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Historic landscapes steeped in rich tradition and unparalleled beauty await at the esteemed Black Desert Resort. A new spirit is stirring among Greater Zion’s storied terrain, as an extraordinary 600-acre destination emerges from the depths of iconic cliffs and ancient lava beds. Designed by the renowned Tom Weiskopf, the pristine golf course winds intricately through ancient black lava flow, setting an iconic stage, welcoming back the PGA to Utah after six decades with the highly anticipated Black Desert Championship. With nearly 800 guestrooms and luxury suites, diverse dining venues, lavish spa facilities, convention and meeting spaces, and so much more at your fingertips – Black Desert Resort promises an indulgent escape like no other. Don't miss your chance to secure your spot during our exclusive "Preview Period," where you can be among the privileged first to experience the magic of Black Desert Resort.
www.blackdesertresort.com
SEPTEMBER/OCTOBER 2024
BY SALT LAKE STAFF
Seventeen bars from across the state present delicious cocktail creations and compete in the 2024 Salt Lake Magazine Farm-To-Glass Contest. is year’s cocktails shine with all Utah has to o er, embodying the spirit of the farm-to-glass ethos.
BY AVREY EVANS
Spooky season is here. People share their personal experiences with the supernatural at Salt Lake City’s most haunted locales. How you can visit them for yourself, if you dare.
BY BRETT HULLINGER
During a frenzied period in late 1944, Utah’s West Desert was on the leading edge of the atomic arms race and home to the plane that would carry the nuclear bomb—the Enola Gay.
SEPTEMBER/OCTOBER 2024
The
BY SALT LAKE STAFF
The future of Abravanel Hall, an author helps ex-mormons fi nd themselves after losing religion and rare fashion fi nds (found second-hand) styled to holiday party perfection,
BY SALT LAKE STAFF
A sisterhood of cyclists takes on LoToJa. And, we take a trip to Newport, the upscale and not understated California beach town.
BY SALT LAKE STAFF
How to survive the St. George Marathon (even if you are not running the marathon).
BY LYDIA MARTINEZ
From French bakery to Chinese-style steamed buns, we explore chefs’ dramatic culinary pivots.
BY AVREY EVANS
The bitter the better? A group of Amari lovers try to change minds when it comes to bitter spirits.
BY JEREMY PUGH
Whether topped with crackers or cornfl akes, served at a Ward party or wake, funeral potatoes have their place.
volume 35 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (January/February, March/April, May/June, July/August, September/October and November/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 2024, 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. 31
EXECUTIVE EDITOR
Jeremy Pugh
MANAGING EDITOR
Christie Porter
NIGHTLIFE EDITOR
Avrey Evans
ON THE TABLE EDITOR
Lydia Martinez
WRITING CONTRIBUTORS
Heather Hayes, Jaime Winston, Brett Hullinger
ART DIRECTOR
Chelsea Rushton
GRAPHIC DESIGNER
Kimberly Hammons
PHOTOGRAPHY
Adam Finkle, Lydia Martinez, Natalie Simpson/Beehive Photography
PRODUCTION MANAGER
Sam Burt
DIGITAL EDITOR
Avrey Evans
DIRECTOR OF SALES
Cori Davis
SALES & MARKETING EXECUTIVES
Janette Erickson, Launnee Symes, Scott Haley, Mat Thompson
OFFICE MANAGER
Jodi Nelson
Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
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Defining dining destinations, unparalleled mountain ambiance and lifetime memories. The
Defining dining destinations, unparalleled mountain ambiance and lifetime memories. The St. Regis Deer Valley, a singular experience.
Regis Deer Valley, a singular experience.
ITHINK WE CAN ALL agree that this past summer was a bit, well, aggressive. We love you summer, but as Shakespeare wrote, “Parting is such sweet sorrow.” Emphasis on the sweet. Welcome to September, my favorite month. Neither summer nor fall, September is a month of transition and thoughtfulness, the days grow shorter, the sky takes on its cobalt September blue and the hot summer fades into the rearview. This time of reflection is the perfect time to enjoy your musings over a cocktail, which is why we present our Farm-to-Glass Cocktail Contest every year.
We ask the best bartenders in Utah to help us personify this time of year in a glass. This year, 17 bartenders from Park City, Salt Lake City and St. George have used local ingredients to create the basis for a dazzling tour of craft cocktail shakeups. We have compiled their stories and entries into a metaphorical “Utah Cocktail Trail” (“Explore the Cocktail Trail,” p. 47) During September and October, we invite you to hike, stroll, saunter, (crawl?) your way around to taste these thoughtful tipples at each stop. You can vote for your favorites and find the expert-level recipes to attempt at home at saltlakemagazine.com.
Leaning into the darker tones of the fall season, our writer Avrey Evans got out her EMF Meter and infrared thermometer and went ghost hunting. Utah is a hot spot for ghost-hunting podcasts and TV shows. And why not? After all Utah’s unique history is a delicious frontier mix of a history stew and makes an atmosphere perfect for seeking the paranormal. Her story (“Utah’s Most Haunted,” p. 56) uncovers the lore behind six of the most famous spots for spooky sightings (and she may have even seen a ghost on the hunt, you decide.)
Finally, discover the secret mission developed in Wendover, Utah (not Nevada) that would deliver the first nuclear bomb, end the war and launch the atomic era on planet Earth (“Under the Radar, p. 64). Yep. It happened right here. We can’t make this stuff up.
Cheers,
Jeremy Pugh
Since opening its doors and gates to the world in 2020, everything about the Salt Lake International Airport is different – and better. The views, the technology, the efficiencies, the space – they’ve all helped make your new SLC Airport one of the most modern and beautiful there is.
And now there’s even more! More restaurants, more shops, more art installations, and more flights to more destinations. And when Phase 3 is completed in October of 2024, there will be a new Central Tunnel connecting the two concourses – allowing for shorter walking distances between gates.
With so much more to experience here, we invite you to arrive early, relax, and start enjoying your trip right here, with us!
MORE FLIGHTS TO MORE DESTINATIONS
MORE SHOPS AND RESTAURANTS
CENTRAL TUNNEL TO CONCOURSE B MORE GATES
Boyd President: Utah Division
HOMETOWN: Highland, Utah
WHAT DO YOU LOVE MOST ABOUT D.R. HORTON?
(Boyd) “Everyone who wants one should be able to own a home that is affordable, well built, and a
planned neighborhoods where children can ride bikes on sidewalks, play in parks, and where new neighbors can become lifelong f riends is my passion and greatest professional joy ”
(Max) “I love building communities. It is amazing to turn a raw piece of ground into a place where hundreds or even thousands of families can live a n d g row. T h e p e opl e a t DRH a re
grea
E
, our product, and each other
Boyd (pictured left) is the President of D.R. Horton, Utah Division, and is excited a n d p r o u d to h a v e a f a mi l y m embe r (Max, pictured right) working along side him at a company where family is first Your Family and Ours!
D.R. Horton, America’s largest homebuilder, is celebrating a milestone! 45 years in business, and an astonishing 1,000,000+ homes built! D.R. Horton is also Utah's premier builder of amenity-driven communities and spacious floor plans designed for living!
BY JEREMY PUGH
OF THE FIVE NATIONAL PARKS IN UTAH, Zion (not “Zion’s”) is the most-visited. It drew 4.6 million visits in 2023 (only slightly less than the Grand Canyon’s 4.7 million). e park’s popularity makes visiting in peak season, well, kind of a bummer. e peak of those visits happens from April through early September. is makes late September and October two of the best times to explore. Temperatures cool and the crowds thin out. ere will be other visitors for sure (especially on the Instagram-bucket-list hike Angel’s Landing, which requires a permit for only the latter half
of the trail.) But it’s much easier to nd spaces of solitude. Take for example, the second most popular hike in the park, e Narrows (pictured above). is “hike” is a scramble up the Virgin River. e area near the trailhead is busy, but fortune favors the bold. e further you go upriver, the less folks there are. To tolerate the cold water, rent a Narrows hiking package from Zion Adventure Company (zionadventures.com) or Zion Out tter (zionout tter. com). ey include felt bottom boots that make scrambling over the rocks easier, waders and even full dry suits.
Dosas are made with fermented rice and lentils and make for a gluten-free, vegetarian-friendly appetizer.
FOOD CRUSH:
[foōd KRUSH] noun. A sudden, overwhelming appreciation for the flavors, textures and culinary craftsmanship of a specific dish or ingredient, leading to a phase of repeated enjoyment and exploration of similar foods.
BY LYDIA MARTINEZ
THIS MONTH, I’M CRUSHING on an old favorite that I just fell back in love with: the Ghee Dosa from Saffron Valley are Southern India’s answer to crepes. But really, the phrase “comparing apples to oranges” should be changed to “comparing dosas to crepes.” While both are thin batters cooked on a piping-hot griddle, the similarities end there. You won’t find flour, eggs or milk in the dosa batter.
a tava). The chef spreads it uniformly with a ladle, o en leading to ‘stripes’ in the nished dosa. It is typically cooked in ghee, with the clari ed butter infusing it with a rich avor and creating lacy edges. It is served stu ed with a savory lling or rolled into an inverted wa e cone.
IT’S NOT JUST A DOSA YOU’RE GETTING. IT’S A COMPLETE SENSORY EXPERIENCE.”
Sa ron Valley, it’s not just the dosa you’re getting. It’s a complete sensory experience. e dosa is typically served with small dishes of fresh coconut chutney, tomato chutney and sambar (a lentil and vegetable dipping soup with a hint of tamarind). e coconut chutney is a sweet and cool contrast, the tomato chutney is an umami bomb with a hint of heat, and the sambar adds some density. It’s the perfect shared appetizer.
IF YOU GO
SAFFRON VALLEY
Dosas are made with fermented rice and lentils and are naturally gluten-free, vegetarian and nutritious. e grains are soaked for a day, blended and left to ferment until the batter is light and frothy. Unlike the Ethiopian injera (a tartly fermented, springy te crepe), the Indian dosa has sweet undertones. Once the batter is ready, it is poured o onto a hot, round griddle (called
Sa ron Valley serves its dosas four di erent ways and my favorite is the Ghee Dosa. It is cooked and served plain, painted with extra ghee for a rich blank canvas. If you love anything crispy, you too will crush on this. It comes to the table—show-stopper style— smelling like the griddle and ready to break apart. Eat the rst bite plain and let the dosa dissolve in your mouth. It is thin and delicate enough that it borders savory cotton candy, leaving a toasty avor. When you order a dosa at
Sa ron Valley has three stu ed dosas, each a unique culinary adventure. The Masala Dosa, a traditional favorite, is lled with spiced mashed potatoes. e Paneer Spring Dosa is a medley of seasonal vegetables, Indianstyle cottage cheese and sautéed spiced potatoes. For a heartier option, there’s the Chicken Tikka Dosa, stu ed with pulled chicken in a avorful tikka sauce. Each portion is perfect for one or two people and comes with the chutneys and sambar.
BY CHELSEA RUSHTON
1. Ellerly dress in maroon and purple. Original retail $970, available at Revive Boutique for $95 2. Vintage liquid silver necklace in gold. Original retail unknown, available at Capital City Antiques for $99.
3. Tory Burch red Saffiano leather shoulder bag. Original retail $299, available at Found N’ Kept, $155. 4. Vintage Kenneth J. Lane gold tone bangle bracelet with Lucite fat cat tiger. Original retail $345, available at Capital City Antiques for $85. 5. Vintage tiger shoulder brooch articulated gold tone black enamel with green stone eyes. Original retail unknown, available at Capital City Antiques for $45. 6. Avon/Elizabeth Taylor Cleopatra clip-on earrings in gold and turquoise, circa 1993. Original retail unknown, available at Capital City Antiques for $200.
BY JEREMY PUGH
AROUND 1911, Salt Lake City completed work on its rst major park, Liberty Park. e park was built in the grand tradition of New York’s Central Park and London’s Hyde Park, albeit on a much smaller scale. In that tradition, Salt Lake City’s grand park must have a zoo among its attractions. Animals exotic and, more o en, not so exotic lled 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 Asian elephant from a traveling circus for what was then the elephantine sum of $3,250. Her name was Princess Alice and she came with her circus handler. Emil “Dutch” Shider. Princess Alice was a favorite, drawing visitors from around the 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. e repeated escapes, although charming, alarmed neighbors and prompted an e ort to relocate the zoo to its current location at the mouth of Emigration Canyon in 1931.
her work of ction e ieves of Summer, which she set during her 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 a er a prolonged illness.
Local author and historian Linda Sillitoe memorialized Princess Alice’s exploits in
In 1918, Alice gave birth to a male elephant named Prince Utah, the first elephant ever born in Utah. Sadly, he died a year later after his mother rolled over on him.
Members
See all the ways Promontory is different at promontoryclub.com
BY LYDIA MARTINEZ
LEARN MORE about activities outside Las Vegas at travelnevada.com
FALL IN LAS VEGAS IS THE PERFECT TIME to escape the crowds, the lights and The Strip and venture out to the desert. The weather is Goldilocks perfect, and plenty of adventures can be had within 60 minutes of the city. The best part? What happens outside of Vegas doesn’t have to stay in Vegas. Share all you like. Your Instagram feed will thank you.
Visit the colorful, stacked monoliths created by Swiss artist Ugo Rondinone. Seven Magic Mountains is a large-scale public art installation just 10 miles south of Las Vegas. e neon totems, made of giant stacked boulders, are 30+ feet high and stand against the backdrop of distant mountains and in contrast to the stark desert atmosphere. Enjoy photo opportunities galore. And bring lots of water. sevenmagicmountains.com
NO. 2:
GoodSprings Ghost Town boasts 120 years of history and dozens of historic buildings. From the old schoolhouse to the social hall, you can take a self-guided tour through the town, wrapping up at the Pioneer Saloon, the oldest bar in Southern Nevada (opened in 1913). Get the famous POLTERGEIST Burger with famous ghost sauce (derived from ghost chilis) and a dash of Old Man Liver’s house-made Yummy As F**k Sauce. pioneersaloonnv.com
you’ll learn about the geology, history and people who lived and worked there. Reservations are required. eldoradocanyonminetours.com
Book a tour with Evolution Expeditions for a 3-hour tour of the dam-locked Colorado River between the famous Hoover Dam and Eldorado Canyon. The river is smooth and easy to navigate. Paddle past historic sites and venture into the Black Canyon narrows to explore the river. Your guide will teach you to back your kayak into the famous Emerald Cave to get some stunning photos of the emerald-green water. On the way back, stop at Hoover Dam for sunset photos. evolutionexpeditions.com
Before the Hoover Dam was constructed, a railroad was built to transport materials to the site, complete with 5 tunnels burrowed through the mountainside, each one totaling 300 feet in length and 25 feet in diameter. It has since been turned into the Historic Railroad Trail (a 3.7-mile hike) with a beautiful overlook of Lake Mead. Walk through the giant tunnels and enjoy the signage along the trail to learn about the area’s history, geology, flora and fauna. Visit at sunset for stunning painted desert views and cool air. nps.gov/lake
e Techatticup Mine is Southern Nevada’s oldest and richest Gold Mine. It produced so much gold (1861–1942) that steamboats came along the river to load up on the ore. e mine tour is the perfect way to escape the heat into the cool air of the mine, where
HOW TO LEAVE THE MORMON CHURCH: AN EXMORMON’S GUIDE TO REBUILDING AFTER RELIGION
By Alyssa Grenfell howtoleavethemormonchurch.com
Grenfell also posts on the exmormon experience on TikTok @alyssadgrenfell
The author of the book How To Leave The Mormon Church provides a personal and practical guide for rebuilding after deconversion from a high-demand religion
BY CHRISTIE PORTER
“Exmormons,” our conservation nevertheless begins in a way that feels entrenched in Mormonism. “We might be cousins,” says Alyssa Grenfell, author of How to Leave the Mormon Church We both descend from the same Mormon polygamist stock. 170 years a er our Mormon pioneer family arrived in the Salt Lake Valley, Grenfell disavowed the faith of her forebears. In her book, she contemplates
members will never speak to me again.”
How to Leave the Mormon Church is for those whose convictions have also led them away from the Mormon Church. Whatever the reasons, extricating oneself from a high-demand religion risks severing relationships with family, friends and community.
Even before writing the book, Grenfell had become an “Exmormon guru” for her friends. “I was very public about leaving, and a lot of people stopped talking
to con de in, to make you feel like you’re not crazy.”
e second half of the book is a how-to for engaging in aspects of life discouraged by Mormon doctrine and culture (e.g.: ordering a cup of co ee, reexamining political beliefs or deconstructing religious shame). e key piece of knowledge Grenfell hopes readers glean from the book is avoiding the temptation to swap one dogma for another. “You have an answer for everything when you’re in the church, from
I like to think the same wild conviction that drove my ancestors to convert to Mormonism and then risk death by crossing to Utah is the same wild conviction that drove me to leave the church.”
if those ancestors would be disappointed in her or respect her conviction.
“I like to think the same wild conviction that drove my ancestors to convert to Mormonism and then risk death by crossing to Utah is the same wild conviction that drove me to leave the church,” she writes. “ e same recklessness compelled me to write a book that may mean certain family
to me in the wake of that,” she says. en, during and a er the pandemic, Mormon Church attendance declined, and friends who had once stopped speaking to Grenfell now sought her guidance. To eld the questions and consternations of prospective Exmormons, Grenfell o ers compassion and understanding as well as practical advice to navigate the process.
She tells personal stories “because I think that’s what a lot of people need…to feel less lonely and have a friend
how to dress, who to marry, how many kids to have,” she says. And, even a er they stopped believing in the church, “People would come to me almost looking for someone to tell them how or what to be.”
“ ere’s such a craving for certainty that people are willing to just jump on whatever the next train is because they just want the certainty back,” says Grenfell. “With the book, I’m trying to help people develop their own voice, autonomy and selfcon dence.”
The largest share of Utah Public Radio's operating budget is made up by community support, the biggest portion from individuals like YOU. JOIN THE COMMUNITY OF
Musicians of the Utah Symphony advocate for saving their home, calling themselves the stewards of Abravanel Hall
BY CHRISTIE PORTER
In the 1970s, when Abravanel Hall was built, conductor Maurice Abravanel recommended acoustical consultant Dr. Cyril Harris and, later, FFKR Architects to design a hall tuned to produce symphonic music. “It’s a mid-century modern masterpiece,” says Porter. But it never would have existed without the insistence of Salt Lake County taxpayers. “It’s a remarkable thing to imagine that, during a recession, the majority of taxpayers decided to spend their own money to create a worldclass concert hall. And they got it right.”
WHEN VIOLINIST DAVID
PORTER first walked out on stage at Abravanel Hall to audition for the Utah Symphony, his nerves almost got the better of him. e auditions were blind, and a screen hung between Porter and the audition committee. No one saw how the young musician stood stunned by the vision of the hall, with its glittering chandeliers and gold-gilded balconies.
“I remember starting my Mozart concerto, and it was just…a transcendent sound,” Porter recalls how the hall’s exquisite acoustics took him away from feeling nervous about what the committee thought of his playing. “It’s just such a special space,” says Porter, who is now a violinist with the Utah Symphony. “It feels like part of me. I know it’s just a building, but it feels exceptional. It’s a part of Salt Lake and a part of its history…The idea that that hall would be torn down still seems impossible to believe.”
When billionaire businessman Ryan Smith, owner of the Utah Jazz and chairman of Smith Entertainment Group (SEG), announced his plan for a Sports, Entertainment, Culture and Convention District in Downtown Salt Lake City, the plan for the development around the Delta Center seemed to put a new road right through the middle of Salt Palace, UMOCA and Abravanel Hall, which could be torn down and rebuilt as a result.
e Musicians of the Utah Symphony, American Institute of Architects (Utah
chapter), members of the public—even legendary lm score composer John Williams (Star Wars, Jurassic Park) —voiced their desire to preserve the hall in its current location. An online petition to save the hall garnered 50,000 signatures. eir message: world-class symphony halls like Abravanel Hall are not replaceable.
score composer John Williams
“It’s important for us to remind people that building a great concert hall is very di cult. It’s more of an art than a science,” explains Porter. Much like how a great violin maker will create a new violin that sounds wonderful and when he replicates the process to make another violin, cannot reproduce the same quality of sound. “ at’s our concern. at, in our haste to create this new development downtown, we will forget how great our hall is and how important it is to retain.”
e Musicians of the Utah Symphony’s hope is to save the whole hall in its current form. ey say that does not mean that the hall cannot be renovated or have additions like a lobby to face the other side of the street so it better aligns with the orientation of the SECC district plan.
“We’re not at all against changing things for the better, but we believe that the best and most a ordable option for the county, too, is to keep the hall that we have.” Salt Lake County, which owns and operates Abravanel Hall, authored a report claiming that needed renovations would cost $200 million, a gure that symphony musicians and city planning commissioners have disputed as overinflated.
At the time of this writing, the future of the hall is still uncertain, but the tenor of some public officials has changed.
I REMEMBER STARTING MY MOZART CONCERTO, AND IT WAS JUST… A TRANSCENDENT SOUND.”
According to a statement from Utah Symphony/Utah Opera (USUO), Salt Lake County Mayor Jenny Wilson said at a May 20 USUO Board of Trustees meeting that the County’s “plan A” had included rebuilding Abravanel Hall.
A month later (after the public backlash), the County was instead exploring “plans B and C,” but USUO had not seen any site plans from the County.
e Salt Lake City Planning Commission unanimously voted against the requested zoning changes for the SECC, recommending to the City Council that “Abravanel Hall be maintained in its present form on its present site and with the possibility of funding through the district for a modest renovation.” ey also objected to the speed at which the plan is being pushed through. e Planning Commission has only an
advisory role, however, and The City Council voted to move forward with a deal with SEG, which legislation requires to be nalized by Sept. 1. Ultimately, the fate of Abravanel Hall will likely come down to whatever Salt Lake County o cials decide. Porter and the other Musicians of the Utah Symphony are asking members of the public to reach out to their city and county council representatives and ask them to preserve Abravanel Hall.
“I think we see ourselves as stewards of the hall,” says Porter, who has been heartened by the show of public support. “It’s just been incredible to see the support and the community springing into action to save it.
I just. I hope it’s enough.”
Beds / 4 Baths / 3,764 SF / 0.68
Welcome to your mountain sanctuary. Escape to the serene beauty of the Utah mountains with this exquisite custom home, nestled in the exclusive, gated community of The Woods of Parley's Lane. Just a quick 20-minute drive from Salt Lake City Airport and another 20 minutes to Park City's charming Main Street, convenience and tranquility meet effortlessly here. Built in 2020, this remarkable mountain-contemporary home is perfectly positioned on a lush lot, designed to provide a secluded tucked into the surrounding mature nature. This custom home has many special features thoughtfully added by the owners, including a 3-car garage with 2 tall doors for RV/van parking. Whether you choose to make this your year-round residence or a mountain getaway, this home promises to be a sanctuary from the everyday hustle and bustle. Offered at $3,700,000
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5 Beds / 5 Baths / 7,498 SF / 1.88 Acres
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Welcome to Villa Dell'Amore, an exquisite Tuscan mountain villa nestled in the prestigious Eaglewood area. This home epitomizes luxury living with unparalleled features such as a one of a kind pool designed by Lucas Lagoon Pools. 8729
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Wonderful home located on a large lot in the heart of Olympus Cove. This rambler has a flat driveway, walk out basement and amazing mountain views and is perfect for entertaining with a heated pool, large family room and theatre room.
Jim Bringhurst 801.558.6336
Discover the finer things of life (abundantly) in Newport Beach
BY JEREMY PUGH
NEWPORT BEACH IS JUST 20 MINUTES
NORTH of another iconic Orange County beach town, Laguna Beach. But they are worlds apart. Laguna Beach is the silhouette of a tousle-haired blond emerging from the surf as the sun sets. Newport Beach is a handsome couple, clad in Dolce and Gabbana, climbing out of an Escalade. Laguna is track one, side one of The Beach Boys’ Pet Sounds
Newport is Yacht Rock. e energy in Newport is upscale, the hedges are manicured and the scene oozes style. But don’t let the ash fool you. is is still a beach town, with plenty of sun, sand and nautical adventures to be had. (It just has better shopping.) As winter looms here in Utah, consider the short ight from SLC to John Wayne Airport for your fall getaway and explore the good life.
Newport’s name comes from a brave (or foolhardy, decide for yourself) nautical feat. A er the Civil War, western migration spiked and many emigrants settled in the area looking for agricultural land. Access to the sea (and important supplies) however, was made di cult by the narrow and shallow opening to Newport Bay, then called San Joaquin Bay. In 1870, an intrepid merchant marine named Captain Samuel Sumner Dunnels successfully dared the channel, with a 105-ton, at-bottomed steamer loaded with lumber and supplies from San Diego. Dunnels proclaimed that he had discovered a “New Port” and there you have it. Dredging and widening of the channel in the early part of the 20th century made the bay entry less dangerous, and, for a time, Newport was a major shipping port on the coast before rail arrived and major shipping moved north to San Pedro. is was fortuitous and changed the town’s trajectory from heavy industry towards tourism and leisure. e wide bay became a port of call for the pleasure cra of the wealthy. Yacht rock, baby.
For a taste of Newport’s well-heeled lifestyle stay at Pendry Newport Beach (pendry.com/newport-beach) a newly renovated luxury hotel located near Newport’s iconic shopping center, Fashion Island. You’ll be welcomed with the hotel’s signature Pendry drink (every Pendry has a non-alcoholic refresher to greet guests).
PROTIP : Use the codeword “Da odil” at the bar and they’ll kick it up a notch with a top-shelf spirit. Remember. You are not in Utah anymore.
Pendry Newport Beach is a full-service hotel with an emphasis on service. A eet of sta ers is deployed around the hotel to ensure no request is too small or too big. A er check-in be sure to visit (or revisit) the Bar Pendry. Hotel bars can o en be dreary, populated with bored spouses and business travelers hunched over laptops. is hotel bar, however, is hopping with live music and a solid bar menu. Since Pendry’s renovation, it has become a popular spot with actual Newport Beach locals, who are a friendly, convivial bunch.
from your crew. (On a recent trip we saw many humpback whales and enjoyed a rare sighting of a blue whale, the big mamma! Also, lots of frolicking dolphins).
You came here for the water, right? e best way to get into the Newport vibe is to book a Whale Watching tour with the guiding out t Newport Coastal Adventure (newportcoastal adventure.com). e coast beyond the harbor is teeming with ocean life. Dolphins and whales await as you zoom around the ocean in a zippy Zodiac with narration and marine science banter owing
Fuel up for (or conclude) a shopping trip to Fashion Island at Joey Newport ( joeyrestaurants.com) with a great happy hour and an open patio that features a bar and retractable sections of the roof. Enjoy the coastal air and a glass of well-deserved champagne around the outdoor re pit. Find a farm-to-table breakfast and water views at Malibu Farm Lido (malibu-farm.com/newportbeach) known for its fresh, organic and local ingredients. e opposite of Malibu Farm Lido would be Breakfast at Wilma’s Patio (wilmaspatio.com), a classic diner in the older part of Newport featuring a selection of “Balboa Bombers” a mess of eggs, meat and hashbrowns served in a hollowed-out sourdough bread bowl.
Enjoy an elegant lunch on the outdoor patio back at Pendry Newport Beach at the hotel’s signature restaurant, SET:
Steak & Sushi (setnewport.com). Finally, for a scenic (and delicious) experience, book a harbor tour on a Du y Boat with Sea Señorita (seasenoritadu y.com). Du y boats are small all-electric boats that ply the harbor and can host oating parties for, say, bachelorettes or friend-tribe trips. In our case, we concluded our tour at the dock outside of Blue Water Grill (bluewatergrill. com) an excellent seafood restaurant with the requisite seasonal sh, oysters, clams and crab on the menu.
Amid all the finer things in life found in Newport Beach, there is a special scru y little gem preserved from another time. Crystal Cove State Park (crystalcovestatepark.org) is the site of a handful of beach shacks that were “built” in the 1920s. We put that in quotation marks because these are improvisational structures. The small community used whatever they had on hand to enhance these bric-a-brac buildings, which often began as “kit homes” bought from the Sears & Roebuck catalog. The site became a popular movie location for films like South Pacific and Beach Blanket Bingo, with its most well-known turn in the movie Beaches. (One of the cabins was the location for the film’s heartwrenching ending.) You can visit the
park, a lovely cove with surf to splash in, tidal pools to explore and waterside dining where you can witness the daily happy hour raising of the martini flag at the Beachcomber at Crystal Cove (thebeachcombercafe. com). (Motto: “Every night is Saturday night, and Saturday night is New Year’s Eve. Come raise the flag with us!”) But the Taylor Swift ticket here is scoring a reservation for one of the cabins and spending the night. The booking system is administered by California State Parks and is much like reserving a public campsite. It’s first-come-first-served, you get what you get, with spots opening on a rolling window, allowing reservations up to six months in advance. Try your luck at reservecalifornia.com.
Luxury townhomes featuring spacious RV garages, nestled in a gated community complete with pools, hot tubs and pickleball courts. Perfect for vacation rentals at the base of majestic red mountains. Store your boat for Lake Powell and earn income with short-term rentals.
My sisterhood of cyclists takes on a three-states-in-one-day bike relay each September, but training for LoToJa is the real accomplishment
BY HEATHER HAYES | PHOTOS BY SNAKE RIVER PHOTO
T’S PREDAWN, THE SATURDAY AFTER LABOR DAY
—the dewy chill of fall prickling the air. A gaggle of middle-aged, spandex-clad women hops into two Sprinter Vans, hauling bikes, bags and coolers. We crank the tunes for what appears to be a ’90s-greatest-hits road rally.
“And I still…haven’t found…what I’m looking for…!” We wail along o -key to the U2 track between bursts of laughter while we hang out the windows to cheer on our teammates. This is our annual adventure on the nation’s longest one-day amateur bike race, LoToJa, a grueling test of physical and mental stamina.
e 203-mile LoToJa (Logan to Jackson) ride welcomes cyclists of all levels to ride through three di erent states from Logan, Utah to Jackson Hole, Wyo., as single
riders or relay teams (like us) in various divisions. e tour of autumnal splendor nishes at the base of the Teton mountain range and, along the way, residents from Preston, Idaho to Star Valley, Wyo. create lawn-chair cheering sections complete with clanging cowbells. ey’re rewarded with a view of professional riders competing to win, and the rest of us who are just aiming to cross the nish line.
I love my LoToJa sisters. Shortly after I became comfortable on my bike, I started looking around for other women with a shared love of cycling. Slowly my tribe emerged and the rides began. We didn’t know it yet, but we needed each other.
These women would help me in ways well beyond physical fitness.
answers, but we’ve woven an
Our number grew from ve to 15. Out on the open mountain road, we had the chance to gure ourselves out, one ride at a time. We may not have found all the answers, but we’ve woven an impenetrable fabric of trust and friendship. Cycling became our chance to unpack our lives—all without direct eye contact and judgment. Our conversations have forced me to pull my bike over dozens
LoToJa relay team members celebrate after a long and satisfying race day.
of times to wipe misty tears from my sunglasses, and other times I’ve giggled so much I’ve had to pull over for… other reasons. We’ve worked through raising infants to sanitysapping teens, explored career paths and personal aspirations and sought each other’s advice on everything. I’ve grieved with friends who’ve lost loved ones, who’ve received unwelcomed diagnoses or battled through emotional trauma. Sweating together, pushing each other and being each other’s cheerleaders is worth the e ort to squeeze training rides between work, weddings and summer swim meets with the kids. It all culminates in our LoToJa weekend.
of cyclists who individually ride the entire 200+ miles, I think we have a lot more fun. Some in my group ride the relay race every year, others drop in and out with life’s ebbs and ows. We sneak training rides in during the early hours but sometimes we deliberately duck out midday to dodge responsibilities. However we manage, we’ve made spending time on our bikes together a priority—even if we don’t end up training quite as we’d intended.
While LoToJa, for us, remains festive and relatively low-key, a decade of participation has strengthened my resolve to improve and push myself a little more each year. at resolve has helped me turn 30 miles into 50 miles, then 75, then well over 100. Who knows, maybe someday I’ll try the full race like those lady beasts who y past us each year out on the course. I’m usually happy to admire their athletic prowess from a distance, but one never knows. I’ve learned never to say “never.”
Every year, cyclists and support vehicles pass through more than a dozen small towns en route to Jackson. Residents warmly welcome racers by volunteering at feed zones and cheering them on.
The race passes through Logan, Richmond, and Cove, Utah; Franklin, Whitney, Preston, Mink Creek, Liberty and Montpelier Idaho; Smoot, Afton, Grover, Thayne, Star Valley, Etna, Alpine, Hoeback and Jackson Hole Wyo.
I’VE LEARNED NEVER TO SAY ‘NEVER’
As race day approaches, we ladies divide into multiple teams—some planning to ride 150 miles and stay on through multiple legs, while others plan for 30 miles and complete only one leg. Either way, as relayers, we’re glad to hop in the car and give our bikes (and backsides) a break at intervals during the ride. While we aren’t tackling the same challenge as the hundreds
In 1983, avid cyclists David Bern and Je Keller of Logan dreamed about a Utah race to resemble the di culty of a one-day European classic. They convinced seven friends to enlist in their race, which started outside Sunrise Cyclery—Keller’s bike shop. The route has evolved over 42 years to cover more terrain, conquering three mountain passes through scenic Utah, Idaho and Wyoming highways. Now, the 200+ mile race attracts 1,500 cyclists that range from top-level licensed racers to weekend warriors competing in full-distance, tandem and relay team categories. The start line is still located in front of the little Logan bike shop, the finish line is located in Teton Village in Jackson Hole, Wyo.
Salt Lake magazine’s Women in Business special section 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. These leaders are shining examples of success. Here, they share insights into their entrepreneurial journeys so others like them can follow their leads.
ALTABANK (23 LOCATIONS FROM CACHE VALLEY TO ST. GEORGE) 801.428.1046 | ALTABANK.COM
WOMEN IN BUSINESS: SUCCESSFUL ENTREPRENEURS
TALK EVOLVING LANDSCAPES, AVOIDING BURNOUT AND THE POWER OF RELATIONSHIPS
Talking to three successful, Utah-based businesswomen, it’s clear that the landscape is continuing to change for the better for female entrepreneurs in the state.
Altabank recently sat down with Shonie Christensen, owner of e Shonie Insurance Group, Jennie Tanner, owner of Tanner Glass & Hardware, and Andrea Wilson, who works as the Principal Broker at Dwell Realty Group for a discussion about women in business.
Tanner, who has owned her business since 2000, has seen a tremendous rise in female entrepreneurs. Technology, she explains, has helped her see many women succeeding.
“Social media has taken a huge step forward for women in business,” Tanner says. “ ere are so many organizations that help women through LinkedIn or Facebook or even YouTube. at said, there is still work to be done. To Christensen, change and growth for women in business may be accelerated in the home, outside of the boardroom and o ce.
“I would like to see equity for all aspects of life, not just equity in the workplace, but also equity at home too,” she says. “We’re expected to play the old-fashioned role at home with our families and in our communities but then also want to be a powerhouse at work and that’s just not equitable.”
Finding a balance is key. It’s not a stretch to suggest that Wilson was a workaholic. In her role as Principal Broker at Dwell, her day is largely spent helping her sta , coordinating with contractors and agents, and doing all the behind-the-scenes work.
“I would go home, eat dinner quickly, and then open my laptop and work until midnight,” Wilson remembers. “ at’s not a sustainable or realistic model, but I did that for years and years.”
A er the birth of her daughter, things changed. Now, when 5 p.m. strikes, Wilson shuts down her laptop and gets to work, as a mom. She’s much happier, she says.
To nd success, personal connections are what matter most. Luckily, these women are in a great place to forge meaningful professional relationships.
“I surround myself with people who are smarter than me, and I grow by growing with people who know what they’re doing,” Christensen says. “Utah is a unique place to do business, it’s a relationship-orientated state and we live by that.”
MADISON MCCORD INTERIORS
801.277.5555 | MADISONMCCORDINTERIORS.COM | INSTAGRAM @MADISONMCCORDINTERIORS 3960 S. HIGHLAND DR., SLC
OWNER’S GLOBAL STYLE CREATES ONE-OF-A-KIND SHOWROOM AT MADISON MCCORD INTERIORS
It wouldn’t be a stretch to call Marsha Holfeltz the “artisanal pillow queen of Salt Lake City.” It’s a title she’s more than earned as owner of Madison McCord Interiors.
Among many other tasteful and unique furnishings on Madison McCord Interiors’ massive showroom oor, the store also boasts the state’s largest collection of designer pillows in a section called “Pillow Talk.”
e Pillow Talk section features an enormous array of pillows you won’t nd anywhere else in the state. At the moment, the most intriguing pillows—which Holfeltz considers more like statement or conversation pieces for someone’s home—are literally works of art. O cially licensed and sold by the Picasso Museum in Barcelona, Spain, Madison McCord’s Picasso pillows are sure to stand out in any home, Holfeltz says.
“ ey’re like owning a Picasso painting, but without having to pay millions of dollars,” she laughs.
You don’t get to own the title of SLC pillow royalty without doing your homework. Holfeltz, a seasoned interior designer who has worked in some of the country’s premier design hotspots, is always thinking about ways to make her store stand out. Even when she’s away on travel, she’s working, looking for pieces or patterns that would truly pop in Salt Lake City.
“I think your personal style kind of parlays into what your inventory and showroom looks like,” Holfeltz says. “I’ve tried to be impeccable with my own style and I think that translates into what I’m selling.”
e more unique, the better. If she likes something and has never seen it before in Utah, chances are, it’ll be brought home to share with her customers, Holfeltz explains. “I’m always sourcing products for the store. I want to have things that are di erent so people’s homes don’t look so cookie-cutter,” she says. “We’re kind of an exotic, one-of-a-kind shop here.”
Holfeltz earned her impeccable eye for great design early in her career when she was a textile buyer for an advertising agency and sourced products from all over the world. She admits it can be costly to import fabulous designs from the other side of the globe, but ultimately it sets her store apart.
Her customers love it, and the ability to take things home right away. Imagine bringing a piece of Picasso straight from Spain to your living room sofa.. “ ey love coming in here because there are one-of-a-kind items,” Holfetlz says of her customers. “ ey’re always going to nd something new.”
I’VE TRIED TO BE IMPECCABLE WITH MY OWN STYLE AND I THINK THAT TRANSLATES INTO WHAT I’M SELLING —MARSHA HOLFELTZ
CULINARY CRAFTS
801.225.6575 | CULINARYCRAFTS.COM 357 W. 200 SOUTH, SLC
MOMS MAKE THE MAGIC HAPPEN EVERY DAY AT CULINARY CRAFTS
When Mary Cra s started Culinary Cra s 40 years ago, she wasn’t thinking about building the state’s most successful catering company. She wasn’t planning to win 27 Utah Best of State awards or be recognized by the International Caterers Association as one of the top caterers in the world. She just wanted to take care of her family.
“We were losing our condo because of a non-payment on the mortgage,” Mary explains. She and her husband Ron had just had their car repossessed. “I had two little kids to take care of, and I didn’t even know where our next meal was coming from,” Mary says. So (in an act that she admits was as much desperation as bravery) she decided to start her own catering business.
Even though Mary has now retired and passed the reigns to her children, the company continues to thrive on its legacy of bold choices by strong women.
Today, half of Culinary Cra s’ leaders—both directors and managers—are female. “We are so lucky to have the talents and perspectives that women bring to our team,” says Meagan Cra sPrice, Director of Marketing. “Catering is an incredibly demanding industry. You have to have people who are exible, personable, attentive, extremely organized, incredibly creative, and who work together seamlessly as a team…all while remaining calm under ridiculous pressure. And smiling.”
Perhaps that’s why so many teammates at Culinary Cra s are also moms.
“A lot of our team is made up of moms, and thank goodness!” says co-owner Ryan Cra s. “ e way they can juggle multiple tasks at once, react to constantly changing situations, dive in and do the dirty work when needed, and make every client feel special and taken care of, that takes a level of grace and know-how that comes from being a parent.”
Having a hive of female minds gives Culinary Cra s a huge edge
in the hospitality industry, explains co-owner Kaleb Cra s (Meagan and Ryan’s brother). “I love that we have a pretty good mix in our team: women and men, old and young, experienced and newcomers. Our diversity gives us a constant ow of fresh ideas and perspectives. But diversity on its own doesn’t make a team stronger. You have to have a company culture where people know it’s safe to speak their minds and share their ideas. You need organization, but not hierarchy. You need people who will both lead and listen. e women on our team help make that a reality.”
e hospitality industry is infamous for high employee turnover, but many of Culinary Cra s’ team have been with the company for years or decades. “You may even see three generations of a family working at the same event,” Ryan points out. “We’re proud to be a family-friendly place to work. A lot of our team will work for a while, take time o for their families, and come back to work when they choose. We want to support their career and life choices, wherever that takes them.”
—KALEB
OUR DIVERSITY GIVES US A CONSTANT FLOW OF FRESH IDEAS AND PERSPECTIVES.
CRAFTS
For some women at Culinary Cra s, those career/life choices have taken them to the top of their eld. As a mother herself, Meagan relates. “One of the women on our event team really struggled at rst, but she was determined to do whatever it took to be a great mom and a great employee. She was there every day busting her hump and jumping in to help. Once, she literally jumped into a dumpster to sh out a wedding ring that had been accidentally thrown away. A decade later, she’s become one of our very best managers.”
“Not all the women on our team are mothers,” Ryan points out, “but many of them are, and that makes it feel like a family. A new employee has so much to learn, but they have all these talented women around them to guide, teach and support them. It’s incredible to watch a nervous, new employee come in, and by the end of the night, they’re smiling and serving like a pro. It is magic.”
K. ROCKE DESIGN KROCKEDESIGN.COM
3910 S. HIGHLAND DR., MILLCREEK
K. ROCKE CREDITS EYES, EARS AND IMAGINATION FOR HER 20-YEAR ANNIVERSARY
is year, K. Rocke Design is celebrating 20 years of doing business and creating some of the most jaw-dropping interior designs in Salt Lake and beyond.
While she’s known for her eye for design, to ask owner Kristin Rocke what her secret to success over the last two decades has been, she’ll tell you: Her ears.
“I would say listening has probably been the biggest thing that’s made the most di erence,” she says. “Listening to clients, listening for possibilities and opportunities with vendors and trades people, listening to needs and expectations and listening to ourselves when it comes to our vision.”
Having a vision, something that had yet to be realized except in her imagination, was another key to building a thriving business. When she started her business 20 years ago, Rocke trusted herself and her abilities. Now, it’s all come together just as she envisioned.
“What I set out to achieve, I did,” she says. “I feel like I had a lot of ideas I wanted to see realized. e only thing I really needed was to have partners and clients and that could help me do what I set out to do.”
Twenty years later, and with a portfolio of more than 500 satis ed clients including 50 custom homes, Rocke is thankful for the folks who also saw her vision and helped bring it to life.
“I’m extremely grateful to a lot of people,” she says. “I’m grateful to my team, I’m grateful for the opportunities I’ve had to showcase my work in local publications and with a top-notch design community here.”
Not to mention, Rocke is thankful for the trust her clients have given her to put her unique stamp on their homes.
“I’m honestly so thankful for my clients, who regularly allow us to push boundaries,” she says.
But what does the future hold for K. Rocke’s next chapter? More of the same, but with a wider reach, the owner predicts.
“We are so grateful for the trust we’ve been given by so many and we’re looking to grow by entering new markets and fostering a culture of innovation and excellence,” Rocke says.
“By investing in the latest technology, sustainable practices, and our talented team, we’ll attract top professionals and deliver creative design solutions that exceed our clients’ expectations. is reinforces our feelings of gratitude towards each other, our clients, and our partners.”
Here’s to the next 20 years!
I FEEL LIKE I HAVE A LOT OF IDEAS I WANT TO SEE REALIZED. I AM SO GRATEFUL TO HAVE THE PARTNERS AND CLIENTS THAT TRANSFORM DREAMS INTO REALITY.
—KRISTIN ROCKE
INSIDE OUT ARCHITECTURALS BOASTS A FEMALE STAFF OF TILE EXPERTS AND HIGH-QUALITY DESIGNERS
Leah Wynn calls herself a “tile nerd.” She could tell you almost anything about any given piece of the decorative material; what year it was made, which region of the world it comes from, even if the color it shows now was its original or not.
“What got me into it was when we had a lot of people looking for certain tile to restore their bungalows and there was no one around here to provide that material,” Wynn recalls. “So we started looking for those types of historical collections.”
“It was like a rabbit hole for me,” she laughs.
Since that rst dive down the rabbit hole, Wynn has built a reputation as one of the state’s leading experts on tile, in addition to running her own successful tile showroom, Inside Out Architecturals.
With nearly two decades of experience under her belt, Wynn has also found another outlet for her expertise and passion: fostering the next generation of tile nerds. At least once a year, she visits Salt Lake Community College to give guest lectures to design students and is active year-round with several interior design societies.
e future, she says, is bright for the interior design scene in Utah. “We have quite the growing community right now with a lot of new young girls coming into it and going out on their own,” Wynn says. “We’ve got some fabulous designers who are doing some really good work. I hope the builders are listening to them.”
Wynn would know all about the up-and-comers in the local design world; she employs a handful of very talented young women.
“ ey can draw on CAD so ware to design a room to scale, they can provide drawings for a charge, do all these great things,” Wynn says. “We’re out to nish the puzzle from start to nish.”
Her advice, from one tile nerd and accomplished designer to the next up-and-coming designer slash tile geek: dive into the rabbit hole.
“It’s all about learning,” Wynn says. “Learning all about sources, gathering resources, using materials, and learning how to nd them. It’s such a changing world, you have to maintain the ability to be creative.”
IN SUCH A CHANGING WORLD, YOU HAVE TO MAINTAIN THE ABILITY TO BE CREATIVE.
—LEAH WYNN Leah Wynn
SHRINERS CHILDREN’S SLC
801.536.3500 | SHRINERSCHILDRENS.ORG
1275 E. FAIRFAX RD., SLC
Kristin Lehman Bingham recently assumed the role of Senior Director of Philanthropy at Shiners Children’s in Salt Lake City. To her, the new job is a “terri c match” for her skillset and passions.
Formerly working for the March of Dimes and the Alzheimer’s Association, Bingham credits her mother with laying the foundation for her career of giving back to others.
“My mom was very philanthropic and set a great example for me getting behind worthwhile causes,” Bingham says. “She passed away while I was in college, and I have dedicated my career in her honor.”
Growing up, the Shriners fraternity and Shriners Children’s services were vital to many in Bingham’s circle of friends and family. As the Salt Lake City location nears its 100th anniversary, she sees it as a time to celebrate the incredible legacy these institutions have built in our community.
“It is very humbling to be a part of an organization that is so deeply integrated into the fabric of our community, and it motivates me to continually strive for ways to strengthen these bonds, expand our reach, and ensure that Shriners Children’s Salt Lake City remains a pillar of hope and healing for generations to come,” Bingham says.
Her vision as the Senior Director of Philanthropy is simple: get active in the community, particularly with those who share a hope of providing amazing care to children regardless of their family’s ability to pay.
“I envision deepening our community engagement e orts to raise awareness and funds that directly bene t our patients. is includes giving everyone the opportunity to support us in a way that is meaningful to them,” Bingham says.
With her new role, Bingham hopes to o er the same meaningful support to other women in business and serve as a mentor for the next generation of leaders.
“Serving as a role model is a way to pay forward the support and mentorship I have received from other women in my career,” she says. “I have had several wonderful mentors along the way for whom I’m forever grateful.”
Her advice to women embarking on a business career: build your network, identify what you care most about, and center your work around it.
“Find those causes that truly resonate with you,” Bingham says. “You will always do more and be more ful lled if you are truly passionate about something.”
SERVING AS A ROLE MODEL IS A WAY TO PAY FORWARD THE MENTORSHIP I HAVE RECEIVED FROM OTHER WOMEN IN MY CAREER.
—KRISTIN LEHMAN BINGHAM
You’ve done everything to prepare them for back to school, but now it’s time to take care of you and your health. Nearly 45% of women over age 20 are living with some form of cardiovascular disease. Visit your doctor and know your numbers – key personal health numbers that help determine your risk for heart disease including total cholesterol, blood pressure, blood sugar and body mass index.
The American Heart Association’s Go Red for Women movement is dedicated to educating and empowering women to protect themselves from the threat of cardiovascular disease and helping all women reduce their risk by removing the barriers they face to better health and well-being.
www.goredforwomen.org
FROM SMOOTH TO SAVORY AND SPICY TO SWEET, 17 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-toglass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. The bartenders surprised us with emerging themes of sunny, waning summer flavor. Think tart and fizzy citrus, warm, nutty and herbaceous combinations, and bold waves of heat to temper summer-sweet honey and juicy orchard fruit. The results are astounding balancing acts of mixology to create well-rounded cocktails. Celebrate their hard work throughout September and October by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com. Cheers!
By Maddie Buette
By Jordan Strang
TUCKER CASTLE : “I’ve been bartending downtown for the past five years making specialty cocktails and curating menus.”
By Trenton Thornley
HIBISCUS GIN SOUR: An herbal and bright cocktail with Dented Brick Gin at its base and Hibiscus-infused simple syrup for a touch of sweet, citrus and silky egg white foam to provide those classic sour cocktail elements.
SABRINA MADSEN: “I started at Copper Common about two and a half years ago. I’ve absolutely loved my time here, and I’ve been so lucky to have so many mentors who have made this job enjoyable!
I’d like to thank Alex Thompson, Tim Burt and Spence Jensen for showing me the ropes and teaching me how to craft cocktails.”
HEIRLOOM 24: Inspired by the classic margarita, the Heirloom 24 is a light,
savory, strawberry-tomato cocktail. It features Triple Sec from Waterpocket, a Utah distillery named after Capitol Reef National Park. The name “Heirloom 24” pays homage to the famous Highway 24 that winds through the park, and its color mimics the beautiful red rock that makes Utah famous. Olive brine and heirloom tomato water blend with tequila to create a gentle savory quality, while strawberry purée and verjus blanc add a light, breezy sweetness to the drink.
TAYLOR STUCKI: “Bartending for me has always been about the fusion of felt experiences—a combination of sensory stimuli. Whether sharing a glass with lifelong friends, hosting a wedding party or offering a curated cocktail for my patrons—the reward is always a sense of communion.”
Utah-grown Golden Delicious apples are typically ready to harvest in late September. Get them from Pyne Farms at the Downtown Salt Lake, Murray Park and Ogden Farmers Markets.
FUNK WAVE BOUNCE : A funky, earthy tonic that highlights the banana and agricole notes of Sugar House Rum. Juicy Golden Delicious apple, bright fennel and lemongrass are rounded with effervescent, fermented pineapple of Tepache made from scratch.
HANNAH ERICKSON: “I’ve been bartending at Post for around three years now, and I have a total of nine years working in the hospitality industry. One of the things I love about bartending is when patrons sitting in front of me say, ‘You really like what you do, huh?’ It’s a subtle confirmation from a bystander that they can see how much I enjoy my craft. I’m beyond lucky to have been
mentored by some of the best in the state and I’ll forever hold gratitude in my heart for that.”
MALABAR BLOOM: Light and crushable but slightly funky tropical cocktail with nice bright notes and a silky texture film the nigori sake. The base is Beehive Distilling Decade Dry Gin, rounded out by citrus, house-made Lemongrass Lime Leaf Tepache and Banane du Bresil (banana) liqueur.
CAM QUANTRELL: “My bartending journey began as a hobby to get a break from my job in healthcare during COVID. I discovered that I enjoy creating new things and building positive memories, and experiences for others. Then to my surprise, bartending took off for me and became my whole career, filling my life with amazing new friendships and experiences of my own.”
THIRD TIME: Third Time is very much a cocktail with garden-party vibes, featuring lots of citrus and lots of yum. This cocktail tastes very “red,” with lots of liquid salad qualities to it that match the spirit of summer. It starts with Wahaka Mezcal, lime juice and then comes the delightfully ambiguously named “Red Stuff,” made from fresh strawberries, watermelon, and, yes, tomatoes.
By Mangesh Sawant
Hill
By Sam Black
By Duncan Campbell
MADDIE BUETTE: “I have lived in Salt Lake City for four years, and I fall more in love with it every day. I spend as many hours as I can in the Wasatch or somewhere in the desert. Much of my time is also spent behind the bar. I am constantly looking for interesting flavors and preparations, doing so with inspiration from my fellow bartenders.”
KILLING ME SOFTLY: This cocktail is the perfect marriage between ingredients that are also a bit outspoken on their own. We have a bold, smokey tequila, muddled Fresno chilies, spiced liqueur, mole and a house-made Grilled Pineapple Syrup. All my favorites are in one place. I wanted to use a local liqueur, and Waterpocket Distillery never disappoints. In addition to Waterpocket Harnet, each piece comes through individually, while still contributing to a soft, sippable end result.
New RootsFarm U tahGrown esnoChilies
New Roots Farm sells Fresno chilies at the Sunnyvale and Redwood Farmers Markets.
JORDAN STRANG: “I’m a musician by day and bartender by night,” Strang says. The Beverage Director at HSL and curator of Bitter Lovers monthly pop-up series, Strang says he’s “Doing my best to learn something new every day in the endless wormhole of knowledge that is cocktail bartending.”
AMARGA ESPLENDIDA: A complex yet approachable sipper inspired by HSL’s world-influenced cuisine and a minimal waste approach. Featuring the high proof tequila Arette 101 and a globe-hopping background combination of italian bitters, rooibos tea, gooujang syrup and cacao nib whey. Bring it back home with a local carrot juice featuring an acid tang.
TRENTON THORNLEY: “I began bartending in 2004 at a crab house in Baltimore, M.D. My penchant for rambling led to a diversified intro to the industry, stretching from Maryland to Washington—dives and pool halls to craft cocktail and wine bars. I finally found roots in Seattle where I spent over a decade immersed in the Pioneer Square and Capitol Hill scenes. I’m now the lead bartender at Good Bar at the Local Eatery & Bar in downtown Salt Lake City.”
SWEET DOWN IN THE FIRE: It’s a sweet and smoky riff on a bourbon sour with a High West Bourbon base and a farm-to-glass focus with bell pepper and peach juices, Heirloom Tomato Beet Tarragon Foam, as well as habanero and jalapeño peppers and local raw honey for a Hot Pepper Honey Syrup.
Get local raw honey from Utah-based apiaries, like Bees Brothers, at your local farmers market. Go on an adventure for peaches along “Utah’s Famous Fruit Way,” a corridor of family farm-run produce stands along Old Highway 89 between Willard and Perry, Utah.
MANGESH SAWANT: “My name is Mangesh Sawant. I am from the enchanting land of India with great knowledge of spices, tropical fruits and indigenous food making and serving truly exceptional cocktails for more than six years in the state of Utah. I love to use my knowledge to develop new concoctions, serve them and see guests love them.”
THE JACKFRUIT SWIZZLE: This cocktail combines fresh jackfruit puree with zesty lemon juice, the smooth richness of local Dented Brick Whisky and the spiciness of Sugar House Rye Whisky to bring you a one-of-a-kind experience. This delightful concoction is then elevated with a generous splash of Peychaud’s Bitters, adding a subtle hint of aromatic complexity that beautifully complements the fruity and whiskey notes. Served over ice and garnished with Mint sprig and
a slice of fresh lemon, the Jackfruit Swizzle is a refreshing and sophisticated cocktail that is sure to leave you craving another sip.
By Crystal Daniels, Arnold Hsu, Caine Wenner, Dylan Huff and Clifton Reagle
Park City
Post Hill
By Jack Schulz
Valley’s Astor
By Michael McGuire
CRYSTAL DANIELS, ARNOLD HSU, CAINE WENNER, DYLAN HUFF AND CLIFTON REAGLE: “We are submitting as a group because it is the same way we develop drinks for our menu. Certain members take a leadership role with the drink and spearheading its development, but everyone is involved in the process to help us try to provide the best experience for our guests. Our crew has over 50 years of combined experience in cocktail creation.”
LIQUID LUXURY: This Cocktail is rich in texture and seasonally flavored. We used a Korean Rice Wine called “Makgeolli” to create a foam that sits on top of the drink and worked down using Sugar House Rye to create a “Manhattan Inspired” cocktail, featuring a Mulled Wine Syrup, Waterpocket Snow Angel, Cocchi Americano and Meletti Amaro. The foam garnish is topped off with dried plum blossoms from Frog Bench Farms in Salt Lake City.
SAM BLACK: “I have been on the bar team since Urban Hill opened in 2022, where I flexed my leadership skills, built on 15 years of experience in the food and beverage industry when I was promoted to bar lead highlighting her talent for the past 15 years in the food and beverage industry. I have a passion for cocktails and food, and how the combination paired with thoughtful hospitality can create impactful experiences for our guests.”
RYE SKIES: An Amaro-forward, fruity spin on a Paper Plane, made with locally distilled Sugarhouse Rye and Waterpocket Notom Amaro and balanced with a house-made plum cordial for some fruit-flavored joy. “Red Stuff,” made from fresh strawberries, watermelon, and, yes, tomatoes.
DUNCAN CAMPBELL: “I have worked at Log Haven since I was 16 years old. I have been bartending there for eight years. I also have tended at several bars in downtown Salt Lake City. Currently, I am also bartending at Italian Graffiti. I have enjoyed the Wasatch all my life, skiing, climbing and hiking its many canyons.”
THE KNAUGHTY PINE: The Knaughty Pine is an elaborate riff on the Ramos Fizz, featuring Beehive Jack Rabbit Gin, Hive Brandy Co. Pear Brandy, Waterpocket Notom Amaro and a house-made pine nut orgeat. It evokes the scent of the forest, has a fizzy nut flavor, but also has a creamy texture from the egg white.
JACK SCHULZ: “I have been the lead bartender at KITA, Pendry Park City’s signature Japanese-inspired steakhouse and sushi bar, for two years, serving as the creative mastermind behind the restaurant’s creative cocktail menu. I started bartending as soon as it was legal, on my 21st birthday in Longbeach, Indiana. I’ve always had a passion for learning and creating.”
POST HILL: An unexpected and unique blend of flavors that come together to create a delicious and beautiful cocktail, perfect for relaxing after a fun day in the sun. A vanilla-infused vodka-based cocktail, balanced with carrot and lemon juice, garnished with herbaceous parsley, and topped with spicy ginger beer.
Sopa de Pollo para el Alma
By Mackenzie Wallace
MACKENZIE WALLACE: “I have worked 10+ years in beverage from bar back to beverage director.”
By Xania V. Woodman
SOPA DE POLLO PARA EL ALMA : In Oaxaca, Mexico, they had a tradition of making a scrambled egg chicken soup that is fed to the agave farmers before heading out to the fields to help nourish them for a hot day— with hot soup no less. In Oaxaca, there is also a saying, “Para todo mal, mezcal. Y para todo bien, tambien.” Or, “For everything bad, mezcal. And for everything good, mezcal, too.” So this cocktail—with Wahaka Espadin mezcal, Waterpocket aTemple of the Moon Gin, Ransom Dry Vermouth and a savory touch of reduced chicken stock brine—was inspired by that tradition.
By Jayme Morgan
XANIA V. WOODMAN: “I have held just about every possible job at Alpine Distilling since meeting Sara and Rob Sergent in 2016 and joining the team in 2017. Today, I oversee all of Alpine’s events in Park City and anywhere in the world they need me to be, as well as doing all manner of media, sales and mixology outreach. Before moving to Park City and getting back into hospitality, I lived in Las Vegas and enjoyed a full and rewarding career in the realms of food, beverage, nightlife and travel media.”
POMME-POMME SEVENTY-FIVE: An approachable, rustic take on a ginbased French 75 that is Utah to its core, featuring Alpine Distilling’s Elevated Gin and Preserve Liqueur, a housemade Apple Pie Spice rich syrup and topped with Etta Place’s Grand Circle Semi-Dry Apple Cider.
MICHAEL MCGUIRE: A popular bartender at The St. Regis Deer Valley for the high-design Italian restaurant, La Stellina and the immediately adjacent sleek and sophisticated Astor Bar, both located in the resort’s Snow Park Building. McGuire, has worked at the resort for two years, came to Utah with experience in hospitality and food from the Inn at Bay Harbor in Petoskey, Mich.; Restaurant Manager at The Highlands at Harbor Springs, Mich.; and as assistant
General Manager at Sushi Blue in Park City. McGuire has also tried his hand at being a meat cutter at Toski Sands Market in Petoskey, Mich.
THE OCEAN AVENUE: This cocktail is named for its distinct color and look. The combination of blueberry syrup, local basil and local whiskey give it a rich color reminiscent of the sea. The drink itself is made to remind guests of that unique purple-bluish color that the ocean displays after a storm.
SPICY DESERT BLOSSOM: Surrounded by the landscape of Utah’s red desert, the Spicy Desert Blossom cocktail captures the essence of the high desert’s beauty and adventurous spirit. This drink blends locally sourced ingredients with a touch of fiery flair, creating a sensory journey that mirrors the rugged yet serene environment of the region. The cocktail has prickly pear syrup, sourced on the property at Red Mountain Resort, and lavender sage syrup, infused with aromatic herbs, native to the area.
This year’s Farm-to-Glass featured partner is Francis Fecteau and his spirit and wine brokerage Libations LLC. Francis Fecteau represents unique and small brands across the spectrum and he truly represents them. Spirit brokerage in Utah is a relationship and shoe-leather business and Francis Fecteau puts a lot of miles on his Hokas representing his clients. This year (once again) Libations LLC has generously donated the prize money for our winning bartenders. Find him on Instagram @libationslc
PHOTO BY ADAM FINKLE
BY AVREY EVANS | ILLUSTRATION BY KIMMY HAMMONS
In the shadows of the Wasatch Mountains, the cityscape of Salt Lake is filled with echoes of its dark past. From abandoned factories where workers’ lives were ripped away by heavy machinery to opulent social clubs tainted by violent acts—sinister circumstances have created a tapestry of haunted locations throughout our city. As stories of the unexplainable become folklore, we seek to uncover the tales of untold and restless spirits. Welcome to a phantasmic journey through the darker corners of Utah history. Welcome to Haunted Salt Lake.
On a summer evening in 1949, Salt Lake’s venerable Capitol Theatre welcomed 600 guests to watch a Rita Hayworth double feature in honor of Independence Day. During the screening, a fire broke out in the basement and the entire theater was evacuated. Thankfully, nearly every guest made it out unharmed. All but one. A 17-year-old usher named Richard Duffin became trapped in the building while helping people evacuate and succumbed to the smoke in the basement. Duffin’s life was cut far too short in an instant— perhaps why his spirit lingers to this day.
The entity, nicknamed “George,” has become well-known for his displays of teenage angst that include tampering with a freight elevator and producing the smell of smoke when there is none. While Capitol Theatre representatives contend that Mr. Duffin officially left the building after their most recent renovation in 2019, stories of strange phenomena live on.
Designed in a stunning Italian Renaissance style, the 111-year-old theater exudes tranquil luxury. But far below the velvet-laden balconies and luminescent stage, Capitol eatre’s catacomb-like basement has become a paranormal hotspot for George’s antics.
with the living aren’t always so innocent. In an episode of SyFy’s now-canceled show Paranormal Witness, two Salt Lake City o cers share their testimony of unexplainable events while working security at the theater in 2006.
don’t want to be around it.”
Former resident stagehand Doug Morgan had dealt with the supernatural resident for years during his nearly 40-year tenure. “I feel his presence every once in a while,” he told the Deseret News in 1999. e specter becomes even more active during his favorite annual production of e Nutcracker—and he keeps the stage crew on its toes. During the show’s opening night one year, the stage lights began to malfunction. Morgan had a sneaking suspicion it wasn’t a case of faulty wiring. “I bellowed out, ‘Damnit George, knock it o or I’m going to have you exorcized!’” e playful poltergeist seemed to take the hint. “My stage lights came right on.”
Perhaps George’s spirit is holding on to a youthful mischief, but his run-ins
staring back at him. “From that point on
Former Senior Accountant Blair Fuller shares another encounter with George during a late-night work session. When the elevator across from his o ce mysteriously opens, he steps in the elevator to investigate. Without warning, the door closed and the elevator began its slow descent to the basement. “Hello, is anyone there?” Fuller called out to the dark basement hallway. e only answer was an impending sense of dread and the faint acrid smell of smoke.
While George’s elevator escapades may have come to an end when the theater installed a new freight car during the remodel, who’s to say that his restless spirit doesn’t remain in the building? A er all these years, perhaps Mr. Du n has developed a penchant for theatrics in the a erlife.
O cers Morgan Matthews and Dave Murphy were tasked with a er-hours surveillance, a job that frequently brought them to the windowless basement. One night, O cer Murphy heard a door slam near a basement rehearsal room and rushed to investigate. He hesitated when his sixth sense ashed warning signs. “A cold runs right through me like I’m freezing to death. It’s a feeling of evil,” he recalls. Alarming noises, disembodied whispers and the scent of smoke continue to plague the o cers for months until Matthews had enough. While routinely checking the footage from an infrared camera, he notices a lone gure sitting in the auditorium. Suddenly, the apparition streaks across the screen in a blur, and Matthews makes out a endish scowl staring back at him. “From that point on I would not work in the theater,” he says. “If there is something that demonic, I
At the top of the hills in the Avenues, the northern part of Salt Lake City, is the City Cemetery, a sprawling graveyard—one of the largest city-owned cemeteries in the United States. About 120,000 people have been buried there since its formation in 1851, but one mausoleum in the Jewish section has become a legend among ghost hunters. And teenagers looking for a lark.
The legend claims that if you hold a lighted candle and circle the grave three times, chanting “Emo, Emo, Emo,” a pair of demonic red eyes will glower out of the mausoleum’s window. Only there’s no window now, just a sheet of rusty metal. The legend evolved, and now has it that you’ll see a ghost with red eyes appear near the grave. It is also alleged that this was the grave of Salt Lake’s first acknowledged Satanist. Other versions claim this is the grave of a 7-foot-tall Native man or that it is the grave of a miner killed in an explosion engineered by his wife and her lover. There are more variants but all agree on the grave-circling and the red eyes.
It’s actually the grave of Bavarian-born Jacob Moritz, founder of Salt Lake Brewery and once owner of 36 local pubs. Moritz became a respected man in Utah, a member of the 1895 convention that drafted Utah’s original constitution under which it would finally become a state.
Moritz’s brief political stint also brought him head-tohead with Simon Bamberger when the two ran heated campaigns for a seat in the state legislature. In the end, Bamberger became the first Jewish governor of Utah and Moritz suffered some bad press. Bamberger, that very same opponent, is buried in a grave directly across from Moritz. Perhaps a lingering resentment for Mr. Bamberger is the cause for “Emo” to rise from the grave when called upon, casting an eternal withering glare at his former political rival. Or so says Kristen Clay, director of Salt Lake City and Ogden Ghost Tours, “Imagine if Trump and Biden were buried across from one another, one of them would definitely rise up to face their mortal enemy as a ghost.”
—JEREMY PUGH
Made up of six buildings and two underground tunnels, Fear Factory is one of Salt Lake’s largest haunted attractions.
Sarah Jamieson, owner of Grimm Ghost Tours, leads monthly paranormal investigations of the Portland Cement Factory, now the haunted attraction Fear Factory. “There’s so much activity there, we haven’t had a single night where some event doesn’t occur.”
Jamieson and her team of investigators have recorded EVP (electronic voice phenomenon) of chilling voices warning them to “get out,” heard rattling chains scraping across catwalks and become familiar with a playful entity in the underground tunnels. Demonic animatronics and gory torture scenes set up throughout the haunted house add to the site’s disturbing tone, and Jamieson believes they might even amplify the very real paranormal phenomena she has witnessed.
During the Portland Cement Factory’s manufacturing heyday in the 1800s, the expansive site was an industrial hellscape for workers.
Employees could fall prey to the dangerous working conditions le and right, from boiling vats of chemicals to bone-crushing grinders and live wires. e agonizing manner in which victims died is nothing short of excruciating, none more so than Frank Holmes. In 1903, he was pulled into a revolving sha , limb by limb, until a coworker nally shut o the machine. Holmes lost an arm and broke his leg and jaw in the accident before nally succumbing to his injuries.
Just a few years earlier, a 35-year-old worker named George Howe was descending a ladder when his sleeve got caught in a coal crusher. With a shout of agony, his arm was ripped from his body and Howe fell onto the coal tower, where his mangled corpse was later found.
Tragic accidents continued for years until the factory nally closed its doors. Even still, death continued to nd a way into the abandoned factory. In the years following, e Salt Lake Fire Department responded to calls of train-related suicides and bodies of unhoused folks seeking shelter inside the factory, further shrouding the site in a heavy aura of despair.
However devastating Fear Factory’s past, the site is a renowned point of interest amongst the paranormal community. “ e fact we can’t even know how many deaths occurred here is pretty intriguing from a supernatural perspective,” Jamieson says. Sudden acts
of violence leave behind a residual energy that Jamieson believes enhances the unexplainable, like the shadows her group o en sees pacing the factory’s catwalk or sudden illnesses experienced by women inside the so-called “hell” silo. In the underground tunnels, the spirit of George Howe o en reaches out to investigators with a phantom brush or playful ankle grab, “He’s a very touchy-feely entity,” Jamieson laughs. Word of these encounters even brought Ghost Adventures own Zak Bagans to the scene in 2014, where his team investigated loud bangs, dark laughter, bright oating anomalies and foreboding statements like, “It’s coming,” and “I did it!” Zak summarizes their ndings in typical Ghost Adventures style: “ is factory might be a Halloween funhouse, but what’s happening inside is no laughing matter.”
Of all the activity recorded at Fear Factory, Jamieson always notes a signi cant uptick right a er the haunted house opens for the season. “Anytime you get a lot of emotions in a place, it tends to enhance the paranormal,” she says. “Fear and even excitement act as an ampli er.” It’s not hard to imagine why the screams of thrill-seeking attendees might rouse the entities whose own lives ended in shouts of surprise and pain. Maybe they are reaching from beyond the veil to warn the living of the perils that await them in the Portland Cement Factory.
Lying silently along the East Bench near the University of Utah, the Fort Douglas Cemetery is teeming with whispers of the past. Soldiers, military working dogs and prisoners of war all share this plot of land as their eternal resting place—but not all rest in peace. In the southwest corner, near the POW graves, cemetery visitors have heard indelible German murmurs. Across from the entrance, a photo taken by a ghost hunter shows a towering apparition of a man on a horse. Throughout the gravesite, the boisterous barks of a German Shepherd sound off in warning. And it’s not just the cemetery. The entire Fort Douglas base is a hive of paranormal activity, making it a favorite stop on ghost tours and Halloween field trips.
Ogden Ghost Tours’ Kristen Clay brings groups of Girl Scouts to the Fort Douglas Military Museum to learn about Utah’s rst army base and to hopefully catch a glimpse of the museum’s resident specter. During one tour, a scout sees an oddly dressed man give her a irtatious wink and asks Kristen who might be behind the
prank. Meet “Clem,” a short, bearded man many thought to be the ghost of 1st Sgt. John Jackson, who was shot and killed in 1899 by a fellow brother-in-arms.
“Immediately, I knew what happened because Clem thinks he’s quite the ladies’ man.” Clay recalls responding to the girl, “You saw our ghost!” Clem received his nickname from a group of Boy Scouts, but sightings of Clem have been documented for decades by investigators and museum employees. Most o en sighted in the museum’s basement, formerly used as the barracks, Clem stalks the hallways in an unhurried step and sometimes breathes down an unsuspecting museum goer’s neck. e entity is so ubiquitous, Fort Douglas has even hosted events in his honor during October— ensuring Clem’s fame even in death.
soldier hanged himself in October of 1901 and, in 1869, Corporal William Foster murdered Lucius O’Brien.
During WWI, Fort Douglas became a German internment camp and con ned more than 300 prisoners during the con ict. Twenty-one German Soldiers died while imprisoned, along with 12 Italian soldiers and one Japanese soldier. All are buried in the Fort Douglas Cemetery, along with the man who founded the camp in 1862.
Clem is Fort Douglas’ most wellknown ghost, but he is far from the only man to have died on the base. On Feb. 18, 1896, Pvt. Marshal Mitchell shot himself, leaving a note that said, “A pang is in all I feel, there is blight in all I see.” Another
Col. Patrick E. Connor became well known in his tenure at Fort Douglas as a commanding o cer of an anti-Mormon garrison, sparring with Brigham Young himself, and leading the brutal ambush on the Shoshone in the Bear River Massacre. He died in 1891 and was
buried with his men, but he can’t seem to let go of his authority over the base. Grimm’s Ghost Tour guides have interacted with Col. Connor through spirit boxes and dowsing rods—o en when a member of their tour is misbehaving. “He watches over the cemetery and military museum,” Sarah Jamieson says. “If an investigator is goo ng o , he will get your attention through the spirit box or tapping in the room to let you know, you don’t act like that on his land.”
be
In a photo taken during one of her tours, a gure appears to hover above a gravestone. Wearing what appears to be a cavalry hat, his legs are spread wide as if straddling a horse. Like Clem, the Colonel’s spirit is intertwined with Fort Douglas and doesn’t seem to be leaving anytime soon.
Skinwalker Ranch is a 512-acre property at the center of the Uintah Basin, which has long been home to tales of the paranormal—including hundreds of recorded firsthand accounts dating back to the 1950s. After decades of study, the source of the strangeness in the basin remains a mystery. The area, and other supernatural hotspots in Utah, continue to lure new investigations to document and discover the cause of these unexplained events.
The ongoing History Channel series The Secret of Skinwalker Ranch is in its fifth season and follows Skinwalker Ranch owner Brandon Fugal and his team as they attempt to uncover the ranch’s mysteries—from UFO sightings to cattle mutilations—experimenting with any and all technology at their disposal, like lasers and ground-penetrating radar.
The “skinwalker” and Utah are also at the center of the premiere episode of the latest season of Ghost Adventures , the popular paranormal investigation series on Discovery+. Zak Bagans and his team travel to Torrey, Utah, where a family reports sightings of a “skinwalker,” a reference to a magical figure that appears in Navajo Nation traditions. It is not Ghost Adventures ’ first investigation in Utah, either. Their team has visited a dozen other spots in the Beehive State over the years, including the Fear Factory.
Paranormal investigators, like Bagans and his team, typically use a variety of handheld tools and worn equipment to document these events, such as electromagnetic field meters (EMF), portable radio scanners (AKA “spirit boxes”), thermal imaging and infrared cameras.
The U.S. Government had an interest in Utah’s paranormal activity as well. According to a 2024 report by the Alldomain Anomaly Resolution Office, a former Department of Defense program (Advanced Aerospace Weapons System Application Program, 2009–2012) investigated an “alleged hotspot of paranormal activity at a property in Utah,” examining reports of “shadow figures,” “creatures” and “inter-dimensional phenomena” believed to frequently appear at the unnamed property.
—CHRISTIE PORTER
Before Utah became a state, 81 mining barons founded a private gentleman’s club in the heart of Salt Lake City inside the Dooley building. While the club was created to host the state’s nest social gatherings, during Prohibition and the Great Depression, the Alta Club would invite transgression through its doors as they hosted makeshi speakeasies and even a few slot machines.
“Lady of the Evening,” the ghost makes herself known in the basement with the smell of her lilac perfume wa ing through the air. Although her origins have been lost in time, some believe she may be connected to the double murder-suicide that occurred at the Alta Club 64 years ago.
Further reading on paranormal investigations:
• The Utah UFO Display: A Scientist Brings Reason and Logic to Over 400 UFO Sightings in Utah’s Uintah Basin by Frank B. Salisbury
• Hunt For The Skinwalker by Colm A. Kelleher and George Knapp
In the 1950s, one overindulgent member fell asleep in a third- oor bedroom holding a lit cigar, resulting in a re that nearly destroyed the building and took the man’s life. e oor was closed o for decades and the Alta Club adopted a rm no-smoking policy, but some members still attest to seeing an apparition of a dapper gentleman pu ng on his cigar in the main room.
Another wraith-like entity seen by clubgoers and employees is a dark-haired woman dressed in white. Known as the
On July 23, 1960, Jay Bertleson entered the kitchen and red three rounds into pantry maid Lucille Van Gerren’s chest. A er the 46-year-old woman fell dead, Chef Edward Sasaki pleaded with the shooter and hit him over the head with a large mixing spoon until he was killed by gun re. e gunman, whose motives are unknown to this day, ed to a basement bathroom where he turned the .38 caliber pistol on himself. e meaningless deaths shocked Salt Lake City residents and have added another sinister stain to the Alta Club’s history.
• UFOs: Generals, Pilots and Government O cials Go on the Record by Leslie Kean
• UFO: The Inside Story of the U.S. Government’s Search of Alien Life Here— and Out There by Garrett M. Graff.
While preparing for an upcoming wedding, a piano player sits at McCune Mansion’s grand piano and begins to play. Out of the corner of his eye, he spots a young girl dressed in a long nightgown float through the room to the sound of his music. The musician becomes frustrated and finds the wedding planner to wrangle the child, but to his surprise, they respond “We’re the only ones here.”
Firsthand accounts of a little ghost girl, like this one relayed by Grimm Ghost Tours’ Sarah Jamieson, are not uncommon at the 123-year-old mansion.
“She’s a bit mischievous and likes to rearrange wedding decorations,” Jamieson says. Called to partake in the events at the mansion, the young spirit has been seen emerging from a oor-to-ceiling mirror in the drawing room and mingling with guests.
Her predilection for dancing draws many to believe she may have been a student when the building was the McCune School of Music and Art in the 1920s. ose who see her attest to her innocent comportment and protective energy—other than one electrician who
claims the girl emerged from the mirror to observe his work with coal-black eyes and gave him such a fright he refused to return to the mansion again.
snapped and the heavy materials went plummeting where two young boys happened to be playing, killing them both.
ought to be brothers, the boys’ spirits have remained on site and have been spotted by Jamieson and her group of investigators on multiple occasions. “ ey are very interactive,” she says. “ ey’ll play with toys and balls, rolling them up and down the hallway.” e County Building is also visited by the ghost of the boy’s mother, who Jamieson believes found them a er her death so they would not be alone in the a erlife.
Washington Square Park is the site of the original Mormon pioneer camp in 1847 and has since hosted cattle drives, medicine shows, circuses and even jousting tournaments. When the Salt Lake County Building was built on the square in 1894, residents would visit the hall to get married, sit trial and receive sentences.
“ ere’s so much emotion and history,” says Jamieson. “It results in a lot of activity inside the building.”
During the building’s construction, tons of rough-hewn sandstone were hauled up to the spires by rope. One day, a rope
Two more entities seen roaming the grounds include past Salt Lake City Mayor George Montgomery Scott who roams the third oor near his old o ce. e loud sounds of a gavel have also been reported, and an apparition of a man with owing robes. Perhaps an old judge wishes to pass more sentences on the living? Far below the building, the unused tunnels that connect the County Building with the then Salt Lake Jail (now the library) carry a menacing aura that some ghost hunters attribute to the evil men who passed through years before, including none other than serial killer Ted Bundy.
IWritten by Brett Hullinger
In 1945, the nuclear arms race peaked in Utah’s remote West Desert
N THE SUMMER OF 1945, 19-year-old Joe
Badali stepped off a train into the barren expanse of sunburned desolation known as Wendover, Utah. He was an East Coast kid, raised in Connecticut, and most recently stationed with the Army Air Force in Delaware. The terrain before him was like nothing he’d ever seen—a blistering moonscape of low, rocky hills jutting up like icebergs from the vast, lifeless salt flats. Joe turned to Steven Gregg, a fellow soldier transferred from Delaware, and said, “They took
us from heaven and sent us to hell.”
Hell, as it turned out, was an ideal place to test the men and machinery that would execute one of the 20th Century’s defi ning moments: the dropping of atomic bombs on Japan in World War II. During a frenzied 10-month period beginning in late 1944, Utah’s remote West Desert was on the leading edge of the atomic arms race, as crews put the fi nishing touches on the world’s fi rst nuclear weapon and the plane that would carry it into battle.
In the fall of 1944, the Army Air Force (AAF) put 29-year-old Lt. Col. Paul Tibbets in command of the newly formed 509th Composite Group. The 509th was a completely self-sufficient unit of nearly 1,800 airmen, machinists, engineers and scientists charged with carrying the atomic bomb to the enemy. Tibbets was already an accomplished pilot, having flown combat missions in Europe and North Africa. He was also a military test pilot for the Boeing B-29 Superfortress, the plane the AAF chose for the atomic missions.
Army brass offered Tibbets the choice of three bases for the 509th, but he never even made it to the other two; one look at Wendover and he was sold. The air base on Utah’s western border had a large airstrip, barracks, hangars and other support buildings built by conventional bomber groups starting in 1940. It also had easy air access to California’s Salton Sea, where test bombs could be dropped.
But the airfield’s primary asset was its isolation. The base covered 3.5 million desolate acres and the fledgling town of Wendover offered few distractions beyond the tiny cobblestone Stateline Hotel. It was the perfect place to keep a very big secret.
That secret was even kept from the soldiers themselves. No one was told the full extent of their mission, and they were not to talk about it to anyone, including spouses and other military personnel.
Like most incoming soldiers, Joe Badali’s first interview at the base was with an FBI agent, who informed Badali that the agency had investigated him so thoroughly as to have paid visits to his schools and neighbors back home. The agent then asked, “Can you keep a secret?”
“I said, ‘I think so,’” recalls Badali, during an interview from his home in Ogden in 2005. That answer, imbued with
“DAMN IT, CAN YOU OR CAN YOU NOT KEEP A SECRET?
YES OR NO?”
picked up a lot of gossip there.”
teenage nonchalance, was not quite what the agent had hoped for. “He stood up,” says Badali, “leaned across the desk, pounded his fist down and said, ‘Damn it, can you or can you not keep a secret? Yes or no?’ I said, ‘Yes sir!’ ”
All told, roughly 400 FBI agents kept an eye on the men stationed in Wendover, camouflaged as workers, military personnel and civilians. “We found out after the war that our latrine orderly was an FBI agent,” laughs Badali. “I’m sure he
When Morris “Dick” Jeppson arrived at the base in late 1944, he quickly realized that his stay would be anything but ordinary. Jeppson was a 24-year-old electronics wiz from Carson City, Nev. The Army Air Force had sent him through its electronics school, then on to Harvard graduate school, and finally to MIT to study radar engineering. He and six other electronics specialists arrived in Wendover at the behest of the Los Alamos National Laboratory, the scientific arm of the atomic program.
“We were met there [in Wendover] not by the Air Force but by Professor Brode from the University of Cal Berkeley,” says Jeppson, who passed away in 1987 at his home in Las Vegas. “He took us around in a carry-all to talk to us about this highly secret but important project. He briefed us a bit, but he didn’t tell us what the project was.”
Only later did Jeppson realize why he’d been sent to Wendover. “One or two of us surmised during our trips to Los Alamos that we were working on a uranium weapon,” he says. “But we never talked about it.”
Neither did Joe Badali, although he knew better than most what was going on. His unit, the 216th Special Base Unit, assembled dummy test bombs of the uranium bomb called Little Boy, and the plutonium version known as Fat Man. During a briefing in the bomb assembly building, Sgt. Joe Cerace stood next to a Fat Man and deftly explained the weapon’s unconventional nature.
“I can still see this little sergeant there patting the bomb,” says Badali. “And he says, ‘This here is an atom bomb. If this bomb were to explode, there’d be a big hole in the ground where Utah used to be.’ He scared the hell out of us.”
that was still being developed and had never been detonated.
The Little Boy and Fat Man bombs were enormous. Little Boy was 10 feet long, 28 inches in diameter, and weighed 9,700 pounds. Fat Man was slightly longer and 500 pounds heavier, with a bulbous, fivefoot diameter housing that gave it its name. The only way to load them into the belly of the B-29s was to tow the planes over specially constructed bomb-loading pits and hydraulically hoist the bombs into place from below ground.
Even Tibbets did not know fully what to expect. The scientists at Los Alamos conceded that the shockwaves from the blast could destroy the plane that dropped it, even at 30,000 feet.
So Tibbets trained the crews to take a sharp, diving 158-degree turn away from the target once the bomb was released, putting maximum distance between the plane and the detonation.
With such a heavy payload on board, the 15 B-29s assigned to the 509th were modified to carry out the atomic missions. To save weight, Tibbets ordered the planes stripped of their guns, turrets, ammunition and fire-control systems. Only the tail gunner’s .50-caliber machine guns were left in place. Improved engines were installed and the forward bomb bays were outfitted to carry either Little Boy or Fat Man.
Under the direction of Col. Tibbets— he’d been promoted to full colonel in January of 1945—the 15 crews took to the skies over Western Utah, designing and testing the means to drop a bomb
On June 14, 1945, Captain Robert Lewis picked up plane 44-86292 from the Martin Company assembly plant in Omaha, Nebr., and flew it to Wendover. He didn’t know it then, but Lewis was piloting the Enola Gay, the plane that would carry out the world’s first atomic bombing mission.
was normally piloted by Captain Lewis and his crew. For this mission, Lewis would move to the co-pilot’s seat.
The Enola Gay left Wendover for the Pacific island of Tinian on June 27, 1945. Technically, it was still not the Enola Gay. The plane would not get its familiar moniker until August 5, the eve of the first drop on Hiroshima. Tibbets had decided he would pilot the mission himself and chose 44-86292 for the task. The plane
Just hours before takeoff, Tibbets summoned a crew to paint his mother’s name, Enola Gay, on the side of the cockpit. Lewis was reportedly quite upset to walk out onto the airstrip and see his airplane decorated with new nose art.
At 2:45 a.m. the next morning— August 6, 1945—the newly christened Enola Gay took to the South Paci c skies with 12 crew members and one Little Boy uranium bomb. Dick Jeppson, the
Utah developed into an important base for the U.S. Military at the onset of WWII. Its location was ideal for military planners, who after Pearl Harbor were justified in worry about Japanese attacks on the Western Coast. In 1941 Army Air Corps Gen. Henry H. Arnold set about diversifying military resources far into the nation’s interior and away from the reach of the Japanese Navy. Utah with its existing installations and highway and rail access became a prime location.
Fort Douglas, which was built to house federal troops sent to Utah during the Civil War, was re-purposed as a processing center for U.S. Army recruits.
The Ogden Arsenal, a weapon storage facility was built in 1921. It would become a manufacturing and shipping center during WWII.
Wendover was chosen over Hill Field for the B-29 training missions to deploy the world’s fi rst atomic weapons for its remote location to maintain secrecy.
— Source: Launius, Roger D., “World War II in Utah,” Utah History Encyclopedia (University of Utah Press, 1994)
Hill Field, now Hill Air Force Base was established in 1940 but its beginnings were in 1934 as a mail supply relay. In 1940, the United States was supplying allies with weapons and support and quietly building up its own military power. Hill was a prime location to supply West Coast installations.
On Feb. 9, 1941, in the aftermath of the Japanese Attack on Pearl Harbor, President Franklin D. Roosevelt signed Executive Order 9066 which ordered the incarceration of nearly 120,000 Japanese Americans. Many of those Japanese-Americans were sent to Topaz, Utah, near the desert Topaz Mountain, where they fi nished building the barracks they were to live in, set up the barbed wire fence and built out the rest of the camp. More than 11,000 people were processed through Topaz—the population peaked at about 8,300.
detailing life in Topaz. President Roosevelt announced in 1944 that the camps would close in 1945. The Topaz camp didn’t close until October 31, 1945. Topaz Museum, 55 W. Main St., Delta, topazmuseum.org
In 2007 the Topaz site was listed as a National Historic Landmark by the National Park Service. The Topaz Museum opened in 2017 with interpretive exhibits
Topaz held Japanese-American Citizens who were incarcerated during WWII
electronics wiz from Carson City, was positioned in the forward pressurized compartment. Just days before, Navy Captain William “Deak” Parsons, a weapons o cer, had voiced his concern that a crash during takeoff might detonate the bomb. So Little Boy had to be armed in the air—a job that fell to Parsons and Jeppson.
“Just a er the plane took o ,” recalls Jeppson, “he [Parsons] had me join him in the back of the bomb bay to connect some special wiring that had been le disconnected. That was one step of arming.” The second step, Jeppson explains, was to remove three test plugs that were inserted in the skin of the bomb and replace them with “live” plugs that would allow the ring signal to detonate the bomb. Once armed, the Enola Gay climbed above 30,000 feet and set a course for the Japanese mainland.
The action in Wendover these days is on the Nevada side of the state line, where sprawling neon casinos and hotels blink seductively at travelers on Interstate 80. On the Utah side, the old airfield control tower stands watch over an assembly of buildings in various states of renovation including the cavernous, arched hangar at the east end of the airstrip—which once housed the gleaming Enola Gay, fresh off the assembly line.
At 8:15 a.m., Tibbets and crew released Little Boy, 31,600 feet over Hiroshima, and immediately went into the hard right diving turn they’d practiced so many times in Wendover. Dick Jeppson didn’t have a window in the forward compartment, but he didn’t need one.
“The plane experienced a shockwave from the primary detonation,” Jeppson recalls. “ ere was a second shockwave a few seconds a erward. From my training, I realized that that was re ected shockwave from the ground, which proved that the bomb had, in fact, detonated at somewhere near the desired elevation above the ground.”
ree days later, Major Charles Sweeney of the 509th piloted the B-29 Bockscar to Nagasaki, dropping the Fat Man bomb. Not long a er the Japanese surrender, Tibbets returned to Wendover, where young Joe Badali and other members of the 216th Base Unit lined up to shake hands with the colonel. Badali remembers it well.
“He shook our hands and said, ‘Now when you meet someone, you can tell them, shake the hand, that shook the hand, that shook Japan.’ ”
On the other side of the country, the plane itself has been painstakingly restored and is on permanent display at the National Air and Space Museum near Washington D.C. e Wendover Air eld is slowly being restored by the Historic Wendover Air eld Society, which has preserved many of the barracks, hangars and support buildings where the crews lived in secrecy and trained for the atomic mission. The field’s restored service club is the main museum site and inside, on display is a replica of Little Boy—the bomb that changed the course of mankind, and once stirred Utah’s west desert into a frenzy of activity in a massive e ort to end the war.
Editor’s note: This article was originally published in the November 2006 issue of Salt Lake magazine
Visit a Different Wendover
The Historic Wendover Airfield Museum in Wendover, Utah, just over the border from the casinos and hotels in Wendover, Nev., is one of the most authentically preserved WWII Army Air Force bases in the United States. It is open daily from 8 a.m. to 6 p.m. Learn more and plan your visit at wendoverairfield.org.
Discover more than just the race during the St. George Marathon
BY JEREMY PUGH | PHOTOS COURTESY OF CITY OF ST. GEORGE
SALT LAKE RESIDENT STUART GRAVES has run a whopping 47 marathons worldwide. Although he still runs every day, his marathoning days are behind him (“I can’t even imagine doing a marathon again.”) He has fond memories of the St. George race which was extra special because the course gave him two of his fastest times and was the marathon that quali ed him for the pinnacle of distance running e Boston Marathon, which he’s run twice.
Stuart says that the course is popular with runners around the world precisely for that reason. “It’s known as a fast course and is a sanctioned Boston quali er, so people come from all over to run it,” he says.
Its setting in the red rock country of Southwestern Utah provides a dramatic backdrop for the 26.2 miles. “You are running past lava elds, stunning red rock formations,” he says. And, because the course has a good elevation drop (hence faster times), it provides stunning views the entire way. It also helps, he says, that the race is in the fall. is year’s date is set for Saturday, Oct. 5. “But it’s still pretty warm even that time of year,” Stuart says.
“It’s de nitely not all downhill,” he cautions. “ ere’s a butt kicker of a hill near Veyo for example but it’s an otherworldly setting to run in.” And, a er the race, it’s easy to take recovery hikes in nearby Snow Canyon State Park, take a dip in the reservoir at Gunlock State Park or venture to Springdale and Zion National Park.
We asked Stuart for some suggestions on creating a complete marathon weekend down south.
e Advenire, Autograph Collection (marriott.com), is a boutique hotel in downtown St. George’s small historic district. e Advenire’s blend of modern elegance and historical charm create an excellent base to get some quality sleep before race day. e Red Mountain Resort (redmountainresort.com) in nearby Ivins, is another option that includes a focus on wellness and spa services to help you calm your nerves before or recover a er the marathon. Stuart also says runners can consider staying in Cedar City, about an hour north of St. George. “I never really
sleep the night before a marathon,” he says. “And rooms ll up fast in St. George so one year, I just got up an hour earlier and made the trip down from Cedar City.”
e day before the race, get lunch at Riggatti’s Wood Fired Pizza (riggattis. com), where the thin, crispy crust and fresh ingredients create a perfect balance of avors. e spinach and ricotta pizza, paired with a crisp Caesar salad, is an excellent choice for a light meal.
For dinner, try Cappeletti’s (cappelettisrestaurantstgeorge.com), a cozy Italian restaurant located in the heart of St. George. Pasta dishes, like Fettuccine Alfredo are carb-heavy splurges.
Race day comes early. St. George is an out-and-back race where runners are bussed to the starting line. “It’s a nice
feast at Cli side Restaurant (cli siderestaurant.com). Perched atop a hill, the restaurant o ers breathtaking views of St. George and the surrounding desert. Spoil yourself with the surf and turf—a Ribeye steak and a fresh seafood platter, washed down by a refreshing Mojito. e sunset over the red cli s is the perfect end to a marathon day. crowds. “Even though this is a big
feature of the route,” Stuart says. “Even though you have to get up earlier, it’s much nicer running back into town, rather than a loop, which means you have to run the same terrain twice.” e marathon route shows o the majestic red rock formations outside of St. George and as you return to the town and nish line, the route is lined with cheering crowds. “Even though this is a big race, it still feels like a small town and the crowds are so supportive,” Stuart says.
supportive,” Stuart says.
Celebrate your accomplishment (hopefully) with a post-race
WE LOVE THAT THE FESTIVAL IS TRULY A CHOOSEYOUR-OWNADVENTURE NOVEL COME TO LIFE... —KRISTEN SLATER
As a sonic backdrop for your wine tasting adventure, the grand tasting features a line up of local and touring musicians.
Park City Wine Festival returns for fifth year to make drinking wine an experience
BY CHRISTIE PORTER
WITH A CHILL GLASS OF CRISP, bubbly rosé in my hand (not my rst), I remark, “ is is the good life,” while taking in the backside of Wasatch Mountains and the mountain-chic Park City set, both dressed for early autumn and welcoming, bathed in sunlight and a steady ow of wine. e Grand Tasting of the Park City Wine Festival needs no pretense. It is not about “drinking wine to celebrate a promotion” nor “drinking wine to take in a show.” It is about “drinking wine to drink wine.” e event is made to please wine lovers, especially those who enjoy taking their favorite hobby outdoors and with friends… and the mountain views are spectacular.
a is wine.”
e Grand Tasting at Canyons Village brings together more than 100 international and domestic wine producers, ready to proudly share their work with the festival’s attendees. At this particular Grand Tasting, I discovered and fell in love with a sparkling Brut Rosé by Soter Estates, delightfully nicknamed “Soter-pop” by one Salt Lake City bar a cionado. But there are a dozen other ways to enjoy the festival outside of the tasting. You can get your ll of the best of Summit County’s outdoor and culinary experiences in one wine-soaked weekend.
“We love that the festival is truly a choose-your-own-adventure novel come to life. Some attendees are thrilled at the idea of three full days of wine blending sessions, paired dinners, and nighttime experiences,”
says Kristen Slater, Park City Wine Festival Events Director. Most festival activities and events are ticketed individually, lending itself to the “chooseyour-own-adventure” nature of the festival.
For those thirsty for knowledge, wine experts from Utah and around the world host educational events at the festival, o en catered by some of Park City’s lauded restaurants. In one such session, e Wine Academy of Utah’s Jim Santangelo will guide attendees on a journey of ne wines while never leaving the heart of historic Palomino Park City, whose culinary team will provide paired “light bites.” Santangelo will also present the event “Wine is Blind,” a blind wine
tasting that will help participants get over any preconceived notions they might have based on the wine’s label.
But it’s not all standing about and taking in the views while musing about notes of orchard fruit and a peppery nose. Mix a scenic hike into your experience and sign up for a trek up Bald Mountain, accompanied by a sommelier (and a 2,000-foot elevation gain). e hike culminates in a three-course meal curated by a new Deer Valley restaurant ttingly dubbed Alpinist and, of course, a wine pairing. Choose your own adventure, indeed.
PARK CITY WINE FESTIVAL
October 3-5, 2024 parkcitywinefest.com
BY JAIME WINSTON
AS CHELSEA THURMANWESTLING and her husband prepared to welcome their daughter, Delilah, two years ago, they looked all over the Salt Lake Valley for quality clothing.
An internet search for maternity clothing brought them to brick-and-mortars where they were told to instead go to the website for the clothes urman-Westling needed — comfortable jeans for her clerical supervisor position topping the list.
I HAD JUST SO WISHED THAT THERE WERE AN ACTUAL MATERNITY STORE HERE IN TOWN.”
Half the items she ordered online, however, didn’t t well or seemed low-quality once seen up close. She eventually found clothes that suited her at a fast-fashion chain, but the far-reaching quest to find them revealed an untapped market.
“I had just so wished that there were an actual maternity store here in town,” she said.
When Motherhood Maternity closed many stores five years ago as part of its parent company’s Chapter 11 bankruptcy protection case, maternity clothing became di cult for Utahns to nd, forcing many to go online or scour thrift store racks.
makes you feel beautiful in motherhood,” urman-Westling said.
The store’s most popular items include nursing bras, nursing shirts, dresses, and maternity pants and jeans, much like those Thurman-Westling searched so hard to nd. “ at’s usually the rst thing to stop fitting,” she laughed.
Delilah’s plans to eventually go beyond only selling products to o er parent support groups, childbirth classes and more. And for pregnant women and new mothers who actually prefer online shopping, they also have a website: delilahsmaternity.com.
Five piece cruelty-free set includes travel sizes of must-have pregnancy essentials - by Earth Mama Organics, $29
urman-Westling decided to help x the problem by opening Delilah’s Maternity in April. While she worked in retail before in many capacities, Delilah’s is her rst business.
she many capacities, Delilah’s is her rst business.
Named in honor of her daughter, the store carries unique brands, many from other woman-owned companies. While it mostly sells clothing for expectant and nursing mothers, it also has diaper bags, skin-care products and other needed items.
is fall, look for dresses, sweaters and
is fall, look for dresses, sweaters and jackets for the cold months.
“What we try to really focus on is having really good quality clothing that
food trends dining chef stories where to eat
BY LYDIA MARTINEZ | PHOTOS BY ADAM FINKLE
WALK DOWN 500 SOUTH BETWEEN 200 AND 300 EAST and halfway through the block, you will find a rare Salt Lake City gem: a small business district seemingly untouched by the massive blockade developments we have seen intrude all over the city. There are shady trees, brick buildings, small storefronts with apartments on top and welcoming patios. The area feels like an oasis of small-town consistency.
is pocket of downtown has undergone some recent shi s, however. Two longtime business owners and neighbors on the block surprised everyone by shi ing away from the food they were known for and into the culinary unknown. Romina Rasmussen, well-known proprietor of the beloved Les Madeleines, and Joey Cannella, owner of Cannella’s, both made gastronomic pivots in 2024 while still providing stability on the block they call home.
Joey Cannella turns the tables on a family legacy
BY LYDIA MARTINEZ | PHOTOS BY ADAM FINKLE
WHEN JOE AND MISSY
CANNELLA opened their namesake Cannella’s in 1978, their goal was to serve hearty Italian food at family-style prices and build a legacy to pass on. As their son Joey Cannella took over, he began to reenvision just what legacy might mean for a 45-year-old restaurant in a 114-yearold building.
Joey is tied to tradition and family and willing to shake things up with some air. As a xture at Cannella’s, he did anything that needed doing alongside his parents. He also worked hard to escape small-town Salt Lake City. He moved to Los Angeles for the lux club and hospitality scene there. But like so many people who leave, Joey returned to Salt Lake City. He wanted to open a bar, but the death of his father in
2008 brought him back to his roots and the family business. In 2014, he made his rst foray into building something that was his from the ground up—opening Taco Taco, right next door to Cannella’s. Serving Cali-style street tacos with Mexican luchador masks adorning the walls, it is worth a visit for the fresh salsa bar alone. He also gradually took over Cannella’s as his mother moved toward retirement. en 2020 hit.
“It was a sad block for a while,” Joey says, speaking of that time. “I was doing stu out of the kitchen, trying to gure out family meal pickups, Italian salads and lasañas for the holidays. en I had to remodel the kitchen. It was atrophied.” With his father Joe’s can-do-anything genes, Joey was trying to do it all, managing a sta of 28 at
Cannella’s and 12 at Taco Taco. “I got to a certain point where it’s like, wow, this is... it? COVID sat me down, and I never would have paused and done that..” e forced slowdown and the kitchen upgrades got Joey thinking and reimagining, leading to a full-scale shake-up…and to his shutting down his family’s restaurant. “ ere’s a lot of fear, sadness, and some relief,” he says about the day he announced the closing. “It was de nitely emotional. Even just reading all the social media posts was a lot. Cannella’s was a place for everybody’s rsts: dates, weddings, funerals, celebrations of life, hangouts, events, throughout all the years.”
Generations of guests and employees who became friends and family passed through the doors. “ e core and the
vibe of it was gone. It felt lonely for a while. I lost everybody. And everybody was moving on,” he says. Joey was le with a blank slate.
He envisioned community, connection and a collective of businesses to bring new life to the corner and chase away the pervasive loneliness. e evolution happened slowly and in no streamlined order. Baby’s Bagels started using commissary space and then opened in part of the restaurant pad. Joey sold controlling ownership in Taco Taco to Matt Pfohl from Water Witch. He paired up with Fountain Records to open a record store. Tucked in the back of Fountain Records is Joey’s own little business, Nica Joe Espresso—a little Italian-style co ee bar serving beautifully made espresso and small nibbles. In the family tradition of self-naming culinary endeavors, Nica Joe’s is named a er Joey’s daughter.
Joey originally learned to make espresso in the old-school Italian restaurant way, but, he says, “It’s very di erent now the way we’re doing it.” It’s a bit technical, requiring precision, and there is always room for growth. “It’s been fun, and I’m still learning a lot. I’m still tackling latte art but can make a good co ee. It’s not that pretty yet, but it will be.”
With the fully open space between Baby’s Bagels, Fountain Records and Nica Joe Espresso, Joey’s collective of businesses is thriving. “I think it just invites people in to discover something new.” Someone will come in for a morning co ee and a bagel and “then they will walk out the door with $150 of
that Cannella’s lasted in these times. And that my parents were able to pull it o . And I was able to come back in and do something totally di erent. And guard it for the future.”
With his daughter, Nica Joe, the inspiration behind the espresso bar, Joey has thoughts about his legacy to her, “I hope the shop feels good to her. at she’ll want to be here in the summer or get a job here. Maybe bring her friends. Maybe it’ll be like when I was growing up at Cannella’s, and we can get family and friends to join us here. But mostly, I hope she gures out her own thing. is is by no means to trap her into working here. All I want for her is to gure out what
like the quirky corner
records before nine a.m.,” Joey says. “It’s a collective. It feels like you’re in it together with somebody.” With a mini jazz lounge in the basement, it also feels like the quirky corner Joey always wanted.
“I’m hopeful, and I feel like
building, and he is dedicated to she really wants to do.”
I’m acting my age, maybe. In a
He isn’t looking back, “I’m hopeful, and I feel like I’m out through the other side of all the change. It feels like I’m acting my age, maybe. In a weird way,” he says. As for his legacy, Joey’s family owns the building, and he is dedicated to preserving it despite developers’ o ers. “Family business was my trigger word. It’s a beautiful thing. It goes both ways. It can trigger extreme anger and extreme love,” he says, re ecting one last time on the family story wrapped around a family business. “It’s amazing
NICA
202 E. 500 South, SLC
*Hours vary, most likely to be open weekends
Arella Pizzeria–535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño.
Arempa’s–350 S. State St., SLC, 385-301-8905. arempas.com Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But— also the same fillings between slices of plantains. And a chocolate filled tequena.
Arlo – 271 N. Center St., SLC, 385-266-8845. arlorestaurant.com Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.
Asian Star–7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com The menu is chef driven and not frighteningly authentic or disturbingly Americanized.Dine-in and takeout available. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.
Avenues Proper–376 8th Ave., SLC, 385227-8628. avenuesproper.com It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot.
The 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.
2024 DIN I NG AWARD Bambara–202 S. Main St., SLC, 801-363-5454. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.
La Barba–155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801-901-8252. labarbacoffee.com Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries.
Biscotts Bakery & Cafe–1098 W. Jordan Pkwy. #110, South Jordan, 801-890-0659; 6172 W. Lake Ave., South Jordan, 801-295-7930. biscotts.com. An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice.
Bombay House–2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801282-0777. bombayhouse.com This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.
La Bonne Vie–555 S. Main St., SLC, 801-2586708. grandamerica.com Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit.
Braza Grill–5927 S. State St., Murray, 801506-7788. brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.
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.
Café Med–420 E. 3300 South, SLC, 801-4930100. medslc.com Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.
Cafe Niche–779 E. 300 South, SLC, 801-4333380. caffeniche.com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.
Café Trio–680 S. 900 East, SLC, 801-533-8746. triodiningslc.com Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.
2024 DIN I NG AWARD Caffé Molise & BTG Wine Bar–404 S. West Temple, SLC, 801-3648833. caffemolise.com The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.
Caputo’s Market & Deli–314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-272-0821. caputos.com. A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.
Carmine’s Italian Restaurant–2477 Fort Union Blvd., SLC, 801-948-4468. carmines. restaurant Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for pictureperfect pairings.
2024
DIN I NG AWARD La Casa Del Tamal–2843 S. 5600 West #140, West Valley City, 385-266-8729. lacasadeltamalutah.com.This West Valley Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.
2024 DIN I NG AWARD La Cevicheria–123 E. 200 South, SLC, 801-906-0016. @lacevicheriautah. It’s all about the ceviche. La Cevicheria has 11 unique varieties of ceviche (with seasonal flavors weaving in and out). You’ll find ceviche made with shrimp, tuna, whitefish, salmon and octopus. There is even a vegetarian ceviche.v
Chabaar Beyond Thai–
87 W. 7200 South, Midvale, 801566-5100. chabaarbeyondthai.
com. One of Annie Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors.
“One of my favorite ‘shared dishes’ in town has long been their Parillada, or Mexicanstyle barbecue plate, perfect for sharing amongst two to three people.”
—LYDIA MARTINEZ
The Charleston–1229 E. Pioneer Rd., Draper, 801-550-9348. thecharlestondraper.com Chef Marco Silva draws from many culinary traditions to compose his classic and exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in a historic home surrounded by gardens, is lovely: No kids under 12 during evening hours and an indoor dress code.
Chile Tepin–307 W. 200 South, SLC, 801-8839255. chile-tepin.com Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too.
Chip Cookies 155 E 900 S #101, SLC, 801-8892412. chipcookies.co. Probably the only gourmet cookie delivery company that began out of pregnancy cravings. Try the weekly specialty cookies or original flavors. Delivery, pick-up and catering available.
Christopher’s
Prime – 110 W. Broadway, SLC, 801-890-6616. christophersut.com The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters.
Chunga’s–180 S. 900 West, SLC, 801-953-1840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.
City Cakes & Cafe–1860 S. 300 West, SLC, 801-359-2239. 7009 S. High Tech Drive, Midvale, 801572-5500. citycakescafe.com. Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac ‘n’ chezah.
2024 DIN I NG AWARD Copper Onion –
111 E. Broadway, Ste. 170, SLC, 801-355-3282. thecopperonion.com. An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials.
2024 DIN I NG AWARD
Cucina–1026 E. 2nd Ave., SLC, 801322-3055. cucinawinebar.com
Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.
3 Cups Coffee–4670 S. Holladay Village Plaza #104, Holladay, 385-237-3091. 3cups.coffee With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.
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.
Eggs in the City–2795 S. 2300 East, SLC, 801-581-0809. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.
WHEN ROMINA RASMUSSEN OPENED HER SMALL PASTRY SHOP, Les Madeleines, in December 2003, she landed back in town after some serious globe-trotting. Her work for AT&T took her from Hong Kong to Miami and locales in between. The common theme from her childhood and across her travels was a love of good food and good friends.
Romina, no stranger to bold moves, pivoted from her PR and sales careers to return to her Easy-Bake Oven roots with a touch more sophistication. Going on to train at the French Culinary Institute in New York, with a pit stop at Mesa Grill in New York and Azul in Miami, Romina came home and dove into opening the best little French pastry shop west of the Mississippi. She introduced Utah to French macarons long before they were plastered all over Instagram. We collectively fell in love with her Kouign Amann (the buttery, sweet treat from Brittany) and her, a darling of the press and TV. en Romina closed Les
BY LYDIA MARTINEZ
PHOTOS BY ADAM FINKLE
Madeleines in December of 2022, almost exactly 19 years a er it opened, to the collective gasp of fans and followers.
“I couldn’t do it anymore,” Romina explains. From pandemic stress, changing foot tra c and sta ng challenges, her health was at the forefront. “I had some things to sort through. And so I decided, ‘Okay, I’m not done, but I have to be done with this. But there’s still things I want to do.’”
So the news went out, and people ocked to Les Madeleines to stock up. Romina closed the doors, took a breather, and ew to France. “I went to France, and I slept. at’s really all I did,” she laughs. “It was amazing because if I had stayed and kept the shop open, I wouldn’t have gotten to do that. It was April before it really hit me that my shop was gone.”
A er working 90+ hour weeks for years, Romina could at last start to think about what she wanted life to look like. en the bail bond o ce next door opened up and an idea that had been simmering for almost as long as Les Madeleines existed suddenly became possible. Romina called up her friends, Dwight and Derek Yee. ey were early customers of the pastry shop. “We joked around about opening a bao shop for years,” she says. “ en I called and asked them, ‘Were you joking or was there any kernel of desire?’ because I want to do this!” And so, in the 11th hour, the trio decided to open a bao shop. ey started testing recipes, hosting pop-ups, and remodeling the kitchen space, and Xiao Bao Bao was born.
e so bao buns will be familiar, but the avors are based on the nostalgic memories of childhood cooking for Dwight and Derek, “ eir grandfather owned a restaurant here, and they would cook with their grandmother.” Romina’s extensive time living in Hong Kong and Taiwan also gave her distinct food memories. “It might not taste like the bao YOU remember; you are eating our memories,” she says. And with the bun providing the perfect pillowy blanket, seasonal avors creep into the mix, like the Chicken Mole Bao, with a mole recipe from one of the employees from Puebla. Set up like a Hong Kong snack bar,
Eva’s Bakery–155 S. Main St., SLC, 801355-3942. evasbakeryslc.com A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.
FAV Bistro–1984 E. Murray Holladay Rd., Holladay, 801-676-9300. bestthaifoodinutah.com Cross-cultural food with a menu of fusion dishes based on Thai flavors.
Feldman’s Deli–2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli.com
Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.
Fillings & Emulsions–1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com. This little West-side bakery is worth finding; its unusual pastries find their way into many of Salt Lake’s fine restaurants. The pastry chef combines classical French training with the tropical flavors. The results are startlingly good and different.
Finn’s Cafe–1624 S. 1100 East, SLC, 801-4674000. finnscafe.net The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.
Five Alls 1458 Foothill Dr., SLC, 385-528-1922. fivealls.com. Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.
Fleming’s Prime Steakhouse–20 S. 400 West Ste. 2020, The Gateway, SLC, 801355-3704. 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.
The St. Regis Deer Valley offers exquisite dining as inviting as the mountain ambiance.
2024
DIN I NG AWARD
Franklin Avenue–231 S. Edison St., SLC, 385-831-7560, franklinaveslc.com. The menu offers intelligent, well-executed plates. There is a burger (a Wagyu burger, actually) but Dungeness crab, as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.
Franck’s–6263 S. Holladay Blvd., SLC, 801-2746264. francksfood.com Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.
Granary Bakehouse–1050 E. 900 South, SLC, 385-212-4298. granarybakehouse.com. The classic bakery sells beautifully lamenated baked goods, does not skimp on the quality of the baked artisan breads and sources local ingredients.
Let us curate your defining dining experience. Highlighting menu’s that reflect our local terrior and develop deeper connections to our unique location.
The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com or marriott.com/slcxr
everything is under $10 and can be eaten on-site or taken along to eat later.
Because every entrepreneur is a serial entrepreneur, Romina simultaneously started working on a chocolate and confection shop, Chez Nibs (named a er her rescue cat, Nibs). Her reason for a chocolate shop and not a bakery? “I never want to get up to work at 4:00 in the morning ever again. at’s why Chez Nibs is open four days a week and why it opens at noon!”
But, a few Les Madeleines favorites still show up in the jewelry-case style display. Kouign Amann can never entirely go away. But the real gems in the case are the handmade bonbons, each cra ed with care by Romina. You’ll nd classic avors prepared with the very best ingredients and nontraditional avors from around the globe. “My six years spent in Asia were really a big deal. I was in my 20s. It was very formative,” Romina reminisces. “I discovered a lot of things that I really enjoyed. Food is the way that I share my experiences with other people. But when I came home, it was hard because nobody wanted to hear my stories. I spent six years living on the other side of the Earth, and no one cared. But they were interested when I started cooking food for them with some of those avors.” Romina still tells those stories with her chocolate avors, like mandarin, co ee cardamom, black sesame, and passion fruit.
Late in 2023, the sister shops held a so opening and were in full swing in early 2024. “If you’re going to pivot, if you’re going to make a big switch, you have to
notice. And then, our rst pop-up for
be realistic about it,” she says, talking about the past year. “You have to understand that you’re starting over. I was honestly afraid. When I closed Les Madeleines, we had the lines around the block. I honestly didn’t think anyone would notice. And then, our rst pop-up for Xiao Bao Bao, the same thing happened; there was a line around the block. We weren’t prepared for that. It was great to know that people wanted to know what I was doing or had enough faith in what I was doing that they wanted to come and try it.”
weren’t prepared for that. It was great to what I was doing that they wanted to
Both restaurants feel like an extension of Romina, her travels, her stories and her friendship with Derek and Dwight. “ is is who I am. Take me or leave me. I’ve learned that you can’t always please everyone, and that’s okay. Do I really want to please everyone?
Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC, 801-466-9827. harborslc.com A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.
Himalayan Kitchen–360 S. State St., SLC, 801-328-2077; 11521 S. 4000 West, South Jordan, 801-254-0800. himalayankitchen.com. Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.
Hong Kong Tea House & Restaurant–565 W. 200 South, SLC, 801-5317010. hongkongteahouse.yolasite.com Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go expvlore.
HSL–418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent.
Hub & Spoke Diner–1291 S. 1100 East, SLC, 801-487-0698. hubandspokediner.com This contemporary diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here—expect a line.
J. Wong’s Bistro–163 W. 200 South, SLC, 801-350-0888. jwongs.com Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck.
Kaze–65. E. Broadway, SLC, 801-800-6768. kazesushiut.com. Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combos. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.
King’s Peak Coffee–412 S. 700 West, Suite 140, SLC, 385-267-1890. kingspeakcoffee.com All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.
Kimi’s Chop & Oyster House–
4699 S. Highland Dr., SLC, 801-946-2079. kimishouse. com A high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.
No, I don’t,” she says. “ e idea of perfection is a mathematical impossibility. It doesn’t mean you shouldn’t try. So, I follow what I call the Goldilocks rule.
Just right. Just right is achievable. It’s attainable. It can look awfully close to perfect, but you can feel good about what you did rather than always feeling like you didn’t measure up. It’s a mind shi .” is is always true when you make a big change; not everyone will like it or understand it. “I’m going to do my absolute best,” Romina nishes. And her absolute best will keep us coming back.
XIAO BAO BAO
216 E. 500 South, SLC xiaobaobaoslc.com
CHEZ NIBS
212 E. 500 South, SLC cheznibs.com
We love Nica Joe Espresso, Chez Nibs and Xiao Bao Bao, but did you know that there are several other amazing culinary gems right next door! While you’re in the area, be sure to visit the neighbors.
Try the basil or pineapple fried rice or the signature ‘Breath of Fire’ stir fry, with a choice of protein, egg, curry, a touch of sweet chili oil, and green onions.
212 E. 500 South, SLC orderkruathai.com
With 6” tortillas (rather than the standard 4” for most street tacos), you will be getting your $$ worth).
Get the Al Pastor, a marinated pork topped with pineapple salsa or the Cauliflower, which is deep fried in buffalo marinade, with a house vegan slaw. Don’t forget to indulge in a house margarita
208. E 500 South, SLC tacotacoslc.com
Their Everything Bagel really is everything—with a house made seasoning. Don’t forget to check out their special cream cheese—it rotates and is usually the fan favorite.
204 E. 500 South, SLC babysbagels.com
Krua Thai–212 E. 500 South, SLC, 801-3284401. kruathaiut.com Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.
Kyoto–1080 E. 1300 South, SLC, 801-4873525. kyotoslc.com The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable.
Layla – 4751 S. Holladay Blvd., Holladay, 801272-9111. laylagrill.com Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.
Laziz Kitchen–912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.
Left Fork Grill–68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com
Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating— liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.
Little America Coffee Shop–500 S. Main St., SLC, 801-596-5700. saltlake. littleamerica.com. Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop.
2024 DIN I NG AWARD Log Haven–6451 E. Mill CreekCanyon Road, SLC, 801-272-8255. log-haven.com Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David Jones has a sure hand with American vernacular and is not afraid of frying, although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods.
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.
2024 DIN I NG AWARD 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.
Mar | Muntanya –170 S. West Temple, SLC, 385-433-6700. mar-muntanya.com. The rooftop restaurant, atop the downtown Hyatt Regency hotel, has a menu of Spanish-inspired cuisine with an emphasis on shareable tapas, Spanish gin and tonic cocktails and regional specialties with a little Utah twist.
2024
DIN I NG AWARD Market Street Grill–
48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801942-8860; 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.
DIN I NG AWARD
2024
Matteo – 439 E. 900 Sout, SLC, 385549-1992. matteoslc.com. This familyrun Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.”
The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.
Mazza–1515 S. 1500 East, SLC, 801-4849259. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.
Mi La-Cai Noodle House–961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com Mi La-cai’s noodles rise above the rest, and their pho is fantastic— each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill.
2024
DIN I NG AWARD
Mint Sushi–8391 S. 700 East, Sandy, 385-434-8022; 3158 E. 6200 South, Cottonwood Heights, 801-4179690; 4640 S. Holladay Village Plaza, Holladay, 385296-1872. mintsushiutah.com. Owner Chef Soy wanted to bring in a new thing to Utah’s sushi landscape, so he started serving tapas. Mint has expanded to three locations in Salt Lake County. At his restaurant in Cottonwood Heights, Chef Soy prepares a weekly 10-course tasting menu of tapas.
Monsieur Crêpes–1617 S. 900 East, SLC, 787-358-9930. monsieurcrepesut.us This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings. The charming cafe comes with a very pretty patio.
Mrs. Backer’s Pastry Shop – 434 E. South Temple, SLC, 801-532-2022. mrsbackers. com A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.
Nomad East–1675 E. 1300 South, SLC, 801-8839791. nomad-east.com Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have).
Nuch’s Pizzeria–2819 S. 2300 East, Millcreek, 801-484-0448. nuchspizza.com A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.
Oasis Cafe – 151 S. 500 East, SLC, 801-3220404. oasiscafeslc.com. Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space —being both imaginative and refreshing.
Oh Mai–850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801-467-6882, Other Utah locations. ohmaisandwichkitchen.com. Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven
Old Cuss Cafe–2285 S. Main St., South Salt Lake. oldcuss.com More than a coffee shop, this warm, mountain-man-style cafe serves plant-based food, craft coffee and a rotating menu of seasonal fare.
fare.
2024 DIN I NG AWARD
Oquirrh–
368 E. 100 South, SLC 801-3590426. oquirrhslc.com Little and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes— it’s all excellent.
Passion Flour Patisserie–165 E. 900 South, SLC, 385-242-7040. passionflourslc.com
A vegan-friendly cafe located in an up-and-coming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.
Pat’s Barbecue–155 W. Commonwealth Ave., SLC, 801-484-5963, patsbbq.com One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.”
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.
2024 DIN I NG AWARD
Pho 777–3585 S. Redwood Rd., West Valley City, 385-528-0189. pho777utah.com. Pho 777 stands out. among other Pho joints. The broth is made from bones. It is made every day. The ingredients are fresh and it all comes together to allow the soup sipper to improvise, as is required.
Pig & A Jelly Jar–401 E. 900 South, SLC, 385202-7366; 227 25th St., Ogden, 801-605-8400. pigandajellyjar.com. Great chicken and waffles, local eggs and other breakfasts are served all day, with homestyle additions at lunch.
Provisions–3364 S. 2300 East, SLC, 801-410-4046. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.
Publik–502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC, 801-355-3161; 210 S. University St., SLC, 385-549-1928. publikcoffee.com Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.
Red Iguana and Red Iguana 2–736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. rediguana.com All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.
Rio Grande Café–258 S. 1300 East, SLC, 801364-3302. 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.
Rodizio Grill–600 S. 700 East, SLC, 801-2200500. rodiziogrill.com The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”
Ruth’s Chris Steakhouse–275 S. West Temple, SLC, 801-363-2000. ruthschris.com This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your buttersizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.
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.
2024 DIN I NG AWARD
Pago–878 S. 900 East, SLC, 801-5320777. pagoslc.com Tiny, dynamic and fooddriven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.
The Park Cafe–604 E. 1300 South, SLC, 801487-1670. theparkcafeslc.com The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.
Pizza Nono–925 E. 900 South, SLC, 801-702-3580. pizzanono-slc.com. Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.
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.
Porch–11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801-679-1066. porchutah.com A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches.
Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights, 801-942-5555. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain
Pretty Bird Chicken–146 S. Regent St., SLC; 675 E. 2100 South, SLC. prettybirdchicken.com Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.
Ruth’s Diner–4160 Emigration Canyon Rd., SLC, 801-582-5807. ruthsdiner.com. The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal, and the chocolate pudding should.
AWARD
Saffron Valley–1098 W. South Jordan Pkwy., South Jordan, 801-438-4823; 479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. The SLC location combines the best of her others: Indian street food, classics and the Indian-Anglo bakery.
Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy, 801-938-9195. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”
The Salt Republic–170 S. West Temple, SLC, 385-433-6650. exploretock.com/the-salt-republic-saltlake-city. A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven, for breakfast, lunch or dinner at the Salt Lake City Hyatt Regency hotel.
Sapa Sushi Bar & Asian Grill–
722 S. State St., SLC, 801-363-7272. sapabarandgrill. com Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.
Sauce Boss Southern Kitchen —
877 E. 12300 South, 385-434-2433 Draper, saucebosssouthernkitchen.com. The menu at Sauce Boss embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, consistent quality and the details: Red Drink (a house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.
Sicilia Mia–4536 S. Highland Dr., Holladay, 801274-0223; 895 W. East Promontory, Farmington, 385988-3727. 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.
Siegfried’s Delicatessen–20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen. com The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle.
Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton, 801-533-9977. silverforklodge.com. Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.
Siragusa’s Taste of Italy–4115 Redwood Rd., Taylorsville, 801-268-1520. siragusas.com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.
Skewered Thai–575 S. 700 East, SLC, 801364-1144. skeweredthai.com A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.
Slackwater Pizza–684 S. 500 West, SLC, 801-386-9777. 209 24th St., Ogden, 801-399-0637. slackwaterpizzeria.com The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.
SLC Eatery–1017 S. Main St., SLC, 801-3557952. slceatery.com. The SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.
Spencer’s–255 S. West Temple, SLC, 801-2384748. spencersslc.com
The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.
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.
Stoneground Italian Kitchen–
249 E. 400 South, SLC, 801-364-1368. stonegrounditalian. com The longtime pizza joint has blossomed into a fullscale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza.
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Valter’s Osteria –173 W. Broadway, SLC, 801-521-4563. valtersosteria.com Although the restaurant’s namesake, Valter Nassi, passed away in 2022, the restaurant remains a living monument to his effervescent personality. His legacy of service and quality continues to inspire and delight.
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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.
Apex–9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/deervalley Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself.
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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.
Takashi–18 W. Market St., SLC, 801-5199595. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.
Taqueria 27–149 E. 200 South, SLC, 385-2590940; 4670 S. Holladay Village Plaza, Holladay, 801-6769706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-2662487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.
Tea Rose Diner–65 E. 5th Ave., Murray, 801685-6111. bestthaifoodinutah.com Annie Sooksri has a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.
Tosh’s Ramen–1465 S. State St., SLC, 801466-7000. 1963 E., Murray Holladay Rd., Holladay Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location.
Tulie Bakery–863 E. 700 South, SLC, 801883-9741; 1510 S. 1500 East, SLC, 801-410-4217. tuilebakery.com. You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.
Vertical Diner–234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.
Vosen’s Bread Paradise – 328 W. 200 South, SLC, 801-322-2424. vosen.com This German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners.
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Wildwood Restaurant–564 E. 3rd Ave., SLC, 801-831-5409. wildwoodslc.com. Wildwood is a sure thing on any given night and those of you who can remember Chef Ritchey’s early days at Pago will see some of that heritage on the menu, including those beautiful little pillows of golden potatoes topped with a decadent clutch of sturgeon roe.
Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC, 801-889-3615. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.
Yoko Ramen–473 E. 400 South, SLC, 801-8765267. yokoslc.com More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.
Zao Asian Cafe–400 S. 639 East, SLC, 801595-1234; 2227 S. Highland Dr., SLC, 801-467-4113; Other Utah locations. zaoasiancafe.com It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.
1223 US Highway 40, Heber City, 435-6543070. back40utah.com For the meat-andpotatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.
Big Dipper – 227 Main St., Park City, 435-5137100. bigdipperpc.com. Located in the historical Star Hotel, the Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.
Blind Dog Grill–1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.
The Blue Boar Inn–1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.
Burgers & Bourbon – 9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/ deervalley Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.
Butcher’s Chop House & Bar–751 Lower Main St., Park City, 435-647-0040. butcherschophouse.com The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.
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.
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Urban Hill–510 S. 300 West, SLC, 385-295-4200. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.
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.
Chimayo–368 Main St., Park City, 435-649-6222. chimayorestaurant.com Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish.
El Chubasco–1890 Bonanza Dr., Park City, 435645-9114. elchubascoparkcity.com Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters.
Courchevel Bistro–201 Heber Ave., Park City, 435-572-4398. courchevelbistro.com Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.
Deer Valley Grocery & Cafe–1375 Deer Valley Dr., Park City, 435-615-2400. deervalley. com The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.
Valley turkey chili.
“I’m a meatloaf aficionado, and the one here didn’t disappoint. Bottom line: there’s legitimately great food with a setting to match.”
—TONY GILL
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.
Edge Steakhouse–3000 Canyon Resort Dr., Park City, 435-655-2260. westgateresorts.com This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.
Firewood–306 Main St., Park City, 435-2529900. firewoodonmain.com Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.
Fletcher’s on Main Street–562 Main St., Park City, 435-649-1111. fletcherspc.com
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.
Freshie’s Lobster Co.–1915 Prospector Ave., Park City, 435-631-9861. freshieslobsterco. com After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. it’s
Fuego–2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.
Ghidotti’s–6030 N. Market St., Park City, 435-658-0669. ghidottis.com
”The crust is oldworld, wood-fired dough. The toppings are top-shelf antipastoquality stuff. And the ambiance will inspire you to order a Peroni with that pizza.”
Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.
Glitretind–7700 Stein Way, Deer Valley, Park City, 435-645-6455. steinlodge.com The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.
Goldener Hirsch–7520 Royal St., Park City, 435-655-2563. aubergeresorts.com/goldenerhirsch
A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings.
Grappa–151 Main St., Park City, 435-645-0636. grapparestaurant.com Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hardto-find Italian wines as well as flights, including sparkling.
Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity. com Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.
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Handle–136 Heber Ave., Park City, 435602-1155. handleparkcity.com Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.
Hearth and Hill –1153 Center Dr., (Newpark), Park City, 435-200-8840. hearth-hill.com. This allpurposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.
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KITA at the Pendry–2417 W. High Mountain Rd., Park City, 435-513-7213. pendry.com. This hotel resturant pulls off its moniker of a “Japanese-Inspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.
Kuchu Shabu House–3270 N. Sundial Ct., Park City, 435-649-0088. kuchushabu.com The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.
Lush’s BBQ–7182 Silver Creek Rd., Park City, 435-333-2831. lushsbbq.com Tennesee-inspired BBQ you won’t soon forget. Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere else.
350 Main–350 Main St., Park City, 435-649-3140. 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.
Park City Coffee Roasters–1764 Uinta Way, Park City, 435-647-9097. pcroaster.com The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.
Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435-9405760. srdvdining.com Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.
Rime Seafood & Raw Bar – 9850 Summit View Dr., Park City rimerawbar.com Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sun.
Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-615-6240. deervalley.com (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.
Sammy’s Bistro–1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacongrilled shrimp or a chicken bowl with your brew.
Shabu–442 Main St., Park City, 435-645-7253. shabuparkcity.com Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel.
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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.
Tarahumara–1300 Snow Creek Dr., Ste. P, Park City, 435-645-6005. tarahumararestaurant.com. Some of the best Mexican food in the state can be found in this Park City cafe. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.
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DIN I NG AWARD Tupelo–1500 Kearns Blvd., Park City, 435-292-0888. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the vegan-friendly grilled cauliflower steak with herb-chili pesto.
Wasatch Bagel Café–1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.
Windy Ridge Bakery & Café–1750 Iron Horse Dr., Park City, 435-647-2906. windyridgebakery. com. One of Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.
Woodland Biscuit Company–2734 E. State Hwy. 35, Woodland, 435-783-4202. woodlandbiscuitcompany.com Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.
The Beehive Pub & Grill–255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.
Caffe Ibis – 52 Federal Ave., Logan, 435753-4777. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.
Hearth on 25–195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.
The Huntington Room at Earl’s Lodge – 3925 E. Snowbasin Rd., Huntsville, 888437-5488. snowbasin.com Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.
Maddox Ranch House–1900 S. Highway 89, Perry, 435-723-8545 maddoxfinefood.com. Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.
Mandarin – 348 E. 900 North, Bountiful, 801298-2406. mandarinutah.com The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.
Prairie Schooner–445 Park Blvd., Ogden, 801-392-2712. prairieschoonerrestaurant.com. Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it.
Ramen Haus–2550 Washington Blvd., Ogden, 801-393-0000. ramenhausogden.com Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.
Rovali’s Ristorante – 174 E. 25th St., Ogden, 801-394-1070. rovalis.com This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.
Sonora Grill–2310 Kiesel Ave., Ogden, 801393-1999. thesonoragrill.com. A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.
Table 25–195 25th St., Ste. 4, Ogden, 385-244-1825. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.
Tona Sushi–210 25th St., Ogden, 801-6228662. tonarestaurant.com The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.
Union Grill–315 24th St., Ogden, 801-6212830. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.
Bam Bam’s BBQ–1708 S. State St., Orem, 801-225-1324, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.
Chom Burger–45 W. 300 North, Provo, 385-241-7499. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.
Communal–102 N. University Ave., Provo, 801373-8000. communalrestaurant.com Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.
The Foundry Grill–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-932-2295. sundanceresort.com The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet.
Ginger’s Garden Cafe–188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com
Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.
Pizzeria 712–320 S. State St., Ste. 185, Orem, 801-623-6712. pizzeria712.com The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.
Station 22–22 W. Center St., Provo, 801-6071803. station22cafe.com Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta.
The Tree Room – 8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-627-8313. sundanceresort.com Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin.
Sunglow Family Restaurant–91 E. Main St., Bicknell, 435-425-3821 This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.
Anasazi Steakhouse–1234 W. Sunset Blvd., St. George, 435-674-0094. anasazisteakhouse. com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.
Angelica’s Mexican Grill–101 E. St. George Blvd., St. George, 435-628-4399. angelicasmexicangrill.com A bright Mexican eatery serving up traditional street food in a cozy space.
Banana Blossom Thai Cuisine –
430 E. St. George Blvd., St. George, 435-8793298. bananablossomstgeorge.com A homey Thai restaurant that has a menu full of the classics and also offers tasty takeaway.
Bear Paw Café–75 N. Main St., St. George, 435-900-8790. bearpawcafe.com St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, worldclass french toast and fresh crepes.
The Bit and Spur–1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.
Café Sabor–290 E. St. George Blvd, St. George, 435-218-7775. cafesabor.com Sabor boasts a warm and welcoming atmosphere with an open kitchen where you can watch the chefs work their magic. The menu includes a fusion of traditional Mexican dishes with a Southwestern twist.
George’s Corner Restaurant & Pub–2 W. St. George Blvd., St. George, 435216-7311. georgescornerrestaurant.com This comfy neighborhood hangout spot serves burgers and pub grub, along with regional beers.
King’s Landing–1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. klbzion.com In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.
Mom’s Café–10 E. Main St., Salina, 435-5293921. famousmomscafe.business.site Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”
Morty’s Café–702 E. St. George Blvd., St. George, 435-359-4439. mortyscafe.com/stgeorge From burgers to coffee, Morty’s Cafe has just about every type of quick and fresh classic food. Straightforward and relaxed, don’t forget to try their homemade special Morty sauce.
Oscar’s Café–948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe.com. Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day.
Rib & Chop House – 1676 S. Convention Center Dr., St. George, 435-674-1900. ribandchophouse.com/st-george-utah Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.
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Hell’s Backbone Grill–20 N. Highway 12, Boulder, 435-335-7464 hellsbackbonegrill.com Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.
Il Posto Rosso at the Radcliffe Moab–477 S. Main St., Moab, 435-355-1085. radcliffemoab.com/dining Il Posto Rosso has a modern, Mediterranean-inspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.
Moab Brewery–686 Main St., Moab, 435-2596333. themoabbrewery.com A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.
Canyon Breeze Restaurant— 1275 E. Red Mountain Cir., Ivins, 435-652-5728. redmountainresort.com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.
Cappeletti’s Restaurant–36 E. Tabernacle St., St. George, 435-986-4119. cappelettisrestaurantstgeorge.com. A family owned Italian restaurant. With fresh homemade salami, handmade mozzarella, beef empanadas, seafood linguini and more, Cappeletti’s has been serving St. George for more than a decade.
Chef Alfredo’s–1110 S. Bluff St., St. George, 435-656-5000. chefalfredos.com. Authentic Italian cuisine in the heart of Southern Utah. With incredible food and outstanding service, Chef Alfredo’s is a must for a date night or special occasion.
charcuterie board is packed with bold fl avors, with smoked and aged meats paired with various cheeses from velvety to piquant. The freshly baked bread is a delightful companion to the savory fare, but the real treat here is the nduja, a soft, wonderfully spiced salami.
Painted Pony–2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops.
Peekaboo Canyon Wood Fired Kitchen – 233 W. Center St., Kanab, 435- 6891959. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.
Pica Rica Americana BBQ 25 N. Main St., St. George, 435-200-4420. picaricabbq.com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsas and street corn.
The Pizza Factory–2 W. St. George Blvd., St. George, 435-628-1234. stgeorgepizzafactory.com The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.
Red Rock Grill at Zion Lodge–Zion National Park, 435-772-7700. zionlodge.com Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.
Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George, 435-275-2888. sakuraut.com The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.
Spotted Dog Café–428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining. Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.
Tifiny’s Creperie–567 S. Valley View Dr., St. George, 435-879-3363. tifinyscreperie.com Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.
Vermillion 45–210 S. 100 East, Kanab, 435644-3300. vermillion45.com Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.
Whiptail Grill–445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.
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Wood•Ash•Rye–25 W. St. George Blvd., St George, 435-522-5020. theadvenirehotel.com/wood-ash-ryerestaurant Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-of-a-kind recipes that rotate with every season.
Xetava/ The Rusted Cactus–815
Coyote Gulch Court, Ivins, 435-656-0165. xetava.com
Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.
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.
Amari-crazed pop-up group
Lovers collaborates with bars across the city to create a series of one-night-only sipping experiences
BY AVREY EVANS
AMARO TENDS TO BE A SPIRIT THAT’S CELEBRATED within the bar industry, but is misunderstood by the average drinker,” says Jordon Strang, HSL Bar Manager and co-creator of pop-up group Bitter Lovers. “I want to enlighten the Salt Lake community that it isn’t
just that nasty fernet your bartender friend made you try or that overly sweet Paper Plane you can’t get down.” Determined to set the record straight, Strang has teamed up with local culinary great Jozef Ezra to offer imbibers ephemeral evenings of Amarifocused sips and bites at bars across the city.
Often considered a secondary spirit in classic concoctions like the Negroni, a Black Manhattan or an Aperol Spritz, Amari has steadily gained favor in America over the years. You might’ve first encountered the herbal elixir after eating your fill of Italian fare when glasses of digestif are handed out to settle the stomach and sip ritualistically. Or, perhaps your first experience was not so civilized and involved downing a few Jagerbombs amongst a feral group of pre-gamers (guilty).
Now, however, the spirit is finding new favor amongst creative bartenders who are excited by its inherent versatility. Strang, a longtime lover of Amari, advocates for the liquor in gusto: “Amaro is my absolute favorite spirit category because it is so diverse. By definition, Amaro just needs to have one bittering element and one sweet element, so you see a huge spectrum of products ranging from stiff, sobering beverages to bright, cotton-candy-like drinks.” The flexible nature of Amaro is, as Strang puts it, “infinitely riffable,” and makes a unique base for cocktails fit for all kinds of drinkers.
After obsessing over Amaro and experimenting with it during his everyday bartending, Strang recently connected with fellow bitter lover Joseph Ezra to form a pop-up series dedicated to the spirit. The idea was to put together a curated cocktail list that showcases various Amaros and serve them alongside complimentary bites and fun music. But instead of taking over their host bar completely, Bitter Lovers collaborates with the bars to create a cohesive experience.
“I take the opportunity to work with bartenders in my community that I look up to or appreciate, and create a one-of-a-kind menu with them,” Strang says. Each pop-up is a team effort with Jordon and Joseph at the helm and a host bartender who all work together to create a menu that stays true to the host’s vibe while incorporating Strang’s Amaro focus. Since their first iteration in April, Bitter Lovers has collaborated with bars like Citizens Cocktails & Kitchen, Copper Common, Ruin and Post Office Place. Each pop-up presents a fun challenge to Strang, who describes the first series at Citizens as “a chance to lean into the more feminine and delicate side of
Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebaneseinspired bar bites and has a promising cocktail menu. Try the Oaxacan Old Fashioned along with the dip sampler.
Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com. The new Bar Nohm is more of a gastropub than a sit-down restaurant, complete with a cocktail menu and Asian fusion sharing plates. Think of it as Salt Lake’s first Izakaya restaurant, the Japanese word for an informal bar that literally translates to “stay-drink-place.”
Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc. com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.
Beer Bar –161 E. 200 South, SLC, 385-259-0905. beerbarslc.com. Ty Burrell, star of ABC’s small-screen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.
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 deep-fried Cornish game hens.
Beerhive Pub –128 S. Main St., SLC, 801-3644268. @beerhive_pub. More than 200 beers —domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.
BTG Wine Bar – 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.
Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.
Copper Common–111 E. Broadway #190, SLC, 801-355-0543. coppercommon. com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.
The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com
Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.
Dick n’ Dixie’s – 479 E. 300 South, SLC, 801-9946919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.
East Liberty Tap House – 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.
Flanker – 6 N. Rio Grande, The Gateway, SLC, 801683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.
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DIN I NG AWARD Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American. House-made pasta, seasonal veggies and Asian-inspired dishes are served alongside a diverse cocktail menu—and a wall-to-wall selection of whiskies.
Garage–1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com. Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.
The Gibson Lounge – 555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.
Good Grammar – 69 E. Gallivan Ave., SLC, 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, 801-819-7565. 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 award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.
Hive 435 Taphouse – 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com
Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.
HK Brewing Collective – 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a women-founded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.
Ice Haus –7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar 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.
Lake Effect –155 W. 200 South, SLC, 801-5322068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.
cocktailing and serve a menu that was spritzy, bright and beautiful.” In May, Strang took the Bitter Lovers X Copper Common pop-up in a different direction, “Copper Common to me has always been very refi ned, sexy and intentional, so we took a more stirred and boozy approach to the menu and added a bunch of natural Italian wine.”
Strang put a tiki twist on the series in July when he teamed up with ACME/ Remora bartender Sam Miller.
Together the crew hosted an evening of Waterpocket spirits and tropical sips at RUIN downtown.
Bitter Lovers aren’t the only group that has taken to the format of pop-ups, and Strang sees that as a sign of a nightlife community that has grown up. Casting aside an us vs. them mentality, industry leaders are collaborating now
more than ever to uplift each other and create unique experiences that bring guests out in throngs. “I feel like this community is good at celebrating itself, “ Strang says. “And we deserve to be celebrated because we get overlooked for being a control state and a lack of late-night spaces.”
And, as the trend toward one-nightonly events continues upward, one clear thing is that there is plenty of room for everyone. Whether you’re a bartender who is looking to share your love of obscure spirits, or a chef seeking for a temporary outlet for an experimental menu, this city has a lot of love to go around and plenty of hosts that gladly offer up their platforms. As Jordon contends, “If you have a vision and an idea that you’re excited about, share it. If you build it, they will come.”
Find an upcoming pop-up series from Bitter Lovers by following their socials @bitterlovers.slc
BY LYDIA MARTINEZ
SOMETIMES, YOU WANT AN EXPERIENCE, not just a cocktail on a night out on the town. These local, themed bars have a certain vibe, mood, or atmosphere that makes for a memorable visit and great photos.
Flanker Kitchen + Sporting Club transforms their tiki room into a spooky Halloween pop-up every year. The paranormal tropical speakeasy features a brand new collection of autumnal libations served in various on-theme vessels. Following their Halloween pop-up, the sports bar is going full-blown Christmas with a holiday takeover of the entire space.
IF YOU GO: Pop-up Bar at Flanker Kitchen & Sporting Club at The Gateway 6 N. Rio Grande St, ankerslc.com
Walking into Sayonara, you go from a standard Downtown street corner into a Tokyo Izakaya Bar. With neon street signs, an entire wall of anime prints, themed booths and decor brought over directly from Japan, this bar is the perfect
place to gather for bar snacks and drinks after work.
Izakaya bars are traditionally casual neighborhood bars, and Sayonara is no exception. The food menu is limited to fi nger food. The Katsu Sandwich is crispy and delicious, with tangy Japanese BBQ sauce.
Drinks range from imported Japanese beers and whisky. Many of the cocktails also have ingredients from Japan, like wasabi, sesame seeds, sake, and yuzu. Their highballs are particularly refreshing.
IF YOU GO: Sayonara 324 S. State St., sayonaraslc.com
With everything from skeeball to classic PacMan to retro pinball machines, Quarters is the spot to go and blow through a roll of coins while you enjoy a surprisingly well-crafted cocktail.
Be prepared for lots of noise, flashing lights, and high-fives. And don’t worry if you don’t have a change jar at home; there is an ATM and change machine on site. With two locations, there is a distinct vibe at each. The Downtown location is literally underground (where the old Manhattan Club used to be). You won’t fi nd food beyond a vending machine here, but plenty of local spots will deliver. Inside the Downtown Quarters, you’ll also fi nd a live music venue, The DLC, with multiple weekly shows.
The Sugar House Quarters is right off 2100 South and 1100 East. When you walk in, you’ll be greeted by a giant skeleton. With personal pizzas and two stories, this bar feels more expansive, and you may even fi nd video games being played live up on the wall.
Both locations have excellent cocktails. Quarter’s bartender Emma Roberts’ cocktail took the lead in our Reader’s Choice category for last year’s cocktail contest. The drinks are just that good.
IF YOU GO: Quarters Sugar House (1045 E. 2100 South); Quarters Downtown (5 E. 400 South), quartersslc.com
Bodega is an unassuming spot on Main Street with excellent food. But behind closed doors and down some stairs is The Rest, a “subterranean speakeasy for creative eats & cocktails in atmospheric digs with a hunting-lodge vibe.”
Complete with stuffed things and Victorian-style paintings on the wall, exposed brick, skulls and books tucked on shelves, and bottles of tinctures hidden behind wood and glass cabinets; it is mad scientist meets Wednesday Addams meets steampunk goals.
With a new American menu, craft cocktails, house-created bitters (AKA Honest John Bitters), and the best list of Amaro spirits in town, The Rest is the cocktail nerd’s hideaway. Be sure to make a reservation. Seating is limited.
IF YOU GO: Bodega and The Rest 331 S. Main St., bodegaslc.com
Laurel Brasserie & Bar–555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu with items like Pumpkin Arancini and The Smokey Paloma cocktail.
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Oyster Bar – 48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters— half price on Mondays.
The Pearl–917 S. 200 West, SLC, @thepearlslc
The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.
Post Office Place –16 W. Market St., SLC, 801-519-9595. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.
Quarters Arcade Bar – 5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.
Scion Cider Bar–916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth with a wide variety of 20 hard ciders on tap.
Seabird Bar & Vinyl Room–
7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.
The Rest and Bodega – 331 S. Main St., SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.
Varley– 63 W. 100 South, SLC, 801-203-4124. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.
The Vault –202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault. A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.
Wakara Bar– 480 Wakara Way, SLC, 801-5811000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens.
Water Witch–163 W. 900 South, SLC, 801462-0967. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.
Whiskey Street – 323 S. Main St., SLC, 801433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.
Why KiKi– 69 W. 100 South, SLC, 801-641-6115. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.
Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.
Bewilder Brewing– 445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the house-made sausages and a beer list that skews toward traditional German styles.
Epic Brewing Company– 825 S. State St., SLC, 801-906-0123. epicbrewing.com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.
Fisher Brewing Company– 3 20 W. 800 South, SLC, 801-487-2337. fisherbeer.com Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.
Grid City Beer Works –
333 W. 2100 South, South Salt Lake,801-906-8390. gridcitybeerworks.com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2. The hard seltzers are pretty tasty, too.
Hopkins Brewing Company–1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.
Kiitos Brewing– 608 W. 700 South, 801215-9165. 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.
Level Crossing Brewing Company–
2496 S. West Temple, South Salt Lake, 385-270-5752; 550 S. 300 West, SLC, 885-2954090. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.
Mountain West Cider – 425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com. With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.
Park City Brewing–764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.
Prodigy Brewing–25 W. Center Street, Logan, 435-375-3313. prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers with labels tailored to the area, like “Cached Out” Hefeweizen and “Rusty Hoe” Farmhouse Ale.
Proper Brewing Co.– 857 S. Main St., 801-953-1707. properbrewingco.com 1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.
Red Rock Brewery–254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com. A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.
RoHa Brewing Project – 30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing. com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers 12 draft beers, a variety of high-points beers, local ciders, wine, canned cocktails and spirits. Enjoy the live music, a firkin and other events.
Roosters Brewing Co.–253 25th Street, Ogden, 801-627-6171. roostersbrewingco.com. A local favorite in the heart of everything Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room. The owners are deeply involved in the community, and that love shows in their drinkable beers.
SaltFire Brewing–2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing.com
Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-in-cheek labels of its tasty craft brews.
Salt Flats Brewing Co.–2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to celebrate the racecar driver in all of us.
Shades Brewing–154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer. A momand-pop brewery supplying many local restaurants— check the website—stop by their tap room.
Squatters/Wasatch–147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com. Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most popular watering holes in Salt Lake.
Talisman Brewing Company–1258 Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com. Talisman’s friendly tap room has 18 beers on tap, and you can pick up your own cans and growlers to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.
TF Brewing–936 S. 300 West, SLC, 385-2705972. tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.
Uinta Brewing Company–1722 S. Fremont Dr., SLC, 801-467-0909. uintabrewing. com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.
Beehive Distilling–2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com Perhaps best known for their Jack Rabbit Gin, and resident mouser Gimlet, Beehive Distilling recently closed their bar. However the space is still available for private events.
Clear Water Distilling Co.– 564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com. Utah County’s lone distillery is doing the Lord’s work in bringing that part of Utah equally singular spirits. Tastings/tours are available.
Dented Brick Distillery– 3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com. Steeped in history, Dented Brick spirit start with water from a local artesian well. The driller of the well is also the distillery’s namesake. Try their handcrafted, signature vodka, rye, gin and rum in a scheduled tasting.
Hammer Spring Distillers – 3697 W. 1987 South, SLC, 801-599-4704. hammerspring. com. The distillery makes a variety of spirits, including vodka, gin, coffee liqueur and whiskey. Tours and tastings are available.
Holystone Distilling–207 W. 4860 South, Murray, 385-800-2580. holystonedistilling. com. Holystone is a small batch distillery, maker of an 114-proof gin, a grape-based vodka, Utah’s first legal absinthe and first Shochu. Tastings and tours are available by appointment.
Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com. Ogden’s Own brings fun and passion with its labels, the most well-known of which is their award-winning Five Wives Vodka. Craft cocktails tailored to their spirits are served at their on-site cocktail bar, Side Bar.
Outlaw Distillery– 552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com. Outlaw makes rum, spiced rum, white whiskey, whiskey and Outlaw moonshine. Distillery tours available.
Sugar House Distillery–2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery. net. Sugar House’s distillers have a keen eye for detail, and ingredients for their spirits are sourced locally whenever possible.
Waterpocket Distillery–2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co
Waterpocket’s spirits are often fresh takes on old favorites or venturing into entirely new territory. Tastings are available by appointment.
A look inside the latest issue of our sister publication Utah Bride & Groom magazine. Available on newsstands and online at utahbrideandgroom.com
is year’s edition features nine real couples and vendor teams who worked together to create one-of-a-kind luxury celebrations of love. Join us on a journey from the snowy mountains of Park City to the red rocks down south, and from high-style residential properties to a swanky downtown vintage venue–each setting with its own collection of orals, decor and personal touches bringing it to life.
Flip a few pages and you’ve entered a world of pure imagination—four out-of-this-world styled shoots, designed exclusively for UBG, straight from the talented visions of some of Utah’s top wedding pros. A sunny garden party becomes the perfect bridesmaid bash; fairytale meets reality in a butter y-themed spring soiree; worlds collide when Western and Indian traditions come together in full color; and an old-world classic look gets new life with Parisian-queen air.
Scan the QR code to read our digital edition, or view individual stories on utahbrideandgroom.com
Bring on the color. Brides are moving away from the traditional white and blush palettes in favor of vibrant, colorsoaked orals and decor.
Bring luxury living to your wedding celebration with a dainty dose of ne art. Whether you send out a fully customized art piece as your save-thedate, capture your big day on canvas or say “I do” in one of Utah’s beautiful museum venues, there is opportunity to dress up your event in style.
At rst glance, a Utah wedding may strictly evoke thoughts of a cozy cabin a air among snow-capped mountains. But to those in the know, Utah’s landscape is open to any style of wedding, from a low-key elopement among the state’s southern red rocks to a high-fashion soiree in downtown Salt Lake City. In this issue, we explore the many ways a couple can execute a wedding celebration that is entirely, uniquely ‘them,’ whether that be a garden party moment or a vision of vintage eras. Happy Planning!
Megan Bartholomew Editor, Utah Bride & Groom
faces and fun from around the beehive state
May 7, 2024 • Siempre Weddings, Draper
Utah Bride & Groom magazine hosted its annual spring gala in Draper this year, with a Mediterranean-themed evening full of lemons, chinoiserie and a celebration of Utah’s impressive bridal industry. The evening was designed by Duet Weddings and Events with floral input from Artisan Bloom, and catered by the award-winning chefs at Hill’s Kitchen alongside Sprinkles Cupcakes, Mecca Bar Co. and Vine Lore.
your photos and be featured in Salt Lake magazine!
more info email magazine@saltlakemagazine.com
Sponsors: O.C. Tanner • St. Regis Deer Valley • Got Beauty • Elements of Sage • Chef Adam Park
1 Irene Katzias of Irene Co Events 2 Isabelle Caiozzo and Nelson Villegas of Cuisine Unlimited 3 Jenner Lehr of Anne Elizabeth Print Studio, Alexa Howe of Lilly and Iris 4 Rachael Masten of Sunday’s Best, Douglas Bethers, wedding officiant 5 Tonya Hoopes of Hoopes Weddings and Events, Sydney Smith and Dominique Anderson of O.C. Tanner Jewelers 6 The White Party venue, Siempre, a wedding and events venue in Sandy.
July 10, 2024 • The Local Eatery & Bar
Photos provided by Vine Lore
Salt Lake magazine held a party to celebrate the launch of its July-August issue and the 2024 honorees of the Best of the Beehive. The Best of the Beehive is Salt Lake magazine’s annual celebration of the people, places and things that make Utah great. For the 2024 Best of the Beehive, Salt Lake magazine editors, contributors and readers compiled our 75-plus reasons to love Utah. Food was served by the The Local Eatery & Bar’s food vendors, libations were served at the Local’s The Good Bar and provided Vine Lore, Beehive Distilling and Scion Cider. Decor was provided by Cactus and Tropicals.
1 Tamara Gibo (left) of Takashi, Jim Santagelo of the Wine Academy of Utah, Tracey Thomson of Vine Lore 2 Jeanette Cabral of Coco Art & Spa (left), Christer Whitworth, Greg Erickson, Jane Garff Whitworth, Janette Erickson, Lisa Peterson and wildlife mural artist Chris Peterson.
June 25, 2024 • Janet Quinney Lawson Capitol Theatre
Hospitality employees provide vital support for Salt Lake County’s visitor economy and Visit Salt Lake recognized the stars of our tourism industry at the third annual SALT Awards held June 25, 2024, at the Janet Quinney Lawson Capitol Theatre. With the theme of “The Greatest Show,” entertainment for the evening included a spectacular performance by the awe-inspiring TRANSCEND, represented by Utah Live Bands. The awards celebrated hospitality workers who exemplify service, accomplishment, leadership and tenacity (SALT), with categories in the lodging and dining industries as well as an award that encompassed those involved with attractions, venues, caterers and transportation providers. Each award recipient was recognized with an engraved SALT crystal award and a $2,000 check.
May 16, 2024 • Memorial House, Salt Lake City
Photos
by Meagan Hammon, Valley Behavioral Health
To support the needs of its 14,000+ clients, Valley Behavioral Health hosted its inaugural “Rise Together Celebration” gala. The event honored individuals and organizations that have made a significant impact on Valley Behavioral Health’s clients and the community.
Valley Behavioral Health–the leading mental health provider in Utah–is using proceeds to help individuals grappling with homelessness, severe mental illness, autism and intellectual or developmental disabilities (IDD).
Award recipients: Community Impact Award, Mayor Jenny Wilson; Partnership Excellence Award, Autism Council of Utah; Philanthropy Changemaker Award, Church of Jesus Christ of Latter-Day Saints; Lifetime Achievement Award, Dr. David Dangerfield.
1 Jared Sanford and Community Impact Award honoree Mayor Jenny Wilson
2 Julie Winn, VP of Children, Family and IDD Services, and event guests.
June 30, 2024 • Red
Jewish Family Service celebrated at the Brunch in the Garden event in the stunning surroundings of Red Butte Garden on June 30, with proceeds going to support the vital services provided by JFS. This event also honored Darcy Amiel, our esteemed Past Board President, whose contributions have significantly impacted our organization. JFS is a nondenominational, nonprofit, social service agency serving all Utahns since 1872 with a mission to strengthen individuals and families of all backgrounds through counseling, advocacy, care management and education. The organization provides a variety of programs in Salt Lake City and Park City. To learn more, please visit jfsutah.org
1 The Amiel family—Jack, Joey, Darcy and Ben 2 Felix Kishinevsky, Jimmy Berg, Harriet Berg and Board Member and Brunch in the Garden Co-Chair, Jennifer Kishinevsky.
June 2024 • Locations around Salt Lake County
Visit Salt Lake created the inaugural SALT Summit with events throughout June 2024, an educational and awards gala celebrating excellence in hospitality. Dedicated to honoring the hard work and exceptional service of our hospitality industry professionals, the SALT Summit is a movement to elevate the standard of excellence in hospitality, foster continuous learning and celebrate the unsung heroes and teams who make our industry thrive.
Event highlights included educational sessions with dynamic workshops led by industry leaders, and a keynote featuring Will Guidara, author of Unreasonable Hospitality. Participants gained insights into the latest trends, best practices and innovative strategies to elevate their service and leadership skills. There was an entire track for frontline staff to help provide resources and education to inspire. Expert-led sessions covered topics from resources and education for frontline staff—to customer service excellence and insight into innovative hospitality technologies. Sessions include “AI 101 - How to Lead,” “Future of Destinations,” “Frontline Training 101,” and “Advocates to Experts - Resources to Enhance Quality of Life.”
FIELD GUIDE FIELD GUIDE
It’s a casserole with weight
BY JEREMY PUGH
AT THE JUNIPER INN TAKE OUT RESTAURANT IN Logan, whatever you’re ordering comes with the option of “au gratin” potatoes. But locals know this cheesy, calorie-laden side dish of scalloped Idaho Russets dusted with cornflakes by its more specific taxonomy: “Funeral Potatoes.”
The gloomy moniker comes from the prevalence of this easyto-prepare casserole at postgraveside-service receptions in LDS ward houses and grieving open houses up and down the Jell-O Belt (Utah, Southeastern Idaho, Off-Off-The-Strip Las Vegas and Orange County, Calif.). It is a member of the genus Hot Dish, native to the northern plains of the Midwestern United States, but its Utah prominence has evolved as a result of two distinct, selective factors: No. 1 large families and No. 2 even larger gatherings (such as funerals) attended by multiple large families.
both stake and ward picnics/campouts, wedding receptions and any occasion where hungry multitudes require easy, cheesy calories. Its plumage varies from Relief Society Cookbook region to region, but the staples are: Frozen hashbrown potatoes, copious amounts of mild cheddar and/or
THE PRINCIPAL CONSUMERS OF FUNERAL POTATOES ARE LDS BISHOPS, MORTICIANS AND RELIEF SOCIETY AND ELDERS’ QUORUM PRESIDENTS.
The principal consumers of Funeral Potatoes are LDS bishops, morticians and Relief Society and Elders’ Quorum presidents. Funeral Potatoes started popping up on menus with cheeky chef-driven flair (Gruyere, anyone?) a few years ago, and, of course, the aforementioned Juniper Take Out and Restaurant is a classic source. But Utah is just recently coming to terms with its own food identity.
So-called funeral potatoes are also commonly sighted at family reunions,
Monterey Jack cheese (sharper cheese is eschewed), a can of cream of mushroom soup (generic brand varieties preferred), lots of margarine and commercial sour cream and a “crisp” topping such as corn flakes (again, off-brand) or potato chips for even more sodium. Bake at 350 for one hour, seal with foil, place on a foldout, ward-house table and insert spoon.
One day we will have our own evangelist of regional cuisine—a Paula Deen with a Hyrum accent. And where cheese grits are on the menu at The Lady & Sons in Savannah, funeral potatoes will one day occupy the same spot on the buffet at Sister Wives or some such aptly named Temple of Utah’s own delicacies.
IN THE WILD:
The Garage on Beck serves fried funeral potatoes. 1199 Beck St., SLC | garageonbeck.com
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