SLM November/December 2024

Holiday Magic

NOVEMBER/DECEMBER 2024

FEATURES

51 THE HOSTS WITH THE MOST

BY LYDIA MARTINEZ, JEREMY PUGH & MEGAN BARTHOLOMEW

Just in time to host family and friends for the holidays, six entertaining experts share their wisdom for hosting the perfect party. When it comes to the chaos of shopping, decorating, cooking and entertaining, their advice: keep it simple.

62 DAYS AND DAYS OF HOLIDAYS

BY CHRISTIE PORTER

A holiday calendar to end all holiday calendars. A er all, why should we settle for just 12 days of Christmas when we can nd a way to celebrate the holidays everyday from anksgiving to New Year’s Day?

ON THE COVER

69 NEW HORIZON

BY ADAM DAVIDSON

One of the biggest film productions to hit Southern Utah is Kevin Costner’s Horizon: An American Saga. Now the movie star, known for Dances With Wolves and Field of Dreams, is building a film studio in Greater Zion.

Cara Fox designs the holiday display for The Utah Governor’s mansion. We asked Cara and five other holiday pros to share their secrets for celebrating the season in style. See p. 51. (Photo by Bonnie Englund, courtesy of The Fox Group)

PHOTO BY ADAM FINKLE

We asked Kyong An Millar, owner of Koo De Ker, and five other hosting pros for advice on holiday entertaining. See p. 51.

17 the hive

BY SALT LAKE STAFF

Did you know Utah was home to America’s first department store?

Find it in the Hive: What remains of ZCMI, a farewell to Mitt Romney as Utah’s Senator and a Christmas music revival.

39 adventures

BY SALT LAKE STAFF

Find out the benefits of chopping down your own Christmas tree. And, ski lifts and snow drifts are not for everyone. Escape the cold; new direct flights mean more ways to explore Hawaii this winter.

72 around the state

BY SALT LAKE STAFF

Northern Utah birders flock outdoors for the annual Christmas Bird Count, and eager diners sled through the snow for a meal in a Viking yurt.

79 on the table

BY LYDIA MARTINEZ

Meet the pastry chef and architect behind The Grand America’s massive and magical gingerbread houses.

103 after dark

BY AVREY EVANS

Bars where you can find some holiday cheer with your “cheers!”

111 be social

BY SALT LAKE STAFF

In every issue we celebrate goings on and happenings around the state.

The Lower Lights bring new life to Christmas classics, see

THE MAGAZINE OF THE MOUNTAINWEST

EXECUTIVE EDITOR

Jeremy Pugh

SENIOR EDITOR

Marie Speed

MANAGING EDITOR

Christie Porter

NIGHTLIFE EDITOR

Avrey Evans

ON THE TABLE EDITOR

Lydia Martinez

WRITING CONTRIBUTORS

Melissa Fields, Autumn Thatcher, Adam Davidson, Austin Facer

ART DIRECTOR

Chelsea Rushton

GRAPHIC DESIGNER

Kimberly Hammons

PHOTOGRAPHY

Adam Finkle, Natalie Simpson

PRODUCTION MANAGER

Sam Burt

DIGITAL EDITOR

Avrey Evans

DIRECTOR OF SALES

Cori Davis

SALES & MARKETING EXECUTIVES

Janette Erickson, Justin Dunkley, Scott Haley, Mat Thompson

OFFICE MANAGER

Jodi Nelson

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN-CHIEF

Christiana Lilly

CONTROLLER

Jeanne Greenberg

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PUBLISHERS OF Boca Raton

Delray Beach magazine

Mizner’s Dream Worth Avenue

Salt Lake magazine

Utah Bride & Groom

Utah Style & Design

Greater Boca Raton Chamber of Commerce Annual

MAILING ADDRESS Salt Lake magazine 515 S. 700 East, Ste. 3i, Salt Lake City, Utah 84102 801-485-5100

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

HOMETOWN:

South Jordan, Utah

WHAT DO YOU LOVE MOST ABOUT

(Benjamin)

Benjamin (pictured left) is the Assistant Controller for

Horton, Utah Division, and is excited and proud to have family members (Cayden, pictured center and Ian, far right) working alongside him at a company where family is first.

Put the ‘Wonder’ Back into ‘The Most Wonderful Time of the Year’

AS WE GET OLDER, it’s hard to remember how much the holidays meant to us when we were just little kids. There were so many mysteries and questions. Why is Dad bringing a tree into our house? Why are we putting our socks up on the fireplace? A man in a red suit climbs down our chimney in the middle of the night and he gets cookies? It’s like the whole world is playing an elaborate practical joke on 5-yearolds. But, of course, the presents have a way of clearing up any misunderstandings.

We still retain those magical memories even as we take up the responsibility of creating them for our loved ones. That doesn’t mean, however, it must be a chore. We’re insiders, after all, we know who the man in the red suit is. (And we know the secret ingredient to grandma’s punch.)

This year, we wanted to help you in your quest to capture that holiday magic again. We spoke to five entertaining pros who offered their secrets to creating wonderful holiday moments with your favorite people (“Master the Art of Hosting,” p. 51). On the cover, for example, we have Cara Fox, who once again has the honor of decorating the Christmas Tree at the Governor’s Mansion for Utah’s first family. And while it’s

perfectly understandable that you won’t go the same great lengths for your holiday decorating, she offers advice we can all use to inject whimsey and, most of all, have fun. The latter is the common denominator in advice offered by all our pros, who remind us to relax and remember why we get together for the holidays. “If I’m not relaxed my guests aren’t relaxed,” says expert Tracey Thompson. “I don’t rush to the finish line anymore. Sometimes things won’t be perfect.”

Aside from your own gatherings, there are more ways to enjoy this time of year. To that end, we offer you a day-by-day calendar of fun thing to do around the state (“Days and Days of Holidays,” p. 60). There’s likely no way you’ll be able to do everything on this jam-packed list (although we dare you to try), but there’s something for everyone to explore.

Jeremy Pugh

SAY ‘I DO’ (UTAH STYLE)

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

THE BEST OF UTAH’S BEST

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

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

FROM THE EDITOR

READ ONLINE!

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

WHAT’S HOT NOW

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

THE FINER THINGS

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

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

Megan Bartholomew Editor, Utah Bride & Groom

The Hive

WA European tradition right here at home

BY JEREMY PUGH

E KNOW READERS WHO TRAVEL TO Germany each holiday season to attend a Christkindlesmarkt—a medieval tradition in cities throughout Deutchland. Closer to home, Utah’s Christkindlmarkt SLC is held at is is the Place HeritagePark (Dec. 4–7). e historic setting meshes well with Bavarian holiday traditions. Santa— oops, Father Christmas—will be there of course. Watch out! His scary henchman, Krampus, has been known to show up as well. christkindlmarkt-slc.com

lore style quick trip statewatch a&e

This is The Place Heritage Park turns into a traditional German Christmas Market this year, Dec. 4 -7.

THE ZCMI CENTER FACADE

Why does Macy’s have the exterior from a famous Utah department store?

BY JEREMY PUGH

T ITS INCEPTION, Zion’s Cooperative Mercantile

UTAH’S ‘BLOOMIES’

In her book, America’s First Department Store, Utah Historian Martha Bradley makes a compelling case that ZCMI was essentially the first department store in America. “From the word go, it had a range of products under one roof from dry goods to horse tack,” she writes. Take that Bloomingdale’s!

Institution was a speci cally Mormon institution. Known more o en by its acronym ZCMI it was envisioned by Brigham Young, Utah’s Territorial Governor and LDS Church leader as a method for early settlers to nancially cooperate to avoid price gouging from eastern merchants and acquire goods that could not be produced locally. ZCMI was o en the only store in smaller Utah communities and was essentially the Utah equivalent of Sears & Roebuck along with its own catalog.

at’s frontier history. Meanwhile, the facade on the agship store is a piece of American architectural history, says Robert Baird, a retired principal at Historical Arts & Casting. “Brigham Young wanted to build a model city,” Baird says. “He’d been to New York City and Philadelphia. He wanted to bring what those cities had to Salt Lake.” What those cities had was cast iron. Previously, large buildings were made out of masonry. However, the innovation of the cast-iron facade allowed taller, stronger structures with bigger windows.

“A department store is all over that,” says Martha Bradley, author of the book ZCMI: America’s First Department Store. “You want to display goods, and the advent of the cast-iron facade allows for this

moment where life in American cities really takes o . Suddenly you’re walking down city streets, dazzled by this variety of goods. is sense of abundance made cast iron the backbone for a new era.”

And with the completion of the transcontinental railroad, Young could bring cast-iron building technology to Utah. e facade was installed in 1868. Flash forward a century later. In 1973, the facade was slated for demolition to make way for the ZCMI Center Mall. ere was an outcry from local preservationists like Baird’s father, Steven. e group demanded that ZCMI shoppers cut up their store charge cards and send in the pieces in protest, which they did. In large numbers. e “charge card” protest saved the facade. But déjà vu! It again faced the wrecking ball in 2006 to make way for yet another mall, City Creek Center. By 2006, ZCMI, a er years of falling sales, had sold out to Macy’s, one of the marquee stores in City Creek Center. Macy’s owners, mindful of the history and beloved nature of the facade, agreed to preserve and install it on Macey’s storefront on Main Street. No credit card protest was required.

A 1970s rendering of the remodeling of the ZCMI Center design that preserved the cast-iron facade.

ZCMI started as a frontier store to supply Utah settlers and became America’s first department store.

The ZCMI store’s facade is a Salt Lake landmark. It now adorns Macy’s Main Street storefront.

1. Silver sequin skirt by Gilli, available at A La Mode, $60 2. Perry Wing Drop Earrings by Deepa Gurnani, available at Nordstrom, $98 3. BOHME cardigan, available at City Creek, $48.50 4. Freda Salvador Valentina mules in silver, available at The Collective (Park City), $420 5. Maddie Metallic Embossed Fold-over Clutch with Chain by Olga Berg, Nordstrom, $85

PHOTO BY KIMMY HAMMONS

WINTER WEIRD AND WILD

Escape to Joshua Tree National Park and its proud-to-be-weird surrounding community

BY CHRISTIE PORTER

JOSHUA TREE (JT) NATIONAL PARK IS BEST ENJOYED in winter when oppressive heat won’t threaten to ruin your good time. While the park offers natural adventure and escape, even isolation, JT and its surrounding environs—Joshua Tree City, Twentynine Palms and Yucca Valley—are dusted with a sandblasted dayglow-hued whimsy and weird-in-a-good-way vibe. Why not explore the best of both?

NO. 1:

HIKE, SCRAMBLE AND CLIMB

Inside the National Park, the main draw is the unique geology and fantastical terrain of white-faced monzogranite boulders that date back millions of years. Many visitors enjoy the views while hiking through the park on scenic trails like Ryan Mountain (3 miles, out-and-back). If you want to step it up, bring a pair of gloves and scramble over the grippy granite formations like Spider-Man on Split Rock (2.5 miles, loop) or at Jumbo Rocks and White Tank camp areas. For class-5 terrain, JT is legendary for climbing, with highly sought hotspots like Hidden Valley Campground. nps.gov/jotr.

doughnuts, but the main attraction is the not-so-secret menu of Vietnamese comfort food. Whether it’s co ee time or mezcal-o’clock, Más O Menos (Joshua Tree, masomenosjt.com) is your next stop. Linger in the adobe-decorated paradise for the chill vibes under the mesquite tree.

NO. 3: SEE THE MILKY WAY

NO.

2:

ENJOY ECLECTIC DESERT EATERIES

Favorite local establishments around JT become an oasis for art, music and community, as well as good food. There’s Kitchen in the Desert (Twentynine Palms, kitd29. com), a Caribbean-inspired restaurant that started as a culinary experiment in the back of an old gas station. Also in an old gas station, The Jelly Donut (Yucca Valley) indeed serves up fresh

On clear nights, the glittering spiral of our Milky Way Galaxy is visible from campgrounds inside Joshua Tree National Park, where stargazing can begin as early as 5 p.m. in winter. Look for the constellation of Orion, chasing Taurus across the southern sky, and the brightest star in the sky, Sirius, part of the constellation Canis Major. But a more intense stargazing adventure awaits just outside the park’s boundaries. Sky’s The Limit Observatory houses a 14-foot Celestron Schmidt-Cassegrain telescope and an Orrery representing a true-to-scale-andposition solar system model. The observatory offers regular night sky programs, typically on Saturdays near the new moon. Reservations are required. skysthelimit29.org

NO. 4:

CAPTURE THE PERFECT PHOTO

With sweet new duds adorned, leave the Mojave Desert with the best souvenir: a photograph of a moment that encapsulates the entire journey. My favorite strange but artsy backdrop near Joshua Tree is The End of The World (Wonder Valley). Giant chrome-painted letters rise above the dunes, declaring the visitors’ arrival at the end of the world. Artist Jack Pierson made this as a monument to “those who drop off the edge of civilization.”

Far away from the light pollution of civilization, Joshua Tree National Park received the International Dark Sky Park designation in 2017. Fully appreciate the dark skies on the New Moon at Sky’s The Limit Observatory and Nature Center.

Kitchen in the Desert is a culinary oasis with shareable plates and refreshing cocktails.

Joshua Tree National Park’s unique rock structure began forming more than 100 million years ago when molten liquid oozed upward and cooled while still below the surface.

Farewell To The Last Old-school Republican

Telling the truth, looking back on complicated legacies and how we will remember Mitt Romney’s first and final term as U.S. Senator for Utah

BY CHRISTIE PORTER

BIPARTISAN WORK

Romney says, “I am most proud of the bipartisan legislation I was able to help shape.” The “bipartisan group of ten” was able to pass: the Bipartisan COVID-19 Relief Act of 2020, infrastructure modernization legislation, Bipartisan Safer Communities Act, Respect for Marriage Act with protections for religion, Electoral Count Act and funding for Ukraine, Israel and the Chips Act. But he regrets not accomplishing more in regards to China.

ON THE NORTHBOUND SIDE OF INTERSTATE-15,in Salt Lake County, a large sign declares to drivers, “Mitt Romney is our hero; he tells the truth.” With a political career as long as Mitt Romney’s, retaining hero status is a feat. When it comes to his political legacy, Senator Romney hopes most to invoke his father. “My dad, George W. Romney, is my life hero,” Romney told Salt Lake magazine in an email correspondence. “He knew what he believed was right and he said it forthrightly—and in some respects, that got him in trouble politically.”

Not everyone agrees with the billboard’s sentiment. Rick Perlstein, a respected historian who has chronicled the modern conservative movement, has o en criticized Romney for inauthenticity, calling him “robotic.”

“Mitt learned at an impressionable age that in politics, authenticity kills,” Perlstein wrote in Rolling Stone. “Heeding the lesson of his father’s fall, he became a virtual parody of an inauthentic politician,” Perlstein wrote that in 2012, the year Mitt Romney secured the Republican nomination and ran against President Barack Obama—a lifetime ago by cultural and political standards. at was an eon before the paradigm-shi ing election of Donald Trump, which some would compare to the 1964 presidential election, when, as a Republican governor, his father George Romney stood against his party’s extremist nominee Barry Goldwater. Others have compared Trump’s run to the 1968 presidential election, in which George

Romney’s authenticity and honesty about the Vietnam War cost him the Republican nomination in favor of Richard Nixon, whose name is now synonymous with “liar.”

Romney would seemingly shi his positioning with or against Trump in the days following the 2016 election, but his view was cemented in 2020 when, as U.S. Senator for Utah, he became the only Republican to vote “guilty” on Article I impeachment to convict Trump. Romney would vote to impeach Trump again in 2021, following the Jan. 6 insurrection.

“I’m more comfortable with being out on a ledge by myself than perhaps the average politician because of my dad’s example,” said Sen. Romney.

While individual politicians get called out for shi ing positions, the largest political shi seems to be happening around politicians like Romney. In an era when the far-right of his party is now the mainstream and high-pro le Republicans have received the unshakable label of “weird,” guys like Romney are a reminder of a more civil time.

“ ere is no question we are facing increasing polarization in our country and in Congress,” said Sen. Romney. With far fewer competitive congressional races than there were 25 years ago, Romney contends, “most of the House is only concerned about their primary. at tends to draw candidates closer to the extremes of their party. And it’s a lot harder to come together in a bipartisan way when one’s main concern is appealing to the base of one’s party. is has led to more people coming to Washington whose objective is to make noise, not to make law— not to change things in a way that might be better for the country, but just to show that they’re angry and ghting.”

Sen. Romney tours Stadler Rail facility in Utah with Stadler U.S. CEO Martin Ritter.

Still, Romney is proud of the bipartisan work they’ve been able to accomplish as in the Senate, even amidst the climate of division. “ e bipartisan infrastructure bill brought historic federal funding to Utah for critical water, transportation, and broadband projects throughout our state; fully funded the Navajo Utah Water Rights Settlement; and established a wild re mitigation and management commission to update our country’s wild re policies,” he said. “I was also able to help secure funding for Hill Air Force Base, its program to modernize our nuclear deterrent, and legislation to help save the Great Salt Lake. e State Department has announced that it will soon be opening a passport agency in Salt Lake City—which is a direct result of

“THERE HAS BEEN A RELUCTANCE ON THE PART OF BOTH PARTIES TO TACKLE THE BIGGEST ISSUES WE FACE AS A COUNTRY... AND THE LONGER WE WAIT TO ADDRESS THESE CHALLENGES, THE HARDER IT WILL BE TO OVERCOME THEM.”

my team’s years-long e ort to improve consular services for Utahns.”

And there is still more yet to do. “ ere has been a reluctance on the part of both parties to tackle the biggest issues we face as a country,” he said, referring to national debt, China’s in uence as a world power, climate change and AI. “And the longer we wait to address these challenges, the harder it will be to overcome them.” Problems, perhaps, to be taken up by the person who will assume Romney’s soon-to-be vacant Senate seat.

As his term comes to an end, the Senator’s mind is not solely on his political achievements or regrets. Sen. Romney told us that when he asked his father about the most rewarding thing he had done in his life, the octogenarian

George Romney answered with the raising of his children. “My dad’s life was not de ned by winning or losing elections. His life was as big as his faith, his passion for the country, and his family—that’s what he lived for.”

As for what comes next for the 77-year-old Mitt Romney, he likewise mentioned more time with his wife Ann and their children, grandchildren and great-grandchildren, but, he said beyond that he is not 100 percent certain. “But I know I’ll want to work to see if there is a way to get candidates for o ce who actually tell the truth about the big issues we face and to act on real solutions.”

Sen. Mitt Romney speaks with Park City Fire District officials ahead of work on federal wildfire mitigation policies.

Christmas Music Revival

Every holiday season, The Lower Lights brings more than a dozen musicians to the stage to celebrate the spirit of the holidays

BY AUTUMN THATCHER

The Lower Lights lineup

Principal Singers: Debra Fotheringham, Dustin Christensen, Dominic Moore, Sarah Sample, Cherie Call, Marie Bradshaw, Kiki Jane Sieger, Paul Jacobsen Varsity Instrumentalists: M. Horton Smith, Dylan Schorer, Ryan Tilby, Colin Botts, Megan Nay, Scott Wiley, Brian, Hardy, Tyler Lambourne Drummers: Aaron Anderson, Darin LeSueur

IF YOU GO

THE LOWER LIGHTS

CHRISTMAS CONCERTS

Kingsbury Hall 1395 Presidents’ Circle, SLC Dec. 11,13, & 14, 2024 thelowerlights.com

PROVO PRODUCER SCOTT

WILEY HAD FIVE FREE DAYS to jam with friends, so he put out a call to drop by the studio and play music. But not just any music. Inspired by a desire to tap into tradition, Wiley wanted to play hymns. As it turned out, so did a whole lot of other Utah musicians. In those ve days, artists spanning genres from alt-country, folk and Americana to indie rock rotated in and out of the studio to pull songs from old hymn books, pioneer songs, Irish hymns, and gospel and harmonize.

Over 20 musicians successfully recorded what would become their rst album, Hymn Revival, under the moniker, e Lower Lights. Next up: Christmas music. Fi een years and eight albums later, e Lower Lights has become a Utah Christmas institution.

“We never thought we’d be a band at all, much less become a Christmas band,” says Paul Jacobsen, singer/ songwriter and one of 18 active musicians comprising e Lower Lights.

Like all of e Lower Lights collaborators, Jacobsen has a full-time project that keeps him busy: Paul Jacobsen & e Madison Arm. But performing as e Lower Lights has become a Christmas tradition, not just for the musicians who reunite every year to play a few shows—some band members now live out of state and travel back to Utah to participate—but for audiences who have helped the band graduate from smaller venues like Post eater to Kingsbury Hall.

“To some degree, we’ve become part of the fabric of people’s holiday traditions,” Jacobsen says. “It’s become this thing that is bigger than all of us.”

For Jacobsen, uniting with friends in the music scene to bring Christmas music to life through the individual styles of 18 di erent musicians is a dream come true. One that he hopes to build upon each holiday season as the band continues to add songs to their setlist—each catering to di erent tastes and beliefs, but always tied to the spirit of the season. Ultimately, it makes for a performance that allows every band member to shine while bringing people together in the way that only music can.

“It is honestly a dream come true that I get to play on a stage—where I’ve seen so many artists I love—with my friends, and we provide something for people that is meaningful to them. Our Christmas shows are our most successful and well-attended shows because something we do there appeals, I think, to nostalgia and people like to see a real thing happening on stage: a bunch of friends making music.”

The Lower Lights is comprised of artists spanning genres from altcountry to Americana and indie.

The Lower Lights Christmas Concert is a Utah holiday tradition that revives classic Christmas music with a fresh, new energy.

Aaron Anderson

Darin LeSueur

Marie Bradshaw

Brian Hardy

Debra Fotheringham

Megan Nay

Cherie Call

Dominic Moore

Paul Jacobsen

Dylan Schorer

Scott Wiley

Colin Botts

EXECUTIVES

WITH HEART

The American Heart Association is proud to celebrate leaders who are passionate about the health and wellbeing of our community. These executives have completed the challenge of raising or donating $5,000 or more to help create a healthier Utah for ourselves, our families and our employees to live, play and work, free of heart disease and stroke. Congratulations!

University of Utah Health

Jennifer Calder Deer Valley Resort

Lee Chung, M.D.

Mark Davis, Sr. Moreton & Company

Alison Flynn Gaffney JLL

Kirk Knowlton, M.D. Intermountain Health

Greg Summerhayes Chapman Richards & Associates

Holiday

GIFT GUIDE | 2024

THE 2024 HOLIDAY GIFT GUIDE IS HERE!

Explore unique, thoughtful gifts and creative solutions for your holiday gatherings, all curated by Salt Lake magazine’s trusted partners. Find the perfect presents and essentials to make your celebrations truly memorable this season.

OUR PARTNERS:

• Adibs Rug Gallery

• Cache Toffee Collection

• Grande River Vineyards

• Harbor Seafood & Steak Co.

• Minky Couture

• O.C. Tanner Jewelers

• Paddywax Candle Bar

• St. Regis Deer Valley

• SugarHouse Distillery

• This is the Place Heritage Park

• The Board by Addie

• The Natural Resources Map & Bookstore

Adibs Rug Gallery

3092 HIGHLAND DR., SLC

801.484.6364 | IG @ADIBS.RUG.GALLERY

Think outside the typical gift box. Discover our unique selection of one-of-a-kind treasures—from Art for the Floor (rugs) to Art for the walls, tables, lamps and accessories.

Harbor Seafood & Steak Co.

2302 PARLEYS WAY, SLC

801.466.9827 | IG @SLCHARBOR

Give friends and family a special night out with Harbor Seafood & Steak Co. E-Gift Cards this holiday season. These cards can be sent anywhere and reloaded online, giving your favorite people an excuse to enjoy an evening of fine dining at Harbor.

Cache Toffee Collection

473 CENTURY DR., MURRAY

863.333.5453 | IG @CACHETOFFEE

Delight your loved ones with a year-long journey of sweetness with Cache Toffee’s Toffee of the Month Club! They’ll thank you long after the holiday as they savor the joy and indulgence every month.

O.C. Tanner Jewelers

15 SOUTH STATE ST., SLC 801.532.3222 | IG @OCTANNERJEWELERS

The Petit Joli Collection by Pasquale Bruni offers bold color with delicate personality. Featured pieces are 18K gold with white agate, lapis lazuli, white and champagne diamonds. Necklace, $1,800; Ring, $1,800; Earrings, $2,700. Visit us to shop the full collection.

Paddywax Candle Bar

1330 FOOTHILL DR, SLC

St. Regis Deer Valley

2300 DEER VALLEY DR., PARK CITY

385.420.4944 | IG @PADDYWAXCANDLEBAR

A Paddywax Candle Bar candle-making workshop is the ideal gift. It’s fun, hands-on and memorable! Create custom candles together and give a gift they’ll cherish long after the holidays.

Sugar House Distillery

2212 SOUTH WEST TEMPLE, STE 14, SLC

801.726.0403 | IG @SHDISTILLERY

SLC’s award-winning Sugar House Distillery crafts grainto-glass spirits, including rum, vodka, a range of exceptional whiskeys, and a new line of delicious canned cocktails for holiday entertaining.

435.940.5700 | IG @STREGISDV

Give the gift of a defining dining experience at the St. Regis Deer Valley’s transcending destination restaurants. Discover exquisite dishes that reflect our local terroir and promote deeper connections to our beautiful state, draped with serene mountain ambiance.

The Board by Addie

801.900.1114 | IG @THEBOARDBYADDIE

Holiday party? Take the stress off and order The Board by Addie for elegant charcuterie and cheese boards, plus fruit and grazing platters. Available for local delivery and pickup in Utah. For orders or inquiries, send us a DM!

Grande River

Vineyards

GRANDE RIVER DR., PALISADE, CO EMAIL INFO@GRANDERIVERVINEYARDS.COM 970.464.5867

You’ll find one-of-a-kind gifts from Utah’s Own, a source for world-renowned iconic brands and so much more! Discover curated collections of Native American jewelry and Jelly Cats! We are open seven days a week with free parking and we ship worldwide.

No matter how you celebrate your special occasions—be it SANTÉ! SALUD! PROST! CHEERS! SLÁINTE! SKÅL! Or CHIN-CHIN!— all of life’s magical moments deserve a toast. Celebrate with Santé! Traditional Methode Chamenoise Sparkling Wine from Grande River Vineyards and our wide selection of terroir-based wines.

2025 Calendar of Utah Geology is the perfect gift, featuring photos taken by Utah Geological Survey employees in some of Utah’s most unique locations. Visit us in-store or online for recreational books and custom maps. Scan and enter discount code HOL24BOGO at checkout to subscribe or visit saltlakemagazine.com/subscribe or call toll-free 877-553-5363

EXPERIENCE THE NEW

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

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

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

MORE FLIGHTS TO MORE DESTINATIONS

MORE SHOPS AND RESTAURANTS

CENTRAL TUNNEL TO CONCOURSE B MORE GATES

TheCanyon art installation by Gordon Huether

Adventure

Mele

Kalikimaka

This holiday season, ditch winter and embrace an aloha state of mind in Waikiki

BY AVREY EVANS

HERE WE ARE AGAIN. AS MUCH AS WE DREAM of a white Christmas, the snow storms and low temps mark the rst tendrils of winter’s long grasp on the Beehive State. Winter is long enough. Why not trim a few dayso the snowy calendar and escape to Hawaii? You might miss the lights at Temple Square, sure. But we think the endless summer of Hawaii is a trade up. Instead of shoveling snow, you’ll explore outdoor adventures and unique cultural expressions, witness the season’s record-breaking surf and enjoy east-meets-west dining. Welcome to Waikiki on the fair Isle of Oahu. It sure beats grandma’s fruitcake.

Waikiki’s long, rolling waves are ideal for both beginner and seasoned surfers.

Holiday happenings

Get in the festive spirit with “Seven Days of Mele,” a week-long celebration of hula and song on Waikiki Beach Walk Plaza (waikikibeachwalk.com)

The Holiday Lights tour is a two-hour hop-on-hop-o trolley bus tour through Honolulu’s most lit-up neighborhoods, Christmas caroling isn’t mandatory but highly encouraged (holidaylightshi.com)

On the Friday following Thanksgiving Day, the Waikiki Holiday Parade takes over Kalakaua Avenue with marching bands, dancers and floats. And for those holiday imbibers, Christmas tiki bars pop up throughout Waikiki like The Christmas Bar at Twin Fin Hotel, Sippin’ Santa at Prince Waikiki and Ho-Ho Holiday Tiki Bar at International Marketplace.

‘WHERE THE SEA MEETS THE SKY’

In the 1800s when the Hawaiian monarchy ruled the islands, Waikiki Beach was an exclusive playground for the royals to lord over the scenic beaches and enjoy the waves in privacy. Today, the famous beach is the jewel of Honolulu, a vibrant city with world-class shopping, high-rise hotels and culinary gems surrounding this brilliant backdrop of sun (and beginner-friendly) surf. Make Waikiki your base and know that Oahu’s wonders area short drive away. (You are on an island, a er all.)

NO. 1: ON THE TRAIL

through a collection of natural pools. Just 30 minutes Southeast, Manoa Falls is a moderate family-friendly walk through a bamboo forest and banyan trees. And, while the trail gets a little muddy during Hawaii’s rainy season, it’s also the best time to marvel at the high- owing 150-foot waterfall.

Oahu boasts spectacular volcanic ranges dotted with waterfalls and all-level hiking terrain. Just 12 minutes from Waikiki, Diamond Head rewards hikers who bust out the short but steep .8-mile ascent with breathtaking 360 views of the Paci c Ocean. To reduce overcrowding, non-residents must make a reservation online and pay a $10 fee per vehicle( gostateparks.hawaii.gov/ diamondhead ). In Hawaii, do go chasing waterfalls. Waimano Falls in the island’s center is reached by a challenging trek

NO. 2: SURFING & SEA LIFE

If you haven’t rented a car, consider using the Turo service or navigating public transit to visit North Shore, a sur ng mecca where, during winter swells, waves reach up to 50 feet in height. Spectators can watch some of the world’s best surfers come to compete during major competitions throughout December —the HIC Haleiwa Pro and e Vans Pipe Masters.

Intermediate surfers can rent a wetsuit and board from Surf N Sea (surfnsea.com) and head to Pipeline, Sunset Beach or Waimea Bay for more achievable waves. For snorkeling and wildlife sightings, Laniakea Beach’s calm waters and sandy beaches are frequented by giant green sea turtles (Honu) soaking up the rays. On the opposite side of the island, Hanauma Bay Nature Preserve is brimming with marine life. Protected by a volcanic cone and its status as a marine life conservation park, the bay’s coral bottom and clear waters are a sure bet for snorkeling among the rainbow of Hawaii’s aquatic life (hanaumabaystatepark.com).

Ho’omaluhia Botanical Garden is a vast 400-acre rainforest garden free and open to the public.

Surfers enjoy sweeping views of the Waikiki cityscape and Diamond Head crater.

NO. 3: CULTURAL HIGHLIGHTS

Find time to learn more of Hawaii’s deep and vibrant cultural history. ( is doesn’t mean boring, there’s no shortage of fun ways to do so.) e Royal Hawaiian Center in the heart of Waikiki presents traditional Hawaiian dance performances every week and hosts a festive Rock-A-Hula show during the holidays (royalhawaiiancenter.com). Learn more about the early history of Hawaii and the neighboring Polynesian Islands at the Polynesian Cultural Center, which hosts daily luaus, theatrical performances and cultural activities. Take a guided tour through its “Islands of Polynesia,” a living museum dedicated to preserving the traditions of Tonga, Tahiti, Samoa, Fiji, Aotearoa and Hawaii. ( polynesia.com). Iolani Palace,

Owned by husband and wife duo Wade Ueoka and Michelle Karr-Ueoka, MW is a sleek dining experience specializing in regional cuisine and ingredients.

the residence of Hawaii’s last reigning monarchs, o ers succinct tours perfect for lling a rainy a ernoon (iolanipalace.org), and Bishop Museum is lled with millions of artifacts, photos and heirlooms from throughout Hawaiian history (bishopmuseum.org).

Getting here (with Aloha)

Last May, Hawaiian Airlines launched its first-ever nonstop route between Salt Lake City and Honolulu. The new route will get you to Hawaii’s capital city in about seven hours. And while Delta also offers a non-stop, we say fly Hawaiian. The airline is well-known for its warm island hospitality and the new flight features a locally-inspired menu curated by Honolulu chef Wade Ueoka and Michelle Karr Ueoka. For added travel ease, the airline offers its premium airport service, which provides passengers with a dedicated host for arrival to and departure from Honolulu. And on the way out, SLC passengers will get exclusive access to the HNL’s new speakeasy-style lounge, called Apt. 1929. Inside the swanky parlor, guests enjoy luxury amenities, personalized meals and craft cocktails from the James Beard-winning Bar Leather Apron. You’ll want to get to the airport early for this (hawaiianairlines.com)

NO. 4: EAT YOUR WAY AROUND WAIKIKI

Waikiki has much to o er your tastebuds, from a quick and delicious ABC Store musubi (a beach day must-have) to casual noodle shops and elevated island cuisine. Start the day with some pink pancakes at Surf Lanai, an airy beachside cafe inside the Royal Hawaiian Hotel (sur anaiwaikiki.com). For a hearty lunch, visit Marugame Udon in Waikiki which has developed a rabid fan base for its well-priced noodles (marugameudon.com). Family-owned and operated since 1961, Rainbow Drive-In serves classic Hawaiian comfort food in a retro setting. Pro Tip: Order the Mix Plate: BBQ Beef, Boneless Chicken and Mahi Mahi with extra gravy, and thank me later (rainbowdrivein.com). To satisfy a seafood craving, Herringbone inside International Marketplace o ers “$3 buck shuck” happy hour oysters alongside a fresh ocean-totable menu (aoki.group.com/ herringbonewaikiki.com). Finally, for a lux night out visit MW Restaurant and opt for the ve-course tasting menu. e intimate eatery is curiously located on the second oor of a luxury car dealership, but don’t let its o eat setting detract from the high-concept menu showcasing regional avors (mwrestaurant.com).

Hanauma Bay State Park is a prime snorkeling spot.

Waikiki’s white sandy beaches and world-class surf were once exclusively reserved for Hawaiian royalty.

DIY Tannenbaum

Make holiday decorating an outdoor adventure. Cut down your own Christmas tree!

BY MELISSA FIELDS

IN RURAL NORTHERN

MICHIGAN WHERE I GREW UP, walking out into the “woods” to cut down a Christmas tree was a holiday tradition as essential as sipping eggnog and eating too many sugar cookies. Now, a er calling Utah home for the past two decades, I’ve learned that cutting your Christmas tree is a tradition many families enjoy here, too. And it’s easy to see why. Fresh-cut trees are much less expensive and, if cared for properly, last much longer than pre-cut trees, which are typically harvested weeks before arriving on the Christmas tree lot. And, when you cut your own tree from a cluster, as the U.S. Department of Agriculture recommends, the trees

le behind grow larger and more robust, creating a healthier forest.

All that said, walking around in the Utah “woods,” AKA backcountry, in search of the perfect Tannenbaum is not only more adventurous than the backyard tree-cutting sojourns of my youth but also requires more preparation and forethought. Here’s what you need to know before going on the hunt for the perfect yule-time tree.

NO. 1: GET A PERMIT

Both the Uinta-Wasatch-Cache National Forest (USFS) and the Utah Bureau of Land Management (BLM) issue Christmas tree-cutting permits

beginning in late October or early November. e speci c districts where the USFS will issue Christmas treecutting will be announced in October. And it’s the early bird who gets the worm: last year, USFS Christmas tree-cutting permits sold out on recreation.gov within an hour of being released. Call the USFS regional o ce at (801) 999-2103 in mid-October to nd out when online sales will go live this win-person permit sales. e BLM, which covers most of the rest of the state’s public lands, does not limit Christmas tree-cutting permits, which can be purchased at forestproducts.blm.gov.

Cutting your own Christmas tree is a tradition many families enjoy here in Utah.

NO. 2: KNOW WHERE, HOW AND WHAT KIND OF TREE YOU CAN CUT

In past seasons, the USFS lands where Christmas tree cutting is allowed have been within the Heber-Kamas, EvanstonMountain View, Logan, Ogden and Salt Lake Ranger Districts. As you might guess, all the canyons along the Wasatch Front—including the Cottonwoods, Millcreek, City Creek, etc.—are olimits, as are all of the state’s designated Wilderness areas. e size and species of trees you can cut are speci c as well— check your permit for details. In all cases, do not cut a tree that’s within 200 feet of a camping area or stream; make your cut on the trunk between six and eight inches above the ground, digging out snow from the base if necessary; never remove just the top of a tree; and scatter any extra branches that may have broken o during cutting around the stump. More info at fs.usda.gov.

NO. 3: DON’T FORGET TO BRING

A tape measure. Invariably, the tree that looks to be the perfect size when it’s out in the wild will turn out to be too tall for

your living room. (Remember the dad in A Christmas Story?) Measure the space where you plan to place the tree, considering the stand height, and then take the tape measure with you into the eld. Other tools to bring include a handsaw, like a bow saw, which will make a more accurate cut than a chainsaw; gloves, to protect your hands from slivers and sap, both while cutting and carrying your tree out;a broken down cardboard box, to place on the ground to protect your knees while you kneel to cut down the tree; a tarp, to drag the tree out on and to cover your car with during transport; and a rope, to secure the tree to your car.

NO. 4: AND THESE THINGS, TOO

Warm and waterproof boots and gloves, snowshoes, and a shovel to dig your vehicle out in case you get stuck in the snow. Last November, a family from Grantsville experienced the spirit of Christmas rsthand when a passerby helped dig out their truck a er it had been stuck for

hours during a Christmas tree-cutting expedition in the Stansbury Mountains. ere are, of course, other options for cutting your own Christmas tree in Utah that don’t involve permits or venturing into the backcountry. You can choose and cut your own Colorado spruce, Doug r, Austrian pine or white r tree at Meldrum Christmas Tree Farm in Layton (2073 W. Gentile Street, utahchristmastreefarm.com), open from early November while the trees last. Or sign up to cut your own Christmas tree over anksgiving weekend at the Logan-area Adam’s Acres Tree Farm (77 W. Highway 30, Petersboro). Watch for a signup link on the farm’s Facebook page in early November. Other events at the farm over the weekend include visits from Santa, snowball ghts, complimentary hot chocolate, camp res and a holiday gi shop.

Don’t forget the rope to tie the tree to your car.

Santa at Adam’s Acres Tree Farm located in Petersboro, Utah.

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WRITTEN BY AUSTIN FACER

WITH SO MANY NEW ARRIVALS IN UTAH, IT GOT US THINKING.

We field so many questions from readers wondering where the best, well, everything is. Folks are looking for more than food and fun (our specialty). They need places to live, cars to drive, solutions for their business. So we asked some of our favorite partners to share their expertise and advice for newcomers and longtime locals. Enjoy!

JUDD AUSTIN

CHIEF BANKING OFFICER | ALTABANK

33 E. Main St., American Fork 800.815.2265 | Altabank.com

MOM-AND-POPS AND BILLIONDOLLAR BUSINESSES GET THE SAME EXPERT’S TOUCH AT ALTABANK™

Judd Austin, Chief Banking Officer at Altabank™, has seen and done it all with nearly two decades of experience. Now overseeing much of the big picture at the largest community bank in Utah, he hasn’t forgotten Altabank’s commitment to personalized service for all its customers. Large or small, every customer gets the same expert treatment at Altabank, as Austin explains.

WHAT SETS YOU APART FROM THE REST?

“Altabank has been in business, under a couple of different names, since 1905. We have a long, distinguished history of helping businesses and individuals with their banking needs. We are also the largest community bank in Utah. This means we have more locations available to customers. It also means that we have the products, services, and capital to help businesses of all sizes— from mom-and-pops to billion-dollar enterprises—while maintaining the personal touch that community banks are known for. This applies to individuals as well. I regularly talk with customers about all aspects of banking and how they affect the customer experience.”

WHAT MAKES YOU AN EXPERT IN YOUR FIELD?

“I have been a community banker for 18 years. In that time I’ve been a loan officer, a credit officer, an operations officer, and a regional president. This experience means I understand all aspects of banking and how to best serve our customers. More importantly, having worked closely with customers across various industries, I bring an understanding of the customer’s business and how we can best meet their banking needs.”

WHAT DOES THE FUTURE LOOK LIKE FOR ALTABANK?

“We are well-positioned in the industry. We weathered the recent inflationary environment better than many banks. We continue to grow, allowing us to provide the products and services our customers want, including the latest technology. And we are in a position to expand our physical locations—there will be more to say about that later. We also keep up to date on issues impacting Utah and like to dig into data produced by the Gardner Institute at the University of Utah. This makes sure we are responsive to our customers and continue to be a leader in our community.”

KENNETH YOCKEY

LABORATORY MANAGER DEEP ROOTS HARVEST

395 Industrial Way, West Wendover, NV 775.418.5560 | deeprootsharvest.com

CREATIVITY, COLLABORATION AND A COMMITMENT TO EXCELLENCE DEFINE DEEP ROOTS’ EXPERTISE.

Just over the Utah-Nevada border, with its flagship store in West Wendover and four more locations to serve cannabis patients, Deep Roots Harvests prides itself on its product. That begins with the dedication and innovation brought to the table by Laboratory Manager Kenny Yockey.

WHAT MAKES YOU AN EXPERT IN YOUR FIELD?

“I began my journey in the cannabis industry while still in college, starting in Colorado, a pioneering market for cannabis legalization. When medical cannabis became legal in Nevada, I saw it as an exciting new frontier and moved there. My passion eventually led me to California. ere, I fully immersed myself in the cannabis culture, connecting with like-minded experts and working alongside some of the most capable individuals in the eld. I was fortunate enough to develop a wide array of infused cannabis products for some of the largest brands in the industry. rough these diverse experiences, I’ve cultivated a deep and broad expertise in cannabis extraction and product development.”

WHAT SETS YOU APART FROM THE REST?

“What sets me apart is my unwavering commitment to product quality and my refusal to take shortcuts. is dedication has shaped my career and brought me to where I am today. I take immense pride in ensuring that every product we release meets or exceeds the expectations of our consumers. Combining creativity, collaboration, and commitment to excellence ensures that our o erings stand out in the market and truly resonate with consumers.”

HOW DO YOUR CUSTOMERS/ CLIENTS BENEFIT FROM YOUR PARTICULAR SKILLSET?

“When someone tries our products, my goal is to deliver an exciting and memorable experience that aligns perfectly with their expectations. The product should not only elevate the user to their desired state but also enhance whatever activity they choose to pair it with. I’m able to provide customers with a consistent, reliable experience that they can trust and enjoy, whether they’re seasoned users or new to cannabis.”

TONYA OLPIN HOOPES

CEO | TMH GLOBAL EVENTS

801.599.3036 | tmhglobalevents.com

TMH GLOBAL EVENTS ANCHORED BY ‘UNWAVERING COMMITMENT’ TO CLIENTS

Everyone wants to create an unforgettable experience; only some want to do the dirty work that goes into it. Leave it to TMH Global Events, says Tonya Hoopes, Lead Planner and Designer at TMH Global Events. An international event planning company with a passion for creating its clients’ dream events, Hoopes says her wide range of experiences makes all the difference.

WHAT MAKES YOU AN EXPERT IN YOUR FIELD?

“With over 30 years of event planning experience, I bring a wealth of knowledge and a proven track record of success. My journey began at Saks Fi h Avenue in Manhattan, where I managed various departments and was responsible for curating events such as trunk shows, fashion shows and exclusive cocktail parties. Since then, I have honed my skills, planning events that range from intimate board meetings for 10 attendees to incentive trips anywhere in the world to large-scale conferences hosting over 10,000 participants. No matter the size or scope of the event, my team ensures that every detail is meticulously planned and executed to perfection.”

WHAT SETS YOU APART FROM THE REST?

“What sets me apart is my unwavering commitment to the client. Every event I plan is a re ection of the client’s vision, not my own. Whether they need assistance with a single aspect of their event or require full-scale planning and execution, I am dedicated to meeting their needs with creativity and precision. My passion for event planning is evident in every project I undertake. I approach each event with the same level of enthusiasm and attention to detail, ensuring that the nal result is nothing short of exceptional.”

HOW DO YOUR CUSTOMERS/ CLIENTS BENEFIT FROM YOUR PARTICULAR SKILLSET?

“From the initial concept to the nal execution, I take a burden o my clients’ shoulders. I invest time in understanding their needs and aspirations, as well as conducting thorough research on venues, vendors and pricing. I present carefully curated options, allowing them to make informed decisions without the hassle. On the event day, my team and I manage every detail, ensuring a seamless experience so clients can remain fully present for their attendees. Any challenges that arise are handled with poise.”

PHOTO BY ADAM FINKLE

KRISTIN LEHMAN BINGHAM

SENIOR DIRECTOR OF PHILANTHROPY SHRINERS CHILDREN’S SLC

1275 East Fairfax Rd., Salt Lake City 801.536.3500 | shrinerschildrens.org

‘FIND YOUR PASSION’ SAYS THE NEW LOCAL HEAD OF PHILANTHROPY AT SHRINERS

CHILDREN’S SLC.

Kristin Lehman Bingham recently assumed the role of Senior Director of Philanthropy at Shiners Children’s in Salt Lake City. To her, the new job is a “terrific match” for her skillset and passions. Formerly working for the March of Dimes and the Alzheimer’s Association, Bingham credits her mother with laying the foundation for her career of giving back to others.

WHERE DID YOUR PASSION COME FROM?

“My mom was very philanthropic and set a great example for me getting behind worthwhile causes,” Bingham says. “She passed away while I was in college, and I have dedicated my career in her honor.”

HOW DID YOU DISCOVER SHRINERS’ MISSION?

Growing up, the Shriners fraternity and Shriners Children’s services were vital to many in Bingham’s circle of friends and family. As the Salt Lake City location nears its 100th anniversary, she sees it as a time to celebrate the incredible legacy these institutions have built in our community. “It is very humbling to be a part of an organization that is so deeply integrated into the fabric of our community, and it motivates me to continually strive for ways to strengthen these bonds, expand our reach, and ensure that Shriners Children’s Salt Lake City remains a pillar of hope and healing for generations to come,” Bingham says.

TELL US ABOUT YOUR VISION.

Her vision as the Senior Director of Philanthropy is simple: get active in the community, particularly with those who share a hope of providing amazing care to children regardless of their family’s ability to pay. “I envision deepening our community engagement e orts to raise awareness and funds that directly bene t our patients. is includes allowing everyone to support us in a way that is meaningful to them,” Bingham says.

WHAT IS NEXT FOR SHRINERS CHILDREN’S SLC?

With her new role, Bingham hopes to serve as a mentor for the next generation of leaders. “Serving as a role model is a way to pay forward the support and mentorship I have received from other women in my career,” she says. “I have had several wonderful mentors along the way for whom I’m forever grateful.” Her advice to women embarking on a business career: build your network, identify what you care most about, and center your work around it. “Find those causes that truly resonate with you,” Bingham says. “You will always do more and be more ful lled if you are truly passionate about something.”

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Master the Art of Hosting

SIX ENTERTAINING PROS SHARE THEIR WISDOM FOR CREATING THE PERFECT HOLIDAY PARTY. HINT: SIMPLIFY

BY JEREMY PUGH, LYDIA MARTINEZ AND MEGAN BARTHOLOMEW

WINTER IS HERE and, for most of us, it’s the busiest time of year. Its proper celebration involves lots of decorating, indoors and out; plenty of cooking and entertaining; excessive shopping, wrapping and gift-delivering. In other words…chaos.

When it’s over, many of us look back and realize we spent more time preparing for the holidays than enjoying them—in fact, we realize that the word “holiday” doesn’t apply at all. With that in mind, we spoke to four experts of entertaining to learn from their years of experience and share suggestions for us novices on how to not just endure the holiday season but actually enjoy it.

THE HOSTS

Amie Collier & Lauren Boyack of Edison House FROM AMBIANCE TO INTERACTION

The swanky Edison House is not only a private club but also a stunning events venue. Between member events, rentals and private parties, its events team presents hundreds of events each year, which makes them pros by any metric. Amie Collier, who oversees events, and Lauren Boyack, Head of Membership and Marketing, share their top suggestions for creating the perfect holiday party.

Ask yourself, ‘What is the purpose of this party?’

Start by deciding what you want your guests to experience at the party. Do you want a big group with great music and lots of cocktails? Do you want an intimate dinner party with just a few people and great conversation? The purpose of the occasion will dictate what it looks and feels like.

From there, think about the mood and impression you want your guests to leave with. This will guide how you arrange your space and decor. “I try to imagine what I want the ambiance of the event to be,” says Amie. “Do I want it to be more of a sit-down event? Do I want it to be a little bit higher caliber? Or do I want it to feel more cozy? Do I want it to feel more inviting and intimate? Once I decide on the ambiance and vibes and the impression I want my guests to leave with, I select a space for the party and start thinking about decor.”

Get people mixing and mingling

The point of a party is to gather people together and get them talking and having fun. But tossing strangers together in a room can make for awkward interactions. As a host, think about

setting up built-in chances for people to start talking. Surprise elements on the table will get people talking. “You have to start with the 30,000-foot view and work down,” says Lauren. “Something Amie often implements—that’s easy to replicate at home—is the idea of ‘surprise and delight.’ For a holiday gathering or any event, consider hand-writing and customizing place settings, having conversation cues on the tables, and thoughtfully arranging seating so guests can meet new people, learn something new and spark fresh conversations.”

Direct

the atmosphere

with music and lighting

Music and lighting are key to setting the tone of your event. Whether it’s light background music, a nostalgic playlist, a DJ or live entertainment, music is essential to help guests feel relaxed and encourage mingling. Dim lighting, sparkling holiday lights with brighter lamps at food stations all help the overall party atmosphere.

Use food to foster connection

Food is a universal connector. Think about family-style serving or themed menus to get your guests talking. “I think part of the human condition is that we bond over food,” Lauren says. “That’s where we share our stories. That’s where we make our connections. I think something simple that you can do if you’re throwing a dinner party at home is embrace family-style service as opposed to plated. You have to pass big platters back and forth. But that’s what we think of when we think of gathering around the hearth and bonding with our friends

and family is that shared experience. It facilitates interaction.”

Set up different food and drink stations. It will get guests moving through the space. Which means more changes to mix up conversations. It will also keep guests from clumping in the kitchen all night.

Come up with fun winks to the theme of the party. Even renaming dishes or drinks can spark conversation. “We had one company that renamed all their cocktails as inside jokes. It was a great conversation starter,” Amie says.

Surprise with comfort foods

The holidays are a time for nostalgia and comfort. But for a party, elevate those traditional comfort foods or offer unexpected twists to dishes to delight guests.

Even simple meals can become memorable when presented with a twist.

“Our Chef is very creative with our appetizers and finger foods at Edison House,” says Lauren. “While it’s a highend, premier venue, we serve elevated versions of classic comfort foods. For example, offering an elevated take on pigs in a blanket at new member initiations is always a conversation starter—it’s unexpected in a luxury setting, but everyone loves it.”

If you don’t want to host your holiday party at home, Edison House may be the perfect place for a private gathering, small or large.

With everything from a speakeasy to a jazz parlor to a private karaoke room, with beautiful food and great service they can help you with the perfect experience for your guests.

At Edison House, a private club in Salt Lake City, Amie Collier, who oversees events, and Lauren Boyack, Head of Membership and Marketing, run the gamut from large events to smaller gatherings.

Children are always welcome at hostess Jenny Foth’s seasonal gatherings. She offers us tips for including the little ones and creating a celebration that includes both young and old.

THE HOST Jenny Foth

PUT THE ‘FUN’ BACK IN ‘FAMILY FUN’

Jenny Foth has worked as the catering manager, event coordinator and general culinary magic-maker in some of Salt Lake City’s best restaurants. You could call her a “Jill of all trades.” But she is also the friend who hosts the neighborhood backyard barbecues in the summer, throws showers during wedding season and is the go-to for impromptu friends’ get-togethers. Not only that, as a mom, she hosts events that include both kids and adults. And she does it with grace and a sense of adventure. Here are her tips for hosting a successful holiday party that involves the whole family (without driving herself crazy).

Be realistic

Figure out just how much time and budget you have. It’s important to prioritize an easy, fun experience over perfection. Even a party on a smaller budget can still be impressive and enjoyable, especially with kids. “When I was less experienced, I was trying too hard. It would stress me out, and it was no longer fun,” Jenny says. “And so I’ve gotten good at asking those questions. ‘Realistically, how much time do I have?’ Yes, I want to prep, but do I have time to prep for hours to throw a party? ‘What can we do on a smaller budget that’s just as fun and just as impressive?’”

Offer simple, crowd-pleasing

foods

home. For an all-ages party, avoid getting too fancy and focus on hearty, fun meals for everyone. Jenny loves setting up a “build your station.” These can be as simple as a taco bar with a few meats and a variety of toppings and salsas or a soup station with two–three soups in crockpots. When planning the menu, Jenny says, “Kids and adults like cheese, we like chips, and we like things we can do with our hands.”

much fun a room full of balloons can create. The chaos and noise are expected, but it’s all part of the fun.”

Add a kids-only food station with finger food that isn’t too messy. Think chicken tenders or taquitos, and they will stay entertained for hours.

Put the kids to work

Get your kids involved in party planning and setup. It gives them a sense of ownership in the event and turns them into instant minihosts for all the kids showing up. “If I get the kids involved in their particular activity, they take ownership of it,” Jenny says. “I’ll even get their ideas. A lot of the ideas aren’t mine. They come from the kids.”

Create kid-friendly spaces

Separate drink stations

Set up different spots for adult and kid beverages. But be sure to make the kids’ drink station just as fun.

Jenny likes to add fun juices, sodas and fun, kid-friendly creative garnishes like gummy bears so kids can make their own unique drinks.

Use a variety of easy-to-make foods that appeal to kids and adults. It’s okay to mix pre-made or purchased foods with a couple of showstoppers you make at

Chaos happens when kids are involved. So anticipate and manage the chaos by reserving kid-friendly zones. Keep the activities simple and self-sufficient so kids can enjoy themselves with less hands-on time for the adults. It is even better if there is a draw for them to keep them absorbed. “I have a basement with no breakables,” Jenny explains, “So when I host parties with kids, I’ll blow up 40 balloons and throw them downstairs. You’d be surprised how

“I keep the station for adult beverages in one corner,” she adds. “And the kids’ table is in a completely different area. That way, if you see a kid at the adult station, you know he’s not supposed to be there. Or use specific type of cup, a kind only found on their table.”

Her biggest tip? Practice makes perfect, but no party with kids is ideal. So just start hosting with your kids and embrace the chaos to enjoy the party.

THE HOST Tracey Thompson of VineLore Wine and Spirits

ENTERTAINING LESSONS LEARNED

As the President and CEO of Vine Lore Wine and Spirits, Tracey Thompson is involved with many events throughout the year. But that’s in her official capacity as a wine maven and spirit whisperer. She prefers her unofficial capacity during the holidays, focusing on creating relaxing and elegant gatherings for the people she loves the most.

Cook less, enjoy more

Tracey loves to cook and she spent her early hosting days, even with young children, laboring and fretting over complex, multi-course meals for formal sit-down dinner parties. “But I finally saw the light,” she says. “I look back now and go, ‘What was I thinking?’”

She still loves to cook, especially with her daughters, who have inherited their mother’s culinary entertaining genes, but she long ago dispensed with formality. “We always cook, but it’s something we can serve buffet style.” Tracey backstops her cooking by ordering items for the meal from “people who do things I would never attempt.” For example, last year for New Year’s Eve, she ordered a selection of buns from Romina Rassmussen’s Xiao Bao Bao. “I bought four bags of buns and just we put a steamer on the stove. It was so easy and fun and everyone loved it.”

Don’t be a bartender

“I am not a mixologist,” she says. “The point of holiday parties is being with the people I love the most and clinking glasses together.” To that end, she sets up a drink station, with basic spirits and mixes and perhaps the makings for one special cocktail that’s easy to prepare, like a negroni. And of course, as a wine expert, she will curate a selection of whites and reds, and “always rose and bubbles.” Over the years, she says, nonalcoholic options are a growing part of the beverages she offers. “So many people are moderating or more conscious of drinking” and there are so many new non-alcoholic options out there.”

Guests: Come and go as you please

During the holidays (or any day it seems) it’s hard enough to get people together for a single event. Make it easier for everyone and just entertain with an open house format. “Want people to enjoy, come in and have a drink without the anxiety of popping into a seated dinner,” she says. “It lends itself to a much more relaxed atmosphere.”

Put your feet up

If I’m not relaxed my guests aren’t relaxed,” she says. The day of the party she makes sure she has at least an hour before guests arrive to put her feet up. “I don’t do rushing to the finish line anymore.” Sometimes things won’t be perfect, she says, it’s more important that the occasion is joyful and full of “love and light.”

Tracey’s Holiday Surprise

We asked Tracey to run the field with a good, reasonable, budgetminded wine list for the season. “What is interesting isn’t necessarily the most expensive. That’s often the case,” she says. “I like to surprise and put out bottles that people don’t recognize, from surprising regions,” Oh. One more thought. “Always bubbles.”

See her full list at saltlakemagazine.com

Tracey Thompson has learned to simply her holiday gatherings over the years in ways that put guests, and most importantly, the hosts at ease.

Tastemaker Kyong An Millar loves to entertain at her home in the Avenues.

THE HOST

Kyong An Millar, owner of Koo De Ker

BE OUR GUEST (BUT ALSO BE A GOOD GUEST)

Kyong An Millar, the owner of Koo De Ker boutique, in almost all cases, would prefer entertaining at home to dinner out. “It’s just not conducive to the conversation that I want to have with good friends,” she says. “Restaurants are loud, the server interrupts the flow and I always leave wishing for more.”

Welcoming guests into your home provides that connection. “It’s intimate and allows you to connect with good friends.” But like all of our hosts, Kyong agrees that it doesn’t have to be an anxiety-ridden formal affair.

Simplify,

simplify, simplify

“You don’t even have to do a full meal,” she says. “Apps, dessert and drinks are enough and give more time for each other.” For example, one of her favorite rabbit-out-of-a-hat tricks is to drop off one of her favorite serving platters (empty) at Cucina Wine Bar the Avenues and have the restaurant compile a lovely charcuterie or appetizer plate (full). Voila. Kyong cleans the day before and makes sure the shopping is done. “I say ‘Always start a party with an empty dishwasher, clean hand towels and a full roll of toilet paper.’ Entertaining is like anything else, the more you do it the easier it gets.”

Always bring a gift for the host

Her foremost rule is: “Do not walk into a party with both your arms swinging. Bring something.” Wine is fine, but she cautions, “Don’t be offended if the host doesn’t serve it that night. She may have planned her own list.” Flowers should be in a vase and, specifically, a vase that the host would actually enjoy. “It’s stressful when someone shows up with a bunch

of flowers and now we have to try and find a vase,” she explains. “Don’t bring something that needs tending to.” The best gifts are thoughtful, she says, the kind of thing that you wouldn’t buy for yourself but would love to receive. One of her holiday go-tos is an ornament for the tree that suits the host. “It’s something they can use right away and will remember you by.”

Do not bring work

How often have you run into a dinner party with something you have to assemble? Like a dessert or an appetizer? Kyong, quite bluntly, says, do not do that. “If the host has asked you to bring something, don’t try to prepare it at their house. Don’t ask for space in the oven.” And on that subject, don’t bring something if you haven’t been specifically asked. And that includes well-intentioned help. “Don’t get up from the table the moment the meal is over and offer to clean,” she says. “It breaks up the party, stops the conversation and breaks the mood. Just stay seated until your captain tells you that you are free to move about the cabin.”

Texts are for teenagers

“Send a thank you note,” she says. “It doesn’t take long, just put it in the mail. Be mindful that your host put time and effort into having you over.”

Why not January?

Kyong suggests that perhaps trying to arrange the perfect holiday party during the time frame that is actually the holidays isn’t even necessary. “Everyone is doing a lot during this time,” she says. “Their family gatherings, their own gatherings, kids performances, events.

It’s OK to not cram it all into December. Save something for January or February, when we all could use a lift.”

French Flair

Kyong was asked by Dogwood Hill to design a series of occasion cards inspired by her property in France—The Maison de Frédéric. Kyong used details from the recently completed overseas renovation to inform the designs. Visit: dogwood-hill. com/collections/kyongmillar-collection

THE HOST Cara Fox, Owner of The Fox Group DECORATE TO IMPRESS

For the past few years, Cara Fox and The Fox Group team, a design and architecture firm, have been honored with the project of designing and decking the halls of the Utah Governor’s Mansion on South Temple. When all glammed up for the holidays, the Governor’s Mansion transforms into a glittering, festive interior as if, well, pulled from the pages of a magazine. The tradition of decorating the mansion for the holiday is almost as old as the Kearns Mansion itself, built more than 120 years ago for Thomas Kearns and his family.

Fox works annually with the governor’s First Lady to design a Christmas tree and mantel décor around a predetermined theme. For instance, the theme for 2023 was “A Storybook Christmas,” and the theme for 2022 was “The Roaring ’20s,” celebrating the beauty of the past and present coming together, as well as a revolutionary decade—much like the 1920s.

Over a months-long planning process and a full day of festive installation, Fox and the mansion’s team paired pearls and plumes, feathers and other fashionable Golden Age baubles to grace the 12-foot holiday tree and two stone mantels in one of the home’s front rooms.

“One of the mantels features a pair of really valuable Liberace-style marble statues, so to avoid moving those too much we kept that mantel simpler,” Fox says. “The other, we decked all out with plumes, all sorts of ribbons and different types of garlands.” But, as we all know, come Christmastime, the tree is the centerpiece of any home’s decor.

To get a designer look for your own tree, Cara Fox shares her insight in creating a photo-worthy Christmas tree. Just like the holiday décor for the Governor’s Mansion,

Fox suggests choosing a theme for your own home’s decoration, whether it’s a color palette or a unifying concept, a theme makes the result more cohesive. Choosing a theme can give your tree an elegant appearance while keeping it from looking cluttered and overstuffed.

A theme can offer the chance to surprise with the decorations. As with adorning the tree in the Governor’s Mansion with pearls and feathers to complement the First Lady’s “Roaring ’20s” theme, Fox says, “Put something unexpected on your tree.”

Be sure to avoid the common mistake of forgetting to decorate the backside of the tree. Filling and adorning the whole tree equally—using greenery fillers like eucalyptus leaf twigs to add depth and texture where needed—is a straightforward way to step up the design. Ribbons and bows can also help add interest and fill space on a Christmas tree.

When it comes to lights on the tree, Fox says, “Warm white is our favorite because it adds a cozy sparkle while allowing the other colors to shine.” A good rule of thumb is 100-150 lights for every 2 feet of the tree.

On that note, don’t forget something sparkly. “We love having at least one sparkling element like simple tinsel or glitter ornaments to make the tree shine even more,” she says.

Trees need accessories as well. A tree skirt adds color and personality to your tree, and an appropriately sized tree topper “Let the top of the tree stand out so it brings the eye upward,” says Fox.

Finally, Fox says you should also have a personal touch on the tree, “like an heirloom ornament or a monogrammed item.”

It’s a way of adding something meaningful to you and your family.

Holiday Tours of the Governor’s Mansion

Each year, the Utah State Governor invites citizens to tour the official governor’s residence, the Kearns Mansion on South Temple. This year’s holiday open house and tours will be held on Dec. 11 and 18. Admission is free, but registration is required through Preservation Utah at preservationutah.org.

For 2024, The Fox Group, in collaboration with the First Lady of Utah, envisioned a celebration of the Utah winter landscapes.

“This year’s tree and accompanying décor feature representations of the state’s wildlife,” Fox says. “Playful foxes, wise owls, industrious beavers and bounding rabbits lend a delightful spirit to the décor and remind us of the vibrant life that thrives in Utah’s woodlands.”

Cara Fox pulls out all the stop when she decorates a tree. This year, once again, her company, The Fox Group, has been asked to design the Utah Governor’s Holiday Tree.

DAYS & DAYS

of Holidays!

The holiday calendar to end all holiday calendars—a way to celebrate and honor the holidays for everyday from Thanksgiving to New Year’s.

BY CHRISTIE PORTER

WHEN THERE ARE SO MANY WAYS IN UTAH to experience holiday cheer, winter wonder and goodwill toward all, why should we settle for just 12 days of Christmas? Salt Lake magazine has curated a calendar of our favorite ways to take in the sights and sounds of the holidays, embrace the generosity and spirit of the season, as well as enjoy the best Utah winters have to offer.

25

MONDAY

Take a cooking class before Thanksgiving Day

At Station Park, Harmons Chef Jake Driffill is offering a “Three-Day Thanksgiving Workshop Throw Down” to help you plan and mealprep. At City Creek, Chef Tara Walker will help you get a head start on Thanksgiving baking. At Traverse Mountain, Chef Freyka Nuñez Del Prado will help you learn how to artfully design grazing boards.

Nov. 25 | Various Locations harmonsgrocery.com

26

TUESDAY

See three ghosts Dickens’ tale gets a new life with dazzling staging, and cherished Christmas carols, including “Joy to the World” and “Silent Night.”

Nov. 22-Dec. 21 Tuacahn Amphitheatre, Ivins tuacahn.org

27

WEDNESDAY

Volunteer to provide for those in need

This is the last day before Thanksgiving to participate in the Thanksgiving Drives and Food Box Giveaway. This is a several-week activity, in which the Salt Lake City Mission asks the public to volunteer and gather the much-needed food and supplies to host our holiday events that provide thousands of meals to the hungry and homeless. The mission also hosts an event to provide needy families with holiday food boxes.

Oct. 1–Thanksgiving Day Salt Lake Mission, SLC saltlakecitymission.org

Harmons Chef Jake Driffill can help plan and prep side dishes for your Thanksgiving feast.

28 THANKSGIVING DAY

29

FRIDAY

Recognize Native American Heritage Day by donating to a good cause

Donations help support community programs and services of the Urban Indian Center of Salt Lake, which supports tribal members in the Greater Salt Lake and Wasatch-front area.

Urban Indian Center of Salt Lake, SLC uicsl.org

30

SATURDAY

Run with the Santas

The Ogden Santa Run 5K is the first and largest of the Utah Santa Runs. This race runs just before the Ogden Holiday Light Parade and down Washington Blvd. All participants get a Santa Suit to run in and use the Milk and Cookie Aid stations supported by elves who dress as volunteers. Music is played over the entire course of the race.

Nov. 30

Downtown Ogden ogdencity.org

1

SUNDAY

Sing along to your favorite carols

Let the holiday music begin with this cherished tradition. Composed by Handel in 1741, the oratorio Messiah draws inspiration from both the Old and New Testaments. Sing along with this famous composition.

Nov. 30–Dec. 1 Abravanel Hall, SLC utahsymphony.org

2

MONDAY

Float the Provo River beneath twinkling Christmas lights

Enjoy festive decorations and lights that twinkle above the river with Christmas music playing softly in the background. Santa may make a surprise visit.

DECEMBER

3

TUESDAY

Support the Utah Food Bank on Giving Tuesday

You can help foodinsecure Utah families by volunteering with or donating to the Utah Food Bank, which distributes millions of free meals. Donating on Giving Tuesday often means that your gift will be matched in kind by Utah Food Bank partners.

Utah Food Bank-SLC utahfoodbank.org

5

THURSDAY

Celebrate Christmas the Celtic way

Christmas with the Celts combines ancient Irish Christmas Carols and Irish dance with contemporary songs but with Irish instrumentation…kind of like Irish “bardcore.”

Dec. 5-8

Egyptian Theatre, Park City parkcityshows.com

The legend behind the German Christmas pickle, “Weihnachtsgurke,” may be a modern fabrication, but finding the pickle ornament in the Christmas tree is still good fun.

CLAS Ropes Course, Provo clasropes.com/christmas-cruise

4

WEDNESDAY

Immerse yourself in German holiday traditions

Part food festival and part unique holiday shopping experience, Christkindlmarkt SLC is inspired by traditional German Christmas markets. Enjoy traditional German food and holiday entertainment.

Dec. 4-7

This Is The Place, SLC christkindlmarkt-slc.com

6

FRIDAY

Get inspired by the Holiday Tree Show

Explore the Holiday Tree Show’s dozens of beautifully decorated trees, menorahs and other symbols of the holidays. Each tree is donated, designed and decorated by local businesses, designers, community groups. Hosted by Habitat for Humanity of Summit and Wasatch Counties, the event benefits housing affordability efforts.

Dec. 6-7

Utah Film Studios, Park City habitat-utah.com

7

SATURDAY

Turn on the lights with Salt Lake City

The city will illuminate the Pioneer Park with thousands of holiday lights. When the night gets chilly, step inside a heated event tent to enjoy live music, a treats from food trucks and seasonal drinks from a local cider house. Those 21 and older can enjoy a selection of ciders and beers.

8

SUNDAY

Find a one-of-a-kind handmade gifts

The Holiday Open House and Art Fair features 19 local artists vending their handmade art including jewelry, pottery, fiber art and more, in beautiful Red Butte Gardens.

Dec. 7-8

Red Butte Garden, SLC redbuttegarden.org

9

MONDAY

Don’t shoot your eye out!

10

TUESDAY

Revisit a black and white holiday gem

Peery’s Egyptian Theater is screening favorite black and white films. Before holiday movies centered around slapstick adventures, leading men learned lessons from visiting ghosts and angels. In It’s A Wonderful Life (1946), George Bailey (Jimmy Stewart) finds out what his town would have looked like if it hadn’t been for all his good deeds. We, the audience, remember the true antagonist to the spirit of the holidays: greed and capitalism.

Dec. 10, 7-8:30 p.m.

Egyptian Theater, Ogden ogdenpet.com

It’s a Wonderful Life, featuring James Stewart, Donna Reed, Larry Simms, Jimmy Hawkins, Karolyn Grimes, 1946 Pioneer Park, SLC slc.gov an Official Red Ryder

Pause your daytime marathons of A Christmas Story movie to catch the musical based on the classic holiday film. Set in the 1940s, the musical follows 9-year-old Ralphie Parker and his quest for the Holy Grail of Christmas gifts— an Official Red Ryder carbine-action 200-shot Range Model air rifle.

Dec. 6-12

Scera Center for the Arts, Orem scera.org

11

WEDNESDAY

Experience the new Utah holiday music tradition

The local supergroup The Lower Lights brings their energetic spirit to classic Christmas tunes, as well as new holiday favorites.

(For how The Lower Lights became a Utah institution, check out “Christmas Music Revival” on p. 28.)

Dec. 11, 13-14 Kingsbury Hall, SLC thelowerlights.com

13

FRIDAY

Laugh all the way

In God is A Scottish Drag

Queen Christmas Special, Comedian Mike Delamont imagines God, dressed in a floral power suit, coming down to skewer everything from fruit cake and Boxing Day to Tiny Tim and EggNog, in a heartwarming and hilarious holiday special.

Dec. 13, 7 p.m.

Rose Wagner Performing Arts Center, SLC mikedelamont.com

14

SATURDAY

Shop local markets

Visit the Winter Market at The Gateway to find local goodies. Nearby, find a thoughtful gift at Under the Umbrella Bookstore, like the perfect book or colorful crafts for unique centerpieces.

Dec. 14

Under the Umbrella Bookstore, SLC undertheumbrella bookstore.com

Nov. 11–April 20

The Gateway, SLC slcfarmersmarket.org

THURSDAY

Go wild

Zoolights returns for its 18th year in December 2024! While the animals slumber, immerse yourself in a wonderland of brilliant light displays featuring animal and holiday scenes throughout the zoo. Explore a holiday walk-through event filled with your favorite animals in a nature-focused lighting experience. ZooLights runs throughout December.

Nov. 29-Jan. 5 (dates vary)

Hogle Zoo, SLC hoglezoo.org

15

SUNDAY

16

MONDAY

Visit the North Pole

The Ogden Christmas Village illuminates historic downtown with North Poleinspired cottages, lights, entertainers and fireworks at the Ogden Amphitheatre. The Christmas Village is free to attend.

Nov. 29-Jan. 1, 5-10 p.m

Ogden Christmas Village christmasvillage.ogdencity.com

Celebrate Christmas in the Cathedral

17

TUESDAY

Discover the long-running holiday music tradition

Celebrate Christmas at the Cathedral of the Madeleine with a spectacular holiday performance, which combines the powerful sound of the brass section of the Utah Symphony accompanied by the Eccles Memorial Organ and the wonderful architecture of the Cathedral.

Dec. 16, 8 p.m.

The Cathedral of the Madeleine, SLC ecclesorganfestival.weebly.com

For more than 35 years, the Mannheim Steamroller Christmas classics has brought music to the holidays with the distinctive “Mannheim” sound.

Dec. 16-17

Live At The Eccles Theater, SLC live-at-the-eccles.com

18

WEDNESDAY

Indulge in Christmas nostalgia

At Candlelight Christmas, you’ll feel like you’ve taken a step back in time. Visit with Father Christmas, enjoy the live Nativity in the quiet of the Village, and feel the glow of a warm fire Heritage Village Carolers sing.

Dec. 10-23

This Is The Place, SLC thisistheplace.org

19

THURSDAY

Serve a meal at the Road Home

Help The Road Home provide lifesaving shelter and services by donating or serving a meal. Individuals and small community groups are invited to help with meal prep and service. Volunteers are needed 7 days a week for breakfast, lunch and dinner.

Pamela Atkinson Resource Center & Gail Miller Resource Center, SLC theroadhome.org

20

FRIDAY

Learn why we all love Muppets

Bring lawn chairs, blankets and pillows, and get cozy for The Muppets

Christmas Carol . The community center will provide treats for all.

Dec. 20, 7 p.m. | Lindon Community Center | lindon.gov

21

SATURDAY

Find out about the Winter Solstice

Before Christmas, there were festivals like Yule, which marked the shortest days of the year: the winter solstice. Celebrate Solstice with the Natural History Museum by creating sun catchers and intricate paper snowflakes and exploring the magic of polymers by making “Insta-Snow.”

Dec. 21

Natural History Museum of Utah, SLC nhmu.utah.edu

22

SUNDAY

See downtown on display

Strap on skates and sip hot cocoa at Gallivan Center Ice Rink. Before you leave downtown, visit the Grand America to view the holiday window gingerbread displays (also seen in “On The Table” on p. 79).

Ice rink—Gallivan Center, Holiday Window Stroll, The Grand America, SLC thegallivancenter.com grandamerica.com

MONDAY

Make the pilgrimage

23

A Kurt Bestor Christmas has, for 28 years, become a holiday tradition for thousands of Utahns. For many it is the “must-see” show of the Christmas season. You can’t escape it. Might as well lean in. Dec. 23–25 | Egyptian Theatre, Park City | parkcityshows.com

24

TUESDAY

Ski Christmas Eve

Snowbasin Resort’s annual Christmas Eve celebration includes a skiing Santa, a torchlight parade and a fireworks show. Head inside Earl’s Lodge for Christmas Eve dinner and photos with Santa.

Dec. 24

Snowbasin Resort, Huntsville snowbasin.com

Ballet West senior soloist Chelsea Keefer performing in 2023’s The Nutcracker

Photo by Beau Pearson Photography

28

SATURDAY

See Ballet West’s The Nutcracker

30

THURSDAY

Last year more than 42,000 attended the hottest ticket in town. The first and longestrunning in America, Ballet West’s annual production is a legacy that brings families and friends back year after year.

Dec. 6-28

Explore Heber Valley’s winter wonderland

Ballet West, Capitol Theatre, SLC balletwest.org

CHRISTMAS DAY

FIRST DAY OF HANUKKAH 25

29

26

THURSDAY

Ride the Polar Express

This 90-minute round trip journey includes hot cocoa and cookies. Sing along to Christmas favorites on the way. At the ‘North Pole,’ Santa comes aboard.

Nov. 20-Dec. 26

Heber Valley Railroad, Heber hebertrain.com

27

FRIDAY

Catch a hockey match

Break out of your holiday stupor by showing up to root for the longtime home team, the Utah Grizzlies against the team from Rapid City.

Dec. 27, 7 p.m. Maverik Center, West Valley City utahgrizzlies.com

SUNDAY

Take a winter art gallery stroll

Sometimes the best gifts come in small packages. This day is your last chance to check out Urban Arts Gallery’s tiniest show yet. With size restrictions of 12 inches and under, “Bite-Sized” showcases the miniature side of creation just in time for the holiday season. Come explore the vast universe of artistic expression that can exist in limited space.

Dec. 3-29

Urban Arts Gallery, SLC urbanartsgallery.org

Soldier Hollow Nordic Center is home to a 1,200-foot-long snowtubing hill. On the same day, you can explore the nearby Ice Castles—an architectural marvel and the work of dozens of artists, featuring ice caverns, slides, tunnels and sculptures, weighing more than 25 million pounds.

Soldier Hollow Nordic Center and Utah Ice Castles, Midway utaholympiclegacy.org icecastles.com

31

FRIDAY

Countdown to the New Year

Say “good riddance” to 2024. The ball drop at the Mountain American Expo Center is the largest midnight celebration in Utah with a balloon drop and a laser show.

Dec. 31

Mountain America Expo Center, Sandy thepartytix.com

3 New Chairlifts

500 Extra Parking Spots

300 More Skiable Acres

Imagine the feeling of getting fresh new tracks on our fresh new terrain.

Ogden Valley

Around the State

st. george park city ogden

Park City

St. George

New Horizon

Filming Kevin Costner’s Western epic and the birth of a new film studio in Greater Zion

BY ADAM DAVIDSON

FROM THE AWE-INSPIRING MOUNTAIN RANGES TO THE VAST DESERTS, Utah’s versatile landscape has drawn filmmakers for 100 years, shooting classic movies from The Searchers to Indiana Jones and the Last Crusade

Kevin Costner behind the scenes in Southern Utah, filming Horizon: An American Saga, which Costner stars in and directs.

AROUND THE STATE ST. GEORGE

Kevin Costner as Hayes Ellison in Horizon: An American Saga—Chapter One

In recent years, one of the biggest productions to hit Southern Utah was Kevin Costner’s hotly-anticipated Horizon: An American Saga .

e iconic Hollywood star, best known for his classics Dances With Wolves, Field of Dreams and Robin Hood: Prince of ieves, has made Utah the setting for his hugely ambitious four-part Western saga. e rst part of the saga, which premiered at Cannes and hit cinemas earlier this summer, is a multi-faceted chronicle that covers the Civil War expansion and settlement of the American West.

Kevin Costner believed that Utah was the perfect destination to lm his movie.

“ ere’s a lot of heaven in Utah,” he said in an interview with the Deseret News

“I knew the story wanted to be set there. I thought that it would be the best possible thing for the movie,” he added. “ ere are these wide, open spaces that almost defy imagination. at kind of look is fabulous for a Western.”

Horizon: An American Saga—Chapter One covers the westward expansion and manifest destiny—the concept that white Americans were divinely ordained to settle North America.

erefore, the movie is set across various states as the settlers make their way West through Arizona, Wyoming and New Mexico. However, it is predominantly lmed in Utah.

Utah and The Western

Despite the variety of movies shot in Utah, it is most closely associated with the Western genre. The vast landscapes place the audience in the heart of the American frontier as they feel everything from the beauty of the locations to the potential dangers of the terrain.

The deep association between Utah and the Western genre started 100 years ago with two silent movies in 1924, including The Deadwood Coach. The movie was made during a period when Southern Utah was experiencing agricultural depression and

there weren’t many avenues to make money for the local economy.

The Parry Brothers wanted to change the fortunes of Southern Utah and decided to entice Hollywood productions to film here as they took photographs of the landscape and pitched around to big-wig producers. Hollywood was drawn by the beauty of the state and has been ever since with classics such as Back To the Future, Stagecoach and Butch Cassidy and the Sundance Kid being filmed in Utah.

The magnitude of movies being filmed in Utah is undoubtedly a great advertisement

e Utah landscape gave Costner what he needed to bring his vision to life. For the rest, he got crews to build sets from scratch. e crew built a fort along the Colorado River outside of Moab and even designed an entire village in the La Sal mountains.

for tourists, but it also has great benefit to the economy by creating jobs and using local services throughout production. A 2019 report by the Utah Film Commission found that Utah’s film incentive generated $669.1 million in economic impact over a fi ve-year period. An incentive that would not have seen the state legislature raising its cap were it not for the intervention by Kevin Costner.

Meanwhile, Utah’s allure shows no sign of fading as filmmakers continue to choose the state as their preferred filming destination for Westerns and beyond.

e second installment of the saga was slated to hit cinemas on Aug. 16, but Costner delayed the release and instead premiered the movie on Sept. 7 at the prestigious Venice Film Festival. is will be eventually followed by Chapter ree, which entered production in last May.

e Utah Film Commission estimates that Horizon has pumped more than $120 million into the state’s economy, with the most spending in the St. George area and rural Utah. e production also made good on its commitment of hiring local cast and crew and purchasing materials and services locally, says Joyce Kelly of Greater Zion Convention and Tourism.

e legacy and impact of the movie in Utah stretches far beyond the boost to the local economy, as Kevin Costner is in the process of building a state-of-the-art lm studio near Zion National Park.

“I was out on a location scout with Kevin years ago,” says Kelly, when they unwittingly scouted the location of the future studio. “And he said, ‘Joyce, I’m going to lm on this spot one day.’”

Costner got his wish when lming on the spot for Horizon’s next chapter. At the end of the shoot, he announced it would also be the future home of Territory Film Studios.

e studio itself will be home to 70,000 square feet of sound stages and 51,000 square feet of production warehouses. It’s exciting news for the next generation of lmmakers in Utah, as there are currently

THERE ARE THESE WIDE, OPEN SPACES THAT ALMOST DEFY IMAGINATION. THAT KIND OF LOOK IS FABULOUS FOR A WESTERN.”

—KEVIN COSTNER

an estimated 4,000 students enrolled in lm school and higher education and colleges throughout Utah.

A career in lm and TV will now be a realistic prospect for these aspiring students, and they can achieve this without moving to L.A. or New York but instead staying in Utah and continuing to contribute to the booming industry.

Horizon: An American Saga Utah spending: an estimated $54 million for part one and $75 million for part two.

Kevin Costner in Horizon: An American Saga—Chapter One, the first of the four-part Western epic.

AROUND THE STATE NORTHERN

The long-eared owl is found throughout Utah and can be spotted during the Christmas Bird Count.

The first Christmas Bird Count comes to Utah

The first recorded Christmas Bird Count (CBC) happened in 1900 on Christmas Day, with 27 birders taking part in the count in 25 different places throughout the U.S. and Canada. In 1903, Utah hosted its first CBC in Provo. Now, Annual Christmas Bird Counts are held all over Utah and are free to participate.

Information on all of the counts is available at utahbirds.org and your local Audubon Society.

The Wasatch Audubon runs the Ogden Valley, Bear River, Antelope Island, Ogden and Morgan Christmas Bird Counts (CBC). Find out more at wasatchaudubon.org.

Christmas is for the Birds

Northern Utah birders celebrate the holidays with an annual Christmas Bird Count

BY CHRISTIE PORTER

ON A FOGGY DAY IN OGDEN, UTAH, during one of the coldest Decembers on record, Mike Hearell trekked outside to count birds. It wasn’t going well. “It was like four degrees. I think we’d only seen about twelve species by lunch,” recalls Hearell. On a typical Christmas Bird Count in Ogden, they would normally see north of 50 species. At the rate they were going, Hearell thought they would be lucky if they broke 20. “ en, the sun came out,” says Hearell. “And it ended up being the biggest year that we had ever in our section.” ey closed out the day having spotted 72 di erent species of bird. At least four of the species became new additions to the Ogden Christmas Bird Count (CBC) list. “Meaning, that was the rst time they were ever seen during the CBC,” he explains.

Hearell rst participated in the CBC in Ogden in 2010 and became the lead of the Ogden Valley CBC when it started up in 2022, but that extremely cold, record-setting CBC stands out. “ at was probably my favorite year or most memorable year, I would say, just because of how quickly things can turn around in one day.” It was a Christmas Bird Count miracle.

ONE PARTRIDGE IN A PEAR TREE...

The Audubon Society dates the first Christmas Bird Count to the year 1900, but its roots go back much further than that. Before counting birds

The Northern Pygmy-owl is one of Hearell’s first “self found” owls early in his birding adventures, and therefore will always occupy a special place when he crosses their path. The winter months are usually the easiest months to stumble upon one.

around Christmas, people were far more likely to shoot them as a part of a holiday tradition known as a “side hunt,” in which people would trek outside with their rifles on Christmas Day, take a position and see which “side” could fell the most fowl. Credit for changing the tradition to counting birds, rather than hunting them, goes to ornithologist Frank M. Chapman and a growing conservation movement.

While the winter tradition evolved into a less lethal event, it still has a competitive element. “I’ll admit, I’m a hunter and I played sports my whole life. I’m a competitive person,” says Hearell, who tracks the birds he spots all year long on platforms like eBird.org. “eBird is what opened my eyes to the actual world of listing—a form of birding. I was seeing the top 100 in my county and these other people seeing more birds than me. at motivated me to get out.”

For the Christmas Bird Count, the rules of the “competition” are simple: count all of the birds both seen and heard within a

bring attention to birds from a nonconsumptive perspective,” says Hearell, “But the data is actually worth something, showing the trends over the years and the decades.”

e Neotropic Cormorant comes to his mind. “15 years ago, it was a review species for the state, and now it’s not even agged as rare in most counties, as that bird has kind of worked its way further north every year with climate change,” he says. With more than a hundred years of data, it starts to paint a picture of how changing landscapes and climate a ect wildlife and the environment.

TWO TURTLE DOVES...

The Christmas Bird Count also serves as an excellent entry point into birding. As the lead of the Ogden Valley count, Hearell divides volunteers into groups and assigns each group a different parcel of the count circle, making sure there is a seasoned birder assigned to each section. “That way, it can be for somebody who’s a first-day-out birder up to the most experienced.” And, it is an opportunity for even the most experienced birder to involve others in something they’re passionate about. “Taking other people out to show them birds gives me a lot of satisfaction,” says Hearell, and counting with a seasoned birder can give a novice a leg-up on other newbies.

Scrolling through the pro les and contributions of other users on eBird once motivated him as a then-brand-new birder. “I’m

designated circle with a 7.5-mile radius (15-mile diameter) over the entire day of the count, which must occur sometime between Dec. 14 and Jan. 5. e winner, presumably the one who has the highest count or sees the most bird species, is awarded bragging rights. (Although, friends birding together could probably nd a way to make the competition more interesting.)

e CBC serves a greater purpose as well: providing valuable data to track area bird populations over a long period. “In the early years, it started out as just trying to

looking at their name on the computer screen, like, ‘I don’t even know who that name is. I’ve never met that person. But I guarantee you I can go out and nd more birds than they can.” en he started to notice one name in particular that kept recurring—“Taylor.” “We were kind of the same age and had a lot of the same interests,” says Hearell. ey decided to meet in person and bird together. “And so I had somebody to help push me along and teach me and shorten the curve on my learning for eld identi cation.”

Now, Hearell has traveled all over the world to look at birds…and he isn’t going it alone. “He’s the one I’ve gone around the world with looking at birds. He’s been there with me, or I’m there with him.”

e love of birds and birding took them most recently to Lima, Peru. Hearell says, “Here are these things that I’ve enjoyed so much that have taken me to multiple places in the world that I probably wouldn’t have gone to had it not been for birds.”

So, when it comes to participating in counts like the CBC, Hearell says, “I almost feel it’s my chance to give something back to the birds.” Whether it’s providing citizen science data through his contributions to eBird or participating in bird counts, he says, “I just feel like, that’s the very least I could do to pay back for the enjoyment I get from it.”

One of the best areas in Utah for viewing the Gray-crowned Rosy-Finch is at Powder Mountain Ski Resort, which is inside the Ogden Valley CBC.

The Ogden Valley CBC has at least one known lek of the Sharp-tailed Grouse, and they have been seen over multiple counts.

Discover SkyRidge and Come Home to Adventure

MINUTES FROM THE NEW DEER VALLEY® EAST VILLAGE AND YET A WORLD AWAY

S KYRIDGE IS A LUXURY RESORT COMMUNITY

among preserved open spaces just minutes from world-class skiing, outdoor recreation and exclusive resortstyle amenities. SkyRidge offers unparalleled access to an exhilarating all-season lifestyle in Park City. With the waters of the Jordanelle on one side and the new Deer Valley® East Village site on the other, SkyRidge is an escape where adventure awaits in every direction. Just across the road, the new village will include a diverse array of restaurants, bars, and shopping experiences in addition to a massive expansion of the resort’s ski terrain— and SkyRidge owners will enjoy private round-trip shuttle service.

But there’s no need to leave SkyRidge to find adventure, because residents will have easy access to the Golf Course & Clubhouse, Equestrian Center and SkyRidge Owner Clubhouse—which features a pool and hot tub and fitness and yoga studios. Miles of private hiking, biking and horseback riding trails are also right here.

Thoughtfully placed across 670 acres, our 468 homesites boast panoramic mountain and water views while offering a setting close to outdoor activities, arts and culture, and other pursuits. It’s an endless array of opportunities to craft a new chapter in your story.

Find out more and book a tour to explore the SkyRidge community at skyridgeparkcity.com and stay updated on the project by following SkyRidge on Instagram @skyridgeparkcity and Facebook @SkyRidgeMountainCommunity.

Meet the

Vikings

New owners preserve a classic Park City dining adventure

BY JEREMY PUGH

THE VIKING YURT AT PARK CITY

MOUNTAIN RESORT is not a regular night out to dinner. The Yurt, perched at 8,700 feet, near the apex of the Crescent Lift, piles a whole lot of “special” into the term “special occasion.” For starters, you’ll arrive via an open sleigh that is drawn up the mountain by a specialized snowcat.

One of the traditions at Viking Yurt is to pass out real viking helmets a the end of the night.

AROUND THE STATE PARK CITY

EXPERIENCE THE VIKING YURT

The evening begins at the Park City base village where you begin a 25-minute sleigh ride up the mountain, offering views of the night sky, trees, city lights and mountains. The sleigh parks outside the Viking Yurt and inside you’ll be greeted with a warm fire and a mug of Glogg, a hot, non-alcoholic spicy cider. The evening unfolds with a six-course gourmet dinner and concludes with the sleigh ride back down to the base.

The Viking Yurt operates from midDecember through midMarch. Regular pricing is $225 per person. Holiday pricing (Dec. 18 – Jan. 1) is $295 per person. Prices do not include alcohol or gratuity.

The Viking Yurt has been an experience in experiential dining since 1999, when its original owners, Joy and Geir Vik, opened its doors. Over the years, the Viks served nightly four-course meals accented with Norwegian hospitality (and plenty of Aquavit). But orchestrating sumptuous dinner service at 8,000 feet above sea level is not easy after all those years. They began to discuss ways to move on.

It turned out there was a plan right in front of them. For many years, the Viks had found synergy in hiring o -season river guides from Western River Expeditions, a well-known guiding company run by Brian and Dena Merrill. Starting about 15 years ago, a pipeline developed between the Merrill’s o -season sta and the Viking Yurt. River guides know how to work hard, can deal with the challenges of outdoor work and, well, the ski passes and good tips don’t hurt. e Viks approached the Merrills about taking over the operation, which was already sta ed with many Western Expedition guides, including their son Dylan.

“We decided to do it as a family,” Brian says. “It’s been fun—a new challenge, but it’s not so di erent than running a multi-day river trip. It didn’t intimidate us. We pull o pretty amazing food service in remote settings. At least at the yurt, we’re not cooking over a camp stove.”

e Merrills, in partnership with their son Dylan, opened the yurt for the 2023 winter season without much fanfare or fuss. Brian

and his wife Dena have an unassuming friendly style of relating to people, something that they’ve honed over years of running rivers. ey brought that sensibility to the Yurt.

“We didn’t have to change a lot of things,” he said. “It was pretty well set up. We’ll nd small ways to improve but we respect that this is a tradition for many families and we want to respect that.”

e main sta returned that rst season (including the snowcat driver, a key player). So they started with a crew that knew the quirks of the yurt and how to deliver the high-end service guests had grown to expect.

“We did counsel the sta to not bore customers with river stories though,” he adds, chuckling. “ ey can get boring if you’re not a river rat.”

An evening at the Viking Yurt includes an open-air sleigh ride up the mountain to 8,700 feet above sea level.

On the Table

The Gingerbread Architect

BY LYDIA MARTINEZ

Chef Xavier Baudinet is the Executive Pastry Chef at the Grand America and gingerbread architect.

A gingerbread house is the magical centerpiece of the holiday displays at the Grand America.

EVERY YEAR, THE GRAND AMERICA HOTEL transforms its shop windows into a winter wonderland, a walkable storybook of holiday spirit. And every year, Chef Xavier Baudinet, the Executive Pastry Chef, figuratively swaps his chef hat for a hard hat in his role of gingerbread house architect. Chef, along with his team, starts imagining, designing, baking, assembling and decorating a massive gingerbread house that is the magical centerpiece of the holiday displays at the hotel. People come from all over the state and all over the world to see it.

Every year, Chef, who is also a painter and artist, comes up with a theme and visual inspiration for the gingerbread house. Sometimes, he starts daydreaming about it as he assembles the previous house. Th is year, the gingerbread house is very personal. “I decided to name ‘Chateau Louis 1er.’ It’s not Louis XV.It’s Louis for my grandson. He’s three years old.”

Th is year marks Chef Xavier’s 11th gingerbread house build. The entire process takes months, with the baking starting in late summer. “I do some

sketches around April or May,” explains Chef Xavier. In July, I do the fi nal measurements and a blueprint.” By August, the non-wperishable ingredientsare ordered, and the rush to bake everything begins because the entire structure is made of edible gingerbread and confections. The fi nished structure will be 15 feet long and 12 feet high at its tallest. Th is year it is swathed in pinks, blues and greens.

BAKING BRICK BY BRICK

“We’ve already ordered a ton of flour, molasses, flour, baking soda, baking powder, ginger, spices and cinnamon to make the gingerbread cookies,” he says, before going on to explain that they make around 20 batches of gingerbread cookies on average to assemble the gingerbread house. And by batches, Chef Xavier means 200 pounds of gingerbread per batch. “It’s a big volume. We mix the dough, laminate the dough, put it on big sheet pans and bake.

Chef Xavier’s team makes 20 batches of gingerbread cookies on average for each house.

Every gingerbread house begins as an idea, like this one based on the chateau of Louis XV.

WHERE TO EAT

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

SALT LAKE CITY & THE WASATCH FRONT

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

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.

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.

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

Avenues Proper–376 8th Ave., SLC, 385-2278628. 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.

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

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Bambara–202 S. Main St., SLC, 801-363-5454. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.

La Barba–155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801-901-8252. labarbacoffee.com. Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries.

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

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.

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

Bombay House–2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801282-0777. 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.

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

Braza Grill–5927 S. State St., Murray, 801506-7788. brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.

Listings

Bricks Corner–1465 S. 700 East, SLC, 801953-0636. 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.

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.

Café Med–420 E. 3300 South, SLC, 801-4930100. 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.

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

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

2024 DIN I NG AWARD

Caffé Molise & BTG

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

Caputo’s Market & Deli–314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 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.

ON THE TABLE

“We have people working in the kitchen, and servers, and employees from different departments all from different countries,” he says. “I have people from Ukraine, Peru, Chile, South America, Europe. I have people from everywhere, and everybody gives me a lot of help for this big confection.”

— CHEF XAVIER

A gingerbread house can also be made of housemade marshmallows, macarons, pretzels, rice crispy treats and sugar icing.

The next day, we cut bricks.” From there, the “bricks” go into dry storage to maintain until it is time to start building. Sometimes, the ginger cookie dough will have color added, depending on the year’s design. “Last year, I did some red for the house tiles,” he finishes.

The gingerbread house isn’t made of gingerbread alone. It usually includes house-made marshmallows, macarons, pretzels, rice crispy treats, and colorful sugar icing. The cement to bind it all together? “We use dark and white chocolate couverture. It acts as a natural glue to hold the gingerbread.”

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

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

La Caille–9565 Wasatch Blvd., Sandy, 801-9421751. lacaille.com. Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.

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2024

La Casa Del Tamal–2843 S. 5600 West #140, West Valley City, 385-266-8729. lacasadeltamalutah.com.This West Valley Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.

Central 9th Market 161 W. 900 South, SLC, 385-332-3240. central9th.com. More bodega than restaurant, Central 9th’s breakfast sandwich is probably the best you’ll have outside of New York City...then head next door to Scion or Water Witch to eat up.

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DIN I NG AWARD

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

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, 801532-1177. chanonthaislc.com A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

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

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

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

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

Chunga’s–180 S. 900 West, SLC, 801-9531840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.

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

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

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Cucina–1026 E. 2nd Ave., SLC, 801322-3055. cucinawinebar.com Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

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.

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

Cupla Coffee–77 W. 200 South, SLC, 385207-8362; 3412 Bengal Blvd., Cottonwood Heights; 1476 Newpark Blvd., Park City, 801-462-9475. cuplacoffee.com The menu is full of creative creations and coffee shop classics done well. They roast their own coffee beans, rotated seasonally.

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.

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

The Dodo–1355 E. 2100 South, SLC, 801-4862473. thedodorestaurant.com. A venerable bistro and SLC classic. It’s nice to know where to get quiche.

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

Eva’s Bakery–155 S. Main St., SLC, 801355-3942. 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.

FAV Bistro–1984 E. Murray Holladay Rd., Holladay, 801-676-9300. bestthaifoodinutah.com

Cross-cultural food with a menu of fusion dishes based on Thai flavors.

RAISING THE ROOF: A TEAM EFFORT

After months of baking, the team assembles the gingerbread house, a process spanning two to three weeks. And when Chef Xavier says it is a team effort, he does mean the entire team. Staff from various departments chip in to help outside of the pastry team. “I have a schedule,” he says. “People from other departments sign up. Even dishwashers, servers, and cooks help. It’s a true team effort.” It is something of a holiday tradition for the staff at The Grand America before the holiday season hits for the rest of us. “People will say, ‘Chef, when you start the gingerbread house, I want to be in.’ I say,’ No problem.’

Chef Xavier is particularly proud of the diversity of his team. “We have people working in the kitchen, and

servers, and employees from different departments all from different countries,” he says. “I have people from Ukraine, Peru, Chile, South America, Europe. I have people from everywhere, and everybody gives me a lot of help for this big confection.” This diversity not only enriches the team but also brings a global influence to the creation of the gingerbread house.

A STRONG FOUNDATION

At the beginning of the build, carpenters provide a solid frame to hold the weight of the gingerbread house. “We need a foundation of wood to maintain the wholebuilding. The carpenters are a big helpto achieve a giant house,” Chef adds. But the real goal is to use as many edible elements as possible.

After framing out, the house is assembled under Chef Xavier’s supervision, brick by brick, shingle by shingle. For the windows, they use Isomalt, a sugar substitute that isn’t impacted by humidity and won’t discolor like regular sugar.

Chef Xavier’s team recreate the capitol building in gingerbread for the Grand America holiday displays.

After months of baking, the team begins assembling—a process that can takes weeks.

Th is meticulous process of assembly, overseen by Chef Xavier, ensures that every detail of the gingerbread house is perfect, from the bricks to the windows.

SWEET JOY IN SEEING THE REACTIONS

As guests wander through The Grand America Hotel during the holidays, they round a corner and are met with the breathtaking sight of the giant gingerbread house tucked along the east side of the building. Its sheer size is a surprise, and the guests’ reactions are a testament to its impact. They pause, taking in the intricate details, their joy and wonderment making it all worthwhile for Chef Xavier.

“For them, it’s a wow. It’s inexplicable. You can see joy and happiness, a lot of guests taking pictures with the kids and grandkids by the house.” It’s a concocted miracle, a testament to the power of creativity and tradition. Th is year, the joy will be particularly sweet. Chef’s grandson, Chateau Louis’ inspiration, is visiting. “He’s going to come for Christmas to see the house. They live in Connecticut. It’s a big thing for me. For my fi rstborn grandson.”

After months of planning and baking, at the end of the season, what took two weeks to assemble comes down to two hours. It is always a little heartbreaking. But soon, Chef Xavier will start dreaming of sugary castles to come.

Bulking Up on Ingredients

A massive gingerbread house requires a massive amount of ingredients for assembly. The entire build this year will contain approximately:

• 1,500 - 2,000 lbs of flour

• 300 lbs of sugar

• 2,000 eggs

• 150 quarts of molasses

• 800 lbs of powdered sugar for the icing

• 300 candy canes

• 1,000 gumballs

• 200 lbs of Isomalt for the windows

Breakfast with Mr. and Mrs. Santa Claus is a holiday tradition at the Grand America— a magical morning with a breakfast buffet, photos, singing and story time. Reservations at grandamerica.com

The hotel decorations, including the gingerbread houses, can be seen during the Holiday Window Stroll.

TOP DOWN:

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.

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. The pastry chef combines classical French training with the tropical flavors. The results are startlingly good and different.

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

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

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

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

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

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

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

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.

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

Hong Kong Tea House & Restaurant–565 W. 200 South, SLC, 801-5317010. 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.

The Hidden Art of Restaurant Design

Rachel Hodson pulls back the curtain on creating restaurant spaces that feel as good as they look—blending sustainability with functionality

BY LYDIA MARTINEZ

INTERVIEWING RACHEL HODSON

WAS A FULL CIRCLE MOMENT for me. In 2010, I launched the Sugar House Farmers Market, and Rachel, who was the owner of the food periodical Edible Wasatch , was also launching her second-ever issue of the magazine. She interviewed me about creating a community movement around sustainability, access to food, and starting a grassroots market. We’ve both moved on to other things in the ensuing years, but we have always stayed in touch in true Small Lake City fashion. I chased her down for an interview (quite literally) in her garden, and the circle was complete.

Rachel Hodson owns design firm Stunning Dismount.

PHOTO BY ADAM FINKLE

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.

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

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.

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

Kathmandu–3142 S. Highland Dr., SLC, 801-466-3504; thekathmandu.net 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.

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

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

Kimi’s Chop & Oyster House–4699 S. Highland Dr., SLC, 801-946-2079. kimishouse. com A 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.

Kobe Japanese Restaurant–

3947 S. Wasatch Blvd., SLC, 801-277-2928. kobeslc.com 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.

Th rough the contacts and connections she made while running the magazine, when Rachel was ready for a transition, she naturally gravitated towards doing work for the restaurateurs. It turns out that her eye for design in print translated well to interior design. But she will readily admit that she was not classically trained. Rachel’s company, Stunning Dismount, was born of a desire to blend sustainable spaces that are not just aesthetically pleasing. “I have a longstanding interest in local food systems and permaculture systems and economic systems,” says Rachel. “I’m passionate about regenerative systems in all forms. And that was a good part of what Edible Wasatch was about. It’s been a through line professionally, and I’ve landed on both sides of that line, where I have felt like I’m really in my integrity.”

A SHIFT TO SUSTAINABILITY IN RESTAURANT DESIGN

Rachel has always had a passion for local foodways and systems and a devotion to the ethos of slow and sustainable food. She says, “It was the cradle that I was born in here in this incarnation of my career.” Clean design, much like clean food, is difficult to navigate. During the pandemic, as things ground to a halt in the restaurant industry, Rachel had time and space to reassess her values and practices, taking the time to educate herself about sustainable building practices. “I realized that we’ve taken all the worst principles of fast fashion or fast food and now been applying them to interior design,” she says. “It’s an extraordinarily wasteful place to put our energy ecologically and economically. It has real, significant impacts up and down the chain. I was increasingly having difficulty with that emotionally. I have some eco-guilt.” She attended conferences and learned about more sustainable design practices, fi nally translating that to helping others understand why it is essential as they are building out restaurants and other public

spaces. “I started to educate myself about how I might better serve clients and help them transition to a more sustainable way of being or thinking.”

Rachel has always seen public spaces as the key to educating communities about sustainability, much like

“We’re experiencing space with all five of our senses. It is not just about how it looks; it’s about how it smells, how it sounds, how the light changes, and also how the air feels in the room.” Good restaurant design considers all of those things and solves for them.

—RACHEL HODSEN

restaurants, which, over the years, have educated people about food. “I think restaurants and public spaces should be frontline educators about more sustainable building practices,” she says. Her recent project at Manoli’s, the patio extension and bar area, is a prime example of integrating sustainability into design. The patio extension was designed to bring the outdoors inside, reflecting her philosophy of creating eco-conscious, functional spaces. The

Manoli’s interior.

Rachel Hodsen collaborating with the owners of Manoli’s.

Krua Thai–212 E. 500 South, SLC, 801-3284401. kruathaiut.com Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

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.

Layla – 4751 S. Holladay Blvd., Holladay, 801272-9111. 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.

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

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

Logos Coffee–1709 E. 1300 South, SLC, 801-657-1383. logos.coffee Logos is a small batch specialty coffee roaster that operates a mobile espresso cart and a coffee bar.

London Belle Supper Club–

321 S. Main St., SLC, 801-363-8888. londonbelleslc. com. It’s a combo deal—restaurant and bar. Their kitchen serves up everything from duck confit frites to Niman Ranch burger.

The St. Regis Deer Valley offers exquisite dining as inviting as the mountain ambiance.

Curate your defining dining experience. Multiple on-site venues highlight globally inspired cuisine to the finest local après.

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. The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com or marriott.com/slcxr

windows can open entirely, bringing the outside in. The space can open to the dining room or close off for a private gathering. All were built in collaboration with Manoli and Katrina, the owners of Manoli’s, and in line with sustainability best practices. “I’ve become obsessed with how we interact with the outside on the inside,” Rache says. “Hopefully, the patio extension at Manoli’s gives them that patio vibe even when it’s not summer.”

COLLABORATIVE RESTAURANT DESIGN PHILOSOPHY

Rachel’s approach to design has evolved over the years to a more collaborative process. She works hand in hand with her clients to ensure that spaces meet their vision, are built with eco-friendly materials and methods, and meet the functional and emotional needs of everyone who will occupy that space. “I now enjoy collaborating with restaurateurs,” she says. “We all bring stuff to the table. Then, in the interim of

each meeting, work on developing the design and coming back with ideas. It gives everyone time to digest what we’re doing and respond to it instead of making all those big decisions all at once. You lose a little bit of creative control over the project that way. But I think for me, that’s better because it makes the work I do feel more like a guidance or I’m like a design coach.”

When shepherding clients through the design process, Rachel likes to think about all the sensory things that go into a space to build a complete visual and emotional experience. Returning to Manoli’s, “They originally approached me with ‘Let’s get new tables for the patio.’ I said, ‘That patio is not serving you, and the service flow there could be better. Let’s talk about how to make the little engine that is your restaurant run better,” she says. “That is more of how I approach design. Asking ‘What’s the return on this investment for you if you’re a business?’ ‘What will it be like to work in that space?’ I build 3D models and prefer to work that way. I put myself in every single seat and every single

workstation and think obsessively about service flow and entry points and sight lines and pinch points and how you make it feel good.”

COMING ATTRACTIONS: THE TOWER THEATER

Rachel is committed to continuing her work in regenerative design. One of her upcoming projects includes the green remodel of the Tower Theater, which she sees as a significant opportunity to integrate sustainability on a larger scale. After redesigning the Broadway Theater years ago, Rachel was brought on to work on the neighborhood landmark. “It’s a neighborhood preservation project, and we’re walking very thoughtfully in that direction,” she says of the project.

Rachel’s passion for creating functional and sustainable spaces is her driving force, and she is dedicated to pushing the boundaries of design to reflect her values. “I’m leaning into letting my ethics around being better earthlings, better citizens, drive my business now as much as I can.”

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Manoli’s–402 E. 900 South, SLC, 801532-3760. 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.

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

2024

DIN I NG AWARD Market Street Grill–

48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

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Matteo – 439 E. 900 Sout, SLC, 385549-1992. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.” The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.

Mazza–1515 S. 1500 East, SLC, 801-4849259. 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.

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.

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.

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

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

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 Americanstyle butter cream icing, fill this old-fashioned shop.

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.

Nomad East–1675 E. 1300 South, SLC, 801883-9791. nomad-east.com Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have).

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

Oasis Cafe – 151 S. 500 East, SLC, 801-3220404. 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.

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

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

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Oquirrh–368 E. 100 South, SLC 801359-0426. oquirrhslc.com Little and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

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

Padeli’s–30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com Padeli’s serves the classic Greek 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.

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Pago–878 S. 900 East, SLC, 801-5320777. 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

ON THE TABLE

The Park Cafe–604 E. 1300 South, SLC, 801-487-1670. theparkcafeslc.com The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.

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

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

Pat’s Barbecue–155 W. 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.”

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

PASSION FLOUR

In addition to the croissant, other favorites include the fruit tart, macarons and, my favorite, cake. One bite of the chocolate peanut butter cake and I knew I was a fan of this bakery, no matter if it is vegan.

— DEREK DEITSCH

Pizza Nono–925 E. 900 South, SLC, 801-702-3580. pizzanono-slc.com. Small, kickstarted 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.

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.

Rawtopia–3961 S. Wasatch Blvd., SLC, 801486-0332. rawtopia.com The destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent.

Red Iguana and Red Iguana 2–736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. rediguana.com All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

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 preJazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

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

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.

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

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

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

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

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

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

The Pie Pizzeria–1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801-466-5100; 7186 Union Park Ave, Midvale, 801233-1999; 10627 Redwood Rd., South Jordan, 801495-4095. thepie.com Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood institution, more locations have popped up around the valley to serve more than just the collegiate crowd.

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

Pretty Bird Chicken–146 S. Regent St., SLC; 675 E. 2100 South, SLC. prettybirdchicken.com

Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

Provisions–3 364 S. 2300 East, SLC, 801-4104046. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

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

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.

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.

2024 DIN I NG AWARD

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

Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy, 801-938-9195. sakeut.com.

Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”

Salt Lake Roasting Company–

820 E. 400 South, SLC, 801-363-7572. roasting.com

SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans.

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

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.

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

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

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.

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

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

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

SCANDINAVIAN & AMERICAN CUISINE SINCE 1952

Serving breakfast and lunch

Open 7 days a week 7:30 to 2:30

Patio Dining • Fresh Breads • Pastries

Located between Resorts and Airport • 1624 S 1100 East, SLC

ON THE TABLE

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

Slackwater Pizza–684 S. 500 West, SLC, 801-386-9777. 209 24th St., Ogden, 801-399-0637. slackwaterpizzeria.com The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.

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.

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

Stanza–454 E. 300 South, SLC, 801-746-4441. stanzaslc.com Modern and chic atmosphere, decadent Italian-inspired entrees, Stanza’s wait staff can advise smart wine pairings . Take your desert with espresso.

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

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.

2024 DIN I NG AWARD

Table X–1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com. A trio of chefs collaborate on a forwardthinking 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). Ex pect surprises.

Takashi–18 W. Market St., SLC, 801-5199595. 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

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

Taqueria 27–149 E. 200 South, SLC, 385-259-0940; 4670 S. Holladay Village Plaza, Holladay, 801676-9706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-266-2487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

URBAN HILL

One of the things that is unique about Urban Hill is its woodburning flame grill. Walk by the open kitchen, and you’ll see it roaring away. You’ll find multiple menu items that take advantage of the grill.

—LYDIA MARTINEZ

Tea Rose Diner – 65 E. 5th Ave., Murray, 801685-6111. bestthaifoodinutah.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.

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

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.

Tonyburgers–613 E. 400 South, SLC, 801419-0531; Other Utah locations. tonyburgers.com This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

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

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

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

2024 DIN I NG AWARD

Urban Hill–510 S. 300 West, SLC, 385-295-4200. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.

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

2024 DIN I NG AWARD

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

DIN I NG AWARD

2024

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.

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 cocktails, organic wines and coffees.

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.

Vessel Kitchen–905 E. 900 South, SLC, 801-810-1950; See more locations: vesselkitchen. com. Each of Vessel’s locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and takeout are available at every Vessel restaurant.

DIN I NG AWARD

Wildwood Restaurant–

2024

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

Woodbine Food Hall & Cocktail

Bar–545 W. 700 South, SLC, 801-889-3615. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.

Yoko Ramen – 473 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.

Zao Asian Cafe–400 S. 639 East, SLC, 801595-1234; 2227 S. Highland Dr., SLC, 801-467-4113; Other Utah locations. zaoasiancafe.com It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

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.

PARK CITY & THE WASATCH BACK

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

ON THE TABLE

DIN I NG AWARD

2024

Back 40 Ranchhouse–1223 US Highway 40, Heber City, 435-6543070. back40utah.com For the meat-andpotatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.

Baja Cantina–1355 Lowell Ave., Park City, 435649-2252. bajaparkcity.com The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.

Big Dipper–227 Main St., Park City, 435-5137100. bigdipperpc.com. Located in the historical Star Hotel, the Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.

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.

Blind Dog Grill –1251 Kearns Blvd., Park City, 435-6550800. 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, 435654-1400. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

Café Terigo–424 Main St., Park City, 435-6459555. 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.

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. elchubascoparkcity.com Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters.

—TONY GILL

SALT LAKE MAGAZINE CONTRIBUTING AUTHOR

FUEGO

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.

Firewood–306 Main St., Park City, 435-2529900. 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.

Fletcher’s on Main Street–562 Main St., Park City, 435-649-1111. fletcherspc.com

BACK 40 RANCHHOUSE

Burgers & Bourbon–9100 Marsac Ave., Park City, 435604-1402. montagehotels.com/ deervalley Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

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

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.

“I’m a meatloaf afi cionado, and the one here didn’t disappoint. Bottom line: there’s legitimately great food with a setting to match.”

”The crust is old-world, woodfired dough. The toppings are top-shelf antipasto-quality stuff. And the ambiance will inspire you to order a Peroni with that pizza.”

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.

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.

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.

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

Fuego–2001 Sidewinder Dr., Park City, 435645-8646. fuegopizzeria.com 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.

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.

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

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

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

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.

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

2024

DIN I NG AWARD

Handle–136 Heber Ave., Park City, 435-602-1155. handleparkcity.com Chefowner 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 allpurposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

2024

DIN I NG AWARD KITA at the Pendry–2417 W. High Mountain Rd., Park City, 435-5137213. pendry.com. This hotel resturant pulls off its moniker of a “Japanese-Inspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.

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

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

350 Main–350 Main St., Park City, 435-6493140. 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.

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.

Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435-9405760. 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.

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

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

Romantic Wilderness Dining

Enjoy our award-winning seasonal cuisine, outstanding service and elegantly rustic ambiance every night of the week, starting at 5:30 p.m.

Celebrating 25 Years of Nature, Nurture, Nourishment

For reservations, call 801-272-8255 or visit log-haven.com

Open every night for dinner starting at 5:30 p.m.

Located 4 miles up Millcreek Canyon - just 20 minutes from downtown SLC.

OPEN DAILY

NEW MENU FEATURING BREAKFAST & BRUNCH BUFFET

Patio Dining Full Bar Private Dinning & Banquets

ON THE TABLE

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 bacongrilled shrimp or a chicken bowl with your brew.

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

2024

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

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.

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

2024

DIN I NG AWARD Tupelo–1500 Kearns Blvd., Park City, 435-292-0888. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the vegan-friendly grilled cauliflower steak with herb-chili pesto.

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

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

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

NORTHERN UTAH

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.

Caffe Ibis – 52 Federal Ave., Logan, 435753-4777. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

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.

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

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.

Mandarin – 348 E. 900 North, Bountiful, 801298-2406. 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.

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

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

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

Sonora Grill–2310 Kiesel Ave., Ogden, 801393-1999. thesonoragrill.com. A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.

Table 25–195 25th St., Ste. 4, Ogden, 385-2441825. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

Tona Sushi–210 25th St., Ogden, 801-6228662. 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.

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

PROVO & CENTRAL UTAH

Bam Bam’s BBQ–1708 S. State St., Orem, 801-225-1324, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.

Chom Burger–45 W. 300 North, Provo, 385-2417499. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

Communal–102 N. University Ave., Provo, 801373-8000. 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 Foundry Grill–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-932-2295. sundanceresort.com The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet.

Ginger’s Garden Cafe–188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com

Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.

FOUNDRY GRILL

After a chilly day on the slopes, warm up by the fireplace in the dining room. There are four tables near the hearth, which you can request, as well as a fireplace in the back room that can be reserved for large groups.

Màstra Italian Bakery and Bistro – 476 N. 900 West, Ste. D, American Fork, 385-221-9786. mastraorders.com by a born-and-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

Pizzeria 712–320 S. State St., Ste. 185, Orem, 801-623-6712. pizzeria712.com The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

Station 22–22 W. Center St., Provo, 801-6071803. station22cafe.com Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta.

Strap Tank Brewery–596 S. 1750 West, Springville; 3661 Outlet Parkway, Lehi, straptankbrewery.com. With locations in Lehi and Springville (and soon St. George), Strap Tank provides a much-needed watering hole to the people in Utah County and points south. Reliable American fare and plenty of beers on tap.

The Tree Room – 8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-627-8313. sundanceresort.com Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin.

ON THE TABLE

MOAB & SOUTHEAST UTAH

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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.

Il Posto Rosso at the Radcliffe Moab–477 S. Main St., Moab, 435-355-1085. radcliffemoab.com/dining Il Posto Rosso has a modern, Mediterranean-inspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.

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

Sunglow Family Restaurant–91 E. Main St., Bicknell, 435-425-3821 This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

ST. GEORGE & SOUTHWEST UTAH

Anasazi Steakhouse–1234 W. Sunset Blvd., St. George, 435-674-0094. anasazisteakhouse. com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.

Angelica’s Mexican Grill–101 E. St. George Blvd., St. George, 435-628-4399. angelicasmexicangrill.com A bright Mexican eatery serving up traditional street food in a cozy space.

Banana Blossom Thai Cuisine – 430 E. St. George Blvd., St. George, 435-879-3298. bananablossomstgeorge.com A homey Thai restaurant that has a menu full of the classics and also offers tasty takeaway.

Bear Paw Café–75 N. Main St., St. George, 435-900-8790. bearpawcafe.com St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, worldclass french toast and fresh crepes.

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.

Café Sabor–290 E. St. George Blvd, St. George, 435-218-7775. cafesabor.com Sabor boasts a warm and welcoming atmosphere with an open kitchen where you can watch the chefs work their magic. The menu includes a fusion of traditional Mexican dishes with a Southwestern twist.

Canyon Breeze Restaurant— 1275 E. Red Mountain Cir., Ivins, 435-652-5728. redmountainresort.com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.

Cappeletti’s Restaurant–36 E. Tabernacle St., St. George, 435-986-4119. cappelettisrestaurantstgeorge.com. A family owned Italian restaurant. With fresh homemade salami, handmade mozzarella, beef empanadas, seafood linguini and more, Cappeletti’s has been serving St. George for more than a decade.

Chef Alfredo’s–1110 S. Bluff St., St. George, 435-656-5000. chefalfredos.com. Authentic Italian cuisine in the heart of Southern Utah. With incredible food and outstanding service, Chef Alfredo’s is a must for a date night or special occasion.

George’s Corner Restaurant & Pub–2 W. St. George Blvd., St. George, 435216-7311. georgescornerrestaurant.com This comfy neighborhood hangout spot serves burgers and pub grub, along with regional beers.

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.

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

Morty’s Café–702 E. St. George Blvd., St. George, 435-359-4439. mortyscafe.com/stgeorge From burgers to coffee, Morty’s Cafe has just about every type of quick and fresh classic food. Straightforward and relaxed, don’t forget to try their homemade special Morty sauce.

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

Rib & Chop House – 1676 S. Convention Center Dr., St. George, 435-674-1900. ribandchophouse.com/st-george-utah Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.

WHIPTAIL GRILL

If you need something stronger after a hike through Zion National Park, Whiptail Grill in Springdale has a beautiful (misted) outdoor seating area and serves a great margarita and tasty Southwestern cuisine.

—CHRISTIE PORTER

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.

Peekaboo Canyon Wood Fired Kitchen – 233 W. Center St., Kanab, 435- 6891959. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

Pica Rica Americana BBQ 25 N. Main St., St. George, 435-200-4420. picaricabbq.com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsas and street corn.

The Pizza Factory–2 W. St. George Blvd., St. George, 435-628-1234. stgeorgepizzafactory.com The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.

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

Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George, 435-275-2888. sakuraut.com The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.

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

Tifiny’s Creperie–567 S. Valley View Dr., St. George, 435-879-3363. tifinyscreperie.com Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.

Vermillion 45–210 S. 100 East, Kanab, 435644-3300. vermillion45.com Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.

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.

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Wood•Ash•Rye–25 W. St. George Blvd., St George, 435-522-5020. theadvenirehotel.com/wood-ash-ryerestaurant Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-of-a-kind recipes that rotate with every season.

Xetava/ The Rusted Cactus–815

Coyote Gulch Court, Ivins, 435-656-0165. xetava.com Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.

After Dark

21 & OVER BARS

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

the

Cheers to the Holidays

For the third year, Flanker Kitchen + Sporting Club has transformed its bar into a blast from Christmas past. The explosion of festive decor is their biggest undertaking yet and has extended from the parlor into the entirety of the venue.

BY AVREY EVANS

AFTER DARK

THE FLANKER TEAM

COLLABORATED with the Utah Arts Alliance to pack the space with “wow” moments, from thousands of lights wrapping the bar to giant gingerbread installations throughout the space. Hardcore holiday fans will be delighted to discover the subtle nods to their favorite seasonal lms, one scantily clad leg lamp included (“It’s a Major Award!”) Amping up the Christmas whimsy, Flanker’s mixologists have whipped up a signature cocktail menu filled with festive flavors, unique garnishes and on-theme vessels. It’s an adult’s winter wonderland.

Transforming Flanker’s sizable dining room and parlor into a living Hallmark card is no easy feat, and the bar team collaborates with several local designers and carpenters to accomplish the task. In years past, Flanker’s Ryan Hopay brought Modern Display and the Utah Arts Alliance to help supply massive amounts of wrapping paper, Christmas bows and enough twinkling

lights to make Clarke Griswold ru e in jealousy. The build-out takes a few weeks to design and layout, and Ryan is always nding new ways for guests to enjoy the space. “We push our imagination every year to try and nd new ways for our guests to experience Christmas at Flankers.” is year attendees can expect largerthan-life ornaments, nutcrackers and Christmas trees placed throughout the dining room. Flanker’s backroom tiki parlor will still be the main star of the show, starting with the hallway lined with LED ornament archways and brilliant holiday lights on all sides. “ e Hallway is always a very big ‘wow’ moment,” says Hopay. “It gives the guest a little taste of what they’re about to walk into.”

Carver Road’s Beverage and Hospitality Culture VP and renowned mixologist Francesco Lafranconi created the cocktail menu around the concept of holiday nostalgia. “Finding drinks that are only available for a certain time of year allows our guests

The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com

Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebanese-inspired bar bites and has a promising cocktail menu.

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Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, with a cocktail menu and Asian fusion sharing plates.

Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc.com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

Beer Bar–161 E. 200 South, SLC, 385-2590905. beerbarslc.com. Ty Burrell, star of ABC’s 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 and variety of wurst.

The Bayou– 645 S. State St., SLC, 801-9618400. utahbayou.com. This is Beervana, with 200plus bottled beers and even more on draft.

Beerhive Pub –128 S. Main St., SLC, 801364-4268. @beerhive_pub. More than 200 beers — domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

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BTG Wine Bar– 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass.

Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.

Contribution Cocktail Lounge –170

S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

2024 DIN I NG

AWARD Copper Common–111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar— that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

Flanker Kitchen + Sporting Club decks the hall of their parlor for the holidays.

Dick n’ Dixie’s – 479 E. 300 South, SLC, 801-994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House– 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

Flanker – 6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

to appreciate the moment,” he says. “Flavors like sage, cranberry, cardamom and ginger aren’t only delicious, but they have an emotional value.”

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Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American.

Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.

Garage–1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com. Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

The Gibson Lounge– 555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

Gracie’s–326 S. West Temple, SLC, 801-819-7565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.

Green Pig– 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

Hive 435 Taphouse– 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.

HK Brewing Collective– 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a womenfounded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Ice Haus–7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar: a wide selection of pub fare, regular entertainment and plenty of seating in the beer-hall inspired location. The menu has great vegan options.

Taking their commitment to Christmas one step further, each liquid creation is served in a unique mug or glass, like last year’s Milk & Cookies cocktail which combined Titos, Kahlua, Heavy Cream and Vanilla-Cinnamon Syrup and served up in an adorable ceramic milk carton. Another favorite from 2023, e Grinch featured a Tiki-forward mix of Wahaka Mezcal, Pineapple Rum, Ginger Beer and Bitters sipped from a holiday mug with the likeness of Grinch himself returns. is year, guests can expect a new list of signature cocktails o ering both festive avor and heart-tugging sentiment. “Our holiday menu will fully evoke that Christmas excitement and nostalgia,” Lafranconi promises.

Along with a range of festive libations, Flanker’s Chef Daniel is whipping up a fun selection of small bites and desserts. Last year’s DIY S’mores platter was a hit with guests who were given a mini ame and all the fixins to recreate the childhood memory tableside. Guests can look forward to similar immersive food experiences this season like homemade pizzas served in a Little Nero’s pizza box—prepubescent delivery kid not included. Also in the cards, the Flanker’s crew is planning a packed program with holiday activities from movie screenings to DJ sets, and plenty of holiday card photo ops. Find their most up-to-date schedule on their website. Flanker’s Holiday Pop-Up will be up and running right after anksgiving and is open during their regular business hours.

The festive design is the result of a partnership between Flanker and Utah Arts Alliance.

The special menu at Flanker’s holiday pop-up is sure to include signature, jolly-themed drinks.

The Best Après Ski Spots In Utah from Ogden to Alta

BY BRISA ODENTHAL

UTAH IS RANKED ONE OF THE BEST SKI DESTINATIONS IN the world, so it’s no surprise thousands of people ock to the state every winter to get a taste of our mighty Rockies. A er a leg-burning day spent on the slopes, both outof-towners and Utah-born shredders know what to do next: post up in a lodge and celebrate with a well-earned beverage. To accommodate their mighty thirst, Utah is brimming with après ski spots from Ogden to Alta.

CINNABAR LOUNGE

WHAT MAKES IT SPECIAL: LIVE MUSIC

Located just outside of Ogden, Snowbasin Resort hosts the Cinnabar Lodge, named a er a local so , red gemstone. e elevated gastro-pub is a cozy spot to enjoy live music, specialty cocktails, and kick back to warm up a er a day out on the slopes.

IF YOU GO: 3925 Snow Basin Rd., Huntsville, snowbasin.com

IF YOU GO: 12000 Big Cottonwood Canyon Rd. Building 3, Suite D, Solitude, solitudemountain.com

THE OWL BAR

WHAT MAKES IT SPECIAL: ONCE FREQUENTED BY FAMOUS OUTLAW BUTCH CASSIDY

The Owl Bar’s storied past began in Wyoming, where famed outlaw Butch Cassidy used to stop in for a nip between criminal escapades. e restored 1890’s bar now calls Sundance resort its home, featuring creative cocktails and a seasonal menu, along with live music performed by local and national artists on the weekends.

THIRSTY SQUIRREL

WHAT MAKES IT SPECIAL: BILLIARDS AND SHUFFLEBOARD

If you’re looking for somewhere you can ski-in straight from the slopes, irsty Squirrel at Solitude Mountain Resort is your place. Best known for its pretzels, beer, casual environment and games, irsty Squirrel is popular with both locals and tourists.

MOLLY GREENS

WHAT MAKES IT SPECIAL: THE FIREPLACE

As Brighton’s main dining spot, Molly Green’s is a full-service bar and restaurant located in the resort between the Majestic and Crest Express. With a replace and mountain views, of-age riders can ll their stomachs with their house chili or famous Great Western nachos while looking out at the slopes they conquered earlier that day. Don’t miss their wide selection of IPA and wash it down with a shot of Brighton Whiskey.

IF YOU GO: 8841 N. Alpine Loop Rd., Sundance, sundanceresort.com

THE

PIG PEN SALOON WHAT MAKES IT SPECIAL: TRAVEL INTO PARK CITY

e Pig Pen Saloon is a popular divestyle après ski hub located in Park City with a simple menu and warm drinks to defrost skiers a er a long day in the alpine tundra. Described as a place to “unwind,” the bar is located at the base of Park City Mountain Resort.

IF YOU GO: 415 Lowell Ave., Park City, pigpensaloon.com

IF YOU GO: 8302 S. Brighton Loop Rd., Brighton, brightonresort.com

THE VINTAGE ROOM

WHAT MAKES IT SPECIAL: THE OYSTERS

St. Regis Deer Valley’s ski-in-ski-out Vintage Room is a 1,600 square-foot translucent tent—heated of course— complete with shimmering chandeliers and luxe lounge spaces. Inside, a 30-foot wooden bar serves up shucked oysters, signature cocktails and all manner of delectable seafood dishes.

IF YOU GO: 2300 Deer Valley Dr., Park City, srdvdining.com

Goldener Hirsch has the aptly named Après Chalet.

The Owl Bar

STICKY WICKET

WHAT MAKES IT SPECIAL: THE SHOT SKIS

e hideaway bar, on the second oor of the Silver Lake Lodge above Deer Valley’s Royal Street Café, is steeped in Utah’s ski history. e Sticky Wicket’s walls are covered in nostalgic ski ephemera that celebrates the culture of the slopes as well as some of the greatest legends of the sport. e chill, vintage ski atmosphere also o ers a warm, 21+ escape where adults can party like adults with other adults. Indulge a little with High West cocktails and the seafood and oyster bar.

IF YOU GO: Above Royal Street Cafe, 7600 Royal St., Park City, deervalley.com

APRÈS CHALET AT GOLDENER HIRSCH

WHAT MAKES IT SPECIAL: THE LUXURY

Deer Valley’s luxury resort has opened a brand new après experience complete with

Lake Effect–155 W. 200 South, SLC, 801-5322068. lakeeffectslc.com An eclectic bar and lounge with a fine wine list and full menu. Live music many nights.

Laurel Brasserie & Bar– 555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu.

2024 DIN I NG AWARD Oyster Bar– 48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters.

The Pearl–917 S. 200 West, SLC, @thepearlslc The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

Post Office Place–16 W. Market St., SLC, 801519-9595. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Located right outside the city, this 1920s-inspired hotspot takes you back in time to the roaring twenties.

Quarters Arcade Bar– 5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc. com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.

a Bavarian pretzel cart, curated music and plush furnishings. e lounge also boasts a brand new menu with highlights like Mini Lobster Roll Trio, Backed Tru e Mac & Cheese and Prosciutto & Arugula Flatbread.

IF YOU GO: 7520 Royal St., Park City, aubergeresorts.com/goldenerhirsch

THE HOG WALLOW PUB

WHAT MAKES IT SPECIAL:

THE OUTDOOR PATIO

e cozy cabin pub is just a few minutes from the base of Big Cottonwood Canyon, making it a ritualistic pitstop for skiers and boarders heading back into the city a er a day of shredding. The terraced outdoor patio is lined with space heaters and twinkling lights throughout the winter, and the bar regularly hosts live music.

IF YOU GO: 3200 E Big Cottonwood Canyon Rd., Cottonwood Heights, thehogwallow.com

Sayonara – 324 S. State St., SLC. sayonaraslc. com. Neon adorns enclosed booths, scenes from anime project on the walls and the bar serves up high balls and Japanese microbrews. It’s like someone picked up a bar in Tokyo and placed it right here in SLC.

Scion Cider Bar–916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth.

Seabird Bar & Vinyl Room–7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.

The Rest and Bodega–331 S. Main St., SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.

The Shooting Star–7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon. business.site. More than a century old, this is gen-youwine Old West. The walls are adorned with moose heads and a stuffed St. Bernard.

Varley– 63 W. 100 South, SLC, 801-203-4124. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

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

Wakara Bar– 480 Wakara Way, SLC, 801-5811000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens

Water Witch–163 W. 900 South, SLC, 801462-0967. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink or a cocktail custom-designed to your taste, this is the place to belly up.

Whiskey Street–323 S. Main St., SLC, 801433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

Why KiKi– 69 W. 100 South, SLC, 801-641-6115. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.

Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food.

Beers & Brews

Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

Bewilder Brewing–

445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing has house-made sausages and a beer list that skews toward traditional German styles.

The Vintage Room at St. Regis has beautiful views served with oysters on the half shell.

AFTER DARK

Desert Edge Brewery–273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com

The constantly changing variety set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

Epic Brewing Company– 825 S. State St., SLC, 801-906-0123. epicbrewing.com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.

Fisher Brewing Company– 320 W. 800 South, SLC, 801-487-2337. fisherbeer.com. 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.

Grid City Beer Works–333 W. 2100 South, South Salt Lake,801-906-8390. gridcitybeerworks. com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2.

Hopkins Brewing Company –

1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.

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

Level Crossing Brewing Company–

2496 S. West Temple, South Salt Lake, 385-270-5752; 550 S. 300 West, SLC, 885-2954090. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.

Mountain West Cider – 425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

Park City Brewing–764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kidfriendly, making it the perfect family après spot.

Prodigy Brewing–25 W. Center Street, Logan, 435-375-3313. prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers.

Proper Brewing Co.– 857 S. Main St., 801-953-1707. properbrewingco.com 1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

Red Rock Brewery–254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com. A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.

RoHa Brewing Project – 30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing. com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers, a variety of draft and high-point beer, cider, wine, canned cocktails and spirits.

Roosters Brewing Co.–253 25th Street, Ogden, 801-627-6171. roostersbrewingco. com. A local favorite in the heart of Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room.

SaltFire Brewing–2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing.com

Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-in-cheek labels of its tasty craft brews.

Salt Flats Brewing Co.–2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture.

Shades Brewing–154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer. A momand-pop brewery supplying many local restaurants— check the website—stop by their tap room.

Squatters/Wasatch–147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com. The original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most-visited watering holes in Salt Lake.

Talisman Brewing Company–1258 Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com. At Talisman’s friendly tap room, you can stay and drink or pick up beer to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF Brewing–936 S. 300 West, SLC, 385-2705972. tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.

Uinta Brewing Company–1722 S. Fremont Dr., SLC, 801-467-0909. uintabrewing.com

Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

LOCAL DISTILLERIES

A selection of Utah-based distilleries. Call ahead to confirm tasting room hours and availability for tours and private tastings.

• Alpine Distilling—7132 N, Silver Creek Rd., 435-200-9537. alpinedistilling.com

• Beehive Distilling—2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com.

• Clear Water Distilling Co.—564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com.

• Dented Brick Distillery—3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com.

• Eight Settlers Distillery—7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com.

• High West Distillery—27649 Old Lincoln Hwy, Wanship, 435-649-8300. highwest.com

• Holystone Distilling—207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com.

• Moab Distillery— 686 S. Main St., Moab, 435-259-6333. moabbrewery.com

• New World Distillery—4795 2600 North, Eden, 385-244-0144. newworlddistillery.com.

• Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com.

• Outlaw Distillery–552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com.

• Proverbial Spirits–4175 Forestdale Dr., Park City, 435-250-4477. proverbialspirits.com.

• Salt Flat Spirits—2020 Industrial Cir., SLC, 801-828-3469. saltflatsspirits.com.

• Simplicity Cocktails—335 W. 1830 South, SLC, 801-210-0868. drinksimplicity.com.

• Sugar House Distillery—2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net.

• Vintage Spirits Distillery— 6844 S. Cottonwood St., Midvale, 801-699-6459. vsdistillery.com

• Waterpocket Distillery—2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co.

Be Social

Eat Drink SLC

Sept. 10–11, 2024 • Tracy Aviary, Liberty Park, SLC

Salt Lake’s cultural community came together with chef-driven, locally-owned restaurants, craft beverages, and artisan purveyors on Sept. 10 and 11, 2004. The 10th Annual Eat Drink SLC festival took place over two days on the lush grounds of Tracy Aviary. Each night featured different food and drink partners accompanied by live music, dance and other performing arts. Eat Drink is hosted by a nonprofit partnership between Tracy Aviary and SB Dance. These two organizations represent, respectively, a place and an arts-maker that contribute to the unique character of our community. 50% of net proceeds is split to support these two organizations. 50% of proceeds are contributed to a third local nonprofit that works with underserved communities. This community beneficiary has included Women of the World, Neighborhood House and Race Swami. eatdrinkslc.com

Photos by Austen Diamond

Jenna Dellarusson, Scott Albert and Mike Muir of Nicholas and Company, the title sponsor for Eat Drink SLC

1 The Franklin Ave Cocktails and Kitchen team (from left to right): Jim Rose, Keshav Pandey, Matt Crandall, Executive Chef Jason Andersen and John Parrott. 2 Scott and Michelle Woodward from Appellation Wine Co. 3 Julia Dehring and Alex Slater of Vine Lore Wine and Spirits 4 Kristin Case, Virginia Rainey, Lesley Christoph and Sue Piccone 5 FELT Bar and Eatery was represented by Chef Travis Herbert, Darren Witkowski, Richard Romney (Owner) and Josh Van Gorden. They served their cocktail “Dreamboat Annie”: (Uncle Val’s Botanical Gin, cucumber cordial, mango, lime and Aperol).

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