Salt Lake Magazine May June 20 by Salt Lake Magazine

MAGAZINE OF THE MOUNTAINWEST

e r e h w e v Lo you live!

SALTLAKEMAGAZINE.COM

THE CUTTING EDGE:

THE COOLEST HOODS OF SLC

MED-TECH MOVES TO SALT LAKE VALLEY

ACTING OUT: CAN ART HELP PREVENT SUICIDE?

PARK CITY: THEY'VE GOT ISSUES

plus

PAINT STORE MEETS HIGH COUTURE

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The 2020 Porsche Taycan — Soul, electrified. Puristic, expressive, timeless. Three attributes that describe every Porsche — and especially this one, which takes our DNA into a new automotive era. The Taycan is our first, fully-electric model, and it’s ready for the future. With its innovative design and latest drive technology, this electric beauty brings you power and performance without sacrificing any of what you’d expect in a Porsche. Nothing will stand in the way of your next spin.

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com 25 miles south of Salt Lake

©2020 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.

DISCOVER

HI G H S T AR RA N CH —

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

Thorn Creek Homes Now Available

• Five Individually Unique Floor Plans

• Surrounded by Open Space

• Homes Starting from the $800,000’s

• Main Level Living

• New Pool, Clubhouse and Sports Courts

• Home Sites Starting from $250,000

• Oversized Two and Three-Car Garages

• Wasatch and Uinta Mountain Views

High Star Ranch offers over 1,200 acres of year-round recreation with direct access to the Uinta National Forest. There are over 30 miles of trails for mountain biking, hiking and equestrian use, over 16 miles dedicated exclusively to mountain biking, a new community pool, and clubhouse with pickle ball courts. Rhodes Valley Outfitters offers trophy hunting & fishing and equestrian activities, while The DeJoria Center and State Road Tavern & Restaurant offer fine food and spectacular entertainment. High Star Ranch is only 15 minutes from world-class skiing/snowboarding and entertainment in Park City, Utah.

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

Michelle Eastman 435.640.6597 michelle@michelleeastman.com

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2020.

S E L L I N G U TA H’S M OST D ISTIN CTIV E PROPE RTIES

LIKE NO OTHER

2 BD | 3 BA | 1,271 SF | $925,000 Maizlish / Cregger 435.901.4309 2100 Frostwood Boulevard #5172 PARK CITY, UTAH

6 BD | 4 BA | 5,520 SF | $1,700,000 Views and Privacy at Waldorf Astoria

10 BD | 7 BA | 10,896 SF | $2,600,000 Ludlow / Jensen 435.610.0099 931 N Bonanza Road LEEDS, UTAH

Nancy Tallman 435.901.0659 2670 Daybreaker Drive PARK CITY, UTAH

Extraordinary Remodel Backs to Open Space

5 BD | 8 BA | 14,511 SF | $9,750,000

Enchanting Desert Retreat

Stan & Ben Fisher 435.602.9085 8066 N Red Fox Court PARK CITY, UTAH

Upwall Old World Legacy Masterpiece

Laurel Simmons 801.718.4681 5483 S Walden Wood Circle MURRAY, UTAH

Remodeled Home in Murray

5 BD | 7 BA | 6,293 SF | Call for Price Jimmy Shea 435.602.9002 4845 Bear View Drive PARK CITY, UTAH

Pure Luxury Living

2.84 Acres | $845,000

5 BD | 7 BA | 4,607 SF | $2,640,000 Michael Swan 435.659.1433 3249 Tatanka Trail Park City, Utah

5 BD | 4 BA | 3,326 SF | $450,000

Stunning Ski & Golf Views Walk to Amenities at Promontory

Perfect Mountain and Golf Getaway

Michele Cone 435.602.0886 1233 Snow Berry Street PARK CITY, UTAH

The Best View Lot in Glenwild

View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Opportunity Company. ©MMXX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2020.

Just Listed

F E DE R A L P OINT E MOU NTA IN CONT EM P OR A RY 1 5 8 3 E N E W B E D F O R D D R I V E , S A LT L A K E C I T Y

4 BD

7 BA

6,892 SF

Pr ice Upon Reques t

Located a mile high on the nor th bench in the gated Feder al Pointe Communit y ; this luxur ious mount ain contempor ar y home of fer s unimpeded views of the Wasatch Mount ain R ange, valley and downtown Salt L ake . This war m and inviting residence was ar t fully designed with an open f loor plan, soar ing beamed ceilings and beau tiful hardwood f loor s . This enter t ainer ’s par adise includes a wet bar, wine fr idge, top - of-the -line k itchen appliances and an expansive wine cellar. Enjoy movie watching or billiards in the walkou t lower level of the home with plent y of f lex space for a f itness room and multiple access point s to the patios and lawn areas .

Liz Sl ager 801.971.2252 REALTOR®

l i z . s l a g e r @ s o t h e b y s r e a l t y. co m | s u m m i t s o t h e b y s r e a l t y. co m Ar t fully uniting extraordinar y proper ties w i t h e x t r a o r d i n a r y l i ve s .

contents

M AY/JUNE 2020 FEATURES

54 TEEN SUICIDE BY MARY BROWN MALOUF

Teen suicide in Utah is tragically the highest in the nation. Utah Shakespeare Festival reaches the hearts of the toughest audience via the arts.

58 COLORS OF 2020 PHOTOS BY ADA M FINK LE , ST Y L I NG BY KOBE WAGSTA F F

Every year paint companies and designers come out with: “The Color Of The Year!” We select our favorites, dress ‘em up and love them all.

62 MED TECH VALLEY BY JEN HILL

Gamers to surgeons? Looking into Utah’s fast-growing future of medical technology, it seems that many innovative medical procedures will require deft use of a joystick.

on the cover PHOTO BY AUSTEN DIAMOND

Where else but 9th & 9th can you grab a gelato and sit streetside in the twilight? It’s SLC alright, and at its very best.

68 THE HOODS OF SLC B Y M A R Y B R O W N M A L O U F/J E N H I L L

Don’t take our word for it—these SLC neighborhoods stand out, and are worth exploring.

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

contents 21 the hive

49 park city

Yes, PC has issues: lowoccupancy, lots of traffic and high-rent. Still, even those on a budget can eat and drink relatively well for under $150 a weekend.

Eat this taco before it melts, and high-end knives are more than just for show. Going gray is a trend we can live with, while CBD is in pretty much everything these days—Utah is a state full of surprises.

36 state watch

Utah Public Lands are under threat. And it’s up to us to save them.

BY TONY GILL

79 a&e

The Utah symphony turns 80, and we welcome Ogden City Limits. What’s on our radar? It’s a toss up (thanks, COVID-19)

BY TONY GILL

39 get out

The complex and ancient cultures of Mexico can be experienced in small tastes in Mexico City. BY MARY BROWN MALOUF

44 outdoors

Don’t be a burnout. What to do when our outdoor passions become poison. BY TONY GILL

BY JOSH PETERSEN

on the table

Big changes at St. Regis Deer Valley and much ado about mushrooms. Plus: 200+ restaurant listings. BY MARY BROWN MALOUF

115 bar fly

Bars the way they used to be: Willie’s and Big Willie’s BY MARY BROWN MALOUF

118 my turn

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

volume 31 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2020, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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14 A S S I S TA N T A R T D I R E C T O R

Scott Peterson

THE MAGAZINE FOR UTAH

PRESIDENT & PUBLISHER

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S TA F F P H O T O G R A P H E R

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D I R E C T O R O F O P E R AT I O N S & MARKETING

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EXECUTIVE EDITOR

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Mary Brown Malouf D I G I TA L C O N T E N T E D I T O R A S S O C I AT E E D I T O R

Jen Hill PA R K C I T Y L I F E E D I T O R

Tony Gill

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This bite started here.

The Sub-Zero, Wolf, and Cove Showroom is a creative and collaborative space. Chef demonstrations and interactive products will inspire you, while knowledgeable consultants will guide you through your entire kitchen project. Delicious moments, spent cooking with the ones you love, start here.

SCH E DUL E A S H O W R O O M APPOI NTM ENT 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 â&#x20AC;˘ 801-582-5552 â&#x20AC;˘ subzero-wolf.com /saltlakecity

PRESIDENT & PUBLISHER

Margaret Mary Shuff GROUP EDITOR-IN- CHIEF

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Brad Mee PUBLISHERS OF

Boca Raton Delray Beach magazine Miznerâ&#x20AC;&#x2122;s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton 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.

We value the ideas and interests of our community and readers. Story pitches, photo submissions and event information can be submitted to editor@saltlakemagazine.com for publication consideration.

NEW wreath & bee (vector) FOR ALL YOUR NEEDS!

4670 Holladay Village Plaza (801) 938-9241 amyboutiqueutah.com

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editor’s letter

The Place Where You Live Welcome to the neighborhood. A couple strolling their new baby pauses to pet your kitten. An elderly neighbor is walking his dog, a neighbor is sweating over his yardwork. You wave from the front porch at the guy who lives down the street. You may not remember his name, but you know he’s a neighbor, part of your neighborhood. Neighborhoods used to be one of the building blocks of community. But as cities get more crowded, we’re starting to lose the human connection that creates a neighborhood. Covid 19 further eroded that connection. With the huge influx of people into Salt Lake City, self-isolating high-rise condos and apartments are sprouting up everywhere. But

we’re still a city of neighborhoods and this issue highlights some of the best. Park City has the same growth problems, only different. See Tony Gill’s story on p. 50 about how the once-quaint ski town is handling its new multitudes. Lack of connection and a feeling of isolation is more than a civic problem; it’s a personal problem as evidenced by the rise in teen suicide in Utah. The Utah Shakespeare Festival’s school production of Every Brilliant Thing (p. 54) and the hit play Dear Evan Hansen, recently produced at the Eccles Center, have the same theme: the feeling of isolation even when you’re surrounded by people. Both these works present ways to reach a vulnerable audience via art.

It’s officially spring. Make this your season to get out and kick up your heels—we have the boots for kicking (p. 28) and get out there. Meet some neighbors.

Mary Brown Malouf

One membership, a year’s worth of value redbuttegarden.org/membership

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

the

hive PEOPLE | TRENDS | TALK

Necessities . . . . . . . . . Kite . . . . . . . . . . . . . . . Ageless Beauty . . . . . . Fashion . . . . . . . . . . . . Wellness . . . . . . . . . . . Slow Flowers . . . . . . . . Dance . . . . . . . . . . . . .

PHOTO ADAM FINKLE

G On a Roll Don’t expect tacos at Sweet Rolled Tacos. BY MARY BROWN MALOUF

ateway’s ever-growing food court has a ton of options, most of them chains but good ones. I’m a confessed food snob and I roll my eyes at chain restaurants but one new Gateway spot, Sweet Rolled Tacos, is undeniably fun. And it’s ice cream! My opinion? Really, you might as well go on and die if you can’t get jazzed about ice cream. And this ice cream is a spectator sport, as mesmerizing as the Krispy Kreme doughnut machine: A Thai

22 24 26 28 30 32 34

concoction, it’s made by pouring sweet milk on a super-cold steel surface which looks like a pizza pan. Servers—ice cream technicians?—use a metal paint scraper-type thing to chop toppings into the milk. It sounds easier than it is: The guys behind the counter work at it constantly, scraping it up and spreading out until stiff enough to roll into a jelly roll of thin ice cream layers and stuff inside a sweet taco shell. Then it’s topped with whipped cream, drizzled with chocolate or whatever. 157 S. Rio Grande St., SLC, 801-702-8610, sweetrolledtacos.com

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

the hive / NECESSITIES

The Cutting Edge A thing of beauty and craft and the most useful tool you can own—a good knife lasts a LIFETIME.

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

TOP TO BOTTOM: Firestorm Damascus brass bolster knife with Turkish walnut handle ($1,200) Mountain Man Toy Shop, Park City; 7” low layer Damascus chef knife ($700) jaredsforge.com; Jelly roll Damascus with cosmic resin and box elder handle ($700) Mountain Man Toy Shop, Park City

PHOTO ADAM FINKLE / STYLING JEANINE MILLER

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the hive / KITE

It’s so fly. But you better get some kite-manners first. BY JEN HILL

he season of the paleo diet with zero carbs and squat-lifting is upon us. Is heavy lifting your idea of getting summer-ready? We suggest something lighter—test out a new recreation that may be a more enjoyable one. Remember kite-flying? Sure you do. And while you could pick up a kite at most retail shops, we have a local one that carries them all—little ones, big ones, ones you can boogie on or sail the waves of a lake. If they make it, according to Kent Kingston owner and kite-flying enthusiast of A Wind of Change in North Salt Lake, his shop probably has it. Along with kites, Kent created a series of lessons that go over the basics such as kite etiquette and safety, wind knowledge and kite designs to get you out and upward. If you’re wishing to take on a bigger, more challenging kite like a land sailer or kiteboard (which can rip along at 15 to 25 mph on land or air, but can reach 40), or a high tech dual-line bar control stunt kite (hit somebody at high speed and you’re in trouble)—we highly suggest private lessons. Kent can offer those as well. A WIND OF CHANGE 2825 Rose Park Lane, SLC, 801-327-8686, www.awindofchange.com

GO FLY A KITE (best places to fly kites around SLC) • Sugar House Park • Bonneville Shoreline Trail • Legacy Park, North Salt Lake CITY OF NORTH SALT LAKE KITE FESTIVAL Saturday, May 9, 2020, 2 p.m. Legacy Park, 1140 W. 1100 North, North Salt Lake nslcity.org/497/Kite-Festival

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

2020 Season

June 10 - October 10 Cedar City

CYMBELINE DESPERATE MEASURES THE COMEDY OF ERRORS PERICLES RICHARD III ONE MAN, TWO GUVNORS THE PIRATES OF PENZANCE INTO THE BREECHES! SHAKESPEARE’S WORST!

Salt Lake Magazine readers receive $4 off each ticket when using the code SLM20 at checkout.

800-PLAYTIX • bard.org • #utahshakes Quinn Mattfeld as Hamlet in the Utah Shakespeare Festival’s 2019 production of Hamlet

the hive / AGELESS BEAUTY

SILVER & GOLD

Who says you can’t wear both? Jenn’s edgy silver strands play up a pair of gold earrings; like they were meant for each other. Golden Bloom 14K yellow gold and black concrete earrings ($600) sharpewerks.com

Silver for the Win Going gray used to be something to hide. Now it’s something to FLAUNT. BY MARY BROWN MALOUF

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

PHOTO ADAM FINKLE

kay, everyone saw Jane Fonda on the Oscars, right? Stunning, as always. But on that night, twice as stunning. Not only was she her usually preternaturally youthful-looking self, she debuted a new, realistic hairstyle, exchanging her blonde bob for pure natural silver. And she looked even better. Gray—let’s call it silver, though some call it “grombre”—is the latest trend in hair color. No matter what your age, the non-hue is a headturner. Some women are letting it happen naturally, others pay a lot of bucks to buy their future color. Jenn Shorter (pictured left) started graying in her ‘30s. “I dyed it forever— natural dark brown and all kinds of colors when I was young. I wasn’t ready to go gray but I had to retouch every two weeks. I made the choice, then I took it lighter progressively. Then I also decided to cut it off, so I’d be done.” Shorter loves the gray—in a way it recalls the rebelliousness of her younger years. “It smashes that idea that women have to be young. I can be vibrant anyway, whatever my hair color.” Mayah Raweitsch was only 30 when she committed to silver. A natural blonde, she’d shifted from gold to ash to “pink, purple, red...all the trendy hues.” When she went natural again, her hair was ash blonde. “I was so programmed to believe that having pale, white or grey hair was a synonym of “looking old” that I never questioned what the hell I was doing,” she says now. “Finally, at the beginning of 2019 I told myself “You’re 30 years old, why on earth are you worried about what other people think?” Yep, it took me that long to finally break free from the mold that society puts us women in. I let my hair do what it wants—which has been such a lovely journey because I’ve never gotten so many compliments/comments from people! Every now and then I still get some people asking “why white?” Now I always answer with a big smile and say “because that’s my hair”.

FABULOUS ESTATES BY…

MIKE LINDSAY

STREAMSIDE ESTATE! DRAMATIC OPEN LAYOUT – MODERN DESIGNER KITCHEN

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PANORAMIC VIEWS! GRAND TALL SPACES – ELEGANT CUSTOM INTERIOR St. Mary’s Area – Close to Everything

SPECTACULAR VIEW ESTATE! UNIQUE FLAT RIDGE LOT – ENTERTAINERS DREAM LAYOUT Prime Capitol Hill Location – Easy Access

Offered at $1,595,000

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MIKE LINDSAY | ASSOCIATE BROKER (801) 580-5567 WWW.SLCITY.COM/MLINDSAY

the hive / FASHION

Best Western

CLOCKWISE FROM TOP: Seychelles Admirable Cowboy boot ($300) Mary Jane’s, Park City; Old Gringo Bonnie Pipin boot ($500) BB’s Apparel and Boots, Holladay; Mexicana Bone Vesuvio boot ($430) Panache, Park City; Double D Ranch Almost Famous boot ($750) BB’s Apparel and Boots, Holladay; Sartore Parma Nero boot ($850) Panache, Park City

PHOTO ADAM FINKLE / STYLING JEANINE MILLER

Wear’em with ballgowns or blue jeans— COWBOY BOOTS are always the lowheeled height of fashion.

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

FABRIC AWNINGS | CUSTOM COVERS | INTERIOR/EXTERIOR DROP SHADES | BOAT COVERS

See our great selection of shade products at:

www.SugarHouse.us

801-563-9600 | 7526 So. State Street, Midvale

the hive / WELLNESS

Got CBD?

Solution or snake oil, CBD is EVERYWHERE.

Get your CBD fix. A group of UT locals (MUSCLE MX) put together a soothing Restore Lotion that targets both pain and skin irritations. Along with 500 mg of broad-spectrum CBD, hyaluronic acid is used to restore dry, cracked skin and nano-silver fights off infection and promotes healing.

BY JEN HILL

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

MUSCLE MX Restore Lotion ($45); MUSCLE MX Activate CBD Heating Balm Stick ($40); MUSCLE MX Recovery CBD Cooling Balm Stick ($40) musclemx.com; Gara Skincare CBD Menthol Rub ($20) Animalia, SLC; Yellow Yarrow CBD Lavender Soaking Salts ($25) yellowyarrowapothecary.com

PHOTO ADAM FINKLE

eriously, dude, what is it with all the CBD? For those living under rocks, you may not be noticing the outcropping and variety of CBD (retail, spas and local farmer’s markets). And when did mainstream America start turning the dial toward being okay with a substance that once was vilified? We can blame this partially on the cannabis Sativa plant. Apparently our bodies are hard-wired with cannabinoid receptors, known as our endocannabinoid system which helps to regulate pain, appetite, immune function, mood and more. CBD acts like a key, unlocking the receptors in the body’s own innate EC system. Yet again, nature already knew something that we didn’t. In the cannabis plant, there are over 100 cannabidiols. Of these, CBD and THC grab all the attention. For those who are leery of the possibility of using a CBD product and getting “high”—don’t be. CBD products are somewhat regulated and are only supposed to have less than three percent THC, and CBD does not cause psychoactive effects. It has been reported to help regulate pain, reduce seizures in epileptics and diminish the inflammation associated with arthritis.

listen every day

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

the hive / SLOW FLOWERS

SLOWGROWN Local flowers are often grown, tended, harvested and arranged by one family. You know the hands that did the work and you can see the quality of that work. Such is the case with Felicia Sanchez, slow-flower farmer and founder of Apiana Blooms. This family-run flower farm is nestled near the Cottonwood Canyons and specializes in growing and arranging gorgeous, all-natural flowers—with blooms pollinated by their very own honey bees. apianablooms.com

An arrangement of local flowers grown in a hoophouse and outdoors suits any season.

Find more local cut flowers at: utahflowerfarms.com slowflower.com savethebeesflowerco.com

Keep your home in bloom. Naturally. Felicia Sanchez, Apiana Blooms

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

astronomes are familiar with the Slow Food movement founded in Italy 34 years ago to promote fair, sustainable farming. Slow Flowers is a more recent spinoff of that idea: Instead of growing masses of hybrids hungry for artificial food and demanding plenty of pesticides before being shipped around the world, Slow Flowers promotes locally and sustainably grown blooms. Slow Flowers has a number of members in the Salt Lake area; many more growers farm this way on their own because they love to. “I love growing flowers because I was meant

to grow things,” says Heather Griffiths of Wasatch Blooms. “I was meant to have my hands in the earth to grow beauty, community and contribute to my environment. By growing flowers, I create connections between people, bring back memories of loved ones and facilitate expressions of love and joy. It is my way to leave things better than I found them.” When you buy local flowers you experience the joy of knowing the flowers you’re holding came from your community, that they were picked within the last few days and not three weeks and two airplane rides ago.

PHOTOS ADAM FINKLE

Whether or not your thumb is green, you can fill your house with fresh LOCAL flowers.

Photo ÂŠ Dave Sansom

Liberty Park

Sugar House Park

Experience public golf at its best Seven diverse courses at six convenient locations. Visit slc-golf.com for more information and to book your next round.

the hive / DANCING

Back to the Wild West

DANCE FEVER

In a half-hour of dancing, you’ll burn between 200-400 calories.

DANCE to a different kind of beat. BY EMILY STRONG

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

Westerner Club dancing in the middle school gym. Dancing provides great exercise as well as boosting the spirits. DF Studio offers a variety of ballroom classes all week from salsa to samba and you can come with a partner or fly solo. Whether you are a ballroom prodigy or if you have never taken a single step—who knows? With those new moves you may get cast for next season’s Dancing with the Stars. First timer looking for a new hobby? Looking for the perfect date to ask out that special someone? Want to be active but would rather be anywhere but the gym? Get out there, get loose, and have a good time dancing to a new beat.

3360 S. Redwood Rd., West Valley City, 801- 972-5447 Wednesday Line Dancing Lessons 7-9 p.m. | Free Thursday Country Two-Step Lessons 8:30-9:30 p.m. | Free Friday Line Dancing Lessons 7-9 p.m. | Free

DF Studio 2978 State St. Unit B, South Salt Lake, 801- 466-0490 Monday-Thursday Variety of Classes 7-9 p.m. | $15 per class Friday Join Anytime Intro Classes 8-9 p.m. | $15 per class

PHOTO ADAM FINKLE

wing your partner round and round, now do-si-do and spin around. At this point, you’re possibly either foot-tapping to a country twang playing inside your head, or a slight bit of panic has set in remembering that country line dancing was your least favorite part of 7th-grade PE. Line dancing takes on a whole new meaning at the Westerner Club in Salt Lake. Line dance your heart out every Wednesday night or bring a partner and master the Texas Two-step on Thursday evenings. Whichever you choose, the tap is flowing, the bull is bucking, Shania Twain is blaring, and it’ll be a whole lot better than your time

statewide

The Ground Beneath Our Feet Utah public lands are under THREAT. It’s up to us to save them.

“Utah has become ground zero for the assault on federal public lands,” says Southern Wilderness Alliance (SUWA) Legal Director Steve Bloch. “It feels like the state is being singled out for special punishment.” Bloch’s defiant words were mildly undercut with a weary tone when we spoke, understandable as he was mired in the third week of a month-long trial while threats emerged to beloved public lands encompassing Sand Flats Recreation Area in Moab as well as Bears Ears (BENM) and Grand Staircase-Escalante (GSENM) National Monuments just days apart. In a career spanning more than 20 years with SUWA, Bloch has seen a lot of threats to public land, but he views the assault on BENM and GSENM as an unprecedented attempt to roll back protections. Presidents Obama and Clinton established the BENM and GSENM with powers granted under the Antiquities Act, and in February the Trump Administration outlined final plans to reduce the monuments by 85 percent and 50 percent respectively. The plans represent a unilateral move to circumvent

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conservation efforts, the legal justification for which is being challenged in federal court by SUWA and other conservation groups, with a decision anticipated by the end of 2020. Acreage formerly protected within the monument would be managed under looser regulations by the Bureau of Land Management (BLM) if the lawsuit is unsuccessful. Debate surrounding public land management is far from new in Utah. There’s a sordid history of political wrangling, equivocating and handwringing from Utahns across the ideological spectrum, but things have escalated and accelerated in recent months. It’s reflective of the state’s particular affinity for local governance over federal oversight, with local advocates emboldened by the Trump Administration’s Energy Dominance mandate. “There’s a pervasive attitude of ‘These were our lands, and we want to take them back.’ But what we’re talking about have never been state lands,” Bloch says. “The current administration is leaving a harmful legacy of extractive fossil fuel development over

conservation. Local and state officials often acknowledge federal land protections with lip service only and are all too quick to try and monetize lands.” The Energy Dominance policy instructs federal agencies to remove all regulatory and procedural obstacles to energy development, undermining the safeguards put in place to ensure a balance between conservation, development and resource extraction. Previously, the BLM would study the sustainability of any parcel nominated for development— through an Expression of

Interest (EOI)—before a parcel would be placed up for auction. Local and state officials would weigh the merits of energy extraction against benefits of the area as a wildlife habitat, recreation area or watershed protection area to determine the area’s suitability for development. Under new guidelines, most parcels will make it through the initial process without dissent. Such was the case in early 2020 when two parcels within the Sand Flats Recreation Area in Moab were considered for an oil and gas lease set to take place

PHOTO TED HESSER

BY TONY GILL

37 Does the Trump Administration Have Legal Justification to Reduce the Size of National Monuments?

Squaw Trail in Kanab

THERE’S A PERVASIVE ATTITUDE OF ‘THESE WERE OUR LANDS, AND WE WANT TO TAKE THEM BACK.’ –STEVE BLOCH

in June. Sand Flats is home to the famed Slickrock Trail, where mountain bikers, hikers and OHV drivers flock to explore the area’s unique geology. Outdoor enthusiasts were quick to come to the area’s defense even though a “No Surface Occupancy” regulation required directional drilling from adjacent parcels, which would likely have little effect on the area’s recreation opportunities. Far more concerning is the fact that the parcels are within the Moab/ Spanish Valley watershed, and sit directly above the Glen Canyon Aquifer, the “sole source

aquifer” providing water to 90 percent of the Grand County population. That alone should have disqualified the parcels. Overwhelming public pressure led the BLM to remove the two disputed parcels from the oil and gas lease sale in late February—a win for conservation groups and outdoor enthusiasts, but one that also serves as a warning. “Utah’s red rock landscapes are the best spokesman for conservation,” says Bloch. “They invoke a visceral reaction for people who want to preserve them for all Americans.”

In an article published by the American Bar Association, University of Utah Law School Research Associate Heather Tanana and Professor John Ruple assert the Trump Administration’s Energy Dominance policy faces serious challenges, especially as the legal limbo threatens to drag beyond the 2020 election cycle. “It is also clear that the GSENM and BENM were reduced following the aggressive lobbying by energy development interests,” say Tanana and Ruple. “While a federal court will almost certainly be called upon to determine whether energy dominance can be adequately reconciled with monument protection, the Trump Administration does not appear to be setting itself up for success.” Conservation advocates need to be vigilant. If it takes a deluge of phone calls, emails and public comments to dissuade development of an internationally famous trail. Will the public have the appetite and attention span to do the same for lands stripped of National Monument protections, even though much of the threatened land is culturally significant to native peoples and is home to irreplaceable archeological artifacts? Time will tell, and it’s up to each person with a vested interest to do his or her part.

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adven ture TRAVEL | OUTDOORS

Worth a Trip....................... 40 Outdoors............................44

SAVING THE SLICKROCK BY TONY GILL

erhaps Utahâ&#x20AC;&#x2122;s most famous trail is on the smooth, weathered red sandstone called slickrock that spreads for miles around Moab. Mountain bikers, hikers and OHV drivers from around the world flock to the Sand Flats Recreation Area (SFRA) to explore this unique geology. Recently, it was under threat after the Bureau of Land Management (BLM) included two parcels within SFRA to the list of areas being considered for an oil and gas lease sale in June. Intense pressure from local groups led the BLM to remove the parcels from the list. A victory.

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worth a trip

Mexico in a nutshell The complex and ancient cultures of Mexico can be experienced in small tastes in MEXICO CITY. BY MARY BROWN MALOUF

Travel “experts”, by which I mean those with a national byline, advise that the best time to visit Mexico City is between March and May. That may be true, but my advice, based on personal experience, is go whenever you can. When I said Mexico City was my destination, a lot of people asked me, “Aren’t you a little nervous?” Frankly, it never occurred to me to be nervous. What, we just lump all of Mexico into one cartel-ridden country? All Mexicans are murderous drug-lords? Sigh. Talk about a jump to judgment. No, I was not nervous about going to Mexico City and was never nervous when I was there. We booked an Airbnb within walking distance to the Zocalo, we called a Lyft when we wanted to go beyond walking distance and everyone we met was friendly and helpful in our efforts to navigate this mega-city and see as much as possible in the four days we were there. Which is, frankly, impossible. You already know this: Mexico City is huge. The greater metropolitan area is the oldest continuously inhabited city in the Western Hemisphere with a population of close to nine million. It’s the largest Spanish-speaking city in the world.

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Interior of Gran Hotel Ciudad de Mexico

PHOTOS: (GRAN HOTEL) COPYRIGHT MARKETA NOVAKOVA | DREAMSTIME.COM; (CAFE DE TACUBA) COPYRIGHT CHON KIT LEONG | DREAMSTIME.COM

41 For the traveler this means one thing. Pick and choose. You will never see it all or even all the things on your wish list. That’s why we chose to stay near the Zocalo, formally called the Plaza de la Constitucion, the vast square at the center of the city. It’s bordered by enormous historical buildings that tell the whole history of Mexico. Originally, this plaza was an island in a large lake, Texcoco, and served as the ceremonial center of the Aztec city Tenochtitlan, founded around 1325. Here were the famous platforms for the sacrifice of gladiators and here was the ancient tlachrli, or ball game court (surely the origin of the Mexican passion for soccer) with its walls of skulls. And here was the Templo de Mayor, the center of the universe, according to the Aztecs. Visit the archaeological site and museum to learn more about the ancient culture. On feast days, you’ll see people dressed in ancient Aztec costume in the Zocalo, alongside the street vendors and organ grinders. Aztec civilization is just one of the cultural rabbit-holes you can go down while exploring this massive city— you could spend a whole trip focused on antiquity. On the other hand, right by the Templo Mayor, is the largest cathedral in Latin America, the majestic Metropolitan Cathedral of the Assumption of the Most Blessed Virgin Mary into Heaven, to use its formal name. Its design was inspired by Spanish Gothic architecture, but since it was built over the course of 250 years starting in 1571, a dizzying number of different styles are incorporated into the building’s sixteen chapels, three portals, two bell towers (with 25 bells), five naves, sacristy and multiple altars. The combination of Aztec and Spanish Catholic civilizations is at the core of modern Mexican culture and the uneasy history is depicted in Diego Rivera’s vast mural “The History of Mexico,” painted between 1929 and

1 2 1935 in the stairwell of the National Palace, one of the buildings bordering the Zocalo. It houses the executive federal government in Mexico but the murals are its main attraction. Commissioned to justify the Mexican Revolution and glorify ancient Mexico, the mural is gorgeously packed with detail and could take hours to peruse. Frankly, we did what we could and when our senses were exhausted, we headed to another side of the Zocalo, to the Gran Hotel. (Standard rate for rooms are under $150) Originally built as a residence in 1526, it changed hands several times before being restored in 1968 to its full Art Nouveau glory, with curliqued iron balustrades and a soaring Tiffany-style stained glass ceiling over the inner courtyard. Go up to the fifth floor, ask for a table on the balcony and sip an expensive tequila as you gaze over the entire Zocalo and try to digest the day, a mental collage of ancient Aztec paintings, gilded Catholicism at its colonial peak and the birth of muralism as a revolutionary art. Chances are, you’ll need another drink.

The Zocalo is the center of Mexico City and a good snapshot of all the culture there is to explore in the rest of the city. But the ciudad doesn’t end there. Here are a few highlights of our recent trip:

Market to the Max/Mercado de la Merced is the city’s largest traditional food market—you can’t believe how huge it is. Best to explore with a group, so if you go, consider a guided tour. Vendors spill out on to the surrounding sidewalks, but don’t get distracted: the deeper into the market you go, the more fascinating it gets. Bushels of all kinds of chiles, epazote, nopales and fruit are stacked everywhere. Behind their tables, cheesemakers are pulling traditional Oaxaca-style cheese. Mothers pat out tortillas and make quesadillas as their children play on the floor. Chickens hang from racks, their guts draped

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and chapels here, separated by grassy hills and groups of sculpture. After the crowds in the city, it’s a quiet relief to wander and explore Tepeyac Hill, Mexico City.

Love the Larvae/We went to the Azul Restaurante near Casa Azul, Frieda Kahlo’s studio home and another must-visit in Mexico City, but there are several “blue” places owned by this famed Mexican Chef Ricardo Munoz Zerita, who specializes in old Mexican dishes. Three not-tobe-missed are organic Jamaican enchiladas stuffed with stewed hibiscus flowers, fritters stuffed with roasted duck and covered in black mole and a casserole of escamoles, ant larvae. Azul.rest

3 4 5 6

Punk Pulque/The Aztec forerunner of tequila, a natural fermentation of agave sap is back in bars and hipper than the ancients would recognize. Las Duelistas, founded in 1912, serves a dozen choices flavored with everything from guava, cherry, oatmeal, pistachio and pineapple—even Oreo. It’s a milky, slightly viscous drink—an acquired taste, but one you have to try. Aranda 28, Colonia Centro, Centro, Cuauhtémoc, 06400 Ciudad de México, CDMX, Mexico, 52 55 1394 0958 like tinsel around them. Rosario 159, La Merced, Merced Balbuena, Venustiano Carranza, 15100 Ciudad de México, CDMX, Mexico, 52 55 5522 7250

Cloistered Morning/ Breakfast at Cafe de Tacuba, one of the oldest restaurants in the city. Housed in a former convent, the servers still dress like nuns and the menu is based on indigenous ingredients, just like it was when it opened.

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Basilica of Our Lady of Guadalupe/ The patron saint of Mexico, in the north of Mexico City, is the shrine, church and basilica holding the tilma, or peasant cloak, with the image of the Virgin Mary as she appeared to Juan Diego Cuauhtlatoatzin and asked him to build a church for her. The huge modern basilica may not be what you expect of an ancient Mexican shrine, but it was built on the site of an earlier 16thcentury church. There are several shrines

Hot Chocolatl/Technically, La Puntarena is a seafood restaurant but we loved it for brunch—the indoor courtyard is a lovely, two-story vine-covered space with retail on the second level. The chocolate cart is the thing—wheeled around to each table, with your server mixing chocolate and milk and whipping it up with the molino until the proper amount of froth is achieved. Puntarena.mx

The Canyon art installation by Gordon Huether

SAY HELLO TO AN AIRPORT WITH EXCEPTIONAL DINING AND SHOPPING. When the first phase of the brand new Salt Lake International Airport opens this September, there will be a lot for you to like – the views, the technology, the efficiency. But one of the things we think you’ll also like will be the variety, number, and caliber of the dining and shopping options. For a full list of all the new places to enjoy, visit SLCairport.com

Outdoors

Donâ&#x20AC;&#x2122;t Be a Burnout

What to do when our OUTDOOR PASSIONS become poison.

PHOTO JAY DASH / UTAH OFFICE OF TOURISM

BY TONY GILL

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Slouched in front of a glowing laptop screen, I’m like a moth to the flame. The vapid depths of social media—the most insidious extension of the outdoor industrial complex—have their claws in me. Somebody, somewhere is achieving the incredible today. They’re skiing deep powder high in the Wasatch. They’re setting the fastest known time on a classic local test of endurance like the WURL. Even if what I’m seeing is a fabricated, curated existence, the pangs of FOMO are real. Utah can be cruel to the unambitious. The burnout often associated to the economic uncertainty, mountains of debt and the gig economy has found its way into our outdoor passions. Exercise has transformed into training. Performance trackers log our every move. The simplicities of camping have been crushed under the weight of #vanlife and #glamping excesses. Utah is overflowing with elite athletes and lifestyle influencers. More power to them and anyone else seeking to reach their personal limit or live their dreams. But for those who need to take a moment to slow down, enjoy Utah and rediscover the joy of recreation, here are some ways to avoid recreational burnout in Utah.

admire the dramatic Wasatch ridgeline from the sidewalks of downtown SLC. Just take off the smart watch, and immerse yourself in your surroundings for a while.

Race Against Yourself Speaking of jogging, the storied 5k race is an annual, visceral referendum on your fitness. Take the real-time, performative competitiveness out of it by trying a virtual race. The Salt Lake City Cinco De Mayo Virtual Race is a 5k race you can run any time during May 2020. When you sign up for the race, organizers will send you instructions about how to log your miles and your time. You still get a race medal, bib and schwag, but you won’t have to stress over not feeling your best on a Saturday morning while being intimidated by a legion of steely-eyed competitors wearing neon compression leggings. Cinco De Mayo Virtual 5k: virtualrunevents.com

Ditch the Data Performance trackers are effective training tools, but for the recreationalist they can add anxiety to what should be stress-reducing activities like jogging and biking. Whether you’re feeling light as a feather with the Chariots of Fire theme playing in your head or feel like you’re plodding through quicksand, you don’t need digital affirmation or judgement on your wrist. The important thing is you’re sweating outside, a small victory to relish every time. Lose yourself among the trees on the Pipeline trail in Millcreek Canyon or

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Outdoors

HANG AROUND Nothing takes the edge off like spending time outside without any agenda at all. Spending that time in a hammock is doubly relaxing and a sure way to remove those pesky performance incentives from your mind. An ENO double nest hammock starts at $69.95 and can be set up in front of all manner of gorgeous Utah vistas.

Seek Out Community I don’t know who coined the term, “No Friends on a Powder Day,” but that guy—he was certainly a guy—probably didn’t have friends any other days either. Being outside and active is simply more fun when the experience is shared with others. Finding a welcoming, supportive group of like-minded people is a great way to enhance your passions without turning them into cutthroat endeavors. The Beau Collective in Park City is unique, non-traditional gym that combines high intensity interval training with happy hour, social events and a refreshing lack of self-seriousness. At BeauCo, you’ll get varied, great workouts, but trade overwrought motivational tactics for cocktails and local camaraderie. If the thought of sweating indoors

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makes you cringe, find a social outdoor group. Meetup.com is home to a massive database of outdoor groups for all types of people. In approximately two minutes on the site, I found a women’sonly running group, SLC Trail Running Ladies; a camping group for people over 50 out of Midvale, Mature Campers; and a long-distance cycling group, SLC Bicycle Touring and Bikepacking. Most of the groups are free to join, and they’re a great way to build community around the activities you enjoy.

Learn Something New

of unadulterated joy. Nothing will reset your expectations like trying something novel, allowing you to fall in love with the process, not the end goal. Take stand up paddleboarding (SUP) for instance. Those new to SUP will likely find the combination of balance, strength and flexibility atop a small, unstable vessel rather challenging, but the enjoyment of serenely cruising along the water in incredible landscapes will make the inevitable capsizing worth it. You can even take things up a notch by trying out SUP yoga with Park City SUP to add another element of athleticism and mindfulness to learning something new. No matter if it’s SUP, target archery, bikepacking or something even more obscure, embracing your inner novice will keep recreational burnout at bay.

The constant pursuit of excellence has the potential to rob recreational activities

Park City SUP: 1375 Deer Valley Dr., Park City, 801-558-9878, parkcitysup.com

Beau Collective: 7132 Silver Creek Rd., Park City, 435-729-9245, thebeaucollective.com Meetup.com

PHOTO JAY DASH / UTAH OFFICE OF TOURISM

eaglesnestoutfittersinc.com

In the Heart of Idaho Wine Country... Taste the Good Life CALDWELL, IDAHO: Experience wine tasting at 16 boutique wineries on the scenic Sunnyslope Wine Trail with friends and family. Before resting in a quaint B&B or a local hotel, spend your evening just a short distance away in downtown Caldwell where Indian Creek Plaza, an outdoor event center, filled with evening entertainment and opportunities to experience our growing Farm-to-Fork restaurant scene will surely create a memorable experience.

For more information, contact the Caldwell Chamber: (208) 459-7493 CaldwellChamber.org â&#x20AC;˘ DestinationCaldwell.org â&#x20AC;˘ SunnyslopeWineTrail.com

DIFFERENT IS OUR

Superpower.

ADAPTIVE RAFTING, MOUNTAIN BIKING, CYCLING EQUESTRIAN PROGRAMS, SUMMER CAMPS AND MORE FOR PEOPLE WITH PHYSICAL, DEVELOPMENTAL AND DISEASE-RELATED DISABILITIES WITH THEIR FRIEND AND FAMILIES.

park city LIFE ON THE OTHER SIDE

Lodging . . . . . . . . . . . . 50 City Planning . . . . . . . . 51 Dining Out . . . . . . . . . . 52

STILL GOING DOWNHILL BY TONY GILL

PHOTO COURTESY DEER VALLEY

he snow isn’t flying this time of year, but it’s always downhill season in Park City. The Deer Valley Bike Park opens for summer operations in June, offering adrenaline-fueled thrills in the warmer months. Deer Valley partnered with worldrenowned trail builders from Gravity Logic to create a network of gravity-fed flow trails like Holy Roller, Undertow, Tidal Wave and Tsunami in recent years. With connections to over 400 miles of singletrack trails throughout the Park City mountains, there’s something for everyone to ride this summer.

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park city

No Vacancy? It’s hard to project long term, but at least prior to the broad spread of COVID-19, it appeared stable. Outside of a 15 percent dip in November bookings, both occupancy numbers and room rates have continued to rise. The average daily rate before coronavirus shuttered the ski industry was $571, an all-time high.

TOTAL OCCUPANCY CHANGE 2018-2019 to 2019-2020 November.....................25% to 21% December.....................44% to 46% January.......................66% to $63% February........................67% to 70% One needn’t have an advanced economics degree to understand how more visitors and revenue have widespread benefits for local businesses and the local government’s tax base.

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BY TONY GILL

When the snow is falling, good things tend to occur in mountain communities. For one thing, locals are a far less prickly group when they aren’t forced to compete with incoming crowds for meager powder scraps. Also, local economies typically thrive. Skiers and snowboarders are more likely to come spend their hard-earned money in the mountains when their inboxes are inundated with bountiful snow reports rather than anxiety-ridden stories of widespread drought and meager conditions. That’s why the 2018-2019 ski season—during which resort communities across the nation enjoyed enormous snow totals—revealed some puzzling and troubling trends for mountain communities across the west. During a winter of abundance, total lodging occupancy fell. Park City, at least for a time, was an exception, showing modest lodging occupancy growth at a time when mountain communities en masse are seeing a decline. A strong local showing in 2018-2019 was bolstered by growth during the first part of 2019-2020 well. According to figures released by the Park City Chamber/Bureau, occupancy numbers for December, January and February—the critical revenue-generating months during ski season—grew between two and three percent, while booking rates also climbed. Then things took a drastic turn. The spread of the coronavirus effectively shuttered the entire ski industry and halted Park City’s

economy in March, turning what was expected to be a 4-5 percent annual lodging increase into a 4-5 percent annual decrease. Occupancy in resort towns are susceptible to many external forces, as evidenced by the economy’s cratering in response to COVID-19. Even prior to that cataclysmic event, nationwide occupancy decline during a period of relative economic prosperity and stability should have been concerning. Ignoring national trends while assuming Park City would continue to exist on an island would be foolish. Inntopia, which tracks and analyzes resort town visitation, published figures showing overall year-to-year occupancy decreases across 18 western mountain towns—of which Park City was one— including a 5.3 percent decline in the early part of the 2019-2020 season. Revenue grew—though it trended towards flat—even as occupancy fell, bolstered by rising rates. Rising rates and falling occupancy aren’t a recipe for long term success, particularly as rate increases across mountain communities outpace income growth. Frankly, the ski industry and mountain communities were heading towards pricing people out with potentially dire consequences. It remains to be seen how the broader economic impact of COVID-19 will affect mountain communities in the coming years. If prior economic downturns are any indicator, they’d better brace for difficult times.

PHOTO COURTESY DEER VALLEY

Is the Lodging Market Stable in Park City?

Mountain towns face DECLINING OCCUPANCY. Can Park City remain an outlier?

Vision Taking Shape As Park City’s FUTURE comes into focus, community anxieties rise. BY TONY GILL

Things are happening in Park City.

While residents have repeatedly voted to absorb costs of open space conservation, there’s no recourse against development plans. Anyone thinking the community can thrive without the economic underpinning of tourism is delusional, but concern that Park City’s evolution has the potential for calamity without thoughtful, sustainable planning is valid. Success depends upon coordination between developers and city and county officials. PEG Companies are attempting that with their proposed reimagining of the Park City Mountain base area. PEG’s plans include now ubiquitous condominiums, shops, restaurants and a hotel, but they also include new infrastructure forward thinking enough to combat future overpopulation and traffic woes. The infrastructure—which includes 70,000 feet of workforce and affordable housing, a one-way traffic loop, paid parking and transit and sidewalk improvements on Empire and Lowell Avenues—is unsurprisingly controversial and has been roundly criticized by Old Town homeowners. During 2020’s visioning exercise, 78 percent of respondents said Park City should be more aggressive in “embracing bold change.” 86 percent supported the idea of ultimately transforming the Main Street area into a car-free area. Majorities already support seeking a sustainable evolution as Park City inevitably develops.

It’s critical to get the next phase of public transit implementation right to reduce the number of vehicles on the roads, alleviate congestion and enhance livability. What’s the most likely solution on the table? Rapid transit bus lines with minimal stops between centralized nodes. While buses don’t sound particularly inspiring, the ambitious proposal would cost an eye-watering $75 million, much of which would go to purchasing land needed for dedicated bus lanes that bypass traffic. I was holding out hope for a monorail, but if it works, I’m happy to settle.

ILLUSTRATION SCOTT PETERSON

Ground’s been broken for the first hotel at Extell Development’s new Mayflower Mountain Resort on the eastern flank of Deer Valley. The Provobased development firm PEG Companies submitted plans outlining the ambitious redevelopment of the parking lots at the base of Park City Mountain and is awaiting approval from City Hall. The specter of the impending and mammoth Snow Park Village development hangs over Deer Valley. After marinating for decades, each of these projects is coming to life on concurrent timetables. The natives are growing restless. 99 percent. That’s the portion of respondents who said they were “very concerned” or “somewhat concerned” about the current trajectory of Park City when City Hall sought public opinion about the community’s future at a visioning summit earlier this year. The past decade has seen strong economic growth, but that’s been accompanied by surges in traffic congestion, hikes in real estate prices and unprecedented corporate control of the ski resorts at the heart of the community. 73 percent of respondents thought over-tourism would cause the town “irrevocable damage” by 2025 if it hadn’t already done so. The winds of change are howling, and vocal Parkites are seeking shelter. The balance between protectionist Nimbyism and exploitative development is precarious.

The Future of Public Transit in Park City

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park city

Making the Most of It Two Days. $150. Six Meals. BY TONY GILL

Let’s face the facts. Park City ain’t cheap these days. But just because the bourgeois incursion into the once and former quaint mountain hamlet has rendered much of the town inaccessible doesn’t mean you can’t indulge in the finer epicurean delights the town offers. Sure, you can throw outrageous sums of money at gamey braised meats if that’s your thing, but you can also explore Park City’s culinary excellence without liquidating your kid’s college fund. We set out to unearth the ideal two-day feast in Park City that won’t leave you utterly destitute. The budget was $150—$152 actually. Sue me. I was hungry—for two days. That’s six complete, incredible meals including some coffee and cocktails because, hey, who doesn’t enjoy treating oneself from time to time? That may be a touch pricey for the average Tuesday/ Wednesday meal plan, but for utter indulgence on a weekend ski vacation it’s a most reasonable total.

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DAY 1

BREAKFAST: FIVE5EEDS Shakshuka with Spicy Sausage and a Double Espresso ($22)

Pair a couple of eggs poached in cumin, paprika and cayenne-infused tomato sauce with a cup of incomparably smooth espresso, and you’re off to a delightful start to the day. Five5eeds [sic] has an overtly hipster aesthetic bordering on comically low-fi and industrial, but they whip up an incredible breakfast. Add spicy sausage which nicely complements the toasted baguette side and you’ll have everything you need: a little heat, a little sweet and plenty of calories. 1600 Snow Creek Drive, Park City, 435-9018242, five5eeds.com

LUNCH: BACK DOOR DELICATESSEN Hot Italian Sandwich with Chips and Vernors ($15)

Discreetly tucked onto the corner of Heber Ave. and Swede Alley, Back Door Delicatessen flat out has the best

sandwiches in Park City. The Hot Italian is stacked with delectable ham, salami and pepperoncini peppers. That’s all tucked between the finest crispy, yet chewy baguette you’ll find this side of the Atlantic. Pair it with a bag of salt and vinegar chips and a can of Vernors ginger ale, and you have a lunch that can’t be topped. 136 Heber Ave., Park City, 435-647-9200, backdoordeli.com

DINNER: CORTONA Lamb Bolognese with Chianti Classico Cetamura ($39)

Cortona is the hidden gem of Park City. The restaurant is unceremoniously located in a Kimball Junction strip mall adjacent to a cellphone repair shop and the state-run liquor store, but their food is divine. The lamb Bolognese is a wonderful interpretation of the savory Italian classic. A glass of the Chianti nicely accompanies the meal, or you can bring a bottle of your personal favorite for a $20 corking fee. 1612 W Ute Blvd., Park City, 435-608-1373, cortonaparkcity.com

53 DAY 2

BREAKFAST: HARVEST Soft Scrambled Eggs with a Flat White ($17)

Kick off your second day with a comparably hip breakfast. The soft scrambled eggs with salsa verde, herb salad and toasted sourdough are a mildly spicy conduit for some protein and carbs to start your day. Accompany your meal with a flat white—a regional espresso and microfoam favorite from Australia and New Zealand that’s all too frequently degraded with excess milk in North America. 820 Park Ave., Park City, 435-604-0463, harvestparkcity.com

LUNCH: BARTOLO’S Lamb Campanelli ($22)

Bartolo’s is a relative newcomer in Park City, serving terrific Italian food with a modern vibe and an open kitchen. The pasta dishes shine, particularly the lamb campanelli with mint cream and

Parmesan. Drink? Have a water for once. It’s vacation but you just spend three bucks on a coffee, and I bet you’re going to splurge on a craft cocktail later. 1241 Center Drive, Park City, 435-604-0608, bartolospc.com

DINNER: TWISTED FERN Chicken Fried Portabella with a Persnickety Ginger ($37)

Twisted Fern chef Adam Ross isn’t shy about putting forward meals where plants are the showcase, and the chicken fried portabello is the perfect encapsulation of what he does best. The green peppercorn gravy, cauliflower grits, asparagus and picked carrot round out the delectable plate. Top it off with a Persnickety Ginger, a cocktail of bourbon, ginger beer, habanero and lime bitters. 1300 Snow Creek Drive, Park City, 435-731-8238, twistedfern.com

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SUICIDE IS N OT A SUCCESS Utah Shakespeare addresses the state’s teen suicide crisis through ART. BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

“Good Morning West High!!” The voice over the speakers went on with the daily announcements—basketball games, the school play, club meetings—as teenagers shuffled into the auditorium at West High. Kids here come in all colors, black, brown and Utah blonde, but they all dress the same in dark hoodies, tees, sweats and trainers, lugging big backpacks. Anyone who’s been in an American high school recognizes the scene. It’s the unseen that’s frightening. Before graduation, several of these kids may have tried to kill themselves. Teen suicide rates in Utah are the highest in the nation. Despite a slight dip in 2018, rates are rising again. And that’s why these kids are here now. Special companies from Utah Shakespeare Festival have been traveling the state presenting a play called Every Brilliant Thing. The one actor, one-act work deals directly and innovatively with the issues of depression, anxiety and suicide. Written by Duncan Macmillan and British comedian Jonny Donahoe and presented in the UK and off Broadway, the Utah version strikes the same chords of emotion ranging from despair to laughter, as the performer recounts his personal journey through his mother’s three suicide attempts, the first when the character is seven years old. “Your mother did something stupid,” the father tells the seven-year-old child as they drive to the hospital after the first overdose, inspiring her/him (the role can be played by any gender) to start a list of brilliant things to live for. His list of brilliant things

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is the theme of the play—by the end, it numbers one million and friends, family and even strangers have contributed. “#1. Ice Cream!” The play is interactive. Before the performance the audience receives numbered cards; when the actor calls out the number, the audience member reads the card aloud. “#2. Water fight” “#3. Staying up past bedtime and being allowed to watch TV” And as the play progresses, the list grows and the numbers get higher. The audience has to pay attention and listen for their number. “#998. Bicycling downhill” Teens are one of the hardest demographics to communicate with—rebellious, resistant, skeptical and naively cynical. Trying to reach them with a meaningful message is a tough sell. West High history teacher Jacob Taber watched as his students gradually warmed to the actor. “Of course, they start out rambunctious. But not long into the play they were self-governing their behavior, shushing each other,” he says. At times, some are called on to play the parts of a vet, the dad, a sympathetic teacher, ad-libbing their responses. The teen audience was engaged in spite of themselves. There have been lots of efforts and organizations working to lower the rate of teen suicide in Utah. Hope Squad, for example, was founded by Dr. Gregory A. Hudnall, a former high school principal and associate superintendent with the Provo City School District. He has been involved with suicide prevention for the past twenty years and has personally been involved with over twenty-five suicides as a first responder or consultant. Hope Squad is a school-based peer-to-peer approach to teen suicide prevention. A three-year program trains groups of students how to recognize warning signs, talk about suicide and help a peer in danger. There are Hope Squads in 31 Utah school districts. Caring Connection, Samaritans, suicide hotlines—there are so

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THE PL AY COMES AT YOU SIDE WAYS AND NOT IN YOUR FACE. THE MES SAGE SNE AKS IN. IT ’S ABOU T THEM, NOT AT THEM. –KATHERINE SUPIANO

many organizations fighting the rise of teen suicide, all the time. As Katherine Supiano, associate professor in the University of Utah’s School of Nursing, and director of Caring Connections, says, “These kids probably see three or four suicide lectures a year. I’m sure they thought, great, one more suicide prevention thing. But the play comes at you sideways and not in your face. The message sneaks in. It’s about them, not at them.” The Utah Shakespeare Festival, uniquely, is using art to convey the message. Every Brilliant Thing was endorsed by the American Foundation for Suicide Prevention; funding was obtained from the State of Utah, The Utah Department of Heritage and Arts, Utah Division of Arts and Museums, Southern Utah UniversityRural Health Scholars and the Richard K. and Shirley S. Hemingway Foundation. The play has been on a multiple run, presenting shows at high schools across Utah. This is the third production of the day at West. Like the Hope Squads, the production staff of Every Brilliant Thing are trained in QPR—question, persuade and refer— necessary because of the students’ response to the play. “Some of them always come up and talk,” says actor Cordell Cole. “The key to the performance is becoming equal with the students—being one of them. You have to be on their side the whole time or it doesn’t work.” Some students’ confidences are shocking: “Both my mother and my father killed themselves.” “My best friend tried to kill herself.” “I need help.” In at least one instance, the conversation led to the troubled teen’s connection with a trained counsellor. Every Brilliant Thing explores not just depression and suicide, but the effect of suicide on those left behind—the guilt, the grief and the neverending questions— because the protagonist’s mother is eventually successful. Although, as he points out, “Suicide is never a success.”

During the course of the play, as the seven-year-old becomes an adult, marries and divorces, the monologue talks about how to deal with the survivor feelings and how to avoid them leading to a similar ending. “Suicide is contagious,” says the play’s character. “Every time suicide is front-page news, every time a celebrity or a character on primetime television takes their own life there is a spike in the number of suicides.” He explains the Samaritans, a suicide prevention organization, and reads their list of suggestions for how journalists write about suicide. (Each production of the play is altered to refer to its location.) Utah journalists have written a lot about suicide in the last few years. There have been big increases in every category—age, gender, race and ethnicity, but most articles have been about the rising rates of teen suicide. And mostly, the articles try to examine and answer the question “why.” Drug-use, homophobia, bullying, careless parenting, gangs, religious oppression, lack of mental resources and easy access to guns have all been explored as causes. Every Brilliant Thing doesn’t really ask the question why. Instead, it focuses on why not. “The play is so profoundly affecting and effective: it’s not in your face, it doesn’t go after your brain, it goes after your heart,” says Supiano. “Art can do that, science cannot. The arts, just because they’re so experiential, can connect to a different place, obliquely not face-on. That’s why art—painting, theater, dance—is so much closer to truth.” The main character’s list of brilliant things to live has reached a million items by the end of the play. #999999. “Completing a task.” And the protagonist does have advice for anyone contemplating suicide. “It’s simple,” he explains to the audience. “Don’t do it. Things get better. They might not always get brilliant. But they get better.”

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COLORS OF THE YEAR– IT’S OFFICIAL. PHOTOS BY ADAM FINKLE ST Y LING BY KOBE WAGSTA FF

BENJAMIN MOORE’S COLOR OF THE YEAR: FIRST LIGHT Translating the gentle glow of early morning onto pants, shoes and jackets instead of walls turns out to be a genius move. Flattering to all, perfect for spring. Washed denim jacket ($155) The Stockist, SLC; Blouse ($26) Name Droppers, SLC; Miu Miu wallet ($90) Name Droppers, SLC; Corduroy cargo pants ($175) The Stockist, SLC; Gucci Marmont suede loafer ($595) Name Droppers, SLC;

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Every year, paint companies and designers come out with the big pronouncement: “The Color Of The Year!” Media outlets pick up the story as if it were real, as if some committee of experts cogitated and sequestered themselves and finally a plume of white smoke wafts up to indicate consensus. Um, not quite. Turns out, everyone’s color of the year is different. Turns out, there are lots of colors of the year. So for this story, we picked a bunch of colors of the year. And love them all.

59 BEHR COLOR OF THE YEAR: BACK TO NATURE They say that the human eye can see more shades of green than any other color. So the vague name of this hue can be interpreted in a myriad ways.

Satin pleated skirt ($52) Amy Boutique, Holladay; Scotch-Soda blouse ($235) The Childrenâ&#x20AC;&#x2122;s Hour, SLC

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DUNN-EDWARDS COLOR OF THE YEAR: MINTY FRESH The cool blue hiding inside this green hue makes a refreshing statement for cool nights and sunny days.

Free People shimmer knit sweater ($98) The Childrenâ&#x20AC;&#x2122;s Hour, SLC; Gingham dress ($88) The Stockist, SLC; Chanel sandals (see store for price) Name Droppers, SLC

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61 PANTONE COLOR OF THE YEAR: CLASSIC BLUE True blue. Blue jean baby. Big blue marble. Blue skies all the time. Classic Blue? You’ve already got this down, no doubt. Flaunt it. (JEANS-TOP TO BOTTOM) Flying Monkey released hem skinny jeans ($68) Amy Boutique, Holladay; Free People jeans-summer bleach ($78) The Children’s Hour, SLC; Free People jeans-deep indigo ($78) The Children’s Hour, SLC; Free People denim jacket ($98) The Children’s Hour, SLC

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THE RISE OF

MED TECH VALLEY

WEâ&#x20AC;&#x2122;RE ON THE LEADING EDGE OF A TECHNOLOGICAL REVOLUTION, FIND OUT WHY MED-TECH GIANTS ARE COMING TO UTAH.

BY JEN HILL ILLUSTRATIONS BY SCOTT PETERSON

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“Joey, go to your room and play some video games. Your history homework can wait,” said no parent ever to anyone. But that could change. After looking into Utah’s fast-growing future of medical technology, it seems that many innovative medical procedures will require deft use of a joystick. Take stroke, for example, the fifth leading cause of death in the U.S. Our veins and arteries are basically plumbing, a system of pipes. An ischemic stroke is when a blood clot forms and blocks an artery in the brain. Immediate treatment is necessary to determine the degree of brain damage and the severity of its long-term effects. In the past, carotid artery surgeries were performed if clots were detected to prevent an ischemic stroke, but it wasn’t until 1996 that there was an actual treatment for one—the administering of tPA, the clot-busting drug. But what if you’re not a candidate for the clot-busting drug? A group of biomedical engineers and neurovascular doctors came up with a way to capture the clot from the brain without skull saws or drilling. The first stent retriever device for ischemic stroke was released in 2009—refinements in technology and techniques led to a time-leap medical stroke breakthrough. In 2018 the DAWN clinical trial provided evidence that the FDA-approved Trevo device made by Stryker significantly improved stroke patient outcomes for up to 24 hours from the symptom onset. Basically, the Trevo Stent Retriever, a highly specialized catheter holding a stent, is guided up through the

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“Companies can collaborate on attracting talent to the area, can source components such as molded components from local suppliers and can access support services from local providers such as testing labs and consultants with expertise in life sciences. This ecosystem drives efficiencies and makes Utah an ideal place for a medical technology company to operate.” –Rob Fredericks, VP of BD Utah

femoral artery in the leg, through the carotid artery, behind the eyeball and into the brain. During a thrombectomy, a neurovascular surgeon directs the stent using radial imagery through the body’s circulation system using a control device that resembles a video game joystick. Prior to the Trevo system, if a blood clot was not removed within six to eight hours, the prognosis was grim—resulting in a more pronounced disability and permanent brain damage from the lack of oxygen. Like we said, those video games may pave

ACT FAST

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PHOTO (DR. PURI) JEN HILL

THE SIGNS OF A STROKE

the way for your kid to become a med-tech neurovascular surgeon. The story of a medical device is a complex process that grows in stages. Touchpoints include medical engineers and professionals, specialists in materials, assembly workers, and rigorous clinical testing. Once approved by the FDA, a device is sold and distributed back into the hands of a team of medical companies. And the local big news is that not just Trevo, but several of these mind-blowing med-tech device innovations are being engineered, built and tested right here in Utah. A growing number of large and leading-edge medical tech companies are setting up shop here. Lehi’s Silicon Slopes is now a standard term in the business tech world; Salt Lake valley may soon take the title of Med Tech Valley, and be known worldwide as the gold standard of medical tech innovations and devices. Currently, there are over 180 medical sciencebased companies from large to startups that are based in the greater SLC area. Why are we attracting so many of these companies? “The critical mass of Med-Tech in Utah creates a mutually beneficial environment in which to grow,” says Rob Fredericks, VP and General Manager of BD Utah, which

You could wake up to discover a weakness in your arm and, attempting to speak, the words come slowly and sound a bit slurred. The acronym word “FAST” breaks down the warning signs of a stroke and “T” stands for time, which is most important, meaning the clock is ticking for urgent treatment at the hospital and to call 911. Our vascular system is our body’s method of delivering life-sustaining oxygen to the body. Acting FAST can bring a better outcome. Once determined as a stroke, immediate treatment is necessary to diminish the degree of brain damage and the severity of its long-term effects. F is for Face Drooping A is for Arm Weakness S is for Slurred Speech T is for TIME

Dr. Ajit Puri (far left) demonstrates how to retrieve a blood clot from the brain.

Rob Fredericks, VP and General Manager at BD

manufactures technological medical devices. “Companies can collaborate on attracting talent to the area, can source components such as molded components from local suppliers, and can access support services from local providers such as testing labs and consultants with expertise in life sciences. This ecosystem drives efficiencies and makes Utah an ideal place for a medical technology company to operate.” Mark Paul is the Division President of neurovascular technology at Stryker, a

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“INVEST IN YOU TOO” PROGRAM The manufacturing process for these med tech devices is highly specialized. After medical tech innovators and engineers have done their thing, the work of actually building the specialized materials needed and the device begins. And who has the skill set to do the tedious and delicate work that one needs to create them, and to make them work with 99.97 percent confidence? After a stroke, each minute counts as a better chance for a patient’s ability to regain their functional independence. Once the catheter is guided up and into the brain, a mishap any step of the way, or a

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malfunction of a device would be unthinkable. To create a group that could weave their specialized stents from fine threads of alloys under a microscope, Stryker developed a program with the Utah Department of Workforce Services and Salt Lake Community College that sought out to recruit women, many single mothers without prior device manufacturing experience. In this program called, “Invest in You Too,” these students are taught how to work with these materials, and after course completion are eligible for an above-average salary career with benefits.

med-tech industry leader in West Valley City. Stryker’s state-of-the-art training center now employs over 450 Utah residents and plans to expand and hire more than 900 more over the next few years. A medical tech facility seeks a wide and diverse range of talent and offers jobs with higherthan-average pay. Part of the reason Stryker makes its home here, says Paul, is the local culture. “It’s honorable,” he says, “Saving lives and relieving suffering is a powerful authentic mission for all medical-based companies and Utah’s values align strongly with that.” Paul notes that while need for other industries fluctuates, those who need medical attention are constant, and with an increase of those who are aging, demand will only increase. “Unlike other industries that can pick up and move quickly out of the state, medical-based companies, once they are approved by the FDA, are unlikely to move and will stay in that area for decades,” he says. “The growing number of medical companies actually strengthens the full industry. As each of these companies grows, it attracts other medicalbased companies to come to the state. It feeds and sustains itself with developing talent from product builders, engineers, clinical and regulatory professionals, the global supply chain as well as sales and marketing.” Ken Eliasen, VP of delivery systems at Edwards Lifesciences, agrees. “Utah offers a favorable innovation climate, access to a highly-skilled workforce, an established medical device ecosystem and a healthy, active outdoor lifestyle. In recruiting local talent, Edwards has built positive relationships with local universities and medical centers. Over half of all engineers hired have graduated from local universities.” Edwards Lifesciences has a long history in Utah, establishing its roots with the acquisition of Research Medical in 1997. “To accommodate plans for future growth, we expanded our manufacturing and development capabilities in Utah by opening our Draper facility in 2010,” says Eliasen. Today, Edwards has more than 1,000 employees in Utah building some of the most advanced medical products in the world, manufacturing the metal framework and delivery systems that are key components of their transcatheter heart valve platform, including transcatheter valve repair and replacement technologies to treat structural heart disease. From the patient’s point of view, although med-tech innovations can improve their health outcome, the main problem of any procedure is

Ken Eliasen, VP of delivery systems at Edwards Lifesciences

Mark Paul, Division President at Stryker, holding the Trevo Catheter.

basic animal fear: fear of pain, starting with the poke of a needle. Complicated procedures like those necessary in addressing strokes, heart issues and infections, require multiple injections. Not only is this painful for the patient, it increases the possibility of sepsis. Avoiding repeated punctures is the business of BD (Becton Dickinson), located in Sandy and Salt Lake, one of the largest designers and manufacturers of medical “vascular access devices,” a type of catheter. These are inserted into a patient’s veins to deliver infusion therapies—medications, fluids or

chemotherapy. And once a catheter (a thin, flexible tube) is successfully implanted, it can deliver the goods and remain in place for hours, days or even weeks without the risks or the pain of multiple insertions. Peripheral IV catheters or PIV’s sometimes have to go deeper than surface veins, and quick and accurate placement is ideal, especially in emergency situations. With the help of medical and software engineers, BD in Utah developed the first-ever ultrasoundguided peripheral IV line placement system. “A reduction of pain from multiple attempts to access a vein, reducing the chance of infection and proper training of medical professionals is our first objective,” Rob Fredericks explains. A nurse or medical practitioner uses ultrasound to precisely place a catheter into an interior vein, avoiding the discomfort (we all know that’s med-speak for pain) of nicking a nerve or puncturing an artery. With the new tools and techniques comes new training. Mark Paul walks into Stryker’s surgical room, behind a hanging lead curtain. “This is the Ferrari of surgical training centers,” he says. Stryker’s learning center offers hands-on simulated training sessions for medical professionals and physicians. To train how to use the Trevo device, a world leader in the treatment of stroke procedure at UMass Memorial Medical Center, Dr. Ajit Puri, was demonstrating to the R&D team the TRAP technique he created. During his demonstration, the entire team observes and collaborates to further develop and refine techniques to improve its performance—and ultimately patient outcomes. The process of building a med-tech device never ends.

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Enjoying Dolcetti Gelato at 9th & 9th

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S A LT L A K E

WORTH EXPLORING THEY DON’T NEED TO SAY THEY’RE COOL, THEY JUST ARE.

PHOTO (OPPOSITE) AUSTEN DIAMOND PHOTOGRAPHY

BY MARY BROWN MALOUF AND JEN HILL

We all know one, right? That person who just moved here from a big city [San Francisco, L.A., Seattle, Portland, New York], sold their house and now have a bundle of cash to spend on a home in Utah. “I can’t believe how much square footage (you can tell they’ve been shopping awhile when they say ‘square footage’ instead of ‘space’) you can get for your money!” they exclaim after their realtor takes them on a house tour of Salt Lake City’s suburbs [Herriman, Taylorsville, Eagle Mountain.] And you, the Salt Laker, thinks two things:

1. This place doesn’t seem cheap to me! And 2. You don’t want to live out there! No. You don’t. Each to their own, of course, and many ex-urbanites might be ready for the measured pace of life in the intermountain burbs, but mostly, not. And the fact is, the closer you are to the city of Salt proper, the closer to the action you will be. So here it is. Our list of cool places to live in Salt Lake City. “Best” being subjective and all. Welcome to the cool City of Salt.

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We like living in Sugar House because it has a real positive vibe going. There are so many great places to eat, get groceries, the post office, and there’s a lot of diverse businesses as well. And it’s all within walking distance. There’s great places to walk the dogs, such as the McClelland trail, and the parks, and the people are friendly. But it is getting congested, and the traffic at times can be a real problem. —DEE COSTLEY

PLACES WE

Home Again A curated collection of used furniture

THE NUMBERS: The median age in Sugar House is 13% higher than Salt Lake City

Population by race/ethnicity: White 90.36 // Black or African American 1.04 // Asian 3.71 The median home value in Sugar House is $464,071 and rising

Probably the best sledding in town

Sugar House Coffee

Central Book Exchange

An old-fashioned used book store

Blick Art Art supplies for pro and am Sugar House was the model neighborhood: walkable, streets lined with small mom and pop shops featuring unique, offbeat and idiosyncratic merchandise and small, locally-owned cafes and bars. Supposedly the urban developers behind Daybreak studied Sugar House as an example of the ideal small-town feel urban-neighborhood they wanted to recreate brand-new ground up. Streets are lined with older houses, prairie, arts and crafts-style and brick bungalows. Since then, Sugar House has changed a lot—the 50-foot obelisk commemorating the old beet sugar refinery after which the neighborhood is named remains despite more mainstream businesses, high-rise apartments and some refiguring. The area is still a lively favorite—The Ruin serves bubbles by the glass in an iced glass to relax within your easy chair. Kimi’s Chop & Oyster House in the historic Sugar House Station post office serves oysters at happy hour and the signature eccentricity is still found in a row of shops on the north side of 2100 South—Central Book Exchange, Sugar House Coffee and, of course, the beloved Best Friends, where folks stop in just to pet the dogs and cats even if they’re not going to adopt.

WANT TO LIVE // CLOSE TO THE MOUNTAINS: Cottonwood Heights, Sandy, Draper, Holladay // CLOSE TO YOUR JOB IN LEHI: Draper, Riverton, South Jordan, Sandy // ON A GOOD-SIZE LOT: South Salt Lake, Rose Park, Fair Park S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 2 0

PHOTO ADAM FINKLE

SUGAR HOUSE AND THE ADJOINING SUGAR HOOD

Sugar House Park

The Westside. Salt Lake City has traditionally been strictly divided into east and west, loosely translated as affluent and not-so-much. But that has changed. The Westside—Glendale and Rose Park, both post-WWII developments that offered family homes, are one of the latest areas to be claimed by those who do the most urban pioneering: creatives. One big appeal of the houses here is yard space (population density is lower); another draw for the low-key neighborhood is more diversity. With the SLC house market escalating, west side lots are (slightly) more affordable and provide a unique look at the Wasatch Front, with lots of great rainbow views on warm summer evenings. The Sorenson Multi-Cultural Center & Unity Fitness Center is a boon as an indoor fitness community, while the International Peace Gardens and Jordan River Parkway offers pleasantly green space with bike paths and walkable trails. Having a yard space makes the west side more compelling for those who like to do “yard work,” with that, Glendale is a refuge from the city for homesteaders, gardeners and those who enjoy some elbow room. Several urban farmers have found a home here.

GLENDALE AND ITS SISTERHOOD ROSE PARK PLACES WE

Panaderia Flores Large assortment of different panes, both dulces and salados.

71 THE NUMBERS: The population density in Glendale is 63% lower than Salt Lake City

Glendale Population by race/ethnicity: White 46.10 // Black or African American 4.07 // Asian 11.59

Rose Park is split pretty evenly between Hispanic and White The median home value in Glendale is $269,072 home values have gone up 8.2% over the past year

The NPS Store An overstock furniture store with another building that sells groceries.

Hook & Ladder Co. Fire Station No. 13, Fish n’ Chips, Burgers, Fries and Ice Cream.

More yard space, diversity and likeminds make Glendale a great place for hens and their owners.

PHOTO ADAM FINKLE

Having lived in Glendale for the last 16 years, our favorite part about the area is the large lots and opportunities for hard work in Urban Agriculture. After acquiring our half an acre and converting it into intensive garden space, a good friend and neighbor, Hans Ehrbar, caught the vision and purchased more land adjacent to ours to expand the endeavor. Beyond that, the cultural diversity, as well as the Jordan River, are an inspiration that never gets old! —CELIA BELL, URBAN HOMESTEADER AND EDUCATOR

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We have a lot of green space close by—the Capital grounds, Warm Springs Park and City Creek Canyon—but it's close enough to bike to work downtown. Marmalade is one of the oldest areas of the city and the eccentric architecture draws an eclectic bunch of diverse and liberal people at all stages of life. Everyone knows everyone."

Small cafés, markets and bistros are tucked among the quaint houses of these old neighborhoods.

—JOSH AND HEIDI BELKA, STAGEHANDS

THE MARMALADE AND THE AVENUES

PLACES WE

Marmalade Library

Local branch of the Salt Lake LIbrary hosts all kinds of community events and has a coffee shop.

Capitol grounds

Shows outdoor movies in the summer

Em’s and The Day Room Charming cafe for

breakfast and dinner

Memory Grove Dog-

THE NUMBERS: About 2,503 people live in The Marmalade; the average age is 43 years old

Population by race/ ethnicity:

friendly park lined with pretty memorial buildings

White 88.52 // Black or African American .97 // Asian 4.46

The Garage Roadhouse with live music, good food, great outdoor seating

Home prices vary but the average sale price is around $400,000 and rising

WANT TO LIVE // COMMUTABLE TO OGDEN: Bountiful, Centerville, North Salt Lake, Farmington // ON THE CUTTING EDGE: Granary District, North Temple, Downtown // NEAR THE U: East Bench, Foothill, Sunnyside, Wasatch Hollow S A LT L A K E M A G A Z I N E . C O M | M A Y / J U N E 2 0 2 0

PHOTO ADAM FINKLE

The state capitol building with its beautiful grassy lawns and cherry trees, sits at the top of the hill. To the east are The Avenues, one of the most coveted neighborhoods in Salt Lake. To the west is The Marmalade, one of the funkiest historic neighborhoods in Salt Lake. The LGBT-friendly Marmalade, one of the oldest neighborhoods in the city, is named for the many fruit trees in the neighborhood— quince, pear, cherry. Part of a larger neighborhood called West Capitol Hill, steep hills and curvy streets take it out of the strict grid system, houses tend to be quirky, in a huge variety of architectural styles and sizes. Diverse and artsy folks are at home here. On the other side of the Capitol, The Avenues is also a charming older neighborhood, but tends to be a little more conventional than The Marmalade; streets are laid out and named alphabetically and (slightly confusingly) on a numbered system different from the city’s overall grid. Architecture in both areas is a mix—Victorian houses, brick bungalows, and framed cottages with some modern and mid-century mixed in. Generally, houses in the upper Aves are more expensive than those in the lower Aves, but diverse architectural styles and small cafes and shops tucked in between the houses make this a supremely walkable neighborhood. Both The Avenues and The Marmalade are close to City Creek Canyon, a piece of national forest with hiking trails and abundant wildlife—mule deer, turkeys, eagles, bears and mountain lions.

MURRAY DOWNTOWN HISTORIC DISTRICT Eight miles south of downtown on State Street, the city of Murray was not part of Salt Lake’s original “City of Zion” plan. In the late 1800s, the town became the home of the American smelting company. A post WWII neighborhood, the houses are typical of that time. Now, where the “Murray Stacks” once towered (you can watch their 2000 demolition online) is the flagship IHC hospital and shopping centers galore and a modern community. Its distance from central Salt Lake led to Murray developing its own downtown, with a performing arts community including theatres, for drama, ballet, ballroom and music. Historical buildings include the Cahoon Mansion (now a reception center); the Iris Theater (home to Desert Star Theater) and the Murray Theater. Murray City Park is a large public park with a recreation center, pools, ice center and— bring your paddle—pickleball courts. Commuters can easily navigate to SLC or Silicon Slopes and outdoor enthusiasts have a straight shot up to the canyons.

73 MURRAY THEATRE RENOVATION PROJECT PLACES WE

Pho Saigon Noodle House Try Banh Xeo:

Vietnamese crepes also known as Happy Pancakes or an omelet

Jerk’s Bicycle Shop

Unique buyback program for customers under 12 years old

Day Murray Music Open since 1946, includes a concert hall

Built during the cinema’s golden age, the aging Murray Theater has seen better days, opening in 1938, when the admission price to watch Alexander’s Rag Time Band was only a quarter. Since, this venue has seen the likes of the Utah Repertory Theater, professional wrestlers and the first-name performing pop star, Adele. As a historic landmark, the theatre was purchased by the city and Salt Lake County and a 3.7 million revamp grant was approved in hopes to revitalize the theatre and its downtown surroundings.

Tea Rose Thai

Still serves hot dogs as well as great Thai food

THE NUMBERS: Population by race/ ethnicity: White 80.2 // Hispanic or Latino 11.6 // Asian 4.46

PHOTO JEN HILL

The median home value in Murray is $373,000 At Mile Marker 372 on State Street, Marley doesn't ride bikes but he greets customers at Jerk's Bike Shop.

WANT TO LIVE // WITH A GREAT VIEW: Upper Avenues, Mill Creek, Cottonwood Heights, Mt. Olympus // IN A BIG, ANTIQUE HOUSE: Federal Heights, Lower Avenues, Yalecrest // WITH SOME ACREAGE: Taylorsville, Kearns, West Valley City, Herriman City M A Y / J U N E 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

THE NUMBERS:

Average listing sale price is in the $400,000

range and sell for close to asking prices. Culturally diverse, mostly White; lots of artists.

9TH & 9TH PLACES WE

The Kinetic sculpture

Art displays at the intersection by Troy Pillow inspired by the nine Muses of Greek mythology

Stockist Boutique fashion for men and women

Mazza Lebanese

restaurant beloved by the whole city

The Children's Hour

A beautifully curated collection of books, gifts and clothing for women and children

Just ten minutes or so from downtown, this is one of the liveliest and most walkable neighborhoods in Salt Lake City. The center is the intersection of 900 South and 900 East, locally known as 9th and 9th, home to a cluster of interesting shops and some of the best restaurants in the city. Tree-lined streets around the shopping area are home to Victorian cottages and bungalows with a few recently built high-rises to accommodate the growing community. Close to Liberty Park, the city’s largest, with an aviary, playing fields, tennis courts, a swimming pool and bocce courts. Tower Theatre, one of Salt Lake Film Society’s two cinemas, shows off-beat and foreign films as well as Sundance films during the festival. The annual 9th and 9th street festival brings together local businesses and residents, as well as people from all over the city, for a day of eating, drinking, shopping and games. A great family neighborhood, 9th and 9th is also home to many young, hip professionals.

I like being close to Liberty Park and it's one of the truly walkable neighborhoods in town. Plus there's good freeway access and it's close to downtown. When I moved here there were a lot of young people moving in so I've seen it change into a neighborhood of families and singles. It's a liberal place and we have lots of neighborhood get-togethers. —ADAM FINKLE, PHOTOGRAPHER

WANT TO LIVE // IN A SMALL HOUSE: Marmalade, Sugar House, Central City // IN A CONDO: Downtown, Sugar House, Lower Ninth // NEAR NIGHTLIFE: Downtown, Sugar House, 9th and 9th, South Salt Lake

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

PHOTO AUSTEN DIAMOND PHOTOGRAPHY

The ever-lively 9th & 9th neighborhood is one of the most walkable in Salt Lake.

75 PLACES WE

The Eccles Broadway-style

theater hosting touring companies and music with the excellent Tin Angel Bistro on site

TRAX Light rail system going to University of Utah, airport and multiple destinations

The Jazz Everyone in Utah is crazy for their basketball team which plays in the Vivint Arena City Library The secular

city center; with the ornate City-County building it’s the setting for the Arts Festival and many others

Bicycle rickshaws A fun way to see the city at street level

Downtown Salt Lake is enlivened by street art and murals.

DOWNTOWN Within a few days of entering the Salt Lake Valley, the Saints (members of the Church of Jesus Christ of Latter-day Saints) had started work on their temple and the fairy tale castle building remains the center of the city. Street numbers of the city’s grid layout start with the Temple as zero. Still, these days slightly less than half of Salt Lakers belong to the church. Once defined by the ornate 19th-century mansions along 100 South and old-fashioned apartment buildings, now the urban skyline is filled with modern multi-use developments with

floors of expensive condominiums. In recent years, downtown SLC has developed a lively nightlife, with bars lining Main Street and sophisticated restaurants serving everything from first-class sushi to Nepali food to chef creations at artisanal restaurants. On the edge of downtown, Pioneer Park is home to the Downtown Farmers Market featuring locally grown and made food. During the summer, the Gallivan Center hosts the Twilight Concert Series and becomes an ice rink in the winter. Harmons City Creek is a full-scale grocery near City Creek Mall, a Church-owned development that is home to national stores.

I love being downtown. I can walk to my son's school, I'm close to the charm of the Aves., I can walk to the grocery store, clubs, restaurants. I love walking by Este so my dog can smell the pizza. –CAROLINE HARGRAVES, MARKETING SPECIALIST AT THE DEPARTMENT OF AGRICULTURE, WORKING A LOT WITH UTAH'S OWN

THE NUMBERS: PHOTO AUSTEN DIAMOND PHOTOGRAPHY

Salt Lake City is diverse

Population by race/ethnicity: White 73.06 // Other 13.06 // Asian 5.36 // Black or African American 2.26 The median age in Salt Lake City is 32, the median household income of a Salt Lake City resident is $45,833 and the median home price is $395,000

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

“

EH-HEM. WE LIKE CLOSETS.”

THIS IS DAYBREAK CAMERON JACKSON | DIRECTOR OF MARKETING

In 2004, a largely uncharted area west of the South Jordan area and previously owned by Kennecott Mines became available to residential developers. But the plans which differentiate Daybreak, a diverse and community-centered development from your standard suburbian cookie-cutter neighborhood was not an accident. For example, an initial goal was to plant over 100K trees within the Daybreak community. Now almost 15 years later, it has gained the title of one of the best places to live in Utah and is one of the top-selling master-planned communities in the United States. “Planned, curated and approved, at Daybreak, our unique homes, streets and walkability allow residents to navigate efficiently to a variety of amenities, including Oquirrh Lake, pools, parks and local businesses,” shared Cameron Jackson, Director of Marketing for Daybreak Communities. In addition, the centralized business district—SoDa Row Village—allows residents to enjoy quick access to several casual dining restau-

LAKE COTTAGE

rants, with everything from Mexican at Tio’s to the more formal Southern-style cuisine at Porch. Daybreak has it all, community gardens, farmers’ market, grocery, boutiques and salons. “While we aren’t a city, we have a governing council like one,” explains Jackson, as Daybreak is surprisingly an excellent neighborhood choice for more than just families. Along with paths and bike trails, Daybreak also offers several community social events, including during the warmer months a well-attended summer concert series, cruise nights, food trucks at the North Shore of Oquirrh Lake and neighborhood campouts. A direct commute via the newly constructed Mountain View Corridor makes driving easy to Silicon Slopes (Lehi), the airport or downtown. And while the look and vibe of the community lean historic, being new construction, Daybreak is like “Sugar House with closets” and is matched with energy high-efficiency. Anything but standard, “Crayola Row” is a highlighted area, just envision a tree-lined street with classic Daybreak homes each painted in a variety of classic crayon colors.

10491 S. LAKE AVENUE, SOUTH JORDAN | 385.529.4741 | DAYBREAKUTAH.COM

“

GO VISIT IN THE MORNING BEFORE THE SUN IS SCHEDULED TO RISE. YOU WILL BE AMAZED IT’S SO BEAUTIFUL.”

LONE-PEAK CANYON AUTUMN RACHELLE MAST | PROFESSIONAL REALTOR

Who wouldn’t love to watch the first of the morning sunrise reflecting off the east peak of Mt. Timpanogos? And, what if you knew that your vantage point to those ethereal pinks would never be obstructed? With access to the mountains and views going clear up to them, the Lone Peak Canyon Subdivision is most likely your dream home destination.

With top-of-the canyon views, this is the luxury home subdivision that allows buyers to use their own home plan and builder of their choice. At Draper City’s Corner Canyon Trail Head, it’s still only minutes from the interstate I-15 which is an ideal commute to either Silicon Slopes or downtown Salt Lake.

Being minutes from downtown Draper, this location is uniquely nestled by the foothills of the mountains, and for those who love any type of outdoor recreation, it has it all. Along with breathtaking views and wildlife, there is access to miles of hiking, cross-country skiing, snowshoeing and mountain bike trails right outside your back door.

“While you have the benefits of being remote, there is still a strong sense of community and you’re close to town as well,” shares Autumn Rachelle Nast, a professional Realtor who describes living in the Lone Peak Subdivision community. “I’ve never seen so many people walking their huskies,” she adds, “Because the neighborhood is at a higher elevation it also has slightly cooler outdoor temperatures, and thickcoat huskies do well here as pets.”

LONE PEAK LLC

14727 S CANYON POINT DRIVE, DRAPER | 801.541.2102 | AUTUMNRACHELLEMAST.COM

utahbrideandgroom.com

ON NEWSSTANDS NOW

a&e ARTS | ENTERTAINMENT

PHOTO FARRIS GERARD

Utah Symphony . . . . . 82 Ogden City Limits . . . . 83 Calendar . . . . . . . . . . . 84

Matt Monsoonâ&#x20AC;&#x2122;s High Water mural on the back of the Commonwealth Room was featured in 2019 Mural Fest.

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a&e

The Sound of Music

Utah Symphony celebrates its 80TH ANNIVERSARY. BY JOSH PETERSEN

Utah Symphony will celebrate its 80th anniversary with a gala featuring acclaimed violinist Joshua Bell. Bell will play music performed at the symphony’s first concert in 1940. This summer, the symphony will perform with the Deer Valley Music Festival. More information is available at deervalleymusicfestival.org and at uso.org

Joining in 1946 as Utah Symphony’s Conductor, Maurice Abravanel lead for over 32 years.

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

n 1940, Europe was embroiled in war and America was rearming its forces, prompting the beginning of the end of the Great Depression. Gone with the Wind premiered in Atlanta, people were dancing to the music of Benny Goodman and Count Basie. Nylon stockings had just been invented and the average cost of a new house was $3,920. Also in 1940, the Utah State Symphony Orchestra gave its first performance. It had been a long time coming—Utah had been trying to form a state orchestra since 1892, four years before statehood. On May 8, 1940, the orchestra gave its first performance, supported by local

arts devotees and performed by volunteer musicians. Eight decades later, the Utah Symphony is one of just 15 full-time orchestras in the United States. It’s rare for a city of our size to support a major orchestra, but Salt Lake has always punched above its weight in terms of artistic pedigree. “I think it speaks to our heritage that this was important from the moment the pioneers arrived,” says Tom Love, Chair of the symphony’s Board of Trustees. “The first thing they did was build social performance halls.” The Utah Symphony became one of the premier orchestras in the U.S. under the tenure of Music Director Maurice

Abravanel. He led the orchestra from 1947 to 1979 and released award-winning recordings, toured across the world and promoted educational initiatives. Under Abravanel, Utah Symphony performed for students in public schools across Utah. One of those students was Love. In the late 1960s, the symphony visited Rosslyn Heights Elementary, his school in Salt Lake City. Decades later, Love still remembers this performance vividly. “This beautiful cacophony of sound, music and artistry just takes your breath away,” he said. “I’ll never forget it.” Utah Symphony still makes education a top priority. “It’s really important to our mission as Utah’s symphony to create that educational outreach and change people’s lives throughout the state,” Love said. They spend about 20 percent of their budget on educational initiatives, inviting children to attend performances at Abravanel Hall and traveling to schools throughout the state. Love estimates that about 165,000 K-12 students in Utah have heard the symphony through these programs. “I believe the Utah Symphony and Utah Opera is the crown jewel of the cultural landscape in the state of Utah,” Love says. “We’re at the center of it.”

81 Shane Osguthorpe, Andrew Wiscombe and Scott Rogers got creative with construction—their podcast shows how music is created.

From the beginning OGDEN CITY LIMITS chronicles the creation of a song. BY MARY BROWN MALOUF

PHOTO NATALIE SIMPSON

e were all fans of “Song Exploder,” a podcast where an artist deconstructs the creation of a song,” recalls Shane Osguthorpe. For example, in one episode, Jeff Tweedy of Wilco breaks down the song “Magnetized” from the group’s Star Wars Album. He explains how each bandmate contributed, making the song a true ensemble creation instead of an ego-driven auteur work. “We thought it would be cool to do that the opposite way, document the creation of a song from the beginning. Only we wanted to do it with video.” When Shane says “we,” he

is referring to his bandmate in the group, The Proper Way, Scott Rogers. (Salt Lake magazine featured The Proper Way in its Small Lake City online concert series in December, 2017. You can find that at saltlakemagazine.com/local-band-proper-way/) With a grant from Ogden Arts Council and videographer Natalie Simpson, they have finished season one—five video podcasts documenting how different groups of musicians interpret a cover song and an original piece. The series, called Ogden City Limits, is a unique way to experience art while it’s being created. Find Ogden City Limits on Facebook or YouTube.

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

The top A&E events for May and June 2020 BY JOSH PETERSEN

EDITORâ&#x20AC;&#x2122;S NOTE: At press time, these events were still scheduled but there may be closings because of COVID-19. Please check with the venues.

PHOTO JUSTIN HIGUCHI - WIKIMEDIA COMMONS

On our Radar OUT FOR BLOOD Natalie Marling, who performs as Weyes Blood, makes beguiling, strange indie pop that finds beauty in the apocalypse. May 4, Urban Lounge, theurbanloungeslc.com

TAKE TO THE STREETS The South Salt Lake Art Council have commissioned 10 new street murals as public art projects for the city. Celebrate their completion at Mural Fest.

Godzilla Gnomes by Josh Scheuerman at Sugar Post Metals was featured in 2019 Mural Fest.

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

PHOTO FARRIS GERARD

May 16, The Commonwealth Room, themuralfest.com

83 SHE WOLF Comedian Michelle Wolf polarized audiences with a caustic performance at the White House Correspondent’s Dinner. Utah crowds should be a little less tough. May 14-16, Wiseguys Comedy Club Salt Lake, wiseguyscomedy.com

BUZZED

May 14, Metro Music Hall, thebeeslc.com

BIRTHDAY BASH PHOTO MINDY TUCKER

Anyone can get onstage at The Bee, which hosts monthly nights of storytelling based on a single theme.

In this season finale, Utah Symphony performs Beethoven’s sweeping 1805 symphony “Eroica” in honor of the composer’s 250th birthday. May 22-23, Abravanel Hall, utahsymphony.org

Utah’s Event Florist everybloomingthing.com

Delivering smiles, beauty & flowers to0... Magnificent blooms for marvelous Moms.

801.521.4773 @everybloomingthingslc 1344 S. 2100 E. slc M A Y / J U N E 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

The relationship between your food, where it comes from, and who prepares it. The relationship between you, your latte, and the barista who steams it for you. The relationship between each carefully-selected ingredient. They all matter. Thank you for your partnership and congratulations on your continued success.

ON THE

table FOOD | DINING

The Magic of Mushrooms The recent focus on fungus comes from some of its more unique non-food propertiesâ&#x20AC;&#x201D;as a medicine and as a source of inspirationâ&#x20AC;&#x201D;but when we think of mushrooms, we mostly think: Yum.

Wanna learn about local fungi and be around those who are kinda obsessed with them? On June 27, 2020 the first Utah Fungi Festival will be held at the Garten at Mountain West Cider (425 N. 400 West). Tickets are $30, and to learn more visit: utahfungifest.com

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

MILLIONS OF MUSHROOMS

on the table

INGREDIENTS

Magic (but not that kind of magic) Mushrooms

Most Americans are used to the unassuming button mushroom—Agaricus bisporus was first cultivated on horse manure in France in the 1700s and now make up 90 percent of all the mushrooms we eat. But there are 10,000 different types of mushrooms we know about so far. These are some of the more popular varieties you’ll see in markets and on plates.

What are they, anyway?

n the recent film, Fantastic Fungi, Paul Stamets and Michael Pollan and the other mycologists quoted in the film say that mushrooms can save the world, or at least parts of it. According to them, mushrooms hold answers to disease, pollution, anxiety, depression and global warming. There they are, a giant invisible network, right underfoot. Mycologists point out to the network mycelia (that’s mushrooms and other fungus) that forms between the roots of trees, allowing them to communicate. They attribute all kinds of healing properties to various types of mushrooms—cancer, infection, viruses can all be helped with the right kind of mushroom. And before you raise your eyebrows through the roof, remember that penicillin comes from a kind of fungus. The first statins, cholesterol-lowering medications, were derived from mushrooms and antibiotics like cyclosporin have been found via mushrooms.

Mushrooms are one of the strangest foods to enter our kitchens. They’re neither animal nor vegetable, they can be hard to find yet they sprout everywhere, they can be poisonous or curative. Their spores can survive in outer space, their underground networks on earth connect many living things. The point is that mushrooms are an incredibly interesting life form, probably underused by humans, with underrecognized health value. And, our main point, they’re incredibly tasty.

Mushrooms on Menus

SHIITAKE Native to East Asia and used beyond the kitchen, shiitake are widely believed to have medicinal uses as well.

These ingredients are epitome of spring—not much needs to be done to make them perfect when they're in season: morels and asparagus. Oquirrh, 368 E. 100 South, SLC, 801-359-0426 Alpine nachos are a kitchen classic here: housemade chips topped with forest mushrooms, thin bits of speck and fontina cheese. Log Haven, 6451 Millcreek Canyon Rd., SLC, 801-272-8255, log-haven.com Enoki salad (pictured left) Enoki are startlingly beautiful on the plate and Chef Sergei Oveson is wise not to dress them up—a minimum of herbs and dressing just sets off the pure mushrooms. Ramen Haus, 2550 Washington Blvd., Ogden, 801-393-0000 The salty sweet of ham is a natural companion to mushrooms; here, housemade ravioli is stuffed with mushrooms and combined with prosciutto for a pure Italian dish. Sicilia Mia, 4536 S. Highland Dr., SLC, 801-274-0223, go to siciliamia.com for other locations Herb roasted potatoes with fungi, broccolini, Brussels sprouts, red bell peppers and a sage-mushroom gravy. Zest, 275 S. 200 West, 801-443-0589, zestslc.com

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

ENOKI Lovely, long and white, cultivated enoki are used in Japanese cuisine, notably in soups. Generally eaten raw or barely cooked.

MORELS With their distinctive tall honeycombed caps, morels are easy to identify, even though they come in a range of colors, from pale beige to gray. Morels are still harvested wild.

PORCINI Popular in Italian cooking, porcini are used fresh or dried and add a deep, nutty flavor to a dish.

OYSTER Yes, they look like oysters growing horizontally from a tree. Some say they have a vaguely oyster-like taste. They’re generally eaten cooked and are popular in Korean, Japanese and Chinese cooking.

T H E C H A R L E ST O N D R A P E R LUNCH – DINNER – BRUNCH

D E S T I N AT I O N

I N

1 4 5 Y E A R

Dinner Monday – Thursday 5:30p – 9:30p

Lunch Monday – Friday 11:30a – 2:30p

1229 E Pioneer Rd, Draper

R E S TAU R A N T

Reser vations 801.550.9348

Open Table

H O M E

Brunch Saturday– Sunday 10:00a – 2:00p

Friday – Saturday 5:30p – 10:00p -

O L D

www.thechar lestondraper.com

on the table Porterhouse Tomahawk

IF YOU GO

ADDRESS: 2300 Deer Valley Dr. East, Park City, WEB: marriott.com/ hotels/travel/slcxr-the-stregis-deer-valley PHONE: 435-940-5700 ENTREES: $$$-$$$$

CHANGE-UP

Rime Seafood & Steak is the first step in the reinvention of food at St. Regis Deer Valley. The big news is that Jean-Georges has left the building.

is world-renowned name is no longer associated with St. Regis Deer Valley. Who knows exactly why? Maybe he just got sick and tired of never coming to his namesake restaurant. More to the point, who cares? The notion of chefs becoming brands is so '80s, anyway. Wolfgang Puck? We like restaurants with chefs in their own kitchens, hands-on, passionate, part of the community they live in. Of course, a resort like St. Regis has a jet-set community—the world is their home and they can afford $1,500 per night rooms. They're part of the club. But restaurants, even at high-flying resorts like St. Regis, need local custom, especially ski resorts in the summer. So everything has changed and after a recent dinner at Rime, I'd say for the better. The new chef, Austin Hamilton, works with

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

Chef Matthew Harris, chef-owner of Tupelo. He, to use a loathed but commonlyused word, “concepted” the new restaurants at St. Regis. Rime is the first to open. Harris says the menu is an homage to the first-rate purveyors he's worked with over his career—oysters from Sue in Maine, elk from Delta, Utah, pasta from Bartolo's, micro-greens from Brickhouse. What it boils down to is the tried-and-true steak and seafood combination but executed with great precision and elegance. Three types of oysters were presented on ice in big rock salt bins before dinner, first with an Alpine gin Old Fashioned type of cocktail, then more pleasantly with champagne. Elk loin and dry-aged Desert Mountain Ranch porterhouse were ceremoniously carved in front of guests so the aromas hit the senses before the plate

was even presented, starkly, with just the sliced meat and a slight puddle of sauce. The complication was in the sides: Romanescu with a parsnip puree and hazelnut crumble; Brussels sprouts roasted to dark caramelization with pickled carrots and a hint of chile; roasted heirloom carrots with a pecan romesco sauce. No potato— the starch of the meal was a bowl of fantastic and simple clam spaghetti, served as a second course and luxuriously topped with winter truffle. Dessert, a complicated and beautiful take on the St. Regis signature s'more, was a superfluous delight. But Rime is not all: A French brasseriestyle menu will be served in another part of the vast space that was once Jean-George's kingdom and a third concept is planned for the terrace. So. Stay tuned. But in the meantime, stop in for surf-n-turf at Rime.

on the table

State Liquor License

Handicap Accessible

Inexpensive, under

$10

Moderate, $10–25

Expensive, $26–50

O ININ

Very Expensive, $50+

2A 019 D WAR

2019 Salt Lake magazine Dining Award Winner

HAofLL

FA M E

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING Bambara Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com EGLLL–MLL

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

ININ

2A 019 D

MAY/ JUNE

HSL The initials stand for “Han-

dle Salt Lake”—Chef Briar Handly WAR 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. 418 E. 200 South, SLC, 801-5399999. hslrestaurant.com EGLLL–MLL

La Caille Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. lacaille.com EGMM

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

taurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven. com EGN–O

Listings

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

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

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

Dining Award Hall Of Fame Winner

Please note that because of changing rules and restrictions to protect from Covid-19, Salt Lake magazine's dining listings may not reflect a bar or restaurant's current status. Please call the restaurant for specifics and go to saltlakemagazine.com for the latest updates.

GUIDE LEGEND

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

2A 019 D

Table X A trio of chefs collabo-

rate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients WAR

Quintessential Utah 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.

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

The Italian Way.

I T â&#x20AC;&#x2122;S A F A M I LY T H I N G . . .

We combine our passion for family with our love of food, wine, and the finer things in life. After coming to the USA in 2013, we knew 2 things...we wanted to share our culture through cuisine and we knew that we couldnâ&#x20AC;&#x2122;t do it alone. Our family has not only been supportive of our dream but many have joined our crusade, relocating from Italy to help bring authentic Italian flavors to Utah.

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

on the table fish. Tsogbadrakh’s expertise is clear in both these parts of the menu. Sushi, of course, is where a sushi chef can let his—or her!—freak flag fly: That’s probably why they tend to be Americans’ favorites. Nikko’s “Philly Roll” sounds more like a New York deli breakfast, smoked salmon and cream cheese with avocado. He lists these under “Comfort Rolls” while more exotic combos like the new age “Rainbow Roll” (crab and avocado with a variety of fish on top) and the “Heart Attack” (albacore and jalapeno fried and served with eel sauce and wasabi aioli) fall into the “Special” category. When you visit, be like us: Surrender to Tsogbadrakh—ask for omakase and leave yourself in the chef’s hands.

IF YOU GO

ADDRESS: 242 N. 300 West, Kaysville PHONE: 801-513-5596 ENTREES: $$$

FRESH FISH

Trip to Kaysville Nikko’s the new home for Sunny the sushi wizard.

’ve never been happier to see a man with a sharp knife. Sunny Tsogbadrakh was famous to fans at Mikado and at Naked Fish for precision sushi and for being a super-nice guy. Since the demise of those restaurants, he’s popped up here and there but now he has his own home, Nikko Sushi & Ramen in, like I said, Kaysville. With partner Ken Ulziibayar, Tsogbadrakh instantly had one of the best Japanese joints in town. Only it’s out of town. Before you start squealing about driving to Kaysville, let me point out that the time it takes is 23 minutes. It takes 43 minutes to drive to Park City. And Nikko’s equals or betters any restaurant up the hill. We started our meal with a big grin and some perfect potstickers, here

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known as gyozo because that’s the Japanese word for this particular dumpling. Then our server started delivering a series of dishes—deliver meaning about a dozen steps from the sushi bar where Tsogbadrakh was wielding his knife. And when it comes to sashimi, which technically isn’t sushi at all, the knife is everything, after the selection of the best fish. As is so often the case, the simplest thing is the hardest thing. The angle, the thickness, the smoothness of the cut are all designed to enhance the texture and flavor of the raw fish. Nigiri is also judged by the knife skills but the rice has to be perfect also—lightly vinegared and barely sticking together under the

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on the table

2A 019 D

Avenues Bistro on Third This

tiny antique storefront has new ownWAR ers—Chef Mike Ritchie, proprietor of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets, Moroccan-spiced duck and crafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-831-5409. EGL

Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. bluelemon.com GL–M

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

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. caffeniche.com EGL–N

Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. citrisgrill.com EGM Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. copperkitchenslc.com EGL–N Copper Onion An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes

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stay in one place all evening. Their kitchen serves up everything from duck confit nachos to their signature 12 oz Niman Ranch ribeye. 321 Main Street, SLC 801-363-8888. londonbelleslc.com EGM

Cucina Cucina has added fine restaurant to its list of descriptors—good WAR for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-theglass lists. 1026 E. Second Ave., SLC, 801-3223055. cucinaslc.com EGM

Lucky H Bar & Grille The classic hotel

ININ

AMERICAN CASUAL ININ

regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-3553282. thecopperonion.com EGL–N D

are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-5283712. tablexrestaurant.com EGM–N

2A 019 D

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

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. epiccasualdining.com EGM George This do-over of Finca has made the space more intimate and the menu more eclectic. Food ranges from raw bar to burgers and a smattering of small plates, some left over from the place’s past incarnation. 337 W. 200 South, SLC, 801-487-0699. georgeslc.com EM Hub & Spoke Diner Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-4870698. hubandspokediner.com EGM Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com EGL

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

Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. martinecafe.com EN

Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-5961350; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com GL Nomad Eatery Nomad is fast and casual, but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629. nomadeatery.com EGM Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space—being both imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com EGL–M One-0-Eight Chef-owner James Dumas, opened his own place in one of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-906-8101. EGL–N

Little America Coffee Shop Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801596-5704. saltlake.littleamerica.com EGL–M

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

London Belle Supper Club It’s a combo deal—restaurant and bar. That means you have to be over 21 to enter but it also means that you can

Pig and a Jelly Jar Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at

147 W. Broadway, SLC • 801.363-2739 OPEN FOR CURBSIDE PICKUP squatters.com

2110 Highland Dr., SLC • 801.783-1127 OPEN FOR CURBSIDE PICKUP wasatchbeers.com

96 lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-6955148. pigandajellyjar.com GM

Porch A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches. 11274 Kestrel Rise Road, Bldg. C, South Jordan, 801-6791066. porchutah.com EGM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-5825555, SLC. porcupinepub.com EGM

Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffetstyle (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. templesquare.com/dining/ GLM

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

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

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Rye The food rocks at this hip version of a

The Big O Doughnut Vegan. Doughnuts.

diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801364-4655. ryeslc.com EGLL

Need we say more? Blueberry-lavender, tofutti cream cheese, etc. 248 W. 900 South, SLC, 385-770-7024

Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. 11332 E. Big Cottonwood Canyon, Brighton, 801-533-9977. silverforklodge.com EGL–M Stella Grill A cool little arts-and-craftsstyle café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. stellagrill.com EGL–M Tiburon Servings at Tiburon are large and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. tiburonfinedining. com EGLLL

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-inblankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie. 501 E. 900 South, SLC, 385202-7167. traditionslc.com EGLL

BAKERIES Amour Cafe The jammin’ duo John and Casee Francis have a home for their Amour Fruit Spreads business, sharing space with a brightly-lighted cafe and plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. amourslc.com GL Baking Hive Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too. 3362 S. 2300 East, East Millcreek, 801-419-0187. bakinghive.com GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get. 779 S. 500 East, SLC, 801-906-0698. bagelproject.com GL

Biscott’s An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts.com GL Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-3664484. carluccisbakery.com GL

City Cakes & Cafe Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac n’ chezah. 1860 S. 300 West, SLC, 801359-2239. 192 E. 12300 South, Draper, 801572-5500. citycakescafe.com GL

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. evasbakeryslc.com GL

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

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

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

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch op-

The place to stage your next dramatic conversation, interesting situation, wild celebration or private party.

Post Office Place

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

WHERE CULTURES COLLIDE TAKASHI

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

Serving contemporary Japanese cuisine, sake, wine and cocktails. Gift certificates available.

98 tions, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. lesmadeleines.com GL

Mrs. Backer’s Pastry Shop A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from Americanstyle butter cream icing, fill this old-fashioned shop. 434 E. South Temple, SLC, 801-5322022. mrsbackers.com GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. socupcake.com GL Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801883-9741. tuilebakery.com GL

Vosen’s Bread Paradise This German-

style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-3222424. vosen.com GL

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. patsbbq.com EGL R and R Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show. 307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com GL–M

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

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

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Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history— so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. bohemianbrewery.com EGM

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe. net GM

Level Crossing Brewery Going out to

Millcreek Café & Egg Works This

ingbrewing.com EGM

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

grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie. 2496 West Temple, SLC, 385-270-5752. levelcross-

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. 273 Trolley Square, SLC, 801-5218917. desertedgebrewery.com EGM

The Red Rock Brewing Company Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com EGM

HAofLL Squatters Pub Brewery One FA M E of the “greenest” restaurants in

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

Wasatch Brew Pub Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-7831127. wasatchbrewpub.com EGLM

BREAKFAST/LUNCH ONLY The Daily Chef Ryan Lowder’s only non-Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing. Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits. 222 Main St., SLC, 385-322-1270. thedailyslc.com GL Eggs in the City A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek.Hip and homey, all at once. 2795 South 2300 East, SLC, 801-581-0809. eggsinthecity.com GM

BURGERS, SANDWICHES, DELIS Diversions Much-needed neighborhood

eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy. 535 N. 300 West, SLC, 801657-7327. diversioneatery.com EGL

Feldman’s Deli Finally, SLC has a Jewish

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

J Dawgs All big and all natural, whether you

choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here. 341 Main St,, SLC, 801-438-6111. jdawgs.com GL

Pretty Bird Chicken Chances are you’ll

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

Proper Burger and Proper Brewing

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

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

Shake Shack The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all–american favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake

Carving a New Experience

Endless servings of flame-grilled meats cooked over a wood-charcoal fire Chef-crafted gourmet salad area Ultimate caipirinhas, award-winning wines, and much more! 50 S Main St. Ste. 168 | 385.232.8070 TexasdeBrazil.com

100 flavors. 11020 S. State Street, Suite B, Sandy, 385-276-3190. GL

chocolate filled tequena. 350 E. State St., SLC, 385-301-8905. arempas.com. GL

Siegfried’s The only German deli in town

Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM

is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com EGL

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

COFFEE Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. caffedbolla.com GL

La Barba Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries. 327 W. 200 South, SLC, 801-457-0699. labarbacoffee.com GL

Campos Coffee Roastery & Kitchen An Australian coffee bar , this particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL

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

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

CENTRAL & SOUTH AMERICAN Arempa’s Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a

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Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-2200500. rodiziogrill.com EGM

Hong Kong Tea House & Restaurant Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. hongkongteahouse. yolasite.com GM

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

FRENCH/EUROPEAN Bruges Waffle and Frites The original

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

tiny shop turns out waffles made with pearl sugar.. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus. 336 W. Broadway, SLC, 801-3634444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL

CHINESE & PAN-ASIAN

Café Madrid Authentic dishes like garlic

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

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

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

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

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

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., SLC, 801274-6264. francksfood.com EGN

Monsieur Crepe This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings. The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio. 1617 S. 900 East, SLC, 801-259-5843. monsieurcrepe.com GM

Trestle Tavern Another concept from Scott Evans, owner of Pago, George, Hub & Spoke, etc., this restaurant is built around Eastern European food—pierogi, cabbage rolls, pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-5323372. trestletavern.com EGM

102 INDIAN Bombay House 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. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. bombayhouse. com EGM–N

Curry in a Hurry The Nisar family’s restau-

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rant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL

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Himalayan Kitchen Indian-Nep-

alese restaurant with an ever-expandWAR ing menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-3282077. himalayankitchen.com EGM

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

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

Saffron Valley East India Cafe Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801203-3325. saffronvalley.com EGM–N

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

Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three

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restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com GL–M

Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801486-4542. tandoorindiangrill.com EGL–M

ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com EGL Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. 680 S. 900 East, SLC, 801-533TRIO; triodining.com EGM

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

Cannella’s Downtown’s long-time essential red-sauce Italian shop, with friendly owners, familiar food and and fun, casual atmosphere. The Nica Joe burger is a slightly Italianized version of the American classic.. 204 E. 500 South, SLC, 801-355-8518. cannellas.com EGL–M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. caputos.com EGL

Cucina Toscana This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-3283463. toscanaslc.com EGM–N Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801363-2366. estepizzaco.com EGL

Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com GEL–M

Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. nuchs-pizzeria-andrestaurant.com EGL

Osteria Amore 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. 224 S. 1300 East, SLC, 801 9466917. psteriaamore.com EGM–N

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria.com GL The Pie Pizzeria Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-5820193. thepie.com EL

Pizzeria Limone The signature pie at this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801733-9305. pizzerialimone.com EGL Pizza Nono Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530. pizzanono-slc.com EGL

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

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

103 Sicilia Mia The third in a trio of family-owned

Tuscany This restaurant’s faux-Tuscan kitsch

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

is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. tuscanyslc.com EGN

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

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Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. stanzaslc.com EGM–N

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

Siragusa’s Taste of Italy Another strip

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Veneto Ristorante This small

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

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Stoneground Italian Kitchen

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

JAPANESE Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things,

which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801532-7522. EGM Kaze Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800800-6768. kazesushiut.com EGM Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801364-4888. GL

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

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

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

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Takashi Takashi Gibo earned his

FA M E 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. 18 W. Market St., SLC, 801-519-9595. EGN Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodleladen broths have a deservedly devoted following—meaning, go earl. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen.com GL

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

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

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

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Mazza Excellent. With the bright

FA M E 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. 912 E. 900 South, SLC, 801-5214572; 1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com EGM–N Manoli’s Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-5323760. manolison9th.com EGML

of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas. 282 E. 900 South, SLC, 801-613-2251. barrioslc.com EGL

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

Chile Tepin Popular for its generous servings

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

of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. chile-tepin.com EGM

Padeli’s One of Salt Lake’s original Greek res-

Chunga’s These tacos al pastor are the real

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

Lone Star Taqueria Lone Star serves a bur-

Olive Bistro This downtown cafe offers light

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

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

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

We Olive It appears to be an extraordinary

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

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

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

MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-7794747. alamexo.com EGM

Barrio A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection

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Taco Taco A tiny, charming taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-3558518. tacotacoslc.com EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801331-8033. taqueria27.com EGM

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

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. harborslc.com EGM-N Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, 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. 2155 S. Highland Dr., SLC, 801-946-2079. kimishouse.com EGLLL

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is

an institution. 48 W. Market Street, SLC, 801322-4668; 2985 E. 6580 South, SLC, 801-9428860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com EGM

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

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

Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com GL My Thai My Thai is an unpretentious mom-andpop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com EL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. pleikuslc.com EGM

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106 STEAK

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

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

Sawadee Thai The menu goes far outside

Fleming’s Prime Steakhouse This lo-

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

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. skeweredthai. com EGL–M Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. somislc.com EGL–M

Thai Garden Paprika-infused pad thai, deepfried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801266-7899. thaigardenbistroslc.com EGM

Krua Thai Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801328-4401. kruathaislc.com EGL–M Thai Siam This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. siamptsaltlakecity.com GL Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. zaoasiancafe.com GL

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

Spencer’s The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-2384748. hilton.com/en/hotels/utah EGN

VEGETARIAN Boltcutter Vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench. EGL Omar’s Rawtopia Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. rawtopia.com GL Vertical Diner Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com EGL

Zest Kitchen & Bar Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbiden rice, stuffed poblano peppers as well as bar noshes

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-theline everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley EGN ININ

SOMI Vietnamese Bistro But there’s also

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

and an amazing chocolate-beet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801-433-0589. zestslc.com EGM

Sapa Sushi Bar & Asian Grill Charming

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350 Main Now run by Cortney Jo-

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

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. parkcityrestaurants.com/restaurants/the-farm EGO

Firewood Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435-2529900. firewoodonmain.com EGN Glitretind 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. 7700 Stein Way, Deer Valley, 435-645-6455. steinlodge.com EGO

Goldener Hirsch A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn.com EGO

J&G Grill The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435940-5760. EGO Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. mustangparkcity.com EGO

Local Butchers Since 1956, High Quality Meats Delivered To Your Door Order at 56CUTZ.COM Build Your Own Box and Get $10 Off promo code: meatlove10 Contact us at 801-824-6996 56cutz@ mainstreetqualitymeats.com

Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com EGM

Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. shallowshaft.com EN

Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-6542133. snakecreekgrill.com EGM–N

Tupelo Chef Matt Harris brings a touch of the South to Main Street. A far cry from greens and grits, the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. 508 Main St., Park City, 435-615-7700. tupeloparkcity.com EG N

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

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

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108

The Brass Tag In the Lodges at Deer Valley,

Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-6498284. theeatingestablishment.net M Fletcher’s on Main Street Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. fletcherspc.com EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. gatewaygrille.com EGL–M Handle Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-6021155. handleparkcity.com EGN

Hearth and Hill This all-purposse cafe serves

ININ

the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. deervalley.com EGM

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

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

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Silver Star Cafe Comfort food

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

Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort.com EGN Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-6540251. spincafe.net EGL–M Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-6432015. zermattresort.com EGM–N

BAKERIES & CAFÉS Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. pcroaster.com GL

lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435200-8840. hearth-hill.com EGM

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

High West Distillery Order a flight of whis-

Riverhorse Provisions Bowls, breakfast,

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

sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it. Right on Main Street. riverhorseprovisions. com EGL

Road Island Diner An authentic 1930s diner

bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com GL

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Wasatch Bagel Café Not just bagels, but

Windy Ridge Bakery & Café One of Park City’s most popular noshing spots—especially on

Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill. com EGL–M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. montagehotels.com EGN Red Rock Junction The 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. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435575-0295. redrockbrewing.com EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-ofthe-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. squatters.com EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. wasatchbeers.com EGL–M

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

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe the steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435649-7177. EGO

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

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

ITALIAN & PIZZA Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com EGM Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. vinto. com EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. ghidottis.com EGM–N

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

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

Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a

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110 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-6150300. wahso.com EGO

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com EGM

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

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

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

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

Kuchu Shabu House The second shabustyle eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. kuchushabu.com EGLL

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

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

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

Prairie Schooner Tables are cov-

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

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com EGN

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

Tarahumara Some of the best Mexican food in the state can be found in this family- owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N

Edge Steakhouse This beautifully fills the

Union Grill The cross-over cooking offers

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

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

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beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. westgateresorts.com EG Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900. lespriprime.com EGN

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

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

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

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

home. 1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com GL–M

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

ITALIAN AND PIZZA The Italian Place A great sandwich is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete. 48 Federal Ave., Logan, 435753-2584. italianplace.net GL

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. slackwaterpizzeria.com EGM

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. rovalis.com EGM

Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801475-7077. myzucca.com EGM–N

JAPANESE Ramen Haus Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. ramenhaus.business.site EGM Tona Sushi The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-622-8662. tonarestaurant.com EGM–N

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112 MEXICAN Sonora Grill A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options. 2310 Kiesel Ave., Ogden, 801-393-1999. comthesonoragrill.com EGM–N

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the fa-

miliar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com EGM–N

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. sundanceresort.com EGN–O

AMERICAN CASUAL Chomburger Colton Soelberg (Communal, etc.) has opened a low-key high-end burger place with an eye towards infusing highquality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. chomburger.com GL The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort.com EGM

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Station 22 Ever-hipper Provo is home to

Capitol Reef Inn & Café This family

some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. station22cafe.com EGL–M

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. capitolreefinn.com EGL–M

INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com EGM–N

ITALIAN Pizzeria 712 The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. pizzeria712.com EGM

VEGETARIAN Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801489-4500. gingersgardencafe.com GL

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN

HAofLL

Hell’s Backbone Grill Owners

FA M E 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. 20 N. Highway 12, Boulder, 435-3357464. hellsbackbonegrill.com EGM–N

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL–M

BAR GRUB & BREWPUBS  Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-2596333. themoabbrewery.com EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435772-7422. klbzion.com EGO Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. paintedpony.com EGN

Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. flanigans. com/dining EGN

Vermillion 45 Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excellent. 210 S. 100 East, Kanab, 435-644-3300 vermillion45.com EGN

2300 Deer Valley Drive East, Park City

AMERICAN CASUAL

+1 435 940 5760 SRDVdining.com

Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-5293921. famousmomscafe.business.site GL

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

Peekaboo Canyon Wood Fired Kitchen Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking ptio. 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com EGL–M

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435772-7700. zionlodge.com EGL–M

A New Dining Concept at St. Regis Introducing RIME | Seafood & Steak, by Chef Matthew Harris, the acclaimed chef who opened J&G Grill at The St. Regis Deer Valley in 2009 as Chef de Cuisine and then went on to open tupelo Park City in 2015 as Chef/Owner. RIME presents a seasonally inspired menu of classics from land and sea, built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Come savor the contrast and RIME with us at The St. Regis Deer Valley.

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolatechile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion. com EGL–M

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

We know where to go. Your appetite will thank you.

BAKERIES & CAFÉS Twenty-five Main Café and Cake Parlor With its hip graphic design, ever-socool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. 25main.com GL

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

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115

21 & OVER BARS

bar

Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

FLY

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

Like it used to be Willie’s Lounge and Big Willie’s BY MARY BROWN MALOUF

PHOTO ADAM FINKLE

Willie’s got it all except the peanut shells on the floor: a great collection of neon beer signs, patrons who range from bootscooting Western to proto-punk in style, lovers’ brawls out the front door, karaoke and TV sports from wrestling to golf. The place gives a whole new slant to the word “eclectic.” Those of us who have become accustomed to hand-crafted cocktails might be taken aback by the frank drink-slinging at Willie’s. No one here would dare say “mixologist.” (Frankly, I don’t know a single bartender who doesn’t clench his fists at the word, even in the most genteel and hip of cocktail lounges.)

Technically, this is Willie’s Lounge (Utah’s Finest Dive) and according to itself, it’s Salt Lake City’s oldest bar continuously run since 1948, a confusingly worded epithet. Not confusing is the other tagline: Friendly, Clean and Cheap. Yep. Drink specials for $2.50 every night, more than 40 kinds of bottled beer, fifteen on tap, from $3 to $5. Willie’s Special is four wooden nickels for nine bucks. Each nickel can be used for one draft beer—no expiration date. Cigarettes (cigarettes!!) are eight bucks. The absence of pretension comes free. Right across the street is Big Willie’s. It’s a lot like

Willie’s only, you know, bigger. With pool tables and a food menu. My great grilled cheese came with thick-cut fries for eight dollars, but I was eating low on the chain: You could order all kinds of burgers, entrees like fettuccine Alfredo, even a boneless ribeye if you’re living large, for $26.50. What we did is eat at Big Willie’s, then cross over to Willie’s for people watching and drinks. And it was then that I experienced something brand new to me. See next page. Big Willie’s, 1717 S. Main St., SLC, 760828-7351

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bar fly AC The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid. 225 W. 200 South, SLC, 385-722-9600. achotels.marriott.com Aerie Floor-to-ceiling windows mean

drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160

Alibi Bar & Place Located along

SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights. Check the website. 369 S. Main St., SLC, 385-259-0616

Bar George Sister—well, brother—to the restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines. 327 W. 200 South, SLC, 801-487-1699, bargeorgeslc.com

A Flight of Boxed Wine

Willie’s, 1717 S. Main St., SLC, 801-463-4996

Beer Bar Ty Burrell, star of ABC’s small-screen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140-+ brews to choose from, plus 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287. beerbarslc.com The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. utahbayou.com Beerhive Pub More than 200 PHOTO ADAM FINKLE

FLIGHTS—several small portions of wine or food served at once so you can compare flavors—are all the rage in fine restaurants and bars. Once in Portland, I tasted a flight of sherry with a flight of ham, a flight of ice creams, a flight of champagne and—to annihilate the evening—a flight of vodka. Wine is the most high-flying food and wine flights have become popular in upscale restaurants and bars that want to show off the extent of their cellars. So, being something of an oenophile (I like to drink wine), I was delighted to see that Willie’s offers its own flight of wine. Boxed wine. I was presented with a wooden board, the small tasting glasses (glass votives?) fitting snuggly in cut-out circles, and each glass holding a different wine from a box. A server came over and explained that the wines were arranged in order of “weight”—the lightest white to the deepest red, and to aid my memory, he’d written down the names in order on a piece of lined notepaper. Corbet Canyon Chardonnay, Gran Verano Sauvignon Blanc, Bota Box Pinot Grigio, Corbett Canyon Merlot, Bota Box Shiraz, Black Box Cabernet Sauvignon. All for $7.50. Delightful accompaniment to some killer karaoke.

Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287. beerbarslc.com

beers—domestic, imported and local— with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. 128 S. Main St., SLC, 801-364-4268

BTG Wine Bar BTG stands for “By the Glass” and though BTG serves

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

craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814. btgwinebar.com

Campfire Lounge The laid-back feeling of sitting around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 campfirelounge.com

Copper Common Copper Com-

mon is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801355-9453. coppercommon.com

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801273-9830. cottonbottominn.com Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular. East Liberty Tap House Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com Gibson Lounge Grand America’s inimitable upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. grandamerica.com Good Grammar The crowds

playing Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers. 49 E. Gallivan Ave., 385-415-5002 goodgrammar.bar

High West Distillery The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other

117 alcohol. 703 Park Ave., Park City, 435649-8300 highwest.com

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801521-3904. garageonbeck.com Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com Green Pig Green Pig is a pub of a

different color. The owners use ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com

Lake Effect An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801285-6494. lakeeffectslc.com Punch Bowl Social Club A

giant bar, a little bowling alley, dartboards, lots of arcade games, Jenga and even quiet places to chat—the Punch Bowl has a lot of everything, including a big menu. Your drink travels with you from one activity to the next because the whole place is for over 21. 6. N. Rio Grande, The Gateway, SLC, 801-948-2989. punchbowlsocial.com

Rabbit Hole Downstairs in Lake

Effect, the gaslit Rabbit Hole takes you on a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notch bar makes this a very unusual hare. 155 W. 200 South, SLC, 801-285-6494

Seabird Bar & Vinyl Club

Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold. 7 S. Rio Grande, The Gateway, SLC, 801-456-1223

The Rest and Bodega The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. 331 S. Main St., SLC, 801‑532‑4042. bodega331.com The Shooting Star

More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002. shootingstar-saloon.business.site

Oyster Bar The nightlife side of

Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com

Quarters Nostalgic for all those

Gen Xers and gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com.

Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748. hilton.com

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.com

The Vault A quintessential hotel

Water Witch Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com Whiskey Street This stretch of

Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

Zest Kitchen & Bar, Zest offers

hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Strawbubbly Lavender Martini. 275 S. 200 West, SLC, 801-433-0589. zestslc.com

BEERS & BREWS Squatters Pub Brewery/ Wasatch Brewery Salt Lake’s

Founder Will Hamill says,“We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles. 1722 Fremont Dr., 801-467-0909. uintabrewing.com

TF Brewing TF stands for Templin

Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made Germanstyle beer and don’t miss game night. 936 S. 300 West, 385-270-5972. tfbrewing.com

Bohemian Brewery Enjoy the

lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law. 94 E. 7200 South, Midvale, 801-5665474, bohemianbrewery.com

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

original breweries merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Lake. 147 W. Broadway, 801-363-2739, squatters. com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

Shades of Pale Brewing A mom-

Desert Edge Brewery at the Pub The constantly changing variety

who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-906-8604. properbugerslc.com

and Beer School set Desert Edge apart from all the others. 801-521-8917. desertedgebrewery.com

Level Crossing Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385270-5972. levelcrossing.com

bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. 202 S. Main St., SLC, 801-363-5454. bambara-slc. com/the-vault

Red Rock Brewery A longtime

Wakara Bar One of the few bars on

seasonal releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com

the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens. 480 Wakara Way, SLC, 385-722-9600.

Uinta Brewing Company

favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-5217446. redrockbrewing.com

Toasted Barrel Brewery Look for

and-pop brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435-200-3009. shadesofpale.com

Proper Brewery and Burgers From the same proper folks

Fisher Brewing Company Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally. 320 W. 800 South, 801-487-2337. fisherbeer.com

Roha The name comes from the

owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982. rohabrewing.com

Kiitos Brewing A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-2159165. kiitosbrewing.com

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my turn

On Children, Parenting and Creating Memories Rearing your own kids—and theirs—can yield valuable lessons in love. BY JOHN SHUFF

The author with David, above, Molly and David (center) and with David, right

No doubt, over the past 12 years, we’ve been spoiled as grandparents because of the time we’ve spent with our grandchildren, Chloe and Madlyn. They’re getting older. Their interests are changing. The sleepovers are more infrequent. There was a time that visiting Gumbo Limbo was as good as it gets, but those days are over. These days it’s all about soccer, Girl Scout cookies, after-school activities. They’re no longer those sweet-smelling angels you cuddled before bedtime. I ache with the loss of my grandbabies; we all do. It’s called love. Still, we knew from rearing our own children that children are not our possessions, certainly not ours forever. Our kids are merely on lease to us before we deliver them into an uncertain world. And being a good parent is tough. Early on my wife, Margaret Mary, said, “Remember, we’re raising kids, not flowers.” When I look at the pictures of our family over the last 50 years, there is no question she was right; our children are individuals with definite points of view and personalities. Parenting was not my strong suit. I changed a few diapers and gave some baths, but that’s the extent of it. However, if I had the chance to do it over, I’d be a better listener, invest in more quality

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

Allowing Children to Be Themselves

time with them, and take the emotion out of my reaction to their behavior. However, that’s history. There is no magic formula available for raising children. No one has all the answers. Children are marked not only by their genetic backgrounds but also by the environment in which they are raised. Parents are the people who affirm them and give them a positive view of others as well as themselves. Our children are the bridge to the future. Parents who are the happiest, the most content, are those who invested a great deal of time and energy in their children’s lives, the ones who nurtured, listened, supported their kids. They are also the ones who let them go, like so many arrows. As Kahlil Gibran says, “Let your bending in the archer’s hand be for gladness: for even as he loves the arrow that flies, so he loves the bow that is stable.”

My son, David, and I are polar opposites. Different personalities, interests, everything. He read when he was 4, and occasionally was summoned to read at adult gatherings. Our neighbor was a pediatrician who loved showcasing this skinny little kid’s ability. While David read from any book put in front of him, the doctor and his guests howled in disbelief. David read everything he could get his hands on. I never read anything but the sports pages of the Cincinnati Enquirer. The first ball I threw to him is still in the spot where it landed. As an adolescent he was infatuated with karate while I collected baseball cards. While he won writing awards in high school, I was playing sports. And when David took Asian studies in college that included courses in Japanese, I cringed, because for me a business major was the only way to go.

119 Full Esteem Ahead I like this passage from Full Esteem Ahead: 100 Ways to Build Self Esteem in Children & Adults, by Diana Loomans, which might be helpful in rearing your child. Cut it out and place it on your fridge. It might save you some regrets later.

IF I HAD MY CHILD TO RAISE OVER AGAIN:

YOU ARE THE BOWS FROM WHICH YOUR CHILDREN AS LIVING ARROWS ARE SENT FORTH

worked in Japan for five years before returning home, a time he still cherishes. This Mother’s and Father’s Day, recount the memories of your parents. Vow that you will continue their legacy of love and support of your children.

–KAHLIL GIBRAN, “THE PROPHET”

Given our total incompatibility, I have always respected his interests. I was humbled when he pursued a lifelong dream to work in Japan and become part of its culture. David had a vision, and with dogged persistence it became a reality. Parenting is all about understanding your differences with your children, appreciating their ambitions and giving them high-fives of encouragement for their accomplishments, no matter the magnitude. I really never understood this until my son kissed me on the cheek (I still remember the stubble of his beard rubbing against my cheek) and boarded the plane to Japan. I’ve never seen him so excited. What an exhilarating feeling to realize, as a parent, that I was somehow part of my child’s dream. David lived and

• I’d finger paint more and point my finger less. • I’d do less correcting and more connecting. • I’d take my eye off my watch and watch with my eyes. • I would care to know less and know to care more • I’d take more hikes and fly more kites. • I’d stop playing serious, and seriously play. • I’d run through more fields and gaze more at stars. • I’d see the oak tree in the acorn more often.

Top to bottom: The Shuffs’ extended family with Santa, Molly Shuff with friend Ronie and Margaret Mary Shuff with Molly and David

• I’d do more hugging and less tugging. • I would be firm less often, and affirm much more. • I’d build self esteem first and the house later. • I’d model less about the love of power, and more about the power of love. • From this day forth, I’ll cherish it all.

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