THE UGLY TRUTH ABOUT VAPING & TEENS ARE PAYING THE PRICE
FISH OUT OF WATER? 4 GREAT SEAFOOD SPOTS IN PC MAGAZINE OF THE MOUNTAINWEST
SALTLAKEMAGAZINE.COM NOW: MATT CAPUTO (AND WHO ELSE?) WON OUR NEW BLUE PLATE AWARD. THANKS FOR GIVING BACK, MATT. P. 60
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MODERN MONEY MANAGEMENT
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4101 S HIDDEN RIDGE CIRCLE BOUNTIFUL 7BD I IOBA
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contents
M A RCH/A PRIL 2020 FEATURES
60 2020 BLUE PLATE AWARDS
BY MARY BROWN MALOUF
Call them a Blue Plate special—our Blue Plate Dining Awards honor those in our culinary community who help those in need, work to save the planet and make Utah not just a better place to eat but a better place to live.
74 LOVER FOR SALE BY JEN HILL
Sugar babies are after a quick, easy way to earn extra cash. But after a U of U student is brutally murdered we ask, “Who is gaining the most and who takes the biggest risk?”
PHOTO ADAM FINKLE
Meredith Risley, Salt Lake Brewing Company District Manager and Maxwell Christen, Salt Lake Brewing Company Senior Pub Marketing Manager
80 WHEN FINANCE
GETS PERSONAL BY MARY BROWN MALOUF
Boomers to Millennials, we all have economic woes—from retirement to a first time home buy. Gain insights from advisors and your peers.
on the cover
Blue Plate awards go to local foodies who give. And ask Matt Caputo, that’s a mouthful. Photo by Adam Finkle
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contents 17 the hive
A new climbing gym is only a few blocks away from a dog-employed car dealership. Spring means taking off the gloves. Chill while drinking kava, welcome the butterflies and bump a volleyball at the Sandbar.
34 state wide
Vaping is much more than simply sweet-flavored water vapor—teens are getting sick, and we have a strong hunch why. BY TONY GILL
37 worth a trip
Between L.A. and San Diego lies Oceanside which remains California’s unpolished coastal jewel. BY JEREMY PUGH
43 outdoors 93
It takes a lot of human attention to keep wild things wild in the 21st Century. BY MARY BROWN MALOUF
47 park city
New employee housing at Canyons Village, the debate surrounding traffic continues. Seafood specials help you to get more fish per dish. BY TONY GILL
83 a&e
UMFA takes us to Japan with an exhibit of woodcuts and a plethora of attendant events, including anime. Plus, What’s On Our Radar. BY JOSH PETERSEN
95 on the table
Going waaay out to dinner at Yuta and understanding a good bowl of soup. Plus all the good restaurants. BY MARY BROWN MALOUF
126 bar fly
Local Beehive Distillery has branched into a full bar (with a resident cat) and The Library Bar at Solitude is a haven in the wilderness. BY MARY BROWN MALOUF
128 my turn
Take time to savor the moments in life that make it sweet. BY JOHN SHUFF
40
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volume 31 number 2 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.
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
196 E Winchester St, Murray, UT 84107
(385) 388-4353
OfďŹ cial Jeweler of Utah Athletics
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14
editor’s letter
Worry. But be Happy. In one of the most contentious periods in American politics, everybody has something negative to say about somebody. There’s really only one thing everyone agrees on: We’re all sick of hearing about what’s wrong. I’m hardly a Pollyanna. In fact, I’m pretty much a doomsayer, convinced that nothing will work out very well in the long run. But I also firmly believe that you need to have hope to live and that we should all do the best we can while we’re here. Most often, that just boils down to one maxim: Be kind. Prejudice and barriers are most easily broken when we get to know the culture we’re afraid of—part of the mission of this magazine is to help Utahns meet each other, explore each others’ worlds. That could be a multi-cultural see-and-meet, like UMFA’s exhibit on Japanese art (p. 87) and the events they’re presenting to put the art in context. It could mean trying a new cuisine. (p. 93)
S A LT L A K E M A G A Z I N E . C O M | M A R C H / A P R I L 2 0 2 0
Still, our world is full of perils our parents never dreamed of. Just read Jen Hill’s tragic story, “Sugar Babies.” (p. 74) Read Tony Gill’s scary report on vaping in Utah. (p. 34) But it’s also full of small acts of grace and giving. Research has shown that giving makes humans happier than getting. Maybe we could keep that top of mind. Giving seems to come naturally to those in the hospitality business, where the mindset is service. That’s why we decided to forego our traditional Salt Lake magazine Dining Awards which rewarded restaurants and chefs serving the most delicious food, and honor the many in the food business who have gone out of their way to help and serve others, contribute to our community and do what they can to ameliorate the climate crisis. This is more than just a case of “let’s hear some good news for a change,” although it is heartening to hear about businesses whose
intent is to give as well as profit. The stories behind our Blue Plate award winners could also serve as a blueprint for the rest of us, a guide to how we can make this world a better place, each in our own small way. Cheers. Literally.
Mary Brown Malouf
IN T ER PR E T ED L A N DSC A PE S featuring work by 10 artists
opening reception
MAR. 20 | 6–9PM
@modernwestfineart modern west
on view
MAR. 20–MAY 8
modernwestfineart.com @modernwestfineart
412 S 700 W SLC, UT 84104 801-355-3383
Dimitri Kozyrev
photo studio event space artist lecture series workshops performances @upstairs_at_mw @upstairsatMW
412 S 700 W SLC, UT 84104 801-355-3383
classes creative residency
listen every day
Listen live at KUER 90.1 | kuer.org | KUER’s mobile app | “Play KUER” on your smart speaker
the
hive PEOPLE | TRENDS | TALK
Beauty: Nails . . . . . . . . . 18 Garden . . . . . . . . . . . . . 20 Trends . . . . . . . . . . . . . 22 Business . . . . . . . . . . . 24 Design . . . . . . . . . . . . . 26 Wellness . . . . . . . . . . . 28 Sport . . . . . . . . . . . . . . 30 Food: Poke . . . . . . . . . . 32
PHOTO BY ADAM FINKLE
Ascent
A
third Front Climbing Club will be opening at 4140 South Main in Millcreek. With a 60 ft. big wall and 27,000 sq. ft of vertical climbing space, this urban athletic facility will also offer an IFSC regulation 15-meter speed wall; dedicated weights and cardio space; yoga, group fitness and a Jiu Jitsu studio. frontslc.com
Zoe Barlow, The Front Climbing Team
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2020 Season
June 1 - October 10 Cedar City
CYMBELINE DESPERATE MEASURES THE COMEDY OF ERRORS PERICLES RICHARD III ONE MAN, TWO GUVNORS THE PIRATES OF PENZANCE INTO THE BREECHES! SHAKESPEARE’S WORST!
800-PLAYTIX • bard.org • #utahshakes Quinn Mattfeld as Hamlet in the Utah Shakespeare Festival’s 2019 production of Hamlet
adven ture TRAVEL | OUTDOORS
PHOTO VISIT OCEANSIDE
Old-school Oceanside........ 40 Wildlife Management........44
Biking on The Strand in Oceanside, California
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outdoors
it starts to approach 106 degrees, a blanket soaked in ice water is tucked around the deer’s torso. The animal is still hobbled and blindfolded, but the sedative doesn’t last long, so the vets work fast, drawing blood, using a sonograph to measure the body fat in its loins to determine its fitness for winter, tagging its ear for identification and fitting it with a radio collar to track herd movements. Where do the deer graze in the winter? How much do they move around the island? These days, water in the Salt Lake being so low, biologists wonder, do the deer ever leave the island? Finally, just as the deer starts bleating and barely struggling, a team of six quick-walks the “gurney” out to the field of grass so tall they’re lost from sight almost immediately. There they take off the restraints and hobbles, remove the deer’s blindfold and stand back. The animal struggles to its feet and takes a few hesitant steps before bounding away. It takes a lot of human attention to keep wild things wild in the 21st Century.
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SPECIAL ADVERTISING SECTION
Nestled on the banks of the Ogden River among deep wooded forests, snow capped mountains and majestic cliffs is the Alaskan Inn. Beautiful Ogden Canyon brings to mind the scenery of Alaska itself. The Alaskan Inn features 22 Alaskan inspired themed suites and private cabins. Our secluded boutique hotel is situated northeast of Ogden City, and less than 20 minutes from Snowbasin and Powder Mountain ski resorts, and about 3 miles from Pineview Reservoir.
ALASKAN INN & SPA
SPECIAL ADVERTISING SECTION
SPA
Add one of our romance package to your getaway reservation in the heart of Ogden Canyon: A chilled bottle of sparkling cider and house-made chocolate-dipped strawberries will await you in your elegant guest room or cabin—rose petals and tea light candles help set the mood. Complimentary breakfast for two will be delivered to your door. And our Concierge will arrange everything from dining reservations to an in-house couples massage.
Stroll down the tranquil pathway between our guest cabins to arrive at the spa at Alaskan Inn where we are pleased to offer single and couples massages as well as facials and body treatments.
ADVENTURE
AMENITIES
Adventure awaits in the Ogden Canyon. Enjoy fly fishing in our own backyard on the Ogden River. Some of Utah’s most beautiful hiking and biking trails are only minutes away. Just up the Canyon, Pineview Reservoir has an array of activities, including boating, water skiing, wake boarding, sandy beaches and so much more family fun! During the winter months enjoy the “Greatest Snow on Earth� at one of the three ski resorts located within the Ogden Valley.
Each guest room offers a unique design and is appointed with a two person luxury jetted tub, in-room coffee, and plush guest robes. Desserts and coffee are available for in-room or lobby service. Enjoy ping pong, shuffleboard and table games in our newly designed game room. The majestic view from our outdoor plaza makes it a lovely place to relax, have a picnic, or host an event or wedding.
ROMANCE
435 Ogden Canyon, Ogden, UT | 801.621.8600 | alaskaninn.com
Escape to quiet Cache Valley and discover your own adventure in Logan. Endless outdoor adventures, hands-on heritage experiences for Foodie Trek and the whole family, self-guided Signature Products tour and fantastic performing and fine arts. It’s affordable and unforgettable.
LOGAN, UTAH
TAKE A BITE
NATURE CALLS
Logan has an array of unique locally owned restaurants, and you’ll also appreciate the self-guided Foodie Trek and Signature Products Tour. Sink your teeth into our famous cheese, ice cream, Caffe Ibis coffee, Pepperidge Farm cookies, Cox honey, Lower Meats, Bluebird hand-dipped chocolates and more. Other unique products include handmade Spirit Goat soaps and lotions, pajamas and socks.
Explore Logan Canyon National Scenic Byway where you can hike, picnic, mountain bike, canoe, fish, bird watch, horseback ride and rock climb. The forest is only a 5-minute drive from downtown. The 43-mile canyon features dramatic limestone cliffs and beautiful forests on the way to the breathtaking turquoise waters of Bear Lake. It’s a photographer’s dream.
STEP BACK IN TIME
HIT A HIGH NOTE
The American West Heritage Center is a 160-acre outdoor history experience where you can capture the Old West with mountain men, farmers and pioneers. Watch the blacksmith at work, take a wagon or pony ride, throw hatchets, see the bison, make crafts, pan for gold and more.
Each summer Logan becomes Utah’s Heart of the Arts with three historic live-performance theaters in one block. Ticket prices are unbelievably affordable, the scenery and costumes are spectacular and the performances are brilliant. Utah Festival Opera and Musical Theatre opens July 6-Aug. 8. Performers straight from New York and Broadway present famed works. The 1913 Caine Lyric Theatre is home to the Old Lyric Rep and the newly restored 1924 Utah Theatre hosts classic movies and black and white films accompanied by a million-dollar Mighty Wurlitzer organ.
Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 84321 | 800-882-4433 | explorelogan.com
SPECIAL ADVERTISING SECTION
Alaska AWAITS
With its snow-capped mountains, active glaciers, and captivating wildlife, the Last Frontier is first on many family’s bucket list. Our award-winning ships are the perfect complement to Alaska’s rugged beauty. At sea, unwind in luxurious staterooms that make your family feel right at home, dine in restaurants where everyone will find a new favorite dish from menus crafted by our Michelin-starred chef, and experience service so intuitive you won’t have to lift a finger. All while getting a taste of frontier-style family bonding in Icy Strait Point, Juneau, Ketchikan and beyond. Plus, get an even closer look at the wonders on land with a Celebrity Alaska Cruisetour—pairing your 7-night sailing aboard one of our stunning ships with a multi-night, fully guided land tour. It’s a wild family adventure.
1-888-283-6879 CALL YOUR TRAVEL ADVISOR CELEBRITY.COM ©2019 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.
park city LIFE ON THE OTHER SIDE
Butch and Sundance . . Housing Project . . . . . . Fish Dish . . . . . . . . . . . Traffic Jams . . . . . . . . .
54 56 57 58
ALLSTAR PICTURE LIBRARY / ALAMY STOCK PHOTO
BUTCH AND SUNDANCE TURN 50 BY TONY GILL
L
ast fall Butch Cassidy and the Sundance Kid turned 50. In the wake of the 2020 Sundance Film Festival—named, of course, for Robert Redford’s iconic character—we thought it appropriate to revisit the film at the half-century mark. The project was more than just a springboard for Redford’s illustrious career and the catalyst which thrust screenwriter William Goldman into the public consciousness. Butch Cassidy and the Sundance Kid changed the way we thought about westerns, about movies on a larger scale and about Utah and Park City as creative hubs for filmmaking in the decades to come.
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BLUE PLATE Hospitality is simply the act of serving. We applaud local restaurants, food shops, bakeries and growers who take giving seriously. f In 2010, one of the world’s most famous chefs, Jose Andres, lo ufounded the World Central Kitchen to provide hot Ma le n k of other places devastated by hurricanes, fires, w dozens meals in the wake of disaster—PuertoBRico, and ry B ro Fin y MaHaiti am d A tornadoes have received aid from Andres’ team of on-the-ground cooks and helpers. Andres was not the first food P hotos by professional to make it part of his mission to help the needy, but his high profile inspired many. Now, restaurateurs consider it part of daily business to give.
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61 We’ve been here before with coffee, another tropical crop. The (particularly American) push-pull of quantity vs. quality has affected not only food’s flavor but the quality of life of the people who grow it. Since 2012, The Heirloom Cacao Preservation Fund has worked to preserve indigenous heirloom species of cacao under threat from deforestation, invasive foreign cacao species and preference for higher-yield types. At the same time, HCPF recognizes and helps “heirloom farmers” whose continued cultivation of heirloom cacao protects biodiversity while it improves their livelihood.
CAPUTO’S MARKET & DELI’S MATT CAPUTO: Sweet Protection
Matt Caputo
Son of founder Tony Caputo, Matt has made the shop into the premier chocolate store in the United States. But his mission is not just to satisfy his customers’ sweet tooth. Caputo is a passionate educator; As he’s introduced Utahns to the joys of truly fine artisanal chocolate, he’s also increased awareness of the ecology and culture where cacao is raised. Caputo’s annual Chocolate Festival raises funds for The Heirloom Cacao Preservation Fund. 314 W. 300 South, SLC, 801-531-8669. caputos.com
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62 The world-wide organization Slow Food established the Ark of Taste, a living library of foods facing extinction. As monoculture has subsumed varied agriculture, certain species have been culled down to only a few varieties. Genetic diversity is lost. The Ark of Taste seeks to preserve heritage varieties of foodstuffs by encouraging people to eat them more—in Utah, Steve Rosenberg is an active supporter.
Steve Rosenberg
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LIBERTY HEIGHTS FRESH, STEVE ROSENBERG: Preserving Taste Founder/owner Steve Rosenberg is a pioneer in Utah’s food scene, for 25 years raising consciousness as he provided fresh, sustainable food, Rosenberg is still pushing the edges of food sourcing: Every year, he drives 660 miles in a day to pick Black Sphinx palm dates from rare old trees in a Phoenix suburb. (These hybrid dates appeared spontaneously in Arizona in the 1920s and are smaller, thinnerskinned and sweeter than the usual Medjool, and part of the Ark of Taste.) Then he drives back. This is just an example of the literal lengths Rosenberg will go to in order to procure not just delicious, but truly rare, food. Deeply committed to sustainable, ecological food business practices, Rosenberg’s ambition is to leave the planet “better than he found it.” 1290 S. 1100 East, SLC, 801-5837374. libertyheightsfresh.com
63 Wilderness and our natural world is disappearing around us; species are vanishing at an alarming rate as climate changes and the human need for resources expands. Once the wild lands and creatures are gone, we can never replace them. Food production and consumption is inextricably linked to our environment.
HELL’S BACKBONE BLAKE SPALDING AND JEN CASTLE: Protecting the Land Boulder Mountain Lodge is an eco-lodge and its tenant Hells Backbone Grill has set a nationwide standard for supporting the wilderness and environment that surrounds it. Sustainable purchasing and farm practices have always been the policy for this restaurant; now owners Spalding and Castle are on the frontlines of Grand Staircase-Escalante National Monument protection. 20 UT-12, Boulder, 435-335-7464. hellsbackbonegrill.com
Jen Castle and Blake Spalding
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Feat Hed TK
WHY ARE SMART WOMEN/MEN RISKING THEIR LIVES FOR CASH? BY JEN HILL
PHOTO CREDIT TK
ILLUSTRATIONS BY SCOTT PETERSON
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YOUR MONEY, YOUR SELF Money. It’s the bane and blessing of us all. And, like your health, the other primary concern of all humans, your money, otherwise known as your personal finances, are highly individualized. No two of us have the same assets, debits, career paths, earning capacity and longevity. No two of us have the same hopes and dreams. There is no one-fits-all budget plan. Each generation has its own set of specific challenges to face. Salt Lake magazine talked to financial advisers of all kinds around the city to gather general trends and tips—about banking, budgeting, loans and credit, renting or buying, retirement, insurance, taxes—for Utahns, from Boomers to Generation Z.
The big goal is the same: FINANCIAL SECURITY. What those words mean and what you should do to achieve the goal varies, not the least from generation to generation. BY MARY BROWN MALOUF
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81 FINANCIAL CONSIDERATIONS:
OK Boomers Age: 55-75
Born between 1946 and 1964, their parents were the so-called “Greatest Generation”—the now-elder statesmen and women who tended to stay with one profession, sometimes one employer. This generation lived through the Great Depression and made the world safe for democracy in WWII—when they got home, America’s future was shining. They bought houses with help from Uncle Sam and had lots of babies. Hence the Boomers. This generation is defined by the Kennedy and Martin Luther King assassinations, the Civil Rights movement, the Women’s Rights movement (including Roe v. Wade) and the Vietnam War. Many were in or protested the War and were basically optimistic, believing they could effect change. They inherited good educational and economic opportunities. The Watergate scandal and economic difficulties beginning with the oil embargo in 1979 resulted in an increasing focus on self-help as belief in government and institutional solutions decreased. The AIDS epidemic reinforced this lack of trust. Boomers, because of their sheer numbers, set trends and influenced marketing and attitudes.
On the verge of retirement or retired: How much will that social security check amount to? How much do you really need to live comfortably? This is a time to do some serious arithmetic: add up your expenses and which ones are expendible, gather the numbers from your 401K or other retirement accounts, figure out how much you’ll need to supplement your income and when (or if) you’ll be able to retire. And remember how much longer we live (78 years, right now.) Figuring out social security: This is way more complicated than it ought to be. Make an appointment (you’d be in line for days) with a Social Security agent and get the hard news about what you’re owed, what your spouse is owed and when is the best time to start drawing it. Facing medical expenses associated with aging: “Allow some slush money for the costs of aging,” says Devin Pope, CFP, MBA, partner and senior wealth advisor at Albion. Even with Medicaid and your auxiliary insurance, there will be some out-of-pocket expenses. Our bodies wear out as we age— that’s just a natural fact, and maintenance and repair is up to you. Often divorced or separated: How your ex figures into your finances can be as complicated as a relationship, so talk to a lawyer or a financial consultant to see what your personal situation is. Still helping out adult children: “Failure to launch” is a real thing and lots of Boomers still have grown children living in their basements playing World of Warcraft most of the day. To plan your own financial future, you need to get them to plan theirs. In other words, start charging rent and expenses. Planning your legacy: What will happen after you’re gone is part of your financial planning. “Part of the planning is do you want to leave a legacy or not?” points out Kathleen Barlow with Raymond James. “It’s okay not to. You can say, I’m going to spend all my money. If that’s what you want, have the discussion so it can be productive. Also consider a charitable giving piece: if you want to build that as a legacy that’s important to plan.”
M A R C H / A P R I L 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M
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a&e ARTS | ENTERTAINMENT
PHOTO STUART GRAVES
The East heads West . 88 On our radar . . . . . . . . 90
Hope in Bloom
EVERY SPRING, THE 433 CHERRY TREES that line the 7-mile Memorial Walkway around the Utah Capitol building burst into pale pink bloom. A gift from the people of Japan following World War II, the Yoshino trees symbolize the ephemeral nature of life and beauty and are also a reminder that the cycle continues. After Utah’s drab winter skies full of pollution and snowflakes, the shower of blossoms is a welcome change, signaling the sunny summer to come.
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ON THE
table FOOD | DINING
Yuta at Blue Sky . . . . . 94 Saola . . . . . . . . . . . . . . 96 Onion Soup . . . . . . . . 102 Fried Chicken . . . . . . . 106
PHOTO ADAM FINKLE
A ROLL AND A BOWL AT FRESHIES There’s not that much to lobster bisque, really. Except, of course, the lobster. And while Freshie’s is famous for its lobster roll (named “World’s Best” in 1917 at the inaugural Down East Magazine Lobster Roll Cook-Off in Portland, Maine), beating out 11 competitors, Freshie’s native New England founders Lorin and Ben Smaha also make a perfect lobster bisque. Besides soup basics like onion, celery and carrot, sauteed together in the first step, the key to lobster bisque is the lobster shells. After boiling the bugs until red, save the water and shells and set aside the meat. Chop up the shells and put them in the pot with the sauteed vegetables. Then add fish stock and a cup or so of the lobster-cooking liquid and let the whole mess simmer for an hour or so. Strain, blend, strain again and add the cream and seasoning. Lobster meat itself is actually optional.
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SALT LAKE CITY & THE WASATCH FRONT
State Liquor License
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Handicap Accessible
Inexpensive, under
$10
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Moderate, $10–25
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Expensive, $26–50
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Very Expensive, $50+
WAR
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
HAofLL
FA M E Dining Award Hall Of Fame Winner
ININ
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2019 Salt Lake magazine Dining Award Winner
sions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com EGLLL–MLL
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HSL 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. 418 E. 200 South, SLC, 801-5399999. hslrestaurant.com EGLLL–MLL WAR
Quintessential Utah
HAofLL
Log Haven Certainly Salt Lake’s
FA M E most picturesque restaurant, the old
log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, highenergy 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 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
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Table X A trio of chefs collaborate on
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a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chilecured 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, 385-528-3712. tablexrestaurant.com EGM–N WAR
AMERICAN CASUAL ININ
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Bambara Chef Nathan Powers makes deci-
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 G
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AMERICAN FINE DINING
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
Listings
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GUIDE LEGEND
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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
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Avenues Bistro on Third This
tiny antique storefront has new owners—Chef Mike Ritchie, proprietor of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets, Moroccanspiced duck and crafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-831-5409. EGL WAR
Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W.
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.
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bar FLY
LIBATIONS | BARS
21 & OVER BARS 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.) All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on the 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.
The founders of Beehive Distilling–Matt Aller, Chris Barlow and Erik Ostling
The cat, the cans, the cocktails Beehive Distilling’s bar is so MUCH MORE than a tasting room BY MARY BROWN MALOUF
PHOTO ADAM FINKLE
It’s generally agreed that the movie version of Cats, one of the most successful Broadway musicals ever (Remember “I laughed, I cried, it was better than Cats?”) is a frightening flop guaranteed to give you nightmares about felines forever. But T.S. Eliot, the poet who wrote Old Possum’s Book of Practical Cats, the book that formed the
lyrics for the musical, had a cat named Noilly-Pratt and when he was asked how he wrote some of the verse drama Simon Agonistes, he answered it took three quarters of an hour after church and a bottle of gin. And, a famous quote from the esteemed poet: “There is nothing quite so stimulating as a strong dry Martini cocktail.”
M A R C H / A P R I L 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M