SLM May/June 2024

The all-electric Audi Q4 e-tron® merges innovation and sustainability, putting luxury electric driving firmly within your reach.

ESCAPE TO A PLACE WHERE ESCAPE TO A PLACE WHERE RELATION, RENEWAL, AND RELATION, RENEWAL, AND ADVENTURE COLLIDE ADVENTURE COLLIDE

5

YEARS

Bold Hearts

SECOND CENTURY SUPPORTERS

As the American Heart Association celebrates its 100th anniversary on June 10th, we are deeply grateful to those who have boldly stepped forward to generously support our Second Century Campaign. This inspirational group of individuals, institutions, foundations and corporations are helping to advance the mission of the American Heart Association into the next century with six and seven-figure gifts. The legacy of our Second Century Campaign supporters will be synonymous with championing health equity and bold solutions for a world of longer, healthier lives.

MAY/JUNE 2024

ON THE COVER

Is pickleball edging out tennis in the racket sport realm? Let’s settle this on the court, p. 58

FEATURES

50 ALTERNATE ROUTES

BY CHRISTIE PORTER

What does it take to ditch your car and still get to all of the places you need (and want) to go? We humbly propose that discovering alternate ways of getting around will not limit your life but expand it.

58 WHAT’S ALL THE RACKET?

BY HEATHER HAYES

Utah is the top state for pickleball, but not everyone is loving the growing dominance of pickleball. It may come as no surprise that there is some beef between tennis and pickleball players. Has tennis met its match?

66

DUST TO DUST

BY JASON MATTHEW SMITH

On May 1, 1900 in Sco eld, Utah, a coal mine exploded, killing hundreds of men and boys. Remembering them with a recount of what caused one of the worst mining disasters in the U.S.

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Laury Hammel is a tennis purists in our story on the collision of pickleball and tennis, p. 58. PHOTO

17 the hive

BY SALT LAKE STAFF

Celebrate art and culture with youth art workshops, fresh takes on classic theater and new books for summer by local authors. After all that, check out what’s trending in home interiors and trendy gift ideas for both Mother’s Day and Father’s Day.

39 adventures

BY MELISSA FIELDS

As the weather warms, the hills come alive. Explore them with these afterwork hikes that make the most of longer days. And if working out on the water is more your speed, check out our guide to stand-up paddleboarding.

73 park city

BY BRANDI CHRISTOFFERSEN

If you have been to Park City, you have probably driven by it: a large white barn commonly adorned with an American flag. But have you ever asked, what’s the story behind the McPolin Barn?

81 on the table

BY LYDIA MARTINEZ

We shine a spotlight on Utah’s James Beard honorees! And, it’s the most important meal of the day. Take a tour of the best breakfast-only restaurants.

109 bar fly

BY AVREY EVANS

Where to fi nd classy pop-up listening parties and speakeasies that will transport you back in time.

120 last page

BY JEREMY PUGH

Utah is fl irting with professional sports teams, but if we build it, will they come?

35 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (January/February, March/April, May/June, July/August, September/October and November/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 2024, 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.

Iosepa, a ghost town, was the site of a Hawaiian settlement in the early part of the 1900s. Discover this story on p. 24.

EXPERIENCE THE NEW

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

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

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

MORE FLIGHTS TO MORE DESTINATIONS

MORE SHOPS AND RESTAURANTS

CENTRAL TUNNEL TO CONCOURSE B MORE GATES

TheCanyon art installation by Gordon Huether

PRESIDENT & PUBLISHER

Margaret Mary Shuff

E XECUTIVE EDITOR

Jeremy Pugh

MANAGING EDITOR

Christie Porter

ASSISTANT EDITOR

Avrey Evans

PARK CITY LIFE EDITOR

Tony Gill

THE MAGAZINE OF THE MOUNTAINWEST

ON THE TABLE EDITOR

Lydia Martinez

WRITING CONTRIBUTORS

Melissa Fields, Heather Hayes, Brandi Christoffersen, Brad Mee, Jason Matthew Smith, Julia McNulty

ART DIRECTOR

Chelsea Rushton

GRAPHIC DESIGNER

Arianna Jimenez

PHOTOGRAPHY

Adam Finkle, Jud Burkett, Natalie Simpson, Chris Pearson

PRODUCTION MANAGER

Sam Burt

DIGITAL EDITOR

Avrey Evans

DIRECTOR OF SALES

Cori Davis

SALES & MARKETING EXECUTIVES

Janette Erickson, Launnee Symes, Scott Haley, Mat Thompson, Kristin McGary

OFFICE MANAGER

Jodi Nelson

FREE MUSIC, ART & THEATER in DRIGGS, IDAHO

Downtown Sounds Concerts

June 7 - 6pm | Teton Geo Center & Museum

Belle Nuit: A Beautiful Night of Song - Opera

Teton Valley Chamber Music Festival

July 3 - 6pm | Driggs Plaza

In partnership with Teton County Idaho Fairgrounds Cordovas - American Rock

July 21 - 6pm | Driggs Plaza

The Shift - R&B and Jazz

July 26 - 6pm | Driggs Plaza

Black Rock Winds - Classical

August 16 - 6-8pm | Driggs Plaza

The Wild Potatoes - Irish

August 30 - 6pm | Driggs Plaza

Dirty Cello - Blues, Americana and Rock

September 5 - 6pm | Driggs Plaza

Nicolas Meier Trio - World Jazz

Driggs

Plein Air Festival

July 21 – 26 | Driggs Plaza & Gallery

July 21 - Opening Reception and Concert

July 27 - Awards Ceremony and Concert

July 18 - September 20 - Art Sales

Shakespeare in the Parks

July 28 | Teton County Courthouse Lawn 5:30pm - Vaudeville Skits by ACT Foundation 6pm - Hamlet

Visit Driggs, Idaho to enjoy live music, art and theater. Stay overnight to explore the historic downtown with great shops and dining.

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN-CHIEF

Marie Speed

CONTROLLER

Jeanne Greenberg

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PUBLISHERS OF

Boca Raton

Delray Beach magazine

Mizner’s Dream Worth Avenue

Greater Boca Raton

Salt Lake magazine

Utah Bride & Groom

Utah Style & Design Chamber of Commerce Annual

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.

MAILING ADDRESS

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SUBSCRIPTION INQUIRES

877-553-5363 ext. 233, subscriptions@ saltlakemagazine.com

New Ways to Play

FOR THIS ISSUE, we looked at the state of travel on the Wasatch Front—without a car. Our story “Alternate Routes” (p. 50) examines the ways pedestrians, bikers, scooters, skaters and anyone not in a car (somersaults maybe?) navigate the Wasatch Front. Over the last decade, there has been a huge infrastructural push to change the prevailing wisdom that roads and cars are the only way to fly. Around Utah, in cities from St. George to Logan, elected officials, regional planning agencies and grassroots groups of transit nerds have been putting action to the idea that transportation means more than just cars. Th is is more than just painting some lines on the road and calling it a bike lane and passing out orange flags at crosswalks. It’s a shift in thinking. We like to move for fitness, for cleaner air, and, honestly, for fun. Our cars get us there, sure. But do we enjoy the ride? Our story will help you discover the fun of stabling that car in the barn and moving through the city in new ways.

“People often think about what they lose if they stop driving,” says Sweet Streets Director Ben Wood. “And what you’ll find when you make the switch, is you gain much more than you lose in just terms of community, connection and a sense of place and a sense of home in the city you live in.”

And, while we’re on the subject of doing new things in spaces formerly reserved for something else, let’s talk about Pickleball. You may have heard

about this thing. Or you may have just heard it—a new kind of sound in the park—dink, dink. Pickleball is the fastest-growing sport in the nation, and Utah is the no. 1 state in the union for pickleball. (And you thought it was Florida?) Shh. Don’t mention that to the tennis players you know. Many tennis players deride pickleball as a mere game—akin to croquet or tossing a frisbee around. But love it or hate it, pickleball is here to stay. Across the state (and especially in St. George), parks and recreation departments have been reconfiguring dormant public courts in parks for the picklers, as they call themselves. Our writer, Heather Hayes is a former tennis player newly converted to pickleball. She wades into the debate in her story “What’s All the Racket” (p. 56). She discovers a range of views from tennis purists to pickler upstarts. Somewhere in the middle lies the truth, she found.

As things heat up in Utah, we know this issue will help you discover more ways to enjoy the warmer days. From after-work hikes (“Shake Off the Day,” p. 39) to breakfast on a patio (“The Rise of the Breakfast-only Joint,” p. 81), we’ve got you covered. Bring on summer!

Jeremy Pugh

The Hive

trends / people / talk

Lydia’s Food Crush: Parillada at Chile Tepin p. 17

Fashion-forward gifts for Mother’s and Father’s Day p. 20

Utah Lore: The lost colony p. 24

Parade of Homes style trends p. 26

Local theater companies’ wild and fresh takes p. 28

Collectible sticker vending machines are back! p. 32

Books of the summer from Utah authors p. 33

Creating art with young artists p. 36

LYDIA’S FOOD CRUSH

PARILLADA AT CHILE TEPIN

BY LYDIA MARTINEZ

IN MY BOOK, a food crush is “a sudden, overwhelming appreciation for the flavors, textures, and culinary craftsmanship of a specific dish or ingredient, leading to a phase of repeated enjoyment and exploration of similar foods.” Sometimes, that sudden appreciation comes from a new and exciting flavor or ingredient. And sometimes, it shows up as a dish I’ve always loved that fell off the radar for a bit.

Chile Tepin’s Parillada

IF YOU GO:

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

Open Tuesday through Thursday from 11 a.m. to 8 p.m.; Friday and Saturday from 11;30 a.m. to 9 p.m. and closed Sunday and Monday.

I was recently reminded of one of my food crushes when I wrangled my extended family up for dinner at Chile-Tepin. I used to live a few blocks away from their Downtown location in the Crane Building, but after a move, I hadn’t visited in a year or two. One of my favorite ‘shared dishes’ in town has long been their Parillada, or Mexican-style barbecue plate, perfect for sharing amongst two to three people.

In Mexico, Parillada usually takes the form of several different types of meats, seafood, and vegetables, all grilled up on a plancha. It is served up with salsas and tortillas. At Chile-Tepin, the Parillada comes with grilled carne asada, flame-grilled chicken, shrimp, and grilled onion and jalapeno and arrives at the table piping hot on a griddle plate with quesadillas stuffed with Oaxacan queso and refried bean tacos. It is a BIG serving. The menu says that it serves two, but you could even serve three if you get a good appetizer, like the Toritos (yellow peppers stuffed with jack cheese and shrimp) or the Queso

Fundido with rajas (fire-roasted poblanos) and chorizo. Both are great warm-up dishes.

At Chile-Tepin, the Parillada comes with multiple accouterments, including a spicy (and I do mean spicy) house-made salsa, crema, guacamole, salty/crumbly queso fresco, pico de gallo, tortillas (corn or flour or both). You also get a bowl of soupy charro beans named charros, after Mexican cowboys. They are pinto beans stewed with onion, garlic, and pork. You’ll want to eat them with a spoon.

I love a good choose-your-own-adventure meal, and Parillada is about building the perfect bite. Tear off a bit of tortilla, slather it in sour cream, add a piece of asada and some tender shrimp, and top with the salsa you choose. Or add guacamole, grilled chicken, and queso fresco to a spoon of beans. Finally, be sure to grab a cocktail to wash it all down. I’m a big fan of the Chile-Tepin Paloma, made with grapefruit soda and Cazadores Reposado.

Chile Tepin’s dishes are meant for sharing

Chile Tepin’s Paloma

BY CHELSEA RUSHTON

1. Champagne Poppies seed sprouting kit, available at Salt & Honey, $16 2. Chartreuse cross body bag by Hobo Bags, available at Hip & Humble, $168 3. Alice ribbed dress in ivory, by Alex Mills, available at The Stockist, $195 4. Wesley Ankle Boot in light pink by Free People, available at The Children’s Hour Bookstore, $298 5. Tolima Overall Dress with built-in UPF 50+ protection by Cotopaxi, available in-stores and online

$100 6. London Fly sandals

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Damascus steel knife $84; local handmade leather footnote/passport book with pen by OSA Leather, $99; The Rosewood - handmade recycled wood watch, $190; Access Denied belt, grey, $39; 11-12.

Stockist: Iron Heart corduroy jacket in

green, $375; Malick multicolor button-up shirt, $188 13. Fice Loves You t-shirt,

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Man Up: GoWood polarized sunglasses, $59; Access Denied wallet: Crazyhorse Black, $35; Lincoln leather bracelets by MAD MAN, $8; Springed leather bracelet by MAD MAN, $16; 18. Brinco 7” board shorts in Coastal Blue, by Cotopaxi, available in-stores and online at cotopaxi.com, $70

SAY ‘I DO’ (UTAH STYLE)

A look inside the latest issue of our sister publication Utah Bride & Groom magazine. Available on newsstands and online at utahbrideandgroom.com

THE BEST OF UTAH’S BEST

This year’s edition features nine real couples and vendor teams who worked together to create one-of-a-kind luxury celebrations of love. Join us on a journey from the snowy mountains of Park City to the red rocks down south, and from high-style residential properties to a swanky downtown vintage venue–each setting with its own collection of florals, decor and personal touches bringing it to life.

Flip a few pages and you’ve entered a world of pure imagination—four out-of-this-world styled shoots, designed exclusively for UBG, straight from the talented visions of some of Utah’s top wedding pros. A sunny garden party becomes the perfect bridesmaid bash; fairytale meets reality in a butterfly-themed spring soiree; worlds collide when Western and Indian traditions come together in full color; and an old-world classic look gets new life with Parisian-queen fl air.

FROM THE EDITOR

READ ONLINE!

Scan the QR code to read our digital edition, or view individual stories on utahbrideandgroom.com

WHAT’S HOT NOW

Bring on the color. Brides are moving away from the traditional white and blush palettes in favor of vibrant, colorsoaked florals and decor.

THE FINER THINGS

Bring luxury living to your wedding celebration with a dainty dose of fi ne art. Whether you send out a fully customized art piece as your save-thedate, capture your big day on canvas or say “I do” in one of Utah’s beautiful museum venues, there is opportunity to dress up your event in style.

At fi rst glance, a Utah wedding may strictly evoke thoughts of a cozy cabin affair among snow-capped mountains. But to those in the know, Utah’s landscape is open to any style of wedding, from a low-key elopement among the state’s southern red rocks to a high-fashion soiree in downtown Salt Lake City. In this issue, we explore the many ways a couple can execute a wedding celebration that is entirely, uniquely ‘them,’ whether that be a garden party moment or a vision of vintage eras. Happy Planning!

Megan Bartholomew Editor, Utah Bride & Groom

IOSEPA: UTAH’S LOST HAWAIIAN COLONY

A ghost town tells the tale of a failed experiment in the Utah Desert

BY JEREMY PUGH

IN 1845, THE CHURCH OF JESUS CHRIST OF LATTER-DAY SAINTS sent its rst missionaries to the South Paci c Island of Tahiti. e Mormons weren’t alone. It was a period of zealous Christian proselytizing in the Paci c Islands. But the LDS missionaries had remarkable success in the South Paci c—perhaps because their belief that the native island peoples were descendants of the Lamanites, a group of people in e Book of Mormon, gave LDS missionaries extra zeal. Many of the converted were from the Hawaiian Islands, then known as the Sandwich Islands, and many of the fresh converts made the perilous journey to Salt Lake City to dwell in the shadow of Temple Square.

Leprosy in losepa?

Although it is not o cially stated, an irrational fear of leprosy may have been behind the far-flung location of Iosepa. The site is 75 miles from Salt Lake City, an arduous journey in the days of horse-drawn carts. Although three leprosy cases were documented during Iosepa’s lifespan, the fears were largely unfounded.

In 1879, LDS Church leaders established a colony for Hawaiian immigrants to Utah in Skull Valley, an ominously named and arid place in the western desert near what is today the military-proving grounds and chemical weapons disposal base Dugway. e settlement was named Iosepa, the Hawaiian word for Joseph a er Mormon founder Joseph Smith and his descendant, LDS church president Joseph F. Smith, who went to Hawaii on a church mission in 1854. It’s hard to imagine Hawaiians, coming from such a lush and green island, feeling quite at home there. But religious zeal (and ample support from Salt Lake City) sustained them in a hard-scrabble existence where they farmed, ranched cattle and raised pigs, toiling under harsh conditions. By 1917, the experiment was abandoned and many of the residents returned to their native islands, drawn back to help work on the LDS Temple being built in Laie on the island of Oahu. At its height, nearly 228 Paci c Islanders lived in Iosepa. e site is a ghost town today on the National Register of Historic Places. ere are informational markers and remnants of some structures as well as a forlorn graveyard that continues to bear testimony of the harsh conditions in Iosepa.

HOW TO GO

Iosepa, an abandoned Hawaiian settlement in Utah’s Skull Valley, is located off of Interstate 80’s exit 77. After the exit, travel south on Utah Highway 196 for 15 miles. A large sign marks the dirt road that leads to the cemetery.

Iosepa residents celebrating the Pioneer Day of 1913.

Signs for Iosepa along Utah Highway 196 are marked by the out-of-place silhouette of the Hawaiian King Kamehameha

DESIGN FROM THE DESERT

Trends and takeaways from Utah’s 2024 St. George Area Parade of Homes

BY BRAD MEE

EVERY YEAR, THE ST. GEORGE AREA PARADE OF HOMES presents a spectacular show, where talented builders, designers and architects present dozens of must-see homes loaded with design inspiration and ideas. If you’re pondering your next decorating move, take your lead from these pros. Here are four trends we spotted and savored during the 2024 event. paradehomes.com

FABULOUS FLUTING

Fluted and ribbed elements continue to make waves in the design world. Designer Becki Owens and Split Rock Custom Homes created a full-scale wall treatment to deliver a rhythmic and sculptural element to a Desert Color Resort home.

CURVES & SWERVES

Curved lines and rounded forms continue to thrive. In a home created by Adams & Company Construction and CopperHaus Design, a remarkably curved glass wall encloses a hallway, fostering fluidity and a sense of wonder, indoors and out.

BOOK SMARTS

Curated books were frequently displayed in inventive and plentiful ways. In Hurricane, House West Design cleverly displayed open books and stacked volumes like intellectual sculptures in a residence built by American Heritage Homes.

PLASTER FINISHES

Decorative plaster is back! Juniper Design Collective used Venetian plaster to accentuate the soaring range hood in a custom home built by Jensen + Sons Construction to deliver warmth and interest to this kitchen.

available, right now.

Just Like Shakespeare Did It?

Independent theater companies offer fresh (and old) takes on an ancient medium

BY CHRISTIE PORTER

SPEAK THE SPEECH, I PRAY YOU, as I pronounced it to you, trippingly on the tongue.” at is the rst bit of instruction Hamlet gives to the players in Act ree of the eponymous play as they set the stage for a play-withina-play that will expose King Claudius’s regicide/fratricide. ere are multiple interpretations and metacommentaries of Hamlet’s speech. e scene can be played as lampooning nobles who think to lecture actors on their cra (likely a #relatable experience for the time). Some have also suggested that this is William Shakespeare’s genuine advice to actors, layered within the context of the play. In essence, how Shakespeare would have you perform Shakespeare. Four hundred years later, theater companies still endeavor to perform in the spirit or manner which the bard intended. However, just like Hamlet’s speech, there are multiple interpretations of that intent—made evident by the number of independent theater companies we have in Utah that are invoking that spirit with wildly di erent results.

Grassroots Shakespeare

Grassroots Shakespeare’s founders call it an original practice company and try to emulate how Shakespeare’s shows were originally staged. “What that means for us is that we don’t have a director, so it’s collaboratively staged by the cast,” says managing director Berlyn Johns. ey have a rehearsal process of just two weeks, and the presentation is minimal and unpretentious, leaving the actors and lines with plenty of space to shine. “We found this low-concept, clear blocking approach gives the audience an easier time of it all because we keep everything as straightforward as possible. e audience can just engage directly with the text that Shakespeare wrote, how Shakespeare wrote it…but keeping it a little more contemporary,” says Johns. ose contemporary changes include gender-blind casting and cutting scripts to a punchy, one-hour runtime.

Behind the scenes: Grassroots Shakespeare is a non-pro t that, in addition to pop-up shows, also tours local schools with high-energy, age-appropriate productions

Upcoming shows: Summer tour of A Midsummer Night’s Dream and Henry V (May–July) at local parks around the state. grassroots-shakespeare.com

New World Shakespeare

“We call it New World Shakespeare because we live in the new world, and we wanted to bring a more modern connection to the classic scripts,” says founding artistic director Blayne Wiley. New World modernizes the staging—incuding scenery, costuming and setting—to make the material more accessible and less intimidating to audiences, but the original language remains intact. “It’s just all about context,” says Wiley. “If you understand what’s going on and you can present it in a way that is more current, then the audience is going to relate to it more.” As examples of contextual updates, New World staged Romeo and Juliet twice, each adding new, contemporary layers of meaning to the star-crossed lovers narrative. In the rst, both Romeo and Juliet were played by women as women. In the second, they cast older actors as the lovers living in a Verona retirement home. “It made it even more profound in a way because it was their last chance at love,” says Wiley.

Behind the scenes: New World plans to get 501 non-pro t status. Donations will provide a small stipend to actors and help spotlight various charitable organizations whose missions relate to an aspect of each show. (For example, Henry IV promoted Continue Mission, which supports injured veterans.)

Upcoming shows: e Merry Wives of Windsor (May 4–18), All’s Well at Ends Well (Aug. 16–25) at the Alliance eater and e Lion in Winter (Nov. 1–10) at St. Paul’s Episcopal Church. newworldshakespeare.com

Mad King Productions

Two words set Mad King apart from other companies: drunk Shakespeare. “Our whole motto is bringing Shakespeare back to the groundlings,” says artistic director Carleigh Naylor. “Shakespeare had a lot of inappropriate jokes, and it was all for the common man, not the aristocracy.” Mad King takes liberties with the language and sets the plays in the modern age. “ at way our audience knows what’s going on if they’re not big Shakespeare fans.”

Each night, a handful of cast members can elect to drink. e rest remain sober. e audience can donate cash to vote, and the actor with the most votes has to chug at intermission. During the show’s second half, each donation buys a drink for an actor. A fourth-wallbreaking cast encourages the audience to engage with them. “ ey drink right along with us. We have toasts, and it’s fun,” says Naylor.

Behind the scenes: Donations are divvied up among the cast at the end of the show. Especially with alcohol involved, Mad King’s founders say they take seriously safety and consent. e

Merry Wives of Windsor will have a roller-disco angle, but only sober actors wear skates. e sold-out erotic show, Spicy Shakespeare, employed an intimacy coordinator. Madman Madriaga, communications and marketing director, says, “We want a safe place for all cultures, denominations and identities to do Shakespeare. I’ve been in the theater scene here for over 20 years, and I have seen racism in local theaters. I wanted to

make a safe place where that isn’t a problem for people like me.”

Upcoming shows: e Merry Wives of Windsor (opens June 14th) at Alliance eater. madkingproductionslc.com

Misrule Theatre

While not a Shakespeare company, the Lords of Misrule eatre Co. certainly embodies the spirit of a clever performance at the Globe eater packed with chaotic groundlings… wrapped in an avant-garde, communityrst ethos. Creative director RJ Walker invokes the philosophy of the great director Peter Brook: “I can take any empty space and call it a bare stage.” Walker says, “You don’t need props. You don’t need costumes. You just need people to tell a story. And coming from a poetry slam background, that really resonated with me.” Misrule eatre likewise eschews playwrights, directors and conventions. “Everybody comes together and creates the show organically. We’re making the show up together as we go, and then we solidify it in rehearsals.” ey start with the characters, general themes and improvise until they have a story. ose improvisation skills come in handy later, as Misrule eatre has devised a way for the audience to disrupt and change the performance in real-time. Each production has a unique list and the audience can donate to choose an item on the list—everything from having an actor eat an habanero pepper on stage or

forcing them to perform as a werewolf. It’s an environment with in nite possibilities. e company has also started the Miss Rule Sketch Show, a sketch comedy show created by writers and actors from Misrule eatre’s free Open Improv workshops.

Behind the scenes: Misrule eatre is a non-pro t that began as a way to support the houseless community in Salt Lake City and continues this kind of work with all donations bene tting local charities and mutual-aid funds.

Upcoming shows: Shows are free to attend and seasonal; Court of Hearts (summer), e Haunting is You (Halloween), e Lord of Misrule (Christmas), Feast of Fools (spring) and e Miss Rule Sketch Show (May, July, September, November) at Mark of e Beastro. misruletheatre.com

WANT

Grassroots Shakespeare Company’s Taming of the Shrew

Dancing bears appear on stage in New World Shakespeare Company’s production of A Winter’s Tale.

EExploring Three Byways in Central Idaho

THE JOURNEY IS THE DESTINATION… AND YOU’RE GONNA LOVE IT.

xploring the three Scenic & historic Byways in the hidden regions of Central Idaho is easier than you might expect. These byways are not one, long drive but a series of short drives with a bunch of fun stops, excursions, historical points, viewpoints, quirky restaurants, shops, and friendly people all along the way. We’re not going to tell you where to start on this journey because you could be coming from any

direction as you partake of these three byways. The Sacajawea Historic Byway , the Sawtooth Scenic Byway , and Peaks to Craters Scenic Byway all reside in the most remote and pristine region of the lower 48. So grab your favorite shoes, a fi shing pole, a bike helmet, a camera, an appetite, and a sense of adventure as we highlight these mustsee stops along the way.

As you plan your trip to Explore these three Central Idaho Byways make sure and check out the video “Central Idaho’s 3 amazing Byways” on our website at: ExploreCentralIdaho.com. Remember, the journey is the destination as you Explore Central Idaho!

Craters of the Moon

This site sits at the southwest end of Peaks to Craters Scenic Byway. Even though it looks like it just erupted you’ll enjoy hiking trails through unexpected wildflowers and groomed cross-country ski trails in the winter.

Challis

This place is sooo pretty. And why are they so nice here? Seriously, it’s not normal… what are they up to? Rich in mining and ranching history, the Challis area is home to historic hot pools, museums, ghost towns, hiking, biking, and UTV trails. Plus, delicious hometown restaurants.

Arco Stanley

The first City on Earth to be powered by nuclear energy and the famous Atomic burger and a variety of other small and super-tasty local favorites. The “Number hill” stands out with yearly updates from the local graduating class or the annual high-water marks…you decide.

Drop-dead gorgeous! Clear, unspoiled lakes, jagged peaks, meadows, rustic-yet-well-appointed hotels, RV parks, restaurants, rafting, biking and fishing everywhere. What is most surprising about Stanley, Idaho is the number of winter activities for the hearty and fun-loving cold-weather fan.

Mackay Salmon

Mackay is full of historical points and it’s just-plain cool, as it sits below the strikingly majestic Mt Borah (the tallest peak in Idaho 12,662’). Mackay is known for the “Wildest rodeo in Idaho” and 6 peaks over 12,000 ft in elevation! Check out the video under the QR code to see for yourself.

Known as the birthplace of Sacajawea and named for the famous fish who make the 900-mile journey to the headwaters of the Salmon river to spawn each year. Two of the byways intersect here and you’ll enjoy the Sacajawea Historical & Interpretive Center for tours in summer and groomed XC skiing in winter. New breweries, Historical stops, lodging, biking, and Guided river trips abound in Salmon.

THERE’S A NEARLY UNIVERSAL childhood experience of being dragged along for mundane adult errands, struggling to keep your hands to yourself in the grocery store cart, or counting the minute hand at the laundromat. Just when your kid brain is about to explode from boredom, you spot a vending machine hidden in the corner. No, it’s not lled with sugar-laden sodas (Mom would just say “no” anyway), it’s a sticker machine o ering a reprieve from this task- lled purgatory with the promise of mystery and excitement. Just a quarter away lies a shiny new toy, and once you get your sticky ngers on it, this day of tear-jerking monotony will all be worth it. at is, until your adolescent attention span moves on to something newer and shiner and the sticker becomes another forgotten piece of junk in the toy box.

COLLECT THEM ALL

Local Artist Sticker Machine makes it fun and easy to collect local art

BY AVREY EVANS

Of course, sticker machines were wasted on us as kids. Adults on the other hand, given the opportunity, we’ll collect and cherish those invaluable little pieces of art and revel in the nostalgic joy they bring us. One such grown-up who hasn’t forgotten the magic of vending machines is Natalie Allsup-Edwards, artist and owner and operator of Local Artist Sticker Machine.

“I grew up around my parent’s toy store, and they instilled this concept of creative entrepreneurship in me,” says Natalie. Recalling a childlike fascination with sticker machines at her local gas station, she decided to experiment with an adult version lled with bite-sized art. Her rst refurbished vending machine was placed in Alchemy Co ee Shop in 2015, now she maintains over 40. “It became obvious that people liked it, and it was an easy way to engage with the artistic community.”

e machines are replenished monthly with a variety of new local artist’s stickers, displaying everything from iconic Salt Lake City landmarks, to traditional tattoo designs, to cats with various whimsical headwear. You’ll stumble across her glitter-adorned machines in co ee shops, bars and art galleries—some of her favorites are located at Quarters, Urban Arts Gallery and Sunset Co ee.

As a medium, stickers serve as an inexpensive and approachable avenue for art collection. By incorporating the concept of random selection, Natalie has created a dedicated community of sticker collectors who visit machines month a er month to see what piece of local art fate will deal them next. For Salt Lake artists, getting showcased in a Local Artist Sticker Machine is a substantial exposure opportunity, as Natalie includes websites and artist info above their sticker slot on every machine. To date, Local Sticker Machine has featured 150 individual artists and Natalie expects that number to grow as she adds more and more vending machines to her troupe.

Apart from stickers, Natalie is experimenting with vending other custom trinkets, like postcards, fortunes and poems. “Vending is just fun, and there’s lots of room both conceptually and physically for experimental stu ,” she says. And for those who still want to participate in sticker collecting without the run-around, Natalie o ers a monthly sticker subscription that includes ve or 10 pieces from that month’s selection.

You can nd all Local Artist Sticker Machine locations and sign up for a monthly subscription at Natalie’s website localartiststickermachine.com, and follow her on Instagram for current updates @localartiststickermachine

1 Food Alive!! by PonchoMcGee, @PonchoMcGee 2 art by Christian Degn, @christian_degn 3 Many Faces Collage Set by Bri Garwoski, brigawkoski.format.com, @brigawkoski 4 Skeleton Guys by Zesty Thunder, @zesty_thunda 5 Kids Kare by Matt Crane, @mattcrank

Natalie Allsup-Edwards, owner and operator of Local Artist Sticker Machine.

Local Authors Shine this Summer

BY CHRISTIE PORTER

For your first summer read, pick up a book by a Utah author (local bookseller approved!)

To give our readers a headstart with their summer reading goals, we asked some of our favorite Utah booksellers to recommend new books from local authors. If you want to get your hands on one of these titles, support local businesses by picking up a copy at your friendly, neighborhood bookstore.

Wake the Others by Willy Palomo Viscerally gut-wrenching with each page turn, Wake the Others is a bilingual book of poetry—half memoir and half biography—that wrestles with the legacy of the Salvadoran Civil War. The beautiful sharpness of this book will stay with you and haunt you. (Palomo recently moved out of Utah, but has a long history as a local Utah poet.)

Picks

from from Anne Holman THE KING’S ENGLISH BOOKSHOP 1511 S. 1500 EAST, SLC, KINGSENGLISH.COM

Uprising by Jennifer Nielsen Jennifer Nielsen, the current Ambassador for Children’s Literature in Utah, has a new teen historical fiction about a young girl during the Warsaw ghetto uprising in WWII.

The Unwedding by Ally Condie Ally Condie is going in a new direction with an adult murder mystery from Grand Central.

Tales of the Titans , written by Shannon Hale and Steve Orlando, illustrated by Dean Hale, Javier Rodríguez and others This is really fun. From locals Shannon and Dean Hale, a Teen Titans graphic novel that they created for DC Comics, which was out in April!

Board to Death by CJ Connor This queer cozy (“quozy,” if you will!) mystery is set in Sugar House, so local readers will have a blast recognizing the landmarks in the hip neighborhood. It’s low stakes and perfect for anyone looking for a little romance to go with their mystery.

LOCAL AUTHOR’S DEBUT NOVEL BECOMES A YA BESTSELLER

A word with Marc J. Gregson, author of Sky’s End—Part One of the Above the Black series

After Marc J. Gregson’s young adult novel Sky’s End dropped in January, it shot up the New York Times’ YA bestseller list. A surreal experience for an author whose book had uncertain beginnings that parallel the journey of the story’s protagonist. “I feel like this book mirrors my artistic journey a little bit more than some of my other books,” says Gregson. Sky’s End is his sixth book but first-ever published work. After his fifth novel was rejected, Gregson was feeling frustrated. “So I wanted to write a character who was down on his luck and the underdog and trying to rise, so to speak.”

Gregson, an English teacher at Eastmont Middle School, started working on Sky’s End in 2016, determined to throw caution to the wind. “I’m not going to chase any trends in publishing,” he told himself. “I’m just going to write something I want to read and that I want to write. I’m just going to have fun with it and go crazy.” He started pitching the book to agents that next year to no avail, when, “Finally in 2020, just as I was about to give up on it, an agent emailed me at midnight.”

Eventually, Publisher Peachtree Teen picked up the book as well as its forthcoming sequels in a trilogy called Above the Black

The down-on-his-luck protagonist of the series is 16-year-old Conrad, who has lost almost everything. To protect what’s left, he has to prove himself by hunting “gorgantauns.” Sky’s End is set in a world of floating islands that are terrorized by these gigantic steel-scaled sky serpents. “They fight back against these beasts with skyships,” explains Gregson, each skyship crew trying to slay the most. “It’s kind of like a deadly competition— sort of in the vibe of Hunger Games or Red Rising.” Beyond the action in the sky, Conrad faces dangerous political machinations and intrigue.

Critical praise for the book has been glowing, but Gregson finds the response from readers the most humbling. “I have a lot of students who have read the book. We read the first ten minutes of class, and three of my students in the class were reading it.” Other students chose Sky’s End for their book reports. “I had a student who came into my room after school just to talk to me about Sky’s End.” One fan drove from Logan to a book signing in Orem, and some adult male readers have told Gregson that Sky’s End is the first book that they have read since high school. “That makes me excited and proud, especially as an English teacher,” says Gregson. “It’s a battle that I’m fighting all the time—trying to get kids to read can be challenging. It excites me that several people are connecting with the book for different reasons and reading.”

From Aaron J. Cance

THE PRINTED GARDEN

9445 S. UNION SQUARE, SANDY, THEPRINTEDGARDEN.COM

Sky’s End by Marc J. Gregson

This fast-paced sci-fi/fantasy thriller comes out of the gate strong and not only does it not relent at any part of the narrative but continues to raise the stakes several times until the tension is nearly unbearable. The world that Gregson has actualized is provocative and fascinating, and his characters are easy to identify with and engaging. It’s as well-paced and gripping as Brandon Sanderson’s best work. Picks

Published by Utah Black Chamber, this book highlights the stories and experiences of the Black community living in Utah.

Through Love Pain is Healed: 101 Poems of the Heart by Jalaluddin Rumi, translated by Rasoul Shams Shams is the founder of the Rumi Poetry Club here in SLC and translated and edited this collection of 101 short poems of Rumi, which offers a journey of the heart through various stages.

Black Utah: Stories From a Thriving Community by the Utah Black Chamber

TWO NEW COMMUNITIES NOW SELLING AT JORDANELLE RIDGE

START YOUR JOURNEY TOWARDS OWNING A NEW HOME WITH PULTE HOMES. Nestled just minutes from Park City and approximately 45 minutes from Salt Lake City, Jordanelle Ridge provides the beauty and adventure of outdoor living with the comfort of city conveniences. Discover a variety of planned amenities, a wide selection of innovative single-family and townhome home designs, and spectacular features that adorn our homes giving you the utmost in convenience and comfort.

MODEL HOMES IN HEBER CITY OPENING SOON.

‘THIS

CLASS WAS REALLY FUN!’

In the workshop, “Exploring the Use of Animals in Art: Merging Children’s Interest with Contemporary Artists,” from teaching artist Nancy Andruk Olson, students learn to develop their own signature style, like American artist Basquiat, by reading the children’s book Radiant Child. Then, using a drawing guide, students create their own customized dinosaur in oil pastel on black paper. As one student put it, “Nancy taught me to have fun and always work hard!”

For more information on the Artist Factory Program, visit ogdencontemporaryarts.org and stop by their gallery at 455 25th St., Ogden.

The Artist Factory

Ogden Contemporary Arts program highlights the importance of youth arts education

BY AVREY EVANS

AS WE’VE WITNESSED public education funding come under re over the past decade, some of the rst programs to be cut are arts—despite proven studies that show how impactful arts education is on children’s mental, social and physical well-being. Sensing the dearth of access to arts programs in public schools, the team at Ogden Contemporary Arts (OCA) are on a mission to bridge the gap between professional artists and Utah youth. Launched in 2022, OCA’s Artist Factory Program partners with community organizations to empower students with the teachers, facilities, and environment needed to develop their creativity.

“Art gives kids an opportunity to think critically, to collaborate and show empathy,” says Venessa Castagnoli, OCA’s Executive Director. “Art can be professional-building, and it just creates good people.” To create more good people, and pay professional artists a fair wage, Castagnoli and OCA’s Program Coordinator Kasey Lou Lindley created the Artist Factory Program. “We bring in professional artists that are active in the arts community, and they create a curriculum focusing on their expertise.” Each teacher curates a unique lesson plan that aligns with their discipline. Past courses have included videography, sculpting, painting, performance art, digital media and more. roughout the courses, which vary in frequency and length, students also learn about more broad artistic concepts. “ e students are learning a wide range of art approaches and techniques, from basic skills to more complex themes of identity, social justice and environmentalism,” Lindley says.

Just two years a er the program’s creation, the Artist Factory Program now partners with the Boys & Girls Club of Weber-Davis, Youth Impact, YCC Family Crisis Center, e Monarch, Utah Division of Arts & Museums, Utah Division of Multicultural A airs and the Weber Valley

Youth Center to o er classes at ten locations in Ogden and Roy. More than 30 local teaching artists have taught and empowered over 900 students, and the OCA team expects that number to grow in the coming year. To highlight their work with community partners, and celebrate the dedication of their educators and students, Castagnoli and Lindley curated OCA’s rst biannual exhibit Transference, which ran from Feb. 1-14. Combining the works of both teachers and their pupils, the dynamic exhibit showcased a range of mediums from digital installations to 2D artwork. “ e overarching theme is how the teachers are transferring their knowledge to their students through their experience,” Lindley says. “And we did want to show a wide range of mediums to show the community what is being taught and created.”

e show is the rst in what OCA hopes is an ongoing showcase of their rotating teachers and pupils. Apart from raising awareness for the Artist Factory Program, Castagnoli hopes the experience will excite and encourage their students. “All the work is for sale, and a portion will go toward the artists, so the really exciting thing is that some of these kids could potentially sell their work in a professional gallery and get paid for it.”

A “Basquiat Dinosaur” created by the children in teaching artist Nancy Andruk Olson’s workshop held at the YCC Family Crisis Center.

In the workshop “The Way Out & The Way Back,” artists Joshua Graham and Douglas Tolman lead students on a guided walk to collect data for their projects.

Friday, May 17 / 5 - 10 pm

Saturday, May 18 / 12 - 10 pm

Sunday, May 19 / 12 - 7 pm

Washington Square and Library Square FREE ADMISSION

LIVING TRADITIONS festival

A three-day celebration presenting the traditional music, dance, craft, and food of the multicultural communities that make Utah their home.

Adventures

travel / outdoors / wellbeing

TRAILS FOR SHAKING

OFF THE WORKDAY

Nine low-mileage hikes offer great views, interesting destinations and, most importantly, post-work decompression

BY MELISSA FIELDS

THOUGH YOU MAY BE UNFAMILIAR with the term “wildlandurban interface,” if you live anywhere along the Wasatch Front, you bear daily witness to the unique shoulder-to-shoulder closeness of Utah’s biggest metro area and millions of acres of undeveloped forests, canyons, mountainsides and alpine meadows. What this means, of course, is that rather than having to relegate spending time in nature to the weekends, Utah urbanites can get from desk to walking on dirt in under an hour. As such, we encourage you to take advantage of this unheard-of proximity and spring’s balmy, longer days by ending your workday in a way that undoes the damage done by our technology-driven daily lives like almost nothing else: going for a hike.

1. ADAMS CANYON, LAYTON

3.5 MILES, OUT-AND-BACK

After Work Hikes p. 39

SUP Your Way to Fitness p. 41

This super-scenic and very popular trail runs along the North Fork of Holmes Creek to the impressive 40-foot-tall Adams Waterfall. The trailhead, with bathrooms and ample parking, is located just east of Layton off Highway 89 on East Side Drive. The route begins with steep switchbacks and plateaus as you work your way into the canyon past the Bonneville Shoreline Trail. Leashed dogs are allowed in Adams Canyon. Climbing or attempting to slide down the waterfall is prohibited.

2.

JACK’S PEAK, SALT LAKE CITY FOOTHILLS NATURAL AREA

2.8-MILE

LOOP

This loop trail begins at the end of Lakeline Drive, just north of Parleys Canyon. Short but steep, and with sweeping valley views throughout (i.e. lots of west-facing exposure), this excellent trail is best hiked in the spring or fall. Mailboxes at the summit memorialize Jack Edwards, a toddler who passed away from leukemia in 1995. On-leash dogs are allowed.

3. GRANDEUR PEAK (FACE) TRAILHEAD, SALT LAKE CITY TO RATTLESNAKE GULCH TRAILHEAD, MILLCREEK CANYON

This newly completed section of the Bonneville Shoreline Trail runs just under five miles (one way) through the foothills from the Grandeur Peak (Face) Trailhead at the very north end of Wasatch Boulevard to the Rattlesnake Gulch Trailhead in Millcreek Canyon—with a valley viewpoint located conveniently at the halfway point. Options for hiking this trail include walking to and from either trailhead to the overlook platform; hiking the entire section as longer out-and-back; or leaving a second vehicle (or a bike) at one trailhead to shuttle to the other. Note: mountain bikes are allowed on this trial and off-leash dogs are allowed in Millcreek Canyon on odd calendar days only.

4. NEFFS CANYON, OLYMPUS COVE, MILLCREEK 3 MILES, OUT-AND-BACK

This route is popular, especially with dog walkers, for good reason. Ample parking and multiple route length options—all shady—make Neff’s a convenient choice for both a quick, leafy jaunt or an all-day objective. Get there by turning off Wasatch Boulevard at Churchill Junior High onto E. Oakview Drive. Turn left onto Parkview Dr and follow the signs to the Neff’s Canyon Trailhead. Walk past the water tank up the dirt road. Bear left at the top to continue along the canyon trail (the right-side option makes a quick, mile-long loop back to the parking lot) that climbs steadily through the forest. You’re a mile-and-a-half in when you encounter the Mount Olympus Wilderness sign. If time allows, continue another mile along the continually steeper trail until arriving at a gorgeous high meadow flanked with aspen trees and craggy peaks.

OUTDOORS

TRAVEL / OUTDOORS / WELLBEING

5.

3

MT. OLYMPUS TRAIL, HOLLADAY

MILES, OUT AND BACK TO THE STREAM

7. FERGUSON CANYON TO BIG COTTONWOOD CANYON, COTTONWOOD HEIGHTS

3

MILES, OUT-AND-BACK

A more rolling route along one of the newest sections of the Bonneville Shoreline Trail is the out-andback route from Ferguson Canyon to the Dogwood Campground in Big Cottonwood Canyon. Begin at the new Ferguson Park, located just south of Big Cottonwood Canyon on Prospector Drive. Follow signage for a quarter mile up to the trailhead on Quicksilver Drive. Walk up the hill past the water tank onto the well-marked trail that alternatively runs through shady groves and sage-covered hillsides. Bear left at the first fork you encounter (right continues up Ferguson Canyon), crossing a seasonal stream. The trail continues through meadows, along an open hillside overlooking the valley and ends at the Dogwood Campground restrooms. Note: Though dogs are allowed in Ferguson Canyon, they are prohibited on this trail’s Big Cottonwood Canyon section.

Looming large over the eastern Salt Lake Valley is the impressive Mount Olympus. While hiking to its peak is a popular bucket list item for both new and longtime valley residents, knocking out the first third of this route is easily done in two hours, and offers a heart-pumping workout along the way. The trail travels south along switchbacks from the Wasatch Boulevard trailhead and then heads directly up as it approaches an intersection with the Bonneville Shoreline Trail. Keep right until the trail meets the BST again, where you’ll again keep right. The route continues to climb as it turns a corner into Tolcats Canyon. You’ll soon reach the stream, which runs year-round except in the driest years.

Leashed dogs are allowed.

6. HEUGHS CANYON, HOLLADAY

2.5 MILES, OUT-AND-BACK

In the spring and early summer, this steep but lovely hike ends at a gorgeous moss-flocked waterfall. Park in the marked stalls on Wasatch Boulevard just east of the Old Mill Golf Course. Walk half a mile along Oak Canyon Drive and to the end of the private Berghalde Lane to the trail’s start. (Please respect area homeowners by keeping your dog leashed until you’re at least .3 miles up the trail.) Once off the pavement, the 2-mile round trip route climbs steadily along the shaded Heughs Creek. After crossing a second bridge, the trail steepens until arriving at a boulder field. Make the short scramble over the boulders to the base of the waterfall.

8. BELL CANYON UPPER BRIDGE, SANDY

3

MILES, OUT-AND-BACK

Though the full route to Upper Bell Canyon Reservoir is more of a full-day endeavor, hiking from the amenity-heavy Bell Canyon Preservation Trailhead (on the south side of the intersection of Wasatch Boulevard and Little Cottonwood Canyon Road) to the bridge offers a route more appropriate for an evening outing. From the trailhead, keep bearing left at each trail junction you come upon until reaching the bridge. Hungry for more? The canyon’s lower falls are 1 mile farther up the trail, but the route gets significantly steeper and rockier along the way. Before you go: pack a dinner to enjoy at one of the trailhead’s picnic tables with views of the Salt Lake Valley. Dogs are not allowed in Bell Canyon.

A TRAIL TOME FOR EVERY HIKER

9. ROCK CANYON CAVE, PROVO 3 MILES, OUT-AND-BACK

This popular Utah County hiking and rock climbing destination is located directly east of the cupcake-shaped Provo Utah Temple. The route begins as a paved road at the Rock Canyon Trailhead but quickly changes to a shady trail that meanders over five numbered bridges. About a mile and a half up the trail, between bridges #3 and #4 on the north side of the trail, is an old mining cave and an apt turnaround point for an after-work hike. If you have more time, continue on the main trail to a fork right after bridge #5: stay left to continue to Khyv Peak (formerly known as Squaw Peak); the lesser traveled right fork is a very steep route leading to Y Mountain. The 7-mile round trip route to Khyv Peak passes through evergreen stands, a meadow and a campground before becoming steep for the last half mile or so to the summit.

Ashley Brown wrote Urban Trails: Salt Lake City as a homage to her late grandmother. “My intent behind this book was creating something for every hiker, from the hardcore trail runner to people like my granny, who knew and loved the restorative bene ts of getting out into nature,” Brown says. As such, Urban Trails is an apt tool for hikers of all abilities to explore more than 40 routes both within and adjacent to cities lining the Wasatch Front. Pick up your copy at REI, Kings English Book Shop or from mountaineers.org/books.

SUP Your Way to Fitness

Turn a leisurely day on the water into a full-body workout

BY MELISSA FIELDS

AFISH FLOPS THROUGH THE GLASSY WATER SURFACE just out from the nose of my paddleboard. I glide lazily along under a clear, blue sky, watching for another. Eventually, I sit down, secure my paddle and roll off into the cool water. After swimming around for a few minutes, I hoist myself back up on the board and lower down onto my back, letting the warm sun dry my goose-pimply skin.

If you’ve ever tried standup paddleboarding (SUP, for short), you’re familiar with this delicious summertime scene. Thanks to multiple reservoirs, natural lakes and rivers peppering the state from north to south, Utah has many SUP spots. But what many seasoned paddlers and paddleboard neophytes alike may not know about SUPing is what a fantastic workout it can be.

“Done correctly, paddleboarding can be one of the best, full-body workouts,” says Trent Hickman, owner and operator of Park City SUP (801.558.9878, parkcitysup.com). Hickman offers SUP lessons and rentals, yoga and Surf-fit SUP classes and guided SUP tours at the Jordanelle Reservoir and Pebble Beach, a sandy beach at the Deer Valley Resort snowmaking ponds, just off the back deck of the Deer Valley Grocery-Café in Park City. Leveling up your SUP session from a leisurely outing to a calorie-torching, strength-building workout is not difficult,

Hickman says but does involve tuning in to your movements and giving it a little practice. “Paddleboarding is all about transferring energy from your body to the paddle and into the water,” he says. “And, so, if you can master the paddle stroke, you can work your body from your feet on up.”

Hickman’s tips for achieving a dynamic paddle stroke

A) Place your hands on the paddle farther apart than feels natural. “Th ink of how you’d hold a shovel,” Hickman says. “The farther apart your hands are, the better leverage you have.” To locate the optimal paddle hand placement, stand in front of a mirror and grasp the paddle handle with your dominant hand, and the shaft with your other. Raise the paddle over your head and lower it vertically until it rests on the top of your head and your arms form 90-degree angles. Th is is how far apart your hands should be when paddling. To help you remember where to place your non-dominant hand along the paddle shaft , mark the spot with a piece of brightly colored tape.

B) Keep your arms straight and hinge at the waist to place the paddle blade in the water. Instead of bending your arms back and forth to pull the paddle through the water, straight arms engage the

Utah’s lakes, reservoirs and rivers offer many opportunities to get on the water and give you a good workout along the way.

larger muscle groups in your chest, back and core. “Having bendy arms,” Hickman says, “works just your arms which will fatigue much faster than those larger muscle groups.” And then as soon as the paddle blade is submerged, straighten your legs and drive your hips forward, which, in turn, drives the board forward.

C) Keep the paddle vertical, or perpendicular to the water. This will keep the board moving forward in a straight line and allow you to paddle on one side several times before switching sides. A good way to maintain a vertical paddle is to make sure your hands remain directly over one another. “To get this you’ll have to lean over a bit on the paddle side of the board, which works your balance and taps into your core,” Hickman says.

D) Other tips for achieving an efficient stroke include: maintaining an athletic stance with your hips and knees aimed toward the front or nose of the board; stopping the paddle stroke at your feet; and lifting the paddle out of the water at the end of the stroke by rotating the thumb on the hand grasping the handle (the top hand) toward the sky, which turns the paddle blade parallel to the board and allows for a clean lift out of the water.

Staying Safe on a SUP

Whether you are paddling around a calm pond like Pebble Beach or embarking on an hours- and miles-long paddling tour around the 3,000-acre Jordanelle Reservoir, be sure your board’s leash is in good condition and use it properly; wear a PFD (personal floatation device); stay close to the shore; and consider going early in the morning, when the water is calmer and motorized boat traffic is at a minimum.

Pebble Beach, at the Deer Valley Resort’s snowmaking ponds, Park City, is open daily in the summer, 10 a.m. to 5 p.m. “It’s the best place in Utah to learn and you can paddle a third of a mile on flat water while never being far from shore,” Hickman says.

The Park City SUP Festival will be held at the Jordanelle Reservoir on June 22, 2024. This annual event includes SUP demos, races, rentals, food and live music. For details, visit parkcitysup.com.

Mirror Lake, Trial Lake, Lake Washington, Smith Morehouse Reservoir and dozens more lakes in the Uinta Mountains. Some require a hike to reach (amplifying your workout!) and the water in most of these high-altitude lakes is very cold.

Rock Cliff Natural Area is located on the Jordanelle Reservoir’s eastern arm. This section of the reservoir is a no-wake zone and tends to be much less visited than the reservoir’s popular Hailstone area.

For advanced SUPers ready to progress to moving water, the Provo River offers gentler rapids surrounded by stretches of calm water. Hickman notes that a helmet, PFD and leash are mandatory for SUPing on moving water

Causey Reservoir, located 15 miles northeast of Ogden, is open to non-motorized watercraft only.

Go Play Outside

Staycations &Vacations

Black Desert Resort | Pendry Park City | Red Mountain Resort

Snowpine Lodge | St. Regis Deer Valley

Summer is on its way and there’s no better way to cure cabin fever than planning your calendar of summer travel adventures. We asked our partners in the hospitality business to help us curate a guide to unique and easy ways to get away.

Pendry Park City

Pendry Park City Presents a New

Twist on the Mountain Lodge

is isn’t your parents’—or your grandparents’—Park City resort. at’s how Chris Lawing, Director of Sales & Marketing at Pendry Park City, describes the contemporary 5-star hotel. “Everything here is much more modern than your typical Park City stay,” Lawing says. “We’ve got a little bit of a younger crowd; this is a new twist on the mountain lodge.”

You won’t nd elk antlers and animal pelts on the walls at Pendry, but what you will nd is a relaxing spot for fans of adventuring and lounging alike. It’s an all-season resort too; the roo op Pool House is one of the best in all of Utah.

“It’s your summer getaway when it’s 100 degrees down in Salt Lake. You can come up here and it’s at least 10 to 15 degrees cooler,” Lawing says. “Mom and Dad can lounge by the pool, have a drink and the kids can play in the pool. You can be as active or as inactive as you want.”

Not to mention, the rest of the amenities pack quite a punch as well. KITA, a Japanese-inspired steakhouse, is a must for lovers of fresh sushi, steakhouse favorites, and a highly-curated menu of beer, sake, wine and cocktails.

“People who live in Los Angeles will drive an hour and a half to go seven miles and remark ‘ at was a great dinner.’ Here, we’re just 35 minutes up the canyon from Salt Lake City for a great dinner,” Lawing says.

To burn o your delicious meal, or just to recenter and reenergize yourself, you can head to Pendry Spa for best-inclass well treatments or to the 24/7 private tness center for a spin on a Peloton.

Even in the summer months, after the snow has melted, it’s worth the trip. Park City continues to shine with a rich offering of activities like horseback riding, golfing, hiking, expeditions, you name it. The staff at Pendry is happy to set it up with the best guides, gear rental and experience packages at their year-round mountain outfitter, Compass Sports.

“We see ourselves as your quick escape to the mountains,” Lawing says. “If you want to relax or recharge or be out on the mountain and experience everything that Park City has to o er, all that can be done at Pendry.”

Red Mountain Resort

Experience the Beauty of Red Mountain Resort: Your Ideal Summer Destination

Nestled in the heart of Southern Utah, Red Mountain Resort has long been a sanctuary for health-conscious travelers seeking solace amidst the stunning red rock landscapes. However, an exciting new era dawns upon this beloved resort as it transitions from an exclusive adults-only retreat to a welcoming haven for families and leisure seekers. Following a recent acquisition by prominent development rm, Reef Capital Partners, Red Mountain Resort is on a transformative path to serve a broader audience seeking relaxation and rejuvenation amidst nature’s embrace.

Ashley Dove, the Director of Marketing & Communications at Red Mountain Resort, is excited about the resort’s latest phase. Looking forward to warmly welcoming visitors from afar as well as members of the local community, Dove emphasizes that this new chapter will bring about a refreshed perspective and an inclusive approach.

“Our goal is to become a beloved vacation destination and a local favorite for everyone who visits us,” notes Dove.

When it comes to amenities, Red Mountain Resort exceeds expectations, o ering personalized and unique experiences ranging from rejuvenating spa treatments to exciting outdoor activities.

Canyon Breeze, the resort’s premier dining option, recently solidi ed its reputation as a culinary destination with the addition of Executive Chef Doug Gerpheide. Hailing from the award-winning restaurant, Wood + Ash + Rye, Chef Gerpheide brings a wealth of experience and creativity to Canyon Breeze. Look for innovative dishes that showcase locally sourced ingredients and bold avors that re ect Chef Gerpheide’s passion for memorable dining experiences.

e renowned Sagestone Spa & Salon provides a range of exclusive spa services inspired by ancient health and beauty rituals, featuring clean ingredients unique to Red Mountain. Guests can also join wellness classes such as yoga or meditation to enhance their inner peace.

rill-seekers can test their courage with rock climbing, canyoneering, or kayaking expeditions led by experienced guides. e resort’s outdoor recreation team and friendly concierge service ensure seamless adventures, including guided activities and hassle-free transportation to and from Zion National Park.

Embrace the tranquility and abundance that Red Mountain Resort o ers this summer, making it your haven away from the ordinary. Whether you seek culinary delights, wellness retreats, or thrilling adventures, Red Mountain beckons you to rede ne your summer escape.

Black Desert Resort Black Desert Resort

Discover Paradise:

Why Black Desert Resort is the Season’s Must-Visit Vacation Spot

As the anticipation builds for Utah’s rst PGA Tour event in over six decades, St. George, Utah, is poised to become the epicenter of a historic sports moment this fall. Beyond marking a pivotal milestone for professional sports in the state, the unveiling of Black Desert Resort promises to rede ne Utah’s tourism and hospitality landscape.

e highly anticipated phased unveiling of Golf Village, slated for mid-summer 2024, heightens the excitement surrounding Black Desert Resort. Positioned adjacent to a 19-hole Lava Field Course, the meticulously designed condos and residences are primed to thrill and accommodate golf enthusiasts. With close access to a 36-hole putting course, Trackman virtual golf driving range, premium appliances, and unique communal spaces for gathering beneath the vast expanse of Greater Zion skies, Golf Village guarantees to o er a haven for relaxation, recreation and socializing amidst the breathtaking splendor of Greater Zion.

Black Desert Resort, set to fully open its doors following the historic PGA championship event in October, promises unparalleled accommodations and amenities. “With a commitment to excellence, every aspect of the resort has been meticulously cra ed to cater to the diverse needs of our guests. Luxurious accommodations, a world class spa, adventure and ne dining experiences await,” states Ashley Dove, Director of Marketing and Communications.

In the realm of dining, Black Desert Resort is poised to revolutionize culinary experiences in Utah. From the premier steakhouse Basalt to the laid-back, lively ambiance of the 20th Hole Club Lounge, the resort o ers a diverse range of cuisines and beverage outlets to satisfy every palate.

Described by Dove as the epitome of luxury with a down-to-earth approach, Black Desert Resort embraces an inclusive ethos. “Our tagline is luxury without pretense, and that inclusive approach is at the heart of everything we do,” she says. Whether seeking an annual family vacation or a championship golf experience, Black Desert aspires to be the preferred choice year a er year.

Catering to every guest, Black Desert Resort presents unparalleled luxury and a plethora of adventure opportunities. Whether you’re a thrill-seeker exploring rugged terrain on an exhilarating ATV tour or a relaxation enthusiast nding solace in serene spa facilities, the resort has something for everyone. With competitive opening rates, seize the moment to book your reservation and immerse yourself in the magic of Black Desert Resort. Reservations open soon, so act fast to secure your stay before it’s too late!

Snowpine Lodge

Snowpine Lodge O ers a Rejuvenating Alpine Escape this Summer

A trip to Alta in the summer is well worth it, especially if the destination is a stay at the luxurious Snowpine Lodge.

“As the mountain snow begins to melt, Alta transforms into a stunning summer paradise, and Snowpine Lodge o ers an oasis of comfort and luxury situated amid the breathtaking beauty of nature,” says Cassandra Lentz, Marketing Manager at Snowpine Lodge.

Guests who experience Snowpine Lodge immediately feel a sense of tranquility. Just take a short drive from the concrete jungle of Salt Lake City—and you are transported into a natural wonderland.

“Your Snowpine experience begins the moment you enter Little Cottonwood Canyon,” says Audrey Nichols, the Director of Spa and Fitness at Stillwell Spa, Snowpine’s premier wellness o ering. “Roll down your windows, breathe in the fresh mountain air, take in the incredible scenery, and prepare for a rejuvenating escape amidst Utah’s majestic mountains.”

Imagine a day full of soul-enriching and core memory-creating experiences such as a drive through the canyon, followed by an excursion through the spectacular wild ower meadows. A er that, you might hop on their complimentary guest shuttle to Snowbird Resort for a tram ride or a run on the Alpine Slide with their activity day pass.

A er a day of exploration, you return to the lodge where you can play a variety of games with the whole family in e Nest and Little Nest. Or, perhaps you’d prefer to unwind with a signature treatment at Stillwell Spa or simply relax in the outdoor heated pool and outdoor hot tubs, all with breathtaking views of the surrounding landscape.

During your visit, enjoy a delicious dinner at Swen’s Restaurant, where the carefully curated menu features delicious dishes for every palate. en, why not grab a nightcap while taking in e Gulch Pub’s live music?

No matter how you plan to spend your stay, anything you desire is possible at Snowpine Lodge.

“Whether you’re visiting us for a staycation, vacation, or a daycation, we provide a unique destination for guests to experience the majesty of Alta no matter the season,” says Nichols.

A er experiencing Alta in the summer, you may want to plan a winter getaway, because, a er all, Snowpine Lodge sits at the base of Alta Ski Area, a world-renowned ski resort. e experiences are truly endless at Snowpine Lodge—all year round.

St. Regis Deer Valley

St. Regis Deer Valley Provides an Elevated Utah Experience

At the St. Regis Deer Valley, you get the best that Utah has to o er. “It’s very elevated, literally, as well as an experience,” says Hayes Broadhead, the resort’s Marketing Coordinator.

e 5-star hotel has long held a reputation as one the premier winter destinations in the United States—if not the entire world—but according to Hayes, it isn’t just during the snowy season that the St. Regis Deer Valley shines.

No matter the time of year, there’s always reason to make a trip to Park City a memorable one. “It’s an ideal destination for a vacation or even a staycation because of our diversity here at the resort,” Hayes says.

If adventure is your thing, the resort can get you out on a mountain bike or a hike, or if the weather holds, even on the slopes for some late-season skiing. But that’s not what Hayes means when he talks about a diversity of activities.

You may just want to unwind and relax and for that, the St. Regis Deer Valley is also more than accommodating.

“It can be very peaceful here, there is beauty and nature everywhere you look with plenty of inviting places to immerse yourself in the mountains’ serenity,” says Hayes. “We have great dining, so you can enjoy unparalleled cuisine, unwind, and transcend the ordinary in every way.

St. Regis Deer Valley’s premier dining option, RIME, o ers pristinely prepared seafood, sustainably sourced primed cuts and an award-winning drink menu pulled from a 10,000-bottle wine cellar.

But when you’re not enjoying the beautiful surrounding nature or a fantastic dinner from a locally inspired menu at St. Regis Deer Valley, you might consider a trip to the tranquil oasis.

e resort features a spa best described as a “singular sanctuary.” Enjoy revitalizing spa treatments and mountain vistas that focus on balancing the body’s energetic pathways and naturally restoring wellbeing and beauty.

So you might already know everything elegant that Utah has to o er, but during a staycation at the St. Regis Deer Valley, you’ll have the most elevated experience available. Even with a global reputation, Utah natives regularly make it a favorite destination.

“We get all kinds of guests, from Salt Lakers to those who reside in Southern Utah and want to swap the red rocks for the mountains for a weekend or so,” Hayes says. “It’s a perfect place for guests to transport to a new atmosphere, and develop meaningful connections to our diverse state.”

BY CHRISTIE PORTER

Afew times a year, for the last decade since I bought a car, I would remark to a friend that I wanted to start driving less. This year, I resolved to follow through with it. The question then becomes… how? How do we get out of our cars and commute to work and also continue to play and explore Utah’s cities and recreation areas while traveling by rail, bike, foot, or scooter (or unicycle, if you like)? One of the things that I have rediscovered in weening off my reliance on my car is how little I had to give up in the transition, and the things that I have gained outweigh them.

The challenges to committing to alternate modes of transportation also merit acknowledging. Predominant among them is the fact that, largely, our communities were designed for cars and not for bikes, scooters or pedestrians. Benjamin Wood is a board member of Sweet Streets, a non-profit that advocates for people-first design. “For decades now, we’ve been building cities for cars and not for people,” he says. But things are changing. Wood believes we have hit the high-water mark for our community’s overreliance on cars—making this the perfect time to start the transition away from driving.

Safety first

The decades of car-focused community design have had dire consequences for the safety of everyone else trying to get around. Are our streets safe for cyclists and pedestrians? The short answer: “No. Our streets are horrific,” says Wood. “We track every pedestrian death, every street death, and there are about two deaths per month on our surface streets in Salt Lake City.” Road incidents killed 40 pedestrians and nine cyclists in Utah in 2023, according to data from the Utah Department of Transportation (UDOT) and the Department of Public Safety (DPS), and even that is a dramatic drop from 2022, which had 53 pedestrian deaths and 15 cyclist deaths.

“We’ve designed our streets in a way that encourages drivers to hit the gas,” says Wood. “I don’t necessarily blame drivers for this either, because they are responding to the built environment. We’ve built highways through the hearts of our cities, and we’re losing people as a result.”

ROADS TO AVOID. Studies have identified that the most dangerous roads for pedestrians are busy, multilane roadways (four or more) with speed limits at or above 30 mph that are adjacent to commercial retail, have billboards or border low-income neighborhoods. In Salt Lake City, think State Street or 700 East, even if they have sidewalks and bike

lanes. “Those big major arterials are controlled by UDOT, and they’re actively hostile to anyone who’s not inside of a car,” says Wood. Instead, there are safer options for people who are not driving. Neighborhood byways discourage cut-through vehicle traffic, providing street crossings and connecting people to popular destinations. The city has identified streets that are naturally slow speed and is turning some of them into neighborhood byways (such as Kensington Avenue, Westpointe and Jordan Meadows, Poplar Grove, Rose Park and Fairpark, 800 East and 600 East).

Pedestrians catch the TRAX train in Downtown Salt Lake City at Gallivan Plaza Station. PHOTO

Benjamin Wood, Sweet Streets (sweetstreetsslc. org), near the GreenBike station in the Central Ninth.

Urban trails are paved pathways that cut through cities, typically cordoned off from car traffic, for pedestrian and bicycles, that can also provide a safer commute.

Protected bike lanes provide a safer alternative to typical bike lanes, such as the painted bike lane protected by a parking lane from the travel lanes on much of Main Street in Salt Lake City. (There are also protected bike lanes on 300 South, 300 East and 200 East.)

The city is also participating in initiatives like the Vision Zero Network and the Livable Street Program to increase pedestrian safety. “Block by block, the city is identifying trouble areas and making fixes,” says Wood. During the 2024 session, the Utah State Legislature passed H.B. 449, which requires UDOT to consider cyclist and pedestrian safety during the planning process. It also allows road funding to be spent on pedestrian and cyclist infrastructure and safety measures.

“It took us decades to build what we have right now,” says Wood. “It will take equivalent decades to build a new version of our streets, but we have started that process.”

How and when to drive less

To get you started on your journey, these are some basic steps and things to keep in mind:

Get a bike. If you have a bike and you’re able to use it, that’s step one. If you don’t own one, consider a GreenBike membership or scooters that can be rented through mobile apps like Spin and Lime. BikeLink has bike storage lockers at most intermodal transportation hubs from Ogden to Provo. For those who have disabilities, the Utah Transit Authority offers Paratransit and other accessibility services.

A non-profit bike share company, GreenBike allows riders to check out bikes from stations conveniently and strategically located around Salt Lake City and now has electric-assisted bikes to help you tackle Salt Lake’s hills. GreenBike, along with other rental services, can help make those last-mile connections:

GreenBike stations are located near popular destinations, like this one near The Gateway Mall in Downtown Salt Lake City.

The Greenbike station at Trolley Square...Quite conveniently located near Salt Lake magazine offices, if you ask us.

Combine modalities. The train or bike alone is not a substitute for the car, but when you combine them or add your feet, scooter, etc., that’s what replaces a car.

Look for high-frequency bus routes. High-frequency route buses typically arrive every 15 minutes on weekdays and every 30 minutes on weekends. “That was the beginning of my transformation,” says Wood. “I moved to an area that was serviced by a highfrequency bus route, and that was the game changer for me.” If the bus comes every 15 minutes, people don’t even have to think about scheduling. They include Routes 1 (South Temple–1000 North), 2 (200 South), 9 (900 South), 21 (2100 South), 200 (State Street) and 217 (Redwood Road)

Know your comfort level. If the bus feels intimidating, start with just adding the train—as you can see where it’s going and how often it’s going to arrive. Start with train rides, where feasible, and go from there. Try it for a day. Not ready to commit to ditching the car every day? Try it out for a special event. Most of our big event venues have a train stop next to them. A concert at Gallivan

Center? There’s a train right there. Shopping at City Creek? There’s a train right there. Football game at the University of Utah? There’s a train up there. Instead of leaving the show early to escape the parking lot before the crowds, skip the parking hassle entirely and take the train. Bonus: downtown SLC is a free fare zone

Make it an adventure! You can get to some of the Wasatch Front’s popular recreation areas or nearby hiking trails without a car. “I’m a mountain biker,” says Wood. “I use the train to get to the trails, and then I’m freed, right? There’s no need to park or find a place for my car. I hop off the train and I’m on the mountain.” Some of his favorite trails:

1. Take the Red Line up to the University of Utah, there you can catch the Bonneville Shoreline Trail.

2. Take the Blue Line to Draper and hit trails Corner Canyon.

3. “There are also several different train stops that hit the Jordan River Trail. So about once a month, I ride the train to Draper

and I bike home [to Poplar Grove].” It might sound intense, but “the best thing about where we live here in Salt Lake City is it’s downhill. Everything drains into the Great Salt Lake. So, from just about anywhere, you have a majority downhill ride back to your house.”

Salt Lake City Street Car

Salt Lake City’s main arteries may be dangerous for pedestrians now, but it wasn’t always that way. Recently, workers were redoing some parts of State Street, when they exposed an old rail. “People were so shocked to see this rail in the middle of State Street,” says Wood.

Once upon a time, Salt Lake City was designed with the trolley car in mind. “Virtually every neighborhood in Salt Lake City 100 years ago had an electric high-frequency trolley system running through it. That’s how most of our neighborhoods were built—as streetcar suburbs.”

It’s why Salt Lake has these massively wide streets; they used to have a trolley going down the middle of them.

“And we tore that out,” says Wood. And if we tore it out, we can put it back in.

Utah Central Depot trolley car (mule car) in front of the Salt Lake Theatre, June 26, 1929. Photo Courtesy of Utah State Historical Society.

Scooter rentals can help make those annoying “last-mile” connections, getting us to the places that get us to where we need to go.

Ways to Pay UTA Fares

Hive Pass: The Hive Pass is a discounted UTA transit pass available to all Salt Lake City residents. You can use the Hive Pass on UTA local bus service, TRAX, the S-Line streetcar, UTA On Demand and FrontRunner. The Hive Pass also includes a one-year GreenBike membership. The pass costs $42 monthly (75% off a regular monthly UTA pass). There’s also an option to pay for the whole year up front for a bigger discount. Purchase at slc.gov/hivepass.

Mobile App: Use the Transit mobile app to purchase almost all UTA fare types, including a reduced fare option for qualified riders. Transit also offers the ability to choose third-party options like bikes, scooters and rideshare services. transitapp.com

Prepaid Card: A prepaid, reloadable FAREPAY Card saves cardholders 20% off local bus, TRAX, S-Line, and Express Bus fare and up to 20% off FrontRunner fare (after an initial $20 purchase of the card). Purchase and reload a FAREPAY card online. A reduced fare FAREPAY card is also available to all qualifying seniors, youth, people with disabilities and low-income individuals. The 50% discount includes Bus, TRAX, FrontRunner, S-Line streetcar, UTA On Demand and Ski Service. farepay.rideuta.com

Why drive less?

That is the “how.” Now, let’s clarify the “why.” Why drive less? “Every time you turn the engine on your car, whether it’s a hybrid, an EV or a gas-powered car, you are polluting the environment and contributing to climate collapse,” says Wood. “I’m not saying it’s easy, but one of the most effective ways to reduce your carbon footprint is to drive less.”

There is also Utah’s air quality to consider. During an inversion, dangerous particulate matter, such as PM 2.5, accumulates in the air. One of the primary contributors to PM 2.5 on an inversion day (up to 48% according to the Department of Environmental Quality) are emissions from vehicles, trains and aircraft. On-road mobile sources also produce about 39% of the total annual man-made pollution (NOx, PM2.5, VOC) along the Wasatch Front.

In addition to doing our part to help our environment, there are a couple of other perks: never sitting in rush hour traffic jams or having to find parking. There are other quality-of-life improvements to ditching our cars.

“It’s hard to even describe how great it’s been. The less I drive, the less I miss driving,” explains Wood. A journey by car tends to be destination-focused—you get where you’re going on the fastest roads possible. When you’re driving, there is not as much of an opportunity to engage with your city on the street level. “Now that I’m biking and using transit and walking, I’m noticing the changes year to year, season to season. I’m finding the coffee shops that are closer to me, the parks that are closer to me, the bakeries that are closer to me,” says Wood.

“People often think about what they lose if they stop driving. And what you’ll find, when you make the switch, is you gain much more than you lose in just terms of community, connection and a sense of place and home in the city you live in.”

Reducing our individual emissions, and thus reducing pollution during inversion, is one reason to drive less.

Cyclists riding the Bonneville Shoreline Trail above the Salt Lake Valley.

750 FRONTRUNNER

FrontRunner commuter rail system has service from Salt Lake City north to Ogden and Pleasant View in Weber County and as far south as the Provo Center Station at University Avenue.

Ride the Rails and Trails

704 TRAX GREEN LINE

The Green Line runs from Salt Lake City International Airport to downtown, with connections in downtown Salt Lake City and on to West Valley

703 TRAX RED LINE

The Red Line runs eastward to the University of Utah and the University of Utah Medical Center and westward to South Jordan and Daybreak.

AMTRAK

The California Zephyr runs daily between Chicago and San Francisco, through Denver. Utah stops include stations at Green River, Helper, Provo and Salt Lake City. For fares, schedules and reservations visit amtrak.com.

720 S-LINE

The S-Line streetcar connects Salt Lake’s Sugar House neighborhood to the main TRAX lines at Central Pointe station in South Salt Lake.

701 TRAX BLUE LINE

The Blue Line runs from the Salt Lake City Intermodal Hub, a couple of blocks west of downtown (connections with FrontRunner and Amtrak’s California Zephyr), through downtown, and on to the south end of the Salt Lake Valley at Draper Town Center near 12300 South.

Sandy

Riverton

Murray

Farmington

Orem

1 LEGACY PARKWAY TRAIL

The Legacy Parkway Trail is fully paved and has no street crossings, ideal for commuters. It begins at Farmington Station, running adjacent to the Legacy Parkway in southern Davis County, and ends in North Salt Lake where it connects with the Jordan River Parkway Trail. There is also a connection to the Legacy Nature Preserve, for more scenic surroundings.

2 REGIONAL SOCCER COMPLEX TRAIL

The Regional Soccer Complex at 1900 West and 2200 North has a shared-use path on the south and west sides, connecting with the Jordan River Parkway Trail near Redwood Road and 1800 North.

3 FOLSOM TRAIL

The Folsom Trail is an off-street, paved trail located at about 50 South (between South Temple and 100 South), between the North Temple Frontrunner Station and the Jordan River in Salt Lake City. West of Interstate 15, the trail follows a former railroad right-of-way.

4 JORDAN RIVER PARKWAY TRAIL

The Jordan River Parkway Trail is a 40-mile continuous, north-south, paved trail from the Jordan River’s headwaters at Utah Lake in Utah County to a connection with the Legacy Trail in Davis County near the Great Salt Lake.

5 9 LINE TRAIL

The 9 Line Trail is a protected trail that goes all the way from the west side to 9th and 9th, allowing pedestrians and cyclists to safely avoid cars the whole way. It follows the railroad corridor along 900 South between the Jordan River Surplus Canal and 200 West from Redwood Road and 700 West, complete with bike lanes and trails. Travel the popular east-west thoroughfare while enjoying a serene journey amongst seasonal wildflower blooms.

6 300 WEST CYCLE TRACK

A recent reconstruction project along 300 West in Salt Lake City added fully accessible sidewalks on both sides of the road, mid-block crosswalks, a 10-ft, two-way bike lane for both casual riders and commuters, as well as hundreds of trees to provide shade. The track connects to the 9 Line Trail and Pioneer Park

7 MCCLELLAND TRAIL

This trail follows the route of the Jordan and Salt Lake City Canal in Salt Lake City, from the 9th and 9th to the Sugar House Business District and then on to the Brickyard Plaza commercial area. Some sections use quiet streets; others are off-street trails.

8 LIBERTY PARK TRAIL

The 1.5-mile, paved multi-use trail circles Liberty Park along a parallel jogging path. To prevent user conflicts, travel on the path is counterclockwise around the park. The pedestrian crossing signals at both ends of the park connect to the 600 East Neighborhood Byway.

9 PARLEY’S TRAIL

Parley’s Trail is an 8-mile walking and biking trail connecting the Bonneville Shoreline Trail to the Provo-Jordan River Parkway.

10 AIRPORT TRAIL

This 2.8 mile trail provides a bicycle and pedestrian connection along the south side of the airport from North Temple at 2500 West to the International Center.

11 MURDOCK CANAL TRAIL

The 17-mile route connects northern Utah County at the base of Mount Timpanogos. At the southern end of the trail in Orem, it connects to the Provo River Parkway. At the northern end of the trail in Lehi, it connects to the Jordan River Parkway.

Skip Parking at Popular Events

In Northern Utah, most major venues and stadiums are conveniently located near light rail stops. The UTA “Ticket As Fare” program allows event ticket holders to ride UTA services to various pre-approved events for free.

• ABRAVANEL HALL: TRAX Blue Line or TRAX Green Line to Temple Square Station

• AMERICA FIRST FIELD: TRAX Blue Line to Sandy Expo Station

• CAPITOL THEATER: TRAX Blue or Green Line to Gallivan Plaza Station

• DELTA CENTER: TRAX Blue Line or TRAX Green Line to Arena Station

• THE DEPOT: TRAX Green Line to North Temple Station, walk to Depot

• ECCLES THEATER: TRAX Blue or Green Line to City Center

• LAVELL EDWARDS STADIUM: FrontRunner to Provo or Orem Station, transfer to UVX to BYU Stadium Station

• DAVIS CONFERENCE CENTER: FrontRunner to Layton Station, transfer to Route 628 to Center stop

• LINDQUIST FIELD: FrontRunner to Ogden Station, transfer to Route 601 to the stadium

• MAVERIK CENTER: TRAX Green Line to Decker Lake Station

• MOUNTAIN AMERICA EXPO CENTER: TRAX Blue Line to Draper Station

• OGDEN AMPHITHEATER: FrontRunner to Ogden Station, transfer to Route 601 to Amphitheater stop

• SMITH’S BALLPARK: TRAX Blue, Green or Red Line to Ballpark Station

• RICE-ECCLES STADIUM: TRAX Red Line to Stadium Station

• UTAH STATE FAIRGROUNDS: FrontRunner to Salt Lake Central Station, transfer to Green Line to Fairpark Station

• UFCU AMPHITHEATER: TRAX Red Line to Murray Central Station, transfer to Route 54 to Copper City Drive

Utah leads the nation in pickleball players. Has tennis met its match?

BY HEATHER HAYES | ILLUSTRATIONS BY CHELSEA RUSHTON

THEY REPRESENT ALL AGES AND FITNESS LEVELS— from converted college tennis players to middle-aged empty nesters seeking the fountain of youth. All across the state, grandmas are giving frat brothers an on-court walloping, former couch potatoes are signing sponsorship deals and RVers are trading in destinations like Mount Rushmore and Myrtle Beach to chase pickleball tournaments in places St. George and Las Vegas.

These are the “Picklers.” Reflecting a surge in the sport’s popularity, they dominate public courts and strut around like they’re Rafa Nadal. They have their sights set on massive competitive tournaments like the Southern Utah Shootout, the Turkey Brawl, the Sagebrush Spectacular or Dink The Halls.

Assuming you even knew what pickleball was 10 years ago, your court and equipment would have amounted to DIY chalk lines on a tennis court, a ping pong paddle and your nephew’s Little League wiffle ball. And you would have definitely ticked off tennis players. Not only were you stealing their turf, you would have defaced a tennis court with your stick of chalk. How gauche.

Now, though, pickleball is the fastest-growing sport in the U.S., up 160 percent since the beginning of the pandemic. Everyone is jumping on the bandwagon with superstars like Tom Brady, Drake and LeBron James cashing in on highprofile endorsements. And the picklers have their eyes fixed

on tennis, specifically space-hogging, oft-empty public courts. Utah leads the nation in pickleball players, and they argue that cities across the state need convert tennis courts into pickleball play spaces. (Vive la révolution!)

It’s no surprise that many tennis players aren’t whipping out the welcome mat. Purists consider pickleball to be a game, not a sport and deride it as “lazy man’s tennis.” They assert it requires far less skill and, mainly, that it makes too much noise. In rare instances, their rage explodes as it did in Santa Rosa, Calif.

A tennis player poured motor oil on pickleball courts and called other tennis players “chickens” who weren’t doing enough to pickleball’s encroachment.

Pickleballers snap back with revolutionary zeal, paddles raised like pitchforks, calling tennis players elitist snobs who take up too much room for a sport that costs too much to master. Can they coexist?

THE PURIST

Laury Hammel

Preferred sport: Tennis Years playing: 76

Laury Hammel just doesn’t get pickleball’s appeal. “If I hear ‘pickleball is the fastest growing sport’ one more time, I’m going to throw up,” he says. “And then people go around bad-mouthing tennis. Why?”

Laury essentially grew up on a tennis court, chasing balls at the Salt Lake Health and Tennis Club where his dad was the manager. Decades later he bought the place.

“My friends would make fun of the little white tennis shorts,” he chuckles. He didn’t care, nor was he surprised when the sport boomed during his youth in the 1960s and tennis courts (and little white shorts) started popping up everywhere. “By the time I was in high school, it was the ‘in’ sport.”

Laury insists pickleball is a long way from eclipsing his beloved game. “It’s ridiculous to say tennis is elitist therefore I refuse to play,” he says. “I call that reverse snobbery. If you refuse to hang out with ‘tennis snobs,’ doesn’t that make you a snob?”

He points out the tireless work of the United States Tennis Association (USTA) and himself (as a club owner) to bring all income levels into the sport, and insists free courts are not hard to find. Plus, he says, more people globally play tennis, and it has the highest-paid female athletes in the world. Bottom line: tennis isn’t going anywhere.

Still, his buddies try to push pickleball on him.

“I’m confused as to why,” he says. “I want to say: you can pick it up in a day, no one’s sweating—it doesn’t seem to be a very good workout. To me, it’s a hit-and-giggle sport, and yet somehow you’re always getting injured.”

Instead, Laury politely declines and keeps his mouth shut. As a facility owner, he’s even caved and added a few pickleball courts. “Not near the tennis courts, though,” he quickly adds. “That ‘pop-pop-pop’ noise is enough to make you crazy.”

To Laury, tennis is akin to a martial art. “With around 60 different shots, it takes a lifetime to learn: Novak’s elegant swing, Alcaraz’s beautiful drop shot…there’s such an art to it.” He sighs as if sinking into a hammock or smelling a glass of wine. “You can’t say that about pickleball. At the end of the day, tennis is my love.”

THE PICKLEBALL KID

Hunter Aiono

Preferred sport: Pickleball Years playing: 4

Iremember thinking pickleball was lame,” Former Southern Oregon University defensive end Hunter Aiono says with a laugh. “Now I’m the president of a college pickleball club.”

Growing up on a steady diet of football, lacrosse and wrestling, the St. George resident says he once tried pickleball during a P.E. unit in seventh grade and wasn’t all that impressed. He didn’t pick up a paddle again until he took a hiatus from college to work while his wife completed her degree, and then jumped back into the college scene. As a nontraditional student at 28 years old, now earning an I.T. degree at Utah Tech University, he says he still had that competitive itch.

“I tried Crossfit, jujitsu…those were kind of a grind and didn’t do it for me,” he says. “When a friend invited me to an open play night at the college’s pickleball club, my first thought was: ‘That junior high P.E. game? No thanks.’ But I decided to go anyway.”

What he discovered that night was more than 100 students smashing, lobbing, volleying and socializing. Some players were learning and laughing, whacking balls mid-sentence and grabbing munchies between serves. Other courts hosted laser-focused athletes, deftly maneuvering the ball with accuracy and precision, cheered by a crowd of onlookers.

“I caught the pickleball bug and it was over,” Hunter says. He immediately joined and within a few years became

president of the Utah Tech Pickleball Club—one of the top three pickleball college clubs in the country. Four Utah college clubs rank in the top 10, with national championships happening each November and a few scholarships now offered to promising players.

As for the shade being thrown at pickleball by tennis players, Hunter says it might be happening in other parts of the country or on social media, but it’s not happening in St. George.

“Everyone loves pickleball here, no one thinks of it as a cheap imitation of tennis,” Hunter says, citing St. George as an early adopter of the sport. “And while I don’t hate tennis, I prefer the party atmosphere of pickleball. Tennis players can have their ‘gentleman’s sport.’”

Hunter describes a scene of suffocating etiquette as a spectator at the Tennis Open in Indian Wells, Calif. a few years ago.

“I was afraid to cheer at the wrong time, there’s a lot of silence, and you can’t leave or come back to your seat until the changeover,” he says. “I loved watching it, but there were so many rules for fans, I was afraid I was going to mess up.” But with collegiate pickleball tournaments, players feed off fan energy.

“Crowds make the difference—they’re rowdy, they let loose and it’s a huge party,” he says. “It’s not a carbon copy of tennis. I think pickleball’s distinct differences will propel it past tennis.”

THE RACKET ROCKER

Alena Taylor

Preferred sport: Tennis

Years playing: 7

Draper resident Alena Taylor grew up without sisters—but tennis changed all that.

“When I joined a tennis team, I instantly had 12 sisters,” the 50-year-old mother of three says. “I’ve kept those relationships up and they’re some of the most important of my life.”

It started as laughter on the court, exercise, being outside—a fun new hobby. But as her game improved, Alena discovered new things about herself. “I’ve never thought of myself as competitive, or having athletic drive, but there is something about the sound of a racket hitting the ball just as it should, and I fell in love with that sound.”

She says she became obsessed with replicating that perfect point of contact. “You do five really bad shots and one really good one, and that good one makes you think: ‘I want to do that again and again.’” Advancing from a good shot to discovering the ‘winner’ shot, she says, is how true addiction begins.

Alena’s biggest problem is where to get her next fix.

“Draper has a serious shortage of tennis courts,” she says, but no shortage of pickleball courts. “I kinda feel like tennis is being overshadowed. There are so many people who want to play tennis, but you show up to the park to play and if people are using it, you might have to wait an hour and a half.”

And finding indoor tennis courts near Alena’s house during our long winters? Forget about it. “I have to drive a ways,” she says, “but it’s worth it.”

As for whether or not tennis is for everyone (pickleballers say their sport is user-friendly), Alena admits starting tennis can be more of an investment.

“Yes, it’s harder to pick up tennis,” she says.“It takes more time, and lessons at indoor clubs are expensive, but you don’t have to go down that road. You can scrimmage with people and organize for free, you can do group lessons at a public facility,

you can hit with people. When you compare that with a gym membership, I’d say it’s pretty comparable.”

Alena says she’s made tennis work on a budget. “I found a way to do it because it makes my life better. Granted, I’ll never own a fancy car,” she says, “I choose tennis instead.”

Where to play free outdoor pickleball in the Salt Lake area

Pickleball open play etiquette

Long Le

TENNIS THE MENACE

Preferred sport: Tennis Years playing: 20

At Long Le’s house, the sound of sports on TV hums in the background as consistently as the refrigerator. Basketball, football, tennis—you name it, he’s watching it. Televised pickleball, though? No thanks.

“Pickleball is so boring to watch,” he says. “The plays are all the same: they dink, they doink.” And while the Wasatch Hills tennis coach says he approves of anything that involves a racket and gets people moving, he insists not all sports are made for spectators. “The ball moves so slowly and the kitchen [the no-volley zone near the net] makes it hard for players to move too much. I don’t find that fun to watch.”

Long’s view is broadly represented in the sports marketing industry, as analysts debate the sport’s viability as a media product. While the popularity of playing pickleball isn’t in question, whether people will sit down and watch it is. Market researchers wonder if Ben Johns has the same screensaver potential as Naomi Osaka and if Catherine Parenteau’s fans will buy her Selkirk Power Air paddle the way fans of Novak Djokovic buy up his weapon of choice: the Head Speed racket.

Long has his doubts. While he enjoys a night out “dabbling” in pickleball with friends, he says it doesn’t hold the same appeal as tennis because it demands so much less physically.

“Golf isn’t physically demanding and people still like to watch it,” he admits. “But there’s not some heightened, more athletic version of golf that people would constantly be comparing it to.”

Whether Long can ever be convinced to watch the National Pickleball Championships or not, he says he’s unlikely to make the switch from tennis player to pickleball player any time soon.

His love affair with tennis began 20 years ago as a sophomore on the West Jordan High School tennis team and has grown ever since. His wide-eyed enthusiasm for the game plays out every day on the court, where he instructs adults and kids and conducts competition-based workouts for players at every level.

Most venues have an open play policy intended for crowd control. This player rotation system has many benefits, including the ability to show up on your own and meet new people—if that’s your jam. Before hitting the courts you should know:

1. Rules are posted at every public court

2. No singles play if more than one person is waiting

3. Five minutes to warm up

4. The first team to score 11 points wins the game

5. In most cases, all four players are required to rotate off the court at the game’s end

6. Paddles are then placed back into the rotation

7. Players await their turn and play again

“You call that a volley?” he jests to a radiologist who has shanked her shot during a Monday morning tennis workout. She squawks with laughter. When another guy’s lob—with seemingly no chance of landing inside the baseline—somehow knicks the edge, Long whoops as if watching his favorite NFL team kick the winning field goal during Sunday Night Football.

Now that’s love.

THE PADDLE SLAMMER

Rebecca Bell

Preferred sport: Pickleball Years playing: 4

Friends call me obsessed,” says Rebecca Bell, who discovered pickleball during the pandemic. After convincing her husband, Christian, to try it, the two began playing every day—sometimes twice a day if they could manage. It wasn’t long before they began exploring the possibility of owning a backyard court.

“We called around to find an installer,” she says. “They were so booked out, they wouldn’t even call us back.” So the Bells decided to create their own business building courts (backyardpicklecourts.com). And business is booming.

While some dream of private courts, many love the ‘speed-friending,’ aspect of play rotation—a mainstay of pickleball culture—on public courts.

“It’s just so American,” Rebecca and Christian both agree. He adds that pickleball is communitarian, social and accessible to all types, ages and athletic abilities.

“Unlike tennis players, pickleball players have learned how to share,” Rebecca says, describing how rotation is in the DNA of the game. Players, she says, generally…generally, stick to the format of placing their paddles in a single line signifying who is next to play. When a team wins by reaching 11 points, all four players step out and replace their paddles in the lineup. “It’s so amazing. You can come with friends or come alone. So, you are constantly meeting and playing with new people.”

Asking strangers to rotate at a tennis court (even a public one): is unheard of. Rebecca says she’d consider trying tennis but it feels stale.

“If tennis borrowed from some pickleball culture, it might be revitalized,” she says, describing her new collection of pickleball friends from all over Salt Lake City. “When I stop and think about it, I realize this mix of people wouldn’t have normally found each other, but pickleball fosters connections and new, unexpected associations—that seems healthy for a community.”

That’s not to say there aren’t a few pickleball snobs out there, she concedes, especially as more folks advance in the game. While the majority of players on the public courts welcome her with open arms, she remembers a few women who refused to rotate her in.

“One of the ladies actually said, ‘I don’t want to play with her,’ because I was still learning,” says Rebecca. A few years and a handful of lessons later, she says she met that same woman face-to-face across the net at a tournament and gave her a drubbing.

“I’m not gonna lie,” she says. “It felt good.”

Pickleballers take a stand

Members of the mostly-Polynesian Die Hard Pickleballerz Club, who play on Salt Lake City’s west side, were among the voices calling for more pickleball courts closer to home. The city agreed to repurpose half the tennis courts for pickleball and four new ones at Glendale Park. Likewise, Park City residents are fighting for more public pickleball space. Access has become such a hot-button issue that last year, Park City Council candidate David Dobkin made pickleball a central issue of his platform.

Pickleball isn’t going away,” says St. George resident Wayne Bullock. “And when you’re a tennis coach and a player hands you a pickleball paddle and says, ‘You have to try this,’ you can’t ignore it.”

Wayne says he tried to ignore it at first. His hands were full teaching tennis—he didn’t have time to dabble in knock-offs. It took him a year to get around to it, but the moment he did, he saw its potential and knew he couldn’t dismiss it any longer.

“Pickleball is just so much easier to pick up than tennis,” he says, describing the latter as more technical, with rackets that can produce far more speed. “In our instant-gratification world, that makes tennis a harder sell.”

Wayne helped put Utah on the pickleball map and pickleball on Utah’s map. Working with a small community group of passionate picklers, they convinced the city of St. George to build some of the first public pickleball courts in the state. Wayne developed programs and clinics, tracking the wild uptick in participation and showing city officials that pickleball had a future. Soon, the city asked him to head up programming for both racket sports.

“It wasn’t that long ago that we were just trying to grow and build the sport,” Wayne recalls, describing creative events and tournaments to generate interest. St. George’s well-known Fall Brawl kicked off for the first year in 2012, and a slew of others have followed. The sport’s top players have competed in St. George, including the world’s number one player, Ben Johns.

“Now pickleball is so popular here, we don’t have enough courts for all the players,” Wayne says. “I’ve even been yelled at by some to stop teaching new people because it’s threatening their court space.”

While Wayne insists tennis isn’t dying, he admits no new public tennis courts have been built in St. George in a while and more of the city’s current revenue is drawn from pickleball than tennis. He says that’s because it’s easy to learn.

“By comparison, pickleball is very easy to teach. Within 30-40 minutes, a new player can rally and play,” he says. “Tennis is the exact opposite. On average, it takes me 3 to 4 months before I can get a brand-new player in a match, assuming they do a private lesson 3 to 4 times a week.”

Wayne says pickleball’s party culture doesn’t hurt either, nor does its inclusive ideology.

“It’s a little louder and rowdier, it’s a hangout, you camp out, and many people play all day,” he says. “The culture is more social and the smaller, tighter courts lend to that. Tennis courts are kinda spread out all over the city.”

So, Wayne. Must we choose either “Team Pickle” or “Team Tennis?”

“I see lots of people playing both, I teach both, I promote both, I love both,” Wayne says. “People will honestly corner me and ask, ‘Which one’s your favorite?’”

“Do you really wanna know?” he asks. We really wanna know.

“Tennis,” he says with a laugh, “Nothing’s more satisfying than crushing a forehand.”

THE MIDDLE MAN

Where to play free outdoor pickleball in the St. George area

BY JASON MATTHEW SMITH

MAY 1, 1900

This day, 124 years ago, was a day of horror in Scofield, Utah. On this day, 200 men and boys perished in a dark hole under the mountain. At the time, it was the worst mining disaster in The United States and would become a rallying cry for American Workers.

THIS IS THE STORY OF MAY 1 AND THE SORROW THAT FOLLOWED.

PHOTO COURTESY J. WILLARD MARRIOTT LIBRARY SPECIAL COLLECTIONS, UNIVERSITY OF UTAH

IT WAS DIFFICULT to get around the room because the co n was so big. But they did it. ey shu ed and jostled and positioned themselves around the dead man as the photographer told them to hold still. Any movement would blur the image. So they were arrayed around the box, absolutely motionless—as still as the man in the co n. Nearly every home in Sco eld, Utah, would have a 6-foot-long box in

the parlor in early May 1900. Families who were a little better o would pay to have a photographer document the scene. Within a short time, the co n would be in the ground, the families would continue to mourn, and just about everyone in this eastern Utah town wondered how the Pleasant Valley Coal Co.’s mine had exploded on such a perfect May morning, wiping 200 men and boys out of existence.

Families gather to mourn their loved ones following the Scofield mine disaster. An estimated 246 men perished in an underground explosion.

124 YEARS AGO AT 10:30 A.M.

On May 1, 1900, Scofield became a town with too many bodies, and nowhere to put them. The Scofield mine disaster ranks as the fifth most deadly mining accident in the United States, and Utah’s worst calamity. Some estimates place the death toll as high as 246. To a certain degree, miners and their families accepted the risks. Today, 123 years later, not much has changed. Miners still gamble every time they go underground. The 2006 Sago Mine disaster, which claimed 12 lives, was a vivid reminder of those dangers.

The Pleasant Valley Coal Co.’s mine was in nearby Winter Quarters at the mouth of the canyon. Sagebrush and scree littered the hillsides. Mineshafts yawned out of the hills, the more productive mines

THE SCOFIELD MINE DISASTER RANKS AS THE FIFTH MOST DEADLY MINING ACCIDENT IN THE UNITED STATES, AND UTAH’S WORST CALAMITY.

reaching high-quality coal seams. Shafts No. 1 and No. 4 were good ones; at one point the two would be producing more than 80% of Utah’s coal.

The folks at Scofield and Winter Quarters had not had an easy winter. Smallpox and poverty were rampant. The smallpox ran its course and soon abated, but the poverty did not, particularly for the immigrants—the Finns, the Italians, the Dutch. Still, Scofield’s 2,500 people were just beginning to come out from under such dark clouds, preparing to celebrate May Day.

Things looked good. The Pleasant Valley Coal Co. was due to supply 2,000 tons of coal a day to the U.S. Navy. Men trudged to work that morning, many hefting large bags of gunpowder for blasting. There were shouts and teasing, the Finns clustering together, a mishmash of languages and accents bouncing off the canyon walls. They disappeared into the ground, working their way through the warrens and low rooms.

Mrs. Seth Jones and family and casket at a funeral ceremony following the disaster.

AT 10:25 A.M.

e men in No. 1 felt a change in the air. A kind of concussion, a pressure on the chest. Word spread that something was terribly wrong in No. 4. en the words “Get out” echoed through the caverns. “Get out.” Tools dropped and boots began moving toward the mouth of sha No. 1, while pushing at their backs was a cloud of dust, debris, and the deadliest thing a mine can throw at you: a erdamp.

Miners fear several things: an accident resulting in injury, followed by time o work and no pay; or losing the job because the company folds or the coal plays out. And of course black lung, a disease from inhaling coal dust. But that’s a slow, protracted death, free of shock and violence. Miners don’t dwell on those. A er all, these mines in Sco eld had a reputation for being among the safest.

But a erdamp, that’s something else.

Following a mine explosion, oxygen is forced out of the sha . What’s le behind is a deadly cocktail of carbon dioxide, carbon monoxide and nitrogen, utterly irrespirable. ose who survive a re or explosion are usually wiped out by a erdamp in short order. Rescuers know it when they see it: corpses strewn across the mine oor, untouched by ame or debris, but with handkerchiefs, hats, and coats pressed to their mouths in a futile attempt to keep the a erdamp out of their lungs. One rescuer described the scene in the Winter Quarters mine: “We found bodies of the men in every conceivable shape, but generally they were lying on their stomachs with their arms about their faces. e men died almost instantly when struck by the damp and did not su er. ey just became unconscious and were asphyxiated. eir faces were all calm and peaceful as though they had just fallen asleep.”

One-hundred and three miners made it out of Winter Quarters No. 1. Some 200 did not make it out of the mine at all—that is, until they were hauled out with sheets covering their faces. Some of the dead included young boys who had been working with their fathers.

At No. 4, those who were near the portal were lucky, despite the shattered timbers and twisted mine cars blown out of the hole. ey could get to fresh air quickly.

Walter Clark rushed into the mine to nd his brother and father. But the a erdamp still hung heavy in the air. He lost consciousness and died.

A er the air in No. 4 began to clear, rescuers plunged into the mine, scrambling over the tangles of wood, metal, and horses split open by the explosion. ey would only nd four survivors, one of whom was so badly burned and wailing in pain he begged to be killed. He died the following day. Another miner died on the way to a nearby boarding house, which was to serve as a makeshi hospital. Of the other two survivors, one was put on a train to St. Mark’s Hospital in Salt Lake City and would recover. e fourth, Jacob Anderson, emerged untouched.

Some evidence, based on the mine inspector’s report written just a er the explosion, suggests that the men had run directly into the a erdamp. ey didn’t know from which direction the explosion had come, and in e ect, ed straight to their deaths.

READ MORE

My

Loving Vigil Keeping

by Carla Kelly (Cedar Fort, 1992)

This historical romance, based on the Scofield Mine disaster of 1900, features Della, a young woman who takes a teaching position up in the Utah town above Scofield for a year. She gives up the comforts of bustling Salt Lake City to teach school in the rural coal mining town. When tragedy strikes in the Scofield Mine, Della’s life will be changed forever.

History Of The Scofi eld Mine Disaster: A Concise Account Of The Incidents And Scenes That Took Place At Scofi eld, Utah, May 1, 1900 by James W. Dilley (Kessinger Publishing, republished in 2009)

Originally published in 1900, the book provides an account of the events leading up to the disaster, the rescue e orts and the aftermath. Dilley provides detailed information about the mining industry in Utah at the time and the conditions that led to the disaster.

The Next Time We Strike: Labor in Utah’s Coal Fields, 1900-1933 by Allan Kent Powell (University of Colorado Press, 1992)

In the traumatic days that followed the disaster, the surviving miners began to understand that they, too, might be called to make this ultimate sacrifice for mine owners and begin a struggle for unionization. The Next Time We Strike explores the ethnic tensions and nativistic sentiments that hampered unionization e orts even in the face of mine explosions.

As bodies were hauled out of the mine, wives and children dri ed up the hill. Some bodies, burnt and mangled beyond recognition, could not be identi ed. Row upon row of corpses lay on the ground. Some were loaded onto a boxcar and hauled away to be stored at the schoolhouse in Sco eld, and news of the tragedy spread across the West. e tally of the dead revealed some horri c numbers: Nine members of the Luoma family died. e Hunters lost 11. In total, 107 widows, 270 children without fathers and three orphans.

A large proportion of these were Finnish families. Life had been brutal enough, with a dangerous oceanic crossing and a di cult trek across the continent to Utah. And there were the slurs and insults. But nothing compared to having the fathers, sons, husbands, brothers and nephews snatched away.

NOW, THE UNDERTAKERS DESCENDED ON THE TOWN.

Mine safety in the early 20th century was understandably not as advanced as today. Yet it wasn’t primitive, either. Requirements for ventilation, escape routes and levels of noxious gasses were enforced. e state had a mining safety inspector, and in 1897, Gomer omas visited the mine, giving it a clean bill of health. His investigation of the accident was far from conclusive. But a er examining singed timbers, debris and charred corpses, he concluded that someone in No. 4 inadvertently ignited gunpowder, touching

THE RUINS REMAIN

One-hundred years after the horrific mining disaster at the Winter Quarters Mine vestiges and evidence of the event can still be found at the site. The Library of Congress maintains an archive of images (above) and mine schematics (left) from the Federal Bureau of Mines investigation— which wasn’t fully completed until 1936.

o an even larger blast when it mingled with the coal dust hanging in the air. Coal dust is highly combustible, but enough water vapor in the air will keep it under control. e air in the Winter Quarters mine, however, had been dry and thick with dust. “ e blast shot down along the main and main-back entries of No. 4 mine, gathering combustibles, such as dust, powder, etc., within reach,” omas wrote. “Part of the blast shot out to the surface through No. 4 tunnel and air sha , and part went through No. 1 mine.”

...IT WOULD TAKE OTHER EXPLOSIONS, AND MORE DEATHS, INCLUDING A 1924 EXPLOSION AT CASTLE GATE, UTAH, KILLING 172 BEFORE ANYONE WOULD TAKE COAL DUST SERIOUSLY.

In 1936, Federal Bureau of Mines investigator Daniel Harrington— who had also worked at Winter Quarters following the explosion— dra ed a report on the disaster, based on extensive research. “Two men, wearing the old-time oil lamps, were making up some cartridges of black blasting powder at a point in their workroom where they had at least three, and probably more, 25-pound kegs of black blasting powder available,” he wrote. “Presumably on making up the charge, the ame of their open light in some way or other came in contact with the granular black blasting powder and the explosion was precipitated with the resultant loss of 200 lives.”

e Finns were destitute. Many were in deep debt to the company, owing money for housing and supplies from the company store. Sometimes, as much as 95% of a worker’s pay had been deducted to pay o these debts. What had been a hardscrabble existence suddenly became unbearable.

Funeral trains rolled out of Sco eld, heading east to Colorado and north to Salt Lake City. e mining company provided the co ns and the clothes and forgave families’ debts at the company store. e company also o ered $500 to each family, in exchange for agreements to not hold it liable for further damages.

A few days a er the explosion, a Lutheran minister came down from Wyoming to preside over the funeral. Mormon o cials came to town to conduct their funerals. Even in death, the community

remained segregated. at evening, clouds rolled into the valley and the winds picked up. Sheets of rain forced the last of the mourners indoors.

e Sco eld disaster highlighted the dangers of concentrated coal dust. Up to that point, the chief culprit in mine disasters had been a buildup of methane gasses. Yet a er Sco eld, miners, companies, inspectors and o cials began to look into the possibility that coal dust was more than a minor irritant. But it would take other explosions, more deaths, including a 1924 explosion at Castle Gate, Utah, killing 172, before anyone would take coal dust seriously.

e Sco eld explosion also focused attention on the perilous conditions of mine work. Miners in the area staged an unsuccessful strike the following year, but set the wheels in motion for reform. Real change in the industry did not occur until 1933, following a major national strike.

But take a walk through Sco eld’s cemetery on a warm, still day, something much like the morning of May 1, 1900. Under the hillsides around you, seams of coal are locked in darkness. Underfoot, men and boys, locked in darkness.

DUST TO DUST.

Park City

HISTORY IN PLAIN SIGHT

Driving Highway 224 in Park City provides excellent views of the beloved, often flag-adorned, landmark, but what’s the story behind the McPolin Family Barn?

BY BRANDI CHRISTOFFERSEN

IT WAS 1922, and the nal board was put in place on the majestic white barn. e timber had been salvaged from a tailings mill, and the pieces were assembled without nails. e 7,468 square-foot barn was state-of-the-art with its dairy operations, livestock housing and hay storage all under one roof. e McPolin family stood proudly together and smiled at the nished product. Over the next 100 years, the McPolins’ barn would pass through multiple owners and survive the ravages of time, a nearby re and the modern real estate development boom.

The iconic Park City landmark known as the ‘White Barn’ has a long history and is a unique example of community preservation.

PARK CITY

Long before the construction of e White Barn—as it would soon be known— the McPolins made their mark on the booming mining town of Park City. “Dan and Isabelle McPolin were true entrepreneurs,” says Rebecca Ward, Friend of the Farm Committee Member “By the turn of the 20th century, the couple owned a saloon on Main Street, along with the Park City Bottling Works, a lumber yard, a boarding house and many additional businesses.” e McPolins’ business savvy extended to real estate as well. In 1897, Dan purchased 80 acres from the McLane homestead for $600 and an additional 80 acres in 1901 for $750. ( e equivalent today to about $49,000 for 160 acres, which boggles the mind.)

At rst, they used the land for cattle grazing and raising hogs. However, by the early 1920s, Dan’s son, Patrick, wanted to try his hand at dairy farming. Dan encouraged the endeavor and soon the family owned 20 dairy cows and began building the large barn. A er its completion, it was time to focus on a farmhouse. As luck would have it, the Silver King Con Mill had a vacant 400 square feet o ce, located in Prospector Square. e McPolins cut the building into two pieces, placed it on a wagon and

transported it to their farm.

Once they reassembled the structure, Patrick and his wife moved their belongings and their two children into the home. In 1925, a baby girl was born in the cottage. Before long, the young family and the farm were thriving and prosperous.

By 1947, the McPolin children had grown and moved away, and the McPolins sold the farm to Dr. D.A. Osguthorpe, a local veterinarian. Upon purchasing the property, Osguthorpe—known to the locals simply as “Doc”—grew the herd to 100 cows and increased the dairy production.

In a 2001 interview, Osguthorpe discussed the rst time he saw e White Barn. “My grandfather was running cattle in the head of Mill Creek. He received a postcard from McPolin that some of his cattle had got down to their ranch in Park City. is was in 1926. We rode horses from the head of Mill Creek down to the McPolin Ranch and got the cattle out of their pasture. I saw this large barn, and I was just [6 years old.] It looked massive to me. I said, ‘Oh wouldn’t it be great to own a ranch like this, a barn like this?’ And in 1947, I owned the ranch!”

A er purchasing the property, Osguthorpe and his family lovingly ran the 160-acre farm. In 1953, Osguthorpe

IF YOU GO

The McPolin Barn 3000 UT-224, Park City

Visiting the White Barn

Self-guided and guided tours are available. “Right now we have six regular events we run at McPolin Farm,” explains Galvin.

June 15

The Barn Door Open Event: Explore the barn, plus enjoy food, dancing and music.

July 13, Aug. 10 and Sept. 14

Barn and Farmhouse Tours: Docents take you on a journey of the farm’s history.

Oct. 5

Scarecrow Festival: Build your own scarecrow, while enjoying cookies and cider.

February 2025

Full Moon Snowshoe Hikes: Enjoy a chili dinner followed by a two-mile beginner/ intermediate hike. To learn more about upcoming events, go to parkcity.org

The McPolin Barn is open to visitors and hosts special events throughout the year.

Let’s Step Outside

Three roadhouse taverns on the Wasatch Back

BY TONY GILL

I love walking into a bar and feeling like someone might hit me with a pool cue because of my opinion on Major League Baseball’s designated hitter rule (it’s terrible, by the way). Maybe I’m hoping to find Patrick Swayze and Sam Elliott working as coolers while Jake and Elwood Blues croon from behind a screen of chicken wire. Maybe I’m just looking for some grit now that Park City has gone all in with luxurious pseudo-cowboy vibes. Whatever my motivation, I toured Summit County’s roadhouse taverns searching for authenticity and returned with an epic expense report in the name of “journalism.” Remember your Swayze: “All you have to do is follow three simple rules. One, never underestimate your opponent. Expect the unexpected. Two, take it outside.” One more rule that Swayze’s James Dalton didn’t have on the list in the 1989 film Road House—take a ride share.

BACK 40 RANCH HOUSE GRILL

The 80-year-old ranch house right off US-40 isn’t some Podunk bar with banjo music in the background. Turns out it’s a farm-to-table restaurant that sources local ingredients from Circle Bar Ranch, Heber Valley Cheese and Westos Bakery, to name a few. I’m a meatloaf aficionado, and the one here didn’t disappoint. Bottom line: Not the first place I’d go looking for a drink, but there’s legitimately great food with a setting to match.

1223 US-40, Heber, 435-654-3070, back40utah.com

THE NOTCH

An institution around these parts, the Notch is famous for incredible burgers and a great cowboy bar sensibility with live music on the weekends. The under-the-radar highlight is the menu full of smoked meats from the Samak Smoke House, which is just down the road. I had the BBQ Pulled Pork Sandwich with a side of flashbacks to a full belly in Austin. Bottom line: Best place to pair a good meal with a rowdy feel.

2392 E. Mirror Lake Hwy., Kamas, 435-783-6244, thenotchpub.com

BUNNY’S BAR AND GRILL

I’ll admit to feeling like a bit of an imposter stepping out of a chartered Hyundai Santa Fe and into a bar filled almost entirely with motorcyclists, but nobody gave me a sideways glance. Feast on free popcorn and affordable brews, like I did, if you want to take it easy on the pocketbook. But they have an expansive menu if you want added fare to pair with friendly conversation. Bottom line: Best bar to break in your branded leather motorcycle jacket, whether you know how to shift or not.

36 S. Main St., Coalville, 435-336-5373

Back 40 Ranch Grill

Road House, Patrick Swayze (center), 1989

One Pizza to Rule Them All

We tried four Park City pizza institutions in search of the best slice

BY TONY GILL

Pizza is the greatest food ever devised by humankind. It’s a perfect ski-town delicacy, versatile, exible and equally at home served as the centerpiece of an après-ski feast as it is when scarfed down cold as a part of a balanced powder-day breakfast. A quick Google query returned more than 20 results for Pizza in Park City. Where is one to start? I utilized the methods of serious investigative journalism, visited numerous pizzerias, consumed thousands of calories of cheese and consulted with a coterie of highly unquali ed individuals to nd Park City’s best pizza. You’re welcome.

THE CONTENDERS

• Maxwell’s East Coast Eatery

• Este Pizza

• Fuego Pizzeria

• Davanza’s

REQUIREMENTS FOR INCLUSION IN THIS ASSESSMENT

1. Makes delightful pizza

2. Not a national chain

3. Suitable for carry-out

4. I was able to find the time to eat there during this investigation.

CRUST CHEESE TOPPINGS HIGHLIGHT

MAXWELL’S EAST COAST EATERY

ESTE PIZZA

Admirably chewy, but ask for extra crispy if you prefer more support.

May have stumbled across a leftover truckload of ricotta.

Loaded like a VW Beetle during a crosscountry move.

Perfection even a persnickety Mets fan could love.

FUEGO PIZZERIA

Old-world, woodfired dough.

DAVANZA’S No folding required here.

Picked up one of those ricotta cases that fell o the back of the truck.

Like a skilled carpenter, knows the right tool for the job.

Anything beyond mozzarella is heretical.

Laid on thicker than a bad Boston accent in an A eck movie.

The “Eddie Would Go” has sublime Italian sausage.

AMBIENCE

Suitable for being emotionally volatile while watching sports.

The “New Jersey Combo” is authentic: everything you need and nothing you don’t.

Top-shelf antipastoquality stu .

Balanced like Simone Biles during a floor routine.

Outdoor seating is prime in the warmer months.

The “Wasatch” perfectly marries pancetta, garlic and pineapple. It’ll inspire you to order a Peroni with that pizza.

Heaps of red onions and cilantro make the “BBQ Chicken” sing.

Bonus points for being ski in, ski out.

On The Table

Rise of the BreakfastOnly Joint

Breaking your fast is trendy again

BY LYDIA MARTINEZ

FORGET INTERMITTENT FASTING.

Breakfast is back (if Salt Lake City has anything to say about it). With multiple breakfast/brunch/daytime-only joints popping up in the past year, the first meal of the day is still the most important. And to help you along on your breakfast quest, here are some newer favorites that are well worth the rise and shine before the grind. But be sure to go early. All of these spots are only open through the early afternoon.

FRANKIE & ESSL’S

The best breakfast sandwich in town

Macy and Clint McClellan, co-founders and owners of Frankie and Essl’s were inspired by the breakfast sandwich shops of the Pacific Northwest and decided that our fair city needed a spot to call our own. They also wanted the name to feel personal. “Our dog’s name is Frankie. And Essl’s stands for Egg Sandwiches Salt Lake,” says Clint. “I wanted it to feel a little bit more cozy and small town,” adds Macy. “It’s why we went with that name.”What sets Frankie and Essl’s apart? Hands down. It is the darn good food. The menu is small. On purpose. With just five sandwiches on the menu, every ingredient has to be just so. “We knew we wanted to be in a really small space to make sure that we could perfect every little thing,” says Clint. “We spent a lot of time with sourcing every ingredient that we use, including the bread, which is very

WHY GO: YOU’LL HAVE DELICIOUS FOOD IN HAND QUICKLY WITH NO FUSS

FEATURING: TWO EGGS ON EVERY SANDWICH

WHAT TO EXPECT: WARM HOSPITALITY, WHITE SPACE, QUALITY FOOD, GOOD VALUE, AND FAST SERVICE

WHAT TO GET: SAUSAGE, EGG & CHEESE SANDWICH | CANADIAN BACON, EGG, & CHEESE SANDWICH

HOURS: WEDNESDAY

THROUGH SUNDAY FROM 7 A.M. TO 1 P.M.

important to us, and then trying to make sure that the ratios of the meat fillings and the textures and everything go together.”

From the local brioche bun, high-quality butter, spiced honey sausage (that is made just for their shop), house aioli, and even a cured pork loin for the Canadian bacon sandwich building block is carefully selected. “Our sausage sandwich is our most popular,” says Macy. “We’re proud of that, too. We came up with a bunch of different ideas to develop our sausage recipe. We’re really happy with that landed. It’s sweet, it’s spicy. I think it’s a nice balance.”

The Frankie and Essl’s team is dedicated to service and quick ticket times. After all, when you want breakfast, you want it now. “We focus on our customer service with the cashiers and our managers who talk to everybody as much as possible, trying to be more integrated in the local community,” says Clint. “I think the three things that we get the most feedback on are: One is people love our food. Two, they love how fast we are. And three, they love the people that are on our team.”

What’s next at Frankie & Essl’s? Biscuit sandwiches. And we can’t wait.

When you go: Frankie and Essl’s 490 E. 1300 South, SLC Instagram: @frankieandessls

Clint and Macy McClellan are the founders of Frankie and Essl’s.

Canadian bacon, egg and cheese sandwich on a beautiful brioche bun at Frankie and Essl’s.

WHERE TO EAT

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

SALT LAKE CITY & THE WASATCH FRONT

American Fine Dining

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

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Bambara–202 S. Main St., SLC, 801-3635454. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.

MEET ME AT BAMBARA

Indulge in the in-house cured meat program, paired with cheese expertly; and we love the Prosciutto Beignets.

The Charleston –1229 E. Pioneer Rd., Draper, 801-550-9348. thecharlestondraper.com Offering gracious dining in Draper, Chef Marco Silva draws from many culinary traditions to compose his classic and exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in a historic home surrounded by gardens, is lovely and we love his high standards: No kids under 12 during evening hours and an indoor dress code.

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

Grand America –555 S. Main St., SLC, 801-2586000. grandamerica.com, laurelslc.com. Grand America Hotel’s Laurel Brasserie & Bar is one of the dinner/nightlife stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger.

GENERAL TSO’S CAULIFLOWER

Listed simply as “Cauliflower” under the hot section of HSL’s menu, this must-share plate is cauliflower topped with sriracha vinaigrette, pickled Fresno chilies, fresh frisée and cilantro.

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

La Caille–9565 Wasatch Blvd., Sandy, 801-9421751. lacaille.com. Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself.

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Log Haven – 6451 E. Mill CreekCanyon Road, SLC, 801-272-8255. log-haven.com

Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David Jones has a sure hand with American vernacular and is not afraid of frying, although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods.

2024 DIN I NG AWARD Pago –878 S. 900 East, SLC, 801-532-0777. pagoslc.com Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.

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

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

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

American Casual

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

UNCLE JEFFI’S

East meets West at Anny Sooksri’s new Thai-American diner

Sharing a parking lot with their signature restaurant, FAV Bistro, is Uncle Jeffi’s, the latest concept by Anny Sooksri and Jeff Kelsch. Walking in, you’ll feel like you’ve stumbled into a classic small-town breakfast joint, with colorful booths, a dash of kitsch, and the smell of pancakes. But look at the menu, and you’ll quickly realize that Uncle Jeffi’s is 100% unique.

Jeff and Anny, the owners of FAV Bistro,

Tea Rose Diner, Chabarr Beyond Thai, and now, Uncle Jeffi’s literally met over breakfast. “When I met Anny at Tea Rose, she was doing breakfast there,” says Jeff. “And that’s what I was there for. Breakfast at Tea Rose.” It was love at first sight for Jeff, combined with a love they both share for food. So when the lease came up at the restaurant pad across the parking lot from FAV Bistro, they decided to open a Thai-inspired restaurant that is only open for breakfast and lunch.

Named after Jeff, he explains, “A lot of our employees in their culture, mostly Thai and Laos, would call someone like me, ‘uncle,’ as part of their family. Most of them call me Pa, or ‘Kumpaw’, which is Dad, but

When you go:

Uncle Jeffi’s

1968 E. Murray Holladay Rd., Holladay bestthaifoodinutah.com/uncle-jeffis

WHY GO: THE ONLY PLACE IN TOWN WE KNOW TO GET A THAISTYLE BREAKFAST

WHAT TO EXPECT: RETRO COLORS, BREAKFAST AND LUNCH, SWEET AND SAVORY WITH AN INTERNATIONAL BENT

their kids will call me Uncle. That’s actually ‘Lung’ Jeff. So, Anny liked the idea of calling it Uncle Jeffi’s. Because I like breakfast so much, she wanted to name it after me.”

As a fan of breakfast, there is plenty here to love. “I think the best way to describe the uniqueness of Uncle Jeffi’s is we make it so that you can upgrade. You could do a slab of corned beef, you could do a soft shell crab, you could do shrimp, you could do salmon with your hashbrowns and eggs. Things like that, that I don’t think I’ve seen anybody else do.”

Even classic diner fare like an omelet gets a culinary upgrade. The Thai Omelet has coconut milk mixed in with the eggs for extra creaminess. For the ultimate bowl of comfort food, get the Thai Jok (pronounced joke), which is a savory rice porridge made with broth, that comes with chicken, or pork and an egg that gets mixed in.

Scallions, ginger, cilantro and carrots make it the most comforting breakfast bowl. Start with Anny’s famous steamed dumplings, or get the Kow Munn Gai Tord with Sweet Chili Sauce. The garlic rice that comes with it is the best-kept secret. While you’re there, get one of Jeff’s house-brewed kombuchas or some Thai coffee or Thai iced tea.

WHAT TO GET: JOK (A HOT RICE PORRIDGE) | THAI FRIED EGG | LOADED TATER TOTS

HOURS: DAILY FROM 7 A.M. TO 3 P.M.

Pancakes, fried chicken, Thai-fried egg and Jok (hot rice porridge).

Anny Sooksri and Jeff Kelsch, founders of Uncle Jeffi’s.

Citris Grill–3977 S. Wasatch Blvd., SLC, 801277-6113. citrisgrill.com. Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds.

Central 9th Market 161 W. 900 South, SLC, 385-332-3240. central9th.com. More bodega than restaurant, Central 9th’s breakfast sandwich is probably the best you’ll have outside of New York City. You can also grab a sandwich from the more-than-just-breakfast deli menu and head next door to Scion or Water Witch to eat up.

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

Left Fork Grill –68 W. 3900 South, SLC, 801266-4322. leftforkgrill.ipower.com Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

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

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

Roots Café –3474 S. 2300 East, Millcreek, 801-2776499. rootscafeslc.com A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

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Copper Onion –111 E. Broadway, Ste. 170, SLC, 801-355-3282. thecopperonion.com. An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials.

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Cucina–1026 E. 2nd Ave., SLC, 801-3223055. cucinawinebar.com Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass lists.

The Dodo–1355 E. 2100 South, SLC, 801-486-2473. thedodorestaurant.com. It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche. And our raspberry crepes were great. Yes, I said crepes.

Epicure – 707 E. Fort Union Blvd., Midvale, 801748-1300. epicureslc.com American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

MORNINGS AT HUB & SPOKE

Try the Francesinha, a Portuguese sandwich with ham, sausage, short rib and Swiss cheese on toast with a tomato-beer sauce and topped with a sunny-side-up egg to make it breakfast! And, of course, get a Bloody Mary. It’s brunch!

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

Little America Coffee Shop –500 S. Main St., SLC, 801-596-5700. saltlake.littleamerica.com. Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop.

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

Moochie’s Meatballs –232 E. 800 South, SLC, 801-596-1350; 2121 S. State St., South Salt Lake, 801-487-2121; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com. This itty-bitty eatery/take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll.

Nomad East–1675 E. 1300 South, SLC, 801-8839791. nomad-east.com Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have). Chef Justin is a salad wizard. Fun and excellence combined.

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

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Oquirrh –368 E. 100 South, SLC 801-3590426. oquirrhslc.com Little and original chefowned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

The Park Cafe –604 E. 1300 South, SLC, 801487-1670. theparkcafeslc.com The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.

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

Ruth’s Diner–4160 Emigration Canyon Rd., SLC, 801-582-5807. ruthsdiner.com. The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal, and the chocolate pudding should.

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

Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton, 801-533-9977. silverforklodge.com. Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

Stella Grill –4291 S. 900 East, SLC, 801-2880051. stellagrill.com A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-andtrue. The careful cooking comes with moderate prices. Great for lunch.

Tiburon –8256 S. 700 East, Sandy, 801-255-1200. tiburonfinedining.com Servings at Tiburon are large and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden.

Tradition –501 E. 900 South, SLC, 385-202-7167. traditionslc.com Plan your meal knowing there will be pie at the end of it. Snack orange rolls, scotch eggs, baconmac fritters and funeral potatoes. Chicken fried steak, braised pork, chicken and dumplings are equally homey. Then, pie.

When you go:

Marmalade Brunch House

535 N. 300 West, SLC marmaladebrunchhouse.com

MARMALADE BRUNCH HOUSE

Glam for the ’gram plus cocktails

Walking into Marmalade Brunch House will turn you into an Instagram girlie, even if you aren’t on Instagram. This place is designed to show up and show off. With moody dark walls, pink and teal velvet chairs, marble tabletops, and splashes of gold and neon, every section is tailor-made for a photo opp. Owners (and brothers) Chris and Nelson Madrill decided that they wanted to focus strictly on brunch when they decided to open their restaurant. “Brunch seemed to be growing popular [again], and we wanted a little decorative spot to bring everyone together in the neighborhood.” This is the type of place you come with friends for a lazy brunch with cocktails, but it is lovely for breakfast meetings during the week as well. The restaurant, named after the up-and-coming Marmalade district where it is located, rather than the preserve, focuses on French-American breakfast

cuisine. You’ll fi nd Utah versions of French classics, such as Croque Madame or a Ratatouille Hash and Eggs. For those who like their breakfast on the savory side, Chris recommends the Brie Bacon Jam Burger or the Biscuits and Gravy. Marmalade Brunch House shines in the breakfast sweets department. They are known for their Blueberry and Lemon Curd Pancakes with house-made curd, and their Beignets come with freshly made seasonal jam.

When it comes to beverages, Chris talks about how they wanted both cocktails and specialty non-alcoholic drinks. “We put our minds together and came up with good fruity drinks you can’t fi nd anywhere else. With our little fun twists on them,” he says. “A lot of people have always loved our mocktails. We use fresh berries and fl avorings to keep the taste as high quality as possible.” With cocktail names like Sweet Pea Tea, Cuddle Buddy, and, of course, Lady Marmalade, you can just imagine the photo-worthy drinks. And the mimosa bar comes with options like blueberry, strawberry, green apple, lychee, hibiscus and mango.

WHY GO: GO FOR THE VIBES AND THE SIPS WITH THE GALS

FEATURING: THE BEST-NAMED COCKTAILS IN TOWN

WHAT TO EXPECT: STUNNING DECOR, A TOUCH OF NEON, FRESH FLOWERS, LOTS OF PINK, BREAKFAST SWEETS

WHAT TO GET: BEIGNET BASKET | BLUEBERRY & LEMON CURD PANCAKES | BRIE BACON JAM BURGER

HOURS: DAILY 7 A.M. TO 3 P.M.

Beignet basket, brie bacon jam burger and blueberry lemon curd pancakes.

Chris and Nelson Madrill, owners of Marmalade Brunch House.

PHOTOS BY ADAM FINKLE

Make it a boozy brunch with the house Mimosa Bar.

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Urban Hill –510 S. 300 West, SLC, 385295-4200. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.

URBAN HILL’S BRUNCH

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

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

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

Bakeries

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

The Bagel Project –779 S. 500 East, SLC, 801906-0698, bagelproject.com “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get.

Biscotts Bakery & Cafe –1098 W. Jordan Pkwy. #110, South Jordan, 801-890-0659; 6172 W. Lake Ave., South Jordan, 801-295-7930. biscotts.com. An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice.

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

City Cakes & Cafe–1860 S. 300 West, SLC, 801-359-2239. 7009 S. High Tech Drive, Midvale, 801572-5500. citycakescafe.com. Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac ‘n’ chezah.

Chip Cookies 155 E 900 S #101, SLC, 801-8892412. chipcookies.co. Probably the only gourmet cookie delivery company that began out of pregnancy cravings. Try the weekly specialty cookies or one of the original flavors. Delivery, pick-up and catering available.

Eva’s Bakery –155 S. Main St., SLC, 801-3553942. evasbakeryslc.com A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.

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

Granary Bakehouse –1050 E. 900 South, SLC, 385-212-4298. granarybakehouse.com. The classic bakery sells beautifully lamenated baked goods, does not skimp on the quality of the baked artisan breads and sources local ingredients.

Gourmandise–250 S. 300 East, SLC, 801-3283330, 725 E. 12300 South, Draper, 801-571-1500. gourmandise.com This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home.

La Bonne Vie –555 S. Main St., SLC, 801-2586708. grandamerica.com Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit.

Mrs. Backer’s Pastry Shop –434 E. South Temple, SLC, 801-532-2022. mrsbackers.com

A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.

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

A vegan-friendly cafe located in an up-and-coming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.

Ruby Snap Fresh Cookies –770 S. 300 West, SLC, 801-834-6111. rubysnap.com. The Trudy, Ruby Snap’s classic chocolate-chip cookie. But it’s just a gateway into the menu of delicious fresh cookies behind the counter at Ruby Snap’s retro-chic shop on Salt Lake’s west side.

So Cupcake – 4002 S. Highland Dr., SLC, 801274-8300 socupcake.com Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

Tulie Bakery –863 E. 700 South, SLC, 801883-9741; 1510 S. 1500 East, SLC, 801-410-4217. tuilebakery.com. You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.

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

Barbecue & Southern Food

Pat’s Barbecue –155 W. Commonwealth Ave., SLC, 801-484-5963; 2929 S. State St., SLC, 385-5280548. patsbbq.com One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.”

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

Sauce Boss Southern Kitchen— 877 E. 12300 South, 385-434-2433 Draper, saucebosssouthernkitchen.com. The menu at Sauce Boss embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, consistent quality and the details: Red Drink (a house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.

The SugarHouse Barbecue Company –

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

Bar Grub & Brewpubs

(Also check our bar listings.)

Avenues Proper Publick House –376 8th Ave., SLC, 385-227-8628. avenuesproper.com It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot.

Bohemian Brewery –94 E. 7200 South., Midvale, 801-566-5474. bohemianbrewery.com

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

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

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

DAVID CHON AT BAR NOHM Best Chef Mountain Region

BAR NOHM is a second-generation version reborn in 2023 after closing due to the pandemic. And nothing is as delightful as a comeback kid. Just call Chef David Chon Rocky Balboa. His food, after all, packs a punch.

An intellectual dining experience of “Anju,” or Korean-style bar bites, the atmosphere is dark academia meets swanky cocktail bar. This makes sense, given Chef Chon’s new partnership with the crew from Water Witch next door (or a pass-through portal).

What sets Bar Nohm apart is the fully visible binchotan grill. Binchotan charcoal burns hotter, cleaner and way better than your runof-the-mill BBQ briquettes. It cooks with a borderline infrared light. A true novelty in Utah, the grill creates a rich smoke and a rapid cook to the food you will want to take advantage of. The food is made for sharing. And for sipping alongside it. Go with a group of three or four and order one of everything.

In Korea, meals out might happen in stages. 일차 (ilcha) is the first meal with some drinks. The second stage, 이차 (icha), is the “second round.” The Bar Nohm website advises, and we agree, “Don’t order too much on the first round because there might be many more.”

WHY GO: Go for unique food, great cocktails and a slow shared meal.

ORDERING TIP: Talk to your server and ask what is new and exciting. They will guide you through and suggest a cocktail to go with it.

WHAT TO GET:

Chef Chon’s menu changes all the time. So we can’t point to a regular stand-out dish you won’t want to miss. Be sure to get every single skewered grilled item on the menu.

IF YOU GO

Bar Nohm, 165 W. 900 South, SLC, barnohm.com

Red Rock Brewing –254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337; 1640 Redstone Center Dr., Park City, 435-575-0295. redrockbrewing.com Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall.

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

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

Breakfast/Lunch Only

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

Finn’s Cafe–1624 S. 1100 East, SLC, 801-4674000. finnscafe.net The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.

Millcreek Café & EggWorks –3084 E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.

Burgers, Sandwiches & Delis

Feldman’s Deli – 2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.

FELDMAN’S SLOPPY JOE

Corned beef and pastrami together in one magical sandwich, topped with Feldman’s house-made Thousand Island dressing and coleslaw.

Pretty Bird Chicken – 146 S. Regent St., SLC; 675 E. 2100 South, SLC. prettybirdchicken.com Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

Proper

Burger and Proper Brewing–865 S. Main St., SLC, 801-906-8604. properburgerslc.com Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

Shake Shack–11020 State St., Ste. B, Sandy, 385-276-3910; 6123 S. State St., Murray, 801-448-9707; shakeshack.com The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all-American favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors.

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

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

Coffee

3 Cups Coffee –4670 S. Holladay Village Plaza #104, Holladay, 385-237-3091. 3cups.coffee With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.

Caffe d’Bolla–299 S. Main St., SLC, 801-355-1398. caffedbolla.com John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker.

Cupla Coffee–77 W. 200 South, SLC, 385-2078362; 1476 Newpark Blvd., Park City, 801-462-9475. cuplacoffee.com The menu at Cupla reflects the owners’ lifestyle of a low-carb and low-sugar diet, without sacrificing taste for health. They roast their own coffee beans, rotated seasonally.

La Barba–155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801901-8252. labarbacoffee.com Owned by locally owned coffee roasters—a favorite with many local restaurants— this little cafe off of George serves coffee, tea, chocolate and pastries.

Logos Coffee –1709 E. 1300 South, SLC, 801657-1383. logos.coffee Logos is a small batch specialty coffee roaster that operates a mobile espresso cart (check social media for location) and a coffee bar that’s open 7 a.m.–2 p.m. everyday.

King’s Peak Coffee – 412 S. 700 West, Suite 140, SLC, 385-267-1890. kingspeakcoffee.com All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.

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

Publik –502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC, 801-355-3161; 210 S. University St., SLC, 385-549-1928. publikcoffee.com Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.

Urban Sailor Coffee –1327 E. 2100 South, SLC, 385-227-8978. urbansailorcoffee.com Urban Sailor Coffee opened its first sit-down coffee shop in Sugar House after originally serving Anchorhead specialty coffee from a mobile coffee cart and Steve Smith tea from a URAL sidecar motor.

Salt Lake Roasting Company –

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

Central & South American

Arempa’s – 350 S. State St., SLC, 385-301-8905. arempas.com Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But— also the same fillings between slices of plantains. And a chocolate filled tequena.

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

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

Chinese & Pan-Asian

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

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

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

DAVE JONES AT LOG HAVEN Best Chef Mountain Region

LOG HAVEN is where we send every out-of-town guest when they want “something special that is Utah.” The atmosphere is beautiful, and the food has been consistently delicious and creative. Tucked away up Millcreek Canyon, Chef Dave Jones is creating cuisine that should be tucked into. With New American cuisine that belies the historical setting, the menu changes seasonally. It ranges from rustic to classic with a twist. One thing is for sure, the service and the food never disappoint.

And what is classic with a twist? Chef Jones does a beautiful Steak au Poivre with bison instead of beef and the crispiest fries on the side for dipping up the sauce. Or carbonara but as risotto with speck, peas, and the classic yolk. Some recent seasonal menu items include Jalapeño Queso Fresco Crab Cakes, Grilled Elk Striploin, and Chef Jones’ Dill Pressed Salmon.

WHY GO: Go for the atmosphere. This is impress with your best, date night out, exceptional occasion dining.

INSIDER’S TIP: Save room for dessert. And don’t share.

WHAT TO

GET:

Chef Jones is known for his meat. Beef. Duck. Pork. Lamb. Bison. Elk. You can’t go wrong. It will be hard to narrow down, so choose the side dishes that sing to your soul.

IF YOU GO

Log Haven, 6451 E. Millcreek Canyon Rd., SLC, log-haven.com

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

Indian

Italian & Pizza

Arella Pizzeria –535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño.

J. Wong’s Bistro –163 W. 200 South, SLC, 801-350-0888. jwongs.com Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck.

Bombay House –2731 E. Parley’s Way, SLC, 801581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. bombayhouse.com This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.

FUSION AT ITS BEST

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

French & European

Bruges Waffle and Frites–336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801486-9999. brugeswaffles.com The original tiny shop turns out waffles made with pearl sugar. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus.

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

Franck’s –6263 S. Holladay Blvd., SLC, 801-2746264. francksfood.com Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.

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

Monsieur Crêpes –1617 S. 900 East, SLC, 787-358-9930. monsieurcrepesut.us This French-style creperie offering both savory—Brie, prosciutto, tomato— and sweet—whipped cream, fruit, chocolate—fillings. The charming cafe comes with a very pretty patio.

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

Himalayan Kitchen – 360 S. State St., SLC, 801-328-2077; 11521 S. 4000 West, South Jordan, 801-254-0800. himalayankitchen.com. IndianNepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

Kathmandu–3142 S. Highland Dr., SLC, 801-466-3504; 250 W. 2100 South, SLC, 801-9354258; 863 E. 9400 South, Sandy, 801-981-8943. thekathmandu.net Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

Royal India –10263 S. 1300 East, Sandy, 801572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

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

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Saffron Valley – 1098 W. South Jordan Pkwy., South Jordan, 801-438-4823; 479 E. 2100 South, SLC, 801-203-3754. saffronvalley. com Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. The SLC location combines the best of her others: Indian street food, classics and the Indian-Anglo bakery.

Tandoor Indian Grill–3300 S. 729 East, SLC, 801-486-4542; 4828 S. Highland Dr., Holladay, 801-9994243. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Bricks Corner –1465 S. 700 East, SLC, 801-9530636. brickscornerslc.com Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

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

2024 DIN I NG

Caffé Molise & BTG Wine Bar–

AWARD

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

Caputo’s Market & Deli –314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801486-6615; 4670 Holladay Village Plaza, Holladay, 801272-0821. caputos.com. A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.

Carmine’s Italian Restaurant –2477 Fort Union Blvd., SLC, 801-948-4468. carmines. restaurant Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for pictureperfect pairings.

Cucina Toscana –282 S. 300 West., SLC, 801-328-3463. toscanaslc.com This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal.

Este Pizza–2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. estepizzaco.com

Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

Matteo –439 E. 900 Sout, SLC, 385-549-1992. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.”

The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto. Nuch’s Pizzeria–2819 S. 2300 East, Millcreek, 801-484-0448. nuchspizza.com A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

ALI SABBAH AT MAZZA CAFE

Best Chef Mountain Region

A FINALIST in 2023 for the James Beard Awards, Ali Sabbah from Mazza is a culinary gentle giant. A mentor to many a restaurant owner and one of the kindest people you’ll ever meet, Ali brings Lebanese comfort food into a warm dining experience. Chef Ali is a Salt Lake City staple with courteous service and food that has been warming bellies for 24 years.

Dining at Mazza should be approached like you are sitting down at your favorite Uncle’s table for dinner. Small dishes should come out and get passed around the table to share. Share a bottle of wine, and don’t miss out on mezze. Entrees should be shared as well. If you are trusting, and if Chef Ali is there, you can ask him to order for you. He will create a beautiful spread from start to finish. Wear loose pants. You will need the room. While the food may feel like pure comfort food, the quality and craft that goes into it is why Chef Ali is a multi-year nominee.

WHY GO: Go in jeans on a Tuesday night and get a sandwich and fries. Dress up and go on a date on the weekend and have a stunning multicourse repast. Both are allowed.

INSIDER’S TIP: Call and make a reservation. The dining room is tiny, and tables fill up fast, while diners tend to linger.

WHAT TO GET: If you think you don’t like falafel because it is dry and crumbly, give it another chance here. It is the best in town, by far. The Shawarma is delicious. And if you are looking for something extraordinary, order the Mazza Lamb Shank because this description doesn’t do it justice, “braised in our special blend of aromatics, spices, wines and liqueurs to a perfect tenderness.”

IF YOU GO

Mazza Cafe, 1515 S. 1500 East, SLC, mazzacafe.com

POLPO CROCCANTE AT OSTERIA AMORE

The crispy octopus at Osteria Amore is a decadent treat with potato cream, confit cherry tomatoes, sage and aioli sauce.

Osteria Amore –224 S. 1300 East, SLC, 385270-5606. osteriaamore.com An offshoot of the evergrowing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

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

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

Pizzeria Limone –613 E. 400 South, SLC, 801-953-0200; 1380 E. Fort Union Blvd., Cottonwood Heights, 801-733-9305; 11464 S. Parkway Plaza Dr., Ste. 100, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801-666-8707. pizzerialimone.com The signature pie at this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good.

Pizza Nono –925 E. 900 South, SLC, 801-7023580. pizzanono-slc.com. Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.

Salt Lake Pizza & Pasta –1063 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com. And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name.

Slackwater Pizza –684 S. 500 West, SLC, 801-386-9777. slackwaterpizzeria.com The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.

Settebello Pizzeria–260 S. 200 West, SLC, 801-322-3556. settebello.net

Every Neapolitan-style pie here is hand-shaped by a pizza artisan and baked in a woodfired oven. And they make great gelato right next door.

Sicilia Mia – 4536 S. Highland Dr., Holladay, 801-274-0223; 895 W. East Promontory, Farmington, 385-988-3727. siciliamiautah.com A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

Siragusa’s Taste of Italy –4115 Redwood Rd., Taylorsville, 801-268-1520. siragusas. com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

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

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

Tuscany –2832 E. 6200 South, SLC, 801-2779919. tuscanyslc.com. This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake.

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2024

AWARD

Valter’s Osteria –173 W. Broadway, SLC, 801-521-4563. valtersosteria. com Although the restaurant’s namesake, Valter Nassi, passed away in 2022, the restaurant remains a living monument to his effervescent personality. His legacy of service and quality continues to inspire and delight.

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Veneto Ristorante –370 E. 900 South, SLC, 801-359-0708. venetoslc.com. This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.

Japanese

Aqua Terra Steak + Sushi –50 S. Main St. #168, Salt Lake City, 385-261-2244. aquaterrasteak. com Aqua Terra’s menu features premium steak and wild game cuts, a wide range of sushi, omakase and crispy rice, an array of classic and sake cocktails and wine offerings in a chic, art-deco setting.

Kaze –65. E. Broadway, SLC, 801-800-6768. kazesushiut.com. Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combos. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.

open tuesday – saturday 7:30am – 3:30pm 1059 east 900 south salt lake city, utah granarybakehouse.com @granarybakehouse_slc

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

TABLE X BREAD Outstanding Bakery

TABLE X BREAD is the little sister of Table X (also a former nominee). Located on the ground floor of the well-known restaurant, the bakery has limited hours but is well worth a visit. Born out of pandemic ingenuity, the team at Table X started schlepping their in-house bread for pickup when restaurants were closed. But due to high demand, they opened the shop in the basement and haven’t looked back.

The bakery team includes Nick Tramp, the owner of Table X; Alexa Chandler, the pastry chef; Neil Hopkins, the head baker; and Elyse Smith, the sous chef.

When each loaf of bread takes over 36 hours to make, from fermentation to table, it makes for easier digestion and a nomination for Outstanding Bakery. They sell a few types of bread daily but have special loaves that only show up once a week. From the Table X Sourdough to the SLC loaf, this is the bread you bring as a hostess gift or use to make a latenight butter and jam sandwich.

The descriptions clue you in to just how special their bread is: “Buttermilk + Molasses Rye: This bread is naturally leavened and contains local rye flour. We use our house buttermilk and blackstrap molasses to add depth to the bread’s sourness and increase the sweetness. It is not a sweet bread but rich with complex sourness and nuttiness.” Enough said.

WHY GO: This is the best bread bakery in town.

INSIDER’S TIP: Their sourdough freezes beautifully, so you can always save it for later if you can’t make it through a generous loaf.

WHAT TO

GET:

Make a special Wednesday trip to get the Pullman loaf, a classic French white bread. It is the perfect bread for grilled cheese sandwiches or French toast. This bread contains creme fraiche, butter, and yeast. You can also get Milk Bread on Wednesdays.

IF YOU GO

Table X Bread, 1457 E. 3350 South, SLC, tablexrestaurant.com

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

Kyoto –1080 E. 1300 South, SLC, 801-487-3525. kyotoslc.com The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable.

2024 DIN I NG

AWARD

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

Sake Ramen & Sushi Bar –8657 Highland Drive, Sandy, 801-938-9195. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”

SHOOT FIRST

Salty, tangy and just the right amount of heat— when you order the Spicy Mussel Shooters at Takashi (and you should), do yourself a favor and order them with the quail egg.

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

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

Tsunami –1059 E. 900 South, SLC, 385-900-0288; 7628 S. Union Park Ave., Midvale, 801-676-6466; 10722 River Front Pkwy., South Jordan, 801-748-1178; 1616 W. Traverse Pkwy., Lehi, 801-770-0088. tsunamiutah.com Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.

Yoko Ramen –473 E. 400 South, SLC, 801-8765267. yokoslc.com More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

NICK ZUCCO AT URBAN HILL

Best Chef

Mountain Region

URBAN HILL opened to a lot of fanfare in late 2022. Chef Nick Zucco has solidified his impact on the Utah local dining scene in the year since. With a wood-burning flame grill, liberal use of the Southwestern flavors at his roots, and stunning proteins, Chef Zucco crafted the menu for a year before opening. And you can tell in the refinement and balance of the dishes.

The menu at Urban Hill is seafoodforward, with a beautiful raw bar. Oysters with a cucumber-yuzu mignonette (and the option to add caviar) or a sablefish tartare make for a unique start. Coal-roasted beets take advantage of the wood oven, and housemade pickled vegetables are sprinkled liberally throughout the menu.

Chef Zucco’s Southwestern roots show up in his ingredients, with mole negro, yuca, achiote, black bean huitlacoche, and fermented chiles making their way into dishes. Even something as simple as the skillet rolls are special. Individually oven-baked, they arrive at the table piping hot with house-made salted butter.

WHY GO: Not only did Urban Hill win our “Outstanding Restaurant of the Year” award at Salt Lake magazine plus James Beard recognition, but they also pay a liveable wage, give back to the community, and have the best service of any restaurant in Salt Lake City.

INSIDER’S TIP: Sit at the bar and ask the bartender to make a drink to your taste. It is a pleasure to watch them in action.

WHAT TO GET: The Pork Chop Milanese is thick-cut and decadent. The mac ‘n‘ cheese, while a side dish comes with hatch chilies. And whatever you do, leave room for dessert.

IF YOU GO

Urban Hill, 510 S. 300 West, SLC, urban-hill.com

Mediterranean & Middle Eastern

Café Med – 420 E. 3300 South, SLC, 801-493-0100. medslc.com Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

Layla – 4751 S. Holladay Blvd., Holladay, 801-2729111. laylagrill.com Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

Laziz Kitchen–912 S. Jefferson St., SLC, 801441-1228. lazizkitchen.com There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

Mazza–1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

2024 DIN I NG AWARD

Manoli’s–402 E. 900 South, Ste. 2, SLC, 801-532-3760. manolison9th.com Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

THE GOOD STUFF

You can’t go wrong with some of Manoli’s classic small plates like Dolmades—stuffed grape leaves—and grilled lamb riblets

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

Spitz Doner Kebab–35 E. Broadway, SLC, 801364-0286. spitz-restaurant.com This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination.

Artisanal Italian restaurant, dishes made from fresh ingredients.

SPOTLIGHT

BEARD NOMINEE AND SLMAG WINNER

This year, Utah had six semi-finalists on the 2024 James Beard Foundation List. Winners were announced at a June ceremony in Chicago. Visit saltlakemagazine.com for the latest.

VALTER’S OSTERIA Outstanding Hospitality

WE WERE ALL COLLECTIVELY HEARTBROKEN when Valter Nassi passed away in the fall of 2022. A hospitality giant in Salt Lake City, his legacy of spontaneous service in fine dining lives on in Valter’s Osteria. You will never feel more personally known or cared for than at Valter’s.

The team at Valter’s Osteria has swooped in and lovingly taken up the mantle of thoughtful service. Talk about transcending mere sustenance; they have set a benchmark for gracious hosting that is unmatched in the valley.

WHY GO: Visit Valter’s Osteria to feel gathered around your Italian Nona’s table if your Italian Nona used white tablecloths and had a decadent wine cellar.

INSIDER’S TIP: Be prepared to spend several hours here for dinner. This is not a quick meal type of restaurant. You’ve been informed.

WHAT TO GET: Journey through all the courses when you dine; insalate, zuppe, paste, and secondo. Or gravitate straight to the risotto of the day.

Congratulations to all our Utah-local James Beard Award nominees. Finalists were announced on April 3, with winners will be announced at the awards ceremony in Chicago on June 10, 2024.

Mexican

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

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

La Casa Del Tamal –2843 S. 5600 West #140, West Valley City, 385-266-8729. lacasadeltamalutah.com.

This West Valley Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.

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

Chunga’s–180 S. 900 West, SLC, 801-953-1840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com

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

2024 DIN I NG AWARD

La Cevicheria –123 E. 200 South, SLC, 801-906-0016. @lacevicheriautah. It’s all about the ceviche. La Cevicheria has 11 unique varieties of ceviche (with seasonal flavors weaving in and out). You’ll find ceviche made with shrimp, tuna, whitefish, salmon and octopus. There is even a vegetarian ceviche.

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

Red Iguana and Red Iguana 2 –

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

A BETTER BREAKFAST BURRITO

Red Iguana’s Sunrise Burrito is enough to put most people in a

ON THE TABLE

Rio Grande Café–258 S. 1300 East, SLC, 801364-3302. riograndecafeslc.com As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

Taqueria 27 –149 E. 200 South, SLC, 385-2590940; 4670 S. Holladay Village Plaza, Holladay, 801-6769706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-2662487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Seafood

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

Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC, 801-466-9827. harborslc.com

A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.

Kimi’s Chop & Oyster House –2155 S. Highland Dr., SLC, 801-946-2079. kimishouse. com Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multipurpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

DIN I NG

2024

AWARD

Market Street Grill –

48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

The Oyster Bar –48 W. Market St., SLC, 801531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetgrill.com This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured.

Southeast Asian

Chabaar Beyond Thai –87 W. 7200 South, Midvale, 801-566-5100. chabaarbeyondthai.com. One of Annie Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors.

Chanon Thai Café – 278 E. 900 South, SLC, 801-532-1177. chanonthaislc.com A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

FAV Bistro–1984 E. Murray Holladay Rd., Holladay, 801-676-9300. bestthaifoodinutah.com Cross-cultural food with a menu of fusion dishes based on Thai flavors.

Indochine –230 S. 1300 East, 801-582-0896. indochinesaltlake.com. Vietnamese cuisine is underrepresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

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

My Thai–1425 S. 300 West, SLC, 801-505-4999. mythaiasiancuisine.com My Thai is an unpretentious momand-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do.

BANH MI AT OH MAI

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

Oh Mai –850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801-467-6882, Other Utah locations. ohmaisandwichkitchen.com. Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

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

Pho Thin –7307 Canyon Centre Parkway, Cottonwood Heights, 801-485-2323. phothinslc.com. Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.

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

Pleiku–264 S. Main St., SLC, 801-359-4544. pleikuslc. com This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup.

Sapa Sushi Bar & Asian Grill

–722 S. State St., SLC, 801-363-7272. sapabarandgrill. com Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.

Sawadee Thai –754 E. South Temple, SLC, 801328-8424. sawadeethaiutah.com The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

Skewered Thai –575 S. 700 East, SLC, 801364-1144. skeweredthai.com A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

Tea Rose Diner–65 E. 5th Ave., Murray, 801-6856111. bestthaifoodinutah.com Annie Sooksri has a miniempire of Thai and Asian restaurants across the valley— Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.

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

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

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

Zao Asian Cafe –400 S. 639 East, SLC, 801-5951234; 2227 S. Highland Dr., SLC, 801-467-4113; Other Utah locations. zaoasiancafe.com It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Steak

Christopher’s Prime – 110 W. Broadway, SLC, 801-890-6616. christophersut.com The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the nonbeefeaters.

Fleming’s Prime Steakhouse –20 S. 400 West Ste. 2020, The Gateway, SLC, 801-355-3704. flemingssteakhouse.com. This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order.

Ruth’s Chris Steakhouse – 275 S. West Temple, SLC, 801-363-2000. ruthschris.com This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your buttersizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.

Spencer’s–255 S. West Temple, SLC, 801-238-4748. spencersslc.com The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Vegetarian & Vegan

Rawtopia – 3961 S. Wasatch Blvd., SLC, 801486-0332. rawtopia.com Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

Vertical Diner – 234 W. 900 South, SLC, 801484-8378. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. zestslc.com Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

PARK CITY & THE WASATCH BACK

American Fine Dining

Apex–9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/deervalley Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself.

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

Firewood –306 Main St., Park City, 435-252-9900. firewoodonmain.com Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.

SummerSatisfying Staycation

ON THE TABLE

Glitretind–7700 Stein Way, Deer Valley, Park City, 435-645-6455. steinlodge.com The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.

Goldener Hirsch – 7520 Royal St., Park City, 435-655-2563. aubergeresorts.com/goldenerhirsch

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

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

Mariposa at Deer Valley–7600 Royal St., Park City, 435-645-6632. deervalley.com. (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

Mustang–890 Main St., Park City, 435-658-3975. mustangparkcity.com A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees.

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

Royal Street Café –7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-615-6240. deervalley.com (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.

Tupelo– 1500 Kearns Blvd., Park City, 435-2920888. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the vegan-friendly grilled cauliflower steak with herb-chili pesto.

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

American Casual

Back 40 Ranchhouse–1223 US Highway 40, Heber City, 435-654-3070. back40utah.com For the meatand-potatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.

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

The Blue Boar Inn–1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

The Brass Tag–2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

Eating Establishment –317 Main St., Park City, 435-649-8284. theeatingestablishment.net. Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

Fletcher’s on Main Street – 562 Main St., Park City, 435-649-1111. fletcherspc.com Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout.

2024 DIN I NG AWARD Handle–136 Heber Ave., Park City, 435602-1155. handleparkcity.com Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

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

High West Distillery –703 Park Ave., Park City, 435-649-8300. highwest.com Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food.

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

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

Simon’s at Homestead resort –700 N. Homestead Dr., Midway, 800-327-7220. homesteadresort.com Simon’s boasts a robust menu of smoked meats, wood-fired pizza and local craft beer, while the Milk House offers both classic and unexpected flavors of ice cream, coffee and treats.

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

Bakeries & Cafés

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

Wasatch Bagel Café –1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

Windy Ridge Bakery & Café –1750 Iron Horse Dr., Park City, 435-647-2906. windyridgebakery. com. One of Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs

Burgers & Bourbon–9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/deervalley Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

Red Rock Junction –1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing. com. The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

Squatters Roadhouse –1900 Park Ave., Park City, 435-649-9868. squatters.com Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfas t daily.

Wasatch Brewery–250 Main St., Park City, 435-649-0900. saltlakebrewingco.com This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

Breakfast

2024

DIN I NG AWARD

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

Deer Valley Grocery & Cafe–1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

Woodland Biscuit Company–

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

Continental & European

Café Terigo–424 Main St., Park City, 435-645-9555. cafeterigo.com This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites.

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

Italian & Pizza

Fuego – 2001 Sidewinder Dr., Park City, 435- 6458646. fuegopizzeria.com Off the beaten Main Street track, this pizzeria is a family-friendly solution to a skihungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

Ghidotti’s–6030 N. Market St., Park City, 435-6580669. ghidottis.com Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

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

Japanese/Pan-Asian

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

Yuki Yama Sushi –586 Main St., Park City, 435649-6293. yukiyamasushi.com Located in the heart of Old Town Park City, Yuki Yama offers both traditional japanese dishes and more modern plates. It’s all guided by the steady hands of Executive Chef Kirk Terashima.

Mexican & Southwestern

Baja Cantina –1355 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.

ON THE TABLE

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

Chimayo – 368 Main St., Park City, 435-649-6222. chimayorestaurant.com Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish.

El Chubasco –1890 Bonanza Dr., Park City, 435-645-9114. elchubascoparkcity.com Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters.

Tarahumara –1300 Snow Creek Dr., Ste. P, Park City, 435-645-6005. tarahumararestaurant.com. Some of the best Mexican food in the state can be found in this Park City cafe. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood

Freshie’s Lobster Co.–1915 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.

Rime Seafood & Raw Bar–9850 Summit View Dr., Park City rimerawbar.com Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sun.

Southeast Asian

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

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

Steak

Butcher’s Chop House & Bar –751 Lower Main St., Park City, 435-647-0040. butcherschophouse.com The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

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

Edge Steakhouse –3000 Canyon Resort Dr., Park City, 435-655-2260. westgateresorts.com This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

NORTHERN UTAH

American Fine Dining

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

American Casual

Hearth on 25 –195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com

The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.

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

Table 25–195 25th St., Ste. 4, Ogden, 385-244-1825. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

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

WB’s Eatery –455 25th Street, Ogden, 385244-1471. wbseatery.com Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

Bar Grub & Brewpubs

The Beehive Pub & Grill –255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.

Burgers, Sandwiches & Delis

Caffe Ibi–52 Federal Ave., Logan, 435-753-4777. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

UTAH CLASSIC

Come to sit in the classic log cabin’s dining room or lunch counter and enjoy a familiar comfort: Steak and potatoes with all the fixins, famous fried chicken, housemade rolls served with honey butter and jelly.

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

maddoxfinefood.com. Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.

Chinese

Mandarin–348 E. 900 North, Bountiful, 801-2982406. mandarinutah.com The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

Italian & Pizza

Slackwater Pizza–209 24th St., Ogden, 801-3990637. slackwaterpizzeria.com The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer.

Rovali’s Ristorante–174 E. 25th St., Ogden, 801-394-1070. rovalis.com This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.

Japanese

Ramen Haus –2550 Washington Blvd., Ogden, 801-393-0000. ramenhausogden.com Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.

DIN I NG AWARD

2024

Tona Sushi – 210 25th St., Ogden, 801622-8662. tonarestaurant.com The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.

Mexican

Sonora Grill –2310 Kiesel Ave., Ogden, 801393-1999. thesonoragrill.com. A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.

PROVO & CENTRAL UTAH

American Fine Dining

Communal –102 N. University Ave., Provo, 801-3738000. communalrestaurant.com Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.

The Tree Room–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-627-8313. sundanceresort.com Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin.

American Casual

Chom Burger–45 W. 300 North, Provo, 385-2417499. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

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

Station 22 –22 W. Center St., Provo, 801-607-1803. station22cafe.com Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta.

Barbecue

Bam Bam’s BBQ–1708 S. State St., Orem, 801-2251324, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.

Indian

Bombay House –463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

Italian & Pizza

Màstra Italian Bakery and Bistro–476 N. 900 West, Ste. D, American Fork, 385-221-9786. mastraorders.com Màstra is owned by a born-and-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

ON THE TABLE

Pizzeria 712–320 S. State St., Ste. 185, Orem, 801-623-6712. pizzeria712.com The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

Vegetarian

Ginger’s Garden Cafe –188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com

Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.

MOAB & SOUTHEAST UTAH

American Dining

2024 DIN I NG AWARD

Hell’s Backbone Grill –20 N. Highway 12, Boulder, 435-335-7464 hellsbackbonegrill.com Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

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

Bar Grub & Brewpubs

Moab Brewery –686 Main St., Moab, 435-2596333. themoabbrewery.com A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.

Mediterranean

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

ST. GEORGE & SOUTHWEST UTAH

American Fine Dining

Anasazi Steakhouse –1234 W. Sunset Blvd., St. George, 435-674-0094. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.

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

King’s Landing–1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. klbzion.com In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

Rib & Chop House–1676 S. Convention Center Dr., St. George, 435-674-1900. ribandchophouse.com/stgeorge-utah Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.

Painted Pony –2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops.

Spotted Dog Café –428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining. Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

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

‘ALL A-BOARD!’

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

2024 DIN I NG AWARD Wood•Ash•Rye –25 W. St. George Blvd., St George, 435-522-5020. theadvenirehotel.com/wood-ash-rye-restaurant Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-of-a-kind recipes that rotate with every season.

American Casual

Bear Paw Café –75 N. Main St., St. George, 435-900-8790. bearpawcafe.com St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, world-class french toast and fresh crepes.

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

Mom’s Café –10 E. Main St., Salina, 435-5293921. famousmomscafe.business.site Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

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

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

Peekaboo Canyon Wood Fired Kitchen –233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

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

Whiptail Grill –445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

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

Barbecue

Pica Rica Americana BBQ 25 N. Main St., St. George, 435-200-4420. picaricabbq.com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsa s and street corn.

Bakeries & Cafés

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

Mexican

Angelica’s Mexican Grill – 101 E. St. George Blvd., St. George, 435-628-4399. angelicasmexicangrill.

com A bright Mexican eatery serving up traditional street food in a cozy space.

Café Sabor–290 E. St. George Blvd, St. George, 435-218-7775. cafesabor.com Sabor boasts a warm and welcoming atmosphere with an open kitchen where you can watch the chefs work their magic. The menu includes a fusion of traditional Mexican dishes with a Southwestern twist.

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

Italian & Pizza

Cappeletti’s Restaurant–36 E. Tabernacle St., St. George, 435-986-4119. cappelettisrestaurantstgeorge. com. A family owned Italian restaurant. With fresh homemade salami, handmade mozzarella, beef empanadas, seafood linguini and more, Cappeletti’s has been serving St. George for more than a decade.

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

The Pizza Factory–2 W. St. George Blvd., St. George, 435-628-1234. stgeorgepizzafactory.com The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.

Japanese

Sakura Japanese Steakhouse & Sushi –81 N. 1100 East, St. George, 435-275-2888. sakuraut.com The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.

Southeast Asian

Banana Blossom Thai Cuisine–

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

Bar Fly

libations / bars

21 & OVER BARS

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

Vintage Records, Wine and Caviar

Caviar Club hosts pop-ups and listening parties suited for finer tastes

BY AVREY EVANS

WANTED TO CREATE a night that was more for adults because a lot of DJ-related nights tend to be a bunch of young kids coming out to dance to the top 40s,” says James Ramirez, an experienced DJ, record-collector and a cofounder of Caviar Club. “I wanted to do something different that celebrated the finer things in life, and for me, vinyl is one of them.”

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(L-R) Cavair Club Members Joe Merril, Justin Godina, Chase Loter, Daniel Fischer, Adam Michael Terry, James Ramirez and Libations’ Francis Fecteau

Setting out to offer a sophisticated space for music lovers and foodies alike, Ramirez has been collaborating with Salt Lake’s gastronomic powerhouses to host a series of traveling, refined pop-ups for one night only. Though Caviar Club has become known for its high-concept food and vinyl parties, the group began as a way for local record-lovers to connect. In 2013, Ramirez and nine other DJs, producers and vinyl collectors would gather at Bar X and host regular listening parties. The actual caviar came much later.

“We named our group Caviar Club as a sort of tongue-in-cheek nod to the inherent pretentiousness of the vinyl community,” Ramirez laughs. Don’t get it wrong—Caviar Club is far from an uppity crew looking down their noses at mere Spotify listeners. But their dedication to decades-long crate-digging for rare and unique vinyl is something to be celebrated, and how can you not want to show off a collection that is 5,000 records strong? “We’ve all been collecting vinyl for the

better parts of our lives, most of us have thousands of pieces in our collection,” Ramirez says.

As the meet-ups gained momentum, the worldly Caviar Club listeners decided to use their genre-spanning collections for the greater good and educate Salt Lakers on the finer sounds of life. Ramirez and the club members joined minds with the crew at Alibi Bar & Place to curate regular DJ nights, spinning everything from Soul to Boogaloo to Afrobeats to classic Hip Hop. The events became popular among those who wished to expand their euphonic palette, or just throw back a crushable cocktail and enjoy music that didn’t originate from a TikTok trend.

Sensing Salt Lake’s love for nostalgic and authentic music experiences, Ramirez decided to take the concept one step further in 2023 and put together a full conceptual listening party for one night only. “I just wanted to pair all the things I love—really good wine, good food and really good music played on vinyl,” he says.

AC

225 W. 200 South, SLC, 385-722-9600. ac-hotels. marriott.com. The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid.

Acme Bar Co.– 837 E. 2100 South, 801-4673325. acmebarcompany.com. The Sugar House neighborhood now has a high-concept, pop-up, seasonal cocktail bar. While the theme and menus are everevolving, it is always a good time with tiki-centric drinks.

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

Alibi Bar & Place – 369 S. Main St., SLC, 385-259-0616. alibislc.com. Located along SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially on theme nights.

Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebaneseinspired bar bites and has a promising cocktail menu. Try the Oaxacan Old Fashioned along with the dip sampler.

2024 DIN I NG AWARD

Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com. The new Bar Nohm is more of a gastropub than a sit-down restaurant, complete with a cocktail menu and Asian fusion sharing plates. Think of it as Salt Lake’s first Izakaya restaurant, the Japanese word for an informal bar that literally translates to “stay-drink-place.”

Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc. com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

Beer Bar –161 E. 200 South, SLC, 385-2590905. beerbarslc.com. Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

The Bayou– 645 S. State St., SLC, 801-961-8400. utahbayou.com. This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

Beerhive Pub –128 S. Main St., SLC, 801364-4268. @beerhive_pub. More than 200 beers domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

The Black Sheep Bar & Grill–1400 S. Foothill Drive #166, SLC, 801-877-9350; 1520 W. 9000 South Ste. C, West Jordan, 801-566-2561. theblacksheepbarandgrills.com. A friendly neighborhood sports bar with a homemade American menu, 14 TVs and events almost nightly. It’s a fun place to hang with friends or cheer on your favorite team.

Caviar Club members at their newly opened consignment record shop Fountain Records.

2024 DIN I NG AWARD

BTG Wine Bar– 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

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

Contribution Cocktail Lounge –170 S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

2024 DIN I NG AWARD

Copper Common–111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

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

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

Dick n’ Dixie’s– 479 E. 300 South, SLC, 801994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House – 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse. com. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

Flanker – 6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

2024 DIN I NG AWARD

Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc. com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American. House-made pasta, seasonal veggies and Asian-inspired dishes are served alongside a diverse cocktail menu—and a wall-to-wall selection of whiskies.

Garage –1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com. Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

With guidance from wine and spirits expert Francis Fecteau of Libation, Caviar Club hosted its first official food and vinyl pop-up with Woodbine’s Drift Lounge in September. “Pop-ups have become so popular in this city, and we wanted to collaborate with some of Salt Lake’s most prominent chefs and industry folks to bring this musical soundscape experience to life,” Ramirez says.

Caviar Club partnered with The Pearl in the following months to host an evening of Yacht Rock, caviar and oysters from Chef Tommy Nguyen, and Central 9th/Water Witch where they spun classic Hip Hop. “We try and get creative and collaborate with food and drink experts,” says Ramirez, who curates each setlist to complement the night’s food and beverage focus.

“So for instance our popup at Citizen back in January with Chef Manny Acero of Noche featured Salsa tunes and Columbia records to emphasize his flair for Latin cuisine.”

February’s Caviar Club shindig was hosted with Post Office Place, which provided cocktail specials alongside Japanese bites from Takashi Chef Bryce Okubo. Dubbed ‘Luxury Exotica,’ Ramirez played a mix of Japanese vinyl

and rare Eastern sounds to compliment the evening’s culinary focus.

Each popup invites imbibers to interact with different cultures through the senses and is an opportunity for both Caviar Club DJs and local Chefs to play with specific cuisines and music genres. And, mostly, it’s an appeal for adults to venture into the city for a refined evening of live music and elevated libations. “This kind of pop-up is special,” Ramirez notes. “It’s an evening geared toward adults and people who appreciate the finer things. It’s a void I’m trying to fill in this city.”

Caviar Club has put together dozens of unique listening parties since they started in September, and there’s plenty of fun stuff still in the works. Ramirez is planning collaborations with Chef Viet Phong from Pretty Bird, Ruin, Green Room, along with joining forces with other vinyl collectives like Social Disco. And more recently, the crew have opened their own consignment record shop and jazz lounge called Fountain Records where they’ll be hosting their salon with their pinkies up.

For the most recent updates on upcoming pop-ups, follow Caviar Club at @cvrclb and visit their new shop, Fountain Records, at 202 E. 500 South, SLC.

Fountain Records hosts a lounge space along with an impressive lineup of vinyl.

Salt Lake Speakeasies That Take You Back in Time

BY JULIA MCNULTY

SALT LAKE BOASTS a lively bar scene, offering patrons the opportunity to indulge in classic cocktails and experience the nostalgic allure of bygone eras. As a city with a history steeped in speakeasies during the Prohibition era, Salt Lake was a hotbed for covert drinking dens. Today, a handful of these historical speakeasies still remain, while others have been reimagined and transformed into trendy bars that pay homage to their secret past.

THE REST AT BODEGA

In the heart of Salt Lake lies the tiny bar Bodega, best known for their $4 Tequila shots, desertinspired decor, and their basement speakeasy called The Rest. The subterranean gem makes you feel as though you’ve stepped into the 1920s. Dark wood, macabre taxidermy, and antique books add to the bar’s atmospheric charm, while the ample selection of premium whiskey and other classic cocktails ensure you’ll be well-primed for a night of relaxation and indulgence.

PROHIBITION

It would feel wrong to exclude Prohibition in an article on speakeasies. Located right outside the city in Murray, this 1920s-inspired hotspot takes you completely back in time, making it the perfect destination to experience the glamor and intrigue of the roaring twenties. Although Prohibition isn’t a speakeasy, it oozes the vibe and atmosphere of the era with its eclectic decor, vintage furnishings and weekly Burlesque variety shows.

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

Good Grammar – 69 E. Gallivan Ave., SLC, 385-415-5002. goodgrammar.bar. The crowds playing Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers.

Gracie’s – 326 S. West Temple, SLC, 801-8197565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

Green Pig– 31 E. 400 South, SLC, 801-5327441. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

High West Saloon–703 Park Ave., Park City, 435-649-8300. highwest.com. The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.

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

HK Brewing Collective –

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

Ice Haus –7 E. 4800 South, Murray, 801-2662127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location. The menu has a strong number of vegan options.

Lake Effect –155 W. 200 South, SLC, 801532-2068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

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

2024 DIN I NG AWARD Oyster Bar – 48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays.

The Pearl–917 S. 200 West, SLC, @thepearlslc. The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

Post Office Place –16 W. Market St., SLC, 801-519-9595. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Quarters Arcade Bar– 5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.

Rabbit Hole–155 W. 200 South, SLC, 801-5322068. lakeeffectslc.com. Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music.

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

Seabird Bar & Vinyl

Room–

7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.

The Rest and Bodega – 331 S. Main St., SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.

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

Varley– 63 W. 100 South, SLC, 801-203-4124. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

The Vault –202 S. Main St., SLC, 801-3635454. bambara-slc.com/the-vault. A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.

Wakara Bar – 480 Wakara Way, SLC, 801581-1000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens

RABBIT HOLE LOUNGE AT LAKE EFFECT

With its fl ickering candles and carefully curated decor, the Rabbit Hole is a veritable boutique of sorts—a unique and unforgettable space that is perfect for hosting parties and events. However, it’s not just the size and atmosphere of the Rabbit Hole that makes it a sought-after spot, it’s the energy that permeates every corner of the space, alive with the sounds of jazz from the ’20s.

HIDE & SEEK

COMING SOON

By day, the newly opened cafe Bonnie & Clyde’s serves sandwiches with a smile. But when night falls, the space comes alive with delicious debauchery. Hidden behind a brightly colored bookcase, Hide & Seek speakeasy is dressed in its prohibition best with sultry decor and a full bar. As of this writing, the speakeasy is not quite open, check their socials for the most recent updates.

155 W. 200 South | @lakeeffectslc 611 S. Main Street | @bonniexclydes

RARE ROOM THE BACKDOOR

Inspired by the new trend in “dark room decor,” Spencer’s for Steaks and Chops unveiled a new speakeasy-style room teeming with sultry red lights and moody decor. The menu features all of the favorites found on Spencer’s menu, along with decadent cocktails that capture the spirit of the bygone era.

255 S. West Temple |

Nestled down Edison Street behind Laziz Kitchen, Backdoor is a cozy, speakeasy-style cocktail lounge that exudes an intimate and secretive vibe. It’s the perfect spot to unwind with friends over dinner and drinks after a long day. The menu features food items from Laziz Kitchen nextdoor, so you know you’re in for a treat.

BAR FLY

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

Whiskey Street– 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

Why KiKi– 69 W. 100 South, SLC, 801-6416115. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.

Zest Kitchen & Bar –275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Strawbubbly Lavender Martini.

Beers & Brews

Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery. com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

Bewilder Brewing– 445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the housemade sausages and a beer list that skews toward traditional German styles.

Desert Edge Brewery–273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery. com. The constantly changing variety and Beer School set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

Epic Brewing Company–

825 S. State St., SLC, 801-906-0123. epicbrewing. com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.

Fisher Brewing Company–

3 20 W. 800 South, SLC, 801-487-2337. fisherbeer. com. Fisher takes its name from a brewery originally founded in 1884, but the brews and lowkey atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

Grid City Beer Works –

333 W. 2100 South, South Salt Lake,801-9068390. gridcitybeerworks.com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2. The hard seltzers are pretty tasty, too.

Hopkins Brewing Company–1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.

Kiitos Brewing– 608 W. 700 South, 801215-9165. kiitosbrewing.com. A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

Level Crossing Brewing Company–2496 S. West Temple, South Salt Lake, 385-270-5752; 550 S. 300 West, SLC, 885295-4090. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, handcrafted beer and wood-fired pizza.

Mountain West Cider – 425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com

With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

Park City Brewing–764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing. com. Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.

Prodigy Brewing–25 W. Center Street, Logan, 435-375-3313. prodigy-brewing.com

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

Proper Brewing Co.– 857 S. Main St., 801-953-1707. properbrewingco.com. From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

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

RoHa Brewing Project– 30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing. com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers 12 draft beers, a variety of high-points beers, local ciders, wine, canned cocktails and spirits. Enjoy the live music, a firkin and other events.

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

SaltFire Brewing–2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing. com. Located in a distilling and brewery hub of South Salt Lake, SaltFire has grown alongside its contemporaries, bringing a punk/metal edge and the tongue-in-cheek labels of its tasty craft brews, including “crushable” collaborations with the Heavy Metal Shop.

Salt Flats Brewing Co.–2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to celebrate the racecar driver in all of us.

Shades Brewing–154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer. A momand-pop brewery supplying many local restaurants— check the website—stop by their tap room.

Squatters/Wasatch–

147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801-783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com. Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most popular watering holes in Salt Lake.

Talisman Brewing Company–

1258 Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com. Talisman’s friendly tap room has 18 beers on tap, and you can pick up your own cans and growlers to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF Brewing–936 S. 300 West, SLC, 385270-5972. tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.

Uinta Brewing Company–

1722 S. Fremont Dr., SLC, 801-467-0909. uintabrewing.com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

Tasting Rooms

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

Clear Water Distilling Co.–

564 W. 700 South, Ste. 401, Pleasant Grove, 801997-8667. clearwaterdistilling.com. Utah County’s lone distillery is doing the Lord’s work in bringing that part of Utah equally singular spirits. Tastings/ tours are available.

Dented Brick Distillery– 3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com. Steeped in history, Dented Brick spirit start with water from a local artesian well. The driller of the well is also the distillery’s namesake. Try their handcrafted, signature vodka, rye, gin and rum in a scheduled tasting.

Eight Settlers Distillery–7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com. The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits. Take home a bottle or stay and enjoy the themed, on-site restaurant.

Hammer Spring Distillers–3697 W. 1987 South, SLC, 801-599-4704 hammerspring.com. The distillery makes a variety of spirits, including vodka, gin, coffee liqueur and whiskey. Tours and tastings are available.

Holystone Distilling–

207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com. Holystone is a small batch distillery, maker of an 114-proof gin, a grape-based vodka, Utah’s first legal absinthe and first Shochu. Tastings and tours are available by appointment.

Ogden’s Own Distillery–615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com. Ogden’s Own brings fun and passion with its labels, the most well-known of which is their award-winning Five Wives Vodka. Craft cocktails tailored to their spirits are served at their on-site cocktail bar, Side Bar.

Outlaw Distillery– 552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com. Outlaw makes rum, spiced rum, white whiskey, whiskey and Outlaw moonshine. Distillery tours available.

Simplicity Cocktails – 335 W. 1830 South, SLC, 801-210-0868. drinksimplicity.com. Are you “ready-to-drink” craft cocktails and spirits? At Simplicity Cocktails, they follow one motto: keep it simple. Tastings available.

Sugar House Distillery–

2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net. Sugar House’s distillers have a keen eye for detail, and ingredients for their spirits are sourced locally whenever possible.

Waterpocket Distillery–2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket. co. Waterpocket’s spirits are often fresh takes on old favorites or venturing into entirely new territory. Tastings are available by appointment.

Be Social

Faces and fun from

The 2024 Salt Lake Magazine Dining Awards Ceremony

Feb. 26, 2024 • Woodbine’s Drift Lounge

Photos by Natalie Simpson

Salt Lake magazine held its 2024 Dining Awards at Woodbine Food Hall’s Drift Lounge in Salt Lake’s Granary District on Feb. 26, 2024. At the event, Utah restaurants and food service professionals were honored for their contributions to Utah’s culture and excellence in dining. This year’s Outstanding Restaurant winner was Urban Hill, named alongside 14 other excellent restaurants. Special awards went to Margo Provost at Log Haven (The #RandomPink Award), Francis Fecteau of Libations (Wine and Spirit Education), Angie and Drew Fuller at Oquirrh (The Golden Spoon for Hospitality) and Lavanya Mahate for her outstanding community service. For a full list of winners and more visit saltlakemagazine.com.

1 Dave Crabbs (left), Kendra Crabbs, Angel Buhler, Chris Buhler, Will Pliler and Tonya Pliler 2 Scott Gardner (left), David Chon and Clifton Reagle from Water Witch and Bar Nohm 3 Outstanding Restaurant of the Year winner Urban Hill’s chef Nick Zocco and bar manager Bijan Ghiai 4 From Saffron Valley: Jazmine Worthen (left,) Lavanya Mahate, Pualei Lynn, Carrie Valentine and Brandi Ledbetter 4

Feb. 26, 2024 • Woodbine’s Drift Lounge

3

Truong

4 Adrian

Photos by Natalie Simpson

1 Jon Butler (left), Janessa Edwards, Lisa Ward and Jeff Ward from Silver Star Cafe 2 The ownership group of Casa Del Tamal: Samantha Guerrero (left), Carlos Villa, Cristina Olvera, Salma Guerrero, Frida Guerrero and Andres Sanchez

Pho 777’s Tien

Avila, left, The Truong and Trang Truong

Waddington (left), Caine Wenner, Emma Roberts and Jordon Strang 5 Amy and Marco Stevanoni from Veneto Ristorante Italiano

K. Rocke Design’s 20th Anniversary

Jan. 24, 2024 • Glass House in Salt Lake City

Photos by K. Rocke Design

K. Rocke Design celebrated its 20th year in business at Glass House, the design team’s showroom. The event featured music food and dancing as well as a performance by mentalist Doug Roy and custom-designed KRD merchandise for guests.

1 Kristin Rocke (center) with current clients Shruthi Kinkead and Mikisha Haeri 2 The K. Rocke Design Team: Susan Heap (left), Morgan Fuller, Kristin Rocke, Morgan Foster and Sue Wilson

WAREHOUSE Preview

Jan. 11,

WAREHOUSE, a new, premiere community-driven private car and social club, hosted an exclusive preview debuting their 27,000 square feet of worldclass facilities. Guests were treated to Proverbial spirits cocktails while viewing club offerings and the rare, impressive car fleet. WAREHOUSE CEO and Co-Founder, Jake Wolf, presented his vision while discussing membership options for displaying vehicles and for those who would simply like to participate in the community. For more information, visit warehousemotorclub.com and on Instagram @warehousemotorclub

2024 • The WAREHOUSE in Park City

Photos by Venue Communications

1 Caitlin Riviere (left), Jen Francis, WAREHOUSE CEO Jake Wolf, Jenny Hardman and Amy Lyday 2 Megan Rule (left), Katie Zamarra, Nate Hedrick, Kali Hedrick and Ryan Hawkins

If We Build It, Will They Come?

Utah bets big on major league dreams

BY JEREMY PUGH

PEOPLE WILL COME, RAY

ey’ll come for reasons they can’t even fathom…And they’ll watch the game and it’ll be as if they dipped themselves in magic waters. People will come, Ray. Oh...people will come, Ray. People will most de nitely come.” So intones James Earl Jones’s Terrance Mann in the nal scenes of the 1989 baseball lm Field of Dreams

Utah is indeed dreaming big, about baseball, hockey and, once again, the Winter Olympic Games (2034). Here we go again. In 2002 Salt Lake hosted the Winter Games, maybe you heard about that, and it is widely accepted as Utah’s debut on the national stage. Careers were made and Mitt Romney, well, you know what happened there.

e big dreams are two-fold. Big League Utah, backed by the Larry H. Miller group, wants to build its Field of Dreams—a Major League ballpark for an MLB team on a patch of land near the Utah State Fair Park, on the TRAX Green Line. Meanwhile, back at the idea factory, current Utah Jazz owner Ryan Smith is pushing to bring a National

Hockey League team to the Delta Center and eventually—wait for it—rebuild the Delta Center into a world-class NHL-NBAOlympics Venue. e trifecta!

ere is juice behind both. e Millers have come to the table with $3.5 billion in funding and it turns out the Utah State Legislature wants to play ball (and hockey). Two bills signed by Gov. Spencer Cox paved the way for some sales and

“IS THIS HEAVEN?” SHOELESS JOE JACKSON ASKS KEVIN COSTNER. “NO, IT’S UTAH.”

hotel tax jujitsu that could be used to back both e orts to the tune of $900 million. Let’s just call that a cool billion.

But if we build it, will they come?

Consider this. Currently, Utah has two major league teams, the Utah Jazz (NBA) and Real Salt Lake (MLS). ese big dreams, if realized (and that’s one big if )

would bring that number to four. We also have two professional minor league teams, the Bees and the Grizzlies. e Wasatch Front has a population of about 2 million. In other cities about our size, only Minnapolis-St. Paul and Denver have four majors. Phoenix, which has 6 million people is about to lose its NHL franchise the Coyotes, because of a lack of fan support (and also hockey in the desert is weird). Yes, Utah has fans. Average attendance at Jazz games is a not-to-shabby 18,000, considering how the team is playing. At the college level, the Cougars and the Runnin’ Utes create devotion bordering on insane. However, the Bees rarely ll up Smith’s Ballpark, unless it’s a rework night (because it’s a cheap night out with the kids) and the Grizzlies’ average attendance is about half of the capacity of the Maverick Center.

And, of course, it would be “way cool” to have as many teams as stupid Denver. e State of Utah itself was based on the big dreams of its settlers. But is that ancient precedent enough?

Will they come?