ON THE TABLE

FOOD | TRENDS | DINING

FINDING FLAVOR IN THE HILLS

THESE ARE THE OYSTERS from the Lakehouse at Deer Creek, a new restaurant that is finding ways to use locally foraged accents for even clearly un-local dishes like oysters (in this case juniper and locally grown corn). Find out about this

unique foraging style on page 94.

FORAGING AROUND DEER CREEK

The Lakehouse chef creates a dining destination in a unique location

BY JEREMY PUGH

For 36 years, the Wagstaff Family has owned the concession on the edge of the reservoir at Deer Creek State Park. The mom and pop of this mom and pop, Doug and Julie Wagstaff, ran the boat rental and a burgers-and-pizza type joint to feed hungry boaters and provide summer jobs and a good work ethic to the Wagstaff kids.

“They succeeded,” says Tamara Stanger, the new chef at the new restaurant Lakehouse at Deer Creek. “Those kids know how to work.”

Stanger was hired by Brad Wagstaff, who, carrying on the family tradition, committed to the property by signing a 30-year lease. But the next generation wanted something more than just a summertime burger shack. The restaurant space has been completely renovated inside and out and features a large open patio at the lake’s edge, hence the name.

Stanger is not new to Utah. She grew up in the small mining town of Eureka (we had to Google that, too) working in her mother’s restaurant, a down-home meat and potatoes place that was an anchor in the small community. She never left the kitchen, working her way into high-end restaurants in the Phoenix-Tempe area. Her return to Utah was kismet; she had been wanting to return to her roots, literally. See, Stanger is part of a new generation of chefs that want to venerate old cooking styles with a focus on foraging, or gathering ingredients from nearby land.

“Food tells a story,” she explains. “I want to look at the ways the early settlers and Native Americans cooked and what they cooked. I grew up foraging and most of our meat was hunted or fished. The first thing I ever foraged was wild rhubarb. I made ice cream out of it. It felt like treasure hunting.”

Stanger’s menu reflects this back-tothe-land sensibility paired with her formal chef training. The food she forages, she explains, can’t be used in large quantities but rather provides an accent to recognizable fare. You’ll find frybread cooked in duck fat, tortillas made with Utah blue corn, garnishes featuring tart local cherries, a bolognese with rabbit, heirloom sourdough bread, pine nuts, juniper sprigs and even acorns, used to laboriously make the acorn flour featured in this former pastry chef’s intriguing acorn pie.

“These mountains are just covered in acorns,” she says. “It takes a lot of time to process them. You have to leach all the tannins, roast them and grind them. But it’s worth it. These are foods and techniques that are unique to Utah and help tell Utah’s food story.”

Opened last summer, the Lakehouse will be open year-round catering to the boating crowd in the summer and the ski/Sundance crowd this winter.

“The Wagstaffs wanted a legacy,” she says. “Our mission is to help define Utah food and make it beautiful to draw people from around the world. Michelin stars? Utah itself is a Michelin star and we want to share that.”

IF YOU GO

The Lakehouse at Deer Creek 517 US-189 S., Heber City (in Deer Creek State Park) thelakehousedeercreek.com, 435-210-7474

WHERE TO EAT

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

SALT LAKE CITY & THE WASATCH FRONT

American Fine Dining

ARLO

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

BAMBARA

202 S. Main St., SLC, 801-363-5454. bambara-slc.com 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.

THE CHARLESTON

1229 E. Pioneer Rd., Draper, 801-550-9348. thecharlestondraper.com Offering gracious dining in Draper, Chef Marco Silva draws from many culinary traditions to compose his classic but exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in an old house surrounded by gardens, is lovely and we love his high standards: No kids under 11 Friday and Saturday evenings and an indoor dress code.

GRAND AMERICA

555 S. Main St., SLC, 801-258-6708. grandamerica.com 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.

HSL

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

LA CAILLE

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

HALL LOG HAVEN

of FAME

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

PAGO

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

PROVISIONS

3364 S. 2300 East, SLC, 801-410-4046. slcprovisions.com With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

SLC EATERY

1017 S. Main St., SLC, 801-355-7952. slceatery.com The SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

TABLE X

1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises.

American Casual

BLUE LEMON

55 W. South Temple, SLC, 801-328-2583. bluelemon.com 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 is a happy change from downtown’s food-as-usual.

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. of FAME HALL Dining Award Hall Of Fame Winner Quintessential Utah

COTTAGE CORE

At-home microbakeries deliver the goods

BY JOSH PETERSON

Plenty of us rediscovered the joys of home baking in 2020. Some Utahns turned that joy into small businesses. Cottage bakers make small batches of food in home kitchens, promote themselves on social media and field pickup and delivery orders for their (literally) homemade goods. These Utah microbakeries either started or grew significantly during the pandemic as traditional storefronts became less essential, food delivery exploded and many of us spent our days at home hungrily scrolling through Instagram. In a challenging landscape, this model offers a different way forward: locally-focused, collaborative and appealingly small-scale.

MIMS BAKERY

If, like me, you spent more of the pandemic watching The Great British Baking Show than nurturing a sourdough starter, Mims Bakery’s classic sourdough is the perfect way to get your homemade bread fix. Husband-and-wife duo Tripp Mims and Thy Vu started Mims Bakery (mimsslc. com) out of necessity when Tripp was laid off as a sous-chef at the now-closed Alamexo. “We have always passively baked for fun and for ourselves, but with a lot of downtime after Tripp was furloughed, he started baking for family and friends to pass the time,” Vu says. They started with a “small but mighty” Rofco bread oven in their own kitchen before converting their garage to a mini-bakery. Along with traditional breads, they sell seasonal menu items highlighting local ingredients, like tomato and basil grown in their own garden. Tripp and Vu, the bakery’s only employees, regularly collaborate with friends, neighbors and other local businesses while fundraising for community organizations like Salt Lake Community Mutual Aid and Black Visions Collective. “It is an opportunity to get good food into bellies while also making a difference together as a community,” Vu says.

POWDER PEAK SWEETS

Powder Peak Sweets owner Jayden Brennan started using Instagram as a platform to share baked goods she made for fun. By summer 2020, Jayden harnessed a growing social media following to start her own business with her sister Sarah and boyfriend Jordan. (Jayden admits Jordan “kind of just got thrown into the whole baking thing, but I wouldn’t be able to do it without him.”) Jayden’s specialty is cronies, decadent donuts made with flaky layers of croissant dough. Powder Peak Sweets (powderpeaksweets.com) regularly updates their menu with flavor combinations like vanilla espresso and peach bourbon brown sugar, but you can’t go wrong with the classic cinnamon sugar combo. Jayden, who still works full-time at the University of Utah, says she hopes to continue growing as a microbakery before upsizing to a storefront. “We have received tremendous support from our community,” she says. “We would never be where we are today without them.”

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PIES THE LIMIT

“I’ve always had an infatuation with cooking,” says Pies the Limit owner Dominique Wilson. Wilson started selling homemade pies online as a side hustle in 2017. Last year, Pies the Limit (instagram @pies_the_limitut) received a surge of attention as growing awareness of racial justice inspired more interest in Black-owned businesses online. “One thing that I’ve always felt isn’t taught enough in the Black community is owning your own business,” he says. “I want to leave my future children with something they can call their own.” Sharing a kitchen with friends Geoff and Mia Patmides, who co-own Taylorsville’s The Local Greek, Wilson sells both dessert and dinner pies, including his signature creation, a silky smooth blueberry sour cream pie. “Being able to call myself a business owner makes me more proud than anything,” he says. As his one-man operation continues to grow, Wilson has a simple message to readers: “These pies are damn good. Come and get you some!”

IMAGES

1. Dominique Wilson holds one of his homemade pies from Pies the Limit; 2. Orange blossom baklava cronie from Powder Peak Sweets and Aziza; 3. “Sourdoughnies” with brown butter, kunafa crumble, pistachio and orange zest from Mims Bakery; 4. Seeded polenta bread from Mims Bakery; 5. Classic peach pie from Pies the Limit; 6. Heart-shaped cronie from Powder Peak Sweets; 7. Chocolate coconut cream pie from Pies the Limit; 8. Raspberry cronie from Powder Peak Sweets; 9. Pain d’epi and baguettes from Mims Bakery

THE ORIGINAL ZINGER

Ginger isn’t just for sushi and holiday cookies.

Ginger is the culinary equivalent of enthusiasm. Whether you’re using it in a savory or a sweet dish, its spicy aroma that seems to straight from the nose to the brain, is a wake-up call: Hey! Things are about to get interesting! Put the ginger flower in a vase; in the kitchen we use the rhizome of the plant which is from a family—kind of amusingly—called Zingiberaceae. (Emphasis on zing!) Ginger has been used for more than 3,000 years as a spice and a medicine. Of course it always gets the spotlight come the holidays—adding a tangy freshness and mellow warmth to foods of all kinds.

Let Them Eat Cake

Hell’s Backbone Grill takes gingerbread beyond conventional cookies

Gingerbread cookies—the hard kind you make those big houses out of—are mildly edible. But ginger snaps are great. Best of all, we think, is gingerbread cake, the ideal fall dessert. One of the best in Utah comes from the kitchen at Hell’s Backbone Grill. Here’s the (slightly modified) recipe from their first cookbook, With a Measure of Grace. Available, along with the second volume, This Immeasurable Place, at local bookstores or at hellsbackbonegrill.com.

Ingredients: 3 cups flour 2 tsp. soda 1 tsp. salt 3 tsp. ground ginger 1 ½ tsp. cinnamon 1 tsp. ground chile powder (we like New

Mexican chile powder, if you can find it) 1 ½ sticks butter 2 eggs 1 ½ cups molasses 1 ¼ cups boiling water 2 Tbsp. chopped crystallized ginger 1 Tbsp. grated fresh ginger 1 cup chopped pears for optional topping

Butter a 9 x 13-inch pan. Place a rack in the middle of oven; preheat to 350 degrees.

Mix the dry ingredients together. Beat butter until soft, then add sugar and eggs. Stir in the molasses, then the dry ingredients and mix until thoroughly combined. Stir in water slowly. Add crystallized and grated ginger.

Bake about 40 minutes. When cool, cut into squares.

To gild the lily, serve the gingerbread topped with warm caramel sauce and whipped cream, or vanilla or coffee ice cream, or sautéed pears or apples. Or savor as it is, right out of the pan and into your mouth.

MIGHTY GINGER

Available in many forms, ginger is a go-to for fabulous flavor.

POWDERED GINGER

The rhizome is dried and ground. Find this in the spice department and use it in all kinds of baked goods. (Tip: A tiny pinch added to yeast doughs at the beginning will speed up their rise.) CRYSTALLIZED GINGER

Diced ginger root is cooked in sugar syrup until the sugar crystallizes. Use it in baking or dip it in melted dark chocolate for an after-dinner palate refresher. GINGER ROOT

Ginger is not a root, it is actually a rhizome. Buy a fresh piece of it in the produce department and store it in the freezer. When you crave the taste of fresh ginger, grate off as much as you need with a hard-cheese grater. PICKLED GINGER

This is traditionally used as a palate refresher during a sushi dinner, but it’s also wonderful slivered into green salads or chicken salad.

CAFE NICHE

779 E. 300 South, SLC, 801-433-3380. caffeniche.com The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.

CITRIS GRILL

3977 S. Wasatch Blvd., SLC, 801-466-1202. citrisgrill.com Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fireroasted pork chops with adobo rub and black bean–corn salsa. Expect crowds.

COPPER KITCHEN

4640 S. 2300 East, Holladay, 385-237-3159. copperkitchenslc.com 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.

COPPER ONION

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

CUCINA

1026 E. 2nd Ave., SLC, 801-322-3055. cucinaslc.com Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

THE DODO

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

EPICURE

707 E. Fort Union Blvd., Midvale, 801-748-1300. epicureslc.com American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

HUB & SPOKE DINER

1291 S. 1100 East, SLC, 801-487-0698. hubandspokediner.com 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.

LEFT FORK GRILL

68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating— liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

LITTLE AMERICA COFFEE SHOP

500 S. Main St., SLC, 801-596-5704. saltlake.littleamerica.com Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop.

LONDON BELLE SUPPER CLUB

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

MOOCHIE’S MEATBALLS

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

NOMAD EAST

1675 E. 1300 South, SLC, 801-883-9791. nomad-east.com Nomad East is cousin to the original, nowclosed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have.) Chef Justin is a salad wizard. Fun and excellence combined.

OASIS CAFE

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

ONE-0-EIGHT

1709 E. 1300 South, 801-906-8101. one-0-eight.com One of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness— ingredients from Frog Bench Farms in the city. Pizza is also a standout.

OQUIRRH

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

PIG AND A JELLY JAR

401 E. 900 South, SLC, 385-202-7366; 227 25th St., Ogden, 801-605-8400; 1968 E. Murray Holladay Rd., Holladay, 385-695-5148. pigandajellyjar.com Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays.

PORCH

11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801679-1066. porchutah.com A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches.

PORCUPINE PUB AND GRILLE

3698 E. Fort Union Blvd., SLC, 801-942-5555. porcupinepub.com 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.

ROOTS CAFÉ

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

RUTH’S DINER

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

RYE

239 S. 500 East, SLC, 801-364-4655. ryeslc.com The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Open for brunch on the weekends. Now a 21+ establishment.

SILVER FORK LODGE

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

STELLA GRILL

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

TIBURON

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

TRADITION

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

Bakeries

AMOUR CAFE

1329 S. 500 East, SLC, 801-467-2947. amourspreads.com 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.

THE BAKING HIVE

3362 S. 2300 East, SLC, 801-419-0187. bakinghive.com 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.

BAGEL PROJECT

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

THE BIG O DOUGHNUT

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

BISCOTTS BAKERY & CAFE

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

CARLUCCI’S BAKERY

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

CITY CAKES & CAFE

1860 S. 300 West, SLC, 801-359-2239. 192 E. 12300 South, Draper, 801-572-5500. citycakescafe.com Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac n’ chezah.

EVA’S BOULANGERIE

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

FILLINGS & EMULSIONS

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

GOURMANDISE

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

LA BONNE VIE

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

LES MADELEINES

216 E. 500 South, SLC, 801-673-8340. lesmadeleines.com The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery.

MRS. BACKER’S PASTRY SHOP

434 E. South Temple, SLC, 801-532-2022. mrsbackers.com A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.

PASSION FLOUR PATISSERIE

165 E. 900 South, SLC, 385-242-7040. passionflourslc.com A vegan-friendly cafe located in an up-andcoming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.

RUBY SNAP FRESH COOKIES

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

SO CUPCAKE

4002 S. Highland Dr., SLC, 801-274-8300. socupcake.com Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

TULIE BAKERY

863 E. 700 South, SLC, 801-883-9741. tuilebakery.com You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.

VOSEN’S BREAD PARADISE

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

Barbecue & Southern Food

PAT’S BARBECUE

155 E. Commonwealth Ave., SLC, 801-484-5963. patsbbq.com One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.”

R&R BBQ

307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show.

THE SUGARHOUSE BARBECUE COMPANY

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

Bar Grub & Brewpubs

(Also check bar listings.)

AVENUES PROPER PUBLICK HOUSE

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

BOHEMIAN BREWERY

94 E. 7200 South., Midvale, 801-566-5474. bohemianbrewery.com Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.

LEVEL CROSSING BREWING CO.

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

DESERT EDGE BREWERY

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

RED ROCK BREWING

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

SQUATTERS PUB BREWERY

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

WASATCH BREWPUB

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

Breakfast/Lunch Only

THE DAILY

222 S. Main St., SLC, 385-322-1270. thedailyslc.com 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.

EGGS IN THE CITY

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

FINN’S CAFE

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

MILLCREEK CAFÉ & EGGWORKS

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

Burgers, Sandwiches & Delis

DIVERSION

535 N. 300 West, SLC, 801-657-7327. diversioneatery.com Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy.

FELDMAN’S DELI

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

LUCKY 13

135 W. 1300 South, SLC, 801-487-4418. lucky13slc.com A biker-bar-inspired burger joint, Lucky 13 has won first place for burgers in the World Food Championships. You can choose from the regular menu of 11 burgers, ranging from the foot-tall “Big Benny” with its 28 ounces of ground chuck to the “Ring of Fire,” topped with jalapeños and habaneros to the Fungus Amongus, featuring mushrooms sauteed in red wine. With so many choices, you’re bound to find one you like. This is a 21+ establishment.

PRETTY BIRD CHICKEN

145 S. Regent St., SLC; 700 E and 2100 South, SLC prettybirdchicken.com Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried

chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

PROPER BURGER AND PROPER BREWING

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

PUBLIK KITCHEN

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

SHAKE SHACK

776 N. Terminal Dr., SLC, shakeshack.com The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all–American favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors.

SIEGFRIED’S

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

TONYBURGERS

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

Coffee

CAFFE D’BOLLA

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

LA BARBA

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

PUBLIK

502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC. publikcoffee.com Serving the latest in great coffee; the old-school java joint made for long conversations; a neocafe where you can park with your laptop and get some solo work done.

SALT LAKE ROASTING COMPANY

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

Central & South American

AREMPA’S

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

BRAZA GRILL

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

RODIZIO GRILL

600 S. 700 East, SLC, 801-220-0500. rodiziogrill.com The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”

Chinese & Pan-Asian

ASIAN STAR

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

BOBA WORLD

512 W. 750 South, Woods Cross, 801-298-3626. bobaworld.blogspot.com This 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.

GINGER STREET

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

HONG KONG TEA HOUSE & RESTAURANT

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

J. WONG’S BISTRO

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

French & European

BRUGES WAFFLE AND FRITES

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. brugeswaffles.com The original tiny shop turns out waffles made with pearl sugar. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus.

CAFÉ MADRID

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

FRANCK’S

6263 S. Holladay Blvd., SLC, 801-274-6264. francksfood.com Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.

MONSIEUR CREPE

1617 S. 900 East, SLC, 787-358-9930. monsieurcrepesut.com 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.

Indian

BOMBAY HOUSE

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 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.

CURRY IN A HURRY

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

HIMALAYAN KITCHEN

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

KATHMANDU

3142 S. Highland Dr., SLC, 801-466-3504; 250 W. 2100 South, SLC, 801-935-4258; 863 E. 9400 South, Sandy, 801-981-8943. thekathmandu.net Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

ROYAL INDIA

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

SAFFRON VALLEY EAST INDIA CAFE

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

SAFFRON VALLEY

1098 W. South Jordan Parkway, South Jordan, 801-4384823. saffronvalley.com Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food.

SAFFRON VALLEY

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

TANDOOR INDIAN GRILL

729 E. 3300 South, SLC, 801-486-4542; 4828 S. Highland Dr., Holladay, 801-999-4243. tandoorindiangrill.com Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Italian & Pizza

ARELLA’S

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

BRICKS CORNER

1465 S. 700 East, SLC, 801-953-0636. brickscornerslc.com Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

CAFÉ TRIO

680 S. 900 East, SLC, 801-533-8746. 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.

CAFFÉ MOLISE AND CAFFÉ MOLISE BTG

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

CAPUTO’S MARKET AND DELI

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-272-0821. caputos.com A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.

CUCINA TOSCANA

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

ESTE PIZZA

2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. estepizzaco.com Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

NUCH’S PIZZERIA

2819 S. 2300 East, SLC, 801-484-0448. nuchspizza.com Nuchs-pizzeria-and-restaurant.com A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

OSTERIA AMORE

224 S. 1300 East, SLC, 385-270-5606. osteriaamore.com An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

PER NOI TRATTORIA

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

THE PIE PIZZERIA

1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801466-5100; 7186 Union Park Ave, Midvale, 801-233-1999; 10627 Redwood Rd., South Jordan, 801-495-4095. thepie.com Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood instituion, more locations have popped up around the valley to serve more than just the collegiate crowd.

PIZZERIA LIMONE

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

PIZZA NONO

925 E. 900 South, SLC, 801-702-3580. pizzanono-slc.com Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.

SALT LAKE PIZZA & PASTA

1061 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name.

SETTEBELLO PIZZERIA

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

SICILIA MIA

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

SIRAGUSA’S TASTE OF ITALY

4115 Redwood Rd., SLC, 801-268-1520. siragusas.com Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

STANZA

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

STONEGROUND ITALIAN KITCHEN

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

TUSCANY

2832 E. 6200 South, 801-277-9919. tuscanyslc.com This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake.

VALTER’S OSTERIA

173 W. Broadway, SLC, 801-521-4563. valtersosteria.com 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.

VENETO RISTORANTE

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

Japanese

KAZE

65. E. Broadway, SLC, 801-800-6768. kazesushiut.com 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.

KOBE JAPANESE RESTAURANT

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

KYOTO

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

NOHM

165 W. 900 South, SLC, 801-917-3812. nohmslc.com A genius Japanese restaurant specializing in robata and sushi. Chef-owner David Chon is more daring with his menu than most—this is a place for exploring. If you see something you’ve never tasted before, taste it here. Servers are happy to help.

HALL TAKASHI

of FAME

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

TOSH’S RAMEN

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

TSUNAMI

2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.

YOKO RAMEN

472 E. 400 South, SLC, 801-876-5267. yokoslc.com More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

Mediterranean & Middle Eastern

CAFÉ MED

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

LAYLA

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

LAZIZ KITCHEN

912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

MAZZA

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

MANOLI’S

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

PADELI’S

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

SPITZ DONER KEBAB

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

Mexican

BARRIO

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

BLUE IGUANA

165 S. West Temple, SLC, 801-533-8900. blueiguanarestaurant.net This colorful downtown restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.

CHILE TEPIN

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

CHUNGA’S

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

LONE STAR TAQUERIA

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

HALL RED IGUANA

of FAME

736 W. North Temple, SLC, 801-3221489; 866 W. South Temple, SLC, 801214-6050. All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

RIO GRANDE CAFÉ

258 S. 1300 East, SLC, 801-364-3302. riograndecafeslc.com As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

TACO TACO

208 E. 500 South, SLC, 801-428-2704. tacotacoslc.com A tiny, charming taqueria, perfect for pick-up and sunny days.

TAQUERIA 27

1615 S. Foothill Dr., SLC, 385-259-0712; 4670 S. Holladay Village Plaza, Holladay, 801-676-9706; 149 E. 200 South, SLC, 385-259-0940; 6154 S. Fashion Blvd. #2, Murray, 801-266-2487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com 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.

Seafood

CURRENT FISH & OYSTER HOUSE

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

HARBOR SEAFOOD & STEAK CO.

2302 E. Parleys Way, SLC, 801-466-9827. harborslc.com A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.

KIMI’S CHOP & OYSTER HOUSE

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

MARKET STREET GRILL

tonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

THE OYSTER BAR

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

Southeast Asian

CHABAAR BEYOND THAI

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

CHANON THAI CAFÉ

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

FAV BISTRO

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

INDOCHINE

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

MI LA-CAI NOODLE HOUSE

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

MY THAI

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

OH MAI

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

PHO TAY HO

1766 S. Main St., SLC, 385-240-0309. photayho.com One of the best Pho broths around is served out of an unassuming house on the southside of Salt Lake City. Pho Tay Ho is the real deal. The family-owned-and-operated noodle house keeps their menu small but full of flavor.

PLEIKU

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

SAPA SUSHI BAR & ASIAN GRILL

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

SAWADEE THAI

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

SKEWERED THAI

575 S. 700 East, SLC, 801-364-1144. skeweredthai.com A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

TEA ROSE DINER

65 E. 5th Ave., Murray, 801-685-6111. trosediner.com Annie Sooksri has a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.

SOMI VIETNAMESE BISTRO

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

THAI GARDEN

868 E. 900 South, SLC, 801-355-8899. thaigardenbistroslc.com Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices— but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

KRUA THAI

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

THAI SIAM

1435 S. State St., SLC, 801-474-3322. siamptsaltlakecity.com 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.

ZAO ASIAN CAFE

639 E. 400 South, SLC, 801-595-1234; 2227 S. Highland Dr., SLC, 801-467-4113. zaoasiancafe.com It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Steak

CHRISTOPHER’S PRIME

134 W. Pierpont Ave., SLC, 801-890-6616. christophersut.com The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters.

FLEMING’S PRIME STEAKHOUSE

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

RUTH’S CHRIS STEAKHOUSE

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

SPENCER’S

255 S. West Temple, SLC, 801-238-4748. hilton.com/en/hotels/utah The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone— a luxurious change from the usual cuts.

Vegetarian & Vegan

BOLTCUTTER

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

OMAR’S RAWTOPIA

3961 S. Wasatch Blvd., SLC, 801-486-0332. rawtopia.com Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

VERTICAL DINER

234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

ZEST KITCHEN & BAR

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

PARK CITY & THE WASATCH BACK

American Fine Dining

APEX

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

350 MAIN

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

THE FARM RESTAURANT

4000 Canyons Resort Dr., 435-615-4828. parkcityrestaurants.com/restaurants/the-farm 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.

FIREWOOD

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

GLITRETIND

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

GOLDENER HIRSCH

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

MARIPOSA AT DEER VALLEY

7600 Royal St., Park City, 435-645-6715. deervalley.com (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

MUSTANG

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

RIME SEAFOOD & STEAK

St. Regis, Deer Valley, 435-940-5760. srdvdining.com. Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis— meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

ROYAL STREET CAFÉ

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

VIKING YURT

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

American Casual

BLIND DOG GRILL

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

potatoes.

THE BLUE BOAR INN

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

THE BRASS TAG

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

EATING ESTABLISHMENT

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

FLETCHER’S ON MAIN STREET

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

HANDLE

136 Heber Ave., Park City, 435-602-1155. handleparkcity.com Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

HEARTH AND HILL

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

HIGH WEST DISTILLERY

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

SAMMY’S BISTRO

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

SILVER STAR CAFE

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

SIMON’S GRILL AT THE HOMESTEAD

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

SPIN CAFÉ

220 N. Main St., Heber City, 435-654-0251. spincafe.net 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.

ZERMATT RESORT

784 W. Resort Dr., Midway, 866-643-2015. zermattresort.com The charming, Swiss-themed resort is big on buffets—seafood, Italian and brunch.

Bakeries & Cafés

PARK CITY COFFEE ROASTERS

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

RIVERHORSE PROVISIONS

221 Main St., Park City, 435-649-0799, riverhorseprovisions.com Bowls, breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it.

WASATCH BAGEL CAFÉ

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

WINDY RIDGE BAKERY & CAFÉ

1250 Iron Horse Dr., Park City, 435-647-0880. windyridgebakery.com One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs

BURGERS & BOURBON

9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

RED ROCK JUNCTION

1640 W. Redstone Center Dr., Ste. 105, Park City, 435575-0295. redrockbrewing.com The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

SQUATTERS ROADHOUSE

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

WASATCH BREWPUB

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

Breakfast

DEER VALLEY GROCERY & CAFE

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

WOODLAND BISCUIT COMPANY

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

Continental & European

CAFÉ TERIGO

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

COURCHEVEL BISTRO

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

Italian & Pizza

FUEGO

2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

GHIDOTTI’S

6030 N. Market St., Park City, 435-658-0669. ghidottis.com Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

GRAPPA

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

Japanese/Pan-Asian

SUSHI BLUE

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

WAHSO

577 Main St., Park City, 435-615-0300. wahso.com Restaurateur Bill White is known for his eyepopping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck.

YUKI YAMA SUSHI

586 Main St., Park City, 435-649-6293.

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

Mediterranean

REEF’S

7720 Royal St. East, Park City, 435-658-0323. reefsrestaurant.com 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. Open seasonally.

Mexican & Southwestern

BAJA CANTINA

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

BILLY BLANCO’S

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

CHIMAYO

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

EL CHUBASCO

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

TARAHUMARA

380 E. Main St., Midway, 435-654-34654. tarahumararestaurant.com Some of the best Mexican food in the state can be found in this Midway cafe, now under new ownership. Don’t be fooled by the bland exte-

rior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood

FRESHIE’S LOBSTER CO.

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

RIME SEAFOOD & RAW BAR

9850 Summit View Dr., Park City. rimerawbar.com Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open ThursSunday.

Southeast Asian

SHABU

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

KUCHU SHABU HOUSE

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

Steak

BUTCHER’S CHOP HOUSE & BAR

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

GRUB STEAK

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

EDGE STEAKHOUSE

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

PRIME STEAK HOUSE

804 Main St., Park City, 435-655-9739. westgateresorts.com 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.

NORTH SALT LAKE & BEYOND

American Fine Dining

THE HUNTINGTON ROOM AT EARL’S LODGE

3925 E. Snowbasin Rd., Huntsville, 888-437-547. snowbasin.com Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

American Casual

HEARTH ON 25

195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.

PRAIRIE SCHOONER

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

UNION GRILL

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

WB’S EATERY

455 25th Street, Ogden, 385-244-1471. wbseatery.com Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

Bar Grub & Brewpubs

THE BEEHIVE PUB & GRILL

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

Burgers, Sandwiches & Delis

CAFFE IBIS

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

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.

Chinese

MANDARIN

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

Italian & Pizza

SLACKWATER PIZZA

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

ROVALI’S RISTORANTE

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

Japanese

RAMEN HAUS

2550 Washington Blvd., Ogden, 801-393-0000. ramenhaus.business.site 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.

TONA SUSHI

210 25th St., Ogden, 801-622-8662. tonarestaurant.com The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.

Mexican

SONORA GRILL

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

Southeast Asian

THAI CURRY KITCHEN

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

PROVO & CENTRAL UTAH

American Fine Dining

COMMUNAL

100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.

THE TREE ROOM

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

American Casual

CHOM BURGER

45 W. 300 North, Provo, 385-241-7499. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

THE FOUNDRY GRILL

Sundance Resort, Provo, 801-223-4220. sundanceresort.com The café in Sundance Resort serves comfort food with western style—sandwiches, spitroasted chickens and steaks. Sunday brunch is a mammoth buffet.

STATION 22

22 W. Center St., Provo, 801-607-1803. station22cafe.com Ever-hipper Provo is home to some cuttingedge 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.

Indian

BOMBAY HOUSE

463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

Italian

PIZZERIA 712

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

Vegetarian

GINGER’S GARDEN CAFE

188. S. Main St., Springville, 801-489-4500. gingersgardencafe.com Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.

MOAB & SOUTHEAST UTAH

American Dining

HELL’S BACKBONE GRILL

20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

SUNGLOW FAMILY RESTAURANT

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

Bar Grub & Brewpubs

MOAB BREWERY

686 Main St., Moab, 435-259-6333. themoabbrewery.com A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.

ST. GEORGE & SOUTHWEST UTAH

American Fine Dining

KING’S LANDING

1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. klbzion.com In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

PAINTED PONY

2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops.

SPOTTED DOG CAFÉ

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

VERMILLION 45

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

American Casual

MOM’S CAFÉ

10 E. Main St., Salina, 435-529-3921. famousmomscafe.business.site Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

OSCAR’S CAFÉ

948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe.com Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though

Oscar’s serves equally satisfying meals at other times of day.

PEEKABOO CANYON WOOD FIRED KITCHEN

233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

RED ROCK GRILL AT ZION LODGE

Zion National Park, 435-772-7700. zionlodge.com Try eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

WHIPTAIL GRILL

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

XETAVA GARDENS CAFÉ

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

Bakeries & Cafés

TWENTY-FIVE MAIN CAFÉ AND CAKE PARLOR

25 N. Main St., St. George, 435-628-7110. 25main.com With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George.

Mexican

THE BIT AND SPUR

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

Statement Required by 39 U.S.C. 3526 showing the Ownership, Management and Circulation of Salt Lake magazine, published six times a year. ISSN 1524-7538. Annual subscription price: $19.95. 1. Location of known Office of Publication is 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 2. Location of known Headquarters of General Business offices of the Publishers is 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 3. The names and addresses of the publisher and editor are: Publisher: Margaret Mary Shuff, 515 S 700E Suite 3i, Salt Lake

City, Utah 84102. Editor: Jeremy Pugh, 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 4. The owner is Utah Partners Publishing LLC, 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 5. Known bondholders, mortgages, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities are: None. 6. Extent and nature of circulation. Average No. Copies No. Copies of Single Each Issue During Issue Published Preceding 12 Months Nearest to Filing Date

A.Total Number of Copies Printed B.Paid Circulation 1. Mailed Outside-County Paid Subscriptions. 2. Mailed In-County Paid Subscriptions. 3. Paid Distribution Outside the Mails including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS 4. Paid Distribution by Other Classes of Mail. C.Total Paid Distribution D.Total Free or Nominal Rate Distribution 19,881

5,576 1,151 4,019

10,746

1. Free or Nominal Rate Outside-County Copies 2. Free or Nominal Rate In-County Copies 3. Free or Nominal Rate Copies Mailed at Other Classes 4. Free or Nominal Rate Distribution Outside the Mail E. Total Free or Nominal Rate Distribution F. Total Distribution G.Copies Not Distributed H.TOTAL I. Percent Paid 7. I certify that all statements made by me above are correct and complete. 3,038

3,138 6,176 16,922 2,959 19,881 64% 19,364

8,565

3,728

12,293

3,079

2,649 5,728 18,021 1,343 19,364 68%

Vegan. Doughnuts. Need we say more? Blueberry-lavender, tofutti cream cheese, etc.