MAGAZINE OF THE MOUNTAINWEST
SALTLAKEMAGAZINE.COM
TALE OF THE
WELL, KISS MY SHRIMP & GRITS—
REGIONAL FOOD IN UTAH
SLUMDOG STUDENT
REPORT: UTAH SCHOOLS
THE TROUBLE WITH UTAH EDUCATION
E Z E E R F T O D N'
32 SURVIVAL TIPS WHEN IT’S BELOW 32° Our survival expert Christian Schauf
SCREENINGS IN PARK CITY SALT LAKE CITY & SUNDANCE MOUNTAIN RESORT
GET TICKETS AT SUNDANCE.ORG/TICKETS #SUNDANCE
SUNDANCE.ORG/TICKETS
Sundance Institute is a nonprofit organization. We are grateful to Salt Lake magazine for their generous support of our mission.
contents
JA N/FEB 2020 FEATURES
56 UNITED TASTES OF UTAH
BY MARY BROWN MALOUF
From Alabama to Wyoming, we love’em all. Find out how our state represents foods from each of them in a very Utah way.
64 HOW TO SURVIVE: 32 TIPS -32°
B Y S A LT L A K E M AG A Z I N E S TA F F
If you get caught in a snowstorm without what you need, things can get deadly. These 32 tips may help. Stay warm; don’t die.
74 EDUCATION: DEAD LAST
BY MARY BROWN MALOUF PHOTO ADAM FINKLE
“Education is the passport to the future” apparently. Has Utah received the message? Our guess is no.
on the cover PHOTO BY ADAM FINKLE
Things are not as they appear. Our -32° climate expert, Christian Schauf wasn’t cold at all during this photo shoot.
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contents 43
17 the hive
The eyes have it this season, as well as wearing the right gloves and pairing the perfect socks with those darling booties. Fencing is making a big comeback. Keep warm on the slopes with the latest high-tech gadgets.
34 state wide
47 park city
It’s Sundance, here are seven ways to survive it. Locals can navigate the crowds with the PC late night restaurant flow chart. And, the rent is too damn high—duh. BY TONY GILL
83 a&e
Winner of the 2012 Pulitzer Prize for Music, Silent Night comes to the Utah Opera.
With a little help from his friends, Salman Sayyed has made it from Mumbai street kid to Westminster business student.
BY JEN HILL
Eclectic folk singer Josaleigh Pollett finds her new voice.
BY MARCIE YOUNG CANCIO
37 worth a trip
BY JOSH PETERSEN
the social
All Aboard! As the Rocky Mountaineer train moves eastward along the Canadian Pacific Railway.
91
BY CHRISTIANA LILLY
95 on the table
43 outdoors
Ski lifts are common, but not always a necessity. Discover as we reveal novel and fun ways of getting up the hill. BY TONY GILL
All the deets on SLmag’s annual Farm-to-Glass Cocktail Contest.
News from the ‘Bird, about the new Italian, Venezuelan food. Plus all the good restaurants. BY MARY BROWN MALOUF
126 bar fly
Our take on two new venues at the Gateway: Punch Bowl Social and Bar Fly. BY MARY BROWN MALOUF
128 my turn
Saying “I love you” is so much better when it’s spelled out. BY JOHN SHUFF
126
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volume 31 number 1 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-5535363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2019, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.
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the
hive PEOPLE | TRENDS | TALK
Teacher Spotlight . . . . . 18 Beauty . . . . . . . . . . . . . 20 Fashion: Gloves . . . . . . 22 Sports . . . . . . . . . . . . . 24 Style: Shoes & Socks . . 26 Good Eats: Poutine . . . 28 Home . . . . . . . . . . . . . . 30 Warm-Up Gear . . . . . . 32
Alpine Ambrosia
PHOTO COURTESY DEER VALLEY RESORT
Raclette at Deer Valley Fireside Dining
C For more about raclette and places to eat it, go to saltlakemagazine.com
heese melting slowly from the heat of a fire is one of the most comforting and enticing—you can call it sexy— foods humans have ever come up with. Although probably we came up with it by accident. A semi-hard, high-pastured cow’s milk cheese, raclette (the name means “scrape”) is actually delicious served room temperature, but when you’ve scraped off the fire-facing melted surface and paired it with new potatoes, bread, cornichons, charcuterie and wine—it’s sublime.
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adven ture TRAVEL | OUTDOORS
PHOTO COURTESY HUMAN-POWERED BACKCOUNTRY TOURS
Train Ride in the Rockies.... 38 Lifts: Going Up.................. 43
Climb after the Prime with Alex Leblanc, Ogden UT
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worth a trip The Rocky Mountaineer train curves along Stoney Creek in British Columbia.
Rattle & Roll Explore the wildlife and snowy peaks of the CANADIAN ROCKIES from the vantage of a luxury train. BY CHRISTIANA LILLY
“Bear on the left!” a spotter calls out. The guests aboard the train scramble to the left, their eyes to the glass and cameras and cell phones in hand. Those down below on the landing between passenger cars stick their heads out, the wind whipping through their hair as they look for the elusive beast. “There he is!” It’s a black bear, sunning himself where the forest meets the railroad tracks, either unaware or uncaring of the 83-ton train passing him. We add him to our list: bighorn sheep, elk, eagles, osprey, and I’m certain I spotted a female moose meandering along the trees. They’re all breathtaking sights for the passengers aboard the Rocky Mountaineer train, moving eastward 35 miles per hour along the Canadian Pacific Railway. The railways cut through mountain and cross over rivers on the train’s First Passage to the West route, a journey from bustling
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Vancouver to Kamloops, then finally Banff and Lake Louise. You’ve probably seen the world by plane, by car. But what about a good old-fashioned iron horse?
PHOTOS COURTESY OF ROCKY MOUNTAINEER
ALL ABOARD Our adventure begins in the luxe Fairmont Vancouver, just steps away from the Vancouver Art Gallery and an easy walk to the waterfront. With an early train departure, we’re greeted at the Rocky Mountaineer station with coffee and a live pianist. As staff, dressed in navy blue vests and slacks, gently ushers us toward the train to board, a bagpiper sends us off into the wilderness. The first floor is the dining room, where guests take turns indulging in cuisine that Chef Jean Pierre Guerin calls “elevated comfort food” for breakfast and lunch. Until your seating, have no fear: Servers load your tray with drinks, pastries and fruit. But we’re not here for the food. We’re here for the views. On the Gold Leaf cars, riders have a 180-degree dome window overhead, where tree branches caress the glass like wayward curtains. The mountains crash into the clouds, sprinkled with trees and sugary snow. We pass logging towns, cross the Fraser River, spy strawberries, corn and blackberry bushes thriving in the meadows. Standing in the open-air landing between cars, you can smell the earthy underforest, green leaves still drenched in morning dew, the thick wall of
A guide tells guests about the mountain range before them.
ponderosa pines. I can’t say how the sun and the wind have a smell, but from that landing, you could breathe it in. The white heads of osprey and eagles dot the sky, decorating their treetop nests with orange fishing nets. You can spot the emerald flashes of ducks swimming. On the river, the beavers are the engineers, jamming up the waterways with their logs. We pass a bighorn sheep, nature’s Spider-Man, as it looks down at us while clinging precariously to the sides of jagged rock. Each time, spotters call out their discoveries. “It’s a fun job,” Train Manager Peter Masejo tells me. “Every trip is so different...even a week ago it wasn’t as green, and the river is lower.” With our feet propped up, watching Canada pass, one of the last sights before we arrive in Kamloops is the eerie Tranquille Sanatorium. It was originally built in 1907 to treat patients with tuberculosis, then converted into an “insane asylum” in 1959. It’s no wonder that this secluded white building, paint peeling, is rumored to be haunted.
KAMLOOPS Our first overnight stop is the “cow town” of Kamloops. Three men on horseback greet the Rocky Mountaineer into the station, waving and tipping their cowboy hats. Chef Guerin invites our group to join him for dinner in town. I ask him, “Is it hard to cook on a train, with the cars rocking back and forth without mercy?” Non. A former airline chef aboard first-class flights, he says you can do so much more on a train. “You can’t sauté and flambé in the air,” he explains. A glass of red wine in hand, Guerin tells us about the ranch he owns an hour outside of town. He’s seen Kamloops, where the Canadian Pacific and Canadian National railways meet, grow from a supply town into a city of 90,000 people. At this busy hub—the city’s name is derived from the Shuswap First Nation word for “meeting of the waters”—people are on their way east to Banff or Jasper, or to the big city of Vancouver. As indicated by the restaurants, there’s a large Japanese population in town—
WHERE TO STAY FAIRMONT HOTEL VANCOUVER 900 W. Georgia St., Vancouver 604/684-3131, fairmont. com/hotel-vancouver SANDMAN SIGNATURE KAMLOOPS HOTEL 225 Lorne St., Kamloops 250/377 7263, sandmanhotels.com MOOSE HOTEL & SUITES 345 Banff Ave., Banff 866/379-0021, moosehotelandsuites.com
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Restaurant chains have not yet obliterated regional cuisine—every state in the country still prides itself on certain foods that define its culture. Our super-mobile society means we have a lot of displaced people craving a taste of home, so regional food has spread across the nation. Here we take a look—a taste, really—of some foods that used to be far away and are now right here in Utah. Of course, we took a little license where we had to. Find Utah versions of more state foods at saltlakemagazine.com.
BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE
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TENNESSEE Pretty Bird’s Fried Chicken Sandwich
IDAHO Chedda Burger’s Chedda Tots
TEXAS Liberty Tap House’s Elk & Pork Chili
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58 NEW HAMPSHIRE
Tater Tots were invented by potato farmers Nephi and Golden Griggs at the Ore-Ida labs in 1954 as a way to use the scraps left over from making French fries. The machine that cut the potatoes into uniform sticks also produced irregular scraps. For years, the scraps were fed to livestock, until the Griggs’ machine was invented to produce the tot. Most tots still come frozen from Ore-Ida but at least one place in Salt Lake makes their own: Chedda-Burger. And they’re excellent. The Gateway, 190 S. 400 West, SLC & 1314 Foothill Dr., SLC.
TENNESSEE
The origin of Nashville’s famous hot chicken sandwich is debated, well, hotly—it’s a tug-of-war like the one between Geno and Pat (see our Philly steak debate at saltlakemagazine.com). Whether you’re a Hattie-B’s loyalist or regard Prince’s as the King of Hot chicken, the sandos are similar— chicken fried in a very (very) spicy batter, served on a bun with pickles, slaw and sauce. In Salt Lake City, former fine dining star Viet Pham worked years to perfect his version at Pretty Bird and the lines attest to its popularity. 146 Regent St., SLC.
TEXAS
Texas is famous for chili, barbecue and Tex-Mex, none of which are reproducible outside the state’s wide borders. Texans love to talk, by which we mean argue, about chili ad nauseam. To get a taste of the controversy, read Bowl of Red. The main feature of Texas chili is the absence of beans and the best approximation we’ve had here is the elk and pork chili at Liberty Tap House. 850 E. 900 South, SLC, 801-441-2845
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MAINE
The great State O’ Maine has always been famous for lobstah rolls—vertically split and toasted buttered rolls crammed with fresh lobster meat. Three years ago, Lorin and Ben Smaha opened Freshies, flying in the ornery crustaceans and bringing lobster rolls to Utah. Now Freshies has a location in Salt Lake City as well and, by the way, in 2017 Freshies was voted “World’s Best Lobster Roll” in the Down East Lobster Roll Festival competition in Portland, Maine. Just sayin’. 356 E. 900 South, SLC, 801-829-1032
ALABAMA
Alabama food is southern food so frankly, we’re picking from a Dixie grab-bag and saying fried green tomatoes are Alabaman. (Please correct us if we’re wrong.) The trick to fried green tomatoes is the cornmeal in the crust—that’s what gives them the crunch that makes the dish worth it. Here in Salt Lake City, Tradition’s tomatoes travel outside the South with a chili jam, chipotle aioli and cilantro and a crunch that’s as loud as the best we’ve had. 501 E 900 South, SLC, 385-202-7167
WISCONSIN
They’re supposed to squeak—it’s an indication of freshness. Cheese curds, the bits of cheese that form from the curdled milk, before they’re pressed into a wheel, are a favorite snack in the dairy state, where once upon a time margarine was more expensive than butter. And it’s a fave here in Utah, too, a road food staple. Heber Valley’s curds come from the cows grazing around the dairy. The squeakiest. And they come infused with seasonings like garlic and hot pepper. 920 River Road, Heber, 435-654-0291
PHOTO CREDIT TK
IDAHO
Apple cider is New Hampshire’s official state beverage as of 2010. The state has dozens of cideries. Utah only has one, but Mountain West Cider is taking up more and more shelf space and the cidery itself is a treasured spot to sit and sip. Live free or die. 425 N. 400 West, SLC, 801-935-4147
59
ALABAMA Tradition’s Fried Green Tomatoes
WISCONSIN Heber Valley Artisan Cheese’s Cheese Curds
NEW HAMPSHIRE Mountain West Cider
PHOTO CREDIT TK
MAINE Freshie’s Lobster Roll
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Owner of Uncharted Supply Co., he’s our cold survival expert, Christian Schauf and yes, his dog, Barron loves to wear snow goggles.
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Freezing to Death. How not to. Dek: Baby, it’s cold outside.
Dek TK EMPHASIS TKTK. BY AUTHOR
PHOTO CREDIT TK
BABY IT’S Cold OUTSIDE By Salt Lake magazine staff Photos by Adam Finkle Illustrations by Scott Peterson
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F
IRST YOU LOSE the
feeling in your fingers and toes—your hear t can’t be bothered to send blood to those tiny capillar ies . Breathing faster ; your blood pressure goes up and then you star t shiver ing—your body ’s effor t to war m itself by contracting your muscles . Your skin gets whiter as the blood is diver ted to your v ital organs . You need to pee, because your metabolism is going faster. Hard to make simple motions , soon you won’t be able to move at all. A s your core temperature drops , your brain stops functioning well—you get confused . You’ve probably developed frostbite, but you can’t feel your fingers or toes , so you have to look at them to tell if they ’ve tur ned blue or black . A s your respiration and hear t rate slow, amnesia ensues along w ith hallucinations . You feel deceptively war m , so in your demented state you may take all your clothes off. A s a last ditch effor t, you may dig a bur row in the snow or curl up in a small space before you lose consciousness . Your organs star t to fail. Then you die. The Centers for Disease Control and Prevention (CDC) reported 17,000 hypothermia-related deaths in the US between 1999 to 2011. Approximately 2/3 are male and nearly half of those are elderly. Utah, with its sudden temperature drops, vast wilderness areas and sadly considerable homeless population, can be dangerous come winter. Here we look at 32 ways to keep yourself warm. And safe.
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Nº
01
Be PREPARED
Christian Schauf, founder, owner of Uncharted Supply Company (started with Shark Tank support) and our cover guy, thinks about freezing to death a lot. One winter, he was driving through Colorado in the middle of a blizzard and saw dozens of hapless motorists stranded on the side of the highway, hunkering down for a long, cold, possibly fatal night, and was surprised by how many panicked, lacking basic sur vival skills or equipment. He developed a 72-hour prep kit for motorists to keep in their car for cold emergencies. In March 2019, Michelle Richan sur vived being stranded in snow in rural Utah because she was prepared with a week ’s worth of food stored in her car.
Nº
02
Stay DRY
Nº
05
Todd Miner, who teaches wilderness medicine at the University of Colorado, says to look out for “the umbles”— fumbling, mumbling, stumbling, and grumbling. These are signs of an altered mental status, says Miner, and should be taken ver y seriously. But let’s not let things get that far.
Get out of wet clothes as soon as possible—and sweating counts. Keep an extra puffy coat in the car.
Nº
Beware “umbles.”
Nº
03
TO BUILD A FIRE
MULTI-TOOL
with wet wood and no lighter. Hey, you can Google instructions.
Always have on hand a Leatherman a Swiss Army knife or any multi-tool gadget that includes multiple tools for cutting.
04
But DO CARRY
A LIGHTER
Seriously, while learning the mountain man skill of building a fire without the convenience of a Zippo is a good idea, having a couple of Bics in your kit is a better one.
06
Learn HOW
Carry A
Nº
67
Nº
07
Keep GARBAGE
BAGS HANDY
Nº
08
Keep a couple garbage bags in your car or backpack. These can ser ve as rudimentar y rain gear. Keeping dr y is key.
Make SNOWSHOES
OUT OF CAR SEATS
For real. In Januar y of 2008, Thomas Garner and his wife Tamitha were photographing wild horses west of Cedar City when they got stuck in the snow. They waited in their car nine days, hoping they ’d be found. But they didn’t panic. The Garners decided they had to walk out and cut up their car seat cushions to make rudimentar y snowshoes. They walked two days and nights, lighting fires with carburetor cleaner to stay warm at night, before finally reaching a road and flagging down a motorist.
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THE
s C B A OF EDUCATION IN UTAH
How are Utah schools faring in the constantly changing world of modern education? This new world includes school violence, more pupils than most other states (we still have the largest households in the country), multicultural classrooms and very little money. BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE
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I
n the olden day s, dads went to work, moms sta home and the te ye d acher r uled the c la s sroom. Most pu pils in a class h ad the same sk in color and liv same socio-eco ed in the nomic world: T h e y went to neighbo schools. Now, m rhood om and dad bo th h a v e to work. Now, kids, poor kids rich and kids of eve r y color and cu one classroom. lture are in Now, teachers h ave to deal w ith dia, the possibil social meit y of v iolence, h u ngr y children, in bully ing, differe creased nt learning style s a n d , always, low pa have more choic y. We es than ever ab out how to educ Only one thing ate our kids. stays the same in U ta h schools: Whe comes to mone n it y, we’re dead la st in spending. We asked adm inistrators, teac hers, principals dents in public and stu, private and ch a r te r schools about lems and possib the proble solutions to th e p ro blems in Utah e tion. This is wh at they said. ducaAs the teachers say, compare an d contrast.
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Middle School...
Makes a Difference Our singular focus on the K-8 years defines a lifetime of success - academically, ethically, and socially. We invite you to visit our School to learn how a McGillis education is the beginning of your child’s love of learning. Prospective Parent Visits: • Tuesday, January 14, 9:00 AM • Wednesday, February 12, 9:00 AM (Grades 5-8) Call today or schedule your visit: www.mcgillisschool.org/admissions or 801.583.0094.
McGillis different
a&e ARTS | ENTERTAINMENT
Tragedy becomes Treasure
Small Lake City . . . . . . 84 Silent Night, opera . . . . 86 On Our Radar . . . . . . . . 87
PHOTO COURTESY OF THE LEONARDO
THE ERUPTION OF Vesuvius in 79 AD was a catastrophic tragedy that became an archaeological treasure. Because the destruction happened instantaneously, the citizens of nearby Pompeii were petrified in the middle of their daily lives. Because the eruption buried the city in ash, people and objects were preserved, giving modern historians detailed information about ancient civilization. Artifacts from Pompeii, as well as 4D recreations of its destruction, are the focus of an extensive exhibit at The Leonardo through May 3. 801-5319800, TheLeonardo.org
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a&e
EC SMALL LAK
IT Y
CONCERTS LOC A L
M U S IC
Sceneless in Seattle? After growing up in Ogden, Pollett moved to Washington to jump-start her music career. Now, she’s back in her home state, and she draws inspiration from Salt Lake’s tight-knit music scene. Pollett said it could be hard to find a place in Seattle’s enormous music community, but here, everyone supports everyone. She counts friends in all sorts of circles, from hardcore to electronic. “I don’t think I would be doing my music the same way without having such a good community here,” she said.
saltlakemagazine.com/small-lake
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Music in Her Blood
Eclectic folk singer JOSALEIGH POLLETT finds her new voice BY JOSH PETERSEN
PHOTO NATALIE SIMPSON
F
or Salt Lake-based musician Josaleigh Pollett, music has always been a family affair. Her father grew up teaching music lessons in Ogden, and if his student didn’t show up, Josaleigh would receive an impromptu training session. She started with the drums, then moved to the stand-up bass and finally settled on the guitar. “It doesn’t even feel like I have a choice,” Pollet said. “It’s just part of my personality now.” Of course, Pollett was listening to all kinds of music from an early age. She got Frank Zappa from her dad, Joni Mitchell from her mom and The Beatles and Led Zeppelin from both. Soon, she developed her own taste. “Because I’m a ‘90s baby, I also grew up on Alanis Morisette and Nirvana.” All of these influences show up in Pollett’s Americana-inflected folk music, which pairs her warm, raspy voice with simple, gorgeous
melodies, and her acoustic guitar with occasional flourishes of strings and banjo. Pollett usually writes her lyrics first, and it shows — her songwriting, which tends to tell melancholy stories of love and heartbreak, is the star of the show. Now, Pollett is working on her next album No Woman Is the Sea, set to be released in early 2020. The new music is a departure from her previous projects, as this is her first album written with a full band in mind. Working with local musician Jordan Walko, Pollett is opening her intimate music to new genre influences —like indie rock —and instrumentation—like string quartets and synthesizers. Though she cautions her new material will be “really different than a lot of stuff I have out on the internet right now,” she hopes to satisfy old fans and win new converts. “It’s the most ambitious I’ve ever been about my music,” she said.
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ON THE
table FOOD | DINING
Vegan Delight . . . . . . 100 Osteria Amore . . . . . . 102 Seventy One . . . . . . . 104
THE WAY WE WERE
Old, Old School
The Blue Boar Inn takes tradition seriously
PHOTO COURTESY BLUE BOAR INN
BY JEREMY PUGH
T
he term “throwback” gets thrown around a lot these days. Thing is, anything from has recent as the 1980s could be considered throwback here in the year 2020. Thus Midway’s The Blue Boar Inn is a way back throwback—steadfastly sticking to its guns, well, actually, crossbows, as a traditional inn and restaurant in the style of a European hunting lodge circa 1300. Longtime Chef Eric May talks about the Inn’s authenticity and how he keeps the menu relevant and traditional at the same time. >>
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GUIDE LEGEND E
State Liquor License
SALT LAKE CITY & THE WASATCH FRONT
G
Handicap Accessible
L
Inexpensive, under
$10
M
Moderate, $10–25
N
Expensive, $26–50
O ININ
G
D
Very Expensive, $50+
2A 019 D WAR
HAofLL
Bambara Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-3635454. bambara-slc.com EGLLL–MLL
Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. grandamerica.com EGN
Dining Award Hall Of Fame Winner
Quintessential Utah
ININ
G
D
FA M E
2A 019 D
HSL The initials stand for “Han-
dle 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 “caWAR
sual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com EGLLL–MLL
La Caille 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. 9565 Wasatch Blvd., Sandy, 801-942-1751. lacaille.com EGMM
HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque restau-
rant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com EGN–O
Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines
Listings
20
by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. pagoslc.com EGM–N
Pallet This low-profile warehouse-chic bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. eatpallet.com EGM
Provisions With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-4104046. slcprovisions.com EGM–N ININ
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2019 Salt Lake magazine Dining Award Winner
AMERICAN FINE DINING
JAN/ FEB
D
A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
Table X A trio of chefs collabo-
2A 019 D
rate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-5283712. tablexrestaurant.com EGM–N WAR
This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 2 0
The place to stage your next dramatic conversation, meaningful occasion, interesting situation, or wild celebration.
Post Office Place
16 W MARKET ST. • 385.202.7500 FOOD • JAPANESE WHISKY • COCKTAILS
WHERE CULTURES COLLIDE TAKASHI
18 W MARKET ST. • 801.519.9595 LUNCH • DINNER • COCKTAILS
Serving contemporary Japanese cuisine, Takashi rocks and Takashi rolls. Gift certificates available.
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bar
21 & OVER BARS
FLY
Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)
LIBATIONS | BARS
All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
Something for everyone PUNCHBOWL SOCIAL CLUB is bar life, stadium-size. BY JEN HILL
PHOTO ADAM FINKLE
It’s hard to imagine a bigger bar. Punchbowl Social Club is an epic 15,000 square foot immensity, a bar the size of a bowling alley. No, wait, there’s a bowling alley in it. So there’s this bar and it has a bowling alley in it, and a dart-throwing station, karaoke booths you can rent by the hour, all kinds of arcade games, giant Jenga blocks, gameboard tables and board games, all in a space centered by a round bar that would look at home in a Las Vegas casino. The bar serves national, craft and local brews, the bartenders shake up classic and craft cocktails, the full kitchen serves burgers, fried chicken and waffles, wontons, tacos, salads and mac & cheese...you get
the drift. This is Chuck E. Cheese for grown-ups and you have to be 21 or older to get in. There are even party rooms you can rent if you want to have your own private madding crowd. But you know what I like to do in bars? I like to talk to friends in small intimate spaces. So you’d think this latest addition to the Gateway party scene (there are Punchbowls all over the country) would not appeal to me. But you’d be wrong—among all the other (noisier) attractions is a cozy, comfy pub-like room where can sit knee to knee with your chums and sip, nibble and chat for hours. 6 N. Rio Grande, SLC, 801-948-2989
J A N / F E B 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M