August 2026 | Vol. 8 Iss. 8
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Millcreek
A gluten-free tour
Lebanese addition
Millcreek food scene adds a new spice
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Taking a trip around the valley for special offerings Page 20
Former geophysicist continues his evolution as he renames established Millcreek restaurant By Anna Nielsen | a.nielsen@mycityjournals.com
With Rawtopia being renamed to Omar’s comes new tapas-style dishes and live music events.
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his entirely organic, gluten-free, seed oil-free and dairy-free restaurant has seen several iterations since owner Omar Abou-Ismail opened shop over 20 years ago. Originally, the Millcreek eatery had a fully raw vegan menu, hence the name Rawtopia. As Abou-Ismail learned and the business grew, he said, “I found out that it’s not sustainable to be raw vegan and people who do care about the climate may also want to eat animal products. That’s OK and can still be done in a sustainable way. I want to create a place for everyone.” Since 2017, the menu has highlighted grass-fed bison, and wildcaught cod and salmon, although the name Rawtopia stuck around for almost another decade. A change was overdue. “We’ve outgrown the name. People think of raw food as a salad place, not a legit restaurant. I hope to get more recognition that the gourmet food we make is more than just healthy, it’s delicious. We sometimes struggle because of the niche. I will lose my business
Chef Omar Abou-Ismail. (Photo Courtesy Sean Bartholomew)
if we don’t adapt,” Abou-Ismail said. Along with the new name, Omar’s, the owner is also adding lamb and tapas-style plates, revamping the interior, and hosting more events like live music. Abou-Ismail is no stranger to adapting,
proclaiming, “I love to evolve. I love to learn.” Initially, the University of Utah graduate studied geophysics, which he cites as the place his passion for sustainability and the food industry started. In 2004, Abou-Ismail recalled, “I was in Maui working as a geophysicist when my dad was diagnosed with cancer,” thus began a journey toward cleaner eating. “When I started eating raw vegan food I felt very cleansed, and I told my mom she should try it. My mom is also a chef, so I bought her a book about clean eating and she came on board with me to start a restaurant,” Abou-Ismail said. After his father’s death, he began the establishment, as a hole-in-the-wall place selling organic raw foods in the back of an herb shop in 2005, which has since moved locations three times. From the beginning, offerings pulled inspiration from roots in Lebanon and West Africa, with some ingredients sourced from his family in those regions, and others from local farmers markets. “We’re very talented with food,” Abou-Ismail said. “Our team and cooks love what they do.” Everything in the restaurant is made from scratch, and much of the process is
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showcased on Instagram. “People can see the work that goes into our food.” Even more behind-the-scenes on the chef’s favorite recipes can be found on Martha Cooks, Season 4 Episode 2. In March 2023, Martha Stewart visited the restaurant, drawn by the mission “to serve people flavorful, healthy food, and support the planet by supporting organic and regenerative agricultural practices.” Abou-Ismail prepared his favorites for Stewart and said “she truly enjoyed her experience and invited me to New York to her home to film a cooking segment in April 2023. It aired May 2024.” “To be recognized by Martha Stewart fueled me with gratitude and hope,” he said. He further expressed gratitude for his entire staff, and “to my dearest mother who has been with me from the very beginning, and all my loyal customers that have supported me through this journey of clean wholesome eating. I’m so grateful for our shared mission for a cleaner, healthier planet. Together I believe we can help influence positive change in our world.” Omar’s is located at 3961 S. Wasatch Blvd. l
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