Salt Lake Magazine Sept Oct 19

SALTLAKEMAGAZINE.COM

MAGAZINE OF THE MOUNTAINWEST

s n i a t Moun we love our

tch Range sa a W e th to e d ui g ur Yo

But are we in danger of loving them to death?

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SOUTH SALT LAKE

A CITY'S REVIVAL October 2019

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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. ©MMXIX 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 2019.

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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. ©MMXIX 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 2019.

FROM OUR FARMS TO YOUR FAMILY SINCE 1994 Young Living didn’t just start the modern-day essential oils movement— we’ve led the industry for 25 years, and we’re not done yet. As we celebrate our quarter-century anniversary, we continue to focus on bold, world-changing goals. In that pioneering spirit, we’re embarking on an unprecedented program: the 5×5 Pledge.

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EAT MORE, PAY LESS OCTOBER 6-20

2-course lunch: $10 or $15 3-course dinner: $20 or $40 From October 1 - 15 Park City area restaurants will feature two course lunches for $10 or $15 and three-course dinners for $20 or $40 per person.

This is your chance to enjoy the variety of culinary options Park City has to offer – simply ask your server for the Dine About menu and enjoy.

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Extend your stay ~ Stay Park City: Autumn is one of Park City’s best-kept secrets.

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© 2019 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity.

Information deemed reliable but not guaranteed.

WELCOME HOME, SHANE! B AC K H O ME W I T H T H E B ER K S HI R E HAT HAWAY FA MI LY The Shane Roxburgh Real Estate Team was developed as a result of the family’s three generations in real estate, we are proud to have Shane return back home to us with his exceptional team.

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contents

SEP T/OC T 2019 South Salt Lake has embraced mural artists like Dan Toro who created this work on the side of SaltFire Brewing Compny.

Read more about the changing vibe in SoSL on page 66.

SALTLAKEMAGAZINE.COM

MAGAZINE OF THE MOUNTAINWEST

Mounta ins we love our

Your guide to the Wasatch

But are we in danger of loving them to death?

Range

TAILGATE

WITH REAL SALT LAKE

SOUTH SALT LAKE

A CITY'S REVIVAL

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on the cover

Models Ashleigh Soedel and Ty Chiaro enjoy a walk in Albion Basin. Learn about the mountains we love on page 75.

Photo by Adam Finkle

FEATURES

66 MAKE SOUTH SALT

LAKE GREAT AGAIN

BY JEN HILL

Building a community is not about what leaders want. Tearing things down and building things just as quickly may make some developers rich—but is that the point?

What’s so great about the city just south of Salt Lake and why you should care.

75 HOME IN THE WASATCH

BY MARY BROWN MALOUF & JEREMY PUGH

The Wasatch Mountains are the heart, soul and backbone of Salt Lake City. The rugged range forms the backdrop for our city—we see it every day. These mountains are our fortress and our playground—they define our home, our lifestyle and our conscience.

We present our field guide to the Central Wasatch Range.

S E P T / O C T 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

contents 94

89 a&e

BY MARY BROWN MALOUF

Artist Ben Steele paints with meaning and humor. Small Lake Concerts: Sax player Alan Michael brings on true jazz.

114 the social

Take a look at these sizzling summer social scenes: Tastemakers 2019, Park City’s Savor the Summit, and SLBride & Groom’s annual White Party.

119 on the table

We review One-O-Eight, tell you what to do with all dem apples and have a bite at Ginger Street.

BY MARY BROWN MALOUF

152 bar fly

Single malt has a whole new meaning.

BY MARY BROWN MALOUF

160 my turn

Honesty, even when it’s hard, is always the best policy.

BY JOHN SHUFF

25 the hive

Paper cuts go extreme (with crickets) and postcards are sent to self. You can build up your backside while throwing a wooden football. But wait, tailgate for REAL and bring your towel and a cocktail—it’s forest bathing time.

108

45 wasatch back

In PC, strut your costumed mutt this Howloween. Talisker is creating spaces for nonmembers, while the city opens up space for those who work there.

BY TONY GILL

51 get out

An eerie desert landscape has attracted city visitors with its wide starry skies and legendary history.

BY BRITT BROWN

Canyoneering in Moab—we triple dog-dare ya.

BY JEN HILL

42

volume 30 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-5535363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2019, 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 9

196 E Winchester St, Murray, UT 84107

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OfďŹ cial Jeweler of Utah Athletics

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Discover more at saltlakemagazine.com ILLUSTRATION BY JAROM WEST

BEHIND THE STORY: Mountains In researching this issue’s cover story writers Jeremy Pugh and Mary Brown Malouf dug up a lot more than what we can fit in these pages. Beyond the stories of Bigfoot in the Wasatch and deadly avalanches that you’ll find in our fieild guide to the Wasatch Range, starting on page 75, visit saltlakemagazine.com for more tales, legends and lore.

Hear:

Mid-morning at the Rabbit Hole might as well be midnight: The gas lamps flicker, barely lighting the dim corners. It seems an apt atmosphere for Alan Michael, who cradles his gleaming saxophone. Read more on page 90.

SMALL LAK

E C IT Y

CONCERTS LOC A L

Watch our exclusive performance from jazz man Alan Michael at saltakemagazine.com

M U S IC

DRINK. VOTE. September is cocktail contest time in Salt Lake.

Visit farmtoglassslc.com for list of participating bars and restaurants and discover new sips made with local ingredients.

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

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 9

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff

EXECUTIVE EDITOR

Mary Brown Malouf D I G I TA L E D I T O R

Jeremy Pugh PA R K C I T Y L I F E E D I T O R

Tony Gill WR ITING & E DITING CON TR IBU TORS

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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 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.

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22

editor’s letter

Magic Mountains I was born in the worndown hills of North Georgia and grew up on the flat, black land prairie of North Texas.

Mountains were a dream landscape, described in all my childhood reading: thin, clear air; slanted fields of vivid, shortlived wildflowers; stony, unreachable peaks glowing rose at sunset. When I was growing up in Dallas and when my children were growing up in Dallas, summer vacations were spent camping in the mountains. We’d leave Texas before the sun rose and not stop until we could see mountains in the distance. The dream landscape never included me as an inhabitant, but now I’ve been living in the shadow of the Wasatch for 20 years.

The mountain skyline around our valley still thrills me. Coming out of a movie or a shopping mall or a restaurant, the sight of the ragged diagonals against the sky still stops me, commands me to look for a minute. I think most people feel that way and I wonder, why? Is it because of the stark symbolism?

Mountains stand for something yet to be achieved.

Is it because of the implication of altitude? Those peaks are above it all, constantly reaching for the sky, standing

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 9

above so much pettiness. Is it because although they are climbable, they remain unattainable? We’ll never have to battle developers for these steep places to remain wild.

Why do mountains inspire us to absurd flights of fantasy like this one? Evoke (failed, usually) aspirations of poetry in the most mundane of us?

Bring out hackneyed emotions in clicheed phrases like “Purple mountains majesty,” “men to match our mountains,” “ain’t no mountain high enough.” (I take it back—I will not call Marvin Gaye a cliché.)

I don’t know. But in this issue, we take a look at the Wasatch Range, the mountains which define our city. From the unnecessary (sound systems for your tent! p. 80) to the serious (what creatures live in these mountains? And how do we live with them? p. 79) to the scary (the future of these mountains, p. 84), Salt Lake magazine editors look at the Wasatch, up and down, front and back. Join us on our trip up the hill.

Mary Brown Malouf

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LUXURY DOWNTOWN SALT LAKE CITY CONDOMINIUMS

the

hive PEOPLE | TRENDS | TALK

Community . . . . . . . . .

In Touch . . . . . . . . . . . .

Fitness . . . . . . . . . . . . .

Hobby . . . . . . . . . . . . .

Lifestyle . . . . . . . . . . . .

Sports & Leisure . . . . .

Home Style . . . . . . . . .

Libations . . . . . . . . . . .

Scherenschnitte is alive and well PHOTO CREDIT TK

THE ART OF PAPERCUTTING

G

raphic designer Cindy Bean first saw elaborate papercuts when she visited Mozart’s birthplace in Salzburg in 2006. “The museum shop had some papercuts for sale,” she remembers. “Then I visited my grandparents near Frankfurt and saw more “Scherenschnitte” framed on their living room wall.”

Bean was fascinated. “Scherenschnitte” means “scissor cuts” and being a graphic designer, “I was already handy with an X-acto,” says Bean. So when she came home, she turned her hand to mastering

26 28 30 32 34 36 38 40

the old folk art. “At the time, I couldn’t find out a lot about it,” she recalls. “Now, it’s become quite popular. The older artists look down on using an X-acto knife instead of scissors.” That hasn’t stopped Bean. “I start with a drawing, then scan it and cut it on paper that’s black on one side and white on the other.” For this image, which took four hours to finish, Bean went through four or five X-acto blades.

“You have to keep them sharp.”

Bean sells Scherenschnitte on her Etsy site or you can order custom cuts at cindy@ bean-cutter.com; Instagram: @beancutter.

S E P T / O C T 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

26

the hive / COMMUNITY

Hed tk

It’s not a quest.

It’s not a festival.

BY JEREMY PUGH

Marshall Under wood and Carly Fisher on their Questival.

The fall Questival, dubbed Oktoberquest is Oct. 18-19. Registration is $30 for each team member. But, as Underwood points out, everyone gets a sweet Cotopaxi backpack. “It’s a no-brainer, even if you just show up on opening night, that’s like half off for a cool backpack.”

Note: Marshall is a student. Deals and backpacks matter a lot.

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 9

N

ot content with massive undertakings like marathons, triathlons or the friendship destroying, multi-leg brutality of Ragnar, the 20-somethings of today need to make a game out of everything. And thus the age of the aggressively obsessive scavenger hunt is upon us. And there is none more obsessive than Cotopaxi’s Questivals. The Utahbased gear company hosts its 24-hour events in cities around America.

Six-member teams race to knock off as many challenges as they can with $6,000 in prizes up for grabs. These challenges—grouped in categories like “Do Good,” “Treasure Hunt,” “Fitness”

and, our favorite, “Quirky”—are rated easy, medium and hard. Easy: “Donate your favorite children’s book to a local library.” Medium: “Shake hands with the mayor of any Utah city.” Hard: “Eat an entire 12-ounce can of wet cat or dog food. Time yourself.” Marshall Underwood, 22, the team captain of the “AmBadAssadors,” spent his last Questival exploring the national parks in Utah. “Some teams play to win but for us it was motivation to see Utah.

I’ve lived here my whole life and this was a great reason to explore the state.” His favorite challenge: reading a newspaper…at Newspaper Rock, a Southern Utah historical landmark covered in pioneer graffiti.

PHOTOS: (TOP) COURTESY OF COTOPAXI; (BOTTOM) COURTESY OF MARSHALL UNDERWOOD

It’s a QUESTIVAL, duh.

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28

the hive / IN TOUCH

In Touch Artist and filmmaker TRENT HARRIS corresponds with himself.

It’s not crazy. It’s Art.

BY MARY MALOUF

S A LT L A K E M A G A Z I N E . C O M | S E P T / O C T 2 0 1 9

PHOTO ADAM FINKLE

I

n 1869, some genius in Austria invented the “non-postal”— cards, ones where you had to actually put the stamp on yourself. In a year, everyone was doing it.

Greetings from everywhere were being sent to friends and relatives around the world, often with the slightly passive-aggressive note “Wish you were here.” The advent of Facebook, Instagram, Snapchat, selfies and email sent actual paper postcards the way of dial telephones.

They’ve become collectibles.

But Salt Lake artist and filmmaker Trent Harris still prefers postcards. The big difference—he sends them to himself and he often draws them himself. So the image may not represent the town or beach or mountains where Trent’s been travelling. He may not have traveled anywhere, except in his head. Then again, head trips are some of the best trips of all.

“I always loved getting postcards,” says Harris. “ I loved the stamp, the address, the picture on the front. It takes time and thought to send someone a postcard. Texts and emails have no magic at all. A few years ago I realized that the best way to get a postcard was to send one to myself. Now I have a whole collection. It is a history of my thoughts.”

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Incredible Lot at Brighton Ski Resort

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. An Equal Opportunity Company. ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2019.

30

the hive / FITNESS

Spank That!

How FITNESS AND SPA TECH is bumping up our backsides.

T

BY JEN HILL

his is for those who like big butts, and let’s not lie—below-the-waist aesthetic has been set.

Think Kim, Beyonce and Lizzo. They are all onto something—a big, round and juicy something. If you’re not born with it, you can get it. From fitness apparel which encourages lift and volume, to booty-enhancing photo apps, let’s run through some options that aren’t invasive or dangerous. Fitness professionals with 1M+ followers are being worshipped like gurus as they bench press, bridge, lunge and squat and go after their butt-making magic. Today your gym coach experience is backed up by fit science—which any “can you feel it” Jane Fonda fan can appreciate.

Does my butt look big?

Apparel and fitness clothing lines have also joined in to get us to the gym, get us moving and look good during and afterwards. Albion Fit, a locally owned biz, brings couture to the gym and anywhere you care to look great and feel comfortable.

Albion’s Intention leggings will become your LBD of leggings, catering to any type of workout and adding flattering contour stitching.

Albion’s “magic bum pants” aka Jetsetters are drawstring joggers with tapered leg and gold-bling zippers.

albionfit.com Intention Compression Leggings ($98) Jetsetters ($88)

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Spa Rhea in Draper, has a non-invasive technology which claims to do the workout without working out. The claim is that one session triggers 20,000 muscle contractions, or the equivalent of 20,000 squats in one go (that’s impressive.) EMSculpt’s patented high-intensity focused electromagnetic current takes you past what voluntary muscles could ever do.

Placing my personal butt on the line, we put EMSculpt to the test. To track results Spa Rhea’s Master Esthetician, Katlin Black took pictures and measurements then proceeded to strap on electromagnetic paddles as I underwent four 30-minute buttzapping sessions. While not exactly painless, the current comes in waves and becomes more tolerable as you go. To relieve post-zap muscle soreness, intermittent tapping helps to release lactic acid build up.

Results? After the sessions, my follow up measurements were impressive, noticing gains in both lift (about an inch) and visible tightening. The best news is that clinical trials have shown that results continue for over a year.

And stepping into the gym for the real thing wouldn’t hurt either.

PHOTO ADAM FINKLE

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the hive / ARTISAN

A Sure Win RALPH WILKES loves footballs.

He doesn’t love football.

BY MARY BROWN MALOUF

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PHOTOS ADAM FINKLE

B

efore we even talk about that mahogany football, let’s get a definition straight: Ralph Wilkes is a woodworker, not a carpenter. “I started with straight carpentry at age 19. That means I was working on-site, building things. Now I’m a woodworker and I work in my own shop.” Wilkes creates fine cabinetry, entryways and stairwells, doing very custom woodworking for high-end homes.

The work involves a lot of artistry, a 3-D imagination.

He also, like we said, makes wood footballs.

Although he played football when he was younger, Wilkes is not a football fan. “I don’t watch TV—I think it’s a waste of time. When football is on TV, I go out to the shop and make a football.”

He’s made about 60 footballs over the years, often for auctions or charitable causes like KSL’s Footballs for Charity, some for corporate gifts—he’s made about 30 footballs for Nike to give as corporate awards—others for personal gifts, representing all kinds of teams and organizations. At auction, Wilkes’ footballs may go for $450. They’re made from laminates of mahogany, slightly hollowed out, and he’s worked on the finish until it’s almost exactly the color of a football. In total, it takes about 12 hours for him to complete a non-pigskin, stand included.

Right now, there is no Salt Lake magazine football team. But thanks to Ralph, we’ve got the ball.

“I love to do this,” Wilkes says about making footballs. “And there’s a need in this world for people who love what they do.”

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the hive / WELLNESS

Into the Woods Forget the bubbles, Take it to the MOUNTAINS. JEN HILL

“H Create a SIT SPOT Create a mini-forest bathing session for yourself. Visit an outdoor spot (a wild area or backyard will do), sit quietly and stay still so that birds and animals nearby can get past the initial alarm they feel with a human’s presence. Stay for 20 minutes, and practice two to three times a week.

Wasatch Forest Therapy Lissa Kennedy wasatchforesttherapy@ gmail.com wasatchforesttherapy.com

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ow are you?”

The common modern response to this daily question is alarming.

“Tired.”

“Busy.”

“Stressed.”

Well. Of course we are.

The environmental philosopher and early American advocate for the preservation of wilderness John Muir once said, “Wilderness is a necessity.” Few of us take that seriously. His simple directive to reverse the plague of modern-day stress and fatigue physical or emotional is often ignored.

But Japan and South Korea have been studying the benefits of wilderness therapy for decades, and practice what Muir preached.

Their belief that humans can benefit from wilderness has led to what they term, Shinrinyoku or “forest bathing”—to wash away the urban stress that accumulates on us like layers of patchy, dead skin.

Forests offer more than shade. Apparently, a 40-minute forest dip lowers cortisol, the human “flight and fight” hormone. In Japan, forest bathing is used as a form of preventative medicine. Scientists believe trees release organic phytochemical compounds which when picked up by humans relieve stress, improve immunity function and could possibly turn that frown upside down. We really do need to hug trees. Lucky for us, our mountain canyons are loaded with them. Wasatch Forest

Therapy was founded by Lissa Kennedy, a certified Nature and Forest Therapy Guide. She organizes public nature walks as a way to build connection and meet up with like-minded forest-loving folks. Her forest bathing sessions last for a few hours and unlike a typical canyon hike, you probably won’t break a sweat. This is a time to slow down and open up your senses.

Taking the Big Springs Hollow Trail, close to Provo, you follow Lissa’s lead. You match her pace and don’t walk past her on the trail. She asks you to stay silent while walking and encourages you to touch, stop, breathe deeply and smell your surroundings. She occasionally plays a soft melody with a wooden flute to call you back. At one point we were partnered: one person acting as “photographer” while another was the “camera.” Once positioned by the photographer, the camera was told to re-open their eyes, and the resulting “shot” was both surprising and fun.

Each forest therapy session ends with a tea ceremony. Lissa steeps indigenous fresh spruce needles infused with honey, and sets a tablecloth. The tea, warm and fragrant, was cupped in both hands tasted surprisingly light.

Returning home, cell reception returned along with all the hassles of regular life and its deadlines. Those didn’t disappear during my forest bathing session, but I left feeling better about my place on the planet. Making it a practice of getting back to nature may just bring us back—to a kinder, gentler and less jaded version of ourselves.

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the hive / SPORTS

TAILGATING of a different color REAL Salt Lake fans party harder

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course of 18 games, the enthusiasm and atmosphere at RSL tailgating builds—when the team is winning (as they have been)—to a happy frenzy. Supporters of The Claret and Cobalt welcome everyone ready to cheer on their team—it’s one big family. Check out pancake breakfasts for all at early games and local home brew tastings later in the day. Walk stall-to-stall for impromptu games of cornhole.

The best part comes at the apex of the whole bonanza—the RSL band marches through the lot and a scrum of supporters march along to cheers with horns, drums, and red and blue smoke grenades. Everyone joins the defining rally, the tailgate’s last hurrah before the march to the gates of the RioT, where they’ll cheer their eleven to victory.

The cutthroat MLS Western Conference only has seven points separating second and seventh place. In this tight spread, RSL has had a great year. TRAX (an amazing convenience for the inebriated) to the pre-game extravaganza of Utah’s other football.

Tailgate and cheer RealSLC to victory.

For their full game schedule, go to rsl.com

PHOTO MCKENZIE BURKART

T

ailgating is not news.

For decades, fans of American football have had a tradition of pregame partying: tailgating.

Every game day, August through November, in the VA parking lot near the University of Utah, cliques of hard-core Ute fans cook, eat and freeze their buns off while gripping koozie-wrapped light beer augmented by the occasional swig from a flask.

But down in Sandy, tailgating has grown up around a different kind of football, not the minor American game, but the most popular game in the world known (only in the U.S.) as soccer.

Fans of Utah’s Real Salt Lake, party hard and pre-game in a lot five minutes away from the RioT (Rio Tinto Stadium’s nickname.)

Major League Soccer’s season runs March through October—twice as long as NCAA football. The Real play 18 home games to the Utes’ seven.

That means more parties. Over the

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1

the hive / AT HOME

6 3

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It’s Green, Naturally More natural, more nurturing, more from-the-earth—when it comes to green, that’s what’s taking root in many of today’s most freshly styled spaces.

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BY BRAD MEE

Green beaded mirror, $1,754, Ward & Child—The Garden Store, SLC

Elyse armchair, $899, Crate & Barrel, Murray

Mercury glass Ranata lamp, $598, Root’d, Park City

Varese Parrot and Palm and Emerald pillows, $160 and $175 each, Glass House, SLC

Fabrics: 1. Chartreuse Prima Alpaca Stripe, Sandra Jordan 2. Cottage Twill Wool, Holland & Sherry 3. Tweed Forest Green Windowpane, Holland & Sherry 4. Olive Prima Alpaca, Sandra Jordan 5. Fruit, Morris & Co. 6. Grata Greenhouse Embossed Leather, Holland & Sherry 7. Perth Douglas Enhanced Grain Leather, Holland & Sherry 8. Golden West Kit Carson Distressed Leather, Holland & Sherry 9. Aux Folies Bergere, Vert Olive, Misia 10. Lime Prima Alpaca, Sandra Jordan 11. Eldorado, Vert Olive, Misia 12. Aime, Vert Olive, Misia 13. Arthur’s Seat, Casamance

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FEATURED FABRICS COURTESY OF JOHN BROOKS INC., SLC, PHOTO BY ADAM FINKLE

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the hive / EVENTS

Sip. Vote. Repeat.

FARM TO GLASS COCKTAIL CONTEST ALL MONTH LONG

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distilleries. The public is invited to taste the drinks, then vote online for their favorite.

At the end of September, we’ll count the votes and—what else—throw a cocktail party. The month’s winner will be announced at the Shakedown where guests can taste each competing drink, plus enjoy plenty of food, music and a chance to vote for the Cocktail of the Night. Don’t miss out. Cheers!

For more info, go to farmtoglassslc.com.

BLACK PEARL FROM RUTH’S CHRIS STEAK HOUSE • Kraken black spiced rum • Fee Brothers Black Wanut Bitters • Cardamom infused brown sugar syrup • Pernod mist • Flamed orange peel

PHOTO NATALIE SIMPSON

F

ive years ago, Salt Lake magazine held its first Farm to Glass Cocktail Contest. It featured five bartenders—then called mixologists.

Since then, the contest has become a fixture of the city’s dining calendar—it’s now a competition between even up to 18 bartenders. For the whole month of September, bars and restaurants will offer their own special cocktail using locally farmed ingredients and liquors from local

Tito’s Spiced Mule 1½ oz Tito’s Handmade Vodka 3 oz ginger beer 1 oz spiced apple cider Just add Tito’s Handmade Vodka, ginger beer, and spiced apple cider to a Tito’s Copper Mug. Garnish with a sprinkle of nutmeg and cinnamon.

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To subscribe go to utahstyleanddesign.com Enter code USDVIP upon checkout Or call 1-877-553-5363 Ext 233

45

the wasatch

back LIFE ON THE OTHER SIDE

MAIN STREET’S GONE TO THE DOGS

BY TONY GILL

PHOTO VISIT PARK CITY

G

et ready for HowlO-Ween. Park City’s absurdist tradition features extremelyproud dog owners and their thoroughly-humiliated hounds parading down Main Street on October 31. If you’re into celebrating Halloween in a more traditional manner, Main Street shops will be welcoming trick-or-treaters of the two-legged variety at 3 p.m. until the dog parade takes off from the top of Main down towards Heber Ave. at 5p.m. Dogs wishing to be part of the spectacle must be leashed so as to control their unruly owners.

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wasatch back

SISTER CITY Park City has a long-time but little known sibling— Courchevel, also a world-renowned ski resort town, is located in the French Alps and the two towns officially united in 1984. Their popular student exchange program has strengthened their ties, and municipal interaction helps each city with new ideas for solving mutual problems, like retaining small-town charm in the face of growing tourism.

Guess Who’s Back?

Talisker Club Embarks on New Phase and Returns to Main Street with COURCHEVEL. And members-only amenities, of course.

family-friendly outdoor park and pool complex, while the Tower Club at Empire Pass will feature a spa expansion and renovation. New real estate offerings will be available at both Tuhaye and Empire Pass, and for the first time Talisker Club will offer shared ownership opportunities, which could significantly broaden its customer base.

The Talisker moniker has a bit of complicated history in town—including a fraught stint while operating the Canyons Resort—which the modern incarnation of Talisker Club hopes to shed after being purchased by Georgia-based real estate firm Storied Development in early 2018. “We want to tell our story again,” Storied Development Partner Mark Enderle said during an interview at the Tuhaye Welcome Center. “Talisker Club is a living, breathing thing. We have more than 450 members who all understand we’re not on an island but are part of the fabric of this community.”

Naturally, the real estate expansion and new restaurant requires a workforce increase. Enderle didn’t provide specifics about how Talisker Club would help address the growing workforce shortage and dearth of affordable housing in Summit County, but he reiterated that Talisker Club had already met Park City’s affordable housing quota and pledged the company’s continued charitable efforts in the area.

“Nearly all of our staff live here in Park City, and they want to do the right thing for the community and the company,” Enderle articulated.

201 Heber Ave, mytaliskerclub.com

BY TONY GILL

Talisker Club is embarking on a multifaceted new phase in Park City. The public-facing centerpiece is a new restaurant, Courchevel, housed in the heart of Old Town in the historic Coal and Lumber building on Main Street. City regulations mandate the street level be available to the public, so the Courchevel restaurant and bar is the everyman’s slice of the Talisker Club lifestyle. Courchevel is both Talisker Club’s public-facing landmark and its yearround anchor to downtown Park City, though the downstairs lounge and patio is for members only.

Courchevel is only part of the new chapter.

Talisker Club is investing in new amenities across several properties. Tuhaye—which overlooks the Jordanelle Reservoir and is home to a Mark O’Meara signature golf course—will feature an expansive

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PHOTOS ADAM FINKLE

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Jason Glidden

THE RACE TO 800 Park City Pushes Ahead with AFFORDABLE Housing Projects

BY TONY GILL

PHOTO ADAM FINKLE

The Park City Municipal Corporation (PCMC) has taken on an unconventional role in combating the area’s affordable housing shortage. Rarely does the municipality itself act as the developer, but that’s just what the folks at City Hall are doing. “Overall, we’ve seen a lot of support for the city’s affordable housing efforts,” says

Park City’s Housing Development Manager Jason Glidden. “Reseeding the neighborhoods with full-time residents benefits a lot of aspects of the community.”

The city completed construction on four single-family units and four townhomes with the Woodside Phase I housing project earlier this summer and received final

authorization in June for another 52 affordable housing units and six market rate units with the Woodside Phase II project. It’s all part of the city’s push to deliver 800 affordable housing units by the end of 2026. To meet the ambitious goal, the city isn’t slowing development.

“It’s in our best interest to investigate all the property we own and run the planning out to see what makes sense,” Glidden explains.

To that end, the Planning Commission is currently exploring additional affordable housing projects. The Homestake project is a rental property proposal behind the Boneyard that’s in conceptual design. “Park City has a huge need for affordable rentals,” Glidden says. The lucrative vacation rental market has consumed much of the long-term rental inventory needed to house seasonal workers.

The city owns two parcels at 100 Marsac, comprising 2.1 acres which they’re hoping to develop into between 15 and 20 single family homes. The property was given to Park City when the site’s previous owner, Talisker, ran into secondary access and contaminated soil issues during the Master Plan Development Process. Talisker had slated the area for the development of workforce housing but faced some local opposition, just as PCMC does today.

The Planning Commission has repeatedly heard concerns and periodically faced appeals based on traffic, parking, density and property value issues. Certainly, some of the anxieties are validly founded, but others are likely rooted in thinly-veiled NIMBYism.

Nevertheless, the people at PCMC remain optimistic and undeterred. “You’ll never get everyone to agree, but overall people seem to be behind what we’re trying to do. We work really hard to keep our developments in line with what the neighborhoods look like and the zoning dictates. Just as with Woodside Phase I, I don’t think people would even be able to identify them as affordable units.”

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wasatch back

SISU Strong PERFORMANCE LAB TRAINING for Outdoor Adventure

BY TONY GILL

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 9

little beat up to adventure further and play outside more with the time they have.”

The goal of SISU Strong training isn’t to exhaust you. Andrews builds customized programs to add specific strength and stability, helping clients increase longevity and avoid injury when chasing their passions in the mountains. Members at Silver Mountain Sports Club & Spa can participate in Andrews’ mountain sports conditioning classes three days a week as part of the $77 per-month membership fee. Alternatively, Andrews can build a customized SISU Strong program to suit your goals and schedule starting at $200 per month.

In addition, you can train periodically with Andrews as your schedule allows and work on the rest at home with in-app video feedback.

I opted to experience the latter option first hand. During the 30-minute assessment with Andrews, he helped me understand how I fail to keep tension throughout my torso when fatigued, putting extra stress on my lumbar spine and aggravating my increasingly creaky back. He also taught me proper breathing techniques, which I wish I’d learned 34 years ago. Tying it together, he created a personalized training plan in the TrueCoach app, which included targeted exercises as well as video tutorials and feedback.

“Two to three days a week for 30 minutes is enough to perform better while optimizing training and recovery.

The entire objective is to help people do what they love,” Andrews says.

435-649-6670, sisustrong.com, silvermountainspa.com

There’s an App for That TrueCoach makes it easy to squeeze every ounce of fitness from your limited time.

Andrews creates a profile in the app, which delivers a detailed training program to your email inbox. Miss a day? TrueCoach keeps you honest with reminders if you fail to log your prescribed workout.

Andrews includes video tutorials that show exactly how to perform each movement, and you can upload a video of yourself so that Andrews can provide feedback on your form and progress.

PHOTO ADAM FINKLE

Deacon Andrews didn’t move to Park City to spend time in the gym. That may seem like an odd stance for a professional trainer and fitness coach, but it was the mountains that drew him in. “The gym is just a tool where we can practice perfect movement,” Andrews says. “Everything we experience outside is reactionary, and the gym helps us prepare for that.” Andrews runs SISU Strong, a specialized fitness program for mountain athletes, which is to say all of us who spend our free time biking and skiing around the Wasatch while we’re dodging work emails.

Andrews’ training methods are an amalgam of what he’s learned through a diverse background as an Army Veteran, a professional mix of martial artist and CrossFit coach. He’s trained elite mountain athletes—including Park City native Haley Batten, who recently won the under-23 UCI XC Mountain Bike World Cup in Nove Mesto in June—and brings the lessons he’s learned to train the rest of us. “Life can be hectic, so I want to help people train more efficiently,” Andrews explains. “I want to help the parents who have to pick up their kids every day and the 35-year-olds who work a lot and are a

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

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go

TRAVEL | OUTDOORS

Worth a Trip . . . . . . . . . 52 Outdoors . . . . . . . . . . . 62

Joshua Tree National Park

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worth a trip

Let your mind wander A trip to JOSHUA TREE fires the imagination

BY BRITT BROWN

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 9

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PHOTO JIM MCCRARY

Gram Parsons

After midnight on the morning of September 21st, 1973, a Cadillac hearse pulled off Twentynine Palms Highway, snaking its way up to a desolate pile of boulders known as Cap Rock. Two drunk men wearing rhinestone jackets and cowboy hats stumbled out, opened the back, and dragged a wooden casket down on to the moonlit sand. After a few moments communing with the corpse, one of the men began pouring gallon jugs of gasoline over the body—five in all—then stepped back and lit a match.

A passing park ranger noticed flames in the darkness and cruised over to investigate. With soft desert wind fanning the embers, the tableau he beheld stands as one of the strangest in the history of music: the charred remains of country-rock legend Gram Parsons, framed by blackened ash, identified only by a yellow metal ring emblazoned with a red stone, lying where the bones of his left hand used to be.

The bizarre story of Gram Parsons’ desert funeral (he had asked to be cremated at Joshua Tree) is just one of the legends that linger in the eerie, seductive wilderness of Joshua Tree, California. For centuries local Navajo attested to the existence of yee naagloshii, “he who walks on all fours,” also known as skinwalkers: medicine

men corrupted by power who disguise themselves as animals, casting curses on those they cross.

The Mojave version of Bigfoot: Yucca Man, a hairy, red-eyed, eight-foot humanoid is said to stalk the desert at night, raiding campsites and stinking like a dumpster. The mysterious “Iron Door Cave,” is claimed to be a desert dungeon hiding mining explosives, stolen gold, or a hideously deformed child.

Clearly, something about this land lends itself to otherworldly notions. Named after the stark Yucca brevifolias (which Mormon settlers called Joshua trees because their raised branches reminded them of a man praying to the sky, echoing the biblical story of Joshua) the region has bewitched generations of artists, drifters, speculators and tourists with its open horizons, surreal shadows, and psychedelic night skies.

Savvy Southern Californians have long known that the best part of Los Angeles is leaving it, but few Angeleno-adjacent destinations exude as alluring an aura as the alien deserts of Joshua Tree. There’s a magnetism to its emptiness that’s more easily felt than explained.

Joshua Tree isn’t a place one goes to do things, but a place to simply be.

All that’s changing, of course. The explosion of Airbnb has accelerated the influx of visitors and microvacationing couples, seeding a steady flowering of new businesses, cafes and Instagram-ready boutiques along the dusty strip of Twentynine Palms Highway that cuts through town. The desert is still the draw but its ancillary amenities are gradually catching up with the

times. You can have your out-of-body exhilaration as well as nice sheets.

Where you stay is everything in Joshua Tree, since you need shelter from the scorch, scorpions and ruggedly beautiful waterless expanse.

Not to worry: nearly half the homes are for rent so you can easily find a tastefully curated wild west abode any night of the week. Two of the most memorable are the Moonlight Mesa Hacienda and Tile House.

The former is a groovy 10 acre desert retreat at the base of a small mountain abutting government land, with no immediate neighbors, designed entirely in ochres, oranges, and paisley-patterned wallpaper—a 1970s décor fantasy elevated to time-travel extremes.

Even the TV is housed in a heavy wooden frame like a new episode of M*A*S*H is about to air. Tile House is the 20-year creation of photographer and artist Perry Hoffman, embellished with fluid multi-hued mosaics of ceramic fragments, found objects, and colored glass. The grounds are landscaped with painted and rusted curiosities scavenged from his travels and projects, providing an appropriately visionary backdrop for stargazing by the pit fire listening to thirsty coyotes.

For those drawn to more traditional lodging, the Joshua Tree Inn offers a range of historic options, including Room 8 where cosmic cowboy Gram Parsons famously died ($152 per night) as well “Donovan’s Suite,” where the “Mellow Yellow” troubadour frequently shacked with his muse ($206.)

During daylight hours not spent hiking in a sun hat across majestic arid plains or making the famous trek to 29 Palms Oasis (there are

S E P T / O C T 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

worth a trip

Tile House

Bob Carr’s Crsytal Cave

more than 29, actually) check out a range of curiosities. One of the most legendary is the Integratron, in nearby Landers, California. Selfdescribed as “a uniquely resonant tabernacle and energy machine sited on a powerful geomagnetic vortex in the magical Mojave Desert,” the building is the brainchild of the late aircraft mechanic-turnedUFO-ologist George Van Tassel, who constructed the space based on, among other things, the writings of Nikola Tesla and “telepathic directions from extraterrestrials.” Forty bucks gets you an hour-long sound bath of quartz crystal bowls, intended to induce relaxation and “waves of peace.” Needless to say, it’s a deeply chill scene.

Afterwards wander across

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the street and down one block to the Gubler Orchids greenhouse, a vast tropical oasis of floral rainbows, orchids and carnivorous plants run by a third generation Swiss family dynasty dating back to 1918.

Tours start every 30 minutes.

Only one rule: no sandals.

Back in the heart of town the Crochet Museum merits mention, both for the eclecticism of its contents and its kookily claustrophobic container: a converted Fotomat drive-thru kiosk. Founder Share Elf is an archetypal Southern California multihyphenate—singer-songwriterfashion designer-life coach-raw food chef and “maker of art from trash”—whose collection of toiler paper covered poodles gradually accrued to such size 10 years ago she was compelled

to open a public display space.

The museum has been widely featured on eccentric travel surveys and boasts regular visitors from all over the globe.

Fully free and conveniently next door to the Joshua Tree Saloon for a post-viewing beer.

If you want to mingle with true locals, however, cruise through the Sky Village Swap Meet open every weekend from dawn to two PM. Dubbed “the down-home people place,” it’s a fun, sun-bleached sea of stalls and folding tables full of junk, gems and mysterious desert refuse. Owner Bob Carr’s interests extend beyond the mercantile marketplace, though—in 2004 he began a creation called The Crystal Cave, fashioned from turquoise, amethyst, rose quartz, sea shells, crystals, glass, mirrors, paint and porcelain. It’s a miniature enclosed terrarium viewed through small circular windows, and oddly fascinating.

At some point you’ll get hungry. La Copine is pretty widely agreed upon as the best in the desert, though it’s closed all of July and August to dodge the peak heat. Dishes like melon gazpacho, avocado ceviche and a fancy BLT loaded with ramp jus, pea sprouts and pickles are as tasty as they are totally incongruous amidst such a barren landscape. Kitchen In The Desert draws on the owners’ Trinidadian family recipes.

Housed in a historic property built in 1947, and decorated with vintage mining equipment and murals, the restaurant serves a jumbled array of island-esque oasis food, from jerk chicken and shrimp and polenta to street corn, smoked cauliflower and fried Oreos.

But the most popular haunt is Pappy & Harriet’s in Pioneertown. Originally a “cantina” set for countless Hollywood westerns of the 1940s and 50s, in 1982 the space was converted into a festive family-oriented lunch and dinner spot known for Tex-Mex, barbecue and live music. These days it stays pretty packed with a melting pot of tourists, bikers and indie rockers, hosting several shows a week alongside a full bar and bustling menu of nachos, chili, Joshuburgers and beyond.

Leaving the place late on a weekend you can step out a bit into the darkness and see a smeared swath of the Milky Way trailing across into the horizon.

Where you ride next is up to you.

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PHOTO SAMIR S. PATEL/ATLAS OBSCURA

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SNOWPINE LODGE Discover a superior mountain experience at Snowpine Lodge, Alta’s finest year-round luxury hotel. Nestled in Utah’s Wasatch mountains, the Snowpine provides guests with a superior alpine experience boasting brand new accommodations and facilities, while offering unrivaled access to the world’s best mountain recreation. From rejuvenating spa treatments and gourmet cuisine to outdoor recreation and time well-spent with family, Snowpine Lodge offers something for everyone.

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Offering a range of soothing massages and replenishing facials, Stillwell Spa’s menu is designed to pamper your body and nourish your soul. After a treatment, soothe your muscles in the indoor grotto and unwind in the steam room and sauna before putting your feet up in the relaxation room.

There is no better way to end a day of mountain adventures than an evening at Stillwell Spa.

OUTDOOR RECREATION AND ACTIVITIES

Mountain adventures abound just outside Snowpine’s doors. The hotel offers direct access to hiking, mountain biking, and wildlife adventures including guided birding tours and spotting wildflower blooms, while activities such as rock climbing and fly-fishing can also be arranged.

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With a bustling game room to a slopeside outdoor swimming pool, families will find something for everyone to enjoy. Pull up a chair in the theater room and catch the big game or movie, or visit the Kids’ Zone, where little ones can explore and unleash their creativity.

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SWEN’S RESTAURANT

Serving up delicious food and wine pairings with stunning views to match, Swen’s offers the ideal mountaindining experience. With a bustling open kitchen, family and communal seating, and a sophisticated menu featuring globally-inspired, regionallysourced cuisine, Swen’s strikes the perfect balance between casual and fine dining.

10420 Little Cottonwood Canyon Rd. Alta, Utah | 801.742.2000 | snowpine.com

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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.

SAGESTONE SPA & SALON

Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa custom-blends indigenous desert botanicals, local honey and mineralrich 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 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 pair perfectly with Canyon Breeze’s elegant menu.

OUTDOOR RECREATION ACTIVITIES

Open your guestroom door to a hiker’s paradise. The resort offers daily guided hikes right in our own backyard, customized treks to Zion and Bryce Canyon National Parks, and E-bike adventures through Snow Canyon’s red sandstone. Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

WELLNESS PROGRAMS & ACTIVITIES

Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and yoga, to meditation workshops and Personal Discovery retreats that allow you connect with your spiritual and emotional needs. No matter what your age or ability, we have a class you’ll love.

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ALASKAN INN & SPA Nestled on the banks of the Ogden River among deep wooded forests, snow capped mountains and majestic cliffs is the Alaskan Inn. Beautiful Ogden Canyon brings to mind the scenery of Alaska itself. The Alaskan Inn features 22 Alaskan inspired themed suites and private cabins. Our secluded boutique hotel is situated northeast of Ogden City, and less than 20 minutes from Snowbasin and Powder Mountain ski resorts, and about 3 miles from Pineview Reservoir.

ROMANCE

Indulge in a romantic getaway in the heart of the Ogden Canyon. Add one of our romance packages to your reservation, and our Concierge will help you create a truly memorable experience. A chilled bottle of sparkling cider and house-made chocolate dipped strawberries await you in your elegant guest room or cabin. The romance continues with rose petals and tea light candles to help set the mood. Relax in your room’s two person luxury jetted tub.

In the morning, enjoy a complimentary breakfast for two delivered directly to your door. Additionally, our Concierge will arrange everything from dining reservations to an in-house couples massage upon request.

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Stroll down the tranquil pathway between our guest cabins to arrive at the spa at Alaskan Inn where we are pleased to offer single and couples massages as well as facials and body treatments.

ADVENTURE

Adventure awaits in the Ogden Canyon. Enjoy fly fishing in our own backyard on the Ogden River. Some of Utah’s most beautiful hiking and biking trails are only minutes away. Just up the Canyon, Pineview Reservoir has an array of activities, including boating, water skiing, wake boarding, sandy beaches and so much more family fun! During the winter months enjoy the “Greatest Snow on Earth” at one of the three ski resorts located within the Ogden Valley.

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Each guest room offers a unique design and is appointed with a two person luxury jetted tub, in-room coffee, and plush guest robes.

Chilled cider and artisan chocolates are complimentary and await you in your room upon check in. Desserts and Coffee are available for in room or lobby service. Enjoy ping pong, shuffleboard and table games in our newly designed game room. The majestic view in our outdoor plaza makes it a lovely place to enjoy the outdoors, have a picnic, or host an event or wedding.

435 Ogden Canyon, Ogden, UT | 801.621.8600 | alaskaninn.com

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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, a self-guided Foodie Trek and Signature Products Tour, and fantastic performing and fine arts. It’s affordable and unforgettable.

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. Enjoy the gardeners market every Saturday morning at the historic courthouse now through mid-October.

Logan and the surrounding mountains pop with crimson, orange and yellow from mid-September to mid-October. Hike in fall splendor in the Wasatch Cache National Forest, just 10 minutes from downtown. Get lost in two giant corn mazes and step back in time at the American West Heritage Center’s Fall Harvest Festival.

That’s where you can experience the true Old West and history comes alive. Explore the Mountain Man camp, pioneer settlements and a 1917 working farm. Their fun Fall Harvest Festival on Oct.18-19 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.

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 Foodie Trek and Signature Products Tour. Visit our food production facilities for famous cheese, ice cream, Caffé 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 year-round. Ticket prices are unbelievably affordable and the performances are brilliant.

Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 84321 | explorelogan.com | 800-882-4433

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outdoors

TRIPLEDOG DARE FIRST-TIMERS’ GUIDE to canyoneering, whitewater and other desert hoopla

BY JEN HILL

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thus far, what’s next?

When faced with a chance to descend via rope into a canyon, to take on some white water, or a drive around desert red rocks in a Hummer-led expedition, would you?

To sweeten the pot, you don’t have to bring a thing, the people in charge totally know what they are doing. No experience—no problem. The team has the gear, the rafts, ropes, harnesses and helmets and the confidence you don’t.

They do the actual heavy lifting and planning and all you’ve got to do is sign a release form and show up. It’s not without risks. You could decline such an offer with dignity. But an opportunity to belay down the Medieval Chamber, a 60 m (197 ft.) canyon wall doesn’t come along every day.

For the lucky 3.2 million of us who live in Utah, recreational possibilities are one of our most natural of resources. This year I turned 50—the big effing-lucky and privileged five-zero. As an in-office editor, I love my job.

But a writer can’t write about something unless she does it.

That said—as an outdoor recreation novice, this story is

PHOTO JEN HILL

We survived 2019

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pure canyon stream—avoid the poison oak—and get set to be amazed while watching the others who follow you.

PHOTO JEN HILL

HUMMER SUNSET SAFARI

about a first timer’s attempt at something adventurous—by one who is embarrassed to admit it. On the scale of risk taking, I’ve raised five children (that’s brave, isn’t it?), always wear a safety belt and stop myself from drinking after half a beer (responsible too.)

When sharing adventure plans, others simply LOVE to chime in with a horror story.

From the bartender at Buffalo Wild Wings: “The scariest part about canyoneering is at the very start, when you fall back off the edge of the cliff— you know—until the harness catches you.” Or, from a fellow SLmag writer, who casually mentions that a friend almost got killed while riding the “Daily” on the Colorado river. His advice?

“Pay attention and do exactly what they tell you to do.”

CANYONEERING

What is canyoneering? While the term sounds pretty innocuous, don’t be fooled— this ain’t for the light of heart adventurer. That said, you don’t have to have any climbing experience or be in great physical shape to do this—you just need to be with folks who are. And our guides were on point, both Brian and Robert were good enough to set us up with helmets and harnesses at the top of tall red cliffs and convince us all to walk backwards off of them.

Surprises for a newbie? The heat generated by the ropes and the belay device itself was impressive; wearing

gloves to protect your hands is a must. A pleasant surprise was how physically easy it really is and how much control you do have. Your right arm holding the rope controls how fast you go and just swinging it behind your back stops your movement completely. When you push back or jump off the wall, it feels like swinging.

As Robert told me on my second rapel next to Morning Glory, a 243-foot long natural bridge, “If you don’t look down, you’ll regret it.” And looking down while rapelling is a trip. At the bottom of the canyon, you gain another perspective when looking back up.

Landing is the bliss point.

It’s time to take a chill and fill up your water bottle from a

Don’t buy that military combat story—surely desert red rock expeditions were what Hummers were really made for. It’s so much better than any roller coaster. A Hummer can easily take you to high and remote places that you would never expect.

Mike, our driver, first de-pressurized the tires to make them ready. We ascend up a narrow rock hill—with no guard rails on either side, and going relatively quickly.

When we drove uphill, we faced the sky and when we went downward, we were practically standing on our feet. We took breaks, carefully stepping down from the Hummer and taking in high views of colorful distant mesas, Arches, the la Sals and the Colorado at sunset.

COLORADO RIVER RAFTING Before you ever step foot on a raft, the life vest comes on. As

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outdoors

Naomi, a young and spirited rafting guide, trained us on paddling basics and applauded our efforts while going through a series of 2/3 scale rapids, Cloudburst being the most gnarly (and fun) among them.

Prior to entering a rapid, we were instructed to place both feet into something secure and to keep paddling—she assured us that a strong paddle would keep us inside the boat. And luckily, it did.

Although we shivered most of our day (bring a windbreaker) on the river, it was outstanding and we’re already aching to go back.

Moab Adventure Center 225 S. Main St., Moab, UT 866-904-1163 moabadventurecenter.com

A-GLAMPING WE MUST GO. New to adventuring, we didn’t have full camping equipment and craved showers at the end of the day. Our solution was glamping, where our walk-in tent was already set up for us.

A log-framed bed was freshly made with clean sheets. We could order take-out from our tent (Bangkok House Too makes a mean Pad Thai).

Glamping, roughin’ it at it’s best.

Our choice was Up the Creek Campground just off Main Street in Moab— close to everything

and yet peaceful, shaded by large trees and situated next to a stream. With restaurants, shopping and trails within walking or biking distance, you never have to use your car. If you have a tent, they’ve got space for you too. At each site is a picnic table with access to communal propane grills, but sorry folks, no campfires or dogs are allowed.

Up the Creek Campground P.O. Box 285, Moab, UT 435-260-1888 moabupthecreek.com

PHOTO JEN HILL

one guide said as he was tightening my straps, “If you can’t breathe, you can’t drown.”

Then came the lecture from a river guide, “In case someone were to fall out of the boat, because of noise, we rely on hand signals to communicate.”

A tap on the head means you’re okay, like, “You might be cold and miss your mom, or want to get out of the water, but you’re okay.” An arm extended out to the side however indicates an emergency and as an added nicety, the river guides are all certified in swift water rescue.

The morning was colder than usual and the wind was high as we set out for a full day of white water rafting. We were prepared for a sunburn, we were prepared to get wet, but we weren’t prepared for wind.

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 9

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MAKE

SALT LAKE

SALT LAKE CITY’S RED-HEADED STEPSISTER COMES INTO IT’S OWN.

BY JEN HILL PHOTOS BY ADAM FINKLE

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balls to determine who would be drafted for Vietnam. “It scared the hell out of us,” he recalls. Sanders was spared, but remembers, “Some ended up in Canada, while others went to fight.”

initiative to make this possible. It failed by a handful of votes. Four years later, they issued a second bond, this time to purchase land for a city park. It failed again.

Instead, against strong

Enjoy the view. By streetcar, bike or foot, the S-Line and Parley’s Trail offer an alternative route to neighboring Sugar House.

Some may carry a sentimental attachment to the now-demolished South Salt Lake landmark, Granite High School building. Others, like Ken Sanders, owner of Ken Sanders Rare Books, class of ’70, saw its exit quite differently: “Give me the match.”

“It was old when we attended,” Ken explains. “They were actually tearing down parts of the high school while I was a student in the late ’60s.” Granite student Sanders recalls standing with fellow classmates as President Richard Nixon selected numbered ping-pong

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The school boasts other notable alumni such as Ed Catmull, president of Pixar, prominent church leaders like Neal Maxwell, Super Bowl XII’s Golden Richards, and BYU’s LaVell Edwards. But there’s no room for sentiment in the march of development.

With the old Granite building gone, 27 prime acres became available and zoned for single residential units.

There was an attempt to mitigate the loss of the school with a community recreation center. The city launched a $25 million dollar bond

opposition from SoSL’s mayor and surrounding residents, those running against her and some city council members were pushing for a new power shopping center.

Some candidates were meeting up with business developers with big pockets and forming alliances, and the Granite High School Legacy Walmart was becoming a possibility.

The fight for the future of South Salt Lake was on.

And it continues.

Why such a fuss? We’re talking about South Salt Lake.

South Salt Lake City’s downside: its rep.

South Salt Lake’s‘s crime rate, 88 per 1,000 residents, is considered one of the highest in America according to neighborhoodscout.com.

Those numbers don’t help SoSL’s reputation. “Regardless of whether South Salt Lake does well or poorly compared to all other cities and towns of all sizes in the US, compared to places with a similar population, it fares badly,” the site gloomily reports.

According to cityrating.com, “The violent crime rate for South Salt Lake in 2016 was higher than the national rate average by 106 percent.”

Yikes. But wait. Really?

You’ve lived in SoSL for years and have never had issues. If this is true—why are these numbers so high?

Ken “give me a match” Sanders, growing up in South Salt Lake some 60 years ago, claims he never felt unsafe.

He remembers the town knitted together with several small mom and pop grocery and drug stores which over the years have slowly disappeared. As a youngster, Ken recalls being able to roam without supervision, spending Saturdays shopping for comic books and candy.

Sanders did notice a change when the high school boundaries were re-drawn, and a portion of SoSL’s east side students were sent to attend Cottonwood High School. Granite High School was diverse by Salt Lake standards, Sanders said, and losing its mostly white east side students made the student population lopsided .

And a high percentage of

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Inside Level Crossing Brewery, co-owners Katie Flanagan, Mark Medura and Chris Detrick

SoSL was and is industrial space. After business hours, vacated spaces open up possibilities for trouble: arson, theft, vandalism and other types of evening mischief.

“My neighbors have had to deal with vandalism, I’ve been finding remnants of food wrappers in my backyard for a while,” reports South Salt Lake resident, Ellen Zinn. And while she hasn’t encountered much difficulty, she notes that as an area zoned for residential and business, the “community has many homeless people around.”

South Salt Lake’s intergenerational poverty issues have been linked to the fact that 37 percent of its population is foreign-born. In 2009, 23 percent of residents, concentrated among young families, lived 200 percent below the federal poverty threshold. Ninety-two percent of elementary students take advantage of free and reduced lunch programs.

So then, what’s so great about South Salt Lake?

Despite those dismal statistics, outsiders are seeing something valuable now that a lot of locals never did. With demand for land and prices skyrocketing all around the valley, developers are foaming at the mouth for land to accommodate—and profit from—the influx of population.

While some may wish they could somehow wipe the slate—meaning, most of State Street—clean, what still remains is its history. So take note.

While we are all shaking our heads about what has happened to mess up Sugar House, a formerly treasured part of a town because of its walkability and uniqueness, SoSL could be headed for the same trafficjammed, bland fate.

Incorporated as a city in 1938, South Salt Lake is made up of seven (very flat) square miles, from 21st to 39th South, and running west of 500 and 700 East to the Jordan River.

You’ve probably driven through at least once today— just under a half-million cars do—on either State Street, I-15, I-80 or along 21st South. SoSL is highly accessible. All major transportation hubs intersect here, including TRAX, S-Line and Parley’s Trail, making it desirable for businesses as well as for those who live here.

You’ve got multiple ways to get around the valley—an easy hop to the airport or a quick train to downtown.

The city’s closest neighbors include Salt Lake, Sugar House, West Valley City and Millcreek. Driving past and looking south of I-80, you can see SoSL’s landmark water tower. That’s Horton, built in the 1940s—the city’s name painted on it is now faded and almost unrecognizable.

Adding to its attraction, SoSL recently amended its liquor laws, easing zoning restrictions and welcoming a larger number of local evening establishments. With its new

friendliness to booze, the city hopes to improve its vibe while attracting more entertainment and nightlife centered around restaurants and music.

The bait has worked—newly opened Level Crossing Brewery and several other craft beer and distillery establishments have opened in SoSL. Obtaining liquor licenses in Utah can be a famously tedious and timeconsuming process. Level Crossing co-owner Katie Flanagan acknowledges how SoSL’s support, including its attendance at license approval meetings, made a huge difference in expediting the entire headache of a process.

People First

The city’s first female mayor, Cherie (pronounced /sher-ee/ and if you say “Cherry” she’ll correct you) Wood took office 10 years ago. As a third generation resident of the city, the mayor attended SoSL public schools, is a graduate of the former Granite High School and also resides next to it.

Taking a job with the city at the age of 19, she kept tabs on her home while she was earning degrees and creating her family. Mayor Wood is invested in SoSL, and has high hopes to attract the right types of businesses to the area, while prioritizing people over profit.

Eight years ago the mayor, along with other government leaders, toured a program for children in Harlem and, seeing what was possible, was convinced a similar program would work in SoSL. Mayor Wood came home and founded Promise SSL, an after-school program which became a city department in 2014. Currently, Promise SSL operates 14

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Standing at 162 feet, Horton, named after its founder, Horace Ebenezer Horton, who was the owner of Chicago Bridge and Iron Company. Built in 1949 and is turning 70 this year, it was the first of its kind both in its design and function.

While many South Salt Lake lots have water rights and wells in their backyards, Horton held water for 40 years and is considered a symbol of the city.

The water tower now marks SoSL’s Creative Industries Zone, a new area designated to open up affordable business and retail spaces.

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after-school neighborhood centers offering students homework assistance and activities, including dinner and transportation home. It’s in the little details, like making sure they get help with their schoolwork and have a fun, safe place to hang out before returning home that is making a huge impact not just on students, but their families and the city. And the kids are actually attending these programs—not ditching.

Since 2011, SoSL’s average graduation rates for low-income families have climbed to 68 from 58 percent, and the number of those without health insurance has been cut in half. Since the establishment of Promise SSL, crime is down 32 percent and youth crime is down 64 percent between the hours of 3-6 p.m. (the times between when school gets out to when parents actually get off of work). Without question, these statistics reflect more than numbers, and demonstrate what an invested city government can do for its own. For example, Promise SSL stepped in to provide transportation after school, making it possible for students to attend activities like soccer and join the Cottonwood High School Robotics Team (13 of whom are refugee students.)

What’s the future of SoSL?

The rebuilding phase started with the creation of a 235-acre mixed residential/business new downtown area, on State Street, I-15, I-80 and 21st South.

This quadrant has been a major focal point, including the new Parley’s Trail (both a pedestrian and cyclist pathway) and the UTA’s Streetcar S-Line, Central City Station. Along with transit lines came the opening of WinCo

Foods grocery store in 2018, followed by both the Ritz classic bowling apartments and Liberty Crossing Townhomes.

Yet again, once leveled, the huge area was claimed, divided, sub-divided and built up lickity-split by developers: the grocery store, parking lot, townhouses, a large multi-unit business center and a credit union. With the S-Line running down the middle and new structures rising on both sides, a once empty space is now crowded.

Residents notice the fast pace of what’s going on around them.

“It’s concerning how the shock

THERE IS NO POWER FOR CHANGE GREATER THAN A COMMUNITY DISCOVERING WHAT IT CARES ABOUT. –CHERIE WOOD QUOTING AUTHOR MARGARET WHEATLEY

of increased density is going to be absorbed into our smaller, neighboring streets,” says SoSL resident, Ellen Zinn. She wonders how it will impact traffic, on- and off-ramps onto highways, and whether the area has enough grocery stores, libraries and parks, to meet the demands of the population increase. She asks, “Who holds the highest priority?

Residents or developers?”

Just look at Sugar House, once so quaint and lovable. While financially more profitable, this area is an example of a place being developed without a

coherent plan. Things got torn down and up it went, the skyline, the prices, the middle finger. The UTA’s S-Line stops at Fairmont, Parley’s Trail is disconnected and gets lost between stopping points.

Bicycle paths and walkways are tight and inconsistent.

Mayor Cherie Wood and city planners are working hard to avoid the same type of development “glop” from occurring, but it already is happening. City planners conducted research visiting cities like Austin, Texas and asking other city leaders the smart types of questions you would hope they would ask like, “What would you do differently?”

One bit of advice they received and followed: Add a grocery store first. Until recently, Ream’s on State and a few convenience stores made SoSL a food desert.

The Mayor says that it took some convincing before WinCo agreed to build their store in the Central Pointe S-Line neighborhood, adding to a growing number of food stores including the Chinatown Supermarket (State Street), Tenoch Market (33rd South) and the New Roots refugee-supported Sunnyvale Farmers Market.

Why build up a space that is going to be torn down or unusable in 20 years? According to Wood, the lifespan of the average shopping center is 20 years.

However, when built near transit, a grocery store and a residential area, that number jumps to 50 years. Adding murals and art to an urban area is another way to enhance the value and the longevity of developments.

Along with building, South Salt Lake is paying attention to decay, operating on the principle of “the broken window effect.” If a window is broken and not quickly

71 MAYOR CHERIE WOOD Third-generation resident Wood started working for the city at the age of 19 and took on different roles with the city earning a college degree along the way. After visiting an after school program in Harlem, she was inspired to build a similar program, Promise SSL, to support students and the community—the data to prove its value and smiles on the kids faces don’t lie. With rapid growth and city development, she doesn’t want to forget those who live here. As a mother of three boys, she loves to ride bikes and conducts regular community bike strolls along the Jordan Trail (come join her.)

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A squid has 10 legs, an octopus has 8—both are found in Dan Toro’s Mural at SaltFire Brewing Co., 2199 S. West Temple

Home of the Farmers? Former Granite High School will be the home of a Salt Lake County Library (and a lot of townhomes).

repaired, someone may walk past, notice the damage and throw another rock, break another window and so on. SoSL along with the city planners and its police department are working together to stop this kind of vicious cycle of decline.

SoSL’s Community Connection program strategically selects residents and areas around town that are in need of some assistance—a fence repair here, yard work or a new roof there. Its Good Landlord Program provides incentives to landlords and encourages good renting policies. “Bowling with a Cop” and “Coffee with a Cop” programs encourage both youth and residents to get to know the police, and discover that they are people too, who also like to bowl and drink coffee. The fixed window effect can also expand its influence outward,

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and these are the hopes to make SoSL a little nicer and yes, a safer place to live.

But the struggle between residents and developers continues. Going back to the old Granite High School, if the original bonds had passed, the lot would have become a park, or a much-needed recreation center.

Instead, the Granite School District ended up selling the whole enchilada, all of its 27 acres, to developers. And without fail, gridlock followed.

One half of the property was built up into single residential units and developer Wasatch Residential Group saw an opportunity to make more money with the last 11 acres.

We’ll call it the County Library Hostage Crisis. It went like this: We (the developers) will sell five acres back to the county for a library if the city

agrees to rezone and allow us to pack in 100+ densely spaced townhomes. You may think that the term hostage seems harsh—it really isn’t. According to Director of SLC County Library, Jim Cooper, until just a few months ago the county was about to give up on the location for its new county library Without the new zoning approval the Granite lot could have been another subdivision.

Or worse, a Walmart.

Staying true to her vision for building a better city, Mayor Wood and enough city council members insisted on offering something more sustainable than just a power shopping center. In her words, “We owe that to our residents, to somehow mitigate the impact of development in our community.”

The projected 30,000 sq. ft. county library space will include an outdoor amphitheater and walkway. Wishing to preserve some of the aspects from the Granite HS, the new library plans to display the school’s director “rock” (guessing it’s granite) and the former school seal, both to be placed outside.

SLC County Library Director Jim Cooper, says, “It is anticipated that the new County Library at Granite would welcome 600-800 visitors per

day. The County Library provides a variety of programs and services to the public—from early learning, entertainment activities, lifelong learning, digital literacy, robotics, family game nights, financial education and 3D printing.”

With the increase of new businesses and residents, the city’s tax income will increase and become available for infrastructure and government agencies (police, fire department, programs like Promise SSL and community arts funding). But Wood gives us a quick lesson in city government, “A city council is the governing arm of the city,” like the legislative branch, and as the executive, “the mayor serves to enforce what is allowed by the council.” To ensure proper representation, it’s crucial for residents to keep up with the city council meetings and find out how what their council members are supporting—or not.

What seems inevitable is the need for a strong police and fire department to keep up with the increase in population—earlier this spring, the Mayor proposed a 31 percent property tax hike to the City Council to help keep up with wage increases and upsizing. With no reported city property tax increase since 2006, the average cost to residents will be $71 per year.

It’s going to take a team of passionate and informed leaders and members of the community, like the Mayor, Ken, and Ellen to keep things moving. Building a community is not about just what leaders want. Residents need to speak up.

SHAREN HAURI It takes a village to raise a city. Something unique and inspiring is happening and the women in charge have something to do with it. More than ever, women who are strong, smart and competent need to take the lead. In 2018, a social media blitz ensued after a warranted payincrease was voted down for Mayor Wood. In response, a city council member, Sharla Bynum wished to open up a discussion, pointing out that in similar cities, local male mayors on average received both higher salaries and regular pay increases. The immediate backlash from several male city council members was both transparent and so back to the 1960’s.

From taking the lead in city government to dropping down with the kids at Woodrow Wilson Elementary— word up! to the women who are getting it done on the south side.

LESLY ALLEN

Executive Director SoSL Arts Council With a degree in Community Leadership and a love for working with disadvantaged populations and youth, Allen is the tour de force behind SoSL’s Mural Fest, along with the Utah Arts Alliance and acclaimed artists who have created 10 murals in SoSL’s Creative Industries Zone. Artist murals display a wide range of styles and themes which brighten many notso-vibrant cinder brick facades, sometimes deterring graffiti, sometimes not. To view these works of public art, walk along West Temple or Parley’s trail.

KELLI MERANDA

SoSL Urban Design Director Passionate about cities and wild spaces, she found both in Utah.

Sharen has planned and designed public projects of all scales. As the Urban Design Director for the last eight years, she has helped the community envision its leap from an inner-ring suburb to a walkable, urban neighborhood. With a B.A. in Architectural Design from the University of Utah and a Masters of Landscape Architecture from Utah State, Hauri moved to Utah 20 years ago for the mountains and stayed to raise a family in what is finally becoming “a real city.”

SHARLA BYNUM

BONNIE OWENS

EMILY SAMUEL

City Council for District 3 She got some backlash for pointing out a possible gender bias issue following a denied pay raise for the Mayor after serving for eight years.

Sharla’s full-time career is as an educator, teaching at Roosevelt Elementary 1-3 grades—she was approached by the Mayor to run for City Council (and is in her second term.) Sharla inspires by her ability to lead and call out the elephant in the city council room when she sees it.

Promise SSL, Deputy Director Meeting up with Bonnie as the kids gather in the cafeteria at Woodrow Wilson Elementary, one thing stands out—how much they love her. With big smiles, they run up to greet her. The Promise SSL after school program provides snacks, homework help and activities for children around the city and extends through the summer. Staff and volunteers from Westminster provide a safe, caring environment; the positive impact is very clear.

Promise SSL, Director With a background in community recreation, she’s been working with Promise SSL since its start in 2011.

Meranda now oversees 14 school and neighborhood after-school centers serving SoSL youth. Seeing things run full circle is the most rewarding part of her job—those students who have participated in the program, graduated and gone on to earn degrees are now coming back to Promise SSL as employees and giving back to the community.

Meranda is excited to announce the opening of the new Best Buy Teen Tech Center, opening this fall at the Columbus Center.

Administration Assistant, SoSL Fire Department Prior to her employment with the SSLFD, Emily worked in numerous administrative positions, including a retail business, owning a real estate team and leading a telecom company. Along with keeping up with a rowdy bunch of fire fighters, she also works along side her husband as the co-owner of Z Nectar Craft Beverages—perhaps you’ve tasted their iced teas at the Farmers’ Market?

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COME FOR THE SKIING. STAY FOR THE SKIING. LEE COHEN SAM COHEN

S I N C E 19 3 8

PHOTO CREDIT TK

PHOTO ADAM FINKLE

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Our Mountains

The Wasatch is the heart and soul and backbone of Salt Lake City.

The rugged range forms the backdrop for our city—we see it every day.

These mountains are our fortress and our playground—they define our home, our lifestyle and our conscience. Know them by their names.

NAMED: MOUNT OLYMPUS, because every range has a Mt. Olympus, right?

ABOUT: Mount Olympus’ elevation is only 9,026 feet above sea level, but its profile dominates the Salt Lake City skyline and captured the early settlers’ imagination, who, perhaps lacking actual imagination, named it Olympus after the mythical home of the ancient Greek gods—Zeus and the gang. Because of its imposing presence on the Wasatch and its easy-to-access trailhead along Wasatch Boulevard it is perhaps the most-climbed peak in the range, and, we think, a litmus test for new Salt Lakers. We won’t believe you really live here until you’ve scaled its heights. Think of it as hazing.

CONQUER: This strenuous (really) and heavily trafficked hike is a 6.3-mile out-and-back featuring a river and and constant views of the valley below as you ascend. And you can bring your dog. But be warned, the trail is mostly exposed, hot and dry (avoid during peak summer) and the final ascent is as unrelenting as the will of Zeus.

NAMED: TWIN PEAKS (BROADS FORK SIDE) There are actually two sets of Twin Peaks in the Wasatch. These are the “Broads Fork” Twin Peaks, overlooking the Salt Lake Valley.

ABOUT: “Broads Fork” Twin Peaks are 11,330 feet tall, the second highest in Salt Lake County.

Standing atop either you can see the other.

CONQUER: The trail to the top is a 10.5-mile-out-andback beginning near Salt Lake City in Big Cottonwood Canyon. It’s not an easy hike but the views are worth it, especially for birders from June to September.

THE TWIN OF TWINS PEAK (AMERICAN FORK SIDE) ILLUSTRATION BY JAROM WEST

NAMED: BEN LOMOND, north of Ogden, was named after the mountain Ben Lomond in the Scottish Highlands because early settler Mary Wilson Montgomery thought the mountain range resembled the Munro, Scottish “mountains,” which are a meh 3,000 feet above sea level. Our Ben Lomond is 9,716 feet high.

ABOUT: They say the Paramount Pictures logo, known as Majestic Mountain, was modeled after Ben Lomond. Supposedly William W. Hodkinson, the founder of Paramount and a native of the Ogden area, drew the pyramidshaped peak on a napkin during a meeting in 1914. The napkin is lost so we’ll just go with it.

CONQUER: Four different trailheads to the north, south, and east of Ben Lomond’s base, lead to the summit. The standard route ascends gradually from the North Ogden Divide trailhead. The most popular route starts from Willard Basin to the north. This is the shortest and easiest way to climb the mountain but requires a long drive on dirt roads south of Mantua. This route goes to the top of Willard Peak and then traverses the ridge over Ben Lomond. You’ll be able to bag two peaks in one day!

11,330 feet 9,716 feet

BEN LOMOND

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9,026 feet

MT. OLYMPUS

TWINS PEAK (BOARDS FORK SIDE)

77 NAMED: MOUNT TIMPANOGOS, a word

NAMED: LONE PEAK OR PFEIFFERHORN LONE PEAK and recorded as “Little Matterhorn” on USGS maps. Pfeifferhorn’s name comes from Chuck Pfeiffer, a local climber who was leader of the Wasatch Club.

ABOUT: East of Salt Lake City and visible from North Salt Lake to Provo. It rises sharply from the valley floor to its peak over 11,000 feet, making it a hard climb to the summit, but easily accessible.

CONQUER: The steep granite cirque provides climbs ranging from Class-3 scrambles to difficult 5.10s under the Yosemite Decimal System. Its access, proximity to alpine lakes and short (but steep) trail make it a popular hike year-round. The easiest route involves moderately steep hiking and a short scramble. It offers panoramic views from the summit and sometimes mountain goats can be seen above upper Red Pine Lake below.

supposedly from the Timpanogots tribe which translates as “rock” (tumpi-) and “water mouth” or “canyon” (pano.) Locals just call her “Timp.” Because the mountain’s profile looks (vaguely) like a reclining woman, legends abound about the tragic death of an Indian maiden and a starcrossed brave, yada, yada, yada. (See page 82 for the tale.)

ABOUT: Timp is the second highest in the Wasatch, peaking at 11,720 feet. The north end of the mountain is home to Timpanogos Cave National Monument with ranger-guided cave tours daily.

During the warmer months, at Timpanogos Glacier, a rocky lump found on that may have patches of snow all year, you can hear water running under the rocks and Emerald Lake, at the bottom of the cirque, often turns blue indicating that the glacier is probably still moving.

CONQUER: The 14-mile (23 km) round-trip hike to the summit, with almost 5,300 feet of elevation gain is one of the most frequently visited in the Wasatch and a collegial rite of passage for BYU students.

NAMED: MOUNT NEBO, after one of the saddest stories in The Bible which says that at the end of his life, Moses stood on Mount Nebo in Jordan and looked into the Promised Land the Lord said he would never enter. Some early Bible-obsessed settler thought this peak of the Wasatch looked like the mountain in Jordan. Had he ever been to Jordan to make a real comparison? We don’t know. Maybe he was just having a bad day.

ABOUT: The southernmost and highest mountain in the Wasatch Range of Utah and way taller than its Biblical counterpart, Mt. Nebo is 11,933 feet high.

(The one in Jordan where the Bible says Moses died measures only 2,330 feet above sea level.)

CONQUER: Mt. Nebo has two summits; the north peak is the highest. Several trails from east and west lead to the top, another approaches from the northeast and a bench trail runs along the east side.

They’re popular, but strenuous trails, and dangerous for horses. An old hand once supposedly said, “There’s dead horses in every canyon on that mountain!” You can just take the Scenic Byway up to 9,000 feet then take the short hike to “Devil’s Kitchen,” a hoodoo-filled area like you see in southern Utah.

11,929 feet

11,752 feet 11,325 feet

11,253 feet

LONE PEAK

MT. TIMPANOGOS

MT. NEBO

PFEIFFERHORN

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It’s All Our Fault Not that we can do anything about it According to Austin Elliott, an Oxford geo-scientist who knows these sorts of things, the Wasatch Fault is the world’s best-studied normal fault. Thus, people like Elliot know quite a lot about the seam in the Earth’s crust that defines the Wasatch Front.

Most of us actually living on or near the Fault, however, don't know squat.

So here’s a short version of the essential info, without too many big scientific words.

The Wasatch Fault forms a boundary between the relatively stable North American plate and the collapsing crust of the Great Basin and Range to the west. Slowly, so slowly we seldom notice it, the Salt Lake Valley is sliding away to the west, slipping off the Wasatch Mountains earthquake by earthquake. That’s what’s happening and has been happening for millennia.

Of course, lots of other forces have been at work on the Wasatch, too, making the mountains we know now.

Ancient glaciers formed the smooth U-shaped valleys. Much, much later,

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Precambrian-age Big Cottonwood Formation near Lake Blanche, Big Cottonwood Canyon

rivers cut V-shaped valleys as they found their way downhill to the Prehistoric Lake Bonneville and its remains, The Great Salt Lake, and carved the floor of the big valley between the Wasatch Front and the Oquirrhs. Erosion by wind, rain, snow, hail and avalanches have sculpted the rock, stripped it away and worn it down to dirt.

But the big work was done when the Wasatch Fault’s movement cut through the moraines, slicing through them and lifting them up into the steep, jagged cliffs that give us a view of the interior history of the Earth. You can see the Jurassic Period in the reddish rocks up Parley's Canyon. Near the mouth of the canyon, Suicide Rock is a relic of the earlier Triassic age. Lower portions of Big Cottonwood Canyon have billionyear-old Precambrian rock. The

exposed portion of Timpanogos is limestone and dolomite from the Pennsylvanian period, about 300 million years old. Little Cottonwood Canyon has relatively newer rock: A molten igneous mass bubbled up near the surface a mere 32 million years ago.

This is the granite that was used to build the Salt Lake City Temple which came to be called “Temple stone.”

And our Fault is what caused the stair stepping Benches, defining the value of Valley’s real estate. The higher your house, the higher the price.

We’ve known about the Wasatch Fault in theory since the 1890s, but that hasn’t stopped us from building steadily on it and around with little heed to the whole earthquake thing. We all feel them occasionally, little shivers that cause the pictures on our walls to go crooked, harbingers of the big one to come.

Wasatch Creatures Lions and bears and snakes, oh my!

OLD EPHRAIM A LONG-GONE GRIZZLY

Evening was the best time to hike last summer—the light lasted but the heat had waned, making a mountain excursion comfortable and exceptionally beautiful.

The trail up Big Cottonwood was the perfect summer place for one group of hikers until they noticed they were being followed.

By a bear.

According to news reports, the bear followed the group all the way to the parking lot at the trailhead.

Scary.

During the summer of 2019, reports of human-bear encounters more than doubled since the same time in 2018. Bears were investigating campgrounds and rummaging through garbage. Biologists say the long, wet spring meant a longer hibernation and hungrier summer bears. But the bigger, wide-angle reason is more people.

The urban population along the Wasatch Front is predicted to increase by 40 percent in the next 25 years—the valley, hemmed in by mountain ranges, is already stuffed with two million residents.

And, as the number of humans increases, encounters between humans and the

A giant grizzly who ruled the Wasatch Range in the early 20th century, Old Ephraim was a legend, supposedly the largest bear to roam the Wasatch, according to an article in the Aug. 22, 1923, issue of The Standard-Examiner in an article reporting on the big bear’s death.

They say Ephraim stood 9-feet-11 inches tall and weighed 1,100 pounds. The report says the sheep-killing bear clawed down an 8-inch diameter tree a rancher-set trap was tied to and ran up a hill with the trap still on his foot. The rancher, one Frank Clark, a real-life Ahab, hunted the bear from 1914 to 1923.

With the bear dragging the trap behind him, Clark fired all of his ammunition and fled back to his camp, where his dog kept the wounded bear at bay. After a night of fitful sleep, Clark awoke at first light to BEARS find the grizzly had • If you’re camping, carry bear spray and keep food in bear-safe succumbed to the containers. Don’t hang it in a tree, gunshots and died. bears can climb trees. Duh. There are no more • Make noise as you walk, hike or grizzlies in Utah, but move around. Bears don’t want to the myth of Ephraim see you either and noise will warn them of your presence. If you’re lives on in Nephi J. in a group, stick together so you Bott’s poem, inscribed appear more intimidating. in a plaque at the • Back away slowly, in the direction bottom of a stone you came. Walk, don’t run, and monument erected in keep your eye on the bear so you can see how it will react.

1966 by Logan Boy Scouts where the bear was buried.

MOOSE

wild is bound to increase. The National Forest Service coined a term for it: The Urban-Wildland Interface.

Even in seemingly tame City Creek Canyon, wildlife abounds—a pride of cougars has been spotted near the water treatment plant and a four-foot Great Basin rattlesnake (the only poisonous snake in the Wasatch) is often seen along the asphalt trail. Hikers have complained that hawks dive-bombed them, driving them from the trail.

Up the wilder canyons you may see elk, moose, deer and mountain goats, bobcats, coyotes, fox, porcupines, raccoons, beaver, badgers, rabbits, weasels and pika.

Consider yourself lucky if you do—living close to wildness is one of the treasures of living so near these mountains. The deer may munch your tender garden plants, the bears may dump over your trash. You're in their backyard, not the other way around.

So some of these animals, particularly bears, moose and snakes, may take offense at your trespassing.

•A lthough the Shiras Moose, the subspecies native to the Wasatch, are the smallest moose variety, they are plenty big.

• Read the signs: An agitated moose might lay its ears flat. The hair on the nape of its neck may stand up, like an angry dog’s. They might roll their eyes or smack their jaws.

• The moose wants you to go away—do it. If you see one, don’t approach it. Wait for it to leave.

• If it charges, run and try to get behind a big tree.

SNAKES

• Remember, Utah snakes are harmless. The exception in the Wasatch is the Great Basin rattlesnake and they can grow to be four feet long.

• Rattlesnakes warn you—the hiss, the coiled posture and the buzzing rattle.

• The wise walker will watch where they step.

• Hot, exposed rocky sections of trail are prime snake spots.

The Bonneville Shoreline Trail is basically snake city.

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The Mountain Familly

PHOTO ADAM FINKLE

The foothills and canyons of the Central Wasatch Range are interwined with life here. We take a quick run on the Bonneville Shoreline after work. We wake up early on Saturdays to bag a peak in the Cottonwoods or to take fido up to Dog Lake in Millcreek. And as much as mountain life is part of what it means to be a Utahn, so is obsessing about gear. We outfitted Zack Petersen, Ashleigh Soedel and young Ethan Miller and pup Tugg with the basic kit.

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MOUNTAIN MAMA

Hallie hat ($62) Gigi Pip, SLC; Nano Puff vest ($149) Patagonia Outlet, SLC; Tour De Earth shirt ($99) Title Nine, SLC; Clamber skort ($74) Title Nine, SLC; Trail running sneaker ($70) New Balance Union Park, Midvale.

MOUNTAIN DAD

Pacaya insulated jacket ($200) Cotopaxi, SLC; Monanock shirt ($65) Scheels, Sandy; Renegade pant ($89) Scheels, Sandy; Trail walking shoe ($155) New Balance Union Park, Midvale.

MOUNTAIN KID

Light and variable hoody ($59) Patagonia Outlet, SLC; Better sweater ($79) Patagonia Outlet, SLC; Youth pants ($40) Scheels, Sandy; Kids trail running Shoes ($75) Scheels, Sandy.

MOUNTAIN DOG

PledgeAllegiance dog leash ($25) & dog collar ($20) Wolfgang Man & Beast, SLC.

GEAR

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OVER THE TOP Obsessive gear, need it or not, for the gear-obsessed.

All-in-one cast iron grill ($128) Barebones Living, SLC; Forest Lantern ($60) Barebones Living, SLC; Tarak Del Día backpack ($100) Cotopaxi, SLC; Arbor classic pack ($99) Patagonia Outlet, SLC; Maxfield 4 tent ($500) Klymit, klymit.com; KSB Double ($350) & KSB 35 ($170) sleeping bags Klymit, klymit.com; Moon Dog Bed- Large ($100) Klymit, klymit.com.

CAMP BARISTA The Wanderlust Camp Kit ($95) Pink Elephant Coffee Roasters, Park City

GREEN POWER Goal Zero Nomad 7 Plus Solar Panel ($100) goalzero.com

SMOKELESS FIRE (REALLY) Solo Stove Bonfire Fire Pit ($300) rei.com

CAMP DJ Skull Candy Barricade Wireless Speaker ($80) skullcandy.com

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THE GADIANTON ROBBERS WILL GET YOU A Mormon legend of evil spirits who haunt the mountains.

In The Book of Mormon, The Gadianton robbers were a notorious gang of thieves and murderers, and legends that their spirits still haunt the world are told to frighten young children. As in: “Eat your vegetables or the Gadianton robbers will get you.”

In an 1861 address, LDS Church President, Brigham Young told his flock that the Wasatch mountains is home to the spirits of the Gadianton robbers, “There are scores of spirits here, spirits of the old Gadianton robbers,” Young intoned. “There are millions of these spirits in the mountains—they are ready to make us covetous.”

Mountain Lore The Wasatch range boasts a colorful history populated with legends and lore—Mormon twists on classical beasts, appropriations of Native American history and natural wrath from above.

THE LEGEND OF TIMPANOGOS

Boy meets girl. Boy pretends to be a god. Girl jumps off mountain.

While it is not an actual Native-American legend (its origins can be traced to a tale told by a BYU professor around a campfire in 1922), the tale of Red Eagle, or Timpanac, the Indian warrior and Utahna, or Ucanogas, the Indian princess, comes in many forms. In one telling, our Romeo falls for Utahna and convinces her that he’s a god to win her love. Typical. Their love affair ends when Utahna learns he is not a god. What a let-down, right? In her grief and to atone for Red Eagle’s hubris, Utahna jumps from Mount Timpanogos.

The outline of a woman in Timp’s profile is the form of Utahna, obviously.

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THE SECRET OF ‘CECRET LAKE’ A historic typo in Little Cottonwood Canyon.

In the late 1800s, Little Cottonwood Canyon was the site of a mining boom (and subsequent bust, of course). Many of the place names were coined by miners or taken from the titles of mining claims. While industrious, the miners weren’t winning any spelling bees. Cecret Lake (pronounced Secret) is a popular hike during wildflower season and a widely accepted misspelling.

The USGS even goes along with the “Cecret” on its maps of the area.

83 THE ‘LOST’ MINE A family secret gets out and is useless.

The LDS pioneers came to Utah in 1847; two years later, in 1849, the California Gold Rush was on. Brigham Young, not wanting to lose all of his able-bodied men to gold fever, forbade his followers from heading west and, not wanting to attract outsiders and distract folks from farming, outlawed prospecting in Utah. But people being people, there was some poking around. A hunting party was exploring Ferguson Canyon, east of Cottonwood Heights, and supposedly discovered gold in them thar hills. When Brigham heard the news, he swore the men to secrecy.

One by one they died, until the last, on his deathbed, decided to tell his family the secret. But his fevered directions were vague and searches for the gold were fruitless. In another account, the man is actually “Brother Ferguson” who tried to lead his family to the gold but on the way had a heart attack and died.

DOES BIGFOOT BEAR THE MARK OF CAIN? FUN FACT:

UDOT owns six Howitzer artillery pieces that it uses to fire shells onto slopes to deliberately trigger avalanches.

ALTA: ‘HOME OF THE AVALANCHE’

Mining was a tough life (and death).

The mining boom in Little Cottonwood canyon had another side effect: The large population was vulnerable to the frequent avalanches. By 1872, Alta Town had become the home of several thousand miners and camp followers and that winter 10 died in a December avalanche. In 1885, 16 were killed in a deadly slide that destroyed the town and left 50 feet of snow on its ruined Main Street. The frequency and deadly nature of the slides prompted The Deseret News to dub Alta the “Home of the Avalanche.” Today, avalanches in Little Cottonwood canyon are still a threat but are mitigated by the Utah Department of Transportation’s aggressive avalanche control and the Alta and Snowbird ski patrols.

Mormon folklore has it that Bigfoot = Cain.

In The Book of Genesis, the world’s first homicide is breezily reported: “Cain attacked his brother Abel and killed him.” Cain is exiled and marked as a murderer. Debate over exactly what the “Mark of Cain” was often takes a racist twist, but nevertheless Cain is doomed to roam the Earth in torment and the idea that he still is knocking about, forever cursed, is part of many religion’s lore. Early LDS apostle, David W. Patten, tells a tale of meeting a strange man along the trail. “His skin was very dark (there’s that racist thing.) I asked him where he dwelt and he replied that he had no home, that he was a wanderer in the Earth (sic) and traveled to and fro. He said he was a very miserable creature, that he had earnestly sought death during his sojourn upon the Earth, but that he could not die, and his mission was to destroy the souls of men.” There have been 130 Bigfoot sightings in the Wasatch, according to the website Sasq-Wasatch (get it?), leading some tall-tale tellers to make a huge stretch and connect the tenuous dots.

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The Battle for the Central Wasatch In August of 2015, Gov. Gary Herbert signed The Mountain Accord, a set of recommendations for future planning in the mountains. Four years later, the future of Mountain Accord is as uncertain as the future of the area it sought to protect.

The Accord was a non-binding (as these things often are) consensus-based set of recommendations to guide decision making in the Central Wasatch. It was the product of a voluntary assembly of stakeholders—local governments with jurisdiction in the canyons, state organizations like UDOT, Feds in the form of the US Forest Service, ski resorts and environmental groups like Save our Canyons and the Wasatch Backcountry Alliance. The ad hoc mash-up was an attempt to come to some kind of agreement and compromise over this problem: The Central Wasatch Range is in danger of being loved to death.

The meat of The Accord, and the seeds of its unraveling, were contained in a fragile peace between two traditional enemies—the ski resorts and Save Our Canyons. This don’t-blink poker game had two antes.

1. The resorts would agree to support proposed federal legislation to create The Central Wasatch National Conservation and Recreation Area (CWNCRA) prohibiting the expansion of ski areas onto public lands beyond resort area boundaries.

2. In exchange, environmental groups would support a series of

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proposed land exchanges between the US Forest Service (public) and the ski areas (private) primarily focusing on lands contained in established base areas, to clean up and reorganize the patchwork

had ever been tried before and, in a sense, the whole thing had been made up as it went along, which meant there were plenty of holes for its opponents to poke at.

Perhaps the greatest blow came after new leadership at Alta Ski

Utah Gov. Gary Herbert speaks to press after the official signing of Mountain Accord on Aug. 3, 2015.

ownership on the edges of and, in many cases, within the resorts.

The resorts stood to gain more control over the areas they operated in, while conservation advocates stood to gain permanent public protection for key parcels of land important for watershed protection, public recreation and the ecological health of the canyons. It wasn’t perfect—what compromise is? But it had the potential to settle many lingering acre-by-acre fights.

Concerns about oversight, overreach and transparency— some paranoid, many legitimate— galvanized a growing opposition.

Nothing like Mountain Accord

Area took a key parcel, Grizzly Gulch, a prized back country ski area, out of consideration for the land swaps to preserve its options for lift development. The loss of Grizzly Gulch was a flashpoint for the leadership of Save Our Canyons and the Wasatch Backcountry Alliance and a heated war of words has begun.

Seems like old times.

Meanwhile, The Central Wasatch Commission was formed by 2017 by an interlocal agreement among the municipalities with a stake in the canyon. Its mission is to carry forward many of Mountain Accord’s ideas. The CWC is

headed by former Mayor Ralph Becker who was a central figure in the Accord effort before he lost the 2015 election to Mayor Jackie Bisckupski. Becker is a policy wonk, understands the issues and his appointment to head the commission is a bright spot. But the unraveling of The Accord caused many of its early supporters to lose faith. Faith, once lost, is not easily restored.

Meanwhile, powder-day, or just any-day, traffic continues to pile up in the Cottonwoods, pro-development forces are lobbying the Utah legislature to change a 100-year-plus rule that gives Salt Lake City jurisdiction over the canyon watershed, and the proposed legislation to create a the CWNCRA in the Wasatch languishes somewhere in some Washington D.C. basement. We imagine it’s in the bottom of a locked filing cabinet stuck in a disused lavatory with a sign on the door saying, “Beware of the Leopard.”

(Thanks, Douglas Adams.)

Mountain Accord was far from perfect. But its promise was important. It sought to change the conversation in the canyons. It wouldn’t, couldn’t and can’t fix everything. But there needs to be cooperation, compromise and long range vision for the mountains that are essential to life in Utah. It’s not 1995 and as much as we wish we could roll up to Alta on a powder day and get a front row parking spot, that’s not a thing anymore. So let’s figure it out already.

PHOTO JEREMY PUGH

Can we find a way to love our mountains without ruining them?

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GET INVOLVED

According to a 2015 U.S. Forest Service study, the Wasatch-Cache National Forest, the bulk of which is located in close proximity to the growing populations on the Wasatch Front and Back, is on track to become the most visited patch of public forest land in the United States. There are a lot of groups trying to help mitigate the impacts of growth on the mountain ecosystem, preserve watershed, protect wildlife and maintain access to recreation.

“The mountains are calling and I must go.”

–JOHN MUIR

Save Our Canyons

A grass-roots, mainly volunteer organization with the mission of protecting the beauty and wildness of the Wasatch canyons, mountains, and foothills. saveourcanyons.org

The Nature Conservancy Utah

Dedicated to finding ways to acquire land for conservation and to promote efforts to protect key watershed in the Wasatch. nature.org

Wasatch Backcountry Alliance

Focuses on fighting for human-powered winter recreation in the Central Wasatch Range. wasatchbackcountryalliance.org

The Central Wasatch Commission

The Central Wasatch Commission is an interlocal governmental entity working to implement and build on the work of Mountain Accord. cwc.utah.gov

Wild Utah Project

PHOTO ADAM FINKLE

Focuses on science-based solutions to assess wildlife presence in areas where wildlife habitat meets growing urban development, like the CWR. wildutahproject.org

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High-altitude Comfort.

No roughing it.

A Hipcamp.com Park City site

four-floor design is anything but rustic. The sleek, modern (and green) architecture features lots of wood, but no logs. Towerhouse features all the comforts of home—then you look out the windows and feel so beautifully far away. vrbo.com

TREEHOUSE

HIPCAMP.COM

WRIGHT CABIN

This tuned-up spot in Park City is real camping, taken a notch. After a day of hiking, biking and world-class fly fishing and a hot shower among the trees (towels and soap provided), you can cook dinner on the Camp Chef two-burner stove (propane and cookware provided) then relax around the fire pit (propane fire pit provided) and gaze at the sunset and stars. You'll be sleeping in a ShiftPod 2 Tent made from recycled materials, on a frame bed with a full mattress and down comforter, secure in the knowledge that all your electronic devices will be fully charged by power from a Goal Zero solar charger. Note: Hipcamp provides a cooler for food and drink storage, but you do have to bring your own ice. Like we said, this is real camping. hipcamp.com

Frank Lloyd Wright actually designed a house in the Wasatch. The threebedroom place in Peoa was ultimately completed by the architect’s greatnephew but it’s unmistakably Wright— horizontal in the diagonal landscape, fitting into its 66-acre site like it was meant to be there, the trademark casement windows bringing the mountain inside and the low-pitched roof letting the peaks dominate. The house sleeps seven with a minimum three-night stay. thewrightspirit.com

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TOWERHOUSE OK, “cabin” doesn't necessarily imply “logs.” Towerhouse is a unique forest haven set in a small meadow among a grove of aspens and fir trees, and its off-the-beaten-path location up Tollgate Canyon feels remote while its

This isn’t just a cute name for a high-altitude cabin; it’s an actual treehouse. Proof? A huge Douglas fir grows right through the middle. But it has a full bathroom, a little kitchen, a comfy bedroom and, of course, an unbelievable view. You could say, a birds-eye view. Stairways are narrow and ship’s ladder leads to the second floor and the big deck is perfect for wildlife viewing. And napping. airbnb.com

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Mountain Meal Unpacking the Backsnack You’re going to be gone all day—you need to pack necessities like sunscreen, a rain poncho, extra sox. But you also need to pack some sustenance. Leave the freezedried stuff for the multi-day hikes; for a day hike, you can go more gourmet. You still don’t want too much weight, you don’t want anything that might spoil and you don’t want a squashed sandwich. Here’s what you do need.

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7. Bandanna: This is your placemat, your napkin and your handkerchief. Take two.

8. Water: Lots and lots and more lots. Bonus: Pack in a bladder, so the more you drink the less it weighs.

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1. Creminelli’s new personal salami: Made just the same way as the big guys, with humanely raised pork and natural aging, the way they’ve been making it in Italy for centuries. Try several flavors like organic garlic and Sangiovese wine; black pepper with cracked organic peppercorns or whiskey with organic spices and whiskey from High West Distillery.

It won’t keep for centuries but it will keep a long time without refrigeration, so keto-hikers, rejoice. At Harmons or creminelli.com

6. Real chocolate: We’re not talking childlabor, chocolate-flavored commercial chocolate here, but dark high-cacao content with all the natural antioxidants, minerals and the good kinds of fats. Don’t like dark chocolate? Okay, just pack some peanut M&Ms.

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5. Nuts: High-protein snacking. Avoid almonds if you can, because of the honeybees.

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PHOTO ADAM FINKLE

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2. Flask of whisky: Not for while you’re hiking; this is for the time around the campfire. You can go classic and fill a Stanley flask with Sugar House Single Malt or another sipper.) Bonus: Use it for medicinal purposes. Take some beer in a Hydro Flask Growler. Put wine in a Platypus Platypreserver; it packs flat when the wine is gone.

The pressed sandwich.

The British Shooter’s Sandwich was invented a century or so ago for all-day hunts. The high-end version is made with rare steak enclosed in a loaf of mustardspread bread, but the filling can be anything, really. The secret is to make it the night before, wrap it tightly and press it overnight with a heavy weight. That keeps the filling from sliding around the next day because the juices have melded the bread together. Use a crusty roll, make a slit in the top or one end (not all the way through) and fill it with cheese, 3. A wedge of Beehive Cheese’s Barely deli meats, sliced pickle...whatever.

Buzzed: a local cheddar rubbed with Then press it. And pack it. coffee. The protein and fat inherent in cheese gives cold-protecting energy and a tiny boost from the coffee rub. This is a hard cheese, so it stays edible unless the weather is very hot. If it’s that hot, we suggest a good movie instead of a hike.

4. Swiss Army Knife or Leatherman: You need a blade. Not to cut the salami, but to slice the cheese.

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Joseph and the Amazing Technicolor Dreamcoat

2019 Season Now through October 12 JOSEPH AND THE AMAZING TECHNICOLOR DREAMCOAT HAMLET • THE PRICE • EVERY BRILLIANT THING

800-PLAYTIX • bard.org • #utahshakes

Download our app for show dates, information, and more!

a&e ARTS | ENTERTAINMENT

PHOTO NATALIE SIMPSON

Alan Michael . . . . . . . . 90 Ben Steele . . . . . . . . . . 92 Calendar . . . . . . . . . . . 94

Jazz musician and composer Alan Michael’s saxophone is his muse and companion.

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CONCERTS LOC A L

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Blowing his own horn

Sax player ALAN MICHAEL and the little-known SLC jazz scene

M Sax Facts “More and more sax collectors means that many instruments end up in collections instead of being played,” says Michael, who would prefer we not touch his instrument. The heavy intricate brass work is coated by the maker with a lacquer to protect the shine. Mess with that and you devalue the horn.

Oddly, sax parts are made in Paris, but assembled in Elkhart, Indiana.

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id-morning at the Rabbit Hole might as well be midnight: The gas lamps flicker, barely lighting the dim corners. It seems an apt atmosphere for Alan Michael, who cradles his gleaming saxophone as he talks about the jazz that is his life.

Of course, he’s from New York City. But he moved from that jazz habitat to Utah in the mid-nineties at the uriging of his wife, Shannon. “She wanted out of the city and loves the mountains,” he says.

He loves them too, so he exchanged the jazz scene for the natural scenery. But, “I still get back there,” he says. In fact, he recently returned from the city where he went to have the mouthpiece of his sax reshaped.

He has a whole other life and a different name in New York. There, he uses his real name, Alan Michael Braufman. “Here, I was always calling up and talking to a receptionist who couldn’t understand “Braufman.’ So I dropped that and changed it to Alan Michael a year ago.” He also plays a different kind of music in New York—still

jazz, but more experimental, edgier. It’s the kind of music he made his name with, ever since playing with the Psychedelic Furs, among other bands.

That sound doesn’t play well with audiences here, but he loves the music he does play with his quartet, Friday and Saturday nights at the Bayou and as often as possible at the Rabbit Hole, a space downstairs from Lake Effect where Kelly Samonds books jazz. “It’s a listening room, not a loud jazz room,” says Michael. “I’ve learned not to mind talking; if the music is good enough, they’ll be quiet and listen, unless they’re drunk. Kelly won’t allow a synythesizer here. He’s a purist, so there’s no amplification. Michael also plays at the Garage, Jazz Vespers at First Unitarian Church and Jazz at the Gallivan but Rabbit Hole is one of the only places in Salt Lake City where he plays his own music.

Indian Navigation Company put out an album in 1975 , Valley of Search, that focused on Michael’s avant garde jazz. Out of print now, copies sell on ebay for $150. There are plans to reissue the album, but, remember, jazz (like most music) is always best live.

PHOTO NATALIE SIMPSON

BY MARY BROWN MALOUF

PHOTO CREDIT TK

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Concepts in Paint BEN STEELE paints ideas.

BY MARY BROWN MALOUF

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t first look, “The Tabooist” seems like an easy chuckle.

The everyone-gets-it reference to Norman Rockwell, famous for his realistic vignettes of iconic American experiences is translated into today’s par-

lance: a tattoo artist inking the names of a girlfriend on a bearded man’s bicep.

That is pun enough. But when you look closer, you recognize the tattooist as Rockwell himself from behind, as painted in his famous “Triple Self-portrait,” and the bearded man as Brigham Young, head of the Church of Latter-day Saints. The tattoo is not a single name but a list of Young’s wives, a legacy of the now-taboo doctrine of polygamy. Another tattoo portraying LDS church founder Joesph Smith is on Young’s lower arm.

So it’s not just an easy laugh. The painting is a commentary on hypocrisy and the evolution of morals—what was once accepted is now unacceptable—but it’s hard to get rid of unacceptable, immoral customs.

Ink is permanent. Ways of thinking are sometimes impossible to change. But Steele veers away from making a condemnation of this slightly harsh comment—the painting style, at its most popular during America’s idealistic period, makes the comment almost loving.

“I like conceptual art,” says Steele. “But often, I don’t need to see it. Other pieces are well-painted but not that meaningful. I like to blend those two worlds—concept and vision.”

In “The Tabooist,” Steele juxtaposes idealized Americana with historical Americana. Steele seeks out this kind of resonance—doing paintings of Crayons, for example, creating a Mona Lisa coloring page or putting Rembrandt’s self portrait on a Pez container.

The paintings are technically lovely but strikingly modern in their mashup of cultural icons. The result is art you love to look at, but also makes you think. bensteeleart.com; modernwest.com

The Bio Steele was born in Washington and moved to St. George, Utah, when he was in high school.

He attended Dixie when it was still a two year college and his interests vacillated between golf and art.

“I thought I wanted to be a golf pro. My Dad has an art degree but never worked as an artist. That’s what I thought I wanted to do.”

But he changed his mind and became an art student at University of Utah.

“By signing up for independent study courses, I managed to take seven courses from John Erickson—he became my teacher and mentor. He encouraged me to come to Helper. Paul Davis and Dave Dorrnan moved to Helper and made this coal mining and RR town an art community.”

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BY HANNAH PHILLIPS

Calendar Sept./Oct.

a&e SEPTEMBER 1

SEPTEMBER 2

SEPTEMBER 4

BLUES, BREWS & BBQ

LABOR DAY LUAU

Brewski! Meaning brews at the ski resort? Sure. Snowbasin hosts its annual event dedicated to meat and music. Enjoy the brews and the blues along with the brisket. Featuring Jordan Matthew Young, Elektric Voodoo and the North Mississippi Allstars. Admission is free.

Is there a more perfect way to wrap up summer than with a luau?

We think not. Transport yourself to island time while feasting on some Polynesian food. Watch hula and other traditional performances and dancers and break da mouth on the ono grinds.

ELTON JOHN CONCERT: FAREWELL YELLOW BRICK ROAD TOUR

Snowbasin Resort, snowbasin. com

Thanksgiving Point, Lehi, thanksgivingpoint.org

Alert: There’s a legend coming to town for the last time. Don’t miss your chance to see the incomparable Sir Elton John perform live on this Farewell Yellow Brick Road Tour during his stop at the Viv. With half a century on the road, Elton is saying his good-byes with one final tour.

Vivint Smart Homes Arena, SLC, eltonjohn.com

Blues, Brews & BBQ

Hogle Zoo’s adult paint night

SEPTEMBER 6 & 7

SEPTEMBER 7

SEPTEMBER 14

BRIGHAM CITY PEACH DAYS

AVENUES STREET FAIR

ADULT PAINT NIGHT: APES

Well isn’t that just peachy! Enjoy one of the many historic traditions of Brigham City, and taste the town’s famous peaches during Peach Days, one of Utah’s classic small town festivals.

Brigham City, boxelderchamber. com

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Salt Lake is filled with an abundance of history and charm and its Avenues Neighborhood just oozes both. Pretend you can afford to live there and head over to the Avenues Street Fair to enjoy food and shop for art, trinkets and baubles from the booths.

Admission is free.

SLC, avenuesstreetfair.org

Want to channel your inner artist while feeling good about giving back? Visit the Hogle Zoo and the apes! Learn about the apes and their natural habitat then try your hand at making art about the apes, painting your own masterpiece of these noble creatures. $35 per participant, materials included. All proceeds go towards the zoo’s ape programs.

Utah’s Hogle Zoo, hoglezoo.org

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SEPTEMBER 21 & 22

SEPTEMBER 28

OCTOBER 3

HISTORIC AIR SHOW

JONAS BROTHERS CONCERT: HAPPINESS BEGINS TOUR

TEDX: DYNAMIC HARMONY

URBAN ARTS FESTIVAL

Ted won’t be there but other noteworthy speakers will be. (Who is Ted anyway?) Listen to a series of great speakers discussing “ideas worth spreading.” The theme of this year’s event is embracing diversity in an ever-changing world through technology, entertainment and design. So very Ted.

Utah is full of so much talent.

This award-winning two-day festival offers the opportunity to see a showcase of hundreds of local artists, musicians, and performers who specialize in creating art out of the concrete jungle. For freeeeeee.

Airplane flips, tricks and more!

Don’t miss the chance to see the annual Wendover Air Show.

This event will be packed with interesting aviation and military history, vintage aircraft, along with modern day aircraft performing daring stunts overhead. Bring earplugs.

The Gallivan Center, SLC, utaharts.org

Wendover Airport, wendoverairbase.com

Kingsbury Hall, SLC, ted.com

The Jo Bros are back in town!

And it’s before the year 3000?

After a leave of absence from the show biz world, the band is back together. Unleash your early 2000s and jam to some throwbacks along with their latest releases.

Vivint Smart Homes Arena, SLC, jonasbrothers.com

Urban Arts Festival

Jonas Brothers

Wendover Air Show

Classic & contemporary dance makers explore patterns, structures, & technology to affirm a vibrant human spirit.

OCTOBER 3-5, 2019 ROSE WAGNER PERFORMING ARTS CENTER

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OCTOBER 3-5

OCTOBER 5

OCTOBER 8

OCTOBER 11

PARK CITY WINE FESTIVAL

WITCHES HIGH TEA

CLINT BLACK CONCERT: 30TH ANNIVERSARY TOUR

GEORGE LOPEZ: THE WALL WORLD TOUR

Speed dating for wine? Sign us up! Explore a world of wine in one spot while strolling Park City’s Historic Main Street. If wine isn’t your thing? Don’t fret, the festival also features more than 100 local food artisans and will also feature breweries and distilleries.

Park City, parkcitywinefest.com

Creepy yet classy! Dress up like a witch and sip on some witch’s brew while eating lady fingers at The Grand America. Hosted by the Utah Black Hat Society, the annual event is sure to be full of mirth, magic and your little dog Toto too!

The Grand America, SLC, utahblackhatsociety.org

After 30 years of killin’ time, Clint Back is ready to celebrate, but he’s still humble as can be. This influential singer has helped shape modern country and been a bedrock influence for country music lovers and fellow artists all around. Don’t miss the chance to jam with him at Eccles.

Do you like to laugh? Good‚ you’re in luck. Comedian George Lopez is coming to town. If you’re sick of your husband’s “dad jokes” this is an event that will refresh your humorous senses.

The Eccles Theatre, SLC, live-atthe-eccles.com

Eccles Theater, SLC, clintblack. com

PC Wine Festival

Marc Summers

Fear Con

George Lopez

OCTOBER 11

OCTOBER 19

OCTOBER 26

OCTOBER 30

FEAR CON

STAR PARTY

Calling all things creepy, crawly and spooky for this year’s Fear Con, a darker version of Comic Con (er, Fan X) that celebrates the ghoulish and ghastly, Halloween and horrifying spookiness lurking around every corner.

Twinkle, twinkle, little star.

Starwatch with the Salt Lake Astronomical Society. If you have your own telescope feel free to bring it along and set it up early, if not, there will be telescopes provided so you can peep through and helpful astronomers on hand to guide you around the night sky.

ANTELOPE ISLAND ANNUAL BISON ROUNDUP

DOUBLE DARE LIVE: PRESENTED BY NICKELODEON

Watch the bison run at this unique event as they move across the plains of Antelope Island. Arrive a little earlier to see the horse riders set out for the day. Top the day off with a bison burger at the visitors center, which seems kind of mean.

We dare you to not to crack a smile during this event. It’s time to show the whole family the gross-out fun you loved as a child. All the slime soaking, pie plastering, and booger busting will be hosted by the Double Dare legend himself, Marc Summers.

Riverbend Event Center, SLC, fearcon.com

Stansbury Observatory Park, Toole, slas.us

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Antelope Island State Park, Syaracuse, stateparks.utah.gov

Eccles Center, SLC, live-at-theeccles.com

Nicea

Brian Reagan

Surae Ali

WEEKDAYS AT 9AM

THE WAVE

COWORKING Utah's first coworking space and social club women and marginalized genders. The Wave is a thriving community built by women for women.

SOCIAL CL Â

PRIVATE EVENTS

 Our 17,000 square foot space provides everything you need to thrive in your personal and professional life. Coworking is our speciality, but we offer so much more. The Wave offers on-site childcare, an art space, podcast room, beauty bar, private event rental, private office and desk rental options, and more.

Info@thewavewomen.com

@thewavewomen

SPECIAL ADVERTISING SECTION

Women INFLUENTIAL

IN BUSINESS

S

alt Lake magazine’s “Women in Business” is an acclaimed and respected part of our September/October issue. Over the years, we have profiled and spotlighted successful women business leaders across the state. At this point in history, when so many women are community and business leaders, you could ask why we still feel the need to highlight Utah women-led businesses?

While increasing every year, the current ratio of women to men business owners in Utah is 1 in 5.

Our state is lower than the national average of 1 in 3 women to men privately owned businesses. How is it that in Utah, women account for the creation of 60% of all new companies and still trail men in

ownership? These numbers don’t add up—but they do tell us something.

Without going on and on with a list of why about patriarchy, me-too and misogyny, let’s read between the lines: Women who hold the title of owner are statistical outliers. Even with resources and assistance available, the message doesn’t always reach those who need it to hear it; unfortunately, many women-operated businesses lack funding and thus can’t continue to develop as required and die out.

As leaders, our women in business are shining examples of success. Here they share insights of their entrepreneurial journey so others like them can follow their lead.

SPECIAL ADVERTISING SECTION

Distiller Alpine Distilling

SARA SERGENT

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The origin of these Park City craft spirits was during a casual porch conversation between Sara Sergent and her husband, Rob. While taking in the alpenglow over the Wasatch mountains, the couple discussed their desires to create something as beautiful as the place they call home. The two must possess a magic formula, because as the sun was setting, Sara issued a challenge to Rob which, with his culinary background, was to turn the view of the sunset over the Swaner Nature Preserve into flavor. Rob began crafting a series of recipes that not only tasted amazing, but would become the catalyst for a new business. A little over two years ago the couple opened Alpine Distilling to the public, creating locally crafted spirits rooted in heritage with a love for the beauty of Utah.

So, inspired by nature and with Rob’s longstanding family background in distilling, they set a goal to craft delicious, award-winning spirits. Sara traveled to Edinburgh, Scotland to learn to make gin and bringing her new knowledge back to Park City, they started making history from their own handmade stills. Alpine Distilling created the first private-label gin, Barrel Select, for St. Regis Deer Valley, along with thousands of custom gins for guests at their micro-distillery on Main Street in Park City.

Their “Summit Gin” has won numerous awards internationally including double gold (SIP Awards), 2019 London Spirit Awards Best American Gin and #2 in the World Spirits Competition. Sara’s own “Barrel Select” recently took the Gold at the Women’s Wine and Spirit Awards in London. Alpine Distilling has crafted a complete line up of international awardwinning spirits including gin, vodka, whiskey and liqueurs.

Alpine Distilling emphasizes being green with vigilant recycling efforts and by donating spent grains and botanicals to local agriculture projects.

Most describe Sara as self-driven and her actions say that loudly—she’s the mother of three boys and has worked hard to gain the education, experience and skills necessary to wear several hats at once.

She shines while wearing them. Needing bags and caps for the distillery prompted her newest business, Mountain Flower Apparel, eco-friendly screen printing, an endeavor which is both very hands-on and green-certified as well.

Women IN BUSINESS

A WOMAN’S PLACE IS...

In the home, in the boardroom and in the distillery, Sara does it all and wishes to inspire her boys as well as those around her. “Whatever you want to accomplish, you need to sink your teeth fully into it,” she says, while fully crediting the support of her husband, Rob. “He’s my biggest fan.”

YO HO HO AND A BOTTLE OF GIN! Sara’s husband is a multigeneration distiller from Kentucky and shiver me timbers—her dad’s family traces its lineage back to the infamous Grace O’Malley—an Irish pirate from the early 1500s.

Alpine Distilling 7132 N. Silver Creek Rd. Road, Park City 435-200-9537 Alpine Pie Bar & Retail Store 350 Main Street, Park City 435-200-9537 info@alpinedistilling.com alpinedistilling.com @alpinedistilling

SPECIAL ADVERTISING SECTION

K. Rocke Interior Design Principal and Owner, Interior Designer

KRISTIN ROCKE

Women IN BUSINESS

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Long before K. Rocke Interior Design was even a thought, young Kristin Rocke was perusing furniture stores and fantasizing about elegant furnishings and how to include them in beautiful and artistic spaces.

Her interests led to becoming an NCIDQ Interior Designer and then to her dream to be a business owner, and she’s come an astonishingly long way since. K. Rocke Interior Design has been completing interiors for 15 years, with a bi-coastal and global array of uniquely designed and influential interiors.

“I have done work that I am very proud of, but today I am having so much fun doing some of the best work of my career with clients I adore,” Kristin says, “I am never short on ideas or solutions and often the design just reveals itself—sometimes even knowing or anticipating what my client needs before they do, and giving them what they want before they know that’s what they want.”

This Utah-based interior design firm has an extensive and award-winning list of projects coast-to-coast, has been listed as one of the “Top 10 Designers to Watch” by Traditional Home and featured in Utah Style and Design, Luxe, House Beautiful, Florida Design, Boca Design, Park City magazine and The Salt Lake Tribune. With a heavy influence in Deer Valley and surrounding Park City, K. Rocke has done design work in five of the resort’s lodges. Or, if you’ve been to the Lion’s Club and Audi Executive Club at the Rio Tinto Stadium—you’ve seen her team’s work in action.

With an impeccable portfolio of resorts, restaurants, retail shops and residents, K. Rocke Interior Design carries an A-List reputation. “My clients trust me to push the envelope and take them somewhere unexpected, knowing that each project ultimately represents their individuality,” explains Rocke, “Our women-led team is continually paying attention to what’s going on around them, and we all love participating in the creative process.”

GLASS HOUSE Rocke’s newest venture is Glass House, bringing local artistry and vibrant influence to interiors and building an ongoing connection with the community.

So many points of interest come together to bring life to an interior and Glass House has ideas galore to make that happen. Displaying original art and participating in the SLC gallery stroll, it’s a giftfinding paradise, from contemporary light fixtures, rugs and eye-catching baskets, pillows, vases and planters—this shop brings it all together.

3910 S. Highland Dr., Millcreek 801-274-2720 hello@krockedesign.com krockedesign.com IG @krockedesign and @glasshouse

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Personal Stylist

GINA DISERA

WHAT IS YOUR COLOR? Inspired by one of her favorite books, “What Color is Your Parachute,” DiSera’s advice is to examine the things that are fun for you, and choose to do something that you love. “Not even considering the money part,” she explains, and “just following what you have always loved and been good at.”

WHAT SUITS YOU Customized Men’s Clothing from J.Hilburn—after being measured men can select from a number of high-end Italian fabrics, add a preferred cuff, pleat, double-breasted or any lapel style. She offers a full line of men’s custom clothing from beautiful suits to custom dress-down clothing like chinos, golf attire and 5-pocket jeans.

ONE WOMAN, TWO CAREERS “I have always had two careers, and always will, because to me, they are really one career, one life thrust— and that is by helping men and women look and feel amazing!”

Women IN BUSINESS

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In starting our conversation, Gina DiSera mentioned that she had just returned from her morning bike ride up City Creek Canyon. That high energy has served her in following what she does naturally. Past retail work experience managing the Women’s Designer Department and Men’s Sportswear at Nordstroms and 30 plus years of personal training, led DiSera to notice the strong link between bodies, fashion and fitness. She developed a talent to help clients look and feel their best in every way. DiSera’s work continued by opening her own fashion retail space, bella Forte, and what stood out above all else was the satisfaction she got from helping others one-on-one. Years of moving her clients both to their ultimate physical goals and their best fashion selves has created two careers that Gina says, “really are one and the same.”

As a personal stylist, DiSera takes the time to get to know you, your unique body challenges and preferences. Her years of working with different bodies, has created a keen sense of innately knowing the perfect “style and cut” that would best flatter each individual.

For men, measurements are taken and items are ordered and customized as needed. For example, “A male client might call and say that he needs a pink shirt,” DiSera explains, “and knowing his measurements and business style, I can select exactly what he needs.” Offering a quick and streamlined approach to one’s personal shopping needs, DiSera’s seasonal Women’s Trunk Shows, from the brands Carlisle and ETCetera, allow attendees to select from over 400 current apparel choices and accessories, order their size and easily exchange or return if needed.

Gina DiSera 801-244-9416 ginadisera.jhilburn.com ginadisera.carlislecollection.com ginadisera.etcetera.com

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Madison McCord Interiors Founder

MARSHA HOLFELTZ

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Madison McCord Interiors always strives to provide 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 three weeks,” says Marsha Holfeltz, owner and founder of Madison McCord Interiors. The unheard of three-week custom creation timeline is revolutionizing the interior design of Utah, and Marsha’s custom upholstery covers everything from accent chairs, sectionals and sofas to beds and dining chairs.

The possibilities are endless for Marsha’s clients who are seeking something unique to their style preferences and taste.

“We have thousands of fabrics and high-quality leathers to select from. If you love the way a sofa sits, you can pick whatever fabric you want,” says Holfeltz.

Visiting their 22,000 square foot showroom has its advantages as well because clients can experience what furnishings look and feel like.

While customizing is always an option, if you like what you see, as Holfeltz explains, “you can buy from the showroom and take it home the very same day.”

3960 Highland Dr., SLC 801-277-5555 madisonmccordinteriors.com @madisonmccordinteriors

Women IN BUSINESS

WHERE DO YOU LOOK FOR PROFESSIONAL INSPIRATION? “I go to textiles. I like rich, colorful textiles, movement and beading and opulent fabrics.

But we generally advise clients to go safer with their sofa fabrics and add the bolder prints and colors with accent pillows, chairs or artwork.”

DESIGNER FOR A CAUSE “A huge emphasis is our involvement with the Utah Animal Advocacy rescue group—we have created a hospice care facility for special-needs dogs in our showroom. Many people visit here to check in regularly with the dogs (all adoptable)—even more so than our furnishings.”

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Women

Emily Hogg, Marné Grange & Lisa Pack

IN BUSINESS

EMIEJAMES

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EmieJames, a charming shop in beautiful Eden, Utah is more than just a place to purchase a thoughtful gift or a bouquet of fresh flowers. Located next to award-winning Carlos and Harley’s Mexican restaurant EmieJames is a gathering spot where visitors are encouraged to stay and enjoy the beauty of the 120-year-old Victorian style home that houses the store or relax under one of the many shade trees. “Grab a complimentary soda from our fridge, feel the friendship and linger longer,” said owner Lisa Pack.

EmieJames opened its doors two years ago with the chosen theme, “Celebrate Life and Home.” The shop is full of gifts for all ages and styles. They carry beautiful and funky jewelry to celebrate life’s moments, darling kitchen bowls and platters, home décor, and fresh seasonal florals arrangements.

“Our hope is to go beyond just the transaction,” Marne’ Grange explains. “We offer monthly workshops and cooking demos and strive to evolve with our customers’ needs and wishes.”

Owners Marné Grange, Emily Hogg and Lisa Pack came together to combine each individual’s strengths and talents. Marné, a marketing graduate from Weber State University, leads their social media and website EmieJames.com. “We include a handwritten note and a bag of candy with every online order shipped,” said Marné.

“We are so lucky to have Lisa on our team,” said Emily.

“Her twenty years of experience as a jewelry rep and knowledge of current trends guarantees that customers can always find something new and different.”

As a wedding consultant, floral designer and interior decorator, Emily Hogg combines her talents to assure that customers get a personalized experience. “Each wedding, floral arrangement and home has a story. Finding the heart of these stories inspires me to choose details and nuances that are personal and relevant to each individual customer.”

WRAP IT UP. IT TAKES THREE. The three partners are true valley girls. ”Growing up in Eden, we have a deep love for our community and valley,” says Lisa. As a fun fact, Lisa and Marne’ are mother and daughter and the Victorian-styled house which is now EmieJames was once Emily’s childhood home.

Yes, they do gift wrap. A signature black and white striped ribbon and a sprig of fresh greenery go on every gift-wrapped treasure.

EmieJames 5522 E. 2200 North, Eden 801-791-5927 emiejames.com

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Women

Ero Edge Founder, Master Esthetician

IN BUSINESS

ALYSSA JOHNSEN

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Been sitting on the sidelines and watching others having their eyebrows microbladed?

Wanting to try it—but somewhat unsure you’ll love the results? Alyssa Johnsen, founder and master esthetician of Ero Edge, is one of Utah’s top eyebrow artists. As a certified brow artist and salon owner, over the past seven years she has accumulated experience and numerous customer reviews which are as flawless as your brows can be.

Alyssa is a perfectionist whether she’s working on your brows or building her business. Her expertise has attracted a team which may be small, but is remarkably strong and works well together with their individual qualities—a killer team of beauty gurus. Each has their medi-spa specialties such as waxing, teeth whitening, skincare and of course, creating the most beautiful brows imaginable.

As an Everlasting Brows Educator she has been asked to speak at conferences internationally and has hosted trainings across the country. Alyssa emphasizes the importance of taking the time to listen and honor the wishes of what their clients want, and explains, “We’re not here to give you a whole new persona. We just want to enhance and create the most beautiful you.”

TAKE THE FIRST STEP Alyssa wishes to encourage those who are young with dreams to start their own businesses, “Don’t just talk about it, be about it. Build your vision and pursue your passion—take a chance on yourself and get moving because much comes down to grit, resilience and the understanding that you are capable of so much.”

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WHAT DO YOU FIND THE MOST REWARDING PART OF YOUR WORK? “Whether it is in the classroom or working with our clients, working with women directly has had a large impact on our vision and the space that we have created. I am inspired daily as we help women feel confident and powerful.”

WHAT BUSINESS RESOURCE HAS BEEN MOST VALUABLE? “Mentors. If you are the smartest person in the room, you are in the wrong room. Lean on those that are further along in their journey that can offer guidance, insight or a pep talk on the days you feel defeated.”

Ero Edge 274 E. Harvey Milk Blvd., SLC 801-252-5221 Eroedge.com Instagram: @ero_edge

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Every Blooming Thing Founder, Florist

PAM MARCH

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The next time you attend a Ballet West performance and are greeted by the fresh floral arrangements while entering the Rose Wagner Performing Arts Center, or notice the bouquet given to the prima ballerina during her applause—think of Pam March, founder of Every Blooming Thing. Her influence goes well beyond her shop in Salt Lake City, and it stems from her love of the arts in Utah.

Her business has been blooming for over 43 years, but Pam March’s influence in Salt Lake comes from more than flowers—it also comes from her voice. March has served on countless boards, including Ballet West, Utah Symphony and Utah Festival Opera and Musical Theatre in Logan and makes frequent in-kind donations to these organizations. March shared, “My life has been continually blessed by those who believe and encourage my creative work,” and emphasized, “We make it a point to be a part of things that we support.”

Her creative team is front and center as well, “We get to know your name and build relationships with our clients, it all starts at the top,” March glows when describing her management team, and how they are able to build whatever is needed, “If they can envision it, and it stays within budget and meets specifications, they can create it.”

Women IN BUSINESS

“WE DON’T FOLLOW THE TRENDS; WE SET THEM.” March explains, “We’re the first to embrace new designs.” When new designers join the company, they are often surprised at the degree of artistic license allowed them. “It’s exciting to watch them expand and soar in their capacity and let their designs fly.”

WHAT MAKES US, US. March has always held the belief that, “If you want something badly enough— and work for it with all your heart—your dreams can be achieved.”

Over the years, Every Blooming Thing has maintained a distinctive voice and personality. March loves that they have remained true to that. “We never aspired to be big, we only wished to be good,” and explains, “Whether it be a large bouquet for an event or a single rose, it’s all in the details.”

“Adding a personal touch is part of everything we do, from ownership to management, from receiving an order on the phone to the drivers who deliver to your front door,” and adds, “Because we love what we do, and that’s what makes us, us.”

Every Blooming Thing 1344 S. 2100 East, SLC 801-521-4773 Everybloomingthing.cc @everybloomingthingslc

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Modern West Fine Art Founder

Women IN BUSINESS

DIANE STEWART

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Diane Stewart, founder of Modern West Fine Art, has a different idea about what an art gallery should be. It’s not just about the art on the walls, or the floor, or even in the air. She believes that art should help create community. That’s one reason she moved her gallery from downtown to the historic Salt Lake engineering building on 700 West. It allows her the opportunity to create a space beyond the walls.

Modern West now includes a sculpture garden with interactive installations.

Stewart sees Modern West as embracing and representing a larger idea of the American West—Western in the broadest, cultural, historical sense. That includes the West’s role as a frontier of thought and space.

On the other hand, her artistic sensibility is personal as well as professional. “I would never represent an artist I would not collect,” admits Diane Stewart. The gallery represents over 30 artists and features shows which include invitational guest artists. Modern West is a place to share ideas, concepts, and varied narratives. “Each artist brings creative energy and vision to Utah, which is helpful to gain outside perspectives and broaden our understanding of each other,” she says.

Stewart and her brilliant team present innovative, relevant and thoughtful content to their patrons and collectors. The gallery features curatorially driven exhibitions that invite artists to create works which challenge their typical subject matter or genre including themed or even politically inspired topics, like the 2017 exhibition “Art Behind the Zion Curtain.” Stewart says “By inviting artists to relay their work on social, political and personal issues, perspectives change, evolve, and bring about real social change, idiomatically ‘moving the needle.’

A SPACE FOR CREATIVES (AND, THERE’S COFFEE.) The top floor of MW Gallery is a creative co-working and event space, founded by four Salt Lake native millennials.

The Foundry SLC welcomes creatives to rent a table, an office, or conference room for as long as needed. For events, The Foundry SLC also offers space for workshops or larger gatherings. The building was once a steel casting foundry— hence the name. Now, it’s a bright, welcoming open space including a photography studio with spectacular natural light and several backdrops. Count in a kitchen space and coffee sourced from local microroaster, Kings Peak. In short, “The Foundry SLC” connects creatives to community.

BOOK IT, DIANE: A TASCHEN LIBRARY Besides Modern West’s gallery, the space features a Taschen Library, one of only a handful in the United States. The highquality art, design, architecture and photography books from this publisher are nearly works of art in themselves. Stewart plans to bring in Taschen authors and feature discussion groups about various topics.

Modern West Fine Art 412 South 700 West, SLC 801-355-3383 modernwestfineart.com @modernwestfineart

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Inside Out Architecturals Owner

Women IN BUSINESS

LEAH WYNN

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Put away all that you’ve ever thought or considered when it comes to conventional tile—no, these aren’t those practical and monochrome tiles in bathrooms of yesteryear. Today, unprecedented materials and even 3D technology are taking tile design and interior architecture by storm.

Well—way beyond anything grandma ever dreamed of anyway.

Leah Wynn, owner of Inside Out Architecturals (IOA) shares that after discovering a renaissance in Arts & Crafts home renovations around SLC—the demand for customized tiles was also increasing.

After a few restorative projects, Wynn claims she caught the “tile bug” or the love of how tile work can enhance the beauty of an interior, marrying functionality and artistry.

This all happened while working at an established tile business, and was given the opportunity to take ownership. And at that point, Wynn diverted from a conventional supplier model to take IOA in another direction.

As Wynn explains, “Our showroom is more like an art gallery,” demonstrating how several types, colors and patterns of tiles can work together. Ceramic, glass, metal and even leather can be intermixed as well, and keeping with trends are harmoniously placed on walls and freely hanging throughout, providing clients with a strong visual and assisting them in choosing what they want.

When you think tile—think beyond the backsplash. Adding interest and detail to your home can also come by way of metal screens, corbels around kitchen ranges and fireplaces, accents in entryways or outdoors.

CARVED FROM STONE With selections from over 50 lines, Wynn additionally represents an innovative manufacturer from Noida, India—Anoma—whose CAD and 3D designers along with hand-carving and inlay artisans add a multidimensional detail to their tiles which are made entirely of natural stone.

MADE IN UTAH With its demand, local artisans are increasingly catching the “bug” and creating beautifully-crafted customized tiles. Wynn finds this exciting, “Folks can purchase anything online these days, so people are increasingly interested in purchasing local products.”

Beyond supporting local brings people together, “It gives them the opportunity to connect with the artist by creating a truly unique work of art for their living space.”

Inside Out Architecturals 3410 S. 300 West, SLC 801-487-3274 Insideoutarchitecturals.com

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Form Med Spa Owner

Women IN BUSINESS

JANIE WARD

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“Creating an experience where people feel their best and look their best is what we all want,” explains Janie Ward, owner of the Form Med Spa in Cottonwood, City Creek, and Mountain View Village. “We accomplish this task by combining the top treatments with the best providers to create natural results that enhance the individual’s natural beauty.”

Form Med Spa was co-founded with her husband, P. Daniel Ward MD, MS, FACS an internationally known facial plastic surgeon.

The two have led an incredible life starting when they married before college and raised four children as he completed his training at the University of Michigan before becoming a faculty member at the University of Utah.

Janie took a leading role in opening the business three years ago. “I always loved the idea of creating a business and I realized the benefits of combining a plastics practice with a spa environment. Having partnerships with doctors and surgeons who have completed residencies and fellowships in core plastic surgery specialties brings a unique expertise to the spa. It is not always easy, but working to improve systems and processes that fulfill our mission is inspiring.“ Janie used her business mindset along with the plastics and chemistry expertise of her husband to create a skin care line, FormRX. As Janie shares, “The doctors love FormRX ‘Filler in a Bottle’ because of the science—it contains hyaluronic acid in its high-grade potency with copper peptides, which magnifies its skin-plumping and hydrating benefits. I love it because it only takes a few drops to see fantastic results!”

TOP 15 MED SPA WORLDWIDE Sought out by international esthetics companies for partnerships, Form Med Spa trains other doctors in injections, laser use and treatments.

Most recently it was recognized by Candela, the largest, most trusted name in lasers, which announced Form Med Spa as a Center of Excellence—being one of only 15 spas around the world to earn this distinction.

WHAT IS PRP? PRP is an abbreviation which stands for platelet-rich plasma, which comes from your own blood. PRP was initially used to restore and promote healing from sports injuries; for a skin procedure it can be used either before or after a treatment, such as microneedling or lasers or on its own to create a magical glow and reduce downtime by one-third.

Form Med Spa City Creek 50 S. Main St. Suite 130C Cottonwood Heights 6322 S. 3000 East Suite 170 Riverton 4531 W Partridgehill Lane Suite F105 801-513-FACE formmedspa.com @form_spa

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“Raising the bar and making a difference one person at a time.”

Founder, Owner BraBar

SAFER BEAUTY BAR

– Kristin Dunlop, Salon Manager, Master Stylist at Curl Co. “We all bring something different to the table, different strengths and different talents, making a pretty amazing, STRONG, group of people.

Working together, supporting one another, will just get us to where we are all going faster.”

– Robin Schwendiman owner and master esthetician, Superior Skin and Brows

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Meet Safer Beauty Bar; a personal care consumer advocacy group, dedicated to raising awareness of the lack of regulations within the personal care industry (aka beauty industry). The Safer Beauty Team is committed to finding safer solutions for you, the American consumer, while advocating for stricter regulations.

This nonprofit organization was created by a team of women entrepreneurs and small business owners, who recently discovered what only 20 percent of Americans know that there are thousands of toxic chemicals still being used in our beauty products and in our everyday personal care products, all across the board. This does not exclude ‘professional’ or ‘high end’ lines. With an 80 year old system still in place, this puts every single one of us at risk when buying deodorant, lotion, soap, makeup, shampoo, aftershave etc.

“I’ve been a business owner for over 10 years and I realized a long time ago that there is power in numbers and how important it is to support one another.

Our message is very important and we know it’s going to take a lot of us to get the changes needed. Not only are we working hard on our mission, we are also having a lot of fun. We have more and more people reaching out to us wanting to be a part of it and we couldn’t be happier about that. It’s an exciting time, with a lot of amazing things happening,” says Soraya Garfield, BraBar Boutique and sales rep for Monat.

Safer Beauty Bar saferbeautybar.com @saferbeautybar

Alfie Symes, Kristin Dunlop, Julie Bryson, Robin Schwendiman and Soraya Garfield

“There is no limit to the amount of good you can do if you don’t care who gets the credit.”

– Julie Bryson Monat, sales rep and retired hairstylist

“I love helping people feel good about themselves everyday. This has been a wonderful opportunity to empower people with knowledge about their skincare, health and beauty regimen.”

– Alfie Symes, RN, BSN, Utah Facial Plastics

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Soulstice Day Spa & Salon Owner

NICKI LUCK

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WHAT’S YOUR FAVORITE SPA SERVICE? Created from a wellness brand in Utah, beyond the weight loss and detoxifying benefits of the M’Lis full-body contouring wrap Luck notices how afterward the skin looks so much better and tighter after an hour and 30-minute session—“It’s an incredible pick me up.” While you’re all wrapped tight, she suggests to bring along some headphones, take a nap, or add a rejuvenating spa-facial to go along with it.

WHAT DOES SELF-CARE MEAN TO YOU? “My first reaction is that you can’t pour from an empty cup,” says Luck, and goes on to explain, “If we are not taking care of ourselves we are limiting what we can give to others.

Self-care has a far-reaching effect on our mental, physical and emotional well being.”

Soulstice Day Spa & Salon 6981 S. Park Centre Dr., SLC 7138 Plaza Center Dr. #120, West Jordan 801-255-3655 soulsticedayspa.com

Women IN BUSINESS

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What’s better than a full-body contouring wrap that both detoxifies and results in losing inches from around your body in just one service? Adding a facial while you’re doing it, that’s what. Soulstice Day Spa and Salon has been around for a while, with two locations, Nicki Luck took over as its owner four years ago. Though she has a vast amount of experience as a CPA, she always carried an interest in the beauty and spa industry, Luck laughs as she admits she, “was somewhat surprised by the change.” Now, with her team and local spa business thriving, Luck realizes that this big career shift was a most fortunate one.

Inheriting a passionate team of stylists and spa professionals, Luck relies heavily on the knowledge and skill set which they possess and gives them much credit on how they work together to bring their positive energy towards their clients. In addition, Luck explains, “The Soulstice team strives to stay current,” taking frequent trips to trade shows and seeking out educational opportunities to learn about trend-setting techniques and new skincare lines.

Cultivating a great workspace is also of high importance to Luck, and she describes, “We love getting to know our client’s individual needs and working together as a team to serve them in the best way possible,” and adds, “Our spas carry an almost family-like feel to them.”

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The 5th Floor Owner

STACIE LARSEN

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With her roots as a photographer, The 5th Floor event space owner Stacie Larsen had gained a vital perspective from her years of capturing special gatherings and destination weddings. “As the photographer, you generally take the lead,” she explains, “and for that day, the bride and groom look to you for direction and trust, on arguably the biggest day of their lives.” From her experiences, Larsen adds, “The location where the actual wedding takes place holds an equally important significance.”

At some point, Larsen felt a pull in another direction than from behind a camera. She first was asked to help with the opening of a photo studio co-op in SLC, and passed, but then realizing that another studio space was needed, and closer to her hometown, in Ogden. With support from the collective of photographers and community in Ogden, the new business quickly surpassed expectations and they outgrew their small location. Fortunately, a neighboring building was going under renovation and became available, and The 5th Floor was created.

The 5th Floor event space has a character that you can’t build from brand new; the older renovated building has the capacity for over 300 guests. Ideal for weddings, its style is described as, “industrial-chic with a modern loft feeling.” When prospective clients visit they immediately fall in love with its appeal, as Larsen adds, “It’s a very ontrend space, with bits of industrial metal, tall ceilings and lots of gorgeous, natural light.”

The Fifth Floor and Photo Studio 2411 Kiesel Ave., Suite 502, Ogden For inquiries contact/visit thefifthfloorutah.com

Women IN BUSINESS

OGDEN SHOWS UP FOR OGDEN “Ogden has a stigma, but it is a tight-knit community which is packed with businesses that support each other,” Larsen explains, “with an incredible circle of people that will help you succeed.”

Winning the best new business for 2018 from Indie Ogden Awards, in which the community voted, “Ogden shows up for Ogden.” She suggests, “Don’t get stuck with what you think it is.”

A MORE INTIMATE EVENT SPACE Getting away from big Utah weddings and the even bigger greeting line, The 5th Floor can allow a more intimate venue space ideally for wedding parties of 100150 guests though it can accommodate up to 350.

With everything close, out of town guests can lodge within blocks of venue, from ceremony to sit down dinner and dancing, they have the ideal set up.

TURN A HOBBY INTO A CAREER “At first I thought of my career choice of photography as crazy, especially considering social media where everyone is taking pictures.” As a woman in business, “I faced challenges of giving myself and my ‘hobby’ real credit and now it has become a six-figure career with an entire business around it that I really take pride in.”

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The Wave CEO/Founder

JOANNA SMITH

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HOW DO YOU REACH SUCCESS? All are welcome to the table (including men) at The Wave, a co-working space, social club, private event venue and partnership-building space uniquely and transparently led by and in support of women and marginalized genders. Joanna Smith, CEO/Founder of the newly opened space says that, “The building was historically a club to support male business leaders.”

Located at 32 E. Exchange Place in downtown Salt Lake City, wives, female servants and yes, sex workers were only permitted through side doors and into women-allowed areas. “It was very successful as a business,” says Smith and went onto say, “it was in full operation until the mid-1950s.” Now, women can not only enter the front door—they own the key to it.

“As we often say, in our space you don’t have to hide your multiple identities,” Smith explains, “You can be a mom and also a working professional.”

Kids are welcome in conference rooms.

The Wave also offers hourly childcare to members. As another perk, members

The Wave 32 Exchange Place, SLC 801-822-5595 thewavewomen.com @thewavewomen

Women IN BUSINESS

gain access to a dedicated team of in-house professionals, including an attorney, accountant, and financial planner—not to mention a massage therapist. Events are another big part of The Wave experience, including political debates and networking meet-ups, which provide other ways to meet members, get involved in the process, and have a good time.

WHAT BUSINESS RESOURCES WERE MOST VALUABLE TO YOU? Smith mentioned that The Wave received a loan after being open for two months from the Salt Lake Economic Development Loan Fund which was monumental in finishing big projects and launching new programming. Being completely self-funded is a huge part of their identity, namely because women in Utah only receive 4 percent of all business loans.

SHE CAN DO IT. Smith was born in Utah and moved away to Atlanta for several years.

While raising her family, she also took on an activist role campaigning for women’s equality and education.

In recent years, she deliberately chose to come back to Utah; Smith spent time working with Utah Women Unite and Ordain Women.

To her credit, Smith played a part in organizing the largest march on the State Capitol in Utah history and is a strong advocate for the ratification of the Equal Rights Amendment.

#love

utah SOCIETY | SOCIAL

Savor the Summit/Eat Drink SLC . . . . . . . . . . . 115 Tastemakers . . . . . . . 116 White Party . . . . . . . . . 117

Wayne Sellers came out for his first time to enjoy the flavors that Tastemakers had to offer.

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

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Savor the Summit Park City’s Largest Outdoor Dinner Party An annual summer event presented by the Park City Area Restaurant Association.

Featuring the Grand Table on Main Street, live music and outstanding food and drink in the beautiful outdoors in the heart of Park City.

June 22, 2019, Historic Main Street, Park City, Photos by Chandler Ries

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In its fifth year, attendees enjoy sampling from many area restaurants, wineries, small batch distillers and craft brewers. All proceeds benefitted local non-profits, such as Comunidades Unidas, Race Swami, Tracy Aviary and SB Dance.

July 10, 2019, Tracy Aviary—Liberty Park, SLC, Photos by Austen Diamond

1 Katie Van Riper, Heather Nurmi, Colby Hatch, Brandon Sturm, Mary Grimes and Jessica Chindgren. 2 Sarah Buchanan and Ashley Moncur. 3 M Star, Ian Greaves and Jen Ortiz.

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Salt Lake magazine’s Tastemakers This two-day food & drink event allows participants to sample and sip from a large assortment of SLC’s best restaurants and bars. A portion of proceeds goes to support Utah Foster Care.

June 13-14, 2019, The Gateway, Photos by Talyn Sherer (talynsherer.com) courtesy SLUG magazine.

1 King Ihenkoro and Irene Kanga had nothing but great things to say about this years event. 2 Patrons made their way to each booth as quickly as possible to sample anything and everything that came their way. 3 Chris, Hendrix and Tiffany Hemsley take a seat and let their bellies rest before moving on to the next tasting.

4 Andrea Ashdown, Jesse Massey and Will Hagen dig into their samples from Fav Bistro. 5 Jade Earle, Kaylene Affleck, Chef Scotty and Caitlin Nolen make up the food crew of Twigs Bistro.

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White Party—2019 The most exclusive wedding event of the season, Utah Bride & Groom magazine hosts an evening filled with the hottest trends, cuisine, dÊcor and entertainment options in the state.

May 16, 2019, Snowpine Lodge, Alta, Utah, Photos by Pepper Nix

1 Brynn Larsen and Val Rasmussen. 2 Jillian Burnham and Rachel Collett. 3 Alex Jaramillo and Heidi Vassel. 4 Jadie Jo Italasano, Candace Alldredge, Randy Despain and Anita Gordon. 5 Chanalyn Tek, Billojo Kunkler, and Edward Lopez. 6 Kenzie Evans and Shelby Dalton.

7 Brittany Zinninger and Kelly Miller.

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ON THE

table FOOD | DINING

PHOTO ADAM FINKLE

One-o-Eight . . . . . . . . 120 Preserve the Harvest . 122 Ginger Street . . . . . . . 124 Oquirrh . . . . . . . . . . . .126 Barrio . . . . . . . . . . . . . 128 Popsicles . . . . . . . . . . 132

One-0-Eight

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on the table

Fish of the Day-Salmon

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One-0-Eight could be great.

Above: Chef James Dumas and Kris Dumas Below: A selection of Kris’ cookies

IF YOU GO

ADDRESS: 1709 E. 1300 South, SLC PHONE: 801-906-8101 ENTREES: $$

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nce upon a time, being basic wasn’t bad. But language changes.

Words that were once commonly used fall into disfavor. Or change their meaning. Now, basic isn’t bad exactly. But the Urban Dictionary defines its current meaning as “devoid of defining characteristics that might make a person interesting, extraordinary, or just simply worth devoting time or attention to.” The word describes a lot of Utah food.

I recently went to New York City and Los Angeles with a group of Utah chefs and bartenders who are living proof that not all Utah fare is basic.

They cooked for food writers and publicists who are looking for anything but the basic and this group impressed them. But the baseline here is still basic.

The place formerly known as Sea Salt is now One-O-Eight.

The space is as cool as ever—

colorless but full of light from two walls of windows looking out and on one side opening onto a flagged patio, the interior holds a mix of booths and tables, hi-tops and barstools.

This is definitely one of the best patios in town—a wonderful place to linger, sip, nibble and watch the fortunate neighborhood denizens walk their dogs or stroll to Emigration Market with their kids. It’s all enough to make you believe America is the peaceful place you grew up believing in.

And some of the food here demands a visit: the Frog Bench salad, a simple toss of greens from the urban farm a few miles away. Surely these greens were picked only hours before being tossed in a light vinaigrette— you could taste the individual flavor of each leaf. Rarely does a salad leave this strong a taste memory. But the Baby Wedge did, too: the heart of a head of

infant Iceberg lettuce, scattered with crispy pancetta and crumbles of blue cheese, garnished with a few olives and a ripe tomato half slipping from its skin. The pizza’s crisp bubbled crust wasn’t overweighed with toppings.

But other dishes were bland—chicken schnitzel, a a stiffly breaded pounded breast, needed more than a drizzle to offset the dry fry. Cacio y pepe had no taste of pepper. I was confused by the gnocchi, firm and tender, bathed in sagescented ghee, but surrounded by marinara unmentioned on the menu.

I’ll go back—the place is so pleasant But I wish Chef Dumas had brought a little more panache to his own place—I miss the fearless flavors he put on the plate at High West. Given his talent, One-O-Eight could be a bit less basic.

PHOTO ADAM FINKLE

As Maxwell Smart used to say, it missed by that much.

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PRESERVE THE HARVEST

For more information, go to extension.usu.edu

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How ’bout them apples?

Making the most of what you pick

BY JEN HILL

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he satisfying pop that comes from breaking the seal of can of preserved tomatoes signals a smell that takes you back to summer. A gardener enjoys it even more because she did all the work to make this happen. Now, with modern food conveniences that would make our ancestors heads spin, urban gardening has become more a luxury or a hobby than a necessity. Nevertheless, urban gardening and supporting local agriculture via CSAs (community supported agriculture), farmers and local marketplaces in SLC is on the rise. Now and through mid October, we harvest, before the first frosts hit—and sometimes later with the help of a row cover—even up until November.

1. CAN IT

2. CELLAR IT

3. DRY IT

And by can we mean jar. The old-fashioned Mason jar symbolizes more than just thrift. Add sustainability, work, delayed gratification, not to mention good taste. If canning sounds like a long, hot process, you haven’t kept up.

Once you have the basics down, mixing up a homemade brine made with vinegar, salt and pickling spices then pouring into a jar of filled with freshly sliced cucumbers—voila! you’ve made refrigerator pickles. Or—stirring together the prescribed ratio of sugar, pectin and some fresh fruit, and you’ve got something sweet and lovely to spread on your toast.

Before refrigeration was a standard, root cellars were a part of most homesteads. A root cellar utilized the naturally cooler, more temperate underground environment. Some produce, like carrots, can be stored after removing greens into a bin filled with sawdust, while others, like apples, can be stored in barrels of straw. In the Salt Lake foothills and around the valley, many older backyards are dotted with fruit trees planted by former homeowners who valued the harvest.

Utah’s high elevation and dry climate means dehydration as a form of preservation is easy—many of the crops (such as apples, apricots, tomatoes and chiles) that grow well here are additionally the perfect staples in your kitchen cupboard. Last summer an abundance of cayenne chiles from my garden were strung to dry in a sunny window. In exchange for this, all winter dried chiles were crushed and thrown in pasta sauces, chili and Indian style lentil dal, lending a smoky, bright heat to each dish.

PHOTO ADAM FINKLE

USU’s Extension Office offers master preservation classes, teaching the basics of many food safety and preservation. Class instructor Melanie Jewkes, who has been with the program for more than 12 years says, “In a series, you will learn the basics of canning—equipment, how to use that equipment, how to prepare and fill jars and where to go for safe, research-tested recipes and procedures.” Each session is about 3-4 hours of lecture and kitchen time.

The Master Preservation full six-session series is $130 (with day or half-day options) and includes manuals, aprons—and all food students preserve, they take home.

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FAST CASUAL

Ginger Street

Tyler Stokes

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Above: Steamed Dumplings Below: Green Papaya Salad

IF YOU GO

ADDRESS: 324 S. State Street, SLC WEB: gingerstreet.com PHONE: 385-477-4975 ENTREES: $-$$

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hef Tyler Stokes made his Provisions restaurant a destination from the time it opened. Everything in the American melting-pot cuisine was in his culinary vision, from fried chicken to carpaccio to udon. But lots of dishes had a Southeast Asian flair— carpaccio came with yuzu koshu aioli and fried chicken was sided with green papaya salad. And one of Provisions kitchen’s greatest hits is the crispy duck spring rolls—duck confit twice-wrapped in a fried and a soft rice paper roll. Yum. In July, Stokes opened Ginger Street, to take his Southeast Asian ideas further.

“About 12 years ago I took over as executive chef of a high-end Southeast Asian restaurant in Sun Valley called Globus and I loved it,” says Stokes. “We took modern

American techniques and applied them to Southeast Asian cuisine. I wanted to bring my version of that cuisine to Salt Lake City. I love those fresh, spicy vibrant flavors.”

Stokes is aiming for authenticity but unlike many hole-in-the-wall or mom-andpop Thai and Vietnamese cafes, he is trying to source ingredients locally and regionally. “We use as many local and organic greens and vegetables as possible and we go to never-ever programs for beef, chicken and pork,” he says. (Never-ever refers to farms and ranches who raise their animals sustainably, never using growth implants or antibiotics or animal byproducts in their feed.) Using quality ingredients is more expensive and customers will see that reflected in prices.

Stokes says he’s already getting push-back from diners who question $9 for bao or $10 for lettuce wraps, but he’s hoping that will change as people realize the implications of choosing sustainably raised ingredients. An example of the Ginger Street difference: Orange chicken is usually a fried chunk of chicken meat coated with a cornstarchthickened sticky-sweet sauce so you don’t taste a lot of chicken or orange. Stokes brines all-natural chicken overnight, fries it in a tempura batter made with sparkling water for extra-light crispiness, makes the orange sauce with

marmalade and garnishes it with togarashi and scallions.

Stokes also wanted to serve food in a more casual setting, he says. “I wanted to create food that people could enjoy more casually and spontaneously.”

In the biz, this is called ‘fast-casual’ and it’s a service style that is taking over. Fast food has earned a bad name and it’s common knowledge that young people eschew white tablecloth dining. Fast-casual dining, where you place your own order then have your food brought by a server, is becoming the norm. It doesn’t always work—at Ginger Street, Stokes found the system caused a traffic jam and confusion in the evenings with multiple food and drink orders, so he’s switched to what he calls “casual full-service” at night.

That just means you’re seated and a server waits on you.

The ultimate goal is the Stokes approach to fast-casual Southeast Asian food will catch on to be implemented in the restaurants to follow—yes, more Ginger Streets are being planned. You can tell by looking that this is a template but if there were any doubt, Stokes’ partner in this venture is Michael McHenry—think Costa Vida, Blue Lemon and other fast casual multi-unit restaurants.

“We’re already looking at Draper, Sandy, Boise—maybe Colorado,” says Stokes, soon to be not only a chef but a restaurateur. Keep your eye out for a Ginger Street in your town.

PHOTO ADAM FINKLE

Talking with Chef Tyler Stokes

The Italian Way.

I T ’ S A FA M I LY T H I N G . . .

We combine our passion for family with our love of food, wine, and the finer things in life. After coming to the USA in 2013, we knew 2 things...we wanted to share our culture through cuisine and we knew that we couldn’t do it alone. Our family has not only been supportive of our dream but many have joined our crusade, relocating from Italy to help bring authentic Italian flavors to Utah.

5 locations in the Salt Lake area | www.siciliamiautah.com

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NEW SPOT

Comfort food that goes big

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Above: Root Vegetable Terrine Below: Curry Fried Lamb Shank

IF YOU GO

ADDRESS: 368 E. 100 South, SLC WEB: oquirrhslc.com PHONE: 801-359-0426 ENTREES: $$

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’ve been muttering about the recent “plateau-ing” of the Salt Lake food scene.

With a California chain (Curry Up) replacing locally owned long-time Middle Eastern restaurant Cedars of Lebanon, the clone creep in Sugar House and local group Sicilia Mia taking the place of Paris Bistro and Aristo’s, it seemed like our local options were being bought up, that uniqueness was being replaced by imports and proven formulas.

But, like SLC Eatery, Oquirrh encouraged me on all fronts.

Chef Drew Fuller did stints at Copper Onion, HSL and Pago; where he met his wife, Angelena, who works the front of the house.

I like the name—where else are you going to find a restaurant called Oquirrh? It’s strictly local and even the locals can’t spell it.

And I loved my food. The imagination behind it, the presentation and the taste. I liked carrots, a riff on the popular perpendicular presentation at Pago. Carrots of several colors

were roasted, cured in miso or braised, then planted vertically in a ground of carrot-top pesto with a brown rice chip to add back in some crispness.

Other plates were equally whimsical—it was a nice change to smile as we were served. So many plates look pretentiously serious these days. Food is supposed to be fun.

The chicken confit pot pie arrived with one leg sticking out through the golden-brown crust—it looked like the bird had taken a dive. The pastry covered the filling—a lovely, justthickened broth with lots of seasonal mushrooms—and lined the ramekin. An entire leg of lamb was crusted with a curry mixture and deep-fried, apparently after being braised, because the meat fell from the bone in tender chunks. The giant thing (Does anyone remember what “Brobdingnagian” means?) was accompanied by housemade naan, vegetables roasted in garam masala and eggplant relish. I can’t see one person

Chicken Confit Pot Pie

finishing this plate, but it made great leftovers. Better than cold pizza!

Maybe it was just us, but the meal was becoming fatter and fatter and our choice of pasta, thick tubes mixed with chunks of butter-poached lobster and plenty of Pecorino didn’t change the trend. The flavor of the celery leaves did what it always does to lighten the mouthfeel and add sprightliness. Milk-braised potatoes were the meal’s Cinderella; few things could sound so humble and taste so spectacular. The milk cooks into beautiful curds These dreamy potatoes are quintessential comfort food, sweet and tender with the umami from the cooked milk lending the richness of cheese.

Oquirrh’s space is almost too small and when it’s full (as it often is, because of all the lauding) it’s loud. Those who think conversation is an essential part of a good meal complain about it but evidently it’s better to be chic than heard.

PHOTO ADAM FINKLE

Oquirrh

S P O N SOR E D BY

Burly Burger

2572 E South Weber Dr suite 4, South Weber, UT. 84405 | (801)485.7459

T

ired of settling for wimpy burgers? Once you visit this locally owned and operated burger joint in South Weber, you won’t walk away hungry. Using fresh beef and mouthwatering ingredients, Burly Burger is dedicated to ensuring you leave satisfied with some leftovers on your face. They have a wide variety of burger options and everything from classic fries to salads, milkshakes and more. Go check them out today! #DINEUTAH

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NEWCOMER

Tacos, Utah-style Barrio crosses the border.

Above: Shrimp tacos and wagyu beef tacos

IF YOU GO

ADDRESS: 282 E. 900 South, SLC WEB: barrioslc.com PHONE: 801-613-2251 ENTREES: $

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ultural appropriation.

It’s a concept I have mixed feelings about and I’ll probably get flack for even mentioning it. I understand the rules, sort of: It’s not okay for a dominant culture to adopt elements from another, mainly from a minority or disadvantaged culture.

Except when it is.

It’s not okay for Katie Perry to wear a kimono and geisha-style hairdo, but it is okay for chefs to put cream cheese in sushi rolls.

It’s not okay for Burning Man girls to wear bindis, but it is okay

for Indian restaurants to serve beef curry.

So you’re getting the picture.

Food seems to be exempt from the notion of cultural appropriation. Good thing, because American cuisine is nothing but dishes and ideas borrowed from other cultures.

These are the thoughts that ran through my head when I ate at Barrio, a newish taco place. Clean, simple lines, order at the counter from the posted menu, take a number, choose your table and they’ll deliver your order on a tray.

Can I express just a little

fatigue at this format? With the exception of a drive-through window, this is as impersonal as food service gets. It pretty much erases the hospitality aspect of dining out—the welcome, the face-to-face encounter with a server or host, the short-term relationship that in the past has defined the best restaurant service. But I’m probably in a minority. Most diners prefer speed to grace and confine their conversations to their phone or friends. Talking to strangers, even ones waiting on you, is a waste of breath.

The tacos are good—the menu doesn’t take any chances and you know the choices: beef, chicken, pork or vegetarian. But looking past the names, you see care taken with these tacos. The beef in the arachera tacos may be the skirt steak implied by the name, but it’s sustainably raised wagyu from Snake River Farms.

The pollo asado, marinated and grilled chicken, is thigh meat, more flavorful and moist than the white meat usually preferred by Americans; the other chicken option is with mole negro.

Cochinita Pibil brings a Yucatan twist—the meat seasoned with sour orange, achiote, cinnamon, a touch of clove and cooked in banana leaves. Calabacitas—zucchini squash, corn and onion, and garlic shrimp round out the taco menu. We did try the street corn; it had lots of cotija and lime aioli, but the kernels weren’t roasted.

The food was fresh and clean, not a drop of grease, but lacking in spice and seasoning. Still, sometimes, you just need a taco, whatever your culture. This culture is Utah; Barrio is closed on Sundays.

Post Office Place 16 W MARKET ST. • 385.202.7500 FOOD • JAPANESE WHISKY • COCKTAILS

WHERE CULTURES COLLIDE TAKASHI 18 W MARKET ST. • 801.519.9595 LUNCH • DINNER • COCKTAILS

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

GUIDE LEGEND E

State Liquor License

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Handicap Accessible

L

Inexpensive, under

$10

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Moderate, $10–25

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AMERICAN FINE DINING Bambara Chef Nathan Powers makes

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

EGLLL–MLL

Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN

ININ

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Very Expensive, $50+

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HAofLL

FA M E Dining Award Hall Of Fame Winner

HSL The initials stand for

“Handle Salt Lake”—Chef Briar WAR 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 glamour girl

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

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Pago Tiny, dynamic and food-driven,

Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM–N

Pallet This low-profile warehouse-chic

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

Provisions With Chef Tyler Stokes’ bright,

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

Table X A trio of chefs collabo-

ININ

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rate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. EGM–N WAR

AMERICAN CASUAL ININ

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Quintessential Utah

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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

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2019 Salt Lake magazine Dining Award Winner

ININ

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Expensive, $26–50

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

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

SALT LAKE CITY & THE WASATCH FRONT

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

MAY/ JUNE

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Avenues Bistro on Third

This tiny antique storefront has new owners—Chef Mike Ritchie,

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Listings

proprietor of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact.

Rabbit pot pie, lobster beignets, Moroccanspiced duck and crafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801831-5409. EGL

Blue Lemon Blue Lemon’s sleek

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

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and veggie burgers.

2041 S. 2100 East, SLC, 801-463-1151. GL Cafe Niche Anytime is the best time to

eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801433-3380. EGL–N

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

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

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Copper Onion An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL–N

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Cucina Deli Cucina has

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

George This do-over of Finca has made

the space more intimate and the menu more eclectic. Food ranges from raw bar to burgers and a smattering of small plates, some left over from the place’s past incarnation.

337 W. 200 South, SLC, 801-487-0699. EM

Hub & Spoke Diner Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie.

Tip: Order your favorite pie first, in case

they run out. Now serving beer and wine.

68 W. 3900 South, SLC, 801-266-4322. EGL

Little America Coffee Shop Little America has been the favorite gathering place for generations of native Salt Lakers.

Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL–M Lucky H Bar & Grille The classic ho-

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

Martine One of downtown’s most

charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its

place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit

MY FAVORITE SUMMER SALAD Fried chicken, iceberg lettuce, parched corn. It doesn’t have to be summer to taste like summer—this plate proves it.

We’ve Moved! our neW hoMe is on the corner of West teMple and 400 south in the historic eagles Building.

~ Italian Cuisine ~ 801-364-8833 caffemolise.com

~ Wine Bar ~ 801-359-2814 btgwinebar.com

404 S West Temple • Salt Lake City, UT S E P T / O C T 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

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A TASTE OF SUMMER

Pop Goes the Popsicle Rethinking a childhood treat

Y ANGELITOS MEXICAN RESTAURANT & PALETERIA ADDRESS: 1625 W..700 North, SLC PHONE: 801-410-8140 ENTREES: $

CULINARY CRAFTS, ADDRESS: 357 W. 200 South, SLC WEB: culinarycrafts.com PHONE: 801-906-8294 ENTREES: $$A

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ou might think this time of year is the last gasp for popsicles.

Think again.

Fun, fruity, low-fat and delicious, popsicles are finding their way onto menus year-round.

First, forget the fakeflavorings and garishly colored delights that came on the truck during your childhood summers. Think of freezing that sweet memory into a sophisticated surprise Popsicles, called paletas in Spanish, are a Mexican tradition—to get a true taste, stop by Angelitos in Rose Park.

Half the space of the little cafe is taken up by a freezer case packed with a colorful popsicles, the glassine

wrappers making them a pastel rainbow. The range of flavors puts Baskin-Robbins to shame: The strawberry one tastes just like a frozen berry; arroz tastes like frozen rice pudding. Try the mango; jamaica; coconut; nut; cajeta; guyaba; pineapple; tamarind—all vividly freshtasting. Or check out the mango-chile pop, rosy red and studded with yellow chunks of mango. The pineapple popsicle is all juice and shredded fruit.

Shake a little tajine over it.

These would make a great fall dessert or intermezzo and, as Chef Ryan Crafts of Culinary Crafts catering says, “They’re “ve-e-ery easy to make.” He uses popsicles as a way to preserve the taste of summer

fruit. “They’re a taste-echo of warm times. That way we can use local produce all year round,” says Ryan. “Utahns love ice cream and all kinds of frozen desserts. We serve them as a pre-dinner taste, or an interlude between courses.

Guests love them—who doesn’t want to be a kid again?”

Chef Ryan has several serving ideas for putting a sophisticaed polish on his popsicles. *Prop it into a brandy snifter with some champagne, apple cider or dessert wine. *Dip popsicles in melted white or dark chocolate. Roll in nuts and refreeze. *Drizzle tart popsicles with local honey.

133 for convivial types. Check meditrinaslc. com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM

Moochie’s This itty-bitty eatery/takeout joint is the place to go for authentic cheese­steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350; 7725 S. State St., Midvale, 801-562-1500. GL 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 chefdriven—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. EGM

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

Pig and a Jelly Jar Terrific breakfasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 401 E. 900 South, SLC, 385-2027366. 227 25th St., Ogden, 801-605-8400.

1968 E. Murray Holladay Rd. Holladay, 385-695-5148. GM Porch A chef-owned restaurant in

the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches. 11274 Kestrel Rise Road, Bldg. C, South Jordan, 801-679-1066. 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, 801582-5555, SLC. EGM

Red Butte Café This neighborhood place emphasizes Southwestern flavors

and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801539-3346) 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-toeye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime

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

Ruth’s Diner The original

funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and

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on the table enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

Rye The food rocks at this hip new 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

SEASONS IN A JAR We love how you can track the changing harvest just by eating small-batch Amour Spreads. Try them at the cafe or take them home.

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, 801-533-9977. EGL–M

Stella Grill A cool little arts-and-crafts-

style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices.

Great for lunch. 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

Tin Angel From boho bistro, Tin Angel has grown into one of Salt Lake’s premier dining destinations, still with an eccentric touch. Chef ­Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is legend. 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,

Listen every day.

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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 Amour Cafe The jammin’ duo John

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

Baking Hive Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream from real cows, and they can make pretty anything involving flour and an oven. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too. 3362 S. 2300 East, East Millcreek, 801-419-0187. GL

The American Heart Association is pleased to announce University of Utah Health as the local Healthy for Good platform sponsor.

Together, we’re working to enhance the health and wellbeing of every Utahn using evidence-based recommendations, simple-to-understand advice, tools and shareable information.

— Learn more at heart.org/healthyforgood. —

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on the table Bagel Project “Real” bagels are the

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

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

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

AUTUMN BREWS Small Batch Seasonals and Brewers ’Stache are special lagers based on seasonal ingredients, dreamed up by Bohemian’s brewmasters. Check the website for the latest.

City Cakes & Cafe Gluten-free that

is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too.

And epic vegan mac n’ chezah. 1860 S. 300 West, SLC, 801-359-2239. 192 E. 12300 South, Draper, 801-572-5500. GL

Elizabeth’s English Bakery Serving

oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles.

439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart French-

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

Fillings & Emulsions This little West-

side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385229-4228. GL

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

250 S. 300 East, SLC, 801-328-3330. GL

La Bonne Vie Cuter than a cupcake,

Grand America’s pastry shop has all the charm of Paris. The pretty windows alone

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are worth a visit. 555 S. Main St., SLC, 800621-4505. GL

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801355-2294. GL Mrs. Backer’s Pastry Shop

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

A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy.

Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop. 434 E. South Temple, SLC, 801-532-2022. GL

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM

Pierre Country Bakery The classic French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering.

3239 E. 3300 South, Millcreek, 801-4865550. GL

Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

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 Tulie Bakery You can get a little spiri-

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

Vosen’s Bread Paradise This

German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners. 328 W. 200 South, SLC, 801-322-2424. 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 restaurant 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, 801-364-0443. GL–M The SugarHouse Barbecue Company This place is a winner for pulled

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

Level Crossing Brewery Going out to grab a beer with your closest circle, your homies, just look under the water tower in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie. 2496 West Temple, SLC, 385270-5752. EGM

The Pub’s Desert Edge Brewery

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

The Red Rock Brewing Company

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

EGM

HAofLL

Squatters Pub Brewery

FA M E One of the “greenest” restau-

rants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM

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

authentic BREAKFAST/LUNCH ONLY

mexican food & cantina celebrating 22 years

The Daily Chef Ryan Lowder’s only

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

The Dayroom In the same space as Em’s Cafe, The Dayroom only serves a wonderful breakfast and lunch, with a limited afternoon snack menu before Em’s opens in the evening. This is not like any other breakfast or brunch in town. 271 Center St., SLC, 801-596-0566. GLE Eggs in the City On the weekends,

this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt.

At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This

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

3084 E. 3300 South, SLC, 801-485-1134. GL

since since1997 1997 20 1 7

east the salt 165 Sjust West Temple SLC •of 801.533.8900 • Validated Parking

Just east of the Salt Palace, Below Benihana

palace, below benihana

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

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, 801-906-0369. 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

OCTOBERFEST BURGER 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

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on the table degrees of heat, on a bun or on a plate. 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

Proper Burger and Proper Brewing Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. EGM

Publik Kitchen Same ownership as

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

Siegfried’s The only German deli in

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

COFFEE Caffe d’Bolla John Piquet is a coffee

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

Campos Coffee is one of the coolestlooking places to linger over a cup or a meal, thanks to serious architectural design. The food is just as fashionable.

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

CENTRAL & SOUTH AMERICAN 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

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 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

La Barba Owned by locally owned cof-

Asian Star The menu is not frighten-

Campos Coffee Roastery & Kitchen An Australian coffee bar famous for

Boba World This mom-and-pop place

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

STYLIN’ BREW

Bolton buys and roasts the better-thanfair-trade beans. 820 E. 400 South, SLC, 801-748-4887. GL

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

Publik A cool coffeehouse serving the

latest in great coffee; an old-school java joint made for long conversations; a neocafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At

SLC’s original coffee shop, owner John

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ingly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken.

It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL–M

CY Noodle House Another Chinatown

eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM

Hong Kong Tea House & Restaurant Authentic, pristine and slightly

weird is what we look for in Chinese food.

Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-5317010. GM

J. Wong’s Asian Bistro Drawing

from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either.

Lunch—Chinese or Thai—isn’t a good deal.

It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The 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, 801-251-0152. 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, 801-2730837. EGM

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., SLC, 801-274-6264. EGN

Monsieur Crepe This French-style

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

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, pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801532-3372. EGM

VOTED THE

WORLD’S BEST

INDIAN

LOBSTER ROLL

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

EGM–N

COMING SOON!

Photo by Dishing Magazine

Bombay House This biryani main-

Lobster Bakes

ININ

G

D

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

2A 019 D

Himalayan Kitchen SLC’s

premier Indian-Nepalese restaurant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers.

All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

360 S. State St., SLC, 801-328-2077. EGM WAR

PARK CITY

1897 Prospector Ave 435.631.986

SALT LAKE CITY 356 East 900 South 801.829.1032

freshieslobsterco.com

Kathmandu Try the Nepalese special-

ties, 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, 801-4663504. 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, 801-5726123; 55 N. Main St., Bountiful, 801-2921835. EGL–M

Inspired Cuisine J&G Grill at The St. Regis Deer Valley offers superb cuisine with the highest-quality, hyper-local ingredients. Relish bold flavors in Chef Rachel Wiener’s small plates, shareable mains, and signature dishes carved tableside. Enjoy dining slope-side, seasonal tasting menus, intriguing housemade cocktails, the largest wine collection in Utah, and access via the St. Regis Funicular or directly from the slopes!

Come for breakfast, lunch, dinner and private events.

2300 Deer Valley Drive East, +1 435 940 5760 stregisdeervalley.com/jggrill

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

our

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on the table

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 IndianAnglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL–M

Tandoor Indian Grill Delicious salm-

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

DON’T TAKE IT HOME.

pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired

brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular.

Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise 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, 801-3648833. EGM

Cannella’s Downtown’s long-time

essential red-sauce Italian shop, with friendly owners, familiar food and and fun, casual atmosphere. And you could call it fusion, too: The Nica Joe burger is a terrific, slightly Italianized version of the American classic.. 204 E. 500 South, SLC, 801-355-8518 EGL–M

Caputo’s Market and Deli A great

Cucina Toscana This longtime

favorite turns out Italian classics like veal scaloppine, carbonara and a risotto

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with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

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

Fireside on Regent Chef Michael Richey put his money where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011.

Mia Sicilia A family-run restaurant

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

Nuch’s Pizzeria A New York–sized

eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood.

Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 3005 S. Highland Dr., SLC, 801-486-3333. GL The Pie Pizzeria Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other 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

wiches and burgers and steak and fish.

The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-4841804. EGL–M

Settebello Pizzeria Every Neapolitanstyle 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, 801-322-3556. GEL–M

Sicilia Mia The third in a trio of familyowned restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-274-0223, 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, 801-746-4441. EGM–N ININ

Stoneground Italian

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

Tuscany This restaurant’s faux-Tuscan

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

Valter’s Osteria Valter Nassi’s restaurant 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

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

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

Este Pizza Try the “pink” pizza, topped

Salt Lake Pizza & Pasta And sand-

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Pizza is one of the most popular takeout and order-in meals, but Settebello’s authentic pies don’t stand up well to travel. GO there. Eat the uncut pizza straight from the oven like an Italian.

ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arella’s

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

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Saffron Valley Yet another iteration of

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Veneto Ristorante This

small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801359-0708. EGN WAR

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, 801-5968600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EGM Kaze Small and stylish, this downtown sushi bar has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800-800-6768. EGM Koko Kitchen This small, family-run

restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Kobe Japanese Restaurant This

is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant.

Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EGM

LITTLE COTTONWOOD CANYON, UTAH • WWW.LACAILLE.COM • 801-942-1751

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-youcan-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL–M

HAofLL

Takashi Takashi Gibo

FA M E earned his acclaim by buying

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

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on the table Tosh’s Ramen Chef Tosh Sekikawa is

our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, 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 of-

fers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

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 Café Med Get the mezzes platter for

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

Layla Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM–N

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

mark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM–N

Manoli’s Manoli and Katrina Katsane-

COMING SOON Mazza owner Ali Sabbeh is opening a third location—reportedly, the menu will be larger and you’ll get a broader idea of Lebanese food. Just when you think it can’t get better, it does.

Stay tuned.

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

special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

Spitz Doner Kebab This California

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

transplant specializes in what Utahns mostly know by their Greek name “gyros.”

But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 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

MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mexican food

from award-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

Blue Iguana This colorful downtown

restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, combination plates and “jengo” nachos— piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table, so if you have one too many of the margaritas, you’ll always have enough power to call for a ride. 165 S. West Temple, SLC, 801-533-8900. EGM

Chile Tepin Instantly popular for its gen-

vas have created 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

erous 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

Olive Bistro This downtown cafe offers

Chunga’s These tacos al pastor are the

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

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

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

HAofLL Red Iguana All locations FA M E are a blessing in this City of

Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days.

Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-6769706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801-331-8033. 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, 801326-3474. EGM-N

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

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market

WARM HOSPITAL ITY AND Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

The Oyster Bar This is one of the best

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

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

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

278 E. 900 South, SLC, 801-532-1177. L Indochine Vietnamese cuisine is under-­ represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM

Mi La-cai Noodle House Mi La-cai’s

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.

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

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., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL 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

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on the table 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

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, 801-2667899. EGM

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, 801328-4401. EGL–M Thai Siam This restaurant is diminu-

tive, but the flavors are fresh, big and bold.

Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL

Zao Asian Cafe It’s hard to categorize

GOING UP Ride the funicular, sit on the patio and look at the turning leaves in the valley below. Sip a signature bloody mary (even if it’s not morning) and reflect how nice it is to live in Utah.

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 straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

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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

VEGETARIAN Boltcutters Not just vegetarian, but

vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a 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 AbouIsmail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. GL 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. 234 W. 900 South, SLC, 801- 484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in

the most understated and comfortable way.

No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435604-1300. EGN

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

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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

Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

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The Farm Restaurant Food is at

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

435-615-4828. EGO

Firewood Chef John Murcko’s new place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN Glitretind The service is polished,

and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood.

The appeal resonates with the jet set and local diners. The wine list is exceptional.

But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Goldener Hirsch A jazzed up Alpine

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

J&G Grill Jean-Georges Vongerichten 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, 435-940-5760. EGO Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an

overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce.

Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO Royal Street Café (Open seasonally)

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

HOLLADAY 4670 S Holladay Village Plz 801-676-9706

DOWNTOWN

FASHION PLACE

149 E 200 S 385-259-0940

6154 S Fashion Blvd #2 801-266-2487

Private room available

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

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

FOOTHILL 1615 S Foothill Dr. 385-259-0712

Private room available

LEHI 1688 W Traverse Pkwy 801-331-8033

Lunch • Dinner • Catering • www.taqueria27.com

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

A New Experience for Your Dinner Table

Viking Yurt (Open seasonally) Arrive

by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435615-9878. EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers

imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM–N

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

Featuring Takeout and Delivery Take your guests on a culinary journey through Southern Brazil with Texas de Brazil’s flame-grilled meats, savory hot dishes and fresh salads.

Takeout by the Pound Find us on

City Creek Center | 385.232.8070 | TexasdeBrazil.com

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on the table winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

Fletcher’s on Main Street A fresh

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

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

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, 888327-7220. 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

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

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

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system.

Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

Hearth and Hill This all-purposse cafe

Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM–N

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

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

After a long hot summer, an autumn picnic makes perfect sense.

The Grocery & Cafe’s food comes straight from Deer Valley’s famous kitchens. Pack it up and take a hike.

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Windy Ridge Bakery & Café One of Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL–M

Handle Chef-owner Briar Handly offers a pared back menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435-200-8840. EGM

PICK UP A PICNIC

Silver Star Cafe Comfort food with an upscale sensibility WAR and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM ININ

G

Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL–M D

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Jupiter Bowl Upscale for a bowling

alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

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

981 W. Weber Canyon Rd., Oakley, 435783-3466. GL

Sammy’s Bistro Down-to-earth food

in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in

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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

Riverhorse Provisions Bowls, break-

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

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

BREAKFAST Deer Valley Grocery & Cafe The

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

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

CONTINENTAL & EUROPEAN Adolph’s Park City locals believe the

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

Café Terigo This charming café is

the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435645-9555. EGM

ITALIAN & PIZZA Fuego Off the beaten Main Street track,

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435645-8646. EGM

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM Ghidotti’s Ghidotti’s evokes Little Italy

more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435658-0669. EGM–N

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

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

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

Momo Haiku Mountain Asian fusion featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool.

1890 Bonanza Dr., Park City, 435-1216942. 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, 435-615-0300. EGO

680 S. 900 East, SLC (801) 533-TRIO (8746)

6405 S. 3000 East, SLC (801) 944-TRIO (8746)

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

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Billy Blanco’s Motor City Mexican. The

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

DINNER FROM THE FIRESIDE Hearth specializes in hearth-cooked fare and their upstairs room is one of the best dining seats in Ogden.

Stroll historic 25th and then settle in for some yak. Seriously.

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, 435645-9114. EGL–M Tarahumara Some of the best Mexican food in the state can be found in this family­-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a fullfledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM–N

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

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SEAFOOD Freshie’s Lobster Co. After years as

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

Rime Seafod & Raw Bar Riding a

gondola to the top of a ski slope is completely counterintuitive, but Chef Matt Harris and Maggie Alvarez make it seem natural. Open Thurs-Sunday. 9850 Summit View Dr., rimerawbar.com.EGN

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SOUTHEAST ASIAN Shabu Cool new digs, friendly service

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

Shabu Shabu House The second

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

Taste of Saigon Flavor is the focus

here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh

salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN

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. EG

Lespri Prime Steak A quiet treasure

tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900. EGN

NORTH SALT LAKE & BEYOND

AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and

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

3925 E. Snowbasin Rd., Huntsville, 888437-547. 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, 435752-3155. M

Hearth The charming upstairs dining

room is a great setting for some of the best and most imaginative food in Ogden.

Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

Prairie Schooner Tables are

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, 315 24th St., 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, 435-7532600. 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

Angus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years.

Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. 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, the perfect balance of filling and bread, and 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. 801298-7801. 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, 801-3990637. EGM

Rovali’s Ristorante This friendly fami-

Sugar House • Union Heights • River Park • Traverse Mountain www.tsunamiutah.com

ly-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, 801-6228662. 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 salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM–N

JAPANESE Ramen Haus Sergei Oveson’s experi-

ence 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

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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, 801-3738000. 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, 801-2234200. EGN–O

AMERICAN CASUAL

SUNDANCE OUT OF SEASON Take advantage of shoulder season; the drive up Provo Canyon is a worthy appetizer before dinner in one of the Wasatch’s most charming restaurants. Save room and time for a drink in the famous Owl Bar—live music many nights.

Chomburger Colton Soelberg (Communal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

You’ll love the amazing Star Wars mural.

45 W. 300 North, Provo, 385-241-7499. GL 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

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, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222.

EGM–N

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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, 801623-6712. EGM

MEXICAN Mountain West Burrito A humble

burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This

café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435425-3070. 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, 435-3357464. EGM–N

Capitol Reef Inn & Café This family

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL–M

Eklectic Café This is what you hope

Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio

with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

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

BAR GRUB & BREWPUBS Moab Brewery A beloved watering

hole for river-runners, slick-rock bikers, 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 King’s Landing In the Driftwood Inn, King’s Landing has some of the finest food and the finest view in Utah. Chef Thomas King and his wife Pastry Chef Phu Nguyen are ambitious beyond their location—seasonal, vegan, gluten-free are all covered—and while some of the dishes are complex, none seem contrived. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. New York strip comes with root vegetable “crush” and the fried quail with parsnip puree. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422. EGO Painted Pony The kitchen blends culinary trends with standards like sagesmoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-6341700. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

AMERICAN CASUAL Oscar’s Café Blueberry pancakes,

fresh eggs, crisp potatoes and thick bacon.

We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435772-3232. 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 meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL–M

Whiptail Grill Tucked into an erstwhile

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

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

BAKERIES & CAFÉS 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.

Single malt has a whole new meaning.

Sugar House Distillling makes it the AMERICAN WAY

BY MARY BROWN MALOUF

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For years, drinkers heard the words “single malt” with a Scottish burr—the term has been associated with a type of Scotch made at a single distillery. But American single malt has come into favor with distillers and bartenders lately and if you’re expecting it to taste like Scotch, you’ll be disappointed in a delightful way.

This is a completely different drink.

“Actually, single malt whiskey was the first thing we made, back in 2014,” says James Fowler, founder of Sugar House Distillery. “Although it was a hard sell at first.”

The standards of identity, the rules set by the government to define spirits and the way they are made (dictating the percentage of grains in the mash, the

PHOTO ADAM FINKLE

James Fowler

bar fly

AC The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid. 225 W. 200 South, SLC, 385-7229600. achotels.marriott.com EGM

Copper Common Copper Common is

Aerie Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar.

The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801933-2160 EGO

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

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

distillation and bottling proof, the aging, whether it’s permitted to add color or flavoring,) all laid out in a three-inch thick book. (No wonder moonshing is popular—so many rules!)

Those standards still have not been set for American single malt whiskey.

It’s in the works—the American Single Malt Whiskey Commission has proposed standards: 100 percent malted barley, single distillery, matured in oak casks to no more than 160 proof and bottled at 80 proof,) but at the time I talked to Fowler, the proposal hadn’t been approved yet.

So why was Fowler intent on making such an uncanonical spirit? “Well, barley is a big crop in Utah and Idaho,” he answers. “It just makes sense to make liquor out of local resources.”

“Also, it’s delicious.”

When I arrive at the distillery, the “tails” are just being cut out. Fowler gives me a taste of mash—an al dente porridge-like mess with a shockingly sweet taste. It could make a good breakfast cereal.

(Actually, unmalted, it is a good breakfast cereal.

Though a little less sweet.)

All that sweetness becomes alcohol in the end.

Sugar House buys kiln-dried sprouted (or malted) barley, so it gets a toasty flavor on top of the sweetness—in Scotland, the barley is roasted, often over peat. Then it gets even more caramel and toast—and deeper color—from the charred new American oak barrel.

So how do you drink the stuff? “As a general rule, barley doesn’t play well with others,” says Fowler.

“American single malt is really a sipping whiskey.”

That’s good. We’re heading into sipping season.

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a real bar—that means you don’t actually have to order food if you don’t want to.

But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801-355-9453 EGM

East Liberty Tap House Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. 850 E. 900 South, SLC, 801441-2845 EGM

Bar X A survivor of the ups and downs of

Gibson Lounge Grand America’s inimitable upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

555 S. Main St, SLC, 801-258-6778. EGM

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

Good Grammar The crowds playing

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

The Bayou This is Beervana, with 260

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

Beerhive Pub More than 200 beers­­—

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

BTG Wine Bar BTG stands for “By

the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL

Campfire Lounge The laid-back

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

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

High West Distillery The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435-649-8300 EGM Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801819-7563 EGM Green Pig Green Pig is a pub of a dif-

ferent color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

31 E. 400 South, SLC, 801-532-7441 EGL

PHOTO ADAM FINKLE

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Available at Club Stores:

ALL DISTILLED IN UTAH!

Persistent Vodka

The Rest and Bodega The neon sign

says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the speakeasy-styled The Rest. Order a cocktail, settle into the apparently bombproof book-lined library, or take a booth and sit at the bar. 331 S. Main St., SLC, 801‑532‑4042 EGL

The Shooting Star More than a century old, this is genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Oyster Bar The nightlife side of

Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801531-6044 EGM

Gold Medal Winner

Summit Gin

2X Double Gold Winner

&

PIE BAR

Preserve Liqueur Platinum and Double-Gold Winner

Park City’s over-21 spot for Cocktails & Pie

Lower Level - 350 Main Street Home of the World Famous “GIN EXPERIENCE” Wed-Sun 3pm-10pm 435-200-9537 alpinedistilling.com

Quarters Nostalgic for all those Gen

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

Spencer’s The cozy, wood-panelled

bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 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

The Vault A quintessential hotel bar,

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

Undercurrent Bar Sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class when it opened.Add in great bar snacks and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Wakara Bar One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag

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bar fly

Do try this at home.

Fat-washing for flavor

BY MARY BROWN MALOUF

IT WAS a new term to me: Water Witch’s Scott Gardner was making a cocktail to show off American bartending to a group of New Yorkers and he demonstrated fat-washing the glass. “You mix the liquid fat with the whiskey, then put it in the refrigerator or freezer until the fat solidifies. Then you can take it off in one piece and go on with your cocktail recipe.”

The technique is familiar— cooks use it to skim sauces and gravies all the time, and perfumiers use a version of fatwashing in making scents.

The result is familiar—fat carries flavor and adds luxury to mouth-feel. You can use butter, sesame oil, olive oil. What about bacon, ghee, chorizo?

If you use your imagination just a tad, you can come up with fantastic variations.

1. Mix the liquid fat with the chosen liquor. Need ideas?

2. Chill the mixture so the fat rises and solidifies, then lift it from the top of the liquid.

4. Measure out the amount of fat-washed liquor

5. Strain the fatty liquor into the glass. Proceed with making your cocktail recipe—the fat in the liquor adds extra mouth-feel and umami.

Check the list of combinations at left.

• Dark rum and melted butter • Bacon and bourbon • Chorizo and bourbon • Brown butter and whiskey • Chocolate milk and vodka I’ll be honest. I don’t know how many of these will work.

But the idea of fat washing does set off tastebud sparks.

For his New York sippers, Gardner made a Fat Manhattan.

you’ll need.

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 9

queens. 480 Wakara Way, SLC, 385-7229600. 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 Whiskey Street This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar encouraging you to bend the elbow. 323 S. Main St., SLC, 801-433-1371 EGL

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. 275 S. 200 West, SLC, 801-433-0589 EGL

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

3. Strain the liquid to remove any remaining fat bits.

merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Laket.

147W. Broadway, 801-363-2739, squatters. com, 2110 HighlandDrive, 801-783-1127, wasatchbeers.com

Desert Edge Brewery at the Pub

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

Red Rock Brewery A longtime favor-

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

Toasted Barrel Brewery Look for

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

TF Brewing TF stands for Templin Fam-

ily; brewmaste Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night. 936 S. 300 West, 385-270-5972

Bohemian Brewery Enjoy the lagers

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

Epic Brewing Company Epic exclusively brews high-alcohol content beer.

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

and-pop brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435200-3009, shadesofpale.com

Proper Brewery and Burgers From

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

Fisher Brewing Company Fisher

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

Roha The name comes from the owners

two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982, rohabrewing.com

Kiitos Brewing A rising star, Kiitos brews are on several menus around town.

But if you stop by the brewery to taste, you can play pinball, too. 608 W. 700 South, 801-215-9165, kiitosbrewing.com

Uinta Brewing Company Founder

6. The Fat Manhattan: fat-washed Sugar House American Malt whiskey, Oloroso sherry, toasted buckwheat, ginger, aromatic bitters

Will Hamill says,“We make beer. Period.”

Uinta produces certified organic beers and beer in corked bottles. 1722 Fremont Dr., 801-467-0909, uintabrewing.com

S E P T / O C T 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

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my turn

The Truth: It Builds Character and Respect SOMETIMES, YOU LEARN THE HARD WAY.

BY JOHN SHUFF

As your sons and daughters begin the school year

I was trapped. Most of all my numbed brain came alive at it’s a good time to express your expectations of their the thought of his admonition. Remembering the operative behavior and the consequences of their failure to do so. words, “drinking and driving,” I knew my world was I vividly remember the edict my Dad laid down to me as crashing. There wasn’t one thing I could do. Simply, there a teenager. In no uncertain terms he quietly said, “If you was no way out. Yes, I said, with the guys after the big win. ever drink and drive the family car you will not enjoy My father had quickly discerned this as in those days the that privilege for a year. Simple, straightforward, no Binaca blast wasn’t available to camouflage exotic odors strings. That was Dad. He always left you with uncompliand my slurred words weren’t the product of a brain cramp. cated thoughts. In this case his operative words “drink More importantly, both of us knew the consequences; and drive” and “enjoy that what this breach of his prior privilege.” I’ve never foredict meant. I quickly gotten them. figured out that he was I took my dad up on his testing me. Would I tell the declaration shortly after my truth or conjure up some seventeenth birthday. cockamamie story to save When I snuck in the kitchen my butt? I realized that by door at 1 am on a steamy, not telling the truth, trying Cincinnati summer evening to BS him, would not only in my sweaty, dirty baseball anger him but increase the uniform my worst pain awaiting me. nightmare confronted me. It My father was not a – JOSEPH PULITZER was my father, ruffled hair lecturer. His directives were and in his pajamas, who simple. He used a stiletto, immediately engaged me in not a hammer. His conversation. He asked, expectations were not “How did you do tonight?” I unreasonable. So at told him we won the breakfast the next morning I championship. was not surprised by his clinical approach to our I recall the forbidding early morning encounter expression on his face when some six hours earlier. “No he tersely asked, “Have you use of the family car for one been drinking?” year,” was the verdict.

My knees buckled as I knew my fate before I This meant taking the bus answered. We were face to and streetcars. It meant face, boxed into small quarters in our kitchen. It was hitch hiking to my home which was in a rural suburb about impossible for him not to smell my breath. Like a two miles from any public transportation. It represented a policeman who sticks his head inside your car to get a significant loss of personal freedom. The bottom line was whiff of the rarefied air before you’re asked the question, that it produced for me an early lesson in accountability— “Had anything to drink tonight?” owning up to a mistake and facing the consequences.

Stick to the truth.

Nothing so weakens influence as inaccuracy and exaggeration”

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 9

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