MAGAZINE OF THE MOUNTAINWEST
Lisa Barlow
SALTLAKEMAGAZINE.COM
ONE REAL HOUSEWIFE (and Kendle)
GONE BUT NOT FORGOTTEN THE MISPLACED HEADLINES OF 2020
THEY ATE SAND? THE HELLISH EXPEDITION OF JOHN W. POWELL
February 2021
$4.95
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Electric has gone Audi. A new era of electric is here. Meet the Audi e-tron®, the first electric SUV built with Audi DNA. With ample space for everyday life, long-range capability and exhilarating performance with quattro® all-wheel drive, this is way more than an electric car. This is electric done the Audi way.
Closer than you think; better than you’re used to. 801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe / 25 miles south of Salt Lake
Soul, electrified. Iconic sports car performance and iconic design DNA in every detail. Introducing the Porsche Taycan: the first fully-electric car with a genuine sports car soul.
Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com 25 miles south of Salt Lake
Š2021 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.
Extraordinary People Ronald McDonald House CharitiesŽ Grand Givers Cornerstones of Love Grand Givers are extraordinary individuals who make a personal direct donation of $1,000 or greater providing the most critical core operating support to Ronald McDonald House Charities of the Intermountain Area. This year Colleen and David Merrill, Annette Gaiotti and Don Goldberg, and Paula Green Johnson and Peter M. Johnson donated the value of the annual Grand Givers appreciation dinner to RMHC. This funding will underwrite some of the costs for food and meals at the Ronald McDonald House and the Ronald McDonald Family Room. This donation has been made in honor of RMHC’s 2020 Grand Givers. RMHC is facing extraordinary challenges this year which have been helped by the generosity of this group. On behalf of the pediatric patient families served by RMHC, Thank You for your extraordinary support and generosity! For information on how to become a Grand Giver, email vickie@rmhslc.org.
rmhcslc.org
Kelly Favero and Michael Aguilar Haley and Ryan Aller Cheryl and Ryan Allman Cindy and Greg Bailey Stephanie and Adrian Balderrama Amy and John Banovich Kerry and Brian Barker Caroline and Scott Bates Kristin and Rich Bauter Joan Baxter David Benson Linda and Gerald Bisbee Karen and Gary Black Juli and James Blanch Don Bonnema Katy Welkie and Audrey Bramwell Lori and Mark Briesacher Luann Brinkerhoff Tony Broadbent Kim Brown Angi and Jeff Butler Elise and Daniel Caffee Susan Jo and Charles Cargo Elizabeth and Michael Chardack Jenifer and Mathew Child Hosanna and Joshua Clay Jenny and Mike Cohen Bonnie and Gary Collins Carla and Chuck Coonradt Carrie Romano and Anthony Cordova Matthew Cox Jamie and Michael Cragg Jill Crowell Eileen Csontos Katina Curtis Susan and Joseph Curtiss Emily and David Cutt Susan and Skip Daynes Meredith Kaley and Jerry Deal Judy Daly and Joel Deaton Candace and Tim Dee Cathy and Robert Dern James Engel Paul Erickson Gayle and Chip Everest Muffy Ferro Alice and John Finley Karen and David Flood Merri and John Fortuna Jonathan Francom Larry Fusselman Scott and Alison Flynn Gaffney Carolyn and Kem Gardner Dee and Colin Gardner Mary Emmie and Arnold Gardner May Bradley and Tom Gerke Rich Gillette Tiffany and Robert Glasgow Annette Gaiotti and Don Goldberg Susan Goodwin Mary Tolan and Ed Grzelakowski Kerri and Ryan Hacking Pamela and Scott Hale Jeanne and Alan Hall Stephen Hammond Annmarie and Duggan Hannon Brittany and Aleksander Hansen Charla and Don Harris Susan and Martin Hering Cami and Chris Higley Amanda and Nicholas Hill Monica Whalen and Dan Hinckley Jenay Hodges Katherina and Todd Holzhauser Renie and Michael Howerton Phil and Lori Teske Hudson Elizabeth and Steven Huebner Brant Hunsaker Annette and Steve Isrealsen Dorothy Jackman
Cynthia and James Jeffs Brandy and David Jesperson Becky and Craig Johns Angi and Barry Johnson Ann and Greg Johnson Peter and Paula Green Johnson Ann and Brad Johnston Cindy and David Jones Julie and J.J. Jones Sarah Brown and Dave Jones Kaye and Bruce Jorgensen Carolyn and Gary Jorgenson Heather Kahlert Terri and James Kane Jody Heximer and Tracy Karp Sharon and Chris Kassity Kim and Greg Kazarian Ozlem Kence Susan and Robert Kimsey Warren King Alicia Kinne Linda Klug Conny Kramer Alice and Donald Lappe Samantha and Brent Larsen Carol and Jim Laub Dr. Karla and Richard Leach Linda Leckman Nadia and Lawrence Letey Laura and Chris Lewon Sue and Donald Lewon Dan Liljenquist Roland Lim Ronald Lisonbee Cheri and Larry Lloyd Marissa and Mike Luedy Theresa and Thomas Luedy Kent Madsen Marnie Nuttall and Troy Martinez Kellie and Greg Matis John and Mariana Mavor Thomas K. and Mary Schubach McCarthey Suzelle and Bill McCullough Neal McFarlane Dr. Clive Meanwell Colleen and David Merrill Denise and Craig Metcalf Haylie Miller Judy and Steven Miller Melissa Miller Hollis Mills Patrice Arent and David Mock Dan Mondragon Kara and Joel Monson Brent Moore Morgan Family Linda and Rock Morphis Cindy and David Mortensen Vickie and Bob Moschetti Joseph and Christine Mower JoAnn and Scott Narus Habib Nasirullah Kris Nelson Carrie and Mark Nichols Sisi Nimbus Patrick O’Neal Melinda and George Odencrantz Jaye and Eric Olafson Maggey and Dave Oplinger Christopher Parkin Ashley and Mark Parrish Judy and Dave Parrish Jennifer and Damien Patton Angela and Bill Peterson Shannon and Mike Phillips Sterling Poulson Roxanne and Marc Probst Sandra and Keith Proctor JJ and Brandon Pulsipher Susannah and R. Lor Randall
Intermountain Area
Amy and Scott Reams Hadley and Alan Regal Susan and Victor Rickman Barbara and Jim Roberts Dr. Danielle Roussel and Bert Roberts Shelli and Trevor Roberts Nancy and John Robertson Dr. Manuel and Patricia Rodriguez-Davalos Char and Bob Roetzel Bridget and Richard Romano Linda and Bill Sailer Nancy Gregovich and Robert Sampson Victoria Schmidt Susan and Bob Schulz Sylvia Morin and Jeff Schunk Brent Shafer Stacey and Allyn Shaw Shauna and Wade Sherman Annabelle and Dennis Shrieve Mary and Bradly Shurtleff Katie Smith Susan and David Smith Virginia and Miner Smith Jan and Chuck Sparrer Nancy and Rob Sparrer Mark and Chris Sparrer-Baer Deborah and Tom Spicer Peggy and Mark Squiers Barbara Stringham Sue and Bart Stringham Renee and Jim Swayze Robert Tadje Yvette and Dr. Lloyd Tani Pam and Jeff Tiede Tomilee Tilley Shari and Darrell Troester Trisha and Blake Troester Jim Turnbull Heidi and Jonathan Tward Cindy and Dirk Van Klaveren Yolanda Versteeg and Beatrix Versteeg Margaret and Joseph Viland Amber and Cory Watson Lauren and Melvin Watson Penny and Allen Watson Margaret and Bob Webb Nicole and David Weiss Tey and Scott West Colette and Alan Weston Karen and Bill Whitaker Laura Whooley Lori and Duff Willey Terry and Chip Williams Jeralynn Winder Jana and Jeremy Wold Chris Yoakam Jenise and Christopher Young Lisa and Chris Young Lynnie and Bert Zimmerli
helping through Extraordinary Times
The Rose Clinic-Plastic Surgery: Introducing our brand-new facility! The Rose Clinic is a comprehensive aesthetic center that includes luxury waiting areas, state-of-the art offices, a surgical center, discreet and comfortable treatment rooms, a monitored recovery area, and a high-end medical spa. Dr. Kevin Rose is a highly-respected, exceptionally skilled plastic surgeon. Our new, AAAASF-certified, and state-of-the-art Rose Surgery Center offers patients enhanced safety, comfort, privacy and convenience. Our Surgery Center features two individual recovery suites ensuring the highest standard of care as well as privacy for the patient and their loved ones. Combined with the care and artistry that Dr. Rose brings to every procedure, patients can expect a smooth and pleasant post-operative experience. At the Rose Spa, we offer our patients a range of non-invasive treatments that produce remarkable improvements and can restore a more youthful appearance without the need to undergo a surgical procedure. Enjoy treatments like Injectables and Dermal Fillers, Relaxing Facials, Medical Grade Skincare, Facial Treatments, and more.
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T H E C H A R L E ST O N D R A P E R E V E N I N G
F E S T I V E
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D I N I N G
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Dinner Monday – Sunday 4pm – 9pm
1229 Pioneer Rd, Draper
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B R U N C H
O L D
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Brunch Saturday– Sunday 10am – 2pm
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B E
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C E L E B R AT E T H E
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N E W Y E A R
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F R I E N D S !
Enjoy the winter wonderland Utah is known for with delicious food, fine wine and cocktails, and mouthwatering desserts. Seared lamb chops, classic French bouillabaisse, imported cheeses and my hand crafted brigadeiro’s will enlighten your palette and warm your heart and soul! See you soon. - Chef Marco Silva and The Charleston Draper team
Knowledge. Trust. LO CA L LY OWN E D A N D O P E R ATED SINCE 19 76 .
One of Utah’s Most Spectacular Estates—Just a 15 minute drive to World Class Park City and Sundance Ski Resorts 2344 West 3000 South, Charleston • 5 BD • 8 BA • 24,214 SF • 27 Acres • $16,000,000 Walking and riding trails, indoor olympic-size pool, tennis courts, a baseball diamond, soccer field, horse barn with facilities, and more! Linda Secrist (801) 455-9999
Inspiring and Comfortable Haven
The Perfect Alta Ski Cabin
One-of-a-Kind Elevated Alpine Estate
388 Castle Creek Lane, Castle Valley 3 BD • 4 BA • 5,300 SF • $3,300,000 Angela Houghton (435) 260-0700
8626 Hawk Hill Road, Alta 4 BD • 5 BA • 3,452 SF • $3,200,000 Debbie Nisson (801) 739-5179
238 Hobble Creek Canyon Road, Springville 6 BD • 5 BA • 6,338 SF • $3,025,000 Cindy Uriona (801) 432-7777
Sophisticated Elegance–Comfortable Floorplan
Gated and Private on 2.39 Acres
Luxe Garden Level Condo—Last One Left!
1371 East 2nd Avenue, Salt Lake City 5 BD • 4 BA • 5,870 SF • $1,950,000 Heidi Ingham (801) 901-9330
2897 Water Vista Way, Sandy 6 BD • 6 BA • 8,449 SF • $1,299,999 Nikole (801) 750-5280 Jamie (801) 558-7545
364 Capitol Park Avenue #102, Salt Lake City The Historic Wright Place Condominiums Amanda (435) 659-6555 Maura (801) 259-5490
R E S I D E N T I A L R E A L E S TAT E | C O M M E R C I A L R E A L E S TAT E | N E W C O N S T R U C T I O N | R E L O C AT I O N
WE’RE HERE FOR YOU. BhhsUtah
@BhhsUtah
©2020 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. Information not verified or guaranteed.
NOW SERVING CACHE VALLEY! CALL (801) 990-0400 FOR DETAILS
WASATCH FRONT (801) 990-0400 WASATCH BACK (435) 649-7171 ST. GEORGE (435) 525-2501 MOAB (435) 259-0150
contents
JA NUA RY/FEBRUA RY 2021
FEATURES
58 EASY EATS
One of Powell’s Whitehall boats during his expedition. The heavy wooden boats were ill-suited for the adventure.
BY MARY BROWN MALOUF
Yes, the pandemic has changed our restaurant world. But you can still eat great food safely in Salt Lake CIty. And in some ways, it’s easier than ever.
66 ONE REAL
HOUSEWIFE BY MARY BROWN MALOUF PHOTO LIBRARY OF CONGRESS PRINTS AND PHOTOGRAPHS DIVISION WASHINGTON, D.C. 20540 USA
The Real Housewives of Salt Lake City have arrived. Salt Lake magazine spends a day in the life of real housewife, Lisa Barlow
70 BACK IN THE DAY BY JEREMY PUGH
Remember before there was a Presidential election? Remember before COVID? We look back at the issues that were big deals then.
76
DOWN THE RIVER on the cover PHOTO BY ADAM FINKLE
Lisa Barlow, owner of Vida Tequila, is one of the Real Housewives of Salt Lake City.
BY JEREMY PUGH
In early 1870, John Wesley Powell explored the Green and Colorado Rivers, mapping the area for the first time. Writer Jeremy Pugh follows Powell’s route with historian Richard Turley as narrator.
J A N / F E B 2 0 2 1 | S A LT L A K E M A G A Z I N E . C O M
contents 53 park city
48
The battle for the soul of Park City continues with the saga of the Hideout development. Also, good news! Vessel Kitchen is growing. BY TONY GILL
83 a&e
UMFA’s Black Refractions offers a rare glimpse of art from renowned Studio Space in Harlem. BY MARY MALOUF Local shooters take a look at 2020. BY JEREMY PUGH
91
on the table
A look at how local restaurants are coping—or not—with the pandemic. Plus two new bakeries and how saving food saves the planet. BY MARY BROWN MALOUF
116 bar fly
February means romance and romance means champagne, but love can be hard. Arm yourself with a French 75.
21 the hive
Proclaim your love with the perfect tat—show us yours and maybe win dinner for two. Shop local and online at once. You decide: lug soles or stilettos? The opening of Salt Lake’s secret Allen Park, taking the best care of winter skin and how to use turmeric.
BY MARY BROWN MALOUF
120 field guide
Well, it’s inversion season again. But hey—you were already wearing a mask. BY JEREMY PUGH
44 worth a trip
The eerily atmospheric theme park Evermore changes with the season. Take a tour. BY JAIME WINSTON
48 outdoors
83
Crowds are verboten—here are five core adventures you can enjoy on your own. Or with a tested-negative buddy. BY TONY GILL
91
volume 32 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: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2021, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.
S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 1
SELLING UTAH’S MOST DISTINCTIVE PROPERTIES
LIKE NO OTHER
5 BD | 4 BA | 3,210 SF | $525,000 Laurel Simmons 801.718.4681 3363 W High Bluff Meadow Lane Lehi, Utah
4 BD | 4 BA | 3,668 SF | $6,000,000 Pristine Condition in Lehi
7 BD | 5 BA | 5,893 SF | $1,250,000 Thomas Wright 801.652.5700 1434 S Chancelor Way Salt Lake City, Utah
Your Montage Deer Valley® Sanctuary
5 BD | 4 BA | 4,258 SF | $1,165,000 Stunning, Traditional Rambler
4 BD | 2 BA | 2,800 SF | $819,000 Scott Robbins 801.209.1120 606 N Cortez Street Salt Lake City, Utah
Cubis / Wright 435.729.0389 9100 Marsac Avenue, #1005 Park City, Utah
Wright / Kirkham 801.652.5700 1978 E Olympus Point Drive Holladay, Utah
Scott Robbins 801.209.1120 343 S Elizabeth Street Salt Lake City, Utah
Thomas Wright 801.652.5700 6003 E Green Drake Drive Heber City, Utah
Riverview at Victory Ranch
3 BD | 3 BA | 3,017 SF | $1,100,000 Custom Home in Holladay Gated Community
3 BD | 3 BA | 2,208 SF | $700,000 Art Deco Capitol Hill Home with Views
5 BD | 8 BA | 7,601 SF | $8,600,000
Thomas Wright 801.652.5700 910 S Donner Way, #204 Salt Lake City, Utah
Remodel in Donner's Best Building
3 BD | 2 BA | 1,780 SF | $675,000 Contemporary Home in the Heart of the City
Paul Wiseman 801.808.0730 1283 E South Temple, #304 Salt Lake City, Utah
Downtown Mayflower Condo
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. ©MMXXI 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 2021.
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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
December 4th -March 5th
Thomas Moran | The Great Salt Lake Chromolithograph | 9.375 x 14 in.
Historical Western and Utah Artists including Maynard Dixon, Birger Sandzen, Thomas Mo Moran, LeConte Stewart, and Doug Snow.
1709 E 1300 South, Suite 201 Salt Lake City Utah 801-583-8143 info@daviddeefinearts.com
www.daviddeefinearts.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 1
We value the ideas and interests of our community and readers. Story pitches, photo submissions and event information can be submitted to editor@saltlakemagazine.com for publication consideration.
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Birger Sandzen | The Old Mill oil on canvas | 27.5 x 33.5 in.
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The Canyon art installation by Gordon Huether
WE’RE READY TO FLY WHEN YOU ARE. Now that the new Salt Lake City International Airport is open, there’s a lot for you to enjoy — the views, the technology, the efficiency, the variety of shops and restaurants. And one of the things we think you’ll also like is our commitment to your safety — employing the absolute best practices in sanitization throughout the airport. As the world re-opens to travel, it’s not going to be the same. But when it comes to flying in and out of The New SLC, we think it will be even better.
18
editor’s letter Editor Mary Brown Malouf photobombs Lisa Barlow at the premiere party for Real Houswives of Salt Lake.
What’s real anyway?
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 1
effect of this virus on our beloved city. The restaurant, bar and hospitality business has been desperately damaged. We hope our Easy Eats article (P. 58) about how to dine out-but-in can do a bit to save gastronomy in SLC. Fortunately, Utah’s uplifting (not just geologically speaking) landscape is a spiritual comfort. Join writer Jeremy Pugh as he explores a piece of it. (p. 76) A year ago, before 2020, we were worried about lots of other problems that were covered up by COVID concerns. Most of them sprang from vision disconnect between the governed and their governors, the same myopia that led us into the mess of 2020. In this new year, let’s make it real again.
Mary Brown Malouf
PHOTO GRANT POTTER
It’s all a little crazy. Sometime in 2020, the world stopped making sense for a lot of us. Between one of the ugliest election cycles the U.S. has ever been through and the most mysterious disease most of us have ever experienced, normal was canceled. We can’t get together with friends, hug our loved ones, be in the room with them when they die. But somehow we have to go on, right? Somehow we have to continue to work and love and laugh. This issue of Salt Lake magazine holds a lot of frivolity, the main one being an extremely silly TV show, The Real Housewives of Salt Lake City. There I am in a pink fur coat in a car with our cover housewife, Lisa Barlow (p. 66) and her boys. They call this escapism and for me it was certainly a departure from anything else I’ve ever done. But kinda fun, y’know? Spangly clothes and high heels and tiny problems provided a respite from all the other very sad news. Like the
julieassenberg.com
T he Art of Spa
the
hive
PHOTO LEE COHEN (SKI BRIGHTON) / UTAH OFFICE OF TOURISM
PEOPLE | TRENDS | TALK
Mask Up O
s much as we love the social nature of snowboarding and skiing—chair lift chatter, nachos and beers at Molly Green’s after last run—admit it, riding on steep snowy slopes is, in its essence, a solo sport. Once you drop in, you are in your own world, social distance is a given and a mask is already part of the outfit. Brighton Resort (pictured here) and all our Utah resorts are limiting capacity, spacing out lift lines and dialing down the social stuff. But whatever, the snow don’t care. brightonresort.com
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22
the hive / FASHION
YOU CAN SHOP ONLINE AND STILL SHOP LOCALLY. KATIE WALTMAN
The curated collection of artisan jewelry, easy fashion and boutique home gifts is available online. 815 E 3300 South, SLC 801-981-4647. katiewaltman.com
Namedroppers’ owner Tiffany Colaizzi and staffer Sasha Pirjel.
THE CHILDREN’S HOUR BOOKSTORE Known for women and children’s fashion as well as books and gifts, Children’s Hour offers online and limited in-store, masked shopping. 9th & 9th, SLC, 801-4150. childrenshourbookstore.com
The Silver Lining Fashion retailers RESTYLE themselves in response to the pandemic. BY 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 1
shopping Zoom calls with clients to show them different items and let them pick things up curbside. We started picking up inventory from clients who didn’t feel safe coming into the store but still wanted to sell things. It’s been great to be able to help generate income for people who are out of work and need money.” Demands definitely changed, says Colaizzi—people who used to want fabulous gowns for special occasions are more likely to want Lululemon leggings. But her business has changed also. “One TikTok video has had 350,000 views,” she said. “It saved our second store.” By growing outreach, Namedroppers expanded. NOTE: Leave it Colaizzi to make masks a fashion statement—her store sells the stylish face shields pictured above.
FLIGHT BOUTIQUE
Cutting-edge fashion for you and your kids that is fun, affordable and comfortable. That’s the direction in-store and online. 545 Main Street, Park City, 435-604-0806.flightclothingboutique.com
THE STOCKIST
So much style in such a small space! All of it—men’s, women’s shoes, shirts, dresses and jackets—is available online. Start clicking. 875 E. 900 South, SLC, 801- 532-3458. thestockistshop.com
PHOTO (PORTRAIT) TRAVIS J
T
iffany Colaizzi opened Namedroppers, a secondhand high fashion store, 25 years ago. She has weathered up and down economies, the fantastical vagaries of the style business and the uncertainties of retail staffing and demand. But COVID-19 knocked her for a loop. “I almost had to close our second location,” she says. Lots of retail businesses have shuttered during the COVID; at one of the pandemic’s early peaks, doors everywhere closed and there was no business at all. So Colaizzi got creative. “During the COVID closure, we had to switch our whole presence,” she says. “I learned to focus online, not just the online store but on social media. While we were closed, we filmed inventory, showing a walk-through of different outfits. We did personal
HOME T O S A LT L A K E CI T Y ’ S L A R GE S T C OMMUNI T Y OF F E M A L E-O W NE D S M A L L B U S INE S S E S
THE MAVEN DISTRICT
LIVE
•
SHOP
EAT
•
SWEAT
900 SOUTH 200 EAST
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M AV E N D I S T R I C T. C O M
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WORK
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GATHER
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DREAM
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the hive / BEAUTY
Chin Up Baby boomers+, TAKE NOTE. BY MARY BROWN MALOUF
F
irst impressions don’t end at the chin. In 2021, “fresh start, fresh face” means taking better care of not just your face but also your neck and décolleté—known in the beauty business as “the neck and deck.”
There are some simple things you can do to help the delicate skin on your neck from sagging: • Stand up straight, as your mother told you to, and hold your head erect. •M ake sure your workspace is organized so you don’t hunch over it but can hold your head straight. • Gently clean and exfoliate your neck as well as your face nightly. • Use a low pillow. • Do neck exercises all day.
SKINSPIRIT SLC EXPERTS SHARE THEIR TOP THREE NECK AND CHEST TREATMENTS:
Lumenis ResurFX treatment at SkinSpirit
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Sculptra Aesthetic is an FDA-approved injectable that helps gradually replace lost collagen—the most common protein in the body that is used to form a framework to support cell and tissue.
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The Lumenis ResurFX is the latest technology in laser skin rejuvenation. It targets coarse skin, wrinkles, skin discoloration and mild scarring with its photo-fractional.system. It stimulates collagen growth without damaging the skin’s surface.
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Alastin Restorative Neck Complex helps you continue your home care routine and maintain your treatment results.
Alastin Skincare Restorative Neck Complex ($110) SkinSpirit, SLC skinspirit.com
PHOTO (LUMENIS RESURFX) COURTESY SKINSPIRIT
• Massage your neck lightly with a gentle oil, keeping your strokes up and down.
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the hive / LIVING ART THE ART OF INK
Since Sailor Jerry (yes, a real person) popularized tattoos in America and created the “American style” tattoo with its dark outlines and primary colors, tattooing has evolved into a better understood and more appreciated art form. Tattoo artists have individual techniques and styles, working with their clients to create a truly unique and highly personal piece of art.
Husband and wife got Arches tattoos to commemorate their beloved dog
Say it with skin A TATTOO is an expression of commitment and love. BY MARY BROWN MALOUF
She loved her grandpa, whose glasses were always crooked.
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INKED YOUR LOVE? During February, Cupid’s month, send a picture of your tat and a short explanation of the love it represents—you’ll be eligible to win dinner for two. Send your pics to magazine@ saltlakemagazine.com or DM us @SLmag on Instagram or Twitter.
Her loving Grandma loved birds and flowers.
S
ince early sailors picked up the practice in Polynesia centuries ago, the decision to ink your feelings in your skin has been the ultimate in wearing your heart on your sleeve. Entwined lovers’ hearts, a sweetheart’s name, the scene of a beloved memory—all have been symbols of undying affection—a testament to love left behind, a lover far away or a tangible expression of a love you feel will last forever. Tattoos are a way to memorialize love. And of course, love is not reserved for a lover—people express love for friends, grandparents, and even pets, with tattoos. “We frequently get requests for memorial tattoos where the person wants to get a cancer ribbon, or a name and birth/death dates,” says Darlene Fuhst, co-owner of Prohibition Ink. “We encourage people to come up with something that the person loved, or a memory associated with their time spent with the person. We always encourage people to find imagery that represents a person rather than something literal, and that allows for much more personal and creative designs than what they may have first had in mind.” Prohibition Ink Custom Tattoo, 801-485-2294. prohibitionink.com
PHOTOS COURTESY PROHIBITION INK CUSTOM TATTOO
Dad’s rocketship tat for his daughter, implying she has no limits.
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the hive / SPACES
Hidden in the City The quiet opening of ‘HOBBITVILLE’ BY MARY BROWN MALOUF
WHAT: Allen Park WHERE: 1328 E. Allen Park Dr, SLC The park is open daily until sunset, when the gates are locked.
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PHOTOS JEREMY PUGH
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t was twilight when we arrived at Allen Park—the end of the day it was officially designated a park by Mayor Erin Mendenhall. Only stragglers like us were wandering the semideserted street that led nowhere. A giant owl flew silently from one tree to another in the woods behind one of the brokendown houses. Eerie, but private and peaceful. People used to say a group of hobbits smoked their pipe weed and padded around on their furry feet in this little cul de sac off 1300 East near Westminster. Others claimed a family of Little People
lived there and would chase away outsiders and curiosity-seekers who happened in. But, actually, the eccentric street of tiny houses are on a wooded lot once owned by George Allen, a doctor and animal lover (he was instrumental in founding Hogle Zoo and Tracy Aviary.) He and his family lived in the log cabin and rented out the little houses to students or anyone who wanted to live in such a small space. The good doctor regarded the area as a wildlife
sanctuary—at one time, an elephant lived on the property—and he tended a flock of peacocks and other exotic birds. He advertised his gentle philosophy in a series of quotations, mostly from Romantic poets, that he shaped out of tile and set in stone. Allen Park was uninhabited and fell into disrepair and myth, but last October Salt Lake City Mayor Mendenhall declared portions of it a park and announced plan for restoration. Go take a stroll.
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the hive / FOOD GOLDEN MILK:
Mellow yellow Spotlight on the TINY TUBER BY MARY BROWN MALOUF
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t’s rare to see the ugly little tuber in local produce sections, though I have bought it at Harmons before and at specialty Asian grocers. Nevertheless, turmeric is one of the most touted ingredients of the last two years or so. When health enthusiasts—those who shop supplement aisles—buy it, they’re looking for turmeric curcumin, because curcumin is the natural anti-inflammatory that makes up a small percentage of turmeric. (Don’t confuse curcumin with cumin.) But when cooking enthusiasts buy it, they’re looking for color and flavor. For health, black pepper helps the body process the curcumin in turmeric, in cooking, it accents the flavor. An Ayurvedic staple, the spice in most Indian recipes is first sauteed with aromatic vegetables and black pepper, but you can use it lots of ways.
Simmer 1 cup milk (animal or plant) with ½ teaspoon of turmeric, a little honey and a few peppercorns; drink like cocoa.
GOLDEN SMOOTHIE: Blend 2 ½ cups milk (animal or plant) with 3 cups frozen or fresh mango, 2 bananas and 1 tsp. turmeric.
GOLDEN POTATOES: Combine 5 cups potatoes (fingerling, sweet or sliced,) 2 tsp. Turmeric, 5 smashed garlic cloves, 4 Tbsp. olive oil, 1 tsp. black pepper in a plastic bag and toss around until potatoes are coated. Roast on a sheet pan at 375, turning occasionally, until tender and crispy.
Find Golden Milk in SLC TEA ZAANTI, 1944 S. 1100 EAST, SLC, 801-906-8132. teazaanti.com Or make any latte a turmeric latte. Just ask. CUPLA COFFEE, 175 W. 200 South, Inside the Axis Business Building, 385-207-8362 or 3412 E. Bengal Blvd. Cottonwood Heights, cuplacoffee.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 1
BLINDS
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MOTORIZATION
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the hive / FASHION FOOTWEAR
Lug nuts
Steep stilettos or deep-cut lug soles—that’s the QUESTION. BY MARY BROWN MALOUF
IT ALL DEPENDS ON IF YOU’RE STRUTTING OR STROLLING.
The boot battle for 2021 is between killer stilettos and super-retro lug soles. We’re betting that lugs will win the hearts of Salt Lake feet. A fashion statement that can go from trail to office to party? That is so Utah.
L to R: Blundstone Chelsea boot ($200) Soel Boutique, SLC, soelboutique.com; Rag & Bone Shiloh boot ($525) Cake, Park City, cakeparkcity.com; Jeffrey Campbell boot ($215) Mary Jane’s, Park City, maryjanesshoes.com
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PHOTO ADAM FINKLEE
—MARCIE YOUNG CANCIO, FORMER ASSOCIATE EDITOR OF FOOTWEAR NEWS
SPECIAL ADVERTISING SECTION SPECIAL ADVERTISING SECTION
UTAH FACES AND PLACES
WRITING BY MARY MALOUF, JEREMY PUGH & KAITLYN CHRISTY
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ART BY ARIANNA JIMENEZ
A business is never more than the sum of its people, the ones who meet you, greet you, help you make the smartest purchase decisions. People are the most important part of any enterprise and for this special section, we have gathered the best from all walks of life. Look for their faces as you shop and do business around town. Meet the people who make Salt Lake City work.
SPECIAL ADVERTISING SECTION
CITY CREEK MORTGAGE TOBI ROBERTS, CEO & CO-FOUNDER
citycreekmortgage.coM 11910 S. State St #100, Draper 801-501-7950
SPECIAL ADVERTISING SECTION
Tobi Roberts and her husband Mike (who you might recognize as ‘Mortgage Mike’ from their billboards) started City Creek Mortgage together in their 20’s. They had previously owned a construction company and saw first-hand the difficulty people were having trying to get home loans and “we knew we could do it better,” Tobi says. Her goal was to save people money while delivering a 5-star client experience. Twenty-three years later, Tobi, CEO and Co-founder of City Creek Mortgage has created a set of core values and hires employees who passionately believe in them. Straying from traditional “high-commission” loan officers, City Creek Mortgage has instead chosen to employ salary-based loan officers. She says, “We don’t have loan officers who are working for a high commission and competing with each other. We all work together to save our clients money and represent their interests.” “But savings isn’t enough,” says Tobi. “You have to provide a 5-star experience for the client as well. You are dealing with people’s money and their emotions.” A quick look at the more than 1000 5-Star Google Reviews City Creek Mortgage has earned reveals the company’s commitment to top-notch service. When you step into Tobi’s office it is apparent from the many books that line the shelves that she believes in being “shelf-educated” to ensure constant learning, and she adds, “to become better for your clients.” Now with more than 20 years of experience, Roberts has not only laid out, but lives out City Creek Mortgage’s core values:
Always Do the Right Thing | Take Personal Responsibility Continuous Improvement | Take Care of Each Other | Create Raving Fans Tobi is most proud of City Creek Mortgage’s transparency in their rates and fees. “We place them on billboards and on the front page of our web site,” she says. “You can see clearly how much you will save without ever providing your personal information. That’s unique to the mortgage industry.”
SPECIAL ADVERTISING SECTION
KEN GARFF AUTOMOTIVE DAVE TURJA, GENERAL MANAGER
audilehi.com
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porschelehi.com
AUDI 3455 N. Digital Drive, Lehi PORSCHE 3425 N. Digital Drive, Lehi IG: @audilehi @porsche_lehi
SPECIAL ADVERTISING SECTION
“I love this business,” says Dave Turja. Why? “Every day is different, every day has different challenges. You’re competing with yourself and you’re improving people’s quality of life.” Turja has been at Ken Garff’s Porsche-Audi dealership for eight years and in the car business since 1990 and he believes in the cars he sells and the company he works for. “I was a Porsche fan long before I started working here,” says Turja. “Ever since Risky Business. I already owned a Porsche.” “Owning a Porsche or an Audi is a lifelong goal for a lot of people—we’re providing cars that are milestones in their lives. For many of our customers ars are an extension of who they are, like your house or your clothes or your pet. They’re viewed by many people as an indicator of who you are and what you’ve achieved.” Ken Garff is one of the top ten largest auto dealers in the country—55 locations in six states. “Yet,” says Turja, “you feel like you’re working in a small company. This is a family business and you feel like you’re part of the family. We see members of the family often. Robert Garff was the most sincere, caring down-to-earth person I’ve ever met. His company reflects that.
Our motto is ‘‘ Treat people R.I.G.H.T.’’ R.I.G.H.T. is an acronym for respect, integrity, growth, humility and teamwork. “The premise is that our employees bring that ideal to work,” says Turja. Every employee is part of the decision-making process. “The philosophy is, if we take care of our employees, then our employees take care of our customers.” Turja says the Garff organization extends its mantra into the community. “Every store did three different community projects after Covid first hit to help local businesses negatively impacted. We also partnered with the Lehi Ken Garff Land Rover dealership and helped build a basketball court and hoops for a youth facility here in Lehi.”
SPECIAL ADVERTISING SECTION
LUCIENNE SALON CANDICE ITOKAZU, General Manager
luciennesalon.com 4709 W. Daybreak Pkwy, South Jordan 10690 S. River Front pkwy, South Jordan IG: @luciennesalon.medspa.boutique
SPECIAL ADVERTISING SECTION
At Lucienne Salon Spa Boutique, they like to keep it in the family. Candice Itokazu is the general manager of both locations Lucienne, named after her grandmother, was started by her mother and father Sheila and John in 2016. Initially, Lucienne was a full-service hair salon that developed a loyal following. “I had been a styling hair for 17 years,” Candice says. “When the family started Lucienne we set out to be a salon, first and foremost, and build a community for our clients.” In the time since the family started exploring other services and responding to client’s requests for additional offerings. Now a full-service salon, spa, med, spa and boutique, Lucienne offers body contouring, laser hair removal, chemical peels, massage and injectables. But like the recommendations they give their clients, they moved slowly and carefully in expanding into med-spa offerings. “We didn’t wake up one day and say, ‘we’re a medspa’” Candice says laughing. “My mother really honed in on not only the services we wanted to add but the professionals who would provide those services.” For example, in a world of immediate gratification, Candice says sometimes the Lucienne approach isn’t for everyone. “When we advise our clients on any of these procedures we recommend a gradual, patient approach,” she says. “Our clients don’t want to look done or plastic and we won’t put our name on any service that goes against that. For some they want immediate gratification, to say, go blonde immediately. I’ll say, ‘well you can do that if you want to damage your hair but that’s not what we do here.’
It’s about integrity building trust and relationships for us. ”Candice and the team at Lucienne know that their clients aren’t there for “just a cut and color.” And during the tumultuous times we live in, she’s realized that the services they provide are essential. “We literally lay our hands on people and we know how important that basic human touch is to our clients,” she says. “It’s a basic human need. I can have someone come in who is having a terrible day, sit in my chair and leave with a smile on their face. There is a lot of satisfaction and gratification in that process.”
SPECIAL ADVERTISING SECTION
PARKWAY AVENUE DESIGN AND MERCANTILE AMY CRAWLEY, FOUNDER
parkwayavenuedesign.com 1265 Draper pkwy, Draper IG: @parkwayavenuedesign
SPECIAL ADVERTISING SECTION
After designing and subcontracting her third home, Amy Crawley put her passion for style and design towards a professional degree. She graduated from the SLCC interior design program in 2005. Soon after, Crawley opened her first design firm here in Utah which she ran for 16 years until she decided to follow her dreams of owning her own store. In the spring of 2019, Crawley made her dream come true when she opened Parkway Avenue Design and Mercantile, a furniture and gift boutique located in Draper, Utah. Crawley says her love for working with people has influenced her business greatly. “I absolutely love working with people. I love seeing how happy they are after we finish their project.” Crawley also loves interacting with people that stop by her store. “I want people to come into the store and feel a sense of home, I want them to find that piece that speaks to them and enhances their individual taste and style.” Parkway Avenue is truly a one stop shop for all things unique. They have a beautiful showroom filled with stylish furnishings. They offer an array of home accessories, with everything from furniture that fits all needs, bed and bath decor, textiles, kitchen and even a vintage collection. In addition to home design, Parkway Avenue has one of a kind gifts for all recipients, corporate gift boxes as well as pre made gift boxes and packages for everyone. Crawley has made it a point to work with all shapes and sizes of projects. From inception, to one room at a time, to building from the ground up, Parkway Avenue is versatile and works with any budget. Crawley truly believes that your home should reflect your personal taste. Her team of designers will help you find your personal style, taking into consideration all of your preferences. With their experience and dedication to style, and their close collaboration with your home builders and architects, they will work carefully to bring your concept to life. Crawley emphasized the youth of her business. “We are pretty new still, we want to continue getting the word out,” she says. Crawley and her team recently launched their new website which is updated with fresh inventory every week. Parkway Avenue Design features new local artists every few months, adding a sense of individuality to her store as well as giving customers original pieces to choose from. “We love working with local artisans,” Crawley says, “and we are always looking to add more to the mix.” Parkway Avenue Design is located at 1265 Draper Parkway in Draper and is open Monday through Friday 10-6 p.m. and Saturday 10-5 p.m.. To shop their website, go to parkwayavenuedesign.com.
SPECIAL ADVERTISING SECTION
SKINSPIRIT LINDSAY BREINHOLT, CNM/WHNP
skinspirit.com 1160 E. 2100 South, SLC IG: @skinspirit
SPECIAL ADVERTISING SECTION
SkinSpirit master practitioner Lindsay Brienholt has built a career in supporting women. As a licensed Nurse Practitioner, in her early career she worked as a midwife and women’s health expert. Over time, she has grown with her clients and prides herself on seeing the “whole woman”. “My clients are healthy, they exercise, they eat well, and they take care of their families,” she says. “It’s hard when they see their reflection in the mirror to not see the way they feel inside. My job is to support them and to support their natural beauty” Contrary to outdated stereotypes about plastic surgery, the treatments offered at SkinSpirit are designed, tested and carefully administered to bolster and support women. The goal, Breinholt says, is to enhance and not to replace. “Our clients don’t want that ‘done look’ so we work closely with them, overtime to ensure that our treatments are not replacing something that isn’t there,” she says. “We want to support our clients’ natural beauty and spirit.” “It’s about vulnerability and understanding a client’s self-connection,” Breinholt says. “I have to earn their trust,” she says. “We’re supporting them through life changes and we share a lot together. We don’t make sales pitches, we’re not trying to sell them on the latest thing, it’s all about doing the right thing for our client, educating and giving the right advice, products and treatments. This is a long-term relationship we work to earn loyalty and trust.” For Breinholt, breaking down stereotypes and showing clients how they can be their best selves. “I get that you think addressing worries about your appearance is hard,” she says. “But the cool thing about injectables is that this is a non-surgical option. This isn’t a celebrity treatment, it’s as accessible as getting your nails done or your hair cut and colored. I take nonbelievers and show them. My motto is “no one should know I exist, I’m here to take care of you.” A lifelong Utahan, Breinholt understands this community. “We have such a beautiful state and that reflects in the people who chose to live here, even those who didn’t grow up here. I call it ‘Utah organic’ and it’s a feeling as much as an outward appearance and we want to share that with our clients.” SkinSpirit is the No. 1 Botox and dermal filler provider in the country, with a comprehensive menu of award-winning skin and body treatments. Established in 2003, the company continues to grow and thrive in California, Washington, Texas, and now, Utah. SkinSpirit clients experience the highest level of expert care and safety standards at its newest clinic in Sugar House—a unique and luxurious medical spa providing tested and trusted treatments to bring desired results. CEO and Co-Founder Lynn Heublein leads an impressive and highly trained staff and encourages team members to experience treatments themselves and share their feedback with clients.
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statewatch
Boom and Bust
The pandemic makes clear the DICHOTOMY of ski town economies. BY TONY GILL
When the lifts stopped spinning early last spring, we didn’t just lose out on pond skims and goggle tans. We also lost a mountain of revenue crucial to Park City’s feast and famine economy. The impacts were felt by both by private sector businesses which closed en masse and the municipal government which experienced a nearly $4 million shortfall. It was bad, and it was only going to get worse. Some halfwit writer for the very publication you’re reading prognosticated this was the big one that would uniformly decimate a fragile
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tourist-driven economy—it wasn’t my best take. Instead, the pandemic has made it abundantly clear ski town economies are anything but monolithic, and how the community fared has been anything but equitable. For every bust, there’s been an equal and opposite boom. Unfortunately, the busts have been acutely felt by those most vulnerable to economic uncertainty and the booms are exacerbating long-standing issues of inequity most commonly associated with much larger population centers.
41 While unemployment numbers skyrocketed on the heels of ski season’s abrupt shutdown and a complete implosion of the tourism market, real estate prices and demand in the Park City area have risen dramatically. The fallout will only increase affordable housing shortages and the need for imported labor in the upcoming season as the funding for public services and infrastructure—which has tenuously made bearable the town’s traffic situation, among other things—dries up. So, what happened when the pandemic struck? $153 million in spending that was expected over the final month of the ski season never came, and the shuttered resorts, hotels, restaurants, bars and shops led to an unemployment rate that spiked from 3.4 to 20.4 percent in Summit County, among the highest figures in the state. Private businesses and their employees faced the brunt of the immediate impact during the initial closure, which they’ve yet to fully recover from while operating at limited capacity. Even when Main Street seemed its most vibrant during lulls in the pandemic, Summit County Economic Development Director Jeff Jones estimated the county was operating at 70 percent of its economic capacity. As a result, the local government—which relies primarily on sales tax and property tax revenue for its fiscal solvency—is tightening its belt for tough times and predicting a $6.5 million shortfall in the town’s general fund. The town is rebounding, but a complete recovery isn’t imminent until the corona virus is eradicated. The latest Department of Workforce Services figures available at the time of this writing showed the unemployment rate had fallen to 6.6 percent, still higher than Utah’s average but nowhere near peak levels. Arriving passengers at Salt Lake City International Airport, a key indicator for Summit County’s economic health, were down 58.3 percent. Restaurants, meanwhile, were seeing 35 percent fewer customers, though some were finding ways to adapt and remain profitable during a pandemic. If those numbers can hold as we move indoors and cases spike remains to be seen, but long-term economic prosperity will require the return of long-haul customers who fly to the area. Even the ski resorts that seem well-positioned to handle the upcoming winter—Vail Resorts, owner of Park City Mountain, has seen an 18 percent increase in season pass sales—are going to miss those $200 day ticket sales from the jet set. But what of the housing? Would worldwide economic calamity alleviate the high-cost pressure of an inaccessible market? Quite the opposite. The boomtown to Zoom town transition hit Park City hard. People from out-of-state population centers, emboldened by the work-from-home revolution, flocked to the area to enjoy the lifestyle advantages of living in the mountains. They come bearing cash and have an appetite for the relative safety of the outdoors and single-occupancy vehicles.
THE MISSING SALES TAX Plummeting sales tax revenue is going to threaten the Park City Government, which leans heavily on collected revenue to fund day-to-day operations. Just how bad is it going to be? These are the projected sales tax collection figures for 2020-21 as compared to the same time a year ago.
Sales tax revenue as a share of 2019-20 totals November
December
February
March
January
15% 55% 45% 47% 54% The numbers are astonishing. In Snyderville Basin—where most growth is occurring and a majority of Parkites live—condo sales are up 36 percent from the same period in 2019 and the average sale price has increased 40 percent to $968,000. A Gallup Poll from the fall showed 60 percent of Americans are working from home, and two-thirds of them would like to continue doing so. Don’t expect this to slow down. Eventually, the pandemic will pass, and tourism will return to peak levels. But by the time that happens, wealth will have further consolidated in the housing market, underscoring issues that already plagued the town. Creating a sustainable future in this new Zoom Town is a whole other discussion.
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adven ture
Mount Sled
TRAVEL | OUTDOORS
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ure, you can tromp over to Sugar House park with the kids on a snow day and shove them down that tracked-out hill. Or you can go big. Mountain sledding isn’t technically sport but it’s a thing (because we say so). The snow is deeper, the slopes are steeper and (bonus) you get up above the bad air if an inversion sets in down in the valley. The area near Spruces campground and the trail head to Donut Falls (Mill D South Fork) in Big Cottonwood provide excellent terrain to try it out. Bundle up, load up the sleds and a thermos of hot cocoa.
PROTIP:
Although the area gets tromped out pretty quick, snowshoes and/ or Yaktrax are helpful in deep snow.
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worth a trip
’Ware the Wolves of Evermore Take the family out for FANTASY AT PLEASANT GROVE’S Evermore Park. BY JAMIE WINSTON
The question is, will you be part of The Coven (masters of magic and arcane knowledge) or join the Rangers of the Red Fletch (archers, code breakers and forest dwellers?) There are other options— Pirates of the Dagger Fleet seek freedom and treasure, Knights of Evermore arm themselves to defend those around them, Baleful Bards, artists, performers and creatives or Blackheart Hunters, who are basically monster bounty hunters. But only in January and February can you become one of the Wolves of Winter. Members once only included the strongest of Aurora’s northern clans, but now they’re starting to branch out to folks like you … assuming you’re an unconquerable, fierce warrior.)
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PHOTO CREDIT TK
IF YOU GO WHAT: Evermore Park is a live-action experience set in the fantasy village of Evermore. Themed like a European village with its own buildings, citizens, and an epic story, guests interact with characters, go on quests, and become a part of the world of Evermore. The village of Evermore is a growing entity with changing themes, buildings, citizens and quests. WHERE: 382 S. Evermore Lane, Pleasant Grove. evermore.com WHEN: Check evermore.com for up to date hours and COVID policies. COST: Tickets are $12 in advance, $15 at the gate for adults; $10 in advance, $12 at the gate for juniors. Free for children under the age of 5. Check the website for packages and special event pricing.
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worth a trip
WHAT’S ALL THIS ABOUT?
PHOTOS COURTESY OF EVERMORE PARK.
Evermore Park, the family friendly, Renaissance faire-meets-fantasy-novel theme park that opened in Pleasant Grove just over two years ago, is known as a Halloween and holiday destination— this past Halloween season featured a diabolical circus, and the winter holidays called for a Dickensian Christmas set-up at the park. But after the new year, when crowds die down, the tale takes a new path, a Norse-inspired mythology with character actors in addition to the usual knights, pirates and sorcerers. Guests immerse themselves in a story where they play the hero as they interact with the actors. “That story is based in the fictional world of Aurora,” said Chandler Jensen, public relations team lead. “Along with this story that
guests are heavily involved with, we also feature guilds guests can join and rank up in, wonderful meal options and our Wings Over Evermore bird and reptile show.” By “guilds,” Jensen is talking about the guilds mentioned above that the park’s actors associate with, which you, and the kids, are welcome to join if deemed worthy. To join a guild, talk to one of the characters for a set of tasks to complete, which may include visiting Evermore attractions, memorizing facts or performing good deeds. You’ve got a minute, though. Before you commit , down a rich churro donut with ice cream, candied pecans, whipped cream and apples. When your sugar rush dies down, order a hot chocolate and catch the bird show. The Wolves can wait.
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outdoors
The Getaway Escape pandemic pandemonium with these REMOTE retreats. BY TONY GILL
There’s a stillness to the mountain air, a quiet at times which is almost startling. It’s the kind of quiet where the only thing breaking the hush is the mild tinnitus acquired from loud concerts, late nights and a life spent in earbuds. Now more than ever that audible void is serenity and safety, the chance to breathe deeply, filling your lungs with cool air instead of pestilence and anxiety.
BRORA Yurts
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PHOTOS COURTESY BRORA YURTS
Cross country ski at the Bear River Yurts
It’s tranquility you won’t find on a typical ski vacation, not while risking infection to dine on an overpriced gamey entrée alongside the unmasked masses. Don’t look for it in the mess resort skiing’s become, what with mandatory online pass reservations and clandestine skier limits. Finding it means venturing beyond the frenetic restaurants, hotels, resorts and shops to somewhere more remote. I’m talking about comfortably warm, rustic lodging for the mediumcore outdoor enthusiast. You know, something in between the indulgent comforts of a posh slopeside Airbnb and the excruciating type two fun of winter camping. Lodging that requires some self-reliance but comes with outrageously convenient access to the outdoor activities that drive
you. These three getaways are an escape. Exit chaos and enjoy.
CROSS COUNTRY SKI AT THE BEAR RIVER YURTS Whether you’re aiming for Olympic glories like Jessie Diggins and Utah legend Kikkan Randall or are more of a utilitarian cross-country skier akin to a seventeenth-century Sami hunter, the Lily Lake Trail System in the Uinta Mountains has something for everyone. With over 20 kilometers of groomed XC skiing trails perfect for both classic and skate skiing and another 8 kilometers of ungroomed trails winding through the mountains on the northern slope of the Wasatch-Cache National Forest, you’ll run out of energy long before you run out of ski terrain.
The Bear River Outdoor Recreation Alliance (BRORA) grooms the trails on a weekly basis and after large storms, and they also manage a system of yurts that lets you ski the trails right from your doorstep. Bunks, cooking utensils and propane stoves in the six yurts provide everything you need to stay warm and well-fed after a day spent working your lungs and legs. Reservations can be made by calling the Evanston Recreation Center. Yurts are $75 per night and require a $20 BRORA membership. 307-789-1770, brorayurts.org
MOUNTAIN BIKE AT THE GOOSEBERRY MESA YURTS Composed of surrealistic sandstone shapes in Southern Utah’s red rock country, Gooseberry Mesa is home to
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outdoors
Gooseberry Mesa
famously technical and unique mountain bike trails. Even the desert gets chilly at night this time of year, which makes the Gooseberry Mesa Yurts your perfect hideout. Owner Kenny Jones, who coaches local rippers for the National Interscholastic Cycling Association’s mountain bike team, knows a thing or two about riding through the unique, iconic terrain atop Gooseberry Mesa, which is why he’s spent the past decade building and maintaining the yurts adjacent to the trails. The yurts aren’t bespoke glamping shelters, and they aren’t ideal as a basecamp to explore nearby Zion National Park—the unforgivingly rugged road to the top of the mesa isn’t exactly a cakewalk, especially for low-clearance vehicles—but they’re the perfect temporary
get the gear
home for enjoying a little sun during an offseason bike trip. The four structures dot the mesa’s edge with incredible views of the surrounding landscapes. Reservations can be requested online and are available starting at $125 per yurt, which can fit between four and six adults depending on how cozy your group wants to get. 801-318-6280, gooseberryyurts.com
traditional temporary Mongolian shelter with a few amenities like a wood stove, some bunk beds and a gas stove, but its remote location makes it the perfect basecamp for high alpine adventure. White Pine Touring manages the yurt from 30 miles away in Park City, offering both guided and unguided trips depending on your comfort in winter camping and experience in avalanche terrain. Those who want to go it alone can reserve the yurt starting at $175 per
SNOWSHOE AND BACKCOUNTRY SKI AT THE CASTLE PEAK YURT
Tucked atop a knob at 9,600 feet in the Uinta Mountains, the Castle Peak Yurt isn’t exactly a piece of cake to get to, but it’s well worth the effort. The yurt itself is unremarkable, just another iteration of the
Backcountry skiing to Castle Peak Yurt
KEEP THOSE FEET TOASTY Ski boots, bike shoes, hiking boots and snowshoes can all feel like torture chambers for your feet when the mercury drops. Nothing feels better than slipping into a pair of puffy camp shoes after a day of getting after it in cold weather. I didn’t bring toasty slippers on my first backcountry yurt experience. It’s not a mistake I ever made again. These Rab down hut slippers are paradise when your dogs are barking in the cold and are available for $55 at your favorite outdoor retailer. Rab.equipment
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night for snowshoeing and backcountry skiing and snowboarding. Those who prefer a more inclusive experience can sign up for a guided trip with White Pine’s partners, Inspired Summit Adventures, who will not only help you safely find the best snow around but will also give you a snowmobile bump for the six miles trip to the yurt and cater your meals. Call White Pine Touring for reservations. 435-649-8710, whitepinetouring.com
PHOTOS (CLOCKWISE FROM TOP LEFT) COURTESY GOOSEBERRY MESA YURTS, CASTLE PEAK YURT COURTESY U.S. FOREST SERVICE
Gooseberry Mesa Yurts
the
Real House Cats OF SALT LAKE CITY
Adopt one of your own by visiting bestfriendsutah.org/adopt.
When it comes to being catty, these felines take the prize.
park city LIFE ON THE OTHER SIDE
IT’S NOT CURTAINS FOR SUNDANCE BY TONY GILL
PHOTO CREDIT TK
W
hat will you miss most? The star-studded premieres? The excited murmurs following an A-lister sighting at No Name Saloon? I’ll miss the little things most. The midnight showings of eccentric horror movies. The woefully inappropriate footwear the LA set sports. The buses packed with tourists, volunteers, gaffers, grips and screenwriters. Even the rental-car filled traf-
fic. Sundance is back, but the energy won’t be the same without the crowds and chaos. It’s like a film festival for the pod people, a bizzarro Sundance we will vaguely recognize. Expect to be absent the soul we never knew we missed until it was gone. Main Street won’t be the same this year and neither will the festival, but Sundance will rise again. See our rundown of how Sundance 2021 will work on page 88.
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Park City
Expanding The Vessel A blueprint for restaurant SUCCESS amid a pandemic BY TONY GILL
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“We’re really fortunate to be able to be in this position when so many businesses are struggling,” says Nick Gradinger, co-founder of Vessel Kitchen. When we spoke, Vessel was celebrating four years in Park City while Gradinger and company had just finished opening the restaurant’s fourth location in Salt Lake City’s 9th & 9th neighborhood. While not uncommon for successful restaurants to expand, opening a new location in a pandemic-induced economic black hole takes audacity. By most measures, the spread of novel coronavirus has been disastrous for restaurants, especially in Park City where they’re reliant upon seasonal influxes of tourists. Cash businesses don’t typically have the cushion to weather sudden and extended interruptions, and attrition rates for area restaurants have been estimated to range from 50-75 percent. The overall toll won’t be known for some time, but Vessel doesn’t have designs on being among the casualties.
PHOTOS COURTESY VESSEL KITCHEN
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55 Vessel Kitchen in Park City
“We’ve had to make some very tough decisions regarding staffing and operations to get through difficult times, but we’ve leaned on technology to help us adapt,” Gradinger explains. “We transformed our business to facilitate seamless online ordering and curbside pickup. It’s helped create a safer environment for our customers while still delivering the quality of food and level of service they’ve grown to expect from Vessel.”
WE TRANSFORMED OUR BUSINESS TO FACILITATE SEAMLESS ONLINE ORDERING AND CURBSIDE PICKUP” —NICK GRADINGER Vessel, which specializes in healthy fastcasual cuisine, was a natural fit for the Park City community. It was also a business model better suited to withstand the pandemic thanks to a strong local backing and takeout-friendly product. Still, Gradinger hopes the work they’ve put in to grow during the pandemic will help them thrive once it subsides. “We all hope to get some semblance of normalcy back in the future, but we’d be naïve to think the trends we’re seeing now won’t persist. What we’ve done to be
successful are the very types of things people will expect going forward” he says. Gradinger hasn’t taken Vessel’s good fortune for granted, and he isn’t blind to the toll the restaurant industry has endured. “Seeing restaurants close has been disheartening. They’re part of a community, not competitors. The cultural impact of having independent restaurants and retailers in one area is huge, and the idea of larger corporations coming in and gobbling up those opportunities is scary,” he adds. Vessel’s success is reason enough for celebration, but it’s up to the community to support the rest of the independent restaurant scene in Park City. vesselkitchen.com
One Vessel Four Locations Vessel Kitchen has thrived in Park City thanks to a culture Gradinger believes is “immersed in the community” with common values. Each of their four locations is in an area of Utah they feel they can model similar engagement with the local populace. Gradinger credits Vessel’s success to this specificity and points to it as to why they aren’t looking to expand further. Online ordering and curbside takeout are available at every Vessel restaurant. PARK CITY: 1784 Uinta Way, 435-200-8864 9TH & 9TH: 905 E 900 S, 801-810-1950 MIDVALE: 1146 E Fort Union Blvd, 801-337-5055 SANDY: 11052 S State Street, 801-349-2544 Online orders: vesselkitchen.com
Brian Reeder, Roe’e Levy and Nick Gradinger
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Park City
What of the Lawsuits and the Romney? Josh Romney—Mitt’s son—was part of the initial group along with Brockbank to secure development rights for the land in a pre-annexation agreement. The Romney name recognition in Utah, whether deserved or not, drew extra scrutiny as numerous lawsuits, an EPA superfund site adjacent to the acreage, and accusations of influence peddling muddled the conversation. Brockbank subsequently bought out Romney’s development rights, but legal challenges still await resolution.
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Hideout in Plain Sight
Council votes to APPROVE controversial annexation. BY TONY GILL
It’s all over but for the shouting. The controversial annexation of 350 acres of land in Summit County by the municipality of Hideout was approved following a 3-2 vote by the Hideout Town Council, clearing the way for a mixeduse development in Richardson Flat, east of Park City. The last impediment to annexation is the possibility for Hideout citizens to challenge the decision by filing a referendum in which town residents themselves would vote on the resolution. This provision was a requirement for Nate Brockbank, who holds the area’s development rights, to secure two of the three council votes for approval.
The unilateral annexation of land across county lines was only possible as the result of a short-lived state law passed during a special legislative session through H.B. 359. Sen. Kirk Cullimore (R-Sandy) introduced the amended bill with less than 75 words of explanation about what he intimated were technical changes in the provisions for municipal annexation. In actuality, the changes under the law allowed a municipality in one county to annex land from another county without approval under specific circumstances. This exact eventuality happened to mirror Hideout’s situation, which of course, raised some eyebrows.
57 TIMELINE November 2019: Nate Brockbank and Wells Fargo Attorney meet with Summit County to discuss UPCM parcels SS-87 and SS-88 in Richardson Flat leaving out contaminated Superfund Site area. November 2019: Summit County attorneys inform Brockbank subdividing the parcels and selling through a foreclosure is illegal. January 2020: Nate Brockbank and Josh Romney submit an application for the development of Richardson Flatland to Summit County. February 22, 2020: Brockbank acquires the disputed parcels for $8.55 million using company name “RB 248 LLC” March 2, 2020: H.B 359 Introduced to amend Utah Municipal Code 10-2-402
Summit County and Park City officials, along with some members of the public, were outraged by what appeared a secretive lobbying effort in the service of special interests, and the law was quickly repealed in August by the very same legislators who had supported it. The Hideout annexation, however, was approved before the repeal went into effect on October 20. That approval paved the way for 600 residences, 95,000-square-feet of commercial space, a town hall and various other parks and projects, including a chairlift to the highest point on Richardson Flat as detailed in the annexation master plan agreement, which the Hideout Town Council voted unanimously to pass. Brockbank vigorously defended his actions during the Town Council hearing prior to the vote, repeatedly insisting he had done everything to the letter of the law. At one point he said, “If it’s dishonest to hire a lobbyist, then
I’m a dishonest person,” before claiming, “People are against it because of the negative publicity that Summit County and Park City have done in the papers. They’ve destroyed me in the papers. They’re better at the B.S.” And there’s the central issue at hand. The gulf between legality and propriety is, at times, vast. A reasonable case can be made that more commercial services are needed to meet growth in the area, where some 20,000 residential unit equivalents (2,300 of them in Hideout) are approved for development, especially if as Brockbank contends, it will serve regional interests. It’s the blatantly underhanded process that has irked many. Perhaps outrage should be reserved for someone other than a private developer who owes the community little in the way of ethical responsibility. It’s the elected officials—like Sen. Kirk Cullimore who introduced H.B. 359 then claimed he was duped by the language in it—who let us down. Let’s not forget it.
March 28, 2020: H.B. 359 signed by Governor Herbert July 9, 2020: Hideout passes resolution announcing annexation intent and pre-annexation development agreement with Brockbank July 14: Brockbank and Romney announce they’re stepping back from plans submitted to Summit County in January. August 20, 2020: Amended language in H.B. 359 repealed with passing of H.B 6007 October 16, 2020: Hideout approves annexation and development plan prior to repeal of H.B. 359 taking effect.
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Alternate Reality
1.5oz Holystone Distilling Cerulea Gin 3/4oz St. Germain Elderflower liqueur Brut Sparkling Wine Grapefruit Juniper Berries (Or your favorite Dark Berry) Rosemary Sprig
HOLYSTONE DISTILLING Photo: Danny Graham - Jewelry: JJ Bolda Designs - Cocktail: Raya Wall
Pour Elderflower liqueur into your most elegant, over-the-top glass. Top with sparkling wine, leaving enough room for the Cerulea Gin. Stir to combine. Place half of a grapefruit wheel, Juniper Berries, and Rosemary Sprig into glass. Finally, top it off with Holystone Distilling’s Cerulea Gin
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Restaurateur Scott Evans has worked to adapt to the changing situation offering takeout and other options.
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PHOTO ADAM FINKLE
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Salt Lake City’s fine dining—not fancy food, but food that is the product of a creative, imaginative and well-trained brain, food created by those who regard their craft as art—was just gaining national recognition when COVID hit us last winter. A year later, many of those restaurants are in mortal danger and many have already gone out of business. But innovative thinking, pivoting and inventing new ways to serve their food to you may save some. Honestly, though, it’s up to you. COVID has inspired a lot of changes in our eating habits. Some of them are really fun and many are here to stay. NOTE: Programs change often, so call first.
by mary brown malouf
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Pick Pick it it up up
Take it out and take it easy.
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Ginger Street
Osteria Amore pasta with bacon, pistachio and burrata cheese
PHOTO CREDIT TK
Let’s be clear: America runs on fast food. Food that was never meant to be served outside a styrofoam clamshell or paper bag, food that is made on a highly organized assembly line more efficient than the ones making Ford trucks, food that is based on ingredients prepped off-premise, consumed quickly and usually unthinkingly, food that has helped our population balloon to the sad status of fattest in the world. Undeniably easy, and often delicious, fast food may be contributing to the “COVID 19”—the extra pounds many are inadvertently adding during shutdown. But you know that. During COVID, mid- to high-end restaurants that can’t by law fill their restaurants to capacity are having to learn some lessons from fast-food restaurants: how to expedite online ordering, food pick-up and delivery, for example, and, still keep customers coming back for creative, chef-conceived, carefully sourced food. Some excellent restaurants built the to-go option into their concept—Spitz, Pretty Bird, Ginger Street, for example, opened with takeout in mind. So-called “ethnic” cuisines are good bets. Their food doesn’t suffer from a quick nuke. Skewered Thai offers curbside pickup. So does Himalayan Kitchen. All the Saffron Valley restaurants are well-suited to take-out. But even places that don’t normally offer takeout are offering curbside service now—always call or go to a restaurant’s website to check what kind of conveniences are offered. Restaurants are experimenting and expanding their options all the time. Be aware that most pickup/takeout menus are limited versions of the full menu. .
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Provision’s wood roasted bone marrow
Traditions
Takashi
The homey, southern-tinged fare here is perfect to pick up and reheat—meatloaf, funeral potatoes, fried chicken, braised beef short ribs and their fabulous pies, whole or by the slice.
I’ve never been a fan of grocery store sushi, or any sushi that had to wait around for more than a bare minimum of minutes. But Takashi does an outstanding job with takeaway sushi, whether you pick it up inside or curbside. Call ahead to reserve your time and phone consultants are available to help you choose your traveling sushi wisely.
501 E. 900 South, 385-2027167, traditionslc.com ●
PHOTOS ADAM FINKLE
PHOTO CREDIT TK
Osteria Amore
The Hive is Stronger than the Bee. Hence, Hive Eats, a subscription meal delivery service featuring 10 of Salt Lake City’s favorite restaurants. Locally produced, locally sourced meals prepared by small local independent restaurants are delivered each week. Hive Eats helps the restaurants by giving them a consistent revenue source and keeping employees working, meaning some of our favorite restaurants will survive. Meals will be delivered on Sundays and Thursdays, pre-prepared and ready to eat after a few minutes in the oven.Participating restaurants include, Arlo, Copper Onion, Cucina, Finca, Mazza, Osteria Amore, Pago, Proper, Publik and Trio. The program has a limited launch November 28 and will be widely available the second week of December. Hiveeatsslc.com
Salads here are hearty and filled with enough vegetables to travel well—you could make a meal from one of these and a bowl of ribbolita, the wintry soup of cannellini beans, cabbage, tomatoes, potatoes. Lasagna and filled pastas reheat in a flash but for something different, try the Osteria Amore pasta with bacon, pistachio and burrata cheese. 224 S. 1300 East, 385-2705606, osteriaamore.com ●
Provisions
18 W. Market St., 801-5199595, takashisushi.com ●
Nomad East Everything here is cooked in a pizza oven but our advice is to look past the pizza on the menu because the pork chop and half Mary’s roasted chicken with burnt lemon is plenty for two once you add a couple of sides—maybe roasted fingerlings, charred squash, a wedge salad? 1675 E. 1300 South, 801-8839791, nomad-east.com ●
How about ravioli with ciderbrowned butter, duck confit, sage, pickled red onions and the tiny crunch of pepitas? Or wood-roasted bone marrow with apple butter, gremolata, pickled vegetables and brioche? If this doesn’t sound like fare that would normally come out of your kitchen, treat yourself and order dinner to-go from Provisions. We can only cook at home so much.
The broth has been simmering since long before you even thought about ordering a hearty bowl of ramen. Take it home hot, give it a quick simmer or zap to bring it back up to temp and you’ll forget it’s cold outside. Pick up some edamame for your Netflix and chill and check out all the options. They keep expanding.
3364 S. 2300 East, 801-4104046, provisionsslc.com
1465 S. State Street, 801456-7000, toshsramen.com
Tosh’s Ramen
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Know where your food is coming from
Some restaurants have a long tradition of delivery—pizza and Chinese food come to mind. J Wong’s, which offers excellent Chinese and Thai food, offers pickup and delivery. So does Sasa Kitchen (2095 E. 1300 South, 801-583-7888) where, in addition to meeting your old friend General Tso, you’ll find chicken gizzards and pig intestines. But many places making the switch to COVID necessities, have to rely on delivery services: GrubHub, DoorDash, Uber Eats. These are so handy for the consumer but costly for the restaurant—services like these charge different rates for different types of orders, plus several commission fees. The restaurant may end up with a small percentage. Look for restaurants that provide their own delivery services. Alternative companies like ChowNow are more bottom-line friendly but may not offer a full delivery service. Chefpanzee, a local company, partners exclusively with local Utah restaurants, caterers, markets and even food trucks.
Oquirrh’s chicken confit pot pie
Vessel Kitchen
Oquirrh
Vessel Kitchen has multiple locations and, defying COVID odds, just opened its fourth space at 9th and 9th (801-8101950) in Salt Lake City. Choose a protein, add two sides and you’ve got the kind of balanced meal Mom used to make. Only, no offense to Mom, probably better. Vegan, vegetarian, keto and paleo meals are available and Vessel is a certified Whole-30 restaurant. With its own delivery service within defined areas.
We’re glad this tiny restaurant is open again for dine-in, the chicken confit pot pie is fabulous. Due to tiny street frontage, Oquirrh’s to-go food is available only for delivery.
vesselkitchen.com
866 W. South Temple, 801-214-6050
368 E. 100 South, 801-359-0426, oquirrhslc.com ●
Red Iguana Red Iguana 2, the brilliant sibling of Utah’s favorite Mexican restaurant, offers curbside pickup and (for a $50 minimum) delivery. Yes. Mole.
Instacart The online service delivers groceries from Smith’s, Lee’s, Sprouts, Fresh Market and others. instacart.com
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PHOTO ADAM FINKLE
Deliverables
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The FullMeal Deal: PHOTOS COURTESY SPICE INCUBATOR & STONE GROUND ITALIAN KITCHEN
The at-home, sit-down dinner Before the family gets too accustomed to custom-ordering their dinner, remember that many places are offering a whole meal with one click. Set the table—placemats, flatware, napkins and all—and share a meal together. This is one ritual that will help us get through COVID.
Stoneground Italian Kitchen Weekend Suppers offer four unique Italian meal experiences per quarter that will be rotated on a monthly basis. Packed to go with full instructions. Order the day before. Or order for four—pasta dishes, salads, lasagna, bread, chicken parmigiana. From the Stoneground Home section of the website, you can also order pizza kits to make at home and ingredients from the Pantry. 249 E. 400 South, 801-364-1368, SLC, stonegrounditalian.com
Spice Incubator Kitchen
Stoneground Italian Kitchen pizza kit
Veneto
Cucina
Besides ordering curbside from its authentic menu, you can order a full meal for four with one click: lasagne, bread, the house salad and tiramisu; Caprese salad, choice of two kinds of pasta, pan-roasted chicken and tiramisu and other menus.
Takes delivery, to go, curbside, and catering orders, over the phone. Smoked pork carnitas tacos with Spanish rice, avocado crema, pineapple salsa, salad and lemon bar. Three courses for $20. Daily Menu, 801-322-3055
370 E. 900 South, 801-359-0708, venetoslc.com ●
Spice-to-Go The offshoot of the food business incubator, Spice Kitchen, Spice-toGo offers exotic ethnic meals at a reasonable price. The menu depends on who’s cooking—go to the website and sign up to get the latest info. Orders must be submitted by Tuesday at noon; pick up your order and pay at Spice Kitchen between 4 and 6:30 pm on the date of your meal. Square Kitchen, 751 W. 800 South, 385-229-4703 (ask for Cameron) spicekitchenincubator.org
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Packing the Pantry A little help from your friends Hearth on 25th has always been known for its extensive pantry offerings—house-cured meat, soup and more. Hearth25.com
Caputo’s Market & Deli specializes in gourmet togo, but its monthly artisan support packs are a special deal, designed to delight you while supporting small specialty food producers. Caputos.com
Liberty Heights Fresh is the father of artisan foods in Utah; check out their Sustainably Farmed Food CSA, a weekly
program packed with a variety of seasonal foods. libertyheightsfresh.com
Pago The tiny restaurant found another way to deliver flavor—seasonal CSAs. Each includes Frog Bench Farms produce and prepared food like freshmade pasta, pickles, etc. Call for more information. Pagoslc.com
Stoneground Kitchen offers pesto, Pomodoro, bolognese, fresh pasta and more in its online store. Look in the pantry section of the website, stonegrounditalian.com
Caputo’s artisan support pack
Shop in Utah The COVID-19 Impacted Businesses Grant Program, known as Shop In Utah, is a grant program to help support businesses and provide discounts to consumers. The initiative is funded with $62 million in federal CARES Act monies. In the Utah Legislature’s August special session, the Legislature increased its initial $25 million for Shop In Utah funding to $55 million; $7 million was
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moved from ComRent to Shop In Utah. Shop In Utah is one way the state’s supporting business and encouraging Utahns to engage with local businesses. In its August special session, the Legislature created three grant tiers, providing more assistance for companies most impacted by the pandemic. By October, GOED had awarded $31 million in Shop In Utah grants. We need more.
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Tip Your Server
Originalities
Thousands of people were working in Salt Lake City restaurants and bars—neighborhood joints, fast food, fine dining—all gathering places in our community. Now thousands of them don’t have an income and don’t know when they can go back to work. They are on the front lines of the economic crisis caused by the pandemic. You can help via a program organized by Downtown Alliance. Donate to Tip Your Server and every dollar donated will go directly to SLC hospitality workers. downtownslc.org/tipyourserver
Taking takeout outside the box In addition to its regular menu, Takashi offers a list of specialty cocktail mixtures, designed to complement the restaurant’s food. A Cock- or Mocktail Mix includes five servings to be made with your favorite booze, or substitute two to four ounces of soda. For example, a Playa Tamarindo includes pineapple, grilled lemon, tamarindo and angostura bitters. Takashi recommends 1.5 oz. of whiskey to 2 oz. mix but that’s because we’re in Utah. We’d recommend 2 oz. of whiskey. Takashi also sells rolls of toilet paper (all proceeds go to the Utah Food Bank), its own hand sanitizer (profits also go to the Food Bank) and Takashi Face Masks in a sushi pattern or reversible Naughty & Nice.
They’re not extras
What’s a meal without bread and dessert?
Crumbl chocolate chip cookies
Delivered cookies were pioneered and perfected in SLC years ago and companies like Chip, Crumbl, and The Baking Hive still bring warm cookies to your door. BrowniesX3 (1751 S. 1100 East, 385- 522-2825, brownies x3.com) does the same, only with an outrageous menu of brownies. (You can also pick up.) But you can also order artisanal bread from Table X, famous for its housemade bread. (1457 E. 3350 South,
385-528-3712, tablexrestaurant.com) Order your loaf through the restaurant’s reservations tab or Instagram @ tablexbread. And, the cherry on top of all delivered food, Normal Ice Cream (curbside: 169 E. 900 South; or delivery via the usual services) brings the good stuff right to your door—ice cream sammies, cakes, pints and the famous Choco Taco. Plus, you can order a Pizza Nono to have before.
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E RL A 68
At home with a
Lisa Barlow is one of the Real Housewives of Salt Lake City. And she’s real, all right. BY MARY BROWN MALOUF
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PHOTOADAM FINKLE
Housewife
PHOTO CREDIT TK
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his is the first time in my life I've been a ‘housewife.’ I don't think anyone is a housewife anymore,” says Lisa Barlow as she ushers me into her home. “Taxi driver, mom, entrepreneur…but housewife?” Lisa is a housewife now, though, one of six who stars in Real Housewives of Salt Lake City, the latest iteration of the popular reality show from Bravo. Previous shows included housewives from Beverly Hills, Dallas, Atlanta; the first-ever show, Real Housewives of Orange County, premiered in 2006, and its success spawned the others. The show has been endlessly parodied and criticized for portraying women, as Gloria Steinem (not a fan) says, “all dressed up and inflated and plastic surgeried and false bosomed and an incredible amount of money spent, not getting along with each other.” As of this writing, I’ve only seen two episodes of the Salt Lake iteration, but I do know Lisa Barlow—yes, all dressed up and undeniably glamorouslooking, but also an energetic promoter of Utah and Vida Tequila and an enthusiastic mother of two boys.I was curious to see what she thought of the reality show’s depiction of her and her city. Also, is it fun to be a real housewife? Bravo looks for cities with distinct personalities and few cities in the U.S. have as distinctly odd a personality as Salt Lake City, the only city in the country founded on and the home base of a religion, as Rome is to Catholics. The Church of Jesus Christ of Latter-day Saints is central to the culture here, whether or not you are a member. And it’s central to SLC’s Real Housewives, each of whom has her own relationship to the religion. Lisa was raised culturally Jewish and converted to Mormonism when a missionary knocked on her family’s New York door. “Some people aren't comfortable with themselves and their religion,” says Barlow. “They say, ‘'the church wronged me, so I can have a drink.’ Or, she says, they feel like they have to be perfect. “I practice the LDS faith the way it works for me and my family. I’m not culturally Mormon. A friend called me Mormon 2.0.” (Among other ventures, she and her husband John own Vida Tequila.) “I never would have come to Utah if we weren't Mormon. I’m grateful for the way I live it. No one judges us. People ask us why we live in Draper.” (Draper, like many Salt Lake City suburbs, is distinctly un-glamorous.) But Lisa says, “We love our
neighborhood—there are lots of transplants here. This is our home, we're going to stay.” Not everything, apparently, is about appearances. Bravo also searches out women (housewives) with distinct personalities. From what I know of Lisa, she must be their dream candidate. She leads me into her home's main room—soaring ceilings, black grand piano (she plays piano and flute), custom furniture from Dressed Design in Park City, a kitchen with such sleekly discreet appliances it takes me a minute to realize the space has any functionality at all. “John insisted I put outlets in,” she says. “But we never eat at home.” Housewife? The entire house is minimalist—everything, even the kids’ rooms, the giant paintings, all by Chris Moratta, and the personal salon Lisa is having built—is black and white “with shots of gray.” It seems to me, as I’m shown through the in-process remodel with Lisa narrating every step of the way, that she’s the only thing in color. I don't mean literally. She's dressed in black, except for the black and white hounds tooth high-heel boots with the rhinestone buckles. (“This is the first time I've gotten them out this year,” she says.) It's just that with Lisa’s high-animation and energy, there’s no need for color. It's easy to picture how her bold outspokenness could cause welcome sparks on a show that replaces plot lines with unscripted personal interactions. “Each of us has our own producer,” says Lisa, talking about RHOSLC. “How you choose to act is on you.” But how the show turns out is up to the editors. And while it’s weird to write about a show I haven’t even seen yet, it’s weirder because even Lisa hadn’t seen the show at the time we sat down for this interview. She had no
SOME PEOPLE AREN’T COMFORTABLE WITH THEMSELVES AND THEIR RELIGION. I’M MORMON 2.0. –LISA BARLOW
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71 idea how she and SLC will come off to viewers. “I hold myself to a high standard. But they insisted on filming while we were remodeling. And they trash your house,” says Lisa. “There were 11 or 12 people in the room whenever we shot here. After a while, though, you don't notice them and you just are in the moment. There are moments when you think you’re by yourself and then you see the camera and say, ‘oh no, they got me.’ I’m OK with whatever because I know who I am.” In Lisa’s opinion, that’s what creates the dramatic tension. “People need time to process,” she says. “In this show, you don’t have time to think about what someone just said to you. You just react.” We are seated in silver-skinned chairs around the dining room table when son Henry walks in to tell his mother he’s going to a friend’s to play. “OK,” says Lisa. “Be safe and keep your phone with you.” “And my watch,” says Henry as he leaves, flashing his Apple Watch. When 16-year-old Jack comes in, Lisa asks him to tell me about his new business. “It’s grooming products for men,” he says. “It’s called ‘Fresh Wolf.’ We sell it online and we give proceeds to foster care.” (John spent part of his childhood in foster care, so it’s a big family awareness.) I try to imagine my grown son at 16, coming up with such an idea and describing it to a perfect stranger, but I fail. “We filmed a lot of my segments with the family,” says Lisa. “Mostly it was fine but one day Henry walked in, took a look at the camera and chaos, and ran back out the front door yelling ‘I'm not doing this today!’ Bravo was fabulous. They just let things happen.” There were good days and bad days during the filming, according to Lisa. “The day we did the ski lift shot, I ripped my gown and had to be sewn into it.” But much of her continued enthusiasm for the show lies in her opportunity to show off the city she’s proud of. “We’re such a gay-friendly town,” she says. “No one knows that. And we’re a great foodie town. And we have incredibly talented bartenders. No one expected that from Salt Lake City.” Lisa’s vivacity fills the conversation and the house, and, it seems, her life. As she tells it, Bravo shot lots of scenes with her and her children and her spouse, John. Within weeks of shooting, she says, “The producer told me, ‘Let John talk.’” John is in the room for the anecdote. He laughs. So does Lisa. “My big mouth is what helped me get here.”
Meredith Marks
Heather Gay
Whitney Rose
Mary Crosby
Instagram: @meredithmarks Meredith Marks is a celebrity jewelry designer with a store on Main Street in Park City. Jewish, married for over 25 years, Meredith and her husband Seth have hit a rough patch and with their kids in college, she is faced with being an empty nester. An ice queen with a knack for partying, Meredith is often out on the social circle alongside Jen and Lisa, who love to buy her jewelry— even the rings off her fingers. Instagram: @whitneywildrose A descendant of “Mormon royalty,” Whitney Rose has tried to navigate life outside of the religion—she left the church after she fell madly in love with her boss, Justin, and the two had an affair. Within weeks, they both left their spouses to be with each other and married when Whitney found out she was pregnant. After 10 years, they have two children—Bobbi and Brooks—and she owns a skincare line called Iris and Beau. Now, she is faced with parenting her aging father.
Jen Shah
Instagram: @therealjenshah As a Tongan/Hawaiian growing up in Salt Lake City, Jen Shah felt like she often stuck out in her traditionally white, Mormon world. When she learned about the historical mistreatment of black people in the Mormon religion, she converted from Mormonism to Islam. With her husband, Sharrieff, Jen is the mom of two and queen of her house and her businesses as the CEO of three marketing companies. Jen loves to host parties and spares no expense.
Instagram @heathergay29 A devout Mormon from birth, Heather Gay was married to Mormon royalty for 11 years but distanced herself from the church after her divorce. A selfproclaimed ‘good Mormon gone bad,’ she considers herself “Mormon-ish” as she plays by her own rules. A devoted mother to three daughters, she owns a burgeoning med-spa business, Beauty Lab and Laser, which the ladies often frequent. Instagram @mary_m_cosby With a love for God, couture and the finest champagne, Mary Cosby is a Pentecostal First Lady who inherited her family’s empire of churches, restaurants and more. The caveat in her taking over the family business was that she marry her late grandmother’s second husband, Robert Cosby Sr. They have since been married for 20 years and have one teenage son together.
Lisa Barlow
Instagram @lisabarlow14 Born in New York, Lisa Barlow has been living in Utah for over 20 years. As the owner of LUXE marketing company and various businesses including VIDA tequila, she considers herself “Mormon 2.0” as she is not one to adhere to all of the traditional and strict Mormon rules. Lisa attended BYU with Heather and has been best friends with Meredith for years. Married to her husband John with two children, she seemingly has it all but struggles with her quest for perfection when her unrealistic standards start affecting her friendships.
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72 “A nd you m ay
ask yourself,
‘Well , how did we get here?’”
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H app e n e d ? r e b m Reme t h is stu f f ? A look back at the forgotten (BUT NOT GONE) issues of 2020 BY JEREMY PUGH PHOTO ILLUSTRATIONS BY SCOTT PETERSON
ay back in February 2020 our social feeds were all abuzz with talk of Inland Ports, legal pot for patients, tax shenanigans in the legislature. Since then, of course, there’s been a lot, of, well, distractions. Instead of Inland Ports, we had an Inland Hurricane. Instead of head-shaking over gerrymandering we had literal ground shaking. Instead of worry over radioactive waste, we got active and took to the streets. Oh yeah, then there’s all that brouhaha about a truly viral virus and one of the wildest election cycles anyone can remember. So we’ve had a lot on our plate, OK? But here at the beginning of a new year, we found ourselves wondering what was going on with all that stuff that suddenly was deemed less important than, um, all the crap that made 2020, truly unforgettable. So to kick off 2021 we take a look back on the semi-forgotten (but not gone) issues of 2020.
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Medical Marijuana The question here is: “Can I get weed?” First. You could always get weed if you knew a guy but you’re way past the age to know a guy. Second, weed from a guy is illegal. So next question. “Does Utah have legal medical marijuana?” The answer is yes, sort of. Back in 2018, the people of Utah passed, handily, Proposition 2. The fact that Proposition 2 even got on the ballot for a vote was, like, a big hassle, man. That’s because way before this particular ballot initiative, in 1998, the Utah Legislature passed a constitutional amendment that made the requirements to get any initiative on the ballot a steep hill to climb. Nevertheless, thanks to an extremely organized and by-the-books effort by Proposition 2’s proponents the initiative made the cut and voters approved it. But still, from the perspective of the legislature it seemed like
one step closer to being a little more like California, which we can’t have. The Governor hurriedly called a special session of the legislature to write a new law to replace the law voters had approved. This law, the Utah Medical Cannabis Act is now in effect, with much more stringent requirements for distribution, access and, predictably, Utah state oversight.
“You may ask yourself, ‘What is that beautiful house?’”
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Inland Port
Wow! Remember the Inland Port? We were in such a dither about it. Wait. What is an inland port? Well. It’s like a port, which you probably assume is on the sea, with “ahoy matey” type stuff, only it’s on land, inland. Ports (the ocean kind) are full of all sorts of goods from all sorts of places that have to go through a complicated screening to make sure that those shipping containers don’t contain bad things like the opening of pretty much every episode of Law and Order SVU. An inland port, in effect, creates another “dock,” to continue the maritime metaphor, wherein cargo, legal or SVU-episode worthy, bypasses the seaside and is directed inland via the amazing Interstate Freeway system
(thanks, Eisenhower.) This cargo is sealed to be inspected and then released to a Wal-Mart near you. On the “let’s do that” side it gives an overly burdened inspection system a relief valve, creates jobs and economic growth in Utah, and hey, we’re Utah, we finally have a Cheesecake Factory, let’s do that inland port thing, right? On the “WTF?” side it steals jobs and labor away from coastal communities, continues to break unions’ backs (Utah and other inland port nominees are “right to work” states,) adds ridiculously more amounts of carbon into the atmosphere, and creates a goshdarn mess of inbound and outbound traffic in the western desert. It became an issue in the 2019 election
of Salt Lake Mayor Erin Mendenhall. (Erin Mendenhall is the mayor of Salt Lake City. What? You’re still on Biskupski?) She ran against a bunch of people including Stan Penfold, a lifer city guy who tried to hold her to account for decisions she made in favor of the port while she was on the Salt Lake City Council. The port seems like a done deal and despite its promises of environmental sustainability there has been little but lip service paid to its opponents concerned about all the unintended consequences a giant international free-trade zone right here in Salt Lake City will generate. Port starts with “P” and rhymes with “T” and that spells “trouble.”
“You may ask yourself, ‘Where does that highway go to?’”
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“And you may ask yourself, ‘Am I right? Am I wrong?’”
Cov erag e Exp and ing Med icai d In the 2018 election three “hey lets us all decide” propositions came to a vote. They all passed. Case No. 3, or Proposition 3 was brought to the people with all the signatures and jumpedthrough hoops to propose that the state of Utah should accept federal funds to expand Medicaid coverage. Utah legislators and its governor have refused many, many dollars in federal funding designated for states under the Affordable Care Act, a cynical ideological decision. Proposition 3, despite efforts by the Utah Attorney General, made it to the ballot and then to
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a vote and passed not just by a small margin—more than 1.5 million of your fellow citizens were like, “yeah that sounds great.” And the Prop asked citizens to agree to raise their own taxes to cover the gap between the federal and state dollars. So you know what happens next, right? In the 2019 legislative session, the Utah Senate created and approved a bill to repeal and replace Proposition 3. Your filthy federal lucre isn’t wanted here, along with basic healthcare for more than 100,000 Utahns without coverage. Weird math, right?
Gerrymandering Let’s talk Proposition 4. The anti-gerrymandering initiative. In 1998, Utah’s government (that equals a governor and legislature) got the people of Utah to amend the Constitution of the State of Utah, to make it absurdly hard to get propositions onto the ballot. Again, we didn’t want to be like those weirdos in California. Despite that, in the 2018 election, Proposition 4 came to a vote. It required the establishment of a broad-based, open and transparent committee to oversee future redistricting in Utah to prevent what happened in 2000, the last time Utah’s election maps were redrawn. In 2000, the Republicancontrolled legislature, which was in charge of the redistricting process, put all the
Democrat-leaning areas of Utah into a blender with the rest of Utah and hit liquefy. This has blatantly tipped the scale in favor of Republicans in every election since. Did you know for example that the posh denizens of the Avenues live in a district that includes St. George? And that District 4, where Ben McAdams just lost to Burgess Owens, is basically all of Utah County and a teeny sliver of Salt Lake County? The organization that spearheaded the effort, Better Boundaries, is still wrangling with the legislature to ensure the spirit of the Proposition survives the legislative efforts to water it down.
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“And you may say to yourself, ‘My God!
77 Radioactive Waste Energy Fuels, a Colorado-based business that owns the White Mesa Mill in Utah’s stunningly beautiful San Juan County, wants us to let a Canadian company with operations in Estonia ship hundreds of tons of the uranium-containing by product of their rare earth mineral processing operations. We’ve been down this road before. Hello, Tooele? Energy Solutions? It seems like companies everywhere want to store their depleted uranium in the middle of our desert. Why? Because, they think, there’s nothing there. We, of course, know better. There’s incredible beauty there. We need that.
What have I done?’”
Development and Affordable Housing
Despite the lock down construction of new high-rises continues at a startling rate. While the city and county leaders seem to be giving a blank check to developers, lower and middle-income renters are crunched with skyrocketing rents and housing prices. Generally, density in housing is a good thing. It reduces air pollution that comes from less-dense sprawl, it brings a critical mass of people and business to a central area and makes us feel like a “real city.” Still,
watching cranes rise to create more tacky luxury apartment buildings with dumb names, granite counter tops and rents starting at $2,000 feels alarming. Sure we want a ‘built city’ but what are we building? Where are the workers for all these future businesses supposed to live? Magna? And while developers are made to include a certain percentage of units for affordable housing, you basically have to be broke to qualify for affordable housing.
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PHOTOS: LIBRARY OF CONGRESS PRINTS AND PHOTOGRAPHS DIVISION WASHINGTON, D.C. 20540 USA
Major John Wesley Powell
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79 One of Powell’s men sits at the Gates of Lodore.
n the 1800s, humans were busy scurrying across the globe prying into the blank spots on the map, why? Because, of course, they were there. From the frozen poles of the Earth to its darkest jungles, we had a guy on it. Here in the United States, the transcontinental railroad had opened up the nation. But, despite nearly a century of poking around by native peoples, Spanish padres, men military, mountain and Mormon, there remained one big question mark over the terrain through which flowed the Green and the Colorado Rivers. On then-existing maps of the area between Green River Wyoming and St. Thomas, Nevada, there might as well have been a label, in all-caps, bolded, italicized, underlined and with exclamation points: “DO NOT GO!!!!!” No one, at least no one who lived to tell the tale, had ever navigated these rivers. Why? Because it was a really dangerously dumb idea. Still, it was there. So. We put a guy on it. A one-armed Civil War veteran by the name of Major John Wesley Powell who said (not really) whatever was the 19th Century equivalent of “Hey, man hold my beer, while I try this” and set off to see just exactly what was there. The answer? Hell.
UNTANGLING POWELL’S LEGEND On a sunny day last October, our captain, Kent Tschanz, pulled on the oars to scoot us down the flat water of the Green River’s Labyrinth Canyon section. Tschanz is a dealer in rare books and collectibles. He put together the trip to help out historian Richard Turley who is working to float all the major sections of the Green and Colorado Rivers to research a series of books on Powell. This particular section, although stunningly scenic, isn’t as popular as others on both rivers that feature more thrilling (and dangerous) sections of whitewater, so it’s harder to hitch a ride. Tschanz volunteered his raft, along with his Rain-Man-level knowledge of western
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post would allow him to do what he really wanted to do— meaningful science in the field. The field lay West. Powell’s cameos in Utah history piqued Turley’s interest and, while plenty of ink has been spilled about Powell’s three (three!) expeditions through the Grand Canyon, including Powell’s own account, Turley took the bait and set out to write what he hopes will be a clarifying and enlightening set of books on Powell’s adventures. In 1875, Powell published a hefty tome, with a hefty title, Report of the Exploration of the Colorado River of the West and Its Tributaries. The book became the Urtext of the rivers’ exploration, but Turley is a man who jots his tittles and crosses his jots. “That book is the basis for so much of what has been written about Powell,” he said. “The problem with it is that Powell weaves all three trips together as if it was a single trip and it was his personal journal.”
John Wesley Powell at Green River, Wyo. where he and his men prepare to disembark for their exploration of the Green and Colorado Rivers and The Grand Canyon.
history and we set off to explore the Labyrinth together on what promised to be a very PBS/Ken Burns-ey trip. After a few hours of small talk I finally just asked Turley, “So Powell was just nuts right?” “No.” Turley chuckled. “He was supposed to be a minister.” Turley is a now-retired historian for the Church of Jesus Christ of Latter-Day Saints who, among many accomplishments, wrote a well-respected tome on the Mountain Meadows Massacre. Powell crossed paths with many of the notable (or notorious) figures prominent in that dark chapter in the history of the Mormons’ Utah. “When I was working on the Mountain Meadows research, Powell kept showing up,” Turley said. “Brigham Young had written to his people in the Southern half of the state and told them to watch for debris from his first expedition.” The son of an itinerant preacher from Shrewsbury England, who pressed him to become a minister, Powell eschewed the family business and became fascinated with geology, fossils and the natural sciences. As a young man, he restlessly explored the rivers and lands of the midwest. When the Civil War broke out, his experience earned him a commission in the Union Army as a cartographer, topographer and military engineer. At the Battle of Shiloh, commanding an artillery battery, Powell raised his right arm to give the order to fire and a Minie ball blew it to shreds. After the war, Powell’s fascination with the natural sciences became a passion that led him to a job as a curator at the Museum of the Illinois State Natural History Society. The
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One of Powell’s Whitehall boats during his expedition. The heavy wooden boats were illsuited for the adventure.
81 Powell mashed-up the experiences primarily because he needed to make a splash for the United States Congress, his backers. He was constantly raising funds for his research and expeditions. But Turley believes that each expedition “is an adventure in itself” and deserves to be accurately conveyed. “You have two sets of historians in Powell’s case, the academics and the river runners,” he told me. “Academics have largely relied on Powell’s book but you have these amateur historians but experienced river runners who have been there, seen what Powell says he saw and go, ‘yeah that doesn’t add up.’” Although there is no possible way to actually re-create Powell’s trip—primarily because Powell and his men were running a wild river, there were no dams at Flaming Gorge and Lakes Powell and Mead—Turley has set himself to floating as many sections as he can and approximating what Powell and his men saw with his historian’s eyes.
GREAT RIVER READS
We asked Richard Turley to recommend his favorite books about the Green and Colorado and Powell’s expeditions on the rivers. All are available, along with many more, at Ken Sanders Rare Books, 268 S. 200 E, SLC, 801- 521-3819, kensandersbooks.com
BEST EXCITING READ ABOUT MODERN-DAY RIVER RUNNING ALONG POWELL’S ROUTE Kevin Fedarko, The Emerald Mile: The Epic Story of the Fastest Ride in History Through the Heart of the Grand Canyon (New York: Scribner, 2013).
BEST HARDCORE HISTORY TO HELP UNRAVEL WHAT REALLY HAPPENED ON POWELL’S FIRST TRIP Michael P. Ghiglieri, First Through Grand Canyon: The Secret Journals and Letters of the 1869 Crew Who Explored the Green and Colorado Rivers (Flagstaff: Puma Press, 2003).
BEST NEW BOOK ON POWELL’S FIRST TRIP Don Lago, The Powell Expedition: New Discoveries About John Wesley Powell’s 1869 River Journey (Reno: University of Nevada Press, 2018).
BEST BOOK ON POWELL’S ROUTE ON THE UPPER GREEN RIVER Roy Webb, Lost Canyons of the Green River: The Story Before Flaming Gorge Dam (Salt Lake City: University of Utah Press, 2012).
BEST BOOK ON THE PHOTOGRAPHS TAKEN DURING POWELL’S SECOND AND THIRD TRIPS Hal G. Stephens and Eugene M. Showmaker, In the Footsteps of John Wesley Powell: An Album of Comparative Photographs of the Green and Colorado Rivers, 1871-72 and 1968 (Boulder, CO: Johnson Books; Denver, CO: The Powell Society, 1987).
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82 THE GREAT SUCK Powell’s first trip starting in 1869 was essentially a failure except for the fact that the Major and just two of the nine men he set out with actually survived. Powell was an experienced river pilot, but his experience was on the wide, flat rivers of the East. Basically, he had no idea what he was in for. “There was a myth that somewhere along the river was something called ‘The Great Suck,’ a giant waterfall that descended into the depths of the Earth,” Turley said. “Powell was accustomed to running rivers over long stretches but he had no experience with whitewater.” The Major outfitted himself with Whitehall boats, large wooden craft with flat bottoms, more suited for the Mississippi than the Green and
Colorado. They carried a massive amount of supplies, including scientific equipment that Powell doggedly employed as his men eyed the dwindling supplies and long unknown ahead and grumbled. “Powell knew enough about geology and the altitudes to estimate the drop in the river systems and thought with all of that descent, the river would not be as violent as the myths had suggested,” Turley said. “He prepared four boats and sat in a chair attached to one of the decks. He would look forward while his oarsman faced back.” Lashed to the mast, as it were, Powell had to make calls at each rapid. They would either carry the heavy boats around in massive steep portages or send a rope down to follow through the
READ MORE
Wagons West: Brigham Young and the First Pioneers. Salt Lake City, Deseret Book, 2016. With Lael Littke. Massacre at Mountain Meadows: An American Tragedy. New York: Oxford University Press, 2008. With Ronald W. Walker and Glen M. Leonard. Victims: The LDS Church and the Mark Hofmann Case. Urbana: University of Illinois Press, 1992.
Men at first camp on the Green River in Green River, Wyo.
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THE CAPTAIN
PHOTOS: (OPPOSITE PAGE) LIBRARY OF CONGRESS PRINTS AND PHOTOGRAPHS DIVISION WASHINGTON, D.C. 20540 USA; (TURLEY) JEREMY PUGH
Kent Tschanz is the co-owner of Tschanz Rare Books with his wife Katie. Kent has been active in the book trade since the late 1990s starting out at Sam Weller’s Books (where he met Katie) and then at Ken Sanders Rare Books. tschanzrarebooks.com
THE GUIDE Richard Turley is a historian and author. He worked from 2008 to 2016 as a historian for the Church of Jesus Christ of Latter-day Saints, retiring in 2020 from the LDS Church’s commuications department. He is reseraching a series of books about John W. Powell’s expeditions.
THE PASSENGER Jeremy Pugh is the managing editor of Salt Lake magazine. He is also the author of 100 Things to Do in SLC (Before You Die) and the forthcoming guide book Secret Salt Lake (Spring 2021, Reedy Press). He will generally say yes to anyone offering a river trip. verydynamite.com
Historian Richard Turley on the Green River.
unknown. One man left early on, one boat was lost at a place the expedition chillingly named “Disaster Falls.” “And there was one disaster after another,” Turley said. “They realized they were going to run out of food, they were losing supplies and equipment, three men abandon him at Separation Point attempting to hike out to find a settlement. They were never heard from again. But he became a hero for just surviving—it was a Neil Armstrong kind of accomplishment. That reputation was helpful to raise money to return for his real goal, science.” For the first trip, Powell had assembled a motley crew of mountain men and wanderers, trappers and hunters lured by the idea of discovering minerals and fresh fur sources as well as ample game along the way. That, as we say, did not pan out. The hunting was poor and prospecting was put on the back burner to merely surving. So on his second and third expeditions, Powell returned with a more roundedout crew, science and military men. He worked with the Mormons to arrange food drops along the route and although the latter expeditions were no less harrowing, Powell’s planning allowed him to accomplish his scientific goals.
FLOATING IN POWELL’S WAKE
The October trip through Labyrinth Canyon was blessedly uneventful and a far cry from what Powell experienced. Powell and his men raced through that section with an eye on supplies and worry about what awaited them in the Grand Canyon. We enjoyed a much more leisurely pace. “Today we have great equipment,” Turley said. “We have communication with people on the outside and ways of getting help. Past a certain point, Powell and his men had no way of getting help, no way of reprovisioning. There was very little game. They were repeatedly soaked, the boats were swamped or capsized. By the end they were taking out their sodden flour and straining it through cheesecloth, eating rancid apples and shreds of bacon. But these weren’t 21st Century men. They were accustomed to this idea of army discipline or mountain man discipline and somehow they got on. They were brave, no question but they were doing something that anyone today would think was foolhardy.” So, basically, Powell was nuts.
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a&e WILEY, KEHINDE, CONSPICUOUS FRAUD SERIES #1 (EMINENCE), 2001, OIL ON CANVAS. PUBLISHED BY THE STUDIO MUSEUM IN HARLEM, PURCHASE MADE POSSIBLE BY A GIFT FROM ANNE EHRENKRANZ, 2002.10.14. © KEHINDE WILEY.
ARTS | ENTERTAINMENT
A rare opportunity at UMFA Works from Harlem’s The Studio Museum
THERE’S TECHNIQUE and medium. But maybe most importantly, there’s point of view. This third thing that distinguishes works of art is the most enlightening to the general viewer and chances are good the points of view you’ll see in the upcoming show at UMFA will be completely unique and extremely relevant. Utah is an overwhelmingly white state— we don’t have the opportunity to see through black eyes very often. Here’s our chance. More than 100 works by nearly 80 modern and contemporary artists of African descent will be on display at UMFA from January 23
through April 11, 2021. Since opening in 1968 in a rented loft at Fifth Avenue and 125th Street, The Studio Museum of Harlem has been a leader in collecting, preserving and interpreting art created by African-American and African artists. “Black Refractions: Highlights from The Studio Museum in Harlem” is coming to Utah because that museum is building a new building. Its collection is on tour for the first time ever—the UMFA is one of only six venues in the U.S. to host it. 410 S. Campus Center Dr., University of Utah, SLC, .801-581-7332. umfa.utah.edu
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a&e
September DAN CIMMINO
Location: Downtown SLC ”This photo was taken for a project from NYC-based worthless studios called ‘Free Film USA: Red, White, & Blue’ and was meant to be an expression of what I pictured when I thought of those colors. I saw this as the clash between a collective sickness and the commodification of the cure; while graffiti is the rejection of the entire thing. I’ve always loved street art as I see it as the voice of the unheard, no one is listening to them so they will make a mark where it can’t be ignored.” @rapgame_daniel
March STUART GRAVES
Temple Square, SLC “After the earthquake, I went to see the damage. I was lucky to get this shot that morning. The Great Earthquake of 2020 rattled our already rattled nerves and also rattled the trumpet right out of the hands of the Angel Moroni on the Salt Lake Temple. The statue was taken down shortly after this was taken.” @gravesstuart
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THE NEW NORMAL We asked Salt Lake photographers to share their creative eyes on the year that was 2020 BY JEREMY PUGH
September COLT MORGAN
Location: Rose Park “Where many saw the wind storm as destructive, we found a different way to look at it. Here pro skater Cal Ross discovers a comfortable place to rest.”. @Colt_Morgan Coltmorgan.com
87 SEPTEMBER COLT MORGAN
Location: Rose Park “As the wind storm in September reminded us, our world is constantly changing. Learning to adapt on the go is very important. Skateboarders are constantly improvising and seeing opportunities even in destruction. After the storm hit, pro skater Cal Ross (pictured here using the broken sidewalk as a launch ramp) and I went out to explore possibilities.” @Colt_Morgan Coltmorgan.com
MAY November DAN CIMMINO
Location: Tucson Airport, Ariz. “I’ve always tried to use my photography to capture the mundane aspects of life,” Dan says. I try to show that there is so much that we are missing by speeding through life.”
STUART GRAVES
Location: “Downtown SLC During the early days of the pandemic, I took a lot of walks around the city. I found many funny and poignant scenes like this mask and feather bestowed on the statue of Vasilios Priskos on Main Street.” @gravesstuart
@rapgame_daniel
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a&e
Ballet West First Soloist Katlyn Addison.
Black legs matter. BALLET WEST breaks the continuous line. BY HEATHER HAYES
S
hould ballet dancers of color be required to wear pink, “flesh”-colored tights and shoes that don’t actually match their own flesh at all? “Ballet dancers are all about achieving a
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continuous ‘line’ from the tops of our heads to the tips of our toes,” says Ballet West First Soloist Katlyn Addison. “Most of my life, I didn’t even think about how the pinkish tights and shoes sort of cut me in
half visually, but the first time I saw a black woman like me wearing tights that matched her skin, I thought, ‘Wow, that really works for her instead of against her.’” Bare legs were far too scandalous for Parisians in the early 1800’s when ballet was forming an identity. So, The Paris Opera Ballet sought the next best thing: pink hose and shoes, which made the legs and feet of the all-white company appear nude without the ignominy. Fast-forward a couple centuries and monochromatic rows of legs have since become sacrosanct in the art form (think of those tidy rows of Snowflakes in The Nutcracker). However, with dancers of color filling its ranks, a few companies— including Ballet West—are looking to the past for a more inclusive future, honoring the original intent of matching a dancer’s complexion to create a more seamless individual “line” rather than a collective one. The company recently announced it would no longer require dancers of color to sport pink legs and feet in performances—instead, Ballet West will provide all dancers with tights and shoes that more closely match their individual skin tones. The company will also retire another outdated ballet ritual: historic ‘body paling’ make-up (usually done to make light skin tones look even lighter in iconic ballets like Swan Lake and Giselle). “These may seem like small things, but the changes mean a lot to me as a dancer of color in the ballet world,” says Addison, adding, “All art forms evolve and ballet is no exception.”
PHOTO BY PAUL CAMERON COURTESY BALLET WEST
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When the Sundance Doesn’t Shine. The iconic film festival looks very DIFFERENT this year. BY TONY GILL
PHOTO VISIT PARK CITY
T
he lights shine brightest in Park City during some of the shortest, darkest days of winter. You see it in the glow of the theater marquees. You hear it in the buzzing excitement as hype builds. When the world turns its attention to this mountain community for non-Olympic reasons, things just feel different, and the January chill relents ever so slightly as the Sundance Film Festival envelops town. But as 2021 dawns, our year of discontent still has its say. Sundance isn’t immune to COVID, and it’s going to look a lot different for 2021. Festival director Tabitha Jackson is inheriting a unique set of circumstances for her inaugural round helming Sundance, to which she is helping the festival adapt. For starters, what is typically an 11-day event is being curtailed into a weeklong festival beginning on January 28 and ending February 3. In-person attendance at theaters will be reduced by 75 percent for the sake of social distancing amid an ongoing pandemic. Perhaps most notably, the festival will be a dispersed affair consisting of both online screenings and in-person screenings at 20 satellite locations across the country after the Sundance Institute requested a waiver to leave behind the requirement that 70 percent of the event take place in Park City. Despite what could be perceived as temporary setbacks in a bizarre time, Jackson sees the opportunity to reach a
In years past Main Street came alive during the Sundance Film Festival
new, more diverse audience. “At the center of all our planning, the 2021 Sundance Film Festival will have an online home, making the festival accessible in a way it never has
CREDITS ROLL ON SLAMDANCE IN PARK CITY For the first time in two decades, the Slamdance Film Festival—long seen as the rebellious counterpoint to Sundance—will not be staged in Park City this winter. Slamdance typically screens films throughout the town concurrently with Sundance, but it is moving to an online model with a series of invite-only, in-person events for filmmakers in Joshua Tree National Park. There’s no word yet on if Slamdance will return for 2022, but its special brand of daring filmmaking will be sorely missed in Park City.
been before,” Jackson said in an open letter last June previewing the altered festival. Therein lies the hopeful prospect for a positive unintended side effect: inclusion. In recent years, Sundance has become ever more exclusive. Whether that’s because of mainstream studios impacting the “independent film” label (akin to how corporations have corrupted the microbrew beer market) or simply because whenever more people want to experience something, increasingly only the affluent and influential can, the simple fact is it’s far more difficult to see Sundance films than in past years. The proliferation of online and remote screenings available to those who can’t travel to the festival should alleviate the issue, at least for 2021. What the alterations can’t help fill will be the cultural chasm left by the absence of a typical Sundance. For all its imperfections, the annual event plays a huge part in building the community’s identity. I’ll enjoy the changes in 2021, but I can’t wait for 2022.
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ON THE
table FOOD | DINING
PHOTO ADAM FINKLE
Sweet Vinyl Bakeshop . . 92 Restaurant Pandemic . . 94 Oreo . . . . . . . . . . . . . . . . 98 Waste Less Solutions . . 100 Granary Bakehouse . . . . . 102
Sweet Vinyl Bakeshop
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on the table
Cheers to the cupcakes
M
aybe you thought cupcakes were “so over” 8 years ago or so. If so, you thought wrong and made a basic mistake: A good thing is never over. So Sweet Vinyl Bakeshop (See? Vinyl wasn’t over either, as those of us who disposed of our record collections in the ’90s sadly discovered.) has reinvigorated the cupcake with a simple twist. There’s a full menu of the usual flavors, as well as cakes, pies and cheesecakes, but the stars of the show are different. And they inspired a whole new term for the baking business: Melissa Diaz, owner and baker at Sweet Vinyl, calls herself a “baketender.” And that’s because, in addition to the usual sugar, flour, vanilla, etc., her cupcakes are flavored with beer and liquor from local brewers and distillers. So, Imperial Stout cupcakes, champagne cupcakes, bourbon maple chocolate cupcakes… Diaz has been baking for years. “I
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baked 300 mini cupcakes for my own wedding. My advice: Don’t do that.” A brew and bartender who worked at Shades of Pale and Salt Fire Brewing, she started taking cans of beer home and incorporating beer into her baking— Hopkins Brewery asked her to make cupcakes for a weekend event and Sweet Vinyl was on its way. COVID was a glitch, causing a hiatus, but now Melissa bartends at Bewilder Brewery and makes beer-infused cupcakes for, it seems, nearly everyone. She’s worked with Kiito’s, is working on a project with Epic and recently partnered with Holystone Distillery on a Witchy Absinthe Cupcake that the distillery gave away with every absinthe tasting. She’s even invented a red wine red velvet cupcake, which seems like should have been a thing by now. And, pushing her own borders beyond booze, with a subscription to Mindful Coffee, you get a dozen cupcakes each month along with your coffee.
PHOTO ADAM FINKLE
Sweet Vinyl Bakeshop bakes for the times. Or the steins.
FIND THEM ON
Facebook or Instagram. @bewilderbeer @mindfulcoffee sweetvinylbakeshop@gmail.com
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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
GUIDE LEGEND E
State Liquor License
G
Handicap Accessible
L
Inexpensive, under
$10
M
Moderate, $10–25
N
Expensive, $26–50
O ININ
G
D
Very Expensive, $50+
2A 019 D
CALLING ALL FOODIES AND RESTAURATEURS! We do our level best to keep these listings current but we can’t be everywhere at once. If you are or know of a new restaurant or a significant change in a restaurant, please help us out and let us know. Just email mary@saltlakemagazine.com
SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING
WAR
2019 Salt Lake magazine Dining Award Winner
HAofLL
FA M E Dining Award Hall Of Fame Winner
Arlo Chef Milo Carrier has created a
destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey. 271 N. Center St, SLC, 385-266-8845. arlorestaurant.com EGM
Bambara Chef Nathan Powers
makes decisions about food based on
Quintessential Utah
JAN/ FEB
sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambaraslc.com E LLL–MLL
The Charleston Offering gracious
dining in Draper, Chef Marco Silva draws from many culinary traditions to compose his classic but exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in an old house surrounded by gardens, is lovely and we love his high standards: No kids under 11 Friday and Saturday evenings and an indoor dress code. 1229 E Pioneer Rd., Draper, 801-550-9348. the charlestondraper.com
Grand America Grand America
Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. grandamerica. com EGN
HSL The initials stand for “Handle Salt Lake”—Chef Briar Handly made
21
Listings
his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com EG LLL–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
restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com EGN– O
This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
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on the table
Angelena and Andrew Fuller
HOW TO HELP IN HARD TIMES
How to run a restaurant during a pandemic Run as fast as you can, but you’ll still fall behind.
A
fter working in some of the best restaurants in town (Copper Onion, HSL, Pago) Andrew and Angelena Fuller opened their dream restaurant, Oquirrh, in downtown Salt Lake City, in February 2019. Salt Lake diners were thrilled—the small menu included dishes that immediately became local legends: the milk-braised potatoes, the chicken confit pot pie, the whole leg of lamb with Indian spices. The steak came with fermented
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cabbage, the gnocchi was made from sourdough breadcrumbs. Everything was familiar but original, served with grace and gusto and even humor—the asparagus spears were standing at attention on the plate, little soldiers with their feet stuck in a sheep’s milk fondue. Local art could be purchased right off the wall. This is the kind of restaurant Salt Lake was slowly becoming famous for— chef-dreamed, chef-run, definitively local, deserving of awards and stars.
Oquirrh intended from the start to be an artisanal community experience, an expression of love, not a quest for cash. But even a labor of love has to have some cash. And when COVID-19 hit Salt Lake City, the Fuller’s dream was seriously damaged. “When we opened, we swore to each other we’d never serve a burger,” Angie told me several months ago. “Now we serve a burger.” The Fullers downsized, according to government mandates, first closing except for curbside pickups, then cutting the capacity of the restaurant. And downsized again. “The rules keep changing,” says Angie. But the Fullers keep trying to follow the rules. The restaurant staff is down to Angie and Drew, a dishwasher and a cook. There are no days off and haven’t been for months. Any slight downtime is spent planning things like takeaway Thanksgiving dinners or filling orders for food they never planned to serve, like a recently requested charcuterie platter. “Basically, we’ll do anything,” says Angie. Worked to exhaustion, Drew woke up one day feeling so bad he went to the hospital. But he went back to work the next day. The few government aid programs weren’t usable for Oquirrh; they’re relying on wits, work and a small group of die-hard regulars to keep the restaurant’s doors open. Oquirrh is an excellent, awardworthy restaurant that deserves to be packed all the time. But it’s not. And Oquirrh is not the only one. “They’re dying,” says Michele Corigliano. Corigliano is president of Salt Lake Area Restaurant Association, an industry organization that lobbies, informs and provides support for independently owned restaurants in and around Salt Lake City. “No one is being shut down like restaurants and bars. The government mandates tend to focus more specifically on these businesses.” –Continued on page 96
PHOTO ADAM FINKLE
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95 Pago Tiny, dynamic and
BLUE PLATE food-driven, Pago’s ingredients
are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. 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, 801410-4046. slcprovisions.com EGM–N
Table X A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chilecured pumpkin, barbecued cannelini beans,) bread and butter are made inhouse and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com EGM–N
AMERICAN CASUAL 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
Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. caffeniche.com EGL–N
Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. citrisgrill.com EGM
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
Copper Kitchen A welcome addi-
Little America Coffee Shop Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. saltlake.littleamerica.com EGL–M
tion 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, 385237-3159. copperkitchenslc.com EGL–N
Copper Onion An instant hit when
it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. thecopperonion.com EGL–N
Cucina Cucina has added fine restau-
rant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. cucinaslc.com EGM
The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. thedodorestaurant. com EGM
Epic American food here borrows from
other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-7481300. epiccasualdining.com EGM
Hub & Spoke Diner Scott Evans’
(Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801487-0698. hubandspokediner.com EGM
London Belle Supper Club It’s a com-
bo deal—restaurant and bar. That means you have to be over 21 to enter but it also means that you can stay in one place all evening. Their kitchen serves up everything from duck confit nachos to their signature 12 oz Niman Ranch ribeye. 321 Main Street, SLC 801-363-8888. londonbelleslc.com EGM
Lucky H Bar & Grille The classic
hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-5965700. littleamerica.com EGL–N
Moochie’s This itty-bitty eatery/takeout joint is the place to go for authentic cheeses teaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-5961350; 7725 S. State St., Midvale, 801-5621500. moochiesmeatballs.com GL Nomad Eatery is fast and casual, but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629. nomad-eatery.com EGM Nomad Eatery East Nomad East is cousin to the Eaatery (above) but it’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have.) Chef Justin is a salad wizard. Fun and excellence combined. 1675 E. 1300 South, SLC, 801883-9791. nomad-eatery.com
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on the table
Right now, in bars and restaurants, at least six feet of physical distance is required between parties. Guests must wear masks unless actively eating or drinking. All employees must wear masks. Most restaurants do much, much more. Some have put in air filtration systems that remove bacteria from the air. Everywhere, every item used is sanitized and surfaces wiped down with a killer spray. “It’s probably safer to eat in a well-rated restaurants these days than it is to eat in your own home,” says Melva Sine, president of the Utah Restaurant Association. “There’s no data to show that restaurants are a major spreader.” Outdoor patios helped keep some restaurants limping along, but now that it’s winter, restaurants are effectively reduced in size by 40 to 70 percent of capacity. We can expect many closures—a significant blow to the culture of the city and to its economic outlook. Tourism is a $9.7 billion industry in Utah, bringing up to $26 million per day into Utah’s economy, and hospitality, food and dining is the core of tourism. Hospitality workers account for ten percent of Utah jobs. (For comparison, mining accounts for 0.6 percent of the economy, manufacturing and construction make up 8.8 and 7 percent, respectively.) But honestly, the rise of fine independent restaurants (like Oquirrh) is fairly recent in Utah. Food was merely functional here long after it became fashionable elsewhere. Like all Americans, Utahns eat out often, but fast food and franchises filled the need for decades. And those places have the support of their parent businesses, in many cases. Entrepreneur-owned restaurants have a harder time succeeding and few options, besides take-out and delivered dining, to make up for revenue lost to downsizing. Lawmakers seem wary of solutions used in other places, like Plexiglass barriers between tables. “SLC food and beverage is a tale of two worlds,” says Derek Kitchen, co-owner of Laziz. And the people in power seem nervous to do anything about the survival of the hospitality business. There’s a fear of a culture that they don’t really know or use.
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Curry fried lamb shank
“Independent restaurants and bars have more on the line than anyone else,” says Kitchen. “And there’s very little flexibility.” Some states, Texas and California for example, allow customers to pick up mixed beverages, wine or beer with their curbside food order. “Here, I can’t even open a canned pre-mixed cocktail,” says Kitchen. “You’d think that would be safer than anything. Milk, eggs and prescriptions can be ordered online. Why not alcohol?” According to both Kitchen and Corigliano, the hospitality business needs help in the form of cash to see them through the pandemic. “PPP was only temporary. Programs like Shop in Utah are fantastic, but nothing is being done specifically for restaurants and bars right
now,” says Corigliano. “Yet there are lots of mandates about limiting their business and the government has changed rules with only 12 hours notice.” Sine adds, “Aid needs to be prioritized based on impact. We’ve lost 450 restaurants in this state.” Consumers and chefs are confused. “We need the Feds to step in with a CARES package,” says Kitchen. “There’s a recession going on in the food and beverage sector.” And, says Corigliano, the fear factor is overcoming us. Want to do a good deed? One that, if everyone did it, would help thousands of people and help preserve the culture of the city we love most of the time? Eat in or order to-go from a local restaurant three times a week. That’s all.
PHOTO ADAM FINKLE
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97 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 One of the most de-
lightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—ingredients from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-9068101. one-0-eight.com EGL–N
Oquirrh Little and original chef-
owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milkbraised potatoes—it’s all excellent. 368 E. 100 South, 801-359-0426. oquirrhslc. com EGL–N
Pig and a Jelly Jar Great chicken
and 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, 385695-5148. 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, 801-6791066. porchutah.com EGM
Porcupine Pub and Grille With
24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555, SLC. porcupinepub. com EGM
Red Butte Café This neighborhood
place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL
Restaurants at Temple Square There are four res-
taurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) 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, 801-364-4655. 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, 801-533-9977. silverforklodge. com EGL–M
Stella Grill A cool little arts-andcrafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. stellagrill.com EGL–M
Tiburon Servings at Tiburon are
large and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. 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 The Big O Doughnut Vegan. Doughnuts. Need we say more? Blueberry-lavender, tofutti cream cheese, etc. 248 W. 900 South, SLC, 385-7707024 bigodoughnuts.square.site/home Biscott’s An Anglo-Indian teahouse,
Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts.com GL
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Linda Hilton is retired from a career in community advocacy and the author of an annotated map of the Cemetery.
THE COOKIE
Cookies from the crypt The story behind the Oreo’s mysterious design
G
ary Lindstrom and Linda Hilton are fascinated by Salt Lake’s City Cemetery—so fascinated that they’re writing a book about it. (Did you know it’s the largest city-run graveyard in the country?) Researching the book, they not only explore the history of the graveyard (it was formally founded in 1851, though the first burial there was in 1847) but delve into the stories behind the stones—introducing us to the denizens six feet under. Here’s my favorite tale they’ve told so far: “We first consider one of the earliest practitioners of the modern-day food mantra, ‘presentation is everything.’ William Adelbert Turnier. Born in 1908, Turnier dropped out of school at 16, largely because of being bullied incessantly. The other boys ridiculed him for his limp, the result of a bout with polio. Turnier went to work as a mail boy at the National Biscuit Company where his father worked. That’s right: Nabisco.
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Dedication, hard work and a pleasant disposition finally earned Turnier a place in the company’s engineering department, despite his limited education. Here, it is said, he added grass to the bottom of the animal crackers box and was instrumental in the design of the Milkbone Dog Biscuit, both iconic 1950s products. But in 1952, he was given the task of redesigning the chocolate cookie part of the Oreo cookie. Oreos weren’t new—they’d been introduced in 1912 with a simple, some have said crude, flowery design on the cookie. Turnier’s design features a shallow outside ring with 90 radial lines encircling 12 four-leaf clovers topped with a mysterious antenna. Many school lunchroom arguments and design experts have offered theories as to the inspiration and origin of the design. Masonic influences? Numerology? Turnier was not a Mason and discounted the conjectures. Tournier left the East Coast and moved to Salt Lake City where he died in 2004. His
Gary Lindstrom is an emeritus professor with loves of food, local history and good writing.
grave marker, at plot E17-1-4 in the adjacent Mount Calvary Cemetery, is decorated with a graven Oreo cookie. By his son Bill’s account, Tournier also stayed out of the never-ending debate about the preferred way to eat an Oreo. (Do you twist it apart, do you painstakingly separate one chocolate wafer and lick off the questionable white icing, do you dip it in milk? “He just bit it,” said his son, according to one article. He ate one cookie at night before bedtime.” Ed. Note: Yes, with a glass of milk.
99 Carlucci’s Bakery Pastries and a few
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
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, 801-359-2239. 192 E. 12300 South, Draper, 801-572-5500. citycakescafe.com GL
So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. socupcake.com GL
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
Eva’s Boulangerie A smart French-
style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. evasbakeryslc.com GL
Fillings & Emulsions This little
West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com GL
Gourmandise This downtown main-
stay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801328-3330. gourmandisethebakery.com GL
La Bonne Vie Cuter than a cupcake,
Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. grandamerica.com GL
Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. lesmadeleines.com GL
Mrs. Backer’s Pastry Shop A Salt Lake tradition,
Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of
Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. tuilebakery.com GL Vosen’s Bread Paradise This
German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-322-2424. vosen.com GL
BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake
City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-4845963. patsbbq.com EGL
R and R Owned by brothers Rod and
Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show. 307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com GL–M
The SugarHouse Barbecue Company This place is a winner for pulled
pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. sugarhousebbq.com GM
BAR GRUB & BREWPUBS (Also check bar listings.) 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 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, 385-2705752. 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, 801521-7446. redrockbrewing.com EGM
Squatters Pub Brewery
BLUE PLATE One of the “greenest” restau-
rants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. squatters.com EGLM
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-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, 385-322-1270. thedailyslc.com GL
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WASTE NOT, WANT NOT
Know what? We throw away up to 40 percent of the food we buy. Bite by bite, Waste Less Solutions is working to change that.
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issue and solutions, and we offer a food diversion program that engages our community to help rescue edible food and get it to those who are food insecure.” Waste Less certifies restaurants that are working with them, giving out a checklist of 10 things to do. The restaurant gets marketing promotions and good karma by being certified. “We also want to teach consumers
about food waste—we’re working on doing rescue from backyard gardens and encouraging people to take home food they don’t eat in restaurants.” Like we said, small bites. Rico’s, The Pago Group, The Downtown Farmers Market have all signed up. Why not encourage your favorite restaurant to join the effort?
wastelesssolutions.org
PHOTO ADAM FINKLE
T
he United States puts about 80 billion pounds of food in the garbage every year. Food takes up more space in our landfills than anything else. Landfills account for about 20 percent of methane emissions. That’s disgusting. Dana Williamson thinks so too. So she founded Waste Less Solutions, a nonprofit committed to making a significant reduction in food waste in Utah. “We hear about it all the time,” says Williamson. “Meat plants disposing of tainted meat, food shortages in grocery stores reflecting food wasted in the fields.” While the mere existence of recycling bins has made us more aware of our garbage, most of us still throw away a lot of food. Restaurants and institutions throw away even more. Waste Less Solutions partnered with technology-based nonprofit Food Rescue US divert to our community’s food waste to those who continually struggle with food insecurity, i.e., hungry people. In Utah, that’s about 400,000 people. “To date, we have saved over 216,000 meals—equivalent to providing three meals a day to over 72,000 individuals,” says Williamson. Small bites, that’s what it takes. “We are getting donors in the food industry, agencies that work to feed the hungry and volunteer rescuers who will deliver the food from donors to the receiving agencies. We educate consumers and food entities on the
101 Eggs in the City A familiar face in a
whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once. 2795 South 2300 East, SLC, 801-581-0809. eggsinthecity.com GM
Finn’s The Scandinavian vibe comes
from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net GM
Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801485-1134. millcreekcafeandeggworks. com GL
BURGERS, SANDWICHES, DELIS Diversions Much-needed neighbor-
hood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy. 535 N. 300 West, SLC, 801-657-7327. diversioneatery.com EGL
Feldman’s Deli Finally, SLC has a
Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com GL
J Dawgs All big and all natural, whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here. 341 Main St, SLC, 801-438-6111. jdawgs.com GL
Pretty Bird Chicken Chances are
you’ll still have to wait in line at Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu— spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken. 145 S. Regent St., SLC. prettybirdchicken.com EGL
Proper Burger and Proper Brewing Sibling to Avenues Proper, the new
place has expanded brewing and burger capacity, two big shared patios. And ski-
ball. 865 Main St., 801-906-8607. 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. 776 N Terminal Dr. shakeshack.com. GL Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen. com EGL Tonyburgers This home-grown
burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. 613 E. 400 South, SLC, 801-4100531. 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 cof-
fee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries. 327 W. 200 South, SLC, 385) 429-0224. labarbacoffee.com GL
Campos Coffee Roastery & Kitchen An Australian coffee bar , this
particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL
Publik Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-3553161; 638 Park Ave., Park City, 435-2008693. publikcoffee.com GL
Salt Lake Roasting Company
SLC’s original coffee shop owner John Bolton buys and roasts the better-thanfair-trade beans. 9 S Rio Grande St, SLC, 801-748-4887. roasting.com GL
The Rose Establishment The Rose
is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. theroseestb.com GL
CENTRAL & SOUTH AMERICAN Arempa’s Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a chocolate filled tequena. 350 E. State St., SLC, 385-3018905. arempas.com. GL Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM
Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM
Rodizio Grill The salad bar offers
plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801220-0500. rodiziogrill.com 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, 801-2328070. 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
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STAFF OF LIFE
9th and 9th just got tastier
Tip: Granary bakes baguettes as well as pastry, so pick up a loaf.
Granary Bakehouse is based on the classics.
S
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IF YOU GO
ADDRESS: 1059 E. 900 South, SLC WEB: Granarybakehouse.com PHONE: 385-212-4298K Open Wednesday—Sunday.
Then COVID hit. Palad decided to wait. Again. Now you may have to wait. Because even without newspaper-reading morning lingerers in the place, “we sell out most days,” says Palad. Most of her customers are neighborhood walkarounds, which she loves. “I’d rather have one location for 100 years than expand to a bunch of locations.” The selection is limited—about 30 products, but as Palad says, “There’s beauty in the classics.”
PHOTOS RACHEL SILVA
mall, immaculate and intimate—that was my first impression of Granary Bakehouse. I love the first two qualities because smaller, hands-on bakeries produce the finest baked goods, and the second quality is imperative in a bakeshop as it is in any kitchen, but the third is a forecast of the future. I picture Granary filled with easy-morning people, reading papers as they sip coffee and enjoy fresh buttery croissants, but that is a scene yet to come because of COVID. Meanwhile, owner Selma Palad fills the cases with some of the best laminated pastry in town. If you don’t know, laminated means layered, as in croissants. Butter and dough are layered over and over and over again to make those golden flakes that get all over your car because you can’t wait until you get home to take a bite. The butter, of course, is French. “But I try to use as many local ingredients as possible,” says Palad. That even goes for the Central Milling flour and the Beehive cheese in her cheese croissants. Palad graduated from San Francisco Baking Institute in 2012, worked “for a minute” at Eva’s Boulangerie, then went back to California, before finally returning to Utah. Her twin babies put her bakery dreams on hold for a while but after some successful years at the Downtown Farmers Market, she was ready to open her own place with plans to open near Laziz.
103 Boba World This mom-and-pop place
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, 801259-5843. monsieurcrepe.com GM
Ginger Street Chef Tyler Stokes, who
INDIAN
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
owns Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fast-casual concept offers spins of classic dishes like dan-dan noodles and dumplings. 224 S. State St., SLC., 385-477-4975. gingerstreet.com GM
Hong Kong Tea House & Restaurant Authentic, pristine and slightly
weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-5317010. hongkongteahouse.yolasite.com GM
J. Wong’s Asian Bistro Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch— Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. jwongs.com EGM
FRENCH/EUROPEAN
Bombay House This biryani main-
stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-2820777. bombayhouse.com EGM–N
Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL Himalayan Kitchen Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. himalayankitchen.com EGM
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
Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. thekathmandu.net EGM
Café Madrid Authentic dishes like garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-2730837. cafemadrid.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, 801572-6123; 55 N. Main St., Bountiful, 801292-1835. royalindiautah.com EGL–M
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, 801-2746264. francksfood.com EGN
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, 801203-3325. saffronvalley.com EGM–N
Saffron Valley East India Cafe
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 itera-
tion 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, 801-486-4542. tandoorindiangrill.com EGL–M
ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arel-
la’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com EGL
Café Trio Pizzas from the wood-fired
brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. 680 S. 900 East, SLC, 801-533TRIO; triodining.com EGM
Caffé Molise and Caffé Molise BTG The old Eagle building is a gor-
geous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. caffemolise.com EG
Caputo’s Market and Deli
BLUE PLATE 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
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on the table Cucina Toscana This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463. toscanaslc.com EGM–N
Pizza Nono Small, kick-started piz-
Valter’s Osteria Valter Nassi’s res-
Este Pizza Try the “pink” pizza,
Salt Lake Pizza & Pasta And sand-
Veneto Ristorante This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. venetoslc.com EGN
zeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530. pizzanono-slc.com EGL
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
wiches and burgers and steak and fish. The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801484-1804. saltlakepizzaandpasta.com EGL–M
Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz— famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com GEL–M
Settebello Pizzeria Every Neapol-
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-and-restaurant.com EGL
Osteria Amore An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space. 224 S. 1300 East, SLC, 801 946-6917. psteriaamore.com EGM–N Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria. com GL The Pie Pizzeria Students
can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-5820193. 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, 801-7339305. pizzerialimone.com EGL
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itan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801322-3556. settebello.net GEL–M
Sicilia Mia The third in a trio of
family-owned restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com EGM–N
Siragusa’s Taste of Italy Another
strip 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, 801-268-1520. siragusas.com GEL–M
Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. stanzaslc.com EGM–N Stoneground Italian Kitchen The
longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com EGL–M
Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. tuscanyslc.com EGN
taurant 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
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, 800-800-6768. 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
105 Nohm A genius Japanese restaurant specializing in robata and sushi. Chefowner David Chon is more daring with his menu than most—this is a place for exploring. If you see something you’ve never tasted before, taste it here. Servers are happy to help. 165 W. 900 South, SLC, 801-917-3812. nohmslc.com 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 Takashi Gibo earned his acclaim by buying FA M E the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN
HAofLL
Tosh’s Ramen Chef Tosh Sekikawa
is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go earl. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen. com GL
Tsunami Besides sushi, the menu of-
fers 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
BLUE PLATE bright flavor that is the hall-
MEXICAN/CENTRAL AMERICAN 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
Manoli’s Manoli and Katrina Kat-
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
Olive Bistro This downtown cafe of-
Chile Tepin Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801883-9255. chile-tepin.com EGM
mark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 1515 S. 1500 East, SLC, 801-4849259. mazzacafe.com EGM–N sanevas 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, 801-5323760. manolison9th.com EGML
fers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. theolivebistro.vpweb EGM
Padeli’s One of Salt Lake’s original
Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com GL
Spitz Doner Kebab This California
transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286. spitzrestaurant.com EGM
We Olive It appears to be an extraordi-
nary 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, 801448-7489. weolive.com/salt-lake-city EGL
Chunga’s These tacos al pastor are the
real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. chungasmexican.com GL
Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com GL
HAofLL Red Iguana All locations FA M E are a blessing in this City of
Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M
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, 801364-3302. EGL
Taco Taco A tiny, charming taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. tacotacoslc.com EGL
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on the table 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, 385259-0712; 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
all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC, 801-326-3474. currentfishandoyster.com EGM-N
Harbor Seafood & Steak Co. A
much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. 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, 801946-2079. kimishouse.com EGLLL Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com EGM The Oyster Bar This is one of the best
selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-9428870. marketstreetoysterbar.com EGN
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SOUTHEAST ASIAN Chabaar Beyond Thai One of Annie
Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors. 87 W 7200 S, Midvale, 801-566-5100. chabaarbeyondthai.com. EG L
Chanon Thai Café A meal here is
like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801532-1177. chanonthai.com L
FAV Bistro Cross-cultural food with
a menu of fusion dishes based on Thai flavors. 1984 E Murray Holladay Rd, Holladay, 801-676-9300. favbistro.com EG L
Indochine Vietnamese cuisine is
under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. indochinesaltlake.com EGM
Mi La-cai Noodle House Mi Lacai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com GL My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely 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., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. 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 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 wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. skeweredthai.com EGL–M Tea Rose Diner Annie Sooksri has
a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes. 65 E 5th Ave, Murray, 801-685-6111. EGM
SOMI Vietnamese Bistro But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. somislc.com EGL–M Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. thaigardenbistroslc. com EGM Krua Thai Curries and noodle dishes hit a precise procession on the palate— sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. kruathaislc.com EGL–M Thai Siam This restaurant is diminu-
tive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the
107 $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-4743322. siamptsaltlakecity.com GL
glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. christophersut.com EGO
Zao Asian Cafe It’s hard to cat-
Ruth’s Chris Steakhouse This
egorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. zaoasiancafe.com GL
STEAK Christopher’s The menu is
straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the nonbeefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. 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
former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. ruthschris.com EGN
Spencer’s The quality of the meat
and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. hilton.com/en/hotels/ utah EGN
VEGETARIAN Boltcutter Vegan—the boltcutters
refer to setting free the animals. Mexi-
can flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench. EGL
Omar’s Rawtopia Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. rawtopia.com GL Vertical Diner Vertical
BLUE PLATE Diner boasts an animal-free
menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801484-8378. verticaldiner.com EGL
Zest Kitchen & Bar Zest has sophisticated vegan cooking plus a
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on the table cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolatebeet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801433-0589. zestslc.com EGM
PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury
in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just topof-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley EGN
350 Main Now run by Cortney Johan-
son who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. 350main.com EGN
The Farm Restaurant Food is at
the forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. parkcityrestaurants.com/ restaurants/the-farm EGO
Firewood Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435-252-9900. firewoodonmain.com EGN Glitretind The service is polished, and the menu is as fun or as refined or as in-
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ventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. steinlodge. com EGO
Goldener Hirsch A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn. com EGO Mariposa at Deer Valley (Open
seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO
Mustang A duck chile relleno arrives in a 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 Rime Seafood & Steak Acclaimed
Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked. St. Regis, Deer Valley, 435-940-5760. srdvdining.com. EGN
Royal Street Café (Open seasonally)
Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com EGM
Shallow Shaft A genuine taste of
Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. shallowshaft. com EN
Snake Creek Grill The setting is
straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435654-2133. snakecreekgrill.com EGM–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 awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn. com EGN
The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. deervalley.com EGM Eating Establishment Claiming
to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. theeatingestablishment.net M
Fletcher’s on Main Street Fletch-
er’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435649-1111. fletcherspc.com EGN
Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. gatewaygrille.com EGL–M Handle Chef-owner Briar Handly offers
a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. handleparkcity.com EGN
Hearth and Hill This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435200-8840. hearth-hill.com EGM High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-6498300. highwest.com EGML Road Island Diner An authentic
1930s diner refitted to serve 21st-century customers. The menu features oldfashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner. com GL
Sammy’s Bistro Down-to-earth
food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacongrilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com EGL–M
Silver Star Cafe Comfort food with
an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435655-3456. thesilverstarcafe.com EGM
Simon’s Grill at the Homestead
The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort. com EGN
Spin Café Housemade gelato is the
big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435654-0251. spincafe.net EGL–M
Zermatt Resort The charming,
Swiss-themed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. zermattresort.com EGM–N
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on the table BAKERIES & CAFÉS Park City Coffee Roasters The
town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. pcroaster.com GL
Peace, Love and Little Donuts
Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. peaceloveandlittledonuts.com GL
Riverhorse Provisions Bowls,
breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it. Right on Main Street. riverhorseprovisions.com EGL
Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL
Windy Ridge Bakery & Café One
of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill.com EGL–M
BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the
luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. montagehotels. com EGN
Red Rock Junction The housebrewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. 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
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system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. squatters.com EGM
but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria. 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, 435-6490900. wasatchbeers.com EGL–M
Ghidotti’s Ghidotti’s evokes Little
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 Adolph’s Park City locals believe the
steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO
Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. 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, 435572-4398.
ITALIAN & PIZZA Fuego Off the beaten Main Street
track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy,
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 hardto-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. grapparestaurant. com EO 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
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 tea-smoked duck. 577 Main St., Park City, 435-615-0300. 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, 435-6492252. bajaparkcity.com EGM
Billy Blanco’s Motor City Mexican.
The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold
the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435575-0846. 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 avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. chimayorestaurant.com EGO El Chubasco Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com EGL–M Tarahumara Some of the best Mexican food in the state can be found in this Midway cafe, now under new ownership. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N
MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. 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 Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sunday. rimerawbar.com EGN
THANK YOU SLC FOR YOUR LOVE & SUPPORT
15th & 15th
MONDAY - SATURDAY 4 PM - 9 PM TAKE OUT & DELIVERY
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on the table SOUTHEAST ASIAN Shabu Cool new digs, friendly service
and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. shabuparkcity.com EGM–N
Kuchu Shabu House The second
shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. 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, 435-647-0040. 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
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, 435-7523155. 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, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-3990088. hearth25.com EGN
Prairie Schooner Tables are
Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO
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
Prime Steak House Prime’s recipe
Union Grill The cross-over cooking
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
offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com EGM
Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435649-5900. lespriprime.com EGN
Beehive Grill An indirect offshoot of
BAR GRUB & BREWPUBS Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-7532600. 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
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Maddox Ranch House An-
gus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com GL–M
CHINESE Mandarin The rooms are filled with
red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801298-2406. 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, 801399-0637. slackwaterpizzeria.com EGM
Rovali’s Ristorante This friendly
family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. rovalis.com EGM
Zucca Trattoria Chef-Gerladine
Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. myzucca.com EGM–N
JAPANESE Ramen Haus Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-3930000. 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, 801-622-8662. 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
SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek
counter service offering bright fromscratch 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 Chom Burger Colton Soelberg’s (Communal, etc.)low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from
2300 Deer Valley Drive East, Park City +1 435 940 5760 SRDVdining.com
Seafood & Steak Classics at St. Regis Enjoy world-class flavors and unparalleled views at RIME | Seafood & Steak, on the slopes of Deer Valley Resort at The St. Regis Deer Valley. Conceptualized by Chef Matthew Harris, 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. The St. Regis restaurant collection includes French comfort classics at Brasserie 7452, convenient al-fresco dining at the Terrace Café, hand-crafted cocktails at The St. Regis Bar, and a selection of over 10,000 bottles in The St. Regis Wine Vault to pair with your meal.
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on the table Soelberg who has a knack for elevating comfort food. 45 W. 300 North, Provo, 385-241-7499. chomburger.com GL
The Foundry Grill The café in Sun-
dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort. com EGM
Station 22 Ever-hipper Provo is home
to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. station22cafe.com EGL–M
INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 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, 801-623-6712. 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, 801-489-4500. gingersgardencafe.com GL
MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo This café offers buzz-
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worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN
Hell’s Backbone Grill Own-
BLUE PLATE ers Blake Spalding and Jen Cas-
tle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com EGM–N
Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435425-3271. capitolreefinn.com EGL–M Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 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, 435-772-7422. klbzion.com EGO
Painted Pony The kitchen blends culinary trends with standards like sagesmoked 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, 435634-1700. 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, 435772-0700. 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, 435-529-3921. famousmomscafe.business.site GL
Oscar’s Café Blueberry pancakes,
fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe. com GL
Peekaboo Canyon Wood Fired Kitchen Complementing Best Friends
Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio. 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 erst-
while gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com EGL–M
Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. xetava. com EGM
BAKERIES & CAFÉS Twenty-five Main Café and Cake Parlor With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. 25main.com GL
MEXICAN The Bit and Spur The menu stars 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
Read Mary Brown Malouf’s Utah food blog
ON THE TABLE On saltlakemagazine.com.
@marymalouf
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21 & OVER BARS
bar
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.)
FLY
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.
Love is a battlefield. Here’s to the POWER OF BUBBLES. BY MARY BROWN MALOUF
Good sparkling wine is called for at any celebration and serving a glass of bubbly makes a celebration out of any occasion, especially Valentine’s Day. But we’ve all become accustomed to champagne (lower case “c”) in a can, a phenom which lowered the cachet of the wine considerably. In a COVID economy, few of us can afford the really, really good stuff. (There are good mid-range options—Proseccos, cavas, etc.) There are lots of things you can do to make an inexpensive sparkling wine more special. But my favorite Champagne cocktail is the French 75, the Soixante-Quinze, as the French call it. The drink, a decadent mix of Champagne
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and gin is said to have a kick like the gun it’s named after, considered the first modern artillery piece. Like so many cocktails, it can be traced back to Harry’s Bar, the Stork Club in New York City. Want more provenance? It’s mentioned in Casablanca. Here’s how to make it.
FRENCH 75 Shake 2 oz. London dry gin, a pinch of sugar, 1.2 oz. lemon juice over ice. Pour into a glass and top with champagne. Garnish with a twist.
Let’s be honest: If it’s late in the evening, just put a slug of cold gin into your champagne. Excellent for heartache, heartbreak or lovemaking. And consider Ernest Hemingway’s perfectly disastrous Death in the Afternoon, again, depending on the occasion. “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” You can expect the anise flavor of the absinthe to overpower the bubbles and, if you follow Hemingway’s instructions, you can expect the drink to overpower you.
117 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, 385722-9600. achotels.marriott.com
Aerie Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 Alibi Bar & Place Located along
SLC’s 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, 801-4871699, bargeorgeslc.com
BTG Wine Bar BTG stands for
“By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 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 Com-
mon 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
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, 801273-9830. cottonbottominn.com
Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-3552287. beerbarslc.com
Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.
Beer Bar Ty Burrell, star of ABC’s
East Liberty Tap House Half a
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
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
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
Gibson Lounge Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801258-6778. grandamerica.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
Good Grammar The crowds play-
ing 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, 435649-8300. highwest.com
Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801521-3904. garageonbeck.com Gracie’s Play pool, throw darts,
listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com
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 genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site
Oyster Bar The nightlife side of
Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com
Green Pig Green Pig is a pub of a different color. The owners use ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.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.
Lake Effect An eclectic bar and
elled bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801238-4748. hilton.com
lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com
Rabbit Hole Downstairs in Lake Effect, the gaslit Rabbit Hole takes you on a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notch bar makes this a very unusual hare. 155 W. 200 South, SLC, 801-2856494 Seabird Bar & Vinyl Club
Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold. 7 S. Rio Grande, The Gateway, SLC, 801-456-1223
The Rest and Bodega The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or
Spencer’s The cozy, wood-pan-
The Vault A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. 202 S. Main St., SLC, 801-363-5454. bambara-slc. com/the-vault
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. Water Witch Three of BLUE PLATE 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 customdesigned to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com
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118
bar fly Whiskey Street This stretch of Main
was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com
Zest Kitchen & Bar, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini. 275 S. 200 West, SLC, 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 constantly changing vari-
ety and Beer School set Desert Edge apart from all the others. 801-5218917. desertedgebrewery.com
Level Crossing Opened by home
brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385270-5972. levelcrossing.com
The Classic Champagne Cocktail EFFETE, BUT EFFECTIVE. Put a sugar cube in the bottom of a Champagne glass or coupe. Saturate the sugar cube with bitters—your choice. Add 1 oz. brandy. Top the glass with cold Champagne.
NOTE: Needless to say, you don’t need to use a wine from one of the great French houses to make a mixed drink. A Spanish cava, domestic bubbly, or Italian prosecco works just fine. On the other hand, even gin can’t make a wretched sparkling wine palatable.
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Red Rock Brewery A longtime
favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801521-7446. redrockbrewing.com
Toasted Barrel Brewery Look for
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
Epic Brewing Company Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom. 825 S. State St., 801-906-0123. epicbrewing.com Shades of Pale Brewing A mom-
and-pop brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435-200-3009. shadesofpale.com
Proper Brewery and Burgers
From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-906-8604. properbugerslc.com
Fisher Brewing Company Fisher
takes its name from a brewery originally founded in 1884, but the brews and lowkey atmosphere are strictly right now. One of the few in town that has cask ale occasionally. 320 W. 800 South, 801487-2337. fisherbeer.com
Roha The name comes from the owners
two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982. rohabrewing.com
Kiitos Brewing A rising star, Kiitos
seasonal releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com
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
Uinta Brewing Company Found-
Tinwell An old dive bar resuscitated,
TF Brewing TF stands for Templin
Know of a new bar or of a recent bar closure? Help us keep Bar Fly up to date with the latest info: email mary@saltlakemagazine.com
er 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
Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style
now it’s a hipster haven with a cool interior, well-crafted cocktails. Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.com
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120 The Last Page
The Inversion Northern Utah’s DEEP freeze BY JEREMY PUGH
I
t was early winter in 1991, and I had just come from a meeting with my advisor at Utah State University about my transfer from the U. I remember crunching across the quad afterward in my thin Army surplus jacket—more of a thick shirt, really—wondering if every day in Logan was going to be as cold as this one. And come January, huddled in Physical Geography 1010, I learned a word: “Inversion.” “Inversion” is a meteorological term that every valley dweller in Northern Utah knows and fears. A layer of warm air sits on a layer of colder air, slamming the cold down like a meat locker door. During January 1992, my
Fig 1. malum aeris
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first term at USU, there was a period of eight days where the average high on campus was 23 degrees and the lows averaged 5. It’s a deep, soul-sucking cold. The wind never stirs. Ice crystals wander amid stagnant air. Nothing thaws, not even a trickle. And it’s gray. The sun does not, in any sense of the word, “shine.” It flickers like a dim bulb. In Cache Valley, where the tighter valley walls exacerbate the effect, there are times when you can’t see 50 yards. A grim smoke fills in the edges of your vision, made worse by the knowledge that every wisp from every tailpipe, chimney belch, cow fart or exhaled cigarette is floating in this toxic stew. A prolonged inversion is a natural joke. The punchline? It defies Utah’s clean-cut, caffeine-free, low-calorie image. The Utah winter in the mind’s eye is snowcapped mountains soaring into clear blue skies, and besweatered families cuddling on couches in front of roaring fires while thick flakes fall in the moonlit night. Basically, a York’s Peppermint Patty commercial. But each winter, the Wasatch Front and Cache Valley make the EPA’s most-wanted list. Children and the elderly are kept indoors. The curtain is drawn on the blue skies and snowy mountaintops and the roaring fires are extinguished by the Red Burn proscription. Utah routinely beats the smog capital of the world, Los Angeles, in this race toward the toxic. It is difficult, once inverted, to not keep it from getting you down. We grimly check the newspaper for the “burn status.” We scan rooftops looking for violators. And we look hopefully forward to the local weather report that may bring winds and snow, and relief.
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