Salt Lake Magazine Sept-Oct 2021 by Salt Lake Magazine

THE TRAILBLAZERS

FROM GREEN SNOWBOARDS TO MOUNTAIN-READY CHINOS

MONTANA ROAD TRIP COSPLAY COUTURE BOUND FOR BIG SKY COUNTRY

STUNNING HANDMADE CREATIONS

MAGAZINE OF THE MOUNTAINWEST

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OF SLC

YOUR GUIDE TO THE WEIRD, WONDERFUL & OBSCURE HIDING IN PLAIN SIGHT October 2021

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©2021 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.

D I SCOV E R A N EW L EV E L O F

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MICHAEL SWAN 435.659.1433 mswan@promontoryclub.com promontoryclub.com summitsothebysrealty.com

9741 HIDDEN HILL LOOP, PARK CITY 5 BD | 6 BA | 4,955 SF | $3,300,000

2718 E BITTERBRUSH DRIVE, PARK CITY 4 BD | 6 BA | 4,014 SF | $2,950,000

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXXI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2021.

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1 4 6 - Y E A R - O L D

Dinner Monday – Saturday 5pm – 10pm

H O M E

Brunch Saturday– Sunday 10am – 2pm

Fall hours may vary 1229 Pioneer Rd, Draper

Reser vations 801.550.9348

Open Table

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W I T H

R E V E L

S U M M E R

I N T H E

FA D I N G

B E AU T Y

O F

I N TO

FA L L

AU T U M N

F L AVO R S

If you really want to be with friends in the fall, dine with us at The Charleston Draper as mountain colors change before your very eyes.! - Chef Marco Silva

Edson Fichter Nature Area

Experience Pocatello! Fascinating Fascinating && Flavorful Flavorful Family Family Fun! Fun! (Try saying that 3 times fast!)

Museum of Clean

Fort Hall Replica & Visitor Center

What fantastic variety of things to do year-round

in Pocatello. Pocatello

Music... lots & lots of music!

Over 1,000 miles of Biking Trails!

Take in the culture & History that can only be found in Pocatello, Idaho. With over 1,000 miles of biking and hiking trails, lots of science, history, and music are waiting for you. The world's only Museum of Clean, our World-Class Symphony and Performing Arts Center, Idaho State University, Haunted History tours Downtown in the fall, and even Pickle Ball at the Mountain View Event Center! Get fresh details at visitpocatello.com! Museum of Natural History on ISU Campus

Over 180 Dining Options!

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3335 Niblick Drive

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Chris O'Neill 435 901 0832

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Scott Steadman 801 347 1401

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Matthew Sidford 435 962 4544

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find the home and agent of your dreams at winutah.com Buyer to verify all info.

Plan your your Pocatello Pocatello experience! experience! Plan Here are some must-see spots to get you started:

Scan to plan your experience today! Historic Downtown Pocatello

From specialty shops to fine international cuisine, Historic Downtown Pocatello is a magnet for people looking for a unique, historic experience. Neon signs light the skies and historic buildings are alive with antiques, sporting goods, books, bakeries, restaurants, galleries and more. Enjoy First Friday Art Walks, fall festivals and the Portneuf Valley Farmers Market during the fall season.

Featured Event: Annual Haunted History Walking Tours

SPIRO Paranormal and Historic Downtown Pocatello present the Annual Haunted History Walking Tours October 8. We are famous for these tours! In one evening, visit four haunted Downtown buildings. Learn about their history and experience for yourself all the charm and haunts found inside. Tickets go on sale for this event in August!

Museum of Clean

Walk into an awesome 75,000 sq. ft. complex of excitement, education and inspiration for the whole family. While most museums have a single subject focus this one is far, far from that. Clean affects everything in life, like clean air, clean water, clean language, clean health, clean beds, floors, politics, jokes, teeth, and art. Come Interested, Leave Inspired!

Edson Fichter Nature Area

This community pond is in southwestern Pocatello along the Portneuf River at Edson Fichter Nature Area. It features several docks and a trail for access around the pond. With limited development this Nature Area provides a delightful experience just minutes from downtown Pocatello. The stocked fishing pond offers local anglers a convenient escape close to home.

Zoo Idaho

Best of the west up close! See Idaho’s iconic animals nestled between the Pocatello and Bannock Ranges within the Snake River plain. Oct 2nd, OktoBEARfest, enjoy beers from around the region while elk look on (adults only)! Saturday Oct 30th is ZooBoo, bring the kiddos in costumes and enjoy Pocatello’s fall in style! Open weekends 10am-4pm Sept-Oct.

Idaho Museum of Natural History

The Idaho Museum of Natural History will inspire an appreciation for Idaho’s natural history with our current exhibits This is Idaho and Skulls: Everyone’s Got One. Travel from the pan to the panhandle in the comfort of our gallery and be surprised how your skull measures up to the menagerie of ancient and modern animals.

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The Canyon art installation by Gordon Huether

WE’RE READY TO FLY WHEN YOU ARE. Now that the new Salt Lake City International Airport is open, there’s a lot for you to enjoy — the views, the technology, the efficiency, the variety of shops and restaurants. And one of the things we think you’ll also like is our commitment to your safety — employing the absolute best practices in sanitization throughout the airport. As the world re-opens to travel, it’s not going to be the same. But when it comes to flying in and out of The New SLC, we think it will be even better.

contents

SEP TEMBER /O CTOBER 2021

FEATURES

66 THE SECRETS OF SALT LAKE

BY JEREMY PUGH AND MARY BROWN MALOUF

What do a lost Mormon colony, a rampaging royal elephant and a sphinx with the face of Joseph Smith have in common? You’ve probably never heard of them. Salt Lake City is built on secrets. Discover its weird and strange stories and lore.

78 ROAD TRIP: MONTANA BY TONY GILL

Grab your fanny pack and your bear spray, we’re finding adventure on the open road in Big Sky Country. Why Montana is worth the trip.

85 GEAR UP BY HE ATHER HAYES

ON THE COVER Mystery! Wonder! And oddities! The secretive, even scandalous, past of Salt Lake City is exposed.

They set up shop in the perfect place to field test their gear, and now they’re changing the game. From sustainable snowboarders to the do-gooding llama guy, meet the trailblazers of Utah’s innovative outdoor industry.

ILLUSTRATION BY SCOTT PETERSON

S EP TEMB ER /O CTO B ER 2021

SALTLAKEMAGAZINE.COM

contents 98

23 the hive BY SALT L AKE STAFF

Dress up or get dragged. Why cosplay is the new couture and Salt Lake is the place for drag shows. We talk solutions to Little Cottonwood Canyon traffic, find strange sights along Scenic Byway 89 and receive words of wisdom from the late Sister Dottie Dixon and the voice the Utah Jazz.

59 park city BY TONY GILL

The artists, music and causes that make the Park City Song Summit more than just a festival, a butcher who creates poetry with fine meats and just when you thought the battle for Hideout was over, it’s not.

on the table BY SALT L AKE STAFF

Utah’s queen of salsa shares her go-to recipe for succes and there’s a new hot spot to satisfy our lust for brunch every day of the week.

116 bar fly BY AVREY EVANS

Try a local spin on the classic Negroni cocktail, and a new club opens against the odds.

120 last page BY JEREMY PUGH

Salt Lake’s grid system wasn’t the first, but it might be the strictest.

volume 32 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2021, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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EDITOR’S LETTER

Utah Curious? The longtime Salt Lake Tribune columnist and law-enforcement historian Robert Kirby once told me what he loved about knowing the history of where we live. “I can look out into a field and it is just a field,” he said. “But if I know what happened on that spot 50, 100, even a 1,000 years ago it’s more than a field.” We walk around the city and a street is just a street, but if you knew the history? Well, that’s when things get interesting. Our cover story plucks out a selection of the juicer secrets from the book that we hope will peel back the hidden layer of secrets and stories that are just waiting to be seen. Now get out there and discover them for yourself.

Jeremy Pugh

PHOTO CREDIT TK

of newcomers in town. You may even be one of those newcomers. If so, you probably have some questions about your new home state. We have answers. We consider Salt Lake magazine an essential resource for navigating life here in Utah. We write about food, culture, travel, history, nightlife, issues and outdoor fun with the goal of guiding you to the best of life in the Beehive. We even have a regular piece on the last page called Utah Field Guide (“The Grid System,” page 120) to explain the quirks and peculiarities that often perplex the newly arrived. In this issue, we decided to kick it up a notch with our cover story, “The Secrets of Salt Lake City” (page 66). The feature sprang from the pages of a book I and our late editor Mary Brown Malouf wrote called Secret Salt Lake City (Reedy Press, 2021). It’s a guidebook for both longtime Salt Lakers and you newcomers. We collected a selection of “secrets” (that really aren’t so secret) and there was no shortage of material. Utah is weird, right?

PHOTO NATALIE SIMSON/BEEHIVE PHOTOGRAPHY

Y O U M AY H AV E N O T I C E D there’s a lot

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Knowledge. Trust. Utah Properties is here for you. Locally owned and operated since 1976.

PRIVATE RETREAT IN LOGAN

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245 NORTH 1480 EAST | LOGAN 7 BD | 11 BA | 19,641 SF | $3,700,000 LIZ HALAUFIA (801) 560-6818

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2014 E REGAL STREAM | COTTONWOOD HEIGHTS 6 BD | 6 BA | 8,477 SF | $2,500,000 LORI GEE 801) 891-8983

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3339 E WASATCH PINES LANE | SANDY 7 BD | 6 BA | 10,280 SF | $2,495,900 LORI GEE (801) 891-8983

101 WEST 4225 NORTH | PLEASANT VIEW 7 BD | 8 BA | 8,996 SF | $2,240,000 LINDA SECRIST (801) 455-9999

2145 WEST 9240 SOUTH | WEST JORDAN 6 BD | 6 BA | 8,229 SF | $1,995,000 ANGIE LARKIN (801) 712-3892

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573 ROCKY BLUFF COVE | DRAPER 6 BD | 6 BA | 5,729 SF | $1,595,000 MAURA POWERS (801) 259-5490

1682 HOWARD LANE | ST GEORGE 4 BD | 6 BA | 4,705 SF | $1,599,000 MARYANA KABANETS (609) 350-0538

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1402 LAIRD AVENUE | SALT LAKE CITY 5 BD | 4 BA | 3,248 SF | $1,300,000 LORI GEE (801) 891-8983

2440 TWIST DRIVE, K & J SUBDIVISION | MIDWAY 3 BD | 2 BA | 2,160 SF | $799,000 SALLY ROBERTS (435) 655-5858

45 W SOUTH TEMPLE STREET #301 | SALT LAKE CITY 1 BD | 2 BA | 881 SF | $595,000 HEIDI INGHAM (435) 901-9330

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WASATCH FRONT 801.990.0400 • WASATCH BACK 435.649.7171 • LOGAN 435.512.3064 • ST. GEORGE 435.525.2501 • MOAB 435.259.0150 © 2021 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. Information not verified or guaranteed.

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O U T D O O R S

PHOTO CREDIT DAVID NEWKIRK

T R A V E L

SISTER DOTTIE GOES BEYOND ‘THE VEIL’

A S T S P R I N G S A LT L A K E C I T Y L O S T our Sister Dottie. Sister Dottie S. Dixon, the creation of Troy Williams and actor Charles Lynn Frost was more than just a star of stage and radio. The loving, chiding character, what with her gay son and all, was integral to helping grow acceptance and understanding for LGTBQ people in our city. She was the lady in the ward we all knew, a familiar figure, especially for queer Mormons. She delivered good medicine with a spoonful of Jell-O and casseroles. ’Preciate ya Sister! More on page 24.

S EP TEMB ER /O CTO B ER 2021

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SATIR E

THE GOSPEL OF SISTER DOTTIE S. DIXON Words of Wisdom from our favorite big-hearted mom BY JEREMY PUGH

writer Troy Williams created the beloved character Sister Dottie S. Dixon, a Mormon housewife from Spanish “Fark” (“the Spanish,” as she also called it) who admonished all of us to love everyone equally (“on account of m’ gay son”). Sister Dottie was a long-time staple on the radio in Salt Lake, both on KRCL and X96. She dished out lots of advice and casserole recipes over the years, especially on her KRCL show What Not, What Have You and Such as That with Sister Dottie S. Dixon. A selection of these shows was compiled several years ago onto a CD called This I Know. We sat down, gave it a sentimental listen and imagined a text chat with Sister Dottie from up there in “Celestial.”

“Repressing your authentic self is like telling a flower not to bloom or a butterfly not to come out of its cocoon.” “I got something to say to people who ain’t interested in caring for the planet. First of all, climate change is affecting everybody and it’s everybody’s business. That means you! And when your crops, your animals and even your 11 children are as shriveled up as Orrin Hatch’s second face lift don’t be blaming the liberals for not warning you.”

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PHOTO DAVID NEWKIRK

C T O R C H A R L E S LY N N F R O S T PA S S E D away last spring. He and

“Sometimes we Mormons could use some aversion therapy ourselves.” “I learned in the Bible that God so loved his pagan children that he had to have his chosen people up and kill them all. That way they wouldn’t corrupt all the true believers. Now some people might think that a bit cruel but it just shows you how much love our Heavenly Father for all of his people. It really makes sense if you don’t stop and think about it too much.” “Sometimes, when you think someone is evil most likely it’s just you being plain old ignorant. So wise up and open up your heart to those that are differenter than you are.”

“Remember your values and always be modest and appropriate when courting a sweetheart regardless of your orientation or non-conforming gender expression.” “All you straight men stop acting so macho just so people don’t think you’re gay.” “You don’t have to be rational as long as you have a testimony.” “I just wish all of God’s children would stop bickering all the time…When the hell are we going to stop fighting and namecalling and just start to love one another? It’s time we all grew up and behaved like adults, dagnabit!”

Opening doors for you!

452 841 West 400 North PMS (West Bountiful)

PMS 449

Spectacular horse property on over 2 acres. New salt water pool & fire pit. 3331 sq ft - 5 beds & 4 baths

1605 E. Arlington Drive (200 North)

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Amazing estate on .74 acre lot in the heart of Federal Heights. 4717 sq ft - 5 beds & 4 baths

Spacious St. Mary’s rambler with inviting courtyard and private garden. 4356 sq ft - 5 beds & 4 baths

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1376 E. Perry Avenue (100 North)

2750 East 4215 South

1946 E. Ramona Avenue (1930 South)

Stately Prairie Style 2-Story in charming Federal Heights neighborhood. 2926 sq ft - 4 beds & 4 baths

Fantastic rambler with contemporary floorplan & large yard for entertaining. 6755 sq ft - 6 beds & 6 baths

Sugarhouse rambler with new kitchen, updated plumbing & electrical. 1847 sq ft - 3 beds & 2 baths

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Stephanie Stewart 801-808-1708

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956 East 5014 South - Three Fountains

1334 East 3930 South

1347 South 600 East

Completely remodeled condo with main floor living, patio & 2 car garage. 3100 sq ft - 4 beds & 3 baths

Beautifully updated rambler in wonderful Millcreek location. 2630 sq ft - 4 beds & 3 baths

Stylish Bungalow near Liberty Park and downtown Salt Lake. 1346 sq ft - 2 beds & 1 bath

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OGDEN’S POET LAUREATE, PROFESSOR ABRAHAM SMITH The unpretty world of hick poetry BY BL AKELY PAGE

See page 28.

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SEPTEM BER/OCTOBER 2 0 2 1

PHOTO ADAM FINKLE

H E P O E T A B E S M I T H is an otherworldly and uncontainable presence. He thinks the label “hick” suits him just fine. For Smith, hick is a term of endearment, motivated by rural slang; he embodies and relishes the designation, wearing it like well-loved overalls. When you ask Smith a question, his body rocks back and forth as if to keep the words from crawling out of his throat all at once. His performances have been likened to a display of demonic possession, which you can understand once you’ve met him. The tremoring, vibrato of his delivery is motivated by his rural background. His poetry performances are percussive and unpretty, a dirty Pentecostal revival, paired with spouting and spitting. Smith doesn’t skirt the tragedies of rural America. His poetry and music bare all, without beautification. He speaks plainly about parts of the country dying at record rates from opioids, meth and suicide, “It’s a rough time for rural America.” Raised between Wisconsin and Texas, Smith has a deep connection to the land of his youth, returning as often as he can to recharge the spirit. “Revisiting the sites of home and listening to the sounds and phrases of overheard conversations, then letting it

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ferment in my mind, percolate and then release in the kind of delirious way only poetry can do at some later day.” Smith describes writers as “sweetly haunted people.” Though he now has a deep community responsible for healing much of his past sorrow, there’s a lingering melancholy from the isolation he experienced in his youth, living in the country without many kids nearby. “All those feelings are places we often go back to, that place where trauma remains, writing from everly-afraid haunted places, bringing some pizazz to some older rusty times. A beautiful conundrum about life is that we’re alone, and we miss. Then we get into the hubbub of life; sometimes, we yearn for that older, pining, aching place.” Smith has an impressive gallery of accomplices to both his poetry and music. His most recent book, Destruction of Man, was edited by Chet Weise and published by Jack White’s Third Man Books. He sees Weise as an incredible poet and a musician, who Jack White used to open for, but, he states, that people don’t

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Destruction of Man by Abraham Smith (Third Man Books, 2018) available for purchase on Amazon The Snarlin’ Yarns’ debut LP Break Your Heart is available in vinyl, CD and digital download at thesnarlinyarns.com seem to like to talk about that any longer. One fateful night, Smith was invited to Third Man Records literary deathmatch and Weise was in the audience. The two would reunite at a Tuskaloosa party, reminisce and swap stories, eventually leading to a publication. In the last few years, Smith has transposed his poetic skills to his other love, music, with his band, The Snarlin’ Yarns, alongside other musicians, several of whom are also Weber State professors. “Sure, there’s been ups and

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downs; a band is a family, creating a beautiful opportunity for empathy, listening and compromise. It’s been a great thing.” The band is getting ready to record their second album, heading back to Mississippi to Matt Patton’s (of the Drive-By Truckers) recording studio When Smith isn’t traveling back to his rural home or practicing with his band, one is likely to find him conducting a poetry class in a tree. His classes at Weber State University approach poetry from a place of play and irreverence. He’s always been someone to encourage poets, particularly his students, to get outside and “catch the poetry.” “We’d stare at the tree and write a poem as an attempt to remind us that poetry doesn’t have to always come from our wounds or joys. Now, our wounds and joys might infiltrate the tree and be a part of the poem they created, but it’s fun to get out and use your eye, taking what is and learning about your community.” As Ogden’s poet laureate, Smith helps create a community for poets to share their work at Water Witch’s poetry nights in Salt Lake, where you can also see him perform.

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FA SHION

COSPLAY COUTURE Fanatic passion inspires handmade fashion BY CHRISTIE PORTER PHOTOS BY ADAM FINKLE

W E A LT H O F TA L E N T to

rival any fashion designer lives in the world of cosplay—a portmanteau of “costume” and “play,” used to describe the people who don costumes and play-act like their favorite characters at comic conventions. In the case of the Utah cosplayers here, to call their works of art mere costumes seems, at best, an understatement and, at worst, an insult. These handmade garments, accessories and props are the culmination of intense planning, endless trial and error and hundreds of hours of labor. They’re not for sale and their creators likely won’t see any returns on their investment. For cosplayers, it’s about the love for each character and showing the world the physical embodiment of that love.

PRO TIP While Moody’s Giselle cosplay has been hailed as screen accurate, Moody advises, “Just have fun with cosplay. Don’t worry too much about accuracy. It’s OK to take some shortcuts.” Missy Moody is on Instagram @madamemoodycosplay

FANX 2021 To see cosplay up close, FanX, Salt Lake City’s very own comic convention, returns Sept. 16–18, 2021 to The Salt Palace Convention Center.

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Tickets are available at fanxsaltlake.com

PRO TIP “Instead of sewing with invisible thread, I use fishing line,” says Dowdle. “It’s so much easier to work with.”

MISSY MOODY

GISELLE, ENCHANTED Missy Moody has competed on the stage at comic conventions from Salt Lake City to New York in Giselle’s massive wedding gown from Disney’s Enchanted. The selftaught seamstress has remade the dress five times over the course of four years, eventually wearing it to her very own nuptials.

Gayle Dowdle is on Instagram @dowdledesign

DETAILS The diameter of the gown’s skirt started at 200 inches. “It wasn’t quite big enough,” says Moody. Now, it’s 210 inches. “I have to tip the dress sideways to get through doors, but it’s totally worth it. You can’t put yourself in a box with cosplay.” Those 210 inches are supported by a hoop skirt and a ruffle skirt, which is made from 200 yards of gathered organza. The overdress is satin, embellished with 15,000 sequins and jewels and 200 rhinestones, which demanded the majority of the estimated 400 hours of total labor. Moody used iridescent glitter glue (which had to cure for two weeks) to apply the finishing touches: more jewels, organza butterflies and fabric flowers.

INSPIRATION While Moody says her inspiration comes from the obscure and surreal, she also loves extravagance and glamour. “And I didn’t want to have to wear a wig,” she adds, which guided her to the red-headed Disney princess, Giselle. “The Art of Disney book was also a big help,” she says.

GAYLE DOWDLE

DETAILS

Gayle Dowdle is the queen of renaissance fairs and comic conventions. Dowdle began cosplaying six years ago and has been planning to recreate Queen Elizabeth I ever since. She spent as many as 700 hours constructing the ensemble. She entered her cosplay into the FanX 2019 cosplay contest, winning first prize. Since, she has continued to make upgrades to the royal cosplay she has created. “My dress will never be finished,” she says.

Many of the gown’s details go unseen but provide the shape and structure of the dress. It begins with a simple shift, a pair-of-bodies (a steel-boned corset), farthingale (a wheel that supports the skirt’s wide hips) and a bum roll. The skirt and overdress are made of brocade fabric, embellished with sari trim, 300 yards of ribbon and 40,000 hand-beaded jewels, pearls, crystals and gems. She completes Elizabeth’s signature look with strings of pearls (a reference to pearl necklaces gifted to Queen Elizabeth by Robert Dudley), ruff, veils and crown. The wig is actually made of Dowdle’s

QUEEN ELIZABETH I OF ENGLAND

own hair, which she cut off before beginning chemotherapy treatments last year. She says, “When I wear this wig, I don’t feel like Gayle with cancer, I just feel like Gayle again.”

INSPIRATION “I fell in love with her making this dress,” Dowdle says of Queen Elizabeth. She pulls her inspiration for her Elizabeth I gown from the Ditchley Portrait—a 1592 portrait of the queen by Marcus Gheeraerts the Younger. She also listens to Elizabeth biographies while she sews, bringing historical accuracy and authenticity to her pitch-perfect portrayal.

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FA SHION

KIMBER GABRYSZAK

BRIENNE OF TARTH, GAME OF THRONES

PRO TIP “My advice for making chainmail? Don’t make chainmail.” If you absolutely must, Gabryszak suggests using a corkboard and pins to help stabilize your work. Kimber Gabryszak cosplays with her friend Connie Misket on Instagram @kimber.and. connie.cosplay

RYAN BIELIK

CALEB WIDOGAST, CRITICAL ROLE “It was a demanding mistress,” Ryan Bielik says of his Caleb cosplay, his take on a character from the Dungeons & Dragons live-streaming sensation turned multimedia empire, Critical Role. Bielik started cosplaying in 2013 and typically attends three conventions per year. After the pandemic, his Caleb cosplay represents a return to form: an obsessive attention to detail. Bielik plans to publicly debut his Caleb cosplay this year at FanX, where he will also enter the cosplay contest.

DETAILS At first glance, the colorful purple robes distract from the devilish details of Bielik’s cosplay. The lionshare of the 270-plus hours of labor were for the props and accessories. Bielik crafted all of the leather items from scratch:

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Kimber Gabryszak sets a high bar for herself. “I love to be as screen-accurate as possible,” she says. Gabryszak has always loved costuming, “I was cosplaying before I realized what cosplaying was.” But she did not attend her first comic convention until 2015. She says, “Brienne is the most ambitious character I have ever cosplayed.” Gabryszak had to learn leatherworking, for example, but by far the most difficult undertaking was constructing the chainmail.

DETAILS For Brienne’s chainmail shirt, Gabryszak wound metal wire into springs and cut thousands of individual rings, which she then had to link together by hand. “It’s like crocheting with

two belts, spell book, harness, leather bookcase, spell component pouch and purse. He hand carved runes and symbols into the leather pieces. “The spell book is the thing I am most proud of,” he says, drawing attention to the pages. He transcribed all of the character’s spells with ink and quill, totalling 60 pages. Bielik also sculpted, molded, cast and painted gold 100 resin coins. He achieved a clever fireball spell effect by sculpting the base shape in hot glue and placing an LED light inside. The component pouch is also filled with actual spell components (or, at least, the closest real world approximation).

INSPIRATION “I wanted something elegant to do—flashy, colorful. Something with a lot of grace in the costume,” says Bielik. “That drove me to fantasy, and I’m a huge Critical Role fan.” Bielik, also a Dungeons & Dragons fan, chose to cosplay the adventuring party’s wizard.

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metal rings instead of yarn,” she says. Gabryszak estimates she used 20,000 rings total in the chainmail. The armor is made from EVA foam. The skirt is comprised of 200 individually cut leather squares, each embellished with a custom stamp. Gabryszak sculpted the hilt of the sword based on a toy replica of the on-screen sword. She then made a mold, casted it in resin and coated the resin in gold powder. “Brienne’s sword is my pride and joy,” she says.

INSPIRATION Gabryszak is drawn to offbeat, complex characters. “Not necessarily the most popular character. I like doing villains or people with a unique appearance who might not be as conventionally pretty,” she says. “Brienne is this tough, badass, giant, imposing woman.”

PRO TIP “An action figure is really helpful for making a costume,” says Bielik. “Because you can see the back and feet, which you can’t always see in official art.” Figures are often proportional as well, which can allow the costume to be scaled up from the model. “That is a life saver.” Ryan Bielik is on Instagram @moody_kittens

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A MANLY MAKEOVER Now that we have your attention, let’s lose the gendered stuff BY CHRISTIE PORTER

N A S O C I E T Y T H AT P R I Z E S machismo and often promotes toxic masculinity, not many dudes want to own up to getting facials or laser hair removal or breast reductions. But more and more men are getting cosmetic procedures and aesthetic treatments than ever before. So, maybe it’s about time we lose the machisma and the stigma? Marina Helm has worked as a Master Medical Esthetician for 10 years. She’s spent the last four at Lucienne Salon, Spa and Boutique, and, in that time, she says she’s seen more men coming in and using the aesthetic services. “Laser hair removal, body treatments, facials for skin maintenance— men are joining the beauty industry more and more,” she says. One of the top procedures Helm performs on men is called an EmSculpt. The device uses radio-frequency heating to strengthen muscles and burn fat. People ask her to firm up their abdomens, arms, legs and “A lot of toning of the buttocks,” says Helm. “A lot of those treatments are on male clients.” It sure beats doing squats, and it’s less invasive than liposuction or a sculpting lipo treatment that can arrange your fat cells to look like abs. But, the procedure Helm performs the most, both on men and women, is microneedling. “It’s something I do a lot of, maybe five or six treatments a day,” says Helm. The procedure is basically what it

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Men are joining the beauty industry more and more.” sounds like. A tiny needle pricks the skin of the face, stimulating the production of collagen and elastin in the body, which is supposed to create a more youthful appearance. Professionals are also seeing an uptick in men going for the surgical option as well: a good, old fashioned face lift. Helm sees that men are getting more comfortable with the idea of being open about the cosmetic procedures they’ve received, but, “Some of them still want it to be a secret, but they are getting more involved,” says Helm. In the end, it’s not about which procedures are meant just for men or just for women. The truth is, we’re all just trying to fit an ideal, so let’s be upfront and open about it.

Marina Helm is a Licensed Master Medical Aesthetician, PC Certified, Medical Laser Technician Skincare Specialist, Certified Microblading Eyebrows Artist and Body Contour Specialist.

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PER FOR M A NCE

DRAG HER

Utah embraces the art of female impersonation BY JOSH PETERSEN

H E N R O YA L C O U R T of the Golden Spike Empire was founded in 1976, Utah’s queer community needed a safe space to call home. “It started here as a social organization to support the community and create an opportunity for people to connect,” explains Peter Christie, who has been involved with RCGSE since the ’90s. Members performed drag to entertain each other and fundraise for local charities. In the decades since RCGSE’s founding, LGBTQ life has changed dramatically in Utah. And as the community has changed, so has drag. “In the ’90s, it was very difficult to be paid as a drag performer, particularly here in Salt Lake,” Christie says. In recent years, the drag scene has exploded from weekend shows to brunches to touring productions. You don’t even need to go Downtown to see drag anymore—there are shows in Ogden, Park City and, yes, even Provo. Perhaps nobody represents this shift better than Jason CoZmo. CozMo was born and raised in Magna, but he made his name as a celebrity impersonator in southern California, New York and Atlantic City. He became especially known for his Dolly Parton impersonation—on a Good Morning America

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PIONEERING QUEEN

In the late 1800s, Italian opera singer Madame Pattrini was a favorite of Utahns, performing at music venues, church socials and even LDS President Lorenzo Snow’s birthday party. The catch? Pattrini was actually named B. Morris Young and the man behind the falsetto was one of Brigham Young’s sons. In 2017, Ogden’s Own Distillery released a specialty gin named after the 19th century diva.

appearance, even the real Dolly couldn’t tell the difference between CoZmo and herself. When CoZmo moved back to Utah, he began to perform in local bars—straight bars. Now at Metro Music Hall, his show Viva La Diva has 40-50 performances per year. CoZmo’s audience stretches beyond stereotypical drag superfans, and he’s proud of it. “I’ll make fun of the white trash from Kearns, the Mormon wives with their Botox from Herriman and the little gay bottoms on the front row,” he says. Viva La Diva is not explicitly political, but CoZmo hopes to share a message of acceptance with all kinds of people. “What other event would you go to where the bishop is sitting next to the drag queen and the Republican is sitting next to the Democrat, and they’re all having a great time?” he asks. For local queens far removed from big-name TV shows like RuPaul’s Drag Race, drag remains an essential avenue for self-expression. This year at RCGSE’s annual Gay Pride Pageant, two queens, Horchata and eventual winner Tara Lipsyncki, competed for the title of Miss Gay Pride. Longtime members of RCGSE met with friends they’d known for decades and patiently explained to me the organization’s complex web of leadership roles and pageant titles. (Seriously, I’m still trying to figure it out.) In between the competition, current and former leaders—some in pageant gowns, some in jeans and a T-shirt—lipsynced to their favorite songs. It was all about as far from reality TV polish as you can get. But drag’s messy, beautiful origins were still intact—queer people, in community with each other, putting on a damn show.

PHOTOS COURTESY VIVA LA DIVA AND MADAME PATTRINI GIN

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STATE WATCH

WANTED: STAIRWAY TO POWDER HEAVEN Little Cottonwood transit solutions grand in scale. Are they short on impact? BY TONY GILL

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minutes and travel in dedicated lanes, offer the fastest travel time. On the other hand, the required infrastructure, including widened roads and large snowsheds to protect the road through avalanche prone sections, carries substantial environmental penalties. A gondola would run reliably regardless of the weather conditions and imposes less of an environmental burden, but would only riders going to Snowbird and Alta. Many dispersed recreation users (hikers, bikers, climbers, backcountry skiers, etc.)— who comprise an estimated half of LCC visitors— would be on their own, probably driving to the trailhead in single occupancy vehicles.

PHOTOS COURTESY GONDOLA WORKS

H AT ’ S T H E M O S T dangerous animal in Utah? The red snake of death. The beast—formed of illuminated taillights writhing in seeming perpetuity on State Route 210 in Little Cottonwood Canyon (LCC) amid full-on powder panic—has become omnipresent in recent years, and it’s threatening to devour us all. The immense traffic pressure in the Cottonwood Canyons has fast become untenable as more people come in search of the world-famous Greatest Snow On Earth each year. In an effort to solve the problem, the Utah Department of Transportation (UDOT) began an Environmental Impact Statement in 2018 in partnership with the Utah Transit Authority (UTA) and the U.S. Department of Agriculture Forest Service (USFS). The main alternatives in consideration are, one, enhanced bus service on a dedicated shoulder lane and, two, a gondola connection that runs from near the base of LCC to Snowbird and Alta. Each proposal comes with a price tag of more than half a billion dollars—much of it funded by the state. The goal of both is to reduce single occupancy vehicles on the road. It’d better work. Gondolas and buses each have their merits and shortcomings. Buses, which would depart every five

Renderings of the propsed parking structure and gondola station at the mouth of Little Cottonwood Canyon

Save Superior with the Gondola? As a carrot to garner public support for the gondola solution and ease concerns over runaway development, Snowbird is offering to put more than 1,000 acres of unused land it holds in LCC into a conservation easement in partnership with Utah Open Lands. The protection of that land, which includes much of Mount Superior and the surrounding area, would offer some consolation for conservationists opposed to increased canyon infrastructure.

UDOT wrapped up its 45-day public comment period last month and is hoping to choose a solution before the end of the year. By many measures, the bus solution appears to be fighting an uphill battle. The road would need to be widened to 84 feet, which is roughly as wide as Highway 189 through Provo Canyon. That scale is unfathomable to those familiar with the geography of LCC, who are concerned about water quality for the rapidly-growing population along the Wasatch Front. “The erosion and increased turbidity (clouding) would impact the water supply for a million people. These are our watersheds and they’re congressionally mandated to be managed as such,” says Carl Fisher, executive director of the conservation group Save Our Canyons. The widened roads would also negatively impact the climbing population, Fisher says, by decimating some of the roadside climbing areas enjoyed by generations of climbers. Using public funding to prioritize one user group over another is rarely a good look. “We don’t believe anything with tires on it is the answer,” says Dave Fields, General

Manager of Snowbird, a member of the Gondola Works Coalition—the group which supports the gondola concept. “Highway 210 is the most avalanche prone road in the country, and it only works as well as the worst car on it.” Fields is far from an impartial commenter on the subject, but his observation is astute. One driver can slide off and back up the whole roadway, a frequent occurrence when AWD and chain rules aren’t enforced. The gondola will work during heavy snowfall, is unaffected by avalanche activity in LCC, offers carbon-neutral operation and is frankly more elegant than a bus. “You have to ride a bus. You get to ride a gondola,” Fields notes. Still, nothing here is perfect. An angle station on the route would wipe out what is now Tanner’s Flat Campground, and parking capacity remains a problem. Current plans call for 1,500 paid parking spots at the gondola base, an inadequate number to serve the number of people that need to use the gondola to eliminate the target of reducing 50 percent of cars. Plus, a toll to help pay for gondola operation would be implemented for drivers in LCC, including dispersed recreation

users whom the gondola does not serve. There are valid concerns about the social equity of a publicly funded transit project that primarily benefits two private businesses, Snowbird and Alta, along with landowners where the base station will be built. Fisher questions whether the debate is actually occurring on a level playing field. “The bus alternative as proposed seems like it’s just there to run interference and clear the way for the gondola,” Fisher says. “Gondola proposals have been very politically popular, and that influences the way UDOT approaches the issue.” The toughest question facing the $600 million decision is if it’s even solving the right problem. Adding canyon infrastructure to deal with crowds will ultimately lead to more crowds, thus requiring further infrastructure. “It’s a positive feedback loop, and that’s not sustainable,” Fisher says. “It doesn’t connect our communities to the resorts. It purely serves a political and economic development purpose. Even if it were successful, it doesn’t address Big Cottonwood Canyon, so we’d have to revisit the issue again.”

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HIGH PROFILE

THE VOICE OF THE JAZZ (And Sports Fans Everywhere) How David Locke built a media empire on his summer vacation PHOTO ADAM FINKLE

BY MAT T PACENZ A

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been satisfied. He was seven years into his dream job as the radio voice of the Utah Jazz, after more than two decades in sports talk radio in SLC and Seattle. But at 46 years old, Locke wanted more. A new challenge. He looked around the media landscape and spotted a business opportunity—a network that would give sports fans a constant flow of shows about their favorite teams. Locke hosted his own daily show about the Utah Jazz and he wondered, “Why isn’t there one of these for every team?” So he set out to build a national podcast network. On his summer vacation. While Locke and his wife toured America in an RV, he spent his nights scouring the internet for talent, hunting for local bloggers and journalists willing to host a daily podcast. He called them, urging them to join the as-of-yetnonexistent Locked On podcast network. Fueled by Locke’s relentless drive, the network took off—launching shows for every single NBA and NFL team later that year. Baseball, hockey and college sports followed. Over the next few years, advertising income grew, outside investors backed the venture and the network surged forward. Soon, big media companies started to take note of what a hard-working NBA broadcaster had built during his free time. Less than five years after it was born during a family RV trip, the Locked On podcast network produces 170 daily podcasts which are listened to nine million times each month. “I don’t know of any other person who could have pulled this off,” says Locked On chief operating officer Carl Weinstein. “He has boundless energy and drive. It’s remarkable to create a company out of thin air.”

‘AGGRESSIVE AND AGGRAVATING’ Locke’s tenacity was present immediately when he landed in Utah to ski after college. To get his first radio gig, he waited each morning in the lobby of the only AM sports radio station in Salt Lake City until the manager finally gave him his break. Within just a couple of years, he was not only hosting his own call-in show but had been promoted to station manager. Young David Locke was brash, taking on outraged listeners who were eager to respond to the host’s latest provocation. When Locke left Utah sports radio in 1998 for Seattle—he would work in radio and print there for nine years—Salt Lake Tribune sportswriter Gordon Monson penned a farewell column calling him “aggressive and aggravating, combative and bumptious, informed and self-satisfied.” Locke winced when those words were read aloud to him at a cafe in Park City in May. He hopes, now age 51,

he has matured since he was in his 20s. But, he points out, his style succeeded—those shows in the 1990s drew huge ratings.

THE NEW HOT ROD IN TOWN The Utah Jazz hired Locke in 2009 to replace retiring broadcasting legend, Hot Rod Hundley, who had called the Jazz games for 35 years. From the start, Locke innovated. He would cut from the game to highlights from other games happening around the country. While a player shot a free throw, he would insert a clip of an interview with a coach or a player. With evident pride, Locke says, “We changed how a game sounded on the radio.” Even as Locke has added media mogul to his resume, he remains a passionate basketball broadcaster. “I get a huge thrill every night I call a game,” he says. Locke doesn’t have a classic radio baritone—his tone is higher-pitched and raspier—but as the Jazz rallied back during the second half of Game 1 of the playoff series against Memphis in May, his voice rose with the intensity of the action on the court. After a key Bojan Bogdanovic three-pointer, Locke shouted, “Let’s see if that gets Bogey going! He’s very animated, backpedaling the other way, banging his chest, clenching his fists, flexing.” His enthusiasm for the team—the Jazz enjoyed enormous success in 2020-21, ending the regular season with the NBA’s best record before falling to the Los Angeles Clippers in the second round of playoffs in June— is fed by his connection to its players and staff. Like All-Star guard Donovan Mitchell, who is just 24 but already the face of the franchise, with influence that stretches far beyond his sharpshooting. Last summer, during the peak of Black Lives Matter activism, Mitchell emerged as one of

the NBA’s most thoughtful young stars, unafraid to speak openly about racism. Locke applauds those efforts and believes Mitchell and other outspoken young stars in the NBA are “incredible human beings who happen to be great basketball players.” He has a close relationship with Utah Jazz Coach Quin Snyder, who Locke has interviewed hundreds of times, along with countless conversations while traveling together on the road. Locke calls the Jazz’ brash leader “the most brilliant person I’ve ever met” and says the coach is “a gift to me.” The pandemic disrupted sports broadcasting—Locke didn’t travel with the team this past season—and he mourns that lost time with his friend and colleague. “I miss him dearly,” Locke says, tearing up.

GAME CHANGER Tegna, a company once part of the Gannett newspaper chain that owns 68 television stations around the country, bought the Locked On podcast network in January. The terms of the deal were not disclosed, but the sale price must have been in the millions. Locke, who remains the network’s president, is eager to see what Locked On can do with Tegna’s resources. The network is looking at adding video and live programming. Perhaps the Locked On podcast network will, for example, offer live analysis of the NFL or NBA drafts, checking in with its local hosts, a hyper-local alternative to ESPN, available on your smart TV. Locke worries he sounds like he’s bragging when he talks about his success. But in his quiet moments, he admits, he thinks about his legacy: “If I can leave the world with a happy wife, with two happy kids, and I’ve made some changes to the way sports talk radio is done, the way that NBA play-by-play is done, the way podcasting is done, that would be awesome.”

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WORTH THE TR IP

LET’S MAKE IT WEIRD Strange Scenes Along Scenic Byway 89 BY CHRISTIE PORTER

first modern home in Kane County, feels more like a mausoleum than a museum, preserving the remains of the day-to-day life of Mormon polygamist settlers, down to the home’s original furniture. Around every corner, I expect to find a 19th-century ghost, hunched over a writing desk, gazing out one of the wide windows, and it would feel perfectly natural, even mundane. After all, I am the intruder here. The 127-year-old home has been restored and transformed into the Kanab Heritage House Museum (115 S. Main Street, kanabheritagehouse.com). My museum guide, Tina, acts surprised when I show up for the tour as if I am the only visitor she has seen in days. When the tour starts, it is just the two of us. She conducts me through each room with hushed tones. I wonder who she is afraid will overhear her. In the dining room, Tina proudly shows me a family photograph of the home’s inhabitants as if it were a picture of her own brood. The photograph hangs above one of the many fireplaces, the frame stretching from one end of the mantle to the other to make room for the six wives of Thomas Chamberlain (a wool merchant) and their 55 children. In the dining room also hangs a photograph of Chamberlain in black and white stripes, in prison for the crime of polygamy. Beside it, is a picture of five women standing: the newly-elected 1912 mayor, Mary Woolley Chamberlain, and the city council of Kanab. It was the first time in the history of the United States that a town council and mayor were comprised entirely of women—eight

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PHOTOS CHRISTIE PORTER

N S I D E T H E “J E W E L O F K A N A B ,” the

ABOVE: Kanab Heritage House Museum TOP: Toadstool Hoodoos LEFT: Moqui Cave enterance

LEFT: Smokin’ Hot Antiques & Collectibles at The Old Firehouse BELOW: Inside the Heritage House

89, moqui-cave.com). The natural sandstone cave was once used as a bar and dance club to entertain the stars of Little Hollywood. Parts of the original bar are still there, but the rest of the space is now dedicated to an eclectic array of Native artifacts, dinosaur tracks, football memorabilia and glowing rock collections. It’s as weird as it sounds. Nearby, there are two short, but worthwhile, hikes to the Belly of the Dragon and Moqui Caverns, located along the same stretch of Highway 89. Kanab’s reputation as a perfect starting point for adventures in Southern Utah has forced the desire to preserve its small-town vibe into conflict with the need to accommodate its ever-growing tourism industry. It’s facing labor and home shortages and rising housing prices. While not everyone who lives there is happy about its effects, its reputation is well-earned. Kanab is the lynchpin of the Grand Circle, within spitting distance of Zion National Park, Bryce Canyon National Park, Grand Staircase-Escalante National Monument, the Grand Canyon’s North Rim and Lake Powell.

PHOTOS: (TOADSTOOL) SCOTT BUFKIN/ADOBE STOCK; (MOQUI CAVE SIGN) MICHAELVI/ ADOBE STOCK; (HERITAGE HOUSE MUSEUM & OLD FIREHOUSE) CHRISTIE PORTER

OFF THE PATH (BUT NOT TOO FAR) years before it would become legal for any of them to vote in the U.S. When Tina takes me upstairs and shows me where the children slept (original bed, antique dolls and all). I ask if I can stay the night. She instead recommends a couple of local B&Bs in similarly preserved turn-of-thecentury homes.

KANAB (START HERE) Historic tableaus like that are on full display all over Kanab. Just like the actors who once graced the sets of the westerns that gave it the nickname “Little Hollywood,” Kanab has been through more than a few costume changes. Chamberlain’s descendants owned and operated the nearby Moqui Cave (4581 Hwy.

If you don’t stay in Kanab, there are plenty of places around to camp, but that doesn’t mean you have to rough it. About one hour east, along Highway 89, a new luxury campsite by Under Canvas has popped up on the rim of Grand Staircase-Escalante National Monument. And it is on the rim of an actual canyon. The on-site concierge directs me to a number of hiking trails spiraling outward from the campsite into hidden sandstone slot canyons. You’re also perfectly poised to head deeper into the National Monument and just minutes away from the Glen Canyon Recreational Area and Lake Powell. The nearby BLM Big Water Visitor’s Center can also assist in the launch of any outdoor adventures. The Ghost Town Pahreah trail is a must for anyone as fascinated with abandoned, potentially haunted things as I am. It is a four-mile, out-and-back trail not far off of Highway 89. The eponymous Pahreah, or Paria, was another Mormon settlement, eventually abandoned by its inhabitants after one too many hardships. Terrible

Wild Thyme Cafe

Where to Eat: Kanab Kanab Creek Bakery (238 W. Center St., kanabcreekbakery. com) keeps the case full of laminated pastries and the coffee fresh and hot, which you can take to-go or sip while sitting with a croque for breakfast. For lunch, Wild Thyme Cafe (198 S. 100 East, wildthymekanab.com) sources much of their menu from their own organic gardens. Their specialty bowls come in varieties like Yellow Curry and Falafel over tasty coconut rice. And for dinner, try the offering of French home-style food— an intriguing find in Southern Utah—at Vermillion 45 (210 S. 100 East, vermillion45.com).

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THE HIVE

WORTH THE TR IP Under Canvas Lake Powell-Grand Staircase

Horseshoe Bend

swim, and boat and ride. In addition to out-of-place stretches of soft, sandy beaches, Lone Rock Beach Campground offers spectacular views, the centerpiece of which is the aforementioned Lone Rock—a monolithic pillar of sandstone, carved out by water over millennia. For an even more stunning vista, Horseshoe Bend Lookout is an easy mile hike from the parking lot in Page, Ariz. and could not be more worth the money to park.

On the way, you can stop at the Glen Canyon Dam Overlook to see up close the manmade marvel generating five billion kilowatt-hours of hydroelectric power annually to keep lights on in much of the Western United States. It’s probably also haunted, as 17 workers died on the job during its 10-year construction. (A fitting monument to dedicate to Ladybird Johnson, I suppose.) You can see where some of those workers used to live, and even sleep where they slept, in one of the mid-century motels on the aptly named Street of Little Motels in Page.

ON THE WAY BACK (TAKE A PIECE OF IT WITH YOU) If you’re returning to the Wasatch Front or points north, don’t go by way of I-15 unless you have to. Instead, stay on Scenic Byway 89. Besides, the trip is not over until you have a souvenir to take home. Skip the many gift shops and rock shops (or not, rock heads) and instead, acquire something with a little history to commemorate the experience. Go for the antique shops. Almost every town you drive through on Highway 89 will have one. Not far past the turn-off for Scenic Byway 12 and Bryce Canyon (an adventure for another time), I hitch my horse in Panguitch and I am not disappointed. The small historic Main Street is home to Smokin’ Hot Antiques & Collectibles at the Old Firehouse (38 N. Main St.), which, as advertised, is inside an old Firehouse. The employees are friendly and helpful in their way, so I spend hours inside, picking over cracked leather cowboy and rancher gear, handmade beaded purses, tiffany lamps and more tin crockery than anyone could ever need. In the end, I go home with the creepiest antique doll I can find.

Where to Stay Under Canvas Lake Powell-Grand Staircase has luxury canvas safari-style tents with working showers and toilets as well as dining options on-site. 555 S. Jacob Tank Rd., Big Water, 888-496-1148, undercanvas.com Purple Sage Inn is a redone turn-of-thecentury home built in 1884. 54 S. Main Street, Kanab, 435-644-5377, purplesageinn.com Grand Circle Bed & Breakfast is another converted home built in 1912. 250 N. 100 West, Kanab, 435-644-8008, grandcirclebnb.com Quail Park Lodge is a classic ’50s hotel, redone. 125 N. 300 West, Kanab, 435644-8700, quailparklodge.com Cave Lakes Canyon offers tipis, hogans and conventional rooms, 435-644-3812, cavelakescanyon.com Canyons Hotel, a boutique hotel, 190 N. 300 West, Kanab, 435-644-8660, canyonshotel.com

On the Water: Lake Powell Lake Powell was created when the Glen Canyon Dam was built in 1963. The lake’s shore is the red rock spires of what was once Glen Canyon and all those nooks and undulations add up 2,000 miles of shoreline which is more than the combined states on the Pacific Coast. It is best explored on the water. The Lake Powell resort at Wahweap Marina is the perfect base to explore the lake. The resort, situated on a bluff overlooking the lake offers beautiful views as well as a selection of rentals and tours to get you out on the water.

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PHOTOS: (HORSESHOE POINT) ADOBE STOCK; (UNDER CANVAS) COURTESY UNDER CANVAS

yearly flooding that washed away crops and homes proved to be the last straw. It saw second life for a short time as a backdrop for western films, but film crews likewise struggled with the periodic flooding. So much so, they built their own staged Old Western town not far away, which you can also visit. If you like your strange sights to be a little more ancient, it’s a two mile out-and-back hike for the Toadstool Hoodoos. Keeping on Highway 89, there is only one place in the Glen Canyon Recreational Area where you can camp just feet from the water and

arolyn TannerIrish It is with great sadness that we share the passing of our beloved leader on June 29, 2021 Carolyn led O.C. Tanner for 26 years as Chair of the Board and was a passionate supporter of the jewelry stores. Our beautiful flagship store is a direct result of her desire to continue her father’s dream of having the most beautiful jewelry store in America. She was a strong leader, had a compassionate soul, and a generous heart.

1940 – 2021

Under her leadership, the company purchased and renovated the historic Hansen Planetarium building to become the home of O.C. Tanner Jewelers' flagship store. She rightfully viewed this as a gift to the city.

She was a good friend to many, and her absence will be profound.

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INFLUENTIAL WOMEN

IN BUSINESS S

alt Lake magazine’s “Women in Business” is an acclaimed and respected part of our September/October issue. Over the years, we have profiled and spotlighted successful women business leaders across the state. At this point in history, when so many women are community and business leaders, you could ask why we still feel the need to highlight Utah women-led businesses? While increasing every year, the current ratio of women to men business owners in Utah is 1 in 5. Our state is lower than the national average of 1 in 3 women to men privately owned businesses. How is it that in Utah, women account for the creation of 60% of all new companies and still trail men in ownership? These numbers don’t add up—but they do tell us something. Without going on and on with a list of why about patriarchy, me-too and misogyny, let’s read between the lines: Women who hold the title of owner are statistical outliers. Even with resources and assistance available, the message doesn’t always reach those who need it to hear it; unfortunately, many women-operated businesses lack funding and thus can’t continue to develop as required and die out. As leaders, our women in business are shining examples of success. Here they share insights of their entrepreneurial journey so others like them can follow their lead.

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JULIE JOHNSON, JENNIFER BARBER & SARA TURNER

THE PARTY LADIES OF SALT LAKE CITY

ALPHA-LIT SLC & POP! PARK CITY alphalitletters.com (435) 757-2605 saltlake@alphalitletters.com Instagram: @alphalitslc

popparkcity.com (435) 640-6920 and (435) 901-1614 hello@popparkcity.com Instagram: @popparkcity

ith constant events, like a revolving door of weddings, happening throughout Utah at any given time, it’s a wonder there wasn’t anything like Alpha Lit in Salt Lake City 18 months ago. “Utah has all these event venues and creative people. I thought it would be perfect here,” says Julie Johnson, who, seeing the possible demand, seized the opportunity and brought the first Alpha Lit to Salt Lake City. The company rents out three-foot tall illuminated letters, symbols and numbers to create bright, unforgettable displays, and it’s given Johnson an opportunity she’s never had before: to quit her day job and become her own boss. “Having the ability to own my own business and make my own schedule is something I always wanted to do. That was a path that I wanted to pursue,” she says. Now she co-owns Alpha Lit locations in L.A. and Jackson Hole as well as Salt Lake City. Johnson even uses the Alpha Lit for her events in her personal life. For her fiance’s birthday, she teamed up with Jennifer Barber and Sara Turner of Pop! Park City to create a display around her fiance’s gift: a brand new motorcycle. “It was legendary,” says Johnson, gushing over Pop! Park City’s elaborate balloon displays. Mother-daughter duo Turner and Barber of Pop! Park City strives to create the “premiere bespoke balloon experience,” including hand-lettered balloons, balloon installations and event rentals. For them, it’s all about elevating their clients’ special events. Like Turner and Barber, Johnson is grateful to be able to celebrate with their customers, even in a small way. “A daughter reached out for us to spell out ‘cancer free,’’’ says Johnson, describing one of their most memorable events. “We set it up on her mom’s lawn as she came back from her last cancer treatment. It was one of the most special things we’ve ever been apart of. We became part of their family for a night.” “We have such happy products,” Johnson says. “It should be a breeze and a joy. It’s supposed to be a celebration for you or somebody you love. So we try to make it as joyful as possible from start to finish.”

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LORI DARR FOUNDER

CACHE TOFFEE COLLECTION cachetoffee.com (863) 333-5453 Instagram: @cachetoffee

e know the feeling. You’re walking through Harmon’s or Whole Foods and suddenly you see it. Wrapped in luminous gold packaging, that creamy, crunchy, meltin-your-mouth toffee bursting with pecans or pistachios, dried cranberries, layered and drizzled with rich artisan chocolate and sprinkled with sea salt—it calls to you. Let it, because Lori Darr’s Cache Toffee Collection is not only locally made in Salt Lake City, Utah, it’s handcrafted in small batches using fresh butter, renowned Solstice Chocolates and an array of high-quality natural ingredients for out-of-this-world flavor. “I learned the art of toffee making from my mother, who made it for our family and friends during the holidays,” Lori says, adding that she continued the tradition of toffee gifts for loved ones. Her creative juices began flowing, however, taking inspiration, she says, from Utah’s beautiful seasons, her garden, and her love for spices and good food. “I love putting my own spin on toffee—like adding spices, marinating dried fruits in brandy, adding pumpkin seeds, a touch of lime sea salt—creating unique taste sensations is my passion”. Once she started, Lori says she couldn’t stop, because friends and family kept asking for more. “I continue to work out the perfect balance of ingredients and temperature, experimenting with flavor and texture combinations until I get the recipes just right,” she says. The clamor for her confections compelled her to launch Cache Toffee Collection in 2016. Her first retail customers were Mick Chandler at Bon Appetit and the Market at Park City. She quickly expanded into the hospitality industry at the St. Regis, Stein Eriksen Lodge, and the Grand America Hotel and from there into grocery stores like The Store in Holladay. But demand quickly outstripped supply, and Lori decided to move operations into her custom-designed commercial kitchen, expanding her team and introducing her products into other retail stores beyond Utah’s borders in Colorado, Idaho, Wyoming and Montana. Cooking and sharing her creations is Lori’s way of showing love— that’s why building Cache Toffee Collection has been so rewarding. The fact that her toffees have received Gold and Bronze medals at the last two Chocolate Alliance global festivals, or that Nordstrom chose to sell her toffee at their stores as one of only a handful of “guest artisan vendors”, is merely the icing on the cake—or rather the drizzle on the toffee. As Lori says, “with eleven varieties and more scrumptious flavors on the way, now there’s a toffee for every sweet and savory tooth, every season, and every occasion.” If you run into her, she’ll no doubt give you her winning smile and likely offer you a taste of her newest creation. “My joy in sharing what I am excited about motivates me, so it’s fun for me to reach out and say, ‘Try this one!’”

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SUSAN NIEDWICK

CFP®, SENIOR WEALTH MANAGEMENT ADVISOR

CUTLER INVESTMENT GROUP (801) 783-1833 Cutler.com

ne of the most satisfying aspects of Susan (Taylor) Niedwick’s work as a Senior Wealth Manager with Cutler Investment Group is helping people see the forest in spite of the trees. “There is a season for everything, fluctuations both in the market and, of course, in life,” she says, adding that helping clients get back on their feet after a divorce or the death of their spouse is especially rewarding. “I can help them focus on where they want to go from here, and life can feel manageable again.” As a full-time wealth advisor managing a home with two teenage daughters, Susan knows firsthand about life’s tendency to throw curveballs and she feels a deep sense of responsibility to help those in her path become financially literate. “Understanding the value of money can add to a life with intentional savings and investments or subtract from life with mindless debt and living paycheck to paycheck,” says Susan, who’s own financial lessons began as a young girl growing up in Salt Lake City. “I remember tracking mutual fund investments with my dad on graph paper and helping my mom write checks and organize the family finances.” Now 25 years in the industry, the University of Utah grad heads up Cutler Investment Group’s office in Southern California, servicing western states including Utah. She helps individuals create and maintain wealth, and helps businesses set up and manage retirement plans. “The fact that I am also a CERTIFIED FINANCIAL PLANNER™ allows me to dig deeper into the whole financial picture for all my clients,” she says, adding that she is especially passionate about teaching other women keys to money management. “I’ve always been in the minority as a female advisor and I recognize that I bring a unique perspective to women investors.” She also acts as a fiduciary which means her advice is in the client’s best interest. Susan says she tries to live by the simple words of Fred Rogers: “Real strength has to do with helping others.” She believes her greatest asset is acting as the voice of reason, steering folks toward sound, diversified investment plans rather than headline-grabbing investments where too often, the bottom falls out. “We all work hard to earn money, I want to help people grow it so they can retire exactly how they plan.”

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KIMBERLY RASMUSSEN & ELIZABETH WIXOM JOHNSEN CO-OWNERS/PRINCIPAL DESIGNERS

ESTABLISH DESIGN 3233 S. 900 East, SLC 801-467-1268 establishdesign.com Instagram: @establishdesign

Although both Kimberly Rasmussen and Elizabeth Wixom Johnsen boast interior design’s educational accolades, nothing can replace 25 collective years of experience, as well as an eye for style and the ability to discern the needs and desires of each client. Their company, Establish Design, employs every aspect of creating custom homes—from architecture to interior details to furnishings. “We offer a true collaboration from architecture down to accessories. Our projects are tailored to a life, a story and a vision,” says Kimberly, who sees the opportunity for refinement in every space—offering clients a gathering of treasured fabrics and custom furniture, art and accessories—all with the aim of elevating and enhancing the established vision at hand. “This isn’t about getting through a to-do list, we offer an exhilarating journey to clients where their vision fuses with our expertise to create something special.” Co-owner and Principal Design partner, Elizabeth, agrees, adding that the process of creating a thoughtful home is thrilling not just for the client, but for the entire team. “Each detail is weighed in the balance of the realization of someone’s vision,” she says. “A home is not simply made of sticks and bricks but built by breathing life into ideas and dreams.” The designers founded the company, formerly Elizabeth Kimberly Design, in 2006 after recognizing not just a common aesthetic but also a common set of values. Guided by their love for family, friends and all things beautiful, they saw new potential for growth working side by side. Elizabeth had spent years working as an interior designer for an established firm while Kimberly’s training in business administration and finance, as well as in interior design helped them meet the ever-growing demand and bring on top-of-their-craft team members. People are the most important element in the home design process. “Some clients come with clear ideas and desires and look to us to distill the many fragments into a clearly established, consistent vision for their project,” Elizabeth says. “Other clients look to us to present possibilities from which they can adopt and create a style all their own. Nothing brings more joy than to create for your family a place that will nurture and build your loved ones for years to come. Carefully considering dreams, tastes, values, memories and traditions set us on the path of creating homes that speak of our clients and their people” Kimberly says she considers caring for her family of six as one of her highest qualifications. “Nothing beats practical experience when choosing items or personalizing design solutions,” she says. “I always have efficiency, longevity and operation in mind.” The company’s growth over the past 15 years is celebrated with a new building in the Millcreek area, with competition anticipated for next spring.

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LEAH J. WYNN OWNER

INSIDE OUT ARCHITECTURALS INC. 3410 S. 300 West, SLC Insideoutarchitecturals.com

eah Wynn couldn’t have guessed that a research assignment about decorative tile would lead to a lifelong passion. “I worked as an intern during my senior year of college for a designer trade showroom,” she says. “One day, someone from a company specializing in tile and fireplace parts came in to ask if we could help his company properly price its three-dimensional cast tiles.” No one at her firm had answers, so, in the grand tradition of internships, Leah was assigned to slog through heaps of information in order to correctly price the tile. “I did so much research on it that I decided to make it my school project,” she says. “But in the process, I came to really love the artistic beauty of tile and recognized its boundless creative possibilities.” During Leah’s digging two decades ago, she found it hard to find a showroom in Utah dedicated to handcrafted tile—although so many tile artisans were creating lovely pieces. At the same time, demand for specialized tile was increasing as historically accurate home renovations in Salt Lake’s older neighborhoods—especially among arts-and-crafts style homes, became commonplace. She convinced the owners of the firm to bring in two arts-and-crafts lines and pursue other interesting tiles as well as customization options. By the time the owners retired in 2007 and left their business to Leah, Inside Out Architecturals (IOA) was best known as a decorative tile showroom, pushing tile’s usual boundaries well beyond backsplashes, fireplaces and showers—thanks, in many ways, to Leah’s expertise. Under her direction, Leah transformed IOA into a retail showroom, with a team that not only advises clients but often creates layouts and tile compositions for everything from impactful focal points to finishes to space delineation. “The tile world has changed so much in the last 20 years,” says Leah, who has pioneered work in tile layout design, becoming an artist in her own right. “I have been very fortunate to see tile go from simple and sterile to exciting and innovative.” The company is a playground of creativity, boasting over 40 exclusive tile lines ranging from handmade ceramics to glass, leather, metals and porcelain. It also showcases multidimensional elements such as 3D designs, hand-carved and inlaid tile and offers a wide selection of other architecturals from metal screens to corbels. “The showroom at IOA is more like an art gallery,” Leah says. “You might find you want to wander for a while. It’s pretty fascinating to take in all the possibilities.”

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KARYN LUKE & KIMBERLY PEINE REALTORS, FOUNDERS

K GROUP UTAH 2180 S. 1300 East #140, SLC (801) 558-5063, (801) 368-3430 kgrouputah.com Instagram: @kgrouputah

hen Don and Lynda came to realtor Kimberly (Kim) Peine looking to relocate to Utah, they were facing a heart-breaking situation. Their adult daughter was battling cancer for the third time, and they were looking for a home close to hers where they could offer her family help and support. “Kim drove us around for those two entire days,” reads the couple’s letter of appreciation. “She listened carefully to our needs and concerns—never rushing us, and always willing to show us another house when we just weren’t satisfied.” Kim Peine and Karyn Luke, founders of K Group, recognize that the decision to buy a home is stressful, emotional and likely the biggest purchase of one’s life—even in more traditional circumstances. Making themselves available to clients, they say, is an important part of their job. “We want to help as many people as we can to have a piece of the American dream,” says Karyn. “We know our industry expertise is vital, but we’ve tried to remember the most important part of any transaction is the human touch.” Kim and Karyn were friends long before they were business partners. Entering the real estate industry, they each had a unique skill set to enhance their profession. “My work in sales and interior design and Kim’s background in banking led us to recognize an opportunity,” says Karyn. “We merged our strengths to create a different, full-service real estate team.” K Group professionally stages each listing and uses proven marketing strategies to sell homes quickly. The team negotiates the purchase contract, arranges financing, oversees the inspections, handles all necessary paperwork and supervises the closing. “We do our homework, studying market trends and we have an incredible team of lenders and title professionals,” says Kim. “Most importantly, we think of our clients like family.”

Affiliated real estate agents are independent contractor sales associates, not employees. ©2020 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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KRISTIN ROCKE

PRINCIPAL, INTERIOR DESIGNER

K ROCKE INTERIOR DESIGN/ GLASS HOUSE 3910 S. Highland Dr., Millcreek 801-274-2720 Krockedesign.com Instagram: @krockedesign

esigner Kristin Rocke’s magic lies in her ability to conjure solutions from thin air. Owner of the award-winning design firm K Rocke Design, she says her greatest challenge and deepest satisfaction comes from giving the client what they want before they know they want it. “We work on entire homes from the ground up starting with interior architecture, materials and detailing all the way to finish details,” she says of her all-female leadership team. K Rocke is most experienced with new-build residences, energized by working with architects, contractors, and clients. Rocke adds that she also gets excited about remodels. “I’m a solutions person, and remodeling is all about unmasking ideas and solutions.” However, with awards including “Top 10 Designers to Watch” by Traditional Home and features in Utah Style and Design, Luxe, House Beautiful, Florida Design, Boca Design, Park City magazine and The Salt Lake Tribune, K Rocke Interior Design has moved beyond merely problem-solving and into the realm of astonishment. “You can find ideas on Pinterest, you can find solutions in magazines, but my clients want to be taken somewhere unexpected,” she says. Her art lies in tapping each one’s individuality and creating a space where form and function harmonize into an exuberant life. “A home and its contents are the ultimate manifestations of human expression. How we live influences who we are.” While you’ll find K Rocke’s residential and hospitality work gracing numerous structures in Deer Valley, Park City and elsewhere statewide, it also boasts a coast-to-coast and international presence. Her team’s design work can be found in places as diverse as a renovated Manhattan apartment to the Rancho Santana resort in Nicaragua, five ski resort lodges, to the Lion’s Club and Audi Executive Club at the Rio Tinto Stadium. In an industry saturated with creative minds, those who also possess a “get it done” ethos rise above, says Kristin, who attributes the firm’s success “during the best and worst of times” to both her team’s artistry and their dogged work ethic. “It’s part of what makes us truly stand out,” she says. Kristin expanded her business to include Glass House, a curated boutique featuring unique, and unforeseen items to elevate tastes. Glass House sells original, ever-changing art, contemporary light fixtures, rugs and eye-catching baskets, pillows, vases and planters.

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SHEILA ITOKAZU FOUNDER

LUCIENNE SALON RIVERPARK LOCATION 10690 S. River Front Pkwy., South Jordan 801-601-8282 DAYBREAK LOCATION 4709 W. Daybreak Pkwy., Ste A, South Jordan 801-201-9990 luciennesalon.com IG: @luciennesalon.spa.boutique

heila Itokazu says she originally founded Lucienne Salon & Spa five years ago with her husband, John, to stay connected to their two daughters, Candice Itokazu and Staci Itokazu-Scripter, both of whom worked in the beauty and wellness industry. “We definitely felt like there was an opportunity to do something special given our daughters’ expertise and passion for the business,” says Sheila. “That was the beginning of our journey.” As with any new business, getting Lucienne off the ground came with challenges that the Itokazus faced together, including developing a business plan, surveying the market, finding the perfect location and refining their negotiation skills. When John took another position with a local company, however, Sheila faced running the company on her own. “I needed a lot of support stepping into that role those first few years, I really depended on John,” Sheila remembers. “In time, I came into my own, developing the confidence I needed to run my own business. It’s hard work but also rewarding and fun.” Surrounding herself with the right people—including her daughters and other team members who share her vision and remain enthusiastic about educating themselves on industry topics and trends, she says, has also been key to Lucienne’s growth. “Now with two locations, we’ve grown from a fullservice salon into a spa, med spa and boutique,” says Sheila, listing offerings from hair services, body contouring and laser hair removal to chemical peels, massage and injectables. “We want to stay on the cutting edge by making sure we implement the latest tools, treatments and products available at competitive prices.” Although starting a new business came with its share of difficult choices, one easy decision, says Sheila, was choosing a name for the company. “We are all about gracefully inspiring change—we want to encourage clients towards a gradual, elegant, patient approach rather than an instant, dramatic or harsh one,” she says. Her mother-in-law, Lucienne, who passed away in 2008, was not only generous and kind, according to Sheila, she was the embodiment of beauty, grace and elegance. “She was everything I hope to personify as a business owner and everything we hope to inspire in our clients.”

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TIFFANY COLAIZZI FOUNDER

NAME DROPPERS MAIN STORE 3355 S. Highland Drive, SLC 801-486-1128 OUTLET STORE 2350 E. Parley’s Way, SLC 801-474-1644 shopnamedroppers.com Instagram: @namedroppers

ame Droppers is a high-end designer resale boutique specializing in women’s and men’s designer luxury clothing and accessories and was founded in 1995 by Tiffany Colaizzi. Tiffany’s love for people and fashion has led her to create the perfect place to shop for any occasion or event. When you walk into Name Droppers you may feel like you’ve just entered a high-end designer boutique. “Don’t be fooled by the beauty of the shop— the deals are there!” Tiffany says. Items are priced half to a third of retail prices. Most clients stop by often, as new items are put out daily. (Follow the store on Instagram @namedroppers where Tiffany and her team post first looks at the new arrivals.) Tiffany and her team of expert stylists make you feel like family upon arrival. They also have in-house styling available to help you find your perfect look. If you are looking to resell some of your gently used designer goods, Name Droppers works on a consignment model. The higher end your items are, the higher the commission. Not everything in the shop is gently loved, however. They also carry brand new inventory. Name Droppers receives merchandise daily from individuals, boutiques and reps from all over the country. “That’s why Name Droppers is so special, you never know what you’ll find,” Tiffany says. “Name Droppers has something for everyone!”

PROTIP On the last Thursday, Friday, and Saturday of every month, Name Droppers has a 50-percent off clearance sale at both locations.

SPECIAL SPECIAL ADVERTISING ADVERTISING SECTION SECTION

LIBBY BAUMAN

RN, (CANS) AESTHETIC NURSE SPECIALIST

SKIN SPIRIT 160 E. 2100 South, SLC 385-343-5300 skinspirit.com Instagram: @skinspirit

ibby Bauman, RN, says she loves being affiliated with a company run by women who understand their largely-women clientele-after all, women undergo approximately 87% of the minimally invasive cosmetic procedures administered in the United States, according to the American Med Spa Association’s 2019 Medical Spa State of the Industry Report. “I love that SkinSpirit recognizes the unique role of women in this business and seeks to build careers,” she says. “We pride ourselves on hiring those with strong and specialized medical backgrounds, all of whom have the unique ability to empathize and understand those we serve.” According to the American Med Spa Association, medical aesthetics is a uniquely women-run business both on the corporate side and on the treatment side, especially when compared to other industries in the medical field. “Women administer treatments, own practices, run advocacy groups and even oversee the companies that provide medical supplies to the practices. The women of the industry help create a level of empathy and understanding with their predominantly female patients that result in meaningful experiences for all involved.” The certifications and degrees of the practitioners at SkinSpirit could fill a wall, and that makes a big difference, says Libby, an Aesthetic Nursing Specialist certified by the American Society of Plastic Surgeons with over 11 years of experience. She specializes in cosmetic injectables like Botox, Dysport and fillers and knows a weekend training seminar is no substitute for years of medical experience. “SkinSpirit is a national company that prides itself not only on a highly-trained staff but one encouraged to experience treatments themselves and share their feedback with clients,” she says.”I can’t tell you what a difference that makes in terms of more favorable and beautiful, science-based results with far less pain.” CEO and Co-Founder Lynn Heublein is an inspiration to Libby, whom she says transformed medical aesthetics into its own industry when she started Skinspirit in 2002. Together with M. Dean Vistnes, MD, Heublein grew the company from one location in Palo Alto, CA to 17 SkinSpirit locations in California, Texas, Utah and Washington. Libby says she’s grateful to work for a company that takes care of its employees and values the work of its staff. Although the pandemic created challenges for Libby and others, SkinSpirit took care of them. “Many of us are head of household women and fully supporting our families,” she says. “SkinSpirit wanted to make sure we were looked after, and that means a lot.”

SPECIAL ADVERTISING SECTION

MONET JOHNSON VICE PRESIDENT, MARKETING

SME INDUSTRIES, INC. 5801 W. Wells Park Rd., West Jordan 801-280-0711 smesteel.com

oining SME Steel in 2010, Monet spearheaded marketing, public relations, business development and community outreach program for one of the largest and preeminent fabricators/erectors of structural steel in the nation. With a background in commercial development, the mother of six went back to school to finish her degree after the economic collapse of 2008—all while working full time and raising her children. “The position I hold now didn’t exist until changes in the construction market demanded it,” says Monet, citing the nowcomplex bidding process as just one example of the industry’s rapid evolution. Her work involves messaging across multiple platforms such as web development, social media, digital marketing, advertising, executive-level communications and published articles. “I was drawn to marketing due to the research component,” she says, pointing to the business development process as her source for inspiration. “I have a very strong skill set in researching, writing and compiling data into meaningful presentations. I believe one of my greatest strengths lies in being able to see the challenges and the bigger picture at the same time.” Monet says leadership takes mindfulness, and she tries to incorporate her core values in her practice. These include being confident in herself and empowering others to do the same; being accessible and authentic while honoring others’ authenticity; being a fair and transparent decision-maker and being tough-minded on performance standards while remaining compassionate with individuals. “Commercial development, building projects, and teambuilding coupled with the ability to create, inspire and delight are daily motivators for me,” she says. “It’s highly rewarding to watch someone’s vision and dream become a reality, participate in the fulfillment, and celebrate the successful delivery together.”

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PHOTO ADAM FINKLE

L I F E

PROSPECTS ARE LOOKING GOOD BY TONY GILL

A S E Y C R A W F O R D O P E N E D P R O S P E C T, one of Main Street’s longest continually operating businesses, in 2009. She’s seen Park City’s ebbs and flows, dips and recoveries and is still standing as a curator of Old Town’s culture as Main Street roars back to life. Prospect sells an eclectic mixture of men’s and women’s apparel, accessories and footwear that wouldn’t seem out of place in the trendier parts of NYC or LA. It shares space with a traditional barber shop in the back, Billy’s Barber Shop, and an outstanding coffee shop up top, Pink Elephant. It’s an elegant reminder of the creativity Main Street has always known and promises more of in the future. 509 Main St., 435-655-3250, blog.prospect509main.com

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PARK CITY

WHAT IS THE PARK CITY SONG SUMMIT? The Park City Song Summit (PCSS) is no ordinary music festival. “It’s kind of like South By Southwest meets a TED Talk,” says PCSS founder Ben Anderson. More than 100 artists—each of them invited to be an artist-in-residence for the entire week from Sept. 8–12—will participate in a variety of events ranging from spirited concerts at venues like Deer Valley’s Snow Park Amphitheater and the Eccles Center to intimate Labs held in small venues on Main Street. A unique combination of live performances and discussion of craft build an edifice to the songwriting experience for audiences to connect with.

Park City Song Summit founder Ben Anderson

DON’T SAY THE ‘F’ WORD Park City Song Summit is not just another festival BY TONY GILL

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“My dad was a gospel recording artist, so music’s always been part of my family,” says Anderson. He spent three decades working as a trial lawyer but hasn’t stopped performing live since he was in sixth grade, most recently with the Grateful Dead tribute band Aiko. After retiring from the courtroom, Anderson quickly found his way back to music. “Music adds dimension to our existence. I couldn’t stay away.” The seeds of the PCSS were sowed when Anderson organized the Park City Songwriter Festival in 2019, blooming into this year’s event. “I love the history of music, how the shoulders we’ve all stood on from the most primal rhythm create notes and harmonies that affect the soul. Just like a song begins to take form, we took influence from people and places that inspire us to create something truly different.”

PHOTO ANGELA HOWARD

THE MAN WITH THE PLAN

PHOTOS: (KELLER WILLIAMS & FRED ARMISEN) COURTESY PARK CITY SONG SUMMIT; (FATHER JOHN MISTY) EMMA TILLMAN

CLOCKWISE FROM TOP: Keller Williams’ Grateful Gospel; Fred Armisen; Father John Misty

industry with artists like Langhorne Slim. There are even visits with polymaths like SNL alum Fred Armisen and Olympic Gold Medalist Shaun White as they discuss creativity within music and outside pursuits and the complexities of fame. The Labs are unique opportunities to get inside the music and minds of artists like never before.

THE ARTISTS

BEYOND THE SONGS The Labs set PCSS apart from the ordinary. Some Labs are Masterclass-style discussions about songwriting. “It’s about the process and what makes songwriters tick. How do you take things from the muse we call life and distill it into three minutes we’ll keep coming back to forever?” Anderson explains. Others are unscripted conversations about mental health and addiction issues plaguing the music

The lineup is a curated list of talented artists who support the event’s interactive concept. “We’re musical omnivores, so we wanted the lineup to represent the fabric of the music community with inclusivity and a variety of genres,” says Anderson. Highlights include performances from the likes of Father John Misty, Mavis Staples, Keller Williams’ Grateful Gospel, Iron & Wine, Fruit Bats, Josh Ritter, Andrew Bird and dozens more. See a full list of who’s playing live tunes and talking songwriting on the PCSS website.

SUPPORTING THE CAUSE “Lots of people in the music industry are suffering,” says Anderson. “Being on the road,

isolated and away from family is difficult, especially when it’s overlaid with mental health and addiction issues. We want to make the conversation around that less taboo and bring it into the open, so it’s easier for people to find the help they need.” In addition to approaching the topic within some Labs, PCSS aims to achieve the goal by partnering with local and national nonprofit organizations addressing mental health, addiction recovery and suicide prevention issues.

TICKET OPTIONS “There are so many different types of people who are music lovers. It was really important to us PCSS had something accessible for each one,’ Anderson says. People who want to do it all can buy festival passes starting at $1,500 There are also ala carte tickets. Individual event tickets are available as well, with more affordable options including entry to premier shows at Snow Park and Eccles Center starting at just $50. Tickets can be purchased on the event website. parkcitysongsummit.com

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PARK CITY

THEY’VE GOT THE MEATS At Chop Shop, food is craft not commodity BY TONY GILL

for a long time, so I always figured if something was messed up on the butchery side I could cook my way out of it,” says John Courtney, owner of Chop Shop Park City. Those who haven’t spent the better part of two decades working in high-end restaurants alongside celebrity chefs, like Courtney has, aren’t so lucky. So Courtney opened Chop Shop Park City to lend a hand. To catch culinary lightning in a bottle, it helps to start with the best ingredients. Courtney goes to great lengths sourcing everything at Chop Shop Park City. “It’s a three-headed monster with the butchery, the cheese and charcuterie...I try to get things locally whenever possible. There are so many wonderful artisans producing great craft items in the area, and I love being able to get their product on the shelf,” Courtney says. The lamb in the butcher shop always comes from Utah-based suppliers. The beef comes from Creekstone Farms in Kansas. While not in Utah, Creekstone is a highly regarded chef-forward supplier (and the supplier for the famous Franklin Barbecue in Austin, Texas). “It’s a wonderful facility,” Courtney says. “From a lot of farmers, you get commodity-level products because their animals are treated like food. Creekstone is different. I’ve eaten the grains the animals eat, touched the earth they walk on. They’re cared for, and that comes through in the end product.” Courtney could wax poetic about the virtues of various high-quality meats all day, but he built Chop Shop Park City to be more than a butchery. “There’s an exciting trend with new blood coming to town with unique expressions and concepts for cuisine. We wanted to be part of that,” Courtney explains. To that end, the dine-in and carry-out options at Chop

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Shop include sandwiches made from craft ingredients and a Detroitstyle, wood-fired pizza. Detroit pizza is typically cheddar focused, but Courtney had the artisans at Gold Creek Farms in Kamas create a custom mozzarella with an altered hydration content for “a more exacting crunch.” Chop Shop doesn’t skimp on the details. “I couldn’t be more excited to bring this concept to Kimball Junction,” says Courtney. “For both locals and visitors, I think there’s a great energy around changing cuisine here.” Pick up some of the finest ingredients and cook your way out of them—Courtney is always happy to share some tips—or have the pros at Chop Shop take the guesswork out of it. 1177 Center Dr., 435-604-0244, chopshopparkcity.com

PHOTO ADAM FINKLE

’ V E B E E N A C H E F on the food side of things

PARK CITY

HIDEOUT GOES ON FOREVER Voters approve controversial annexation, but legal battles continue BY TONY GILL

H E B AT T L E O V E R H I D E O U T ’ S A N N E X AT I O N of Summit County

open space in Richardson Flat still awaits resolution. It began way back in March 2020 when the Utah Legislature passed a short-lived law, H.B. 359, allowing a municipality to annex unincorporated land across county lines. The public—reviled by the secretive process surrounding a law clearly meant to serve a specific private interest—revolted, leading to the H.B. 359’s repeal, but not before Hideout’s council approved the annexation prior to the repeal taking effect. The council’s approval included a provision for a public vote, placing the annexation’s future in the hands of Hideout residents. The voters had their say on June 22, overwhelmingly approving the annexation by a two-to-one margin. Alas, the annexation was on. Or was it? On Judge Brown’s ruling the very same day of the invalidated Hideout’s aforementioned vote, 4th District annexation on the grounds Court judge Jennifer Brown sided of a state code requiring new with Summit County in its ordinances to be posted in lawsuit against Hideout, public places or papers of invalidating the annexation and record prior to becoming law. damping anticipation of the Hideout does not dispute long-awaited ballot count. Alas, the fact they failed to post the annexation was off. Or was it? the ordinance until after The ruling is being appealed, the deadline to do so had meaning after more than a year of passed. The case will now debate, grandstanding, finger head to an appellate court, pointing and general hand which will determine whether wringing, an ongoing court battle the district court decision will ultimately decide the was just or a misapplication annexation’s fate. of the facts to state law. Somehow society was able to weather a once-in-a-century pandemic with a mass

WHAT’S THIS LAWSUIT ALL ABOUT?

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vaccination program utilizing never-before-seen medical technology to neutralize the spread of a novel virus more quickly than we’ve been able to decide if a town with 358 eligible voters can annex open space next to a superfund site nobody wants to deal with. It’s Theatre of the Absurd. The end is the beginning, and time is a flat circle. What’s really at stake? Ostensibly 350 acres of land destined for life as open space and low-density development if Summit County retains control or 600 homes and 100,000 square feet of business space including Hideout’s town hall and community center if courts decide the annexation is valid. Underneath it all, perhaps the fight represents the existential quandary for a community walking the knife’s edge between progress and chaos. Is anything left to debate? The sordid process which brought us here was ill considered. The dichotomies of development vs. preservation and progress vs. stagnation have engulfed every corner of the community along the Wasatch Back. Yesterday’s Treasure Hill is today’s Hideout is tomorrow’s Highland Flats. This issue will be decided in a courtroom, far beyond the reach of the community’s voices. However it ends—if it ever does—one thing is certain: plenty of people will be unhappy about it.

THE

OF SLC

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11 Not-so Secret Salt Lake Secrets BY JEREMY PUGH AND MARY BROWN MALOUF

ILLUSTRATION SCOTT PETERSON

A LT L A KE I S A C I T Y B U I LT on secrets. Its origin tale is wrapped

up with the “Bible 2.0” Exodus of Brigham Young and his followers, the Latter-day Saints, members of The Church of Jesus Christ of Latter-day Saints (officially) or the Mormons (colloquially and historically). The Mormons first arrived here in the Great Salt Lake Valley on July 24, 1847, after a long and insanely dangerous trek from Nauvoo, Ill. Why? Well. The Mormons fled Nauvoo after a mob murdered their founder Joseph Smith outside of the jail in Carthage, Ill. But why stop here? This is just two years before the 1849 gold rush in California. Why not carry on to the coast and get in on the action? Brigham wanted no part of it. His plan was to find a home for the Saints far away from, well, anywhere. And back then, while the blank-ish spot on the map that would eventually become Utah was not nowhere, it was also, paradoxically, not anywhere. Technically it was Mexican territory, but the Mexican-American War was about to get underway and much bigger dogs than Brigham and his rag-tag band of Mormons were squaring off for a fight. Brigham wanted his followers to be left alone to practice the LDS faith and, yep it gets weird, to establish a short-lived autonomous nation called the Kingdom of Deseret (which got as far as developing its own language and currency, BTW). It is, as we say around here, a heck of a story. In the late 1800s, federal troops, sent here to put the kibosh on this whole Kingdom thing, discovered rich veins of copper and silver and paved the way for the age of the silver barons and more outside influence. The east-west railroad brought an influx of laborers who would add diversity to the mix, and Utah’s admission to the United States, in 1896, brought even more changes. Still, Utah remained apart with a dominant religion, which often dictated politics and individual conscience. The point is: this whole delicious frontier mix of history made an atmosphere perfect for the cultivation of mushroom-like secrets.

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WHERE

From Salt Lake City travel west on I-80 to exit 77. Travel south of Utah Highway 196 for 15 miles. A large sign marks the dirt road that leads to the cemetery.

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The Lost Hawaiian Colony In 1845, the Church of Jesus Christ of Latter-day Saints sent its first missionaries to the South Pacific Island of Tahiti. The Mormons weren’t alone. It was a period of zealous Christian proselytizing in the Pacific Islands. But the LDS missionaries had remarkable success in the South Pacific. A good number of those converted were from the Hawaiian Islands, then known as the Sandwich Islands, and many of the fresh

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

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

PHOTO JEREMY PUGH

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An abandoned Hawaiian settlement in Utah’s Skull Valley

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Hail Princess Alice In 1882, Salt Lake City completed work on its first major park, Liberty Park. The park was built in the grand tradition of New York’s Central Park and London’s Hyde Park, albeit on a much, much smaller scale. In that tradition, Salt Lake City’s grand park had to have among its attractions a zoo. Animals exotic and, more often, not-so-exotic filled the menagerie. But what zoo is complete, at least in the minds of Salt Lake City residents at the turn of the 20th century, without an elephant? In 1916, Salt Lake City school children gathered up nickels, dimes and pennies in a fundraising drive and purchased an WHAT Asian elephant from a traveling A sculpture bearing the circus for what was then the likeness of Utah’s first enormous sum of $3,250. Her elephant, Princess Alice name was Princess Alice. WHERE Princess Alice was a favorite, The elephant house at drawing visitors from around the Utah’s Hogle Zoo, 2600 E. Sunnyside Ave. region. But Alice didn’t take well to captivity. She became known for her daring escapes, rampaging around the surrounding Liberty Wells neighborhood, knocking down fences, and hiding from searchers for hours. The repeated escapes, although charming, alarmed neighbors and prompted the zoo to relocate In 1918, she gave birth to a to its current location at the male elephant zookeepers mouth of Emigration Canyon named Prince Utah, the first in 1931. Local author and elephant ever born in Utah. historian Linda Sillitoe He died a year later after his memorialized Princess Alice’s mother rolled over on him. exploits in her work of fiction The Thieves of Summer, which she set during her own childhood in Salt Lake City around the time Princess Alice and the zoo moved to Emigration Canyon. A sculpture in relief of Princess Alice’s visage was included in the elephant enclosure and remains there today. Even with the new digs, in 1947, she once again escaped, rampaging around the zoo grounds. In 1953, at the age of 69, Alice was euthanized after a prolonged illness.

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The Exile of Jean Baptiste In the late 1850s, a man named Jean Baptiste drifted into Salt Lake City. The immigrant of unknown descent found a job as the city’s gravedigger. In 1862, a flap over the body of a local troublemaker named Moroni Clawson led investigators to Baptiste. They discovered he had been stealing clothes and jewelry from the bodies he was charged with burying. In all, Baptiste was thought to have WHAT desecrated more than 300 The island where graverobber Jean Baptiste was exiled graves. Although his offense WHERE was grave (pun Fremont Island, Great Salt Lake viewed from Antelope intended), it didn’t call State Park. Antelope Island is for hanging or life likely as close as you are going imprisonment, so to get to Fremont Island. territorial authorities Antelope Island is filled with devised an especially cruel hiking trails and, contrary to its name, a herd punishment—exile. Baptiste of bison. was rowed out to Fremont Island, a small cay used intermittently for sheep ranching, and deposited on the shore, where he was essentially left to die on the harsh, exposed island. Weeks later, authorities checked the island to find Baptiste had escaped. A small shack on the island had been torn down, leading to theories that he’d built himself a raft. Years later, in the 1890s, hunters found a skeleton with leg irons, and some say this was Baptiste (although it’s not known if he was shackled when he was left on Fremont Island).

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WHAT

Gilgal Garden

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The Sphinx of Salt Lake It was a legend among Salt Lake teenagers in the ’70s and ’80s: a bizarre sculpture garden located in the middle of Salt Lake with a menagerie of odd Mormonthemed statues and rock art installations. What adventurous teen wouldn’t want to sneak into a strange yard filled with bizarre carvings featuring ominous Biblical verses set in the stones, and (why not?) a sphinx-like creature bearing the visage of LDS Church founder Joseph Smith? The works sprang from the mind of outsider artist Thomas Battersby Child Jr., a

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Utah’s ‘Black Dahlia’ The victim is the young wife of a prominent and wealthy physician. The story has suitors, insinuated affairs, missing jewels and even an Arabian prince. It sounds like an Agatha Christie novel, but it all happened in Salt Lake City. Just after midnight on February 22, 1930, the brutally disfigured body of Dorothy Dexter Moormeister, 32, was found on the western edge of Salt Lake City. She had been repeatedly run over with her own car. Dorothy’s husband was Dr. Frank Moormeister, a physician and abortionist for the local brothels. Dr. Moormeister was much older than his wife, who had a wild social life and actively solicited the attention of other men. One of these men, Charles Peter, was the prime suspect in her death. He had allegedly urged Dorothy to divorce her husband and fleece him in the settlement. Additionally, the doctor had loaned

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Mormon bishop, local businessman and stonemason. Child tinkered relentlessly in the backyard of his childhood home building his Gilgal (a word that means “circle of stones” in Hebrew and is a place name in the Book of Mormon). Child was self-taught; he made it all up as he went along, and his creations are excellent examples of outsider art. The sculptures are large and imposing, and a walk through the garden is a tour through Child’s eclectic fascinations with masonry and his musings on the relationship of Mormonism with the ancient world. The show pony is the Sphynx-Smith, but be sure to note Child’s self-portrait, a man constructed entirely of bricks. After Child’s death, the garden became an oddity— almost an urban legend—and, while the mystique of hopping the fence to see the place was a dare-worthy part of life for SLC teens, the artworks fell prey to the elements and vandalism. In the late 1990s, the property was put up for sale, and a coalition of private citizens, public entities and nonprofit groups worked to preserve the site.

WHAT

The last known whereabouts of Dorthy Moormeister

Peter a large sum of money and had, WHERE as partial payment, taken from Peter The Hotel Utah (Now the a valuable pendant. The pendant was Joseph Smith Memorial among the jewelry missing from Building), 15 E. South Dorothy’s body. Another suitor, Prince Temple, SLC Farid XI, who had met the Moormeisters during an excursion to Paris, was rumored to have been in Salt Lake City at the time. Afterward, there were letters discovered intimating that Dorothy had designs to run away with him. On the night of her murder, Dorothy was seen entering the Hotel Utah (now the Joseph Smith Memorial Building) at around 6 p.m. She left a short time later with two men and another woman. Dr. Moormeister claimed to have gone out to see a movie alone during this time period. The autopsy revealed traces of absinthe in Dorothy’s stomach. A search also revealed that she had been hiding money in various safety deposit boxes around town and had drafted some recent changes in her will, but she had not signed them officially. However, despite all the intrigue and a massive effort by county investigators—they even brought in a private detective who was considered popularly as the “Sherlock Holmes” of his time—the killer was never brought to justice.

PHOTOS: (BLACK DAHLIA) COURTESY OF SPECIAL COLLECTION, J. WILLARD MARRIOTT LIBRARY, UNIVERSITY OF UTAH; (SPHINX) JEREMY PUGH

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749 E. 500 South, SLC

PHOTO JEREMY PUGH

Mayor Ted Wilson turned to leaders at the LDS Church to call up volunteers; however, the need was greatest on Sunday morning, a day where LDS Church members are not supposed to work. Gordon B. Hinkley, who would eventually become LDS President but was then a counselor in the First Presidency, famously said, “Well, the ox is in the mire,” and gave the order to cancel Sunday services so that members could join the sandbagging crews that were fighting to save Salt Lake City.

becoming a perfect storm of snowmelt. On May 26, 1983, Salt Lake City declared an emergency and decided to dike 1300 South in order to route floodwaters from Red Butte, Emigration, and Parleys Canyons to the Jordan River. The Salt Lake Tribune headlines that day read, “Mayor Calls Emergency, As Waters Flood Street.” The story reported that “the mayor, after considering options and the impact of allowing Mountain Dell WHAT A marker remembering Reservoir in Parleys Canyon to the flood of 1983 overflow, made the proclamation of emergency in order to begin WHERE immediate sandbagging.” Water 1324 S. State St., SECRE T SLC released from the eastern canyons began flowing west toward the Jordan River down 1300 South, past Derks Field, the minor league baseball field (now Smith’s Ballpark). A bridge over the “river” was built for fans to attend the Salt Lake Trappers opening day game. In the spring of 1983, two very snowy seasons culminated But there was more to come. On May 29, City in a crisis for Salt Lake City. The first signs of danger Creek, to the north of the city, breached its appeared in late April of that year when a 40-foot hole banks and started to flood downtown SLC. More opened up in Emigration Canyon Road to the east of the than 6,000 volunteers (some estimates say city. According to Neil Stack of Salt Lake City Flood 10,000) sandbagged State Street to the 1300 Control, “the massive crater was created when water from South diversion into the Jordan River. Mayor the surrounding hillsides seeped deep into the ground Wilson called the effort “the biggest street until it stopped behind a natural sandstone table and an festival ever.” impenetrable layer of soil under the road.” The two rivers, especially the State Street With May came rains that quickly melted lowerRiver, became a sensation in the days that elevation snowpack and added more moisture to followed. Bridges were built over State Street and high-elevation snow. Flooding and mudslides in the thousands of valley residents came downtown to foothills around Salt Lake City rang the alarm bells. Salt marvel at the sight and walk along the Lake City Mayor Ted Wilson held a meeting to discuss “riverside.” There are accounts of kayakers and the potential of flooding. They proposed deliberately tubers plying the waters and half-serious flooding parts of the city to accommodate what was fast fishermen dipping lines into the rushing waters.

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The State Street River

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PHOTO STUART GRAVES

Mormon Hooch

Our Lady of 200 South There is one thing everyone knows who knows anything about Salt Lake City: It’s the world (probably galactic) headquarters of the Church of Jesus Christ of Latter-day Saints, the all-American religion founded in 1830 by Joseph Smith in, Fayette, N.Y. And although only about half of Salt Lake County’s population is LDS, the capital city is still dominated by Temple Square, the religion’s center, and by buildings that house the administration of the faith. So, it could be a bit disconcerting to some to drive down 200 South in downtown Salt Lake City and see the ultimate Roman Catholic WHAT image: a wall-sized 44- by 22-foot mural The Madonna of the Virgin Mary, complete with a of Salt Lake City giant flaming sacred heart. Two famous muralists, El Mac and WHERE 158 E. 200 South, Retna, used 80 cans of spray paint to SLC create the image on the side of what’s known as the old Guthrie Bicycle building in 2010. Why? Corey Bullough, the owner of FICE, the urban fashion store that now occupies the building, told the Salt Lake Tribune the idea occurred to him after a stroll through nearby Temple Square. Bullough was reared Mormon and said he noticed the square paid homage to many men—Joseph Smith, Brigham Young, various LDS prophets, God and Jesus. And being a woke young fashionista, he decided the city streets needed a woman. He commissioned the painting, and after 18 months of considering the design the artists came up with an image of a brown-skinned Madonna revealing an anatomically correct heart. The Madonna was a hit with everyone.

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Although the product known as Valley Tan is a brand of Park City’s High West Distillery, the term “Valley Tan” has a historical connection from long before distilling was reintroduced to the Beehive State in 2007 by High West Distillery. The term was first applied to leather made in the Utah Territory but came to apply to just about anything made by the Mormon settlers, including the whiskey that was sold to passing wagon trains headed for the coast. In 1853, publisher Kirk Anderson gave the name to his newspaper, an alternative to the dominant Mormon press. In the first issue, Anderson explained the odd title, writing, “‘Valley Tan’ was first applied to the leather made in this Territory in contradistinction to the imported article from the States: it gradually began to Another noted explorer, Sir Richard Burton, a British expert on religious apply to every article places and the first white man to made or enter Mecca, also visited Utah, where manufactured or he met the notorious “Avenging produced in the Angel,” Porter Rockwell. Rockwell was Territory, and means Brigham Young’s infamous strongman in the strictest sense and protector. According to Burton, Home Manufacturers when they met, “Rockwell…pulled out (sic), until it has a dollar and sent it to the neighboring entered and become distillery for a bottle of Valley Tan...We an indispensable were asked to join him in a ‘squar’ word in our Utah drink, which means spirits without water. Of these, we had at least four, vernacular; and it which, however, did not shake Mr. will yet add a new Rockwell’s nerve, and then he sent out word to the English for more, meanwhile telling us of his language.” Despite Anderson’s attempt at last adventure.” coining a frontier term for DIY (and starting a newspaper, The Valley Tan, which existed for a mere two years) the term Valley Tan is now applied most often to whiskey. The local hooch, distilled from wheat and potatoes, was sold at the Mormon outfitters, ZCMI, in competition with Gentile, or non-Mormon, store owners. The booze didn’t get very good reviews. In his book Roughing It, Mark Twain famously wrote, “The exclusive Mormon refresher; Valley Tan is a kind of whiskey or first cousin to it; is of Mormon invention and manufactured only in Utah. Tradition says it is made of imported fire and brimstone.”

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Inside the Pyramid

PHOTO JEREMY PUGH

In 1975 Claude “Corky” Nowell had a revelation from otherworldly intelligent beings who told him the true nature of the universe. He immediately changed his name to Amon Ra (though he still goes by Corky). The newly anointed Summum Bonum Amon Ra founded the Summum religion. “Summum” is a variation on the Latin word “summus,” meaning “highest,” and “bonum,” which means “good.” Amon and Ra, of course, are names of the ancient Egyptian sun god. Summum has its own stories of creation and learning, which sound somewhat like New

Age and Gnostic beliefs blended with Philip K. Dick sci-fi stories laced with a smattering of various ancient religions. Instead of The Ten Commandments, Summum holds to “The Seven Aphorisms.” In 1975, the church went to the U.S. Supreme Court, maintaining that if the Ten Commandments had a place in the city of Pleasant Grove’s city park, so did the Aphorisms. The WHAT Court sided with Pleasant The Summum Pyramid Grove. Summum worship takes WHERE 707 W. Genesee Ave., place inside a pyramid on Salt SLC Lake’s west side (which is zoned not as a church but as a winery, because of the beverage used in church rituals). The Pyramidchurch-winery was built between 1977 and 1979 and concentrates on meditation. The goal is “spiritual psychokinesis,” the ability to move objects using mental effort. Think spoon-bending. Oh, also, there are mummies. Summum’s rituals include the practice of mummification in funeral rites. Unlike the Egyptians, who mummified Pharaohs and buried them with treasure and provisions to prepare them to journey to the afterlife, Summum mummy makers (called “thanatogeneticists”) believe the process preserves the cells so that the body can be cloned in the future. Summum’s mummification specialists (again, thanatogeneticists,) are available to perform the rite on your own dearly departed loved one or even pet. Yes, you can preserve your beloved pet in the hopes that Fido or Fluffy might be cloned one day. Visit summum.us.

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A set of handprints from Crispin Glover and Howard Hesseman stars of the Trent Harris film Rubin & Ed.

Crispin Glover’s Handprints

WHERE

The Tower Theatre, 876 E. 900 South, SLC

PHOTO TRENT HARRIS

Local filmmaker Trent Harris is known for his odd, left-field looks at Utah history and culture. Perhaps his biggest film is the Utah cult classic Rubin & Ed, released in 1992 and starring Crispin Glover and Howard Hesseman. At the time Hesseman was known for his iconic role as Dr. Johnny Fever in TV’s WKRP in Cincinnati and his turn on the sitcom Head of the Class. Glover, however, was best known for his role as George McFly in the blockbuster Back to the Future films.

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Glover’s role in Rubin & Ed was a strange choice for the actor, who was something of a get for Harris. In the film, Glover portrays Rubin, a depressed oddball who lives with his mother and is looking for a friend to help him bury his cat, which he has been storing in the family freezer. He finds common cause with Hesseman’s Ed, a washed-up salesman who is desperately recruiting clients for a multi-level marketing real estate seminar. The duo journeys into the Utah desert to lay Rubin’s beloved cat Simon to rest. It’s a weird and very funny movie. The relative fame of the film’s stars prompted the Tower Theatre to hold a world premiere gala, one of the few in the theater’s history. The event included a ceremony in front of the art house cinema on what Harris calls “the lawn of fame” to enshrine Glover’s and Hesseman’s hand- and footprints. The film, Harris’ largest commercial release, didn’t make too many waves outside of Utah, but locals adore the strange buddy flick for its sideways humor and backdrops of familiar Utah settings in both Salt Lake City and Goblin Valley State Park.

To promote the film, Crispin Glover infamously appeared in character (and costume) on The Late Show with David Letterman and nearly kicked the irascible talk show host in the head with Ruben’s signature high platform shoes.

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A diplomatic token in the form of a chunk of the Matterhorn

PHOTO SNOWBIRD RESORT

The Swiss Connection Back in the 1970s, skiing was much more a European sport than an American one, so American resort owners borrowed many of the accouterments and affectations of their Continental forebears. A-Frame, Swiss-style chalets, Bavarian flourishes and food such as sauerkraut and bratwurst helped legitimize the fledgling sport in America at now-venerable resorts like Alta and Sun Valley, which had long been hot spots for the jet-set but were still catching on with everyday Americans. Snowbird, in Utah’s Little Cottonwood Canyon, was built in the 1970s. Today it’s one of the world’s most famous and celebrated ski and snowboard areas, known for its iconic tram, steep terrain and ample snowfall. It was the brainchild of Alta Ski Patroller Ted Johnson and a Texas oilman named Dick Bass. To put it mildly, Bass was a world traveler. In 1985, he became the first man to climb the highest peaks on the world’s seven continents. In planning Snowbird, Bass and Johnson visited ski areas and resorts around the globe to glean ideas for his new resort. One of his most inspirational stops was at Zermatt, the famous ski

WHERE

9600 S. Little Cottonwood Canyon Rd., Snowbird

village in the Swiss Alps known for its access to the Matterhorn. Bass met with then-Mayor of Zermatt, Amaday Perry, with a diplomatic proposal. Zermatt and Snowbird would be sister cities (although Snowbird isn’t so much a city as a ski area base). Zermatt’s mayor agreed and had an actual piece of the Matterhorn chiseled off the famed peak and sent to Utah to seal the deal. Upon its arrival, a celebration was held on the tram deck in the thenbrand-new Snowbird Center. Snowbird’s former Director of Village Operations, Jerry Giles, who worked at Snowbird since the early days, said it was “a great occasion. All the Swiss dignitaries came over, and we put on a big dinner, with raclette and Swiss chocolate. Of course, schnapps was the big drink of the night.” Times change, of course. Swiss mayors come and go, and the importance of the Snowbird-Swiss Connection has faded into obscurity. But the large chunk of the Matterhorn remains prominently located at Snowbird’s base as a testament to the early days of skiing at the ’Bird and its international aspirations.

About the Book Secret Salt Lake City opens a window into the weird, the bizarre and obscure secrets of Salt Lake, that are often hiding in plain sight. Utah’s one-of-akind state origin tale offers a rich backdrop of frontier grit, conflict and the tension between secular and religious realms that has generated a culture (and counter-culture) with unique manifestations and curious relics. Did you know that the Mormons created their own alphabet and that it’s hidden in your computer? What do the strange symbols on the LDS Temple

mean? Why is there a chunk of the Matterhorn enshrined at a Utah ski resort? What famed pachyderm does the sculpture on SLC’s Hogle Zoo’s elephant house depict? How did SLC police capture the infamous serial killer Ted Bundy? And what is the origin of Iosepa, a Hawaiian ghost town in the desert? Authors Jeremy Pugh and Mary Brown Malouf reveal these mysteries and more to pull back the curtain on the secrets of Salt Lake to enrich your life in the Beehive State (which is another secret to be revealed). Available at The King’s English Bookshop and Ken Sanders Rare Books and online at 100thingsslc.square.site.

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DISCOVER WOOD RIVE R

VALL EY BROUGHT TO YOU BY:

Fall in love with the Wood River Valley Camping, Dining, Fishing, Hiking, Music, Festivals Mountain Biking and Much More. w w w. v a l l e y c h a m b e r. o r g

October 6-10, 2021

Relax and

Unwind

this season

FALL FOR IDAHO

VisitIdaho.org/Fall-For-Idaho

ROAD TRIP

M N Adventure Under a Big Sky BY TONY GILL

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T H E FA N N Y PAC K F E LT A L I T T L E S I L LY when I

strapped it around my waist. The manufacturer calls it a “trail runner neoprene bear spray holster,” but we all know it’s a fanny pack. If the hipster bonafides of the belted pouch weren’t bad enough, the bear spray within felt overzealous. Carrying it on a trail run felt like packing a harpoon for a shark attack while surfing. Nevertheless, the mortification that during a good grizzly mauling my final thoughts would be of the protective spray I’d left in the car in the name of vanity was too much to ignore. Even with the odds thoroughly stacked in my favor, I was happy to be packing some atomized pepper-spiced deterrent once I realized I hadn’t seen anyone in miles and that eerie sensation of being completely alone deep in the woods set in. Big Sky was big country, and getting away from it all was as easy as setting off into the wilderness. I needn’t have worried about bears that day, just the ability of my legs to finish jogging the ambitious—for me, anyway—route from Big Sky Resort (50 Big Sky Resort Rd., Big Sky, 800-548-4486, bigskyresort.com) to the Big Sky Meadow Village via the Mountain to Meadow Trail. The stunning trail is popular among mountain bikers, hikers and trail runners, but on this weekday afternoon as drizzling rain transformed into early season snowfall, solitude was all around. Montana can seem like a lifetime away. It’s an untamed place with landscapes grand enough to make you feel as insignificant as one of those dry flies getting eaten by a trout on the Gallatin River. But it’s only five and a half hours from SLC to Big Sky and less than 60 additional minutes to the comparative metropolis of Bozeman. Time to hit the road. We’re heading to Big Sky Country.

The 50-mile long Going-To-The-Sun Road

PHOTO MONTANA OFFICE OF TOURISM AND BUSINESS DEVELOPMENT

A RIVER RUNS THROUGH IT The Gallatin River cuts a picturesque canyon through Bozeman and Big Sky. The river was named for Albert Gallatin, the Secretary of the Treasury during two presidencies and, notably, the Lewis and Clark expedition. I don’t know if the guy was a big fly fisherman or what, but today, anglers from around the world come to experience the blue-ribbon fisheries on the river bearing his name. Gallatin opposed the forced relocation of Native Americans, at least, so I suppose the moniker is less ignominious than some others coined during western expansion. The evolution of Big Sky and Bozeman mirrors much of the American West as trapping and prospecting ultimately yielded to tourism and recreation. Where late 1800s loggers rode down the river atop felled trees to prevent jams, tourists now load into rafts to tackle the infamous “Mad Mile,” an extended stretch of class IV rapids. The aforementioned anglers cast along some of the same stretches, immortalized in A River Runs Through It. Up in the hills, a real estate developer purchased 100,000 acres of timberland and, after some land swaps with the U.S. Forest Service, created one of

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Fly fishing on the Gallatin River

WHAT TO DO The ideal starting point for exploring an area is by learning about its history and the people who came before. Stop in at the Gallatin History Museum (317 Main St., Bozeman, 406-522-8122, gallatinhistorymuseum.org), which is housed in the former county jail and has a wealth of artifacts from Southwest Montana’s past. These range from the curiously morbid— preserved jail cells and hanging gallows—to the scholarly—newspapers, maps and a 20,000-strong photo archive. After studying the past, it’s time to enjoy the present. Don’t overthink it. Head out on the water for some world-class fly fishing with Gallatin River Guides (47430 Gallatin Rd., Big Sky, 406-995-2290, montanaflyfishing.com). It is some of the best in the world with high catch rates for brook and brown trout. Even if the fish aren’t snapping at your flies with the frequency you’d prefer, it’s tough to have a bad day in such a picturesque setting. There’s a reason they made a whole movie centered around Brad Pitt casting on these waters. After finishing up on the water, head to Big Sky Resort to explore the high country.

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The center of the resort, Lone Peak, is a towering laccolith that dominates the skyline at 11,166 feet. People of all ages and abilities can reach the summit on the half-day Lone Peak Expedition, where safari-style vehicles drive guests up the mountain’s flanks before they’re whisked to the top in the Lone Peak Tram. Those who prefer using sweat equity to reach Montana’s highest scenic overlook can hike up the Summit Climb trail, while the adrenaline seekers can enjoy the resort’s lift-served mountain bike trails. Southwestern Montana is more than an evolved relic of western expansion; it’s become the creative capital of the state. Visit the Bozeman Art Museum (2612 W. Main St., 406-570-1419, bozemanartmuseum.com) to experience artwork representing the traditions, history and future of its people and cultures. Still, we’ve only scratched the surface. There’s that little-known National Park—widely regarded as the world’s first— called Yellowstone just down the road.

WHERE TO EAT AND DRINK A good day in the mountains around Big Sky starts with a solid caffeine kick. Caliber Coffee Roasters (80 Snowy Mountain Circle, Big Sky, 406-995-7311), has some great local roasts and breakfast options—it’s hard to go wrong with a chicken-fried steak in the morning. After some outdoor adventure,

WHERE TO STAY You don’t get the full Big Sky Country experience by staying in some cookie-cutter, pseudo-luxury mountain lodge. Bodhi Farms (13624 S. Cottonwood Rd., Bozeman, 406-201-1324, bodhi-farms.com) is a unique lodging option allowing visitors to be part of the outdoors in complete comfort. The boutique eco-resort and permaculture farm is situated on Cottonwood Creek just south of downtown Bozeman with nine glamping tipis, a spa tipi, a wood-fired sauna, yoga classes and farm activities, all with incredible views of the Gallatin mountains. While the name is hyperbolic, Hardscrabble Ranch (15660 Brackett Creek Rd., 406-600-2227, hardscrabbleranch.com) is another great option for people looking to immerse themselves in the Montana

PHOTO MONTANA OFFICE OF TOURISM AND BUSINESS DEVELOPMENT

the world’s most expensive and exclusive ski and golf communities, the Yellowstone Club. Despite softened edges, Montana is still wild country with untapped potential for exploration. Just don’t forget the bear spray.

grab a different type of brew at the Lone Peak Brewery (48 Market Place, Big Sky 406-995-3939, lonepeakbrewery.com). Lone Peak has a huge selection of 14 beers on tap, and, with the best burgers in Big Sky, it’s more than just a spot for suds. In the evening, check out Olive B’s Big Sky Bistro (151 Center Ln., Big Sky, 406-995-3355, olivebsbigskybistro.com). The menu has mountain classics like rocky mountain elk, lamb chops and a wild game Bolognese, but, with the chef’s New England roots, also features seafood like crab cakes and an absolutely decadent lobster mac and cheese. When in Bozeman, enjoy the budding culinary culture. Whistle Pig Korean (25 N. Willson Ave., Bozeman, 406-404-1224, whistlepigkorean.com) is home to authentic Korean dishes. The Dak Bulgogi with marinated chicken and the Kimchi Jjigae with tofu and pork stew is delicious, but there are also wonderful vegetarian options including a high-protein Bibimbap. Feast Raw Bar & Bistro (270 W. Kagy Blvd., Bozeman, 406-577-2377, feastbozeman.com) is an upscale eatery offering locally sourced meats—try the bison carpaccio—and sustainably sourced fresh seafood—the daily ceviche and house poke are outstanding. Meanwhile, Colombo’s Pizza and Pasta (1003 W. College St., Bozeman, 406-5875544, colombospizzaandpasta.com) is an old-school institution that’s been serving up authentic Italian cuisine for 26 years and is better than ever.

FROM LEFT: Kootenai Falls Swinging Bridg; biking Going-To-The Sun Road; elk meatloaf from Tupelo Grille

trails or take a SUP or kayak from Paddlefish Sports out to Whitefish City Beach. Sample classic Montana fare like the Elk Meatloaf at Tupelo Grille.

PHOTOS MONTANA OFFICE OF TOURISM AND BUSINESS DEVELOPMENT; (TUPELO GRILLE) COURTESY TUPELO GRILLE

ROAD TRIP 1:

mountains. The property has luxurious canvas glamping tents set alongside the scenic Brackett Creek, all featuring handcrafted beds and furniture along with decks to soak in the views of nearby Ross Peak. Hardscrabble also features two lodges with a hip, minimalist aesthetic. The rooms and shared spaces have modern mountain décor and wooden art installations for a quirky mountain vibe. Built in 1919 and originally called the Halfway Inn because it marked the midpoint between Bozeman and West Yellowstone, Rainbow Ranch (42950 Gallatin Rd., Gallatin Gateway, 406-995-4132, rainbowranchbigsky.com) is a Montana classic. The lodge is set on the banks of the Gallatin River with a rustic yet elegant construction that is right at home in Big Sky. The infinity pool hot tub offers incredible views and is a perfect spot for a relaxing soak at the end of a long day exploring the mountains and rivers in Southwest Montana.

GLACIER COUNTRY TRIP Start: Columbia Falls / End: Eureka Things are bigger in Glacier Country. From the scale of the mountains in Glacier National Park to the limitless recreation opportunities in Whitefish, enjoy the expansive wilderness and vibrant outdoor activities unique to Montana. 1. RAFTING THE GREAT BEAR WILDERNESS Paddle outrageously scenic whitewater on the Flathead River with Glacier Guides. Eco-conscious trips in Glacier National Park are an unforgettable way to experience pristine wilderness. Spend the night at Two Medicine Campground and refuel at Two Medicine Grill with some huckleberry pie.

2. TRAVEL THE GOINGTO-THE-SUN ROAD The 50-mile long Going-ToThe-Sun Road bisects Glacier National Park, crossing the continental divide at Logan Pass. Open only in summer, the scenic byway passes by glacial lakes, through cedar forests and into alpine tundra. It’s a remarkable place for a road bike ride or a gorgeous drive. There’s a free shuttle for hikers to try the 10mile roundtrip Siyeh Pass Trail. 3. EXPLORE WHITEFISH The famed resort town is built along a seven-mile-long glacial lake with Whitefish Mountain Resort looming high above. Rent a mountain bike to explore the town’s network of singletrack

4. CLIMB AT STONE HILL NEAR EUREKA Eureka is tucked into the far northwest corner of Montana, just six miles from the Canadian border. In this remote area near the Kootenai National Forest is the Stone Hill Climbing Area, where quartzite crags have more than 500 routes rated 5.10 or higher. Stop in at Rocky Mountain Outfitter in Kalispell for some beta. 5. HIKE KOOTENAI FALLS NEAR LIBBY Kootenai County remains wild. The Revenant and The River Wild were both filmed here for a reason. Hike to Kootenai Falls, the largest undammed falls in the state and take in views of the Kootenai River while crossing the iconic Kootenai Falls Swinging Bridge.

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CLOCKWISE FROM TOP LEFT: Bozeman Hot Springs; Pompeys Pillar National Monument; Pictograph Cave State Park; Chico Hot Springs;

neutral ground so everyone could experience the healing properties of the water in peace. Today you can enjoy two outdoor pools, an indoor pool and a lodge on site.

HOT SPRING HEAVEN Start: Boiling River in Gardner / End: Chico Hot Springs in Pray Adventure in the mountains can be an exhausting endeavor, so why not partake in one of the most relaxing activities possible? The Treasure State is home to scores of natural, mineral-rich hot springs. Take a dip.

3. NORRIS HOT SPRINGS Stay for the night at Norris Hot Springs where an onsite campsite, restaurant and live music have everything you need for entertainment and relaxation. The eco-friendly pools are drained each night and the water is recycled back into its natural spring.

1. BOILING RIVER Immerse yourself in completely natural hot springs around the Boiling River. Set in Yellowstone National Park, there’s no resort or infrastructure, just hot and cool water entering the Gardiner River, creating the perfect temperature for a soak.

4. BOZEMAN HOT SPRINGS For more than 100 years, people have rejuvenated with a dip in these hot springs in the heart of the Gallatin Valley. The springs range in temperature from 59 to 104 degrees so you can find the right temperature no matter where you prefer the thermostat set.

2. SPA HOT SPRINGS Flathead Blackfeet and Crow tribes considered the valley where Spa Hot Springs is located

5. CHICO HOT SPRINGS RESORT AND SPA Chico Hot Springs is the perfect base camp for outdoor adventure.

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Whether you want to explore Yellowstone National Park, go fly fishing or hike the mountains above Paradise Valley, the 103-degree pools and on-site lodging with cozy cabins mean you can end your day with a relaxing soak. ROAD TRIP 3:

BIGHORN AND BEYOND Start: Billings / End: Billings American history is written into the Montana landscape. Everyone knows Custer died at Little Bighorn. What this road trip presupposes is maybe his legacy didn’t? With apologies to Eli Cash, hit the road from Bighorn to the Badlands with pictographs, cemeteries and

canyons, following historic trails etched in time. 1. PICTOGRAPH CAVE STATE PARK Leave Billings heading south to Pictograph Cave State Park to follow in the footsteps of prehistoric hunters who inhabited the area 2,000 years ago. More than 100 pictographs endure on the walls of Pictograph, Middle and Ghost Caves. 2. POMPEYS PILLAR NATIONAL MONUMENT The 200-foot-tall sandstone rising above the Yellowstone River is a testament to western frontier history. The rock face is covered in drawings from over the centuries, and Captain

PHOTO MONTANA OFFICE OF TOURISM AND BUSINESS DEVELOPMENT

ROAD TRIP 2:

FROM LEFT: Fort Peck Theatre; Bear Paw Battlefield bear Havre

those in search of a more cultural experience can check out the Mountain Cowboy Poetry Gathering and the Western Music Rendezvous, both in Lewiston. Landmark—the last chief of the Crow. There’s no camping in the park, so head back to Billings for the evening. ROAD TRIP 4:

PHOTO MONTANA OFFICE OF TOURISM AND BUSINESS DEVELOPMENT

MEANDER THE MISSOURI RIVER William Clark carved his signature and the date into the rock. It’s the only site on the Lewis and Clark Trail where evidence of the expedition is visible to the public.

Explore the area with Apsaalooke Tours, which employs Crow Indians as guides, from the RenoBenteen Battlefield, where the battle began, to Last Stand Hill, where it infamously ended.

3. RANGE RIDERS MUSEUM AND MONTANA BAR Eastbound to Miles City. Stop at the Range Riders Museum for exhibits on the town’s Native and pioneer heritage. Afterward, taste history at the Montana Bar. Opened in 1908, the authentic western bar is almost unchanged with steer heads and taxidermy on the walls, original Italian floor tile and wooden booths, and, of course, a steakhouse serving up Montana beef.

5. BIGHORN CANYON NATIONAL RECREATION AREA Turn south to the Bighorn Canyon National Recreation Area, which is referred to as the “Grandest Canyon in the Northern Rockies.” More than 70,000 acres straddle the Montana/Wyoming border with numerous recreation opportunities, like trout fishing in the river below Afterbay Dam.

4. LITTLE BIGHORN BATTLEFIELD NATIONAL MONUMENT Visit the site of Custer’s last stand, honoring the memory of the American Indian warriors and U.S. Cavalry soldiers who died during battle in 1876.

6. CHIEF PLENTY COUPS STATE PARK Nestled in the base of the Pryor Mountains, Chief Plenty Coups State Park is one of only three U.S. State Parks located on an American Indian reservation. Visit the home of Chief Plenty Coups—a National Historic

Start: Fort Benton / End: Havre From its headwaters at the confluence of the Gallatin, Madison and Jefferson Rivers, the Missouri River cuts a meandering swath across Montana. Journey through expansive landscapes to the relics of the Old West. 1. CANOE FROM FORT BENTON The historic settlement of Fort Benton was once the starting point for navigating the Missouri, and today it’s a popular launching point for recreational river trips. Adventure Bound Canoe rents all the gear you need or can lead guided trips down the Missouri, where you’ll float and camp in remarkable settings. 2. FISHING AND POETRY IN LEWISTON A ranching community in the center of Montana brings together western tradition and outdoor recreation like few other places. Anglers can enjoy outstanding brook trout fishing along the Judith River, while

3. BIRDING AND BEER IN MALTA The Bowdoin National Wildlife refuge is home to more than 260 bird species. 84,000 acres of wetlands and native prairie provide habitat to an enormous variety of wildlife. Take in the sights through binoculars then tip one back at the Blue Ridge Brewing. 4. PLAY AND PLAYS AT FORT PECK Fort Peck sits at the head of the 134-mile-long reservoir of the same name where the walleye and northern pike practically jump out of the water. After pulling up anchor, visit the historic Fort Peck Theatre to catch a musical or play. 5. HISTORY IN HAVRE The Bear Paw battlefield near Havre—one of the three sites of the Nez Perce Historic Park—is where Chief Joseph spoke his famous words, “From where the sun now stands, I will fight no more forever,” surrendering to the Army, ending the Nez Perce War in 1877. A groomed, milelong interpretive trail winds through the historic battlefield. Afterward, head back to Havre for some wonderful baked goods and sandwiches at local favorite, Grateful Bread. For more travel ideas head to visitmt.com

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WE FIND OUR FLOW

Three rivers and seven wilderness areas meet in Missoula, Montana, a small town with big personality and unbeatable outdoor recreation. A place where you’ll find murals downtown and mountains in the distance, and “easy access” is an understatement when it comes to nature. The kind of place where we float rivers by day and sip beer flights by night—and don’t even get us started on the food scene (spoiler, it’s incredible). And with nonstop flights from Salt Lake City, you can step off the plane and start exploring in less than two hours.



CLARK FORK RIVER, DOWNTOWN MISSOULA

Travel Safely. Explore Responsibly. Call 1.800.526.3465 or visit destinationmissoula.org/slm for more information.

PHOTO CREDIT ADAM FINKLE

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THE DO-GOODER

Davis Smith says his formative years growing up in various parts of Latin America cemented his dream to balance profit with purpose.“I’d see kids on the street without clothes and without places to go,” he says of growing up in the Dominican Republic, Bolivia, Ecuador and Peru—wherever his father’s job in construction took them. “Even then, I knew the only difference between me and those kids was where I’d been born.” Smith was born in the United States. Smith founded Cotopaxi in Salt Lake City with the intention

ver the years, Utah has become an outdoor industry hub, acting as mission control while providing pristine backdrops that bring gear to life with the ultimate field test—from backcountry boots to climbing quickdraws. Hosting everyone from ski junkies in search of that powdery white stuff to cyclopaths hunting red rock playgrounds, it’s no wonder—though often a surprise— that our state has birthed some brag-worthy companies. We talked to four founders who’ve stuck around to watch their trailblazing idea disrupt the industry. With dogged determination, they’ve busied themselves crafting snowboards with more pop, mountain bikes with more grit, pants that won’t ride up and packs that don’t sink down. They live by credos worth contemplating—whether it’s sticking to one’s roots, combating world poverty, cleaning up the planet or making gear affordable for amateurs, these founders have maintained course and refused to compromise their vision.

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of building people and humanity into the core and heart of his brand. Each year Cotopaxi donates a portion of its revenue to initiatives alleviating poverty, and its designation as a B Corp ensures fair practices and sustainability in every link of its supply chain. Smith remembers first sharing his idea with a trusted mentor. “He told me, ‘So you know, people won’t buy your product just because you’re doing good in the world,” he recalls. “They have to love the product.” He says he has always loved the outdoor lifestyle, (as a kid he spent time hiking with his dad near the Cotopaxi volcano in the Andes Mountains), but outdoor clothing? Not so much. “This is a massive industry

Cotopaxi Founder Davis Smith.

with a ton of really big companies that are 50—even 100 years old,” he says. “I wanted to build something new for millennials and GenZers that didn’t look like their parents’ and grandparents’ COTOPAXI.COM brands. I saw an opportunity to do it differently with bright, color-blocked jackets and backpacks, fluorescents that convey joy, optimism and youth,” he says. The result was a bold, retro aesthetic that possessed an ethos of “doing good.” Smith didn’t have a background in clothing design but TECA CÁLIDO JACKET plenty of experience in creating digitally native companies. In 2004, the freshly-minted Brigham Young University grad founded PoolTables.com with his cousin Kimball Thomas Don’t be fooled. Even and watched it quickly grow into one of the largest though this lightweight independent pool table retailers in the U.S. Six years later, the jacket stuffs into its own cousins sold it, and Smith went on to attend Wharton chest pocket for easy Business School. In 2011, he rejoined Thomas to launch a storage, the Cálido packs a serious punch—warming second company, Brazil-based babies.com-br. your core and keeping “But just like I didn’t want to be a pool table guy forever, drafts at bay. Made from I didn’t see babies.com as my final stop, either,” he says. So, 100% repurposed fabric in 2014, he left the business in his cousin’s hands and and insulated with 100% together with his then family of four (now six) moved recycled polyester. from Brazil back to Utah to launch Cotopaxi. He tapped a friend from Wharton, Stephan Jacob, and outdoor industry veteran CJ Whittaker to be his co-founders. They raised venture capital, hired a small team, then went to work creating five multicolored backpack designs and a couple of water bottles, all LUZON 18L DEL DÍA DAY PACK printed with their company mascot, the Andesnative llama. Next, they bought actual llamas. These one-of-a-kind wonders are made of “We found the llamas on Craigslist and took them repurposed remnant materials, meaning no around to college campuses to advertise our two packs are alike. Its simple, no-fuss company-launch event called Questival,” a 24-hour design features a roomy main compartment adventure race where teams are given challenges so you can fit anything and everything, plus that range from picking up trash to summiting a a few side pockets that keep keys, phone peak. “It was a huge hit. Everyone got a backpack and snacks out of the way. made of remnant fabrics for participating.” Now, Questivals happen all over the country annually. Cotopaxi has grown from six to 126 employees and sells all sorts of travel gear and apparel, including duffels and packs, jackets, T-shirts, hats, sweaters, you name it. Although most of its products are sold online, the company has added five brick-and-mortar stores in Utah, Colorado and Washington. Creating the first venture capital-backed Benefit Corporation and Certified B Corp, Smith not only admits there’s profit in this TECA HALF ZIP digitally-driven new age of activism but WINDBREAKER (UNISEX) preaches that mission-based companies build trust and value. He says his (modest) raison d’etre is to change the face of Wind doesn’t stand a chance against this capitalism. “Right now, it’s fashionable to 100% remnant-fabric windbreaker. With a fix things,” he says. “I hope it stays that form-fitting scuba hood, it’s easy to batten way. We’re making money and we’re down the hatches when the winds kick up. It helping to alleviate poverty. It shows stuffs into itself, making it ideal for travel...or other companies what’s doable. a spontaneous game of hacky sack.

GEAR GUIDE

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GETTING ON BOARD

Even though Kirsten Kolter and Ana Van Pelt met while working for a company to develop a new type of horse harness— Kolter in product development and Van Pelt in design—neither of them actually rode horses. They discovered, however, they both rode powder. “Snowboarding was our community,” Kolter says of their meeting 15 years ago. “There weren’t as many female boarders out there, so we became fast friends.” That chance meeting would forge not only a friendship but later a business partnership pioneering hand-crafted, environmentally-friendly, zero-waste snowboards bearing the name Niche. As a New York transplant who came out West a few years before attending the University of Utah, Kolter says she found solace on the slopes. For Van Pelt, who grew up in California and moved to Idaho as a teenager, she credits snowboarding with saving her life. “I was suffering from a severe eating disorder when I first strapped on a board and realized, ‘Whoa, I love

this...I really love this,’” says Van Pelt. It struck her that great snowboarders were strong, athletic and took care of their bodies. “That motivation just changed me. I knew I needed to get healthy—and after a lot of hard work, I did.” After their first foray working together, an acquaintance looking to invest in a custom-graphics snowboard company asked the two women to sit in on the pitch. “We came out of that meeting and said to ourselves, ‘We could do this better. We both know the industry and each of us has a set of expertise it needs right now,” says Kolter. “More importantly, we felt we could bring something new to the table that existing board companies were overlooking.” That “something” was environmental responsibility. Both women shared a grievance regarding the industry’s harmful environmental practices, describing the toxic resins and nonrecyclable plastics that make up a typical board. They thought it ironic that, while celebrating the outdoor lifestyle, most snowboard companies seemed to care little for their impact on the planet. “We knew our boarding community was made up of many like-minded people who were passionate about the environment and the outdoors,” says Van

GEAR GUIDE

NICHESNOWBOARDS.COM

FATHOM Not bound by resort operating hours, the classic all-mountain shape of this splitboard works for any conditions and every rider. Plus, it’s the only zerowaste splitboard on Earth.

MINX The super lightweight and poppy Minx is the perfect freestyle board for all-day sessions on and off the park. It floats well in powder, is soft enough to press, yet stable enough to hit jumps. Plus, the flat camber makes it virtually impossible for you to catch your edge.

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MAELSTROM Taking snowboarding back to its roots with traditional edge control and a tapered, directional, camber, this board features new-school twists like edge-tracing traction bumps and a hybrid directional camber profile. Cruise, carve, float and charge with ease. |

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Pelt. “So why were big-name snowboard companies unapologetic about the war they waged on the environment and why was no one looking to do it differently?” They went back to the investor with their own proposal, and in 2010, Niche Snowboards was born. With help from Van Pelt’s husband Todd Robertson, creating zero-waste prototypes of an eco-friendly snowboard became “a real family affair,” says Van Pelt. They used recycled bases and sidewalls and edges. They replaced carbon fiber with basalt fiber, created sustainably sourced wood cores, applied bio-resins and used hemp composite instead of carbon fiber stringers for reinforcement, springiness and pop. The final touch was lacquer-free, beautiful graphics made from non-toxic, water-based inks and environmentally friendly printing methods. “Our initial aim was to ensure performance every bit as good as the competition without the waste and toxins,” says Van Pelt. “We weren’t expecting the alternative materials to actually feel superior and outperform—but that’s exactly what happened. They’re lighter, snappier and more durable than most traditionally-constructed decks.” She admits to skepticism, confusion and “more than a few side-eyes’’ from folks when Niche was starting out. The sustainability “trend,” as she calls it, wasn’t yet in full swing. Thankfully, their silent investor wasn’t among the skeptics. Eleven years later, Kolter and Van Pelt are thrilled at the success of Niche Snowboards. As the world’s first and only completely zero-waste snowboard company, it has gained serious traction, selling globally through a network of retailers from REI to backcountry.com to specialty boutique shops like Milosport, with a list of big-name riders like current Freeride World Tour athlete Erika Vikander. The plan for Niche over a decade ago was simple: make boards that perform, look beautiful and love

Niche founders Ana Van Pelt and Kirsten Kolter

the planet. Niche has never graced the Olympics or sponsored XGames, yet this Salt Lake City company has carved up the snowboarding industry by setting the standard and forcing even the giants to answer for—and improve—their practices. “Some of the response is, of course, greenwashing,” says Van Pelt, who

adds that despite this, she sees it as a ‘win’ any time a beneficial technology becomes trendy and inspires change. “Ultimately, it’s a great thing. Even if it’s driven by money, it doesn’t matter where their heart is. If the demand for more transparency in manufacturing is there,” Van Pelt says. “We are making a difference.”

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Chris Washburn founed Fezzari Bicycles.

THE RIDE OF A LIFETIME Chris Washburn remembers a singular, clarifying moment that led to the birth of his company, Fezzari Bicycles. With degrees in both business and law from Brigham Young University, he seemed destined for corporate life, working in the newly-emerging electric bike industry with such giants as famed businessman Lee Iacocca and the U.S. military. But a decade into the drill,

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commuting to the east coast nearly every week, a niggling sense that life was passing him by crystallized as he boarded yet another plane. “I was missing every soccer game, dance recital, birthday—I was missing life,” the father of five children and husband to wife, Nancy, says. “I remember this one particular day—I was in turmoil, wondering what to do. At the moment my feet crossed that divide from the jetway into the airplane, it was like a light turned on and I knew I was crossing a threshold in my own life.” Washburn decided to quit his job, and in 2005, he went to work creating Fezzari Bicycles, a web-based company specializing in customdesigned, high-end bikes for both road and mountain riders. “I’ve always loved biking. I’m not a former Tour de France rider or anything. I just have a passion for it,” he says. “I’m a bike junkie, and I’m always looking for a high-quality setup.” But walking into a bike shop to explore custom bike options sometimes felt like sneaking into the country club. “There can often be an elitist mentality and a take-it-as-it-is attitude. Sometimes I was made to feel like I should be content with what was in the showroom.” “You don’t have to be a world-class runner to want a running shoe that fits. You can buy the nicest set of golf clubs but they don’t do you any good if they’re not the right size. So why is it that getting a bike built and fitted to your specifications seemed so outlandish—not to mention obscenely expensive?” Washburn set about hiring a team of designers, mechanics and engineers. He then secured partnerships with top-of-the-line component manufacturers, and they began building high-end bikes with dozens of customizable options. “We won’t enter a category unless we can make the best-in-class in a product,” Washburn says. “We knew we were going to be competing against behemoths, so we decided we’d offer really good products that make that elite, custom experience accessible to even the weekend warrior.” Fifteen years later, Utah’s biggest bike company still operates almost entirely online, but it does have a factory showroom in its brand new Lindon, Utah headquarters, allowing locals to test ride, get custom fittings and order a bike. Washburn says Fezzari’s direct-to-consumer

GEAR GUIDE FEZZARI.COM

online model allows its bike builders to fit bikes, including frames, handlebars, forks, stems and seatposts to each rider’s measurements. A deeper dive can even amount to custom components from gear ratios to derailleurs all for about 40 percent less than similarly-specced competitor models. As a result, they have received three Bike of the Year awards and currently have a six-month backorder. Critics have likened Fezzari bikes to ‘a machine gun in a knife fight’ and eager customers seem content to wait months for that big box delivered to their doorstep. “People are willing to wait. They see the value in getting it just how they want it,” he says. Fezzari allows customers 30 days to test ride it and send it back for free if they’re not satisfied. “It was originally seen as a risky model, and what we’ve found is that the only way we can offer that guarantee is to be 100 percent confident in our product and believe customers will love it, too.” Washburn says jumping from the mundanity of corporate life to a creative venture came with many questions and few easy answers. “I wondered if I’d made a mistake because the whole point was to be able to spend more time with my family and enjoy my passions,” he says. In reality, he didn’t even get on his bike during his first year creating a bike company. Sixteen years later, however, life has settled into a rhythm of not just calls to suppliers and meetings with designers, but family dinners, graduations and daily canyon rides with Nancy on bikes that represent a passion built from the ground up.

THE DELANO PEAK Fezzari’s newest premiere full carbon all-mountain/trail bike does it all, equally adept at climbing and descending.

THE EMPIRE When “Iron Cowboy” James Lawrence looked for the right bike to help him complete 100 full-distance triathlons in 100 consecutive days, he turned to this full carbon disc brake road bike. Named ‘Bike of the Year’ by BikeRumor it’s light, fast and remarkably comfortable.

WHO’S MISSING FROM THE OUTDOOR INDUSTRY? Researching outdoor companies both in and outside of Utah, we noticed it too—a glaring lack of representation where people of color are concerned. This is true not only in the boardrooms but also on the bike trails and among the boulders. Research shows people of color are far less likely to engage in nature-based activities thanks to a history that locked them out of national parks and structural deficits that keep many feeling out of place. Pushing back takes many forms, including Utah-based Backcountry.com’s new “Breaking Trail” program, a commitment to supporting organizations like Latino Outdoors and Native Women’s Wilderness that improve access and promote exposure to the outdoors for the underrepresented. backcountry.com/sc/backcountry-advocate-program

THE WIRE PEAK With this high-performance pedal-assist e-bike, mountain bikers get a great workout while taking their adventures faster and farther.

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KÜHL RUNNINGS When a teenaged Kevin Boyle left his home in Pennsylvania to chase after Utah’s powdery slopes, he says he was reborn. “You gotta do what you love,” he says simply—and he did. Determined to ski 100 days that year even when his savings dried up, Boyle waited tables, sold ski hats in the Snowbird parking lot and sometimes even took shelter in a snow cave he’d dug with his ski buddies. Fast-forward almost four decades, and he’s still writing his own playbook—being outside as often as he can—although now residing in an actual house. When he’s not on the trails, he’s at KÜHL headquarters in Salt Lake City, bouncing ideas around with a handful of his 140 employees for shirts with additional vents, pants with smoother stretch, and warm jackets that feel like a second skin. Boyle’s long-ago move out west for the daily snow-worship eventually drew his brother, Jay, to join him on the Snowbird slopes. There, they made fast friends with mountaineer Conrad Anker and fellow skier John “Alf” Engwall. When Engwall designed a Peruvian-style ski hat with a fleece lining, it caught the attention of the other three, and together, they

began producing and selling the “Alf Hats” out of the trunk of Engwall’s car. They called their company Alfwear, and soon the multicolor, must-have ski hat of the 1980s dotted the powdery slopes of most Utah mountain resorts. After a tragic car accident that resulted in the death of Engwall, the three remaining partners eventually set out to pursue individual passions. Conrad Anker received sponsorship for his climbing endeavors, Jay Boyle moved to Phoenix, Ariz. to earn an MBA and Kevin Boyle bought the business, renaming it “KÜHL” (cool in German) and pursuing new designs while expanding the product line. Today, it is the second-largest privately-owned business in the outdoor industry, growing at 30 percent year over year with 500 different products this season alone. And while everyone wants in on KÜHL’s “technical sportswear”—high-performance casual clothing that moves effortlessly from ski runs to sales meetings—KÜHL remains purposely small-staffed, locally-run and committed to doing business with outdoor retailers over mega-companies. That it’s still independently owned and operated is due to one simple fact: it’s not for sale. But what else would you expect from a fiercely independent powderhound who found salvation on a pair of skis?

ESKAPE DUFFEL BAG While typical adventure-duffels are made to hold everything, most require a complete dump-out to find anything. The Eskape carries like a comfy padded backpack but features easy organizational features and stow-away shoulder straps for checked luggage. Made of durable, waterproof, TPU-laminated nylon fabric

THE ONE JACKET An enigma of seeming opposites, The One is lightweight, breathable, stretchy and features heat-releasing underarms while managing to keep out wind and water. Its synthetic insulation keeps you moving fast, feeling light and staying warm. In men’s and women’s sizes.

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GEAR GUIDE KÜHL.COM

MEN’S RESISTOR LITE CHINO Designed to feel weightless with moisture-wicking fabric even on the hottest, most humid summer days, these pants move seamlessly between a trek to an alpine lake, kayaking through the wetlands or closing a deal in the boardroom. Timeless chino styling masks performance patterning, rebound and a tough-as-nails weave.

The close-knit team at KÜHL. FIRST ROW: Amber Shabanoff, Gustavo Gramajo, Stephanie Buschardt, Katelyn Ridgeway, Connie Davis, Yukie Melville, Sam Wellskopf. SECOND ROW: Kevin Boyle, Shelby McCashland, Kate Annis, Lauren Wright, Lissa Pooley, Amanda Scarsella, John Gartland. TABLE IN BACK: Stephanie Wildermuth, Tere Soltero, Linsey Lane and Sarah Scott. RIGHT: KÜHL Founder Kevin Boyle.

KÜHL tends to capture like-minded customers who are obsessed with performance and have come to trust its inventive design features and super comfy fabrics with special weaves and stitching that can withstand repeated blows. The company’s employees—who live and breathe the outdoors as well—field-test everything so nothing is left to chance. “We have bikers, skiers, boarders, trail-runners. You name it. People that tend to work here seek balance and feel centered in the outdoors.” says Boyle, who has worked to make the headquarters homey by offering daily, chef-made meals for employees, ski passes for their use and an open-door policy for families and four-legged friends. “I owe the success of this company to a loyal, rainmaking team and I know we’re all happier and perform better when we have the space to pursue our passions.”

Not only has Boyle rebuffed potential buyers, but major retail giants who wanted KÜHL in their store. “You don’t walk away from people who have supported you,” he says of the specialty retail shops and outdoor companies that once took a chance on him. He adds that working with businesses compatible with the culture of his company keeps the brand from getting watered down—and Boyle is obsessed with keeping the brand as authentic as its origins. “I want a life of quality, not quantity,” the founder says, adding that safeguarding KÜHL’s “born in the mountains” authenticity is akin to breathing. “Our team is all about doing the right thing the right way rather than just focusing on the bottom line. This company has deep roots, and I couldn’t watch it get watered down into something unrecognizable.”

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6790 South 1300 East | Cottonwood Heights, UT 84121

ON THE TABLE F O O D

T R E N D S

D I N I N G

PHOTO COURTESY SALSA QUEEN

TODAY, THE KITCHEN. TOMORROW, THE MILKY WAY?

H E W E S T VA L L E Y- B A S E D S A L S A C O M PA N Y Salsa Queen recently devel-

oped portable freeze-dried versions of their classic salsas. The packages declare they are “perfect for camping, road trips and space travel.” General Manager Jim Birch says his pie-in-the-sky dream is to be the official salsa of Elon Musk’s SpaceX. (But, for the rest of us, it’s a good snack for a backpacking trip.) Read more on page 96.

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ON THE TABLE

ALL HAIL THE QUEEN Utah’s Salsa Queen is conquering a supermarket near you BY JOSH PETERSEN

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Queen, and it stuck, as did the brand’s Day of the Dead-inspired logo, which she chose to honor her son who passed away at 19 months old from leukemia. Salsa Queen debuted with containers of homemade salsa at Wheeler Farm’s Sunday Market. A friend advised her to only take 50 containers, but, ever the optimist, Zapata prepared 100. They sold out within two hours. She began selling salsa at The Store, where she gave out samples wearing a literal crown. After expanding to other local grocers, Zapata pitched her product to Smith’s. Once the buyer tried his first bite of pico de gallo, he told her, “you’re in.” Later, Salsa Queen also moved into Harmon’s, Associated Foods and, most recently, Sprouts stores nationwide. Salsa Queen transformed from a one-woman operation to a company with more than 50 employees before the pandemic. Zapata legally changed her name to SalsaQueen after earning her U.S. citizenship. (Now that’s branding.) “Besides my kids, this is the biggest accomplishment of my life,” she says.

PHOTO COURTESY SALSA QUEEN

alsa Queen’s castle may be in an unassuming West Valley office park, but inside, this royal salsa company’s HQ is as bright and colorful as their pico de gallo. Immediately, you see vibrant Day of the Dead murals, a nod to the brand’s logo. In the back, a heaping barrel of tomatillos confirms that the ingredients are fresh. And then there’s the Salsa Queen herself. She has strikingly blonde hair, a custom silver Salsa Queen necklace and an unmistakable voice. You’ll recognize that voice if you follow Salsa Queen on Instagram or TikTok (@ salsa.queen and @salsaqueenofficial, respectively). Her videos are kooky and charming. In one promotional clip posted with the hashtags #happy, #sunshine and #family, she apologizes for mispronouncing Tooele and declares “summer is here!”...in March. For the Salsa Queen, who was born Maharba Zapata, things were not always #sunshine. She came to the U.S., undocumented, more than three decades ago. When she tried to enroll in high school, they asked for paperwork; she assumed they meant legal documentation and never went back. Years later, she was a single parent to seven children and relying on food stamps and Medicaid. “I was very grateful that we had help, but that wasn’t a lifestyle I wanted to live,” she says. Zapata was inspired to turn her love of cooking into a money-making opportunity. “In my country, we show love through food,” she says. “What’s a better way for me to show my love than by creating recipes that the whole family can enjoy?” She started small, experimenting in her home kitchen: “A little bit more of this, a little bit more of that, the Mexican way.” It was her eventual partner and general manager, Jim Birch, who first suggested the name Salsa

WHERE TO EAT A select list of the best restaurants in Utah, curated and edited by

Salt Lake magazine

SALT LAKE CITY & THE WASATCH FRONT

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.

American Fine Dining

HSL

418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com

Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.

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

BAMBARA

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

Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day.

THE CHARLESTON

1229 E. Pioneer Rd., Draper, 801-550-9348. thecharlestondraper.com

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

GRAND AMERICA

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

Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen

LA CAILLE

9565 Wasatch Blvd., Sandy, 801-942-1751. lacaille.com

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

HAofLL

FA M E

LOG HAVEN

6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com

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

PAGO

878 S. 900 East, SLC, 801-532-0777. pagoslc.com

Tiny, dynamic and food-driven, Pago’s in-

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.

HAofLL

FA M E

gredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.

PROVISIONS

ARLO

271 N. Center St, SLC, 385-266-8845. arlorestaurant.com

Listings

3364 S. 2300 East, SLC, 801-410-4046. slcprovisions.com

With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

SLC EATERY

1017 S. Main St., SLC, 801-355-7952. slceatery.com

The SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

TABLE X

1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com

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

American Casual BLUE LEMON

55 W. South Temple, SLC, 801-328-2583. bluelemon.com

Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, manyflavored but healthy, Blue Lemon’s unique take on food is a happy change from downtown’s food-as-usual.

Quintessential Utah

Dining Award Hall Of Fame Winner

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ON THE TABLE

BELOW: Michael McHenry and Chef Tyler Stokes

IF YOU GO Reservations are encouraged. Monday-Friday: 8 a.m.-3 p.m.

BRUNCH ME HARDER Sunday’s Best feeds our growing brunch obsession

801-441-3331 brunchmehard.com

CHRISTIE PORTER

here is something about brunch. It’s the sweet spot between breakfast and lunch with all of the best menu options of both. It’s popping a bottle of chilled champagne for another round of mimosa. It’s getting wasted with your squad at 11 a.m. Whatever it is, we love brunch. And a new restaurant on the south end of the valley is feeding that love seven days a week. “Brunch is experiential,” says Michael McHenry, the restauranter behind Sunday’s Best (as well as Ginger Street). “Champagne, laughter, connectivity...that’s what we had in mind when we were building the essence of it. We wanted it to feel like the moment you pop the bottle of champagne.” The restaurant is the brainchild of McHenry and his partner, Chef Tyler Stokes (Provisions).

10672 State St., Sandy

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They both love brunch, too. (Then again, who doesn’t?) “It’s our favorite meal. We’re most passionate about it. We love building a lifestyle and culture around it.” That’s right, brunch is a lifestyle. And, it doesn’t hurt that, “Tyler is incredible when it comes to cooking brunch and breakfast,” says McHenry. The menu shows Stokes’ range, but it might be jarring at first. At the top you’ll find Avocado Toast ($9) above much pricier items like Tomahawk Steak And Eggs. The wide range is intentional. “If you want, you can come in for a cup of coffee and a diner breakfast. Or, you can come in for an ’06 bottle of Cristal and caviar. The two co-exist in the same space.” Walking into Sunday’s Best, you’re met with a bold color palette of yellow, seafoam and flamingo pink as well as the lively conversation

you’d expect in a place that’s basically been packed since opening day, June 16. “We’ve never experienced anything like this. The response has been remarkable,” says McHenry. “I am just blown away by how Utah has shown up to Sunday’s Best.” The alchemy partly behind that success is one part niche and one part location. On the south end of the valley, in a sea of chain restaurants, people don’t have access to the same amount of unique, local flavor that you’ll find in downtown SLC. It’s also meeting a demand—not just the demand for brunch but the demand for connection. “For the last year and a half, we have all been hungry for connectivity,” says McHenry. “People want to sit at the table together and share and celebrate with each other.”

PHOTOS COURTESY SUNDAY’S BEST

Saturday and Sunday: 8 a.m.-4 p.m.

CAFE NICHE

EPICURE

NOMAD EAST

The food comes from farms all over northern Utah, and the patio is a local favorite the weather is fine.

American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

CITRIS GRILL

HUB & SPOKE DINER

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

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.

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.

COPPER KITCHEN

LEFT FORK GRILL

A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar.

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.

ONE-0-EIGHT

COPPER ONION

LITTLE AMERICA COFFEE SHOP

OQUIRRH

779 E. 300 South, SLC, 801-433-3380. caffeniche.com

3977 S. Wasatch Blvd., SLC, 801-466-1202. citrisgrill.com

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

111 E. Broadway, SLC, 801-355-3282. thecopperonion.com

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

CUCINA

1026 E. 2nd Ave., SLC, 801-322-3055. cucinaslc.com

Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

THE DODO

1355 E. 2100 South, SLC, 801-486-2473. thedodorestaurant.com

It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche. And our raspberry crepes were great. Yes, I said crepes.

707 E. Fort Union Blvd., Midvale, 801-748-1300. epicureslc.com

1675 E. 1300 South, SLC, 801-883-9791. nomad-east.com

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

68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com

OASIS CAFE

151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com

Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space—being both imaginative and refreshing.

1709 E. 1300 South, 801-906-8101. one-0-eight.com

One of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—ingredients from Frog Bench Farms in the city. Pizza is also a standout.

368 E. 100 South, 801-359-0426. oquirrhslc.com

500 S. Main St., SLC, 801-596-5704. saltlake.littleamerica.com

Little and original chef-owned bistro offers a menu of inventive and delicious dishes— whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

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.

PIG AND A JELLY JAR

LONDON BELLE SUPPER CLUB

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

321 S. Main St., SLC, 801-363-8888. londonbelleslc.com

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

Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays.

PORCH

11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801-679-1066. porchutah.com

MOOCHIE’S MEATBALLS

232 E. 800 South, SLC, 801-596-1350; 2121 S. State St., South Salt Lake, 801-487-2121; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com

This itty-bitty eatery/take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll.

A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches.

PORCUPINE PUB AND GRILLE 3698 E. Fort Union Blvd., SLC, 801-942-5555. porcupinepub.com

With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle

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ON THE TABLE

DON’T BE A GRINGO Discover the Mexican menu del Mar at El Meño’s BY JEREMY PUGH

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tahns have a complicated relationship with Mexican food, in that generally, we don’t like actual Mexican food. Instead, confused by early school lunch encounters with gloppy, cheeseladen tortillas and the prevalence of big platters of three-enchilada combos smothered in cheese, many have no idea what Mexican food is. (In Mexico, they just call it food.) So imagine when I discovered, hiding in plain sight, a 17-year-old, family-run restaurant called El Meño’s on 1700 South. And while El Meño’s dutifully provides a gringo menu of combo platters— even the vaunted Red Iguana has to do the same—its specialty is Michoacán style seafood with a dash of

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flavors from Puebla. The Puebla style comes from Manuel, the Michoacán from his wife Hortensia, the mom and pop of this particular mom and pop. “My dad and his brothers started as chefs in Mexico,” says daughter Anayeli Dadal. “They brought those authentic plates and inspiration here.” The Paz family moved to Utah from Los Angeles in 2005 and opened El Meño’s soon after. “Our parents moved here for the family to have a better future,” Anayeli says. “It made a huge impact on lives.” To enjoy the vast menu at El Meño’s (“I keep telling my dad there’s too much stuff on the menu but he can’t help adding new ideas,” Anayeli says) go straight to the house specialties. There you’ll find a dizzying array of seafood/meat preparations from the massive parrillada de mariscos (seafood mix) designed to feed a large crowd (very large) to authentic molcajete mixes served in traditional lava (think mortar and pestle) bowls. On the opposite page, you’ll find seafood cocktails. These are not dainty country club cocktails. They are large schooners filled with shrimp and octopus (either or both) swimming in spicy red salsa that is Manuel’s special sauce that appears across the menu. El Meño’s survived the lockdown with takeout going to a loyal crowd and has since reopened. The large space (and large portions) make for a good and unique option for a small crowd, order up some cocktails (full bar) and house specialties, and pass and share.

IF YOU GO El Meño’s, 73 W. 1700 South, SLC, 801-486-0873, facebook.com/ elmenosmexican

PHOTOS ADAM FINKLE

BELOW: Anayeli Dadal (left), Jenny Paz, Hortencia Rodríguez, Manuel Paz and Valerie Paz

soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too.

sage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie.

CARLUCCI’S BAKERY

314 W. 300 South, SLC, 801-366-4484. carluccisbakery.com

Plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

ROOTS CAFÉ

WB’S EATERY

A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

CITY CAKES & CAFE

Bakeries

EVA’S BOULANGERIE

3474 S. 2300 East, East Millcreek, 801-277-6499. rootscafeslc.com

RUTH’S DINER

4160 Emigration Canyon Rd., SLC, 801-582-5807. ruthsdiner.com

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

RYE

239 S. 500 East, SLC, 801-364-4655. ryeslc.com

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

SILVER FORK LODGE

11332 E. Big Cottonwood Canyon Rd., Brighton, 801-533-9977. silverforklodge.com

Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

STELLA GRILL

4291 S. 900 East, SLC, 801-288-0051. stellagrill.com

A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch.

TIBURON

8256 S. 700 East, Sandy, 801-255-1200. tiburonfinedining.com

Servings at Tiburon are large and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden.

TRADITION

501 E. 900 South, SLC, 385-202-7167. traditionslc.com

Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sau-

455 25th Street, Ogden, 385-244-1471. wbseatery.com

1860 S. 300 West, SLC, 801-359-2239. 192 E. 12300 South, Draper, 801-572-5500. citycakescafe.com

Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac n’ chezah.

155 S. Main St., SLC, 801-355-3942. evasbakeryslc.com

AMOUR CAFE

The jammin’ duo John and Casee Francis have a home for their Amour Fruit Spreads business, sharing space with a brightlylighted cafe and plenty of fresh pastry. Plus, gelato.

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.

THE BAKING HIVE

FILLINGS & EMULSIONS

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

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

Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options, too.

BAGEL PROJECT

779 S. 500 East, SLC, 801-906-0698. bagelproject.com

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

THE BIG O DOUGHNUT

248 W. 900 South, SLC, 385-770-7024. bigodoughnuts.square.site

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

BISCOTTS BAKERY & CAFE

1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts.com

An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice.

1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com

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

GOURMANDISE

250 S. 300 East, SLC, 801-328-3330. gourmandise.com

This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home.

LA BONNE VIE

555 S. Main St., SLC, 800-621-4505. grandamerica.com

Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit.

LES MADELEINES

216 E. 500 South, SLC, 801-673-8340. lesmadeleines.com

The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery.

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ON THE TABLE R&R BBQ

MRS. BACKER’S PASTRY SHOP

434 E. South Temple, SLC, 801-532-2022. mrsbackers.com

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

PASSION FLOUR PATISSERIE 165 E. 900 South, SLC, 385-242-7040. passionflourslc.com

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

RUBY SNAP FRESH COOKIES 770 S. 300 West, SLC, 801-834-6111. rubysnap.com

307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com

One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos.

THE SUGARHOUSE BARBECUE COMPANY

WASATCH BREWPUB

880 E. 2100 South, SLC, 801-463-4800. sugarhousebbq.com

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes.

(Also check bar listings.)

AVENUES PROPER PUBLICK HOUSE 376 8th Ave., SLC, 385-227-8628. avenuesproper.com

SO CUPCAKE

BOHEMIAN BREWERY

TULIE BAKERY

863 E. 700 South, SLC, 801-883-9741. tuilebakery.com

You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.

VOSEN’S BREAD PARADISE

328 W. 200 South, SLC, 801-322-2424. vosen.com

This German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners.

Barbecue & Southern Food PAT’S BARBECUE

155 E. Commonwealth Ave., SLC, 801-484-5963. patsbbq.com

One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.”

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2110 S. Highland Dr., SLC, 801-783-1127. wasatchbeers.com

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

Bar Grub & Brewpubs

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.

Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

147 W. Broadway, SLC, 801-363-2739. squatters.com

Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show.

The Trudy, Ruby Snap’s classic chocolate-chip cookie. But it’s just a gateway into the menu of delicious fresh cookies behind the counter at Ruby Snap’s retro-chic shop on Salt Lake’s west side.

4002 S. Highland Dr., SLC, 801-274-8300. socupcake.com

SQUATTERS PUB BREWERY

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

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

LEVEL CROSSING BREWING CO. 2496 S. West Temple, SLC, 385-270-5752. levelcrossingbrewing.com

Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie.

DESERT EDGE BREWERY

273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com

Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums.

RED ROCK BREWING

254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337. redrockbrewing.com

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall.

Breakfast/Lunch Only THE DAILY

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

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

EGGS IN THE CITY

2795 S. 2300 East, SLC, 801-581-0809. eggsinthecity.com

A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

FINN’S CAFE

1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net

The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m.

MILLCREEK CAFÉ & EGGWORKS 3084 E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com

This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance.

Burgers, Sandwiches & Delis DIVERSION

535 N. 300 West, SLC, 801-657-7327. diversioneatery.com

Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy.

FELDMAN’S DELI

SIEGFRIED’S

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.

The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle.

LUCKY 13

TONYBURGERS

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

This home-grown burger house serves freshground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com

135 W. 1300 South, SLC, 801-487-4418. lucky13slc.com

PRETTY BIRD CHICKEN

145 S. Regent St., SLC; 700 E and 2100 South, SLC prettybirdchicken.com

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

PROPER BURGER AND PROPER BREWING 865 S. Main St., SLC, 801-906-8604. properburgerslc.com

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

PUBLIK KITCHEN

931 E. 900 South, SLC, 385-229-4205. publikcoffee.com

Same ownership as Publik coffee, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam.

SHAKE SHACK

776 N. Terminal Dr., SLC, shakeshack.com

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

between slices of plantains. And a chocolate filled tequena.

20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com

BRAZA GRILL

5927 S. State St., Murray, 801-506-7788. brazagrillutah.com

Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.

613 E. 400 South, SLC, 801-410-0531. tonyburgers.com

Coffee CAFFE D’BOLLA

249 E. 400 South, SLC, 801-355-1398. caffedbolla.com

John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker.

LA BARBA

155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401. labarbacoffee.com

Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries.

PUBLIK

502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC. publikcoffee.com

Serving the latest in great coffee; the oldschool java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.

SALT LAKE ROASTING COMPANY

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

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

Central & South American AREMPA’S

350 S. State St., SLC, 385-301-8905. arempas.com

Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings

RODIZIO GRILL

600 S. 700 East, SLC, 801-220-0500. rodiziogrill.com

The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”

Chinese & Pan-Asian ASIAN STAR

7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com

The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chefdriven, and Chef James seems most comfortable in the melting pot.

BOBA WORLD

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

This mom-and-pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good.

GINGER STREET

324 S. State St., SLC., 385-477-4975. gingerstreet.com

Chef Tyler Stokes, who owns Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fastcasual concept offers spins of classic dishes like dan-dan noodles and dumplings.

HONG KONG TEA HOUSE & RESTAURANT 565 W. 200 South, SLC, 801-531-7010. hongkongteahouse.yolasite.com

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

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ON THE TABLE J. WONG’S BISTRO

CURRY IN A HURRY

Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck.

The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great takeout spot. But if you opt to dine in, there’s always a Bollywood film on the telly.

163 W. 200 South, SLC, 801-350-0888. jwongs.com

2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com

HIMALAYAN KITCHEN

French & European BRUGES WAFFLE AND FRITES

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. brugeswaffles.com

The original tiny shop turns out waffles made with pearl sugar. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus.

CAFÉ MADRID

5244 S. Highland Dr., Holladay, 801-273-0837. cafemadrid.net

Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this familyowned spot.

360 S. State St., SLC, 801-328-2077. himalayankitchen.com

Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

KATHMANDU

3142 S. Highland Dr., SLC, 801-466-3504; 250 W. 2100 South, SLC, 801-935-4258; 863 E. 9400 South, Sandy, 801-981-8943. thekathmandu.net

Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

ROYAL INDIA

FRANCK’S

6263 S. Holladay Blvd., SLC, 801-274-6264. francksfood.com

10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com

Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.

Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

MONSIEUR CREPE

26 E. E St., SLC, 801-203-3325.saffronvalley.com

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

This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet— whipped cream, fruit, chocolate—fillings. The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio.

BOMBAY HOUSE

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

This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.

SALTLAKEMAGAZINE.COM

Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned.

SAFFRON VALLEY

1098 W. South Jordan Parkway, South Jordan, 801438-4823. saffronvalley.com

Indian

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Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food.

SAFFRON VALLEY

479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com

Yet another iteration of Lavanya Mahate’s

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vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery.

TANDOOR INDIAN GRILL

729 E. 3300 South, SLC, 801-486-4542; 4828 S. Highland Dr., Holladay, 801-999-4243. tandoorindiangrill.com

Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Italian & Pizza ARELLA’S

535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com

Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño.

BRICKS CORNER

1465 S. 700 East, SLC, 801-953-0636. brickscornerslc.com

Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

CAFÉ TRIO

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

Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.

CAFFÉ MOLISE AND CAFFÉ MOLISE BTG 404 S. West Temple, SLC, 801-364-8833. caffemolise.com

The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.

CAPUTO’S MARKET AND DELI

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-272-0821. caputos.com

A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.

CUCINA TOSCANA

282 S. 300 West., SLC, 801-328-3463. toscanaslc.com

This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal.

ESTE PIZZA

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

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

NUCH’S PIZZERIA

2819 S. 2300 East, SLC, 801-484-0448. nuchspizza.com

Nuchs-pizzeria-and-restaurant.com A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

OSTERIA AMORE

224 S. 1300 East, SLC, 385-270-5606. osteriaamore.com

An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

PER NOI TRATTORIA

3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria.com

A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

THE PIE PIZZERIA

The signature pie at this local chain features thinly sliced lemons. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good.

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.

PIZZA NONO

TUSCANY

Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.

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.

925 E. 900 South, SLC, 801-702-3580. pizzanono-slc.com

2832 E. 6200 South, 801-277-9919. tuscanyslc.com

SALT LAKE PIZZA & PASTA

VALTER’S OSTERIA

1061 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com

And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name.

SETTEBELLO PIZZERIA

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

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

SICILIA MIA

4536 S. Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com

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

SIRAGUSA’S TASTE OF ITALY 4115 Redwood Rd., SLC, 801-268-1520. siragusas.com

1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801466-5100; 7186 Union Park Ave, Midvale, 801-233-1999; 10627 Redwood Rd., South Jordan, 801-495-4095. thepie.com

Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood instituion, more locations have popped up around the valley to serve more than just the collegiate crowd.

STANZA

PIZZERIA LIMONE

613 E. 400 South, SLC, 801-953-0200; 1380 E. Fort Union Blvd., SLC, 801-733-9305; 11464 S. Parkway Plaza Drive, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801-666-8707. pizzerialimone.com

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

Valter Nassi’s restaurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. Old favorites include a number of tableside dishes.

VENETO RISTORANTE

370 E. 900 South, SLC, 801-359-0708. venetoslc.com

This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.”

Japanese KAZE

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

Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.

KOBE JAPANESE RESTAURANT 3947 S. Wasatch Blvd., SLC, 802-277-2928. kobeutah.com

464 E. 300 South, SLC, 801-746-4441. stanzaslc.com

Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene!

STONEGROUND ITALIAN KITCHEN

This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

KYOTO

1080 E. 1300 South, SLC, 801-487-3525. kyotoslc.com

249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com

The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin

The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices

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ON THE TABLE are reasonable. Servings are occidentally large, and service is impeccable.

NOHM

165 W. 900 South, SLC, 801-917-3812. nohmslc.com

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

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FA M E

TAKASHI

18 W. Market St., SLC, 801-519-9595. takashisushi.com

Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.

TOSH’S RAMEN

1465 S. State St., SLC, 801-466-7000. 1963 E., Murray Holladay Rd., SLC. toshsramen.com

Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location.

TSUNAMI

2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com

LAYLA

WE OLIVE & WINE BAR

Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

It appears to be an extraordinary 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.

4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com

LAZIZ KITCHEN

912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com

There are so many reasons to love Laziz Kitchen. Some are obvious—their topnotch Lebanese-style hummus, muhammara and toum.

MAZZA

1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com

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

MANOLI’S

402 E. 900 South, SLC, 801-532-3760. manolison9th.com

Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.

PADELI’S

YOKO RAMEN

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.

472 E. 400 South, SLC, 801-876-5267. yokoslc.com

More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

Mediterranean & Middle Eastern CAFÉ MED

420 E. 3300 South, SLC, 801-493-0100. medslc.com

Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

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602 E. 500 South (in Trolley Square), SLC, 801-4487489. weolive.com/salt-lake-city

30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com

SPITZ DONER KEBAB

35 E. Broadway, SLC, 801-364-0286. spitz-restaurant.com

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

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Mexican BARRIO

282 E. 900 South, SLC, 801-613-2251. barrioslc.com

A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas.

BLUE IGUANA

165 S. West Temple, SLC, 801-533-8900. blueiguanarestaurant.net

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

CHILE TEPIN

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

Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too.

CHUNGA’S

180 S. 900 West, SLC, 801-328-4421. chungasmexican.com

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

LONE STAR TAQUERIA

2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com

Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special.

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RED IGUANA

736 W. North Temple, SLC, 801-3221489; 866 W. South Temple, SLC, 801-214-6050.

All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

RIO GRANDE CAFÉ

258 S. 1300 East, SLC, 801-364-3302. riograndecafeslc.com

As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

MARKET STREET GRILL

48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com

SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

THE OYSTER BAR TACO TACO

208 E. 500 South, SLC, 801-428-2704. tacotacoslc.com

A tiny, charming taqueria, perfect for pickup and sunny days.

54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetoysterbar.com

This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured.

TAQUERIA 27

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

Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Seafood CURRENT FISH & OYSTER HOUSE

279 E. 300 South, SLC, 801-326-3474. currentfishandoyster.com

An all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options.

Southeast Asian

One of Annie Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors.

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

FAV BISTRO HARBOR SEAFOOD & STEAK CO.

2302 E. Parleys Way, SLC, 801-466-9827. harborslc.com

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

KIMI’S CHOP & OYSTER HOUSE 2155 S. Highland Dr., SLC, 801-946-2079. kimishouse.com

1984 E. Murray Holladay Rd., Holladay, 801-676-9300. favbistro.com

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

INDOCHINE

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

Vietnamese cuisine is under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill.

MY THAI

1425 S. 300 West, SLC, 801-505-4999. mythaiasiancuisine.com

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

OH MAI

850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801-467-6882. ohmaisandwichkitchen.com

Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

1766 S. Main St., SLC, 385-240-0309. photayho.com

87 W. 7200 South, Midvale, 801-566-5100. chabaarbeyondthai.com

278 E. 900 South, SLC, 801-532-1177. chanonthai.com

961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com

PHO TAY HO

CHABAAR BEYOND THAI

CHANON THAI CAFÉ

MI LA-CAI NOODLE HOUSE

One of the best Pho broths around is served out of an unassuming house on the southside of Salt Lake City. Pho Tay Ho is the real deal. The family-owned-and-operated noodle house keeps their menu small but full of flavor.

PLEIKU

264 S. Main St., SLC, 801-359-4544. pleikuslc.com

This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup.

SAPA SUSHI BAR & ASIAN GRILL 722 S. State St., SLC, 801-363-7272. sapabarandgrill.com

Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.

SAWADEE THAI

754 E. South Temple, SLC, 801-328-8424. sawadee1.com

The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with

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ON THE TABLE SKEWERED THAI

575 S. 700 East, SLC, 801-364-1144. skeweredthai.com

A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Steak

TEA ROSE DINER

CHRISTOPHER’S PRIME

Annie Sooksri has a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.

The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the nonbeefeaters.

SOMI VIETNAMESE BISTRO

FLEMING’S PRIME STEAKHOUSE

65 E. 5th Ave., Murray, 801-685-6111. trosediner.com

1215 E. Wilmington Ave., SLC, 385-322-1158. somislc.com

But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho.

134 W. Pierpont Ave., SLC, 801-890-6616. christophersut.com

20 S. 400 West, The Gateway, SLC, 801-355-3704. flemingssteakhouse.com

This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order.

RUTH’S CHRIS STEAKHOUSE THAI GARDEN

868 E. 900 South, SLC, 801-355-8899. thaigardenbistroslc.com

Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

275 S. West Temple, SLC, 801-363-2000. ruthschris.com

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

SPENCER’S KRUA THAI

212 E. 500 South, SLC, 801-328-4401. kruathaislc.com

Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

255 S. West Temple, SLC, 801-238-4748. hilton.com/en/hotels/utah

The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Vegetarian & Vegan BOLTCUTTER

This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town.

Vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. The same folks own the vegan ice cream place next door, Monkeywrench.

57 E. Gallivan Ave., SLC. boltcutterslc.com So hip there’s no listed phone number.

OMAR’S RAWTOPIA ZAO ASIAN CAFE

639 E. 400 South, SLC, 801-595-1234; 2227 S. Highland Dr., SLC, 801-467-4113. zaoasiancafe.com

It’s hard to categorize this pan-Asian semi-

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VERTICAL DINER

234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com

Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

ZEST KITCHEN & BAR

275 S. 200 West, SLC, 801-433-0589. zestslc.com

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

PARK CITY & THE WASATCH BACK American Fine Dining APEX

9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley

Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself.

350 MAIN

THAI SIAM

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

food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

3961 S. Wasatch Blvd., SLC, 801-486-0332. rawtopia.com

Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy

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350 Main St., Park City, 435-649-3140. 350main.com

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

THE FARM RESTAURANT

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

Food is at the forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet.

FIREWOOD

VIKING YURT

HEARTH AND HILL

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.

Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must.

This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

GLITRETIND

BLIND DOG GRILL

7700 Stein Way, Deer Valley, 435-645-6455. steinlodge.com

1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com

The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.

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.

GOLDENER HIRSCH

THE BLUE BOAR INN

7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn.com

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com

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

The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

306 Main St., Park City, 435-252-9900. firewoodonmain.com

MARIPOSA AT DEER VALLEY 7600 Royal St., Park City, 435-645-6715. deervalley.com

(Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

MUSTANG

890 Main St., Park City, 435-658-3975. mustangparkcity.com

A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees.

Park City Mountain Resort, 435-615-9878. thevikingyurt.com

1153 Center Dr., (Newpark), Park City, 435-200-8840. hearth-hill.com

HIGH WEST DISTILLERY

American Casual

703 Park Ave., Park City, 435-649-8300. highwest.com

THE BRASS TAG

2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com

In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

EATING ESTABLISHMENT 317 Main St., Park City, 435-649-8284. theeatingestablishment.net

Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

FLETCHER’S ON MAIN STREET

Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout.

ROYAL STREET CAFÉ

HANDLE

(Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.

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.

7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com

ROAD ISLAND DINER

981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com

An authentic 1930s diner refitted to serve 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner.

SAMMY’S BISTRO

1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com

Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew.

SILVER STAR CAFE

1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com

Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

SIMON’S GRILL AT THE HOMESTEAD

700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort.com

RIME SEAFOOD & STEAK St. Regis, Deer Valley, 435-940-5760. srdvdining.com.

Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food.

562 Main St., Park City, 435-649-1111. fletcherspc.com

136 Heber Ave., Park City, 435-602-1155. handleparkcity.com

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt.

SPIN CAFÉ

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

Housemade gelato is the big star at this familyowned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin.

ZERMATT RESORT

784 W. Resort Dr., Midway, 866-643-2015. zermattresort.com

The charming, Swiss-themed resort is big on buffets—seafood, Italian and brunch.

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ON THE TABLE Bakeries & Cafés

bottle and on the state-of-the-art tap system. Open for breakfast daily.

evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

WASATCH BREWPUB

GHIDOTTI’S

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.

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.

PARK CITY COFFEE ROASTERS 1764 Uinta Way, Park City, 435-647-9097. pcroaster.com

The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

RIVERHORSE PROVISIONS 221 Main St., Park City, 435-649-0799, riverhorseprovisions.com

Bowls, breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it.

WASATCH BAGEL CAFÉ

1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com

Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

WINDY RIDGE BAKERY & CAFÉ 1250 Iron Horse Dr., Park City, 435-647-0880. windyridgebakery.com

One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as takehome entrees.

Bar Grub & Brewpubs BURGERS & BOURBON

9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com

Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

RED ROCK JUNCTION

1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing.com

The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few— complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

SQUATTERS ROADHOUSE 1900 Park Ave., Park City, 435-649-9868. squatters.com

Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the

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240 Main St., Park City, 435-649-0900. wasatchbeers.com

6030 N. Market St., Park City, 435-658-0669. ghidottis.com

GRAPPA

Breakfast DEER VALLEY GROCERY & CAFE 1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com

The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

151 Main St., Park City, 435-645-0636. grapparestaurant.com

Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

Japanese/Pan-Asian

WOODLAND BISCUIT COMPANY

SUSHI BLUE

Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.

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.

2734 E. State Hwy. 35, Woodland, 435- 783-4202. woodlandbiscuit.com

Continental & European CAFÉ TERIGO

424 Main St., Park City, 435-645-9555. cafeterigo.com

This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites.

COURCHEVEL BISTRO

201 Heber Ave., Park City, 435-572-4398. courchevelbistro.com

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

1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com

WAHSO

577 Main St., Park City, 435-615-0300. wahso.com

Restaurateur Bill White is known for his eyepopping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck.

YUKI YAMA SUSHI

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

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

Mediterranean Italian & Pizza

REEF’S

FUEGO

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

Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry

Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. Open seasonally.

2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com

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Three locations, Salt Lake City, Holladay and Ogden. Open 7 days a week for dine-in, takeout and delivery through Doordash.

WB’s CBD Oil Insulated Spectrum Citrus

WB’s Eatery, we’re casual in every way; cocktails in the shaker, CBD Oil for dosing...your spot to kickback with friends, and live the lifestyle!

ON THE TABLE Mexican & Southwestern

RIME SEAFOOD & RAW BAR

BAJA CANTINA

Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open ThursSunday.

1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com

The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center.

Southeast Asian

NORTH SALT LAKE & BEYOND American Fine Dining THE HUNTINGTON ROOM AT EARL’S LODGE 3925 E. Snowbasin Rd., Huntsville, 888-437-547. snowbasin.com

BILLY BLANCO’S

SHABU

442 Main St., Park City, 435-645-7253. shabuparkcity.com

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

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.

Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel.

American Casual

CHIMAYO

The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com

368 Main St., Park City, 435-649-6222. chimayorestaurant.com

KUCHU SHABU HOUSE

1612 W. Ute Blvd., Park City, 658-435-5829. kuchushabu.com

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

Steak

EL CHUBASCO

751 Main St., Park City, 435-647-0040. butcherschophouse.com

1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com

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

380 E. Main St., Midway, 435-654-34654. tarahumararestaurant.com

Some of the best Mexican food in the state can be found in this Midway cafe, now under new ownership. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood FRESHIE’S LOBSTER CO.

1897 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com

After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shoreto-door lobster rolls all year round.

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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.

GRUB STEAK

2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com

TARAHUMARA

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9850 Summit View Dr., Park City. rimerawbar.com

Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

EDGE STEAKHOUSE

3000 Canyon Resort Dr., Park City, 435-655-2260. westgateresorts.com

This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

PRIME STEAK HOUSE

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

Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake.

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HEARTH ON 25

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

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

PRAIRIE SCHOONER

445 Park Blvd., Ogden, 801-621-5511. prairieschoonerrestaurant.com

Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it.

UNION GRILL

Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com

The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

Bar Grub & Brewpubs THE BEEHIVE PUB & GRILL 255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com

An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.

Burgers, Sandwiches & Delis CAFFE IBIS

52 Federal Ave., Logan, 435-753-4777. caffeibis.com

Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com

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

The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer.

ROVALI’S RISTORANTE

174 E. 2500 South, Ogden, 801-394-1070. rovalis.com

This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.

TONA SUSHI

210 25th St., Ogden, 801-622-8662. tonarestaurant.com

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

Mexican Chinese

Japanese

MANDARIN

RAMEN HAUS

348 E. 900 North, Bountiful, 801-298-2406. mandarinutah.com

The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

Italian & Pizza SLACKWATER PIZZA

1895 Washington Blvd., Ogden, 801-399-0637. slackwaterpizzeria.com

SONORA GRILL

2310 Kiesel Ave., Ogden, 801-393-1999. thesonoragrill.com

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

Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.

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.

Southeast Asian THAI CURRY KITCHEN

582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.

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ON THE TABLE Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha.

PROVO & CENTRAL UTAH American Fine Dining COMMUNAL

100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com

Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.

THE TREE ROOM

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. sundanceresort.com

Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin.

American Casual

Indian

Bar Grub & Brewpubs

BOMBAY HOUSE

MOAB BREWERY

Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

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.

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

Italian PIZZERIA 712

320 S. State St., Orem, 801-623-6712. pizzeria712.com

The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

Vegetarian GINGER’S GARDEN CAFE

188. S. Main St., Springville, 801-489-4500. gingersgardencafe.com

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

THE FOUNDRY GRILL

Sundance Resort, Provo, 801-223-4220. sundanceresort.com

The café in Sundance Resort serves comfort food with western style—sandwiches, spitroasted chickens and steaks. Sunday brunch is a mammoth buffet.

22 W. Center St., Provo, 801-607-1803. station22cafe.com

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KING’S LANDING

1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. klbzion.com

In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

MOAB & SOUTHEAST UTAH

The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops.

American Dining HELL’S BACKBONE GRILL

20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com

Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

SUNGLOW FAMILY RESTAURANT

This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

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

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American Fine Dining

PAINTED PONY

91 E. Main St., Bicknell, 435-425-3701.

STATION 22

ST. GEORGE & SOUTHWEST UTAH

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

CHOM BURGER

45 W. 300 North, Provo, 385-241-7499. chomburger.com

686 Main St., Moab, 435-259-6333. themoabbrewery.com

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2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com

SPOTTED DOG CAFÉ

428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining

Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

VERMILLION 45

210 S. 100 East, Kanab, 435-644-3300. vermillion45.com

Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excellent.

American Casual MOM’S CAFÉ

10 E. Main St., Salina, 435-529-3921. famousmomscafe.business.site

Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

OSCAR’S CAFÉ

948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe.com

Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day.

PEEKABOO CANYON WOOD FIRED KITCHEN 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com

Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

RED ROCK GRILL AT ZION LODGE

Zion National Park, 435-772-7700. zionlodge.com

Try eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

WHIPTAIL GRILL

445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com

Tucked into an erstwhile gas station, the kitchen is little, but the f lavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

XETAVA GARDENS CAFÉ

815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com

Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

Bakeries & Cafés TWENTY-FIVE MAIN CAFÉ AND CAKE PARLOR

25 N. Main St., St. George, 435-628-7110. 25main.com

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

Mexican THE BIT AND SPUR

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com

The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. S EP TEMB ER /O CTO B ER 2021

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BAR FLY L I B A T I O N S

B A R S 21 & OVER BARS Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.) All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

The former Tinwell opens as The Pines BY AVREY EVANS

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PHOTO ADAM FINKLE

A FAMILIAR NEW FACE

H E R E I S S O M E T H I N G T O B E S A I D about a bar that keeps things simple and classic, especially in a city where try-hard trendy spots and zoomer-friendly bars pop up daily. The latest joining this echelon of approachable watering holes is The Pines. Owned by the Dick N’ Dixie’s group and residing in the former Tinwell space, The Pines is a welcome new but familiar face. Before they even opened their doors, The Pines was faced with challenges that are now synonymous with the year 2020. “We signed the papers in March of last year, and about two weeks later the whole city closed down,” says owner Will Bourne. For six months Bourne and co-owner Kirsten Fowler sat on the empty space and waited for their

AC moment. Despite their delayed opening, Bourne says purchasing the building was a worthy investment. In addition to inheriting a beautiful bar and a reputable weekend hotspot, The Pines is situated in an up-andcoming area of Salt Lake. “In the next few years, this neighborhood is going to be booming,” Bourne says. Fast forward to 2021 and that very same neighborhood is already thriving. Next to Proper Brewing Company and adjacent to spots like Water Witch and Duffy’s Tavern, The Pines is a worthy addition. Walking into the bar is like seeing an old friend in a new place. The sleek industrial decor is familiar yet fresh, and the bar is stocked with a wide range of alluring elixirs. Both elevated and approachable, Bourne says The Pines is everyone’s bar. “It’s a place you can come and hang out, watch a game if you want or explore cocktails with our talented bartenders.” The Pines is definitely a place you can knock a few back and just generally hang out, but they’re also getting into events. Visit the bar on a Wednesday for free weekly trivia, or step out on Fridays for their New Wave Funk night with DJ Retrograde and Nix Beat. Bourne and Fowler are also experimenting with craft cocktail evenings, so you can make art or trinkets while you drink. The last boozy craft night was held in partnership with local service Party Chez Vous, which provided all the tools to make lush succulent terrariums while The Pines offered libations—because what’s more fun than playing in some dirt while tipsy? The Pines is a perfect combination of Dick N’ Dixie’s easygoing attitude and the cool ambiance of the former Tinwell. While the bar isn’t technically the new kid on the block, they are keeping the spirit of stiff drinks and long nights alive on south Main Street. 837 S. Main St., SLC, 801-9068418, Instagram @thepines.slc

225 W. 200 South, SLC, 385-7229600. achotels.marriott.com The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid.

THE AERIE

9320 Cliff Lodge Dr. #88, Snowbird Resort, 801-933-2160, snowbird.com Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

ALIBI BAR & PLACE

369 S. Main St., SLC, 385-259-0616 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.

BAR X

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

BEER BAR

161 E. 200 South, SLC, 385-259-0905. beerbarslc.com Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

THE BAYOU

645 S. State St., SLC, 801-961-8400. utahbayou.com This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deepfried Cornish game hens.

BEERHIVE PUB

128 S. Main St., SLC, 801-364-4268 More than 200 beers—domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

BTG WINE BAR

404 S. West Temple, SLC, 801-3592814. btgwinebar.com

BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

CAMPFIRE LOUNGE

837 E. 2100 South, 801-467-3325 campfirelounge.com 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.

COPPER COMMON

111 E. Broadway #190, SLC, 801-3550543. coppercommon.com Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

THE COTTON BOTTOM 2820 E. 6200 South, SLC, 801-8498847. thecottonbottom.com

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

DICK N’ DIXIE’S

479 E. 300 South, SLC, 801-9946919. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

EAST LIBERTY TAP HOUSE

850 E. 900 South, SLC, 801-4412845. eastlibertytaphouse.com Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

EIGHT SETTLERS DISTILLERY

7321 Canyon Centre Pkwy, Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits. Take home a bottle from the store or stay and enjoy a taste of the past at the themed, on-site restaurant.

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GARAGE

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

GIBSON LOUNGE

555 S. Main St., SLC, 801-258-6778. grandamerica.com Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

GOOD GRAMMAR

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

GRACIE’S

326 S. West Temple, SLC, 801-8197563. graciesslc.com Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

GREEN PIG

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

HIGH WEST SALOON

703 Park Ave., Park City, 435-649-8300. highwest.com

The bartenders at Utah’s awardwinning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.

ICE HAUS

7 E. 4800 S., Murray, 801-266-2127. Icehausbar.com

Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location. The menu has a strong number of vegan options.

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BAR FLY LAKE EFFECT

THE SHOOTING STAR

55 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

OYSTER BAR

54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com

The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays.

THE PINES

837 S. Main St., SLC, 801-906-8418, Instagram: @thepines.slc

From the owners of Dick N’ Dixie’s, The Pines is an elevated neighborhood bar with a cool interior and even cooler bartenders. Stop by to taste their solid range of brews, or visit the bar on a weekend for a new wave discotheque.

QUARTERS

5 E. 400 South, SLC, quartersslc.com.

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.

RABBIT HOLE

155 W. 200 South, SLC, 801-532-2068

Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music. This rare respect and a top notch bar makes this a very unusual hare.

7350 E. 200 South, Huntsville, 801-7452002. shooting-star-saloon.business.site

More than a century old, this is genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger.

VARLEY

63 W. 100 South, SLC, 801-203-4124. varleyslc.com

A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

THE VAULT

147 W. Broadway, 801-363-2739, squatters.com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

Salt Lake’s original breweries merged to form Utah Brewers Cooperative— Squatters and Wasatch are the most popular watering holes in Salt Lake.

273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com

LEVEL CROSSING

936 S. 900 West, SLC, 385-270-5972. levelcrossing.com

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.

Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer.

WATER WITCH

RED ROCK BREWERY

163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.

THE REST AND BODEGA

WHY KIKI

331 S. Main St., SLC, 801-532-4452. bodegaslc.com

69 W. 100 South, SLC, 801-641-6115. whykikibar.com

The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar.

A tropical beach-themed club to getaway at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows regularly hosted there.

SQUATTERS/WASATCH

480 Wakara Way, SLC, 385-722-9600.

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.

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Beers & Brews

The constantly changing variety and Beer School set Desert Edge apart from all the others.

WAKARA BAR

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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.

BOHEMIAN BREWERY

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

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.

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.

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Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Strawbubbly Lavender Martini.

DESERT EDGE BREWERY

323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

7 S. Rio Grande, The Gateway, SLC, 801-456-1223

275 S. 200 West, SLC, 801-433-0589. zestslc.com

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

WHISKEY STREET

SEABIRD BAR & VINYL ROOM

ZEST KITCHEN & BAR

254 S. 200 West, 801-521-7446. redrockbrewing.com

A longtime favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection.

Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

EPIC BREWING COMPANY 825 S. State St., 801-906-0123. epicbrewing.com

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.

SHADES OF PALE BREWING 2160 S. West Temple, 435-200-3009. shadesofpale.com

A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room.

PROPER BREWERY 865 Main St., 801-906-8604. properbugerslc.com

From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

FISHER BREWING COMPANY

320 W. 800 South, 801-487-2337. fisherbeer.com

TOASTED BARREL BREWERY

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.

Look for seasonal releases of vintage aged sours and high alcohol barrel-aged beers.

ROHA

412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com

UINTA BREWING COMPANY

1722 Fremont Dr., 801-467-0909. uintabrewing.com

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

TF BREWING

936 S. 300 West, 385-270-5972. tfbrewing.com

30 E. Kensington Ave., 385-227-8982. rohabrewing.com

The name comes from the owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery.

KIITOS BREWING

608 W. 700 South, 801-215-9165. kiitosbrewing.com

A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

THE ONE AND NEGR-ONLY Put a fresh fall spin on a classic cocktail BY AVREY EVANS

ALL DRINKS DON’T A LWAY S have to be toddies

and cider. Bartender Mckenzie Foster of Post Office Place shows us that gin pairs well with sweater weather. Using the basic Negroni as reference, Foster reimagines the classic cocktail with a peach aperitif and blanco vermouth. The two play well with Waterpocket’s robust gin without venturing into sweet territory. Foster adds a touch of Chinese Secret Bitters to evoke the flavor of fall, and the spicy undertones are well placed. The mixture is light yet surprisingly hardy and warm. It’s the perfect sipper during the transitional season.

PHOTO ADAM FINKLE

Rinquinquin Negroni Cocktail by Mckenzie Foster

What’s Inside:

Stir and Sip

Bartender’s Choice

1.5 oz Waterpocket Gin

Place a large block of ice in a rocks glass and sprinkle it with bitters to your taste. Then, add the ingredients starting with the Vermouth and Rinquinquin. Once the gin joins the party, stir until all ingredients are blended. Garnish with a fresh lemon twist and enjoy.

Missing a few ingredients in your home bar? Swap out the Waterpocket Gin for something similarly delicate. Just be sure to avoid anything overly floral or peppered.

.75 oz La Pivón Blanco Vermouth .75 oz Rinquinquin Peach Apertif Chinese Secret Bitters

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THE GRID SYSTEM Once you realize all roads lead to Temple Square, it’s easy BY JEREMY PUGH

And as in Manhattan, hemmed by its rivers, comprehension of the grid system here along the Latter-day Saint pioneers’ entry into the Wasatch Front is aided by an understanding of the Salt Lake Valley—which, if you’re countlandscape. To the east are the Giant Mountains, ing, was August 2, 1947—the Saints had a street and to the west are the flat places on the way to system mapped out. The streets-to-be would meaWendover. It’s easy to talk in terms sure 132 feet in width (apocryphal of compass points because of these tales suggest Brigham Young wanted THE NEXUS OF omnipresent landmarks. Still, the room for a team of oxen to flip a U-turn). They ran north-south, eastUTAH’S STREET system was stubbornly applied across the state and persists in locales as west and intersected at right angles. UNIVERSE IS bereft of topography as Delta and as The eastern edge of the Future Home Martian as St. George. of Temple Square was given the role THE CORNER of longitude, and its southern border For newcomers, the confusion OF MAIN AND comes down to the numbers. In citywas to play latitude’s part. And thus, the nexus of Utah’s street universe is SOUTH TEMPLE. states like Las Vegas, where to know the corner of Main (East Temple in where you are is to know the prothose days) and South Temple. gression from Tropicana to Sahara, And if you don’t know that, you are really lost. folks are used to a more touchy-feely street system. Salt Lake is not alone in its grid system. Many of In Utah, the hard, cold grid is like grade-school your finer cities have one—Paris, Manhattan, Washmath. “I live at 241 S. 500 East” is the equivalent of, ington, D.C., But few do it with such stricture, such “Two trains, at equal distance from Temple Square, enthusiastic adherence. Paris muddles its grid with are traveling at 60 mph and 70 mph; which one will willy-nilly diagonals, and D.C. also has diagonals at arrive first?” But once you get it figured, it’s easy dicing a perfectly good grid into pie pieces. Courtesy to appreciate a good grid system, and we have one of, yes, a Frenchman. Then there’s Manhattan. Now of the best. there’s a grid system. You drop a born-and-bred It’s a low-tech precursor to the modern world, Utah boy in Battery Park, make sure he knows how where all ye need know is just a Google away. to pronounce “Houston,” and he’ll fight his way to A Promethean and prophetic GPS, courtesy of Central Park. It won’t be pretty, but he’ll make it. Brother Brigham.

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I N E D AY S ( N I N E D AY S ! ) after the

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Salt Lake Magazine Sept-Oct 2021

Articles inside

BAR FLY

GEAR LEGENDS

ROAD TRIP MONTANA

DISCOVER THE SECRETS OF SLC

INFLUENTIAL WOMEN IN BUSINESS

PARK CITY LIFE

ON THE TABLE

THE HIVE

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