lake City, this unique store specializing in delicious gourmet nuts and gorgeous handcrafted gifts since 1966. You won’t find quality like this anywhere else.

DENTED BRICK DISTILLERY Dented Brick Distillery is an artisanal distillery handcrafting spirits right here in Utah. We source pure water for our spirits through our own artesian well and use organic and non-GMO raw materials in all of our products, including locally-sourced grains. We make every drop from scratch. No shortcuts

434 South 300 West, SLC 801-363-8869 | westernut.com

3100 S Washington St., South, SLC 801-883-9837 | dentedbrick.com

HIP & HUMBLE Fashion - Home – Gifts One spin through our shop reveals ontrend apparel, classy housewares, fantastic gifts and a curated shoe selection. Offering FREE giftwrap this season, we truly are your holiday gift store.

1043 East 900 South, SLC 559 West 2600 South, Bountiful hipandhumble.com

THIS IS THE PLACE HERITAGE PARK Your This Is The Place Heritage Park Annual Membership will reward you all year long! Receive free admission, unlimited train rides, enjoy exclusive discounts, create life-long memories and much more!

2601 E. Sunnyside Ave, SLC 801-582-1847 | thisistheplace.org

WE OLIVE This holiday season give the gift of We Olive. We have the perfect gift for everyone on your list 602 East 500 South, SLC 801-448-7489 weolive.com/saltlakecity

Special Advertising Section

NAME DROPPERS - UPSCALE DESIGNER CONSIGNMENT BOUTIQUE Red quilted Chanel jumbo retails $4999 - Namedroppers price $2499 Hermes H bracelet retails for $895 - Namedroppers price $367.99 Gucci pearl boots retails $1595 - Namedroppers price $695 Chanel leather gloves retails for $995 - Namedroppers price $299

AMY BOUTIQUE

Main Store - 3355 S Highland Dr, SLC | 801-486-1128 Outlet location - 2350 E Parleys Way (2100s) | 801-474-1644 shopnamedroppers.com | Open 7 days a week

Delight in the wide variety of gifts that Amy Boutique has to offer. Shop our unique selection of clothing, jewelry, home and holiday decor, sweet treats and more! Complimentary wrapping!

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

h2blow the blowdry + makeup bar Nothing beats that feeling of instant confidence you get after a professional blowout. Add an Oribe masque to your blowout to repair dry, lifeless winter locks.

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MONROE MENS New to Main Street, Park City, MONROE men’s stocks contemporary apparel, footwear and accessories from rag&bone, James Perse and Vince. We’re here to make shopping for the man in your life a little easier.

See you this holiday season!

1400 S Foothill Drive, Suite 120, SLC | 801.953.1017 1678 W Redstone Center Drive, Suite 107, Park City | 435.575.8800 h2blowdrybar.com

511 Main Street, Park City 435-602-1637 monroeparkcity.com

FELLOW SHOP Fellow Shop offers a thoughtfully curated selection of goods including clothing, jewelry, ceramics, books, natural skincare, and gifts. We specialize in items that exhibit a devotion to design and craft.

217 E Broadway, SLC 801-455-8139 thefellowshop.com

THE CHILDREN’S HOUR Pretty things for a happy Christmas!

Clothing, shoes, jewelry, books, gifts, and toys for children and women all in one shop.

898 South 900 East, SLC 801-359-4150 childrenshourbookstore.com

Celebrates its 16th season and welcomes new co-host, Ali Monsen!

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on the table

FILLINGS & EMULSIONS:

Key Lime Cheesecake, Guava Gahara Vanilla Tart, Churro & Dulce Cruffin THE CHOCOLATE: The Cherub Chocolate Cake SHIROKUMA: Taro Snow Cream with Bubble Waffle and Assorted Toppings

READ ABOUT THESE DESSERTS THROUGHOUT THE STORY

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BY DEREK DEITSCH

PHOTO BY ADAM FINKLE

It’s true we are in the season of sweets, but I believe desserts should be enjoyed any time of day at any time of year. You’ll find me eating pie for breakfast, a slice of cake before dinner and a scoop of cookie dough at any hour. I want to experience all the sweets the Beehive State has to offer. Here is a baker’s dozen of exceptional local dessert shops.

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on the table

When Tehmi Brimhall was a teenager in Kentucky, she baked pies and sold them door-todoor for pocket money. In Heber, she started baking pies again to pass the time as a stay-at-home mom.

Thanks to social media, the pie demand skyrocketed and led to a storefront on Heber’s Main Street. Every peach is peeled, every strawberry sliced and every cherry pitted by hand in the shop.

The pie’s real secret weapon, though, is the crust. The same flaky, buttery crust is used for every pie, but each flavor is presented differently so each type of pie looks unique. The hand pies are packed with just as much flavor, but are perfectly portable for when you’re on the go.

133 N. Main St., Heber City, 435-503-6950. junepie.com

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Lines started forming out the door as soon as Rockwell opened two years ago, and you’ll still find a queue most nights.

Justin Williams churns a super premium ice cream with 16 percent butterfat compared to the average 12-14% found in most ice cream shops. The ice cream uses local ingredients without preservatives or artificial flavors, meaning you’ll get strawberry that tastes like strawberry and mint that tastes like mint, as well as unique flavors like strawberry basil, candied kumquat or blueberry lemon thyme white chocolate. You’ll always find honeycomb, which is rightfully the best-selling flavor, and Rockwell also scoops up trendy flavors like charcoal ash. Keep your eyes, and taste buds, open for a new location in the Salt Lake area.

43 N. University Ave., Provo, 801-318-5950. rockwellicecream.com

After more than 17 years of professional culinary experience, Andrew Young founded his own bakery. His mission is to bring originality to classic techniques and recipes, and he’s succeeding—from babka and shortbread to teacakes and scones, his bold and delicious flavor combinations leave your mouth watering. The menu changes frequently to utilize fresh, seasonal ingredients. Bubble & Brown sells at the Downtown Farmers Market, and their treats are available around town at Jade Market, Three Pines and Amour Café. Or order a layer cake from the online cake shop.

925 S. Jefferson St., SLC, 385-212-4998. bubbleandbrownbakery.com

While on the hunt for the best ramen in L.A. a couple years ago, Kim Guanzon, Chris Bambrough and Colman Aliaga discovered snow cream and decided they needed to bring it home with them. After a great deal of experimenting, they figured out the recipe—a hybrid of Hawaiian shave ice and ice cream. Long ribbons of snow cream are shaved from blocks in flavors like honeydew and taro, then topped with exotic offerings, like mochi and lychee, and served in a bubble waffle.

2843 S. 5600 West, Suite 120, West Valley City, shirokumaslc.com 801-251-0134 (p. 76)

Is black ice cream a flavor we’ve been craving?

Apparently so. Ice cream shops across the country, including Utah, are getting publicity for the new flavor that gets its startling color from activated charcoal, usually made from coconut. The color is dark, but the flavor is light.

79 JUNE PIE: Sour Cream Lemon Pie ROCKWELL: 3-Scoop Ice Cream Sundae: Honeycomb, Strawberry and Black Ash BUBBLE & BROWN: Tea Cakes: Poached Pear, Almond & Matcha; Dark Chocolate, Date & Caramel; Ricotta & Olive Oil with Roasted Apples

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on the table

PIERRE: Croquembouche THE BAKING HIVE: Pavlova THE PROTEIN FOUNDRY: Velvet Samba Açaí Bowl & Órale Pitaya Bowl

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81 American layer cake is one of our native cuisine’s crowning achievements.

So why are they so hard to find? Perhaps The Chocolate has the answer: Simplicity is key, but simplicity is rare. While the dessert café has a variety of premium pastries available, its cakes rule. They don’t feature fancy decorations, flavors, infusions or frills.

Instead, the standard triple-layer cakes are made up of various combinations of vanilla and chocolate masterfully iced, just how you remember your grandmother doing it.

With locations in Orem and West Jordan, The Chocolate has built up quite the following over the (almost) decade it has been in business. Stop by any night of the week and you’ll find groups cozied up on the sofas, engaged in lively conversations while enjoying cake by the slice and indulgences like the “cazookie,” a giant chocolate chip cookie topped with ice cream.

Cafe, 212 State St., Orem, 801-224-7334, thechocolatedc.com (p. 76)

A slice of cake is one of the simplest of sweet delights and once was synonymous with American celebration. In the past few decades, replaced by cake mixes at home and complicated “set” desserts in restaurants, the traditional layer cake has started to vanish. We say, bring it back.

French bakers are masters of showstopping desserts, and Pierre Country Bakery is a master of French baking.

Even if you haven’t been to the bakery, there’s a good chance you’ve tried Pierre—they supply baked goods for many businesses, including the Montage and St. Regis.

Greg Tracy recently bought the bakery, but still uses many of the traditional recipes from its opening thirty years ago.

As you walk through the door, you’re welcomed by a display case of tantalizing sweets. Notable options include a variety of fruit tarts and some of the best croissants you’ll find in the Salt Lake area, as well as masterful versions of princess cake and carrot cake. For the holidays, pre-order a croquembouche, one of those showstoppers I mentioned. Traditionally served as a groom’s cake, the towering cream-puff cone also makes a perfect holiday centerpiece.

3239 E. 3300 South, SLC, 801-486-0900. pierrecountrybakery.com

This dessert shop challenges every mother’s wisdom over the centuries: Who says dessert isn’t nutritious? The menu of shakes—including snickerdoodle and raspberry cheesecake— contains ingredients like raw oats, avocado and unsweetened almond milk. With no added sugar anywhere on the menu, the natural sweetness comes from all sorts of fresh fruit. The açaí, pitaya and Greek yogurt bowls are packed with vitamins and protein, yet taste like pure indulgence. This is one instance when you won’t need to feel guilty replacing a meal with dessert. So there, Mom. 6909 S. 1300 East, Cottonwood Heights, 801-676-9573. theproteinfoundry.com

After her culinary training in Ireland and work in London, Elisa Barber decided she wanted to share her passion in the community where she grew up. Her Baking Hive, located behind Provisions, serves up some of her favorite classics, like sticky toffee pudding, Pavlova and Victoria sponge. You’ll also find fun and creative bars and cookies, often decorated to represent local monuments and popular events. The Baking Hive offers baking classes for kids, and baking parties for any occasion. Elisa also teams up with Brenda Nibley to create cookie masterpieces, modeled after local homes and other historic buildings.

The meringue Pavlova, an Australian dessert created in honor of Russian ballerina Anna Pavlova, makes a stunning but light end to a feast.

3362 S. 2300 East, SLC, 801-419-0187. thebakinghive.com

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on the table

Doughnuts used to be considered a breakfast thing. But recently, smart chefs have been primping them up and presenting them as dessert, which they really should be, especially when they are as decadent as the ones at The Big O. Not only decadent but virtuous, too—the recipes here are all vegan. Not that you’ll notice. Jessica Curzon and her daughter Ally saw a hole (ha ha) where there should be vegan doughnuts in SLC, so they started experimenting in their kitchen and last summer opened a shop downtown that stays open late on weekends. Order an assorted dozen— blueberry lavender, rose, orange cardamom—as a hostess gift or for your holiday breakfast. Or, you know, dessert.

171 E. Broadway, SLC, 385-770-7024. thebigodoughnuts.com

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Elizabeth and Mark England dabbled in Italian ice before dedicating themselves to learning the art of gelato by taking classes in Italy, as well as various locations across the U.S. One taste will assure you they have mastered the technique.

Dolcetti only uses quality, fresh ingredients, including herbs straight from a garden behind the shop and honey from a hive at the owners’ home.

The flavors, including top-selling coconut sticky rice and, my personal favorite, vanilla avocado, pair beautifully with a house-made macaron. Or top a scoop with espresso for a delightful affogato.

Art made by Elizabeth and Mark adorns the shop’s walls, as well as collections from their years of travel, making it a hip hangout to share gelato with friends.

902 E. 900 South, SLC, 801-485-3254, dolcettigelato.com

Over the past decade, RubySnap’s glamour-girl cookies have become a staple in Salt Lake City.

From their bakery in the Granary District, Tami Steggel and her team invent and bake creative cookies, each with its own girly name. A variety of flavors is always available, including chocolate cinnamon with mint filling (Margo), panela curd with lemon bitters (Lola) and maple bacon chocolate chip (Tommie). But the featured monthly cookies are the stars. You can also satisfy your craving at all hours, as RubySnap sells its dough at Harmons. If you’re naughty like me, you’ll end up eating all six cookies right out of the oven with zero regrets. But if you’re nice, you’ll take them to a neighbor or leave them out for Santa.

770 S. 300 West, SLC, 801-834-6111.

Adalberto Diaz is on a mission to take the city’s dessert scene into new territory. He has developed a pastry menu that combines tropical and Latin flavors with his classic French culinary training. The result: gorgeous individual cheesecakes and tarts that surprise and delight the tastebuds. The big deal for me, though, is the cruffin—a mufffin-croissant hybrid. Available in four different flavors, this hybrid pastry is the perfect example of the emerging food scene we’re starting to see in the city.

1475 Main St., SLC, 385-229-4228. fillingsandemulsions.com (p. 76)

Baking cakes is Pete Tidwell’s superpower—there is apparently no limit to what self-taught Tidwell and his team at The Mighty Baker can construct with cake. In addition to extravagant tiered wedding cakes, they have crafted breathtaking custom cakes, ranging from race cars to fullsized grills. These masterpieces taste amazing too—no wonder Tidwell is a Cake Wars vet. Even if you don’t have a need for a custom cake (I’d invent a need), stop by the Provo bakeshop to pick up cake by the slice, as well as a variety of other desserts. The decadent cheesecakes are the top-seller, but I recommend going for the stroopwafels, which rival those I’ve had on the streets of Amsterdam.

50 E. 500 North, Provo, 801-368-6572. mightybaker.com (On the cover of this issue)

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RUBYSNAP: Assorted Cookies BIG O: Assorted Doughnuts DOLCETTI: Assorted Flavors of Gelato and Macarons

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MIRACLES The SMALLEST FIGHTERS beat the biggest odds.

BY SUSAN LACKE

Pregnancy is a time of joy, anticipation and lots of planning– picking out names, getting the nursery décor just right, writing a birth plan–some even go so far as to create an iTunes playlist for the baby to dance into the world on the day of birth.

But what happens when things don’t go according to plan? Each year, 10 to 15 percent of babies born in the United States (roughly half a million) are admitted to a neonatal intensive care unit, or NICU. Most are premature (born before 37 weeks of pregnancy) or have a medical condition that requires special care.

In Utah, approximately 5,000 families each year don’t get to carry out their perfect plans for a perfect birth experience. What they get instead, they say, are tiny miracles. These are their stories.

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PEYTON’S STORY:

Defying the Odds It was Father’s Day in 2007, and Tracy Smith had figured out the perfect present for her husband, Travis: the first view of their first baby.

Tracy, 30 weeks pregnant, scheduled an elective 3D ultrasound, and the Smiths excitedly giggled as the technician squeezed cold gel on Tracy’s belly to begin the procedure.

But something was off. The technician couldn’t say what, exactly, it was—only that they needed to return to their obstetrician immediately. It was there they were told abnormalities had been identified in the measurements of the face and arms. The umbilical cord was also wrapped around the baby’s neck multiple times. More tests were needed, but the doctor was clear: Tracy Smith’s pregnancy was a perilous one.

Peyton Nicole Smith was born on August 27, 2007 via emergency cesarean section. The delivery room, normally a joyful place, was hectic and fraught with terror.

“They realized that her lower jaw was so small that she was having difficulty breathing,” recalls Tracy. “They tried multiple times to get an airway and were unsuccessful, so she was transferred to a different hospital via ambulance.” Tracy, recovering from her cesarean section, was forced to stay behind while Travis attended to the care of their newborn.

The doctors stabilized Peyton’s breathing, then took stock of other abnormalities—in addition to her small lower jaw, Peyton had fused bones at the elbow, shortened forearms and overlapping toes. Peyton was diagnosed with Nager Syndrome, a rare condition which causes facial deformities and issues with extremities.

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“One of the worst memories I have is that discussion with the geneticist,” Tracy shudders. “They pulled out a thick genetics book and showed a stark black and white photo of a child with their eyes blocked by a black box and told me that is what my daughter had.

He said there aren’t many [with Nager Syndrome] who survive past infancy.

The ones who do were historically institutionalized.” Tracy and Travis couldn’t reconcile the disturbing image with their baby lying in the NICU. “We felt completely overwhelmed,” says Tracy. “We were barely managing the basics— breathing, eating, growing.” The Smiths were thankful they didn’t have to deal with insurance companies, as Tracy’s job came with a generous health insurance plan. Before Peyton was released from the hospital, her medical bills exceeded one million dollars; more was to come.

In the first year, more complications of manifested: Peyton needed a tracheostomy (an incision in the windpipe) to breathe and a gastrostomy (an opening in the abdomen) to receive nutrition. In addition, she had hearing loss, allergies, asthma and a heart condition. Her treatment was medically complex with many surgeries, hospitalizations, doctor’s appointments and specialists at Shriner’s Hospital in Salt Lake City.

Because so little was known about her syndrome, expectations for Peyton’s development were low. Still, the Smiths began work with an occupational therapist. Everyone, including the therapist, was surprised when Peyton rolled over on her own.

Then she was able to sit up, another unexpected milestone. Then her development stalled; the therapist said it was likely Peyton wouldn’t learn how to crawl, as her arms were simply too short.

Then, she walked. At 16 months old, Peyton defied expectations by skipping the crawling stage altogether and going straight to walking. The therapist was stunned.

“He told me that when he visited her the first time, at just a few months old, he never thought she would walk, but he also never shared that with us. He was amazed at how far she had come,” Tracy smiles. “It was a great example to us going forward that we weren’t going to limit her by what we think we should expect from her.”

Ten years later, Peyton is a bright, bubbly child who continues to defy expectations on a daily basis. On a recent summer day, Peyton represented Shriner’s Hospital as a Patient Ambassador, speaking to a group of more than 500 donors at an annual fundraiser.

Tracy and Travis serve as ambassadors, too. As a result of the difficulty of those early years with Peyton, the Smiths participate in a multi-state postgraduate program for clinicians working with children who have special healthcare needs. “We tell them what it is like to be a family in these situations.

I tell our story to future geneticists, so hopefully other families in the future will have different experiences than we did. Although children with Nager Syndrome have challenges, there is so much hope for their future.”

PHOTO ADAM FINKLE PHOTO CREDIT TK

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The Smith family (L to R): Tracy, Peyton and Travis

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The Joy family at home in Logan, (L to R): Leanne, Shelby, Kadence and David.

KADENCE JOY:

Turning Fear to Joy Leanne Joy was assured her overnight hospitalization at Logan Regional Hospital was merely a precautionary measure. Her preterm labor pains at 35 weeks of pregnancy were concerning, but the doctor was confident he could stop them. In the morning, they’d do a quick ultrasound to check on the baby, and Leanne could go home to her husband, David, to rest.

“I went in to get my ultrasound at 9 in the morning,” Leanne recalls of the procedure. “And the ultrasound tech kept asking me questions, like ‘Have you felt your baby move?’ and ‘Has your baby kicked?”

Leanne didn’t have time to answer. She was immediately wheeled into surgery.

At 9:25, Kadence Joy was born via emergency cesarean section. By 9:30, she was on a helicopter bound for McKay-Dee Hospital in Ogden. By midnight, she was on another helicopter, bound for Primary Children’s Medical Center in Salt Lake City.

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PHOTO ADAM FINKLE

89 “All I understood was that we were both very sick, and that they would try to do everything for us,” said Leanne. “I knew that she might not make the fight.

We didn’t know what it all meant.”

The tiny baby’s diagnosis was hydrops fetalis, a condition characterized by an excess of fluid in the lungs, heart, abdomen and skin.

In that first helicopter flight, Kadence received continuous CPR for 20 minutes until she arrived at McKayDee, where doctors worked to stabilize her long enough to make it to Primary Children’s.

Most infants with hydrops fetalis don’t survive past birth. For two weeks, Leanne and David kept vigil at Kadence’s plexiglass crib in the NICU. They had yet to hold or kiss their child.

“It was difficult, but we knew how necessary it was to keep her on life support,” says Leanne. At the time, they weren’t sure if she’d ever come off it.

At 13 days, the doctors cautiously removed the chest tubes to see if Kadence could breathe on her own.

“Would you like to hold her?” The nurse asked after the procedure had taken place. Leanne and David’s eyes widened.

“I’ll never forget it,” says Leanne. “I had anticipated it for so long. She was so relaxed. We studied her. I smelled her sweet baby smell for the first time.

We learned her favorite position and that she liked the steady rhythm of us patting her.”

It was the first time in two weeks Leanne and David had allowed themselves to feel hopeful.

A month later, Kadence left Salt Lake City to join her parents at their home in Logan. She was alive, but doctors weren’t sure what her physical or mental capacities would be.

At her six-month checkup, Kadence was diagnosed with scoliosis, a condition in which the spine deviates from a typical straight line down the middle of the back. Kadence’s was shaped like an “C,” with curvature far beyond what is considered normal or

healthy. Because Kadence was still growing, specialists took a “watchand-wait” approach, returning for checkups every three months. The curve in her spine worsened by ten degrees between appointments. It caused complications for the toddler, including decreased lung capacity and a significant hump.

“At one visit, we were told by the doctor that, at 80 degrees, there’s concern major organs are being crushed. At that same appointment, he measured her at 78 degrees,” says Leanne. “I literally feared my daughter’s heart would be crushed.”

David drove his family to Shriner’s Hospital of Salt Lake City, where they met Dr. Jacques D’Astous, a pediatric orthopedic surgeon and spine specialist who was frank: Kadence could never be cured, but she would be able to lead a full, normal life.

“At that point,” sighs Leanne, “we knew everything was going to be okay.”

The treatment was aggressive: 7 castings under anesthesia, 1 halo traction application, 2 rod placements, and 4 rod lengthening procedures. With each treatment, the curve of her spine lessened; today, at age 11, Kadence’s curve measures at only 39 degrees.

“Her lung capacity has improved so much, she’s standing taller, and she looks like a normal little girl,” says Leanne. “If Dr. D’Astous hadn’t been our doctor, Kadence may have had more treatment that wouldn’t have been right for her specific circumstances. I know she wouldn’t be thriving like she is today.”

The fear that accompanied Kadence’s entry into the world is all but forgotten these days, replaced by gratitude and tenacity. But one thing hasn’t changed: every opportunity Leanne and David get to hold their girl, they take it and hold on tight.

THIS THE PLACE TO HAVE A PREEMY. Utah boasts toprated facilities for pre-term babies.

Primary Children’s Hospital in Salt Lake City is ranked as one of the nation’s best children’s hospitals in 10 of 10 specialties in U.S. News & World Report’s 2017-18 Best Children’s Hospitals Rankings Report.

Primary Children’s is ranked in the top 15 for cardiology and is one of only 24 hospitals in the nation to be ranked in all 10 categories.

The Salt Lake City Shriners Hospital for Children is a 40-bed specialty orthopedic hospital, with comprehensive in-house services providing world-class care to children, regardless of a family’s ability to pay.

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90 FLINT AND ELLIOT:

A Family, Multiplied

Jammie Cox had been here before. She was certain of it. As the real estate agent spoke of the amenities of the house they were touring, Jammie couldn’t help but look out the window and down the street. It was too familiar. Still, she couldn’t quite place her finger on when she had been here.

She and her husband, Cory, loved the house in Farmington, so they bought it. As they moved into their new home, it hit her: She was only two houses down from one of her most critical nights at work.

“It was July 17, 2012. The 911 call came into Davis dispatch after midnight,” recalls Jammie, who works as a Sergeant Paramedic for the Davis County Sherrif’s Office. “I was dispatched to a female with vaginal hemorrhaging. Initial information stated I had a patient who was 32 weeks pregnant, diagnosed with placenta accreta.”

The condition, one of the leading causes of death during childbirth, causes profuse hemorrhaging and blood loss. When Jammie

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arrived on the scene, Cacia was lying on the floor, a trail of blood behind her.

Instinctively, Jammie’s hand went to her own abdomen.

“Did I mention I was pregnant as well?” Jammie interjects.

“I felt like I was on fire,” says Cacia.

“While my husband was on the phone with 911, I lay on the floor. I just kept thinking, stay calm, I just need to stay calm.”

Jammie knew Cacia needed high-level care, and quickly, or she would die. She loaded Cacia into an ambulance and drove her to the landing zone for a helicopter.

“AirMed’s OB team was there and waiting, and I was so glad and relieved,” said Jammie. “They took off, and that was the last I heard of them.”

That is, until a few years later, when her new neighbors came over.

“My name is Cacia,” she said, extending a plate of homemade cookies, “and these are my twin sons, Flint and Elliot.”

“I didn’t say anything for quite some time,” Jammie laughs as she recalls the moment. “I didn’t want to be the creeper neighbor.”

But as the twins became best friends with Jammie’s daughter, Evie, so too did their mothers. As their relationship grew, Jammie felt more comfortable bringing up the night they actually met.

“I don’t think she remembers me from the call much.” Jammie smiles.

“My part was so minuscule. No heroic efforts, just getting her to a higher level of care fast.”

That decision, however, was a lifesaving one: When the helicopter arrived at the hospital, Cacia was seconds away from death. After emergency surgery to stop the bleeding and deliver the babies, Cacia spent several precarious days in the intensive care unit of the University of Utah Hospital, recovering from massive blood loss and lung failure. The babies, mercifully, were healthy for their premature status.

“Because the night happened in such an emergent way, the details haven’t always been clear for me. I remember hoping one day someone could help fill in some missing pieces to the story,” says Cacia. “I remember being so excited and intrigued that this gal who aided me that night was now one of my neighbors.”

Today, the Rodgers and Cox families are close—not just geographically, but as friends. There are big family dinners, shared camping trips and long summer evenings of heart-to-heart conversations. Cacia calls Jammie one of her “very closest friends,” and Jammie feels the same.

“I just know with all my heart this story was meant to play out the way it did,” says Cacia. “There were so many miracles along the way.”

“Whenever I have those days where I think my job doesn’t matter,” says Jammie, “I look at my daughter playing with her two best friends and realize—it does.”

UNIVERSITY OF UTAH AIRMED University of Utah AirMed team keeps six helicopters and two airplanes at the ready 24 hours a day. They are dispatched to the most critical calls around Utah and Wyoming. As one of the only flight teams in the nation with a 24-hour perinatal team (high-risk OB nurse, neonatal nurse and perinatal respiratory therapist), AirMed has established itself as a gold standard for transporting high-risk pregnant patients and critically ill newborns.

PHOTO ADAM FINKLE

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Cacia Rodgers and her twin sons, Flint and Elliot, on the landing pad for the University of Utah AirMed helicopter in Salt Lake City.

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CHOICE HUMANITARIAN creates pragmatic solutions to help the world’s poorest.

BY GLEN WA RCHOL

Tim Valentiner, an executive at dōTERRA who has experience and advanced degrees in international development, stepped on to his career path in 1990 when he was 10. His parents saw a Salt Lake television report about Choice Humanitarian’s work in impoverished villages in Central America. Moved by the report, they decided to take the family on a Choice “expedition” to work side-by-side for a week with villagers to improve lives—the villagers’ and the Valentiners’. “My parents’ goal was to try to help us kids have a more global perspective—that the world is much bigger than Cottonwood Heights,” Valentiner recalls.

“They wanted us to have a first-hand look at poverty and how people cope with it.”

For the next decade, the Valentiner family went on an expedition every year.

“It had a huge impact on me growing up,”

he recalls. Valentiner ultimately studied international development at the University of Utah and went on to the John Hopkins School of International Development. He worked for the U.S. Agency for International Development and later with the World Bank in the Latin American region. “A lot of my perspective I got as a kid,” he says. “My experience with Choice led me to go to school and work professionally in the same kind of programs.”

As director of strategic sourcing at Pleasant Grove-based dōTERRA, a multi-level marketing company that sells essential-oils products, Valentiner has come full circle. He works closely with Choice to source dōTERRA’s essential oils from villages in Nepal and Guatemala under the company’s ethical supply-chain initiative. DōTERRA buys

Choice-supported communiites in Nepal bounced back quickly after the 2015 earthquake.

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94 directly from the villages at fair market price and offers its distributors trips to the villages where they work alongside the farmers. It couldn’t be done without Choice’s on-the-ground presence, Valentiner says.“The expeditions are

The Guatemalan community of Xalibe, isolated by an hours-long bus trip from the capital, decided that the region's most crucial need was a trade school. A class of 19 apprentice masons—one from each village in the region—built the school and were certified. Soon, students arrived to study as electricians and in animal husbandry. As the program hit its stride, the graduates fanned out to nearby villages to meet their needs and to train more skilled workers.

The village, which historically grew and distilled cardamom oil, took a quantum leap forward when Utah-based dōTERRA offered to buy the entire annual crop at fair market value. The trade school trained the farmers to produce betterquality crops.

With increasing traffic in students and tourist trekkers (Xalibe is renown for its beautiful mountain waterfalls), the villagers realized that, if they built a few cabanas, they could rent them to travelers. Choice CEO Leah Barker explains the domino effect: “It wasn't long before the village's women said, 'If guests come, they'll need a place to eat—a cafeteria.'” The school organized a culinary class to train workers to feed students and visitors staying at the cabanas. A hospitality industry was born.

The villagers were on their way to self-reliance.

“Self-reliant means somebody has surpassed the $1.90-per-day income to $3,” Barker says. “They can afford to pay for healthcare needs, and they have financial access to an education that can propel them to the next level.”

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THE EXPEDITIONS ARE A HUGE HIT. [DISTRIBUTORS] GET TO SEE FIRST HAND THE IMPACT THEIR DOLLARS ARE HAVING. –LEAH BARKER

a huge hit. [Distributors] get to see first hand the impact their dollars are having. They see the supply chain. And they see that the villages are directly benefiting from dōTERRA’s supply chain.”

It’s the ultimate success story for Choice Humanitarian’s no-nonsense Chief Executive Leah Barker: A 10-year-old Utahn’s life is fundamentally changed by a Choice expedition. He not only goes on to study international development, but later joins a company at which he makes the Choice model a key part

Nearly every major company and foundation in Utah has sent somebody on a [Choice] expedition, Barker says. “Companies are looking to offer their employees experiences that will build and strengthen their corporate culture,” she says. “They see it as a way to cement strong relationships with employees.”

SYMBIOTIC COMPASSION To foster team building and a marketing message of social

Guatemalans work with Choice to improve their children’s future.

PHOTO CREDIT TK

A VILLAGE BREAKS FREE

of his corporation’s culture. One Utah family’s Choice experience has led to markets for village businesses and a connection to a powerful charitable foundation that help sustain them on a path out of extreme poverty.

PHOTOS COURTESY CHOICE HUMANITARIAN

95 involvement and sustainability, dōTERRA works with Choice to send its distributors (“wellness advocates”) to the villages in Nepal and Guatemala that harvest its core product.

“DōTERRA’s people are going to meet the farmers. They are going to the distilleries to see the oil come out,” Barker says. “And when they return home, they’re going to sell a ton more essential oil for dōTERRA.” Note, it’s not that Choice is endorsing dōTERRA’s products—it’s only one of dozens of companies that are working with the non-profit’s partner villages.

Barker sees this partnering as a sustainable way to fund international development. “DōTERRA is going to make sure these farmers are healthy and that their kids have access to education.

They have a vested interested to provide for the village’s unmet needs,” Barker says.

That her eyes gleam like a three-card monte dealer as she describes the corporate largess doesn’t change that villages are being lifted from poverty. The personal transformation of hundreds of Utah “expeditioners” and the villagers they befriend is icing.

Not surprisingly, any marketing message corporate partners exploit comes with Barker’s blessing. “I don’t care if Choice doesn’t get the credit,” she says in a conspiratorial tone. “As long as we are helping these villages and improving the lives of people—they can call it whatever they want. You can white label Choice—just give us money.”

Barker would love to see this symbiotic relationship (she calls it “matchmaking”) between corporations, villages and Choice “become a different model for non-profit funding— instead of having these annoying galas.”

DOING GOOD THAT LASTS

GUATEMALA NEPAL

MEXICO ECUADOR

Choice Humanitarian reaches out to more than 1,700 villages in seven countries.

KENYA

PERU BOLIVIA

reaches out to more than 1,700 villages in seven countries where villagers in extreme poverty live on $1.90 or less a day. The Choice humanitarian model requires the communities find their own paths out of poverty. Every adult must take part in the decision making. “We are invited in. We don’t create dependency,” says Barker. “We develop the natural leadership of these communities and ask them to come together and create a three- to five-year plan for what they believe they need to move out of poverty.” The goal of the programs is sustainability—the villages must make their Nepalese women

Built-in Resilience Choice Nepal emerges from catastrophe.

Choice Humanitarian's model for alleviating extreme poverty was subjected to the ultimate test in Nepal.

Already among the poorest nations on earth, the Himalayan country was rocked in April, 2015 by an earthquake that disrupted transportation, flattened villages, killed 9,000 people and left hundreds of thousands homeless. Choice has been training local leaders to develop community programs in Nepal since 1999. Nepal Director Prateek Sharma says Choice-supported communities bounced back faster than others after the earthquake because of the intensive leadership training villagers had received.

“It helped them deal with the challenges of the earthquake,” Sharma says. “They were able to respond more quickly.”

Despite the earthquake and the nation's continuing economic challenges, Choice Nepal has turned $286,000 in investments into $1.1 million of project funding that continues to sustain economic growth.

Choice Humanitarian, which has operated from Utah for 30 years,

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96 in the village’s future. The community leads on the project.

And, by golly, they are the authors of their lives, and they are carrying this out.”

Which is why you won’t find a school, hospital or even a goat farm with “Choice Humanitarian” lettered above the door. “We tell the governments when they are involved, ‘You can take all the political gain,’“ Barker says.

“None of the buildings are called Choice Humanitarian. They are owned by the community.” And that means the entire community. Choice will not work just with the village’s leaders or a faction. “If we see the village is not united, we turn around and walk out. I’ve seen it.”

“The process of moving people out of extreme poverty is not a quick fix,” Barker says. “They have to shift centuries and generations of paradigms that are no longer serving them well— while preserving their culture.”

Leah Barker, CEO Choice Humanitarian

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A RUSTY BOX One of the thorniest ethical challenges Choice Humanitarian faces is living up to its core goal of preserving a culture that also has generations of ingrained inequality. “All over these countries, beating women is common practice,” says CEO Leah Barker. “My impulse is to say, ‘Women!

Grab a bat and beat them back!’ But I’m not an international development expert.”

Led by Choice’s co-founder and University of Utah political science professor James B. Mayfield, the program counters fundamental sexism with “disruptive technologies”—like a tin box with a padlock. “All of our communities have saving-box programs.” says Barker. “It’s my favorite program.”

The concept is simple. The participating villagers contribute tiny amounts of cash to the saving box. It’s almost entirely women who who join the program. “When Choice starts something new in a village, the men are the least interested,” explains Barker. “It’s the women who are willing to take the risks.”

The savings group elects one woman to keep the box. A second is in charge of the key.

And a third maintains the ledger that tracks the deposits. The roles are changed regularly, Barker says, so that a husband cannot seize control of the money. “If you invest time and money in a woman, she will invest in her children—their health and their education.”

As the money in the box accumulates and reaches about $300, Barker says with relish, “Now, it becomes Shark Tank.” The box bankers gather under a tree and listen to entrepreneurial pitches from their members. One might ask for a $100 loan to buy a pig. The budding entrepreneur explains that she will butcher the pig and sell the parts at a profit, then pay the loan back. “The women vote, and you get the money or you don’t,” Barker says. “Little by little, they build on it.”

PHOTOS ADAM FINKLE

school, hospital, farm or water system pay its own way. “They must turn one dollar into five,” Barker says.

Choice only puts one percent of its effort into mounting its trademark expeditions. Ninetynine percent is leadership building in the villages, Barker says. But the expedition visits bring in $2 million of Choice’s $6 million budget. And the visits provide an unbreakable link between Utah individuals and businesses and the villagers, she says. “When people from this side of the world are exposed to these villages, they are transformed.

And it deeply cements the relationship that expeditioners have with Choice Humanitarian.”

But Barker says, “Our expedition model should not be confused with poverty tourism.

On an expedition, everyone is equal. Everybody is sleeping on an air mattress on the floor, and everybody is there to work and to serve and to immerse themselves

97 THE YOUNG AND GROUNDED

Teens embark on a unique rite of passage.

Tiffani Witt remembers the culture shock of returning to her Davis County school after a week in the impoverished Mexican mountain village Queretaro. “My first day back, one of my friends bought sushi for lunch, and I heard her complaining that one of the rolls was broken,” Witt recalls.

“I went off on her. ‘Where I was the kids have to grow their own beans to eat!’ I yelled. I had to apologize later.”

Such is the price of going on a Choice Humanitarian expedition to a village in extreme poverty. “You have culture shock when you get there and culture shock when you get home,” says Ellie Israelsen, who spent a week in the Guatemalan village of Chiriquitzac. “I see it in myself all the time. I was complaining the other day about my Netflix account not

working and realized I was being ridiculous. The people in my village have the same cup of mush everyday and do the same work every day and wear the same clothes every day. I have first-world problems. I think back to them to humble myself.”

The villagers trained the North American visitors to help on their projects. For Ellie, it was building a school.

For Tiff, it was constructing

were there for a cultural experience. We taught them a lot of things, and they taught us a lot of things.”

Lessons included the girls’ position in the world as privileged Americans and how to help without condescension. Tiff

YOU HAVE CULTURE SHOCK WHEN YOU GET THERE AND CULTURE SHOCK WHEN YOU GET HOME.

stoves, chicken coops and other necessities of rural life.

“It’s about sustainability,” says Ellie. “Choice wants the village to understand what they are doing, so that if there’s a Ellie Israelsen problem with it or they want to do it for another village, they don’t need us.”

Choice carefully prepares its “expeditioners” for the cultural impact. “I realized I wasn’t there to be their savior, and no one on the trip was,” says Ellie, now 17 and a junior at Skyline High School. “We

–ELLIE ISRAELSEN and Ellie were awed by the power of women, even in extremely patriarchal cultures.

“The women in the village have an important role. They want to do something, they just don’t know where to start,” says Ellie. “The women were the ones who taught us what to do during our visit. The women made things happen.”

At the same time, the 17 year olds learned how dependent they were on their own families. “My mom thought I was overly independent and stubborn,” says Ellie. “But when you’re sleeping on a concrete floor, you have to rely on your family more. It humbled me.”

Tiff’s siblings all had gone on humanitarian trips and

Tiffani Witt

the same was expected of her. “I was a little bratty with my family,” the junior at Davis High School says. “Then when I saw the village, I said, ‘Oh, my God.’ I realized in the village how important family is. Especially after I saw the impact of mothers on their families. Women had a huge impact on their children’s lives. I realized what my mother sacrificed for us.”

“After you leave, you’re bummed because you think there’s so much to be done,” says Ellie. “But it’s the interactions between people— the change of mindset is just monumental. Even if you don’t make a big difference, like getting them out of poverty— you give them hope that change is possible.”

“These people had nothing, but they offered us their homes,” Tiff says. “You leave them with the possibility that they can do more, and they can do it by themselves.”

Ellie and Tiff, are now members of Choice’s Youth Board where they help raise money for humanitarian projects. They’re looking forward to their next expeditions.

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The new luxe in adornments is all about the feel—bracelets that slide, rings that embrace and necklaces that are as sensory and seductive as your own skin.

Jewelry as an extension of yourself.

Rahaminov available at O.C. Tanner Jewelers.

Kaleidoscope 18k yellow gold mixed shape diamond earrings ($30,000); Rahaminov 18k yellow gold and diamond bib necklace, ($27,000)

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

John Hardy Legends collection available at O.C. Tanner Jewelers.

Bamboo sterling silver ring ($350); Double coil sterling silver bracelet with black sapphires, black spinel and blue sapphire eyes ($2,900); Naga sterling silver necklace with black sapphires, black spinel and blue sapphire eyes ($1,295); Naga sterling silver ring with black sapphires, black spinel and blue sapphire eyes ($595)

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

Tiffany T available at Tiffany & Co. Tiffany T cutout hinged cuff in 18k gold with white ceramic ($8,500); Tiffany HardWear ball wire bracelet in 18k gold ($1,300); Tiffany Infinity cuff in 18k gold with diamonds ($4,400); Hinged bangle in 18k rose gold with diamonds ($4,950)

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

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Mattia Cielo available at O.C. Tanner Jewelers.

Rugiada 18k white gold flex necklace ($14,800); Sole Collection split diamond ring with sliding center diamond, in 18k white gold ($4,900); Sole Collection split diamond bracelet with sliding center diamond, in 18k white gold ($11,400)

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Roberto Coin Sauvage PrivĂŠ collection available at O.C. Tanner Jewelers.

Black jade and diamond bracelet in 18k rose gold ($9,900); PavĂŠ diamond bypass ring in 18k rose gold ($23,500); PavĂŠ diamond ring in 18k rose gold ($9,300); Black jade and diamond bypass ring in 18k rose gold ($4,500)

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

Yellow Diamonds Collection available at Tiffany & Co. Tiffany Keys star key pendant of yellow diamonds in gold ($16,500); Tiffany Victoria® line bracelet in platinum with diamonds ($22,000); Tiffany Jazz® three-row diamond bracelet in platinum ($29,000); Tiffany & Co. Schlumberger® Sixteen Stone ring with diamonds ($9,200) Photos: Adam Finkle Styled by: Farasha, Vanessa Di Palma Wright & Madeleine Marie Ewell Art Direction: Jeanine Miller & Jarom West

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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

105 BASHA Worldwide Colors Utah Monochrome LOCAL ARTIST BASHA is making waves in the Utah art scene with his iconic monochrome graffiti style. After completing a run at the prestigious Phillips Gallery, he is now operating out of his own studio in downtown Salt Lake. Known for performing live painting demonstrations, he is also partnering with Curry in a Hurry this winter to host cooking classes for lovers of great food and art. The two events, hosted by Orsen Gygi, are happening November 4 and December 2 from 2-4pm. For more information, visit his website bashaworldwide.com.

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The Proper Way . . . . . 106 Will Schutze . . . . . . . . 108 Calendar . . . . . . . . . . 110

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Share With Us Associate Editor Ashley Szanter and photographer Natalie Simpson are always on the lookout for local, up-and-coming talent. Do you have a recommendation for a Small Lake City feature? You can make your suggestions and check out The Proper Way’s Small Lake City videos at

saltlakemagazine. com/small-lake.

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The Proper Way to Do It AMERICANA DUO carves out their own niche

BY ASHLEY SZANTER

A

n English professor, a marketing director and a journalist walk into a coffee shop. No, this isn’t the setup for a clean Utah joke, but the prelude to my interview with The Proper Way, a music duo with Shane Osguthorpe and Scott Rogers of Ogden. “We met by accident,” says Osguthorpe. “Scott had the slot before me at a music festival in Ogden. The guy after me didn’t show up,” he says.

After motioning for Scott to join him on stage, Shane found their musical styles and repertoire of songs lined up in an unpredictable way. After their set, they were approached for an interview.

“He asked me how long we’d been playing together. I said, ‘Oh, about 19, 20 minutes?”

Turns out, both Osguthorpe and Rogers come from deeply musical backgrounds. Rogers, a Mississippi native, grew up in a family of musicians while Osguthorpe grew up playing the piano and guitar in Park City.

“We’re both multi-instrumentalists, and we’ll play two to three instruments each in a given song,” says Osguthorpe, though he offers the caveat, “we’ve only got three hands between us, so that’s as many as we can manage.” Rogers, who was born without his left hand, lets out a huge laugh while Osguthorpe riffs, “Scott Rogers is single-handedly the best musician I’ve ever played with.”

Their name, The Proper Way, came about through a combination of being put on the spot by a promoter to come up with a name and Utah’s billboard campaign about the “proper

way” to dispose of prescription medication.

Their sound is much more difficult to define.

“Every song is a little different. I don’t know that there’s a genre we fit into,” says Rogers.

“Some is folk, country, mellow rock, Americana,” and one friend even described their sound as “James Taylor singing with Pearl Jam,” Rogers said.

Osguthorpe, the marketing director for Visit Ogden, believes Utah factors into their sound.

“There’s definitely Ogden in our sound,” he says. If you are wondering what, exactly, is an Ogden sound. Osguthorpe is unsure how to describe it, but he says, “the musicians who hear it, hear it immediately. It’s not a genre per se because Benjamin Jennings Jazz quartet has it, and Brett Turner has it. I would call it ‘grit.’” Rogers, an English professor at Weber State University by day, claims that Utah has several regional sounds. “We definitely don’t have a Provo sound,” he says, but they’re not trying to box themselves into one genre. “The Lumineers don’t always sound like The Lumineers,” he says.

Either way, Osguthorpe and Rogers are making a name for themselves in the Utah music scene through live performances.

Whether they are, as they describe, a “human jukebox” or perform their new, original material, The Proper Way will keep playing their distinct “pianjo” (yes, that’s a piano and banjo mashup) music until they figure out exactly where they fit. theproperwayband.com

PHOTO NATALIE SIMPSON

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Between the two of them, Osguthorpe and Rogers can play the keyboard, piano, mandolin, guitar, fiddle, ukelele, trumpet, saxophone, trombone, banjo and bass.

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Puppet Master Meet Mister Bonetangles.

I mean, meet WILL SCHUTZE.

BY MARY BROWN MALOUF

P

uppets are old-fashioned, ancient and simple—barely qualifying as entertainment in this age of CGI and video games. But somehow at this year’s Pie & Beer Day festival, a crowd of hipsters, plus me, gathered around a cocky little wooden skeleton marionette doing an attitudinous dance to the music of Hank Williams. Meet Mister Bonetangles—you may recognize him from the movie, Chef—who has performed on the streets of Dallas, Los Angeles, Charleston and now Salt Lake City.

I didn’t even notice who was holding the strings. Turns out, it was Will Schutze. On behalf of Bonetangles, Schutze cops to the cockiness.

“Mr. Bonetangles has become the overlyconfident star of the show,” Schutze explains.

“He’s a great dancer and entertainer, sure, but he lacks originality. All he ever does is mimic other singers from the past and even some from the present. In fact, he really just lip-syncs to their songs. That’s not even karaoke. Deep down, he’s aware of this and a bit insecure, so he makes up for it by acting like a very big star. In his defense, he was the first and founding member of the group, and he actually has quite a few loyal fans.”

Interested in theater and performance since high school, Schutze nevertheless went to University of Texas and studied political science.

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109 After graduating, he returned to his home town of Dallas and reconnected with his old drama teacher Patricia Hardman and her husband, John, who performed a puppet show called World on a String every year at the Texas State Fair. Schutze helped out.

“That’s when I knew that puppetry was going to be my super power that would allow me to shed my insecurities and perform my dreams,” he says.

Hooked on puppets, Schutze took on Hardman’s annual role as Scrooge, a puppet who has been

the sister, partner or no relation to Mr. Bonetangles (kind of a Jack and Meg White thing going on) is tough and sassy,” says Schutze. “When I first sculpted her and introduced her into the show, she was a huge threat to Mr. Bonetangles. He thought he was being replaced, but they worked together and earned each other’s respect. She’s an incredible dancer. She can moonwalk better than Mr. Bonetangles.”

Will has given each of these puppets a voice—his voice—whether they are being interviewed themselves,

THAT’S WHEN I KNEW THAT PUPPETRY WAS GOING TO BE MY SUPER POWER THAT WOULD ALLOW ME TO SHED MY INSECURITIES AND PERFORM MY DREAMS” heckling the Christmas crowds at North Park Center every year for four decades.

But his dream is to write and perform original music.

Which he does, only, the puppets do it: Schutze has created his own troupe of stringed singers and dancers with distinct personalities.

“Clyde, the clown with white and black makeup, has a song that illustrates the true emotions behind his jolly disposition. It goes, “Everybody thinks that I’m a clown. They don’t ever see me when I’m down...” Miss Bonetangles, who may be

singing or performing lines from a script. “I do all the different voices myself, sometimes naturally, sometimes through audio editing if I’m recording.”

Willy James, an angstfilled teenage rabbit boy, is the newest addition to the troupe, lip syncs to recordings of Schutz’s songs. “I always dreamed of being a singer in a band, but I’ve always been way too shy to sing in front of people,” says Schutze.

You can keep up with Schutze, Bonetangles, James and the rest of the gang on their Facebook page.

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Alex McAleer performing in Champions of Magic

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Salt Lake Picks PHOTO COURTESY CHAMPIONS OF MAGIC

BY ASHLEY SZANTER AND CHRISTIE MARCY

NOVEMBER THEATER

03 Sammy Brue Local Wunderkind Sammy Brue has toured all over, opening for the likes of Justin Townes Earle, but the 15-year-old Ogden native has kept a relatively low profile locally—save for a rollicking opening set at Red Butte this summer.

See him now, before he’s selling out venues all over the world.

When: Nov. 3 Where: The Loading Dock, 445 S. 400 West, SLC, loadingdockslc.com

03 Carmina Burana The classic ballet

Sammy Brue

DANCE

ART

Carmina Burana comes back to Ballet West, merging the unforgettable score with new, transformative performances.

When: Nov. 3-11 Where: Capitol Theatre, 50 W. 200 S., SLC, 801869-6920, balletwest.org

04 Ani DiFranco Women of a (ahem) certain age identified with no artist more than Ani DiFranco during their teenage angst. We're all more grown up now, but DiFranco still kills it on stage, though her songs are less I'm Not a Pretty Girl and a little more Peace, Love and Understanding.

When: Nov. 4 Where: The Eccles Theater, 131 S. Main Street, SLC, arttix.com, 801-355-2787

04 BYU’s Ballroom Dance Company If you’ve become a ballroom dance critic from all those viewings of Dancing with the Stars, put those skills to use watching Brigham Young University’s Ballroom Dance

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

FILM

OUTDOORS Company perform all of your favorite ballroom classics from a Viennese waltz to the fast-paced Latin samba.

When: Nov. 4 Where: Browning Performing Arts Center, 1901 University Circle, Ogden, 801-399-9214, symphonyballet.org

09 Champions of Magic Though they've been touring in the UK for the last four years, the renowned Champions of Magic are coming stateside to captivate you with perception-bending illusions, mind-reading and classic sleight of hand. The event is only here for one night, so make sure to get your tickets to experience a night of magic.

When: Nov. 9 Artists of Ballet West

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

17 Into the Woods Jump feet first into a crazy world where all your favorite fairy-tale characters are thrust into one epic journey in Into the Woods, where the happy ending isn’t where the story ends. Brigham Young University’s Theatre Department presents this spin on classic tales, so don’t forget to brush up on your Brothers Grimm.

When: Nov. 17-Dec. 9 Where: Harris Fine Arts Center, 1200 N Campus Dr., Provo, 801-422-2981, arts.byu.edu

17 Star Ward Comic-Con may have come and gone, but you can still satiate your inner nerd with Star Ward, an irreverent mash-up of intergalactic drama and Mormonbased themes.

When: Nov. 17-Dec. 23 Where: The Off Broadway Theater, 1272 S Main, SLC, 801-3554628, theobt.org

18 Down the Rabbit Hole While it has nothing to do with Alice in Wonderland, Down the Rabbit Hole follows MythBusters alums Kari Byron, Tory Belleci and Grant Imahara as they debunk and investigate history, science and popular culture with their famous brand of experimentation.

When: Nov. 18 Where: Eccles Theater, 131 Main, SLC, 801355-2787, live-at-theeccles.com/

PHOTO BEAU PEARSON

MUSIC

Presenting Sponsor

OPEN THROUGH JANUARY 1 Plan your visit and purchase tickets at nhmu.utah.edu/vikings

Major Sponsors Meldrum Foundation My Good Fund Rio Tinto Kennecott Institutional Support

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John Cleese and Monty Python and the Holy Grail

Thanksgiving Day 10K, 5K or 1K

You may already be looking for ways to workout during this carb-heavy time of year, but not everyone wants to spend time at the gym. Alternatively, you can laugh until your abs hurt with John Cleese and Monty Python and the Holy Grail. After a screening of the film, listen to Cleese talk about his life, career and field (hopefully) absurd questions from the audience.

When: Nov. 19 Where: Eccles Theater, 131 Main, SLC, 801-355-2787, live-at-the-eccles.com/

footwork, to boot.

as their favorite holiday flick. Now, the Eccles is bringing all the joy and laughter to the stage with Elf The Musical.

Follow Buddy the Elf as he embarks on a genealogical journey after learning he isn't an elf after all.

Not every Thanksgiving celebration has to revolve around who went back for more servings.

The Thanksgiving Day 10K, 5K or 1K means you can burn off some of those insane calorie counts so you can enjoy your stuffing and yams with zero guilt.

When: Nov. 25 Where: Peppermill Concert Hall, 680 Wendover Blvd., West Wendover, NV., 1-800-537-0207, wendoverfun.com

When: Nov. 24-26 Where: The Eccles Theater, 131 S. Main St., SLC, 801-355-5502, Broadway-at-the-Eccles.com

30 Christkindlmarkt Shopping shouldn't be stressful, and Christkindlmarkt is bringing some German flair to the task. Explore vendor booths to find that one perfect gift and enjoy some live entertainment while partaking in delicious food.

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When: Nov. 23 Where: South Davis Recreational Center, 550 N. 200 West, Bountiful, southdavisraces.com

Dwight Yoakam Few artists have stayed as close to the music of those who came before them as Dwight Yoakam. Kentucky-born Yoakam seamlessly blends traditional country with rockabilly and that Bakersfield sound. With fancy

24 Elf The Musical Many would cite the 2003 Will Ferrell film Elf

Matt Kopec (Buddy) in Elf The Musical.

When: Nov. 30-Dec. 2 Where: This is the Place Heritage Park, 2601 E. Sunnyside Ave, SLC, 801-582-1847, thisistheplace.org

PHOTO JOAN MARCUS

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DECEMBER THEATER

DANCE

ART

FILM

OUTDOORS

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The Nutcracker

Utah Symphony

Is the holiday season really here if you haven’t seen The Nutcracker? Ballet West once again brings the classic story to beautiful, graceful life with new sets, costumes and special effects to enhance your experience.

Though the holiday season has no shortage of magic, the Utah Symphony presents Harry Potter and the Chamber of Secrets in concert at Abravanel Hall.

Experience the world of Harry Potter and allow yourself to embrace a slightly different kind of magic this Christmas.

Mannheim Steamroller

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When: Dec. 2-30 Where: Capitol Theater, 50 W. 200 South, SLC, 801-869-6920, balletwest.org

Mannheim Steamroller

14 Mormon Tabernacle Choir The quintessential Utah way to celebrate the season is the Mormon Tabernacle Choir’s annual Christmas

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Concert. Bring your loved ones and listen to one of the most renowned choirs in the world sing your favorite Christmas songs.

When: Dec. 14-16 Where: Temple Square Conference Center, 60 N. Temple, SLC, lds.org/events

When: Dec 21-23 Where: Abravanel Hall, 123 West S Temple, SLC, 801-533-6683, utahsymphony.org

Mannheim Steamroller Christmas has been a New-Age American tradition for the last several decades.

They’ll roll into Utah with their holiday sounds this December.

When: Dec. 22-23.

Where: The Eccles Theater, 131 S Main St., SLC, 801-355-5502, Broadway-at-the-Eccles. com

PHOTO MATT CHRISTINE PHOTOGRAPHY

MUSIC

One taste is all it takes.

www.cuisineunlimited.com

Chocolate Hazelnut Torte with Fresh Raspberries, Butterscotch Cream Pie, Pumpkin Pecan Roll | Photo by Misky Merino

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PEOPLE | CULTURE | ATTITUDE

High Profile . . . . . . . . 116 5 Questions . . . . . . . . . 118 A&E . . . . . . . . . . . . . . 120 PC Talking . . . . . . . . . 124 On the Street . . . . . . . 126 High Biz . . . . . . . . . . . 127 On the Town . . . . . . . 128 Back in the Day . . . . . . 131

PHOTO COURTESY DEER VALLEY

SANTA CLAUS SWINGS INTO TOWN. Wrap up in a cozy scarf and mittens to ring in the holidays with one of our favorite traditions—welcoming Santa as he comes down the historic Town Lift. Jolly St. Nick arrives in his magical sleigh, all lit up with Christmas lights, on Saturday, December 16 for the annual “Santa Comes Down the Town Lift” event at the Town Lift Plaza. Festivities begin at 5:30 p.m. After Santa arrives, kids of all ages can join in the merriment and get their photos taken with Santa by EpicMix Photo. If you miss Santa at the Town Lift, catch him again at Deer Valley Resort Sunday, December 24. Santa makes his rounds from 9 to 11 a.m. in the Snow Park Lodge area, and from noon until 1:30 in the Silver Lake Lodge area.

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PARKCITYLIFE // HIGH PROFILE

STOPPING ABUSE PEACE HOUSE GROWS.

Close to Home: • 1 in 3 Utah women will experience intimate partner violence in their life.

• Last year, only a third of the clients from Peace House were able to find safe and affordable housing after leaving the shelter.

• According to the CDC, 80 Utah children this year will witness the murder or attempted murder of their mother by her spouse or intimate partner.

BY VA N ESSA CON A BEE

Karen Marriott has spent 20 years living in and serving the Park City community, but her most recent endeavor—spearheading Peace House’s campaign to provide a campus for victims of domestic violence—will affect families for generations. A love of skiing and extended family brought Marriott to Utah, but her community involvement has grown lasting roots.

Karen Marriott’s service in Park City began with chairing Ski Ball fundraisers for the U.S. Ski Team and founding PC Teen Foundation to create safe and fun events for teens. Marriott is on the Women’s Giving Fund Grant Committee, a Park City Community Foundation board member and a co-founder of Marriott Daughters Foundation.

But the cause closest to her heart is taking Peace House from a facility at an undisclosed location to a community campus providing emergency and transitional housing, a day care

center, educational programs and counseling for domestic abuse survivors.

“I’m so excited about the impact the Peace House Community Campus will have

I’M SO EXCITED ABOUT THE IMPACT THE PEACE HOUSE COMMUNITY CAMPUS WILL HAVE –KAREN MARRIOTT

on the lives of women and families who have suffered from abuse and that it’s not a hidden campus any longer. This simple message of ‘out of the shadows and into the light’ captures everything about the new campus,” Marriott says. The new campus will provide a safe, affordable and supportive home for up to two years for victims of domestic abuse. “The current shelter doesn’t provide the time, space or resources to allow a woman to truly rebuild her life and, not just survive, but thrive.”

Peace House Community Campus

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Direct Importers of the World’s Finest Rugs HERIZ RUGS Heriz rugs are Persian rugs from the area of Heris, East Azerbaijan in northwest Iran, northeast of Tabriz. These rugs are produced in the village of the same name in slopes of Mount Sabalan. Heriz carpets are durable and hard-wearing, thus can last for generations. 19th Century examples of these carpets are often found for sale by major auction houses in both the United States and Europe.

Part of the reason for the toughness of these carpets is that Mount Saba Ian sits on a major deposit of copper, and traces of copper in the drinking water of the sheep is said to produce high quality wool that is far more resilient than wool from other areas. It is also credited with the secret behind the area’s phenomenal colors.

The rugs are often made in geometric, bold patterns with a large medallion dominating the center field. However, some are occasionally decorated with allover repeating patterns or flamboyant medallions that are set over monochromatic fields. Such designs are very traditional and often woven from memory. Influenced by weavers in nearby Tabriz, the weavers in this area were artists who developed a refined style and excellent methods for producing rich abrashed colors that acquire a lovely patina and an oxidized aura with age.

While antique Persian rugs truly never go out of style, the Heriz carpet design and colors make it a particularly appropriate and enticing choice. These rugs hold their own and make a statement, whether paired with ornate classical furniture, or sleeker more contemporary designs.

Stop in and see the many Amazing Heriz Rugs in our Inventory today!

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

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5 QUESTIONS // PARKCITYLIFE

Holiday Wisdom Stay balanced and express gratitude for a better holiday.

BY VENESSA CONABEE

Plenty, a Park Citybased retreat center, offers a holistic approach to health, rooted in the belief that to create a world with plenty for everyone, we need engaged communities full of healthy and happy people. Co-leaders Jennifer Mulholland and Jeff Shuck offer advice on unlocking light and love this winter season.

WHAT ARE THE ESSENTIALS FOR STAYING HEALTHY THIS TIME OF YEAR? The essentials for us are the same as they are all year long: connection. Connection to source, connection to nature, connection to one’s body, connection to one another and most importantly, connection to ourselves.

PARKCITYLIFE N O V / D E C 2 0 1 7

2

DO YOU HAVE ANY TOOLS FOR KEEPING A FAMILY BALANCED THROUGH AN ACTIVITY-PACKED SEASON? Overall, saying “no” is the best tool. For many of us peoplepleasers, that one word is harder than ever to say. Saying “no” to others and “yes” to ourselves is what this time of year calls for.

3

ANY STRATEGIES FOR REMAINING FOCUSED AT WORK DURING THE HOLIDAYS? We don’t. We close down our offices and give ourselves and our team two weeks off to rest and replenish. If you don’t have that option, be deliberate with taking time off to make it meaningful and fun.

4

WHAT ARE WAYS TO STAY CONNECTED WITH COMMUNITY DURING THE HOLIDAYS? This is a time when we all turn towards one another to celebrate the magic of the season. Spending time with others who care about the same thing you do is an easy way to elevate your spirit.

We love moonlit hikes, skiing to the yurt, tubing, and sledding down Iron Mountain.

5

HOW CAN WE MAINTAIN THE SPIRIT OF GIVING WITHIN THE FRENZY OF CONSUMER SPENDING? More and more, we find ourselves gravitating to gifts of experience and sentiment rather than things. Reach out to a friend or loved one with a hand-written note, make a friend an unexpected meal, do some service for a new organization or make that phone call to that person who has been in your heart and on your mind.

PHOTO ADAM FINKLE

1

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

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

Experience the Good Life in

THE GREAT OUTDOORS

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

Homesites from $475,000, Cabin Homes from $2,075,000 Call 435.785.5000 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.

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PARKCITYLIFE // A&E

Get in the Spirit SNOWFEST CELEBRATION at Park City Mountain

BY TONY GILL

Filling the hours once the snow falls is easy to do in Park City, with world-class skiing you can access right in town. During the 2017 Snowfest Celebration, skiers and snowboarders can seamlessly transition to filling the après hours, too. Snowfest is a 16-day winter festival running from Dec. 16 through the New Year that includes après music acts, village entertainers and various special events at both the Park City base area and Canyons Village.

Snowfest kicks off with the annual arrival of Santa in Park City on Dec. 16, eschewing his reindeer in favor of coming down the town lift to spread holiday cheer. Festivities will kick off at 5:30 p.m. on the Town Lift Plaza. Santa’s bringing a whole bunch of good times with him, as both Snowfest features daily music acts and entertainment throughout the holiday season.

PARKCITYLIFE N O V / D E C 2 0 1 7

Sunday, Dec. 24 sees the return of Park City’s oldest tradition: the Christmas Eve Torchlight Parade. The parade that seems as old as the mountain itself turns 55 this year and begins at 5:30 p.m. at the Park City Base Area.

On Sunday, Dec. 31, the hoopla moves to the Canyons Village for the New Year’s Eve Celebration. At 5:30 p.m., the Metro Music Club takes over the Canyons Village Stage with a 7-piece band that provides a unique take on everything from today’s hits and your favorite blasts from the past. Things wrap up at 7:30 p.m. with a fireworks show before you head off for your final indulgences before the resolution season kicks off. Be sure to check out Park City Mountain’s website for more information as additional events are continually being scheduled and updated. parkcitymountain.com

A&E // PARKCITYLIFE

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You Get What You Give Shape Park City’s Future with LIVE PC GIVE PC

BY TONY GILL

Each November, Park City comes together around local nonprofits, businesses, volunteers and donors to support the community with a 24-hour day of giving that’s hosted by the Park City Community Foundation. This year’s Live PC Give PC aims to raise $1,999,999 to support more than 100 local nonprofit organizations that impact education, the arts, advocacy

programs, search and rescue efforts, animal welfare, health care, environmental efforts and more. On Friday, Nov. 10 from midnight through 11:59 p.m., donations will be taken online at livepcgivepc.org.

Once you’ve made your contribution, celebrate at High West Distillery and Saloon. The public 21-andover party runs from 7 p.m. to midnight. Gather, dance, eat and drink as the final

donations are tallied. Last year, Live PC Give PC raised over $1.7 million. Help top that this year, and enjoy a good time to boot. You can find more information about the event and how to support by visiting the Live PC Give PC website. livepcgivepc.org High West Distillery and Salloon: 703 Park Ave, Park City, 435-649-8300, highwest.com

Back to the Future What’s more American than jumping ahead to the next holiday before the dust has even settled from the last one? Be part of that tradition with tree lighting ceremonies at both the Park City Base and Canyons Village on Saturday, Nov. 25. The tree lighting itself happens at 6 p.m., but show up at 4:30 for free live music, hot chocolate, sugar cookie decoration stations for the younger humans and a boatload of holiday spirit.

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PARKCITYLIFE // A&E

Michael Jackson tribute band

Legends Never Die Ring in the NEW YEAR by Celebrating the Old

BY TONY GILL

“Heroes get remembered , but legends never die.” The Egyptian Theatre is helping keep the legacy alive with a pair of tributes to two incomparable performers: The Prince of Funk and the King of Pop. Prince and Michael Jackson may be gone, but their musical endowment continues to give.

First up is the tribute to the Purple One with Gabriel Sanchez presents The Prince Experience. Sanchez began portraying Prince in a small theatre production of

PARKCITYLIFE N O V / D E C 2 0 1 7

Purple Rain in 2002, and has fronted the Prince Experience for more than ten years, inspiring even the squarest of squares to light up the dance floor. The three-night run takes the stage from Tuesday, Dec. 26, through Thursday, Dec. 28.

The pop won’t stop because Who’s Bad? The Ultimate Michael Jackson Tribute grabs the mic for a trio of nights Friday, Dec. 29 through Sunday, Dec. 31. Who’s Bad is the longest running Michael Jackson tribute band, and the only touring tribute that preceded his passing. They’ve been around the world, and now they’re in Park City channeling the Gloved One. All shows begin at 8 p.m.

Tickets are $34 for house seats, $40 for front of house seats and $50 for cabaret seats and are available on the Egyptian Theatre website or at the box office.

328 Main St., Park City, 435-6499371, egyptiantheatrecompany.org

The Prince Experience

A&E // PARKCITYLIFE

Stay Silly

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Silly Market is back with a limited-time WINTER EDITION.

BY TONY GILL

During the warmer months, the Park Silly Sunday Market dominates Main Street. Its annual opening signals the arrival of summer, and its end means it’s time for the snowbirds to take flight for warmer climes, because - as Jon Snow incessantly reminds us - winter is coming.

Nevertheless, the market’s absence during the winter is a rip in Park City’s communal fabric, and it’s pretty exciting to see it rise from the ice for the three-day Silly Holiday Bazaar.

The Silly Holiday Bazaar transforms the Park City Marriott into your favorite street fair from Friday, Dec. 1 through Sunday, Dec. 3. Take care of your holiday shopping needs with more than 90 local vendors, and

GUYS AND DOLLS

November 17–25

enjoy some food and refreshments, including the famous Bloody Mary bar, from the on-site restaurant and bar. The one and only Santa Claus will be there the entire time, taking a break from enforcing questionable northern labor practices so he can take free photos with children. More than 7,000 people attend the Bazaar each year, so come join in the frozen edition of one of Park City’s favorite summer staples.

Admission to the Silly Bazaar is free, and hours are 5 p.m. – 9 p.m. on Friday, 10 a.m. – 6 p.m. on Saturday and 10 a.m. – 2 p.m. on Sunday.

Park City Marriott, 1895 Sidewinder Dr., Park City

IT’S A BEAUTIFUL DAY December 20–21

KURT BESTOR

December 22–25

STAND-UP COMEDY

ELF THE MUSICAL, JR.

THE PRINCE EXPERIENCE

MICHAEL JACKSON TRIBUTE

DEC 1–2

DEC 7–9

DEC 26–28

DEC 29–31

328 Main Street

WHO’S BAD?

ParkCityShows.com

435.649.9371 N O V / D E C 2 0 1 7 PARKCITYLIFE

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PARKCITYLIFE // PC TALKING

Total Gridlock TRAFFIC CONGESTION is choking Park City.

How do we save it?

BY TONY GILL

Park City, for all its charm, has its share of problems—ranging from annoyingly chic B-listers to mine subsidence. But up until recently, traffic was never on the list. These days, even the leastinvolved part-time resident can see things are coming to a head with traffic congestion, lack of parking and general overcrowding. The issue isn’t surprising given Park City’s appealing location, landscape and lifestyle. Nevertheless, like any good growth issue, the vehicular crush extending from Main Street to I-80 has generated a bumperto-bumper jam of opinions on who is to blame— and how to fix it.

It boils down to too many cars on too little road space, but neither the cause nor the solutions are simple. Whether you’re a resident, visitor or business, it won’t do any good waiting for other people to fix things. Neither will complaining about those “other” people while pining for the pre-development era of days past. It’s a big issue to chew and everyone needs to take a bite if we’re going to fix it. Here’s where to begin:

1

Park City and Summit County government get the brunt of public griping, but they’ve already taken some solid steps. The new Electric Express bus runs from the transit center in Kimball to the Canyons to the Main Street Transit Center every 10 minutes.

They’ve also invested in an excellent electric assist bikeshare program. The initiatives get bonus points because neither spews carbon into the air.

Still, the county needs to invest in more parking near I-80 so people can conveniently park and ride.

2

The city needs to charge for parking to deincentivize driving into town. The new fee-based system at China Bridge is a good start. The town’s resort operators, Vail and Deer Valley, need to follow suit, but they don’t plan on charging for parking any time soon. “Our parking plan is very much the same as it has been in years past, but we encourage guests to take advantage of the public transit options the city and county have to offer when possible,” explains Vail’s Senior Manager of Communications Margo Van Ness. At some point, people need to change their behavior and use public

Power Up Your Ride Park City’s new bike share program is the first in the US to offer a fleet of entirely electric-assist bicycles.

You still need to pedal, but the electric assist motor will make you into a bionic-hybrid who can cruise

PARKCITYLIFE N O V / D E C 2 0 1 7

up the hills from Kimball Junction to Main Street and back without ending up a sweaty mess. The bikes cost $2 for a single two-hour trip, $18 a week, $30 a month or $90 annually. parkcity.org/

transport to its full capacity, and that goes for residents, visitors and employees.

3

Perhaps less obvious is the housing component. Increased development has led to rising real-estate prices. Lessaffordable housing in Park City for employees means more commuters. Again, this isn’t solely on the government to fix.

Brian Van Hecke of THINC PC, a group which aims to study the impact of and block approval for Treasure Hill and other unsustainable developments, says: “Clearly we need to incorporate affordable housing into development projects and ensure that the businesses depending on the workforce takes some of the responsibility.”

Fixing the traffic-congrestion mess is on all of us. It’s a small price to pay to live, work and play where we do.

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ON THE STREET // PARKCITYLIFE

How Do We Go With The Flow?

Park City’s TRAFFIC CRISIS requires collaborative solutions.

BY VA N ESSA CON A BEE

WE ASKED PEOPLE ON THE STREET:

Jim Fitlow I think the change needs

Kathleen Barlow

to come from beyond

As locals, we’re so used

just the businesses in

to driving everywhere.

town. The county, the

With the expanded public

city and the bigger busi-

transportation, we have

nesses need to partner.

to be less lazy and maybe

We’ve become a big town

take the bus. From the

with just two roads, and

city level, charge us for

it’s not going to fix itself.

having our cars and make

The county and city are

visitors aware of our

Honking horns, frustrated hand gestures, overflowing parking spaces and bumperto-bumper traffic.

Sounds more like Los Angeles than Park City, right? Big city infrastructure and transit issues are being replicated in the small mountain town, and it’s become the hottest topic of discussion among residents, especially after a few beverages. A lot of ideas and opinions are bandied about, but who will step up to the plate and provide solutions?

PARKCITYLIFE N O V / D E C 2 0 1 7

public transportation and

Paul Kraus

how it works.

It’s such a beautiful place, and it’s 18 minutes

trying, but right now we don’t have the park-andrides to support it.

from Salt Lake City. We built a town for 6,000 people and we’re going to have 15-20 thousand people here soon. It’s great to see more Utah residents living here full time, but, at the end of the day, if we want to live

Richard Eyre Park City has done a good job of encouraging public transportation, but they haven’t done a good job of making parking lots available. The

here we’re going to have to pay. People get bent at the idea of raising taxes, but we have to step up as residents and buy our way out of this problem.

Debbie LaBelle The biggest problem we have right now is the Kimball Junction bottle-

new Transit Center has only

neck, and that’s on the

10 spaces. They need to work

county. They’re respon-

together to get people out of

sible for creating other

their cars. The new electric

solutions to alleviate the

buses certainly help, but ulti-

traffic, particularly during

mately it’s up to the consumer.

tourist season.

PHOTO ADAM FINKLE

When facing the traffic problem, who needs to step up and make meaningful change?

PARKCITYLIFE // HIGH BIZ

127

Into the Darkness Alone Time in the FLOAT POD TONY GILL

PHOTO ADAM FINKLE

The prospect of spending an entire hour with nobody but myself was a bit concerning. For clarity, I’m frequently alone, but I couldn’t remember the last time I was “alone.” Usually there’s a dog or two panting, the drone of a radio in the background, the glow of a cellphone screen or, at the very least, the incessant hum of I-80. As I crammed in a set of malleable orange ear plugs and prepared to step into the float pod, I thought, “Alright me.

It’s just you and me.

Wait. What if I don’t even like me?” Nevertheless, I stepped in and prepared to probe the depths of my inner psyche.

I’m just kidding.

Kind of.

Float Park City opened earlier this year connected to Mountain Sage Natural Health in Prospector. They specialize in float therapy—formerly called sensory

deprivation therapy.

Apparently that sounded terrifying and arduous for what is essentially floating in warm, salty water in a complete darkness and silence with the aim of achieving both physical and mental benefits. I went into the float pod ready to reap the rewards with an open mind. Float therapy is the health booster of choice these days with the likes of Steph Curry, Joe Rogan, Tom Brady and Jeff “El Duderino” Bridges, all espouse its virtues. Brady is a 40-year-old who gets regularly pummeled by 300-pound men, but he’s still somehow outperforming peers a fraction of his age. The Duder epitomizes a calm, centered mindset. There must be something to this.

The water in the float pod is a comfortably toasty 93.5 degrees, and around 1,000 pounds of medical grade Epsom salt makes

Float Park City owner Kristie Buehner

floating effortless. The first few minutes were a bit awkward as I searched for my ideal floating position. The extreme buoyancy means even a small change in the position of your arms will alter how your entire body floats and where you will feel the most relief. Soon enough I was comfortably buoyed, and what I had feared would be a claustrophobic tube felt like an endless black expanse. I felt a little like an astronaut, bobbing around in space. My mind was busy at first, bouncing rapidly from one

thought to the next, but eventually that settled and I began to drift, both physically and mentally. I wouldn’t call the experience life-changing, but, when it was over, I felt soothed and my typically-tense back and neck felt noticeably relaxed.

“There are so many benefits to living in a mountain town, but we run our bodies down,” says Float Park City’s owner Kristie Buehner.

“Floating is a simple solution to reset your body and mind.”

Floating was so choice.

If you have the means, I highly recommend it.

An hour’s one-on-one with yourself in a float tank runs $50-$75.

1755 Prospector Ave., Park City, 435-655-7243, floatparkcity.com

N O V / D E C 2 0 1 7 PARKCITYLIFE

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

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4

Nuzzles & Co. Barking Ball A no-kill animal rescue organization, Nuzzles & Co. has found homes for more than 15,000 pets.

August 12, Waldorf Astoria Park City Photos by Claire Wiley, Eclectic Brew Productions

1 Front Row, from left: Cougar Elfervig, Mike Aguilar, Suba Bleu Miller, Alister Cedeno, Steven Cedeno and Monique Radband. Back row, from left: Kelly Favero, Ziggy Palauni, Kevin Fitzgerald and Joseph Lodrick. 2 Chrissy Fairbanks. 3 Kathleen Weron and Jennifer Hardman. 4 Aaron Klein and Matthew Day.

PARKCITYLIFE N O V / D E C 2 0 1 7

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3

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Kimball Art Center Gala Kimball Art Center is provides arts education and experience by providing a place for artists and arts enthusiasts to come together.

July 13, Kimball Art Center Photos by Blake Peterson

1 Lindsie Smith and Robin Marrouche 2 Painter Ali Mitchell 3 Stefani Kimche and Alejandro Reynoso 4 Lisa Shine 5 Bryan Markkanen, Katie Wright,

Brad and Rachel Stephens

N O V / D E C 2 0 1 7 PARKCITYLIFE

We invite you to join Park City's most exciting new community where you can find solitude and room to breathe while living only minutes away from Historic Main Street.

Deer Vista is a gated, private community with remarkably low HOA dues. Residents enjoy direct recreational access and coveted panoramic views of Jordanelle Lake and the Wasatch Back, including Deer Valley Resort® and Park City Ski Resort. Call today for generous developer incentives, including a landscape package valued at $25,000.

Learn more at DeerVista.com ROD BRADSHAW 435.731.0305 rod.bradshaw@sothebysrealty.com BRAD JENSEN 435.901.8333 brad.jensen@sothebysrealty.com Information deemed reliable, but not guaranteed.

Square footage is an estimate only. ©MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved.

Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Each Office is Equal Housing Opportunity.

Independently Owned & Operated.

BACK IN THE DAY // PARKCITYLIFE

131

Back in the Day Holiday Traditions

BY VA N ESSA CON A BEE

PHOTO PARK CITY MUSEUM

Holidays held special meaning for the hard-working miners of Park City. The mine companies only allowed two days off: Christmas and Independence Day. Far from relatives and friends, most miners celebrated the winter holiday with a hot bath in the local bathhouse and a trip to the saloon. As Park City grew, families moved in and brought the traditions of gift giving and decorated trees. Bands played carols on Main Street, and businesses gave bottles of whiskey to their regulars. Merchants decorated their storefronts, ordering decorations months in advance to avoid being cut off by snowfall. McPherson’s store displayed a fruitcake and a giant-sized doll in its window.

For a quarter, a customer got to guess the number of raisins in the cake to win the doll.

Many stores boasted new fangled toys, such as cannons that shot rubber balls, magic lanterns and Cinderella dolls. Local churches hosted Christmas celebrations at which every child received a popcorn ball, bag of candy and a small gift.

N O V / D E C 2 0 1 7 PARKCITYLIFE

Make special occasions Unforgettable Experiences

801.238.4748 25 S West temple spencersutah spencerssaltlake 801.238.4748

255 S West temple

spencersutah

spencerssaltlake

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dining GUIDE FOOD | DINING

Beltx . . . . . . . . . . . . .

Prohibition . . . . . . . . .

Alamexo Cantina . . . .

Saffron Valley . . . . . .

Flourish Bakery . . . . .

Cashe Valley Trek . . .

134 136 140 142 144 146

PHOTO ADAM FINKLE

Dishes from all over India on the menu at Saffron Valley

N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

dining guide

The meat before the meat Pick up a platter of housemade charcuterie, salami, pates and rillettes presented with local cheese and a soft cheese made in-house. The boards come equipped with mostarda, savory jams, house made pickles and homemade mustard, aged in bourbon barrels from Sugarhouse Distillery.

IF YOU GO

ADDRESS: 511 900 S, Salt Lake City WEB: beltexmeats.com PHONE: 801-532-2641

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

FEASTING

The Big Meat from Beltex Advice from the meat man himself

M

y advice: Stroll right by the frozen Butterballs in your aptly-named grocer’s “coffin freezer” this holiday season. You want a better bird or roast, one worthy of your Thanksgiving.

Consider buying a Beltex bird. A boutique butcher shop, Beltex is owned by Philip Grubisa, who is reviving the ancient craft of meat-cutting. Here’s what Grubisa recommends for your feast: “Our brined organic turkey sales have quadrupled in the three years I’ve been in business. They come from pastures in Petaluma, California, a longtime poultry center.” (We won’t go into the reasons why it’s hard to find a good, local and affordable

turkey.) Grubisa and his team brine the turkeys, stuff compound butter under the skin and rub the birds with herbs so they’re ready to roast. “We send everyone home with cooking instructions on how we would roast a turkey,” says Grubisa.

If you’re not a turkey-eater, Beltex also offers boneless, cider-brined ham, rubbed with a maple mustard glaze and smoked over Utah cherrywood for 10 hours.

In December, prime rib is king—Beltex seasons theirs with herbs, ancho and garlic, then de-bones them for easy carving and ties the bones back on for cooking the most flavorful meat. What Grubisa calls the “almighty porchetta”

has also become a Utah favorite—the Italian rolled pork belly and loin is seasoned with fresh rosemary, garlic, Myer lemon zest, parsley, chili flake and lots of fennel seeds. And of course leg of lamb—boned, rolled, tied and seasoned— is popular, as is sausage-stuffed quail. Grubisa is planning a roasted-chanterelle mushroom sausage and a brandied-fig sausage stuffing this year. He’s also sourcing squab and other small game birds.

But here’s the clincher and why you want to ignore those frozen turkeys—Beltex will work with you on any kind of cut or seasoning the customer can dream up. It’s kinda like having your own chef.

PHOTO ADAM FINKLE

134

136

dining guide

Above: Apple, Fig and Berry Salad. Right: Moonshine Cherry Waygu Steak

DRINK LIKE A FOODIE

Rise of the kitchen and bar

D

IF YOU GO

ADDRESS: 151 E. 6100 South, Murray (adjacent to Fashion Place Mall) WEB: prohibitionutah.com PHONE: 801-281-4852 ENTREES: $$ (Moderate)

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

ecades ago, I wrote a (then) innovative column about who had the best bar snacks in Dallas. In those days, eating bar snacks still meant extracting your own peanuts from the shells.

The definition of bar snacks becomes a legal issue in Utah, where diners are required to prove “intent to dine” even before ordering a drink in a restaurant. The proportion of non-drinkers to drinkers, the minimal allowed markup on booze and arcane DABC rules means that to make money and to attract customers, a bar must have a working kitchen and serve real food.

In fact, “kitchen and bar” is developing into its own dining category. The days when a toaster oven was all the kitchen equipment needed in a drinking establishment are long gone.

Prohibition in Murray is,

by Utah laws, a bar. Before the faux bookcase swings open to admit you, you have to show your ID, receive your “prescription” card, a conceit that carries through the 1920s Prohibition theme. (Amnesia was my companion’s fictional ailment, for which he was prescribed a martini.) But it’s clear you’re in a restaurant with a bar, filled with old-timey kitsch, furnished with cushy booths and four-top tables with loveseats instead of chairs. You’re handed food menus immediately.

Servers are dressed vaguely as flappers, silent movies replace the usual TVs, you can take free swing-dance lessons and there are other nods to the era of Gatsby. Fortunately, food isn’t one of them.

Food historians have mixed views of the effect Prohibition had on America’s eating habits.

Soft drinks and sweets became more popular. On the other hand, because so many Italian-Americans were involved in speakeasies, Americans were finally introduced to proper Italian food. So Prohibition’s absence of authenticity is a good thing—besides full-size entrees like wagyu steak, meatloaf and fish and chips, there’s a whole page of burger variations and a long list of small plates, including chips and queso and charcuterie. This was not an anonymous visit—we went with our photographer—but even so, the food was good. The wagyu steak plate and the wagyu steak sandwich featured tender meat cooked medium rare as ordered.

And the caramel bourbon bread pudding, a specialty of the chef, won best of show.

All I’m saying is, Prohibition is as much kitchen as bar.

PHOTO ADAM FINKLE

Prohibition Bar serves a whole meal deal

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

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

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Expensive, $26–50

O D

G

ININ

2A 017D WAR

HAofLL

FA M E

Quintessential Utah

EGN ININ

HSL The initials stand for

2A 017D “Handle Salt Lake”—Chef Briar

Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill.

The place splits the difference between “fine” and “casual” dining; the innovative food is fine but the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL WAR

La Caille Utah’s original glamor girl has

regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

Log Haven Certainly Salt

FA M E Lake’s most picturesque res-

taurant, 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

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go.

His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N ININ

Pallet As Portlandia as SLC

2A 017D gets, this warehouse-chic bistro

WAR 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

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Dining Award Hall Of Fame Winner

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.

HAofLL

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2016 Salt Lake magazine Dining Award Winner

sions 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

G

Very Expensive, $50+

Bambara Nathan Powers makes deci-

D

E

State Liquor License

AMERICAN FINE DINING

EGMM

Provisions With Chef Tyler

2A 017D Stokes’ bright, fresh approach to

WAR American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

Listings

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3364 S. 2300 East, SLC, 801-410-4046.

EGM – N

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

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GUIDE LEGEND

today’s tastes in mind. Treat yourself.

9565 Wasatch Blvd., Sandy, 801-942-1751.

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SALT LAKE CITY & THE WASATCH FRONT

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

NOV/ DEC

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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.

Table X A trio of chefs collabo-

2A 017D rate on a forward-thinking thor-

WAR oughly 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

AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner.

Don’t skip a visit to the stellar bakery in the back and take home a treat for later. 564 E. Third Ave., SLC, 801-831-5409. EGL Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style.

Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M Blue Plate Diner Formica ta-

bles, 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 Cafe Niche Anytime is the best time to eat here. Food comes from farms all over

Perfect pairing.

Find endless dining choices paired nicely with world-class recreation ideally situated in the mountains 45 minutes from Salt Lake City.

ParkCityRestaurants.com

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dining guide CHEF SPOTLIGHT

Why Matt Lake Opened Alamexo Cantina Chef’s Chops Lake was named Food & Wine magazine’s Best New Chef in 1996. As a graduate of The Culinary Institute of America, Hyde Park, he trained under Chef Mark Miller at the now-defunct D.C. Red Sage. He created Mexican specialty cuisine at Rosa Mexicano in New York City, one of the city’s best upscale Mexican restaurants.

IF YOU GO

ADDRESS: 1059 E. 900 South, SLC WEB: alamexo.com PHONE: 801-658-5859 ENTREES: $$ (Moderate)

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Family-style and authenticity form the foundation

I

n many areas, it is still viewed as scandalous for proper ladies to be seen visiting a genuine cantina.

So reads the sign in the bar at Alamexo Cantina, Chef Matthew Lake’s new restaurant in the 9th and 9th neighborhood. Thank goodness, nobody ever said I was a proper lady—I expect to spend quite a bit of time here. It’s close to my office and serves food I love more than any other, an affection I share with Chef Lake. “This is the only cuisine I can eat breakfast, lunch and dinner,” says Lake. “If the dish is not Mexican, it’s not on my menu, and if it’s not originally from Mexico, I can show you how it got to Mexico.”

When he moved to Utah, he ventured into fine dining with Zy downtown, but it wasn’t long before he returned to his first love: In four days, he redesigned the restaurant’s interior, trained his staff in the details of fine Mexican food and implemented a south-of-the-border menu like Salt Lake City had never seen.

Frida’s Bistro specializes in Mexico City cuisine, Red Iguana serves family recipes, Alamexo serves regional specialties with a commitment to sustainable sources and authentic fromscratch preparation.

And the food is served on white tablecloths.

Authenticity, teamwork and sustainability still rule, but the Cantina’s hallmark is an informal, convivial style of dining Lake believes is absolutely new.

At the Cantina, “Everything will come family style, mixing and matching. I don’t want to take ourselves too seriously. It needs to be super easy and fun,” says Lake. Whatever time you come, it’s the same deal.

One menu, all day long with a wide array of shared dishes made using the same basic equipment as a Mexican kitchen. Can you say comal?

The margaritas will all be based on a mix of Cointreau, fresh lime and damiana—a reputedly aphrodisiac liqueur based on a Mexican herb.

Guests choose their own tequila and have the usual salt/ no salt option. (The Cantina wasn’t open as of this writing; I tasted the menu at a special pre-opening event.) Expect a full-palate report soon.

141 northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

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

ININ

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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, 385-237-3159. EGL – N Copper Onion An instant

2A 017D hit when it opened, constant

WAR crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful

menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N

Cucina Deli Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass 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 traditionw al recipes.

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

Left Fork Grill Every booth comes

with its own dedicated pie shelf.

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

IT’S PIE TIME! Chef Jeff Masten’s mother pie crust is a miracle he recreates every day and then Masten fills them with scrumptiousness—apples, berries, pecans and cream. Call to order one to take home.

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dining guide DECONSTRUCTING THE DISH

Murgh Biryani “dum” style A new dish at the new Saffron Valley in Sugar House

L IF YOU GO

ADDRESS: 26 E Street, SLC WEB: saffronvalley.com PHONE: 801-203-3325 ENTREES: $$ (Moderate) Chicken Biryani

avanya Mahate’s reputation as Salt Lake’s queen (should I say rani?) of Indian food is secure: From a purveyor of the spices and flavors that are the hallmark of subcontinental cuisine to a tea shop featuring the finest of Anglo-Indian flavor mash-ups, her restaurants (Saffron Valley, East India, Biscott) present a wide sampling of the vast and

gorgeous culinary complications of India.

Mahate loves Indian food from all regions and wants you to love it too.

Her latest restaurant is on the outskirts of Sugarhouse, and it brings together ideas from all her previous places—there’s a pastry case in the front, there’s a section of street-style snacks and there’s a menu of kebabs, curries and biryanis. But this

being Mahate’s restaurant, there are also surprises—she is always pushing to expand Utahns’ ideas of Indian food beyond tikka masala. One of the restaurant’s signature dishes looks like a chicken pot pie. It’s called Murgh Biryani “dum” style. Go to saltlakemagazine.com for the full recipe.

1. Biryani has an ancient history, but is thought to be a combination of a Persian dish from the era of Mughal rule in India combined with pulao (pilaf), a subcontinental dish. Biryani is everywhere in India and it’s different everywhere you eat it.

2. Biryani is one of the most elaborate dishes in Indian cooking, a slowly simmered dish of rice, meat (often goat) and a long list of essential spices. Mahate’s recipe uses fresh mint, onions, lemon juice, serrano chilies and cilantro, plus ginger-garlic paste, turmeric, salt, cloves, cinnamon, cardamom, black pepper, garam masala powder with yogurt and oil.

That’s just for the chicken.

4. At Saffron Valley Sugar House, naan dough is spread over the dish, like a lid, to seal the biryani.

On cooking, the lid becomes bread which has absorbed the flavors of the food and the two are best eaten together.

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PHOTO ADAM FINKLE

3. Dum style is the traditional Indian method of steaming food a long time in a tightly covered pot, particularly popular in Hyderabad.

143 ing place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Lucky H Bar & Grille The classic hotel restaurant is aimed at 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 meditri-

naslc.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

605-8400. GM

Porch A chef-owned restaurant in the New Urban community of Daybreak, this sleek little cafe was conceived

by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, South Jordan, 801-679-1066. EGM

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

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

Pig and a Jelly Jar Terrific break-

Red Butte Café This neighborhood

Oasis Cafe Oasis has a New Age vibe,

fasts, 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-

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

AFFORDABLE LUXURY The prix-fixe menu at Martine is one of the best deals in town. Conveniently close to the Eccles, Temple Square and downtown shopping, the old brownstone offers a civilized haven from holiday rush.

From the Team at Riverhorse on Main

One of Park City’s Top-Rated Restaurants 540 Main Street Park City, UT 84060 | 435-649-3536 | RiverhorseParkCity.com Open Daily at 5 pm | Reservations Strongly Recommended

A specialty market, deli, and coffee shop located at the top of historic Main Street in Park City.

221 Main Street — 435-649-0799 riverhorseprovisions.com

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GOOD FOOD

Feeding the Soul A SECOND CHANCE Flourish Bakery’s training program hires individuals from backgrounds of substance use disorders and/or incarceration.

After completing a oneyear paid apprenticeship in bread and pastry, graduates receive an externship, then job placement assistance.

IF YOU GO

ADDRESS: 511 900 S., SLC WEB: flourishslc.com PHONE: 801-477-4725

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y mother used to say to us, “When you’re mad, make bread.”

The physical activity of beating and kneading flour, water and yeast is as intimate as cooking gets. In the hours of working with the dough, letting it rise, punching it down and shaping it, the baker forms a relationship with it. Seeing that work grow into a healthy loaf is a triumph of emotion and skill.

Baking is an ancient metaphor, and the new Flourish Bakery is making the most of the metaphor and the craft.

Flourish Bakery is an enterprise of the Utah-based nonprofit Unshackled, founded to teach life and job skills to recovering addicts and prisoners. So far, Unshackled has done that, through prisonbased culinary, horticultural and counseling programs.

Flourish takes it a step further.

It’s not often, as in never, that I interview someone starting a business whose first statement is, “We’re so incredibly happy.”

But that was Aimee Altizer’s first response when I asked her to describe Flourish Bakery. It’s a dream-come-true project for executive director Altizer and her partners, Patricia Fava (specialty food buyer for Muir Copper Canyon Farms and longtime professional baker) and Jason and Andrea Thornton, who have been working with the men’s prison for a long time.

If Altizer’s name sounds familiar, it should—from now-defunct Avenues Bakery to her last pro kitchen stint in John Murcko’s Firewood, Altizer has been making her name as a top-ranked professional baker in Utah for years. Working out of a

commissary on 300 West, the folks at Flourish will work with six students, all former prisoners or substance abusers, teaching them the business of baking and building a community. Developing the program has been a five-year process—but it’s moving out of the pilot phase.

“We are looking forward to our Pie it Forward fundraiser this autumn,” says Altizer.

“We’ll sell an exclusive number of Thanksgiving pies. If all goes as hoped, folks will be able to participate in Flourish by buying our breads and pies at the booth at the winter farmer’s market at the Rio Grande.”

Find out more about Flourish and how you can help at flourishslc.org and the linked Crowdfunding page: www. crowdrise.com/Unshackled.

PHOTO ADAM FINKLE

Flourish Bakery

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Roots Café A charming little daytime

cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Ruth’s Diner The original

funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with

Rye The food rocks at this hip new

version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Silver Fork Lodge Silver Fork’s kitch-

en 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 (801-5393170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

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Restaurants at Temple Square There are four res-

Tin Angel From boho bistro,

2A 017D Tin Angel has grown into one of

WAR Salt Lake’s premier dining destinations, still with a boho touch. Chef J ­ erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL

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

TACO SUBLIME There are tacos and there are Tacos Pato at Tin Angel: duck confit, hummus, purple cabbage, pickled onions and feta in a corn tortilla fried in duck fat. Live a little.

When you need to know why.

Listen every weekday at 9am and 7pm on KUER 90.1 or stream online at kuer.org or on KUER’s mobile app.

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Editors note:

A few Cache Valley favorites you can add on to our trek Crumb Bros. Bakery, an artisan bakery turning out bread and pastries the old-fashioned way.

Crumbbrothers.com Rockhill Creamery, an historic farmstead cheesemaker using the milk from six Brown Swiss cows. creamery@ rockhillcheese.com) Above: French bread with peaches and granola from Crumb Brothers.

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Take the Cache Valley Foodie Trek Advice from a Logan Foodie

BY JULIE HOLLIST TERRILL

F

oodie tourism is totally a thing—Anthony Bourdain wannabes travel thousands of miles to taste the specialties of Laos and Oman. But maybe they forget that Bourdain also explores destinations closer to home. If you aren’t rich in air miles, you can learn and enjoy cuisine closer to home and still explore food production, food culture and history, while enjoying tastings along the way.

The Cache Valley Foodie Trek and Signature Products Tour takes you on a 14 stop culinary journey in and around Logan.

Make it a day trip if you don’t live in the valley and bring along a cooler to tote your extra treats home.

Cache Valley’s cheese and ice

cream is renowned. Gossner Foods makes all types of cheese, but their squeaky cheese (also known as cheese curd) is where it’s at. Utah State University has been perfecting the art of making ice cream since 1888. Sample their 30 flavors of Aggie Ice Cream.

Then head to Cox Honeyland where fourth-generation beekeepers ave concocted gourmet products. Peek into their live observation hive and bring containers to fill with liquid gold.

Factory-fresh may not sound like a thing, but who doesn’t love Milanos? Logan has a Pepperidge Farm factory outlet that sells cookies and crackers at discount prices and in bulk. It also makes most of the company’s iconic goldfish

crackers for the western United States.

Central Milling has been milling flour from grain grown in northern Utah for 150 years.

They’ve got more varieties of flour than most people know exist—durum, spelt and millet and now, nutrient-powerhouse sprouted grain.

Top it off with triple certified, organic, fair trade and Smithsonian shade grown, bird-friendly coffee from Caffe Ibis. Their coffees are locally roasted and their hot chocolate is equally sublime. Save room for delightful confections at Bluebird Candy Company where they’ve been hand-dipping chocolates since 1914.

For more info visit explorelogan.com.

d Gift Certificates Available

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 pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL Bagel Project “Real” bagels are the

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

Contemporary Japanese Dining

LUNCH • DINNER • COCKTAILS

18 WEST MARKET STREET

•

801.519.9595

Have a cozy and happy holiday!

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

salt lake city

bountiful

hipandhumble.com

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dining guide Carlucci’s Bakery Pastries and a

Pierre Country Bakery The classic

pork, Texas brisket or Memphis ribs.

Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

Elizabeth’s English Bakery Serving

Publik A cool coffeehouse serving the

Avenues Proper Publick House

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, 385-229-4205. GL

Black Sheep at Epic This is Epic

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

oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles.

439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart French-

style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL

Fillings & Emulsions This little West-side

JAVA CENTRAL SLC’s first coffee roaster has moved up the street—but you’ll recognize the distinctive blue painted exterior. A bit more streamlined than the original space, but even more fabulous coffee styles, sourced by the meticulous John Bolton.

bakery is worth finding—its unusual pastries find their way onto many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228.

Gourmandise This downtown main-

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

La Barba Owned by locally owned cof-

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 kouing aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL Mini’s Leslie Fiet has added 7-inch pies

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

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French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 8801-486-5550. GL

latest in great coffee; an old-school java joint made for long conversations; a neocafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At

SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-trade beans. 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 spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake

City’s best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

R and R 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

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

Bohemian Brewery & Grill Bohe-

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, 801-7289111. 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

149 HAofLL

Squatters Pub Brewery

FA M E One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-3632739. 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

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, 801355-3891. 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 Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE Asian Star The menu is not frighten-

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

Boba World 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, 801488-2777. GM

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

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

FRENCH/EUROPEAN

BIG FISH

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). 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

Being presented with a whole fish on a plate feels so decadent. I love that. J. Wong’s Thai whole crispy roasted snapper with sweet Thai chili sauce is a feast for one. Be selfish with it.

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 Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N Franck’s Founding chef Franck Peissel’s influence can still be tasted— personal interpretations of continental 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

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D

150 dining guide Paris Bistro Rejoice in true

2A 017D French cuisine via escargots,

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

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

Copper Bowl An excellent Indian

restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu, especially compared with most local Indian eateries. 214. W. 600 South, SLC, 801-532-2322. EGM

Curry in a Hurry The Nisar family’s

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Food is politics and sociology and ecology these days and that means you can hardly find veal on a menu anymore. Cucina Toscana still serves up a beaut.

The menu changes, so call ahead if your heart’s set on a chop. But you’ll probably be just as happy with scaloppine or the duck with figs.

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VEAL GOOD

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

2A 017D premier Indian-Nepalese res-

WAR taurant 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, 801-466-3504. EGM

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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, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious

salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 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, 801-355-8518 EGL – M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime

favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463

Este Pizza Try the “pink” pizza,

topped with ricotta and marinara.

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

Fireside on Regent Chef Michael

Richey put his money 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

151 At 350 main guests enjoy eclectic American cuisine in an upscale mountain dining atmosphere. This playful and flavorful cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

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

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City.

We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best Restaurant – 2017, Salt Lake magazine

4X

2017 WINNER

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

Open year-round and serving dinner nightly, The Brass Tag restaurant is located in the Lodges at Deer Valley. The menu features Deer Valley-inspired brick oven cuisine including fresh seafood skillets, seared meats, oven roasted fresh fish, locally sourced produce and seasonal pizzettes. The Brass Tag is open from 4 to 9 p.m. and serves the full dinner menu from 5:30 to 9 p.m.

A full bar, wine and beer are available.

2900 Deer Valley Drive East, Park City • (435) 615-2410 • deervalley.com/thebrasstag

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dining guide 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

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood.

Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL The Pie Pizzeria College

Pizzeria Limone The signature pie at

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

A RADISH ROSE A perfect flower on the plate, this dish packs more punch than its delicate prettiness would suggest. It’s the pickled corn that surprises the palate.

Pizza Nono Small, kick-started 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

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Settebello Pizzeria Every Neapolitan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-3223556. GEL – M Siragusa Another strip mall momand-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M Stanza Main Course Management,

the group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL ININ

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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

Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-3401480. EGN

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Stoneground Italian

2A 017D Kitchen The longtime pizza

WAR joint has blossomed into a fullscale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

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

Veneto Ristorante This small

place, owned by Marco 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

Vertical Pizza Salt Lake’s own vegan guru Ian Brandt has opened a place specializing in pizza—breakfast pizza, dessert pizza, gluten-free pizza. All good.

2280 W. Temple, SLC, 801-485-1939. GL

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

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 Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM 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

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Takashi Takashi Gibo

FA M E earned his acclaim by buying

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

Tosh’s Ramen Chef Tosh Sekikawa,

formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-

153 ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts.

Reservations highly recommended.

3X

WINNER

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

SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch Open 7 days a week 7:30 to 2:30 SINCE 1952

Located between Resorts and Airport • 1624 S. 1100 East, SLC

Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than seven years. Jorge Fierro’s vision to create a funky feast for the senses comes together in a fusion of local art and tasty dishes with hand crafted Margaritas. Frida also offers catering and hosts private events for large groups. With a creative and unique atmosphere of the warehouse it’s easy book for any occasion with a combination of Frida favorites as well as Rico Classics for any event menu.

Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

5X

WINNER

545 West 700 South, SLC • (801) 983-6692 • fridabistro.com

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dining guide laden broths have a deservedly devoted following—meaning, go early for lunch.

1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

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

DRINK UP

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

MEDITERRANEAN HAofLL

Aristo’s The best of local

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

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

Layla Layla relies on family recipes.

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

EGM – N Mazza Excellent. With the bright flavor that is the FA M E 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

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Manoli’s entry in Salt Lake magazine’s Farm to Glass cocktail contest has found a permanent home on the menu. The Kafeneio combines Black Feather bourbon, coffee, honey, mavrodaphne (a Greek dessert wine) and bitters. Go to saltlakemagazine.com for the recipe.

Yoko Ramen More ramen! Utahns

Café Med Get the mezzes platter for

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Manoli’s Manoli and Katrina

2A 017D Katsanevas have created a

WAR fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-

DO YOU KNOW OF SOMEONE WITH MS?

DO THEY KNOW US? The National Multiple Sclerosis Society is here to help.

Some of the things we offer: The National MS Society also is the largest funder of research aimed at stopping MS, restoring end to MS forever!

1440 Foothill Drive, Suite 200, Salt Lake City, Utah 84108 MSutah.org 800-Fight-MS (344-4867) S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

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

Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food 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 “gyros.” But that’s not the only attraction.

Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM

Join the Movement® ASSISTANCE for Newly Diagnosed & Family INFORMATION and Resources about MS EDUCATIONAL PROGRAMS FOR people impacted by MS & professionals FINANCIAL ASSISTANCE & Professional Financial Counseling COMMUNITY RESOURCES from wellness to in home assessments COLLEGE SCHOLARSHIPS MS should not stand in the way of an education

155 From the dock to your table, we bring the harbor to you.

We wanted to create a neighborhood restaurant that gives our guests a sense of home.

We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Monday through Sunday.

Book us now for your next holiday party or cater.

Harbor Seafood & Steak Co. is now offering private catering for all functions!

From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off.

2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

A UNIQUE CULINARY AND CULTURAL EXPERIENCE AWAITS YOU. Traditional Nepali and Indian Cuisine is prepared daily with the freshest ingredients from scratch by dedicated Nepali chefs. We welcome you to walk through our doors and experience the mouth-watering aroma and flavors of our curries, warm hand made naan, sizzling Tandoori grills, organic Himalayan coffee and more.

All served in an inviting atmosphere by our friendly staff. Namaste!

2X

2017 WINNER

360 South State St., SLC • (801) 328.2077 • himalayankitchen.com 11521 South 4000 West, Suite105, South Jordan • 801-254-0800

NOW SERVING BRUNCH LUNCH AND DINNER A thoughtfully curated dining experience driven by the seasons and our community. Our menu highlights local and regional ingredients sourced at the height of freshness.

418 E 200 S, SLC • 801.539.9999 • hslrestaurant.com

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dining guide 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.

Alamexo A fresh take on

2A 017D Mexican food from award-

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

Chile Tepin Instantly popular for its

generous servings of not-too-Americanized Mexican food, this place usually ahs a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples

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 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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Pretty much everyone on your shopping list will love to receive a bottle of artisanal California olive oil from this specialty store—there are dozens to choose from, fresh from the barrel. Then enjoy a glass of wine and a snack at the back of the shop.

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MEXICAN/CENTRAL AMERICAN

are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

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Frida Bistro Frida is one of

2A 017D the finest things to happen to

WAR Salt Lake dining, ever. This is 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 Red Iguana Both locations are a blessing in this City of FA M E 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

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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

Alabama Shakes • Modest Mouse • Courtney Barnett • R.E.M. The Beatles • Death Cab• Modest For Cutie • Leon Bridges • Neil• R.E.M. Young Alabama Shakes Mouse • Courtney Barnett Beatles Cab•For Cutie • Leon• Van Bridges • Neil Young The Cure •The Wilco • The• Death National Ryan Adams Morrison • Beck The Cure • Wilco •Sharpe The National • Ryan Adams • Van Morrison Beck Elvis Costello • Edward & The Magnetic Zeros • The• Shins Elvis Costello • Edward Sharpe & The Magnetic Zeros • The Shins Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The KinksThe • The Clash Radiohead • Lord Huron • The Drugs Kinks • The•Clash • Radiohead • Lord Huron • TheWar War on on Drugs Bob DylanBob • Nathanial Rateliff And And The The Night Sweats Marley Dylan • Nathanial Rateliff Night Sweats••Bob Bob Marley Led Zeppelin • My Morning Jacket • The FlamingLips Lips •• Kurt Kurt Vile Led Zeppelin • My Morning Jacket • The Flaming Vile The Decemberists • Arcade • The GratefulDead Dead •• Bon Bon Iver The Decemberists • Arcade Fire Fire • The Grateful Iver

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

157 Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting.

Full service bar with specialty cocktails.

Private dining & banquet room.

Take-out orders welcome/delivery available.

Free valet parking on Friday and Saturday nights.

Open Monday-Saturday for lunch; Monday -Sunday for dinner.

Patio Dining.

7X

WINNER

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

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts.

Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah.

Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events.

2X

2017 WINNER

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

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse.

We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

Enjoy our outdoor patio seating with fire pits and cozy blankets!

Après Work: Oyster Bar Lounge, Monday - Saturday 4 pm - 9 pm Dinner: Monday - Saturday 5 pm - 9 pm

2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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dining guide 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

BYE-BYE BRUNCH Instead, Current Fish & Oyster will be open for Sunday dinner each week starting at 4 p.m. serving Executive Chef Alan Brines’ menu of the best fresh seafood from regional America.

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Current Fish & Oyster 2A 017 House An all-star team ININ

W A RD drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit.

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

Harbor Seafood & Steak Co. A muchneeded 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 vine-covered 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, 801-946-2079. EGLLL

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

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

SOUTHEAST ASIAN Chanon Thai Café A meal here is

like a casual dinner at your best Thai friend’s place. Try curried fish cakes

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

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 fla-

vorful—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

Pawit’s Royale Thai Cuisine Cur-

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

Pleiku This stylish downtown spot

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

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. EGN

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 diminu-

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

Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

639 E. 400 South, SLC, 801-595-1234. GL

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

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

159 CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest.

Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

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

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly.

Let us do your holiday baking — we’ll have Bûche de Noël, traditional panettone, chocolate covered gingerbread and an abundance of cookies and candy.

2X

WINNER

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

VOTED AMERICA’S TOP 10 MOST ROMANTIC RESTAURANT — USA TODAY Holidays are Magical at Log Haven!

Serving special menus Thanksgiving, Christmas Eve and New Year’s Eve. Visit log-haven.com for more information.

Perfect for private holiday parties • Live music Thursday – Sunday Acclaimed as Utah’s Best Venue — UTAH BUSINESS MAGAZINE To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

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

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160 dining guide

Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s The quality of the meat

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

VEGETARIAN Omar’s Rawtopia Owner Omar

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. 900 S. 234 West, SLC, 801-322-3790. EL – M Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts.

Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

AMERICAN FINE DINING Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience

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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

Firewood Chef John Murcko’s new

place on Main 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 ININ

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PARK CITY & THE WASATCH BACK

The Farm Restaurant Food is at the

J&G Grill Jean-Georges

2A 017D Vongerichten lends his name to

WAR 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

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 ININ

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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 desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

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, 435649-3140. EGN

overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

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Ruth’s Chris Steakhouse This Ugly

pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything.

Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

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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

Tupelo Chef Matt Harris

2A 017D brings a touch of the South and

WAR 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

161 Enjoy premium champagnes, wines on tap, Kumamoto oysters grown exclusively for Market Street, seasonal Bruce’s Beach House Oysters from Washington and many other delicious seafood and non-seafood menu items. Outstanding cocktails featuring many local brewers and distillers, along with our premier wine selection.

DOWNTOWN: 48 West Market Street (340 S) • Salt Lake City • 801.322.4668 COTTONWOOD: 2985 East Cottonwood Parkway • Salt Lake City • 801.942.8860 SOUTH JORDAN: 10702 South River Front Pkwy (700 W) • South Jordan • 801.302.2262 marketstreetgrill.com

AN AMERICAN CRAFT KITCHEN

At Provisions we believe in the value of carefully executed, ingredient driven small batch cookery, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredients by keeping it simple, preparing it the best way we know how. We work closely with a community of passionate producers, importers and makers to ensure a memorable experience. We cook and eat with the seasons as it’s better for the environment and for our health. The bounty of nature guides our menus and gives us inspiration. We change the menu often and never compromise, we use the best when it’s at its best, to achieve peak flavor in peak season.

Open for dinner Tuesday thru Sunday from 5-9 pm.

Sunday Brunch from 10:30-2:00pm.

2X

2017 WINNER

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

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

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

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dining guide Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh

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

Gateway Grille Folks love the break-

fasts, 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

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

As you may have noticed, hot new versions of s’mores are on dessert menus everywhere. In a twist on that twist, Burgers & Bourbon serves a s’mores cocktail, made with chocolate liqueur, topped with mini-marshmallows and blazed.

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café Housemade gelato is the

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

The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley.

2900 Deer Valley Drive East, Park City, 435-615-2410. EGM Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N

BAKERIES & CAFÉS

rant 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

Red Rock Junction The house-

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

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily.

1900 Park Ave., Park City, 435-649-9868. EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

CONTINENTAL & EUROPEAN

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

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

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

Peace, Love and Little Donuts

Bistro 412 The coziness and the low

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features oldfashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Wasatch Bagel Café Not just bagels,

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

Sammy’s Bistro Down-to-earth

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

Jupiter Bowl Upscale for a bowling

SOME MORE S’MORE

potle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

1825 Three Kings Dr., Park City, 435655-3456. EGM

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

Silver Star Cafe Comfort food with an upscale sensibility and original touches, like shrimp and grits with chi-

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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

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

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restau-

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

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 Trio The third Trio changes the win-

ning formula slightly, but casual modern

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Ruth had a certain way of doing things. How to run a restaurant. How to treat people.

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

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

The Spur serves breakfast, lunch, dinner and drinks every day from 10am to 1am, with live music each night. Come in and try our upscale bar food, wine and beer on tap, full bar and signature cocktails. The Spur also has added it’s very own custom whiskey blend to the back bar. The Spur Whiskey shouldn’t be missed, made from two gold medal winning whiskey’s, it is the perfect balance of old and new.

Remember the Spur is now on Main Street with three bars, a heated patio and a stage. There is a little something for everyone.

352 Main Street, Park City • (435) 615-1618 • thespurbarandgrill.com

BREWING LEGENDARY BEERS FOR OVER 28 YEARS Since 1989, Salt Lake’s original brew pub has been serving award-winning fresh brewed beers, traditional pub favorites and eclectic daily specials for lunch, dinner and weekend brunch.

Offering private banquet space with spectacular city views, Squatters is also the perfect choice for large group reservations, parties and events, with menus to fit every taste and budget. The pub also features an on-site beer package agency and seasonal patio dining.

Squatters. Good For What Ales You. Look for us in Park City and at the airport too! ®

DINING AWARDS

Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com

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dining guide 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

Vinto The only location of this chic

pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N Grappa Dishes like osso buco and

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

JAPANESE/PAN-ASIAN Sushi Blue Find the yin and yang of

MEXICAN SWEETS Not only has this favorite Mexican restaurant opened in PC proper, it has opened its own bakery in Midway, so it can expand its dessert menu—tres leches, Mexican chocolate cake, sugar doughnuts, flan and cheesecake chimichangas.

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

Wahso Restaurateur Bill White is

known for his eye-popping eateries.

Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set.

Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour

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

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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, 435575-0846. EGM - N

Chimayo Bill White’s prettiest

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

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

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

El Chubasco Regulars storm this

Grub Steak Live country music, fresh

Tarahumara Some of the best Mexi-

Edge Steakhouse This beauti-

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

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

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel

is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

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.

STEAK Butcher’s Chop House & Bar The

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

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

Prime Steak House Prime’s recipe

for success is simple: Buy quality ingredients and insist on impeccable service.

Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

Lespri Prime Steak A quiet treasure 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, 435-649-5900.

NORTH SALT LAKE & BEYOND

SOUTHEAST ASIAN

AMERICAN FINE DINING

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

The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside

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

STONEGROUND

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ITALIAN KITCHEN

“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible.

Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

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

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations.

COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

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149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 6191 South State Street Ste 1997 (Fashion Place Mall), Murray • 801-266-2487 taqueria27.com

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

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

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166 dining guide 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, espresso-rubbed 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

Union Grill The cross-over cooking

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

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot

NATIVE TASTES Bleu Adams, owner of Black Sheep Cafe, one of the few restaurants in the U.S. to highlight native American cuisine, was one of the only women in food selected to attend the prestigious James Beard Foundation’s first Women’s Entrepreneurial Leadership Program. We’re looking forward to seeing what she brings back to Utah.

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

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block.

253 25th St., Ogden, 801-627-6171. EGM

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy

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

CHINESE Mandarin The rooms are filled with red

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

ITALIAN AND PIZZA The Italian Place A great sandwich is

about proportion, not quantity, and these

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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, 801-475-7077. 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

Maddox Ranch House

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin.

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL The Black Sheep The cuisine here

is based on the Native American dishes Chef Mark Mason enjoyed in his youth.

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

Chomburger Colton Soelberg (Communal, etc.) has opened a low-key high-end 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

167 Trio serves simple, fresh Italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood and Park City location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event!

Saturday and Sunday brunch served at all locations

680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) 6585 N Landmark Dr, Park City • (435) 649-9654 triodining.com

FABULOUS FOOD AND AWARD WINNING BREWS!

A legend in Park City since 1986, Wasatch Sugar House serves the same award-winning beer and pub fare in our Salt Lake City location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite.

Wasatch serves lunch, dinner and weekend brunch, complete with Bloody Mary bar and $2 Nooners and Mimosas. With private event space available for large groups, a dog-friendly summer patio, on-site beer package agency and validated garage parking, Wasatch has fast become a Sugar House favorite.

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

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

WE OLIVE & WINE BAR AT TROLLEY SQUARE IS NOW OPEN! Visit us for artisan California extra virgin olive oils, vinegar, and gourmet foods as well as custom gifts and baskets. Our wine bar offers wines by the taste, glass, and bottle and a menu of fresh, healthy plates perfect for pairing with wine!

Open for lunch and dinner.

602 East 500 South, SLC • (801) 448-7489 • weolive.com/salt-lake-city

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dining guide INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 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 support. Result: everything you’d ever want in a burrito joint, except a beer.

1796 N. 950 West, Provo, 801-805-1870. GL

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

MOAB & SOUTHEAST UTAH SHOP LOCAL ONLINE The girls (Blake Spalding and Jen Castle) at the Grill use produce from their farm in their restaurant kitchen.

Like all good farmers, they don’t want their bounty to go to waste, so they pickle and preserve it. Send friends treats from Utah—just go to hellsbackbonegrill. com/shop and start clicking.

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 OwnFA M E ers Blake Spalding and Jen

Eklectic Café This is what you hope

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

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

Xetava Gardens Café Blue corn pan-

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

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, 435-772-0700. EGN

AMERICAN CASUAL Oscar’s Café Blueberry pancakes,

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

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

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

10 E. Main St., Salina, 435-529-3921. GL

Capitol Reef Inn & Café This family

Red Rock Grill at Zion Lodge Try

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

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cakes for breakfast and lunch are good bets.

But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. 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

Statement Required by 39 U.S.C. 3526 showing the Ownership, Management and Circulation of Salt Lake magazine, published six times a year. ISSN 1524-7538. Annual subscription price: $19.95 1. Location of known Office of Publication is 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

2. Location of known Headquarters of General Business offices of the Publishers is 515 S 700E Suite 3i, Salt Lake City, Utah 84102 .

3. The names and addresses of the publisher and editor are: Publisher: Margaret Mary Shuff, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

Editor: Mary Malouf, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

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eating here on the terrace. Enjoy meltingpot 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

25,200

B. Paid Circulation 1. Mailed Outside-County Paid Subscriptions. 7,015 2. Mailed In-County Paid Subscriptions.

7,025

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3. Paid Distribution Outside the Mails 6,638 including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS .

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4. Paid Distribution by Other Classes of Mail.

C. Total Paid Distribution

Mom’s Café Mom’s has fed

No. Copies of Single Issue Published Nearest to Filing Date

13,653

13,761

D. Total Free or Nominal Rate Distribution 1. Free or Nominal Rate Outside-County Copies

5,064

5,280

2. Free or Nominal Rate In-County Copies

-

-

3. Free or Nominal Rate Copies Mailed at Other Classes

-

-

4. Free or Nominal Rate Distribution Outside the Mail

2,653

E. Total Free or Nominal Rate Distribution

7,717

7,940

21,370

21,701

F. Total Distribution G. Copies Not Distributed H. TOTAL I. Percent Paid

3,708 25,078

2,660

3,499 25,200

63.89% 63.41%

7. I certify that all statements made by me above are correct and complete.

Alton Brown Anne Burrell

Giada De Laurentiis Guy Fieri

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bar FLY

LIBATIONS | BARS

Have a Nick & Nora Holiday.

The secret to COCKTAIL BLISS is the container.

BY GLEN WA RCHOL

Tipplers may have noticed the names Nick and Nora appearing on cocktail menus. It’s a reference, of course, to the sophisticates Nick and Nora Charles from the Thin Man films of the 1930s.

Nora Charles: How many drinks have you had?

Nick Charles: This will make six martinis.

Nora Charles: [to the bartender] All right. Will you bring me five more martinis? Line them right up here. [Nora

downs them, one after another.]

Cocktails have risen to such an art form and snob statement that sometimes people forget drinking them is supposed to be fun. Nick and Nora never forgot—six martinis of even Utah octane would surely make for a good time. The secret may be those tiny cocktail glasses that have become known as Nick & Noras. With the holidays coming, you’ll want to get at least two (or 12 in the case of N&N).

The Nick & Nora is a 5-5½ oz. stemmed glass. Your cocktails are smaller but stay colder— after all, who wants a tepid martini?

Nora Charles: [next morning] What hit me?

Nick Charles: The last martini. How about a pick-me-up?

You can often find vintage Nick & Noras at Boozetique, 315 E. Broadway, 801-363-3939, boozetiqueslc.com

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

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.

PHOTO ADAM FINKLE

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

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

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172 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 EGO

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 EGL

Bar X This drinker’s bar is devoted

Copper Common Sibling to hugely

Beer Bar Ty Burrell, star of ABC’s small-

Bar at the top of the world Chakra Lounge

THE CHAKRA LOUNGE is owned by the same people as Himalayan Kitchen, a Nepalese restaurant, but don’t try to order chhaang, the saki-like drink of the Himalayas. Chakra Lounge is to Nepal what Trader Vic’s is to Polynesia—an imperfect marketing construct. Chakra’s voluminous-but-sparse interior has an unpretentious, mid-century bar feel and the drink menu features tropical concoctions like the Far Out Fizz, Tropical Derby, Coconut Rum, Corrrrrriander Pisco and a Lychee Collins.

After we worked through a Far Out Fizz (gin, garbanzo-bean water, simple syrup, pine syrup, lemon juice, soda water and a splash of green Chartreuse) and an Air Mail (rum, lime juice, honey and mint, topped off with sparkling wine), it came as no surprise when the bartender explained that the menu was meant to introduce cutting-edge cocktails to Salt Lakers, not offer a window into Nepalese culture. “Craft cocktails are really big everywhere, but they aren’t being done here,” the barkeep informed us.

Apparently he’s never set foot in Lake Effect, Tinwell or Water Witch.

What the exotic cocktail list lacks in satisfaction is made up for in the food, which comes from Himalayan Kitchen. It’s probably the most satisfying bar food in town. All in all, Chakra would make a great place for a bachelor(ette) party: A menu of bizarre drinks to force on the betrothed and great Nepalese food to soak it up.

364 S. State, SLC, 801-328-2077, chakralounge.net

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables.

But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst.

161 E. 200 South, SLC, 801-355-2287 EGL

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

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, 801-273-9830 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

Glass” but BTG serves craft cocktails, specialty beer and good, 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

becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002 EGL

Campfire Lounge Well, don’t go

High West Distillery The bartenders

BTG Wine Bar BTG stands for “By the

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

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,

PHOTO ADAM FINKLE

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

bar fly and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

The Rest and Bodega The neon sign

Ultimate Pit Stop Purgatory’s far nicer than it sounds.

SITTING NEXT to a mortuary, Purgatory wouldn’t be a bad place to have a bump before being cleared for takeoff to the next world.

With the obligatory wall of bottles that signals we’re in a craft-cocktail lounge, a garage door that opens onto the patio where corn-hole ramps await and a complicated cocktail menu, Purgatory wants to push all the buttons. The menu includes some creative and, thankfully, non-cloying cocktails, including the wellbalanced Bitter End that offers a unique taste profile (not overly bitter, despite the name) by combining Ransom Old Tom Gin, Cynar and Averna Italian liqueurs.

Another thoughtful concoction is the Old Manton: rye, Punt e Mis vermouth and bitters. You’ll spend a very reasonable $6 to $10 per drink, and the bartender gets points for avoiding heaven-hell-death puns (except the marginally clever Bitter End).

For those who have dodged enlistment in the cocktail army but somehow got dragged along, Purgatory also offers an acceptable list of local beers. And as for bar food, you can’t go wrong with Purgatory’s burger, including a side of tangy pickles—a steal at $5 that holds its own with SLC’s best burgers.

62 E. 700 South, 801-596-2294, purgatorybar.com

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled 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

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning 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, wellcraft3ed 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 onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and 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-footlong 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. Neococktails, 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-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL

PHOTO ADAM FINKLE

174

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N O V / D E C 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M

174

bar fly and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

The Rest and Bodega The neon sign

Ultimate Pit Stop Purgatory’s far nicer than it sounds.

SITTING NEXT to a mortuary, Purgatory wouldn’t be a bad place to have a bump before being cleared for takeoff to the next world.

With the obligatory wall of bottles that signals we’re in a craft-cocktail lounge, a garage door that opens onto the patio where corn-hole ramps await and a complicated cocktail menu, Purgatory wants to push all the buttons. The menu includes some creative and, thankfully, non-cloying cocktails, including the wellbalanced Bitter End that offers a unique taste profile (not overly bitter, despite the name) by combining Ransom Old Tom Gin, Cynar and Averna Italian liqueurs.

Another thoughtful concoction is the Old Manton: rye, Punt e Mis vermouth and bitters. You’ll spend a very reasonable $6 to $10 per drink, and the bartender gets points for avoiding heaven-hell-death puns (except the marginally clever Bitter End).

For those who have dodged enlistment in the cocktail army but somehow got dragged along, Purgatory also offers an acceptable list of local beers. And as for bar food, you can’t go wrong with Purgatory’s burger, including a side of tangy pickles—a steal at $5 that holds its own with SLC’s best burgers.

62 E. 700 South, 801-596-2294, purgatorybar.com

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 7

says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled 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

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning 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, wellcraft3ed 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 onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and 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-footlong 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. Neococktails, 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-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-

176

my turn

Miracles at Work Sometimes the hand of God in our daily lives is the BEST EXPLANATION

BY JOHN SHUFF

D

o you believe in miracles?” were the words TV sports broadcaster Al Michaels was screaming as he described the last eight seconds of the 1980 Winter Olympic gold medal hockey game between the USA and Russia. The U.S. team, made up of amateurs facing a Russian team of professionals skated to a 4-3 victory in what many sports aficionados consider the biggest upset in sports history. Anyone who watched that telecast will never forget that “miracle on ice.”

I happen to believe in miracles—but not that kind. The hockey game was an event. I believe in the kind of miracles that are a sign of a power higher than man: the kind that Merriam-Webster defines as “an extraordinary event manifesting divine intervention in human affairs.” To me, that means God. If you are a believer, God’s miracles are a sign of his presence, his caring and his desire to have you learn from the miraculous event that you experienced.

The first miracle that Margaret Mary and I experienced was in summer of 1978. I picked up the phone in my office in New York City and on the other end was my wife, sobbing and hysterical, barely able to get a sentence out. She managed to tell me she was in the Greenwich Hospital and that our four-year-old daughter Molly had been struck by a hit-and-run driver, that she was alive and being evaluated by the doctors.

Sprinting out of our 54th & Madison office, I grabbed a cab and told the driver to take me to the hospital in Greenwich, Connecticut. It was the longest hour of my life. I don’t think I said a word to the him (very uncharacteristic of me). I just kept asking Brittany and her husband, Mike with their newborn baby, Sora.

God to watch over Molly and her mom. When I got to the hospital, I burst into the room to see Marg still in tears, hardly able to talk and Molly, with a broken left collarbone, her tiny head and face swollen, as if she had been beaten to a pulp. In that dimly lit room were the two of the three people that I cared most about, both in terrible pain, one physical and one emotional.

However, there was good news.

Molly’s eyes were clear; there was no sign of neurologic damage.

And, when Marg told me what had happened, I knew God had intervened to save her from death and serious injury. In a broken voice, she said she had been distracted and that Molly ran into the street to join her brother David across the street. She was hit by a speeding car, tossed 50 feet and run over again.

Margaret Mary stayed with her day and night in the hospital for three days until both returned home.

When our former marketing director at Salt Lake magazine, Brittany Hansen, gave birth to her daughter Sora—after years of trying to conceive—there were tears and cheers throughout our office. The story behind this birth is one of faith and determination.

Upon her pregnancy announcement, doctors had warned the Hansens of complications, that she would require complete bed rest until the baby was born. Despite following

the doctor’s orders, Brittany gave birth to Sora three and a half months before her due date— weighing only 23 ounces.

Little Sora entered the NICU unit at the University of Utah to begin her fight for life. Brittany visited her every day, bringing pictures of Sora back to the office, a tiny 23-ounce baby, all wired up to monitor her vital signs. To me, those photographs were images of a miracle; three-and-a- half months later, upon her due date, Sora finally left the NICU and came home. I know the NICU gave her the best in science, I know her mother gave her unwavering love and care—but I also know that part of this was simply divine intervention, of God reaching down and saving a life.

Miracles are signs of God’s mercy and love. This holiday season, begin to emulate his goodness by helping those in need. Many are hurting these days and need signs of love and hope. Perform your own miracles by giving of yourself— not just this season, but every day, all year round.

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