SLM JA 20

MAGAZINE OF THE MOUNTAINWEST

Post

Malone to

Hobbitville Our Best includes Covid (and curbside) Heroics

The e t a m i Ult r e m m Su t r o f m o C Food Ice Cream

August 2020

$4.95

Curbside Wine

Farewell to

Local Hero

Robert Garff

Rediscover Drive-In Theatres

& Men Who

Men Who Really Love Sneakers

Display until August 31, 2020

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SALTLAKEMAGAZINE.COM 7

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The 2020 Porsche 911 Carrera The new 911 is the sum of its predecessors – and is therefore a reflection of the past and a vision of the future. The silhouette: iconic. The design: timeless. The technology: inspired by great racing victories and always one step ahead. With the eighth generation of the 911, we’re driving into the future.

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com 25 miles south of Salt Lake

©2020 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.

T H E C H A R L E ST O N D R A P E R LUNCH – DINNER – BRUNCH

A

D E S T I N AT I O N

I N

A

1 4 5 Y E A R

Dinner Monday – Thursday 5:00p – 9:00p

Lunch Tu e s d a y – F r i d a y 11:00a – 2:00p

1229 E Pioneer Rd, Draper

R E S TAU R A N T

Reser vations 801.550.9348

Open Table

H O M E

Brunch Saturday– Sunday 10:00a – 2:00p

Friday – Saturday 5:00p – 9:30p -

O L D

-

www.thechar lestondraper.com

When Executive Chef Marco Silva and his partner Steve Cappellucci, began a journey to bring international cuisine and discerning flavors from around the world to Salt Lake City, there couldn’t have been a more picture perfect place to transform than an old two story pre-Victorian soft-fired brick house built in 1878. The Charleston Draper was born. Where comfort, atmosphere, and delicious cuisine come together in one place.

Dine under the stars amid tea-cup lights adorning 50 foot tall oak trees, where water trickles from a nearby Italian stone fountain and music of soft jazz plays the night away.

Or, dine indoors in five unique rooms with elegant crystal chandeliers that give sparkle to brilliant evenings at palaces and manor houses across Europe. Sip on a cocktail, or enjoy an appetizing artichoke soufflé or baked brie while possibly getting Chef Silva to play “Unforgettable” on the baby grand piano. Taste Chef Silva’s coq au vin blanc, Cognac creamed filet mignon, Brazilian fish stew, lobster mac & cheese, or his internationally acclaimed herbed salmon, to name a few. Relax with friends over after-dinner drinks, cappuccino, and homemade croissant bread pudding or a local favorite, affogato.

While the perfect evening at The Charleston Draper is a wonderful way to wind down a busy day, The Charleston Draper is also known for homemade soups, salads, sandwiches and pastas for casual lunchtime dining. And if short rib-hash, apple & pecan porridge, or herbed baked eggs are to your liking, then weekend brunch is a must. The Charleston Draper is your destination for an enjoyable experience.

S E I T I L I B I SS

R O F L A D PE

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th , 2020 9 2 ust g u A , y a Saturd

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FREE FOR INDIVIDUALS WITH A DISABILITY ᫒ Choose between a 16, 25, 50, 80 or 100 mile route ᫒ Virtual options and trainings leading up to the ride ᫒ Early bird pricing ends July 1st summitchallenge100.org 435.200.0990

5

Local Hero Robert (Bob) Heiner Garff, 77, passed away on March 29, 2020 in Salt Lake City, Utah of complications from COVID-19.

W

hat makes someone a hero?

Say the word and we think of the brave risk takers, epic fighters and strong men like Hercules, Thor, Achilles, Samson. Indiana Jones. James Bond.

But true heroism is quieter than that. And maybe heroism is not really defined by one big flash act—slaying the dragon or rescuing a foolhardy maiden—but by a lifetime of everyday kindness and love.

In that case, by all accounts, Bob Garff was a hero.

A Salt Laker from birth—he went to East High, graduated from the University of Utah and made his career in his father’s auto business—Garff built on his father’s success, growing it tenfold and eventually making Garff Automotive Group the 10th-largest privately held auto group in the country. But business wasn’t everything to Garff: He

married his sweetheart Kathie Bagley and the couple had been married 55 years at the time of his death. Together they raised children and grandchildren and, unlike many successful businessmen, apparently Garff had time for all of them as well as devoting huge amounts of time to the Church of Jesus Christ of Latter-day Saints.

Garff served as a missionary in the England London Mission, Bishop, Stake President, President of the England Coventry Mission, Area Seventy, and President of the Bountiful Temple. Many of the memories recorded about him have to do with the work and time he gave to his beloved church.

His humanitarian and civic efforts extended to the larger population as well.

Lists can be boring to read but in Garff’s case one is warranted: He was Chairman of the Board of Trustees of the Salt Lake Organizing Committee for the successful 2002 Olympic Games. He served a term as Speaker of the House of Representatives for the State of Utah, Chairman of the Salt Lake Area Chamber of Commerce, and Chairman of the Board for the Deseret Book Company.

He gave contributions and service on boards large and small for various other civic, professional and non-profits.

But it’s the little things that linger in memory. A trip to Africa with his son on behalf of a local charity resulted in a strong relationship with his then-troubled son, a meaningful and long-lasting connection with villagers in Mali and a lifetime nickname. A village chief, younger than Bob Garff (then

in his 40s), took a long look at him and said, “I call you Old Bob.” From then on, everyone called Bob Garff “Old Bob.” An employee, Joseph Barnard, remembers a golf trip with Old Bob. “I was nervous and wanting to impress him...I was struggling until he said, “I know you’re great and staying busy at your work—your golf game shows it. Just have fun. And don’t run out of golf balls.”

Tales of Garff’s good humor and compassion abound and one quality is emphasized in every story.

“He always really listened,” says Megan Maybee, director of internal communications at Garff. “He didn’t know me well; I hadn’t worked there long. But he would stop and actually listen to me.” So the long-running Garff advertising slogan featuring the listening ears is based in fact.

How people remember us forms our earthly legacy. Old Bob left a mountain of memories of kindness and consideration.

That’s why so many remember him as a hero.

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

ENCH A NTING ST ORY BOOK CO T TAGE 235 NORTH A STRE ET, SALT L AK E CIT Y 5 BD | 6 BA | 7,169 SF | Price Upon Request T h i s s t o r y b o o k co t t a g e d e s i g n e d by G e o r g i u s C a n n o n i s u n d e n i a b l y t h e m o s t e n c h a n t i n g a n d char ming r esidence in the Avenues . Live a fair y t ale exis tence in this home located at the door s tep of Downtown Sal t L ake Ci t y that t akes full advant age of the views of the St ate C api tol, mount ains and ci t y. Ar chi tec tur al point s of inter es t include the whimsical front door ’s s tucco r elief of owls in the f lower ing vines , the not able r aked s tucco t wo -foot thick walls and ceiling, and the ex tr aor dinar y bar r el ceilings in the main living ar ea s and ma s ter s u i t e . T h e b r i g h t a n d c h e e r f u l e a t- i n g o u r m e t k i tchen ha s timber - beamed ceilings and a wall wi th impor ted tiles from a mona s ter y in Fr ance . The proper t y ca scades down the gentle hillside s l o p e . T h e p a r k l i ke g r o u n d s h ave s t o n e p a t i o s i n t e r l a ce d w i t h g r o u n d cov e r, f l a t s u n ny a n d shaded lawn ar ea s , a deck to enjoy the views and legendar y sunset s , and a magical English gar den ou t side the k i tchen f illed wi th f lower ing roses . Walk ing dis t ance to Memor y G rove , Downtown, Ci t y Cr eek C anyon and the St ate C api tol.

JUST LISTED BY

A RTFULLY UNITING EXTR AOR DINA RY PROPERTIES WITH EXTR AOR DINA RY LIV ES

PR I VAT E WA LK ER L A NE ESTATE 2492 E WALK E R L AN E , SALT L AK E CIT Y 5 BD | 8 BA | 10,434 SF | Price Upon Request This captivating Walker Lane estate is tucked back on a gated private lane with manicured gardens and a picturesque mountain backdrop. The architectural features are jaw dropping from the moment you step foot in the grand entr y with the f loating staircase, soaring ceilings and custom stone work. The gourmet kitchen would impress even the most discerning chef with countless top-of-the-line appliances, an oversized island with abundant storage and seating and a recently renovated butler’s pantr y. The attached great room features automated designer drapes, wood beams, custom cabinetr y and stone hear th f ireplace.

The stunning master suite showcases a barrel ceiling, a spa-like bath and an enviable closet complete with a window seat, center island and laundr y facilities.

The surrounding grounds feature a Bellagio style saltwater pool and water feature with plenty of patio space for lounge seating and al fresco dining. The sprawling lawn, charming tree house and grape and hops trellis offer great outdoor amenities. Ever y detail of this proper ty was considered and answered with only the best and state-of-the-ar t technology and enhancements. This home truly is what dreams are made of.

LIZ SLAGER REALTOR®

This material is based upon information that we consider reliable, but because it has been supplied by third par ties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXX 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 Oppor tunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2020.

801.971.2252 liz.slager @sothebysrealty.com summitsothebysrealty.com

SELLING UTA H’S MOST D IST IN CT IVE P RO P E RT IES

LIKE NO OTHER Offer Pending

5 BD | 5 BA | 5,369 SF | $2,400,000

3 BD | 2 BA | 2,034 SF | $540,000

360º Views of Mountains, Valley and Nature

Nancy Tallman 435.901.0659 4641 McKinney Court PARK CITY, UTAH

4 BD | 6 BA | 5,359 SF | $3,000,000

Laurel Simmons 801.718.4681 2740 E Kenton Drive SALT LAKE CITY, UTAH

Canyon Rim Standout

Maizlish / Cregger 435.901.4309 2547 Holiday Ranch Loop PARK CITY, UTAH

Contemporary Home with Privacy & Solitude

Walk to Club Amenities

5 BD | 7 BA | 4,607 SF | $2,640,000 Michael Swan 435.659.1433 3249 Tatanka Trail PARK CITY, UTAH

5 BD | 7 BA | 6,293 SF | Call for Price Luxurious Promontory Mountain Home

4 BD | 2.5 BA | 4,373 SF | $719,000 Scott Robbins 801.209.1120 7973 S. Gainey Ranch Court COTTONWOOD HEIGHTS, UTAH

Jimmy Shea 435.602.9002 4845 Bear View Drive PARK CITY, UTAH

Pure Luxury Living

0.53 Acres | $315,000 Between the Canyons

Scott Robbins 801.209.1120 15483 S. Winged Trace Court DRAPER, UTAH

3 BD | 2.5 BA | 5,566 SF | $975,000 Liz Slager 801.971.2252 5337 S Cottonwood Club Drive HOLLADAY, UTAH

Relaxed Country Club Lifestyle

5 BD | 7 BA | 4,105 SF | $4,550,000 Private Lot with Views

Stacy Wintzer 435.513.2147 553 Deer Valley Loop PARK CITY, UTAH

Live the Park City Lifestyle

View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Opportunity Company. ©MMXX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2020.

For 89 Years, Utah’s Hogle Connected Generations of With Animals from Around Since August 1, 1931, Utah’s Hogle Zoo has been a sanctuary in the City. Located at the mouth of Emigration Canyon, its tree-lined and picturesque setting is the envy of our colleagues nationwide.

T

his past March, Hogle Zoo shut its gates for the first time in its storied history. And we all know why. This closure resulted in a loss of income that we rely on to operate. As most

revenue streams abruptly vanished, the animals still needed to be fed and cared for daily. You can rest assured that the Zoo’s dedicated animal care team worked tirelessly through the Zoo’s closure - and continues to since the May reopening – always providing expert care.

Your Zoo needs your support now more than ever!

For those that have supported Hogle Zoo during this difficult time – thank you! The need continues to be great. Your donations and financial assistance will help keep the Zoo a beloved community institution, creating Champions for Wildlife for generations to come.

Zoo Has Utahns the World

There are many ways to support your Zoo: • Shop the Zoo’s new online gift shop!

• Purchase a Zoo membership

• Buy animal art – original artwork actually created by some of the zoo’s animals!

Utah’s Hogle Zoo intends to be around for another 89 years and beyond, as one of Utah’s top family destinations and as a leader in conservation excellence and in creating connections to wildlife. And with your important support, together we’ll make it through these challenging and unprecedented times.

• Purchase one-of-a-kind animal illustrations

• How about throwing a virtual Zoo birthday party for your child?

All of these and more can be found at hoglezoo.org/online_store

And there’s always planned giving, leaving a provision in your estate to benefit the Zoo: A bequest, trust, retirement funds distribution and life insurance.

Utah’s Hogle Zoo 2600 Sunnyside Avenue (840 South) Salt Lake City, UT 84108 801-584-1700 www.hoglezoo.org

(801) 413-2800 PCCulinary.com

VIRTUAL CULINARY SCHOOL LIVE CHEFS - FULLY INTERACTIVE

OUR PROGRAMS ARE GI BILL® ELIGIBLE

The Chef was great at answering all of our questions and showing us how to make everything step by step. It was well designed.

We got to share our creations and eat together while laughing and telling jokes.

Highly recommended!

Audrey Gygi 2020

REAL-TIME FEEDBACK NOT JUST VIDEOS!

GI BILL IS A REGISTERED TRADEMARK OF THE U.S. DEPARTMENT OF VETERANS AFFAIRS (VA). MORE INFORMATION ABOUT EDUCATION BENEFITS OFFERED BY VA IS AVAILABLE AT THE OFFICIAL U.S. GOVERNMENT WEB SITE AT https://www.benefits.va.gov/gibill

Time moves differently here.

An intimate, island neighborhood surrounded by Oquirrh Lake. Homes of exceptional character, priced from the mid $500s to $1M+. Call 385.529.4741 for your personalized tour. daybreakutah.com/theisland

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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Please join us for the 42nd annual

PRESENTED BY THE MCCARTHEY FAMILY FOUNDATION

September 23, 2020 Rice-Eccles Stadium Tower, Salt Lake City, Utah | MSutah.org Help stop MS in its tracks and join us for an evening of celebration and inspiration as we pay tribute to our local network of corporations, organizations and volunteers who make a difference in the lives of people living with MS. The MS Society is committed to the health and safety of our community and those living with MS. The Dinner of Champions will take place in accordance to the guidelines of state health officials and the CDC regarding mass gathering.

Questions: Debbie.Mudliar@nmss.org

contents

JULY/AUGUST 2020 FEATURES

62 BEASTS OF THE WILD WASATCH

BY MARY MALOUF BROWN

Utahns are closer than ever to predators like bears and mountain lions—why that’s so and what to do in a close encounter.

68 BEST OF THE

BEEHIVE: 2020 B Y S A LT L A K E M AG A Z I N E S TA F F

We hope to never again have to create a BOB issue during a pandemic. Along with our bests, we pointed out some local COVID heroes (and added some worsts as well).

80 COLD COMFORTS

BY MARY MALOUF BROWN ILLUST R AT IONS BY SCOTT PETERSON

Our comfort food has always been cold—here are some favorites, where to get them and how to make them at home.

on the cover

Covers don’t get enough praise, this original illustration from Scott Peterson is not only buzzworthy, it’s bee-autiful.

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

contents 58 park city 27 the hive

A master gardener gives us a view of her at-homesteading biz, a commuter app attempts to clear the air, check all the boxes to find your ideal bike, new releases on men’s high-end sneakers at FICE, flowy summer dresses and tips to plump up those beautiful lips

40 state wide

Making Ogden City right— just north of Salt Lake, this rowdy old railroad town is reinventing itself.

BY MARY BROWN MALOUF

46 worth a trip

Backpacking to explore your corner of the world from a new perspective.

BY TONY GILL

50 outdoors 40

Outdoors online: Virtual outdoor tours can get us through in a pinch.

BY TONY GILL

Ski communities like Park City were the first to get hit by the coronavirus and that’s not all it’s hitting.

BY TONY GILL

89 a&e

The Mormon Renaissance Man: we call out a retired BYU Professor and his cinematic influence in Utah and Logan’s own Poet Laureate, Shanon Ballam.

BY JEN HILL

93 on the table

Valerie Vaughn is a Liberty Wells hero, sustainable kitchen gadgets, curbside wine from Santangelo, simple steps to grow your own pea shoots

117 bar fly

Painkiller and Penicillin (cocktails, not the medicine)

BY MARY BROWN MALOUF

120 my turn

Reflections on America’s 244th birthday

BY JOHN SHUFF

32

46

volume 31 number 4 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 ($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 2020, 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.

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

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

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

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GREG REED | Equity Real Estate Highly experienced friendly agent ready to assist with all your real estate needs.

You’ll love this craftsman style home located in Sandy, Utah. Pepperwood is a highly desired neighborhood with tennis courts, community pool and clubhouse.

This 9,100 square foot home has seven bedrooms, high ceilings and a large but cozy kitchen/family room. It has quartz countertops and top of the line Viking appliances, a fabulous dining room with main floor grand master suite and jacuzzi tub, and a walk out patio and fireplace. This convenient floor plan has a second main floor guest bed and bath with classy claw-foot tub. It features amazing outdoor living with a large covered patio, grill/BBQ pit and entertainment area. The basement has a large indoor sports court/fitness room with a workshop, mother-in-law apartment (that owner will finish) with walk out to pool with a rock water feature and a separate hot tub and pool. The home has custom lighting, heated driveway, and a large oversize garage for RV’s (or fits four cars). The property is fully landscaped with.66 acres.

LIST PRICE $1,800,000

Contact me for more information: 1218 E 7800 S, SANDY UT 84096 (801) 209-2788 MOBILE GREGREED7@MSN.COM

PRESIDENT & PUBLISHER

Margaret Mary Shuff GROUP EDITOR-IN- CHIEF

Marie Speed CON TROLLE R

Jeanne Greenberg EXECUTIVE EDITOR O F L I F E S T Y L E P U B L I C AT I O N S

Brad Mee PUBLISHERS OF

Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

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24

editor’s letter

Silver Linings No one in their right mind who has ever met me would call me a Pollyanna. I’m usually all about worst-case-scenarios, certain doom, apocalypse and generally mud-colored glasses. But in the course of the weirdest year ever, duly masked, gloved and armed with Clorox, I find myself noticing A Few Good Things:

Like, I really enjoy Zoom cocktail hours. I’d forgotten what good conversation can be had with just a few people and a glass of wine. No distractions, no interruptions and you can appreciate again friends from a dozen years ago and a thousand miles away.

Thinking twice before you leave your house. Focusing on staying in means you really consider the necessity of going out. You tend to “bundle” your errands and deciding you don’t really need whatever it was you were going out for anyway. In a sense, it’s a better use of time and it’s good for our air.

Less traffic and fewer people when you do venture out.

Clearer skies, no road rage. The photos of the Himalayas from Kathmandu astonished me. In that city a few years ago, everyone wore face masks just to breathe on the street, no virus involved.

I work full-time at home. So did most writers in the past. Without the jolt of morning relocation and trivial office conversations, the words come easier. I write more and to write is to think.

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

Most of us have more time for reflection—we’re quarantined with ourselves, we have time to think and think again, a quality of past human thought lost in the cacophony of the constant information stream most of us are subjected to in normal daily life.

Like it or not (and we don’t: Look at Michigan’s military-styled protesters, look at the flag-waving patriots desperate to go back to consuming) we are living at an antique, slower pace. There’s time for a rocking chair now.

Our heroic first responders, not just doctors and nurses, but the huge team of cafeteria workers, pharmacy techs and pharmacist, the lab techs, the respiratory techs, medical assistants and everybody else who keep hospitals and clinics open, have shown that though our system is broken, our people are not.

And look at the way most of this city has faced this catastrophe, with good will for ourselves and our neighbors. I know several neighborhoods who celebrate Friday or Saturday evenings by going out to their front yard and playing whatever instrument they know—if they don’t know how to play, they bang on drums or even pot lids. A way of recognizing that though we’re staying away from each other, we know we’re still connected.

That’s the best of Salt Lake City—in the big efforts and the small details. Being a citizen is a bit like getting married. You’re in it for the better and for the worse.

Usually, there’s a bit of both. In this issue, we present the best from a year of the worst.

Mary Brown Malouf

*Please note: Information is ever-changing about live events, concerts, gatherings and performances, so please go to saltlakemagazine.com for the latest details about arts and entertainment.

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SPECTACULAR VIEWS OF THE CITY & MOUNTAINS

RED LEDGES GOLF COURSE FRONTAGE—BIG VIEWS

400 CAPITOL PARK AVENUE #404 | SALT LAKE CITY 2594 E RED KNOB WAY | HEBER CITY 3 BD | 3 BA | 2,783 SF | $1,700,000 4 BD | 5 BA | 3,947 SF | $1,475,000 AMANDA DAVIS (435) 659-6555 HEIDI INGHAM (435) 901-9330

GATED LUXURY, DESIGNER FINISHES & 3 CAR GARAGE

4485 S ENCLAVE LANE | SALT LAKE CITY 4 BD | 4 BA | 4,600 SF | $1,125,000 HEIDI INGHAM (435) 901-9330

MAJESTIC HOME ON 14 ACRES

CALIFORNIA RANCH-STYLE WITH POOL

781 NORTHCREST DRIVE | SALT LAKE CITY 4 BD | 3 BA | 3,478 SF | $940,000 MAURA POWERS (801) 259-5490

ONLINE: BHHSUTAH.COM

1257 EAST SUNRISE PLACE | BOUNTIFUL 6 BD | 8 BA | 5,630 SF | $1,189,000 STEPHANIE POULOS-ARRASI (801) 703-8780

FABULOUS REBUILD IN THE COVE

1850 COTTONWOOD CLUB DRIVE | SALT LAKE CITY 4236 S OLYMPUS VIEW DRIVE | SALT LAKE CITY 6 BD | 4 BA | 6,468 SF | $1,099,000 6 BD | 4 BA | 4,754 SF | $899,000 DEBBIE NISSON (801) 739-5179 JOHN BAQUE (801) 810-9459

SECLUDED CANYON RANCH COMMUNITY

199 WEST 125 SOUTH STREET | TEASDALE 6532 S CANYON RANCH ROAD | HOLLADAY 5 BD | 6 BA | 4,056 SF | $849,000 3 BD | 4 BA | 2,878 SF | $589,000 HOLLY (801) 560-4626 | CINDY (801) 815-5675 STEPHANIE POULOS-ARRASI (801) 703-8780

MIDCENTURY FEATURING STUNNING VIEWS

180 DEGREES UNOBSTRUCTED VIEWS

LUXURY CANYON REPOSE

7392 S CANYON CENTRE PKWY #1 | CTNWD HTS 4 BD | 5 BA | 2,729 SF | $705,900 MAURA POWERS (801) 259-5490

LIVE IN THE HEART OF IT ALL

159 WEST 300 SOUTH #403 | SALT LAKE CITY 1 BD | 1 BA | 992 SF | $680,000 SHAWN CLEGG (801) 232-4153

MAINTENANCE FREE LUXURY LIVING

4603 HOLLADAY FARM LANE | HOLLADAY 3 BD | 4 BA | 3,152 SF | $650,000 MAURA POWERS (801) 259-5490

VOICE: 801.990.0400

© 2020 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.

Photo Š Dave Sansom

Liberty Park

Sugar House Park

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

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

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hive PEOPLE | TRENDS | TALK

Commuter Tech . . . . .

City Life . . . . . . . . . . . .

Men’s Sneakers . . . . . .

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

Food . . . . . . . . . . . . . .

Fashion . . . . . . . . . . . .

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PHOTO BY AMANDA PRATT

Garden Guru

Amanda is sitting in her backyard garden with her Yellow Lab, Bree, and hen, Snowflake.

After following her crazy passion for gardening for years while working other jobs, Master Gardener Amanda Pratt dove into the dirt. “I saw a need for those who wanted to learn how to garden but didn’t know where to start.”

Combining her love for design and plants into a business, Pratt provides home horticulture consults, landscape design, and Utah-based gardening education, with a focus on sustainable practices, water-wise plants and soil science. alavendergarden.com

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the hive / COMMUTER TECH

Commute Smarter

MAP IT OUT BEFORE YOU GO

Are you up for an ECO-CHALLENGE?

The TravelWise Tracker APP provides the routes, methods, approximate times and calories burned to get there. Using this keen commuter tool you can document all your options, coordinate with others for carpools, compete and rank who’s leading with a group of friends, and calculate how much money you saved.

You can reduce your vehicle emissions by simply thinking before you get in the car. Driving smart means consolidating errands into one trip, keeping up vehicle maintenance, driving the speed limit, avoiding peak commute hours and being idle-free— not you, the car. Turn it off while you’re waiting in line at the drive-thru or picking up someone.

BY JEN HILL

Like the game of LIFE, spin the wheel and see where and how a different mode of transport can make a difference.

To point out the obvious, COVID-19 kept many of us from driving while we worked from home. But with it came another cumulative ecological benefit— cleaner air.

DRIVE 18 minutes 14 miles 11.7 lbs. CO2

START

CARPOOL 20 options to choose from

Historic Sandy

BIKE 1 hour, 20 minutes 13.9 miles 0 lbs CO2

TRANSIT 57 minutes 14.1 miles 7.9 lbs. CO2

FINISH

Trolley Square, SLC

E-BIKE VS. CAR $200/$820 (avg. monthly cost)

No doubt you’ve been considering the bigger questions in regards to your life.

And your lifestyle choices along with a lot of other things may have shifted. Maybe it’s time we reconsider our pre and post-quarantine commuter behavior and look into something different, and perhaps better.

By reducing your emissions, you are improving health, environmental conditions and quality of life in your community, as well as decreasing traffic congestion, reducing energy consumption and saving money.

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CARPOOLING SAVES AN AVERAGE HOUSEHOLD OVER $5,000 PER YEAR IN AUTOMOBILE EXPENSES.*

WALK 4 hours, 21 minutes 12.6 miles 0 lbs. CO2 *SOURCE: VICTORIA TRANSPORT PLANNING INSTITUTE

28

“Water is the softest thing, yet it can penetrate mountains and earth.�

-Laozi

Like our landscapes, our pool, spa and water feature designs fit sharply into the site.

Achieved with a critical eye to the smallest detail we work rigorously with consultants, contractors and fabricators to ensure the highest standards are attained to make these site elements beutiful, easy to use and maintain; as well as last a lifetime.

750

Kearns Blvd Suite 230 Park City | www.bockholtinc.com | 435.649.3856 | @bocciholchi

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the hive / CITY LIFE

FEZZARI MURDOCK A road bike built with the latest technologies and frame design, the perfect companion for your urban, fitness, and fun adventures, and it’s affordable. ($1,000) fezzari.com Fezzari’s Empire is the do-it-all road bike that you will actually like to ride.

THOUSAND HERITAGE BIKE HELMET Designed for urban city riding. There is a hidden vent channel behind the logo mark and just pop your U-Lock or chain lock through. BTW, it’s vegan. ($89) rei.com

The Two-Wheel Commuter Questions you should ask before buying your bike

BY JEN HILL

NITERIDER LUMINA OLED 1200 BOOST LIGHT The rechargeable Lumina is light, compact and brightly illuminates the road. ($150) jensonusa.com

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

The upside to social distancing? You’ve had plenty of time to review your lifestyle choices; those, along with a lot of other things, may have shifted.

Have you considered shifting gears and commuting on two wheels rather than four?

But buying a bike brings up a long list of questions to think

through. From what kind of wheels to whether you should select a flat or drop bar, there are tons of customizable options available.

To better assist us, Tyler Cloward from local bike manufacturer Fezzari Bicycles lists some questions to help you select the bike that checks all the boxes for you:

1 . What does your commute look like?

Terrain, distance, specifics of where you are going.

2 . What do you need to carry?

3 . What can I afford?

4 . Can I get a bike that can be used for a commute and take up into the hills and mountains?

5 . What about e-bikes?

PHOTO MARK LEBLANC COURTESY OF FEZZARI BICYCLES

GEAR UP FOR A SAFE COMMUTE

Deer Crest

9895summitview.com

Tuhaye

9895 N Summit View Dr

9110 Uinta Drive

Federal Heights

Downtown SLC

7 BD / 9 BA / 10,250 SF Offered at $8,250,000

1371 E 2nd Ave 5 BD / 4 BA / 5,870 SF Offered at $2,300,000

Matthew Sidford 435.962.4544

Paul Svendsen 801.441.8563

Dimple Dell

2975 Lostwood Drive 6 BD / 6 BA / 5,389 SF Offered at $820,000

6 BD / 4 BA / 3,968 SF Offered at $590,000

5 BD / 7 BA / 5,770 SF Offered at $2,995,000

Matthew Sidford 435.962.4544

35 W Broadway #401

2 BD / 3 BA / 2,418 SF Offered at $1,590,000

Darlene Dipo 801.949.7178

Darlene Dipo 801.949.7178

Upper Deer Valley

6587 Lookout Dr #11 5 BD / 7 BA / 5,717 SF Offered at $2,825,000

Matthew Sidford 435.962.4544

Upper Avenues

Sarah McNamara 801.850.2722

536 North Hills Drive 3 BD / 4 BA / 2,879 SF Offered at $1,170,000

Thomas & Camilla Fowler 801.631.9272

Sandy

South Jordan

South Jordan

10721 S 3210 W

9110uinta.com

10686 S Willow Valley Road

12028 S Nicklaus Road

Herriman

Holladay

6 BD / 4 BA / 4,355 SF Offered at $699,900

Jim Bringhurst / Lisa Jungemann 801.558.6336 / 801.232.4796

5616 Andalusian Court

4 BD / 3 BA / 4,888 SF Offered at $575,000

Marvin Jensen 801.403.4030

5 BD / 4 BA / 3,822 SF Offered at $610,000

3909 S Alberly Way 3 BD / 3 BA / 1,977 SF Offered at $455,000

Lisa Jungemann 801.232.4796

Cathy Sneyd 801.244.5827

see all of our listings online at winutah.com Buyer to verfiy all info.

32

the hive / MEN’S SNEAKERS

Men Who Really Love Sneakers A release of the Retro Air Jordan 4 (95s)— who knew? These guys, that’s who.

The Jogger ($295) Marc Jacobs, marcjacobs.com

BY JEN HILL

And these guys who live to skate, dig punk rock and spend to game, love their street shoes.

Corey Bullough, “founder guy” at FICE, has these comments about way cool shoes.

“Always a crowd pleaser. We did the court purples recently.”

✱

FICE CLAIMS THAT THEY ARE THX 1138?

WHAT’S UP WITH THAT??

Nike Air Jordan 1 High ($170) Fice Gallery & Boutique, ficegallery.com

“This got reworked this year and it looks fantastic.”

Nike Air Max 90 ($120) Fice Gallery & Boutique, ficegallery.com

“Always a classic”

Balenciaga Triple S Retro Sneaker ($975) Nordstrom, nordstrom.com

❱❱ NEW RELEASES @FICEGALLERY During the COVID-19 quarantine, FICE found success by marketing through their Instagram account, where exclusive sneaker “releases” are conducted. By opting to receive their IG notifications, they

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

ensure you won’t miss out, and can then immediately place orders, specifying your desired shoe size and pick up options.

“For the time being, all releases will be conducted via Instagram. Turn on post

It's in reference to a Misfits song and the cult-classic 1971 American social sci-fi film THX 1138, directed

by George Lucas.

It's about a futurist society where humans are policed by androids and drugs are used to suppress emotions.

Apparently its message fits well with those who like sneakers.

Nike Air Force 1 ($90) Fice Gallery & Boutique, ficegallery.com

notifications so you don’t miss out.” One something big, like the release of the Retro Air Jordan 4 (95s).

FICE Gallery and Boutique, 160 E. 200 South, SLC, ficegallery.com, @ficegallery

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the hive / BEAUTY

Lip Service

BY JEN HILL

We’ve all been covering our faces for awhile now, but count on this: The big reveal is coming. We’re going to come out of this smiling and we want our lips to look better than ever.

To help us out, Jordan Dyches general manager at Got Beauty in Sugar House has five tips to really smile about.

Exfoliate!

Prevent fine lines and wrinkles.

Proper care and maintenance will not only maintain a fuller lip, but it will also help prevent lip pigments from bleeding or drifting outside of the lip line.

To PREVENT FINE LINES: Instant Line Filler from Eminence also helps temporarily restore collagen loss so it will help smooth fine lines and wrinkles for short periods of time. It’s great for special events and photos.

Make sure to drink plenty of water and use a heavy balm at night.

RESTORATIVE BALM: RoseBud Menthol Lip Balm is soft, creamy and heavy enough to repair and restore moisture loss from our dry climate. The menthol and eucalyptus are also very soothing and add greatly to your nighttime routine.

1 4 2 5

A sugar scrub is the best way to prep for product and to avoid dry, cracked and peeling lips.

To EXFOLIATE: Revival Cinnamon Scrub. The cinnamon acts as a stimulant and will bring blood flow that will not only add natural color but will also bring oxygen to the surface so the lips appear fuller and stay more hydrated for longer.

3

Hydrate!

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Prep the Lips.

Jordan suggests fully coloring the lips with your liner—not just the outline. This will act as a primer for the lipstick and will ensure its longevity. It will also ensure a smoother appearance and application process.

LIP PRIMER: Jane Iredale Lip Liners. Select a neutral color that matches well with your skin tone.

Color Trend: Nude!

A natural, yet finished look is the goal.

Upgrade your gloss or balm to a nude lipstick. This year, things are just moving away from the fully lined, bold look and are leaning towards dewy, natural, soft looks. Let your other features be the focus.

Got Beauty, 906 East 2100 South, 801-746-0303, gotbeauty.com (Yes, curbside is available.)

PRODUCT PHOTOS ADAM FINKLE

These 5 beauty tips are what we’re talking about.

36

the hive / FOOD

The Modern Kaffeeklatsch This mini-meal has changed a lot but it still boils down to a cup and some cake.

BY MARY BROWN MALOUF

VEGAN COFFEE CAKE 1 ¼ cup almond milk

Used to be, the kaffeeklatsch was a time for the women of the house to gather, in that brief peace after the husbands had gone to work, the children had left for school. Most of us have only seen that moment on TV, in old sitcoms, but it was the prime time for advertising Folger’s crystals, International flavored instant coffee and percolators—a classic 50s moment, instant coffee accompanied by a SaraLee coffee cake.

My, we have grown. Coffee has now become as fetishized as all our tastes— what kind of bean, where was it grown, who grew it, who picked it, how was it roasted and how recently all go into our consideration of a good cup of coffee.

Salt Lake has dozens of proprietary coffee roasters, many of them sell their beans on grocery store shelves and of course, we grind them at home.

Keurig users, I’m not talking to you here.

Latter-day coffee cake usually has a nod towards nutrition and sustainability, made with whole wheat, maybe, or sun-dried fruit—nuts for protein. And let’s not even begin on the health benefits of cinnamon!

Here’s a great recipe for easy coffee cake, some recommendations on where to buy the best beans. Cut a slice, brew a cup and sit down for modern-day kaffeeklatsch: Just you and your laptop.

1 Tbsp. apple cider vinegar 3 cups

whole wheat flour

1 Tbsp. baking powder ¾ cups

sugar

½ cup

vegetable oil

½ cup

apple sauce

2 tsps.

vanilla extract

STREUSEL TOPPING:

½ cup

brown sugar

1 Tbsp. cinnamon Combine the two ½ stick vegan butter—melted 1. Preheat the oven to 350, grease a cake pan with vegan butter.

2. In a bowl, combine the almond milk and apple cider vinegar, mix and let sit so it curdles.

3. In a mixing bowl combine

the dry ingredients and mix so it’s evenly dispersed then add the apple sauce, vegetable oil, vanilla extract and almond milk-apple cider vinegar.

4. Mix well. Pour into the greased cake pan, add the streusel topping evenly over batter, then pour melted vegan butter stick over the streusel topping and bake until a knife comes clean.

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BEST BEANS LIST: roasting.com caffedbolla.com us-camposcoffee.com bluecopperslc.com labarbacoffee.com millcreekcofeeslc.com

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the hive / FASHION

Nector Floppy Brimmed Hat ($34) Nest Boutique, Daybreak, shopnestboutique.com

Taking it Easy The Must-have Dress for Summer 2020

Colby Dress ($425) Koo De Ker, SLC, koodeker.com

Times were tough this winter. But sunshine and flowers are back so let’s go easy on the fashion. Nothing complicated, constricting, constructed or severe this summer. Flowered and flowy, soft and easy, a romantic swirl of a dress, slightly nostalgic but utterly right for the moment. A dress you can wear barefoot, a dress for a picnic or a walk in the park. Don’t forget a straw sunhat.

Ally Daly Dress, Salt and Honey Market, SLC, saltandhoneymarket.com; Earrings, Animalia, SLC, animaliaslc.com; Sneakers, The Stockist, SLC, thestockistshop.com

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

T-Strap Sandal ($90) Hip & Humble, SLC hipandhumble.com

Braided Leather Belt ($49), Loft, loft.com

RAG & BONE Espadrille Platform Sandal ($395) Nordstrom, nordstrom.com

Dylan Dress ($595) Cake, Park City, cakeparkcity.com

FEEL LIKE A KID AGAIN… WHEN YOU FIND THAT DREAM HOME

Ruprecht Realty Utah, changing the way you think about real estate one home at a time.

DAVE RUPRECHT REALTOR® (801) 520-4754 dave@ruprechtrealtyutah.com

Lets kick cancer to the curb—a donation will be made in your name for any closed transaction that I represent either the buyer or seller. © 2020 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.

40

statewatch

Making Ogden City right The rowdy old railroad town is reinventing itself as a city of the future without leaving its past behind.

BY MARY BROWN MALOUF

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

Salt Lake City was founded on a religion imported from the East.

Its neighbor to the north, Ogden, has its roots in the Wild West.

And therein lies all the difference.

Ogden is technically the oldest town in Utah, first settled by trapper Miles Goodyear in 1846. In a couple of years, Fort Buenaventura, as the little town was known, was purchased by the Mormons for less than $2,000 and renamed Ogden, but even then the town was not tamed.

Ogden has always had a reputation for pushing the limits, inspiring the probably apocryphal quote from gangster Al Capone, “This town is too tough for me.�

PHOTO VISIT OGDEN

The Monarch mural

PHOTOS (DOWNTOWN) KEVIN DILLEY/VISIT OGDEN; (TWILIGHT CONCERT) VISIT OGDEN

41

Historic 25th Street has been the site of gun violence, gambling, shootouts, prostitution, liquor, opium dens. “We’ve been able to maintain the Wild West narrative, but blend it with the new,” says three-term Ogden Mayor Mike Caldwell.

A lot has changed in Ogden, but fortunately, maybe accidently-on-purpose, a lot hasn’t changed.

And, as is true in many cities, what remains is what has saved the city.

As Salt Lake City raced to join mainstream America, Ogden remained something of a backwater, a memory city, a relic of its former self. Really good restaurants were scarce, the cultural scene was provincial and although everyone loved Ogden, those declaring their love for that city had often moved to Salt Lake City.

Salt Lake gutted its downtown and sabotaged it repeatedly—once by building the Crossroads Mall, then by agreeing to the development of Gateway which pulled retail trade from the heart of downtown to its edges, and again by building City Creek Mall which undermined Gateway. City Creek was supposed to revitalize downtown but its outside-in design followed the footprint of former successes of mall developer Taubman, the premier mall company in the nation.

The trouble being: Downtown Salt Lake didn’t need a mall. Malls are by their nature lobster traps—shoppers park in the mall, shop in the mall and drive away from

ABOVE: 25th Street intersection in downtown Odgen.

BELOW: Ogden’s Twilight Concert Series

the mall. No one is strolling Main Street. City Creek failed at reviving Salt Lake’s downtown.

Meanwhile Ogden had what Salt Lake needed: a couple of lively downtown blocks lined with independent stores, restaurants and bars. An actual downtown scene. “The heart of Ogden is small businesses and there’s such a private/public partnership on this—including housing as well,” says Sarah Toliver, President and CEO of Visit Ogden. And Ogden’s city fathers and mothers got it. “We’ve worked to keep out the big chains,” says Caldwell.

In spring, 2019, Ogden City, with its consultant Design Workshop, kicked off a multi-month planning process to create a new Downtown Master Plan, one that suits the city’s character and history, one that reflects Ogden’s personality and doesn’t try to mimic successes in other cities. Denver-based landscape architecture, urban design and planning firm Design Workshop is helping with the open process which has invited suggestions and comments from the public, online and in a series of public meetings. Goals include increased walkability, greater connectivity of public transit, developing strong social services, schools, day care, groceries and open space with an eye to attracting permanent residents, and increasing the quality and number of city events.

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42 Painted Streets in the Nine Rails Creative District

Bigelow Hotel

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ROOSTER’S B STREET

2525 B Ave. A longtime anchor in downtown Ogden, this Trackline branch is where the beer is brewed—in a funky, casual atmosphere with a patio and beer-friendly food.

WB’S EATERY

Meat board at WB’s Eatery

455 25th St A concept from Amy Wanderley-Britt (owner of Pig & A Jelly Jar), the corner restaurant in the Monarch serves coffee and snacks by day, wine and snacks by night.

PEERY LOFTS Bigelow Hotel. Sliding into decrepitude, it was rescued by Fischer-Regan Enterprises, an entity whose plan is to redevelop Ogden’s historical assets.

An eye towards the future with respect for the past seems to be the formula that is working for Ogden. Other mid-size Western cities like Boise and Bend have used the same philosophy. Why doesn’t Salt Lake City?

“Soul matters,” says Mayor Caldwell.

2461 Adams Ave. The 106-year-old Peery Apartments, recently used as low-income housing, are being renovated into a contemporary loft space.

01 ARTS PLATFORMS

25th & Adams The former vacant lot is now used as a community performance and exhibition venue.

PHOTOS (BIGELOW HOTEL & STREET ART) VISIT OGDEN; (WB’S EATERY) JAY DASH/VISIT OGDEN

This is part of a plan that’s already happening, although Toliver admits ther’s been a slowdown to address Covid 19 concerns. Music fans prefer Ogden’s Twilight concerts to Salt Lake City’s series, which have been bounced around town like a hot potato instead of a hot opportunity.

Building on the old saying “you can’t go anywhere without going to Ogden,” coined with nine rail lines connected in Ogden, the city has designated the Nine Rails Creative District, already anchored by Rooster’s brewery and Rachel Pohl’s mural at 25th & Adams (in partnership with the Weber Art Council), the beginning of the Painted Streets project, several outdoor video projections during First Friday Art Stroll, and MOMENTS Festival, a one-night festival of ephemeral art. The idea is to support an arts epicenter, a place for artists to live and create.

Salt Lake City took a step in this direction with Artspace back in 1979. But Ogden keeps moving ahead with the idea: In 2020, Thaine Fischer opened The Monarch, a multi-use creative and business space whose fluid definition of what “belongs” leaves it open to a wide possibility of uses: event venues, artist’s studios, exhibit spaces. It’s located in the heart of the Nine Rails district in a converted enclosed 60,000 square-foot parking garage originally built to service the Bigelow Hotel.) Named to the National Register of Historic Places in 2012 because of its architecture.(It was originally designed by Leslie S. Hodgson who also designed Peery Lofts, Peery’s Egyptian Theater and the

We can’t wait

TO WELCOME YOU ON BOARD AGAIN Just like you, we’re dreaming of seeing new shorelines on the horizon. Experiencing new cultures and savoring new flavors. Meeting people far and wide and realizing we aren’t so different after all. And the moment these dreams can become reality, we’ll be ready to welcome you back. Until then, the world is changing, and we’re changing with it. We’re taking every step to ensure you and our crew stay healthy and safe when we set sail. That’s our top priority—so that enjoying your vacation can be yours.

Our valued travel partners can’t wait to help you. We support them now and always, and you can join us by booking with your local travel advisor.

#WeCantWait

CALL 1-888-283-6879

CONTACT YOUR TRAVEL ADVISOR ©2020 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

VISIT CELEBRITY.COM

adven ture TRAVEL | OUTDOORS

MATT MORGAN

Solitary Hiking.................... 46 Virtual Workouts............... 50

Mirror Lake Sunset

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46

worth a trip Backpacking the Lofty Lake Loop in the High Uintas Wilderness Area in northern Utah.

Bugging Out Close to Home Backpacking to explore your corner of the world from a new perspective

Now that we’re firmly committed to the germophobe lifestyle with rivers of craft-made hand sanitizer and bespoke face masks, modern travel in a pressurized tube of recycled air has lost a bit of luster. With infectious disease encircling the globe like it’s 1918, what’s old is new again.

That should apply to the way we explore, too.

Loading up a backpack and heading into the woods is a time-honored and proud expression of self-reliance—one that’s far nobler than hoarding rolls of toilet paper. Because it’s a responsibly socially distant way to see the

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

world, backpacking is a perfect activity for a time when interacting outside our communities is frowned upon.

Ready to explore the wonders right in your backyard? Marvelous landscapes permeate every corner of the Beehive State, so you won’t have to go far. Here’s how to get your adventure started.

Pick Your Destination

In this unique time, it’s wise not to stray too far from home. Everyone wants to get out and explore, but it’s important to not unduly stress the healthcare and public service resources of small communities.

PHOTOS BY HAGE PHOTO / UTAH OFFICE OF TOURISM

BY TONY GILL

47 If you live in Summit County, the vast wilderness of the Uinta Mountains is a short drive away. If you’re up near Logan, head to the nearby Wellsville Mountains, one of the steepest ranges in the country. Folks in SLC can head straight up the Cottonwood Canyons. Just do a quick Google search for “backpacking trails near me” and you’ll likely find a slew of results wherever you’re located.

Choose a Route

Let’s assume you need to work remotely on Monday, so you’re shooting for an overnight trip. Even if you’re more flexible, an overnight hike is a great place to start if you’re new to backpacking or haven’t done it in a while. Picking the right route involves finding a destination that gives you ample motivation to keep moving but doesn’t require an arduous trek that’s beyond your limits.

Personally, I enjoy hiking to a lake. They’re pretty, they have water you can drink, and often you can swim in them. Ibantik Lake in the Uintas and White Pine Lake in the Wasatch—no swimming at White Pine since it’s in the watershed—are a couple of great examples.

Just remember that both mileage and elevation gain play a huge role in how strenuous a hike is. Ibantik Lake is about four and a half miles from the trailhead on Mirror Lake Highway with 590 feet of elevation gain while White Pine Lake is five miles from the trailhead in Little Cottonwood Canyon with 2,500 feet of elevation gain. Despite similar distances, one of those is far more difficult.

PHOTO CREDIT TK

Research

Make sure to do a bit of research before you head out. Do you need any permits? Are dogs allowed?

What are the restrictions on where you can camp? All the information

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worth a trip

PHOTO BY HAGE PHOTO / UTAH OFFICE OF TOURISM

48

LEAVE NO TRACE

There are seven principles promoting conservation in the Leave No Trace outdoor ethic. Follow these principles every time you’re in the outdoors.

1. Plan ahead and prepare.

2. Travel and camp on durable surfaces.

3. Dispose of waste properly.

4. Leave what

5.

you find.

inimize campfire M impacts.

6. Respect wildlife.

7. Be considerate of other visitors.

you’ll need is readily accessible on the web.

Gear Up

The right gear can make or break your backpacking trip. “Don’t skimp when you’re getting new gear,” says Ultralight Adventure Equipment (ULA) owner Chris McMaster. “Modern gear is really light and strong. Buy nice or buy twice.”

ULA Equipment produces handmade backpacking equipment in Logan. That means when you purchase gear from ULA you’re not only supporting local business, but you can also be sure your gear is designed to survive the rigors of backpacking in Utah. The ULA Circuit pack weighs just two and a half pounds and can comfortably carry 35 pounds of gear. That should be more than enough to get you through an overnight trip. Their Tarp Tents include everything from ultralight one-person tents to robust four-person backcountry shelters.

You’re also going to need a sleeping bag, good footwear, and

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versatile clothing layers, but there’s a lot of personal preference involved in those decisions.

Reference a detailed backpacking checklist—REI’s comprehensive list is available on their website— for a complete inventory of essentials you need to carry.

435-753-5191, ula-equipment.com

Practice

Practice before hitting the trail.

Pack all your gear a couple times to find the best way to orient everything comfortably in your pack while allowing quick access to certain items like a camera or headlamp. Bring your full pack on a short day hike to make sure everything’s dialed.

Avoid carrying excess weight.

Try to identify what you need more of and which items aren’t essential.

“It never hurts to go a little overkill on food and water,” says McMaster. “And you don’t need as many clothes as you think. It’s okay to stink out there.”

Get Outside

That’s it. Now get outside, get sweaty and have fun!

The ULA Circuit is a high volume lightweight backpack (41 oz.) and you can customize the color. ($255) ula-equipment.com

BUY NICE OR BUY TWICE” –ULA OWNER CHRIS MCMASTER

The Canyon art installation by Gordon Huether

SAY HELLO TO AN AIRPORT WITH EXCEPTIONAL DINING AND SHOPPING. When the first phase of the brand new Salt Lake International Airport opens this September, there will be a lot for you to like – the views, the technology, the efficiency. But one of the things we think you’ll also like will be the variety, number, and caliber of the dining and shopping options. For a full list of all the new places to enjoy, visit SLCairport.com

50

outdoors

Let’s Get

VIRTUAL Exploring the outdoors while stuck inside

I momentarily let go of the handlebars to frantically wipe at the sweat dripping into my eyes. My pedal strokes deteriorated into desperate vaudevillian heaves. Through gritted teeth I persevered as the crest of the climb came into view. The only thing interrupting this dogged pursuit of

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nirvana was the blaring alert of an incoming Skype call from someone wanting to discuss how we can keep our audience engaged during COVID19-induced isolation. Yes, you’ve correctly ascertained I wasn’t approaching the apogee of an epic mountain in the southern Utah desert, but was

COURTESY ZWIFT

BY TONY GILL

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The Outdoor Cycling Pantomime

instead firmly affixed to a stationary bike trainer in my basement adjacent to a roaring furnace.

Likely you experienced something akin to this earlier in the year while attempting to enjoy nature’s visceral delights during social distancing. If your ear is more attuned to trained

health professionals and scientists than to bloodthirsty capitalist cranks who can’t fathom the measure of human life against regression in their stock portfolios, this is something you understand we’ll likely encounter again. Here are some ways to get your outdoor fix while trapped indoors.

Nobody cared about Zoom or Citrix before this coronavirus mess, other than those senators who bought stock while insisting, “nothing to see here.”

In the age of COVID-19, however, interactive online programs became integral parts of our lives, whether for tedious calls with brusque relatives or inspiring group sessions with the local yoga and fitness studios. Still, these virtual interactions don’t come close to approximating the feel of an authentic outdoor experience unless you’re cranking on the pedals.

Nothing is as good as putting tires to pavement, but some programs deliver a modicum of the sense of accomplishment as the real thing once you’ve deluded yourself through the monotony of isolation and the use of illicit substances.

The Peloton app isn’t just for people trapped in ill-advised Stockholmsyndrome-promoting propaganda ads. It can be used with any stationary bike setup—any spin bike or road bike with a traditional trainer, rollers, etc.—without additional specialized equipment. The $14.95 per month app is more analogous to a spin class than an outdoor ride, but the 90-day free trial should help you get a good workout through the next period of social distancing.

Those who want to chew some scenery while spinning should step up to Zwift. The full monty with the integrated smart trainer is a bit bourgie, but the app can be used on any trainer-or-roller-equipped bike along with an affordable speed and cadence monitor equipped with ANT+ or Bluetooth connection, which

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outdoors shouldn’t run you more than $70. Zwift delivers augmented reality courses and races through real-world terrain that should offer just enough motivation to stay in shape for when you’re allowed out of the house again.

The Zwift app costs $14.99 a month and has a 30-day free trial period. peloton.com, zwift.com

Views at Your Fingertips

VIRTUAL BIRDING

You can strap yourself to all manner of human hamster wheels to achieve the endorphin release of exercise, but it’s not easy to replicate the sense of grandeur and awe of nature’s wonders in your house. Virtual outdoor tours can get us through in a pinch.

After an ill-advised decision to offer complimentary entry to National Parks at the onset of the coronavirus outbreak in the United States, officials closed the parks. But just because you can’t physically enter Utah’s Mighty 5 Parks, doesn’t mean you can’t explore them remotely. The National Parks Service offers virtual shuttle tours of Zion National Park, first person virtual hikes of the Kayenta and Canyon Overlook Trails and even an Angels Landing eHike on their website. Or you can virtually visit Grand

View Point, Mesa Arch and Fort Bottom Ruin at Canyonlands if you prefer. Check out Bryce Canyon, Capitol Reef and Arches from your couch while you’re at it. It’s not the same as being there in person, but it’s a nice effort by the NPS to bring a piece of the parks to you.

In Park City, the Swaner Preserve and Eco Center has taken their programming online with SOLACE: Swaner Online Learning and Community Engagement. Swaner has put a five-week learning program for kids on their website, which includes detailed instructions for creative activities to help parents keep little monsters engaged and learning about local wildlife, plants and habitat. Adults can stay connected to nature through live webcams, live virtual nature walks, talks and workshops. nps.gov, swanerecocenter.org COURTESY SWANER PRESERVE AND ECO CENTER

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Swaner Preserve and Eco Center

allaboutbirds.com/cams, @cornellbirdcams

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PHOTO CREDIT TK

I’m an Always Be Birding (ABB) advocate. You’re out for a hike, and you see a bird? You’re birding. See some feathers while walking the dog? Birding.

Eating a sandwich and hear a chirp? Birding. Any time you’re outside, you could theoretically be birding. If you miss seeing avian friends while socially distancing, check out the Cornell Lab Bird Cams online or on Instagram. I’m not ashamed to admit I grew very attached to some osprey triplets during our first bout of COVID-19 isolation.

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park city LIFE ON THE OTHER SIDE

PHOTO VISIT PARK CITY

Spirit of PC . . . . . . . . . .56 The Covid Effect . . . . . 58 PC Life Ahead . . . . . . . 60

PARK CITY WILL BOUNCE BACK

BY TONY GILL

Life in Park City—like the rest of the world—has been upended. Summer here is synonymous with vibrant gatherings. Boisterous crowds line Main Street during the Tour of Utah’s final stage. The Silly Market takes over Historic Old Town with local artisans, food trucks and music every Sunday.

The Kimball Arts Festival brings world class artists to the heart of Park City.

This summer’s typical may feel atypical, but through it all Park City remains a beautiful, welcoming community. We’ll get through this together, and we’ll be back, stronger, louder and sillier than ever.

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Park City

Canaries in the Silver Mine Ski communities like Park City were among the first impacted by coronavirus.

BY TONY GILL

My phone kept buzzing. “Rudy Gobert just tested positive for coronavirus,” read the text from my friend. It was March 11, and I was hosting a local radio show as a volunteer DJ in Park City. Suddenly my sardonic news breaks in the middle of songs I didn’t feel like playing turned into actual breaking new snippets as Twitter lit up. Within minutes Tom Hanks announced he’d tested positive for COVID-19, the NBA had suspended its season and the president halted travel from Europe. Yet the handful of coronavirus cases in Utah were tied to international travel and life in Park City churned on. Then on March 14, the canary collapsed.

The canary, for the uninitiated, served as a harbinger of danger for miners. The diminutive birds would succumb to dangerous gases like carbon monoxide before people, alerting miners to the presence of a threat. With most of the United States blissfully inattentive to the looming specter of coronavirus, Park City and similar resort communities sounded the alarm with a pronounced thud.

On that fateful Saturday, Park City Mountain opened in a mostly typical manner.

The lodges served only grab and go food, but

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nobody was adhering to the only-ride-chairs-with-your-party mandate, and crowds were queued up for beer at Tombstone BBQ. In the afternoon, word spread: A doorman at a popular Main Street bar had tested positive for coronavirus, the first instance of community spread in Park City. The lifts wouldn’t spin again.

In the days and weeks that followed, the coronavirus case rate in Summit County exploded, ranking seventh nationally in infections per capita. Blaine County, Idaho, home to Sun Valley, and Gunnison County, Colorado, home to Crested Butte, also held the dubious honor of being in the top seven of all 3,142 counties in the country. With relatively low population densities, it seemed counterintuitive these small ski communities would be hit so hard, but each is a hub of nationwide and international travel far exceeding what population statistics would indicate.

As visitors flocked to the slopes in February and early March, coronavirus made an early entrance and silently spread for weeks before the threat emerged. On March 14, five of the eight cases in Summit County were from visitors. By March 27, it was only eight of 135. Strategy shifted rapidly from containment to mitigation. That same day Summit County became the first in Utah to issue a shelterin-place order. The prompt county response was admirable and spurred action throughout the state. Nobody asks to be the canary, but at least Summit County caught people’s attention.

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Park City

THE BIG ONE HITS PARK CITY When the COVID-19 dust settles, what will be left of Park City’s economy?

When people in Utah talk about “The Big One,” they’re usually referring anxiously to the possibility of a catastrophic earthquake. A series of seismic events— punctuated by a 5.7 earthquake—did rattle the state earlier in spring, but the big one that hit Park City was the economic devastation wrought by the coronavirus pandemic. Park City is far from alone in suffering collateral damage from the public health emergency, but the resort community’s social and economic realities collided with

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the timing of the crisis to present unique challenges.

Digging into the fiscal ramifications facing Park City doesn’t diminish the human costs of COVID-19 and in no way suggests tough decisions made in the service of public health were misguided. Instead it highlights the precarious economic underpinnings of a community with enormously unequal wealth distribution that’s dependent on seasonal tourist surges, rendering it particularly vulnerable in times of national economic disruption.

PHOTO ADAM FINKLE

BY TONY GILL

59 There’s recent precedent to what happens in Park City during a recession, as anyone who was here in 2008 and 2009 remembers. The recession fueled by the collapse in housing prices differs in ways from the current economic crisis, but there are still lessons to be learned. Speaking to Salt Lake magazine last spring for a story about housing prices, Keller Williams Associate Broker Erik Asarian said, “The biggest risks facing Park City don’t come from what’s happening locally. The way the stock market is trending nationally has a large impact, and drama in Washington can be felt here.”

When wealth evaporated and confidence cratered a decade ago, the second home market in Park City spiraled down. But the damage didn’t end there. The snow sports industry reeled as consumers shied away from big ticket items when faced with the loss of jobs and wealth. Actual dollars spent on alpine ski equipment fell nearly 18 percent in a single year. The same conservative spending trends led to an understandably pronounced decline in vacation spending. Lift tickets, hotels, ski lessons and fancy dinners on Main Street don’t seem so essential when people worry about paying the bills.

Similar things are happening now.

Unemployment numbers caused by the COVID-19 pandemic make those from the late aughts seem quaint. Even if we could expect a full return to normal life next winter, things would be dire for many businesses in Park City. The avalanche of uncertainty about what the future will look like makes things that much harder.

The ski industry and the communities it fuels depend on certainty for stability. Everything from season pass and lift ticket sales to the lodging market are buttressed by early purchasing decisions. Think how ownership consolidation of ski resorts, multi-mountain passes and early payment discounts have dominated by attempting to get people to put down money before something like fickle snowfall can dissuade them from heading to the mountains. In the age of coronavirus, uncertainty reigns. Both of Park City’s primary ski pass providers—Vail Resorts with the Epic Pass and Alterra Mountain Company with the

Ikon Pass—have offered some degree of pass insurance in the event we don’t have a normal season this winter. This underscores the cascading problems for businesses throughout the economy.

Park City’s acute shortage of affordable housing has made staffing an issue for years.

It’s difficult to find enough employees to staff resorts, restaurants and retail shops who can either afford to live in Park City or commute from Salt Lake City daily. That problem is certain to worsen if there isn’t guaranteed work and income resulting from intermittent or

Are We Having Winter This Year, and Should I Get a Pass?

Presumably it will still get cold and snow, but resort operations are up in the air. In the words of a senior operations staff member at a local resort who asked not to be identified, “I don’t know. And yes.”

At least both Ikon and Epic Passes offer some complimentary assurances for pass purchasers, and the lowest discounted rates are still available.

THE BIGGEST RISKS FACING PARK CITY DON’T COME FROM WHAT’S HAPPENING LOCALLY.” –KELLER WILLIAMS ASSOCIATE BROKER ERIK ASARIAN

indefinite closures in the face of COVID-19 resurgences. Relatedly, far fewer people will be booking trips in advance when they don’t even know if lifts will be spinning and restaurants will be open.

Everything here depends on an influx of tourism. Losing a month at the end of last ski season—after a sizable majority of expected revenue had already been collected—led to nearly a $4 million budget shortfall in Park City that had officials looking for more than $5 million in spending cuts. Ski resorts deferred planned capital improvements announced just months earlier. Massive development projects at Park City Mountain, Deer Valley and Mayflower Mountain Resort look riskier with the ski industry’s future in limbo.

The unknowns outnumber the known quantities by a long shot right now. It will be an uphill climb for Park City out of this economic ditch, and uncertainty is making those first few steps exponentially harder.

Ikon Pass “Adventure Assurance”: Pass purchase may be deferred for pass holder credit towards a winter 2021/2022 Ikon Pass product any time between September 10 and December 10. ikonpass.com Epic Pass “Epic Coverage”: Provides cash refunds for certain resort closures including those related to COVID-19 as well as refunds for eligible personal events like job loss and illness. epicpass.com

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Park City

KNOW WHEN TO GO “Try to avoid peak hours.

The rush after work is probably the busiest and late morning. It gets light early enough right now you can get two hours on the trail from 7:00-9:00 a.m. without seeing almost anybody,” Sturgis says.

THE GARAGE IS YOUR TRAILHEAD “Whenever possible, walk or ride to your activity. People who don’t live together are wisely driving separately, but it’s led to very crowded parking at trailheads.”

GO SOLO AND KEEP YOUR DISTANCE “For many, using the trails is about being sociable, but we can’t do that to a large degree right now. Limit your group size, and don’t send a huge group text out to organize an activity. Once you’re on the trail remember six feet is the minimum distance, so try to keep a buffer that’s closer to 10.”

BRING A MASK “Exercising in a mask can be difficult and uncomfortable.

You don’t have to wear a mask all the time but carry one with you. If you see a crowded intersection or trailhead, stop and put your mask on. If nothing else, it will help you and others be more aware about maintaining distance.”

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Social Distancing on the Trail How to navigate COVID-19 norms while enjoying the outdoors

BY TONY GILL

“Nature isn’t closed ,” the man proudly proclaimed while removing his mountain bike from the boutique hitchmounted rack. The parking area at the North Round Valley Trailhead was packed. Despite a rope and sign indicating a closure, the Basin Rec Bike Park trails were dotted with trains of riders following each other around berms and over jumps. Under blue skies and a warm spring sun, it almost felt like there wasn’t a coronavirus-related shelter-in-place order in Summit County. It seemed every housebound outdoor enthusiast eager for a bit of trail therapy in Park City agreed.

I looked sheepishly down at my handlebars as I pedaled past a group at the trailhead kiosk.

“Just get on the trail, and things will thin out,” I thought. How wrong I was. The Happy Gilmore

trail has bi-directional traffic and was flush with bikers, hikers, joggers, dog walkers, birders and more. Everyone seemed jovial—if a bit stilted from lacking practice in social interactions— going to great lengths to maintain six feet of isolation. But at intersections, narrow sections of trail and around corners that became difficult.

Being outside, getting exercise and blowing off steam is important during a pandemic, but only if done responsibly. I got the feeling I was being part of the problem, so I spoke with A NOTE ON RISK Charlie Sturgis, During the coronavirus pandemic, it’s important to avoid stressing the Executive Director healthcare system with preventable of the Mountain injuries. Whatever activity you’re Trails Foundation, doing outside—running, biking, climbing, etc.—stay within your limits about being part of and avoid taking unnecessary risk. the solution.

62

WHERE WILD THINGS THE

B Y

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M A R Y

B R O W N

M A L O U F

IVANA CAJINA

ARE

MEGAN MARIA BELFORD

A

Any sunny afternoon, the main drive at Salt Lake City’s Memory Grove is filled with pedestrians—dogs running blissfully free, nervous girls in poofy wedding gowns posing for their bridal photos in front of monuments, proud new parents with strollers—it looks as idyllic as a latter-day version of Seurat’s famous pointillist painting, La Grande Jatte.

The path continues to cross Bonneville Blvd. and for many, the day’s outing ends there. Because once you cross the street, although you’re in the same canyon, you’re not in the same place. The end of the parking lot marks the entrance to Uintah-Wasatch-Cache National Forest, a place managed but not groomed. A wild place in the middle of the city, just a few blocks from the state capitol building.

Here, it’s common to see tarantulas scuttling across the road and rattlesnakes sunning themselves on the warm pavement. In the fall, hunters in full camo with guns or bows over their shoulders hunt for wild turkey and mule deer. On the cliffs over City Creek, eagles and other raptors scan the valley for small prey.

It’s a sweet walk or bike ride for many nature-lovers, who hike the trail or walk the asphalt road up past the Water Treatment Plant to the Bonneville Trail. It’s all pleasant forest-bathing. Until you see the bears.

“I was on my way home from my usual walk,” says artist Todd Powellson, who routinely walks his dog, and sometimes his parrot, up the canyon. “I was right near the gate when I saw a female black bear and two cubs foraging nearby.”

So what do you do when you see a bear?

“I backed up slowly about 30 yards,” says Powellson.

“Until I thought the bear couldn’t see me. And I just waited about 15 minutes.”

Bears have good close-up vision but their long distance vision is not so good.

Granted, it’s a kind of thrill to see a bear—one of the quintessential wild creatures still among us in a world that often seems too tamed by humans. But wild is the word here.

By spring 2019, the Department of Wildlife Resources (DWR) received more than 25 reports of bears getting too close to humans, breaking into coolers, rummaging in trash cans or dumpsters, rampaging through campsites. Twenty of those incidents occurred in Central Utah or along the Wasatch Front. That’s a big jump in comparison to 2018, where during the entire year there was a total of 25 bear encounters.

Also last summer, a family of mountain lions were caught on camera as they prowled around the water treatment plant

63

further up the same trail in City Creek Canyon where Powellson saw the bears.

Bobcats roam around the Huntsman Center and the Mt. Olivet Cemetery.

Cougar prints were seen in the snow outside a cabin in Brighton.

In fact, it seems that Utah’s large predators are daring to get closer than ever before.

The American Black Bear (Ursus Americanus) is native to Utah—biologists estimate there are around 4,000 black bears in Utah currently, though the population fluctuates. (The last Grizzly in the state, Old Ephraim, an 1,100-pound behemoth who still lives on in campfire tales, was killed in 1923.)

They are called black bears, but actually their coloring varies from brown to beige to cinnamon. Like their scarier and larger

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64 INJURIES TO HUMANS BY BLACK BEARS ALMOST ALWAYS INVOLVE FOOD

WITH DWR

–DARREN DEBLOOIS, GAME MAMMALS COORDINATOR

WHAT ABOUT WOLVES? No wolves live in Utah.

Or, a few wolves live in Utah.

Or, a wolf lived in Utah but someone shot it.

The question of wolves in Utah gets bandied about between pros and cons every few years or so. Should we reintroduce wolves the way they’ve done in Yellowstone? There is no question that wolves have lived in Utah, but after a concentrated effort by the Federal government to wipe them out, wolves have only occasionally been sighted near the New Mexico or Idaho border. But the DWR has been urging the legislature to delist wolves statewide. Because the problem, of course, is not a wolf in Utah. It’s packs of wolves in Utah. Wolves hunt in packs and few things alarm a rancher more than the idea of a pack of wolves. Usually, that lone wolf you saw is a coyote.

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cousin the Grizzly Bear (Ursus horribilis) black bears are omnivores, but black bears eat less meat than Grizzlies, subsisting mostly on berries, mast, acorns nuts, roots and pinons.

And of course, human food.

“Injuries to humans by black bears almost always involve food,” says Darren DeBloois, Game Mammals Coordinator with DWR. “Last year, a bear squashed a camper’s tent and the person inside was scratched.” (Note: A black bear’s claws are about 1 ¼ inches long—they’re the only bear that easily climbs trees—so a bear 'scratch' is not as mild as it sounds.) “In Moab, a bear took a chunk out of an open-air camper’s head.”

“Make no mistake: If a bear attacks you, its intent is to eat you and a bear typically weights 150-200 pounds.”

So why are we seeing more bears among us?

“There are more bears and several things going on all at once that explain why there’s been an increase in the number of bears

65

IF YOU ENCOUNTER A BLACK BEAR. Note: This is not what to do if you encounter a grizzly bear.

• Stand your ground and stay calm.

• Do not lie down.

• Give the bear a chance to walk away.

• Smoothly prepare to use your bear deterrent spray.

BEN OWENS

• Do not run or climb a tree.

in the last few years,” explains DeBloois. “Bears’ ranges change; we’ve seen them in new places in Northern Utah. I mean, Bear Lake is named that for a reason—historically, there were Grizzlies there.” Now black bears come and go. Their core regions are the Wasatch Front from Salt Lake City south, the Book Cliffs, The LaSal Mountains and Boulder Mountains. A dry summer sent them into hibernation earlier and the wet spring encouraged an increase in the number of bears—they hibernated longer and woke up hungrier.

About 30 bears wear GPS collars, but, ironically, bear population is primarily estimated by the number of dead bears the hunters bring in.

“We judge by how old the bears are that the hunters get,” says DeBloois. “We want to see older animals.”

DeBloois says scarce resources make them move; the last few years of drought have caused more nuisance incidents. “It was a heavy winter, so they came out of their dens late in the year,” says DeBloois.

“They generally hibernate early, around October. Then at some point,

• A bear is not being aggressive by grunting or standing up; it is just checking you out.

• If the bear attacks you, spray it in the head. It’s over 90% successful in warding off bear assaults.

• If you have a firearm, shoot to kill, not to warn.

• Fight back. Many people have won this fight.

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IF YOU ENCOUNTER A COUGAR • Stop. Never run from a cougar.

Do not approach the cougar.

• Maintain eye contact.

• Pick up children and pets or keep them very close.

• Stand up tall.

• Do not crouch or squat.

• Make yourself look bigger by raising and waving your arms or jacket above your head.

• Talk firmly in a loud voice, back away slowly and leave the area.

• Fight back if you are attacked.

Protect your head and neck.

• If you are aggressive enough the cougar will probably flee.

If you have an encounter with aggressive wildlife, please alert the Utah Division of Wildlife Resources (UDWR) office near you. If the encounter or sighting occurs after hours or on the weekend, please call your local police department or county sheriff’s office, who can contact a conservation officer to handle the situation.

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67 AN INCREASE IN THE NUMBER OF MULE DEER ALWAYS MEANS AN INCREASE IN THE MOUNTAIN LION POPULATION

PRISCILLA DU PREEZ

–DARREN DEBLOOIS, GAME MAMMALS COORDINATOR

they’ll come out like Punxsutawney Phil, take a look around and either stay or go back to bed.”

Bears mate in June, but implantation is delayed—if food is scarce, the female can reabsorb the fetal cells. The DWR visits dens of collared bears at the end of January and February to see how many cubs there are. “Once the females are awake, they tend to come down into the valley to find food,” says DeBloois.

Those are the bears Powellson met on his city hike.

“We’ve also seen an increase in the number of mountain lions—more encounters with humans and a bigger population,” DeBloois says. "An increase in the number of mule deer always means an increase in the mountain lion population.”

The mountain lion, also known as cougar, puma, catamount, screamer or panther and properly called Puma concolor, live all over Utah, from the High Uintas mountains to the dry rocky deserts of southern Utah. They like pinyon-juniper and rocky areas where they can find good cover—their tawny color blends in easily and its long tail provides balance for clambering among rocky cliffs.

Unlike bears, cougars have to kill to eat.

Their main prey is mule deer, so when you see a herd of deer, there are likely to be cougars in the area. In 2018, a cougar was sighted at Oakridge Elementary school grounds and another was captured in a yard in Tooele County.

The past few years have seen big increases in the number of mule deer,” says DeBloois. “That means more mountain lions.” Cougar tracks can be deceiving— because their nails are retractable like domestic housecats, the cougar tracks lack nail prints so the three-inch track may look tame when they’re seen in the snow, like they were often this spring around Brighton. The lions (no relation to the African lion, by the way) follow the deer to lower elevations during the winter and tend to be seen more by humans then. They hunt at dawn and dusk.

Adult cougars can weigh anywhere from 90 to 200 pounds; males weighing more.

That’s plenty big enough to take down an elk if they get a chance, often caching the kill to return to later. And there are no cougar predators, just themselves (males fight for territory and occasionally eat cubs) and us. And, of course, the environment.

There are about 2,700 cougars in Utah; last year the DWR increased the number of hunting permits to 678, alarming conservationists who argue that killing the young inexperienced lions will destabilize the cougar population. They point to studies proving that getting rid of the cats upsets the balance between predator and prey. They say there is less livestock depredation when mountain lions are left alone and other deterrents are used.

Humans are still the apex predator in Utah.

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SALT LAKE MAGAZINE’S

& A FEW OF THE WORST.

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ILLUSTRATION SCOTT PETERSON

E

very year Salt Lake magazine’s list of “bests” is different but this year has been unlike any other. We couldn’t begin talking about the best in the state without mentioning first responders who gave up sleep and safety to take care of us during the COVID-19 pandemic. Or the hundreds of small businesses, restaurants and shops who pivoted, changing their business model overnight to survive. Not to mention our fellow citizens who changed their lives and routines in the effort to keep one another safe. Dozens of new fundraising and sharing groups have been started to help our city through the crisis.

It’s times like these we all realize what a great city this is.

Nevertheless, there are countless smaller delights we’d like to point out in case you missed them. Or want to join us in their celebration.

We know: We left out your favorite. So speak up and let us know! Go to saltlakemagazine.com and tell us all about it—give us your two cents.

69 THE FORMER STAR OF WALKABLE CULTURE, THE NEIGHBORHOOD’S A VICTIM OF ITS OWN SUCCESS, BUT THERE ARE STILL SOME PLACES.

Sugar House

BEST:

HOBBIT-SPOTTING

Not here. We don’t really understand how Allen Park, originally a private bird sanctuary, got its nickname of Hobbitville, unless it was dubbed that by some very stoned teens. But it’s a beautiful, woodsy and secluded spot east of Westminster College on 13th East. And there are a few birds around the small houses in the trees. Allen Park was off-limits to the public until recently—it’s now under contract by the City of Salt Lake. Restoration work can begin when they raise the needed $200,000. And you can donate here: utahopenlands.org/allen-park

BEST:

PAWS FOR THE CAUSE

(TEA ZAANTI) COURTESY TEA ZAANTI; (ALLEN PARK SIGN) JEN HILL

Covid Heroes

BEST:

TEA-COCKTAILS

“Have your spot of tea every Sunday at 2 pm.” When TEA ZAANTI’S new location in Sugar House opened four days before the quarantine, owners Scott and Becky Lyttle had to get creative in their outreach to customers. “Becky (my wife) and I started a live Instagram show Sundays at 2 p.m. to talk tea and tea-cocktails. Our customers have been amazing, our online orders are what is keeping us afloat,” says Scott. 1944 S. 1100 East, SLC, 801-906-8132, teazaanti.com

It’s no big secret—with 21.5M followers on Insta and at least 35 hits topping charts, 24-year-old Post Malone crosses and bends every musical genre and demographic. Say what? His phone number is 817-270-6440 and btw, he chooses to live in Cottonwood Heights, Utah. From reliable sources (my kid’s FB) he’s been spotted stopping by WinCo in South Salt Lake, not once, but several times.

Following Post Malone’s live and at-home Nirvana tribute concert on April 24, 2020, he raised over $4.2 for the United Nations Foundation’s COVID-19 Solidarity Response Fund.

The BEST FRIENDS LIFESAVING CENTER in Sugar House exists to save the lives of dogs and cats, but holding a sleepy kitten or taking an energetic pup for a stroll around the block benefits their health and well-being and may serve for your own as well. Beyond pet adoption, donations and volunteering, Best Friends provides many other events and educational opportunities, and as things got shifted around a bit this year, be sure to check out their site for updates. At times like this, our pawfooted friends are going to save us all.

2005 S. 1100 East, Sugar House, 801574-2454, utah.bestfriends.org WORST:

BYE-BYE TRACI’S GARDEN CENTER, HELLO??

When Traci’s Garden Center was closed and the lot sold, the community and surrounding neighborhood grieved.

Traci’s supplied our plant starts, seeds and soil amendments for years, and its side lot filled with mature trees made Traci’s even more wonderful. As the new developers quickly excavated and leveled the entire lot, including all of its trees, we felt it like an assault. While we know development and change is inevitable we sure hope the new owners have plans to replenish it with more than new buildings and a paved parking lot (trees perhaps?).

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70 SALT LAKE IS A CITY WITH ITS HEART IN THE RIGHT PLACE.

Salt Lake City BEST:

BEST:

You put on your mask and you brush your hair out of your eyes. For a number of months those were the two must-do’s before you left the house. I mean, who decided that barbershops (and salons, for that matter) were non-essential businesses?

There’s no better place to shed your Covid shag than at CITY BARBER. Go on and get a hot shave too. online. getsquire.com/brands/citybarbers

In an unusual move for a private business, our own beloved HARMON’S grocery store took a stand on the referendum rejecting the proposal to tax food, providing a place for people to cast their vote in various Harmons locations around the valley. harmonsgrocery.com

THE LONGHAIR SPRING

BEST:

EVER

With 1,223 wins, Jazz Coach JERRY SLOAN is in the top five amongst his peers. Sloan's hardnosed coaching laid all the groundwork for a fledgling Jazz team struggling to stay in the NBA and took them to the top. Sloan died in May.

SOMETIMES, YOU HAVE TO TAKE A STAND.

A DIFFERENT KIND OF RABBIT HOLE

The city of Salt has always leaned towards big rock and roots music, but Kelly Salmans has stubbornly dug out a home for the most American of musical forms, jazz. Down in the dark, the point is to shut up and listen. That—not picnics, pipes and wine—is what music is for. THE RABBIT HOLE: 155 W. 200 South, SLC, 801285-6494, lakeeffectslc. com; facebook.com/ jazzattherabbithole/

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BEST:

EVERYTHING NOT VERY OLD IS NEW, OR AT LEAST COOL, AGAIN

The meaning of vintage seems to have changed, but that’s not actually true; what’s true is that you’re older. “Vintage,” a word used by winemakers to designate an especially good single year, is drastically different when it comes to fashion. Here it means old (at least 20 years), but curated old.

Someone went through old stuff and decided it was cool. And you believe them. Vantage has the latest version of this kind of cool to the nth degree. VANTAGE VINTAGE: 774 E. 800 South, SLC, 385-315-1848, @vantageslc

(RABBIT HOLE) COURTESY RABBIT HOLE; (VANTAGE VINTAGE) ADAM FINKLE

BEST:

71

BEST:

ACCIDENT

Look, we’re not exactly happy that the golden MORONI on top of the temple lost his arm during a recent earthquake.

We know it’s a lot of money and trouble for our friends at the Church of Jesus Christ of Latter-day Saints and that they might have to bite into that $100,000 billion rainy day fund. But the loss did give rise to a ton of funny memes showing the saint holding aloft something other than his end of days trumpet. P.S. Better get along with that temple retrofit. Earthquakes are occurring all the time now.

(NORMAL ICE CREAM) @BRENT_COURTNEY; (HALLPASS) COURTESY HALLPASS

Covid Heroes

The renowned Utah Opera Costume Shop which usually plies its needles making elaborate costumes for operas all over the western United States, made hundreds of masks for Salt Lake Medical Center and other groups in the Salt Lake Medical community. Using unused remnants, some from the Opera’s recent production of The Little Prince, the expert stitchers made more than 400 masks in two weeks, using a design that included stretch extenders to alleviate the discomfort of elastic chafing around the ears and proving again that art matters in many ways. Utahopera.org

BEST:

GO AHEAD. HAVE SOME CAKE.

Not to be frivolous about something that was deadly serious, but how much did you miss your hair salon during our period of self isolation?

I mean, what color is your hair now? And who knew? At CAKE, you can put your whole look back into working order, from toenails to that stuff that’s been hanging in your eyes for the last few months. CAKE HAIR SALON: 1010 State St., SLC, 801-355-0235, cakehairsalon.com

house-made waffle cone taco + horchata ice cream + dark chocolate dip + dark chocolate pearls

BEST:

YOU WANT OPTIONS? WE GOT OPTIONS.

The ultimate in self-serve restaurants, HallPass is like a food truck heaven, only all the food from pizza to tacos to savory waffles is under one roof and, well, there aren’t any trucks.

Anyway, it’s a great option for pre- or postcinema and the Megaplex Theatres is right up the escalator. HALLPASS: 153 S. Rio Grande St., Suite 107, SLC, 801-415-9886

BEST:

I WANT IT NOW.

You never know when you’re going to want ice cream but if you’re at home, the craving is likely to hit when you’re settled, in your sweats, bingewatching and definitely not in the mood to go out again. No problem.

NORMAL ICE CREAM delivers—a choco-taco, a gingersnap-cream cheese ice cream sammy, or whatever your heart desires. You have to imagine that Heaven will have this service.

Normal.club

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72 WHERE SALT LAKE CULTURE IS GOING BEST:

South ofSlc

FLOWERS, VIRTUAL OR NOT

Now is the season for weddings, showers and social events galore, and here’s hoping we won’t have to Zoom them. But even if, a stunning floral arrangement or perfect gift from Enchanted Cottage Floral & Gifts will inspire.

And walking around enjoying the store and beautiful surroundings is pretty nice too. 611 W. 12300 South, Draper, 801-268-8243, enchantedcottagefloral.com BEST:

SPA RHEA in Draper has a non-invasive technology which claims to do the workout without working out. The claim is that one session triggers 20,000 muscle contractions, or the equivalent of 20,000 squats in one go (that’s impressive.) EMSculpt’s high-intensity focused electromagnetic current takes you past what voluntary muscles could ever do. And stepping into the gym for the real thing wouldn’t hurt either. 656 E. 11400 South Suite M, Draper, 801-849-1604, sparhea.com

BEST:

FLY WITH THE GREEN FAIRY

Utah’s own HOLYSTONE DISTILLING participated in last year’s SLmag Farm To Glass Cocktail Contest, along with 20 bars and local restaurants. Prior to the final showdown at Publik, Ethan Miller from Holystone demonstrated for us on ABC4’s Good Things Utah, how to create the Autumn Fairy, using their own Navy Strength Gin and Absinthe Verte—known in the 1800s as “the Green Fairy” and believed to be addictive (not to worry).

If you wish to attempt this at home, grab these ingredients, a cocktail shaker, martini glass and prepare to fly.

207 W. 4860 South, Murray, 503328-4356. holystonedistilling.com

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HOLYSTONE’S AUTUMN FAIRY Shake the following with ice: • 1.5 oz Holystone Navy Strength Gin • 2 oz Orange juice • 0.5 oz Holystone Absinthe Verte • Dash of Bitters Lab Bitters • Splash of Grenadine Strain into a martini glass or similar and garnish as you please.

BEST:

CATCH THAT FRAGRANCE? IT’S A SANDWICH MADE WITH FRESH BREAD.

There is nothing as appealing as the aroma of fresh bread. Okay, bacon. But something that really sets VILLAGE BAKER apart from the others is their fresh-baked breads.

These guys know how to build a great sandwich, exceptional create-yourown pizzas, baked goodies and even salads with homemade dressings.

1658 W. 9000 South, West Jordan, 801-565-0055, (5 other locations) villagebakerfood.com

Covid Heroes

UTAH COMMUNITY ACTION’S FREE CURBSIDE MEALS FOR KIDS

The need for feeding our kids is always there, but with the COVID-19 situation keeping kids from schools and Head Start programs, the increase in economic hardships due to lowered wages, furloughs and lay-offs, the need has been amplified.

Kids going hungry is something that should never happen, not here, and not now. Utah Community Action is one local nonprofit that took on the task of serving free curbside meals for those 18 and under. These meals include enough nutritious and fresh food, fruit and veggies to supply breakfast, lunch and a snack. Cartons of fresh milk are given as well. And for babies and small children: powder formula, baby food, wet wipes and diapers.

UCA’s curbside meals have been available at 8 Head Start locations around Salt Lake and Tooele Counties.

Donations are needed and appreciated. utahca.org

(HOLYSTONE DISTILLING) COURTESY HOLYSTONE DISTILLING; (SPA RHEA) ADAM FINKLE

BUILD UP YOUR BACKSIDE

73 BEST:

MAKE MONDAY ALLITERATIVE WITH MAKI AND MARTINIS

(THE CHARLESTON RESTAURANT) COURTESY THE CHARLESTON RESTAURANT

THE GARAGE GRILL, Draper’s only brewery/ restaurant is locally owned and features a full menu including tavern favorites such as sandwiches, pizzas and sushi. Wait, sushi? Yes indeed. Garage Grill makes some mean maki. Pair that up with a martini and you’ve got a classic Monday night combo.

Along with their Salt Flats brews, they’ve got a few classic race cars inside (it is called the Garage for a reason). 1122 East Draper Pkwy., Draper, 801-5233339, thegaragegrill.com

BEST:

A KICK-ASS (LITERALLY) WORKOUT Check those egos at the door. This UNIFIED BRAZILIAN JIU-JITSU program is led by certified black-belts John Carlquist and James Gardner. Their competitive titles and five-star reviews may seem intimidating, but never mind, they’ll make this a fun workout—if you think being held down while you’re dripping with sweat and having an armpit in your face sounds fun. For once in your life, get away from your Mortal Kombat game screen and take it down onto a real mat. Don’t have a uniform?

No problem, you can borrow one of theirs. 10382 S. Jordan Gateway, South Jordan, 801-561-2535, unifiedbjj.com

BEST:

BEST:

Oh please! For the best frozen custard, burgers and sizzling hot AMAZING onion rings, get on over to FREDDY’S FROZEN CUSTARD AND STEAKBURGERS. And, we almost forgot to mention, their Freddy’s original Patty Melt: two steakburger patties, Swiss cheese and grilled onions on toasted rye bread. 1146 Draper Pkwy., Draper (multiple locations around SL) freddysusa.com

When Chef Marco Silva renovated a historic downtown Draper home to create THE CHARLESTON RESTAURANT, it was to be like no other. When you think Charleston, you think of southern warmth and hospitality, dining by candlelight and the sultry delights of the Jazz Age. The menu warms up with their classic oven baked focaccia or Chef Silva’s personal recipe artichoke soufflé.

Equally impressive is their dessert menu. Try some warm croissant bread pudding or Alice’s passion fruit mousse, adapted from Chef Silva’s mom. The Charleston Draper, 1229 Pioneer Rd., Draper, 801550-9348, thecharlestondraper.com

AMERICANA YOU CAN TRUST

BEST:

IN-TOWN TOW

(Hey, it comes in handy to know who’s good. Right?) Ok, we hope you’ll never need one, but if you ever did. MCNEILS AUTO & TOWING is family owned and operated and offers the best towing in town. 10665 S. 700 East, Sandy, 801-566-8585, mcneilsutah.com

BEST:

BEING ALONE TOGETHER

After weeks of staying at home, we exceeded our together family quality-time requirements for the year, don’t you think?

And the TREEHOUSE ATHLETIC CLUB is big enough to have everyone spread out and enjoy themselves. With pools (plural), an indoor rock wall, fitness classes, racquet and pickleball courts, day camps for the kids, a day spa and Protein Foundry, please. 1101 Draper Pkwy., Draper, 801553-0123, treehousefitness.com

JAZZ IT UP!

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74 THE HEART OF THE STATE’S ORIGINAL CULTURE IS GETTING HIPPER ALL THE TIME.

Utah County

BEST:

GET YOUR SLOW FOOD FAST.

With items on their menu like Miso Barbacoa Salad and Umami Tostadas, LOLA’S real slow fast food takes international fusion cuisine to new heights. This is a mustvisit. 411 E. 1400 South, Orem, 385-888-3005, visitlola.com BEST:

MEET A G-RATED VERSION OF THE BACHELOR:

Have you ever been curious about the dating scene at BYU? PROVO’S MOST ELIGIBLE mimics ABC’s “The Bachelor/Bachelorette”’s TV series, LDS culture-style. All while heeding the honor code, so it goes without saying there is no champagne or private invitations to a “fantasy suite.” Heavens no!

Still, things can get hot in the quest for an eternal companion. Want to apply for the next season? Maybe the spirit will move them to pick you. provosmosteligible.com

BEST:

YOU CAN GET A GOOD CUPPA JOE IN UC

You’ve come a long way, Provo, because yes, there’s a legit coffee roaster in town. Preach to us about the bean, GREAT BASIN COFFEE But wait, do we trust these guys?

Cause all those coffee-growing regions (Columbia, Ecuador, Ghana) are LDS mission locations? Nah. As it turns out, owner Mike Cunniff is an east coast transplant who fell in love with skiing in Utah, and Alex #HoldTheCream Kopelson is a homegrown vegan hippie. Evidence enough, we believe—good coffee can be found in Utah County. 1106 S. State St, Unit 16, Provo, greatbasin.coffee

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Technology companies from Utah’s SILICON SLOPES partnered with the state of Utah to launch a program designed to more quickly establish mobile testing sites across the state.

The “Utah Crush the Curve Campaign,” is designed to fill some of the gaps in COVID-19 testing in Utah, especially in Utah County.

Utah has tested more people for the COVID-19 coronavirus than most other states.

BEST:

IT’S LEGAL TO CHILL IN UTAH COUNTY

HEMPLUCID creates CBD products (extracted from whole plant hemp and not just hemp seed oil, and there’s a big difference) in Utah County (yes, you read that correctly). We always appreciate companies that are transparent and informative—and you can learn a lot from their IG posts. Clearly, they know their CBD. For instance, in one post they explain why CBD products are so expensive—sourcing and growing hemp organically is not easy or cheap, and the whole FDA lab testing thing to ensure you’re getting something that is safe isn’t either. 4844 N. 300 W. Ste. 202, Provo, hemplucid.com

(GREAT BASIN COFFEE) COURTESY GREAT BASIN COFFEE; (LOLA) COURTESY LOLA

Covid Heroes

75 THE UN-SALT LAKE IS TAMER THAN ITS HISTORY, BUT STILL A PLACE ALL ITS OWN.

Ogden

BEST:

PLACE TO GET HEALTHCARE FOR YOUR FIRE-BELLIED NEWT

BEST:

HAVE YOUR HOT, COLD, CENTERVILLE & SYRACUSE

(CENTERPOINT THEATRE) COURTESY CENTERPOINT THEATRE; (TWISTED SUGAR) COURTESY TWISTED SUGAR

Yes, TWISTED SUGAR serves those crazy mixed-soda drinks, but they also have some of the best cookies and baked goods north of Salt Lake. The best: The superrich frozen hot chocolate, a summertime addiction.

Locations in Centerville, Syracuse, Layton and more.

HeyTwistedsugar.com

Seriously. Our reporter knows: it was his fire-bellied newt. Also his bearded dragon and his rats. According to him, “This vet gives them the love and adoration they deserve, not just reserving their “Awww” and “Hey there, little guy,” for the animals that don’t gross out your mom.” On top of that, the vets at PARRISH CREEK VETERINARY CLINIC are knowledgeable about exotic pets and provide you with a care guide for yours. 86 N. 70 W St., Centerville, 801298-2014, parrishcreekvet.com BEST:

SALUTE TO FLAG ROCK

Hike to FLAG ROCK, a moderate climb past an old mine (Patsy’s Mine) and a rocky ridge with an American flag blowing in the wind and views of Davis County and the Great Salt Lake. Yes, it’s tempting to want to see the sunset through the flag in the evening, but parts of the trail are narrow, so be careful and take a flashlight. Farmington, Utah

BEST:

THE STARS AT NIGHT

The COMPASS ROSE LODGE is Ogden Valley’s newest hotel. Technically in Hunstville, this 15-room boutique is one of two hotels in the country built around a high-tech telescope where guests can explore Ogden Valley’s nearby International Dark-Sky Park in great detail.

Views of the rings of Saturn or Jupiter’s Galilean Moons and spectacular deep-sky objects including galaxies, nebulae and globular clusters await those seeking to peer farther into space. Visitors can even take a snapshot of the galaxy home with them. 198 S. 7400 East, Huntsville, 385-2794460, compassroselodge.com

BEST:

FAMILY ENTERTAINMENT FOR THE FAMILY

Family-centered shows in a familycentered town, that’s what CENTERPOINT THEATRE in Centerville offers. It sounds like a title from a Robert McCloskey children’s book, the actors, directors, ushers and everyone else who put their hearts and souls into their work at Centerpoint are those kinds of characters.

Look for well-established shows like The Scarlet Pimpernel, Newsies and Music Man. 525 N 400 W, Centerville, 801-298-1302. centerpointtheater.com

Centerpoint Theatre’s production of Shrek The Musical

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76 SALT LAKE’S SUBURB JUST UP THE HILL

Park City

BEST:

LET LOOSE THE DOGS!

BEST:

TRAFFIC MITIGATION PROJECT THAT MAY NEVER BE FINISHED

Slated to be completed by the end of summer, these marvelous circular thoroughfares, the JEREMY RANCH ROUNDABOUTS, have been confounding drivers for over a year with their endless lane mutations. When they’re done, they’ll offer a huge traffic reduction benefit for people in Pinebrook and Jeremy Ranch, if people ever learn how to navigate them.

BEST: BEST:

THE EASIEST WAY TO HEALTHILY FEED A TRIBE

Somebody once told me, “Frisbee golf is neither.” Well, that person wasn’t aware of the post-coronavirus need we’d have for something vaguely resembling athletics! If you don’t have fun playing disc golf with beautiful views of the Wasatch—for free—you’re doing it wrong. Do it right at: TRAILSIDE DISC GOLF COURSE. 5715 Trailside Dr., Park City

Feed a family of four with delectable, healthy food for just $30? Sign us up.

At VESSEL KITCHEN, you pick a protein—the falafel is the best in the state—and two sides—think basmati and quinoa, some Thai slaw and roasted beets—and have yourself a hassle-free feast. 1784 Uinta Way, Park City, 435-200-8864, vesselkitchen.com

PICK UP A NEW PSEUDO-SPORT

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BEST:

TAKE YOUR LAST RUN ON LOOKOUT RIDGE

Often the last run of the day greets skiers with ragged, refrozen ruts and boilerplate ice we’re just happy to survive. LOOKOUT RIDGE at Park City Mountain is the exception with improbably resilient conditions and an increasingly steep grade that will have you laying them on edge all the way to après at Canyons Village. parkcitymountain.com

Covid Heroes

GOGGLES FOR DOCS

Goggles for Docs is an effort to get used or new goggles into the hands of healthcare workers who currently have no eye protection as they treat COVID-19—turns out your old ski goggles work perfectly.

You can take yours to Utah Ski & Snowboard and drop them in the bin out front. U.S. Ski & Snowboard, 1 Victory Lane, Park City.

(LOOKOUT RIDGE) DAN CAMPBELL

In addition to having the only trails where you’re legally allowed to walk alongside an untethered furry friend, ROUND VALLEY boasts numerous trailheads and purpose-built trails do a marvelous job of dispersing trail users so your dog is free to express his inner wild side.

77

WORST OF PARK CITY:

NIMBYISM

(UMBRELLA BAR) PARK CITY CHAMBER/ BUREAU; (PARK CITY NURSERY) COURTESY PARK CITY NURSERY; (FIVE SEEDS ESPRESSO) COURTESY FIVE SEEDS ESPRESSO

Nimbyism (Not In My Backyard) has become a scourge so popular, it’s crossing party lines in Park City. Whether it’s Old Town homeowners objecting to urgently needed affordable housing projects they worry will impact their real estate values or the militant “locals only” attitude that permeated through town as the COVID-19 crisis took hold, exclusionary attitudes are a poor fit in Park City. Whatever your age, demographic or tax bracket is, you can’t thrive without the other ones up here. Act accordingly.

BEST:

REIMAGINE THE MOUNTAIN BIKE TRAIL

BEST:

BESTPRESSO

Traditionalists get a double espresso pretty much every time they walk into a place that serves coffee.

Try to find a better one than what you can get at FIVE SEEDS ESPRESSO. It doesn’t hurt that you can wash it down with pulled pork eggs Benedict. 1600 Snow Creek Dr., Park City, 435-901-8242, five5eeds.com

BEST:

LOOK THOUGHTFUL, EVEN IF YOU’RE NOT.

THE PARK CITY NURSERY does more than just keep your yard from looking like the vacant lot next to a poorly managed recycling plant, it can make your panicdriven, last-second gift purchase make you look thoughtful. Between the flower barn, the garden boutique and a staff armed with deep local knowledge about what actually grows up here, Park City Nursery has your back. 4459 N Highway 224, Park City, 435-6491363, parkcitynursery.com

Last year, Basin Rec transformed THE DROP OUT TRAIL into a flowy slice of paradise. With newly built jumps, g-force inducing berms and a convenient location that’s perfect for a quick after-work spin, The Drop Out has become a new Park City classic. basinrecreation.org/ trail/glenwild

BEST:

VEGETARIAN FOOD HEARTY ENOUGH FOR APRES? YES.

THE UMBRELLA BAR at the base of Park City Mountain seems like an inefficient use of space and the food is made in a cramped trailer across the deck. At first blush you may think the veggie burger from such an establishment wouldn’t be a standout, but you’d be wrong. The finelygrilled patty comes from one of those delicious, new age meat imposters and the whole package is thoroughly satisfying after a day on the slopes.

3720 N. Sundial Ct., Park City

BEST:

KUDOS TO THE MOST IMPROVED SANDWICH

Not to slander the OG Version, but the updated chicken parmesan sandwich at DAVANZA’S made a massive leap up the submarine sandwich rankings when it swapped to crispy breaded chicken. You won’t be disappointed. 690 Park Ave, Park City, 435-649-2222, davanzas.com

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78 RED ROCK. RED ROCK. BUT WAIT, THERE’S MORE. BEST:

Southern Utah

ROCK OCTOPUS?

Occasionally your palate demands that you overlook local sourcing—missing out on the charred Spanish octopus at KINGS LANDING in Springdale would be a tragedy. Although the duck confit salad is also destination-worthy and even without food, the views are delicious. klbzion.com

BEST:

REASON TO TAKE YOUR EYES OFF THE ROAD

BEST:

BEST:

SNOW CANYON STATE PARK is a 7,400acre scenic park quietly tucked amid lava flows and soaring sandstone cliffs in the 62,000acre Red Cliffs Desert Reserve, a strikingly colorful and fragile desert environment. Majestic views and the subtle interplay of light, shadow, and color dancing across canyon walls rival other, more famous parks. Not to mention 38 miles of hiking trails and equestrian trails. stateparks.utah.gov/parks/snowcanyon/discover/

BRIAN BECKSTRAND built a small ninja course in his backyard for his kids to play on and then decided that he wanted to join in—he competed on seasons 7 and 8 of the hit show American Ninja Warrior and just missed qualifying for the national finals. This inspired Brian to open The Grip and his backyard course has now grown to a physical location with well over 50 obstacles. thegripfitness.com

DON’T OVERLOOK THIS PARK

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BE A NINJA!

BEST:

COMBINATION OF CONTEMPORARY AND CANYON

WOOD ASH RYE offers a warm, welcoming environment where fresh breads and pastries come hot out of the oven daily— the menu features a unique and comforting spin on American cuisine coupled with a wide selection of unique craft cocktails, available with meals or in the comfortable in-house lounge. theadvenirehotel. com/wood-ash-rye-restaurant/ BEST:

FIRST BEER IN TOWN

Established in 2018, SILVER REEF BREWING COMPANY was the first distillery and brewery in St. George in over 150 years. Its mission is to provide the city and beyond with delicious beer, made from the freshest ingredients possible. Silver Reef has brought beer back to Southern Utah and now you can find Silver Reef all over the state. stgeorgebev.com/home

(SNOW CANYON STATE PARK) MATT MORGAN / UTAH OFFICE OF TOURISM; (WOOD ASH RYE) COURTESY OF WOOD ASH RYE

The route of the BUTCH CASSIDY 10K/5K RACE on November 14th starts from Springdale and follows the Virgin River to the ghost town of Grafton, going through some of the most spectacular scenery in the state. springdaletown. com/396/butchcassidy-10k/5k-race

79 IT’S GETTING CLOSER EVERY DAY

West Side BEST:

(VANS SKATE PARK) COURTESY VANS SKATE PARK

SOUTH OF THE BORDER PASTRIES

BEST:

BEST:

Pretty much an instant tiny hit, even on the west side of town where taco standards are higher. It’s fast-casual—what isn’t?— and could be described as a hole in the wall, so think take-out but take your time with the extensive salsa bar. Taco fillings include the truly authentic, like lengu and cabeza, as well as popular carnitas and fish, and because the kids in this familyowned place are vegetarians, there are plenty of veg options, too. Located at the other 9th and 9th—SANTO TACOS: 910 N. 900 West, SLC, 801-8934000, santotacos.com

Popsicles, called paletas in Spanish, are a Mexican tradition—to get a true taste, stop by ANGELITOS in Rose Park. Half the space of the little cafe is taken up by a freezer case packed with colorful popsicles, the glassine wrappers making them a pastel rainbow. The range of flavors puts Baskin-Robbins to shame: The strawberry one tastes just like a frozen berry; arroz tastes like frozen rice pudding. Try the mango; jamaica; coconut; nut; cajeta; guyaba; pineapple; tamarind. Check out the mango-chile pop, rosy red and studded with yellow chunks of mango. The pineapple popsicle is all juice and shredded fruit. Shake a little tajine over it.

WEST TACOS

ICE ON A STICK

PANADERIA FLORES BAKERY’s cases are filled with a lot of things you’ve never heard of, but they are all obviously delicious. Some are takes on familiar dishes, like the chocolate version of flan, some are seasonal specialties like pan de muerte for Dia de los Muertos. Others like the sweet moist cornbread, are unlike anything I’ve tasted before—more like a pudding but clearly not one. The fun is trying them all. 1625 W. 700 North, SLC, 801-533-0209

BEST:

BEST:

UTAH STATE FAIRPARK gained a major new attraction when Vans donated a state of the art skate park to Utah last year as part of its Vans Park Series. The facility was opened by none other than super skate star Tony Hawk and immediately hosted the Pro Tour World Championship. In a place where most recognized sports happen in the winter, The VANS Skatepark is a serious upgrade for warm weather sport fans.

155 1000 West, SLC, 801-72-7800

Salt Lake City Mayor ERIN MENDENHALL promised to plant 1,000 trees in Salt Lake City’s Westside Neighborhoods while she was in office to help mitigate the worst air quality in the city. She kicked off her initiative on Arbor Day with a tree planting at Rosewood Park. With some help from her friends, mainly The Clark and Christine Ivory Foundation, she planted 25 Turkish Filbert and Redbud trees at the western edge of the park, bringing the total number of trees planted to 700. Rosewood Park, 1400 N. 1200 West, SLC, ivorygreen.com

SKATE FAIR

Tony Hawk was on hand to officially open the brand new Vans - Utah Sports Commission Skatepark last September

FIRST STEPS

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Summertime slush—soft cold slurpy sweet treats— are the classic seasonal delight. Here’s where to get the best and how to make them yourself.

BY MARY BROWN MALOUF ILLUSTRATIONS BY SCOTT PETERSON

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WHAT IT IS A legacy of the cereal-crazed 80s, when every young-adult comedy (think Seinfeld) had characters standing around eating cereal and Cap’n Crunch was the preferred coders’ snack, ice cream with cereal toppings is kind of a genius combo, taking sugared cereals off the breakfast table and putting them where they belong: in a dessert course.

fr ozen ma rg arit a WHO DOES IT BEST

Spilled Milk Ice Cream and Cereal Bar, a food truck that does what it says.

Find them on Facebook.

HOW TO DO IT YOURSELF Could it be any easier?

Make an ice cream cone, any flavor. Stick cereal— Fruity Pebbles are a favorite—over your ice cream and crunch away.

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Hawaiian Shave Ice

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WHAT IT IS Shaved ice—usually called shave ice— is finer than the ice used in sno-cones, softer so it melts on the tongue. It has a long history—some date its origin to 7th century Taiwan. The Japanese who came to work in Hawaiian sugar plantations brought shaved ice along with them and it became a signature island treat.

Now it’s everywhere.

WHO DOES IT BEST Hokulia Shaved Ice, 1501 N. Canyon Rd., Provo, 801-602-6683. There are several Utah locations in this nationwide chain.

Hokuliashaveice.com

HOW TO DO IT YOURSELF Process 6 cups of ice, 2 cups at a time, until they are fine, not crunchy. Use the pulse function to do this. Add food coloring. Place a scoop of ice cream in each serving dish, top with shaved ice and drizzle with plum syrup (Simmer 1 pound of pitted peeled plums with ½ cup sugar and 1 tablespoon lemon juice until sugar has dissolved; cook further about 20 minutes. Strain and chill until ready to use.) Or use sweetened condensed milk.

Sprinkle with coconut flakes.

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WHAT IT IS To be clear, there are two kinds of milkshakes—the soft-serve one served at fast food restaurants that is so thick you can’t suck it through a straw and the one made with scooped ice cream and milk. We call these “real” milkshakes, but we like both.

Iceberg Drive Inn opened in 1960 and at first served “real” milkshakes, developing a reputation for innovative flavors. But customers requested a thicker shake, and owner Lamar Sorensen developed the Famous Thick Shake, so thick it stands inches above the rim of the cup. A raspberry shake from Iceberg is a definitive Utah treat.

Tonyburgers serves the best “real” milkshake in town.

Made with scoops of ice cream blended with milk and

flavoring, you can suck it through a straw and drive a car at the same time.

The Original Iceberg Inn, 3900 S. 900 East, SLC, 385-474-6254. icebergdriveinn.com.

The first Tonyburgers, 100 W. Parrish Lane, Centerville, 801-298-0473. tonyburgers.com There are lots of locations of both these restaurant chains; find more on their websites.

HOW TO DO IT YOURSELF

Hawaiian Shave Ice

To make a thick shake like the ones at Iceberg Drive Inn, you really need special equipment.

But to make a real milk shake, just bring out the blender. Let your ice cream soften slightly before using. Place 4 scoops in a blender with ¼ cup whole milk and a few drops of vanilla. Blend, stopping occasionally to scrape down the sides, until it’s as thick as you like it. It’s pretty to top it with whipped cream and a cherry, but completely unnecessary.

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PHOTO CREDIT TK

WHO DOES IT BEST

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WHAT IT IS It’s Starbuck’s fault—iced coffee got all dressed up with a lot of flavorings.

But you may be able to make this better at home if you follow The Chunky Chef’s recipe below.

Hawaiian Shave Ice WHO DOES IT BEST

Red Moose Coffee Company, 1693 S. 900 East, 801-906-8864, redmooseroasting. com. Most of their extensive coffee menu can be made frozen.

HOW TO DO IT YOURSELF Pour 2 cups brewed coffee into ice cube trays and freeze. Blend the coffee ice with 2 cups milk, 4 Tbsp. chocolate syrup and 3 Tbsp. sugar and blend until slushy. Top with whipped cream and a drizzle of chocolate syrup.

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Hawaiian c I a v h e e 86

WHAT IT IS

Invented in Taiwan in the 1980s, bubble or boba tea is tea, with or without milk, with tapioca balls in it.

There are lots of versions—you can use black, green or oolong tea; add coconut milk, almond milk, cow’s milk (skim or whole, condensed milk.)

WHO DOES IT BEST Tea Bar, 1201 Wilmington Ave., SLC, 385-322-2120. facebook.com/ TEABARUTAH

HOW TO DO IT YOURSELF

fr ozen ma rg arit a

To brew your tea, measure 2 tablespoons of black tea in 2 ½ cups of water. Let steep 5 minutes, then strain. Mix together ¼ cup hot water and ¼ cup dark brown sugar; stir until dissolved over low heat. Boil 4 cups of water, add tapioca balls. In a few minutes, they’ll float to the top. Then cover and cook about 15 minutes, stirring occasionally. Basically tapioca is like a pasta made from cassava root and different brands have different instructions. Do what the box tells you to! Strain the boba and pour the brown sugar syrup over it. Let steep a few minutes and cool. Put the boba in a glass, top with tea and finish with a dollop of lightly whipped, unsweetened cream.

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WHAT IT IS

The classic tequila and lime cocktail transformed into slush. The frozen margarita was invented by Mariano Martinez a Mexican American inventor, entrepreneur, and restaurateur in Dallas, Texas. In 1971, he adapted a soft serve ice cream machine to making margaritas and college has never been the same since.

Purists may prefer the original drink, shaken and strained into a coupe, but on hot summer days there’s a lot to be said for a frozen ‘rita.

WHO DOES IT BEST Chile-Tepin, 307 W. 200 South, SLC, 801-883-9255. chile-tepin.com

HOW TO DO IT YOURSELF You really need a heavy duty high-speed blender like a Vitamix to get the right consistency for a frozen margarita or there’s no point in making one—this is a party drink. Put ¾ cup tequila, 1.2 cup Triple Sec, 2 Tablespoons agave nectar (blends better than sugar) and ¾ cup fresh lime juice in the blender with about 4 cups of ice and let’er rip. Salt the rims of your glasses by dipping the rim into a saucer of lime juice, then a saucer of salt, pour in the drink carefully and garnish with a lime wheel.

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2020: COVID INSPIRES THE RETURN OF THE DRIVE-IN Sandy left Danny at the Drive-in, he was stranded.

After a slap to his face, he walks through the parking lot, singing his sad tale with the backdrop being the large and illuminating outdoor screen. And the scene that is showing on it is equally great. It’s the classic cartoon drive-in theatre intermission show, with dancing concessions, popcorn, soft drinks, and hot dog doing circus tricks. It’s summer, by gum, pack in those kids, blankets and pillows into the car, and make it an American movie-going experience.

a&e ARTS | ENTERTAINMENT

Poetry: Ballam . . . . . . . 90 Film: Marshall . . . . . . . 91

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a&e

A POET LAUREATE IN LOGAN:

Shanan Ballam One thing that never “closes” is poetry.

BY JEN HILL

Since it first opened in 1948, the Redwood Drive-in Theatre has thankfully kept up with the times and technology. First-run movies appear sharper and brighter with the use of state of the art digital projectors—and no hook-to-your-window wired speaker either—an FM audio broadcast system sounds a heap better than that fuzzy system of yesteryear. Not only that, but some regular theaters have converted to drive-ins during quarantine: Water Gardens Cinema 6 in Pleasant Grove has converted into an impromptu drive-in movie theater.

Redwood Drive-in Theatre 3688 S Redwood Rd, West Valley City Redwooddrivein.com Adults: $10 Kids 5-9 $1.00 Water Gardens Cinema 6 912 W Garden Dr, Pleasant Grove watergardenstheatres.com General Admission: (Ages 12 -59) $6.75

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Here’s a little something about Logan. It has its own Poet Laureate— who knew?

Shanan Ballam was appointed as the city’s official ambassador of literary culture in 2019 for a five-year term.

With this, she will coordinate with the Logan Library and teach free poetry writing workshops for aspiring poets of all levels.

A collection of Ballam’s poetry was recently published—Inside the Animal: The Collected Red Riding Hood Poems.

In a series of poems, Ballam unearths novel perspectives that drift far beyond the simple folk tale of the naive red-cloaked girl bringing a basket of goodies to her grandmother. New characters are introduced, as the narrative of Red Robin Hood’s own mother is shared, the grandmother’s memories about her husband—even the picnic basket has a “wonderful willow” tale to tell, and yes, the wolf does too.

In, “Red Riding Hood Opens the Door,” Ballam gives compassion and complexity to that nasty, and very hungry, wolf.

Prior to becoming a Laureate, Ballam has taught poetry, writing, and composition at Utah State, and earned an MFA in poetry writing from the University of Nebraska and BA in English from Utah State.

Inside the Animal: The Collected Red Riding Hood Poems, 2019, 72 pp Main Street Rag ($14) mainstreetragbookstore.com

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Film Marshall The Mormon Renaissance Man.

BY JEN HILL

PHOTO COURTESY JEAN MARSHALL

“Art attempts to cut through the routine muddle and the mundane ritual of our daily life to help us see patterns and directions. But that doesn’t mean that art is meant to be a substitute for life; on the contrary, art is meant to be an intensifier, an illuminator, and a clarifier of life.”—Don Marshall, “Tuning In and Turning On to the Arts” New ERA, Aug 1979.

That’s a fairly radical assessment of the power of the arts but it was the view held by Don Marshall, well-known and possibly most-loved Humanities Professor at Brigham Young University—not a place noted for edgy ideas.

Marshall ran the International Cinema program at BYU for 25 years, traveling to film festivals and arthouses across the country, spotting new films like Cinema Paradiso, Rhapsody in August, Babette’s Feast, Come and See to bring back to

campus and exposing his students to powerful films (with subtitles no less) which they otherwise might never have seen. Marshall’s philosophy about the importance of art and his passion for film had a lasting effect, and has influenced many living in Utah and beyond to continue to support independent and international cinema.

His colleague Jon Green described Marshall as “a rarer bird or, more properly said, an amphibian, as much at home in the studio creating works of art as he is in the classroom, critiquing works of art.”

Marshall and Green team-taught “Humanities Intro to the Arts” in the old 2084 JKHB, the original home of BYU’s International Cinema.

Along with classes, Marshall directed the BYU International Cinema program. He looked for foreign films to meet the needs of all the language classes and eventually expanded his program to several films a week, with faculty members giving a short lecture before one of the films on Wednesdays. Every year he traveled to New York for two or three weeks to view films on projectors in the distributors offices as well as in theaters to select films that met his standards and were acceptable for BYU students. He watched as many as six a day taking notes on his clipboard. Then he began going to film festivals in Cannes, later Toronto and Montreal, Palm Springs, San Francisco and sometimes in Moscow or Italy or Hong Kong.

Green says, “Don raised the place to international prominence as a platform for great films. A noted film critic once wrote: “There are two places where you can see the world’s best art films: at Cannes, France, and in Provo, Utah.”

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PREDICTION:

TO-GO IS HERE TO STAY To say nothing of the wine

Honestly, whether and when fear of catching Covid-19 ceases, the virus is part of life now. And so is curbside dining. Wise restaurateurs will continue to offer the to-go option even after their dining rooms are filled again—it's just too convenient and customers love it as an option. Local wine professional Jim Santangelo, sommelier and owner of Wine Academy of Utah, has been part of Salt Lake City's wine scene for decades. “When this first hit, I thought, what am I going to do about my business?” he says, “And how can I help other people?” Pivoting fast, as so many food businesses have had to do, he came up with Curbside & Wine SLC, pairing wine with food ordered from fine restaurants that now had to rely on take-out business. Santangelo picks up food and takes it back to the Wine Academy where he discusses his pairings.

His show can be watched Wednesdays and Fridays at 3 p.m. on Facebook and IGTV, or catch episodes at wineacademyofutah.com or saltlakemagazine.com.

ON THE

table FOOD | DINING

Curbside & Wine . . . . . 93 Liberty Market . . . . . . . 94 Sustainable Kitchen . . 96 Finca Returns . . . . . . 100

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LIBERTY PARK FARMERS MARKET The Liberty Park Farmers Market helps support local farms and businesses by bringing fresh local produce directly to the Liberty Wells community. A smaller, more intimate market experience than the big Downtown Farmers Market, offering a handful of fresh produce, eggs and honey vendors, as well as arts and craft vendors. Accepts DUFB.

THE HISTORY It’s a stretch to think about the city of Salt Lake some 140 years ago. But if you could—you would see the beginnings of a new centralized city park.

Back in 1881, 80 acres were purchased by the city, and even before that, Brigham Young had trees planted there.

PEOPLE

The Lady of Liberty Park Why Liberty Loves Valerie Vaughn

BY JEN HILL

A

t the heart of the Liberty Wells community is Liberty Park and at the heart of Liberty Park is Valerie Vaughn. Ask a Liberty Wells resident— they describe Vaughn using words like “tireless” and “supportive.” She’s first to come and last to leave in her volunteer efforts, serving on the council, managing several community gardens, attending park events. Plus, she founded the Liberty Park Farmers’ Market.

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About Valerie’s vibrant community spirit and wish to serve others, Zachary Bartholomew, organizer of Liberty Park’s annual British Field Day says, “This strong woman deserves some credit, which she’d never ask for.” On market days, with great enthusiasm, volunteers and vendors run to greet her with open arms, and heck, we don’t blame them one bit.

Fridays June-October, 4 pm. until dusk libertyparkmarket.com

The purpose of a park is to allow the community access to a safe, beautiful, open green area to recreate.

As a park, over the years many things have been added, and Liberty is unique because of its pure underground stream, and if you haven’t stopped to drink at one of its water fountains, we advise you to take a sip.

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

GUIDE LEGEND E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Expensive, $26–50

O

Very Expensive, $50+

BLUE PLATE 2020 Salt Lake magazine Blue Plate Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

Quintessential Utah

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING Bambara Chef Nathan Powers makes

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

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. grandamerica.com EGN HSL The initials stand for “Handle Salt

Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial.

The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-5399999. hslrestaurant.com EGLLL–MLL

JULY/ AUG.

La Caille Utah’s original glamour girl

has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.

The interior has been refreshed and the menu

by Chef Billy Sotelo has today’s tastes in mind.

Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. lacaille.com EGMM

HAofLL

Log Haven Certainly Salt

Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying 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. log-haven.com EGN–O

FA M E

Pago Tiny, dynamic and foodBLUE PLATE 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, 801-5320777. pagoslc.com EGM–N Pallet This low-profile warehouse-chic bis-

tro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-9354431. eatpallet.com EGM

20

Listings

Provisions With Chef Tyler Stokes’ bright,

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

Table X A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-5283712. tablexrestaurant.com EGM–N

AMERICAN CASUAL Avenues Bistro on Third This tiny an-

tique storefront has new owners—Chef Mike Ritchie, proprietor of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets, Moroccan-spiced duck and crafted chicken hash are some of the upscale yet homestyle dishes om the menu.

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. bluelemon.com GL–M

This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

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on the table

HOME COOKING

Sustainable Kitchen Swaps 5 ways to reduce waste

BY K AITLYN CHRISTY

1 KICK THE COFFEE FILTERS!

To reduce your paper waste, replace those paper coffee filters with a reusable coffee filter. Not only does this reduce waste, but it saves you money in the long run. Bonus: reuse those old coffee grounds by making a hand scrub or use them to scrub pots and pans!

3

5

AMERICA LOVES THEIR PAPER TOWELS.

RECYCLE! THE RIGHT WAY! Glass,

But it’s a toxic relationship, according to the EPA paper and paperboard products made up the largest percentage of all the materials in municipal solid waste. So replace paper towels with darker colored towelettes. Reserve a towelette for each form of cleaning, one for glass, one for dishes, one for the usual kitchen wipe-down. After a day or two of use, wash and reuse them! It’s that simple!

2 REPLACE PLASTIC WRAPS/ PLASTIC BAGGIES WITH REUSABLE FOOD WRAPS, LIKE ONES MADE WITH BEESWAX.

Say a much-needed goodbye to plastic and wrap your sandwiches, snacks and leftovers in an eco-friendly material.

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4 TRY BULK REFILLS.

There’s no need to continue buying multiple plastic containers filled with cleaning products every other week at the grocery store. Reuse those bottles and refill them with sustainable cleaning products at a local bulk refill spot.

styrofoam, plastic bags, food wrappers and napkins/tissues are all things that CANNOT be recycled in your recycling bin. Be sure to swap the plastic bags for reusable ones and take glass to the many glass recycling locations around the city and/or sign up for curbside glass recycling.

97 Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and veggie burgers. 2041 S. 2100 East, SLC, 801463-1151. GL Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. caffeniche.com 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. citrisgrill.com EGM

Copper Kitchen A welcome addition to

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

Copper Onion An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion.

Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-3553282. thecopperonion.com EGL–N Cucina Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. cucinaslc.com 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. thedodorestaurant.com 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. epiccasualdining.com EGM

Hub & Spoke Diner Scott Evans’ (Pago,

Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–ex-

pect a line. 1291 S. 1100 East, SLC, 801-487-0698. hubandspokediner.com 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. leftforkgrill.ipower.com EGL Little America Coffee Shop Little America has been the favorite gathering place for 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. saltlake.littleamerica.com EGL–M London Belle Supper Club It’s a combo

deal—restaurant and bar. That means you have to be over 21 to enter but it also means that you can stay in one place all evening. Their kitchen serves up everything from duck confit nachos to their signature 12 oz Niman Ranch ribeye. 321 Main Street, SLC 801-363-8888. londonbelleslc.com EGM

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 menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. littleamerica.com EGL–N 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, 801-5961350; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com GL Nomad Eatery Nomad is fast and casual,

but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal.

2110 W. North Temple, SLC, 801-938-9629. nomad-eatery.com EGM

Oasis Cafe Oasis has a New Age vibe, but the

food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space­—being both imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com EGL–M

One-0-Eight Chef-owner James Dumas, opened his own place in one of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-906-8101. one-0-eight.com EGL–N

Oquirrh Little and original chef-owned bistro offers a menu of inventive and delicious dishes— whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent. 368 E. 100 South, 801-359-0426. oquirrhslc.com EGL–N Pig and a Jelly Jar Great chicken and waf-

fles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-695-5148. pigandajellyjar.com 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, Bldg. C, South Jordan, 801-679-1066. porchutah.com EGM Porcupine Pub and Grille With 24 beers

on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday.

Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801942-5555. 258 S. 1300 East, 801-582-5555, SLC. porcupinepub.com EGM

Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL Restaurants at Temple Square

There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffetstyle (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-5391911), 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. templesquare.com/dining/ GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe.

3474 S. 2300 East, East Millcreek, 801-2776499. rootscafeslc.com EGLL

Ruth’s Diner The original funky

trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here.

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

Rye The food rocks at this hip version of a

diner connected to Urban Lounge. At breakfast

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GARDEN TO TABLE

Grow Your Own Pea Shoots In Less than 2 Weeks

BY JEN HILL

M

icrogreens are all the rage for urban gardeners, and for smart reasons. They are quick (less than two weeks) and easy to grow if you have limited space, and provide a delicious and fresh veggie option to your diet. In essence, growing your own microgreens provides almost instant garden gratification.

While I grew this “microplot” of pea shoots using a planting tray that can be found at many local nurseries, microgreens can be grown in a baking dish. Providing

good drainage and being careful not to drown your seedlings in a pool of water is important.

Microgreens require a high number of seeds—and seeds are in high demand right now—is everyone growing pea shoots and other microgreens? Anyway, seeds may be difficult to come by. Your best bet may be to call Millcreek Gardens, IFA, Mountain Valley Seed Co., Grand Prismatic Seeds or order online. Once you’ve got a tray and some seeds, here’s your step by step:

• Prepare your planting tray with an organic potting mix that has all the good stuff like mycorrhizae (we call it “mike”) fungi to stimulate root development.

• Press seeds gently down into the soil, cover with a light dusting of soil.

• Water regularly, keep the soil moist and indoors you see sprouts. (Remember: moist but not in a pool of water either).

The soil should never completely dry out, ever. Microgreens don’t need full sun, a sunny window will do, but you could take them outdoors on a warm day. Remember, these are babies—be careful not to shock them and check them frequently for moisture.

In less time than you think, they’ll be ready. I wait until the growth is more than a few inches and the true leaves have formed. Then you can trim them and taste for tenderness as well.

Delicious as a garnish on a number of dishes, in salads, on top of grilled meat or on soup (on top of potato soup is dynamite), heck, on macaroni and cheese even.

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UPDATE

Consequences of COVID —with a happy ending Pago Group is alive and hungry

Scott Evans

I

’ve had a lot of time to think,” says Scott Evans, a bit wryly.

Ever since the much-lauded opening of Pago in 2009, Evans has been a force in the Salt Lake dining scene. After Pago’s success, he opened Finca, a Spanish tapas-style restaurant, which he soon moved to a large downtown location while opening diner-style Hub&Spoke in Finca’s original location. East Liberty Taphouse followed, then he opened Trestle where the beloved Fresco used to be, and Birdhouse near East Liberty at the height of the fried chicken rehatch.

It was a lot in a short time and the shortage of good wait staff and the chef merry-goround meant constant reshuffling and retraining. Evans is a self-defined concept and front-of-the-house guy. “I come up with a concept, organize and oversee service, develop a beverage program and give the chef a menu to start from.”

Like most of us during the downtime required by the pandemic, Evans has been reconsidering things. Also like many of us, he had to figure out how to survive in business and consider what he really wanted out of it.

“It’s always been about following a personal passion,” says Evans. Focusing on that, he decided to sell the Taphouse and Birdhouse, with the building they’re in, to his partners, while taking over 100 percent of Pago with Chef Phelix Gardner. “I’m relaunching Finca in the space where Trestle was with Mike Ritchie (formerly owner of the

IF YOU GO

ADDRESS: 1513 S. 1500 East, SLC WEB: fincaslc.com PHONE: 801-532-3372

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now-closed, much-lamented Fireside) as chef.” Ritchie was one of the opening chefs at Pago.

“I’ve always loved Spanish food and wine and tapas still aren’t really being done anywhere in Salt Lake,” Evans says. “It’s a very muddled term.”

Both restaurants will continue to offer curbside dining and a limited, counter service lunch. “The market has become much more casual than it was when I started Pago,” says Evans.

And COVID has taught all of us, in every business, the importance of being able to pivot and expand our ways of doing business.

For Evans, this means working with an experienced, talented chef who understands the necessity of consistency as well as the power of invention and who can see the kitchen as a business as well as a creative space. He also believes in a chef-partner model of restaurant management—his chefs work towards partial ownership—he’s looking for people who have done their runaround time as young chefs and are more mature.

“Guests shouldn’t be used as guinea pigs,” says Evans, whose chefs have gone on to start their own restaurants like Oquirrh or Table X. “I’ve been thinking about when I was happiest in this business and what I really want to do,” says Evans.

“And that led me to launching Finca for the third time.”

This Finca will open with curbside takeout at the beginning of June; by the middle of that month, Evans plans to start limited dining in at Finca.

ADAM FINKLE

BY MARY BROWN MALOUF

The Italian Way.

I T ’S A F A M I LY T H I N G . . .

We combine our passion for family with our love of food, wine, and the finer things in life. After coming to the USA in 2013, we knew 2 things...we wanted to share our culture through cuisine and we knew that we couldn’t do it alone. Our family has not only been supportive of our dream but many have joined our crusade, relocating from Italy to help bring authentic Italian flavors to Utah.

5 locations in the Salt Lake area | www.siciliamiautah.com

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(which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655. ryeslc.com EGLL

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

314 W. 300 South, SLC, 801-366-4484. carluccisbakery.com GL

Silver Fork Lodge Silver Fork’s kitchen han-

City Cakes & Cafe Gluten-free that is so

dles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. 11332 E. Big Cottonwood Canyon, Brighton, 801-533-9977. silverforklodge.com EGL–M

Stella Grill A cool little arts-and-crafts-style café, Stella is balanced between trendy and triedand-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. stellagrill.com 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, 801-2551200. tiburonfinedining.com EGLLL Traditions Plan your meal knowing there will

be pie at the end of it. Then snack on pigs-inblankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey.

Then, pie. 501 E. 900 South, SLC, 385-202-7167. traditionslc.com EGLL

BAKERIES Amour Cafe The jammin’ duo John and Casee

Francis have a home for their Amour Fruit Spreads business, sharing space with a brightly-lighted cafe and plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. amourslc.com GL

Baking Hive Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too.

3362 S. 2300 East, East Millcreek, 801-419-0187. bakinghive.com 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 as authentic as SLC can get. 779 S. 500 East, SLC, 801-906-0698. bagelproject.com GL The Big O Doughnut Vegan. Doughnuts.

Need we say more? Blueberry-lavender, tofutti cream cheese, etc. 248 W. 900 South, SLC, 385770-7024 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. biscotts.com GL

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good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac n’ chezah. 1860 S. 300 West, SLC, 801-3592239. 192 E. 12300 South, Draper, 801-572-5500. citycakescafe.com 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. evasbakeryslc.com GL

Fillings & Emulsions This little West-side

bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants.

Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com GL

Gourmandise This downtown mainstay has

cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. gourmandisethebakery.com 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. grandamerica.com GL

Les Madeleines The kouign aman still reigns

supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. lesmadeleines.com GL

Mrs. Backer’s Pastry Shop A Salt

Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop. 434 E. South Temple, SLC, 801-532-2022. mrsbackers.com 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. socupcake.com 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, 801883-9741. tuilebakery.com GL

Vosen’s Bread Paradise This German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-322-2424. vosen.com GL

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake City’s best,

Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801484-5963. patsbbq.com EGL

R and R Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show. 307 W. 600 South, SLC, 801-364-0443.

Other locations. randrbbq.com GL–M The SugarHouse Barbecue Company

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

BAR GRUB & BREWPUBS Avenues Proper Publick House It’s a res-

taurant 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. avenuesproper.com EGM

Bohemian Brewery & Grill Bohemian

keeps a firm connection to its cultural history— so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.

94 E. Fort Union Blvd., Midvale, 801-566-5474. bohemianbrewery.com EGM

Level Crossing Brewery Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie. 2496 West Temple, SLC, 385-270-5752. levelcrossingbrewing.com EGM 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. 273 Trolley Square, SLC, 801-521-8917. desertedgebrewery.com 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 the Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com EGM

Squatters Pub Brewery One of BLUE PLATE the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. squatters.com EGLM

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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, 801-7831127. wasatchbrewpub.com EGLM

BREAKFAST/LUNCH ONLY The Daily Chef Ryan Lowder’s only non-

Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing.

Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits. 222 Main St., SLC, 385322-1270. thedailyslc.com GL

Eggs in the City A familiar face in a whole

new space—the favored breakfast joint has moved to Millcreek.Hip and homey, all at once.

2795 South 2300 East, SLC, 801-581-0809. eggsinthecity.com 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 (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net 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, 801-4851134. millcreekcafeandeggworks.com GL

BURGERS, SANDWICHES, DELIS Diversions Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy. 535 N. 300 West, SLC, 801-657-7327. diversioneatery.com EGL 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. feldmansdeli.com GL J Dawgs All big and all natural, whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here. 341 Main St,, SLC, 801-438-6111. jdawgs.com GL Pretty Bird Chicken Chances are you’ll still

have to wait in line at Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate.

Go early—Pretty Bird closes when the kitchen runs out of chicken. 145 S. Regent St., SLC. prettybirdchicken.com EGL

Proper Burger and Proper Brewing

Sibling to Avenues Proper, the new place has

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expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801906-8607. properburgerslc.com EGM

Publik Kitchen Same ownership as Publik coffee, 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. publikcoffee.com GL Shake Shack The national favorite has landed in Utah and surely there will be more to come.

Danny Meyer’s all–american favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors. 11020 S. State Street, Suite B, Sandy, 385-276-3190. GL Siegfried’s The only German deli in town

is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com 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. 613 E. 400 South, SLC, 801-410-0531. tonyburgers.com GL

COFFEE 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. caffedbolla.com GL

La Barba Owned by locally owned coffee

roasters—a favorite with many local restaurants— this little cafe off of George serves coffee, tea, chocolate and pastries. 327 W. 200 South, SLC, 801-457-0699. labarbacoffee.com GL

Campos Coffee Roastery & Kitchen An

Australian coffee bar , this particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL

Publik Serving the latest in great coffee; the

old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-2008693. publikcoffee.com GL

Salt Lake Roasting Company SLC’s origi-

nal coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans. 820 E. 400 South, SLC, 801-748-4887. roasting.com 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. theroseestb.com GL

CENTRAL & SOUTH AMERICAN Arempa’s Happy, casual Venezuelan food— arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a chocolate filled tequena. 350 E. State St., SLC, 385-301-8905. arempas.com. GL Braza Grill Meat, meat and more meat is the

order of the day at this Brazilian-style churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM

Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 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, 801-2200500. rodiziogrill.com EGM

Texas de Brazil The Brazilian-style churras-

caria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801232-8070. texasdebrazil.com EGN

CHINESE & PAN-ASIAN Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com 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. bobaworld. blogspot.com GL–M Ginger Street Chef Tyler Stokes, who owns

Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fast-casual concept offers spins of classic dishes like dan-dan noodles and dumplings. 224 S. State St., SLC., 385-477-4975. gingerstreet.com 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, 801531-7010. hongkongteahouse.yolasite.com GM

OVER

30 YEARS iatlte

BEERHIVE STATE

m

WASATCH PUB BREWERY I PARK CITY I SUGAR HOUSE I wasatchbeers.com SQUATTERS PUB BREWERY I DOWNTOWN, SLC I AIRPORT I PARK CITY I squatters.com WEST SIDE TAVERN I SALT LAKE CITY

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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. jwongs.com EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The original tiny

shop turns out waffles made with pearl sugar..

Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez.

Other locations have bigger menus. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL

Café Madrid Authentic dishes like garlic soup share the menu with port-sauced lamb shank.

Service is courteous and friendly at this familyowned spot. 5244 S. Highland Dr., Holladay, 801273-0837. cafemadrid.net EGM

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., SLC, 801-274-6264. francksfood.com EGN

Monsieur Crepe This French-style creperie offering both savory—Brie, prosciutto, tomato— and sweet—whipped cream, fruit, chocolate—fillings. The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio. 1617 S. 900 East, SLC, 801-2595843. monsieurcrepe.com GM Trestle Tavern Another concept from Scott

Evans, owner of Pago, George, Hub & Spoke, etc., this restaurant is built around Eastern European food—pierogi, cabbage rolls, 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. trestletavern.com EGM

INDIAN Bombay House This biryani mainstay is sub-

limely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled 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. bombayhouse.com EGM–N

Curry in a Hurry The Nisar family’s restaurant

is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL

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Himalayan Kitchen Indian-Nepalese restau-

rant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers.

All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. himalayankitchen.com EGM

Kathmandu Try the Nepalese specialties, in-

cluding 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. thekathmandu.net EGM

Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com 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, 801-2033325. saffronvalley.com 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. saffronvalley.com GL–M

Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com GL–M

Tandoor Indian Grill Delicious salmon tan-

doori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. tandoorindiangrill.com 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. arellapizzeria.com EGL Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. 680 S. 900 East, SLC, 801-533-TRIO; triodining.com EGM Caffé Molise and Caffé Molise BTG

This perennial restaurant favorite has moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises

outdoor dining space and so much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. caffemolise.com EGM

Cannella’s Downtown’s long-time essential red-

sauce Italian shop, with friendly owners, familiar food and and fun, casual atmosphere. The Nica Joe burger is a slightly Italianized version of the American classic. 204 E. 500 South, SLC, 801-3558518. cannellas.com EGL–M

Caputo’s Market and Deli A BLUE PLATE great selection of olive oils, imported pastas, salamis and house-aged cheeses, and 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, 801-5318669; 1516 S. 1500 East, SLC, 801-486-6615. caputos.com EGL Cucina Toscana This longtime favorite turns out

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. toscanaslc.com EGM–N

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, 801363-2366. estepizzaco.com EGL

Mia Sicilia A family-run restaurant with a huge

number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com 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, 801-4840448. nuchs-pizzeria-and-restaurant.com EGL Osteria Amore An offshoot of the evergrowing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space. 224 S. 1300 East, SLC, 801 946-6917. psteriaamore.com EGM–N 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. 3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria.com GL

The Pie Pizzeria 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. thepie.com EL

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Pizzeria Limone The signature pie at this local chain features thinly sliced lemons. 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. pizzerialimone.com EGL 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. pizzanono-slc.com EGL

Salt Lake Pizza & Pasta And sandwiches

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

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. venetoslc.com EGN

Tsunami Besides sushi, the menu offers crispy-

JAPANESE

Yoko Ramen More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. yokoramenslc.com LL

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. EGM

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, 801322-3556. settebello.net GEL–M

Kaze Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800-800-6768. kazesushiut.com EGM

Sicilia Mia The third in a trio of family-owned

Koko Kitchen This small, family-run restaurant

restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-2740223. siciliamiautah.com EGM–N

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

Siragusa’s Taste of Italy Another strip

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. facebook.com/KobeJapaneseRestaurant EGM

mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801268-1520. siragusas.com GEL–M

Stanza Chef Jonathon LeBlanc, brings a

happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. stanzaslc.com EGM–N

Stoneground Italian Kitchen The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com EGL–M

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

overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. Old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-5214563. valtersosteria.com EGN

Veneto Ristorante This small place, owned

by Marco and Amy Stevanoni, strives to focus on

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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. kyotoslc.com EM

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. tsunamiutah.com EGM

MEDITERRANEAN Café Med Get the mezzes platter for some of the

best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. medslc.com 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. laylagrill. com EGM–N Mazza Excellent. With the bright BLUE PLATE flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com EGM–N Manoli’s Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food.

Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. manolison9th. com EGML

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

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. theolivebistro.vpweb EGM

Simply Sushi Bargain sushi. All-you-can-eat su-

Padeli’s One of Salt Lake’s original Greek res-

shi, if you agree to a few simple rules: Eat all your rice.

No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. simplysushi.us GEL–M

HAofLL

Takashi Takashi Gibo earned his

acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

FA M E

Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go earl. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen.com GL

taurants, 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, 801-3221111. padelisstreetgreek.com 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, 801364-0286. spitzrestaurant.com EGM We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and

109 wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes.

602 E. 500 South (in Trolley Square), SLC, 801448-7489. weolive.com/salt-lake-city EGL

MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. alamexo.com EGM Barrio A slick new taco bar with a slightly punk

Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas. 282 E. 900 South, SLC, 801-613-2251. barrioslc.com EGL

Blue Iguana This colorful downtown res-

taurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos— piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.. 165 S. West Temple, SLC, 801-5338900. blueiguanarestaurant.net EGM

Chile Tepin Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. chile-tepin.com EGM Chunga’s These tacos al pastor are the real

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.

180 S. 900 West, SLC, 801-328-4421. chungasmexican.com GL

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. lstaq.com GL

HAofLL

Red Iguana All locations are a

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

FA M E

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 taqueria, perfect

for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-3558518. tacotacoslc.com EGL

Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it.

Artisan tacos (try the duck confit), inventive guacamole and lots of tequila. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801331-8033. taqueria27.com EGM

SEAFOOD Current Fish & Oyster House An all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options. 279 E. 300 South, SLC, 801-326-3474. currentfishandoyster. com EGM-N Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. harborslc.com EGM-N

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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. kimishouse.com EGLLL

Market Street Grill SLC’s fave fish restau-

rants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-3224668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com EGM

The Oyster Bar This is one of the best selec-

tion 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. marketstreetoysterbar.com EGN

SOUTHEAST ASIAN Chabaar Beyond Thai One of Annie Sook-

sri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors. 87 W 7200 S, Midvale, 801-566-5100. chabaarbeyondthai.com. EG L

Chanon Thai Café A meal here is like a casual

dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-5321177. chanonthai.com L

FAV Bistro Cross-cultural food with a menu of fusion dishes based on Thai flavors. 1984 E Murray Holladay Rd, Holladay, 801-676-9300. favbistro.com. EG 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. indochinesaltlake.com 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. lacainoodlehouse.com GL My Thai My Thai is an unpretentious mom-andpop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that

sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801-

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575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com EL

Pleiku This stylish downtown spot serves a

selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a fullbowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. pleikuslc.com 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. sapabarandgrill. com 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, 801328-8424. sawadee1.com EGM

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. zaoasiancafe.com 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, 801519-8515. EGN

Fleming’s Prime Steakhouse This local

branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801355-3704. christophersut.com EGO

Ruth’s Chris Steakhouse This former bank

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

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.

Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. ruthschris.com EGN

Tea Rose Diner Annie Sooksri has a mini-

Spencer’s The quality of the meat and the accu-

Skewered Thai A serene setting for some of

empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes. 65 E 5th Ave, Murray, 801-6856111. EGM

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. somislc.com EGL–M

Thai Garden Paprika-infused pad thai, deep-

fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801266-7899. thaigardenbistroslc.com EGM

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

racy 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. hilton.com/ en/hotels/utah EGN

VEGETARIAN Boltcutter Vegan—the boltcutters refer to set-

ting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench. EGL

Omar’s Rawtopia Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-4860332. rawtopia.com GL

Vertical Diner Vertical Diner BLUE PLATE boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com EGL Zest Kitchen & Bar Zest has sophisticated

vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbiden rice, stuffed poblano peppers as well as bar noshes and an

amazing chocolate-beet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801-4330589. zestslc.com EGM

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury in an

understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-theline everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley EGN

Local Butchers Since 1956, High Quality Meats Delivered To Your Door Order at 56CUTZ.COM Build Your Own Box and Get $10 Off promo code: meatlove10 Contact us at 801-824-6996 56cutz@ mainstreetqualitymeats.com

350 Main Now run by Cortney Johanson who

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

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. parkcityrestaurants.com/restaurants/the-farm EGO Firewood Chef John Murcko’s 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 each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435-252-9900. firewoodonmain.com 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. steinlodge.com 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. goldenerhirschinn.com EGO

Mariposa at Deer Valley (Open seasonally)

Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives in a mael-

strom 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. mustangparkcity.com EGO

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on the table Rime Steak & Seafood Chef Matthew Har-

ris took his popular ski-in concept and brought it inside as an anchor conocept at the St. Regis— meticulously sourced meat and seafood from his trusted vendors, perfectly cooked. St. Regis, Deer Valley, 435-615-2410. deervalley.com. EGN

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. deervalley.com EGM

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. shallowshaft.com EN 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. snakecreekgrill.com EGM–N

Tupelo Chef Matt Harris brings a touch of the

South to Main Street. A far cry from greens and grits, 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. 508 Main St., Park City, 435-615-7700. tupeloparkcity.com EG N

Viking Yurt Arrive by sleigh and settle in for

a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. thevikingyurt.com EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers imagina-

tive 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. blinddogpc.com EGM–N

The Blue Boar Inn The restaurant is remi-

niscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com EGN

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. deervalley.com EGM

Eating Establishment Claiming to be the

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

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Fletcher’s 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. fletcherspc.com EGN

Gateway Grille Folks love the breakfasts, but

you’re missing out if you don’t try the pork chop.

Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. gatewaygrille.com EGL–M

Handle Chef-owner Briar Handly offers a

menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. handleparkcity.com EGN

Hearth and Hill This all-purposse cafe serves

lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

1153 Center Dr, (Newpark), Park City, 435-2008840. hearth-hill.com EGM

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. highwest.com EGML Road Island Diner An authentic 1930s diner

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

Sammy’s Bistro Down-to-earth food in a

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

Zermatt Resort The charming, Swiss-themed

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

BAKERIES & CAFÉS Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

1680 W. Ute Blvd., Park City, 435-647-9097. pcroaster.com GL Peace, Love and Little Donuts 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. peaceloveandlittledonuts.com GL Riverhorse Provisions Bowls, breakfast,

sandwiches, substantial snacks and picnics to go— even beer and wine—this place has pretty much everything you need whenever you need it. Right on Main Street. riverhorseprovisions.com EGL

Wasatch Bagel Café Not just bagels, but

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

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

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the luxurious

Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-6041300. montagehotels.com EGN

Silver Star Cafe Comfort food with an up-

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, 435-5750295. redrockbrewing.com EGM

Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888327-7220. homesteadresort.com EGN

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. squatters.com EGM

scale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

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

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, 435-6540251. spincafe.net EGL–M

Wasatch Brewpub This was the first brewpub

in Utah, and it serves handcrafted beer and familyfriendly 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. wasatchbeers.com EGL–M

BREAKFAST Deer Valley Grocery & Cafe The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili. 1375 Deer Valley Dr., Park City, 435615-2400. deervalley.com GL

Woodford Biscuit Company Breakfast is the

real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too. 2734 E State Hwy 35, Woodland, 435- 783-4202. woodlandbiscuit.com GL

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe the steak sand-

wich 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

Café Terigo This charming café is the spot for a

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

Courchevel Bistro Named after Park City’s sis-

ter city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before. 201 Heber Ave., Park City, 435-572-4398.

ITALIAN & PIZZA

2300 Deer Valley Drive East, Park City +1 435 940 5760 SRDVdining.com

Fuego Off the beaten Main Street track, this piz-

zeria 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. fuegopizzeria.com EGM

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. vinto.com 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, 435658-0669. ghidottis.com 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, 435645-0636. grapparestaurant.com EO

JAPANESE/PAN-ASIAN Sushi Blue Find the yin and yang of AsianAmerican flavors in Bill White’s sushi, excellent

Seafood & Steak Classics at St. Regis Introducing RIME | Seafood & Steak,

by Chef Matthew Harris, the acclaimed chef who opened J&G Grill at The St. Regis Deer Valley in 2009 as Chef de Cuisine and then went on to open tupelo Park City in 2015 as Chef/Owner.

RIME presents a seasonally inspired menu of classics from land and sea, built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Come savor the contrast and RIME with us at The St. Regis Deer Valley.

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on the table 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. sushiblueparkcity.com EGM–N

Wahso Restaurateur Bill White is known for

his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-6150300. wahso.com 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. bajaparkcity.com EGM

Billy Blanco’s Motor City Mexican. The subtitle

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

Chimayo Bill White’s prettiest place, this restau-

rant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. chimayorestaurant.com EGO

El Chubasco Regulars storm this restaurant for

south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435645-9114. elchubascomexicangrill.com EGL–M

Tarahumara Some of the best Mexican food

in the state can be found in this family­- owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-65434654. 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. reefsrestaurant.com EGM

SEAFOOD Freshie’s Lobster Co. After years as ev-

eryone’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, 435631-9861. freshieslobsterco.com EGM

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Rime Seafood & Raw Bar Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sunday. rimerawbar.com EGN

SOUTHEAST ASIAN Shabu Cool new digs, friendly service and

fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. shabuparkcity.com EGM–N

Kuchu Shabu House The second shabustyle eatery in PC is less grand than the first but offers max flavor from quality ingredients.

1612 W. Ute Blvd., Park City, 658-435-5829. kuchushabu.com EGLL

STEAK Butcher’s Chop House & Bar The draws

are prime rib, New York strip and pork chops— and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-6470040. butcherschophouse.com EGN

Grub Steak Live country music, fresh salm-

on, 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. grubsteakparkcity.com EGN

Edge Steakhouse This beautifully fills the

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

Prime Steak House Prime’s recipe for suc-

cess 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. westgateresorts.com EG

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, 435649-5900. lespriprime.com EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. snowbasin.com EGLL

AMERICAN CASUAL The Bluebird The ornate soda foun-

tain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. thebluebirdrestaurant.com 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. hearth25.com 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. prairieschoonerrestaurant.com EGM

Union Grill The cross-over cooking offers

sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com EGM

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot of Moab

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

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. caffeibis.com GL 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. maddoxfinefood.com GL–M

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, 801-2982406. mandarinutah.com EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. italianplace.net GL

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. slackwaterpizzeria.com EGM

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. rovalis.com EGM 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 salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. myzucca.com 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. ramenhaus.business.site EGM

Tona Sushi The charming old space on Og-

den’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, 801-6228662. tonarestaurant.com EGM–N

MEXICAN Sonora Grill A big, beautiful Mexican restau-

rant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options. 2310 Kiesel Ave., Ogden, 801393-1999. comthesonoragrill.com EGM–N

We know where to go.

Your appetite will thank you.

SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha. 582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.GM

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. communalrestaurant.com EGM–N

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116 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. sundanceresort.com EGN–O

AMERICAN CASUAL 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. chomburger.com GL

The Foundry Grill The café in Sundance Re-

sort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort.com 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. station22cafe.com EGL–M

INDIAN Bombay House Salt Lake’s biryani mainstay

has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-2820777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com 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, 801-6236712. pizzeria712.com EGM

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, 801-4894500. gingersgardencafe.com GL

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN Hell’s Backbone Grill Owners BLUE PLATE Blake Spalding and Jen Castle set the bar for local, organic food in Utah.

Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com EGM–N Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it.

Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. capitolreefinn.com 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, 435425-3701. GL–M

BAR GRUB & BREWPUBS Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-2596333. themoabbrewery.com EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, some

of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422. klbzion.com EGO

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. painted-pony.com EGN

Spotted Dog Café Relax, have some vino

and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spa-

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ghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining EGN

Vermillion 45 Who would expect a fine res-

taurant with a French chef in Kanab. But here it is, and it’s excellent. 210 S. 100 East, Kanab, 435644-3300 vermillion45.com EGN

AMERICAN CASUAL Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-5293921. famousmomscafe.business.site GL 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. oscarscafe.com GL

Peekaboo Canyon Wood Fired Kitchen

Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking ptio. 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com EGL–M

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. zionlodge.com EGL–M 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. whiptailgrillzion.com EGL–M

Xetava Gardens Café Blue corn pancakes

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

BAKERIES & CAFÉS Twenty-five 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. 25main.com GL

MEXICAN The Bit and Spur The menu stars South-

western cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com EGM

117 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.)

bar

DRINK IT QUICKLY WHILE IT’S LAUGHING AT YOU.”

FLY

LIBATIONS | BARS

Painkiller Cocktail

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

2 ½ oz. Dark or Navy Strength Rum 4 oz. pineapple juice 1 oz. orange juice 1 oz. cream of coconut

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

Put all ingredients into a shaker with ice and shake vigorously. Strain into a hurricane or tall glass and garnish with pineapple leaf and a sprinkle of nutmeg.

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

Feeling Better Summer drinks to ease the pain

BY MARY BROWN MALOUF

The last few months have been painful. Whether you’ve been sick, suffered because of someone else’s illness or been a victim of virus fatigue, it all hurts. Your favorite watering hole may be open or closed or undependable, drinks by the pool or on the patio with friends may be curtailed.

Writing this at the beginning of summer, I have no idea what life will be

like by the end of the summer. This uncertainty calls for a different kind of summer cocktail, more exciting than a G&T, less familiar than the margarita, the daiquiri, or the pina colada and certainly, one appropriately named.

My bartending nephew suggests two: The Painkiller and The Penicillin.

The Painkiller cocktail originated in the British Virgin Islands and was

actually trademarked by Pusser’s Rum. But there’s a long pre-history to that, having to do with a six-seat, swim-up bar (hence called the Soggy Dollar) and a years-long effort to obtain a secret recipe. You can Google that, but first, mix up a Painkiller. Even if you’re a tough guy drinker, try a Painkiller.

And by the way, they’re just as good made with a different brand of rum.

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118 AC The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid. 225 W. 200 South, SLC, 385-7229600. achotels.marriott.com

Aerie Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160

Alibi Bar & Place Located along SLC’s

On the other hand, the slightly more manly (I mean, it has Scotch in it. And no coconut.) Penicillin is also a back-stiffening blend—what we could call “Scotch courage.” It’s also a very modern cocktail invented by guru Sasha Petraskey in the early days of the cocktail renaissance in New York using a single malt in a mixed drink—at the time, revolutionary, or unheard of, or heresy. The drink requires some forethought, requiring several syrups, but they keep so you’ll always have some bravery in the fridge.

Penicillin Recipe

Honey Syrup

2 oz. blended scotch whisky

1 cup honey 1 cup water

¾ oz. lemon juice

Mix together in a small saucepan and stir until sugar dissolves.

Remove from heat, let cool and store refrigerated in a covered jar for up to two weeks.

⅜ oz. ginger syrup (See right)* ⅜ oz. honey syrup (3:1 ratio of honey:water)* 1 splash peated Islay single malt or blended malt scotch 1 piece candied ginger, to garnish Add all ingredients except the Islay scotch to a shaker with ice.

Shake well for 8 to 10 seconds. Strain over a large ice cube or several smaller cubes in a rocks glass. Float peated whisky on top by slowly pouring it over the back of a spoon, and garnish with candied ginger.

bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights. Check the website. 369 S. Main St., SLC, 385-259-0616

Bar George Sister—well, brother—to the restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines. 327 W. 200 South, SLC, 801487-1699, bargeorgeslc.com

Bar X 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. beerbarslc.com

Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140-+ brews to choose from, plus 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287. beerbarslc.com The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. utahbayou.com

Ginger Syrup

Beerhive Pub More than 200 beers­­—domes-

8 oz. fresh ginger, chopped 4 cups water 2 cups sugar

tic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. 128 S. Main St., SLC, 801-364-4268

Mix all ingredients in a saucepan and bring to a boil. Reduce heat to a heavy simmer and cook for about 45 minutes.

Let cool, then strain into a jar or bottle. Store, refrigerated, for up to two weeks.

BTG Wine Bar BTG stands for “By the

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Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814. btgwinebar.com

Campfire Lounge The laid-back feeling of sitting around a campfire is what the own-

ers were aiming for, with or without flames.

Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 campfirelounge.com

Copper Common Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801355-9453. coppercommon.com

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. cottonbottominn.com Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. 850 E. 900 South, SLC, 801441-2845. eastlibertytaphouse.com Gibson Lounge Grand America’s inimitable upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. grandamerica.com

Good Grammar The crowds playing Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers. 49 E. Gallivan Ave., 385-415-5002. goodgrammar.bar High West Distillery The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435-649-8300. highwest.com

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801521-3904. garageonbeck.com

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. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com

119 Green Pig Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801532-7441. thegreenpigpub.com Lake Effect An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com

Rabbit Hole Downstairs in Lake Effect, the gaslit Rabbit Hole takes you on a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notch bar makes this a very unusual hare.

155 W. 200 South, SLC, 801-285-6494

Seabird Bar & Vinyl Club Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold. 7 S. Rio Grande, The Gateway, SLC, 801-456-1223

The Rest and Bodega The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar.

331 S. Main St., SLC, 801‑532‑4042. bodega331.com

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. shooting-star-saloon.business.site

Oyster Bar The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an awardwinning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-5316044. marketstreetgrill.com

Quarters Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com.

Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748. hilton.com

Tinwell An old dive bar resuscitated, now it’s

Toasted Barrel Brewery Look for seasonal

a hipster haven with a cool interior, well-crafted cocktails. Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.com

releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-6576942. toastedbarrelbrewery.com

The Vault A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault

Uinta Brewing Company Founder Will

Wakara Bar One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens. 480 Wakara Way, SLC, 385-722-9600.

TF Brewing TF stands for Templin Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night. 936 S. 300 West, 385-270-5972. tfbrewing.com

Water Witch Three of Utah’s

BLUE PLATE 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, 801462-0967. waterwitchbar.com

Whiskey Street This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

Zest Kitchen & Bar, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini. 275 S. 200 West, SLC, 801433-0589. zestslc.com

BEERS & BREWS Squatters Pub Brewery/Wasatch Brewery Salt Lake’s original breweries merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Lake.

147 W. Broadway, 801-363-2739, squatters.com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

Desert Edge Brewery at the Pub The constantly changing variety and Beer School set Desert Edge apart from all the others. 801-5218917. desertedgebrewery.com

Level Crossing Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385270-5972. levelcrossing.com Red Rock Brewery A longtime favorite for

Hamill says,“We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles. 1722 Fremont Dr., 801-467-0909. uintabrewing.com

Bohemian Brewery Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law. 94 E. 7200 South, Midvale, 801-5665474, bohemianbrewery.com

Epic Brewing Company Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom. 825 S. State St., 801-906-0123. epicbrewing.com

Shades of Pale Brewing A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435-200-3009. shadesofpale.com

Proper Brewery and Burgers From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-9068604. properbugerslc.com

Fisher Brewing Company Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally. 320 W. 800 South, 801487-2337. fisherbeer.com

Roha The name comes from the owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982. rohabrewing.com

Kiitos Brewing A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-215-9165. kiitosbrewing.com

tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-521-7446. redrockbrewing.com

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120

my turn

America’s Birthday It’s time to pay attention and salute our flag.

BY JOHN SHUFF

WE HOLD THESE TRUTHS TO BE SELFEVIDENT: THAT ALL MEN ARE CREATED EQUAL; THAT THEY ARE ENDOWED BY THEIR CREATOR WITH CERTAIN UNALIENABLE RIGHTS; THAT AMONG THESE ARE LIFE, LIBERTY AND THE PURSUIT OF HAPPINESS —DECLARATION OF INDEPENDENCE, THOMAS JEFFERSON PRINCIPAL AUTHOR

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On July 4 we celebrate America’s 244th birthday. This is the day we proudly raise the American flag and pray for our country here and abroad, for the young republic once forged from tyranny, and for all the men and women returning from war whose coffins are draped by “Old Glory.” In every case we pay special tribute to a life sacrificed to preserve and defend our freedom, a quality I believe is taken for granted by the majority of people in this country. Most don’t understand what America stands for.

I doubt most people could name the framers who painstakingly wrote our Declaration of Independence. They are ignorant about American history and the foundation upon which the Republic was built. Look at our public schools where civics classes—the study of government and the rights and responsibilities of citizenship—are virtually nonexistent these days. When it comes to how our government works, America’s youth has been dumbed down; I wonder how many even think about the people who have sacrificed their lives to preserve the freedom they so casually enjoy.

Our Constitution has sent a message of freedom to the world. It’s a document that has served our Republic for 244 years. However, America is slowly being torn apart and divided.

Democrats and Republicans rail at the sight of each other. Washington’s leadership is nonexistent. Rich and poor, black and white, English and non-English speaking people are choosing sides and it’s getting ugly.

Is this what our framers envisioned when they crafted the foundation of our democracy, the Declaration of Independence? I’m sure they knew

that in a free society there would be political division and rancor. However, the current status of our cities, states, Washington and the country’s infrastructure is derelict. Is this the legacy we want left to our children and grandchildren?

If America is truly the model of freedom—of tolerance, love, compassion and understanding of peoples of all races, faiths and colors—then we’d better start living up to our press clippings.

It’s time to walk the walk and talk the talk. If we don’t, we will make a sham out of our Constitution and its intentions. Our acts of indifference and discrimination toward our fellow Americans are appalling. To recite the words of the Declaration of Independence without living up to them makes us hypocrites.

I believe that if the men who framed our constitution could see America today, they would bow their heads in sorrow and weep for the country for which they held so much hope.

Presently, our country is mired in political scandals, never before experienced partisan politics, rampant lying, cheating and a win-atno-cost attitude.

The symbol of our freedom and independence is the American flag, Old Glory.

On July 4, proudly display our stars and stripes. It has been torched, stamped on, torn in shreds and recently, ignored by some in the National Football League. But it has survived and always will, just as our Constitution does, defining our behavior as Americans and capturing the essence of our human dignity and independence. It is America’s legacy to the world, our message of freedom.

Happy Birthday, America!

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