Sept/Oct 2020 by Salt Lake Magazine

(BEST BARS & RESTAUR ANTS + 2 NEW ONES) MAGAZINE OF THE MOUNTAINWEST

Ready Ride to

STAYCATION:

HIDDEN INNS OF UTAH

RETURN TO CAMPUS WHERE'S THE SCARE?

FREDDY KRUEGER, EAT YOUR HEART OUT

SALTLAKEMAGAZINE.COM

PLUS! THE STORY OF DANCE IN UTAH

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WORKING FROM HOME? IS IT WORKING FOR YOU?

Ruprecht Realty Utah, changing the way you think about real estate one home at a time.

DAVE RUPRECHT REALTOR® (801) 520-4754 dave@ruprechtrealtyutah.com

Lets kick cancer to the curb—a donation will be made in your name for any closed transaction that I represent either the buyer or seller. © 2020 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity. Information deemed reliable but not guaranteed.

editor’s letter

Don’t Fence Me In On most days, I travel from the bedroom to my desk. That’s it. When the mountains start to turn pink, I travel to my balcony with a glass of matching wine and savor both with only my cat as my companion. And I daydream about going places—camping in the woods, floating down a river, driving for miles. Freedom to ride—that’s the freedom most of us grew up with. Freedom to drive Ike’s interstates, hitchhike through Europe, travel anywhere in the world with our two weeks of vacation. American civilization is based on the idea that we’re free people and can go anywhere our money will take us—from repressive Europe in the beginning of our nation, to meet our Manifest Destiny in America’s misguided middle age, to the moon and back just decades ago. Now it seems we can’t go anywhere. We’re fenced in by a virus and our heedless handling of it that has ended by America becoming a near-pariah nation. Utahns can’t even go to New York without being quarantined. To Westerners, life without the prospect of a horizon to aspire to is depressing. Never has the open road looked so appealing. Salt Lake magazine has traditionally devoted its SeptemberOctober issue to travel, describing trips to destinations all over the world. This year, confined by Covid, we’re looking closer to home—Utah is world-famous for its winding roads

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and stupendous views, perfect for solo travel on a bike (p. 58). We’ve also gathered a group of special smaller inns where you can stay away from the crowds and develop your appreciation of solitude (p. 66). In the absence of live performances, we can learn about our city’s performing arts and why they are so vibrant, while streaming it (p. 81). Learning is a kind of travel too—ever try making your own beer? (p. 24) Running, always essentially a loner’s sport (Remember The Loneliness of the Long Distance Runner?) is making a comeback (p. 46). Social distancing creates a perfect space for catching up on our reading—try Claiming Ground by Laura Bell, about a woman shepherd in the Big Horn basin, or Rick Bass’s The Lives of Rocks. If you’ve never read Edward Abbey’s Desert Solitaire, now’s the time. You can get a copy at Ken Sanders Rare Books (call for a browsing appointment or shop online) and experience another Salt Lake icon. Or, hey, read this magazine cover to cover and contact us with ideas and comments. The virus is fencing us in, in certain ways. But it can’t curtail our imagination.

Mary Brown Malouf

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see all of our listings online at winutah.com Buyer to verfiy all info.

Where’s the SCARE? As if we could let this tradition slide... “It’s Halloween!” you say. Like 2020 hasn’t been scary enough. Inexplicably, along with Jello-O and 32-ounce fountain drinks, Utahns treasure their haunted houses and Nightmare on 13th has become the gold standard in Utah fright. And yes, Nightmare on 13th will be open for the 2020 scaring season. They will have distance- appropriate spacing in all areas, require face masks and require safety protocols to abide by. The participating zombies, psychokillers and Gollums also promise to be very respectful—they may look less threatening while social distancing and wearing a face mask, but be assured if you don’t wear one—it could get very ugly.

the

hive PEOPLE | TRENDS | TALK

Brew Ladies . . . . . . . . . Eat the Flowers . . . . . . Condition Your Locks . COVID Heros . . . . . . . . Fresh Bread . . . . . . . . . The Dr. Is In . . . . . . . . .

24 26 28 30 32 34

YOUR UNLUCKY DAY

ILLUSTRATION BY SCOTT PETERSON

Nightmare on 13th 801-467-8100 300 W. 1300 South, SLC nightmareon13th.com The Crazy Corn Maze 8802 S. 4000 West, West Jordan, 801569-2356 Fear Factory 666 W. 800 South, SLC, 801-692-3327 Dead City Haunted House 5425 S. Vine St., Murray, 801-890-5335 Castle of Chaos Haunted House 7980 S. State St., Midvale, 385-216-8915

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the hive / BEER

The Brewstress Move over bro, she’s got this. BY JEN HILL

Always a beer fan, Jamie Burnham has been a homebrewer off and on since 2002. She managed the Beer Nut for 11 years and noticed, “When the economy dips, homebrewing jumps as people are looking for ways to save money.” With the recent pandemic, and people stuck at home and badly needing booze, that number skyrocketed. She adds, “A five gallon batch of beer equals 60 bottles with a cost of 40-50 dollars which averages to about a buck a bottle.” “Ales are easier than lagers because refrigeration is needed for a lager.” Jamie recommends starting with ale, porter or stout, which has a pretty simple hop addition. She also suggests finding someone who’s brewing and shadowing them. “Beer is very forgiving—know that every batch can be saved. Before you throw it out, you can do some troubleshooting, a hydrometer measures the density of the sugar to determine alcohol content, if it smells funny, tastes funny, you can bring it into the Beer Nut or brew group to see what can be done.” It takes about 3 to 6 weeks to condition (age) your beer depending on the alcohol level.

“Because you’re dealing with hot fluids you have the potential to burn yourself, don’t ever walk away from a boiling pot of beer.”

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(All Women Home Brew Club)

Women historically were the brewers for the household, it wasn’t until a profit was to be made, then men took over. Bombshell member Jamie shares, “Brewing with my husband, he sometimes took over, and what it boiled down to was I needed help with the heavy lifting, and a group of women can do all that.” The all-women brew group is a safe place, with no fear of being disregarded, or having someone to take over. hopbombshells.com

“You need to be very vigilant when you’re cooking that it doesn’t burn, beer making is very sticky so if it boils over it’s messy.”

“If you add a beer to bottles before it’s done fermenting it has the potential to explode. A hydrometer is the most valuable tool in your home brewing kit—it’s the way to measure if your beer is ready or not.”

PHOTO ADAM FINKLE

WARNINGS:

THE HOP BOMBSHELLS

Heart attacks and strokes don’t stay home. Don’t avoid the ER out of anxiety. Don’t die of doubt. Don’t stay silent and don’t stay home. If you have an emergency, call 9-1-1. When seconds count, the hospital is the safest place to be.

Heart.org/DontDieofDoubt Locally supported by

the hive / EDIBLE FLOWERS

THE RULES

WESTERN GARDEN CENTER OFFERS GUIDELINES: • Only consume organicallygrown flowers. • If you’re not sure something is edible, look it up before eating. • Use flowers in moderation— don’t serve a whole bowl of blossoms. Duh. • Only use the petals—not the pistils, stamens or stems. • Here are some wild and garden flowers you can harvest for the dinner table: Dandelion, Indian Paintbrush, Rose Petals (Great in spinach salads), Nasturtiums, Hibiscus, (Find dried hibiscus, or jamaica, in Hispanic or Latino grocery stores), Violets and Pansies, Herb Flowers (basil, lavender, wild mustard.) Western Gardens, 1550 S. 600 East, SLC, 801-364-7871; 4050 W. 4100 South, 801-968-4711

A shower of flowers can brighten any plate.

Forgo the Vase Put the bloom on your plate. BY MARY BROWN MALOUF

Edible flowers were a big hit in the culinary ‘80s, and why not? Now they’re back (and why not?) They make the most gorgeous garnish ever and the subtle fragrance and taste of edible flowers add easy elegance to salads, soups and even main dishes. Crystallized petals or flowers add surprise to sweets and drinks. At

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Cucina, Chef Joey Ferran makes a pesto with dandelions. The Rose Establishment honors its name with rose petals in pastries. At Hell’s Backbone Grill, you’ll find flowers sprinkled exuberantly on everything and the jamaica (hibiscus) margarita at the late Alamexo was a best-seller. So get with it and go grocery shopping in your garden.

HOW TO CRYSTALLIZE FLOWERS

Wash flowers or petals and let them dry thoroughly on a paper towel. Beat one egg white with ¼ teaspoon water. Pulverize granulated sugar in a blender or use superfine sugar. Place a rack over another paper towel and using a small new, clean paintbrush, carefully paint each flower or petal completely with egg white. Be sure there are no bare spots. Sprinkle the flower or petal with sugar to totally cover and place on rack until dry.

YOUR

NEXT MISSION IS

Calling.

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the hive / BEAUTY

Deep Hair Repair The damage is done, what now?

The Do’s of Deep Conditioning 1. FOCUS ON YOUR ENDS After washing and rinsing your hair, apply conditioner and focus on your ends. For thicker hair, gently detangle and run through with a widetoothed comb.

2. HEAT IT UP Allow conditioner to permeate the hair shaft by applying a shower cap or plastic wrap to hold in the heat, sit in the sun, wrap with a warm towel for 20 to 30 minutes. Heat opens up the cuticles and allows deeper penetration.

3. KEEP IT REGULAR Keep up your routine, follow a deep conditioning treatment once a week.

4. LOOK AT INGREDIENTS, don’t trust the HYPE. Silicones and alcohol are not ideal. Look for water/ aqua, along with moisturelending ingredients like shea butter, jojoba oil, or aloe which aid to seal in water, add softness and shine.

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This year in our attempts to conserve, isolate and save money many of us have been taking it upon ourselves to cut, color, and care for our hair. Late spring as colorcoded health codes switched to green, we were once again permitted to go to our favorite stylist and hair salon. Lacindra Allen, mom to three and hairstylist at Salt City Curl Co. made the big announcement to her clients on social media: “And please, I hope you didn’t do anything too crazy during this break.” That boxed color kit may have looked promising, but whoops. Lacindra received calls from several DIY hair mishaps. Other than the damage caused by coloring, dry and dull-looking hair can also be the result of excessive styling from blow drying, straighteners, bleach, and yes, stress. Strand recovery starts with a trim of any broken or damaged ends followed by a deep conditioning treatment, Lacindra explains, “It’s always so satisfying to see what hydration and shape can do!” But until your salon rescue, a deep conditioning treatment from home should be maintained for optimal hair health.

✱ LACINDRA

RECOMMENDS: DevaCurl One Conditioner & Kevin.Murphy Hydrate Me Masque

PHOTO ADAM FINKLE

BY JEN HILL

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the hive / HEROES bistro in your neighborhood to the company that supplies it with ingredients. “We lost half our business overnight,” says Peter Mouskondis, partner with Nicole. “There has been mass confusion— customers couldn't pay, we still had pre-ordered product coming into our warehouses with no place for it to go.” “At the same time we needed to solve our own situation, we wanted to help our customers,” says Nicole. “They're our friends.” The bright idea for a win-win-win solution is based on partnerships. Needing a non-profit partner, Nicholas joined with the Utah Football Foundation back in April and founded Helping Heroes. Together with restaurant partners the organization delivers food to Covid-19 responders.

Nicholas and Co. has a plan. BY MARY BROWN MALOUF

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Nicole and Peter Mouskondis

Nicholas and Company donates food, containers and delivery services. Culinary partners donate labor to prepare, cook and package meals which are delivered by the Nicholas van to facilities in need like Rocky Mountain Care in various locations, Sarah Daft House, People's Health Clinic in Park City and South Metro Fire Department. So far, Cafe Trio, Cuisine Unlimited, Culinary Crafts and Stoneground Kitchen are participating in the program and Helping Heroes has delivered thousands of meals.

INTERESTED IN HELPING? Go to: utahfootballfoundation.com/ events/help-covid-19-responders/

PHOTOS COURTESY NICHOLAS AND COMPANY

Helping Heroes

Government has been confused as to how to handle it, individuals are reluctant to commit to social distancing and mask wearing and the coronavirus is raging across the country and across Utah, leaving thousands sick, unemployed and in need. But as always, the solution to crisis is community. We are stronger and more effective together and the efforts of several local entities are proof. “Our industry has been hit harder than any other,” says Nicole Mouskondis. She's talking about the restaurant business and she's probably right. As co-owner of Nicholas and Company, which for generations has supplied restaurants all across Utah, Nevada, Idaho, Wyoming and other neighboring states, she should know. The restaurant industry is notoriously difficult, margins are tiny, customers are fickle and trends come and go in the time it takes to swallow an amuse-bouche. And the trouble trickles up, from the chef-run

You don’t have to go far to have fun!

Things to do in LOGAN

this FALL

• The great outdoors with trails, rivers and lakes all draped in vibrant Fall colors. • Cache Valley Fun Park • Corn mazes and haunts • The self-guided Foodie Trek • Affordable hotels and unique restaurants. Plan to stay!

• Corn Maze on the Farm Sept 22-Oct 30 • Fall Harvest Festival Oct 16-17 • Haunted Hollow Weekends in October

Learn more at awhc.org 4025 S. Hwy 89-91 • Wellsville, UT Just a pony ride south of Logan

(800) 882-4433 • ExploreLogan.com

the hive / BAKING

Britt Bakes Bread 5.7 brought SLC a new Challah and Babka Biz. BY JEN HILL

During the early morning of March 18, 2020, and prior to the earthquake, Britt Jursik was baking bread in her kitchen. When it hit the magnitude of 5.7 on the Richter scale, she ran towards her boyfriend and together, somewhat bewildered, they crouched under a doorway. Shortly following, and after a brief assessment with no real damage (other than drawers flying open and a hanging light fixture going wonky), she decided to follow through with the original day’s plan to bake and deliver fresh loaves of challah to her promised customers. It was on that very strange yet memorable day, Britt decided to go forward and step off her job in sales—invent a name, purchase the domain and obtain the necessary licenses—and Challah Back Dough was born. Jursik has always loved to bake. For her baking business, she chose to focus on challah (traditional braided egg bread prepared for the Jewish Shabbat.) Britt explains, “I was attracted to the unique braids. Making challah is a fulfilling,

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natural and fun way to bake bread. I appreciate cuisine and craft beer and to me, this is a marriage of the two.” Her variations on challah aren’t “traditional” but delicious and flavorful nonetheless: “OG” whole wheat with a salted crust; Albedo or white bread with honey and egg wash; Rye; the Beet-Ric (beet powder and turmeric added;) and Pretzel. She also makes gluten-free versions and chocolate babka. Preorders are necessary and Jursik makes all the deliveries herself. Britt “doughnates” 10 percent of her bread to charity and participates in local food co-ops. @challahbackdough

the hive / MED APP

App vs. Text Why one or the other?

House Calls Doctor’s orders come in new ways, thanks to these guys. BY JEN HILL

The evening before your bariatric gastric bypass surgery, you receive a text, reminding you to stop eating solids and stay on clear fluids. Post-breast augmentation surgery, you receive reminders to check drain tubes according to a descriptive visual. From a follow-up text, one can select from multiple-choice options to help prevent, alert or to potentially send you to the doctor. During pregnancy, a woman receives a text to reassure and educate, sharing fetal development milestones, common symptoms and answers to those “Is this normal?” or “When do I need to be seen?” questions. From Provo, a team of three local business/medical/IT geeks, Vince Han, Cliff Park and Carl Black collaborated on a simple, yet great idea—to use chatbot technology (not an App) that allows

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medical teams to virtually interact with their patients. Because a patient opts-in for these text messages, the tool is always in the patient’s control, as opposed to emails that could get lost in the mass influx of inbox messages, and given the nature of an App, often goes forgotten. Txtonomy’s platform is not quite artificial intelligence but approaches it by taking on a personality of sorts. Sometimes medical teams give their text username a real name such as “Bari” for reminders dealing with a bariatric bypass. The result is that these exchanges save medical professionals time and money, preempt medical complications, and empower patients on when to take action. As explained by Cliff Park, “Those who engage have been shown to have a higher rate of compliance, which ultimately brings more favorable, positive outcomes.”

Intermountain Healthcare is stepping up with digital solutions to assist in managing aspects of patient/ physician interaction. Communicating via their My Health+ App allows patients to go a bit more in-depth than texting does—with this app, you can book an appointment, receive test results, and manage prescriptions. There are pros and limitations to each platform, but one thing is certain, while new methods of communication are timely due to COVID-19, they also eliminate a lot of redundancy, miscommunication and provide a more efficient way to keep track of your medical information. The big question remains, will people actually use it?

statewide

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How to organize a campus with COVID. Even with the BEST-LAID PLANS, uncertainty is certain. BY JEN HILL

PHOTO ILLUSTRATION SCOTT PETERSON

For students attending the University of Utah this fall, only one thing is clear: The semester won’t start with the traditional big opening assembly at Kingsbury Hall. The 2019-2020 school year dribbled to an end in COVID chaos—graduation ceremonies were held online or in car parades, classroom time was cancelled before school was officially over and summer classes and plans were scrambled. For schools everywhere, from kindergarten to graduate programs, Fall 2020 looks just as confusing. With COVID-19 raging across the country, whether or not—and most especially, how—to resume classes is a question. Even after school starts, things may change. According to the midsummer statement from the University of Utah, the plan was for classes to resume in a mixture of in-person and hybrid form on August 24th. Safety measures will be in place, including mandatory mask-wearing, amended class sizes and daily body temperature checks. As a hybrid semester, in-person classes will finish by Thanksgiving and after that all instruction including exams will be online. “This is more labor for everyone—to learn about additional resources, rent out laptops, supply wifi, Bluetooth. It’s a cultural shift for

many, sharing information, not overloading them with too much, and it will require from us as faculty a different level of care,” explains Annie Isabel Fukushima, assistant professor at the School for Cultural and Social Transformation at the University of Utah. With a hybrid model, laboratory or other classes that require one to be physically present will be hard or impossible to replicate online. Fukushima says to adjust to the lack of in-person instruction during the Spring semester, she met more frequently with students one-on-one virtually, but of course, for larger classes, that wouldn’t be possible, “As faculty, we will have to connect and find new ways to reach out to students, via Canvas (a software platform designed to facilitate teaching and learning), emails and virtual meetings.” From a student’s perspective, Merry Joseph, U of U undergraduate senior studying Biomedical Engineering & Psychology says, “I’m prepared to go to fewer on-campus events in person and am training myself to feel comfortable wearing a mask for longer durations so that I can wear it during lectures and whenever I’m in common areas at the U.” During the transition to online learning in the Spring, Joseph found it difficult to stay motivated,

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statewide

but having successfully gotten through the Spring 2020 semester she feels more prepared and comfortable for taking online classes in the fall.

What is the cost of college this fall?

Student Outsiders New regulations require international students studying in the US to take a number of classes per semester in-person and on campus—a requirement many schools, Including the U of U, cannot fill. Merry Joseph explains, “With such rules during the pandemic, I feel like I can’t truly make autonomous decisions about what’s best for me, without feeling like I’m compromising either my health or education here in the States.”

Pandemic issues bleed into economic ones, as higher education institutions are figuring out who will receive tuition discounts with on-campus, off-campus or hybrid models. If students must return to campus only to get sent home a few weeks later, how can schools justify charging regular tuition? And if they finish remotely, it seems like students are going to not only want, but will demand, a discount. Some universities and colleges are weighing out tuition pricing alternatives like a reset, earn-up points, “pandemic” rebates (a free semester encouraging students to stay enrolled) or a la carte pricing course options.

What about cheating? With more classes, quizzes and exams going virtual, the question arises, how do you ensure students are keeping their eyes on their own papers? “As educators our surveillance must shift. We have to look at different kinds of assignments to better

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monitor what students are learning, such as through discussion boards, fostering open virtual discussions, and communicating through video responses. This

students are on campus. But it’s reassuring to know that the U has a team that’s monitoring this pandemic and is prepared to change plans if necessary.” By the

ALL THE UNCERTAINTY SURROUNDING THIS PANDEMIC AND RACIAL INJUSTICE HAS BEEN OVERWHELMING AT TIMES. –MERRY JOSEPH requires us to think differently about how we assess learning,” says Fukushima.

“We will all have to adjust our expectations.” “This is going to change the way people learn. We are learning how online mechanisms can work with teacher and peers. Until we have a vaccine and a cure, physical distancing is necessary for public health reasons—going forward this definitely will change how people learn.” “All the uncertainty surrounding this pandemic has been overwhelming at times,” says Joseph, “With cases increasing in Utah, I’m worried how things will be once school re-opens and

time you read this, plans will likely have changed. “Right now, everything feels up in the air. I know the university is in the process of rebuilding the course schedule to try to make in-person classes possible, but with the recent spike in cases, this feels less likely by the day,” says Matt Potolsky, English professor at University of Utah. With a household member who has compromised immunity, Potolsky has asked that all his classes be virtual this term. “I commend the university for giving faculty lots of lead time to adapt to changing circumstances, but the trend line in Utah is not promising. I really don’t know what’s going to happen—that’s the biggest challenge.”

MLS #1629854 M E R I L E E R O W L EY merilee@sellingsaltlake.com BROKER | 801.792.2010

AMY THATCHER

amy@sellingsaltlake.com LISTING AGENT | 801.828.6145

Located in the heart of Holladay, this two-acre property boasts stunning mountain views and a timeless, elegant design. The home opens into a two-story entry way, flanked by a formal living and dining room. A main and prep kitchen make it perfect for any home chef. With two private offices, a family room located on the main level as well as the basement, a private gym, a resort-style pool, and professionally maintained landscaping, this home feels like an oasis with city amenities and world-class ski resorts mere minutes away. The home also includes a master suite with separate bathrooms and walk-in closets, five additional bedrooms with attached bathrooms, and a bunk room perfect for sleepovers. The home also includes two two-car garages. The home was featured in Traditional Home Magazine.

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adven ture TRAVEL | OUTDOORS

Oaxaca............................. 42 Running............................ 46

PHOTO SEAMUS FOSTER

Rock Out DID YOU KNOW that there are 34 geographic features in the United States named “Devils Kitchen” and three of them are right here in Utah? One of which is just an hour and a half away from Salt Lake City tucked away along the beautiful Nebo Loop National Scenic Byway. According to the Utah Geological Survey, about 17 million years ago the Wasatch Fault very slowly uplifted the Wasatch Range, empowering erosion and exposing the stunning rock formations we see today. Be sure to check out this “Little Bryce Canyon” geosight this fall before it closes for the winter. Learn more about geosights and Utah’s geological history at geology.utah.gov.

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worth a trip

Celebration of the Dead In Oaxaca, the days and nights are both merry and macabre. BY MARY BROWN MALOUF

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PHOTOS MARY BROWN MALOUF

It was completely dark by the time we got to the graveyard. Only flickering fires and candles gave any light so it was hard to see where to step and easy to bump into costumed crowds of people with faces painted like calaveras. Skulls. But everywhere there was music playing and flowers and laughter and food. Everyone has seen Coco, right? So you know about the magical, mystical Mexican holiday called Dia de los Muertos, celebrated at the beginning of November and reuniting the beloved dead with the living. The popularity of this holiday, somewhat obscure a couple of decades ago and overshadowed in the U.S. by Halloween, has burgeoned until now it’s become part of our Hallmarkmerchandised lives. But some places in Mexico, and the city of Oaxaca is one, the authenticity of this ancient pagan-Christian holiday remains. We’d spent the day walking the streets of the quaint city, centered like many Mexican towns around the Zocalo. Every market stall was overflowing with supplies for celebrating Dia de los Muertos—bright yellow marigolds, ceramic and sugar skulls in every size, all painted with bright and happy colors. (What is it that makes Americans think that death must be represented in shades of gray and black? Death is sad enough without making it drab, too.) Hand-carved wooden figures of real and fantastical

TOP LEFT: Booths around the Zocalo are filled with calaveras, ceramic skulls. TOP RIGHT: A typical ofrenda ABOVE: Women cook tortillas and other snacks outside the festival in the Panteon, the main cemetary in Oaxaca OPPOSITE PAGE: Every girl wants to be La Catrina on Dia de los Muertos.

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worth a trip

The center of Oaxaca

Originally drawn by Jose Guadalupe Posada, La Catrina has become the symbol of Dia de los Muertos. Posada was a lithographer, printmaker and pamphleteer in pre-revolutionary Mexico, publishing illustrated recipe books, song books, stories and broadsheets ridiculing the government with verse, illustrated with skulls and skeletons, helping create the calaveras tradition. One of his characters, La Calaca Garbancera, later became La Catrina. Posada is one of the fathers of modern Mexican art.

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creatures—also wildly colored and carefully painted—crowded the shelves. Called “alebrije,” they’re a typical Oaxacan craft, originally adapted from paper in Mexico City and elevated to an art form in Oaxaca by carver Manuel Arrazola. All along the balconies overlooking the street, at the entrance of every restaurant and everywhere we went were life-size papier-mache sculptures of La Catrina, the lady skeleton in the big flower-laden hat who has become a symbol of Dia de los Muertos. We wandered past the traditional sand tapestries, tapetes de arena, pictures on the floor in front of the altars, through the neoclassical Cathedral, Our Lady of the Assumption and stopped to look at a huge ofrenda while we listened to the church choir rehearse. Households and business create ofrendas, or altars, in honor of their deceased loved ones, and to welcome them back on this one night when the veil between life and

death is lifted. The lost one’s favorite bottle of beer or cola, favorite cigarettes and bags of treats, along with photographs, flowers and figurines adorn the altars. Oaxaca is famous for its seven moles—lots of good restaurants offer versions. Check any guidebook to find the place with the right price and location for you. And whenever you feel a bit fatigued or overwhelmed by the riot of color, stop in a bar or, preferably, at a table in the colonnade around the plaza, and order some mezcal. You won’t be alone—Oaxaca is the heart of mezcal production in Mexico, and no matter the time, you’ll be joining many others stopping for an afternoon sip. Chapulines, salty dried grasshoppers, are the perfect non-popcorn accompaniment. The tables are close together and toasting the old couple next to us—“la vida!”—we made instant friends, talking with gestures and clinking our pottery cups. In Oaxaca, mezcal is its own language. There’s a saying: “Para todo mal, mezcal, para todo bien, tambien.” For everything bad, mezcal, for everything good, the same. The night is the highlight of Dia de los Muertos. As the sun sets, families finish decorating the graves and the day’s work turns into the night’s celebration. A solo singer in an evening gown with an orchestral accompaniment serenaded the crowd, live and dead, I suppose, while everyone wandered through the gaudy candlelit graves of the Panteon, most people with painted faces and costumes, most with food and mezcal. Like a big welcome home party.

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MOVE GOALS MOVE EXPECTATIONS MOVE MOUNTAINS

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outdoors

RUNNING RENAISSANCE Rediscovering the simple joy of jogging through Coronavirus BY TONY GILL

I took unhurried , shuffling steps. What freedom. It had me humming the theme song from “Chariots of Fire” and feeling like Springsteen in ’75 while largely ignoring the searing pain building in my lungs with each breath. “At the very least it’s a healthier form of coping,” I thought as I raggedly struggled up a steep incline and tried to pin my attention to the view of Mount Aire. All it took was a few weeks of COVIDrelated lockdown before the novelty of eating whatever I wanted whenever I wanted and day drinking without a hint of remorse had worn off. The allure of another half-baked streaming series had long since faded and reading the news did nothing but fill me with dread. It was amid these pensive doldrums that I rediscovered the simple pleasures of going for a run, and I wasn’t alone. A widespread side effect of coronavirus is a running renaissance in Utah. Are you ready to join?

Why Run? In some minds running exists solely as a punishment for loafing during a high school sports practice or as an excruciating way to abate the consequences of less responsible decisions. But it needn’t be a crucible of

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self-improvement. It’s about getting outside, breathing fresh air and taking control of something, anything. Running is catharsis, and we could all use more of that right now.

Gearing Up Part of the beauty of jogging is, unlike skiing and biking, it doesn’t require much gear. One item, however, can make or break your run right out of the gate: shoes. “We’re seeing a lot of new people running right now, and we can help make it safer and more comfortable,” says Eli White, Sales Manager and trail running coach with Salt Lake Running Company (SLRC). “We do video gait analysis to help match your biomechanics to the right shoe.” SLRC’s gait analysis sorts runners into the right shoe category, neutral, light stability or motion control, before refining the selection to match each runner’s foot shape, arch height and terrain choice.

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outdoors

TAKE IT TO THE TRAILS

MILLCREEK CANYON PIPELINE TRAIL—A moderate grade and wonderful views of surrounding mountains make Pipeline a runner’s dream.

PARK CITY

HAPPY GILMOR—The consistently smooth trail starts at the North Round Valley trailhead and winds up through sagebrush and gambel oak.

SALT LAKE CITY

BONNEVILLE SHORELINE TRAIL—The BST is a great option for a quick after-work outing with mellow hills and an idyllic panorama of the city.

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Salt Lake Running Company

“Every foot is different, so we want runners to try several options and find what’s best for them. The right shoes go a long way towards preventing common injuries like plantar fasciitis and post tibial tendonitis,” White says. Salt Lake Running Company: 2454 S 700 E, SLC, 801-484-9144, saltlakerunning.com

Start Slow “Start more slowly than you think,” says Ryan Voss, Doctor of Physical Therapy with Mountain Top Physical Therapy in Park City. “It’s easy to add miles quickly at first. Modern shoes are great for performance, but they can hide feedback and allow us to do too much before we’re ready.” Especially for those of us jumping right off the couch and into some miles, we significantly stress muscles, tendons and ligaments we’ve been neglecting. Pay attention to your body, and don’t start slamming anti-inflammatory drugs to mask the pain. “Running is very dynamic but also repetitive in how it stresses our tissues,” Voss says. “Common areas new runners will feel pain are the bottom of the foot and Achilles, the front and side of knees, and around the hips. As soon as you feel pain, take a few days off.”

Voss emphasized how injury is frequently tied to tightness in areas apart from where pain is felt, particularly originating in the hips. “Hip flexibility provides stability to our other joints and our back. Stretch those hip flexors, quads and hamstrings. Dynamic stretching before running and static stretching after you’re done. A little prep work goes a long way to prevent injury,” he says. Mountain Top Physical Therapy: 1794 Olympic Pkwy, Park City, 435-575-0345, mountaintopphysicaltherapy.com

Hitting Your Stride Once you’ve made it through your initial miles, maintain a conservative long-term plan as you build up distance. Even if you suddenly dream of running an ultramarathon, you need to conscientiously work towards that goal without skipping steps. “A good rule of thumb I use with runners I’m coaching is to not increase mileage by more than ten percent from one week to the next,” says White. “I recommend a three week build cycle with small increases in mileage followed by a lower volume week to allow your body to recover and make those adaptations to get stronger.” Runcoach.com

PHOTO COURTESY SALT LAKE RUNNING COMPANY

Trail running might sound difficult, but it can aid in injury prevention. “When you run on a trail every step is different. This helps keep from overloading the same tissue,” Voss says. Here are a few easy to moderate trails that are perfect or those dipping their toes into off-road running.

The Canyon art installation by Gordon Huether

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

park city LIFE ON THE OTHER SIDE

PHOTO COURTESY OF VISIT PARK CITY

FESTIVAL TIPS . . . . . . 48 DINING LATE . . . . . . . . 50 PC LIFE . . . . . . . . . . . . 52

A WALK IN THE WOODS

The dense yellow canopies of the aspen groves are beautiful, but that’s not what this is all about. You can go leaf peeping anywhere. Fall in Park City is different. It’s a fleeting time where the warm afternoon sun can give way to falling snow at a moment’s notice. It’s a brief and quiet respite between the bustle of summer and mass arrival of

tourists in the holiday season. The snow will come soon enough, but the quiet’s been here so long it’s starting to feel normal. Who can say if it will persist through the winter? In the meantime, go experience the solitude of a mountain trail with the changing leaves overhead. Life has a way of getting hectic. Enjoy the slower times while you can.

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Park City

IKON PASS ADVENTURE ASSURANCE: DEER VALLEY RESORT 19/20 Pass Renewal Discount: $100 discount for all pass renewal purchases for 20/21 Ikon Pass PASS DEFERRAL: Option to defer purchase price paid for unused 20/21 Ikon Pass toward a 21/22 Ikon Pass with no questions asked any time between September 10, 2020 and April 11, 2021 COVID-19 ASSURANCE: Receive proportional credit towards 21/22 Ikon Pass should any eligible Ikon Pass close due to COVID-19 between December 10, 2020 and April 11, 2021 DESTINATION CHOICE: Select either all eligible Ikon Pass destinations or a single destination for your coverage to receive proportional credit based on percentage of days closed towards 21/22 Ikon Pass Go to IkonPass.com for complete coverage details and to purchase your pass

EPIC PASS EPIC COVERAGE: PARK CITY MOUNTAIN

Resorts offer free insurance for your turns this season. BY TONY GILL

Ever since resorts abruptly shuttered in mid-March there’s been a growing anxiety about this upcoming ski season. Recreating outdoors on a ski hill is a relatively distance-friendly activity, but packed lift lines, lodges, restaurants and bars seem like a GORE-TEX filled petri dish. Nobody knows what’s going to happen this winter with COVID-19, and if you believe someone who tells you they do, I’ve got a gondola from the base of Park City to the top of Alta to sell you. The ski industry has become increasingly reliant on lift ticket and season pass

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purchases made in advance since things as fickle as the weather greatly affects total skier days. But does anyone feel comfortable plunking down nearly $1,000 for a season pass with uncertainty about whether resorts will face intermittent closures or even operate at all due to the coronavirus? In response to that resounding “No,” the two major ski pass providers, Epic and Ikon, are offering their own versions of free pass insurance to all pass holders. Buy with confidence and pray for snow—maybe a vaccine, too—this winter.

RESORT CLOSURE COVERAGE: Full or prorated refund for resort closure due to disease (seems relevant), war, terrorism or natural disaster RESORT ELECTIONS: Elect a primary resort (e.g., Park City) or all Vail Resorts owned and operated resorts to choose whether resort closure coverage is based on conditions at a specific resort or all resorts TIMEFRAME ELECTIONS: Elect a “specific week” (any seven-day consecutive period during the ski season or “core season” (November 26, 2020 through April 4, 2021) for your coverage Go to EpicPass.com for complete coverage details and to purchase your pass

PHOTO SKI PARK CITY CANYONS SCOTT MARKEWITZ

Pass Protection For All

19/20 Pass Holder Credit: Minimum of 20% credit towards purchase of 20/21 Epic Pass PERSONAL COVERAGE: Full or prorated refund (depending on number of days used) for job loss, injury, sickness, stayat-home order and more

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Park City

BATTLING FOR A SEAT AT THE TABLE

Bill White talks COVID-19 and Park City’s uncertain restaurant future.

Chimayo Restaurant

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“Do you know where the beekeeper suit is?” Bill White asked someone in the background. White was working alongside many of his employees on the 3,000-acre ranch in Woodland he manages as part of Bill White Enterprises (BWE) when we spoke. It may not be where you’d expect to find Park City’s perhaps most successful and well-known restaurateur and a good chunk of his full-time staff, but that probably helps explain how he’s been able to helm a successful operation of seven restaurants, a bakery and a farmhouse in Park City for more than three decades. White’s seen the evolution of Park City into an international tourism hub and has lived through the economic ebbs and flows along the way. With the tourism and restaurant industries experiencing simultaneous turmoil thanks to coronavirus, Park City’s dining scene faces acute peril. White’s hoping a wealth of experience and a unique tack will help weather the storm. Like innumerable businesses, BWE restaurants were shuttered during the early stages of the pandemic. Unlike many contemporaries, White didn’t pivot to curbside service. “We’d never been focused on takeout, and our goal wasn’t to be the first to open,” says White. “The last one standing is the person who will have a restaurant at the end.”

PHOTOS COURTESY BILL WHITE ENTERPRISES

BY TONY GILL

Bill White

Long-term thinking isn’t new for White. The financial crisis that began in 2008 with the housing market crash illustrated just how long disruptions can affect the restaurant industry. “Sales dropped 30 percent for two years, but the biggest impact is the restaurant industry never fully recovered,” White says. “The general thesis of how people spent their money changed. No matter how high the economy rebounded, the majority of people remembered the pain and financial devastation. There was a reluctance to go out for expensive dinners and far more cooking at home.” The coronavirus pandemic carries much of the same economic uncertainty and tenuous job security as the ’08 recession while adding a tangible layer of fear to public gatherings. The combination leaves the restaurant industry particularly vulnerable. Restaurants in Park City have always had a high attrition rate, but the numbers could skyrocket if ski season is disrupted. The area is saturated with some 200 restaurants, and in the feast or famine calendar of ski towns, businesses rely heavily on peak season profits. “If we don’t have a normal winter season, I think we could see as high as a 75 percent attrition rate,” White says. “Most restaurants are cash businesses, and locally we generate around

70 percent of our revenue from Christmas through the end of the first quarter. If that period is heavily impacted, a lot of restaurants won’t be able to recover.” If the restaurant population is significantly winnowed, what will Park City’s dining look like going forward? “Vertical integration will absorb a lot of the mom and pop restaurants,” says White. “I think we’ll see more Danny Meyer, Shake Shack stuff because economies of scale make it easier to ride out tough times.” If past downturns are any indication, investment in new restaurants will crater and creative, independent restauranteurs will have a hard time gaining traction. White hopes his holistic business approach has his restaurants as wellpositioned as any to survive the chaos. Unlike many ski town restaurants, White’s don’t rely heavily upon seasonal staff but instead have 500 full-time employees. While this presented challenges during the shutdown’s initial stages as White worked to keep staff on payroll, it also means his restaurants won’t confront Park City’s well-documented staffing shortages when they reopen. High living costs have led to hiring issues, which will be exacerbated by operational uncertainty with COVID-19 and the Trump Administration’s suspension of J-1 visas. BWE also has a distinctly diversified approach to the restaurant business. The ranching and farming operations manage 750 head of cattle and grow crops like alfalfa to be sold at farmer’s markets and used in the restaurants. The ranch and farm provide another revenue stream to bolster lean times and provide a welcome opportunity for BWE employees while many restaurant employees are out of work. “I think it’s been valuable for our employees to learn new skills like irrigation and animal husbandry. And with coronavirus, everyone feels safer working outside,” says White. The interconnected businesses of Park City’s tourism industry are facing a stiff test, and it’s only the beginning. Even if a vaccine is developed and coronavirus is brought to heel, the ramifications of the sudden, sever disruption will linger. In the meantime, support your favorite local restaurants whenever you can.

WHICH RESTAURANTS ARE IN TROUBLE? The easy answer is every restaurant faces difficulty, but they’re not all created equal. Restaurants in Historic Old Town are most at risk as they rely inordinately on tourist revenue from peak season, while a steadier flow of local customers buttresses restaurants in areas like Kimball Junction. Even among BWE’s offerings, some like Sushi Blue in Kimball Junction and Billy Blanco’s in Pinebrook are better positioned than the high-end options like Grappa and Chimayo on Main Street to weather a disrupted winter season.

BWE ranch

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Park City

Can’t Keep a Good Town Down Park City leans on experience from past calamity. BY TONY GILL

Doom and gloom abound these days.

least 6 layers thick. Thanks to strict quarantine measures, the worst has passed within a few There’s a pandemic raging with no end in sight. months. It seems like there’s something It’s a bull market for those who happen to trade applicable to today in this tale. in economic catastrophe. The continuing viabilIt’s 1951. The price of silver has cratered. Park ity of this beloved ski town—not to mention our City’s become a veritable ghost town with nary society as a whole—is being tested. Look, I get it. more than 1,000 residents. The town appears Things are rough, but if there’s one thing Park doomed until the post-war skiing boom and a City’s always traded in, it’s calamity. Through1963 Federal Area Redevelopment Agency loan out its history, the community has remade itself helps transform Treasure Mountain Resort and in the wake of devastating fires, various forms Park City into an international destination that of financial cataclysm and even a pandemic. will help host the Olympics. Yes, this situation is unique. No, there likely It’s 2020. Park City seemed like an invincible isn’t a “new skiing” around which to rebuild this boomtown just months ago. Now we’re stuck economy. The point is people around here have inside and everything seems terrible. We’ve always sought opportunity from devastation, been here before. Everyone grab a brick. and hopefully we can come out on the other end with a more sustainable Park City that does more than pay lip service to the varied inequities that threatened the town’s future. We’ve been here before. Ruins of the First It’s 1898. The mining business is National Bank after the booming. The Ontario Mine sold a Great Fire, ca. 1898 couple decades back for $27,000 and has already produced more than $50 million of silver. There were a couple moderately devastating fires back in ’82 and ’85, but we’ve learned from them. Oh wait, we haven’t, which is why an enormous fire just raged through the commercial district and burned 200 of the town’s 350 buildings. Sure, it takes us 20-odd years to rebuild, but we didn’t have excavators yet. And we finally built some brick buildings, which is why Main Street still resembles a 19th century mining town. It’s 1918. The inaccurately-named Spanish Flu has arrived in Utah and is spreading in Park City. Despite pushback, Mayor J.J. Fitzgerald closes public spaces and orders everyone in public to wear gauze face masks at

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Learn from History or Be Doomed to Repeat It Park City 102 years ago during the Spanish influenza pandemic was eerily similar to this moment. Masks for everyone. Closed public spaces. Quarantine at home for the sick. Also similar was the pushback. Doctors and health officials disagreed on how strict measures should be. Pool rooms and bars tried to stay open until the State Health Director forced their hand. When cases rose after the shutdown lifted on January 1, 1919, the town shut down again and waited for new cases to run their course.

PARK CITY MUSEUM (IMAGE: 2007-11-38B, THOMAS F. HANSEN COLLECTION)

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It’s just you. Your version of leathers, your eyes on the prize, your way to the top. Wherever the road leads, it’s all cool. Just Vegan Leather skirt - Mary Jane’s ($249); Andrew Marc White Leather Jacket- Namedroppers ($159); Chaser Graphic Tank - Flight ($59); Chloe Black Sunglasses -Namedroppers ($136); Krysia Renau Rhodium Chunky Necklace - Farasha ($350); Hermès Collier de Chien Bracelet -Namedroppers ($999); Cattle Ring - Namedroppers ($38); Robert Lee Cross Bracelet - Namedroppers ($46); Off-White For Walking Western Boots - Namedroppers ($699); Gucci Shoulder Bag (shown on the motorcycle) - Namedroppers ($1099); BMW R nine T /5 - $12,990 from BMW Motorcycles of Utah; Helmet: Shoei RF 1200 in Black Metallic ($499); Gloves: BMW Rockster Gloves ($89)

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FEEL THE FREEDOM OF THE OPEN ROAD.

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60 Utah’s backyard is one of the supreme places in the world to ride. Hill, swerves, high views— and you’re part of the thrill. Astr Aria White Body Suit - Flight ($68); Iro Leather Vest - Namedroppers ($149); Black Label Denim Jacket - Namedroppers ($47); Model’s own jeans; Leather Studded Belt - Namedroppers ($39); Beaded Necklace - Namedroppers ($26); Leather Cuff - Namedroppers ($12); Leather Bracelet Namedroppers ($19); Leather Gold Studded Cuff - Namedroppers ($27); Silver Hardware Necklace - Namedroppers ($29); Leather Link Necklace - Namedroppers ($22); Meredith Marks Arlene Moon Ring - ($700); Dolce Vita Snake Skin Bootie - Flight ($126); Triumph Scrambler 1200 XE - ($15,895) from Triumph Motorcycles of Utah; - Helmet: Bell Custom 500 in Matte Black - ($125); Gloves: Triumph Mono Flag Gloves ($80)

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t’s all about the road, the risk and the ride. More and more Americans are taking to the road on motorcycles—in 2018, 13,158,100 motorcycles were being used and that number is rising every day. Right now, especially, the reason seems obvious: Cooped-up Americans can taste adventure and feel freedom on a bike, while “practicing the ultimate social distancing.” That’s a joke, but it’s also the truth, according to Vance Harrison, owner of Harrison Eurosports which sells BMW, Ducati and Triumph bikes. A 1962 650cc Triumph TR6R is what actor Steve McQueen rode in the famous scene from The Great Escape. (Actually, stuntman Bud Ekins did the scene, but the bike is forever associated with McQueen, the coolest guy ever to ride a motorcycle.) Motorcycles have always been associated with cool, badass guys—Marlon Brando in The Wild Ones, Steve McQueen in The Great Escape. Tom Cruise, whose image goes along with these guys, owns one of the most powerful and expensive motorcycle collections in the world. And many motorcycle enthusiasts work in high-risk jobs—heart surgeons, active

THE LEGENDS PHOTO CREDIT TK

Mad bikers and movie motorcycles

THE WILD ONE

(1953) Motorcycle: 1950 Triumph Thunderbird 6T Rider: Marlon Brando Marlon Brando set the bar for badass motorcycle riders—in his leather jacket and his tilted cap, he roared into American consciousness as the ultimate

HERE ARE 5 GREAT RIDES. (THERE ARE LOTS MORE).

HIGHWAY 150 (THE MIRROR LAKE HIGHWAY) Especially at this time of year, the Mirror Lake Highway is a road treasure. Winding through evergreen and deciduous forest providing a colorful mosaic of changing leaves, the curving, well-kept road is the route to a sparkling alpine lake with snow-capped mountains all around. This is one of the highest roads in Utah.

outsider. One of the greatest movie actors of all time, Brando was also an avid motorcycle fan, had a collection of bikes and defined the image of the rebellious American motorcycle rider.

THE GREAT ESCAPE (1963) Motorcycle: 1961 Triumph TR6 Trophy Bird

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military, airline pilots—and they tend to want the same adrenaline rush in their recreation that they get from their occupation. Motorcycles are risky—although they have more safety features than ever before, it still requires full concentration to drive a bike. You can’t drive a bike the way you drive a car. But now motorcycles are also associated with cool, badass women, orthodontists, lawyers and family guys, says Harrison. All kinds of people are riding. “It’s the life dream of some people,” he says. “They come in here and say, “All my life I’ve wanted to ride a motorcycle. Now I’m retired, I’ve got the time and the money and I’m going to do it.” Harrison and his staff of enthusiasts are there to help first-time riders of any age, match them with the right bike, coach them, even introduce them to others on the road via organized rides around Utah. Motorcycles have changed along with the riders. “Every time automobile designers come up with a new safety feature, it makes its way to motorcycles,” says Taylor Brody, marketing director for Harrison. For example, motorcycles have airbags now, and so do motorcycle jackets. Safety is the huge concern; Harrison offers a refresher safety class every year. Car drivers

Rider: Steve McQueen If Brando set the bar, McQueen jumped over it. The Great Escape has the most famous ride in cinema, where McQueen, on a TR6 gussied up to look like a German motorcycle and made just for the film, outruns German forces and jumps a barbed wire fence. For insurance reasons, McQueen didn’t do

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HIGHWAY 12 One of the most scenic and thrilling rides in Utah or anywhere, Highway 12 goes over Boulder Mountain through Grand-StaircaseEscalante National Monument to Kodachrome Basin and by Bryce Canyon National Park. Towering red rock formations shelter the river below, lined with bright yellow cottonwood trees in the fall. Escalante and the town of Boulder have good food—Burr Trail Grill and Hell’s Backbone Grill in Boulder, particularly.

WOLFCREEK PASS | UT-35 Another high-elevation road with gorgeous mountain views of the San Juan mountains from Heber to Hanna. This road may be snowed in or iced over in winter, so check conditions before you set out.

the actual jump (Stuntman Bud Ekins did it) but he did a lot of the fancy riding in the movie. He also collected bikes; in 2015, a Cyclone Board Track Racer from his collection sold for $775,000.

EASY RIDER (1969) Motorcycle: Custom Harley-Davidson Hydra Glide

Rider: Peter Fonda A summation of the sixties on wheels, Peter Fonda’s “Captain America” bike would signal a different message today, but the red, white and blue starspangled choppers were iconic of the time. By the time the movie had been shot, the bikes used in the film had been stolen; one was rebuilt, placed in

You are the call of the wild and you dress accordingly, far out, way up and fast as hell.

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You don’t need a posse, just your own energy, a couple of wheels and the urge to go somewhere.

Faded Cloth Jumpsuit - Meredith Marks ($178); Doors Vintage tee shirt - Namedroppers ($38); Mahon Peacock Anorak - Meredith Marks Park City ($725); Ray Ban Sunglasses - Namedroppers ($49); Balenciaga Handbag - Namedroppers ($799); Katie Waltman - Versace Gold Necklace ($85); Sahria Axl Gold Nail Bracelet - Mary Jane’s ($65) Sahira Jenna Link Bracelet - Mary Jane’s ($58); Sahira Hammered Band Ring - Mary Jane’s ($54); Sahira Ava Ring - Mary Jane’s ($44) Dolce Vita Snake Skin Bootie - Flight ($126); Triumph Bonneville Bobber Black ($13,895) from Triumph Motorcycles of Utah; Helmet - Bell Custom 500 in Matte Black ($125); Gloves - Triumph Harleston Gloves ($95)

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tend not to see motorcycles; two wheels just don’t register. “Pretend you’re invisible when you ride” is what Harrison’s safety class teaches. That why last year the Utah legislature passed a lane-filtering law, allowing bikes to “go to the front of the line” at a red light. It’s safer that way, the drivers will see you. Engineers are working on a self-balancing bike and BMW uses the same brake system in its bikes as it does in its cars. That’s all good but you don’t think “safe!” when you see a room full of gleaming motorcycles. You think “cool.” Harrison is the third-largest motorcycle dealer in the country. Why? “Because we’re in Utah,” he grins. Another joke, but the point is, Utah has some of the best landscape in the world to ride a motorcycle around in. “I went on a trip to Morocco to ride,” Vance recalls. “It was amazing—the landscape, the high desert. Then I came back to Utah and said, why did I ever leave?” It’s true that groups from all over the world come on motorcycle tours to Utah and the rest of the American West to experience some of the best rides in the world. Ride on.

the National Motorcycle Museum in Anamosa, Iowa and later sold for over $1 million.

TERMINATOR 2 (1991) Motorcycle: Harley-Davidson Fat Boy Rider: Arnold Schwarzenegger Even as a futuristic cyborg, shotgun-

MOUNT NEBO LOOP Designated a National Scenic Byway by the Federal Highway Administration, Mount Nebo Loop threads through the Uinta-Wasatch-Cache National Forest from Nephi to Payson, past Devil’s Kitchen and by the Mount Nebo Wilderness.

BICENTENNIAL SCENIC BYWAY The star of this ride is the Glen Canyon Bridge spanning manmade Lake Powell, but there are steep red rock canyons along the way and Natural Bridges National Park has lots of, yes, natural bridges, as well as some of the darkest night skies in the state, if you want to stop and look up.

pumping Arnold Schwarzenegger in Terminator 2: Judgement Day continued the badass tradition of motorcycle riders. Like his predecessors, the Terminator became one with his bike.

MISSION IMPOSSIBLE FALLOUT (2017) Motorcycle: BMW R nineT Rider: Tom Cruise Like so many movie bike riders and collectors, Tom Cruise likes to do his own stunts and that included riding the BMW in Mission Impossible Fallout.

PHOTOS / ADAM FINKLE STYLING / FARASHA, VANESSA DI PALMA WRIGHT HAIR & MAKEUP / NIKKI BREEDLOVE ART DIRECTION / JEANINE MILLER MODEL / KEILARA MCCORMICK FOR TMG

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Utah is well-known for its luxurious snow and summer resortsâ&#x20AC;&#x201D;Stein Ericksen and Deer Valley are world-famous for their five-star cuisine and accommodations, for their prescient service and high thread-count sheets. Amangiri in Southern Utah is so exclusive that most native Utahns have never even seen it. But scattered throughout the state are smaller inns, each with unique charm, none like any other place you've stayed. You may not get a mint on your pillow, but you will be greeted with personal hospitality and enjoy a unique experience. by mary brown malouf

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Downtown in the mountains Nearby: Walk out the front door and you’re in downtown Park City; Lined with galleries, boutiques and shops representing high-end brands and centered by the Egyptian Theatre which presents live music and theater, Main Street is also home to lots of restaurants and bars, from funky dinner destination Purple Sage to the finest Riverhorse on Main. Not to mention the town’s museum, park, ski lift and, just down the road—well, in Kimball Junction— is the Swaner Nature Preserve, a glimpse of the landscape as it was before Park City.

ots of people say they’ve been in Park City when they’ve actually been in Deer Valley, Kimball Junction or Snyderville. But Washington School House is a true Park City experience. Right on Main Street, a

typical mining town road that goes straight uphill through the center of town and then sort of stops, the one-time School House is an authentic relic from Park City’s beginnings, the town’s school, named after George Washington. After several incarnations, it was meticulously remade into a tiny luxury hotel. There are only 12 rooms/suites, but each is beautifully appointed. Besides historic charm, the inn offers modern luxury—a lounge, a heated pool built into the hillside. (Everything in Park City is on a hillside.) WASHINGTON SCHOOL HOUSE 543 Park Ave., Park City 435-649-3800

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PHOTOS (HWY 12) STEVE GREENWOOD/ UTAH OFFICE OF TOURISM; (KIVA KOTTAGE) COURTESY KIVA KOTTAGE

Red rocking N

Nearby: All of Highway 12 is worth driving. A designated Scenic Route (“Ready to Ride”, p. 58), the road twists and turns through some of the most beautifully Martian landscapes in the state. Have breakfast or dinner at Hell’s Backbone Grill,

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a restaurant and farm run by two women—what’s in season in the ground is what shows up on your plate. Right next door is Burr Trail Grill; if you have a highclearance car, drive the Burr Trail over to Capitol Reef.

ote first that there are only two rooms here—so book early. Perched high on a cliff overlooking the Escalante River, the Kottages and adjoining Koffeehouse are between Bryce Canyon and Capitol Reef and between the towns of Boulder and Escalante. You can reserve the rooms together. Family-built and owned, the Kottage is a unique, even odd place to stay.

KIVA KOTTAGE Hwy 12 Between Milepost 73 and 74 Escalante, kivakoffee@infowest.com

PHOTOS (BEST FRIENDS) COURTESY BEST FRIENDS ROADHOUSE & MERCANTILE

Bring a (furry) friend B

est Friends Animal Sanctuary has made the formerly obscure border town Kanab into an international destination. That doesn’t mean the town is crowded, but the romantic idea that pet animals need never be killed

has won the hearts of animal-lovers everywhere. The Sanctuary, right outside Kanab in Angel Canyon, has offered on-site accommodations for years; now they own their own hotel in town. Of course pets are welcome in all 40 rooms and suites. The hotel has a fenced dog park, a dog splash zone and a dog washing station and you can book off-road tours and tours of the Sanctuary itself from here.

BEST FRIENDS ROADHOUSE & MERCANTILE 30 N. 300 West, Kanab 435-644-3400

Nearby: Volunteer at least part of a day at Best Friends Animal Sanctuary—you’ll better appreciate the work done here by socializing with the animals— parrots, dogs, cats, rabbits, horses, pigs and other fourlegged folks who need a friend. Hike Peek A Boo Slot Canyon, or hire a guide to show you this and other red rock wonders (like Buckskin Gulch) too numerous to mention. A few miles up the road is Coral Pink Sand Dunes State Park. stateparks.utah.gov/ parks/coral-pink/

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Luxury and quirkiness can co-exist. Y

ou can see Utah’s mining history in the very walls of this odd and thoroughly charming building where you go downstairs to enter. Originally built before downhill skiing became a big sport, when mining was the main business in the Albion Basin, the simple stone walls can be seen in several rooms through the current luxe décor and the views from the back of the building are of steep, undeveloped evergreen-covered mountains. In 1878, J.G. Stillwell—manager of Emma Mine—converted the building from a general store to a post office which his son operated until his father died in 1929. By 1938, Alta was becoming a well-known ski area and the old post office followed suit, gaining the new name Snowpine Lodge. This little gem is quirky—full of personality and luxury at the same time. SNOWPINE LODGE 10420 Little Cottonwood Rd Suite #1, Alta, 801-742-2000

Of course, nearby Alta Ski Resort is one of the most famous in the world. Utah’s unique powder-snow and the resort’s no-snowboard policy make it an ultimate destination for ski purists and a great ride for anyone who loves classic

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skiing. But summertime in this area is equally stunning: A summer hike through the Albion Basin is a showcase of mountain wildflowers—lupine, fireweed, columbine, Indian paintbrush and sunflowers crowd the alpine meadows.

PHOTOS COURTESY SNOWPINE LODGE

Nearby:

Ride into the sunset

PHOTOS COURTESY GOULDING’S LODGE

ou might get a sense of deja vu as you approach Goulding’s Lodge—Monument Valley, the landscape around the lodge, has been the backdrop of many of Hollywood’s classic Westerns, including John Ford’s Stagecoach. The iconic red sandstone formations and Monument Valley are part of the Navajo Nation; when sheep trader Harry Goulding was shopping for a home and a job back in the 1920s, the land belonged to the Paiute Indian Reservation. But when the reservation got relocated Harry and his wife Leone, “Mike,” immediately bought it and set up a trading post. After Hollywood got interested in Monument Valley, the trading post evolved into a lodge and restaurant. GOULDING’S LODGE 1000 Goulding’s Trading Post Rd., Oljato-Monument Valley 435-727-3231

Nearby: Goulding’s itself houses a cinema, Earth Spirit Theatre, that screens John Wayne westerns and documentaries about the formations in Monument Valley and the Navajo Nation—Monument Valley Navajo Park is part of the Navajo Nation and

straddles the Utah-Arizona state line. At the visitors’ center, you can see the familiar Mitten Buttes and Merrick Butte. Purchase guided tours from Navajo tour operators, who take you to otherwise off-limits sites like Ear of the Wind and other landmarks.

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Nearby:

he Compass Rose Lodge only has 15 rooms but it offers the entire universe as ambiance: Opened last year, the Compass Rose has an amenity you

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never see listed in travel guides. Forget Magic Fingers, in-room WiFi and fancy spas. This small (15-room) boutique is one of two hotels in the country built around a high-tech telescope—Huntsville Astronomic and Lunar Observatory. Guests can explore Ogden Valley’s nearby International Dark-Sky Park in great detail, see the rings of Saturn or Jupiter’s Galilean Moons and other spectacular deep-sky objects including galaxies, nebulae and globular clusters invisible to the naked eye. Visitors can even take a snapshot of the galaxy home with them. Each of the unique, carefully crafted rooms its one-of-a-kind—owners Jeff and Bonnie Hyde have combined a steampunk sensibility with farmhouse coziness to create a space like no other. Free WiFi, breakfast and bicycle rental are all available.

COMPASS ROSE LODGE 198 S. 7400 East, Huntsville, 385-279-4460

PHOTOS COURTESY COMPASS ROSE LODGE

Vacation, the universe and you.

Ogden Valley is just as scenic but a bit less traveled than other Utah mountain valleys, but offers all the same recreation: skiing, hiking, biking, paddleboarding and golfing, depending on the season. Close to Compass Rose Lodge is the infamous Shooting Star Saloon which at 140 years old claims to be the oldest bar west of the Mississippi. This may or may not be true, but it is legendary and so are its burgers—the shooting star burger has two pieces of knackwurst on top of the patty. This is a real saloon—adults only. 7350 E. 200 South, Huntsville, 801-745-2002

Nearby:

PHOTOS (BLUE BOAR) COURTESY BLUE BOAR; (HOMESTEAD CRATER) UTAH OFFICE OF TOURISM

Near town, the Homestead Crater, a geothermal hot spring is so deep they teach SCUBAdiving in it. But you don’t have to SCUBA to enjoy it—stroll there on an underground walkway and swim or snorkel or just soak in the warm mineral water. In winter, Midway is home to a huge ice castle—room after room of lit sparkling ice.

Alpine nights in Midway T he pseudo-Tyrolean inn fits right into the valley around Midway, Utah. The area was settled by Swiss who converted to the Church of Jesus Christ of Latter-day Saints and moved to the alpine valley reminiscent of their homeland. But Blue Boar has turrets, wrought iron balconies and everything a Holiday Inn doesn’t. It’s authentic—crossbows on the walls, alpenhorns in the hallways and schnitzel on the menu of the excellent restaurant. Rooms are quaint, furnished with European antiques and many have fireplaces.

BLUE BOAR 1235 Warm Springs Rd., Midway, 435-654-1400

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Pointe Taken (FRONT) PHOTO COURTESY BALLET WEST; (REAR) LINDA SMITH , PHOTO BY MARK WAGNER

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GEORGE BALANCHINEâ&#x20AC;&#x2122;S APOLLO, PHOTO BY BEAU PEARSON

Why is Utah a hotbed for dance? B Y

H E A T H E R

H A Y E S

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his athletic, old-school swagger. Eclipsing the polite applause usually reserved for ballets, the crowd’s roar implied an even deeper level of devotion. Fairchild, after all, is a hometown hero—another dance celebrity born, raised and professionally trained in Utah.

A Deseret Dance Mecca

Fertile Ground: So,Why Utah?

“Utah has a unique history that nourished dance,” Repertory Dance Theatre (RDT) Artistic Director Linda Smith says. “The Native Americans established a long tradition of dance followed by the Mormon pioneers, who built a theater before they built their temple.”

PHOTO CREDIT TK

That dance would take root in Utah’s desert soil and become a wellspring for the art form has long baffled industry insiders. “The first time we came here, we thought: what is going on in this state?” TV personality Mary Murphy told reporters during a 2012 interview when explaining why her top-rated reality show, “So You Think You Can Dance” frequented Salt Lake City. “We don’t know, but we love it here.” It’s understandably startling to outsiders that Utah is a dance hotspot. We’re relatively small, yet boast a

top-tier ballet company, the nation’s first repertory dance company, the first school of ballet at an American university, the world’s largest ballroom dance program and multiple powerhouse studios that crank out more pro dancers than Dirty Diet Cokes at a Utah soda chain. The National Endowment for the Arts says Utah creates and performs more art than any other state, and ranks third in the nation for attendance at live music, theater and dance performances. Seems we not only create an abundance of dance—we consume an abundance of dance, too. CRIPPLED UP BLUES BILL EVANS, PHOTO BY SHARON KAIN

Robbie Fairchild has achieved rockstar status. Even for someone who leaps for a living, he couldn’t have anticipated how his jump from principal dancer with the New York City Ballet to a starring role on Broadway would change his life. Doors have opened not only on stage but on every conceivable screen, from Hollywood to Netflix to morning shows and Instagram. During a recent guest solo performance with Ballet West, his lightning speed footwork resembled a stone skimming water, his jawdropping leaps suspended gravity and his dazzling smile underscored

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PHOTOS COURTESY BYU BALLROOM DANCE COMPANY

77 Mormon settlers, Smith says, didn’t reject the body and didn’t see dance as sinful. In fact, they saw it as divinely interconnected with the mind and spirit—unlike many austere puritanical communities at the time. Singing and dancing were used to mark all special occasions, and every church member was expected to participate. A progeny of those settlers, Ballet West’s Bruce Caldwell, current Ballet Master and Company Archivist, recalls growing up amidst a continual stream of ‘road shows,’ plays and festivals within the church during his 1960’s childhood. “People threw their lives into these things—the programs had a real showbiz feel.”

A Modern Prodigy & Vaudeville Star Riding the community’s arts-loving tide, it was during the 1960’s that Utah’s reputation as a hotspot for dance crystallized. Modern dancer Virginia Tanner and

ballet dancer Willam Christensen didn’t have much in common—other than that they both hailed from Utah, refined their art with dance pioneers in New York and returned to their hometown as builders. “She was a magician-queen...with technique born of skyrockets and mud puddles, of butterfly wings and kangaroo jumps,” a former pupil, Rosalind Pierson, wrote when describing Tanner and her first-of-itskind dance curriculum for kids. Celebrating unshackled, naturebased movement, Tanner’s newly formed Children’s Dance Theater garnered national attention, touring extensively and putting Utah on the map for dance. She was a ‘magicianqueen’ in many respects, as it turned out. Upon learning that the Rockefeller Foundation sought to decentralize the arts in America, she convinced it to set its sights on Utah’s nucleus of talent for the foundation’s great experiment. “I’ll never forget that moment when I realized I would be paid a living wage as a dancer—a 52-week contract,” says Smith of the seed money granted

to Tanner for the creation of America’s first repertory dance company, RDT. “The foundation felt that to pay dancers was to dignify the profession.” Around the same time, Christensen, a former vaudeville star from Brigham City who founded San Francisco Ballet, moved back to Utah and created a full-fledged ballet department at the University of Utah—another first of its kind. Encouraged by Tanner’s success, he approached the Ford Foundation in hopes of securing a grant for a professional ballet company, and the genesis for Ballet West was formed.

Dance on Every Corner A flood of professional companies have followed—from Ririe-Woodbury to Odyssey Dance Theatre to BYU Ballroom Dance Company to Ogden’s Imagine Ballet Theater. With a statewide push for dance exposure in K-12 curriculum—thanks

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REPERTORY DANCE THEATRE COMPANY 1966-67, COURTESY REPERTORY DANCE THEATRE

to strong voter support for the Zoo, Arts, and Parks tax—interest from incoming students remains high, fueled when kids see their favorite dance celebrities as framed alumni on studio walls. Salt Lake’s Ballet West Academy has launched hundreds of dance careers. Companies such as Dance Impressions in Farmington and Creative Arts Academy in Bountiful have seen students turn into overnight TV celebrities—but none more so than Orem’s famed Center Stage and The Dance Club. Feeding the reality TV dance craze for nearly a decade on “So You Think You Can Dance’ followed by ‘Dancing With the Stars,’ Oremnative Chelsie Hightower trained at Center Stage, as did many other DWTS celebrities including Derek and Julianne Hough. Her decision to return home in 2013 to pursue a career in teaching and choreographing allows her to mentor the next generation and continue the legacy of top-notch training in Utah.

COV ID-19 and the Future of Utah Dance With the uncertainty in the performing arts created by the COVID-19 pandemic, will Utah’s dynamic dance scene survive? “We have been encouraged by the amount of folks buying season tickets for next year,” says Ballet West’s artistic director, Adam Sklute. “We’ll get through this.” RDT’s Smith agrees, but says if Utahns want to keep seeing great dance, their support is paramount during the crisis. “If you can, keep your season subscriptions and be flexible about start dates. Donate if possible means,” she says. “It’s up to us to keep this legacy alive.”

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The Covid-19 pandemic has slammed Utah’s dance organizations due to event closures and postponements. Unable to offer audiences its scheduled programming, companies are finding other ways to present dance: Ballet West: Virtual classes for healthcare workers and virtual library of works Ririe-Woodbury: Free virtual classes for the community

Repertory Dance Theatre: Online courses for teachers and virtual classes Wasatch Contemporary Dance Company: Online viewing of past performances SBDance: Free “curbside” performances by appointment

79 BRAGGING RIGHTS The word is out: the beehive state is a dance hotspot. Just watch any dance reality show and you’ll hear “Utah” uttered again

(FRONT) SB DANCE PUSHERS, (REAR) SB DANCE SLEEPING BEAUTY, PHOTOS COURTESY SB DANCE

and again. Here are some other bragging rights: REPERTORY DANCE THEATRE: First repertory dance company in the U.S. BALLET WEST: A big-budget, top tier ballet company with the rights to America’s oldest “Nutcracker” BYU: World’s largest university ballroom program U OF U: Oldest university ballet department in the U.S. RIRIE-WOODBURY: one of the earliest contemporary dance companies in the U.S. CHILDREN’S DANCE THEATRE: One of the world’s first creative dance studios for children

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PHOTO COURTESY MODERN WEST

Women in Art . . . . . . . 82 Literary Arts . . . . . . . . . 83 Screen Prints . . . . . . . . 84

DIAMOND VALLEY Rebecca Campbell Modern West’s exhibit “Right Here Right Now” celebrates the anniversaries of women’s suffrage and the 19th Amendment by showcasing women artists and images of women in a multiplicity of styles and settings. Here, Rebecca Campbell elevates the mundane but teary task of chopping onions with a beatifying cacophony of color.

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Cream Nude II After Matisse Liberty Blake

The Year of the Woman It’s only taken a century or so to get here. BY MARY BROWN MALOUF

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PHOTO COURTESY MODERN WEST

n a year of raising awareness for minorities, Modern West’s current show “Right Here Right Now” shines a light on women, the biggest minority in the world. Black men were given the franchise in 1870 and even though years of abuse, Jim Crow laws and prejudice kept the Black vote suppressed, it’s interesting to remember that women—of any color—weren’t given the right to vote until 1920. This is the 150th anniversary of women’s suffrage in Utah and the 100th anniversary of the 19th Amendment. And Modern West Fine Art is celebrating with an exhibit by and about women. The biggest piece—60 feet long—is “Work in Progress Mural” a cooperative work between Jann Haworth and Liberty Blake, mother and daughter, 300 stencil portraits created by more than 250 local and national contributors. This international crowd of women are historical and contemporary, but all were a catalyst for change. The rest of the gallery belongs to 20 contemporary artists, from Utah or related to Utah—Trent Alvey, Christine Baczek, Liberty Blake, Pam Bowman, Sandy Brunvand, Rebecca Campbell, Shalee Cooper, Al Denyer, Stefanie Dykes, Angela Ellsworth, Kiki Gaffney, Jann Haworth, Amy Jorgensen, Lenka Konopasek, Sara Lindsay, Jiyoun Lee-Lodge, Pia Van Nuland, Jean Richardson, Wren Ross and Laura Sharp Wilson. Their work is a compendium of medium, style and point of view. Liberty Blake’s oblique collage references Matisse’s portraits of his wife and hints at the anonymity of womanhood. Rebecca Campbell’s painting, “Diamond Mountain” is a direct portrait made lush and complicated by the bold brushstrokes— the paint itself expresses the complexity of the person within the deceptively simple woman, a modern Mona Lisa, complete with mysterious smile. The show is open July 17–September 10, Tuesday–Saturday, 10 to 5 p.m. In addition, the exhibition will travel to the Southern Utah Museum of Art this coming fall. Modern West Fine Art, 412 S. 700 West, SLC, 801-355-3383. modernwestfineart.com/ current

The book and... Letting new light into the literary arts BY JEN HILL

isa Bickmore was working on her fourth book when she met some challenges and limitations in the by-now-familiar but alwaysarduous traditional process of publishing. She was inspired to take a different route. As member of literary arts and film boards, a writer and avid reader, Bickmore noticed an increasing number of authors who were supplementing their books with links to digital and other modal content. She was especially inspired by an interview with the indigenous American poet Jake Skeets

ONE THING REALLY IMPORTANT IS TO REALIZE THAT BEING RECOGNIZED IS VALIDATING, BUT YOU HAVE TO DO IT FOR THE REASONS THAT ARE INTERNAL TO YOU.

PHOTO COURTESY LISA BICKMORE

–LISA BICKMORE about the photo on the cover of his book, “Eyes Bottle Dark with a Mouthful of Flowers.” The article explored the reasons the portrait of his uncle—murdered two months after the picture was taken—was chosen, and delves into the complexity of the project and Skeets’ writing. Bickmore shares, “I realized that other people might not have bumped into that essay, and how much more interesting the book would be to those who encounter that material.”

BIO

Her ideas led to the foundation of her own literary press. She gathered a board of diverse and leading-edge literary artists to help build a new expanded way to engage readers from multiple entry points: visual, spatial, gestural and alphabetic. The goal is to enrich the printed word with video interviews, audio content, readings and insights that go along with the poems. She calls the idea “the book and.” The press’s metaphorical name, Lightscatter Press, was inspired by her father’s work as an optical physicist: “When light encounters an object, it bends and scatters: as a form of energy, it passes through the air, then shifts and deflects in ways not entirely predictable.”

NAME: Lisa Bickmore (publisher, professor English SLCC) BLOG: hightouchmegastore.net WEBSITE: lisabickmore.com AUTHOR OF THREE BOOKS OF POEMS: Haste (Signature Books, 1994), flicker, 2014 Antivenom Prize from Elixir Press, and Ephemerist (Red Mountain Press, 2017), published in Tar River Poetry, Sugar House Review, SouthWord, Hunger Mountain Review, Terrain.org, Quarterly West, The Moth, MappingSLC.org. In 2015, ‘Eidolon’ Ballymaloe International Poetry Award.

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Artsy Adaptation When art venues close, online sales can boom. BY JEN HILL

And a mural, too. Evan Jed Memmott and Isaac Hastings pulled out the rollers and brushes to give their mural at Clever Octopus (2250 S. West Temple,) an upcycled arts and crafts business, a more “screen-printed” look and feel, using a technique that is more common to their method of spreading ink than mural painting. As explained by Isaac, “We were able to achieve texture and dimension, not by shading or traditional spraying, but with only a few colors. The illusion of depth is from the spacing between lines, or from the placement and proximity of dabs or dots of paint.”

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PHOTOS COURTESY ISAAC HASTINGS

n the beginning, Issac Hastings found himself in a collective space with a bunch of different artists and thought that being a painter was the only way to go about his work as an artist. Later, wanting to explore other options, he came across a screen printing press shop and was pulled in by the medium of ink, how tactile it was, how altering the layers and amount of ink could change the look, and began to pursue designing his own T-shirts. With his first design, Isaac was invited to set up a table at an open studio event and quickly sold out: IHSQUARED was born. A participant in Craft Lake City for 10 years in a row, for several years he also traveled the arts festival circuit all around the country. Then COVID hit. Now Isaac sells his original tees and tapestries online—ihsquared.com. Recently he added a tarot deck. And fortunately, while art and music festivals were canceled, online sales continued to climb. For a closed event in Seattle, Isaac announced an exclusive sale for those living in Washington, and the response was favorable, “Folks usually wait to see me in person versus buying online. This was the biggest feeling of love ever, to fill orders and be supported, it was awesome.” Isaac explains his dark-themed or even frightening designs: “I find a lot of beauty in the increments of life. We’re here as long as we are here—experiences have made me appreciate the life death balance. I love ecosystems, the grim reaper in the form of the vulture to clean up the bones and also allowing things to survive and thrive. Sometimes it’s gnarly and scary, but such is a part of everything.”

The 2020 Audi Q3

Closer than you think; better than youâ&#x20AC;&#x2122;re used to. 801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe / 25 miles south of Salt Lake

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AVIVA WOMAN

999 E. Murray Holladay Rd., Ste. 204 801-500-0919 info@avivawoman.com avivawoman.com Instagram: @avivawoman

rom her own personal experience seeking a place to address intimate concerns, Suzi Sands Founder and CEO of Aviva Woman felt there was a gap in women’s health. She found that conventional medical clinics lack the skills and the time to take on many vital and common feminine health issues like libido, sexual function, hormone imbalance and low energy, and don’t provide a comfortable setting that allows women to talk freely and openly about such concerns. Suzi’s background includes a degree in biology—she was later drawn to esthetics and was part of the opening team to develop the Montage Deer Valley Resort Spa. After that experience, Suzi was inspired to create her own specialized center, Aviva Woman—a place for women to comfortably address intimate concerns in the warmth of a Forbes star spa with the clinical treatments of health care services. To put guests at ease during the initial assessment, they take a less formal, more soothing approach, as Suzi says, “We wish to create a 5-star experience from start to finish, setting the tone and putting our guests at ease so that they can openly discuss with us various options.” “It’s more than just about your cosmetic appearance. We make sure that couples and women are comfortable talking about desire and the healthy romantic relationship that is essential for intimacy,” Suzi says, “We listen and create a path to treatment that may include a variety of options from intimate care procedures such as ThermiVa to bio-identical hormone therapy.” Aviva Woman also includes med-spa services such as facials and cosmetic injections with the goal of aging gracefully and naturally whether it be by using Botox or Radio Frequency to address fine lines and wrinkles. As an exciting addition, Aviva Woman now offers IV infusions like Glutathione, a super powerful antioxidant that can help support a strong immune response, and ties into improving energy levels, helping you to feel your healthiest and best. Suzi says, “As a free radical scavenger, Glutathione aids in keeping the skin and hair healthy, promoting a better night’s sleep, and reviving energy so we have the time and desire to keep our relationships strong.”

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ANGELA H. BROWN A

CRAFT LAKE CITY 230 South 500 West, #125, SLC 801-906-8521 info@craftlakecity.com craftlakecity.com IG @craftlakecity

ngela H. Brown realized that she had magic on her hands back when SLUG Magazine launched the first Craft Lake City DIY Festival, 12 years ago. Since then Craft Lake City has become a separate organization, a non-profit that supports artists, creatives, and makers with its signature festival and with events and educational resources year-round. This year, however, the Craft Lake City team had to dig deep to keep that magic going. Last April, all the big major national events were canceling and we had to make a hard decision about our August festival,” she says. “It takes all year to plan Craft Lake City and if we got to August and had to cancel, that would be the end of us. We knew we had to come up with another way.” That way, in signature AHB style, was to think big. Really big. Last August, Craft Lake City launched its first-ever Virtual DIY Festival and designed an entire virtual reality platform to make it happen. “Lots of festivals were going to basic sort of shopping websites,” she says. “But our team dreams large. We had no idea how we were going to do it at first but we were able to build a 3D virtual reality experience that allowed guests to interact directly with our vendors live during the event. It was amazing.” During the event, which was offered free from Aug. 7-9, each artist designed their own virtual gallery and was “present” in their space through a virtual avatar. Patrons could create their own avatars and stroll through the event space, stopping into the various galleries and viewing the wares. Angela says she’s taken the pandemic as an opportunity to find new ways to help creatives share their art. In addition to the new model for the DIY Festival, Craft Lake City has opened its Craft Lake City Academy, a series of courses that teach artists how to do the business side of their work. “They don’t teach business in art school,” she says. “But if you are an artist you are also a business owner. We want to help these creators be successful.” Craft Lake City, in partnership with Google Fiber, also created a series of STEM DIY projects that educators can use in their online classrooms for free, and are also available for parents. These projects focus on Title 1 school kids and are designed around supplies that don’t need to be bought or cost very little, she says. “I’ve always wanted to be a part of making SLC the city where I want to live,” she says. “After 20 years of publishing SLUG magazine and 12 years of building Craft Lake City, I am proud to see so much positive change in our community and I’m not slowing down!”

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PAM MARCH A

midst the unexpected changes of 2020 here is a bit of good news! After 44 years there has been a changing of the guard at Every Blooming Thing. Pam March, treasured owner of Every Blooming Thing, leaves the store in the creative and capable hands of Robert Upwall. Pam strived for Every Blooming Thing to be more than just a flower shop. “It was love at first creative exchange when Robert came onto the scene 20 years after its creation”, said Pam. The pair’s innovative approach, standard of excellence, support and participation in the Utah Arts scene truly set Every Blooming Thing apart. “Robert from the start was the obvious choice as successor,” she said. Now the dreams once imagined by both are fulfilled. As Robert takes the helm we anticipate the best is yet to come. “The one guiding constant is that Every Blooming Thing feels like home for me, our team, and most importantly our customers,” says Robert. “We are a part of the emotional highs and lows of the lives we touch—the gift we receive in return is the lives we connect with.”

EVERY BLOOMING THING “ADDING A PERSONAL TOUCH IS PART OF

EVERYTHING WE DO, FROM OWNERSHIP TO

MANAGEMENT, FROM RECEIVING AN ORDER ON THE PHONE TO THE DRIVERS WHO

DELIVER TO YOUR FRONT DOOR,” AND ADDS, “BECAUSE WE LOVE WHAT WE DO—THAT’S WHAT MAKES US, US.”

—PAM MARCH

1344 S. 2100 East, SLC 801-521-4773 Everybloomingthing.cc IG: @everybloomingthingslc

Here is to their next 44!

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MARA MAZDZER M

FUSE WEDDINGS & EVENTS 918 S. 500 West, Suite C, SLC 801-512-2075 ignite@fuzeweddingsandevents.com fuseweddingsandevents.com IG @fuseweddingsandevents

ara Mazdzer’s Fuse Weddings & Events is still hard at work finding ways to help their clients find meaningful ways to celebrate their most important events safely. “Due to the pandemic we’ve shifted from events with big guest lists and really refined our approach to celebrations in an intimate application,” Mara says. “We’ve gotten really creative in our planning to ensure these intimate celebrations are full of just as much love, joy and merriment as a traditional wedding would be pre-COVID.” For example, the high-profile wedding of a Fuse client who coaches in the NBA had to be re-planned in just 17 days after the groom learned he’d be going to Florida for the duration of the basketball season. “The original wedding date in August was no longer possible,” Mara says. “So the bride brought us on board to make it happen.” Mara founded Fuse Weddings & Events 11 years ago. The boutique event planning and design studio based in Salt Lake City specializes in destination-Utah weddings in Park City as well as social and special events across the state. She prides herself on creating specialized experiences for her clients and their guests. “We spend a lot of time getting to know our clients on a personal level, which allows us to infuse their celebration with personal touches and nods to their relationship, experiences together, and plans for the future,” Mara says. “It’s not uncommon for us to receive emails from guests after an event letting us know that they saw or experienced something extraordinary for the first time at our event.” Mara got into the event business as a private event coordinator at a nightclub space downtown that worked very closely with the Salt Palace Convention Center. She had the opportunity to work with big-name companies like Chevron Oil, Brooks Running, Jansport and Dell Computers. “Corporate clients are always looking for unique ways to brand an event and make it unique, so much of that has carried over into my social event design,” she says. “My parents and I are Romanian, we immigrated to the US when I was really little. Although I grew up in Utah, I spent my childhood at gatherings full of food (always so much food!), friends and family. My love for bringing people together started at a really young age. I love to celebrate and I’m very sentimental. Having the opportunity to make a career out of marrying those two passions has been incredibly rewarding.” So what else is new? “We’ve widened our service offerings to include options that allow for the re-planning of an event that would have been elsewhere or would have been larger but has to be reconsidered to take place on a different date, with fewer guests, or in a completely different location.”

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KRISTIN ROCKE T

he K. Rocke Design team continues to be innovative and imaginative—they are inspired by their clients to develop some of Utah’s most unique and beautiful spaces. As our world and the way we go about our daily life changes, they strive to really listen. The K. Rocke team recognizes the importance of making the most of your surroundings, and that your life and style can be brought together in the most harmonious way. Principal and owner Kristin Rocke says, “As originative designers, we are most happy and energized in the collaborative process with our clients in manifesting the home of their dreams.” K. Rocke Design started with the desire to elevate interiors by pairing the finest finishes with true freedom in design. K. Rocke is not subject to a particular furniture company, architecture firm or individual builder, which opens up new and exciting possibilities. Their team provides a wide and diverse background, always growing and learning by taking on new challenges, never looking backward. Kristin says, “As leaders, we are the ‘get it done’ type of people, and our hard work is coupled with talent and taste. In an industry packed full Bringing local artistry and vibrant of creative people, it’s part of what makes us influence to interiors, so many truly stand out.” points of interest come together With an impeccable portfolio and over to bring your home to life. Glass 17 years as an NCIDQ Interior Designer, House is a gift-finding paradise, Kristin Rocke has noticed that this year the from contemporary art, light trend is noticeably more toward multiple fixtures, rugs and eye-catching residences. “Our clients trust us to push the gift baskets—this retail shop and envelope and take them somewhere unexexpanded online store brings it all pected, knowing that each project ultimately together. represents their individuality,” she says, www.glasshouseslc.com “Our women-led team is continually paying @glasshouseslc attention to what’s going on around us to discover the ideal design for our clients.” Kristin says, “The most rewarding part of excellent design is in its final presentation when all components come magically together, bringing out both the best in the home and those living there.”

GLASSHOUSE

K. ROCKE DESIGN 3910 S. Highland Dr., Millcreek, UT 801-274-2720 hello@krockedesign.com Krockedesign.com IG @krockedesign

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TIFFANY COLAZZI T

NAME DROPPERS 3355 S. Highland Drive, SLC, 801-486-1128 2350 East Parleys Way, SLC, 801-474-1644 info@shopnamedroppers.com shopnamedroppers.com Instagram: @namedroppers

iffany Colaizzi’s love for fashion became a reality when she founded NameDroppers more than 25 years ago. Tiffany is a third-generation retailer, so opening and operating NameDroppers comes very naturally to her. At 22 years old, Tiffany opened the first NameDroppers location in Salt Lake City. Now with two locations, Tiffany is excited to announce the launch of her new online store, www. shopnamedroppers.com, which is updated daily as the new merchandise comes in. NameDroppers is Salt Lake City’s premier destination for designer consignment, specializing in curating high-end merchandise and reselling at a fraction of the retail cost. When you are shopping at NameDroppers you can feel Tiffany’s passion for fashion; you can walk in confidently knowing she can find you exactly what you’re looking for. Not only can you expect to see the most current fashion trends, but you can also count on finding quality merchandise, along with a highly personalized shopping experience. “I love the interaction I am able to have with my clients on a daily basis,” Tiffany says. “Due to my extensive experience in the industry, I have become an expert stylist. I am able to dress any person that walks through my doors.” Although NameDroppers has been in business for 25 years, the wave of the future is sustainable shopping! At NameDroppers you can get your favorite designer goods while also saving money and contributing to the sustainable fashion movement. With more than 20,000 consignors from all over the United States, Tiffany and her team select the best of the best clothing, shoes, jewelry, handbags and specialty designer goods to stock its two locations. “Our clients can count on us to always provide them with exceptional quality and service!” she says. “Our stores carry merchandise from all over the country, which allows us to have diverse and constantly changing inventory.” What’s New? NameDroppers’ recently got a facelift! So look for the beautiful new white building on 3355 S. Highland Dr. New hours at both locations are 11 a.m. to 6 p.m. Monday through Saturday. NameDroppers holds big end-of-the-month sales the last Thursday, Friday and Saturday of every month at both locations. NameDroppers has increased its social media presence by showing new, daily arrivals on their Instagram stories, definitely worth checking out! (@namedroppers). Don’t forget to check out NameDroppers’ new online store for new daily arrivals: www.shopnamedroppers.com.

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ANN OLSON A

PARK CITY BLIND & DESIGN PARK CITY BLIND & DESIGN OFFERS LOWCONTACT, SAFE SERVICE VISITS FROM A

PROFESSIONAL AND HIGHLY TRAINED STAFF.

THEIR PRODUCT AND DESIGN SHOWROOM AT KIMBALL JUNCTION IS ROUTINELY UPDATED WITH THE LATEST PRODUCTS AND FABRIC

CHOICES ON THE MARKET. IN ADDITION TO SUMMIT AND WASATCH COUNTIES, THEY

SERVICE CLIENTS ALL ALONG THE WASATCH FRONT AND THE ST. GEORGE AREA.

1612 Ute Blvd. #109, Park City 435-649-9665 info@parkcityblind.com parkcityblind.com IG @parkcityblindanddesign

s far back as 1996, Ann Olson assisted her husband, Clint, in the window covering business. But in 2017 the couple purchased Park City Blind & Design from the original owner, who had decided to retire. With the additional demands of owning the business, Ann took on a more involved role with what had suddenly become a thriving family business and she has never looked back. “Clint brings his 30-plus years of experience, while I bring a fresh new perspective and passion for interior design,” Ann says. “I’ve also been involved with creating and continually updating our expansive product showroom, overseeing the photography of our finished projects and our social media marketing. It has been and continues to be great and rewarding to work as a team. The combination of skills, experience and the expertise of our team, our relationships within the design industry, along with our local presence in Park City, separate us from any of the competition in our marketplace.” Specializing in high-end, custom window treatments for a discerning clientele, Ann is confident when she says, “when someone chooses Park City Blind & Design, they are choosing a company totally committed to providing the latest designs and innovative, high-quality products, expertise implementing those products for each situation and impeccable service for each customer. Simply put, our goal is to be the very best in the industry.” Ann says that the circumstances surrounding the pandemic slowed business initially but they’ve seen it return, often because clients have found themselves at home more often and want to make fixes and improvements. “People are looking around at their living spaces wondering ‘why didn’t that bug me before?’ and now they’re wanting to make changes to improve the comfort and style of their homes. Window treatments are often an easy and very effective cosmetic fix, so we’re seeing a lot of that.” Ann also notes that more and more customers are requesting motorized window treatments, which over the last few years have significantly improved in quality and reliability, along with lower pricing. “We have customers telling us how awesome it would be if they could just push a button to control all 8 or 9 shades at once, rather than having to pull a cord on each shade,” she says. “I think people are more interested now and are taking the time to research and find ways to make elements of their home more convenient and comfortable. We are thrilled and very happy to help.”

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AMY CRAWLEY A

PARKWAY AVENUE DESIGN & MERCANTILE 1265 E. Draper Parkway, Draper 801-987-8164 parkwayave1265@gmail.com Parkwayavenuedesign.com Instagram: @parkwayavenuedesign

fter 15 years of being an interior designer and curating beautiful living spaces for her clientele, Amy Crawley created and founded Parkway Avenue Design and Mercantile, a full-service design firm, furniture boutique and showroom. From classic to contemporary and a vast array of other styles she offers a balance of beautiful custom made upholstery, handcrafted accessories, charming new and vintage rugs and many more original pieces. Her goal is to inspire her customer to find that perfect element that will enhance their space and provoke a new found love for their home. Celebrating their first year in business just this last April, Amy has decided to take that next step and expand to an online store. Not only does she offer the many beautiful pieces she currently carries but she will be adding customized gift boxes and E-Design services. She and her team of design professionals can cater to any style—traditional, rustic and modern. Each one of them is skilled in creating stunning designs under a variety of different budgets, styles, and timeframes while remaining committed to helping their clients reach the best version of their overall vision. “At first, we gather information from you to learn what you envision for your space, and then we create a beautiful and functional custom design plan.” Amy explains, “Our E-design service is a simple, affordable option for those who desire direction with their design but don’t mind taking on more of the legwork. Like a DIY, it allows an affordable alternative to our full-service designs.” “I enjoy the process of getting to know my clients, finding their specific desires, the functionality of their day to day living, and understanding what their expectations are. It’s a collaborative process of collecting ideas, presenting key furniture pieces and coming up with a timeless and beautiful design.” Amy says. “I love working with people, I really enjoy the challenge of tackling issues and discovering aesthetically pleasing solutions. There is nothing better than the overjoyed faces of my clients when they see the end product and the gorgeous space we created. It’s absolutely amazing to be a part of this process.” In addition to launching their own e-commerce store, Parkway Avenue also specializes in original flower and succulent arrangements, which can be seen at their shop as well as through all of their designs.

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LISA SHEARER W

ant to create a stylish, affordable and inviting space that works with your lifestyle? Shearer Designs can help you create a room or home that will be satisfying for years to come. Lisa Shearer, the principal designer and owner shares that her passion for residential design started early, “My father was from the old school of designing, drafting and building custom homes, from start to finish.” Shearer uses her extensive knowledge of structures and layout, as well as her project management skills to flawlessly navigate between the technical and creative sides of the design world. Shearer Designs teams with local building contractor Arden Jensen, owner of Red Diamond Construction, and Alexandra Alexander, owner of Alex Avenue Photography, who is known for outstanding stage photography for those who plan to place their homes on the market. Whether you are remodeling and need a simple design plan for a single room or you are starting from scratch on a new home, the expert team at Shearer Design is ready to help with projects at any phase. “The key to excellence in any design comes from listening to the clients’ needs and incorporating their desires into a stylish and functional space,” Shearer says, “As a guiding principle, my passion is in home remodeling, from designing complicated spaces with 3D renderings to working with clients in finding new and innovative products that uniquely combine style along with utility.” It’s in the details, as small changes can breathe new life into existing ones, Shearer says, “Splurging on a few items such as lighting, lamps, fresh bedding and pillows, or adding new color or texture from a wallpaper can enhance the beauty and mood to a bedroom that needs a reboot.”

SHEARER DESIGNS

6300 Sagewood Drive, Suite H105, Park City 435-901-1186 shearerdesigns.com Instagram: @shearerdesignsllc

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AMY HARTMAN T

SOLSTICE HOME HEALTH & HOSPICE “I WOULD LIKE TO TELL YOU ABOUT OUR

HOSPICE TEAM OF ANGELS. WE COULD NOT HAVE ASKED FOR ANYTHING MORE FROM

THESE BEAUTIFUL WOMEN. THEY WALKED

US THROUGH THE END-OF-LIFE WITH OUR

MOTHER WITH SUCH COMPASSION, SINCERITY,

PROFESSIONALISM AND CARING THAT EXCEEDED

OUR EXPECTATIONS. WE HAD SUCH A BEAUTIFUL EXPERIENCE AND WE CONTRIBUTE IT TO THIS TEAM OF HOSPICE ANGELS.”

—JULIE

1250 E. 3900 South, Ste. 301, SLC 1115 S. 900 East, SLC 801-485-1035 solsticehc.com IG @solsticemedical

oday in our country over 53 million family caregivers (approximately one out of five Americans) provide some degree of unpaid care to assist their loved ones. Founded and operated by medical clinicians, Solstice Medical Group is here to provide compassionate high-quality care for older adults through customized and supportive home health care, which includes hospice and palliative medicine. The concept for the business started in 2012, when a nurse, the founder and CEO Amy Hartman, noticed the overwhelming need for a more holistic approach in dealing with home health care issues. With its first office opening in 2013, Amy Hartman and the Solstice Medical team are committed to its ongoing growth and development to ensure not only expert care for their clients but to include care for those caregivers who take on the responsibility to assist them. “Our group utilizes a multidisciplinary approach that provides innovative advances in healthcare while celebrating the human spirit.” The comprehensive medical care team at Solstice empowers caregivers so that they are better equipped to anticipate and manage ongoing and sometimes difficult-to-navigate needs, whether it be physical rehabilitation, pain management or social and spiritual counseling services. We have recently redesigned our locations in Salt Lake City and Ogden with a new location at St. Mark’s Hospital expanded to include a Palliative Medicine Clinic and Inhome Provider Services model. Patients will have access to provider care visits in their home when coming to the clinic becomes difficult. When individuals are in their final stages, Solstice’s Home Hospice Care checks all the boxes, including dealing with personal relationships, spirituality and grief, and helping people through the transition to their final journey. “The inclusion of palliative medical care early in the process provides comfort and quality of life for people while they are living with a life-limiting illness. We help them navigate the health-care system,” Amy says, “Patients need to interact on many levels within the medical system, and our team helps them get to the right place at the right time.”

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DANIELLE LOWER D

UTAH MICRO LOAN FUND 154 E. Ford Ave. #A, SLC 801-746-1180 sday@umlf.com utahmicroloanfund.com IG @utahmicroloanfund

anielle Lower is passionate about helping women entrepreneurs succeed. She has been helping small businesses in different capacities for over 18 years. She believes that thriving small businesses are the basis of a thriving community. Since 1991, the Utah Microloan Fund has helped hundreds of owners make their dreams come true by providing small business loans throughout the state of Utah. Its mission is to empower underserved communities throughout Utah by providing business training and funding to entrepreneurs in start-up and existing businesses that do not qualify for traditional funding sources. For women specifically, the UMLF offers the Synchrony® Banking on Women™ program, a small business course for female entrepreneurs created to empower women in Utah to start or grow their businesses. Offered at no cost because of generous grant funding from Synchrony®, the 15-week Synchrony® Banking on Women™ program is offered twice a year, normally once in Northern Utah and once in Southern Utah. However, because of precautions surrounding COVID-19, the Fall course is being offered online and is open to any resident of Utah. “The women who we have had the privilege to work with through Banking on Women™ know we care about them, their families, and their businesses,” Danielle says. “We create an inclusive environment where women relax, enjoy themselves, and be open to tackling tough subjects. They leave the course with 15 new professional contacts and friends.” More than 200 women have completed The Banking on Women™ course which was designed consciously to replace intimidating business concepts with easy and understandable practices. “We want to take the fear out of finances, put the fun in financial forecasting and create a life-long support group for these women,” she says. Applications are currently being accepted for the Fall 2020 class through the following link: synchrony.com/ banking-on-women.html.

ON THE

table FOOD | DINING

PHOTO COURTESY ARLO

Arlo . . . . . . . . . . . . . . Nicholas & Co. . . . . . . Air Frying . . . . . . . . . . Carson Kitchen . . . . . Tomato Sauce . . . . . .

100 102 104 106 108

Halilbut with fresh vegetables and olive oil potatoes at Arlo restaurant

S E P T / O C T 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

100

on the table

NEWCOMER

You can get anything he wants New Arlo is a true chef-driven gem.

S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 2 0

Milo Carrier

view. Right now, that’s the only part of Arlo that’s open and it’s perfect for the moment. So is the food. Readers always want a two or three word description of a restaurant’s food—that’s how we end up with vague descriptors like Cal-Ital, or Pacific Rim. Arlo’s food, like the best restaurants’, is chef-driven, meaning it’s too personal to sum up that way. It stems directly from Carrier’s life experience: Growing up in Salt Lake; attending the Culinary Institute of America in Hyde Park, New York; working in San Francisco restaurants, living in New Zealand, then returning home. “I view cooking as the easiest way for me to communicate,” says Carrier. So what does this say? Toasted farro, grilled asparagus and chili, sesamealmond aioli. Agnolotti stuffed with potato and aged cheddar with charred peas, potato crisps with fresh horseradish and lemon. Roasted chicken

with broccolini and a sauce of roasted garlic and caramelized buttermilk. To me, these items say American summer—the bitter smoke of the grill, the crumbcrusted chicken with the crunch of fried but no grease, a little heat from the chile and the country tang of buttermilk condensed to sweetness. Nothing here is quite classic American, but the flavors echo Americana and proclaim a farm-to-table ethos without shouting about it. Carrier is moving into his culinary future at a measured pace. “Eventually we want to use whole animals, but we need to wait. I think a lot about the sustainability of restaurants, balancing the input and output. Right now, I’m thinking a lot about my responsibility for risk. People are lingering on the patio—they’re clearly ready to go out again, but we need to be careful.” As with every restaurant right now, the key word at Arlo is pivot. And Carrier knows that’s not a one-time turn—restaurants are going to keep pivoting according to new circumstances in this strange new world. It’s going to be a twirly world,

Arugula salad

running a restaurant for the next year or so. “But right now, I’m concentrating on the now,” Carrier says. And so far, the now is looking and tasting terrific, in my opinion. About the name? Of course, if you’re of a certain age or listened to your parents of that age, you think of “Alice’s Restaurant Massacree” when you hear Arlo, and it turns out that the Carrier’s had a dog named Arlo and a daughter named Alice, so it all hangs together, recalling the spirit of Arlo Guthrie, an American icon, and one that implies a kind of American irreverence. Which might be that two-word summary of this restaurant we were looking for. Of course, you can order to go.

IF YOU GO

ADDRESS: 271 Center Street, SLC WEB: arlorestaurant.com PHONE: 385-266-8845 ENTREES: $$

PHOTOS COURTESY ARLO

ood writers have faves, just like every other diner. In this awful time, as favorite restaurants are struggling and many closing, I feel like I’m losing old friends. I worry about the post-COVID time, when only the big chain restaurants with deep pockets will be left. I worry about a big step backwards in the Salt Lake dining scene which had just earned national prominence. I worry about the little places with big creativity—when money gets tight, creativity takes a back seat to sellability and everyone ends up serving burgers. So the announcement about a couple of new restaurants opening was, actually, thrilling. That one of them, Arlo, is an expansion of a place, The Day Room, I already loved was icing. That the place was opening in the middle of the worst (so far) part of the COVID pandemic seemed crazy. Chef-owner Milo Carrier agrees. His restaurant is in the space formerly occupied by Em’s, which closed in December. “We figured on six months to get everything done, met that goal and here we are, opening at the worst possible time,” he says. “Making the numbers work is a trick. We’re just barely on the right side of viable.” Fortunately, the little house on Center Street has a big, vinecovered patio with a nice sunset

101

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

GUIDE LEGEND E

State Liquor License

Handicap Accessible

Inexpensive, under

$10

Moderate, $10–25

Expensive, $26–50

O ININ

Very Expensive, $50+

2A 019 D WAR

2019 Salt Lake magazine Dining Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

Quintessential Utah

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING Bambara Chef Nathan Powers makes

decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com EG� LLL–MLL

Grand America Grand America

Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-2586708. grandamerica.com EGN

HSL 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

SEPT/ OCT

Listings

splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com EGLLL–MLL

reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-5320777. pagoslc.com EGM–N

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

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

HAofLL

Log Haven Certainly Salt

FA M E Lake’s most picturesque

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

Pago Tiny, dynamic and BLUE PLATE food-driven, Pago’s ingredients are locally sourced and

Provisions With Chef Tyler Stokes’

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

Table X A trio of chefs collaborate

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

This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

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PANTRY

COVID upside? Now you can shop where the chefs shop—buy highend food directly from gourmet supplier Nicholas &. Co. This is the first time the restaurant supplier has been open to the public. Think ahead to holiday gatherings and celebrations…

kits together.” Still, if you have a big freezer or want to share with friends, or want to shop less often, buying in bulk makes all kinds of sense. Albert is looking to add a “hot deal” button to the site and to expand offerings. We’ve heard a lot about how restaurants are hurting. I don’t know if restaurant-goers realize that the Utah independent restaurant scene that we’ve all been so proud of in the last few years is in a life-or-death struggle to survive at all. But behind all the best restaurants are the companies that supply them: You cannot make great food without great ingredients and for a couple of generations Nicholas & Co. has been the go-to for chefs in Utah. The Mouskondis

family, founders and owners of the food supply company, have sourced unusual foods and responded to chefs’ requests for high-quality and local ingredients and have also supported and contributed to fundraisers, charity and food events—including those organized by this magazine. In doing so, they have supported the state’s burgeoning dining scene. Now, like many of its restaurant customers, Nicholas & Co., has pivoted. Its online site, Nicco Marketplace offers restaurant groceries direct to the consumer. It’s a new branch of an old business. We’re all learning new tricks. 5520 Harold Gatty Dr., SLC, store. nicholasandco.com

PHOTO CREDIT TK

rder online at Nicco’s Marketplace and arrange for no-touch pick-up of Daily’s bacon, Two Rivers steak, Wind Rivers chicken and more. “This is a new program and it’s evolving,” says Nicole Mouskondis, co-CEO with her husband Peter, of Nicholas & Co. “We’re responding to customer input, so there are new items all the time.” Besides meat, Nicco Marketplace is selling fresh produce, meal kits, multi-meat packs, frozen food and pantry staples. “Everything comes to us in restaurantsize packs,” says Scott Albert, vicepresident of sales at Nicholas. “So we’re getting creative with putting boxes and

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103 385-528-3712. tablexrestaurant.com EGM–N

AMERICAN CASUAL Avenues Bistro on Third This tiny

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

Blue Lemon Blue Lemon’s sleek

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

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and veggie burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. caffeniche.com EGL–N

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

tion to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-2373159. copperkitchenslc.com EGL–N

Copper Onion An instant hit when it

opened, constant crowds attest to the con-

tinuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. thecopperonion.com EGL–N

Cucina Cucina has added fine restau-

rant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-theglass lists. 1026 E. Second Ave., SLC, 801322-3055. cucinaslc.com EGM

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

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. epiccasualdining.com EGM Hub & Spoke Diner Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801487-0698. hubandspokediner.com EGM Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com EGL Little America Coffee Shop Little

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

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

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

Lucky H Bar & Grille The classic

hotel restaurant is aimed at its clientele— generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. littleamerica.com EGL–N

Moochie’s This itty-bitty eatery/take-

out joint is the place to go for authentic cheeses teaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com GL

Nomad Eatery Nomad is fast and ca-

sual, but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629. nomad-eatery.com EGM

Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space— being both imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com EGL–M One-0-Eight Chef-owner James Du-

mas, opened his own place in one of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-906-8101. one-0eight.com EGL–N

Oquirrh Little and original chef-owned

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

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

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CHICKEN FINGERS Healthier than deep fat, with none of the mess. • 1 ½ lbs. chicken tenders • 2 large eggs, beaten • 1 tsp. water • 1 tsp. salt • 1 tsp. black pepper • 1 cup flour • ½ cup seasoned breadcrumbs

KITCHEN TOYS

• 1 cup Panko or fine breadcrumbs

Fry Away

• Olive oil (or other oil) spray • Lemon wedges, for serving

The air-fryer is king in today’s kitchens.

mericans love their gadgets. I remember when the Robot-Coupe, aka Cuisinart, was a hot young thing a generation ago. Since then it’s been the bread machine, the pasta machine, the immersion blender, the Crockpot, the pressure-cooker, the Insta-pot. And now it’s the air-fryer. Its appeal is grounded in the American love/hate relationship with fat (we love fried food, but we know we’re not supposed to eat it) and our simultaneous obsession with clean kitchens (to fry is to splatter.) This gadget produces the crunchy effect of fried food with a minimum of oil. Everyone except Colonel Sanders loves it. It’s actually not a fryer at all, technically—it’s a high-powered convection oven that circulates super-hot air all around the food you’re cooking.

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The thing can also toast, bake and clean your kitchen. Just kidding about the cleaning. We ended up just playing with ours, adjusting online recipes to what we had in the pantry. We started with chicken fingers, figured we wanted them spicy so quadrupled the black pepper and though the recipe suggested lemon wedges, we loved them dipped into Salsa Queen’s Creamy Jalapeno dip. On to green vegetables, in our case beans (red pepper flakes a must) and Brussels sprouts and finally we slid to bottom of the menu food chain and got a little crazy so I’m just telling you: Totino’s Pizza Rolls are fantastic cooked in an air fryer. That led us to wonder about all kinds of things: Onion rings? Reheated pizza? Oreos? Next time.

• Heat the air fryer to 400. • Spray the rack with olive oil and line the tray underneath with aluminum foil. • Rinse the tenders and pat dry. Mix the breadcrumbs with the salt and pepper. Beat the eggs with water. • Coat the chicken in the flour, then dip in the egg mixture, then cover with crumbs. Spray with olive oil or place the chicken pieces on the rack, evenly spaced and cook for 5-6 minutes. Turn pieces over and cook another 5-6 minutes, until golden.

GREEN BEANS Not so much fried, as blistered. And delicious. Preheat fryer to 400 and prepare rack and tray as above. • About 1 lb. green beans, stems removed • 1 Tbsp. oil • 1 clove garlic, mashed • ½ tsp. red pepper flakes • Mix the oil and garlic. Toss the beans in the oil until thoroughly coated. Place them on the rack and cook 6 minutes; shake the rack and cook 5-6 more minutes.

105 additions at lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-695-5148. pigandajellyjar.com GM

Porch A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches. 11274 Kestrel Rise Road, Bldg. C, South Jordan, 801-679-1066. porchutah. com EGM Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-5825555, SLC. porcupinepub.com EGM Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. templesquare. com/dining/ GLM

Roots Café A charming little daytime

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

Ruth’s Diner The original

funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal,

and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ruthsdiner.com ELM

Rye The food rocks at this hip version

of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-3644655. ryeslc.com EGLL

Silver Fork Lodge Silver Fork’s kitch-

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

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

Tiburon Servings at Tiburon are large

and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-2551200. tiburonfinedining.com EGLLL

Traditions Plan your meal knowing

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

BAKERIES Amour Cafe The jammin’ duo John

and Casee Francis have a home for their Amour Fruit Spreads business, sharing space with a brightly-lighted cafe and plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. amourslc.com GL

Baking Hive Tucked behind Provi-

sions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too. 3362 S. 2300 East, East Millcreek, 801419-0187. bakinghive.com GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get. 779 S. 500 East, SLC, 801-9060698. bagelproject.com GL The Big O Doughnut Vegan.

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

Biscott’s An Anglo-Indian teahouse,

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

Carlucci’s Bakery Pastries and a few

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

City Cakes & Cafe Gluten-free that is

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

Eva’s Boulangerie A smart French-

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

Fillings & Emulsions This little

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

Gourmandise This downtown main-

stay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-3283330. gourmandisethebakery.com GL

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NEW AND FRESH:

Carson Kitchen

IF YOU GO

ADDRESS: 241 W. 200 South, SLC WEB: carsonkitchen.com PHONE: 385-252-3200 ENTREES: $$

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PHOTO CHRIS WESSLING

n a time when we’re hearing more about closing than opening, it’s refreshing to hear about a new face. And even though Carson Kitchen isn’t a brand-new face—there are locations in Las Vegas and Atlanta—it’s nice to hear that Cory Harwell is opening one here because he fell in love with Salt Lake City. He and the late ‘rock and roll’ chef Kerry Simon dreamed up Carson back in 2013—they wanted to open a restaurant that recreated the feel of dinner at a chef’s home—casual but with food based on the finest ingredients. “We wanted to reintroduce people to foods they might be familiar with but with a new spin. And use intimidating ingredients like caviar and foie gras in approachable ways. Kerry said he wanted to serve so good it’ll make people cuss. And put a swear jar on the counter.” So expect high-end ingredients like caviar, foie gras, rabbit and oxtail—but no dishes more than $22 and presented in ways that are familiar. Harwell thinks of gyro tacos, caviar on devilled eggs with pancetta and chervil, a foie gras sauce over meatballs as well as farm and garden dishes and small social plates. There will be some communal seating, but it’s COVID times—social distancing will be planned for. And while Harwell is bringing in Executive Chef Joe Stearns from Las Vegas, most of the staff will be local, so perhaps some of the recently unemployed will find a home here serving lunch and dinner, and eventually, brunch.

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Les Madeleines The kouign aman

still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801355-2294. lesmadeleines.com GL

Mrs. Backer’s Pastry Shop

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

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. socupcake.com GL Tulie Bakery You can get a little spiri-

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

Vosen’s Bread Paradise This Ger-

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

BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake

City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-4845963. patsbbq.com EGL

R and R Owned by brothers Rod and

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

The SugarHouse Barbecue Company This place is a winner for pulled

pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. sugarhousebbq.com GM

BAR GRUB & BREWPUBS

BREAKFAST/LUNCH ONLY

Avenues Proper Publick House

The Daily Chef Ryan Lowder’s only non-Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing. Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits. 222 Main St., SLC, 385322-1270. thedailyslc.com GL

Bohemian Brewery & Grill Bohe-

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

It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. avenuesproper.com EGM mian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. bohemianbrewery.com EGM

Level Crossing Brewery Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie. 2496 West Temple, SLC, 385-2705752. levelcrossingbrewing.com EGM The Pub’s Desert Edge Brewery

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

The Red Rock Brewing Company

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

Squatters Pub Brewery

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

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

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-4851134. millcreekcafeandeggworks.com GL

BURGERS, SANDWICHES, DELIS Diversions Much-needed neighbor-

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

Feldman’s Deli Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com GL J Dawgs All big and all natural, whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here. 341 Main St,, SLC, 801-438-6111. jdawgs.com GL

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

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

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AT HOME

Tomato, Tomahto Toss the can and head for the garden.

espite Fred and Ginger’s famous dancing argument, it doesn’t really matter how you say it: Garden-ripened tomatoes are the soul of summer. Only in Utah, summer comes in September—this is the month when local gardeners reap their often over-bounteous harvest. Co-workers bring boxes of zucchini to share, of course, and if you’re lucky, they’ll bring you tomatoes, too. IMHO there’s only so much you can do with zucchini—it requires a lot of supporting players to make it interesting. But a homegrown tomato is a garden jewel that stands alone. A thick slice of a neverrefrigerated tomato, a light slick of mayonnaise on white bread and some salt and fresh pepper sums up a summertime feast, impossible to replicate in the other seasons. No

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FRESH TOMATO SAUCE 10 pounds of garden fresh tomatoes 2 Tbsp. olive oil 2 cloves garlic, minced

one said—sang—it better than Guy Clark—Google “Home Grown Tomatoes” and play this song while you make tomato sauce from your homegrown tomatoes. Because guaranteed, if you—or your friend or co-worker—is growing them, there will be plenty—enough to make a sauce, besides all the other things Clarke mentions. I like this recipe because even though it takes some time to reduce the water out of the tomatoes, it’s passive time: You don’t have to stand over it. I like the condensed richness of tomato flavor and the suggestion to freeze it in useable portions instead of steamcanning, making it easy to use for months so you can have that fresh tomato flavor even in midwinter when fresh tomatoes are just a happy summer dream.

1/2 onion, diced ¼ cup basil ¼ cup of oregano salt and pepper 1 Tbsp. sugar 1 tsp. red pepper flakes 1/4 cup red table wine (optional) Bring a large pot of water to a boil. Drop in a few tomatoes at a time, letting them boil for 1 minute at a time. Remove from boiling water, let cool and delicately remove the skin. Gently core the tomatoes and place into a blender. Blend until they are smooth. Heat two tablespoons of olive oil in a heavy pot. Add minced garlic and onions. Let simmer until onions are translucent. Add in the blended tomatoes and stir well. Stir in basil and oregano. Add salt and pepper to taste. Add the sugar and red pepper flakes, then stir and let simmer for 20-30 minutes. Optional: Add ¼ cup of table red wine to add a little sweetness and tang to your sauce. Taste and adjust seasoning to your preferences.

109 Proper Burger and Proper Brewing Sibling to Avenues Proper, the new

place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. properburgerslc.com EGM

Publik Kitchen Same ownership as

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

Shake Shack The national favorite

has landed in Utah and surely there will be more to come. Danny Meyer’s all– american favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors. 11020 S. State Street, Suite B, Sandy, 385276-3190. GL

Siegfried’s The only German deli in

town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801355-3891. siegfriedsdelicatessen.com EGL

Tonyburgers This home-grown

burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. 613 E. 400 South, SLC, 801-4100531. tonyburgers.com GL

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

La Barba Owned by locally owned cof-

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

Campos Coffee Roastery & Kitchen An Australian coffee bar , this

particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL

Publik Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-355-

3161; 638 Park Ave., Park City, 435-2008693. publikcoffee.com GL

Boba World This mom-and-pop place

SLC’s original coffee shop owner John Bolton buys and roasts the better-thanfair-trade beans. 820 E. 400 South, SLC, 801-748-4887. roasting.com GL

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

The Rose Establishment The Rose

Ginger Street Chef Tyler Stokes, who

Salt Lake Roasting Company

is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. theroseestb.com GL

CENTRAL & SOUTH AMERICAN Arempa’s Happy, casual Venezuelan

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

Hong Kong Tea House & Restaurant Authentic, pristine and slightly

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

weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-5317010. hongkongteahouse.yolasite.com GM

Braza Grill Meat, meat and more meat

J. Wong’s Asian Bistro Drawing

is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM

Del Mar Al Lago A gem from Peru—

the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-4672890. EGM

Rodizio Grill The salad bar offers

plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801220-0500. rodiziogrill.com EGM

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

CHINESE & PAN-ASIAN Asian Star The menu is not frightening-

ly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801566-8838. asianstarrestaurant.com ELL

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

FRENCH/EUROPEAN Bruges Waffle and Frites The

original tiny shop turns out waffles made with pearl sugar.. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL

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

Franck’s Founding chef Franck Peis-

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

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110

on the table

Monsieur Crepe This French-style

creperie offering both savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings. The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio. 1617 S. 900 East, SLC, 801259-5843. monsieurcrepe.com GM

Trestle Tavern Another concept from

Scott Evans, owner of Pago, George, Hub & Spoke, etc., this restaurant is built around Eastern European food—pierogi, cabbage rolls, pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. trestletavern.com EGM

INDIAN Bombay House This biryani main-

stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. bombayhouse.com EGM–N

Curry in a Hurry The Nisar family’s

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

Himalayan Kitchen Indian-Nepal-

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

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

Royal India Northern Indian tikka

masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801572-6123; 55 N. Main St., Bountiful, 801292-1835. royalindiautah.com EGL–M

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Saffron Valley East India Cafe

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

Saffron Valley Highlighting South

Caputo’s Market and Deli

BLUE PLATE A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801531-8669; 1516 S. 1500 East, SLC, 801486-6615. caputos.com EGL

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

Cucina Toscana This longtime fa-

Saffron Valley Yet another iteration of

topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-4853699; 156 E. 200 South, SLC, 801-3632366. estepizzaco.com EGL

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

Tandoor Indian Grill Delicious

salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. tandoorindiangrill.com EGL–M

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

brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. 680 S. 900 East, SLC, 801-533TRIO; triodining.com EGM

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

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

Este Pizza Try the “pink” pizza,

Mia Sicilia A family-run restaurant

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

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

ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space. 224 S. 1300 East, SLC, 801 946-6917. psteriaamore.com EGM–N

Per Noi A little chef-owned, red sauce

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

The Pie Pizzeria Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other loca-

111 tions.) 1320 E. 200 South, SLC, 801-5820193. thepie.com EL

Pizzeria Limone The signature pie at

this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. pizzerialimone.com EGL

Pizza Nono Small, kick-started piz-

zeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530. pizzanono-slc.com EGL

Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801484-1804. saltlakepizzaandpasta.com EGL–M

Settebello Pizzeria Every Neapol-

itan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801322-3556. settebello.net GEL–M

Sicilia Mia The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com EGM–N Siragusa’s Taste of Italy Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. siragusas.com GEL–M

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

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

Tuscany This restaurant’s faux-Tuscan

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

Valter’s Osteria Valter Nassi’s res-

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

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

JAPANESE Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EGM

Kaze Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800800-6768. kazesushiut.com EGM Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Kobe Japanese Restaurant This

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

Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801487-3525. kyotoslc.com EM

Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

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

HAofLL Takashi Takashi Gibo FA M E 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. 18 W. Market St., SLC, 801-519-9595. EGN

Tosh’s Ramen Chef Tosh Sekikawa is

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

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

MEDITERRANEAN Café Med Get the mezzes platter for

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

Layla Layla relies on family recipes.

The resulting standards, like hummus and kebabs, are great, but explore some

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112 of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com EGM–N

Mazza Excellent. With the

BLUE PLATE bright flavor that is the 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. 1515 S. 1500 East, SLC, 801-4849259. mazzacafe.com EGM–N

Manoli’s Manoli and Katrina Kat-

sanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801532-3760. manolison9th.com EGML

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. theolivebistro.vpweb EGM Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com GL Spitz Doner Kebab This California

Blue Iguana This colorful downtown restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.. 165 S. West Temple, SLC, 801-5338900. blueiguanarestaurant.net EGM Chile Tepin Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-8839255. chile-tepin.com EGM Chunga’s These tacos al pastor are the

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

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

HAofLL

Red Iguana All locations

FA M E are a blessing in this City of

Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M

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

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

We Olive It appears to be an extraordi-

Taco Taco A tiny, charming taqueria,

nary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square), SLC, 801448-7489. weolive.com/salt-lake-city EGL

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

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SEAFOOD Current Fish & Oyster House An

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

Harbor Seafood & Steak Co. A

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

Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801946-2079. kimishouse.com EGLLL Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com EGM

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

SOUTHEAST ASIAN

perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. tacotacoslc.com EGL

Chabaar Beyond Thai One of Annie

Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801-331-8033. taqueria27.com EGM

Chanon Thai Café A meal here is

Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors. 87 W 7200 S, Midvale, 801-566-5100. chabaarbeyondthai.com. EG L like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801532-1177. chanonthai.com L

114 FAV Bistro Cross-cultural food with

a menu of fusion dishes based on Thai flavors. 1984 E Murray Holladay Rd, Holladay, 801-676-9300. favbistro.com. EG L

Indochine Vietnamese cuisine is

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

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

mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-5054999. GL

Oh Mai Fast, friendly and hugely fla-

vorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com EL

Pleiku This stylish downtown spot

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

Sapa Sushi Bar & Asian Grill

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

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

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Skewered Thai A serene setting for

STEAK

some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. skeweredthai.com EGL–M

Christopher’s The menu is straight-

Tea Rose Diner Annie Sooksri has

Fleming’s Prime Steakhouse This

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

SOMI Vietnamese Bistro But

forward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN 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. 20 S. 400 West, The Gateway, SLC, 801-355-3704. christophersut.com EGO

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

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

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-2667899. thaigardenbistroslc.com EGM

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

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

tive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-4743322. siamptsaltlakecity.com GL

Zao Asian Cafe It’s hard to cat-

egorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801595-1234. zaoasiancafe.com GL

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

Vertical Diner Vertical DinBLUE PLATE er boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801- 4848378. verticaldiner.com EGL Zest Kitchen & Bar Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cu-

OVER

30 YEARS iatlte

BEERHIVE STATE

WASATCH PUB BREWERY I PARK CITY I SUGAR HOUSE I wasatchbeers.com SQUATTERS PUB BREWERY I DOWNTOWN, SLC I AIRPORT I PARK CITY I squatters.com WEST SIDE TAVERN I SALT LAKE CITY

116 ban tacos, Thai curry with forbiden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801-4330589. zestslc.com EGM

Goldener Hirsch A jazzed up Alpine

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

PARK CITY & THE WASATCH BACK

Mariposa at Deer Valley (Open

AMERICAN FINE DINING

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

Apex Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435604-1300. montagehotels.com/deervalley EGN 350 Main Now run by Cortney Johan-

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

The Farm Restaurant Food is at the

forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-6154828. parkcityrestaurants.com/restaurants/the-farm EGO

Firewood Chef John Murcko’s place on Main Street is all about cooking with fire— his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435252-9900. firewoodonmain.com EGN Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. steinlodge. com EGO

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

Rime Steak & Seafood Chef Mat-

thew Harris took his popular ski-in concept and brought it inside as an anchor conocept at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked. St. Regis, Deer Valley, 435-615-2410. deervalley. com. EGN

Royal Street Café (Open season-

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

reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn. com EGN

The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. deervalley.com EGM Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. theeatingestablishment.net M

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

Fletcher’s on Main Street Fletch-

Shallow Shaft A genuine taste of

Gateway Grille Folks love the break-

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

fasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435783-2867. gatewaygrille.com EGL–M

Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435654-2133. snakecreekgrill.com EGM–N

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

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

Hearth and Hill This all-purposse

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

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

T H E C H A R L E ST O N D R A P E R LUNCH – DINNER – BRUNCH E X T E N D E D PAT I O S E AT I N G

N E W F I R E P I T

N E W LY R E M O D E L E D F R O N T PAT I O

D E S T I N AT I O N

Lunch We d n e s d a y – F r i d a y 11am – 2pm

1229 Pioneer Rd, Draper

R E S TAU R A N T

I N

1 4 5 Y E A R

Dinner Monday – Saturday 5pm – 9pm

Reser vations 801.550.9348

Open Table

N E W

S TO N E PAV E R S

O L D

H O M E

Brunch Saturday– Sunday 10am – 2pm

www.thechar lestondraper.com

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

Main St., Park City, 435-731-8383. peaceloveandlittledonuts.com GL

Riverhorse Provisions Bowls, break-

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

1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com GL

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

Sammy’s Bistro Down-to-earth food

Windy Ridge Bakery & Café One of

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

Silver Star Cafe Comfort food with an

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

Simon’s Grill at the Homestead

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

Spin Café Housemade gelato is the

big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. spincafe.net EGL–M

Zermatt Resort The charming, Swiss-

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

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

Peace, Love and Little Donuts

Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738

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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 takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill.com EGL–M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

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

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

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

Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-6490900. wasatchbeers.com EGL–M

BREAKFAST Deer Valley Grocery & Cafe The small lakeside spot serves sandwiches

and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili. 1375 Deer Valley Dr., Park City, 435615-2400. deervalley.com GL

Woodford Biscuit Company Break-

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

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe the

steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Café Terigo This charming café is

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

Courchevel Bistro Named after Park

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

ITALIAN & PIZZA Fuego Off the beaten Main Street track,

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

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. vinto.com EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435658-0669. ghidottis.com EGM–N

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

JAPANESE/PAN-ASIAN Sushi Blue Find the yin and yang of

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

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

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-6492252. bajaparkcity.com EGM

Billy Blanco’s Motor City Mexican.

The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435575-0846. billyblancos.com EGM-N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. chimayorestaurant.com EGO El Chubasco Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza

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120 Dr., Park City, 435-645-9114. elchubascomexicangrill.com EGL–M

Tarahumara Some of the best Mexican food in the state can be found in this family- owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-65434654. EGM–N

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel is

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435658-0323. reefsrestaurant.com EGM

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-6319861. freshieslobsterco.com EGM

Rime Seafood & Raw Bar Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sunday. rimerawbar.com EGN

SOUTHEAST ASIAN Shabu Cool new digs, friendly service

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

Kuchu Shabu House The second

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

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

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mam-

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moth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com EGN

cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. prairieschoonerrestaurant.com EGM

Edge Steakhouse This beautifully

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

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

Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. westgateresorts.com EG Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435649-5900. lespriprime.com EGN

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

AMERICAN CASUAL The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-7523155. thebluebirdrestaurant.com M Hearth The charming upstairs dining

room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-3990088. hearth25.com EGN

Prairie Schooner Tables are

covered wagons around a diorama featuring coyotes, cougars and

Union Grill The cross-over cooking

BAR GRUB & BREWPUBS Beehive Grill 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. 255 S. Main St., Logan, 435-7532600. thebeehivegrill.com EGL

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

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

CHINESE Mandarin The rooms are filled with

red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801298-2406. mandarinutah.com EGM

ITALIAN AND PIZZA The Italian Place A great sandwich

is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. italianplace.net GL

Slackwater Pizza The pies here are

as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-3990637. slackwaterpizzeria.com EGM

Rovali’s Ristorante This friendly

family-owned place on Ogden’s main drag serves hearty Italian fare and house-

made pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. rovalis.com EGM

Zucca Trattoria Chef-Gerladine

Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. myzucca.com EGM–N

JAPANESE Ramen Haus Sergei Oveson’s ex-

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

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

MEXICAN Sonora Grill A big, beautiful

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

SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek

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

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122 PROVO & CENTRAL UTAH

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

AMERICAN FINE DINING

ITALIAN

Communal Food is focused on the fa-

Pizzeria 712 The pizza menu reaches

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

The Tree Room Sundance Resort’s

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

AMERICAN CASUAL Chomburger Colton Soelberg (Communal, etc.) has opened a lowkey high-end burger place with 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. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. chomburger.com GL The Foundry Grill The café in Sun-

dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort. com EGM

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

INDIAN Bombay House Salt Lake’s biryani

mainstay has several sister restaurants worthy to call family. 463 N. University

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

VEGETARIAN Ginger’s Garden Cafe Tucked

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

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo This café offers buzz-

worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN

Hell’s Backbone Grill

BLUE PLATE 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. 20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com EGM–N

Capitol Reef Inn & Café This fam-

ily spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435425-3271. capitolreefinn.com EGL–M

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

BAR GRUB & BREWPUBS  Moab Brewery A beloved watering

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

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood

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

Painted Pony The kitchen blends

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

Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435772-0700. flanigans.com/dining EGN

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

AMERICAN CASUAL Mom’s Café Mom’s has fed

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

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

2300 Deer Valley Drive East, Park City +1 435 940 5760 SRDVdining.com

Peekaboo Canyon Wood Fired Kitchen Complementing Best

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

Red Rock Grill at Zion Lodge

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

Whiptail Grill Tucked into an

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

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

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

BAKERIES & CAFÉS Twenty-five Main Café and Cake Parlor With its hip graphic

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

MEXICAN The Bit and Spur The menu stars

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

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21 & OVER BARS

bar

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

FLY

LIBATIONS | BARS

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

Drinks Delivered to Your Door

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

The Bartenders Box. YOU WANT ONE.

Craft cocktails had become a signature drink in Utah—we all knew what orgeat was, expected fresh-squeezed juice, learned to love obscure and local liquors. Even a two-ingredient classic—like gin and tonic—required artisanal tonic and locally made gin. No more Gordon’s and Canada Dry. Speaking of dry, that’s what happened when COVID hit. Except for a few of us who know someone (and here I should give a shoutout to my nephew Adrian Duran) we were back to the basics. Craft cocktails

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involve a lot of work that goes on before the bartender starts slinging your drink together. So as COVID convinced more people to stay at home and entertain less, locally-lauded barmaster and owner of Top Shelf bartending services Casey Metzger came up with a better idea: The Bartenders Box. Delivered to your door, the box holds everything you need for a true craft cocktail: fresh-squeezed juices, specially made elixirs, infusions and garnishes (all protected by insulation and a coldpack), a

recipe card and even a little easel to put it on while you shake it up so you can hold forth like a real pro. Scan the QR code and watch the video to learn how to get that wrist-snap just right. Each kit is based on a specific liquor—gin, rum, tequila, etc.—and makes at least eight cocktails. Obviously—this is Utah—you provide the booze. A great gift, a great party for two or four, and a great tasting cocktail (cheap at the price) in the comfort of your own home. thebartendersbox.com

PHOTO COURTESY BARTENDER BOX

BY MARY BROWN MALOUF

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

Copper Common Copper Common is a

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

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801273-9830. cottonbottominn.com

Alibi Bar & Place Located along SLC’s bar

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

Bar George Sister—well, brother—to the

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

Bar X A survivor of the ups and downs of

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

Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140-+ brews to choose from, plus 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287. beerbarslc.com

real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801-355-9453. coppercommon.com

Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular. East Liberty Tap House Half a dozen

beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. 850 E. 900 South, SLC, 801441-2845. eastlibertytaphouse.com

Gibson Lounge Grand America’s inimitable upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-2586778. grandamerica.com Good Grammar The crowds playing Jenga

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

High West Distillery The bartenders at

The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. utahbayou.com

Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435649-8300. highwest.com

Beerhive Pub More than 200 beers—domes-

Garage Everyone compares it to an Austin bar.

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

Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801-5213904. garageonbeck.com

BTG Wine Bar BTG stands for “By

Gracie’s Play pool, throw darts, listen to

the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-3592814. btgwinebar.com

Campfire Lounge The laid-back feeling of

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

live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com

Green Pig Green Pig is a pub of a different

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

Lake Effect An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com Rabbit Hole Downstairs in Lake Effect, the gaslit Rabbit Hole takes you on a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notch bar makes this a very unusual hare. 155 W. 200 South, SLC, 801-285-6494 Seabird Bar & Vinyl Club Great little

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

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

century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-7452002. shooting-star-saloon.business.site

Oyster Bar The nightlife side of Market

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

Quarters Nostalgic for all those Gen Xers and

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

Spencer’s The cozy, wood-panelled bar

adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801238-4748. hilton.com

Tinwell An old dive bar resuscitated, now it’s

a hipster haven with a cool interior, well-crafted cocktails. Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.com

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126

bar fly The Vault A quintessential hotel bar, with

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

Wakara Bar One of the few bars on the

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

The Witch is Back. How do you run a bar during a pandemic?

IT’S A MATH PROBLEM, really. Water Witch, one of Salt Lake’s most beloved bars, re-opened softly near the end of July. Pre-COVID, the tiny place, owned by three of the best bartenders in town, used to pack people inside shoulder to shoulder and out on to the patio even in fairly foul weather. “Now we can seat 13 people inside,” says co-owner Sean Neves, “with 10 more outside.” It’s obviously going to be hard to turn a profit based on those numbers, but the Witch has a couple things going in its favor. Magic bartender co-owner Scott Gardner has been in his laboratory inventing incredibly creative craft cocktails, a bit of a turn for the Witch which has always prided itself on its lack of pretension. “The Tequila Drink” (Gardner is great with ingredients but doesn’t care about titles.) features watermelon juice, verjus rouge, tequila, honey and a bit of citric acid (tart, but avoiding invasive overtones of lime or lemon), is then hand-carbonated, finished with a watermelon ice cube and served in a tajin-rimmed glass. Another drink features a smoke-filled bubble on top of the glass. Or you can order brandy with a touch of truffle. With that, order from the touch-free menu—a variety of imported tinned fish, a waffled grilled cheese, pate. “We’re really thinking of ourselves as a cocktail restaurant,” says Gardner. “Ticket prices will be higher per person, but we have more to offer.” During its closure, the Witch has installed a plexi glass shield, modified the HVAC system with a germicidal air scrubber and installed electrostatic airscrubbers. Returning Witch devotees—and that’s the second thing this bar has going for it: extreme loyalists—will be safe and delighted. Call ahead for reservations or crowd estimates. Call 801-4620967 or email info@waterwitch.

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

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

Zest Kitchen & Bar, Zest offers handcrafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini. 275 S. 200 West, SLC, 801-433-0589. zestslc.com

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

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

Desert Edge Brewery at the Pub

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

Level Crossing Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385-2705972. levelcrossing.com Red Rock Brewery A longtime

favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-521-7446. redrockbrewing.com

Toasted Barrel Brewery Look for sea-

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

Uinta Brewing Company Founder

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

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

Bohemian Brewery Enjoy the lagers

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

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

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

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

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

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

Kiitos Brewing A rising star, Kiitos

brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-215-9165. kiitosbrewing.com

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128

my turn

Rest in peace, John E. Shuff Our founder is gone, but his magazines live on. BY MARY BROWN MALOUF

For decades, many Salt Lake magazine readers have opened their new issue and flipped first to the back page. John Shuff’s “My Turn” column was a personal, sometimes funny, more often poignant, glimpse into what the author was thinking, feeling and remembering about the moments in his life and in our lives that inspired reflection. In his own words, John revisited thoughts, anecdotes and life lessons that all could take to heart. Unbeknownst to John, or any of us who worked with him, the last issue’s “My Turn” was his last. We’re discussing what to do with this final page of our magazine, but this one we dedicate to him. It is with great sadness that we announce the passing of Salt Lake, Utah Style & Design and Utah Bride & Groom magazines’ co-owner and JES Media co-founder John E. Shuff. He passed away peacefully on June 29 at Boca Raton Regional Hospital. He is survived by his wife Margaret Mary, his children David and Molly, and two grandchildren. He will be deeply missed. John and Margaret Mary Shuff first came to Salt Lake City so John could participate in activities at the National Ability Center—he had battled multiple sclerosis for years. They fell in love with Utah, Park City and Salt Lake, purchased a second home here and decided to start Salt Lake magazine. That was in 1989; the magazine and the Shuffs have been contributing to our community ever since. And, as John said, “Since day one, the Salt Lake community has been wonderful to us.” John was particularly known for his “My Turn” column—in every issue of Salt Lake magazine, he took a page to recount experiences and lessons from his life and career. Those biographical tales and opinions, told with humor and humility, were beloved by readers. Margaret Mary Shuff will continue as publisher of the magazine.

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The 2020 Cayenne – A quintessential sports car The Cayenne and Cayenne Coupé: both boast a striking appearance and impressive performance, with up to five seats. Whether you prefer embarking upon your next adventure in the Cayenne together with friends, or fall for the iconic lines of the Coupé, it is purely a matter of personal taste. But one thing also applies to our two biggest models: every Porsche is first and foremost a sports car.

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