SLM July/August 23 by Salt Lake Magazine

MAGAZINE OF THE MOUNTAINWEST

TH E BEST OF) (the best of TH E BEEHIVE

Raging Rivers

5 Places to play in the water this summer

Mezcal Diaries

19 Utahns get a taste of Oaxaca’s rich agave culture

brain freeze! SALTLAKEMAGAZINE.COM

Summertime Treats to Beat the Heat

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contents

JULY/AUGUST 2023

FEATURES

46 THE BEST

OF THE BEEHIVE BY CHRISTIE PORTER

It’s the best of The Best of The Beehive. This year, we round up places and experiences that exemplify what the Beehive State does best—from being the best at having kids to the best at starting businesses and having the darkest skies (left).

54 THE MEZCAL DIARIES

BY AVREY EVANS

A group of bar professionals from Utah travel to Oaxaca, Mexico to discover the rich culture of the region and its mezcal-producing traditions. In the end, they unearth much more than agave.

60 BRAIN FREEZE BY JEREMY PUGH

ON THE COVER

If we have to suffer 100-degree heat, we deserve to treat ourselves to something sweet...that will also cool us down. Our six favorite summer treats (plus a little historical flavor) and who does them best.

PHOTO ADAM FINKLE

Paletas are much more than mere popsicles, as Kalli of Joy Pops will tell you in “Brain Freeze.”

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

contents 35

the hive BY SALT L AKE STAFF

Red Butte Concerts, robot buskers and witches—the signs of summer in Salt Lake City are here! Plus, Southwestern style inspo, a canned drink pairing for any outing and a halfpipe in a hotel lobby?!

35 adventures BY SALT L AKE STAFF

From tranquil floats to lively rapids, thanks to a recordbreaking winter, watery adventures abound this summer.

87 park city BY TONY GILL

Kimball Arts Festival returns to Park City with a more certain future, and we’ll see what the future holds for Olympic mountain biker Haley Batten.

95 on the table BY LYDIA MARTINE Z

Whether your summer barbecues have you grilling up fish, red meat or poultry, we’ve got tips from the experts.

127 bar fly BY AVREY EVANS

The boys at RoHa Brewing Project are cooking up something special—but what is a firkin?

136 last page BY CHRISTIE PORTER

Utahns love talking about the drought almost as much as we love using water.

volume 33 number 4 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (January/February, March/April, May/June, July/August, September/October and Novemeber/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 ($35.95); 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 2023, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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R E D R O C K / T H E C H E E S E C A K E F A C T O RY / B R I O

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THE MAGAZINE FOR UTAH PR E SIDEN T & PU BLISHER

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PHOTOGR APH Y

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E X ECU TIV E EDITOR

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

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ANTHONYS

F I N E A RT & A N T I Q U E S

a n t h o n y s f i n e a r t. c o m | s a l t l a k e c i t y

EDITOR’S LETTER

Utah is the Best

VERY YE AR THE E D I T O R S here at Salt Lake

Jeremy Pugh, Editor

PHOTO NATALIE SIMPSON

magazine look far and wide for worthy subjects for our Best of the Beehive edition. This year, we literally let Utah be our guide. Utah is “The Best” at a lot of things. We’re the best at being happy, we’re the best at having kids (duh), we’re the best at starting businesses, the best at geeking out, the best at playing outside, and notably, U.S. News and World Report recently ranked us as the Best State. Period. (Based on high scores in the ranking’s categories of “Economics” and “Financial Stability.” For those of us who love this place, none of this comes as a surprise. This year’s Best of the Beehive (page 46) drills down into these unsurprising accolades and finds laudable examples of arts and culture, outdoor adventures, unique makers and businesses and introduces you to the people who make all this great stuff happen. For example, while we were gathering all these nifty things together, I got a chance to meet Leo Thomas or, as his listeners know him, “Skywatcher Leo T.” Leo hosts an eponymous podcast and a regular radio program—broadcast statewide KRCL, KZMU and UPR—in which he shares his passion for the stars above. Utah is in fact one

of the best states for Dark Sky areas and stargazing. And Leo loves to talk about it. “I grew up grew up in Wyoming and would sleep out under the dark skies,” he says. Leo eventually became a National Park Ranger at Capitol Reef and led star-watching tours and events for visitors. “I was the ‘Dark Sky’ guy down there,” he says. “That led me to KRCL where (producer) Lara Jones helped me figure out this whole radio thing.” One of the best parts of this job is meeting people like Leo, who turn a childhood fascination into an evangelical mission to educate and enlighten. Although he started out in Wyoming, he’s a quintessential Utahn. (He, at one point, ran the Laser Floyd show at the Hansen Planetarium, how Utah is that?) He’s just one example of the people who give us context and spread joy. This issue is filled with many more people who make Utah “The Best.” I can’t wait for you to meet them.

14 SALTLAKEMAGAZINE.COM | JULY/AU GU ST 2 0 2 3

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The Hive t r e n d s / p e o p l e / t a lk

A&E . . . . . . . . . . . . . . . pg. 18 Satire . . . . . . . . . . . . . pg. 20 Food & Drink. . . . . pg. 22 Style . . . . . . . . . . . . . . pg. 24 Community . . . . . . pg. 26 State Watch . . . . . pg. 28

The Wizard of ‘Ras’ ‘Pay no attention to the man behind the robot’

PHOTO ADAM FINKLE

BY AVREY EVANS

M E T R A S F O R T H E F I R S T T I M E on a Saturday night downtown. His blinking lights and blaring tunes drew us in. A moth to a flame, I had to find out what the commotion was about. With kaleidoscopic eyes on the crowd and hands beckoning them to the impromptu dance floor, Ras is one charismatic busker. Adults and children alike twirled in his cold, mechanical arms.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

A &E

Ras performed a series of impressive spins and arm gestures. What’s a robot like him doing all alone in a big city? He wasn’t alone of course. Off to the side, a shadowed figure held a remote device and watched with a bemused smile as his robotic partner took all the glory. The man behind the curtain is Mike White, and he’s been building Ras since he was in middle school. White found his passion for designing and building at a young age. In ninth grade, he built a mechanical hand for a science project. Once he graduated high school, White was ready to take robotics to the next level. He received his bachelor’s degree in Robotics from ITT Technical Institute in California and continued to improve his science project turned prototype. “It got more advanced over the years,” says White. “A hand turned into a full arm and then an elbow, until it turned into this really beautiful thing.” He called that beautiful thing Ras. White could’ve stopped there, his dream of building a fully functioning six-foot tall, three-hundred-pound robot complete. But he added more customizable LED screen and programmed dance routines, and Ras’ personality began to take shape. And that personality demanded to see the world. White started to take Ras out busking and the public fawned over his mechanical magnetism. “People connect with his energy,” says White. “I think there is more to it than just science. When I work on Ras and do what I love and am passionate about, that energy builds in Ras.” Whether folks stop for a quick photo or invite Ras to join them at clubs and bars (what I wouldn’t do to share a drink with a robot), Ras is making an impact. “Once I was having Ras perform for a family, singing 'Hallelujah' by Elvis, and one of the girls started crying,” White recalls. “It was unexpected but very beautiful moment. A lot of people tell me they’re so thankful I’m bringing joy to people’s lives.” White says Ras has encouraged him to come out of his shell. “I’ve never been the person to go out and dance in public or make myself noticed, but Ras got me out of that box.” When he’s not entertaining tipplers between bar hops, White brings Ras to robotic conventions and school assemblies. As an educational tool, Ras has undoubtedly

18 SALTLAKEMAGAZINE.COM | JULY/AU GUST 2 0 2 3

Ras is now a beloved installment in the busking community, with the help of his creator Mike White.

encouraged throngs of students to pursue their interest in STEM. White himself is expanding his collection. “I want to grow my Rent-a-Bot business, so I’m building more robots. I’m still in the beginning stages of what I believe is a worthy ideal. But I’ll keep designing, creating and building wonderful things that this world hasn’t seen.” As for Ras, the dancing robot can still be found bringing laughter and life to Salt Lake’s streets with his human companion never far behind.

Follow White on Instagram @rastherobot for updates on his Rent-a-Bot business, and visit his website for inquiries on renting Ras for private events, rastherobot.com.

PHOTO ADAM FINKLE

THE HIVE

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THE HIVE

SATIR E

HOW TO:

RED BUTTE Step one. Get the Tommy Bahama chair. BY JEREMY PUGH

OU’ V E SURV IV ED YOUR F I R S T U TA H W I N T E R . That

thing with UtahisRad83 fizzled, but at least you had a snuggle buddy. Time to get out into the Utah summer, which, duh is

all about the shows at Red Butte. Red Butte Garden’s Outdoor Concert Series kicked off in May and you’re probably wondering what all the fuss is about. Here’s our guide to Red Butte with pizzazz.

WHAT IS IT? An expensive way to drink in the park with 3,000 of your close, personal friends. Plus, a live band!

HOW DO I GET TICKETS? It’s a simple 25-step process. Buy a membership to Red Butte Garden (wait, you didn’t do that?). This will allow you to wander the gardens any time you want. You will never do this. But it’s nice to think about. “No Mom. I have to buy the membership to get my Pat Benatar tickets before everyone else. I can go to the garden whenever I want—and it’s SO pretty there. Can I get Dad’s credit card?”

BUT REALLY, HOW DO I GET TICKETS? Painstakingly review the season announcement. Then, membership card in hand, log in and keep hitting refresh. Be advised: Red Butte people are the same ones who get up at 3 a.m. to go to Alta on a powder day.

HOW MUCH? A lot. First. There’s that membership to the garden you won’t use to get in line for early ticket sales with every old head from 1995. Then, well who knows? $70+ a show? Oh, also, your wine-cracker-hummus-olivecheese-and-wine budget is blown.

SO WHAT HAPPENS THERE? The people-watching at Red Butte is très magnifique. You’ve got the Botox set dancing like no one’s watching and their silverback venture capitalist man friends in fedoras and Tommy Bahama gear, pretending they like

20 SALTLAKEMAGAZINE.COM | JULY/AU GUST 2 0 2 3

to dance. Then there’s you. Just drink your Barefoot Merlot, dear, and wonder why you didn’t major in finance or whatever it is these people do.

WHAT ABOUT THE LINE? Yeah, that’s a thing. There are all these people ostensibly without jobs who show up at like 10 a.m. to just kick it. By the time you take your dog out to pee after your barista shift, you’ll be way, way back. When the gates open and line snakes down, you’ll emerge into the amphitheater to find a sea of giant space-hogging blankets. Stand there forlornly with your massive cooler, Costco chair and chickpea dip and just wade in.

HOW DRUNK ARE THESE PEOPLE? Larry is a little wobbly and isn’t respecting the sovereign nation of YOUR BLANKET. Yeah, he’s going to stumble into your cheese plate.

WHAT’S THE BAND? Who cares? Red Butte shows become a blur of cheap wine and hummus. But for real. Red Butte Garden Shows are a mainstay of summer in Salt Lake. To find out what you’re missing visit redbuttegarden.org.

Top Picks

SHOWS TO SEE July 11 — Blues Traveler. A throwback to your Hacky Sack playing years. Leftover Salmon completes the nostalgia. July 12 — Nickel Creek. One of the best touring bands around. A standout on the calendar that is not to be missed. Aug. 8 — Trombone Shorty. If you have never seen Shorty, Red Butte is the spot.

DOWNLOAD YOUR OW N BINGO CARD HERE

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

THE HIVE

FOOD & DR INK

A Pair of Cans In the Black Forest of Germany, one can walk the Schnapsbrunnenweg, the “schnapps fountain trail,” on which hikers can find ten magical wells filled with bottles of homemade spirits, made for them to imbibe for strength on the journey. While this fairytale tradition has not made its way to Utah, we have our own version: BYOB (or W or C). Here are the outdoor-friendly (read: canned) beverages that pair best with your intended outdoor activity. BY CHRISTIE PORTER

CAMPING—

pair with high-point beer While sitting around the campfire, swapping stories or staring at the flames in silence, you want a full, complex beer you can sip all night. Bewilder Brewing’s Imperial Mole Porter is an English-style porter aged in tequila and mezcal barrels. It’s rich and it’s a whopping 10.2% ABV. bewilderbrewing.com

ON THE WATER— pair with classic American beer

It’s a little on the nose, but Fisher Brewing started near the water on the Jordan River and still sips well on the water. Whether casting lines or floating rapids, pack along an oil can (or two) of Fisher Beer—it’s a classic, crisp and clean American Lager. Bonus points if you also bring along a Fisher ball cap. fisherbeers.com

ATV-ING—

pair with water Do not drink alcohol and operate a motor vehicle. And, have we got the portable, canned water for you: Beaver Water. The newer company cans Tushar Mountains spring water—long credited as not just Utah’s best water, but the best-tasting water in the nation—with a sense of humor. drinkbeaver.com

22 SALTLAKEMAGAZINE.COM | JU LY/AU GU ST 2 0 2 3

MOUNTAIN BIKING—

DAY HIKING—

Just like the varied terrain beloved by mountain bikers, pack along something rugged and versatile that also fits in a bicycle’s bottle holder. Revelshine Wine comes in recyclable and durable aluminum bottles and three varieties—red, white and rosé. revelshinewines.com

Stop and enjoy the mountain views with something lightly sweet, refreshing and effervescent. Grid City’s Rosé Hard Seltzer is a drinkable white wine/ seltzer hybrid that sings like a crisp French rosé wine and comes in a handy, portable can. gridcitybeerworks.com

OUTDOOR CONCERTS—

BACKPACKING—

Some of us prefer to enjoy the summer outdoors from a low-riding lawn chair, on the grass, listening to our dad’s favorite band. Fill the backpack-cooler with canned cocktails like Sugar House Distillery’s Raspberry Whiskey Sour. sugarhousedistillery.net

If on the trail for multiple days, carrying a case of beer isn’t practical, so bring something that packs a punch because you can’t bring much. Simplicity Cocktails’ Bourbon Whiskey (in a can) helps take the edge off. drinksimplicity.com

pair with wine

pair with cocktails

pair with sparkling rosé

pair with spirits

THE HIVE

ST Y LE

SOUTHWEST SWAGGER

Walk tall to an outdoor concert or a summer festival (or just brunch) in these Southwestern style hits

5. 4.

7. 8.

1. Hillary Sage Hat, $98, Hip and Humble, SLC 2. Bon Ton Scarf, $41, The Children’s Hour, SLC 3. Civil Alchemy Scarf, $31, The Children’s Hour, SLC 4. Bon Ton Scarf, $41, The Children’s Hour, SLC 5. Annabell Off White Bootie, $165, Hip and Humble, SLC 6. Crush By Durango Women’s Milk Chocolate Western Boot, $149, durangoboots.com 7. HOBO Sable Leather Tassel Charm Wristlet, $148, Dillard’s, Fashion Place Mall 8. Crush By Durango Women’s Golden Wildflower Western Boot, $222, durangoboots.com 9. Ink + Alloy Bracelets, $19-27, The Children’s Hour, SLC; Earrings by Arman Sarkisyan, aquamarine and diamonds set in 22k gold with oxidized silver, $8,920, O.C. Tanner Jewelers, SLC

24 SALTLAKEMAGAZINE.COM | JU LY/AU GUST 2 0 2 3

PHOTO ADAM FINKLE, STYLING BY JEANINE MILLER & ARIANNA JIMENEZ

THE HIVE

COMM U NIT Y

The Witches of Salt Lake City? Witches in SLC are at the center of a recent TikTok trend, but they’ve been here a long time BY MICHAELIS LYONS

A LT L A K E C I T Y has become

known for its thriving community of witches recently. Perhaps you’ve seen one of the viral TikToks joking about it by local Utah band @nosuchanimal, where members of the band look out over the city, saying, “What a nice state. Certainly there are no witches here.” Of course, here be witches. Local witch and owner of The Pleiadian Altar, Julia Gates, defines a witch as “anyone who’s using their own self power to make their lives better.” Gates’ shop opened its doors in July of last year as a hub

for Salt Lake witches of all cultures and creeds. Gates made an effort to make her shop “baby witch” friendly, with easy DIY bundles for beginners. And you don’t need to be religious in order to be a witch. “We’re not like a pagan or Wiccan store or anything like that. So anyone of any religion could come in. You could come in and be super LDS and find something that you like,” says Gates. Gates grew up in the Church of Jesus Christ of Latter-Day Saints (LDS) and became interested in the metaphysical at the age of 12. She got her first pendulum at 16

and from there began to fall in love with the effects of crystals. Once Gates discovered her passion for witchcraft, she quickly discovered a growing community of like-minded Utahns. “There are a lot of very similar things between LDS or Christianity and witchcraft—like belief in an afterlife. So a lot of people might turn to witchcraft as something they might resonate with. We aren’t bound by any rules, per se, but still believe in something…There are a lot of people who are into witchcraft, the metaphysical and healing, you just wouldn’t know it.”

EVENTS AT THE PLEIADIAN ALTAR

Check their instagram @the.pleiadian.altar for their monthly event schedule. 917 Vine St., Unit B, Murray (Located behind Garden Espresso.) utahcrystals.com Julia Gates, the owner of The Pleiadian Altar

26 SALTLAKEMAGAZINE.COM | JULY/AU GU ST 2 0 2 3

PHOTOS ADAM FINKLE

Every week the shop hosts Witchy Wednesdays from 6 p.m.–9 p.m., where anyone can participate in witchy crafts such as making spell jars from an open “herb-bar” or painting glass jars for moonwater. With instructions from Gates and her staff, everyone of all levels and interests can join in on the fun.

THE HIVE

STATEWATCH

TINY HOMES

Salt Lake City’s novel approach to curbing the city’s issues with homelessness BY AUSTIN DOTY

How will the project work?

BEDROOM

KITCHEN

LIN. LIVING ROOM

BATH

28 SALTLAKEMAGAZINE.COM | JULY/AU GUST 2 0 2 3

While the project is philanthropic and charitable in nature, Grenny emphasizes that they aren’t just giving tiny homes away. “Our belief is that the focus of The Other Side Village needs to be not on homes, but on culture,” he says. “It needs to be on creating a community that helps people look at themselves honestly, supports someone changing their life and holds them accountable to changing their life.” Part of making residents accountable is by charging low rent and giving them a role in the community, such as working at TOSA’s doughnut shop or the organization’s moving company. Residents will also be required to follow community rules that include no drug use and keeping a clean home. To make sure these individuals are ready to live in the Village and become a healthy part of the community, they will first be initiated through something Grenny calls the “Welcome Neighborhood.” It will help individuals transition from a homeless lifestyle to a community-compatible lifestyle. “You learn how to keep your

ARCHITECTURAL RENDERINGS BY DENTON HOUSE COURTESY THE OTHER SIDE VILLAGE

O U C A N ’ T C R E AT E a community with just tiny homes,” says Joseph Grenny, founder of The Other Side Academy (TOSA). “You can’t create the variety of resources, opportunities and rich growth experiences that human beings need by sticking them on an island somewhere.” For Grenny, creating a community means creating the right culture, and that is what he and his organization hope to do with their newest project, The Other Side Village. TOSA has successfully been helping individuals with criminal records and issues with substance abuse turn their lives around since 2015. With The Other Side Village, they want to help chronically homeless individuals (those who have been continuously homeless for more than a year). The Village will eventually provide 430 tiny homes to over 600 individuals facing chronic homelessness. It will be built on a 37-acre lot located at 1850 W. Indiana Ave. in Salt Lake City. But to get the Village started, TOSA is focusing on the Village’s pilot project, which they hope to have ready this summer. It will consist of 60 tiny homes on an 8-acre portion of the 37-acre lot. The parcel is being leased to the organization by the city for $1 a year. It will cost $13.8 million to get the pilot project off the ground, with funding coming from TOSA itself, as well as a $5 million grant from the city. However, TOSA hopes the Village will be self-sustaining in a few short years after being fully built. The idea for the Village originated at City Hall as they were looking for ways to curb homelessness in the city, which saw a 7% increase from 2020 to 2022. “I was seeing that these tiny home villages were having a lot of success with [homeless] populations that we were not having success with here in Utah,” says Salt Lake City Mayor, Erin Mendenhall. Preexisting tiny home villages, like the Community First! Village in Austin, Texas, inspired Mendenhall to campaign for a similar project in Salt Lake City. She announced her plans for the Village in January of 2021. Within two years, the project had approval from the City Council, a property to build on and patronage from TOSA.

THE OTHER SIDE ACADEMY OTHER SIDE MOVERS: One of several training schools at The Other Side Academy that provides residential moving services to the public. OTHER SIDE THRIFT BOUTIQUE: A high-end, second-hand store that offers gently used furniture, brand-name clothing, housewares, and much more. OTHER SIDE BUILDERS: A General Contractor specializing in residential interior remodels.

A 3D rendering of the proposed community. Above: Joseph Grenny, founder of The Other Side Academy

room clean, how to cooperate with others,” says Grenny. It’s in the “Welcome Neighborhood” that individuals learn to, not only be accountable for themselves, but accountable for the community as a whole. “If somebody is stealing something from the community that isn’t theirs,” explains Grenny, “you’ll learn over time that you’re responsible to notice that and to bring that to the person’s attention or to somebody else’s attention.”

Proof of concept For anyone looking at the project with concern about the effect the Village could have on surrounding communities, Grenny understands where they are coming from. “I think we’ve seen in Utah many promises made about similar projects—how they won’t have negative effects on a community,” says Grenny. “But then they do.” However, he wants people to see the Village as bringing assets, not problems. Not only will the Village bring TOSA’s thriving busi-

All proceeds go directly to the Other Side home, to feed and clothe residents who are rebuilding their lives at The Other Side Academy. For more info, visit: theothersideacademy.com

nesses to the area, but it also hopes to hold cultural events, such as music festivals and markets. “People will come and learn to recognize the Village isn’t some cast-off place for the people we don’t want to think about,” he says. “It’s a cool spot.” The pilot project may be a small start for The Other Side Village, but TOSA hopes it will translate to bigger ambitions. “Our hope is to prove a model,” says Grenny. “The goal is to try to open source [the model] to any city in the world that wants to do something similar. We can teach, we can train, we can share and we’ll promote the diffusion of the idea as much as we possibly can.” Pending the success of the Village, Utah could start to see similar communities being built in other parts of Utah. “I’m that excited that more organizations will be inspired to take on tiny homes as an approach,” says Mendenhall. “I think that tiny homes aren’t only for those who are living unsheltered today, but we should have tiny home villages and communities for people at all points of life.”

UTAH HOMELESSNESS BY THE NUMBERS.

3,556

12,442

people

people enrolled

30%

experiencing homelessness on a given night

in homeless services or housing projects

increase in the number of families with children who used emergency homeless services in 2022

22%

of Utahns experiencing homelessness in 2022 were under 18 years old

Homelessness disproportionately affects people of color in Utah

(SOURCES: 2022 State-Wide Point-in-Time Count; The Crossroads Urban Center 2023 Report on Child Homelessness in Utah)

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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THE HIVE

POT POU R R I

A HOTEL LOBBY YOU CAN SKATE IN? How a Salt Lake City Hotel is changing skateboarding and other extreme sports BY JULIA MCNULT Y

N T H E H E A R T of Salt Lake’s ever-growing

PHOTOS OOURTESY OF THE EVO HOTEL

Granary District, Evo Hotel contains a skatepark. Yes, a skatepark. (Oh also, a climbing gym, hotel, cafe, retail store, bar and rooftop deck.) Evo is eclectic and that’s the point says manager Garret Clements, “Evo is a chaotic, high-energy place, and we want it that way.”

‘ALL TOGETHER’ SKATEPARK Utah’s skating community is riding the revival of the sport into the future. After its debut in the 2020 Olympics, the number of people who got into skateboarding rose from 6.4 million to 8.8 million and are trading make-shift backyard half pipes for professional parks. Enter Evo, a non-traditional space that embraces the new skate scene with its 5,000 squarefoot indoor/outdoor skatepark. As you enter Evo, you are greeted by ramps and rails and usually you’ll see some skaters on them. SJ Johnson, head of the All Together skatepark, says all

32 SALTLAKEMAGAZINE.COM | JU LY/AU GUST 2 0 2 3

are welcome. “Unlike a regular hotel, we want to be non-traditional and show that everyone is welcomed to do whatever they want,” they say. “It’s such a tight-knit community that it feels more at home than any other regular skatepark would.” All Together skatepark hosts events, fundraisers and runs drop boxes for Coconut Hut, Utah Pride Center and the homeless shelters. The park offers camps for youth and adults every week in the summer, and seasonal parties and rollerblading nights during the winter. There’s also a weekly after-hours gathering for members of the LGBTQ+ community. The skate scene + hotel has attracted skating legends like Amelia Bordka and Tony Hawk, who have both stayed (and skated there). On sunny days, All Together opens its garage doors to offer skaters a chance to shred some natural terrain. With a tight-knit group of skaters of all ages and skill levels, and a commitment to giving back to marginalized communities, the All Together skatepark offers more than just a place to skate. Evohotel.com, @evohotelsaltlake, 660 S. 300 West, SLC

Evo Hotel has become a magnet for all ages of skateboarding enthusiasts who are drawn to a first in Utah, a skatepark within a boutique hotel.

Photo courtesy: HOK Architects

WHAT’S NEXT AT YOUR NEW MORE ADDITIONS ARRIVING 2023-2024 Since the first flights departed The New Salt Lake International Airport, millions of travelers have experienced its stunning architecture, tech-friendly amenities, and thoughtfully curated dining and shopping options. But we’re just getting started. As Phase 2 is finished in 2023, you can expect 22 additional gates and 19 new shops and restaurants, including more local favorites. And in 2024, Phase 3 will bring even more places to eat, drink, shop, and relax—plus a new central tunnel that significantly shortens the walk to Concourse B gates.

22 ADDITIONAL GATES

19 NEW SHOPS AND RESTAURANTS

CENTRAL TUNNEL TO CONCOURSE B

MORE FLIGHTS TO MORE DESTINATIONS

See what’s next for your new SLC at slcairport.com

NOW OPEN: NEW GATES ON CONCOURSE A-EAST

Adventures

Travel . . . . . . . . . . . . . pg. 35 Outdoors . . . . . . . . . pg. 39

t r ave l / o u t d o o r s / w e llb e in g

PHOTO VISIT IDAHO

Rock climbing with family at City of Rocks National Reserve.

Three Southeastern Idaho Summertime Must-Dos

Looking for something fun to do this weekend? Look no further than Utah’s northern border. BY MELISSA FIELDS

O R M O S T O F the two-plus decades that I have called

Utah home, my consideration for Idaho really didn’t extend much beyond its most famous ski area, the posh Sun Valley Resort, and the non-Utah half of Bear Lake. Lately, however, I’ve gotten to know the Potato State a little better, particularly its rural southeastern corner—a beautifully rugged landscape ripe for adventuresome nature bathing. Following are highlights of three must-do and-see destinations just over

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

TRAVEL

Serenity Springs Eternal

Tucked along the Bear River’s Oneida Narrows Reservoir, Maple Grove Hot Springs & Retreat Center (maplegrovesprings.com) is 45 acres of nature-infused tranquility. There, you’ll find summer camp-chic accommodations, sweeping

mountain-meets-river views and, of course, the natural, mineral-infused hot springs: two swimming-pool-sized soaking pools just outside the River House check-in/locker room building and three smaller, stone-lined pools, situated along lit, flagstone walkways. Besides soaking, things to do at Maple Grove include swimming or paddling in the river, working out the kinks in a yoga class or, as part of the owners’ mission to raise mental health awareness, taking part in the center’s monthly suicide prevention trainings.

Surreal City

On the bucolic approach to City of Rocks National Reserve/Castle Rocks State Park (nps.gov/ciro), sweeping sageland gives way to fairytale-like valley filled with granite spires that reach toward the sky like giant gnarled fingers. Though these side-by-side recreation areas are a climber’s mecca—just shy of 1,000 rock-climbing routes have been established there—non-climbing families will find plenty to do in the surreal and stunningly beautiful landscape there. Dirt roads throughout both “The City,” as it is known for short, and Castle Rocks lead to trailheads accessing hiking, mountain biking and horseback riding trails that wind through and around the rock formations, including a section of the California National Historic Trail. Pitch your tent at one of the many campsites inside the Reserve ($14 per night); larger sites suitable for both tent camping and RVs, can be found LEFT: City of Rocks National Reserve, Almo. BELOW: Hiking at Castle Rocks State Park near Almo.

36 SALTLAKEMAGAZINE.COM | JULY/AU GU ST 2 0 2 3

TAKE THE PARTY ELSEWHERE Unlike some other hot springs that attract soakers into tying one on, at Maple Grove, relaxation, reflection and wellness take center stage. Drinking is not allowed in the pools, and neither is nudity. After-dark quiet hours require conversations to diminish to a whisper, both at the pools and around campfires. There’s no cell phone service at Maple Grove and the number of daytime and overnight guests is limited. It’s simply one of those few, rare places where you can go to reboot, immerse yourself in nature and find peace.

PHOTOS: (LEFT) VISIT IDAHO; (ABOVE) COURTESY MAPLE GROVE HOT SPRINGS

Utah’s northern border: Maple Grove Hot Springs, City of Rocks National Reserve/Castle Rocks State Park and Minnetonka Cave. All of these destinations are reachable within a three-hour drive from Salt Lake City.

RIGHT: Hiking inside Minnetonka Cave at St. Charles. BELOW: Road signs entering into Camp Rock at City of Rocks National Reserve; Camping, City Of Rocks National Reserve, Almo.

at Castle Rocks’ Smoky Mountain Campground ($31 per night) which also features paved roads, a shower house and flush toilets. Advance and same-day camping reservations for both areas can be made at reserveamerica.com. Day use in The City is free and $7 at Castle Rocks. After the sun goes down, be sure to look up. Earlier this year, City of Rocks received full certification as an International Dark Sky Park.

Almo Attractions

The super-cute ranching town of Almo offers the closest services to The City/Castle Rocks. Get your bearings at the City of

IDAHO Castle Rocks State Park

Maple Grove Hot Springs

PHOTOS VISIT IDAHO

Minnetonka Cave

Rocks National Reserve Visitor Center, located in the center of town (208-824-5901, open 8 a.m. to 4:30 p.m. daily). Other attractions along the Almo’s main drag include the Durfee Hot Springs (durfeehotsprings. com), the wood-fired pizza and HUGE canned beer selection at Rock City Mercantile (208-824-5510) and homemade pie at The Outpost Steakhouse (almoinn.com). Though a few other restaurants eke out an existence there, be sure to bring plenty of food with you for your stay. Almo eateries can get crowded on summer weekends (the closest grocery store is about an hour away).

Over-The-Border Spelunking

What’s better than dipping a toe in Bear Lake’s cool, blue waters on a hot summer day? Taking a tour of the nearby Minnetonka Cave, one of the largest and most impressive karst limestone caves in the U.S. This mind-blowing natural wonder (that stays at a constant 40 degrees all summer long) features nine separate chambers, all beautifully lit, including the 300-feet-wide and 90-feet tall Ballroom. While every part of the cave’s 90-minute tour is impressive, particularly

GETTING THERE

ton. There, head west on I-84 to Sublette exit

Maple Grove Hot Springs & Retreat Center

(Google maps may suggest a route along 27

is 47 miles north of Logan in Thatcher, Idaho.

through Oakley, Idaho, which requires driving

Take S.R. 91 north from Logan to Preston.

more than 20 miles on a dirt road.)

Wyoming

From there take S.R. 36 to N. Maple Grove Road and Oneida Narrows Road to the retreat center.

Salt Lake City

UTAH

memorable features include the dense set of slender stalactites called the Soda Straw Ceiling and an enormous stalagmite trio dubbed The Three Sisters. When you go, bring a jacket and comfortable walking shoes and be ready for a workout: though the distance you’ll cover in the cave is only about half a mile, you’ll climb up and down a daunting 888 stairs in the process. Minnetonka Cave is open Memorial Day weekend through Labor Day, weather permitting. Make tour reservations in advance at recreation.gov.

245 and go west toward Malta, Elba, and Almo.

Minnetonka Cave is about 90 minutes from Logan through Logan Canyon and past Bear Lake. Take S.R. 89 north to St. Charles. There

City of Rocks/Castle Rocks State Park: take

turn west onto Minnetonka Cave Road and fol-

Interstate 15 north from Salt Lake to Tremon-

low it for 8 miles to the lower cave parking lot.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

The best way to press pause is to go play.

Visit our Stio Mountain Studio® at 556 Main Street in Park City, Utah Rewarded for their efforts with sweeping views of Colorado’s San Juan National Forest, Molly Susla and Stio Ambassador Simi Hamilton stay on stride // Fred Marmsater

OUTDOORS

THE MIGHTY SAN JUAN RIVER A mix of whitewater and flatwater, offers beginners next-level training The 57-mile trip from Mexican Hat to Clay Hill provides you with unique desert scenery, opportunities to peep wildlife and explore archeological sites. Known to boaters for it’s mix of scenic flatwater and thrilling whitewater, the San Juan’s most famed rapid is Government Rapids (pictured left) named after a boating accident that occurred in 1921 during a United States Geological Survey expedition.

PHOTO TIM ROBERTS

U Get Your Paddles Up! From Zion to Flaming Gorge: 5 Utah places to play in (and on) the water this summer BY JEREMY PUGH

TA H ’ S L A N D S C A P E I S O F T E N I M A G I N E D as a desert, bone dry and starkly beautiful. However, the towering cliffs and towers, the deep, winding canyons and the hoodoos and arches that are admired around the world, are all the result of a common denominator—water. It was rivers, long-gone lakes, rains and floods that sculpted these wonders over millions of years and continue to shape and transform them. The water still flows and every spring and summer the river rats emerge from hibernation to challenge themselves on daring whitewater runs and, between those thrills, float quietly with a hard-won perspective that allows them to admire Utah’s wonders from deep down inside the canyons where the rivers run and the river rats go to play.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

OUTDOORS

One of Zion National Park’s treasures, up the Virgin River below towering cliffs This “hike” is one of the bucket list destinations in Zion National Park. It is however, less of a hike than a slog over round rocks in the Virgin River into an increasingly narrowing Zion Canyon. The less intrepid will walk a short way up but the adventurous are rewarded with narrower and narrower sections that defy our human senses of scale. Although summer is the most popular time to wander into the narrows, it is also possible to explore year-round with the help of insulated dry-suits and waders from a nearby outfitter. Either way you choose, the Narrows are an essential Utah experience.

THE MIGHTY COLORADO RIVER Take a run on the ‘Daily’ outside of Moab for a taste of the river’s whitewater For river rats who love the thrills of whitewater the Colorado is a storied river that runs through world-famous sections like Cataract Canyon and, of course, the Grand Canyon, neither of which are for the faint of heart or novice boaters. The Daily, however, is an 14-mile float that starts at Hittle Bottom, just outside of Moab, and travels through the beautiful scenery including a long stretch beneath Castleton Tower. There are, however, also four stretches of whitewater that will get your heart pumping. The third, White’s Rapid, is the trickiest, so stay sharp.

40 SALTLAKEMAGAZINE.COM | JU LY/AU GUST 2 0 2 3

PHOTOS: (BELOW) COURTESY UTAH OFFICE OF TOURISM/AUSTEN DIAMOND; (LEFT) ADOBE STOCK

THE ZION NARROWS

THE MIGHTY GREEN RIVER Run the Labyrinth section and enjoy one of Utah’s most scenic and placid floats

PHOTOS: (ABOVE) JEREMY PUGH; (RIGHT) TIM ROBERTS

Before the Green meets the Colorado in Cataract section lies the Labyrinth, a calm section of river with ample sandbar camping from canoe or raft. The section is one of the most scenic and is so named because of its winding path through towering red rock canyons.

THE MIGHTY YAMPA RIVER The Yampa is the last wild and free-flowing river in the Colorado Basin The wild ride begins in Colorado and takes you through Dinosaur National Monument and all its wonders before the Yampa’s confluence with the Green. The river tests boaters with Class II and III rapids and one big daddy—the Class IV Warm Springs Rapid with a prominent wave that has flipped many a raft. Scouting this section is strongly recommended.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

COTTONWOOD HEIGHTS

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SPECIAL ADVERTISING SECTION

Living Room Hiking Trail

City Meets the Mountains in Northern Utah

orthern Utah combines easy access to the state’s best urban experiences with world-class outdoor recreation. There are vibrant main streets, big-city amenities and distinctive dining in places surrounded by mountains, canyons and forests where you can mountain bike, hike, ﬁsh, off-road, rock climb, stargaze or just wander. Northern Utah's urban hubs make for excellent destinations on their own as well as ideal base camps for your outdoor adventure.

Urban Meets Alpine

Utah Muesum of Fine Arts

Sundance Resort Causey Reservoir near Ogden

Unlike many other metropolitan areas, lush and beautiful mountains and canyons rise above the edges of Salt Lake City. For example, the Bonneville Shoreline trail system sits on the very foothills overlooking the city, and countless other trails can be accessed from cities along the Wasatch Front. Just 30 miles east of the capital city, Park City boasts Downtown Salt Lake more than 500 miles of biking and hiking trails. Further east, try fishing Flaming Gorge or rafting the Green River just outside of Vernal. Just north of Salt Lake, you’ll discover Ogden with its robust trail network for hikers, equestrian riders and mountain bikers and Logan is a great stopover for trips to Bear Lake State Park. To the south, the Utah Valley sits below the towering peak of Mount Timpanogos and offers easy access to recreation in Provo and American Fork canyons, connected by the Alpine Loop, one of the state’s most scenic roads. To the west, you’ll find Knolls OHV Special Recreation Management Area and Little Sahara Recreation Area where you can off-road some of Utah's spectacular scenery not accessible to cars.

SPECIAL ADVERTISING SECTION

Enjoy the Local Fare

Handle in Park City

Logan, Ogden, Salt Lake City, Park City and Provo are all urban hubs of great dining. In 2023, the James Beard Foundation recognized eight restaurants in the Northern Utah region for culinary excellence, including Manoli’s, Mazza, Oquirrh and SLC Eatery in Salt Lake City and Handle in Park City. There's also a thriving farm-to-table scene lining the Wasatch Front, from the seasonal fare at Communal in Provo to Table Twenty Five, located on Ogden’s historic 25th Street.

Explore Arts, Culture and History Northern Utah’s arts and cultural offerings stretch the Wasatch Front and beyond, from the Utah State University Sculpture Walk in the northern reaches to the Springville Museum of Art just south of Provo. Northern Utah is also home to two of the world’s most iconic land art sculptures—Robert Smithson’s “Spiral Jetty” and Nancy Holt’s “Sun Tunnels.” And each city plays host to a full calendar of cultural and art events, like the summer Twilight Concert Series in Salt Lake City and Ogden or Park City’s Dinosaur National Park Kimball Arts Festival. You can also learn more about the history and culture of Utah through its many museums, including the Fremont Indian State Park and Museum in Sevier, the Natural History Museum of Utah in Salt Lake City and the Golden Spike National Historic Park in Box Elder. And to the east in Vernal, you can explore the Utah Field House of Natural History State Park Museum and spot dinosaur footprints along the trails at Red Fleet State Park.

Gaze at the Night Sky

Uinta Mountains

According to Astronomy magazine, one-third of humanity and 80 percent of Americans, cannot see the Milky Way. City lights obscure the stars in many urban centers. But in Utah, land managers and community members have committed to protecting the dark skies from light pollution. Within just two hours of Salt Lake City, you'll find seven official Dark Sky Places, all certified by the International Dark Sky Association. Fill your days with adventure and your nights stargazing at these International Dark Sky Places: Timpanogos Cave National Monument (35 miles from Salt Lake City), East Canyon State Park (35 miles), Jordanelle State Park (37 miles), Rockport State Park (37 miles), Antelope Island State Park (42 miles), North Fork Park (58 miles) and Helper City (111 miles).

Great Salt Lake

Antelope Island State Park and the Great Salt Lake To truly experience and appreciate the Great Salt Lake, there is no better vantage for observation than from the western shoreline trail on Antelope Island. The island hides the city lights of the Wasatch Front behind you and offers an otherworldly view of the ancient salty sea stretching out to the horizon.

Tips and Tricks Venturing outside? Always check with local ranger stations for day-of trail and weather conditions. Utah has seen unprecedented snowpack this season, and spring runoff may affect some trail access. If you’re hitting the trails, make sure someone knows where you’re heading and when you’ll be back. And be sure to pack extra water, snacks and layers, in case your adventure takes longer than you expect.

Supporting local communities during your travels can have a profound impact. Stock up on

groceries locally, stop in an artisan shop or eat at a restaurant in addition to campfire meals. Stop by visitutah.com for more preparedness tips and travel recommendations.

PHOTO CREDIT TK

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or this year’s Best of the Beehive, we are taking a look at what Utah is the best at compared to other—less best—places. Utah has been dubbed the happiest state, the nerdiest state, the most business-friendly state, etc., etc. This year, Utah also has the new distinction of being the best state. Period. It’s science. U.S. News & World Report ranked Utah as the best overall state, largely thanks to its high scores in the ranking’s categories of “Economics” and “Financial Stability.” However, there are some categories where the Beehive State falls short. In those cases, we prefer to see it as…we’re the best at being the worst.

BY CHRISTIE PORTER

NT E M N I A T R E T N TS & E THE BEST AT BEING HAPPY Utah is ranked among the happiest states in the union, according to WalletHub, but not so much for our actual emotional and physical wellbeing. Rather, we scored high in the “Work Environment” and “Community & Environment” categories. Places that bring us joy: A stroll through the Urban Arts Gallery is never the same stroll twice. The Urban Arts Gallery is an alternative art gallery that features monthly rotating exhibitions of primarily local, contemporary, pop culture and, you guessed it, urban art. The current exhibition for July focuses on forms of sculpture with the theme “Dance With Depth,” and August’s theme is “Cosmic Currents,” inspired by astrology. The Gallery hosts a variety of community events, workshops and classes and also makes the work of local artists available to buy online. urbanartsgallery.org Catching a Plan-B Theatre performance at the Rose Wagner Performing Arts Center is an experience. At Plan-B’s core are local playwrights and theatre professionals, helmed by Artistic Director Jerry Rapier, who embrace progressivism, inclusion, diversity and equality. Plan-B also has a delightfully subversive streak that challenges expectations, power and the status quo. For instance, the focus of the 2023-2024 season is the subversion of classic literature by amplifying the voices of femme and gender-fluid characters. planbtheatre.org

PHOTO ADAM FINKLE

Catching a show at Kilby Court has always been high on the cool kids’ list of favorite haunts, but the main attraction is the much-anticipated annual Kilby Block Party. The music festival draws big names from the indie music scene (who might not deign visit Small Lake City otherwise) and stellar local musicians. It’s become the don’t-miss show of the season. kilbycourt.com

Plan -B Theatre company’s artistic director Jerry Rapier.

Sipping coffee and taking in the sights and sounds at Mestizo Coffeehouse & Art Gallery provides a little more tranquility and introspection than some of the other entries on this list. It’s an eclectic, community-driven space that not only has a tasty coffeehouse menu (people love the Mexican Mocha) but a fine arts gallery for underrepresented artists. mestizocoffeehouse.com

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ARTS

T N E M IN A T R E & ENT

The best at geeking out

It’s a assequat enit, ipsandunte Utah is ranked as the nerdiest state— nus Ed mos dolentis eaquam, most recently by Zippia in 2022, which looked at our super geeky internet omni dero qui offic search history—earning supporting B Y Aas U well, T H O Rlike T Kthe T K state T K T that K distinctions plays the most Dungeons & Dragons. Where to get your nerd on:

Dreamscapes is an otherworldly immersive art experience that defies traditional

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Legendarium Books is a nerd’s dream (L to R) Raelle Westwind and Orion Enceladus.

boundaries. Dreamscapes is born from the imaginations of more than 100 artists, builders and audio-visual wizards. The “RE-imagine” exhibit at Dreamscapes is now located at the Shops at South Town in Sandy. The new location is five times bigger than the previous space in The Gateway. This project by the Utah Arts Alliance is appropriate for all ages. dreamscapesslc.org

Dreamscapes

We asked, you answered. In 2023, we wanted to BEST BRUNCH BEST COFFEE SHOP BEST KARAOKE Oasis Cafe Highlander Pub hear from our readers about their own Utah favorites. Coffee Garden

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PHOTOS : (TOP) ADAM FINKLE; (BOTTOM) TODD COLLINS

Legendarium Books P E NisEaRvibrant PA R Aliterary GRAPH haven that is adamantly T E X T inclusive Untis ratiand aut volorep welcoming. They specialize in expedit books ofatust, the electem nos science fiction, fantasy volorrum rerio.and Pid horror et untisgenres, sed min and their staff is sureadi to have a few resmart volorun tinciam dolupta derum, recommendations for you. (If youvendipi haven’tenyet consequi repratemquam read This Is How You Lose The Time War,que et, danditest, quiation consedigent where have you been?!) Another key draw is conseque sum qui ium explace aritior the shop’s RPGQui Cafe, hosts weekly itatur? sedwhich esto modit alique quas D&D nights. relatively quamWe hic hope totamthis latet et poris new derspici nerdy addition to officita Salt Lake City is dis hereates to qui rendi con eum stay. legendariumbooks.com eum dolecab inis et latur, aut maxime pellam ex et quia nimpore ndiciis endus, cus has estojust consere si dolore The Nerd Store abouthendae everything you ent fuga. Etthen que dolorem pe a place would expect (and some) from with “nerd” in the name—comic books, tabletop roleplaying supplies, art, toys and rare collectibles. The shop is working on expanding its location at Valley Fair Mall, where it also hosts Wasatch Con (wasatchcon. com)—an intimate convention centered on comic creators both from Utah and all over. This year’s Wasatch Con will be held Nov. 10–11. nerdstoreutah.com

THE BEST AT INVITING THE SUPERNATURAL Utah has something of a reputation for the unexplained and supernatural. Not only are our residents adept at magical thinking, but the Beehive State is reportedly home to some of the most haunted places in the country. Top supernatural attractions: Skinwalker Ranch is a paranormal hotspot in the Uintah Basin, itself rife with unexplained events—from UFO sightings to eerie animal encounters—and the subject of multiple investigations and books (we recommend The Utah UFO Display). While Skinwalker Ranch is not open to the public, you can catch all of the action on the HISTORY Channel show, The Secret of Skinwalker Ranch. Blind Frog Ranch (blindfrogranchoutpost. com), another ranch in the Uintah Basin with a haunted history (and a TV show), offers paid tours. Fielding Garr Ranch at Antelope Island State Park is a meticulously preserved homestead from the time of pioneers. Explore the historic buildings and structures—including the cemetery—while immersing yourself in the stunning natural beauty of Antelope Island, from which you can visit Fremont Island where famed graverobber Jean Baptiste was exiled. The West Desert ghost towns of Frisco and Ophir are echoes of Utah's mining past. Once bustling hubs of silver and gold extraction, these eerie remnants now stand as haunting reminders of a bygone era. Wander through abandoned structures to uncover the faded stories of these forgotten towns.

PHOTOS : (TOP)ROSS RICHEY; (BOTTOM) ADOBE STOCK

You can explore the remnants of towering kilns, silos and the crumbling structures (where multiple workers are said to have met tragic ends) of the Portland Cement Works in Salt Lake City, which has since been converted into a haunted attraction—Fear Factory. fearfactoryslc.com

Antelope Island

urban arts festival

The Urban Arts Festival started with a small art competition that quickly outgrew its premise. “At the Urban Arts Gallery, we’d do an annual skate deck competition, and it became so big that we thought, why not do an event around it?” Kat Aleman is Utah Arts Alliance’s Manager of Marketing and Communications. She says the event, Urban Arts Festival, outgrew its initial expectations, too. “We asked ourselves, how else can we focus on skate and street and urban art culture? Over the years, it became this huge festival,” says Aleman. The Urban Arts Festival now takes over the Gateway in Salt Lake City every September, and it’s Utah’s largest free community art event, drawing an estimated 20,000 attendees and featuring 200 artists, performers and musicians. Among the core elements are local car club exhibitions and the annual Lowrider Hop Off. Of course, “It’s still the Urban Arts Gallery and the skate competition is a focal point of the festival,” says Aleman. The Urban Arts Festival is Sept. 2–3, 2023 at The Gateway, and it’s free and open to the public. urbanartsfest.org

BEST SPORTS BAR BEST SEAFOOD Flanker Kitchen + Sporting Club Current Fish and Oyster

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air—with fresh, clean, timeless and comfortable style—for their homes. becosyhouse.com

G N I P P SHO

The Garden Store is not only Salt Lake’s cherished destination for unique gifts, furnishings and décor for the home and garden, but it has also served as a beloved retreat, offering a happy escape and gratifying retail therapy. With welcoming spaces and inspiring displays, The Garden Store is curated with an approachable yet elevated aesthetic, enlivened with just enough whimsy to keep things interesting. thegardenstoresaltlake.com Native Floral Company is a spacious, urban-style boutique teeming with fresh flower arrangements, bloom bundles, indoor plants, stylish vessels, gifts cards, candles, treats and much more. The open space also hosts classes and workshops for plant enthusiasts and floral hobbyists. nativeflowercompany.com

shopping in style

In the days where much of the shopping for home can be done from home, a place has to be pretty special to lure us outside. These home-design retailers aren’t just shops—they’re experiences:

Native Flower

Swoon is located along the main drive in the sleepy town of Santa Clara, and the new boutique is a decor-lover’s dream. Designer April Hickman transformed an old brick bungalow into a shop with a swanky vibe that takes hold the moment visitors step inside the entry, where a dazzling chandelier and a dark mural wallpaper deliver drama from the get-go. swoonhomeliving.com Nancy Van Matre’s décor and lifestyle shop in St. George, Cosy House, is designed to help others create a welcoming

THE BEST SWEET TOOTH. According to our Instacart orders, Utahns are eating more sweet treats than any other state in the union. It stands to reason that we’re pretty good at making them, too. If you’re looking to satisfy that sweet tooth this summer, check out “Brain Freeze” on page 60.

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BEST FIRST DATE VENUE BEST FOOD TRUCK Black’s Sliders Red Butte Garden

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PHOTOS : (TOP) EMMA STEWART PHOTOGRAPHY; (BOTTOM) COURTESY NATIVE FLOWER

Swoon

For unique home décor, luxurious accessories and exceptional gifts, visit O.C. Tanner Jeweler’s Home & Lifestyle Department on the third floor of the flagship store in Salt Lake City. Highly curated, there are always new offerings from well-known and recently discovered designers and artisans. (The Park City location also offers pieces selected for mountain luxury lifestyle.) octannerjewelers.com —Brad Mee

BEST PASTA (TIE) BEST RESTAURANT AMBIANCE Antica Sicilia | Osteria Amore Log Haven

Traeger CEO Jeremy Andrus

FAMILYFRIENDLY Best Adventures for Kids

Utah is the fastest growing state because we’re the best at having kids, but it takes a little extra planning if you’re traveling with the whole family. Parent and adventure blogger Stephanie Reed of Salt Project (saltproject.co) has some tips for getting kids excited about outdoor adventures:

THE BEST AT STARTING BUSINESSES

PHOTOS : (TOP) ADAM FINKLE; (RIGHT) COURTESY STEPHANIE REED

Utah is the most entrepreneurial state in the country, as found by a 2020 Seek Capital study. The study looked at factors like the growth of the working-age population, employment rates, business tax climate, cost of living and business survival rates. Utah-bred businesses of note that have grown from cool local startups: The outdoor gear and apparel retailer, Backcountry.com, began as a passion project in a Park City garage, offering hard-to-find outdoor gear. Today, it has become a trusted online destination, providing adventurers with a wide range of high-quality products to fuel their outdoor pursuits. Blue Boutique started as a small lingerie store in Salt Lake City. Over the years, it evolved into a sophisticated and inclusive shop, offering a diverse range of adult products, while fostering a welcoming and empowering atmosphere for customers to… explore. blueboutique.com Entrepreneur Jeremy Andrus has left an indelible mark on the business world with his ventures. As CEO of Utah-based Skullcandy, he led the audio brand's expansion into global markets, revolutionizing the headphone industry. He then revitalized Traeger, the iconic wood-fired grill company, propelling it to new heights. traeger.com

BEST MEXICAN FOOD Red Iguana

BEST DELI (TIE) Feldman’s Deli | Caputo’s Market & Deli

Keep it short and sweet. Reed has a list of 88 Utah hikes for young kids on Salt Project (saltproject.co). “These are tried and true favorites from our own family and, yes, age 5 or younger did every one,” says Reed. Make it fun for everyone. Pack a special treat or go grab ice cream after. Stay close to home. Living in Utah, you don’t have to go far for adventure. There is so much to do and see right here in our own backyard. Make it a priority. “Your kids are only young once and they don’t need any more toys,” says Reed. “They just need YOU. Don’t put it off until tomorrow. Go make some memories today.” Need ideas? “This is one of my kids’ favorite adventures,” says Reed, pointing to a packed weekend with the kiddos through Southern Utah. “This is a great adventure for ages 10-plus, but littles can definitely join in the fun with some assistance and encouragement.” The adventure includes:

BEST PIZZA Pizza Volta

• Visiting the Saturday Market at Tuacahn (tuacahn.org) • Mural-hunting and lunch at Tacos Plaza in St. George (tacosplazaofficial.com) • Hiking Red Reef trail in Red Cliffs and Petrified Dunes Trail in Snow Canyon • Post-hike treat at Berries-nCream in St. George (berriesncream.com) • A guided UTV tour through Sand Hollow • Grabbing a slice at Riggatti’s Pizza in St. George (riggattis. com) and Centro Woodfired Pizza in Cedar City (centropizzeria.com)

BEST CHINESE FOOD (TIE) Little World | Pan Wok

BEST BURGER Proper Burger Co.

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The best at digging up dinosaurs

Randall Irmis, curator of the Natural History Museum of Utah

We even have our own raptor named after us! Just as an example of our dinosaur discovery supremacy, more than 6,000 different fossils have been found at a single dig site in Emery County. Top paleontological spots to visit: Cleveland-Lloyd Dinosaur Quarry, near Price, has the densest concentration of Jurassic-era dinosaur fossils in the world, according to the Bureau of Land Management. More than 12,000 bones, belonging to at least 74 individual dinosaurs have been excavated here, with many of them on display throughout various museums in Utah. blm.gov The Quarry Exhibit Hall is a true paleontological marvel nestled within Dinosaur National Monument. This site contains towering rock walls embedded with countless dinosaur bones. nps.gov/dino Ogden’s George S. Eccles Dinosaur Park boasts life-size dinosaur sculptures that transport visitors to a world long extinct. Discover more than 100 species of prehistoric creatures while strolling along winding paths of interactive, educational and entertaining exhibits. dinosaurpark.org

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BEST PATIO Ivy + Varley

stewards of utah’s prehistoric past The Natural History Museum of Utah (NHMU) might be the best place to learn about Utah’s prehistoric past and one of the best places to get up close with some extraordinary fossils—short of making it out to a paleontological excavation site itself (but we’ll get to that, too). What sets NHMU’s fossil collection apart from other museums is its focus. “One thing I really love about our exhibits—they’re really focused on the fossil record of Utah and Intermountain West, so there are exhibits that you can only see in our museum,” says Randall Irmis, Ph.D., Curator of Paleontology and Head Curator at NHMU and Associate Professor of Geology at the University of Utah. Irmis and members of his department split their time between working in the museum or the lab and prospecting or excavating fossils in the field. “Utah is the best single state or province in North America for understanding Earth’s past,” says Irmis. What makes Utah one of the best places to discover dinosaurs? “Our geology and our climate,” says Irmis. Most fossils are found in sedimentary rock, which Utah has in abundance, and, because we are a desert, the rocks are exposed rather than covered in vegetation, “which makes it

easier to find those fossils and why we have such an amazing fossil record.” The fossils NHMU’s team excavates in the field might make it to the museum, but it takes a considerable amount of time and effort before the paleontologists are ready to reveal their findings to the public. “I hope, when people come to see what’s on display at the museum, they see how much Utah and the Intermountain West have changed over geologic time. It may be a high desert today, but, in the Late Cretaceous, it was a subtropical flood plain like Southern Louisiana.” And, at other times, Utah was covered in ocean. “There are so many amazing creatures from Earth’s past that draw the imagination, and Utah has become known for these weird and wonderful, extinct creatures. What’s so cool—whether you’re talking about dinosaurs, or soft-bodied animals that lived in the ocean—there are so many of these animals that we have the fossil record of. They’re not just something people dreamed up, these things existed.” If you’re interested in volunteering with NHMU’s paleontology team, keep an eye on their website for calls for volunteers. nhmu.utah.edu

BEST VEGETARIAN/VEGAN BEST STEAK HOUSE BEST BAKERY BEST DESSERT Sweet Hazel Spencer’s for Steaks and Chops Eva’s Bakery Gourmandise

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PHOTO MARK JOHNSTON

R O O D OU T

WASATCH FAULTS

THE BEST AT GETTING OUTSIDE There is a lot that makes Utah’s outdoors remarkable, and having the highest concentration in the world of International Dark Sky Association-certified Dark Sky Parks is certainly one of them. At 24 parks, there is no shortage of places to go outside at night and look up: Leonard Thomas’s radio show, Skywatcher Leo T, is broadcast across the state and reveals the wonders of the night sky. Leo grew up sleeping under the stars in Wyoming and became a passionate observer of astronomical wonders. He also works with the Stansbury Park Observatory Complex (SPOC) for regular star watching events. “SPOC has four incredible telescopes that are so close to the city,” he says. “It’s an amazing facility.” stansburypark.org/observatory, KRCL.org, UPR.org, KZMU.org

Some things maybe we wish we weren’t the best at. The dubious distinctions:

For the whole family, throughout the spring and summer, Red Fleet, Rockport and Steinaker State Parks host regular Star Parties that will make any overnight camping trip one to remember. stateparks.utah.gov

THE BEST AT DRIVING THE WORST

Bryce Canyon National Park has terrific stargazing opportunities, hosting the Bryce Canyon Astronomy Festival every June, featuring familyfriendly daytime activities and special evening programs, telescope viewings and constellation tours. nps.gov/brca

THE BEST AT MENTAL HEALTH CRISES

Listen to Skywatcher Leo T’s show on KRCL, UPR, KZMU and on Spotify.

Utah is no. 1…on QuoteWizard’s ranking of the worst drivers in the U.S. Utah drivers rank high in every dangerous driving category—first in speeding, second in citations, fifth in accidents and eighth in DUIs.

Utah reports higher rates of mental illness than any other state in the country. Researchers have found that, while the air and altitude likely contribute to the comparatively high prevalence of suicidality and depression in Utah, genetics play a role as well as culture.

THE BEST AT THE LOWEST PER-STUDENT SPENDING Despite being so good at having all those dang kids, Utah ranked 50th in the U.S. for student spending—just above Idaho who ranked dead last, according to The National Education Association. (Have we considered “Utah: At least we’re better than Idaho” as a state slogan?)

THE BEST AT THE GENDER-INCOME GAP

PHOTO ADAM FINKLE

Utah typically ranks low on analyses of how states treat women. This year, WalletHub had Utah listed dead last for women’s equality (which is the norm at this point). Why? A chasm of a gender-wage gap factors huge here. Utah men working full-time make 37% more than Utah’s full-time working women. Utah has among the lowest percentage of women in elected leadership or management positions, and survey analysis has found Utahns hold some of the most sexist and rigid views when it comes to gender roles.

THE BEST AT BEING DRY Utah is among the driest states in the nation, in case the 1,200-year drought and active desiccation of Great Salt Lake failed to tip you off.

BEST BOUTIQUE Amy Boutique

BEST FARM-TO-TABLE PROGRAM Arlo

BEST BREWERY TF Brewing

BEST DISTILLERY Holystone Distilling

BEST ‘STAYCATION’ Hilton Salt Lake City Center

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We sent our writer, Avrey Evans, on a journey to Oaxaca, Mexico with 18 other Utahns searching for ‘Green Gold’—the agave at the root of a 400-year-old agricultural tradition handed down from generation to generation.

BY AVREY EVANS

PHOTO BENJAMIN CARPENTER

PHOTGRAPHY BY AVREY EVANS AND BENJAMIN CARPENTER

ast April, a group of Utah chefs, bartenders, beverage enthusiasts and wanderlusters headed South to follow the roots of one of our favorite spirits— mezcal. Hosted by an artisanal liquor brand, Wahaka Mezcal, our troop was to take part in this year’s annual reforestation effort in which service workers from around the globe come to Oaxaca to plant agave. With that in mind, I had no idea what else this excursion would offer. All I knew was this would be an experience of a lifetime, and I was yearning to sip mezcal in the motherland. J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

day one

ingredients and Utah products, like Waterpocket Notom. Of course, there were plenty of cocktails set ablaze by the Beehive boys As the fastest-growing booze category in the U.S., agave-based behind the stick, and our little group of Utahns felt nothing but liquors are quickly becoming favorites of leaders in Utah’s food welcomed by the people of Oaxaca. and beverage industry. So, naturally, a trip to Oaxaca drew interest from many mezcal-mesmerized individuals. Once we all arrived in downtown Oaxaca, where Wahaka hosted us at a charming casita, it was time to get acquainted. Turns out, all you need to do is throw At the crack of dawn on day three, it was time for the main in a mix of career drinkers with a few bottles of mezcal, and you event. Our ragtag crew of sleep-deprived tipplers loaded into a become friends pretty fast. Restaurants and bars represented in our van and set our sights on Wahaka’s fields, where we would be boisterous crew were Post Office Place, Sundance Resort, Water spending the afternoon planting agave. Determined to repay Witch, ACME, Lake Effect, Deer Valley the kindness of our hosts, we worked Resort, Libation SLC and a healthy as one, digging holes and placing smattering of private chefs and Tobala sprouts in neat rows (in which hospitality consultants. the field workers only had to correct a few times). Our work finished, we The Avengers assembled, it was time stood like proud parents surveying to set off on our first adventure, a tour of the 500 Tobala plants that would one Wahaka’s distillery. The open-aired day be harvested and distilled into palenque resembled more of a familyMezcal that those around the world owned farm than the industrialized There are over 200 varieties of agave, might enjoy. facility one would expect of a large, and Mezcal can be made out of 40 to Satisfied with our hard-day's work, global brand like Wahaka. Every step of 50. As Wahaka’s managing partner we returned to Wahaka’s palenque, distillation is done by hand, from Eduardo Belaunzaran says, “It’s not a where a full-blown fiesta was waiting. harvesting the agave piñas, to roasting matter of if, but when we will discover A ten-piece band accompanied by a them in earth pits, to crushing them how to make delicious mezcal from school of dancers offered with a horse-drawn stone mill. Even the every type of agave.” For now, some of entertainment throughout the final product is tested by hand, or mouth the most popular agaves include evening. We ate our fill of I should say. To check the ABV of each Espadin, Tobalà, Tepextate and Cuishe. chicharronnes pulled right off the batch, we watched in awe as a mezcalero Each agave varies in size, shape, flavor pork spit-roasted in the back and scooped nearly-finished mezcal into a and maturity rate; some agaves grow danced with Wahaka’s entire family bowl and blew bubbles into it using a for 40 years until they are ready to be that gifted us this extraordinary peek large straw-like tool. His expert eye can into their world. identify the ABV by the speed at which harvested. On our reforestation trip, we bubbles pop. Mezcal flowed freely while When it finally came time for our planted 500 baby Tobalà plants in we laughed and learned, all was right in goodbyes, I began to reflect on how Wahaka’s mountainous fields. In 12-15 this small corner of the world. this experience will bleed into our years, those same plants will be own culture back home. Each of us harvested and fermented into an will undoubtedly bring our own piece aromatic mezcal with light tropical of Oaxaca into our respective On our second day in Oaxaca, it was and spiced notes. establishments, from menu creation time to get our boots on the ground and to spirited conversations with curious hunt for wild agave in the mountainous customers. And in some small but outskirts of town. Much of the world’s meaningful way, we’ve left our mark agave is sustainably farmed, but some in Oaxaca as well. Between the conversations had with locals, rarer variations are still foraged in the wild. In true rural fashion, agave planted in fields and stories shared over copitas full of we loaded into a flatbed truck like livestock and began our search mezcal, there’s a remnant of Utah spirit that will live on down for green gold. Our guides, Eduardo Belaunzaran and Alejandro south. Not bad for a bunch of Mormons. Santa Cruz pointed out Tobalas clutching at cliff sides and Cuishe growing proudly in the sun, the Utahns gave “oohs and ahhs” and tried unsuccessfully to avoid the menacing barbs that grow on the tips of Espadin plants. (Top Row Left to Right): Writer Avrey Evans sipping mezcal from a copita, Later that evening, with Oaxacan earth now firmly in our bodies A horse-drawn stone mill, called a Tahona, crushes agave during mezca production. (Middle Row Left to Right): Harvesting a mature Espadin and souls, it was time to explore the city’s vibrant nightlife scene. plant; Group field work in Oaxaca mountains, Utahns load up in a truckbed The Water Witch/ACME boys connected with a bar owner for agave hunting; The group plants 500 baby Tobala plants. (Bottom Row downtown to host a takeover at Mezcal Speakeasy. Utahns and Left to Right): Rows of Espadin agave growing in Wahaka’s fields, ACME and Water Witch bartenders ignite tiki drinks at a local Oaxacan bar. locals mingled, sipping on delightful fusions of indigenous

day three

day two

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PHOTOS: (TOP ROW) AVREY EVANS; (MIDDLE ROW) AVREY EVANS, AVREY EVANS, BENJAMIN CARPENTER; (BOTTOM ROW) ADOBE STOCK, BENJAMIN CARPENTER

THE LIFESPAN OF AGAVE

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ABOUT ‘WAHAKA’ Wahaka is a fifth generation artisanal mezcal producer located in the rural village of San Dionisio Ocotepec, about an hour and a half from downtown Oaxaca. The global brand’s present maestro mezcalero is Alberto Morales, whose knowledge of mezcal distillation was passed down from his father, who learned from his father, so on and so forth. At the core of Wahaka’s ethos is tradition. Their palenque isn’t crowded with industrial machinery or factory lines, rather simple tools like wood-fired ovens and a horsedrawn stone mill (called a tahona). Listening to Morales’ family interactions offers another glimpse into the past, as they speak their fading indigenous language Zapotec. The native Zapotec people founded one of Mexico’s earliest civilizations in Oaxaca, thousands of years before the Aztecs, today Morales’ family is one of the 12% of Zapotec speakers in Oaxaca.

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Must-See Things in Oaxaca

Oaxaca is a vibrant, mountainous state in Southern Mexico. Its namesake capital city offers no shortage of wonders for tourists to explore. Here are some of my favorite ways to make the best of your time in the city.

PHOTOS: (TOP ROW, L TO R) ADOBE STOCK; AVREY EVANS; ADOBE STOCK; (MIDDLE ROW) BENJAMIN CARPENTER, ADOBE STOCK; (MIDDLE ROW) BENJAMIN CARPENTER, ADOBE STOCK

get lost in the markets Oaxacan mercados are lively, to say the least. Each market is housed in a different building, specializing in specific goods and foods. Get your Oaxacan souvenirs at Benito Juarez Market, then head to Mercado 20 de Noviembre for life-giving Aguas Frescas. With a beverage in hand, let your nose lead you to the Pasillo De Humo aka Smoke Hall aka Meat Hall.

eat mole, lots of it Oaxaca is a gastronomic sanctuary, known for its chocolate, mezcal, and of course, mole. There are seven kinds of mole originating in Oaxaca: Negro, Rojo, Coloradito, Amarillo, Verde, Chichilo, and Manchamantel. You can find mole in most restaurants in downtown Oaxaca, my personal go-to is Rojo over browned chicken with queso Oaxaca on the side.

cleanse your soul at oaxacan cathedrals Some of the earliest churches in Oaxaca date back to the 16th century, and two of the most popular are right in the middle of Oaxaca City. The Santo Domingo de Guzmán cathedral is Oaxaca’s most famous church, featuring gold-leafed baroque architecture and historical

objects on display. Just a few blocks away in Zocalo Square is The Cathedral of Our Lady of the Assumption, another remarkable neoclassical church built out of indigenous green volcanic stone.

get swept away in oaxacan weddings During my stay in Oaxaca, we witnessed two huge wedding parades that practically take over downtown. Live bands, dancers, ten-foot-tall marionettes of the bride and groom, and a horde of weddinggoers march through the streets. It’s common for passersby to stop and enjoy the show, you might even be given a bamboo shot glass that hangs around your neck in which weddinggoers will occasionally offer a pour of rare mezcal.

set off on an excursion Two of the most noteworthy and most visited landmarks in Oaxaca are Monte Albán and Hierve el Agua. A large archaeological site of an ancient Zapotec metropolis, Monte Albán includes excavated structures that functioned as a capital city between 500 BCE and 800 CE. Hierve el Agua is a stunning collection of three natural spring pools and calcified waterfalls. The busy tourist spot can see upwards of 7,000 visitors each day, so come prepared with your swimsuit and some patience.

(Top Row Left to Right): Downtown Oaxacan street at dusk, An elder prepares Tejate, a maize and cacao beverage popular amongst Zapotec communities, Monte Albàn (Middle Row Left to Right): Desert cacti, Chinas Oaxaquiñas dance with flower-filled baskets. (Bottom Row Left to Right): Wahaka’s Espadin Mezcal, Santo Domingo cathedral.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

SIX SUMMERTIME TREATS TO BEAT THE HEAT BY JEREMY PUGH

E M E M B E R W H E N we were all complaining about the cold? And now...it’s 100 degrees outside and even your hair follicles are sweating. This summer, the brain freeze is definitely worth it in order to taste these irresistible local frozen treats. Here are our favorite summer spots to beat the heat.

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PHOTO ADAM FINKLE

Kalli Lebaron, the owner of Joy Pops, a paleta food truck and catering service

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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HAWAIIAN ‘SHAVE’ ICE What it is not: A snow cone What it is: Shaved ice—which Hawaiians shorten to just “shave ice”— is finer and

softer than the ice used in snow cones, 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. Hawaiians, of course, take it up a notch and hide a dollop of silky ice cream, coconut milk or condensed milk underneath the icy surface.

WHO DOES IT BEST?

Jared Clavell of ICY Mountain Shaved Ice

Aloha Surf Shack, walk-up food truck at 1980 E. 2700 South, SLC, alohasurfshackslc.com Icy Mountain Shaved Ice, food truck, 801-707-5763, icymountainshavedice. wixsite.com/foodtruck Hokulia Shave 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. Place a scoop of ice cream in each serving dish, top with shaved ice and drizzle with flavored syrup (simmer 1 pound of pitted peeled plums with 1⁄2 cup sugar and 1 tablespoon lemon juice until the sugar has dissolved; cook further about 20 minutes. Strain and chill until ready to use). Serve over a scoop of ice cream or sweetened condensed milk. Sprinkle with coconut flakes.

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MILK SHAKES

What it is not: Ice cream 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 ice cream and milk. We call these “real” milkshakes, but we like both.

WHO DOES IT BEST? The Orginal Iceberg Drive Inn opened in 1960 and at first served “real” milkshakes. But customers requested a thicker shake, and owner Lamar Scrensen developed the Famous Thick Shake, so thick it stands inches above the rim of the cup. 3900 S. 900 East, SLC, icebergdriveinn.com Tonyburgers serves the best “real” milkshake in town. Made with scoops of ice cream blended with milk and flavoring, you can suck it up through a straw and drive a car at the same time! 613 E. 400 South, SLC, tonyburgers.com

HOW TO DO IT YOURSELF: To make a thick shake like the ones at Iceberg Drive Inn, you really need special equipment. But to make a real milkshake, just bring out the blender. Let your ice cream soften a bit before using it. Place 4 scoops in a blender with 1/4 cup of 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 that’s up to you!

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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ICE CREAM

SHERBET History: The word dates back to the 16th century in the Middle East, where it was described as an icy drink often flavored with fruit. What you need to know: A frozen blend of cream or milk, sugar, fruit and ice. And, it’s sherbet not “sherbert.”

Who Does It Best? Farr Better Ice Cream Shop, 274 21st St., Ogden, farrsicecream.com BYU Creamery on Ninth, 1209 N. 900 East, Provo, dining.byu.edu

SORBET History: The first known recipe for sorbet, or “sorbetto” as it was called, dates back to Italy in the 17th century, which some culinary historians consider the first “official” ice cream. What you need to know: Typically a blend of fruit and ice with sweeteners like honey or sugar; usually dairy-free.

Who Does It Best? Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com Color Ridge Farm & Creamery, 135 E. Main St., Torrey, colorridge.com Cloud Ninth Creamery, 928 E. 900 South, SLC, cloudninthcreamery.com

History: In 1790, the first-known U.S. ice cream (or “iced cream,” as it was sometimes called) parlor opened in New York, and, prior to that, it was a favorite treat of America’s founding fathers. Dolley Madison was particularly keen on oyster ice cream. Thomas Jefferson’s ice cream recipe, alternatively, calls for vanilla. We’ll leave it to you to guess which of those flavors caught on. What you need to know: A simple combination of cream, sugar (or another sweetener), flavoring and (sometimes) eggs.

Who Does It Best? Brooker’s Founding Flavors, 11953 S. Herriman Main St., Herriman, brookersicecream.com Aggie Ice Cream, 750 N. 1200 East, Logan, usu. edu/aggieicecream

GELATO History: In 1686, the café Il Procope opened in Paris, introducing gelato. The owner, a Sicilian named Francesco Procopio dei Coltelli, became known as the Father of Italian Gelato. What you need to know: Compared to traditional ice cream, which is made with cream, gelato is made with whole milk and is less airy with a smoother texture.

Who Does It Best?

Leatherby’s, 1872 W. 5400 South, Taylorsville, 304 E. University Parkway, Orem; 372 E. 12300 South, Draper, leatherbys.com

Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com

Rockwell Ice Cream, 115 Regent St., SLC, rockwellicecream.com

Dolcetti Gelato, 902 E. 900 South, SLC, dolcettigelato.com

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PHOTOS (CEREAL KILLERZ) DAN CAMPBELL; (NORMAL ICE CREAM) ADAM FINKLE

ICE CREAM

The Emperor of Ice Cream

FROZEN CUSTARD

Even before Wallace Stevens penned the poem “The Emperor of Ice-Cream” in 1922, ice cream had long been a beloved sweet treat—the favorite of America’s founding fathers—served at many occasions (thankfully, not just at funerals, as is the case in the poem). But ice cream was not the first frozen dessert! Its progenitors and variations are many. Here’s your guide to telling a gelato from a custard and everything in between. — Christie Porter

History: Frozen custard likely traces its roots to Coney Island, in 1919. What you need to know: Traditionally, ice cream is made with sugar, cream and eggs, but, in modern times, binders like Xanthum Gum have replaced the eggs. Not so with frozen custard, which contains egg yolks, and has a denser, creamier consistency.

Who Does It Best? ielsen’s Frozen Custard, N locations throughout the valley, nielsensfrozencustard.com

NOVELTY ICE CREAM

FROZEN YOGURT History: While yogurt has been around for thousands of years, frozen yogurt was probably born in the 1970s. What you need to know: Basically ice cream with at least some of the milk in the mix replaced with yogurt and the addition of yogurt cultures, making “frogurt” a bit more tart.

Who Does It Best? North Ogden Yogurt Company, 1964 N. Washington Blvd., North Ogden, (Instagram) @ northogdenyogurtcompany UGURT, 1330 E. 200 South, SLC, frozenugurt.square.site

History: From push-pops to sandwiches to waffle tacos, ice cream can come in just about any shape and complement just about any culinary companion. Ice cream has a proverbial menagerie of varied and colorful children. What you need to know: Eat ice cream with your cereal, in between two gooey cookies, frozen by liquid nitrogen, bathed in an espresso shot, or any other way you can possibly imagine.

Who Does It Best? Cereal Killerz Kitchen at The Local Market & Bar, 310 E. 400 South, SLC, thecerealkillerz.com Spilled Milk Ice Cream and Cereal Bar, 907 E. 900 South, SLC, spilledmilkicecream.com Monkeywrench, vegan ice cream, 53 E. Gallivan Ave., SLC, (Instagram) @monkeywrench_slc Penguin Brothers, gourmet ice cream sandwiches, 2040 S. 1000 East, SLC, thepenguinbrothers.com

SOFT-SERVE History: There are several competing claims about who first invented soft-serve ice cream, but Americans have enjoyed it since the 1940s. What you need to know: It’s basically just semimelted ice cream, but it can contain more air than traditional ice cream, making soft-serve a bit foamier.

Who Does It Best? Normal Ice Cream, 169 E. 900 South, SLC, normal.club J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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POPSICLES Joy Pops: The Coolest Paletas in Town

Latina-style mobile popsicle truck keeps it cool

aletas are popsicles that originally hail from Mexico and have spread around the world—including to our little corner. They are made with fruit, cream and light sweeteners. The result is a refreshing, satisfyingly creamy and fruity taste perfect for hot summer days here in Salt Lake City. Kalli Lebaron, the owner of Joy Pops, launched her gourmet “ice cream truck” style paletería when she was just 17 years old. Kalli met Valerie, the owner of Joy Nutrition Pops, in the Dominican Republic and was so inspired by her that she decided to apprentice with her to learn how to make genuine paletas from scratch. With the support of her family, she put together a business plan, found a retired ice cream truck and space in a commissary kitchen, and launched her business as she was wrapping up high school. —Lydia Martinez

WHAT MAKES PALETAS UNIQUE? “American ice pops are normally water-based and are flavored with artificial flavors, thickeners and sweeteners,” explains Kalli. “Mexican paletas are made with a whole fruit base, all real fruit and water. The cream-based ones are made with thick cream, milk and natural sugars. It is also not churned, so we are not incorporating air into the base. We end up with a dense texture where you can taste the quality and the care. And what always stands out to me is the texture.” They are almost like gelato in popsicle form.

Fruity Favorites: Tropical—with strawberry, mango, pineapple and peach Mango & Kiwi—made with fresh mangos and whole kiwis Watermelon—tastes like the sweetest fresh watermelon ever Mojito—limeade and fresh mint

Creamy Pops: Coconut—with fresh shredded coconut Cookies and Cream—with an ENTIRE cookie right at the top Berry Cheesecake—with house-made cream cheese and berry jam Coffee & Toffee—creamy coffee with chocolatecovered toffee

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PHOTO ADAM FINKLE

Joy Pops is a Draper-based ice cream truck, with popsicle carts that visit special events. They also offer private catering, joypops.com

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ICE CREAM PARLOR TREATS THE FLOAT What it is not: A milkshake What it is: A fizzy, creamy combination of ice cream or sherbet in a glass of

soda (flavored or plain). The key here is acid phosphate or phosphoric acid. Phosphoric acid contains a small amount of the mineral phosphorus, which, according to Coca-Cola’s “official” statement on the substance, “is found widely in nature and helps give our bodies energy. It is also a big component of bones and teeth.” So it’s fine, right? The point is the fizzy minerally, tart acid collides with creamy ice cream, resulting in yummy. Classic is, of course, the Root Beer Float (vanilla ice cream + root beer) but there are many, many variations. Like lime sherbet and 7-UP (a mainstay at ward picnics, substituting Shasta, of course.)

WHO DOES IT BEST? Hire’s Big H, 425 S. 700 East, SLC, hiresbigh.com

THE SUNDAE What it is not: A boring scoop of vanilla ice cream What it is: Originally called the “Sunday,” the

sundae’s name evolved confusingly from ice cream shops trying not to confuse customers who thought “the Sunday” was only available on, well, Sunday. Make sense? No. Nevertheless, this mountain of ice cream and toppings is alive and well here in Utah and there are plenty of options for turning ice cream into something way bigger. Bigger is better right?

WHO DOES IT BEST? Farr Better Ice Cream Shop, 274 21st St., Ogden, farrsicecream.com

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

Experience Matters

Align yourself with the best

COMMERCIAL | RESIDENTIAL | INVESTMENT We are a boutique, full-service real estate brokerage, deeply invested in our community and fully committed to our clients. Our agents are highly qualified industry leaders specializing in commercial investments, leasing, land development, luxury home sales, vacation properties, multi-family housing, and residential real estate. When investing in Utah real estate, experience matters. Choose representation that you can trust. Choose Align.

ACRESUTAH.COM 801.214.8033

1075 Hollywood Avenue, Salt Lake City 84105 | 247 East 900 South, Salt Lake City 84111

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In this issue Salt Lake magazine's editors have once again chosen the Best of The Beehive, our yearly round-up of things to do, places to dine and, well, everything. For this special issue of Salt Lake magazine, we invited our top advertising partners to share what they do best. In this special advertising section, you'll discover a wide range of products and services, all delivered with an excellence that makes these businesses “Utah's Best.”

Assistance League of Salt Lake City C.W. Group Ken Garff Porsche-Audi Lehi Park City Blind & Design Home Again Park City Culinary Institute Senteirre Deep Roots Harvest Ward Institute

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ASSISTANCE LEAGUE OF SALT LAKE CITY

A LITTLE THRIFT SHOP IN MILLCREEK THAT MAKES A BIG DIFFERENCE The thrift shop operated by the Assistance League of Salt Lake is a small building that packs a big punch. Inside, the customers know they can find great deals on high-quality and often surprising items. But what’s best is the good that comes out of a great deal.

2090 E. 3300 South, Salt Lake City 801-484-3401 | alslc.org A non-profit that prides itself on transforming lives and strengthening the community, the Assistance League of Salt Lake City uses its proceeds from the thrift shop and other generous donors to make a big difference for many. As part of a national network of Assistance League chapters, the Salt Lake chapter proudly served over 32,000 people in 2021-22. The service rendered included over 19,000 books donated to Title I schools, new clothing for nearly 4,500 children, a shopping spree for 239 more, pain-relieving dental care for nearly 200 kids, and clothing assistance to over 100 adults. The Assisteens—which are 7th through 12th graders who carry out service projects throughout the community—made a difference in over 500 lives last year. That, in addition to 650 assault survivor kits, a dozen or so computer donations, a donation of 400 new shoes, 1,100 newborn baby bundles, and many different service projects added up to a big year of giving. It’s nothing new for the Assistance League of Salt Lake City, which is approaching 50 years of supporting the local community. The staff, which is completely volunteer-driven, however, will credit its donors for fueling the engine that makes the ALSLC what it is. Nestled on the East Bench of Salt Lake City, the thrift shop benefits from donated items that are in great shape and can be a good deal for the next buyer. The volunteers at the thrift shop work tirelessly to sort the donations, clean up the items, and keep the storefront as curated, clean, and helpful as possible. And they all do so with a smile.You never know exactly what you’ll run into in the store, but for years it has made a reputation for outstanding clothing, jewelry, and smaller home goods. But it isn’t only through its eclectic thrift shop that the Assistance League gets its support. Grants, annual donation appeals, and other special events make it possible to do good for tens of thousands of people, year after year. It’s all appreciated and goes to a great cause.

e want to thank our community for supporting the Assistance League of Salt Lake and our thrift store. It gives us the opportunity to go back out and fund all of our life-changing programs.”

— Debbie Wilkerson, President Assistance League of Salt Lake City

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C.W. GROUP

610 N. 800 West, Centerville 801-661-3810 | cwgroup.com

C.W. Group’s achievements have contributed solutions for one of Utah’s most pressing and nuanced issues, housing. Answering the need for low density, master planned for rent housing, The C.W. Urban division broke ground, in 2021, on thePEARL at North Shore, a breathtaking new development in Daybreak, which historically catered to for sale housing. In the same year, the division also delivered theVILLAGE at Silvercreek, its first affordable housing project in Park City. Whether it is for sale, for rent, master planned communities or developed lots, many of the most innovative and progressive housing communities that are reshaping Northern and Southern Utah can be credited to the C.W. Group. Cole West Home, another homebuilding division within C.W. Group based in St. George, has been highlighted for its unique approach to design, architecture, and development and was featured in Utah Style and Design’s

“StyleMakers” in 2022. As one of Southern Utah’s largest homebuilders, Cole West Home specializes in delivering some of the most sought after master planned nightly rental, residential and active adult home communities in Utah. C.W. Group’s trademark phrase “We Build Community™” goes beyond delivering residential housing solutions. The company puts a high emphasis on bringing that same concept to activate individuals within the community. In 2021, C.W. Group became the first company to participate in a team-wide NIL deal with the University of Utah Athletics Department and has since signed over 15 team-wide and 50+ individual student-athlete deals to support young professionals. More than just constructing the physical buildings that will shape Utah’s future, C.W. Group is building the communities that will thrive together. 

C.W. GROUP IS QUICKLY BECOMING UTAH’S BEST RESIDENTIAL DEVELOPER Utah’s rapid growth has many developers eager to construct new properties, C.W. Group has quickly built a vast portfolio of residential projects while taking an inspired approach. Founded in 2016 by Colin Wright, the Centerville-based developer aims to first understand how Utah’s want to live and then create value through thoughtful land planning and locations, progressive architecture, and exceptional execution across five business lines that are primarily focused on providing residential communities.

uilding community,’ for us, starts with building the people in our company. We encourage an environment where vulnerability, courage, bravery, going beyond measure and contribution is rewarded. We celebrate being creative, thinking differently and innovative ideas. Our culture and values attract and retain incredibly talented individuals. When we focus on building our people, they set a new standard to design and build outstanding projects and communities.”

— Darlene Carter, CEO C.W. Group

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KEN GARFF

PORSCHE-AUDI LEHI

3455 N. Digital Drive, Lehi 888-654-6719 | audilehi.com

KEN GARFF PORSCHE AUDI LEHI PROVIDE LUXURYAUTO CUSTOMERS WITH UNFORGETTABLE EXPERIENCES Many high-end luxury car dealers don’t allow their customers to take a test drive until payment is made. Sunne Couvrette, who leads Ken Garff’s Porshe and Audi Lehi dealerships as the General Sales Manager, does things much differently.

Earlier this spring, Couvrette took a group of previous, current, and future customers on a one-of-a-kind test drive of sorts at the Porsche Experience Center in Los Angeles. There, he and his group got behind the wheel of a few of the legendary brand’s most well-regarded automobiles, including the 911 Carrera S, the 911 GT3, and the Taycan Turbo. The experience, Couvrette says, was mind-blowing.“To be able to be sitting behind the steering wheel of these vehicles was a pretty awesome experience,” he says. “It really opens your mind to a whole new level of understanding of what these vehicles are capable of.” The customers raved about their time working with one of Porsche’s driving instructors on the track in Carson, California. It was safe and well-controlled, but man was it fun to feel the control of a Porsche 911 as it handles a corner going 120 miles per hour with ease, Couvrette explains.

While that experience stands out, Couvrette says that’s just a taste—a very fast and unique taste—of what customers can experience at the Ken Garff Porsche Audi dealerships in Lehi, Utah. The two stores have received high praise. The Audi Lehi dealership was a 2023 Magna Society Honoree for superior customer service and the Porsche dealership was named a 2023 Premier Porsche Dealer as one of the 25 best in the United States. Of course, customers will also enjoy Ken Garff’s signature “We Hear You” approach to doing business. “A lot of these highline dealerships don’t actually allow customers to drive the cars unless they are ready to buy that day. With us, unless the car is already sold, it doesn’t matter if it’s a $50,000 car or a $250,000 car, we know people want to experience the car first,” Couvrette says. And sometimes, they might end up behind the steering wheel of a Porsche on a racetrack in Southern California. 

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3425 N. Digital Drive, Lehi 801-852-5400 | porschelehi.com

e’re all about the cars, but at the end of the day, we know that people are our most important piece of the business. When you have the right people and think of them as your most important assets, it changes how your team shows up, how your customers get treated, it changes everything.” — Sunne Couvrette, General Sales Manager Ken Garff Porsche-Audi Lehi

p cu=� s CHE

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PARK CITY BLIND & DESIGN

EXPERIENCE, EXPERTISE MAKES PARK CITY BLIND & DESIGN STAND OUT Founded in 1995, Park City Blind & Design has gone from servicing the greater Park City area to becoming the state’s most sought after window treatment designers. This spring, the company also opened a brand new, state-of-the-art design studio in St. George.

“ I

n window treatments, the goal is to marry beauty with function—you want them to look beautiful, operate perfectly, and serve their functional purpose. We are proud of our top-notch designers and installers and the fine attention to detail they provide.”

— Greg Rees, CEO

Park City Blind & Design

1612 W. Ute Blvd., Park City | 435-649-9665 1333 S. Auto Mall Dr., St. George 435-625-6443 | parkcityblind.com

“Park City Blind & Design has been successful because of their experienced design consultants and expert installation team,” says Greg Rees, the company’s CEO. Together they bring unparalleled value to their clients. Since its humble beginnings when the original founder, Tim Luger, set out to do business in Park City, the company has been focused on creating the best window treatment solutions available. “Park City Blind & Design has been assisting clients for 30 years. We have been involved in tens of thousands of building and remodeling projects in Utah and surrounding states,” Rees says. Whether you’re looking for blinds, roller shades, shutters, roman shades or custom drapes and upholstery, Park City Blind & Design guides clients through the design process seamlessly. That can be done in either one of their beautiful design studios or a complementary in-home consultation. As experts in motorized shades, they are excited about the improvements they see on a regular basis to the technology that allows everyone to enjoy the convenience and functionality, ensuring clients truly get the best window treatments available.

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HOME AGAIN

3640 S. Highland Dr., Millcreek | 801-487-4668 7490 S. Holden St., Midvale | 801-255-5457 homeagainconsignment.net

“People need an affordable way to furnish their homes,” she explains. “What makes us valuable is that we offer quality home furnishings at reasonable prices for any budget.” At times, affordability is one thing, but quality is another in the home furnishings world. Home Again, however, makes both a priority. Between the two storefronts, Home Again offers more than 8,000 square feet of furniture selections. But as Larsen tells it, she and her partners at her Midvale store, Terran and Andrea Church, would much rather have a store half-full of high-quality products than one that’s full of less-than-high-quality stuff. “I’m extremely picky,” Larsen laughs. But there are two sides to the coin for

consignment shops, which serve both customers looking to buy and those looking to sell. As opposed to the hassle of listing an item online, hoping to attract a buyer, haggling over prices, and then stressing over delivery or pickup, Home Again becomes a much more painless alternative for folks looking to unload what they have. With a solid following on Facebook and Instagram, shoppers are regularly checking social media to see what Home Again has in stock. And those that sell with the shops, usually make more money, Larsen says. So for those looking to furnish a new house, or give a current home a fresh new look without breaking the bank, Home Again is there to serve the Salt Lake Valley community. 

HOME AGAIN: MAKES FURNISHING A SPACE WITH HIGH-QUALITY GOODS AFFORDABLE AND EASY A comfortable life requires comfortable furniture. Unfortunately, like most things, home goodsand all the essentials to fill a living space have gotten more and more expensive. In times like these, buying secondhand or gently used furniture pieces has become a much more viable option. Emily Larsen, who owns Home Again, a consignment furniture and home goods shop with two locations in Midvale and Millcreek, has seen an explosion of interest in her store’s offerings recently.

“

e’ve been operating in the Salt Lake City area for a while now, starting with a spot in Sugar House in the mid-90s. We’ve been doing this for over 20 years now and we’ve seen our stores become more of a need now than ever as the cost of goods has gone up so much.”

— Emily Larsen, Owner Home Again

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PARK CITY CULINARY INSTITUTE PARK CITY CULINARY INSTITUTE HELPS HOME COOKS WHIP UP A TASTY MEAL, A LASTING SET OF SKILLS When most people think of culinary school, they probably picture a grueling, multi-year-long program that can be as expensive as it is time-consuming.

ll these little tiny techniques that I thought wouldn’t make a difference, really do make a huge difference in the final product and the flavor. It’s a little sad because I’ve been cooking for my family for 30 years, but it wasn’t until this last year that it’s tasted like we’re at a restaurant now.” — Amy Roskelley, Graduate Park City Culinary Institute

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1484 State St., Salt Lake City 801-413-2800 parkcityculinaryinstitute.com

Park City Culinary Institute, which is now in Salt Lake City, does things quite differently. Park City Culinary has recently revamped its training program to get students from beginner to graduate in less than two months. The results, according to Director and Owner Laurie Moldawer, can be “life-changing.” “If you take a cooking class at a grocery store, you might learn how to make a recipe like dumplings, but you’re not going to learn cooking techniques,” she says. “We teach the same techniques that a 2-year college would teach, only we teach them in 5 weeks.” The results can significantly improve a person’s ability to cook for themselves as well as entertain others. Lessons learned at Park City Culinary Institute can upgrade a simple meal for one or a few into something far more exquisite.

For example, for many, cooking a steak at home misses a key technique. The home cook knows to season the steak, but they may not know how to bring out the flavor from caramelization. By attending culinary school, the home cook would learn about the Maillard reaction. The caramelized brown bits that remain on the pan are known in France as “fond” and can be used to build the flavor in a sauce. Scrape and melt the fond with some liquid and thicken the sauce with a little butter or cream and you’ll have a tasty addition to your meal. And not to mention, the person you might be cooking for will be quite impressed.This is one way professional Chefs build flavor. “I looked into other culinary programs and it was supposed to take two years,” says Amy Roskelley, a recent graduate ofPark City Culinary

who now boasts that the sourdough bread she makes every week is a huge hit with her adult children. “Five weeks was perfect, I would not have wanted it to take any longer.” The best part, Moldawer says, is that these skills can be learned by anyone regardless of previous cooking experience or age. Park City Culinary's oldest graduate to date was 80. “If you’re a grandmother and you want to go to culinary school to cook or bake for your grandchildren, Park City Culinary Institute would be perfect for you,” she explains. “We can teach you how to make French macarons, eclairs, chocolate and all sorts of fun stuff for your family.” Part-time evening courses are also available that meet at 6pm three times a week. Park City Culinary Institute continues to win awards for its innovative approach to culinary education.

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SENTIERRE

800 N. Tuacahn Dr., Ivins 435-429-7000 | sentierre.com

WELL-BEING, FAMILY AND PRIVATE CANYON SILENCE COME TOGETHER AT LUXURIOUS SENTIERRE IMAGES BY JOSHUA HORTON

Back in 2011, Stan Castleton, a luxury developer with decades of experience, began work on what he intends to be his legacy project, Sentierre. Having recently completed the St. Regis, Deer Valley, he imagined the next resort as a place where families, friends, and soon-to-be friends, could gather and escape from what anyone might consider their daily lives. It would be an intimate place where well-being, luxury, and connection would be paramount.

s you approach Sentierre, the natural beauty envelops you in a way that the cares of everyday life are released. You become lighter as you enter Padre Canyon and that feeling continues creating the space for connectedness and healing with yourself and your loved ones.”

— Natalie Tallakson, Sales Advisor Sentierre

Twelve years later, Castleton’s vision has come to life at Sentierre Padre Canyon, an ultra-luxury destination resort that seamlessly blends in with the red rocks of surrounding Snow Canyon State Park. While it’s been a long time coming, that’s not to say the last decade and change haven’t been filled with hard work. His group, DDRM Partners, along with Alan Layton, the longtime CEO of Layton Construction and the original owner of the land in Padre Canyon where the resort sits, spent years tirelessly planning Sentierre from the ground up. “These things take time and we wanted to do it right,” says David Castleton, Stan’s son and Project Manager. Natalie Tallakson, Sales Advisor at Sentierre who is also over Guest Relations, likes to echo the elder Cas-

tleton when describing Sentierre. “Stan believes this will be ‘North America’s next great destination resort of its kind’ because of the depth of the consultants we’ve brought on board plus the proposed wellness and recreational offerings at Sentierre,” she says. When guests and Owner-Members aren’t out hiking the trails, rock-climbing, mountain biking, or destination rappelling, they’re probably taking time to enhance their well-being in this unexpected location which is entirely surrounded by a designated wilderness area in addition to a state park. That happens in many different ways, the management duo explains. The resort’s crowning feature consists of meticulously planned indoor and outdoor amenity spaces, as well as a soon-to-be-completed

Wellbeing Academy and Spa, complete with every kind of modern treatment and traditional holistic practices. Whether you’re looking to grow physically, mentally, financially, emotionally, or even spiritually, you’ll find the means to do so at the Academy and Spa. But while the Academy and Spa and the carefully designed villas—there are 45 custom villa homes being offered for sale—give Sentierre its shape, the resort’s best attraction could be its seamless blend into the peaceful refuge that surrounds it. At night, there are no distractions, just perfect stillness. “Because there’s no light pollution whatsoever, the stargazing in the evening is just unexplainable,” David says. “It’s remarkable. You just don’t get this anywhere else.”

SPECIAL ADVERTISING SECTION

DINING AT SENTIERRE: A NOTE FROM THE CHEF

Private Residence Chef Edward Wright brings years of experience to the kitchen at the brandnew ultra-luxurious resort. In his own words, he tells the story of his culinary journey and explains the food-first approach he brings to Sentierre. “My name is Edward Wright and I was born and raised in Las Vegas, Nevada. I began my cooking career at the Bellagio Hotel, working at one of the city’s most well-known restaurants, Todd English’s Olives. I soaked up all the knowledge I could in the few years that I worked there. After that, I got my first job as a chef, at a spot called Beso, which was owned by actress Eva Longoria. I quickly moved my way up the ladder despite never attending culinary school. I was fortunate to work early in my career with some great chefs who passed much of their knowledge. It also helped me to live in Las Vegas, home to some of the best restaurants and chefs in the world. It was exciting to find my passion for great food. After working on my craft in my hometown, I decided to move to St. George, Utah where I worked at several different restaurants. After many years of working at a few different spots, I met Stan Castleton, the mastermind behind luxurious Sentierre

believe in a clean style of cooking. I don’t complicate the plate. If you use top-notch products and a great technique, while keeping it all about the food, you can’t do wrong. I’m not a big talker, but I’ve learned I don’t have to be. My food speaks for itself.” — Chef Edward Wright, Private Residence Chef Sentierre

Padre Canyon. We started by hosting a weekend tasting in a downtown St. George showroom. This was where I became the chef I am today. After two years at Sentierre, I decided to do my own thing. In 2021, I began my own private chef experience, while remaining a part of the Sentierre family. I’m also a co-owner of Humble Kitchen, an organization that works with nonprofits. 

SPECIAL ADVERTISING SECTION

DEEP ROOTS HARVEST

395 Industrial Way, West Wendover, Nevada 775-418–5560 | deeprootsharvest.com

WEST WENDOVER DISPENSARY PROVIDES TOP-NOTCH SERVICE FOR CANNABIS CUSTOMERS Located less than two hours from downtown Salt Lake City, Deep Roots Harvest made its mark on the map as West Wendover’s first marijuana dispensary when it opened in 2019. Deep Roots Harvest boasts six locations throughout Nevada, but its West Wendover spot— the most convenient to Utahns in need of relief while they’re in town— looks more like a museum than your typical dispensary or pharmacy. It’s a remarkably comfortable experience for marijuana users of all experience levels. Not to mention, it’s just a stone’s toss away from the town’s legendary casino and resort strip and is pretty much settled in the shadow of the iconic Wendover Will neon cowboy.

or us, cannabis is more than a plant! Every harvest tells a story. Our people, our work ethic, and our desire to bring out the very best is what sets us apart.” — James Mao, Marketing Director Deep Roots Harvest

Because Nevada has legalized recreational marijuana, you don’t need to have a medical card to shop at Deep Roots Harvest. All you need is to be over 21, have a valid government-issued I.D. Pay in cash or we are now accepting Credit Cards and ACH. And it’s important to note that carrying marijuana across the border into Utah is illegal. Still, if you’re in Wendover for a weekend getaway to enjoy the sights and sounds of the gateway into Elko County, Deep Roots Harvest makes for a great stop. And seasonal specials, along with a wide menu of consumption methods and strain varieties ensure that every trip all year long can be different and exciting, or consistent

and enjoyable—if that’s your thing. If it’s your first time at a dispensary, rest easy at Deep Roots Harvest, the staff there is more than accommodating. The store’s budtenders are fully prepared to walk you through your needs and answer any questions you may have. In just a few years, the location has built a sterling reputation for customer service with a 4.4 rating and nearly 1,500 Google reviews. Again, while Deep Roots services both recreational and medicinal needs, customers from Utah should be aware of the shifting laws on the state border. Still, expect top-notch service and quality when you get to the other side of the state line. 

SPECIAL ADVERTISING SECTION

6322 S. 3000 East, Cottonwood Heights 801-513-3223 | wardinstitute.com | @wardinstitute

Led by its founder and namesake, Dr. P. Daniel Ward, M.D., the surgeons at The Ward Institute offer specialized expertise in aesthetic and reconstructive procedures ranging from nose jobs to neck lifts, breast augmentation to butt lifts, and even includes skin cancer treatment, hair restoration, general dermatology, and medical-grade skin care. But while the top-notch providers at Ward Institute are among the best at what they do, they’re more concerned with how patients feel about their results. “In our line of work, we see a lot of people with anxiety or insecurity about one thing or another,” said Dr. Ward. “I want that person to come out of our Institute feeling great about themselves and ready to take on the world.” Many times, a patient will come in looking for a specific solution to their problem but will receive a different recommendation from a Ward Institute provider. This honest and experienced approach leads to better, longer-lasting, and more natural results. For patients, the result of that approach is the confidence that comes from knowing you look your best and feel great as well. You won’t have to sacrifice looking better for feeling worse at the Ward Institute. “We strongly believe that form must never compromise

WARD INSTITUTE

function,” said Dr. Ward. “You can have the most beautiful nose in the world after a rhinoplasty, but if you can’t breathe through the nose, you aren’t going to be happy.” With the mission of creating an extraordinary experience for their patients, the Ward Institute has added even more high-quality providers who aren’t jack-of-all-trades surgeons–they are highly specialized to provide expertise in whatever area is needed. And of course, Dr. Ward, one of the most highly-rated plastic surgeons in the nation (he was named one of the top 100 plastic surgeons in the world by RealSelf.com), will still oversee the entire facility. All specialists at the Ward Institute hold the same ideals–to provide the finest personal service, exceptional experience, and outstanding results to improve the lives of their patients. And they are committed to doing it in a way that keeps their patients looking like their natural selves. Per Dr. Ward, “Our highest ideal is to help those clients we take on as patients to have their external appearance match their internal self-image. This is the key to successful, natural results and allowing people to look and feel their natural best.” 

AESTHETICS, THOUGHTFUL SURGERY, AND WELLNESS COME FIRST AT THE WARD INSTITUTE It’s one thing to look good—we all want to look good. However, the doctors at The Ward Institute believe that truly “looking good” can only come from a mindset of inner confidence and self-value.

e love what we do, and for those clients, we are willing to take on as patients, we love helping them achieve their goals. Our aim is to help our clients live their best lives by looking and feeling like their natural best versions of themselves.” —Dr. P. Daniel Ward, M.D., Founder Ward Institute

Explore all day. Snuggle all night. The Best Friends Roadhouse is a one-of-a-kind pet-centric hotel located in the heart of Utah’s national parks. Hike a canyon trail, tour Best Friends Animal Sanctuary, enjoy live music on our outdoor stage, shop for swag, and end your day snuggling with a pet on a sleepover. You’ll want to extend your stay, so you can fit it all in. Book today at bestfriendsroadhouse.org or 435-644-3400. Named Best Motel, 2022 and 2023 Utah Best of State Awards

WEEKDAYS 4, 5, 6, 10PM

Summer is in full bloom at Deer Valley Resort. Park City’s premier outdoor destination is brimming with unparalleled trails, bites, and lodging to make this summer one to remember. Learn more at deervalley.com.

Park City

Fest into the Future .. . pg. 88 Midway Made . . . . . . . . . . pg. 90 Reaching for the Mountaintop . . . . . . pg. 92

PHOTO C. WILEY

li f e o n t h e o t h e r s i d e

PAINT THE TOWN BY TONY GILL

H E K I M B A L L A R T S F E S T I VA L returns to Park City from August 4–6.

For more than 50 years, the summer tradition has transformed Main Street into a creative jubilee, fusing art, music, food and refreshingly eccentric entertainment. Work from more than 200 artists, spanning genres from painting, ceramics, sculpture to photography, metalwork and jewelry, will adorn stalls in the center of town for all to admire and a fortunate few to purchase. Last year, 34 local artists participated in the festival, joined by counterparts from all over the country. In an increasingly buttoned-up community atmosphere, the Kimball Arts Festival is a welcome dose of chaotic entertainment. Join in the fun.

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

Festing Into the Future Kimball Arts Festival returns with a new 5-year agreement with Park City BY TONY GILL

N N U A L R I T E S O F PA S S A G E seem as natural and inevitable as the changing of the weather, but the only thing keeping tradition alive is the hard work of the people behind the scenes. So it is for the Kimball Arts Festival. This year’s edition comes to town the first weekend of August, just as it has year after year since a group of local artists decided to host an open-air festival in the summer of 1969. With a recently-approved five-year agreement between Park City and the Kimball Art Center in place, art lovers can expect the Kimball Arts Festival to come around every year through 2028 at least. A secure future for the Kimball Arts Festival wasn’t an inevitability. All you have to look at is the ongoing challenge the Park Silly Sunday Market—another Park City institution which attracts roughly 15,000 people to Main Street each Sunday— has faced while trying in vain thus far to secure a long-term contract. So, having a bit of certainty about a beloved tradition should be met with a sigh of relief at the very least.

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Arts Fest seems to be a mutually beneficial arrangement between the town and the Kimball Art Center. The festival draws somewhere in the neighborhood of 30,000 attendees over a three-day stretch, which is a boon to local businesses and a nice hedge for Park City against visitation fluctuations inherent in outdoor recreation based tourism. In fact, it’s one of the largest three-day crowds the town sees all year. Meanwhile, the event serves as the biggest fundraiser for the Kimball Art Center, helping fund its education programs, year-round exhibitions and community events. “Kimball has done a lot with social equity and DEI (diversity, equity and inclusion) this year. They’ve worked hard to increase access for underserved populations, and they’re working with the city to help promote alternative forms of transit, other than driving cars, to the festival. It all adds up to substantial community benefit,” says Jenny Diersen, the Park City Special Events and Economic Development Project Manager. The two-way street factors into Park City waiving $180,000 of municipal fees for items like police, transit and residential mitigation for each festival. Carrying over into the new agreement is free admission for Summit County residents on Friday night. New for 2024 and beyond is free admission on locals’ night will be extended to Main Street employees regardless of where they live. There’s plenty to look forward to at the Kimball Arts Festival in the coming years, including more local artists, a more diverse selection of artists and attendees and a more sustainable program overall. In the meantime, check out one of the most fun events in Park City this summer or find more information at kimballartsfestival.org.

PHOTOS C. WILEY

PARK CITY

Experience The Summer Life Elevated Elevated 7452 feet high lies limitless experiences, bespoke luxury, exquisite dining, revitalizing spa and unparalleled views. Join us at the Fire Garden for live music, St. Regis classic menu items, and an Asian twist with an outdoor dining concept that will take your breath away.

Fire Garden

The St. Regis Deer Valley 2300 Deer Valley Drive East Park City, UT 84060 t. +1 435 940 5700 marriott.com/slcxr or srdvdining.com

PARK CITY

Hidden Peak Provisions owners Sarah Farrell and Tom Thibodeau

MIDWAY MADE

Hidden Peak Provisions is built on local ingredients BY TONY GILL

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mean that literally. Almost every component of every menu item is homegrown or roasted or harvested or made. “There’s a lot of talent locally—bakers, farmers and ranchers. We’ve got a really selfsustainable valley,” Tom Thibodeau, chef at Hidden Peak Provisions says. “The bread, meat, produce, eggs, coffee and chocolate we use are all produced right here.” In December 2022, Thibodeau opened Hidden Peak Provisions alongside Sarah Farrell. They’d been operating a private catering business, Hidden Peak Dining, for five years prior. The restaurant specializes in sandwiches, which might sound simple but is anything but. Ask anyone who’s experienced the difficulty of finding that perfect sandwich along the Wasatch Back. It takes a collection of high-quality components to create a legitimately exceptional sandwich. “I just wanted a good sandwich desperately, and I figured other people might, too. So we wanted to offer a space where we could offer our style of food to everybody all the time,” says Thibodeau. Midway ended up being the ideal landing spot for the new restaurant. “There’s a great small-town vibe in Midway—a little bit of Old Park City floating around—and it’s really becoming a foodie town. I think people appreciate how we work with local providers and our menu reflects that,” says Farrell. Add to that, Hidden Peak Provisions has tapped into Utah’s outdoor scene by becoming a hub for some post-adventure refreshment, buoyed by the fact it’s down the road from the Wow Trailhead and the Wasatch Mountain Golf Course. “We want to cater to the après recreation crowd. We’ve extended our hours from 11 a.m. to 7 p.m. on Friday and Saturday so hungry people can come by, and we’ve added a new charcuterie board to the menu with some great items we’re importing from A Priori,” Farrell says. Most everything is made in-house, but special attention goes to the fermented items scattered throughout the menu. “I’m definitely passionate about fermenting just about everything under the moon,” Thibodeau says. As a native of the Windy City, I’m particularly partial to the giardiniera on the Chicago, a take on the namesake city’s classic Italian Beef. Stop in for a sandwich and enjoy the fermented flight to taste some of Hidden Peak’s funkiest creations. 93 W. Main St., Midway, 203-512-4230, hiddenpeakprovisions.com

PHOTOS ADAM FINKLE

N M I D W AY, Hidden Peak Provisions is the taste of the town. I

Contemporary Luxury Timeless Comforts, Modern Expression.

APRÈS PENDRY Elevating the art of après in a cozy, yet contemporary slope side setting where a European-inspired take on mountainside socializing comes alive.

KITA Japanese for “north”, KITA is a Japanese grill style restaurant set in a stunning, modern space. Fresh sushi, Japanese steakhouse favorites, ramen bowls and a thoughtfully curated menu of beer, sake, wine and cocktails are featured.

THE POOL HOUSE The peak of Pendry. Whether you’re poolside in the summer or ﬁreside in the winter, The Pool House is a year-round perch, and the only rooftop lounge in Canyons Village.

DISCO PIZZA Party made perfect. A late-night good time emporium where our playful spin on a classic pizza joint turns up the fun with karaoke, fresh pizza, cold beers and a ready for anything dance ﬂoor, all set in a cozy, nostalgic space that ﬁts up to 60.

pendry.com | 435 800 1990 2417 High Mountain Road, Park City

PARK CITY

DON’T HESITATE BECAUSE, WHEN YOU’RE PASSIONATE, IT’S WORTH THE RISK TO GO FOR SOMETHING BIG. –HALEY BATTEN

REACHING FOR THE MOUNTAINTOP Park City’s Haley Batten eyes the apex of professional mountain bike racing

Y GOAL IS TO WIN,” Haley Batten says. “In Tokyo, I was so focused on just attending, but, for Paris, I have a different mindset.” Batten’s matter-of-fact tone when discussing her goals for the upcoming 2024 Olympic Games would be mildly surprising given her easygoing demeanor, if the statement didn’t carry such obvious merit. The 24-year-old, who grew up in Park City cutting her teeth on the local trails out her back door, has ascended the ranks to become one of the best professional cross-country mountain bike racers in the world. Now she’s eyeing the top step. When we spoke, Batten was in Annecy, France, which would be her home base for the next six months as the bulk of the international race season takes place in Europe. She was only a couple weeks removed from a win at Vail Lake in Southern California, where she topped strong field that included 2018 World Champion and 2019 World Cup Overall winner Kate Courtney to secure some valuable UCI (Union Cycliste Internationale, the world governing body for cycling sports) points for the season and 48 hours removed from finishing second against another world-class field in Heubach, Germany.

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Batten’s no stranger to these sorts of results, as the past few seasons have seen her knocking at the door of major wins. Last summer Batten won the Bronze Medal at the UCI World Championships, finishing behind only two competitors, reigning World Champion Pauline Ferrand-Prévot of France and reigning Olympic Champion Jolanda Neff of Switzerland. Her resume also includes three World Cup Cross-Country podiums and a World Cup Cross Country Short Track victory at Nové Mêsto in the Czech Republic in 2021. Cross-country mountain biking requires a foundation of superhuman endurance and power to grind up steep mountain sides combined with the technical skills to navigate challenging rocks, drops and jumps at the absolute limit of exhaustion. Batten honed the basics on the trails at home in Park City. “When I was starting out, the Crest Trail was this epic adventure. Just to make it up Puke Hill and finish the whole trail felt like a huge day,” says Batten. “Every week, my dad and I would go with the guys from White Pine on Thursday night shop rides, and we’d follow them around the Park City Mountain trails like Moosehouse and Black Forest. I remember it being so hard but so fun. I have such great memories from those trails.”

PHOTOS: MICHAEL CERVENY (LEFT), BILL SCHIEKEN (RIGHT)

BY TONY GILL

As her passion for mountain biking grew, Batten started to scratch the competitive itch. While it’s not uncommon to see youth mountain bike teams training throughout the local trail systems, there wasn’t always a huge competitive scene in Park City, especially for girls. “When I was a freshman in high school, there were probably six girls on varsity at races. Now, oh my gosh, there are as many people racing and spectating as there are at the World Cups! It’s amazing,” she says. “We didn’t have NICA [National Interscholastic Cycling Association] when I started, but I did a lot of local races with my dad and brother. I raced in the guys category until I was 14, but everyone was always super welcoming and respectful. It challenged me to be faster, and my parents raised me in a way that said, ‘why not race the guys?’ It took me to a new level.” That new level has exceeded what most would imagine possible and has Batten on the precipice of greatness. In just a couple seasons of elite racing, she’s already amassed accomplishments that would be the envy of most world-class cyclists, but the biggest prizes are still on the horizon. The Olympics are coming in 2024, but, in the meantime, there’s the little matter of a full World Cup calendar and the World Championships in Scotland starting on August 3. When I asked if she had any advice for youngsters who want to follow in her footsteps, Batten didn’t miss a beat. “Don’t hesitate because, when you’re passionate, it’s worth the risk to go for something big. I could not win this or that race, I could crash and I could totally fail. But, taking that chance to chase a dream to the edge is what makes you feel most alive.”

WATCH HALEY BATTEN RACE THIS SUMMER Keep up with Batten by watching live coverage of all the racing as she takes on the world’s best this summer. Following the UCI World Series looks a little different this year than in the past as Warner Bros. Discovery has acquired the rights to broadcast. Visit discoverysports.com for details on how to sign up to watch, and head to uci.org for a complete calendar of events for the season.

DONʼT MISS THESE INCREDIBLE SHOWS!

VISIT OUR WEBSITE FOR THE FULL LINE-UP INTO 2024!

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

On The Table f o o d / t r e n d s / d in in g

La Cevicheria . . . . pg. 95 Grilling Tips . . . . . . pg.104 Hell’s Backbone Grill and Farm . . . . pg.112 Recipe . . . . . . . . . . . . . pg.120

PHOTO ADAM FINKLE

La Cevicheria’s Tropical Shrimp Ceviche with mango, pineapple and strawberry

Reeling in Flavor Downtown With 11 Varieties of Ceviche Cancun Cafe’s former space gets an upgrade into La Cevicheria BY LYDIA MARTINE Z

ANUEL ORTEGA GREW UP in the coastal state of Nayarit along the western edge of Mexico. The area is also known as the “Riviera Nayarit” for the beaches surrounding San Blas. With tidal mangrove forests, offshore islands and a series of coastal lagoons, you can imagine the abundance of fish and shellfish. “My whole family is dedicated to food and cooking seafood,” says Manuel. “My mom had a taco cart in Mexico. And since my sisters and I were little, we used to help her. She used to make the sauces for the

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

ON THE TABLE

tacos, and we would watch. She would have us help her sell the tacos in the cart; she used to wake us up at six in the morning. I have a taste for cooking because of tradition and because it’s in my blood. I credit my mother, who was a great cook and taught us.”

A FAMILY LEGACY Manuel went to college and got his degree in Mexico. Still, with the entire family dedicated to the industry, literally, all his uncles and cousins—he found himself gravitating to his original love of food. Encouraged by his uncle and mentor, David, he came to the United States to work for the family restaurant in Las Vegas, Mariscos Las Islitas (Little Islands Seafood). Manuel cut his restaurant chops as the family business grew into over 30 nationwide locations before he opened his restaurant here in Salt Lake City, named Mariscos Las Islitas de Las Vegas, in tribute to his uncle. Manuel started thinking about creating something new a couple of years ago. “I came up with the idea for a ceviche restaurant because it is fresher and more modern. I wanted to create a fusion of the traditional and the new,” he says. He spent time finding the perfect urban location and opened La Cevicheria earlier this year in Downtown Salt Lake City, in the space formerly occupied by the small chain Cancun Cafe. He made major renovations and now the building is impossible to miss, with giant blue octopus tentacles splayed on its exterior. The inside is a festive mix of Mexican playa vacation meets an insta-worthy Malibu Barbie home with fish scales. You’ll want to pull out your phone and take a vacay pic (without leaving town).

When asked why Ceviche specifically, Manuel explains, “In Mexico, we have a lot of coast. And so we have a lot of fresh fish. And in fact, also within Mexico, we have different styles of ceviche and seafood around the country. I think ceviche is a food that belongs to everyone and can adapt to any style.” And there are a lot of stylish adaptations to the ceviche at La Cevicheria—11 unique varieties to be exact (with seasonal flavors weaving in and out). You’ll find ceviche made with shrimp, tuna, whitefish, salmon and octopus. There is even a vegetarian ceviche made with marinated

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PHOTO ADAM FINKLE

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ON THE TABLE

IF YOU GO: La Cevicheria 123 E. 200 South, SLC Instagram: @lacevicheriautah

cauliflower. One of the unique flavor combinations is the Tropical Shrimp Ceviche, which combines traditional ingredients with mango, pineapple and strawberries. “We are mixing seafood, shrimp with fruit, which is something that you’re starting to see as a trend in Mexico,” says Manual. “The sweetness of the fruit and the sweetness of the shrimp go together. And people really like it.” Another one is the House Ceviche made with salmon, tuna and a secret vinaigrette. Each portion is generous—enough to share, and is served with hot-from-the-fryer tostaditas. You’ll also find traditional aguachile, another version of marinated seafood, along with a self-proclaimed “hangover cure” with shrimp, lime juice, and Maggi seasoning mixed with a chiltepin sauce.

A CULINARY TOUR OF NAYARIT Beyond the fusion-y ceviche, Manuel has created a menu to show off more dishes from his home state. “We make a dish called Chicharrón de Pescado (a crispy fish), a traditional dish from Nayarit, Mexico, from a lagoon called Santa María del Oro,” he says. “This dish has a tradition dating back more

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Manuel Ortega

than 50 years. People from all over the world go there just to try this dish. We brought it to Utah States so that people could taste it. We use the Red Snapper, or as we call it in Spanish, Guachinango. We remove the fillets and coat them in something like breading. We also bread the skeleton of the fish. We put a dressing on it and fry it so that it becomes chicharrón. Then, the fish is very crispy, and the presentation is incredible.” You eat the fish and the extra crispy bits around the bones. You’ll also find a marisco (seafood) pate. “This is also a traditional dish from an island called Mescaltital Island, in Nayarit, where this dish was born,” says Manuel. “It is a tiny island, with only around 1000 inhabitants. All the people there are dedicated to fishing. But because the island is not in the sea, it is in a river, the fish they catch there are cooked right there, and you eat it right there. We wanted to bring it here for others to try.” Look for either Pate de Cameron (shrimp) or Pate de Atun (tuna) as a shared appetizer. Another blend of traditional and Manuel’s updated take is the Pulpo Zarandeado. A 500-year-old method for grilling fish, zarandeado-style is usually a method of

splitting the fish down the center, removing the spine, and marinating in chilies and lemon before grilling over hot coals. La Cevicheria uses traditional techniques and marinades and Pulpo (octopus) instead of fish for what is a guest favorite. “When it comes to the dishes, the tostadas, the chips, the beans, the rice, everything is cooked right here,” adds Manuel as a point of pride. “Everything is homemade; nothing is already prepared. We make our margarita mix, the mojito and the piña colada; we even make our coconut cream for cocktails. Nothing is artificial.” They even make house-made churros and flavored cotton candy. Don’t miss out on the margaritas. Manuel’s background in feeding others and hospitality shone through as we wrapped up our conversation. “I want to create a way for people to come, taste our dishes, and taste what we are doing, something different and also something traditional from our country and our state,” he says. “My greatest satisfaction is to see customers are happy in the moment they taste our food. Seeing that people are happy when they leave is my most satisfying experience as a restaurant owner.”

PHOTOS ADAM FINKLE

801-906-0016

Indulge in the Best of Both Worlds

A CURATED STEAK + SUSHI EXPERIENCE Reserve your table at aquaterrasteak.com or @aquaterrasteak

WHERE TO EAT Listings

A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine

The Charleston –1229 E. Pioneer Rd.,

Draper, 801-550-9348. thecharlestondraper.com. Offering gracious dining in Draper, Chef Marco Silva draws from many culinary traditions to compose his classic and exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in a historic home surrounded by gardens, is lovely and we love his high standards: No kids under 11 Friday and Saturday evenings and an indoor dress code.

HSL –418 E. 200 South, SLC, 801-

W A RD

tials 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

Provisions –3364 S. 2300 East, SLC, 801410-4046. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. ININ

SLC Eatery–1017 S. Main St.,

2A 023 SLC, 801-355-7952. slceatery.com. The W

A SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

ININ

2A 023 539-9999. hslrestaurant.com. The ini-

Pago –878 S. 900 East, SLC, 801-532-0777. 341 S. Main St., SLC, 801-441-2955. pagoslc. com. Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.

801-258-6708. grandamerica.com, laurelslc.com. Grand America Hotel’s Laurel Brasserie & Bar is one of the dinner/nightlife 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.

haven.com. 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.

Table X–1457 E. 3350 South, SLC,

2A 023 385-528-3712. tablexrestaurant.com. A W A RD

trio of chefs collaborate on a forwardthinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued can-

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ININ

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.

2A 023 W A RD

American Casual Blue Lemon –55 W. South Temple, SLC, 801-328-2583. bluelemon.com. 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 is a happy change from downtown’s food-as-usual. Brick & Mortar –228 S. Edison Street, SLC, 801-419-0871. brickmortarslc.com. Brick & Mortar is a bar and restaurant in the heart of downtown (where Campos Coffee used to be). It’s a gastro pub with a mean brunch game, but the lunch and dinner (and after-dinner drinks) won’t disappoint. Cafe Niche –779 E. 300 South, SLC, 801433-3380. caffeniche.com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine. Citris Grill –3977 S. Wasatch Blvd., SLC,

801-466-1202. citrisgrill.com. 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. ININ

Grand America –555 S. Main St., SLC,

W A RD

nelini beans) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake). Expect surprises.

5454. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, he turns out dishes with a community-minded sensibility.

Log Haven –6451 E. Mill Creek-

2A 023 Canyon Road, SLC, 801-272-8255. log-

Bambara –202 S. Main St., SLC, 801-363-

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Arlo –271 N. Center St., SLC, 385-266-8845. arlorestaurant.com. Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.

La Caille –9565 Wasatch Blvd., Sandy, 801942-1751. lacaille.com. Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself.

American Fine Dining

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.

SALT LAKE CITY & THE WASATCH FRONT

Central 9th Market —161 W.

2A 023 900 South, SLC, 385-332-3240. W A RD

central9th.com. More bodega than restaurant, Central 9th’s breakfast sandwich is probably the best you’ll have outside of New York City. You can also grab a sandwich from the morethan-just-breakfast deli menu and head next door to Scion or Water Witch to eat up.

Copper Onion –111 E. Broadway, Ste. 170, SLC, 801-355-3282. thecopperonion.com. 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.

2023 Salt Lake magazine Dining Award Winner

Utah Classic

ON THE TABLE

3055. cucinawinebar.com. Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

The Dodo –1355 E. 2100 South, SLC, 801-

Epicure –707 E. Fort Union Blvd., Midvale,

801-748-1300. epicureslc.com. American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

(A SIDE-BY-SIDE COMPARISON)

CEVICHE VS. AGUACHILE What is the difference between Ceviche and Aguachile? They are both raw seafood dishes mixed with acid to flavor the fish, but the similarities end there. Miguel walked us through the difference at La Cevicheria.

CEVICHE: • Generally contains more ingredients, including vegetables. • The seafood is commonly chopped or cubed into smaller pieces. • It is marinated for longer—generally 20 minutes or more before serving. • Contrary to popular belief, the acid (generally lime juice) doesn’t “cook” the fish, but rather the citric acid present in the juices alters the fish's chemical properties through a process known as denaturation.

AGUACHILE: • The translation of “chile water” is the big clue—shrimp doused in a chilled chile broth, usually chiltepin. • Instead of the shrimp being chopped up fine, the shrimp are butterflied and served whole with minimal ingredients like salt, lime, onion and maybe avocado. • It doesn’t have the same marinating time as ceviche.

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Hub & Spoke Diner –1291 S. 1100 East, SLC, 801-487-0698. hubandspokediner.com. This contemporary diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here—expect a line. Left Fork Grill –68 W. 3900 South, SLC,

801-266-4322. leftforkgrill.ipower.com. Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

Little America Coffee Shop –500 S. Main St., SLC, 801-596-5708. saltlake.littleamerica.com. 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. London Belle Supper Club –321

S. Main St., SLC, 801-363-8888. londonbelleslc. com. 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-ounce Niman Ranch ribeye.

Moochie’s meatballs –232 E. 800

South, SLC, 801-596-1350; 2121 S. State St., South Salt Lake, 801-487-2121; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com. This itty-bitty eatery/take-out joint is the place to go for authentic cheeses teaks 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.

Nomad East –1675 E. 1300 South, SLC,

801-883-9791. nomad-east.com. Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have). Chef Justin is a salad wizard. Fun and excellence combined.

322-0404. oasiscafeslc.com. Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space— being both imaginative and refreshing. ININ

486-2473. thedodorestaurant.com. 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. And our raspberry crepes were great. Yes, I said crepes.

Oasis Cafe –151 S. 500 East, SLC, 801-

Cucina –1026 E. 2nd Ave., SLC, 801-322-

Oquirrh –368 E. 100 South, SLC

2A 023 801-359-0426. oquirrhslc.com. Little W A RD

and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milkbraised potatoes—it’s all excellent.

The Park Cafe –604 E. 1300 South, SLC, 801-487-1670. theparkcafeslc.com. The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat. Pig & A Jelly Jar –401 E. 900 South,

SLC, 385-202-7366; 227 25th St., Ogden, 801-605-8400; 1968 E. Murray Holladay Rd., Holladay, 385-695-5148. pigandajellyjar.com. Great chicken and waffles, local eggs and other breakfasts are served all day, with homestyle additions at lunch Sunday-Thursday and supper on Friday and Saturday.

Porch –11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801-679-1066. porchutah.com. 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. Porcupine Pub and Grille –3698 E. Fort Union Blvd., Cottonwood Heights, 801-9425555. porcupinepub.com. 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.

Roots Café –3474 S. 2300 East, Millcreek,

801-277-6499. rootscafeslc.com. A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

Ruth’s Diner –4160 Emigration Canyon

Rd., SLC, 801-582-5807. ruthsdiner.com. The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal, and the chocolate pudding should.

The Salt Republic –170 S. West Temple, SLC, 385-433-6650. exploretock.com/the-saltrepublic-salt-lake-city. A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven, for breakfast, lunch or dinner at the Salt Lake City Hyatt Regency hotel.

Silver Fork Lodge –11332 E. Big Cot-

tonwood Canyon Rd., Brighton, 801-533-9977. silverforklodge.com. Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

Stella Grill –4291 S. 900 East, SLC, 801-

288-0051. stellagrill.com. A cool little arts-andcrafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch.

Tiburon –8256 S. 700 East, Sandy, 801-2551200. tiburonfinedining.com. 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.

Tradition –501 E. 900 South, SLC, 385-2027167. traditionslc.com. Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie.

Vessel Kitchen –905 E. 900 South, SLC, 801-810-1950; 1146 E. Fort Union Blvd., Midvale, 801-337-5055; 11052 S. State St., Sandy, 801-349-2544; 1784 Uinta Way, #E1, Park City, 435-200-8864. vesselkitchen.com. Each of Ves-

sel’s four locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.

Carlucci’s Bakery–314 W. 300 South,

Bakeries The Baking Hive –3362 S. 2300 East,

City Cakes & Cafe –1860 S. 300 West, D, SLC, 801-359-2239. 192 E. 12300 South, Ste. A, Draper, 801-572-5500. citycakescafe.com. Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac ‘n’ chezah.

The Bagel Project –779 S. 500 East,

Chip Cookies — 155 E 900 S #101, SLC, 801-889-2412. chipcookies.co. Probably the only gourmet cookie delivery company that began out of pregnancy cravings. Try the weekly specialty cookies or one of the original flavors. Delivery, pick-up and catering available.

SLC, 801-419-0187. bakinghive.com. 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.

SLC, 801-906-0698, bagelproject.com. “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get.

Biscotts Bakery & Cafe –1098 W.

Jordan Pkwy. #10, South Jordan, 801-890-0659; 6172 W. Lake Ave., South Jordan, 801-295-7930. biscotts.com. 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.

SLC, 801-366-4484. carluccisbakery.com. Plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

Eva’s Bakery–155 S. Main St., SLC, 801355-3942. evasbakeryslc.com. A smart Frenchstyle 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. Fillings & Emulsions –1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions. com. This little West-side bakery is worth

o p e n w e dne sda y – sa tu rda y 7:30am – 3:30pm 1059 e a st 900 so u th · sa lt la ke c i ty, utah granarybakehouse.com · @granarybakehouse_slc

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ON THE TABLE finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adalberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

Granary Bakehouse –1050 E. 900 South, SLC, 801-810-0296. granarybakehouse. com. The classic bakery sells beautifully lamenated baked goods, does not skimp on the quality of the baked artisan breads and sources local ingredients. Gourmandise –250 S. 300 East, SLC, 801328-3330, 725 E. 12300 South, Draper, 801-5711500. gourmandise.com. This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. La Bonne Vie –555 S. Main St., SLC, 801-258-6708. grandamerica.com. Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. Mrs. Backer’s Pastry Shop –434 E.

South Temple, SLC, 801-532-2022. mrsbackers. com. 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.

Passion Flour Patisserie –165 E. 900 South, SLC, 385-242-7040. passionflourslc. com. A vegan-friendly cafe located in an up-andcoming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion. Ruby Snap Fresh Cookies –770 S.

Sizzle and Smoke: Chef-Recommended Summer Grilling Tips This year take your grilling game to the next level BY LYDIA MARTINE Z

OTHING SHOUTS SUMMER like the smell of a hot grill the moment you lay down a steak over the coals or rapidly char some green beans over an open flame. Still trying to figure out where to start? Or are you a grill master looking to up your game? We’ve gathered some gastronomic tips and tricks from three local chefs to help elevate your grilling game. So grab your tongs and apron, and prepare to embark on a gastronomic journey that will transform your backyard barbecue into a five-star culinary experience. See page 106, 108.

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300 West, SLC, 801-834-6111. rubysnap.com. The Trudy, Ruby Snap’s classic chocolate-chip cookie. But it’s just a gateway into the menu of delicious fresh cookies behind the counter at Ruby Snap’s retro-chic shop on Salt Lake’s west side.

So Cupcake –4002 S. Highland Dr., SLC,

801-274-8300. socupcake.com. Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

Tulie Bakery–863 E. 700 South, SLC, 801883-9741; 1510 S. 1500 East, SLC, 801-410-4217. tuilebakery.com. 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. Vosen’s Bread Paradise –328 W.

200 South, SLC, 801-322-2424. vosen.com. 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.

Barbecue & Southern Food

Bar Grub & Brewpubs

Pat’s Barbecue –155 W. Commonwealth

(Also check bar listings, page 111)

Ave., SLC, 801-484-5963; 2929 S. State St., SLC, 385-528-0548. patsbbq.com. 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.”

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R&R BBQ —307 W. 600 South, SLC, 801364-0443. Other locations. randrbbq.com. Tasty, reliable and award-winning barbecue define R&R. The Ribs and brisket are the stars, but fried okra steals the show. Sauce Boss Southern

2A 023 Kitchen — 877 E. 12300 South, 385W A RD

434-2433 Draper, saucebosssouthernkitchen.com. The menu at Sauce Boss embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, consistent quality and the details: Red Drink (a housemade version of Bissap), real sweet tea, crunchycrust cornbread, fried catfish, blackened chicken wings and collard greens.

The SugarHouse Barbecue Company–880 E. 2100 South, SLC, 801-463-

4800. sugarhousebbq.com. This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes.

Squatters Pub Brewery–147 W. Broadway, SLC, 801-363-2739; 1763 S. saltlakebrewingco.com. One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos.

Avenues Proper Publick House –376 8th Ave., SLC, 385-227-8628.

Wasatch BrewPub –2110 S. Highland Dr., SLC, 801-783-1127. saltlakebrewingco.com. 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.

avenuesproper.com. It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot.

Bohemian Brewery–94 E. 7200 South.,

Midvale, 801-566-5474. bohemianbrewery.com. 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.

Breakfast/Lunch Only The Daily–222 S. Main St., Ste. 140, SLC,

801-297-1660. thedailyslc.com. 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.

Desert Edge Brewery–273 S. Trolley

Square, SLC, 801-521-8917. desertedgebrewery. com. Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums.

Red Rock Brewing–254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801262-2337; 1640 Redstone Center Dr., Park City, 435-575-0295. redrockbrewing.com. 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.

Eggs in the City–2795 S. 2300 East, SLC, 801-581-0809. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

Mar | Muntanya celebrates the culture and flavors of Northern Spanish cuisine with a Salt Lake twist. Located on the 6th floor rooftop of the Hyatt Regency, in the heart of downtown.

BRUNCH, LUNCH, DINNER WITH A VIEW mar-muntanya.com | @MarMuntanya

Reservations:

170 South West Temple

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ON THE TABLE

Finn’s Cafe –1624 S. 1100 East, SLC, 801467-4000. finnscafe.net. The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. Millcreek Café & EggWorks –3084

E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com. This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.

Burgers, Sandwiches & Delis Diversion –535 N. 300 West, SLC, 801-6577326. diversioneatery.com. Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy.

Feldman’s Deli –2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli. com. 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.

Expert Tips from Chef Zach Wojdula from Current Fish and Oyster CHEF ZACH IS THE NEW CHEF de Cuisine at Current Fish and Oyster in Downtown Salt Lake City. He is passionate about grilling fish and shellfish.

WHOLE FISH: • Pick a fish that isn’t too big—sea bass, branzino and whole trout are the perfect size. If they are too big, the skin will burn before the fish cooks on the inside. •O il, salt and pepper are all you need on the exterior of the fish. Be sure to oil both sides of the fish, or it will stick when you flip it. • Add slices of lemon, fresh herbs or a compound butter into the cleaned cavity. It will flavor the fish from the inside out. •G et your grill lines on the skin, and then finish the whole fish on indirect heat to keep the skin from burning and the fish from falling apart.

FILLETS OF FISH: • Pick firm fish—like salmon, tuna or swordfish for direct heat. They won’t just

fall apart on the grill. Most white, flaky fish won’t hold their structure. • For more delicate fish, grill it on a cedar plank or indirect heat on a cooler part of the grill. You can also put it in a tinfoil packet.

SHELLFISH • A ll shellfish cooks fast—don’t walk away or get distracted, or they will be rubbery and overdone. • Oysters on the half shell are delicious grilled. Shuck them, but leave them in the shell; add a garlic-y herby compound butter to the shell and put them on a medium grill. Close the lid, leave it for a minute or two, and serve them hot. • For smaller shellfish, like shrimp or scallops, it can be helpful to skewer them so they don’t fall between the grates. • Lobster can be sliced in half, cleaned and grilled whole. Just use lots and lots of butter. Current Fish & Oyster, 279 E. 300 South, SLC, 801-326-3474, currentfishandoyster.com

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Pretty Bird Chicken –146 S. Regent St., SLC; 675 E. 2100 South, SLC. prettybirdchicken.com. Chances are you’ll still have to wait in line for 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. Proper Burger and Proper Brewing–865 S. Main St., SLC, 801-906-

8604. properburgerslc.com. Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

Shake Shack–11020 State St., Ste. B, Sandy, 385-276-3910; 6123 S. State St., Murray, 801-448-9707; shakeshack.com. 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. Siegfried’s Delicatessen –20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen. com. The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. Tonyburgers –613 E. 400 South, SLC,

801-419-0531; Other Utah locations. tonyburgers. com. This home-grown burger house serves freshground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

PHOTO ADAM FINKLE

HOOKED ON GRILLED FISH:

Coffee 3 Cups Coffee –4670 S. Holladay Village

Plaza #104, Holladay, 385-237-3091. 3cups.coffee. With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.

Caffe d’Bolla –249 E. 400 South, #100, SLC, 801-355-1398. caffedbolla.com. 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. Cupla Coffee –175 W. 200 South, SLC, 385-207-8362; 1476 Newpark Blvd., Park City, 801-462-9475. cuplacoffee.com. The menu at Cupla reflects the owners’ lifestyle of a low-carb and low-sugar diet, without sacrificing taste for health. They roast their own coffee beans, rotated seasonally. La Barba –155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801-901-8252. labarbacoffee.com. Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries.

Logos Coffee –1709 E. 1300 South, SLC, 801-657-1383. logos.coffee. Logos is a small batch specialty coffee roaster that operates a mobile espresso cart (check social media for location) and a coffee bar that’s open 7 a.m.–2 p.m. everyday.

Salt Lake Roasting Company–820 E. 400 South, SLC, 801-363-7572. roasting.com. SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans.

King’s Peak Coffee –412 S. 700 West,

Central & South American

Suite 140, SLC, 385-267-1890. kingspeakcoffee. com. All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.

Old Cuss Cafe –2285 S. Main St., South Salt Lake. oldcuss.com. More than a coffee shop, this warm, mountain-man-style cafe serves plantbased food, craft coffee and a rotating menu of seasonal fare. Publik–502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC, 801-355-3161; 210 S. University St., SLC, 385-549-1928. publikcoffee. com. Serving the latest in great coffee; the oldschool java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Urban Sailor Coffee –1327 E. 2100 South, SLC, 385-227-8978. urbansailorcoffee. com. Urban Sailor Coffee opened its first sit-down coffee shop in Sugar House after originally serving Anchorhead specialty coffee from a mobile coffee cart and Steve Smith tea from a URAL sidecar motor.

Arempa’s –350 S. State St., SLC, 385-3018905. arempas.com. 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. Braza Grill –5927 S. State St., Murray, 801506-7788. brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. Rodizio Grill –600 S. 700 East, SLC, 801-

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

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ON THE TABLE Chinese & Pan-Asian MEAT YOUR MATCH:

Asian Star –7588 S. Union Park Ave., Mid-

Pro Tips from Chef Nick Zocco

Boba World –512 W. 750 South, Woods Cross, 801-298-3626. bobaworld.blogspot.com. 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.

CHEF NICK ZOCCO is the Executive Chef at Urban Hill near Downtown Salt Lake City. He loves the ancestral feeling that comes from grilling over a wood-fired flame. And he’s lucky enough to have one such grill in his restaurant kitchen. Chef Nick offered up some sage advice for grilling meat at home.

Hong Kong Tea House & Restaurant –565 W. 200 South, SLC,

801-531-7010. hongkongteahouse.yolasite.com. Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

GRILLING WITH WOOD

PREPARATION IS KEY • You should never put cold meat on a grill. Instead, pull your meat out of the fridge, let it rest and come up to a warmer temperature. Cold meat will stick to the grill. •H ave everything ready that you need by the grill before you start cooking. That includes tongs, seasoning, oil, paper towels and a clean platter (because we don’t put cooked meat on the same platter with raw meat on it, right?). If you have to run inside for something you forgot, your food very well may burn.

J. Wong’s Bistro –163 W. 200 South, SLC, 801-350-0888. jwongs.com. 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.

French & European Bruges Waffle and Frites –336 W.

Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. brugeswaffles.com. 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.

• S et up grill “zones”—some areas where your charcoal is built up and hot and areas where the grill is cooler and you can cook with indirect heat. For example, sometimes you want to start your meat off on high heat and then move it to cook slower on a cooler part of the grill. • I f you’re grilling fatty meat or burgers, watch for flare-ups if the fat drips onto hot coals. Move the meat away or off the grill so you don’t have big flames which will ruin your meat. Have baking soda on hand in case you need to put out a grease fire. • I f you are cooking a thick steak, pre-season it in advance with salt and let it sit on the meat for at least an hour. It takes time to get the seasoning into the meat. Urban Hill, 510 S. 300 West, SLC, 385-295-4200, urban-hill.com

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Café Madrid –5244 S. Highland Dr., Hol-

laday, 801-273-0837. cafemadrid.net. Authentic dishes like garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot.

Franck’s –6263 S. Holladay Blvd., SLC, 801-

274-6264. francksfood.com. 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.

Mar | Muntanya –170 S. West Temple, SLC, 385-433-6700. mar-muntanya.com. The rooftop restaurant, atop the downtown Hyatt Regency hotel, has a menu of Spanish-inspired cuisine with an emphasis on shareable tapas, Spanish gin and tonic cocktails and regional specialties with a little Utah twist. Monsieur Crêpes –1617 S. 900 East,

SLC, 787-358-9930. monsieurcrepesut.us. 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.

PHOTO ADAM FINKLE

•P ick clean-burning options like oak or apple wood if you are grilling over a wood-fired grill. They won’t put off a ton of smoke, which can ruin your food’s flavor. Instead, when they burn down, they should end up as very hot, clean-burning coals. • Th e wood itself doesn’t add a ton of flavor by itself, surprisingly. If you want to add flavor, add a little mesquite charcoal. •H eat your grill. The grates must be very hot so the meat doesn’t stick to them when you lay them down. You might need to start your fire an hour or two before to let the wood burn down and allow the grill to heat up and retain that heat.

vale, 801-566-8838. asianstarrestaurant.com. The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.

Indian Bombay House –2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., #120, West Jordan, 801-282-0777. bombayhouse.com. This biryani mainstay is sublimely 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. Curry in a Hurry–2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com. The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. Himalayan Kitchen –360 S. State St.,

SLC, 801-328-2077; 11521 S. 4000 West, South Jordan, 801-254-0800. himalayankitchen.com. IndianNepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

Kathmandu–3142 S. Highland Dr., SLC, 801466-3504; 250 W. 2100 South, SLC, 801-935-4258; 863 E. 9400 South, Sandy, 801-981-8943. thekathmandu.net. Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. Royal India –10263 S. 1300 East, Sandy, 801572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com. Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

Saffron Valley East India Cafe –26 E. E St., SLC, 801-203-3325. saffronvalley.com. 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. Saffron Valley–1098 W. South Jordan

Pkwy., South Jordan, 801-438-4823. saffronvalley. com. 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.

Saffron Valley–479 E. 2100 South, SLC,

801-203-3754. saffronvalley.com. 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.

Tandoor Indian Grill –3300 S. 729 East,

SLC, 801-486-4542; 4828 S. Highland Dr., Holladay, 801-999-4243. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

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ON THE TABLE Italian & Pizza Arella Pizzeria –535 W. 400 North,

Bountiful, 801-294-8800. arellapizzeria.com. Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with woodfired crusts and toppings that range from pear to jalapeño.

Bricks Corner –1465 S. 700 East, SLC,

801-953-0636. brickscornerslc.com. Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

Café Trio –680 S. 900 East, SLC, 801-5338746. triodiningslc.com. Pizzas from the woodfired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. Caffé Molise & BTG Wine Bar –404

S. West Temple, SLC, 801-364-8833. caffemolise. com. The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.

Caputo’s Market & Deli –314 W. 300

South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-272-0821. caputos.com. A 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.

Carmine’s Italian Restaurant –2477 Fort Union Blvd., SLC, 801-948-

4468. carmines.restaurant. Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.

Cucina Toscana –282 S. 300 West., SLC, 801-328-3463. toscanaslc.com. 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. Este Pizza –2148 S. 900 East, SLC, 801485-3699; 156 E. 200 South, SLC, 801-363-2366. estepizzaco.com. Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. Nuch’s Pizzeria –2819 S. 2300 East, Millcreek, 801-484-0448. nuchspizza.com. A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. Osteria Amore –224 S. 1300 East, SLC, 385-270-5606. osteriaamore.com. An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

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Per Noi Trattoria –3005 S. Highland

Dr., SLC, 801-486-3333. pernoitrattoria.com. A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

The Pie Pizzeria –1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801-466-5100; 7186 Union Park Ave, Midvale, 801-233-1999; 10627 Redwood Rd., South Jordan, 801-495-4095. thepie.com. Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood instituion, more locations have popped up around the valley to serve more than just the collegiate crowd. Pizzeria Limone –613 E. 400 South, SLC,

801-953-0200; 1380 E. Fort Union Blvd., Cottonwood Heights, 801-733-9305; 11464 S. Parkway Plaza Dr., Ste. 100, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801-666-8707. pizzerialimone.com. 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.

Pizza Nono –925 E. 900 South, SLC, 801-

702-3580. pizzanono-slc.com. 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.

Pizza Volta –1080 E. 2100 South, SLC, 801797-1167. pizzavolta.com. Pizza Volta is a casual, family-oriented restaurant that serves pizzas as well as inventive cocktails, an unusual but welcome feature for a nieghborhood pizza joint.

Salt Lake Pizza & Pasta –1063 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com. And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name. Slackwater Pizza –684 S. 500 West, SLC, 801-386-9777. slackwaterpizzeria.com. The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s a excellent selection of wine and beer. Settebello Pizzeria –260 S. 200 West,

SLC, 801-322-3556. settebello.net. 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.

Sicilia Mia –4536 S. Highland Dr., Holladay,

801-274-0223; 895 W. East Promontory, Farmington, 385-988-3727. siciliamiautah.com. A familyrun 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. The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

Siragusa’s Taste of Italy–4115 Red-

wood Rd., Taylorsville, 801-268-1520. siragusas. com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

Stanza –454 E. 300 South, SLC, 801-7464441. stanzaslc.com. Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! Stoneground Italian Kitchen –249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com. The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. Tuscany–2832 E. 6200 South, SLC, 801-2779919. tuscanyslc.com. This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. Valter’s Osteria –173 W. Broadway, SLC, 801-521-4563. valtersosteria.com. Although the restaurant’s namesake, Valter Nassi, passed away in 2022, the restaurant remains a living monument to his effervescent personality. His legacy of service and quality continues to inspire and delight. Veneto Ristorante–370 E. 900 South, SLC, 801-359-0708. venetoslc.com. This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.”

Japanese Aqua Terra Steak + Sushi –50 S.

Main St. #168, Salt Lake City, 385-261-2244. aquaterrasteak.com. Aqua Terra’s menu features premium steak and wild game cuts, a wide range of sushi, omakase and crispy rice, an array of classic and sake cocktails and wine offerings in a chic, art-deco setting.

Kaze –65. E. Broadway, SLC, 801-800-6768.

kazesushiut.com. 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.

Kobe Japanese Restaurant –3947 S. Wasatch Blvd., SLC, 801-277-2928. kobeslc. com. This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

Kyoto –1080 E. 1300 South, SLC, 801-4873525. kyotoslc.com. 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. Mint Sushi –8391 S. 700 East, Sandy, 385-434-8022; 3158 E. 6200 South, Cottonwood Heights, 801-417-9690; 4640 S. Holladay Village Plaza, Holladay, 385-296-1872. mintsushiutah. com. Owner Chef Soy wanted to bring in a new thing to Utah’s sushi landscape, so he started serving tapas. Mint has expanded to three locations in Salt Lake County. At his restaurant in Cottonwood Heights, Chef Soy prepares a weekly 10-course tasting menu of tapas for $70 a person. Nohm –165 W. 900 South, SLC, 801-917-3812.

nohmslc.com. A genius Japanese and Korean restaurant specializing in robata and sushi. Chefowner David Chon is more daring with his menu than most—this is a place for exploring. If you see something you’ve never tasted before, taste it here. Servers are happy to help.

Sake Ramen & Sushi Bar –8657 Highland Drive, Sandy, 801-938-9195. sakeut. com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.” Takashi –18 W. Market St., SLC, 801-519-9595. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. Tosh’s Ramen –1465 S. State St., SLC, 801-466-7000. 1963 E., Murray Holladay Rd., Holladay. Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location. Tsunami –1059 E. 900 South, SLC, 385-9000288; 7628 S. Union Park Ave., Midvale, 801-6766466; 10722 River Front Pkwy., South Jordan, 801-748-1178; 1616 W. Traverse Pkwy., Lehi, 801770-0088. tsunamiutah.com. Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. Yoko Ramen –473 E. 400 South, SLC, 801-

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

Fire Garden Join us at the Fire Garden for live music, St. Regis classic menu items, and an Asian twist with an outdoor dining concept that will take your breath away.

At La Stellina, Italian nostalgia meets American inspiration where simplicity is exquisite in its own right.

Mediterranean & Middle Eastern Café Med –420 E. 3300 South, SLC, 801-

493-0100. medslc.com. Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com

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ON THE TABLE

Hell’s Backbone founders Blake Spalding and Jen Castle and Chef Tamara Stanger

Post-COVID, the ‘little restaurant that could’ reveals its latest metamorphosis BY LYDIA MARTINE Z

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T WAS BIG NEWS earlier this year when Hell’s Backbone Grill & Farm announced that lauded Chef Tamara Stanger would be joining the culinary team as executive chef. Her award-winning journey as a chef, with a background in desert cuisine, Utah culinary tradition, hunting, growing and foraging, make her a natural collaborator in the “fanciful Four Corners food” served at the Boulder, Utah restaurant. While the news sparked questions about change coming to a beloved icon, the main difference is more room for sustainability, balance and creativity. Hell’s Backbone is a gastronomic powerhouse. Woman-owned and woman-led, the unique restaurant stands out in a world where the achievements of female restaurateurs are often overlooked. From Jen and Blake, the Founders and Chefs de Cuisine; Tamara, the Executive Chef; Jen Martinez, the new Sous-Chef; Morgan, General Manager, and Kate McCarty, the Farm Manager—the entire leadership team continues to preserve the culinary legacy at Hell’s Backbone Grill. Study indigenous foodways and the culinary history in the Southwestern United States, and you will find mention of the “Three Sisters” (always capitalized because they nourish life in the desert). Squash, Corn and Beans were planted together because they help each other grow in arid landscapes. The cornstalks serve poles for the beans to climb; the beans fix nitrogen in the soil and stabilize the

PHOTO LYDIA MARTINEZ

Pies, Preserves and a Pioneering Sisterhood at Hell’s Backbone Grill & Farm

Layla –4751 S. Holladay Blvd., Holladay, 801-

272-9111. laylagrill.com. Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

Laziz Kitchen –912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com. There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum. Mazza –1515 S. 1500 East, SLC, 801484-9259. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. Manoli’s –402 E. 900 South, Ste. 2, SLC, 801-532-3760. manolison9th.com. Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. Padeli’s –30 E. Broadway, SLC, 801-322-1111.

padelisstreetgreek.com. One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch.

Spitz Doner Kebab –35 E. Broadway, SLC, 801-364-0286. spitz-restaurant.com. 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.

Mexican Barrio –282 E. 900 South, SLC, 801-6132251. barrioslc.com. 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. Blue Iguana –165 S. West Temple, SLC,

801-533-8900. blueiguanarestaurant.net. This colorful downtown restaurant 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.

455 25th Street,Ogden, UT

Chile Tepin –307 W. 200 South, SLC, 801-

883-9255. chile-tepin.com. 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.

Just Be You! IG @wbseatery

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ON THE TABLE IF YOU GO: Hell’s Backbone Grill & Farm 20 N. Highway 1 435-335-7464 Instagram: @hellsbackbonegrill

Chunga’s –180 S. 900 West, SLC, 801-9531840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com. These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. Lone Star Taqueria –2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com. Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. Red Iguana and Red Iguana 2 –736 W. North Temple, SLC, 801-

322-1489; 866 W. South Temple, SLC, 801-214-6050. rediguana.com. All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

Rio Grande Café –258 S. 1300 East, SLC, 801-364-3302. riograndecafeslc.com. 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.

corn, and the squash leaves shade the ground and help the soil retain water. Speaking to Chef Blake, Chef Jen and Chef Tamara, I couldn’t help but feel as though these women are coming together as a similar trio of sisters. “Tamara, she gets us,” says Jen. “She’s making beautiful things in the kitchen.” “We feel like we’re old soul sisters, all of us,” adds Blake. “Blake and Jen are the chefs here,” says Tamara. “I’m here to support. We’re going to work together to tell the story of food and place in deeper detail.”

‘ALL I NEED TO BE HAPPY IS HONEST WORK AND HONEST FOOD’ If there was ever a chef homegrown to join a restaurant in a town of under 250 permanent residents, that chef is Tamara. “I grew up in the small town of Eureka, Utah. The closest grocery store was an hour away. So, we grew our food, we foraged our food and we hunted our food. The moment I got to Boulder, I felt at home. I definitely belong here.” Chef Tamara’s mother owned a small restaurant when she was growing up, “Nothing fancy, just country food.” But that legacy of nourishing people runs deep in Tamara’s soul. “I’ll never forget why

we’re cooking in the first place.” she says. “I want it to have integrity and to tell a story. Hell’s Backbone Grill is the perfect environment for that and for me to progress as a person and to be happy. That is going to reflect in the food, too. When all of us are happy and living our best life, the food will be the best it’s ever been. That’s all I need to be happy, is honest work and honest food.”

PRESERVING FOOD STORIES AND HISTORIES Part of the honest food story at Hell’s Backbone Grill & Farm is the staunch commitment to serving only locally grown, harvested, foraged or produced food. You won’t find scallops on the menu. Ever. It is part of why the farm is so integral to the operation—it provides a steady stream of seasonal and sustainable produce to the restaurant. “Our plan has always been to honor the food of this place, food that made sense at the edge of the Grand Staircase-Escalante National Monument,” says Blake. “Whether it was naturalized food, indigenous food or even the food grown on the farm and invasive edible weeds, we use it. That has always been the whole point.” Chef Tamara is a dedicated food

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Taqueria 27–149 E. 200 South, SLC, 385259-0940; 4670 S. Holladay Village Plaza, Holladay, 801-676-9706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-266-2487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com. Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

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

Kimi’s Chop & Oyster House –2155 S. Highland Dr., SLC, 801-946-2079. kimishouse. com.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. Market Street Grill –48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill. com. SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

The Oyster Bar –48 W. Market St., SLC,

801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetgrill.com. This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured.

Southeast Asian Chabaar Beyond Thai–87 W. 7200 South, Midvale, 801-566-5100. chabaarbeyondthai.com. One of Annie Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors. Chanon Thai Café –278 E. 900 South, SLC, 801-532-1177. chanonthaislc.com. A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. FAV Bistro –1984 E. Murray Holladay Rd.,

Holladay, 801-676-9300. bestthaifoodinutah.com. Cross-cultural food with a menu of fusion dishes based on Thai flavors.

Indochine –230 S. 1300 East, 801-582-

0896. indochinesaltlake.com. Vietnamese cuisine is under-r epresented 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.

Mi La-Cai Noodle House –961 S. State St., SLC, 801-322-3590. lacainoodlehouse. com. 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. My Thai –1425 S. 300 West, SLC, 801-5054999. mythaiasiancuisine.com. My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. Oh Mai –850 S. State St.,SLC, 801-575-8888;

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

Pho Tay Ho –1766 S. Main St., SLC, 385240-0309. photayho.com. One of the best Pho joints around is an unassuming house on the southside of Salt Lake City. The family-ownedand-operated noodle house keeps their menu small but full of flavor.

Pho Thin –2121 S. McClelland St., SLC, 801485-2323. phothinslc.com. From its Sugar House location, Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.

SCANDINAVIAN & AMERICAN CUISINE SINCE 1952 Serving breakfast and lunch Open 7 days a week 7:30 to 2:30

Patio Dining • Fresh Breads • Pastries Located between Resorts and Airport • 1624 S 1100 East, SLC

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ON THE TABLE Pleiku–264 S. Main St., SLC, 801-359-4544.

A RECIPE FOR CREATIVITY Little known fact: sooner or later, almost every successful restaurant brings in an executive chef hired by the original chefs so they can do more. There is not a single restaurant at the caliber of Hell’s Backbone that doesn’t have an executive chef carrying on the vision. Jen and Blake aren’t going anywhere; they’re in the restaurant and kitchen everyday. They’re just expanding the depth and breadth of what’s possible, adding another pillar to support one of America’s finest restaurants. “We’re going to bring back some of the things we haven’t been able to do in years because we haven’t had the depth on our bench in the kitchen. Now, collectively, we can all shine,” says Blake. “A cool thing about Tam is that she grew up the way me and Jen did. None of us went to chef school. We all grew up underprivilieged, and the cost of those schools was prohibitively high. All of us wanted to cook, and we all got jobs in the industry at a very young age. I was 11, Jen was 14 and Tam was probably 9.”

MAKE ROOM FOR THE PIE One of the things Chef Tamara brings to

the HBG kitchen is her skill in making pies—a skill learned from her mother. “I love pie. It’s probably one of my favorite things to make. I’ve made millions of pies, and I’m never going to stop,” she says. “Pie is one of the first foods in the world. Almost every dish out there started as pie. In Utah, when the pioneers came, many of the foods they ate were in a pastry crust. The miners would have a hand pie in their pocket, and that’s what they would eat for lunch.” Jen started her career in a bakery and loves churning out baked goods. However, “Over the years, I’ve tried to add pies to the menu,” says Jen. “I’m good at making a pie, no problem. But don’t have the bandwitdth make 50 crusts There are so many technical steps to making pie, and then it has to taste good and feel like us.” Enter the new executive chef. “There are 100,000 ways to make pie. I’ve used everything in a pie,” says Chef Tamara. “I’ve made a cassoulet pie. I’ve made pies out of rabbits, wild boar or elk. I’ve made Sloppy Joe pies, which sold out in two seconds. Pies bring back childhood longing for food and make you happy. And I’m excited to add pies to the menu.”

AN ONGOING LEGACY OF FOOD AND HOSPITALITY This trio of sisters have culinary influences that date back to mothers and grandmothers who passed their love of food on to their daughters. Each one carried those memories straight into the kitchen at Hell’s Backbone Grill. For Chef Tamara, “It’s the flavors of the desert, flavors that have that smoky thing that I remember from my mom’s restaurant. And that smell of smoke and fire is always there. There are a lot of plants that grow in the desert that have a distinctive, smoky flavor, like the juniper and the mesquite trees. So for me, it carries a weird nostalgia.” Jen talks about her grandmother’s house, “the smell of pozole, red chili cooking and a turkey roasting. We had a 15-person family. So making pozole was a two-day project. There are so many levels to what looks like a humble stew.”

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pleikuslc.com. 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.

Sapa Sushi Bar & Asian Grill –722 S. State St., SLC, 801-363-7272. sapabarandgrill. com.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. Sawadee Thai –754 E. South Temple, SLC, 801-328-8424. sawadeethaiutah.com. The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. Skewered Thai –575 S. 700 East, SLC, 801-364-1144. skeweredthai.com. A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. Tea Rose Diner –65 E. 5th Ave., Murray,

801-685-6111. bestthaifoodinutah.com. Annie Sooksri has a mini-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.

SOMI Vietnamese Bistro –1215 E. Wilmington Ave., SLC, 385-322-1158. somislc.com. But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. Thai Garden –868 E. 900 South, SLC,

801-355-8899. thaigardenbistroslc.com. Paprikainfused 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.

Krua Thai –212 E. 500 South, SLC, 801-

328-4401. kruathaiut.com. Curries and noodle dishes hit a precise procession on the palate— sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

Zao Asian Cafe –400 S. 639 East, SLC,

801-595-1234; 2227 S. Highland Dr., SLC, 801467-4113; Other Utah locations. zaoasiancafe. com. It’s hard to categorize this pan-Asian semifast 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.

Steak Christopher’s Prime –110 W. Broad-

way, SLC, 801-890-6616. christophersut.com. The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters.

PHOTO LYDIA MARTINEZ

historian and brings her passion for the land and tradition to the kitchen. “I’m not one of those chefs who just finds an ingredient and puts it on the menu because it sounds cool,” she says. “I care about the history of an ingredient, recipe or food and want to honor people who brought that food here and cultivated it. For example, Utah food is known generally as ‘pioneer food,’ casseroles and food that can feed a lot of people. But to me, there’s more meaning. It’s about all the people who built Utah, which includes the people who inhabited it first, whose land this is, the Indigenous people.” Immigrants to the Four Corners region also play a huge part in the edible story of the area. From Mormon pioneers to Asian immigrants who came to work on the railroads, there are many people’s histories to explore and combine. And Jen, Blake and Tamara are here for it.

Fleming’s Prime Steakhouse –20

S. 400 West Ste. 2020, The Gateway, SLC, 801355-3704. flemingssteakhouse.com. 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.

Ruth’s Chris Steakhouse –275 S. West Temple, SLC, 801-363-2000. ruthschris.com. This former bank 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.

Winner Best of State 2022

Spencer’s –255 S. West Temple, SLC, 801238-4748. spencersslc.com. The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Vegetarian & Vegan Rawtopia –3961 S. Wasatch Blvd., SLC,

801-486-0332. rawtopia.com. 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.

1458 Foothill Drive Salt Lake City, UT 84108 385-528-1922 www.FIVEALLS.com Thurs. through Sat. 5:00pm-9:00pm

Vertical Diner –234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. Zest Kitchen & Bar –275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

PARK CITY & THE WASATCH BACK American Fine Dining Apex–9100 Marsac Ave., Park City, 435-6041402. montagehotels.com/deervalley. 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-the-line everything. Quality speaks for itself. 350 Main –350 Main St., Park City, 435-

649-3140. 350main.com. Now run by Cortney Johanson who has worked at the restaurant for 20

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ON THE TABLE 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.

The Blue Boar Inn –1235 Warm Springs

Firewood –306 Main St., Park City, 435-2529900. firewoodonmain.com. 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.

The Brass Tag–2900 Deer Valley Dr. East,

Glitretind –7700 Stein Way, Deer Valley, Park City, 435-645-6455. steinlodge.com. 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.

Goldener Hirsch –7520 Royal St., Park City, 435-655-2563. aubergeresorts.com/goldenerhirsch. A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. Mariposa at Deer Valley–7600 Royal

St., Park City, 435-645-6632. deervalley.com. (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

Rd., Midway, 435-654-1400. theblueboarinn. com. The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

Park City, 435-615-2410. deervalley.com. 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. Open seasonally.

Eating Establishment –317 Main St.,

Park City, 435-649-8284. theeatingestablishment. net. Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

Fletcher’s on Main Street –562

Main St., Park City, 435-649-1111. fletcherspc. com. 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.

Handle –136 Heber Ave., Park City, 435-

602-1155. handleparkcity.com. Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

Mustang–890 Main St., Park City, 435-6583975. mustangparkcity.com. A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees.

Hearth and Hill –1153 Center Dr., (New-

Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435-940-5760. srdvdining.com. Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

High West Distillery–703 Park Ave., Park City, 435-649-8300. highwest.com. 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.

Royal Street Café 7600 Royal St., Silver

Lake Village, Deer Valley Resort, Park City, 435615-6240. deervalley.com. (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.

Lush’s BBQ –7182 Silver Creek Rd., Park City, 435-333-2831. lushsbbq.com. Tennesee-inspired BBQ you won’t soon forget.Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere.

Viking Yurt –1345 Lowell Ave., Park City, Park City Mountain Resort, 435-615-9878. thevikingyurt.com. Arrive by sleigh and settle in for a luxurious five-course meal, featuring a healthy introduction to the nordic beverage aquavit. Reservations and punctuality a must.

Sammy’s Bistro –1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com. Downto-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.

American Casual

Silver Star Cafe –1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com. Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

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

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park), Park City, 435-200-8840. hearth-hill.com. This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

Simon’s at Homestead resort –700 N. Homestead Dr., Midway, 800-327-

7220. homesteadresort.com. Simon’s boasts a robust menu of smoked meats, wood-fired pizza and local craft beer, while the Milk House offers both classic and unexpected flavors of ice cream, coffee and treats.

Spin Café –220 N. Main St., Heber City, 435654-0251. spincafe.net. 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. Zermatt Resort –784 W. Resort Dr., Midway, 435-657-0180. zermattresort.com. The charming, Swiss-inspired resort hosts both the high-end, but straight-forward, Z’s Steak & Chop Haus and the less formal Wildfire Smokehaus, home to smoked meats and draft beer.

Bakeries & Cafés Park City Coffee Roasters –1764 Uinta Way, Park City, 435-647-9097. pcroaster. com. The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

Wasatch Bagel Café –1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com. Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. Windy Ridge Bakery & Café –1750 Iron Horse Dr., Park City, 435-647-2906. windyridgebakery.com. One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs Burgers & Bourbon –9100 Marsac Ave., Park City, 435-604-1402. montagehotels. com/deervalley. 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. Red Rock Junction –1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing.com. 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. Squatters Roadhouse –1900 Park Ave., Park City, 435-649-9868. squatters.com. 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. Wasatch Brewery–250 Main St., Park City, 435-649-0900. saltlakebrewingco.com. This was the first brewpub in Utah, and it serves

handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

Breakfast Deer Valley Grocery & Cafe –1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com. 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. Woodland Biscuit Company–2734 E. State Hwy. 35, Woodland, 435- 783-4202. woodlandbiscuitcompany.com. Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.

Fresh organic Pizza Beer. wine. Craft Cocktails.

order now!

Continental & European Café Terigo –424 Main St., Park City, 435-

645-9555. cafeterigo.com. 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.

Courchevel Bistro –201 Heber Ave., Park City, 435-572-4398. courchevelbistro.com. Named after Park City’s sister 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.

Italian & Pizza Fuego –2001 Sidewinder Dr., Park City, 435-

645-8646. fuegopizzeria.com. Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

Ghidotti’s –6030 N. Market St., Park City, 435-658-0669. ghidottis.com. Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. Grappa –151 Main St., Park City, 435-6450636. grapparestaurant.com. 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.

Japanese/Pan-Asian Sushi Blue –1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com. Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.

SAKEUT.COM | (801) 938-9195 | 8657 HIGHLAND DR, SANDY, UT 84093 @SAKERAMENSUSHI

@SAKE.RESTAURANT

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ON THE TABLE

A Recipe for Success at the Farmers’ Market Make fresh pesto using in-season produce BY JENNIFER BURNS

Do you ever walk around a farmer’s market and admire all of the hard work that went into growing and harvesting fresh fruits and vegetables? For example, consider the effort that goes into zucchini: Planting the seeds in nutrient-rich soil, watering, waiting for the flowering process, tending to the plants, protecting them from pests and wild animals and (finally!) harvesting after more than 50 days. And then you think, “What can I make from this beautiful harvest?” (Other than letting those beautiful zucchini wilt on your countertop, that is.) Yes, it can be a little intimidating. So here’s some help. Everything for this Loaded Vegetable Pesto Pasta with Steak can be found at your local Farmer’s Market. When you pick out your ingredients be sure to say “hello” and thank these passionate farmers.

LOADED VEGETABLE PESTO PASTA WITH STEAK 2 tablespoons canola oil 2 small zucchini, cut into 1/4-inch slices lengthwise 2 small yellow squash, cut into 1/4-inch slices lengthwise 1 small white or yellow onion, cut into 1/2-inch slices 2 medium bell peppers, any color, cored, seeds removed, quartered 2 corn on the cob, husk and silks removed 1/2 lb. asparagus, trimmed 1 lb. flat iron or sirloin steaks 12 oz. penne pasta 1/2 cup parmesan or asiago cheese, grated 1 cup cherry or grape tomatoes Salt and Pepper, to taste

PESTO 1 large cilantro or basil bunch (about 4 loose cups) 2 garlic cloves 1/2 cup parmesan cheese, grated or shredded 1/4 cup pine nuts, almonds, walnuts or pecans, toasted 1/3 cup olive oil Salt and pepper, to taste 1. Preheat the grill to medium heat. 2. Brush oil onto the first six ingredients (through asparagus) on all sides. Season with salt and pepper. Grill veggies (except asparagus) for 6-8 minutes or until slightly softened, turning once. (Note: Rotate corn, when kernels deepen in color- usually 2-3 minutes.) Add asparagus to grill for 2-3 minutes. Place vegetables on a platter. Once cool enough to handle, chop vegetables and remove corn kernels from the cob. 3. Season steaks with salt and pepper. On a greased grill over mediumhigh heat, cook steaks to the desired doneness. Let rest on a cutting board for 5 minutes. Thinly slice. Prepare the pasta according to the package directions. Drain. Set aside. 4. For the pesto: In a food processor or blender, add the cilantro or basil (reserve some for garnish), garlic, parmesan cheese, nuts, oil, salt and pepper. Blend to desired consistency. (Note: Add additional oil for a smoother version.) 5. In a stock pot or Dutch oven over medium heat, add cooked pesto, the cut-up veggies and corn kernels. (Note: Store any remaining pesto in a sealed container and refrigerate.) Mix well. Cook for 3-4 minutes or until heated through. Remove from heat. Stir in cheese and tomatoes. For each serving, place the desired amount of the pesto pasta and veggie mixture on plates, and top with sliced steak. Garnish with basil or cilantro leaves. Serve immediately.

ABOUT JENNIFER BURNS

Jennifer has hosted more than 3,000 TV cooking segments and works directly with brands developing recipes with their products and quality content for them to use in both broadcast and non-broadcast outlets. She has a published cookbook called Cooking Delight, which combines food, music and art and is a contributing food writer for Salt Lake magazine. Find her @jbcookinghost on Instagram/TikTok.

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embark on a Zesty adventure.

Yuki Yama Sushi –586 Main St., Park City, 435-649-6293. yukiyamasushi.com. Located in the heart of Old Town Park City, Yuki Yama offers both traditional japanese dishes and more modern plates. It’s all guided by the steady hands of Executive Chef Kirk Terashima. TASTINGS AVAILABLE

Mediterranean Reef’s –7720 Royal St. East, Park City, 435658-0323. reefsrestaurant.com. 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. Open seasonally.

Mexican & Southwestern

A refreshing Limoncello perefect for summer sipping!

Baja Cantina –1355 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com. The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Billy Blanco’s –8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com. Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. Chimayo –368 Main St., Park City, 435-6496222. chimayorestaurant.com. Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.

335 West 1830 South, Ste C. SLC (Next to Costco)

U TA H O W N E D | U TA H R A I S E D | U TA H G R O W I N G

S A LT L A K E L O C AT I O N N O W O P E N

El Chubasco –1890 Bonanza Dr., Park City, 435-645-9114. elchubascoparkcity.com. Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. Tarahumara –1300 Snow Creek Dr., Ste. P, Park City, 435-645-6005. tarahumararestaurant. com. Some of the best Mexican food in the state can be found in this Park City cafe. Don’t be fooled by the bland exterior; inside you’ll find a fullfledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood Freshie’s Lobster Co.–1915 Prospec-

tor Ave., Park City, 435-631-9861. freshieslobsterco.com. After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.

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Rime Seafood & Raw

2A 023 Bar –9850 Summit View Dr., Park WA

too many options to mention here—this is really a destination restaurant.

Italian & Pizza

Pig & a Jelly Jar –227 25th St., Ogden,

Slackwater Pizza –209 24th St., Ogden, 801-399-0637. slackwaterpizzeria.com. 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.

Prairie Schooner –445 Park Blvd., Ogden, 801-392-2712. prairieschoonerrestaurant.com. Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it.

Rovali’s Ristorante –174 E. 25th St.,

City. rimerawbar.com. 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-Sun.

Southeast Asian Shabu–442 Main St., Park City, 435-645-

7253. shabuparkcity.com. 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.

Kuchu Shabu House –3270 N. Sundial Ct., Park City, 435-649-0088. kuchushabu. com. The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Steak Butcher’s Chop House & Bar –751

Table 25 –195 25th St., Ste. 4, Ogden, 385-

244-1825. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

Union Grill –315 24th St., Ogden, 801-

621-2830. uniongrillogden.com. The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

WB’s Eatery–455 25th Street, Ogden,

385-244-1471. wbseatery.com. Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com. Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

Bar Grub & Brewpubs

Edge Steakhouse –3000 Canyon Re-

The Beehive Pub & Grill –255 S.

sort Dr., Park City, 435-655-2260. westgateresorts.com. 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.

NORTH SALT LAKE & BEYOND American Fine Dining

Main St., Logan, 435-753-2600. thebeehivegrill. com. An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.

Burgers, Sandwiches & Delis Caffe Ibis –52 Federal Ave., Logan, 435-

753-4777. caffeibis.com. Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

Ogden, 801-394-1070. rovalis.com. This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.

Japanese Ramen Haus –2550 Washington Blvd.,

Ogden, 801-393-0000. ramenhausogden.com. 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. ININ

Lower Main St., Park City, 435-647-0040. butcherschophouse.com. The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

801-605-8400. pigandajellyjar.com. The same great made-from-scratch Southern comfort food as the original, now in Ogden. A popular brunch spot open seven days a week.

ININ

ON THE TABLE

Tona Sushi –210 25th St., Og-

2A 023 den, 801-622-8662. tonarestaurant. W A RD

com. The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.

Mexican Sonora Grill –2310 Kiesel Ave., Ogden, 801-393-1999. thesonoragrill.com. A big, beautiful Mexican restaurant, 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.

Southeast Asian Thai Curry Kitchen –582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com. Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha.

The Huntington Room at Earl’s Lodge –3925 E. Snowbasin Rd., Huntsville,

Maddox Ranch House –1900 S. Highway 89, Perry, 435-723-8545 maddoxfinefood.com. 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.

American Casual

Chinese

American Fine Dining

Hearth on 25 –195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25. com. The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—

Mandarin –348 E. 900 North, Bountiful,

Communal –102 N. University Ave., Provo,

888-437-5488. snowbasin.com. Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

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801-298-2406. mandarinutah.com. The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

PROVO & CENTRAL UTAH

801-373-8000. communalrestaurant.com. 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.

The Tree Room –8841 Alpine Loop Scenic

Byway, Sundance Resort, Sundance, 866-6278313. sundanceresort.com. Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game— spice-rubbed quail and buffalo tenderloin.

American Casual Chom Burger –45 W. 300 North, Provo,

385-241-7499. chomburger.com. Colton Soelberg’s (Communal, etc.) low-key high-end burger place has 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.

The Foundry Grill –8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866932-2295. sundanceresort.com. The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Station 22 –22 W. Center St., Provo, 801607-1803. station22cafe.com. 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.

Indian Bombay House –463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com. Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

Italian & Pizza Màstra Italian Bakery and Bistro –476 N. 900 West, Ste. D, American

Whether it's brunch, lunch, or dinner, we invite you to join us at Tifiny's!

Fork, 385-221-9786. mastraorders.com. Màstra is owned by a born-and-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

Pizzeria 712 –320 S. State St., Ste. 185,

Orem, 801-623-6712. pizzeria712.com. 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.

567 South Valley View Dr | Saint George, UT 84770 | Phone: (435) 879-3363

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ON THE TABLE Vegetarian Ginger’s Garden Cafe –188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com. Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, brightflavored, mostly vegetarian dishes.

MOAB & SOUTHEAST UTAH American Dining Hell’s Backbone Grill –20 N. High-

way 12, Boulder, 435-335-7464. hellsbackbonegrill.com. Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

Sunglow Family Restaurant –91 E. Main St., Bicknell, 435-425-3821. This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

Mediterranean Il Posto Rosso at the Radcliffe Moab –477 S. Main St., Moab, 435-355-1085. radcliffemoab.com/dining. Il Posto Rosso has a modern, Mediterranean-inspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.

King’s Landing–1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. klbzion. com. 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. Rib & Chop House –21677 S. Conven-

tion Center Dr., St. George, 435-674-1900. ribandchophouse.com/st-george-utah. Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.

Painted Pony–2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony. com. The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. Spotted Dog Café –428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/ dining. Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. Vermillion 45 –210 S. 100 East, Kanab, 435-644-3300. vermillion45.com. Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent. Wood•Ash•Rye –25 W. St. George Blvd., St George, 435-522-5020. theadvenirehotel. com/wood-ash-rye-restaurant. Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate oneof-a-kind recipes that rotate with every season.

Bar Grub & Brewpubs

American Casual

Moab Brewery–686 Main St., Moab,

Bear Paw Café –75 N. Main St., St.

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

Peekaboo Canyon Wood Fired Kitchen –233 W. Center St., Kanab, 435-

689-1959. peekabookitchen.com. Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

Red Rock Grill at Zion Lodge – Zion National Park, 435-772-7700. zionlodge. com. Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Whiptail Grill –445 Zion Park Blvd.,

Springdale, 435-772-0283. whiptailgrillzion.com. Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

Xetava Gardens Café –815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com. Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

Barbecue Pica Rica Americana BBQ —25 N.

Main St., St. George, 435-200-4420. picaricabbq. com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsas and street corn.

Bakeries & Cafés

George, 435-900-8790. bearpawcafe.com. St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, worldclass french toast and fresh crepes.

Tifiny’s Creperie –567 S. Valley View Dr., St. George, 435-879-3363. tifinyscreperie. com. Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.

ST. GEORGE & SOUTHWEST UTAH

George’s Corner Restaurant & Pub –2 W. St. George Blvd., St. George, 435-

Mexican

American Fine Dining

Mom’s Café –10 E. Main St., Salina, 435529-3921. famousmomscafe.business.site. Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

435-259-6333. themoabbrewery.com. 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.

Anasazi Steakhouse –1234 W. Sunset Blvd., St. George, 435-674-0095. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.

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216-7311. georgescornerrestaurant.com. This comfy nieghborhood hangout spot serves burgers and pub grub, along with regional beers.

Morty’s Café –702 E. St. George Blvd., St. George, 435-359-4439. mortyscafe.com/ stgeorge. From burgers to coffee, Morty’s Cafe has just about every type of quick and fresh classic food. Straightforward and relaxed, don’t forget to try their homemade special Morty sauce.

Angelica’s Mexican Grill –101 E. St. George Blvd., St. George, 435-628-4399. angelicasmexicangrill.com. A bright Mexican eatery serving up traditional street food in a cozy space. Café Sabor –290 E. St. George Blvd, St. George, 435-218-7775. cafesabor.com. Sabor boasts a warm and welcoming atmosphere with an open kitchen where you can watch the chefs work their magic. The menu includes a fusion of traditional Mexican dishes with a Southwestern twist.

LISTED AS ONE OF THE BEST MEXICAN RESTAURANTS IN UTAH ACCORDING TO THE DESERET NEWS

The Bit and Spur –1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com. The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

Italian & Pizza Cappeletti’s Restaurant –36 E.

Tabernacle St., St. George, 435-986-4119. cappelettisrestaurantstgeorge.com. A family owned Italian resturant. With fresh homemade salami, handmade mozzarella, beef empanadas, seafood linguini and more, Cappeletti’s has been serving St. George for more than a decade.

Chef Alredo’s Saint George –1110 S. Bluff St., St. George, 435-656-5000. chefalfredos.com. Authentic Italian cuisine in the heart of southeren Utah. With incredible food and outstanding servuce, Chef Alfredo’s is a must for a date night or special occasion. The Pizza Factory–2 W. St. George

Blvd., St. George, 435-628-1234. stgeorgepizzafactory.com. The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.

h es fr y da . de Ma ery ove ev h l t wi

Open Mon - Sat 11am to 9pm 101 E ST. GEORGE BLVD. ST. GEORGE, UT 84770 ANGELICASMEXICANGRILL.COM | 435-628-4399

Japanese Sakura Japanese Steakhouse & Sushi –81 N. 1100 East, St. George, 435-

275-2888. sakuraut.com. The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.

Southeast Asian Banana Blossom Thai Cuisine –430 E. St. George Blvd., St. George,

435-879-3298. bananablossomstgeorge.com. A homey Thai restaurant that has a menu full of the classics and also offers tasty takeaway.

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Bar Fly

RoHa Brewing. . . . pg. 127 Bar Listings . . . . . . pg. 128 It’s Tiki Time!. . . . . pg. 130

lib a t i o n s / b a r s

RoHa Brewing Project co-founder Rob Phillips and head brewer Karsen Moon

21 & OVER BARS Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.) All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

IF YOU GO RoHa Brewing 30 E Kensington Ave., SLC rohabrewing.com

WHAT THE FIRK? Firkin casks allow brewers to flex skill and creativity

PHOTO ADAM FINKLE

BY AVREY EVANS

YPICALLY, A ROOM-TEMPERATURE BEER that’s gone flat is the sign of a fallen soldier. It’s a tragic, careless act of waste that invokes nauseating memories cleaning up the morning after a rager. So, you can imagine my surprise when I learned of a traditional brewing practice with a specific goal to produce barely carbonated and highly flavorful beer. RoHa brew-

ing is one of many craft breweries embracing the art of firkin, their weekly firkin nights allow both consumers and brewers to venture into uncharted flavor territories. A firkin is a specific size of cask equal to one-quarter of a barrel, or 72 pints. Originating in the Netherlands over a century ago, the British would use firkins to transport beer to the mainland

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BAR FLY

the head brewer at RoHa. “I get to mess with flavors through firkins that can end up becoming more staple beers.” RoHa’s recently-released fruited IPA ‘Hoomba Bus’ started out as a firkin, now the guava and pineapple IPA is a delightful canned brew enjoyed on summer hikes and strolls. You don’t have to be an expert like Moon to experiment with firkins, home brewers can also let their imagination run wild with the DIY casks. Phillips points out one slight disadvantage: “The biggest challenge is that once you tap it, you have to drink it all.” We recommend tapping your first home-brewed firkin with a group of beer lovers. Beer hobbyists and skilled brewers alike are drawn to firkins, and so is the average consumer. Each wild new flavor combination is totally ephemeral—once it’s gone, it’s gone. Phillips believes that’s one of the main reasons beer lovers are so interested in firkins. “From a consumer standpoint, there’s always an interest for something that is different and changing,” he says. “Firkins are a unique experience, because they aren’t able to be exactly replicated.” The firkin crowd showing up to RoHa every Wednesday is certainly dedicated, and their loyalty isn’t hard to understand. When I visited, the firkin tapped was Pineapple Back Porch—a hoppy brew with intense pineapple notes. Using a wooden mallet to tap the pin, there’s a brief eruption of beer filling the room with the bright scent of summer fruit. The first pour is served ceremoniously, and it’s beautiful in its own way. The beginning of the end for this batch that will never exist again. Such is life, and we cheers to enjoying this delicious fleeting thing. RoHa is encouraging breweries around the state to get in on the firkin funk. Their Spring Firkin Festival last April gathered ten breweries, and Phillips says there are plans to host another event this fall. “We invite all breweries to stretch their legs a little bit and make something crazy and unique.” Follow the brewery on their site and socials to stay up to date on beer events and festivals, and visit their taproom for a rotating selection of seasonal beers. 30 E Kensington Ave, SLC, @rohabrewing, rohabrewing.com

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AC–225 W. 200 South, SLC, 385-722-9600. achotels.marriott.com. 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. Acme Bar Co.–837 E. 2100 South, 801-467-

3325. acmebarcompany.com. The Sugar House neighborhood now has a high-concept, pop-up, seasonal cocktail bar. While the theme and menus are ever-evolving, it is always a good time with tiki-centric drinks.

The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com. Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

Alibi Bar & Place–369 S. Main St., SLC,

385-259-0616. alibislc.com. Located along SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights.

Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebanese-inspired bar bites and has a promising cocktail menu. Try the Oaxacan Old Fashioned along with the dip sampler. Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc.com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. Beer Bar–161 E. 200 South, SLC, 385-259-0905. beerbarslc.com. Ty Burrell, star of ABC’s small-screen 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. The Bayou–645 S. State St., SLC, 801-961-

8400. utahbayou.com. This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

Beerhive Pub–128 S. Main St., SLC, 801-3644268. @beerhive_pub. More than 200 beers—domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. The Black Sheep Bar & Grill–1400 S. Foothill Drive #166, SLC, 801-877-9350; 1520 W. 9000 South Ste. C, West Jordan, 801-566-2561. theblacksheepbarandgrills.com. A friendly neighborhood sports bar with a homemade American menu, 14 TVs and events almost nightly. It’s a fun place to hang with friends or cheer on your favorite team. BTG Wine Bar–404 S. West Temple, SLC,

801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

PHOTO AVREY EVANS

without refrigeration. The process is simple; first, juvenile beer is added to the firkin with hops, sugars or other flavoring additives. Once sealed, the live yeast eats the sugars and produces natural carbonation. Beer from a firkin doesn’t undergo post-fermentation, pasteurization or filtering, and it doesn’t receive any additional artificial carbon dioxide that is typically used to create beer’s telltale fizziness. Instead, the light carbonation in firkins gives way to a smoother, more velvety mouthfeel. While they don’t resemble the frothy pours we’re used to out of a tap, craft brewers like RoHa are using firkins to bring out nuanced and delicate flavors. Rob Phillips, who founded RoHa brewing back in 2017 with partners Chris Haas and Josh Stern, introduced the brewery’s firkin program four years ago. “We tap a new cask every Wednesday, it’s called ‘Firkin Hump Day’,” Phillips says. “We’ve probably done over 200 firkins by now.” RoHa’s brewing team uses a smaller five-gallon firkin called a pin, filling it with beer on hand that is either partially or fully fermented. “We can infuse it with anything we want, anything from graham crackers to gummy bears to normal hops and real fruit,” Phillips explains. The possibilities are endless, and tend to be seasonal. Autumn firkins have included candy corn, cinnamon bear and mexican hot chocolate, while warm-weather batches have consisted of lemon cake, chili lime mango, and cactus fruit. The small-batched, experimental nature of firkin brews are an ideal playground for brewers like Karsen Moon,

ININ

Copper Common–111 E. Broadway

2A 023 #190, SLC, 801-355-0543. coppercommon. W A RD

The Gibson Lounge–555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. Good Grammar–69 E. Gallivan Ave., SLC, 385-415-5002. goodgrammar.bar. 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.

com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

Gracie’s–326 S. West Temple, SLC, 801-819-

The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com. Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

Green Pig–31 E. 400 South, SLC, 801-532-7441.

Craft By Proper–1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com. Another offering from Proper Brewing, Craft is a beer snob’s dream, serving up local-only beers. You can check their rotating “On Tap” list to see if they’re pouring your favorite, and the glass coolers behind the bar are stocked full of canned and bottled options. Dick n’ Dixie’s–479 E. 300 South, SLC, 801-

994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House–850 E. 900

South, SLC, 801-441-2845. eastlibertytaphouse.com. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

Eight Settlers Distillery–7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com. The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits. Take home a bottle from the store or stay and enjoy a taste of the past at the themed, on-site restaurant. Flanker–6 N. Rio Grande, The Gateway, SLC,

801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

Franklin Avenue–231 S. Edison Street, SLC,

385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American. House-made pasta, seasonal veggies and Asian-inspired dishes are served alongside a diverse cocktail menu—and a wall-to-wall selection of whiskies.

7565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

High West Saloon–703 Park Ave., Park

City, 435-649-8300. highwest.com. 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.

Hive 435 Taphouse–61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.

Ice Haus–7 E. 4800 South, Murray, 801-266-

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The Pearl–917 S. 200 West, SLC,

2A 023 @thepearlslc. The Pearl is a hip space servW

A ing craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

The Pines–837 S. Main St., SLC, 801-906-8418. @thepines.slc. From the owners of Dick N’ Dixie’s, The Pines is an elevated neighborhood bar with a cool interior and even cooler bartenders. Stop by to taste their solid range of brews, or visit the bar on a weekend for a new wave discotheque. ININ

S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

garageonbeck.com. Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

Contribution Cocktail Lounge –170

Garage–1199 N. Beck St., SLC, 801-521-3904.

Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars and bars that want to be neighborhood bars but for a lack of location in an actual neighborhood, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.

Post Office Place–16 W. Market

2A 023 St., SLC, 801-519-9595. popslc.com. Post W A RD

Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Quarters Arcade Bar–5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can. Rabbit Hole–155 W. 200 South, SLC, 801-5322068. lakeeffectslc.com. Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to 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. This rare respect and a top notch bar makes this a very unusual hare.

Scion Cider Bar–916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth with a wide variety of 20 hard ciders on tap.

2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location. The menu has a strong number of vegan options.

Seabird Bar & Vinyl Room–7 S. Rio

Lake Effect–155 W. 200 South, SLC, 801-532-

The Rest and Bodega –331 S. Main St.,

2068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

Laurel Brasserie & Bar–555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu with items like Pumpkin Arancini and The Smokey Paloma cocktail. Oyster Bar–48 W. Market St., SLC, 801-322-

4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays.

Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold.

SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof booklined library, or take a booth and sit at the bar.

The Shooting Star–7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon. business.site. More than a century old, this is genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger. Varley–63 W. 100 South, SLC, 801-203-4124.

varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

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BAR FLY The Vault–202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault. A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. Wakara Bar–480 Wakara Way, SLC, 801-581-

1000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens.

Water Witch–163 W. 900 South, SLC, 801462-0967. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. Whiskey Street–323 S. Main St., SLC, 801-

433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

Why KiKi–69 W. 100 South, SLC, 801-641-6115. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the regular drag shows. Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. zestslc.com. 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.

Where to find island vibes this summer

The resurgence of the tiki trend has hit Utah like a tsunami, leaving no shortage of places to catch a wave of island flavor. — Christie Porter

PARADISE PARLOUR AT FLANKER KITCHEN & SPORTING CLUB This Polynesian-themed pop-up is stowed away inside Flanker’s speakeasy, which has been reborn in the image of America’s most iconic tiki hideaway: Elvis Presley’s hangout in Graceland. The cocktail menu is likewise inspired. The Paradise Parlor is open Wednesday–Saturday evenings and reservations are recommended. flankerslc.com/paradiseparlor

ACME BAR CO. The Acme Bar Co. pop-up brings craft island-themed cocktails to Sugar House, taking over the building left vacant by Campfire Lounge. The drink and food menus rotate seasonally, keeping the concept fresh and their patrons coming back to try the latest refreshing tropical creations. Open Wednesday–Monday evenings. acmebarcompany.com

WHY KIKI If you want a colorful bowl of your favorite tiki drink, Why Kiki can oblige. The bar hosts a Silent Disco every Friday and Saturday and a regular Sunday Drag Brunch—an entertaining main dish served up alongside phallic waffles and maximum-sized “max-mosas.” Open Wednesday–Sunday. whykikibar.com

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Beers & Brews Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law. Bewilder Brewing–445 S. 400 West, SLC,

385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the house-made sausages and a beer list that skews toward traditional German styles.

Desert Edge Brewery–273 S. Trolley

Square, SLC, 801-521-8917. desertedgebrewery.com. The constantly changing variety and Beer School set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

Epic Brewing Company–825 S. State St., SLC, 801-906-0123. epicbrewing.com. Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom.

PHOTO COURTESY FLANKER

It’s Tiki Time!

Fisher Brewing Company–320 W.

800 South, SLC, 801-487-2337. fisherbeer.com. Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

Grid City Beer Works–333 W. 2100

South, South Salt Lake,801-906-8390. gridcitybeerworks.com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2. The hard seltzers are pretty tasty, too.

HK Brewing Collective–370 W. Aspen

Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a women-founded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Hopkins Brewing Company–1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The overall vibe is a natural fit for the Sugar House scene with live music multiple nights a week. Kiitos Brewing–608 W. 700 South, 801215-9165. kiitosbrewing.com. 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. Level Crossing Brewing Company–2496 S. West Temple, South Salt

Lake, 385-270-5752. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.

Mountain West Cider–425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com. With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

Park City Brewing–764 Uinta Way #C1,

Park City, 435-200-8352. parkcitybrewing.com. Their core beers are brewed in Park City and are named for the community. The brewpub is kid-friendly, making Park City Brewing the perfect family après spot.

Prodigy Brewing–25 W. Center Street,

Logan, 435-375-3313. prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers with labels tailored to the area, like “Cached Out” Hefeweizen and “Rusty Hoe” Farmhouse Ale.

Proper Brewing Co.–857 S. Main St.,

801-953-1707. properbrewingco.com. From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

Red Rock Brewery–254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com. A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.

RoHa Brewing Project–30 E. Kens-

ington Ave., SLC, 385-227-8982. rohabrewing.com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers 12 draft beers, a variety of high-points beers, local ciders, wine, canned cocktails and spirits. Enjoy the live music, a firkin and other events.

Roosters Brewing Co.–253 25th Street, Ogden, 801-627-6171. roostersbrewingco.com. A local favorite in the heart of everything Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room. The owners are deeply involved in the community, and that love shows in their drinkable beers and reliable American pubfare. Saltfire Brewing–2199 S. West Temple,

South Salt Lake, 385-955-0504. saltfirebrewing. com. Located in a distilling and brewery hub of South Salt Lake, SaltFire has grown alongside its contemporaries, bringing a punk/metal edge and the tongue-in-cheek labels of its tasty craft brews, including “crushable” collaborations with the Heavy Metal Shop.

Salt Flats Brewing Co.–2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to celebrate the racecar driver in all of us. Shades Brewing–154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer. A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room. Squatters/Wasatch–147 W. Broadway,

SLC, 801-363-2739; 2110 Highland Dr., SLC, 801783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com. Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most popular watering holes in Salt Lake.

Talisman Brewing Company–1258

Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com. Talisman’s friendly tap room has 18 beers on tap, and you can pick up your own cans and growlers to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF Brewing–936 S. 300 West, SLC, 385-2705972. tfbrewing.com. 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. Uinta Brewing Company–1722 S.

Fremont Dr., SLC, 801-467-0909. uintabrewing.com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

Distilleries & Tasting Rooms Beehive Distilling–2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling. com. Perhaps best known for their Jack Rabbit Gin, Beehive Distilling also serves up craft cocktails from not just a tasting room, but a full bar. Clear Water Distilling Co.–564 W.

700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com. Utah County’s lone distillery is doing the Lord’s work in bringing that part of Utah equally singular spirits. Tastings/tours are available.

Dented Brick Distillery–3100 S.

Washington St., South Salt Lake, 801-883-9837. dentedbrick.com. Steeped in history, Dented Brick spirit start with water from a local artesian well. The driller of the well is also the distillery’s namesake. Try their handcrafted, signature vodka, rye, gin and rum in a scheduled tasting.

Hammer Spring Distillers–3697 W. 1987 South, SLC, 801-599-4704. hammerspring. com. The distillery makes a variety of spirits, including vodka, gin, coffee liqueur and whiskey. Tours and tastings are available. Holystone Distilling–207 W. 4860 South, Murray, 385-800-2580. holystonedistilling. com. Holystone is a small batch distillery, maker of an 114-proof gin, a grape-based vodka, Utah’s first legal absinthe and first Shochu. Tastings and tours are available by appointment. Ogden’s Own Distillery–615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com. Ogden’s Own brings fun and passion with its labels, the most well-known of which is their award-winning Five Wives Vodka. Craft cocktails tailored to their spirits are served at their on-site cocktail bar, Side Bar. Outlaw Distillery–552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com. Outlaw makes rum, spiced rum, white whiskey, whiskey and Outlaw moonshine. Distillery tours available. Simplicity Cocktails, LLC–335 W.

1830 South, SLC, 801-210-0868. drinksimplicity. com. Are you “ready-to-drink” craft cocktails and spirits? At Simplicity Cocktails, they follow one motto: keep it simple. When your product tastes that good, there’s no need to overcomplicate. Tastings are available at Simplicity’s Micro Lab.

Sugar House Distillery–2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net. Sugar House’s distillers have a keen eye for detail, and ingredients for their spirits are sourced locally whenever possible. Everything goes down smooth. Open for tours and tastings. Waterpocket Distillery–2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket. co. Waterpocket’s spirits are often fresh takes on old favorites or venturing into entirely new territory. Tours and tastings are available by appointment.

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Utah Bride & Groom 2023 White Party May 2, 2023, Photos by Pepper Nix

1 Garth Peay, Garth Custom, Hailey Arnold, Hail Photo Co.; Joslyn Poole, Metro Music Club; Arturo Hernandez, Garth Custom 2 Lo Sheffield, Melanie Rossiter, Megan Bonham, Jenn Parry and Lauren Thompson; Twenty & Creek Staff 3 Alessandra Wortmann, Cake by Alessandra; Susie Young, Wish Blossom Flowers; Jenya Norman, Norman Weddings & Events; Pepper Nix, Pepper Nix Photographers 4 Arely Zarate, Kianna Behunin, Michelle Armstrong, Kathryn O’Mara, Lora Anderson, Elizabeth Myers, Ballet Center Utah, Inc. 5 Mara Mazdzer, Fuse Weddings & Events; Megan Bartholomew, Utah Bride & Groom magazine; Cori Davis, Utah Bride & Groom magazine/ Salt Lake magazine 6 Douglas Bethers, wedding officiant; Rachael Matsen, Silver Summit Events; Morgan Neilson, In Frames Photography 7 Makeup Artists: Reese Stockman, Beauty by Reese; Johan Goolcharan, Beauty by Johan; Darlene Wing, Beauty by Darlene J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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2023 Kilby Court Block Party

May 12–May 14, 2023, Utah State Fairpark, Photos by Natalie Simpson/Beehive Photography

1 Michelle Zauner, singer from Japanese Breakfast 2 Festival goers dance at Gus Dapperton (Saturday) 3 Utah band The Plastic Cherries 4 Festival goers at Run the Jewels (Saturday) 5 Singer Caroline Polachek 6 Festival goers at Crumb (Sunday) 7 Festival goers at Surf Curse (Sunday) 8 Lead singer and guitarist Joshua Harmon from the Utah band, The Backseat Lovers

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Call for photos We welcome your photos of recent social events around Utah. Please send high resolution photos (.jpg format) to jeremy@saltlakemagazine.com with the subject line “Social” and a package of images and event/caption information in a file transfer service we can access. Submissions must accompanied by names and a description of the event (who, what, when, where, why).

The Aster Grand Opening May 2, 2023, Photos by Blake Peterson

1 Erin Mendenhall, SLC Mayor 2 (Left to Right): John Crandall, Private Activity Bond Board; David Damschen, Utah Housing Corp; Karly Brinla, Brinshore Development; Whitney Weller, Brinshore Development; Christina Oliver, Utah Department of Workforce Services; Ana Valdemoros, SLC Council Member; Stephanie Ramirez, resident; James Ramirez, resident; Alejandro Puy, SLC Council Member; Erin Mendenhall, SLC Mayor; David Brint, Brinshore Development; Ryan Paszczykowski, Systima Capital; Michael Gallegos, Salt Lake County; Danny Walz, Salt Lake City Redevelopment Agency; Wayne Niederhauser, State Homeless Coordinator; Terry Gentry, The Richman Group 3 Stephanie Ramirez and her son, The Aster residents

5 6 1 2

Anthony’s Antiques “Collecting James Taylor Harwood” Exhibition April 20 - June 16, 2023, Photos by Hannah Bromley

4 Anthony Christensen, Founder of Anthony’s Fine Art and Antiques 5 Savannah Stephan and Micah Christensen: Authors and Curators of the “Collecting James Taylor Harwood” Exhibition. 6 Art lovers browse the exhibit

J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM

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FIELD GUIDE

‘We Need the Moisture’ In Utah, when it comes to water, we pray the good times never end

H E W O R L D W I L L N E V E R let Utah Governor Spencer

Cox live down his June 2021 plea to Utahns to pray for rain and snow. But, in Utah, we understand—if the need is dire enough, “the Lord will provide.” And, with a need as dire as not enough water, Utahns know it’s time to humble ourselves before Him and pray for rain. All Utahns also know that “the Lord helps those who help themselves,” and we help ourselves to as much water as we want. In Utah, water conservation guidelines exist so we can judge thy neighbors’ broken sprinklers spraying into the street. We pray that Bill will mend his wicked ways. But really, what does Bill care? In Utah, water is cheap. Cheaper than fixing a broken sprinkler. There are just so many reasons we just can’t conserve water here. Water less? City ordinances commandeth that lawns be green. Xeriscape? The HOA would throw a fit. See. We can’t help it. That we have the highest per capita water use and the lowest water prices in the nation is God’s will. But behold! A study from the Lord’s university, BYU, found that in July 2022, Saratoga Springs residents reduced their water use by 22%. A miracle? No. The city charges users tiered rates depending on how much water they use. The more water they use, the more expensive each gallon gets, and the size of the city’s irrigation allotment is adjusted based on drought

136 SALTLAKEMAGAZINE.COM | JU LY/AU GUST 2 0 2 3

conditions. So, when there’s less water to go around, everyone’s allotment shrinks. It’s kind of a reverse-loaves-and-fishes deal. And Lo! In Blanding, the city has a single, isolated water system for drinking and irrigation, as God intended, so they had to get creative to circumvent His will. The city’s engineers forecast the water supply for the year based on snowpack, runoff and storage, and the city council sets the water rates and allotments based on that forecast. They have a color-coded system to communicate the conditions to residents that goes from Green (water your lawn guilt-free) to Red (only indoor use is allowed, feel extremely guilty when watering your lawn). Blanding charges water users a base rate as well as a tiered rate according to the proportion of the allotment they use. In 2022, Blanding was at Orange (water is scarce and outdoor watering is restricted, so feel a little guilty), and residents used 14% less water in 2022 than in 2021. Those towns have proven we can conserve water and weather a drought without divine intervention. Blasphemy! What are they trying to do? Make the rest of us look bad? These Doubting Thomases now are given to understand that Governor Cox made it come to pass. This year, the Lord answered our prayers with a multitude of moisture. Hallelujah! Rejoice! It’s another year we don’t have to do anything but pray.

PHOTO NICK DUNLAP

BY CHRISTIE PORTER

GETTING GETTING YOU BACK YOU BACK TO SPORT TO SPORT

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SLM July/August 23

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