THE MAGAZINE FOR UTAH
SALTLAKEMAGAZINE.COM
Get. Out. 5 destinations IN THE CITY AND OUT
Classic Cocktails
+
Farm-toGlass Contest October 2017
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contents
SEP T EMBER /OC TOBER 2017 FEATURES
62 7 CLASSIC
COCKTAILS BY MARY BROWN MALOUF
Cocktails get back to basics with exciting new twists on your favorite old-school drinks. Plus: Farm-toGlass Cocktail Contest!
70 GETAWAYS: BEST
OF BOTH WORLDS
Road trips are an American tradition. You don’t have to go far to find city amenities and country vistas. Explore Santa Fe, Boulder, Boise and Spokane.
80 HAPPY TRAILS
Camo sports bra, Fabletics City Creek ($29); Black shiny leggings, Katie Waltman ($24); Apple Watch, Apple Store City Creek ($269); Vella Mode choker, Farasha ($50); The Chella Pack, Fabletics City Creek ($17.95).
BY GL E N WA RCHOL
Imagine hiking every day—day after day. Natalie, Bryan and Frank the Dog are doing just that with their Neverending Hike. Plus, their top hiking picks!
THE MAGAZINE FOR UTAH
SALTLAKEMAGAZINE.COM
Get. Out. 5 destinations IN THE CITY AND OUT
Classic Cocktails
+
Farm-toGlass Contest
on the cover Four city-country fall getaways, page 70 Photo: Adam Finkle Model: Bailey Mueller
86 SPORTY SPICE BY JAROM WEST
Exercise never looked so good. Great fitness looks to keep you active, even when the weather cools.
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
10 contents
58
38
58 outdoors
Local gear makers get folks outside with style. BY TONY GILL
21 the hive
We asked: What is your favorite Halloween costume? Plus, Utah education by the numbers, opera for idiots, axe throwing and yoga with goats.
40 statewide
KUED’s James Morgese wants more credible, un-”fake” local public-affairs TV.
111 a&e
Utah State Fair is back, we spotlight local band Vincent Draper and the Culls, UMOCA’s Saudi Arabia exhibit and can’t-miss spook events.
135 dining guide
The best of Salt Lake’s ever-growing and ever-changing dining scene. BY MARY BROWN MALOUF
BY GLEN WARCHOL
43 biz
Harmon Brothers transform unicorn poop into profits, while THE VOID transports players into immersive virtual worlds. BY GLEN WARCHOL AND ASHLEY SZANTER
47 worth a trip
Laguna Beach, California, is a postcard paradise where you can live out your summer dreams year round. BY JEREMY PUGH
168 bar fly
White Horse bar opens in SLC and Waterpocket Distillery brings in some European style. BY ANDREA PETERSON
173 on the town
Events and fundraisers that matter to you.
Skull Candy Headquarters, opening day
121 PARK CITY LIFE What’s behind A.I. Chatbots, Utah Film Center’s eerie silence and SkullCandy’s rise on the stage of sound technology.
176 my turn
College isn’t the answer for everyone. BY JOHN SHUFF
volume 28 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($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 2017, 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.
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
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web extras
saltlakemagazine.com
SLAC Artistic Director Cynthia Fleming and Digital Media Manager Andrea Peterson
Hear:
This month’s Small Lake City concert series features Vincent Draper and the Culls.
Listen in as Salt Lake magazine editors Glen Warchol, Mary Malouf, Andrea Peterson and Ashley Szanter dive deep behind the headlines in our Salt Lake Speaks podcast—available on saltlakemagazine. com and iTunes.
Correction from July/Aug issue. The Whirlpool Naruto in Awa Province, after Hiroshige, (French) 1900, oil on canvas, artist unknown. Japanese woodblock prints had a profound impact on the work of late 19th-century artists, including Paul Gauguin, Vincent van Gogh, and Émile Bernard, in whose studio this painted copy of a Hiroshige print was discovered. Dress, Lyla Dawn ($249.99); Shoes, International Concepts, Macy’s ($89.50); Jewelry, Suna Bros aquamarine earrings with diamond halo in 18k white gold ($7,200); Omi Privé aquamarine ring with diamonds in 18k rose gold ($7,800); Suna Bros necklace set with diamonds in platinum ($36,500); Suna Bros diamond bracelet in 18k white gold ($19,600), all from OC Tanner Jewlers
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VOTE NOW!
In Salt Lake magazine’s Farm to Glass Cocktail Contest! Details at cocktailcontestslc.com
THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER
Margaret Mary Shuff EXECUTIVE EDITOR
Mary Brown Malouf M ANAGING EDITOR
Glen Warchol
A S S O C I AT E E D I T O R
Ashley Szanter
CON TR IBU TING E DITORS
Susan Lacke Christie Marcy
PA R K C I T Y L I F E E D I T O R
Vanessa Conabee
PA R K C I T Y L I F E A S S O C I AT E E D I T O R
Tony Gill
EDITORIAL INTERN
Kayla Vidal Maxx Chan
COPY E DITOR
Dan Nailen
WR ITING & E DITING CON TR IBU TORS
Tony Gill, Jeremy Pugh, Andrea Peterson ART DIRECTOR
Jeanine Miller SENIOR GR APHIC DESIGNER
Jarom West DESIGNER
Paul Stevens
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Western Publications Association Winner, Best City & Metropolitan Magazine 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.
18
editor’s letter
You Don’t Have to Travel Far to Get Away.
T he SeptemberOctober issue
of Salt Lake magazine traditionally features “getaways”—recommended trips to places that take you away from your daily routine to experiences that might give you a new perspective on life. Sometimes, these places are far away—we just flew direct to London from SLC. But often, you can gain a fresh point of view much closer to home. In a way, that’s what Salt Lake magazine is all about: We explore our city’s culture and subcultures and suggest places to go, point out
people to pay attention to, events to attend and issues to talk about—in the hope that we can help you discover something new about your hometown or understand a fresh way to look at it. Ashley Szanter shows us that virtual reality is reality at THE VOID in Utah County. Glen Warchol introduces us to a couple of locals who are in the final weeks of what they call “The Neverending Hike.” Susan Lacke reminds us that art offers a lens to other cultures in her article on the Saudi art exhibit coming up at UMOCA. For this issue, our writers went to Laguna Beach, California; Boulder, Colorado; Spokane, Santa Fe and Boise— all cities that offer what we are often looking for: the best of both worlds. That is, city-sophisticated dining and entertainment with easy access to outdoor adventure. They are also all within driving distance—because the journey is part of the destination. Me? I drove all the way to Provo to take a yoga class with goats. And if you don’t think that doesn’t give you a fresh perspective, let’s talk. (I’m the one under the goat.)
PHOTO ADAM FINKLE
Mary Brown Malouf
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
PRICE REDUCED IN PARK MEADOWS
TWO HOME ESTATE ON OVER 2.5 ACRES 2300 Lucky John Drive, Park City 9 BD | 17 BA | 14,718 SF | $6,995,000 Marcie Davis 435.602.9577
MOUNTAIN MODERN WITH INCREDIBLE VIEWS 1468 April Mountain Drive, Park City 5 BD | 7 BA | 6,617 SF | $3,995,000 Nancy Tallman 435.901.0659
2-ACRE EQUESTRIAN ESTATE 10664 S Hidden Ridge Lane, Sandy 6 BD | 6 BA | 8,394 SF | $2,000,000 Jeff Sidwell/Chris Sidwell 801.550.1510
NEW MOUNTAIN CONTEMPORARY 1956 Saddlehorn, Park City 4 BD | 5 BA | 4,700 SF | $2,395,000 Michael Swan 435.659.1433
PRESTIGIOUS MILLCREEK HOME 2472 E Evergreen Avenue, Salt Lake City 4 BD | 5 BA | 7,115 SF | $1,499,000 Adam Kirkham/ Ryan Kirkham 801.450.1800 UNDER CONTRACT
EMIGRATION CANYON RETREAT 730 N Emigration Estates Road, Salt Lake City 5 BD | 5 BA | 6,500 SF | $970,000 Susan Poulin 801.244.5766
VIEWS, PRIVACY, AND SOLAR EFFICIENCY 3523 E 8740 S, Cottonwood Heights 3 BD | 2.5 BA | 3,373 SF | $689,900 Scott Simpson 801.550.9328
CAPTIVATING MODERN DESIGN 895 S Donner Circle #G, Salt Lake City 3 BD | 3 BA | 3,500 SF | $749,000 Laurel Simmons 801.718.4681
IMMACULATE HOLLADAY GEM 3002 Wailua Way, Holladay 5 BD | 3 BA | 4,309 SF | $659,000 Susan Deesing 801.971.2268
BEAUTIFUL BRIGHTON ESTATE LOTS 5328 N Rocky Road / 2244 W Boulder Drive, Midway 0.51 Acres / 0.52 Acres | $85,000 / $115,000 Ruth Drapkin 435.640.2604
View all of our listings at SummitSothebysRealty.com ©
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One taste is all it takes.
www.cuisineunlimited.com
Sous Vide Lamb Loin with Parmesan & Roasted Garlic Risotto, Wild Mushrooms & Pan Jus Reduction
21
Cheers.
the
hive
S
alt Lake magazine’s annual Farm to Glass Cocktail Contest, a celebration of our city’s culinary creativity, runs through the month of September—find details at saltlakemagazine.com. More than 24 local bartenders will be shaking up their best, each drink incorporating local ingredients. Your job? Taste the cocktails. Vote. Repeat. And then join us at the Winners Cocktail Party.
PEOPLE | TRENDS | TALK
By the Numbers . . . . . How To . . . . . . . . . . . . Beauty . . . . . . . . . . . . . Style . . . . . . . . . . . . . . Hot List . . . . . . . . . . . . Sport . . . . . . . . . . . . . . Legends . . . . . . . . . . . . Cheers . . . . . . . . . . . . . Chatter . . . . . . . . . . . . .
22 24 26 28 30 32 34 36 38
PHOTO: NATALIE SIMPSON
Alemexo’s entry in last year’s Cocktail Contest. (Check out their new cantina at 9th & 9th.)
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
22
the hive / BY THE NUMBERS
29:1
Public School Math Cheat Sheet BY GLEN WA RCHOL
Studentteacher ratio in Utah high schools
67Mi. Longest school bus route, from Navajo Reservation to San Juan High School.
49 NUMBER OF U.S. STATES AHEAD OF UTAH IN ANNUAL PERSTUDENT SPENDING ($6,500)
Best School District in Utah — PARK CITY
85% Utah high school graduation rate
600,000 K-12 STUDENTS STATEWIDE
18,000 STUDENTS ARE HOMESCHOOLED IN UTAH S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
NOTHING LIKE IT ANYWHERE NEW CITY CREEK PENTHOUSES
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Exquisite 27th-floor penthouses are newly completed atop Salt Lake’s finest downtown high-rise. These luxury homes boast breathtaking views, spacious living spaces and handcrafted designer finishes. As your year-round mountain valley home or vacation retreat, City Creek puts you close to everything you love to do.
Tour our designer models CityCreekLiving.com 801.240.8600
99 WEST
•
RICHARDS COURT
•
THE REGENT
Make a night of it While you’re downtown, grab dinner at Alamexo, Fireside on Regent or Bambara before the show, and drinks after at BTG, Bodega or the Rest—all within walking distance.
the hive / HOW TO
A Night at the Opera How to LEARN TO LOVE the opera BY CHRISTIE MARCY
T
he opera can be intimidating for first-timers. If you didn’t grow up attending regularly, odds are decent that everything you know about it you learned from the Marx Brothers and Looney Tunes. You’re in luck, because Salt Lake magazine is here to help you navigate the Utah Opera, opening its 40th season with La Bohème on October 7 and with celebrations of its ruby anniversary all season long. Buy tickets ahead of time. You’re not going to get the best seats in the house if you show up at the box office the night of the show. Perhaps it’s counterintuitive, but look for seats on the floor about halfway back. From that distance you can read the subtitles (on screens above and to the side of the stage) and still see the performers. If you’re too close to the front, you’ll have to choose between the two and miss something.
Class it up. No, you don’t need a mink stole to enjoy the arias—but embrace the fanciness of the occasion and dress accordingly.-
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
the singing, and nothing is going to spoil that. Worst-case scenario: The Utah Opera program will contain a synopsis, get there a bit early to read it. Or catch up during intermission.
Gentleman, if you must wear jeans, at least wear a tie, and ladies, this is the perfect time to show a little leg.
Location, location, location. Yes, the Utah Symphony calls Abravanel Hall home, but the Utah Opera is located at Capitol Theater. This means you can’t take a selfie with the Chihuly glass sculpture but you can park in the adjoining parking lot just to the east of the theater. Research. Because operas are rarely performed in English, it’s best to do a little research ahead of time on the storyline of the performance you’re seeing—utahopera.org has plenty of available resources, including a lecture at the theater one hour before curtain. Yes, it might spoil the ending—but you’re there for
No specs needed. Because of the size of Capitol Theater, theater opera glasses are not needed—but you can bring your own if you’re really itching to recreate Julia Robert’s iconic scene in Pretty Woman. Follow the crowd. Not sure when to clap? When to shout “Bravo!” and when to shout “Brava!”? No problem. Watch the folks around you for cues, and remember, it was everyone’s first time sometime—next time someone might be watching you. utahopera.org
PHOTO COURTESY OF UTAH OPERA
24
October 1 - 15, 2017
EAT MORE, PAY LESS Park City ‘Dine About’ for just $10 or $15 and $20 or $40 From October 1 -15 Park City area restaurants will feature two course lunches for $10 or $15 and three-course dinners for $20 or $40 per person. This is your chance to enjoy the variety of culinary options Park City has to offer – simply ask your server for the Dine About menu and enjoy.
Find us at › www.ParkCityRestaurants.com
Extend your stay ~ Stay Park City
From mountains to neighborhoods to nightlife, no one knows Park City quite like we do. With our vast selection of hand-picked accommodations, you’re sure to find the perfect place for you.
Visit › www.stayparkcity.com/restaurants-and-lodging
26
the hive / BEAUTY
Goat Yoga And yes, it’s as ADORABLE as it sounds. BY SUSAN LACKE
Goga classes meet in various locations around Utah County. Admission is $10, and all ages and skill levels are welcome. The goats are also available for private sessions, corporate team-building, bridal showers, and family reunions. For more information, visit GOGA LLC on Facebook or @gogaguys on Instagram.
C
onfession: when we first heard about goat yoga, we couldn’t help but scoff. People will make a fitness fad out of anything these days, won’t they? Still, we signed up for a class, expecting to get little more than fodder for jokes from the experience. And we loved it. We can’t believe we’re actually printing these words, but there it is: We love goat yoga. The adorable concept, in which yogis cycle through asanas while tiny goats scamper about, has gained a robust following from the most unlikely of followers: people who absolutely hate yoga. The mind-changing power of goat yoga, or Goga, is a surprise to many new converts, but not to local founders Derek Westover and Benson Richardson. “It’s hard not to be happy around them,” says Richardson, who, like Westover, grew up with goats on his family farm. “They can make anything fun.” Anything, including the typically staid practice of yoga. Instead of bored yawns and furtive glances at the clock, Goga is filled with giggles. In any given pose, one goat may be climbing the back of one participant while another curls up for a nap on the corner of someone’s yoga mat. Still other goats jump through the rows of warrior poses and playfully headbutt each other mid-air. It’s so endearing, it’s distracting—you simply forget you are doing mind-numbing yoga. Though most come for the entertainment value and epic selfies (participants are given 20 minutes after class to pose with the goats), Westover says they’re still gaining all the health and happiness of a traditional yoga class. “Yoga has so many proven benefits for physical and mental health; so does animal therapy,” says Westover. “Why not get both?”
PHOTO ADAM FINKLE
Go for Goats.
PHOTO: PHOTO:HUNTER HUNTERDOUGLAS DOUGLAS
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the hive / STYLE
Expert Tips ALEXANDRA POWELL, TUMI’s manager at City Creek Center, has some packing pro tips for every traveler. Whether you rack up frequent flyer miles or are a roadtripper, we can all use some packing advice. Powell recommends “keeping like pieces together” and “saving space by rolling your clothes tightly.” Always “try to plan your daily outfits ahead of time.” For the business traveler, try “turning your blazers inside out to prevent wrinkling.” Thinking ahead? Great! Just remember “cosmetic and/or toiletry bags should be packed last,” says Powell.
Carry All Yes, you can TAKE IT WITH YOU. 1. Macy’s at Fashion Place, Patricia Nash Milano Large Overnighter, $299, www.macys. com 2. Namedroppers, MCM large travel bag, $500, www.shopnamedroppers.com 3. TUMI at City Creek Center, 19 Degree Aluminum, International carry on, matte black, $995, www.tumi.com 4. O.C. Tanner Jewelers, White Wing Duffle, $270, www. octannerjewelers.com 5. Cotopaxi at City Creek Center, Ailpa 35L travel pack, $170, www.cotopaxi.com 6. Namedroppers, Louis Vuitton rolling suitcase, $1,997, www.shopnamedroppers.com 3
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the hive / HOT LIST
Big Names, Bright Lights Your guide to must-see NATIONAL TOURS BY ASHLEY SZANTER & CHRISTIE MARCY
JANET JACKSON
Smoothies While Santana thinks they have cornered the market on all things smooth, that’s not stopping Florida George Line from visiting Salt Lake City on their 2017 Smooth Tour. This country duo won’t be performing alone; they’ve brought Nelly and Chris Lane along with them. Sept. 29, USANA Amphitheatre, 5150 Upper Ridge Rd., West Valley City, 801-4175343, smithstix.com
IMAGINE DRAGONS
Imagine Dragons may be one of the hottest bands in American rock music, but they’ll always be Utah boys at heart. Hailing from the rapidly evolving Provo music scene, the “Radioactive” energy
these guys bring to every performance will transform how you experience their songs. Oct. 13, USANA Amphitheatre, 5150 Upper Ridge Rd., West Valley City, 801-417-5343, smithstix.com
Singer. Songwriter. Actress. Triplethreat Janet Jackson has sold over 100 million records and holds the record for number-one hits by a female artist. The youngest member of the Jackson family is likely the soundtrack to your childhood and perhaps even a personal fashion icon. And she’s known for her elaborate stage shows. Go on, join the rhythm nation. Oct. 16, Vivint Smart Home Arena, 301 W. South Temple, 801-4678499, smithstix.com
HUEY LEWIS AND THE NEWS
The heart of rock and roll is still beating in Cleveland, Detroit and, apparently, Salt Lake, when Huey Lewis and the News hits the stage at the Eccles. Yes, they’re an ‘80s pop band, but you know the words to all the songs, and when you sing along, keep in mind that it’s hip to be square. Oct. 19, Eccles Theater, 131 Main St., SLC, 801-355-2787, arttix.org
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
Presenting Sponsor
NOW OPEN Plan your visit and purchase tickets at nhmu.utah.edu/vikings
Major Sponsors Meldrum Foundation My Good Fund Rio Tinto Kennecott Institutional Support
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the hive / SPORTS
On the Cutting Edge Enliven date night with an evening of AXE THROWING.
Harp & Hound Once you’ve worked up an appetite throwing axes, visit Harp & Hound for great drinks, excellent pub food and live music into the wee hours. Don’t forget the baconcheese fries! www. harpandhound.com
erhaps you’ve already seen axe-throwing videos, but, if you haven’t, trust me when I say that hurling axes is not just for Vikings. Social Axe Throwing in Ogden can turn even the most peaceable novice into an enthusiastic axe chucker in just one session. Co-owner Brayden Floyd wants to make this lumberjack sport your favorite social outing—or, he hopes, “the new date-night idea.” Who throws axes? Before deciding that you aren’t the axe-hefting type, know that this sport is for just about anyone. Beyond Social Axe’s 15-year-old minimum, the demographics might surprise you. “We’ve had a majority of women so far,” says Floyd, including two 60-year-old women who threw for the full two hours. A man in a wheelchair also took a shine to the sport. Floyd’s advice for first timers? “Don’t be scared. It’s way easier than you think.” Just don’t forget to wear closed-toe shoes. Throwing axes with accuracy is an unexpectedly satisfying upper body workout. Social Axe provides all throwers with a safety demonstration and personalized coaching to make sure you can hit the target regardless of height, strength or experience. Coaches, like Vicky Galasso, give pointers throughout your session and will host your social event. Yes, you can throw an axe-throwing party! You can go alone, but Floyd encourages bringing a group for their Main Event—a two-hour experience where you learn throwing techniques, then compete against your friends. Groups vary from 8-16 people but can be as big as 30. Social Axe even hosts professional-development and team-building events for businesses looking for a motivational retreat. Learn your throwing strengths with the 2.5-pound standard axe, great for beginners, then move on to the lighter hatchet. Cap off the event by throwing the four-foot fireman’s axe or the double-headed axe to really channel your inner warrior.
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PHOTO ADAM FINKLE
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BY ASHLEY SZANTER
Every Friday night ABC4 Utah BLITZES the state for the best HIGH SCHOOL FOOTBALL COVERAGE. Join Dana Greene and Wesley Ruff Fridays on ABC4 Utah News at 10pm for state-wide highlights and scores of the week’s games.
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WEATHER
the hive / LEGENDS
I HAVE SOMETHING AMAZON DOESN’T HAVE, SO THAT’S COOL. –KEVIN KIRK
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Heavy Metal Shop 30 years of PEDDLIN’ EVIL BY CHRISTIE MARCY
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n 1987 Kevin Kirk saw a need in the Salt Lake music scene, so he shuttered his record store in Sandy and opened a new one on State Street—this time with a name that told potential customers all they needed to know: The Heavy Metal Shop. “Salt Lake has always been a big metal town,” Kirk says. “Salt Lake needed something like this.” Equipped with a logo designed by a customer and a tagline that Kirk originally wrote for a SLUG advertisement, a merchandising enterprise was born. In fact, hardly a day goes by that Kirk isn’t selling Heavy Metal Shop merchandise out of his tiny downtown store—the buyers are locals, traveling bands, tourists and people from around the world, thanks to his online marketplace and the star power of the musicians who wear the Heavy Metal Shop gear. The walls of The Heavy Metal Shop are adorned with photos of famous faces wearing T-shirts with the iconic skull logo—from Alice Cooper to Ryan Adams—and the sale of the merchandise is what keeps Kirk in business. “I have something Amazon doesn’t have, so that’s cool,” Kirk jokes. “I didn’t plan it that way, so that’s probably why it worked out.” Despite the shop’s name, Kirk’s tastes aren’t just metal, as a quick flip through the records he sells in the store will reveal. When asked about his enthusiastic support of alt-country band
Drive-By Truckers, Kirks explains there’s not as much distance between alt-country and metal as you might think. “I like Alice Cooper and Cheap Trick and the Ramones, too, though. I don’t know anyone who doesn’t like them and I wouldn’t want to.” The Heavy Metal Shop has become a destination for music artists seeking in-store venues, too. Kirk says he’s picky about what acts he allows to play on the stage behind the counter at the store. “I’m a big fan—it’s not like I’m making a bunch of money. I’m more of a fan than a businessman.” Even though the shop turned 30 this summer, “I’m still having fun,” Kirk says with a smile on his face. “I just love music.” Heavy Metal Shop: 63 Exchange Place, SLC, 801-467-7071, heavymetalshop.com
PHOTO ADAM FINKLE
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the hive / CHEERS
Whiskey Wise LOCAL GROUP seeks to educate, imbibe. BY CHRISTIE MARCY
W You can find Thompson’s group, and information about group meet-ups, by searching for “Whiskey Drinker’s Union: Local 801” on Facebook.com.
ho says you can’t get a drink in Utah? Not the a local whiskey-lovers group Whiskey Drinkers Union: Utah Local 801, co-founded by Jeff Thompson. “My friend Jim and I are part of a bunch of national whiskey groups, so we’d see all these other people getting together and buying barrels and networking about whiskey and trading bottles,” Thompson says. “I created a group and I invited four people and everyone invited their friends and then friends of friends showed up.” The group of over 300 has a home on Facebook, where they compare
notes on spirits, share liquorrelated news, learn how to navigate the arcane rules of the DABC and brag about the varieties of booze they’ve tasted. The group is also real-world active—Thompson and his co-founders schedule monthly events ranging from in-home tastings to tours of local distilleries. Though the word “whiskey” is in the group’s name, Thompson is clear that the club is about all liquor, with a focus on local spirit-makers. “We have a bunch of bourbon nerds. We have a bunch of Scotch nerds. We have people who like whiskey but know nothing about
it,” says Thompson, who puts a premium on educating the members of his group. “I host tastings and we’ll go through how it’s made and its history.” A little education goes a long way in appreciating spirits, he says. “There are people who come to our events and they say ‘Oh, whiskey is OK.’ But when you put a glass of Scotch neat in front of them and you teach them how to drink it— you sip it, you roll it around in your mouth, that whole thing—they aren’t saying, ‘This is gross and it tastes like fire’ anymore. They come around.” And to that end, Thompson says, “we’re just trying to build the culture of whiskey here.”
PHOTO ADAM FINKLE
Jeff Thompson (left) and Jim Thurnau (right) are the founders of the Whiskey Drinkers Union
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the hive / CHATTER
WEIRD UTAH
The Mighty Pen
It’s illegal in Utah to do a rain dance.
Left: O.C. Tanner Jewelers, David Oscarson Pen, $5,400, www.octannerjewelers.com
No one writes with a pen anymore—unless it’s VERY IMPORTANT—so who wants one unless it’s VERY COOL? We want these pens. All we need now is something to sign.
PHOTO ADAM FINKLE
Though it would be consistent with our dumb liquor laws, it’s only a myth. Yes, it is illegal for private citizens to “perform services as a weather modifier,” but that applies to things like cloud seeding, so it’s unlikely you’ll get busted for a Rain Rhumba. And Salt Lake International Airport learned seeding clouds to clear fog was a failure. But, with climate change, both cloud seeding and precip pirouettes may see a comeback.
Right: Tabula Rasa, Mont Blanc Solitaire Martelé Sterling Silver Fountain Pen, $1,565, www. tabularasastationers.com
In the Fast Lane SL mag editor writes of competition, pain and friendship.
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Susan Lacke is a Utah college instructor and writer (her work appears regularly in Salt Lake magazine). But that’s just to fund her passion as a triathlete. In Life’s Too Short to Go So F*cking Slow: Lessons from an Epic Friendship That Went the Distance, Lacke chronicles a 10-year friendship with Carlos Nunez, a fierce triathlete who transformed her
from an overweight, pack-a-day smoker into an endurance-race competitor. In his own race against cancer, Carlos, a relentless competitor, crossed the ultimate finish line with courage, grace and love. The book cements Lacke’s reputation as the storyteller of endurance sports. VeloPress, due in book stores or on Amazon in late October.
39 A PSA about Pumpkin Spice
We asked three Salt Lakers, “What is your favorite Halloween costume?” For the one night a year we can all be something wicked. Here are three locals’ favorite (even homemade) outfits.
“I like my Robin costume because it’s cute, comfortable, and everyone recognizes the character. Plus, there are usually other people in Batman or Joker costumes walking around, and it’s fun to take pictures with them.” —EMILY LANE, COSTUMER AND ONEEMILYS SOCIAL MEDIA PERSONALITY
“This 18th century dress is epic
and fun but also challenging to wear because its huge pannier [hoop petticoat] makes it impossible to drive, ride in a car and squeeze through some doors. Plus, I run the risk of knocking things off tables. This costume is a publicity piece I built in 2013 and wore when I presented the award for best costume designer at the Filmed in Utah Awards show.” — JEN MCGREW, CO-OWNER
MCGREW STUDIOS, SALT LAKE CITY
“It’s my favorite because it looks cool, and he’s strong. I can have Hulk fists!”
—BRADLEY BARNUM, 5, RECENT PRESCHOOL GRADUATE
‘Tis the season for the scourge of seasonings.
Of course, it’s all Starbucks’ fault. The wild popularity of their ridiculous Pumpkin Spice Latte inspired everyone else to go all pumpkin spice. Cinnamon, allspice, cloves, nutmeg and ginger are the spices commonly used in pumpkin pie. See recipe below. Pumpkin requires lots of spices because by itself, it has very little flavor. By itself, it couldn’t be used to flavor anything at all. But cinnamon, allspice, cloves, nutmeg and ginger are also essential to speculaas (spice cookies), gingerbread, chai, apple pie and, if you add a generous amount of black pepper, Lebanese spice mix. So why “pumpkin” spice latte caught on, I don’t know. I do know that the number of pumpkin spice flavored products is absurd. Kale chips. Potato chips. Biscotti. Pepperidge Farm Milano Cookies. Yogurt. Chocolate truffles. Matcha. Granola. Popcorn. Lip balm. Liqueur. MAKE SOME YOURSELF and see if pumpkin spice popcorn is really a good thing or an abomination. Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice and 1½ teaspoons ground cloves. Add to anything, apparently.
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state wide
Big Bird Plays Hard Ball General Manager James Morgese seeks JOURNALISTIC DISTANCE from the KUED's benefactors. BY GLEN WA RCHOL
KUED’s General Manager James
MAKING KUED GO $4 million (Private contributions)
+ $1.9 million (Federal grants)
+ $2.5 million (State funding)
+ $2.5 million (Various)
= $11 million total budget Detailed informaton available at KUED.org
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Morgese sits behind his desk in the Eccles Broadcast Center at the University of Utah with a plush Arthur doll gazing on from a shelf. The sprawling glass-walled building was funded by an influential Utah family—hence the name. Morgese is discussing the challenges of producing credible journalism at a station that is so obviously beholden to powerful donors and state funding. “There are all kinds of pitfalls in this business— you have to be very careful about any undue influence on the content of the program,” says Morgese, who joined KUED in 2013. “We really have to be careful.” Especially now, as KUED, along with the Corporation for Public Broadcasting, faces an all-out attack from the political right. Last spring, President Donald Trump, who overwhelmingly carried the state of Utah, called for an end to government funding of arts-and-culture organizations including the CPB, which receives $445 million in federal funding (0.01 percent of the U.S. $3.9 trillion budget). Trump vowed to eliminate all funding for the CPB, which supports Public Broadcasting Service and National Public
Radio, not to mention Morgese's officemate, Arthur. The threatened cuts would come in October. Federal money, by the way, accounts for only 7 percent of PBS’s budget—most support comes from contributions. Ironically in archconservative Utah, public broadcasting, a form of socialism, is beloved because of its preschool programming in a state that spends very little on early education. “I was stunned last year when the Legislature unanimously passed a proclamation praising public broadcasting,” Morgese says. “KUER just started a 24-7 kids channel. Nobody does kids like we do.” That praise, of course, might also mean that KUED isn’t doing enough hard-hitting publicaffairs programs to draw the ire of Utah’s politicians or the station’s donors. Viewers clearly love KUED’s nostalgic documentaries, like Lagoon: Rock and Rollercoasters and its sepia-toned Brigham Street and cinematic celebrations of Utah’s natural beauty. It’s the station’s mission to address edgy issues that keeps Morgese up at night. And trouble may be ahead—the station is working on an in-depth program about public lands, including the controversial Bears Ears National
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PHOTO: ADAM FINKLE
James Morgese
Monument that Utah’s conservative political leadership, including the governor, the Legislature and the entire congressional delegation, are pressing the Trump administration to roll back. This kind of hot-button coverage could easily suck KUED into the ongoing debate of so-called fake news and denunciations of “elite” media. A more nuanced and tangled problem for Morgese is protecting the station’s integrity when it digs into issues that might bruise the station’s sensitive benefactors. A case in point is the controversial
firing of Univerity of Utah Medical School President Vivian Lee after the U fired Huntsman Cancer Institute CEO Mary Beckerle. The fiasco peaked with campus demonstrations and a vindictive attack on Lee by billionaire Jon Huntsman Sr. The Machiavellian power struggle behind Lee’s firing and the hunt for her replacement is a story that cries out for explanatory journalism from a trusted source (think: PBS’s Frontline). But Morgese admits it would be a touchy story for KUED to tell because it would require investigating the university itself—which technically owns KUED—and the Huntsman clan, who control the state’s largest daily newspaper, and whose patriarch doesn’t hesitate to exact vengeance on perceived foes. “That was pretty big [the Lee saga]—somebody has to do something on it,” Morgese says. Such public-affairs coverage challenges the distance between public stations and their funders, he says. KUED took a credibility hit after a 2014 documentary on the Wasatch Front’s deadly air pollution The Air We Breathe. It leaned heavily on state sources for its science. Morgese had arrived at the station a week after it aired and was confronted by clean-air activists complaining the documentary pandered to the conservative Legislature and Gov. Gary Herbert’s industry-friendly administration. “We outsourced journalism to an independent contractor,” says Morgese. “I will not do that again. Journalism will be internal so we can watch over it.” KUED may take another run at the air-quality issue—if it can get independent research, he says. Because the relationship between public stations and their supporting universities and large donors is a perennial problem, Morgese says he would like to see the Legislature provide some guidelines to protect KUED’s independence from U of U administrators. “Somebody’s got to step up at the next Legislature and fix this somehow,” he says. “There has to be an arm’s length distance between the funders and the institution. There are some very wealthy, important people in the community who step up large and most of them respect the fact we are professionals and know what we are doing. But others don’t.”
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the
biz
PHOTO CREDIT ADAM FINKLE
PEOPLE | IDEAS | MONEY
Marli Corbett and Mikelle Cox from THE VOID suit up to enter another dimension.
VOID goes global . . . . . 44 Unicorn poop is golden 45
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
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the biz
Jamey Anthony, Marli Corbett, David Cox and Mikelle Cox are ready to experience THE VOID.
The Business of Virtual Reality THE VOID pioneers immersive VR technology.
At-home virtual reality systems are available, but pricey. The HTC VIVE will set you back $799 while the OCULUS RIFT comes across as a steal for $600.
New York City. Dubai. Toronto. Lindon. As in Lindon, Utah? These cities all host THE VOID’s immersive virtual reality experience. Enthusiasts may have already tried VR technology at home with HTC Vive or Oculus Rift, but THE VOID is on the forefront of revolutionizing a multi-sensory VR experience— sight, hearing, smell and touch. Chief Operating Officer and President Kari St. John works at THE VOID’s headquarters in Lindon—little more than an exit off Interstate 15 in Utah County. It’s an odd location for a company Time and Forbes hail as a VR leader. “We’re experience-builders. We provide people with opportunities to explore places that otherwise they couldn’t explore,” says St. John, adding, “Ultimately, we’re storytellers.”
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And their facility tells quite a story. Seemingly plucked out of Silicon Valley, the post-industrial mansion houses engineers and designers who craft THE VOID’s worlds. St. John explains, “THE VOID creates those immersive worlds by mapping digital worlds on physical space, so you can touch and feel and become part of that environment.” I am prohibited from discussing VOID technology, but I don’t think I’ll get in legal trouble saying the Ghostbusters Dimension VR experience is quite trippy. I’ve tried at-home VR systems before, but this was an entirely different experience that allowed me to touch objects in virtual worlds, feel temperature changes and breezes when I was “outside,” fear the 12-story heights I looked down and
even experience the scent of freshly roasted marshmallows after defeating the iconic Stay Puft marshmallow villain. St. John nails it when he says, “Grownups go in, kids come out.” VOID’s Lindon facility uses its neighbors in developing its VR. “We consider ourselves part of the community . . . [locals] get to be part of where we go from here,” says St. John. Each time THE VOID develops a new VR world, locals participate through beta testing before the tech opens to the public. “We’re just at the tip of where this tech is going.” Tickets are $25 per person for 10 to 15 minutes of VR. If that doesn’t seem like a great entertainment value, remember— you’re pioneering cutting-edge technology. www.thevoid.com
PHOTOS COURTESY OF HARMON BROTHERS
BY ASHLEY SZANTER
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Crass is Cash PROVO-BASED HARMON BROTHERS make gold from unicorn poop. BY GLEN WA RCHOL
PHOTOS COURTESY OF HARMON BROTHERS
To the sound of a flushing toilet, a well-dressed and coifed woman, demurely perched on a commode, announces in a proper British accent: “You won’t believe the mother lode I just dropped.” If you’re offended or grossed out, you probably aren’t a Poo-Pourri target customer. But 50 million other viewers find the earthy sales pitch hilarious and line up digitally to buy the toilet deodorizer. The creative genius behind the cleverly uncouth Internet ads for Poo-Pourri, Squatty Potty (a footstool that allegedly eases constipation) and Orabrush (scrapes scum off your tongue) is Provo’s Harmon Brothers agency that has been hailed by Bloomberg, Wall Street Journal and Forbes. Creative Director Daniel Harmon says they are exploiting a new cultural openess. “What we have done is captured creatively how people talk about taboo subjects in friendly conversations,” Harmon says. “It’s tapping into something that culturally already exists. We are successfully navigating the place between tact and too far.” The brothers developed their sales and earthy humor skills as kids in Idaho. “We sold potatoes door-to-door,” says Harmon. And because they worked on farms, “we had a crap-as-a-partof-life mentality.”
The agency has become so successful new clients must pitch them. “For us, it’s not just, ‘Do you have money? You’re on!’” Harmon says. “We have more of an endorsement mentality—we sell best what we believe in.” Even then, “there are places we will never go,” Harmon says. “You don’t find us swearing in our ads—unless you consider ‘crap’ a swear word.” Harmon Brothers does market non-bodily-function products. Last summer they launched Logan-based Camp
Chef’s barbecue grill line—a step up the digestive tract, so to speak. The ads include the trademark Harmon Brothers wit, minus the scatological word play. Still, Harmon Brothers will likely be best remembered for the Web ads that made toilet talk cool. “We’ve heard of 14-year-old girls asking their parents for a Squatty Potty for Christmas,” Harmon says. “It’s a little weird.”
Potty-Mouth Pioneers MEDIEVAL DUCHESS ON TOILET DEODORIZER: “Before, when I released the Kraken, a woodland creature died.” ELIZABETHAN TROUBADOR ENDORSING TOILET SPRAY : “Beautiful as a Monet masterpiece, if Monet was a magical farting unicorn.” TROUBADOUR: “You may be thinking, ‘Do I have to pay for a rainbow? Can’t I just fart through a prism? No, you can’t. That would really hurt.”
WE’VE CAPTURED CREATIVELY HOW PEOPLE TALK ABOUT TABOO SUBJECTS. –DANIEL HARMON
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SUNDANCE SKI- IN/OUT
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his home is, without a doubt, the most spectacular estate in Sundance. In a resort where ski-in/ski-out is a rare luxury, this residence offers the most prestigious location on the mountain. Ski directly into your aprés ski room (equipped w/ wood burning fireplace & wet bar) and out onto a wide run with Mount Timpanogos displaying an impressive backdrop. The subterranean wine cellar offers the full experience for any tasting. The builder, architect, & visionary behind this French monastery-inspired ski chalet travels across the world in search of long forgotten & under appreciated works of art & antiques. He then salvages the priceless articles & incorporates every piece into his builds. One would be hard pressed to find a new home of higher quality, let alone a residence of such unique splendor. Offered at $9,000,000
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Park City | Deer Valley | Wasatch | Eden | St. George | San Francisco | Sausalito | Lake Tahoe | Truckee Laguna Beach | Long Beach | Newport Beach | Healdsburg | Belmont Shore ©2017 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principals of the Fair Housing Act. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing.
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TRAVEL | OUTDOORS
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Worth a Trip
NO CAR? In California? That’s a roger. Laguna is amazingly walkable considering that it’s in the heart of car-dependent Orange County. Visit Laguna Beach (visitlagunabeach.com) has created an honest-to-gosh working smartphone app (visitlagunabeach.com/ plan/app/, iOS, Android) that shows the real-time location of the free trolley’s stops. This, coupled with an Uber or Lyft ride from the airport (about $30 each way) and some good walking shoes make it unnecessary to rent a car.
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Good Vibrations Laguna Beach’s DREAMY scene awaits. BY JEREMY PUGH
Laguna Beach, California, is track one, side one of The Beach Boys’ Pet Sounds. It is the silhouette of a tousle-haired blond emerging from the surf, with a board under his arm as the sun sets. It is crashing waves, calling California gulls and barking sea lions out on the rocks, it’s ice cream on the beach, girls on bikes, fish tacos and Dr. Seussical aloe blooms blossoming amid the bungalows.
It is Southern California incarnate. And the whole dreamy, creamy scene is just a 25-minute Uber ride from John Wayne Airport, which is an hour flight from Salt Lake City, which means you are basically 2.5 hours away from throwing your shoes and socks off and rolling up your pant legs to go run into those crashing waves. As Brian Wilson’s immortal koan implores, “Wouldn’t it be nice?”
49 LAGUNA BEACH IS TRACK ONE, SIDE ONE OF THE BEACH BOYS’ PET SOUNDS.
PHOTOS COURTESY OF ‘VISIT LAGUNA’
A WALKABLE REFUGE
It seems strange that Laguna even exists amid the inland sprawl of Orange County. But in the 1960s, the town’s acid-addled mothers and fathers had the foresight to decree a conservation easement to protect the hills above the crashing waves, ensuring that the march of sprawl would be curbed at the entrance to Laguna Canyon. Farther back in time, the town’s roots sprang from a bent group of bohemian weekenders who came to play and chose to stay. Laguna’s isolation and its scenic beauty attracted plein air painters in the 1920s, and filmmakers and photographers. Those early escapists built studios, summer cottages and dream homes (Laguna is home to more than 700 historically and
architecturally significant buildings) and conjured a town known for its emphasis on whiling away the days in languid creativity. Filled with public art, galleries and museums all on a gorgeous strand of grade-A California beach, the walkable town is a world away from the traffic and strip-mall awfulness in the rest of Orange County.
NEIGHBORHOODS
There are two historic Laguna neighborhoods, Laguna north and south. The northern hood is one of the town’s oldest. Originally subdivided in 1906, it boomed in the 1920s—see all the Craftsman-style bungalows. South Laguna grew around a resort near Arch Beach. The hotel failed but the summer cottages and beach houses that
grew around it are renowned for their individuality and variety. Both areas are served by the town’s free trolley service, and the Laguna Historical Society (278 Ocean Ave., Laguna Beach, 949-497-6834, lagunabeachhistory.org) publishes a walking tour that, coupled with the friendly trolley drivers, serves as a hop-on, hop-off education in Laguna’s architectural treasures. In the 1940s, silver-screen legend Bette Davis lived in a Tudor-style home (1991 Ocean Way) in Laguna’s Wood’s Cove Neighborhood. She reportedly read the script for All About Eve—a film that led to an Academy Award nomination—in this house, presumably, gazing out to sea with those famous eyes. The Laguna Art Museum (307 Cliff Dr. 949-494-8971, lagunaartmuseum.org) focuses on California artists. It’s next door to Las Brisas restaurant (see below) if you fancy a post-museum cocktail with a panoramic view of Laguna’s beachfront.
DINING SIMPLE AND FINE
The morning meal in a surf town is truly the most important meal of the day. Start with the fresh and organic offerings at Zinc Café and Market (350 Ocean Ave., 949-494-6302, zinccafe.com) where you can pound a protein drink alongside low-carb options or throw caution to the wind and get the avocado toast. Get yourself a mess of eggs, bacon and potatoes at the Orange Inn (703 South Coast Hwy., 949-494-6085,
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TO BED Located right on the beach (and by “right on” we mean the back gate is at the high-tide mark), Sunset Villas is a full-suite, extended-stay property that will make you feel like a local (683 Sleepy Hollow Ln., 888-845-5271, sunsetcove.com). There’s a Ralph’s grocery store across the road to stock up on provisions to cook in your full kitchen, and then there’s the floor-to-ceiling windows overlooking the oh-so-close ocean. For a classic Laguna hotel experience, enjoy a dose of old-Hollywood glamour at La Casa del Camino (1289 South Coast Hwy., 949-4976029, lacasadelcamino. com). The Spanish-style hotel has played host to the hoi polloi since 1929 but has kept up with the times with clean, modern rooms. For a beach-side boutique experience complete with killer views, try The Inn at Laguna Beach (211 North Pacific Coast Hwy., 800-544-4479, innatlagunabeach.com).
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The Sawdust Art Faire, a permanent, year round artists’ market, is the heart of Laguna’s Art District.
cafelagunabeachca.com). For the ultimate beach-town brunch, don’t miss Las Brisas (361 Cliff Dr. 949-497-5434, lasbrisaslagunabeach. com). Stunning views of the beach are made better with Bloody Marys. For lunch, keep it simple with fresh fish tacos at Taco Locos (640 South Coast Hwy., 949-497-1635, tacoloco.net) or nibble on light, pan-Asian small plates at Another Kind Café (793 Laguna Canyon Rd., 949-715-9688, anotherkindcafe.com). And be sure to include on your dining itinerary Driftwood Kitchen, where Chef Rainer Schwarz is plating some of the finest California Coastal cuisine in the state (619 Sleepy Hollow Ln., 949-715-7700, driftwoodkitchen.com).
PLACES TO PLAY
Wake up to your first morning in paradise with Laughter Club Yoga on Main Beach (107 South Coast Hwy., lyinstitute.org/the-laughter-clubexperience). The free, daily yoga session (BYO-mat) will center you to get you ready for a surfing adventure. But the waves, it should be noted, aren’t for amateurs. Take a lesson. LaVida Laguna (1257 South Coast Hwy 949-275-7544, lavidalaguna.com) offers two-hour sessions to
get you started. But honestly, surfing is hard! And a little scary. Another option for ocean play is to rent a stand-up paddle board from Costa Azul (689 South Coast Hwy., 949-497-1423, casurfnpaddle.com). Consider a sea kayak tour with LaVida Laguna, who will guide you up the coast and narrate Laguna history (and tell you which mega-millionaire lives in which mansion—Beiber just bought a party pad). More of a land person? The hills above Laguna are riddled with single-track mountain biking trails. Stop by Laguna Cyclery for rentals and trail advice (240 Thalia St., 949-494-1522, lagunabeachcyclery.com). If observing the waves from a beach chair is more your style, make it exciting and watch some of the world’s best amateur and pro skim boarders (the sport was invented in Laguna) at 1,000 Steps Beach (31972 Pacific Coast Hwy.)—named for the steep staircase access that feels like 1,000 steps but is only an actual 225. Note: 1,000 Steps Beach is beautiful but the shore break that makes it perfect for young, athletic skim boarders makes it exceedingly dangerous for you. Finally, do not. Miss. The. Sunset.
ELEVATE YOUR GAME. GOLF STAY & PLAY PACKAGES AVAILABLE CALL (800) 786-8259 FOR MORE INFORMATION.
The
Unbeaten - PATH -
SUNVALLEY.COM/SUMMER
GREAT GETAWAYS FALL 2017
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ZION NATIONAL PARK PLEIN AIR ART INVITATIONAL November 6-12, 2017
Activities:
Zion Natl Park Forever Project Springdale, Utah zionpark.org 435-772-3264
Every week is a magnificent week in Zion National Park. But one stands above them all each year as 24 of the country’s finest landscape artists are invited to paint and interact with visitors in Zion Canyon. During the week of November 6-12, 2017, painters and visitors will celebrate the historic role art played in the creation of the park. This year’s ninth annual Plein Air Art Invitational in Zion National Park is hosted by the park’s long-standing non-profit partner now known as the Zion Natl Park Forever Project. The event is designed to inspire and educate visitors, as well as raise significant funds for the future of the park. Among this year’s selected artists are several long-standing favorites, a few who have been away for a while, as well as seven brand new artists to the event. There are 17 oil painters on this year’s slate, three watercolor artists, one who works in acrylic, and three pastel artists. This year’s featured artist, selected as last year’s Foundation Award Winner, is James McGrew, from California. McGrew’s painting,
“Eternal Majesty” appears in all of this year’s promotional materials, as well as an exclusive event t-shirt and poster. Each artist submits two studio paintings which will hang in the Zion Human History Museum beginning September 1 through the end of Plein Air Week in November. The studio paintings are on sale as soon as they are hung. The plein air paintings produced onsite during the week will go on sale Friday evening, November 10, at an invitation only preview event for art buyers. Then, beginning Saturday morning at 9 am, the show and sale opens to the public and will remain open, 9 am to 5 pm through November 12, 2017. As has become tradition, each artist will give a free one-hour painting demonstration during the week. The Monday and Tuesday demonstration will be on the patio of the Zion Human History Museum. The Wednesday and Thursday demonstrations will be up-canyon at The Grotto. Visitors may also interact with artists throughout the week as they paint at
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various locations in the canyon. Saturday of Plein Air Week has become one of the most fascinating days of the year in the park as all 24 artists participate in a Paint Out and sale which is held up-canyon on the lawn of the Zion Lodge. Between 11 am and 2 pm, visitors may watch each of the artists paint in fairly close proximity and if their heart settles on a particular painting, they can put their name on it and claim it for purchase, even before it is completed. In the meantime, a silent auction of the paintings produced for the demonstrations during the week will be ongoing in the Lodge Auditorium. When the bell rings, each painting will go to the highest bidder on the bid sheet. This year’s event will also feature a special slate of free lectures on Tuesday, Wednesday and Thursday evenings. If you can only spend a few days, or even one day, in Zion National Park this year, make plans for that visit in early November when the air is crisp, the leaves are golden, and the artists are at work.
THE INN AT 500 CAPITOL
BOISE IDAHO The Inn at 500 Capitol, located in the heart of downtown Boise, Idaho, is the upscale boutique hotel where pride of place, exceptional service, and thoughtful details come together to create a truly unique experience. With convenient proximity to outdoor recreation, standout culinary experiences, and cultural activities, it is the ideal destination for your next getaway. A VERY SPECIAL BOUTIQUE HOTEL. ■ R ichard’s Restaurant: enjoy contemporary Italian cuisine from James Beard nominee Chef Richard Langston, in the privacy of your guest-room or in the restaurant adjacent to the hotel lobby. Chef Langston and his staff share a culinary philosophy that celebrates the integrity of ingredients, sourced locally when possible, and prepared simply to showcase the natural flavors of the products.
of the city such as gourmet donuts, handcrafted chocolates, farm to fork restaurants and lively gastro-pubs.
Amenities and nearby activities:
■ Y ear-round outdoor adventures can be found 30 minutes from the Inn at 500 Capitol at Bogus Basin: the local winter ski and sled hill, and summer mountain biking and hiking hill.
■ T he Boise Art Museum provides a delightful sensory experience for the whole family. BAM offers exhibitions, collections, interpretive strategies, and educational programming. On the short walk over from the hotel, swing through Julia Davis Park and enjoy the rose garden.
■ R ecreation is abundant throughout the four seasons with access to the Boise Foothills: the gateway to various hiking, biking, and running trails. Hop on a complimentary cruiser bike from the Inn and enjoy a ride along the Greenbelt, which offers a 25 mile paved pathway along the Boise River.
■ D owntown Boise offers a wide array of culinary and retail experiences within walking distance from the Inn at 500 Capitol. Surrounded by unique, local retail shops, visitors can sample tastes
■ E xtend your getaway: visit the Inn at 500 Capitol’s sister hotel, the Inn at 5th, in Eugene, Oregon and experience a 4 diamond boutique hotel ranked one of the best hotels in the nation on Trip Advisor. www.innat5th.com
500 S. Capitol Blvd, Boise, ID 83702 208-227-0500 innat500.com SPECIAL ADVERTISING SECTION
Welcome to the nearest faraway place to enjoy sunshine, world-class golf, scenic outdoor recreation, exciting resort/casino destinations, fine dining and celebrated community events inside a haven of small town values. Nearby activities:
■ M esquite Hot Air Balloon Festival: The already picturesque skies above Mesquite blossom every January with the color and flair of avid balloonists from across North America. Spectators enjoy morning balloon launches, a Hot Air Balloon Night Glow event, free showroom entertainment and champagne tasting. ■ D aytrips to Six National/State Parks: America has the most beautiful natural environment in the world and Mesquite is located ideally for experiencing six of her most treasured sites: Grand Canyon, Bryce, Zion, Valley of Fire, Lake Mead and Snow Canyon.
year-round adventures. Mesquite presents over 21 miles of paved bike paths in the city alone and has been designated a Bronze-level Bicycle Friendly Community. ■ Y es, a Camel Safari: Take a trek through the Nevada desert on an unforgettable safari atop a majestic camel. You’ll overlook the beautiful Virgin Mountains and Virgin River on your ride, led by an experienced Camel Safari handler. Camel Safari is a proud member of The Livestock Conservancy.
■ Seven Scenic, Championship Golf Courses: Nestled between the northern edge of the Mojave Desert and the southern slopes of the Great Basin, each course provides distinct and challenging styles of desert, arroyo, vista, and canyon play to the delight of golfers of all skill levels. ■ H eaven on Wheels: Whether your passion is riding bikes or ATV’s, on-road or off-road, enthusiasts experience memorable
11 W. Pioneer Blvd. Mesquite, NV 89027 702.346.2902 Info@mesquitenvchamber.com
www.TravelNevada.com SPECIAL ADVERTISING SECTION
STEIN ERIKSEN LODGE
Stein Eriksen Lodge is pleased to welcome guests to enjoy a mountain luxury destination with legendary service, world-renowned biking and hiking trails, and award-winning cuisine. Located mid-mountain at Deer Valley Resort, the Lodge offers guests a truly exceptional experience in a picturesque alpine setting. WELCOME TO THE BEST SKI HOTEL IN THE WORLD. ■ U tah’s Only Forbes Five-Star Spa: At Utah’s only Five-Star spa, guests are offered the absolute finest for ultimate relaxation. The Spa accommodations include a sauna, steam room, hot and cold plunge baths, and couple treatment rooms, as well as expansive relaxation rooms to enjoy before or after treatments.
■ S tein Eriksen Sport: The on-site sports shop provides a convenient location for bike rentals and repairs with direct access to Deer Valley Resort trails. The shop is open seasonally for the summer starting in June of every year and changes to a ski shop in the winter months.
■ S huttle Service: The Lodge provides complimentary shuttle service for in-house guests. Ensuring travel in luxury and comfort, this complimentary service is available every 30 minutes on the hour and half hour from 7 am to 11 pm and departing from the main Arrival Lobby valet desk.
■ R ide-In/Ride Out Access: Ride-in/Ride-out access to Deer Valley Resort makes Stein’s a true biker’s and hiker’s dream. Each guest is given access to current weather, trail conditions, and complimentary bottled water. In addition, our staff offers bike storage at the bell desk and hiking sticks through Concierge.
■ F our-Star Restaurant: The dining experience at Stein Eriksen Lodge will exceed your expectations. From the Forbes Four-Star Glitretind Restaurant to a cozy meal in the comfort of a suite or après-ski appetizers and pre-dinner cocktails, Stein’s offers dining options to suit every taste.
■ B outique Gift Shops: The Bjorn Stova Boutique clothing store and Bjorn Stova gift shop are conveniently located on-site, allowing guests to browse through a variety of one-of-a-kind gifts to the latest styles in clothing, accessories, and sportswear.
Amenities and nearby activities:
D EER V ALLEY
7700 Stein Way, Park City, UT 84060 435-649-3700 | steinlodge.com SPECIAL ADVERTISING SECTION
CACHE VALLEY
Escape to quiet Cache Valley and discover your own adventure in Logan. Endless outdoor adventures, hands-on heritage experiences for the whole family, self-guided foodie trek and signature products tour and fantastic performing and fine arts. It’s affordable and unforgettable. Nearby activities:
■ Logan and the surrounding mountains pop with crimson, orange and yellow from mid-September to mid-October. Hike in fall splendor in the Wasatch Cache National Forest, just 10 minutes from downtown. Get lost in two giant corn mazes and step back in time at the American West Heritage Center’s Fall Harvest Festival, Oct. 20-21. ■ S troll through downtown Logan with its charming cafes, storefronts with character and unique specialty shops. Check out the Mormon pioneer tabernacle, three historic theatres, and the Bluebird, the longest running restaurant in the state complete with old-time soda fountain. The gardeners market is every Saturday morning at the historic courthouse now through mid-October. ■ Step back in time to experience the true Old West at the American West Heritage Center where history comes alive. Explore the Mountain Man camp, pioneer settlements and 1917 working farm. Their
fun Fall Harvest Festival on Oct. 20-21 features steam engine threshing, cider making, historic tractor demonstrations, hands-on activities, pony rides and more. ■ L ogan Canyon National Scenic Byway is 43 miles of unspoiled paradise where you can hike, bike, fish, canoe, birdwatch, enjoy beautiful fall leaves and later ski and snowmobile. Beautiful and uncrowded scenery awaits and it’s only a 10-minute drive from downtown Logan. ■ N ow through mid-October head to Beaver Creek Lodge to rent horses and explore the mountains and spectacular views with experienced guides. For a little more adventure, rent a side-by-side RZR off-road vehicle. They seat 4-6 people and offer a fun, safe and comfortable way to explore the back country. ■ L ogan has an array of unique locally owned restaurants, and you’ll also appreciate the self-
Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 800-882-4433 explorelogan.com SPECIAL ADVERTISING SECTION
guided Foodie Trek and Signature Products Tour. Visit our food production facilities for famous cheese, ice cream, Caffe Ibis coffee, Pepperidge Farm cookies, Cox honey, Lower Meats, hand-dipped chocolates and more. Other unique products include handmade soaps and lotions, pajamas and socks. ■ L ogan’s Bluebird Restaurant is the longest running restaurant in the state and opened in 1914. Items from the original menu include shrimp, pea and egg salad and teddy bear sundaes. Retro restaurant with marble soda fountain. The homemade rolls are to die for. ■ L ogan is Utah’s Heart of the Arts with three historic live-performance theaters in one block. They are booked with great shows and classic films. Ticket prices are unbelievably affordable, the scenery and costumes are spectacular and the performances are brilliant.
outdoors
Homegrown Grassroots efforts and LOCAL PASSION drive Utah’s outdoor innovators BY TONY GILL
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Utah’s most well-worn yarn concerns the intrepid traveler converting a temporary Beehive State pit stop into an oversized “Don’t Hassle Me I’m Local” t-shirt. The familiar ingredients—easy access to mountains, favorable orographic precipitation numbers, a welcoming and likeminded community—lend a magnetic appeal to many (this author among the masses), including a litany of outdoor-industry heavyweights in search of a literal and cultural home base. Hipsterish incantations of provenance aside, it’s tough to identify which companies are native and which are more like Bob Wiley, which is to say beloved and welcome but wearing a disingenuous shirt.
PHOTO COURTESY OF ALTRA RUNNING
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RUN RIGHT
ALTRA RUNNING
We’ve set out to identify the former by unearthing outdoor products born from passion and forged by experience in Utah’s mountains. The people behind the companies didn’t arrive here for a friendly business environment and a recruiting pool flush with engineering talent; they turned a lifestyle of their own making into something they can share with the outdoor community.
The science around running footwear is about as reliable as the science in the gluten-free chemtrail article your aunt posted to Facebook. The barefoot running trend of the late aughts led to shin splints and inflamed knees, which was overcorrected with highly ramped, maximally cushioned shoes. There’s more than one way to skin the proverbial cat, but Brian Beckstead was looking for a Goldilocks solution to running footwear. Beckstead ran cross country at Utah Valley University, but injuries hampered his career. After studying biomechanics and exercise science, he teamed up with friends Jeremy Howlett and Golden Harper to form Altra, a footwear company based around a Zero-Drop design. Zero-Drop means the forefoot and heel are the same distance from the ground, which takes advantage of the biomechanical efficiencies of barefoot-style running while still providing a supportive and protective platform. The Altra crew got its start by cutting up and altering existing running shoes to find a better performing design, but they didn’t find much traction among major manufacturers for their creations. That was for the better, as the Orem-based brand grew from three guys in
a house to a company that’s working with more than 1,500 retailers. Altra isn’t shy about its Utah roots. Many models bear names proudly representing the Beehive State, like the Escalante, winner of the 2017 Runner’s World Editor’s Choice award. Altrarunning.com
HANG OUT FOR THE HOMELESS. IN IT FOR THE LONG HAUL
BROAD FORK BAGS Naively entering a 2,768-mile bike race (the 2013 Tour Divide) before ultimately capitulating to a damaged Achilles after 10 days and 1,000 miles isn’t the most serendipitous way to enter the outdoor industry, but Josh Van Jura found inspiration in the rubble of his effort. “That was my first bike-packing tour, and I was in over my head. But I totally fell in love with it and kept thinking there was a better, smarter system we could figure out,” Van Jura says. At the time, there were only a handful of companies making gear for bike packing, an endeavor that requires cyclists to efficiently carry everything they need to be self-sufficient on the trail. The gear is very specific to each individual bike, but non-stock items had six to ten-week lead times. “My mom had taught me to sew, so after I did research on
Jake Anderson, in a lean period, spent a summer sleeping in a hammock on an abandoned Draper softball field. During that summer, Anderson met many homeless people and it sparked an idea that became a guiding principle when he started Hobo Hammocks. Buy a hammock and you also fund a meal at the Salt Lake Rescue Mission. The orders for Hobo Hammocks are rolling in. “We’re growing because the community is excited and gets behind helping people get back on their feet.” Hobohammocks.com rescuesaltlake.org
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outdoors
I GOT A SEWING MACHINE, MADE A WEBSITE AND THE ORDERS STARTED COMING IN. –JOSH VAN JURA
things like what kind of fabrics to use I made my first frame bag. It didn’t go so great, but I made another one that worked. Then a couple buddies wanted bags. Then buddies of buddies. I got an industrial sewing machine, made a website for Broad Fork Bags, and the orders just started coming in,” Van Jura explains. Van Jura’s wife Jacquelyn is the other half of Broad Fork Bags, and today she’s responsible for sewing about 75 percent of the bags they produce in their spare bedroom workshop. Broad Fork’s bags are one-off designs that utilize all available bike space and express their owners’ personalities with customizable designs, from red woodland camo frame bags to Mardi Gras-themed bags that fit and protect your MacBook Air. Van
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Jura had to end our interview as he was running out the door for a quick overnight bike-packing trip in Park City. “It’s a good excuse not to sleep in your bed,” he explained. Broadforkbags.com
HANGIN’ AROUND
HOBO HAMMOCKS
Hammocking is a bit of fad right now. How the act of lounging in a stretched piece of cloth could become the Millennial whim du
jour is beyond me; nevertheless, hammocks are trending. Jake Anderson, after living in a hammock for a summer, hit Kickstater with a customdesigned hammock equipped with premium materials, a lifetime warranty, free shipping and a socially-conscious bonus of being a solution to urban hunger (see article, page 60). Before long, preorders were shipping and brick-and-mortar shops were knocking at the door to get in on the effort. “Right now we’re still bootstrapping, running things cheaply and shipping inventory out of the house,” Anderson explains. Apparently, outdoors folks appreciate bomb-proof equipment and an opportunity to do good. Hobohammocks.com
PHOTO COURTESY OF HOBO HAMMOCKS
Hobo Hammocks
21 years in the making...
ADVENTURES 686 S MAIN ST - MOAB, UTAH www.TheMoabBrewery.com
7% ABV
moab distillery opening fall 2017
6% ABV
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on the table
• THE SEVEN •
Classic Cocktails BY MARY BROWN MALOUF
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PHOTOS BY ADAM FINKLE
Salt Lake City is gaining fame as an avid outpost of the craft cocktail movement. Bartenders here love to dream up kitchen-based drinks made with local syrups, bitters, mixers, herbs and other garden produce. But cocktails are all built on the same taste foundation: liquor, acid, bitters and sweetness. Here’s a look at the original basic cocktail for each liquor in your cupboard—and a few ideas from local mixers about how to jazz them up. The Fine Art of Mixing Drinks by David A. Embury (first published in 1948) lists six basic cocktails:
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MIXOLOGIST CASEY METZGER
martini, Manhattan, old fashioned, daiquiri, sidecar and the Jack Rose. For our list, we dropped the Jack Rose and added a Rob Roy to include all the main bar liquors, and we referred to the International Bar Association’s official guide for the recipes. That’s why everything is measured in centiliters (cL). Be aware that in Utah bars, DABC restrictions necessitate a modification of measurements in almost every classic cocktail. Our cocktails were all made by Casey Metzger of Top Shelf Utah, a bar catering service. topshelfutah.com
• SCOTCH •
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T he Rob Roy
T
he Rob Roy is a cocktail made with Scotch whisky (without an e) which is actually not a good idea. Scotch—blended, single malt, whatever—has too strong and distinctive a nose and taste to play well with others. But where there is alcohol, there will be cocktails, and Scotch is no exception. The Rob Roy was created by a bartender at the Waldorf Astoria in New York in 1894, they say, in honor of the premiere of an operetta called Rob Roy. Rob Roy, of course, was a Scottish folk outlaw and hero, who, like Jesse James and Butch Cassidy, battled the greedy rich. We can all relate. The New York Times reviewed Rob Roy the operetta, calling it “clean, frank, manly, bright, and winsome.” Sounds like a cocktail to me. The IBA doesn’t offer a standard recipe, but this one is typical. 2.5 oz. Scotch 1 oz. sweet vermouth 2 dashes angostura bitters Combine ingredients in a mixing glass with ice, stir, strain into a chilled glass and garnish with a cherry.
KACIE WILKS, PAGO “I did a play on a Rob Roy with Hakushu 12-year-old Scotch, port and sweet vermouth that was way yummy. Sadly, I don’t know that we’ll ever get Hakushu back in the state, but it was fun working with a Japanese
whisky. (Ed. Note: That’s whisky without an “e” which means Scotch, but this is made in Japan, so it’s not quite Scotch. Nevertheless, in recent blind tastings, Japanese whisky has taken honors over its Scottish inspiration.)
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• RUM •
T he Daiquiri
S
tarting in the time of Napoleon, Her Majesty’s Royal Navy ran on rum. Every sailor (not the officers) received a daily rum ration, affectionately called a tot. The mournfully celebrated Black Tot Day, July 31, 1970, ended that tradition. But even today, if the Queen or a member of the royal family, orders a captain to “splice the mainbrace,” a tot (totty) is served to Her Majesty’s sailors. Except for fortifying English sailors, rum (also called Nelson’s blood, kill devil, demon water and pirate’s drink) has had a pretty rum reputation (hence the word rum)—it helped fund slavery, organized crime, revolutions and inspired countless tacky tiki bars. 4.5 cL white rum 2.5 cL fresh lime juice 1.5 cL simple syrup Pour all ingredients into a shaker with ice cubes. Shake well. Strain into a chilled cocktail (martini) glass.
JASON STEVENS, WATER WITCH “Rum (and rhum) is very much the “in” spirit. After suffering from association with overly sweet drinks (rum and Coke, Malibu and anything), it’s finally enjoying a renaissance with bartenders and the craft cocktail scene. Tropical drinks are appearing on menus, tiki bars have crept back into vogue, and the wider availability of hard-to-find or forgotten rums are giving this infamous spirit a wider appreciation. One of the best ways to enjoy rum is the daiquiri. Beautiful in its simplicity, nothing tastes better in the oppressive dry heat then a well-crafted daq.
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I’ve been toying with a lot of daiquiri variations, here is one of my current favorites (Utah bar friendly.)” 1 dash angostura bitters .25 oz. demerara sugar syrup (1:1) 1 oz. fresh lime juice .5 oz. banane du bresil 1 oz. Overproof/Navy Rum (I prefer Smith & Cross or Hamilton Overproof) 1 oz. Stiggins Fancy Plantation Pineapple Shake vigorously (because a proper dilution is a must, I’d say 15-20 seconds or so.) Strain into chilled coupe (or, Nick-and-Nora) glass.
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• VODKA •
T he Bloody Mary
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hile most of the classic cocktails are minimal, designed to showcase the flavor and aromatics of the base liquor, the Bloody Mary is a rococo, over-the-top concoction. Bartenders love to play with the additions, and garnishes for Bloody Marys can make a complete meal. Lots of bars offer a garnish bar with their weekend brunch—Tin Angel garnishes its Bloody Mary with a slider. No one worries about covering up the taste of the vodka, because, what taste? 4.5 cL vodka 9 cL tomato juice 1.5 cL lemon juice 2-3 dashes Worcestershire sauce Tabasco Celery salt Pepper Stir all ingredients together and pour into ice-filled highball glass. Garnish with a celery stalk and a lemon wedge.
TRACY GOMEZ, FINCA “Make a Bloody Mary green instead of red. Not my innovation, of course, but I grow my own organic Green Zebra tomatoes, which I combine with cucumber, serrano pepper, celery, cilantro, parsley, lemon juice, horseradish, Worcestershire, cumin, salt,
pepper and a bit of pickled pepper brine. Great with vodka, and also delicious with tequila, mezcal, gin or aquavit. Quite a few of these ingredients are home-grown and made this time of year, too.
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on the table
• GIN •
T he Martini
L
ots of perfectly nice people, including James Bond, like a vodka Martini. I would pedantically argue that there is no such thing. The Martini is a gin cocktail. It is the gin cocktail. (Gin and tonic, close second.) What writer and grammar maven E.B. White called “the elixir of solitude” and writer and professional grump H.L. Mencken called “the only American invention as perfect as the sonnet” has been immortalized tirelessly, most thoroughly in Bernard Devoto’s The Hour, a rant of the first water, devoted to the cocktail hour (by which he means several Martinis.) There are (too) many jokes about the Martini’s proportion of vermouth to gin. Technically, a Martini can be made “sweet” (sweet vermouth), dry (dry vermouth) or “perfect” (equal parts of sweet and dry). But many argue that “perfect” means waving the vermouth bottle in the general direction of the glass. 6 cL gin 1 cL dry vermouth Put into mixing glass with ice cubes. Stir well. Strain into a chilled Martini glass and garnish with an olive or squeeze lemon oil from lemon zest into the drink.
CASEY METZGER, TOP SHELF Smoking Gun (A Martini twist)
1.5 oz. vodka 1 tsp. smoked onion vermouth .5 oz. dry vermouth Place in a mixing glass. Lightly shake and strain into a chilled Martini glass. Garnish with smoked onions on a skewer.
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To make the smoked onions; Preheat Traeger smoker to the smoke setting. Once it's at temp, pour a jar of vermouthsoaked cocktail onions into a shallow sheet pan. Smoke for 45 minutes.
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• BOURBON •
T he Old Fashioned
W
hat’s old fashioned about it? There are lots of theories, but the most popular is that it is most like the original cocktail—liquor, with a little sugar and bitters added for relief. The liquor could be rye, bourbon or even gin. When cocktails started getting fancy, die-hards asked for an “old fashioned.” The first use of the name was said to have been at the Pendennis Club, a gentlemen’s club founded in 1881 in Louisville, Kentucky, in honor of Colonel James E. Pepper, a prominent bourbon distiller. Pepper introduced it to the Waldorf-Astoria Hotel bar in New York City. Because of this murky story of its part in the old fashioned’s origins, Louisville named the drink as its official cocktail and celebrates with an old fashioned festival. Which seems a little greedy, since Louisville already claims the mint julep. Just sayin'. 4.5 cL bourbon 2 dashes angostura bitters 1 sugar cube dash of plain water Place sugar cube in old fashioned glass and saturate with bitters. Add a splash of water and muddle until dissolved. Fill glass with ice cubes and add whiskey. Garnish with an orange slice and a cherry.
SEAN NEVES, WATER WITCH Antiguo Pedro
2 oz. High West Double Rye 1 oz. Lustau Pedro Ximenez “San Emilio” Sherry 4 dashes angostura bitters Stir and strain over a large cold cube if you have one. Some people like to muddle orange
in their Oldies and I won’t judge them for that. “I’ve been using Pedro Ximenez sherry in place of sugar in my home drinks for months. It’s just another level of flavor and texture and Lustau’s Pedro Ximenez “San Emilio” Sherry is typically available in Utah and is excellent."
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on the table
• COGNAC •
T he Sidecar
B
earing the endearing IBA description “an all day cocktail” the sidecar is indeed named after the motorcycle sidecar, a familiar sight during World Wars I and II. The drink was supposedly invented at the Ritz Hotel in Paris and was made with equal parts Cointreau, cognac and lemon juice. The Savoy Cocktail Book specifies an English version, made with two parts cognac and one part each of Triple Sec and lemon juice. That’s the version espoused by the IBA, but as usual with the French and English, the argument continues. 5 cL cognac 2 cL Triple Sec 2 cL fresh lemon juice. Pour all ingredients into an ice-filled cocktail shaker. Shake and strain into a cocktail glass.
AMY ELDREDGE, UNDER CURRENT “If I were waterboarded, I would have to say my favorite cocktail is the classic sidecar: .5 oz. lemon juice 1 oz. Cointreau 1.5 oz. Cognac (The Cosmo and the Margarita are “sidecars” in terms of measurement, swapping out the base spirit for vodka and tequila, lime for lemon, and in the Cosmo adding a splash of cranberry; for a margarita, a splash of agave.)
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“So, the ratio is 1/2 oz. citrus, 1 oz. modifier, and 1.5 oz. spirit (one of the only classic cocktail-true recipes allowed in Utah in terms of spirit allotment.) That’s what I like to play with. I mix it up with all kinds of modifiers in place of Cointreau, different base spirits, etc. St. Germaine Margarita, Batavia Arrack in place of Cointreau in a classic sidecar, Mezcal/Blanco Tequila Margaritas with Dry Curacao.”
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• TEQUILA •
T he Margarita
H
ere’s where I differ with the IBA: Their recipe calls for a margarita on the rocks in a margarita glass. I prefer mine up, in a cocktail (Martini) glass or a coupe (Nick & Nora) glass. Ed note: if you don't know, Dashiell Hammett's private eye Nick Charles (The Thin Man) and his wife Nora were famous cocktail tipplers. Hence the names of the cocktail glasses.) 3.5 cL tequila 2 cL Triple Sec 1.5 cL lime juice Rub the rim of the glass with lime juice and roll outside of rim in salt. Avoid getting salt on the inside rim—you don’t want to salt the drink. Shake ingredients over ice and pour into the glass.
ALEJANDRO OLIVARES, TINWELL “I’ve always been a huge fan of the margarita—it is America’s favorite cocktail after all. I made a Utah-inspired version a little while ago. Here it is:
Wasatch Rita:
.5 oz. fresh lime juice .5 oz. agave .75 oz. Hive Winery Summer Mead
.5 oz. High West Silver Oat Whiskey 1.5 oz. silver tequila Combine all ingredients and shake vigorously with ice. Strain into a chilled double old-fashioned glass. Float some Bitters Lab apricot bitters over the top and garnish with speared sage leaf.”
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Best of
BOTH
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WORLDS IN FOUR CITIES
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V
acation days are precious—you have to spend them wisely. And usually, you have to make a choice. Do you want a city vacation (Savor great restaurants, learn from cultural landmarks, enjoy outside-the-mall shopping, keep up with cutting edge arts at concerts, museums and galleries)? Or a country vacation (Breathe in the fresh air, stretch your muscles and revel in the glories of the natural world)? Our best advice is: A little bit of both. The following places are close to Utah and offer the stimulation of a city and the serenity of the countryside.
BOULDER, COLORADO:
GO PLAY IN BOULDER BY SUSAN LACKE
S
hortly after picking me up in Boulder, Colo., my Uber driver pointed at my shoes: “You a runner?” he asked upon seeing my race flats. I nodded. Before the 10-minute drive to my hotel concluded, I had a detailed list of must-run trails in the area. My driver not only offered to pick me up at 6:00 the next morning for a drive to the trailhead, but also to serve as my guide and pace bunny for a two-hour run.
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THE BOULDER CONVENTION AND VISITORS BUREAU/DENISE CHAMBERS
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THE BOULDER CONVENTION AND VISITORS BUREAU/CHEMA LLANOS
MUST TRY
ROCKS CANDY
No matter how you spend your day, end it with a sweet treat. Boulder has a dessert scene that puts Willy Wonka to shame. Try a scoop of Butter Pecan at Sweet Cow (sweetcowicecream. com) or a slice of Boulder Cream Pie from Piece, Love and Chocolate (pieceloveandchocolate.com).
Pearl Street shopping
This is a common occurrence in Boulder, a mid-sized mountain town where residents take every available opportunity to get outside. Who could blame them, really? With more than 300 miles of trails over hundreds of thousands of acres of unspoiled nature (all voraciously protected by the government, unlike–ahem– some states), Boulder is an outdoor-lover’s dream. Though the town is home to some of the world’s best runners, cyclists and rock climbers, opportunities abound for mere mortals to find their bliss in the great outdoors. Travelers to Boulder won’t spend much time in a hotel room, but should book one anyway—specifically, at the St. Julien Hotel (stjulien.com), located in the heart of the city. Everything—from the foothills of the Rocky Mountain Range
to the bustling shops, restaurants and breweries of the Pearl Street district, is just steps away. If you don’t want to walk, float— the hotel borders Boulder Creek, notorious for tubing adventures. Rent a fancy tube from Whitewater Tubing & Recreation (whitewatertubing.com) for a daily fee, or go old-school with a truck-tire tube from the Conoco at the intersection of Arapahoe and Broadway. Your first night in Boulder should be spent with a Contorted pizza (garlic oil, goat cheese, onion, pepper, and spinach) and Hoppy Boy IPA at Twisted Pine Brewery (twistedpinebrewing.com). Chat with the locals, and you’ll quickly garner recommendations for must-visit spots for your sport, be it mountain biking (the rock garden at Hall Ranch) or rock climbing (the iconic Flatirons). If active adventures aren’t your thing, fear not—the outdoors are still open. In the summer months, take a sunshine stroll through the Boulder Farmer’s Market on Saturday mornings and Wednesday evenings, or see your favorite Shakespeare plays performed beneath summer night skies at the University of Colorado’s Mary Rippon Outdoor Theatre. When the weather turns, take in a CU football game or sip a hot gingerbread latte at Snow Much Fun, a winter wonderland in Boulder’s Central Park.
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S A N TA F E , NE W ME XICO:
THE CITY DIFFERENT BY MICHAEL
WA DDINGTON & L AUR A GROTHER
THE BEST GREEN CHILI IN THE WORLD
I
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Horseman’s Haven Cafe is classic Santa Fe, but many people don’t know about it because it’s a diner attached to a gas station way out on Cerillos, near the Wal-Mart and about as Old Man Gloom burns at Zozobra.
far from Canyon Road as you can get in Santa Fe in every way. But the
At dinnertime, grab yourself a true New Mexican meal. Walk one block to The Shed, order a Silver Spur margarita with a mezcal float, and follow with a plate of blue corn enchiladas. If there’s a wait (there will be) step outside to Cathedral Park, where the Museo del Prado in Madrid has a traveling exhibit of 92 full-scale reproductions from their collection of masterpieces on display through October.
After dinner, drinks. Chris Milligan, the Santa Fe barman, serves signature garden-to-glass cocktails inside the St. Francis hotel. Fire and Hops gastropub has delicious modern pub food and a strong rotation of beers featuring many of the local breweries that have been medaling at the national level for years now. Order an IPA from Bosque Brewing to see what the fuss is about. Bar Alto in the
cafe serves the best green chile in the world, making it mecca for foodies and chileheads alike. If you could only go to one restaurant in Santa Fe—ever, this should be it.
PHOTO COURTESY OF TOURISM SANTA FE, SANTAFE.ORG
n your right hand is a glass of mezcal and in your eyes a pastel-crush sunset spanning the horizon. From a rose-tinted adobe street below the balcony drift the cries of “Burn him!” It’s September in Santa Fe, time for Zozobra, a home-grown festival when the city takes a day (and the next morning) off to burn a fifty-foot-tall marionette known as Old Man Gloom. Seem strange? Well, Santa Fe is called The City Different for myriad reasons. For a concentrated Santa Fe experience, reserve a room at La Fonda. An exemplar of Santa Fe style, the historic hotel is adjacent to both the plaza—the square at the heart of Santa Fe’s compact downtown—and the Romanesque cathedral which dominates the city’s intimate skyline. (Willa Cather’s Death Comes for the Archbishop is recommended reading). Large paintings by Gerald Cassidy hang throughout the hotel. A boldly painted Kit Carson eyes your margarita from a pillar in the lobby. The art rotates, so be sure to ask the concierge where the portrait of Shalako (The Giant Messenger) currently hangs.
Drury Hotel is the best rooftop bar from which to ogle the stunning New Mexico sunsets while sipping a Paloma. If you’re more of a rambler and less of a shopper, The El Rey Inn is a funky, more offbeat accommodation, and a relic of the original Route 66, which ran through Santa Fe. Their street sign recently read “ADJACENT ADJACENT ADJACENT TO THE PLAZA,” playing off the promise offered by every room-for-rent outside of walking distance to the bustle of downtown. Rooms at the El Rey are spread out over five leafy acres. Ample canopy and a glittering pool promise plenty of hiding spots to zone out for a bit. Get breakfast next door at The Pantry, a local legend that’s been serving gloriously spicy New Mexican food since 1948. New Mexico’s state question is “red or green?” referring to the distinctive chile sauce that smothers many dishes. You’ll want to reply “Christmas” and try both on your plate of Buenas Dias. Across the busy lanes of Cerrillos Road lies Bodega Prime, a newcomer to Santa Fe’s crowded culinary scene. New or not, Chef Noela Figueroa and her small team are cranking out some of the best and most innovative food in town. Anyone for peach-brined pork belly over soft grits with snap pea-and-green bean succotash and poached eggs? Yes please! Nestled in the Sangre de Cristo mountains, Santa Fe, the oldest capital city in
the United States, offers plenty of opportunities to escape civilization entirely. At 7,200 feet above sea level, you'll find all the alpine activities you could ask for, with world-class rafting, hiking, mountain biking, fly fishing and rock climbing in mountains that stretch north to Taos. During the snowless months, Ski Santa Fe has a mountaintop disc golf course, and they run their ski lifts during the peak of the aspens’ color change. To experience the cultural heritage of the area, head outside of town to one of the eight Northern Indian pueblos along the Rio Grande. Pueblo Feast Days are often centered around traditional dances, and being in the presence of such an intense living tradition is a powerful experience. If an art walk is what you require, visit Canyon Road, a concentrated collection of world-class art galleries. Santa Fe is the country’s third largest art market, and excellent restaurants are interspersed with shops that line both sides of the pedestrian friendly street. Canyon Road ends at the Randall Davey Audubon Center, which hosts guided bird tours on its 135-acre grounds. If you need an escape from your vacation, the artist collective Meow Wolf has built The House of Eternal Return, a kind of inter-dimensional fun house and interactive art installation that is unlike anything Santa Fe has seen before. And that’s saying something.
SIDE TRIP
CHIMAYO
If Santa Fe somehow doesn't give you an intense enough distillation of folk art and New Mexican culture, take a day trip to Chimayo and visit the Sanctuario, a sacred pilgrimage site for Catholics and a living work of folk art, with beautiful large retablos by some of the most famous 19th century artists of the old Spanish Colonial style. You can follow your visit with lunch at Rancho de Chimayo; if you're anything like me, you will also want to take this opportunity to spend a few dollars on a bag (or 5) of the best red chile powder in the world, on sale in every gift shop in the area. If you need even more folk art, there are plenty of artists to visit on the High
Hiking Sun Mountain
Road up to Taos. Centinela Traditional Arts, for instance, is the studio and gallery of the Trujillos, perennial favorite weavers in Santa Fe's Spanish
PHOTO COURTESY OF TOURISM SANTA FE, SANTAFE.ORG
Market; their work is absolutely stunning, and it is a very short drive from Chimayo.
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76 MUST STAY
THE MODERN HOTEL
Fleeing Franco’s Spain, many Basque settled in Idaho where they could carry on their traditional sheepherding. In Nampa, Idaho, during
Boise's Ridge to Rivers Trail System.
the Great Depression, two sheepherders, Regina Echevarria, lost all of their sheep. They opened a Basque boarding house that catered to Basque immigrants, sheepherders, traveling musicians and businessmen.
BOISE , IDAHO:
MODERN BOISE BY GLEN WA RCHOL A ND MARY BROWN MALOUF
They called it The Modern Hotel. Sixty years later, Elizabeth Tullis, Regina’s granddaughter, bought a run-down TraveLodge in Boise and named it after the original Modern, using the original logo. Local architect Dwaine Carver and interior designer Kerry Tullis did the mid-century renovation and redesign.
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G
ood morning! Care for okonomiyaki? Key wat? Herb kuku? Your choice of a Japanese-, Ethiopian- or Turkish-style breakfast is not what you’d expect from looking at this modest, mid-century former TraveLodge, now called The Modern. Even renovated, and despite the intentional graffiticovered rear wall and the hipster-heavy clientele clustered around the fire pits, the building radiates a corn-flake vibe. But like Boise, the nostalgic old structure houses a youthful heart. And a sense of humor—at check-in, every guest receives a complimentary Idaho Spud candy bar, first sold in 1918. Looks like a coconut covered potato.
But, not a potato. Nate Whitley, the chef at The Modern Hotel, is a James Beard Award semi-finalist—his menu is assertively global and local at the same time. Besides breakfast, we enjoyed late-night snacks of Smoked Trout Buderbrody, porcini and morel mushroom gnocchi and a Laphroaig Project, gin & verjus. On Saturday morning, hop on one of the free Green Bikes parked at the hotel and take a look at downtown. Just down the block on Grove Street, the farmers market features booths loaded with shiny red and white onions, flats of fresh berries and cherries and coolers packed with locally raised beef, bison and lamb. Order a cup of chicory coffee and some beignets and browse. Buy a pint of cherries for a snack back at your hotel room. Then cycle further downtown to the Capital City Public Market. Blocks of 8th Street are closed to traffic, creating long pedestrian walkways lined with boutiques on one side (pop into Shift and Ruby Lou for forward or retro fashion) and on the other, booths selling more food as well as handicrafts and—wine?
PHOTO COURTESY OF IDAHO TOURISM
and her husband,
77 That’s when you know you’re not in Utah anymore. Gregg and Mary Alger, owners and winemakers at Huston Vineyards in the Snake River Valley American Viticulture Area on the Sunnyslope Wine Trail, are handing out icy tastings of their new Chicken Dinner Rose, made from grenache and cinseault. Take some back to your hotel room to enjoy with your cherries. A longer ride (but Boise blocks are short compared to Salt Lake’s) takes you to the Boise River and the 25-mile greenbelt through which it meanders—a grassy park with picnic tables and volleyball courts, a paved bike path that runs alongside the river, a marked birding trail and the Payette Brewing Company and Taproom. Obviously, you should stop here.
Boise is home to a thriving brew scene—pick up a Boise Ale Trail passport and go on a free self-guided tasting tour of the town’s breweries. Payette hosts food trucks daily (check their website for schedule) and the aroma of ribs, brisket and chicken from the Soulcraft Barbecue truck wafts through the taproom. Outside on the lawn, people are picnicking and playing cornhole; inside, families are gathered around tables, playing games, sipping beer and whiling away the afternoon. Allow time to explore Boise’s Basque museum and restaurants. Pick up a red beret, made famous by Basque revolutionaries and these days, a good alternative to your pink crocheted pussy ears. At dinnertime, the downtown blocks of 8th Street are lit up like Austin’s Sixth Street, with a similar, if smaller, party atmosphere. Practically every restaurant and cafe has its own outdoor dining patio. The most sought-after tables are at State & Lemp where the food is prepared by another James Beard finalist. But if you haven’t made reservations, there are lots of
options. Have a cocktail at Red Feather Lounge during “low power happy hour,’’ drink by candlelight and stay for supper. Fork specializes in sharing plates of locally sourced food. We ate a casual but cutting-edge meal at Juniper—grilled prosciuttowrapped peaches with whipped chevre and tiny greens and a Reuben made with local lamb and purple cabbage. Then Cody at The Matador set us up with a flight of mezcal. He also turned us on (I do not use that phrase lightly) to The Mode Lounge down the street, a reclaimed fashion store. Bartenders Sarah and Allie shook up the The Bizz-Bang-Buzz that Cody recommended—a rosecolored cocktail, garnished with the bud of a szechuan button. Savor a sip of your drink, then a bite of the bud, and your mouth gets a tingling, fizzy sensation, like a shot of novocaine that settles into a champagne-like buzz and changes the flavor of the cocktail. I hear these are big in Las Vegas. Is Boise the next Vegas? With that idea buzzing in our heads, we said good night.
TASTE OF IDAHO
Spend a day in Idaho wine country—the Snake River Valley AVA is only 45 minutes from downtown Boise. Check out the Sunnyslope Wine Trail (sunnyslope winetrail.com). Or stay in town and experience urban wine at Cinder, Teyala, Coiled or Split Rail wineries and tasting rooms.
EXPLORE BY LAND OR WATER Explore the foothills outside Boise via the Ridge to Rivers trail system—190 miles of PHOTO COURTESY OF IDAHO TOURISM
interconnected hiking and cycling trails. Idaho is the "whitewater state" with the most raftable whitewater in the lower 48. Cascade Raft and Kayak is 45 minutes from Downtown Boise and offers full- and half-day trips for kids to the experienced.
A gaggle of Boise's eateries
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MUST SEE
An artist creates during Spokane's Terrain.
SPOK ANE, WA S H I N G T O N :
INSIDE, OUTSIDE SPOKANE BY DAN NAILEN
C
hamber of Commerce types like to say Spokane is “near nature, near perfect.” And that motto holds some truth considering the easy access to a world of outdoor options. But no brochure lingo can capture the spirit of Spokane in 2017. It’s a city
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evolving in all the best ways after years of fighting a reputation as a dying railroad town. Onceabandoned downtown buildings are bristling with new eateries and shops, and Spokanites have embraced their vibrant literary scene and craft-beer boom as passionately as they have the local Gonzaga Bulldogs basketball team. Visitors find ample opportunity to combine luxury and outdoor adventures just minutes apart. The fall buzzes with activity, ranging from Terrain (Oct. 6), an epic one-day outsider-art festival, to the Inland Northwest Craft Beer Festival (Sept. 22-23), a massive celebration of local
CATHEDRAL OF ST. JOHN THE EVANGELIST This dramatic structure on Spokane’s South Hill is well worth a walk-through, even a guided tour. The cathedral is built entirely of cut stone and took 30 years to complete after its 1924 groundbreaking. Carvings and figures in the Gothic-style stained glass include figures from various global religions, and the cathedral’s organ has 4,039 pipes. Add the 49-bell carillon up top, and you have a remarkable structure and one of Spokane’s iconic touchstones.
PHOTO COURTESY OF VISIT SPOKANE/JAMES RICHMAN
PHOTO COURTESY OF VISIT SPOKANE
79 and regional brews. The Tinnabulation Music Festival (Sept 8-10) is one of many draws to Riverfront Park, a sprawling outdoor playground tucked between downtown and the Spokane River undergoing a $64 million renovation 43 years after hosting the World’s Fair. For the outdoorsinclined, every day offers good reason to make the 75-minute flight from Salt Lake City. Mt. Spokane State Park boasts myriad hiking and mountain biking trails, while Turnbull National Wildlife Refuge is a prime bird-watching spot, its ponderosa pines and wetlands making it some of the last, best breeding habitat for waterfowl. Elk, moose, cougars and other wildlife might join your stroll. In the city proper, find a patio in Kendall Yards and watch osprey hunt the Spokane River. Or rent a bicycle and cruise the Centennial Trail, a paved wonder running alongside the river through Spokane for nearly 40 miles. On my first visit, I stayed at the Historic Davenport Hotel, a 1914 gem on the National Register of Historic Places completely renovated in 2000, and I’ve been pointing friends and family there ever since. The Historic Davenport is in the heart of downtown, just a couple blocks from the
Spokane River. For something less grandiose and more fun/funky, check out the Hotel Ruby or the Montvale. All offer easy access to downtown dining, entertainment and the burgeoning “Cork District,” where dozens of Washington wineries have established tasting rooms. Consider Barrister Winery a must-stop, at either of their two Spokane tasting rooms. One is a beautiful space tucked in an alley, and the other is nestled in the Liberty Building, home to Auntie’s Bookstore, simply one of the best book shops in the West, and a place you’ll regularly spot local authors reading or just hanging out—folks like Jess Walter, Sherman Alexie and Sharma Shields. If beer and cider are
more your taste, you can spend days touring the “Northwest Ale Trail,” eastern Washington’s fast-growing craft-beer scene. Iron Goat Brewing, No-Li Brewhouse, River City Brewing and Liberty Ciderworks all offer award-winning quaffs in an increasingly creative array of styles. The Spokane food scene is growing by leaps and bounds, too. At Ruins, the menu changes almost daily, in dramatic and delicious ways. Sante Restaurant & Charcuterie is ideal for meat lovers; go to the Butcher Bar in back for a finely crafted cocktail with your cheese plate. For great food with a view, both Central Food and Clinkerdagger offer dramatic patios overlooking the roaring Spokane River’s downtown waterfalls and bridges.
MUST DO
BOWL AND PITCHER Riverside State Park abuts the western edge of town, and offers excellent hikes of varying lengths and difficulty among its 14,000 acres of lush forest and freshwater marshes alongside the Spokane and Little Spokane rivers. Inside the park is Nine Mile Recreation Area, where you can camp, swim, boat and fish. Spend time looking at the Native American pictographs as well. But the true gem of Riverside is the Bowl and Pitcher, a dramatic intersection of raging water and basalt best experience by taking the easy 2-mile trail that starts by crossing the river on a suspension bridge built by the Civilian Conservation Corps way back when.
Sunrise at Riverfront Park
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on the table
THE NEVERENDING HIKE An INTREPID TRIO sets out on an epic, some might say tedious, challenge. BY GLEN WA RCHOL
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PHOTOS BY NATALIE SIMPSON
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A
S BRYAN, NATALIE AND FRANK ROUND A SNOWY CURVE ON MILLCREEK CANYON’S PIPELINE TRAIL, THEY FIND THEMSELVES FACING A STARTLED MOOSE. WITHOUT HESITATION, FRANK CHARGES OFF INTO THE UNDERBRUSH TO CHALLENGE THE 600-POUND UNGULATE TO A CHEST-BUMPING CONTEST. “FRANK JUST WENT AFTER THIS HUGE MOOSE,” NATALIE SIMPSON RECALLS OF THE CRISP ADRENALINE-CHARGED FEBRUARY AFTERNOON. “I WAS TERRIFIED.”
It’s important to point out that Frank is a dog, a Rottweiler-andCorgi cross, who has the jaws and heart of an attack dog—but unfortunately, stumpy 8-inch legs. “He’s chasing the moose, and I’m screaming at him ‘Frank! Come here!’” Natalie says. But Frank was determined to get a piece of the retreating moose. “Then, the moose stopped and started kicking at Frank,” Nat says. “I was sure he was going to get killed.” Finally, Frank, deciding his chances of reaching the moose’s throat were slim to none, reluctantly turned back towards the hikers. “Then, the moose headed our way!” says Nat. “And we started running
Frank and Bryan scout the route ahead
in the other direction down the trail.” Frank’s brush with death would put the hike on the couple’s list of worst/most-memorable hikes. Still, it was only a heart-thumping glitch in their long list of daily hikes—295 and counting—during what Simpson and Bryan Richard call the Neverending Hike.
MOUNTAINEERING LITE We need to get some things out of the way up front: Natalie Simpson and Bryan Richard are not adventurers of the epic sort, just a couple of Salt Lakers who started on a quest to get in shape while enjoying the Wasatch Front’s mountainscapes. “I knew some changes had to be made,” says Bryan ("Bry") of his sedentary lifestyle and love of beer.
A whiteout developing on Pipeline Trail
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82 A foot-sore view of Cassidy Arch in Capitol Reef N.P.
“And I was complaining about me, too,” says petite, blonde Natalie. Though she was a runner, Bry, a ginger blot on the landscape, didn’t enjoy jogging with her. Finally, Frank the Dog was overweight and had a belligerent attitude toward other dogs and some humans. In taking stock of their situation, they decided regular hiking
I FIGURE IF YOU TAKE THREE DAYS OFF, YOU BREAK THE HABIT –BRY could be the answer for them all. “We have a unique life—we work primarily from home,” says Bry, an "aspirational entrepreneur." Natalie is a professional photographer. “Hiking is a low-impact exercise and we’re a 15-minute drive from
Natalie trudging to Desolation Lake
Millcreek Canyon,” he says. Millcreek and other Wasatch Canyons have no fewer than 50 hiking trails spanning the spectrum of challenges, many of them offering spectacular vistas. To establish a habit, Bry and Nat set themselves a 30-day challenge to hike every day. No biggie. They hit the first trail, Burch Hollow to Elbow Fork in Millcreek Canyon, on Sept. 29, 2016. Thirty days later, they could feel a definite improvement in their fitness and decided to keep doing a hike a day indefinitely. “You don’t want to break the chain,” says Bry. “I figure if you take three days off, you break the habit.” Natalie agrees: “I really didn’t want to break our exercise habit by missing a day.” The Neverending Hike began. When it will end is an open question.
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BEST HIKES CASSIDY ARCH, CAPITOL REEF N.P. NAT: “AN AMAZING HIKE, AND FUN TO HANG OUT ON TOP OF THE ARCH.”
Snow-covered Mill D North Trail
OUTDOOR FUN OR GRIND? Let me recapitulate: Nat, Bry and Frank aren’t springsteel-muscled risk junkies—though Frank can become an adrenaline-fueled wolf-like dude when faced with a wild mammal. The trio just wanted to get some exercise and found themselves, they’ll admit, a bit obsessed with taking a hike every day, day after day. But they emphasize it’s not about distance or speed or even checking off a list of trails. Their mission statement says it all: “We hike. Every day.” “The accomplishment is just the consecutive days,” says Bry. “Not the distance.” Nat, who Instagrams and Facebooks photos from every hike, says, “sometimes people [on social media] are shocked that we aren’t hiking a different trail every time. If they want to hike every trail in Utah, fine—that can be their thing.” The bar, in some ways, is low. “We hike at least three miles every day,” Bry explains. But distance varies wildly with the season and weather. “Our thinking is
that we’re moving every day, so we’re getting good exercise,” says Nat. It adds up—they have hiked more than 900 miles to date, Bry estimates. “The hiking itself isn’t hard anymore—it’s making yourself do it every day,” Bry says. And what about Frank, who has to take a dozen steps for each of Bry’s? “He loves it—can’t wait to go,” says Nat. “Frankie has lost weight, and he’s a lot more socialized in getting along with other dogs.” Amazing what a standoff with a moose can do. Even when they travel, which they do quite a bit of, they fit in hikes. So far,
LOWER CALF CREEK, GRAND STAIRCASEESCALANTE N.M. BRY: “IT’S LONGER THAN YOU THINK AND A VERY PRETTY HIKE EVEN BEFORE THE FALLS.” NAT: “THE INTERPRETIVE CHECK POINTS ARE FUN.” DESOLATION LAKE, MILLCREEK CANYON BRY: “IT’S EIGHT MILES AND IT’S REALLY BEAUTIFUL—WITH OR WITHOUT SNOW.” LITTLE WILD HORSE CANYON, GOBLIN VALLEY S.P. NAT: “IT’S AN INCREDIBLE SLOT CANYON, AND IT SEEMS LIKE THERE’S NEVER ANYONE THERE.” FIFTH WATER HOT SPRINGS, DIAMOND FORK CANYON NAT: “IT ENDS IN A HOT SPRING! I WANT TO DO IT NUDE.”
Cassidy Arch Trail overlook
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WORST EXPERIENCES
Snowy selfie in Millcreek Canyon
A LOT OF PEOPLE WANT US TO FAIL— JUST MISS ONE DAY. –NATALIE
“ALMOST ALL WERE A RESULT OF POOR PLANNING.” —BRYAN ————— MT. OLYMPUS BRY: “IT WAS ONE OF OUR FIRST HIKES. WE WEREN’T IN SHAPE, AND WE STARTED LATE.” MT. WIRE-BIG BEACON TRAIL BRY: “IT GOT DARK, AND WE FORGOT OUR HEADLAMPS.” NAT: “I FELL 20 TIMES, YELLING AND SWEARING.” DESOLATION LAKE (ALSO A BEST) (AN OVERNIGHT HIKE) NAT: “OUR HANDS WERE SO FROZEN, WE COULDN’T EVEN START A FIRE. WE JUST HUDDLED IN THE TENT WITH THE JETBOIL STOVE.” PIPELINE TRAIL-BURCH HOLLOW TO CHURCH FORK FRANK CHARGES A MOOSE— TERROR ENSUES. MOUNT AIRE BRY: “I WAS BREAKING TRAIL [IN THE SNOW] BUT FRANK'S LEGS ARE SO SHORT HE WAS DOING FACEPLANTS AND HURT HIS LEG.” NAT: “BRY HAD TO CARRY FRANK BACK. FRANK DOESN’T LIKE BEING CARRIED.”
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Bry climbs Big Beacon on Mt. Wire
they’ve laid down tracks in 14 states. “Except New Orleans because it’s so urban,” says Bry. “But we did the equivalent amount of walking.” Despite their lassez-faire attitude, it isn’t always a sundappled stroll in the woods. “It was a long winter,” says Bry. “I don’t want to do another winter,” groans Natalie with a frown. “You have to prepare yourself. You need poles, ice treads, gloves and layers. And sometimes, your clothes are still wet from the day before.” “We had to cut short a couple of hikes because of white-outs and wind,” Bryan says. But they cover a few miles of trail, no matter how cold or wet—even when ill. “Hiking sick is tough,” Bry says. “I hate hiking sick,” Nat agrees. Nat, Bry and Frank have many followers on social media and most are cheerleaders, pointing out benefits the trio never thought of. Such as the Japanese concept of “forest bathing.” It’s the idea that hikers benefit physically, mentally and spiritually from being amid the
85 Millcreek Canyon in warmer weather
EQUIPMENT LIST NAT AND BRY (SADDER BUT WISER) ADVISE YOU LEAVE IT ALL IN A PACK IN THE CAR SO YOU NEVER FORGET. ————— QUALITY HIKING BOOTS WITH ANKLE SUPPORT HIKING POLES INDISPENSABLE IN THE WINTER AND WILL REDUCE DOWNHILL STRESS ON YOUR KNEES AND ANKLES IN THE SUMMER
FOLLOW THE LESS-THAN-EPIC NEVERENDING HIKE ADVENTURE AT CAMPSTEADY.COM, NEVERENDINGHIKE. COM AND @NEVERENDINGHIKE ON INSTAGRAM.
HEADLAMPS YOU NEVER KNOW WHEN A HIKE IS GOING TO STRETCH INTO DARKNESS. WINTER ADDITIONS: OVER-THE-SHOE ICE CLEATS
chemicals released by the trees and foliage. (Not to mention being above the valley’s air pollution.) But while they mostly find solid support and fans online, a few of the trio’s social-media followers may be looking forward to the second winter of the Neverending Hike for a dose of schadenfreude. “A lot of people want us to fail—just miss one day,” says Nat. “Sometimes, it’s our friends,” Bry says, laughing. The most subversive attacks come from alleged well-wishers who say, “Don’t be so hard on yourself; you can miss a day.” “That’s the worst,” Nat says.
Now as the end of September looms, the initial informality of the Neverending Hike—the name was initially a joke—has become a problem. An end point—a date or a distance—was never spelled out. “We never said it was for one year,” Bry says. And with the anniversary approaching, that’s an issue. “We could stop one day short of a year,” Natalie jokes. Or go just one day more. Then, one day more and one day more ...
SNOWSHOES IF THE SNOW IS DEEP ENOUGH HAND WARMERS NAT RECOMMENDS GETTING A FAMILY-SIZE BOX. LAYERS OF THERMALWEAR YOU’LL GET SWEATY—EVEN IN THE WINTER. A LIGHTWEIGHT WINDBREAKER TO BREAK THE WIND AND LESS-THAN-TORRENTIAL RAIN.
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86 SPIRITUAL YOGA
fashion NEVER MIND THE STILETTOS. THIS IS WHAT STRONG WOMEN WEAR. PHOTOS: Adam Finkle MODEL: Julana Dizon STYLED BY: Farasha, Vanessa DI Palma Wright HAIR & MAKEUP: Versa, Alicia Troche ART DIRECTION: Jarom West
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Alo Airbrush Capri, Mary Jane’s ($99); Alo Lush Bra, Mary Jane’s ($69); Apple Watch, Apple Store City Creek ($269) ; Cat Luck 14k White Gold Staple Pin Earring, Farasha ($220); The Jade Yoga Mat, Fabletics City Creek ($29.95); Vella Mode Open Circle Necklace, Farasha ($48).
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HIP HOP
Gladiator leggings olive, GMoveathletica.com ($108); Muscle Up Baby Girl olive, GMoveathletica.com ($46); Hold Me Close Sports Bra, GMoveathletica.com ($29); Stepping Stone Hoops, Farasha ($180); Nike Air Huarashe Running Shoes, Fice ($115); Apple Watch, Apple Store City Creek ($269); Snowman Bombed Puffer Jacket, Farasha ($398); Star Boy Beanie, Gmoveathletica ($30).
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BOXING
Camo sports bra, Fabletics City Creek ($29); Black shiny leggings, Katie Waltman ($24); Apple Watch, Apple Store City Creek ($269); Vella Mode choker, Farasha ($50); Jordan Éclipse Red Sneaker, Fice ($85); The Chella Pack, Fabletics City Creek ($17.95).
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89 PILATES
Alessia Capri, Fabletics City Creek ($59.95); Hayden Tank, Fabletics City Creek ($34.95); Peri Sports Bra, Fabletics City Creek ($39.95); Seamless Headband, Fabletics City Creek ($11.95); Step-Dot Necklace gold chain, Farasha ($45); 14K Gold Staple Pin Earring, Farasha ($220); Apple Watch, Apple Store City Creek ($269); Jade Yoga Mat, Fabletics City Creek ($29.95).
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PERSONAL TRAINING
Koral shiny pink leggings, Namedroppers ($58.99); Alo Bra, Mary Jane’s ($59); Alo orange breeze tank, Urban Renewal ($22.99); Vella Mode choker, Farasha ($50); Nike Green Air Max 90 Prem, Fice ($120); Medicine Ball Scheels ($38); Apple Watch, Apple Store City Creek ($269).
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STRENGTH TRAINING
Koral shiny purple leggings, Namedroppers ($58.99); Koral shiny purple sports bra, Namedroppers ($42.99); Small Arc Hoop Earring, Farasha ($150); Nike Juvenate black sneaker, Fice ($85); Apple Watch, Apple Store City Creek ($269); Bowflex Dumbbells, Scheels ($250); Hello Beautiful zip-up vest, Gmoveathletica.com ($78).
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Special Advertising Section
“Read these stories and you’ll realize that passion for your endeavor is the number one requirement for an entrepreneur. Every one of the women profiled here—whether their business is in beauty, design, food, fashion or substance-abuse therapy—began with a dream. But to make a dream come true requires tenacity, sacrifice, resilience, thick skin and lots and lots of old-fashioned hard work. It’s the passion that fuels the process, that makes trial and error bearable and makes small successes outweigh discouragement. “If you are passionate about your goals,” says Heidi Lisardo, co-owner of Puddle Jumpers, “You will wake up the next morning with renewed energy to move forward.” “Find your passion,” says Tiffany Colaizi, founder of Name Droppers, “And you will love going to work.” Our Women in Business section salutes these remarkable Utah women whose business is pursuing their dream.
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How does your personality, experience and background influence your business?
”I’ve been involved in some very intense industries, and that has really helped me to develop a tough skin. When we were building In The Event, we literally started from the bottom and had to work our way up through one of the toughest and most saturated markets out there. Having made that journey really helped with my knowledge of the industry, my ability to understand so much of what it has to offer, and has helped me find new and more innovative ways of rising to the top.”
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Where do you look for professional inspiration?
”Fashion! When it comes to design, I see fashion as one of the instigators of new trends and movements in the creative industry. From new color trends to how shapes are reinventing classical structures, fashion is just so innovative. I’m also an experienced interior designer, and that always plays into how we create new ways to play with the spaces we use to create events.”
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GAYLYN LASPINA
IN THE EVENT | 3008 S 300 W, SLC 801.886.1144 | intheevent.com
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Stay true to who you are as a company.” Q
ur team at In The Event specializes in a more holistic approach to event production and design. From supplying a comprehensive rental inventory to providing clients with professional event planners, designers and on-site staff, our team is experienced in creating an amazing event from start to finish. For 10 years now, we’ve been breaking the mold of traditional event planners by bringing together equipment and design to offer clients a one-stop-shop when it comes to their event planning experience. We’re based in the Salt Lake City area, where Silicon Slopes and the tech community is expanding exponentially, and In The Event is excited to be the design house that is equipped to handle anything from corporate events and product launches to parties and experiential marketing events. Built from the ground up, our team is
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SPECIAL ADVERTISING SECTION
Biggest challenge?
“Definitely scaling a business. Growing in a creative industry is always difficult, as it’s a combination of the technical side of growth, which includes HR, hiring, supply and demand, etc., and also how to continually be reinventing and improving your creative approach to the actual work you do. It’s always a challenge to stay true to who you are as a company when you’re always changing and moving in new directions.”
Best advice?
“Being honest 100% of the time will make creating and maintaining a successful business 100% easier. Not only in staying true to your brand and your identity as a company, but also in how you interact with clients and others in the industry. There are so many moving pieces in the world of events, and being truthful brings a peace of mind that is so essential in this fast-paced industry.” What’s new?
“So much has happened for In The Event even in the past few months! With our new location in Wyoming, the new website, and so many new additions to our decor and event technology inventory, we’re ready for the next level!”
no stranger to what it takes to start and propagate a successful business. Along with my husband, Robert, we’ve worked hard to bring together our separate industries, interior design and events, to create a company that gives our clients an extremely detailed and design-savvy approach to the experience they want to bring to life for their own audience.
arsha Holfeltz used to travel the world looking for the perfect upholstery textiles for clients. When she was unable to find what she was looking for, she started manufactured them herself—and thus, Madison McCord Interiors was born—first in Northern California and then, five years ago, here in Salt Lake.
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Not just fabric, Madison McCord’s showroom boasts dining tables, coffee tables and side tables in many sizes and textures including concrete, live edge woods, solid walnuts, steel and contemporary glass. And, of course, there are sofas, sectionals and chairs—700 frames are available with over 1,000 fabrics and leathers to choose from. Custom upholstery is completed in only three to four weeks, a relatively unheard of turn-around time. Holfeltz calls Madison McCord the “Mid-Century Modern headquarters in Salt Lake City,” and what’s more, she says, her designs offer something many competitors do not: Comfort. Explains Holfeltz, “We take these amazing clean lines and mix modern cushion technology during manufacturing to bring the perfect marriage of style and comfort.” “Your home should be a unique space that is defined by you individually,” Holfeltz says. “Our large selection of one-of-a-kind dining tables, coffee tables, consoles and custom upholstery ensures that your home is your own inviting environment.”
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How does your personality, experience and background influence your business?
“I started in the San Francisco Bay area where I was acclaimed for creating amazing environments for wine-tasting rooms.”
Best advice?
“Focus on building personal staying power. Take a hard look at yourself to determine if you have the personal stamina and skills in your area of expertise. It won’t come easy but it will be worth it!” What’s new?
“Designers and the public know that we sell our floor samples year round. If you need something for a design job or in your personal home quickly, we are the go-to store. Our inventory changes monthly so you will always find something fresh and unique!”
MARSHA HOLFELTZ
MADISON MCCORD INTERIORS | 3960 S. HIGHLAND DRIVE, SLC 801.277.5555 | madisonmccordinteriors.com
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Focus on building personal staying power.” SPECIAL ADVERTISING SECTION
We are important to the Salt Lake and Park City community because we are a brick and mortar store with a lot of great inventory that can be purchased off the showroom floor or custom ordered for clients as well. We work with outside designers and we have our own full service in-house designers that can help customers in store or we can consult in home as well. I started my company in 1989 with my mother who has since retired. My parents had owned a large furniture store and I had grown up working there throughout my teen and college years. My mom and I wanted to partner in a business that channeled our creative energy and home furnishings background along with our love of interior design. So we began with a small design showroom selling to the design trade. Later we spent 10 years in the Historic Sugarhouse Post Office location which we outgrew and we then moved farther down Highland Drive to our larger 16,000 sq. foot showroom in the Holladay/ Millcreek area where we have more space to showcase a larger inventory of home furnishings and accessories. We have been in this location for 12 years. I have had a lifetime of experience in home furnishings and design and feel my no-pressure and laid-back approach lends itself to a gracious and warm experience for our clientele. It is important to have fun and we love working with clients of different tastes and backgrounds and celebrate all of the different needs and ideas our clients have. We rarely work with clients where we don’t have a lot of laughs along the way. We love getting to know everyone’s “story.” The more we know the better job we can do. Our clients often become great friends and as a result we have a lot of repeat business, referrals and second generations coming back to us. We really cherish these relationships.
JACQUIE COLLETT
GUILD HALL DESIGN CENTER | 3640 Highland Dr, SLC 801.277.6534 | utahguildhall.com
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Enjoy the process, love the outcome!”
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My company has been providing gorgeous and unique home furnishings, accessories and interior design for the past 29 years.
We specialize in great art and accessories and we have a very large showroom in which we can show a wonderful selection of upholstery and casegoods for people to see and try. We have an amazing staff of talented and capable interior designers.
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The biggest challenge these days is the internet. People have so many choices of places and ways to buy since the invention of online buying. We try to have fair prices, unique pieces and wonderful service. You can not really buy interior design online (although I have seen people try.) We specialize in hands-on design with the ability to show people a lot of things in person and see and touch fabrics and leathers. There is no substitute for that. Our mission statement is “Enjoy the process, love the outcome!” We want interior design to be fun, we want to create great spaces that people love to come home to and provide furnishings that are not only beautiful but functional...they must serve the needs of the family or person living there. We want people to be proud of their homes and have the home reflect them...not the designer. That is our goal.
t’s been said that art is in the eye of the beholder, but for the women at Inside Out Architecturals, art is in the tile. From wood parquet to glass, custom mosaic to historical ornamental, their lines are sourced from over 50 different global manufacturers. Inside Out has established itself as the ultimate art tile destination in Utah.
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for their project and is on hand throughout the tile selection process. They begin by helping clients visualize the tile in their space.“Clients need the opportunity to visualize their decorative tile in its field and location before it is installed,” explains Wynn “When a complicated layout is drawn beforehand, we can address questions and finishing details before the installation begins. Our design services are what sets us apart from other local tile stores.”
Owner Leah Wynn was first bitten by what she affectionately calls “the tile bug” when she was in college. “I fell in love with decorative tile when I was researching a project while interning for a local designer,” she says. “I have been fortunate to work with people who have kindled my obsession and encouraged me to open a showroom.” The all-female design staff is enthusiastic about helping homeowners and design professionals find the perfect tile
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How does your personality, experience and background influence your business?
“I love working with people and building relationships with them. When I meet with a client, I really try and build a good rapport with them. It makes both parties feel more comfortable and makes it so we understand each other and we can communicate well during the design process.” Jenny Rich—designer
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Where do you look for professional inspiration?
“We are proud to be working with vendors at the forefront of the design industry, providing products that are on the cutting edge of our industry.” —Leah Wynn
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Biggest challenge?
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Best advice?
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“The tile industry has grown substantially. There are so many options in color, size and shape that it can become overwhelming. Inside Out knows the questions to ask to assist in narrowing down choices.” —Leah Wynn Go for It. Don’t limit yourself. We have found if you do what you dream or love you will be happier. Even if you need to plan and save up to get what you want. —Leah Wynn Dream goal?
“To continue to love what we do here and share our passion and knowledge of tile with others.” —Leah Wynn What’s new?
“This year we will be one of few in the nation introducing new product that will amaze and present new intriguing options to the industry. Keep an eye on IOA.”—Leah Wynn
LEAH WYNN
INSIDE OUT ARCHITECTURALS | 3410 S. 300 West, SLC, 801.487.3274 | insideoutarchitecturals.com
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Go for It. Don’t limit yourself.” SPECIAL ADVERTISING SECTION
in the water logged Pacific Northwest. So, she moved back home to Washington County to start a boot-selling website with her recently retired mom. One garage renovation project later (it’s now a warehouse/ office) the women are in business. And they say they’re having a great time, “We’re trying to be fun,” says Theresa. “We’re keeping it on the light side.” Theresa acknowledges that the duo is getting in on a fashion trend, but says there’s a plan for long-term boot wearers, long after the trend passes. “If we slide in on a fad,” she says, “we can maintain a business on the commercial end, because that’s who we want to cater to—mailmen and real estate agents who tromp around in the rain all day.”
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How does your personality, experience and background influence your business?
I am retired from a career in office work and Heidi has the experience in the shoe industry. We both have an eye for fashion and are creative. Creativity is important when you are starting from scratch. Having a sense of humor also helps.” —Theresa Lisardo
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Where do you look for professional inspiration?
“Hours and hours of research online. Reading reference books about the industry. Attending trade shows and connecting with vendors.”
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THERESA & HEIDI LISARDO PUDDLE JUMPERS | St. George, UT 435.319.8198 | puddlejumpers.biz
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Do your homework before making an investment.” Q
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t. George is an unlikely place for a rain boot empire to be born, but that’s exactly what the mother-daughter team of Theresa and Heidi Lisardo are doing with puddlejumpers.biz—a retail website devoted to rain boots and boot socks.
After living in Portland and working at a shoe store, daughter Heidi realized that many brick and mortar stores carry rain boots only as a seasonal item—a problem SPECIAL ADVERTISING SECTION
Biggest challenge?
“Competing for product with the “big companies” as a starter business. Finding the right wholesale vendors. Also, when a business is brick and mortar you are visible, but trying to get your online business to the front is challenging, you feel like you are swimming with the sharks.”
Best Advice?
“Do your homework before making an investment. Research, research, research. Don’t get discouraged, there will be days when you wonder, “what the heck am I doing.” If you are passionate about your goals you will wake up the next morning with renewed energy to move forward. It’s a great high.” Dream Goal?
“Expanding to include a fashionable line of raincoats. Working to manufacture our own line of boots made specifically for Puddle Jumper’s, and a good commercial end for practicality. It would be fun to have trendy little retail shops in the old district of Portland and downtown areas of bigger cities in colder states.”
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ame Droppers is the brain-child of Tiffany Colaizzi whose hard work and expert fashion sense has propelled her business to become Salt Lake City’s only high-end Designer Consignment Clothing stores.
The Name Droppers brand has grown extensively over the last 22 years with two locations covering over 6,000 sq.ft. of shopping space. Shipments of clothing and accessories arrive daily from loyal consignors living in many different fashion markets such as Los Angeles, New York, San Francisco, Newport Beach, Las Vegas, etc. These locations all add to the uniqueness of Name Droppers constantly changing inventory keeping it fresh and one of a kind. Don’t get fooled by the assumption that everything at Name Droppers is gently worn. Over half of the inventory in both stores is brand new with tags. Name Droppers deals with manufactures, reps and small boutiques that need to make room for new inventory in their showrooms and stores so they send to Name Droppers. The customer service at Name Droppers is always a pleasure. Unlike most shopping experiences, each staff member (trained by Tiffany) is a fashion stylist and offers styling at no extra charge. Call ahead before that last minute trip, the special occasion, or just when you want to feel like a celebrity. Name Droppers will have a rack full of different looks for you to try. They know your time is precious and they will help you spend it wisely. Shopping is fun when someone is doing it for you and saving you money too. It’s a simple in-and-out. Don’t miss Name Droppers End of the Month Sale. It is held the last full weekend of every month at both locations, Friday, Saturday and Sunday (Highland Drive Only—outlet store closed Sundays). High-end clothing means quality, style and excellent workmanship. You can have all of that at Name Droppers and wear the clothes you only dreamed of or have seen in the fashion magazines such as Gucci, Chanel, Burberry, Saint Laurent, Givenchy, and Prada etc.....at a fraction of the original price. It’s the smart way to shop!
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How does your personality, experience and background influence your business?
“I am a people person—this really comes in handy with the 15,000 consigners Name Droppers has. I started working retail when I was 14 yrs old in Newport Beach,California. I love people and love being apart of a community that supports small businesses. Salt Lake City has supported my business for the last 22 years and I’m very thankful for that.”
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Biggest challenge? “I love what I do and love my clients so much at
both of my stores, that I wish I could be at both my locations everyday.”
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Dream Goal? “My dream goal is to start franchising
Namedroppers within the year.”
TIFFANY COLAIZZI
NAME DROPPERS | shopnamedroppers.com Main store: 3355 Highland Dr , SLC, | 801.486.1128 Outlet: 2350 Parleys Way (2100 South) | 801.474.1644
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Find your passion and you will love going to work.” SPECIAL ADVERTISING SECTION
would cherish and support each other,” she says of the decision to enter retail. “The store is like a great coffee shop,” Rothwell-Campagna explains. “You pop in to browse or to get style advice and end up knowing other shoppers.” Rothwell-Campagna says the advice doesn’t end with her staff, “Often a woman will be trying something on and come out to look in the mirror and other shoppers will chime in with positive affirmations. It is wonderful to see women lifting up other women.” From styling services, to good old-fashioned fashion advice, Rothwell Campagna says it’s this personal touch that sets Apt. 202 apart. “A reliable place where shoppers can find wonderful items, a helpful friendly face, style advice and have fun in the process - is priceless. This truly is a one-stop shop.”
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How does your personality, experience and background influence your business?
“I have a contagious passion for what I do. I also recognize that we are all very busy so my customer’s shopping experience should be as efficient and enjoyable as possible. My business background has helped me tremendously. This is not only my dream job, it is my career—and one that I take very seriously.”
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“My eyes and ears are always open and so I gain inspiration from all my walks of life. I often look at patterns or colors and try to replicate them through my window displays or store them in my mind’s eye for a later date. I follow quite a few boutiques on social media and love to see what other small shops are doing.”
ASHLEY ROTHWELL-CAMPAGNA APT. 202 BOUTIQUE | 955 E 900 South, SLC, 801.355.0228 | apt202boutique.com | insta@apt202
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Simple elegance breeds sophistication.”
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or Ashley Rothwell-Campagna, owner of Apt. 202, it’s all about community. “The camaraderie that happens within these walls is truly remarkable,” she says of the clothing boutique in Salt Lake’s Ninth and Ninth neighborhood. “It is a really fun positive shop with great energy.”
After a decade-long career in advertising in San Francisco, Rothwell-Campagna opened the doors to her shop in 2007. “I wanted an environment where women SPECIAL ADVERTISING SECTION
Where do you look for professional inspiration?
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Biggest challenge?
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Best advice?
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Dream goal?
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What’s new?
“My biggest challenge is that I never stop. I am constantly working on improving my business to make it the best that it can be for my amazing customers. They deserve that!” “Simple elegance breads sophistication.” “My goal is to continue to strive for a balanced life and career.” Rothwell-Campagna says she sees clear trends for fall 2017, Army green, cold shoulder tops and choker necklines will reign supreme. Plus, sweaters are always in style, “I purchased a lot of cozy turtleneck sweaters in cashmere and other comfy fabrics,” she says.
ighly acclaimed designer Kristin Rocke melds her clients’ needs and aspirations into spectacular interiors that are as livable as they are uniquely personal. “My clients trust me to push the envelope and take them somewhere unexpected, knowing that each project ultimately represents their individuality,” says Rocke, principal and owner of K. Rocke Design.
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This Utah-based interior design firm boasts notable, awardwinning residential and hospitality projects coast-to-coast and has been recognized in numerous magazines including being named one of the top 10 designers to watch by Traditional Home. Her most recent international project, Rancho Santana resort in Nicaragua, has garnered international attention. For Rocke, the pursuit of authentic design and intriguing new product is an unending passion. She also owns Glass House, a pulsating design store furnished with unique items that delight shoppers and elevate the style of their homes. Visit the online store at GlassHouseSLC.com.
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How does your personality, experience and background influence your business?
“I am open to new experiences, and enjoy getting to know people. This translates into projects that reflect my clients’ tastes and lifestyles.”
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Where do you look for professional inspiration?
“I am frequently inspired by emerging artists. They respond quickly to what’s happening politically and culturally and the palettes that develop in their art work feels forward and fresh. When I see something that’s bespoke, it makes me want to do better and be better.”
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Biggest challenge?
“Finding enough time to do all I want to do. But I never run out of ideas. I feel fortunate that I get to weave them into my work.
Best advice?
“Jump in. You’ll never regret having tried something and giving it your best, but you will regret never having tried.” Dream goal?
“I want to continue to build and nurture my relationships with my customers. I am excited about supporting the arts and showcasing extraordinary home furnishings. With Glass House, I’m giddy about creating a place people enjoy coming to and having a unique experience.” What’s new?
“I’m seeing a lot of abstraction in patterns and depth in color ranges. I love the compelling color pairings, mashups of colors we haven’t seen together, like emerald with marigold and peony pink with chartreuse.”
KRISTIN ROCKE
K. ROCKE DESIGN | 3910 S. Highland Drive, Millcreek 801.274.2720 | krockedesign.com
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Jump in. You’ll never regret having tried something and giving it your best.” SPECIAL ADVERTISING SECTION
But then she got an idea, “I started to think about what it would look like to have patients struggling with substance use be able to come to one private, outpatient space, where they could receive their primary care, behavioral health therapy and peer support, as well as access to medication-assisted recovery, if that was appropriate for them. I knew that there was a growing trend towards primary care and behavioral health care providers being co-located, and I knew that was how I wanted to deliver care for substance use disorder.” So she teamed up with psychologist, Dr. Jonathon Bone, owner of Salt City Psychology. At Equilibrium, de la Garza and Bone are delivering a more personalized and complete approach to recovery in an outpatient setting where patients can continue to have the support of family and friends. “Every patient is unique in their experiences and their needs for successful recovery—it is not a one size fits all approach. We hope to give patients and families access to the modalities they require to transform their lives. This is my vision and my passion.”
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How does your personality, experience and background influence your business?
“I have been treating patients with substance use disorder for six years, and my life personally has been impacted by the opioid epidemic. I am an empathic care provider and am dedicated to helping patients and families struggling with the impact of this incredibly difficult diagnosis.”
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AMY DE LA GARZA, M.D.
EQUILIBRIUM: OUTPATIENT CARE FOR SUBSTANCE USE DISORDER | 77 S. 700 East, SLC Suite 220 | 801.532.2570
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Be tenacious and patient.”
“People who I’ve come in contact with over the years, mentors who I see making a difference in other people’s lives.”
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e’ve all heard the grim statistics. Utah is fourth in the nation for opioidrelated deaths. Dr. Amy de la Garza is ready to do something about it. After being trained to treat substance use disorder during her family practice residency, de la Garza says she was ready to make a career out of the practice, but then she says, “When I got out into the real world I realized that just giving people medicine to treat an alcohol or opioid use disorder, without having the behavioral therapy component, didn’t do anything. It wasn’t helpful.”
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Where do you look for professional inspiration?
Best advice?
“My best advice for patients and families struggling with addiction is to really be open to exploring all of the options for treatment. Recovery looks different for every person, there are choices of places for treatment,and choices for modalities of treatment, including medication.” Dream goal?
“To bridge the gap between abstinence-based, 12step programs and medication-assisted recovery through successful outcomes with my own patients and advocacy work.” What’s new?
Drs. de la Garza and Bone will continue their independent practices for patients who do not have substance use disorders. Dr. de la Garza practices family medicine, and Dr. Bone has a general psychology practice as well as forensic psychology. More information can be found about their individual practices at dramydelagarza.com and saltcitypsychology.com.
en Reuben’s first yoga experience was a bust. “I didn’t like it,” she says, “I thought it was a waste of my time. I was like ‘What is this? I thought yoga would be a serene experience but this is sweaty and gross.” Two years later she decided to join some friends for a 30-day yoga challenge. “I went for the first two weeks and I dreaded each practice,” she says with a laugh, “but something changed around day 15. I don’t know what it was, but I started looking forward to class.” And just like that, she was hooked.
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So, she took a leap of faith, found a partner and opened a studio in downtown Salt Lake—primarily so she would have a place to practice. Reuben’s initial negative impression of yoga has shaped her business philosophy. “We teach in a style that’s accessible,” she says. “Making the decision to go to a studio is the hardest thing a person who has never practiced yoga will ever do.”
But after moving home to Salt Lake she discovered there were no power yoga studios in the valley. She says her mood and demeanor felt the effects of not practicing, “I literally felt myself closing up into the snarky girl I was before,” she says.
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How does your personality, experience and background influence your business?
“I love to have fun and to allow that to shine through as a teacher and as a community leader. SLC can be a tricky place to meet fun people and I wanted to change that. I am committed to our community, it’s what makes SLC so damn special.”
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Where do you look for professional inspiration?
“I have a group of friends who also own businesses in Salt Lake. It’s essential for me to have that sounding board with other woman who can relate on every level. It’s how I fill myself up and get inspired.”
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Biggest challenge?
“I’m a visionary and I love to create ideas. I’m not the best at managing people. We have a studio with fifty plus staff and it’s hard for me to delegate. How do you keep all the balls in the air at one time and still stay present?”
Best advice?
“If you find a passion in life that you want to turn into a business, make sure that you create enough space so that the business doesn’t overshadow the passion.” Dream goal?
“Continuing to share the love of this style of yoga with as many people as possible in Salt Lake. We’re scheduled to open up in new locations in 2018 and I want to be able to share the love of this practice.” What’s new?
“We now have a dedicated studio for empowerment programs—teacher trainings, deeper meditation and movement. We’re a continuing education center in the realm of health and wellness. Our teachers in our community are so incredibly talented, I wanted to create a platform for their growth and success. There’s a lot to be excited for.”
JEN REUBEN
SALT LAKE POWER YOGA | 250 Broadway, Ste. 200, SLC 801.468.9642 | saltlakepoweryoga.com
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Creating your business is also creating a community.”
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The charming boutique is eclectic and one-of-a-kind in its style and inventory. “We have a little bit of everything. I wanted to make it a one-stop-shop,” Bennett says. “So we carry lots of different things—baby, bath and body, things for the home, clothing, jewelry, shoes and wedding. I’m hoping it appeals to everyone who walks in the door.” Bennett spends a lot of time at markets seeking out one-ofa-kind items for her shop. “I try very hard to have things other people don’t have,” she says. But it’s the presentation of her merchandise that sets Amy Boutique apart, “I like to do displays,” Bennett says. I go to markets and I dream up things I want to do and I buy based on that,” she explains. When I get back, I do a fun display. I don’t just stack things on the shelf.”
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How does your personality, experience and background influence your business?
“My personality is very eclectic. I have very different tastes that all work together, I like lots of different styles and that helps me as a buyer.”
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Where do you look for professional inspiration?
“I love Paris. I love French design. I know in retail that if I buy everything for my taste I’m not going to sell very much, so I buy for other people’s tastes. You have to get to know your customers.”
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AMY BENNETT
AMY BOUTIQUE | 4670 South 2300 East, Holladay 801.938.9241 | facebook.com/amyboutiqueutah
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my Bennett was born a retailer. “I used to play with an adding machine at my grandma’s house like I owned a store,” she says. “I always knew I would own a shop. I was just waiting for the right location.” It took her four years after she decided to leap into the business, but she found her perfect location in the Holladay Village Plaza.
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Biggest challenge?
“Trying to remain unique and finding new things that not everyone has. With the internet you can find anything, so a lot of times I’ll buy things at antique stores because I know other shops won’t have them.”
Best advice?
“Do it when you’re young! I should have done it when I was younger and I had more energy. It’s a lot of work. And hire the right people. It’s so important to hire people you want to work with.” Dream goal?
“Creating a shop that appeals to everybody. I’m working on online right now. We have social media but people want to know if we can ship.” What’s new?
“I’ll be hosting Halloween and Christmas open houses. During those, customers get all holiday merchandise at 20 percent off, even new inventory.” More information about the open houses and the upcoming website can be found on Amy Boutique’s Facebook page.
t’s unclear if the pun is intended when Michelle Leo, of Michelle Leo Events, says, “I decided to marry my love for creativity and design to my natural talent for organization and planning,” but as an event planner, she’s seen her fair share of marriages. She’s organized and planned everything from luxury weddings to intimate ceremonies and social soirees to corporate events, in the U.S. and abroad.
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Leo and her team base all events on the client’s individual needs and desires—providing flexible pricing, unique design and exceptional event production. MLE not only efficiently plans and executes events from a logistical standpoint, but also adds an extraordinary design element to each event. It’s these
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unique offerings and creative designs that have taken the global event design and planning industry by storm, earning the company an impressive list of awards along the way. Martha Stewart and Vogue Magazine have called Michelle Leo Events Utah’s Top Wedding Planner, and the company just claimed its seventh consecutive Best of State award. The awards and happy clients go hand-in-hand, “Our one-on-one planning and design process is tailored to the unique and individual needs of each client, allowing us to provide a custom, personalized experience that delivers unforgettable results,” says Leo.
How does your personality, experience and background influence your business?
”Throughout my career as an event planner and designer, I have had the opportunity to connect with people and to produce events all over the world. Each unique experience has contributed to the way I see and connect with my clients both near and far.”
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Where do you look for professional inspiration?
“Literature, music, art, interior design, textiles, travel, culture, fashion and more. We get to know our clients’ styles and work to produce amazing client and guest experiences with an emphasis on the details. Michelle Leo Events focuses on creating environments that allow clients and their guests to enjoy the event.”
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Biggest challenge?
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“Dealing with unrealistic clients who have giant expectations and don’t understand or respect the type of budget required to support their expectations. Many people believe the price of goods and services in the event industry is negotiable—that’s not the case.”
“Value moments, not things. Staying connected to the people I love fuels my energy and zest for life, and I find sheer joy in owning a company where our highest priority is helping our clients design, plan and enjoy life’s most celebrated events.” Dream goal?
“I’d really love to plan an intimate wedding abroad on a beautiful hillside overlooking the Mediterranean. A gathering of close friends and family, tables full of delicious food, the perfect lighting, and an overwhelming feeling that can only be described as “the perfect summer evening.” If you’re reading this and dreaming of the same thing, call me!”
MICHELLE LEO
MICHELLE LEO EVENTS 801.455.1121 | michelleleoevents.com
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Value moments, not things.” SPECIAL ADVERTISING SECTION
walk in or call ahead without needing to make an appointment a week in advance. We’re high class and high-end, without high prices.” With a focus on hygiene—Nailed! has regular check-ups with a podiatrist to make sure sanitary standards are maintained—and community—Nailed! Is a favorite place for groups of friends to gather—Nailed! is one-of-a-kind in Salt Lake. But, Bennion, a trailblazer in the marketplace, says the salon style is taking off nationwide now—with chains popping up in California and Colorado. “We were the first to have this,” she says. “I think it’s important that we have something on the upper echelon in Salt Lake. We’re really cutting edge.” And with a new location opening this fall, Bennion sees a bright future. “I have 35 employees and they know they have a safe job here,” she says, “As I continue to grow, there will be more opportunities for them.”
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How does your personality, experience and background influence your business?
“I am a people person. I love having people around me—I love gathering. Nailed! is a gathering place—clients can tell that this is a friendly place where they want to be. Everything tells them, ‘Come join us and stay and talk and enjoy your time here.’ ”
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Where do you look for professional inspiration?
“I have a great team of people and amazing talent who work with me, I trust them to look at the trends in the field, and I’m on the business end keeping us ahead of the curve.”
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TRICIA BENNION
NAILED! | 875 E. 700 South, SLC 801.532.6245 | nailedboutique.com
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elieve it or not, Tricia Bennion had never even had a manicure when she developed the business model for Nailed! salon. An idea born from the mother-daughter bonding pedicures that Bennion would get with her then-tween daughter, Nailed! is to the mani-pedi world what fast-casual dining has become for the restaurant industry.
“We’re the alternative to the express salons you see on every corner,” says Bennion. “We offer a higher quality product and our hygienic standards are higher, but you can SPECIAL ADVERTISING SECTION
Biggest challenge?
“Finding technicians is very difficult. In this industry there’s very high turnover. In the end, finding employees will be what limits growth in Salt Lake.”
Best advice?
“You have to have the courage of your conviction—know innately that what you’re doing is a good thing, and no mater how hard it gets, stick with your business model.” Dream goal?
“Every state in the country has a Nailed! You’ll go to Starbucks for your coffee, Aveda for your hair cut and Nailed! for your mani-pedis.” What’s new?
In addition to a new exclusive line of vegan and cruelty-free nail polish now in development, Nailed! recently opened a second salon in Millcreek—and unlike the Salt Lake location, which Bennion calls “an everything-but-hair” salon, the new location will have hair stylists onsite. “It’s a nail salon that does hair instead of a hair salon that does nails.” 3369 S. Highland Dr., SLC
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ravel isn’t her job, but Jennifer Reeves Design, approaches globetrotting with a business in mind. “I seek out unusual gemstones everywhere I go and bring them back to the U.S. for my designs,” she says.
This is no doubt in part because of her background in the corporate world while living in Australia. It was then that she started creating jewelry part-time. “It was kind of funny because all the ladies I worked with started wearing my jewelry,” she says. “I could never stop. I thought, “This is going to go somewhere.” And somewhere it went - both literally and figuratively.
one can conduct business as well as a tourist destination. I think that women are seeking more choices and sophistication in what they are wearing and how they are accessorizing.” Her collection of jewelry has been instrumental in allowing her to work with women entrepreneurs and support small businesses. “My jewelry business is my passion, but I also endeavor to empower women.”
Reeves is now based in Salt Lake and her pieces are sold online, at trunk shows, pop-ups and at select retailers in Park City, Salt Lake and Los Angeles. In the four years she’s been here Reeves has seen changes in the area, “Park City and Salt Lake are growing communities,” she says, “Because we are becoming a very popular place where
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How does your personality, experience and background influence your business?
“I lead a very active life. I also have a vibrant personality, combined with my travels and creative background which complement by business and the jewelry that I design. All of these characteristics meld into a unique pot of creativity.
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Where do you look for professional inspiration?
“I travel extensively, read a lot of jewelry magazines and keep up with current trends. I also go to trade shows and get inspired by exchanging ideas with other designers.”
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Biggest challenge?
“Time. Because there is so much I want to do and there are only 24 hours a day. It’s frustrating because I want to go places and do more things, but I am limited on time.”
Best advice?
“Whether it is a goal you want to reach or a business you want to develop. Follow your heart, be passionate and be positive with challenges you are faced with.” Dream goal?
“I would like to get my jewelry into additional retailers and boutiques in order to expand my distribution and allow more people to enjoy my designs. What’s new?
“In general I’d like to expand my pearl collection. Pearls are making a comeback and people have a much higher appreciation and interest for pearl jewelry. “I am going to expand that collection to meet the demand.”
JENNIFER REEVES JENNIFER REEVES DESIGN 708.717.5942 | jreevesdesigns.com
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Best advice? “Opportunity is limitless, so just believe in yourself and dive-in head first...! Dream goal? “To fall in love again! The icing on the cake would be to share my business with my new love. The restaurant business is consuming, yet passionate and I would love to share that with someone! What’s new? “We have expanded into the wedding business, offering bridal showers, groom’s dinners, rehearsal dinners, ceremonies and receptions. We have created a special environment for business meetings and company parties as well.”
CELEBRATING
20 YEARS
AS A RESTAURATEUR IN SLC…!!
feeling blessed......!!!
so many wonderful, amazing people... ...entering my life I observe... ...each day
the interaction... ...silliness
...happiness the joy...
...peacefulness
KIMI EKLUND
the sense of fulfillment...
KIMIS CHOP & OYSTER HOUSE | 2155 S. HIGHLAND DRIVE, SLC 801.946.2079 | kimishouse.com
...satisfaction
TOGETHER, creating this masterpiece... ...WE all call kimi’s chop & oyster house! exponential, my gratitude...
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inconceivable, my gratefulness...
for the humbling expression of love...
Opportunity is limitless, so just believe in yourself and dive-in head first...!.”
...generosity ...loyalty
...respect
...kindness
each of you has shared with me!! THANK-YOU...
How does your personality, experience and background influence your business? “Every day I awake with vigor, enthusiasm and excitement for creating a cozy, friendly atmosphere for my guests to enjoy a “kimistyle” experience; one where my guests enjoy the freshest fish and seafood in Salt Lake City, in a luxurious setting, with a Scandinavian flair. My Executive Chef Matt Anderson has been with me since 1997, and my Bar Manager Kenn Hall since 1998. Obviously, loyalty within my staff helps create a solid foundation for my business.” Where do you look for professional inspiration? “I have been blessed to engage in the Goldman Sachs 10,000 Small Businesses Initiative in 2015 and this September I will partake in the inaugural class of the James Beard Foundation Women’s Entrepreneurial Leadership Program in Boston. Outside of expanding my education, I network with people I admire in various professional positions.” SPECIAL ADVERTISING SECTION
...for your friendship and patronage that I hold so closely to my heart!!
May the joy of the upcoming fall and holidays enrich your life...
...as much as you have mine!!! xoxo
kimi
ps…we offer private rooms for weddings, business meetings & holiday parties! Book yours today!
I am
Possibility
I am
Year-round sport, recreation and educational programs, plus camps, custom family vacations, competition programs, and more for individuals of all abilities.
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Sign up. Volunteer. Get involved!
www.discovernac.org | 435.649.3991
#IamNAC
Kingsbury
Hall
Oct 6-30, 2017 odysseydance.com
And Redux Nut-Cracker See Clara find an APP for that!
Dec 13-23 Kingsbury Hall
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PHOTO COURTESY UTAH STATE FAIR
Real-deal SLC band. . 112 Saudi Contemporary . . 114 Don’t-miss events. . . . 116
UTAH STATE FAIR 2017
IF YOU’VE NEVER been to the Utah State Fair, you don’t know what you’re missing. This quintessential Utah event has activities for all ages and hundreds of animals not yet in the form of McNuggets. Take the family and enjoy live music, rides, pig races and, of course, crazy food. Sept. 7-17. Utah State Fair Park, 155 N. 1000 West, SLC, 801-538-8400, utahstatefair.com
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saltlakemagazine. com/small-lake.
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
Culls Speed Ahead VINCENT DRAPER AND THE CULLS shows no signs of stopping. BY ASHLEY SZANTER
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never anticipated asking an all-male band about Taylor Swift, but Carson Wolfe openly admitted, “I am super Swift-y.” After listening to him talk about his heartbreaks and how they inspire songs, the connection was obvious. If music is Vincent Draper and the Culls’ first love, beer is their second—we met at Beer Bar, where I learned a few things about this
eccentric group of dudes. They belong to a genre of music known as sad bastard—a style characterized by morose tones and tender lyrics. Second, their music videos often reflect the introspective emotionality of the songs. And third, I had absolutely no idea what to expect in this interview. “Where did the name Vincent Draper come from? Because that’s not your name,” I asked
PHOTO CREDIT NATALIE SIMPSON
Associate Editor Ashley Szanter and photographer Natalie Simpson are always on the lookout for local, up-and-coming talent. Do you have a recommendation for a Small Lake City feature? You can make your suggestions and check out Vincent Draper and the Culls’ Small Lake City videos at
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From left: Chase Terry, Kevin Schultz, Vincent Draper/ Carson Wolfe, Eric Peatross and Todd Johnson
Carson. “It’s not?” Todd Johnson replied, feigning horror. After exchanging some laughs, Carson filled me in, “Draper is a family name” and “Vincent is a nod to Van Gogh.” Todd and I briefly lamented the missed marketing opportunity to call the band Carson and the Wolves, but Carson admitted that Vincent Draper appealed to his lack of pretension. “I felt terribly uncomfortable trying to promote myself,” he said. “I’d rather say, ‘Hey, come check me out in this band,’ than say ‘Hey, come check me out.” Carson’s humility isn’t just for show, and bandmate Todd also has an easy demeanor. Although Carson and Todd often downplayed their own musical skill, they went out of their way to compliment
the other bandmates, going so far as to call some “musical geniuses.” The easy-going nature of our conversation reflected their approach to music: If it feels right, go with it. While all of these guys are seasoned musicians, the band is fairly young—less than a year old. Carson joined another local band, Hectic Hobo, as an opener on their tour of Wyoming and Colorado. Todd remembered, “We knew four or five songs together by the end of the tour.” That tour, in spring of 2016, ultimately led to the creation of Vincent Draper and the Culls. Vincent Draper and the Culls aren’t simply another entry into the Hall of Hipster Music. These guys are the real
deal, representative of the eclectic musical styles you find in Salt Lake’s music scene. “I like to think there’s a lot of Salt Lake City in our sound,” Carson says. “All the girls that broke my heart I met in Salt Lake City, and without them, I would not have written the songs.” Before leaving, I took a shot at getting these guys to engage in even a little self-promotion. “Why should people come watch you?” “Oh, cause Todd is a stone-cold fox,” said Carson. And we laughed, again. vincentdraper.com
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Through Arab Eyes UMOCA stages historic exhibit of SAUDI CONTEMPORARY ART.
joke) and gentiles (who are sick of being mistaken for the butt of every joke). As much as we Utahns hate being painted with such a broad brush, we’re guilty of doing the same. Implicit bias is everywhere, fast-tracking our associations about people based on skin color, clothing, religion or nationality. In
addition to creating inaccurate assumptions, humans fear those who are different, be it Mormons or Muslims. In the shadow of the Mormon Mecca, the Utah Museum of Contemporary Art aims to create understanding of Mecca with “Cities of Conviction,” an exhibition presenting PHOTOS COURTESY OF UTAH MUSEUM OF CONTEMPORARY ART
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hough Utah touts the Great Salt Lake, gorgeous national parks and some of the best skiing in the world, the state’s most-visited tourist attraction, bringing in 5 million visitors a year, is Temple Square—or, more casually, the Mormon Mecca. Outsiders see Utah and Temple Square as one and the same—if you live here, you must be one of those peculiar Mormons. The simplistic assumption frustrates Latter Day Saints (who are sick of being the butt of every Pieces by Saudi artists in the largest ever exhibition of contemporary Saudi art.
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works from Islam’s holy city in Saudi Arabia. “In a time of xenophobia and Islamophobia, there is a moral imperative to expose our communities to cultures that are misunderstood,” says Kristian Anderson, UMOCA executive director. “Although the Muslim community is diverse, they are viewed through a lens of homogeneity that obscures their complexity.” The city of Mecca is central to the vast majority of the world’s Muslim population. Like Salt Lake, it is a destination for religious pilgrims; like Salt Lake, there is strain
between the religious and secular; and, like Salt Lake, restrictive cultural policies color outsiders’ entire perception of the residents. However, there is a contingent of young Saudi artists working to counter those repressive stereotypes. Cities of Conviction will feature 20 of those artists, including Balqis Al-Rashad, UMOCA’s first ever international artist-in-residence. In addition to exhibiting her work, Al-Rashad will be living in Salt Lake City for six weeks, creating site-specific art and teaching public workshops. UMOCA also plans to bring four additional Saudi artists to Utah for
performances, lectures and community workshops. Perhaps the most striking feature of Cities of Convictions is a large sculpture in the exterior courtyard, which takes the form of a fully functional mosque made out of chain-link fence. The artist, Ajlan Gharem, constructed the piece as a metaphor—transparency, he says, is the key to understanding. The exhibit, the largest of Saudi contemporary art ever to be shown in the the U.S., opens Aug. 25 and runs through the end of 2017. Utah Museum of Contemporary Art, 20 S. West Temple, 801-328-4201, UtahMOCA.org
Paradise Has Many Gates, by Ajlan Gharem, is a mosque constructed of chain-link fencing.
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Salt Lake Picks Upcoming events you do not want to miss BY ASHLEY SZANTER AND CHRISTIE MARCY
MUSIC: Few film scores are as recognizable as that of Indiana Jones and the Raiders of the Lost Ark. The Utah Symphony will undertake the epic John Williams score while the equally epic movie screens behind them as part of their Film in Concert series. Leave your bullwhip at home.
Bob Schneider
Sept. 7, Abravanel Hall, 123 W. South Temple, SLC, 801-3552787, arttix.org
Keep your eyes out for unicorns and powder clouds during The Color Run’s 5K in Salt Lake City. Oct. 14, Utah State Fair Park, 155 N. 1000 West, SLC, thecolorrun. com/locations/saltlake-city/
Bob Schneider defies labeling— he’s a little bit pop, hip-hop, punk and a touch of folk. Schneider’s been on the Austin music scene for years. At the risk of being trite, he’s probably the best artist you’ve never heard of. You can fix that, and you should.
George Clinton
If you’ve never witnessed the spectacle of a George Clinton & Parliament Funkadelic show, you aren’t living your best life. Clinton no longer has dreads and he sits through most of the show, but the stage is alive with a legendary cast of P-Funk characters, and the crowd moves, too. Follow the advice of a Parliament album and free your mind—and the rest will follow. Oct. 31, The Depot, 400 W. South Temple, SLC, 801-4678499, smithstix.com
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Oct. 20, The State Room, 638 S. State St., SLC, 801-596-3560, thestateroom.com Riot grrls rejoice. The role model of your adolescent angst, Ani DiFranco, is headed back to Salt Lake. Though she’s mellowed with age (haven’t we all?), this may not be the more touchyfeely DiFranco of late. After all, when she played The Depot last fall, it was part of her “Vote Dammit” initiative in support of progressive candidates and, well, you know how that ended. Nov. 4, Eccles Theater, 131 Main St., SLC, 801-355-2787, arttix.org
Whether you call it alt-country, country rock, roots music, or—as Gram Parsons called it—cosmic
Ani DiFranco
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John Jorgensen and stopping for a short residency in Park City. Oct. 26-28, The Egyptian Theater, 328 Main St., PC, 435-649-9371, egyptiantheatrecompany.org
Emily Ferranti and Garen Scribner in An American in Paris.
It’s been a while since country music has seen a redemptive arc quite like Jason Isbell’s. The former Drive-By Trucker went solo, went to rehab and became the voice of the new Americana along the way. His heartfelt lyrics, killer guitar licks and down-home charm are all part of the package. Sept. 8, Red Butte Garden, 300 Wakara Way, SLC, 801-5850556, ticketfly.com
AN AMERICAN IN PARIS PHOTO BY MATTHEW MURPHY
THEATER:
If you’re looking for a way to recapture the ‘50s Hollywood glamour of Leslie Caron and Gene Kelly, look no further than the Tony Award-winning An American in Paris: A New Musical stopping in Salt Lake City on its first national tour. Oct. 10-15, Eccles Theater, 131 Main St., SLC, 801-355-5502, Broadway-at-the-Eccles.com
OCT 5 - 7
2017
OUTDOORS:
Give summer a laid-back goodbye. Thanksgiving Point’s Labor Day Luau will transport you to the Hawaiian Islands for an evening of food, fun and a window into Polynesian culture. Sept. 4, Thanksgiving Point, 3003 N. Thanksgiving Way, Lehi, 801-768-2300, thanksgivingpoint.org
ROSE WAGNER
PERFORMING ARTS CENTER
The nature of sacred places inspires the centerpiece commission by Zvi Gotheiner, celebrating Bears Ears National Monument with a new ritual that connects humanity to sacred water and land. “Tower,” by Andy Noble, honors the hallowed ground where the Twin Towers once stood amidst falling rain and features 33 dancers, including guests from Utah Valley University. Performing under a torrent of 120 pounds of falling rice, the dancers in Eric Handman’s “Ghost Ship” explore how we are connected to our sense of place.
www.RDTutah.org
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a&e Celebrate the “best peaches in Utah” with an outing to Brigham City. Peach Days is a small-town tradition complete with a car show, a 10k race and the Peach Days Parade led by the Junior Peach Queen. September 6-9, 6 N. Main, Brigham City, 435-723-3931, boxelderchamber.com/peach-days
DANCE:
Hop on a magic carpet to the Capitol Theater to see Ballet West’s Aladdin, featuring dancers from both Ballet West II and Ballet West Academy. You’ll be enchanted by adventure, romance and comedy. Oct. 19-22, Capitol Theater, 50 W. 200 South, SLC, 801-8696920, balletwest.org Do away with awkward dance memories and dive into a new cultural experience. Learning Scandinavian Folk Dance will immerse you in the music and dance traditions of Norway, Sweden, Denmark and Finland.
Everyone knows Utah is the nation’s nerdiest state, and the success of Salt Lake Comic Con proves it. Dust off your cos and head to the second biggest fan convention in the U.S. Sept. 2123, Salt Palace, 100 S. West Temple, SLC, 801-953-1967, saltlakecomiccon.com
Wednesdays, Sept. 6-27, E.W. Garbett Center, 700 N 200 W, SLC, 801-703-6736, saltlakescandidance.org
Sept. 22, Snowbasin Resort, 3925 E. Snowbasin Rd., Huntsville, 801-620-1021, snowbasin.com/events
Trick-or-treating can be dangerous—if only because of the unhealthy amount of corn syrup, sugar and artificial flavorings you’ll ingest. Why not replace it with a healthy Halloween experience guaranteed to increase your heart rate and burn some calories? Pedal Provo Ghost Tours leads cyclists around the Provo City Cemetery while tour guides spin spooky stories.
School by attending Scarodeo. Bring the kids, dress up in your favorite costumes and keep an eye out for The Great Pumpkin!
Through Oct. 13, Provo City Cemetery, 610 S. State St., Provo, 385-321-0456, pedalprovo.com
Oct. 24, Riverton City Park, 1450 W. 12800 South, Riverton, 801254-0704, rivertoncity.com You might already be yearning for Christmas and the food, family and fun that it brings. Before switching out your home decor, immerse yourself in both holidays with Utah Symphony’s Disney in Concert: Tim Burton’s The Nightmare Before Christmas. Oct. 24, Abravanel Hall, 23 W. South Temple, SLC, 801-5336683, artsaltlake.org/events/
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
Do you know where your food comes from? Talk to local chefs, farmers and food artisans before experiencing a five-course Farm to Table Culinary Expedition at Snowbasin Resort.
FRIGHTS, SPOOKS AND TREATS FOR HALLOWEEN FUN
Enjoy the Halloween season and support local Riverton High
Forever Dead
FOOD/DRINK:
Halloween is a holiday meant for the whole family and Monster Block Party has something
for all ages: costumes contests, trick-or-treating, live performances and even a pumpkin drop! Oct. 28, The Gallivan Center, 239 South Main Street, SLC, slcgov.com/slcevents/slc-eventsmonster-block-party Leave the screams at home but don’t forget to bring your laughs. Stuck haunting The Off-Broadway Theater, Forever Dead follows four classic monsters as they try to sing their way out of purgatory. Sept. 29 to Nov. 4, The Off Broadway Theater, 272 S. Main, SLC, 801-355-4628, theobt.org
PHOTO, ALADDIN BALLET WESTII, BEAU PEARSON
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PARKCITYLIFE PEOPLE | CULTURE | ATTITUDE High Biz . . . . . . . . . . . On the Street . . . . . . . 5 Questions . . . . . . . . A&E . . . . . . . . . . . . . . Back in the Day . . . . .
122 123 124 126 133
PHOTO MICHAEL SPENGLER
CELEBRATE EDUCATION Since before the days of the Washington Schoolhouse (pictured), education has been a high priority in Park City. This year marks the Park City Education Foundation’s 30th anniversary of going beyond to ensure schools receive more than what state education funding provides. The Education Foundation raises at least $350,000 annually to support preschool, coding, art, music and STEM programs. In 2017, they invested over $1.5 million in Park City’s public schools, supporting 100 programs that reached the city’s 5,090 students. Join in the fun at the Red Apple Gala September 16 at the Montage Deer Valley. For more information, visit pcef4kids.org
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PARKCITYLIFE // HIGH BIZ
The Method Wireless is ideal for the active crowd and sells for $59.99.
This One Goes to 11 With new digs, SKULLCANDY’S helping PC Stay Loud.
Ditch the Wires Ever since a certain fruitbased company banished the headphone jack from their phones, the writing has been on the wall for wired headphones. A majority of Skullcandy’s engineering resources these days go to optimizing wireless headphone performance.
The Crusher Wireless is a no-compromise audiophile’s dream that retails for $199.99.
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
Complete silence is disorienting. Standing on a grid of suspended wires, surrounded in all dimensions by a labyrinth of geometric features in the center of an Eckel audiometric testing room, I was mortified at the sound of my own voice with zero reflection to dull the edges, but I was nonetheless awestruck by the sonic void in the heart of Skullcandy’s new headquarters in Park City. Who would think you’d find a chamber of total silence at a company with the motto “Stay Loud?” The massive, hollow-eyed skull on the side of Skullcandy’s fortress greets motorists on Rt. 224. You know the skull; it’s the one adorning the ears of some of the world’s best action-sports athletes, like motorbike superstar Robbie Madison, who made headlines by jumping his dirt bike off the Olympic ski jumps at the Utah Olympic Park. Those ski jumps are visible from the windows and deck of the new Skullcandy HQ—surely no accident. Skullcandy was the creation of Rick Alden, who conceived of the perfect headphones that could seamlessly transition from music to phone calls. That idea has grown into an international brand, but Skullcandy will never outgrow its home in Park City.
Underneath the rowdy veneer Skullcandy presents, their new headquarters highlights a serious commitment to technology and great products. Extensive engineering facilities allow for complete in-house prototyping and allow for some of the industry’s most sophisticated product development. Marketing, sales and finance are under the same roof as well. But it’s Skullcandy, so don’t expect all business. Most of the ground floor is made up of a basketball court, a Skullcandy-logoed putting green, a custom skate ramp and a fully outfitted room for impromptu jam sessions. If you missed the grand opening, you can come in and check out Skullcandy’s full storefront with all the latest product offerings. In the stratospherically likely event you already have some Skullcandy headphones, you can stop in for personalized customer service and warranty help. 6301 N. Landmark Drive, Park City, 888-697-5855, skullcandy.com
PHOTOS COURTESY OF SKULLCANDY
BY TONY GILL
ON THE STREET // PARKCITYLIFE
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How Green is Green Enough? Should Summit County BAN PLASTIC BAGS? BY VA N ESSA CON A BEE
WE ASKED PEOPLE ON THE STREET:
Should Park City Ban Plastic Bags? Jemma Feltovich “Yes. Our environment is in danger, especially with the current administration, and it’s good to help out any way we can.”
PHOTOS ADAM FINKLE
“When Park City started, we didn’t have any of these commercial brands, and I feel like we should go back to try to save
This June, Park City became the first municipality in Utah to ban plastic bags after a unanimous City Council vote in May. Only three grocery stores in Park City (namely The Market at Park City, Rite Aid and Fresh Market) were affected, as competitors Smith’s and Wal-Mart are located outside the city proper in Summit County. We checked with local shoppers to see where they weighed in on the issue.
Julia Alcox
some of what we’ve done over the last ten years. We’ve always been a small town and eco-friendly.
Damien Patton “I don’t like City Council banning much without going to a full vote of the people. I think they should put the charge in the cost of the goods. This issue can become a sore subject and divide communities.”
Plastic bags aren’t the biggest issue we have, but it’s definitely a step in the right direction.”
Jeff Collins “I think plastic is outdated. Even though it’s cheap, we know it stays a long time. This is a beautiful landscape, and it’s not
Lucia Feltovich
fun to see plastic around.
“I think we should abso-
The fact that plastic bags
lutely put a small tax or
are made from petroleum
fee unless people bring
and we use them so fre-
Chris Lovato
their own bags, but we
quently shows how reliant
“I think the market can
shouldn’t ban them alto-
we are on oil, and any-
take care of it by itself
gether because if some-
thing we can do to reduce
without the government.”
waste is definitely a step
one forgets their bag they’ll be in a real pickle.”
in the right direction.”
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5 QUESTIONS // PARKCITYLIFE
AtlasRTX CEO Bassam Salem Passion is KEY to Success. BY VA N ESSA CON A BEE
After moving from Egypt to the U.S. as a teenager, Bassam Salem began programming professionally at 15, earned a master’s in computer science by 21 and quickly moved up the corporate ladder at MaritzCX, inContact and Omniture/Adobe before founding Mindshare Ventures, a management consulting and venture firm, in 2016. Consulting for other start-ups inspired Salem to create his own, channeling a lifetime of experience and knowledge into AtlasRTX, a platform combining A.I.-driven chatbots with humanassisted conversations (think Amazon’s Alexa, but for text). The story here is about what happens when smart people break from tradition to strike out on their own projects. We asked Salem for a few tips:
WHY DID YOU BRANCH OUT ON YOUR OWN? BS: After working in corporate America until 2015, I decided it was time to explore something of my own. At first, it was less about a particular idea and more about trying to capture everything I’ve learned in the last 25 years and to create a software business. The hypothesis was that software was the kind of business you could actually build from zero to a basic business in 12 months.
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2
WHAT IS YOUR CONCEPT?
BS: We are now almost exclusively operating on a personto-person basis. People no longer email or make phone calls—yet most businesses still operate almost exclusively on the phone. The idea was to try to close the loop and allow businesses to engage their clients. No one wants to be stuck on a phone call—they just want to ask a question and have you get back to them by text.
3
WHAT WERE YOUR GOALS?
BS: I wanted to get to 10 paying customers by the end of the year. I gave myself a month to build an MVP (minimal viable product). In March, I recruited an engineer to turn my code into something real, and in April we found our first pilot customer in Woodside Homes. Our pilot went so well that, by July, the executives decided to use it in all 75 Woodside communities nationally.
4
WHAT DID YOU LEARN ALONG THE WAY?
BS: At my last job, I had 2,100 people working for me, but that didn’t prepare me for having no one working for me. There is something about the genesis of a company that goes from 0 to 100 employees that’s really amazing. I’ve never worked as hard as I’m working now, but I’ve never been as deeply passionate about something before.
5
HOW HAS ATLASRTX AFFECTED YOUR FAMILY? BS: My wife Ana is VP of Product & UX, and it has been amazing to work on this together. One of the coolest things about this has been sharing the concept of business with my sons in very real terms. It takes over the dinner table. It’s almost as if passion for the art of business has made more of an impression than the business model itself.
PHOTO ADAM FINKLE
1
FOR EVERY SEASON, FOREVER MEMORIES. At Victory Ranch, year-round recreation and amenities await those seeking a Park City mountain home to call their own. It is a place for your family to escape the everyday, and where great moments in the great outdoors become memories to treasure for a lifetime. Come summertime, our Rees Jones Golf Course challenges your game while a 4,000acre backcountry offers miles of mountain biking trails, yurt camping and 5-stand shooting. Hit the legendary slopes of Park City and Deer Valley in the winter or fly fish along the Upper Provo year-round.
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THE GREAT OUTDOORS
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Homesites from $475,000, Cabin Homes from $1,975,000 Call 435.785.5000 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.
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PARKCITYLIFE // A&E
Melding Mediums JIMMI TORO comes to the Kimball Art Center. BY TONY GILL
Meet the New Boss. Lindsie Smith is the new executive director at the Kimball Art Center, and she’ll be at the helm driving the Art Center forward in its mission to integrate art into the fabric of Park City’s community. “I am thrilled to join the Kimball Art Center,” Smith says. Smith’s extensive experience in the nonprofit world and local connections throughout Utah— Smith was previously the Associate Director of Clark Planetarium—will be instrumental in helping the Kimball Art Center grow while remaining true to its slogan, “Art Starts Here.”
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So often, art is separated into categories when the sum of its parts creates an impact far exceeding what they’re capable of individually. Jimmi Toro’s latest work, Kindle a Light, exemplifies that potential with a multi-media exhibition at the Kimball Art Center. Kindle a Light, which will be at the Kimball from Sept. 1 to Nov. 26, brings together music, paint-
ing and video to create an immersive experience for viewers that examines humanity’s many forms. “As far as we can discern, the sole purpose of human existence is to kindle a light in the darkness of mere being,” Toro describes. Kindle a Light illuminates the creative process with an integrated approach to formulation; each piece in the
exhibition influences and inspires the next. Songs create visual images, paintings come alive in video and sight and sound meld to form a connection from one piece to another and between Toro and his audience. The exhibition will also incorporate artwork by students in the Kimball’s Young Artists’ Academy, who worked closely with Toro in fall 2016. Toro is a Utah-based contemporary artist, painter, singer/songwriter, multiinstrumentalist and music producer. Toro’s mastery of multiple mediums allows him to experiment with artistic influences from impressionism and surrealism to musical styles incorporating elements of rock, soul, funk, psychedelic and electronica. As always, the Kimball Art Center offers free admission to all attendees, so take advantage of this opportunity to experience a unique exhibition in your backyard. 1401 Kearns Blvd., Park City, 435-649-8882, kimballartcenter.org
A&E // PARKCITYLIFE
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The Voice of Mötley Crüe
Hometown Hero
DAVID ARCHULETA is back in Utah at the DeJoria Center. BY TONY GILL
Murray, Utah’s finest, David Archuleta, is coming back to the promised land for a performance at the DeJoria Center in Kamas on Sept. 23rd. Archuleta rose to prominence in 2008 when he finished as the runner-up on season 7 of American Idol at only 16 years old. Archuelta joined Clay Aiken on the illustrious list of runners-up who have enjoyed more career prominence than the singers who bested them—apologies to David Cook and Ruben Studdard. Archuleta has gone on to release six full-length
albums, with a forthcoming album, Orion, being released later this year. He’s won a litany of Teen Choice Awards, sold millions of records worldwide and maintains his status as a cult hero in the Beehive State. Tickets for the show start at $55 and are available at the DeJoria Center box office or by visiting Smith’s Tix website, smithstix.com. Doors open at 7:00 p.m., and the music starts at 8:00. 970 UT-32, Kamas, 435-783-3113, dejoriacenter.com
If you’re a little too metal to get your fix at the David Archuleta show, the DeJoria Center’s next show is for you. Vince Neil, the frontman for legendary metal pioneers Mötley Crüe brings his The Legacy Continues Tour to Kamas on Sept. 29. Neil will play your favorite Crüe hits, like “Shout at the Devil,” “Girls, Girls Girls” and “Dr. Feelgood,” in addition to select cuts from his solo albums. Mötley Crüe may have given up touring in 2015, but Neil’s making sure you can still get your fix. Tickets for the 8:00 p.m. show start at $55 and are available on smithstix.com.
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PARKCITYLIFE // A&E
‘Tis the Season Dress up for some HALLOWEEN Classics this fall. The weather’s oscillating between boiling sun and snow flurries, which can mean only one thing: we’re mired smack dab in the middle of shoulder season. Don’t despair, because Park City has honored—if eccentric—traditions for this time of year. They’ll get you through until Old Man Winter arrives. Skiing’s not here yet, hiking and biking are iffy, but start sewing—it’s Halloween in Park City.
PARKCITYLIFE S E P T / O C T 2 0 1 7
HOWL-OWEEN: Oh, it’s the night Parkites have been waiting for all year. It’s the one day they can dress up their favorite four-legged companions and parade them in front of the whole town while pretending they don’t put clothing on their dogs the other 360ish days of the year. The Howl-o-ween parade starts at the top of Main Street at 5:00 p.m. on Oct. 31, but it’s never too early to start planning. Incorporate the dog’s costume into your own for bonus points. Extra credit if their costume clearly took more effort than yours.
A&E // PARKCITYLIFE
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Thriller at the Egyptian: The Odyssey Dance Theatre makes its seasonal stop at the Egyptian Theatre with a run of Thriller shows from Sept. 22nd through Oct. 8. Thriller brings the music of Michael Jackson’s iconic album to life with a “ghoulish dance of monsters and maniacs, creeps and clowns.” Shows run Thursday through Sunday. Times and tickets, which start at $23, are available on the Egyptian Theatre’s website. 328 Main St., Park City, 435-649-9371, egyptiantheatrecompany.com
PHOTO COURTESY OF EGYPTIAN THEATRE
CHRIS HILLMAN & HERB PEDERSEN
MASON JENNINGS
PABLO CRUISE
October 12–14
WITH JOHN JORGENSON
October 20–21
October 26–28
ODYSSEY DANCE THEATRE
THRILLER
STAND-UP COMEDY
RIRIE-WOODBURY DANCE COMPANY
GUYS AND DOLLS
SEP 22–OCT 8
NOV 3–4
NOV 10–11
NOV 17–25
328 Main Street
ParkCityShows.com
THE MUSICAL
435.649.9371 S E P T / O C T 2 0 1 7 PARKCITYLIFE
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PARKCITYLIFE // TALKING
Stretching the Studios Launched in 2014, Utah Film Studios’ expansion plans are ambitious and aimed to enhance production services while giving the public a way to interact with and experience PCFS. The proposal includes a hotel, restaurant and retail area in addition to a public transit stop. A legal battle over the studio’s ownership is delaying the project’s start, but PCFS hopes to have expansion underway by spring 2018.
PARKCITYLIFE S E P T / O C T 2 0 1 7
Hidden Hustle What’s going on BEHIND THE DOORS at Utah Film Studios? BY TONY GILL
An intermittent breeze blows a handful of decaying leaves and a discarded newspaper page across the empty parking lot. Looking up, I see dull-brown roof peaks silhouetted against a drab gray sky. Only my heartbeat pounding in my ears breaks the eerie stillness. Nobody knows what goes on behind those doors, but the sinister rumors send a chill down my spine. The “old abandoned film studio” at Quinn’s Junction is shrouded in mystery. If discretion is the better part of valor, I should turn and run. But journalistic duty
compels me to venture beyond the doors, and what I find is shocking. A fully functioning, even thriving, film studio. A growing list of acclaimed projects. Plans for expansion. Then why haven’t the persistent rumors of doom on Main Street been debunked? Because nobody has ever lived to tell the story. Just kidding. But the thought crossed my mind when I saw a headless corpse—a prop for an upcoming horror film called Hereditary. Despite a common belief that the studio, which opened in 2014, had gone belly up, recently renamed
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A bustling sound stage belies rumors that Park City Film Studios is moribund.
Utah Film Studios (formerly Park City Film Studios) is a hive of activity, seemingly delivering on its promoters’ promise. UFS isn’t in fact a cob-webbed house of horrors but a state-of-the-art facility with three 15,000-square-foot sound stages, production facilities for multiple projects and 10,000 square feet of workshop space for set production. Immediately noticeable in the first sound stage that Assistant Stage Manager Lee Steadman showed me was the absence of ambient noise of any type. Typically, a 15,000-square-foot space with 40-foot ceilings and a maze of catwalks above would be a cacophony of reverberated sound and droning HVAC units, but the sound
SOME BIG-NAME PROJECTS ARE COMING OUT SOON THAT WERE FILMED HERE
we’re always trying to keep stages are designed with space open for longer-term sound-insulating material projects like television to NC-25, which is to say series,” explains Marketing pretty damn quiet. The VP Marshall Moore. “Some next stage, where big name projects are Hereditary was filming, coming out soon that were was a starkly different filmed here, like Wind River scene. Inside, a complete with Jeremy Renner and two-story home was split . Damsel with Robert into several pieces, and Pattinson.” I’m moderately ashamed –MARSHALL MOORE There’s still a legal to admit it featured much dispute over ownership dragging on, and, finer craftsmanship than my own home, despite the nearby Sundance Film Festival, which is allegedly a permanent structure. Quinn Junction doesn’t have the resonance The entire set, which was built in the of Hollywood just yet. But that doesn’t mean adjacent mill, was filled with people who growth isn’t on the horizon for UFS. suddenly fell silent against the glow of 100 “Everyone who films here loves it,” says smartphone screens when someone Steadman. “This is a phenomenal facility, shouted, “Rolling!” and with Utah’s landscape you can film UFS opened in 2014 with the ABC series scenes of the entire country within 50 miles Blood and Oil, and they’ve had a of here.” With another new project, continuous stream of clients coming Yellowstone, in production at UFS, it’s not through since then. “We’ve had films, looking so abandoned anymore. commercials, music videos and even 435-649-7237, parkcityfilmstudios.com corporate events from time to time, but
S E P T / O C T 2 0 1 7 PARKCITYLIFE
ROOM TO AT DEER VISTA BREATHE We invite you to join Park City's most exciting new community where you can find solitude and room to breathe while living only minutes away from Historic Main Street. Deer Vista is a gated, private community with remarkably low HOA dues. Residents enjoy direct recreational access and coveted panoramic views of Jordanelle Lake and the Wasatch Back, including Deer Valley and Park City Ski Resorts. Call today for generous developer incentives, including a landscape package valued at $25,000. Learn more at DeerVista.com
BRAD JENSEN 435.901.8333 brad.jensen@sothebysrealty.com ROD BRADSHAW 435.731.0305 rod.bradshaw@sothebysrealty.com
Information deemed reliable, but not guaranteed. Square footage is an estimate only. ©MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity. Each Office is Independently Owned & Operated.
BACK IN THE DAY // PARKCITYLIFE
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Spirited Battle over Prohibition BY VA N ESSA CON A BEE
PHOTO PARK CITY MUSEUM
Although Utah implemented state-wide alcohol prohibition in 1917, it faced heated opposition, particularly in Park City, which lost $22,000 from the sale of liquor licenses alone. When national Prohibition went into effect in 1920, local bootlegging operations sprung up—and thrived. Many hotels, soft drink parlors and pool halls became speakeasies to serve alcohol. Park City gave federal authorities control over investigations into illegal alcohol production and sales, but bootleg-
ging only grew and expanded. By 1927, Park City was known as the “wettest spot in Utah,” with whiskey flowing freely throughout town. According to the Park City Museum archives, one raid uncovered over 1,500 gallons of booze in various establishments. But, without the funds or manpower to crack down on illegal operations, officers couldn’t keep up. By 1930, even the Park Record newspaper, once a staunch supporter of Prohibition, was silent on the issue until its repeal three years later.
S E P T / O C T 2 0 1 7 PARKCITYLIFE
Make special occasions Unforgettable Experiences
801.238.4748 25 S West temple spencersutah spencerssaltlake 801.238.4748
255 S West temple
spencersutah
spencerssaltlake
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dining GUIDE FOOD | DINING
PHOTO ADAM FINKLE
Bruges Waffle & Frites . . . . 136 HSL and Provisions . . . . . 142 Cafe Trio PC . . . . . . . . . 144 Fireside on Regent . . . . . 146 Yoko Ramen/Ramen Haus 148
Merveilleux from Bruges Waffles and Frites
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dining guide
Noodle News in Ogden and SLC YOKO RAMEN
Chef Max serves from the wild side if you grade SLC’s food scene on a curve—lots of vegetarian options and several dishes featuring pigs’ trotters, pungent housemade pickles and kimchi. Be adventurous.
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
The logo looks like a silhouette of spaghetti western-era Clint Eastwood with chopsticks instead of a gun. I assume it’s a reference to Tampopo, the famous (well, it oughta be) “ramen western,” a tale of a quest for the perfect noodle. As I’ve said before, rameninspired geekdom before geekdom was cool, and Yoko
throws down the geek gauntlet. Yoko Ramen lives in the space that was Sage’s Cafe, then Blue Poblano. Aside from the menu change from tortillas to noodles, the Japanese place looks pretty much the same as it did when it was Mexican: There’s a blackbord menu. No liquor is served. Place your order at the back.And the main
menu is starkly simple: pork, chicken or vegan ramen with a choice of add-ins—kimchi, miso butter, pork belly or chicken, egg and sauce; two kinds of gyoza; three trendy sandwiches that have nothing to do with ramen but will appeal to the same hipster audience that is currently gaga about Japanese soup: fried chicken, fried
PHOTO ADAM FINKLE
Chef Max Motter
BY MARY BROWN MALOUF
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dining guide
The Salt Lake Dining Guide is edited by
Mary Brown Malouf All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience.
Yoko Ramen
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.
cauliflower or a “Japanese Cubano,” pigs’ feet meat, pork belly, cheese, etc., in a pressed Mexican bun. But you can also order a plate of Japanese pickles—not to mention some dishes that might be considered bar bets in Utah, like pigs’ ears and pigs’ feet. We found the pork broth to be a little greasy and the Cubano a little mushy. But the late-night hours and vegetarian options should be popular in the city of salt, where too few options exist for either. 473 E. 300 South, SLC, 801-876-5267
GUIDE LEGEND
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State Liquor License
So I’m eating Japanese brioche in an Ogden restaurant owned by a Mongolian man named Sergei Oveson and his blond Utah wife Shani. Of course the place is called Ramen Haus and obviously, you should be prepared for some twists. Sergei and Shani met at Johnny Kwon’s late Naked Fish, an experience that ignited their passion for Japanese food and each other. They went on to work with at Tosh’s Ramen, the benchmark for ramen in SLC.
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Honey Toast at Ramen Haus
Before long the couple had their ramen restaurant dream firmly in mind. They settled in Ogden where a landlord offered to build a kitchen for them. The result is a warmly minimalist space—the Oveson’s built the yellow-pine tables and benches themselves—cheerfully lit by midcentury-style chandeliers and centered with an open kitchen. “I don’t like to be stuck in the back,” says Sergei. Ramen Haus has no liquor license but we loved the cold barley tea and the menu offered surprise after surprise. Lilly mushrooms, pretty little enoki mushrooms, in a light soy sauce. Housemade kimchi. Gorgeous spicy pork ramen in a 13-hour broth (beef and vegetarian versions also available) and rice bowls if you’re not a noodle lover. The salmon and avocado poke with purple rice was improved by Sergei’s favorite sriracha blend made by Tabasco. Japanese brioche? It’s the basis for a dessert called honey toast—thrillingly new to me. Shani says she and Sunny Tsogbadrakh (acclaimed former sushi chef at Naked Fish) used to drive to Las Vegas just to eat honey toast at Ichiza. “I said if I ever opened a restaurant I’d serve honey toast,” she says. The brioche was toasted lightly, filled with scoops of vanilla ice cream and drizzled with honey. I’m glad I only have to drive to Ogden to eat it. And it makes me wish ramen Haus was open for breakfast. 2550 Washington Blvd., Ogden, 801-393-0000.
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RAMEN HAUS
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2016 Salt Lake magazine Dining Award Winner
HAofLL
FA M E Dining Award Hall Of Fame Winner
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SALT LAKE CITY’S FINEST ITALIAN RESTAURANT FOR OVER 15 YEARS! 282 SOUTH 300 WEST, SLC | (801) 328-3463 | TOSCANASLC.COM
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Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN HSL The initials stand for
KEEP IT REAL Urban farmer Tyler Montague from Keep It Real Vegetables delivers to Provisions weekly.
La Caille Utah’s original glamor girl has
regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM
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Pago Tiny, dynamic and food-driven,
Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N ININ
Pallet As Portlandia as SLC
2A 017D gets, this warehouse-chic bistro
provides the perfect setting for lingering over cocktails or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM WAR
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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 fine but the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL WAR
New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO
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2A 017D “Handle Salt Lake”—Chef Briar
New Yorker Will Pliler has been in the
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sions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL
Certainly Salt FA M E Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O
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AMERICAN FINE DINING Bambara Nathan Powers makes deci-
HAofLL Log Haven
Provisions With Chef Tyler
2A 017D Stokes’ bright, fresh approach to
American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N WAR
Shallow Shaft A genuine taste of Utah’s oldschool ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN
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SALT LAKE CITY & THE WASATCH FRONT
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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
Listings Table X A trio of chefs collabo-
2A 017D rate on a forward-thinking thor-
WAR oughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. EGM – N
AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner. Don’t skip a visit to the stellar bakery in the back and take home a treat for later. 564 E. Third Ave., SLC, 801-831-5409. EGL Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M Blue Plate Diner Formica
tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL
Cafe Niche Anytime is the best time to
eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801433-3380. EGL – N
Citris Grill Most dishes come in either
“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork
one-of-a-kind
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S A LT L A K E ’ S P R E M I E R E V E N T V E N U E 163 West Pierpont Ave (240 S) • www.pierpontplace.com • 801.200.3113
Photography by Pierpont Place’s Danielle Zaugg & Chad Braithwaite
The Possibilities are endless...
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MIDDAY MEAL
The New Lunch HSL and Provisions
Rockin Ramen Some may call it cultural appropriation. I call it cultural sharing. Just as we have (sadly) shared Coke and McDonald’s around the globe, we (happily) have adopted dishes like Japanese ramen. This is the beautiful translation at Provisions.
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Lots of media outlets have reported on the death of lunch in the past few years: The Seattle Times. The Guardian. Marketwatch. BBC. Forbes. Mainly, these articles refer to the business lunch—business folks have stopped drinking midday martinis and started eating working lunches—typing with one hand, eating with the other hand and holding the phone with another hand. Oops. You can see we have a problem. Anyway, even though I usually eat lunch at my desk (I’m doing it now) I disapprove of it. We think better, work smarter and more creatively when we take a break from the grind to eat and converse with other humans. Good news—both HSL (Briar Handly) and PROVISIONS (Tyler Stokes) have opened for lunch. Both offer some familiar lunch foods but both places are chef-driven so expect creative innovation as well as inventions that
redefine lunch and solve some of our problems with it. Especially for salaried workers, the American work pace and place has ramped up since, say, the ‘60s. Americans now work more than anyone else in the industrialized world—more than the French, the Germans, or the English. More than the Japanese. A civilized lunch, seated at a table, takes more time than we can spare midday. Many American lunch foods tend to be heavy. Who doesn’t want to take a nap after lunch? Who has the time? Both HSL and Provision offer lunches that suit the time of day. They’re not “lite.” You don’t leave hungry. They do emphasize vivid flavors and you finish the meal energized not enervated. Take the salads at HSL. The snap-pea salad combines the sweetness of the peas with the sharpness of fresh basil and the
fatty crunch of toasted pine nuts, all brightened with orange and grapefruit confit—truly exciting. When’s the last time you could say that about a salad? Here’s the next time: The fried-chicken and smokedtrout salads were a perfect balance of greens and protein, satisfying but not stultifying. Over at Provision, we saw the same approach—vividness replacing heft. The tempura coating on the green beans was ethereally lacy, adding richness without weight. A smear of burrata did the same thing for asparagus. Culture-bending steamed buns and ramen garnished with memma (Finnish ryebread), kemaboku (fish cake) and nori. Kudos to Tyler for using ingredients I had to look up. The point is, lunch should be exciting, a reset of mind and spirit for the afternoon ahead. HSL, 418 E. 200 South, SLC, 801539-9999; Provisions, 3364 S. 2300 East, SLC, 801-410-4046
143 chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM
Copper Kitchen A welcome addition to
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Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N
Copper Onion An instant hit
2A 017D 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. 111 E. Broadway, SLC, 801-355-3282. EGL – N WAR
Cucina Deli 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. 1026 E. Second Ave., SLC, 801-322-3055. EGM
The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM Epic American food here borrows from
other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM
Hub & Spoke Scott Evans’ (Pago, Finca)
diner serves the traditional three a day with an untraditional inventiveness applied to traditionw al recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac
and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM
Left Fork Grill Every booth comes
with its own dedicated pie shelf. Because no matter what you’re eating— liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL
Little America Coffee Shop Little America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801596-5704. EGL – M
Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the men includes
GLOBALER Saag paneer, banh mi, Cubano sandwich, Turkish eggs, bibimbap plus carbonara, French dip and a burger— the Onion’s menu gets more global all the time.
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dining guide
PARK CITY
Same face, new place Cafe Trio PC offers variation on a theme.
Jim Santangelo Beverage Director Jim Santangelo is a familiar face to many Utah diners. His resume lists restaurants all over Salt Lake and Park City. At Cafe Trio Park City, he’ll be coordinating frequent wine dinners, with the food specifically designed to showcase a meal’s worth of wines. Don’t miss out. Find more information at parkcity.triodining.com.
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TRIO broke culinary ground when it opened—the first place in Utah to re-think American-Italian food and dining. The original location on 900 East still does brisk business and rightly so, especially since a recent menu refresh created new excitement. But it’s hard to replicate in the restaurant business. (Well, it’s easy to replicate— look at the hundreds of chain restaurants that shackle the American palate.) But it’s hard to replicate a good restaurant well, and rightly so. A good restaurant requires in-house originality, a resident personality, a chemistry between front and back of the house staff and a clear mission. Trio Cottonwood and downtown Trio bear the same name, and have largely the same menus. So I assume that when it came to a third Trio in Park City, owner Mikel Trapp decided some changes were necessary. The restaurant itself is located in a distinctly un-charming part of greater PC—in a Kimball Junction development near the new Whole Foods. Not anywhere close to Main Street and with no mountain scenery visible. The best part of the interior is the bar, a long, welcoming expanse of white stone with a well-lit bottle display behind it. The menu is more extensive than at other locations—a few more entrees and pasta dishes. We dined at Trio PC a couple of times when it was clear that the kitchen wasn’t working yet. (The
poached egg on top of a dish of asparagus was hard; we sent it back and it was replaced with a properly cooked one.) There were highlights: The spinach agnolotti was lovely and topped with an unusual pine-nut crumble, adding crunch to the pasta’s creamy softness. Lentils were a brilliant side dish for the salmon. But the best food we’ve eaten at Trio Park City was at a dinner featuring Scarpetta’s wines from Friuli. Banquet service can be the trickiest thing for a kitchen to pull off—so many plates at one time— but the five-course meal went off smoothly and some of the food was extraordinary. Of course, Chef Logen Crew was in the kitchen that night and he can pull off unusual tricks like shaved porchetta or hotsmoked trout in a pancetta-wheat broth. The first course, scapeche, fish and shellfish marinated in vinegar with mint and served in a little jar, was genius. And the wine presentations, by Beverage Director Jim Santangelo and Scarpetta’s Chris Zimmerman, were witty and fun, not always the case on these occasions. 6585 N. Landmark Dr., Park City, 435-649-9654.
145 plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N
Martine One of downtown’s most
charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN
Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc. com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM Moochie’s This itty-bitty eatery/
take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL
Oasis Cafe Oasis has a New Age vibe,
but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space—imaginative and refreshing. 151 S. 500 East, SLC, 801-3220404. EGL – M
Pig and a Jelly Jar Terrific breakfasts,
but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM
Porch A chef-owned restaurant in the
New Urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, South Jordan, 801-679-1066. EGM
Porcupine Pub and Grille With 24
beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle
soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGM
Red Butte Café This neighborhood
place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL
Restaurants at Temple Square There are four restau-
rants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM
VIEW FROM THE TOP Two bests: the view and the dessert buffet. Enjoy both at The Roof.
39th Annual Dinner of Champions presented by the McCarthey Family Wednesday, September 20, 2017 The Falls Event Center
We are proud to award the T.K. McCarthey Silver Hope Award to Geralyn Dreyfous, Executive Producer at Impact Partners, for her outstanding contributions and commitment to the community.
UTU_DinnerChampions_SLCmagazine_ad_FINAL.indd 1
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146 Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original funky
trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM
Rye The food rocks at this hip new ver-
sion of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655 .EGLL
Fun Finale
Fireside on Regent softens up
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can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL
BAKERIES, COFFEE HOUSES & CAFÉS Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL
Stella Grill A cool little arts-and-crafts-
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 authentic. 779 S. 500 East, SLC, 801-906-0698. GL
style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M
Tiburon Servings at Tiburon are large and
rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL ININ
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Chef Michael Richey is having some fun. And he’s sharing it with you. FIRESIDE ON REGENT might be the most fun restaurant in the city right now because everyone working there is having fun. Pizza is a natural party premise and Fireside pizza rocks, but every time I taste something new on the menu, it gives me a big smile of pure pleasure. The roasted corn on the cob with lime and queso fresca? Fantastic. The lamb pops—little rounds of ground round seasoned like kibbeh but somehow juicy and topped with harissa— delicious. So are the short ribs, and they’re served over sunchokes and sauced with chimichurri. Squash blossoms stuffed with Meyer lemon and ricotta, arancini made with taleggio, bruschetta topped with avocado in a cheeky culinary pun on the avocado toast that we’re told is ruining Millennials’ lives...eating from Fireside’s “Urban Picnic” reminds me of eating at some incredibly upscale state fair. This is seriously frivolous food. And to top it off, now Fireside offers the most lighthearted dessert of them all: soft-serve ice cream. Incredible soft-serve ice cream. Huckleberry and deep chocolate the last time I was there, but flavors change all the time. Cup, cone or something fancier. I dare you not to smile. 126 Regent St., SLC, 801-359-4100
Zest Kitchen & Bar How 21st century
Silver Fork Lodge 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. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL –M
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equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385-202-7167
Tin Angel From boho bistro,
2A 017D Tin Angel has grown into one of
Salt Lake’s premier dining destinations, still with a boho touch. Chef J erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL WAR
Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees—fried chicken, braised pork, chicken and dumplings—are
Bagel Project “Real” bagels are the
Biscott’s An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. GL Bubble and Brown Morning Shop
Downstairs in the business incubator called Church & State, Andrew Scott has a pastry shop worth finding. Relying on the goodness of butter and local fruit, Scott turns out roast peach tarts, scones, quick breads and other baked delights, according to the season. Closes at 2 p.m. 370 S. 300 East, SLC, 385-212-4998. GL
Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL
147 Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart Frenchstyle cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Fillings & Emulsions This little West-
side bakery is worth finding—its unusual pastries find their way onto many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors
of homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228.
Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL La Barba Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-4570699. GL La Bonne Vie Cuter than a cupcake,
Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800621-4505. GL
Les Madeleines The kouing aman
still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801355-2294. GL
Mini’s Leslie Fiet has added 7-inch pies
to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL
Publik A super cool coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL
Publik Kitchen See Publik above, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. GL Salt Lake Roasting Company At
SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fairtrade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 820 E. 400 South, SLC, 801-748-4887. GL
SWEET SCOOP You knew Romina Rasmussen is now making gelato, right?
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dining guide So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The Rose
is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL
Tulie Bakery 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. 863 E. 700 South, SLC, 801-883-9741. GL
BARBECUE & SOUTHERN FOOD Pat’s Barbecue One of Salt Lake City’s
BAKERY
Merveilleux!
New Treats from Bruges Waffle & Frites What started as a seasonal stand in the Downtown Farmers Market is now a franchise. In 2004, Pierre Vandamme, a retired pilot, started selling Liege-style (yeast-risen, studded with pearl sugar, topped with whipped cream and fruit) Belgian waffles from a cart. There were lines. Before long, he had opened a tiny bricks-and-mortar space and expanded the menu to include Belgian frites, then machine-gun sandwiches, then more locations—in Sugarhouse, Provo and Draper, then a waffle bus and the Brugesmobile, with a fully operational kitchen. And now, franchises are available in Arizona, Colorado, Idaho, Nevada, and Oregon. By this magazine’s rules of writing, it looks like I won’t be able to cover Bruges much longer. But right now, they’re still a local business and growing—adding new menu items all the time. Most recently, the Draper location added to its menu of sweets. The creme couke, a new pastry, is layers of pate feuillete (puff pastry) filled with vanilla pastry cream with powdered sugar on top or a Belgian dark chocolate glaze. Le Swiss is similar, pate feuillete with pastry cream, raisins and a sugar glaze. The MERVEILLEUX, pastel puffballs of meringue and cream fraiche, rolled in chocolate shavings, seem like they’d make a perfect Smurf snack (Smurfs are also Belgian)—super sweet, frivolous looking and totally insubstantial. Chocolate, white chocolate, raspberry and lemon were the flavors available when we visited, but you know, ‘but wait! There’s more.’ Each flavor has a different cookie base. 541 E. 12300 South, Draper, 801-251-0152; 2314 S. Highland Dr., SLC, 801-486-9999; 42 W. Center Street, Provo, 801-377-3214; 336 W. 300 South, 801-363-4444
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best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL
R and R From a winning turn on the com-
petitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL –M
The SugarHouse Barbecue Company This place is a winner for pulled
pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM
BAR GRUB & BREWPUBS Avenues Proper Publick House It’s
a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM
Black Sheep at Epic This is Epic Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now done by the crew from Black Sheep and is the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801742-5490. EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM
Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL The Pub’s Desert Edge Brewery
Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM
The Red Rock Brewing Company
Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM
HAofLL Squatters Pub Brewery
FA M E One of the “greenest” restau-
rants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM
Wasatch Brew Pub Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM
BREAKFAST/LUNCH ONLY Eggs in the City On the weekends, this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM
Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap
149 Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL
Proper Burger and Proper Brewing
RedHot Hot dogs so huge you have to eat
them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801-486-1327. GL
Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL Tonyburgers This home-grown burger
house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL
CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is
the order of the day at this Brazilian-style churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM
Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped out by Frederick Perez and his team. 310 Bugatti Drive, SLC, 801-467-2890. EGM
Rodizio Grill The salad bar offers plenty
to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more— plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN
CHINESE Asian Star The menu is not frightening-
ly authentic or disturbingly Americanized.
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Paris Bistro Rejoice in true
2A 017D French cuisine via escargots,
CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM
WAR confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN
Hong Kong Tea House & Restaurant Authentic, pristine and slightly
Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM
weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-5317010. GM
J. Wong’s Asian Bistro 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. 163 W. 200 South, SLC, 801-350-0888. EGM
FRENCH/EUROPEAN Bruges Waffle and Frites The origi-
nal tiny shop turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL
Café Madrid Authentic dishes like garlic
soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM
Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and
Trestle Tavern Another concept from
INDIAN
PRIVATE The Paris Bistro’s cozy (seats up to 34) private dining room feels just like your French grandmother’s.
Bombay House This biryani mainstay
is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM –N
Copper Bowl An excellent Indian restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu, especially compared with most local Indian eateries. 214. W. 600 South, SLC, 801-532-2322. EGM Curry in a Hurry The Nisar family’s
restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL ININ
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Texas de Brazil The Brazilian-style
is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M
Franck’s 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. 6263 S. Holladay Blvd., 801-274-6264. EGN G
Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801-906-8607. EGM
Boba World This mom and pop place
with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N
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BURGERS, SANDWICHES, DELIS Feldman’s Deli Finally, SLC has a
Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL
D
and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL
Himalayan Kitchen SLC’s
2A 017D premier Indian-Nepalese restau-
WAR rant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM
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dining guide
Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM Royal India Northern Indian tikka masa-
las and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL –M
Saffron Valley East India Cafe La-
vanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. EGM – N
NAMASTE By the time you read this, there will be a new Saffron Valley location. Stay tuned.
Saffron Valley 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. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M
Spice Bistro India meets the Rat Pack
in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N
Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. EGL – M
ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arella’s
pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL
Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM Caffé Molise The menu is limited, but
excellent. Our penne al caprino tasted as if
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it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM
Caffé Molise BTG A sibling of Caffe
Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM
Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great
selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL
wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. GEL – M
Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL Per Noi A little chef-owned, red sauce
Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL
The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL
Cucina Toscana This longtime favor-
Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL
Este Pizza Try the “pink” pizza, topped
Pizza Nono 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. 925 E. 900 South, SLC, 385-444-3530 liquor EGL
ite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463
with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL
Fireside on Regent Chef Michael Richey put his money where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011 Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-4865643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940. GL Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a
Roma Ristorante Don’t be deterred
by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM
Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL–M Sea Salt The food ranges from ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN Settebello Pizzeria Every Neapolitan-
style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And
151 At 350 main guests enjoy eclectic American cuisine in an upscale mountain dining atmosphere. This playful and flavorful cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.
350 Main Street, Park City • (435) 649-3140 • 350main.com
MEXICAN KITCHEN
Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.
Best Restaurant – 2017, Salt Lake magazine
4X
2017 WINNER
268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com
ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.
3X
WINNER
310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com
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dining guide
they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL –M
Siragusa Another strip mall mom-andpop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801268-1520. GEL – M Stanza Main Course Management,
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the group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL
Stoneground Italian Kitchen
2A 017D The longtime pizza joint has blos-
somed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL –M WAR
Next visit to Mazza, keep an eye out for the seasonal specials—summer featured mahashi, Lebanese stuffed vegetables. Up next: autumn.
kitsch is mellowing into retro charm, though the glass chandelier is a bit nervewracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN
Valter’s Osteria Valter Nassi’s res-
taurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN
Veneto Ristorante This small place,
owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN
Vertical Pizza Salt Lake’s own vegan
guru Ian Brandt has opened a place specializing in pizza—breakfast pizza, dessert pizza, gluten-free pizza. All good. 2280 W. Temple, SLC, 801-485-1939. GL
JAPANESE Ahh Sushi!/O’shucks The menu features
classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM
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Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM Kyoto The service is friendly, the sushi
is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801487-3525. EM
Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM
Simply Sushi Bargain sushi. All-you-
can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M
HALL
Takashi Takashi Gibo
of FA M E earned his acclaim by buying
the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN
Tosh’s Ramen Chef Tosh Sekikawa,
formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL
Tsunami Besides sushi, the menu offers
crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM
MEDITERRANEAN
HAofLL Aristo’s
The best of local Greek eateries is also one of FA M E the city’s best restaurants, period. Fare ranges from Greek greatest
hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N
Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM Layla Layla relies on family recipes. The
resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N
HAofLL Mazza Excellent. With the FA M E bright flavor that is the hall-
mark 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. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N ININ
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SEASON’S EATINGS
Tuscany This restaurant’s faux-Tuscan
Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM
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152
Manoli’s Manoli and Katrina Kat-
2A 017D sanevas have created a fresh mod-
WAR ern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML
Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM
Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL Spitz Doner Kebab This California
transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM
We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and
153 Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than seven years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Featuring hand crafted Margarita’s made with fresh produce to excite your taste buds, and Culinary dishes that tie the experience together! Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!
5X
WINNER
545 West 700 South, SLC • (801) 983-6692 • fridabistro.com
From the dock to your table, we bring the harbor to you. We wanted to create a neighborhood restaurant that gives our guests a sense of home. We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Monday through Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com
RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor
2X
WINNER
2013
195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
dining guide
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MEXICAN/CENTRAL AMERICAN ININ
Alamexo A fresh take on Mexi-
2A 017D can food from award-winning
Chile Tepin Instantly popular for its gen-
TACO TIME
Chunga’s These tacos al pastor are the real
deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL
Frida Bistro Frida is one of the
2A 017D finest things to happen to Salt
WAR Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM
Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL
HALL
Red Iguana Both locations
of FA M E are a blessing in this City of
Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple,
SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M
Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM
SEAFOOD Current Fish & Oyster 2A 017 House An all-star team drawn ININ
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In response to popular demand, Frida has added tacos to their menu. But you’ve never had tacos like these.
erous servings of not-too-Americanized Mexican food, this place usually ahs a line on Friday nights. Heavy on the protein— the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM
ININ
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WAR chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM
Eklektik Yes, it is. The boutique in front sells handmade jewelry, clothes and home accessories. The walls are covered with whimsical original art. And the food has the soul and Latin American spice of the owners. Pay attention to the sauces and drink some hibiscus tea. 60. E. 800 South, SLC, 801-528-3675.
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other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489.
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154
W A RD
from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool
When you need to know why. Listen every weekday at 9am and 7pm on KUER 90.1 or stream online at kuer.org or on KUER’s mobile app. S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
155 A UNIQUE CULINARY AND CULTURAL EXPERIENCE AWAITS YOU. Traditional Nepali and Indian Cuisine is prepared daily with the freshest ingredients from scratch by dedicated Nepali chefs. We welcome you to walk through our doors and experience the mouth-watering aroma and flavors of our curries, warm hand made naan, sizzling Tandoori grills, organic Himalayan coffee and more. All served in an inviting atmosphere by our friendly staff. Namaste!
2X
2017 WINNER
360 South State St., SLC • (801) 328.2077 • himalayankitchen.com 11521 South 4000 West, Suite105, South Jordan • 801-254-0800
NOW SERVING BRUNCH LUNCH AND DINNER A thoughtfully curated dining experience driven by the seasons and our community. Our menu highlights local and regional ingredients sourced at the height of freshness.
418 E 200 S, SLC • 801.539.9999 • hslrestaurant.com
Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.
7X
WINNER
200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
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downtown restaurant an instant hit. Excellent and inventive seafood dishes and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space— it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM - N
Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N
Kimi’s Chop & Oyster House Kimi
MORE MAI Oh Mai’s burgeoning banh mi business has multiple locations now
Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL
Market Street Grill SLC’s fave fish
restaurants: Fish is flown in daily and the
breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM
The Oyster Bar This is one of the best
selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN
SOUTHEAST ASIAN Chanon Thai Café A meal here is like
a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L
tastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL
My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai 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. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL
Indochine Vietnamese cuisine is under- represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM
Pawit’s Royale Thai Cuisine Curries
Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fan-
Pleiku This stylish downtown spot serves a selection of Vietnamese dishes
are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL
Alabama Shakes • Modest Mouse • Courtney Barnett • R.E.M. The Beatles • Death Cab• Modest For Cutie • Leon Bridges • Neil• R.E.M. Young Alabama Shakes Mouse • Courtney Barnett Beatles Cab•For Cutie • Leon• Van Bridges • Neil Young The Cure •The Wilco • The• Death National Ryan Adams Morrison • Beck The Cure • Wilco •Sharpe The National • Ryan Adams • Van Morrison Beck Elvis Costello • Edward & The Magnetic Zeros • The• Shins Elvis Costello • Edward Sharpe & The Magnetic Zeros • The Shins Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The KinksThe • The Clash Radiohead • Lord Huron • The Drugs Kinks • The•Clash • Radiohead • Lord Huron • TheWar War on on Drugs Bob DylanBob • Nathanial Rateliff And And The The Night Sweats Marley Dylan • Nathanial Rateliff Night Sweats••Bob Bob Marley Led Zeppelin • My Morning Jacket • The FlamingLips Lips •• Kurt Kurt Vile Led Zeppelin • My Morning Jacket • The Flaming Vile The Decemberists • Arcade • The GratefulDead Dead •• Bon Bon Iver The Decemberists • Arcade Fire Fire • The Grateful Iver
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
157 J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner and private events.
2X
2017 WINNER
4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com
Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.
Enjoy our outdoor patio seating with fire pits and cozy blankets! Après Work: Oyster Bar Lounge, Monday - Saturday 4 pm - 9 pm Dinner: Monday - Saturday 5 pm - 9 pm
2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com
CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest. Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM
Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.com
S E P T / O C T 2 0 1 7 | S A LT L A K E M A G A Z I N E . C O M
dining guide
made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM
Sapa Sushi Bar & Asian Grill Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM
Sawadee Thai The menu goes far
outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM
Skewered Thai 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. 575 S. 700 East, SLC, 801-364-1144. EGL –M SOMI Vietnamese Bistro But there’s
also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGN
Thai Garden Paprika-infused pad thai,
deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM
Thai Lotus Curries and noodle dishes hit a precise procession on the palate— sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M Thai Siam This restaurant is diminu-
BLUE HAIKU
Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL
PARK CITY & THE WASATCH BACK AMERICAN FINE DINING
Christopher’s The menu is straightfor-
ward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN
Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience 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. 9100 Marsac Ave., Park City, 435-604-1300. EGN
Fleming’s Prime Steakhouse This
350 Main Now being run by Cortney Jo-
STEAK
local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO
Ruth’s Chris Steakhouse This Ugly
Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN
Spencer’s The quality of the meat and
the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN
VEGETARIAN Omar’s Rawtopia Owner Omar
Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L
Sage’s Café Vegan and organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL – M Vertical Diner Chef Ian Brandt, of
Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL
hanson 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 Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN
The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO Firewood Chef John Murcko’s new
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 that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN
Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO Goldener Hirsch A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO ININ
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The haiku cocktail may be vegan but that doesn’t mean it’s wimpy—Idaho potato vodka and Mamakawa sake.
tive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL
with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL
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J&G Grill Jean-Georges Vong-
2A 017D erichten lends his name to this WAR
restaurant at the St. Regis. The
159 Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.
2X
WINNER
216 East 500 South • (801) 355-2294 • lesmadeleines.com
R E S TA U R A N T / D O W N T O W N
A Salt Lake City icon that set the stage for fine dining in Utah and has been providing fresh, innovative food and outstanding hospitality in a warm, inviting atmosphere for decades of diners. Enjoy delicious food, relax and ride our complimentary shuttle to Abravanel Hall, Capitol Theatre and the new Eccles Theatre. Ride back and enjoy dessert and a nightcap, a cozy way to end your evening out on the town. Open Monday - Saturday at 5 pm, closed Sundays. Reservations recommended.
60 West Market Street (340 S) • Salt Lake City • 801.363.0166 newyorkerslc.com
AN AMERICAN CRAFT KITCHEN
At Provisions we believe in the value of carefully executed, ingredient driven small batch cookery, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredients by keeping it simple, preparing it the best way we know how. We work closely with a community of passionate producers, importers and makers to ensure a memorable experience. We cook and eat with the seasons as it’s better for the environment and for our health. The bounty of nature guides our menus and gives us inspiration. We change the menu often and never compromise, we use the best when it’s at its best, to achieve peak flavor in peak season.
NOW
OPEN FOR LUNCH
Open for lunch Tuesday thru Friday from 11:30-2:30 pm. Dinner Tuesday thru Saturday from 5-9 pm. Sunday Brunch from 10:30-2:00pm.
2X
2017 WINNER
3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com
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food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO
Mariposa at Deer Valley (Open
seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO
Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO
STAR QUALITY
Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N ININ
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If Chef David’s hearty food doesn’t reel you in, the Star offers outdoor live music and cozy blankets.
Royal Street Café (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. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM
Tupelo Chef Matt Harris
2A 017D brings a touch of the South and
lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N WAR
Viking Yurt (Open seasonally) Arrive
by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435615-9878. EGO
AMERICAN CASUAL Blind Dog Grill The kitchen offers
imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N
The Blue Boar Inn The restaurant is
reminiscent of the Alps, but serves fine
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN
Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M Fletcher’s on Main Street A fresh
idea on Main Street, 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. 562 Main St., Park City, 435-649-1111. EGN
Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435783-2867. EGL – M Handle Chef-owner Briar Handly made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN High West Distillery Order a flight of
whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML
Jupiter Bowl Upscale for a bowling
alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM
Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 4 35-783-3466. GL
Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M
Silver Star Cafe Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops—try the breakfast pizza!—and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN Spin Café Housemade gelato is the big
star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M
The Brass Tag In the Lodges at Deer Val-
ley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM
Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N
BAKERIES & CAFÉS Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL
Peace, Love and Little Donuts
Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. GL
Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of
Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M
BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the
luxurious Montage, this casual restaurant presents the most deluxe versions of
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Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.
Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com
THE SPUR CELEBRATES 15 YEARS IN BUSINESS WITH A GRAND EXPANSION! We’ve added an outdoor patio and a new Main Street entrance. Come by for breakfast, lunch or dinner, or just stop by for dancing and drinks—we offer wine and beer on tap and, of course, our signature cocktails. We are open and serving food from 10am to 1am. Live music every night! We hosts local, regional, and national music acts with genres ranging from rock, country, celtic, folk, bluegrass, cover bands, blues and singer/songwriters. 352 Main Street, Park City • (435) 615-1618 • thespurbarandgrill.com
BREWING LEGENDARY BEERS FOR OVER 27 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too! Squatters. Good For What Ales You.
®
DINING AWARDS
Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com
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America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN
Red Rock Junction The housebrewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M
CONTINENTAL & EUROPEAN
TOP SHELL Named Best Lobster Roll in the U.S. Believe it or don’t, Maine.
Adolph’s Park City locals believe the
steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO
Bistro 412 The coziness and the low
wine markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM
Café Terigo This charming café is
the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. EGM
ITALIAN & PIZZA Fuego Off the beaten Main Street track,
this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435645-8646. EGM
Vinto The only location of this chic piz-
zeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM
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Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N
Grappa 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. 151 Main St., Park City, 435-645-0636. EO
JAPANESE/PAN-ASIAN Sushi Blue Find the yin and yang of
Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N
Momo Haiku Mountain Asian fusion
featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942
Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO
MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour
tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM
Billy Blanco’s Motor City Mexican.
The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435575-0846. EGM - N
Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO
El Chubasco Regulars storm this restau-
rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL–M
Tarahumara Some of the best Mexican food in the state can be found in this family-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a fullfledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N
MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel
is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM
SEAFOOD Freshie’s Lobster Co. After years as
everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shoreto-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861.
SOUTHEAST ASIAN Shabu Cool new digs, friendly service
and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N
Shabu Shabu House The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM
STEAK Butcher’s Chop House & Bar The
draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN
Grub Steak 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. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN
STONEGROUND
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ITALIAN KITCHEN
“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.
20
16 WINNER
249 East 400 South, SLC • (801) 364-1368 • stonegroundslc.com
Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday
Contemporary Japanese Dining
DINING AWARDS
18 W. Market Street, SLC • (801) 519-9595
l u n c h • d i n n e r • c o c k ta i ls
18 west market street • 801.519.9595
Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations. COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information. FASHION PLACE LOCATION COMING LATE SUMMER/EARLY FALL
20
13 WINN
ER
2013
Best
of Utah
2015
149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com
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Edge Steakhouse 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. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO
Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN Lespri Prime Steak A quiet treasure
Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-7532600. EGL
Roosters Choose from specialty pizzas,
baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM
BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy sand-
NORTH SALT LAKE & BEYOND
Mandarin The rooms are filled with red
AMERICAN FINE DINING dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL
AMERICAN CASUAL The Bluebird The ornate soda
fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M
Hearth The charming upstairs dining
room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here— this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN
Prairie Schooner Tables are
No.1 on foodie bucket lists. Eat a steak in a covered wagon/booth amid a diorama of taxidermed wildlife!
Beehive Grill An indirect offshoot of
tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900.
The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside
SADDLE UP!
BAR GRUB & BREWPUBS
covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM
Union Grill The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM
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wiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL
CHINESE and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM
ITALIAN AND PIZZA The Italian Place A great sandwich is
about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL
Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M
Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801399-0637. EGM Rovali’s Ristorante 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. 174 E. 2500 S., Ogden, 801-394-1070. EGM Tona Sushi The charming old space
on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801622-8662. EGM – N
Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian
dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM – N
STEAK Maddox Ranch House 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. 1900 S. Highway 89, Perry, 435-723-8545. GL – M
PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the fa-
miliar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N
The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O
AMERICAN CASUAL The Black Sheep The cuisine here
is based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N
Chomburger Colton Soelberg (Communal, etc.) has opened a lowkey high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. GL
165 Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.
50 South main Street ,SLC • (385) 232-8070 • texasdebrazil.com
Trio serves simple, fresh Italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood and Park City location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday brunch served at all locations
680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) 6585 N Landmark Dr, Park City • (435) 649-9654 triodining.com
FABULOUS FOOD AND AWARD WINNING BREWS!
A legend in Park City since 1986, Wasatch Sugar House serves the same award-winning beer and pub fare in our Salt Lake City location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite. Wasatch serves lunch, dinner and weekend brunch, complete with Bloody Mary bar and $2 Nooners and Mimosas. With private event space available for large groups, a dog-friendly summer patio, on-site beer package agency and validated garage parking, Wasatch has fast become a Sugar House favorite.
Wasatch Brew Pub. We drink our share and sell the rest! 2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com
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The Foundry Grill The café in Sun-
dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM
Station 22 Ever-hipper Provo is home
PROVO BOUND? On the vanguard of Utah County dining and worth the trip for fried chicken and waffles, poutine, hushpuppies.
to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M
INDIAN Bombay House Salt Lake’s biryani main-
stay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N
ITALIAN Pizzeria 712 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. 320 S. State St., Orem, 801-623-6712. EGM
MEXICAN Mountain West Burrito A humble
burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL
VEGETARIAN Ginger’s Garden Cafe Tucked inside
Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL
MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This
café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN
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HAofLL Hell’s Backbone Grill
Owners Blake Spalding and Jen FA M E Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM–N
Capitol Reef Inn & Café This family
spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL –M
Eklectic Café This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL Sunglow Family Restaurant This pit
stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M
BAR GRUB & BREWPUBS Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, redrock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM
ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING Painted Pony The kitchen blends
Mom’s Café Mom’s has fed
travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL
Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM
BAKERIES & CAFÉS 25 Main Café and Cake Parlor With
its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL
MEXICAN The Bit and Spur The menu stars
Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM
culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN
Spotted Dog Café Relax, have some
vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN
AMERICAN CASUAL Oscar’s Café Blueberry pancakes,
fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL
Read Mary Brown Malouf’s Utah food blog
ON THE TABLE On saltlakemagazine.com.
@marymalouf
DURING THE MONTH OF
September Your Job: Visit each location, drink, vote, repeat.
17 bartenders will compete for BEST original cocktail based on locally grown ingredients Go to FarmtoGlassSLC.com for a list of competing restaurants/bars and details
COCKTAIL CONTEST AWARDS PARTY
Oct. 8, 2017
SPONSORED BY:
bar FLY
LIBATIONS | BARS
Cocktail Salvation Rides a White Horse. STORIES AND PHOTOS BY ANDREA PETERSON
WHITE HORSE: Spirits and Kitchen just opened its doors at 325 S. Main, the latest in the Bourbon House and Whiskey Street family. One might ask, why press your luck with another bar? Bourbon House and Whiskey Street are packed most nights. But Manager Anna Thorn says White Horse is headed in another direction. They wanted to give Salt Lake City “another bar vibe.” Where its two sibs focus, obviously, on bourbon or whiskey, White Horse concentrates on wine and ciders. (Fun fact: Cider
S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 7
is monitored by the Utah DABC like wine, which means you can find 6- to 8-percent ciders on tap at White Horse.) Aside from the large wine selection, White Horse has 10 fullstrength ciders on draft. White Horse is a a bit smaller than Whiskey Street next door and more intimate. It hosts a 20- and 30-something crowd who want to enjoy a cocktail or two without losing their voices by night’s end from yelling across the table. White Horse’s alcohol selection is not about quantity, but quality. They have
four fernets, an aromatic Italian spirit, on the menu and 15 amaros, aperitifs and digestifs in sippable shots. “We want to provide more than cocktails,” says Thorn. “We want to engage drinkers to try aperitifs. Or find out what wine or beer would taste best with their meal.” Local products, including Beehive bitters, Madam Pattrini gin and Beehive gin, are on the list. Chef Matt Crandall oversees White Horse and Whiskey Street kitchens. White Horse isn’t a meat-and-potatoes pub or tiny tapas-style cantina. It’s more an culinary adventure through some French-inspired dishes. The menu offers confit duck wings, steak tartare and Berkshire pork belly. And though we live in a land-locked desert, one of the favorites on the menu are oysters, flown in—sea-to-plate within 24 hours. About the name: White Horse. No, it’s not a dark nod to heroin or cocaine. The name comes from Mormon cultural history. The religion’s so-called White Horse Prophecy warns the United States Constitution will one day “hang like a thread” and will be saved “by the efforts of a white horse,” which some say is a reference to a Mormon leader. (Read the full prophecy on the first page of the menu and think about Mitt Romney.) Regardless of your political leanings, a White Horse intervention probably doesn’t sound like a bad idea right now. “I love the cocktail scene in Utah,” says Thorn. “It’s fun to see a new cocktail bar popping up in Salt Lake City every couple of months.” Her recommendation for the best cocktail on their list is Anna’s Frisbee Camp, which she admits is hers, so she just might be biased. 325 S. Main St. SLC, 801-433-1371
21 & OVER BARS Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.) All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
169 Aerie Thanks to floor-to-ceiling windows,
Club Jam The city’s premier gay bar has
Bar X This drinker’s bar is devoted to cocktails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL
Copper Common Sibling to hugely
diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EGO
Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL The Bayou This is Beervana, with 260
bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400 EGM
Beerhive Pub An impressive list of over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the
Glass” but BTG serves craft cocktails, specialty beer and good, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801359-2814 EGL
Campfire Lounge Well, don’t go expecting a real campfire. The laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South 801-467-3325 EGL
all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 EGL
popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and 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? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM
Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Tap House is
the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM
Gibson Lounge Grand America’s
inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM
Good Grammar Gallivan Avenue is
becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002 EGL
High West Distillery The bartenders
at Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other
Liquor or Liqueur: It Takes Time. Waterpocket is the brainchild of two determined people. DIFFICULT UTAH LIQUOR LAWS aren’t dampening the spirits of a distilling duo. It just calls for more patience and a lot more determination—and distillers already know about waiting. Alan and Julia Scott know that distilling a fine spirit requires time, even beyond the inevitable delays in licensing. “It takes a long time to open a distillery, especially in Utah,” says Alan. But after four years in planning, and two years of installing equipment, the WaterPocket Distillery, named after the Waterpocket Fold in southern Utah, is officially open. The couple has been around the world many times because of Julia’s job as a chemical engineer. Along the way, they found themselves in Texas, Spain, Budapest, Hungary and China—much of that time out of a suitcase. Then the couple moved to Utah, figuring
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bar fly alcohol. The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM
Garage 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.1199 N. Beck St., SLC, 801-521-3904 EGL
Gracie’s Play pool, throw darts, listen to
live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM
Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL
they’d be in the state for five years, max. They “got stuck” and have been Utahns 17 years. Alan is the right brain of the company, focused on creative aspects, recipes, formulas, distillation and fermenting, and Julia is the left—she handles the operation’s business and technology. Their time in Europe set the direction of the distillery. “We kept saying to ourselves, ‘Man, remember when we were in that little place in Hungary or the Czech Republic? Can we do that here?’ “ Combine “two stubbornly independent people” with entrepreneurial spirit and of course they can. Their distillery has a motto: “Open wild.” It is their goal to concoct new and interesting products that no customer has ever encountered. You can see the experimental nature of their business in the shelves stocked with potential ingredients. The Mueller Still, from Germany, took 15 months to make and was designed specifically for them. The Scotts are beginning with a rum, but their dream is more complex. Their travels gave them a taste for botanical liqueurs and amaro bitters. But don’t jump to grab the shaker and strainer too quickly for mixing up a craft cocktail. Waterpocket’s liqueurs are intended to be sipped neat just as they are. “We’re not making an ingredient.” 2084 W. 2200 South, West Valley City, 385-202-5725, waterpocketdistillery.com
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The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Shooting Star More than a
century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL
Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters— half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044 EGM Spencer’s The cozy, wood-panelled bar
adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar
House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM
Stanza The heart of the Italian restaurant is
the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441 EGM
Tinwell An old dive bar resuscitated, now
it’s a hipster haven with a cool interior, wellcraft3ed cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769
The Vault In the boutique Kimpton hotel The Monaco, themed after the building’s original purpose as a bank is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers, Look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Water Witch Three of Utah’s leading bar-
tenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL
Whiskey Street Back in the day, this stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neo-cocktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-433-1371 EGL Zest Kitchen & Bar Besides the healthy din-
ing, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL
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onthetown A collection of photos from the many local events covered in greater detail on SLmag.com
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Salt Lake Magazine Tastemakers 2017 June 8-9, The Gateway, Photos by Beehive Photo 1 Samuel Green 2 Paul Raine, Jarom West, Maddie Brubaker, Kara McNamara, Emily and John Lopez 3 Gold Standard Band 4 Little girl 5 Julie Walker, Krista Waters and Kristi Monks
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Utah Arts Festival 2017 June 22-25, Library Square, Photos by Preston Gallacher
1 Susan Stauffer and Arlene Waldron 2 Chelsea Keefer, Nate Keefer and Marisa Bautista 3 Hollie Wollston and Pia Piccoli 4 Jason McQuaid 5 Jenoa and Colin Matthes
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1 Kristian Anderson and Steven Labrum 2 Woody Cannon 3 Heather’s Guests 4 Heidi Lyn Butterfly 5 Byron
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my turn
The College Myth “Too much of what is called ‘EDUCATION’ is little more than an expensive isolation from reality.” —Dr. Thomas Sowell BY JOHN SHUFF
School days, school days Dear old Golden Rule days Readin’ and ‘riting and ‘rithmetic Taught to the tune of a hick’ry stick You were my queen in calico I was your bashful, barefoot beau Wrote on my slate, ”I love you, Joe” When we were a couple o’ kids
That’s the song that used to dance in my head as fall rolled around. For many homes, it still conjures up that back-to-school —1907 Will Cobb/Gus Edwards routine and all the old memories. For many K-12 students, it still means getting up when the alarm blasts off at 6 a.m. rather than the summer luxury of hibernating in bed till noon. It means mom returns to KP (Kitchen Patrol) duty preparing sandwiches like peanut butter and jelly or bologna, adding an apple or banana, maybe some celery or carrot sticks. To finish it off, maybe she throws in cookies or an energy bar into a lunch box or insulated bag. Back in the day, I remember those same lunches, sitting around the cafeteria table comparing the contents of each other’s metal lunch boxes, sometimes trading food with one another. The years go by like a knife through butter, and suddenly you’re in a cap and gown celebrating high school graduation. Now, with diploma in hand, what’s next? Where are you headed? Of course, most people assume they are off to college for the next four years. Then again, these days it’s not so easy, what with the escalating cost of tuition and the dismal prospect of a lifetime of crippling student loan debt. Countless young graduates are swamped in unpaid bills and have little disposable income. This year, Forbes reported that 44 million people owe $1.4 trillion in student loans. If your child aspires to be a doctor, lawyer, veterinarian, teacher, engineer or any highly credentialed profession, or if they excel at physics, math, science or technology, it’s a sign that college is for them. But it may not be for everybody. Parents need to carefully listen to their youngsters’ thoughts, ambitions and passions, and follow their academic performance. Be a detective— probe to find out what really turns them on. This will paint a mental picture of them before you make the financial commitment to send them off for a four-year experience that may yield little return on the investment. Today, college is an economic decision—not a social one.
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On a personal note, my son David, who loved films and audiovisual production, went to Ohio Wesleyan, where he majored in journalism and minored in Japanese. He has used none of these. If I had been a better listener, I would have investigated professional schools that offered curricula that dovetailed with his real loves. In retrospect, I don’t believe college was for him. I dropped the ball by bowing to the conventional wisdom that college was the natural next step after high school. After college—and teaching for five years in Japan—David did enroll at Full Sail in Orlando, a school whose curriculum was dedicated to film production and sound, his real passion. There he acquired specific marketable skills in audio and video that he uses today. College is not for everyone. For many, it’s a myth that’s been drilled into their heads since they were children. There are alternatives the high school college counselor will not tell you about. Casey Research suggests going through the catalogue at thegreatcourses.com, where you can experience online the finest professors and lectures as many times as you want. It lists the top-notch colleges and universities that put their curricula online. There are suggestions of books to read and excellent lectures on YouTube. The Center For Interim Learning offers a program for kids who want a break from the classroom for a year or two to reassess their goals (609-683-4300; info@ interimprograms.com). Bottom line: If your child wants an education, there are many ways to pursue one without the financial albatross that could be with him or her for many years. It is their debt, and it could haunt them for decades to come—and long after you’re gone.
Summer to fall in 5.5 seconds. 2017 GLE
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