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CHEF'S HOLIDAYS SECRETS AND SHORTCUTS
WOOF! HELPER-DOGS BRING COMFORT AND HOPE
MAGAZINE OF THE MOUNTAINWEST
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Dec. 2018
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BEYOND GINGERBREAD An entirely edible City-County building replica P. 38
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25274 76991
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Successful Q1 through Q4?
Treat yourself to a Q5. Closer than you think; better than you’re used to. 801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe
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The new Cayenne. Starting at $65,700.
Porsche Lehi A KEN GARFF DEALERSHIP
Porsche Lehi 3425 North DIgital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com Š2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.
HANDCR AF T ED CHAIN & POWER ROCKS
contents
NOV EMBER /DECEMBER 2018 FEATURES
76 HOME FOR THE HOLIDAYS
BY MARY BROWN MALOUF
Chefs make their business keeping customer’s bellies full all year long, so what foods do they prepare for their loved ones over the holidays? We find out.
84 CANINE THERAPISTS BY SUSAN LACKE
Sure, they’re man’s best friend—but they may well be our best therapists, too. “Working dog” has a whole new meaning at libraries and hospitals all over Salt Lake.
92 POINTS OF VIEW S A LT L A K E M AG A Z I N E S TA F F
PHOTO ADAM FINKLE
We asked notable Utah photographers to sum up their vision of the season in a single image.
on the cover
A gingerbread City-County building created just for us by Elissa Barber (of Baking Hive) and Elly Carter (of Elly Carter Cakes).
98 FUR REAL... OR NOT STYLED BY JEANINE MILLER
It takes just a touch of fur—real or faux—to make a day, or outfit, extraordinary.
Photo by Adam Finkle
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64 Worth a trip
The best parts of Maui are off the beaten path. BY JOHN THOMASON
71 outdoors 37
Use this shoulder season to download apps that can help you get the most of your chosen outdoor activity when the time comes.
37 the hive
Gingerbread, ice castles, a tiny cinema, the latest in cold weather tech, what’s old is new again in feminist art, our editor’s Christmas music picks, Mars right here in Utah, aromatherapy and handmade crafts
52 statewide
Public art is not chosen by the public. So, who chooses it? And how? BY STEPHEN DARK
54 #loveutah
Events and fundraisers that matter to you
105 a&e
A local folk singer, a local museum thinks outside-the-box, new Nutcracker costumes and local events you don’t want to miss
133 dining guide
The best of Salt Lake’s ever-growing and ever-changing dining scene. BY MARY BROWN MALOUF
168 bar fly
Two hip bars—Post Office Place and Alibi—are new, but behind them are faces familiar to downtown.
115
PARK CITY LIFE Opioids in Summit County, the best wines for your holiday celebrations, Television filmed in our mountain town, a side-byside comparison of mega-ski passes, a tour of rural taverns and more.
BY MARY BROWN MALOUF
63 biz
The best cheese you’ve never heard of is from Logan. BY ASHLEY SZANTER
176 my turn
Step—or ski—outside of your comfort zone this holiday season. BY JOHN SHUFF
volume 28 number 6 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2017, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
PHOTOS: FOOD AND PORTRAIT, ADAM FINKLE; ICE CASTLES, VALOR PHOTOGRAPHY, COURTESY ICE CASTLES
BY TONY GILL
Discover more at SaltLakeMagazine.com
Holiday Cooking Tips from Utah’s Best Chef’s What about a chef’s holidays at home? A chef’s life is all about cooking, cooking, cooking so how is this a holiday? We wondered, so we asked local chefs: Once the restaurant cooking frenzy is over, do they just feel like ordering a pizza for the festive at-home holiday meal? Do they bring home leftovers? Or is it Netflix and chill?
Dining Guide
Salt Lake magazine’s dining guide offers up-to-date, independent dining reviews of local restaurants. saltlakemagazine.com/dining guide
Kate MacLeod was classically trained on the violin as a young child but now she plays the fiddle. “A fiddle costs a few hundred dollars and a violin costs a few thousand,“ she jokes. “It really comes down to style. There’s no difference between the instruments.” Find out for yourself with an exclusive intimate performance for our Small Lake City Concert series. Saltlakemagazine.com/small-lake
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
facebook.com/ SaltLakemag
@SLmag
youtube.com/ saltlakemag
pinterest.com/ saltlakemag
@SLmag
PHOTOS: TOP, ADAM FINKLE; BOTTOM, NATALIE SIMPSON
Small Lake City Concerts
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the
y a w a e Tak What we
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IDAY MEAL L O H ’s f e h c ma can learn fro UF N MALO Y BROW BY MAR NKLE DAM FI S BY A PHOTO
ver heard the term 'busman’s holiday'? The old phrase dates from the 1880s, and refers to a bus-driver whose vacation involves driving to their holiday destination. That’s what the holiday season is like for chefs. The holidays are a crazy time—chefs’ concentration and culinary imaginations are focused on one of the busiest seasons of the year, making sure all their clientele have a delicious and merry holiday. Cooking, cooking, cooking.
But what about a chef’s holiday at home? It’s also based on cooking, cooking, cooking. How is this a holiday? We wondered, so we asked local chefs: Once the restaurant cooking frenzy is over, do you just feel like ordering a pizza for the festive at-home holiday meal? Do you bring home leftovers? Or is it Netflix and chill?
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Benno, Dresden and Walter
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THERAPY DOGS are all too
happy to lend a helping paw. BY SUSAN LACKE PHOTOS BY ADAM FINKLE
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FA N TA S T I C FUR M O D E L
CHLOE BENNETT
ART DIRECTION
JEANINE MILLER
PHOTOGRAPHY
ADAM FINKLE
PHOTO EDITING
JAROM WEST
Cotelac green dress ($337) Children’s Hour; Theory ivory fur jacket ($695) Panache; Christian Dior boots ($300) Name Droppers; diamond cupcake ring in 22K yellow gold from Arman Sarkisyan ($6,820) O.C. Tanner Jewelers
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
Black beanie ($150) Cake Boutique; gray fur vest ($39) Name Droppers; pink tourmaline and diamond ring in 18K rose gold from Omi Privè ($14,800) O.C. Tanner Jewelers
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Share Joy Season in the
of the
WITH THE
UTAH SYMPHONY
NOV. 24 – JAN. 5 MESSIAH SING-IN
HARRY POTTER AND THE PRISONER OF AZKABAN™ IN CONCERT
November 24 & 25 / 7:30 PM ABRAVANEL HALL
November 29, 30 & Dec 1 / 7 PM ABRAVANEL HALL
CONNER GRAY COVINGTON, conductor Kick off your holiday season with the Messiah Sing-In. This cherished tradition invites all to share in singing Handel’s masterpiece with the Utah Symphony. Bring your family, and your score, and join in on the majesty of Handel’s Messiah.
JUSTIN FREER, conductor / UTAH SYMPHONY Relive the magic of your favorite wizard in Harry Potter and the Prisoner of Azkaban™ in Concert. Based on the third installment of J.K. Rowling’s classic saga, fans of all ages can now experience the thrilling tale accompanied by John Williams’ score performed live by the Utah Symphony as Harry soars across the big screen. Signature Performance. HARRY POTTER characters, names and related indicia are © & ™ Warner Bros. Entertainment Inc. J.K. ROWLING`S WIZARDING WORLD™ J.K. Rowling and Warner Bros. Entertainment Inc. Publishing Rights © JKR. (s18)
CELTIC WOMAN: THE BEST OF CHRISTMAS WITH THE UTAH SYMPHONY December 18 / 7:30 PM ABRAVANEL HALL
PINK MARTINI’S JOY TO THE WORLD: A HOLIDAY SPECTACULAR WITH THE UTAH SYMPHONY December 21 & 22 / 7:30 PM ABRAVANEL HALL
UTAH SYMPHONY Celebrate this holiday season with the celestial voices of multi-platinum Irish singing sensation Celtic Woman as they present The Best of Christmas Tour with the Utah Symphony. Featuring music from the all-female ensemble’s most favorite Yuletide songs performed by them over the years. Prepare for an enchanting and festive evening filled with mesmerizing music, performance, and holiday cheer. Celticwoman.com. Signature Performance.
CONNER GRAY COVINGTON, conductor Portland’s favorite “little orchestra” joins the Utah Symphony in Abravanel Hall for a holiday celebration that features multicultural holiday songs from the band’s best-selling album Joy To The World alongside classic Pink Martini favorites.
HERE COMES SANTA CLAUS!
A NEW YEAR’S CELEBRATION
December 22
January 4 & 5
/ 11 AM & 12:30 PM ABRAVANEL HALL
/ 7:30 PM ABRAVANEL HALL
CONNER GRAY COVINGTON, conductor
XIAN ZHANG, conductor / MADELINE ADKINS, violin
Nothing sets the holiday scene like hearing your wintry favorites performed live by the Utah Symphony. Kids from one to ninety-two will enjoy the musical gifts on stage, with a joyful sing-along closing out the concert. There may even be a special appearance by the jolly man himself.
Ring in the New Year with guest conductor Xian Zhang, whose “incisive gestures elicit vivid performances” (The New York Times), as she leads the orchestra in six dazzling pieces, including well-known melodies from The Sleeping Beauty, Joan Tower’s Fanfare, and lively Viennese waltzes. The celebratory music is a clever juxtaposition to Szymanowski’s lush and mysterious Violin Concerto No. 1, performed by concertmaster Madeline Adkins. Let Utah Symphony launch you into 2019 with verve and vitality!
SEASON SPONSOR
For Tickets
VISIT UtahSymphony.org CALL
801-533-6683
a&e ARTS | ENTERTAINMENT
Small Lake City . . . . . 106 Outside UMOCA . . . . 108 Calendar . . . . . . . . . . 110
PHOTO BEAU PEARSON
Waltz on In CHRISTMAS JUST ISN'T Christmas without Ballet West's The Nutcracker—and it's got a fresh look, thanks to the newlydesigned sets and costumes that debuted at last year's performances. This year, the dance company is taking the show on the road to Washington, D.C.'s The Kennedy Center—resulting in fewer Salt Lake shows and a condensed show calendar. Dec 14-29, The Capitol Theatre, 50 W. 200 South, SLC, 801-255-2787, arttix.org
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SMALL LAK
E C IT Y
CONCERTS LOC A L
M U S IC
Live Performance
saltlakemagazine. com/small-lake
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PHOTO NATALIE SIMPSON
MacLeod will host a book launch party for her new songbook featuring instrumental compositions—with a music workshop and evening concert on November 10 at Pale Horse Recording Studio in Sugar House. More details can be found at katemacleod.com.
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Folk Fiddle KATE MACLEOD unites us with music. BY CHRISTIE MARCY
K
ate MacLeod was classically trained on the violin as a young child but now she plays the fiddle. “A fiddle costs a few hundred dollars and a violin costs a few thousand,” she jokes. “It really comes down to style. There’s no difference between the instruments.” MacLeod’s style is a unique Americanameets-Celtic, with a touch of her Quaker peace-making sensibilities thrown in for good measure. Fresh off an 11-week artist-inresidence program at the Pendle Hill Quaker Study, Retreat and Conference Center in Pennsylvania, where she created “peace motivating and inspirational music,” she’s more ready than ever to take on the folk tradition of uniting people through music.
To that end, the singer-songwriter-andcomposer has released songbooks containing sheet music so that others can learn to play her compositions. “I’m putting these pieces in a book so that people can play them themselves so that they can be part of music,” she says, “It’s living and breathing music.” MacLeod says her advice to anyone who wants to play or compose music is simple. Do it. “I create music based on what I see and feel around me right now and I believe people can create music in the space they are in,” she says, adding, “Don’t sit on the sidelines—create. Music is supposed to enrich your life.” The space MacLeod is in is Utah, so, many of her songs are inspired by the natural landscape and she is an outspoken proponent for public lands. But, she says, everyone is welcome at her performances, many of which are in more rural parts of the state. “Theres something about music that bridges differences,” she says, “I realize in my performances that in the same audience are people from all different sides of things. I don’t I tell them how I personally feel, or what I’m angry or frustrated about. What I say is ‘This land is so beautiful.’ I find more common ground. I want people to work it out.”
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CITY WIDE
Executive
e g en Chall
The City-Wide Executive Challenge invites leaders in our community to face the challenge of our state, nation and world’s leading causes of death and preventable disability – heart disease and stroke. These leaders committed to individually raise or donate $5,000 or more to create a healthier community for ourselves, our families and our employees to live, play and work, free of heart disease and stroke.
Alison Wistner CEO, UpWell Health, City-Wide Executive Challenge Chairwoman
Greg Summerhays
Brad Bonham
Marc Briggs
Frank Burns
President/CEO, Sandy Area Chamber of Commerce, 2018 Utah Heart & Stroke Walk Chairman
CEO, Walker Edison
CEO, UnitedHealthcare Medicare Plans
Associate Director, University of Utah Health
Ken Eliasen
Liv Sasaki
Laura Western
Vice President of Operations, Edwards Lifesciences
Business Development Director, American Heart Association
Executive Director, American Heart Association
Thank You! heartwalkutah.org
PARKCITYLIFE 115
PEOPLE | CULTURE | ATTITUDE
PHOTO VISIT PARK CITY
High Profile . . . . . . . . 116 5 Questions . . . . . . . . . 118 A&E . . . . . . . . . . . . . . 120 On the Street . . . . . . . 123 Talking . . . . . . . . . . . . 124 On the Town . . . . . . . 126 High Biz . . . . . . . . . . . 129 Back in the Day . . . . . 130
LET IT SNOW. PLEASE. As pretty as it is the rest of the year, Park City’s best season is winter, when the white blankets everything but the town’s charm. Encroaching development, parking problems and housing issues take second place when it’s powder time.
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Steaks | Chops | Seafood
801.238.4748
255 S West temple
spencersutah
Reservations at opentable.com
spencerssaltlake
ON THE
table FOOD | DINING
PHOTO ADAM FINKLE
Trends: Pot Pie . . . . . . Creek Tea . . . . . . . . . . Tsunami . . . . . . . . . . . Citrus Pear . . . . . . . . . Coffee Newcomers . .
134 140 142 148 150
Creek Tea
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on the table
Above from left to right: Hub and Spoke’s vegetable pot pie, Garage on Beck’s chicken pot pie, Avenues Bistro on Third’s rabbit pot pie
HUB & SPOKE
ADDRESS: 1291 1100 East, SLC WEB: hubandspokediner.com PHONE: 801-487-0698 ENTREES: $$ (Moderate)
GARAGE ON BECK
ADDRESS: 1199 Beck St, SLC WEB: garageonbeck.com PHONE: 801-521-3904 ENTREES: $$ (Moderate)
AVENUES BISTRO ON THIRD
ADDRESS: 564 E. 3rd Ave, SLC WEB: thirdavenuebistro.com PHONE: 801-831-5409 ENTREES: $$ (Moderate)
TRENDS
A Pie in Every Pot Your grandmother’s standby is the latest table trend
M
aybe it was the cricket flour. It tasted good, and so did the puff pastry topping, and the fillings I tried were great. I loved the idea of the collaborative pie, created in partnership with another restaurant. Nevertheless, The Dispensary, whose menu was based on personal pot pies, is already closed. That doesn’t mean pot pies have disappeared from the trend wave. They’re still cresting. All of a sudden they’re everywhere. Like pork belly, chicken and waffles and sea bass before them, pot pies are the darlings on everyone’s menu. I’m not sure where or why the trend started (if you know, enlighten me, please) but I do know that while some of the pies are traditional, others are decidedly not. The best one we’ve tasted so far was not made with the traditional chicken—it was rabbit meat. But we’re still tasting.
High Expectations
The pie looked highly promising—crowned with a golden dome of puff pastry—and smelled delicious when it was brought to the table. Hub and Spoke serves a vegetable and a chicken version of pot pipe; they both come served in a hot iron skillet. I tried the chicken, and ended up fishing for the bits of chicken lost in an overabundant thick cream sauce, under the toughened crust. Reheated? Microwaved? Anyway, the vegetable pot pie was the winner, though it did seem a lot like the chicken pie, only without the pretense of chicken. The pastry was tenderer and the sauce was not as stiff.
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Humble Pie
You don’t expect to find a complicated dish like pot pie in a garage-turned-bar but Garage on Beck’s kitchen is always surprising. Their version of CPP had great tasting filling, although like Hub & Spoke, the cream sauce was too thick, bordering on wallpaper paste. Corn kernels, carrot cubes, celery bits and chicken were all the same size and indistinguishable as individual tastes, although the melange blended into a savory mouthful. The top was draped with a square of conventional pie crust, which really works better than puff pastry—it kept its crispness and flavor.
Hop to It
Just forget about Thumper. Rabbit is—and has been—eaten all over the world, including the U.S., for centuries. The meat is mild, lean and usually farmed more sustainably than most cows, chickens or turkeys. It’s also extremely tasty. So stop thinking pet and start thinking pot when when you see rabbit on the menu. Steve Garner at Avenues Bistro on Third (which I wish would come up with a shorter name) braises rabbit in white wine with sage, makes a sauce (really a gravy) with chicken broth and tarragon and combines the meat with carrots, peas and potatoes before topping it with a lattice puff pastry crust. The result is comfort food at its most seductive.
PHOTOS ADAM FINKLE
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State Liquor License
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Handicap Accessible
L
Inexpensive, under
$10
M
Moderate, $10–25
N
Expensive, $26–50
D
G
ININ
2A 018 D WAR
2018 Salt Lake magazine Dining Award Winner
HAofLL
FA M E Dining Award Hall Of Fame Winner
ININ
HSL The initials stand for
“Handle Salt Lake”—Chef Bri2A 018 D
WAR ar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL
La Caille Utah’s original glamor girl
has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O
New Yorker Will Pliler has been in the New Yorker’s kitchen since the 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 pretheater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801532-0777. EGM – N Pallet This low-profile warehouse-
chic bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM ININ
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Quintessential Utah
Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN G
O
Very Expensive, $50+
Bambara Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL
HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque
D
GUIDE LEGEND
AMERICAN FINE DINING
by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM
Provisions With Chef Tyler
Stokes’ bright, fresh approach 2A 018 D
WAR to American craft cuisine (and a bright, fresh atmosphere to eat it in),
Listings
18
Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N ININ
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Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
SALT LAKE CITY & THE WASATCH FRONT
D
This selective guide has no relationship to any advertising in the magazine.
NOV/ DEC
D
A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
Table X A trio of chefs col-
laborate on a forward-think2A 018 D
ing thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385528-3712. EGM – N WAR
AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront has new owners— Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets Moroccan-spiced duck andcrafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-8315409. EGL
Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, manyflavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s foodas-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M Blue Plate Diner Formica
tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL
s e t t e l a p r u o m o r F . s r u o to y , y l e r Since
540 Main Street, Park City | riverhorseparkcity.com
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on the table
Graceful tea service and healthy grain and greens at Creek Tea
NEWCOMER
Tea for All
“E
IF YOU GO
ADDRESS: 155 E. Harvey Milk Blvd., SLC WEB: creektea.com ENTREES: $
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mma’s most favorite thing was to draw dogs. Well, one dog in particular...” It was 10 in the morning on a weekday at CREEK TEA, and I walked into a children’s reading circle. Half a dozen moms and their toddlers on their hips, or set loose and rearranging the coasters on a table, looking at their mom’s cellphones, climbing on the poufs. Some of them were even listening to the mom who was reading aloud about Emma’s passion for drawing. It was an unusually busy morning at this tea and book emporium—most days it has the serenity that just the idea of tea inspires. Comfy sofas and soft chairs and a wall of books make the room seem more like a living room than a coffee shop,
though there are the expected virtual workers isolated by their earphones and busy on their laptops, and several mid-century tables and cafe chairs. Pretty books—about artists from Rothko to Botticelli, biographies (Fred Rogers), children’s books and lots of books about tea—line the wall and are displayed in tidy stacks on a table. Order tea—white, green or black— and you’re given a wood tray with a pot, a mug and a timer so you can tell when the tea is finished steeping. In the mornings, there is a selection of pastries; for lunch or afternoon, the menu is hip and healthy: bowls of grains and greens like forbidden rice and spinach. Creek Tea is designed to be an experience, not a place to fuel up and go. It’s meant to be a place to chill, hang out, relax and take your time with your tea.
PHOTOS ADAM FINKLE
Plus grains, greens, books and peace.
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Citris Grill Most dishes come in either
Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N Copper Onion An instant hit when
it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s
ININ
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“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. EGM
Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. EGL – N D
Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N
Cucina Deli Cucina has
added fine restaurant to its 2A 018 D
WAR list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wineby-the-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM
The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Housed in an old
Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on
ciabatta. At dinner, the kitchen moves up the food chain. If the weather’s fine, choose to sit on the patio at sunset. 271 N. Center St., SLC, 801-596-0566. EGM
Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionall recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL
TAKE A DIP? Remember artichoke dip? The Dodo does. Stop in and remind yourself how good hot mayo and canned artichokes can be.
TURNS OUT YOU CAN BOTTLE HOLIDAY CHEER.
MOUNTAINWESTCIDER.COM Now available in all State Liquor stores. Or, stop by our Tasting Room located at:
425 N. 400 W. SLC, UTAH 84103
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21 & OVER BARS
bar
Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)
FLY
LIBATIONS | BARS
All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
POP goes Takashi BY MARY BROWN MALOUF
Honestly, it seems like this bar should have always been here. There is always a wait at Takashi so the need for a nearby bar has been a missing necessity for a long time—the opening of POP in the space that was formerly Kristauf’s actually shares an entrance with Salt Lake’s favorite sushi spot. So what could be more natural? A door is not the only feature shared by the restaurant and its sister bar—the
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
Takashi and Tamara GIbo at their new bar, Post Office Place. You can call it POP.
unerring style that has always been a hallmark at Takashi is seamlessly segued into the bar. Glass panels subtly divide the space into more intimate sections and everything is served with the same attention to presentation that Takashi gives to his sushi. The drinks menu includes a well-edited list of wines, a short list of sakes, lots of beers—both local and imported. And even though at this point I’ve had enough original
PHOTO ADAM FINKLE
Post Office Place.
come see what everyone’s been whispering about...
a modern speakeasy
bar fly
AC The latest iteration of Marriott, a sleek downtown Euro-styled hotel, has a chic and welcoming bar in the lobby, a great bar manager, Tracy Gomez, and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber, Sandlot and of course, Butch Cassidy and the Sundance Kid. Belly up. 225 W. 200 South, SLC, 385722-9600. achotels.marriott.com EGM Aerie Thanks to floor-to-ceiling win-
Post Office Place
craft cocktails to make me scream—largely because alcohol restrictions in Utah mean that cocktails are more soft than hard drinks—the ones concocted at POP tasted good. I was drawn to the King Ghidorah— Big Gin, Green Chartreuse, lime and yuzu Kosho (a fermented paste of chilies, yuzu peel and salt)—because King Ghidorah is my favorite Godzilla monster, so much so that used to top my Christmas tree with a gold Ghidorah instead of an angel. Lots of the cocktails have Japanese ingredients I’ve never heard of, and that also makes this list more interesting than most. And, of course, with Chef Tommy Nguyen in the kitchen, the “bar snacks” here are fantastic—pushing the limits (pig ear, tongue, beef heart) with ingredients and variety (ranging from simple ceviche and root chips to dumplings and pates. You might spend so much appetite exploring drinks and bar snacks at POP that you give up your place in line at Takashi. 16 W. Market St., SLC
dows, drinkers can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EG O
Bar X A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL
The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400 EGM Beerhive Pub More than 200 beers—do-
Smoked tea salmon mousse
mestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. 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 though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL Campfire Lounge Well, don’t go
expecting a real campfire. The laid-back
S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8
feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL
Copper Common Sibling to hugely
popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM
Cotton Bottom Inn Remember when
this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL
East Liberty Tap House Tap House
is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM
Gibson Lounge Grand America’s
inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM
Good Grammar Gallivan Avenue is becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002 EGL High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct different cocktail menus for summer and winter, and briefer ones for the shoulder seasons. The focus is on High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a
PHOTOS ADAM FINKLE
170
155 W 200 S SALT LAKE CITY, UT
801. 532.2068
EVERYDAY 11 A - 1 A
DISCOVER SALT LAKE’S BIG CITY BAR Lake Effect is, at it’s heart, a craft cocktail bar that excels in every beverage genre with over 90 different wines, 140 beers and the largest spirit selection in the state. Our ambiance is second to none with exquisite attention to detail and enticing comfortable décor on both the main level and the basement lounge. Our Latin infused menu will make your taste buds dance alongside the live music happening 5-7 nights a week. Lake Effect is located in the heart of downtown Salt Lake City. It is within walking distance of all major shopping destinations and hotels.
INQUIRE ABOUT PRIVATE EVENTS AT LAKEEFFECTSLC.COM
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