SLM Jul/Aug 2024 by Salt Lake Magazine

- 2024’S BEST OF THE BEEHIVE -

75+ Reasons

to Love Utah

+ LET’S WADE IN TO UTAH’S WATER CRISIS

REMARKABLE WITHIN REACH

A new spirit is stirring among Greater Zion’s storied landscapes, a truly remarkable destination awaits where iconic cliffs and lava beds forge a breathtaking 600-acre backdrop. The Tom Weiskopf-designed golf course intricately routed through the famed black lava flow is just the beginning. Prepare for the grand unveiling of Black Desert Resort, a full-service luxury haven opening this fall, boasting over 700 rooms and a wealth of amenities including upscale dining, a lavish spa, convention and meeting space, and so much more. Reservations nowopen – secure your spot now to be among the privileged first to experience this unparalleled destination.

Hot Summer Savings

Members

Special thanks to Kellie Annie

Circle of Red members pictured from left to right: Holly Brough, Kelly Chapman, Dr. Rosemary Lesser; Michelle Martinez, Lisa Nichols, Whitney Parker, Kiersty Loughmiller, Lavinia Sasaki, Jennifer Calder, Kasi Lund, Nubia Pena, Cathy Keen, Dr. Linda Venner and Khloe Kochevar

not pictured: Caroline Bryant, Susi Felch-Malohifo'ou, Alison Flynn Gaffney, Jennifer Huntsman, Peggy Larsen, Maria Loftis, Emilia Moore, Jestine Salazar

Photography.

As we celebrate over two decades of Go Red for Women and the 100th anniversary of the American Heart Association, we recognize the bold moves making it possible to address inequities, remove barriers and advance opportunities to improve women's health. Here in Utah, we're fortunate to have our Circle of Red and Women and Teen of Impact initiatives devoted to saving women's lives.

United by purpose and connected by passion, the Circle of Red is an empowered group motivated to transform the state of women's health. The Woman of Impact and Teen of Impact campaigns drive awareness and raise funds for heart health in Utah. Their rt of our lifesaving mission will help us save so many lives across the state.

Please join us! For more information, email kasi.lund@heart.org.

Women of Impact: Jestine Salazar (2024 Woman of Impact), Cassandra Bateman, Tunisha Brown, Lucy Dvorak, Sheralee Petersen

Teen of Impact: Abby Martinez (2024 Teen of Impact), Zoe Chen, Halle Pickett, Coco Witkin

COMING AUGUST 2ND - AUGUST 17TH, 2024

12:00pm to 9:00pm Closed Sunday & Monday

JULY/AUGUST 2024

ON THE COVER

FEATURES

45 THE BEST OF THE BEEHIVE

BY SALT LAKE STAFF

Utah, ‘How we love thee? Let me count the ways.’ For the 2024 Best of the Beehive, we present to you our favorite reasons to love living in the Beehive State. From unique, artistic marketplaces to unparalleled outdoor musical experiences and everything in between, learn to love Utah (again).

64 LET’S WADE IN

BY CHRISTIE PORTER

With the plight of the Great Salt Lake, Utah’s water issues have gained national attention, but tangled, inter-connected systems make every water issue more complicated than it may appear. Any solution will depend on more accountability from everyone, starting at the top.

CUT LOOSE

BY JEREMY SMITH

In 1984, a young cast led by Kevin Bacon arrived in Payson, Utah to make a lm called Footloose. How the students of Payson High School honored the 40th anniversary of the lm, and why its themes still resonate.

One reason to love Utah: Drive-in movies at Ofland Escalante (Photo by Kim and Nash Finley, The Nomadic People; courtesy Ofland Escalante).

PHOTOS

JULY/AUGUST 2024

19 the hive

BY SALT LAKE STAFF

Salt Lake takes a look back: The PGA Tour makes a stop in Utah for the first time since 1963, Utah Lore revisits 1966 and the scene of a grisly crime and a Netflix documentary shows how Utah became the epicenter of the ‘troubled teen’ industry.

35 adventures

BY SALT LAKE STAFF

Discover why tourism to Iceland has boomed in the last decade and how yoga practice can improve your cycling.

79 park city

BY SALT LAKE STAFF

Retired NFL player Barry Sims and his family business help Park City athletes overcome injury and achieve.

89 on the table

BY LYDIA MARTINEZ

The art of outdoor cooking and tips from Utah’s top wine experts on the best places to imbibe.

117 bar fly

BY AVREY EVANS

Our take on a new bar in the Avenues neighborhood and where to find the best bar bites.

123 be social

BY SALT LAKE STAFF

Faces and fun seen at events from across the state!

128 last page

BY JEREMY PUGH

In Utah, we take parades seriously

Skógafoss, one of Iceland’s largest waterfalls.

PRESIDENT & PUBLISHER

Margaret Mary Shuff

E XECUTIVE EDITOR

Jeremy Pugh

MANAGING EDITOR

Christie Porter

BAR FLY EDITOR

Avrey Evans

ON THE TABLE EDITOR

Lydia Martinez

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WRITING CONTRIBUTORS

Melissa Fields, Heather Hayes, Darby Doyle, Jeremy Smith, Jaime Winston, Austin Facer, Brandi Christoffersen

ART DIRECTOR

Chelsea Rushton

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Kimberly Hammons

PHOTOGRAPHY

Adam Finkle, Austen Diamond, Chris Pearson, Michael Porter, Natalie Simpson

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PRODUCTION MANAGER

Sam Burt

DIGITAL EDITOR

Avrey Evans

DIRECTOR OF SALES

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SALES & MARKETING EXECUTIVES

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How to Love Utah

IT WAS 40 YEARS AGO, I was at the Sandcastle Theater, in Woods Cross, marveling at the film Footloose. It wasn’t that the movie itself was a marvel. I was marveling because I recognized the places on the screen. While the film is set in a fictional midwestern town, I could see Utah up there in 35mm.

The Wasatch Front rises over nearly every scene. I had been to the farmland where the film’s wild chicken fight occurs (it was filmed on a schoolmate’s uncle’s property). I had been to the Lehi Roller Mills, where Kevin Bacon’s Ren McCormack works. And, in a sense, I had been to Payson High School, which looked (and still looks) like pretty much every Utah high school of that era.

In this issue, we chronicle the making of Footloose (“Cuttin’ Loose in Payson” p. 45) and last spring’s successful efforts by Payson High’s Class of 2024 to bring Kevin Bacon back to his

old dance floor. In pulling the story together, it reminded me of that 1984 moment of, well, call it cinematic vertigo. The movie made me feel like I was from somewhere not just anywhere. I came from an actual place and it’s a place that I still love 40 years later.

Thus the theme of our centerpiece article, Salt Lake magazine’s Best of the Beehive. Each year, we share our favorite and readers’ favorite things, and this year, we decided to share the reasons we love Utah. And although we could only cram about 75 (ish) onto the pages, you’ll discover plenty to love.

Jeremy Pugh

The Hive

trends / people / talk

BLACK DESERT RESORT

TO HOST FIRST PGA TOUR EVENT IN UTAH IN 60 YEARS

The red rock backdrop is set for golf’s biggest names

BY JEREMY PUGH

IN 1963, TOMMY JACOBS WON THE PGA TOUR’S 1963 Utah Open Invitational at the Salt Lake Country Club. It wasn’t pretty. Despite a stellar round, Jacobs stumbled on the nal stretch putting up a double bogey on the 17th and shot another double bogey on 18. Fortunately, Don January, the guy chasing him on the leaderboard, couldn’t pounce and Jacobs held on with one stroke.

at was the last time a PGA Tour Event was held in Utah. Of course, the Utah Open has continued as a PGA-sanctioned event, but last spring the PGA declared the Black Desert Championship, in Ivins, will be part of the FedEx Cup fall series. is means the best

golfers in the world could chase Cup points on the par-72 course. is doesn’t mean Scotti Sche er will be playing (which is what you were wondering), but it could happen!

e PGA Tour rst appeared in Utah in 1930 when World Golf Hall of Fame member Harry “Lighthorse” Cooper won the Salt Lake Open. Seven years later, the tour returned to Salt Lake City in 1937, when Al Zimmerman won the rst of back-to-back Utah Open titles. e historic Western Open, now known as the BMW Championship, stopped in the Beehive State a decade later, when seven-time PGA Tour winner Johnny Palmer captured the 1947 tournament in Salt Lake City.

PLAY THE COURSE

Black Desert’s 19-hole, 7,400yard course was designed by hall of famer Tom Weiskopf, who won 16 PGA Tour titles between 1968 and 1982, including the 1973 Open Championship. Weiskopf was the runner-up at The Masters four times. After winding down his career playing golf, Weiskopf became a noted golf course architect. Weiskopf passed away in 2022 and the Black Desert Course was the ﬁnal course designed by this golf legend. He was voted into the World Golf Hall of Fame in 2023 and will be inducted this year. The pro-level course is unique in that much of it was built around volcanic formations that are prevalent outside of St. George. The lava rock adds scenery as well as more than a little drama for players. Find out more and book a tee time at blackdesertresort.com/golf

In 1948, Salt Lake City hosted the Utah Open Invitational, where Lloyd Mangrum edged George Fazio in a playo . e event was played three more times (1958, 1960, 1963) with the 1963 edition featuring Tommy Jacobs’ dubious win.

Black Desert, a new luxury resort in Ivins, is huge. Sitting on 600 acres of land, the resort has 800 hotel rooms and luxury residences. e 19-hole course is a favorite for pro golfers who have come during the o -season to practice.

IF YOU GO:

What: The PGA Tour’s Black Desert Championship

When: Oct. 9-13, 2024

Where: Black Desert Resort, 1500 E. Black Desert Dr., Ivins, blackdesertresort.com

Tickets: VIP experiences and grounds passes are currently on sale at blackdesertchampionshipmens.com

On-sale dates for individual rounds have not been announced.

Note: Organizers caution that these tickets will be only available through the PGA’s official ticket provider, Ticketmaster, and not to fall for scams.

e Black Desert course was designed by Phil Smith and, World Golf Hall of Fame inductee, the late Tom Weiskopf, becoming his nal design (see sidebar).

“We are honored to host the world’s most prestigious professional golf Tours at Black Desert Resort,” says Black Desert’s managing partner Patrick Manning.

“Bringing the best from the PGA TOUR and LPGA Tour to Black Desert and them having the best experience imaginable, along with their fans, is priority number one.”

e Black Desert Championship is one of two professional golf events coming to Black Desert Resort, which will also host an LPGA Tour event in 2025.

The 7,400-yard Black Desert Course

Grandstands are being built along the course to accommodate the crowds.

Black Desert Course’s wavy fairways amidst black lava fields

FOOD CRUSH

DISCOVER THE ‘UTAH SCONE’

Find the real deal up in Layton

BY LYDIA MARTINEZ

THIS MONTH’S FOOD CRUSH might ruffle some feathers. So I ask that all those who believe that a scone is ONLY the English-style, crumbly biscuit-type tea bread… go ahead and turn the page. And since I’m talking about truancy, I invite all the children in the room to leave. Stay in school.

When I was attending Davis High School, our tried and true spot to “sluff” or “slough” school (AKA “ditch” for all the nonUtahns) was Sill’s Cafe in Layton. Opened and family-run since the 1950s, it was in a ramshackle building that saw generations of farmhands, railroad men, families and staff come and go. What stayed the same was the menu. Breakfast all day long. The wafting scent of coffee and hash browns on the way through the door. And the sure bet of a safe place to roost away from prying eyes when we escaped campus. Even if the local police were sitting and having lunch at the counter, it was a safe zone where we could all coexist. They would nod. We would nod. And even though we all knew we were supposed to be in school, we’d mind our own business. The best thing at Sill’s Cafe was (and still is) its version of the Utah scone. For those not in the know, a scone here in the Beehive State would likely be called “fry bread” elsewhere. A fluffy, yeasted dough goes into the fryer and comes out to be served piping hot with powdered sugar or whipped honey butter, sometimes both.

The closest thing I’ve found in my travels would be New Orleans beignets. But beignets are small and powdered to the point that they are impossible to eat without ending up a snowy, sticky mess.

The scone at Sill’s Cafe is easily the size of a plate. Fried to golden brown, the edges curl up slightly to make a raft for the ice cream scoop of honey butter plopped in the center, right as it comes out of the fryer. By the time the scone makes it to the table, the butter is melting into every crevice. Sill’s skips the powdered sugar, which, to my mind, is just fine. It is sweet enough with just the housemade honey butter. The best part, which teenage Lydia and grown-up Lydia agree on, is the price. When I was in high school, the scones were $1.05, and today, they are just $3 each. The approved method of eating a Sill’s scone is to tear off a chunk, dunk it in melting butter, devour it while trying not to burn your mouth, take a sip of coffee and repeat.

Sill’s has since moved from the location I remember from my high school days due to a freeway off-ramp expansion. But the old-school diner ambiance moved with them. Expect to wait if you arrive later than 6:30 am on a Saturday. Breakfast is “served anytime you wish,” but no substitutions, thank you. Look for the classic breakfasts named after the cafe’s regular customers. Like “Dale’s breakfast,” named after Dale May, a Layton police officer: two slices of bacon, one egg, hash browns, and a scone. Or “Boss’s Breakfast,” Kim Sill’s daily order when he ran the restaurant from 1985 to 1993: four slices of bacon, two scrambled eggs with cheese, hash browns, and a scone. Or you can get “Kendal’s Breakfast,” with two slices of French toast, one egg, and two sausage links. Whatever you get, be sure to get a scone.

IF YOU GO:

Sill’s Cafe

335 E. Gentile St., Layton, 801-544-7438

Follow at @sillscafe

PHOTO BY LYDIA MARTINEZ

The “Utah Scone” more resembles Native American fry bread than English scones.

A lot can happen in 20 years. Two decades ago, Daybreak was a grand vision for a transformative, walkable, bikeable, wonderfully close-knit community at the base of the Oquirrh Mountains. Today it offers the 5-minute life, exceeding all expectations as the Valley’s favorite destination. And what about the coming years? Well, they’re shaping up to be pretty exciting, too. Starting with Downtown Daybreak, which will add familyfriendly entertainment, shopping,

events and more into the mix. You could say the best — and boldest — is yet to come.

IN 1966, TWO 18-YEAR-OLD GAS STATION ATTENDANTS

WERE KIDNAPPED in Kearns and stabbed to death. e bodies of Steven Shea and Michael Holtz were discovered stripped of their clothing in a remote location. e brutality of the crimes caught Salt Lake residents o guard. “It wasn’t that we didn’t have robberies and murders in Salt Lake City at the time,” says Salt Lake Police historian Steve “Du y” Diamond, who passed away in 2015. “It was the harsh nature of these killings that got the attention.”

On a wintry night of that year, two men—Myron Lance and Walter Kelbach—were drinking at Lally’s Tavern on the west side of Salt Lake City, on the corner of 400 South and 900 West, now a vacant brownstone. e bartender was chatting with them about the two bodies that had been found.

Natural Born Killers

The tale of a shocking ’60s robbery and murder spree in Salt Lake

BY JEREMY PUGH

“ e bartender (Lloyd Graven) said something like, ‘I wish I had the guys who killed those kids right here. I’d teach them a lesson,’” says Diamond. “Lance and Kelbach told him he had his chance, brought out their guns, and started blazing away.”

Fred Lillie, 21, James Sisemore, 47, and Beverly Mace, 34, were gunned down that night at the bar. Lance and Kelbach emptied the register and ed. ey were captured later that evening at a police roadblock. e investigation uncovered that they had killed Shea and Holtz and that, before the tavern shootings, Lance and Kelbach had shot a cab driver, Grant Strong. e nal body count was six.

“It was like sitting in a foxhole at the battlefront,” Graven told e Salt Lake Tribune in 1966. “He turned on me and shot point-blank. e concussion of the shot knocked me down. He leaned over the bar and shot at me lying on the oor.

How he missed, I’ll never know.”

Lance and Kelbach were convicted and sentenced to death in April 1967. (Lance chose the ring squad; Kelbach decided he would hang.) But in 1972, the U.S. Supreme Court ruled the death penalty unconstitutional, and their sentences were reduced to life in prison. A er the verdict, the duo gave a startling prison house interview for NBC.

Lance said, “I haven’t any feelings toward the victims.” Kelbach added, “I don’t mind people getting hurt because I just like to watch it.”

A er capital punishment was reinstated, the state again sought the death penalty for the duo, but a Fi h Circuit Court judge rejected the state’s arguments because of the case’s age.

“ ey were without remorse,” Diamond says. “ ey were so coldblooded. It shocked everyone.”

Extra! Extra! Extra!

In 1968, Lance attacked a prison guard with a sharpened spoon. That same year, the duo escaped with seven other inmates but were captured in Idaho. During the ’70s, Kelbach attempted to adopt a younger, male parolee. His request was denied. Lance died in prison in 2010 of natural causes. Kelbach passed away in 2018 after serving 51 years.

Walter Kelbach pictured with an unknown woman.

A Saturday Dine-around in Little Italy

San Diego’s Little Italy is brimming with culinary experiences

BY ASHLEY MEIER

SAN DIEGO’S LITTLE ITALY district dates back to the 19th century when thousands of Italian immigrants formed vibrant neighborhoods that thrived on the area’s rich fishing industry. Today, Little Italy is still home to San Diego’s longest-running neighborhood business sector and brimming with authentic and unique dining experiences.

NO. 1 BRUNCH

Morning Glory (morningglorybreakfast.com) isn’t all about the looks—it also has amazing eclectic brunch food from Michelin-starred chef Jason McLeod. Expect to wait as the line starts building early. If you’re a people watcher, Farmer’s Table (myfarmerstable.com) has the perfect outdoor patio for brunch. Right on the corner of the Little Italy market, enjoy one of their famous elaborate bloody marys and a farm-totable meal while you observe the bustling market around you.

NO. 2 SHOPPING

Join the crowd and peruse San Diego’s largest farmer’s market. The market has all types of vendors, from fresh produce and flower bouquets to hand-made soaps and oddities. The Little Italy Mercato (littleitalysd.com) is open every Saturday and Wednesday, located on Piazza della Famiglia, a European-style piazza dedicated to the families of the Little Italy neighborhood.

NO. 3 LIQUID LUNCH

Ballast Point (ballastpoint.com) offers an array of rotating experimental beers, ensuring everyone can find a brew they will enjoy. Grab a flight to enjoy in a private outdoor cabana, or get on the action and watch the brewers craft an R&D beer. Pali Wine Co. (paliwineco.com) charges $15 for a wine flight that includes five of their distinct wines. Enjoy their fine wines in the main room or on their rooftop patio.

NO. 4 DINNER

Enjoy the spirit of Rome at Roman Wolves (romanwolves.com). They pride themselves on offering a genuine Italian experience where every guest feels like family. Savor time-honored classics and unique dishes, made with locally sourced fresh ingredients. Cloak and Petal (cloakandpetal.com) is a hidden gem disguised as an abandoned Tokyo subway. This vibrant spot hits all the marks with its Japanese fusion dishes and extensive drink menu.

NO. 5 DRINKS

Take a spin at Wolfie’s Carousel Bar (wolfiescarousel.com), an 1800s-style French bistro and cocktail bar featuring a whimsical revolving carousel. The bar offers plenty of signature cocktails, wines and beers. It also offers brunch and dinner. Waterfront Bar & Grill (waterfrontbarandgrill.com) is San Diego’s oldest tavern, established in 1933. It specializes in bar food, drinks and a great time. It’s the ideal spot for those seeking a dive bar atmosphere.

Wolfie’s Carousel Bar serves up classic pub grub with a unique centerpiece.

Mission Federal Art Walk brings thousands to Little Italy to view art and enjoy live music.

The patio at Farmer’s Table is perfect for brunch and taking in the sights of the Mercato.

How ‘Clean’ Can Beauty Be?

A Utah company earns a coveted stamp of approval

BY CHRISTIE PORTER

IF I SEE A PRODUCT OUT there that says it’s EWG-veri ed. I don’t even worry what’s in it,” says Baylee Relf, Master Esthetician and founder of DIME, a Utah-based beauty company. Now Relf has the distinction of having her own products veri ed by the Environmental Working Group, a Washington, D.C. non-pro t that advocates for transparency, clean ingredients and sustainability in personal care products.

potentially unsafe or irritants so consumers looking for “clean” beauty products have a place to start.

“It requires a lot of testing and new transparency changes,” says Jocelyn Lyle, EWG’s Executive Vice President of Mission and Partnerships on veri ed status. “It can sometimes take a brand twelve months to go through the program. You have to change your packaging for full disclosure.” e EWG also ags ingredients it deems

At a panel at e Lounge at La Caille, Relf and Lyle, along with Mu y Clince of Ulta Beauty, addressed some of the misconceptions about the clean beauty trend. Clean does not necessarily mean natural. DIME, for instance, uses both natural and synthetic ingredients. “ e marriage of the two is what provides results,” says Relf. “Clean products should be e cacious. ere are a lot of really harsh products out there that will show you results quickly, but it’s at an unhealthy pace for your skin. Where clean products are going to show you a little more gradual results, it’s such a much healthier pace for your skin.”

“A lot of advice we hear is ‘just go fragrance-free,’” says Lyle. “But that is not EWG’s point of view. ere are clean and safe fragrances, and there are fragrances out there that are fully transparent.” But it’s more rare.

“ e dirty little secret of the fragrance industry is it’s really hard to nd a fragrance house that will even tell the brand what’s in it.”

In addition to the lack of transparency, Relf started to notice that perfume can cause a lot of issues for people, like skin irritation and headaches. “Our formulators worked really hard to create a low-allergenic pro le fragrance.” e result is DIME’s Seven Summers perfume, now EWG-veri ed.

“I would say, brands going to this level of certi cation and making this e ort to have a clean fragrance formula, it’s still very unique,” says Clince. Unique, perhaps, because the founders of DIME seem to have a particular obsession with ingredients. Co-founder and Bayley’s husband Ryan says, “Our pillow talk is about ingredients.”

Muffy Clince, Ulta; Bayley Relf, DIME; Jocelyn Lyle, EWG, at a panel event in The Lounge at La Caille.

PHOTO BY VERINA

Be a ‘Utah Girl’

Social media, especially TikTok, has been going crazy for the ‘Utah Girl’ aesthetic. How to get the look of your favorite Utah inﬂuencers.

BY BRISA ODENTHAL

No. 1 No Utah Girl out t is complete without a little Lululemon. Grab your belt bag to hold everything you need from the receipt from your latest Free People haul to the spoolie for brushing your lash extensions. Available at Lululemon, $36

No. 2 An armful of youthful beaded bracelets is a must. Complement with a dainty chain choker and a pearl-encrusted “GRWM” headband. Available at Claire’s, $16.50.

No. 3 Whether your tumbler is lled with Texas Tab or a dirty Diet Coke, Stanley Cups and Swig go together like Utah and Utah Girls: they’re inseparable. Available in store or online at Swig, $35.

No. 4 ough they may come with cavities, your daily dirty soda doesn’t have to give you ne lines, too. Invest in an anti-wrinkle straw to prevent wrinkles and save you money on your next medspa trip. Available online at Amazon, $18.

No. 5 Utah Girls are busy, so one-item out ts, like rompers, are always stocked in their closets. is romper is perfect for date night or a Target run. Available at OneLovedBabe, $52.

No. 6 Platform Converse are all the rage right now. Dress them up with your out t for the third wedding this month or dress them down as you take your Goldendoodle for a walk up the canyon. Available at Converse, $75.

EXPERIENCE THE NEW

Since opening its doors and gates to the world in 2020, everything about the Salt Lake International Airport is different – and better. The views, the technology, the efficiencies, the space – they’ve all helped make your new SLC Airport one of the most modern and beautiful there is.

And now there’s even more! More restaurants, more shops, more art installations, and more flights to more destinations. And when Phase 3 is completed in October of 2024, there will be a new Central Tunnel connecting the two concourses – allowing for shorter walking distances between gates.

With so much more to experience here, we invite you to arrive early, relax, and start enjoying your trip right here, with us!

MORE FLIGHTS TO MORE DESTINATIONS

MORE SHOPS AND RESTAURANTS

CENTRAL TUNNEL TO CONCOURSE B MORE GATES

TheCanyon art installation by Gordon Huether

IN THE PROBLEMATIC ‘TROUBLED TEEN’ INDUSTRY, ALL ROADS LEAD TO UTAH

Thousands of children make the journey against their will to residential treatment programs in Utah. Not all will return and those who do call themselves ‘survivors.’

BY CHRISTIE PORTER

THESE PROGRAMS ARE LIKE WHACK-AMOLE. When one gets shut down, a new one opens up under a di erent name,” says Katherine Kubler, the documentarian behind the 2024 Net ix series e Program who set out to uncover the lies and abuse of the residential treatment center (RTC) she survived as a teen—the Academy at Ivy Ridge in Ogdensburg, New York. Kubler followed the money and chain of abuse to Utah and to the World Wide Association of Specialty Programs and Schools (WWASP). While most WWASP programs have since shuttered, some who worked there went on to start spin-o organizations with nearly identical programs. ( e Program traces connections to Soulegria and ree Points Center in Hurricane, Utah.)

e “troubled teen” industry (TTI) is a tangled, incestuous network of companies, programs and trade groups, and pulling on any thread in that network will o en lead you to Utah. As Kubler puts it, “Utah is the epicenter of the ‘troubled teen’ industry.”

Meg Appelgate is the co-founder and CEO of Unsilenced. is non-pro t organization raises awareness of the abuse in the industry and o ers support to TTI program survivors by linking

them to trauma-informed mental health professionals and legal services. “We’re dedicated to forcing transparency into this industry because, let’s face it, not only does it not exist, but it’s discouraged,” says Appelgate. Unsilenced keeps an archive of documents and testimonies related to TTI programs, tracing them through rebrandings and reorganizations. “It’s a constant shi from one LLC to another, and it’s extremely hard to track,” says Appelgate, but lives are at stake.

is year, North Carolina authorities shut down the Trails Carolina wilderness program a er a 12-year-old died during his rst night there. Trails Carolina is owned by Family Health & Wellness, which also runs at least seven programs in Utah. In 2022, 14-year-old So a Soto died at Maple Lake Academy in Spanish Fork as a result of sta negligence, her parents claimed in a lawsuit. at same year, sta at Diamond Ranch Academy, a wilderness program in Hurricane, refused medical treatment for 17-year-old Taylor Goodridge, and she died of sepsis from a treatable infection, according to her parents’ lawsuit. While Maple Lake Academy is still operating, the Utah Department of Health and Human

UTAH IS THE EPICENTER OF THE ‘TROUBLED TEEN’ INDUSTRY.

—KATHERINE KUBLER, THE PROGRAM

Services (DHHS) did not renew Diamond Ranch Academy’s license. A similar program under a di erent name is already trying to take its place. e “new” entity, RAFA Academy, is seeking a license to operate with some of the same sta and in the same facility as Diamond Ranch.

Both Utah deaths came a er a 2021 law passed with the help of Paris Hilton. Hilton herself is a survivor of Provo Canyon School and advocated for more TTI regulations and oversight. e sponsor of S.B. 127, Utah State Senator Mike McKell who appeared in e Program, spoke on the need for federal regulation and expressed concern that shutdown facilities can start up again and “bad employees bounce around.” When asked if there has been substantial change since S.B. 127 took e ect, Appelgate says, “If you’re looking at the quality of treatment of youth in Utah facilities, my opinion would be no,” but she says there is more information available from

Paris Hilton at the Utah Capitol Rotunda, 2021, for the ceremonial bill signing of S.B. 127.

inspections and more reporting from DHHS to the O ce of Licensing.

e Disability Law Center released a scathing report last year based on a year-long investigation. “Time and time again, facilities that mistreat vulnerable residents and fail to provide them with appropriate treatment...continue to operate,” the report reads. “It is imperative that the state of Utah act now.” It’s an old refrain. As far back as 2007, a Government O ce of Accountability investigation found thousands of allegations of abuse, including deaths, at residential treatment programs.

A 2022 investigation by American Public Media found more children are sent to programs in Utah than to any other state. Utah is home to a high number of TTI facilities partly because minors have fewer rights here. eir willing participation in a treatment plan is not required, as in some other states. “If you look at how most of these youth are coming to these facilities, such as being abducted in the middle of the night,” says Appelgate. “Obviously, there’s a lot of mistrust and a lot of trauma…If there is no trust, then there really can’t be an e ective therapeutic relationship.” Many of these programs still employ level-based systems that require strict obedience to earn even basic privileges, such as those WWASP used, as seen in e Program . “ ey are

operating on antiquated belief systems that are largely based on behavior modi cation and other ‘tough love’ sort of mentalities,” she says. Analysis from Pew Charitable Trusts found similar “scared straight” programs to be unproductive in terms of perparticipant cost and preventing participants’ future criminal activity. e same analysis observed the early success of a Utah policy that, in part, intended to “keep youth out of costly residential placements.” But, youth from other states are still forced into Utah programs.

While TTI programs are o en one-size- ts-all, the children sent to programs are not. Some “troubled teens” are privately placed by their parents or families for reasons from mental health and developmental challenges to drug use to gender identity. Some are sent from foster care, juvenile justice systems, school districts, refugee resettlement agencies or even mental health providers—paid for by taxpayer dollars. “ e only people I’ve ever seen turned away from a program are those who can’t pay for it,” says Appelgate.

A 2024 lawsuit led by 18-year-old Finn Richardson claims Elevations RTC in Syracuse (owned by Family Help & Wellness) cared more about receiving money from his father than it cared about Richardson’s well-being. When Richardson told his Elevations therapist that his father sexually abused him and sent him away as a punishment for being gay, Elevations failed to report the abuse.

A court-appointed psychiatric evaluation later determined that Richardson did not need treatment and more time at Elevations would be “detrimental to his psychological, emotional, social and academic well-being.” Richardson said at a press conference that he led the lawsuit as a way to stand up for others in similar situations. “I said, ‘no more.’ I can’t keep watching this happen to myself and my friends.”

“It’s important for everyone to know that it’s not just parents of troubled teens who need to focus on this health crisis. It’s every single person,” says Appelgate, and awareness is key to spreading that understanding. “ e sad fact is that there are far more poor and traumatic experiences coming out of these facilities.” says Appelgate. “ ey cause these youth to change how they view themselves.” A er the program, she says, they call themselves “survivors.”

PHOTO BY NICK RASMUSSEN,

Meg Appelgate, Unsilenced CEO, released her memoir on her childhood experience in the ‘troubled teen’ industry, Becoming Unsilenced.

From Netflix’s The Program: Cons, Cults and Kidnapping

Katherine Kubler in The Program.

A Week in The Land of Fire and Ice

BY CHRISTIE PORTER

PHOTOS BY MICHAEL PORTER

THE FIRST VISUAL IMPRESSION ICELAND makes on visitors is that of a craggy, volcanic rock draped in a lush mantle of moss-green lichen. The lichen is fragile and posted signs warn tourists to stay on designated paths, lest their stray footfalls damage the century-old heaths. Perhaps this demonstrates the double-edge of the tourism boom to the land of fire and ice. Much of Iceland’s beauty draws crowds because it is wild, singular, ancient and untouched by humans, but the more people visit Iceland, the less likely it is for it to remain so. Tourism has become Iceland’s primary export in the last decade, with more than 2.3 million visitors expected this year. To put that I n perspective, there are fewer than 400,000 total residents in Iceland. It’s a small country with limited infrastructure to support large crowds outside of the capital city of Reykjavík. An industry has formed around the increased travel, and, while Iceland is welcoming, that welcome wears thin when visitors are disrespectful.

Reynisfjara’s black sand beach, basalt formations and stunning views make it a popular destination. (It’s also known for rough surf and waves so visitors should keep their wits about them.)

A Week In Iceland

There were four of us. My brother (the photographer) and I (the writer) and our partners (the producer and the artist). We had a week in Iceland and wanted to see and experience as much as we possibly could. We rented a car and hit the road—the Ring Road, to be specific, a road that travels Iceland’s entire coast. We would need at least another week to circumnavigate the whole island, but one week took us from Reykjavík on the west coast to the Eastfjords on the east coast, with all of the beauty of the Southern region—Vatnajökull (Europe’s biggest glacier), basalt waterfalls and black sand beaches—in between.

Pro tip: Before you set off, look into renting a wireless hotspot to stay connected on the road. Despite the remoteness of some of the areas we visited, we almost always had internet service.

No. 1 Lava fields and hot pools

The Keflavík International Airport is in a southwestern region of Iceland called the Reykjanes Peninsula, which means many visitors’ first stops are roadside outlooks over endless moss-covered lava fields, geothermal pools and hiking trails in the shadow of a volcano. The Blue Lagoon hot spring is a popular spot for visitors straight from the airport for obvious reasons. Who doesn’t want a hot soak, mimosa and mineral face mask after a nine-hour flight from the States? However, all of that geothermal fun comes at a cost. Recent eruptions and seismic activity in the Reykjanes Peninsula have put some areas on alert and closed popular tourist destinations.

Pro tip: If Blue Lagoon is closed due to volcanic activity at the time of your visit, continue to Reykjavik for an introductory soak at Sky Lagoon

No. 2 Reykjavík nightlife

With a 6 a.m. arrival at the airport and a few hours spent at the hot springs, get to Reykjavík just in time to check into the hotel or vacation rental, clean up and head

out to enjoy the local sights, dining scene and nightlife. (You could attempt a power nap, but we recommend powering through until bedtime to acclimate to the time zone.) Music fans can time their trip to Reykjavík for Icelandic Airwaves (Nov. 7–9, 2024), an international genre-bending music festival held in venues across the city. Stop by Hallgrimskirkja , a church designed to look like Iceland’s basalt cliff formations and the statue of Viking Leifur Eiríksson. Keep an eye out for Laugavegur, a pedestrian-friendly thoroughfare lined with cafes, shops and bars, and Skólavörðustígur, an easy street to spot given it is painted in Instagram-worthy rainbow color blocks.

No. 3 Chasing waterfalls

The road east from Reykjavík, through the Southern region, will take you past fields of stout Icelandic horses, ancient Viking turf homes and some of the most stunning waterfalls in the world. Urridafoss is one of the largest waterfalls in the world by volume, but it’s typically far less crowded than the two waterfalls down the road. Gljufrabui is a waterfall hidden among “troll caves” a short hike from the towering waterfall Seljalandsfoss. Just down the road, you’ll find the rather impressive Skógafoss. Closer to the glacier Vatnajökull, the hike to the basalt column waterfall, Svartifoss, is well worth it.

Pro tip: Another can’t-miss hike is the trail to Fjaðrárgljúfur Canyon near the village of Kirkjubæjarklaustur. Imagine volcanic rock walls, softened with tufts of grass and moss, collapsing into sheer rock faces to the swirling cerulean water below.

‘EGG-CITING’ OUTDOOR ART

There are outdoor art installations all around Iceland, often where you least expect to find them. Our favorite is nestled by the bay in the eastern village of Djúpivogur. Eggin í Gleðivík (Eggs at Merry Bay) consists of 34 gigantic granite eggs on pedestals. Each egg is a faithful upscaled replica of the eggs of every nesting bird in the area. Iceland supports art and artists through residencies as well as the Ministry of Education and Culture’s annual Artist Salary, which pays artists, writers, filmmakers, composers, musicians, performers, etc., a monthly stipend to live and create in Iceland. (The stipend for 2023 was $3,550 per month.)

The author and Sam Sabine at Jökulsárlón Glacier Lagoon. An arm of the glacier is visible in the distance

Krossanesfjall mountain in Southeast Iceland.

No. 4 Vík sightseeing

You will know you’re in Vík when you spot Vík i Myrdal Church, a nearly 100-year-old white church with a red roof, rising on a hillside above the town. Many come to visit nearby Reynisfjara Beach, a beautiful black sand beach with basalt columns and caverns and a dangerous reputation. The quick, powerful ocean waves will damage camera equipment and knock over inattentive people, sometimes dragging them out to sea. Vík is also home to my favorite Icelandic coffee shop, Skool Beans (skoolbeans.com), which, as the name might suggest, took up residence in a renovated yellow school bus. If he happens to be in, be sure to say “Hi” to the manager, a ginger cat named Jeffrey. The coffee drinks are also very good.

No. 5 Glacial exploration

There are two glacier adventures we recommend booking in Iceland: a kayaking excursion on the glacial lagoon and a glacier hiking expedition. Navigate around icebergs in Jökulsárlón Glacier Lagoon and meet some curious seal pups, who, according to our guide, are all named Gustav. While we saw some people struggle to maneuver in crampons with ice picks and traverse atop the glacier Vatnajökull, if you’re able, I still recommend it…and sipping straight out of the rivulets (created from the immense pressure from the ice) is about the purest water you’ll ever taste. Unfortunately, the glacier is disappearing. In the last 30 years, Vatnajökull has shrunk by at least 150 square miles due to climate change.

Before you go, make sure to get a group photo at Diamond Beach, a black sand beach that earns its name from the sparkling chunks of glacial ice that wash up on shore.

No. 6 Eastfjords

Our final stop is the town of Seyðisfjörður in Eastern Iceland, perhaps most famous for its church, Seyðisfjarðarkirkja. The cobblestone path to the church at the center of town is painted in rainbow colors, and the town alone is worth a visit for its understated charm, abundance of murals and scenic beauty. While in the Eastfjords, end your trip at the unparalleled Vök Baths—remote geothermal pools that border the lake Urriðavatn. Locals will cheer you on as you take the polar plunge by jumping into the chilly lake after a soak in the hot pools.

NORTHERN LIGHTS

The optimal season for viewing the Aurora Borealis in Iceland is September to April, with the Winter Solstice—the coldest and darkest time of year—at its peak. For the best chance to see the Northern Lights, stay outside of more populated areas. For instance, renting a cabin in Hrífunes Nature Park, outside of Vík, is perfect for viewing the Auroras and stargazing. During our visit in late September, we went our entire road trip without a whiff of the Auroras until our final night there. They emerged after midnight above our vacation rental near the village of Hvolsvöllur, about an hour-and-a-half drive from Reykjavík. For the Aurora forecast, visit auroraforecast.is.

WHAT TO EAT

Street food and fresh, pre-made convenience store fare in Iceland are a step above what one might expect in the U.S. We became hooked on an Icelandic soda made with fish collagen, Collab (collabiceland.is). The elderflower-lime flavor with caffeine is a personal favorite. Hot dogs are kind of a thing, and many villages will have a hot dog truck or two. Fish soup and lamb stew are both staples, and soup is a satisfying way to warm up and fill your belly after a day outdoors in the wind and rain. Our favorite lunch spot we happened upon by chance at a combination cafe/art gallery in Hvolsvöllur called Eldstó Art Cafe/ Restaurant (eldsto.is).

Natural basalt columns frame the waterfall Svartifoss in Vatnajökull National Park.

Aurora Borealis over Hvolsvöllur, Iceland.

The famous “Rainbow Street,” painted in celebration of Reykjavík Pride.

How spending time on your yoga mat can help you perform your best on your bike

BY MELISSA FIELDS

Power Your Pedal Time with Yoga

IDON’T HAVE TO LOOK AT MY WATCH TO KNOW I’ve been on my road bike for almost three hours. It’s not so much that my legs are fatigued, it’s the aches in my shoulders, neck, lower back and even my ankles that’s telling how long I’ve been pushing at the pedals. It’s no wonder, of course. While my quads, knees and calves are in constant motion and being regularly replenished with fresh oxygen, the rest of me is relatively stationary, and just getting stiffer with each mile I crank out.

FITNESS

Jackie Wheeler, owner of Mountain Yoga Sandy (943 S. 1300 East, Sandy, mountainyogasandy.com) and avid mountain biker, is all too familiar with the twinges and tightness cycling can cause. “I love cycling, but all that repetitive movement, leaning forward and overworking your hip flexors, quads and hamstrings, can cause some pretty unpleasant discomfort—or even injury—if you don’t do some kind of counter activity off the bike,” Wheeler says. “The benefits that cyclists, and really all athletes, can expect from doing yoga include increased flexibility and strength and gaining better control of the breath.”

Engaging in a regular yoga practice will not only double down on the flexibility and strength benefits offered by the poses outlined above but will offer the bonus of mastering control of your breath—a particularly handy skill when you’re, say, trying to recover quickly in between climbs or want to stay calm through a tough technical section of singletrack trail. And though it might be tempting to engage in more challenging yoga classes on the regular, Wheeler advises that those who cycle three or more times a week take it a bit easier. “I’d recommend gentler classes like a stretch, yin or even restore, versus higher intensity classes like power, vinyasa or flow yoga,” she says. “Most regular cyclists don’t need more intensity and can reap the greater benefits of oxygenating the whole body and active recovery by taking less intense classes.”

YOGA POSES FOR CYCLISTS

Wheeler says these poses are particularly effective in maintaining cyclingspecific muscle flexibility and are great to do anytime but especially immediately following a ride.

Cobra, to relieve neck and lower back stiffness. Lie on your stomach with your arms bent so that your hands are directly under your shoulders and your elbows pointing up. Gently curl your spine upward moving your gaze toward the sky just to the point where it feels good.

Pigeon, to stretch the hip flexors and inner hip. From a low lunge position, with your right leg forward and left leg back, lower your body so that your right shin is parallel, or close to parallel, to the top of your mat. Your left leg should be extended straight behind you with the top of your left foot resting on the mat. Switch sides. A gentler alternative to pigeon is figure four: lie on your back with both knees bent and your feet flat on the ground. Move your left ankle to rest on your right leg just above your knee. Bring your right knee toward your chest. Switch sides.

Downward facing dog, to release your lower back, lengthen your spine and to open your hamstrings. From a tabletop or all-fours position, with your hands and knees shoulderand hip-width apart, roll onto your toes and lift your hips toward the sky, forming an inverted “V” with your body. Keep your arms straight but maintain as much bend in your knees as you need.

Supine twist, to stretch your core and open your chest. Lie on your back, bring your knees into your chest and extend your arms straight out from your shoulders like a capital “T.” Gently drop both knees to one side while turning your head in the opposite direction and keeping both shoulders on the floor.

To build and maintain allimportant core strength, Wheeler also suggests doing regular planks (holding a high push-up position on your hands and toes) and boat poses (balance on your tailbone with your legs lifted and your arms reaching forward).

Jackie Wheeler from Mountain Yoga Sandy demonstrates the pigeon pose, one of the especially helpful yoga positions to help cyclists recover from and prepare for long rides.

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SALT LAKE MAGAZINE’S 2024 BEST OF THE BEEHIVE

FROM THE EDITORS OF SALT LAKE MAGAZINE

75 + REASONS TO LOVE UTAH

EDITOR'S PICKS + READER'S CHOICE

ONCE AGAIN UTAH HAS BEEN NAMED NO. 1 in U.S. News & World Report 's annual rankings of the best states. But for those of us who have been living and loving this place, that’s not news. This year, for our annual celebration of the people, places and things that make Utah transplendent, we decided to go beyond U.S. News & World Report ’s dry data collection and piles of stats and share the actual reasons Utah is No. 1. What makes a place a special place is the people, the things they create and the places they play. Of course, there are too many reasons to list. We had to stop somewhere so we settled on a mere 75+ of our favorite things to eat, see and do from around the state and share the stories of the people who make it all possible. Consider this your guide for the next year to find new experiences and share the love.—Jeremy Pugh, Editor Salt Lake magazine

DARBY DOYLE HEATHER HAYES JAIME WINSTON MELISSA FIELDS BRAD MEE JEREMY PUGH

REASON NO. 01 PICKLEBALL

MECCA

Our Fave: Professional Pickleball Association: Selkirk Red Rock Open

Utah is home to some of the world's top pickleball players: Callie Jo Smith, Allyce Jones, Tyler Loong, and more. It's ranked the third-best state for pickleball in the U.S. based on the number of courts, coaching, teams and tournaments. Picklers and pro tournaments, such as the Selkirk Red Rock Open, love St. George for its year-round sunny courts complete with panoramic red rock vistas. Utah Tech University (located in St. George) just won the U.S. Collegiate Pickleball Championships in January, besides which, Utah boasts four college clubs ranking within the top 10. Yeah, we’re nuts about pickleball. ppatour.com—HH

REASON NO. 03

HOUNDS ON HOLIDAY

Our Fave: Best Friends Roadhouse & Mercantile

Designed for pets and their people, Best Friends Roadhouse and Mercantile is a first-of-its-kind, pet-centric hotel. With 40 airy rooms complete with cozy beds for all, the hotel is situated along trails in beautiful Kanab, offering endless exploration with your furry friend. Take advantage of the dog park with a seasonal splash pad or volunteer at the animal sanctuary. 30 N. 300 West, Kanab, bestfriendsroadhouse.org—HH

REASON

NO. 02

COMMUNITY BUILDING

Our Fave: Missy Gries of Publik

Overheard on the East Liberty Tap Room patio: “Well, if it isn’t the mayor of 9th and 9th?” someone hollered at the oncoming approach of Missy Gries, the owner of Publik Coffee, a recently remodeled anchor of the everchanging 9th and 9th Neighborhood. “Come see us!” She hollers back. “We have a real kitchen now!” And continued on her dog-walking survey of the hood. Missy’s business is coffee but her mission is creating spaces that build community. 931 E. 900 South, SLC; 975 S. West Temple, SLC; 502 E. 3rd Ave., SLC; 210 S. University St., SLC; publikcoffee.com—JP

WALKABLE MAIN STREETS

Our Fave: 25TH Street (+ Ogden Farmers Market)

Ogden’s Historic 25th Street made USA Today ’s list of best main streets this past spring. It’s easy to see why. The street is near Ogden Amphitheater, the home of Ogden Twilight concerts, and offers spots to eat, drink and shop year-round. We love it most during the Ogden Farmers Market. Vendors range from beekeepers to the mushroom guy. Musicians perform and there’s a down-to-earth, friendly vibe, Saturdays from May to September. farmersmarketogden.com—JW

Ogden's historic 25th street

REASON NO.

Missy Gries of Publik

REASON NO. 05 THE WASATCH BACKCOUNTRY

Our Fave: Chuting Gallery, Andrew McLean, 1998

Utah’s snow really is the greatest on Earth. The Wasatch Range is one of the snowiest ski regions in America with a unique climate that churns out low-density fluff known as “cold smoke” powder. Factor in high elevation and low humidity and you’ve got a skier’s dream. Those willing to go off the beaten path are rewarded with first tracks, mindblowing pow and endless photo ops–but it’s not for the faint of heart nor the inexperienced. Neither is Andrew McLean’s guidebook Chuting Gallery, often considered to be the ski-mountaineering bible of the Wasatch. With 90 descents that include many ice climbing and climbing ascents, finishing every line in the book is a feat many skiers take a lifetime to complete. Pick it up while you get outfitted at Skimo, 2477 Fort Union Blvd., Cottonwood Heights. straightchuter.com—HH

REASON NO. 06

HAUTE MORNING BUNS

Our Fave: Tulie Bakery

Suppose you want to feel like a chic and modern Parisian for a day. In that case, Tulie boasts that understated-cool French bakery vibe that will make you want to do the Times’ crossword puzzle or read Proust while ripping off morsels of a perfectly crisped morning bun, sipping a sexy espresso or devouring a slice of olive oil cake. This assumes, of course, that you’ve made it to either Salt Lake location before 10 a.m. Any later, and we can't guarantee you'll see even a crumb of morning bun. The olive oil cake doesn't stick around for long, either. 863 E. 700 South, SLC; 1510 S. 1500 East, SLC; tuliebakery.com—HH

REASON NO. 07

THE HILLS ARE ALIVE

Our Fave: Tuacahn Outdoor Amphitheatre

With a red rock backdrop and an overhead curtain of stars, Tuacahn Outdoor Amphitheatre hosts a season of musicals and concerts from early summer through late fall. The 2024 season includes Disney’s Frozen, Anastasia and Jersey Boys. Tickets range from $55-$158. 1100 Tuacahn Drive, Ivins, tuacahn.org—HH

REASON

NO. 08

INDIE BOOKSTORES ABOUND Our Fave: Lovebound Library

As an annual billion-dollar-plus industry—making it the highestearning genre of fiction— romance isn’t relegated to the bottom shelf of the airport Hudson News or a back corner of a big box bookstore. Proudly-swathed-in-pink Maven District’s newcomer Lovebound Library is proving that you absolutely can judge a book by its seductive cover. Demonstrating the great diversity of the realm of romance, the pint-sized store has shelves packed with young adult fiction, LGBTQ+ authors and characters, urban fantasy, local writers, historical swashbucklers and all the spicy stories topping the “best of” charts. We love to see it. 145 E. 900 South, SLC, Instagram @loveboundlibrary—DD

Tulie Bakery

Spencer Glende ascends Mount Superior at first light.

Tuacahn's production of Mary Poppins

REASON NO. 09

WILDLIFE

IS A HUUUUUUGE DEAL

Our Fave: Utah Wildlife Walls

Combining a passion for wildlife conservation and public art, the Utah Wildlife Federation and artist Chris Peterson aim to paint monumental fish and wildlife murals in each of the Beehive State’s 29 counties. Starting in 2022 with the installation of a 120-foot Bonneville cutthroat trout mural at The Neighborhood Hive in Sugar House, the Utah Wildlife Walls project has also recently unveiled murals of a golden eagle in Midvale and colorful Colorado River cutthroat trout in Vernal. Keep your eyes peeled for murals being unveiled this summer, including a desert tortoise planned in St. George, another huge cutthroat trout in Logan, and a bunch of critters—bison, pronghorn and burrowing owls, oh my!—at Antelope Island. celebrateutahwildlife. org; Instagram: @utahwildlifewalls—DD

REASON NO. 10

PUB QUIZ MASTER MASTERY

Our Fave: Bryton Sampson at Dick ’n’ Dixies

Every week pubs around town present extremely competitive Quiz Nights. One of the most popular (and most serious) is hosted on Wednesdays at Dick ’n’ Dixies by Bryton Sampson. He’s funny. He’s real smart. And, best of all, he writes his own questions customized for the regular teams at Dix. “These guys come to play,” he says. “I make up the hardest rounds and think ‘No way anyone is going to get this.’” Most nights the winning team is within one point of the second-place finishers and there are often ties. Get a (no more than six-member) team together, come thirsty and come early. The bar fills up fast. Dick ’n’ Dixies, Wednesdays at 7 p.m., 479 E. 300 South, SLC—JP

REASON NO. 11

RED ROCK ZEN

Our Fave: Snow Canyon State Park

Snow Canyon State Park offers folks a serious recharge. Known to be a climber’s, biker’s and hiker’s paradise, the sunny, well-marked (and mostly flat) trails lead to towering red rock formations and bleached canyon walls. We’re intoxicated by this desert tableau awash with hues from stark white to every variation of pink and red. Nearby resorts like Red Mountain Resort, Black Desert Resort and Sentierre Resort specialize in world-class amenities, wellness and relaxation. We love doing as much—or as little— as we want, from spa treatments and massages to yoga and guided hikes in Snow Canyon. After the sun sets, don’t forget to take in the desert sky’s brilliant blanket of stars. 275 Red Mountain Cir., Ivins, redmountainresort.com; 1500 East Black Desert Dr., Ivins, blackdesertresort.com; 800 Tuacahn Dr., Shivwits, sentierre.com—HH

"Colorado River Cutthroat Trout" in Vernal is one of the Utah Wildlife Walls.

Bryton Sampson at Dick 'n' Dixies

REASON NO. 12

LOCAL DISTILLERS

Our Fave: Beehive Distilling

A not-so-hidden secret of the spirits industry: most of the corn used in U.S. whiskey production comes from a handful of states, all at least a time zone or two east of Utah. Not so for local booze monger Beehive Distilling, where lead distiller Chris Barlow sources heritage corn varieties—Hopi blue corn in the mash bill of their rye whiskey, and Oaxacan green corn in their upcoming 4-year bourbon release—grown near Bear River City and Monroe. Last year those Utah farmers harvested about 28,000 pounds of distillery-dedicated corn. If conditions cooperate, there’s even more in the ground right now destined for milling, fermenting, distilling and bottling by the fine folks at Beehive Distilling in 2025. Cheers to that! 2245 S. West Temple, SLC and most Utah state liquor and wine stores. beehivedistilling.com—DD

REASON NO. 13

GLUTEN-FREE SLICES

Our Fave: Lucky Slice Pizza

You can find gluten-free pizza almost anywhere, but not all are safe for folks with gluten sensitivity or celiac disease. Many “fast” GF pizzas are unfortunately cross-contaminated by the surfaces they’re made on or the hands that make them. That being said, it would suck for a pie to cost as much as your last stop for gas. Thankfully, there’s Lucky Slice. Celiac people we know report no problems, and a scrumptious 14-inch one-topping is less than $18. Resistant to gluten’s evil? Try the Dough Puppies, fried dough balls tossed with butter, Parmesan, garlic and herbs. 207 25th Street, Ogden (also located in Clearfield and Logan), 801-627-2229, theluckyslice.com—JW

REASON NO. 14

THE RUNNING OF THINGS

Our Fave: The Smith’s Produce Run

The Washington Nationals have the “Running of the Presidents” and here, we have the running of a tomato, a banana, a carrot, a corn and either a bunch of grapes (or an eggplant—no one knows). Behold! We give you the “Smith’s Produce Run.” Between the second and third innings, fans plucked from the crowd are suited up as produce and run full-speed around the field. It is often the case that one of our veggies falls (“Carrot is down!) as they cross the visiting pitcher’s bullpen. We love this whole absurd thing. So much. milb.com/salt-lake—JP

REASON NO. 15

LOCAL PODCASTS

Our Fave: Let’s Go Eat Drink SLC

At some point (we imagine) X-96s Bill Allred turned to Utah’s favorite “Wine Guy,” Jimmy Santangelo (Wine Academy of Utah) and said, “Hey Jimmy wanna make a podcast?” and Jimmy said, “Why not?” Thus, Let’s Go Eat Drink SLC was born. The wandering boozy show is ostensibly about food and wine but predictably ranges all over the map. The magic is in the blend here. Jimmy’s wise guy East Coast accent pairs beautifully with Allred’s sonorous tones. And we know these guys have opinions. Find it wherever you listen and on YouTube @LetsGoEatandDrink —JP

Snow Canyon

PIE FIGHT

The cast of Let's Go Eat Drink SLC

REASON NO. 16

GHOST TOWNS ARE REAL HERE Silver Reef

Today, little remains of the once-bustling mining town of Silver Reef near St. George. Established by a Nevada prospector who discovered a vein of silver in sandstone, by 1879, 2,000 people called Silver Reef their home. With a mile-long Main Street filled with businesses including a Wells Fargo office, the Rice Building, and the Cosmopolitan Restaurant, miners and Mormons coalesced. When the price of silver dropped, mines closed, and people moved on. But foundation remnants and the graveyard (where many miners on the wrong end of a shootout are purported to rest) remain. 1903 Wells Fargo Rd. Leeds, silverreef.org—HH

REASON NO. 17

SPECIALTY MARKETS

Our Fave: The Fox Market

For Tom and Cara Fox, there’s something irresistible about the lively buzz and welcoming ambiance of European markets and cafes, so they decided to create something equally delightful in the heart of Holladay with the Fox Market. Tom and Cara—principals of The Fox Group, a premiere home builder and interior design firm— transformed the former Meier’s Chicken shop into a neighborhood haven, “a little European oasis that celebrates local crafts, people and purveyors,” Cara says. Fox Market, 4708 S. Holladay Blvd., Holladay, thefoxshop.co—BM

REASON NO. 19

YOU MAKE ME FEEL LIKE DANCING

Our Fave: Ririe-Woodbury Dance Company

Dance thrives in the Beehive State, thanks in part to early Mormon Pioneer settlers who believed performing was a saintly pastime–divinely interconnected with the mind and spirit. Today, Utah boasts a top-tier ballet company, (Ballet West) the nation’s first repertory dance company, (Repertory Dance Theater), a pioneering modern dance company (Ririe-Woodbury), the first school of ballet at an American University, (University of Utah) the world’s largest ballroom dance program (BYU) not to mention multiple powerhouse studios. It's a serious hot spot. 138 W. Broadway, SLC, ririewoodbury.com—HH

READER’S CHOICE

REASON NO. 18

TRAILS FOR ALL Our Fave:

Dirt Path Do-gooderJohn Knoblock

If you like to pedal or hike the Bonneville Shoreline Trail along Mt. Olympus, north of I-80 or between Grandeur Peak and Millcreek Canyon, then you largely have John Knoblock, chair of Bonneville Shoreline Trail Committee and Trails Utah board chair, to thank. Knoblock has volunteered thousands of hours, over 20plus years, to keeping an eye on zoning changes and working with private property owners and public stakeholders to move this beloved project toward its lofty goal: a 250-mile trail stretching along the Wasatch Range foothills from Logan to Nephi. “If you keep pushing something long enough,

Cara Fox of The Fox Market

The historic Wells Fargo building in Silver Reef

Dancers with Ririe -Woodbury

REASON NO. 21

A RIVER RUNS THROUGH IT

Our Fave: Cataract Canyon

REASON NO. 20

CREATIVE COCKTAILS

Our Fave: Bijan Ghai at Urban Hill

Bijan, a Utah native, has called the Salt Lake City service industry home for over a decade. He has found his vibe at Urban Hill. Bijan is an urbane presence who appoints himself with gentlemanly calm and gliding service. His presentation is studied and understated. He has taken the bar program at Urban Hill and made it just as much a reason to visit as the food on the plate. Urban Hill, 510 S. 300 West, SLC, urban-hill.com—JP

Whitewater rafting in Utah involves snaking your way through towering sandstone walls along two of the West’s mightiest rivers: the Green or Colorado. Going with an outfitter is a blast, and getting a permit to go on your own raft is once in a lifetime. Of course, you need lots of experience before heading down those bad boys on your own. Trust us, you don’t want to end up flipped over in “Satan’s Gut” along the Cataract Canyon route in a section fittingly named “Purgatory.” Some of our favorites include Cataract Canyon (through Canyonlands National Park), Gates of Ladore in Dinosaur National Monument, Westwater Canyon, Desolation Canyon and daily sections in Moab. If you’re a novice, go with Moab’s Western River Expeditions or Colorado River and Trail Expeditions (CRATE) for Grand Canyon expeditions that range from three to 14 days. CRATE, 5058 S. Commerce Dr., SLC, crateinc. com; Western River Expeditions, 7258 Racquet Club Dr., SLC, westernriver.com—HH

REASON NO. 22

A LITTLE BIT OF PERUVIAN HEAVEN Our Fave: VIVA Chicken

This vibrant, quick-serve Peruvian rotisserie joint in St. George has become wildly popular with good reason. Specializing in Pollo a la Brasa, its street-style, charcoal-fire chicken and salads are flavorful, as is our fave: the Quinoa Stuffed Avocado filled with shredded chicken, quinoa and topped with red pepper rocoto mayo and balsamic vinaigrette. Don’t forget to pair your order with authentic sauce offerings: yellow and mild Aji Amarillo, medium-heat green Huacatay or red and hot Rocoto. The only thing missing from VIVA Chicken? A Salt Lake location. 1183 E. 100 South, St. George, vivachicken.com—HH

Bijan Ghai of Urban Hill

Salt Lake magazine's Chelsea Rushton running through Cataract Canyon's infamous Big Drop Two.

Andina Power Salad from VIVA Chicken

REASON NO. 23 WHAT’S NOT TO LOVE ABOUT PIE?

Our Fave: Veyo Pies

Among the many things to do and see along the Dammeron Valley’s Gunlock Loop (a 45-mile roadway running north of St. George along Gunlock Road and Highway 18) is a particularly mouthwatering diversion: Veyo Pies. There, more than 19 pie varieties are whipped up daily, from traditional apple, cherry and blueberry to the house-specialty Veyo Volcano, a cream pie with chocolate, butterscotch and real whipped cream. When you go, be prepared to wait; lines regularly run out the door, especially on the weekends. 24 S. Main St., Veyo, veyopies.com—MF

REASON

NO. 24

GEOLOGY ROCKS Our Fave: The Utah Department of Natural Resources Map & Bookstore

If you think rocks, or geologic maps of rocks, are art—and we absolutely do — check out the Utah Department of Natural Resources map and bookstore. They’ve got everything you need to plan your close-to-home or off-the-grid trip with our state’s fabulous geology, rockhounding, bird-watching and wildlife spotting in mind. Books, maps, trail guides and more, if you want it, they’ve either got it or can get it for you. They can even print out a customized map of your favorite place on the fly. While there, pick up their annual wall calendar packed with stunning photography of Utah’s gorgeous geologic features. 1594 W. North Temple, SLC, utahmapstore.com—DD

REASON NO. 26

UPCYCLING FASHION

Our Fave: D'fifth Rose, The Garment Clinic

D’fifth Rose is run by Daisy Camarena who grew up in Peru and worked in Europe, where she learned custom tailoring and fashion design. She does alterations, but one of her specialties is refashioning heirloom fabrics into new things. Say you have your grandmother’s Valentino? You can’t possibly throw it away! Daisy can make you a new dress with modern lines that you could actually wear, or turn that gorgeous fabric into a decorative throw pillow. Either way, she creates something to remember grandma (and avoid the guilt of throwing out her dress.) 2343 E. 3300 South, Millcreek, dfifthrose.com—JP

READER’S CHOICE

REASON

NO. 25

SWING DANCING NEVER DIED

Our Fave: Historic Elite Hall, Hyrum

Big band, swing dance and jazz aficionados take note: Utah’s dance scene is better than ever. From “hangar hops”—1940s-themed pop-up events hosted in historic aircraft hangars—to dance clubs statewide, your TikTok algorithm isn’t the only cue that swing dance of all kinds is alive and well. And for those who want to recreate what a true jive and jitterbug event looked and even felt like, check out the 1915 historic Elite Hall hosting hopping (literally) events on the ballroom’s original spring-loaded dance floor. It’s one of the few still in existence in the U.S. Even if you’re not quite up to 1990s-era Vince Vaughn moves, the secondfloor mezzanine encircling the dance floor gives lookie-loos a prime spot to enjoy the music and tap their toes . 50 W. Main Street, Hyrum, elitehall.org—DD

The historic Elite Hall in Hyrum, Utah Garment Clinic

REASON

NO. 27

ACCESSIBLE ART

Our Fave: Utah State University

Spoiler: We’re all in for art of all kinds. For museums, for sculpture, for interactive installations, you can see, hear and touch. More of it, all of it, wherever we can find it. Fortunately for the denizens of Utah’s northern reaches and those who travel there, there’s plenty of it all in one place: the Nora Eccles Harrison Museum of Art. Sited squarely on the Utah State University campus, this gorgeous contemporary art museum houses a phenomenal collection featuring a preponderance of women, Western U.S. and Indigenous artists. While on campus, take a self-directed sculpture walk (with an accompanying audio tour) to round out the day. 650 N. 1100 East, Logan, usu.edu/ artmuseum—DD

REASON NO. 28

PRETTY IN PINK

Our Fave: Sand Hollow State Park

Rent a boat or a jet ski, or hike around the emerald pools in the pinky-orange bathtub that is Sand Hollow State Park in Hurricane, Utah. Count on warm waters from May through October, where taking a dip on a hot Southern Utah day feels glorious. Pull out the paddleboard or kayak the waters surrounding dazzling red rock formations. Stillwater fishing, as are ATV rides on its 15,000 acres of dunes and trails, are also popular. 3351 Sand Hollow Rd., Hurricane, stateparks.utah.gov—HH

REASON NO. 29

ALTERNATIVE ROUTES

Our Fave: Benjamin Wood of Sweet Streets

Benjamin Wood is a board member of Sweet Streets, a non-profit that advocates for people-first design. “For decades now, we’ve been building cities for cars and not for people,” he says. But things are changing. Wood believes we have hit the high-water mark for our community’s overreliance on cars. His organization, Sweet Streets, works with planners to slow speed limits, consider bikes and pedestrians in construction and, well, make things sweeter and safer to help people out of their cars. sweetstreetsslc.org—JP

REASON NO. 30

WE REMEMBER OUR PAST (EVEN WHEN IT’S HARD)

Our Fave: Topaz Museum

During World War II, Franklin D. Roosevelt issued Executive Order 9066, resulting in the incarceration of West Coast Japanese residents—about two-thirds natural-born American citizens—in 10 inland relocation centers. The Topaz War Relocation Center near Delta, Utah, was one. Residents lived and went to school, work and church on the dusty land surrounded by barbed wire for about three years. The Topaz Museum features a massive collection of relics and stories from those who lived there, a strong reminder to question any talk broadly painting a single nationality or race as the enemy. 55 W. Main Street, Delta, 435-864-2514, topazmuseum.org—JW

Topaz Museum in Delta, Utah

Sand Hollow State Park

Benjamin Wood with Sweet Streets

UTAH’S BEST

BY AUSTIN FACER

FEATURING:

1. Relax the Back

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 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.”

2. The Tasting Room

Madison McCord Interiors

Ken Gar Porsche Audi Lehi

The Center for the Arts at Kayenta

THE CENTER FOR THE ARTS AT KAYENTA

The Kayenta Center for the Arts Brings World-Class Performances to Southern Utah

It’s a whole new era at e Center for the Arts at Kayenta. Led by Executive Director Miranda Wright, the performing arts center is ready to reach new heights and provide an arts experience unlike anything Southern Utah has ever seen.

MIRANDA

WRIGHT EXECUTIVE DIRECTOR

With a brand new slate of nationally-renowned performances on the schedule, as well as the Kayenta New Play Lab set to begin its inaugural year in August, Kayenta is a must-see attraction for Salt Lakers who make a summer getaway in Greater Zion.

“We’re trying to bring some spice and new experiences down here,” says Wright, who assumed her role in 2022.

e pieces are all there for a memorable night, whenever you nd yourself at Kayenta. e Center recently received an extremely competitive grant from the National Endowment for the Arts, a rst for a St. George-based arts organization.

e validation and funding from the NEA will be seen and felt in big ways. Not only will the New Play Lab bring together six of the most promising playwrights in the country, but audiences will also be entertained by a dynamic staged reading to conclude and celebrate the program.

“Supporting the creation and development of new work is a vital piece of our vision at the Center for the Arts at Kayenta. Our New Play Lab aims to support artists – both locally and nationally – as they tell the stories of the past, present, and future, for the bene t of us all, as we continue to learn and grow into the ever-changing world around us.”

A St. George native, Wright honed her artistic directing chops throughout an impressive career with stops in the country’s greatest artistic hotspots, Los Angeles and New York City. Now, her vision is to place and incubate those same boundary-breaking performers in her hometown.

An example of a ‘big-city’ performance set to take the stage at Kayenta’s intimate setting is Crossing Open Ground, scheduled for early November. A large-scale outdoor music composition by John Luther Adams featuring 40 musicians, Crossing Open Ground features Grammy Award-winning conductor Christopher Rountree and is co-produced by Kate Nordstrum and Liquid Music.

Crossing Open Ground performed at the iconic Lincoln Center in New York City in April. You’ll be treated to the same music rst performed in the concrete jungle of the Big Apple in the shadow of St. George’s majestic red rocks this fall.

“Our upcoming program promised to bring world-class artists and performances to Southern Utah that will shi perspectives, provide adventurous experiences, and elevate the artistry of the region,” Wright says. “I have been so thrilled to introduce my creative network to the red cli s of Kayenta, and to introduce this local community to fantastic art.”

MADISON MCCORD INTERIORS

Outdoor living made Easy and Luxurious at Madison McCord Interiors

You might call Madison McCord Interiors “heaven on Earth” for those in the market for high-quality outdoor furniture. As the weather turns, the massive showroom on Highland Drive pivots a large section of its store to outdoor living.

And just like with the enormous interior design selection at Madison McCord, the possibilities are endless for how you choose to ll your backyard or patio space at the store.

“We sell right o the oor, which is nice so our customers can have that immediate satisfaction,” says the store’s owner, Marsha Holfeltz. “Or we do special orders for custom upholstery that run just three to four weeks.” at kind of speed at that kind of quality is an “anomaly” in the furniture business, Holfeltz boasts. Call it impeccable customer service.

But while Madison McCord’s prized o erings do come from high-end designers like Rene Cazares, Eicholtz, Interlude Home and Omnia Leather, there’s something for every budget at the store. According to Holfeltz, we also have a scratch and dent section of the showroom which is especially popular with folks who own or operate investment properties.

“People that have vacation rentals know that a piece of furniture is probably going to be ruined in the rst week,” Holfeltz says. “ ey love that area because they can do well by furnishing the whole vacation rental for minimal cost.”

You can have it however you like at Madison McCord. If somehow, you can’t nd what you want in the showroom, which also features the largest selection of pillows in all of Salt Lake County, you’ll be able to put together the arrangement of your dreams thanks to Holfeltz and her team.

“Even if you can’t nd what you want on our oor, we have a custom build side,” she says. “We have over 2,000 fabrics and leathers to choose from and our designers are top-notch.”

Chances are, you’ll end up with such a gorgeous outdoor living space, that you may never want to go inside.

MARSHA HOLFELTZ OWNER

THE TASTING ROOM

Sophisticated, not fussy, fun awaits at The Tasting Room in Downtown Salt Lake

For years, e Tasting Room has been a sought-a er wedding and event venue in downtown Salt Lake City. Now—after explaining to countless callers that The Tasting Room was not, in fact, a wine bar—owners Ryan and Kaleb Crafts have decided to flip the switch and lean into the name. Following renovations, The Tasting Room will officially reopen early this fall as a high-end wine bar and lounge.

e building will retain its original exposed brick from when it was constructed in the early 1900s. With all-new wood oors, lighting, and

furniture (plus, of course, a full bar), the place will have a warm, inviting ambiance perfect for sharing a quiet, intimate meal and drinks.

“A metropolitan lounge,” is how Kaleb describes it. “We created a whole new cellar and built a glass wall where you can sit and be surrounded by hundreds of wine bottles.” Over 1,200 bottles of wine, to be exact, plus a wide assortment of local Utah beers and spirits.

“Most bars o er the same standard big-name alcohols with a few local products thrown in,” Ryan explains. “We’re reversing that. We will feature the best of what Utah produces, with the old standbys mixed in.”

It’s a philosophy that has launched e Tasting Room’s parent company, Culinary Cra s, to the top of the Utah catering scene. Twenty-seven-time winner of Utah’s Best of State award, Culinary Cra s has helped de ne Utah cuisine. “You won’t catch us making pretentious food or serving bubbles of aeri ed nonsense,” Kaleb says. “ at’s not Utah cuisine. We serve fresh, local, seasonal food that’s classy and delicious, but never fussy.”

e Tasting Room will take that same simple, no-nonsense approach. “It’s about bringing people together to

share food and drinks,” Kaleb says. “But we also want to educate and elevate palates.” eir in-house sommelier will be available to help guide guests to a great experience for alcohol drinkers and non-drinkers alike.

Besides delicious food and beverages, the new Tasting Room will also o er a calendar of wine yoga, paint and sip date nights, live music, and more wine-centric fun.

So now, when you call and ask for more information on wine tasting at the Tasting Room, you’ll get exactly what you were looking for, and more.

KEN GARFF PORSCHE AUDI LEHI

3425 N. Digital Drive Lehi | 801-852-5400 | porschelehi.com 3455 N. Digital Drive Lehi | 801-438-8495 | audilehi.com

Porsche Audi Lehi Offers EVs That Stay True to Their DNA

Simon Millican remembers the first time he showed off one of Audi’s EV offerings, which the maker calls an “e-tron®,” to a friend of his.

He was surprised by how similar the Audi e-tron was to every other car the luxury automobile brand puts out.

“‘Oh, so basically this is a normal Audi, it’s just electric,’” Simon, who works as the Service Manager at Ken Garff Audi Lehi, recalls his good friend saying. “And I laughed and was like ‘Yeah, that’s the point.’”

Folks who know and love the Audi and Porsche brands well know what they like. Many other makers who dip into producing EVs often make it a point to

differentiate their electric vehicle models from the rest. Audi and Porsche don’t, Simon explains. Those two in particular stay true to their DNA.

“They don’t try to reinvent the entire vehicle, just the way it propels itself,” Simon says.

While electric vehicles are still somewhat new to the marketplace, Simon notes that the technology improves by leaps and bounds each year. That, along with the growing supply of charging locations across the Salt Lake Valley, puts more and more EVs on Utah roads by the day.

“I think it is easier and more friendly now to own an EV than at any other point in the past,” Simon says. “I think it’ll only continue on that trend.”

Audi Q4 e-tron®. Put yourself in charge.

Audi Q8 e-tron®. Sophisticated luxury that electrifies.

Build your e-tron ®

What sets Audi and Porsche electric vehicles apart from the other OEMs isn’t just their commitment to continuity with its traditional gas and diesel-fueled cars, but also to creating the most consistent performance possible. A climate like Utah’s can be hard on an electric vehicle’s battery but Simon explains that both makers do a great job with the thermal management of the batteries.

“To avoid the worst effects of the temperatures, I think they’re a much better option for Utah than whatever else is out there,” Simon says of Audi and Porsche’s EVs.

If you’re curious about the EV experience— maybe you’re asking yourself ‘Does an Audi e-tron or Porsche EV feel the same as all the other models?’—there’s no better place to find out more than either Ken Garff Audi Lehi or Porsche Lehi. For years, Ken Garff Audi Lehi has been rated as the top Audi dealer in the state by earning the Magna Society Award, Simon boasts. Porsche Lehi has earned similar credentials through the Premier Dealer distinction. Both dealerships have gained those honors through their customer service by carefully and kindly navigating clients through all their questions.

“We do a great job at personalizing the experience,” Simon says. “I empower all the service advisors to always do the right thing for the customer. Even with all these new EVs and some of the newer, complex issues they have, we take care of people and keep them at ease while we have their car.”

Porsche Taycan. Fully-jaw-dropping-electric.

Porsche Macan 4 Electric. Electrifies the town.

Build your electric vehicle

RELAX THE BACK

Relax The Back Has Your Back When It Comes to ‘24-hour Support’

Locally owned and a Salt Lake City Community member for over 25 years, Relax e Back’s Holladay location is driven by the desire to keep you feeling your best.

An epicenter of ergonomic tools, Relax e Back is full of products designed to keep your spine comfortable and healthy.

“We’re really a unique concept when it comes to a retail store, especially in the wellness space,” says store owner Matt Dyson. “We’re not necessarily a mattress store, we’re not necessarily an o ce chair or furniture store. Over the years, we’ve evolved to a more total body wellness approach.”

Dyson describes this approach as “24-hour support.” Relax e Back doesn’t just want to provide devices for part of the day—like say when you’re sleeping or working at a desk, the store’s o erings are out to be there for you and your back all day long.

What’s available at the store backs that up. Relax e Back has everything a healthy body could need. From zero gravity recliners with massagers and heat to ergonomic standing desks to all the latest and greatest in mattress technology, Relax e Back has a solution for any setting a back could be in. e key to a healthy back, Dyson explains, is to keep in a neutral position as much as possible while focusing on the ree S’s: stretching, strengthening and stabilizing the spine. Dyson continues to say that his team is passionate about serving its customers. ey’re not out to make a quick buck on a novelty item and the wellness consultants are not commissioned salespeople.

“Our job is to connect with customers on a more personal level to nd what’s going to work for them and nd them the best possible solution,” Dyson says.

e medical professionals in the area know and trust Relax e Back well. According to Dyson, a good share of his clientele is o en referred to the store by doctors and physical therapists. Whether it is for a high school athlete, an older person with a debilitating condition, or somebody in search of preventative measures, they all receive personalized service at Relax e Back which you won’t get online.

“ e unfortunate truth is that back pain does not discriminate,” Dyson says. “We see customers of all types that are struggling with pain. We’re not medical professionals and we don’t pretend to be but we go through extensive training so we can genuinely help the customers nd what’s going to work best.”

Lake Powell, America’s second-largest reservoir, is at one-third of its capacity.

Let’s Wade In

WRITTEN BY CHRISTIE PORTER

PHOTO BY TOM TILL, COURTESY VISIT

UTAH

GETTING INTO THE DEEP END OF UTAH’S WATER ISSUES

PERHAPS THE MOST DAMNING of the misconceptions about water is that water is “easy.” We go to our sink, turn on the tap and water flows out of the faucet. Easy. We do not perceive, at that moment, the energy, time, effort and infrastructure involved in getting the water to our homes and businesses.

e director of the Utah Division of Water Resource (DWRe), Candice Hasenyager, uses an analogy to explain the challenge of managing water infrastructure, and—due to the complex, interconnected nature of our water systems—it will not be the last analogy we use. “If you hit a pothole, you know there’s a pothole, right?” she says. “Where, if there’s a leak in a pipe, you don’t see it. It takes time to nd that leak.” Anyone who has ever had a leaky pipe knows the damage it can cause when le unmanaged. is is why the misconception that “water is easy” can be troubling. If we refuse to acknowledge the systems and infrastructure necessary to deliver water, we will certainly not recognize the leaks in that system, let alone address them. Having reliable water, a er all, is pretty important. Everyone who participates in the system, all the way down the line from water policy makers to treatment to supply to consumers, has a stake in using water responsibly.

So, let’s wade in. Where are the leaks?

Utah reservoirs like Lake Powell are filled by runoff within the Colorado River Basin, which has seen a 20% decline in runoff as a function of climate change.

AGRICULTURE CALLED TO ACCOUNT: AGRICULTURE WATER OPTIMIZATION PROGRAM

While guidelines are in place to conserve municipal and industrial (M&I) water; most of the state’s water goes toward agriculture. Thus, the most substantial water gains stand to be made in the agricultural sector. One option is shoring up the state’s Agriculture Water Optimization Program. “The biggest concern is there’s no requirement to deliver any of that saved water to the Great Salt Lake,” explains Frankel. States like Oregon and Washington have a requirement that “if taxpayers are putting the money in, they get a portion of the water saved relative to their investment,” he says.

The Utah program has provided an estimated $265 million in grants to farmers to upgrade their irrigation systems and improve water use efficiency. While the Utah Department of Agriculture and Food (UDAF) called the program a success, funding hundreds of farmers’ projects, a 2023 audit reported that the program’s success is impossible to measure because of a lack of measurable data. The state audit called on the UDAF to take an accounting of the program and enforce its reporting requirements on all funded projects. Frankel says, “I would argue that if the Great Salt Lake is the measuring stick with which we’re measuring the success of that program, it’s failing.”

THE PLAN FOR THE GREAT SALT LAKE

“ e Great Salt Lake is in a water debt crisis. And the reason for that is because we’ve over-diverted the waters upstream for both agricultural and municipal use,” says Zachary Frankel, Executive Director of the Utah Rivers Council, a nonpro t organization that advocates for conservation and sustainability statewide. e threat of the Great Salt Lake’s drying out is arguably the most urgent water matter. Salt Lake magazine and press outlets both local and international have covered the toxic dust and ecological collapse that would result if the lake dries up. us, awareness of the threat has risen signi cantly in recent years. Water elevation, meanwhile, hit an all-time low in November of 2022. Since then, a few exceptionally wet winters, and modifications to the causeway between the north and south arms of the lake, have at least raised the level of the South Arm of the lake. However, relying on the weather is not a sustainable solution.

Frankel is concerned about the lack of attention paid to the water levels of the Great Salt Lake’s North Arm. e North Arm is home to some key ecosystems, like Gunnison Island, which is a crucial rookery for the American white pelican. “Because of these shrinking water levels, Gunnison Island is no longer an island and predators can run to the island,” he says. “If we don’t save Gunnison Island, how are we saving the Great Salt Lake?”

For too long, we have withdrawn more than our available balance, and, Frankel says, we have not set up a way to pay it back. “If you walked into a bank to buy a house and go, ‘Here’s my down payment, it’s this co ee can of coins.’ e banker’s going to roll their eyes. Because that’s not a borrowing plan,” he explains. And that co ee can of loose change? “ at’s what the Utah Legislature is doing for the Great Salt Lake. ere is no program requiring any minimum volume of water ow, no goal about what lake elevation we should achieve and no water budget to repay the debt that Utahns owe for over-diverting water upstream for two decades.”

e state does, however, have a plan to make a plan that was funded by the Utah Legislature. e Utah Division of Water Resources released the Great Salt Lake Basin Integrated Plan (GSLBIP) in April of this year. e GSLBIP’s purpose is to ensure an ongoing, resilient water supply for the basin. “A project of this scale has not been done within the Great Salt Lake Basin before,” says Hasenyager. “ e key step to achieve that goal is to understand how this system is interconnected together.” Hasenyager imagines a basket, in which they’re weaving all of the

BEFORE: The Great Salt Lake surface area in 1986.

AFTER:

The Great Salt Lake surface area in 2022.

available information, identifying the data gaps and then lling those gaps to provide tools for water projects and an over arching collection of all the data.

is “mega model” will encompass the ve basins and watersheds in the basin.

With this wide-angle view, “we can provide information to legislators and decision-makers and the potential impacts or consequences of those decisions,” she says.

But will the basket hold water?

e tools, and the mega model, will be developed over the next two years. Among other projects in the basket, they are meant to provide vital information and guidance for reaching and sustaining a healthy Great Salt Lake.

e historical average elevation for the Great Salt Lake is 4,200 feet. “ is is the water level that science indicates is the most sustainable level for all the various interests of the lake—everything from the 330 migratory bird species to recreation to industry, air quality and water quality for the lake,” says Frankel. “So 4,200 is the magic level.”

at would take an in ow of 8 million acre-feet of water. A Herculean goal. “If every man, woman and child in the Great Salt Lake Basin stopped using water for a year, it would still take four years to raise the Great Salt Lake,” says Frankel. Utah will need to reduce all water use by 19% to hit 4,200 feet by 2054.

e Utah Rivers Council created the 4200 Project to outline a way to meet the magic level, including policy changes, such as mandating lake elevation goals and conservation benchmarks; getting surplus agricultural water to the lake by xing Utah’s Agricultural Water Optimization Program; protecting tributaries from new

water diversions; ending the property tax subsidy for water districts; and, of course, fixing leaky pipes to eliminate water waste.

ere is no single solution to reach that goal. It requires a wide, coordinated e ort at all levels of the system, and that comes from the top. In two years, when the policy recommendations generated from the GSLBIP’s projects, tools and models come to fruition, there is no guarantee the Utah Legislature will adopt those policies. Just this past legislative session, the Utah Rivers Council gave the Utah Legislature a “D-” grade for its handling of water policy.

“Good legislation at the Utah legislature is consistently defeated,” Frankel says. “It doesn’t even get out of committee. ere were eight or ten good bills at that state house that died this year. Same as last year, same as the year before.” One of those bills would have required the DWRe to monitor how much of the water conserved through public programs (on which the state has spent billions in recent years) reaches the Great Salt Lake.

“We have to stop thinking this is just about facts and data and understand there is a special interest pro ting o of upstream water diversions that does not want to deliver water to our rivers and lakes because those are pro ts lost. We don’t need to study that,” says Frankel.“It’s just basic American business.”

GREAT SALT LAKE WATER ELEVATION

Water needed to reach ‘healthy’ range by 2054:

An additional 400,000 acre-feet per year (about 130.3 billion gallons or 266,000 Olympic swimming pools)

Zach Frankel, Executive Director of the Utah Rivers Council

The Great Salt Lake reached a record-low surface elevation in November 2022.

UTAH WATER USE

Indoor water needs account for just 3-4% of Utah’s total water use each year.

ADAPTING TO CLIMATE CHANGE

When I rst wrote about water conservation for Salt Lake magazine, most of the state was experiencing signi cant drought. Now, the Utah Department of Natural Resources reports that “Utah’s water situation is robust,” following two winters of heavy snowfall and higher-than-average rain this past spring. Drastic swings in precipitation are not a result of praying for rain, but the impact of climate change. And dramatic extremes, from severe droughts to record-breaking snowfalls, make the job of managing Utah’s water supply even more challenging.

“We heard from our water conservancy district down in Southern Utah,” Hasenyager says. “ ey received a call saying, ‘this reservoir is looking low. Can you ll it back up?’ And that’s just not how reservoirs work. Our reservoirs are lled by our snowpack and the runo and not just for recreation.

ey’re an important part of our water supply.” But the Colorado River Basin has seen a 20% decline in runo as a function of climate change.

STATE WATER CONSERVATION GOALS

Utah set regional goals for M&I (Municiapl & Industrial) water conservation in 2019, aiming for 11%– 20% conservation of M&I water by 2030. Previously, M&I per capita water use saw 18% reductions from 2000–2015. Recent legislative e orts have totaled roughly $500 million for water conservation, says Hasenyager. “We are running as fast as we can to get that money on the ground and start making those e orts.”

“Today, we’re doing great, but if you talked to me two years ago, I would have told you that 99% of the state was in severe and extreme drought and our reservoirs were half full. So, it is dynamic,” says Hasenyager, and our water systems have reservoirs to save water during wet periods for drier times. “But our challenge is, as we are getting these wetter wets and these dryer dries, how do we try to reduce our water use and use our water as wisely as possible to make us more resilient to big extremes?” At the end of the day, the wetter wets will not make up for the dryer dries. Over the long term, increases in precipitation will be overwhelmed by rising temperatures and evaporation.

“We’re simply not adapting to the reality of climate change, all of us, collectively,” says Frankel. He points to Lake Powell, America’s second-largest reservoir, which is at one-third of capacity.

Candice Hasenyager, Director of Utah Division of Water Resources

e Colorado River Basin occupies the eastern and southern parts of Utah, as well as six other states, providing water to 40 million people. It will take far more than the e orts of Utah and other Basin states to reverse the impacts of climate change, but we can do more to be good neighbors and better stewards of the water we share. “We all know we can ght over water,” Frankel says. “ e real question is, can we learn to share?” at ght is playing out right now as the Upper Colorado Basin states face o with the Lower Basin states on how best to save the Colorado River and cut water use by 4 million acre-feet per year. In short, the Upper Basin states (Colorado, New Mexico, Utah and Wyoming) want to cut water sent to the Lower Basin states (Arizona, California and Nevada) while not bearing any of the burden of cuts themselves. e Lower Basin states’ proposal has all states, Upper and Lower, making sacri ces to meet the conservation goal. Both plans use reservoir levels as the trigger for implementing the water cuts. It would be tempting to cut every state’s allotment equally, but equality is not the same thing as equity. Frankel says we should ask, “What do we really need?”

Currently, Utah draws about 1 million acre-feet of water out of Colorado annually. e Las Vegas Valley has a similar size population but Nevada only pulls about 300,000 acre-feet of water.

“Why do two different populations, the same size, have di erent watersharing agreements? Why does Nevada get one-third of the water that Utah gets? Are we better? Is it because Nevada is a ‘place of sin?’ ese are questions we need to answer.”

SUPPLYING GROWTH

e challenges brought on by climate extremes feed into other water issues as well. “ e kind of extreme nature that we’re dealing with, from a water supply standpoint, makes it more challenging to deal with a growing population,” says Hasenyager. As communities grow, typically, so does water demand…right?

Further water diversions, such as the Bear River Development and the Lake Powell Pipeline, have been proposed to meet the projected increase in water demand as some Utah towns top lists for the fastest growth in the nation.

However, Frankel makes a point that he says o en gets lost in the conversation about growth and projected water demand. If you live in an urban area, very little, if anything, needs to be irrigated. Irrigating agricultural land is the top water use in Utah by far. Much of the new development in Utah is taking over land that was once put to agricultural use, but it takes a lot less water to grow people than it does to grow crops.

“We’re creating a surplus of water when we pave irrigated farmland,” says Frankel. With some changes, we could make do with the water we have without creating more diversions.

A report on Washington County’s water use and the proposed Lake Powell Pipeline observed something similar.

e water consultancy Water Demand Management found that the pipeline was unnecessary because Washington County could instead reduce its water use, store excess water from the Virgin River during wetter years for use in dry years, reuse its wastewater and better manage water demand. e report authors suggested that if Washington County used water the same way as in Denver, Albuquerque or Los Angeles, they could continue to grow and still have the local water supply meet their needs.

Other cities in the West, like Denver, Las Vegas, Albuquerque and Phoenix, have found ways to not just conserve water but actually manage water demand, even as they continue to grow.

is is called “decoupling.” “ e idea is, yes, these populations are growing, but by instituting sustainable water strategies, they can reduce total water demand,” says Frankel. A survey by Colorado Mesa University looked at 20 growing Western cities and found the secret to successful decoupling is reducing per capita water use.

WATER CONSERVATION

Water conservation is an integral part of any solution to Utah’s most pressing water issues. Water conservation is also an issue we seem to struggle with on its own. Utahns use more water per capita than people in other states. ere’s some contention over exactly how much more because of discrepancies in measuring water use, but according to data from the USGS, Utah had the highest total domestic per capita water use of any state in 2010 and the second highest in 2015.

Why do Utahns use more water? “We have the cheapest water rates in the United States,” says Frankel. “And that’s a really disturbing observation for a lot of reasons…We can’t care about water and simultaneously value it like it doesn’t matter.” When water is cheap, we use more of it. But, with water rate increases, water use drops by as much as about 20%, according to a Utah State University study. Utah Rivers Council advocates for a change in the pricing structure for outdoor water use, which would charge outdoor use at a higher rate while maintaining lower rates for indoor use. ey argue that if water suppliers stopped collecting property taxes to subsidize water rates, and replaced the lost revenue by raising outdoor water rates, consumers would use less water and water suppliers would not be worse o nancially.

It’s possible our struggle to cut back on our water use is tied to the troubling misconception that water is “easy.” Why else would it be so cheap? Because of that, “We’re not holding ourselves accountable for saving water,” says Frankel. “We turn a blind eye to water waste.”

The ideal healthy surface elevation for Great Salt Lake is 4,200 ft.

Kevin Bacon, as the new kid in town Ren McCormack, cuts loose in Footloose (1984). PHOTO

Cuttin’ Cuttin’ Loose Loose

BY JEREMY SMITH

ENNY LOGGINS’ 1984 SONG “Footloose” plays over Payson High School’s football field on a sunny April morning. Cutting loose to the famous chorus, punctuating his stride toward a makeshift stage, is none other than the star of the film of the same name, Kevin Bacon. Payson High School students, wearing their black, green and white letterman sweaters, crowd the base of the stage. They dance and hold tight to one another. Some cry openly, overcome with emotion and excitement, as they celebrate their accomplishment: orchestrating the return of Kevin Bacon to Payson High School, where he filmed scenes from Footloose (1984) 40 years prior.

Bacon speaks to the young crowd, evoking the themes of the 1984 lm. It’s a classic intergenerational con ict, where teenagers speak truth to power (i.e.: adults, religious gures), in an era de ned by the fear of progress, moral panics and censorship. Like this moment in Payson, the lm celebrates the wisdom and tenacity of youth, even in the face of adults who claim to know better but are more lost and stuck in their ways than they realize. As it turns out, we all need to cut loose once in a while.

'You won’t get any dancing here, it’s illegal.'

When Al Jolson famously declared, “You ain’t heard nothin’ yet,” in the groundbreaking 1927 motion picture e Jazz Singer, he omitted the true artistic glory of the still nascent 20th-century medium. No, not computer-generated dinosaurs. Dancing.

Nothing will ever match the litheness Fred Astaire and Ginger Rodgers or the athletic/erotic hoofery of Gene Kelly and Cyd Charisse in Singin’ in the Rain. en came Reynolds, Sammy, Travolta, Hines… electric performers all, and absolutely the highlight of every musical or quasi-musical they sashayed into.

Except for 1978’s Grease, the traditional musical gradually fell out of fashion with box o ce failures like e Wiz and Annie But the aesthetic joy of dancing never lost its kick. Films built around dancing once again began to catch re in the 1980s. e

breakthrough work was Flashdance, which, despite lacking a marketable star, grossed a stunning $92 million domestically in 1983 (outpacing pop cultural phenoms like Trading Places and WarGames). And then there was the NBC special Motown 25: Yesterday, Today, Forever, wherein Michael Jackson popularized his backward gliding moonwalk—thus introducing urban-based breakdancing to the suburbs.

With hip-hop’s emergence, for the rst time since the 1970s disco craze, people needed to dance. A er Flashdance, Paramount knew this, so they fast-tracked a dance-centric project called Footloose

Written by Dean Pitchford (a songwriter who’d written hits for Dolly Parton, Kenny Loggins and Irene Cara), the script was based on an Oklahoma City town that had banned dancing for 80 years. In the real 1980s, the Satanic Panic and the Parents Music Resource Council were in full censorious swing. Meanwhile, on the newly launched MTV, Twisted Sister was proclaiming they weren’t ‘going

Lori Singer in Footloose (1984), filmed in Payson, Utah, driving through McMullin Orchards.

The young cast of Footloose (1984): Jim Youngs, Sarah Jessica Parker, Elizabeth Gorcey, Lori Singer, John Laughlin, Christopher Penn and Kevin Bacon.

THIS PAST APRIL, Payson High School students successfully spearheaded a campaign to bring Kevin Bacon back to Payson High for the 40th anniversary of ﬁlming Footloose there. They started on social media with the hashtag #BaconToPayson to promote the grassroots e orts, attracting support from the Utah Film Commission and Utah Gov. Spencer Cox. The students choreographed elaborate recreations of the ﬁlm’s iconic scenes that went viral.

For a while Bacon demurred, but they finally wore him down and he accepted the students’ invitation on NBC’s TODAY show, promising to make an appearance at Payson High for the first time since he filmed Footloose in 1983. Payson students were ecstatic.

“We’ve worked so hard this year and done our absolute best to make this crazy dream a reality,” said Student Body President Rubie Ra . “I can’t believe that it’s ﬁnally happening and that we can say we did it! It was all worth it—we got Kevin back to Payson!”

The students were not the only ones who were ecstatic at the event. Payson High School Student Council Faculty Advisor Jenny Staheli was 11 years old when Footloose came out in 1984. She watched it with her friends, they listened to the soundtrack and, of course, they talked about how cute Kevin Bacon was. “It's just been one of those things that's been in the background of my life, honestly, since I was 11,” said Staheli. “I got to meet Kevin Bacon. Come on!” It was a teenage dream come true. “And it’s not just fulﬁlling for me. Working with these kids on this project has been just the most special experience. One of the best things I think we've ever done. It's shown them, in an impactful way, that it's okay to have a huge dream, to have something that feels impossible and to reach for it. Because, sometimes you get it. Sometimes it happens.”

Bacon’s visit was a part of his work with his non-proﬁt foundation, SixDegrees.org. Along with Payson High School, local charitable organizations and the Payson community, they assembled and distributed 5,000 Essential Resource Kits to young people in need throughout Utah. He took the occasion to remind everyone of the ﬁlm’s still relevant themes of “standing up to authority, being forgiving of people who are not exactly the same as you, standing up for your own freedoms and your right to express yourself and having complete compassion for other people,” said Bacon, addressing students. “And that's what all of you have shown here, by turning what could be just a movie star coming back to get a pat on the back…into something really positive.” The moment came just in time as well, as the old Payson High School building is set to be closed down and demolished next spring.

The event at Payson High and the anniversary of Footloose also happened to coincide with 100 years of film in Utah. “Throughout the 100th anniversary, we are celebrating not only film and television moments that were made in Utah, but the people and places behind those moments,” says Virginia Pearce, Director of the Utah Film Commission. “Footloose is one of those iconic moments in Utah’s film history that made both an impact on Utah and the world. I am so proud of the Payson High School students and hope this celebration reminds everyone of Utah’s rich film history.” —Christie Porter

Kevin Bacon returns to Payson High School on the 40th anniversary of Footloose (1984) in April 2024.

The Footloose Cast

Kevin Bacon (Ren McCormack)

Most recently, we saw Mr. Bacon at the Payson High School prom, where he led some lucky students through a tour of the soon-tobe-demolished high school. Before that, he was in Tremors, Diner and a bunch of other movies that aren’t as good.

Lori Singer (Ariel Moore)

Singer made her feature debut in Footloose and collaborated with A-list ﬁlmmakers like Robert Altman, John Schlesinger and Alan Rudolph, but she has split her time between acting and performing as a Julliard-trained cellist.

John Lithgow (Reverend Shaw Moore)

With two Tony Awards and six Emmys to his name, Lithgow is one of the most celebrated actors of his generation. Does he have a deﬁning role? I’ll go with his Brian De Palma one-two punch of Blow Out and Raising Cain, and his gloriously unhinged villainy in The Adventures of Buckaroo Banzai Across the 8th Dimension

Dianne Wiest (Vi Moore)

As the tender-hearted wife struggling to mend the rift between Shaw and Ariel, Wiest is saddled with a semi-thankless role here. But Wiest is always worth watching, and Oscar voters agreed by awarding her Best Supporting Actress in Woody Allen’s Hannah and Her Sisters and Bullets Over Broadway Since then she’s kept incredibly busy in theater and on television (you can watch her now on Mayor of Kingstown).

Christopher Penn as small-town Willard Hewitt with Kevin Bacon in Footloose (1984), inside Payson High School.

Sarah Jessica Parker (Rusty Rodriguez)

She’s been one of our most gifted comedic actors for 40 years and was spectacular in classics like L.A. Story, Honeymoon in Vegas and Ed Wood, but those two Emmys and two SAG Awards are for her iconic portrayal of Carrie Bradshaw on Sex and the City

Christopher Penn (Willard Hewitt)

The youngest brother of Sean and Michael Penn made an impression in All the Right Moves and Rumble Fish, but he became a go-to character actor as rhythm-challenged Willard in Footloose. The cliche that he was always worth watching, even when the ﬁlm was not, held true for Penn. Tragically, we haven’t been able to watch Penn do his sui generis thing since his death from heart disease at the age of 40 in 2006.

to take it,’ Cyndi Lauper asserted that “Girls Just Wanna Have Fun” and Paramount had a kids versus adults powder keg in the wings. With a hot-button hit-in-themaking, the studio swung for the hottest young names on the market—and they whi ed. Tom Cruise and Rob Lowe passed on the rebellious new kid in town, Ren McCormack, while Madonna and Jennifer Jason Leigh were brie y in the running for the troublemaking preacher’s daughter, Ariel. e nal choices, Kevin Bacon (familiar-ish from Diner) and Lori Singer (a big-screen newcomer) weren’t promotional rainmakers. John Lithgow, a Best Supporting Actor Oscar nominee for his portrayal of a transgender football player in e World According to Garp, was easily the biggest name on set as the dance-despising Reverend Shaw.

' This is our time to dance.'

The upside of the film’s low-star power casting? No paparazzi were going to schlep out to Utah County for Kevin Bacon in 1983. The Footloose production team found unconventional locations like the Lehi Roller Mill, The Hi-Spot hangout (where Ariel gets busted by John Lithgow’s Shaw for gyrating to Shalamar’s “Dancing in the Sheets”) and, most notably, Payson High School. Thus, Payson became forever synonymous with the fictional Midwestern town of Bomont, the dance-banning town in the film. (Note: Kids then and now can actually dance in Payson.)

It’s easy to nd plenty of folks who rate Bacon’s breakout lm their favorite Utah-made movie; the image of Bacon dancing around the Lehi Roller Mills is as iconic to ’80s-raised kids as the shot of John Wayne at the end of e Searchers is for Western fans. e Footloose story is simple: city boy Ren (Bacon)

moves to a small town, only to nd local religious zealots have outlawed—gasp!—dancing and rock music. Rallying the repressed teen populace (including a young Sarah Jessica Parker) to his cause, Ren convinces the re-and-brimstone preacher (John Lithgow) that dancing is good, clean fun, just in time for the senior prom. e Wasatch Front looms in the background of nearly every scene—the production bounced from Lehi and American Fork to Payson and Orem—and we can thank Footloose for Bacon’s spiky haircut becoming the iconic look for American men in the mid-’80s.

No one can forget the game of tractor chicken between Ren and the physically abusive Chuck (Jim Youngins) outside the Roller Mill, or the clandestine jaunt to the county-adjacent bar where Ren, Ariel and plucky lil’ Rusty (pre-stardom Sarah Jessica Parker) gleefully cut a rug (before Christopher Penn’s hot-headed Willard starts a ght), the high school is the hub of the con ict, the bonding (particularly between Ren and Willard).

Payson High is indistinguishable from every rural high school in the United States of that era. Brick walls, narrow lockers, beige-colored classrooms tinted for maximum drowsiness: we know it, we loathed it and, 40 years later, it, like the movie, o ers nostalgia. But, most importantly, in 1983, it made the perfect “Anytown-USA” backdrop for the lm’s con ict between youth and age.

And then, 40 years later, Kevin Bacon returned to Payson High School to inspire a new class of upstart seniors to cut loose anew

Payson

High School

1050 S. Main St., Payson

The site of Bomont’s ﬁrst prom in years.

(In the ﬁlm, the prom is located at the Lehi Roller Mills, but the actual scenes were shot in Payson High's Gym.)

If you’re looking to visit the location, get there soon. It’s scheduled for demolition in 2025.

Lehi Roller Mills

833 E. Main St., Lehi

The ﬂour mill where Ren lands his ﬁrst job, accepts Ariel’s challenge to a tractor chicken contest with Chuck, and holds the big prom is still standing after 121 years. It now sells prepackaged cloth mixes, but it’s one of the area’s top tourist attractions.

Atchafalaya

210 W. Center St., Provo

The dive bar where Ren, Ariel and Rusty get down until Willard throws down is long gone. It’s now the Utah Valley Convention Center (where, if you’re feeling ﬁesty, you can probably get in a ﬁght, too).

American Fork

Presbyterian Church

75 N. 100 East, American Fork

The church where Reverend Shaw delivered his ﬁre-and-brimstone screeds as to the evils of dancin’ and rockin’ still stands. No clue if the current preacher subscribes to the same extreme, but drop by some Sunday and receive the good word!

The Hi-Spot

195 N. 500 West, SLC

Looking to play some coin-op video games and groove to Shalamar’s “Dancing in the Sheets?” You’ll be doing so out of the now-standing O’Reilly Auto Parts.

Lori Singer as Ariel Moore, the Reverend's daughter, and Kevin Bacon in Footloose (1984).

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Park City

The retired NFL player and his wife help Park City athletes achieve their dreams

BY BRANDI CHRISTOFFERSEN

IWILL NEVER PLAY football again.”

Th is thought raced through Barry Sims’ mind as he listened to the orthopedic surgeon discuss his injury. It was 1998, and the National Football League was scouting the college senior. During practice for the All-Star Hula Bowl game, Sims suffered what could be a career-ending knee injury.

Barry and Shae Sims

BARRY SIMS’ FOOTBALL CAREER

1988-1992: Park City High School, Offensive Lineman

1994-1996: Dixie College, Offensive Lineman

1996-1998: University of Utah, Offensive Lineman

1998: Graduated from the University of Utah with a B.A. in Sociology

1999: NFL Europe, Scottish Claymores, Offensive Lineman

1999-2007: Oakland Raiders, Offensive Lineman

2008-2010: San Francisco

49ers, Offensive Lineman

• Appeared in 174 Games.

• Started in seven playoff games and played in Super Bowl XXXVII.

• In 2004, became co-recipient of the 2004 Commitment to Excellence Award for the Oakland Raiders.

After undergoing surgery, Sims’ doctors referred him to a state-of-the-art training and rehabilitation program. Despite being listed as a long shot, he focused on recovery, hoping to come back and get his shot in the NFL.

If you are a football fan, you know that Sims did make it back onto the field. Week after week, he showed that he was ready for anything (or anyone) that came his way. In 1999, he was drafted into the NFL’s European league as an offensive tackle for the Scottish Claymores and then signed as a free agent by the Raiders.

Sims spent the next nine years in the starting lineup for the then-Oakland Raiders (now Las Vegas) and another three years for the San Francisco 49ers. Looking back, he says, “The rehab training program was the thing I needed to do to play football.” And afterward, “My 12-year NFL career was a true blessing.”

Sims can add to his blessings the continual support of his wife, Shae. The couple met in 1998 at a sports bar with an NFL game playing in the background. “I was a server at Iggy’s, a popular U of U hangout at the time,” Shae says. “Barry came in with a bunch of his teammates to watch the game. We started flirting over the food menu, went on a date and have been inseparable ever since.”

With a degree in exercise physiology, Shae supported Barry during his post-injury rehabilitation and his professional football career. Now she partners with him in his post-NFL life, teaming up to get involved with numerous philanthropies. These include the Special Olympics and Foster a Dream—an organization that supports youth in foster care.

With Sims’ backstory, it’s no surprise that they

excel at work that helps those with physical challenges. “We like to instill the message that even if someone tells you that you can’t do something, don’t give up,” Barry says. “It’s all about overcoming adversity.”

As first-hand witnesses to the effectiveness of science-based physical training, they wanted to be involved when they learned that the Athletic Republic—a private training facility to assist athletes of all ages to improve and excel—used the same program that aided Barry’s recovery. In 2021, they moved from San Francisco back to Park City and became the owners of the Athletic Republic in Pinebrook.

Barry and Shae immediately started working with athletes of all ages and abilities to help them attain their goals. The training program places a strong emphasis on accident prevention and recovery time.

“Severe injuries are occurring at very early ages,”says Barry, speaking from experience.

“Competition has improved over the years and athletes are specializing in sports at younger and younger ages. Unfortunately, many youth athletes are going back and forth from practice to games. They are not giving themselves a chance to recover, rest and train outside of the sport. This increases their chances of major injury.”

Encouraged by the successes achieved through the Athletic Republic regimen, in 2023, the Sims opened a second AR location in West Jordan. “We have just scratched the surface of what these two communities can gain through our education and training programs,” says Shae.

The Sims tend to gravitate toward “underdog stories” and recalled one in particular, “There was this little kid who wanted to play football,” Shae explains. “He had never played the sport before and his mom felt strongly that he needed to train and get physically ready before he tried it. He had such a good work ethic and a great attitude. He just excelled. After training with us, he tried out for a youth passing league and made the team. By the end of the season, he was awarded ‘most inspirational player’ and he has continued to excel!”

The Sims feel fortunate to be able to support a program that helps make dreams come true. As Barry can personally attest, “I know the benefits of this type of training and how well it works because I was a recipient of it.”

Shae adds, “And now we can assist those in small communities, like Park City and West Jordan, find their passion and help them be the pearls they can be.”

PHOTO

Simms was an offensive lineman for the San Francisco 49ers from 2008−2010.

A TEE BOX WITH A VIEW

Golfing at elevation along the Wasatch Back

BY TONY GILL

THE BALL TRULY DOES fly farther at elevation,” I thought as the tiny white sphere violently hooked from view. Golfing in the mountains comes with certain baked-in hazards, like the precipitous declivity that claimed my repurposed range ball. Best bring a couple of spares when hitting the links around here. Park City is home to some of the most outrageously expensive and exclusive golf courses in the world. Thankfully, it also has some wonderful and quirky public courses available to those of us who don’t travel on a personal private jet. We tore it up on the fairways, greens and frequently the rough to break down our favorites and even consulted with a local caddy to get an expert’s opinion.

PARK CITY MUNICIPAL GOLF COURSE

Who it’s for: Players who’d happily trade the 6-iron for a six-pack.

Highlights: Friendly course layout, affordable rates and it’s centrally located in Park City

Après: Nearby Silver Star Café (1825 Three Kings Dr., Park City) has live music on the patio for cocktails and appetizers.

Caddy’s take: “It’s a great place to play barefoot with a bunch of non-pretentious local ski bums passing time in the summer months.” 1541 Thanyes Canyon Dr., Park City, 435-615-5800, parkcity.org

MOUNTAIN DELL GOLF COURSE

Who it’s for: Players chipping away at their handicap, not the ball stuck in the bunker.

Highlights: Two 18-hole courses (Canyon and Lake), public driving range, challenging and dramatic features on the Lake Course

Après: The Sandwedge Café (7603 E. Mt. Dell Golf Rd., SLC), located in the same building as the pro shop, has affordable sandwiches and beers.

Caddy’s take: “It’s one of the only public courses with a driving range in the area, and it’s signiﬁcantly tougher than PC Muni. There are more serious golfers working on their games there.”

Parley’s Canyon, I-80 Exit 134, SLC, 801582-3812, mountaindellgc.com

CANYONS GOLF AT PARK CITY MOUNTAIN RESORT

Who it’s for: Players who want to infuse some mountain climbing into their golf game.

Highlights: Unique setting, 300-foot elevation change on hole 10, the tricky island green on 18

Après: Après Pendry (2417 W. High Mountain Rd., Park City,) in the upper Canyons Village offers a solid menu of bites small to medium and a jaw-dropping wine list.

Caddy’s take: “It’s kind of an insane place to play golf because it’s very much on the side of a cliff. The massive elevation change on some holes makes for some memorable shots, though.”

3636 Willow Draw, Park City, 435-615-4728, parkcitymountain.com

WASATCH MOUNTAIN GOLF COURSE

Who it’s for: Players who are too busy taking in the views to keep track of tee shots

Highlights: Two distinct 18-hole courses (Lake and Mountain), incredible scenery, cool temperatures

Après: Midway Mercantile (99 E. Main St., Midway) has an excellent patio and an even better farm-to-table menu.

Caddy’s take: “It’s hard to get too upset about shanking one into the bunker when the scenery is as good as it is underneath those massive peaks in Midway.”

975 Golf Course Dr., Midway, 435-654-0532, stateparks.utah.gov

Live

Elevated 7452 feet high lies bespoke luxury, exquisite dining, unparalleled trailside access, and lifetime memories.

Around the World in Five Park City Restaurants

Go on a world tour (at home)

BY TONY GILL

CIRCUMNAVIGATING THE EARTH for fine cultural fare isn’t in the cards for most of us right now. But if you’re lucky enough to find yourself in Park City, you can enjoy inspired cuisine from across the globe. It’s not just all “elevated mountain dishes” highlighted by gamey meats better left in the frontier days around here. We’re taking you around the world in six meals, without having to leave town.

Unearthing something from every continent wasn’t in the cards once we realized we couldn’t find any Antarctica cuisine in Park City. You won’t eat on the same continent twice in a row except Asia— which is huge, and we’ll split up that back-to-back affair with East and West Asian entrants. Now let’s get eating—no passport required.

BRAZIL: THE BRIDGE CAFÉ AND GRILL

Just steps away from the Town Lift at Park City Mountain, The Bridge is on the actual bridge in Old Town. The Brazilian-inspired menu offers a few twists on the typical breakfast fare, and the Brazuca Omelet is a customizable highlight.

825 Main St., 435-658-5451

‘ALPINE’ EUROPE: The spirit of the Alps lives at the Goldener Hirsch. This Park City institution mixes Bavarian, Swiss, Austrian and Belgian influences to taste European ski culture. Start with some Bavarian Pull Apart Bread and finish with some Schupfnudeln, an Austrian potato noodle with braised mustard greens.

7570 Royal St., 435-649-7770

MEXICO: ALBERTO’S Anyone can throw something together and call it a breakfast burrito, but Alberto’s has a full menu of authentic options, all wrapped in a perfect tortilla. I highly recommend the chorizo, egg, potato and cheese burrito with spicy red sauce. The drive-through is fast, friendly and the perfect quick pick-up on the way to the hill.

1640 Bonanza Dr., 435-602-1145

The Bridge Café and Grill

Pull apart bread at Goldener Hirsch.

The Bridge Café and Grill

JAPAN: KUCHU SHABU

Few things are better than a traditional Japanese hot pot when it’s cold outside, and that’s exactly what you’ll get at Kuchu Shabu. Their variety of shabu-shabu is available with everything from vegetables to scallops to elk to Australian Wagyu beef. Their new location in Canyons Village makes Kuchu Shabu a perfect slope-side stop-in on the weekends or a post-ski dinner any day of the week.

Canyons Village, 2307 W. High Mountain Rd., 435-649-0088

INDIA: GANESH INDIAN CUISINE

With an enormous variety of authentic Indian dishes, Ganesh is a can’t-miss spot located in Prospector Square. The Aloo Sag with potatoes and creamy spinach is an outstanding vegetarian option, while the Lamb Biryani is an omnivore’s treat. Indian cuisine is also the world’s best comfort food, so take comfort in that.

1811 Sidewinder Dr., 435-538-4110

Kuchu Shabu

Alberto’s

Finding Relief Through Cannabis Topicals

Cannabis has quickly become one of the most sought-after skincare and body care ingredients on the market. From face oil to body lotion, bath bombs to eye cream, the potency of cannabinoids is changing personal care products. The team at Deep Roots Harvest, in partnership with Escape Artists, produces therapygrade cannabis topicals and has shared everything you need to know about these botanical-rich options.

WHAT ARE CANNABIS TOPICALS

Cannabis topicals are external applications that are applied to the skin—bath oils, lotions, balms, salves, ointments, creams, patches—and infused with cannabis. Depending on how they’re formulated and applied, cannabis topicals can contain other cannabinoids and plant-based ingredients that may help facilitate outcomes, such as soothing skin irritation, promoting relaxation and providing localized pain relief.

HOW DO THEY WORK?

As explained by the Deep Roots Harvest and the Escape Artists team, it’s important to understand how cannabis functions within the body. The endocannabinoid system includes chemical receptors in the brain, central nervous system and throughout the body’s organs that help regulate various systems. This can influence everything from mood, immune system function, inflammation, appetite and more. When cannabis-infused products are absorbed through the skin and by receptors, they may provide localized relief for inflammation and muscle soreness.

Because cannabis topicals address a localized area, they are not likely to produce a psychoactive effect—fewer cannabinoids can reach the bloodstream and travel to the brain. This means that people can enjoy the therapeutic effects of cannabis without experiencing intoxication.

Everyone processes cannabis differently, but Escape Artists’ topicals are formulated with penetration enhancers for higher bioavailability and absorption of cannabis compounds. This includes water-based options that absorb more quickly and effectively into the skin than oil-based products.

DOSING CANNABIS TOPICALLY

As with any cannabis product, the dosage dictates how pronounced the effect will be. The Deep Roots Harvest and Escape Artists team recommends approaching topical dosage as you would any other type of cannabis: low and slow. Use a smaller amount of cannabis topical than you would when applying noninfused lotions or balms. See how you feel and then increase the dosage as needed. For beginners, look for high CBD-ratio products. Escape Artists offers an 800mg CBD:40mg THC option, which is a 20:1 CBD/THC ratio and is recommended for individuals who are new to topical use. For high-potency, targeted relief, look for higher-dose THC and CBD products like the 800mg:800mg 1:1 product.

WHO SHOULD USE CANNABIS TOPICALLY

CBD and hemp-based topicals are available in every state. Topicals that contain THC are under state regulation and available to anyone in Nevada 21 and older. Many athletes and active individuals use cannabis topicals for recovery, as the active ingredient may benefit tense and sore muscles, tendons and ligaments. The antiinflammatory and antimicrobial properties of cannabis also make it ideal for several skin conditions, including acne, dryness, itchiness and more.

On the Table

FIRE AND IRON: COOKING IN THE GREAT OUTDOORS

Tips and tools for conquering the flames

BY LYDIA MARTINEZ

SUMMER AND GRILLING are synonymous. But to be honest, it’s a little tame. For adventurous souls, summer is a time to return to more ancestral cooking. Think open flames, hot coals and time in the wilderness. There is poking and prodding and tending food while your face gets hot, and everyone stands around in a hungry state, soaking up the smells of fresh pine air and dinner as it cooks. The great outdoor kitchen is calling. So here are your tips for cooking with flames and coals.

Chef John Murcko of Park City’s Firewood invites friends to join him in dining in the great outdoors.

FROM FIRE TO FEAST: OPEN FLAME COOKING WITH CHEF JOHN MURCKO FROM FIREWOOD ON MAIN

If ever there was a chef dedicated to cooking only using wood flame, it is Chef John Murcko. His passion was born of necessity. “Over 20 years ago, I bought some land surrounded by a national forest around Escalante, Utah,” he explains. “There was no power to the land because it was so remote, and there was no gas or anything. I didn’t want to go the propane route, and I decided to go with wood for my cooking.” From there, he started experimenting with different types of wood and imparting different kinds of flavor into food. He finally landed on digging long trenches and would build a big fire with different types of wood until they broke down into a glowing bed of coals.” How’s that for preheating?

His passion led him to open Firewood on Main in Park City, a restaurant that prepares the entire menu over wood fire. On the menu, you’ll find nods to the open fire and the natural results: smoked bread, roasted romesco, smoked trout and, of course, a curated range of meats. All cooked in the open flame. Ingredients are locally sourced whenever

possible. But at home in the great outdoors, Murcko likes to wrap food in foil or stuff a squash with filling and nestle them deep into the coals to roast.

Anyone who plays with fire and food in the great outdoors seems to be a master tinkerer at heart. They like to experiment, tweak, adjust and build. Murcko is no exception. “I love to build things,” he says. I started building different things to cook on. I created a spit, put different turkeys and chickens in

it and tied meats to it. And, wow! Those were some of the best-flavored turkeys I’ve ever had in my life.”

One of the biggest differences in cooking over coals and flame? It isn’t the technical cooking you learn in culinary school. It is more intuitive. “Working with these types of primitive cooking methods, it’s a lot of feel and touch,” says Murcko.

“In working with the more natural style of cooking rather than more of a sciencebased cooking. So it takes your hand, feeling how warm something is.”

Chef Murcko encourages experimentation when cooking meals over open coals and flame, but planning ahead is paramount.

WHERE TO EAT

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

Listings

SALT LAKE CITY & THE WASATCH FRONT

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 wood-fired crusts and toppings that range from pear to jalapeño.

Arempa’s–350 S. State St., SLC, 385-301-8905. 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.

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.

Asian Star–7588 S. Union Park Ave., Midvale, 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.

Avenues Proper Publick House

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376 8th Ave., SLC, 385-227-8628. 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.

The Bagel Project–779 S. 500 East, SLC, 801906-0698, 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.

The Baking Hive–bakinghive.com Online only, this homespun bakery uses real butter and cream. They offer gluten-free options, too.

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Bambara–202 S. Main St., SLC, 801-363-5454. 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, they turn out dishes with a community-minded sensibility.

La Barba–155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801-9018252. 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.

Barrio–282 E. 900 South, SLC, 801-613-2251. 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.

Biscotts Bakery & Cafe–1098 W. Jordan Pkwy. #110, 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.

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.

Boba World–512 W. 750 South, Woods Cross, 801298-3626. 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.

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.

Bombay House–2731 E. Parley’s Way, SLC, 801581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., 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 tandoorgrilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.

La Bonne Vie–555 S. Main St., SLC, 801-2586708. 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.

Braza Grill–5927 S. State St., Murray, 801-5067788. brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.

Bricks Corner–1465 S. 700 East, SLC, 801-9530636. 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.

Bruges Waffle and Frites–336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801486-9999. 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.

Café Madrid–5244 S. Highland Dr., Holladay, 801-273-0837. cafemadrid.net Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.

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.

Cafe Niche–779 E. 300 South, SLC, 801-4333380. caffeniche.com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.

Café Trio–680 S. 900 East, SLC, 801-533-8746. triodiningslc.com Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.

ON THE TABLE

When it comes to his style of outdoor cooking, Murcko has some insider knowledge to share for the novice. First: Get organized beforehand. “I always try to build myself tables where I can put my mise en place and keep it up out of the cooking area and off the ground. You’re setting yourself up with workspaces out of the dirt. I always look for big stumps to create little workstations and tables.” It makes for an organized outdoor kitchen and a methodical spot in the chaos of the uncontrollable things that can happen while cooking outdoors.

The second tip: Build a cooking space where you can add and take away coals to control the temperature. “The temperature of cooking outdoors is constantly changing. It’s not controlled,” says Murcko. “We can go from hot to cool pretty quickly. So whenever we do a big dinner somewhere in the mountains with a group of people, I’ll cook trench-style.” The fire will be built up and then reduced to coals in a dug out trench to keep it out of any wind. “I always have a spot that I call the fire feeder,” he adds. “Where you’re keeping a fire going and breaking out the coals.” Those fresh coals can be fed into the rest of the trench to maintain heat at any time during the cooking process. So, keep the fire going.

A common mistake? Going too far in the other direction. “You can overheat your fires,” says Murcko. “When they overheat, it causes char and burning. Or people will cook directly over the flames, touching your meats or vegetables, making it bitter. So cook more in a cool section rather than a direct flame.” Which requires patience, letting the wood break down into a warm, glowing bed. “This is where you have to have patience and not rush things because you have to allow the fire to work at its speed. So that can take prep time of a good hour and a half just to build the right fire,” he adds. “People try to rush that because the guests are arriving or they want to eat. If you rush it, you could essentially burn the outside of the food, but the inside would be raw because you just have extreme flame, not steady heat.”

If you’re brave, you can even cook directly in the coals themselves. Just the food, the heat, and a shovel to bury things and pull them out again. Murcko suggests harder vegetables: “What I really love is putting whole vegetables in that have a harder outside or a shell that I can remove and then eat the center. Like, cabbages are amazing.”

Squash, beets, carrots, peppers, and potatoes all work well. For softer vegetables, like cauliflower, you can put them in a seasoned stainless steel colander. You can even cook a steak directly on hot coals that will sear the outside.

One of Murcko’s specialties is cooking whole filets of salmon outside. “In Scandinavia, they’ll nail a piece of fish to a board and put it next to a fire,” he says. “I do that with a cinder block to angle the wood, and then I’ll have a fire burning in front of it for indirect heat.” Murcko will baste it, rub the fish down with different types of chili and spices, and squeeze citrus over it while cooking. “It’s one of

If you go:

Firewood on Main 306 Main Street, Park City

You can visit Firewood on Main in Park City seasonally. firewoodonmain.com

the juiciest fishes you ever had. I think that’s a great method. I do it with wooden pegs to hold the fish in place.” He does recommend using a filet with the skin on to help hold the fish together as it cooks.

In mid-November, Murcko often invites all his chef friends down to his property to pre-game Thanksgiving dinner. Since most resorts open around Thanksgiving, it is a last chance to gather and cook together. Every chef pulls out the stops and makes a dish.

“We did everything outside. It grew to a size of just under 50 people one year,” he reminisces. “And all these different chefs were cooking inside this 30-foot-long pit full of coals. Some were using cast iron, buried. Some chefs were roasting vegetables. Some were cooking over a grill grate. Some used the rotisserie we built. We had everything from duck to 20 different side dishes that were all built and all cooked over open flames.”

Now, that sounds like the type of Thanksgiving dinner I want an invite to.

Chef Murcko cooks fish on a plank, nailing it in place, over an open flame.

Caffe d’Bolla–299 S. Main St., 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.

Chanon Thai Café–278 E. 900 South, SLC, 801532-1177. 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.

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.

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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.

Carlucci’s Bakery–314 W. Broadway, 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.

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.

La Caille–9565 Wasatch Blvd., Sandy, 801-9421751. 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.

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 12 during evening hours and an indoor dress code.

Chile Tepin–307 W. 200 South, SLC, 801-8839255. 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.

Chip Cookies 155 E 900 S #101, SLC, 801-8892412. 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.

Christopher’s Prime–110 W. Broadway, 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 nonbeefeaters.

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 pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.

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.

Cupla Coffee–77 W. 200 South, SLC, 385-2078362; 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.

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.

Curry in a Hurry–2020 S. State St., SLC, 801467-4137. 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.

Desert Edge Brewery–273 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.

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La Casa Del Tamal–2843 S. 5600 West #140, West Valley City, 385-266-8729. lacasadeltamalutah.com.This West Valley Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.

Central 9th Market 161 W. 900 South, SLC, 385-332-3240. 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 more-than-just-breakfast deli menu and head next door to Scion or Water Witch to eat up.

City Cakes & Cafe–1860 S. 300 West, SLC, 801-359-2239. 7009 S. High Tech Drive, Midvale, 801572-5500. 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.

Citris Grill–3977 S. Wasatch Blvd., SLC, 801-2776113. 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.

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The Dodo–1355 E. 2100 South, SLC, 801-486-2473. 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.

Eggs in the City–2795 S. 2300 East, SLC, 801581-0809. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

Este Pizza–2148 S. 900 East, SLC, 801-485-3699; 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.

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.

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La Cevicheria–123 E. 200 South, SLC, 801-906-0016. @lacevicheriautah. It’s all about the ceviche. La Cevicheria has 11 unique varieties of ceviche (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.

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.

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.

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Cucina–1026 E. 2nd Ave., SLC, 801-3223055. 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.

Eva’s Bakery–155 S. Main St., SLC, 801-355-3942. evasbakeryslc.com A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.

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.

THE SIZZLE OF TRADITION: DUTCH OVEN COOKING WITH MARLIN BODILY

THE CLASSIC CAST IRON

DUTCH OVEN is the “Oﬃcial State Cooking Pot of Utah.” It is the utility cooking tool for Boy Scout campouts and family reunions. And that is how Marlin Bodily first started learning how to use a Dutch oven when he was recruited to help cook at a scout camp in 1989. Now, the owner of The Dutch Oven Shoppe, a traveling catering company, and the Dutch oven cooking instructor at Utah State University.

When Bodily started out, there was a bit of trial and error. “I did a little bit of cooking at scout camps with the young man. We’d have 8 or 10 boys, and so I would experiment on them using the Dutch oven,” says Bodily. “I mean, when you go out to camp, you’ve got to eat. And so that’s what we did.” It is universally accepted that Boy Scouts will eat just about anything and so make the best test subjects.

After 14 years of cooking for church members, friends, and family, Bodily started his traveling catering business and has run it with his family for over 20 years. It started with small dinners catered from the back of a pickup truck and has steadily grown to big events with 500+ people lining up to eat. If you’ve ever been to the Peach Days celebration in Brigham City, you’ve likely had Bodily’s famous Dutch oven peach cobbler.

Marlin has his family-sized kitchen set up and ready to go at a moment’s notice. When the Bodily family goes camping, all the meals are planned in advance, and the food is packed. “I have what we call a camp kitchen. It is a little box. It’s about the size of a foot locker,” he explains. “It’s got legs on it, and it holds everything in there that I need to cook with. It has my tongue, spoon, spatulas, lighter, gloves and lid lifter for the Dutch oven. I never

use any of that equipment anywhere else. When I grab that box, I know I have everything I need when I go cooking.” The impression is that no one else is allowed to touch the camp kitchen box either.

Charcoal is the other component of Dutch oven cooking. Bodily doesn’t really cook over an open flame. A Dutch oven is an oven, first and foremost. One of the first things he is asked in his classes is how much charcoal to use. “I tell them it’s all from experience. But to give a guideline to get started, I use circle briquettes. Each briquette equates to about 25 degrees. If you have a number 14 Dutch oven, you want to put 14 coals on top and 14 coals on bottom, and you’re looking at a 350-degree oven.”

Bodily had another particular tip for novice Dutch oven-ieers. “Cook inside a tent. I set up a 10-foot by 10foot tent, and I cook inside there,” he advises. “You have to block the wind when cooking in a Dutch oven. If you don’t block the wind, that wind will take that heat away, and you’ll never get your food cooked.”

What can you make in a Dutch oven? According to Bodily, you can make anything in a regular oven at home. Lasagne, pizzas, fall-off-the-bone ribs, cobblers, even cinnamon rolls. But it is best to keep the recipes straightforward. “I keep my recipes very simple. I have seen recipes with 20 different ingredients,” Marlin says. “Don’t do that. I don’t do that. I don’t think you can pick up the flavor from each one of those ingredients. And that’s how I tell them at school when I’m teaching a class. Keep the recipe simple, then you won’t get so overwhelmed.”

For a beginner, Bodily says to start with a smaller oven and a recipe you are familiar with. A ten-quart oven is a good size to begin with so that it isn’t too heavy, and you’ll get to experiment and see if you like using it before buying bigger ones. Anything over 14 quarts can be hard to move solo once they are filled. He prefers the Lodge ovens. But recommends that you buy all the same brand.

The Dutch oven is the official state cooking pot of Utah. Find out more

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.

Fillings & Emulsions–1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com. This little West-side bakery is worth 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.

Finn’s Cafe–1624 S. 1100 East, SLC, 801-4674000. 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 Benedicts in town), served until the doors close at 2:30 p.m.

Five Alls 1458 Foothill Dr., SLC, 385-528-1922. fivealls.com. Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.

Fleming’s Prime Steakhouse–20 S. 400 West Ste. 2020, The Gateway, SLC, 801-3553704. 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.

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Franklin Avenue–231 S. Edison St., SLC, 385-831-7560, franklinaveslc.com. The menu offers intelligent, well-executed plates. There is a burger (a Wagyu burger, actually) but Dungeness crab, as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.

Franck’s–6263 S. Holladay Blvd., SLC, 801-2746264. 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.

Granary Bakehouse–1050 E. 900 South, SLC, 385-212-4298. 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.

Grand America–555 S. Main St., SLC, 801258-6000. 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.

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.

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.

FUSION AT ITS BEST

At J. Wong’s Thai & Chinese Bistro, try the Walnut Shrimp, a lightly breaded shrimp in a rich creamy sauce topped with honey-glazed walnuts, paired with traditional vegetable fried rice or a spicy chicken dish like Black Pepper or Thai Basil stir-fry.

Himalayan Kitchen–360 S. State St., SLC, 801-328-2077; 11521 S. 4000 West, South Jordan, 801-254-0800. himalayankitchen.com. Indian-Nepalese 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.

Hong Kong Tea House & Restaurant–565 W. 200 South, SLC, 801-5317010. 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 expvlore.

HSL–418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent.

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.

Indochine–230 S. 1300 East, 801-582-0896. indochinesaltlake.com. Vietnamese cuisine is underrepresented 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.

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.

Kathmandu–3142 S. Highland Dr., SLC, 801-466-3504; 250 W. 2100 South, SLC, 801-9354258; 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.

Kaze–65. E. Broadway, SLC, 801-800-6768. kazesushiut.com. Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combos. 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.

King’s Peak Coffee–412 S. 700 West, 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.

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, multipurpose 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.

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.

Krua Thai–212 E. 500 South, SLC, 801-3284401. 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.

Kyoto–1080 E. 1300 South, SLC, 801-487-3525. 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.

Layla–

4751 S. Holladay Blvd., Holladay, 801-2729111. 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, 801441-1228. lazizkitchen.com There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

ON THE TABLE

“One advantage to having all the same brand is the lid will interchange,” he points out. “It doesn’t matter which size oven I have, the lid will fit. If you have a conglomeration of ovens, you got a problem.”

And the universal question: should you wash your Dutch oven? “Every time I use an oven, I wash it. I don’t always use soap, but I have hot water there,” Bodily says. “I’ll take a scraper, and I will scrape out all the big stuff and then wash out the oven until it’s clean, I rinse it and then let it dry. Once it’s dry, we spray it with the canola oil and wipe out the excess. Then that oven is ready for use next time.” He adds, “Sometimes you have to use soap in your oven, particularly if it’s a tomato-based product like baked beans or even barbecue sauce for ribs. Sometimes, you need soap to get that out of there.” Clean it right away, and the seasoning will stay intact. After all, that’s where the magic happens.

“The interesting thing,” finishes Bodily, “is you take, for example, lasagna. I can do lasagna in a Dutch oven, and it’s great. And you do lasagna in the oven at home, and it’s good, but there’s a different flavor to it. And I think that’s because of the Dutch oven itself and the seasoning in it that makes it special.” There is something special about a time, a place, and friends gathered ‘round a Dutch oven that adds another layer of seasoning.

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, 801-596-5700. 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.

2024

DIN I NG AWARD Matteo–

439 E. 900 Sout, SLC, 385-549-1992. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.” The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.

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.

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Log Haven–6451 E. Mill CreekCanyon Road, SLC, 801-2728255. log-haven.com Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David 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.

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.

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.

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.

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Manoli’s–402 E. 900 South, SLC, 801-532-3760. manolison9th.com

AWARD

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.

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.

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.

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 verdesmothered breakfast wrap and the pancakes offer serious sustenance.

2024 DIN I NG AWARD Mint Sushi–8391

S. 700 East, Sandy, 385-434-8022; 3158 E. 6200 South, Cottonwood Heights, 801-4179690; 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.

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 cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll.

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 charming cafe comes with a very pretty patio.

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Market Street Grill–48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801942-8860; 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.

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.

When Dutch oven cooking, each charcoal briquette increases the oven’s internal temperature by about 25 degrees.

My Thai–1425 S. 300 West, SLC, 801-505-4999. 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.

Nomad East–1675 E. 1300 South, SLC, 801-8839791. 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.

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.

Oasis Cafe – 151 S. 500 East, SLC, 801-3220404. 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.

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

Old Cuss Cafe–2285 S. Main St., South Salt Lake. oldcuss.com More than a coffee shop, this warm, mountain-man-style cafe serves plant-based food, craft coffee and a rotating menu of seasonal fare.

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Oquirrh–368 E. 100 South, SLC 801359-0426. oquirrhslc.com Little and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

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.

The Oyster Bar–48 W. Market St., SLC, 801531-6044; 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.

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-butnot-fast-food stops. The perfect downtown lunch.

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Pago–878 S. 900 East, SLC, 801-5320777. pagoslc.com Tiny, dynamic and fooddriven, 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.

The Park Cafe–604 E. 1300 South, SLC, 801487-1670. 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.

BANH MI AT OH MAI

The Sinner Banh Mi (braised pork belly, black pepper, lettuce, cucumber, cilantro, pickled carrots and soy sprouts, jalapeños and chili-lime fish vinaigrette) is crispy, spicy, fatty, acidic, fresh...and delicious!

Passion Flour Patisserie–165 E. 900 South, SLC, 385-242-7040. passionflourslc.com

A vegan-friendly cafe located in an up-and-coming 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.

Pat’s Barbecue–155 W. Commonwealth Ave., SLC, 801-484-5963; 2929 S. State St., SLC, 385-5280548. 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.”

Red Rock Brewing–254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337; 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.

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.

Pho Tay Ho–1766 S. Main St., SLC, 385-2400309. photayho.com. One of the best Pho joints around is an unassuming house on the southside of Salt Lake City. The family-owned-and-operated noodle house keeps their menu small but full of flavor.

Pho Thin–7307 Canyon Centre Parkway, Cottonwood Heights, 801-485-2323. phothinslc.com. 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.

Pig & A Jelly Jar–401 E. 900 South, SLC, 385-202-7366; 227 25th St., Ogden, 801-605-8400. pigandajellyjar.com. Great chicken and waffles, local eggs and other breakfasts are served all day, with homestyle additions at lunch.

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, 801233-1999; 10627 Redwood Rd., South Jordan, 801495-4095. 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 institution, more locations have popped up around the valley to serve more than just the collegiate crowd.

Pizzeria Limone–613 E. 400 South, SLC, 801953-0200; 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, 801-7023580. 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.

Pleiku–

264 S. Main St., SLC, 801-359-4544. 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 full-bowl meal or a preprandial cup.

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.

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Pho 777–3585 S. Redwood Rd., West Valley City, 385-528-0189. pho777utah.com. Pho 777 stands out. among other Pho joints. The broth is made from bones. It is made every day. The ingredients are fresh and it all comes together to allow the soup sipper to improvise, as is required.

Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights, 801-942-5555. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain

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.

Where to ‘Wine’ Down

Uncorking the Wasatch: Three local wine experts share insider tips for finding the perfect pour

BY LYDIA MARTINEZ

WHEN YOU THINK of the storied wine regions of the world, Utah doesn’t even land on the list. And yet, our wine narrative has a deep history in our red soil. Early pioneer settlers were sent by Brigham Young on “wine missions” to Southern Utah to cultivate vineyards and produce wine. The Word of Wisdom, created by Joseph Smith, was a health code barring alcohol (amongst other things), was more of a guideline rather than a commandment at the time. And at one time, wine could be used for paying tithing, was used in Sunday services, medicinally and generally enjoyed by the public at large. Since the Latter-Day Saint settlers were also entrepreneurial to their core, the wine they produced was also sold to miners and exported out of state for profit.

By all accounts, the “Dixie Wine Mission” wine was very good. Both in terms of quality and in terms of everyone getting a little too drunk. Which may have accounted for the tolerance early Saints had for alcohol evaporating. As the culture changed and the rules around drinking moved into a “thou shalt not” commandment territory, the vineyards were torn up and replaced with other crops and the wine making enterprises went dry.

Like the earlier Mormon pioneers, we are fortunate to have wine enthusiasts and professionals, paving the way, bringing back Utah’s wine culture and stories against the backdrop of our unique liquor laws and a burgeoning community that loves a good sip. From wine educators, to restaurateurs, to wine bars, to wineries, Utah’s wine scene is uncorked.

Sample a rotating selection of unique wines at Casot Wine Bar in Salt Lake City.

SALT LAKE’S WINE SCENE DECANTED

The best spots for a glass of wine in the city

BTG WINE BAR

The name says it all. BTG (By The Glass) serves over 75 wines by the glass. Located in the speakeasy-like basement of Caffè Molise, the deep banquettes and wood bar make for a beautiful place to grab a glass of wine and tapas after work. Even the serious wine-loving couple from out of town will be impressed by the selection and lush atmosphere.

If you go:

BTG Wine Bar

404 S. West Temple | btgwinebar.com

CUCINA WINE BAR

An Avenues deli by day, fine dining and wine bar by night, Cucina pairs fantastic meals with wine. With an extensive wine list and a rotating menu, visit for a romantic dinner with your wine-loving sweetheart. Look for the menu’s section labeled “interesting wines.” These are curated by the globe-trotting owner and are guaranteed to be bold and surprising.

If you go:

Cucina Wine Bar

1026 E. 2nd Ave. | cucinawinebar.com

BAR À VIN

The new kid in town is Bar à Vin. Located on State Street, where The Republican shuttered, this up-and-comer has a selection of 120 wines served at the ideal temperature with special equipment to ensure perfect flavor profiles every time. They offer wine by the glass or curated flights like the ‘Poolside Pour’ and ‘For the Swifties.’ This is the place to bring the friend who is wine-curious.

If you go:

Bar à Vin

917 S. State Street | baravinslc.com

The St. Regis Deer Valley elevates every touch point, offering exquisitly furnish rooms, responsibly sourced seafood with prime market cuts, and equal parts adventure and relaxation.

Let us curate your defining destination, brimming with on-site activities and luxury that bring the singular St. Regis experience to you.

FEATURED EXPERT: FOX SCHOOL OF WINE

ADULT RECESS WITH FOX SCHOOL OF WINE IN PARK CITY

A playground for your palate every Friday night

ADULT RECESS SHOULD ALWAYS INCLUDE WINE . At least, that is what Kirsten Fox from Fox School of Wine believes. Almost every Friday night, her team of talented and knowledgeable wine educators open the doors for recess at the Treasure Mountain Inn in Park City. But stuffy and stiff, is the opposite of what you’ll get. “Many people have the impression that wine classes are probably very serious and intimidating, and they avoid them,” says Miss Fox. “Our classes, based on our company’s motto, are first fun, then tasting and then learning. Since our focus is on fun, we try to make a class that is appropriate for anyone from a new drinker all the way up through about an advanced beginner to an intermediate wine enthusiast.” Each class has a unique theme, and a “professor” to guide you through the five wines you’ll taste.

Kirsten is a Certified Executive Sommelier, and has years of experience in wine education, but her goal has always been to create a comfortable and approachable atmosphere to enjoy wine. Part of the approachability in her wine classes is to pour wines that are both readily available in the state-operated liquor stores, and also to feature bottles that come in under a $40 price point. “These are approachable, non-luxury wines that you can use to learn more about wine and wine regions. They’re also not ones that will break the bank.” Which means if you fi nd one you love, it is easy to get a bottle or two.

In addition to Recess on Main, Fox School of Wine also hosts

white-glove private history and wine field trips that masterfully pair a respectful sense of place with a tip of the glass. The Saints and Sinners tour covers Salt Lake City history and the Mines and Wines tour takes guests through Park City. These tours are for groups and must be booked privately in advance. At the end of the day, Fox School of Wine is all about community. “There are so many connections that happen between a bottle of wine and friends at a table,” says Fox. “The social connection from sharing an experience over a bottle of wine or a class with other people that like wine, it’s invaluable, especially these days when we’re all trying to fi nd ways to connect with each other.”

Fox School of Wine offers classes, tours and tastings. Learn more at foxschoolofwine.com.

The ‘Saints and Sinners’ tour covers Salt Lake City history.

Fox School of Wine field trip group

Learn from the Sommelier.

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.

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

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 old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.

Rawtopia–3961 S. Wasatch Blvd., SLC, 801-4860332. 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.

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.

A BETTER BREAKFAST BURRITO

Red Iguana’s Sunrise Burrito is enough to put most people in a pleasant food coma: pork chile verde burritos that are also smothered in chile verde and melted jack cheese and topped with two eggs.

Rio Grande Café–258 S. 1300 East, SLC, 801-3643302. 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.

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.”

Roots Café–3474 S. 2300 East, Millcreek, 801-277-6499. rootscafeslc.com A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

FEATURED EXPERT:

WINE ACADEMY OF UTAH

SIPS WITH A SIDE OF COMMUNITY FROM WINE ACADEMY OF UTAH

Wine takes flight in the garden at Tracy Aviary

JIM SANTANGELO, THE OWNER of Wine Academy of Utah is like everyone’s favorite wine uncle. When he shows up to run an event, he is the perfect mix of emcee, comedian, sommelier and cheerleader. His knowledge of food and wine is vast. But he manages to make wine “fun, educational, and entertaining,” in his own words. “So there’s this light-hearted goodness with it. I’ll do a deep dive with somebody, if they want, on a dramatic characteristic or a winemaking technique during the presentation.”

But don’t be fooled by jovial Jim. He also teaches Wine & Spirit Education Trust (WSET) Certification classes. Which is serious business. “It’s funny because when I shift over, I’ll have people who go

to my wine tasting events, and then they’re in the certification class, it’s like, Oh, that’s Jimmy, the teacher now,” says Santangelo. “The fun and the entertainment is lower because I’m accountable for you to pass an exam. I want to provide you with the proper education and the tools necessary. I’m light-hearted about it, but it’s defi nitely different. One person told me, ‘I loved it, but I just didn’t laugh as much.’”

In addition to providing a professional certification, you can also find Santangelo hosting various wine tasting events throughout the summer, including the Wine Take Flight event at Tracy Aviary on the third Thursday of every month through August. When it comes to wine tasting, Santangelo has some strong feelings, “Wine events are no longer sit down, be quiet, listen to me, formal settings. They have evolved into experiences where you can come in and you’re shown how to assess the wine, how to look at it, smell it, put it to the palate. We lead you in those aromatic characteristics. Engage with you and see where you’re at with it,” says Santangelo. And then a good instructor will back off and let you enjoy the wine and the setting and the person you’re with. We’ll drink to that!

UTAH’S WINERIES RESURRECTED

Utah pioneers are getting back to our roots with vineyards and wineries sprouting up around the state. Here are a few notables working to cultivate our wine culture.

OLD TOWN WINE CELLARS

Old Town Wine Cellars is not a vineyard, which means that they don’t grow their own grapes. They do however source “fine wines from top wine growing regions to blend and bottle in historic Park City, Utah.” Their wines are approachable and playful. With names like Townie Rosé and Outlaw Reserve, they evoke a sense of place. You can visit their bar and lounge, where you can try a flight, or their bottle shop if you want to bring a bottle or two home.

If You Go:

Old Town Cellars

408 Main Street, Park City otcwines.com

SPANISH VALLEY VINEYARD & WINERY

Specializing in single-vineyard estatebottled wines. Spanish Valley Vineyard and Winery tends the vines, grows the grapes, and handles fermentation and bottling from start to finish. They have four wines: Cabernet Sauvignon, Cherry (made with cherries from Payson, Utah), Riesling, and a Gewurtztraminer in sweet and dry finishes. Tastings are $20 per person, Tours are $50 per person. They also have a Bed & Breakfast, so you can stay at the vineyard.

If You Go:

Find out more:

Visit wineacademyofutah.com. Santangelo also talks food and drink with Radio From Hell host, Bill Allred on the Let’s Go Eat and Drink podcast: letsgoeat.podbean.com

Spanish Valley Vineyard & Winery 4710 Zimmerman Ln., Moab

Text before you arrive to arrange a tour or tasting: (435) 634-1010 moabwinery.com

Wine Academy of Utah’s Jim Santangelo gives a presentation at Water Canyon Winery.

IG WINERY

IG Winery (once known as Iron Gate), is located in Cedar City. They originally opened in 2012, as the first commercial winery in the state. From selling their wine in a small shed to a beautiful tasting room in the historic downtown area, IG Winery paved the way for other operations. When you go, get a flight and find your favorite. Or make a reservation to visit their vineyard outside Rockville, Utah and have a private tasting to learn more.

If you go:

IG Winery & Tasting Room 59 W. Center St., Cedar City igwinery.com

WATER CANYON WINERY

Nestled against the red cliffs in Hildale, Water Canyon Winery specializes in natural wines, which means they don’t add preservatives or non-native yeast during the winemaking process. They offer both estate wines with a vineyard on site, and blended and bottled wines. You can book a private tasting for $25 / person or host a private event or wedding at their beautiful location.

If you go:

Water Canyon Winery 1050 W. Field Ave., Hildale Call before you arrive to arrange a tasting: 435-229-4747 watercanyonwinery.com

Water Canyon Winery

COZY, CURATED, CASOT

The perfect neighborhood wine bar

WINE BARS ARE THEIR OWN SPECIAL NICHE IN THE BAR scene, and Casot’s niche is both a co-working space and a wine bar that does an impressive day to night transformation. The name Casot comes from an exclusively Italian lineage, meaning, “a tiny stone house in the middle of the Italian vineyards that provided drinks and food for the workers.” It would provide a place to rest outside of the hot sun, a place to take shelter from sudden summer storms or a place to recharge with a drink after a hard day’s work. The bar in Casot is appropriately vintage, and the space is tight with a nice garage-door style patio for warmer seasons. It is a walkable neighborhood watering hole in the 15th and 15th area.

Unlike most wine bars, the selection at Casot is limited. With an especially limited selection of wines by the glass, Scott Evans, the founder of the Pago Restaurant Group hand

selects each varietal. “I wanted 10 to 15 wines by the glass at all times, but wines that change every week. Not every single wine, but there’s always about three to five new wines every single week,” says Evans. “My vision was to special order the wines, so they’re either exclusively at the restaurant or very few places in Utah, and then just rotate them through.” The unifying rule of thumb? “I’ll carry anything I would personally enjoy,” says Evans.

The team behind the bar are well educated and will walk you through the wine list and help you narrow down your choices. On any given day, you’re likely to find a light, medium and full red, a sparkling wine or two, and some more unusual choices, like a Pétillant Naturel wine. Pét-Nats are rustic sparkling wines produced in the méthode ancestral, one that predates champagne. Pét-Nat wines tend to have a light and fizzy mouthfeel. They are generally lower in alcohol as well, which may be part of the appeal.

“I see more people being a little bit more cautious on how much they drink when it comes to alcohol by volume. And Pét-Nats are a great option, because they’re generally 10 to 11% alcohol versus 13% or 14% for some sparkling wines,” says Evans.

In addition to Casot, the Pago restaurants offer a full wine list and special event wine dinners, often with the vintner present. Sign up for their newsletter to get all the insider information. Visit Casot Wine + Work in the heart of Salt Lake City’s 15th and 15th neighborhood. Learn more at

When asked about recent wine trends, Evans says, “Something that really shocked me is the success of the skin-fermented white wines, which are called orange wines.” But patrons of Casot seem to really love the orange wines which can range from a light coral tint up to a bright stained-glass tangerine. “Two years ago, there were zero orange wines available in the state,” says Evans. “And now there’s three or four. It reminds me of rosé 20 years ago, where the perception of rosé was that it was just all sweet and not delicious and unique and high quality. And orange wines don’t really have the stigma, but they were just so foreign. No one knew about it. Now people are asking about orange wines.”

FEATURED EXPERT:

SCOTT EVANS WITH PAGO RESTAURANT GROUP

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.

R&R BBQ 307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com Tasty, reliable and awardwinning barbecue define R&R. The Ribs and brisket are the stars, but fried okra steals the show.

Ruby Snap Fresh Cookies–770 S. 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.

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.

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 lowkey 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.

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.

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Saffron Valley–1098 W. South Jordan Pkwy., South Jordan, 801-438-4823; 479 E. 2100 South, SLC, 801-203-3754. 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. The SLC location combines the best of her others: Indian street food, classics and the Indian-Anglo bakery.

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.”

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.

The Salt Republic–170 S. West Temple, SLC, 385-433-6650. exploretock.com/the-salt-republic-salt-lakecity. 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.

Shaken and Stirred: 30 Years Behind the Bar at the Alta Club

Veteran bartender John Hiner has plenty of stories to tell

BY LYDIA MARTINEZ

JOHN HINER HAS SEEN a lot from the storied bar at The Alta Club. From making classic cocktails to mixing it up with movers and shakers, he’s been a fixture there for over 30 years, and he has tales to tell.

“I’ve had to reinvent myself perhaps 12, 15 times in the course of bartending,” Hiner says. “There’s nothing new under the sun as far as bartending. People have been bartending for 2,000 years, but we have trends that come upon us. One day, we are mixologists, throwing everything but the kitchen sink into our drinks. Other times, we are purists and ‘refine’ all the old drinks.”

THE TASTE OF NOSTALGIA

The old drinks are really what Hiner likes to make more than anything. His Old Fashioned is famous. “John Landis, the director, his wife likes my Manhattan, so they come sometimes,” he casually mentions as an aside. “What I like to make are the ‘memory drinks,’” he says. “It’s one of my specialties. These older fellows and ladies will come in, and I’ll bring out a drink they loved from the ’50s or ’60s. I’ll try to make it just so. They get that look on their face, and suddenly, they are back with their babe, back in the day. Th at is the biggest reward. The taste of nostalgia. They’ll order a second one, and you’re like, yes! I got it.”

The biggest secret to Hiner’s long career behind the bar? “Just be friendly. People don’t know how to be friendly,” he says. “I knew everybody’s kids’ names. I knew everybody’s dogs’ names. I knew where they lived. I knew what they liked, knew what they liked to eat. You get to know your clientele.”

Especially in a place like The Alta Club, where the clientele are regulars.

Veteran bartender John Hiner at the historic Alta Club bar.

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.

Sauce Boss Southern Kitchen— 877 E. 12300 South, 385-434-2433 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 house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.

Sawadee Thai–754 E. South Temple, SLC, 801328-8424. 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.

Settebello Pizzeria–260 S. 200 West, SLC, 801322-3556. 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.

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.

Sicilia Mia–4536 S. Highland Dr., Holladay, 801274-0223; 895 W. East Promontory, Farmington, 385988-3727. siciliamiautah.com A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

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.

Silver Fork Lodge–11332 E. Big Cottonwood 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.

Siragusa’s Taste of Italy–4115 Redwood 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.

Skewered Thai–575 S. 700 East, SLC, 801-3641144. 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.

Slackwater Pizza–684 S. 500 West, SLC, 801386-9777. slackwaterpizzeria.com The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.

“But oftentimes, you’re just making their day better. That’s what a bartender needs to do. You need to leave that outside world out.”

When you think of your clientele as family and The Alta Club as their home away from home, like Hiner does, everyone is a relative. “I like the variety of people you meet here,” he says. “Like the old jazz coach, Frank Layden. He brings me books all the time. I also got to work with Mitt Romney quite a bit during the Olympics. And he still talks to me about things he’s doing. And I used to know Senator Hatch and Neil Armstrong, who walked on the moon. I met Diane Keaton and Danny Trejo, from both ends of the acting spectrum.”

A NEW CHAPTER FOR A STORIED BAR

Hiner is a self-proclaimed bookaholic, to the point the members of the Alta Club bring him books all the time. He talked with relish about some of the great authors who have visited over the club’s long history. “Sir Arthur Conan Doyle has been here,” Hiner says. “His first Sherlock Holmes book, A Study in Scarlet, was about blood atonement within the early Mormon Church. They’d sent a killer to England to effect revenge. And so the Mormon Church wrote him a letter, ‘Dear Sir Arthur Conan Doyle, we’re not savages. Please come visit us.’ And to their surprise, he did. He came and stayed at the Hotel Utah. But he likes to have a drink and a cigar. So he came to the Alta Club.” Hiner says the Club also hosted Mark Twain when he famously passed through Utah on his way to San Francisco and eventually the Sandwich Islands. “Of course, when he came to Salt Lake, he needed a drink,” Hiner says. “So he came here. He’s a Sagittarius man. Same as myself.” If Mr. Twain happened to be a bartender in modernday Salt Lake City, he’d be John Hiner. Gruff, observant, studied in human nature, dedicated to his craft without taking it too seriously, skilled at reading people and bookish—with a winking sense of humor.

The bar at the Alta Club is changing. It was recently remodeled from top to bottom, and Hiner is at the bar a little less frequently these days. “It’s been an interesting ride here,” he says, winking. “I’ve enjoyed all of it, mostly.”

JOHN HINER’S FAMOUS MUDDLED OLD FASHIONED

INGREDIENTS:

• 1/2 orange, peeled

• 5 cocktail cherries

• 3 dashes of orange bitters

• Simple syrup (“a copious amount,” to fill about one-fifth of the glass)

• Whiskey (to taste)

• Ice (optional for serving)

INSTRUCTIONS:

Prepare the Fruit: In a sturdy glass, place the peeled half orange and cherries.

Muddle: Add three dashes of bitters and a generous amount of simple syrup to the glass. Using a muddler, crush the fruits thoroughly to release their juices and flavors, effectively creating a fruit-infused syrup.

Mix the Drink: Pour in the whiskey. The amount of whiskey can be adjusted according to personal preference.

Serve: You can either mix the drink directly on the ice to keep it chilled or shake it up with ice and strain it into a fresh glass. If shaking, ensure to shake vigorously to mix thoroughly.

A final tip: “I don’t like to strain the fruit out. People like to have a spoon with this cocktail because there’ll be that much fruit on the bottom. They seem to enjoy eating that fruit to no end.”

SLC Eatery–

1017 S. Main St., SLC, 801-3557952. slceatery.com. The SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

So Cupcake–

4002 S. Highland Dr., SLC, 801-2748300 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.

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.

Spencer’s–255 S. West Temple, SLC, 801-238-4748. 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.

Spitz Doner Kebab–35 E. Broadway, SLC, 801364-0286. 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.

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.

Stanza–454 E. 300 South, SLC, 801-746-4441. stanzaslc.com Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene!

Stella Grill–4291 S. 900 East, SLC, 801-288-0051. stellagrill.com A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch.

Stoneground Italian Kitchen–

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

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.

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Table X–1457 E. 3350 South, SLC, 385528-3712. tablexrestaurant.com. A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake). Expect surprises.

ON THE TABLE

Takashi–18 W. Market St., SLC, 801-5199595. 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.

URBAN HILL’S BRUNCH

The cocktail menu features bold “restoratives” and the tasty brunch menu is divided into sweet and savory. Try both with a sweet cornbread skillet or a chili eggs benedict.

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.

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, 801331-8033. 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.

Tea Rose Diner–65 E. 5th Ave., Murray, 801685-6111. 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.

Thai Garden–868 E. 900 South, SLC, 801-3558899. thaigardenbistroslc.com Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cram.

Tiburon–8256 S. 700 East, Sandy, 801-255-1200. 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.

Tonyburgers–613 E. 400 South, SLC, 801-4190531; Other Utah locations. tonyburgers.com This homegrown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

Tosh’s Ramen–1465 S. State St., SLC, 801466-7000. 1963 E., Murray Holladay Rd., Holladay Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location.

Tsunami–1059 E. 900 South, SLC, 385-900-0288; 7628 S. Union Park Ave., Midvale, 801-676-6466; 10722 River Front Pkwy., South Jordan, 801-7481178; 1616 W. Traverse Pkwy., Lehi, 801-770-0088. tsunamiutah.com Besides sushi, the menu offers crispylight tempura and numerous house cocktails and sake.

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.

Tuscany–2832 E. 6200 South, SLC, 801-277-9919. 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.

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 cocktails, organic wines and coffees.

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.

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.

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Urban Hill–510 S. 300 West, SLC, 385-295-4200. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.

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.

2024 DIN I NG AWARD Wildwood Restaurant–564 E. 3rd Ave., SLC, 801-831-5409. wildwoodslc.com. Wildwood is a sure thing on any given night and those of you who can remember Chef Ritchey’s early days at Pago will see some of that heritage on the menu, including those beautiful little pillows of golden potatoes topped with a decadent clutch of sturgeon roe.

Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC, 801-889-3615. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.

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2024

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.

Yoko Ramen–473 E. 400 South, SLC, 801-8765267. 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.

2024

DIN I NG AWARD

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.

Vessel Kitchen–905 E. 900 South, SLC, 801-810-1950; 1146 E. Fort Union Blvd., Midvale, 801-337-5055; 11052 S. State St., Sandy, 801-3492544; 1784 Uinta Way, Park City, 435-200-8864. See more locations: vesselkitchen.com. Each of Vessel’s six locations is in an area of Utah they feel they can engage with the local populace through straightforward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.

Zao Asian Cafe–400 S. 639 East, SLC, 801595-1234; 2227 S. Highland Dr., SLC, 801-467-4113; Other Utah locations. zaoasiancafe.com It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

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

Apex–9100 Marsac Ave., Park City, 435-604-1402. 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.

DIN I NG AWARD

2024

Back 40 Ranchhouse–1223 US Highway 40, Heber City, 435-6543070. back40utah.com For the meat-andpotatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.

Baja Cantina–1355 Lowell Ave., Park City, 435649-2252. 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.

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.

The Blue Boar Inn–1235 Warm Springs 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.

The Brass Tag–2900 Deer Valley Dr. East, 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.

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.

Butcher’s Chop House & Bar–751 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.

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.

ON THE TABLE

Chimayo–368 Main St., Park City, 435-649-6222. 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 avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish.

El Chubasco–1890 Bonanza Dr., Park City, 435645-9114. 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.

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.

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.

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.

Edge Steakhouse–3000 Canyon Resort 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.

Firewood–306 Main St., Park City, 435-252-9900. 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.

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.

Freshie’s Lobster Co. – 1915 Prospector 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.

Fuego–2001 Sidewinder Dr., Park City, 435- 6458646. fuegopizzeria.com Off the beaten Main Street track, this pizzeria is a family-friendly solution to a skihungry 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.

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.

Grappa–151 Main St., Park City, 435-645-0636. grapparestaurant.com Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hardto-find Italian wines as well as flights, including sparkling.

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.

2024 DIN I NG AWARD

Handle–136 Heber Ave., Park City, 435602-1155. 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.

Hearth and Hill–1153 Center Dr., (Newpark), 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.

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.

2024 DIN I NG AWARD KITA at the Pendry–2417 W. High Mountain Rd., Park City, 435-513-7213. pendry.com. This hotel resturant pulls off its moniker of a “Japanese-Inspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.

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.

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 else.

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 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.

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.

Mustang–890 Main St., Park City, 435-658-3975. 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.

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.

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.

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.

Rime Seafood & Raw Bar–9850 Summit View Dr., Park 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.

Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-615-6240. 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.

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

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.

2024 DIN I NG AWARD

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.

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.

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.

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.

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 full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

2024 DIN I NG AWARD Tupelo–1500 Kearns Blvd., Park City, 435-292-0888. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the vegan-friendly grilled cauliflower steak with herb-chili pesto.

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 are a must.

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.

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.

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.

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.

Zermatt Resort–784 W. Resort Dr., Midway, 435-657-0180. zermattresort.com The charming, Swiss-inspired resort hosts both the high-end, but straightforward, Z’s Steak & Chop Haus and the less formal Wildfire Smokehaus, home to smoked meats and draft beer.

NORTHERN UTAH

The Beehive Pub & Grill–255 S. 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.

Caffe Ibi – 52 Federal Ave., Logan, 435753-4777. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

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

The Huntington Room at Earl’s Lodge–3925 E. Snowbasin Rd., Huntsville, 888-4375488. snowbasin.com Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

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.

Mandarin–348 E. 900 North, Bountiful, 801298-2406. 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.

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.

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.

Rovali’s Ristorante – 174 E. 25th St., 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.

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.

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.

Table 25–195 25th St., Ste. 4, Ogden, 385-2441825. 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.

Tona Sushi–210 25th St., Ogden, 801-6228662. tonarestaurant.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.

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, 385-2441471. 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.

PROVO & CENTRAL UTAH

Bam Bam’s BBQ–1708 S. State St., Orem, 801-225-1324, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.

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, 801-5810222. bombayhouse.com Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

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.

Communal–102 N. University Ave., Provo, 801373-8000. 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.

ON THE TABLE

The Foundry Grill–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-932-2295. sundanceresort.com The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet.

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, bright-flavored, mostly vegetarian dishes.

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

Station 22–22 W. Center St., Provo, 801-607-1803. 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.

The Tree Room – 8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-627-8313. 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.

MOAB & SOUTHEAST UTAH

ST. GEORGE & SOUTHWEST UTAH

Anasazi Steakhouse–1234 W. Sunset Blvd., St. George, 435-674-0094. 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.

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.

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.

Bear Paw Café–75 N. Main St., St. 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, world-class french toast and fresh crepes.

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.

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.

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.

Mom’s Café–10 E. Main St., Salina, 435-529-3921. 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.”

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.

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.

Rib & Chop House–1676 S. Convention Center Dr., St. George, 435-674-1900. ribandchophouse.com/stgeorge-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.

Peekaboo Canyon Wood Fired Kitchen – 233 W. Center St., Kanab, 435- 6891959. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

DIN I NG AWARD

2024

Hell’s Backbone Grill–20 N. Highway 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.

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.

Moab Brewery–686 Main St., Moab, 435-2596333. 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.

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.

Canyon Breeze Restaurant— 1275 E. Red Mountain Cir., Ivins, 435-652-5728. redmountainresort. com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.

Cappeletti’s Restaurant–36 E. Tabernacle St., St. George, 435-986-4119. cappelettisrestaurantstgeorge.com. A family owned Italian restaurant. 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 Alfredo’s Saint George–

1110 S. Bluff St., St. George, 435-656-5000. chefalfredos. com. Authentic Italian cuisine in the heart of Southern Utah. With incredible food and outstanding service, Chef Alfredo’s is a must for a date night or special occasion.

George’s Corner Restaurant & Pub–2 W. St. George Blvd., St. George, 435216-7311. georgescornerrestaurant.com This comfy neighborhood hangout spot serves burgers and pub grub, along with regional beers.

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.

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.

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.

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.

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.

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.

Vermillion 45–210 S. 100 East, Kanab, 435644-3300. vermillion45.com Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.

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 cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

2024 DIN I NG AWARD

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 one-ofa-kind recipes that rotate with every season.

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 ecoconscious Kayenta.

‘ALL A-BOARD!’

Wood•Ash•Rye’s charcuterie board is packed with bold flavors, with smoked and aged meats paired with various cheeses from velvety to piquant. The freshly baked bread is a delightful companion to the savory fare, but the real treat here is the nduja, a soft, wonderfully spiced salami.

Bar Fly

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.

A New Spot for Sips in the City

Citizens Cocktails & Kitchen joins the Avenues’ culinary community

BY AVREY EVANS

SALT LAKE’S BRIGHT-EYED bar community has long outgrown the boundaries of Downtown, and now some of the most sought-after bars have found homes in the Central Ninth district and Sugarhouse neighborhood. Joining the roster of elevated cocktail lounges in SLC, Citizens Cocktails and Kitchen is breaking new ground in the Avenues area, and providing its residents with a fresh and modern sipping experience.

Citizens Cocktails & Kitchen’s General Manager, Casey Bright, mixes up a beverage with a house-made syrup.

IF YOU GO

Citizens Cocktails & Kitchen

33 S. 300 East, SLC

Instagram @slcitizens

Opened in October of 2023, Citizens is the brainchild of Bryan Wrigley, CEO of Lotus Hospitality, who enlisted the help of long-time industry professional Dave Morris and Jason Stucki to bring his vision to fruition. Their goal was to create a laid-back space where guests could spark conversation with knowledgeable bartenders, or simply sit back with a local brew and enjoy the skyline views on the patio. “We want everyone to feel included at Citizens, and consider it a true third place,” says general manager Casey Bright. The space exudes a sort of neighborly warmth, but the interiors are still filled with thoughtful decor

and upscale character—as ensured by interior designer Michael Hennessy. Imported Indian marble, reclaimed Burmese teak wood and a swath of mid-century details add to Citizen’s overall trendy but timeless vibe.

The arrival of Citizens also marks a new era for the Capitol Hill/ Avenues community, who typically must venture South in search of their nightcaps. In the six months since they’ve been open, the bar has already gotten a lot of feedback from imbibers who are happy to find a place serving up quality cocktails in the Avenues. “We really wanted to enhance that area of Salt Lake,” Morris says, referring to the

AC –225 W. 200 South, SLC, 385-722-9600. ac-hotels.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, 801467-3325. 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 on 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.

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Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com.

The new Bar Nohm is more of a gastropub than a sit-down restaurant, complete with a cocktail menu and Asian fusion sharing plates. Think of it as Salt Lake’s first Izakaya restaurant, the Japanese word for an informal bar that literally translates to “stay-drink-place.”

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, 385-2590905. 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, 801-9618400. 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, 801-364-4268. @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, 801-8779350; 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.

Chef Manny Acero and Chef Kevin Finch appeared at the Noche X Caviar Club pop-up at Citizens earlier this year.

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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.

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.

Contribution Cocktail Lounge –170 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.

2024 DIN I NG AWARD Copper Common–111 E. Broadway #190, SLC, 801-355-0543. coppercommon.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.

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.

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.

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.

2024 DIN I NG AWARD

Franklin Ave.–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.

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

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.

Gracie’s – 326 S. West Temple, SLC, 801-8197565. 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.

Green Pig– 31 E. 400 South, SLC, 801-5327441. 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.

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 queerowned brewery. Now they’re slinging ‘boochcocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Ice Haus –7 E. 4800 South, Murray, 801-2662127. 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.

Lake Effect –155 W. 200 South, SLC, 801532-2068. 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.

neighborhood that houses culinary powerhouses like Oquirrh, Current and Gourmandise. Now, the area has an approachable cocktail bar serving up house-made creations from their bartenders and plenty of boozeforward classics.

Citizen’s extensive cocktail menu focuses on local ingredients and seasonal flavors, while catering to a wide variety of tastes. A housefavorite, the Ponderosa features a spirited mix of Gin, Genepy and Vermouth, rounded out by rosemary thyme syrup and lime juice. Other favorites include the Citizens Old Fashion and Lavender Espresso Martini. I expect the ‘Cool Kids Spicy Margarita’ to gain favor this summer, which puts a spin on the classic marg with hot honey, cucumber and jalapeno. Citizens also offers an assortment of shareables and Pinsa’s (Roman-style flatbread), including a roasted beet salad, whipped brie and a charcuterie platter. The menu is expected to fluctuate with the seasons, and for the summer Citizens is also serving brunch on the weekend from 11 a.m. to 3 p.m.

While Citizens might be one of few in the Avenues area, they have put in the effort to be a part of the larger bar scene here in Salt Lake. In late 2023, Citizens hosted their first pop-up in collaboration with Caviar Club, a vinyl listening party, and local Chef Manny L. Acero, which featured Latin dishes and wine pairings from Libations. More recently Citizens welcomed Bitter Lovers, the amaroloving bartender duo Jordan Strang and Josh Van Gorden from HSL. “We love pop-ups because of how many different groups they bring together,” marketing manager Cameron Egan says. “We’ll try and host them at least once a month.”

Keep an eye out for the next pop-up or event at Citizens by following them on Instagram @ slcitizens, and stop by for all the summer patio vibes!

Picks for Bar Bites in Salt Lake City

Salt Lake’s finest snacks to satisfy any craving

BY AVREY EVANS

THERE ARE DIVE BARS in Salt Lake that I’ll go to when I’m craving a cold draft beer, and cocktail lounges I’ll splurge at to expand my palate. Then there are bars that I head to when I’m feeling peckish. And I’m peckish a lot. These are places that I feel have mastered the art of the bar bite to satisfy even the most specific of cravings. They’ve gone above and beyond the ubiquitous pickled egg in a jar to offer a quick and delicious snack that is unique to their style and identity. So when you’re feeling peckish—and trust me, you will—consider these snacks to accompany your preferred libation.

THE EGG AND CHIPS AT WHITE HORSE

White Horse’s OG bar snack has single handedly rewired my brain’s craving for salt and vinegar chips with a glass of crisp white wine. Their house potato chips are combined with malt vinegar, truffle and a Sous-Vide egg, all shaken tableside for maximum enjoyment.

WHAT TO PAIR IT WITH: Any acidic wine plays well with this dish’s zing and saltiness, but my go-to would be a Riesling or a Suav Blanc.

FRIED PICKLES AT LUCKY 13

Known for their heaping burgers and intriguing shot selection, Lucky 13 also offers classic fried dill pickle spears on their menu. Substitute them for your french fries and order a side of Lucky 13’s secret sauce—you’ll thank me later.

WHAT TO PAIR IT WITH: You could opt for a hoity-toity pairing like a buttery chardonnay or a bright prosecco, but pickles and beer belong together. A crisp Lager will balance the pickle’s briny flavors.

2024

DIN I NG AWARD 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.

The Pearl–917 S. 200 West, SLC, @thepearlslc. The Pearl is a hip space serving 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.

Post Office Place–16 W. Market St., SLC, 801-519-9595. popslc.com. Post 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, only one in Utah.

Rabbit Hole–155 W. 200 South, SLC, 801-532-2068. 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.

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.

Seabird Bar & Vinyl Room–

7 S. Rio Grande, The Gateway, SLC, 801-4561223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.

The Rest and Bodega – 331 S. Main St., 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 book-lined library, take a booth or sit at the bar.

The Shooting Star–7350 E. 200 South, Huntsville, 801-745-2002. shooting-starsaloon.business.site. More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger.

Varley– 63 W. 100 South, SLC, 801-2034124. 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.

The Vault–202 S. Main St., SLC, 801363-5454. 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.

Filet & Marrow Tartare at Felt

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, 801-462-0967. 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 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.

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 became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.

FILET & MARROW TARTARE AT FELT

Salt Lake’s newest bar and eatery has already built a loyal fanbase for this dish, to absolutely no one’s surprise. Roasted marrow, beer mustard, fried capers and chopped fi let top a chunk of bone marrow for a decadent experience with every bite.

WHAT TO PAIR IT WITH: The Blunt Wrap, a boozy concoction of Plantation OFTD, Scotch, Benedictine and Carpano is an ideal partner for this dish. If you’re feeling up to the task, perhaps follow up with a mezcal or scotch bone marrow luge.

CONSERVAS AT SCION CIDER

If you don’t know about the tinned fish craze taking over the culinary world right now, get to know. Scion Cider offers a range of artisan tinned seafood served with pickles, hot sauce and Focaccia bread from their neighbors at C9 Market. Choose between high-quality, sustainable and delicious options like mackerel or smoked sea sprat.

WHAT TO PAIR IT WITH: A dry and tannic cider like Etta Place’s Dry sips lovely with conservas, I also enjoy a Basque-style pour like Shacksbury’s Arlo cider that can be slightly funky and tart.

PROSCIUTTO DATES AT BTG WINE BAR

Caffe Molisse’s lower-level wine bar is a top-tier date night locale, and serves up a condensed version of their sister restaurant’s Italian menu. The Prosciutto Dates are my go-to choice if I’m craving something sweet and savory all in one bite. Smoked almond stuffed dates wrapped in prosciutto with a red wine reduction and gorgonzola crumbles—need I say more?

WHAT TO PAIR IT WITH: All the bold flavors in this dish are best accentuated by a minerally, fruit-forward orange wine. Sip and savor a few options with BTG’s Orange is the New Blanc wine flight.

SNAP PEAS AT FRANKLIN AVE

Light, fresh and tantalizingly simple. The snap peas at Franklin Ave combine herbaceous thai basil, mint and fresno peppers with coconut milk and chile crisp for an Asian-inspired fusion dish.

WHAT TO PAIR IT WITH: Bright spirits will compliment the delicate nature of snap peas, I would go for the Lavender Drop Spritz—an effervescent combo of Vodka, butterfly pea simple, lavender, lemon and cava.

Snap Peas at Franklin Ave.

The patio at Scion Cider

BAR FLY

Fisher Brewing Company– 3 20 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.

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 vibe fits the Sugar House scene with frequent live music.

Kiitos Brewing– 608 W. 700 South, 801-2159165. 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; 550 S. 300 West, SLC, 885295-4090. 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. The brewpub is kid-friendly, making it 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. Kensington 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.

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 momand-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, 801-783-1127; 1763 S. 300 West, SLC, 801466-8855. 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. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his 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.

Tasting Rooms

Beehive Distilling–2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling. com. Perhaps best known for their Jack Rabbit Gin, and resident mouser Gimlet, Beehive Distilling recently closed their bar. However the space is still available for private events.

Clear Water Distilling Co.

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564 W. 700 South, Ste. 401, Pleasant Grove, 801997-8667. 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.

Eight

Settlers Distillery–7321 Canyon Centre Pkwy., Cottonwood Heights, 385900-4315. 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 or stay and enjoy the themed, on-site restaurant.

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.

Proverbial Spirits – 4175 Forestdale Dr., Park City, 435-250-4477. proverbialspirits.com. Proverbial Spirits distills vodka, rum and gin from local grains and bottles them right in Park City. Their motto is “rules were meant to be broken,” suiting their playful branding, with names like Loose Lips Sink Ships rum.

Simplicity Cocktails – 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. Tastings available.

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.

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. Tastings are available by appointment.

Be Social

faces and fun from around the beehive state

#BaconToPayson

April 20, 2024 •

Last fall, students at Payson High School launched a social media campaign to bring #BacontoPayson before the old building (made famous as the main set location of the iconic film Footloose) is closed and demolished later this year. The students’ hard work—which included Footloose flash mobs, staging Footloose the play and cardboard cutouts of Bacon—finally paid off. The Footloose star made his visit as part of SixDegrees.org’s new

initiative Building Kits by Kevin Bacon program, which aims to distribute 40,000 essential resource kits to young people in need throughout Utah, Colorado and Nevada. More than 1,000 volunteers from the Payson community joined Bacon to assemble $865,000 worth of product distribution, totaling 121,900 items and involved more than 3,000 volunteer hours.

Payson High School, Payson

Photos by Melissa Majchrzak

The newest Payson Lion is presented with an honorary Payson High School diploma.

1 Payson High School Athletics Coach Fanfan Charles with Kevin Bacon. 2 Payson High School Student Body Council members Sophie Savage, Ryland Baker and Gracie Raff show off a Footloose -decorated locker. 3 Footloose actor Kevin Bacon tours Payson High School to much fanfare.

4 Kevin Bacon meets Payson High School students with Jenny Staheli, Student Council Advisor. 5 Students and other volunteers assemble essential resource kits on the Payson High School football field.

EWG, DIME and ULTA Discussion on Clean Beauty

February 22, 2024 • The Lounge at La Caille, Sandy

Photos by Verina Chen

Baylee Relf, Master Esthetician and founder of DIME Beauty Co., a Utahbased beauty brand, Jocelyn Lyle, Environmental Working Group’s Executive Vice President of Mission and Partnerships, along with Muffy Clince of Ulta Beauty’s Conscious Beauty initiative, hosted a panel discussion on clean beauty at The Lounge at La Caille. DIME celebrates having its products, including a new fragrance called Seven Summers, verified by the EWG. The EWG is a Washington, D.C. nonprofit that advocates for transparency and clean ingredients in personal care products and keeps an online public database where it rates the safety and sustainability of product ingredients at ewg.org. DIME Beauty products are available at Ulta retail locations and dimebeautyco.com.

1 Olivia and Jenn Jacobs, The Body Lab. 2 Kylie Ann, Take Care clothing; Lindsey Harper (@lindsforthegirls).

3 DIME Team: Emma Townsend, Paige Bailey, Tatym Anderson, Laura Bell, Anita Gatto. 4 Anthony Durbano and Kaitlyn Gale (@kaitlyn_gale).

5 Muffy Clince, Ulta; Baylee Relf, DIME Beauty; Jocelyn Lyle, EWG.

1 Valley Autism Center of Learning students Rhonan Howard and Royce Howard, with Cyndie Howard (center).

2 Client art for sale, all proceeds to go toward communication software for nonverbal clients. 3 Attendees enjoy the “Uniquely You” Art Night. 4 Employees of Carmen B. Pingree Autism Center of Learning and Valley Behavioral Health Adult Ability Center of Lifetime Learning.

5 Attendees enjoyed Scheel’s coloring pages. For Autism Acceptance Month, Scheels has been donating a portion of coloring sheet sales to Valley Behavioral Health.

Valley Behavioral Health’s “Uniquely You” Art Night Fundraiser

April 5, 2024 • Carmen B. Pingree Autism Center of Learning, SLC

Photos by Meagan Hammon, Valley Behavioral Health

Valley Behavioral Health celebrated Autism Acceptance Month with a successful “Uniquely You” Art Night on Friday, showcasing the talents of individuals with autism and intellectual and developmental disabilities (IDD). The event raised funds for essential communication software to empower clients to express themselves and connect more fully with the world. The “Uniquely You” event was hosted by the Carmen B. Pingree Autism Center of Learning, a Valley Behavioral Health specialty service, and Valley Behavioral Health’s Adult Ability Center of Lifetime Learning. Attendees purchased exclusive handmade art created by individuals with autism and IDD, celebrating their creativity and talent. Learn more at valleycares.com

Kilby Block Party

May 10-12 • Utah State Fair Park

Photos by Natalie Simpson, Beehive Photography

Kilby Block Party is a music festival that started to commemorate the anniversary of Salt Lake City’s longest-running, all-ages venue Kilby Court. This year’s event celebrated Kilby Court’s 25th year. And was held at the Utah State Fairpark. It was the largest indie music festival to ever happen in Salt Lake. More than 75,000 concertgoers enjoyed three days of music that featured headliners like Death Cab for Cutie + Postal Service, Vampire Weekend, LCD Soundsystem and more. Visit saltlakemagazine.com for more photos and our coverage of the event.

1 Nick Steffens and Shireen Ghorbani 2 Amber Woody and Kurt Reinhardt 3 Jonathan Canlas.

4 Natalie and Ben Myers. 5 Andrew Wiscombe and Michelle Moonshine with their kids.

6 Trevor Free and Sonny Free.

Campers on Parade

In Utah, we show up early to the parade route. Way early.

BY JEREMY PUGH

YOU MAY ARRIVE AT this year’s 24th of July parade at what you assume to be right on time, lawn chairs in tow, ready for the grand marshal’s whistle and the drum majors’ first beat. You are too late. You’ll be relegated to a patch of dirt near Liberty Park, while the primo spots are already filled with enthusiastic daughters and sons of Utah pioneers who have shown up ready to play…12 to 16 hours before go time.

This parade, after all, is part of the emphatically celebrated anniversary of the Latter-day Saints’ arrival in the Salt Lake Valley. Few states have such a rich history that it warrants an official day off and a parade of this magnitude.

Snagging key parade spots, and the modest revelry that ensues up and down the town’s main drag, may not be unique to Utah. We all love a parade, after all. But the vibe around 6 p.m.-ish, and on into twilight’s last fading on the 23rd, is essential Utah.

First, there are the teens, up late with a good excuse for prowling. But “prowling” is too sinister a term. These are the Archie -comic, suburban-parallel-universe versions of the bridge-and-tunnel crowd. You’ll meet a fleet of good-natured Davis County teens, enjoying nothing more intoxicating than Mountain Dew and a pass to be out beyond curfew, thrilling

in the “big city.” While mom and dad (and vast extended families) dutifully GUARD THE SPOT with elaborate systems of coolers, lawn chairs and Honda generators, the young crowd is free to roam. Besides, if Mom and Dad are not physically there,the Holy Ghost stays up late tonight (this is Pioneer Day Eve, after all).

Next, there are the Bible Bangers. Limited most often to the “protest zone” just off Temple Square, this ragtag fleet of Jesus Freaks and End-of-Timers is set free to carry its fire-andbrimstone message to the gathered throngs. Everyone is up all night. What time is it? Half past John 3:16.

Combine those earnest, mostly LDS-mission-bound teens from the suburbs, all hopped up on sugary sodas, with wild-eyed prophets representing The Lord Savior Jesus Christ “hisself” on one long Rocky Mountain Las Ramblas, and now you’re in Utah, baby.

And by 2 a.m., after the SLCPD has shooed away the antagonists in the debate over the Trinity, it’s proper family time. Bring on the card games, laughter and a shared goal to enjoy the dawn’s early light, to cheer on the marathoners as they enter the city and to anticipate the Grand Marshal’s whistle—which means salt water taffy for all!

It’s going to be a good morning here in Utah.

PHOTO BY JAYLYNN

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