Salt Lake Magazine Sept Oct issue 2015 by Salt Lake Magazine

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Virtuoso. Audi Performer: 2015 RS7

Performers: Principal Artist Christiana Bennett and Soloist Beckanne Sisk

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The indoor answer to our outdoor paradise. With all the adventure here, you need a destination for rejuvenation and serenity. Whether you are trying to soothe sore muscles or enjoy a luxurious moment of bliss, the newly unveiled Spa at Sun Valley is your destination.

For services and reservations go to sunvalley.com/spa or call 800-786-8259

FRESH AIR AND TRANQUILITY… MINUTES FROM SALT LAKE Live above the inversion at the top of Parley's Canyon. A private, gated community of 44 breathtaking homesites on a 192 acre slice of heaven. Located on the top of Parley's Canyon at Exit 140 just 15 minutes from downtown Park City.

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David Lawson 435.901.0904 david.lawson@sothebysrealty.com Marny Schlopy 435.640.5660 marny.schlopy@sothebysrealty.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, and including price, or withdrawal without notice. ©MMXV 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. Equal Housing Opportunity . Each Office Is Independently Owned And Operated.

Marny Schlopy & Team

Distinctive residences for every lifestyle. Guiding Park City home buying and selling decisions for over 20 years.

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Season Passes On Sale Now – Best Price By September 10 It’s going to be the best season ever at The Bird…with over $35 million in resort improvements, including the addition of The Summit on Hidden Peak, smartcard season passes, expanded snow making and a remodel of The Cliff Lodge. Check out our website to learn more about Early Bird Freebies when you purchase by August 10.

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Conservation Crusade Full Steam Ahead! H

Journey back in time with fellow Dandies, Damsels and Dinos

Zoorasic Park 2, an after-hours prehistoric peek at the Spectacular

Indulge on Delicious Creations and Libations! Silent Auction powered by Gesture Mobile Auction Exclusive Zoo Animal Encounters Attire is casual to fancy, with old-tyme Steampunk Panache

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Scales & Tails fundraiser gala 2015

Your mission should you choose to accept it:

To join other agents to raise $400,000 in this philanthropic journey for the new Changing Exhibits Gallery.

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September 19, 2015 6pm-11pm

Destination:

Loveland Living Planet Aquarium 12033 South Lone Peak Pkwy Draper, UT 84020

Disguise:

Bond and Beyond attire: You will want to fit in as your favorite Super Spy, Villain or Wealthy Philanthropist (black tie optional)

Tickets:

$200 per person $1600 for a table of 8 Please contact: Jennifer Tanner 801.355.3474 ext 220 Jennifer.t@thelivingplanet.com

PHOTO: COURTESY BEAVER CREEK LODGE

outdoors

Guests at Beaver Creek Lodge mosey through fields of arrowleaf balsamroot in the Uintas.

Back in the Saddle Again Exploring Utah with the oldest, most reliable source of transportation. BY TONY GILL

he sound of shuddered breath is unmistakable. It’s neither labored nor anxious. It’s the sound of potential and dynamism, nature’s answer to the subdued roar of air that comes when an old big-block V8 starts up. A running horse is the world’s greatest organic machine in action.

People have long seen the West from atop a horse. It’s etched into our culture. The Ute people roamed Utah on horses as far back as the 17th century. Western settlers made their way towards Salt Lake City by crossing the Continental Divide aided by four-legged porters. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

outdoors

Riding under the big sky at Beaver Creek Lodge

Off the Beaten Path

Northern Utah The magnificence of Northern Utah doesn’t always get its due. “It seems like some people

MEET THE EXPERT Marci Bender knows better than almost anyone about the enduring and near-spiritual connection between horses and people. Bender received her B.S. in Therapeutic Recreation from Pennsylvania State University and has been involved in therapeutic riding programs since 2000. In 2012 Bender became the Equestrian Program Manager at the National Ability Center in Park City, where she had previously worked as an instructor in the early 2000s. NAC offers three types of Equine Assisted Activities or Therapy, including adaptive horseback riding, hippotherapy and Equine Facilitated Learning. Bender directly manages the EFL sessions, which inspire individuals of all abilities and backgrounds by working with amazing animals and people in a magnificent setting in Park City.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

think Utah ends at Salt Lake City, and they’re missing out,” says Brian Lundahl, who has owned Beaver Creek Lodge for 23 years. Located on the Logan Canyon Scenic Byway, Beaver Creek Lodge (beavercreeklodge.com) has a special use permit for 30 square miles of national forest. “It doesn’t take long before you feel like you’re really far away from it all,” Rockin’ Ranch puts riders to work wrangling cattle.

PHOTO LEFT: COURTESY ROCKIN R RANCH; ABOVE: COURTESY BEAVER CREEK LODGE.

Even today, there is no better way to explore the Beehive State’s outdoor playgrounds. Saddle up, and enjoy the ride.

outdoors Rockin’ Ranch offers John Ford western vistas.

also filled with wildlife including elk, eagles and cougars. If you’re not looking to channel your inner drover, Rockin’ R Ranch has plenty of other options, including trail rides, barrel racing, rock climbing and line dancing.

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High Profile

Lundahl explains. “We’ve got access to a great variety of trails. There are pine forests, aspens and incredible wild flowers on the wet years.” With 35 horses, four knowledgeable full-time wranglers and trail-riding options for all experience levels, Beaver Creek Lodge caters to a wide range of riders.

Putting in the Work

PHOTO ABOVE: COURTESY ROCKIN R RANCH

Cattle Drive “We are a real working ranch in the middle of alfalfa fields. The ranch was around long before the lodge was,” Rockin’ R Ranch’s Camille Ovard says. The Rockin’ R Ranch (rockinrranch.com) is ideal for those who are slightly more experienced on horseback. Instead of riding nose to tail, guests have more freedom to guide their mount. Plus, they participate in a real cattle drive. “You’re out there in the saddle all day. We need to go out there, find the cattle and move them to the next grazing area. It’s a lot of walking and trotting. Then at night you’re in tents around a campfire, and everyone has a lot of fun,” explains Ovard. Rockin’ R Ranch’s cattle drives take place in the Escalante Mountains on the Griffin Plateau. It’s a wild landscape that served as the stomping grounds for cowboys for more over 100 years. It’s

Trail Riding in the National Parks Visitors from around the globe come to Utah to revel in some of the most stunning landscapes on the planet. If you want to explore the National Parks on horseback, there’s only one group who can take you there: Canyon Trail Rides (canyonrides.com.) Canyon Trail Rides, located in the small town of Tropic, offers trail rides in Bryce Canyon National Park, Zion National Park and along the North Rim of the Grand Canyon. “All the parks are so different, it’s hard to compare them,” says Tawn Mangum, owner and guide. The Mangum family has owned the ranch in Tropic for generations; Mangum’s father started running trail rides in the national parks 42 years ago. Zion National Park’s stunning red cliffs tower above the Virgin River. From horseback you’ll see the edifices Three Patriarchs and The Beehives and ride through cactus gardens in bloom. The fantastic so-called hoodoos you’ll encounter along Bryce Canyon’s trails are relics of eons of artistic erosion. Along the North Rim of the Grand Canyon, you’ll appreciate the surefooted composure that only a mule can offer.

Chill-ITS Evaporative Cooling Bandana There’s a reason everyone in your favorite Western movie wears bandanas around their necks. The Chill-ITS Evaporative Cooling Bandana takes things a step further to keep you cool during a hot day out on the trails. Comes in Western Red (shown) or Blue Western. Around $4, www.ergodyne.com

Ariat Heritage Horseman 11’’ Boots Flip Flops or an old pair of Chuck Taylors just aren’t going to cut it, and you know you’re always looking for an excuse to buy some new boots. The Ariat Heritage Horseman 11’’ Boots are durable, affordable and look good in the saddle. Around $170, www.ariat.com

Hoodoos and horses with Canyon Trail Rides

HORSEPACKING FLY FISHING TRIPS THROUGHOUT American history horses have been used in equal parts for their utility and the entertainment they provide. Western River Flyfisher and Flying J Outfitters (flyingjoutfitters.com ) have joined up to offer fly fishing, horse packing trips in the Uinta Mountains. “The Uintas on the North Slope are somewhat underutilized because it’s hard to get people back in there to see the

country. With the horse packing trips we can access lots of small streams that don’t get fished but a couple times a year,” says Western River Flyfisher’s owner Matt Lucas. Lucas is a Utah native who spent some time guiding fly-fishing, horse-packing trips outside of Estes, Colorado, and he wanted to bring that experience back to where he learned to fish. Part of what makes the trips such a

great experience is they use full-time wranglers as well as full-time fishing guides on each trip. Alesha Williams and her guides handle the horse wrangling, and Matt and his guides take care of the fishing. “It’s great working with Alesha, and with Flying J we have access to about of the 80 percent of the Uintas,” Lucas says. It’s a true backcountry experience that takes you places very few ever see.

SSG Rancher Glove Do your city slicker hands lack the calluses of a true wrangler? Don’t worry, the SSG Rancher Gloves have you covered with durable, comfortable deerskin leather. The authentic style will help you garner some trail cred. Around $30, theriderstouch.com

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

2.5 billion heartbeats can’t be wrong. SEPTEMBER 19 TH AT SUGAR HOUSE PARK

travel

Among the Giants Finding yourself lost in the woods

PHOTO BY DON FORTHUBER

BY WEST BROWN

As a 15-year deep Los Angeleno with Texas roots, forests are not my forte. Trees, of course, are a familiar sight, scattered about the nicer streets and medians of my metropolis, but vast expanses of the red-barked monsters seem as exotic a landscape as white sand dunes or the Everglades. Perhaps that’s why relocating to Humboldt County for the latter part of last year left such a singular impression. A few hours north of San Francisco, the 101 Highway dwindles to a winding, two-lane road switchbacking through increasingly dense and towering trees; locals refer to this threshold as the “Redwood Curtain.”

Life on the other side is not the same. To start, there’s the vertigo-inducing surrealism of the redwoods themselves. The word “tree” doesn’t quite do them justice—they’re more like lumber skyscrapers (they literally catch clouds in their higher branches). Besides being the tallest species of tree on the planet, coast redwoods are also one of the oldest and have been growing in what is now California since the Miocene Era, 20 million years ago. Their dinosaur-scale proportions were a logical setting for the forest planet of Endor in Return Of The Jedi (a portion of which was filmed in the Tall Trees Redwood Grove of northern Humboldt); the place feels like another planet already, even without the Ewoks. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

travel As stunning as the redwood forests are, the fact that they still exist at all is part of the miracle. Following the 19th-century California gold rush, lumber became the state’s next financial free-for-all, leading lumber companies to chop down and sell off 96 percent of the old-growth redwoods. No one thought to slow the destruction until around 1911, and it was another 57 years before Redwood National Park finally emerged. By that time, only 40,000 acres of redwoods remained. If it weren’t for primitive pre-war chain-saw technology there might be nothing left at all.

Be Here Now

CAMPING IS really the best option—that way you’re surrounded by the giants. Sites from primitive to plug-in are available at Redwoods National Park and other areas. Go to redwoods.com for information. For healthy and gourmet groceries and snacks, go to Garberville’s Chautauqua Natural Foods (chautauquanaturalfoods.com)—you’ll get a full taste of the neo-hippie culture of Humboldt County. If you are a townie, make Eureka your base: Carter House is an elegant re-make of an old hotel, and besides charm has a notable restaurant: Its Restaurant 301 holds the only Wine Spectator Grand Award between San Francisco and Seattle. Carter House also crafts its own highly regarded wine, Carter Cellars, made in Calistoga as a joint venture between Nils Venge and Mark Carter, carterhouse.com, (800) 404-1390. Beer-lovers can check out Lost Coast Brewery & Cafe, lostcoast.com, (707) 445-4480.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

Beloved Tourist Traps

Given the volume of sightseers flowing along this artery, it’s unsurprising that a sizable number of roadside attractions have set up shop here over the decades. For instance the One Log House, which is exactly what it sounds like: a house made from a single redwood trunk. The structure was carved in 1946 from a tree that dates back 2,100 years, and they’ve likely sold twice as many postcards since it was hacked out. It costs one dollar to go inside, where even the books on the bookshelves are carved from redwood. Gawking at it from the road is free.

PHOTO BY JESSICA PETERSEN

WHERE TO STAY AND EAT

As it stands, the mighty dregs of these unimaginably ancient trees are divided into clusters of national and state reserves that are studded with groves named after the citizens’ group that founded and funded them. What remains is a park system that harkens back to the origins of the National Park system, open to any visitor willing to pitch a tent. Redwoods national and state parks have no lodge, hotels or motels, but overnight camping costs about $35, with countless hiking trails, swimming holes and quirky Sasquatch memorabilia shops worth exploring tucked among the trees. There’s no need for complicated itinerary-crafting because the real draw is simply the trees. Wandering through them, wind whispering in the branches hundreds of feet up, light faintly filtering down through the canopy, is like being in nature’s cathedral. And holy experiences are hard to find. The famous Avenue of the Giants, along an old scenic section of U.S. Route 101, is basically the Rodeo Drive of the redwoods. During the summer, traffic can slow to a crawl as families and tourists rubberneck the 30-mile strip of towering sequoias, running from Phillipsville up to Stafford. Even on sunny days the light is dim, blocked by the maze of branches above, and you feel you’ve plunged under water. At night it’s a blackness that seems to suck in your headlights. The place is both journey and destination; you can stop anywhere to explore and marvel at these national treasures, or simply cruise with the windows down listening to KMUD, the incredible local hippie outpost radio station based in Redway.

travel There are also several heavily advertised individual trees— including the Shrine in Meyers Flat, and the Chandelier in Leggett—that have been hollowed out so cars can drive through them. The thrill is brief but notable, as plenty of eager dads loiter nearby to whistle encouragement or shout reminders to “fold back your mirrors!” Size matters though: I witnessed a couple oversized trucks reversing in defeat. Entrance is five bucks for automobiles and three for motorcycles. The preservation of several groves in the redwood forest was ensured by sponsoring fund-raising groups. The Women’s Federation Grove, in Weott, is located a few miles north of the Park’s Visitors Center. Take a short walk through the towers to an all-purpose hangout area with medieval-length picnic tables, barbeque grills, a proper restroom, hiking trails and perhaps the single-best Eel River swimming hole for several zip codes in either direction. The Grove’s centerpiece is the Hearthstone, a massive four-sided fireplace chiseled with inspirational forest-related poetic texts that was designed by Julia Morgan, one of the architects of Hearst Castle. The whole area is vast, free, historic and yet intimate, with a nice wide beach swooping along a broad scenic bend in the river. Inexplicably, it seems to be off the general public’s radar–my Fourth of July there felt like a private party. Down a quiet little path not far from the Women’s Federation Grove you can see the rare albino redwood, known as a “ghost tree.” Only 50 or so of them exist in the world, and this one is a particularly revered specimen called the “Christmas Tree,” measuring about 30-feet tall, with waxy, white needles that feel plastic to the touch. It’s an odd, spectral life form, and from a distance looks photoshopped.

Considering the fragility of these ancient giants, barely preserved from–and still susceptible to–extermination by humans, the sight of this spectral tree inspires awe—at nature’s magnificence and at humankind’s destructive impulses. Go see these trees while you can.

LOSE YOURSELF Just over the mountains from the redwoods is the fabled Lost Coast—the only section of the gorgeous California coastline off the highway. The rocky stretch of coast in Humboldt and Mendocino counties was too rough for highway construction, so it remains remote and tourist-free, accessible only by

a semi-tamed dirt road. The scenery changes from the dappled sunlight of the giant trees to foggy hilltop meadows to the crashing shore, where herds of seals huddle on the rocks. A favorite hiking destination, the Lost Coast has no amenities, but you can camp. Google it.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

PHOTO BY DON FORTHUBER

PHOTO BY COURTESY HUMBOLDT COUNTY CVB

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Bring your BUDDY for 5 nights and enjoy FREE equipment rentals for two! Whether you ski or snowboard, gear up in style, and your rental equipment is ON US!

Why stay in a hotel when you can enjoy the spacious comforts of a vacation rental. Whether you prefer the action on Main Street or the ambiance of a mountain resort neighborhood, we have the perfect vacation rental for any size group or budget.

CALL TODAY: 866-741-2256. 5 Night Offer: Free equipment offer valid for 2 days for two guests (total 4 complimentary rentals) while supplies last. Offer good on new direct bookings only. May not be combined with other offers. Blackout dates: 12/18/15 – 1/2/16, 1/21/16 – 1/31/16 and 2/11/16 – 2/20/16. CALL TODAY: 866-741-2256. 7 Night Offer: Offer valid for 25 guest minimum. Property restrictions and minimum nights apply. Accommodations are based upon availability. Offer good on new direct bookings only. May not be combined with other offers. Blackout dates: 12/18/15 – 1/2/16, 1/21/16 – 1/31/16 and 2/11/16 – 2/20/16. CALL TODAY: 866-741-2256.

Nestled at the base of a 9,600 acre winter playground, Park City offers a great getaway for city dwellers and visitors to the area. Just 20 minutes from Salt Lake, our beautiful mountain community provides the ideal hub for your family, group or corporate gathering. Whether you prefer to pack your agenda full of outdoor adventures -alpine or nordic skiing, snowboarding, snowmobiling, heli-skiing, snowshoeing, or your tastes run more urban -- shopping, dining, nightlife and a visit to the spa, Park City offers an abundance of activities to thrill every traveler. Park City Lodging has been in business over 30 years. We are the local experts! Our destination specialists will assist you in selecting the perfect accommodation and itinerary. Our one-stop concierge can arrange your transportation, ensure your fridge is stocked and set you up with equipment rentals. Just ask, we are happy to help. Choose from cozy studios, comfy condos, spacious townhomes or luxurious private homes. Groups love our condo complexes that feature swimming pools, hot tubs and meeting rooms.

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Nestled in the Southwest corner of Idaho just minutes away from the State’s Capitol and the International airport of Boise, lies Caldwell and the Sunnyslope Wine Trail. Beautiful panoramic views of the Snake River Valley with scenic mountain backdrops and the majestic Snake River rambling through the heart of Wine Country paired with the copious agriculture crops of the Valley. Our Caldwell community provides the ideal hub for your family, group or corporate gathering. Whether you prefer to pack your agenda full of outdoor activities—hiking, biking, world class fishery, golfing, rafting, pick your own fruit or veggies, packing a picnic basket, relaxing at one of our many wineries. Or eat at one of our many foodie spots throughout the valley or just enjoying the sunshine on one of our wineries patio’s. The Sunnyslope/Caldwell area will give you that special quality of life you will never forget. Within the Sunnyslope Region is Ste. Chapelle Winery, Idaho’s oldest and largest winery. Ste. Chapelle Winery overlooks thousands of acres of fertile orchards and farmland in Southwestern Idaho. It is known as one of the local’s favorite destination for Sunday summer concerts and has long been the site of Idaho’s many wedding celebrations.

Weather comment? Hot Dry and Arid, all 4 seasons, long seasons, cool evenings, and long days of sunshine.

A city in transition becoming the Gathering Place for those staying close to this Agriculture bounty and soon to be hosting the West’s premier Indian Creek Square with multiple foodie choices, music and entertainment throughout all seasons. There are a number of Bed and Breakfast locations both along the wine trail and throughout the area. If you are visiting one of the many National parks in the area, Caldwell becomes the central point for starting.

For private aircraft, travel, the Caldwell Airport is a great option. With the lowest fueling costs in the region, zero landing fees, and a new airport terminal building, the Caldwell Airport is excited to greet you, care for your aircraft, and assist is securing your ground transportation to beautiful Sunnyslope. Driving time from Salt Lake City, UT is 5 hours, Portland OR 6.5 hours, Spokane WA, 6.5 hours, Tri CIty WA 4.5hrs, Reno NV 5.5 hours, Boise ID , 30 minutes.

Sunnyslope Wine Trail is home to 16 unique boutique wineries as well as the State’s largest winery.

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getawayparkcity.com It’s not a vacation club, timeshare, or hotel. It’s condominiums, town homes, and private residences available for nightly rentals. Stay for two nights or two weeks – whatever your vacation time allows! Wyndham Vacation Rentals is your source for nightly rentals in Park City. Rent a property just like you would a hotel, but enjoy the conveniences of home. All properties have a full kitchen and cookware; most have a washer and dryer and a private hot tub. Bring the whole family and spread out, take a couples trip, or plan a friends’ getaway. There’s plenty of room for everyone. With over 400 miles of trails in the Park City area, you can hike or bike from dawn until dusk. Grab a picnic and take in an outdoor concert. Forget cooking and dine at one of over 100 exquisite restaurants throughout the area. Visit the Olympic Park to ride the zipline or catch a Flying Ace All-Star performance. Shop at the Tanger Outlets or stroll Historic Main Street. Browse rentals online or call a local agent to find the vacation rental that meets your needs. Whether you need a one-bedroom condo within your budget or a six-bedroom luxury home with no expense spared, Wyndham Vacation Rentals has the perfect lodging in Park City for your trip.

It isn’t hard to find a reason to make the trip to Park City. It has cooler summer temperatures, fresh mountain air, and more than enough activities and events to keep you entertained. Save up to 25% on your stay this summer or fall! Use promo code SLMAG when you visit us online or call a local agent to find your perfect vacation rental.

Stop dreaming about your trip to Park City and start planning!

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Convention & Visitors Bureau Great journeys. Fascinating places. Endless trails.

Lodging rates are often the lowest prices of the year, You might be surprised to find making it an affordable family vacation. Hot Deals on lodging 100’s of miles of hiking trails in and fun can be found at the fall and groomed snowmobile www.bearlake.org trails in the winter. Our fresh air and

blue skies make fall and winter activities fun for the whole family!

The Bear Lake Valley turns into a winter wonderland from late November through March. The Caribou and Cache National Forests lie to the west of Bear Lake and boast over 350 miles of groomed snowmobile trails with no crowds and no fences. Come see for yourself why Bear Lake is everyone’s favorite family tradition. Bear Lake is known for its turquoise blue waters, raspberry shakes, and summertime fun, but have you ever visited during the fall and winter months?

Let’s start with the beautiful turning colors of fall. The Bear Lake Valley and surrounding canyon trails are ideal, complete with the most vibrant yellow, orange, and red leaves you’ll ever see. We have trails for every outdoors fanatic; from hiking to mountain biking to ATVing. Remember, your visit won’t be complete until you cast a reel and catch at least one of four endemic species, only found in Bear Lake. The serene views combined with crisp autumn air are a treat everyone deserves to enjoy. Off the trail you can seemingly ride forever in wide open places or climb the mountains for a spectacular view of Bear Lake and the surrounding hillsides. Follow the Beaver Creek trail to connect with Idaho’s trail system. With so many fun and exciting trails, it’s sure to be a trip you won’t forget!

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Celebrate the Romance of the Vineyards at our welcoming 80-room Victorian style hotel set in 21 acres of working vines. Adjacent to two wineries and a short drive from two dozen tasting rooms within 15 miles of the property, our boutique Inn is Colorado’s first wine-themed full service hotel. Sample Wine Country Inn’s private label wines made from grapes grown in our own vineyards. Enjoy signature cocktails and delicious small bites in our cozy Tapestry Lounge. Savor fresh local farm to table produce, including legendary Palisade peaches, and Colorado grown lamb, beef and trout prepared in the classical French style and paired with local, American or International wines in our elegant Caroline’s Restaurant. Rekindle that old romantic spark in our beautiful Inn. Nothing says “I love you” better than genuine pampering—and undivided attention.

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Crowded overlooks and difficult hikes aren’t the only way to see some of the best parts of Utah’s National Parks. You can see some of the most pristine parts of the parks from the rivers that run through them. The mighty Colorado River, running through Canyonlands National Park, is very well known (even notorious). There are also some other great whitewater rafting opportunities just 3 hours from Salt Lake City on the Green and Yampa Rivers, which run right through the heart of Dinosaur National Monument. Thanks to the management of the National Park Service, you can see these great landmarks in their primitive condition. With Sheri Griffith River Expeditions, you can see these great landmarks in comfort and without the crowds.

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Weaving five generations of Stringhams into Utah Woolen Mills.

PHOTO: AUSTEN DIAMOND

BY AUSTEN DIAMOND

B.J. Stringham hangs up the phone. Smiling wide, he walks past suits with labels that include Brioni, Canali, and Isaia—the best names in bespoke men’s fashion—and sits in a leather armchair in Utah Woolen Mills’ men’s showroom. He just sealed a deal to carry the limited fall line of Kiton, an Italian artisan couture that sets the standard for high-end suits. “No one can argue that there’s anything better than Kiton in men’s fashion,” says B.J., who is part of the fifth generation of Stringhams to work at— and own—Utah Woolen Mills. He points to several Kiton jackets already in stock—all priced around

Left, tailor Mirabeli Gildo makes adjustments. Bry Stringham, above, gives grandson Brandon a fitting.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

this is the place

$6,000—and says, “This level of sophistication is where [Utah Woolen Mills is] going. We want to be known for carrying the most premiere clothing in Utah, and the country.” Hung above him are glimpses into Utah Woolen Mills’ past, black-and-white photographs taken when the company was an actual textile manufacturer that also tailored custom-fitted suits, along with portraits of its master tailors. Today, the company employs one full-time tailor. The historical images juxtaposed with the modern fashion speaks to the company’s 110-year evolution. The Lloyd family founded Utah Woolen Mills in 1905 and Henry Stringham and his son Briant Sr.’s involvement began in the early 1920s. Briant Jr. bought the company outright in 1974 to run it as a family business. The name Utah Woolen Mills is misleading because decades have passed since the company manufactured woolen goods–it’s now a small, world-class

Anwar Ali tailors a suit. Left, workers in the mill that started it all.

specialty retailer in both men’s and women’s fashion. Though the store sits less than 70 feet from the original mill site, says Bry (Briant Jr. and B.J.’s grandfather), the legacy isn’t in the bricks and mortar. “Our history is us; it’s our people, and what we’ve done,” says Bry the third generation of Stringhams to operate the business. ”This is a family history, not the history of old buildings, machinery or a mill.” Each successor has created his distinct legacy. Briant Sr. pivoted the business into direct sales to the public of suits custom-tailored by the manufacturers— something unique for the times. During its peak years in the 1950s, Utah Woolen Mills employed more than 300 factory workers, plus 200 salespeople. “Local production and employing members of the community were paramount to what Briant Sr. believed in as a businessman,” B.J. says. The Stringhams catered to the whole community, selling suits to the ranch owners, and underwear, work shirts and trousers to the farmhands. Briant Sr. asked his son to run the retail store despite Bry having little retail experience. But Bry brought a cost-effectiveness that helped the company weather hard times, such as the boom of A store with timeless elegance synthetic materials, which undercut the more labor-intensive wool the company produced. The

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

this is the place

From left: B.J., Bry, Bart and Brandon Stringham

mill eventually closed in 1978. “I don’t know how we survived everything over the years. It gives me a headache to think about it,” says Bry, who bought out his uncles and cousins to become the proprietor of the company—which he has passed on to his son and grandsons. Bart, the fourth generation of Stringhams, created a niche for Utah Woolen Mills by carrying cutting-edge designers not found elsewhere in Utah, such as Oxxford and Brioni. “Bart’s vision was that we should be the best—not one of many—and that vision was way beyond mine,” Bry says. The next generation of Stringhams, B.J. and his brother

Brandon, continue to seek unique products for the store, to be dynamic and changing while also building upon a tradition of quality. “You can’t buy a 110-year reputation,” Bry says. No shortcuts. Just a family business doing right by its name and the products it sells. The lease for Utah Woolen Mill’s store has been signed for another eight decades and potentially several future generations of Stringhams. Utah Woolen Mills is located at 59 W. South Temple, Salt Lake City, 801-364-1851, UtahWoolenMills.com.

B.J. Stringham models a classic look.

Average price of a suit $1,600 $1,400 $1,200 $1,000 $800 -

PHOTOS: AUSTEN DIAMOND

$600 $400 $200 -

1905

1935

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2015

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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By Jaime Winston

Hashslinging Diva

faces

PHOTO ADAM FINKLE

Taking center stage at SLC’s Cytybyrd Cafe Liberty Valentine made her mark on Utah’s performing arts as a dancer and choreographer for dance company Ririe-Woodbury for seven years and for the past 15 years at SB Dance, an innovative arts group known for pushing the limits of creativity. But for the past four years, aside from occasional SB shows, Valentine’s graceful moves have been put to use in prepping and serving dishes as owner of Cytybyrd (formerly Washington Square Cafe) in the historic City and County Building. The café is known for its fresh food from Chef Steven T. Ball, who has a long history in culinary preparation and presentation in restaurants along with his own catering company. “You’re doing everything right in front of people. It’s very on-the-minute,” says Valentine, describing the restaurant’s choreography. “You really have to be on your feet.” Just like an SB Dance performance, Valentine’s cafe is filled with color and sound. Musicians play mellow tunes at lunch, and walls are decked with bright, vivid art by local painters. “The café deals with all the things that bring life to our city—food, the arts, interaction,” Valentine says. “There’s a lot of energy down here.” Cytybyrd serves breakfast and lunch and caters events. The space is also available for private parties. 450 S. 200 East, SLC, 801-535-6102 S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

faces

The Icing on the Cake

For Nancy Hedin, helping disadvantaged youth and seniors is a piece of cake.

Jocks teach business leaders how to huddle. Beth Levine, founder of Smart Mouth Communications, has over a decade coaching executives and politicians—Salt Lake City Mayor Ralph Becker included—how to tackle journalistic interviews, speeches, presentations and more. And she found one of her best training methods on sports’ sidelines. “In the last 10 years or so, I’ve had the good fortune of coaching some athletes, and it occurred to me that they are put at the microphone way more frequently than most executives,” says Levine, who lives in Salt Lake. “They make the perfect teachers for business leaders.” While preparing NBA players for interviews, she realized a typical season includes 82 games, which means at least 82 times top players must talk to the press. In her book, Jock Talk: 5 Communication Principles for Leaders as Exemplified by Legends of the Sports World, Levine uses the best (and worst) examples of sports speeches and interviews to illustrate and explain basic communication principles. A good example: Tennis player Andy Murray after losing the 2012 Wimbledon final. “He doesn’t say anything about losing; he just says how great it is to be supported by the fans,” Levine says. “He’s an example of being audience-centric.” A poor example: Michael Jordan’s 2009 Basketball Hall of Fame speech, in which he came off to many as egotistical, making snide comments about coaches and other players. “It’s not until the last minute or two that he looks at his notes and offers some nuggets of value,” she says. In the end, Jordan discusses what basketball truly means to him, takes a gracious tone and leaves with the quote “Limits, like fears, are often just an illusion.” Originally from Boston, Levine is also the creator of the SmartMouth Public Speaking Toolkit, an iPhone or iPad app that simplifies writing a speech.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

PHOTOS ADAM FINKLE. TOP LEFT: PHOTO DARRYL DOBSON

Put me in, Coach!

As a child, Nancy Hedin loved baking cakes with her mother, who knew how to frost perfect flower designs. Grown up, her brother asked her to bake his wedding cake, so she took classes on creating her own frosty flowers and fell in love with cake decorating. Now, she bakes and decorates cakes for Birthday Cakes 4 Free, a nonprofit with chapters across the country offering free birthday cakes for financially and socially disadvantaged youth and seniors. Hedin, who lives in Taylorsville, discovered the charity during the summer of 2014 while searching for a way to keep the cakes she honed her skills on from going to waste. “I obviously can’t keep eating them,” she says. “There wasn’t a local chapter, so I started one.” Her first donated cake was Minecraftthemed for a 12-year-old boy. “He had two younger siblings, and one of them was on a feeding tube, and Mom had to quit working,” Hedin says. Recently, Hedin connected with seven other bakers, from Riverton to Ogden, to provide free cakes across the Wasatch Front. When a referral for a cake comes in, Hedin and her team discuss who will bake and deliver it. “It’s just nice to go and make somebody’s day.” Know someone who needs a cake? Visit birthdaycakes4free.com.

faces

Play by Power Play

Adrian Denny is the Grizzlies’ dependable voice.

Like a cactus flower, professional hockey somehow thrives in Utah’s high desert. The Grizzlies’ survival in West Valley’s Maverik Center for 21 years is a big deal in minorleague hockey. Ask the Dayton Bombers, who made it to an 18th season before collapsing, or the Chicago Express, who survived only one. That staying power has rubbed off on the “Voice of the Grizzlies,” Adrian Denny, who has been the play-by-play announcer for over a decade and was honored for calling 500 games in a row in 2011. “I’m up to 750 or 800 now,” he says. We asked Denny for a play by play on his years calling the shots. Jaime Winston: What’s your secret to never missing a game? Adrian Denny: “As long as I’m not in a condition that would negatively affect the broadcast by me being there, like having an

extremely hoarse voice or something, I’ll be on the air. It would kill me to miss a game and not be at Maverik Center or not be with our staff on the road.” JW: How did you end up on the team? AD: “I was junior at the University of Utah in electronic journalism, and I did an internship here the same time I did one with KFAN radio, and they both took off into the same thing. I just finished my 13th year with the team, my 10th year doing play-byplay and my 12th year doing radio.” JW: How long have you followed the Grizz? AD: “I’ve followed the team since they’ve been here. At the end of the year, when I’m going over our record books, I recognize every single name and every single player. And I’ve heard every single person who’s broadcast a game.”

JW: What’s your favorite Grizzlies memory? AD: “In 2008, we went to triple overtime in the playoffs in Fresno and won. That same year, we went to the conference finals, and in one game we were down five to one in a series that was tied one to one. We scored six straight goals and won that game seven to five.” JW: Why should fans be psyched? AD: “We’ve had our two best winning percentages since 1999–2000 in the last two years. Our head coach Tim Branham is just fantastic. He gets guys to win, he gets guys to perform, he gets guys motivated. And our home record for the last two years under him has been as good as it’s ever been. Our guys put on a show.” Listen to Adrian Denny on 1320 AM KFAN or watch it on KMYU channel 12. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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BEEHIVE BUSINESS

THE STOCKIST

870 900 S, Salt Lake City, UT | (801) 532-3458

he Stockist isn’t just a specialty clothing shop for men and women, it’s a place for people to take fashion risks and grow. Located on 9th and 9th in Sugarhouse, The Stockist carries the latest style trends and treats everyone who walks through the door like family. “When we bring in a line, we want to know where it comes from and who makes it,” says owner Helen Wade. “We also want to get to know every client who walks through our doors so we can offer the most customized shopping experience in the valley.” After assessing customers’ individual needs, Helen and her team decided to do a full rebrand of The Stockist in 2014. “We moved locations and began working closely with clients to ensure we continued to grow. After rebranding, our clients have been able to see our vision come forth and know they are a part of our evolution as a business.”

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CANYON COVE PILATES

2258 Fort Union Blvd, Salt Lake City | (801) 301-3138

canyoncovepilates.net

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t Canyon Cove, not all Pilates is Pilates, sessions for a more established clientele with high-end expectations which can mean recovery and/or preventative rehab for any issue. Joseph Pilates (1880-1967) devoted his life to creating a unique and effective workout. When done with the original sequence and frequency, the benefits are nothing shy of Joe’s quotation: “after 10 sessions you’ll feel better, after 20 sessions, you’ll look better, after 30 sessions you’ll have a new body”. At Canyon Cove Pilates, Eveline Rosa offers small group mat classes and semiprivate reformer sessions. She learned from Romana Kryzanowka (1920-2013), who was the protégé of and taught with Pilates himself since age 16 and has continued his legend ever since. Unfortunately, many forms of Pilates have cropped up, but “…just because you’re doing a Pilates move, it does not mean you’re doing Pilates” Eveline Rosa claims. “I’m committed to offering my clients the personal attention they deserve to have the real Pilates experience by keeping them motivated while they’re enjoying the benefits of a leaner and healthier body in a short timeframe with as few as two visits per week”, she further explains.

NAME DROPPERS

tep into Name Droppers and you’ll feel as if you’ve entered a hi-end designer boutique in NYC or LA. Don’t be fooled by the beautiful interior, the bargains are there. Racks are full of clothing that is in like new condition and current, but priced at a fraction of it’s original retail price. Tiffany Colaizzi, owner of Name Droppers knows her clients well, so she is very selective as to what is accepted for her stores. She and her well trained staff are excellent at finding the perfect style and fit for each body type. Looking great and feeling comfortable in whatever you purchase is what’s most important to Tiffany. Name Droppers has been in business for 20 years and has 2 locations. The consigner list has grown to well over 15,000. With a complete line of women’s, men’s, designer bags, shoes, jewelry and other accessories, there is something for everyone, and if that’s not enough there is the Name Droppers Outlet store, on Parleys Way where discounts dive even lower. Tiffany knows everyone loves the thrill of the hunt, but she will help you experience, “The Joy of the Find”. 

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shopnamedroppers.com

Main Store

3355 Highland Dr, Salt Lake City, UT (801) 486-1128

Outlet Store

2350 Parleys Way (2100 South), Salt Lake City, UT (801) 474-1644

KIMI’S CHOP & OYSTER HOUSE 2155 S Highland Drive, Salt Lake City | (801) 946-2079

ho would have anticipated that turning 50 would be a real life changing event? Well let’s just say that for me it surely wasn’t the fact that my face started showing smile wrinkles, or that my waistline wasn’t 18 inches any longer! A series of huge events left me feeling depleted and depressed! I had lost what I valued most about myself; my courage, determination and fearlessness. Then one day I drove past this crazy awesome historical building in Sugarhouse! Friends of mine supported me at a pivotal moment in my life and have given me this opportunity to create the most elegant Fish & Seafood Restaurant in town, Kimi’s Chop & Oyster House. I have found ME again and I truly feel blessed for this new opportunity! Please Join Chef Matt and I for some tasty treats! Wishing EVERYONE happiness, good health and above all courage to love yourself ! Cheers! - kimi

www.kimishouse.com 

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ririewoodbury.com

RIRIE-WOODBURY DANCE CO.

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138 Broadway, Salt Lake City, UT | (801) 297-4241

ith the strength of its history, the vision of its founders, and the extraordinary ability of its management, staff, dancers and boards, Ririe-Woodbury Dance Company is a force for innovation in contemporary dance throughout the city—and world. Founded in Salt Lake City over 50 years ago by Shirley Ririe and Joan Woodbury, Ririe-Woodbury has challenged convention at every turn and set the bar for global dance excellence. Although the revered dance company receives international acclaim, the staff and dancers credit Salt Lake City as a main source of inspiration. “Salt Lake is experiencing a cultural reawakening,” says the company’s creative director Daniel Charon. “As the demographics of our city continue to grow and evolve, it allows my creative process to grow into new frontiers of consciousness and identity that our community hasn’t gotten the opportunity to witness. The city fuels our creative output and helps provide rich avenues for creative expression.”

CORBIN’S GRILLE

s a long-time executive chef and established entrepreneur, Enrique Yescas understands the ins and outs of the culinary business. You’re as likely to find him in the kitchen creating fusion cuisine as you are in the boardroom discussing ways he can revamp the way patrons see, taste and experience food. It’s no surprise, then, that Yescas recently begun a new appetizing venture: he’s changing the culinary game in Northern Utah with Corbin’s Grille. Although Corbin’s Grille has been around for a decade, Yescas Corporation, Brigham House LLC recently bought Corbins Grille and renovated the space to boost both the menu and entire dining experience. Step into the newly-renovated Corbin’s Grille and surprise your taste buds with a Yescas-stamped culinary fusion: a combination of modern western food—think steak and potatoes—with a subtle hint of Italian and French taste. Scallops and sea bass with squash puree? Check. Peruvian potatoes and steak? Check. Don’t keep your palette waiting. Saturday and Sunday brunch with live stations are coming in Fall! Visit Corbin’s Grille for an unforgettable meal. 

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corbinsgrille.com

748 Heritage Park Blvd, Layton (801) 825-2502

SPLENDOR BEAUTY

1635 Redstone Center Dr # 125, Park City, UT (435) 575-1800

hether you’re in the market for deluxe cosmetics, skincare, a unique gift or want a facial and lash extensions, Splendor Beauty Emporium is your one stop shop for all things beauty. Founded by Delilah Gervais in 2005, Splendor has become a local “beauty junky” retreat for men and women throughout the state. “I had a knack for beauty since a very young age, despite being raised by my father,” says Gervais. “After working for a Dermatologist I noticed the need for a close-knit beauty community where people can come to stock up on their favorite brands without the intimidation and aggressive sales tactics of a department store. If you’re a beauty junky, you can depend on Splendor to provide personalized service combined with the brands you know and trust. “We offer everything from makeup lessons to gift registry to facials and waxing”, says Gervais. “We want every client to feel like the best version of themselves after each visit.” 

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shopsplendor.com

APT 202 & SALON MC 955 E 900 S Salt Lake City, UT

early three years ago, Mark and Ashley Campagna turned their vision into a reality. They renovated an old bungalow on 9th and 9th in an effort to join forces and create an environment that their clients would enjoy. “Since we already shared so many customers, we thought it would be beneficial to bring all their styling needs to one location.” Although the two businesses run independently, they share a similar mission. Each has a passion for their work and providing their clients with exceptional service. Ashley runs Apt. 202 boutique and continues her commitment to bringing personal attention and styling to each customer that she helps. While Mark, with 15+ years of experience operates Salon MC, an inviting full-service salon for men and woman. “Our enthusiasm for the store, salon, and our customers continues to grow,” says Ashley. And it has. Both businesses are thriving thanks to Ashley and Mark’s shared vision. “We feel extremely lucky to have such wonderful clients who enjoy the spaces that we have created for them.”

apt202boutique.com

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on the table

Forage On Not a plant. Not an animal. The mysterious delicious mushroom is all around us. You just have to know where to look.

The gray skies of this late-August Saturday morning were part of a dismal routineâ&#x20AC;&#x201D;dense, moisture-filled clouds had stalled over the mountains of the High Uintas much of summer 2014, making it one of the wettest on record. The rain, however, did nothing to curb the giddy excitement building in the Francis Town Hall in Summit County. Those gathered with the Mushroom Society of Utah knew it was going to be an exceptional day for foraging wild mushrooms. The society was established decades ago to educate the community in mycology, the science of mushrooms.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

But the studentsâ&#x20AC;&#x2122; motivation is more down to earth: harvesting delicious varieties of mushrooms to eat. With 250 members, about 25 people usually show up for each of the several forage forays held throughout the year. The Fall Foray, annually held on the weekend before Labor Day, is the culmination of these foraging events, and attendance spikes to 75 to 150 people. During each day of the foray, individuals or groups led by experienced members head into the Uintas to harvest as wide a collection of mushrooms as possible for identification and education .The day of stooping over in the wet woods ends in a mushroom-filled family-style dinner on Saturday.

PHOTOS: AUSTEN DIAMOND

BY AUSTEN DIAMOND

on the table

The forests of Utahâ&#x20AC;&#x2122;s Uinta Mountains are connected by a vast network of mycelia, or mushrooms, many of which are edible. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

on the table

The Mushroom Society’s Fall Foray is a fun family learning excursion.

The Mushroom Society of Utah dates back to around 1950, shortly after Ardean Watts moved to Salt Lake City from rural Idaho. “I wanted to find some way to relate to the wildness around the city, without killing beasts,” says the 87-year-old now-retired University of Utah music professor. One late-summer day, Watts was hiking through the upper Weber Basin and came to a clearing. “There were uncountable mushrooms of unbelievable shapes and colors and I couldn’t identify a single one,” says Watts, now one of the area’s foremost experts on Utah mushrooms. Watts, like most society members, is self-taught. Watts joined the Native Plant Society of Utah, an organization that offers members hikes and educational opportunities to learn about rare and native plants. That was

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the seed–spore?–of the Mushroom Society Watts created 21 years ago to focus on guiding the public on where to go to learn mushroom identification.

More than Just Food

“The ecology of mushrooms is just a miraculous story,” Watts says, adding that it goes well beyond science, food or fun. It’s obvious that, for Watts, ‘shrooms are near-spiritual. Networks of mycelium are pervasive under the ground we walk upon everyday, yet unseen, slowly working their magic. Watts says that, save for a few palm trees, mushrooms have formed relationships with every species of tree that science knows of. Mushrooms are efficient at gathering water and help sustain trees during droughts; in return, trees give mushrooms carbon and sugars.

PHOTOS: AUSTEN DIAMOND

The Early Spores

on the table

EAT, BUT DON’T DRINK One Uinta Coprinus atramentarius is referred to as the “Mormon mushroom” by some society members, because it is edible, but if you drink any form of alcohol within approximately 48 hours before or after eating the mushroom, you will become violently ill, says Cannon.

Mushroom expert Don Johnston examines a spore

The Fall Foray is a combination of hiking and hide and seek.

“It’s still a matter of conjecture whether the mushroom or the plant came first,” Watts says, adding that scientists have dated mushrooms back 50 million years. “But if you were to take mushrooms out of the loop, trees would die–all of them. That link, to me, is just miraculous,” Watts says. “Mushrooms were never the end-all thing for me. I have always been far more interested in the whole ecology, the science and even the mystery around us.” Watts acknowledges that edible mushrooms are the usual entry point for students of mycology. But once the veil is lifted, there is a whole, beautiful world of science beyond tasty treats.

The Hunt

Showing up to the Fall Foray doesn’t mean that the Mushroom Society of Utah will reveal to any newbie the most fantastic

places to hunt. Members will, however, teach you how to make a best guess at where to hunt and help you identify the myriad mushrooms of the woods. On this particular brisk, cloudy August morning with the savviest and friendliest fungus community around, groups embarked on hunts with local experts. Don Johnston led one group out to a lower basin in the High Uintas. Generally, August is the best time of year to forage, but Johnston says that with enough practice out in the field, folks will learn what species will yield the best, and when, based on weather patterns and moisture. Johnston is the author of Utah Mushrooms, the only book of its kind in the state. It’s an ongoing work, and he adds to it each year. His book, as well as Colorado Mushrooms and the mushroom bible, Mushrooms Demystified, are great S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

Top Left: The day’s harvest is sorted after a day of foraging. Above and left: Mark Cannon, husband of Mushroom Society President Stephanie Cannon, examines a mushroom and helps a forager sort his finds.

resources, but can’t substitute for time in the field. During the hunt, the Society places emphasis on creating a collection, where the picker will grab several of a wide swath of mushrooms, so that he and the society can learn as much as possible. “When collecting for scientific study, foragers should pick two or three of each species in different stages of development, fully digging them out of the ground, and wrapping them up so they don’t touch other mushrooms or get damaged in transport,” Society President Stephanie Cannon says.

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The Analysis

A team of mushroom analysts, including Watts and Cannon’s husband, Mark, remain at the city hall during the Fall Foray to help foragers identify the genus and species of their harvest. Watts and company identify mushrooms if the forager is stumped. The city hall also is equipped with cleaning stations and rows of tables filled with plates of mushrooms, each labeled with pickers’ best guesses as to genus and species, as well as nearby foliage and the location where it was picked. It’s all set up to learn and to share.

on the table Mushroom hunting culminates in a fungal feast.

MUSHROOM SAFETY TIPS These guidelines apply to foraged and purchased mushrooms. If you can’t identify the mushroom, do not eat it. Don’t harvest mushrooms in hot weather. Do not keep mushrooms for more than three days. Keep mushrooms away from moisture. Do not store mushrooms in plastic bags, where condensation can form.

Foragers will use a key and books to help identify the genus, then use indicators such as the basic structure of the mushroom, if it has gills or spores, if the cap is thick or thin, and the smell and color. If you are having a hard time identifying them, don’t feel too down. “It takes years of diligent practice to readily identify these mushrooms,” Cannon says.

Cooking Your Crop

There are 50 known edible mushrooms in Utah—some of them obviously more delicious than others. The prized delicacies include varieties such as Boletus edulis,

chanterelles, morels, saffron milk cap and oyster mushrooms. It should go without saying that if you can’t identify the mushroom, do not eat it. After time is spent identifying the mushrooms at the foray, the experts present a few short lectures. Then the Society gathers for a family-style dinner, which, of course, includes some of what was harvested earlier that day. Mushrooms are as adaptable on the plate as they are plentiful in the woods. For more information about the Mushroom Society of Utah’s forays, how to join the society, and advice on harvesting and identification, visit UtahMushrooms.com

MUSHROOMS ON THE PLATE Not a plant, not an animal, mushrooms have some of the nutritional properties of both. They’re low in calories, low in sodium, have virtually no fat or cholesterol (until you saute them in butter). One cup of chopped mushrooms provides roughly 1 or 2 grams of protein. Mushrooms contain riboflavin and niacin– important vitamins for those who don’t get these from meat, and also provide selenium and potassium. They also contain vitamin D—the amount increases with exposure to sunlight. Culinarily, they add umami, providing a “meaty” heft to salads and vegetables–a bonus for meatless meals. Copper Onion serves a simple dish that makes a small supper: a stack of fried potato sticks piled with sauteed mushrooms and topped with an egg from Clifford Family Farm (left). 111 E. Broadway, Salt Lake City, 801-355-3282

Log Haven’s chef Dave Jones is a keen forager himself. His menu includes a meatless entree of roasted mushrooms, yuba noodles, arugula, walnut pesto, garlic, lemon olive oil and parmesan. 6451 Millcreek Canyon, SLC, 801-272-8255 Oasis Cafe, known for its clean approach to cuisine, offers wild mushroom strozzapreti with caramelized shallots, brussels sprouts, fresh thyme and parmesan. 151 S. 500 East, SLC, 801-322-0404 Provisions serves wood fire-roasted mushrooms seasoned with thyme and rosemary, topped with a “crispy” slow-fried egg and a drizzle of truffle oil. 3364 S. 2300 East, SLC, 801-410-4046 Finca’s Spanish-influenced asparagus salad comes with two mushroom preparations–pickled and fried–as well as a poached egg and Iberico lardo. 327 W. 200 South, SLC, 801-487-0699

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

fall

adventures for all

After the summer concerts are

over and before the winter powder falls, itâ&#x20AC;&#x2122;s the perfect time to get awayâ&#x20AC;&#x201D;with the family, with your buddies, with your heartthrob. These four destinations offer it all for your fall vacation.

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PHOTO: MIKE SAEMISCH

A fall drive through the Brianhead area.

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Brian Head, Utah Beat the heat at 10,000 feet BY JEREMY PUGH

Brian Head is a head scratcher for northern Utahns.

Biking and hiking amid fall’s splendor

Brian Head’s signature aspen stands begin turning into a vibrant display of flaxen and silver leaves in mid-September. Nearby Cedar Breaks National Monument has an annual festival dedicated to the display on Sept. 26 and 27 featuring ranger-led hikes and more. Brian Head (a town and a resort) is connected to a vast web of unsung hiking trails that crisscross the resort proper and lead into nearby Dixie National Forest. For the biker in your group, un-crowded paved roads and a collection of dedicated mountain-biking trails make it into a natural wonderland in which to spin wheels. Also, before Labor Day, the resort offers lift-served mountain

PHOTO: MIKE SAEMISCH

A ski resort in Southern Utah doesn’t sound right and located above Parowan and Cedar City, you just might blow by it on I-15 enroute to sunny St. George. Don’t. In the wintertime, it’s a hip little ski resort and in the summer and fall it’s a hidden gem at 10,000 feet, which makes it an oasis of cooler temperatures when Southern Utah is in the scorch season. A vast network of trails running through alpine meadows and its proximity to all the wonders of southern Utah make it a great base for exploring national monuments and parks or a destination unto itself, so close but still far from the madding crowds.

Grab a buddy and head for this wheeler’s paradise.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

biking for those who love low-effort, high-adrenaline downhill thrills. nps.gov

Not October, ‘Rocktober’

In the high mountains, the cooling temperatures of October come early and Brian Head serves up its annual Rocktoberfest in September, coinciding with the fall colors hitting their high-altitude peak. The two-day event (Sept. 19 and 20) features local beers, a cavalcade of rocking music, zip lines, a tubing hill (yes, sans-snow), a free-fall tower, bungee trampolines and more. And here’s a special treat: Brian Head’s owner, John Grissinger, is a Kansas City man who knows his barbecue. During the ski season, he serves up weekly feasts of ribs and chicken and he’ll be manning the smoker at the Last Chair Saloon during Rocktoberfest. www.brianhead.com/Rocktober-Fest

Bavarian charm

Georg and Stefanie Hartlmaier settled in Brian Head in 1964 fresh from the German Alps. Georg was a mountain man in the truly old world sense and he was among the small group who built Brian Head, by contributing his machinist skills to the construction of southern Utah’s first chairlift. The couple founded Georg’s Ski Shop at the resort base. It’s a Brian Head institution and much more than a mere ski shop. Georg passed away in 2008 but you’ll find Stefanie behind the counter along with her sons, Georg and Robby and daughter, Tatiana. The yodel-worthy, peaked structure has rooms for rent and all manner of Bavarian bric-a-brac, Brian Head souvenirs as well as bike rentals and, come fall, deals on last year’s ski gear as well as two generations of advice on exploring Brian Head in any season. 612 S. Highway 143, Brian Head, 435-677-2013, www.georgsskishop.com

Eat meat

PHOTO: CEDAR CITY-BRIANHEAD TOURISM BUREAU

Southern Utah has thus far resisted the onslaught of kale and quinoa coming from either coast. Dinner will be meat and lots of it, with a side of meat at Lenny’s Steakhouse, baked potato not optional. But steak done well is a rare thing and Lenny’s does a wonderful rib eye and a lovely

TIP: Many locals vamoose for the summer and fall and rent out their homes, condos and timeshares. Be sure to check for deals at the local broker site Lori’s Luxury Rentals at brianheadrentals.com and, of course, VRBO.

Who's this Brian Head guy?

Ha! Well there isn’t anyone named Brian Head in the town’s lore. The town and resort’s name comes from a Brian Head Peak, a mountain in Dixie National Forest.

filet. Do not, however, expect anything but an awkward experience with the wine list or corkage; Southern Utah servers still get the jitters when it comes to serving alcohol. Be be patient and hold their hand through the process. grandlodgebrianhead.com

Where to stay (and play)

Brian Head in the off-season is blessedly quiet. Its full-service hotel, the Grand Lodge, however, is the hub of activity. Locals (the town has a mere 110 year-round residents) gather convivially at the Lift Bar and Patio to enjoy the stunning views from the eponymous patio. The Grand Lodge also boasts a full-service spa and pool area complete with the plinky music, soft robes and essential oils that are de rigueur these days for a little self-love. 314 Hunter Ridge Dr., Brian Head, UT. 84719, 435677-9000, grandlodgebrianhead.com Opposite page: Mountain biking at Brian Head. Top: Spectacular fall colors on the hills. Left: Georg’s Ski Shop is an institution. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

An aerial view of Coeur d’Alene Resort

Panhandle Pleasure Coeur d’Alene, Idaho, is a couples’ paradise still largely unknown to the masses

Coeur d’Alene is for lovers.

BY DAN NAILEN

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Finally, are you looking for a couples getaway that offers plenty of options, but won’t break the bank? A calendar full of city-sponsored festivals, a slew of bed-and-breakfast options and plenty of free beachfront play areas make CdA an option for you, too.

A little background

Coeur d’Alene got its name from French-speaking fur traders in the 1800s. Impressed by the local tribe’s shrewd trading skills, the tribe was dubbed Coeur d’Alene, which means “heart of the awl,” as in, the natives were needlesharp hagglers. Now the name Coeur d’Alene is attached to not only the tribe, but the town originally known as Fort Sherman, the deep-blue lake and the national forest. An 11-hour drive from Salt Lake City makes Coeur d’Alene a little too far to drive for a weekend, but a 75-minute flight to nearby Spokane, Washington, leaves you a half-hour from Coeur d’Alene, with plenty of options to get there, from hotel shuttles to rental cars to Uber and local limousine services. At an elevation of just over 2,000 feet, fall temperatures are typically perfect.

PHOTO: QUICKSILVER STUDIOS

“Coeur d’Alene is for Lovers” T-shirts haven’t crept into any of the resort town’s tourist shops just yet, but it’s not hard to imagine some entrepreneurial local making a killing with such a thing. The mountain village of roughly 45,000 residents, tucked among lush forests and alongside the striking azure 25-mile-long Lake Coeur d’Alene, is an ideal getaway for Utah couples who want to feel like they really got away. Coeur d’Alene (pronounced core-da-Lane) is an artistically and luxury-inclined enclave in a part of the country, Idaho, often overlooked as a vacation destination. That’s a mistake, because the array of activities offers something for couples of all ages and inclinations. Are you a couple that believes sharing outdoors adventures fosters intimacy? Coeur d’Alene has all the hiking, biking, fishing and boating opportunities you can possibly cram into a weekend, with ample camping if romance is defined by sharing a tent or sleeping under the stars. Or do you thrive on sharing exquisite meals and holing up in an extravagant resort, where you can share a couples’ spa date or round of golf on a world-class course? Coeur d’Alene has you covered.

PHOTO: QUICKSILVER STUDIOS

Wine and steak at Beverly’s

Living large

The Coeur d’Alene Resort (cdaresort.com, 855-9997998) is the place to stay. Local developer Duane Hagadone has created a lakeside gem that offers every luxury one would expect at a four-star hotel, from multiple on-site eateries and lounges, to plush rooms with stunning views, to a golf course that will thrill the serious player with its velvety fairways, personal caddies, views of the lake on every hole and a famous floating green on No. 14 that requires a short boat ride to the putting surface. You can have an unforgettable experience without ever leaving the resort’s property.

The Cocktail Circuit

A trip to Idaho can be a joyful reminder that, well, you’re not in Utah anymore. Family-owned Coeur d’Alene Cellars (cdacellars.com, 3890 N. Shreiber Way) holds regular tasting hours. Coeur d’Alene’s home-grown distillery, Bardenay (bardenay.com, 208-765-1540, 1710 W. Riverstone Dr.) has a full restaurant along with cocktails made with its own run, vodka and gin. The wine cellar at Beverly’s (beverlyscda.com, 208-7633950) at Coeur d’Alene Resort boasts more than 14,000 bottles. Join a tour of the cellar each day at 4:30 pm, and sip a complimentary glass, or get a flight of hard-to-find wines at lunch or dinner. This being the Pacific Northwest–Coeur d’Alene is actually in the Pacific Time Zone–a stop at one of the local cideries or microbreweries is in order. Both Summit Cider (SummitCider.com) and North Idaho Cider (NorthIdahoCider.com) host tasting hours on weekends. For beer lovers, try a bite and a pint at Coeur d’Alene Brewing Company (208-664-2739, 209 E. Lakeside Ave.) or Slate Creek Brewing (slatecreekbrewing.com).

For a little cool jazz, some amazing wine options and a few dark, private corner booths, go to The Cellar (TheCellarCDA.com, 208-664-9463, 317 Sherman Ave.) Small plates range from escargot to wild Sockeye salmon cakes, and main dishes lean toward hearty steaks and seafood. For a more casual experience, Fire Artisan Pizza (FireArtisanPizza.com, 208-676-1743, 517 Sherman Ave.) has wood-fired pies ranging from traditional Italian flavors to more experimental stuff, such as a Thai pie that features sweet chili sauce, serrano chilies and roasted chicken. The best part? One pie is perfect sharing size.

Get Out

In the fall, the mild temperatures make hiking and biking the perfect way to get your blood flowing. Tubb’s Hill is a 165-acre natural area right in the heart of town, bordered by the lake on three sides. A two-mile interpretive trail takes you in a loop with some amazing views. It’s long enough to make you feel like you went hiking, but not so long it will wipe you out for the day. For biking partners, the Hiawatha Trail (RideTheHiawatha.com, 208-744-1301) is a must. This 15-mile ride starts about 50 miles east of Coeur d’Alene at Lookout Pass Ski & Recreation Area. Rentals are available at Lookout. You’ll go through tunnels and cross beautiful mountain passes. The best part? It’s all downhill.

Mark Your Calendar

Every Wednesday through September, the city hosts Live After Five (LiveAfter5CDA.com, 602 E. Sherman Ave.) parties featuring live bands, food trucks and carts from local restaurants, and local wineries, cideries and breweries. On Saturday, Oct. 17, the Coeur d’Alene Resort hosts its Ninth Annual GolftoberFest; players enjoy local microbrews and brats throughout the course.

TK Coeur d’Alene couple biking

Dinner for Two

Sherman Avenue in downtown Coeur d’Alene is like a small version of Park City’s Main Street, so some restaurant window-shopping will take you to the door of several romantic dining spots. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

North Cascades Relax and feed your head

Fun for the nature-nerd family.

BY GLEN WARCHOL & MARY BROWN MALOUF

Try these mountains. Misty and steep, heavily forested with old Douglas firs reaching heights of 200 feet and seemingly impenetrable, North Cascades National Park (nps.gov/ noca) is probably the least user-friendly of America’s national parks—there are no four-star restaurants, zip lines, few selfguided nature trails or ranger campfire talks and none of the resort and Disneyland-type attractions that dumbs down communing with Nature in other parks and mountain areas. This is more wilderness than Wasatch. The best vacation from a stressful job is to replace mundane cares with new ideas. Instead of trying to relax by blanking your brain, fill your head with something fascinating. Sometimes we forget that humans are designed to learn and how satisfying that can be. Hidden away in the upper Skagit River Valley is the Cascades Environmental Learning Center, (ncascades.org/discover/ncelc) a place that re-connects you with Nature by acquainting you with it. The Family Getaway program provides housing, meals and season-based nature educational programs for any size group. “The Getaways offer an outdoor adventure combined with learning the natural and cultural history of the Northern Cascades,” explains spokesman Christian Martin.

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North Cascades Environmental Learning Center The city of Seattle started tapping the Skagit (pronounced SKA-jit) River for power in the 1920s and built a series of dams—in 1930, the just-completed middle dam was the highest in the world. Today, Seattle City Light manages the dams which provide a quarter of Seattle’s electricity. As conservation concerns grew, the practice of mitigation evolved and in 1989, City Light formed a partnership with North Cascades Institute and the National Park Service to construct the North Cascades Environmental Learning Center–a model of how unlikely entities (a federal agency, a public utility and a nonprofit conservation organization) could work together to preserve wilderness. That’s the backstory. The result is a 16-building campus, a kind of camp where you can stay for a few days in a LEED-certified dorm, enjoy three locally sourced meals a day in the lakeside dining hall, research the area’s flora, fauna, culture and history in the library and learn about it first-hand from Institute naturalists, scientists and even artists.

Togetherness, with options

The Learning Center is suited for a multi-generational family vacation, with ADA-designated trails for those who

PHOTOS: NORTH CASCADES INSTITUTE LEARNING CENTER

need them, crafts, short hikes and storytelling for younger children as well as more challenging hikes and in-depth courses. “We’re seeing more and more grandparents with grandchildren,” says Martin. “Because it’s quite affordable, families spend their entire summer trip with us and sometimes take up a whole lodge. We encourage them to leave their camping gear at home and free up the time they usually spend cleaning camp and cooking for enjoying their time with each other. The accommodations are rustic, but comfortable.” Courses and experiences range from paddling a huge double canoe on Diablo Lake to studying wild edibles or local dragonflies in the center’s cheerfully lit labs. Learn to construct a cob oven, take photographs of the night sky or how wildfires shape a landscape. “Every activity has education woven into it,” Martin says. Split up according to your needs and interests, then come back together at mealtime to share what you’ve done and learned. If you’ve ever visited a national park and wondered how to get the kids interested in something beyond the ice cream and souvenir store, the learning center’s individualized courses—why does Diablo Lake have that incredible turquoise color, what senses come into play on a night hike or what is happening in nature right now—are a way for them to fully experience the wonders of the wild.

Making connections

For life-long Utahns, the center presents an extreme change in orientation. The northern Cascades get 200-plus inches of rainfall annually. Compare that to Canyonlands’ 5–8 inches. From lizards and arid red rock to newts and moss-covered ravines is a leap, but courses and experiences at the center offer understanding into the giant forces that shaped these areas so differently. One mountain’s top was under glacial ice, rounding it off. Another’s was an island and its peaks remain jagged. Looking at a glacier makes it easier to see how differently ice and water carve a landscape. Alders grow in a circle because they rooted in the decaying trunk of a huge Douglas fir. But the center also instructs visitors in the relationship between humans and the rest of nature. Hone your observational skills by drawing the landscape, or putting your thoughts about it into words.

Base Camp

North Cascades Environmental Learning Center offers courses and camps in a variety of formats for adults, children, families and students. For a first taste, sign up for Base Camp, a drop-in option available when the center isn’t fully booked with other camps and classes. “Base Camp is a flexible way to come to a national park and get an interpretive experience before you go in or when you come out,” Martin says. Base Camp includes lodging, three meals a day and activities. Rooms have two sets of bunks and gender-specific showers and toilets. Bring your own towels and bedding or pay a rental fee of $10 per person for provided linens. Sign up for activities with staff—they can help you find something geared to your specific interests—or head out on your own. Rates range from $150 for a private room to $290 for a foursome. Call 360-854-2599 or email nci@ncascades.org for details and a schedule. Opposite page: Mount Shuksan from Picture Lake. Images from top: The main building at The Learning Center; kids experience hands-on learning about dragonflies and reptiles. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

Ohana Means Family Disney’s Aulani Resort is a Hawaiian getaway that’s big on culture

Fun for the whole ohana.

BY JAIME WINSTON

Hawaii (resorts.disney.go.com/aulani-hawaii-resort), a family vacation means mom and dad sipping cocktails, while the youngsters play in a beach house made just for them and teens relax in their own spa. Later, the family gathers for ohana time at the beach, gazing at exotic fish while snorkeling or a yoga class. Aulani is Hawaiian for “messenger of the chief,” and here that message is Hawaiian culture. “Our Walt Disney imagineers went throughout the islands and spoke to cultural practitioners of all walks of life,” says Aulani’s Cultural Advisor, Kahulu De Santos, who makes certain the resort is continually inspired by Hawaiian culture, not a mockery of it. The result: Aulani has the world’s largest collection of Hawaiian contemporary art, pool lights align with constellations used in Polynesian navigation and parts of

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the building are shaped like native canoes. If you look up when you enter the lobby, you’ll see a 200-foot Hawaiian cultural mural by artist Martin Charlot.

Just for Kids

Still, Disney, at its corporate heart, is for children. Kids can search for Aulani’s 300 menehune figures (little magical and mischievous people of Hawaiian folklore) scattered around the resort—many hidden where only the shortest guests will find them—and learn about them on the Menehune Adventure Trail, an interactive, tablet-led tour. At the 5,200-square-foot Aunty’s Beach House, the kids play dress up, watch live performers, do crafts and more. “When I first walked into this house, I was like, ‘This is like Grandma’s house,” says Olivia Ho, youth activities manager.

PHOTOS COURTESY OF AULANI, A DISNEY RESORT & SPA

At Aulani, a Disney Resort & Spa in Ko Olina on O’ahu,

PHOTOS: COURTESY OF AULANI, A DISNEY RESORT & SPA

Adult Swim

Adults get similar treatment at an adult-only pool— complete with a poolside bar. “We have cultural experiences for them,” says Daniel Hee, family and adult program manager. “Ukulele class is probably one of the most popular.” Adults can also learn to hula dance and go stargazing. Also for the mature set is the Olelo Room, which offers cocktails and Hawaiian beers and 150 shadow boxes with intricate carvings and the Hawaiian word for the image inside. If that’s not enough vocabulary for you, bartenders tend to be native speakers.

With Your “Ohana”

Family activities are endless. A sample itinerary: Start the day with a beachside family yoga class. Head to Rainbow Reef, the resort’s private snorkeling lagoon, which doubles as an aquarium for those who would rather stay dry. Disney tried to recreate the look and feel of an actual Hawaiian reef by importing 49 species of native fish, including the Hawaiian state fish, humuhumunukunukuapua’a ( just humuhumu for short). In the evening, the family can attend the Starlit Hui, a colorful cultural show with fire and hula dancers, ukulele players and more.

Spa Day

Laniwai is the first spa created by Disney, offering 150 treatments in 15 treatment rooms and a salon. And, of course, massages—”a traditional type of Hawaiian massage,” says Brett Perkins, a graduate of the Utah College of Massage Therapy, who moved to Hawaii 11 years ago. “They say the technique actually speaks down to the bones of the individual.” Teens get their own fully appointed spa, Painted Sky, next door to Laniwai.

Dining

For the kids’ sake, go to the character buffet breakfast at Makahiki. Goofy (It’s Disney, after all) will likely interrupt your meal to give you a high five. ‘Ama‘Ama is the resort’s fine-dining restaurant. As Aulani receives many Japanese visitors, the Japanese breakfast is excellent. You’ll start your day with broiled catfish, poached egg, miso soup, steamed rice and dried seaweed. If you ask, pretty much every dish at Aulani can be made gluten-free, including Makahiki’s Mickey Mouse waffles. Across the street from the resort is Monkeypod (monkeypodkitchen.com), a brewpub known for fish tacos, where you’ll also find banh mi, pizzas and smoothies. And, of course, don’t leave Aulani without enjoying a shave ice on the beach.

Opposite page: Families can splash at Keiki Cove, the resort’s splash zone. Above left: Kids stay entertained at Aunty’s Beach House. Above right: Snorkeling at Rainbow Reef photo: Families hit the water off of Aulani’s beach.

Visit SLmag on Instagram @slmag to share your getaway pics for a chance to win $50 to Tuscany restaurant.

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PERSONAL

UP CLOSE SLCâ&#x20AC;&#x2122;s music scene has flourished in the last decade because of a few promoters who put quality before quantity. As a result, bands love to play here and fans get a front row seat, every show. BY JEREMY PUGH

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GHOST OF THE ZEPHYR

PHOTO ADAM FINKLE

hirty-eight years ago, Robert Plant’s howling vocals reached an audience of more than 77,000 when stadium rock supergroup Led Zeppelin’s fans overstuffed the Pontiac Silverdome. Early last summer, Plant’s voice seemed no less powerful when he brought his latest band to Salt Lake City’s Depot and played to a house of...1,200 people. And that’s why being a music lover in Salt Lake City in 2015 is the best thing ever. The city’s location—like a desert gas station—has always been a logical stop for bands crossing the country. Gotta take a break somewhere between Denver and the West Coast. Venues in SLC, except for USANA and Energy Solutions Arena, don’t necessarily bring in the big bucks for bands, but they are wonderfully personal, accessible spaces in which to play. And fans get to be a part of it here, to be insanely close to live music. Salt Lake has seen the likes of monster bands like Led Zeppelin, the Stones and U2, but it’s the little shows that make this a notable music town: Iron and Wine playing at Kilby Court before anyone had ever heard of them (or Jonathon Richman playing there Bad Brad Wheeler even after everyone had heard of him); David Byrne jerking around the stage at Red Butte on a summer night; Willie and the family serenading what was essentially a large picnic at Gallivan Plaza and Jason Isbell growing from the infamous Drive-By Truckers shows at the Zephyr into the earnest songwriter with a loyal Utah following. “Like do you even want to go to a stadium show anymore?” KRCL’s midday DJ Eugenie Hero Jaffe asks. “I mean we had Robert Plant at the Depot. You could just tell he’s having a great time. He told the crowd, ‘I feel like The three music masterminds we spoke to this this is the mid-’60s. I don’t want to be in a stadium, for this story all pointed it’s so much better to have you right here with me.’ That to the former Zephyr Club was so cool. I don’t want to go see Robert Plant on a as a touchstone for the jumbo screen. I want to see him right in front of me.” beginnings of the Salt Lake Music Scene. “There is so much more music being produced today Before it closed (in than back then,” says Jaffe. “Bands like Blitzen Trapper 2003) the Zephyr, which or My Morning Jacket, I think they’re the same caliber now sits empty on West as the Led Zepplins or Rolling Stones, really, but there’s Temple, was a seminal spot for music in Salt just so much more to choose from and our interests are Lake City in the ’90s. so diverse. Salt Lake really gets to benefit from that. Its stage saw a diverse Because of our size and location, we get these highrange of heavy hitters quality acts in these small venues.” from Morrissey to Widespread Panic. James Bad Brad Wheeler, musician and a music host at KRCL McMurtry recorded a live radio, says the city’s popularity among traveling album there in the club’s musicians is a combination of SLC being a convenient last days. stopover between Denver and the West Coast, great Landowner David Bernolfo petitioned the city venues and grateful Utah audiences. “The bands love the in 2008 to create a parking people here—they’re so enthusiastic,” Wheeler KRCL’s Eugenie lot where the former club says.“Probably because we’re 500 miles from a another Hero Jaffe sits but the site’s future remains uncertain. major city that has concerts.”

It took took people with vision to make these venues, a few folks who saw it coming, who realized that the old mode, the stadium mode, had burned out. And they set out to create places where small could thrive. Spaces where small didn’t have to feel second best, or half-assed, or well, small. Small could feel big, could feel special, insider-y and clubby. (And actually, big can seem small here, like when you pay $5 to hear Beck at Pioneer Park.) These are the guys behind The Depot, the small-ball players who run Urban Lounge and Kilby Court and the Triple-A folks at the State Room. Within this narrow bandwidth, this small hierarchy, we can find our music, like what we like and forgo the huge one-size-fits-all stadium shows. These shows belong to us. Let us introduce you to the men behind the curtain, the three promoters who have, perhaps more than anyone, made Salt Lake a great place to see music.

The Old Head

ROCK ’N’ ROLL’S GREEN ROOM Feeding Famous Faces

Red Iguana has been providing the fuel for touring rockers since the late Ramon Cardenas started dragging bands back to the restaurant for post-show parties. “My brother was very proud of our food,” says Lucy Cardenas. “He loved live music and was so outgoing. He’d befriend all the musicians and bring them back here. He loved to feed them and loved to cook for them and the word spread.” The walls of the original location on North Temple are filled with bric-a-brac from the bands who have dropped in. Autographed pictures of Carlos Santana, Los Lobos, ZZ Top, Alejandro Escovedo and many more adorn the walls that also host the late, great Ramon’s enshrined chef jacket. Ramon, Lucy says, became good friends especially with Los Lobos and Santana and if you look carefully at the “sacred wall” on the back of the main room, you’ll see graffiti from both groups on the bright green paint. In a 2003 performance in Deer Valley Los Lobos dedicated that night’s rendition of “La Bamba” to “Ramon from Red Iguana.” And the King of Rockabilly, Dave Gonzalez of The Paladins, spread Ramon’s ashes in The San Francisco Bay during a family ceremony in 2004. Lucy carries on Ramon’s legacy and famous faces continue to stop in, request the famous food backstage and even pull up in tour buses for road food. “Lady Gaga,” Lucy recalls. “She didn’t come in but that was a big to-go order. Ninety-six tacos.”

Dave McKay United Concerts The Depot and USANA

After 45 years in NYC, Denver and Salt Lake, Dave McKay knows rock ’n’ roll. In 1989, he arrived in Salt Lake to find a musical blank page. Listening to McKay talk is like auditing a survey course on rock ’n’ roll in SLC. He name-checks ParkWest, KJQ, The Zephyr and other bygone signifiers. “It was a great time for music,” McKay recalls. “We used to do shows at Saltair and those were some crazy nights. For some reason, Salt Lake City audiences really tagged onto that grunge scene. I think the everyone was tired of the hair bands and all that and this whole new energy and style coming out of Seattle was really embraced by Salt Lake youth.” Salt Lake he affectionately describes as a “truck stop” for bands. “It’s a good stop for a band, they can refuel and pick up a couple of bucks and move on,” he says. “But we have great crowds here and after bands play here once, they come back.” They return, McKay says, because audiences respond so well to performance. “For some reason Salt Lake audiences, I don’t know, are less jaded, more enthusiastic. Bands are often taken aback by the response they get here. It makes an impression.” McKay is the mastermind behind the Depot, United Concerts’ mid-size venue that is the biggest small venue in Salt Lake. Holding 1,200 fans, the place was designed to fill the niche between clubs like Urban Lounge and The State Room. It’s a general admission space that can hold 1,200 fans and it’s attracted the likes of Chrissie Hynde, Morrissey and Robert Plant. Hynde herself was a great example of why the Depot attracts big names. “Look at this place,” she gushed during her performance earlier this year. “Doesn’t it beat a big stadium?”

Dave McKay S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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The Curator

Chris Mautz

First Tracks Entertainment The State Room and O.P. Rockwell

Any discussion of the SLC music scene leads to Chris Mautz. The 44-year-old has been behind great shows here for nearly 20 years. He’s co-owner of the State Room and part-owner of O.P. Rockwell in Park City, and the approach he takes in making the music happen is at the heart of SLC’s less-is-more style of show. “It has to be about the fans’ experience,” Mautz believes. “Without giving people a way to connect and engage with the music, there is no show.” There are no gaudy beer signs or TV screens at The State Room. A riser of seats backs a decent-sized dance floor and all the focus is on the stage. The outside lobby is separated acoustically and physically from the performance space. Small touches like a coat check and mercifully priced drinks elevate the experience. And what you don’t see is what you hear: The State Room has a killer sound system and its acoustic design has musicians flocking to play there.

“You can have many different types of experiences here,” Mautz says. “You can hang out in the lobby and visit with friends, stand at the bar up top and take in the show, grab a seat or hit the dance floor and crank it. There are no barriers between you and the music and you can enjoy it however you like.” Mautz started in the biz in 1997 as a Red Butte Garden intern. But his tenacity, charm and smarts led him to where the action was at in the botanical garden—booking the shows in the amphitheater. As Red Butte shows grew, Mautz grew with them. He got to know bands, roadies, agents and managers, got to know music production and the hows and whys of what makes a good show. After nearly a decade, he started thinking about going out on his own. He and Darin Piccoli were bouncing ideas around over beers at the Bayou and saw the “for sale” sign on the former children’s theater across the street. “It had been closed for a while and there was a lot of work to be done but man, it was a pretty unique spot—so we went for it.” They took the theater’s bones and built The State Room with music in mind. And Mautz acknowledges some responsibility for making Salt Lake a great place to see music and for helping convince musicians that it’s a great place to play.

Chris Mautz

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Salt Lake City upped the Reagan-era ante with its extra sheen of squeaky clean Mormonism and bred an especially virulent antibody to the cultural vaccine: SLC Punk. “As an old guy I look back at the ’80s and I see why we were so pissed off,” says Jerry Liedtke. “Reagan was working with the Taliban, the CIA was working with Pablo Escobar, there was talk of a draft, Russia had nukes pointed at us. So we took a lot of drugs and there was a good amount of hooliganism, but here in Salt Lake it was different because you’d have these Mormon kids and straight-edgers, who didn’t do drugs, in the scene, too.” Now Liedtke, his wife Kestrel and their partner Robin Fairchild own Tin Angel Cafe. But he came up in the heat of the punk scene in SLC and ran with a punk crew called the “Fry Gods.” The music and mayhem was centered around a host of small and medium-sized ad hoc all-ages clubs like the Palladium, DV8, The Bar and Grill, Maxims and the Pompadour, to name a few. Ken Sanders’ Cosmic Aeroplane had grown out of the trippy-dippy ’70s and was the record store and head shop where Liedtke and his fellow skaters (disparagingly called “grommets”) gathered to hear about new shows and mingle with older “legit” punkers—“legit” because they were 21 and could buy beer. But the pinnacle of the scene was the Speedway Cafe, a truly subterranean venue buried underneath the viaduct at 500 South and 500 West. Liedtke’s punker cousin Paul Maritsas co-owned the Speedway with the aptly named metalhead Jay Speed, and Liedtke got the coveted job of running the beer room. “By then I was 21 years old and I basically had carte blanche,” Liedtke says. “The beer room was a great gig. You could BYOB into this room and we’d keep it cold for you and you could come in and drink it and go back out into the all-ages area.” Punk and hardcore legends like Black Flag, the Circle Jerks, The Stench, the Box Car Kids, GWAR and more sweated it out on the stage and Liedtke had a front row seat. The Speedway closed in the early ’90s and the building is home to a produce warehouse next to the Lewis Brothers Stages bus depot. “I really want to go in there,” Liedtke says. “I’d love to just look around. One time we all went down into the crawlspace and found all these horse head skulls. I wonder if they’re still there.”

PHOTO ADAM FINKLE

SLC PUNK

Urban Lounge’s Will Sartain, left, and Lance Saunders

“We’ve all benefited from the fact that Salt Lake is a logical place for a band to stop over and play a show,” he says. “But we’re leaving that stop-over mentality behind. We have interesting, eclectic venues. Bands are coming here because they want to, not because they have to.”

The Whiz Kid

Will Sartain

S&S Presents Venues: Kilby Court and Urban Lounge

In the before times, Will Sartain was just like us, a 16-year-old misfit, lurking in the back at the shows at Kilby Court. But unlike us, this former wallflower got into the fray, first helping Kilby become a strange incubator for a whole host of bands in the first decade of the 2000s. Now he’s one of SLC’s main promoters and a businessman who takes the business of music seriously. “It’s important to treat people well,” he says. “You can be a jerk once in this business and you’re done. So we understand how to treat the bands and to make things smooth and we want the same for the fans at our shows.”

Sartain and his partner Lance Saunders keep it going with its friendly vibe. Kilby Court personifies SLC style; many bands that count now as “big”—like Death Cab for Cutie or Iron and Wine—passed across its stage. These days, Sartain’s focus is on Urban Lounge. In the Salt Lake venue hierarchy Urban is the scruffy space with an eclectic lineup that runs the gamut from wizard rock death metal to indie singer-song writer types. It’s a standing venue with minimal seating, it’s loud and raucous, but there isn’t a bad spot in the house and you feel close, really close to the bands. “We’re often the spot for bands on the way up,” Sartain says. “We’re sort of the entry into the Salt Lake scene for so many artists. They come here and see how great our crowds are and a couple of years later they’re playing the Depot.” Social media, Sartain says, has changed the way music is promoted and how bands connect with their audience and, in a way, it makes his job easier. “It’s so influential for a band,” he says. “People are finding out about good bands faster and because of that there is more touring music than there was 10 years ago. It used to be you’d have these agents who would run marketing for a band, now it’s a guy with a laptop.” S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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PROVO’S MUSIC MECCA

BY CHARISSA CHE

The Moth and the Flame

he word’s out: Many of today’s biggest names in music are springing from Provo’s bohemian sidewalk cracks, thanks to its variety of hipsterfriendly venues and a supportive community. Utah’s third-largest city churns out young, major label-ready talent in genres ranging from punk to alt-rock to straight-up Top-40 pop. The following selection of acts gives an idea of the industry and maturity found in Provo’s musicians.

Provo’s top 3 acts on the verge: THE NEW ELECTRIC SOUND

The indie influences are apparent at first listen: choruses as swaggerlicious as Spoon’s, vocals as nonchalant as Julian Casablancas’ and riffs as gritty as The Black Keys. Throw in a dash of retro surf-rock and you’ll suddenly find yourself grooving circa the good ol’ days of American Bandstand.

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THE MOTH & THE FLAME (TMTF)

Hands together, TMTF is one of the most buzzed-about groups to have emerged from Utah. The alt-rock band composed of Brandon Robbins, Mark Garbett, Michael Goldman and Andrew Tolman now resides in L.A., and is signed to Elektra Records. Drummer Tolman (formerly of Imagine Dragons) describes their uncommonly heartfelt yet contemporary sound: “We like to use classic organic instruments and fuse them with new electronic instruments of today. A good example of this would be in our single, ‘Young & Unafraid.’” They are currently on a tour that will culminate in their second full-length LP. “We’ve been working on this upcoming album for a long time and we can’t wait to share it with everyone,” says Tolman.

PHOTO LEFT: PIPER FERGUSON, PHOTO RIGHT: ARASH ARMIN

The New Electic Sound

Scott Vance, Benjamin Zabriskie, Tony Carlson, Nigel Goodwin and newbie Colin Hatch met while attending BYU. The success of their 2012 debut launched them to Los Angeles. Fans nationwide are amped about their forthcoming album, due out within a year. “Our band mantra and overall attitude has always been to enjoy what we’re doing,” says Goodwin. “We want to be the band who is never too cool, because we’re not; none of us are cool. Maybe that’s what we have to contribute, showing other not-cool people that they can do whatever they want too.”

Visit SLmag.com for for more coverage of Provo’s bands.

Miles Out

RKDN

MILES OUT

PHOTO LEFT: STEVEN WOOD, PHOTO RIGHT: COURTESY OF MILES OUT

The five young guys (the eldest member is merely 22 years old) of pop-rock band Miles Out are in the midst of a transition from their previous moniker Ocean Commotion. “Stylistically, it’s a lot more vulnerable; more R&B and dance music,” says Taylor Bell (keyboard, backing vocals), comparing the band’s sound to other local bands. He says the band also made a decision to break away from “an established status quo” of avoiding swearing and potentially offensive lyrics within the Utah music scene. “At the end of the day, we’re trying to write music that gets to a lot of people, and pop music is a good category for that,” says guitarist Jaxon Garrick. “It’s kind of like Whitney Houston’s ‘I Wanna Dance with Somebody.’ That’s pop music, but it’s so poignant at the same time. That’s the beauty of pop music. A lot of different people can get a lot of different things out of it.”

Provo’s hotspot: VELOUR

Provo’s biggest success story, Imagine Dragons, got their first break at Velour Live Music Gallery, and the venue continues to be the launchpad for artists. “Everyone who frequents Velour has at least one show that has really pushed them to be better themselves. I know that’s true for us as a band,” says The New Electric Sound’s Nigel Goodwin. Founder and owner Corey Fox had been a vet of the local scene for 15 years when Velour opened in 2005. His praises continue to be sung. “He’s been a mentor to us from the beginning,” says Andrew Tolman of The Moth and the Flame. “We’ve toured all over the US and Europe and have yet to find a venue with the same type of mood.” As important as showcasing new talent, Velour allows

bands to grow as musicians. “The team let us play really sucky music as teenagers on their stage so we could refine ourselves as artists,” says Matt Orr, lead singer of RKDN, a rising band from Provo. “If we didn’t have that experience we wouldn’t be in love with music at all.” 135 N. University, Provo, 801-818-2263, velourlive.com

Other anchors on the scene: ABG’S BAR

Formally called A. Beuford Gifford’s Libation Emporium, this dive bar hosts live music on Fridays; this past year has seen performances by Orem’s The Cold Year, Provo’s Mortigi Tempo and Chicago rock group The Dead Woods. 190 W. Center St., Provo, 801-373-1200, abgsbar.com

THE WALL

The Wall is located in the bottom floor of the Wilkinson Center on BYU’s campus and primarily serves the student community. The lounge/restaurant hosts bands, comedy groups, clubs and dances. Music events include open mics and Tuesday night solo competitions. Orem alt-pop band Foreign Figures is one of the latest big name acts to have graced their stage. 1151 Wilkinson Student Center, Provo, 801-422-4470, thewall.byu.edu

GEZZO HALL

Provo’s newest and biggest music venue held its opening show in April, and is quickly becoming the go-to spot for big-name local bands such as Shrink the Giant, Cotton Bones and The Zero Summers. The 1,000-seat capacity space welcomed everything from indie music to bluegrass to neo-folk at their first-ever Spring Acoustic Music Festival. 490 N. Freedom Blvd., Provo, 406-468-5250, gezzohall. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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FEEL GOOD FASHION

From head to toe, you want to look like who you are. Funny how the same things that are good for you, look good on you–fresh, natural, organic and easy. That’s whole style. PHOTOGRAPHY BT ADAM FINKLE PHOTOGRAPHED AT WHOLE FOODS MARKET, DRAPER

Harlyn Black & white polka dot jumpsuit, $125 Mary Jane’s, Park City; Twin Bag Mini, $1,090 Porsche Design, City Creek; Black Platform Sandal, $195 Jessica Simpson; Bib beaded necklace, $28 Koo de Ker; Roberto Coin 18K gold and amethyst ring, $4,900

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Fresh.

â&#x20AC;&#x153;Organic growers cannot force ripen produce, so when consumers see those items at Whole Foods, they know the product is at its culinary peak,â&#x20AC;? says Lydia Martinez , team member at Whole Foods Draper. French Connection Sunlight Dress, $188 APT 202; Twin bag, $1,950 Porsche Design, City Creek; Cat Eye Spitfire Sunglasses, $126 Chalk Garden, City Creek; Sterling silver, gold and gemstone bangles, ranging from $1950-$6400; Sterling silver blue topaz and blue sapphire ring $2150; Sterling silver, hematite and green onyx necklace, $825; Sterling silver box chain necklace, $450, All styles by David Yurman at OC Tanner Jewelers

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Organic.

â&#x20AC;&#x153;The Responsibly Grown rating system tags farmers as Good, Better, or Best based on sustainable farming practices,â&#x20AC;? says Martinez. Lauren Moffatt Polka dot dress, $199.99 Koo De Ker; Twin bag Mimi, $ 1,090 Porsche Design, City Creek; Retro sunglasses $126, Chalk Garden City Creek; Nude Platform sandal, $118 Michael Kors; John Hardy sterling silver and black enamel large cuff $3,100; John Hardy sterling silver and enamel slim cuffs in white or orange enamel, $845; John Hardy sterling silver and white enamel dome ring, $425; David Yurman sterling silver and moonstone with diamond halo ring, $1,750, OC Tanner Jewelers

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Cool.

Whole Foods Market in Utah partners with over 80 local food producers and farmers, according to Martinez. Rachel Zoe black dress with chain, $355, Chalk Garden, City Creek; Cosmo Pony bag, $ 2,700 Porsche Design, City Creek; John Hardy sterling silver and black enamel large cuffs, $3,100 ea.; David Yurman sterling silver and black onyx bangle $1,100; David Yurman sterling silver bangle, $1,200; David Yurman sterling silver and moonstone with diamond halo ring, $1,750, OC Tanner Jewelers

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Easy.

“Utah based non-profits can contact the marketing director at every store to find out how they give back to the Utah community,” says Martinez. Collective berry dress, $260 APT 202; The Sway bondi studded leather jacket, $900 Farasha Boutique, Park City; Cosmo pony bag, $2,700 Porsche Design, City Creek; White and Zebra pumps, $ 110 Joe’s; David Yurman sterling silver link necklace, $1,250; David Yurman sterling silver and white ceramic link necklace, OC Tanner $1,450; Pomellato 18k rose gold and colored stone rings, ranging from $2500-$5800 OC Tanner Jewelers

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Natural.

The Whole Story

Whole Foods Market started as a small, organic foods store among many others in Austin, Texas. Tthe idea was that the world could be a better place if people paid more attention to what they eat. Thirty-five years later, that idea has caught on around the world. Produce at Whole Foods Market is a visual feast of shapes and colors thanks to buyers across the country who maintain relationships with local growers and field inspectors who seek out the best of the best, as much of it as possible organic and all labeled with its origin. Seafood is selected with sustainability in mind and is fully traceable from water to store. Meat is raised abiding by strict animal welfare standards, without hormones or antibiotics. A selection of breads are baked in-store. Each store has its own outreach programs and events calendar tailored to its community. “America’s Healthiest Grocery Store” now has more than 410 locations, each one slightly different according to its neighborhood, but every one stocking the finest natural, organic and sustainably raised foods available. There are five Whole Foods Market stores in Utah–the newest, in Draper, is where we photographed this fashion shoot. Art Direction: Scott Cullins Wardrobe Styling: Vanessa Di Palma Wright, Farasha Hair & Makeup: Flavia Carolina of Versa Artistry Model: Maya Gade Location: Photographed at Whole Foods, Draper, UT

According to Whole Foods Market, all their beef, chicken, pork, and turkey come from producers who have achieved certification in a 5-Step Animal Welfare Rating developed by Global Animal Partnership dedicated to improving the lives of farm animals. Military jacket, $39.99 Koo De Ker; Current/Elliot Khaki pants, $235 Mary Jane’s; Twin bag Pom, $1,950 Porsche Design; Embrazio Belt, $105 Mary Jane’s; Gold Ring, Armenta OC Tanner Jewelers; Chain Cuffs, $62, Apt. 202; Sunnies, Koo de Ker; Stacked gold necklaces, $145 APT202

Visit SLmag.com for a web-exclusive look at this fashion shoot. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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onthetown

A collection of photos from local events covered in detail on slmag.com

2015 Tastemakers

May 28â&#x20AC;&#x201C;29, Gallivan Center/Salt Lake City, Photos by Shauna Raso and Erin West 1 Avenues Proper dishes food for guests at Tastemakers, Salt Lake magazineâ&#x20AC;&#x2122;s food- and wine-tasting event. Guests enjoyed food from many Utah restaurants at the Gallivan Center, along with a culinary stroll of downtown Salt Lake City. 2 Parinaz Samimi, Robyn Cohen, Todd Cohen 3 Heidi Wood, Trapper Roderick 4 Marie Sant, Ali Sumsion, Lynn Manning 5 Michelle Taggart, Mckenna McQuarrie, Carly Figueroa, Ami Miyatake, Kori Laurel, Jess Taverna 6 Emily Boman, Sammi Branch and Ashley Chapman strike a pose by an Audi from Audi Salt Lake City. 6

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onthetown

Bike Prom 2015

May 30 , Pierpont Place, Photos by Erin West 1 Ryan Buerkle and Becky Williams share a kiss before SLC Bicycle Collectiveâ&#x20AC;&#x2122;s Bike Prom. The evening began with a pre-prom bike ride from Liberty Park, followed by a night of bikes, dancing, drinks and fun at Pierpont Place. 2 Megan West 3 Guests take a ride before the prom. 4 Darius Wilsey 5 Becky Tutka, Matthew Melville, Channing Adler 6 Dana Robison, Dave Borba

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onthetown 1

Beer & Ballet

April 9, Capitol Theatre, Photos by Bryan Pearson 1 Ballet West dancers take the stage for an exclusive performance, following a night of craft beer from Epic Brewing and appetizers. 2 Amanda Berndt, Mara Graeme, Tami Hansen 3 JD Crossett, Pascale De Rozario 4 Carolyn Stephens, David Eckhoff, Dan Eicher, Melanie Sparr 5 Scott Halliday, Carrie Lundberg, Carol Baer

Provo 2015 HELP International World Cup April 11 , Rock Canyon Park, Photos by Bryan Pearson

6 HELP International, a locally established nonprofit working to fight global poverty through sustainable development programs, hosted the Provo 2015 HELP International World Cup, featuring 32 soccer teams. Brayden Martin, Trevor Reeder, Russell Doria, Michael Kelly and Payton Holt take a break from playing to pose for the camera. 7 Sam Melo, Facundo Soto, Gui Leme, Jonathan Caparelli 8 Jamison Walker, Christian Sanders, Toni Niccoli 9 Brooke Murphy, Brittany Moulton 3

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PARK CITY

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Whatâ&#x20AC;&#x2122;s

Shaking in Park City?

GOING FOR THE GREEN: Casey Metzger, owner of Top Shelf Bartending Services

Can a clean PC win $5 million?

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

CONTENTS 127 HIGH PROFILE Dr. Max Testa helps pro cyclists and weekend warriors reach new levels.

130 5 QUESTIONS Abby McNulty, executive director of Park City Education Foundation, raises the bar for Park City’s public schools.

132 ARTS & ENTERTAINMENT Miner’s Day events, Thriller at the Egyptian, big runs, bike races and Halloween with your mutt

137 FACES High West’s lead distiller, Kimball Art Center’s photography guru and other locals you oughta know

141 WHAT’S UP Park City steps up in sustainability for a shot at a $5 million energy prize.

144 HIGH BIZ One-stop shop for anglers

146 OUTSIDE The sharing economy hits the outdoors market.

147 THE LOOK Grace Clothiers blends fashion with function.

148 HOME A stunning 1880 Victorian farmhouse in Heber

150 ON THE TOWN Photos from local galas, festivals and more

154 PLAY DATE On horseback at Red Ledges

156 DINING Twelve days of dining, plus three pubs you have to try

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HEAD IN THE CLOUDS

AUTUMN ALOFT FESTIVAL RETURNS TO PARK CITY / TONY GILL

EARLY FALL MORNINGS and clear skies are accompanied by a familiar sight in Park City: hot air balloons floating gracefully above the ridge line in the still morning air. With many passionate balloonists and a stunning natural backdrop, it’s no surprise Park City is home to the internationally known Autumn

Aloft balloon festival. Balloon pilots come from around the world to participate in the one-of-a-kind event, and you can get up close to see this year’s festival launch at 7 a.m. on Saturday, Sept. 19 and Sunday, Sept. 20. Then join in the fun at the Main Street Glow, which kicks off 8:30 p.m. on Saturday night.

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FIND US ONLINE: PARKCITYLIFEMAG.COM GO ONLINE FOR MORE ON PARK CITY NEWS, EVENTS AND REVIEWS.

Pet Costume Contest

Park City goes to the dogs on Halloween (page 133), but dressing up for the spooky season shouldn’t be a right reserved exclusively for humans and canines.

What’s the Story?

Vanessa Conabee and Tony Gill, writers of Park City Life, keep readers up to date on the city’s arts, food, fashion and news. Read their latest stories at ParkCityLifemag.com

Dress your pet, no matter the species, in a costume and share your photos with us on Instagram @pclifemag, using hashtag #PCLifeHalloween. Just for sharing your Halloween pet photos with us, you’ll be entered to win $50 to the Egyptian Theatre on Historic Main Street.

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PARKCITYLIFE / Editor’s Letter THE BEST OF LIFE AT ALTITUDE

PRESIDENT/PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf EDITOR

Vanessa Conabee MANAGING EDITOR

Glen Warchol ASSOCIATE EDITOR

Tony Gill COPY EDITOR

Dan Nailen CREATIVE DIRECTOR

Scott Cullins ART DIRECTOR

Jeanine Miller DESIGNERS

Jarom West STAFF PHOTOGRAPHER

Adam Finkle CONTRIBUTING PHOTOGRAPHERS

Michael Flaherty Photography, Shauna Raso, Erin West, Claire Wiley ART DEPARTMENT INTERNS

Jaimee Anderson, Marnie Weintz DIRECTOR OF OPERATIONS

Damon Shorter

BACK TO BUSINESS The beginning of fall isn’t just about getting back to school, but in some regard, getting back to the urgency of the rest of the calendar year; a shift from the pleasure of letting things go during the summer to a rekindling of ideas and activity brought on by cooling temperatures. After all, winter will soon be here. Our September/October issue highlights individuals who have sharpened their skills to take the ordinary into the realm of extraordinary. Associate Editor Tony Gill brings us behind-the-scenes of procycling with Dr. Max Testa, Chief Medical Officer for the BMC team (High Profile, page 127). Summit County Sustainability Coordinator Lisa Yoder and Park City’s Environmental Project Manager Matt Abbott are making enormous strides in sustainability—read about the wildly successful LED Switch, a program that might just earn Park City Georgetown University’s coveted $5 million energy prize (What’s Up, page 141). Online outdoor equipment rental Gearlope crafts a community for local outdoor enthusiasts, (page 146) while Park City Education Foundation Director Abby McNulty builds excellence in education (Five Questions, page 130). After reading about these high achievers, take a break with a preview of Ritual Chocolate (Dining, page 156) or consider booking a horseback ride through the sagebrush hills and sandstone buttes of Red Ledges (PlayDate, page 152), an untethered getaway that connects you to the land and restores peace of mind. In that spirit, happy fall!

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PARKCITYLIFE / High Profile

LEADING THE PACK

DR. MAX TESTA, SPORTS MEDICINE PHYSICIAN AND PROFESSIONAL CYCLING COACH, TALKS ABOUT TRAINING THE WORLD’S BEST AND WEEKEND WARRIORS / BY TONY GILL

THOSE CYCLISTS leading the peloton at the Tour de France didn’t get there alone. People behind them (figuratively—not the ones with the exhausted aerobic capacities) work hard to help riders reach the top. Dr. Massimo (“Max”) Testa, a sports-medicine physician in Park City, has worked to optimize athletic performance for some of the world’s most accomplished riders, including Tour of Utah Winner Levi Leipheimer, Tour de France Winner Cadel Evans and, controversially, the infamous Lance Armstrong. The New York Times reported that Testa acknowledged giving his riders the instructions to use performance-enhancing EPO, but never administered drugs. But he has declined to discuss any of the cyclists whom he treated, citing patient-doctor confidentiality.

Testa found his way into the cycling world during medical school when was awarded a grant from the Italian Minister of Health to study the profile of professional cyclists. “These athletes raced over 100 days and covered 30,000 miles a year, which increased the risk of certain medical conditions,” Testa says. “I became familiar with the sport and found an interest in the performance side. In 1985 the first American team, 7-Eleven, came to race in Europe, and I was the team doctor.” Interestingly, it was one of Testa’s first athletes on the 7-Eleven team who led Testa to Park City. Eric Heiden of Olympic Speed Skating fame was a professor of orthopedics at UC Davis. “Dr. Heiden invited me to study performance, focusing on endurance sports. He was well connected with USA Skating, and I helped him out with the performance team for the Olympics in 2002 and 2006,” Testa says. “I started to really enjoy coming to Utah to help with the speed skaters, and I thought it was a good place for the family, living somewhere you can enjoy the outdoors. I joined Intermountain [Health Care], and now I’m at the Park City Medical Center.” Testa remains entrenched in the cycling world, working alongside top professionals and weekend warriors. “I started with the BMC Team in 2007 with the goal to develop young Swiss and American riders. In 2010 we signed Cadel Evans, became a pro team and eventually won the Tour de France in 2011. I work on the medical side and the performance side, and I do very much the same kind of thing with clients at Max Testa Training. You create an individualized plan and look at the profile of the athlete. All of us have an athlete inside and we rarely get to utilize it to the fullest extent. You want to see how you can improve but also keep an eye on health.” After the Armstrong and other high-profile doping scandals, professional cyclists understandably face skepticism with each victory, but Testa believes it’s time to regain trust in our fallen idols. “We went through some dark years in the ’90s, but I think cycling has made a bigger effort than any other sport. Now we have the biological passport, where we monitor the athletes’ blood multiple times during the year to look at trends. In the last few years we’ve had cyclists disqualified even if they’ve never tested positive for doping just because of abnormal changes. The percentage will never be zero, and there will always be someone that takes a risk. But with everything that’s been put in place, it’s getting more difficult to cheat.”

Max Testa and cyclist wife Julie

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PHOTO ADAM FINKLE

“All of us have an athlete inside and we rarely get to utilize it to the fullest extent.”

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Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each oﬃce is independently owned and operated.

PARKCITYLIFE / 5 Questions 1 HOW HAS THE FOUNDATION CHANGED SINCE YOU STARTED?

AM: My start at the Ed Foundation coincided with the economic downturn. Before then, the Education Foundation had a great deal of support from local developers, and when that business disappeared we really had to focus on creating an organization that drew strength from many rather than a few. Today, we’ve grown considerably, and our focus is more on being a significant partner to the school district and community to provide the education we want to see for our kids. Many of PCEF’s high-impact programs grew from ideas generated by Park City teachers and administrators. 2 HOW DO YOU GET AND KEEP PEOPLE ENGAGED?

AM: It’s really about getting our message out to new families moving into the district. We’re lucky because the majority of families moving here really value education and become good donors and volunteers. 3 WHAT PROGRAMS ARE YOU PERSONALLY MOST EXCITED ABOUT?

AM: I was an art studies major in college, so I really love our art programs. If we didn’t fund art it wouldn’t be here. Elementary Visual Arts is a program that places art specialists in the elementary schools. You can’t ever fail in art, and it builds confidence and creativity and encourages exploration. Out of all our programs, this one personally is very fulfilling. 4 WHAT IS SOMETHING UNEXPECTED THAT PEOPLE MIGHT NOT KNOW ABOUT YOU?

MAKING THE GRADE

Abby McNulty puts Park City’s public schools first. by Vanessa Conabee

AM: I’m having a great time coaching my son’s soccer team, which is surprising to me because although I played in high school, I haven’t done it in a thousand years and was a little intimidated when I started.

A NATIVE of Washington, D.C., Abby McNulty attended Bowdoin College and earned

5 WHAT ARE YOUR GOALS FOR THE FUTURE?

a masters in public administration from Columbia University’s School of International and Public Affairs before settling in Park City, the site of family ski vacations for 20-plus years. Since its inception in 2007, the Park City Education Foundation has grown from providing $28,000 for an after-school program at McPolin Elementary to partnering with the school district to invest more than $1 million annually in over 70 programs. Next May, McNulty, the foundation’s executive director, says it will hosts its 7th annual Running with Ed, a relay featuring teams of five in a a 38mile, 10-leg race, in hopes of raising $250,000 for Park City schools.

AM: We want to be a model for investing in education. Public education systems often struggle with financial and community support, and I hate to see that happen because public education is the great equalizer for our society. The more communities, corporations and individuals that invest in public schools to support a high-quality education to all students, the better we are.

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PARKCITYLIFE / Arts & Entertainment The annual Mucking and Drilling Competition BELOW: Running of the Balls on Main Street

DIGGING DEEP

WE DO THINGS a little differently in Park City, which is why it’s no surprise that not even a revered national holiday like Labor Day is immune to a local twist. Parkites take the first Monday of September as an opportunity to celebrate the mining heritage that catalyzed growth into the community that’s here today. Park City is inextricably tied to its hard-rock roots—some of the first ski lifts used on Treasure Mountain were vestiges from the mining days—and the town’s population is proud to carry that legacy. The Park City Rotary Club works hard to create a full schedule of events, and you’ll find no shortage of activities to fill your day off work. Miner’s Day, Sept. 7, kicks off early with a 7:45 a.m. pancake breakfast at City Park. If you’d rather start your day with a bit of exercise before an afternoon of decadence,

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Park City Running Company is presenting the Funky 5K/10K run at 8 a.m. Up next is perhaps the most anticipated show of all, the World Famous Running of the Balls. You can adopt a golf ball for $5, or five for $20, and at precisely 10:45 a.m., they will be

released in a chaotic hail down Main Street. Prizes will be awarded to those with the first few balls through the finishing chute. The Miner’s Day Parade immediately follows the frenetic avalanche of golf balls before things move to City Park. There, attendees can enjoy a great BBQ lunch, and music throughout the day at the City Park Stage. Things get historical at 2 p.m. with the annual Mucking and Drilling Competition. This battle of old-school mining skill pits young, brash up-and-comers against true Park City mining veterans. Spoiler alert: The real miners almost invariably take the top spot. There’s plenty more to suit any inclination, including a Skateboard Pro Bowl Jam and Kids Races, but it’s the way Parkites admire their town and its history that make Miner’s Day incredible.

PHOTOS COURTESY OF PARK CITY ROTARY CLUB

CELEBRATING PARK CITY’S MINING HERITAGE / TONY GILL

PHOTO COURTESY OF ODYSSEY DANCE THEATRE

Ghouls and slashers take the stage at Odyssey Dance Theatre’s Thriller.

Ghouls and Grins Odyssey Dance Theatre’s Thriller returns to Park City / Tony Gill The Egyptian Theatre is once again home to one of Park City’s mosthallowed Halloween traditions, Thriller. The Odyssey Dance Theatre production is playing Thursday through Sunday evenings from Sept. 25 to Oct. 11, so there are plenty of opportunities for you to catch the frightening, funny and extraordinary spectacle. Odyssey Dance Theatre is known for employing some of the most elite dancers in Utah, so expect an impressive display of ability behind the festive theatrics. Zombies will roam the theater, skeletons will tap dance with impeccable precision, ghouls from your nightmares will terrorize people on stage in unexpectedly creative ways, and it will all be scored to incredible music. There’s a reason Thriller is so popular, so get yourself to the Egyptian Theatre this fall to check out the show. Tickets are available on the Egyptian Theatre’s website starting at $23–$35 for front of house.

PARKCITYLIFE SEP/OCT 2015

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THE STARTING GUN

ENDURANCE RACING ABOUNDS THIS FALL / TONY GILL

COOLER WEATHER brings relief at the end of each scorching high-desert summer. Perfect temperatures and crisp mornings ease the blow to those who dread the impending winter hibernation. The idealized climate means perfect racing conditions, allowing elite athletes and everyday Joes the opportunity to push themselves in Park City’s mountains. Whether you prefer two wheels or two feet, there’s ample opportunity to get on course this fall. Kicking things off on Labor Day weekend is the infamous Park City Point 2 Point. The race brings endurance mountain-bike riders from around the country to tackle more than 75 miles and 12,000 feet of climbing on Park City’s lauded single track. It’s a massive day on the bike, but it’s an open course if you simply want to get out there and join in for a few miles. Riders at the limits of their wills will no doubt appreciate any encouragement you can provide. If you’re looking for a more relaxed outing on man’s most The North Face Endurance Challenge ends with a celebration.

The North Face Endurance Challenge

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noble machine, the annual Tour de Suds race takes place on Sept. 20. Tour de Suds does include a formidable seven-mile climb to the top of Guardsman Pass, but it’s more about wearing an outrageous costume on your bike. Don’t worry if you aren’t pushing the pace. For the runners, trotters and hikers among us, the North Face Endurance Challenge takes place at Park City Mountain Resort, Sept. 26–27. The event is part of the Endurance Challenge Series and is the highest in elevation, topping out at 10,000 feet on the Wasatch Back. The big guns take center stage on Saturday the 26th, when you can watch athletes take on 50-mile, 50K and marathon courses. The more modestly ambitious can compete on Sunday with either a 5K, 10K or half marathon. Even if you don’t plan on testing yourself on the trails, these are great opportunities to come see others pushing their limits and then join in the fun at the after parties. Tour de Suds

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1 YEAR $25.00 only

S AV E 5 0 % Going to the Dogs Four-legged frights strut their stuff / Tony Gill Canis familiaris enjoys an uncommonly deified stature in Park City. PC’s dog-centric culture is put on full display on Oct. 31 with the Howl-O-Ween Dog Paw-Ty on Main Street. Dogs and their owners, often adorned in matching or complementary costumes, get into the Halloween spirit vying for the top costume prize. Competition is fierce as this author can begrudgingly attest. Rest assured some of the elaborate, excruciatingly detail-oriented and professionally executed creations will put a dog wearing a store-bought Superman cape to shame. Be sure to bring the kids in their best Halloween garb because even if the event is centered on the unwitting humiliation of animals by their proud humans, there are plenty of opportunities for excited ghosts, monsters and Elsa’s from Frozen to fill their bags with candy.

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PARKCITYLIFE / Faces

BRENDAN COYLE DISTILLING THE ESSENCE / BY TONY GILL

BEFORE BRENDAN COYLE was High West’s lead distiller, he chose to live in Utah so he could go mountain biking while in college. His his true passion chose him. “I started home brewing when a neighbor gave me a kit,” Coyle says. “I got really into the science behind it.” Coyle’s expertise began with an apprenticeship at Red Rock Brewing Company in 2003. He went on to get a master’s in brewing and distilling from the prestigious Heriot-Watt University in Edinburgh, Scotland, before meeting David Perkins, owner of High West. Since Coyle joined in 2008, High West has grown by 50 percent each year. They originally mashed, distilled and fermented in a Salt Lake City warehouse until the facility on Park Avenue was ready, and they’ve now expanded to a new distilling location and event space at Blue Sky Ranch in Coalville. PARKCITYLIFE SEP/OCT 2015

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CASEY METZGER

FROM THE TOP SHELF / BY TONY GILL

MANY PEOPLE see obstacles in Utah’s often-confounding alcohol laws, but Casey Metzger sees opportunity. Metzger started Top Shelf Professional Bar Services to provide premier bartending services for all manner of events, from weddings to the Park Silly Sunday Market. After moving to Utah in 1995 and living the ski-bum lifestyle in the restaurant business, Metzger was looking to transition as his life shifted toward family. All it took was a single opportunity with the Sundance Institute to provide bar services for the ASCAP Music Café. “I went through all the hoops and had to get a business license for this single event, but then the calls just kept coming in,” Metzger says. “Being the bartender at these special events is great. Everyone is in a good mood and is glad to see you.” Beyond Top Shelf, Metzger and his wife Heather enjoy Park City. “We have three boys under the age of 7. It’s as busy as it gets, but we can incorporate what makes this place so attractive into our daily lives. Our kids are so spoiled growing up here.”

JAY HILL

THE DIRTYBIRD SPREADS HIS WINGS / BY TONY GILL

PARK CITY has a palpable passion for outdoor sports, but that ardor can carry with it subservience to gear. Jay Hill has taken that dedicated mentality in a different direction by choosing to create rather than consume. After finishing college in Ohio, Hill moved to North Carolina’s Outer Banks to indulge in some surfing, and he came packing his own surfboard– one he shaped himself. The idea caught on and Hill soon found himself shaping for others. “The lifestyle was great, just surf, shape and work,” Hill says. “I was making custom boards, and I really enjoyed the one-onone relationship between surfer and shaper.” Hill moved to Park City in 2009 and brought his aptitude to shaping to the slopes. He started his ski company Dirtybird with three other partners, each of whom played an equal role in the construction process. Dirtybird has four models of skis, all handcrafted in Park City, to go along with the traditional and wakesurf boards Hill has been designing for years. Each product adheres to Hill’s design ethos of “by surfers and skiers, for surfers and skiers.” Check out dirtybirdskis.com to see the lineup.

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PARKCITYLIFE / Faces

REBEKAH STEVENS LIFE THROUGH A LENS / BY TONY GILL

“I RE ALLY LIKE TE ACHING because it renews my creativity in my own photography,” says Rebekah Stevens. The Vermont native has managed to turn one Park City winter into 12 years, 11 of them knee-deep in snow shooting photos for Park City Powder Cats. After deciding to pursue her passion as a full career, Stevens attended the Rocky Mountain School of Photography in Missoula, Montana, allowing her to take her photography in many different directions. In addition to her job at Powder Cats, editorial work and wedding photos, Stevens teaches a variety of photography classes. Her classes at the Kimball Art Center range in length from one day to one week, and she uses her outdoor guiding certifications to run outdoor photo classes on Park City’s hiking trails. “People can use whatever camera they have, even if it’s just a smartphone. I like to teach things in a very visual way, the way it makes sense to me,” she says. “When you combine hiking and photography, it’s always a better experience.”

P C P OWER FAMILY

THE DAVIS FAMILY COW TOWN ENTREPRENEURS / BY TONY GILL

THE DAVIS FAMILY decided to turn their annual trips to Park City into a permanent move in 1999, and on their very first day as official Parkites, Ken Davis decided to get his daughter Sami some ice cream to celebrate. The shop they frequented on Main Street was closed with a for-sale sign in the window, so the Davis family decided the only way to ensure such an ice cream deficiency didn’t occur again was to buy the store themselves. That shop they bought is Java Cow, and that little girl who wanted ice cream is now the store’s general manager. “We used to walk in here when we were visiting and think about owning a shop like this,” says Marci Davis, who does the books for Java Cow and works as a Realtor at Summit Sotheby’s. In addition to ice cream and coffee, visitors can see a Banksy painting on the building, which Ken has worked hard to preserve after Sami explained what a rare piece of art it is. Java Cow is opening a second location in Kimball Junction called I Love Moo and Smoothies Too. The new shop will serve the Main Street-made ice cream and a collection of gluten- and dairy-free smoothies. Don’t expect to see the Davis’ leaving Park City anytime soon, as they’ve become rather accustomed to the perks. “Like any skier, you want to be there when the chest-deep snow comes,” Ken says. PARKCITYLIFE SEP/OCT 2015

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PARKCITYLIFE / Whats Up

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A E D I T H G BRI CIT K R A P

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WHEN TETON GR AVITY RESEARCH published a blog listing “America’s 10 Most-Polluting Mountain Towns” last April, Park City came in at 6th place. While the purpose of their post was to “out” ski towns with unacceptable carbon footprints, local resident Chris Cherniak of Cherniak Environmental was quick to point out that Park City’s shameful number (46 tons of carbon dioxide per household annually) wasn’t that far off the mark of Waitsfield, Vermont, that weighed in at 44 tons per household. But somehow Waitsfield was ranked 10th on a corresponding list of least-polluting ski towns. PARKCITYLIFE SEP/OCT 2015

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Lisa Yoder, Matt Abbott

Salt Lake City was selected as the number 1 most polluted ski town, with 58 tons of carbon dioxide per household annually. Though calling SLC a “Ski City” is a bit of a reach.

While Teton Gravity’s shaming blog post generated clicks, it was little more than a questionable ranking stating the obvious. Yes, Summit County’s big homes and world-class ski resorts and events burn a lot of energy. But the area is also home to a population of intelligent, civic-minded residents interested in bringing about change. A non-profit group created for this purpose, Summit Community Power Works, has developed a program that might just win Georgetown University’s coveted $5 million Energy Prize. SCPW’s LED Switch program aims to reduce energy use by challenging residents to install 10,000 LEDs throughout Summit County by the deadline in December 2016. At press time, the program had already seen 5,000 bulbs switched to LED, primarily by providing kids with lighting action plans and a grade-specific curriculum to take home and share. Cherniak says 10,000 LEDs would save 50,000 kilowatt-hours of electricity annually—saving $5,500 in power costs. “This savings is also good for our environment as Rocky Mountain Power’s power plants won’t have to burn 40,000

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pounds of coal,” Cherniak says. “That’s fewer pollutants emitted into the air, less coal ash requiring land fill and less water being consumed for plant cooling operations.” Lisa Yoder, Summit County’s Sustainability Coordinator and SCPW member, says the county has a real shot at the $5 million. “Part of the goal of the Georgetown prize is to reward the community that reduces energy use the most through innovation, replicability and sustainability.” In other words, it’s not just about saving energy, but finding solutions that can be passed on to other communities. “If we can make it work in Summit County’s diverse socioeconomic community, that has everything from big vacation homes to small rural houses in Henefer, we can make it work anywhere,” Yoder says. “The cash prize is really only one piece of it. Everything we’ve done creates a healthier community, and that way we all win.” Energy efficiency is a top priority for Summit County and Park City public services. Over the summer, the Park City Municipal Recreation Center, one of the largest energy wasters, was retrofitted with solar energy to reduce consumption. Expect similar improvements to the Justice Center Complex, another big offender, to go online by Sept. 1. “The goal is to first reduce the energy usage, and then switch to clean, renewable power to supply the electricity

SAVE OUR SNOW

Bryn Carey leads the environmental charge in Park City In 2004, Bryn Carey started Ski Butlers, a mobile ski-rental service. Deep by Porter Fox, opened Carey’s eyes to the threat of climate change to the ski industry. “Skiing’s always been a part of my life,” Carey says. “A friend of mine, Jeremy Jones, started Protect our Winters (POW), and I began following what he was doing.” Ski Butlers’ Core Value No. 7 is “Make a difference in the community” and Carey has rallied his team around it. After attending Al Gore’s Climate Change Reality Training, Carey created a climate team at Ski Butlers. The goal: helping ski towns create 100 percent renewable energy plans. Carey is working to get free estimates and is

collaborating with the town of Park City to get Property Assessed Clean Energy financing for solar installations. PACE financing provides environmental upgrades with 100 percent upfront financing that owners can pay off over 20 years with a tax assessment added to the property’s tax bill each year. “I want people to know when they put solar on their building, it’s part of a long-term plan,” says Carey. If they want to get involved, they should follow POW, protectourwinters. org and the Climate Reality Project, climaterealityproject.org.

Bryn Carey

PHOTOS ADAM FINKLE

Dave Sheldon and his crew install Solar panels on the PC MARC roof

demand,” Yoder says. “You are ultimately cutting the cost, and not wasting natural resources, which leads to improved air quality and a healthier landscape.” Park City Environmental Project Manager Matt Abbott hopes to see LED street lights by 2019. He’ll also continue to install solar, including a 755-panel installation at PC MARC. Similar projects at the Park City Ice Arena and U.S. Ski and Snowboard Association could save close to $8,000 a year. (The MARC’s panels will only provide 20 percent of its electricity, says Dave Sheldon of Alpenglow Solar.) Summit County’s Community Solar project resulted in a 500 percent growth in solar in homes and businesses—60 homes added panels—and eventually led to the creation of the non-profit Summit Community Power Works aimed at winning the Georgetown prize. “The amazing thing

was that we saw an increase in participation go up among homeowners who weren’t part of the program,” says Yoder. Even as these successful energy initiatives continue to gain momentum, more ideas are on the way. Abbott hinted that he’d like to see the proposed second ice sheet powered by solar, and Yoder is ready to launch “Be Wise, Energize,” a one-stop residential-energy efficiency program that will provide low-interest loans to area homeowners who want to weatherize and upgrade to high-efficiency heating, cooling and lighting systems. The mountain town that was recently on the top-10 list of the nation’s “most polluting ski towns” hopes to become the model for energy-wise practices—and bring home Georgetown’s $5 million Energy Prize. For more information: scpw.org PARKCITYLIFE SEP/OCT 2015

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PARKCITYLIFE / High Biz

GET HOOKED

IT TAKES A BUM TO GET A FAMILY ON THE RIVER / TONY GILL

Trout Bum 2 owner Chad Jaques shows off the shop’s collection of flies.

GET THE GEAR Customized Fly Tying Kits Changing weather conditions and a diversity of bug life mean not just any fly-tying kit will cut it on Utah’s rivers. Stop in, and Trout Bum 2’s expert staff will help set you up with a customized fly-tying kit and the right advice to make the most of your time while out fishing. Starting at $95

Patagonia Women’s Spring River Wader No corners have been cut with these items, ensuring female anglers all the comfort and performance they need for a great time on the river. $399 Echo Micro Practice Rod Start ‘em young and enjoy a rewarding family experience with your budding angler. The Echo Micro Practice Rod is the perfect tool to help kids hone their skills before getting out on the water. $20

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PHOTO LEFT: TONY GILL; PRODUCT PHOTOS: ADAM FINKLE.

PARK CITY HAS become a major base camp for fly fishing. The town is ideally situated within 30 minutes of blue-ribbon fisheries, and the fishing is great year round due to the many hatches that occur on the Weber and Provo Rivers. But it’s the keen local energy that really makes the town tick, and Trout Bum 2 has been a local fly-fishing epicenter since 1999. As great as Park City’s natural bounty is, you can’t simply show up with a rubber band tied to a hook and expect success out on the river—that’s where Trout Bum 2 comes in. The staff’s expertise stems from the fact that when they aren’t hanging around the shop, they’re more than likely out on the river fishing. “We’re the ones who know what happened on the river yesterday,” says Peter Robinson, retail manager and guide. If you’re heading out on the river yourself, you can stop in for advice and take a look at the continually updated selection of recommended flies to match the hatch. “Because of the tailwaters we’re fishing to some finicky fish. The guides here really know what’s going to work best,” Robinson says. Alternatively, the largest stock of fly-tying supplies in the Park City area means you can try your hand at tying your own and the store hosts fly-tying classes. For those seeking some more expert help, Trout Bum 2 offers guided trips year round on the Weber and Provo Rivers. They even have permits to guide down south on the Green River and regularly run day trips on the Green’s famed waters. 4343 North Highway 224, Park City, 435-658-1166, troutbum2.com

ANNOUNCINGANEWMASTERPLANNEDCOMMUNITY

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Deer Vista is a gated, master planned residential community, conveniently located on the North East shores of the Jordanelle Reservoir—just a few minutes East of Park City via SR 248. Large estate lots overlooking the lake, every homesite in Deer Vista has a breathtaking panoramic view of the surrounding mountains— mirrored in the lakes reflection. Take in the expansive vista of the Deer Valley ® ski runs all the way to the highest peak in the Wasatch.

Deer Vista is perfectly located, with competitively priced lots offering quick and easy access, to all the arts and recreation that Park City and Deer Valley ® are renowned for. Located minutes away from Deer Valley ® Resort, the lake access, or nine spectacular public golf courses —for year round recreation. Deer Vista is an incredible value for full time residents and second home owners alike. Come be a part of our new community. Come take a look at Deer Vista.

Rod Bradshaw 435.713.0305

Brad Jensen 435.901.8333

rod.bradshaw@sothebysrealty.com summitsothebysrealty.com

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©MMXV Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty ® is a licensed trademark to Sotheby’sInternationalRealtyAffiliates,Inc.AnEqualOpportunity Company. EachOfficeIsIndependentlyOwnedAndOperated.

PARKCITYLIFE / Outside

get them home and realize I don’t even have space to keep them in the house. Just in my neighborhood, I know a bunch of people with kayaks who would be more than happy to let people in the community share. That’s how it started.” Gearlope.com was born. The idea was to create an online database where people looking to try out some gear or use it could connect with those who have extra gear and are looking to earn cash by renting it out. Wherever you are and whatever you’re looking for, Gearlope likely has something for you. “Rental shops often have a light ramp into the season. Good luck getting a bike rental in town when the shops are shifting over from skiing. Gearlope is always open for business,” explains Mastin. With a free-flowing online gearconomy to share equipment, people can view their latest purchases as true investments instead of partaking in the delusional rationalizations typically associated with buying big-ticket items. Gearlope protects both the owner and renter of gear. Owners can set deposits to ensure reconciliation should gear be excessively damaged. A rating system with comments lets renters know whom they’re dealing with prior to making a financial engagement. Users can communicate right through the system to request a lower rate or ask questions about gear. With a fully reactive mobile site and tools to manage inventory and bring in customers, Mastin is hoping to reach a critical mass of gear and users to grow Gearlope into a network with Craigslist-style reach in cities across the country. “Right now the Gearlope World HQ is in Summit Park. It’s perfect for a town like Park City,” says Mastin. With core values of passion for sport; a sense of community, sharing and feedback; recycle and reuse; and save money and make money, many Parkites are inclined to agree. “For me, what’s even more interesting than the gear is the connections you can make with likeminded people,” says Mastin.

Bill Mastin, founder of Gearlope

SPREADING THE WEALTH

GEARLOPE BUILDS AN OUTDOORS SHARING ECONOMY / BY TONY GILL

THE SHARING ECONOMY is a rapidly growing phenomenon. From eBay to Airbnb to Uber, people are catching on to the idea that collaborative consumption can boost their convenience and save cash in the process. And that makes it a perfect strategy for outdoor sports. Outdoor equipment is very expensive, and despite many of our

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heady ideals about simplicity and sustainability, our favorite activities often breed overconsumption and vapid materialism. Bill Mastin had enough of it and decided to help change the way we use and share our gear. “I wanted to take my kids out on the Jordanelle, so I went to REI and bought some inflatable kayaks,” Mastin says. “I

PHOTO ADAM FINKLE

Collaborative consumption can boost convenience and save a whole bunch of cash.

PARKCITYLIFE / The Look

STYLE MEETS FUNCTION

GRACE CLOTHIERS INTERNATIONAL DESIGNERS PROVIDE A SOFTER MODERN / VANESSA CONABEE

PHOTO: ADAM FINKLE

WORTH KEEPING AN EYE ON Dress, Viviana Uchitel, Silk dipped in Ink, $495 Handbag , Hammitt Joe/Ice, $385 Long Pearl Necklace , Jennifer Reeves, $395

V ISITORS TO PARK CIT Y boutique Grace Clothiers can expect to see artistic influence in the shop’s designs and displays. Owner Laura Montecot, a former curator at The Ministry of Tourism in Peru with a degree in PreColumbian Art, finds art in everything, from furniture to design to fashion. After working at Sundance Resort and with Jean Louis Restaurant (Louis was her husband for 23 years), Montecot has finally realized her dream of owning her own business—a boutique that casts a discerning eye on timeless classics—think elegant, clean lines for men and women in cashmere, leather and denim, with versatile leather shoes (Yosi Samra; Paloma Barcelo) and handbags in bright colors and textures (Hammit Los Angeles, Liebeskind, Jane August) and eclectic jewelry (Julie Miles, Safia Day) to add interest. “For us, even the way we take photos or set up displays in the store is very artistic. We put a lot of time and energy into what we pick and how to make these items stand out,” explains Monte-

cot. The Peruvian native says this thoughtful approach resonates with Park City clientele, whom she describes as style-savvy and modern. “I want simple, easy pieces that people can take traveling—washable, foldable items that don’t wrinkle. A lot of what you will see is very European. A beautiful silk blouse with white jeans that can work anywhere, paired with leather shoes and handbags that are unique.” In a nod to the fitness-conscious Parkite, a number of products Montecot chose are from the same manufacturer that provides neoprene and parachute materials for Prada. “These kind of clothes can move but also hold their shape,” Montecot says. Not all of what she stocks will be form and function, with several collections geared towards a ’70s bohemian look. This spring, Montecot traveled to Buenos Aires via New York to meet with vendors and designers to source materials for fall and winter. Seasoned jet-setters and stay-cation devotees alike will find plenty to fill their bags. 751 Main Street, 435-200-8061, graceclothiers.com PARKCITYLIFE SEP/OCT 2015

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PARKCITYLIFE / Home THE ROOM

PICTURE PERFECT

WHEN NOT DOCUMENTING SIGNIFICANT ARCHITECTURE, SCOT ZIMMERMAN AND WIFE ANN HIDE OUT AT THEIR HISTORIC HEBER HOME / BY BRAD MEE

shot his first Frank Lloyd Wright project in 1985 using a 35 mm film camera to capture the Hollyhock House in Los Angeles. Since then, the Utah-based architectural photographer, who describes his job as “the world’s best” and Wright’s work as “astonishing,” has used everything from an Instamatic pocket camera to a Red Dragon video camera to record over 100 Wright homes, from California to Florida, including the Stromquist House in Bountiful. An official photographer for the Frank Lloyd Foundation, Zimmerman travels with his wife Ann—a published writer and author—to shoot Wright’s architecture and a range of other projects for books and articles the duo creates. Scot and Ann snap a wide range of high-style abodes, from Jersey Shore beach bungalows to Wine Country modern dwellings and countless homes across Utah. “It’s a tough job, but someone has to do it,” Zimmerman jokes. When not traveling, the Zimmermans reside in an 1880 Victorian farmhouse located in Heber. At less than

SCOT ZIMMERMAN

1,700-square-feet and chock full of small rooms and history, the former polygamist home of John Murdoch is on the National Register of Historic Places. An enclosed staircase splits the two-story dwelling down the middle and features identical parlors and bedrooms on each side that were meant for each of Murdoch’s two wives. Murdoch was a pioneer in the Utah sheep industry and was one of the first county commissioners in Heber Valley, explaining the home’s original sidewalk starting at the county court house and ending at the Zimmermans’ front door. “Murdoch had clout,” Zimmerman surmises. Today, shaded by 300 trees and shrubs Scot and Ann planted on the half-acre lot, their Victorian house is as special to them as they imagine Wright’s homes were to his clients. “Wright built homes for individuals, so each home was personal and distinct,” Zimmerman explains. “Our house feels exactly that way to us.”

PHOTOS: SCOT ZIMMERMAN: PORTRAIT ADAM FINKLE.

ABOVE: Photographer Scot Zimmerman and his wife Ann. LEFT: The couple’s historic Victorian farmhouse in Heber. BELOW: A small porch adds to the home’s vintage charm.

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ON THE TOWN

2015 CHEF WARS

May 17, Riverhorse on Main Photos by Claire Wiley of Eclectic Brew Productions 1. Stacey Bilanti and Kari Kovar enjoy drinks at Chef Wars, an annual fundraiser for Friends of Animals Utah that pits local chefs in a Chopped-style competition to impress five local foodie judges. This yearâ&#x20AC;&#x2122;s chefs were Briar Handly of Handle, Mark Peterson of Sundance Resort and Vanessa Chapman of High West. 2. Alex Izatt, sous-chef for Sundance Mountain Resort 3. Leah Leake, Jennifer Lippman, Heidi Ogilvy 4. Guests look on as Brad Jacobson, the winning bidder of the sous-chef position for Chef Briar Handly, and Handly prepare a meal. Handly went on to win the competition. 5. Chefs Vanessa Chapman, Mark Peterson and Briar Handly awaiting the judgesâ&#x20AC;&#x2122; decision

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PARKCITYLIFE / On the Town

2015 SWANER DONOR BREAKFAST

June 10, Swaner EcoCenter and Preserve Photos by Michael Flaherty Photography and Shauna Raso 1. Noah Levine and Ronald Butkovich take a look at the Swaner Preserve’s 1,200-acre spread at the Swaner Donor Breakfast, which raised money for the Preserve’s care and conservation. Along with breakfast, guests were treated to a speech by former executive director of the Utah Governor’s Office of Economic Development, Spencer P. Eccles. 2. Katherine Veeder, Natalie McHale, Stephanie Cooper 3. Jennie Groves 4. David Kizer, Suzanne Moore 5. Sally Tauber, David Moore 6. Kristina Pluta, Claudia Abreu McGown, Kim Fischer, Diana Swaner 7. Tony Gibson, David Kizer, Nell Larsen, Katherine Veeder

PARKCITYLIFE SEP/OCT 2015

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PARKCITYLIFE / On the Town

HIGH WEST DISTILLERY & SALOOON KENTUCKY DERBY May 2, High West Distillery Photos by Shauna Raso

1. Eric Finch strikes a pose at High West Distillery & Saloonâ&#x20AC;&#x2122;s celebration of the 141st running of the Kentucky Derby. Along with music and food, guests were given the chance to watch the race and enter contests for best derby hat and attire. 2. Tony Golden, Jon Troxel 3. Mia Yue, Tracy Still 4. Dawn Bowes, Eileen Galoostian 5. A group of guests dressed up to match the Kentucky Derby theme 6. A High West guest raises her glass to the Kentucky Derby celebration.

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PARKCITYLIFE / On the Town

PARK SILLY SUNDAY MARKET June 14, Main Street Photos by Erin West 1. Rino Dimeo, one of the vendors at the Park Silly Sunday Market, an eco-friendly open-air market and street festival for the Park City community. This year’s market runs through Sept. 20. 2. Colby Wilson of Jay’s Pedal Metals 3. Chainsaw artist Brent Lowry 4. Todd and Pam Gold 5. Nate Barkdull of rock band Badfeather 6. Park Silly Director of Operations Michelle McDonald 7. Kathy Pederson

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PARKCITYLIFE / Play Date LEFT: (left to right) Vanessa Conabee, KB Horses wrangler Alex Wight and Kate R. LaPay head for the hills at Red Ledges. BELOW: Red Ledges’ Brenda Metzger.

e See pagore 55 for m back on horse riding in Utah.

BOOK IT

Contact KB HORSES at Red Ledges, 435-657-0515, to book a ride for one to eight people. Hour rides, $69; two-hour rides, $99.

DON’T FENCE ME IN

W ESTERN RIDING, like Western skiing, is an activity I’m glad I discovered later in life. If I’d known powder snow existed, I might not have approached the icy slopes of Maine and New Hampshire with quite the same enthusiasm. Likewise, I wouldn’t have realized there was an easygoing alternative to the slightly nerve-wracking experience of English riding lessons. While there is a certain amount of glamour to shiny boots, buff breeches and a velvet blazer, maintaining a proper seat—back straight, heels down, hands in position—can be an elusive pursuit for many riders (this rider, in particular). The relative freedom of Western riding allows the rider to achieve an entirely different kind of freedom in which you climb aboard a trustworthy animal, breath in clean air and ponder simple thoughts as the sage and wildflower-strewn hills pass by. At least that’s what happens when you sign on for a trail ride at Red Ledges, a golf community that partners with equestrian expert Brenda Metzger of KB Horses to provide an experience markedly different from the usual nose-to-tail ride. Horsemanship 101: The untethered experience of a trail ride at Red Ledges is achieved by educating riders in a few techniques to help them communicate with Metzger’s horses. Metzger begins each ride with a quick safety talk, along with a little psychology of these gentle giants. The ride begins by leading the horse into the ring to establish dominance and then practicing techniques for turning, backing up and pre-

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paring to stop your horse in the event it tries to graze. The Ride: Red Ledges’ 2,000 acres boast panoramic views of the Wasatch and Uinta ranges from a rolling trail populated by majestic sandstone and granite buttes and ledges bordered by another 3,000 acres of open space. After crossing one or two cart paths, guides Shannon and Alex (pleasure rider and bronc and bull rider, respectively) led us into a domain of staggering beauty—fields of sage and juniper dotted by brilliant orange Indian paintbrush and bright green shoots of wild garlic. Up until this point my horse Dee Dee was compliant, but as soon as she sensed my attention drift she ducked her head, snatching mouthfuls of wild grasses. I jerked her back up by the reins, following with an apologetic pat that earned a laugh from the guides. We wound up to the summit to admire its signature ledge, then back down through fields and valleys, achieving a meditative state of rocking in the saddle as the the clouds drifted overhead. Horse sense: Riding on varied terrain requires leaning and shifting (forward when the horse is moving uphill, slightly back for a descent). If your horse leads you too close to a tree or branches, simply duck beneath them or to the side. Abandon your cell phone—this experience is about losing yourself in the landscape. Gear: Comfortable jeans and shoes with a heel (preferably Western boots, although a hiking boot will do). Knits or windbreakers for layering and warmth; sunscreen and chap stick for the elements. Helmets are provided.

PHOTO ADAM FINKLE

REIN SUPREME AT RED LEDGES / VANESSA CONABEE

PARKCITYLIFE / Dining

Shabu is one of more than 18 restaurants participating in Park City’s Dine About

DINE AROUND THE TOWN PCARA’S 3RD ANNUAL DINE ABOUT / MARY BROWN MALOUF

SAVE YOUR seats now. Park City Area Restaurant Association’s annual Dine About runs Oct. 1 through Oct. 11. For a fortnight, participating restaurants offer unreal dining deals: two-course lunches for $5 and $10 per person and three-course dinners for $15 and $30. You don’t have to sign up or buy a card or do anything but show up and request the special Dine About menu from one of more than 18 participating restaurants all over Park City. Like Salt Lake City’s Dine A Round, Dine About offers

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foodies the chance to try new restaurants at a reduced cost, find a new favorite or get reacquainted with an old friend. If you want to check out the menus ahead of time, log on to parkcityrestaurants.com—they will all be posted there. And if you want to make a real night of it, Park City Lodging is offering a deal, too. The “Extend Your Stay: Dine and Play” package offers 10 to 30 percent savings on stays at some properties. Go to parkcitylodging.com/dinedeal or call 855-969-3204 for details. Visit ParkCityLifemag.com for Dine About restaurant listings.

PUBS

Tourists flock to Park City when the snow falls not only to ski, but to live–if only for a week or so–the life of a ski bum. Well, you can’t be a ski bum without a regular pub. Here are three to adopt.

RED TAIL GRILL

Canyons Resort is being reinvented by new owner Vail Resorts, Inc. and one mark of this is the new tap housestyle menu at Red Tail Grill. Located at the Grand Summit Hotel overlooking the famed Ski Beach in the Resort Village, the pub’s selection of craft beer and cocktails is complemented by hefty locally sourced snacks like ale-battered onion rings with buttermilk Gorgonzola and chili-rubbed wings with BBQ ranch. Canyons Resort, 4000 Canyons Resort Dr., Park City, 435-615-8068

Everything was Everything deliciouswas deliciouswas Everything delicious Your servers were outstanding,

and we couldn’t be happier with Your servers were outstanding,

Cuisine and Unlimited Catering & Special we couldn’t be happier withEvents Cuisine Unlimited Catering & Special Events

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Your servers were outstanding, and we couldn’t be happier with

we couldn’t be happier withEvents Cuisineand Unlimited Catering & Special Cuisine Unlimited Catering & Special Events

THE CORNER STORE

Founded in 1974 by a family of East Coast refugees seeking the ski-bum lifestyle, the pub is now owned by their kid who was born into that lifestyle and unabashedly celebrates the legend of those who committed their lives to mountains and beer. The apres ski-intoevening menu of standards—wurst, burgers, nachos, wings and beer—is augmented by a hearty morning menu for pre-ski. Park City Mountain Resort, 1325 Lowell Ave., Park City, 435-645-8666

NO NAME SALOON AND GRILL

PHOTOS: ADAM FINKLE

Probably the most famous bar on Main Street, No Name has been “helping people forget their names since 1903.” Play shuffleboard, watch whatever game, sip local beer, chow down on a buffalo burger and act like a local. 447 Main St., Park City, 435-649-6667

Cuisine Unlimited Cuisine Unlimited Catering & Special Catering SpecialEvents Events

For a complete list of our favorite Park City restaurants, turn to page 159 of the Salt Lake magazine Dining Guide.

4641 CherryStreet, Street,Salt SaltLake Lake City, City, Utah 4641 Cherry Utah 84123 84123 Salt LakeCity City801-268-2332 801-268-2332•• Park Park City City 435-647-0010 Salt Lake 435-647-0010 Cuisine Unlimited www.cuisineunlimited.com www.cuisineunlimited.com Catering & Special Events

PARKCITYLIFE 4641 Cherry Street, Salt Lake City, Utah 84123 S E P / O C T 2 0 1 5 157 Salt Lake City 801-268-2332 • Park City 435-647-0010

2 0 1 5

COC KT AIL SALT LAKE MAGAZINEâ&#x20AC;&#x2122;S Sponsored by: ANNUAL COCKTAIL CONTEST Visit the establishments below during the month of September to try the delicious farm fresh cocktails. And vote for your favorite on slmag.com.

CO NTE ST

by Mary Brown Malouf

diningguide

Stoneground Pizza evolves into Stoneground Italian Kitchen. An old fave becomes a new fave. Last March, I ran into Peri Ermidis in the

parking lot of the downtown DABC wine store. Peri is the well-respected wine director at Shallow Shaft and also works as a wine consultant. He was balancing a box of bottles on his shoulder and I asked him where he was taking it. “Stoneground,” he told me. “They’re redoing the whole place with a wine bar.” With a few notable exceptions (see p. 34), this is how PR works in Salt Lake City. In other cities I have worked, my in-boxes, literal and digital, were always stuffed with press releases about new restaurants, bars, menu items, chefs, food events—anything anyone thought I might possibly write about. Here, not so much. I have to be an investigative restaurant reporter just to find out what’s going on. So thanks for the hot tip, Peri. Now I’m passing it on to you, readers. Bob McCarthy has indeed re-conceived Stoneground. What was formerly a basic pizza bar is now much more than a wine bar; it has become an excellent mid-price Italian restaurant with a creative chef in the kitchen and an interesting Italian wine list. Chef Justin Shifflet, once in the kitchen at the late Metropolitan, is in charge of the menu and his standards for Stoneground’s local, housemade, artisanal, etc., etc., ingredients are as high as that formerly four-star restaurant’s. The setting has been changed to suit the fare and the boisterous beer-drinker’s haven has become a stylishly casual trattoria with a patio in back whose artful trellises disguise the parking lot view, huge windows in the front looking out over the Main Library and distant Wasatch and long communal tables and booths furnishing the rest of the second-floor dining room. Over the course of several visits, Stoneground has become a favorite of mine—I love the space and I love the

Reviews: IN THIS ISSUE

EAST LIBERTY TAP HOUSE. . . . . . . . . . . . . . . . 162 SALT LAKE CULINARY CENTER. . . . . . . . . . . . . . . 164 LUNCH MEET . . . . . . . . . . 166

Chef Justin Shifflet

KYOTO. . . . . . . . . . . . . . . . . 168 PROVISIONS . . . . . . . . . . . 174 COBBLER COVE. . . . . . . . .176 FRESH PEACHES . . . . . . . 178

250+ Listings>> A CURATED GUIDE TO DINING IN UTAH

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience. 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.

GUIDE LEGEND

State Liquor License

food, an apparently standard menu of antipasti (bruschetta, calamari, etc.) primi (pasta puttanesca, chicken parmesan,etc.) pizza and secondi (whole branzino, roast chicken, wagyu steak.) But invention isn’t the rule for great Italian food, execution is. Perhaps describing a couple of dishes will help you understand why Stoneground excels. First, take the zucchini. (At this time of year, that’s a plea—kitchen gardens are overflowing with zucchini crops.) An innocuous vegetable, zucchini’s main attribute is what is kindly thought of as versatility but which could more honestly be called blandness. You can put zucchini with anything and it’s never a mismatch. Chef Shifflet uses an Italian sweet-sour technique called scapece—a vinegarbased marinade with roots in Moorish cuisine. Grilled until brown to caramelize the vegetable sugar, sliced zucchini is marinated with garlic, red and balsamic vinegar and lots of mint (another typically Arabic touch.) The result is vegetable alchemy—the satisfactory umami of protein, the refreshment of mint, in a cooked squash. Bolognese is always a good first taste-test of an Italian-aspiring kitchen and Shifflett’s scored: a complex blend of flavors, exactly the correct consistency to coat each strand of pasta. The late Marcella Hazan, the dictatorial Italian culinarian

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who taught Americans how to cook Italian food properly, was firm when it came to the principles behind Italian cooking. For example, “you always begin with a soffritto,” she once told me in a tone that barred questioning before going on to condemn the overuse of fresh pasta in American Italian food, our over-exuberance in topping pizza and all pasta salads. When it comes to Bolognese meat sauce, she has three iron-clad rules: The meat must be sauteed just barely long enough to lose its raw color. It must not brown or it will lose delicacy. It must be cooked in milk before the tomatoes are added. This keeps the meat creamier and sweeter tasting. It must cook at the merest simmer for a long, long time. “The minimum is 3 1/2 hours, 5 is better.” Whaddya know: Chef Shifflet abides by all these rules when he’s making his. He adds bell pepper to his soffrito, uses cream instead of milk for simmering his mix of browned veal, pork and beef, he adds a paste of anchovy, chicken liver and prosciutto and he seasons with porcini and cocoa powder, but Marcella’s mandates remain the rule. It takes Shifflet’s kitchen two days to make the sauce. Served over house made farfalle, under a scoop of house made ricotta and garnished with a basil leaf, this dish is as Italian as American food gets. 249 E. 400 South, SLC, 801-364-1368

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah DINING

201 5 AWARD 2015DINING Salt Lake Hall magazine Dining OF 2014 AWARD Award Winner Fame SLM

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

The

diningguide

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING

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

2015 AWARD

Forage Young star chef/owners

Viet Pham and Bowman Brown have made their mark already. Although Forage belongs to both of them, its kitchen is Hall OF currently Fame dominated by Brown while Pham is SLM becoming famous on TV. Solo, Brown is serving some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt

Lake’s AAA Five Diamond Award–winning Grand America Hotel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801-258-6708. EGMM

La Caille Utah’s original glamor girl is regaining her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying to the kitchen. The interior has been refreshed and the menu rethought by Chef Brandon Howard with today’s tastes in mind. The Common Wealth menu, served several times a week, offers three courses for $36, dispelling the no-expense-spared reputation.

Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

Log Haven Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with AmeriHall OF can vernacular and is not afraid of frying. He Fame SLM also has a way with healthy, low-calorie, highenergy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O DINING

201 5 AWARD

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and fooddriven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded. The list of Hall OF wines by the glass is great, but the artisanal Fame SLM cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N DINING

201 5 AWARD

Pallet As Portlandia as SLC gets, this

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM

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

Shallow Shaft A genuine taste of Utah’s

ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

AMERICAN CASUAL DINING

Avenues Bistro on Third This

201 5 tiny antique storefront offers an experiAWARD

ence larger than the square feet would lead you to expect. The food is more interesting Hall OF than ever, breakfast, lunch and dinner. Don’t Fame SLM skip a visit to the stellar bakery in the back. 564 E. Third Ave., SLC, 801-831-5409. EGL

Bistro 222 One of a trio of local bistros, this

one is sleek and urbanely stylish as well as being LEED certified. You can feel good about that and about everything on the new menu, created by Chef David Bible, formerly of Silver Star Cafe in Park City. Fare ranges from classic rib eye for two to unusual but delicious beet gnocchi. 222 S. Main, SLC, 801-456-0347. EGM – N

Bar Man SLmag’s cheese cover boy (May/June) is shaking it up behind the bar at the Bistro. Go say hi.

Blue Lemon Blue Lemon’s sleek interior

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

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chickenfried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Caffe Niche Anytime is the best time to eat here—the house smoked salmon is good three times a day. Food comes from farms all over northern Utah. In the morning, try S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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dining guide The Dodo It’s hard even to update the

review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM

Em’s Restaurant Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Epic Chef/owner Ken Rose’s American food borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Faustina Inventive, modern food for lunch

and dinner. A longer list of intriguing small plates gives you more options and the cocktail and wine lists are always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN

Hub & Spoke Scott Evans’ (Pago, Finca)

NEWCOMER

Beyond Pub Food East Liberty Tap House Primarily a drinking establishment, East Liberty Tap House is one of Scott Evans’ (Pago, Finca, Hub & Spoke) brainchildren so of course the munchables menu here goes beyond traditional pub fare. Yes, there’s a burger—and a good one, too, with grilled onions and American cheese, and a pastrami burger, too, this being Utah and all—but this food is not just to soak up your suds. The same thought Evans’ executive chef Phelix Gardner has given to dishes at the other restaurants, he gives to snack food at the Tap House. Like, potato chips are hand-cut and house-fried and the onion dip that comes with them is made in-house, too. Can you say addictive? Corn dog nuggets are made with cheddarwurst, the sloppy joe is made with lamb and fish tacos with trout and asparagus. A cold-weather fave, the elk chili, is full-on meat chili worthy of Texas, the only occasional problem being a slight undercooking so there was too much chew to the chunks of meat. It does, however, come with Fritos. Service has been rocky—the price of so many new restaurants opening at once. Will someone start a server training school, please? 850 900 S, Salt Lake City, UT, 801-441-2845 homemade English muffins. End your evening with the brilliant grapefruit brulee. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 2991 E. 3300 South, SLC, 801-466-1202. EGM

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and

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Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N

Copper Onion An instant hit when it

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

diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

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 beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM Left Fork Grill Every booth comes with its

own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

Little America Coffee Shop Little America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

dining guide Lucky H Bar & Grille A recent redo is

aimed at the same 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, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N

Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace—the full meal deal or the tapas (Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce). For dessert, the caramel-sauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place

as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

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 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

Oasis Cafe Oasis has a New Age vibe, but

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

Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. GM

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. EGL – M

Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella

and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square

There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GL–M

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Ruth’s Creekside A companion restaurant to our old friend Ruth’s (see below), Creekside is a streamlined version of the original. The menu is abbreviated and there’s no table service. However, nothing is abbreviated about the biscuits and there is a small-scale but well-stocked (it sells wine, liquore and beer!) market adjacent to the dining room, handy for overnighters and picnickers. 4170 Emigration Canyon Rd., SLC, 801-582-0457. EGL – M

Wine Social The second Tuesday of the month features a different theme- 4 wines, 4 tapas. Call for details.

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dining guide 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. EL – M DINING

Rye The food rocks at this hip new

201 5 version of a diner connected to Urban AWARD

Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles Hall OF with whiskey syrup are called for. At dinner Fame SLM (which can last until midnight) try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Silver Fork Lodge Silver Fork’s kitchen

handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M

AT HOME

Stella Grill A cool little arts-and-craftsstyle café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M

Salt Lake Culinary Center teaches you to cook like a pro at home

Tiburon Servings at Tiburon are large and

Home Cooking Upgraded While many culinary schools across the country have closed their kitchens, Salt Lake Culinary Center thrives by focusing on the everyday cook, not necessarily the professional. “People are starting to realize eating out five days a week is expensive and not very nutritious,” says Culinary Director Diane Sheya. “If they’ve got children, they’re spending even more money, and these kids are not getting the benefits of eating healthy and knowing how to cook.” Sheya opened the Culinary Center with her husband Rich two years ago, after Salt Lake Viking Cooking School, where she taught cooking classes, closed. “Our students range from burning water to very savvy home cooks,” Sheya says. “They don’t want to go to culinary school, but they want to learn more and be a better cook.” Classes are held in three kitchens with multiple cooking spaces and are typically limited to 12 students, who cook entire menus, from appetizers to starters to main courses to desserts. This fall, join the wildly popular Thanksgiving 101, a five-hour class on all things Thanksgiving—from stuffing, roasting and carving the bird to making sides and desserts. “And the day before Thanksgiving, we do Pie Day,” says Mollie Snider, Chef/Instructor. “The place is full of pie ingredients and our guests can come in and make the pie for tomorrow’s feast.” For beginners, Sheya and Snider recommend Basic Knife Skills, along with starting the Master Class Series, which offers classes for six skill levels. “Each is very technique driven,” Sheya says. “As you move up, the techniques get more challenging and complex.” “It’s fun to bring a pal or a date, but we have people who walk in by themselves and make friends with the person across the table from them,” Sheya says. “The fun thing about it is after cooking, they get to sit down at the table and enjoy what they’ve done.” Find classes, dates and times at saltlakeculinarycenter.com. 2233 S. 300 East, SLC, 801-464-0113 -Jaime Winston

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rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL DINING

Tin Angel From boho bistro, Tin

201 5 Angel has grown into one of Salt Lake’s AWARD

premier dining destinations. Chef J erry Liedtke can make magic with anything from Hall OF aFame snack to a full meal, vegetarian or omnivore. SLM 365 W. 400 South, SLC, 801-328-4155. EGLL

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and vegbased cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS

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

dining guide Caffe d’Bolla John Piquet is a coffee

wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Carlucci’s Bakery Pastries and a few hot

dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Elizabeth’s English Bakery Serving ohso-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies,

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

La Barba Owned by local coffee roaster La

Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL DINING

201 5 AWARD

Les Madeleines The kouing

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

Mini’s Leslie Fiet has added 7-inch pies to

her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffee-

house serving the latest in great coffee; an old-school java joint made for long conversa-

tions; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fair-trade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL So Cupcake Choose a mini or a full cake,

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL

The Rose Establishment The Rose is a

place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiritual

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

And For Lunch Have your grilled cheese with gruyere. And your BLT with pancetta, oh yes.

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dining guide BY: So besides the eggs, what makes Rye your go-to place? MSD: It’s delicious. I absolutely love breakfast and brunch food. The fact that I can come here on a Tuesday in the middle of the afternoon and get a scramble is fantastic. Everything I’ve had here has been phenomenal, whether it’s dinner, breakfast, lunch. And they have multiple aioli. BY: Have people embraced Copper Common? MSD: We’ve had a great reception. There was definitely a lot of tweaking at the beginning to establish what we are and what we wanted to be. Because of Ryan’s background and Copper Onion being our big sister, I don’t think everyone realized it was a bar concept. I mean, we had a full dinner menu. I think people were thrown off that we were asking for IDs at the door, just not realizing the transition we were making. But that’s going to happen with any type of transition. The reception was great. Ryan is a fantastic chef. The menu was killer. We have a beautiful bar.

LUNCH MEET WITH BILLY YANG

Mo Segrave-Daly Truly food related About five years ago, Mo Segrave-Daly emigrated to Utah to work in a restaurant her sister and brother-in-law were starting, a little place called The Copper Onion. It was supposed to be a temporary gig but as the Copper Empire grew, so did Segrave-Daly’s responsibilities. She worked her way from the hostess stand to the front-of-house manager of Plum Alley to bar manager of Copper Common. While the majority of her career in the hospitality business has been spent working and managing the front of the house, the good-humored Segrave-Daly is most comfortable behind a bar. Segrave-Daly decided we should dine at Rye. “There’s something to be said about perfectly scrambled eggs,” Segrave-Daly says. “And these guys are the best in the town.” We both ordered scrambles. I had the chorizo, cilantro and tomatillo, and for the lady: the spinach, tomato and feta.

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BY: How much more is the Copper empire going to expand? MSD: That’s a great question. I honestly don’t know. Ryan is a business man through and through. One minute he says he’s taking a break, just happy with the three places. The next minute he’ll turn to me and say “we should open another bar.” So nothing definite. But the gears are always turning. On vacation with Ryan and Colleen, all we do is eat and drink at places and check out what everyone is doing around the country. He’s always trying to keep up with everyone and thinking of ways to do new things here. BY: Do you have that drive to seek out new things? MSD: Oh yeah. I think that’s a result of spending so much time with Colleen and Ryan. When we travel, we end up going out for six meals a day so we can see all these new restaurants. I mean, that’s what we like to do and it’s fun. BY: What has been one of the most surprising things about living in Salt Lake City? MSD: I’ve only been here a little over five years but it’s really awesome to see how much the town has changed. I feel like it’s a really cool place to be if you’re in this industry. Salt Lake is cool. There are so many fantastic people here. There’s a lot of cool stuff happening in this town right now. That’s awesome to see and awesome to be a part of. Visit SLmag.com for Billy Yang’s full interview with Mo Segrave-Daly.

DINING

2014 AWARD BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake City’s

Hall Squatters Pub Brewery One of the “greenest” restaurants in town, Squatters Fame SLM OF

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

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

R and R Fresh from a winning turn on the competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL – M

BREAKFAST/LUNCH ONLY

The SugarHouse Barbecue Company This

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM

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

BAR GRUB & BREWPUBS

Annex by Epic This is Epic Brewing Com-

Eggs in the City On the weekends, this

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

pany’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

Millcreek Café & Egg Works This spiffy

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

BURGERS, SANDWICHES, DELIS

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American

CITY

than any other Utah caterer

neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde– smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

Cucina Deli Cucina is a café, bakery and deli—good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. The menu has recently expanded to include small plates and surprisingly substantial beer and wine lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

Crab Cake Appetizer with Carrot Soup Sip

Feldman’s Deli Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL RedHot Hot dogs so huge you have to eat

them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

Siegfried’s The only German deli in town

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

Tonyburgers This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL

The Red Rock Brewing Company

CENTRAL & SOUTH AMERICAN

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

More Venues

is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL

Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrees and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

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dining guide JAPANESE

The Sushi Queen of SLC Sushi pioneer Peggi Whiting is wielding the knife at Kyoto. And talking about it. It’s still an unusual sight—a woman behind the sushi bar, wielding a yanagi and wearing a wa boshi. But Peggy Whiting, sushi chef at Kyoto, is used to being unusual. Traditional Japanese thinking is that women aren’t fit to roll sushi because their hands are too small and tend to be three degrees warmer than men’s hands. But Whiting, a tall woman, puts her hands up against any man’s. A sushi pioneer in Salt Lake City (and therefore Utah), she started working at Hibachi in high school and continued cooking at Japanese restaurants into her college years at the U, where she majored in mass communications with a minor in—guess what—Japanese. “I was working at Seven Samurai in Trolley Square when some regular customers, Japanese businessmen, told me I should go to Tokyo and learn to make sushi there,” she recalls. It sounded like an impossible dream until the same men arranged an apprenticeship for her with a sushi master and sponsored her trip. When she returned, Whiting had a sushi restaurant waiting for her in Park City—the now legendary Ichiban. One of the first authentic sushi restaurants in Utah, Ichiban grew and grew, finally landing in the old church building where it’s remained since Whiting sold it to spend more time with her kids. Now, the kids are grown. When the call from Kyoto came, at first she said no thanks, but her love of being behind the sushi bar prompted a mind change. “A sushi chef is more than a chef or a server,” she says. “What you serve, what the customer likes—or doesn’t— evolves over the course of the meal. A sushi chef and a customer form a relationship and engage in a kind of conversation.” At Kyoto, Whiting concentrates on executing sushi classics instead of trendy rolls. It’s all about the fish, which has changed considerably since she first started behind the bar. “You have to be concerned about sustainability now,” Whiting says. “I’ve changed my attitude about farmed seafood, for example. We can’t just keep on raping our oceans.” 1080 E. 1300 South, SLC, 801-4887-3525

DINING

Del Mar Al Lago A gem from Peru—the

2015 best selection of cebicha in town, plus other AWARD probably unexplored culinary territory deliciously mapped out by Frederick Perez and his Hall OF team. Fame310 Bugatti Drive, SLC, 801-467-2890. EGM SLM

Rodizio Grill The salad bar offers plenty to eat,

but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

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

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CHINESE

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. ELL

Boba World Worth seeking out in the sub-

urbs of Bountiful, 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. GL – M

Chef Gao The little storefront serves Chinese

food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room

or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM

Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM DINING

J. Wong’s Asian Bistro This is one of

201 5 the only elegant Chinese restaurants in AWARD

town, but that doesn’t mean lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Hall OF Note the specialty Chinese menu. Don’t miss the Fame SLM ginger whole fish. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN

Bruges Waffle and Frites The original

tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL

Café Madrid Authentic dishes like garlic

Himalayan Kitchen SLC’s premier Indian-

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

Kathmandu Try the Nepalese specialties,

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

including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Finca The spirit of Spain is alive and well on

Royal India Northern Indian tikka masalas

the plate at this modern tapateria. Scott Evans, owner of Pago, and Chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Franck’s Founding chef Franck Peissel’s

influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN DINING

Paris Bistro Rejoice in true French

2015 cuisine via escargots, confit, duck, AWARD

daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. Hall OF The Zinc Bar remains the prime place to dine. Fame SLM 1500 S. 1500 East, SLC, 801-486-5585. EGN

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’s c arnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

Copper Bowl Another excellent Indian

restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM

Curry in a Hurry The Nisar family’s

restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

More Venues

RANCH

than any other Utah caterer

and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M

Saffron Valley East India Cafe Lavanya

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

Saffron Valley Highlighting South

201 5 Indian street food, one of the glories AWARD

of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culiHall OF nary center, offering cooking classes, specialty Fame SLM groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M

Spice Bistro India meets the Rat Pack in this

restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM–N

Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM S A LT L A K E M A G A Z I N E . C O M

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dining guide Caffé Molise The menu is limited, but ex-

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe

Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM

Cannella’s Downtown’s essential ItalianAmerican comfort food spot, with a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M DINING

201 5 AWARD

Caputo’s News Look forward to a new menu in the deli.

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Caputo’s Market and Deli

A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the Hall OF largest selections of fine chocolate in the Fame SLM country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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, 801-363-2366. EGL DINING

Fresco The kitchen continues the

201 5 trend of excellence greater than size. AWARD

Try bucatini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, Hall OF grana padano and olive oil. Desserts are Fame SLM amazing and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have

enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM Salt Lake Pizza & Pasta And sandwiches

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

Sea Salt The food ranges from ethereally

(baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings)

scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Pipa Asian Tapas & Sake Bar Another Pan-Asian fusion menu—this time, in a westside strip mall, with the list of small plates fortified by a list of sake cocktails. 118 N. 900 West, SLC, 801-326-3639. GEL – M

Settebello Pizzeria Every Neapolitan-

Shogun Relax in your own private room

style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M

Siragusa Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M Tuscany This restaurant’s faux-Tuscan

kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi is back and

his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN

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

DINING

Takashi Takashi Gibo earned his

201 5 acclaim by buying the freshest fish AWARD

and serving it in politely eye-popping style. Check the chalkboard for specials like Hall OF Thai mackerel, fatty tuna or spot prawns, and Fame SLM expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN DINING

Tosh’s Ramen Chef Tosh Sekika-

201 5 wa, formerly of Naked Fish, is our own AWARD

ramen ranger. His long-simmered noodle-laden broths have a deservedly deHall OF voted following—meaning, go early for lunch. Fame SLM 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

JAPANESE

MEDITERRANEAN

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

201 5 eateries is also one of the city’s best AWARD

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM Kyoto The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM Koko Kitchen This small, family-run res-

taurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL DINING

Naked Fish Fresh, sustainably

2015 sourced fish is the basis of the menu, AWARD

but the superlatives don’t stop there. The richest Kobe beef is a highlight, and so is Hall OF the yakitori grill and the sake collection. 67 W. Fame SLM 100 South, SLC, 801-595-8888. GEL – M

PERIOD

With our portfolio of 84 venues, savor our award-winning catering in the perfect setting.

Simply Sushi Bargain sushi. All-you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL –M

Vinto This easy-to-use trattoria features American-style wood oven–fired pizza, great special pastas and salads. Desserts, especially gelato and budino, are perfect. 418 E. 200 South, SLC, 801-539-9999. EGM Ahh Sushi!/O’shucks The menu features

More Venues

crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

DINING

Aristo’s The best of local Greek

restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia Hall OF to Cretan dishes like the chicken braised with Fame SLM okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM Layla Layla relies on family recipes. The

resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N DINING

Mazza Excellent. With the bright

201 5 flavor that is the hallmark of Middle AWARD

Eastern food and a great range of dishes, Mazza has been a go-to for fine food Hall OF in SLC before there was much fine food at Fame all.SLM 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N S A LT L A K E M A G A Z I N E . C O M

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Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Spitz Doner Kebab This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM

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Alamexo A fresh take on Mexican food from

201 5 award-winning chef Matthew Lake whose New AWARD

York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white Hall OF tablecloth, this bright, inviting cafe offers tableside Fame SLM guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM DINING

Blue Poblano An import from Provo, this great

201 5 little spot serves hugely great tacos. And burriAWARD

tos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL Hall

Fame OF

SLM Chunga’s These tacos al pastor are the real deal. Carved

from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL DINING

Frida Bistro Frida is one of the finest things

201 5 to happen to Salt Lake dining, ever. This is not AWARD

A MODERN AMERICAN STEAKHOUSE WITH A COSMOPOLITAN TWIST

your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant Hall OF and sophisticated and as complex as French food. Plus, Fame SLM there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a burrito that’s a

meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

Luna Blanca Mikel Trapp (owner of Trio and Fresco)

SERVING UP THE FRESHEST SUSHI AND USDA PRIME STEAKS

2 1 ENTRÉES FOR

E X P I R E S O C TO B E R 3 1 ST 2 0 1 5 Offer not valid on take out orders. Not valid with any other offers or promotions. Good with the purchase of a second item of equal or lesser value. Please present coupon prior to ordering.

owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals involving quinoa and portobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, HolDINING 2014801-944-5862. EGL laday, AWARD

Hall Red Iguana Both locations are a blessing in this City of Salt, which still has mysteriously Fame SLM OF

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

• Outdoor Dining • Nightly Events • Live Music Thursday & Fridays

Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL

435-649-5900 | 1765 Sidewinder Dr. | www.LespriPrime.com

Taqueria 27 Salt Lake needs more Mexican food, and

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Todd Gardiner is here to provide it. Artisan tacos (try the

MEXICAN KITCHEN Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine

268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch and dinner Mon - Sat For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009

224 S. 1300 East, SLC • (801) 581-0888 • aristosUT.com

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 • avenuesproper.com

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dining guide duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster House An all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

Harbor Seafood & Steak Co. A much-

needed breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EG The Oyster Bar This is the best selection

UPDATE

A working relationship Provisions kitchen and customers have a good thing going. Every chef starts his (or her) own restaurant full of hope and personal visions of cuisine to be created—ideas about food yet to be realized, recipes and techniques that have simmered on the brain’s back burner until the dream of restaurant ownership comes true. And almost as soon as the longed-for doors open, the vision starts to change. Because a restaurant isn’t really about a chef presenting his (or her!) vision to the public. It’s about a conversation between the cooks and the diners. Cooking is really a collaborative art. Appreciative diners can inspire a chef to get better and better. That’s what seems to be happening at Provisions since it opened. Chef-owner Tyler Stokes seems to be flexing his imagination more and more. For example—roasted asparagus topped with a togorashi (Japanese chili pepper) with miso butter. For example—roasted cauliflower with nam prik, pine nuts and mint. No, really. Braised rabbit with speck on tagliarini with brown butter sauce is similarly simple but brilliant. The big fish of the moment—branzino—is served whole and fried like the classic Thai dish but with a deconstructed sauce (thankfully not labeled as such.) Bright, fresh mint and basil leaves sprout from the fish, a dollop of rich reduced coconut cream slumps on one side and a big spoonful of housemade chili jam on the other. Mix and match bites to change the balance of flavors. It’s fun to eat at Provisions because the kitchen seems to be having fun. 3364 S. 2300 East, SLC, 801-410-4046

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of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN

Chanon Thai Café A meal here is like a

casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

Chow Truck Only it’s not just a truck anymore. SuAn Chow brought the first food truck to SLC; now her delicious version of Korean tacos and semi-Asian food is available at a tiny storefront in Station Park. 320 N. Station Parkway, Farmington, Chowtruck.com. GL East-West Connection Pork and shrimp

rolls, curry shrimp and the “Look Luck” beef (in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM

Ekamai Thai The tiniest Thai restaurant

in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL

Café Trio serves simple, fresh italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun 680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) triodining.com

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.

310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com

Serving Park City Breakfast, Lunch and Dinner since 1972. Our great values, fresh homemade food and friendly staff have made The Eating Establishment a beloved Main Street staple. Dinner menu features our award winning Baby Back Ribs, Fresh Salmon, Steaks, Salads and Pastas. Enjoy our outdoor deck dining located across from the Egyptian Theater. Utah Liquor Licensee, TV’s, Kids Menus. There’s something for everyone at The Eating Establishment - especially families. Book your reservation on our website or via Open Table.

317 Main St, Park City, UT • (435) 649-8284 • theeatingestablishment.net

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dining guide 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, 801-5820896. EGM

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. GL My Thai My Thai is an unpretentious mom-

and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL

Oh Mai Fast, friendly and hugely flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL

SWEET STUFF

Cobbling Together a Business Building the first in a new dessert franchise Stephen Kimball made his career in construction, helping build Utah landmarks like the Huntsman Cancer Institute and Maverik Center, before leaving it behind to assemble something entirely different—a cobbler shop. Kimball’s inspiration was a cobbler recipe he found in the Reagan Foundation’s newsletter, which, unlike the “cobbler” he knew from Boy Scouts, made with yellow cake mix and canned peaches, included fresh fruit. “My son and my wife had never had cobbler, and I hadn’t had cobbler with fresh fruit,” Kimball says. “So, we’re sitting around the dinner table and I made the comment that this is better than Cinnabon, and my son said, ‘Yeah, we should open a restaurant.’” Within minutes, the Kimballs named the budding business Cobbler Cove. Last November, the idea blossomed into a small restaurant at Farmington’s Station Park. Customers, waiting in a line that sometimes goes out the door, can select from 13–15 fruit flavors. Most often, fruit is fresh. But when it’s not in season, the restaurant uses IQF (individually quick frozen) fruits, meaning fruits frozen with no preservatives. Crusts (or cobbles, as they call them) come in original, dark chocolate and country style (made with buttermilk), and it’s all topped with Farr’s ice cream, assorted nuts and sauces. I ordered apricot cobbler topped with vanilla ice cream. While cobbler purists will say it’s not traditional (fruit goes on top), the cold ice cream adds just enough sweetness to the warm cobbler, making it fit for all seasons. Cobbler Cove also serves hot chocolate, hot cider and smoothie-type drinks called chillers. Most of the space has a modern feel to it, but there’s also a homey couch and fireplace with a painting above by local artist Jon McNaughton of Kimball’s son fishing on a pier. And with Cinemark next door, it’s the spot for desserts after the movie. Before opening up shop, Kimball realized Utah’s cherry cobbler won Roll Call’s Taste of America contest, an online competition to determine the best regional foods. “I had just left a job in the construction industry, building the biggest buildings in America,” he says, “to open a brand new franchise for America’s favorite food.” -Jaime Winston

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Pawit’s Royale Thai Cuisine Curries are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL Sapa Sushi Bar & Asian Grill Charm-

ing Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Sawadee Thai The menu goes far outside

the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for some

of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M

Thai Garden Paprika-infused pad thai, deep-

fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM

Thai Lotus Curries and noodle dishes hit a

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

A secluded neighborhood treasure, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco also offers outdoor dining at its best on our beautiful vine covered patio. Serving dinner Monday-Saturday. Closed Sunday

2010 DINING AWARDS WINNER

1513 South 1500 East • (801) 486-1300 • frescoitaliancafe.com

Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

2011 DINING

2013

AWARDS WINNER

545 West 700 South, SLC • (801) 983-6692 • fridabistro.com

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2013 195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

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dining guide pressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

Ruth’s Chris Steakhouse This Ugly

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

Spencer’s The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

VEGETARIAN

Omar’s Rawtopia All-organic, vegan

PRODUCE

The perfect fall peach

"Seasonal" means different things in different places. I grew up in the South. We could tell it was fall because the teacher pinned red and yellow leaves up on the bulletin board. In winter, she brought out a cardboard snowman. Summer was all about spitting seeds from ripe watermelon and warm peaches purchased from roadside stands in Ruston, Louisiana. Those are summer fruits, right? Every culinary magazine on the newsstand runs a recipe for peach cobbler in midsummer. But when my Southern friends are baking peach pies, Utah’s famous peaches are still on the tree in Brigham City, seldom to be enjoyed at their peak until fall. So now I associate perfect peaches with September and the best peach I ever tasted in Utah was picked in October. I suppose Utah kids take their teachers a peach instead of an apple. Lucky teachers. Because of cool springs, the peak produce season in Utah comes at the end of the summer, not in the middle of it. That’s why the Downtown Farmers Market started their Harvest Markets on Tuesday evenings. The public’s mind is focused on back to school and everything else that starts in the fall. Attendance at the Saturday market, so frenzied in June, declines just as farmers are harvesting their largest yield. So keep that in mind this September and October. Eat a fall peach. For information about the Harvest Market at Pioneer Park, go to downtownslc.org 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. GL

Zao Asian Cafe It’s hard to categorize

this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

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Tasty Thai Tasty is a family-run spot,

absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

cuisine pulled off with great flair and served with kindness. Owner Omar Abou-Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and mostly

organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL – M

Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

STEAK

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

Fleming’s Prime Steakhouse This local

350 Main The kitchen has taken on new life under a new chef. Carl Fiessinger breathes some Southern soul into the menu,

Christopher’s The menu is straightforward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN branch of a national chain has a famously im-

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, Grilled Clark’s Farm Lamb Chops, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner and private events. Rated the number one restaurant in Park City – Trip Advisor

The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.

2010 DINING AWARDS WINNER

200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Saturday 11:30 am - 3 pm Dinner: Monday - Thursday 5 pm - 9 pm, Friday & Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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dining guide but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN DINING

201 5 AWARD

The Farm at Canyons Food is

at the forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and Hall OF produced food. Resort Village, Sundial Fame SLM Building, North of the Cabriolet. 435-615-4828. EGO

Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Goldener Hirsch A jazzed up Alpine theme— elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO J&G Grill Jean-Georges Vongerichten

lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO

Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N The Blue Boar Inn The restaurant is reminis-

cent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

Eating Establishment Claiming to be

the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh idea on

Mustang A duck chile relleno arrives in

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. EGL – M

Silver Main Street got its glitter back at Sil-

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AMERICAN CASUAL

Mariposa at Deer Valley (Open season-

a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO

The amber current is flowing faster thanks to High West’s new distillery at Blue Sky Ranch.

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

Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

ally) 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

The West gets Bigger

with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

ver. Black kale caesar is an amazing salad—the alternate greens add an earthy chew to balance the heavy dressing. And the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO

Royal Street Café (Open seasonally) Don’t

miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Snake Creek Grill The setting is straight

outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque

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DINING

201 5 AWARD

Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the Hall OF emphasis on excellenct sourcing—KooshaFame SLM rem trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M Silver Star Cafe Comfort food with an

upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Simon’s Grill at the Homestead The

décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M The Brass Tag In the Lodges at Deer Val-

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

Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N

BAKERIES & CAFÉS

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL

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. EGL – M

BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the luxurious Montage, this casual restaurant presents

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.

We will be closed from July 12-28 for our annual summer break.

216 East 500 South • (801) 355-2294 • les-madeleines.com

SAVOR . . . THE LOCAL FLAVOR! MacCool’s Public House feature! Local Hive MINT Stinger paired with their reknowned lamb ribs . . . Yes the owners of Hive with the input of MacCool’slead to an amazing FLAVOR of cider . . . mint! And it just so happens to palatte up with those signature MacCool’s lamb ribs! “There are no strangers here; only friends who have not met!”

Foothill Village Mall, SLC (801) 582-3111 • ‘Hotel Waterpark’, Layton (801) 728-9111 Ben Lomond, Ogden (801) 675-5920 • maccoolsrestaurant.com • benlomondsuites.com

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon. 3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

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dining guide the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Sushi Blue Find the yin and yang of

Red Rock Junction The house-brewed beers—

Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Squatters Roadhouse Everyone loves the

Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO

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

bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-ofthe-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the steak sand-

wich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine

markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

ITALIAN & PIZZA

Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM Fuego Off the beaten Main Street track,

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more

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

Grappa Dishes like osso buco and grape

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

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MEXICAN & SOUTHWESTERN

Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Billy Blanco’s Motor City Mexican. The

subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this restau-

rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M

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

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel is

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

Shabu Shabu House The second shabu-

style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

Taste of Saigon Flavor is the focus here, with

the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK

Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO Prime Steak House Prime’s recipe for

success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

Bistro 258 Everything from burgers served on ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL 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. EGLL

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

AMERICAN CASUAL

The Bluebird The ornate soda foun-

tain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

With its trendy, urban vibe, live music and historic setting in Park City’s renovated Masonic Hall, Riverhorse On Main treats its guests to an inventive array of upscale, eclectic American cuisine and uncomplicated, seasonal dishes, all crafted by award-winning executive chef Seth Adams.

540 Main Street • (435) 649-3536 • riverhorseparkcity.com

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

Ruth’s Creekside is the perfect union of mountainside retreat and simple convienences. The Cafe offers gorgeous patios, causal atmosphere and quick comfort cuisine. The market is the ideal mix of everyday products and specialty gourmet items. Creekside has a full liquor license and is one of the few establishments in Salt Lake City with a Liquor Outlet inside the grocery market. Ruth’s Creekside • 4170 Emigration Canyon Rd • (801) 582-0457 Ruth’s Diner • 4160 Emigration Canyon Rd • (801) 582-5807 ruthscreekside.com • ruthsdiner.com

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dining guide Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys— corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM

BAR GRUB & BREWPUBS

Never on Sunday

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

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at At Communal, Saturday brunch this fixture on the historic block. 253 25th St., rules. Visualize: Ogden, 801-627-6171. EGM deep-fried BURGERS, SANDWICHES, DELIS French toast. Caffe Ibis Exchange news, enjoy sandwiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

Maddox Ranch House Angus

beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL – M

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Hall OF Utah’s best. 100 N. University Ave., Provo, Fame SLM 801-373-8000. EGM – N DINING

201 5 AWARD

The Tree Room Sundance Resort’s flagship

is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game— spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN– O

AMERICAN CASUAL

The Black Sheep This is probably the

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

most “American” restaurant in town—the cuisine here is based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N

ITALIAN AND PIZZA

The Foundry Grill The café in Sun-

CHINESE

Mandarin The rooms are filled with red

The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Zucca Trattoria Chef-owner Elio

Scanu’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 1479 E. 5600 South, Ogden, 801-475-7077. EGM – N

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

Station 22 Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M

INDIAN

Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN/PIZZA

Pizzeria 712 The pizza menu reaches

heights of quality that fancier restaurants

only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

MEXICAN

Mountain West Burrito A humble

burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN

Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING

Café Diablo (Open seasonally) This

café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN DINING

201 5 AWARD

Hell’s Backbone Grill Owners

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

Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M Eklectic Café This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M

BAR GRUB & BREWPUBS

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

Simply Sushi offers some of the very best and most affordable sushi in the Salt Lake area. We have two great locations with plenty of free parking at both locations. We have a nice selection of beer and Saki and are open for lunch and dinner seven days a week. Check us out! You’ll be happy you did. Take-out orders are available.

200 West 400 South, SLC • (801) 746-4445 • simplysushi.us 7117 South Redwood Rd, West Jordan • (801) 676-7008

OVER 25 YEARS OF BREWING LEGENDARY BEERS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and spectacular city views, Squatters is also a casual, fun option for large group reservations and private parties and events. Look for us in Park City and at the airport too.

2010 DINING AWARDS WINNER

2010

2009 DINING AWARDS WINNER

Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday

18 W. Market Street, SLC • (801) 519-9595

Contemporary Japanese Dining l u n c h • d i n n e r • c o c k ta i ls

18 west market street • 801.519.9595 S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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dining guide ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL–M

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. EGN

Whiptail Grill Tucked into an erstwhile gas

Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

AMERICAN CASUAL

BAKERIES & CAFÉS

eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL

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

Oscar’s Café Blueberry pancakes, fresh

Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American

station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M

CHECK OUT SLMAG.COM

Read Mary Brown Malouf’s Utah food blog ON THE TABLE Log on and join the conversation.

25 Main Café and Cake Parlor With its hip

Do you Tweet? Follow Mary on Twitter.

@marymalouf

MEXICAN

The Bit and Spur The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Tour the British countryside. Be home by dinner.

The British Passion for Landscape

MASTERPIECES FROM NATIONAL MUSEUM WALES

August 29 - December 13, 2015

PRESENTING SPONSORS

Special Ticketed Exhibition

Katherine W. Dumke and Ezekiel R. Dumke Jr. Special Exhibitions Endowment

umfa.utah.edu/BritishLandscapes

This exhibition is organized by the American Federation of Arts and Amgueddfa Cymru– National Museum Wales. The exhibition tour and catalogue are generously supported by the JFM Foundation, Mrs. Donald M. Cox, and the Marc Fitch Fund. In-kind support is provided by Barbara and Richard S. Lane and Christie’s. John Constable, A Cottage in a Cornfield, 1817. Oil on canvas, 12 3/8 x 10 1/4 in. National Museum Wales (NMW A 486). Courtesy American Federation of Arts.

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MARCIA AND JOHN PRICE MUSEUM BUILDING

travel/faces/outdoors/dateline utah/arts & entertainment

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Brunch Menu Saturday and Sunday 11am-3pm. Private dining space available at Holladay and Foothill locations.

NEW downtown location NOW OPEN! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

2013 149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com

Top 10 Best Ski-Town Sushi Restaurants – Ski Magazine The food at Tona is meticulously prepared and attractively arranged. Tona combines local seasonal ingredients and fresh seafood from around the world to provide guests a new level of culinary dining experience. Its innovative usage of global ingredients sets Tona apart from its peers. Chefs’ endless creativity brings new surprises to guests that both please the eyes and the palate. The combination of traditional Japanese cooking with modern techniques and ingredients is what guests can find at Tona.

2013

2014

2015

2013

2014

210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same award winning beers and pub fare at our new location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Whiskey Salt Tater Tots, Loaded Wasatch Nachos and Classic Burgers, Wasatch Brew Pub Sugar House promises to be a wickedly good time! Serving lunch, dinner and weekend brunch. Private event space available for large groups, summer patio dining and a full liquor license. Validated garage parking.

Misbehaving in Utah since 1986! 2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com

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barguide

A curated guide to the best bars in Utah

Start Sipping!

Don’t miss Salt Lake magazine’s Fourth Annual Farm to Glass Cocktail Contest Aaron Ilott, left, and Jesse Farrer from Salt City Vodka

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine.

Visit SLmag.com for more info about the Farm to Table Cocktail Contest.

During the month of September, 20 restaurants and bars in Salt Lake City will be serving original cocktails that include at least two farm-fresh seasonal ingredients. (Beets! Berries! Peppers! Tomatoes! Kale! Who knows what a creative bartender will decide put in his blender, infuse in his vodka or use as a garnish?) Your job is to taste as many cocktails as you can, rate them and vote on your favorites via your phone or on the Salt Lake magazine website slmag.com The winner will be announced at a Cocktail Party the first week in October (open to the public with a tax-deductible ticket). Bartenders will serve tastes of their nominated cocktails. The contest winner receives an engraved martini glass, acclamation in Salt Lake magazine and everlasting glory. Here are this year’s contestants. Bodega and The Rest, 311 S. Main, SLC, 801-532-4042 Trio, 680 S. 900 East, SLC, 801-533-8746 Undercurrent, 279 S. 300 East, SLC, 801-574-2556

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

Squatters Pub Brewery, 147 W. Broadway, SLC, 801-363-2739 Faustina, 454 E. 300 South, SLC, 801-746-4441 Caffe Niche, 779 E. Broadway, SLC, 801-433-3380 Provisions, 3364 S. 2300 East, SLC, 801-410-4046 Zest, 275 S. 200 West, SLC, 801-433-0589 Pallet, 237 S. 400 West, SLC, 801-935-4431 Finca, 327 W. 200 South, SLC, 801-487-0669 Vinto, 418 E. 200 South, SLC, 801-539-9999 Avenues Proper, 376 8th Ave., SLC, 385-227-8628 Taqueria 27, 1615 S. Foothill Dr., SLC, 385-259-0712 149 E. 200 South, SLC, 385-259-0940 4670 Holladay Village Plaza (2300 E.), Holladay, 801-676-9706 BTG, 63 W. 100 South, SLC, 801-359-2814 Takashi, 18 W. Market St., SLC, 801-519-9595 Frida Bistro, 545 W. 700 South, SLC , 801-983-6692 J. Wong’s, 163 W. 200 South, SLC 801-350-0888 Avenues Bistro on Third, 564 E. 3rd Ave., SLC, 801-831-5409 Stoneground, 249 E. 400 South, SLC, 801-364-1368 Cucina Toscana, 282 S. 300 West, SLC, 801-328-3463 Bar-X, 155 E. 200 South, SLC, 801-355-2287

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.)

Aerie Thanks to floor-to-ceiling windows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EGO Bar X This drinker’s bar is devoted to

cocktails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the city’s best electric sign. 155 E. 200 South, SLC, 801-355-2287 E

Beer Bar Food & Wine darling, Food

Network regular and owner of awardwinning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to the Beer Bar which is is right next to Burrell’s other SLC hipster success story, Bar X. This hipster beer joint is noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 to choose from, not to mention 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287 E

The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM Beerhive Pub An impressive list of over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way American’s like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty

beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Campfire Lounge Well, don’t go

expecting a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 E

High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award- winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a former livery stable— is pure Park City. 703 Park Ave., Park City, 435-649-8300 E

Party with a Glass Celebrate Salt Lake’s best cocktails

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 E DINING

201 5 AWARD

Copper Common Sibling to the

hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain Hall OF and you don’t actually have to order food if Fame youSLM don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 E

Get ready for the city’s best cocktail party! Once the votes are counted, we gather the bars and restaurants that participated in Salt Lake magazine’s Farm to Glass Cocktail Contest and invite the public for one final shake-out. Guests will sample the competing drinks, nibble on local food and vote again—this time, for the favorite cocktail of the night. This year, the party will be at Gallivan Center on October 4—festivities begin at 6 p.m. Proceeds go to Salt Lake Area Restaurant Association, a new organization formed to celebrate, inform and unite the growing restaurant community in the Salt Lake area. For more information and to buy tickets, go to saltlakemagazine. com or slara.org. S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015

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21 & OVER BARS

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a dif-

ferent color. The owners try to be green, using eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

Kristauf’s Martini Bar One of the first straight-up classy bars in the city, Kristauf’s opened in sync with the martini craze and has survived long enough to have competition. A gin martini is the purist’s cocktail, but most of us savor all kinds of concoctions in a martini glass—just ask owner Cody Frantz, who changes his menu annually. 16 W. Market St., SLC, 801-366-9490 E Market Street Oyster Bar The livelier

nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters— half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044 E

Naked Fish This tiny bar, tucked in the

back of the stellar Japanese restaurant, boasts a beautifully edited menu of cocktails developed by one of SLC's preeminent tenders, Scott Gardner. Gardner is a perfectionist and his artist's touch shows in every drink, each as meticulously crafted as the cuisine. 67 100 South, SLC, 801-595-8888

The Rest and Bodega The neon sign

says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof

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book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E

Last Year’s Winner Major Tom’s Ransom

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 E Whiskey Street Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar backed with bottles and centered with a narrow stand-up table, a row of booths, and some cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a classic list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the imbiber’s choices. 323 S. Main St., SLC, 801-433-1371 E Zest Kitchen & Bar Besides healthy

dining, Zest offers handcrafted FreshTM juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeño Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites, too. 275 S. 200 West, SLC, 801-433-0589

Dax Williamson

Dax Williamson, the erstwhile Wild Grape Bistro’s mixologist, took the prize at last year’s Farm to Glass contest with a fruity, flowery and tangy drink with an unexpected kick. To steal the recipes for all of last year’s cocktails—go to saltlakemagazine. com/2014-farm-to-glass-cocktail-recipes/.

Major Tom’s Ransom Small sliver poblano pepper 2 fresh sage leaves ½ oz. fresh lemon juice ½ oz. fresh lime juice 1 oz. fresh peach purée ½ oz. sage simple syrup 1½ oz. Ransom Gin Top with champagne float Add peach purée, simple syrup, shake and then strain into an ice-filled pint glass Top with champagne, Garnish glass rim with lavender sugar (or just sugar) and garnish with a slice of peach. Peach Puree Boil 4-5 peaches. Let cool. Remove skin and pits from peaches and puree. Sage Simple Syrup Mix together 1 cup sugar, 1 cup water and 7-10 sage leaves. Bring to a boil, remove from heat, allow to cool, then strain into container.

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my turn

Birthday Wishes A few thoughts on my history of time BY JOHN SHUFF

I celebrated my 75th birthday a few months ago.

That’s not a typo. 75. I keep looking at that number and wondering how that could happen, how it got here so quickly. It was just a few years ago that I married Margaret Mary and we began a new life together. We were in New York and Connecticut and it was just yesterday we moved to Utah to launch this magazine. Where did all those years go? When did youth turn into middle age and then middle age start casting those longer shadows I see today? I find myself shuffling through old pictures more and more often, just to see if it was real, that it was me back then with an infant in my arms, or swinging a golf club or dancing with Margaret at a benefit at the Waldorf. I remember celebrating my dad’s 75th in Cincinnati in 1980 like it was yesterday. Mom put the party together and invited all his sidekicks, most of whom I’d known as a young boy. I remember at the party thinking how old they were, how I would never be that old, that my future was a day from now, and a day after that. And yet, here I am, the same age as those men at my father’s birthday party, a little dazed, a little uncertain about what it means. What the next chapter is, how this one turns out. From Left: John Shuff, David Shuff, Molly Rocha, Maddie Rocha, James Rocha, Chloe Rocha, Margaret Mary Shuff

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As I looked around my own birthday party, I saw the men I had known for 30-some years, but things had changed. I saw them moving more slowly, many with snow white hair, some in walkers and wheelchairs. Others in my circle suffer from Alzheimer’s or cancer or some oddball disease that has 12 letters in its name. Bottom line is that the Fountain of Youth has apparently gone dry in this crowd, and the Golden Years are a little tarnished. Or, as one old buddy said, “The biggest lie I tell myself is I that I don’t need to write it down.” For me, it’s not all bad; just different. Going for an “early bird special” means you can be in bed by 8 p.m., which I now regard as a good thing. Taking a nap in the afternoon ensures that you won’t fall asleep during dinner. You and your wife never order a whole entree and finishing a beer takes an hour. Martinis are no longer my favorite recreation, and the movie cashier never has to ask if you want a senior ticket. I drop things constantly due to arthritis in my hands. And lastly, I suffer from the old person’s lament: “I remember the old days when things were so much better.” I have few regrets, aside from the multiple sclerosis that I’ve lived with for 40 years. I wouldn’t wish this disease on a dog, but when I’ve visited hospitals and rehab centers I’ve seen so much pain and suffering that my problem often seems insignificant. My heart cries for children who suffer from debilitating diseases, knowing that they will never experience life as I have. All the aging talk aside, when I look at my Margaret Mary, who has stood by and with me for 52 years, I see a piece of stained glass, a face as beautiful and radiant as the day I first met her. She is the cornerstone of our family and I thank her every day for being the person she has been to all of us. She has made life as rich as I could have hoped, despite the fact that it’s speeding up all the time. Andy Rooney said it pretty well: “Life is like a roll of toilet paper: the faster it goes, the closer to the end it gets.” So live it up, savor the moment; tell people what they mean to you. And, Margaret Mary, the next time you go to Costco please buy the supersized rolls of toilet paper. I need all the help I can get.

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ÂŠ2015 John Hardy Limited