Salt Lake Magazine Sept Oct18 by Salt Lake Magazine

THE MURDER OF GASTRONOMY'S JOHN WILLIAMS

PASSPORT REQUIRED CANADA & MEXICO ARE JUST A DAY AWAY

MAGAZINE OF THE MOUNTAINWEST

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FALL FASHION October 2018

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Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com Just 25 minutes South of Salt Lake. ÂŠ2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

SALE PENDING

CHARMING GEM 860 S Padley Street, Salt Lake City 4 BD | 2 BA | 1,830 SF | $479,000 Laurel Simmons 801.718.4681

ENTERTAINER’S DREAM IN GLENWILD 8030 Glenwild Drive, Park City 6 BD | 7 BA | 9,057 SF | $3,500,000 Nancy Tallman 435.901.0659

STUNNING PARK MEADOWS ESTATE 2300 Lucky John Drive, Park City 7 BD | 11 BA | 10,348 SF | $4,895,000 Marcie Davis 435.602.9577

SPECTACULAR UPDATED HOME 3247 American Saddler Drive, Park City 4 BD | 5 BA | 6,883 SF | $3,150,000 Scott Maizlish 435.901.4309

JUST TEN MINUTES TO DOWNTOWN 686 Country Court, North Salt Lake 6 BD | 7 BA | 11,722 SF | $3,500,000 Ron Ogden 801.891.1472 | 686CountryCourt.com

CLASSIC TWO-STORY VICTORIAN HOME 1482 East 13200 South, Draper 5 BD | 2 BA | 3,072 SF | $650,000 Mike Berry 801.866.8803

TROUT POND AND TIMPANOGOS VIEWS 2795 Eiger Drive, Charleston 4 BD | 5 BA | 7,000 SF | 18 Acres | $4,500,000 Mark Coulam / Kerry Oman 801.243.2002

PENTHOUSE IN ARROWLEAF A 8886 Empire Club Drive #402, Park City 3 BD | 4 BA | 1,838 SF | $2,000,000 Jillene Cahill / Kambrin Harline 435.513.1200

STUNNING RIVERTON ESTATE 4552 W Dutchman Lane, Riverton 7 BD | 6 BA | 6,021 SF | $1,499,900 Angie Nelden 801.718.4346

HISTORIC ROCKVILLE SCHOOL HOUSE 38 E Main Street, Rockville 2 BD | 3 BA | 3,167 SF | $1,500,000 Meri Crandall 435.229.7424

View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2018.

FOR SALE

SLEEK & SOPHISTICATED 1616 E Federal Pointe Drive, Salt Lake City 4 Bedrooms | 5 Bathrooms 5,410 Square Feet L i s t e d a t $2 ,4 5 0 , 0 0 0 This contemporary residence maintains the perfect balance between luxury and comfor t. The indoor and outdoor gathering spaces flow seamlessly and the architecture capitalizes on the home’s unlimited views of the mountains and valley. Open concept design enhanced by natural light and rich finishes. Just outside, a gorgeous pool with surrounding patio extends the dining and entertaining space.

Liz Slager REALTOR®

801.971.2252 liz.slager @sothebysrealty.com

FOR SALE

MILE-HIGH VIEWS 379 N Connecticut Lane, Salt Lake City 5 Bedrooms | 5 Bathrooms 5,948 Square Feet L i s t e d a t $2 ,15 0 , 0 0 0 This finely crafted residence features elongated windows which highlight mountain and valley views from every level. The kitchen spills into the dining and family room, and the above ground lower level has a large recreation room with a convenient kitchenette. The upper level wrap around deck and lower level covered patio extend the living spaces and offer a relaxing and comfortable environment.

summitsothebysrealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2018.

I T’S M O R E T H A N A S H O W R O O M. I T’S A F E A S T F O R T H E S E N S E S.

From cooking demos to appliance test-drives, you’re invited to taste, touch, and see the potential for your kitchen in a dynamic space free of sales pressure but full of inspiration.

Salt Lake City • 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 • 801-582-5552 • subzero-wolf.com /saltlakecity

COLDWELL Jeremy Ranch | 5/3.5 | $1,295,000

2858 W. Daybreaker Drive Park City, UT 84098

Marny Schlopy 435.640.5660 Kevin Crockett 435.640.3412

Stunning City View | 3/7 | $1,950,000 118 E. Edgecomb Drive, Salt Lake City UT 84117

Entertainerâ&#x20AC;&#x2122;s Delight | 6/4 | $589,900 4319 S. Winder Meadows Cir. Salt Lake City, UT 84124

Mike Lindsay 801.580.5567

Christina Dalton 801.560.5300

Salt Lake I 801.467.9000 Sugar House I 801.488.5300 Station Park I 801.295.2700 South Valley I 801.307.9400 Park City Office I 435.602.4800 Orem I 801.434.5100 Union Heights I 801.567.4000 Ogden I 801.479.9300 Layton I 801.774.1500 South Ogden I 801.476.2800 Tooele I 435.882.2100

ColdwellBankerHomes.com

BANKER

Modern Contemporary | 5/11 | $7,500,000 6115 S. Old Orchard Lane Holladay, UT 84121 Shelly Tripp 801.573.6400 coldwellbankerhomes.com

Rare find in the heart of Holladay, with breathtaking mountain views. This luxury home is a work of art. Each bedroom has its own private bathroom. Estate is gated and includes pool, indoor basketball court, recording studio, putting green, theater, and more.

Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not

warranted and you should not rely upon it without personal verification. ÂŠ2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

What if coming home and getting away were the same thing?

Introducing The Island at Daybreak, an intimate enclave of exceptional homes encircled by Oquirrh Lake. Call 385. 529. 4741 for your personalized tour or join the registry at daybreakutah.com/theisland

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2575 E PROVIDENCE COURT | HOLLADAY 2575 E PROVIDENCE COURT | HOLLADAY

7866 N WEST HILLS TRAIL | PARK CITY 7866 N WEST HILLS TRAIL | PARK CITY

4383 N RIVER ROAD | OAKLEY 4383 N RIVER ROAD | OAKLEY

ONE OF UTAH’S ONE OF UTAH’SMOST MOSTEXQUISITE EXQUISITEHOMES HOMES 8 BD | 13 BA | 24,400 SF 8 BD | 13 BA | 24,400 SF| |$6,490,000 $6,490,000 LORI LORIGEE GEE(801) (801)891-8983 891-8983

OUTFITTED PROMONTORY OUTFITTED TO TO PERFECTION PERFECTION IN IN PROMONTORY 66BD | 8 BA | 8,921 SF | $5,900,000 BD | 8 BA | 8,921 SF | $5,900,000 DEBBIE 739-5179 DEBBIE NISSON NISSON (801) (801) 739-5179

STUNNINGRE-IMAGINED RE-IMAGINEDWEBER WEBERRIVERFRONT RIVERFRONTHOME HOME STUNNING 4 BD | 3.5 BA | 5,301 SF | $1,650,000 4 BD | 3.5 BA | 5,301 SF | $1,650,000 PEGGYMARTY MARTY(435) (435)640-0794 640-0794 PEGGY

2043 RIDGEHILL 2043 RIDGEHILLDRIVE DRIVE| |BOUNTIFUL BOUNTIFUL

3660 MILLCREEK 3660CHOKE CHOKE CHERRY CHERRY DRIVE | MILLCREEK

3307EEWASATCH WASATCHPINES PINES| |SANDY SANDY 3307

LIVE ALL LIVE THE THE HIGH HIGH LIFE—ABOVE IT ALL 33BD $1,493,000 BD || 33 BA BA || 4,850 4,850 SF | $1,493,000 DEBBIE 739-5179 DEBBIE NISSON NISSON (801) 739-5179

4825 FORTUNAWAY WAY| |SALT SALTLAKE LAKECITY CITY 4825 SS FORTUNA

5390HOLLADAY HOLLADAY BOULEVARD BOULEVARD || HOLLADAY 5390 HOLLADAY

2634 2634EESERAPHINE SERAPHINECOVE COVE| |COTTONWOOD COTTONWOODHEIGHTS HEIGHTS

NEO-ECLECTIC MINI-MANSION MINI-MANSION WITH WITH OPEN NEO-ECLECTIC OPEN FLOOR FLOOR PLAN PLAN BD || 44 BA BA || 4,580 4,580 SF SF || $785,000 66BD $785,000 STEPHANIE POULOS-ARRASI POULOS-ARRASI (801) STEPHANIE (801) 703-8780 703-8780

ONLINE: BHHSUTAH.COM ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400 VOICE: 801.990.0400

© 2018 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the| Berkshire Hathaway HomeServices aresubsidiary registeredofservice marks of of HomeServices | Inc.Hathaway Equal Housing Opportunity. Information but not guaranteed. © 2018 BHH Affi liates LLC. An independently owned and symbol operated HomeServices America | Inc.of| America a Berkshire affiliate | and a franchisee of BHH deemed Affiliatesreliable | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity. Information deemed reliable but not guaranteed.

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WE CONTINUE TO SET THE BAR HIGH… for the level of experience, integrity, knowledge, technology, and advertising that you deserve from your REALTOR®. HELPING OUR CLIENTS MAKE WISE DECISIONS IN REAL ESTATE

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We are pleased to announce that we’ve joined the #1 locally owned and operated brokerage in the state of Utah. Our years of experience, dedication and strong negotiating skills combined with the unparalleled marketing and professionalism of Berkshire Hathaway HomeServices Utah Properties, ensure your continued success selling and/or buying with us. We look forward to working with you! Please drop us an email or call to say hello. We always want to keep you up-to-date on real estate trends in your community.

8521 SNAKE CREEK ROAD | BRIGHTON

1735 E FORT DOUGLAS CIRCLE | SALT LAKE CITY

591 EMIGRATION CANYON ROAD | EMIGRATION

ULTIMATE UTAH LIFESTYLE, SKI-IN/SKI-OUT 6 BD | 3 BA | 3,579 SF | $950,000 STACY WISSMAN AND MAURA POWERS

UNOBSTRUCTED VIEWS AND VERSATILE DESIGN 5 BD | 7 BA | 6,281 SF | $1,299,000 STACY WISSMAN AND MAURA POWERS

STUNNING VIEWS FROM THIS LOT IN EMIGRATION 5.08 ACRES | $200,000 STACY WISSMAN AND MAURA POWERS

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

contents

SEP T EMBER /OC TOBER 2018

FEATURES

66 WELCOME TO BREW-TAH

BY MARY BROWN MALOUF

Salt Lake’s craft beer scene is everexpanding, ever-improving and part of an always-relevant discussion about the future of booze in Zion.

74 PASSPORT REQUIRED B Y M A R Y B R OW N M A L O U F, C H R I S T I E MARCY AND JEREMY PUGH

How far is far enough away, and what do we really know about our neighbors to the north and south?

84 MURDER IN THE AVENUES

BY STEPHEN DAR K

PHOTO ADAM FINKLE

The community was shocked when restaurateur John Williams was brutally murdered by his husband. Family and friends are finally ready to talk about what happened that night— and in the preceding months and years.

For product info see page 95

on the cover

With new breweries popping up all the time—what is the future of the craft beer industry in Utah?

90 A MATTER OF INFLUENCE

BY JEANINE MILLER

Real women. Real clothes. What Salt Lake’s Instagram-famous influencers wear and where they buy it.

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

contents

52 worth a trip

Scottsdale is more than posh golf courses—it’s an art and architectural epicenter. BY JEREMY PUGH

25 the hive

Halloween treats, those clever UDOT road signs, Strawless in SLC, picking apples, chili cook-offs and more.

42 statewide

Two Utah charities focused on protecting victims of abuse can’t seem to work together. BY STEPHEN DARK

44 #loveutah

Events and fundraisers that matter to you

47 biz

A block takeover in SLC and a music performance studio BY ASHLEY SZANTER

63 outdoors

How to wisely spend your time in St. George when you only have three days to explore the red rock. BY TONY GILL

111 a&e

A renowned artist brings her photos to BYU, local musician Michelle Moonshine and don’t-miss fall activities state-wide

139 dining guide

The best of Salt Lake’s ever-growing and ever-changing dining scene.

121

PARK CITY LIFE Balloons, sheepdogs, chocolate, Labor Day celebrations, the future of Park City Institute, cowboy poets and more.

BY MARY BROWN MALOUF

168 bar fly

Salt Lake magazine’s Farm-to-Glass cocktail contest and a new bar menu at Alamexo and Alamexo Cantina BY MARY BROWN MALOU F AND CHRISTIE MARCY

176 my turn

Addiction is a family matter. BY JOHN SHUFF

volume 29 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($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 2018, 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 8

196 E Winchester St, Murray, UT 84107

(385) 388-4353

www.diamondsdirect.com

web extras

saltlakemagazine.com

Salt Lake magazine’s annual Farm to Glass Cocktail Contest commences in September and goes throughout the month. Visit the participating bars, taste their cocktail, cast your vote, then join the party when we reveal the winner.

2017 Farm to Glass Cocktail from Water Witch

SMALL LAK

INSIDE THE JOHN WILLIAMS MURDER Listen in as Salt Lake magazine’s editors, Mary Brown Malouf and Jeremy Pugh sit down with reporter Stephen Dark to discuss the story of the tragic murder of Salt Lake restaurateur John Williams on our podcast Salt Lake Speaks. Available on saltlakemagazine.com and the iTunes Store

Utah’s Finest Dining Guide Salt Lake magazine’s dining guide offers up-to-date, independent dining reviews of local restaurants. saltlakemagazine.com/dining guide

E C IT Y

CONCERTS L O C A L

M U S IC

@SLmag

SMALL LAKE CITY CONCERTS Local musician Michelle Moonshine gives SLmag readers an exclusive and intimate performance. Check out the videos and all the Small Lake City Concerts. 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 8

facebook.com/ SaltLakemag

pinterest.com/ saltlakemag

@SLmag

youtube.com/ saltlakemag

PHOTOS: COCKTAIL AND MICHELLE MOONSHINE, NATALIE SIMPSON; JOHN WILLIMAS, ADAM FINKLE

Taste and Vote

BEHIND THE STORY:

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MAGAZINE OF THE MOUNTAINWEST PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

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

WR ITING & E DITING CON TR IBU TORS

Stephen Dark, Tony Gill, Jeremy Pugh, Derek Deitsch, Ashley Szanter, Susan Lacke ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West

S TA F F P H O T O G R A P H E R

Adam Finkle

PHOTOGR A PH Y CON TR IBU TOR

Natalie Simpson

D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N

Damon Shorter

MARKETING DIRECTOR

Jessica Ohlen WEB EDITOR

Jeremy Pugh WEB AND PRODUCTION SPECIALIST

Amanda Pratt

AUDI E NCE DEV E LOPME N T M A NAGE R

Audrey Safman

OFFICE M ANAGER

Melody Kester

EVENTS DIRECTOR

Trina Baghoomian DI R ECTOR OF A DV E RT ISI NG

Danielle Hardy

SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Hannah Williams, Elizabeth Gorey MAILING ADDRESS

Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 phone 801-485-5100 EMAIL EDITORIAL

editor@saltlakemagazine.com SUBSCRIPTION INQUIRIES

877-553-5363 ext. 222 subscriptions@saltlakemagazine.com 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 8

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BRINGING CALIFORNIA FRESH TO UTAH

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BUILD YOUR OWN! CHOOSE FROM... 40+ TOPPINGS, 6 SAUCES, 5 CRUST FLAVORS.

Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

award s 2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

2011 Utah’s Entertainment & Choice Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

WE WE

R! E T CA an! do

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

veg

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

CITY CREEK | FOOTHILL VILLAGE | THANKSGIVING POINT WWW.PIZZASTUDIO.COM SL MAG INSIDER COUPON

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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 8

2003 Maggie Award

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.

editor’s letter

The question of influence. John Williams, co-founder of Gastronomy, Inc., lived and died before we started using the term “influencer.” But that’s what he was. These days, marketing is all about influencers. Companies target people with big social media followings, sell to them and trust that if the influencers use their product, everyone else will follow suit. (I don’t know. I can hear my mother—and probably yours—saying, “So. If everyone else jumped off a bridge, would you?”) But influencers don’t tell you to jump off a bridge. They jump. And then start swimming, so we dive in. This is how people operate. We follow. Salt Lakers followed Williams in his quest for gastronomic excellence when he and his partners opened restaurants and our tastebuds. He opened the kitchen doors for us and we discovered our taste for fresh seafood and real Italian food. A onetime architect, he crusaded for the preservation of historic buildings and we supported For our story “Passport Required” (p.74), Salt Lake editors traveled to places in our continental neighbors, Mexico and Canada, exploring cultures so near geographically and yet so unknown to most of us.

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 8

him. The Salt Lake Hardware building, Ford Motor Co., Fire House No. 8, the Pierpont building and the New Yorker building stand as testament to his efforts. A gay man before that was acceptable in Utah, he quietly helped support the LGBTQ movement. In Salt Lake magazine’s 20th anniversary issue, we named Williams as one of “49 Utahns who changed the state.” In this issue, Stephen Dark examines Williams’ tragic murder and its unexpectedly positive consequences. You’ll meet other influencers in the following pages—craft brewers who are leading beer’s renaissance and fashion mavens whose style inspires their thousands of followers to dare to be creative with their clothes. Here’s what’s key: Influencers aren’t leaders by intention. They are leaders by example.

Mary Brown Malouf

Fall 2o18: The Adventure Continues 2651 South 6oo West Salt Lake City, Utah - www.airstreamofutah.com

Photo Credit Natural History Museum of Utah

So pretty they’re scary—

the

hive PEOPLE | TRENDS | TALK

but not too pretty, nor scary, to eat.

We do the Numbers . . UDOT . . . . . . . . . . . . . . Style . . . . . . . . . . . . . . Initiative . . . . . . . . . . . . Beauty . . . . . . . . . . . . . Dish . . . . . . . . . . . . . . . Chili . . . . . . . . . . . . . . . Buzz . . . . . . . . . . . . . . .

26 28 30 32 34 36 38 40

PHOTO ADAM FINKLE

delberto Diaz is a pastry artist and he goes to almost crazy lengths when he’s designing his special Halloween desserts. Each of these personal cheesecakes is a little fantasia—a gold-dusted chocolate skull with spidery chocolate legs and marbled black icing, an arched-back cat against a moon of white chocolate. Diaz even gives them titles, like the artworks they are: “Black Spider” is chocolate cheesecake with hazelnut chocolate mousse and caramel; “Pumpkin Nights” is all pumpkin—cheesecake, mousse and caramel. Order ahead. Fillings and Emulsions, 1475 Main St., SLC, 385-229-4228, fillingsandemulsions.com

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

the hive / WE DO THE NUMBERS

Spooky in Utah BY SUSAN LACKE

52%

3700 West Street

of Americans believe in ghosts, according to a Chapman University study. Interestingly, religious and conservative people are more likely to report a belief in the paranormal.

Drive along “Gentile Street” in Layton at night, if you dare. Multiple drivers have reported seeing a lone man screaming and running toward their vehicles, only to vanish into thin air.

Happy Hunting If you ain’t scared of no ghost, head to the Utah Paranormal Expo, a collection of all phenomena defying scientific explanation. More than 3,500 paranormal enthusiasts are expected to come together to celebrate otherworldly subjects, including ghosts, extraterrestrial life, unidentified flying objects, psychic abilities and extrasensory perception. Saturday, October 6, 2018 Fort Douglas Ballroom, Salt Lake City, UT facebook.com/ utahparanormalexpo

480

Area, in acres, of Skinwalker Ranch in Uintah County, known by investigators as a hotbed of paranormal activity. Reports include disembodied voices, strange orbs of light, crop circles and odd animal behavior.

In China, the pronunciation of the word for the number four is similar to the Chinese word for “death.” Many buildings in China skip a fourth floor, just as American builders sometimes omit the 13th floor.

56 18%

Number of registered Utah organizations specializing in the paranormal

of Americans report an encounter with a ghost, according to Pew Research.

40.759798, 111.865328 The latitude and longitude marking the gravesite of Jacob “Emo” Moritz, the first satanic worshiper in Utah. After locals burned him at the stake, Moritz’s ashes were placed in an urn and stored inside the window on the front of his grave. Legend has it that if you walk around Emo’s grave three times while chanting, “Emo, Emo, Emo,” the face of Jacob Moritz will appear inside the window on the front of the grave.

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 8

NKUT Super AdoptiOn November 2 — 3 utah state fairpark 155 n. 1000 W. in SALT LAKE CITY Friday, noon – 7 p.m. Saturday, 10 a.m. – 6 p.m.

Hundreds of adorable animals are waiting to meet you. Adoption fees start at $25. All pets are spayed or neutered and vaccinated. Free admission and parking

sponsored by:

bestfriendsutah.org

the hive / SIGNAGE

Our Favorite UDOT Signs: 1

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 8

Sign of the Times UDOT signs are an unlikely VIRAL sensation BY CHRISTIE MARCY

tahns are used to people laughing at us. But, in the case of the Utah Department of Transportation's viral signs, we're all relieved that the internet is laughing with us. Message Monday, part of the Zero Fatalities campaign to reduce automobile-related deaths, has found itself on the front page of Reddit, trending on Twitter and garnering a fair share of traditional media attention for its clever digital messaging. It's so popular, in fact, that Lt. Governor Spencer Cox got in on the action with a crowd-sourced (on Twitter) Utah Jazz-themed take on the safety signage during the team's playoff series against the Oklahoma City Thunder. The winner: “Drive safe: 0% chance of thunder,” which was submitted to Cox on Twitter by Fox 13 meteorologist Allison Croghan. Often the messaging is seasonal, “You're not a firework, don't drive lit” on Independence Day and “Deck the Halls, not the guy who cut you off” around the winter holidays. But, most of the time the

signs riff on pop culture—“Groot, put your seatbelt on,” for example, was on the interstate signs the week after the line was used in the superhero franchise Guardians of the Galaxy and “Yoda says buckle up, you must,” after a Star Wars premiere weekend. Most of the 17-character-per-line missives, however, focus on distracted driving. “Turn signals, the original instant message,” “You had me at I don't text and drive,” and “Text and Drive? Oh cell no,” all led to the inevitable, “Get your head out of your apps.”

UDOT’s Message Monday signs run state-wide and are often crowdsourced from the generala public. You, too, can create a pithy message for drivers on Utah’s roadways by emailing messagemonday@ utah.gov, or by tagging @UtahDOT and using hashtag #MessageMonday on Twitter or by submitting the idea on UDOT’s Facebook page. udot.utah.gov

PHOTO COURTESY OF THE UTAH DEPARTMENT OF TRANSPORTATION

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the hive / HOME STYLE

Stacked In Your Favor This fall you could pull that tired old blanket off the closet shelf. Or you can welcome the season—and beat its chill—with a CHIC, COZY THROW. We’ve arranged some stylish options in a something-for-every-decor. BY BRAD MEE

PHOTO ADAM FINKLE

FROM TOP TO BOTTOM: linen renaissance floral throw, Amy Boutique, $210; chevron chenille throw, Amy Boutique, $38; fab red throw, Details Comforts, $115; grey and white plaid brushed throw, Nest Boutique, $55; kaya pink, purple and gold throw, Nest Boutique, $145; cashmere throw, Panache, $1,440; handknitted faux fur throw, Katie Waltman, $349

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the hive / INITIATIVE

Sip. Don’t suck. STRAWLESS in Salt Lake City BY MARY MALOUF

R New Tubes Caprice Ossana, general manager of Café Niche, is clear about why the restaurant no longer uses plastic straws. “We have always been aware of the waste and pollution that our industry produces. When we discover something that we have the ability to change, we feel like it is our duty to do so. I heard a story on NPR about the issue of single-use plastic straws and the devastating amounts of waste, and we decided to make the change. It’s a small change, but real. “Also, we discovered that metal straws get really cold and add a refreshing aspect to an otherwise mundane experience. That is why we chose reusable stainless steel straws.”

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 8

emember the straw that broke the camel’s back? This was that straw: the viral video of a plastic straw being removed from a sea turtle’s nostril. Turtle blood shocked everyone. The movement to oust plastic straws has spread across the country—from Miami Beach, where straws are now banned, to Malibu, where the prohibition also extends to single-use plastic utensils and stirrers. Now it’s reached Salt Lake. Strawless in SLC—an intiative started by Laura Bellefontaine as a brainchild of the group SLC Air Protectors—has convinced more than 100 restaurants and bars to stop using plastic straws. Want some stats? 80-90 percent of marine debris is made from plastic. In the U.S., we use 500 million straws per day—enough in a year to wrap the circumference of the earth 2.5 times, or to fill Yankee Stadium more than nine times. Plastic does not biodegrade; it photo degrades into smaller and smaller pieces, which are then ingested by marine and land animals—and even make their way into the human food chain. facebook.com/strawlessinslc

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the hive / BEAUTY

Salt of the Earth Safe Zone Campbell (pictured), as well as her massage therapist associate Angela Smart, want Awaken Wellness to be a safe place for everyone, regardless of identity. “We are a safe zone for the LGBTQ community, and we have special healing sessions for them once a month. But it’s a safe zone for everyone in the community. We’re completely inclusive.”

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Awaken Wellness provides HOLISTIC HEALING. Also, there’s a salt cave. BY ASHLEY SZANTER

amille Campbell has a lot of qualifications: licensed clinical social worker, certified BodyTalk practitioner, medicine woman and an individual on the shamanic path. “I primarily studied with the Shipibo-Conibo tribe in the Peruvian Amazon jungle. I learned about their herbal medicines and ways of healing. I was also initiated on the shamanic path through the Caro nation, and every few months I’ll go down to Mexico and meet up with some people who use Mayan methods,” says Campbell. After collecting all this knowledge and having a successful tenure at Sacred Energy in Salt Lake, she wanted to start her own integrative wellness clinic in Ogden. Thus, Awaken Wellness was born. While Awaken Wellness offers a wide array of holistic treatments, including everything from massage therapy to Body Talk sessions, their salt cave is certainly the central claim to fame. “The Salt Cave is something unique. I started doing

research and found salt caves, rooms and mines effective for treating respiratory illness. Especially in Utah, there is the cesspool of bad air during the winter months. All our neighboring states have salt caves and I knew I needed to bring this to Utah.” The alleged benefits of salt caves are endless. “It’s good for cystic fibrosis, COPD, asthma, allergies, intolerances to different airborne bacteria, eczema, psoriasis, acne even,” says Campbell. For those who may question the efficacy of salt caves, I can only vouch that, at the very least, it’s a deeply relaxing experience. The music, darkness, chairs and salted air all combine to create a very chilled-out environment. “Most people come in just to relax or try something new,” says Campbell, “but there is a therapeutic element to it if you come consistently. The salt is going to where the mucus is and is starting to pull it out. It helps alleviate the symptoms, kind of like a Neti pot for your lungs. There are three tons of salt on the floor from Redmond salt mines in Utah ground up to feel like sand.” Campbell knows that skeptics might wonder about the benefits of holistic healing, but says she’s not here to prove anything. “We facilitate connection with people, with ourselves and with each other. We’re helping to reconnect ourselves in a society that’s full of stress and chaos.” 945 Chambers St. #5, South Ogden, 385-244-4080, facebook.com/TheSalt CaveatAwakenWellness/

PHOTOS ADAM FINKLE

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the hive / BOTTOMS UP

Jennifer and Jeff Carlton

After Apple Picking BY MARY BROWN MALOUF

ur kindergarten teachers told us the myth of the famous conservationist Johnny Appleseed and how he hobo'ed around the country, sowing appleseeds. Michael Pollan let us in on the use of the resulting fruit: hard cider. Not a suitable teacher's gift. Hard cider, which the rest of the world calls “cider,” is a mildly alcoholic beverage made from apples and in the last five years or so, it has become re-popularized in the United States. (In the 1700s, the average American drank 35 gallons of hard cider a year.) In Salt Lake City, Jennifer and Jeff Carlton are our Johnny Appleseeds, the first to bring us locallymade cider. Formerly in “the investment business,” the couple, especially Jennifer, fell in love with European cider—dry, slightly fizzy, tart with just a tinge of sweet,

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 8

lightly alcoholic (4.5-4.7 percent by volume). Back home, she couldn't find any. So the couple started Mountain West Cidery. “We did a nationwide search for a cidermaker,” says Jennifer. They found Joel Goodwillie and now their cidery makes four different ciders, each named after a Utah canyon: 7-Mile is a session cider; Ruby is their flagship cider; Cottonwood has some hops and Desolation has some prickly pear—a percentage of the proceeds from Desolation goes to Southern Utah Wilderness Alliance, just like Mr. Appleseed would have wanted.

FInd Mountain West cider at DABC stores. To purchase, for a taste or to relax on their patio, The Garten, with a glass (and your dog), go to the cidery at 425 N. 400 West, SLC., 801-935-4147, mountainwestcider.com

PHOTO ADAM FINKLE

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the hive / FOOD

TIPS FOR THE PERFECT POT: “The trick is to undercook the onions. Everybody is going to get to know each other in the pot. Don’t forget to stir everything from the bottom up!” – ROBERT MARRIOT, ENGINEER, UNIFIED FIRE AUTHORITY

“A surefire way to ruin a pot of chili is to put noodles in it. Don’t do that. Ever.” – DALLAS ANDREEN, ENGINEER, SDMF LOCAL 5143

“Many people want your recipe. Give them almost all of the ingredients, but not everything, so that it does not taste exactly right. You keep that with you, and maybe pass it onto your kids. But nobody should know the exact recipe but you.”

C Zackery Hatch

WANT A BOWLFUL? Try Stein Eriksen’s Wild Game Chili made with wild boar, buffalo and elk, Deer Valley’s Turkey Chili (buy the mix at Deer Valley Grocery & Cafe) or East Liberty Tap House’s Elk and Niman Ranch Pork Chili.

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Utah Chili Challenge Heats Up UTAH FIREFIGHTERS have a burning desire for the best bowl of chili. BY SUSAN LACKE

hili is a staple of firehouse kitchens everywhere, including Utah. At the annual Utah Firefighter Chili Cookoff, more than 20 firehouses from around the state bring their best chefs to crush, dice and stir their way to victory. The winners get a golden fireman’s axe. But more importantly, they get bragging rights. Proceeds from the event benefit the University of Utah Burn Camp, which supports burn survivors.

6th Annual Utah Firefighter Chili Cookoff September 29, 2018, Shops at South Town, 10450 S. State St., Sandy, utahfirefighterchili cookoff.com

PHOTO ADAM FINKLE

– ZACKERY HATCH, WEST VALLEY PROFESSIONAL FIREFIGHTERS

the hive / BUZZ

Not just for Halloween

Level-up with a custom costume BY SUSAN LACKE

From the outside, McGrew Studios looks unremarkable. Housed in a plain building in Salt Lake’s Granary District, the studio is indistinguishable from just about every other warehouse on the block. Peek inside, though, and you’ll find a place that is anything but ordinary. Surrounded by ornate Victorian dresses and over-the-top cosplay costumes, artist Jen McGrew designs and sews just about anything her clients dream up: A high-quality Wonder Woman costume for a four-year-old? No problem. A pageant dress for Miss Italy? Sure thing. Outfits for a horse to wear in a commercial? She’ll get right on that. For McGrew, the art of costuming isn’t a one-day lark every October—it’s a daily joy. “We’re a custom shop, meaning we think like a producer and plan a few months ahead for the ultimate, cool costume,” says McGrew. “We build something custom-made for the client to own and love forever something that their family can pass down and forever tell stories about.”

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McGrew Studios 721 S. 400 West, SLC 801-596-2210 mcgrewstudios.com

September 6-8, 2018, 100 S. West Temple, SLC fanxsaltlake.com

PHOTO ADAM FINKLE

DRESS UP

Get inspiration for this year’s Halloween costume at FanX Salt Lake Comic Convention at the Salt Palace Convention Center. The annual event, formerly known as Salt Lake Comic Con, is a 50,000-strong celebration of cosplay (short for “costumed play,” or dressing up as a character from a movie, book or video game). Not big on crowds? Grab a cocktail and a window seat at Lake Effect (155 W. 200 South, SLC) to watch the parade of superheroes and Star Wars characters. It’s the best people-watching in town.

41 SECRET GARDEN:

Huber Grove Apple Orchard Apple picking at Wasatch Mountain State Park is one of Utah’s best-kept secrets. BY SUSAN LACKE

UTAH WEIRD Beware Logan’s Weeping Woman

PHOTO (WEEPING WOMAN) ASHLEY SZANTER

BY ASHLEY SZANTER

Love apples? Then you know that the best don’t fall from the tree, they’re picked. By you. Those in-the-know head up to Huber Grove in Wasatch Mountain State Park when autumn comes. The apple trees here were planted in 1885 by Swiss immigrant Johannes Huber. The annual harvest includes organic heirloom apples not found in any store, including sweet Yellow Transparent apples and tart Red Astrachans. These are true heirloom fruits: Unlike most apple trees, which live 35 years and

only produce fruit for 15, the Huber Grove trees have consistently produced apples for more than 125 years. To protect and preserve the 125-year-old trees, the orchard restricts apple picking to just a few weekends in August and September. There is a reservation-only system for visitors, with a limited number of tickets available for each day. Visitors are limited to two hours and two baskets of apples. utahstateparks.reserveamerica.com.

The Weeping Woman of Logan City Cemetery has every reason to cry. In the early 1900s, Julie Cronquist lost five of her eight children within 12 years—all to scarlet fever. Passersby recounted that Julie would walk to the cemetery every day and sob over her dead children’s graves. Having suffered from her own bouts with scarlet fever, Julie grew weaker and weaker until she eventually died of heart disease in 1914. Three years later, her husband, Olif, had a macabre monument erected above her grave to commemorate his long-suffering wife. And legend has it she still suffers— visit the weeping woman at midnight on a full moon, say “Weep woman, weep,” and the statue will shed tears. Legend also says the statue will cry, unprompted, on the anniversary of each of her children’s deaths.

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the hive / STATEWIDE

Unwanted Proposal STRANGE GOINGS-ON in the world of Utah’s domestic violence and sexual assault nonprofits BY STEPHEN DARK

Loralee ’s (not her real name) two small children were screaming outside the locked door in their rented home in West Valley City. Her husband put a movie on his iPhone and slid it under the door to distract them before returning to sexually assault his 31-year-old pregnant wife. “I felt like he just unzipped his person suit,” she says. “He was a full-on monster.” Loralee currently lives in a domestic violence shelter in Salt Lake City, with her three children, even as her in-name-only husband pursues her through family court for custody of their kids. She survived years of being physically and psychologically attacked, while also being raped repeatedly. In late spring 2016, he was charged with assault and domestic violence and was sentenced to 36 months probation in a plea deal. Loralee is far from alone. One in 10 Utah adults reported some form of sexual assault in 2016, according to the Utah Department of Health. One in three Utah women will be subjected to intimate partner violence in their lifetimes. Unfortunately, domestic violence and sexual assault nonprofits are also notorious for infighting. There’s lots to argue about: there’s never enough money, passionate staffers burn out and leave and agencies fight for the same small pool of stateadministered federal funds. There’s been little love lost in recent years between the Utah Domestic Violence Coalition (UDVC) and the Utah Coalition Against Sexual Assault (UCASA.) Many fear that the needs of domestic violence victims are being sidelined by bureaucratic bickering.

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43 Despite both agencies being called coalitions, only one—UDVC—actually represents a coalition, namely Utah’s 16 DV shelters. UDVC began life as a statesponsored council, until it spun off in 1994 to apply for federal grants. While UDVC’s shelter members provide help and support for domestic violence survivors, the twenty-two year old, federally-funded UCASA focuses on training advocates, rural outreach and prevention programs. UDVC and UCASA used to work closely together. But then the agency’s founding executive director Judy Kasten-Bell left, to be replaced by Jennifer Oxborrow. UCASA was run by Alana Kindness until late 2016, when Turner Bitton, not quite 26, stepped into her shoes. The state adored Bitton. He was dynamic, “a breath of fresh air, active and progressive in the things he did,” says Ned Searle, director of the state Office on Violence Against Women. Quick with a media quote and adept at social media, Bitton had shepherded the five-person nonprofit into the 21st century with a snazzy website that proclaimed UCASA’s commitment to advancing “a society in which sexual violence is not tolerated.” Fast-forward to April 2018 and Bitton, along with an employee who had filed a complaint alleging an unsafe working environment, were put on paid administrative leave by the board. In the gossip-ridden world of advocating for sexual violence and domestic violence victims, the word was that the complaint about Bitton included allegations that were sexual in nature. UCASA board secretary and Davis County Attorney juvenile prosecutor Kathi Sjoberg asked a colleague at Davis County, veteran investigator Craig Webb, to look at the complaint. As Webb interviewed staff, Bitton and a second employee abruptly resigned. Bitton won’t comment, except to say that “an internal conflict” arose at UCASA, “and given the nature of the work we do, I felt it best to move on.” Former UCASA director Alana Kindness dismisses criticism that Bitton’s departure damaged UCASA. “The only damage it has done is the amount of time people outside of the agency have spent speculating on personnel issues within the agency,” she says.

As far as UCASA’s board was concerned, the two resignations resolved the matter. Davis County District Attorney Troy Rawlings did ask the Salt Lake County District Attorney’s office to screen the case for charges. But Sjoberg says it’s simply Rawlings being cautious. The squabbling didn’t end there. Several weeks after Bitton’s departure, Oxborrow

NOBODY IS WINNING AND THAT’S WHAT’S FRUSTRATING –JUSTIN BOARDMAN emailed UCASA’s board to discuss merging. There are 23 dual DV/sexual assault coalitions in the U.S. and Oxborrow has long argued that both nonprofits—and Utah DV survivors—would benefit from the two agencies joining forces. In the email, she highlighted the savings in terms of duplicated costs such as agency rent and salaries, and the benefits of the two agencies applying together for federal grants. Sjoberg fired back an email threatening to sue. Any further attempts to contact board members “will be considered harassment and subject to legal action,” she emailed. This was not the first time UDVC officials had tried to talk mergers, Sjoberg says. “Our focus is to get a new executive director.” Tensions between UCASA and UDVC mostly have to do with how money is distributed between the nonprofits, says Justin Boardman, an ex-sex crimes detective and former UCASA board member. The nonprofits compete for federal dollars in order to stay afloat. It’s a head-scratcher, he says, “Why the government can’t, or doesn’t, provide these services but instead funds these outside agencies to do it? Nobody is winning and that’s what’s frustrating.” Some fear victims’ voices are all but lost in the endless squabbling, among them survivor Loralee. “I feel like the agencies are too busy getting into weird pissing matches and being politically-correct to do anything for people who really need their help,” she says.

A Six-Year Argument Would a merger of agencies help or hurt the cause of domestic violence victims? Merger-supporters argue it opens the door to a consolidated political voice, applying for more grants and cost-savings. “Combining our resources, or at least coordinating our use of these limited resources, is essential if we are going to prevent and address sexual and domestic violence in Utah,” UDVC’s Oxborrow wrote in her email to the UCASA board. Rape Recovery Center’s executive director Mara Haight argues for a single agency focused on sexual violence, at a time of “increased survivor reporting and skyrocketing demands for healing services.” UCASA’s former chief Kindness is adamant that separate coalitions are best. “Regardless of whether I think UDVC is reaching all DV survivors in Utah, I know they are not reaching all sexual assault survivors, which is why sexual assault needs devoted specific resources.” Former UCASA board member Justin Boardman favors bringing the two agencies together, if only for a trial period. “I think that having a united front is something to at least try for a while, so that we can work together for the money that’s out there.”

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#loveutah A collection of photos from the many local events covered in greater detail on saltlakemagazine.com

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Salt Lake magazineâ&#x20AC;&#x2122;s Tastemakers June 14-15, The Gateway, Photos by Beehive Photo

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1 Donald Cherry and Chelsea Ericksen 2 Aiko Corralz 3 Rachanee and Justin Berg 4 Guests gather on The Gateway plaza for tastings. 5 The Tasting Tour bus shuttled participants to downtown restaurant locations 6 Justin Shifflett, Stoneground

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Childrens Center Gala 2018 June 8, Gallivan Center, Photos by Beehive Photo

1 David Baldridge 2 Daisy Steneck 3 Sara Knight, Blair Porter and Dylan Ferguson 4 Whitney Henderson, Gretchen Pettey and Lindsay Wade 5 Jocelyn Kearl, Lisa Killpack and Mike Adams 6 Candice Simmons, Emily Burchett, Melanie Benton and Marissa Hyer

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

the

biz

PEOPLE | IDEAS | MONEY

Maven District . . . . . . . 48

PHOTO ADAM FINKLE

Caleb Chapmanâ&#x20AC;&#x2122;s Soundhouse . . . . . . . . 49

The Maven District building on 900 South in Salt Lake.

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

the biz

Building the Maven District Local couple creates a curated WELLNESS community.

Tessa Arneson and Tim Watcke had a vision: a curated community of businesses catering to the whole wellness of its customers. “It started with a couple buildings and now it’s a whole block,” says Arneson, a native Utahn who knew Salt Lake City would be the perfect guinea pig for this experiment. Previously the owner of Pilates on 9th and 9th, Arneson, with husband Watcke, now owns Maven Strong—the anchor tenant of the ever-growing Maven District, smack in the middle of the 9th and 9th and Central 9th neighborhoods in Salt Lake. “I would get a lot of people who would come in and ask, ‘where do you go for this?” what do you do for this?’ I thought, how cool would it be if I could tell people to walk 25 feet this way and tell them I sent you?” While the Maven District may have started out as a vision, it’s now a fully realized community of 25 businesses from beauty salons to custom suit-makers, fitness centers to ice cream and dessert shop, Normal. “This group of businesses all see our vision. They’re locally owned, community and entrepreneur startups,” says Watcke. Not only that, but the great majority of these businesses—at least 19 right now—are owned by women. “Everyone on the block is local and most of them are not seasoned

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 8

vets when it comes to business ownership. They had that bravery to take a step to do something big with us,” says Watcke. While Arneson and Watcke are seeing the Maven District grow by leaps and bounds, their success is surpassing even their original estimations. “We were fully committed, but nervous,” remembers Arneson. “We were scared but knew this was 100% the right pick. About a year ago, we started signing leases and, next thing you knew, we were full.” In fact, according to Watcke, almost every available space was leased

out before framing was finished. They’re not done growing. Next on the docket is a 25-unit townhome community right across the street from the Maven District, designed to match the District in both aesthetics and in its vision of holistic, communitycentered support. While the townhomes will take at least 8-10 months to build, Arneson and Watcke believe this will only help the Maven District flourish. “It gives something really special to this venture because it’s also going to be a neighborhood. We need the community around us to

make this work. It gives vibrancy and the feeling that it’s not a strip mall or big development—it has heart behind it,” says Arneson. The couple feels Salt Lake City is an easy place to be an entrepreneur because people love supporting locals. “We wanted to feed into that fire and keep making it bigger and bigger,” says Arneson. “There’s not another place like it. It’s not like 9th and 9th and it’s not like 15th and 15th. It’s different, and people always get so much more here than they expect.” From 100 E. to 200 E. on 900 South, SLC, mavendistrict.com

PHOTO ADAM FINKLE

BY ASHLEY SZANTER

Sweet, Sweet Music

CALEB CHAPMAN’S SOUNDHOUSE is changing the music school game. BY ASHLEY SZANTER

PHOTO EARL CAHILL

Perhaps the person most surprised by Caleb Chapman’s success in the music business is Caleb Chapman. “I never imagined I’d be doing music at all in any capacity,” he remembers. “I was a jock growing up and didn’t have a lot of interest in playing music until I realized girls in high school thought it was pretty cool if guys played music.” Fast forward a whole bunch of years, and now Chapman owns Soundhouse, a music school where talented young musicians learn how to play music cooperatively, in a band with people they may or may not know. Teaching private lessons to make ends meet while studying at BYU, Chapman realized many of his students were more interested in learning contemporary or popular music but had no outlet in either private lessons or the public school system. “By accident, I started to experiment with ensembles. I allowed them to have professional experiences with recording in studios and performing for larger audiences. I had them rehearsing with committed musicians and even getting a touring, on-the-road experience,” says Chapman. He started to realize success was growing when Soundhouse alumni began performing with bands like Imagine Dragons, Red Light King and The Moth and the Flame. But music isn’t always the endgame for Soundhouse alumni. “As we put kids in these professional performing scenarios, they started to develop critical life skills for other

professions like doctors, lawyers or computer scientists,” says Chapman. “Skills like creativity and improvisational skills, problem-solving abilities, leadership skills, self-reliance, work ethic, demanding the best of yourself and those you’re working with.” Chapman’s goal is just to set a bar for personal excellence, and his students are surpassing that goal by graduating their school programs with a 3.9 average GPA and receiving substantial college scholarships for both musical and academic achievement. Soundhouse’s graduates have won 65 awards total, but the biggest accolades come from the growing number of the prestigious DownBeat Student Music Awards given by the esteemed music

Soundhouse band Vicious Beat performs at Velour in Provo.

magazine founded in 1934. Soundhouse graduates won 13 trophies this year alone, making them the winningest music school in the country at DownBeat. Right now, Soundhouse is looking to expand the business with plans to open locations in Los Angeles and Nashville. But that’s just the beginning with even bigger plans to expand to 100 domestic locations and 40 abroad with countries like China, India, France and England already expressing interest in franchising. “There’s a lot of demand for instruction in American pop and rock music around the globe,” says Chapman. 555 E. Main St. Ste A, American Fork, 888-930-6696 ccsoundhouse.com

Star Power “We have a close relationship with celebrity musicians,” says Chapman, “In addition to helping record, perform and tour, they mentor our students.” AC/DC, Toto, Maroon 5 and Dave Matthews Band are regulars at the Soundhouse.

PULL QUOTE BODY TKTK TK PULL QUOTE TK PULL QUOTE BODY TK –NAME TK

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TRAVEL | OUTDOORS

PHOTO MATT SEUSS

Exploring Scottsdale . . . 52 72 Hours in St. George . . 63

A glorious Sonoran Desert sunset. S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

worth a trip

Revival in the Desert Art, Architecture and Design Unstuff-ify SCOTTSDALE BY JEREMY PUGH

Phoenix’s posh neighbor, dotted with gated communities, resorts, spas and fancy hotels. While Arizona in general remains best known for retirees, snowbirds and a particular brand of Don’t Tread on Me conservativism, a new generation is taking up residence in the area, drawn there not for golfing but for art, architecture and design. These design nerds are taking note because of the legacy of two giants of architecture—Frank Lloyd Wright and

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Paolo Soleri. The two rivals represent a yin and yang of design philosophies. Their apprentice compounds—Wright’s fastidious Taliesin West and Soleri’s chaotic Cosanti—are magnets for a revival in interest in the area’s older homes and buildings, especially midcentury projects from the 1940s to ‘60s. Scottsdale’s stuffy reputation is giving way to a second look from a younger generation and the cooler fall weather makes for the perfect time to explore the new scene.

Taliesin West: Frank Lloyd Wright’s Legacy Frank Lloyd Wright came to Arizona in the 1930s to create a space where he could work in peace and train his apprentices. He built Taliesin West (named in concert with his Wisconsin workshop Taliesin) in what was then the middle of nowhere—26 miles from Phoenix. Wright and his students built everything at Taliesin West by hand, using

PHOTO (TALIESIN WEST) TALIESIN WEST

Scottsdale Arizona is

The exterior of Frank Lloyd Wright’s Taliesin West at dusk. Below: Interior room at Paolo Soleri’s Cosanti. Above: Scottsdale Museum of Contemporary Art.

still trains architecture students in Wright’s methods, which, in a tradition dating back to the school’s earliest days, requires students to live in a tent in the desert and design and build their own desert shelters to live in. Wright was a madman for order and this National Historic Landmark is a marvel of thoughtful design and building. Not a blade of grass is out of place. The site offers tours daily. 12621 N. Frank Lloyd Wright Blvd., Scottsdale, franklloydwright.org/ taliesin-west

apprentices. But his wild nature, manic energy and boundarypushing designs didn’t mesh with the monastic environment at Taliesin. He was also challenging Wright on the national stage, winning exhibitions in New York and making the cover of the Rolling Stone of architecture, Architectural Digest. And, although there is no definitive account of why Soleri was expelled from Taliesin West, Claire Carter, the curator at The Scottsdale Museum of Contemporary Art (7374 E. Second St., Scottsdale, 480-874-4666, smoca.org), who has studied Soleri’s career extensively, believes the Italian’s splashy success in New York was a threat to Wright’s near-domination of the American architectural scene. “Soleri was brash,

cocky and his work was getting notice in important circles,” she says. “I suspect that wasn’t to Mr. Wright’s liking.” Whatever the reason, Soleri left Taliesin for Italy in 1950. He could not, however, just let things lie. He returned to Arizona in 1956 to establish his own rival school and workshop, which he called Cosanti (6433 E. Doubletree Ranch Rd., Paradise Valley, 480-948-6145, cosanti. com). Cosanti remains a working workshop where apprentices fire Soleri’s Cosanti Bells, elaborate bronze or ceramic wind chimes, to help fund the continued work on Soleri’s masterwork Arcosanti (see sidebar). Where Taliesin West is all right angles (Wright angles?), Cosanti is wild and organic. He pioneered a technique of building up

huge mounds of desert silt, covering them in concrete and digging out the dirt, leaving behind a dome structure that inspired George Lucas’ design of the Skywalker Ranch in the opening scenes of Star Wars. Tours daily.

Play Now it’s time to enjoy the desert, specifically the Salt River. Yes. A river. The Salt River flows past the cities of Mesa, Tempe and Scottsdale, then south of downtown Phoenix, and is a haven for wildlife. Birds, river otters and herds of wild horses find their way to the flowing water and a kayaking trip is a riot of desert life. Book a tour with Arizona Outback Adventures (866-455-1601, aoaadventures.com). Or spend a day hiking in the McDowell Sonoran

PHOTOS: (MUSEUM) AN PHAM FOR EXPERIENCE SCOTTSDALE; (COSANTI) RYAN CORDWELL FOR EXPERIENCE SCOTTSDALE.

Wright’s Rival materials that could be harvested from the surrounding desert all to the end of working with, instead of against, the terrain. “There were simple characteristic silhouettes to go by, tremendous drifts and heaps of sunburned desert rocks were nearby to be used,” Wright said. “We got it all together with the landscape.” Today Taliesin West

If Frank Lloyd Wright was a madman for order, Paolo Soleri was just plainly a madman. Although his reputation has recently been tarnished by posthumous allegations of sexual abuse, Soleri’s work remains an important part of design history. The Italian architecture student came to Taliesin West in 1946, to study among Wright’s

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worth a trip

Stand up paddle boarding on the Salt River with Arizona Outback Adventures

SOLERI’S UTOPIAN DREAM: ARCOSANTI Seventy miles north of Phoenix lies Arcosanti, an ongoing endeavor to build one of Paolo Soleri’s fantastic cities of the future. Soleri drafted plans for hundreds of cities. Published in his book, Arcology, a term he invented, commingling the words “architecture” and “ecology.” He began construction in 1970 and acolytes still journey to Arcosanti to join intensive five-week-long workshops where they study Soleri’s work, techniques and continue the city’s construction. arcosanti.org

Preserve (18333 N. Thompson Peak Pkwy., Scottsdale, 480-3127013, mcdowellsonoran. org). The preserve is nearly 36,000 acres of permanently protected land, an area larger than the cities of Tempe and Paradise Valley combined. For more art and culture, take a walking or bike tour of the Scottsdale Public Art Program (scottsdalepublicart. org), a diverse collection of 70 permanent and 30 temporary artworks.

Dine Scottsdale’s dining scene has mirrored the town’s artistic revival. Take for example, FnB (7125 E. 5th Ave. #31, 480-2844777, fnbrestaurant. com) a haven of local food and local wine. Yes, Arizona has a growing wine industry. Helmed by James Beard Award finalist Chef Charleen Badman, known for her

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collaborations with local farmers, FnB highlights a different Arizona growing region every four weeks. For a marriage of food and architecture (and more wine) try Postino (4821 N. Scottsdale Rd., Scottsdale, 602- 4284444, postinowinecafe. com). Postino’s owners find mid-century modern commercial buildings (think banks, post offices) and turn them into restaurant spaces. Also, their happy hour is bananas—$5 glasses of wine and pitchers of beer before 5 p.m. and $20 for a board of bruschetta and a bottle

Mountain Shadows

of wine after 8 p.m. For a taste of Old Arizona, visit The Mission (3815 N. Brown Ave., Scottsdale, 480-6365005, themissionaz.com) in Old Town Scottsdale. Try the Malbecbraised short rib and chorizo porchetta. For an exciting dining adventure, find yourself in the Sonoran Desert with Cloth and Flame (480-428-6028, clothandflame.com) which sets up pop-up restaurants amid the saguaro cacti.

Stay At the foot of Camelback Mountain lies Mountain Shadows (5445 E. Lincoln Dr., Scottsdale, 480-624-5400, mountainshadows.com), once the resort to the stars who came to escape the flashbulb paparazzi. In the interim, the resort fell into disrepair but its new heyday has arrived. A desert sunset with Cloth and Flame

Fastidiously renovated in the now-retro decor that is so chic, it’s chic again. Take your wife there, please. For even more throwback, visit the Hermosa Inn (5532 N. Palo Cristi Rd, Paradise Valley, 602955-8614, hermosainn. com) Handcrafted in the 1930s by cowboy artist Lon Megargee as his residence and art studio, this hacienda with its 34 guest casitas is like staying at Hopalong Cassidy’s house. If boutique-on-top-ofboutique style—with a dash of the artisanal, is more your bag— consider the Bespoke Inn (3701 N. Marshall Way, Scottsdale, 844861-6715, bespokeinn. com). Bespoke Inn shares a courtyard with Virtù (480-946-3477, virtuscottsdale.com), a James Beard-nominated, chef-driven restaurant.

PHOTOS: (PADDLE BOARDING ) ARIZONA OUTBACK ADVENTURES; (MOUNTAIN SHADOWS) MOUNTAIN SHADOWS; (CLOTH AND FLAME) JEREMY PUGH

Say hello to your brand new, bigger, better Salt Lake City International Airport (SLC), arriving in 2020. The new SLC will replace the three existing terminals with one large, modern terminal that has the capacity to meet the ever-growing demands of a major air transportation hub. To learn more, visit SLCairport.com

@slcairport

SPEC IA L AD VER TISIN G SEC TION

GREAT

GETAWAYS FALL 2018

YOUR GUIDE FOR PLANNING YOUR NEXT GETAWAY

GREAT G ETAWAY S

ZION NATIONAL PARK 10 TH ANNUAL PLEIN AIR INVITATIONAL | NOVEMBER 5-11, 2018 ZION CANYON has inspired America’s great landscape artists since Thomas Moran first sketched it as a member of the John Wesley Powell expedition in 1873. Following that proud tradition, twenty-four acclaimed artists gather in Zion Canyon each November as a part of the Plein Air Invitational. Using oil, acrylic, pastel and watercolor, artists with national reputations create original landscape art within the inspiring backdrop of Zion’s mountain peaks.

Attending Plein Air gives Zion’s visitors the opportunity to witness, enjoy and learn from landscape artists in real-time. As one of Zion’s signature cultural experiences, the

ZIONPARK.ORG

Bill Cramer, this year’s featured artist. Right: Sentinel Rising (40x30 oil) by Bill Cramer (available for purchase).

Plein Air Invitational includes in-park demonstrations, instructive evening lectures and interactive wet paint exhibits.

At the conclusion of the Invitational, the park-created art will be available for purchase at the Zion Human History Museum. All proceeds from this event support Zion National Park’s educational programs.

The canyon is calling, and we invite you to attend this unique Zion National Park experience in November. To learn more, visit ZionPark.org.

GREAT G ETAWAYS

RED MOUNTAIN RESORT BLENDED INTO the red rock landscape of southern Utah, Red Mountain Resort has everything you need to relax, renew, and rediscover your passion for adventure. Our famed Essential Retreat includes three healthy meals daily, guided morning hikes, and invigorating fitness and wellness classes. Enjoy a getaway from your average getaway.

by the spectacular views. Whether you’ve had a long day on the trail or are spending a romantic night out, the inviting outdoor patio and double-sided fireplace pare perfectly with Canyon Breeze’s elegant menu.

OUTDOOR RECREATION ACTIVITIES Open your guestroom door to a hiker’s paradise. From guided daily hikes right in our own backyard at Snow Canyon State Park, to kayaking excursions and customized treks to Zion and Bryce

SAGESTONE SPA & SALON

877-246-4453 1275 E. Red Mountain Circle, Ivins, UT 84732 redmountainresort.com

Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa customblends indigenous desert botanicals, local honey and mineral-rich muds, clays, and salts to create tangible,

restorative effects. Indulge in a spa experience that can only be had at Red Mountain Resort.

CANYON BREEZE RESTAURANT Using the healthiest and freshest ingredients available, the cuisine at Canyon Breeze is only surpassed

Canyon National Parks, Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

WELLNESS PROGRAMS & ACTIVITIES Connect with nature with yoga in Snow Canyon or feel the rhythm with Drums Alive®. Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and TRX boot camps to meditation workshops. No matter what your age or ability, we have a class you’ll love.

GREAT G ETAWAY S

THE MOUNTAIN COLLECTIVE™ is an international alliance of premier ski destinations providing passholders with access to Alta, Snowbird and Snowbasin in Utah, as well as, Aspen, Sun Valley, Jackson Hole and many others.

To join the Mountain Collective – visit mountaincollective.com

GREAT G ETAWAY S

LOGAN, UTAH 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 Signature Products and Foodie Trek, and fantastic performing and fine arts. It’s affordable and unforgettable. Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 84321 800-882-4433 explorelogan.com

ATTRACTIONS Stroll 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. Logan and the surrounding mountains pop with crimson, orange and yellow from midSeptember 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. 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. 19-20 features steam engine threshing, cider making, historic tractor demonstrations, hands-on activities, pony rides and more. Logan 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.

Now 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. Logan has an array of unique locally owned restaurants, and you’ll also appreciate 20 stops on the self-guided Signature Products and Foodie Trek.

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. Logan’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. Logan 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.

GREAT G ETAWAY S

INN AT 500 CAPITOL / BOISE, IDAHO THE BEST of Boise comes to life inside Inn at 500 Capitol, a luxury boutique hotel situated in the heart of Idaho’s capital city. With convenient proximity to outdoor recreation, standout culinary experiences and cultural activities, it is the ideal destination for your next getaway.

500 S. Capitol Blvd, Boise, ID 83702 208-227-0500 innat500.com

COMMUNITY CENTRIC From local wine and beer tastings to unique community focused guestrooms, the Inn at 500 delivers an authentic Boise experience. Colorful murals and works by local artists create a style you simply won’t find anywhere else.

IDAHO WINE is topnotch, and with several tasting rooms in and around Boise, there is no shortage of opportunities to indulge. Showcasing the state’s Southwest Wine Region, the wine lover’s package at Inn at 500 Capitol takes the guesswork out of

experiencing the region and transports guests to a variety of wineries in their luxury Mercedes vehicles.

RICHARD’S CULINARY GENIUS James Beard nominee Chef Richard Langston and his staff share a culinary philosophy that celebrates the integrity of ingredients, sourced locally when possible, and prepared simple to showcase the natural flavors of the products. Enjoy contemporary Italian cuisine in the privacy of your guest room or in the restaurant adjacent to the hotel lobby.

IDAHO SHAKESPEARE FESTIVAL Any evening at the Idaho Shakespeare Festival is simply unforgettable. The stories. The intimate, river-front setting. The talent. All of it. Not a fan of the Bard? No worries, only two of the company’s five seasonal productions are the work of Shakespeare. Take a picnic and enjoy!

RAFT THE PAYETTE RIVER featuring Class II & Class III rapids which

are ideal for beginners and families. Banks, Idaho is a natural starting point for rafters as it sits at the junction of the North Fork and South Fork confluence. Cascade Raft and Kayak will take care of the rest.

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435.658.4200

Knocking on Nevada’s Door 48 HOURS in Utah’s Lower Left Corner BY TONY GILL

I’m struck by contrast when I look out the window on the southbound I-15 corridor. To my left, uninterrupted views of the central Wasatch and Mt. Timpanogos. To my right, the Utah State Prison, a Wingers, a Wing Stop, a Wing Nutz and a Buffalo Wild Wings. Few places illustrate the Salt Lake Valley’s Jekyll and Hyde qualities better, and few places inspire me to more quickly seek solitude. Thankfully my vantage point from behind the wheel means I’m speeding towards the southwest corner of the Beehive State where wild spaces await. Outside of Utah, St. George is best known as the last bastion of morality on the road to Sin City or as the place where downwinders took the brunt of collateral damage from mutually assured destruction. Closer to home, it’s known as the basecamp for Zion, the gateway to a wealth of public land and home to outdoor devotees who are more than willing to share the wealth.

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outdoors

Bike maintenance at Over the Edge Sports

Set Up Camp

huge. Trail apps are helpful, but they can’t tell you how to link rides in a way that’s best for you,” says owner Quentin McPhee. “Our staff is involved in trail work, and we’re out riding whenever we’re not working. We can tell you how to keep a group happy, and our full-service shop is ready to save vacations.” Get in the Saddle JEM Trail starts right near the shop and is a fast and flowy The Lower Left doesn’t have the name recognition of option for all skill levels with a short spicy section of stepped Moab among mountain bikers, but its profile is growing. rock. Head to the heart of St. George for a spin on Zen Trail for a If the terrain is good enough for Red Bull Rampage, it more technical challenge and add a loop on Barrel Trail when probably offers more than enough challenge for us mere you’re ready for some airtime. Gooseberry Mesa is another can’t mortals. Start your day by stopping in at Over the Edge miss with creative loops on slickrock backed by big exposure Sports (OTE) in Hurricane. OTE has an incredible and bigger views. Follow the dots, but don’t be afraid to stray selection of demo bikes from core brands like Evil and from the path and scope out the extra credit lines and features Knolly with prices starting at $49 per day. I’ve yet to see a along the way. better lineup, so treat yourself and try something new. Over the Edge Sports, Hurricane: 76 E. 100 South, Hurricane, Even if you packed your own bike, it’s worth squeezing 435-635-5455, otesports.com OTE for a little local knowledge. “Having local info is

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PHOTOS BY MIGUEL SANTANA

The St. George, Virgin, LaVerkin, Springdale, Hurricane area—which shall henceforth be referred to as the Lower Left—has endless options for camping and lodging. Snow Canyon Campground has group sites with great views and all the amenities of a state park. The more upscale adventurer will enjoy Springdale’s Cable Mountain Lodge, with luxury suites and a pool and private dining area in the shadow of towering red rocks. If you’re on the reluctantlyemployed budget like I am, the free camping on BLM land atop Gooseberry Mesa—beware the rough access road, especially in inclement weather—is the ticket. Pick your poison, hunker down and rest up for the fun part.

Refresh and Refuel Take it from me, a couple days biking and hiking through the Lower Left will leave your body feeling a little bruised, blistered and sunbaked. Few things in life are more satisfying recharging after a day out with a frosty beverage and plate of grub, so hit these can’t miss spots.

Pie in the Sky

Bikers in Hurricane

Veyo Pies is a hole-in-thewall pie shop that won’t leave you wanting for anything except another piece of pie. I recommend stopping in and getting some provisions for the journey home after you decide to pull the ripcord on the weekend and head back to the drudgery of real life. What’s the point of all that exertion if not to replace the calories with something delicious? 24 Main St., Veyo, 435-574-2132, veyopies.com

Suds with a View Zion Brewery pours a variety of tasty microbrews that will hit the spot, but its location right at the entrance of Zion National Park is what makes other brewpubs irrelevant. I’ve had a few pints with good views in my day, but I normally need to carry the rapidly-warming libation to the top of the mountain. Zion will bring an ice-cold glass to the patio while you look out at the Eighth Wonder of the World. 2400 Zion-Mount Camel Hwy., Springdale, 435-772-0404, zionbrewery.com

PHOTO OF BREW PUB COURTESY OF ZION BREWERY

Take a Hike Once you’ve succumbed to saddle sores, it’s time to hang up the bike and head out on foot. The Lower Left’s unmatched landscapes extend beyond Zion’s mainstays, so skip the crowds by heading to Kolob Canyon. Kolob Canyons Road and the Visitor Center are temporarily closed for construction, but that means fewer people you’ll have to fight for views. The LaVerkin Creek Trail and Kolob Arch are accessible from the Hop Valley Trail via Kolob Terrace Road. For a little taste of the Narrows without the crush, check out Kanarra Creek, which follows a moderately-technical slot canyon on BLM Land from the public parking area in Kanarraville.

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BY MARY BROWN MALOUF

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PHOTO CREDIT TK

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SALTFIRE BREWING CO.

ER’S BREW

P ic k

NZED Pilsner New Zealand hops with their tropical hint of mango, lemon and lime blend with German malt for this pilsner. You gotta love the mission: “Exploring the depths of the abyss... for occultworthy sustenance.”

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(apricot with apricot), but very successful. This five-course pairing dinner—there have been others like it at fine restaurants all over Utah—is an example of beer’s ascendancy in the ranks of gastronomy. Beer is being taken so seriously that beer snobs have become as insufferable as wine snobs. Beer is not Utah’s favorite alcoholic beverage. Wine is. But beer is one of the fastest growing if you’re not judging by DABC dollars, but by output. Utah breweries

CLAY TURNBOW KIITOS BREWING

ER’S BREW

P ic k

Coffee Cream Ale Sounds like a dessert, but it’s so not. (No one knows why it’s called “cream”) This ale is surprisingly light for a beer made with locally roasted whole Guatemalen coffee beans. Time to give up your cold brew. PHOTOS ADAM FINKLE

PATRICK BOURQUE

he formal servers brought the first course: twin hemispheres of apricot, as brightly orange as farm egg yolks, roasted, sprinkled with candied marcona almonds and resting in a nest of arugula. A hum of approval came from the food writers gathered in the private dining room at Bambara. So what would you pair with this? A gewurtztraminer? An unoaked chardonnay? How about Wasatch Brewery’s Apricot Hefewezen? Okay, a little obvious

COLBY FRAZIER FISHER BREWING

ER’S BREW

P ic k

PHOTOS ADAM FINKLE

Classic American Pilsner A classic, no-tricks lager that’s always on tap—something of an homage to A. Fisher who first established the brewery in the late 1800s. His grandson and some friends Kickstarted its reincarnation to success, Fisher’s beer selection changes constantly—but this one is always on tap.

produced more than 200,000 barrels of beer last year. Craft beer in Utah is about to be an economic triumph. Utah is 27th in the nation in beer production—not bad for a state renowned for its negative attitude towards alcohol. 16 independent breweries have opened since 2010. More have debuted in 2018, and another four are supposed to open in 2019. Here’s a useless statistic: Utah has 1.3 breweries per 100,000 adults over the age of 21. But we still have the 3.2 stigma. As often as it’s been explained that if the alcohol

content in Utah was measured the same way it is most other places (by volume) then it would be 4 percent and lots of beer, especially light beer, hover around 4.2 percent, there’s still a perception that all beer in Utah is wimpy. And recently, that’s become more of a potential problem than in the past. With the change of laws in Oklahoma, Colorado and Kansas: Minnesota and Utah will be the only states that require that beer sold in grocery and convenience stores be limited to 3.2. Kathy Stephenson, in a Salt Lake Tribune article,

VS.

Cans do it.

TODAY’S BREWERS PREFER CANS TO BOTTLES BY MARY BROWN MALOUF

LAST YEAR, Wasatch Brewery made the decision that all their packaged beer will be canned, not bottled. Bohemian Brewery was the first in Utah to exclusively use cans for packaging, but now, canning lines are showing up in craft breweries all over the country. Cans, which used to seem declasse, are now millennial chic (Remember what we said about beer snobs?). But there’s a reason beyond the cool factor to can beer. “The biggest enemies of beer are light and air, both of which cause the beer to deteriorate more rapidly,” says Lee. Cans keep the light out and the hermetic seal of a can’s lid protects the beer against oxidation and loss of carbonation. The can preference is growing. We all know what a glass growler of beer is and love the refilling ritual. Now, some breweries are offering crowlers as well—sealed giant, 32 oz. aluminum cans of beer, filled from any tap and sealed with a special machine. Buying the blank cans in bulk and slapping on their own sticker labels makes it convenient for breweries to adapt their designs to the crowler. The typical glass growler only keeps beer fresh and carbonated for about three days before it really starts to degrade, a crowler is good as long as it’s sealed.

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T.F. BREWING

ER’S BREW

P ic k

Pilsner T.F. stands for Templin family— head of the family Kevin Templin has been brewing beer in Utah as the head brewer at Red Rock Brewing Co. for 18 years. The rest of the family—wife, father, friends will all be part of the new brewhouse, tavern and beer store opening soon.

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like the big brewers want. The grocers want that too, of course—raising the legal limit for sales in groceries and convenience stores would allow more product on the shelves and would be good for their bottom line. Local craft breweries aren’t so sure. The Brewers Association requires, among other things, that a craft brewery be small—producing less than 6 million barrels per year—and independently owned. Big breweries are gobbling up craft breweries for their credibility and still have the muscle in the marketplace. More brands means more shelf space. “The big guys march in lockstep. I’m in favor of no

MIKE DYMOWSKI STRAP TANK BREWING COMPANY

ER’S BREW

P ic k

Utah Valley Foraged Ale No. 1 Yes, Strap Tank is in Utah County. And this beer captures the taste of the Utah landscape. Made with hand-foraged spruce tips, willow bark, juniper branches and local honey, plus the usuals. Only made once a year, but there’s lots of others on rotation.

PHOTOS ADAM FINKLE

KEVIN TEMPLIN

pointed out that “the majority of beer sold in Minnesota is high-alcohol or “production line” beer sold in private liquor stores.” Utah sells most of its beer in grocery and convenience stores. Last year, the big beer guys, MillerCoors (Molson, Blue Moon, Foster’s, Red Dog and Hamm’s, to name just a few) and Anheuser-Busch InBev (Corona, Stella Artois, Beck’s andModelo, etc.), suggested it might no longer be feasible for them to produce 3.2 beer for such a small market, throwing the press and the public into a hand-wringing frenzy. In Utah, it literally requires an act of the legislature to allow that 3.2 number to jump to 3.8

New

UTAH’S

BREWERIES ROHA BREWING PROJECT

30 S. Kensington Ave., SLC, 385-227-8982 rohabrewing.com

FISHER BREWING COMPANY

320 W. 800 South, SLC, 801-487-2337 fisherbeer.com

KIITOS BREWING COMPANY

608 W. 700 South, SLC 801-215-9165 kiitosbrewing.com

STRAP TANK BREWING COMPANY 1750 W. 596 South, Springville, UT 385-325-0262 straptankbrewery.com

SALTFIRE BREWING COMPANY

199 S. West Temple, SLC 801-661-1947 saltfirebrewing.com

TWO ROW BREWING COMPANY

6856 S. 300 West, Midvale 801-987-8663 2rowbrewing.com

PHOTOS ADAM FINKLE

T.F. BREWING

936 S. 300 West, SLC 801-232-0936 tfbrewing.com

change or no limit,” says Jon Lee, chief operating officer of Utah Brewers Cooperative (Squatters and Wasatch). “First, I think the big guys are kind of bluffing. It’s no trouble for them to make 3.2 beer because of the way they brew.” He’s talking about highgravity brewing, the process used by many mega-brewers. Basically, it means you create a concentrated wort (the ground malt or grain) that has a higher gravity (that’s the total amount of dissolved solids) higher than you really want, then you dilute it to the desired strength with water. Kind of like when you buy root beer extract from Hire’s, then add water and dry ice. Or how they make Coke. To make a

less alcoholic beer, says Lee, you just add more water. That’s not how craft breweries generally make their beer, whatever the strength. Almost all local breweries in Utah make 3.2 beer, because that’s the only beer allowed to be on draught. But, “Locals brew to a specific alcohol level,” says Jeremy Ragonese, chief marketing officer at Uinta Brewing. “We’re more concerned with flavor.” “Upping the alcohol to 3.8 percent just means a lot of headaches for craft breweries,” says Lee. “Removing the limit altogether makes more sense.” But, he says, that’s not going to happen. “Why would the Legislature decide

CHRIS HA AS ROHA BREWING PROJECT

ER’S BREW

P ic k

Kensington Grand Saison Ale An award-winning saison that you can now buy from DABC stores, this is one of Chris Haas’, the ‘ha’ in RoHa’s name (the ‘ro’ is Rob Phillips) faves. It’s got gorgeous color and a hint of sour and wood. You know Chris from his years at Desert Edge Pub & Brewery where he made great beer and taught classes for years. Now he makes it for himself— and you.

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72 to move revenue from the DABC to grocery stores? And that’s part of what would happen, if the alcohol level is increased. Product now only sold by DABC could be sold in Smith’s and 7-11.” “In Utah, you never know,” says Ragonese. “Liquor laws change constantly.”

2 ROW BREWING

ER’S BREW

P ic k

Feeling Hazy Double IPA

SOUTH SALT LAKE MOVES TO ATTRACT NEW BREWERS OF ALL SIZES BY CHRISTIE MARCY

*Under a new law passed by the Utah legislature, every single grocery and convenience store in Utah that wants to sell beer will have to apply for a liquor license. The law also mandates limiting beer displays to only two areas in a store and requires signage clearly warning that people are purchasing an alcoholic beverage. (Remember “This is a bar” signs?)

The label should give you a hint: This is a happy brew. Double IPA but Mosaic hops—which brewers have only been using for four years—and tropically tinged El Dorado hops gives the beer a fruitiness that belies its eight percent ABV. 801-987-8663. 2rowbrewing.com

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UNTIL LATE last year, the South Salt

Lake code did not mince words: “Consumption of alcohol creates adverse secondary effects, including public drunkenness, increased violence and crime, impaired judgment in social interactions, injury and death to persons and loss of property.” But at a meeting this spring, the South Salt Lake City Council reversed a slew of ordinances that had, a decade before, been enacted to stop the city from being the bar and strip club capital of the Wasatch Front. In reversing the actions, the city now hopes to become a hub for breweries, distilleries and wineries. Seeing an opportunity to cut through bureaucratic red tape, the council unanimously voted to remove restrictions on buildings and, more importantly, lifted the quota on the number of alcohol-producing businesses allowed in the city—prior to the removal, the number was based on population, which meant the city was maxed out at two businesses. They also opened the door to smaller brewers and distillers by eliminating a previous law mandating a five-barrel minimum production. The municipality has already seen the benefits of this action with the anticipated opening of a yet-to-benamed brewer on West Temple— underneath the city’s iconic water tower—in 2019, joining SaltFire and Shades of Pale in the South Salt Lake beer business boom.

PHOTOS ADAM FINKLE

WENDELL SORENSON

Beer Boom

SOBER UP

NON-ALCOHOLIC BEER GETS CRAFTY BY CHRISTIE MARCY

NONALCOHOLIC beer is having a moment. Second Lady Karen Pence told the press that her husband, evangelical Christian Vice President Mike Pence, likes to toss back a near-beer or two with his pizza. At the Olympic games earlier this year, the German team seemed to be drinking beer everywhere—but it was later revealed that it was n/a beer, which athletes in their country drink like Americans drink Gatorade. Whether it was the beer or not—the country walked away with 31 medals. It was announced that the company that owns Blue Moon is developing a THC-infused nonalcoholic beer to sell in Colorado. Suddenly the old joke about nothing making you look more like an alcoholic than a non-alcoholic beer seems less resonant— while Germans have over

400 brands of n/a beer, Americans have far fewer options. The major breweries all make a non-alcoholic option but none are taste-forward and it seemed like the ever-expanding craft beer market was leaving out a big segment of the population. But, when The Washington Post profiled the only two breweries (bravus.com and wellbeingbrewing.com) in America that are exclusively crafting nonalcoholic beers—and doing so without boiling the alcohol off and diluting the taste—it sent the breweries’ production lines into overtime to keep up—a sign of the demand right here in the U.S. of A. Manwhile, in Salt Lake options for n/a beer are still limited, but you can find a step up from O’Douls if you know where to look. We recommend these three.

LUCKY 13: BUCKLER

Brewed in Holland by Heineken; 0.50 percent alcohol. lucky13slc.com

THE BAYOU: GERMAN CLAUSTHAUER

is supposed to be the gold standard for n/a; it has 0.45 percent alcohol. utahbayou.com

MAZZA: LAZIZA

Owned by Heineken; more a malt beverage than a beer, it’s a good substitute. mazzacafe.com

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Meetthe

Neighbors Canada and Mexico are just a day away

Guadalajara Cathedral; Catedral Metropolitana de Guadalajara

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ow many times have you heard—especially lately—that the world is getting smaller? It seems that way sometimes—Americans are familiar with towns like Jalalabad and Karachi, names we’d never heard of until the past decade. So, considering our familiarity with these faraway places, it seems odd that we know so little about our own neighbors, Canada and Mexico. Seizing several opportunities, the editors of Salt Lake magazine traveled to destinations in these close-by countries and came home wanting to go back. And get to know our neighbors better.

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76 getaways / Visting neighbors

Mexico

Guadalajara Guadalajara: Secrets of the City The modern metropolis holds a heart of art.

Book a flight /

Aeromexo offers drirect flights to Guadalajara aaeromexico.com

Book a Tour /

Book a private walking tour of Guadaljara’s historic center. visitguadalajara.com; dragonfly.pro

Book a room /

The AC Hotel Guadalajara is an excellent business class hotel in the financial district. marriott.com

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Obediently, we walked up ten steps, looking at the stone underfoot until he said, “Now! Look up.” We did. We gasped. Looming over us, glaring straight at us and brandishing a fiery sword, with the scowl of revolution on his face, was Father Hidalgo, Miguel Hidalgo y Castilla, the father of Mexican independence who had inspired the masses to rise up against the oppression of church and state. The awe-inspiring work was by the one-handed artist Jose Clemente Orozco, one of Mexico's most famous muralists, and it captures the anger and desperation of Hidalgo's movement in big modern brushstrokes, bold colors and bolder black and white. Orozco painted murals

all through the Palacio, as well as in the Instituto Cultural Cabañas (Cabañas Cultural Institute), orphange turned museum. The building itself is a marvel but its biggest attraction is the murals that cover the main entrance hall. (Among these murals is "Hombre del Fuego" (Man of Fire), considered to be one of Orozco's finest works.) Again, Ricardo got bossy, making us walk slowly from one side of the mural to the other, to observe the way the figure in the picture seems to move as you do. Guadalajara is like this—the apparently commercial and industrial 21st-century city hides a heart of art, culture and cuisine. We went to quaint Tlaquepaque, once a separate city, now

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ur guide, Ricardo, was being bossy. Our group of four was inside Palacio de Gobierno, Guadalajara's governor's palace, one of the many awesome 17th-century buildings in the city. We'd been through the city's old neighborhoods of colonial houses, evoking a more gracious and classist era of the city. Most had been replaced by business-like buildings more indicative of Guadalajara's powerhouse present, but a few remained. Now we were touring official structures, most of them important in the tumultuous history of Mexico. Ricardo stopped us in front of the stairs at the entrance to a gallery and ordered, “Look down. Do not look up until you walk up ten steps.”

PHOTO MARY BROWN MALOUF

BY MARY BROWN MALOUF

Guadalajara Cathedral

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engulfed by Guadalajara. Its central plaza, El Parian, is lined with columned arcades leading to restaurants, bars, shops and studios. Guadalajara is the birthplace of mariachi and there are likely to be groups serenading in the square. Famous for its pottery and blown glass, Tlaquepaque is also home to the gallery of Sergio Bustamante, one of Mexico's most famous living artists and one whose works you know, you just don't know they're his. We ate at sophisticated restaurants like Alcalde, which chef Francisco Ruano has led to worldwide recognition. And we got lost in Mercado Libertad (Mercado de San Juan de Dios), one of the largest traditional markets in Mexico, where you can see an entire and colorful culture for sale. We spent our evenings swimming and drinking margaritas by the rooftop pool. Guadalajara is the second-largest city in Mexico. It's not a tourist mecca, but it should be.

LEFT: Umbrellas over Independencia Street in Tlaquepaque. ABOVE: In Plaza de Armas, art nouveau wrought iron kiosco (bandstand), a gift from France to the city.

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78 getaways / Visting neighbors

canada

lake louise Oh Canada!

Yoga, meditation and, yes, poutine BY CHRISTIE MARCY

Book a flight /

Delta offers non-stop SLC to Calgary flights: Delta.com

Book a bus /

Brewster Express will drop you off right at the Chateau’s door: banffjaspercollection. com/brewster-express/

Book a room /

5-star comfort: fairmont.com

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sat at the Lakeview Lounge overlooking Lake Louise, looking out at the vast expanse of the Canadian Rockies and the real-life snow globe I’d found myself in. I was drinking a highpoint Canadian beer and eating poutine for lunch. Yet, ironically, I was was on a break from a yoga and wellness retreat at the resort. Call it a gravy and cheese curd-induced epiphany, but it was at that moment that I realized I couldn’t be closer to my home in Salt Lake, yet further away. The scenery was similar, but I knew that if I’d been attending a similar retreat in the mountains of Park City, my kids would still be calling about rides to friend’s houses and forgotten homework assignments. I needed to be in another

country, even if that country was “just” Canada. The day before, I’d flown into Calgary, and rode a Brewster Express bus an additional three hours—a very scenic three hours— before finally arriving at the historic Fairmont Chateau Lake Louise. I should admit at this point—I am not a yogi. I do not meditate. And I certainly don’t eat only healthy foods. I am a chubby mom in her late-thirties. A yoga retreat was way out of my comfort zone. This trip was merely a work assignment that was thrown at me lastminute, and one I was glad to take on the off-chance I might run into my celebrity crush, Canadian Prime Minister Justin Trudeau. It was not a journey of the soul. After checking in to the hotel, a beautiful estate

right on Lake Louise—one of a handful of 5-star Canadian hotels referred to as “grand railroad hotels”—I found an itinerary and envelope on my bed. Here we go. First order of business: a cocktail mixer with the women who would be my cohorts for the next few days. Over light refreshments and one drink ticket, we did some light-weight getting-toknow-you chatter and answered a few ice-breaker questions, corporate retreat-style. The next day after early morning yoga and meditation in a conference room with a view turned into a retreat studio, we journeyed downstairs for a group breakfast, a vast buffet with options ranging from bagels to made-toorder omelets. Though I wish I could say I focused

PHOTO BANFF & LAKE LOUISE TOURISM / PAUL ZIZKA PHOTOGRAPHY

on the healthy options at the wellness retreat, I can say only this: Get the french toast. And the bacon. Something magical happened during that breakfast—we, a group of eight women, without ice breakers or cocktails, started to develop a genuine interest in each other’s lives. That intimacy carried through to the next activity, a journaling workshop where we were told to lay our insecurities bare.

After all that vulnerability, we luckily had a three hour break, to sit with ourselves— or in my case, to sit with poutine. And that’s when my breakthrough happened. This kind of work, whether you think it’s your thing or not, cannot be done close to home. This soul-baring, ten-year-plan-making work has to be done when you’re alone with yourself in a room full of strangers. The next day our schedule

was virtually the same: Yoga, guided meditations, journaling—with a healthy break between for side trips to the spa, snowshoeing around the Canadian rockies or skating on the frozen Lake Lousie right outside the resort. After our final dinner on the third night, we all gathered for DIY facials with prosecco—we are all bonded for life following that sacred ritual.

ABOVE: Ice skaters on Lake Louise

The next morning, as I gathered my things for the bus and then plane ride home, I was unexpectedly sad to leave my new friends and my new life of yoga and relaxation. And, as soon as I landed back in Salt Lake, my phone started ringing with kids’ requests for rides and homework help. Right on cue.

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80 getaways / Visting neighbors

Mexico

tequila Trip to Tequila

The more you know, the better it is.

G Book a Train /

Take the luxury train to Tequila operated by Jose Cuervo. mundocuervo.com

Book a Tour /

Tour the Jose Cuervo Agave fields and book a tasting and tour at the distillery. mundocuervo.com

Book a room /AC Guadalajara

Old Mexico charm with five-star service plus a killer rooftop pool. hotelsolardelasanimas.com

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ot to admit it: I didn’t even know Tequila was a town. I knew tequila had to made in Jalisco, Mexico to merit the name, and I was in Jalisco to see the liquor being made, but that my favorite beverage was named after an actual place—I had no clue. From Guadalajara, the best place to fly into if you are visiting Tequila (Aeromexico now has direct flights from SLC to Guadalajara) our bus passed through miles of Utah-colored scrubland. Then we topped a hill and saw a solid blue vista stretching to the mountains. It looked like a lake, but it was field after field of Weber blue agave, the only kind used to make premium tequila. (It really is blue.) Agave is an unlikely looking crop—and a scary

one. When we met the jimador, he warned us repeatedly about avoiding the plants’ spikes. Armed with his coa, a long flat knife like a machete, he showed us the techniques for pruning agave. The leaves are trimmed every year with a different cut until they mature—eight years or so. He harvested the pina—the pineappleshaped fruit that weighs around 100 pounds when ripe—and let us taste the raw fruit. It tasted a lot like wood and was about that juicy. It’s hard to see how anyone could envision making a drink out of this dry stuff. But of course they do, after a lot of roasting and mashing and sieving and aging. We sipped lots of tequila flights in Tequila—most of the distilleries offer tours and tastings of everything from silver to

anejo to reserve—and came away with an even higher regard for the magic liquid. But there’s more to Tequila than tequila, though everything from murals to motorcycles bears the emblem of the agave. The town—founded in 1530—is built around a central plaza anchored by the 18th century church, Our Lady of the Purísima Concepción, whose bell rings every evening. The tiny cobbled streets wind past open doors of shops, bars and restaurants as the day begins to cool. The costumed voladores set up their pole and perform the ancient Mayan dance to appease the raingods, a ritual now preserved as Intangible Cultural Heritage by UNESCO. In fact, the whole town of Tequila is designated a

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BY MARY BROWN MALOUF

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World Heritage site by UNESCO. That doesn’t mean it’s lacking in modern luxury—the Relais & Chateaux Hotel Solar de las Animas, built in traditional colonial style around a courtyard, has an antique charm but the beautiful pool, serene rooms and excellent food are completely 21st century. Not far out of town is evidence of the ancient culture that first settled the area and, perhaps, made pulque from the wild agave. Rediscovered in the 1970s, the site wasn’t excavated until the 90s, Los Guachimontones, circular stepped pyramids arranged in a circle, were made by the Teuchitlan people around 200–300 C.E.. The weird mounds are believed to be cosmograms— mythological maps of the universe. In a hole at the apex, worshipers erected a pole and performed rituals much like the voladores do today. Who knew? Again, I didn’t. Like most norteamericanas, I know more about the kings of England than I do about the history of our neighboring country. I came home from Tequila with two goals: 1) Learn more about Mexico. 2) Drink more tequila.

Guadalajara Cathedral

LEFT: Agave fields. ABOVE: The historic town of Tequila, Mexico.

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82 getaways / Visting neighbors

canada

montreal Montréal Invites Wonder.

Alive with culture, the French-Canadian city asks, “Why can’t SLC be like this?”

Book a flight /

Delta flies through Detroit or Toronto and partners with Canadian regional airline WestJet. Delta.com

Book a Tour /

Custom bike and walking tours by Spade-Palacio spadeandpalacio.com

Book a room /

Inexpensive business class in the city Center: Hotel Monville hotelmonville.com

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he bikes are pink. Our bike tour guide, Dany Spade of SpadePalacio tours (spadeandpalacio.com), explains his outfit gets the bikes from Rebicycle, giving discarded bikes new life and color Danny is one of those infectious personalities, he and his partner Anne-Marie built their hipster tour company essentially on his enthusiasm for the city he loves, Montréal. We climb aboard our pink bikes and off he goes, with a constant over-the-shoulder patter as we zoom around La Plateau, one of Montréal’s most bourgeois boheme hoods. Seeing a city from the saddle of the bike is a liberating experience and Montréal is a city best seen by bike. Danny cheekily explains that

Montréalers are famously cheap and would rather ride bikes, rain or shine, than pay for care and upkeep on cars. This low-rent demand from its citizens means the city is well-served by bike lanes and segregated paths that former Salt Lake Mayor Ralph Becker—the bike mayor—probably dreams of every night. Becker would swipe right on Montréal’s bike network, for sure. Montréal is a city that makes one wonder: Why can’t our city be more like this? Salt Lake City, as hep as it is, could take a page from Montréal’s playbook. Like SLC, Montréal is a city with a rich culture and it is celebrated proudly throughout the town in fabulously creative, progressive and enthusiastic ways. Danny

takes us down the green alleys of La Plateau, where the city has urged residents to take over side streets and alley ways to plant gardens and beautiful green installations. We zip around the waterfront spying kayakers and stop at an open-air plant and food market for green papaya salad and beers. After our tour, Danny directs us to the Cité Mémoire installations (Montréalenhistoires. com/en/cite-memoire/, that’s French for memories of the city, and in true Montréal fashion, is a blend of old and cutting-edge new. The Cité Mémoire is a collection of yellow signs dotted around the historic old town. Scan the code on the sign with your phone and it launches a projection

PHOTO (CITÉ MÉMOIRE) ©JEAN-FRANÇOIS LEMIRE, SHOOTSTUDIO.CA

BY JEREMY PUGH

PHOTO (PLATEAU MONT-ROYAL) © ALISON SLATTERY

onto a blank building wall nearby. The projections are short films that explain important moments in the city’s history and we stroll from sign to sign, lighting up each tale on demand.

Finally, we find our way to a water front view of the Jacques Cartier Bridge, a suspension bridge spanning the Saint Lawrence River where the Moment Factory

(momentfactory.com), a Montréal-based public art design firm, created a responsive light show on the iron beams of the bridge. The show, which is different every night, changes based on the mood of the city. Yes, the mood. When citizens tweet using several Montréal-related hashtags, the tweet is captured by one of the bridge’s towers and let loose as a point of light onto the bridge’s outer skin. And, on the day gay marriage rights were

announced in Canada, the bridge was—you guessed it—bright pink in response to the outpouring of joy on social media. They have that and we have Donald Trump’s tweets. Go figure. And that was just one day.

ABOVE: Cité Mémoire, Montréal en Histoires. LEFT: Plateau Mont-Royal at Mile End.

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The charred ca n of paint thinner.

L A N I F Ashy footsteps or leading to the do

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S T AC

John Williams

he Salt Lake City firemen could hear a man desperately screaming for help from the fourth floor of the mansion in Capitol Hill, one of Salt Lake’s oldest neighborhoods. A neighbor had made the emergency call; firemen arrived on the scene at 1:28 a.m. on May 22, 2016. But flames had already consumed a spiral staircase between the third and top floor bedroom—the fire was so intense that immediate rescue was impossible. By the time they got to him 45 minutes later, 72-year-old John Williams, owner of the house, was dead, suffocated in his smokefilled bedroom. From the beginning, it was evident to detectives that the fire had been deliberately set and fueled by accelerant from a paint thinner can near the entrance. They were still sorting through the debris when a man in his mid 40s, clearly high and disheveled walked up to the scene. He asked about damage to the house, then said, “Is my husband in there?” Craig Crawford had been John Williams’ partner for 20 years and husband for six. Two weeks later, he was charged in Third District Court with the murder of John Williams. Few homicides in recent times touched the citizens of Salt Lake City quite as much as Williams’ did. A publicly reserved but privately life-loving restaurateur, known as a developer and renovator, Williams

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Williams’ house days after the fire.

when he came out at age 16. His mother and father viewed a homosexual, he says in a prison interview, as akin to a heroin addict. Through interviews, police and court records and an audio recording of Crawford’s three-day sentencing hearing in late summer 2017, a picture emerges of Williams’ and Crawfords’ initially happy MayDecember love story that soured as marital dysfunction, drug addiction, mental illness and domestic violence took their toll. More than two years after the murder, Crawford adjusts to the rest of his life in Utah State Prison, while perhaps the most emotionally resonant legacy of his partner—the celebration of familial love over faith-driven prejudice—is set to re-emerge in the form of a house on a backstreet in his beloved downtown Salt Lake City.

Blind Date was also a LGBTQ community benefactor and advocate and passionate booster for the Beehive capital city’s architectural past and commercial future. He was also a famous host, known especially for his Christmas parties. They were always lavish affairs for family and close friends, with dinner on a long glass dining room table seating 30, followed by singing Christmas songs round the piano in what Williams called “the ballroom” upstairs, with its spectacular city views. With his partners Tom Sieg and Tom Guinney, Williams put Salt Lake City dining on the regional, if not national, map in the 1980s and ‘90s— the trio opened 10 restaurants under the umbrella of Gastronomy Inc., including the New Yorker, the benchmark for fine dining in Salt Lake, and the Market Street Grill and

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Oyster Bar, which pioneered fresh seafood in the city. Williams was well-known and beloved in Salt Lake City. Hundreds of people—politicians, business associates, friends and relatives gathered at his funeral service at Abravanel Hall, paid their respects to his closed casket and joined the motorcade to City Cemetery where Williams was buried.

An Odd Couple John Williams and Craig Crawford had much in common, including growing up in homophobic faiths, but with one fundamental difference: When Williams came out to his Mormon family, he received love, compassion and support, says Stephanie Larsen, wife of one of Williams’ nephews. Crawford faced rejection from his born-again parents

John Williams grew up in Grace, Idaho, a small agricultural community, one of six siblings. “It was this large, tumbling Mormon family just as solid as they could be,” says Judy Cullen, who worked more than three decades for Williams, first as a server at New Yorker, then up through the ranks of Gastronomy. He went to Utah State University (USU) in Logan to study architecture, then completed a two-year LDS mission in Birmingham, England. On his return to USU, his struggle to reconcile his faith with being gay left him suicidal. His sister brought him to live with her in Salt Lake City. When the family learned he was gay, “They didn’t care,” Stephanie Larsen says. “They just wanted him to be happy. John got to be John, instead of dealing with shame.” The third of three children, Crawford grew up in Virginia, “White trash, a redneck,” he says, in a prison

87 interview. Dressed in a white corrections tunic and pants, Crawford is calm and dispassionate, yet still displaying, if in subdued tones, the trademark charm that made him a well-regarded salesman. Court documents recount in detail a bloodline marked by a deeply troubled history of multiple suicides, drug and alcohol abuse and mental illness. His father abandoned the family on Crawford’s 12th birthday. When he was 16, his mother caught him in bed with a man 10 years older and Crawford left home. He finished high school and attended college in Florida, only to fall ill with severe symptoms from AIDS. In the wake of his diagnosis, “Mom and I reconciled,” Crawford says. Crawford and Williams met on a blind date in 1996 in San Francisco. By that time, Williams had become a man of wealth and influence in Salt Lake City. Gastronomy was assetheavy in its renovated real-estate

holdings and the New Yorker restaurant was one of a number of jewels in the group’s crown. But Williams had adopted Vancouver and San Francisco as second homes where he didn’t have to maintain the public reserve he felt his conservative home state demanded. When they met, Williams told 28-year-old Crawford he was 45, shaving seven years off his real age, and a maitre d’ at a restaurant, a subterfuge he maintained for eighteen months. “I think he worried people dated him for his money,” says Crawford, then a salesman of security systems to large corporations. Williams fell “madly in love with him,” Williams’ niece Laura Forsgren told the court at the sentencing hearing. Crawford “was fun, witty, intelligent and successful.” Crawford’s life with “Johnny” was a whirlwind of travel and dining. They’d fly to New York for a week of

theater and dining at top Zagatrated restaurants. Williams was always hunting for ideas for décor, design and marketing. “He had more taste in his finger than most other people did in their whole body,” Crawford says. In 2009, Williams and Crawford, by then a high-earning salesman for network systems giant CISCO, pulling in over $200,000 a year, married in Vancouver. After the wedding, Williams’ increasingly alarmed family spied abusive changes in Crawford’s behavior towards his husband, although Williams did his best to keep the tensions from them. The couple traveled a lot, but their home was in Williams’ 1931 house above the Utah state capitol, replete with stone walls on the lower floor and copper-siding on the upper floor. In April 2011, the police were called to the house. Crawford dismisses the “incident,” as an altercation between two inebriated men that left confused cops without a case. In court, Forsgren said Williams told her Crawford punched him in the face, knocked him to the ground several times and kicked him in the face. Crawford was charged with assault, but Williams had the charges withdrawn and expunged from the system. Gay men, especially someone as high profile as Williams, face unique challenges when reporting domestic violence, says Stan Penfold, executive director of Utah AIDS Foundation. “There’s just so much stigma about men reporting someone domestically abusing them,” he says. “I don’t think cops hear about it until it’s pretty serious.”

In Need of Help John Williams and Stephanie Larsen

A skiing accident in British Columbia in February 2012 left

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Craig Crawford

Crawford with a badly fractured ankle and facing multiple surgeries. His defense attorneys later argued that another consequence of the accident was an undiagnosed traumatic brain injury that significantly diminished his mental capabilities. “He couldn’t keep up with time zones, he couldn’t find the places he’d been to many times before,” defense witness Dr. Mark Cunningham testified. For a man covering sales territories in the U.S. and Canada, this was disastrous. After the accident, he lost two jobs in a row, “because he was nonproductive,” Cunningham said. By then, Crawford’s four-year marriage to Williams was faltering. Sex had ended a year after their low-key wedding and in the summer of 2014, Crawford started dating an interior designer in Vancouver. He also began using methamphetamine after trying it at a party. “It grabbed me and just pulled me under,” Crawford says. “In three months it destroyed our relationship and pretty much destroyed everything around me.”

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Initially, meth brought Crawford a sense of normalcy. In late December 2014, he told a psychiatrist that it had helped give him his pre-accident brain back. “He wishes to mend and save his marriage and get his brain back,” the psychiatrist wrote. Crawford believed Williams “thought less of him” because he didn’t have a job.” But the more he used meth, the more delusions and violence rapidly took over. The drug was akin to Drano on his damaged brain, one doctor noted in court documents. A friend Crawford made in 2014, veteran nurse Melanie Semlacher, helped get him into a Vancouver rehab, earning Williams’ gratitude. They could still be loving to each other, Semlacher recalls. The second time Crawford attempted rehab, “Craig massaged [Williams’] back with lotion, calling him ‘old man,’” she says, in an affectionate reference to their age difference. “He said, ‘You always turn me on, I still love your body,’” Semlacher says Williams’ relatives were critical of Crawford’s “old man” in their court testimony, painting it as cruel and disparaging, alongside dark references to inheriting his husband’s estate. When Williams was battling some health issues, “Craig would always joke with no concern at all that John was just an old man and was going to die, and he would be rich when John died,” another of Williams’ nieces, Amy Zaharis, told the court. Crawford’s descent into meth-induced psychosis escalated. Court testimony revealed a string of calls to the Vancouver police about Crawford’s bizarre, threatening behavior, along with multiple ER visits, from January 2015 into early 2016.

In his May 2016 protective order request, Williams described Crawford’s terrifying surprise appearance at a dinner party Williams had hosted at his Vancouver apartment the prior summer. Patients at Crawford’s first rehab clinic had given him an ax to work off his ADHD chopping wood. He entered the dinner party shirtless, his ax over one shoulder, a can of mace in his hand, a hard hat on his head, and screamed at the five guests to leave. They fled, one woman so panicked she left behind her shoes. Semlacher says she talked to Williams about having Crawford committed in Utah and getting him the long-term treatment he needed for both addiction and mental health issues. That ultimately did not happen. “He’d lost touch with reality, so other people had to advocate for him,” she says. “Did we do a good enough job? I don’t think so.” The final straw for Canadian authorities was on Feb. 24, 2016, when Crawford assaulted an ex-lover and another man, brandishing a construction leveler, screaming, “I want my life back.” He was deported to the U.S. at the end of March, holed up in Williams’ San Francisco apartment for a few destructive, delusional weeks, before complaints from condo owners in the building led to him being forcibly evicted by the police. Crawford had nowhere to go, except Salt Lake City. The family had become increasingly scared for Williams. Larsen asked Williams why he was letting him stay in his mansion. “Craig has alienated all of his friends and all of his family,” Williams told her. “I just can’t put him out on the street.” But then he

89 added, “He’s not going to kick me out of my own home either.” By the beginning of May, Williams had had enough. On May 4, he filed for divorce. He wrote Crawford out of his will and sought to evict him from his Salt Lake City house. “I think that John was taking his life back,” Larsen says. Williams, aware that Crawford may have discovered the new will cutting him out of the estate, met with lawyers the day before he died to draw up eviction papers as well as a petition for a protective order. When Williams’ lawyer contacted the court shortly before the end of the working day, a clerk told him all the judges were out of town for a conference, so no one could review it. The Saturday night he died, Williams went to the Utah Symphony, then invited friends he met there for dinner at the New Yorker. Crawford pestered him with calls and texts, constantly interrupting the increasingly upset Williams. He got home at 12:13 a.m., according to a camera he’d had installed over a south-side door six months before. Fifteen minutes later, the same camera filmed Crawford leaving the house, then returning shortly after. He went to the second floor and the camera caught the reflection of flames glowing, then flickering across the wall. The tell-tale images left Crawford’s defense team no room to maneuver and their client pleaded guilty on June 27, 2017. Three months later, in a three-day sentencing hearing, expert defense witness Dr. Cunningham testified that Crawford was psychotic before, during and after the fire. Judge James Blanch sentenced Crawford to life without parole, telling him what he did was “an extremely cruel way to kill a person.” Briefly, Crawford addressed the court. “John was the most stylish, sexy and generous man I’ve ever met,” he said. “I know I’ve took something wonderful from this world.”

The emotional devastation John Williams’ murder left in its wake is evident in the voices and words of those close to him. It’s apparent in the curt refusal of his intimates to talk about Williams and Crawford for this story. It’s audible in Stephanie Larsen’s breaking voice as she says, “I can’t even tell you, it’s still horrible.” It’s even audible in Craig Crawford’s bitter answer to the question of how he faces the rest of his life in prison. “I pray every day for a heart attack.” Yet Williams’ legacy lives on, beyond the horror of his death. You can see it in Salt Lake’s architectural heritage that he ensured endures across the city skyline. What’s given it a new life is Stephanie Larsen’s Encircle Utah, which emerged out of her asking a simple question: How is it that fifty years ago when Williams came out, he received love and acceptance from his family, yet in recent years the suicide rates of LGBTQ Mormon youth has only climbed in the face of familial rejection?

Two months before his death, she asked Williams for help opening the first Encircle Utah house to support Mormon LGBTQ youth and their families in Provo. He gave her $100,000 seed-money. Larsen plans to open the second Encircle Utah home just off 400 South on 600 East in downtown Salt Lake City, a five-minute drive from the LDS Church’s HQ in Temple Square. It’s an elegant, creamcolored, three-floor house built in 1891 that Larsen is renovating for a midOctober opening. Williams had said no when Larsen asked him if she could name the Provo house after him. The Salt Lake City house, however, will bear his name. Crawford’s epitaph for the man he killed is that he led an “authentic life” as a proud, gay man. Williams nevertheless knew that to navigate Utah’s cultural and political waters, a more reserved public image was required. With “The John Williams House” in Salt Lake City, he is, in one final, loveaffirming act, coming out.

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

Under the

Influ ence

It’s the 21st century and that means we get our fashion tips a new way—200,000 people follow these local influencers on Instagram to see what they know about what’s hot. And what’s not. 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 8

91 (L to R) Dress ($54), glasses ($55), moto jacket ($58), Katie Waltman; Gucci Soho handbag, ($2150), The Lady Bag. Jumpsuit with suspenders ($39), polka dot top ($31), crescent Moon necklace ($48), Katie Waltman; hat ($78), Gigi Pip; Louis Vuitton handbag ($2295), The Lady Bag. Jumpsuit ($58), leather jacket ($164), Katie Waltman; Chanel handbag ($3795), The Lady Bag.

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

BIO NAME

Kristin Davis HOMETOWN

Redlands, CA

INSTAGRAM HANDLE

@kristinrosedavis

Kristin is a full-time Instagrammer and blogger (wildoneforever.co) and is growing both her personal and styling mini-empire. She promotes brands within her blog, models and styles for various brands and organizations. When not working on her personal brand, youâ&#x20AC;&#x2122;ll find her sneaking away to see her family with her pup, Bruce. Black jeans ($68), belt ($18), black turtleneck ($14), fur coat ($499), evil eye earrings ($34), Katie Waltman

YOUR STYLE IN THREE WORDS OR LESS

Relatable, casual, on trend

FALL FASHION TIP

Layers, layers, layers! I love to layer tops and sweatersâ&#x20AC;&#x201D;you can change up your look just by adding or removing a piece. It makes it easy to transition summer pieces to fall! I also love to layer by adding hats and scarves! 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 8

BIO NAME

Violeta Granados HOMETOWN

Fillmore, CA

INSTAGRAM HANDLE

@justanotherinstagal

Violeta started posting for her friends and is now a go-to source for fashion inspiration. She says she is committed to breaking the Utah-norm of what an influencer or blogger looks like. Her style is workwear with a dash of mom. She is mother to a teenage daughter and infant son. YOUR STYLE IN THREE WORDS OR LESS

Playful, practical, feminine

FALL FASHION TIP Jeans ($72), black top ($24), blazer ($64), loafers ($54), long necklace ($48), Katie Waltman; Chanel handbag ($3795), The Lady Bag

Layers, layers, layers! Throw on a scarf—it’s the ultimate accessory throughout fall.

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

BIO NAME

Lauryn Hock HOMETOWN

Salt Lake City INSTAGRAM HANDLE

@lauryncakes

Lauryn blogs (lauryncakes.com) about fashion, with a touch of beauty and lifestyle. She sometimes describes her style as ‘urban sophisticate’ and sometimes ‘boho edge’. Stevie Nicks is her style icon and inspiration. Lauryn hopes to empower women to be their best through kindness to each other and themselves. YOUR STYLE IN THREE WORDS OR LESS

Boho chic

FALL FASHION TIP

Don’t be afraid to pattern mix! Always wear the clothes, never let them wear you.

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 8

Striped top ($58), pink blazer ($58), pink shorts ($44), Katie Waltman

(L to R) Mustard floral dress ($58), blush bralette ($12), Katie Waltman; hat, Gigi Pip; Louis Vuitton backpack ($1595), The Lady Bag. Satin green skirt ($50), green sweater ($42), headband ($24), Katie Waltman; Gucci crossbody ($795), The Lady Bag. Black dress ($46), striped crop tee, tassel earrings ($38), Katie Waltman; Gucci Soho handbag, ($2150), The Lady Bag.

ART DIRECTION: JEANINE MILLER PHOTOGRAPHY: ADAM FINKLE PHOTO EDITING: JAROM WEST HAIR AND MAKEUP: PAULA DAHLBERG

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

Maeryn

leukemia survivor

BRING LIGHT to the darkness of cancer Walk with us to celebrate, honor and remember those touched by cancer.

UTAH SATURDAY, OCTOBER 13 Library Square

Registration opens at 5:30pm • Opening Ceremonies begin at 7:00pm • Fireworks begin at 8:30pm

LightTheNight.org/ut

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2018

Women INF LU EN T I AL

IN BUSINESS

The adage says “Find a job you love and you’ll never word a day in your life.” But, the women within these pages have put plenty of work into their businesses.

Building a successful company 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. Many of these women have been entrepreneurs for years, like designer Anne-Marie Barton, who started out selling Avon door-to-door when she was just 12-years-old. Others came to find their passion later, like McKenzie Rockwood, who was working as a dietitian when she started a company to help people eat healthier. No matter the timing, the women profiled in the Women in Business section are remarkable Utah women who are doing what they love—with passion and drive and a lot of work.

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Kris Cappaert OWNER, BLUE IGUANA

ew restaurants in Salt Lake City are as iconic as Blue Iguana, the culinary baby of Kris Cappaert, a fixture among Downtown’s restaurateurs since 1998. “We’re a downtown institution going on 21 years,” says Cappaert. “Lasting that long in the restaurant business is no easy feat. There are a handful of iconic restaurants that retain the same flavor and faithful origins as Blue Iguana.” And her dedication to being a successful business woman started at a very early age. “I’ve always been very thrifty and probably should have been a banker. When I was in elementary school, I was elected to banker for half of the year and mayor of the class for the other half,” she remembers. “I have, to this day, my piggy bank from when I was little—a two foot tall lime green plastic poodle that’s still filled with change from that age.” Her dedication to saving and succeeding led her to take a big chance when the Red Iguana family offered the Blue Iguana restaurant to her about six months after opening in 1997. “I owned several businesses before this, but I’d never been in the restaurant industry. I just thought it was a such a great product, and I believed in it so much,” says Cappaert. And she is fully dedicated to keeping the Blue Iguana’s authentic Mexican cuisine as fresh and up-to-date as possible. “My husband, Ed, and I go to Mexico three or four times every year, largely to look for inspiration and to refine the brand to make it more authentic,” she says. “Every time we go down there, we come back with new ideas. We take lots of notes and its very important to us that, when you walk in the door, you feel like you’re south of the border.” While they’re always looking for improvements, consistency is the name of the game for Cappaert, and the restaurant has even maintained the original chef and sous chef nearly since opening over twenty years ago. Cappaert wants all to know, “it’s always a fun, colorful fiesta at Blue Iguana.”

165 S W Temple Salt Lake City, UT 801-533-8900 blueiguanarestaurant.net

Q&A Q. BEST ADVICE? “Don’t make important decisions when you are angry, and don’t make promises when you’re happy.” Q. WHAT’S NEW? “We’re constantly making every dish better and fresher and buying the best ingredients we can. We have a new menu item served in a lava rock bowl called Molcajete. It has fresh grilled chicken, grilled jalapenos wrapped in bacon, jumbo shrimp, grilled beef strips, tomatillo sauce and cactus.” Q. WHY IS BLUE IGUANA IMPORTANT IN THE SALT LAKE COMMUNITY? “We’ve retained a very high percentage of original staff from the restaurant’s origins, and I think it’s a testament to the management style, and I’m very loyal to my staff as well. We’ve won dozens of awards—three times in a row by Best of State for Best Authentic Mexican, we’ve won Best of Utah awards and we’re Zagat rated.”

Year company was founded

1997

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Anne-Marie Barton PRINCIPAL/OWNER, AMB DESIGN INTERIORS

“W

ith parents who built a new home each of the 8 times we moved, I have been around the grass roots of building homes all of my life. I begged for my first design project at 12 years old. In order to design my new safari themed bedroom complete with a rattan swing chair I hit the streets selling Avon door to door.” Anne-Marie has come a long way since her first job which included one of the same iconic 70s swing chairs you may see in her projects today. Now, as the principal and owner of AMB Design, a high-end, start to finish interior design firm in Utah, she enjoys work from coast-to-coast.

Q&A Q. HOW DOES YOUR PERSONALITY INFLUENCE YOUR BUSINESS? “I’ve always said that this job is not made for the faint of heart. Having a good amount of confidence is equally as important as your aesthetic vision. I believe in the my own 50/50 Rule: A home must be based on 50% aesthetic, 50% practical. Ultimately, I believe anything practical can be beautiful.”

Barton’s penchant for embracing challenging projects results in quite a range of residential, commercial and hospitality clients. “What distinguishes our firm may be our range of styles along with our abilities to work deeply with the architectural planning and all build/design needs. At heart, we are designers who crave a challenge and step out of our comfort zone to create within every genre,” says Barton. AMB Design specializes in the “turnkey experience,” meaning they provide complete design builds while ushering the client through the whole process from architect to builder and then polished design. “Our goal is to create an experience of ease and enjoyment resulting in an emotional attachment providing client’s a more beautiful life.” says Barton. Though she enjoys work outside of Utah, Barton is most proud of the work and design she does in her local stomping grounds. “Being from Connecticut originally, I understand the naivety of those outside of our state when it comes to realizing the amount of design and style here. There is absolutely no lack of fine design here. Utah has everything from high-end, organic modern to refined, traditional classic homes.

AMB DESIGN annemarie barton.com amb@ambdesigninc.com 801-272 8680

Q. WHAT IS SATISFYING ABOUT YOUR WORK? “I literally eat, drink and sleep what I do. Surpassing the expectations of my clients usually means little sleep, but it’s worth it!”

Year company was founded

1993

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Kellie Jackstien

OWNER AND CREATIVE DIRECTOR, ARTISAN BLOOM

hen Kellie Jackstien was a student at the University of Utah she paid her way through school by working three part-time jobs, one of which was designing arrangements in a local floral shop. “I liked flowers and I loved design, and the floral shop was a creative environment for me--I gravitated towards it,” she says. After graduating from the University of Utah with a Bachelor’s degree in Communications, Kellie was faced with choosing whether or not to pursue graduate school or follow her budding interest in design. Choosing to pursue her passion for both flowers and design, Kellie applied for a business license, opening Artisan Bloom in October 2000. It wasn’t an easy start. “I began with nothing. No working capital. No investors. No staff. No formal office space and no real leads. Nine months after opening Artisan Bloom, the country was devastated by 9/11. While we were navigating through this new fear of ‘terror alerts’ and ‘travel advisories,’ the travel and tourism industry took a tremendous hit. For a company whose primary market is destination weddings and corporate events, that uphill climb became even more challenging,” says Jackstien. “However, through hard work, persistence and an amazing network of coordinators and venues who believed in me, Artisan Bloom not only survived, but has thrived.”

801-913-7444 kellie@artisanbloom.com artisanbloom.com

Q&A Q. WHAT MAKES YOUR BUSINESS UNIQUE AND INTERESTING? “95% of our clients are not local; They’re coming here from other destinations to celebrate an incredibly important day with their friends and family. It’s an opportunity for us as designers to play to the natural beauty of the surrounding mountains, so it allows us to design and create events and florals that highlight the beauty of Utah.” Q. BIGGEST CHALLENGE? “Honestly, in my particular industry, I haven’t had to battle the wage gap, I haven’t had to fight discrimination beyond people thinking there must be ‘someone else’ behind the business side of things. But I’m very conscious that the opportunity to see the kind of success I’ve seen and own a company wouldn’t exist if it weren’t for women fighting this battle before me. It’s something I’m always grateful for and something I try to pay forward.” Q. BEST ADVICE FOR NEW BUSINESS OWNERS?

Year company was founded

2000

“You have to be able to work hard…all the time. It’s not an easy thing to do, and it can’t just be a hobby. Take it seriously. Be honorable. Be ethical. Create your own path, and don’t ride anyone’s coattails.

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Liz Findlay CO-OWNER, ALBION FIT

lbion Fit co-founder, Liz Findlay, is deeply passionate about bringing comfortable, original and highquality clothing to her customers. “Dave and I are passionate about making things that we personally love. I’d never create or promote anything I, myself, wouldn’t wear or dress my kids in,” says Findlay. And part of that commitment means designing the pieces inhouse with her husband, and cofounder, Dave. “We do everything together here in Salt Lake: sketches, designs and silhouettes. It’s all designed collaboratively between me and Dave and also with our team’s feedback.”

Year company was founded

2012

Though Albion initially started out as a women’s apparel line, they now offer high performance fitness, leisure and swimwear for women, men, girls and boys. With this expansion, Findlay believes she can more fully give back to the community she grew up in. “We’re home grown, we both went to the U and we met in downtown SLC. A large part of our identity is promoting Utah, our culture, the landscape and our way of life,” she adds. And Findlay’s innate creativity is part of what makes Albion Fit such a sought-after brand. “Dave and I are both creative souls when it comes down to it. I love the humanities and he is a trained graphic designer. We took Art History classes together in college and even lived in Florence for 6 weeks after we graduated. The aesthetic we established at Albion was key from the very beginning,” says Findlay. One look into their office says it all: “we have a bunch of art and museum books, Monet to Kandinsky.” This love of art gives Findlay much of her inspiration, along with natural colors, florals and architecture—proving that inspiration can come from anywhere and everywhere.

City Creek Center, Suite 226 801-355-3365 Fashion Place Mall, Suite C262 801-528-4582 albionfit.com

Q&A Q. BEST ADVICE? “You can’t be afraid to fail. We’ve had several different ventures that didn’t work out. You’ve got to be willing to try different things, and you’re gonna have to decide to go all in.” Q. WHAT’S NEW? “We opened a store at Fashion Place, and we have a store opening up Dallas, TX. Then, we’re planning another store in Arizona in the next 6 months. So opening retail locations is our newest emphasis.”

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Mara Marian

OWNER, FUSE WEDDINGS AND EVENTS

or those couples traveling to Utah to tie the knot, look no further than FUSE Weddings & Events. Owner Mara Marian knows how to create gorgeous events and transform indoor and outdoor spaces with flawless execution. She brings together talent, creativity and organization for clients and couples desiring innovative and fresh design with exciting guest experiences for their big day. Marian is known for her stunning mountain destination weddings, but she always incorporates breathtaking and cutting-edge elements into any event she designs.

Q&A

From LED-lit ballerinas to showstopping cocktail-hour aerialists, Marian brings events to life with transformative components. “We make sure our clients’ events are tailored to them and what they want. We always want to be fun and different,” says Marian. And her ever-expanding inventory of custom décor helps her create jawdropping events for any client, LDS to secular, local to out-of-state and even straight or same-sex couples. A point of pride, Marian was the first designer in Utah to have one of her same-sex wedding clients published in Utah Bride & Groom magazine.

Q. DREAM GOAL? “I’d love to open a venue. It would be exciting to have an event space that is also ours. I think it would be amazing to have our own space that we can put our own flavor on and produce events.” Q. WHY IS IT IMPORTANT IN THE SALT LAKE/PARK CITY COMMUNITY? “The destination business is big in Utah. We’re busy all year, but during summer months we’re helping to drive revenue that’s coming in from out of state. We also do one fundraiser event a year for a local non-profit chapter. We fully donate services and staffing to completely plan and produce the event, and to help local non-profits fundraise.”

Marian’s strong character and commitment to her clients means that the customer always gets what they want, from traditional to modern. “Because we take the time to get to know our clients and figure out what they’re excited about, we help them find that balance between what they feel will excite their guests and what they truly want,” says Marian. FUSE’s services range from partial to full service planning and can include everything from design to event day coordination.

335 Pierpont Ave, Salt Lake City, UT 801-512-9555 ignite@fuseweddingsandevents.com fuseweddingsandevents.com

Year company was founded

2008

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Kristin Rocke

OWNER/INTERIOR DESIGNER, K. ROCKE DESIGN

elebrated interior designer Kristin Rocke is known for creating unparalleled design and beautiful, livable spaces for clients throughout Utah, as well as nationally and internationally. “I focus on thoughtful, dynamic and client-specific projects,” says Rocke. “I’m inspired by my clients, locations, and the architecture of their homes.”

Year company was founded

2004

Kristin’s extraordinary talent, global exposure and the combined 30-plus years of experience of her NCIDQcertified design team, add up to an unwavering commitment to style. She has received multiple awards including Top Ten Interior Designers, and her work has been featured in numerous local and national publications. Her passion for beautiful surroundings runs deep, and her dedication to clients results in outstanding customer service. “I have a deep commitment to my clients and the design execution. I work to achieve memorable results through the creative process. There’s a joy of life in my projects, and I think that our built environments are a manifestation of our best selves. I believe beauty elevates the soul.” Kristin is also the owner of Glass House, a cutting-edge, Salt Lake City shop offering style-savvy customers unique items that help transform their homes into places of vision and beauty. Visit social media sites at @glasshouseslc and @krockedesign.

3910 Highland Dr Millcreek, UT 801-274-2720 hello@krockedesign.com krockedesign.com

Q&A Q. DREAM GOAL? “I want my best work to be in front of me, and I know that’s possible. I want to keep producing good work, and I think good work begets good work.” Q. WHERE DO YOU LOOK FOR PROFESSIONAL INSPIRATION? “Nature is always stirring, and architecture is extremely exciting as of late. Travel experiences often influence my work, and art is rousing. I love feeling inspired by my clients’ inspirations.”

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Marsha Holfeltz

FOUNDER, MADISON MCCORD INTERIORS

adison McCord Interiors always strives to provide their clients with the best design possible, but their commitment to impressing clients with their design and delivery doesn’t stop there. “We do custom upholstery and our production time is 3 weeks,” says Marsha Holfeltz, owner and founder of Madison McCord Interiors. The unheard of 3-week custom creation timeline is revolutionizing the interior design industry in Utah, and Marsha’s custom upholstery covers everything from accent chairs, sectionals and sofas to beds and dining chairs. The possibilities are seemingly endless for Marsha’s clients. “We have 1000 fabrics and leathers to select from. If you love the way a sofa sits, you can pick whatever fabric you want. You don’t have to stay in any kind of standards,” says Holfeltz. And their line of luxury fabric offerings just increased with the addition of Moroni leather, a premier Italian 100% leather product in 80 different textures and colors. “We’re absolutely loving that line,” she adds. Not only can you order custom work within their lightning-fast 3-week timeline, you can get amazing pieces even faster by visiting their 22,000 square foot showroom. “If they like something in the showroom, they can take it with them that day,” says Holfeltz. “I like to keep my floor fresh; I want things to be different and to keep customers coming back.”

3960 S Highland Dr Millcreek, UT 801-277-5555 contact@madisonmccord.com madisonmccordinteriors.com

Q&A Q. WHERE DO YOU LOOK FOR PROFESSIONAL INSPIRATION? “I go to the textiles. I like rich, colorful textiles, movement, beading and opulent fabrics. But we like to always tell people to be safe with their sofas and add the opulent color with pillows, accent chairs or artwork.” Q. WHAT’S UNIQUE? We’re involved with Utah Animal Advocacy rescue group and always have special needs dogs in the showroom that people fall in love with. They love the stories of these dogs, and they’re all adoptable.

Tina Redd (left) and Marsha Holfeltz

Year company was founded

2012

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Tiffany Colaizzi OWNER, NAME DROPPERS

iffany Colaizzi absolutely lives and breathes fashion, a passion she’s known since she was a young girl. “My mom and I used to shop consignment when I was growing up. I always wanted a new outfit every day, so, instead of giving me money my mom would let me consign her clothes. Whatever money I earned from my mother’s clothes would go towards me getting something new to wear to school the next day,” she remembers. What was once a young woman’s dream, turned into reality. As the owner of Name Droppers, Tiffany holds the distinction of owning the only highend designer consignment clothing stores in Salt Lake City. Being a 3rd generation retailer, Tiffany believes that being a businesswoman is in her blood. Her stores (that’s right, more than one) embody her love of connecting local people with excellent fashion. Whether shopping at her Highland location or her Outlet store on Parleys Way, you’ll find Tiffany has brought tons of designer labels under one roof. Name Droppers gets merchandise shipped in from out-ofstate daily. But don’t think these are your traditional lightly worn items, many of the pieces at Name Droppers come new with a designer label and original price tags on them for a fraction of the original price. Name Droppers also offers inhouse styling options for customers at no additional fee. Simply make an appointment, and Tiffany or one of her highly trained associates will help you find the perfect outfit for your event, pulling items beforehand so you can see several great options upon arrival. In addition to prices already at a fraction of retail cost, both locations have a huge clearance sale during the last full weekend of every month-with the Highland store being open on Sundays!

3355 S Highland Dr, Salt Lake City, UT 2350 Parleys Way, Salt Lake City, UT 801-486-1128, 801-474-1644 www.shopnamedroppers.com

Year company was founded

1995

Q&A Q. BEST ADVICE? “For customers: Why pay straight retail? Consignment shopping is a smart shoppers way to shop. For potential business owners: Figure out what your passion is and go with it. Just do it and don’t think about it too much. If it’s your passion success will follow.” Q. BIGGEST CHALLENGE? “Staffing is the hardest part to me about being a business owner; it can definitely be tricky! There’s a specific kind of person that I am always looking for. Someone that adds to my team, they must have a love for fashion and really love people. They need to know brands, know what’s out there, what’s in style and what the clients are going to want. I truly care for each and every person I do business with, So making sure I hire the right person for the job has always been something I take very seriously. I love to watch the beautiful women I work with grow while working with me, it’s so rewarding.” Q. DREAM GOAL? “I always have goals, but I believe I’m living my dream!”

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McKenzie Rockwood

OWNER/REGISTERED DIETITIAN, CITRUS PEAR

orking as a Registered Dietitian at Logan Regional Hospital, McKenzie Rockwood always wondered if the patients she advised were able to adjust to life with dietary changes or restrictions. “I would try to teach them how to go home and follow this new diet, but then I would just send them on their way. This was my idea to try and bridge the gap between hospital and home,” says Rockwood, owner of Citrus Pear. “I developed this idea for customers to attend a class and make healthy freezer meals in bulk. All the meals can then be cooked in a pressure cooker or crock pot, which takes the stress out of healthy eating!,” she adds. Rockwood’s idea is especially helpful for busy families who still want to promote healthy habits and eating. “In less than two hours, you will prepare 10, 20 or 40 meals to take home. My team of dietitians and I develop all the recipes, which use healthy, fresh ingredients. We can even accommodate allergies and special dietary needs, like gluten-free meals or specialized cardiac diets,” says Rockwood. Her business is growing rapidly with 14 locations from Rexburg, ID to St. George. “We have over 20 dietitians on staff, and each city has at least one dedicated dietitian, if not more,” she says. Her dedication to healthy, easy eating resonates well with mothers, like herself. “I’ve definitely created a brand for women in my stage of life--moms who are tired and busy, but they still want to do what’s best for their families.” And now, Citrus Pear is opening two more locations in the near future in Pleasant Grove and Spanish Fork.

Based in Smithfield, Utah help@citruspeardinners.com citruspeardinners.com

Q&A Q. WHY IS IT IMPORTANT IN THE SALT LAKE/PARK CITY COMMUNITIES? “These communities make health and healthy eating a priority, but they’re busy. Trying to meal prep on top of everything else can be difficult.This will help them find the time to do it all.” Q. HOW DID YOU GET IT STARTED? “We started with the best tools we could afford and a lot of hard work. I grocery shopped every day of the week and spent 9 hours trimming, weighing, and portioning meat for each class. I relied heavily on my husband, mom, and friends to help prepare for and teach all the classes.” Q. DREAM GOAL? “Every dietitian’s dream is to give their patients healthy food that they enjoy. As long as we continue on this path, that’s all I can ask for!

Year company was founded

2016

SPECIAL ADVERTISING SECTION

Tami Steggell

FOUNDER CEO, RUBYSNAP FRESH COOKIES

cherished Utah experience for the past decade, RubySnap is an exceptional cookie bakery famous for using fresh ingredients, pure chocolates, clean nut butters, seasonal produce, vanilla beans handpicked at the plantation, real butter and rich creams, all of which are carefully curated from various farms, fruit orchards and well-researched suppliers. Every small batch is hand-prepared to Ruby’s specifications and baked fresh daily. Previously a commercial designer of hospitals, clinics, colleges and universities, Founder and CEO Tami Steggell turned her love of quality food into a full-time pursuit. “I care about quality, and I care about my relationships. This translates in the way our recipes are developed with the ‘No Yucky Stuff’ policy,” says Steggell. “All this leads to amazing flavor because nothing is masked by artificial ingredients. Real butter, pure cane sugar, fresh farm eggs—all goodness.” Formerly an avid cyclist who created treats worthy of her free eating days, Tami gathered all those recipes together and took them to the streets to see how the public would respond, and they absolutely loved it. “We just opened two new stores in Las Vegas, and we are loving the people and the culture,” she says. “We have stores forthcoming in Jackson Hole and Park City. Our plan is to thoughtfully grow and spread the love and have the world get to know RubySnap.”

770 S. 300 W. Salt Lake City, UT 801-834-6111 HeyRuby@RubySnap.com www.RubySnap.com

Year company was founded

2008

Q&A Q. BIGGEST CHALLENGE? “I feel better answering this question as the point of greatest importance, and that is maintaining integrity and standards as the company scales upward, therefore we place great care in finding the very best employees to build our story. I love being very personal and one-on-one with every employee and customer.” Q. WHERE DO YOU LOOK FOR PROFESSIONAL INSPIRATION? “My goal is to take cookies to the next level by never creating a ‘lookalike’ cookie. I use my life experiences from traveling to influence recipe development. Even our classic options have a twist; we are soon introducing an horchata inspired ‘snickerdudette’ cookie to emulate the classic cookie, yet present the flavor verve we’ve become known for.”

SPECIAL ADVERTISING SECTION

Jennifer Carleton OWNER, MOUNTAIN WEST HARD CIDER

ennifer Carleton runs the first and only dedicated hard cider company in the state of Utah, and she chose this industry out of a personal love for the beverage itself. “We were in Ireland and fell in love with hard cider, but we came back and didn’t have a whole lot of options in Utah,” says Carleton. “We saw an opportunity in the market and kind of jumped on it.”

Q&A

Q. WHAT’S NEW? “We came to market in 500 mL bottles, but most of our clientele are outdoor enthusiasts. So we’re adding cans to our line in two of our products: Ruby and Cottonwood. The ciders will still be available in bottles, but now our clientele can also take cans on the go.”

Mountain West Hard Cider is not a mass product—they are a small craft provider specializing in all dry ciders: no extra sugars or added sweeteners here. And while their production methods are common across Europe, Carleton makes sure to keep their process as local as they possibly can. “Part of our goal is to help support local vendors and farmers. Currently, we use apples from Santaquin,” she says.

Q. BIGGEST CHALLENGE? “Ingredients to supply. We have a hard time keeping up with demand in the state. Keeping up with demand and the fact that our juice supply is limited. We’re finding creative ways to expand on that and find additional partners and vendors.”

Carleton is proud to keep this a Utah company and uses every opportunity she can to give back to the community that she believes has given her so much. Mountain West Hard Cider partners with local groups, like the Utah Pride Center, Southern Utah Wilderness Alliance and Green Urban Lunchbox, donating a portion of their proceeds to support those in and around their home.

Q. HOW DOES YOUR PERSONALITY INFLUENCE YOUR BUSINESS? “I love a good time out with friends and my husband. I think, in this industry, you really need to be a social networker, which I’ve always been very good at. I’m outgoing. I’m easy to work with. There’s a culture that we’re trying to develop, and I think cultural fit is most important when we’re hiring new candidates or associates.”

Carleton is using her creativity to put Mountain West Hard Cider on the map and make it the premier hard cider of the mountain west region.

425 N 400 W, Salt Lake City, UT 801-935-4147 info@mountainwestcider.com mountainwestcider.com

Year company was founded

2014

SPECIAL ADVERTISING SECTION

andi Hendry didn’t initially set out to open a wildly successful blanket business. “My daughter was in the hospital for five months. She needed extra comfort when visitors were not there and wanted a cozy, soft and fashionable blanket. I couldn’t find a good one for adults, so I just went and purchased some Minky fabric and had a large one made for her. Everybody at the hospital wanted one—I made 20 and gave them away. Then 50 and gave those away,” she remembers. Finally, her husband said she should just start selling them if she was going to make them in those quantities. Thus, Minky Couture, proprietor of luxurious, custom blankets, was born. Even with Minky growing by leaps and bounds with five locations from Ogden to St. George, Hendry is intent on keeping her operations as local as possible. “We get about 500 rolls of Minky fabric a week, cut it in-house at our Layton warehouse and about 40-45 local seamstresses pick up the fabric and manufacture the blankets in their homes,” says Hendry. “We have training for them, so they’re all uniform. It’s been great for the local economy and community because we have a lot of stay-at-home moms who can work without needing daycare.” And she’s intent on using her business to give as much back to the community as she can, even donating an incredible number of blankets to local NICUs for premature babies. “Whenever we sell a large blanket, we donate a mini blanket that fits inside the newborn isolette. We deliver 500-1000 mini blankets to NICUs throughout the state and, now, out of state as well,” she says. “We get letters from moms who have received our minis in the NICU units, and it makes a difference to the mom and the baby.” While the minis are the smallest available blankets, the cozy covers come in infant, tween, travel, adult, monster and now the 7-foot grande.

1782 Woodland Park Dr Layton, UT 8404 801-682-8422 info@minkycouture.com softminkyblankets.com

Sandi Hendry OWNER/FOUNDER, MIN KY COUTURE

Year company was founded

2009

Q&A Q. WHAT’S NEW? “We are going to introduce new Minky robes for Christmas. They’re going to be fabulous, and we worked on the prototype to make them just the right fit, so they’re roomy but fitted. We’ll have six colors of women’s Minky robes in time for Christmas.” Q. WHY IS IT IMPORTANT IN THE SALT LAKE/PARK CITY COMMUNITY? “The community gets excited because they know it’s a Utah based company. Now, we sell hundreds of thousands of blankets. I’m proud of the accomplishment, and we collaborate with our Minky employees once a week to get new ideas. We’ve been innovating in our designs diversifying out marketing. Ultimately, a blanket is a household staple, so it can be used for an infant up to the elderly. And these are kind of a treasure when people get them. They’re luxurious and washable.” Q. BEST ADVICE? “If you believe in your product and you are committed to growing your business and building it, stick to it. And get advice from others. Work with people in different age groups so you can get ideas from people who think differently and then give them the credit—I believe that people deserve to be praised.

RED BUTTE GARDEN UTAHâ&#x20AC;&#x2122;S BOTANICAL GARDEN FALL BULB & NATIVE PLANT SALE SEPTEMBER 28 & 29

FALL BONSAI & ORCHID SHOWS GARDEN AFTER DARK OCTOBER 18 - 20 & 25 - 27

AWESOME ALL AUTUMN 300 WAKARA WAY, SLC | 801.585.0556 | WWW.REDBUTTEGARDEN.ORG

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That’s Right, He’s From Texas Lyle Lovett and His Large Band Return SIZE MATTERS when Lyle Lovett and His Large Band (not just a not so clever name) come to town, as they do nearly every summer concert season. The Texas crooner is the best kind of alt-country—seamlessly mixing country, gospel, blues and sometimes even spoken word. Sept. 6, Eccles Theater, 131 Main St., SLC, arttix.com, 801-355-ARTS

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Americana Dream

MICHELLE MOONSHINE and the music that saved her

ichelle Moonshine didn’t know she was a musician—she thought she just liked music. “When I was 16, I went to a music festival and met a bunch of people like Tony Holiday and Talia Keys,” she says. “I was like, ‘Wow.’ It was the first time I’d ever seen real live music, so after that I would sneak into Hog Wallow to see their shows, then I started hanging out with Tony Holiday and watching him play all the time and I started playing guitar and singing.” It turned out, she’s a bit of a prodigy. She started sneaking into the bar around October and picked up a guitar for the first time in December. She had her first gig on St. Patrick’s day a few months later. And not long after that, she was on tour with Holiday. Moonshine has been a working musician for eight years—she quit her last 9-5 job to pursue music full-time the week she found out she was expecting a child four years ago. “I played the whole time I was pregnant,” she told Salt Lake magazine, as her son sat beside her watching cartoons on her iPhone. “I played until December and I had him on January first. I had a big belly and a guitar and he would just kick and kick and kick.” Her

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music still bonds them, she says. “If he doesn’t like what I’m listening to he tells me to ‘Play a mommy song’—he wants to listen to my music all the time.” It’s hard to describe Moonshine. Her voice is equal parts Gillian Welch and Alison Krauss. Even Moonshine isn’t sure how to explain it. “I used to say honky-tonk but without a drummer we’re not that,” she says. “I say Americana now. It’s blend of everything. It’s super safe.” What she and her bandmates— guitarist John Davis and bassist Bronk Onion round out the trio—lack in drummers, they make up for in songwriting. They primarily perform original tunes, though, she says they don’t rule out covers. “I’ll ask for a list of ten songs from people and if I like the tune I’ll learn it and then I know it forever,” she explains. “We even did Beyonce for someone walking down the aisle at a wedding once.” “It just makes sense to me,” she says of her music. “It’s kind of crazy how everything came together. All my friends were doing a lot of drugs—two of them died and a bunch went to rehab. I was in the same boat and then I started playing music. Music saved me for sure. It’s an obsession.” michellemoonshine.com

PHOTO NATALIE SIMPSON

BY CHRISTIE MARCY

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Samburu Women in Kenya. Image from Dana Glucksteins book Dignity

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Dana Gluckstein

With Dignity

DANA GLUCKSTEIN’S photographs indigenous peoples worldwide BY AUBURN REMINGTON

PHOTOS BY DANA GLUCKSTEIN

elson Mandela, Mikhail Gorbachev, Desmond Tutu and Muhammad Ali are just a few of the people photographer Dana Gluckstein has faced through her lens. She might have considered these iconic portraits the defining works of her career. However, she has done much more. Through Gluckstein’s’ photographs, the same ones on current exhibit at BYU, Dignity: Tribes in Transition, in association with Amnesty International, she helped create the “tipping point” for former President Obama to adopt the United Nations Declaration on the Rights of Indigenous Peoples. Gluckstein graduated from Stanford in her early 20s with no idea that her art would lead her on a 25-year journey of advocacy for indigenous peoples. “There were definitely lonely hard times over those 25 years where I wondered what the purpose of the work was, and who would see it. I never knew that my work would become a book, a major exhibition that would tour Europe and the United States and I definitely never knew that it would help create the ‘tipping point.’” Gluckstein says. The seeds of inspiration for Dignity were planted at a roadside market in

Kenya, when Gluckstein photographed a Kenyan man with “tribal markings on his forehead and a torn western T-shirt.” Gluckstein called this image, Tribal Man in Transition, and it ended up being the precursor to Dignity. It is included in the exhibits and books. Archbishop Desmond Tutu and native faith keeper Oren R. Lyons wrote pieces for her book, explaining why work with indigenous peoples is so important. “They teach us that the first law of our being is that we are set in a delicate network of interdependence with our fellow human beings—and with the rest of creation,” Desmond Tutu said. Gluckstein shares this belief. That’s why she helped create a Dignity advocacy campaign in association with Amnesty International. “We had thousands of people writing letters to the administration at the time asking Obama to adopt the UN declaration on the right of indigenous peoples. We were the last country to do so. Our country had vetoed the declaration in 2007, along with Canada, Australia and New Zealand, so I was very happy that our country did the right thing,” she says. Because of Gluckstein’s valuable work, she was invited in 2011 to present her

work at the United Nations in Switzerland. Gluckstein has also addressed the World Economic Forum on art’s influence on the world. According to Gluckstein, we each carry a piece of “the puzzle” on this planet, and we are all born to do something and to help someone. “I think a change starts in our own backyards. There is so much that we can do to be sustainable and to further the future of the planet,” she says. Dignity: Tribes in Transition will be showing at the BYU Museum of Art until September 29, 2018. North Campus Dr., Provo, moa.byu.edu

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Calendar Sept/Oct

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SEPTEMBER 3

NOW-SEPTEMBER 2

SEPTEMBER 3

AUG 31-SEPT 3

JASON MRAZ

SATURDAY’S VOYEUR

NO NAME CHILI FESTIVAL

SOLDIER HOLLOW CLASSIC

It’s for Utahns, about Utahns and by Utahns. The annual tradition of Salt Lake Acting Company spoofing Utah culture continues. This year the play celebrates its fortieth anniversary and lets face it: The material seems never-ending, so here’s to 40 more.

How does Snowbasin Resort pick its winter menu? You can find out at this annual Labor Day celebration. Vote on a variety of chilis and the winner will be served at the John Paul Lodge all ski season long. Plus there’s live music by Dead Winter Carpenters and Don Gallardo.

Once a year the best sheepdogs in the country gather in Midway for an event straight off the moors of Europe (or the film Babe): a sheepherding competition. Dog lovers rejoice, but leave your own Fido at home—spectating dogs are not welcome and would just be intimidated anyway.

3925 E. Snowbasin Rd., Huntsville, 888-437-5488, snowbasin.com

2002 Soldier Hollow Ln., Midway, 435-654-2002, soldierhollowclassic.com

If dad jokes, jean shorts and pop songs are your thing you probably already know that Jason Mraz is coming to town. The singer closes out the debut year for the Deer Valley Concert Series on Labor Day with his hits “Lucky” and “I’m Yours.” Snow Park Amphitheater at Deer Valley, 2250 Deer Valley Dr., Park City, deervalley.com

168 W. 500 North, SLC, 801-363-7522, saltlakeactingcompany.org

SOLDIER HOLLOW CLASSIC JASON ISBELL

FESTA ITALIANA JASON MRAZ TROMBONE SHORTY

SEPTEMBER 15

SEPTEMBER 15-16

SEPTEMBER 6-16

SEPTEMBER 21

SCIENCE FRIDAY LIVE

FESTA ITALIANA

UTAH STATE FAIR

Get a taste of Italy at the fourth annual celebration of Italian culture in Salt Lake. There’s live music, Italian automobiles, food from 15 local restaurants, hand-picked wines and even a spaghetti-eating contest. Proceeds benefit Catholic Charities’ homeless and refugee services.

Rides! Fried foods! Livestock! Beauty pageants! It can only mean one thing: The Utah State Fair is back and (hopefully) better than ever. Utah’s dairy farmers are the real star here: The butter sculpture and the Utah Ice Cream Festival are don’t-miss.

BOY GEORGE AND CULTURE CLUB AND THE B-52S

When Ira Flatow comes to town to pre-record an episode of NPR’s Science Friday program, listeners should expect science with a local theme. When he comes to Salt Lake the possibilities are endless. Inversion? The Great Salt Lake? Climate change? Dinosaurs? Come to the recording to find out and tune in to hear it on KUER. The Eccles Theater. 131 S. Main St., SLC, 801-355ARTS, artsaltlake.com

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18 N. Rio Grande St., SLC, festaitalianaslc.com

155 N. 1000 West, SLC, 801-538-8400, utahstatefair.com

Take a trip in the way, way back machine to—the ‘80s. “Do You Really Want to Hurt Me?” and “Rock Lobster” hearken back to a simpler time and are sure to get the crowd on their feet. As an added bonus, Boy George is clean and sober and more charming than ever. Maverik Center, 3200 Decker Lake Dr., West Valley City, 800-888-TIXX, smithstix.com

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SEPTEMBER 12

SEPTEMBER 27

JASON ISBELL AND THE 400 UNIT

JOSH RITTER AND THE ROYAL CITY BAND

UTAH SYMPHONY PERFORMS JURASSIC PARK

MOAB MUSIC FESTIVAL

He’s not Salt Lake-local, but he’s from Idaho and that’s close enough. Watch for Josh Ritter to bring a hometown boy energy to the relatively new Commonwealth Room stage. He’s joyous, infectious and a must-see when he’s in town.

The Utah Symphony often pairs its programming with films— they’ve done the scores to Harry Potter and Indiana Jones, among others, with the movies as the backdrops. This time it’s the music of the Spielberg (gulp) classic Jurassic Park at Usana Amphitheater.

TROMBONE SHORTY’S VOODOO THREAUXDOWN

Loyal fans have watched this singer-songwriter rise through the ranks of Salt Lake area venues. The Alabama native has put in time at Snowbird, The State Room, The Depot, Utah Arts Festival and Red Butte Garden. Now he’s back to play the jewel in downtown Salt Lake’s crown. The Eccles Theater. 131 S. Main St., SLC, 801-355ARTS, artsaltlake.com

195 W 2100 S. Commonwealth Ave., South Salt Lake, thecommonwealthroom. com

Laissez les bon temps rouler when a genuine New Orleans-style party comes to town with Trombone Shorty, Galactic, Preservation Hall Brass Band, Cyril Neville, Kermit Ruffins and, somehow, more. Bring your beads, wear your “Who Dat?” T-shirts and pack your king cake, because this will be one heck of a party.

5150 Upper Ridge Rd., West Valley City, 800-888TIXX, smithstix.com

Imagine floating down a serene river in Moab’s red rock canyons. Now imagine doing it with a quartet sharing your raft. You can do just that at the Moab Music Festival, which combines unique outdoor experiences with classical music. Greater Moab area, 435-259-7003, moabmusicfest.org

2155 Red Butte Canyon, SLC, 801-585-0556, redbuttegarden.org

40th

DINNER OF CHAMPIONS DINNER OF CHAMPIONS 40th Presented by The McCarthey Family Foundation Presented by The McCarthey Family Foundation DINNER OF CHAMPIONS Presented by The McCarthey Family Foundation Honoring

LANE BEATTIE

Rice Eccles Stadium Rice Eccles Tower Stadium Tower September 19, 2018 September 19, 2018 Rice Eccles Stadium Tower 6:00 P.M. to 9:00 P.M. 6:00 P.M. to 9:00 P.M. September 19, 2018 6:00 P.M. to 9:00 P.M.

For more information contact Debbie Deaver Mudliar 801-523-4253 For more information contact Debbie Deaver Mudliar 801-523-4253 For more information contact Debbie Deaver Mudliar 801-523-4253 S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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SEPTEMBER 20-22

SEPTEMBER 29

OCTOBER 17

BECK

JON LOVITZ

THE LANTERN FEST

JIMMY BUFFETT

Nearly two and a half decades later, we can say with authority that Beck is no loser, despite what his breakout song claimed. Widely considered a rock innovator, he and his music have stood the test of time and garnered audiences far beyond the flannel-clad and disaffected Gen-Xers.

It’s a hard road when the most-memorable characters you played during your stint on Saturday Night Live were a compulsive liar and “Annoying Man,” but Jon Lovitz has made a career out of it along with some commercial and voiceover work, plus he’s still doing stand-up. Yeah, that’s the ticket.

The sky above Tooele County will light up with thousands of Chinese-style lanterns (think: the ending of Disney’s Tangled) at Lantern Fest, held at Utah Motorsports Campus. Make a wish and let your lantern go. Along with the glowing orbs, the festival includes live music, food trucks and vendors.

Parrotheads rejoice! For one night only, Salt Lake turns into Margaritaville when Jimmy Buffet and the Coral Reefers bring their catchy little tunes to The Viv. Don’t forget your Hawaiian shirts and flip flops.

Maverik Center, 3200 Decker Lake Dr., West Valley City, 800-888-TIXX, smithstix.com

Wiseguys Comedy Club, 194 S. 400 West, SLC, 801-5325233

512 Sheep Ln., Erda, thelanternfest.com

301 W. South Temple, SLC, 800-745-3000, ticketmaster. com

JIMMY BUFFETT

NEIL DEGRASSE TYSON

BECK

THE LANTERFEST

OCTOBER 13-21

OCTOBER 22

OCTOBER 4-27

OCTOBER 5-30

GOUNOD’S ROMEO AND JULIET

NEIL DEGRASSE TYSON

ROCKY HORROR PICTURE SHOW

ODYSSEY DANCE’S THRILLER

Star-crossed lovers meet a (spoiler alert!) morbid end in this adaptation of the greatest love story ever told. This debut of the 2018-2019 Utah Opera season might even get the Montagues and Capulets in the same room.

He’s the science teacher you wish you’d had. Astrophysicist Neil DeGrasse Tyson is able to explain complex theories in a way that makes them understandable and makes him the coolest guy in the room.

Let’s do the time-warp again. It’s a Halloween tradition, and this time it’s live on stage. You know all the words, you know all the dances, and you can even dress up for the occasion— Dr. Frank N. Furter would surely approve.

Advertised as not for the faint of heart nor children under eight—each year, Thriller makes its rounds across the greater Salt Lake area delighting audiences with dance, humor and plenty of theatrics.

The Eccles Theater. 131 S. Main St., SLC, 801-355-ARTS, artsaltlake.com

SLCC’s Grand Theatre, 1575 S. State St, SLC, 801-9573322, grandtheatrecompany. com

Capitol Theater, 50 W. 200 South, SLC, 801-355-ARTS, artsaltlake.com

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Various locations, odysseydance.com

E V I L A S E M O C H A UT Lythronax argestes

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PHOTO COURTESY OF AUTUMN ALOFT

High Profile . . . . . . . . 5 Questions . . . . . . . . A&E . . . . . . . . . . . . . . PC Talking . . . . . . . . . On the Street . . . . . . . High Biz . . . . . . . . . . . On the Town . . . . . . . Back in the Day . . . . .

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EYES ON THE SKY Now in its fifth year, the Autumn Aloft festival keeps residents looking upward. Residents gather at Treasure Mountain Middle School to witness dozens of hot air balloons take to the sky. Activites continue on Main Street throughout the day. Septemeber 15-16, 2530 Kearns Blvd., Park City, autumnaloft.com

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Feed Your Soul Chocolate dreams come true. BY VA N ESSA CON N A BEE

Indulge Yourself Join Chocolatier Phyllis Robinson for handson chocolate classes. Participants enjoy sparkling water, light snacks, and take home their gourmet creations to share (or not). Chocolate 101, Chocolate Confections – Pecan Caramel Turtles, MYOB-Make-Your-OwnBars, Colorful Bonbons, Guided Chocolate Tastings, and Cheese and Chocolate Pairings classes are all offered.

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decades serving the community as Mountainlands Community Housing Trust and the Park City Manager of Community and Public Affairs, Phyllis Robinson shifted her talent into a project close to her heart—the craft of handmade artisan chocolates. Since opening Tandem Chocolates in 2015, Robinson has honed her candy-making and marketing skills—she now provides interactive chocolatemaking workshops and classes as well as private parties, corporate events and customized boxes for weddings, special events and client gifts. Robinson grew up with chocolate, developing an advanced palate in the time spent helping her mother in the confectionary her family operated in the basement kitchen of their Baltimore home. But it is the versatility of the craft—employing equal parts science, experience and an element of surprise—that fuels her passion for artisan chocolates and motivated her to start her own business. Many of Tandem’s chocolates are hybrids of pastry and chocolate, such as the Afternoon Tea Bonbon. A mouthful of the delicate, slightly crunchy layers of butter biscuit and chocolate with hints

of floral and black tea, jasmine and currant evokes a rainy afternoon at the Paris teashop that served as its inspiration. Each chocolate Robinson makes has its own story, drawing on seasonal colors and flavors—like the brilliant orange and purple butterfly treat Tandem creates creates each spring bursting with the bright, tangy flavors of passion fruit, mandarin and guava. Robinson’s enthusiasm for the craft comes through in the private classes and events she facilitates (some in her studio, others on location in vineyards, corporate retreats, private homes and luxury hotels). She earned the title of Master

Chocolatier in Italy and studied at Ecole Chocolat in Vancouver and Valrhona Chocolate in France, but Robinson is just as happy manning truffle-making stations and designing personalized chocolates for weddings as she is discussing the science of melting and blending or the evolution of chocolate throughout history. “I get such a kick out of sharing all the nuances—not just the flavors but the colors and little tricks and ways you can experiment,” she says, “I feel like I’m really hitting my stride now.” 1662 Bonanza Dr., Suite 4A, Park City, 435-658-1044, tandemchocolates.com

PHOTO ADAM FINKLE

After more than two

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Get STOKED

Utra-marathons meet coffee BY VA N ESSA CON A BEE

Jax Mariash’s passion to inspire once drove her to run 365 days in a row to help raise awareness for cancer research. Her quest to become the first woman to complete the 4 Deserts Race Series Grand SlamPlus has taken her to all corners of the globe, running a series of five 250k (155mi) foot races across the hottest, driest, windiest and coldest deserts in the world. After operating a successful marketing business, Mariash set her sights on coffee, spending eight months in an intensive apprenticeship at Jackson Hole Roasters to learn all the tips, tricks and secrets that go into the perfect cup. Soon after opening STOKED Coffee Roasters in Hood River, Oregon Mariash set her sights on Park City, bringing craft coffee to Main Street to fuel the adventure crowd. STOKED Roasters 268 Main St., Park City, 435-602-3721, stokedroasters.com

WHAT WAS THE HARDEST LESSON YOU LEARNED WHEN YOU FIRST STARTED RUNNING ULTRAS? The hardest lesson is to pace yourself and be patient. It’s a long day out there and in the case of stage racing it’s a long week. If you push too hard out of the gate, you will suffer. Smooth and steady with a positive mindset is key. You have to believe in yourself and stay positive to achieve the distance successfully.

PARKCITYLIFE S E P T / O C T 2 0 1 8

DOES COFFEE FIGURE INTO YOUR TRAINING AND RACING? Coffee has definitely been a staple in my life since I was 11. I love to start my day off with a sunrise run, so coffee tends to become the reward. If I am really taxed on training, I will end up having a quick americano from my la Marzocco machine at home to get me out the door. Postperformance tends to always end with coffee to celebrate with friends.

WHAT MADE YOU MAKE THE LEAP TO OWNING AND OPERATING YOUR OWN BUSINESS? I have wanted to open a coffee business since I was a very small girl. Everything I’ve done in life was to make that dream come true. I went to college for small business and entrepreneurship and then jumped into 14 years of marketing and management in corporate America to build the perfect tool kit to launch Stoked Roasters. It is extremely hard work and higher risk to own your own business but the reward is tenfold.

DO YOU HAVE ANY TRADE SECRETS TO HELP COFFEE LOVERS AT HOME IMPROVE THEIR DAILY CUP OF JOE? The grind is one of the most important pieces of having coffee at home. A solid BURR grinder is a key essential to your kit. I recommend the Bodum Burr Grinder— at $99 it’s worth every penny. I love having a French press for a really smooth cup of coffee. I recommend an Espro double-walled stainless steel press. A little more pricey at around $119 for a 32 ounce press, it is worth it every sip!

WHAT’S THE NEXT TO-DO ON YOUR BUCKET LIST? I want to be the first woman to run a stage race on every continent. Running a marathon, or even an ultra these days seems to be outplayed. I want to continue to inspire the masses to get outside. I am also looking to expand into more motivational speaking and I’m thinking of finally writing my book on the life of Wonder Woman Jax to inspire the masses and empower women.

PHOTO ADAM FINKLE

ON NEWSSTANDS NOW utahbrideandgroom.com

PARKCITYLIFE // A&E

Gather Round, Pard COWBOY POETRY returns to Heber Valley BY TONY GILL

The endless stream of high-end condominiums and single-branded athleisure storefronts is enough to challenge even the most ardent of Summit County’s cowpokes, ranchers, miners, mountain men and frontiersmen. The men and women of the Western Music & Cowboy Poetry Gathering (WMCPG), however, refuse to yield. Heber Valley will host the twenty-fourth annual WMCPG from October 24-28. The five-day event is an homage to the area’s western traditions featuring musicians, poets, horsemen, shooters and craftsmen. The Gathering also offers plenty of opportunity to spend your hard-earned buffalo nickels on memorabilia like hats, boots, belts, paintings and sculptures while chowing down on semi-authentic frontier grub. General admission to each day of the festival is only $10 and includes

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unlimited access to the Cow Camp and Chuck Wagon Stages. A rotating cast of musicians, poets and storytellers will take the stage every 30 minutes to regale attendees with sounds and stories of a bygone era and lifestyle. Thursday October 25 is community night when the public will have free access to performance stages, the Mountain Man Trader’s Camp, Buckaroo Fair Vendors and Tom’s Cabin, which presents Gathering founder Tom Whitaker’s genuine collection of cowboy artifacts. Premier performers will hold ticketed shows throughout the event. Shows cost between $15-$45—which includes general admission for the day of the performance—and feature everything from award winning poetry to a performance by Western Music Association Hall of Famer Jack Hannah of The Sons of the San Joaquin. Perhaps the most anticipated event of the Gathering is the Mounted Shooters Competition, which combines horsemanship and shooting into a timed competitive event. This western-themed biathlon takes place from 10:00 a.m. to 4:00 p.m. on Saturday, October 26 and is free to the public. Hebervalleycowboypoetry.com

PHOTO COURTESY OF HEBER VALLEY WESTERN MUSIC AND COWBOY POETRY GATHERING

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Dog Days of Fall FOUR-LEGGED tradition is alive and well in Park City

PHOTO COURTESY OF COURTESY OF SOLDIER HOLLOW CLASSIC

BY TONY GILL

Park City’s really going to the dogs. Okay, I’ll stop with the awful canine puns, but people seriously like dogs in this town. This fall folks will have the opportunity to see some highly trained canine competitors in action and have a forum to strut their dolled-up pooches down Main Street. Sheepdogs will run anythingbut-wild during the annual Soldier Hollow Classic Sheepdog Championship and Festival from August 31 to September 3. Very good—incredibly trained and eager—dogs will compete to see which can best dominate a herd of

blockheaded, wooly animals. The festival also includes acrobatic and splash dog shows and sheepdog training demonstrations that will make you feel inadequate about what you’ve taught your own K9. Tickets and complete event listings are available online. Ambitious dog owners who just know their own special little creatures are deserving of center-stage attention will gather at the top of Main Street on October 31 at 5:00 p.m. Elaborately-dressed mutts parade down Main Street during Park City’s traditional Howl-O-Ween

OLIVER!

THE MUSICAL September 7–16 THRILLER

ODYSSEY DANCE

SEP 21–OCT 7

THE STEELDRIVERS OCT 25–27

celebration, much to the delight of onlookers who choose to ignore the embarrassed looks each dog wears with its costume. 2002 Soldier Hollow Ln., Midway, soldierhollowclassic.com

AN EVENING WITH

JUDY COLLINS October 11–13 FOGHAT

BLUES & BOOGIE

328 Main Street

NOV 1–4

JESSE COLIN YOUNG October 18–20

MELISSA MANCHESTER NOV 9–11

ParkCityShows.com

THE ADDAMS FAMILY NOV 16–24

435.649.9371 S E P T / O C T 2 0 1 8 PARKCITYLIFE

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PARKCITYLIFE // A&E

The Underground Celebration MINERS’ DAY steps out of the shadows. BY TONY GILL

days, so it makes sense we don’t do a traditional Labor Day. While most of the country is honoring the broader mission of the proletariat, Parkites celebrate the laborers who toiled below the surface so some captain of industry living near the Capital could profit. Monday, September 3 is Miners’ Day. Frankly, it’s nice to be able to celebrate part of the town’s mining history that doesn’t include being shortlisted on the EPA’s list of Superfund sites. Miner’s Day kicks off with the annual Running of the Balls at 10:45 am. The Running may not be quite as death defying as its Pamplona analog, but it’s a madcap event all the same. Some 10,000 golf balls careen down a chute on Main Street in a race for glory. Each ball in the Running is “adopted” by a fortune-seeking participant—it’s $5 per ball, or five for $20. The fastest balls win their owners’ prizes ranging from season ski passes to hotel stays and dinners. Some of the balls choose to make a daring leap for freedom, so keep your head on a swivel. Immediately after the chaotic cascade is a more orderly procession down Main Street. The Miners’ Day Parade starts at 11:00 a.m. and includes community floats, marching bands, local politicians and revelers of all stripes. The highlight of the day is the annual mucking and drilling competition. The clash features would-be miners facing off in a test of speed and mettle to master traditional skills. The mucking portion sees competitors using heavy equipment to load muck—the broken-up ore from blasting and drilling—into an ore cart as quickly as possible. The drilling competition mostly involves ambitious strongmen clumsily handling huge compressed-air hammer drills while being ruthlessly bested by more experienced competition. The crowd-favorite event begins at 2:00 p.m. in City Park, across from the Library, and is free of charge. Check out the Miners’ Day website for a full listing of the day’s events. Parkcityminersday.org

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PHOTO COURTESY OF PARK CITY ROTARY CLUB

Nobody really works in Park City these

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PARKCITYLIFE // PC TALKING

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PC TALKING // PARKCITYLIFE

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Mountain Biking’s Goin’ Down VAIL EXITS, Deer Valley takes the lead and Powdr is back. BY TONY GILL

PHOTO DEER VALLEY RESORT

With little fanfare Vail Resorts quietly announced the demise of Canyons Bike Park in March. “Please note the following change beginning this summer: Park City Mountain will no longer offer a summer bike park product at Canyons Village,” began the 89-word statement posted to the Park City Mountain website. The statement offered no explanation for the decision to remove the “bike park product”—likely named by the same reallife human person who coached Mitt Romney through declaring, “My favorite meat is hot dog”— from the menu. Vail Communication Specialist Jessica Miller was more forthcoming. “The demand for the downhill bike park has declined year-overyear and the main utilization is on the lift-served bike haul in order to access the cross country trails, which the resort will continue to offer. Currently there are no plans to enter the gravity mountain biking scene in the future,” Miller said via email. The result is a blow to mountain bikers who had been enjoying lift-served access to jump-and-berm-filled trails like

Rally Cat and Double Down since 2012. In addition to offering an alternative to the increasingly popular bike park at Deer Valley, Canyons Bike Park served up the best damn taco deal in town at Red Pine Lodge. While it’s tough to criticize a business for making fiscally-driven decisions, long-time riders chafed at rumors suggesting the primary

DEER VALLEY WILL CONTINUE TO ADD TO ITS NETWORK OF DOWNHILL MOUNTAIN BIKE TRAILS –EMILY SUMMER reason for the bike park’s dismantling was to regrade and widen the beginner ski area above Red Pine Lodge—a suspicion confirmed in late spring when crews began razing the site. Vail may have exited the

gravity scene, but the musical chairs of corporate reshuffling is stepping in to fill the void. Deer Valley and Powdr Corporation—yes, the same Powdr that used to operate Park City Mountain Resort—are riding the mountain bike wave and reaping the year-round benefits. “Deer Valley will continue to add to its network of downhill mountain bike trails by building its fourth trail with Gravity Logic in as many years,” Communications Manager Emily Summers said. Gravity Logic’s other trails at The Buck—Tidal Wave, Tsunami and Holy Roller—have been wildly popular and certainly tilted the scales in Deer Valley’s favor. Powdr, meanwhile is breaking ground on their expansive, state-of-the-art Woodward Park City facility this year. Specifics are scarce at this point, but Woodward’s history in other locations suggests the gravity-hungry crowd will be satisfied. Many mourn the loss of Canyons Bike Park. We’re left to wonder why Vail, which operates the world’s premier bike park in Whistler, gave up on Park City so quickly.

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ON THE STREET // PARKCITYLIFE

Growing Pains Chain stores join locals on Main Street BY VA N ESSA CON A BEE

As Park City continues its growth spurt, nationally branded stores Helly Hansen, Marmot, Lululemon, Athleta, North Face and Patagonia have joined locally owned businesses on Main Street. While City Hall recently capped the number of chain stores in Old Town, L.L. Bean will open later this year.

Stacy Petersen “I’m a small business owner that supports other

Nathan Solorio

small business owners,

“It’s nice to see a mix, but I

and I think it is definitely

wouldn’t want to come here

important to keep small

and see all national brands.”

WE ASKED LOCAL SHOPPERS

businesses around.”

Pablo Solorio “It’s always nice to have local stores in general. I like to

how do you feel about national brands on Park City’s main drag?

see local businesses, but if the national brands are selling merchandise related to the area and are conscious of social and environmental issues it’s okay.”

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Shanna Scott

“I like it as long as there’s

“You come here to see the

a balance between local

cuteness of the street—the

brands. I feel like local busi-

first thing I did when I got

nesses give the town a fun

here was stop and take a

vibe. I would hate to see it

photo of all the cute shops

as all national brands but

on Main. If you have na-

I shop national as well, so

tional brands here it takes

it’s okay.”

away from that.”

PHOTO ADAM FINKLE

Katie Bluher

PARKCITYLIFE // HIGH BIZ

Henry Garza of Los Lonely Boys

Institution on the Move Park City Institute STILL SEARCHING for new summer home

PHOTO JEFFREY ROTHCHILD

BY TONY GILL

Nothing lasts forever. The aphorism is particularly true in Park City. The endless drumbeat of development, vertical integration and consolidation has foretold doom for many traditions, but it still came as some surprise when Deer Valley Resort announced it would not renew its contract with Park City Institute (PCI) for the Summer 2018 concert season after 14 years of partnership. “It was certainly tricky to find a venue and move our acts, and it was a challenge getting acts to agree to perform in an absolutely unknown space,” said Terri Orr, PCI Executive Director. PCI forged ahead, finding a temporary home with a popup stage at the Quinn’s Junction Sports Fields for eight shows in addition to one at City Park featuring Grace Potter.

After a successfully improvised summer run, changes are on the horizon for PCI. “A special exception was made to accommodate our shows at Quinn’s, so this will be one and done,” Orr explains. “We’re in conversations with different folks who want to create a venue with us for next summer that lends itself organically to our summer programming with all outdoor music all the time.” The winter will be business as usual for PCI. “We helped build the Eccles Center, so we are permanent partners there. It’s our twentieth anniversary, and we’ll continue PCI’s legacy of bringing speakers, dance performances and musicians,” Orr says. With Deer Valley—now an Alterra Mountain Company Property— choosing to ramp up their own summer concert series programming and PCI looking to continue with Big Stars Bright Nights in a new location, we’re going to find out just how large of an entertainment scene Park City can sustain. If both organizations can manage to bring premier acts to town, we’ll all end up better off for it.

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GARRY TRUDEAU Though much of Park City is preparing to shutter for shoulder season, PCI isn’t packing it in just yet. Pulitzer Prize-winning cartoonist Gary Trudeau will take the stage at Eccles Center. The artist made famous by his “Doonesbury” strip has kept busy in recent years executive- producing Amazon’s incisive political comedy Alpha House in addition to taking POTUS to task with his 2016 book Yuge! and the soon-to-be-released follow up #Sad! Enjoy the unique opportunity to see one of America’s cultural luminaries in Park City. Oct. 13, 1750 Kearns Blvd., Park City, 435-655-3114, ecclescenter.org

435-655-3114, ecclescenter.org

S E P T / O C T 2 0 1 8 PARKCITYLIFE

onthetown A collection of photos from the many local events covered in greater detail on saltlakemagazine.com

Savor the Summit June 16, 2018, Park City Park City Area Associationâ&#x20AC;&#x2122;s annual event closes down Main Street for the longest al fresco dinner party ever, with tables set up all the down the street. This year, food trucks joined in the fun.

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Utah Wonder Woman May 17, 2018, Park City, Hosted by Farasha Utah Wonder Woman celebrated women’s empowerment, the art of dressing and the launch of the Femme and Fierce #fashionactivism collection with local designer Zenzee.

1 Jacki Zehner and Sharon Backurz 2 Allie Zehner and Madison

L neighborhood,

75 THAYNES CANYON DRIVE | PARK CITY 5 Beds | 5 Baths | 5,578 Approx Square Feet MLS 11803794 | Offered at $2,225,000

ocated in the desirable Thaynes Canyon this inviting home is an ideal gathering place for family and friends. Enjoy the romantic main floor master bedroom suite with private patio; the welcoming kitchen, dining and living area designed for entertaining; and the easy access to a beautifully landscaped patio and secluded lawn. There are two additional bedrooms and baths upstairs, one set-up as an office. The lower level has two bedrooms and shared bath, an attractive family room, its own kitchen, a workroom, and separate entry from the garage. Special touches include exquisite exterior stonework, distinctive interior woodwork, travertine and hardwood floors. The manicured private lawn is ideal for outdoor parties and family fun. Other amenities include radiant heat, generous storage, and a heated twocar garage. Enjoy enviable backway access to Park City Mountain Resort, golf, tennis, Nordic skiing, bike trails, dining and shopping.

JENNY ROBERTS

REALTOR®, MBA, ABR, ePro, SRS

(435) 901-0324 jroberts@bhhsutah.com ImagineParkCity.com

© 2018 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed.

S E P T / O C T 2 0 1 8 PARKCITYLIFE

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BACK IN THE DAY // PARKCITYLIFE

A History Divided An old culture clash in Park City. By 1893, an estimated three to four hundred Chinese-Americans lived in Park City, making up about ten percent of the total population. While discrimination following the Chinese Exclusion Act of 1882 kept mine companies from hiring ChineseAmericans, they found work as cooks and housekeepers in boarding houses, and several families operated laundries

PARKCITYLIFE S E P T / O C T 2 0 1 8

and restaurants. Still, the Park Record reported incidents of Chinese- Americans suffering bullying and abuse. The Marsac Company built a bridge so that townspeople could walk from Main Street to Rossi Hill without passing through Chinatown (hence, the name of today’s China Bridge Parking Garage). In 1903, local unions campaigned to boycott Chinese-American-owned

businesses, and by 1920, only the Mon, Chong, and Thon families remained in Park City. After World War II, anti-Asian sentiment began to decrease, and some families prospered. Notable Parkite Charley Chong, owner of the Senate Café, remained a well-respected businessman able to maintain a large fruit farm in Sacramento and send his oldest son to school in China.

PHOTO PARK CITY MUSEUM

BY VA N ESSA CON A BEE

Make special occasions Unforgettable Experiences

801.238.4748 255 S West temple spencersutah spencerssaltlake 801.238.4748

255 S West temple

spencersutah

spencerssaltlake

ON THE

table FOOD | DINING

PHOTO ADAM FINKLE

Restaurant Biz . . . . . . 140 Deconstructing Dessert . 142 Dining with Kids . . . . . 146 Bagel Project . . . . . . . 148

Monsieur CrÃªpes

S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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on the table

RESTAURANT BIZ

Kitchen Help Non-profit fills a restaurant need BY MARY BROWN MALOUF

For more information, to volunteer or to enroll: saffronkitchen.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 8

It’s a culinary school of a special and rigorous kind. Their cuisine is often the only thing immigrants bring with them to this country—but how many restaurants (ethnic and otherwise) have been started by people from other countries who know how to cook, but don’t know how to run an American business? Saffron Kitchen aims to teach both. Students will be selected through a competitive interview and application process. Working chefs will teach kitchen skills; those will be augmented by business workshops and paid internships, mentorship and job placement with partner restaurants. Each student will be matched with a

seasoned chef or industry professional to coach them through career development. “Our goal is to have trained 250 participants in five years of operation,” says Mahate. Sounds ambitious and optimistic, but Mahate is used to making things succeed and in this case, she has a hungry audience—not only do refugees need jobs, the restaurant industry desperately needs them. The nationwide shortage of restaurant workers is one of the biggest problems in the food industry today. “We plan on opening mid-November at SLCC Meadowbrook campus and starting classes the first week in January,” says Mahate.

PHOTO ADAM FINKLE

alt Lake County is the first county in the country to receive a “Certified Welcoming” label from Welcoming America, a nonprofit supporting communities that welcome immigrants. Maybe this is part of the reason why. According to the U.S. Census Bureau’s data, the foreign-born population of Salt Lake County grew from about 116,000 to about 139,000 between 2012 and 2016—more than 12 percent of people in Salt Lake County were born outside the United States. “In 2001, I was one of those immigrants,” says Lavanya Mahate. Now she owns seven businesses in Salt Lake County. She’s former director of the Women’s Business Center at the Salt Lake Chamber, has 15 years years of nonprofit and for-profit business development and management and owns six brick and mortar establishments: three Saffron Valley restaurants, Biscotts Pastry and Chai & Dhanya Spice Store. Her latest venture is Saffron Kitchen, Inc., a program that combines her experiences as a successful restaurateur and as a newcomer to this country. In collaboration with the State of Utah and other community partners, Mahate is developing a free training program to teach refugees and disadvantaged youth culinary skills so they can enter the restaurant and hospitality industry.

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on the table DECONSTRUCTING DESSERT

Chocolate + Cheese Get on board with this perfect pairing at Stanza

A The chocolate and cheese board begs to be paired with a dessert wine. Stanza’s sommeliers have come up with these suggestions: Graham’s Tawny Port; Che Gelida Manina - Mix of Amaro Montenegro and Fatalone Primitivo. Stanza, 454 E. 300 South, SLC, 801-746-4441, www.stanzaslc.com

mber Billingsley is world-famous in Utah for her desserts. She got her start at Oasis Cafe more than 20 years ago and her name has been attached to restaurants all over the city— Pine (anyone remember Pine?), Vinto, 3 Cups and Amour Café. She recently made her return to fine dining, crafting sweet dishes for the LaSalle Group at Stanza and Current. Noting how Salt Lake palates have matured over the past five

Fiore Sardo is a raw, hard Sicilian cheese made from sheep’s milk, originally developed in the Bronze Age. Though some may find it sharp, it is balanced out by the chocolate, honey, and other elements on the plate.

Billingsley likes to use locally-crafted Solstice Chocolate because of the depth of its flavor profiles.The You won’t find the Uganda Bundibugyo chocolate type of fruit printed on the used to make this tart adds menu because it changes to a slight earthy bitterness utilize the best seasonal produce. with notes of fruit. Billingsley likes to add interesting combinations, like the tart Cape gooseberry and mild fig The chestnut featured here. honey drizzle, a Tuscan

years, she is excited to focus purely on creating desserts for the two restaurants. “Customers expect something more than a standard dessert now,” she says. “I don’t have to hold back.” She most certainly does not hold back. Billingsley takes traditional desserts, breaks them down, and changes them up before adding them to the dessert menus. She incorporates unexpected elements to her dishes—smoke,

The biscotti takes the place of a cracker on a traditional charcuterie platter, though this is more than just a palate cleanser. Candied orange and hazelnut pieces are complemented by the same Solstice chocolate from the tart.

specialty, enhances the nutty flavor of the cheese. It is also used in the mascarpone cream of the chocolate tart, helping to tie the elements together.

Each board is one-of-a-kind, and made inhouse, specifically for this dish.

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 8

salt, tart or exotic flavors you may not have explored before. There is no limit to Billingsley’s inspiration when crafting her dessert menus, though she focuses on Italian flavors at Stanza. The items are an eclectic mix, the ideas springing from her personal life and travels. She is especially fond of her interpretation of hummingbird cake, with which she fell in love while in New Orleans. It’s now a staple at Current. A standout among Billingsley’s creations is the chocolate and cheese board at Stanza. Always available on the dessert menu, it changes with the seasons. The communal dish features a sophisticated assortment, the presentation inspired by a charcuterie plate. The savory makes for a wonderful complement to the sweet elements, ending your fine dinner on a high note.

PHOTO CREDIT ADAM FINKLE

BY DEREK DEITSCH

s e t t e l a p r u o m o r F . s r u o to y , y l e r Since

540 Main Street, Park City | riverhorseparkcity.com

144

State Liquor License

Handicap Accessible

Inexpensive, under

$10

Moderate, $10–25

Expensive, $26–50

ININ

2A 018 D WAR

2018 Salt Lake magazine Dining Award Winner

HAofLL

FA M E

Quintessential Utah

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 ININ

HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 018 D

WAR ar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL

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

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 8

taurant, 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

New Yorker Will Pliler has been in the New Yorker’s kitchen since the getgo. 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 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 Pallet As Portlandia as SLC 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 ININ

Dining Award Hall Of Fame Winner

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

Very Expensive, $50+

Bambara Chef Nathan Powers makes

HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque res-

GUIDE LEGEND

AMERICAN FINE DINING

by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

Provisions With Chef Tyler

Stokes’ bright, fresh approach 2A 018 D

WAR 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

Listings

Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN ININ

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

SALT LAKE CITY & THE WASATCH FRONT

This selective guide has no relationship to any advertising in the magazine.

SEPT/ OCT

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

Table X A trio of chefs col-

laborate on a forward-think2A 018 D

WAR ing thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385528-3712. EGM – N

AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront has new owners— Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets Moroccan-spiced duck andcrafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-8315409. 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

on the table

Above: The Louvre: Bavarian cream, rasberry jam, powdered sugar, rasberry syrup and whipped cream Monsieur Crêpe is closed Monday and Tuesday to accommodate their food truck schedule. Follow them on social media at @MonsieurCrêpe to find out food truck locations.

IF YOU GO

ADDRESS: 1617 S. 900 East, SLC WEB: monsieurcrepesut.com PHONE: 801-259-5843 ENTREES: $-$$ (Low to Moderate)

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DINING WITH KIDS

Pardon my French Europe by way of Sugar House BY CHRISTIE MARCY

didn’t take my 14-year-old son to Europe this summer. But I did take him to Monsieur Crêpes, and that was pretty darn close. The first thing Charlie and I noticed was that Salt Lake’s latest food truckturned-brick and mortar establishment, is very, very French. The authentic accent of owner, Maxime Ambeza, is trés French. The interior is charming, with painted shutters on the wall and the words “Bon Appetit” written above a pass-through window The tiny patio area out back—designed to seat about 20—is very European. And, of course, it would be hard to get more French than the cuisine—crêpes. There’s the sweet ChampsÉlysées—Nutella, strawberry, bananas, powdered sugar, chocolate syrup, whipped cream, or the savory

Versailles—Brie, prosciutto, spinach, herbs de Provence and tomato. Add a Monsieur, a Merci and the crêpe that took the United States by storm four decades ago—La Suzette—and you’ve got a full-blown French experience, without the expensive flight. “Ooh la la,” said Charles jokingly, upon sight of the menu. In the ‘70s, at Magic Pan locations all over the nation, a gimmicky rotating invention allowed crêpes to be mass produced at restaurants in malls across America. That’s not what’s happening at Monsieur Crêpes. Instead, Ambeza uses a family recipe and cooks his crêpes on a flat round stone. At Monsieur Crêpes the the house-made jams and whipped cream are the real treat. Perfectly sweet cream and perfectly tart

apricot and strawberry jams made the sweet crepes far more appealing than the savory brie and ham- filled ones we tried. In fact, Charlie, generally a fan of cheese and pig-based meats, all but passed up the savory options on our table. In addition to the handful of salads on the menu (who goes to a crêpes place for salad?) savory crepes are served with mixed greens—Charlie didn’t touch those either, of course. We didn’t try the vegan and gluten-free crêpe options, but they are available. The crêpes are good—crisp, fresh and made to order—but let’s be honest: Crêpes are just a delivery system. It needs only to hold onto whatever it’s filled with. And with the the quality and variety of fillings available here, that’s très simple.

PHOTO ADAM FINKLE

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Citris Grill Most dishes come in either

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N Copper Onion An instant hit when

it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s

ININ

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. EGM

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, 801355-3282. EGL – N D

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Cucina Deli Cucina has

added fine restaurant to its 2A 018 D

WAR list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wineby-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. If the weather’s fine, choose to sit on the patio at sunset. 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 traditionall 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

THREE FOR THIRTY A seasonal threecourse dinner that changes every month—that’s the deal at Cafe Niche.

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on the table NEWCOMER

Bagel Project 2.0

It’s not New York, but it is downtown. BY MARY BROWN MALOUF

Above: Smoked trout plus pickled asparagus,scallion cream cheese, truffle salt and a fried egg make a complete meal out of a bagel.

IF YOU GO

ADDRESS: 170 S. Main Street, SLC PHONE: 801-355-2400 ENTREES: $ (Inexpensive )

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The bagels, as you probably know, are not those humongous unchewables that pass as authentic nor are they another squishy rendition of American white bread, like a lot of grocery store bagels. They’re chewy but tender, perfect for holding sandwich fillings. Like too many restaurants these days, you order your food at the counter and find a table yourself, choosing a soda from the cooler. The salad menu is concise and ranges from chicken (or not) Caesar and Greek to more exotic mixes like the 9.25: soft-set egg, bacon, gorgonzola, shaved fennel, fried shallots, baby arugula, spring mix, dijon dressing. Choose herbed

chicken or cured salmon. And they are huge. Dressing comes on the side. I drizzled mine, but my dining companion was smarter: She poured the dressing over the salad, fitted the top on, and shook. Perfect. Sandwiches are not your usual chicken salad—how about smoked trout, fried egg, pickled asparagus, truffle salt and scallion cream cheese? Or soy chorizo, avocado salsa, fried egg, tomato, red onion, cheddar cheese and cilantro? I did taste the basic BLT—the filling was great—good thick bacon, ripe tomato, crisp romaine—and, like I said, these bagels work well as a bun. I can picture Projects all over town.

PHOTO ADAM FINK;E

agel Project—a name already familiar to Salt Lakers who flocked to the self-proclaimed authentic bagel vendor at the Downtown Farmers Market and rejoiced when the part-time cart became a full-time store. The Bagel Project (779 S. 500 East, SLC) has been a success and the Abrams decided, as American restaurant owners almost inevitably do, to expand. The new Bagel Project serves more than bagels, bialys, lox and coffee—sandwiches are also part of the menu. And that seems to have been the starting point for the downtown location, which serves a variety of sandwiches made on bagels as well as healthy green salads. Bagel Project downtown, like the bakery, is clearly designed more as a pick-up-and-go cafe than a sit around and eat place. We took our plastic containers to a table, anyway. The space was designed by FFKR Architects, a big-name designer for a business that started as a farrmers market stand, and the tall walls of glass and spare fixtures make it a pleasant place to lunch and linger, though I don’t think that is what it was designed for. It sort of projects (haha) a GoldmanSachs-eat-at-your-desk mentality—modern and efficient.

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

350 Main Street Park City, Utah 84060 435-649-3140 For menus visit 350main.com

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 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 latenight 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 cheeses teaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

WELCOME TO THE CANTINA...

Nomad Eatery Obviously, you need to keep the Nomad in mind when you’re near the airport, but it’s worth the drive anyway. Justin Soelberg has cheffed in a lot of local kitchens; his menu here reflects his faves. It’s fast and casual, but it’s also chef-driven—pizzas and burgers and salads, but all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629 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, 801-322-0404. EGL – M

1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859 www.alamexocantina.com

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fasts, 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, 801679-1066. 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 res-

Over half of the lunch menu here is vegetarian-friendly. All of it is quick and delicious.

Roots Café A charming little day-

time 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

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Rye The food rocks at this hip new version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. 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 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 Stella Grill A cool little arts-andcrafts-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

THE MORRISSEY OPTION

taurants 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

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

Tin Angel From boho bistro,

Tin Angel has grown into one 2A 018 D

WAR 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

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 equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385-202-7167. EGLL

Zest Kitchen & Bar How 21st

century 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 Amour Spreads business and are sharing the new space with a light-filled cafe with plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Norwe-

gian bakery cafe specializes in scrumptious meals, 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

Bagel Project “Real” bagels are the

whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL

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 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 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

PHOTO CREDIT TK

Pig and a Jelly Jar Terrific break-

150

EVERY BITE CONSIDERED Eva’s Boulangerie A smart French-

style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-3598447. GL

Grilled to your preferred temperature burger and tuna: rare, medium, well done, and anything in between.

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

stay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Barba Owned by locally owned cof-

6oz premium burger. All natural chicken breast. Turkey burger. Sushi grade ahi tuna steak. Made from scratch veggie burger.

On toasted brioche bun, on salad, in lettuce wrap, gluten free bun, or pretzel bun.

1202 E Wilmington Ave., Ste 120, SLC Restaurant: 801.487.6301 | Catering: 801.707.1957

fee 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, 801-457-0699. 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, 800-621-4505. GL

SINCE 1952

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. 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, 801-3630608 GL

Pierre Country Bakery The classic

French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 801-486-5550. GL

Publik A cool coffeehouse serving the latest in great coffee; an old-school java

SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch • Open 7 days a week 7:30 to 2:30 Located between Resorts and Airport • 1624 S. 1100 East, SLC

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on the table 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 coffeefueled purposes. 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, 385229-4205. GL Salt Lake Roasting Company At

BIG MISSY In a major identity change, Missy Greis’s chic coffeeand-breakfastbased Publik is taking over college pig-out fave Big Ed’s. Expect big changes. And more meals.

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

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. 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, 801-8839741. GL

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

City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

R and R A brick-and-mortar restau-

rant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-3640043. 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, 801-4634800. GM

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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

Bohemian Brewery & Grill Bo-

hemian 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 familyfriendly 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 Irish-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, 801728-9111. 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. 273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801521-7446. EGM

HAofLL Squatters Pub Brewery FA M E One of the “greenest” res-

taurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801363-2739. 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, 801581-0809. 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 (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-4674000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

BURGERS, SANDWICHES, DELIS Feldman’s Deli Finally, SLC has a

Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801906-0369. GL

J Dawgs All big and all natural,

whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink and that’s the full meal here, unless you want a T-shirt. 341 Main St,, SLC, 801-438-6111. GL

Pretty Bird Chicken Chef Viet

Pham’s long-awaited Nashville hot chicken spot is open, but chances are you’ll still have to wait. There is really only one thing on the menu—spicy fried chicken in various degrees of heat, on a bun or on a plate—but it’s worth standing in line for. Go early—Pretty Bird closes when the kitchen runs out of chicken. Buy a chicken quarter to take home 145 S. Regent St.,SLC, prettybirdchicken.com. EGL

FROM THE DOCK TO YOUR TABLE,

WE BRING THE HARBOR TO YOU!

Proper Burger and Proper Brewing Sibling to Avenues Proper, the

new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801906-8607. EGM

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

We specialize in fresh seafood and

GET YOUR SURF & TURF FIX!

Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM

feature Wagyu, American Kobe beef

Add Lobster Tail, Canadian Red Crab or Maine

from Snake River Farms.

2302 E. Parley’s Way • (801) 466-9827 • harborslc.com Located on the corner of 2100 South & 2300 East in SugarHouse

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. 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

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

CHINESE Asian Star The menu is not frighteningly authentic or disturbingly Ameri-

Monday–Thursday 5p–9:30p | Friday–Saturday 5p–10p Sunday Brunch 10a–2p | Sunday 5p–8:30p

195 Historic 25th Street, 2nd Floor, Ogden | (801) 399-0088 | hearth25.com

Del Mar Al Lago A gem from

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM

Scallops to any entree.

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on the table canized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

Boba World This mom-and-pop

place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-2983626. GL – M

CY Noodle House Another Chi-

natown 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

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, 801-531-7010. 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

RED WINE PLUS ETC. Sangria is one of the most popular drinks in Spain—a red wine and fruit refresher that complements the varied flavors of Spanish cuisine. Here, you can order it by the glass or carafe.

original 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) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-2510152. GL

Café Madrid Authentic dishes like

garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

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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 ININ

Hong Kong Tea House & Restaurant Authentic, pristine and slightly

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 with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

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Paris Bistro Rejoice in

true French cuisine via es2A 018 D

WAR cargots, 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

Trestle Tavern Another concept from 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

INDIAN Bombay House This biryani main-

stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’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, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL Himalayan Kitchen SLC’s premier Indian-Nepalese restaurant features original art, imported copper serving

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

Kathmandu Try the Nepalese spe-

cialties, 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 masalas 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

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

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 Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801486-4542. 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, 801944-8476. EGM

Caffé Molise and Caffé Molise BTG This perennial restaurant favorite

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

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-3558518 EGL – M our

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, 801531-8669; 1516 S. 1500 East, SLC, 801486-6615. EGL

Cucina Toscana This longtime fa-

vorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-3283463. EGM – N

Este Pizza Try the “pink” pizza,

ININ

topped 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 2A 018 D

WAR 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

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on the table

Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-2740223. 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, 801484-0448. 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 SWEET STOP Read more about pastry chef Amber Billingsley’s desserts on p. 142.

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

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

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 EGL Roma Ristorante Don’t be deterred

Salt Lake Pizza & Pasta And sandwiches and burgers and steak and

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

Sicilia Mia The third in a trio of

family-owned restaurants. They all recall Italian food of yesteryear 4536 S. Highland Dr., Millcreek, 801-2740223, EGM – N

Siragusa’s Taste of Italy Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M Stanza Chef Jonathon LeBlanc,

brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-7464441. EGM – N ININ

Stoneground Italian

Kitchen The longtime pizza 2A 018 D

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

Tuscany This restaurant’s faux-

Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut 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 ININ

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

think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN

Settebello Pizzeria Every Neapol-

The Pie Pizzeria College

fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M

Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940. GL

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Veneto Ristorante This

small place, owned by Marco 2A 018 D

WAR 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

JAPANESE Ahh Sushi!/O’shucks The menu

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

Ichiban Sushi Sushi with a twist— like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM 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, 801-487-3525. 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 takehome. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M

HAofLL

Takashi Takashi Gibo

FA M E earned his acclaim by buy-

ing the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—mean-

ing, go early for lunch. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC, 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, 801676-6466. EGM Yoko Ramen More ramen! Utahns

can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

MEDITERRANEAN HAofLL Aristo’s The best of local FA M E Greek eateries is also one of

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, 801272-9111. EGM – N

TUESDAY-THURSDAY 8AM-4PM FRIDAY-SATURDAY 8AM-10PM 216 EAST 500 SOUTH, SALT LAKE CITY

EA.

FRESH BLUE POINT

OYSTERS DAILY AFTER 7:00 PM

HAofLL Mazza Excellent. With FA M E the bright flavor that is the

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hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801521-4572; 1515 S. 1500 East, SLC, 801484-9259. EGM – N

Manoli’s Manoli and Ka-

trina Katsanevas have created 2A 018 D

WAR a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squashfilled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

Cottonwood Downtown South Jordan

marketstreetrestaurants.com

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on the table

Olive Bistro This downtown cafe of-

fers 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 other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

Did you know you can order from Market Street online? Go to the website, choose your date and time, pick up your food— it’ll be ready when you are.

MEXICAN/CENTRAL AMERICAN ININ

LOBSTER, WALKING

Alamexo A fresh take on

Mexican food from award2A 018 D

WAR winning 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

Alamexo Cantina Another version

of Chef Matthew Lake’s terrific Mexican cuisine, the Cantina is livelier than the downtown original but the family-style food is just as good. 1059 E. 900 South, SLC, 801-658-5859. EGM

Chile Tepin Instantly popular for its generous servings of not-too-Americanized Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

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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 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

HAofLL

Red Iguana All loca-

FA M E tions 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, 801-2146050. EGL – M

Harbor Seafood & Steak Co. A

much-needed 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 vinecovered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Rico Cocina y Cantina Some of the best Mexican food in town, ranging from everyone’s favorites to more sophisticated Mexico City dishes. Flautas and enchiladas suisse are standouts, but the hidden treasure is the tequila bar in back. 545 W. 700 South, SLC, 801983-6692. EGLLL

Market Street Grill SLC’s fave fish

Rio Grande Café As bustling now as

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

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 S Holladay Village Plaza, Holladay 801-676-9706; 149 E 200 S, SLC 385-259-0940; 6154 S Fashion Blvd #2, Murray 801-266-2487. EGM

SEAFOOD Current Fish & Oyster House An

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

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

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

Indochine Vietnamese cuisine is under-r epresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801582-0896. EGM Mi La-cai Noodle House Mi Lacai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. 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., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. 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 wellcurated 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. EGL – M

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

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on the table

Krua Thai Curries and noodle dishes

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

Thai Siam This restaurant is diminu-

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 with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

STEAK Christopher’s The menu is straight-

forward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-5198515. EGN

Fleming’s Prime Steakhouse This

SALSALLUMINATTI Chef Matthew Safranek has developed his own line of sauces. First up, Grandma Fitch’s Gourmet Cocktail Sauce, a recipe based, yes, on his memory of his grandmother’s seafood sauce. You can buy it at the restaurant or online at salsalluminatti. com.

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

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

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Boltcutters Not just vegetarian, but vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled wiwth seitan or mushrooms and there’s a lit of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench.EGL Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Dessers are the amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. GL

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 cashewcoconut curry. 368 E. 100 South, 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

of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435649-3140. 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 ININ

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

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Firewood Chef John

Murcko’s new place on Main 2A 018 D

WAR 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

PARK CITY & THE WASATCH BACK

Goldener Hirsch A jazzed up

AMERICAN FINE DINING

J&G Grill Jean-Georges Vongerich-

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-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435604-1300. EGN

350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix

Alpine theme—elk carpaccio with pickled shallots, foie gras with cherryprune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-6497770. EGO

ten lends his name to this restaurant at the St. Regis. The 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, 435-9405760. 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, 435-6456715. 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

Royal Street Café (Open season-

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

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

Tupelo Chef Matt Harris 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

An American Craft Kitchen | Wood Fired | Asian Inspired Local Organic Small Batch Cooking Dinner 7 nights a week from 5:00 Brunch Saturday & Sunday 10:30-2:00

| Reﬁned Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

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

AMERICAN CASUAL Blind Dog Grill The kitchen offers

WARM HOSPITAL ITY AND

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

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 American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming

Ruth had a certain way of doing things, like preparing the best prime steak of your life and serving it on a 500° sizzling plate.

Fletcher’s on Main Street A fresh idea on Main Street, Fletcher’s has a

Salt Lake City • 801.363.2000 • 275 S. West Temple Park City • 435.940.5070 • 2001 Park Ave.

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

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on the table 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, 435-6491111. EGN

Gateway Grille Folks love the break-

fasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

Handle Chef-owner Briar Handly of-

fers 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, 435649-8300. 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 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

ININ

Windy Ridge has a whole selection of gluten-free delights from chocolate decadence cake glazed with ganache and garnished with raspberries to coconut meringues.

GLUTEN FREE

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 bacongrilled 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 sensi2A 018 D

WAR bility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-6553456. EGM

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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

Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Zermatt Resort The charming, Swiss-themed 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 take-home entrees. 1250 Iron Horse Dr., Park City, 435-6470880. EGL – M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of

bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The house-

brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-6499868. 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 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, 435-6497177. 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, 435- 645-8646. EGM

Trio The third Trio changes the

winning formula slightly, but casual modern Italian is still the theme. Try the spinach agnolotti topped with pine nut crumble. And keep an eye out for

their excellent wine dinnerss. 6585 N. Landmark Dr., Park City, 435-6499654. EGM

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435615-9990. EGM Ghidotti’s Ghidotti’s evokes Little

Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

Grappa Dishes like osso buco and

housemade pasta & pizza + wine & cocktails + convivial atmosphere lunch M-F / dinner 7 days a week / 249 East 400 South, SLC

grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. 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, 435-5754272. 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. EGM

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, 435-6150300. 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

Contemporary Japanese Dining LUNCH • DINNER • SUSHI • COCKTAILS

18 West Market Street • 801.519.9595 S E P T / O C T 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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on the table 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, 435-575-0846. 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

restaurant 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 Mexi-

can food in the state can be found in this family- owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. 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

ROOT BREW Yes, they brew regular beer, but they’re one of the few places to make their root beer from scratch: cane sugar, flavorings and fizz, then kegged.

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

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

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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, 435-6498060. EGN

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 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.

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fire-

side 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, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801399-0088. EGN

Prairie Schooner Tables are

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

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot

of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy

sandwiches and salads and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

Maddox Ranch House An-

gus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-7238545. GL – M

CHINESE Mandarin The rooms are filled with

red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 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, 801-399-0637. 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, 801-622-8662. 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

LUNCH • DINNER • WEEKEND BRUNCH • CATERING

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A New Experience for Your Dinner Table

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

Featuring Takeout and Catering Packages

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on the table

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 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—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL Chomburger Colton Soelberg (Communal, etc.) has opened a low-key highend 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 The Foundry Grill The café in Sun-

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

Station 22 Ever-hipper Provo is home

SNAP, CRACKLE, POP. The collection of unusual soda pop keeps expanding here—now’s your chance to out-geek the oenophiles.

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

mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-

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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, 801805-1870. 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

HAofLL Hell’s Backbone Grill FA M E Owners Blake Spalding and

Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N

Capitol Reef Inn & Café This fam-

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

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

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING Painted Pony The kitchen blends culinary trends with standards like sagesmoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435772-0700. 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

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 melting-pot American dishes like

smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435772-7700. EGL – M

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435772-0283. 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 ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

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

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

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

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21 & OVER BARS

bar

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

FLY

LIBATIONS | BARS

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

Vote!

Tracy Gomez from Finca took last year’s prize.

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Our Farm to Glass cocktail contest runs through the month of Septembers—sip, vote and then come to the big party on October 7 at Pierpont Place to hear who won and taste the contenders. A portion of the proceeds benefits the Utah Bartenders Guild Foundation. For details about bars, voting and partying, go to saltlakemagazine.comr

PHOTO NATALIE SIMPSON

for your favorite drink

bar fly

Aerie Thanks to floor-to-ceiling windows, drinkers 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 EG O

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

Beer Bar Ty Burrell, star of ABC’s small-

Jason Stevens from Water Witch

Spirits 101 Educate your palate

BY CHRISTIE MARCY

IT’S A MATCH made in food and drink heaven: Water Witch—Salt Lake’s it bar for cocktails—and Caputo’s—Salt Lake’s it market for, well, everything edible, together. In addition to straight-up cooking classes, Caputos hosts educational classes on cheese, chocolate and wine—and now they’re teaming up with Water Witch for a spirits education series. Finally learn the difference between Irish whiskey and Scotch, tequila and mezcal and more, from people who know what they’re talking about. Whiskey 101, mezcals and tequilas, and barrel-aged spirit classes are on tap with more to come. caputos.com/classes

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screen 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 food, 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, 801-359-2814 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 Club Jam The city’s premier gay bar has 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

Copper Common Sibling to hugely 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, 801441-2845 EGM

PHOTO ADAM FINKLE

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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 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

TOURS & TASTINGS W/TH 11:00-6:00PM FRI/SAT 11:00-7:00PM

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

RETAIL HOURS T-TH 11:00-6:00PM FRI/SAT 11:00-7:00PM

Gracie’s Play pool, throw darts, listen to

ABOUT US

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

LOCATED IN SALT LAKE CITY, DENTED BRICK DISTILLERY IS AN ARTISAN DISTILLERY HANDCRAFTING SPIRITS FROM GRAIN-TO-GLASS. EVERY DROP FROM SCRATCH. NO SHORTCUTS.

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

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

750 ML

rtfully adistilled in utah

ALC. 40% BY VOL.

UTAH’S FIRST KNOWN DISTILLER OF RECORD BRING IN THIS AD FOR 15%OFF ALL MERCH (LIQUOR EXCL.) AND A FREE TOUR FOR TWO. 21+

3100 S. WASHINGTON STREET DENTEDBRICK.COM (801) 883-9837

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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

Switcheroo

Alamexo mixes what you know with what you might not for its new cocktail menu BY CHRISTIE MARCY

IF THE NEW Alamexo Mexican Kitchen and Alamexo Cantina drink menus look familiar, that’s because they should—the menus were designed to evoke familiarity for customers and create an entry point for the average drinker for tequila and mezcal. Take, for instance, the Medicina Botanica—Espolón reposado, ginger agave, lemon and a Wahaka Mezcal float. Alamexo Mexican Kitchen’s General Manager, Dan Creagh says this is a fresh take on a Scotch Penicillin Cocktail. “You get the ginger and honey as well as the lemon juice,” he says—but the substitution of mezcal for Scotch is intentional. “Wahaka gives it that smoky Scotch flavor,” explains. The menu also has Mexican favorites with slight twists: a paloma made with grapefruit juice rather than grapefruit soda

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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 and an Espolón blanco low-rider with a Grand Marnier float, for example. And as always, the house margarita can be made with any of the tequilas on the menu— which there are plenty to choose from. “We’re trying to help people push their way into Mexican drink culture,” says Creagh. As people become more familiar with mezcal, the liquor’s presence on Alamexo’s menu is expected to grow. “People’s knowledge of mezcal—not just in Utah but slowly across America—is increasing.” As a result, he says, “We’re seeing a lot more than just gold and silver tequilas out there.” Alamexo Cantina: 1059 E. 900 South, SLC, 801-658-5859, alamexocantina.com Alamexo Mexican Kitchen: 268 State St., #110, SLC, 801-779-4747, alamexo.com

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, 801-7464441 EGM Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769

155 W 200 S SALT LAKE CITY, UT

801. 532.2068

EVERYDAY 11 A - 1 A

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 on stage 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. Add in barsnacks by Chef Alan Brines 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 bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

DISCOVER SALT LAKE’S BIG CITY BAR START YOUR ADVENTURE

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

KÜMMEL

AMAROS

LONG LOST SPIRITS

Zest Kitchen & Bar Besides the healthy dining, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL 2084 WEST 2200 SOUTH WEST VALLEY CITY, UT | 385-202-5725 | SPIRITS@WATERPOCKET.CO

B OOK A TOUR OR TASTI N G AT W W W. WATE R P OC K E T.CO

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DURING THE MONTH OF

September Your Job: Visit each location, drink, vote, repeat.

B artenders 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

October 7 2018

Pierpont Place: 163 W Pierpont Ave, SLC