Salt Lake Magazine Jan-Feb19

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

TALE OF THE

WELL, KISS MY SHRIMP & GRITS—

REGIONAL FOOD IN UTAH

SLUMDOG STUDENT

REPORT: UTAH SCHOOLS

THE TROUBLE WITH UTAH EDUCATION

E Z E E R F T O D N'

32 SURVIVAL TIPS WHEN IT’S BELOW 32° Our survival expert Christian Schauf

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

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LIKE NO OTHER Under Contract

5 BD | 6 BA | 5,694 SF | $1,875,000 Nancy Tallman 435.901.0659 3560 W Big Spruce Way PARK CITY, UTAH

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5 BD | 8 BA | 14,511 SF | $9,750,000 Stan & Ben Fisher 435.962.0192 8066 N Red Fox Court PARK CITY, UTAH

Custom Estate in Glenwild

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4 BD | 8 BA | 11,946 SF | $11,000,000

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Marcie Davis 435.602.9577 714 W Red Fox Road PARK CITY, UTAH

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Offered Fully Furnished

5 BD | 6 BA | 7,635 SF | $2,350,000 Adam Kirkham 801.450.1800 5286 S Cottonwood Lane HOLLADAY, UTAH

6 BD | 8 BA | 9,415 SF | $8,650,000 Private Cottonwood Lane Estate

Michael Swan 435.659.1433 8785 N Lookout Lane PARK CITY, UTAH

Stunning Upwall Family Estate

View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Opportunity Company. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2018.

B U I L D I N T H E P R I VAT E E AG L E C R E S T S U B D I V I S I O N 15 483 S W I N G ED T R AC E CO U RT Dr ap er, Utah

Enjoy a cup of coffee on your deck as you watch the sun rise over Lone Peak in the morning. Come home from work and hop on your mountain bike and hit the trail. Located on the Southside of Suncrest, this lot is perfectly situated with unobstructed views of Mount Timpanogos and Lone Peak. It is just steps away from the Mercer trail which offers world-class biking and hiking. Don't forget about the great amenities Suncrest offers; like the Ridge Restaurant, outdoor pool, movies in the park and more. This is a great oppor tunity to build in the private Eaglecrest subdivision. All utilities are stubbed to the proper ty and the seller has done topographic and soil samples and even drawn up plans for a 4,800 square foot home. This lot is ready to build and without a doubt one of the best lots you will find at Suncrest.

0. 52 A cre s | Offered at $3 5 0 , 0 0 0

Scott Robbins

summitsothebysrealty.com

Associate Broker 801.209.1120 scott.robbins@sothebysrealty.com

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Opportunity Company. ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2019.

SCREENINGS IN PARK CITY SALT LAKE CITY & SUNDANCE MOUNTAIN RESORT

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Sundance Institute is a nonprofit organization. We are grateful to Salt Lake magazine for their generous support of our mission.

contents

JA N/FEB 2020 FEATURES

56 UNITED TASTES OF UTAH

BY MARY BROWN MALOUF

From Alabama to Wyoming, we love’em all. Find out how our state represents foods from each of them in a very Utah way.

64 HOW TO SURVIVE: 32 TIPS -32°

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

If you get caught in a snowstorm without what you need, things can get deadly. These 32 tips may help. Stay warm; don’t die.

74 EDUCATION: DEAD LAST

BY MARY BROWN MALOUF PHOTO ADAM FINKLE

“Education is the passport to the future” apparently. Has Utah received the message?

Our guess is no.

on the cover PHOTO BY ADAM FINKLE

Things are not as they appear.

Our -32° climate expert, Christian Schauf wasn’t cold at all during this photo shoot.

J A N / F E B 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

contents 43

17 the hive

The eyes have it this season, as well as wearing the right gloves and pairing the perfect socks with those darling booties. Fencing is making a big comeback. Keep warm on the slopes with the latest high-tech gadgets.

34 state wide

47 park city

It’s Sundance, here are seven ways to survive it. Locals can navigate the crowds with the PC late night restaurant flow chart. And, the rent is too damn high—duh.

BY TONY GILL

83 a&e

Winner of the 2012 Pulitzer Prize for Music, Silent Night comes to the Utah Opera.

With a little help from his friends, Salman Sayyed has made it from Mumbai street kid to Westminster business student.

BY JEN HILL

Eclectic folk singer Josaleigh Pollett finds her new voice.

BY MARCIE YOUNG CANCIO

37 worth a trip

BY JOSH PETERSEN

the social

All Aboard! As the Rocky Mountaineer train moves eastward along the Canadian Pacific Railway.

91

BY CHRISTIANA LILLY

95 on the table

43 outdoors

Ski lifts are common, but not always a necessity. Discover as we reveal novel and fun ways of getting up the hill.

BY TONY GILL

All the deets on SLmag’s annual Farm-to-Glass Cocktail Contest.

News from the ‘Bird, about the new Italian, Venezuelan food. Plus all the good restaurants.

BY MARY BROWN MALOUF

126 bar fly

Our take on two new venues at the Gateway: Punch Bowl Social and Bar Fly.

BY MARY BROWN MALOUF

128 my turn

Saying “I love you” is so much better when it’s spelled out.

BY JOHN SHUFF

126

26

volume 31 number 1 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-5535363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2019, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions.

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© 2020 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity.

Information deemed reliable but not guaranteed.

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14

editor’s letter

Taste with an open mind.

That’s what I had to remember on a recent trip to Mexico.

Actually, it’s what I always have to remember when I’m eating out.

I was a very picky eater as a child.

Limited in taste as a baby because of severe allergies, I had learned to mistrust new flavors. Which meant most flavors. Over the years, as I learned about food and culture, I wanted to taste everything. Not that I ate everything. (My mother used to tell the story about the first time I tried Brussels sprouts. “I tried it,” I said. “Now do I have to eat it?” Turns out I did. Not fair. That’s a lesson: If you force someone to do something, they probably won’t like doing it.)

The picture is of me trying pulque for the first time. I knew about pulque. It’s the original Aztec agave beverage. Before the Spaniards brought distilling to the New World, the Aztecs fermented agave’s cousin plant, maguey, calling the result pulque. I’m a big fan of tequila, mezcal and pechuga—of course I wanted to try pulque.

I didn’t like it all that much and I didn’t finish it. But now I understand it better.

But it’s not the judgment that counts as much as the experience—a taste of another culture, another time.

(And a taste of now; pulque is hip in Mexico City.)

Anyway, in a time when everyone seems eager to define our differences

and stay within our self-designated cultural bounds, it’s a good idea to cross the lines and taste another civilization. The world really is getting smaller—take a look at “United States of Utah” (p. 56) and see how we’re sharing flavors just within this country. Read about Salman Sayyed (p. 34) and his journey from the streets of Mumbai to school at Westminster University.

Reflect on how little Americans generally know about the rest of the world and how much more we have to learn about our own back yard. Lack of understanding can ruin our world.

All of it is changing faster than we can keep up with, but the more we know, the better we can deal with our differences. Perhaps more importantly, our children need to understand themselves and their neighbors in the world, past and present, as they create our future. Investing in our kids is one of the only ways to ensure that they have the knowledge and experience to do that. Is Utah doing enough to teach our future leaders?

Take a look at “The ABCs of Education in Utah” on p. 74.

By the way, I realized when I was older that I do like Brussels sprouts. I just didn’t like the frozen ones my mother was serving me.

Keep tasting new things. Keep learning.

Mary Brown Malouf

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

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

the

hive PEOPLE | TRENDS | TALK

Teacher Spotlight . . . . . 18 Beauty . . . . . . . . . . . . . 20 Fashion: Gloves . . . . . . 22 Sports . . . . . . . . . . . . . 24 Style: Shoes & Socks . . 26 Good Eats: Poutine . . . 28 Home . . . . . . . . . . . . . . 30 Warm-Up Gear . . . . . . 32

Alpine Ambrosia

PHOTO COURTESY DEER VALLEY RESORT

Raclette at Deer Valley Fireside Dining

C For more about raclette and places to eat it, go to saltlakemagazine.com

heese melting slowly from the heat of a fire is one of the most comforting and enticing—you can call it sexy— foods humans have ever come up with. Although probably we came up with it by accident. A semi-hard, high-pastured cow’s milk cheese, raclette (the name means “scrape”) is actually delicious served room temperature, but when you’ve scraped off the fire-facing melted surface and paired it with new potatoes, bread, cornichons, charcuterie and wine—it’s sublime.

J A N / F E B 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

7

the hive / TEACHER SPOTLIGHT

Speaking Up Middle School Theater Teacher helps find their VOICES.

BY JEN HILL

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

PHOTO ADAM FINKLE

M

r. Nate spends the first 15 minutes of his allotted hour of class time taking attendance. But this isn’t any ordinary roll call and it’s the first clue that Nathan Holcomb (the kids call him Mr. Nate), the theater teacher at Hillside Middle School, has a different idea about why theater is important and how to teach it.

Each student has to look him in the eye and quickly answer a random question. “How was your weekend?”

“Who is your favorite celebrity crush, male and female?” “What did you have for breakfast?” The kid has to answer in clear sentences spoken so everyone can hear. It’s called conversation and Mr. Nate considers it a foundational skill for theater and for life.

For a teen culture that does most of its communicating with fingers flying on a keyboard, this kind of exchange is revolutionary. Some naturally have confidence, enjoy being heard, seen and even laughed at, but even more students don’t. “Public speaking, just answering a simple question in front of others, matters,” says Mr. Nate.

“One of the main premises in theater is speaking up,” he says. “And learning to be comfortable with that will make a difference for your whole life.”

It’s a safe bet that we won’t ever see the names of these kids on the marquees at Sundance. But learning to empathize through role-playing and communicate by speaking up is an education in itself.

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20

the hive / BEAUTY

STEP 1:

EVEN THE TONE. Apply a soft skin-toned shadow from lash line to brow bone. This will serve as a blending shadow and will even out the tone of the lid.

STEP 2:

WARM IT UP. Apply and blend a warm brown tone to the entire lid—from lash line to crease.

Use a brush to smudge the remaining product on the outer 3/4ths of the lower lash line.

STEP 3:

CONTOUR. Apply and blend your darkest brown shadow to the eyelid crease and outer corner “V” of the lid.

STEP 4:

LINER AND LASHES. Apply a thin layer of black or dark brown liner from the inner first lash to the outside lash. Add mascara focusing upward and for a bolder look, add on a set of false strip lashes.

STEP 5:

DON’T FORGET THOSE BROWS.

Hood Wink

Line the entire lower brow line, then feather upward with the brow brush for a soft lift.

5

BY JEN HILL

W

hile a hoodie is a cute name for a sweatshirt with an attached hood, a hooded eye or droopy eyelid carries another meaning altogether.

At Got Beauty in Sugar House, we asked one of their top makeup artists, Tori Plant to demonstrate her cosmetic tricks to create the illusion of more open

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

and youthful-looking eyes. She successfully accomplishes both in a natural, yet dramatic way by playing up the brows and sticking to warm and skin-toned neutrals for a contouring effect. As Tori suggests, “By applying the deepest shade to the outer corner and crease, it creates an illusion of depth that will really make those beautiful eyes of yours—pop.”

1

3 2 4

Wanna get this look?

Go to SaltLakemagazine.com

PHOTO ADAM FINKLE, MODEL MONIQUE LANIER

Makeup tricks that really OPEN things up

22

the hive / FASHION

Plaid gloves ($23) Children’s Hour, SLC

Black lambskin and fur gloves ($195) Mary Jane’s, Park City

Pink leather and shearling gloves ($259) Panache, Park City

Gray cashmere gloves ($139) Panache, Park City

Leopard gloves ($22) Amy Boutique, Holladay Maroon gloves ($15) Amy Boutique, Holladay

Hand in Glove Fashion for your FINGERTIPS

You can’t get through a Utah winter without gloves and that’s a natural fact. But one pair will never do because gloves are a style statement as well as a functional necessity and that’s a fashion fact. Stay stylish down to your fingertips in this year’s variety of comfy and chic gloves.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

PHOTO ADAM FINKLE

BY MARY BROWN MALOUF

24

the hive / SPORTS

En-garde…

Pret…Allez!

SWORD FIGHTING and SWASHBUCKLING at Utah Swords Academy

BY JOSH PETERSEN

I

n an unassuming space on West Temple, international flags line the walls, classical music blasts from a stereo, and children spend the afternoon engaged in epic sword fights.

Utah Swords Academy teaches people of all ages and skill levels the art of this fascinating sport. They offer classes for child and adult beginners, competition opportunities and private coaching. They even have an adaptive fencing program for wheelchair-bound athletes.

Carli Call, an administrative assistant at Utah Swords Academy, says fencing is not necessarily about being the tallest, fastest or strongest. “They call it physical chess,” she said. “The sport is based a lot on thinking, preparing and adapting.”

Though fencing doesn’t exactly resemble the swashbuckling fights in Hollywood classics, Call says the adrenaline rush is similar.

“That basic spirit of getting to swing a sword around and go as fast as you can—that’s the truth.”

Steinn Portmann started at Utah Swords Academy when he was nine.

Now, five years later, he competes internationally and practices five days a week. “It’s one of those sports where you fall in love with it as soon as you start,” he said.

“You get out there and it feels so different. It’s so hands-on.”

Call admits the sport is unconventional—“People don’t even realize fencing is in the Valley.” But participants have found a unique community that fosters mutual respect, personal development and some friendly competition. Plus, the swords look cool as hell. utahfencing.club

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

listen every day

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

26

the hive / STYLE

Sox it to me.

1

Boots, brogues, even your highest heels—There’s a SOCK FOR THAT.

BY MARY BROWN MALOUF

2

1 Falke Moorland Socks ($25) net-a-porter.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

1. Shoe the Bear leather booties ($210) The Stockist, SLC; 2. All Black suede platform ($147) Children’s Hour, SLC; 3. Jimmy Choo suede pump ($246) Name Droppers, SLC; 4. Prada oxford ($256) Name Droppers, SLC

4

PHOTO ADAM FINKLE

O

nce seen only discreetly peeping between pant leg and shoe top, sox are now the accessory of the moment—meant to be seen, flaunted and commented on. Fluffy kneehighs folded over high boots, startlingly bright patterns offsetting the soberest of suit and brogues, flirty sheer leopard prints surprising your stilettos—it’s sox time to shine. Wiggle your toes and enjoy.

3

2 Marc Jacobs Pointelle Socks ($45) shopbop.com

3 Gucci Dark scarlet floral lace sock ($100) gucci.com

4 Hysteria by Happy Socks ($18) neimanmarcus.com

DISCOVER

HI G H S T AR RA N CH —

L U X U R Y M O U N TA I N L I V I N G R E D E F I N E D

Thorn Creek Homes Now Available

• Four Individually Unique Floor Plans

• Surrounded by Open Space

• Homes Starting from the low $800,000’s

• Main Level Living

• New Pool, Clubhouse and Sports Courts

• Home Sites Starting from $250,000

• Oversized Two and Three-Car Garages

• Wasatch and Uinta Mountain Views

High Star Ranch offers over 1,000 acres of year-round recreation with direct access to the Uinta National Forest. There are over 30 miles of trails for mountain biking, hiking and equestrian use, and over 16 miles dedicated exclusively to mountain biking.

Rhodes Valley Outfitters offers hunting and equestrian activities, while The DeJoria Center and State Road Tavern & Restaurant offer fine food and spectacular entertainment. Only 15 minutes from world-class skiing and entertainment in Park City, Utah.

HighStarRanch.com Additional Real Estate Offerings Available Brigid Flint 435.640.9873 brigid@brigidflint.com

|

Michelle Eastman 435.640.6597 michelle@michelleeastman.com

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2019.

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the hive / GOOD EATS

Canada’s gut-warming mess ■ ■ ■

POUTINE is a culinary immigrant that’s here to stay.

BY MARY BROWN MALOUF

N

ot that long ago, Americans didn’t know what poutine was and if they did know, the reaction was simple: “That sounds gross.”

It does sound gross—a pile of french fries topped with cheese curds and gravy, a dish that defies garnish and prettification and seems to have been invented as a cold person’s desperate need for as many hot calories as could be consumed at once. Or maybe it started as a Quebecois dare.

Actually, maybe all that is true. Nevertheless, Utahns have fallen in love with poutine and lots of different restaurants serve their own versionss of it.

The one pictured here is from Avenues Proper. 376 8th Avenue., SLC, 385-227-8628

Fresh housemade ricotta ■ ■ ■

House smoked brisket

■ ■ ■

House-cut fries

■ ■ ■

Caputo’s Cave Grotte Tartufo

YOU JUST HAVE TO CLOSE YOUR EYES AND DIG IN. –ANONYMOUS DINER

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PHOTO ADAM FINKLE

■ ■ ■

Chicken gravy made with house chicken stock

Extraordinary Masterpiece

thecolonyinfo.com

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8593 S Albion Basin Rd / Alta

JAN & FRED LOWE 801.518.6146 | 801.518.6122

4 BD / 3 BA / 3,076 SF Offered at $3,150,000

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2142 E Canyon Gate Rd 4 BD / 6 BA / 4,666 SF Offered at $2,295,000

Mountain Modern Cabin

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DAIMON BUSHI 435.200.4959

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5 BD / 6 BA / 6,631 SF Offered at $5,750,000

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4255 Willow Draw Rd #501 2 BD / 3 BA / 1,590 SF Offered at $1,325,000

DAIMON BUSHI 435.200.4959

1410 E South Temple 5 BD / 4 BA / 4,176 SF Offered at $1,275,000

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

TAYLOR LAKE 801.558.0714

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the hive / HOME

Nice Moves A chair to CHANGE your life

BY BRAD MEE

O

riginally designed in 1965 by furniture designer Milo Baughman, the Roxy-O swivel-tilt tub chair is a modern classic. The sexy lounge chair features a metal base, button tufting and a unique swivel-tilt mechanism that makes it ideal for today’s rooms calling for seating that’s ultra-stylish and offers 360-degree views.

Roxy-O swivel-tilt tub chair with brushed bronze base from Thayer Coggin, starting at $2,750 Forsey’s Fine Furniture, SLC

WHEN I LEFT ART CENTER, I THOUGHT MODERN DESIGN WOULD CHANGE THE WORLD. NOW, I NO LONGER HAVE SUCH LOFTY HOPES, BUT PERHAPS THE WORLD IS JUST A BIT BETTER OFF BECAUSE OF IT. —MILO BAUGHMAN, MODERN FURNITURE DESIGNER

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®

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the hive / WARM UP GEAR

Cut the Cold

NEW SKI AND BOARD TECH to keep you warm on the slopes

BY JEREMY PUGH

THE HEATED BOOT BAG

Struggling into ski boots on a cold morning used to be part of the deal—a penance for a day spent gliding on snow in the mountains. But with the creation of heated boot bags, like Transpack’s Heated Boot Pro, that you can plug into a car lighter, a new day is upon us. Or upon our feet, anyway.

Sports Den, 1350 S. Foothill Dr., SLC, $250

THE HEATED GLOVES

Outdoor Research’s Capstone Heated Sensor Gloves are the Cadillac of heated gloves, with a magic button to instantly warm your metacarpals. outdoorresearch.com, $500

THE PANTS

The Marmot Slopestar women’s ski pants have extra insulation built in for your backside, to warm your bum while sitting on a cold chair lift. marmot.com, $175

THE FOOT WARMERS

THE GOGGLES

MFI is dude speak for Magnetic Facial Integration, Anon Goggles with MFI feature magnets in the goggles that pair with magnets in a face warmer. You can pull the warmer right up to the bottom of your goggles and easily take it off as you warm up. Snap back on for the lift ride. Pretty awesome. burton.com, $300

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PHOTO ADAM FINKLE

Burton’s Toaster Snowboard Boot Liners come in both men’s and women’s styles and feature a low-profile built-in heating system that cranks warmth at a low, medium or high setting.

They beat the daylights out of the chemical toe warmers that crowd your toes and burn out fast. burton.com, $220

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Plus, get an even closer look at the wonders on land with a Celebrity Alaska Cruisetour—pairing your 7-night sailing aboard one of our stunning ships with a multi-night, fully guided land tour. It’s a wild family adventure.

1-888-283-6879 CALL YOUR TRAVEL ADVISOR CELEBRITY.COM ©2019 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

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statewide considering he first heard the word “Utah” less than two years ago. He came with lofty goals for his return. He wants to help change the system that has kept kids like himself in poverty. To that end, he started a $56,000 Master in Business Administration program at Westminster in August (the tuition alone would cover his parents’ monthly rent and bills for 52 years) and has plans to launch a non-profit focused on Mumbai street kids.

“In India, there are so many poor students who are passionate about studying, but cannot complete [school],” Sayyed says. “My goal is to start a tour company with students to create job opportunities as guides and to support their education.”

With a little help from his friends, Salman Sayyed has made it from Mumbai street kid to Westminster business student.

Slumdog Student From Mumbai street to Utah university

BY MARCIE YOUNG CANCIO

A few pockets of snow linger in shadowed corners of the Westminster College campus. Salman Sayyed, head covered in a borrowed ski cap, shivers. The 33-degree air is new to the Mumbai native, who has lived in Utah for less than three months.

“I have a heavy jacket in my bag,” he says, nodding to the full pack slung over his shoulder.

The library is just a few hundred yards off, and gearing up simply for the short walk from the school cafeteria seems impractical.

But practicality is kind of Sayyed’s thing. It always has been.

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It was practical when he dropped out of school at eight to help his mother collect trash and resell recyclables to feed his family. It was practical to bundle up their belongings and family home—nothing more than a plastic tarp—and hide it among bushes to keep it from being stolen while they worked. And it was practical to dart between cars at one of Mumbai’s busiest intersections, hawking English-language bestsellers for just more than $3 a day.

Now, in Salt Lake City, Sayyed is farther away from home than he could have ever imagined,

PHOTO ADAM FINKLE

THE STUFF OF MOVIES

Sayyed’s story reminds Westerners of the hit movie, Slumdog Millionaire. But two women replace the role of the film’s game show. Caroline Nager, whom Sayyed now considers a second mother, met 15-year-old Sayyed as he sold books at the crowded Haji Ali intersection and urged him to go back to school after a seven-year hiatus.

Utahn Beth Colosimo helped him get to Salt Lake to earn his MBA. Sayyed was born on the pavement near the family tent when HinduMuslim riots broke out across Mumbai and prevented his mother from getting to the hospital. He had no birth certificate or documented evidence he existed. He dropped out of school after second grade, teaching himself how to read English from the books he sold and the billboards lining the major thoroughfare. Several friends, also booksellers, were hit, some killed, by cars. His family was slashed in half in less than two months when a baby sister died of a sudden illness and a young brother disappeared forever with a stranger. His father, an alcoholic, beat Sayyed, his mother and sister daily.

Nager, then a teacher at the Akanksha Foundation, a nonprofit that educates children in urban India, had a hunch Sayyed would do well if he

35 returned to school. She convinced him to give up bookselling. A year later Sayyed was a full-time student—in three years he’d moved through the equivalent of eight grades.

Sayyed had one year instead of the usual 10, to study for the tests necessary to move on to junior college, where he earned back-to-back accolades as Student of the Year. In 2017 he graduated from Kischunchand Chellaram College with a bachelor’s in humanities and arts; his final semester was at Houston Community College via the U.S. State Department’s EducationUSA program.

THIS IS THE PLACE

Back from Houston for two months, Sayyed met Colosimo, executive director of the Goldman Sachs 10,000 Small Businesses program, as he guided a group of Salt Lake Community College and Westminster students and staff visiting India in the summer of 2018. The two started chatting on the long bus ride from into Mumbai.

“He started unraveling this jaw-dropping story,” Colosimo recalls. “He was just super

PHOTO (BOTTOM) ADAM FINKLE

Beth Colosimo helped bring Salman Sayyed to Westminster University in Salt Lake City and signed on as his sponsor here.

passionate about wanting to change the trajectory of his life, and that was the springboard to overcome so many obstacles without having any real family guidance.”

Sayyed shared his plans to go to graduate school in the United States, and Colosimo left India with a promise to keep in touch about school in Utah.

“A lot of people come and say a lot of things,” Sayyed says. “So I was just like, ‘let’s see.’”

They did stay in touch, and Colosimo started planning to bring Sayyed to Utah. “I was sending him information about the University of Utah and Westminster and we just started ticking off all the things that needed to happen,” says Colosimo—all the basic college application requirements plus English language exams, student visas and financial documents. By May 2019, Westminster accepted Sayyed.

Colosimo signed on as Sayyed’s sponsor—she makes sure his tuition is covered, he lives in the Colosimo’s basement apartment and he’s quickly becoming a part of the family. He works the maximum 20 hours a week at two on-campus jobs and

to offset expenses, Colosimo has set up “Salman Education Fund” fundraisers at Mountain America Credit Union and on Go Fund Me. For Colosimo, the reason she committed to bringing a virtual stranger across an ocean and into her home has become increasingly obvious.

“He is not prideful about how he’s overcome circumstance, and he’s super happy to be giving back,” she says. “I think he’ll carry that forward in his career and the social impact he wants to see in his country. He wants to see kids get educated and he wants to help change the course of India. He can be a real role model.”

Born on the Pavement Twenty-five years after the inception of the Akanksha Foundation, the stories of 25 students who made their way through the school appeared in the pages of I Dream Like You: Stories We Walk Past.

From slum communities across India, each of these students built bridges to personal successes, becoming a school principal, poet, police constable and accountant. Salam Sayyed tells his story, “Born on the Pavement,” in these pages, detailing his childhood on the streets of Mumbai and how he found his path through education. I Dream Like You: Stories We Walk Past, $12, is available on amazon. com in paperback and ebook format.

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adven ture TRAVEL | OUTDOORS

PHOTO COURTESY HUMAN-POWERED BACKCOUNTRY TOURS

Train Ride in the Rockies.... 38 Lifts: Going Up.................. 43

Climb after the Prime with Alex Leblanc, Ogden UT

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worth a trip The Rocky Mountaineer train curves along Stoney Creek in British Columbia.

Rattle & Roll Explore the wildlife and snowy peaks of the CANADIAN ROCKIES from the vantage of a luxury train.

BY CHRISTIANA LILLY

“Bear on the left!” a spotter calls out. The guests aboard the train scramble to the left, their eyes to the glass and cameras and cell phones in hand. Those down below on the landing between passenger cars stick their heads out, the wind whipping through their hair as they look for the elusive beast.

“There he is!”

It’s a black bear, sunning himself where the forest meets the railroad tracks, either unaware or uncaring of the 83-ton train passing him. We add him to our list: bighorn sheep, elk, eagles, osprey, and I’m certain I spotted a female moose meandering along the trees.

They’re all breathtaking sights for the passengers aboard the Rocky Mountaineer train, moving eastward 35 miles per hour along the Canadian Pacific Railway. The railways cut through mountain and cross over rivers on the train’s First Passage to the West route, a journey from bustling

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Vancouver to Kamloops, then finally Banff and Lake Louise.

You’ve probably seen the world by plane, by car. But what about a good old-fashioned iron horse?

PHOTOS COURTESY OF ROCKY MOUNTAINEER

ALL ABOARD Our adventure begins in the luxe Fairmont Vancouver, just steps away from the Vancouver Art Gallery and an easy walk to the waterfront. With an early train departure, we’re greeted at the Rocky Mountaineer station with coffee and a live pianist. As staff, dressed in navy blue vests and slacks, gently ushers us toward the train to board, a bagpiper sends us off into the wilderness.

The first floor is the dining room, where guests take turns indulging in cuisine that Chef Jean Pierre Guerin calls “elevated comfort food” for breakfast and lunch. Until your seating, have no fear: Servers load your tray with drinks, pastries and fruit.

But we’re not here for the food. We’re here for the views.

On the Gold Leaf cars, riders have a 180-degree dome window overhead, where tree branches caress the glass like wayward curtains. The mountains crash into the clouds, sprinkled with trees and sugary snow. We pass logging towns, cross the Fraser River, spy strawberries, corn and blackberry bushes thriving in the meadows.

Standing in the open-air landing between cars, you can smell the earthy underforest, green leaves still drenched in morning dew, the thick wall of

A guide tells guests about the mountain range before them.

ponderosa pines. I can’t say how the sun and the wind have a smell, but from that landing, you could breathe it in.

The white heads of osprey and eagles dot the sky, decorating their treetop nests with orange fishing nets. You can spot the emerald flashes of ducks swimming. On the river, the beavers are the engineers, jamming up the waterways with their logs. We pass a bighorn sheep, nature’s Spider-Man, as it looks down at us while clinging precariously to the sides of jagged rock. Each time, spotters call out their discoveries.

“It’s a fun job,” Train Manager Peter Masejo tells me. “Every trip is so different...even a week ago it wasn’t as green, and the river is lower.”

With our feet propped up, watching Canada pass, one of the last sights before we arrive in Kamloops is the eerie Tranquille Sanatorium. It was originally built in 1907 to treat patients with tuberculosis, then converted into an “insane asylum” in 1959. It’s no wonder that this secluded white building, paint peeling, is rumored to be haunted.

KAMLOOPS Our first overnight stop is the “cow town” of Kamloops. Three men on horseback greet the Rocky Mountaineer into the station, waving and tipping their cowboy hats.

Chef Guerin invites our group to join him for dinner in town. I ask him, “Is it hard to cook on a train, with the cars rocking back and forth without mercy?” Non. A former airline chef aboard first-class flights, he says you can do so much more on a train.

“You can’t sauté and flambé in the air,” he explains.

A glass of red wine in hand, Guerin tells us about the ranch he owns an hour outside of town. He’s seen Kamloops, where the Canadian Pacific and Canadian National railways meet, grow from a supply town into a city of 90,000 people. At this busy hub—the city’s name is derived from the Shuswap First Nation word for “meeting of the waters”—people are on their way east to Banff or Jasper, or to the big city of Vancouver.

As indicated by the restaurants, there’s a large Japanese population in town—

WHERE TO STAY FAIRMONT HOTEL VANCOUVER 900 W. Georgia St., Vancouver 604/684-3131, fairmont. com/hotel-vancouver SANDMAN SIGNATURE KAMLOOPS HOTEL 225 Lorne St., Kamloops 250/377 7263, sandmanhotels.com MOOSE HOTEL & SUITES 345 Banff Ave., Banff 866/379-0021, moosehotelandsuites.com

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worth a trip

BANFF & LAKE LOUISE

A view of Cascade Mountain over Banff

their ancestors were forcibly moved from Vancouver into internment camps nearby during World War II (not unlike what was happening across the border).

The next day is another trip on the rails. A few hours into the leg, we pass a source of pride for the railroad: Craigellachie, the memorial where the last spike was driven into the tracks, much like Utah’s famed Golden Spike.

Take a second to look down, and there’s a story behind the scenery: the sweat, blood and dynamite that built the Canadian Pacific Railway.

After Canada became independent in 1867, the nation’s first prime minister, Sir John A. Macdonald, was determined to not let the

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western territories join the United States. He hatched a plan to connect the land from coast to coast, a huge feat requiring that his men survey millions of acres of Canadian wilderness.

Once a pass was found in 1881, the next four and a half years were a race to the Pacific.

Railway workers battled blizzards, raging rivers, cliffs, rockslides, mishandled dynamite, hunger and disease.

More than 10,000 Chinese men were brought in from California, earning less than half what their white colleagues were making.

In 1885, the Last Spike was smashed into the railroad, completing Canada’s first transcontinental railroad—six years ahead of schedule.

On the second night of the trip, we arrive in the burgeoning tourist hub of Banff, a snowy playground where visitors ski, hike and escape to the hot springs. Here, the lakes are frozen over and the mountains are truly snow-capped.

After checking into the hotel, I wander the mountainside town and pop into local shops—I buy a wedge of bourbon chocolate at Mountain Chocolate, organic soaps and lotions at Rocky Mountain Soap Company, and a wooden bear ornament at The Spirit of Christmas. For dinner, we dine at Grizzly House, a wacky fondue restaurant serving up shark, alligator, rattlesnake, buffalo, venison and more. We follow dinner with a tour of Park Distillery and a tasting of its vodka and gin—be sure to try the spirits infused with espresso and vanilla.

But a trip to Banff without stopping at Lake Louise is a travesty. En route to the lake we make a stop on the side of the road to take in the grandeur of

An elk spots tourists rafting on the Athabasca River in Jasper

the Castle Mountains, named for their flat-topped peaks.

While taking photos, a long, rumbling freight train goes by.

I see trains differently now.

To access Lake Louise, we stop at the Fairmont Chateau Lake Louise, an elegant hotel with floor-to-ceiling picture windows framing a postcard view of the lake set against the mountains. I learn it’s named for Princess Louise, the fourth daughter of Queen Victoria, and I also learn it’s not an exaggeration to call the waters Tiffany blue. After taking a romp around the lake, grab a drink or lunch at the hotel’s picturesque Fairview restaurant or Lakeview Lounge.

Alas, my journey across the Canadian Rockies had to come to an end. Getting up before the sun rose, I took an airport van to Calgary, where I flew back to the United States and sunny South Florida.

After spending days on a locomotive, being rocked back and forth as I took in the sights and smells of the wild, I said goodbye to the mighty mountains.

CASCADE MOUNTAIN PHOTO COURTESY OF ROCKY MOUNTAINEER, RAFTING PHOTO COURTESY FAIRMONT CHATEAU LAKE LOUISE

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

@slcairport

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outdoors

Gotta Get Up It Ain’t All About the CHAIRLIFT Anymore

BY TONY GILL

The venerable chairlift has been the primary tool used to ascend hills on skis since the prototype appeared on the slopes of Sun Valley in 1936. Its ubiquity is embodied by the low-pitched hum emanating from the terminal that’s so ever-present, it’s hardly noticeable until it fades into the background. Sure, centuries of incipient skiers had to laboriously trudge towards summits, but several generations of recreational skiers have known little beyond navigating a maze of ropes and accepting a firm thud against the upper calf in exchange for a ride to the top of a crowded, groomed slope.

No more. Helicopters, snowcats and human-powered backcountry tours, once the exclusive realm of hardened experts and professional skiers with extravagant film-production budgets, are exploding in popularity throughout Utah as everyday skiers long to explore the mountains beyond the groomers, moguls and resort boundaries. There’s powder in them hills. Get after it.

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PHOTOS COURTESY POWDERBIRD HELI-SKIING AND POWDER MOUNTAIN

Powderbird Heli-Skiing No disrespect to Snowbird, Alta, Brighton and Solitude—resort skiing doesn’t get much better—but spend enough time looking across Little and Big Cottonwood Canyons and the mind starts to wander to those looming peaks in the distance. Powderbird heli-skiing gives unparalleled access to powder-filled slopes in the Wasatch by whisking skiers to the top in mere moments via helicopter.

Talk about luxurious convenience, but it doesn’t come cheap. An individual seat on a Powderbird helicopter starts at $1,600 per person. A private guided group with one to three people is $6,900 and four to eight will run $13,800. Get beyond that barrier to entry, and you’ll experience thousands of feet of powder skiing deep in incredible terrain throughout the Wasatch no matter if you start from their base in Park City or at Snowbird.

Don’t be intimidated by the thought of stepping out of a helicopter onto an exposed ridge with massive cornices.

Powderbird guides are well-versed in

tailoring terrain selection to suit each group’s abilities. Whether you’re a group of hardcore shredders looking to eke every inch of vertical out of the day or you just want to make some creamy powder turns with jaw-dropping scenery, you’re covered. The cost means Powderbird heli-skiing may be a once in a lifetime experience for many, and the exhilaration of riding in a helicopter and ripping untracked powder will make it exactly that.

Cat Skiing at Powder Mountain When it’s dumping snow, helicopters are grounded. Snowcats, however, can get to the goods regardless of the weather.

Add in a substantially lower cost than its airborne counterpart, and cat-skiing offers a far more accessible path to powder-filled skiing and snowboarding.

Powder Mountain’s cat-skiing operation

8333 Bypass Rd, Alta, 801-742-2800, powderbird.com

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outdoors

is uniquely affordable and flexible. With a lift ticket, you can purchase single cat rides for just $25 each—a $250 punch pass comes with a free eleventh ride.

Take a ride up the Lightning Ridge cat for powder-filled turns down Weber Bowl and Cache Bowl, or tackle some more technical terrain on Waterfall, Big Middle and Hair Raiser Chute. From the top of Lightning Ridge, hearty shredders can hike or skin to the top of James Peak to ski down from 9,422 feet. The Rain Tree cat accesses terrain west of the resort where untouched turns on moderately steep, tree-filled slopes linger long after storms pass.

All in, Powder Mountain’s cats access more than 4,800 skiable acres in a way that fits any budget and ability level. Powder Mountain also partners with nearby Whisper Ridge Backcountry Resort for full-day, guided cat skiing adventures for those willing to shell out for a more extravagant experience.

6965 E. Powder Mountain Road, Eden, 801-7453772, powdermountain.com

Human-Powered Backcountry Tours Get back to skiing’s roots with humanpowered backcountry tours. Earn your turns

by skinning to the top, all while avoiding the environment-destroying carbon emissions and solitude-ruining racket of helicopters and snowcats. There’s no better way to fully immerse yourself in the mountain environment.

Backcountry ski guide J.T. Robinson runs Vertical Integration, a full-service hosting company for human-powered backcountry tours. Robinson can help arrange lodging, transportation, gear and logistics, and he’ll take you deep into the mountains to safely see and ski terrain you wouldn’t be able to access on your own.

Robinson has permits to lead trips from the classics like Gobblers Knob in the Cottonwood Canyons to the North Face of Ben Lomond Peak near Ogden to the high Uinta Mountains where you can use snowmobiles to access remote peaks before heading to the top using your own two feet. Plus, he’s the only guide on earth with permits to ski on the backside of Mount Ogden—it’s private land. Tours with Robinson are fully customizable to meet varied preferences and ability levels, and they start around $250 per person, per day. Get in touch with Robinson through the Vertical Integration website to plan your perfect trip.

Vertical Integration: 801-940-1446, thevigroup.org

get the gear

YOU’RE GONNA NEED SOME BIGGER SKIS When you step out onto bigger slopes with deeper snow, you’ll want skis that are up to the task.

Thankfully, local ski companies have done the research and know exactly what you need to make the most of a day heli-skiing, cat-skiing or humanpowered touring in the Utah backcountry.

DPS WAILER 112 Salt Lake City-based DPS Skis have been at the cutting edge of off-piste skiing technology since 2005. The Wailer 112 delivers ample float and stability in the wide variety of conditions you’re likely to encounter in the Wasatch.

Taylor Johnson, Greg Roman and Alex Leblanc hiking to the Peak in Ogden UT. S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

Armada is a renowned freeski brand that now calls Park City home.

The ARV 116 JJ UL is ideal for humanpowered adventures thanks to a lightweight caruba wood core and a shockingly-low for a powder ski weight of well under four pounds.

PHOTO COURTESY HUMAN-POWERED BACKCOUNTRY TOURS

ARMADA ARV 116 JJ ULTRALIGHT

Solitude Mountain Resort

5 BD • 5 BA • 5 Fireplaces • 5,786 SF • 12011 E Slopeside Lane, Solitude UT 84121 Conveniently located in Big Cottonwood Canyon and within steps of the Solitude Mountain Resor t Village and the Apex chair lift.

Perfect for enter taining multiple families and children with ample room to stretch out but also cozy spaces to enjoy private conversations.

This home offers unobstructed views of the resor t and ski runs allowing an abundance of natural light. You’ll enjoy the sound of the crackling fire, the warmth of the radiant floors, convenience of the glass elevator, the boot-room and locker spaces, an outdoor covered hot tub, and overall design and craftsmanship of this truly elegant home. A magnificent four season proper ty located along the Big Cottonwood Creek make this a great private residence or corporate retreat. Sleeps 20 people comfor tably.

Offered at $4,125,000 Tridestin.com/Solitude

Exclusively Marketed By

Lance May (801) 201-5200 lance@tridestin.com

Exclusively listed by Berkshire Hathaway HomeServices Utah Properties.©2020 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices Equal Housing Opportunity. Information deemed reliable but not guaranteed. symbol are registered service marks of HomeServices of America, Inc.®

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Flagship Store: 675 Main Street, Park City,Utah

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park city LIFE ON THE OTHER SIDE

FESTIVAL TIPS . . . . . . 48 DINING LATE . . . . . . . . 50 PC LIFE . . . . . . . . . . . . 52

T SUNDANCE STARS IN PARK CITY

BY TONY GILL

he Sundance Film Festival will transform Park City into the high-elevation hub of independent film, as it has every year since 1981. From January 23 through February 2, the town will be inundated with movie stars, directors, screenwriters, designers and more, along with a horde of industry-adjacent hangers on, all of who will be wearing ludicrously inappropriate footwear for Main Street’s snow, slush and bottomless

puddles. Even as Sundance trends towards the mainstream with each passing year and seemingly eschews the DIY creative launchpad it did at its inception, the event is still a rare opportunity to get up close and personal with rising stars and truly inventive film. With a bit of clever planning, you can find your way into sought-after screenings and navigate the festival’s hullabaloo like a pro.

Check out more Sundance coverage at saltlakemagazine.com

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park city

What Do I Eat?

Let’s be blunt: Stay away from Main Street! Many restaurants in the center of the whirlwind are commandeered for private events. Others have waiting lines measured in eons. Either way, it’s likely your favorite spots may be verboten. Many great nearby options won’t be inundated, like Twisted Fern’s chic natural cuisine in the Snow Creek Shopping Center or Sammy’s Bistro’s high-class comfort food in Prospector. Even easier is to pick up some artisanal Italian food at Bartolos in Kimball Junction or elevated Mexican fare at Billy Blanco’s in Pinebrook before you head to the center of town.

Where Do I Drink?

$20 cover charges at dive bars are borderline offensive, especially when you can waltz in for free the other 50 weeks a year. Don’t succumb to temptation trying to rub elbows with big screen bigwigs. The Boneyard on SR 248 has the same idealized local/ visitor melting pot vibe as its Main Street analog, No Name Saloon, and there’s a mirror image of O’Shucks Bar and Grill—schooners, peanuts and all—in Pinebrook that won’t be charging for entry.

How Do I Get There?

TRICKS AND TIPS to Navigate the Festival Like a Local

BY TONY GILL

Unless you happen to be tight with some influential key grip’s nephew, it can be difficult to navigate the Sundance Film Festival.

Without those sweet, sweet insider hookups, you’ll likely be stuck in line outside the exclusive screenings and hot, popup clubs Sundance is famous for. By following these tips, even those of us outside the Hollywood power vacuum can enjoy the spoils of Park City’s Biggest Little Film Festival.

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What Movies Do I Watch?

Unless you bought a ticket package long before reading this article, you’re going to have to use the Sundance eWaitlist app to get your tickets. The app is pretty slick and it spares you from the tedious, freezing hellscape of in-person waiting lines of years past, but it’s still difficult to get into highdemand screenings. Shoot for late-night screenings—you’d be shocked how many Sundancers no-show after a few cocktails—or catch a film at the Festival’s excellent venues in Salt Lake City like the Tower Theatre at 9th and 9th or the Broadway on 300 South.

PHOTO ADAM FINKLE

Surviving Sundance

Don’t drive into the heart of Sundance. The roads are a madhouse. The parking is exorbitantly expensive. Someone from L.A. who’s never driven in the snow is going to wreck your bumper with a rental car. Park City’s already robust bus system transforms into a well-oiled mass transit machine that leaves major metropolitan areas envious. Park at the new Ecker Hill park, take the frontage road west of Kimball Junction and enjoy the ride. The army of patient Sundance volunteers will help you get where you’re going with a smile on their faces.

Perfect pairing

Award-winning restaurants and world-class skiing Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining.

Photos: Eric Schramm, Heidi Larsen, Ghidottis, Chimayo, Zoom

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park city

Eat Great Even Late A PARK CITY GUIDE to Battling Your Late-Night Hunger

BY TONY GILL

HOW DID I GET HER E? Maybe your après session blew right

I’M LOOKING FOR A BRIEF NUTRITIONAL INTERLUDE SO I CAN GET BACK AFTER IT.

I APPRECIATE THE ENTERTAINMENT VALUE OF A FEW FRAT BROS FROM GEORGIA TALKING ABOUT HOW THEIR FRIEN D BOOTER BIFFED IT THE STEEPS.

Go To

ALBERTO’S DRIVE THROUGH

Is the place to be.

It’s open 24 hours—closed on Sundays—and ser ves up incred ible Mexican foo d like the adobada burrito that will keep you energized on the slopes in the morning.

Go To

NO NAME SALOON

Is famous for its Buffalo Burgers—we’re partial to the Zesty Avocado iteration—which they ’ll bring to your table rig ht in the midst of an awesome ski-town bar smack dab on Main Street.

albertosmex.com

through dinner time. Maybe you went a little too hard cutting a rug watching a ripping bar band. Maybe your flight was delayed, and the rental car line snaked all the way back to baggage claim. Whatever the case, it’s late, you’re in Park City, and you need to eat. We have you covered.

GOT OUT OVER YOUR SKIS DURING THAT APRÈS SESSION

nonamesaloon.com

I JUST NEED A SOLID FEAST TO SOAK UP THE BOOZE.

FOR MY NEXT ACT, I’LL LOUDLY SING ALONG WITH THIS COUNTRY MUSIC.

Go To

THE SPUR

Is ready for your antics. Split an Italian sausage and goat cheese brick oven pie with your crew before head ing into the back to let your inner Waylon Jennings run wild. thespurbarandgrill.com

YOU EXPECT ME TO GET IN AN UBER BEFORE I EAT ?

Go To

BUTCHER’S CHOP HOUSE

Has a late-nig ht bar menu with items like fish and chips and Buffalo chicken d ip in a relaxed, quiet setting. Unwind with a nig htcap f rom the extensive wine list. butcherschophouse.com

I’M FINIS HED WITH MAIN STREET. MY NEXT STOP IS MY BED.

Go To

BONEYARD SALOON AN D WINE DIVE

Is the spot for you.

After a short Uber ride f rom Main Street, you can choose f rom a delicious menu of options. There’s also a massive beer and wine menu in case some members of your party aren’t quite ready to quit. boneyardsaloon.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

PHOTO ADAM FINKLE

LATE NIGHT ARRIVAL FOR AN EARLY MORNING ON THE SLOPES

L M K interior design

4626 S. Highland Drive - SLC, UT 84117 - 801.272.9121 - Palm Springs, CA - 760.325.2959 @lmkinteriordesign www.lmkinteriordesign.com

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park city

The Rent is Too Damn High Local Businesses FEEL THE PINCH in Park City The thud of the ball against boards and the subsequent clatter of scattering pins is a familiar soundtrack. From the birthday parties of our wistful youth to the Lebowski-esque escapism of adulthood, the bowling alley has served as the quotidian cultural center of our communities. For the past decade Jupiter Bowl’s been that hub in Park City. But after it shuttered its doors last fall in the face of rising rent costs,

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there’s a void in town.

“We all bowled as kids. Our parents bowled.

Our parents’ parents bowled. It’s just what we did,” says Amy Baker, owner of Jupiter Bowl.

“We thought Jupiter Bowl would be really valuable to the community. We would have been happy just to break even. And if we could have, we would have stayed open forever.”

Baker and her partners ran Jupiter Bowl at a

ILLUSTRATION SCOTT PETERSON

BY TONY GILL

Photo: Ryan Garvin | Designer: Barclay Butera

54

park city

loss for 10 years. The third rent hike proved too much, costing Park City a locally owned and operated institution.

The closure contributes to growing anxiety about a cost-driven transformation in Park City that’s threatening the viability of local businesses. A fickle, seasonally dependent resort market is difficult enough, especially when combined with some of the highest lease prices in the state.

“There’s still a small full-time community here, so we rely on three big weeks a year in wintertime. You just can’t survive on that,” Baker says. Baker declined to disclose exact figures, but based on the going rates in Park City, the costs to run the 23,000 square-foot bowling alley, restaurant and entertainment center were likely astronomical.

“Park City is essentially divided into four commercial pods: Main Street, Prospector, Kimball Junction and Silver Creek,” Katie Wilking Clinard, Park City Commercial Division Director for Cushman Wakefield, said. “In all those areas, costs are still going up, though it’s held relatively steady for the past 12 months. People want to be here and there’s lack of vacancy. It doesn’t look like that’s going to change.”

Wilking Clinard provided us with approximate triple net lease fees (NNN) for each of Park City’s commercial pods, which are the annual, per-square-foot costs for rent, utilities, taxes, building insurance and maintenance a tenant agrees to pay. NNN Fees are $65-75 along Main Street, $20-30 in Prospector, $24-29 in Kimball Junction and $17-21 in Silver Creek. Add to that increasing employee costs required to remain competitive in Park City—with its dearth of affordable housing and largely commuterbased workforce—and you begin to understand the difficult calculus business owners are faced with in Park City.

Some Park City businesses get creative to stay ahead. On Main Street, Prospect—a clothing store—Billy’s Barber Shop and Pink Elephant Coffee have created a thriving co-working space in one building. It helps to split costs, and walk-in customers for each

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separate business complement the other tenants. Other businesses have moved operations to the Salt Lake Valley where costs are lower. Park City Brewery recently moved their production to a shared facility in South Salt Lake with Shades Brewing, which also used to brew in Park City. Park City Brewery, however, is opening a new taproom in Kimball Junction to maintain a presence in Summit County. Boutique bamboo ski pole manufacturer Soul Poles moved out of their facility on Munchkin Road last summer. Though rent prices in that specific area were substantially lower than other areas, the location was not a long-term solution as that property is being bulldozed along with several others in April as part of the upcoming Park City Arts and Culture District.

A town inundated with single-branded shops like Patagonia, The North Face and Lululemon looks like any other. “If all we have are chain stores, you can get everything online. There’s no reason to come to town, and you risk losing all our local charm,” Wilking Clinard says.

A born-and-bred Park City local, she stresses it’s not all doom and gloom.

“Communication between parties to find creative solutions that work for everyone is vital. Whether that’s creating unique payment schedules or helping arrange co-working spaces, I’m proud to help keep a local identity in Park City.”

The city hasn’t sat idly by either. In 2017 the City Council passed an amendment which capped the number of chain stores in the immediate Main Street area. Mayor at the time Jack Thomas espoused the need to “balance business and authenticity” in Park City, which is more important than ever as growth and development continue. High commercial rent prices in Park City aren’t going anywhere. The city is doing what it can. Commercial real estate experts like Wilking Clinard chipping in too. What can we do? It’s simple. Vote with our wallets and support the local businesses that lend Park City its identity.

We’ve already established the rent in Park City is too damn high, but how do costs compare to those in Salt Lake City, which are neither particularly low nor getting less expensive? A quick glance at a few numbers shows the uphill financial battle Park City businesses are fighting.

AVERAGE RETAIL SPACE COST PER SQUARE FOOT

Salt Lake City:

$25.23

vs.

Main Street, Park City:

$70

AVERAGE MONTHLY COST FOR 2,500 SQUARE FOOT RETAIL SPACE

Salt Lake City:

$5,416

vs.

Main Street, Park City:

$14,583

AVERAGE RETAIL SALES ASSOCIATE HOURLY PAY RATE

Salt Lake City:

$11.41

vs.

Park City:

$17.56

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56

Restaurant chains have not yet obliterated regional cuisine—every state in the country still prides itself on certain foods that define its culture. Our super-mobile society means we have a lot of displaced people craving a taste of home, so regional food has spread across the nation. Here we take a look—a taste, really—of some foods that used to be far away and are now right here in Utah.

Of course, we took a little license where we had to.

Find Utah versions of more state foods at saltlakemagazine.com.

BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

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TENNESSEE Pretty Bird’s Fried Chicken Sandwich

IDAHO Chedda Burger’s Chedda Tots

TEXAS Liberty Tap House’s Elk & Pork Chili

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58 NEW HAMPSHIRE

Tater Tots were invented by potato farmers Nephi and Golden Griggs at the Ore-Ida labs in 1954 as a way to use the scraps left over from making French fries. The machine that cut the potatoes into uniform sticks also produced irregular scraps. For years, the scraps were fed to livestock, until the Griggs’ machine was invented to produce the tot.

Most tots still come frozen from Ore-Ida but at least one place in Salt Lake makes their own: Chedda-Burger. And they’re excellent.

The Gateway, 190 S. 400 West, SLC & 1314 Foothill Dr., SLC.

TENNESSEE

The origin of Nashville’s famous hot chicken sandwich is debated, well, hotly—it’s a tug-of-war like the one between Geno and Pat (see our Philly steak debate at saltlakemagazine.com). Whether you’re a Hattie-B’s loyalist or regard Prince’s as the King of Hot chicken, the sandos are similar— chicken fried in a very (very) spicy batter, served on a bun with pickles, slaw and sauce.

In Salt Lake City, former fine dining star Viet Pham worked years to perfect his version at Pretty Bird and the lines attest to its popularity. 146 Regent St., SLC.

TEXAS

Texas is famous for chili, barbecue and Tex-Mex, none of which are reproducible outside the state’s wide borders. Texans love to talk, by which we mean argue, about chili ad nauseam. To get a taste of the controversy, read Bowl of Red. The main feature of Texas chili is the absence of beans and the best approximation we’ve had here is the elk and pork chili at Liberty Tap House. 850 E. 900 South, SLC, 801-441-2845

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MAINE

The great State O’ Maine has always been famous for lobstah rolls—vertically split and toasted buttered rolls crammed with fresh lobster meat.

Three years ago, Lorin and Ben Smaha opened Freshies, flying in the ornery crustaceans and bringing lobster rolls to Utah. Now Freshies has a location in Salt Lake City as well and, by the way, in 2017 Freshies was voted “World’s Best Lobster Roll” in the Down East Lobster Roll Festival competition in Portland, Maine. Just sayin’. 356 E. 900 South, SLC, 801-829-1032

ALABAMA

Alabama food is southern food so frankly, we’re picking from a Dixie grab-bag and saying fried green tomatoes are Alabaman. (Please correct us if we’re wrong.) The trick to fried green tomatoes is the cornmeal in the crust—that’s what gives them the crunch that makes the dish worth it. Here in Salt Lake City, Tradition’s tomatoes travel outside the South with a chili jam, chipotle aioli and cilantro and a crunch that’s as loud as the best we’ve had.

501 E 900 South, SLC, 385-202-7167

WISCONSIN

They’re supposed to squeak—it’s an indication of freshness. Cheese curds, the bits of cheese that form from the curdled milk, before they’re pressed into a wheel, are a favorite snack in the dairy state, where once upon a time margarine was more expensive than butter. And it’s a fave here in Utah, too, a road food staple. Heber Valley’s curds come from the cows grazing around the dairy. The squeakiest. And they come infused with seasonings like garlic and hot pepper. 920 River Road, Heber, 435-654-0291

PHOTO CREDIT TK

IDAHO

Apple cider is New Hampshire’s official state beverage as of 2010. The state has dozens of cideries.

Utah only has one, but Mountain West Cider is taking up more and more shelf space and the cidery itself is a treasured spot to sit and sip. Live free or die. 425 N. 400 West, SLC, 801-935-4147

59

ALABAMA Tradition’s Fried Green Tomatoes

WISCONSIN Heber Valley Artisan Cheese’s Cheese Curds

NEW HAMPSHIRE Mountain West Cider

PHOTO CREDIT TK

MAINE Freshie’s Lobster Roll

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INDIANA Pop Art Popcorn

ALASKA Current Fish and Oyster’s King Crab Legs

ARIZONA Chile Tepin’s Chimichangas

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ARIZONA

Supposedly, the now ubiquitous chimichanga was invented by a guy named Woody Johnson when he impulsively dunked burritos into the deep fryer at his El Nido restaurant in Phoenix. That was back in 1946 and now chimichangas are a staple like tacos and enchiladas. We like the ones at Chiletepin, stuffed with your choice of beef, chicken or pork. 307 W. 200 South, SLC, 801-883-9255

MISSISSIPPI

Fried pickles don’t sound like a good idea and yet...The story is they were invented in Arkansas, but the town that’s most associated with them is Vicksburg, Mississippi where the old riverfront restaurants used to serve them before your fried catfish. And many claim the best are still to be had in the old Southern town.

Here, oddly, they’re a specialty at The Garden, one of the restaurants in Temple Square. 15 E. South Temple, SLC, 801-539-3170

ALASKA

Few foods are as dramatic looking—well, downright scary—as a king crab leg. They are like the Wolverine of seafood—crab-eaters at places like Tracy’s Crab Shack in Juneau, Alaska who look almost savage as they tear apart the bright red shells. Meyer lemon hollandaise and brioche toast civilize these broiled legs split down the middle at Current Fish and Oyster, a standout dish that requires fewer napkins. 279 E. 300 South, SLC, 801-326-3474

INDIANA

There’s actually a town in Indiana called Popcorn. Although fried pork tenderloin sandwiches and sugar cream pies are statewide darlings, one of Indiana’s two top crops is corn and Orville Redenbacher himself was born in Indiana, so we’re calling popcorn the state’s signature food. Here in Utah, although alfalfa is our main agri-crop, we make some popular popcorn, too. PopArt, in particular, going way beyond the typical butter and salt flavorings—rosemary & truffle, Parmesan & white pepper, Thai coconut curry—makes our mouths water. Bags are found in most groceries. Popartsnacks.com

MASSACHUSETTS

It’s not a pie at all. Of course, the Boston Tea Party wasn’t a tea party, either. But Boston cream pie was invented in Boston at the Parker House Hotel, the one that’s famous for its dinner rolls. A split layer of butter cake filled with creamy custard and topped with chocolate, Boston Cream Pie is somewhat old-fashioned now—it’s hard to find on menus. But Rovali’s Ristorante Italiano, a family-owned Italian restaurant in Ogden, has a full-on bakery attached to it, run by the bakery-besotted daughter of the family, Andrea. And she makes Boston Cream Pie. Thank god. 174 25th St., Ogden, 801-394-1070

MARYLAND

The Chesapeake Bay is home to the beautiful swimmers, blue crabs, and crab cakes are on most Maryland menus. The best in the universe are at Faidley’s in Baltimore’s Lexington Market, where you stand and eat them at a long bar. Here we have a white tablecloth version at Ruth’s Chris Steakhouse. There are a few more breadcrumbs in these, but they are still mostly lumps of crabmeat held together by a crust and fried. 275 S. West Temple, SLC, 801-363-2000

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62 NEW YORK

CALIFORNIA

Lots of great food comes from California but we pick avocado toast because it exemplifies the state’s insistent trendiness. Like many things Californian, avocado toast sounds hip and silly, but is actually an excellent idea. We like the version served at Publik Kitchen where they lay creamy slices on Red Bicycle peasant bread. 931 E. 900 South, SLC, 385- 229-4205

SOUTH DAKOTA

Indian fry bread is the official bread of SoDak. Controversial because it symbolizes the “Long Walk” of the 1800’s when Indians were relocated onto reservations and given rationed American foods like flour, powdered milk and lard instead of native foodstuffs, it represents both oppression and native American ingenuity, and it’s made lots of places besides South Dakota. Utah has its own tradition of fry bread, given a contemporary twist at Black Sheep Cafe in Provo and served traditionally at Twin Rocks Cafe near Bluff. Black Sheep Cafe, 19 N. University Ave, Provo, 801-607-2485.

Twin Rocks Cafe, 913 East Navajo Twins Dr., Bluff, 435-672-2341

WEST VIRGINIA

A chain of biscuit-based restaurants and a taste for biscuit sandwiches prove the point—West Virginians love great big biscuits. So do we and we get them at Woodland Biscuit Company in Woodland or at The Daily in downtown SLC. 222 Main St Suite 140, SLC, 385-322-1270; 2734 E. State Hwy 35, Woodland, 435-783-4202

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It’s the water. We know that. New York water is the reason there can be no bagel equal to the ones in the City. Given that, we should all just give up. But we have damn good water here in Utah. While bagels made here may not be worthy of New York-bred palates, the bagels at The Bagel Project are great Utah bagels. 779 S. 500 East, SLC, 801-906-0698

SOUTH CAROLINA

South Carolina Low Country is a culture unto itself; like Louisiana’s Cajun country or the Pennsylvania Dutch area, the cuisine is different from the rest of the state’s. The kitchen signature is shrimp and grits, known for years as “breakfast shrimp.” The combination of creamy, nubbly sweet corn grits with firm sweet shellfish is a natural and also provides a canvas for adventurous chefs who add-in extras like bacon or chiles to change up the basic. Copper Kitchen’s version using Anson mills grits places on top a flourish of candied bacon and a poached egg. 4640 S. 2300 East #102, Holladay, 385-237-3159

IOWA

Just to clear one thing up, an elephant’s eye is around ten feet from the ground; corn grows to an average of eight feet, but has been known to reach 30 feet. But no matter how high it is, most of it grows in Iowa, so obviously Iowans eat a lot of it. The sugar in corn starts converting to starch as soon as you pick it, so it’s best to go from stalk to pot ASAP. But we’re not in Iowa. So corn here has to be doctored a little and we think it’s best as Mexican elotes, with queso fresco and chile molito, like it’s served at Alamexo Mexican Kitchen. 268 State St., SLC, 801-779-4747

VERMONT

Cheese, like wine, is dependent on terroir. The grass the cow eats directly affects the milk and that’s what cheese is made from. So Vermont cheddar, with its sharp, almost bitter bite, is unique to Vermont. But cheddar, a hard, smooth cow’s milk cheese (named after Cheddar, England) can be made in lots of places and Utah is one. Beehive Cheese specializes in cheddar cheese, especially ones with a custom rub, like Barely Buzzed, with its coffee-lavender coating and Seahive with sea salt and honey. 2440 E. 6600 South #8, Uintah, 801-476-0900

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VERMONT Beehive’s Cheddar Cheese

IOWA Alamexo’s Elotes

SOUTH CAROLINA Copper Kitchen’s Shrimp & Grits

NEW YORK Bagel Project’s Bagels

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Owner of Uncharted Supply Co., he’s our cold survival expert, Christian Schauf and yes, his dog, Barron loves to wear snow goggles.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

Freezing to Death. How not to.

Dek: Baby, it’s cold outside.

Dek TK EMPHASIS TKTK.

BY AUTHOR

PHOTO CREDIT TK

BABY IT’S Cold OUTSIDE

By Salt Lake magazine staff Photos by Adam Finkle Illustrations by Scott Peterson

J A N / F E B 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

66

F

IRST YOU LOSE the

feeling in your fingers and toes—your hear t can’t be bothered to send blood to those tiny capillar ies .

Breathing faster ; your blood pressure goes up and then you star t shiver ing—your body ’s effor t to war m itself by contracting your muscles . Your skin gets whiter as the blood is diver ted to your v ital organs . You need to pee, because your metabolism is going faster.

Hard to make simple motions , soon you won’t be able to move at all. A s your core temperature drops , your brain stops functioning well—you get confused . You’ve probably developed frostbite, but you can’t feel your fingers or toes , so you have to look at them to tell if they ’ve tur ned blue or black . A s your respiration and hear t rate slow, amnesia ensues along w ith hallucinations . You feel deceptively war m , so in your demented state you may take all your clothes off. A s a last ditch effor t, you may dig a bur row in the snow or curl up in a small space before you lose consciousness .

Your organs star t to fail.

Then you die.

The Centers for Disease Control and Prevention (CDC) reported 17,000 hypothermia-related deaths in the US between 1999 to 2011.

Approximately 2/3 are male and nearly half of those are elderly.

Utah, with its sudden temperature drops, vast wilderness areas and sadly considerable homeless population, can be dangerous come winter. Here we look at 32 ways to keep yourself warm. And safe.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0

Nº

01

Be PREPARED

Christian Schauf, founder, owner of Uncharted Supply Company (started with Shark Tank support) and our cover guy, thinks about freezing to death a lot. One winter, he was driving through Colorado in the middle of a blizzard and saw dozens of hapless motorists stranded on the side of the highway, hunkering down for a long, cold, possibly fatal night, and was surprised by how many panicked, lacking basic sur vival skills or equipment. He developed a 72-hour prep kit for motorists to keep in their car for cold emergencies. In March 2019, Michelle Richan sur vived being stranded in snow in rural Utah because she was prepared with a week ’s worth of food stored in her car.

Nº

02

Stay DRY

Nº

05

Todd Miner, who teaches wilderness medicine at the University of Colorado, says to look out for “the umbles”— fumbling, mumbling, stumbling, and grumbling. These are signs of an altered mental status, says Miner, and should be taken ver y seriously. But let’s not let things get that far.

Get out of wet clothes as soon as possible—and sweating counts. Keep an extra puffy coat in the car.

Nº

Beware “umbles.”

Nº

03

TO BUILD A FIRE

MULTI-TOOL

with wet wood and no lighter.

Hey, you can Google instructions.

Always have on hand a Leatherman a Swiss Army knife or any multi-tool gadget that includes multiple tools for cutting.

04

But DO CARRY

A LIGHTER

Seriously, while learning the mountain man skill of building a fire without the convenience of a Zippo is a good idea, having a couple of Bics in your kit is a better one.

06

Learn HOW

Carry A

Nº

67

Nº

07

Keep GARBAGE

BAGS HANDY

Nº

08

Keep a couple garbage bags in your car or backpack. These can ser ve as rudimentar y rain gear. Keeping dr y is key.

Make SNOWSHOES

OUT OF CAR SEATS

For real. In Januar y of 2008, Thomas Garner and his wife Tamitha were photographing wild horses west of Cedar City when they got stuck in the snow. They waited in their car nine days, hoping they ’d be found. But they didn’t panic. The Garners decided they had to walk out and cut up their car seat cushions to make rudimentar y snowshoes.

They walked two days and nights, lighting fires with carburetor cleaner to stay warm at night, before finally reaching a road and flagging down a motorist.

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10

Keep YOUR GAS

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TANK FULL

Half-full doesn’t count.

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11

Keep A COLLAPSIBLE

SNOW SHOVEL IN THE CAR If your car gets stuck, you can dig down to a surface with traction. You might own tire chains and good for you, but do you know how to put them on? Might want to practice on a sunny day. A bag of salt ice melt or kitty litter can be used to gain traction, but with all this sur vival stuff, your car is getting pretty crowded by now.

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13

Always CARRY

BATTERY-BOOST JUMPER CABLES

Freezing cold temps can kill a car’s battery as fast as they will you.

Conventional jumper cables don’t always go the distance if you’re in a remote location or a blizzard and having a portable-pack jump box will do the trick.

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12

Cover

YOUR HEAD You lose up to 90 percent of your body heat through your noggin.

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09

Don’t EAT

THE SNOW

Yellow or not You’re out in the wilderness, you don’t have anything to eat or drink. But snow is just frozen water, right? It seems like eating snow could help with hydration.

No. The energy it takes for your body to melt the snow into usable water just lowers your body temperature further and actually can make your dehydration worse.

14

Carry A

FLASHLIGHT

Flashlights using LED´s, or lightemitting diodes, are cost and energyefficient, longer-lasting, lightweight, reliable and more impact-resistant.

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15

Cuddle

Nº

Nº Two bodies are warmer than one.

Nº

16

Don’t DRINK

Know THE

NUMBER:

Your body is officially in hypothermia when your core temp hits 95 degrees Fahrenheit.

Nº

BOOZE

Alcohol will not raise your body temperature. It just feels like it will.

Don’t VENTURE OUT ON THE ICE

If you fall in, you have about 10 minutes to get out and you’ll most likely panic and hyper ventilate.

Keep your mouth and nose above water while you pant. Do tr y and get out but remember you’re on the clock, your muscles will soon stop working. Miner suggests keeping your arms on the surface ice until they freeze there t00 keep your air way above the water. Umm. Better to not venture out on the ice, right?

19

18

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19

Snow CAN

INSULATE

You just have to know how to use it correctly.

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20

What IF YOUR BUDDY IS TURNING BLUE?

Miner says, “make a burrito.” Wrap your pal in a sleeping bag or two, wrap that in a waterproof tarp. If you have fire or a stove, put something hot—a water bottle full of boiling water or a hot rock—in with them. Feed them lots of sugar.

HOW TO BUILD AN IGLOO (BY WHICH WE MEAN A ‘QUINZHEE’)

A “quinzhee” is the easiest type of snow shelter to build, proper igloos are not. Select a good spot and place an upright marker (like a ski pole) to mark the center. Tie a cord to the marker and scribe a circle in the snow to indicate the pile size, or how much snow you’ll need. With shovels, pile loose snow within the marked circle, without compacting it. When you think you have a pile big enough to hold you, let it sit and compact itself (Approximately one hour or more. Stamp your feet and wave your arms while you wait). Start digging the entrance away from the direction of prevailing wind. Leave the marker intact as a guide for excavating the interior. Insert several sticks into the sides to determine wall thickness. Install a vent in the roof and get rid of excess snow before it hardens. Make sure you wear waterproof clothing during construction. Then dive right in and get cozy-ish.

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70 NOT DYING, JUST CHILLY

So, you’re just too damn cold.

Here are some ways to warm up that you may not have thought of. Let us know if they work.

• Wear a hat, inside. Turns out all those hipsters in beanies are on to something.

We still don’t understand why they wear

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21

Protect YOUR

SKIN FROM WIND & COLD

Keep a greasy moisturizer like Vaseline in your car.

them all summer but wearing a beanie around the house definitely keeps you warmer. Wear it to bed, too. Before central heating, most people wore nightcaps.

• I f you live in a place where you can’t control the thermostat, put ice on it and fool it into thinking it’s colder than it actually is.

•T urn on the ceiling fan, but in reverse.

This will push the warm air down.

•T urn on the oven. You don’t have to cook anything, but cookies are always nice.

•E at some spicy food.

•S pend more time upstairs. Heat rises, remember.

•H ang heavy drapes over your windows.

Or tape bubble wrap over them.

•R un a hot bath. You don’t have to get in it. Just let it sit. It will warm the air and humidify it too.

•G et a cat. (Note: This may or may not work, depending on the cat.)

•H ere’s the tip we hate the most: Get used to it.

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25

Don’t WEAR TIGHT

CLOTHES OR BOOTS

You need all the circulation you can get.

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23

Wear LAYERS Remember what mother said. “ Wear layers, layers and more layers.

Including long under wear.” Your outermost layer should be waterproof. Wet and cold is way more dangerous than dr y and cold.

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26

Nº

22

Mittens ARE BETTER

THAN GLOVES

Although gloves feel more grown-up, mittens keep your hands warmer than gloves because your fingers generate more heat when they ’re not separated from each other.

Nº

24

Cut OPEN A TAUNTAUN

& CRAWL INSIDE Its body heat (even dead) will keep you warm. Without a giant dead space horse and a lightsaber? Seek shelter between boulders or in the hollow of a tree.

Do THE

SUPERSTAR POSE

Use the old skier’s trick to warm hands. If your hands are turning white or you can’t feel them, you might have frostbite or are getting there. But don’t rub them, tuck into your armpits or windmill your arms like Peter Frampton to drive blood into your fingertips. When you reach civilization, (or the lodge) warm them slowly in warm water.

As it turns out, Molly Shannon was onto something.

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27

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28

TECHNOLOGY

Nº

Ancient people used animal skins for clothing, early explorers like Ernest Shackleton used wool (still a good choice). We have the advantage of modern fibers like polyester or polypropylene but be sure to wear a wicking fabric as your base to pull moisture away from your body.

29

Keep A PARACORD

IN THE CAR Or wear one.

Nº

31

Hey. DON’T FORGET YOUR CELLPHONE!

Yes, your cellphone is your best resource in an emergency—IF it’s charged and IF you can get reception.

So don’t leave home without it.

32

EXTREMITY TOO

When Dr. Beck Weathers was lost and left for dead on Mount Everest, he lost both hands, but also his nose ( yikes). Wear a balaclava that covers your face.

Love YOUR

Nº

Your NOSE IS AN

Keep A SOLAR

CHARGER IN THE CAR

Even when it’s cold, the sun can shine. So keep a solar charger in your car, for your phone, for your solar-charged jumper cables, for your solar-charged flashlight or lantern...

Nº

30

Good

TO HAVE: The Firebiner, is a small ingenious gadget that combines a blade, a screwdriver, a spark-producing flint AND a bottle opener for later.

YOU’RE NOT DEAD UNTIL YOU’RE WARM AND DEAD. Don’t let hypothermia fool you.

It’s hard to tell the difference between being frozen and being dead and freezing does often lead to cardiac arrest. Hypothermia can mimic death and there have been cases where a person goes into a kind of unconscious, but still is in an alive state from which, rarely, they can be brought back to life.

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Š 2019, Challenger Schools. Challenger School admits students of any race, color, and national or ethnic origin.

Open Enrollment Begins January 21!

74

THE

s C B A OF EDUCATION IN UTAH

How are Utah schools faring in the constantly changing world of modern education? This new world includes school violence, more pupils than most other states (we still have the largest households in the country), multicultural classrooms and very little money.

BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

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I

n the olden day s, dads went to work, moms sta home and the te ye d acher r uled the c la s sroom. Most pu pils in a class h ad the same sk in color and liv same socio-eco ed in the nomic world: T h e y went to neighbo schools. Now, m rhood om and dad bo th h a v e to work. Now, kids, poor kids rich and kids of eve r y color and cu one classroom. lture are in Now, teachers h ave to deal w ith dia, the possibil social meit y of v iolence, h u ngr y children, in bully ing, differe creased nt learning style s a n d , always, low pa have more choic y. We es than ever ab out how to educ Only one thing ate our kids. stays the same in U ta h schools: Whe comes to mone n it y, we’re dead la st in spending.

We asked adm inistrators, teac hers, principals dents in public and stu, private and ch a r te r schools about lems and possib the proble solutions to th e p ro blems in Utah e tion. This is wh at they said. ducaAs the teachers say, compare an d contrast.

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Jim Brewer

Head of School The McGillis School The private McGillis Sc hool has 4 students in 30 grades K-8 , 99 faculty members and a 19:1 teacher-stu ratio. Tuitio dent n for K-5 is $14,500; fo grades 6 -8 r , $15,995, p lus lunch fe approxima es tely $750.

Jim Brewer looks young, but has worked in schools all over the country. “I’ve worked in rural and urban schools in five different states,” he says. “I was looking for the best experience for me and for my kids.”

He believes he found that at The McGillis School, a brick building that could be the setting for any ’50s film about a classic American elementary school. Our Miss Brooks would be right at home in the book-lined room where we’re talking. But according to Brewer, McGillis is built on a very different foundation from the basic 3Rs curriculum of that tooidealized time.

“A school is a culture,” he says. “We start with values and base our curriculum on building good human beings.” McGillis is non-profit, funded by that anxiety-

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inducing word “development” as well as tuition. But, Brewer says, “The big question is, what is our why? How are we intending to shape the school according to our mission? Our board has a visionary position as well as fiduciary responsibility.”

Unlike public schools, he says, McGillis doesn’t have much of a problem with teacher attrition; he attributes that to the teacherpupil ratio of around 9 to 1.

A class of 20–24 students has two teachers. Those are pretty luxurious numbers for someone who loves to teach and McGillis tries to allow its teachers to flourish.

“We know every kid,” says Brewer, “and we have an inclusion and diversity committee.”

Although the student population is primarily white upper middle-class, Brewer says “Diversity makes any

organization stronger—22 to 25 percent of our students are students of color, 14 percent are Jewish (McGillis was founded as a Jewish school and still gathers for Shabbat on Fridays). Students come from all over the valley and 25 percent receive some kind of assistance.

“Society’s ills exist everywhere,” says Brewer, although it’s hard to believe in this sun-filled room with windows looking out on leafy trees. McGillis has a full time school psychologist to deal with student problems.

McGillis’ philosophy allows experiments, like integrated studies, where English, science and history are taught together. Children have regularly scheduled hikes and outdoor education programs.

“We want to be a light,” says Brewer. “Let us be a way to show how it can work.”

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Heidi Matthews

Two-Term Preside n t Of Utah Education Associaociatitionon tes Educatio n Ass The Local Chapter Of United Sta

UE A has 18,000 memb ers, all professional teachers; it’s an organiza tion to take the problems and issues of the classroom to the decision makers, to promote teaching as a respected and desir able career path by making it appealing to college students, to help influence local an d state boards.

“Kids bring their home lives to school,” Matthews said. “A student says, ‘My parents are in jail. I have to get my brothers and sisters ready for school before I can get here.’ Or ‘My parents just got deported. I don’t know what to do.’” Surveys by organizations like the American Psychologists Association say 25 percent of U.S. kids under the age of 16 have experienced trauma.

“You can’t teach a hungry kid,” Matthews says. “You can’t teach a kid whose mind is filled with problems like can they buy food, pay rent, avoid violence.”

Before you teach a young mind about latitude and longitude, you have to make sure they are ready to learn.

As president of UEA, Matthews hears stories from teachers all over the state, helps assess the needs of

districts as different as affluent Treasure Mountain, where she used to teach, and Jordan, one of the poorest districts in Utah. UEA’s purpose is to take classroom issues to decision makers.

“So much of the problem comes down to per pupil spending,” says Matthews.

Utah now spends $7,179 per pupil. We are still 51st in the country. It’s not enough.

“This leads to the extreme teacher shortage we now have in Utah,” says Matthews. “It’s not that there are not enough applicants (Utah schools don’t require a teaching certificate, a change made in light of the teaching shortage); there is a mass exodus of experienced teachers from the profession.” Matthews says, “They call it ‘burnout’ but I hate that word. It implies a lack of fortitude when it’s actually demoralization.

Teachers are constantly being asked to do more without being given additional resources.” Teachers buy boxes of protein bars for hungry kids. There is no time or money for professional development in a rapidly changing field. The solution to low funding is larger class sizes—how class size affects learning can be debatable (there are hundreds of studies) but the need for a teacher to know their students is undeniable, especially in these unstable times. “UEA seeks to give teachers a voice in places that weren’t designed for them to have a voice,” says Matthews. About 450 teachers from nearly every school district gave their time to meet with legislators on UEA Educator Day on Capitol Hill in 2019. The UEA’s message: “We have to invest in Utah.”

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Lucas Tucker

PE Teacher Gle ndale Middle School Glendale serv es 767 studen ts in grades 6 the student-te -8; acher ratio is 19 :1; 28 percent of students ar e at least profi cient in math 22 percent in and reading. The ra cial makeup is Hispanic (60% ), Pacific Island er (13.7%), Whi (11.5%). 21.6% te of all Glendale re sidents qualif for the Supplem y ental Nutrition Assistance Program (Foo d Stamps) an d the average household inco me is 4K less than that of S LC.

Lucas Tucker, 2019 After-school Teacher of the Year, has big dreams for the difference he hopes to make. Like many Utah teachers, he has to think creatively to make those dreams come true. “There are many reasons why students do not wish to go home after school,” he explains. When he first started teaching at Glendale six years ago, he caught the vision for what a strong and diverse after-school program can do.

Over 88 percent of Glendale’s students qualify for the reduced lunch program, indicating a home poverty level which can make the enrollment fees associated with tryouts for after-school sports programs such as soccer, basketball and volleyball prohibitively expensive.

Tucker worked with the community after-school program led by Erica Andino

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and administrators to set up fundraising to pay fees for students who may otherwise miss out. While Utah’s budget constraints continue, grant money from the McBride Foundation and private-donors have allowed him to get needed equipment and resources to fuel these efforts.

Tucker says, “The parental support at Glendale has been incredible.” As an example, “Parents of our students and team members volunteer to sell concessions to raise money during games.” In addition, Tucker started a before-school archery program because not all kids want to compete or wish to play in a team sport. He hopes to offer a track and field program in the future, bringing another option for students, and one that doesn’t require a helmet.

Tucker explains, “Along with promoting healthy

lifestyles, our hope is to bring a sense of ownership and connection with the students to the school.” As an alternative to sports, Glendale offers after-school clubs such as ukulele, Girls Who Code, MESA, chess and theatre, “to provide as many opportunities for students to participate in these activities as possible.”

79

Angela Rowland

Pri ncipal The In ternatio nal School is a public charter The International School l in South Salt Lake junior high and high schoo , immigrants and intended to give refugees full access to contentAmerican-born students instruction in every based, sheltered English m with collaboration class, and to empower the lls, and diverse global skills, critical-thinking ski classes are limited perspectives. Mixed-ability rage class size of 20. to 25 students, with an ave

The art assignment sounded simple. Each student had written an essay about what their “home” looked like; now they were supposed to draw a picture of that place. But many of the students were stumped. Rowland leans over to help a student think the assignment through: “Was your house square? Round?” she asks.

They decide the house was an unadorned rectangle. When many of these students think of home, they’re thinking of the refugee camp they used to live in. It’s hard to translate that imagination to Utah, where we think of picket fences and manicured lawns.

Rowland has experience working with underprivileged and outsider kids—she was a teacher in the Navajo Nation and a social worker for 13 years. She was the founding principal of the charter International School.

Charter schools have a controversial reputation—the week

we were researching this article, two went out of business.

Intended to add flexibility to education bureaucracy, charters are tax-payer funded like public schools, but many have been managed for profit, a risky business. But you don’t have to visit the classrooms at The International School to see that it’s unlike other district schools.

“We have 240 students here.

And there are 30 home languages,” says Rowland. “Most kids are new to the country. Many have never been to school. We have 15-year-olds reading English at a first-grade level. They’re all behind. We have a schedule full of English, Science, Social Studies, Math, plus PE or art. We concentrate on the basics.”

Besides the linguistic and cultural challenges, The International School campus is located in a neighborhood of generational poverty.

“We’re community-eligible, so every kid gets free breakfast, lunch, snack and dinner.”

The students are fed, but this school faces challenges others do not: For funding and followup purposes both the federal and state level want to ensure schools are communicating with parents. And these parents value education greatly, they know it’s the key to getting their kids out of poverty. “But the parents of our students often don’t have email. They may not read English, they’re working two jobs or doing shift work. They may own one car for the whole family or not own one at all”. In some classes, says Rowland, only two students may speak the same language. Difference is the norm.

But, she adds, “A big strength of our school is that differences that mattered at home don’t apply here. There are a lot of crosscultural friendships.”

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De nise Hevner

Weldi ng Tech Highla nd High School

Vocational ED gets a bad rap when it shouldn’t.

Denise Hevner first learned to helmet up while wielding a flame torch in high school. After graduation, she worked in fabrication shops for eight years. When a high school teaching opportunity presented itself, Hevner was able to earn her teachers’ license through the state’s ARL (Alternative Route to Licensure) program. Now she’s a welding teacher at Highland High School.

With a realization that there are as many hands-on learners in today’s society as academic ones, the CTE (Career Technical Education) program can assist by training students in areas of skilled performance work.

“Right now America is short by about 300,000 welders,” she states.

By teaching students to use the tools of the trade as well as the soft skills needed to gain and maintain employment, Hevner shares, “I have had many students join the industry right out of high school and many more go on to college as well as trade schools.”

“All students need a place where they can feel successful,” Hevner explains.

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Ford White

Principal West High School The oldest and most diverse public high school in Utah, West serves nearly 3,000 students. Because it’s home to International Baccalaureate, a highly respected worldwide, nonprofit education program, school population comes from wealthy neighborhoods like Federal Heights as well as poorer areas like Rose Park.

“We’re a minority-majority school,” says White. Take a look at the school website—you can choose to read it in more than 40 different languages.

That means his concerns for his students go far beyond academics—hunger, violence, lack of documentation, special education needs, lack of English language, to name just a few.

In order to address them, he gets creative with the less-thanadequate state funding.

Some there is no help for: Class size is always a problem.

“I re-allocate resources to the neediest students, freshmen and core areas. Instead of taking kids on trips, we used $300,000 for reducing class sizes. We hold fundraisers— Utah Partners in Education held a fundraiser to help the neediest families buy water heaters, clothes and other necessities. Sixty-five percent of students are on free or

reduced lunch but we have undocumented kids who don’t apply and we are always paying off unpaid lunch fees. We have a family research center and a food bank. We have angel donors who help. We used the TSSA money from the last legislative session for our most vulnerable students.”

Like most teachers and principals in Utah schools, White’s responsibilities exceed his resources.

“Our students may come here unprepared for high school,” he says. “They may not have learned things at home that others take for granted.” West offers an advisory class to help kids transition to high school—how to communicate with teachers, how to write a note or an email to teachers, how to study, how to organize tasks, how to think about themselves in terms of what they want to become. Other schools worry about violence,

White says his concern is students’ casual familiarity with it.

“Some of our kids are so accustomed to violence that it doesn’t affect them.”

“I’m a huge believer that Language Arts is the key to all the other competencies,” says White, pointing out that, for instance, if you teach math to a native Spanish speaker in Spanish, comprehension comes much more quickly. He also pays attention to both ends of the bell curve.

“We offer accelerated math so gifted kids don’t get bored and decelerated math for kids with cognitive disabilities. Our goal is for all students to be CTE certified, take an honors or AP class. In 2018, 83 percent of the graduating class had taken one honors or above class. The model we’re trying to create is based on all our students having confidence in something.

Success breeds success.”

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Middle School...

Makes a Difference Our singular focus on the K-8 years defines a lifetime of success - academically, ethically, and socially.

We invite you to visit our School to learn how a McGillis education is the beginning of your child’s love of learning.

Prospective Parent Visits: • Tuesday, January 14, 9:00 AM • Wednesday, February 12, 9:00 AM (Grades 5-8) Call today or schedule your visit: www.mcgillisschool.org/admissions or 801.583.0094.

McGillis different

a&e ARTS | ENTERTAINMENT

Tragedy becomes Treasure

Small Lake City . . . . . . 84 Silent Night, opera . . . . 86 On Our Radar . . . . . . . . 87

PHOTO COURTESY OF THE LEONARDO

THE ERUPTION OF Vesuvius in 79 AD was a catastrophic tragedy that became an archaeological treasure.

Because the destruction happened instantaneously, the citizens of nearby Pompeii were petrified in the middle of their daily lives. Because the eruption buried the city in ash, people and objects were preserved, giving modern historians detailed information about ancient civilization.

Artifacts from Pompeii, as well as 4D recreations of its destruction, are the focus of an extensive exhibit at The Leonardo through May 3. 801-5319800, TheLeonardo.org

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a&e

EC SMALL LAK

IT Y

CONCERTS LOC A L

M U S IC

Sceneless in Seattle?

After growing up in Ogden, Pollett moved to Washington to jump-start her music career. Now, she’s back in her home state, and she draws inspiration from Salt Lake’s tight-knit music scene. Pollett said it could be hard to find a place in Seattle’s enormous music community, but here, everyone supports everyone. She counts friends in all sorts of circles, from hardcore to electronic. “I don’t think I would be doing my music the same way without having such a good community here,” she said.

saltlakemagazine.com/small-lake

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Music in Her Blood

Eclectic folk singer JOSALEIGH POLLETT finds her new voice

BY JOSH PETERSEN

PHOTO NATALIE SIMPSON

F

or Salt Lake-based musician Josaleigh Pollett, music has always been a family affair.

Her father grew up teaching music lessons in Ogden, and if his student didn’t show up, Josaleigh would receive an impromptu training session. She started with the drums, then moved to the stand-up bass and finally settled on the guitar. “It doesn’t even feel like I have a choice,” Pollet said. “It’s just part of my personality now.”

Of course, Pollett was listening to all kinds of music from an early age. She got Frank Zappa from her dad, Joni Mitchell from her mom and The Beatles and Led Zeppelin from both. Soon, she developed her own taste. “Because I’m a ‘90s baby, I also grew up on Alanis Morisette and Nirvana.”

All of these influences show up in Pollett’s Americana-inflected folk music, which pairs her warm, raspy voice with simple, gorgeous

melodies, and her acoustic guitar with occasional flourishes of strings and banjo. Pollett usually writes her lyrics first, and it shows — her songwriting, which tends to tell melancholy stories of love and heartbreak, is the star of the show.

Now, Pollett is working on her next album No Woman Is the Sea, set to be released in early 2020.

The new music is a departure from her previous projects, as this is her first album written with a full band in mind. Working with local musician Jordan Walko, Pollett is opening her intimate music to new genre influences —like indie rock —and instrumentation—like string quartets and synthesizers. Though she cautions her new material will be “really different than a lot of stuff I have out on the internet right now,” she hopes to satisfy old fans and win new converts. “It’s the most ambitious I’ve ever been about my music,” she said.

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a&e

Silent Night comes to the Capitol Theater Sometimes, the human spirit PREVAILS. Come hear it sing.

WHEN YOU BEGIN TO SEE YOUR ENEMY AS A HUMAN BEING, THEN WAR BECOMES UNSUSTAINABLE. –MARK CAMPBELL

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B

y December 1914, the horrific carnage and conditions of the World War I, called “the war to end all wars,” was established in a series of hellish trenches occupied by troops along The Western Front, an area including parts of Belgium, north-eastern France and Luxembourg. The warring armies were separated by “no man’s land,” an area of scorched earth only 250 yards wide criss-crossed by barbed wire and water-filled shell holes where men were dying by the 1,000s among piles of decaying corpses.

Leaders on both sides rejected the idea of a Christmas truce, but the warring soldiers had another idea and on Christmas Eve 2014, joined

together in an informal night of peace culminating in a multilingual spontaneous singing of the beloved carol, “Silent Night.”

Winner of the 2012 Pulitzer Prize for Music, Silent Night is an American opera based on the 2005 screenplay, Joyeux Noël. In January of 2020, Tomer Zvulun will make his Utah Opera debut directing the acclaimed production, sung in English, German, French, Italian and Latin with English supertitles. Librettist Mark Campbell says, “In the midst of a devastating war, these soldiers demonstrated beautiful audacity as they put down their guns, shared personal pictures, whiskey and played music with each other.” utahopera.org

OPERA PHOTO JEFF ROFFMAN

BY JEN HILL

ALT-COUNTRY SUPERSTARS The New Pornographers have been performing energetic indie-rock for more than two decades. Their new album is In the Morse Code of Brake Lights. Feb. 16, The Depot, depotslc.com

VERY ONLINE Justin Watson: A Farewell to Images examines modern communication and the consequences of an increasingly digital world. Maybe don’t tweet about it. Through Jan. 18, Utah Museum of Contemporary Art, utahmoca.org

NICE ONE

On our Radar The top A&E events for January and February 2020

With a combination of Midwestern politeness and warm, selfdeprecating humor, stand-up comic Pete Lee is bringing his charm offensive to Salt Lake City. Feb. 13-15, Wiseguys Comedy Club, wiseguyscomedy.com

BY JOSH PETERSEN

MAKE ME A MATCH

FIDDLER ON THE ROOF PHOTO JOAN MARCUS

Traditioooon! Tradition!

One of the all-time greats is getting a lavish revival in this touring production. Fiddler on the Roof has been beloved for decades, but in an era of refugee crises and family separations at the border, its themes are particularly poignant.

Jan. 21-26, Eccles Theatre, broadway-at-the-eccles.com

BANFF MOUNTAIN FILM FESTIVAL WORLD TOUR Kingsbury Hall Feb. 18-20 tickets.utah.edu

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BRINE OF THE TIMES

ROCK ON

Believe your eyes with The Illusionists, a magic show that makes card tricks and rabbits in hats obsolete.

Feb. 14-16, Eccles Theatre, broadway-at-the-eccles.com

Plan B is an all-local, all-the-time theatre company. Their latest is Singing to the Brine Shrimp, a uniquely Salt Lake-comedy about self-discovery. Plus, there are puppets! Feb. 13-23, Plan B Theatre, planbtheatre.org

Folk-rock bands American Authors and Magic Giant blur genre lines and win over audiences with their rousing live performances.

Feb. 10, Union Event Center, theunioneventcenter. com

VALENTINE DATE IDEAS WOMEN ROCK Utah Symphony Feb. 14-15 utahsymphony.org

GISELLE Ballet West Feb. 7-15 balletwest.org

MY FUNNY VALENTINE: LOVE SONGS THROUGH THE AGES Libby Gardner Concert Hall Feb. 15

American Authors

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Red, White, & Snow MARCH 4-7, 2020

Event Schedule KICK OFF CONCERT

UNCORKED

WINE ON THE MOUNTAIN

VINTNER DINNERS

Wednesday, March 4 OP Rockwell Donavon Frankenreiter

Thursday, March 5 Stein Eriksen Lodge

Friday, March 6 St. Regis, Deer Valley

Friday, March 6 Private homes throughout Park City

GALA & AFTER PARTY

Saturday, March 7 Montage, Deer Valley

For 34 years, the National Ability Center has come together to celebrate the empowerment of people of all abilities through adaptive recreational activities. Join us for our 16th annual culinary, wine, and ski festival and create a future of even greater inclusion.

REDWHITEANDSNOW.ORG | 435.649.3991

#love

utah

PHOTO CREDIT TK

SOCIETY | SOCIAL

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Salt Lake magazine’s Farm-to-Glass Cocktail Contest Shakedown Oct. 13, 2019, Publik Downtown This year over 20 local bars, distillers and restaurants participated in the Farm-to-Glass cocktail contest— creating a unique cocktail containing at least two local, harvested ingredients. Votes were cast during the month of September and Bambara’s “The Holy Mary” was announced as the winner, receiving the highest number of votes. During the event, those in attendance additionally nominated the London Belle Supper Club’s cocktail—“The Black Irish Tiki”—as the favorite cocktail of the evening.

1 McKenzie Steele Foster and Crystal Daniels 2 Tracy Reynolds 3 Ellie Cannon from Harbor 4 Erica Taylor, Brandon Jacobsen and Shaunna Shurtliff from Bambara 5 Nich Chachas and Gerri Van Os from Lake Effect 6 Brett Bachman, Shannon Busch, Roy Alston, Hannah Duprey 7 Joel Pavek and Rebecca Bossart 8 Jeremy Pugh and Mary Brown Malouf 9 Jenny Hong, Stacey Rabiger 10 Joseph Wright, Kyler Garden and Eric Edmunds from London Belle

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Roll Out the Red Carpet to your Restaurant’s Success Your restaurant has a story to tell.

Let Spark help you grow your audience.

• 45+ years of restaurant industry experience • Focus solely on the hospitality industry • Local, trusted advisers in restaurant process, technology and equipment • Valued restaurant advisers that work with clients to guide through the decision-making process

Let’s Start a Conversation 801.486.2151

sparksolutionsgroup.com

S p a r k S o l u t i o n s G r o u p • 6 7 9 0 S o u t h 1 3 0 0 E a s t , Co t t o n w o o d H e i g h t s , U T 8 41 2 1

ON THE

table FOOD | DINING

Vegan Delight . . . . . . 100 Osteria Amore . . . . . . 102 Seventy One . . . . . . . 104

THE WAY WE WERE

Old, Old School

The Blue Boar Inn takes tradition seriously

PHOTO COURTESY BLUE BOAR INN

BY JEREMY PUGH

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he term “throwback” gets thrown around a lot these days. Thing is, anything from has recent as the 1980s could be considered throwback here in the year 2020. Thus Midway’s The Blue Boar Inn is a way back throwback—steadfastly sticking to its guns, well, actually, crossbows, as a traditional inn and restaurant in the style of a European hunting lodge circa 1300. Longtime Chef Eric May talks about the Inn’s authenticity and how he keeps the menu relevant and traditional at the same time. >>

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on the table ■ ■ ■

TRADITIONS “The crossbows you see on the walls here are authentic, some as old as the 1300s and used in battle. We’re not changing our style to bend to trends. I don’t want to sound arrogant but we are what we are and we try to be the best at what we are.

We’ve been holding firm long enough to see the traditional approach to lodging and food come back into style. People are traveling more and discovering (or rediscovering) classic European cuisine.”

“Classic meals and preparation styles are back. I think people are moving away from molecular gastronomy. They are braising their meats, grilling and roasting. Those all faded away there for a while but it’s always been my preference. You get cleaner flavors. Sous vide tends to be mushy but 48-hour braise lets me control that. The meat is still fall-off-the-bone but it still has texture.”

“Any restaurant in Germany has a schnitzel we have guests who have lived in Germany who tell us how much they love our preparation.”

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TRENDS “We can make anything for vegans, vegetarians and gluten-free guests. We just added vegan, gluten-free bolognese so we can bend, but it’s still staying true to our style.”

“We’ve got a new smoker, last one got hit by an ice ball from the roof, so we’re smoking chicken legs, I smoke a little french chicken leg and pair it with roulade, old school dish, with a modern twist of smoked chicken.”

“We like to use the freshest ingredients, only use lamb from Utah and Colorado, domestic, taken from different farms in Utah and Colorado.”

“It’s our duty to give guests the best impression, and if something isn’t working we’ll change up the menu, we’re a small enough place that we have that freedom.

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IF YOU GO

ADDRESS: 1235 Warm Springs Rd, Midway WEB: theblueboarinn.com PHONE: 435-654-1400 ENTREES: $$TK

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“Summers used to be our busiest season and we’d slow down in the winter. But we’re getting more and more winter guests who want to stay a little further away. With the Mayflower lift access to Deer Valley that makes it easier. The cross country ski tournaments at Soldier Hollow are also a big draw.

We’re seeing more Sundance film festival people.”

PHOTO ADAM FINKLE

CHANGES

The Italian Way.

I T ’S A F A M I LY T H I N G . . .

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

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

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State Liquor License

SALT LAKE CITY & THE WASATCH FRONT

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$10

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Expensive, $26–50

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Very Expensive, $50+

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HAofLL

Bambara Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-3635454. bambara-slc.com EGLLL–MLL

Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. grandamerica.com EGN

Dining Award Hall Of Fame Winner

Quintessential Utah

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FA M E

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HSL The initials stand for “Han-

dle 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 “caWAR

sual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com EGLLL–MLL

La Caille Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.

The interior has been refreshed and the menu

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

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

HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque restau-

rant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food.

And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com EGN–O

Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines

Listings

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by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. pagoslc.com EGM–N

Pallet This low-profile warehouse-chic bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. eatpallet.com EGM

Provisions With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-4104046. slcprovisions.com EGM–N ININ

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2019 Salt Lake magazine Dining Award Winner

AMERICAN FINE DINING

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

Table X A trio of chefs collabo-

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

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

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The place to stage your next dramatic conversation, meaningful occasion, interesting situation, or wild celebration.

Post Office Place

16 W MARKET ST. • 385.202.7500 FOOD • JAPANESE WHISKY • COCKTAILS

WHERE CULTURES COLLIDE TAKASHI

18 W MARKET ST. • 801.519.9595 LUNCH • DINNER • COCKTAILS

Serving contemporary Japanese cuisine, Takashi rocks and Takashi rolls.

Gift certificates available.

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on the table NEW FOOD

Top Vegan Goodies Veganism is no longer just kale and tofu

BY KAITLYN CHRISTY

Passion Flour Patisserie: Vanilla bean shortbread cookie with pomegranate frosting. Croissant aux Amandes filled with almond creme and topped with sliced almonds. 165 E 900 South, SLC, 385-242-7040

anything for eggs, butter and cream. We suggest you leave sweet baking to the pros, like the French often do. Salt Lake is lucky to have a number of vegan bakeries turning out gorgeous pastries. Fool your carnivorous friends.

Eva’s Bakery: Kouign-amann, a crusty exterior with a soft doughy center, buttery flavors of folded sugar throughout Dark chocolate cookie topped with powdered sugar. 155 Main St, SLC, 801-355-3942 City Cakes & Cafe: Seasonal fruit tart with a flaky crust, vanilla cream, topped with fresh fruit and powdered sugar. Vanilla layered cake with a sweet vanilla bean frosting. 1860 S 300 West Ste D SLC, 801-359-2239

The Big O Doughnuts: Blueberry lavender doughnut topped with a house made raspberry glaze with a tofutti based cream cheese frosting and sprinkled lavender. 248 W 900 South SLC, 385-770-7024

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PHOTO ADAM FINKLE

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ating vegan requires some thinking: sussing out hidden animal and dairy products, taking your stand about honey, making sure you get enough protein. But vegan baking is even tricker. It’s hard to substitute

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Polpo Alla Griglia

NEWCOMER

Love, Italian-style

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IF YOU GO

ADDRESS: 224 S. 1300 East, SLC WEB: ossteriaamore.com PHONE: 801-946-6917 ENTREES: $$

o judge from the plate, Italy is taking over Utah. Every time a restaurant closes, an Italian restaurant takes its place.

Yes, I’m exaggerating. Yes, you’ve likely read my complaints about this before. But imagine how dismal it feels, after 35 years of extolling and promoting creative regional cuisine, to be faced with so few new choices: a fast-casual restaurant, an Italian restaurant or a combination of the two. Food should be satisfying. Food should be comforting. Food should never be boring. Authentic Italian cuisine isn’t. But by the time Italian dishes reach Utah kitchens, they have usually been altered to suit the middle of bell curve’s palate and we end up with overcooked lasagne and over-cheesed pasta.

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So, when one of the best Greek restaurants in town closed, I was not surprised to see that an Italian restaurant was taking its place: Osteria Amore opened up the interior space beautifully, established a bar area to the right of the entrance and my friends and I didn’t get any further than that. We sat at the bar, ordered a bottle of Italian white and didn’t leave for several hours after consuming antipasti, primi and a secondi and another bottle. It was a great way to dine—and very Italian.

Amore is owned by Marco Cuttai, from Palermo, and Sicilia Mia refugee, Eduardo Daja, and thankfully, he has left a lot of the cheesiness behind. The Sicilia restaurants are friendly and popular

and belly-filling, but they verge on the stereotype of heavy, oversauced Italian food that Americans loved in the ‘50s and 60’s.

Sitting at the bar, we ordered items from all over the menu: deep-fried artichoke hearts with shishito peppers, housemade ricotta and toasted bread, fried octopus with potato cream and carpaccio, thin-sliced beef with lots of arugula and grana cheese. Quibbling, the beef could have been a little thinner, but the unusual addition of pesto and mushrooms brought flavor and texture to the dish. We loved the ravioli with pear, gorgonzola and sage. Carbonara here was made with a good balance of cheese—no fiery show, no tricks, just a lot of style.

PHOTO ADAM FINKLE

Osteria Amore replaces Aristo

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Avenues Bistro on Third This

Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual.

55 W. South Temple, SLC, 801-328-2583. bluelemon.com GL–M

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and veggie burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL

here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather.

779 E. 300 South, SLC, 801-433-3380. caffeniche.com EGL–N

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

3977 S. Wasatch Blvd, SLC, 801-466-1202. citrisgrill.com EGM Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar.

4640 S. 2300 East, Holladay, 385-237-3159. copperkitchenslc.com EGL–N Copper Onion An instant hit when it opened, constant crowds attest to the continuing popu-

larity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. thecopperonion.com EGL–N ININ

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

564 E. Third Ave., SLC, 801-831-5409. EGL

Cafe Niche Anytime is the best time to eat

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Cucina Deli Cucina has added fine

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restaurant to its list of descriptors— good for lunch or a leisurely dinner.

The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass lists. 1026 E. Second Ave., SLC, 801322-3055. cucinaslc.com EGM WAR

The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same.

But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. thedodorestaurant.com EGM

Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner,

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on the table

IF YOU GO

ADDRESS: 9385 S, Snowbird Center Dr, Snowbird WEB: snowbird.com PHONE: 801-933-2222 ENTREES: $$

REFRESHMENT

The Spirit of ’71

Snowbird’s new restaurant celebrates one groovy year.

BY JEREMY PUGH

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he year is 1971. Frazier knocks out Ali; Kissinger goes to China; Lennon’s “Imagine” tops the charts alongside Marvin Gaye’s “What’s Going on;” Willy Mays hits his 638th home run; Disney World opens in Florida; McCartney forms up Wings and Manson uses “Helter Skelter” in his defense.

And, here in Utah, Snowbird opened the

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lifts, racing to the finish line that December with crews battling a problem that would become the resort’s trademark: Too much snow.

Last year, Snowbird gutted the restaurants in the base of The Cliff Lodge and replaced them with the light and airy SeventyOne in homage to the ’Bird’s earliest days. It’s a welcome change from the

wooded darkness of El Chanate and the Keyhole. The new bar and restaurant is retro fabulous, featuring throwback photos on the walls, groovy banquet seating and plenty of year-round patio space (thanks to high-BTU heaters).

Snowbird’s Executive Chef, George Lackey, explains SeventyOne is family-friendly and was conceived as a place where guests can return for several meals.

“El Chanate was great and everybody loves Mexican food but you only eat it once on a trip,” he says.

“SeventyOne offers something for everyone at every mealtime.”

Making the menu Lackey says he tried to think back to the hot food trends of ’71.

“I was just getting out of culinary school back then,” he says. “So we’re doing French onion soup and pressure-fried chicken, even meatloaf with Spanish sauce.” Wait. This “meatloaf” is meatless with 2020 flair featuring Beyond Burger “meat.”

“SeventyOne is a touch of the old made new again,” he says. Think nachos. Only modernized with ahi tuna—a popular first-course nibbler.

Indeed the SeventyOne menu is clearly built for variety, with small plates for sharing around après drinks, and heartier fare for fully coursed lunch or dinner. Food at Snowbird has always been a little spotty. We still think the Steak Pit, which is so old we can’t even call it a throwback, is the best spot to dine at the resort while the-wants-to-be swanky Aerie has been hobbled by playing the “Y’all come!” role that SeventyOne now fills.

“Now, the Aerie can be the Aerie like we want it to be,” Lackey says.

“The high-end dining experience on the 10th Floor for a special night, and SeventyOne can keep folks fed the rest of the time.”

Dust off those bell-bottoms.

PHOTO ADAM BARKER, COURTESY OF SNOWBIRD

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105 the kitchen moves up the food chain. If the weather’s fine, choose to sit on the patio at sunset. 271 N. Center St., SLC, 801-596-0566. dayroomandems.com EGM

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. epiccasualdining.com EGM George This do-over of Finca has made the space more intimate and the menu more eclectic.

Food ranges from raw bar to burgers and a smattering of small plates, some left over from the place’s past incarnation. 337 W. 200 South, SLC, 801-487-0699. georgeslc.com EM

Hub & Spoke Diner Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801487-0698. hubandspokediner.com EGM

Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com EGL Little America Coffee Shop Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801596-5704. saltlake.littleamerica.com EGL–M

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

Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—genera-

tions of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-5965700. littleamerica.com EGL–N

Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-3639328. martinecafe.com EN Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheese­steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-5961350; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com GL Nomad Eatery Nomad is fast and casual, but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to or-

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on the table der one of the ice cream desserts from Normal.

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

Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space­—being both imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com EGL–M One-0-Eight Chef-owner James Dumas, opened his own place in one of the most delightful venues in town, especially in nice weather.

Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout.

1709 E. 1300 South, 801-906-8101. EGL–N

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

Pig and a Jelly Jar Great chicken and

SWEET TOOTH? No better place to indulge it than at the Roof, on the top of the Joseph Smith building.

Sugar-binge on the biggest dessert buffet in town, while you eat eyeto-eye with golden Moroni.

waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-202-7366.

227 25th St., Ogden, 801-605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-695-5148. pigandajellyjar.com GM

Porch A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches. 11274 Kestrel Rise Road, Bldg. C, South Jordan, 801-679-1066. porchutah.com EGM

Porcupine Pub and Grille With 24 beers

Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-5393346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. templesquare.com/dining/ GLM

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

Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ruthsdiner.com ELM

Rye The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for.

Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801364-4655. ryeslc.com EGLL

Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. 11332 E. Big Cottonwood Canyon, Brighton, 801-5339977. silverforklodge.com EGL–M

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

Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-5825555, SLC. porcupinepub.com EGM

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

Red Butte Café This neighborhood place

Tiburon Servings at Tiburon are large and rich:

emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL

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elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801255-1200. tiburonfinedining.com EGLLL

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie. 501 E. 900 South, SLC, 385-202-7167. traditionslc.com EGLL

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

Baking Hive Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too. 3362 S. 2300 East, East Millcreek, 801-419-0187. bakinghive.com GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get. 779 S. 500 East, SLC, 801-9060698. bagelproject.com GL

Biscott’s An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts.com GL

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. carluccisbakery.com GL

City Cakes & Cafe 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. 1860 S. 300 West, SLC, 801359-2239. 192 E. 12300 South, Draper, 801-5725500. citycakescafe.com GL

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801359-8447. evasbakeryslc.com GL

Fillings & Emulsions This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com GL

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

La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. grandamerica.com GL

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-3552294. lesmadeleines.com GL Mrs. Backer’s Pastry Shop A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.

434 E. South Temple, SLC, 801-532-2022. mrsbackers.com GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-2748300. socupcake.com GL Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801883-9741. tuilebakery.com GL Vosen’s Bread Paradise This Germanstyle bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-3222424. vosen.com GL

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on the table BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801484-5963. patsbbq.com EGL R and R Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show. 307 W. 600 South, SLC, 801364-0443. Other locations. randrbbq.com GL–M

The SugarHouse Barbecue Company This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801463-4800. sugarhousebbq.com GM

QUICK BITE

HOWDY, NEIGHBOR Diversion overflows its niche in the Marmalade It’s small. It’s not flashy. But it’s big news. Finally, another restaurant has opened to serve the West Capitol Hill and Marmalade neighborhood. Yes, Em’s has been around for years up the hill, but Diversions is right down on 300 West in one of those buildings built long ago by a developer (Houwa?) who constructed a row of glass-walled cubes which have remained empty ever since. Diversions, owned by a local guy, is modestly modern, designed around the now-endemic fast-casual service with a kitchen that serves up gorgeously sloppy burgers, dogs, chili, fries and combinations of all those things. The specialty is a burger “bowl” which gives the bun a concave shape, the better to hold the (bean-free!!) chili on the patty, or whatever else you want on the burger. It’s completely a mess to eat and you may, as I did, have to resort to a knife and fork. The same chili—perfectly seasoned, though now spicy— comes over fries with cheese melding into a solid surface over the top. Steak and egg poutine, pizzas, regular burgers, tacos and six kinds of beer on top. What’s not to love? 535 N. 300 West, SLC, 801-657-7327. diversioneatery.com

nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.

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

Level Crossing Brewery Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie.

2496 West Temple, SLC, 385-270-5752.

levelcrossingbrewing.com EGM

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. 273 Trolley Square, SLC, 801-521-8917. desertedgebrewery.com EGM

The Red Rock Brewing Company Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch.

Also in the Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com EGM

Squatters Pub Brewery HAofLL

FA M E One of the “greenest” restaurants

in town, Squatters brews awardwinning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. squatters.com EGLM

Wasatch Brew Pub Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be— hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. wasatchbrewpub.com EGLM

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

BAR GRUB & BREWPUBS Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. avenuesproper.com EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history— so to go with the wonderful Czech beer, you can

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

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

The Dayroom In the same space as Em’s Cafe, The Dayroom only serves breakfast and lunch, with a limited afternoon snack menu before Em’s opens in the evening. This is not like any other breakfast or brunch in town. 271 Center St., SLC, 801-596-0566. dayroomandems.com GLE

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com GL

BURGERS, SANDWICHES, DELIS Feldman’s Deli Finally, SLC has a Jewish

deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com GL

J Dawgs All big and all natural, whether

you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here. 341 Main St,, SLC, 801-4386111. jdawgs.com GL

Pretty Bird Chicken Chances are you’ll

still have to wait in line at Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken. 145 S. Regent St., SLC. prettybirdchicken.com EGL

Proper Burger and Proper Brewing

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801906-8607. properburgerslc.com EGM

Publik Kitchen Same ownership as Publik coffee, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. publikcoffee.com GL

Shake Shack The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all–american favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors. 11020 S. State Street, Suite B, Sandy, 385-276-3190. GL

Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com EGL

SINCE 1952

Tonyburgers This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. 613 E. 400 South, SLC, 801-410-0531. tonyburgers.com GL

COFFEE Caffe d’Bolla John Piquet is a coffee wizard— a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. caffedbolla.com GL La Barba Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries. 327 W. 200 South, SLC, 801-457-0699. labarbacoffee.com GL

Campos Coffee Roastery & Kitchen

SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch • Open 7 days a week 7:30 to 2:30 Located between Resorts and Airport • 1624 S. 1100 East, SLC

An Australian coffee bar , this particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801953-1512. us.camposcoffee.com GL

Publik Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. publikcoffee.com GL

Salt Lake Roasting Company SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans. 820 E. 400 South, SLC, 801-748-4887. roasting.com GL The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. theroseestb.com GL

CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. 5927 S. State St., Murray, 801-5067788. brazagrillutah.com GM Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other

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on the table probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM

Texas de Brazil The Brazilian-style churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070. texasdebrazil.com EGN

CHINESE & PAN-ASIAN Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com ELL

Boba World This mom-and-pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. bobaworld. blogspot.com GL–M

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a chooseyour-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. cynoodleshouseut.com GM

Ginger Street Chef Tyler Stokes, who owns

DUMPLINGS FOR ALL Dim sum is one of the glories of Chinese eating and in SLC, Hong Kong has always been one of the top places to shop the cart.

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

FRENCH/EUROPEAN Bruges Waffle and Frites The original tiny shop turns out waffles made with pearl sugar.. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL

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

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.

6263 S. Holladay Blvd., SLC, 801-274-6264. francksfood.com EGN

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

Trestle Tavern Another concept from Scott Evans, owner of Pago, George, Hub & Spoke, etc., this restaurant is built around Eastern European food—pierogi, cabbage rolls, pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. trestletavern.com EGM

INDIAN

Hong Kong Tea House & Restaurant

Bombay House This biryani mainstay is

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801531-7010. hongkongteahouse.yolasite.com GM

sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. bombayhouse.com EGM–N

J. Wong’s Asian Bistro Drawing from their Thai and Chinese heritage, J. Wong’s

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Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly.

2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL ININ

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Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-2200500. rodiziogrill.com EGM

menu allows you to choose either. Lunch— Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-3500888. jwongs.com EGM

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110

Himalayan Kitchen Indian-

2A 019 D

Nepalese restaurant with an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. himalayankitchen.com EGM WAR

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. thekathmandu.net EGM

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

Saffron Valley East India Cafe Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. saffronvalley.com EGM–N

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. saffronvalley.com GL–M

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

Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked.

Friendly service. 733 E. 3300 South, SLC, 801486-4542. tandoorindiangrill.com EGL–M

ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com EGL Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. triodining.com EGM

Caffé Molise and Caffé Molise BTG This perennial restaurant favorite has moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises outdoor dining space and so much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. caffemolise.com EGM

DINNER NIGHTLY 5PM 418 E 200 S

801.539.9999

Cannella’s Downtown’s long-time essential red-sauce Italian shop, with friendly owners, familiar food and and fun, casual atmosphere. The Nica Joe burger is a slightly Italianized version of the American classic.. 204 E. 500 South, SLC, 801-355-8518. cannellas.com EGL–M

Caputo’s Market and Deli 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. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. caputos.com EGL

Cucina Toscana This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-3283463. toscanaslc.com EGM–N Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. estepizzaco.com EGL

Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan.

Little Cottonwood Canyon, Utah • www.LaCaille.com • 801-942-1751

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on the table

Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas.

Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. nuchs-pizzeria-andrestaurant.com EGL

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria.com GL

QUICK BITE

Pizza Nono Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-4443530. pizzanono-slc.com EGL

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

Settebello Pizzeria Every Neapolitan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. settebello.net GEL–M

MOVE OVER, TACOS.

Sicilia Mia The third in a trio of family-owned

Tiny and with the usual downtown parking challenges, the new Venezuelan downtown cafe Arempa’s was beyond bustling the nights I’ve been there. The crowd meant the kitchen was slightly in the weeds and some dishes came out slowly. But the enthusiasm emanating from servers and diners, and the aromas coming from the little kitchen were irresistable and the place felt like a party. The star of the menu is the arepa—a cornmeal cake sandwich with your choice of fillings: grilled or shredded beef and chicken, pulled pork, tuna salad, vegetables or pabellon, a traditional combintion of black beans, shredded beef, plantain and cheese. We liked them all. We also liked the cachapas, corn pancakes filled with cheese, chicken or beef, and the Venezuelan-style empanadas, corn flour tortillas, filled with the same choice of fillings, then fried. You’re getting the picture. Other, non-corn pancake options are the plantain sandwich, those familiar fillings between slices of fried plantain or soup. For dessert, a chocolate-filled tequeno. Or two. To drink: Coke products.

350 State St., SLC, 385-301-8905. arempas.com

Siragusa’s Taste of Italy Another strip

think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-5820193. thepie.com EL

Pizzeria Limone The signature pie at this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801733-9305. pizzerialimone.com EGL

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Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-7464441. stanzaslc.com EGM–N ININ

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The Pie Pizzeria Students can live,

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

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Venezuelan arepas might be the next big thing.

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

Stoneground Italian Kitchen

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The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-3641368. stonegrounditalian.com EGL–M WAR

Tuscany 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. 2832 E. 6200 South, 801-274-0448. tuscanyslc.com EGN

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

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4536 Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com GEL–M

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Veneto Ristorante This small

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place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801359-0708. venetoslc.com EGN WAR

JAPANESE Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EGM Kaze Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800800-6768. kazesushiut.com EGM Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. facebook. com/KobeJapaneseRestaurant EGM

Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. kyotoslc.com EM Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. simplysushi.us GEL–M

Takashi HAofLL

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

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

Tsunami Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com EGM Yoko Ramen More ramen! Utahns can’t seem to slurp enough of the big Japanese soup— Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. yokoramenslc.com LL

MEDITERRANEAN Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

420 E. 3300 South, SLC, 801-493-0100. medslc.com EGM

Layla Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com EGM–N

Mazza Excellent. With the bright HAofLL

FA M E flavor that is the hallmark of Mid-

dle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com EGM–N

Manoli’s Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. manolison9th.com EGML

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on the table Olive Bistro This downtown cafe offers light

Chile Tepin Popular for its generous servings

salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. theolivebistro.vpweb EGM

of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-8839255. chile-tepin.com EGM

Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fastbut-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com GL

Lone Star Taqueria Lone Star serves a

plant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286. spitzrestaurant.com EGM

burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com GL

olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square), SLC, 801-448-7489. weolive.com/ salt-lake-city EGL

MEXICAN/CENTRAL AMERICAN

Sink into a velvet sofa, order a cold oyster and a colder martini: that’s comfort in the hand and mouth.

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. chungasmexican.com GL

Spitz Doner Kebab This California trans-

We Olive It appears to be an extraordinary

COLD COMFORT

Chunga’s These tacos al pastor are the real

Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.”

More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-7794747. alamexo.com EGM Barrio A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas. 282 E. 900 South, SLC, 801-613-2251. barrioslc.com EGL Blue Iguana This colorful downtown 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.. 165 S. West Temple, SLC, 801-5338900. blueiguanarestaurant.net EGM

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Red Iguana HAofLL

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-4669827. harborslc.com EGM-N Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-9462079. kimishouse.com EGLLL

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

Market Street Grill SLC’s fave fish restau-

Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

The Oyster Bar This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetoysterbar.com EGN

Taco Taco A tiny, charming taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-3558518. tacotacoslc.com EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it.

Artisan tacos (try the duck confit), inventive guacamole and lots of tequila. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801-331-8033. taqueria27.com EGM

SEAFOOD Current Fish & Oyster House An allstar team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options. 279 E. 300 South, SLC, 801-326-3474. currentfishandoyster.com EGM-N

rants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801322-4668; 2985 E. 6580 South, SLC, 801-9428860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com EGM

SOUTHEAST ASIAN Chanon Thai Café A meal here is like a casual dinner at your best Thai friend’s place.

Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. chanonthai.com L Indochine Vietnamese cuisine is under-­ represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. indochinesaltlake.com EGM

Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com GL

My Thai My Thai is an unpretentious momand-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801505-4999. GL Oh Mai Fast, friendly and hugely flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com EL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. pleikuslc.com EGM Sapa Sushi Bar & Asian Grill Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. sapabarandgrill.com EGM

Sawadee Thai The menu goes far outside

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

the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. sawadee1.com EGM

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

575 S. 700 East, SLC, 801-364-1144. skeweredthai.com EGL–M SOMI Vietnamese Bistro But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-3221158. somislc.com EGL–M

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. thaigardenbistroslc.com EGM

A New Dining Concept at St. Regis Introducing RIME | Seafood & Steak,

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

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

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on the table VEGETARIAN

Krua Thai Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. kruathaislc.com EGL–M

Thai Siam This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. siamptsaltlakecity.com GL Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801595-1234. zaoasiancafe.com GL

STEAK Christopher’s The menu is straightforward,

TIS THE SEASON FOR S’MORES After your gourmet dinner at the Grill, save room for gourmet s’mores around the firepit.

chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801519-8515. EGN

Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. christophersut.com EGO

Ruth’s Chris Steakhouse This former

setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks.

57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench. EGL

accuracy of the cooking are what make it great.

Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-2384748. hilton.com/en/hotels/utah EGN

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front of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet.

435-615-4828. parkcityrestaurants.com/restaurants/the-farm EGO

Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. rawtopia.com GL

Vertical Diner Vertical Diner boasts an

Glitretind The service is polished, and the

animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com EGL Z Zest Kitchen & Bar Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbiden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan.

The menu changes frequently. 275 S. 200 West, SLC, 801-433-0589. zestslc.com EGM

Goldener Hirsch A jazzed up Alpine

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-6041300. montagehotels.com/deervalley EGN ININ

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Spencer’s The quality of the meat and the

The Farm Restaurant Food is at the fore-

Firewood Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435-2529900. firewoodonmain.com EGN

Omar’s Rawtopia Owner Omar Abou-

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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. 275 S. West Temple, SLC, 801-363-2000. ruthschris.com EGN

Boltcutter Vegan—the boltcutters refer to

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350 Main Now run by Cortney

Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point.

With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soonto-be favorites like Five Spice Venison Loin in Pho. Amazing. 350 Main St., Park City, 435-6493140. 350main.com EGN WAR

menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.

7700 Stein Way, Deer Valley, 435-645-6455. steinlodge.com EGO

theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings.

7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn.com EGO

J&G Grill The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760.

EGO Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce.

Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. mustangparkcity.com EGO Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com EGM

Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. shallowshaft.com EN Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder.

Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-6542133. snakecreekgrill.com EGM–N Tupelo Chef Matt Harris brings a touch of the South to Main Street. A far cry from greens and grits, the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. 508 Main St., Park City, 435-615-7700. tupeloparkcity.com EG N

Viking Yurt Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. thevikingyurt.com EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club.

Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com EGM–N

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com EGN The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. deervalley.com EGM

Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-6498284. theeatingestablishment.net M Fletcher’s on Main Street Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah

FOOTHILL

HOLLADAY

1615 S Foothill Dr. 385-259-0712

4670 S Holladay Village Plz 801-676-9706

DOWNTOWN

FASHION PLACE

149 E 200 S 385-259-0940

6154 S Fashion Blvd #2 801-266-2487

Private room available

Private room available

LEHI 1688 W Traverse Pkwy 801-331-8033

Lunch • Dinner • Catering • www.taqueria27.com

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on the table trout. 562 Main St., Park City, 435-649-1111. fletcherspc.com EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop.

Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. gatewaygrille.com EGL–M Handle Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435602-1155. handleparkcity.com EGN

Hearth and Hill This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435-200-8840. hearth-hill.com EGM

THE HAPPIEST HOUR The cocktail hour snacks here could make a meal: flank steak gyoza, truffled mac & cheese, elotes...

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-6498300. highwest.com EGML Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers.

The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com GL

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

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comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-2147570. sammysbistro.com EGL–M

Silver Star Cafe Comfort food

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

Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort.com EGN

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Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435654-0251. spincafe.net EGL–M

Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866643-2015. zermattresort.com EGM–N

BAKERIES & CAFÉS Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-6479097. pcroaster.com GL

Peace, Love and Little Donuts Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-7318383. peaceloveandlittledonuts.com GL

Riverhorse Provisions Bowls, breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it. Right on Main Street. riverhorseprovisions.com EGL Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435575-0295. redrockbrewing.com EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. squatters.com EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag.

Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. wasatchbeers.com EGL–M

BREAKFAST Deer Valley Grocery & Cafe The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili. 1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com GL Woodford Biscuit Company Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too. 2734 E State Hwy 35, Woodland, 435- 783-4202. woodlandbiscuit.com GL

CONTINENTAL & EUROPEAN

Windy Ridge Bakery & Café One of

Adolph’s Park City locals believe the steak

Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill.com EGL–M

Café Terigo This charming café is the spot

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods.

The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. montagehotels.com EGN

Red Rock Junction The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers,

sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

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

Courchevel Bistro Named after Park City’s 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.

201 Heber Ave., Park City, 435-572-4398.

ITALIAN & PIZZA Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com EGM Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal.

Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. vinto.com EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

6030 N. Market St., Park City, 435-658-0669. ghidottis.com EGM–N

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

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

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

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.

Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com EGM Billy Blanco’s Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme

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

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.

368 Main St., Park City, 435-649-6222. chimayorestaurant.com EGO El Chubasco Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com EGL–M Tarahumara Some of the best Mexican food in the state can be found in this family­-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N

MIDDLE EASTERN & GREEK

THE YEAR OF THE RAT Sounds bad, but the rat symbolizes the ability to solve problems. Mull that over while you dine on one of the most extensive and inventive Chinese New Year menus in Utah.

Reef’s Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. reefsrestaurant.com EGM

SEAFOOD Freshie’s Lobster Co. After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com EGM

Rime Seafood & Raw Bar Riding a gondola to the top of a ski slope is completely counterintuitive, but Chef Matt Harris and Maggie Alvarez make it seem natural. Open Thurs-Sunday. 9850 Summit View Dr. rimerawbar.com EGN

SOUTHEAST ASIAN Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most popular

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spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. shabuparkcity.com EGM–N

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

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

STEAK Butcher’s Chop House & Bar The draws are prime rib, New York strip and pork chops— and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-6470040. butcherschophouse.com EGN

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar.

Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com EGN

Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

3000 Canyon Resort Drive, Park City, 435655-2260. EGO

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake.

804 Main St., Park City, 435-655-9739. westgateresorts.com EG Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900. lespriprime.com EGN

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

AMERICAN CASUAL The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. thebluebirdrestaurant.com M Hearth The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com EGN

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. prairieschoonerrestaurant.com EGM

Union Grill The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com EGM

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot of Moab Brewery, the Grill focuses as much on housebrewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. caffeibis.com GL

Maddox Ranch House Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-7238545. maddoxfinefood.com GL–M

CHINESE Mandarin The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. mandarinutah.com EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. italianplace.net GL

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. slackwaterpizzeria.com EGM

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. rovalis.com EGM

Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801475-7077. myzucca.com EGM–N

JAPANESE Ramen Haus Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. ramenhaus. business.site EGM Tona Sushi The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-6228662. tonarestaurant.com EGM–N

MEXICAN Sonora Grill 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. 2310 Kiesel Ave., Ogden, 801-393-1999. comthesonoragrill.com EGM–N

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on the table SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha. 582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.GM

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. communalrestaurant. com EGM–N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. sundanceresort.com EGN–O

AMERICAN CASUAL Chomburger Colton Soelberg (Communal, etc.) has opened a low-key high-end burger place with an eye towards infusing highquality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. chomburger.com GL

RED ROCK GOURMET A day of winter hiking in southern Utah, followed by mussels in white wine with Belgian frites—sounds like heaven and it is.

INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-2820777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com EGM–N

ITALIAN Pizzeria 712 The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-6236712. pizzeria712.com EGM

VEGETARIAN Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-4894500. gingersgardencafe.com GL

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN

HALL

Hell’s Backbone Grill Owners

of FA M E Blake Spalding and Jen Castle set

Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet.

Sundance Resort, Provo, 801-223-4220. sundanceresort.com EGM

the bar for local, organic food in Utah. Now the cafe has gained national fame.

They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-3357464. hellsbackbonegrill.com EGM–N

Station 22 Ever-hipper Provo is home to some

Capitol Reef Inn & Café This family spot

The Foundry Grill The café in Sundance

cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. station22cafe.com EGL–M

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strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-4253271. capitolreefinn.com EGL–M

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL–M

BAR GRUB & BREWPUBS Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. themoabbrewery.com EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435772-7422. klbzion.com EGO Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining EGN Vermillion 45 Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it's excellent. 210 S. 100 East, Kanab, 435-644-3300 vermillion45.com EGN

AMERICAN CASUAL Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-5293921. famousmomscafe.business.site GL

Experience the VikingYurt Oscar’s Café Blueberry pancakes, fresh

Come and Enjoy a Gourmet, Nordic Dining Adventure.

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

Peekaboo Canyon Wood Fired Kitchen Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking ptio. 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com EGL–M

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

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com EGL–M

Located at the top of PARK CITY RESORT

Your adventure begins with a snow-cat pulled sleigh ride up the mountainside, to a delicious six-course meal with imaginative presentation and entertaining twists.

Lunch Served 11:00 am daily. Ski-in-ski-out only. No reservations taken.

Dinner

6:00 pm. Reservations required.

Enjoy your meal while listening to music from our baby grand.

Book online for dinner at VikingYurt.com

Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets.

But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com EGM

BAKERIES & CAFÉS Twenty-five Main Café and Cake Parlor With its hip graphic design, ever-socool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. 25main.com GL

MEXICAN The Bit and Spur The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com EGM

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bar

21 & OVER BARS

FLY

Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

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

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

Something for everyone PUNCHBOWL SOCIAL CLUB is bar life, stadium-size.

BY JEN HILL

PHOTO ADAM FINKLE

It’s hard to imagine a bigger bar. Punchbowl Social Club is an epic 15,000 square foot immensity, a bar the size of a bowling alley. No, wait, there’s a bowling alley in it. So there’s this bar and it has a bowling alley in it, and a dart-throwing station, karaoke booths you can rent by the hour, all kinds of arcade games, giant Jenga blocks, gameboard tables and board games, all in a space centered by a round bar that would look at home in a Las Vegas casino. The bar serves national, craft and local brews, the bartenders shake up classic and craft cocktails, the full kitchen serves burgers, fried chicken and waffles, wontons, tacos, salads and mac & cheese...you get

the drift. This is Chuck E. Cheese for grown-ups and you have to be 21 or older to get in. There are even party rooms you can rent if you want to have your own private madding crowd.

But you know what I like to do in bars? I like to talk to friends in small intimate spaces. So you’d think this latest addition to the Gateway party scene (there are Punchbowls all over the country) would not appeal to me. But you’d be wrong—among all the other (noisier) attractions is a cozy, comfy pub-like room where can sit knee to knee with your chums and sip, nibble and chat for hours.

6 N. Rio Grande, SLC, 801-948-2989

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bar fly AC The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid. 225 W. 200 South, SLC, 385-7229600. achotels.marriott.com Aerie Floor-to-ceiling windows mean drinkers can mar-

vel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160

Alibi Bar & Place Located along SLC’s bar line on

Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights. Check the website. 369 S. Main St., SLC, 385-259-0616

Bar George Sister—well, brother—to the restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines. 327 W. 200 South, SLC, 801-487-1699, bargeorgeslc.com

Asher Seevinck, Jameel Gaskins co-owners, Matt Cantu, manager, Sea Bird Bar and Vinyl

Fly High

New bar at the Gateway

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Beer Bar 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. 161 E. 200 South, SLC, 801-355-2287. beerbarslc.com The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. utahbayou.com 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. 128 S. Main St., SLC, 801-364-4268

BTG Wine Bar BTG stands for “By the Glass” and from the pressures of an otherwise drab and crappy workday. And, while you can’t bowl or sing karaoke here, Sea Bird’s intimate space supplies good taste along with a place for conversation and classic vinyl. That’s why its complete name is Seabird Bar & Vinyl Room. Adding to its charm, the glass-walled bar has a great skyline view, which will be even cooler during the summer months on their outdoor patio. And, because of being owned by the same team that owns La Barba Coffee, it’s just way cool in general.

7 South Rio Grande, Level 2, SLC, 801456-1223

though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814. btgwinebar.com

Campfire Lounge The laid-back feeling of sitting

around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 campfirelounge.com

Copper Common Copper Common is a real bar—

that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801-355-9453. coppercommon.com

PHOTOS ADAM FINKLE

GULLS, TERNS, KITTIWAKES, guillemots, jaegers, skuas, shearwaters, storm-petrels, petrels, puffins, gannet, boobies, razorbill, dovekie, murres, cormorants, auklets, murrelets, albatrosses, fulmar, pelicans, tropicbirds, frigatebirds, noddies and skimmers are all classified as seabirds. But this particular Sea Bird is a bar, and while the original Sea Bird Bar is in Draper, its second locale recently open at the Gateway in SLC. As a bird flies, the newest Sea Bird Bar is just above the Olympic Fountain and across from the Punchbowl—however, as bars go, these two couldn’t be more opposite.

And, you could have guessed it, we ordered the Pain Killer cocktail from the menu. That’s what you go to a bar for, right? In this case, it is a mix of light and dark rum blended in a tall glass with orange and pineapple juice and flavored with vanilla and nutmeg. Like any good cocktail, it allows you to relax and escape

Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287. beerbarslc.com

127 Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-2739830. cottonbottominn.com East Liberty Tap House Half a dozen beers on

draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips.

850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com

Gibson Lounge Grand America’s inimitable

upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. grandamerica.com

Good Grammar The crowds playing Jenga on the

patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers. 49 E. Gallivan Ave., 385-415-5002 goodgrammar.bar

High West Distillery The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435-649-8300 highwest.com Garage Everyone compares it to an Austin bar.

Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801819-7563. graciesslc.com Green Pig Green Pig is a pub of a different color.

The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com The Rest and Bodega The neon sign says “Bo-

dega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. 331 S. Main St., SLC, 801‑532‑4042. bodega331.com

The Shooting Star More than a century

old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-7452002. shooting-star-saloon.business.site

Oyster Bar The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-

winning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com

Quarters Nostalgic for all those Gen Xers and

gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com.

Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748. hilton.com

Tinwell An old dive bar resuscitated, now it’s a hip-

ster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801953-1769. tinwellbar.com

The Vault A quintessential hotel bar, with big win-

dows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault

Wakara Bar One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens. 480 Wakara Way, SLC, 385-722-9600.

Level Crossing Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385-270-5972. levelcrossing.com Red Rock Brewery A longtime favorite for tip-

pling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-521-7446. redrockbrewing.com

Toasted Barrel Brewery Look for seasonal

releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com

Uinta Brewing Company Founder Will Hamill

says,“We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles. 1722 Fremont Dr., 801-467-0909. uintabrewing.com

TF Brewing TF stands for Templin Family; brew-

master Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night. 936 S. 300 West, 385-270-5972. tfbrewing.com

Bohemian Brewery Enjoy the lagers beloved by

Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law. 94 E. 7200 South, Midvale, 801-566-5474, bohemianbrewery.com

Water Witch Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

Epic Brewing Company Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom. 825 S. State St., 801-9060123. epicbrewing.com

Whiskey Street This stretch of Main was once

brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435-200-3009. shadesofpale.com

dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

Zest Kitchen & Bar, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini. 275 S. 200 West, SLC, 801-433-0589. zestslc.com

BEERS & BREWS Squatters Pub Brewery/Wasatch Brewery

Salt Lake’s original breweries merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Lake. 147 W. Broadway, 801-363-2739, squatters.com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

Desert Edge Brewery at the Pub The con-

stantly changing variety and Beer School set Desert Edge apart from all the others. 801-521-8917. desertedgebrewery.com

Shades of Pale Brewing A mom-and-pop

Proper Brewery and Burgers From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-9068604. properbugerslc.com Fisher Brewing Company Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now.

One of the few in town that has cask ale occasionally.

320 W. 800 South, 801-487-2337. fisherbeer.com Roha The name comes from the owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982. rohabrewing.com

Kiitos Brewing A rising star, Kiitos brews are on

several menus around town. But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-215-9165. kiitosbrewing.com

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