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MARCH/APRIL 2026

ON THE COVER

In this issue we reveal our 2026 Dining Award winners, p 49. From left to right, Brendan Kawakami, Takashi Gibo and Brice Okubo.

FEATURES

49 DINING AWARDS

BY THE EDITORS OF SALT LAKE

We reveal this year’s showcase of the best experiences across Utah’s foodscape, and remind you that each recommendation is a promise. A human-to-human promise. An assurance that a restaurant we say is amazing is amazing. Here’s your menu of Salt Lake ’s 2026 gustatory darlings

68

HIGH SCHOOL MUSICAL’S 20TH ANNIVERSARY

BY HEATHER HAYES

How a project that began as just another made-for-TV movie—no budget, no stars and a 30-day shoot schedule—went on to become Disney’s most successful television movie ever.

MARCH/APRIL 2026

15 the hive

BY SALT LAKE STAFF

Winter wellness recommendations, an international artist making a stop in SLC, and a list of slush-season events to fill your calendar. Find it all in The Hive.

41 adventures

BY SALT LAKE STAFF

One person’s loneliness is another’s solitude. Explore the vast unknown in Utah’s West Desert, trail maps required.

75 around the state

BY SALT LAKE STAFF

The largest board game gathering in the Intermountain West sets up shop in Layton. Plus, a new development shaking things up in Heber.

81 on the table

BY SALT LAKE STAFF

A century-old diner receives a second chapter, and a family enterprise bringing the flavors of Haiti to Utah County.

99 after dark

BY AVREY EVANS

Ready your pursed lips and selfie sticks, here are the coolest bar bathrooms in Salt Lake.

112 last page

BY AVREY EVANS

Learn the lore of Pink Floyd the Chilean flamingo, the Great Salt Lake’s most famous feathered resident.

THE MAGAZINE OF THE MOUNTAINWEST

EXECUTIVE EDITOR

Jeremy Pugh

ART DIRECTOR

Chelsea Rushton

MANAGING EDITOR

Avrey Evans

ASSOCIATE EDITOR

Mariah Maynes

WRITING CONTRIBUTORS

Ali Vallarta, Blakely Page, Christie Porter, Darby Doyle, Heather Hayes, Jaime Winston, Kendall Rodriguez, Lydia Martinez, Melissa Fields, Stuart Melling

GRAPHIC DESIGNER

Kimberly Hammons

PHOTOGRAPHY

Adam Finkle, Jazmine Worthen

PRODUCTION DESIGNER

Ren Atkins

SALES & MARKETING EXECUTIVES

Janette Erickson, Justin Dunkley, Mat Thompson, Phillip Redd

ADMINISTRATIVE MANGER

Jodi Nelson

FROM OUR READERS

THE PEOPLE’S BAR (JAN/FEB ISSUE)

“They [Kiitos Brewing] have done a fantastic job with the space and have been a wonderful addition to the neighborhood.”

—ERICK BILLETDEAUX, FACEBOOK

THE LAST DANCE (JAN/FEB ISSUE)

“Outdoor retailer left for Denver, then returned to SLC. Perhaps Sundance will do the same. It is a big hit to the local economy.”

—MAUREEN SLETTEN, FACEBOOK

EIGHT UTAH RESTAURANTS NAMED JAMES BEARD SEMIFINALISTS (ONLINE)

“Go Milo! We had the best wedding of all time at @arlorestaurant ”

—@KERRY_LYN, INSTAGRAM

TOUR THE NEW DELTA SKY LOUNGE AT THE SLC AIRPORT (ONLINE)

“This is beautiful! The only thing SLC needs now is a small area for kiddos (and parents). It surprises me that there isn’t one already”

—@KAYLEE.GORDON, INSTAGRAM

Voted Best Concert Venue Outdoor & All-Ages

TOP 5 MOST-READ STORIES OF JANUARY

1. Eight Utah Restaurants are Semifinalists for the 2026 James Beard Awards (online)

2. The Sun Sets on Utah’s Sundance Film Festival (Jan/Feb issue)

3. Utah Food and Drink Happenings: January 2026 (online)

4. Six Don’t Miss Events This Winter (Jan/Feb Issue)

5. What to do at the 2026 Sundance Film Festival (online) saltlakemagazine.com

DIGITAL EXTRA

For unseen photos from our 2026 Dining Awards photoshoot, and images from our awards ceremony held on Feb. 23 RD, 2026 visit our website at saltlakemagazine.com/ dining-awards

The Dining Awards Cometh

AS YOU MIGHT HAVE NOTICED on the way in, it’s our annual Salt Lake magazine Dining Awards edition. Each year, our expert panel helps us choose the 20 Best Restaurants in the state. Along the way, we highlight new restaurants that are coming up and give our gustatory darlings special awards for outstanding achievements. For example, “Outstanding Achievements in Cheese.” (Caputo’s is the winner of The Big Cheese award, new this year.)

Our chefs and restaurateurs continue to get national attention through multiple James Beard Award nominations and the swirling rumors that Michelin is snooping around out here looking for stars. We have a hand in that. For 27 years, we’ve awarded our plates to deserving establishments. And we take that seriously. (Although it is a lot of fun.) As our food writer and awards panelist, Darby Doyle says, “a food review is a promise. It’s a promise that what we’re saying is good, is actually good.” She’s right. In the age of the algorithm, finding a solid food choice is a tedium of cutting through the noise, the internet drek and the AI slop. So when we say these restaurants are the best, they are. We promise. See our choices on p. 49.

And there’s a lot more to chew on in this issue. (See what I did there?) Like, can you, like, believe that it’s been 20 years since we first laid eyes on Zac Efron? OMG! Yep. It’s been 20 years since High School Musical introduced the world to the halls of East High. This year, the students at East are trying to pull a Kevin Bacon and get Zac, the cast (and Zac’s abs) back in town for a reunion. Read more about the history of the movie, where the cast is now (some are still in Utah) and the student effort to bring them back to the school that made them famous on p. 68. Dig in!

Jeremy Pugh, Executive Editor

Promotion is for new members, ages 18 and above only. You must open this account with a Financial Service Representative and mention this promotion for enrollment. Must meet membership requirements and a minimum balance of $10 must be maintained. With the exception of the mortgage loan bonus, eligibility for payouts is limited to 6 months from the primary savings open date. Contact us for more information, and full terms and conditions. Promotion cannot be combined with other new member offers and is valid thru 12/31/26. This offer is subject to change without notice, and other restrictions may apply. Fees could reduce earnings. Equal Housing Lender. NMLS #654272. Federally insured by NCUA.

HAYDUKE LIVES!

Last year, rare books dealer Ken Sanders celebrated the 40th and 50th anniversaries of the publication of the iconic ecoactivism book The Monkey Wrench Gang by Edward Abbey. Sanders and Abbey were friends and business partners. Read more about the collision of counter-culture and Utah on p. 15.

FOODCRUSH

Koyoté and the Case for Dipping Your Noodles

BY LYDIA MARTINEZ | PHOTOS BY JAZMINE WORTHEN

ATsukemen broth has a thick, gravy-like consistency—perfect for coating the components like chashu and negi.

551 W. 400 North, SLC koyoteslc.com

FOOD CRUSH, TO ME, is that moment when flavor, texture and craftsmanship align so completely that you want to keep coming back again and again. Sometimes that crush comes from discovering something new. And sometimes, it’s an old favorite reminding you why you loved it in the first place. I’ve been thinking about my most recent food crush since I paid my check and walked out the door at Koyoté.

Koyoté is the kind of place that quietly opens, lets the locals fall in love first, and then becomes very, very busy. Blink and you’ll miss it. Blink again and you’ll be waiting for a table in the Marmalade District, greeted by a sign at the door that reads: “You’ll be judged if you don’t slurp.”

While the menu offers plenty of temptation, including classic shoyu ramen and vegetarian and gluten-free options, there is only one correct order here if you want to understand what Koyoté does best.

You want the Tonkotsu Tsukemen.

You want the dipping ramen.

This was my first experience with tsukemen-style ramen, and the concept is simple but transformative: noodles and broth arrive in separate bowls. The broth is hot, thick and unapologetically rich, while the noodles sit at room temperature, waiting patiently for their moment. The noodles are bird-nested together on the side, in a perfect tangle for scooping up with chopsticks. The etiquette = messy, big bites. You lift. You dip. You slurp.

The pork tonkotsu broth coats instead of floods, delivering maximum flavor in each bite without dilution. The broth is finished with an umami-forward fish

seasoning that deepens everything. It’s the kind of flavor that lingers, the kind you keep thinking about long after the bowl is empty.

Traditionally, tsukemen is considered a summertime dish. Cool noodles. Hot broth. Toppings are classic and generous: slices of chashu pork, a marinated soft-boiled egg, bamboo shoots, scallions. Everything is there for a reason.

And if you’re tempted to skip the Gyudon umami fish seasoning, don’t. It’s the finishing note that pulls the whole dish into harmony.

While you’re there, get the Karaage wings—gluten-free Japanese style fried chicken wings, time-consumingly brined and coated with Japanese potato starch for a crunch for days. For the gluten free folks, it is fried in a designated fryer. You may fill up on the small plates (I did!) and take some of the ramen home. But here is the magic: since the noodles are not submerged in the broth, they don’t get soggy and the broth and noodles are delicious the next day.

The true mark of a great food crush is this: I thought about the tsukemen the next day. Then I reheated it. And it was still excellent— proof that this isn’t just a novelty ramen format, but a deeply considered dish built on technique and restraint.

Koyoté may call itself a neighborhood ramen bar, but the dipping ramen alone is destination-worthy. Come hungry, slurp loudly and be warned: once you start dipping your noodles, there’s no going back.

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With a love for Utah history, homeowner JaeLynn Williams teams with designer Cindy McCarley to revive a Spring City treasure

BY MEGAN BARTHOLOMEW ︱ PHOTOS BY LINDSAY SALAZAR

WELCOME TO SPRING CITY, UTAH— the first community in the state to earn a spot—in its entirety—on the U.S. National Historic Register. With more than 300 historic homes and a

streetscape still patterned after the 19th century, it’s a rare place where log cabins, adobe walls and stone structures remain part of daily life. When one such home went up for sale, history enthusiast JaeLynn Williams

seized the chance to restore it into a welcoming stay that blends Spring City’s storied past with stylish comfort. Throughout the home, carefullyselected furnishings and decor strike a balance between old-world form and

modern function: pieces that visually belong to the 1880s aesthetic, but with the comfort and durability expected of today’s homes. “Our guiding intent was to honor the architecture and domestic style of the late 19th century, while also maintaining a space that feels inviting and functional for life in 2025,” says designer Cindy McCarley. For modern functionality and flair, the designers cleverly integrated contemporary conveniences and a strikingly modern color story. “Color was a huge part of this project,” echoes

McCarley. “Every room has a different wall treatment, from wallpaper to wainscoting. We thought a lot about which palette to put in each room.” Lively wall treatments breathe new life into each room, while paying homage to expressive wallpapers of the home’s era. Ultimately, the goal of this redesign was to encapsulate the enduring spirit of the home. “I don’t know if it’s the setting or the architecture with its thick stone walls, but this home feels peaceful,” says Williams. “It feels solid, pleasant and very welcoming— worth preserving in every way.”

Old-World Meets Modern Function

Furnishings and decor that unify old and new

CLOCKWISE FROM TOP LEFT:

An inviting sitting room welcomes guests with richly papered walls, a fresh blue and copper color palette and curated furnishings.

Peel Furniture Works expertly reinforced a 20th-century antique cabinet, allowing it to present a period-honoring facade while supporting the weight of a quartz countertop and backsplash in the primary bathroom

Teamed with the heritage-inspired CornuFé range, the custom cabinetry works overtime—hiding refrigerator drawers and smart storage solutions that deliver functionality without sacrificing style.

A new spindle bed anchors a main-level guest bedroom, where Schumacher’s Tasmanian Mimosa wallpaper and Thibaut Roman shades create a warm, lived-in look.

Heart and Heritage

True to the typical homestead arrangements in Spring City, the property also features a historic cabin, which was relocated to the lot. In perfect harmony with Williams and McCarley’s bold contemporary palette, the cabin features an original door painted in cheerful blue and decorative, hand-painted tole work in honor of the area’s Scandinavian heritage.

Inside, the decor channels the charm of a bygone era while leaning fully into the structure’s rustic roots. Exposed original logs and hand-restored chinking set the stage for antique-inspired details, including the bathroom’s Thibaut wallcovering— aptly named Hill Garden—that evokes the romance of heritage interiors. The result is a retreat where historic character and refined comfort feel seamlessly intertwined.

Ideal Conditions

Head spas can bring your hair from drab to fab this spring

BY AVREY EVANS | PHOTOS COURTESY OF HOLI HEAD SPA

WINTER CAN BE TAXING— our skin becomes cracked and sensitive from the dry air, circadian rhythms creep along bolstered by sunrise lamps and vitamin C, and our lungs ache from the bitter, pollution-laced air Utahns know too well. Up top, our hair and scalp have also taken a beating—the combination of low humidity, indoor heating and hot showers result in breakage, itchiness and shedding. Luckily, spring is coming and local beauty experts are here to help.

Blakley Cook is the owner of Holi Head Spa, a holistic wellness spa that offers everything from microscope scalp analysis to hair growth treatments and red light therapy. “I grew up in the world of hair,” Blakley says. “My mom was a hairstylist, my aunt, uncle and grandparents owned a beauty school, so I’ve always been in it, and I love making people feel amazing about their wellness.” In 2021, she took the risk and opened up her own salon and spa, and the floodgates, it seemed, were opened.

Just five months later, Blakley opened a second location, fulfilling

Utahns’ growing demand for focused beauty treatments.

THE GROWTH OF HEAD SPAS

Head spas started popping up on America’s “For You” pages during the pandemic, driven by the serene setting and ASMR tingles, but the tradition’s roots trace back to ancient Asian wellness practices. Japanese rituals intended to balance mental and physical wellness often began at the scalp, which is believed to be a vital acupressure point. Practices like shiatsu massage, hot-oil treatments and steam therapy were a regular self-care routine for centuries before making their way to Utah via algorithms and influencers. Keeping with the spirit of holistic healing that begins at the top, Holi Head Spa incorporates traditional aromatherapy, natural essential oils and pressure-point massage techniques. Going the extra mile for relaxation, treatments may also include neck and shoulder massages, facials, body scrubs and a sound bath. Locations in Murray and Orem, holiheadspa.com

Head Spa Dos and Don’ts

Do check the before and after “Our microscope analysis is our top treatment add-on, and the before and after is such a drastic change.”

Do soak up all the tingles

Treatments begin with a scalp exfoliant and detoxifying spray, followed by a 15-minute dry scalp massage with a gua sha and specialized massage tools. After a double wash and oil treatment, you’ll relax under a steamer to open your pores and sink further into

a zen state. The final step, and everyone’s favorite, is the halo rinse and conditioner

Don’t arrive with washed hair

“We like to see what the scalp is doing on day two or day three after washing. We can customize treatments to provide longer benefits.”

Remember, consistency is key

“We recommend coming in every six to eight weeks to maintain ideal scalp conditions, and for those with psoriasis or eczema, they are going to need four to six treatments to really see a difference.”

CLOCKWISE FROM TOP: Soothing Hair Bath, $46, O Way, owayusa.com

The spa’s signature halo rinse is a favorite among Blakley’s clientele.

Holi Head Spa’s Murray location is a one-stop shop for beauty treatments and products that prolong results.

HAYDUKE LIVES!

The origin of an iconic book that inspired a generation of activists

BY JEREMY PUGH

LAST YEAR MARKED TWO UNIQUELY UTAH occasions:

First, the 50th anniversary of Edward Abbey’s The Monkey Wrench Gang (1975) and, second, the 40th anniversary of Utah rare bookseller Ken Sanders’ publication of the iconic illustrated edition of the novel (1985). Now, if you aren’t someone who has floated a Utah river, scaled a sandstone tower or wandered across the desert, these events may have gone unnoticed. But for any dirtbag hippie eco-warrior, river rat or red rock crawling die-hard, it was a big deal.

construction of the Glen Canyon Dam, which created Lake Powell and submerged the now-lost Glen Canyon behind the dam.

Wilderness is not a luxury but a necessity of the human spirit, and as vital to our lives as water and good bread.”

EDWARD ABBEY

The gang, which is inspired by real-life friends that Abbey knew, sets out to gum up the works of the construction by “monkey-wrenching” the bulldozers, trucks and earthmovers.

The fictional tale details the exploits of a gang of eco-activists fighting the

The Monkey Wrench Gang was not a national sensation. But it resonated with people who love the Spartan wildness of southern Utah and became required reading. (Abbey’s Desert Solitaire is also on that list.) Sanders was of a like mind and heard that message loud and clear. And then one day, in 1976, Abbey

Courting R. Crumb

If you’ve ever seen a bumper sticker with the Grateful Dead’s lyric from “Trucking” on it, you know Robert Crumb, who signed his work “R. Crumb.” Crumb was a generationally significant illustrator, underground comic artist and instigator. He poked fun at, well, everything, exploring sexual fantasy, rage and social satire. His unique crosshatched drawings became icons of the counter-culture of the ’60s and ’70s and Sanders convinced him to illustrate his edition of The Monkey Wrench Gang. But it took a while.

Sanders knew Crumb, kind of. They had met at book fairs and events. In the early ’80s, the artist was living outside of Davis, Calif. and was famously reclusive and grouchy. At first, he “flat-out” turned Sanders down. He finally got Crumb to read the book and “he fell in love with it.” Crumbs' illustrations brought Abbey’s characters to life.

Recently, Sanders celebrated the book and his friend, Ed Abbey, in a series of 50th anniversary parties and events. He reprinted the 1985 version and created special edition box sets that include rare photos, writing and an illustration by Sophie Crumb of her father. The iconic illustrations were used for a series of limitededition beer cans produced by Fisher Brewing Company. kensandersbooks.com

blew into Cosmic Aeroplane like a tumbleweed. “We knew his book and knew who he was,” Sanders recalls. “We became good friends.”

The friends became business partners. Sanders set out to shine more attention on Abbey’s work and wanted to print

The Monkey Wrench Gang through his small publishing company, Dream Garden Press. During that effort, he and Abbey spent many days floating the Green and Colorado Rivers in a hard-sided dory boat. Together they navigated some of the West’s wildest whitewater.

“On the river, you leave the outside world,” Sanders says. “You become a part of the wilderness. Abbey knew that.”

The Monkey Wrench Gang inspired a national resistance movement that embraced Abbey’s ideas about the value of wild places. Sanders was there when the activist organization, Earth First!, unfurled a banner with a black crack from the top of the dam, with Abbey’s blessing. “That action lit a spark,” Sanders says and quotes Abbey, “wilderness is not a luxury but a necessity of the human spirit, and as vital to our lives as water and good bread.” Abbey believed that the idea of wilderness needed no defense. It needed defenders, Sanders says. “It’s more true now, than then.”

ABOVE:

with Fisher Brewing company to create a limited edition brew with The Monkey Wrench Gang illustrations by R. Crumb.

Civility for Me But Not for Thee

Free speech, political violence and what the First Amendment means now

BY CHRISTIE PORTER

IN THE HOURS FOLLOWING

the death of Turning Point USA’s controversial CEO Charlie Kirk at Utah Valley University, Governor Spencer Cox gave a statement condemning political violence. The Governor once again harkened to one of his trademark positions: a call for unity and civility, even, and especially, toward those with whom we disagree. He listed the UVU shooting among other recent—apparently politically motivated— acts of violence, such as the attempts to kill the President and Pennsylvania Governor Josh Shapiro, as well as the murders of Speaker of the Minnesota House Melissa Hortman and her husband. But one need only look at the disparate and heavily partisan responses toward each of those events to see that many, even in Utah, do not hold the same value of “Disagree Better.”

Even in the immediate aftermath of the UVU shooting, whenever the conversation turned to Kirk, the topic of free speech

was never far behind, and, as a result, the breadth of those First Amendment rights is being tested.

“Charlie believed in the power of free speech and debate to shape ideas and to persuade people,” said the Governor.

“Historically, our university campuses in this nation and here in the state of Utah have been the place where truth and ideas are formulated and debated.”

Utah Valley University Vice President Val Peterson added, “We firmly believe that UVU is a place to share ideas and to debate openly and respectfully. Any attempt to infringe on those rights has no place here.”

Turning Point USA appears to have a different view of how the First Amendment should be applied on college campuses. On one hand, the organization has a platform because universities allow open discourse. On the other hand, Turning Point keeps a watchlist of professors whom it advocates to have fired for their beliefs.

Now the two converge. For the teachers and professors fired for sharing social media posts critical or disparaging of Kirk in the wake of his death, is the First Amendment on their side? According to the U.S. Attorney General, posts like that are considered hate speech, which she implied is not protected and stated overtly that the government would target those people. Never mind the U.S. Supreme Court decisions (recently in 2017, Matal v. Tam) that disagree. Now, the courts will once again decide on the extent of the First Amendment’s protections for disciplined educators and students.

FREE SPEECH ON CAMPUS

The ACLU, which is involved in some of those lawsuits, holds the view that “Government officials calling for people who expressed their political views to lose their jobs or face other punishment is unconstitutional,” and to protect the free exchange of ideas, the ACLU seeks to defend educators and other public servants who face discipline for sharing personal views. In the past, the legal merit of such firings has hinged on whether the school can prove the speech itself significantly disrupted the school’s operations, but we live in interesting times.

It bears mentioning that the First Amendment protects people from government suppression. A private employer, or even a private university, therefore, is not likely to violate the Constitution when it fires an employee for posting something online. Public universities like UVU are different.

“When talking about First Amendment rights here, we’re really talking about public universities,” says Aaron Welcher, Director of Communications for the ACLU of Utah.

Public institutions exist in a legal area similar to public streets, sidewalks, parks and other public spaces. However, even they are allowed to impose some limitations on how students and professors exercise their First Amendment rights.

“Students do have to comply with all applicable laws and university conduct codes—such as time, manner and place restrictions,” says Welcher. Universities must then apply those limitations consistently, regardless of the expressed message.

Welcher says they have seen, in the past, universities applying restrictions unevenly for some campus protests but not for others—most recently when some university students were encamped in support of Palestine.

Free Speech Online

While supporting First Amendment rights at public universities is a constant concern for free speech activists, organizations like the ACLU stay wary of other potential threats to free speech as well. In states like Utah, they have taken positions against broad bans on minors’ accessing certain content in part because they say those broad measures inevitably impose restrictions on adults. “Requiring adults to verify their age and expose their identities before accessing certain sites will inevitably deter them from going to those sites,” says the ACLU of Utah’s Aaron Welcher. “There are a number of other issues, too, especially with data privacy.” Social media bans for minors, too, might present a threat to free speech and privacy as well, by limiting minors’ access to resources,

“Universities have obviously misstepped when trying to limit free speech,” he says, but it’s the students’ responsibility to know those restrictions before planning any demonstrations or other free speech activities.

However, he adds, “Universities and college campuses should always err on the side of protecting the First Amendment—allowing students to be able to express themselves, even if they disagree with that speech.”

After all, isn’t challenging discourse and open dialogue fundamental to the college experience?

“That is just quintessential to what university and college campuses are supposed to be,” says Welcher.

“They’re supposed to be these beacons of academic freedom. And part of that is for students and faculty to be able to learn from each other, share ideas and be able to express those ideas to each other—including letting those ideas be challenged.”

It should go without saying, but “When someone takes the life of a person because of their ideas or their ideals, then that very constitutional foundation is threatened,” said the Governor. So too, let’s not use violence as the justification for retaliation that threatens the very same constitutional foundation.

including mental health materials, gender identity support and online forums of kids of similar age where they can learn and express themselves together. Rather than bans, some free speech activists suggest giving more control to social media users over the content they can see and privacy settings.

“Social media plays such a unique role and enables us to express ourselves online. It’s a critical tool used to share ideas, opinions and consume information in real time that does have an impact on our offline, real world,” says Welcher. In that way, he says, banning social media can do more harm than social media itself. “Censorship does not keep kids safe. Whether that’s book bans or whether that’s social media.”

VISION-ARY

How Randall Olson changed the way Utah sees

BY HEATHER HAYES

PHOTOS COURTESY OF JOHN A. MORAN EYE CENTER

DR. RANDY OLSON LIKES TO

SAY the world is full of ordinary people doing extraordinary things. “I’m not always the smartest guy in the room,” he says. “But I’m fortunate to know my strengths and weaknesses, surround myself with motivated people, and I make sure they have what they need.” He offers the line with characteristic modesty, as if anyone with enough gumption could have built the worldrenowned John A. Moran Eye Center.

In reality, Olson is anything but ordinary.

community around two deceptively simple convictions: that “little old Utah” deserved world-class eye care, and that no one should go blind from a treatable disease.

I’m fortunate to know my strengths and weaknesses, surround myself with motivated people, and I make sure they have what they need.

What began in the early 1980s as a one-man ophthalmology division— powered by optimism, persuasion and a borderline reckless belief in what was possible—grew over four decades into a globally known eye center at the University of Utah.

One of the first believers was University of Utah alum John Moran. “We had a dog-andpony show for John,” says Randy, recalling their introduction in then-President Chase Peterson’s office. “He said, ‘I like it. I want to be involved.’” When Moran asked how much they needed, Randy froze. Ultimately, it was Peterson who would throw out $3 million. Randy says he had no idea where Chase came up with the number, but he nodded along.

DR. RANDY OLSON

His successor, CEO and Ophthalmology Department Chair Dr. Jeff Pettey, offers the translation: “Make no mistake, Randy is brilliant,” he says. “His other superpower— aside from relentless optimism—is humility. He can actually remove his ego from decision-making. It’s rare.”

SPARKING AN INSTITUTION

It’s also how his story begins. In 1979, at 31, Randy cold-called the University of Utah’s chair of surgery after hearing the school’s lone ophthalmologist was leaving. He was given the division—minus any substantial startup funding—on what amounted to a dare. Unflinching, Randy got to work recruiting a cadre of equally hungry clinicians and researchers. He rallied the

Moran, he says, closed the deal with a handshake. “He turned to me and said, ‘Randy, I’m putting my faith in you. I’m putting my name on you. I’m not doing this unless you’re committed to creating something excellent.’” It was both a blessing and a burden, and Randy felt the weight of it immediately.

SETBACKS

Life, for its part, didn’t simplify. Around the same time, Randy’s teenage son was diagnosed with bone cancer—in an era when chemotherapy was still experimental and terrifying. “I barely slept,” he says. “Everything stacked up—it made the world feel impossible.”

His son slowly recovered, buoyed by emerging treatments. That experience steeled Randy’s resolve to push for similar breakthroughs in his own field. “It was a dark time personally, and a critical time professionally. I’d made a promise, and we needed to keep the momentum.”

Momentum carried them far. Randy, aside from steering the department and treating patients, helped pioneer modern cataract

surgery, transforming what was once a grueling ordeal into a relatively quick outpatient procedure. He oversaw the first Moran Eye Center opening in 1993; a larger second center followed in 2006, backed by another transformative gift from Moran. Today, the institution includes more than 50 specialists, 600 employees, 11 satellite clinics, over 20 research labs and a leading global outreach program. It routinely ranks among the top 10 in the nation for its level of care.

Pettey summarizes it neatly: “He built an internationally renowned center, created a premier training program and committed to caring for underserved communities,” he says. “Most importantly, he established research that has led to discoveries and cures for millions.”

PASSING THE TORCH

Stepping away after 40 years hasn’t been easy. “I still have a hard time going back to the building—I get choked up,” Randy admits. But he’s heartened by what’s on the horizon. “We’re poised to have a cure for macular degeneration. We’re in phase two of a gene treatment.” That work will continue because of the strong foundation Dr. Olson built over the decades.

For a man who insists the world is full of ordinary people doing extraordinary things, Randy has spent a lifetime quietly proving that while his acts are indeed extraordinary, he is anything but ordinary—his unique brand of leadership is woven into how millions see the world.

As he hands the reins to a new generation, the future looks— appropriately—brighter than ever.

Listening to the Lake

The installation features recent recordings captured around the Great Salt Lake, as well as archived recordings from the Western Soundscape Archive—an audio catalogue founded in 2007 that includes 570 Western bird species calls, all of the region’s vocalizing frogs, toads, reptiles and over 100 mammal sounds. Ambient recordings will also be present, including sounds beneath the water’s surface captured through a hydrophone.

A Symphony of Disappearing Sounds

Wake the Great Salt Lake reveals a sonic tapestry from international artist Olafur Eliasson

BY AVREY EVANS

SALT LAKE CITY

ARTS COUNCIL has spent the past year and a half working with local and national artists, businesses and conservationists to address the environmental crisis on Utah’s doorstep—the disappearing Great Salt Lake. A Bloomberg-funded public art challenge, Wake the Great Salt Lake comprised 12 temporary art installations to inspire purpose-driven change. As the art challenge comes to a close, one final installation aims to capture the attention of the global community.

Olafur Eliasson is an IcelandicDanish artist renowned for his large-scale installations that incorporate elemental themes and sensory cues to challenge the way we perceive our environments. Featured in major museums across the globe, Eliasson’s previous works include The Weather Project, a giant indoor sun glowing inside Tate Modern’s Turbine Hall in London, and The New York City Waterfalls, four manmade cascades placed along Manhattan and Brooklyn’s shorelines. This spring, Utah audiences will get to experience Eliasson’s latest work, A Symphony of Disappearing Sounds, at Memory Grove Park.

Western Soundscapes Archive relied on 80 individual recordists to capture 2,640 animal sounds and ambient noise clips.

The Studio Olafur Eliasson team has collaborated with field recording consultants, music producers and event production companies to fabricate an immersive sound and light installation in the heart of Salt Lake City. Activated in the evening, a giant spherical projection screen will display visuals, while wildlife sounds, ambient noise and music play through the park. “The presentation will be different from night to night,” says WGSL Project Lead Andrew Shaw. “Some nights you’ll hear the full composition, others you will hear a more shifting soundscape.” The evolving piece encourages repeat encounters from visitors, who can view the giant sphere from multiple vantage points, like the Capitol and City Creek.

The first-of-its-kind piece by an internationally acclaimed artist is sure to draw eyes from across the globe, and the SLCAC hopes to provide a sense of awe and hope to locals during an environmental tipping point. “By experiencing public art together, we as a community share a moving experience, connecting us not only to the Great Salt Lake but to each other,” says Felicia Baca, Executive Director of the Salt Lake City Arts Council. Visit Memory Grove Park on March 29 for the opening night ceremony. The installation will be active until April 4, 2026.

zone

Visual projection of Sandhill Cranes captured in the northern part of the GSL

SOMETHING BIG IS BUZZING IN UTAH

In partnership with Sysco Intermountain Salt Lake magazine’s Best of the Beehive begins March 2026. Scan the QR code and find out what all the buzz is about.

FROM SLUSH SKIING TO CORNED BEEF AND CABBAGE

Seven events and activities to liven up your spring calendar

1. END-OF-SEASON FUN

As bluebird days turn to slush, ski resorts across Utah host pond skims—an energetic event where skiers and snowboarders dress up in silly costumes and take turns rocketing down a slope in an attempt to glide across a manmade pond. It’s believed that the spring skiing pastime originated in 1928 in Banff after two friends tested their luck skimming across some backcountry ponds on a ski trip. Nowadays, it’s a standard seasonending tradition at most Utah resorts. Prizes are often awarded for best outfit and most epic wipeout.

• Solitude Mountain Resort, 12000 Big Cottonwood Canyon Rd., Solitude, solitudemountain.com

• Snowbasin, 3925 E. Snowbasin Rd., Huntsville, snowbasin.com

• Brian Head, 329 UT-143, Brian Head, brianhead.com

• Utah Olympic Park, 3419 Olympic Pkwy., Park City, parkcityss.org

2. U.S. SYNCHRONIZED SKATING CHAMPIONSHIPS

WHEN: March 4–7

WHERE: The Maverik Center, 3200 S. Decker Lake Dr., West Valley COST: $45

Last year, Team USA’s most decorated synchronized skating team, the Haydenettes, secured their sixth world medal at the ISU World Synchronized Skating Championship in Croatia. The 31-time U.S. Champions wowed audiences with complicated footwork, step sequences and impressive unity. This March, Utah audiences will have the opportunity to see the reigning silver medalists in person as they compete in the U.S. Synchronized Skating Championships with 10 other national teams. The top two senior teams will go on to compete in the 2026 World Championships in Austria. maverikcenter. com/events-tickets/upcoming-events

3. 49TH ANNUAL ST. PATRICK’S DAY PARADE & SIASMA

WHEN: March 14, parade begins at 11 a.m.

WHERE: The Gateway, 400 W. 200 South, SLC COST: Free

The Hibernian Society of Utah’s St. Patrick’s Day Parade began on March 17th, 1977 with just four Irishmen huddled in a bar. Begrudging the city’s lack of celebrations, the foursome observed the holiday themselves with pub songs, green beer and potato skins, followed by a spontaneous decision to march through the streets of Salt Lake City. Bystanders were swept up in the procession, and soon the humble cadre were even joined by an official police motorcade. Returning to their barstools, the four men agreed to bring a real St. Patrick’s Day parade to Utah and hence the tradition was born. Today, the parade draws over 20,000 visitors, traditional Irish dancers, professional float builders and plenty of green beer.

You may be entitled to an amazingly delectable compensation.

Burattino’s team of artisan pizza makers will fight to finally get justice for your taste buds! Burattino Pizza is a Los Angeles-based viral pizzeria, famous for its California-style pizza and the spirit of true hospitality.

THAT’S NOT ALL!

Visit our online calendar for a

4. ST. GEORGE ARTS FESTIVAL

WHEN: April 3–4

WHERE: Town Square Park, 50 S. Main St., St. George COST: Free

Held over Easter Weekend, the St. George Arts Festival is a juried exhibition of works from 200 acclaimed artisans, displaying everything from pottery to paintings, sculptures, jewelry and photography. The festival exclusively features fine art, so you won’t have to wade through a sea of 3D-printed knick-knacks or Temu clutter to find a unique piece for your home.

6. PHANTOM OF THE OPERA

WHEN: April 8–26

WHERE: The Eccles, 131 S. Main St., SLC COST: $30-$500

The Phantom of the Opera is Broadway’s longest-running musical, enthralling audiences from 1988 until April 2023. Across the globe, the musical has played to over 160 million people in 195 cities. Now, the Tony-award winning show returns to the stage in a new multi-year North American tour with a revitalized production by Cameron Mackintosh and legendary score by Andrew Lloyd Webber. Fun Fact: The famously over-the-top production features 230 costumes, 111 wigs (made from both human and yak hair), 281 candles and 250kg of dry ice to fabricate the haunting atmosphere.

7. TULIP FESTIVAL

WHEN: April 9–May 17

5. KIMBALL ARTS CENTER PRESENTS: THE 2026 ART SOIRÉE

When: April 4

Where: Pendry Park City Cost: $376

Kimball Art Center’s Art Soirée brings artists and community members together in a celebration of creativity, connection and philanthropy. During the event, guests can enjoy colorful exhibitions and energetic entertainment while engaging with Park City’s diverse local art scene. kimballartcenter.org/ exhibition/2026-art-soiree/

WHERE: Thanksgiving Point, 3003 Thanksgiving Way, Lehi ︱ COST: $17-30

View over 900,000 blooming flowers, including tulips imported from Holland, in this vibrant 50 -acre display. As they stroll winding garden paths and discover new flower varieties, visitors can also enjoy live music, food trucks and hands-on workshops. Thanksgiving Point’s annual Tulip Festival is one of the nation’s largest flower festivals and has earned critical acclaim on several occasions. thanksgivingpoint.org/events/tulip-festival/

THE LONELIEST PLACE IN UTAH

US Route 50 is called the “Loneliest Road in America” for good reason. It bisects the West Desert wilderness between Delta, Utah and the Nevada state line. This untamed slice of the state requires no timed entry, no waiting for a parking spot at a crowded trailhead lot and no jockeying for a camp spot. Outdoor writer Melissa Fields takes us there on p. 42.

ADVENTURES TRAVEL

High Adventure in the West Desert

Looking for outdoor recreation away from the crowds?

Welcome to the untamed wilderness west of Delta.

BY MELISSA FIELDS

IT WAS A SLIGHTLY OVERCAST late-November afternoon as I neared the trail’s last saddle before the summit, which loomed above me to the left. My husband, Dave, followed while Bella, our border collie mix, trotted ahead. When Bella abruptly stopped and looked down, her ears pointing skyward at full attention, I assumed she’d spotted a jackrabbit on a sage-covered hillside below. But when I joined her, my body pitched back almost involuntarily as I yelped “come!” and grabbed her collar to draw her away from the bottomless abyss that yawned out just under her nose.

That moment unfolded on Notch Peak, a mind-blowing monolith rising in the isolated House Mountain Range, nestled deep in central Utah’s West Desert. At 9,658 feet, the Notch Summit is not the range’s highest; that distinction belongs to the nearby 9,669-foot-high Swasey Peak. But the drop I pulled Bella away from plummets more than 2,500 feet to the ground; the only bigger drop in the U.S. is

the face of El Capitan in Yosemite National Park. The Notch Peak Trailhead is off Highway 50 and 6, also known as the “Loneliest Road in America,” and the singular paved road bisecting the West Desert wilderness between Delta, Utah and the Nevada state line. But one person’s loneliness is another’s solitude and out there, against a backdrop of desert playas, isolated mountain ranges and sweeping sagebrush lowlands, multiple adventures await—from rambling through the desert on an ATV and hoofing it to Notch Peak to scaling ochre-hued desert cliffs and digging for fossils. No timed entry, no waiting for a parking spot at a crowded trailhead lot and no jockeying for a camp spot required.

DUST AND DISTANCE

We reached Delta, population 3,675, and Millard County’s largest city, enroute to Notch Peak after a two-hour drive from Salt Lake (134 miles), exiting Interstate 15 at Nephi and making our way through open range, farmland and the tiny towns of

ABOVE: The Notch Peak area is currently under review by Congress to determine if it will become part of the National Wilderness Preservation System. BELOW: The relatively moderate hike to the Notch Peak summit features a mindblowing finale of jaw-dropping views, both out across the West Desert and down its 2,500-foot vertical drop.

Soon, Millard County could become home to the longest section of the High Desert Trail (recreation.utah.gov/ high-desert-trail/ ), a proposed 800-mile off-road route running from Snowville to just outside St. George. Carly Lansche, with the Utah Office of Outdoor Recreation, explained that the High Desert Trail will be created using existing county-maintained dirt roads and trails. “The only new construction along the route would be installation of educational and interpretive signage, along with bathrooms

Leamington and Lynndyl. With hotels, restaurants, two grocery stores and even a few bars, Delta is an apt launchpad for exploring the untamed slice of the greater Basin and Range Province west of town. There, hundreds of miles of dirt roads and tracks peel off Highway 50 & 6, drawing ATV/UTV riders from across Utah and beyond. Motorized trail networks recommended by Rachel West, tourism director for Millard County (visitmillardcounty.com), include the 33 well-marked miles, rated easy to very difficult, within Amasa (pronounced ah-ma-see) Basin. Slightly farther west, the almost endless Conger Mountain OHV Trail System spans 127 miles along dirt rated easy to extreme.

and staging areas,” Lansche says. The project is currently in the environmental assessment phase and will be followed by a public comment period, likely to be held later this spring.

VASTNESS, EARNED

Not all West Desert exploration takes a full gas tank, however. The hike to Notch Peak is an absolute must-do and, at 7 miles round-trip with a 2,700-foot elevation gain, would be considered a moderately strenuous endeavor—if it wasn’t so remote and hard to get to. Arriving at the trailhead is the first challenge: take Hwy 50 & 6 west from Delta for 36 miles to a right turn onto

the unpaved Notch Peak Loop Road. Continue 4 miles north, turning left on Miller Canyon Road. In another five miles, you’ll arrive at a BLM picnic area with pit toilets. Follow the signs from there to Sawtooth Canyon but be forewarned: the so-called “road” is very rough from the picnic area to the beginning of the hike, suitable for fourwheel drive, high clearance vehicles only. When you pass an old stone miner’s cabin, you are a mile from the signed trail head.

The trail begins by meandering past towering fractured-limestone walls, and then steepens as it passes through clusters of Bristlecone pines. A brief scrambling section precedes a sagebrush flanked drainage to the edge of the saddle. The steep (and loose) route to the summit is looker’s left of the saddle. As described at the beginning of this story, peering over the edge at the saddle or from the peak is no joke. I am not height-adverse, but I felt dizzy looking into that bottomless void and understood why Notch Peak is a favored base jumping launch.

ROCK THE PLAYA

Due south of Notch Peak, the West Desert takes an austerely surreal turn at Ibex, where stunning ochre and gray quartzite cliffs and boulders flank a sweeping lake bed, called the Tule Valley Hardpan. Hundreds of sport and traditional rock climbing routes are stacked along the cliffs, while bouldering routes pepper each of the enormous rocks strewn along the lake bed’s edge. James Garrett established much of the climbing there, and in 2010 published what is still considered the definitive guidebook to West Desert climbing and non-motorized adventuring, titled, appropriately, Utah’s West Desert. But even if you’re not a climber, driving out onto the hardpan is an experience—the stargazing there is unreal. And if you are wondering if Notch Peak’s soaring north-facing vertical wall, easily viewed from the hardpan, ever gets climbed, indeed it does. Routes there, which are each as long as climbing six skyscrapers, include the 12-pitch Western Hardman (Trad, 5.10c) and Book of Saturday (Trad and Sport, 5.11a).

ADVENTURES TRAVEL

At the U-Dig Trilobite Quarry, one of the world’s richest trilobite deposits, visitors are allowed to keep their fossil finds.

MORE DESERT THINGS TO DO

As hinted at by the Tule Valley Hardpan, prehistoric Lake Bonneville once covered the landscape there, as well as the rest of Utah, Nevada and Idaho. As the waters receded, remains of countless marine arthropods called trilobites were left behind. The West Desert holds a treasure trove of these fossilized beetlelike creatures, and at U-dig Fossils (u-digfossils.com , open Monday through Saturday, April through October, 32 miles west of Delta) rockhounds of all ages can use a pickaxe to pound out these fascinating relics.

BACK IN TOWN

A curious roadside attraction near the trilobite quarry is the Hermit’s Cave Cabin, a rock structure built into a cliffside by Delta native Bob Stinson, who lived alone in his cave cabin for more than 20 years and where his ashes were scattered after his death. The cave cabin is in Marjum Pass along Old Highway 6 (roadtripryan.com/ go/t/utah/westdesert/hermits-cave).

Despite the harsh existence this spare landscape would seem to provide, the West Desert supports a variety of flora and fauna, including ancient Great Basin Bristlecone Pines, peregrine falcons, bighorn sheep, coyotes, Sage Grouse and more. A herd of 60 to 100 wild horses roams the area as well, mostly within the Swasey Mountain Horse Management Area (blm.gov/ programs/wild-horse-and-burro/ herd-management/herd-managementareas/uta/swasey-mountains), near the U-Dig Fossils quarry. Evening and morning are the best times for wild horse viewing, when the herd gathers at the HMA’s Middle Pond to drink. When you go, don’t forget to bring binoculars; wild horses are very wary of people and should be observed at a distance.

Standing side by side on Delta’s Main Street are two repositories for different chapters in the area’s storied past: the Great Basin Museum ( greatbasinmuseum.com, open Monday through Saturday, 10 a.m. to 5 p.m., April through October) and the Topaz Museum (topazmuseum.org, open Monday through Saturday, 10 a.m. to 5 p.m., year-round). Exhibits within the former include some of the oldest fossilized rocks in Utah, artifacts from the Great Basin’s once-thriving Fremont Native American tribe, and interactive displays offering a glimpse into Delta’s pioneer era. Next door, the Topaz Museum is a curated telling of the World War II Topaz Japanese American incarceration site (located 16 miles northwest of Delta), sharing the stories, artifacts and experiences of the more than 11,000 people who were unjustly confined there from 1942 to 1945.

EAT AND SLEEP

Farm-to-table is not just marketingspeak at Ashton’s Burger Barn (304 Hwy 6, Monday through Saturday, 10 a.m. to 9 p.m., ashtonburgerbarn.com), the beef used in the burgers served there is raised on the pasturelands around town. Delta also has several Mexican

American history.

restaurants, including Mi Rancherito (540 Topaz Blvd, mirancherito.com), one of the town’s few eateries open on Sundays. And for adult fun, head to Curley’s Lounge (294 W. Main St, facebook.com/p/Curleys-Lounge), where live music plays most weekend nights and pool is free on Mondays and Tuesdays. Dispersed camping is allowed on the West Desert’s BLM lands. Be sure to bring all the water you’ll need and practice Leave No Trace (lnt.org) principles. Rentals in Delta are available through airbnb.com and vrbo.com . The Days Inn is a reliable hotel in Delta.

Delta’s West Desert is an off-the-grid adventure paradise. But one that requires respect and preparation. There is no cell service, no water and few people. When you venture, be sure to have a full gas tank, extra food, water, extra clothing and an emergency communication device, like a Garmin inReach. And while camping is popular on the Tule Hardpan at Ibex, a rainstorm can make the wet playa impassable. The trade-off for the leap of faith the West Desert requires is huge: a rare chance to step away from digital noise, hear your own thoughts and feel connected to the world around you.

WORK(OUT) SMARTER, NOT HARDER

The Smart Fit Method integrates data-based training and recovery plans for a more effective fitness routine

BY MARIAH MAYNES

FITNESS IS NOT ONE-SIZEFITS-ALL and nor should it be. Every body is unique. Many routines prioritize nutrition and exercise, but they frequently overlook a vital piece of the health puzzle: recovery.

ASSESSMENTS ESTABLISH A BASELINE AND MEASURE PROGRESS

The Smart Fit Method, co-founded by father and son duo Rob and Connor Darnbrough, aims to fill those gaps. The business concept grew from the Darnbrough’s personal athletic woes, which included health problems related to overtraining. “Our fitness level was very high at the time, but we had so much damage to our health, our joints, our mobility,” Connor explained. “All of these things were happening because we weren’t tracking internal factors—we weren’t tracking recovery capacity. We were just worried about the weight on the scale and how we felt.”

WHEN YOU GO

To balance their workout routines with effective recovery methods, the duo created an AI-assisted gym that integrates a data-based approach to fitness.

The first time you walk into a Smart Fit training center, you’ll be asked a series of questions related to your health and habits. Then, you’ll undergo a round of assessments examining factors like strength, VO2 max (the amount of oxygen your body utilizes during exercise) and metabolism. You’ll even get a DEXA metabolic assessment, which measures body mass and composition.

Your trainer will use that information to build a custom, data-based diet, training and recovery plan. Aside from accounting for your personal needs, The Smart Fit Method’s programs are also designed to be short and hyper-effective. The trial workout I took part in was only about 25 minutes long, but it left me feeling like I’d accomplished one of a longer duration. Connor says that’s by design: “In 20 minutes, we can replicate about an hour and a half of traditional strength training when it comes to time under tension.”

Smart Fit also allows members to track

their progress through monthly assessments with a trainer, and weekly comparison data tracked through an app. “We’ll do a check-in on body composition, and quarterly we’ll redo the whole V02 max and DEXA metabolic assessment, “ Connor says, explaining that regular reassessments help trainers make more informed adjustments to client programs.

AI POWERED TRAINING ADAPTS TO USER NEEDS

During my session, I used the OxeFit, a machine that looks like a cross between one of those Dance-Dance Revolution consoles you may find in a mall arcade and a weight bench. As it guides you through a workout, it uses sensors and AI to make real-time adjustments based on your performance.

“It is extremely adaptive and it just gives us more feedback,” Connor said. “The main difference is instead of setting calculations on this machine this way, it’s adapting to you in every second of the movement.”

The Smart Fit Method builds custom programs too, like the ski program Connor showed me after I’d mentioned that I’m eagerly waiting for more snow to accumulate. One of the standout features was the OxeFit’s perturbation setting — a feature that tells the machine to randomly move the attached cables. The point is to strengthen stabilizer muscles that may sometimes get overlooked.

“When you’re skiing, it’s not typically smooth terrain; there [are] variables. You’re going to have impulses on your skis … so if I’m doing a squat, I can have it pulling me left, right, basically shaking the wave.”

The Smart Fit Method’s gyms also include stationary bikes, which, like the OxeFit, can be set to match client needs. A large container of oxygen sits behind them,

allowing the option for riders to wear a mask. “The idea is very similar to hyperbaric chambers. You get more oxygen into the body,” Connor said. “ We can also do altitude training. You can go anywhere up to 22,000 feet in elevation.”

ROUTINE RECOVERY

After exercise, The Smart Fit Method prioritizes recovery. Each location has a sauna, several cold plunge tubs and red light therapy—all optimized for ideal recuperative temperatures and settings. Even the recommended cold plunge temperature is based on research and data, so you won’t just be jumping into a bucket of ice at this gym. The four tubs at the Millcreek location are all set to different temperatures to accommodate each athlete’s personal needs. “A lot of people in the fitness industry still don’t know that males and females have totally different responses to cold exposure,” Connor said. Smart Fit’s recovery center also features a red light therapy system. It’s pretty self-explanatory— inside

a spacious booth, a machine emits lights at set frequencies that encourage cellular and muscular recovery. “After strength training or before strength training, [red light therapy] is one of the most effective modalities you can use,” Connor said.

Whether you’re a busy professional looking to add more effective exercise to your routine or an avid athlete training for hiking season, The Smart Fit Method is likely to have options for you. Memberships start at $299.

Congratulations to the winners of the 2026 Dining Awards!

Sysco is a proud sponsor of the 2026 Salt Lake magazine Dining Awards.

DID YOU KNOW?

As part of our Nourishing Neighbors program, Sysco donated over $500K in monetary and food donations to local non-profit organizations last year.

IN THIS AGE OF algorithms, ads and A.I., finding a solid food recommendation has become a tedium of sifting through a pile of word junk. A machine can’t emulate a food critic; it can’t identify nuanced flavors with a highly sensitive, trained palate; and robots definitely can’t relate to that transcendent first bite of something real.

We remind you that the compilation of food on a plate is a uniquely human act of creation, a transitory art that is consumed. It deserves the respect of humans with advanced palates who celebrate the art and offer feedback much more meaningful than a Qualtrics survey. For 27 years, Salt Lake magazine has been evaluating everything from taquerias to the showiest of foodie shows, and for all our frivolity, we take it seriously—and love the hell out of this loose community of humans who bring us together by putting food on a plate with care, passion and intelligence.

So, we reveal this year’s showcase of the best experiences across Utah’s foodscape and remind you that each recommendation is a promise. A human-to-human promise. An assurance that a restaurant we say is amazing, is amazing. As you consider your next celebratory meal or casual weeknight outing, here’s your menu of Salt Lake’s 2026 gustatory darlings. The food is thoughtful, the hospitality is warm and the chefs care deeply about the dishes on your table. We promise

OUTSTANDING RESTAURANT OF 2026

LE DEPOT

FOR YEARS, OUR FAVORITE DINING destinations have often been in Salt Lake, oscillating between fine dining destinations downtown and the burgeoning restaurant district staking out Harvey Milk Boulevard. But our periphery has turned East, following the scent of freshly-baked baguettes, roasted meats and seafood towers so fresh that each bite is accompanied by its own acoustics— Blue Point Oysters tossed back to the sounds of trumpeting gulls, and lobster louie invoking rhythmic waves lapping the shore. The culinary harbor we speak of is Le Depot, helmed by Chef Galen Zamarra on Park City’s Main Street. Inside a historic building, the team at Le Depot has “shamelessly embraced French cuisine and culture in a mountain setting,” says panelist Lydia Martinez, adding the only thing decidedly un-Parisian about the restaurant is the high-end, warm hospitality. But Chef Galen hasn’t let the docility of American diners soften Le Depot’s French posturing. Le Depot is a restaurant that demands reverence. And rightfully so, agrees panelist Darby Doyle: “We get it: French food—especially Parisian bistros—has a reputation for snobbishness. It's warranted. French cuisine, when executed well, can be transformative.” ledepotpc.com

 SIDE DISH The building’s heritage traces back to 1886 when it operated as a Union Pacific train depot; the restaurant keeps that spirit alive in its namesake, and vintage photos of the old station line the main dining room.

(appetizers) neatly plated

SIDE DISH

The chefs give a lesson on each dish’s origin and ingredients, so you’ll leave dinner knowing words like “managatsuo” and “onagadai.”

POST OFFICE PLACE X TAKASHI

SEPARATELY, SIBLING ENTITIES TAKASHI AND POST OFFICE PLACE have pushed Salt Lake’s palate with reimagined Japanese cuisine and international flavors that run the gamut from Jalisco to Aleppo. So when the two announced they would join forces at the beginning of 2025 for a single omakase offering a week, we knew we were in for something big. Drawing on their shared expertise in niche cuisine, Chefs Brendan Kawakami, Brice Okubo and Takashi Gibo are churning out 15 delightfully idiosyncratic dishes per seating, and they change the menu each month. “Between a bed of noodles knotted by hand, to salted cherry blossoms and habanero kosho delicately balanced on top of nigiri, each bite is carefully assembled,” says panelist Avrey Evans. “Individually, each course is delicious. But together they take you on a sensory pilgrimage that makes you question if you’re even still in Utah.” Their omakase evenings have expanded into two nights a week—a silent oath to continue refining Utah’s palate with flavors of the Far East. popslc.com.

RIME SEAFOOD & STEAK

WHEN IT COMES TO FINE DINING, it’s the little things that separate the imitators from the vanguards. Napkins neatly refolded when guests step away from the table, forks righted to their formal placement between courses and wine recommendations tailored to each diner’s preference. It’s the type of high-touch service that can only be executed by a finely orchestrated team, and the crew up at the St. Regis’ bespoke restaurant, RIME Seafood & Steak, is doing it with style. “The service, the sommelier, the culinary team and the managers are all topnotch,” says panelist Lydia Martinez. “I’ve never had my water (or wine) glass so diligently filled.” The VIP experience continues inside the menu, where Executive Chef Matthew Fradera has curated a splurge-worthy showcase of fresh seafood, meats and game from around the country. Seasonality and local purveyor partnerships ensure there’s always something new to delight, but the signature dishes are a mustorder, like the braised lamb shank that panelist Avrey Evans calls “a staple item I devour every time I visit RIME—and force myself to surrender a few bites with my lucky dinner companion.” srvdining.com

SIDE DISH

RIME’s culinary crew has recently teamed up with international celebrity chefs like Iron Chef Geoffrey Zakarian and “Sandwich King” Jeff Muaro to host exclusive, collaborative dining experiences. Check the St. Regis website for an announcement of any future opportunities.

The Spirit Award TRACEY THOMPSON

Wine maven and spirit

whisperer Tracey Thompson is everywhere. As the President and CEO of Vine Lore Wine and Spirits, Tracey and her team are seen at top-shelf events around the city, where they share wine knowledge and, well, wine. She is first and foremost a wine educator who scours the globe to ensure unique wines and spirits are on the shelf at Utah Liquor stores and she does it with the spirit, fitting of this award. vinelore.com

BASALT

TO US NORTHERNERS, BLACK DESERT RESORT outside of St. George appeared seemingly out of nowhere. Suddenly, a class-A golf resort was hosting a PGA tournament. Was it a mirage or an oasis? Clearly, it’s an oasis. This project started nearly 20 years ago. One man has been the face of the project since its inception: Mr. Patrick Manning. who is swinging for the fences in every category and one of his near-and-dears is the resort’s flagship dining destination, Basalt. On a visit last September, panelist Jeremy Pugh was dazzled by the extensive wine program and the stunning redrock scenery outside. When we first mentioned Basalt, we noted it as a restaurant to watch. The food operation was still finding its footing and building a service culture takes time. Now the food emerging from the kitchen is living up to our expectations. This is not a golf clubhouse; it is a place that will attract diners from around the state, even if they never picked up a driver. blackdesertresort.com



SIDE DISH

As mentioned above, the resort’s location was chosen for its scenic appeal. Views from the resort across the golf course look into nearby Snow Canyon State Park and show off Southern Utah’s stunning vistas.

FINCA

WE THANK THE FOOD GODS that the Pago Group decided to occupy the unique and, dare we say, coziest restaurant space in Salt Lake. (OK, Log Haven is in that club, too.) After a bit of a false start with “something bohemian,” Scott Evans sized down his Finca concept and Chef Octavio Zetina Munoz filled this tiny space with the flavors of Spain. It was a challenge.

For a kitchen crew and wait staff, what we call “cozy” = tight quarters. But sitting in the farmhouse or out on the leafy patio,

you’d never know. “If my dining style could be distilled down into one category, it would be tapas,” says panelist Avrey Evans. “Sharing small bites with my favorite people is pretty much my love language, and Finca’s menu always ensures there’s something approachable to enjoy, and a tasty pintxo that will push my palate's boundaries a bit.”

These bites and delights offer the joy of a spring afternoon paired with a challenging list of Spanish varietals courtesy of owner Scott Evans evangelical zeal for the region. fincaslc.com

#Random Pink Award GIRLS WHO SMASH

Couple duo Cami and Carly are smashing the patriarchal divide in the burger world, one golden patty at a time. Their bubblegum pink food truck business, Girls Who Smash, doles out classic smash burgers dripping with pepperoncini, caramelized onions and their signature smash sauce. Find them popping up at farmers’ markets, coffee shops and community events—follow the hiss of the griddle and the unmistakable sound of delicious rebellion.

@girlswhosmashslc

THE PEARL

PANELIST AND LONG-TIME PEARL DINER Ali Vallarta sums up this C9 bedrock best: “Everything about this restaurant experience is colorful and joyful, from the tiled walls to the lively atmosphere. On any given night, it is 'the' place for a spirited and flavorful meal with just enough commotion to make you feel like you live in a much bigger city.” Giving us Salt Lakers that “city slicker” experience is only one of Chef Tommy Nguyen's aces up his gastronomic sleeve; most of the restaurant’s dishes call back to his Vietnamese family’s recipes, like a recent seafood special featuring dashi spiked buerre monte, Chinese sausage, plump mussels, an onslaught of garlic and hoisin that panelist Stuart Melling recalled as “one of my favorite dishes of 2025.” thepearlslc.com

SIDE DISH

Chef Tommy labors over his authentic pho broth for six hours before serving it up every Sunday during soup season until it sells out (which it always does).

HIMALAYAN KITCHEN

SURYA AND HIS WIFE, CALLI, have been bringing the cuisine of Kathmandu and the world’s tallest mountains to us for 30 years. As panelist Ali Vallarta aptly points out. “That's an unbelievable success story in a city where only the strongest survive downtown,” she says. “It still feels like the ’90s for me in this restaurant, and I think that's amazing. What a valuable sense of place in a city that is gentrifying at a rapid pace and losing some of its authenticity to chains and overpriced, sterile vibes under Edison lightbulbs.” Surya discovered Utah after being raised in the Himalayas. “He’s a paraglider,” Ali says. “In a city known for the outdoors, Surya brings together two worlds: the faces of adventure and of the immigrant-owned businesses that sustain us.” himalayankitchen.com

SIDE DISH

Surya is famous in Nepal for introducing paragliding. He first came to SLC not to open a restaurant but to learn how to teach paragliding in Kathmandu.

FRANKLIN AVE

THIS EDISON STREET JOINT SERVES UP excellence from morning to midnight— tending to bleary-eyed brunchers with kimchi bloody marys and dungeness crab omelets. By night, Franklin Ave’s sex appeal turns up by volumes, playing wingman to first-date diners with squid ink pasta and duck confit lettuce wraps. Chef Matt Crandall and his culinary team are meeting guests where they’re at, and sometimes that means a craving for funnel cake and fried chicken—a breakfast dish panelist Avrey Evans lovingly calls, “one of the most bizarre breakfast items I’ve had in Salt Lake, in the most delicious way possible.” franklinaveslc.com

SIDE DISH

Though Franklin Ave is an undeniably wonderful restaurant, it is technically a bar—a fact you’ll be glad of once you sip from the thoughtfully crafted cocktail list and explore the wall-to-wall selection of whiskeys. After all, this is the Bourbon Group.

Rested on a bed of mashed purple carrots, Chef Carrier’s cabbage steak is topped with pickled carrots, walnuts, Parmesan, spicy sausage and basil.

SIDE DISH

Most restaurants offer a basket of bread with some cold pats of butter and call it a day. Not Arlo. The bread is baked daily, in house, served with a decadent dollop of French butter. You may well ask. “How good can bread and butter be?”

“This good,” is our reply.

ARLO

WHEN CHEF MILO CARRIER stares at a blank page, willing a seasonal menu into being, it is as if he is a CPU processing a vast, timeless understanding of past, present and future. A sea of ingredients, traditions swimming in his mind. From this chaos, he creates order. Carrier, however, is not artificial intelligence; he is human intelligence, possessing the talent, education and craft to excel in the art of creating something that is both tangible and transitory. In person, Milo is taciturn, reserved (he

has yet to smile in a magazine photo). His primary form of expression is the combinations he arranges on a plate. He’s communicating physically. He doesn’t tell you what he’s thinking. He shows you. His wife, Brooke Doner, translates: “Milo’s vision for Arlo is non-linear and not stuck in time,” she says. “We’re always looking for new influences and open to all cuisines. Arlo is whatever it is today and whatever it will be tomorrow, at the same time.” arlorestaurant.com

The Big Cheese Award CAPUTO'S

Tony Caputo was the big cheese in a lot of ways. He was a cheesy guy, of course, a loveable character who, naturally, loved a nice bite of cheese. He instilled his cheesy values in his son, Matt, who carries on the family tradition of bringing the global world of cheese to Utah. The commitment to this effort is demonstrated in the extensive caving and aging program at Caputo’s that is unrivaled in the state. Caputo’s employs a full-time cheesemonger, Antonia Horne, who carefully oversees the microbes in the many cheeses resting within the caves. Caputo’s has created a living laboratory that creates its own flavors by the comingling of cheesy microbes. The carefully tended refrigerated spaces develop a unique terroir that makes one-of-a-kind cheese, unique in the world. For achievements in cheese, we award Matt and the Caputo’s team our Big Cheese Award. Tony would be proud. caputos.com

LA CASA DEL TAMAL

CASA DEL TAMAL BEGAN AS A SIDE HUSTLE FOR CRISTINA OLVERA, who made tamales out of her home in the evenings and delivered them fresh the next morning. Word quickly spread, and soon the whole city wanted in on these perfect little bundles of handmade masa, savory meat fillings and abuela’s love. It’s a family affair, says panelist Ali Vallarta, who admires the restaurant’s devotion to tradition as much as their signature tacos de birria, “It’s been beautiful to witness a passing of the torch, a generational storytelling through food,” she says. The restaurant recently expanded to a second location in the Post District, and inside locals line up for juicy birria tacos (loaded with decadent 12hour braised beef, mind you), shrimp aguachile and fresh guacamole. Olvera has recruited a dedicated staff to help fill the demand for Casa del Tamal’s legendary verdes de pollo and rajas con queso tamales, but maintains the quality of love and care that’s wrapped up in each one. lacasadeltamalutah.com

SIDE DISH

At Casa del Tamal’s new Post District outpost, a glass kitchen window offers a front-row seat to the painstaking tamale-making process. From soaking the corn husks to simmering the filling, perfecting the corn dough and steaming batches for at least 90 minutes, you might just appreciate that pocket of perfection even more.

HELL’S BACKBONE

LADIES WOULD SHOW UP TO OUR with a live chicken and fixings to make deviled eggs? That’s right, Jen Castle and Blake Spalding made the drive from Boulder and stopped by a friend’s house to grab a clucking hen on the way in. These eggs, as Jen put it, were “not just boring ass” with lime zest, HBG’s SheDevil hot sauce and Kewpie mayo. We wouldn’t expect anything less from these culinary monks. This year, we sent several writers down to Boulder to verify what we already knew. Hell’s Backbone is a gem in the center of Utah that shines brighter every year and is once again deserving of a place among the best restaurants of 2026.

hellsbackbonegrill.com

SIDE DISH

Jen, Blake and their new business partners (three former employees) were able to purchase the entire Boulder Mountain Lodge property where the restaurant has always been, and now own the whole joint.

OQUIRRH

EVERY RESTAURANT STRIVES TO BE COMFORTABLE, welcoming, warm, yada, yada yada. Why is it that so many are not? Drew and Angie Fuller, however, succeed. The secret is not found in reams of survey data; it is merely this: “be nice.” It is, unfortunately, becoming a lost art in the age of screens and social media screeds. Fortunately, Drew is not on his phone checking his Fan Duel picks. He’s in the kitchen, and Angie isn’t scrolling her feed for health and wellness trends. She’s on the floor. “I think of Oquirrh as Salt Lake’s living room,” says panelist Jeremy Pugh. “Walking in is like that moment when you come home and unload from the day, only instead of burrowing into your couch and reaching for your phone, you’re reaching for a wine list and a menu.” Angie slides up and makes a couple of suggestions. Drew pops out of the kitchen door and gives you a wave. And instead of wondering what’s new on Netflix, you’re wondering what tonight’s special is. At our photo shoot, Drew was talking about the news that Michelin may start awarding stars in Utah, with a shrug, he says, “I worked in those kitchens. We’ve never wanted to be that. We want to be what we are.” Well. Drew, Angie, as Mr. Rogers said, “(We) love you just the way you are.” oquirrhslc.com

SIDE DISH

Four words—confit chicken pot pie—a confit chicken thigh rising out of a puff pastry filled with thyme, roux, mirepoix and oyster mushrooms. This most comforting of dishes has never left the menu, despite Drew’s attempts to remove it. But like Dad urging us to try something new, his attempts are in vain. We want the pot pie.

DRUNKEN KITCHEN

THE GUYS AT DRUNKEN KITCHEN are up at the crack of dawn each morning to make fresh noodles inside their Szechuan hub shared with Grid City Beer Works. It’s the kind of unwavering dedication known only by those chefs who truly love what they’re putting on the table, and it’s paying off in the eyes of spice-deprived diners like panelist Kendall Rodriguez. “The menu is bold, playful and gloriously unafraid of spice—nothing showcases this better than their Dan Dan Noodles, a dish that hits with the kind of confidence most restaurants in the valley simply don’t attempt.” Brothers Tim and Joe Rammell are setting the benchmark for Chinese x Taiwanese cuisine in Salt Lake, and their boat-sized bowls of noodle soup keep the flames burning for days on end. drunkenkitch.com

 SIDE DISH Drunken Kitchen uses Italian-style flour from Caputo’s, the result is a silker, more tender noodle.



SIDE DISH

The crew at Bar Nohm is always up to something new, with programming that has included guest bartender pop-ups, block parties and exclusive themed menus.

BAR NOHM

UTAH IS NO STRANGER TO IZAKAYA joints in 2026, but it wasn’t always so.

Guiding Salt Lake’s timid introduction to this epicurean newcomer was Chef David Chon, who opened the original Nohm in 2020 as a quiet, ambient space serving Japanese small plates. It was a concept lost on Covid-struck locals, apart from the late and great Mary Malouf, who marveled, “This place is a treasure, one I hope will be discovered in time for it to flourish.” How

did you always know Mary? After a short stumble forcing Nohm to close its doors, Chef Chon joined up with the Water Witch boys and introduced Bar Nohm 2.0 a few years later. It’s safe to say that Salt Lake diners have finally claimed this culinary treasure, wolfing down skewers cooked over a Binchotan grill and broadening our horizons with inventive cocktails. barnohm.com

Golden Spoon for Hospitality CHEF NICK ZOCCO AND THE TEAM AT URBAN HILL

Since opening Urban Hill in 2022, Chef Nick Zocco and his all-star cast of service standouts have won over our hearts— and stomachs—many times over. A night out at Urban Hill never fails to deliver a feeling of prestige and geniality, a sentiment shared by panelist Kendall Rodriguez, who says: “If you want a night that feels special, where every detail matters, Urban Hill delivers.” The team operates as a seamless collective, fielding niche questions about purveyors and wines, snapping UH-branded Polaroids for celebratory diners and anticipating needs before they’re ever voiced. On the table, Chef Zocco’s Southwestern sensibility brings the heat in all the right ways, layering piquant, soulwarming flavors that keep us happily coming back for more. urban-hill.com

COPPER COMMON

IN UTAH, MANY OF OUR BEST RESTAURANTS ARE ALSO BARS. Booze sales help a restaurant’s bottom line. So…ditch the kidmenu and teetotalers. Attract a clientele of folks with a valid ID who want a drink with their food. Copper Common’s impresario, Ryan Lowder, saw the light in 2012 when he opened Plum Alley, which evolved into Copper Common. The drinks at the bar are as meticulous as the food from the kitchen. “There is a lot of whimsy on Copper’s menu,” says panelist Jeremy Pugh. “Items like chicken lollipops and a perfect burger that was inspired by, wait for it, a McDonald’s cheeseburger appear on the same stage with a Wagyu Zabuton.” Sorry, neither the burger nor the steak is on the dollar menu. coppercommon.com

SIDE DISH

Copper Common is modeled after a bar called Maison Premiere in the heart of hipsterdom, Williamsburg, NYC. Maison is famous for its cocktail program and its oyster happy hours. Copper stayed true to the form and offers $2 flown-fresh oysters on Sundays.

BEIRUT CAFE

SANDWICHED BETWEEN A CONOCO GAS STATION AND A CAR WASH in a Murray strip mall, this solid Lebanese spot is a longstanding neighborhood go-to for halal food, with the convenience of grabbing some Farr Better Ice Cream for dessert on your way out the door. Gyro, kabob and shawarma classics abound as generous

platters or sandwiches. Whatever they’re using in the marinade for chicken here is stellar, yielding juicy, tender and flavorpacked bites that keep you wanting more. Fantastic with a veggie-loaded fatoush salad that’s dressed with an addictive lemonpomegranate molasses-sumac situation. beirutcafe.com

SIDE DISH

Be sure to order the za’atar flatbread. Za’tar spice really has no analog in Western cuisine. It’s earthy, nutty with a zesty tang. As panelist Stuart Melling says, “If you don’t fall immediately fall head over heels with it, well, we can’t be friends.”

The Blue Plate Award VENETO

Marco and Amy Stevoni, are best known for their passionate celebration of northeastern Italian cuisine. Last November, though, after the government shutdown caused 86,000 families in Utah to lose SNAP benefits. Veneto raised money for the Neighborhood House and offered free caprese pasta to families for pickup during the crisis. venetoslc.com

FELT

STEP FOOT INTO THIS BRIGHT, URBAN BAR ON MAIN STREET and you may just find panelist Stuart Melling perched at the counter, noshing on a daily special and chatting it up with the staff. Stuart is “treated like family every time I visit,” and therein lies the magic of Felt: a beacon of warmth and hospitality in a downtown area defined by high-volume weekend barhoppers and frantic service wells. Of course, the craft cocktails, smartly curated wines and fusion-style menu from Chef Travis Herbert are as much to credit for this Main Street establishment, the latter of which panelist Lydia Martinez says has

SIDE DISH

Felt’s culinary team keep the menu fresh with globetrotting flavors, the liquid offerings are similarly updated by Richard Romney and his mixology wizards.

“elevated the bar food scene in Salt Lake City in a way that is unique and phenomenal.” Mellings’ enthusiastic endorsement is this: “Best crab cakes in the state, a Thai green curry supporting lobster ravioli, elk burger and tartares of all varieties—crazy on paper but every bite is perfect.” feltslc.com

 SIDE DISH During the summer, Mar | Muntanya hosts a weekly dinner series called Chef’s Table. Chef Tyson adapts the multi-course journey through the season to showcase the best produce, purveyors and flavors sourced from around the state.

MAR | MUNTANYA

CHEF TYSON PETERSEN HAS BEEN EXCEEDING EXPECTATIONS for hotel restaurants for years, imbuing both hotel guests and visitors with a renewed sense of excitement when it comes to downtown dining, a sentiment echoed by panelist Lydia Martinez: “Mar | Muntanya moved on from a basic hotel restaurant to one of the dining gems in the city.” Rooted in Spanish-style

tapas, the menu explores coastal flavors of Spain and bold bites found in the Basque Country. Chef Tyson brings in local partners wherever possible, working with local trout farms, sourcing produce from farmers’ markets and collaborating with local distillers. He also folds in personal touches that give diners a sense of place and tradition, like Grandma’s Bread Pudding, which Lydia praises as a “crushable dish that belies humble beginnings and an old-fashioned recipe yet retains its original soul.” mar-muntanya.com

Knives Without Borders

SAM PEW’S SECRET PIZZA CLUB

A trend that we hope continues: Creative uses of commercial spaces in what would otherwise be off hours. In this case, a hat tip to phenomenal Leavity Bread & Coffee for handing over the keys to chef Sam Pew for his long-running Secret Pizza Club biweekly pop-up. In this economy? It just makes business sense to refine a business model and build a customer base, without the fulltime pressure (and 24/7 rent) of a traditional brick-and-mortar. Winwin. Follow the trail to the not-so Secret Pizza Club on Instagram @ sammakespizza_slc.

THE CONTINENTAL

IT’S SAFE TO SAY THAT PROVO ISN’T OFTEN CONSIDERED a hub for forwardthinking cuisine, but Chef Bleu Adams changed our mind this year. She made it her mission during her residency at The Continental to “re-educate provo palettes,” with dishes that take classic New American flavors, and spin them on their head with Indigenous ingredients. “Tepary beans, heritage squash, chiles of all sorts and locally sourced fish all reflect a respect for both ancient and modern indigenous foodways,” panelist Darby Doyle remarks. A champion for culinary collaboration, The Continental also hosts visiting chefs from around the world for special one-night-only meals. Where else in Provo can you find a five-course meal showcasing Mesoamerican food traditions? Chef Bleu has moved on to launch a different project, and we’re looking forward to how she continues sharing the food story of the Mountain West. After all, “Utah County deserves joy and nice things,” says Doyle. “These chefs are delivering both, and putting proof to the practice of land acknowledgements.” thecontinentalprovo.com

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Chef Bleu sources meat from Ute Bison Meat Company—a tribal run farm producing premium, sustainable meat while respecting the animals’ cultural legacy.

MIDWAY MERCANTILE

CITY DWELLERS MAKE THE TREK TO “UTAH’S SWISS ALPS” for a few reasons: impressive views of Mt. Timpanogos, the Switzerland-themed craft fair held every summer, a dip in the state’s largest geothermal hot spring, and dinner at Midway Mercantile. Chef and owner John Platt has built a haven for diners craving comfort food with a twist—Thai-style mussels, Utah lamb shepherd pie and bison meatloaf, to name a few. “Midway Mercantile feels like coming home,” says panelist Avrey Evans. Each thoughtful dish is served with a smile—and often that smile is John’s. The omnipresent figure can be seen milling around the dining room, checking in with neighbors and stepping in frame for a foodie influencer snapping pics of their meals. midwaymercantile.com

 SIDE DISH The Main Street building was built in 1874 as a community food and supply store for decades. Over 140 years later, the Platt family is continuing the tradition of keeping the community well-fed and well-supplied with good humor.

ONES TO WATCH

JUNAH

The cuisines of Japan and Italy have many things in common respect for noodles, sauces and balance being top of mind. But successfully combining them (itameshi) is a whole other endeavor, which chefs Hiro Tagai and Felipe Oliveira have done with both flair and substance at Junah. junahslc.com

NEIGHBORS BAR

Chase and Dani are beloved in Salt Lake's bar and restaurant scene and it's exciting to see this couple open their own place and bring so many legends into the mix with them. We get the sense it's taken teamwork to create the menu, which reimagines some classics that deserve a comeback in an American/Taiwanese fusion, like the Caesar salad, topped with peanuts. slc-neighbors.com

MONTE

This new restaurant is within the Beehive Distillery and attempts to revive the highwire act of a Chef-driven, once-nightly, prix fixe dinner. This format requires commitment from both Chef Martin Babio and the seated guests. Buckle up, you’re in for a ride. Each dish is presented theatrically and features clever molecular gastronomy fireworks, many done tableside. monteslc.com

COSMICA

Before the vaunted New York Times made a fuss about Zach Wade’s “spaghetti western” spot, we were already sitting at the bar nibbling on an heirloom tomato salad, swirling a vermouth and soda and looking forward to the Bolognese. When Times says it’s good, it oughta be right? But like, duh, we already said that. cosmicasaltlake.com

HEARTH AND HILL

SUGAR HOUSE

Hearth and Hill resuscitated the beating heart of Sugar House, an area that thrown into crisis during construction woes. Chef Jeff Moore is soothing Sugar Hood’s frazzled nerves with New American favorites—the cheddar biscuits are a spirit-lifting favorite. hearth-hill.com

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SIDE DISH

Salt Lake Culinary Education (SLICE) let us take over their commercial kitchen space for three days for our Dining Awards photo shoot. In addition to offering professional culinary education, SLICE offers cooking classes and hosts private events with cooking demonstrations and education in its professional-grade kitchen space. Plus, they do the dishes. sliceutah.com

OUR 2026 DINING AWARDS PANEL

STUART MELLING

Stuart is an awardwinning journalist who has covered the Utah dining scene for 16 years. He’s also the founder, writer and wrangler at Gastronomic SLC and a former restaurant critic of more than five years, working for The Salt Lake Tribune

LYDIA MARTINEZ

Lydia is a freelance food, travel and culture writer. She writes for Salt Lake magazine, Suitcase Foodist and Utah Stories. She travels far and wide searching out the best examples of her destination’s cuisine.

DARBY DOYLE

Darby is a food, beverage, and outdoor writer who covers food for Salt Lake magazine and follows the culinary and natural wonders of the West. She is also in possession of an overflowing pantry devoted to whiskey.

ALI VALLARTA

Ali is a co-creator and host for the City Cast Salt Lake podcast. She freely admits that she can’t stay, hence frequent sightings of Ali at her favorite dining spots, The Pearl or Los Tapatios. (Or a watering hole near you.)

JEREMY PUGH

Jeremy is the Executive Editor of Salt Lake magazine. A life-long Utahn, he’s spent his career explaining Utah’s, um, quirks and historic arcana to folks from back east who think everyone in Utah is a Mormon and a skier.

KENDALL RODRIGUEZ

Kendall is the rightful Queen of SLC who, in 2022, got tired of hearing, “Salt Lake sucks, and there’s nothing to do here,” and set out to disprove the haters. Follow her arguments on Instagram @queenofslc.

CHELSEA RUSHTON

Chelsea is Salt Lake magazine’s Art Director and makes us look good in every issue. A recovering river guide who studied medical illustration and maintains a macabre fascination with dead bodies.

AVREY EVANS

Avrey is Salt Lake magazine’s Managing Editor. She has been writing for city publications for eight years and enjoys covering the faces and places of our salty city, especially when a boozy libation is in the mix.

WHAT TI

How East High School hopes to celebrate the hit movie that made it famous

BY HEATHER HAYES

ME IS IT?

Time

for High School Musical

’s 20 th Anniversary!

WHigh School Musical at East High in Salt Lake City 20 years ago, nobody expected pop-culture gold. The movie-musical centers around basketball jock Troy Bolton (Zac Efron) and bookish transfer student, Gabriella Montez (Vanessa Hudgens), who make a love connection while auditioning for the lead roles in their school musical, all while upsetting the school’s cliques.

It was supposed to be just another made-for-TV movie—no budget, no stars, a 30-day shoot and a cast pulled largely from Utah. Zac Efron was a fresh-faced teenager with little more than a resumé line or two.

The film went on to become Disney’s most successful television movie ever—spawning sequels, a spin-off series (also filmed at East High School) and a soundtrack that sold millions of copies. Casting director Jeff Johnson credits Kenny Ortega, the Broadway choreographer turned director, with spotting the opportunity in what Disney executives dismissed. “They told Kenny there wasn’t money to fly in 50 dancers from LA,” Johnson recalls. “Kenny wasn’t worried—he knew Utah was a reservoir of talent.”

Having just staged Salt Lake’s Olympic ceremonies, he had already tapped into our endless well of dancers and singers. The rest is well-worn Disney history. By 2019, HSM had been seen by 225 million viewers worldwide and catapulted Zac Efron to A-lister status. But in Utah, the story isn’t just about pop stardom—it’s about a real high school still caught in the aftershocks.

THE REAL EAST HIGH

Today, East High is both a functioning public school and a tourist attraction. Student government member Lilli Williams helps run the school’s HSM

tours, watching loads of visitors spill onto campus every day after school. They snap selfies in the gym where Troy led the Wildcats to victory, pose in front of Sharpay’s double-wide bubblegumpink locker, or re-create the cafeteria dance number.

“My cousins from Louisiana brag to their friends about us going to the real East High,” Lilli says with a laugh. The school is even floating plans to invite the cast back for the anniversary, she says. “I think it would be cool for the actors to see us, the real students of East.”

Beyond the photo ops, East High is a study in contrasts. Its long, narrow boundary stretches from the wealthy east-bench foothills to neighborhoods west of the airport, reflecting immigrants, refugees, as well as many of Utah’s most established families.

As one of the state’s oldest schools, it carries deep traditions—generations have worn its red and white with pride. But through many boundary changes, it now

serves a majority-minority student body navigating starkly different realities: 72 percent of students live below the poverty line, translating into lagging graduation rates, housing insecurity and literacy gaps. A decade ago, East High parents joined together to create a first-of-its-kind on-campus “pantry” providing food, washing machines, clothes and showers for struggling kids. (It became a prototype for 70 tax-backed and privately funded Teen Centers in Utah schools.)

Principal Ryan Oaks sees the anniversary as more than nostalgia. “It’s a chance to connect with the community,” he says, adding that the school is celebrating by performing the stage

P. 70: (ABOVE) PHOTO BY ADAM FINKLE; (BELOW) PHOTO FRED HAYES/© DISNEY CHANNEL/ COURTESY OF EVERETT COLLECTION; P. 71: (LEFT TO RIGHT, TOP-DOWN) PHOTO KRISTIN CALLAHAN/ EVERETT COLLECTION; REPUBLIC PICTURES / COURTESY EVERETT COLLECTION; FRENSHE.COM; WALT DISNEY CO./COURTESY EVERETT COLLECTION; ROADSIDE ATTRACTIONS / COURTESY EVERETT COLLECTION; INSTAGRAM. COM/_MONIQUECOLEMAN ; FACEBOOK.COM/KAYCEESTROH ; FATHOM EVENTS /COURTESY OF EVERETT COLLECTION

WHERE ARE THEY NOW?

ZAC EFRON (Troy Bolton)

The Wildcats’ heartthrob point guard became a bona fide Hollywood star. After HSM, Efron headlined movies from 17 Again and Neighbors to The Greatest Showman, and most recently earned praise for his dramatic turn in The Iron Claw

CORBIN BLEU (Chad Danforth)

Troy’s best friend and teammate kept his Wildcats energy alive on stage. Bleu went on to star on Broadway in shows like In the Heights and Kiss Me, Kate, while also competing on Dancing with the Stars and producing independent films.

VANESSA HUDGENS (Gabriella Montez)

The shy new girl with the powerhouse voice has stayed busy in both film and music. Hudgens has starred in indie projects, Broadway productions and a string of Netflix holiday rom-coms, while also co-hosting red carpet coverage at major award shows.

MONIQUE COLEMAN (Taylor McKessie)

The brainy student council president turned Wildcat loyalist became an activist and humanitarian. Coleman was named a UN Youth Champion and has continued acting, producing and championing causes around global education and equality.

ASHLEY TISDALE (Sharpay Evans)

Forever remembered as East High’s pink-clad diva, Tisdale built a career as an actress, singer and producer. She voiced Candace on Phineas and Ferb, released solo albums and now balances entertainment projects with her lifestyle brand, Frenshe.

KAYCEE STROH (Martha Cox)

Utah native Stroh, remembered for breaking out of her “pop-and-lock” shell in the cafeteria, leaned into dance and teaching after HSM. She connects with fans through her lively social media presence, where she shares fitness, dance, family and lifestyle content, often embracing her role as a hometown Wildcat.

LUCAS GRABEEL (Ryan Evans)

Sharpay’s fedora-loving twin brother has stayed versatile in Hollywood. Grabeel has voiced characters in animated series like Family Guy and Pinky Malinky, appeared in Hallmark films and even reprised his role in HSM: The Musical: The Series

BART JOHNSON (Coach Bolton)

Another Utahn, Johnson—the tough-love but lovable Wildcats coach—has continued acting in TV, film and indie projects while also running Johnson Mill, his family’s bed-and-breakfast in Midway. Locals still love spotting “Coach Bolton” around town.

ON THE AIR

Bart Johnson, AKA Coach Bolton, recently posted a 20TH anniversary podcast series in which HSM Trivia was shared by castmates from the show.

Here are some little-known facts:

“Status Quo” Chaos

The cafeteria number “Stick to the Status Quo ” was filmed over several grueling days—food fights, spills and all. By the end, the pizza and milk on set were less than appetizing.

Originally a Sequel to Another Movie

The project began as a script for a Grease 3 that never got made. It was later retooled into High School Musical.

A Quick Shoot

The film was completed in only 24 days—lightning speed for a feature-length production with so many musical numbers.

Utah Talent Pool

Many of the dancers were locals who had performed in the 2002 Winter Olympics ceremonies.

Huge First Weekend

The premiere drew 7.7 million viewers, which at the time was massive for Disney Channel.

Real Student Extras

Many background Wildcats were actual East High students, recruited to fill the hallways and gym.

Wildcat Legacy

Today, East High monetizes HSM tourism with guided tours that fund school programs.

Record-Breaking Soundtrack

The soundtrack went quadruple platinum, outselling Justin Timberlake’s and Beyoncé’s albums that year.

version of HSM this February. He says talks between the school and a prominent filmmaker are underway for a documentary about the school, its musical production and the film’s legacy. “There’s tradition here, and real needs too.”

THE ALUMS

And then there are the alumni— not the school’s alumni—but those faces from the cast that still make fans swoon and sing along.

Bart Johnson, better known as ‘Coach Bolton,’ has leaned into his legacy. A Midway, Utah, resident who once attended Wasatch High, he now hosts an iHeartPodcasts series called Get Your Head in the Game, and his TikTok feed doubles as a nostalgia machine for fans who never left East High behind. If you think Bart’s living in the past, you’d be wrong—even our interview at a small restaurant in Park City turned into a mini fan convention. “I’m ‘Coach’ everywhere I go,” Bart shrugs amidst a photo-snapping restaurant staff. “People even point at me in confusion and say, ‘You coached me, right?’”

While he’s produced and acted steadily since HSM , he says he doesn’t mind the typecast.

“Although I knew nothing about coaching basketball, in real life I’ve coached both of my daughters’ soccer teams for 14 years.”

While a full-scale HSM gathering hasn’t occurred since the thirdquel wrapped in 2008, mini reunions happen from time to time. In 2016, Disney produced a 10-year reunion special with most of the main cast and a taped message from Mr. Efron himself. Last year, a handful of cast members

gathered at the FanX Pop Culture and Comic Convention in Salt Lake City. Amongst them was Corbin Bleu, who played Chad Danforth in the original movies.

“Salt Lake City is now home to one of the most iconic high schools, and it’s a real high school,” he said to fans. “I remember walking up to that campus in person and just being floored, because it’s truly stunning. It’s beautiful.”

Corbin came back to the school a decade after the final filming to play a fictionalized version of himself in the 2019 Disney Channel series, High School Musical: The Musical: The Series (it’s a mouthful), which became its own phenomenon—this time catapulting cast member Olivia Rodrigo into global pop stardom.

“Walking into that gymnasium again,” Corbin recalled at the FanX event, “immediately, just tears started flooding my eyes.”

IF YOU BUILD IT… WILL THEY COME?

So…to untangle it: first came High School Musical. Then Disney launched that mockumentary

WHERE TO FIND HSM IN UTAH

East High School, 840 S. 1300 East, SLC

This is the iconic school where High School Musical 1-3 and High School Musical: The Musical: The Series were filmed. After-school tours take you to the cafeteria, gym, entrance, hallways and Sharpay’s pink locker (still pink). east.slcschools.org

Murray High School, 5440 State St., Murray

See the auditorium where Troy & Gabriella audition in the first movie was filmed here. You can visit by appointment. mhs.murrayschools.org

The Inn at Entrada (Snow Canyon, St. George)

The Inn served as the fictional Lava Springs Country Club for High School Musical 2, where the gang took summer jobs. Stay at the Inn to enjoy the pool (site of a massive pool party as well as Sharpay’s iconic “Fabulous” number), or play a round at the golf course, site of Troy’s “angry dance.” innatentrada.com

about theater kids who attended the “real” East High (still played by actors, not the real thing). And finally, there are the actual East High students, like Lilli, navigating the same hallways where the franchise was born. Together, these overlapping realities blur into one legacy, all converging on the weight of this anniversary.

For now, the question looms: Will Disney bring the cast back to Salt Lake for a victory lap? Will East High’s efforts to invite alumni back for its show be answered? Whether or not Zac Efron ever returns to that high school gym that made him a star, the legacy of High School Musical—part cultural phenomenon, part Utah oddity—remains very much alive.

Around the State

CHUTES & LADDERS, THIS AIN’T

Board games are nothing like that battered box of Monopoly that sits in your closet. In-person gaming is the hottest thing going for family night. This March, the largest board game convention in the Intermountain West kicks off in Layton. For three days, both beginners and experts will roll the dice, play the cards, discover new games and make new friends, p. 78.

CONVENTION CENTER, LAYTON | MARCH 12–15

Hit ‘The Slope’

A new Heber Valley development promises significant economic and community impact

BY MARIAH MAYNES | PHOTOS COURTESY OF THE SLOPE

Our goal is to offer great jobs with livable wages, meaningful experiences and memories for generations to come.

DEER VALLEY’S NEW EAST VILLAGE has been a hot topic over the past few years. It’s a massive expansion of Deer Valley’s terrain and creates an entirely new base area for the resort, including a Grand Hyatt and a Four Seasons. But there’s another new development slated to hit the Wasatch Back. The Slope will be Heber City’s first luxury alpine village, featuring 140 private villas, 62 luxury condos and a branded hotel. Designed as a four-season property, The Slope will also provide quick access to Deer Valley and the Heber Valley. It’s a large project, but developers are promising more than just lavish living spaces and worldclass recreation.

Angstrom Development Group has partnered with Big-D Construction to set a new benchmark for mountain living, and they want to bring opportunities to Heber residents along the way. Angstrom leadership has committed to a philanthropic partnership with the Wasatch Community Foundation (WCF). The nonprofit organization has been working to support education, health, housing and community development for the past 25 years.

For every unit sold, Angstrom will be giving $1,000 to WCF, which will create a new platform dedicated to Heber’s youth. With an estimated 202 residential units, that’s $202K directly back in the hands of the community.

“We are thrilled to welcome The Slope in partnership to our community and are thankful to have them as a valued partner in advancing our mission to strengthen families in our valley,” says Kathy Carr, WCF vice chair. “The Wasatch Community Foundation looks forward to a lasting partnership as we work together to help our youth live happier and healthier lives supported by this generous donation.”

Apart from the WCF donation, the sheer size of The Slope will inject a shot of economic prosperity into Heber Valley—the hotel alone is expected to generate $4.45 million in annual tax revenue. Additionally, it’s set to create more than 1,000 jobs on the Wasatch Back.

“We’re committed not only to building an extraordinary resort and community hub for locals and visitors, but to building prosperity for Heber Valley,” said Neil Goldman, partner at Angstrom Development Group. “Our goal is to offer great jobs with livable wages, meaningful experiences and memories for generations to come.”

Construction will start in Spring 2026. The project is expected to take 27 months to complete.

A NEW ERA IS LOADING IN HEBER

Visions of The Slope were born from Heber City’s Envision 2050 plan, a community-driven initiative addressing Wasatch County’s rapid population growth (which is expected to increase by 113% by 2065). The general plan focuses on guiding developments through zoning changes, improving transportation, strengthening the Main Street area and diversifying recreation and housing—all while balancing the area’s rural traditions and character. See what’s in store for public parks, trailheads, parking, the city and more at envisionheber.com.

Planned ammenities include a fitness club, pool deck, wellness facilities and a yearround tubing hill.

Branded residences will be available for short- and longterm rental.

Condos offer convenient access to luxurious amenities, vibrant social spaces and 100,00 sq. ft. of planned retail areas.

Gifford’s top advice for new gamers:

“DON’T BE AFRAID TO APPROACH PEOPLE.”

Roll the Dice at SaltCON

The largest board game gathering in the Intermountain West sets up shop in Layton

BY JAIME WINSTON

Enthusiastic gamers come

SALTCON, WHICH HOSTS six board and role-playing game events throughout the year, will host the Intermountain West’s largest board game and RPG convention at the Davis Convention Center in Layton from March 12–15. There, thousands of enthusiasts can sample games, meet their creators and duke it out in live game tournaments.

Sensing a growing demand for an in-person gamer assembly, members of the Board Game Designers Guild of Utah came together to launch SaltCON in 2009. The spring convention, their biggest event, gives attendees a chance to “learn games, see what they like and what they want to buy,” said Dale Gifford, managing organizer.

Game teachers will show you how to play the year’s most popular games, and hundreds of role-playing sessions will be held with pre-made characters for guests to join in. Designed for seasoned strategists and newbies alike, SaltCON’s on-site guides will “teach you the rules on the fly,” Gifford said.

If you’re a first-timer at the convention, you can join a meet-up with other newbies to tour the con and have all of your questions answered. And when you’re ready to join the action, check for flags at active tables that indicate the game is seeking players. There are also marked flags that tell you a group is looking for a teacher—finally, a chance to share your knowledge on the games you’ve already mastered.

Additionally, more than 2,500 games will be available to check out via SaltCON’s game library, which, like that one epic round

Utahns love board games and SaltCON is a chance to gather with fellow gamers and discover new games in

WHEN YOU GO

SALTCON SPRING CONVENTION

March 12-15, 2026

Davis Convetion Center, Layton saltcon.com

of The Settlers of Catan a few years back, will be in operation all day. The library runs from 9 a.m. to midnight most days. Gifford said a section of the library is reserved for family and kid-friendly games from Hasbro and German game maker HABA.

Highlights during the convention will include sessions of Blood on the Clocktower, a social deduction game where you team up with your fellow players to root out the evil plaguing your village, and Artemis: Spaceship Bridge Simulator, where players take on starship crewmember roles, and game masters behind the scenes present them with challenges and enemies.

Gifford said game creators often rely on feedback from family and friends, which, unfortunately, isn’t always given through an objective lens. If you’ve been working on a game, you can bring a prototype for feedback and attend workshops and panels on design, storytelling and more. You can also gain inspiration from the winners of the Ion Award Competition, an international game design competition that connects game designers with publishers.

By the end of the four days, you should have more than enough options for your next game night.

And, if you didn’t have any friends to play with in the first place, you’ll likely meet some there. Afterall, the overall goal of SaltCON is to “get across the table from people, interact, think, communicate, work together and just have fun.”

Where Dinosaurs Still Roam

From towering T. Rex to gentle giants of the Jurassic, Ogden’s George S. Eccles Dinosaur Park brings Utah’s prehistoric past to life. A must-see destination for families, travelers, and locals alike. Explore 8.5 acres of history – it’s closer than you think!

Solid Gold

Golden Bees Caribbean Cuisine serves up the traditional foods of Haiti in the heart of Provo

BY DARBY DOYLE

PROUDLY SELF-DESCRIBED

AS the “first dine-in Haitian restaurant in Utah,” Golden Bees Caribbean Cuisine is nailing the made-from-scratch traditions of Haiti right here in the heart of Utah County.

It’s is an all-hands-on-deck family operation, directed by cook/ owner and matriarch, Myriam Victor. You’ll find spouse and co-owner Michel greeting customers and mixing up refreshing juices and traditional drinks like soursop corossol. Daughter Kamala oversees the operational and business side of things. Sons Michar and Nathan (who is in culinary school and also helps in the kitchen) run the cash register, table service and generally provide terrific hospitality for customers, including helpful suggestions for those unfamiliar with Haitian cuisine.

I was definitely one of those guests seeking some guidance. Having enjoyed many fantastic Caribbean meals, I was expecting something high on the spice scale, with Scotch bonnet pepper

playing a predominant role. Kamala explained that’s not the case for traditional Haitian food, which is differentiated by the type and level of spices used to create épis: Haiti’s universal marinade, sauce and condiments. “We blend fresh vegetables—leeks, onions, garlic, green onions, celery, green and red bell peppers, parsley and habanero peppers—to make our seasoning base,” she said of their restaurant’s vibrant and balanced épis recipe. “It’s the heart of Haitian cooking.”

Originally hailing from Haiti, the Victors lived for a while in Miami, Florida. Kamala went to BYU-Idaho to study biochemistry, and the rest of the family moved West shortly after.

BY

WHERE TO EAT

A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine

SALT LAKE CITY & THE WASATCH FRONT

Alpha Coffee–Find all locations at alpha.coffee.com Highly rated craft coffee served at two inviting locations, with a mission to give back. Innovative drinks and local goods. Veteran and Woman co-owned since 2010. Taste the Alpha Difference.

Arempa’s–350 S. State St., SLC. arempas.com Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a chocolate filled tequeño.

2026 DIN I NG AWARD

Arlo–271 N. Center St., SLC arlorestaurant.com Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.

Asian Star–7588 S. Union Park Ave., Midvale. asianstarrestaurant.com The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chefdriven, and Chef James seems most comfortable in the melting pot.

Avenues Proper–376 8th Ave., SLC. avenuesproper.com 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.

The Bagel Project–779 S. 500 East, SLC. bagelproject.com “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get.

Bambara–202 S. Main St., SLC. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.

Blue Iguana–165 S. West Temple, SLC. blueiguanarestaurant.net This colorful downtown restaurant has a charming subterranean location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.

Bombay House–Find all locations at bombayhouse.com This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.

La Bonne Vie–555 S. Main St., SLC. grandamerica.com Cuter than a cupcake, The Grand America’s pastry shop has all the charm of Paris. Its pretty windows alone are worth a visit.

Bricks Corner–1465 S. 700 East, SLC. brickscornerslc.com Bricks was the first purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

Bruges Waffle and Frites–336 W. Broadway, SLC; 2314 S. Highland Dr., SLC. brugeswaffles. com The original tiny shop turns out waffles made with pearl sugar. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez.

Cafe Niche–779 E. 300 South, SLC. caffeniche.com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is warm.

Caffé Molise & BTG Wine Bar–404 S. West Temple, SLC. caffemolise.com The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.

2026

DIN I NG AWARD Caputo’s Market & Deli–314 W. 300 South, SLC; 1516 S. 1500 East, SLC; 4670 Holladay Village Plaza, Holladay. caputos.com. A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.

Listings

Casot Wine + Work– 1508 S. 1500 East, SLC. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th neighborhood, this small wine bar is a welcome addition featuring an interesting, rotating wine list from Pago’s Scott Evans.

2026 DIN I NG AWARD Cosmica–945 S. 300 West, SLC. cosmicasaltlake.com. Since making New York Times’ annual list of America’s Best Restaurants in 2025, this Italian diner has set new benchmarks for Neapolitan-style pies.

La Caille–9565 Wasatch Blvd., Sandy. lacaille.com. Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional—a greenhouse with grapevines and a vegetable garden supplies the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself.

DIN I NG AWARD

2026

La Casa Del Tamal–2843 S. 5600 West #140, West Valley City; 346 W. 600 South, SLC. lacasadeltamalutah.com.This family-run Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.

Central 9th Market 161 W. 900 South, SLC. central9th.com. More bodega than restaurant, Central 9th’s breakfast sandwich is probably the best you’ll have outside of New York City. You can also grab a sandwich from the more-than-just-breakfast deli menu and head next door to Scion or Water Witch to eat up.

La Cevicheria–123 E. 200 South, SLC. @lacevicheriautah. It’s all about the ceviche. La Cevicheria has 11 unique varieties of ceviche (with seasonal flavors weaving in and out). You’ll find ceviche made with shrimp, tuna, whitefish, salmon and octopus. There is even a vegetarian ceviche.

Chanon Thai Café–

278 E. 900 South, SLC. chanonthaislc.com 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.

Prohibition and Repeal

IN A NIGHTLIFE LANDSCAPE often driven by trends, Prohibition and Repeal stand apart by design. These aren’t just bars, they’re destinations where music, atmosphere and intention converge to create nights that linger long after the last drink is poured.

Owned by Kelly Howard, with Camille Howard shaping guest experience, culture, and creative direction, Prohibition and Repeal represent two distinct expressions of the same hospitality philosophy: that a night out should feel captivating, thoughtful and rooted in craft. “We want guests to feel curious, a little transported, and cared for,” states Camille.

From there, the story unfolds in deliberate contrast. Prohibition, a longtime staple of the Salt Lake nightlife, leans into theatricality and playful excess. It’s immersive, high-energy, and unapologetically social, inviting guests to step fully into its speakeasy-inspired world.

Repeal, located in the historic Walker Center, offers a quieter counterpoint. Live jazz anchors the experience, paired with an elevated, shareable small-plate menu designed to unfold throughout the evening.

Camille explains, “Prohibition is the exhale; loud, celebratory, and unapologetically fun—while Repeal is the inhale; elegant, intentional, and deeply soulful. They’re two sides of the same philosophy, designed to serve different moods while staying true to the same heart.”

Rather than expanding outward, the focus remains on evolution from within. Seasonal menus, rotating musicians, themed nights and chef-driven moments keep both concepts fresh while preserving what makes them distinctive.

Together, Prohibition and Repeal reflect the depth of Salt Lake City. Guests leave with the sense that the time spent mattered, that the city itself gained a little more character, and that a truly thoughtful night out is not just remembered but shared.

Chile Tepin–307 W. 200 South, SLC. chiletepin.com Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too.

DIN I NG AWARD

2026

Copper Common–111 E. Broadway, Ste. 170, SLC. coppercommon. com. Here, owner Ryan Lowder took inspiration from the high-end side of NYC nightlife. Oysters are on the menu and the cocktails are of the highest of ends, but it’s the food that puts Copper Common over the top.

Cucina–1026 E. 2nd Ave., SLC. cucinawinebar.com Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. Pair your vino with a perfectlycooked flank stank or seasonal pasta salad.

3 Cups Coffee–4670 S. Holladay Village Plaza #104, Holladay. 3cups.coffee With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.

Dangerous Pretzel–352 W. 600 South, SLC.dangerouspretzel.com.This Post District fave serves up Bavarian-style soft pretzels with names like the Spicy Bee, Brush Before Kissing and Hot Devil’s Delight. Bonus: They sell beer too.

2026

DIN I NG AWARD Drunken Kitchen–333 W. 2100 South, South Salt Lake. drunkenkitch.com. Brothers Tim and Joe Rammel are up at the crack of dawn to make fresh noodles for their famed Dan Dan noodles and other spice-forward Chinese x Taiwanese dishes. Try the fried frog legs. Eggs in the City eggsinthecityslc.com. space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

Este Pizza–Find all locations at estepizzaco.com Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

Feldman’s Deli SLC. feldmansdeli.com deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.

2026

DIN I NG AWARD Felt Bar & Eatery SLC. feltslc.com named after the building where it resides, Felt’s menu is a wonderful mix of clasic and experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marow Tartare is a must.

“My mom cooked for celebrations and big family meals,” said Kamala of Myriam’s love for feeding a crowd, no matter where they lived. “She said, ‘Why not open a restaurant and do it for everyone?’” So they did, joining University Avenue’s vibrant food row in April 2025.

It’s fragrant, bold and comforting food, made with care and served with gracious hospitality. If you only get one appetizer, I implore you to order akra, fried fritters of spiced mashed malanga (a taro-like root) served with pikliz, a zingy épis-dressed cabbage slaw. Fried stuffed patties made with a choice of spiced meat fillings are superlative with

WHEN YOU GO

GOLDEN BEES CARIBBEAN CUISINE

151 N. University Ave., Provo goldenbeess.com

a drizzle of épis hot sauce. (Take Nathan’s advice and order anything made with goat when it’s available.)

Fish is a big part of Haiti’s culinary culture, and here it can be ordered deep-fried whole or prepared as a brothy pwason grodsèl (poisson gros sel). Haiti’s national dish, griot, is pork painstakingly marinated, boiled, then deep-fried to order. It’s served with plantains or a side of rice and beans.

“We want to remind ourselves to always make authentic food and to make it with love and compassion,” said Kamala of Myriam’s choice to name their restaurant in honor of industrious honeybees. In that and so many other ways, Golden Bees

Caribbean Cuisine ably represents the heart and soul of Haiti right here in Utah, thanks to the Victor family’s remarkable fare.

Akra is a favorite party food in Haiti, often served at celebrations, weddings and as a late-night street snack.

Fillings & Emulsions–1475 S. Main St., SLC. fillingsandemulsions.com. This little West-side bakery is worth visiting; its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adalberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

DIN I NG AWARD

2026

Finca–1513 S. 1500 East, SLC. fincaslc.com. A quant cottage-like restaurant delighting diners with Spanish tapas, dynamic wines and one of the best patios in the city.

Finn’s Cafe–1624 S. 1100 East, SLC. finnscafe.net

The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.

Five Alls 1458 Foothill Dr., SLC. fivealls.com

Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.

2026

DIN I NG AWARD Franklin Avenue–231 S. Edison St., SLC, franklinaveslc.com. The menu offers intelligent, well-executed plates. There is a burger (a Wagyu burger, actually) but bolognese, as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.

Franck’s–6263 S. Holladay Blvd., SLC. francksfood.com 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.

Grand America–555 S. Main St., SLC. grandamerica.com, laurelslc.com. Grand America Hotel’s Laurel Brasserie & Bar is one of the dinner/ nightlife 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.

Gourmandise–250 S. 300 East, SLC; 725 E. 12300 South, Draper. gourmandise.com This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home.

Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC. harborslc.com A muchneeded breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.

DIN I NG AWARD

2026

Hearth and Hill–2188 Highland Dr., SLC. hearth-hill.com. Anchored in the beating heart of Sugar House, Hearth and Hill offers New American cuisine from morning ‘til evening. The cheddar biscuits are a staple, but the H and H burger is a close second

DIN I NG AWARD

Himalayan Kitchen

2026

–360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. IndianNepalese restaurant with an ever-expanding 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.

HSL–418 E. 200 South, SLC. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique— just trust this chef. It’s all excellent.

Hub & Spoke Diner–1291 S. 1100 East, SLC. hubandspokediner.com This contemporary 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.

2026

DIN I NG AWARD Junah – 916 S. Jefferson St., SLC. junahslc.com. Chefs Hiro Tagai and Felipe Oliveira have succesfuly the combined cuisines of Japan and Italy (itameshi) with flair and substance.

Kathmandu–3142 S. Highland Dr., SLC,; 250 W. 2100 South, SLC, ; 863 E. 9400 South, Sandy. thekathmandu.net Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

King’s Peak Coffee–412 S. 700 West, Suite 140, SLC. kingspeakcoffee.com All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is quality coffee.

Kimi’s Chop & Oyster House–

4699 S. Highland Dr., SLC. kimishouse.com A high style, multi-purpose restaurant with new digs. It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

Kobe Japanese Restaurant–

3947 S. Wasatch Blvd., SLC. kobeslc.com Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

Krua Thai–212 E. 500 South, SLC. kruathaiut. com 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.

Koyote–551 W. 400 North, SLC. koyoteslc.com The menu features a wide selection of traditional Japanese dishes, including ramen, okazu and washoku. They also offer a variety of vegetarian, vegan and gluten-free options.

Laziz Kitchen–912 S. Jefferson St., SLC. lazizkitchen.com There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

Left Fork Grill–68 W. 3900 South, SLC. leftforkgrill.ipower.com 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.

Little America Coffee Shop–500 S. Main St., SLC. saltlake.littleamerica.com. Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop.

Log Haven–6451 E. Mill Creek Canyon Road, SLC. log-haven.com Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David 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.

Lone Star Taqueria–2265 E. Fort Union Blvd., SLC. lstaq.com Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special.

Manoli’s–402 E. 900 South, SLC. manolison9th.com Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

DIN I NG AWARD

2026

Mar | Muntanya–170 S. West Temple, SLC. mar-muntanya.com. The rooftop restaurant, atop the downtown Hyatt Regency hotel, has a menu of Spanish-inspired cuisine with an emphasis on shareable tapas, Spanish gin and tonic cocktails and regional specialties with a little Utah twist.

Market Street Grill – 48 W. Market St., SLC; 2985 E. Cottonwood Pkwy., SLC; 10702 River Front Pkwy., South Jordan marketstreetgrill.com SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

Matteo–77 W. 200 South, SLC. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.” The menu is Inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.

Mazza–1515 S. 1500 East, SLC, mazzacafe.com

Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

Mi La-Cai Noodle House–961 S. State St., SLC. lacainoodlehouse.com 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.

Mint Sushi– Find all locations at mintsushiutah.com. Owner Chef Soy wanted to bring in a new thing to Utah’s sushi landscape, so he started serving tapas. Mint has expanded to three locations in Salt Lake County. At his restaurant in Cottonwood Heights, Chef Soy prepares a weekly 10-course tasting menu of tapas.

Moochie’s Meatballs– Find all locations at moochiesmeatballs.com. This itty-bitty eatery/ take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll.

2026

DIN I NG AWARD Monte Underground Restaurant–2245 S. West Temple, SLC. monteunderground.com Hosted within Beehive Distillery, Chef Martin is serving multicourse tasting meals that celebrate local ingredients and indigenous cuisine.

Mrs. Backer’s Pastry Shop–434 E. South Temple, SLC. mrsbackers.com A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from Americanstyle butter cream icing, fill this old-fashioned shop.

My Thai–1425 S. 300 West, SLC. mythaiasiancuisine.com 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.

Nomad East–1675 E. 1300 South, SLC. nomad-east.com Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have). Chef Justin is a salad wizard. Fun and excellence combined.

Nuch’s Pizzeria–2819 S. 2300 East, Millcreek. nuchspizza.com A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

Oh Mai–Find all locations at ohmaisandwichkitchen.com. 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

Old Cuss Cafe–2285 S. Main St., South Salt Lake. oldcuss.com More than a coffee shop, this warm, mountain-man-style cafe serves plant-based food, craft coffee and a rotating menu of seasonal fare.

2026 DIN I NG AWARD

Oquirrh–368 E. 100 South, SLC. oquirrhslc.com Little and original chefowned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

Osteria Amore–224 S. 1300 East, SLC. osteriaamore.com An offshoot of the ever-growing Sicilia Mia group, Osteria Amore is a luxurious neighborhood gem —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

The St. Regis Deer Valley offers exquisite dining as inviting as the mountain ambiance.

Influenced by our state’s seasonal offerings. Infusing vegetables, herbs, meats, and dishes that reflect Utah and the current season.

Santiago Ramos

FROM CHOPPING VEGETABLES AT HOME with his mom to washing dishes at 16, Chef Santiago Ramos has spent a lifetime in the kitchen. By 21, he was working in a Las Vegas casino with 30 kitchens, a high-energy world that confirmed his love for cooking and pushed him toward culinary school. Now, as executive chef at Little America Hotel in Salt Lake City, he channels his experience into bold, inventive dishes.

“Cooking is never static,” Ramos explains. “There’s always something new to learn.” He thrives on exploring flavors from around the world, drawing inspiration from Asian and Italian cuisines, and testing new skills like butchery and pastry. But no matter how experimental he gets, one ingredient is always essential: salt. Himalayan, black, or smoked, Ramos calls it the quiet superstar that brings every dish to life.

For Ramos, success is measured by his guests’ smiles. Generational diners, families returning year after year and customers chasing flavors from their own food memories fuel his passion. “When my customers are happy, I know I’ve done my job,” he says. That mindset extends to his staff. Ramos trains openly, sharing knowledge and building a team as skilled and knowledgeable as he is, ensuring that every dish benefits from their expertise.

Spring and early summer mark the transition to his busiest season, when produce and seafood are at their peak. Coho salmon shines on the menu, and the restaurant’s raspberry pie remains a perennial favorite, requested year-round. With a kitchen that is 95 percent from scratch, every dish is crafted with care, precision and a commitment to delighting guests.

With Chef Ramos at the helm, Little America has become a place where every dish tells a story, every flavor sparks a memory and every guest feels at home. It’s no wonder diners return year after year.

Pago–878 S. 900 East, SLC. pagoslc.com 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.

The Park Cafe–604 E. 1300 South, SLC. theparkcafeslc.com The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.

Per Noi Trattoria–3005 S. Highland Dr., SLC. pernoitrattoria.com 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.

Pho 777–3585 S. Redwood Rd., West Valley City, pho777utah.com. Pho 777 stands out. among other Pho joints. The broth is made from bones. It is made every day. The ingredients are fresh and it all comes together to allow the soup sipper to improvise, as is required.

Pho Tay Ho–1766 S. Main St., SLC. photayho.com. One of the best Pho joints around is an unassuming house on the southside of Salt Lake City. The familyowned-and-operated noodle house keeps their menu small but full of flavor.

Pho Thin–7307 Canyon Centre Parkway, Cottonwood Heights. phothinslc.com. Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.

The Pie Pizzeria–Find all locations at thepie.com Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood institution, more locations have popped up around the valley to serve more than just the collegiate crowd.

Pizza Nono–925 E. 900 South, SLC. pizzanonoslc.com. Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.

Porch–11274 S. Kestrel Rise Rd., Bldg. G, South Jordan. porchutah.com A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches.

Pretty Bird Chicken–Find all locations at prettybirdchicken.com Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

Proper Burger and Proper

Brewing–865 S. Main St., SLC. properburgerslc.com Sibling to Avenues Proper, the new place has expanded brewing and burger capacity with two big shared patios. And ski-ball.

Provisions–3364 S. 2300 East, SLC. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

Rawtopia–3961 S. Wasatch Blvd., SLC. rawtopia.com Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

Red Iguana and Red Iguana 2– 736 W. North Temple, SLC; 866 W. South Temple, SLC. rediguana.com All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

Red Rock Brewing–254 S. 200 West, SLC; 6227 State St., Murray; 1640 Redstone Center Dr., Park City. redrockbrewing.com Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall.

Rodizio Grill–600 S. 700 East, SLC. rodiziogrill. com 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.”

Roots Café–3474 S. 2300 East, Millcreek. rootscafeslc.com A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

Rouser–2 S. 400 West, SLC. rouserslc.com. Rouser sparked into the scene in late 2024 in the old Union Pacific Depot Train Station as part of the new Asher Adams hotel. Keeping with the theme, the restaurant boasts charcoal-flavored moments across the menu.

R&R BBQ 307 W. 600 South, SLC. Other locations. randrbbq.com Tasty, reliable and awardwinning barbecue define R&R. The Ribs and brisket are the stars, but fried okra steals the show.

Ruth’s Chris Steakhouse–275 S. West Temple, SLC. ruthschris.com This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.

Ruth’s Diner–4160 Emigration Canyon Rd., SLC. ruthsdiner.com. 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 rule here. The giant biscuits come with every meal, and the chocolate pudding should.

Saffron Valley–1098 W. South Jordan Pkwy., South Jordan; 479 E. 2100 South, SLC. saffronvalley.com

Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. The SLC location combines the best of her others: Indian street food, classics and the Indian-Anglo bakery.

Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”

Salt Lake Roasting Company–820 E. 400 South, SLC. roasting.com SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans. .

Sapa Sushi Bar & Asian Grill–722 S. State St., SLC. sapabarandgrill.com Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.

Sawadee Thai – 754 E. South Temple, SLC. sawadeethaiutah.com 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.

Scelto–849 E. 9400 South, Sandy. sceltoslc.com When it comes to delivering stylish dining to our suburbs, Scelto is there. The wine list is very Italian, a good sign, and it has some splashes of French. The beef ragu is appropriately simmered for hours, which is the most important and complex part of a good lasagna.

Settebello Pizzeria–260 S. 200 West, SLC. settebello.net Every Neapolitan-style pie here is handshaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door.

Siegfried’s Delicatessen–20 W. 200 South, SLC. siegfriedsdelicatessen.com The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle.

Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton. silverforklodge.com. 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.

Skewered Thai–575 S. 700 East, SLC. skeweredthai.com A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list.

Slackwater Pizza–684 S. 500 West, SLC; 209 24th St., Ogden. slackwaterpizzeria.com. Recently mentioned on Yelp’s Top 100 Places to Eat in 2026 list, Slackwater is sweeping the pie game in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.

SOMI Vietnamese Bistro–1215 E. Wilmington Ave., SLC somislc.com Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. There’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Spencer’s–255 S. West Temple, SLC. spencersslc.com 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.

Squatters Pub Brewery–147 W. Broadway, SLC; 3555 Constitution Blvd., West Valley. saltlakebrewingco.com. One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos.

Stoneground Italian Kitchen–249 E. 400 South, SLC. stonegrounditalian.com The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza.

The SugarHouse Barbecue Company–880 E. 2100 South, SLC. sugarhousebbq.com This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes.

Table X–1457 E. 3350 South, SLC. tablexrestaurant.com. A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu— vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake). Expect surprises.

2026

DIN I NG AWARD Takashi–18 W. Market St., SLC. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.

Takumi–618 E. 400 South, SLC. takumisushibuffet.com. An all-you-can-eat sushi buffet with all the regular suspects, pluse made-to-order sashimi and rolls.

Tandoor Indian Grill–3300 S. 729 East, SLC; 4828 S. Highland Dr., Holladay. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Taqueria 27–Find all locations at taqueria27.com Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Thai Garden–868 E. 900 South, SLC. thaigardenbistroslc.com Paprika-infused pad thai, deepfried 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.

Tonyburgers–613 E. 400 South, SLC; Find other Utah locations tonyburgers.com This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. .

Tsunami–Find all locations at tsunamiutah.com Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.

Tulie Bakery–863 E. 700 South, SLC; 1510 S. 1500 East, SLC. tuilebakery.com. 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.

Tuscany–2832 E. 6200 South, SLC. tuscanyslc.com. This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nervewracking. The double-cut pork chop is classic, and so is the chocolate cake.

2026

DIN I NG AWARD Urban Hill–510 S. 300 West, SLC. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.

Valter’s Osteria –173 W. Broadway, SLC. valtersosteria.com Although the restaurant’s namesake, Valter Nassi, passed away in 2022, the restaurant remains a living monument to his effervescent personality. His legacy of service and quality continues to inspire and delight.

Yoko Ramen–473 E. 400 South, SLC. yokoslc. com More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

Zest Kitchen & Bar – 275 S. 200 West, SLC, 801-433-0589. zestslc.com Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

PARK CITY & THE WASATCH BACK

Apex–9100 Marsac Ave., Park City. montagehotels.com/deervalley Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring— just top-of-the-line everything. Quality speaks for itself.

Back 40 Ranchhouse–

1223 US Highway 40, Heber City. back40utah.com For the meat-and-potatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.

2026

DIN I NG AWARD

Veneto Ristorante –370 E. 900 South, SLC. venetoslc.com. This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.

Vessel Kitchen–Find all locations at vesselkitchen.com. Each of Vessel’s six locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.

Vertical Diner–234 W. 900 South, SLC. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.

Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.

Yoimi Hamachi & Sushi–1280 S. 300 West, SLC yoimisaltlakecity.com. Hibachi elevated. Upgrade your experience with a sushi boat, tuna tataki and a jalapeno ‘bomb.’

Baja Cantina–1355 Lowell Ave., Park City. bajaparkcity.com The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddarjack cheese and guacamole.

Big Dipper – 227 Main St., Park City. bigdipperpc.com. Located in the historic Star Hotel, the Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.

Blind Dog Grill – 1251 Kearns Blvd., Park City. blinddogpc.com 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.

Butcher’s Chop House & Bar–751 Lower Main St., Park City. butcherschophouse.com The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

Café Terigo–424 Main St., Park City. cafeterigo.com This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites.

Chimayo–368 Main St., Park City. chimayorestaurant.com 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.

Courchevel Bistro–201 Heber Ave., Park City. courchevelbistro.com Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.

Deer Valley Grocery & Cafe–1375

Deer Valley Dr., Park City. deervalley.com The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on Deer Valley classics to take home—think classic Deer Valley turkey chili.

Eating Establishment–317 Main St., Park City. theeatingestablishment.net. Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

Firewood–306 Main St., Park City. firewoodonmain.com Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.

Fletcher’s on Main Street–562 Main St., Park City. fletcherspc.com 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. .

Ghidotti’s – 6030 N. Market St., Park City. ghidottis.com 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.

Goldener Hirsch–7520 Royal St., Park City. aubergeresorts.com/goldenerhirsch Recently renovated into a charming Apline chalet, Golderner Hirsch’s menu sticks to Swiss classics like fondue, schnitzel and apple strudel. Chef Jeff O’Neill also threw in a few twists like dill-cured salmon beignets and rabbit goulash.

Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City. grubsteakparkcity.com 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.

Handle–136 Heber Ave., Park City. handleparkcity.com Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

FOR CHEF CHRISTIAN OJEA, FOOD HAS ALWAYS BEEN A PASSPORT. With 28 years in the kitchen, Ojea’s journey began in Santa Fe, N.M., where he took his first job as a prep cook at a hotel and found his calling in the industry. “If you really want a career as a chef,” Ojea explains, “start by working in a kitchen. If you love it, then go to culinary school.” He did just that, studying at the Art Institute in Denver as well as learning abroad in France and Italy. With his parents from Chile, Ojea was exposed early to global flavors and traditions, experiences he credits with shaping not just his palate but his overall approach to food.

What hooked him early wasn’t just cooking; it was the community found in kitchens. “Everyone comes from different backgrounds and walks of life,” he says. “But in the kitchen, we all speak the same language: food.” That shared purpose still drives him today as executive chef of The Grand America Hotel, where his role expands far beyond the plate. Managing multiple kitchens, mentoring teams and collaborating across departments is part of the thrill. “It’s a challenge,” he says. “And I love that.”

Ojea’s style is progressive American, deeply rooted in classical technique. French methods anchor his cooking, paired with the freshest ingredients possible, local when available and always thoughtful. While he’ll never turn his back on a braised short rib, he’s known for giving familiar dishes a new edge. “Nothing stays the same for long,” he says. “I like to surprise my guests.”

As winter fades into spring, Ojea is especially energized. March marks the shift toward lighter, brighter flavors, when produce is young, tender and at its peak. Expect ingredients like stinging nettle, spruce tips and ramps to make an appearance, signaling the season’s arrival.

For Ojea, success isn’t measured in stars. It’s measured in returning guests, word of mouth and a dining room full of people having a genuine experience. “I want our guests to walk away satisfied, feeling like it’s more than just another night out.”

His message to readers is simple: come hungry.

2026

DIN I NG AWARD

Hearth and Hill–1153 Center Dr., (Newpark), Park City; 2188 Highland Dr., SLC. hearth-hill.com. This all-purpose cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

High West Distillery–703 Park Ave., Park City. highwest.com 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.

KITA at the Pendry–2417 W. High Mountain Rd., Park City. pendry.com. This hotel resturant pulls off its moniker of a “Japanese-Inspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.

Kuchu Shabu House–3270 N. Sundial Ct., Park City. kuchushabu.com The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

DIN I NG AWARD

2026

Le Depot–660 Main St., Park City. ledepotpc.com Chef Galen is capturing a French brasserie experience that’s almost impossibel to replicate outside of France. Towering selections of fresh seafood, roasted meats and an authentic French wine list—all inside the historic Union Pacific train depot built in 1886.

350 Main–350 Main St., Park City. 350main.com Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.

DIN I NG AWARD

2026

Midway Mercantile–99 E. Main St., Midway. midwaymercantile.com. An epicurean outspot in a town marked by pizza shops and delis. Chef John Platt’s menu takes American comfort food and spins it on its head.

DIN I NG AWARD

2026

Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley. srdvdining.com Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

DIN I NG AWARD

2026

Rime Seafood & Raw Bar –9850 Summit View Dr., Park City rimerawbar.com Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sun.

Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City. deervalley.com (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.

A Piece of History, Restored

A century-old restaurant reopens in Ogden Canyon

BY JAIME WINSTON

DAVID NEAL ONCE

PROMISED A FRIEND that if they visited The Oaks in Ogden Canyon, they wouldn’t want to leave. After stopping at the historic restaurant amid the crisp air, towering alpine mountains and rushing Ogden River, David can proudly report he was right.

“It’s just a tranquil, wonderful spot,” said David, who is the latest owner of The Oaks, a classic canyon restaurant, with his wife, Cora.

The Neals bought the business in early 2025 and opened in November. This spring, they’re hoping you’ll stop by to enjoy a burger on the remodelled patio as you listen to the river flow by.

Along with its stunning natural setting, the Neals are well-aware of the restaurant’s historical weight.

Customers often remind them of favorite past menu items, and one

diner recently shared with David that he worked there 60 years ago.

“People just remember The Oaks, and it’s those memories that I think make the place so iconic,” David said.

The oldest restaurant in Weber County (second only to The Shooting Star Saloon in Huntsville), The Oaks opened at the turn of the 20th century as a summer resort with campgrounds and shaded picnic areas. In June 1903, The Ogden Standard Examiner ran a story about Ogden city officials visiting the honest eatery, calling it “beautiful, clean and neat a spot as can be found anywhere in the canyon,” and particularly applauding the establishment’s gingerale, lemonade and strict policy against serving those under the influence. Over the years, The Oaks became a summertime favorite known

The Oaks’ menu leans into classic American diner fare, serving up burgers, fries and nostalgia.

Shabu– 442 Main St., Park City. shabuparkcity.com Cool upscale 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.

Silver Star Cafe–1825 Three Kings Dr., Park City. thesilverstarcafe.com Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

Tupelo–1500 Kearns Blvd., Park City. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the veganfriendly grilled cauliflower steak with herb-chili pesto.

Viking Yurt–1345 Lowell Ave., Park City, Park City Mountain Resort. thevikingyurt.com Arrive by sleigh and settle in for a luxurious five-course meal, featuring a healthy introduction to the nordic beverage aquavit. Reservations and punctuality are a must.

Wasatch Brewery–250 Main St., Park City. saltlakebrewingco.com 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.

Windy Ridge Bakery & Café–1750

Iron Horse Dr., Park City. windyridgebakery.com. 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.

Zermatt Resort–784 W. Resort Dr., Midway. zermattresort.com The charming, Swiss-inspired resort hosts the high-end, but straight-forward, Z’s Steak & Chop Haus and the less formal Wildfire Smokehaus, home to smoked meats and draft beer.

NORTHERN UTAH

The Beehive Pub & Grill–255 S. Main St., Logan. thebeehivegrill.com 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.

Hearth on 25–195 Historic 25th St., Ogden. hearth25.com. The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.

The Huntington Room at Earl’s Lodge – 3925 E. Snowbasin Rd., Huntsville. snowbasin.com Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

BY ADAM FINKLE

Maddox Ranch House–1900 S. Highway 89, Perry. maddoxfinefood.com. 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.

Mandarin–348 E. 900 North, Bountiful. mandarinutah.com The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

Ramen Haus–2550 Washington Blvd., Ogden. ramenhausogden.com Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.

Rovali’s Ristorante–174 E. 25th St., Ogden. rovalis.com This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.

Sonora Grill–2310 Kiesel Ave., Ogden. thesonoragrill.com. A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.

Table 25–195 25th St., Ste. 4, Ogden. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

Tona Sushi–210 25th St., Ogden. tonarestaurant.com The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.

PROVO & CENTRAL UTAH

Bam Bam’s BBQ–1708 S. State St., Orem, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.

Chom Burger–45 W. 300 North, Provo. chomburger.com Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

The Foundry Grill and the Tree Room–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance. sundanceresort.com The Tree Room is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Meanwhile, the grill serves comfort food with western style. Sunday brunch is a mammoth buffet.

Ginger’s Garden Cafe–188. S. Main St., Springville. gingersgardencafe.com Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly gardenfresh, bright-flavored, mostly vegetarian dishes.

Pizzeria 712–320 S. State St., Ste. 185, Orem. pizzeria712.com 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.

Station 22–22 W. Center St., Provo. station22cafe.com 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.

for its classic American fare and down-to-earth spirit. It was remodeled under new ownership in the ’80s. “They basically took it from a little shack that had takeout windows to a full-service restaurant,” David says.

The restaurant continued serving comfort food favorites until 2021, when the century-old business shuttered its doors for what most assumed would be for good. Four years later, the Neals jumped at the opportunity to open a new chapter for the legacy business.

HOME-STYLE COOKING

The Neals got to work remodeling the restaurant’s spacious patio and reworking a menu to satisfy cravings for a hearty meal served with a side of nostalgia. One of David’s favorite items is The Oaks burger, which includes ham, bacon, Monterey and smoked cheddar cheese, caramelized onions and secret sauce. “It’s basically more burger than I could eat,” he laughs. The most daring burger (as in we dare you to try it) is The Firecracker, which features habanero and jalapeno cheese, fresh jalapenos, a spicy pickle and a spicy sauce.

The Oaks relies on local purveyors for burgers, coffee and shelled eggs. When they are in season, David said they hope to incorporate Brigham City peaches into menu items.

Along with The Oak’s diner-friendly fare, the building also houses a Farr’s ice cream shop in the front—a tradition dating back to the ’30s when the restaurant served up hot dogs and Farr’s ice cream cones to summer visitors. “Farr’s has an ice cream shop in downtown [Ogden], but they’re not open Sundays,” David said. “So, we get a lot more ice cream traffic on Sundays.”

A scoop of Rocky Road at The Oaks after a day playing in the sand and water at Pineview Reservoir should be a go-to for Utah families this year. Grab a burger, a scenic canyon view, and give yourself time to enjoy your meal. You may not want to leave.

SOUTHERN UTAH

Anasazi Steakhouse–1234 W. Sunset Blvd.,St. George. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.

Angelica’s Mexican Grill–101 E. St. George Blvd., St. George. angelicasmexicangrill.com A bright Mexican eatery serving up traditional street food in a cozy space.

WHEN YOU GO

The Ogden gem offers seven different burgers, like the habanero-laden Firecracker, or the Bourbon BBQ piled high with onion rings.

DIN I NG AWARD

2026

Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com The high level of quality is apparent in every detail from the table setting to food on it. This is an acorn determined to a be a mighty oak, like yesterday.

Bear Paw Café–75 N. Main St., St. George. bearpawcafe.com St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, world-class french toast and fresh crepes.

The Bit and Spur–1212 Zion Park Blvd., Springdale. bitandspur.com 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.

Canyon Breeze Restaurant —

1275 E. Red Mountain Cir., Ivins. redmountainresort.com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.

Cappeletti’s Restaurant–

36 E. Tabernacle St., St. George. cappelettisrestaurantstgeorge.com. A family owned Italian restaurant. With fresh homemade salami, handmade mozzarella, beef empanadas, seafood linguini and more, Cappeletti’s has been serving St. George for more than a decade.

George’s Corner Restaurant & Pub–

2 W. St. George Blvd., St. George. georgescornerrestaurant.com This comfy neighborhood hangout spot serves burgers and pub grub, along with regional beers.

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AWARD

Hell’s Backbone Grill–20 N. Highway 12, Boulder hellsbackbonegrill.com Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

Moab Brewery – 686 Main St., Moab. themoabbrewery.com 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.

Mom’s Café–10 E. Main St., Salina. famousmomscafe.business.site Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

Morty’s Café – 702 E. St. George Blvd., St. George. mortyscafe.com/stgeorge From burgers to coffee, Morty’s Cafe has just about every type of quick and fresh classic food. Straightforward and relaxed, don’t forget to try their homemade special Morty sauce.

Oscar’s Café–948 Zion Park Blvd., Springdale. oscarscafe.com. Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day.

Painted Pony–2 W. St. George Blvd., Ste. 22, St. George. painted-pony.com 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.

Peekaboo Canyon Wood Fired Kitchen – 233 W. Center St., Kanab. peekabookitchen.com Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

The Pizza Factory–2 W. St. George Blvd., St. George. stgeorgepizzafactory.com The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.

Rylu’s Bistro – 2862 Santa Clara Dr., Santa Clara. ryulusbistro.com The repurposed circa 1880 homestead is charming and welcoming, and the menu is seasonlly driven.

Spotted Dog Café –428 Zion Park Blvd., Springdale. flanigans.com/dining. Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

Tifiny’s Creperie–567 S. Valley View Dr., St. George. tifinyscreperie.com Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.

Whiptail Grill–445 Zion Park Blvd., Springdale. whiptailgrillzion.com Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

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Salt

The Coolest Bar Bathrooms in SLC

BY AVREY EVANS | PHOTOS BY ADAM FINKLE

IT’S A CLASSIC

SATURDAY-NIGHT

ROUTINE: You dress up, hit the town with your girls, have a few cocktails and then head to the bathroom for pics. Bars with the best backdrops become hot-spots for folks that want to capture a night they won’t remember, with the people they’ll never forget. From Quarters’ neon-lit room, Lake Effect’s bubble gum rococo photo-op and Thieves Guild’s green lantern-lit water closet and dragon statues—these bars take the art of bathroom design seriously.

LAKE EFFECT

This swanky cocktail joint is best known for live music, reality TV star spottings and late-night revelry in their lower-level speakeasy. But the crowning jewel of Lake Effect is safely stashed upstairs, away from spill-prone tipplers and those otherwise unworthy of its divine opulence. Church is Lake Effect’s private event space, aptly adorned with cathedral arches, marble columns and a luminescent rose quartz bartop. The ladies powder

room evokes a Versaille-level of detail, where inside scallop-edged crystal basins and brass swan faucets are topped by neoclassical mirrors. Blush tones wrap the room head to toe, and the floor-to-ceiling mirror in the adjoining vanity room beckons a pursed lip selfie…or 10.

WHEN YOU GO: LAKE EFFECT

155 W. 200 South, SLC lakeeffectslc.com

THIEVES GUILD

You don’t have to roll a D20 charisma check to see that the bathrooms at Thieves Guild break from the usual gamer-bar mold. The Central 9th cidery is Salt Lake’s only fantasythemed tavern, described by owners Jordy Kirkman and Max Knudsen as “chaotic wizard maximalism.” The sword and sorcery decor carries into the water closets, dimly lit by green lanterns and blue geode formations jutting out from the walls. Ask nicely enough and the Thieves Guild DMs might even loan you a few props for your medieval photoshoot.

WHEN YOU GO: THIEVES GUILD

117 W. 900 South, SLC thievesguildcidery.com

LEFT TO RIGHT:

Lake Effect’s feminine powder room is wrapped head-to-toe in pink hues.

In one Thieves Guild bathroom, black subway tiles and hanging green lanterns evoke a moody scene fit for a shadow mage.

One of Thieves Guild’s private restrooms takes design cues from a medieval fortress.

NIGHT LIFE GUIDE

A selection of the top bars in Utah, curated and edited by Salt Lake magazine.

AC –225 W. 200 South, SLC. ac-hotels.marriott.com

The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid.

The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort. snowbird.com. Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

2026

DIN I NG AWARD Bar Nohm–165 W. 900 South, SLC. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, complete with a cocktail menu and Asian fusion sharing plates. Think of it as Salt Lake’s first Izakaya restaurant, the Japanese word for an informal bar that literally translates to “stay-drink-place.”

Bar X –155 E. 200 South, SLC. barxslc.com

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.

Beer Bar–161 E. 200 South, SLC. beerbarslc.com. Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

The Bayou– 645 S. State St., SLC. utahbayou.com. This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

Beerhive Pub –128 S. Main St., SLC. @beerhive_pub. More than 200 beers —domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

The Black Sheep Bar & Grill– 1400 S. Foothill Drive #166, SLC; 1520 W. 9000 South Ste. C, West Jordan. theblacksheepbarandgrills.com. A friendly neighborhood sports bar with a homemade American menu, 14 TVs and events almost nightly. It’s a fun place to hang with friends or cheer on your favorite team.

BTG Wine Bar– 404 S. West Temple, SLC. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

Casot Wine + Work–1508 S. 1500 East, SLC. casotwinework.com. In a town with a dearth of neighborhood bars and bars that want to be neighborhood bars but for a lack of location in an actual neighborhood, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.

Contribution Cocktail Lounge –170 S. West Temple, SLC. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

Gracie’s – 326 S. West Temple, SLC. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

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DIN I NG AWARD

Copper Common–111 E. Broadway #190, SLC. coppercommon.com Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

The Cotton Bottom–2820 E. 6200 South, Holladay. thecottonbottom.com. Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

Craft By Proper –1053 E. 2100 South, SLC. craftbyproper.com. Another offering from Proper Brewing, Craft is a beer snob’s dream, serving up local-only beers. You can check their rotating “On Tap” list to see if they’re pouring your favorite, and the glass coolers behind the bar are stocked full of canned and bottled options.

Dick n’ Dixie’s– 479 E. 300 South, SLC. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House – 850 E. 900 South, SLC. eastlibertytaphouse.com. 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.

Felt Bar & Eatery– 341 S. Main St., SLC feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The filet and marrow tartare is a must.

Flanker – 6 N. Rio Grande, The Gateway, SLC. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

Green Pig– 31 E. 400 South, SLC. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

High West Saloon–703 Park Ave., Park City. highwest.com. The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.

Hive 435 Taphouse – 61 W. St. George Blvd, St. George. hive435taphouse.com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.

HK Brewing Collective–370 W. Aspen Ave., SLChkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a womenfounded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Ice Haus –7 E. 4800 South, Murray. icehausbar.com. Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location. The menu has a strong number of vegan options.

Junior’s – 30 E. Broadway, SLC. @juniorstaver

A downton joint known for jazz, pool and a vintage beercan collecgtion. The interiors recently got a facelift and a new owner.

Lake Effect –155 W. 200 South, SLC. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

DIN I NG AWARD

2026

Franklin Ave.–231 S. Edison Street, SLC. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American. House-made pasta, seasonal veggies and Asian-inspired dishes are served alongside a diverse cocktail menu— and a wall-to-wall selection of whiskies.

The Gibson Lounge – 555 S. Main St., SLC. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

Laurel Brasserie & Bar–555 S. Main St., SLC. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu with items like Pumpkin Arancini and The Smokey Paloma cocktail.

Lucky 13 –135 W. 1300 South, SLC. lucky13slc.com. Known for their heaping burgers and intruiging shot selection, Lucky 13 also offers classic fried dill pickle spears Order with secret sauce and thank us later.

Melancholy– 556 S. Gale St., SLC. melancholy.com. A new wine bar in the Post District, the interiors are a little bit Gothic library with a lot a bit eccentric apothecary. The wine list rotates frequently.

2026

DIN I NG AWARD Neighbors – 430 E. 900 South, SLC. slc-neighbors.com. A Dairy Block bar serving up Taiwanese street food, classic cocktails and 20 beers on tap. Behind the stick you’ll find a bevy of industry dignitaries.

Oyster Bar– 48 W. Market St., SLC. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays.

QUARTERS ARCADE BAR

A Salt Lake bathroom roundup would lose all credibility without mention of the women’s restroom inside Quarters’ downtown location. It’s a right of passage to visit the neon-lit sanctuary after a few La Croix Bois and pinball losses. Inside, the social boundaries between strangers fall away as ladies of all kinds share lip combos, dating advice and pay respects to the omnipresent humming mantra above that reminds: “Don’t let the bastards get you down.”

WHEN YOU GO:

QUARTERS ARCADE BAR

2026

DIN I NG AWARD

The Pearl–917 S. 200 West, SLC, @thepearlslc. The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

5 E. 400 South, SLC quartersslc.com

DIN I NG AWARD

2026

Post Office Place–16 W. Market St., SLC. popslc.com. Post Office offers craft cocktails, Nikkei small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Quarters’ downtown location takes design cues from ’90s-era arcades. Cheeky bathroom decor adds to the bar’s juvenile appeal.

JPlease, Won’t You Be My Neighbor?

A 900 South bar serves up Taiwanese street food, classic cocktails and 20 beers on tap

BY AVREY EVANS ︱ PHOTOS BY ADAM FINKLE

OINING THE RANKS OF SALT LAKE’S

RESTAURANT ROW (coined by yours truly at Salt Lake magazine), Neighbors is a sleek bar on Harvey Milk Blvd.’s east side. Owned and operated by the power duo of Chase Worthen and Danielle Petek (The Pearl, Alibi RIP), the newcomer is continuing the neighborhood’s ethos of community, inclusivity and quality eats.

The bar shares the block—the Dairy Block, to be exact—with a multitude of small businesses that aim to revitalize the Liberty Wells neighborhood. Equality Utah, Simple Therapy, Manoli’s, Xiao Bao Bao, Native Flower Company, Mozz Artisan Pizza and the highly anticipated Wasatch Food Co-op have anchored the area as a vibrant mixed-use hub. But the block was missing one thing: a neighborhood bar. “This area was really hungry for a local spot for people come grab a beer post work or be with

friends and not have to drive anywhere,” says Chase Worthen, who is a C9 resident himself. “This space also connects the west side of Harvey Milk and all those businesses to the Ninth and Ninth District.” And so, to serve Salt Lake’s need for a solid neighborhood bar in every hamlet, Chase and Danielle teamed up with Chef Mat Sullivan and a gaggle of industry dignitaries to create a welcoming local taproom—with a few tricks up its sleeve.

The bar’s aesthetic takes cues from mid-century designs and natural textures, incorporating Danielle’s Taiwanese heritage with speckled flooring and glass-block separators. A large curved bartop sets the tone for the room, and pops of deep evergreen make appearances throughout the space. “We wanted it to be really warm in here, but not overdone,” Danielle chimes in. As spring approaches, this writer is most excited about Neighbors’ sizable outdoor patio as an outpost for people watching and spritz sipping.

Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Step behind the bookshelp and into Prohibition—a 1920s-inspired speakeasy with live jazz, burlesque performances and craft cocktails.

Quarters Arcade Bar– 5 E. 400 South, SLC; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.

Rabbit Hole–155 W. 200 South, SLC. lakeeffectslc.com. Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music.

Repeal–19 E. 200 South, SLC. repealutah.com Where vintage allure meets modern sophistication. Enjoy handcrafted cocktails, live music and distinctive dining in Salt Lake’s most soul-filled bar experience.

Scion Cider Bar – 916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth with a wide variety of 20 hard ciders on tap.

Seabird Bar & Vinyl Room–7 S. Rio Grande, The Gateway, SLC. seabirdutah.com. Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and plenty of style.

The Rest and Bodega – 331 S. Main St., SLC. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the booklined library, take a booth or sit at the bar.

Sayonara – 324 S. State St., SLC. sayonaraslc.com. Neon adorn enclosed booths, scenes from anime project on the walls and the bar serves up highballs and Japanese microbrews. It’s liek someone picked up a bar in Tokyo and placed it right here in SLC.

The Shooting Star –7350 E. 200 South, Huntsville. shooting-star-saloon.business.site. 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 finishing your Star Burger.

Sugar House Station–2155 S. Highland Dr., SLC. Utah’s first ‘bar hall’ from the minds of Pago Group’s Scott Evans and local distilling vanguars from Sugar House Distillery and Waterpocket Distillery.

Thieves Guild Cidery–117 W. 900 South, SLC thievesguildcidery.com. In the Central 9th neighborhood, this cidery has put in the work to develop experimental cider and meads fit for an adventurer with a period-fantasy aesthetic to match.

Varley– 63 W. 100 South, SLC. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

The Vault – 202 S. Main St., SLC. bambara-slc.com/the-vault. A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.

When it comes to the fare, the lineup at Neighbors includes all your bottled favorites, and a lineup of 20 rotating beers on tap. The “Mr. Rogers boilermaker” hits the mark for happy hour, and yes, Mr. Rogers, we will be your neighbor. The cocktail list reworks classics with local ingredients and personal riffs from an array of industry alumni, all of which can be found behind the stick throughout the week. “We had a few bartenders come out of retirement to work here, and you’ll probably recognize all our staff from your other favorite bars in Salt Lake City,” Chase laughs.

The food coming out of the kitchen at Neighbors makes a welcome departure from ho-hum bar snacks, once again taking inspiration from Taiwanese flavors and dishes. The small bites include scallion pancakes, fried peanuts and anchovies, and

WE HAD A FEW BARTENDERS COME OUT OF RETIREMENT TO WORK HERE, AND YOU’LL PROBABLY RECOGNIZE ALL OUR STAFF FROM YOUR OTHER FAVORITE BARS IN SALT LAKE CITY,”

CHASE WORTHERN, CO-OWNER OF NEIGHBORS

AFTER

crinkle-cut fries for good measure. If you’ve come hungry, the pork and shrimp wantons, cheese steak and cold peanut noodles will meet your needs. Chef Matt keeps things spicy with weekly specials to tantalize your taste buds and introduce you to Taiwanese flavor combos.

Still in their first year of business, Danielle and Chase hope to build upon the bar’s warmth and welcoming vibe and build a reputation as a gathering place for all. “I just want to make sure that whatever type of person walks in here, they’ll find something for them,” says Danielle. And the prices aren’t half bad either, as Chase jests: “It’s the nicest place to drink cheap beer.”

WHEN YOU GO

NEIGHBORS

430 E. 900 SOUTH, SLC

slc-neighbors.com | @slc.neighbors

Wakara Bar – 480 Wakara Way, SLC. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens

Water Witch–163 W. 900 South, SLC. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.

White Horse Spirits & Kitchen

– 325 S. Main St., SLC whitehorseslc.com. A Bourbon Group stalwart, White Horse has risen from the flames—literally. The restaurant was one of the businesses impacted by a major fire in 2025, and recently got their feet back under them to reopen. Order the egg n’ chips and pick the bartenders’ brains on their wide whiskey selection.

Why KiKi – 69 W. 100 South, SLC. whykikibar.com. A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.

Zest Kitchen & Bar–275 S. 200 West, SLC. zestslc.com. Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini.

Beers & Brews

Bohemian Brewery– 94 E. 7200 South, Midvale. bohemianbrewery.com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

Bewilder Brewing– 445 S. 400 West, SLC. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the house-made sausages and a beer list that skews toward traditional German styles.

Desert Edge Brewery–273 S. Trolley Square, SLC. desertedgebrewery.com The constantly changing variety and Beer School set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

Epic Brewing Company– 825 S. State St., SLC. epicbrewing.com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery 2 ounces at a time or take some to-go seven days a week.

Fisher Brewing Company–320 W. 800 South, SLC. fisherbeer.com. Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

Grid City Beer Works – 333 W. 2100 South, South Salt Lake. gridcitybeerworks.com

Grid City has teamed up with Drunken Kitchen to fill their food menu with bao and noodles. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2.

Hopkins Brewing Company– 1048 E. 2100 South, SLC. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.

Kiitos Brewing– 608 W. 700 South; 1533 S. 1100 East, SLC. kiitosbrewing.com

Favored for their eccentric beers, Kiitos brews are on several menus around town. Their new Sugar House outpost brings new meaning to ‘cool neighborhood bar.’

Level Crossing Brewing Company–2496 S. West Temple, South Salt Lake; 550 S. 300 West, SLC. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.

Mountain West Cider – 425 N. 400 West, SLC. mountainwestcider.com. With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

Park City Brewing–764 Uinta Way, Park City. parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kidfriendly, making it the perfect family après spot.

Prodigy Brewing–25 W. Center Street, Logan. prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers with labels tailored to the area, like “Cached Out” Hefeweizen and “Rusty Hoe” Farmhouse Ale.

Proper Brewing Co.– 857 S. Main St., SLC. properbrewingco.com. From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

Red Rock Brewery–254 S. 200 West, SLC. redrockbrewing.com. A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.

RoHa Brewing Project– 30 E. Kensington Ave., SLC. rohabrewing.com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers 12 draft beers, a variety of high-points beers, local ciders, wine, canned cocktails and spirits. Enjoy the live music, a firkin and other events.

Roosters Brewing Co.–253 25th Street, Ogden. roostersbrewingco.com. A local favorite in the heart of everything Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room. The owners are deeply involved in the community, and that love shows in their drinkable beers.

SaltFire Brewing–2199 S. West Temple, South Salt Lake. saltfirebrewing.com. Located in a distilling and brewery hub of South Salt Lake, SaltFire has grown alongside its contemporaries, bringing a punk/metal edge and the tongue-in-cheek labels of its tasty craft brews, including “crushable” collaborations with the Heavy Metal Shop.

Salt Flats Brewing Co.–2020 Industrial Circle, SLC. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to celebrate the racecar driver in all of us.

Shades Brewing–154 W. Utopia Ave., South Salt Lake. shadesbrewing.beer. A mom-andpop brewery supplying many local restaurants— check the website—stop by their tap room.

Squatters/ Corner Brew Pub –

147 W. Broadway, SLC; 2110 Highland Dr., SLC; 1763 S. 300 West, SLC. saltlakebrewingco.com. Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company.

Talisman Brewing Company–1258 Gibson Ave., Ogden. talismanbrewingco.com

Talisman’s friendly tap room has 18 beers on tap, and you can pick up your own cans and growlers to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF Brewing–936 S. 300 West, SLC. tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.

Uinta Brewing Company–1722 S. Fremont Dr., SLC. uintabrewing.com

Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

LOCAL DISTILLERIES

A selection of Utah-based distilleries. Call ahead to confirm tasting room hours and availability for tours and private tastings.

• Alpine Distilling—7132 N, Silver Creek Rd., 435-200-9537. alpinedistilling.com

• Beehive Distilling—2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com.

• Clear Water Distilling Co.—564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com.

• Dented Brick Distillery—3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com

• Eight Settlers Distillery—7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com.

• High West Distillery—27649 Old Lincoln Hwy, Wanship, 435-649-8300. highwest.com

• Holystone Distilling—207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com.

• Moab Distillery— 686 S. Main St., Moab, 435-259-6333. moabbrewery.com

• New World Distillery—4795 2600 North, Eden, 385-244-0144. newworlddistillery.com.

• Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com.

• Outlaw Distillery–552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com.

• Proverbial Spirits–4175 Fores tdale Dr., Park City, 435-250-4477. proverbialspirits.com.

• Salt Flat Spirits—2020 Industrial Cir., SLC, 801-828-3469. saltflatsspirits.com.

• Simplicity Cocktails—335 W. 1830 South, SLC, 801-210-0868. drinksimplicity.com.

• Sugar House Distillery—2212 S. West Temple, #14, SLC, 801-726-0403 sugarhousedistillery.net

• Vintage Spirits Distillery— 6844 S. Cottonwood St., Midvale, 801-699-6459. vsdistillery.com

• Waterpocket Distillery—2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co.

Be Social

faces and fun from around the beehive state

Fashionphile Grand Opening

Jan. 9, 2026 • Fashionphile at Silicon Slopes, Lehi

The glitz and glam of Fashionphile’s grand opening in Lehi on Jan. 9 had plenty to offer: specialty cocktails, bites from Culinary Crafts and the chance to interact with fan-favorite Salt Lake housewife, Bronwyn Newport. The storefront is the first Utah location for the trusted resale brand, which specializes in pre-loved ultra-luxury handbags, accessories and jewelry. Ushering in a new era of luxury shopping in Utah, Fashionphile gives price-savvy fashionistas and collectors alike a sustainable avenue to growing capsule collections. fashionphile.com

Design Within Reach (DWR) Store Preview

Jan. 29, 2026 • DWR at City Creek

Photos by Melissa Majchrzak

In celebration of DWR’s new Salt Lake City location, DWR partnered with Salt Lake and Utah Style & Design magazines to curate an exclusive gathering of industry leaders. Utah’s top interior designers, architects, builders, artists and stylists enjoyed culinary offerings from Hill’s Kitchen, craft mocktails, live music and networking opportunities while taking in the iconic mid-century DWR catalogue pieces on display.

1 Melanie Jeffs (General Manager, DWR SLC), Omar Nobil, Mark Allen; 2 Katie Eldridge, Katie Bath (Director of Marketing, DWR), Jenny Olsen (CMO, MillerKnoll), Patti DeMarco (Senior Director Merchandise Planning & Allocation, MillerKnoll); 3 Salt Lake magazine sales executive Justin Dunkley; 4 Designer Omar Nobil and Melanie Jeffs, General Manager, DWR, SLC ; 5 Mark Allen (DWR Store Regional Director )

Battle For Bobbi Supporting Leukemia Awareness

Dec. 4, 2025 • Treehouse Athletic Club, Draper

Photos by September Loveridge

The Salt Lake community came together for a fundraising event to raise awareness of Leukemia. Bobbi Carter Hogue was diagnosed with a rare form of Leukemia on Dec.4, 2025. The particular form of Leukemia impacts only 1 in 10,000,000 individuals. Bobbi as a fitness and health icon, has been inspiring others throughout the community and fitness world for more than two decades. Bobbi is a dedicated wife, mother, friend, family and community supporter. This was a challenging event centered around the highest fitness levels. The proceeds went to help support Leukemia patient Bobbi Carter Hogue and raise awareness of the disease. .mealtrain.com/trains/gzeyyl

1 Sean Hogue, Bobbi Carter Hogue 2 Instructors: Dave Neilsen, Marylynn Thomas, Brenna Fox, Mindy Paskins, Cami McBride, Bobbi Carter Hogue, Felicia Kent, Aubrey Ceirvo, Lisa Wilson, Laura Stika, Stacie Aho, Lindsey Kohler 3 Guest comforting Bobbi during the event 4 Bobbi Carter Hogue, Aubrey Ceirvo 1 2

‘A Little Party Never Killed Nobody’ at The Vault

Oct. 3, 2025 • Hotel Monaco, Salt Lake City

On Friday, Oct. 3 2025, guests attended an exclusive party in The Vault, a private-event bar in Hotel Monaco. Guests dressed in Roaring Twenties fashion for an evening of live music, small bites and curated cocktails.

The Legend of Pink Floyd

The Chilean flamingo who called Great Salt Lake home for nearly two decades

BY AVREY EVANS

EACH SPRING, NEARLY 12 MILLION BIRDS MIGRATE

to Great Salt Lake to rest, refuel and breed. Spanning 339 species, these avian tourists include American Avocets, Sandhill Cranes, American White Pelicans and even Tundra Swans—all enmeshed in a feathered kaleidoscope of color and form. And, for a span of 18 years, birdwatchers and ornithologists marveled at a single proud bird who stood above them all: A Chilean flamingo named Pink Floyd.

Originally a member of the Tracy Aviary’s flock, Floyd managed to evade a routine wing clipping and subsequently discovered a love for the sky. He fled his Liberty Park home in 1988 to follow his own Manifest Destiny west until settling at Great Salt Lake. Coincidentally, the lake’s high salinity content and plentiful brine shrimp population created ideal conditions for Floyd, as wild Chilean Flamingos hail from high-altitude Andes lakes with shallow waters and cold winters. News of the lake’s latest fluorescent resident spread through the community; birdwatchers hunted the horizon for the pink anomaly balancing

on one leg, and Aviary keepers scratched their heads at failed attempts to recapture the gloriously free bird.

Life seemed pretty sweet for the feathered fugitive, whose rosy comportment became even more pronounced with the help of a steady supply of brine shrimp. But Floyd’s

The lake’s high salinity content and plentiful brine shrimp population created ideal conditions for Floyd

admirers began to suspect that life in separation from his flamboyance (yes, a flock of flamingos is called a flamboyance) was a lonely one. What is the companionship of gulls and ducks to a regal bird like Floyd?

Public sentiment over the Flamingo’s isolated existence became so worried that a group called “Friends for Floyd”

began petitioning to bring even more flamingos to Utah’s shores in 2003. Led by Dancing Cranes Imports owner Jim Platt, the campaign appealed to state officials, took out ads in Utah’s largest newspapers, and even implored every state in the nation to donate one flamingo to the nascent sanctuary. When the demands were met with little more than eyerolls, Friends for Floyd offered to pony up $50,000 to bring 25 South American flamingos to Utah. The Utah Division of Wildlife Resources finally shut down the futile effort, citing disruption of the lake’s ecology. In a last-ditch effort to raise awareness, the group parked 10 plastic lawn flamingos along the shores in April of 2004. It wasn’t the lifelong bond that Floyd longed for, but maybe the flamingo appreciated the sentiment. Eventually, Floyd’s migrations back to the Great Salt Lake became less and less frequent. The last known sighting of him was in 2005. His impression on our city lives on, however, in legends and lore, and a public mural on the southern side of a co-working space downtown called The Shop.

WE’RE ON OUR FINAL

APPROACH

PHASE 4 OF YOUR NEW SLC IS WELL UNDERWAY! HERE’S WHAT YOU CAN EXPECT BY FALL OF 2026:

• An extension of Concourse B consisting of approximately 317,000 sq. ft on three levels

• A total of 16 new gates—first five gates to open in fall 2025, followed by 11 additional gates in fall 2026

• New restaurants and retailers, including &Go SLC, Art of Aesthetics, Good Earth Markets, Hudson, Utah National Parks Store, Aubergine Kitchen, Einstein Bros. Bagels, Moab Brewery, Monarca, Moochie’s, Mr. Charlie’s Chicken Fingers, and Swig

The final phase of your new SLC is landing in 2026. We can’t wait for you to experience the completion of the first new U.S. hub airport built in the 21st century!

MORE FLIGHTS TO MORE DESTINATIONS

MORE SHOPS AND RESTAURANTS MORE PLACES TO PLUG-IN MORE GATES