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contents
SEP T EMBER /OC TOBER 2020 FEATURES
58 UT MOTO CHIC BY MARY BROWN MALOUF ART DIRECTION JEANINE MILLER
Be your own great escape—here are five fantastic rides where Utah’s natural beauty is enhanced by our own, Keilara McCormick.
66 HIDDEN INNS BY MARY BROWN MALOUF
Here’s a clue: Unique and luxurious overnight accommodations can be found in small, yet unexpected places around our state.
74 POINTE TAKEN BY H E AT H ER H AY ES
When it comes to dance in Utah— there’s no contest. From Ballet West to producing television DWTS celebrities, we’re a hotspot. Find out why.
The night sky at Compass Rose Lodge
on the cover PHOTO BY ADAM FINKLE
A bike with a view. Utah’s own, Keilara McCormick rides a BMW R nine T /5 to the base of Provo Canyon.
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the hive / BEER
The Brewstress Move over bro, she’s got this. BY JEN HILL
Always a beer fan, Jamie Burnham has been a homebrewer off and on since 2002. She managed the Beer Nut for 11 years and noticed, “When the economy dips, homebrewing jumps as people are looking for ways to save money.” With the recent pandemic, and people stuck at home and badly needing booze, that number skyrocketed. She adds, “A five gallon batch of beer equals 60 bottles with a cost of 40-50 dollars which averages to about a buck a bottle.” “Ales are easier than lagers because refrigeration is needed for a lager.” Jamie recommends starting with ale, porter or stout, which has a pretty simple hop addition. She also suggests finding someone who’s brewing and shadowing them. “Beer is very forgiving—know that every batch can be saved. Before you throw it out, you can do some troubleshooting, a hydrometer measures the density of the sugar to determine alcohol content, if it smells funny, tastes funny, you can bring it into the Beer Nut or brew group to see what can be done.” It takes about 3 to 6 weeks to condition (age) your beer depending on the alcohol level.
“Because you’re dealing with hot fluids you have the potential to burn yourself, don’t ever walk away from a boiling pot of beer.”
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(All Women Home Brew Club)
Women historically were the brewers for the household, it wasn’t until a profit was to be made, then men took over. Bombshell member Jamie shares, “Brewing with my husband, he sometimes took over, and what it boiled down to was I needed help with the heavy lifting, and a group of women can do all that.” The all-women brew group is a safe place, with no fear of being disregarded, or having someone to take over. hopbombshells.com
“You need to be very vigilant when you’re cooking that it doesn’t burn, beer making is very sticky so if it boils over it’s messy.”
“If you add a beer to bottles before it’s done fermenting it has the potential to explode. A hydrometer is the most valuable tool in your home brewing kit—it’s the way to measure if your beer is ready or not.”
PHOTO ADAM FINKLE
WARNINGS:
THE HOP BOMBSHELLS
Heart attacks and strokes don’t stay home. Don’t avoid the ER out of anxiety. Don’t die of doubt. Don’t stay silent and don’t stay home. If you have an emergency, call 9-1-1. When seconds count, the hospital is the safest place to be.
Heart.org/DontDieofDoubt Locally supported by
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statewide
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How to organize a campus with COVID. Even with the BEST-LAID PLANS, uncertainty is certain. BY JEN HILL
PHOTO ILLUSTRATION SCOTT PETERSON
For students attending the University of Utah this fall, only one thing is clear: The semester won’t start with the traditional big opening assembly at Kingsbury Hall. The 2019-2020 school year dribbled to an end in COVID chaos—graduation ceremonies were held online or in car parades, classroom time was cancelled before school was officially over and summer classes and plans were scrambled. For schools everywhere, from kindergarten to graduate programs, Fall 2020 looks just as confusing. With COVID-19 raging across the country, whether or not—and most especially, how—to resume classes is a question. Even after school starts, things may change. According to the midsummer statement from the University of Utah, the plan was for classes to resume in a mixture of in-person and hybrid form on August 24th. Safety measures will be in place, including mandatory mask-wearing, amended class sizes and daily body temperature checks. As a hybrid semester, in-person classes will finish by Thanksgiving and after that all instruction including exams will be online. “This is more labor for everyone—to learn about additional resources, rent out laptops, supply wifi, Bluetooth. It’s a cultural shift for
many, sharing information, not overloading them with too much, and it will require from us as faculty a different level of care,” explains Annie Isabel Fukushima, assistant professor at the School for Cultural and Social Transformation at the University of Utah. With a hybrid model, laboratory or other classes that require one to be physically present will be hard or impossible to replicate online. Fukushima says to adjust to the lack of in-person instruction during the Spring semester, she met more frequently with students one-on-one virtually, but of course, for larger classes, that wouldn’t be possible, “As faculty, we will have to connect and find new ways to reach out to students, via Canvas (a software platform designed to facilitate teaching and learning), emails and virtual meetings.” From a student’s perspective, Merry Joseph, U of U undergraduate senior studying Biomedical Engineering & Psychology says, “I’m prepared to go to fewer on-campus events in person and am training myself to feel comfortable wearing a mask for longer durations so that I can wear it during lectures and whenever I’m in common areas at the U.” During the transition to online learning in the Spring, Joseph found it difficult to stay motivated,
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worth a trip
Celebration of the Dead In Oaxaca, the days and nights are both merry and macabre. BY MARY BROWN MALOUF
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PHOTOS MARY BROWN MALOUF
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It was completely dark by the time we got to the graveyard. Only flickering fires and candles gave any light so it was hard to see where to step and easy to bump into costumed crowds of people with faces painted like calaveras. Skulls. But everywhere there was music playing and flowers and laughter and food. Everyone has seen Coco, right? So you know about the magical, mystical Mexican holiday called Dia de los Muertos, celebrated at the beginning of November and reuniting the beloved dead with the living. The popularity of this holiday, somewhat obscure a couple of decades ago and overshadowed in the U.S. by Halloween, has burgeoned until now it’s become part of our Hallmarkmerchandised lives. But some places in Mexico, and the city of Oaxaca is one, the authenticity of this ancient pagan-Christian holiday remains. We’d spent the day walking the streets of the quaint city, centered like many Mexican towns around the Zocalo. Every market stall was overflowing with supplies for celebrating Dia de los Muertos—bright yellow marigolds, ceramic and sugar skulls in every size, all painted with bright and happy colors. (What is it that makes Americans think that death must be represented in shades of gray and black? Death is sad enough without making it drab, too.) Hand-carved wooden figures of real and fantastical
TOP LEFT: Booths around the Zocalo are filled with calaveras, ceramic skulls. TOP RIGHT: A typical ofrenda ABOVE: Women cook tortillas and other snacks outside the festival in the Panteon, the main cemetary in Oaxaca OPPOSITE PAGE: Every girl wants to be La Catrina on Dia de los Muertos.
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outdoors
RUNNING RENAISSANCE Rediscovering the simple joy of jogging through Coronavirus BY TONY GILL
I took unhurried , shuffling steps. What freedom. It had me humming the theme song from “Chariots of Fire” and feeling like Springsteen in ’75 while largely ignoring the searing pain building in my lungs with each breath. “At the very least it’s a healthier form of coping,” I thought as I raggedly struggled up a steep incline and tried to pin my attention to the view of Mount Aire. All it took was a few weeks of COVIDrelated lockdown before the novelty of eating whatever I wanted whenever I wanted and day drinking without a hint of remorse had worn off. The allure of another half-baked streaming series had long since faded and reading the news did nothing but fill me with dread. It was amid these pensive doldrums that I rediscovered the simple pleasures of going for a run, and I wasn’t alone. A widespread side effect of coronavirus is a running renaissance in Utah. Are you ready to join?
Why Run? In some minds running exists solely as a punishment for loafing during a high school sports practice or as an excruciating way to abate the consequences of less responsible decisions. But it needn’t be a crucible of
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self-improvement. It’s about getting outside, breathing fresh air and taking control of something, anything. Running is catharsis, and we could all use more of that right now.
Gearing Up Part of the beauty of jogging is, unlike skiing and biking, it doesn’t require much gear. One item, however, can make or break your run right out of the gate: shoes. “We’re seeing a lot of new people running right now, and we can help make it safer and more comfortable,” says Eli White, Sales Manager and trail running coach with Salt Lake Running Company (SLRC). “We do video gait analysis to help match your biomechanics to the right shoe.” SLRC’s gait analysis sorts runners into the right shoe category, neutral, light stability or motion control, before refining the selection to match each runner’s foot shape, arch height and terrain choice.
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It’s just you. Your version of leathers, your eyes on the prize, your way to the top. Wherever the road leads, it’s all cool. Just Vegan Leather skirt - Mary Jane’s ($249); Andrew Marc White Leather Jacket- Namedroppers ($159); Chaser Graphic Tank - Flight ($59); Chloe Black Sunglasses -Namedroppers ($136); Krysia Renau Rhodium Chunky Necklace - Farasha ($350); Hermès Collier de Chien Bracelet -Namedroppers ($999); Cattle Ring - Namedroppers ($38); Robert Lee Cross Bracelet - Namedroppers ($46); Off-White For Walking Western Boots - Namedroppers ($699); Gucci Shoulder Bag (shown on the motorcycle) - Namedroppers ($1099); BMW R nine T /5 - $12,990 from BMW Motorcycles of Utah; Helmet: Shoei RF 1200 in Black Metallic ($499); Gloves: BMW Rockster Gloves ($89)
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READY TO
FEEL THE FREEDOM OF THE OPEN ROAD.
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Utah is well-known for its luxurious snow and summer resorts—Stein Ericksen and Deer Valley are world-famous for their five-star cuisine and accommodations, for their prescient service and high thread-count sheets. Amangiri in Southern Utah is so exclusive that most native Utahns have never even seen it. But scattered throughout the state are smaller inns, each with unique charm, none like any other place you've stayed. You may not get a mint on your pillow, but you will be greeted with personal hospitality and enjoy a unique experience. by mary brown malouf
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Downtown in the mountains Nearby: Walk out the front door and you’re in downtown Park City; Lined with galleries, boutiques and shops representing high-end brands and centered by the Egyptian Theatre which presents live music and theater, Main Street is also home to lots of restaurants and bars, from funky dinner destination Purple Sage to the finest Riverhorse on Main. Not to mention the town’s museum, park, ski lift and, just down the road—well, in Kimball Junction— is the Swaner Nature Preserve, a glimpse of the landscape as it was before Park City.
L
ots of people say they’ve been in Park City when they’ve actually been in Deer Valley, Kimball Junction or Snyderville. But Washington School House is a true Park City experience. Right on Main Street, a
typical mining town road that goes straight uphill through the center of town and then sort of stops, the one-time School House is an authentic relic from Park City’s beginnings, the town’s school, named after George Washington. After several incarnations, it was meticulously remade into a tiny luxury hotel. There are only 12 rooms/suites, but each is beautifully appointed. Besides historic charm, the inn offers modern luxury—a lounge, a heated pool built into the hillside. (Everything in Park City is on a hillside.) WASHINGTON SCHOOL HOUSE 543 Park Ave., Park City 435-649-3800
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N E S E M N I O N S W U ME SPECIAL SPECIAL ADVERTISING ADVERTISING SECTION SECTION
INFLUENTIAL
WOMEN IN BUSINESS S
alt Lake magazine’s “Women in Business” is an acclaimed and respected part of our September/October issue. Over the years, we have profiled and spotlighted successful women business leaders across the state. At this point in history, when so many women are community and business leaders, you could ask why we still feel the need to highlight Utah women-led businesses? While increasing every year, the current ratio of women to men business owners in Utah is 1 in 5. Our state is lower than the na-
I S S S BU O W N SS U E SPECIAL ADVERTISING SECTION
SUZI SANDS F
AVIVA WOMAN
999 E. Murray Holladay Rd., Ste. 204 801-500-0919 info@avivawoman.com avivawoman.com Instagram: @avivawoman
rom her own personal experience seeking a place to address intimate concerns, Suzi Sands Founder and CEO of Aviva Woman felt there was a gap in women’s health. She found that conventional medical clinics lack the skills and the time to take on many vital and common feminine health issues like libido, sexual function, hormone imbalance and low energy, and don’t provide a comfortable setting that allows women to talk freely and openly about such concerns. Suzi’s background includes a degree in biology—she was later drawn to esthetics and was part of the opening team to develop the Montage Deer Valley Resort Spa. After that experience, Suzi was inspired to create her own specialized center, Aviva Woman—a place for women to comfortably address intimate concerns in the warmth of a Forbes star spa with the clinical treatments of health care services. To put guests at ease during the initial assessment, they take a less formal, more soothing approach, as Suzi says, “We wish to create a 5-star experience from start to finish, setting the tone and putting our guests at ease so that they can openly discuss with us various options.” “It’s more than just about your cosmetic appearance. We make sure that couples and women are comfortable talking about desire and the healthy romantic relationship that is essential for intimacy,” Suzi says, “We listen and create a path to treatment that may include a variety of options from intimate care procedures such as ThermiVa to bio-identical hormone therapy.” Aviva Woman also includes med-spa services such as facials and cosmetic injections with the goal of aging gracefully and naturally whether it be by using Botox or Radio Frequency to address fine lines and wrinkles. As an exciting addition, Aviva Woman now offers IV infusions like Glutathione, a super powerful antioxidant that can help support a strong immune response, and ties into improving energy levels, helping you to feel your healthiest and best. Suzi says, “As a free radical scavenger, Glutathione aids in keeping the skin and hair healthy, promoting a better night’s sleep, and reviving energy so we have the time and desire to keep our relationships strong.”
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on the table
NEWCOMER
You can get anything he wants New Arlo is a true chef-driven gem.
F
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Milo Carrier
view. Right now, that’s the only part of Arlo that’s open and it’s perfect for the moment. So is the food. Readers always want a two or three word description of a restaurant’s food—that’s how we end up with vague descriptors like Cal-Ital, or Pacific Rim. Arlo’s food, like the best restaurants’, is chef-driven, meaning it’s too personal to sum up that way. It stems directly from Carrier’s life experience: Growing up in Salt Lake; attending the Culinary Institute of America in Hyde Park, New York; working in San Francisco restaurants, living in New Zealand, then returning home. “I view cooking as the easiest way for me to communicate,” says Carrier. So what does this say? Toasted farro, grilled asparagus and chili, sesamealmond aioli. Agnolotti stuffed with potato and aged cheddar with charred peas, potato crisps with fresh horseradish and lemon. Roasted chicken
with broccolini and a sauce of roasted garlic and caramelized buttermilk. To me, these items say American summer—the bitter smoke of the grill, the crumbcrusted chicken with the crunch of fried but no grease, a little heat from the chile and the country tang of buttermilk condensed to sweetness. Nothing here is quite classic American, but the flavors echo Americana and proclaim a farm-to-table ethos without shouting about it. Carrier is moving into his culinary future at a measured pace. “Eventually we want to use whole animals, but we need to wait. I think a lot about the sustainability of restaurants, balancing the input and output. Right now, I’m thinking a lot about my responsibility for risk. People are lingering on the patio—they’re clearly ready to go out again, but we need to be careful.” As with every restaurant right now, the key word at Arlo is pivot. And Carrier knows that’s not a one-time turn—restaurants are going to keep pivoting according to new circumstances in this strange new world. It’s going to be a twirly world,
Arugula salad
running a restaurant for the next year or so. “But right now, I’m concentrating on the now,” Carrier says. And so far, the now is looking and tasting terrific, in my opinion. About the name? Of course, if you’re of a certain age or listened to your parents of that age, you think of “Alice’s Restaurant Massacree” when you hear Arlo, and it turns out that the Carrier’s had a dog named Arlo and a daughter named Alice, so it all hangs together, recalling the spirit of Arlo Guthrie, an American icon, and one that implies a kind of American irreverence. Which might be that two-word summary of this restaurant we were looking for. Of course, you can order to go.
IF YOU GO
ADDRESS: 271 Center Street, SLC WEB: arlorestaurant.com PHONE: 385-266-8845 ENTREES: $$
PHOTOS COURTESY ARLO
ood writers have faves, just like every other diner. In this awful time, as favorite restaurants are struggling and many closing, I feel like I’m losing old friends. I worry about the post-COVID time, when only the big chain restaurants with deep pockets will be left. I worry about a big step backwards in the Salt Lake dining scene which had just earned national prominence. I worry about the little places with big creativity—when money gets tight, creativity takes a back seat to sellability and everyone ends up serving burgers. So the announcement about a couple of new restaurants opening was, actually, thrilling. That one of them, Arlo, is an expansion of a place, The Day Room, I already loved was icing. That the place was opening in the middle of the worst (so far) part of the COVID pandemic seemed crazy. Chef-owner Milo Carrier agrees. His restaurant is in the space formerly occupied by Em’s, which closed in December. “We figured on six months to get everything done, met that goal and here we are, opening at the worst possible time,” he says. “Making the numbers work is a trick. We’re just barely on the right side of viable.” Fortunately, the little house on Center Street has a big, vinecovered patio with a nice sunset
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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
GUIDE LEGEND E
State Liquor License
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
2019 Salt Lake magazine Dining Award Winner
HAofLL
FA M E Dining Award Hall Of Fame Winner
Quintessential Utah
SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING Bambara Chef Nathan Powers makes
decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. bambara-slc.com EG� LLL–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, 801-2586708. grandamerica.com EGN
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
SEPT/ OCT
20
Listings
splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com EGLLL–MLL
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, 801-5320777. pagoslc.com EGM–N
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
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
HAofLL
Log Haven Certainly Salt
FA M E Lake’s 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, 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 BLUE PLATE food-driven, Pago’s ingredients are locally sourced and
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, 801-410-4046. slcprovisions. com EGM–N
Table X A trio of chefs collaborate
on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC,
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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21 & OVER BARS
bar
Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)
FLY
LIBATIONS | BARS
All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine.
Drinks Delivered to Your Door
Review visits are anonymous, and all expenses are paid by Salt Lake magazine.
The Bartenders Box. YOU WANT ONE.
Craft cocktails had become a signature drink in Utah—we all knew what orgeat was, expected fresh-squeezed juice, learned to love obscure and local liquors. Even a two-ingredient classic—like gin and tonic—required artisanal tonic and locally made gin. No more Gordon’s and Canada Dry. Speaking of dry, that’s what happened when COVID hit. Except for a few of us who know someone (and here I should give a shoutout to my nephew Adrian Duran) we were back to the basics. Craft cocktails
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involve a lot of work that goes on before the bartender starts slinging your drink together. So as COVID convinced more people to stay at home and entertain less, locally-lauded barmaster and owner of Top Shelf bartending services Casey Metzger came up with a better idea: The Bartenders Box. Delivered to your door, the box holds everything you need for a true craft cocktail: fresh-squeezed juices, specially made elixirs, infusions and garnishes (all protected by insulation and a coldpack), a
recipe card and even a little easel to put it on while you shake it up so you can hold forth like a real pro. Scan the QR code and watch the video to learn how to get that wrist-snap just right. Each kit is based on a specific liquor—gin, rum, tequila, etc.—and makes at least eight cocktails. Obviously—this is Utah—you provide the booze. A great gift, a great party for two or four, and a great tasting cocktail (cheap at the price) in the comfort of your own home. thebartendersbox.com
PHOTO COURTESY BARTENDER BOX
BY MARY BROWN MALOUF
125 AC The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid. 225 W. 200 South, SLC, 385-722-9600. achotels.marriott.com
Copper Common Copper Common is a
Aerie Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160
Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801273-9830. cottonbottominn.com
Alibi Bar & Place Located along SLC’s bar
line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights. Check the website. 369 S. Main St., SLC, 385-259-0616
Bar George Sister—well, brother—to the
restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines. 327 W. 200 South, SLC, 801-487-1699, bargeorgeslc.com
Bar X A survivor of the ups and downs of
Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287. beerbarslc.com
Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140-+ brews to choose from, plus 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287. beerbarslc.com
real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef. 111 E. Broadway, SLC, 801-355-9453. coppercommon.com
Dick & Dixie’s The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular. East Liberty Tap House Half a dozen
beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. 850 E. 900 South, SLC, 801441-2845. eastlibertytaphouse.com
Gibson Lounge Grand America’s inimitable upscale style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-2586778. grandamerica.com Good Grammar The crowds playing Jenga
on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and altrock, makes a space that bridges old and young imbibers. 49 E. Gallivan Ave., 385-415-5002. goodgrammar.bar
High West Distillery The bartenders at
The Bayou This is Beervana, with 260
bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. utahbayou.com
Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435649-8300. highwest.com
Beerhive Pub More than 200 beers—domes-
Garage Everyone compares it to an Austin bar.
tic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. 128 S. Main St., SLC, 801-364-4268
Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita. 1199 N. Beck St., SLC, 801-5213904. garageonbeck.com
BTG Wine Bar BTG stands for “By
Gracie’s Play pool, throw darts, listen to
the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass. 404 S W Temple, SLC, 801-3592814. btgwinebar.com
Campfire Lounge The laid-back feeling of
sitting around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 campfirelounge.com
live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com
Green Pig Green Pig is a pub of a different
color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com
Lake Effect An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com Rabbit Hole Downstairs in Lake Effect, the gaslit Rabbit Hole takes you on a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music, you don’t talk at all while the musicians are playing. This rare respect and a top notch bar makes this a very unusual hare. 155 W. 200 South, SLC, 801-285-6494 Seabird Bar & Vinyl Club Great little
locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold. 7 S. Rio Grande, The Gateway, SLC, 801-456-1223
The Rest and Bodega The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar. 331 S. Main St., SLC, 801‑532‑4042. bodega331.com The Shooting Star More than a
century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-7452002. shooting-star-saloon.business.site
Oyster Bar The nightlife side of Market
Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com
Quarters Nostalgic for all those Gen Xers and
gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com.
Spencer’s The cozy, wood-panelled bar
adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801238-4748. hilton.com
Tinwell An old dive bar resuscitated, now it’s
a hipster haven with a cool interior, well-crafted cocktails. Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.com
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