THE UGLY TRUTH ABOUT VAPING & TEENS ARE PAYING THE PRICE
FISH OUT OF WATER? 4 GREAT SEAFOOD SPOTS IN PC MAGAZINE OF THE MOUNTAINWEST
SALTLAKEMAGAZINE.COM NOW: MATT CAPUTO (AND WHO ELSE?) WON OUR NEW BLUE PLATE AWARD. THANKS FOR GIVING BACK, MATT. P. 60
PLUS! LOVE FOR SALE:
THE TALE OF A SUGAR BABY TURNED TRAGIC April 2020
$4.95
Display until April 30, 2020
0 3>
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25274 76991
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MODERN MONEY MANAGEMENT
Powering experiences. Let the Audi Q3 take you somewhere new—and give you the feeling that the possibilities are endless.
The New 2020 Audi Q3
Closer than you think; better than you’re used to. 801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe / 25 miles south of Salt Lake
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Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com 25 miles south of Salt Lake
©2020 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.
SELLING UTA H’S MOST D IST IN CT IVE P RO P E RT IES
LIKE NO OTHER
4 BD | 3 BA | 4,016 SF | $505,000
2 BD | 3 BA | 1,271 SF | $925,000 Newly Built Home in 2018
Laurel Simmons 801.718.4681 5963 W Juniper Vista Drive WEST VALLEY CITY, UTAH
Maizlish / Cregger 435.901.4309 2100 W Frostwood Boulevard #5172 PARK CITY, UTAH
By Holmes Homes
2 BD | 3 BA | 1,447 SF | $645,000 Waldorf Astoria with Stunning Views
Nancy Tallman 435.901.0659 6180 N Fox Point Circle #B2 PARK CITY, UTAH
Remodeled 2 Bedroom Plus Loft
By Holmes Homes
WASATCH SPRINGS
3 - 4 BD | Starting in the Low $500,000's Melissa Goff 801.557.0884 Wasatch Springs HEBER CITY, UTAH
New Homes Just Minutes from Park City
4 BD | 6 BA | 6,887 SF | $1,800,000 Ron Ogden 801.891.1472 3036 Cave Hollow Way BOUNTIFUL, UTAH
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Starting in the High $600,000's Melissa Goff 801.557.0884 Deer Waters Resort HIDEOUT, UTAH
2.84 Acres | $845,000 Stunning Jordanelle and Deer Valley® Views
Michele Cone 435.602.0886 1233 Snow Berry Street PARK CITY, UTAH
5 BD | 8 BA | 14,511 SF | $9,750,000
6 BD | 8 BA | 9,415 SF | $8,650,000
Stan and Ben Fisher 435.602.9085 Upwall Old 8066 N Red Fox Court World Legacy PARK CITY, UTAH Masterpiece
Michael Swan 435.659.1433 8785 N Lookout Lane PARK CITY, UTAH
Best View Lot In Glenwild
Exceptional Architecture in Promontory
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. ©MMXX 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 2020.
S E L L I N G U TA H ' S M O S T D I S T I N C T I V E P R O P E R T I E S
LIKE NO OTHER
T H E U LT I M AT E VA C AT I O N P R O P E R T Y 4 519 S R I V E R R A N C H W AY, W O O D L A N D | $11 , 5 0 0 , 0 0 0
Three bedroom condominium on the 24th floor overlooking Temple Square. 3 BD | 2 BA | 2,296 SF
9 9 W S O U T H T E M P L E S T R E E T # 2 4 0 6 , S A LT L A K E C I T Y | $1 , 7 0 0 , 0 0 0
THOMAS E. WRIGHT
801.369.2507
801.652.5700
kerryoman@gmail.com kerryoman.com
10 BD | 14 BA | 16,893 SF | 24-Stall Barn | 217 Acres
L U X U RY I N C I T Y C R E E K
K E R RY O M A N Associate Broker
Provo river access, two ponds, extensive water rights, multiple gathering areas and a gourmet kitchen.
President, Principal Broker
thomas.wright@sothebysrealty.com 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. ©MMXX 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 2020.
Your best life begins with a home that inspires you.
4101 S HIDDEN RIDGE CIRCLE BOUNTIFUL 7BD I IOBA
19,882 SF
Listed at $5 ,490,000
1441 E SOUTH TEMPLE SALT LAKE CITY 6 BD I 7 BA I 7,985 SF Listed at $1,850,000
Liz Slager 801.971.2252 liz.slager@sothebysrealty.com
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. ©MMXX 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 2020.
contents
M A RCH/A PRIL 2020 FEATURES
60 2020 BLUE PLATE AWARDS
BY MARY BROWN MALOUF
Call them a Blue Plate special—our Blue Plate Dining Awards honor those in our culinary community who help those in need, work to save the planet and make Utah not just a better place to eat but a better place to live.
74 LOVER FOR SALE BY JEN HILL
Sugar babies are after a quick, easy way to earn extra cash. But after a U of U student is brutally murdered we ask, “Who is gaining the most and who takes the biggest risk?”
PHOTO ADAM FINKLE
Meredith Risley, Salt Lake Brewing Company District Manager and Maxwell Christen, Salt Lake Brewing Company Senior Pub Marketing Manager
80 WHEN FINANCE
GETS PERSONAL BY MARY BROWN MALOUF
Boomers to Millennials, we all have economic woes—from retirement to a first time home buy. Gain insights from advisors and your peers.
on the cover
Blue Plate awards go to local foodies who give. And ask Matt Caputo, that’s a mouthful. Photo by Adam Finkle
M A R C H / A P R I L 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M
contents 17 the hive
A new climbing gym is only a few blocks away from a dog-employed car dealership. Spring means taking off the gloves. Chill while drinking kava, welcome the butterflies and bump a volleyball at the Sandbar.
34 state wide
Vaping is much more than simply sweet-flavored water vapor—teens are getting sick, and we have a strong hunch why. BY TONY GILL
37 worth a trip
Between L.A. and San Diego lies Oceanside which remains California’s unpolished coastal jewel. BY JEREMY PUGH
43 outdoors 93
It takes a lot of human attention to keep wild things wild in the 21st Century. BY MARY BROWN MALOUF
47 park city
New employee housing at Canyons Village, the debate surrounding traffic continues. Seafood specials help you to get more fish per dish. BY TONY GILL
83 a&e
UMFA takes us to Japan with an exhibit of woodcuts and a plethora of attendant events, including anime. Plus, What’s On Our Radar. BY JOSH PETERSEN
95 on the table
Going waaay out to dinner at Yuta and understanding a good bowl of soup. Plus all the good restaurants. BY MARY BROWN MALOUF
126 bar fly
Local Beehive Distillery has branched into a full bar (with a resident cat) and The Library Bar at Solitude is a haven in the wilderness. BY MARY BROWN MALOUF
128 my turn
Take time to savor the moments in life that make it sweet. BY JOHN SHUFF
40
24
volume 31 number 2 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.
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NEW wreath & bee (vector) FOR ALL YOUR NEEDS!
4670 Holladay Village Plaza (801) 938-9241 amyboutiqueutah.com Monday - Saturday 10 a.m. – 7 p.m. old wreath & bee (pixels)
#amyboutiqueutah
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This dinner started here.
The Sub-Zero, Wolf, and Cove Showroom will help you create a kitchen that’s uniquely yours. On-site chefs, product experts, and inspiring designs will help you envision the possibilities for your home – and all of the delicious moments to come.
SCH E DUL E A S H O W R O O M APPOI NTM ENT 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 • 801-582-5552 • subzero-wolf.com /saltlakecity
14
editor’s letter
Worry. But be Happy. In one of the most contentious periods in American politics, everybody has something negative to say about somebody. There’s really only one thing everyone agrees on: We’re all sick of hearing about what’s wrong. I’m hardly a Pollyanna. In fact, I’m pretty much a doomsayer, convinced that nothing will work out very well in the long run. But I also firmly believe that you need to have hope to live and that we should all do the best we can while we’re here. Most often, that just boils down to one maxim: Be kind. Prejudice and barriers are most easily broken when we get to know the culture we’re afraid of—part of the mission of this magazine is to help Utahns meet each other, explore each others’ worlds. That could be a multi-cultural see-and-meet, like UMFA’s exhibit on Japanese art (p. 87) and the events they’re presenting to put the art in context. It could mean trying a new cuisine. (p. 93)
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
Still, our world is full of perils our parents never dreamed of. Just read Jen Hill’s tragic story, “Sugar Babies.” (p. 74) Read Tony Gill’s scary report on vaping in Utah. (p. 34) But it’s also full of small acts of grace and giving. Research has shown that giving makes humans happier than getting. Maybe we could keep that top of mind. Giving seems to come naturally to those in the hospitality business, where the mindset is service. That’s why we decided to forego our traditional Salt Lake magazine Dining Awards which rewarded restaurants and chefs serving the most delicious food, and honor the many in the food business who have gone out of their way to help and serve others, contribute to our community and do what they can to ameliorate the climate crisis. This is more than just a case of “let’s hear some good news for a change,” although it is heartening to hear about businesses whose
intent is to give as well as profit. The stories behind our Blue Plate award winners could also serve as a blueprint for the rest of us, a guide to how we can make this world a better place, each in our own small way. Cheers. Literally.
Mary Brown Malouf
IN T ER PR E T ED L A N DSC A PE S featuring work by 10 artists
opening reception
MAR. 20 | 6–9PM
@modernwestfineart modern west
on view
MAR. 20–MAY 8
modernwestfineart.com @modernwestfineart
412 S 700 W SLC, UT 84104 801-355-3383
Dimitri Kozyrev
photo studio event space artist lecture series workshops performances @upstairs_at_mw @upstairsatMW
412 S 700 W SLC, UT 84104 801-355-3383
classes creative residency
listen every day
Listen live at KUER 90.1 | kuer.org | KUER’s mobile app | “Play KUER” on your smart speaker
the
hive PEOPLE | TRENDS | TALK
Beauty: Nails . . . . . . . . . 18 Garden . . . . . . . . . . . . . 20 Trends . . . . . . . . . . . . . 22 Business . . . . . . . . . . . 24 Design . . . . . . . . . . . . . 26 Wellness . . . . . . . . . . . 28 Sport . . . . . . . . . . . . . . 30 Food: Poke . . . . . . . . . . 32
PHOTO BY ADAM FINKLE
Ascent
A
third Front Climbing Club will be opening at 4140 South Main in Millcreek. With a 60 ft. big wall and 27,000 sq. ft of vertical climbing space, this urban athletic facility will also offer an IFSC regulation 15-meter speed wall; dedicated weights and cardio space; yoga, group fitness and a Jiu Jitsu studio. frontslc.com
Zoe Barlow, The Front Climbing Team
M A R C H / A P R I L 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M
18
the hive / BEAUTY
Spring Fingers
STYLE TIP
Experts at Sugar Pop Nails revealed the spring trend of 2020: dusty pastels. 423 W 800 S Suite B101 385-355-1255 sugarpopnails.com
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
LEFT TO RIGHT, FROM THE TOP: 14KT gold & citrine ($875) Lanny Barnard Gallery/The Chalk Garden, SLC; Sterling silver, 14KT gold (dot) & green chrysoprase ($195) Pixel + Torch, SLC; Sterling silver & pink Peruvian opal ($175) Pixel + Torch, SLC; 14KT gold, diamond & morganite ($5,425) Lanny Barnard Gallery/The Chalk Garden, SLC; 14KT gold & citrine ($925) Lanny Barnard Gallery/The Chalk Garden, SLC; Thick hammered stacker in gold ($24) The Land of Salt; 14KT gold, diamond & aquamarine ($1,575) Lanny Barnard Gallery/The Chalk Garden, SLC; V Band .18CT diamonds & 14KT yellow gold ($550) Diamonds Direct, SLC; Curve ring in gold ($18) The Land of Salt, SLC; 14KT gold, ruby & morganite ($2,325) Lanny Barnard Gallery/The Chalk Garden, SLC; .28CT Pear shaped opal & 14KT yellow gold, .08CT diamonds ($400) Diamonds Direct, SLC; Coin ring in gold ($24) The Land of Salt, SLC; 6CT amethyst, 14KT rose gold, .10CT diamond halo ($780) Diamonds Direct, SLC; Crown ring in silver ($24) The Land of Salt, SLC; 14KT gold & amethyst ($1,550) Lanny Barnard Gallery/The Chalk Garden, SLC; 14KT rose gold & .16CT diamond spiral ring ($660) Diamonds Direct, SLC; Sterling silver & cushion cut blue chalcedony ($160) Pixel + Torch, SLC
PHOTO ADAM FINKLE / STYLING JEANINE MILLER
Too much is JUST ENOUGH.
UTAH’S #1 UPSCALE DESIGNER CONSIGNMENT STORE
SAINT LAURENT OFF-WHITE VERSACE HERMES GOYARD PRADA GUCCI DIOR
MAIN STORE 3355 S. Highland Dr. 801.486.1128 Open 7 Days a Week SHOPNAMEDROPPERS.COM
OUTLET 2350 E. Parley’s Way (2100 S) 801.474.1644 Mon-Fri 11-7 Sat 10-6
20
the hive / GARDEN
Get a head start on springtime There’s a SHOULDER SEASON in gardening, too.
James Loomis
BY JEN HILL
To learn some quick-n-dirty vegetable and herb varieties that you can get into the ground (or a patio garden box) right now, visit: saltlakemagazine.com
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
THE GREEN TEAM Maybe you’ve heard of the Green Team Farm Project? Located in downtown SLC and partnering with Wasatch Community Gardens (WCG), the Green Team is a farm-based job training program that provides empowering work opportunities for women who are experiencing homelessness. Being springtime, these farm greenies are extremely busy, growing over 25K plant starts which will be sold at WCG’s Annual Plant Sale (May 9, 2020) helping to fund their many community garden projects and activities. wasatchgardens.org/green-team-farm
PHOTO (PORTRAIT) ADAM FINKLE
A
ll you aspiring first-timers or fully-certified master gardeners: We’re not urban agriculture snobs here. Prime planting time for getting those summerloving veggies such as tomatoes, cucumbers, basil and peppers in the ground is mid-May, past the last frost. However, an early spring crop has a big benefit too. “With those summer crops, the harvest doesn’t come for several months and then it dumps all at once,” explains the Green Team Farm’s Director, James Loomis. “With some of my favorite crops, like spinach and collards or peas, early planting comes with an earlier payoff.” And along with the food, your ability to harvest a little at a time comes with more than the dietary benefit. “Physical contact with the soil also helps to improve our mental health as well, breaking that funk and reinforcing our bodies’ microbiome,” he says, improving outlook and strengthening our body’s immunity.
Direct Importers of the World’s Finest Rugs
Think Spring ... Plant a Fresh New Look on your Floor!
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We are a full-service rug company, featuring the world’s finest rugs. We specialize in new, antique, and semi-antique hand-woven masterpieces from all over the world with one of the largest selections in the country.
Adibs.com 3092 S Highland Dr, Salt Lake City 801-484-6364
22
the hive / TRENDS
Ver-r-ry Pinteresting
Left to right, from the top: Doing My Best (@littlethingshappy) $10, Salt & Honey Market, SLC; Firefly (@bisonbisonsupply) $12, City of Industry, SLC; Floral (@ onthemarkdesigns) $10, Salt & Honey Market, SLC; Target (@cityindustry) $12, City of Industry, SLC; Camper (@makerpinco) $10, Salt & Honey Market, SLC; Ice Cream Cone $8, Salt & Honey Market, SLC; Nature is Rad (@manaidesignco) $8, Salt & Honey Market, SLC; Mountains (@madebyfell) $10, Salt & Honey Market, SLC; Camera (Macon et Lesquoy) $27 Children’s Hour, SLC; Salt Lake City (ashleycollett.com) $10, Salt & Honey Market, SLC; Lady $26, Children’s Hour, SLC; Honey Bear, (@cityindustry) $12, City of Industry, SLC; Pawnee National Park (@oliveandthread) $10, Salt & Honey Market, SLC; Pencil (@cityindustry) $12, City of Industry, SLC; Planet (Macon et Lesquoy) $27 Children’s Hour, SLC; Treat Yo Self, $8, Salt & Honey Market, SLC
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
PHOTO ADAM FINKLE / STYLING JEANINE MILLER
Tiny enamel pins are appearing on lapels, jackets, backpacks and blouses, making a statement, raising a question, pledging a loyalty. And—always—INSPIRING A SMILE.
Time moves differently here.
An intimate, island neighborhood surrounded by Oquirrh Lake. Homes of exceptional character, priced from the mid $500s to $1M+. Call 385.529.4741 for your personalized tour. daybreakutah.com/theisland
the hive / BUSINESS
B-good. A business serves the community. And adopts a DOG. BY JEN HILL
B
usinesses are built for profit— corporations distribute profits among shareholders. Until 2007 there were only four ways to form corporations: C-corps, S-corps, Limited Liability Corps (LLC) and Nonprofits. When a business decides to do good works, make charitable contributions, trouble starts. Why? Shareholders may question a business’s contributions or in some cases, a joint owner could disagree with a charitable contribution, resulting in a lawsuit. Ugly but true. The growingly popular incorporation B-corp status provides protection, allowing people and the planet to share the profits. Local business owners, Keven Stratton from P3Utah.org and Jeff Miller from Mark Miller Subaru, lobbied to allow LLC’s to also claim this protection. As Miller explains, “A B-corp license gives you the ability to run your organization the way you want to run it.” It’s proven that good deeds are good marketing. Mark Miller Subaru, donating over $2M to local charities through its “Share the Love” program adds, “Our marketing costs have gone down and our profits have gone up, and we hope other businesses will catch on to it.” “Share the Love” members include: Discovery Gateway Children’s Museum, The Sharing Place, Volunteers of America, Nuzzles & Co. Pet Rescue & Adoption, HEAL Utah and The Malinois Foundation (service animals education).
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
ANOTHER WAY TO SHARE THE LOVE: GET A DOG. TRAINED AS A CERTIFIED THERAPY DOG, SUBA’S MOST IMPORTANT JOB IS TO MAKE PEOPLE HAPPY. –JEFF MILLER
PHOTO ADAM FINKLE
24
26
the hive / AT HOME
1 BILLION BUTTERFLIES That’s how many Monarch butterflies have vanished since 1990. This most famous migrating butterfly has been steadily disappearing because toxic weedkillers and agriculture have destroyed its habitat. Monarchs depend on a single plant: milkweed. It’s the only plant Monarch caterpillars feed on and the female Monarchs lay their eggs on the underside of milkweed leaves. Upper Midwest grasslands that used to be covered in milkweed are now planted with soy and corn, cultivated with weedkillers.
Taking Wing Butterflies are flitting about everywhere, delivering fanciful forms, bright colors and bold patterns to our rooms. Cute isn’t your thing? No problem. Today’s wall coverings, fabrics and art pieces offer sophisticated grown-up options, from eye-catching abstract designs to handsome zoological prints. Grab your net. Butterfly Blur wallpaper, from Timorous Beasties, timorousbeasties.com
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
What you can do: Plant milkweed in your garden. There are around 18 kinds of milkweed native to Utah—they have pretty flowers, love full sun and are easy to grow. Wear gloves while handling them (the “milk” can be an irritant) and remove the pods before they burst in the fall so you don’t end up with a milkweed plantation. When the Monarchs come, report your sighting to this website: wildlife.utah.gov
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11447 POLO CLUB COURT | SOUTH JORDAN
9 ALTAWOOD DRIVE | SANDY
1492 MARILYN DRIVE | OGDEN
EUROPEAN, FARMHOUSE-INSPIRED ESTATE 6 BD | 6 BA | 8,947 SF | $1,549,000 DEBBIE NISSON | (801) 739-5179
VALLEY VIEWS! STUNNING ARCHITECTURE 5 BD | 5 BA | 6,518 SF | $1,250,000 JOHN BAQUE | (801) 810-9459
SPECTACULAR AND ELEGANT MANSION 4 BD | 4.5 BA | 5,474 SF | $785,000 JOHN SHUPE | (801) 725-7355
2035 HUBBARD AVENUE | SALT LAKE CITY
2403 BEAR HILLS CIRCLE | DRAPER
1930 E SPRING LANE | HOLLADAY
CLASSIC CAPE COD IN IDYLLIC NEIGHBORHOOD 5 BD | 4 BA | 4,562 SF | $1,200,000 HEIDI INGHAM | (435) 901-9330
ENDLESS VIEWS FROM DRAPER’S EAST BENCH 6 BD | 4 BA | 5,540 SF | $899,000 DEBBIE NISSON | (801) 739-5179
RARE 0.82 ACRE LOT—COTTONWOOD CLUB AREA 1,648 SF UPGRADED GUEST HOUSE | $775,000 PAM OLSEN | (801) 277-4420
2561 EAST 1700 SOUTH | SALT LAKE CITY
875 DONNER WAY #111 | SALT LAKE CITY
1566 E TIMONEY ROAD | DRAPER
EAST BENCH REMODEL 3 BD | 3 BA | 2,864 SF | $740,000 JOHN BAQUE | (801) 810-9459
MAIN FLOOR CONDO IN EMIGRATION CANYON 3 BD | 2.5 BA | 2,685 SF | $699,000 DALLAS EICHERS | (801) 541-2485
UPDATED EAST DRAPER TWO-STORY HOME 6 BD | 4 BA | 3,883 SF | $650,000 JASON MCMURRAY | (801) 891-8789
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28
the hive / WELLNESS
AntiEnergy Drinks Put that Redbull DOWN. BY JEN HILL
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
KOMBUCHA
Kombucha is fermented tea + sugars + SCOBY (symbiotic culture of bacteria and yeast) bacteria resulting in a slightly sweet, vinegary carbonated beverage. We like: Han’s Kombucha, hanskombucha. com, Available at multiple locations, Liberty Fresh, Hello!Bulk Markets, Animalia
KAVA ROOT
Kava root extract comes from a Pacific islands shrub. Its extract produces a non-alcoholic, non-addictive drink said to improve mood and ease anxiety by upping feel-good neurotransmitters like
dopamine and serotonin. We like: Kaivai. Found at: Macey’s, Fresh Market, Dans. drinkkaivai.com, @drinkkaivai
MATCHA
A stone-ground Japanese green tea that has 137 times more antioxidants, the amino acid L-theanine (known to enhance mood in a good way) and caffeine (works with L-theanine for added focus and stress reduction)—take that! We like: Brass Smoothies, 925 E. 900 South, SLC. The Guru: Matcha, Avocado, Banana, Dates, Spinach, Coconut Water/ Manna.
PHOTO ADAM FINKLE / STYLING JEANINE MILLER
N
eed a little lift but don’t want to be buzzing at bedtime? Before you knock back a commercial energy drink with all that sugar, caffeine, taurine and heck knows what else, consider kicking back with an anti-energy drink, designed with the opposite purpose. “In a stressed-out world full of uppers and stimulants, more energy isn’t always the answer,” relays CEO/Co-founder of KAIVAI Doug Quezada. Discovering the benefits of drinking kava led their team to create a popular version. Often considered gritty and bitter, KAIVAI makes kava much more palatable, adding ingredients like hibiscus, cinnamon and monk fruit. Forego the bull. And chill.
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the hive / SPORT
VOLLEYBALL LINGO
Spike in Real Sand. Take off your shirt and ATTACK IT. BY JEN HILL
day. Merrell plans to expand by adding air domes or bubbles to existing outdoor courts. The SandBar has a schedule of leagues that run as 8-week sessions (2v2 men/women and coed, 4v4 coed only), ranging from open to recreational. And they serve food and beer too! 680 S. Redwood Road, North Salt Lake, 801-631-4160, sandbarslc.com.
ATTACK/SPIKE: An attack strategy is to send or spike the ball over the net in a way that is not returnable. SIDE OUT: When a team gains the ability to serve after they score or after the opposing team made a mistake. FLOATER: A serve that does not spin; difficult to predict its movement.
Cory Merrell S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
DINK: An attacking player softly taps the ball over the net to an area not being guarded.
PHOTOS ADAM FINKLE
W
hile lacrosse is his preferred sport, the SandBar SLC’s founder, Cory Merrell was seeking a business idea that incorporated a sport or activity with a strong social element. Sand volleyball checked all the boxes. The first of its kind in Utah, the SandBar SLC is over 24,000 sq. ft. with five indoor regulation-sized courts. It took over 1,000 tons of sand to fill the space. After completing his MBA at the U of U, Merrell made his start by setting up sand volleyball leagues and tournaments at SLC’s Liberty Park. He explained, “As all available court slots quickly filled up to capacity, the need to expand and provide a year-round option became clear.” Merrell gathered the money, then selected the future home of Sandbar SLC, in North Salt Lake. Opening in early 2018 with five indoor/four outdoor courts, SandBar is open six days a week—80 or more games are played in a typical
CARRY: Players should only have momentary contact with the ball. If the palm is facing upwards and fist is open, it is considered a carry or a “lift.”
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the hive / THE DISH
Prettiest Poke in Town
Pristinely fresh ahi tuna
Saola’s sushi chef, Danny Tan, makes ART when he makes poke. BY MARY BROWN MALOUF
Ripe tomato chunks, no seeds
Bright purple onion for a kick
Sweet-tart mango cut into same-size chunks
Creamy avocado for the mouth feel
result complements the whole look of the Restaurant & Lounge, designed by Rachel Hodson. Chef Tan has worked in restaurants all his life: He trained in Guam and comes to Saola New Asian Restaurant and Restaurant with impeccable credentials. He’s worked at a series of star-filled sushi restaurants: Happy Sumo, Blue Fish, Simply Sushi, Ahh Sushi and Tsunami. 7307 Canyon Centre Pkwy., Cottonwood Heights, 801-944-2949.
Chunks of cucumber for fresh aroma
Tobiko—flying fish roe for the color and the fun “pop” S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
PHOTOS ADAM FINKLE
S
erved in a stemmed martini glass, Chef Tan’s version of poke makes raw fish look as lovely as a dessert. Same-size chunks of ahi tuna, red onion, mango, avocado, cucumber and tomato are mixed into a fresh collage dressed in sesame oil and soy. The “cherry” on top is the tobiko—sweet-salty flying fish roe. Season it yourself with pickled ginger and wasabi (Tan forms it into an oval leaf shape, veins pressed in with a knife’s edge.) The simple but colorful
DEER CREST DEER CREST
BALSAM RIDGE BALSAM RIDGE
UPPER DEER VALLEY UPPER DEER VALLEY
9895 Dr 9895 N N Summit Summit View View Dr SIDFORD MATTHEW
4544 S Rd 4544 S /Abinadi Abinadi Rd 3 BD / 4 BA 8,108 SF
PROMONTORY PROMONTORY
ARROWLEAF ARROWLEAF
ENTRADA AT SNOW CANYON ENTRADA AT SNOW CANYON
8886 Empire Club Dr #403 8886 Empire #403SIDFORD 3 BD / 4 BA / 1,838 SF Club Dr MATTHEW
2455 N Dr 2455 N/ Tacheene Tacheene Dr NICOLLE SOLDEN 5 BD / 5 BA 4,522 SF
RED LEDGES RED LEDGES
PROMONTORY PROMONTORY
7 BD / 9 BA / 10,250 SF 7 BD / 9 at BA$8,250,000 / 10,250 SF Off ered Offered at $8,250,000
MATTHEW SIDFORD 435.962.4544 435.962.4544
7518 Sage Meadow Dr 7518 Meadow Dr 5 BD / 6 Sage BA / 5,594 SF 5 BD / 6at BA$2,800,000 / 5,594 SF Off ered Offered at $2,800,000
KARI KOYLE KARI KOYLE 801.450.0888 801.450.0888
STAGECOACH ESTATES STAGECOACH ESTATES
TYLER PARRISH TYLER PARRISH 801.815.5765 801.815.5765
3 BD / 4 at BA$6,900,000 / 8,108 SF Off ered Offered at $6,900,000
3 BD / 4 at BA$2,349,000 / 1,838 SF Off ered Offered at $2,349,000
MATTHEW SIDFORD 435.962.4544 435.962.4544
9867 9867 Kimball Kimball Canyon Canyon Rd Rd MARK SANDERS
748 Explorer Peak Dr 748 4 BD / 5Explorer BA / 5,120 SFPeak Dr
MOUNT OLYMPUS HILLS MOUNT OLYMPUS HILLS
AVENUES AVENUES
8 BD / 7 BA / 8,596 SF 8 BD / 7 at BA$2,200,000 / 8,596 SF Off ered Offered at $2,200,000
MARK SANDERS 435.714.0644 435.714.0644
3485 E Dr 3485 E /Eastoaks Eastoaks DrCODY CHAMBERLAIN 4 BD / 4 BA 3,605 SF 4 BD / 4 at BA$1,225,000 / 3,605 SF Off ered Offered at $1,225,000
CODY CHAMBERLAIN 801.230.5218 801.230.5218
4 BD / 5 at BA$1,945,000 / 5,120 SF Off ered Offered at $1,945,000
351 E 7th Ave 351 7th Ave 5 BD / E 3 BA / 4,659 SF
5 BD / 3 at BA$850,000 / 4,659 SF Off ered Offered at $850,000
MARK SANDERS MARK SANDERS 435.714.0644 435.714.0644
2 Court 2BDRoyal Royal 5 / 7 BA / Court 6,512 SF
5 BD / 5at BA$2,200,000 / 4,522 SF Off ered Offered at $2,200,000
NICOLLE SOLDEN 435.645.6585 435.645.6585
8907 Ranch Club Court 8907 Ranch 4 BD / 5 BA / 4,142 SFClub Court 4 BD / 5 at BA$ /1,897,000 4,142 SF Off ered Offered at $ 1,897,000
BOB SANDT BOB SANDT 435.731.1050 435.731.1050
PARC AT THE GATEWAY PARC AT THE GATEWAY
DEBBIE GADDIE DEBBIE GADDIE 801.550.5291 801.550.5291
5 W 5BDS S/500 500 W #910 #910 3 2 BA / 1,460 SF 3 BD / 2 at BA$655,000 / 1,460 SF Off ered Offered at $655,000
see see all all of of our our listings listings online online at at winutah.com winutah.com Buyer to verfiy all info. Buyer to verfiy all info.
BOB SANDT BOB SANDT 435.731.1050 435.731.1050
5 BD / 7 at BA$5,975,000 / 6,512 SF Off ered Offered at $5,975,000
MARVIN JENSEN MARVIN JENSEN 801.403.4030 801.403.4030
34
statewatch
Up in Smoke
Who’s doing it and why they’re getting sick BY TONY GILL
The first symptoms may be unexpected—severe nausea, prolonged vomiting, diarrhea. These don’t seem like symptoms that would be caused by inhalation. But the gastrointestinal issues are followed by shortness of breath and asthma-like wheezing. Symptoms may come on suddenly or worsen for weeks before a person goes to the hospital for help. Some don’t go to the hospital and die at home. So far, 83 lung illnesses in Utah have been reported as related to vaping with one resulting in death. “They’re calling it the snapchat of smoking. All the kids are doing it, and even older millennials don’t know
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
what’s going on. I’m talking of course, about vaping.” That’s not a direct quote from a local news broadcast, but with all the frighteningly vague stories popping up on television, it may as well be. Utah, like the rest of the country, has become embroiled in a vaping crisis over the past year. Misinformation abounds, engendering a dangerous level of confusion surrounding the surge in vaping-related illnesses and lung injuries. Now, legislators, officials and health care professionals are caught playing catch-up in an attempt to regulate a perplexing product and control a situation that has gotten out of hand before it was even recognized.
35
The vaping crisis consists of two distinct issues. The first—which has been the primary subject of panicky news coverage—is the surge in acute lung disease, which is associated with use of illicit THC vape products. The other concerns widespread nicotine-based vape product use, particularly among teens. The two problems, however, do intersect in several ways, including sharing a lack of data-driven information and regulatory oversight. Dr. Sean Callahan, Assistant Professor of Internal Medicine at the University of Utah and a pulmonologist at the U of U hospital who works in the ICU, provided us with concrete information about vaping-related illness. On the probable causes and health outcomes associated with vaping illicit THC products, he stressed the importance of battling misinformation. “Something changed in 2019 with the rise in acute lung disease related to vaping,” Dr. Callahan says. “There’s a misconception that people are inhaling a bunch of oil. That’s not what’s happening. Something people are inhaling is causing an inflammatory response in their lungs. We’re not certain what substances are to blame, but I suspect there are several. Vitamin E acetate is a likely culprit, but even if we remove that from the supply there are so many different ingredients being heated to different temperatures by different devices that it’s hard to identify what’s causing all cases.” Most cases can be directly linked to the use of illicit THC products, which does not include THC products purchased legally in states neighboring Utah like Colorado and Nevada. Still, between 10 and 20 percent of cases are unaccounted for as patients deny having used THC products. Dr. Callahan said treatment for vaping-related illness typically consists of vaping cessation and the use of steroids to control inflammation. Some cases are relatively easy to treat, while others have been deadly. Long-term effects are largely unknown. “We’re almost certainly going to see long-term pulmonary issues like asthma and COPD in some people who vape, but it hasn’t been around long enough, and it hasn’t been studied enough,” Dr. Callahan says. “In the U.K. vaping has been used effectively to facilitate smoking cessation, and I’m
WHO IS VAPING IN UTAH? UDOH research shows alarmingly high vaping rates among minors in Utah. A few key takeaways from UDOH surveys suggest action to reduce the incidence of vaping among teens is urgently needed. Utah students in grades 8, 10 and 12 were more than
TWICE AS LIKELY
to report vaping compared to Utah adults.
15.5 %
of Utah high school seniors reported current vape use, highest among any age group. Nearly
10 %
of Utah students report purchasing their vape products directly from Utah vape shops.
M A R C H / A P R I L 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M
36 nicotine users moving on to vaping THC doesn’t constitute not opposed to that. The idea was marketed similarly in imminent peril, which is required to implement emergency the U.S., but we don’t have the regulatory support to do restrictions. that here.” UDOH responded by following the state’s normal 120-day The high rate of vaping among teens in Utah, often fueled process for making new regulations and published draft by a lack of information, is particularly concerning. “A lot of rules on January 1 that would reinstate the ban teens we see in the clinic don’t think on flavored vape products outside of specialty there’s nicotine in what they’re vaping, tobacco shops. As of the present time those but there is,” Dr. Callahan says. Many rules are still being debated with attorneys users think they’re just inhaling harmless representing vape retailers arguing the new flavored water vapor when they’re using rules would hurt 90 percent of the state’s 1,700 an insidiously habit-forming product, and tobacco retailers, 1,300 of which are classified flavored vape cartridges are undoubtedly as small businesses. targeting minors in ways that would make Meanwhile more than 125 cases of vapingJoe Camel blush. related lung illness have been identified in Callahan says research shows people Utah. By the end of 2019 vaping rates in Utah who use standard nicotine vaping were higher among high school seniors than products are more likely to try smoking cigarettes and THC-containing vape –DR. SEAN CALLAHAN any other age group surveyed by UDOH. Health officials are stuck playing regulatory products. That trend was at the heart of catch-up, but pro-business factions in Utah have historically efforts by Utah officials to implement an emergency wielded strong political influence against what they deem restriction that would remove all flavored vape products “overreach.” We’ll soon find out if Utah legislators have the from grocery and convenience stores. District Judge Keith moral courage to stand up for the health of their Utah Kelly struck down the measure, saying the Utah residents, particularly minors. I wouldn’t hold my breath. Department of Health’s (UDOH) assertion that the trend of
MANY USERS THINK THEY’RE JUST INHALING HARMLESS FLAVORED WATER VAPOR
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
2020 Season
June 1 - October 10 Cedar City
CYMBELINE DESPERATE MEASURES THE COMEDY OF ERRORS PERICLES RICHARD III ONE MAN, TWO GUVNORS THE PIRATES OF PENZANCE INTO THE BREECHES! SHAKESPEARE’S WORST!
800-PLAYTIX • bard.org • #utahshakes Quinn Mattfeld as Hamlet in the Utah Shakespeare Festival’s 2019 production of Hamlet
adven ture TRAVEL | OUTDOORS
PHOTO VISIT OCEANSIDE
Old-school Oceanside........ 40 Wildlife Management........44
Biking on The Strand in Oceanside, California
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worth a trip
The
Beach Town
OCEANSIDE remains California’s unpolished coastal jewel Oceanside Pier at sunset
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
BY JEREMY PUGH
PHOTO VISIT OCEANSIDE
Last Great
41 AHEAD, THEN BEHIND
Sunset Market
PHOTOS VISIT OCEANSIDE
Our bartender in San Diego scrunched up her face with an incredulous look and asked, “Oceanside? Why are you going there?” This was a common sentiment among citified southern Californians who still hold images of an Oceanside with a reputation for brawling Marines, low-rent car dealerships and sprawling train yards. Human memory is persistent but not always accurate. Oceanside, one hour by train from San Diego, has changed a lot since our bartender last visited. Yes. Oceanside still maintains some of its grit and, unlike other California beach destinations, it has no plans to sand it off. That’s a good thing.
In the days before Southern California was connected and clogged with its vast network of four-lane concrete arteries, there was one road—Highway One. Early car travelers ventured south from Los Angeles, often headed to Mexico for liquor during Prohibition. To make the trip, they would cross the large un-serviced Rancho Santa Margarita before arriving in Oceanside. The little town became an ideal spot to stop and stay in one of the nation’s first “travelers hotels,” or Motels. When WWII broke out, the U.S. Department of the Navy commandeered Rancho Margarita to build Camp Pendleton. Thousands of raw Marine recruits arrived in town along with builders and their families who followed the work to carve out Pendleton. Oceanside boomed. The post-war ascendance of the automobile made Oceanside a destination for car buyers and the town’s new dealerships became the place for the Greatest Generation to buy its shiny Cadillacs, Buicks, Oldsmobiles and Fords. But then, bust. California sprawl and cheaper land elsewhere saw the big dealers move closer to the metro areas, leaving the husks of giant showrooms behind. These shells were occupied by down-market used car dealers. Meanwhile, the rise of malls and megaplexes in the ’60s and ’70s gutted Oceanside’s once-bustling town center. It didn’t help that one of the state’s largest railroad switchyards, built
during the war, was a giant eyesore in the middle of town. (The switchyard was moved in the ’90s onto Camp Pendleton, much to town boosters’ relief.) But these downsides became upsides, says Oceanside historian Kristi Hawthorne. “We were largely overlooked and while everyone else was tearing down old buildings, neighborhoods and architectural treasures, we were left alone.”
THE ONCEGREAT BECOMES NEXT-GREAT Hawthorne and her colleagues at the Oceanside Historical Society lead free two-hour walking tours (visitoceanside.org, 760-7224786) that highlight this “lucky” preservation. She points to neighborhoods filled with charming, stick-built bungalows including, famously, the “Top Gun House,” where Tom Cruise’s Maverick famously bedded Kelly McGillis’ Charlie Blackwood in the 1986 film, and palatial movie theaters featuring beautifully garish neon signs. For example, the Star Theater (402 N. Coast Hwy, startheatreco.com) with its space-age marquee, now bills local musical theater performances. Some of the old car showrooms are being gutted to become restaurants and craft breweries like the Bagby Beer Company (601 S. Coast Highway, bagbybeer. com). The works of architect Irving Gill, the minimalist modern architect who designed with subtle North
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worth a trip
Bagby Beer Company
PLAY
At its heart, Oceanside is a beach town and thus home of the California Surf Museum (312 Pier View Way, 760-721-6876). The highlight is the shark-bit surfboard and the accompanying story of pro surfer Bethany Hamilton who lost her arm but ultimately survived an encounter with a tiger shark off the coast of Kauai. Good news: There are no tiger sharks off the coast of Oceanside—its beachfront is a wide, perfectly sandy stretch, marked midway by the state’s longest wooden pier (home of an irascible pelican named Charlie). On either side of the pier, the reliable break brings a daily line up of surfers waiting for sets. Before you paddle out on your own consider a lesson. The family-owned shop Surf Ride (1909 S. Coast Hwy., Oceanside, 760-433-4020, surfride.com) offers lessons three times a week as well as gear rental. Or rent a rod and reel from the pier’s bait shop or a bike or 4-person surrey and cruise the strand.
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
DINE
Surf towns require breakfast. Oceanside’s go-to is Petite Madeline (223 N. Coast Hwy., 760-231-7300, petitemadelinebakery.com) with house-made pastries and heartier options. But then there is toast. How good can toast be? Find out at Camp Coffee (101 N. Cleveland St., 442-266-2504, campcoffeecompany.com) where cutsey coffee drinks (think S’mores) are served with hearty slices of “camp toast” a paninistyle hunk of wonder. Start a night out with a flight of Santa Barbara wine from Coomber Craft Wines (611 Mission Ave., 760-231-8022, coomberwines.com) on a fantastically chill patio. Up the block is Mission Ave Bar and Grill (711 Mission Ave., 760-637-2222, missionavebarandgrill.com), a whiskey-forward joint (more than 200 tipples in the library) with a meticulously blended Eternal Pour bottle behind the bar. The phrase “let’s go out for Balinese” is not a thing, yet. But Dija Mara (232 S. Coast Hwy., 760-231-5376, dijamara.com) is well on its way to making it so. For the big meal of your trip, try Master’s Kitchen & Cocktail (208 S. Coast Hwy., 760-2316278, mastersoceanside.com) where 28-year-old wunderkind
Chef Andre Clark has unstuffified the menu. Clark got his start here, left for apprenticeship in some of San Diego’s finest kitchens and has returned with whiz-bang energy. For starters he’s got a thing for albacore. Yes. Ahi’s canned cousin, Clark points out, is caught locally, “Why am I serving tuna from Hawaii when I’m a chef in California?” Why indeed.
STAY
Part of Oceanside’s rejuvenation has been the renovation of the old traveler hotels like The Fin Boutique Hotel (133 S. Coast Hwy., 760-279-6300, thefinhotel.
com). Originally opened as the Keisker Hotel in 1927, The Fin preserves the mosaic tile lobby floor, the original grand wooden-rail staircase and the Tiffany windows , but, thankfully, updates the rest. (read: ensuite water closets). OK, it’s a chain but the Oceanside Springhill Suites boasts a rooftop pool with ocean views and is steps from the waterfront. Beachfront Only (beachfrontonly.com) is a vacation rental service offering, as the name says, a selection of on-the-beach properties from cozy cottages to 10-bedroom redoubts for the big reunion (friends, family, whatever).
PHOTOS VISIT OCEANSIDE
African flair, are also a point of town pride—see The Americanization School (1210 Division St.), the still operational Fire Station No. 1 (714 Pier View Way), The Blade Tribune Building (401 Seagaze Dr.) and the original City Hall (300 N. Coast Hwy.).
The Canyon art installation by Gordon Huether
SAY HELLO TO AN AIRPORT WITH EXCEPTIONAL DINING AND SHOPPING. When the first phase of the brand new Salt Lake International Airport opens this September, there will be a lot for you to like – the views, the technology, the efficiency. But one of the things we think you’ll also like will be the variety, number, and caliber of the dining and shopping options. For a full list of all the new places to enjoy, visit SLCairport.com
44
outdoors
Flying Deer and by HELICOPTER no less. BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE
Heliwild’s pilots are expert at tracking animals from the air and subduing them with the least stress on the animal. The company does the same kind of work in South Africa.
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“Incoming! Incoming!” It’s like a scene out of M.A.S.H. As the helicopter nears, people rush out to meet its landing and the medics ready themselves by the tables with swabs and syringes. The ‘copter lays down three bodies in a row in the tall brown grass, then flies off to gather more. Only these are the bodies of wild mule deer, not humans. Every five years or so, Utah’s Department of Wildlife Resources assesses the health of the mule deer herds on Antelope Island by capturing 50 animals—about 10 percent of the island’s population, drawing blood, assessing body mass and fat and weighing them. “Mother Nature is real good at taking care of itself,” says Eric Anderson, district wildlife biologist over Utah’s northern region. “But we’re the stewards of wildlife for the people of Utah.” The goal is to ensure the deer are healthy and the herd is at the right size for its environment. ____________ ____________
It’s a crazy sight: On another part of the island a helicopter flies low over a group of running deer. A net drops over one of the animals and a technician runs to administer a mild sedative, blindfold the deer and bind its front and hind legs together to prevent panic and injury, then hooks the orange sling to a line. The helicopter rises and the deer swings wide in the air as the aircraft banks in a turn, looking for its next capture. Three is the maximum number of animals taken in each hunt before returning to the biologists’ work station. There the animal is measured and weighed—the average weight for does is 95-200 pounds, for bucks, it’s 120-300— before transferring it to a table. There, the scene, again, is like an emergency room: Five people hover around the barely conscious deer. They monitor its temperature, normally 104 degrees, but tending to rise under stress. If
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outdoors
it starts to approach 106 degrees, a blanket soaked in ice water is tucked around the deer’s torso. The animal is still hobbled and blindfolded, but the sedative doesn’t last long, so the vets work fast, drawing blood, using a sonograph to measure the body fat in its loins to determine its fitness for winter, tagging its ear for identification and fitting it with a radio collar to track herd movements. Where do the deer graze in the winter? How much do they move around the island? These days, water in the Salt Lake being so low, biologists wonder, do the deer ever leave the island? Finally, just as the deer starts bleating and barely struggling, a team of six quick-walks the “gurney” out to the field of grass so tall they’re lost from sight almost immediately. There they take off the restraints and hobbles, remove the deer’s blindfold and stand back. The animal struggles to its feet and takes a few hesitant steps before bounding away. It takes a lot of human attention to keep wild things wild in the 21st Century.
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SPECIAL ADVERTISING SECTION
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.
ALASKAN INN & SPA
SPECIAL ADVERTISING SECTION
SPA
Add one of our romance package to your getaway reservation in the heart of Ogden Canyon: A chilled bottle of sparkling cider and house-made chocolate-dipped strawberries will await you in your elegant guest room or cabin—rose petals and tea light candles help set the mood. Complimentary breakfast for two will be delivered to your door. And our Concierge will arrange everything from dining reservations to an in-house couples massage.
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
AMENITIES
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.
Each guest room offers a unique design and is appointed with a two person luxury jetted tub, in-room coffee, and plush guest robes. 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 from our outdoor plaza makes it a lovely place to relax, have a picnic, or host an event or wedding.
ROMANCE
435 Ogden Canyon, Ogden, UT | 801.621.8600 | alaskaninn.com
Escape to quiet Cache Valley and discover your own adventure in Logan. Endless outdoor adventures, hands-on heritage experiences for Foodie Trek and the whole family, self-guided Signature Products tour and fantastic performing and fine arts. It’s affordable and unforgettable.
LOGAN, UTAH
TAKE A BITE
NATURE CALLS
Logan has an array of unique locally owned restaurants, and you’ll also appreciate the self-guided Foodie Trek and Signature Products Tour. Sink your teeth into our famous cheese, ice cream, Caffe Ibis coffee, Pepperidge Farm cookies, Cox honey, Lower Meats, Bluebird hand-dipped chocolates and more. Other unique products include handmade Spirit Goat soaps and lotions, pajamas and socks.
Explore Logan Canyon National Scenic Byway where you can hike, picnic, mountain bike, canoe, fish, bird watch, horseback ride and rock climb. The forest is only a 5-minute drive from downtown. The 43-mile canyon features dramatic limestone cliffs and beautiful forests on the way to the breathtaking turquoise waters of Bear Lake. It’s a photographer’s dream.
STEP BACK IN TIME
HIT A HIGH NOTE
The American West Heritage Center is a 160-acre outdoor history experience where you can capture the Old West with mountain men, farmers and pioneers. Watch the blacksmith at work, take a wagon or pony ride, throw hatchets, see the bison, make crafts, pan for gold and more.
Each summer Logan becomes Utah’s Heart of the Arts with three historic live-performance theaters in one block. Ticket prices are unbelievably affordable, the scenery and costumes are spectacular and the performances are brilliant. Utah Festival Opera and Musical Theatre opens July 6-Aug. 8. Performers straight from New York and Broadway present famed works. The 1913 Caine Lyric Theatre is home to the Old Lyric Rep and the newly restored 1924 Utah Theatre hosts classic movies and black and white films accompanied by a million-dollar Mighty Wurlitzer organ.
Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 84321 | 800-882-4433 | explorelogan.com
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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.
RED MOUNTAIN RESORT
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WELLNESS PROGRAMS & ACTIVITIES
CANYON BREEZE RESTAURANT
OUTDOOR RECREATION ACTIVITIES
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.
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 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.
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.
SAGESTONE SPA & SALON
1275 E. Red Mountain Circle, Ivins, UT 84738 | 877-246-4453 | redmountainresort.com
A CITY THAT MAKES IT HARD TO JUST SIT. There’s a reason so many national publications, bloggers, and Instagrammers are talking up up. talk Good Boise: there’s lots to eats. Great hanging nightlife. And biking, hiking and out with friendly locals make it hard to keep quiet about.
INN AT 500 CAPITOL BOISE, IDAHO
INN AT 500 The Inn at 500 Capitol is a very special boutique hotel where pride of place, exceptional service, and thoughtful amenities come together to create the ultimate luxury experience in the heart of Downtown Boise. Packed with amenities and designed with your satisfaction in mind, each stylish detail of the hotel, from the complimentary MercedesBenz shuttles and cruiser bikes to the local wine tastings in the lobby, incorporates the comforts of home into your sublime Idaho stay.
IDAHO SHAKESPEARE FESTIVAL Any evening at the Idaho Shakespeare Festival is simply unforgettable. The stories. The intimate, river-front setting. The homegrown and nationally-regarded talent. All of it. Not a fan of the Bard? No worries, only two of the company’s five seasonal productions are the work of Shakespeare. To get the full local experience, grab a bottle of Idaho wine or beer, a picnic-style meal, and show up early for the Green Show.
WHITEWATER ADVENTURE Southwest Idaho has some of the most famous whitewater in the nation. Even if you’re not into big time adventure, you can still enjoy some big time fun while creating a completely unforgettable experience. You’ll find some of the best whitewater rafting in Southwest Idaho.
EXPLORE IDAHO WINES Idaho wine is fun, approachable and deeply rooted in our agricultural heritage. Why is SW Idaho producing some of the best wine? Our climate! Here, rich soils combine with ideal rainfalls and warm summers to produce outstanding grapes for world-class wines — and, as a result, one of the nation’s most recognized upand-coming appellations.
500 S. Capitol Blvd, Boise, Idaho 83702 | 208-227-0500 | innat500.com
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Alaska AWAITS
With its snow-capped mountains, active glaciers, and captivating wildlife, the Last Frontier is first on many family’s bucket list. Our award-winning ships are the perfect complement to Alaska’s rugged beauty. At sea, unwind in luxurious staterooms that make your family feel right at home, dine in restaurants where everyone will find a new favorite dish from menus crafted by our Michelin-starred chef, and experience service so intuitive you won’t have to lift a finger. All while getting a taste of frontier-style family bonding in Icy Strait Point, Juneau, Ketchikan and beyond. Plus, get an even closer look at the wonders on land with a Celebrity Alaska Cruisetour—pairing your 7-night sailing aboard one of our stunning ships with a multi-night, fully guided land tour. It’s a wild family adventure.
1-888-283-6879 CALL YOUR TRAVEL ADVISOR CELEBRITY.COM ©2019 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.
park city LIFE ON THE OTHER SIDE
Butch and Sundance . . Housing Project . . . . . . Fish Dish . . . . . . . . . . . Traffic Jams . . . . . . . . .
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ALLSTAR PICTURE LIBRARY / ALAMY STOCK PHOTO
BUTCH AND SUNDANCE TURN 50 BY TONY GILL
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ast fall Butch Cassidy and the Sundance Kid turned 50. In the wake of the 2020 Sundance Film Festival—named, of course, for Robert Redford’s iconic character—we thought it appropriate to revisit the film at the half-century mark. The project was more than just a springboard for Redford’s illustrious career and the catalyst which thrust screenwriter William Goldman into the public consciousness. Butch Cassidy and the Sundance Kid changed the way we thought about westerns, about movies on a larger scale and about Utah and Park City as creative hubs for filmmaking in the decades to come.
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Checking in on Butch and Sundance Star-making turns and LOCAL LEGACIES, 50 years on
AF ARCHIVE / ALAMY STOCK PHOTO
BY TONY GILL
“You just keep thinking, Butch. That’s what you’re good at.” Robert Redford’s Sundance Kid tosses that specific shard of wry flattery at Paul Newman’s Butch Cassidy multiple times over the course of 1969’s “Butch Cassidy and the Sundance Kid.” In a movie awash in charming, loquacious dialogue from Newman, it’s that laconic delivery from Redford that gets at the film’s core. It’s about unlikely, yet perfect relationships. Yes, in the context of the film, between characters onscreen. And for those of us in the Beehive State, the relationship between Utah and filmmaking. “Butch Cassidy and the Sundance Kid” is often referred to as the first postmodern western—the earliest film from the genre with the pacing, aesthetic and character arcs that wouldn’t seem out of place in a 2020 Netflix original. Aaron Sorkin in 2019 said it could be better described as the first modern buddy movie. The relationship between Butch and Sundance as told by legendary screenwriter William Goldman turned the story of a couple waning bank robbers named Robert LeRoy Parker and Harry Longabaugh who were forced to flee to Bolivia into the tale of two charmingly heroic outlaws that launched a thousand imitators. Newman was a known quantity in
1969, but Redford wasn’t yet an icon. Tightly framed shots of the 33-yearold’s quietly intense gaze changed that. Imagine what would have happened if Steve McQueen hadn’t turned down the role. So it was with Utah as well. If audiences could peel their eyes from the on-screen chemistry between Redford, Newman and Katharine Ross, they’d be drawn to the film’s other star, the backdrop of Utah’s landscape. Butch beats up the would-be usurper of The Hole-in-theWall Gang in Zion’s Kolob Canyon. Butch and Etta’s polarizing bicyclemounted duet was in Grafton near the Virgin River. Imagine what would have happened if they’d filmed in Johnson County, Wyoming where the real gang holed up. Without “Butch Cassidy and the Sundance Kid,” is the Utah/US Film Festival ever pulled from obscurity to become an international phenomenon? Does the Utah-based Sundance Institute become the preeminent organization supporting the growth of independent artists? The film may be as old as the moon landing, but it’s every bit as relevant today as it was when it was released. You owe yourself a rewatch, not just for the timeless story and vintage Redford, Newman and Ross performances, but to see Utah get its big break.
How the Sundances got their names In 1887 Harry Longabaugh stole a gun, horse and saddle in Sundance, Wyoming, earning him the nickname the Sundance Kid while he was in prison. He earned narrative immortality after being killed in a 1908 shootout in Bolivia. Robert Redford earned cinematic immortality after starring as Longabaugh in 1969. From there, everything he touched turned to Sundance, the resort in 1969, the Institute in 1981 and the Festival in 1985.
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Help Wanted HOUSING PROJECT aims to combat workforce shortage. BY TONY GILL
When visitors arrive
HOW HARD IS IT TO LIVE IN PARK CITY? Look at average salaries and living costs, and it’s easy to see how difficult it is for employees to live in Park City.
STARTING RESORT SALARIES (According to glassdoor.com)
Lift Ops: $11 hourly Ski Instructor: $13-$15 hourly Ski Patrollers: $15-$16 hourly AVERAGE RENT IN PARK CITY $1,334 for one-bedroom For a starting salary lift operator, housing costs would take up approximately 76 percent of their pre-tax income each month, not to mention, this work is seasonal and not annually based.
in Park City at the beginning of the 2022-2023 ski season, they’ll be greeted with a brand new seven-building complex on the West side of S.R. near the Canyons Village. But this shiny development won’t be full of surplus rental units for the visiting skiers and snowboarders in search of some dreamy Utah powder, it’ll be home for 1,153 employees who work Park City Mountain and businesses in the Canyons Village base area. The idea behind the workforce housing project—signed into agreement in 1999—may not be new, but it couldn’t come to fruition at a more crucial time. All types of businesses in Park City are having an increasingly difficult time finding employees for seasonal work thanks to a multitude of contributing factors. Overall unemployment is currently low. High housing costs in Park City—driven by an ongoing real estate boom and the degradation of the long-term rental market in the face of apps like VRBO and Airbnb—mean fewer employees earning relatively-stagnant seasonal wages can afford to live locally. Others aren’t willing to commute from the Salt Lake Valley for those same wages. On top of all that, the result of affordable multi-mountain passes like Epic and Ikon has rendered the complimentary employee season pass—once an essential perk to attracting large
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numbers of workers— increasingly less enticing. The result is businesses, particularly area ski resorts, operating at less than full capacity despite hikes in starting wages. Several employees at Park City Mountain who spoke with me on condition of anonymity said that despite ample early season snowfall in 2019 the resort wasn’t able to open more terrain prior to the holidays due to employee shortages in areas like lift ops. Canyons Village Management Association (CVMA) is stepping up to make a tangible difference, partnering with Columbus Pacific to develop the workforce housing after submitting a project application to Summit County in fall 2019. “This is an invaluable project and one we are thoroughly excited and proud about,” Dave March CVMA
Director of Marketing and Events said via email. The development’s location will provide fully furnished “pod-style” living accommodations to more than 1,100 employees on a 7.5-acre lot with easy access to Kimball Junction, downtown Park City and area resorts. The development won’t just house a critical mass of workers, but also will keep those same employees from having to commute and thereby contribute to Park City’s perpetual traffic congestion. A single development, even one of this magnitude, won’t alone solve ongoing workforce shortages, but it’s a start. Park City’s service-based economy relies on a growing workforce to thrive, and it’s refreshing to see employers get on board to provide affordable, available housing for workers. Hopefully more will soon follow suit.
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Seafood Buffet at Deer Valley
Fish Out of Water SEAFOOD SPECIALS abound in the alpine desert.
PHOTO COURTESY DEER VALLEY RESORTS
BY TONY GILL
For a land-locked getaway high in an alpine desert, Park City sure has a lot of seafood. Of course being some 700-odd miles away from the nearest ocean means you’ll need to get over the astronomical carbon footprint it took to transport whichever unfortunate sea creature you’re about to consume to the Wasatch Back, but thanks to modern aviation and supply chain technology at least it’ll be just about as fresh as what you’d eat at Fisherman’s Wharf in San Francisco. With all that travel you’d expect a surcharge on top of already hefty resort-town pricing, but thankfully seafood specials throughout town help you get more fish per dish in Park City. All You Can Eat Seafood Buffet Every Night: Deer Valley ($80) $80 per person may not sound like a steal, but if you treat Deer Valley’s legendary Seafood Buffet like a Thanksgiving feast you can easily get your money’s worth. After starting off at the poke bar, make an extended stop in
front of the mountains of chilled shellfish before trying the array of hot appetizers and entrees. There’s even a carvery for those who are merely seafood curious. 2250 Deer Valley Dr., 435-645-6632, deervalley.com
Half Price Sushi Rolls Happy Hour Thursday: Ahh Sushi/O’Shucks Bar & Grill in Pinebrook ($4-$10) Half-price sushi rolls from a place that fancies itself as a “peanut and sushi bar”? You bet! Despite those sketchy sounding qualifications, the sushi at Ahh Sushi/ O’Shucks is excellent, and rolls are half price before 6:00 p.m. on Thursdays. It’s the perfect après treat, and you can wash it down with unlimited free peanuts. 8178 Gorgoza Pines Rd., 435-658-0233, oshucksah-ahhsushi.com
Buck-a-Shuck Oysters on Friday Nights: Whole Foods Silver Mine Taproom ($1 Each) No, you’re not getting the authentic
experience or vast oyster selection you would from Thames Street Oyster House in Baltimore, but you are getting solid oysters served with lemon juice, cocktail sauce and mignonette for just a dollar each. Though housed in the Whole Foods in Kimball Junction, the Silver Mine Taproom has a lively atmosphere with live music and an ample rotating beer selection to accompany your oysters on Friday nights. 6598 N. Landmark Dr., 435-575-0200
Blackened Cod Tacos on Taco Tuesday: Red Rock Junction ($15) Who doesn’t love Taco Tuesday? You can get the cod served three different ways, grilled, fried, or blackened—by far my personal favorite. The trio of fish tacos is as good as you’ll find anywhere in Summit County and comes served with your choice of side. Red Rock brews perhaps the best and most creative beers in Utah, a nice bonus. 1460 Redstone Center Dr., 435-575-0295, redrockbrewing.com
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Park City Looks to the Sky for Transit Solutions. Outside-the-box thinking is the only thing that will SOLVE traffic issues. BY TONY GILL
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Drop and Load Zones aimed at reducing congestion on Main Street are a good idea but are rife with issues, including the $200 annual permit fees that are a major impediment to the ride-share drivers whose services the town is trying to incentivize. That brings us to the pie-in-the-sky idea currently being debated: a network of gondolas in town connecting resorts to Main Street to transit hubs and neighborhoods. An aerial transit network transit is ambitious, but not without precedent. Telluride has a gondola that whisks people between the mountain village and town. Park City itself operated three aerial tramways to move miners and ore all over town in the first half of the 20th century. Details remain scant, and many obstacles from aesthetics to logistics to funding remain. Whether Parkites end up gliding over town in a comprehensive aerial transit system remains to be seen, but at least Park City officials are looking in a new direction: up.
Who Going to Pay for That? Gondolas sound great, but who’s going to foot the bill? The Telluride gondola, for example, is paid for and maintained by the Mountain Village HOA rather than through public funding. The historic aerial tramways around Park City were built and operated by the Silver King Coalition, Silver King Consolidated and Park Utah Consolidated. Parkites willingly pony up for a lot of things, but will they balk at futuristic transit solutions?
ILLUSTRATION SCOTT PETERSON
The calendar may have turned to a new decade, but the endless drumbeat of debate surrounding Park City traffic issues goes on. Death, taxes and all that. Anyone who’s ever been backed up past the I-80 exit ramp in Kimball Junction on a powder day or languished in traffic on S.R. 248 between U.S. 40 and the high school knows the traffic problem is worsening and will reach an eventual breaking point. The development boom—which includes the Park City and Deer Valley parking lots and the new arts and culture district—will place increased demands on existing transportation infrastructure, so Park City officials are being forced to think outside the box in finding solutions to the traffic crunch. The status quo is barely tenable. What used to be peak holiday and powder day issues have become everyday rush-hour occurrences. The city and county haven’t ignored the crises—they introduced new park and ride locations like the one in Ecker Hill and put in a new bus line that goes all the way out to Summit Park—but they’ve resisted other ideas. UDOT proposed widening S.R. 248 to five lanes for its entire length between U.S. 40 and S.R. 224, but after pressure from many Park City residents—including council members who live adjacent to the proposed construction—the project was scrapped despite analysis showing intersections would fail by 2040 without improvements. The rejection of that plan has been met with credible accusations of nimbyism. The town’s suggested solution of adding a bus lane is comically insufficient. While the stated goal of reducing single-occupancy vehicles entering town is admirable, it’s impractical for many of the thousands of the commuters who come from Summit and Wasatch Counties, such as parents dropping off their kids at schools on S.R. 248. Similarly, the restricted Old Town
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BLUE PLATE Hospitality is simply the act of serving. We applaud local restaurants, food shops, bakeries and growers who take giving seriously. f In 2010, one of the world’s most famous chefs, Jose Andres, lo ufounded the World Central Kitchen to provide hot Ma le n k of other places devastated by hurricanes, fires, w dozens meals in the wake of disaster—PuertoBRico, and ry B ro Fin y MaHaiti am d A tornadoes have received aid from Andres’ team of on-the-ground cooks and helpers. Andres was not the first food P hotos by professional to make it part of his mission to help the needy, but his high profile inspired many. Now, restaurateurs consider it part of daily business to give.
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61 We’ve been here before with coffee, another tropical crop. The (particularly American) push-pull of quantity vs. quality has affected not only food’s flavor but the quality of life of the people who grow it. Since 2012, The Heirloom Cacao Preservation Fund has worked to preserve indigenous heirloom species of cacao under threat from deforestation, invasive foreign cacao species and preference for higher-yield types. At the same time, HCPF recognizes and helps “heirloom farmers” whose continued cultivation of heirloom cacao protects biodiversity while it improves their livelihood.
CAPUTO’S MARKET & DELI’S MATT CAPUTO: Sweet Protection
Matt Caputo
Son of founder Tony Caputo, Matt has made the shop into the premier chocolate store in the United States. But his mission is not just to satisfy his customers’ sweet tooth. Caputo is a passionate educator; As he’s introduced Utahns to the joys of truly fine artisanal chocolate, he’s also increased awareness of the ecology and culture where cacao is raised. Caputo’s annual Chocolate Festival raises funds for The Heirloom Cacao Preservation Fund. 314 W. 300 South, SLC, 801-531-8669. caputos.com
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62 The world-wide organization Slow Food established the Ark of Taste, a living library of foods facing extinction. As monoculture has subsumed varied agriculture, certain species have been culled down to only a few varieties. Genetic diversity is lost. The Ark of Taste seeks to preserve heritage varieties of foodstuffs by encouraging people to eat them more—in Utah, Steve Rosenberg is an active supporter.
Steve Rosenberg
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LIBERTY HEIGHTS FRESH, STEVE ROSENBERG: Preserving Taste Founder/owner Steve Rosenberg is a pioneer in Utah’s food scene, for 25 years raising consciousness as he provided fresh, sustainable food, Rosenberg is still pushing the edges of food sourcing: Every year, he drives 660 miles in a day to pick Black Sphinx palm dates from rare old trees in a Phoenix suburb. (These hybrid dates appeared spontaneously in Arizona in the 1920s and are smaller, thinnerskinned and sweeter than the usual Medjool, and part of the Ark of Taste.) Then he drives back. This is just an example of the literal lengths Rosenberg will go to in order to procure not just delicious, but truly rare, food. Deeply committed to sustainable, ecological food business practices, Rosenberg’s ambition is to leave the planet “better than he found it.” 1290 S. 1100 East, SLC, 801-5837374. libertyheightsfresh.com
63 Wilderness and our natural world is disappearing around us; species are vanishing at an alarming rate as climate changes and the human need for resources expands. Once the wild lands and creatures are gone, we can never replace them. Food production and consumption is inextricably linked to our environment.
HELL’S BACKBONE BLAKE SPALDING AND JEN CASTLE: Protecting the Land Boulder Mountain Lodge is an eco-lodge and its tenant Hells Backbone Grill has set a nationwide standard for supporting the wilderness and environment that surrounds it. Sustainable purchasing and farm practices have always been the policy for this restaurant; now owners Spalding and Castle are on the frontlines of Grand Staircase-Escalante National Monument protection. 20 UT-12, Boulder, 435-335-7464. hellsbackbonegrill.com
Jen Castle and Blake Spalding
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Squatters and Wasatch Breweries have been going “green” for years by following the “3P” philosophy: People, Planet, Profit. Practices include recycling and reuse— Squatters was crucial in launching glass recycling at the airport, which became the model for the city’s curbside program—reducing water consumption and hiring a director of environmental and social responsibility to implement new policies.
SALT LAKE BREWING COMPANY: Living the 3 P’s The greenest craft brewer in the state, Squatters Pub Brewery (now officially owned by Canarchy) has been going green for years. Squatters has diverted nearly 1.15 million pounds of recyclables from the landfill since the start of service with Momentum Recycling— in 2019, Squatters restaurant recycled 28,665.25 lbs of mixed recycling. And Squatters recently joined the SLC Digester program to reduce food waste.
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Maxwell Christen, Salt Lake Brewing Company Senior Pub Marketing Manager and Meredith Risley, Salt Lake Brewing Company District Manager
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Choosing to forego eating meat, dairy and eggs is a massive personal move in favor of planet Earth. Most of us don’t do it, but there’s no doubt about the positive impact such food choices make on the environment, especially when the economy is committed to agribusiness. Raising livestock on a large scale is unhealthy and mostly inhumane.
IAN BRANDT, OWNER OF VERTICAL DINER: Reducing Your Animal Footprint Over the years Vertical Diner and other restaurants and businesses promoting and supporting a meat-free diet under the inspiration of Ian Brandt have opened the gastronomic gates to vegetable love in Salt Lake City. Ever-morphing, Brandt has opened and closed and combined restaurants and markets over the years—now he’s expanded to Portland, Ore., as well, with a second Vertical Diner. Brandt was years ahead of his time when he opened Sage’s Cafe in 1998; now most mainstream restaurants find it in their best interest to include vegan and vegetarian options on their menus. 234 W. 900 South, SLC, 801-4848378. verticaldiner.com
Ian Brandt
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66 The people who actually serve us our food and drink have often slipped through the cracks of society. They live on the precarious combination of minimum wage plus tips, are frequently not covered by employer insurance or can only afford minimal insurance—a dangerous way to live in a time of rising medical costs. When Matthew Pfohl recovered from a personal disaster, he was impelled to address the problem.
Matthew Pfohl
WATER WITCH’S MATTHEW PFOHL: Serving the Servers Co-founder and co-owner Matthew Pfohl is a perfect bartender: passionate about his craft with the friendly, people-first personality that has made bartenders over the years the symbol of informal psychologists. When he was 29, Pfohl suffered a stroke; like most in the service industry, he had no insurance to cover the massive medical bills and relied on a network of friends and families to avoid personal ruin. Realizing the situation would not be unique to him, he founded Be One Small Miracle to provide a safety net for un-and under-insured service people facing a crisis like this. Helped by others in the industry, Be One Small Miracle sponsors ongoing fundraisers to provide a financial cushion for others in dire straits. beonesmallmiracle.org
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Utah has kept the door open to refugees, fostering policies that are good for our souls and for our palates. When coming to this country, refugees often have nothing but a few clothes and their cooking skills; Spice Incubator helps these displaced people find their financial feet again by sharing their culture and food.
Chefs Mayada and Suha of Zaater & Zayton Middle Eastern Cuisine (back row) with Natalie El-Deiry and Katie Idzorek
SPICE KITCHEN INCUBATOR: World on a Plate The “incubation” refers to growing a baby business into a viable, sustainable enterprise by offering affordable kitchen space, training, access to financing, and advice about business practices and marketing. The program lasts about six months and after that, the kitchen space is available. Spice Kitchen was founded by Natalie El-Deiry and the International Rescue Committee in partnership with Salt Lake County and many Salt Lake food trucks, Farmers Market stands and restaurants have emerged from the program (the latest is Wann Jale, serving Burmese and Thai food), livening up the city’s food scene considerably. In addition, Spice to Go offers boxed freshly cooked dinners on Thursday nights. See menus on the website. 751 W. 800 South, SLC, 385-229-4484. spicekitchenincubator.org
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Buying local and supporting neighbor businesses, especially sustainable ones, is one of the most effective ways to help our communities and the environment. Sometimes it costs a little more to purchase environmentally sound products and is a little more trouble to practice ecological principles, but looking at the big picture is a necessity.
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Ryan Crafts and Kaleb Crafts
CULINARY CRAFTS: Keeping it Local and Taking out the Trash One of the largest catering companies in the state is equally large in its social consciousness. According to Meagan Crafts Price, “We recycle cardboard, glass, paper etc., only use bio-degradable disposables, changed our commissary to be more eco-friendly and powered by renewable energy, reduce our pollution caused by travel for our business. We compost our scrap food and donate our leftover food.” Culinary Crafts supports numerous charities and causes from national efforts like United Way and the American Red Cross to local ones like Alpine School District and Peace House, including the Utah Food Bank, Provo Food and Care coalition, Clear the Air, Habitat for Humanity. Perhaps most important is the company’s commitment to buying local: Culinary Crafts uses more than 100 local food vendors. 357 W. 200 South #100, SLC, 801-906-8294. culinarycrafts.com
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Eating together is one of the defining acts of community—sharing food is a fundamental act of good will. The best restaurants strive to relate to their customers not just as the source of their livelihood but as neighbors. They support local charities, contribute to their neighborhoods and give to causes they believe in. Pago Group is comprised of five restaurants; each is an integral part of its neighborhood, together, their giving power is multiplied.
Scott Evans
69 PAGO GROUP: Good Neighbors Scott Evans has grown his Pago Group from a single groundbreaking award-winning restaurant into a cluster of individually conceived restaurants under the umbrella of Pago Group. But as he’s grown his business, he’s grown his giving: He supports the Slow Food annual meeting, all kinds of political fundraisers, UMOCA, KRCL, KUER, Eat Drink SLC, National Ability Center, Utah Symphony, Local First, Utah Law school, as well as thousands of dollars in gift cards for fundraisers like the McGillis School, the Utah AIDS Foundation, the Utah Natural History Museum, The Children’s Center, California wildfire relief, the Multiple Sclerosis Society and others. “The Pago Group also tries to contribute to any non-profit that my staff or management support,” says Evans. 878 S. 900 East, SLC, 801-532-0777 pagoslc.com
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70 Restaurants use a lot of energy— three to five percent of a restaurant’s operating costs are spent on energy. When you think that profit margins in restaurants range from 0 (unfortunately) to 15 percent, energy is a real consideration financially. And of course, energy consumption world-wide is growing at an unsustainable rate. It’s good business—and responsible stewardship—to keep energy use low.
Ali Sabbeh
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MAZZA’S ALI SABBEH: Bright ideas Rocky Mountain Power’s Blue Sky Legacy program honored Mazza Café for its commitment to its Blue Sky Program, which allows companies and individuals to “trade” energy costs for wind power. Mazza owner Ali Sabbeh signed up for this program when he first opened in 2000. “The program was just beginning,” he says. “My wife June and I had been up to Wyoming to see the wind turbines. We buy blocks of wind energy to offset our energy consumption. I thought, ‘I have a lot of money—I’m only a couple hundred thousand in debt so let’s buy enough for most of our energy needs.” Mazza still covers most of its energy use with the exchange program. Plus, the newest location in Sandy has electric vehicle chargers. 912 E. 900 South, SLC, 801-521-4572. 1515 S. 1500 East, SLC, 801-484-9259. 10550 State St., Sandy, 801-613-9562. mazzacafe.com
Recovering from substance abuse and freedom from incarceration are just the first steps for many trying to build a new life. Often the hardest part is rejoining society—acquiring valuable skills, getting a job, forming meaningful relationships. The difficulty of these steps leads to relapse recidivism and the goal of reducing that is what inspired Aimee Altizer to found Flourish Bakery.
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FLOURISH BAKING: Baking Better
Back row L-R: Sam Ball, Ed Turner, Scott Covington; Center L-R: Gail McBride, AJ Collette, Alex Lundy; Front: Sandra Jones, Aimee Altizer, Dennis Sisneros
Episcopal priest Aimee Altizer has worked in the some of the most prestigious kitchens in Utah: Zermatt Resort, Talisker Club and most recently John Murcko’s Firewood on Main. She left to join others in founding Flourish Bakery, which married her considerable culinary talent with her lifework of ministry. Flourish is the social outreach aspect of the nonprofit enterprise, Unshackled. Her novel baking business plan trains recovering substance abusers, many who were incarcerated, to make bread and pastry of the highest quality, selling the goods to restaurants and online. flourishslc.org
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In a time of ever-aggregating businesses, the big fish swallowing the little ones with community often losing out in the end, it takes vision and a lot of work to remain a local business. But the closer the ties between an enterprise and its location, the better a business can serve the specific needs of the people who buy its products. It’s hard to keep a small business afloat—key is the relationship between store and town.
Past Winners
HARMONS NEIGHBORHOOD GROCER: Good Neighbors Harmons—even after 100 years—remains a true local grocer. Maybe more local than ever. A commitment to buying from local growers and vendors, a cooking school to encourage people to skip the frozen meals and cook at at home and a history of giving back to the community with donations and participation in local events, keep Harmons in the category of good neighbor. Recently, Harmons took its commitment a big step further by choosing to support a referendum against the Utah food tax and opening their stores to collecting signatures.
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EVAN LEWANDOWSKI Ruth Lewandowski Wines
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WHY ARE SMART WOMEN/MEN RISKING THEIR LIVES FOR CASH? BY JEN HILL
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ILLUSTRATIONS BY SCOTT PETERSON
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n June 17, 2019, after returning from her grandmother’s funeral in California, 23-year-old Mackenzie Lueck, a senior at the University of Utah texted her parents at around 2 a.m. from the Salt Lake International Airport. We don’t know what the text said—it could have been, “I arrived safely, love you.” What we do know about their exchange brings chills. Because it was their last.
THE MYSTERY At the time Mackenzie’s parents and many of her friends were unaware that she had an ongoing communication with a man named Ayoola Ajayi, and that she agreed to meet with him after her return to SLC. Shortly after sending that text to her parents, Mackenzie scheduled a pick-up from a Lyft driver to take her to Hatch Park in North Salt Lake. Later, the Lyft driver who picked up Mackenzie reported to police that he dropped her off around 3 a.m. to meet a single man waiting in his vehicle. It was the middle of the night and still dark—we can’t help but wonder—was she scared? One of Mackenzie’s friends, who asked to remain anonymous for the purpose of
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this story, said she probably wasn’t. This was a man she knew. Her friend says, “Kenzie was an incredibly independent and confident person, a natural-born leader who was maintaining both a job and supporting herself while in school.” Her Lyft driver also confirmed her confidence in the situation, as he watched Mackenzie place bags in the waiting car without showing any signs of distress. Mackenzie may have carried some apprehension of this encounter, but we will never know her thoughts. She knew what she was doing: meeting her “sugar daddy” Ajayi, a man who paid Mackenzie for her company. Building a relationship with a “sugar-daddy” takes place over several conversations in order to build a certain level of trust before ever meeting with them in person. Ajayi’s invitation must have been convincing enough, or the amount of money he promised her high enough, that she wasn’t going to back out of it. As her friend states, “Connecting with someone online is super-easy, and for a small amount of time and energy, you can earn more in a single meeting that you would in an entire week at a regular job.” Mackenzie never returned to her sorority at the U, Alpha Chi Omega. After a day or so, friends and family started texting and calling non-stop, trying to
locate her but without response. They used social media to reach out for clues to her whereabouts, adding the hashtags #FindMacKenzie and #MacLueck. As it turns out, her smartphone became the best detective in the case. Search warrants allowed FBI investigators to trace Mackenzie’s cell phone records and on July 10, 2019, Salt Lake City’s District Attorney Sim Gill made a statement to the public revealing those details. “Lyft records indicated that Mackenzie was dropped off at Hatch Park at approximately 2:59 a.m. Cellphone records for both Mackenzie and Ajayi placed them at Hatch Park during this time. Additionally, Mackenzie’s cellphone records indicate that her phone was powered off at 2:59 a.m and was never powered back on.” Ajayi’s neighbors reported to detectives that on June 19, 2019 a “horrible smell” was coming from a fire in the suspect’s backyard. After a forensic analysis of the burned area, the worst outcome was confirmed: Mackenzie’s charred personal items, as well as female human tissue matching her DNA profile were found. On June 25, 2019, SLC police probed further into both Mackenzie and the suspect’s phone records—that information led them to Logan Canyon where the remainder of
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her body was found charred and buried. Her autopsy revealed that Mackenzie’s death was caused by a blunt force trauma to the left side of her head. On June 27, ten days after Mackenzie’s return from California, Ajayi was taken into custody and charged with aggravated murder, kidnapping, desecration of a body and obstruction of justice. When the news of Mackenzie’s disappearance and murder broke, a wave of shock resonated from the city and the university community. How could a smart, outgoing and popular student like Mackenzie end up dead?
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A SEEMINGLY SWEET DEAL The answer is surprisingly common: According to a friend, Mackenzie was earning extra income as a “sugar baby”— an individual (female or male) who collects money in exchange for social and semi-sexual related meetups. It’s ostensibly a business relationship, and like any business transaction, it involves risks as well as benefits. But this is also where it gets very personal. How hard up was Mackenzie for the money? Some young women without options do things like this—but Mackenzie was attractive and a college student from a
middle-class family. Most simply can’t understand why a young woman like her would take these risks. “The fact is that people don’t really talk about it and women are constantly blamed,” Mackenzie’s friend explains, “Society believes that victims like Kenzie deserve to be tortured, raped and murdered because they were stupid.” For just a moment, set aside everything you currently know about this and have been conditioned over a lifetime to believe. Attempt to take a seat at the anti-judgment sugar baby table of the why’s and how’s behind this story. We are horrified by Mackenzie’s death but many of us are unaware of the semi-secret subculture that set it up, a culture facilitated by technology, the computer we all carry in our pocket. While technology and ultimately smartphones revealed clues to solve the crime, they also provided the tools to set it up and carry it out.
SEEKING ARRANGEMENTS. AND STUDENTS. A quick google search turns up lots of sugar daddy/baby sites; the premier one seems to be SeekingArrangements.com (SA.com).
Sugar baby sites like SA.com market to students, because they are the ideal candidate and in demand—young, attractive and always in need of more money. On the homepage of SA.com it announces a student incentive, “Using an .edu email address earns you a free upgrade!” It’s fair to say that college is expensive and many students are seeking a quick way to earn extra cash. Obtaining a background check on a prospective sugar daddy/momma is an option, but it costs extra. Who pays for these criminal background checks? Sadly, the “baby” does. And many babies take their chances, like Mackenzie, and opt out because of the added cost ($30) associated with it. A background check on Ajali supplied evidence that could and should have persuaded Mackenzie to decline his invitation. His record showed two previous criminal charges. Several of the top free dating app platforms don’t screen for convicted sex offenders, either. The Criminal Justice Institute (CJI) ran an analysis tracking 150 incidents which involved sexual assault associated with dating apps. According to this study, “Most incidents occurred during the app users’ first in-person meeting, in parking lots, apartments and dorm rooms.” And,
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“Most victims, almost all women, met their male attackers through Tinder, OkCupid, Plenty of Fish or Match.” The Match Group owns them all. “Do you want your profile to get even more attention?” Ironically, in the age of online false identities and catfishing, authenticity is valued even in a sugar daddy transaction. Members want to know prospective dates are serious and that profile information is real. To verify your age and your pictures, the site asks for links to your social media accounts (Facebook, Google, Instagram, Twitter and LinkedIn, etc.). Each verification earns a “badge”, which becomes visible to other members. The more verifications a member has, the more messages and favorites a member receives.
WHO ARE THE SUGAR BABIES? Mackenzie was not alone. Lots of young women and men (but primarily women) augment their income or allowance through quasi-sexual activities that seem harmless. Questionable, but harmless. Sugar baby is such a sweet and innocent sounding job title. Risks are part of any business deal, but this one gets tricky— it’s not illegal, but it is unregulated, and of course, there is a heavy social stigma attached to it. A few years back, “Emma”—who, like Mackenzie’s friend, chooses to stay anonymous—opened up an account on seekingarrangements.com to make some extra income. As a 25-year old single mom
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79 who lives in SLC with her two-year-old daughter, she became aware of the site through a private women-only group on Facebook. From that, she learned about how she could strike up deals with sugar daddies, many who had particular fetishes. With Emma’s $12 an hour full-time paycheck, she earned too much to qualify for any Federal assistance for food stamps or daycare, and began selling her lightly-worn panties, socks, flirtatious texts and phone conversations to various men, including soldiers. “It is easy and relatively safe,” she admits, “While I don’t view this as a long-term solution, like a lot of folks, I’m just trying to live, and being a nice looking person, you can use that to your advantage.” The homepage of SA.com states, “Sugar Daddies or Mommas get what they want, when they want it.” Mackenzie, like many, dabbled a bit further into escorting, which flirts with prostitution, but it’s not exactly what we traditionally think of as whoring in that sex-for-pay may or may not be included as part of the deal. Seeking Arrangements did not return our calls, but Mackenzie’s friend, who admits to participating in sugar baby activities herself, estimates that around 60 percent of all her circle of University sorority sisters participate in some type of illicit transactional activities on a site like SA.com. She however, also estimates that less than 10 percent are agreeing to actually have sex. Prices and fetishes vary. “One guy posted that he would pay someone $500 to tie him up and kick him in the balls repeatedly.” She also explains that you can state explicitly that sex or physical contact is not part of the arrangement. A response like a message or text generally pays around 20 to 30 dollars, a meet-up date might be around $100, and sex can range between $300 to $1,000. “There is a large misconception, and I’d say about 75 percent of my friends do not have sex,” adding, “Most meet-ups are primarily Skype dates or ‘arm candy’ where they will pay for dinner or to have a pretty girl standing next to them at the bar.”
FINDING PROTECTION While not all sugar babies are university students, Mackenzie Lueck was a student at the University of Utah and students are highly sought after as participants. What do schools do to educate and protect students about this kind of activity? Jason Ramirez, Associate Vice President for Student Affairs & Dean of Students at the University of Utah, explains what happens if a student is reported missing, as Mackenzie was. “If they’re [living] on campus we actually have a lot of ways we can track a student down. If they’re off campus it’s a little trickier because the jurisdiction of the University comes into play. I can’t send my officers to wherever they want.” After 24 hours, an emergency contact is notified and the University will run a “health and wellness check.” If a student lives off-campus, the University works with services from other jurisdictions (i.e. the Salt Lake Police Department). As for education and protection, Ramirez says, “We have conversations all the time with different off-campus entities trying to solicit and take advantage of students. We try to do as much education as we can. This slides into a really difficult boundary issue… we have very limited control over what students can legally access or not access.” That said, Ramirez didn’t go into specifics into how exactly they are educating their students. Does the University share stories like Mackenzie’s? Point out that the .edu url can attract the wrong kinds of attention? Offer information about how students access background checks and sex offender lists? Ramirez says, “I have relatively little control over what a student can actually choose to spend their time on the internet with and look at, so the education pieces come into play. We try to teach and make students as aware as we possibly can. There are some areas where we do really well and some areas we probably have some growth points to do.”
WRAP:
ARE WE WOKE YET?
The bigger question: Are our morals or economics changing or both? How did this gray zone of sexuality come about? Mackenzie’s friend speculates,“It isn’t so much morals changing as it’s the technology which is allowing people to connect in this way.” And if you consider this, young people seeking extra income via “sugaring”—while not prostitution—has been around forever and most likely won’t be going away anytime soon. Because sex at parties is such a casual thing, it begins to lose its meaning entirely.” She adds, “In the past, a positive comment about my physical appearance was flattering, but now, I no longer view that as a compliment.” SLC District Attorney Sim Gill says, “We are facing huge systematic and cultural barriers when it comes to sexual assault victims. Blame is often attached to the sugar baby, not to the offender. There is stigma and shame that we need to confront head on. In Utah, on average, only twelve percent of those who are victims of sexual assault will report that crime to law enforcement. My message for victims is that we believe you, we see you, and it is not your fault.” “This incident and how ugly it was, was a big wake-up call for the State of Utah,” says Mackenzie’s friend. She believes Mackenzie would have wanted to help others by sharing her story and to take precautions and learn something from it. She explains, “Society needs to step up and do everything in their power to protect ourselves from those acting on their evil desires.” Opening our eyes to how common this really is, and allowing real communication about it will play a big part in doing just that.
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YOUR MONEY, YOUR SELF Money. It’s the bane and blessing of us all. And, like your health, the other primary concern of all humans, your money, otherwise known as your personal finances, are highly individualized. No two of us have the same assets, debits, career paths, earning capacity and longevity. No two of us have the same hopes and dreams. There is no one-fits-all budget plan. Each generation has its own set of specific challenges to face. Salt Lake magazine talked to financial advisers of all kinds around the city to gather general trends and tips—about banking, budgeting, loans and credit, renting or buying, retirement, insurance, taxes—for Utahns, from Boomers to Generation Z.
The big goal is the same: FINANCIAL SECURITY. What those words mean and what you should do to achieve the goal varies, not the least from generation to generation. BY MARY BROWN MALOUF
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OK Boomers Age: 55-75
Born between 1946 and 1964, their parents were the so-called “Greatest Generation”—the now-elder statesmen and women who tended to stay with one profession, sometimes one employer. This generation lived through the Great Depression and made the world safe for democracy in WWII—when they got home, America’s future was shining. They bought houses with help from Uncle Sam and had lots of babies. Hence the Boomers. This generation is defined by the Kennedy and Martin Luther King assassinations, the Civil Rights movement, the Women’s Rights movement (including Roe v. Wade) and the Vietnam War. Many were in or protested the War and were basically optimistic, believing they could effect change. They inherited good educational and economic opportunities. The Watergate scandal and economic difficulties beginning with the oil embargo in 1979 resulted in an increasing focus on self-help as belief in government and institutional solutions decreased. The AIDS epidemic reinforced this lack of trust. Boomers, because of their sheer numbers, set trends and influenced marketing and attitudes.
On the verge of retirement or retired: How much will that social security check amount to? How much do you really need to live comfortably? This is a time to do some serious arithmetic: add up your expenses and which ones are expendible, gather the numbers from your 401K or other retirement accounts, figure out how much you’ll need to supplement your income and when (or if) you’ll be able to retire. And remember how much longer we live (78 years, right now.) Figuring out social security: This is way more complicated than it ought to be. Make an appointment (you’d be in line for days) with a Social Security agent and get the hard news about what you’re owed, what your spouse is owed and when is the best time to start drawing it. Facing medical expenses associated with aging: “Allow some slush money for the costs of aging,” says Devin Pope, CFP, MBA, partner and senior wealth advisor at Albion. Even with Medicaid and your auxiliary insurance, there will be some out-of-pocket expenses. Our bodies wear out as we age— that’s just a natural fact, and maintenance and repair is up to you. Often divorced or separated: How your ex figures into your finances can be as complicated as a relationship, so talk to a lawyer or a financial consultant to see what your personal situation is. Still helping out adult children: “Failure to launch” is a real thing and lots of Boomers still have grown children living in their basements playing World of Warcraft most of the day. To plan your own financial future, you need to get them to plan theirs. In other words, start charging rent and expenses. Planning your legacy: What will happen after you’re gone is part of your financial planning. “Part of the planning is do you want to leave a legacy or not?” points out Kathleen Barlow with Raymond James. “It’s okay not to. You can say, I’m going to spend all my money. If that’s what you want, have the discussion so it can be productive. Also consider a charitable giving piece: if you want to build that as a legacy that’s important to plan.”
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82 FINANCIAL CONSIDERATIONS: Raising a family: Though they started later than generations behind them, Gen-Xers are having children and raising families. But that simple-sounding life is a lot more expensive than it used to be. Tuition costs start early, with preschool, and don’t stop until after college graduation. According to the U.S. Department of Agriculture, it costs around $233,600 to raise a child. And that’s excluding college. Before even having a baby, financial experts recommend setting aside six months of salary. Then budgeting and planning. Paying down student debt: Although this generation is more established in the workplace than their parents were when they started families, chances are good they still have student debt to pay down. You’ll find lots of possibly conflicting advice on the best way to do this and to figure out the best path for you. Consult an expert to help you make a plan and stick with it. “The decision here is based on the “sleep at night” factor,” says Sarah Bird, CFP, senior wealth advisor for Albion Financial. “Will you worry more if you pay down debt while you put money in savings or vice versa? Because you need to do both.” “Taking a high-paying job you’re not passionate about because you’ll pay down your debt faster can leave you stuck in a very unhappy place,” says Barlow. Caring for aging parents: This generation’s parents tend to be a little older than previous generations who started families at a younger age. So often, they’re squeezed between raising a family and figuring out care for increasingly infirm parents. Buying a house: Buying a house was once considered the gold standard, “the most important investment you’ll ever make.” The wisdom now is that real estate should fit your life goals. “Does it make sense in your overall picture to buy a house? Don’t buy because you think you should. A house can shape the decisions you make about your future. If you decide you want to leave your job and go to Bali for six months, what do you do about the house?” According to Barlow, life trajectories are more varied than in the past. “Look at your life and your whole past life before making a decision about a house.” You might be better off renting and saving.
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Generation X Age: 40-54
This first generation of “latchkey” kids, born between 1965-1979. experienced the consequences of social changes pushed for by their parents. Both parents worked so these kids went to daycare. This generation has the lowest voting participation rate of any generation and, according to Newsweek, “dropped out without ever turning on the news or tuning in to the social issues around them.” They’re entertainment-educated, thanks to MTV, cable and video. Their parents’ high divorce rate may have engendered Gen X’s skepticism about marriage and other social institutions characterized by a “what’s in it for me” attitude. Still, Gen Xers get married, or cohabit, anyway. They tend to be well-educated—29 percent have a bachelor’s degree or higher. They are committed to a work-life balance, they’re informal, direct, cynical and self-reliant. Most should be at their economic peak now—in their ‘40s.
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FINANCIAL CONSIDERATIONS: A different definition of success and different life goals: The old model was to scrimp and save until retirement, then travel and enjoy life. “This generation wants experience and travel now—their goal is towards mobility, not stability. They want to spend along the way. And that’s not necessarily a bad idea,” says Bird.
Millennials Age: 25-39
Born between 1980-1994, this is the largest generation since the Baby Boomers. Millennials are known as incredibly sophisticated, technology-wise, and impervious to most traditional marketing and sales pitches. They have been there, done that since childhood. Millennials expect racial and ethnical diversity, but they are more segmented as an audience because of the expansion of Cable TV, satellite radio, the Internet, e-zines, etc. They still watch TV, but prefer streaming or on demand; they want it their way. Because the Internet presents so many choices, Millennials are less brand-loyal—they tend to think globally. Accustomed to praise, used to multitasking, less traditionally materialistic, Millennials are flexible, changing their fashion, style consciousness and where and how they are communicated with. Millennials are often raised in dual income or single parent families so they are more likely than previous generations to be involved in family purchases, everything from groceries to new cars. One in nine has a credit card co-signed by a parent.
How to save: “We all need to budget, but I prefer to call it a spending plan. And I advise people to divide it up in more than one savings slot. What do I do if lose my job? What do I do if I need new tires. What do I do if I want new skis? Have a savings account for travel, for unexpected “oops” needs, for retirement,” says Barlow. Aligning values with investments: This generations’ concern is not only with making money but with earning it in a way that reflects what’s truly important to them. Putting their money in green companies, companies with a conscience, may be more appealing that investing in a company that makes a slightly greater percentage. How to get advice: Most millennials seldom set foot in a branch bank or any bricks and mortar bank. They conduct their financial life online. “There are lots of resources for this generation,” says Pope. “You can take a class online, or at a community college.” Building credit: It’s easier to budget when you live on a cash basis, but at some point you have to build a credit history. Getting a credit card with a low limit and paying it off completely every month is an easy way to build good credit history. You’ll need it eventually.
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OUTSMART THE MORGAGE INDUSTRY IN MINUTES AND SAVE THOUSANDS”
MORTGAGE MIKE AND TOBI ROBERTS City Creek Mortgage 11910 State St. #100, Draper, UT 801.501.7950 citycreekmortgage.com NMLS# 85855, 79053, 137701
Q A
What’s one thing you believe sets City Creek Mortgage apart?
Q A
What’s the most common financial mistake people make?
Mike and Tobi Roberts both grew up in families that struggled financially. “We had very few resources,” says Tobi. “We missed out on a lot of things: no sports, no vacations, no prom dresses, no extras.” These experiences taught them to be resourceful and how to do more with less. After entering the new construction industry in the 1990s, both were shocked to see how stressful and expensive the traditional mortgage process was. “We knew we could do better.”
They also noticed that lenders made it very difficult to get a rate quote without providing a ton of information and pulling your credit. “We committed to being 100% transparent in all that we do, which includes posting our rates on our website and even on billboards. This has frustrated high-priced lenders, giving Mortgage Mike the reputation of “keeping lenders honest”.
In 1998, Mike and Tobi founded City Creek Mortgage “to provide hardworking families an easy and affordable mortgage process.” They decided that salary-based loan officers would provide a better experience at a lower cost.
“Our Loan Officers are salary-based. This eliminates the high-pressure environments that many feel when shopping for a loan elsewhere. It also allows us to charge considerably less because we believe that families have better things to spend their money on than high-commission Loan Officers.”
“People shop to save for everything, except their mortgage. They don’t get a 2nd Opinion because they assume that all mortgage companies have the same rates and fees. This mistake will cost them thousands of dollars at closing, and traps them into overpaying for their mortgage every month!”
They have built a website to answer all of your questions without requiring any personal information so that you can really understand the largest purchase you will ever make. Even if you are already working with another lender, you can use their 2nd Opinion tool anonymously and see exactly how much money they can save you. “We often see savings that range from $3,000 to $7,000. “We love keeping that extra money in your pocket to help your family build a beautiful life.”
Q A
What quick piece of financial advice would you give to anyone?
Q A
Briefly share your opinion on Bitcoin/Cryptocurrency?
“Pay yourself first. Build a savings, even if it’s $5 a week or even $5 a month. It will add up over time. Buy into the idea that you should save and have a safety net for when life happens.”
“Anytime there’s something new and not well understood, there are serious risks, and there is a lot of potential for people to be taken advantage of in these spaces because you never really know how much money you have. Unless you have a lot of money to invest on a whim, I would say the risks outweigh the benefits.”
“I think most people don’t know what it means,” says Julie Morgan of her title as VP of Risk Management at Granite Credit Union. “Essentially, I try to understand the rules and regulations we have to follow as a financial institution. If the rules change, I help make sure we’re operating legally.” But don’t be fooled by her simple description–Morgan is in charge of dealing with an ever-changing, complex series of rules, regulations and restrictions that can change on a monthly, or even daily, basis. And while many might crumble under that kind of pressure, Morgan sees her role as one part of a much larger system that works to protect their credit union’s members. “I’m a credit union person, so I have a deep belief in the set up of credit unions: a community coming together and pooling their money to create a financial cooperative that helps everyone the same,” she says. And Granite Credit Union, along with Morgan, is dedicated to that vision.
With the rapid expansion of technology and scams, Morgan sees credit unions like Granite as a front line that protects their members’ interests. “We’re locally based in Salt Lake County, so our employees have the same experiences and neighborhoods as our members,” she says. “Credit unions are member-owned. You’re a member, not a customer–there’s a feeling of ownership with it.” And that shared interest comes in handy when protecting their members’ interests and assets. “The smallness of the market helps us protect members from local scams,” says Morgan. “We keep a close eye on locations known for skimming devices, so we can tell our members and prevent them from getting scammed.” And Morgan is the one who ensures Granite is doing everything possible to help their members get clear, legal financial information so more Utahns can work towards their financial goals. “If people knew how closely we work with our members, they’d have a bigger passion about using a credit unions.”
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YOU’RE A MEMBER, NOT A CUSTOMER –THERE’S A FEELING OF OWNERSHIP WITH IT.”
JULIE MORGAN VP OF RISK MANAGEMENT Granite Credit Union 1.888.GCU.TEAM granite.org
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Hope in Bloom
EVERY SPRING, THE 433 CHERRY TREES that line the 7-mile Memorial Walkway around the Utah Capitol building burst into pale pink bloom. A gift from the people of Japan following World War II, the Yoshino trees symbolize the ephemeral nature of life and beauty and are also a reminder that the cycle continues. After Utah’s drab winter skies full of pollution and snowflakes, the shower of blossoms is a welcome change, signaling the sunny summer to come.
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a&e KATSUSHIKA HOKUSAI (JAPANESE, 1760–1849), SENJU IN MUSASHI PROVINCE, FROM THIRTY-SIX VIEWS OF MT. FUJI, 1831, COLOR WOODCUT, PURCHASED WITH FUNDS FROM THE JOHN P. AND MARY ELIZABETH B. CREER MEMORIAL FUND, UMFA2018.18.2
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Japantown Street SLC Surprising to many, Salt Lake City has a Japantown Street behind the Salt Palace. The name and a nearby Buddhist temple are all that remain of a once thriving part of town known as Japantown because it was the center of Salt Lake Japanese culture. Ancient and complicated in its simplicity, Japanese art and culture are seldom examined here. The upcoming shows at UMFA feature a spectrum of additional cultural opportunities for all ages, designed to illuminate our understanding of Japanese culture and art. All you anime, manga and video game players, take note. These are the roots of your fascination. IN FILM:
The East Heads West
MISS HOKUSAI
Explore centuries of JAPANESE ART, from woodblocks to samurai swords.
MODERN JAPONISME The life and works of Katsushika Hokusai, painter of the iconic Wave, as seen from the eyes of his daughter. An anime film based on a Japanese historical manga series. Wednesday, April 1, 7 p.m., FREE
YOJIMBO Acclaimed director Akira Kurosawa has been cited as an influence by everyone from Stephen Spielberg to John Ford. In this classic film, a crafty ronin (wanderer) comes to a town divided by two criminal gangs and decides to play them against each other. Presented in partnership with the Utah Film Center in the Katherine W. and Ezekiel R. Dumke Jr. Auditorium, FREE
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BY JOSH PETERSEN
A
ccessible and beautiful.” These are the words Luke Kelly uses to describe the artworks in the new collection “Beyond the Divide: Merchant, Artist, Samurai in Edo Japan,” which he curated for the Utah Museum of Fine Arts. “Japonisme.” This is the word the French used to describe Japan’s influence on Western art, first viewed when Japan reopened trade with the West in 1854. The woodblocks, with their bold colors, elegant line and flat
perspective, surprised, then inspired Impressionists and Post-Impressionists like Van Gogh and Degas who incorporated the new way of seeing into their paintings. And they still surprise and inspire. You don’t need to be an expert in Japanese art to appreciate this diverse show, which includes screen and scroll paintings, sculptures, color woodblock prints and even samurai weaponry. The intricate pieces on display are both tranquil and vibrant.
“Beyond the Divide” is one of two exhibitions at UMFA featuring Japanese art. The other, “Seven Masters: 20th Century Japanese Woodblock Prints,” is a traveling collection from the Minneapolis Institute of Art. “Seven Masters” focuses on the early 20th century, where ukiyo-e (Japanese woodblock prints) experienced an unexpected revival. Though the form had been on the decline for several decades, a group of artists created new images, depicting everything from lush landscapes to kabuki actresses. This new
HASHIGUCHI GOYŌ, WOMAN APPLYING POWDER, 1918, WOODBLOCK PRINT, INK AND COLOR ON PAPER WITH MICA AND EMBOSSING. SELF-PUBLISHED. CARVED BY TAKANO SHICHINOSUKE. PRINTED BY SOMEKAWA KANZŌ. MINNEAPOLIS INSTITUTE OF ART, GIFT OF ELLEN AND FRED WELLS 2002.161.206. PHOTO: MINNEAPOLIS INSTITUTE OF ART.
89 movement — shin hanga — grew in popularity, and the prints were reproduced widely. “The quality of them is astounding, not only in regards to the perfect production (having been printed from wood blocks) but also aesthetically,” said curator Andreas Marks. “Beyond the Divide” goes back in time to the Edo period, between 1603 and 1868. Kelly chose to organize the show by focusing on the samurai, the merchant and the artisan. Samurais, who traditionally occupied the highest position in society, commissioned fancy armor and swords. Merchants, who grew rapidly from their low-class roots in this period, became new patrons for the arts, expanding the possibilities from artists. In Edo Japan, artists were able to flourish, often creating works for private residences that stayed behind beautifully decorated screen dividers.
These two exhibits span hundreds of years and represent a period of major changes for Japan, including economic transition, greater contact with the broader world and increasing modernization. UMFA’s displays combine the most famous trademarks of Japanese art while also demonstrating the wide diversity of these periods. “I am excited that the tour now starts with Salt Lake City as the first venue,” Marks says. And though the art is from the opposite side of the world, this UMFA exhibit is still locally connected. Almost all of the pieces in “Beyond the Divide” have been part of the museum’s existing collection for years. “Seven Masters” will be at UMFA until April 26 and “Beyond the Divide” will be open through July 5. Visit umfa.utah.edu for more information.
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TEENAGE NIGHTMARE The smash-hit musical Dear Evan Hansen broke new ground with its poignant depictions of mental illness and the consequences of social media. Five years later, the show finally makes its Utah debut. March 4-14, Eccles Theater, broadway-at-the-eccles.com
FUNNY FUNCHES Comedian Ron Funches has been in almost every good TV comedy series from the last decade. His teddy-bear persona is a perfect match for observational stand-up covering fatherhood and pop culture. April 24-25, Wiseguys Comedy Club, wiseguycomedy.com
We Shall Overcome is a live performance celebrating the legacy of Martin Luther King, Jr. through notable AfricanAmerican music, from traditional spirituals to Stevie Wonder songs. March 4, Kingsbury Hall, kingsburyhall.utah.edu
DANCE REVOLUTION
On our Radar The top A&E events for March and April 2020
Hale has the U.S. premiere of Strictly Ballroom, a musical adaptation of the campy 1992 film immersed in the high-drama world of competitive ballroom dance. Through April 11, Hale Centre Theatre, hct.org
BY JOSH PETERSEN
Yves Tumor’s experimental music sounds like nothing else, blending an offbeat pop sensibility with avantgarde noise. This live show promises to be enticingly disorienting. April 7, Urban Lounge, theurbanloungeslc. com
SUNSHINE ON A CLOUDY DAY The Temptations will join Utah Symphony to perform their beloved hits with the full-orchestra backing they deserve. April 17-18, Abravanel Hall, utahsymphony.org
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MONKEY SEE, MONKEY DO Meet the Guerilla Girls: a collective of gorilla-maskdonning artists whose boundarypushing work advocates for social equality and human rights. Through May 20, Utah Museum of Contemporary Art, utahmoca.org
DOUBLE THE PLEASURE A two-for-one night of ballet includes the whimsical Shakespearean riff The Dream and the 20th century orchestral classic Bolero. April 17-25, Capitol Theatre, balletwest.org
ARTISTS OF BALLET WEST. PHOTO BY BEAU PEARSON
BREAKING GROUND
utahbrideandgroom.com
ON NEWSSTANDS NOW
ON THE
table FOOD | DINING
Yuta at Blue Sky . . . . . 94 Saola . . . . . . . . . . . . . . 96 Onion Soup . . . . . . . . 102 Fried Chicken . . . . . . . 106
PHOTO ADAM FINKLE
A ROLL AND A BOWL AT FRESHIES There’s not that much to lobster bisque, really. Except, of course, the lobster. And while Freshie’s is famous for its lobster roll (named “World’s Best” in 1917 at the inaugural Down East Magazine Lobster Roll Cook-Off in Portland, Maine), beating out 11 competitors, Freshie’s native New England founders Lorin and Ben Smaha also make a perfect lobster bisque. Besides soup basics like onion, celery and carrot, sauteed together in the first step, the key to lobster bisque is the lobster shells. After boiling the bugs until red, save the water and shells and set aside the meat. Chop up the shells and put them in the pot with the sauteed vegetables. Then add fish stock and a cup or so of the lobster-cooking liquid and let the whole mess simmer for an hour or so. Strain, blend, strain again and add the cream and seasoning. Lobster meat itself is actually optional.
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on the table
PQ: Of course, many of the cocktails feature High West whiskeys—try the Horse Thief mixing reposada tequila with Campfire whiskey.
Grilled Spanish Octopustomato, watermelon, avocado, tomato consomme, basil granita.
EXCURSION
Dine on the Range
U
IF YOU GO
ADDRESS: 27649 Old Lincoln Hwy., Wanship WEB: aubergeresorts/ bluesky.com PHONE: 435-571-0349 ENTREES: $$$
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tah is a spread-out place. So some restaurants, like Yuta, aren’t a simple matter of going out to dinner. It’s going way out to dinner. It’s a dinner excursion. It’s a dinner trip. The drive from Salt Lake City to Wanship is 40 miles and Blue Sky Lodge is just past that. But it’s a gorgeous drive through Utah’s northern countryside—remember when a drive to Park City included a little taste of that? The undulating grassy hills before the rocky outcrops begin, the sky that goes on forever—remember if you make a reservation to eat at Yuta, to take the time to savor the drive. Regard it as an amuse-bouche—a bonbon pour les yeux. You can’t drop in Yuta without a reservation—you’re stopped at the gates and asked
what your purpose is in coming. A charming restaurant manager and knowledgeable server created a friendly and professional feel to our dinner, making it easy to gloss over little weirdnesses like Yuta’s self-described “authentic cuisine inspired by indigenous flavors” which actually included octopus and tuna. Then again, “inspired by” can cover a multitude of errancies. And wherever the ingredients at Yuta come from, Chef Galen Zamarra, who at age 24 won the the James Beard Foundation’s 2001 “Rising Star Chef of the Year” for his work at New York City’s Bouley transforms them into delicious dishes in the moment. A tuna appetizer contrasted the crudo and bright taste of the greens
with brown butter and shallots fried to a fast-food crispness— terrific—although I have to admit I’d pretty much eat anything that has brown butter on it. Sweet corn soup gained heft from a perfectly cooked scallop and depth from huitlacoche, an umami-rich ingredient too seldom used outside Mexican cuisine. The main course halibut’s presentation was a delight— great lumps of beautiful fish were wrapped in thin slices of zucchini and lent tartness with an eggplant salad and tomato tapenade. Dishes will change with the seasons. But warm weather dining on Yuta’s patio with its limitless view of the hills and mountains could be an essential Utah dining experience.
PHOTOS COURTESY OF YUTA
Blue Sky’s Yuta is a trip
on the table
CURRY CONFUSION So many kinds of curry— how do you know what to expect? Here are some general ideas, which can be contradicted by any chef. Thai curry: Paste spice mixtures in red, green, yellow, Mussaman and Panang versions are the bases for soupy sauces often but not always flavored with coconut milk, Thai basil, kaffir lime, chilies and fish sauce. Vietnamese curry: Generally simpler and more of a stew than the soupier Thai curry. Indian curry: A complex and varying spice mixture usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies; in the south, this mix may include curry leaves, and others may include cinnamon, cardamom. Curry powder: Mostly a multi purpose Western invention.
IF YOU GO
ADDRESS: 7307 Canyon Centre Pkwy., Cottonwood Heights WEB: saola-slc.com PHONE: 801-944-2949 ENTREES: $$-$$$
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NEWCOMER
Carpe Diem
Fun and chic, Saola breaks the mountain mold
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ike so many new restaurants, Saola started as a food-to-door delivery restaurant—a great way to build a customer base with low overhead. In a reverse move, it’s now a destination for mostly Vietnamese food, owned by Diem Nguyen and co-owner and chef Tuan Vu. Right now, it looks like a dicey location for a business whose number one priority is good real estate. The hills behind are just brushland. But it won’t be long before those hills are filled with the highdollar condos and apartments that are sprouting all over Salt Lake City and then Saola will have another new identity: neighborhood restaurant. The stand-alone building in Cottonwood Heights should also be popular for apres-ski—a steaming bowl of pho and a banh mi would be a welcome change from the usual burger
and pizza carbo-feast that follows a day in the snow. And the light, bright interior, designed by Rachel Hodson, with artisanal-looking fabrics, shimmering gold screens, a sleek sushi bar and a light pink glow from the neon sign
saying “Carpe diem” is refreshingly light-hearted compared to the usual log-and-stone mountain eatery. Dine in the spacious dining room or more intimately in one of the alcoves. Wherever you dine, start with the gorgeous poke (see p. 26) and a bowl of the citrus slaw, tangy and bright, shredded cabbage with onion, Thai mint and soy-garlic dressing. The menu is mostly Vietnamese, with some forays into Japanese (sushi) and Chinese (Peking duck) and even some straight-up Western dishes (beef). There are so many selections it would take a number of visits to explore them all, but one stand-out dish was the Imperial sizzling crepe: A giant yellow moon of turmericcolored rice flour and coconut milk was folded over shrimp, greens and mung beans in a bath of lime-chili sauce with pickles on the side. Enormous and complicated to eat, it was somehow light at the same time.
Chilean Seabass
PHOTOS ADAM FINKLE
96
The Italian Way.
I T ’S A F A 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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SALT LAKE CITY & THE WASATCH FRONT
State Liquor License
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Handicap Accessible
Inexpensive, under
$10
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Moderate, $10–25
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Expensive, $26–50
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Very Expensive, $50+
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Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. grandamerica.com EGN
HAofLL
FA M E Dining Award Hall Of Fame Winner
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2019 Salt Lake magazine Dining Award Winner
sions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com EGLLL–MLL
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HSL The initials stand for “Handle
Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-5399999. hslrestaurant.com EGLLL–MLL WAR
Quintessential Utah
HAofLL
Log Haven Certainly Salt Lake’s
FA M E most picturesque restaurant, the old
log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com EGN–O
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. pagoslc.com 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. eatpallet.com EGM
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Table X A trio of chefs collaborate on
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a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chilecured 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. tablexrestaurant.com EGM–N WAR
AMERICAN CASUAL ININ
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Bambara Chef Nathan Powers makes deci-
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, 801-4104046. slcprovisions.com EGM–N G
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AMERICAN FINE DINING
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. lacaille.com EGMM
Listings
20
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GUIDE LEGEND
MAR/ APRIL
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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
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Avenues Bistro on Third This
tiny antique storefront has new owners—Chef Mike Ritchie, 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, 801-831-5409. EGL WAR
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.
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.
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100
on the table South Temple, SLC, 801-328-2583. bluelemon. com 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, 801-433-3380. caffeniche.com 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. citrisgrill.com 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. copperkitchenslc.com EGL–N Copper Onion An instant hit when it opened,
And the ricotta dumplings are as good as ever. Specials are great here, but revisit the classics—the CO burger, the black pepper mussels, the mushrooms with the fried egg, the stroganoff.
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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. thecopperonion.com EGL–N
Cucina Cucina has added fine
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restaurant to its list of descriptors— good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass lists. 1026 E. Second Ave., SLC, 801322-3055. cucinaslc.com EGM WAR
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. thedodorestaurant.com EGM
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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. dayroomandems.com 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. epiccasualdining.com 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. georgeslc.com 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, 801487-0698. hubandspokediner.com 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. leftforkgrill.ipower.com 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, 801596-5704. saltlake.littleamerica.com EGL–M London Belle Supper Club It’s a combo deal—restaurant and bar. That means you have to be over 21 to enter but it also means that you can stay in one place all evening. Their kitchen serves up everything from duck confit nachos to their signature 12 oz Niman Ranch ribeye. 321 Main Street, SLC 801-363-8888. londonbelleslc.com EGM Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and
escargots, the menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. littleamerica.com 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. martinecafe.com EN Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheese steaks 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, 801562-1500. moochiesmeatballs.com GL Nomad Eatery Nomad is fast and casual, but it’s also chef-driven—pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629. nomad-eatery.com 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. oasiscafeslc.com EGL–M One-0-Eight Chef-owner James Dumas, opened his own place in one of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-906-8101. EGL–N
Oquirrh Little and original chef-owned bistro offers a menu of inventive and delicious dishes— whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent. 368 E. 100 South, 801-359-0426. oquirrhslc.com EGL–N Pig and a Jelly Jar 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, 385-202-7366. 227 25th St., Ogden, 801605-8400. 1968 E. Murray Holladay Rd. Holladay, 385-695-5148. pigandajellyjar.com 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
The place to stage your next dramatic conversation, interesting situation, wild celebration or private party.
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
Serving contemporary Japanese cuisine, sake, wine and cocktails. Gift certificates available.
102
on the table
BEAUTIFUL SOUP
Take your time.
Time is the most important ingredient in onion soup.
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WHERE TO GET ONION SOUP (USUALLY) IN SALT LAKE AND PARK CITY: Gourmandise, the Bakery gourmandisethebakery.com Eva’s Bakery evasbakeryslc.com Desert Edge Brewery desertedgebrewery.com
he secret to success and the challenge are the same: Time. Time, not money, is the fundamental ingredient in onion soup. The ingredients couldn’t be more simple: onions, broth, cognac or brandy, some herbs, a crouton and some cheese. But this isn’t a fast food—you need three cups of thinly sliced yellow onions and you need to cook them slowly in butter until they are soft and clear and then further until they are brown and caramelized. This can take 40 minutes or more and you have to watch them so they don’t burn. After deglazing with a brandy (you can use wine but brandy or cognac deepens the flavor),
Courchevel courchevelbistro.com
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you stir in stock and really, this should be homemade, too. So back up the whole production a day. You can use boxed beef stock but reduce by ¼ so it will be more intense and drop a bay leaf in it. Without the longsimmered flavors of onions and stock, your soup will be a pallid failure. As it so often is. Season to taste, put the boiling soup into crocks and top with a slice of sturdy French bread which you will have already toasted and top that with plenty of shredded Gruyere. Run it under the broiler or use your propane torch like a champ to brown the cheese. There. Now eat the soup with the same attention it took to make it.
3 cups sliced thinly yellow onions ¼ cup unsalted butter (Some use olive oil; I like butter) ¼ cup white wine or 2-3 Tbsp. Cognac 6 cups strong beef stock 1 bay leaf salt and pepper 12 slices country French bread or baguette, depending on the size of your crocks 2 cups shredded Gruyere cheese Follow the instructions, left. (Yes, there are ways to cheat. One of them is called for by none other than Julia. You know, Child.) Add 2 Tbsp. sugar to the onions when browning Add 2 Tbsp. balsamic vinegar to browned onions Add 1-2 Tbsp. Kitchen Bouquet or similar product before final simmer.
103 focuses on locally-sourced cuisine with southern touches. 11274 Kestrel Rise Road, Bldg. C, South Jordan, 801-679-1066. porchutah.com EGM
Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555, SLC. porcupinepub.com 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. theredbuttecafe.com EGL
Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffetstyle (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The
Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. templesquare.com/dining/ GLM
Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. rootscafeslc.com EGLL
Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ruthsdiner.com ELM
Rye The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Call to confirm hours—right now it’s open for
weekend dinners. 239 S. 500 East, SLC, 801364-4655. ryeslc.com EGLL
Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. 11332 E. Big Cottonwood Canyon, Brighton, 801533-9977. silverforklodge.com EGL–M Stella Grill A cool little arts-and-crafts-style café, Stella is balanced between trendy and triedand-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. stellagrill.com 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, 801-2551200. tiburonfinedining.com EGLLL
Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-inblankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised
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on the table pork, chicken and dumplings are equally homey. Then, pie. 501 E. 900 South, SLC, 385-202-7167. traditionslc.com EGLL
BAKERIES Amour Cafe The jammin’ duo John and Casee Francis have a home for their Amour Fruit Spreads business, sharing space with a brightly-lighted cafe and plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. amourslc.com GL Baking Hive Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer gluten-free options too. 3362 S. 2300 East, East Millcreek, 801-419-0187. bakinghive.com GL
Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get. 779 S. 500 East, SLC, 801-9060698. bagelproject.com GL
The Big O Doughnut Vegan. Doughnuts. Need we say more? Blueberry-lavender, tofutti cream cheese, etc. 248 W. 900 South, SLC, 385-770-7024
Biscott’s An Anglo-Indian teahouse, Lavanya
JELLY BELLY Other pastry fads come and go (cronut) or come and stay (kouign aman) but Vosen’s original Berliner still sets the gold standard. The proto-doughnut is made of yeasty dough and filled with tart jelly. Bet you can’t eat just one.
loaf of bread. 155 S. Main St., SLC, 801-359-8447. evasbakeryslc.com 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, 385-229-4228. fillingsandemulsions.com 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. gourmandisethebakery.com GL
La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. grandamerica.com 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, 801-355-2294. lesmadeleines.com GL Mrs. Backer’s Pastry Shop A
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. biscotts.com GL
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. mrsbackers.com GL
Carlucci’s Bakery Pastries and a few hot
So Cupcake Choose a mini or a full cake,
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. carluccisbakery.com GL
mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. socupcake.com GL
City Cakes & Cafe Gluten-free that is so
Tulie Bakery You can get a little spiritual
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, 801359-2239. 192 E. 12300 South, Draper, 801-5725500. citycakescafe.com 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
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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, 801883-9741. tuilebakery.com 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. vosen.com 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, 801484-5963. patsbbq.com EGL R and R Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show. 307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com 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, 801463-4800. sugarhousebbq.com GM
BAR GRUB & BREWPUBS Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. avenuesproper.com EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history— so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. bohemianbrewery.com EGM
Level Crossing Brewery Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie. 2496 West Temple, SLC, 385270-5752. levelcrossingbrewing.com 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, 801-5218917. desertedgebrewery.com 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. redrockbrewing.com EGM
105 HAofLL
Squatters Pub Brewery One
FA M E of the “greenest” restaurants in
town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-3632739. squatters.com 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, 801-7831127. wasatchbrewpub.com EGLM
BREAKFAST/LUNCH ONLY 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, 385-322-1270. thedailyslc.com GL
The Dayroom In the same space as Em’s Cafe, The Dayroom only serves 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, 801-5960566. dayroomandems.com GLE
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. finnscafe.net 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. millcreekcafeandeggworks.com GL
BURGERS, SANDWICHES, DELIS Diversions Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice
as messy. 535 N. 300 West, SLC, 801-657-7327. diversioneatery.com EGL
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. feldmansdeli.com 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 and that’s the full meal here. 341 Main St,, SLC, 801-438-6111. jdawgs.com GL
Pretty Bird Chicken Chances are you’ll still
have to wait in line at Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken. 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
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on the table
CLUCK
Fried, Fried Again Why did the chicken come to Utah? To get fried.
B IF YOU GO
ADDRESS: 856 E. 900 South, SLC WEB: birdhouseslc.com PHONE: 801-441-2213 ENTREES: $-$$$
riar Handly of Handle in Park City and HSL in Salt Lake might have started the fried chicken invasion of Utah—when HSL first opened, it was the fried chicken everyone was talking about. (Of course, back in prehistory, the first Kentucky Fried Chicken was in SLC, so we have a long history of fried.) But now it seems you can’t run a restaurant without fried chicken. Bars as different as Punch Bowl Social Club, the Garage and Proper Brewing serve chicken and waffles, fried
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chicken is on most brunch and breakfast menus now—Pig & a Jelly Jar makes great fried chicken. So does Sweet Biscuits & Limeade. And Rye. Pretty Bird brought us the first hot fried chicken sandwich, Nashvillestyle; Justin Soelberg’s Nomad Eatery also makes a tasty hot fried chicken sandwich. (One wonders whatever happened to other chicken preparations. Chicken and dumplings. Chicken pie. Has roasted chicken been entirely relegated to grocery store rotisseries? Has Costco’s $4
chicken so dominated the poultry pecking order that no other roast chicken dare show its face?) So, really, Salt Lake didn’t really need any more fried chicken but Scott Evans (Pago, George, Liberty Taphouse, Hub & Spoke) decided to open a fried chicken restaurant anyway. Bird House. And being a Southerner, to me, a world with too much fried chicken is just enough fried chicken. Curry fried chicken, hot fried chicken, organic fried chicken—I tend to like it all.
107 shared patios. And ski-ball. 865 Main St., 801-9068607. properburgerslc.com 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. publikcoffee.com GL
Shake Shack The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all–american favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors. 11020 S. State Street, Suite B, Sandy, 385-276-3190. GL
Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com 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. 613 E. 400 South, SLC, 801-410-0531. tonyburgers.com 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, 801355-1398. caffedbolla.com GL
La Barba Owned by locally owned coffee roasters—a favorite with many local restaurants— this little cafe off of George serves coffee, tea, chocolate and pastries. 327 W. 200 South, SLC, 801-457-0699. labarbacoffee.com GL
Campos Coffee Roastery & Kitchen An Australian coffee bar , this particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL Publik Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-2008693. publikcoffee.com GL
Salt Lake Roasting Company SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans. 820 E. 400 South, SLC, 801-748-4887. roasting.com GL
The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. theroseestb.com GL
CENTRAL & SOUTH AMERICAN Arempa’s Happy, casual Venezuelan food— arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a chocolate filled tequena. 350 E. State St., SLC, 385-301-8905. arempas.com. GL
Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other prob-
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on the table ably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. 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, 801232-8070. texasdebrazil.com EGN
CHINESE & PAN-ASIAN Asian Star The menu is not frighteningly 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. asianstarrestaurant.com ELL Boba World This mom-and-pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. bobaworld. blogspot.com GL–M
CY Noodle House Another Chinatown eatery, CY features an open kitchen and a chooseyour-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. cynoodleshouseut.com GM
Ginger Street Chef Tyler Stokes, who owns
MORE SAFFRON The latest location in Riverton is another spin on Saffron Valley’s Indian cuisine with a tasting menu, allowing you to taste multiple dishes for a set price.
Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fastcasual concept offers spins of classic dishes like dan-dan noodles and dumplings. 224 S. State St., SLC., 385-477-4975. gingerstreet.com 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, 801531-7010. hongkongteahouse.yolasite.com GM
J. Wong’s Asian Bistro Drawing from their Thai and Chinese heritage, J. Wong’s menu
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FRENCH/EUROPEAN Bruges Waffle and Frites The original tiny shop turns out waffles made with pearl sugar.. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL
Café Madrid Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. cafemadrid.net 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, 801274-6264. francksfood.com 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, 801-2595843. monsieurcrepe.com GM
Trestle Tavern Another concept from Scott Evans, owner of Pago, George, Hub & Spoke, etc., this restaurant 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, 801-532-3372. trestletavern.com EGM
INDIAN Bombay House This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. bombayhouse. com EGM–N
Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL ININ
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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. rodiziogrill.com EGM
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. jwongs.com EGM
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Himalayan Kitchen Indian-
2A 019 D
Nepalese restaurant with 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. himalayankitchen.com EGM WAR
Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. thekathmandu.net EGM
Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com EGL–M
Saffron Valley East India Cafe Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. saffronvalley.com 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. saffronvalley.com GL–M
Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com GL–M
Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801486-4542. tandoorindiangrill.com EGL–M
ITALIAN & PIZZA Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801294-8800. arellapizzeria.com EGL
DAZZLING DUO
Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials. 680 S. 900 East, SLC, 801-533-TRIO; triodining.com EGM
Caffé Molise and Caffé Molise BTG This perennial restaurant favorite has moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises outdoor dining space and so much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. caffemolise.com EGM
Cannella’s Downtown’s long-time essential redsauce Italian shop, with friendly owners, familiar food and and fun, casual atmosphere. The Nica Joe burger is a slightly Italianized version of the American classic.. 204 E. 500 South, SLC, 801-355-8518. cannellas.com EGL–M
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Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. caputos.com EGL
Cucina Toscana This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463. toscanaslc.com EGM–N
Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801363-2366. estepizzaco.com EGL
Local Butchers Since 1956, High Quality Meats Delivered To Your Door Order at 56CUTZ.COM Build Your Own Box and Get $10 Off promo code: meatlove10 Contact us at 801-824-6996 56cutz@ mainstreetqualitymeats.com
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. siciliamiautah.com GEL–M
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on the table Siragusa’s Taste of Italy Another strip
(meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-4840448. nuchs-pizzeria-and-restaurant.com EGL
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, 801268-1520. siragusas.com GEL–M
Osteria Amore An offshoot of the ever-
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. stanzaslc.com EGM–N
growing SIcilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space. 224 S. 1300 East, SLC, 801 946-6917. psteriaamore.com EGM–N
SERIOUS OBSESSION Our latest is Nikko, Japanese delight in Kaysville (NOT THAT FAR) where our old friend Sunny Tsogbadrakh from Naked Fish, among other places, flashes his knife to make sushi and sashimi magic. Look for a full review soon. 242 N 300 W, Kaysville, 801-513-5596
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. pernoitrattoria.com 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, 801-5820193. thepie.com EL
Pizzeria Limone The signature pie at this local chain features thinly sliced lemons. 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. pizzerialimone.com EGL Pizza Nono Small, kick-started pizzeria in
Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com EGL–M
Stoneground Italian Kitchen
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The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-3641368. stonegrounditalian.com EGL–M WAR
Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. tuscanyslc.com 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. Old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-5214563. valtersosteria.com EGN ININ
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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, 385-4443530. pizzanono-slc.com EGL
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Per Noi A little chef-owned, red sauce Italian
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Nuch’s Pizzeria A New York–sized eatery
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Veneto Ristorante This small
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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. venetoslc.com EGN WAR
JAPANESE
Settebello Pizzeria Every Neapolitan-style
Ahh Sushi!/O’shucks The menu features
pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801322-3556. settebello.net GEL–M
classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM
Sicilia Mia The third in a trio of family-owned
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
restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-2740223. siciliamiautah.com EGM–N
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Kaze Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight. 65. E. Broadway, SLC, 800800-6768. kazesushiut.com 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. facebook.com/KobeJapaneseRestaurant EGM
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. kyotoslc.com EM Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM
Simply Sushi Bargain sushi. All-you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. simplysushi.us GEL–M Takashi HAofLL
Takashi Gibo earned his acclaim by buying the freshest fish FA M E and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN
Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following— meaning, go earl. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen.com GL
Tsunami Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com 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. yokoramenslc.com 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. medslc.com 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. laylagrill.com EGM–N
Mazza Excellent. With the bright HAofLL FA M E flavor that is the hallmark of Middle
Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. mazzacafe.com EGM–N
Manoli’s Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternutsquash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. manolison9th.com EGML
Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. theolivebistro.vpweb EGM
Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com GL
Spitz Doner Kebab This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801364-0286. spitzrestaurant.com EGM
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on the table door seating on nice days, margaritas, beer and a selection of serve yourself salsas. 282 E. 900 South, SLC, 801-613-2251. barrioslc.com EGL
Lehi, 801-331-8033. taqueria27.com EGM
Blue Iguana This colorful downtown res-
Current Fish & Oyster House An all-star
taurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos— piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.. 165 S. West Temple, SLC, 801-5338900. blueiguanarestaurant.net EGM
team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options. 279 E. 300 South, SLC, 801-326-3474. currentfishandoyster. com EGM-N
Chile Tepin Popular for its generous servings
QUICK BITE
TAKE YOUR PICK. Hall Pass offers options If you crave options, you’re going to love HallPass, Utah’s first food hall opening soon at the south end of The Gateway in downtown SLC. Anchored by SkinnyFats, this innovative food hall will boast eight restaurants and two bars all integrated under one roof in 11,000 square feet of open, gathering and communal dining space. HallPass is as much a visual experience as it is a stylish and relaxed dining spot. Not only can you savor a wide range of mouthwatering menu options—ranging from Colossal Lobster’s Lobster Rolls and Blaze of Thunder’s Nashville hot fried chicken to Waffadopolis’s savory-to-sweet waffles and much more—but you can also do it seated at sculpture-like acacia wood tables surrounded by wood-clad ceilings, broad windows, Balinese doors and hand-painted murals created by artist Donovan Fitzgerald. There’s a lot of fun style being served here, and you’re invited to savor every bite.
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. weolive.com/saltlake-city 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. alamexo.com EGM
Barrio A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, out-
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of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-8839255. chile-tepin.com EGM
Chunga’s These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. chungasmexican.com GL
Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com GL
Red Iguana HAofLL
All locations are a blessing in this City of Salt, which FA M E still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M
Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801355-8518. tacotacoslc.com 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, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy,
SEAFOOD
Harbor Seafood & Steak Co. A muchneeded 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. harborslc.com 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. kimishouse.com EGLLL
Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-3224668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com EGM
The Oyster Bar This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetoysterbar.com 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. chanonthai.com 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. indochinesaltlake.com EGM
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Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com GL My Thai My Thai is an unpretentious mom-andpop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 850 S. State St., 801575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com 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, 801359-4544. pleikuslc.com 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. sapabarandgrill.com EGM
Sawadee Thai The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801328-8424. sawadee1.com EGM
Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. skeweredthai.com EGL–M SOMI Vietnamese Bistro But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. somislc.com EGL–M
Thai Garden Paprika-infused pad thai, deepfried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the
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on the table menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801266-7899. thaigardenbistroslc.com 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, 801-328-4401. kruathaislc.com EGL–M Thai Siam This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. siamptsaltlakecity.com GL Zao Asian Cafe It’s hard to categorize this panAsian 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. zaoasiancafe.com 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, 801519-8515. EGN
STRIKE THAT. IT’S RIME NOW.
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. ruthschris.com 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, 801-2384748. hilton.com/en/hotels/utah EGN
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Boltcutter Vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. 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
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. parkcityrestaurants.com/restaurants/the-farm EGO
mail’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. rawtopia.com GL
Firewood Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street. 306 Main Street, Park City, 435-2529900. firewoodonmain.com EGN
Vertical Diner Vertical Diner boasts an animal-
Glitretind The service is polished, and the
Omar’s Rawtopia Owner Omar Abou-Is-
free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com EGL Z Zest Kitchen & Bar Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbiden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801-433-0589. zestslc.com EGM
PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-theline everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley EGN ININ
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St. Regis has re-thought its restaurants—JeanGeorges has left the building and the first of several replacements is Rime, an oyster bar and seafood restaurant helmed (haha) by Chef Austin Hamilton and conceived by Chef Matthew Harris, owner of Tupelo. More to come—stay tuned.
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, 801355-3704. christophersut.com EGO
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350 Main Now run by Cortney
Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing. 350 Main St., Park City, 435649-3140. 350main.com EGN
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. steinlodge.com 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. goldenerhirschinn.com EGO
J&G Grill 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, 435940-5760. 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. mustangparkcity.com EGO
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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. deervalley.com EGM
Shallow Shaft A genuine taste of Utah’s oldschool ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. shallowshaft.com 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. snakecreekgrill. com EGM–N
Tupelo Chef Matt Harris brings a touch of the South to Main Street. A far cry from greens and grits, 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. 508 Main St., Park City, 435-615-7700. tupeloparkcity.com EG N
Viking Yurt Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. thevikingyurt.com 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. blinddogpc.com EGM–N
The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com EGN 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, 435-6152410. deervalley.com EGM
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. theeatingestablishment.net M Fletcher’s 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.,
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on the table Park City, 435-649-1111. fletcherspc.com 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, 435-783-2867. gatewaygrille.com EGL–M Handle Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-6021155. handleparkcity.com EGN
Hearth and Hill This all-purposse cafe serves
SOMETIMES YOU JUST WANT ONE THING.
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, 435-6498300. highwest.com EGML 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, 435-783-3466. roadislanddiner.com GL
Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com EGL–M ININ
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Former non-profiteer Molly turned her kitchen talents to just one thing: brownies. But such brownies—no wonder she called the biz Brownies! Brownies! Brownies! Where else can you taste a beer brownie, a Rice Krispie-treat brownie, a salted caramel brownie? Browniesx3.com
lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435200-8840. hearth-hill.com EGM
Silver Star Cafe Comfort food
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with an upscale sensibility 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. thesilverstarcafe.com EGM WAR
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. homesteadresort.com EGN Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth
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your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-6540251. spincafe.net EGL–M
Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-6432015. zermattresort.com EGM–N
BAKERIES & CAFÉS Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. pcroaster.com 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, 435-7318383. peaceloveandlittledonuts.com GL
Riverhorse Provisions Bowls, breakfast, sandwiches, substantial snacks and picnics to go— even beer and wine—this place has pretty much everything you need whenever you need it. Right on Main Street. riverhorseprovisions.com 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
Windy Ridge Bakery & Café One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill.com 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. montagehotels.com 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, 435-5750295. redrockbrewing.com 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. squatters.com EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. wasatchbeers.com EGL–M
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, 435-615-2400. deervalley.com 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. woodlandbiscuit.com 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, 435649-7177. 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. adolphsrestaurantparkcity.com EGM
Courchevel Bistro Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before. 201 Heber Ave., Park City, 435-572-4398.
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
2300 Deer Valley Drive East, Park City edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com 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. vinto.com EGM Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. ghidottis.com EGM–N
Grappa Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435645-0636. grapparestaurant.com EO
JAPANESE/PAN-ASIAN
+1 435 940 5760 SRDVdining.com
A New Dining Concept at St. Regis Introducing RIME | Seafood & Steak, by Chef Matthew Harris, the acclaimed chef who opened J&G Grill at The St. Regis Deer Valley in 2009 as Chef de Cuisine and then went on to open tupelo Park City in 2015 as Chef/Owner. RIME presents a seasonally inspired menu of classics from land and sea, built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Come savor the contrast and RIME with us at The St. Regis Deer Valley.
Sushi Blue Find the yin and yang of AsianAmerican 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. sushiblueparkcity.com EGM–N
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 teasmoked duck. 577 Main St., Park City, 435-6150300. wahso.com EGO
MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com 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. billyblancos.com EGM-N
Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the
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on the table 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. chimayorestaurant.com EGO
El Chubasco Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com 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 full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-65434654. 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. reefsrestaurant.com EGM
SEAFOOD
BACK TO THE FUTURE In the past, the future looked brighter than it seems now. Lap up some nostalgia at the Bluebird, a Logan favorite since 1914 when it opened as a candy shop and soda fountain. Now you can get a full meal before your treat, but always save room for the ice cream.
Freshie’s Lobster Co. After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435631-9861. freshieslobsterco.com EGM
Rime Seafood & 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
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. shabuparkcity.com EGM–N Kuchu Shabu House The second shabustyle 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. kuchushabu.com EGLL
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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. butcherschophouse.com 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. grubsteakparkcity.com 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. westgateresorts.com 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, 435649-5900. lespriprime.com 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, 888-437-547. snowbasin.com EGLL
AMERICAN CASUAL The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. thebluebirdrestaurant.com 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. hearth25.com 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. prairieschoonerrestaurant.com 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. uniongrillogden.com EGM
BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot of Moab Brewery, the Grill focuses as much on housebrewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com 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. caffeibis.com GL
Maddox Ranch House Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-7238545. maddoxfinefood.com 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, 801-2982406. mandarinutah.com 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, 435-7532584. italianplace.net GL
Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of
wine and beer. 1895 Washington Blvd., Ogden, 801399-0637. slackwaterpizzeria.com EGM
Rovali’s Ristorante This friendly familyowned 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. rovalis.com EGM
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. myzucca.com EGM–N
JAPANESE Ramen Haus Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801393-0000. ramenhaus.business.site 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. tonarestaurant.com EGM–N
MEXICAN Sonora Grill A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options. 2310 Kiesel Ave., Ogden, 801393-1999. comthesonoragrill.com EGM–N
SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha. 582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.GM
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on the table
PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the familiar
with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com EGM–N
The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. sundanceresort.com EGN–O
SPRING BREAK It’s that time of year again—the season to head south. If you’re in Springdale and the weather’s fine, sit outside at Kings Landing and remind yourself why you live in Utah.
AMERICAN CASUAL 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. chomburger.com GL
The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort.com EGM
Station 22 Ever-hipper Provo is home to
ITALIAN Pizzeria 712 The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. pizzeria712.com EGM
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, 801-4894500. gingersgardencafe.com GL
MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. cafediablo.com EGN
HAofLL
Hell’s Backbone Grill Own-
FA M E ers 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. hellsbackbonegrill.com 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. capitolreefinn.com EGL–M
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. station22cafe.com EGL–M
stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL–M
INDIAN
BAR GRUB & BREWPUBS
Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-3736677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801581-0222. bombayhouse.com EGM–N
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Sunglow Family Restaurant This pit
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, 435-2596333. themoabbrewery.com EGM
ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-7727422. klbzion.com EGO Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com 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. flanigans.com/dining EGN
Vermillion 45 Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excellent. 210 S. 100 East, Kanab, 435-644-3300 vermillion45.com EGN
AMERICAN CASUAL 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. famousmomscafe.business.site GL
Oscar’s Café Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe.com GL
Peekaboo Canyon Wood Fired Kitchen Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking ptio. 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen. com EGL–M
Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. zionlodge.com 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. whiptailgrillzion.com 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. xetava.com 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. 25main.com 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. bitandspur.com EGM
Read Mary Brown Malouf’s Utah food blog
ON THE TABLE On saltlakemagazine.com.
@marymalouf
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bar FLY
LIBATIONS | BARS
21 & OVER BARS Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.) All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on the quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
The founders of Beehive Distilling–Matt Aller, Chris Barlow and Erik Ostling
The cat, the cans, the cocktails Beehive Distilling’s bar is so MUCH MORE than a tasting room BY MARY BROWN MALOUF
PHOTO ADAM FINKLE
It’s generally agreed that the movie version of Cats, one of the most successful Broadway musicals ever (Remember “I laughed, I cried, it was better than Cats?”) is a frightening flop guaranteed to give you nightmares about felines forever. But T.S. Eliot, the poet who wrote Old Possum’s Book of Practical Cats, the book that formed the
lyrics for the musical, had a cat named Noilly-Pratt and when he was asked how he wrote some of the verse drama Simon Agonistes, he answered it took three quarters of an hour after church and a bottle of gin. And, a famous quote from the esteemed poet: “There is nothing quite so stimulating as a strong dry Martini cocktail.”
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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, 385-722-9600. achotels.marriott.com 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, 801-933-2160 Alibi Bar & Place Located along SLC’s
bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights. Check the website. 369 S. Main St., SLC, 385-259-0616
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
Meet Gimlet, the distillery cat.
So, as I’ve said, it’s only poetic correctness that Salt Lake’s own gin distillery, Beehive Distilling Company has a resident cat named Gimlet. A little tuxedo cat (adopted from Best Friends Animal Society), she’s at home in the distillery, and as cats do, has taken full possession. She sleeps in a whisky barrel, is unfazed by the noise of the canning machines (Beehive makes its own canned cocktails now) and as co-owner Chris Barlow says, “She owns the joint.” Gimlet’s domain is in the back with the tanks and coils; out front is so much more than a tasting room—it’s a beautiful full-fledged bar, serving all kinds of drinks besides gin-based ones, as well as cool noshes. Blessedly, there are no TVs. Instead, you can go to the back of the bar and watch Gimlet. But don’t get too distracted by the kitty. Beehive’s spacious bar has plenty of chic room for you to have a party, dawdle and sip for hours and, like I said, unlike many sister distilleries, the bar serves all kinds of inventive cocktails, not necessarily based on its in-house distillations: Jack Rabbit Gin, Barrel Reserve Gin and Organic Vodka. But why would you drink anything else? 2245 S. West Temple, SLC, 801-326-3913. beehivedistilling.com
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Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287. beerbarslc.com 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. beerbarslc.com 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. utahbayou.com 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
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, 801359-2814. btgwinebar.com
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, 801-4673325 campfirelounge.com
Copper Common Copper Common
is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801-355-9453. coppercommon.com
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. cottonbottominn.com Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular. East Liberty Tap House 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, 801-4412845. eastlibertytaphouse.com 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. grandamerica.com Good Grammar The crowds playing
Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers. 49 E. Gallivan Ave., 385-415-5002 goodgrammar.bar
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 highwest.com
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.
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125 1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com
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. graciesslc.com 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. thegreenpigpub.com
Lake Effect 1An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com Punch Bowl Social Club GrA giant
bar, a little bowling alley, dartboards, lots of arcade games , Jenga and even quiet places to chat—the Punch Bowl has a lot of everything, including a big menu. Youro drink travels with you from one activity to the next because the whole place is for over 21. 6. N. Rio Grande, The Gateway, SLC, 801-948-2989. punchbowlsocial.com
Rabbit Hole Downstairs in Lake Ef-
fect, the gaslit Rabbit Hole takes you oa different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notchc bar makes this a very unusual hare. 155 W. 200 South, SLC, 801-285-6494
Seabird Bar & Vinyl Club Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold. 7 S. Rio Grande, The Gateway, SLC, 801-456-1223
PHOTO ADAM FINKLE
The Rest and Bodega The neon sign
says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. 331 S. Main St., SLC, 801‑532‑4042. bodega331.com
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. shooting-starsaloon.business.site
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, 801-531-6044. marketstreetgrill.com
Here’s Beehive’s recipe for The Oceanside, which we’re featuring to complement Jeremy Pugh’s article on his trip to Oceanside, CA. (p. 40) Get a taste in advance.
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.
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. hilton.com
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, 801-9531769. tinwellbar.com
The Vault A quintessential hotel bar,
with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre. 202 S. Main St., SLC, 801-3635454. bambara-slc.com/the-vault
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 queens. 480 Wakara Way, SLC, 385-722-9600. 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. waterwitchbar.com
The Oceanside
Whiskey Street This stretch of Main
¾ ounce simple syrup
was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com
Zest Kitchen & Bar, Zest offers hand-
crafted fresh juice cocktails with the same emphasis on local and organic ingredients
6-8 fresh mint leaves, plus more for garnish 2 ounces Jack Rabbit Gin Pinch of sea salt Dash of celery bitters Soda water, to top Muddle all ingredients except soda water in a shaker. Fill with ice and shake vigorously. Strain into a highball glass, top with soda water and garnish with fresh mint.
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bar fly
as the food—try an original concoction like the Straw-bubbly Lavender Martini. 275 S. 200 West, SLC, 801-433-0589. zestslc.com
BEERS & BREWS Squatters Pub Brewery/Wasatch Brewery Salt Lake’s original breweries
merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Lake. 147 W. Broadway, 801-363-2739, squatters. com, 2110 Highland Dr., 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
Level Crossing Opened by home
brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385-270-5972. levelcrossing.com
Red Rock Brewery A longtime
favorite 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
Shades of Pale Brewing A mom-
Uinta Brewing Company Founder
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
seasonal releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com
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
TF Brewing TF stands for Templin Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night. 936 S. 300 West, 385-270-5972. tfbrewing.com
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
and-pop brewery supplying many local restaurants—check the website—stop by their tap room. 2160 S. West Temple, 435200-3009. shadesofpale.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. fisherbeer.com
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
Cannery Row
Cocktails in a can are the current craze and Beehive’s are among the best. TYPISTS GET carpal tunnel syndrome. Tennis players get tennis elbow. I don’t know all the muscles and tendons used in the vigorous shaking of cocktails, but I suspect that craft cocktail-making has its own malady— shaken shoulder? ‘Tender’s tendonitis? Anyway, the reason for my theory is the sudden popularity of pre-mixed cocktails in a can. Sure, there’s a lack of time-honored ritual, but the convenience is undeniable: Just chill and pop. Beehive Distilling has introduced three canned cocktails—Moscow Mule, Gin Rickey and Gin & Tonic— under its Desolation Distilling brand. As the weather warms, I see these becoming a case of summer love. Beehive Bar, 2245 South West Temple, beehivedistilling.com
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Check It Out.
The Library Bar at Solitude is a too-often overlooked classic.
PHOTO ADAM FINKLE
BY MARY BROWN MALOUF
Sara Wolf
Tucked off the lobby of the Inn at Solitude is one of the best bars in Salt Lake County. The Library is appropriately lined with books, furnished with comfy chairs, has french doors opening to a patio overlooking the creek and is one of the most serene places to sip a cocktail that I know of. Sara Wolf, bartendress, has fun with the menu—the titles of drinks all relate to literary works, another delight. “I try to pick book titles or characters that are familiar to a lot of people. And I try to make each drink really relate to the title. Like, the Catch 22 cocktail really is a Catch 22—it's a lot of ingredients that sound like they won't work well together at all.” (But they do—I tried it–ed. note) I wonder how many millennials get all the references? Sorry, I'm just an OK-Boomer being snobby about Dickens and Eliot. But drinking and literature have historically gone glass-in-hand. The big mystery about Library Bar is why the sages at Solitude let the space go to waste. You can hardly reach it by telephone. It's rarely touted as the gem it is and it's closed in the summer season, which frankly seems a little insane. With the doors opening to the creek and the summer coolness wafting in over your gin and tonic—I'm fantasizing here, but that's what readers and drinkers do. The Library Bar could be a destination haven in Utah's hot summers. Ah well. Who am I to tell anyone how to make a buck? I'm a writer. We don't do that. 12000 Big Cottonwood Canyon Rd., Building 5, Suite C, Solitude, 800-748-4754
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my turn
Playing for time It’s never too late to note a life WELL LIVED. BY JOHN SHUFF
Everyone, at least once in his or her lifetime, would love to attain the status of number one. No matter the field of endeavor—sports, music, writing—everyone wants to have his or her achievement acknowledged by peers, or recognized as a legacy when they pass on. What a wonderful feeling to say to yourself, “This is what I’ve left behind.” I am almost 80 now, and time is moving quickly. Sometimes I think it’s too late to come up with anything new; Ideas take time to perfect, to germinate, to test. There’s no time to practice, to perfect, to make things better and better. I was told last October that my heart was failing. The “ejection fraction” which measures how your ticker is pumping was operating at levels that were dangerous. My doctor told me to get it taken care of immediately. In a flash, I had a pacemaker and defibrillator put in my heart. God only knows what that buys. In this life there are no guarantees, no warranties, no buy backs, no sure things. After what was described as a routine procedure I was told my left lung had been punctured and I needed a tube inserted between my ribs into the lung. While inserting the tube the doctor commented that only one percent of people undergoing a pacemaker implant ever has a lung punctured. (I like to think I finally attained the one percent status, but sadly, the wrong one). After two days the tube in my lung was removed, triggering immediate relief. But there’s
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more. When I was released from Boca Raton Regional Hospital there was a three-inch incision below my left collarbone and it was challenging to breathe; my chest and back radiated pain when I coughed, sneezed, laughed, took a deep breath. Things were going south. I called 911 and back to the ER I went. The paramedic said my vital signs were fine. However, when the ER doctor said that the X-ray of my lungs showed double pneumonia I was knocked down a notch or two. I said, to myself, “Dear Jesus, how many more hurdles are in front of me”? After 45 years with MS, now what? After another seven days in the hospital and veins that were crying for relief from all the antibiotics pumped in me, I was discharged I know I dodged a bullet and it causes me to pause and ask the question, “Where has my precious time gone? What impact have I had on others? What’s next?” Those are some questions every person asks as they see the sand in the hourglass sifting to the bottom. Those are the questions that make me wonder if I have left a legacy, if my work has been enough, if I have used my time in this life the best way I could have. No one has the answers to those questions. You just keep moving. And you may notice that the days are getting longer now; springtime is beginning to light up the mornings. Maybe there is time, after all, to savor the moments in life that make it sweet, and to feel grateful for all I have done so far. It’s been a rough few months but I am here now—and it’s not over yet. Not by a long shot.
YOUR PERFECT EVENT I S WA I T I N G .