SLM May/June 2026

THE HILLS ARE ALIVE!

Five outdoor music festivals that are not Coachella

UNIQUELY UTAH JOBS

Zookeepers, stunt performers and film scouts, oh my!

SIRENS

Discover the fitness trend making waves in Utah

LUNCH ON THE GO

The best handheld bites in SLC

MAY/JUNE 2026

ON THE COVER

Ani Ostendorff Ferguson makes waves with Utah’s newest fitness craze: mermaiding, p.35

FEATURES

45 THE WILDERNESS IS CALLING, YOU MUST ROCK

BY MELISSA FIELDS

Forget Coachella. Instead, discover ve multiday music festivals in Utah that lean into their own brand of community, collective joy and no small measure of scrappiness.

52 UTAH’S COOLEST JOBS

BY HEATHER HAYES

What does a zookeeper, cookie scientist, arena announcer, stuntman and food stylist all have in common? ey may just have the coolest careers in the state. Step into a day in their lives—but beware: career envy lies ahead.

Promontory was founded on the promise of a different kind of private club experience. One that offers amenities for every member of your family. Play a round on our championship courses. Hit the slopes on a perfect bluebird day. Relax by the beach in the middle of the mountains. Here, your family will make memories that will last a lifetime, at every stage of life.

See all the ways Promontory is different at promontoryclub.com

MAY/JUNE 2026

15 the hive

BY SALT LAKE STAFF

The tale of two pizzas: one pie tipping tradition on its head, and another giving new meaning to ‘viral food trend.’ All that and more in The Hive.

31 adventures

BY SALT LAKE STAFF

Take a trip to Bozeman before the Yellowstone National Park invasion and learn why mermaiding is catching on with fitness enthusiasts.

59 around the state

BY SALT LAKE STAFF

The largest outdoor dinner party returns to Park City this summer. Plus, a sidewalk chalk festival drawing thousands to Bountiful in June.

65 on the table

BY DARBY DOYLE

Lunchers unite! These top handheld bites in Salt Lake make for the perfect midday fuel.

78 social pages

BY SALT LAKE STAFF

Faces and fun from our 2026 Dining Awards Ceremony held at Th is is the Place on Feb. 23.

80 last page

BY AVREY EVANS

100 years of Salt Lake City history, all captured by one family of photographers.

THE MAGAZINE OF THE MOUNTAINWEST

EDITOR-IN-CHIEF

Avrey Evans

ART DIRECTOR

Kimberly Hammons

SALES

SENIOR MEDIA ADVISORS

Janette Erickson, Mat Thompson

MEDIA ADVISOR

Isabelle Caiozzo

DIGITAL

DIRECTOR OF DIGITAL STRATEGY

Travis Fletcher

DIGITAL DEVELOPMENT MANAGER

Matthew Cappo

SENIOR DIGITAL DEVELOPMENT SPECIALIST

Luanne Lim

DIGITAL DEVELOPMENT SPECIALIST

Brian Paul

CIRCULATION

AUDIENCE DEVELOPMENT DIRECTOR

Geralyn Wilson

CIRCULATION MANAGER

Riley Meyers

SENIOR CIRCULATION COORDINATIONS

David Benvenuto, Rachel Moulden

CIRCULATION COORDINATORS

Cathy Krajenke, Michele Wold

CIRCULATION CUSTOMER SERVICES (866) 660-6247

WRITING CONTRIBUTORS

Austin Facer, Autumn Thatcher, Brad Mee, Christie Porter, Darby Doyle, Heather Hayes, Jaime Winston, Jeremy Pugh, Laney Hansen, Lydia Martinez, Mariah Maynes, Melissa Fields

PHOTOGRAPHY

Adam Finkle, Sara Bateman, Jazmine Worthen

PUBLISHER

Justin Dunkley

ADMINISTRATION

DIRECTOR OF BUSINESS OPERATIONS

Kathie Gorecki

SENIOR ACCOUNTING ASSOCIATE

Andrew Kotzian

ACCOUNTING ASSOCIATES

Austin Schmelzle, Jenna Glod

PUBLISHED BY UTAH MEDIA PUBLISHING LLC

CEO

Stefan Wanczyk

PRESIDENT John Balardo

FROM OUR READERS

2026 DINING AWARDS

(MAR/APR ISSUE)

“The closest any SLC-based publication got right to the best of SLC.”

—@XUTAHFOODX, INSTAGRAM

NEW OWNERSHIP AT LOG HAVEN RESTAURANT (ONLINE)

“Oh we adore Margo, Dave, Faith and Ian. They are truly amazing humans. we wish them all the happiness and joy in their new era! ”

—BLAKE SPALDING, FACEBOOK

THE BEST BAR BATHROOMS IN SLC (MAR/APR ISSUE)

“Girls get that in their bathroom at Quarters? All the guys get is graffiti and busted sinks.”

—@MATTLOSTAWHEEL, INSTAGRAM

HELL’S BACKBONE NAMED ONE OF THE 20 BEST RESTAURANTS OF 2026

(MAR/APR ISSUE)

“Best restaurant in the country when considering the food, drinks, people, and dark magic gingerbread with butterscotch sauce”

@SAMMYLAND, INSTAGRAM

TOP

5 MOST-READ STORIES OF MARCH

1. A Century-Old Ogden Canyon Restaurant Serving Food again (Mar/Apr Issue)

2. Salt Lake magazine’s 2026 Dining Awards (Mar/Apr Issue)

3. Best of the Beehive 2026 Nominations (online)

4. The Hottest Salt Lake Events in March/April (Mar/Apr Issue)

5. Most Outstanding Restaurant of 2026: Le Depot (Mar/Apr Issue)

saltlakemagazine.com

DIGITAL EXTRA

For unseen photos from our 2026 Dining Awards ceremony on Feb. 23 RD, 2026 visit our website at saltlakemagazine.com/diningawards

Get away without going far.

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Enchanté, Salt Lake

LET ME EXTEND A FIGURATIVE HAND

and introduce myself. I’m Avrey Evans, a born and bred Utahn (in short supply these days) who has spent her entire adult life in search of the next best Beehive State story. I’ve been steadily climbing the masthead at Salt Lake magazine for the past five years, and just recently, I’ve found myself staring at a blank word doc titled “Your First Editor’s Letter.” No pressure, right?

“Editor-in-Chief” is a title that carries weight. But I prefer to think of myself as Utah’s biggest fan. It’s a unique job, to say the least. Between hosting our annual Dining Awards ceremony in the spring, tallying the votes of our yearly Farm-to-Glass cocktail contest in the fall, guest lecturing to the next generation of student journalists, and managing the less glamorous realities of editorial life, I also have the privelege—and responsibility—of keeping you informed about what’s new and what’s next in the place you call home. It’s a uniquely Utah job.

Of course, I’m far from the only Utahn with an interesting answer to the ubiquitous icebreaker: “So, what do you do?” Inside this issue, writer Heather Hayes introduces five fabulous nine-to-fivers whose offices take shape in cookie labs, film sets and basketball courts. (“Utah’s Coolest Jobs,” p. 52) You’ll also meet a woman who’s

made a career out of indulging her inner Ariel. Yep, professional mermaiding is real, and it’s a damn good workout to boot. (“Tap Into Your Inner Siren” p. 35) And then there’s the baker at the epicenter of a pizza pop-up sensation—discover why thousands are clamouring in a virtual queue for one of his nationally acclaimed slices. (“The Secret’s Out” p. 17).

For those weekend warriors, we’ve packed these pages with ideas and inspiration for making the most of Utah’s unseasonably warm spring. From small-town music festivals that over-deliver (“The Wilderness is Calling, You Must Rock” p. 46) to plein air dinner parties (“Utah’s Largest Dinner Party Returns” p. 64), urban art showcases (“Twenty Years of Sidewalk Magic” p. 62) and much more. Consider this your invitation to get out and explore.

So go ahead, take a longer lunch, linger a little, or peruse when you need a break from the screen. You’ve just been promoted to the role of in-the-know reader.

Avrey Evans, Editor-in-Chief

Follow us on Instagram @slmag

BY

Seasonal brunch, handcrafted sandwiches, and elevated classics by day. American Wagyu, fresh seafood, & a distinguished whiskey collection by night.

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LYD I A’S

FOODCRUSH

Pizze Marco at Osteria Amore

Pistachios

belong on pizza, ya’ll

BY LYDIA MARTINEZ | PHOTOS BY JAZMINE WORTHEN

stacked on top, mortadella is cooked low and slow rather than dry-aged, giving it a silky texture.

WHEN YOU GO

OSTERIA AMORE

224 S. 1300 East, SLC osteriaamore.com

PIZZA IS MY LOVE LANGUAGE. ere is something about dough and sauce, cheese and meat, that is more than the sum of its parts. My xation on pizza is well-documented. I once accidentally spent the night in Napoli (the birthplace of pizza), when I got o a train to get an authentic Margarita, only to discover that it was the last train of the day. It meant bonus pizza for me, and so the accident was happy. One Valentine’s Day, when my husband and I were both laid o only days apart from each other, he spent his literal last dollars on a heartshaped pepperoni pizza.

With my great love for pizza, I’m overdue for sharing my pizza food crush. My favorite pie in town is from Osteria Amore: Pizze Marco, aka the signature dish named a er executive chef and partner Marco Cuttaia. What is a food crush, you ask? at moment when a dish stops being dinner and starts being an obsession. It’s the avor you keep chasing, and the reason you nd yourself back at the same restaurant days later pretending you’re “just in the neighborhood.”

throughout like confetti. While not a “traditional” meat you nd on pizza, it makes sense at Osteria Amore since Eduardo Daja, the owner, is originally from the region. e scent of the hot Marco pizza as it hits the table is sweet and laurel-y, with the mortadella lightly crisp at the edges and the fat melting into the pizza. e thin slices of sausage dissolve on the tongue.

e crust is free-formed (read: not perfectly round) with jagged edges for soaking up the liberally drizzled olive oil. But the real magic comes from the contrast of cold burrata, rustically torn over the top of the hot pizza with a sprinkling of chopped pistachios and fresh lemon zest. With the grassy olive oil, cool and milky cheese, crunchy toasted nuts, hot crust and smooth mortadella, this pie becomes a tour of avor, an experiment in temperature and a delight of textures. All crush-worthy.

e Pizze Marco is a pizza bianca and forgoes a red sauce base. Which means that the crust has nowhere to hide and must be perfect. is particular pizza makes good use of a white cheese base, bubbling hot from the oven with pink folds of mortadella scattered atop.

Mortadella is the original cured sausage from the Bologna region of Italy. Nothing like packaged lunch meat: Mortadella is made with nely ground pork, emulsi ed to a paste, with chunks of white, avorful lardo (pork fat) mixed

In Italian, an Osteria is a traditional casual family restaurant or tavern with good food, warm service and a community feel. Osteria Amore captures that community spirit nestled just west of the University of Utah. Many of the servers have been there for years. ey will suggest a glass of wine for the perfect pairing and even cra a multi-course dinner. I’ve visited for romantic dinners and on a random Tuesday on a whim. Both are appropriate.

THE SECRET’S OUT

Secret Pizza Club is Sam Pew’s quest to create the perfect pizza

BY DARBY DOYLE | PIZZA ILLUSTRATION BY KIMMY HAMMONS

LAST OCTOBER I WON THE PIZZA LOTTERY, securing a Secret Pizza Club preorder that has been many-a local pizza lover’s white whale. New York-style crust that’s springy, thin, leopardspotted. Light on the sauce, high-quality cheese. Finished with an olive oil brush on the crust, zhuzh of hand-grated Parm and zingy fresh basil chi onade. Did it live up to the hype? Well, my pizza didn’t even make it home whole. I scarfed down a still piping-hot slice (okay, two) straight from the box in the parking lot. It was pretty damn glorious.

DREAMS OF A PIZZA KID

Secret Pizza Club proprietor Sam Pew has been seeking the ultimate pizza for most of his life. Growing up outside of Philadelphia, a folded slice of thin-crust classic pie imprinted hard. “I was always a pizza kid,” Sam said of his first teenage job working in a pizza shop. “And now I’m constantly evolving the style. It’s the chase of always making it better.”

What started out as fresh- red pizzas for friends—sold out of Sam’s house, where the “Secret Pizza Club” moniker was born— evolved into a semiweekly pop-up while he was a chef at Marmalade ne dining staple, Arlo. His operation brie y moved to an unmarked warehouse before landing at its current spot, Leavity Bread, where Sam spends his days as a baker.

“ e toppings are a lay-up,” Sam told me of his pizza philosophy. Whether you order his personal go-to plain cheese pie or the other variation (whatever that is) on o er. “ e crust is the soul of pizza,” he said of longfermented “nice and lively” 24-48 hour fermented dough. “It’s the elemental part of what we do.”

THE BIG BOOM

Over the past year, the attention to the SPC brand has been exponential. To snag a preorder, hopefuls join the Secret Pizza Club Hotplate portal for a 5 p.m. drop to secure a subsequent-night preorder. In a

Hunger Games-esque scarcity model, Hotplate posts how many customers are also waiting in line for each drop. On Friday, Oct. 2, I was one of (at least) 348 poised to smash the “order” button for a pickup the following Sunday. From previous failed experiences, I knew it closed within a hot second or two of go-time. Of course, I let out an audible “eep!” and did a Snoopy dance when allowed to schedule my pickup time (105 total pies are cranked in 15-minute intervals) and submit payment. Just a week later, a certain bullhorn of the broletariat posted a positive one-bite review (Dave Portnoy’s exact rating was an 8.2, saying it was “superior to any other pizza” he’d had in Utah). e next drop, I spied 1,520 Hotplate customers poised for a Tuesday night preorder. People were reselling SPC pizzas on Facebook Marketplace. Sam told me that at that point, it felt like things were getting out of hand. He stopped text push noti cations due to site-crashing demand. And he personally felt lousy about people not being able to snag a pizza, even though he still regularly saw customers at pickup who had been loyal fans since the beginning. “I know it’s hard to get a pizza, and we’re working on it,” said Sam of the search for a potential permanent storefront for his gig. Don’t worry Sam, we’ll be here when SPC is ready for the next move. And in the meantime, we’ll gladly get in the virtual line.

Sam’s plain pie features red sauce, fresh-stretched mozzarella, gouda and a sprinkle of basil.

Where to get it

Secret Pizza Club Pickups available by preorder only at Leavity Bread, 1000 S. Main St., Suite 101, SLC Drop dates and details at hotplate.com/ sammakespizza

Pickleball Bag Essentials

Fashion and accessories that serve both on and o the court

BY AVREY EVANS

AS FAR AS ATHLEISURE

GOES, tennis and golf have long served as fashion gatekeepers. With pleated skirts and polished polos, they’ve defined the standard for à la mode activewear. But as pickleballers outpace other recreational players in droves, isn’t it time for a style shake-up? This season, step onto the court with a fresh Ivy League aesthetic, courtesy of these hand-picked local and national essentials.

1. Magnesium Recovery Balm, $52, acrelyfarms.com; 2. The Victory Lame Low Bones, $114, pitviper.com; 3. Trust Me on This Hypochlorous Acid Spray, $27, personalday.com; 4. Tint & PROTECT SPF 50+, $44, cielecosmetics.com; 5. Pickleball Zipper Storage PouchGreen, $25, poshpickler.com; 6. Vespera Jacket La palma Stripe, $168, beachriot.com; 7. Sporty Spice Pickleball Bag, Dark Nude Patent, $218, thinkroyln.com; 8. Pickleball Drawstring PouchBrown, $25, poshpickler.com; 9. Tan Pickleballs - Pack of 3, $15, luxepickleball.com

NEEDLE POINT

When done right, Botox and fillers can offer results that lift the face and the spirit

BY AUTUMN THATCHER

WHEN THE FACE YOU HAVE GROWN ACCUSTOMED TO is changing right before your very eyes, the struggle to combat visible signs of aging suddenly becomes very real. But in a world where celebrities are turning into living wax gures and social media boasts so many types of age- ghting regimens that it can induce dizziness, it’s hard to know where to begin.

Al e Rae Symes, FNP-C, medical aesthetics nurse practitioner at Utah Facial Plastics, recommends starting with goals— not trends.

“Every face is unique; enhancing natural beauty means respecting the facial structures, movement and balance of people’s face,” Symes says. “Choosing the right provider with experience, education and artistic ability is important, so you can discuss your long-term goals. Conservative treatments done gradually over time are going to age better than aggressive corrections.”

A medical aesthetics nurse educator, Symes knows that trends to combat aging are always

THE GOAL IS HARMONY, NOT PERFECTION

ALFIE RAE SYMES

Providers customize injection regimens to fit each client’s unique facial anatomy, muscle strength and aging pattern.

changing. But, when administered by a licensed and educated practitioner, Botox and llers are constants with decades of research backing their e cacy.

“Botox makes you have a more refreshed look by so ening lines, and preventing deeper wrinkles. It can slim the face, snatch the jawline, li the brows and help with migraines,” Symes says. And ller, which, she iterates, does not last forever, can either complement Botox or stand on its own.

“We can use ller to help restore volume li and improve skin texture, hydration and glow. It also helps with shadows and deep lines—and it has immediate results.”

When considering Botox and llers, Symes says an educated and experienced injector is critical to a good experience. And a relationship built on trust and communication can help li that frown upside down for years to come.

“ e goal is harmony, not perfection. We’re not chasing youth, we’re restoring it,” Symes says.

At-Home Must Haves

Whether taking the injection route or not, a good skincare routine goes a long way. Check out some of Symes’ favorite products for an at-home glow up

PRODUCTS LEFT TO RIGHT:

Alastin HydraTint Pro Mineral Broad Spectrum Sunscreen: “My favorite sunscreen, which should be worn daily. And always use your sun visors when driving.”

Skinceuticals P-TIOX Anti-Wrinkle Serum: “Think of it like a ‘mini muscle relaxer.’ It calms repetitive movement and smooths and tightens over time. It’s great in conjunction with Botox.”

HA5® Hydra Collagen Hydrator with Vegan Collagen: “This deeply hydrates and smooths skin while helping skin replenish its own hyaluronic acid over time. It’s part of SkinMedica’s anti-aging hydration lineup and is often used morning and night before moisturizer and SPF to boost skin moisture, texture and plumpness.”

TNS® Advanced+Serum: “This improves skin texture and tightens skin.”

We Can Do Better Than the Bradford Pear

The Boxelder Maple is a native alternative to the Bradford Pear, and produces equally enticing fall colors.

Finding the Perfect Tree

For help selecting the right tree for your project, sustainable landscape designer Daryl Lindsey suggests TreeUtah.org as a place to start. Which, in addition to curating lists of native Utah trees, also hosts regular events with arborists for more hands-on learning. The online Plant Finder and events put on by the Conservation Garden Park in West Jordan are also excellent resources. Of course, Lindsey also offers landscaping consultations and design services. Learn more at YardFarmer.co.

The most commonly used tree in Utah landscaping is also one of the most hated

BY CHRISTIE PORTER

JUSTIN DAVIES’ FASCINATION WITH NATIVE

TREES ignited on a trail run a er he came across a tree that he didn’t recognize. “I had this almost sense of sadness that I didn’t know what this tree was. I didn’t know its name,” he explains. Davies realized that, despite all his time spent exploring the outdoors, he could still nd deeper ways to connect with his natural surroundings. “ at moment stuck with me and led me down this path of researching trees and discovering their interesting uses.”

Davies began woodworking and creating content online about native trees and ways to explore and experience nature. Feeling drawn to wood from di erent native trees, he incorporated his carpentry into videos, but one of his most-viewed woodworking videos doesn’t feature a tree native to Utah at all. “I had a really beautiful piece of wood in my shop and I made a platter out of it, and people had a lot of opinions in the comments,” says Davies. Nearly 2,000 comments on the YouTube video and no one had a nice thing to say about the tree. at tree is the Bradford Pear.

ere are many reasons someone might hate the Bradford Pear Tree, a common cultivar of the Callery Pear, originally native to China. One reason is its ubiquitousness. “You see this tree quite literally everywhere,” says Daryl Lindsey, Founder and Principal Designer of YardFarmer, a Utah-based sustainable landscape design company. “ ere are entire neighborhoods where they’re the primary street tree. I feel like they are in more Utah yards than they aren’t.”

Even as I write this, a new commercial real estate development across the street is lined with young Bradford Pears. e trees will grow quickly, with their height topping out

around 50 feet. In early spring, they explode with white blossoms and produce small, round fruit. ey have vibrant green leaves that, come fall, turn to lovely shades of orange and yellow. ey’re also resistant to diseases and relatively drought-tolerant. ese features have made it the immensely popular landscaping tree that it is today.

THE SMELL ISN’T EVEN THE WORST PART

“I get why on paper it would be a sensible tree to pick as a pretty ornamental landscaping tree,” says Lindsey. “I still don’t really understand why landscapers didn’t acknowledge the smell before planting them en masse.”

e objectionable ower odor and overuse aren’t its only issues. “It’s also weak-wooded because it’s so fast growing, so it doesn’t hold heavy snow load or hold up in windstorms very well,” says Lindsey. “I think, honestly, between that and the smell, those are the two things that I dislike the most about it.”

Actually, Lindsey has another reason to dislike the Bradford Pear. “It is technically an invasive tree,” she says. It is less invasive in Utah than it is in other parts of the country because of Utah’s arid climate. However, in a yard where water o en pools, the Bradford Pear could take over entire ecosystems, as it has in the Midwest. Even if it is less aggressive here, “If you’re overplanting a tree, you’re mimicking the features of an invasive species. If there are entire city blocks where the only street tree is a Bradford Pear, it has overtaken a couple of acres of land and that is crowding out native biodiversity,” says Lindsey.

One of the reasons cities prefer the Bradford Pear to other owering trees is because of its minimal debris, but Davies suggests we broaden our thinking. A tree’s value is not determined by its possibility of debris alone. “We’ve banned trees—even

native trees have been banned by city ordinances—in favor of trees like Bradford Pears,” says Davies. “ ere’s just an over-reliance on them, when I would love to see a bit more diversity.”

For Lindsey, who focuses on including native plants in her landscape designs, city ordinances limiting tree diversity can be both a gi and a curse when trying to nd native alternatives. “It’s very easy for me to pick out street trees for a client because I pull up their city’s ordinances and look at their allowed trees and there’s usually only one to two native options on the list.” Fabulous for ease of job, she says, “but not so fabulous for landscape sustainability.”

SOMETHIN G BET TER

When it comes to planting a native alternative to the Bradford Pear, she acknowledges, “I hate to say this, there is no perfect replacement at that exact size that has spring interest and fall interest and minimal debris.” So, it really comes down to guring out a client’s top priorities. In the same size range, a go-to for Lindsey is the native Big Tooth Maple. It’s cold and drought-tolerant, produces beautiful fall foliage, and can even be tapped for maple syrup. Lindsey also recommends a new addition to the market—a cultivar of the Boxelder Maple. “I know the Boxelder is very controversial for a lot of reasons,” says Lindsey, but the Sensation Boxelder Maple, as this cultivar is called, “does not attract boxelder bugs, is more drought tolerant than even the Big Tooth Maple, and it has absolutely bananas fall color—bright orange fall interest.”

If a client wants a tree that erupts in spring blossoms, and they don’t mind a little debris, “ e Catalpas are absolutely insane,” says Lindsey. “And, we’ve got native Crabapples and native Serviceberries that are truly stunning in the spring.” As a possible answer to the countless trees already planted, you can also propagate and gra an edible pear tree onto the existing root stock. “Just turn it into a non-invasive, better-smelling fruit tree,” says Lindsey. “I kind of love the idea of—if you have a bunch of Callery Pears on a fence line and you’d rather have fruit—let’s cut the trees and gra edible pears onto them.”

native tree will not only save water and

In the end, “There shouldn’t be a one-size-fits-all tree for every single landscape because every yard has different soil conditions, different heat and light exposure,” she says. “I do think you have to make more nuanced decisions than people [developers] who are mass-planting the Bradford Pear are willing to make.” Spending a little extra time for nuance and selecting the perfect native tree will not only save water and resources, but also “supports millions of native pollinators and insects over that tree’s lifetime.”

Davies believe we are creating an

laziness that goes into making ubiquitous

our neighborhoods and our homes and our nature. ere’s wildlife that needs to move

With the overuse of a single tree, one that isn’t native to Utah at that, both Lindsey and Davies believe we are creating an environment bere of something important. More so than hating the tree, “I just hate the laziness that goes into making ubiquitous planting decisions for entire communities rather than thinking about our plants and our neighborhoods and our homes and our yards as nature,” Lindsey explains. “We are still nature, you and me, human beings are nature. ere’s wildlife that needs to move through even the most urban of areas… and we could do better.” Better than the Bradford Pear.

Mahogany. “When I learned the name of this tree, I felt better.

As far as the tree that Davies couldn’t identify on that mountain trail? A Curl-Leaf Mountain Mahogany. “When I learned the name of this tree, I felt better. at does, to me, foster a stronger connection and deeper appreciation with the natural world.”

Walking through many Utah

name to learn: Pyrus calleryana cultivar ‘Bradford,’ a.k.a. the Bradford Pear, a.k.a. the tree everyone loves to hate. But Davies says even that can be a place to

Bradford Pears was something that

of wanting to get to know other species… all have a lot of strong opinions on.”

Walking through many Utah cities, there’s only one tree’s name to learn: Pyrus calleryana cultivar ‘Bradford,’ a.k.a. the Bradford Pear, a.k.a. the tree everyone loves to hate. But Davies says even that can be a place to start your journey into the natural world. “If your burning hatred for Bradford Pears was something that made you think about trees a little bit di erently and brought you down a path of wanting to get to know other species… that’s an awesome entry point. at’s a silver lining in the story of this tree that we all have a lot of strong opinions on.”

KILBY’S LUCKY NUMBER SEVEN

How a small one-off anniversary celebration became one of the country’s biggest indie music festivals

BY LANEY HANSEN

KILBY BLOCK PARTY

(KBP) is a nationally respected indie music festival, curated right here in Salt Lake City. Over its seven-year run, it’s brought big names to the Beehive—the Pixies, Mac Demarco, New Order and, in 2026, Lorde. Faye Barnhurst, S&S Talent Buyer and Festival Curator, and S&S CEO Nic Smith are the makers behind the scenes. “We just want to make an event for people that is unique and special,” Barnhurst said. “ e magic of Kilby Block Party is the enthusiasm the people have for their bands … it’s a nice mix of super fans learning more about di erent acts,” Smith added.

CELEBRATING

KILBY COURT ON A LARGER SPECTRUM

The festival began in 2019 with about 4,000 attendees. Now, it’s topping 20,000 fans. Barnhurst said that KBP embraces an “ethos of a music-focused and fan-focused event.” Smith added to this, saying the festival is “steadily getting more and more sustainable for us … we’ve been learning as we go.” After the music scene’s deflating shutdown from COVID and weather discrepancies (anyone remember the Wizard of Oz-level storm that blew in during the Pixies set in 2024?) S&S has mastered the festival biz.

Local talent manager and curator of e Fan Project, Austin Meersman, agrees. He attended the festival within the industry as

the manager of local band Poolhouse. “ eir artist relations were so amazing,” he said. “ ey’re good at what they do.” He had attended years before as a fan and said that even that experience was unlike any other festival. Meersman compared it to Coachella, but while Coachella is famously corporate (and frankly, bougie), Kilby has a true community vibe. “Kilby Block Party captures this energy in Utah,” he says. “It’s cool to recognize that,” he said. “I recognize the value that KBP brings to the Salt Lake music scene. It’s just a special place that is doing things di erently than other festivals.” He added that he’ll be in attendance, even if he’s not working the show.

YEAR SEVEN AND BEYOND

“We’re just stoked that the event has grown so much and gets so much local love,” Barnhurst said. “As someone who grew up in Salt Lake, getting to build something so special for the community is really cool.” is year’s lineup includes big-name artists like Lorde, Turnstile, Lucy Dacus, Modest Mouse, American Football, Haley Williams and many more. ere’s something for everyone, from hardcore and alternative to pop and Midwest emo. Salt Lakers know Kilby is the o cial kick-o to summer. We’ll see you there.

The magic of Kilby Block Party is the enthusiasm the people have for their bands … it’s a nice mix of super fans learning more about different acts NIC SMITH

Small Space, Big Personality

Designers Tally Stevens and Rustin Owens prove that bold moves, big pieces and layered materials can make a small home feel truly grand

BY BRAD MEE

PHOTOS BY PHILLIP ISTOMIN, MANIC PROJECT

WHEN TAYLOR LAMONT BEGAN SEARCHING FOR A DOWNTOWN SALT LAKE CITY CONDO, he wanted a complete departure from his large former home. Newly single and ready for a fresh start, Lamont was craving simplicity amid the pace of his career. After a long search, he found the perfect 1,050-square-foot condo in The Regent high-rise —a “cute little old-lady apartment,” as he puts it. “It was hardly used and everything was beige.”

To bring the luxury condo to life, Lamont called in designers Tally Stevens and Rustin Owens, principals of Curio Homes, giving them full creative freedom to turn the characterless box into something that reflected his outgoing personality, love of art and the new chapter ahead.

The living area sets the tone with its mix of art, texture and bold, full-scale furnishings that make the space feel substantial rather than small. “Fewer, large-scaled pieces are better than smaller, cluttered pieces,” Steven explains. In the office, the

A Masterclass In Small-Space Design

Dramatic details that make Lamont’s condo feel substantial rather than small

designers tackled a tricky challenge: a windowless room that felt “sterile and cave-like,” as Owens puts it. The solution? Drama. A Jungle Land mural by Rebel Walls cloaks the space in lush scenery delivering texture, depth and a sense of escape. Too much for a tiny room? “Not at all,” Stevens insists. “It actually makes the space feel larger.” In the primary bedroom, the mood shifts again—this time to what Stevens calls “masculine, sexy and hotel-like.” Croc wallpaper, rust-toned draperies, wool carpeting and dimmable lighting help to create a sense of quiet luxury.

For Lamont, the condo isn’t just a home—it’s a carefully crafted collaboration with designers Tally Stevens and Rustin Owens, who shaped a space that feels intentional, layered and full of personality. “This home represents a restart,” Lamont explains. “It’s smaller, yes—but it feels bigger in the ways that matter.”

1. Tailored draperies frame large windows overlooking downtown SLC. Two swivel chairs face a pair of custom stone coffee tables while a Calacatta marble window bench provides extra seating.

2. The living room’s custom cabinet houses Lamont’s record collection and provides concealed storage. Above, textured Arte wallpaper visually expands the color statement. The Emma velvet sofa, plush rug and layered lighting balance scale with comfort.

3. Tally Stevens and Rustin Owens, principals of Curio Homes.

4. Once windowless and cave-like, the office now feels warm and inviting. A Jungle Land mural by Rebel Walls adds depth and texture, while oak shelves

displaying Lamont’s collection turn the space into a functional, layered retreat.

5. “Sissy Boy,” a self-portrait by Zachary Crane takes center stage against Hollyhocks Spring wallpaper. The delicate floral pattern echoes the tiny teacup featured in the painting creating a layered, memorable moment in the condo.

6. The primary bedroom exudes a masculine, hotel-like feel with layered textures, dimmable lighting and curated art.

7. The powder room, once a sterile white box, is now a playful mix of refinement and irreverence. Wrapping the room, Drunk Monkeys wallpaper by Astek adds a wink of humor and pattern.

DON’T MISS THESE SPRING EVENTS

1. MURAL FEST

WHEN: May 9, 2026

WHERE: South Salt Lake’s Creative Industries Zone ︱ COST: Free

Discover your new favorite visual artist at this open-air showcase of street art. Animating the sides of post-industrial buildings in the designated Creative Industries zone, over a dozen large-scale pieces celebrate all that’s near and dear to Salt Lake, from familiar urban landscapes to beloved indigenous creatures. Previously featured artists include Lizzie Wenger, Connor Weight, Jessica Wiarda and Rian Kasner. Best of all? The South Salt Lake Arts Board emphasizes the work of local artists and does its best to make sure all the works are preserved and protected from vandalism. themuralfest.com/

2. LIVING TRADITIONS FESTIVAL

WHEN: May 15-17, 2026

WHERE: Library Square COST: Free

3. UTAH PRIDE FESTIVAL

WHEN: June 6-7, 2026

WHERE: Downtown SLC

COST: $20

The Living Traditions Festival unites Salt Lake City’s cultural heartbeat, celebrating the music, dance, food and artistry of the many communities that make Utah what it is. During the three-day festival, visitors can explore dozens of cultural booths, watch performances from local and international tradition-bearers and enjoy authentic dishes prepared by community organizations. With its welcoming atmosphere and commitment to preserving heritage, Living Traditions offers a rare glimpse into the depth and diversity of Utah’s cultural landscape in one vibrant gathering. saltlakearts.org

Each June, the Utah Pride Festival brings members and allies of Utah’s LGBTQ+ community together for a weekend-long celebration of live music, drag shows, local food and radiant expression. The accompanying pride parade is a loud and proud showcase of the strength and resilience within Utah’s queer community, and Salt Lake’s many clubs, taprooms and taverns provide plenty of post-parade programming to keep the festivities going all month long. utahpride.org

4. DOWNTOWN FARMERS MARKET

WHEN: Saturdays, June 6-Oct. 24, 2026

WHERE: Pioneer Park C0ST: Free

For many, the Downtown Farmers Market is a weekend ritual, bringing flavor, style and fun to Pioneer Park every Saturday. Whether you go to browse the selection of locally handcrafted goods, pick up some produce and pastries or sample selections from food trucks, the Farmers Market delivers in spades. slcfarmersmarket.org

Mural Fest’s open art gallery also includes live entertainment, local refreshments and meet and greets with artists.

5. PICKLEBALL SEASON

Now that ski season is over, it’s time to discover a new way to stay in shape. Pick up a paddle and join the thousands of other Utahns flocking to courts in the offseason—seriously, Utah residents play more pickleball than any other state in the nation. Lucky for you, there are plenty of free courts strewn across the state, and you may even find yourself dueling against other amateur pickleball athletes, forming a new bond over the trendy sport. Just try not to piss off the tennis players.

Here are some of our favorite courts along the Wasatch Front:

• 11th Avenue Park | 581 Terrace Hills Dr., SLC

• Central Park | 2797 S. 200 East, SLC

• Murray Park | 260 E. Murray Park Ln., Murray

• South Jordan City Park | 11000 S. Redwood Road, South Jordan

7. BRYCE CANYON ASTRONOMY FESTIVAL

WHEN: June 26-28, 2026

WHERE: Bryce Canyon National Park

COST: Free with park admission

Each summer, Bryce Canyon’s annual Astronomy Festival invites visitors to experience one of Utah’s most dazzling natural wonders—the night sky—at its darkest and most breathtaking. Held around the new moon, the festival blends daytime solar viewing, family-friendly activities, ranger-led programs and late-night stargazing into one fantastic weekend. Become an expert at spotting constellations as planetary storytellers weave tales of legends and history into the star-dotted tapestry above Bryce Canyon’s iconic hoodoos. Make sure you pack a camera and some layers for nighttime events. nps.gov

6. TRIPLE TRAIL CHALLENGE’S ROUND VALLEY RAMBLER

WHEN: June 13, 2026

WHERE: Round Valley Recreation Area

COST: $45-$80

The Round Valley Rambler kicks off Park City’s Triple Trail Challenge, a series of races designed for those who love the thrill of trail running. The entirety of this course takes place on the single and double tracks in Round Valley, a 2,100acre recreational space sitting between 6,500 and 7,100 feet in elevation. These events, comprising a half-marathon and 7K, juxtapose gentle climbs with quick descents, all against the stunning backdrop of the Wasatch Back. Completing this race definitely earns you some bragging rights, even if they come with shin splints. runttc.com

8. CORPS ENCORE

WHEN: June 28, 2026

WHERE: Stewart Stadium, Weber State University

COST: $75

Head to Stewart Stadium for an evening with Drum Corps International—the big league of the marching music world. This event showcases the hard work and dedication of members of several drum corps, which comprise some of the United States’ most talented and dedicated marching musicians between the ages of 14 and 21. While you’re there, make sure to visit “the lots” where talented drumlines, hornlines and color guards warm up and prepare to take the field. Whether you’re new to the world of drum corps or a marching band alum, these groups are sure to impress. www.dci.org/events/

THAT’S NOT ALL!

Visit our online calendar for a curated selection of daily events in Utah.

The Round Valley

Mid Mountain event begins with a 20 mile race on Deer Valley’s iconic Mid Mountain Trail.

GUTTER

ADVENTURES TRAVEL

SIDE TRIP: Paradise Valley

Less than an hour’s drive from Bozeman, scenic Paradise Valley is a must-visit. Heading south from Livingston on either Highway 89 or old State Route 540, there’s well-marked public fishing access along the Yellowstone River. Duck into Dan Bailey’s Fly Shop (danbaileys. com, established 1938) in Livingston for updates on current conditions and flows. In Emigrant, stop at The Old Saloon (oldsaloonmt.com) for a beer and burger; it’s the iconic crossroads for live music and shenanigans. Nearby, Chico Hot Springs Resort (chicohotsprings.com) has been a year-round wellness destination since 1900, with two open-air pools fed by geothermal springs. Between soaks, lounge on a deck chair and take in spectacular mountain views and loads of old-time charm. (Note: Chico’s hot springs will be briefly closed for a refresh in spring 2026; check for open dates before you go.) The packed Pine Creek Lodge ( pinecreeklodge.com) events lineup includes an eclectic mix of bluegrass, rock and country solo artists and bands year-round.

Basecamp Bozeman

How to spend shoulder season in Southern Montana

BY DARBY DOYLE

HERE!” I CALL OUT, followed by a whistle chirped between my teeth. My black Labrador, Luna Lou, comes charging back to me from her o -trail sni ng mission; tongue lolling, tail propellering wildly, gleefully bounding over the crumbly mounds of post-holed snow lingering in the shady spots. Absolutely covered in mud.

On this chilly Montana spring morning, I can see my breath with every exhalation. Each deep inhale brings with it scents of damp earth, the turpentine-tinged emerging buds of pine trees and the slightly mineral tang of early snow runo in the stream we’re ambling alongside. I make a mental note where to cast a line with my y rod a er it warms up a bit.

I’ve been fortunate to visit Bozeman over a dozen times in the past decade, and each season has its own draws and delights. But hear me out: Right between peak ski season and the summer Yellowstone National Park invasion, shoulder season hits the sweet spot for visiting this typically bustling town. e brief and beautiful pocket of spring is pretty special in Bozeman.

MORE THAN YELLOWSTONE

Ancestral and present home to the Shoshone, Nez Perce, Blackfeet, Flathead and Sioux tribal bands, Southern Montana’s rich cultural heritage and spectacular natural landscape are just some of the reasons for Bozeman’s popularity. e town was named a er John Bozeman, who in the 1860s connected nearby gold elds to the Oregon Trail by blazing the Bozeman Trail. It’s now the fourth-largest city in the state, home to Montana State University and, like many Western towns, faces the challenge of population growth while also maintaining a vibrant historic downtown that absolutely

feels like a cattle drive could take over Main Street at any moment. (Cue dramatic Yellowstone theme song.)

WHERE TO STAY

The convenience of lodging in walkable downtown Bozeman is hard to beat. Right on Main Street, The Lark (larkbozeman. com) hotel’s bright, modern, minimalist vibe matches the fit, outdoorsy energy of the town to a T, with all the amenities you’d expect of a Michelin-recognized accommodation. Just off Main, the luxury Kimpton Armory Hotel (armoryhotelbzn.com) combines historic Art Deco elegance with perks like a rooftop bar and saltwater pool, and the warm, petfriendly welcome that the Kimpton group is known for. A few blocks northwest of downtown, there’s been a neon renaissance of midcentury-modern motels like the RSVP Motel (rsvphotel.co) and Sapphire Motel (thesapphiremotel.com), both with the convenience of motor court parking and a food truck scene across the street.

Downtown Bozeman is known for its pedestrian-friendly layout, 19th-century brick architecture and sweeping views of the Bridger Mountains.

ALL THE GOOD EATS

Inside the Kimpton Armory Hotel, Fieldings is an upscale all-day restaurant specializing in steaks and craft cocktails.

Mia Benedict served at Jam!, featuring locally-made English muffin, roasted tomatoes and fresh mozzarella.

Montanans take fueling up for a day of work or play seriously, which means the breakfast options in Bozeman are plentiful. Self-proclaimed as “the last best café,” the Western Café (thewesterncafe.com) has been serving hearty diner breakfasts and lunch platters for three generations. Plan for lines out the door at locals’ favorite Jam!, even on weekdays, which could just be that they (like me) keep coming back to try out more of the deep and varied menu and everything served with— you guessed it—delicious house-made jam ( jamonmain.com).

SIDE TRIP: Gallatin Gateway and Big Sky

For breakfast or lunch on the run, call ahead to BagelWorks (bozemanbagelworks.com) and swoop in to pick up a loaded lox and egg Sailor’s Sunrise or vegetarian Greens Galore bagel with all the xings. Worth a trip on its own, Wild Crumb (wildcrumb.com) bakery cranks out exquisite artisan bread and pastries, earning them a few James Beard Awards Outstanding Bakery nomination nods in recent years.

Make an evening out of exploring Bozeman’s revitalized historic Cannery District (cannerydistrict.com). Start with drinks at the

WildRye Distilling tasting room

WildRye Distilling tasting room (wildryedistilling.com), or make a reservation at sexy, speakeasyesque Devil’s Toboggan (devilstoboggan.com), where guests are greeted with a tiny complimentary cocktail—an amuse booze, perhaps? Mosey down to street level and experience Shan (shanrestaurants. com), a mind-blowing ai-Chinese-Montanaizakaya expression of chefs Jerrett Wrisley and Candice Lin’s nearly 20 years of experience running restaurants in Bangkok and widely eating through Asia before making a home in Bozeman post-pandemic.

complimentary cocktail—an amuse (

Skiing at Big Sky Resort (bigskyresort.com), just over an hour’s drive from Bozeman, usually ends in April. Big Sky typically reopens for golf in May, followed by liftserved access to hiking and mountain biking mid-June. Undammed and fed by snowpack, the freestone Gallatin River can fish well when trout are hungry after a long winter but before it turns muddy with peak snowmelt. Even the sunniest Montana spring days can be surprisingly chilly, and the indoor/outdoor pools at Bozeman Hot Springs bozemanhotsprings. ) feel especially rejuvenating after a day of adventure. This developed site has 12 pools of varying temperatures and a packed evening live music roster.

ere’s no shortage of excellent dining options in Bozeman proper, but our

ADVENTURES TRAVEL

SIDE TRIP: Yellowstone National Park

It’s not widely advertised, but Yellowstone National Park has brief spring and fall bikes-only seasons on designated roads when the park is closed to cars (learn more at nps. gov/yell/planyourvisit/ bicycling.htm); a great opportunity for wildlife watching and a breezy ride before the crowds encroach. Typically, the West Entrance road to Mammoth Hot Springs opens in April.

downtown shortlist includes Blackbird (reservations a must: blackbirdkitchen.com) for house-made pasta, Neapolitan-style pizza and an excellent by-the-glass wine list. Although Montana’s growing season is legendarily short, the chef/owner team at Little Star Diner (littlestardiner.com) uses ingredients from their own farm and local growers to curate a compelling moderneclectic menu that continues to surprise me with every visit. In addition to specializing in Montana-raised beef and bison burgers, Backcountry Burger Bar (backcountryburgerbar.com) is a casual spot known for loaded kale salads, haystack onion rings and a great selection of local brews on tap.

SOMETHING OLD, SOMETHING NEW

Did you know that the Montana Dinosaur Trail (mtdinotrail.org) has more than a dozen stops across the state, including one in Bozeman? At the Museum of the Rockies (museumoftherockies.org), see the impressive Tyrannosaurus fossil on display in the Hall of Horns and Teeth, and other exhibits exploring the ancient past. In early May, the Bozeman Spring MADE Fair (handmademontana.com, May 1–2,

2026) brings more than 190 local makers to the Brick Breeden Field House for an indoor market. If you’re visiting later in the summer, the town’s Sweet Pea Festival (sweetpeafestival.org) has been taking place since 1977; every August, the festival draws musicians, dancers and artists for a weekend celebration. Open year-round, the nonprofit Bozeman Art Museum (bozemanartmuseum. org) features many local artists, and rotating exhibits feature everything from fishingthemed art to Montana plein air landscapes. Western wear is literally old hat in Montana. With a tip of said chapeau to many longestablished local shops, they’re not shy about capitalizing on the Yellowstone Effect of tourists swooping in to purchase cowboy boots, custom hats and leather goods. Fun fact: Montana Silversmiths makes the belt buckles for the National Finals Rodeo and Calgary Stampede, and you can visit their flagship store on Main Street (montanasilversmiths.com). Just be sure to wear your new duds judiciously so you don’t end up being featured (ahem, mocked?) on the notorious Cowboys of the Bozeman Airport Instagram feed (instagram.com/ bozeman_airport_cowboys).

Shoulder season safety tips:

Fish on!

Before you head to the river, keep in mind that flow conditions can change daily and even dramatically by the hour, and even the sunniest day can turn into a hypothermia disaster when wading an early snowmelt stream. Visiting a local fly shop is the best way to learn about water levels and flows, what’s hatching and get recommendations for flies. In Bozeman, stop in at Bozeman Fly Supply (bozemanflysupply. com), Montana Troutfitters (troutfitters.com) or Simms’ River’s Edge Fly Shop (theriversedge. com). Remember to buy or renew your Montana fishing license, and observe the state’s rules and regulations for fishing methods and access (fwp.mt.gov). A separate license is required if you want to fish in Yellowstone National Park (nps.gov/yell/planyourvisit).

Don’t pet the flu y cows

As exciting as it is to see bison, elk, bears and bighorn sheep on the hillsides and along roadways, keep in mind that these wild animals are unpredictable and can move very quickly, especially if they feel threatened. Use the thumb test for gauging a safe distance for viewing and photographing wildlife: Thumb up, hold your arm straight out in front of you, close one eye and cover the animal with your thumb. If your thumb doesn’t completely block out the animal you’re viewing, you are too close.

TAP INTO YOUR INNER SIREN

‘Mermaiding’ for fun and fitness? Yes. It’s a thing.

BY MELISSA FIELDS | PHOTOS BY MIA SIM

MERMAIDING, THE PRACTICE OF SWIMMING with your legs and feet encased in a tail skin and mono n, is making serious waves, even here in landlocked Utah. In 2023, MerPeople, a four-part Net ix docuseries, followed a pod of bedazzled mermaids and mermen as they dove head rst into the professional performance circuit. Major news publications like e Guardian, e Week and e Washington Post have run stories about the practice, touting it as a new, waterborne way to escape life’s stress and express creativity. It’s clear that what once shimmered as niche entertainment at aquariums, theme parks and kids’ birthday parties has surfaced as something bigger: a bona de sport blending artistry, athleticism and a touch of bedazzled cosplay—complete with dedicated schools, tiered certi cations and even competitions.

We know about the benefits of swimming, and the benefits of mermaiding are very similar...It’s a lowimpact, full-body workout that strengthens the core, glutes, and legs while improving cardiovascular health, flexibility and breath control.

Ani Ostendor Ferguson is one of the only PADI (Professional Association of Diving Instructors)-certi ed mermaid instructor trainers in the Western U.S. She’s also one of just a handful of people in the world who are also freediving and SCUBA instructor certi ed. And she’s the founder/owner of Aqua Native, a PADI mermaid and freediving school based at Dive Utah in Holladay (4679 S. 2225 East, aqua-native.com).

“We know about the lifelong bene ts of swimming, and the bene ts of mermaiding are very similar,” she says. “It’s a low-impact, full-body workout that strengthens the core, glutes and legs while improving cardiovascular health, exibility and breath control.”

A childhood visit to Florida’s famed Weeki Wachee State Park seeded Ostendor Ferguson’s fascination with mermaiding. “When I was ve, my dad took me to a performance by the Mermaids of Weeki Wachee [a professional underwater mermaid show] and I was blown away,” she says.

ADVENTURES FITNESS

“Marti Mermaid picked my sister and me from the crowd to come up for a photo a er the performance.”

She went on to attend Weeki Wachi’s Sirens of the Deep Mermaid Camp as a tween, but as she got older, Ostendor Ferguson’s aquatic focus shi ed to competitive swimming, following in the footsteps of her dive-master dad. But then, on the eve of her 13th birthday, she nally acted on her dream of becoming a mermaid instructor. “At the time, there was only one mermaid instructor trainer in the world, in Cozumel, Mexico, and so that’s where I went to get certi ed,” she says.

Mermaiding, Ostendor Ferguson explained, is based on the three core principles of freediving: immersion; apnea, or holding your breath; and triggering what’s called the mammalian dive re ex, an automatic physiological response that occurs when all mammals submerge their faces in cold water. “When the face, particularly the forehead, comes in contact with cold water, this re ex is activated, calming down the whole body by drawing blood into our core and causing the spleen to release red blood cells,” she says. “ is superpower, that we all have, gives us this amazing sense of calm while allowing us to hold our breath longer.”

Once students master triggering their mammalian dive re ex, the next step of mermaiding is learning the dolphin kick, the primary propulsion technique, done using a mono n or a wide, single swim n worn on both feet. “ e mermaid dolphin kick resembles a competitive swimming kick, but the mermaid version is generally deeper and slower, originating from the core and hips rather than just the legs to create a graceful, uid movement. I love how mermaid swimming helps maintain my core exibility and strength overall. And it’s fun.”

As you might guess, when your legs and feet are bound in a mono n and its accompanying spandex leg covering, safety is a major concern. In fact, using a mermaid tail skin and/or a mono n is prohibited at most public pools in Utah. “I teach people how to quick-release out of their tail skin and mono n right away before I

show them any other Ostendor says. “And no one should

show them any other techniques,” Ostendor Ferguson says. “And no one should ever swim without a buddy.”

Aqua Native o ers six levels of

Aqua Native o ers six levels of mermaiding classes, from the one-hour Discover Mermaiding Experience to the two-day Mermaid Instructor certi cation course. Use of Aqua Native mono ns, tail skins, dive masks and nose clips is included in each course. Aqua Native also runs a multiday Mermaid Swimming & Diving course through University of Utah Lifelong Learning (continue.utah.edu).

While it would be easy to assume that Aqua Native’s mermaiding classes are lled with elementary-age girls, Ostendor Ferguson says that most of her students are in their 20s and 30s. “I think most parents are pretty focused on getting their kids swim lessons and it’s not until people are adults, making their own income, that they decide to try something they’ve probably been wanting to do for a long time.”

Peak Staycation: Black Rock Mountain Resort

WRITTEN BY AUSTIN FACER

Black Rock Mountain Resort, located in Heber City, o ers an unparalleled variety of amenities, from hot-air balloon rides to an NHL-sized hockey rink. Skye Payne, the resort’s Director of Sales & Marketing, explains what makes the resort a must-visit for local families this summer.

WHAT’S THE BIG DRAW FOR A LOCAL LOOKING TO RELAX AND UNWIND AT BLACK ROCK THIS SUMMER?

“For the summer especially, some of our great amenities include our outdoor pool and hot tub with re pits. We have a dedicated pool server and menu, so you don’t have to leave the water to enjoy a bite from Overlook Restaurant. For those looking to hit their tness goals, we have our 10,000 square foot tness facility, Onyx Club.”

HOW DOES THE RESORT CATER TO THE HIGHENERGY NEEDS OF KIDS AND THE RELAXATION PARENTS ARE LOOKING FOR?

“We have a game room, which we call the Members Lounge, which features shu eboard, ping pong, pool and all the games you can imagine. It’s a perfect place for parents to drop o kids and let them blow o some steam. For the parents, we o er summer activities like wine and chocolate tastings with Ritual Chocolate.”

TRADITIONAL HOTELS CAN FEEL A BIT CRAMPED DURING A LONG WEEKEND. WHAT MAKES YOUR GUEST ROOMS FEEL MORE LIKE A “HOME BASE”?

“We are a “suite-heavy” hotel. Most of our guest rooms are suites, and they o er laundry, a full kitchen; everything you could need in a guest room. It’s a great home base for a big adventure.”

WHAT KIND OF UNIQUE SUMMER ADVENTURES CAN THE TEAM HELP COORDINATE?

“Black Rock’s Experiences team is able to plan any event you dream up. From mountain biking to hiking, they will tailor an itinerary to your needs. We also partner with Rainbow Ryders, a hot air balloon company o ering pickup and drop-o at our hotel.

Additionally, we have a new partner launching this summer called Red Tail Air. ey will be doing guided

trips out of Heber Airport to Moab. You can do a quick Moab trip and bookend your Park City vacation with a desert adventure. For those staying closer to home, Switchback Sports has an on-site o ce for bike and paddleboard rentals.”

WHAT IS THE VISION FOR THE EVENT CENTER AS WE HEAD INTO THE WARMER MONTHS?

“ e new Black Rock Mountain Event Center features an NHL-size hockey rink that can also be converted into meeting space for events, concerts and any celebration you could think of. We’d love for people to have that awareness as they plan visits or company retreats.”

BEYOND THE AMENITIES, IT SEEMS LIKE YOU’VE MADE A REAL EFFORT TO WELCOME YOUR NEIGHBORS IN THE “MOUNTAIN STATES.”

“Exactly. Our “local residents o er” is for all Mountain States: Utah, Wyoming, Colorado and Nevada. Locals receive 20% o accommodations and 10% o dining at Overlook and On the Rocks Bar.”

BLACK ROCK MOUNTAIN RESORT

909 W. Peace Tree Trail, Heber City

Family-First Adventure: Holiday River Expeditions

WRITTEN

BY AUSTIN

FACER

Justin Malloy, a longtime guide for Holiday River Expeditions, believes there’s no better place to spend a summer day in Utah than on the water. Now working as the out tter’s Sales and Communications Manager, he explains why and what families can expect when they embark on their own river excursion.

WHAT DRAWS SALT LAKE VALLEY FAMILIES TO A RIVER TRIP?

“We o er great family-oriented river ra ing trips that are all within three hours of Salt Lake City. For families new to ra ing, we recommend a shorter two or three-day trip. For those more experienced, we have ve and six-day journeys, and even specialty trips that last up to 12 days.”

HOW DO YOU MAKE A MULTI-DAY RIVER TRIP APPROACHABLE FOR BEGINNERS?

“All you really have to do is show up and we take care of the rest. We rent all the camping gear you need, and our guides are experts at teaching you how to pack and prepare. Once we’re on the water, the guide does the rowing while teaching about the environment and sharing river stories. Our guests’ only responsibility is to have fun.”

WHAT DOES HOLIDAY RIVER EXPEDITIONS OFFER FOR MORE SEASONED ADVENTURERS?

“Our specialty trips are for those who want to truly immerse themselves. Guests can choose to paddle in atable kayaks or stand-up paddleboards through the rapids for more direct engagement with the river. We even have itineraries that feature stargazing, canyon concerts and yoga—something for everyone, no matter their interest.”

WHAT IS LIFE LIKE AT CAMP ONCE THE BOATS ARE PULLED OVER FOR THE DAY?

“A er we set camp up, we may go on a hike, play beach games or just relax near the water. e guides will cook dinner, like lasagna or steak and potatoes, and then spend the evening chatting around the camp re. e morning starts with co ee and breakfast before pushing o for another adventurous day.”

HOLIDAY RIVER EXPEDITIONS

544 E. 3900 South, Salt Lake City

The Modern Mountain Escape: Pendry Park City

WRITTEN BY AUSTIN

FACER

Urban style meets the authenticity and grandeur of the mountains at Pendry Park City. General Manager John Rolfs shares how Pendry blends mountain exploration with thoughtful programming to create an ideal summer staycation for locals and visitors alike.

HOW DOES PENDRY’S URBAN-MEETS-MOUNTAIN STYLE TRANSLATE FOR A LOCAL SUMMER STAYCATION?

“Pendry Park City was designed around the idea that you can have an incredible mountain adventure without giving up comfort or great hospitality. What we’ve seen is that it resonates just as strongly with locals as it does with travelers. You can spend the day exploring the mountains and then come back to something that feels relaxed, social and elevated.”

WHAT KIND OF UNIQUE PROGRAMMING ARE YOU OFFERING TO HELP GUESTS CONNECT WITH THE LANDSCAPE?

“Park City in the summer is incredibly special, and we wanted to build experiences that help guests truly engage with the destination. rough our adventure out tter, Compass Sports, guests can book everything from guided hikes to evening stargazing experiences. One of the programs we’re especially excited about this year is Camp Paintbox, a week-long adventure camp designed for our younger guests.”

WHEN THE SUN GOES DOWN, WHAT DOES A SUMMER NIGHT AT PENDRY LOOK LIKE?

“Summer evenings here are pretty magical. Our Pool House is the only roo op dining experience in Park City, so you have these incredible panoramic mountain views alongside live music throughout the week. We also o er guided stargazing experiences like Lunar Libations, where guests can enjoy celestial-inspired sips a er exploring the night sky. en of course there’s dinner at KITA, where guests can experience everything from regrilled steaks to a chef-curated omakase. Our goal is to create a place where people come for the mountains but stay for the experiences. Park City provides the setting, we just try to make every moment here feel memorable.”

PENDRY PARK CITY

2417 W. High Mountain Rd., Park City

The Magic Valley Escape: Visit Southern Idaho

WRITTEN BY AUSTIN FACER

Only a few hours’ drive from the Salt Lake Valley, Southern Idaho o ers a dramatic transformation in landscape and pace from the Wasatch Front. Kyle Tarbet, CEO of the Twin Falls Chamber of Commerce, highlights why this region—from its steep basalt canyons to its high mountain lakes—is the perfect getaway for outdoor recreationalists.

WHAT ARE THE PRIMARY TRAVEL AND TOURISM OFFERINGS IN SOUTHERN IDAHO DURING MAY AND JUNE?

“Early summer is an ideal time to visit Southern Idaho for outdoor recreation. e sunny weather is perfect for activities on land and in water. Visitors have options all over the region to paddle in a kayak or canoe to one of our many waterfalls—such as Shoshone Falls, the “Niagara of the West”—or to bird watch at one of Idaho’s top birding sites, Lake Walcott State Park. ere are hundreds of mountain trails for hikers, mountain bikers and horseback riders of all abilities.”

HOW CAN WEEKEND VISITORS EXPERIENCE THE REGION’S HIGHLIGHTS WITHOUT SPENDING THE WHOLE TIME IN THE CAR?

“You can be in Southern Idaho from Salt Lake in about two and a half hours. From east to west, our region spreads just over 100 miles, so it’s easy to go from end-to-end in a short amount of time. Twin Falls sits at the center, a one-hour drive to most attractions. In that hour, you can go from your hotel room or vacation rental to the mountains, on the river, in the desert or to a state park. Short drives mean more time for exploring and enjoying all we have to o er.

WHAT ABOUT ACCOMMODATIONS?

“You’ll nd all the branded hotels people are familiar with in Burley, Jerome and Twin Falls, but you can also nd a lot of unique local options. ere are smaller boutique hotels, mountain yurts and even historic buildings in our downtown areas that have been renovated into rooms for rent. RV parks throughout the region o er exibility with room for RVs of all shapes and sizes. Camping is also a great option for those who want to rough it.”

WHAT DOES A ‘MILD AND WILD’ WEEKEND ITINERARY IN SOUTHERN IDAHO ENTAIL?

“Visitors can pair activities like ra ing and shopping, mountain biking and soaking in hot springs, rock climbing and star

gazing; there’s no end to mild and wild combinations. Because everything is close, it’s easy to transition from one activity to another. If you’re really adventurous, try a tandem BASE jump at the Perrine Bridge. For a less risky thrill, the South Hills are a popular place to see deer, elk, moose and hummingbirds. e outdoors are accessible to all ages and skill levels. ousand Springs State Park near Hagerman o ers the perfect blend of mild and wild activities.”

WHAT ABOUT VISITORS SEEKING EXPERIENCES OFF THE BEATEN PATH?

“Southern Idaho is a great destination to get away from the crowds. ATVs and Jeeps have access to miles of trails for oroading and rock crawling. City of Rocks and Castle Rocks State Park are perfect for mountain bikers and rock climbers. e Snake River has access points across the region for kayaking and there are campsites throughout the Sawtooth National Forest. Camas County has remote natural hot springs that o er a great soak in an alpine setting. Camp, hike and spend time in those more primitive springs for a true o -the-grid experience.”

SOUTHERN IDAHO IS A MASSIVE AGRICULTURAL HUB. HOW DOES THAT TRANSLATE TO THE LOCAL DINING SCENE?

“Southern Idaho is known for potatoes, beef, pork, grain, trout and dairy products. You’ll see those items on menus across the region. Potatoes are like a blank canvas for local chefs and they pair well with everything. Visitors should check out places like Stevo’s, Snake River Grill, EdgeWater and Twin Falls Sandwich Company for unique, local dishes with Idaho ingredients. Wine enthusiasts can also visit Holesinsky Winery in Buhl, with wine made from grapes grown here in the Magic Valley.”

VISIT SOUTHERN IDAHO

208-733-3974

STAYCATIONS

A Transcendent Escape: The St. Regis Deer Valley

WRITTEN BY AUSTIN FACER

Deep in the heart of resort country, the St. Regis Deer Valley has long been a favored destination for visitors from all over the world. Even with international acclaim, the resort still nds itself a preferred getaway for local families looking to escape from it all. Hayes Broadhead, Marketing Coordinator at St. Regis Deer Valley, explains why.

WHAT MAKES ST. REGIS DEER VALLEY SUCH A UNIQUE ESCAPE FROM THE VALLEY?

“It’s such a beautiful location. At any venue, you can take in the views, the smells and the sights. Because we’re not a city hotel, you aren’t just walking a few blocks down the street for a show; instead, you are really gazing out into the ambiance of the mountain.”

WHAT KIND OF SPECIAL SUMMER ACTIVATIONS DO YOU BRING ON-SITE FOR FAMILIES?

“We try to create a celebratory atmosphere so guests can enjoy entertainment in the comfort of their lodging. During more elaborate holidays, we’ll bring in bounce houses and unique animals. We also host several St. Regis Rituals including reside s’mores, and the St. Regis Champagne Sabering Ritual every day at 5 p.m. on our mountain terrace. We o er a cider option to make it family-friendly.”

HOW DOES THE ST. REGIS CULINARY TEAM BRING A SENSE OF PLACE TO THE DINING EXPERIENCE?

“Our chefs really pride themselves on creating menus that re ect the local terroir. We use locally sourced foods, so you’re dining on things like Utah lamb, elk and trout. When you hear the story behind what you’re eating and experience it while you’re here, it creates a stronger connection to Utah.”

HOW DOES THE RESORT SERVE INTERESTS IN BOTH ADVENTURES AND RELAXATION?

“If you want adventure, we sit right on the edge of the mountain. You can take part in our tranquil morning hikes or morning yoga, and the Deer Valley Resort mountain bike paths are just steps away. For relaxation, visit our 14,000-square-foot e St. Regis Spa. It features a river running right down the middle to re ect our mountain setting with tranquil, transcendent sounds”

THE ST. REGIS DEER VALLEY

2300 Deer Valley Drive East, Park City

Ro You

eSs iS cAlLiNg

ck musT

BY MELISSA FIELDS

FoRgEt BoNaRoO. ThEsE HoMeGrOwN MuLtIdAy

MuSiC CeLeBrAtIoNs OfFeR

AlL ThE MaGiC, CoMmUnItY

AnD CoLlEcTiVe JoY As ThEiR BiG-NaMe CoUnTeRpArTs, AnD ThEn SoMe.

IF YOU’VE HAD THE GOOD FORTUNE TO ATTEND A MULTIDAY MUSIC FESTIVAL , then you understand the amazingly unique alchemy that can happen at one. Many embody a magical blend of community, freedom, self-expression, discovery and, well, the sheer bigness of live music—all wrapped up in a loud, sweaty and beautiful package. Some of the West’s most well-known music fests, like Telluride Bluegrass Festival (June 18-21, 2026), Jazz Aspen Snowmass (June 25-28, 2026) and Outside Lands (San Francisco, August 7-9, 2026), have been around long enough to earn cultural icon status. But magic requires neither a household-name headliner nor a crowd the size of a small city. Here in Utah, five music festivals lean into their own brand of wonder, stunning landscapes, creatively curated performer lineups and no small measure of scrappiness. So, rally your friends, load up your camping gear, smear on the face glitter and claim your patch of grass.

ThE aMpLiFiErS aRe cAlLiNg. YoU mUsT gO. >>

ogden kicks off summer

OgDeN MuSiC FeStIvAl, FoRt BuEnAvEnTuRa PaRk, OgDeN, MaY 29-31 Inspiration struck for Michelle Tanner in 2008 after she attended Pickin’ in the Pines, Flagstaff, Arizona’s beloved annual fall bluegrass festival. “I wanted to bring something like that to my community [Ogden] so I wouldn’t have to travel so far to see great music,” Tanner says. And so later that year, she founded Ogden Friends of Acoustic Music [OFOAM], a 501(c)(3) nonprofit, and the next year, threw the first Ogden Music Festival. “I was working as a flight nurse for Intermountain Healthcare at the time,” she says, “and I just felt like I had the bandwidth to do it. So I did.”

Tanner chose historic Fort Buenaventura Park, a 26-acre, leafy oasis tucked between downtown Ogden and Interstate 15, as the event’s venue. “With the Weber River running through it, Fort Buenaventura is truly a hidden gem,” Tanner says, “it’s shady and looks out on great views of the mountains.” And while camping isn’t typically allowed at Fort Buenaventura, it is during the Ogden Music Festival.

From the beginning, the Ogden Music Festival has booked nationally recognized acts. But then three or four years in, when it was still called the Ogden Bluegrass & Acoustic Festival, a board member suggested that they broaden the event’s appeal by reaching outside of the bluegrass genre. “‘Not everyone wants to listen to bluegrass for three days,’ they said. I think that’s been the best change

we’ve made,” Tanner says. “Our lineup includes contemporary American folk, soul, blues and mariachi performers.”

for reviving and modernizing

Artists booked for this year’s event include the progressive bluegrass powerhouse, Yonder Mountain String Band; North Mississippi Allstars, renowned for reviving and modernizing North Mississippi hill country blues; four-time Grammy nominee, Sierra Hull; and rising indie-folk Americana singer/ songwriter, Ken Pomeroy. “I saw Ken last year at Telluride [Bluegrass Festival] and I knew I had to book her for our fest,” Tanner says.

Festival always includes the popular instrument “petting zoo” and is free to everyone age 16 and under.

For three-day tickets, single-day, camping tickets, and more information for the Ogden Music Festival, visit ofoam.ticketspice.com/2026ogden-music-festival

Another tenet of OFOAM’s mission is exposing the next generation to live music. As such, the Ogden Music

Pomeroy. “I saw Ken and I knew I had to book tenet of OFOAM’s mission is exposing the Ogden Music

a festival named ted

TeDfEsT, RiChArD W. ErIcKsOn FoUnDaTiOn’S AnTiQuE & ClAsSiC PoWeR MuSeUm, WaLlSbUrG, JuLy 18 & 19

Since its 2014 founding, Ted Shupe’s two-day celebration of picking, strumming and fiddling has gone by several names. It was first called the Wallsburg Music Festival for its Wasatch Back location. When it moved, briefly, to Soldier Hollow in 2017, its moniker was changed to the more generic Wasatch Mountain Music Festival. But then in 2023, organizers finally gave in to tradition, officially christening it with the nickname loyal attendees had lovingly used since day one: TedFest.

e three-day, familyfriendly TedFest is a laid-back mountain gathering founded by Shupe—widely regarded as the father of bluegrass in Utah—featuring his personally curated lineup of bluegrass, Celtic, folk, Americana, blues and country artists from Utah and Idaho. Past TedFest headliners have included Tim O’Brien, Claire Lynch, Tony Holiday and, of course, Shupe’s eldest son and his band, Ryan Shupe & the Rubber Band–the ongoing Saturday night main event. Although popularity for TedFest has grown over its 12-year tenure, the festival is >

MuSiC

FeStIvAl EsSeNtIaLs

While the entire gear cache you’ll gather for a multiday music festival is more exhaustive than what follows, especially if you’re camping, you’ll be glad you added these less-intuitive items to your packing list.

ClOsEd-ToEd ShOeS

Wearing flip flops or sandals to a music festival is a sure-fire invitation to lose a toenail, or worse. A lowprofile cowboy boot, a Chelsea boot, like Blundstone, or a sneaker are all durable, comfortable and fashionable music fest footwear choices.

EaRpLuGs

Give your older self a reason to love your younger self by using earplugs. Loop earplugs (us.loopearplugs.com) are protective, reusable and designed for music listening—plus they won’t fall out while you get your groove on.

PhOnE LaNyArD

Securing your phone with a lanyard or strap ensures you’ll still have it after surrendering to the bliss of a Sierra Hull set. While designers like Prada, Miu Miu and Brunello Cucinelli all make chic (and pricey!) versions, you’ll find plenty of creative and more affordable options at etsy.com.

ScArF Or BaNdAnA

Protect your lungs from music fest dustups by wearing a scarf that you can easily move up over your mouth and nose, like the vintage-inspired Trigger Bandana by Imogene + Willie, available at Curriculum (865 E. 900 South, SLC).

ClEaR ReUsAbLe WaTeR BoTtLe Outside food and drink is not kosher at most music fests. Bring in a clear, reusable water bottle to refill at water stations. Nalgene makes multiple sizes of clear water bottles, all with a handy carrying loop, available at Wasatch Touring (702 E. 100 South, SLC).

still small-scale; attendees numbered about 1,000 in 2025, most of whom made a weekend of it by camping in the nearby elds.

In addition to live performances, the TedFest experience includes workshops, impromptu jam sessions, an all-ages Band Camp, a SingerSongwriter Contest, and, on Sunday morning, a pancake breakfast and gospel jam. Saturday’s tickets include free access to the Richard W. Erickson Foundation’s Antique & Classic Power Museum, which houses one of the U.S.’s largest collections of antique and classic automobiles, motorcycles, farm implements and steam and gas tractors.

TedFest is more of a DIY a air than other festivals; some food vendors are on hand during the event, but most attendees pack in their own food.

Alcohol is not sold at TedFest, but is

allowed in the venue along with coolers.

Weekend TedFest passes, valid for Friday and Saturday, are $80 and weekend camping passes, for ursday to Sunday and required for every camper, are $22. Singleday festival passes are $40 for Friday and $60 for Saturday; single-day camping passes are $10. Festival and camping passes are free to anyone 16 and younger, though they must be reserved online. For details, visit tedfestmusic.com

For many loyal attendees, TedFest 2026 will be bittersweet. e event’s founder, Ted Shupe, passed away on October 30, 2025, at the age of 86.

mindfulness on the mountain

PaRk CiTy SoNg SuMmIt, PaRk CiTy, AuGuSt 27-29

It will come as no surprise that the music industry has suffered challenges with mental health and substance abuse. And so, rather than creating another music festival focused on “selling 1,000 beers and 30,000 tickets,” says Park City Song Summit Founder, Ben Anderson, “Song Summit is a wellness event bringing people together and creating community around issues that are impacting us individually and as a society. We set out with some lofty goals, and one was to be a complete disruptor in the industry. We were not just going to be another festival.”

Not just another festival is precisely what the Park City Song Summit has become. Each morning begins with yoga and meditation, held at Park City’s uno cial Central Park, aka Library Field. At midday, the Library Field is transformed into the Song Summit Village, with food and beverage vendors, tabling opportunities for nonpro ts and mental health organizations, and performances by the Park City Song Summit Foundation’s emerging artists.

e Labs—small-scale conversations between artists and thought leaders that Anderson describes as “the heartbeat of Song Summit”—will be held, as in years past, nearby Library Field in the Jim Santy Auditorium (1255 Park Avenue).

Scheduled throughout the day, these intimate conversations explore topics ranging from mental health, substance recovery and social equity to how AI is impacting the music industry and the environment.

Each evening, Song Summit partner Andrew Zimmern, four-time James Beard Foundation Award winner and host of the Travel Channel show Bizarre Foods with Andrew Zimmern , will lead dining experiences at various Park City restaurants with world-class celebrity chefs and musicians.

At the end of the day is when Song Summit’s main event begins: the artists take to the stage at e Marquis (427 Main Street). ough the 2026 lineup was yet to be announced

at this magazine’s press time, Song Summit has been headlined in years past by Goose, Mavis Staples, My Morning Jacket, Cimafunk and Greensky Bluegrass.

“If you notice, the word ‘festival’ is not even in our name,” Anderson says. “It’s a summit of ideas, a collection of souls, it’s a group consciousness about how we might move the human experience forward just a little bit by what we can do when we gather.”

For performance tickets (starting at $75 for general admissions) and lineup, lab tickets ($45), dining tickets, a list of lodging partners, and more information, visit parkcitysummit.com

adventure in the desert

FoRt DeSoLaTiOn FeSt, CoUgAr RiDgE ReSoRt, ToRrEy, SePt 24-26

After wrapping up a 15-year stint as executive producer of Nitro Circus, the action-sports entertainment company he cofounded, Utah native Jeremy Rawle began wondering what was next. “I’m a serial entrepreneur and a huge music fan,” he says, “and I knew I wanted events to play a key role in the creation of a new brand.”

In 2020, Rawle began developing an event inspired by the Jack Kerouac will to chase adventure and nd community in unknown spaces. He dubbed it Fort Desolation, which soon grew into a multiday music celebration held in the red rock desert near Capitol Reef National Park. “I wanted a place where attendees could get out there during the day and then come together for great music at night,” Rawle says.

edgy, very accessible and entirely fun and eclectic. A er a one-year hiatus in 2025, Fort Desolation Fest will return to Torrey’s Cougar Ridge Resort this September.

Rawle describes artists who’ve played Fort Desolation Fest in the past as the “best bands you haven’t heard of before, but who are on constant repeat in your playlist a er you see them at Fort Desolation.” Sierra Ferrell, Paul Cauthen, e Record Company, Ben Harper, Elle King, and e Black Pumas are among this music fest’s headliner alumni. (Visit fortdesolation.com for the entire 2026 lineup.)

To curate the music, Rawle pitched his friends Darin Piccoli and Chris Mautz, co-owners of e State Room Presents. “Jeremy’s idea appealed to us from the start,” Mautz explains. “Our approach was to think about the kind of music people we know would be listening to around a camp re, music that enhances the outdoor experience.” e result is a music festival experience that’s unlike anything else in Utah— a little bit

music people we know would around a camp re, music the outdoor experience.” e

that’s unlike in Utah— a

Camping is a big part of the Fort Desolation Fest experience and is located just steps from the event’s main stage. Repeat attendees secure spots next to one another, using string lights and outdoor furniture to create hang-out spaces spanning multiple sites. Beginning at midnight, artists take to the campground stage to deliver a er-hours acoustic sets. Or maybe just hang out. In 2024, Eric Burton, lead singer of Black Pumas, spent ursday and Friday night walking around the campground, just soaking up the vibe. “I am really proud of how appreciative the artists have been to be included, and how that has translated into how accessible they’ve made themselves to attendees,” Mautz says.

Fort Desolation Fest is held at Cougar Ridge Resort, located just southeast of Torrey’s Cottonwood tree-lined Main Street. ree-day festival tickets start at $200. For camping reservations and details, visit fortdesolation.com.

UTAH’S JOBS COOLEST

UTAHNS WITH THE MOST INTERESTING ANSWERS TO

“SO,

WHAT DO YOU DO?”

BY HEATHER HAYES

WE ALL KNOW THE OLD LINE: “If you love what you do, you’ll never work a day in your life.” A lovely sentiment—though anyone whose job requires a pep talk just to graduate from the fetal position to the office chair might find it a touch aspirational. For most of us, the idea of getting paid to do something we’d gladly pay for feels like the stuff of fairytales. It’s easy to romanticize these dream gigs as all delight and no drudgery—but even the coolest careers come with their share of unglamorous tasks. Still, some nine-to-fives really are unfairly fabulous. Meet a handful of locals whose day jobs might make you reconsider your career choices. >>

HANNAH COMSTOCK

ANIMAL CARE SUPERVISOR OF PRIMATES, HOGLE ZOO

THE GIG

Hannah’s lifelong obsession with animals now takes the shape of fussing over Hogle Zoo’s Great Apes and monkeys with the same care as a doting mother, especially with the birth of Bornean Orangutan, Weila, last June. When Weila’s mother wouldn’t nurture or nurse, Hannah’s team was charged with round-the-clock

hand-rearing until the newborn could be fostered by another orangutan. That meant midnight bottle feedings in a furry vest and properly mimicking certain maternal behaviors learned through extensive training.

A DAY IN THE LIFE

Hannah’s most important job is socializing and building trust with the animals, so she never passes up a chance to chat with her beloved friends. Because primates are complex and intelligent, they need constant stimulation and

WEIRDEST JOBS OUT THERE. (YES. THESE ARE REAL JOBS.)

Professional Sleeper: Gets paid to nap like it’s a superpower.

Paranormal Tour Guide: Leads crowds through the city’s darkest ghost stories.

Dark Sky Defender: Fights light pollution to protect the stars.

Professional Cuddler: Offers platonic comfort for hire.

Odor Judge: Sniffs the un-sniffable to keep products pleasant.

Professional Mourner: Brings grief and gravitas to strangers’ funerals.

Pet Food Taster: Samples kibble to ensure Fido-approved flavor.

Snake Milker: Extracts venom drop by drop for lifesaving research.

enrichment—keeping Hannah and her team on their toes. “They are always watching, they know everything that’s going on in the building, and they love a challenge.”

BEST PART OF THE JOB

“The first time an orangutan looks you in the eyes takes your breath away,” she says. “Being able to work with them every day is an honor, and something I am constantly aware of.” Hannah says she recognizes that not everyone gets to watch a baby ape grow up or have a spider monkey run over to say “Hi” when you call his name.

REALITY CHECK

Keeping the primate enclosures in top condition may be a less exciting part of the job, but Hannah welcomes the normalcy after a year of newborn care.

“It has been such a wild experience and a whirlwind of emotions,” she says. “Excitement to be holding a baby orangutan, nervousness to give it a bottle, sadness it wasn’t her mother feeding her, guilt at wanting to have time to myself, fear I was doing it wrong.” Hannah also says she’s heartbroken at the critical endangerment of these animals in the wild, calling the Great Apes at Hogle Zoo ‘ambassadors’ for their species. “If a guest walks away loving the primates and wanting to see them thrive, then I’ve had a good day.”

LEFT: Hogle Zoo partners with a French nonprofit organization HUTAN Kinabatangan Orangutan Conservation Program that helps Bornean orangutans thrive in their everchanging habitat.

MIDDLE: Mimi Davis-Taylor at Tracy Aviary—an ideal site for a date night scene between two wildlife lovers, perhaps?

RIGHT: Marque Denmon is the voice of the Delta Center, providing insightful in-game narrations.

MIMI DAVISTAYLOR

FILM SCOUT

THE GIG

Exploring and photographing Utah’s diverse and vast landscape, Mimi hunts down unique locations in every neighborhood and on every city block. From spooky historic homes in the Avenues (with plenty of dark corners for supernatural visitors) to sandstone hoodoos in the Red Rock country (pictureperfect for Mars landings), she promises to find the perfect location for a film director’s every need.

into a busy Manhattan street. A post-apocalyptic battlefield? The endless white wasteland of the Salt Flats will likely be a homerun.

BEST PART OF THE JOB

A DAY IN THE LIFE

“I learn the script backwards and forwards so I can capture what a director envisions for each scene,” says Mimi. “Then I begin the hunt.”

An opening scene in New York City? Mimi’s photos convince a director that it’s easy to morph our downtown’s Exchange Place

“I’m not originally from here, but I’m fairly confident I know the nooks and crannies of this state better than most born-andraised Utahns,” she jokes.

“I spend my days literally exploring. It’s very lifeaffirming to be out on the open road with my map on, heading to a place I’ve never been before, like Garland or Orderville.

REALITY CHECK

“Sometimes I’ll show a director 10 different location ideas for a single scene and, still, it’s just not quite right for one reason or another. I’ve learned the value of patience—it’s an absolute necessity in this line of work.”

MARQUE DENMON

ARENA ANNOUNCER, UTAH JAZZ

THE GIG

There are only 30 NBA PA announcers in the world—so saying Marque Denmon landed his dream gig after three decades of pure hustle is no exaggeration. His low baritone is the vocal equivalent of a thrumming bass line: warm, melodic and effortlessly easy on the ears. But that’s only half of what makes him stand out. Calling Utah Jazz games in an arena packed with 19,000 electrified fans demands more than great pipes—it requires encyclopedic knowledge of the game, lightning-fast improvisation and the ability to entertain while keeping the crowd in sync.

A DAY IN THE LIFE

Joining the production team this season, Marque’s gameday prep starts with studying the opposing roster and the officiating crew, followed by a string of production meetings. “There are tons of activations—I’m part of a whole symphony— so we’ve got to work out the kinks,” he says. “I’m not a court jester yelling into a mic. I pick my moments to raise the energy. It’s showbiz with responsibility: entertaining the best fans in the league while giving our players an edge by making the Delta Center the toughest place to play.” Right before tipoff, Marque fine-tunes his million-dollar vocal cords with ginger tea, vocal warmups, tongue twisters and scales.

BEST PART OF THE JOB

“I love bringing the team out on the floor,” he says. “It’s my job to announce each player clearly—but with punch. And there’s nothing like having a front-row seat to all the big plays. I try to do my part, be the ‘secret sauce’—I want to run the pick-and-roll with the team all night long.”

REALITY CHECK

This job was years in the making—PA announcers for the NBA tend to have long and storied careers as voice actors and announcers, so obtaining a role takes time, patience and institutional knowledge. “I took jobs in PA announcing that no one else would take, like high school ball,” Marque says. “You have to train and put in the time to be irreplaceable.”

AMY ELDREDGE

VP OF MENU, CRUMBL COOKIES

THE GIG

Leading the dream team behind every cookie that lands in Crumbl’s iconic pink box, Amy’s job is equal parts mad scientist, social media sleuth/trend forecaster (think the Dubai chocolate blowing up on TikTok) and dessert diplomat— ensuring every new flavor is as craveable as it is camera-ready. Brainstorming out-of-the-box recipe ideas, Amy leads a team of dessert testers in Crumbl’s secret labs.

A DAY IN THE LIFE

“Most days start early, tasting between eight and 20 dessert concepts,” Amy says of working at Crumbl’s Lindon headquarters. Maintaining a weekly rotating dessert menu for nearly 1,200 locations keeps everyone on their toes, from the culinary and supply teams to operations folks, all of

whom she oversees. Crumbl’s weekly “Brand Splash” dessert takes the most ingenuity—each one must be bold and Instagram-worthy.

Crumbl’s biggest success? “ e Dubai Chocolate Brownie,” she says. “It went viral within hours of launch and more than doubled projections.” Biggest fail? “Probably a tie between our Everything But the Bagel Cookie and our Bubblegum Cookie,” adding, “ ere is a small cult following for the Bagel cookie, though.”

BEST PART OF THE JOB:

“Seeing joy happen in real time,” says Amy. “We get to turn nostalgia, trends and imagination into something tangible—and then watch people light up over it.” When the Sunday Menu drops, Crumbl’s social media blows up as followers debate which flavor they’re most excited to try that week. “I love knowing our talented team made that moment possible.”

CHRIS REID STUNT

PERFORMER/COORDINATOR

THE GIG

When Chris isn’t fighting, falling, being torched or hanging from a helicopter, he posts up in Eden—close enough to snowboard Powder Mountain whenever the mood hits. A former competitive gymnast, Chris says he trains in as many disciplines as possible to keep his options open. “Some stunt performers specialize in one thing, like driving or martial arts,” he says. “I consider myself a jack of all trades and I love the variety. One day I’m riding a horse, the next day I’m snowboarding and the day after that I’m falling into a pool.”

A DAY IN THE LIFE

REALITY CHECK:

Here’s the truth: innovation is messy. “Behind every successful dessert are dozens of versions that didn’t make the cut—that we launched and failed,” Amy says, reminding us that even in the dessert lab, there are spreadsheets, data dashboards and late nights. There’s pressure to keep the lineup feeling fresh and surprising every single week. But when you finally nail a weekly line-up that makes millions of people smile—“it’s all worth it.”

Crumbl Cookie HQ in Lindon houses the company’s test kitchen—and a larger-thanlife set of bubblegum pink baking accessories.

“Fitness and diet are a big part of my work,” says Chris, who eats as clean as possible and spends time every day at the gym, snowboarding, trail running or mountain biking.

“I mix it up so I can be ready for anything.” And by anything—he means anything. Moving vehicles carry the highest risk—whether he’s grabbing onto a moving semi-truck or riding the skid of a helicopter. “I’m not an adrenaline junkie— more of an adrenaline hobbyist,” he insists. In other words, Hollywood’s strict safety standards suit him just fine and keep him coming back for more. A typical day on set starts with rehearsals alongside the stunt coordinator, director and specialeffects team before he’s magically transformed into a Brad Pitt or George Clooney clone. (You can spot him in Babylon, F1 or Wolfs.)

BEST PART OF THE JOB

“As a film lover, I can’t get enough of being on set,” Chris says, listing time with the actors and executing fight scenes among his favorite tasks. “Every drive home, I’ve got this ridiculous grin. I still can’t believe I get to work with such talented people and watch the

impossible happen as all these moving parts come together.”

REALITY CHECK

Working with so many different types of talent, Chris says he runs into his fair share of egos. “Everyone wants their moment in the creative process, and navigating that can get tricky,” he says. Also, stunt work is unpredictable. Chris admits the uncertainty can be exciting, but it’s also a little unnerving to live in the daily limbo of “Am I getting a call today?”

And here we thought that by “uncertainty” he meant, “Will these straps actually hold when I jump o this building?”

Our bad.

SUZY EATON

FOOD STYLIST, SUZY EATON DESIGNS

THE GIG

“My job is to make food do its job,” says Suzy. “Whether it has to be the life of the party on a table, look so tasty up close you can’t resist eating it, or maybe the job that day is to make a hot dog perform slow-motion acrobatics and strategically land in a bun for a movie scene, I’m ready for it.”

A DAY IN THE LIFE

From commercials and films to print ads, menus and food art, Suzy has worked in just about every setting imaginable: homes, sets, tents, parking lots, hotels, casinos—even a yurt on a mountaintop. Some shoots require heavy cooking to feed an army, while others, like menu styling, require a single portion but loads of attention to the tiniest detail. You might find Suzy making fake ice cream (frosting/

powdered sugar/Karo) for one shoot and pouring gallons of caramel over a 4-foot-tall stack of apples for another. “Never a dull moment,” she says with a laugh.

BEST PART OF THE JOB

“I get to have a job that lets me be creative,” says the artist-turned-stylist. “I have to have that.” With an arsenal of homemade hacks for getting food ready for its close-up, she pours cold syrup over Scotch Guard-sprayed pancakes to keep everything looking scrumptious, pushes pins through perfectly stacked sandwiches, uses Elmer’s glue to give the appearance of creamy milk and spraytorches raw Thanksgiving turkeys bathed in soy sauce for that perfectly plump ovenroasted effect.

“We’ve worked on fun commercials with puppeteers and stunt drivers and one time we grilled enough brats to ll an oil tanker,” says Suzy. “We’ve built a chocolate river and traveled all over the country. Every day is an art project.”

REALITY CHECK

“It is a messy job, always a lot to clean up,” she says. “It’s a ‘MacGyver’ job— we’re always rigging something. We have to be able to make food behave in a way that it doesn’t want to.” Overnight shoots are common, but she wouldn’t trade the work. “I’m still surprised by the fun projects and the great people I get to meet.”

ABOVE: Suzy strategically drops gobs of Elmer’s glue into cold brew for a picture-perfect latte.

BELOW: Stuntman Chris Reid has doubled for Hollywood heartthrobs like Jake Gyllenhaal, Ewan McGregor, Rob Lowe and Brad Pitt.

Stress may feel like part of everyday life, but when it’s constant, it can put both your mental well-being and your heart at risk Chronic stress is linked to high blood pressure, anxiety, depression and habits like overeating or inactivity all of which raise the risk of heart disease and stroke

That’s why the American Heart Association and Live Fierce Be Well sponsor Select Health are sharing simple, practical steps you can take to manage stress and support your health Just a few minutes a day can make a difference:

Move More: Even 10 extra minutes of activity boosts mood and helps lower stress

Practice Mindfulness: Deep breathing or meditation can calm your body and mind.

Focus on Gratitude: Writing down three things you ’ re thankful for can reduce anxiety.

Use Positive Self-Talk: Reframing challenges can help you feel more in control

To learn more, visit heart org/bewell

Locally sponsored by

THE GREAT SUMMER SOIRÉE

SIPPIN’ AIN’T EASY IN ST. GEEZY

Five

spots to grab a drink in St. George

BY DARBY DOYLE | PHOTOS BY DARBY DOYLE

WHERE CAN YOU GET A DRINK AROUND HERE?” is one of those overheard phrases that stops me in my tracks. I immediately convert from a casual conversational lurker to an avid tip stalker, especially when I’m in a location not known for having a robust drinks scene. Case in point, I perked up hearing those magical words while navigating the packed lobby of a mid-level chain hotel in St. George during a public relations professionals’ conference last fall. An acquaintance in the circle waved me into the conversation with a few journaliststurned-government public information o cers. (An increasingly common career

path resulting in trusted takes on the best watering holes.) A er a couple of evenings of intensive research, here’s our corroborated St. George short list.

BOOK CLUB BISTRO

Make a reservation and prepare to be charmed by Book Club Bistro, a speakeasy tucked in the back of a strip mall boutique. A er checking in at the cash register, the host swings open a oor-to-ceiling bookshelf, allowing access to the diminutive and dark dining area beyond. Cocktails here are creative and presented with theatrical whimsy. e dirty martini is served alongside a vintage perfume atomizer for ultimate DIY briny additions. Order the deviled egg ight for a perfect accompanying bite.

250 Red Cli s Dr., St. George instagram @book.club.bistro

WOOD • ASH • RYE

An established favorite for brunchy beverages or meeting up for drinks and a snack after work, Wood • Ash • Rye hits the spot for elegant sips. Located in the Advenire Hotel, WAR is a known go-to for an excellent global by-the-glass wine list, solid selection of Utah brews and seasonal cocktails. Try the cedar-smoked Old Fashioned variation made with High West rye and Sugarhouse bourbon, or the Dry Spell—a zingy mezcal and citrusforward refresher.

25 W. St. George Blvd., St. George theadvenirehotel.com/wood-ash-rye-restaurant

SPIRITUAL SPEAKEASY

e big sign outside sort of undermines the secrecy of Spiritual Speakeasy’s central location at the intersection of Main Street and St. George Boulevard in Ancestor Square. However, once you’re through the thick velvet curtains, it’s an unexpectedly lush and dramatic space lled with parlour-like seating areas, cozy nooks and an upstairs bar with a DJ or live music on many nights. Known for classic cocktails (I had an excellent o -menu daiquiri), elaborate tiki drinks and a deep selection of top-shelf spirits.

2 W. St. George Blvd., St. George spiritualspeakeasybar.com

SILVER REEF CRAFT AND KITCHEN

They’ve got a beverage hat trick at Silver Reef with in-house beer, Chanela Vineyards wine and their own distilled spirits operation all under one brand. Named after the nearby silver mining ghost town near St. George, Silver Reef has been brewing craft beers since 2018. The bar menu at the eponymous restaurant features their seasonal beers on draft, reasonably priced cocktails ($10 for most) made with their spirits, along with a slew of no-ABV craft mocktails. Pick up a bottle or some cans at the on-site package store on your way out the door.

4391 Enterprise Dr., St. George sgbev.com

FLO AT BLACK DESERT RESORT

It’s not surprising that with Black Desert Resort’s attention to luxury details, excellent beverage options are carefully considered here. At Flo, the resort’s lobby lounge, enjoy what may arguably be the best bar view in southwestern Utah, made even more delightful when sipping a signature blood orange and charcoal Black Desert Margarita. Head to the top floor steakhouse, Basalt, for a solid selection of globally-sourced whiskies and nicely built cocktails like the Basalt Bliss made with añejo tequila, mezcal, ginger-cardamom syrup and a little orange citrusy zing. For a more casual beers-and-burgers vibe, check out the resort’s 20th Hole sports bar.

1500 E. Black Desert Dr., Ivins blackdesertresort.com

Spiritual

Wood • Ash • Rye’s

Twenty Years of Sidewalk Magic

The Bountiful Chalk Art Festival celebrates temporary urban art

BY JAIME WINSTON | PHOTOS COURTESY OF JOY FOUNDATION

MOST DAYS, A VISIT TO BOUNTIFUL’S charming Main Street means shopping the street’s unique boutiques, enjoying a relaxed lunch at a local eatery, or simply taking in the rare small-town vibe so close to Salt Lake.

During four days each summer, however, thousands go for the art.

Magic on the Sidewalk: Bountiful Chalk Art Festival, running Wednesday, June 3, to Saturday, June 6, welcomes artists ages 10 and up to create chalk masterpieces on about 240 squares of Main Street’s sidewalks. Artists are welcome to compete individually, or work as a team to create lifelike portraits, vibrant cartoon characters or eye-popping examples of illusion—all at risk of

dissolution with a single drop of rain, or careless shu ed step. It’s their inherent temporary nature that makes each chalk piece that much more remarkable.

“On Friday and Saturday, at some times, it’s shoulder to shoulder people,” said David Joy, executive director of Joy Foundation, the nonpro t that hosts the festival. “It’s really fun. If you’re a people person, or if you just appreciate art, you’ll love it.”

Along with enjoying the eeting urban masterpieces, attendees can also vote on their favorite works in several categories for an awards ceremony held on Saturday evening. Buskers ll the walkways with music ursday to Saturday, and throughout the festival, families can search

IMAGES, CLOCKWISE FROM TOP LEFT:

and Disney’s staple characters in front of the park’s Haunted Mansion.

While the festival is free for the public to view, Joy Foundation posts QR codes along the way to garner donations to support its community art projects, like the festival, and work with juvenile courts to o er art projects as community service.

for hidden markers or items in a scavenger hunt game, then claim a reward at the event’s main tent.

“You never know what you’re going to get with the art,” David said, though organizers advise artists to keep their work family-friendly and apolitical. Last year’s winning piece in the adults category featured a stained-glass style landscape, other highlights included a pop-art spaceman

Jane Joy, an art instructor who founded the nonpro t, started the festival in 2006 a er seeing the street’s hundreds of sidewalk squares as potential canvases. “Jane, or Mom as I call her, has had a passion for art for as long back as I can remember,” David said. “Seeing the sheer joy that it has brought into her life—and eventually the lives of others while teaching art to youth in custody or hosting a er-school classes at Joy Foundation—you realize what an impact art can have on an individual’s self-worth, con dence and love for life.”

e foundation reserves a handful of public squares for paid, featured artists. Interested participants begin registering in April, and though spots tend to ll quickly, David also invites artists who learn about the festival later to join a rst-come, rst-served waiting list for spots that open up. Registration includes a small fee to cover art supplies and a T-shirt. What impresses him most about the artists? eir tenacity and perseverance.

SO, YOU THINK YOU CAN CHALK?

“We’ve had artists almost complete their art, and then the rain comes and destroys it, and the next day they’re there, and they do it again.”

While the art, by nature, is temporary, the festival itself has become a Bountiful tradition. “It has been amazing every year,” David said. Visit kids ndjoy.org to register or nd more information.

Bountiful Chalk Art Festival participants compete in friendly competition judged by festivalgoers, culminating in an awards ceremony. If you have the skills, here are the contest categories:

• Ages 10–13 individual (1st through 3rd and honorable mentions)

• Ages 14–17 individual (1st through 3rd and honorable mentions)

• Adult individual (1st through 3rd and honorable mentions)

• Youth team ages 10–17 (1st place only and honorable mentions)

• Adult team (1st place only and honorable mentions)

Categories are subject to change based on number of participants.

UTAH’S LARGEST OUTDOOR DINNER PARTY RETURNS

Savor the Summit supports Park City restaurants and treats diners to a unique street-side experience

BY AVREY EVANS

IN 2006, SOME RESTAURANTSAVVY FOLKS came up with the idea to host an exclusive dining event that would help Park City establishments retain revenue during the shoulder season. Surprisingly, it was a hard sell, says Park City Restaurant Association Executive Director Ginger Wicks. Who wants to sit at a communal table with a bunch of strangers, and outside on the streets, of all places?

crediting food as a universal bond that sparks conversation and curiosity.

Unlike other food events, Savor the Summit meets diners where they are at by bringing in restaurants of all cuisines and price points.

Twenty years later, tickets to this exclusive food event sell out in days, attracting nearly 1,600 diners and featuring some of the Park City’s top culinary minds. is summer marks the 20th anniversary, and with it, guests can expect a lively mix of seasonal prix- xe menus, photo-worthy tablescapes and live entertainment.

e restaurants establish the cost (and keep all proceeds), so while some diners wish to splurge on ve-courses at Firewood, others can enjoy a casual meal and lawn games up at Top of Main Brewery. Each restaurant ensures an exclusive menu, and an average of three-courses. is year’s participating restaurants include Le Depot (Salt Lake magazine’s Outstanding Restaurant of 2026), Purple Sage, Bangkok ai on Main, Courchevel Bistro, Shabu, Flanagan’s on Main, Firewood and Eating Establishment.

A staple food event in Utah, Savor the Summit became known for its long communal table lining upper Main Street, where strangers became friends over meals showcasing the best of summertime produce and avors. e layout changed during the pandemic, and the format stuck ever since—allowing each restaurant to maximize space on the streets. e event retains a communal spirit, says Ginger,

An event that historically sells out weeks a er reservations become available, Savor the Summit welcomes those gastronomes who haven’t secured a seat to come up and enjoy the inventive tablescapes, and pay a visit to the many restaurants that aren’t participating in Savor. High West is also hosting a 21+ spirit garden on Heber Ave, where three bands will perform throughout the evening.

To nd all participating restaurants, visit parkcityrestaurants.com. Reservations for Savor the Summit are made through each individual restaurant’s reservation system.

Winning Hand

A dealer’s choice of 10 handheld eats in SLC

BY DARBY DOYLE

SOMETIMES YOU JUST NEED TO GRAB A BITE ON THE RUN. Or more realistically, to accompany an amble. Honestly? It’s probably the lunch we’re scar ng down in the car on the way to something else. Don’t worry, we’ve got you covered for a double handful of globally inspired options.

THE HAND-HELD RULES:

• Drive-thru or walk-up counters only; we don’t have time for table service here.

• No utensils required.

• Juggling sauce or dips can be extra, but not essential to the experience (sorry, birria tacos).

• Le overs are verboten—this is a “trash the napkin and you’re done” situation.

• Locals only, baby.

1. Bodega-style breakfast sandos

Start the day off strong by swooping into Central 9th Market for a classic BEC bodega-style loaded breakfast sandwich. Great gobs of bacon, scrambled eggs and melty cheese. All folded into a huge wedge of their made-fresh fluffy focaccia in place of a standard kaiser roll. Heavenly.

161 W. 900 South, SLC central9th.com

2. Kolaches

This iconic fruit-filled pastry made with yeasted, slightly sweet dough is a Texas Hill Country staple thanks to Czechoslovakian immigrants who settled here in the 1800s. According to CzechTex food experts, savory versions of all kinds are technically called klobasniky

(“little sausage”). Sweet or savory, Hruska’s Kolaches has got a kolache for any hankering. Why not get one of each?

Multiple locations hruskaskolaches.com

3. Gyros

Longstanding Sugar House gem Yanni’s Greek Express is a clear winner for gyro geeks. The generous portion of compressed lamb-beef mix has a mild spice balance, slivered with an optimal juicy-center-to-crisp-edged ratio. Loaded into a fresh grilled pita, it’s got a nice tomato-onion finish. In a city famed for red sauces, theirs is stellar, though I usually get my gyro with white sauce in the summer just to shake things up a bit.

2761 Highland Dr., SLC 801-466-6525

4. Bao (Baozi)

Xiao Bao Bao is cranking out classic Chinese street food made with love and served with a smile. The pork and cabbage steamed bao are flavor-packed bundles of pure delight, and the chicken curry bao defines comfort food. Or, you can go with brilliant cultural mashups like an empanada bao or a sweet chocolate bao stuffed with strawberry cream. The packaging is absolutely adorable, to boot.

Two locations in SLC: 216 E. 500 South and 416 E. 900 South, SLC xiaobaobaoslc.com

WHERE TO EAT

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

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.

Bohemian Brewery–94 E. 7200 South., Midvale. bohemianbrewery.com Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.

DIN I NG AWARD

2026

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 Publick House–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 communityminded sensibility.

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 fine.

Café Trio–680 S. 900 East, SLC. triodiningslc.com Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.

ARLO

When Chef Milo Carrier stares at a blank page, willing a seasonal menu into being, a sea of ingredients and traditions swim in his mind. From this chaos, he creates order

- JEREMY PUGH

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.

Carmine’s Italian Restaurant–2477 Fort Union Blvd., SLC. carmines.restaurant Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.

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, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself.

Caffe d’Bolla–299 S. Main St., SLC. caffedbolla.com John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker.

DIN I NG AWARD

2026

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.”

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.

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.

Chile Tepin–307 W. 200 South, SLC. chile-tepin. 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.

5. Stromboli

You might consider stromboli as a kind of ancestral hot pocket, scorched palate potential at maximum level and all. Marcato Kitchen’s meatball stromboli (either all beef or vegetarian eggplant) are a solid iteration of the Italian-American Philly staple, with a crispy, pizza-like dough encasement. Oozing sauce and a big cheese pull of mozzarella-pecorino, they’re served at the same median temperature as lava.

545 W. 700 South, SLC (inside Woodbine Food Hall) marcatokitchen.com

6. Hot chicken fix

Pretty Bird Chicken’s crispy tender roll is perfect for satisfying a Nashville hot chicken craving when you have long, fancy sleeves that would be destroyed by the delicious monster that is the full, double-fisted Pretty Bird sando experience. Regardless of sartorial choices, I absolutely take the implied dare of “hot behind” spice level every time.

Multiple locations prettybirdchicken.com

Stromboli’s provenance dates back to 1944 Philadelphia.

7. Fish tacos

According to the late great famed food critic Jonathan Gold, “A perfect taco is a gift to the universe.” Lone Star Taqueria has, arguably, the best fish tacos in the valley (if not the cosmos), made fresh with whatever fish they’re finding at its best day-to-day. This is also an outside-the-215 standard for massive burritos, as attested by the drivethru line blocking a lane of Ft. Union Boulevard most evenings.

2265 E. Ft. Union Blvd., Cottonwood Heights lstaq.com

8. A classic Utah pastrami burger

Crown Burger vs. Astro Burgers vs. Apollo Burger vs. Olympus Burger? Or, any one of the city’s stellar independent burger joints serving up this Beehive State culinary legend as championed by Utah’s vibrant Greek community and generations of their progeny. One thing they all have in common: A mandatory pastrami addition topping a chargrilled burger patty, served up with proprietary pride. There is no loser in this battle.

2026

DIN I NG AWARD

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 put Copper Common over the top.

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.

Cupla Coffee–77 W. 200 South, SLC; 1476 Newpark Blvd., Park City. cuplacoffee.com The menu at Cupla reflects the owners’ lifestyle of a low-carb and low-sugar diet, without sacrificing taste for health. They roast their own coffee beans, rotated seasonally.

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–2795 S. 2300 East, SLC. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

FAV Bistro–1984 E. Murray Holladay Rd., Holladay. bestthaifoodinutah.com Cross-cultural food with a menu of fusion dishes based on Thai flavors.

Feldman’s Deli–2005 E. 2700 South, SLC. feldmansdeli.com Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.

2026

DIN I NG AWARD

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 clasic and experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marow Tartare is a must.

26 NG RD 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.

vibe comes from the heritage of owner sandwiches,

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.

DIN I NG AWARD

2026

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.

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.

2026

DIN I NG AWARD 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.

2026

DIN I NG AWARD Himalayan Kitchen–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.

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.

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

ON THE TABLE DINING

Deadpan’s hot chopped cheese pays homage to NYC bodega culture.

9. Chopped cheese

Deadpan Sandwich’s chopped cheese sandwich is a literal hot mess—of deliciousness. Merguez, onion, tomato, American cheese for maximum meltiness, bread and butter pickles, shredded lettuce, a smear of dijonnaise. They wrap that hoagie up tight for optimal flavor compaction and easy portability.

545 W. 700 South, SLC (inside Woodbine Food Hall) deadpansandwich.com

10. Arepas and empanadas

Venezuelans have street food figured out. For an exemplary handheld eats situation, count on Arempas to deliver the goods. Their arepas are stuffed to overflowing; fluffy corn cakes filled with spiced meat, cheese, vegetarian options and other fried or fresh additions. Generous corn-flour based fried empanadas come with all the filing options, too. Freshly made daily and open until 11 p.m. for night owls.

350 S. State St., SLC arempas.com

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 a better 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.

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.

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.

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.

Monsieur Crêpes–1617 S. 900 East, SLC. monsieurcrepesut.us This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet— whipped cream, fruit, chocolate—fillings. The charming cafe comes with a very pretty patio.

2026

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

Mrs. Backer’s Pastry Shop–

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.

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.

Old Cuss Cafe–325 W. Pierpont Ave, SLC. 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 chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

2026

DIN I NG AWARD

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.

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 American-style butter cream icing, fill this old-fashioned shop.

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.

BY DARBY DOYLE

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.

DIN I NG AWARD

2026

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.

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.

2026

DIN I NG AWARD 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.

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.

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.

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. 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.”

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.

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 buttersizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.

Restaurant Highlight

Harbor Seafood & Steak Co.

BY DARBY DOYLE | PHOTOS BY ADAM FINKLE

GOOD FOOD IS VERY OFTEN, even most o en, simple food,” wrote Anthony Bourdain, praising the “nowhere to hide” con dence of preparing excellent ingredients with respect.

At Harbor Seafood & Steak Co., owner/operator Randall Curtis and his team have had this sentiment of simplicity dialed in for over a decade. “We’re here to give people their seafood x,” said Curtis of the concept origin story, adding that great steaks and crushable cocktails ll the trinity of their popularity. I’d add that their superb service rounds out the exceptional experience all around.

When Curtis purchased what was then Rino’s Italian restaurant in 2014, naysayers warned him that the neighborhood locals wouldn’t be willing to pay for seafood’s notoriously pricey margins. But therein lies the secret of Harbor’s success. ere’s a reliable restraint to this steakhousestyle menu that keeps customers coming back.

“We only bring in two cuts of the absolute freshest sh. It varies by season—usually some kind of white sh, salmon or tuna—so we focus on that day-to-day,” said Curtis. e scallops are dependably superlative here, plump and seared to perfection.

Harbor’s surf & turf options range from seared wild Maine scallops and Canadian red crab to wagyu filet mignon and hanger steak.

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.”

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.

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.

Siragusa’s Taste of Italy–4115 Redwood Rd., Taylorsville. siragusas.com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

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. But 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.

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-toorder sashimi and rolls.

VENETO

The pasta is made in-house, the ingredients are nothing less than the best, and the menu ebbs and flows nightly rather than seasonally. This is the special occasion place.

—LYDIA MARTINEZ

Tosh’s Ramen–1465 S. State St., SLC. 1963 E., Murray Holladay Rd., Holladay Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodleladen broths have a deservedly devoted following— meaning, go early. Now with a second location.

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

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.

DIN I NG AWARD

2026

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.

DIN I NG AWARD

2026

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.

Wildwood Restaurant–

564 E. 3rd Ave., SLC. wildwoodslc.com. Wildwood is a sure thing on any given night and those of you who can remember Chef Ritchey’s early days at Pago will see some of that heritage on the menu, including those beautiful little pillows of golden potatoes topped with a decadent clutch of sturgeon roe.

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.’

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.

ey source only a few select Colorado Wagyu and USDA Prime beef cuts at any time, which can be ordered with surf accompaniments like lobster tail or a rotating selection of at-its-best crab. Starters shine here, such as comforting seafood chowder and crab-stu ed squash blossoms (two dishes that together make a meal, in my book). ere’s a terri c burger, and customer favorite decadent seafood pasta. And the lush patio garden is more than decorative, growing herbs, tomatoes and vegetables harvested at the peak of freshness for the seasonally changing sides.

WHEN YOU GO

HARBOR SEAFOOD & STEAK CO. 2302 E. Parleys Way, SLC harborslc.com

“Less is really more,” a rms Curtis of their minimalist approach. “ e product is more consistent when you have a smaller menu.” Great ingredients, executed awlessly. Simple measures that go a long way.

PARK CITY & THE WASATCH BACK

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.

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.

The Blue Boar Inn–1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

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.

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.

Edge Steakhouse–3000 Canyon Resort Dr., Park City. westgateresorts.com This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

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.

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.

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.

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.

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.

2026

DIN I NG AWARD 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.

Mariposa at Deer Valley–7600 Royal St., Park City. deervalley.com. (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

2026

DIN I NG AWARD 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.

Red Rock Junction

–1640 W. Redstone Center Dr., Ste. 105, Park City. redrockbrewing.com. The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

2026 DIN I NG AWARD 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.

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.

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 vegan-friendly grilled cauliflower steak with herb-chili pesto.

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 housebrewed root beer as alcoholic suds, but the generally hefty food suits either.

Caffe Ibis – 52 Federal Ave., Logan. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

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.

— LYDIA MARTINEZ

Le Depot

The grand seafood tower is a showstopper with a rotating cast of seafood, including both East Coast and West Coast oysters, lobster tail, shrimp, sea bream ceviche and scallops.

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.

Prairie Schooner–445 Park Blvd., Ogden. prairieschoonerrestaurant.com. Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it.

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.

Slackwater Pizza–209 24th St., Ogden. slackwaterpizzeria.com The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer.

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.

Tupelo

Before he was a Che f, Matt learned to appreciate great food and great ingredients in his mother’s kitchen. A riff on mom’s biscuit recipe is on the menu today at Tupelo

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 topnotch 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.

Union Grill–315 24th St., Ogden. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

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.

Bombay House–463 N. University Ave., Provo; 7726 Campus View Dr., West Jordan; 2731 E. Parley’s Way, SLC. bombayhouse.com Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

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.

Communal–102 N. University Ave., Provo. communalrestaurant.com Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.

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 Rober 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.

Màstra Italian Bakery and Bistro–476 N. 900 West, Ste. D, American Fork. mastraorders.com Màstra is owned by a bornand-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

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.

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.

King’s Landing–1515 Zion Park Blvd., Ste. 50-A, Springdale. klbzion.com In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

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.

2026

DIN I NG AWARD

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.

BASALT

I love seeing lamb on a menu, and this one was expertly cooked and sauced with classic cherry demi-glwace.

—DARBY DOYLE

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.

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.

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.

Rib & Chop House–1676 S. Convention Center Dr., St. George. ribandchophouse.com/st-georgeutah Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.

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.

DIN I NG AWARD

2026

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.

Il Posto Rosso at the Radcliffe Moab–477 S. Main St., Moab. radcliffemoab.com/ dining Il Posto Rosso has a modern, Mediterraneaninspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.

Pica Rica Americana BBQ 25 N. Main St., St. George picaricabbq.com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsas and street corn.

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.

Red Rock Grill at Zion Lodge–Zion National Park. zionlodge.com Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

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.

Sunglow Family Restaurant–91 E. Main St., Bicknell This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George. sakuraut.com The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.

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.

Vermillion 45–210 S. 100 East, Kanab. vermillion45.com Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.

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.

Wood•Ash•Rye–25 W. St. George Blvd., St George. theadvenirehotel.com/wood-ash-ryerestaurant Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-of-a-kind recipes that rotate with every season.

Xetava Gardens Café – 815 Coyote Gulch Court, Ivins. xetava.com Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta.

Be Social

Salt Lake Magazine 2026 Dining Awards

Feb. 23, 2026 • This is the Place Heritage Park, SLC

by Morgan Powell and Adam Finkle

Salt Lake magazine held its 2026 Dining Awards at This is the Place Heritage Park in Salt Lake City on Feb. 23, 2026. The event, sponsored by Sysco and Swire Coca-Cola, honored restaurants and food service professionals for their contributions to Utah’s food and dining culture. Twenty ‘Best Restaurants’ were selected this year, along with five new ‘Restaurants to Watch.’ Some of the evening’s highlights included the Golden Spoon For Hospitality Award given to Chef Nick Zocco from Urban Hill and his team, the Big Cheese Award presented to Caputo’s and the Outstanding Restaurant of the Year to Le Depot.

ABOVE: Doug Thompson, Amanda Plummer, Alex Slater, Tracey Thompson, Emily Cook, Julia Dehring and Amanda Hickey of Vine Lore, awarded the Spirit Award

100 Years of Salt Lake City

Captured by one family of photographers

BY AVREY EVANS

IN 1890, A PENNSYLVANIAN

MAN NAMED James William Shipler set up a photography studio in Salt Lake City As one of the only non-Mormon photographers in Utah at the time, Shipler was able to carve out a niche with both gentile and LDS business owners by documenting new developments, business openings and commercial events. “Back then, you didn’t open a business without a photographer to record the event.” Deseret News’ Susan Lyman reported in 1988. “If you lived in Salt Lake City, the photographer you hired was undoubtedly named Shipler.” James’ unpaid creative pursuits led him to capture ordinary daily life in Salt Lake

Back then, you didn’t open a business without a photographer to record the event...If you lived in Salt Lake City, the photographer you hired was undoubtedly named Shipler.

as well; some of his early work documents the construction of St. Mary’s Cathedral in 1904, the rst years of University of Utah and the primitive stages of West Temple in 1903. e business was passed down through three generations of Shiplers, including son Harry Shipler who took an interest in photojournalism and became one of the rst newspaper photographers in the West. Between 1890 to 1980, the Shipler line captured an estimated 100,000 crisp, clean images documenting the cultural and architectural growth in Utah. e Utah State Historical Society maintains a digitized Shipler Commercial Photographers Collection on their website. history.utah.gov

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 opened in fall 2025; 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 SHOPS AND RESTAURANTS