SLM Sept/Oct. 2025

Page 1


Every love has a place

Made for Moments Like This

From misty-eyed vows to golden-hour dances 11 breathtaking venues for every story, every soul and even your dog.

SEPTEMBER/OCTOBER 2025

ON THE COVER

Amy and Marco Stevanoni are having fun in their kitchen at Veneto on 900 South. The avenue has emerged as a somewhat unifi ed collection of eateries. Dare we call it a “restaurant row?” Yes. We dare. Read our feature on p. 54. Photo by Adam Finkle.

The American bullfrog is one of the many species you might find yourself sharing space with along the Wasatch, see p. 70.

FEATURES

54

THE NEW FOODIE HOT SPOT

From 9th & 9th to Central 9th, 50 di ferent eateries now stretch along a reimagined 900 South, turning the street into Salt Lake’s hottest culinary district.

62

UTAH’S HAUNTED DANCE HALLS

From Ogden to Delta, old dance halls might send a shiver down your spine with creepy vibes worthy of the Overlook Hotel.

70

WILDLIFE IN THE WASATCH

Even in the city, nature thrives along the Wasatch. Te book Wild Wasatch Front is a feld guide to the fora and fauna you can spot on a trail near you (or even in your own backyard).

PHOTO

SEPTEMBER/OCTOBER 2025

13

The Hive

Grandma’s bread pudding, fashionable winter hats, and a dead body found in a trunk liven up the Autumn hive.

31 Adventures

Trekking through Goblin Valley, out !tting for the overlanding trend, and qualifying for the Boston Marathon in this issue’s adventures.

77 Around the State

BY SALT LAKE STAFF

Wine trails, peach days, and a funky Howl-O-Ween will take you to Utah’s corners this fall.

85 On the Table

Get your meats here! We look at some of Utah’s best protein purveyors. We also chat with Urban Hill’s dynamic GM Jessica Johns.

101 After Dark

Want to make sense of Utah’s byzantine liquor laws? Tanner Lenart is the lawyer for you. Plus, Sugar House Station creates Utah’s ! rst “bar hall.”

108

Social Pages

Westminster University celebrates a century-and-a-half of education, and Black Rock Desert Resort o ers up a tasting from its diverse restaurants.

112

Last Page

Why the over-the-top Halloween decorations? Utah loves a holiday.

Howl-O-Ween puts pets front and center in Park City.

THE MAGAZINE OF THE MOUNTAINWEST

EXECUTIVE EDITOR

Jeremy Pugh

MANAGING EDITOR

Spencer Windes

CONSULTING EDITOR

Marie Speed

ASSISTANT EDITOR

Avrey Evans

ON THE TABLE EDITOR

Lydia Martinez

WRITING CONTRIBUTORS

Melissa Fields, Morgan Hart, Heather Hayes, Brad Mee, Blakely Paige, Christie Porter, Jaime Winston

ART DIRECTOR

Chelsea Rushton

GRAPHIC DESIGNER

Kimberly Hammons

PHOTOGRAPHY

Adam Finkle, Natalie Simpson

PRODUCTION MANAGER

Luis Henriques

DIGITAL EDITOR

Avrey Evans

DIRECTOR OF SALES

Clay Greenwood

SALES & MARKETING EXECUTIVES

Janette Erickson, Justin Dunkley, Keith George, Phillip Redd, Mat .ompson

OFFICE MANAGER

Jodi Nelson

PRESIDENT & PUBLISHER

Margaret Mary Shu

GROUP EDITOR IN CHIEF

Christiana Lilly

CONTROLLER

Jeanne Greenberg

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PUBLISHERS OF Boca Raton

Delray Beach magazine

Mizner’s Dream Worth Avenue

Salt Lake magazine

Utah Bride & Groom

Utah Style & Design

Greater Boca Raton Chamber of Commerce Annual

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Mental Mapping

FOR US OLD SALT LAKERS, the dizzying array of changes to Salt Lake City can be disorienting. I’m not talking about the actual map; the grid system still abides, as is written. No, I’m talking about the shi0s to the cultural map, the ideas and concepts that orient us. .e places and spaces that make any city a city have been changing, shi0 ing around and evolving. Every city has a Restaurant Row, that part of town, often an actual street, that occupies the collective mental map as the place to go to answer the eternal question, “where shall we eat?” In Salt Lake, this has been and continues to be downtown, but new possibilities have emerged in parts of town that weren’t previously places to be considered.

Our writer, Lydia Martinez, recently pointed this out. Nine-hundred South, speci !cally the intersection of 900 East and 900 South (9th and 9th), has long been a spot, a thing. A place we all regard as “cool.” And now the whale! But slowly, in !ts and starts, the avenue of 900 South, AKA Harvey Milk Boulevard, has turned into what could be described as a Restaurant Row, albeit a very long one. We have big blocks in SLC. Hotspots dot he path west, drawing us beyond 9th and 9th proper.

To the West is Central 9th, anchored by its initial pioneers, the cocktail wizards at Water Witch, but from the rubble, a new place for your mental maps now exists. .e Pearl, Bar Nohm, Central Ninth Market and Scion Cider Bar make this place a place. It was the in-between, however, that Lydia noted. Fine-dining stalwarts like Veneto and Manoli’s have been there, of course, but now there is more there, there. While we complained about orange tra c barrels and 2edgling businesses struggled uphill, little by little, cohesion and a new bike and walking route ( .e Nine Line) connected the dots. Lake Sears is still a blight, but enough dots have ! lled in that we can proclaim that 900 South is a Restaurant Row. We point the way on in our feature “ .e New Foodie Hotspot, p. 54.

Explore this story and our guide to Haunted Dance Halls (p. 62) and Wasatch Wildlife (p. 70) in the pages ahead.

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*The package includes one round of golf per person. Subject to change. Management reserves all rights.

FOODCRUSH

GRANDMOTHER’S BREAD PUDDING

Mar | Muntanya’s Grandma’s Bread

Pudding is family heritage on a plate.

Executive Chef Tyson Peterson’s bread pudding carries generations of culinary history and heart

WHEN YOU GO

MAR | MUNTANYA AT THE HYATT REGENCY 170 S. West Temple St., SLC, UT 84101 mar-muntanya.com

AFOOD CRUSH IS A DISH

where you wake up the next day realizing that you dreamed of it. You fantasize, playing out the next time you’ll taste it. I had Grandma’s Bread Pudding at Mar | Muntanya last year and I’m still dreaming about it. I had to go back and get the whole story from Executive Chef Tyson Peterson. Picture this: you’ve just had a stunning meal. Spanish fare, with tapas, a glass of wine, and you think you’re full. But make room and order the bread pudding. It will arrive warm, custardy inside, crowned with whipped cream and dotted with candied pecans and shaved chocolate. Better yet, it can come with Pedro Ximénez sherry in a thin-stemmed dessert glass and a side of salted caramel banana ice cream. Swoon-worthy.

Chef Tyson has a thoughtful and intentional approach to cooking, making fine dining feel personal and approachable, and there’s more to this dish than decadent flavors. It is a story of family, tradition and a lineage of merging flavors. He was inspired by his two grandmothers, Myrna, a precise baker who loved the refined life, and Verna, who made rustic loaves and preserves. Yes, their names rhyme, and yes, it was confusing for the grandkids.

“ Te recipe is modeled a fer my Grandma Myrna’s suet pudding,” Chef Tyson says. “It’s been passed down for generations, with English and Danish

origins, to my kitchen today. T is dessert is honoring that heritage.” It was a poor man’s dessert. “You use lefover pork fat, lefover bread and dried fruit.”

Chef Tyson maintains the pioneer philosophy of ‘use everything, waste nothing.’ The bread comes from brioche scraps. Ingredients are modernized by swapping suet for butter, raisins for dried Bing cherries, pecans for walnuts. Valrhona dark chocolate gives a hint of bitterness.

Te fresh whipped cream balances the decadence and adds lightness. Te candied pecans bring a nice textural crunch. Grandma Myrna would top it with a sweet buttermilk sauce—Chef drizzles it with salted caramel.

Don’t skip on the salted caramel banana ice cream and X.O. sherry. Hints of the tropics in the sherry tie into the banana ice cream, bringing notes of raisin, roasted nuts and fruit leather—like a liquid extension of the bread pudding’s heritage. Chef Tyson describes the sherry’s taste as “drinking the sauce.”

If you decide to skip the ice cream and want a more digestif-like f nish, the tawny port is a nice option.

T is bread pudding connects past and present. It is a restaurant-worthy, crushable dish that belies humble beginnings and a nostalgic recipe yet retains its original soul. It showcases Chef Tyson’s intentionality on every plate.

Don’t miss Tyson Peterson’s heritage-rich bread pudding at Mar | Muntanya.

Executive Chef Tyson Peterson of Mar | Muntanya

This Winter, Go Beyond the Beanie

COLD WEATHER HAS ARRIVED and you need to cover your head. But, you fear the beanie is played out and the baseball cap makes you look like a frat bro. What’s a distinguished gentleman to do?

When the time comes to keep the snow and rain off your bald spot, you’ve reached a new stage in life. It’s time to buy a real hat. But which one?

Tatton Baird knows about real hats. They make their lids the same way they would have been made a century

or more ago—sometimes on the same machinery. From straw or felt, they make hats for customers whom they personally measure, usually in their shop in Springville, because a proper hat needs to be fit to purpose. Through their consultation process, they’ll learn your lifestyle and ensure your custom hat is putting in the right kind of work. Whether you’re a country romper or a city slicker, for winter, the Tatton Baird hatters suggest three classic styles.

MODERN FEDORA

The city classic, with an elongated teardrop shape and a respectable 3.25” brim. This is a hat you can wear anywhere, especially to the office.

CATTLEMAN’S CREASE

A classic cowboy hat with a large 4.25” brim isn’t a style you can pull off everywhere, but here in the West, it’s an expression of our history and can be dressed up nicely for a dinner out.

COUNTRY GENTLEMAN

This no-nonsense workhorse hat has a relatively modest 2.75” brim and a clean profile. Finished with a classic leather band, it’s a modest and handsome headpiece that’s versatile for town or country.

Want to Make a Bold Statement?

Try stepping out in a local classic, the Utah Dish. A tall hat with a telescopic crown and a wide 4.25” brim edged with a distinctive kettle curl, the Utah Dish is what your great-great grandpa might have worn to squire one of his wives to a dance hall in the 1880s.

The Three Lives of a Well-made Hat

Tatton Baird founder Chandler Baird Scott puts it this way: A real hat should last decades. When you invest in a proper hat, it has three distinct lives. First, it’s a going-out-to-dinner hat. Then, maybe after a first reshaping, it becomes a work hat. Finally, after several reshapings and the wear and tear of life, it’s your barn hat, too disreputable to wear out in public but still a proper tool for use, tattonbaird.com.

HIP IN THE HILLS

In burgeoning Heber, designer Gregg Hodson brings modern edge and midcentury style to a mountain home full of smart, custom twists

CALL IT A SEQUEL, OF SORTS. A fer cra f ing a desert retreat steeped in midcentury-modern swagger, designer Gregg Hodson helped the same homeowners write a new chapter—this time in the mountains of Heber, Utah. Trading the sunbaked terrain of Ivins for the rugged beauty of the Red Ledges community, Hodson faced a familiar challenge: channel classic Mad Men-era style in a landscape dominated by rustic charm and log cabin vernacular.

“Midcentury design emphasizes clean, simple lines and minimal ornamentation, which complements the natural terrain and unpretentious aesthetic of a mountain home,” says Hodson. With that in mind, he transformed the Club Cabin residence— originally designed by Kevin Price and built by Jonathan Adams—into a mountain-modern sanctuary that defes cliché.

For this empty-nesting couple, Red Ledges ofered the perfect balance of serenity and proximity to family. Seeking a lockand-leave lifestyle, they embraced a design rooted in contrast

and clarity. Hodson lowered the soaring great room ceiling to create intimacy and added a bunkroom and playroom above. He detailed hallway ceilings to prevent tunnel-like volumes and expanded window sizes to usher in more light and sweeping Wasatch views.

Echoes of the clients’ desert home appear throughout. In the kitchen, a wood-clad beam ceiling nods to the Ivins retreat. Straight-lined white oak warms the foors, beams and cabinetry—each subtly varied in tone to avoid uniformity. Te palette contrasts near-white walls with dark elements: a Neolith f replace, black hardware and charcoal stone-look tile.

A curated collection of midcentury classics—including a Saarinen table, Nelson Bubble Pendants and Eames stools— grounds the home in timeless sophistication. “ T is furniture mirrors today’s lifestyle—straightforward, clean and ref ned,” Hodson says. Te result? A sleek yet soulful retreat, attuned to its alpine setting and the people who call it home.

Peak Style

Designer Gregg Hodson employed smart details and midcentury cool to shape

stylish mountain escape

OPPOSITE: Set in Heber’s Red Ledges community, this modern mountain retreat blends seamlessly into its rugged surroundings. A spacious back deck takes in sweeping views of cedar-studded hills, Mt. Timpanogos and the Wasatch range.

1. LIVING ROOM: Goodbye soaring cabin ceilings, hello cozy sophistication. A new 10-foot beamed ceiling adds intimacy and makes room above for a bunkroom and lounge. Light wood tones, clean lines and midcentury pieces— including a Knoll Womb Chair and Room & Board swivels—keep things crisp and relaxed.

2. ENTRY: A sculptural cluster of Nelson Bubble Pendants floats in the two-story entry, casting a soft glow over a modern stairway and sitting area. A piano and a pair of Florence Knoll chairs strike just the right note.

3. KITCHEN: Horizontal-grained white oak cabinets and a quartz-clad backsplash that rises to the ceiling deliver high style with timeless details. Overhead, a beam-lined tray ceiling ties into the home’s open floor plan, while black and steel accents nod to the living room’s fireplace.

4. POWDER ROOM: A floor-to-ceiling tiled wall and floating vanity with underglow lighting make this small powder room big on impact. A blackand-white glass panel offers stylish privacy.

5. BUNK ROOM: Custom orange bunk beds turn up the volume, while a mix of shiplap and barnwood adds texture. Built for fun, the adjoining playroom is brimming with personality and pattern.

Gregg Hodson

The Chicago Trunk Murder Mystery

How

did a Utah Dandy’s body wind up in a Windy City warehouse?

IN 1893, A LARGE WOODEN

CRATE MARKED “Household Goods” arrived at an address in Chicago. No one at the address knew what it was, and other than the vague description, it was unlabeled, so they refused the delivery. T ree years later, in 1896, the crate resurfaced in an unclaimed freight auction (think: Storage Wars).

Tis was a blind auction, meaning bids were made without any inspection of contents. Te two Chicago businessmen who purchased the unopened box, which was heavy, speculated it could contain a cast iron stove and put in the winning bid for just under $15. However, a fer prying open the wooden shipping crate, they found a zinc metal box, which accounted for the crate’s weight. It was sealed with spot welds and measured 32 x 22 x 18 inches.

considered a Tenderloin district. There were brothels and saloons on Franklin but also a multi-racial community living in boarding houses, as well as many businesses owned by people of color.

But back to that guy in the box. Te body was (most likely) the origami remains of one Monsieur Prospier Chazal, a Frenchman who frequented saloons on Franklin Avenue. He was last seen f aunting large amounts of money and diamonds around town. And the trail ends there.

Edison

Street Today

Today, Edison Street is a popular spot with restaurants, bars, a hip record shop and, let’s not forget, the brand new shiny Utah State Liquor Store. One of the bars, Franklin Avenue Cocktails + Kitchen, was named in remembrance of the street’s former name and its spicy history.

fer prying open the wooden shipping metal box, which

Inside, they found a desiccated body with a thick rope tightly binding its knees to its chest and pulling its head down into the body. It was a snug ft and, very clearly, bones had been broken to make the squeeze.

The discovery made national headlines and the ensuing investigation determined the box had been shipped from Salt Lake City. No return address, of course.

No one knows how M. Chazal met his end or what possessed whoever did the killing to gruesomely stu f his body into a metal box, weld it shut and ship it COD to Chicago.

The case of the mummified remains was published in the Boston Medical and Surgical Journal, 1898.

BELOW: Courtroom illustrations of the two men, Carl Haas (left) and Frank Ahlgrim (right), who purchased the trunk at a storage auction.

The two men both testified that upon opening the box, they were “disconcerted” by what they found and immediately reported it to the police.

Which leads us to Franklin Avenue, the original name of a mid-block street connecting 200 South and 300 South in SLC (renamed Edison Street in 1906). According to the blogger Rachel Quist (Rachel’s SLC History, slchistory.org ), when Franklin Avenue was at its heyday (the late 1880s and 1890s), it was home to the majority of African Americans in Salt Lake. Like other midblock alleys in the downtown area—Commercial Street and Plumb Alley—Franklin Avenue was

A courtroom illustration of a Cook County Coroner testifying before a Chicago court.

DAMMED IF YOU DO…

The Glen Canyon Dam controls the flow of water to the lower Colorado River. If the antiquated dam breaks down, the Upper Basin States break their promise to everyone downstream. Is it time to say ‘damnit’ to the whole dam thing?

THE GLEN CANYON DAM

NEEDS A MASSIVE OVERHAUL if it’s going to keep delivering hydroelectric power—or, for that matter, water to the lower Colorado River.

Amidst contentious negotiations to decide who gets how much a fer the Colorado River’s current water guidelines expire in 2026, a letter from the Lower Basin states to the U.S. Secretary of the Interior demanded that any decision-making include the necessary infrastructure repairs and improvements to ensure the river keeps fowing beyond Glen Canyon Dam.

“I think a lot of people, especially in Utah, don’t really realize that Glen Canyon Dam and Lake Powell were not built for recreation,” says Eric Balken, the Executive Director of the Glen Canyon Institute.

Millions of people in Arizona, California, Nevada and Mexico depend on water fowing through Glen Canyon Dam.

Whether we like it or not, the Upper Basin states have a legal obligation to deliver water downstream to the Lower Basin.

4 bypasses

“River

(ROWS)

“Te dam was built to deliver water to Lake Mead in an exact amount…to fulf ll an accounting obligation under the Colorado River Compact,” says Balken. But that “accounting system” is on the verge of crashing.

SHORTSIGHTED DAM DESIGN

In the 1950s, when the engineers who built the Glen Canyon Dam designed its penstocks and outlet works, they must never have imagined the water levels of Lake Powell dropping below full. They certainly would not have imagined the “bathtub ring” we see now, high above the water’s surface. If they had, they might have had the insight to install a drain. They didn’t.

If the water level ever falls below the penstocks, which send water from the reservoir through the turbines and into the Colorado, the dam can no longer generate electric power. Te penstocks, which were installed too high at hundreds of feet above the original river bed, have a failsafe…but it’s failing.

Tere are lower bypass tubes called “river outlet works” (ROWs) that allow water to continue to fow through to the river when the lake is lower, but a 2023 release damaged the ROWs. Pockets of air and sediment caused cavitation; shock waves that damaged the surface of the tubes. Te U.S. Bureau of Reclamation, which manages the dam, repaired the ROWs’ surface lining but acknowledged that even relining the outlets “will not prevent the risk of additional cavitation” when the dam is operating at low reservoir levels.

Te Lower Basin states’ letter shows that recent proposals maintain the levels of Lake Powell by releasing less water to the Lower Colorado, which risks the livelihoods of everyone downstream and does not contend with the dam’s potential crash.

But there are other options. Maybe the need for the dam has passed?

Glen Canyon Dam
Eric Balken, Executive
of the Glen Canyon Institute
Glen Canyon Dam

A BIG DAM MISTAKE?

“We’ve got these huge dams and not very much water behind them,” explains Balken. “These huge reservoirs are mostly empty.” Climate change has reduced water flows by as much as 20%, and it’s projected to continue decreasing in the decades to come.

“You’ve got this impending engineering disaster at the dam. We don’t have enough water to f ll either Powell or Mead. So, what we’re proposing is what we call ‘Fill Mead First,’” says Balken. Te proposal advocates for studying what a full bypass of Glen Canyon Dam would look like.

“A lot of people consider Glen Canyon Dam to be one of our country’s greatest environmental mistakes,” says Balken. When it was commissioned in 1956, the National Environmental Policy Act (NEPA) and the Endangered Species Act did not exist. Now, we better understand the downstream efects of the dam on the Grand Canyon ecosystem, like endangering native fsh species. Upstream, when the dam created Lake Powell, it fooded canyons; archaeological sites and native plants and animals disappeared under the water.

Where water levels have dropped, Glen Canyon shows what it was like before the dam. “We’re seeing the return of cottonwood and willow forests and beaver and birds and all of this wildlife,

and the emergence of cultural sites, waterfalls, grottoes, arches and bridges,” says Balken. “ Tere’s a national park coming back to life in Glen Canyon right now because the reservoir is low. It’s shown us a glimpse of the potential for restoration in Glen Canyon.”

As far as giving up Lake Powell, Balken says, “I can totally appreciate why people love the reservoir. I’m a Utah boy. I know plenty of people who love going to the reservoir to recreate. But it will transition from a reservoir to a river destination.” Te Glen Canyon Institute believes Glen Canyon should be a national park that might look similar to parts of Canyonlands or the Grand Canyon.

In this version of the future, Glen Canyon will not be free of all dams. Balken has made regular trips to Davis Gulch for 15 years. On his most recent trip “ Te whole canyon was just full of beaver dams,” he says. “We probably saw eight or ten good-sized beaver dams in Davis Gulch. When the beavers come back and reclaim a canyon...we’re back. Look, we made some mistakes with Glen Canyon Dam, but we don’t have to live with them.”

What is ‘Cavitation?’

The Glen Canyon Dam has had trouble with cavitation in the past. This phenomenon happens when water under extreme pressure forms, and then collapses, vapor-filled bubbles, generating shock waves. This nearly caused a catastrophic failure of the dam in 1983; the tunnel spillways were designed for short-term use, but a flood on the upper Colorado caused cavitation to set in. Emergency eforts narrowly averted a total failure, but cavitation remains a threat to the dam’s integrity.

LAKE POWELL
3,700 ft. (full pool)
Glen Canyon Dam
Antique Plumbing inside
Canyon Dam
Glenn Canyon Dam penstocks

What We’ll Lose and What We Might Save

Public art project Wake The Great Salt Lake addresses environmental crisis through art

MEASURING IN AT AN AVERAGE DEPTH of little

more than 10 feet deep, Utah’s capital city namesake is shrinking toward a quiet demise. Some experts suggest the Great Salt Lake could dry up within the next fve years. And so we ask: How do we, as a community, rise to meet this moment? How can each of us enact real change? How do we save the Great Salt Lake? Tese are the questions that Salt Lake City Arts Council’s public art project, Wake the Great Salt Lake , is aiming to answer.

Wake the Great Salt Lake (WGSL) is one of eight programs awarded a $1 million dollar grant by Bloomberg Philanthropies, and the project focuses on values of hope and unity to address environmental crisis.

“When you’re presented with a great existential issue like the decline of the lake, it’s really easy to lose hope,” says WGSL Project Lead Andrew Shaw.

“But artists help us to imagine positive futures. Tey help us see not only what we’re losing, but what we’re saving—what we’re restoring.”

WGSL has spent the last year collaborating with local and international artists on a series of 12 temporary installations.

“We wanted to focus on maximum diversity by representing as many artistic mediums as possible, artists of all stages of their careers and from all geographic locations across Salt Lake,” Shaw explains. Many of the installations have already happened. Artist Nick Pederson’s May-June installment, Here Today, Gone Tomorrow, consisted of giant billboards displaying photorealistic

depictions of two very di ferent outcomes for the Great Salt Lake. Acclaimed interdisciplinary artist Mitsu Salmon presented Feathered Tides, site-responsive dance performance at Miller Bird Refuge and Nature Park.

An ongoing collaboration between three Salt Lakers, Han Calder, Nick Carpenter and Ben Doxey, Te Great Salt Lake Hopeline is a mobile phone booth and dial-in hotline that invites callers to record their memories, hopes and fears for the lake. Marked by bright pink lettering, the phone booth will appear at events across the city throughout 2025, but callers can dial in to 979-GSLHOPE anytime to leave their messages, and listen to sounds of the lake itself.

Coming soon, Plan-B Teatre will present two original shows for a range of audiences. Eb & Flo follows a capricious f amingo who longs for adventure. Created for grades K-3, this show will tour elementary schools across the state during the 2025-2026 school year, and ofer free public performances on select dates in October. Suitable for older audience members, the Great Salt Lake takes human form in Plan-B’s Just Add Water Te climate-fction dramedy tells the story of nature spirits, open mics, humans, dust and hope. Audiences can catch performances from Oct. 2-19, see planbtheatre.or g for performance times.

At its core, Wake the Great Salt Lake invites the community to take part in a conversation. A conversation that isn’t just about what we’ll lose if the lake disappears, but what we will gain if we save it. “I hope everyone who encounters one of these artworks is not only inspired, but also leaves with a sense of purpose. We all have a part in this conversation.”

Visit Wakegsl.org to learn more about upcoming installations, and follow them on instagram for the latest updates @wakegsl

The Great Salt Lake Hopeline is a mobile phone booth and dial-in hotline. Leave your own message for the lake at 979-GSLHOPE.
Artist Kellie Bornhoft illustrated 64 species that depend on the lake for survival. Printed on sheer fabrics, viewers flipped through the images and observed their interconnectedness.

RirieWoodbury 2025-2026 SEASON

REVERBERATIONS

September 25-27, 2025

Featuring a world premiere by incoming Artistic Director Leslie Kraus, as well as a new creation by famed choreographic duo Florian Lochner and Alice Klock of Flockworks.

TRAVERSE

January 15-17, 2026

Choreography and art in motion, this concert features the work of the company’s 2026

Choreographic Canvas Selected Artist, a nationally recognized artist residency initiative.

SPRING FORWARD

Annual Benefit Party

April 16, 2026

Spring forward with the Artists of Ririe-Woodbury Dance Company in an evening of frivolity, fashion, and florals. VIP showing of Vantage Point, as well as craft cocktails and light bites.

VANTAGE POINT

April 17-18, 2026

From her vantage point, featuring an evening of works by female choreographers including Princess Grace, Keerati Jinakunwiphat and Tzveta Kassabova (in an encore performance of The Opposite of Killing).

TICKETS WILL BE AVAILABLE AT RirieWoodbury.com

FORWARD MOTION

The New Face of Ririe-Woodbury Dance Company

IN THE VIBRANT BACKDROP OF THE 1960S, sparks of experimentation and exploration ignited to form Ririe-Woodbury Dance Company, a Utah institution that helped redef ne the contemporary dance landscape.

Today, the rep company f nds itself in post-pandemic fux, grappling to unearth its next evolutionary stage. While looking for a fresh artistic current, it is, like many performing arts organizations, seeking new ways to bring audiences into theater seats.

Leslie Kraus, Ririe-Woodbury’s new artistic director, thinks she may have the answer, but it has less to do with “seats” and more to do with reimagined “spaces.”

“I feel so honored to step into this legacy company,” says Kraus, best known for her starring role dancing as Lady Macbeth (2012-2014) in the of-Broadway smash hit, Sleep No More. Moving to Utah this past summer with her family (her husband, Salt Lake native Brandin Stefensen, is a former dancer with the company), she hit the ground running to f ll the vacancy lef by former director Daniel Charon. “It’s a dream come true for me, and I’m excited to curate seasons that bring in many voices and a wide

range of life experiences, which I hope Salt Lake will be excited about.”

She spent her early career dancing and then assistant-directing for the awardwinning Kate Weare Company in Brooklyn, NY. She also worked as a faculty member at University of Oklahoma’s dance department and coordinated the Five Moons Dance Festival. But her pièce de résistance is immersive dance, a genre that dissolves the boundary between spectator and performer, sometimes employing unconventional dance settings to engage audiences more deeply in the creative process.

“How does a 61-year-old dance institution pull itself of the traditional stage and put itself back in the hands of the community? While other candidates talked about immersive dance and theater, Leslie is that. She has the lineage and the actual chops to explore it with us,” explained RirieWoodbury Executive Director Tom Dancy.

So, should Salt Lake buckle up for immersive walks in the park alongside dancers or programs where we inhabit a dancer’s digital avatar?

“No good work comes out of coming in and f ipping the table,” Leslie says, noting that she is intent on building trust through listening. “I want to enhance the company’s image as an experimental dance hub, introducing new and interesting ways to think about dance. But I also want to take the time to learn what the community and dancers respond to and f nd that sweet spot.”

While her experience dancing in ‘Sleep No More’ is no doubt a trendy asset, she reminds us that innovation is still happening on the proscenium stage in dynamic and exciting ways, too. Leslie says she opts for a more tempered, balanced approach, especially when considering Ririe-Woodbury’s storied history and reputation for dance quality.

Photo courtesy of dancer, Leslie Kraus
IT’S A DREAM COME TRUE FOR ME, AND I’M EXCITED TO CURATE SEASONS THAT BRING IN MANY VOICES AND A WIDE RANGE OF LIFE EXPERIENCE, WHICH I HOPE SALT LAKE WILL BE EXCITED ABOUT.”

Still, who can blame us for getting a bit starstruck? Sleep No More, with a cult-like following over its 14-year run, was one of the unlikeliest, hottest tickets in New York. Audiences, wearing signature company masks, moved through di ferent foors of the swanky McKittrick Hotel to an assemblage of artistic mediums—f lm, contemporary dance, theater, music,

literature—in a retelling of Shakespeare’s Macbeth. A fer performing in the production for two years, Leslie signed on with the same UK-based immersive theater company, Punchdrunk, for another lead role in Te Drowned Man

“Immersive is a sexy word that people throw around, but really, it just explores something already inherent in dance performance: the partnership between the dancer and the audience member,” says Kraus, who describes taking audiences to the next level by allowing them into the dancer’s space sans barriers. “Audiences feel like they’ve just been dropped into the center of a movie, so it’s deeply thrilling for them.”

From the work SQUID, dancer Leslie Kraus.
Dancer Leslie Kraus, seen in the film I AM STILL WAITING , directed by Stephanie Liapis.

A Day for the Dead

DIA DE MUERTOS , the Day of the Dead, kicks of each winter on the f rst days of November. We wanted to know more about this increasingly popular celebration in Utah, so we spoke with Irma Hofer, who helps create the Dia de Muertos event at the Utah Cultural Celebration Center. Here’s what she had to say:

“The Day of the Dead is to celebrate the life of our loved ones who have passed on. It’s actually two days: November 1st and November 2nd. November 1st is for the children. November 2nd is for adults. They come to our homes to visit us. The dead ones. That’s why we prepare altars, ofrendas , in their honor, with their pictures and their favorite foods and items. These are objects to help us remember them. They don’t die because they live in our hearts.

Many celebrants wear special costume and makeup for Day our is celebrations, as well as with the aromas favorite foods and items. These are objects to don’t of the Dead.

On the altars, the highest part is heaven. Then you come to the middle part, which is limbo. All the Earth products are represented in the lower level. People add the cross as well, because that represents the crucifixion and the sacrifice of Jesus Christ, and also represents the four cardinal points; earth, wind, fire and air. Te altars also frequently have sunshine-yellow marigold fowers. Because it is a bright color, it will be easy for the dead ones to come near and follow along in the celebrations, as well as with the aromas that that we have—the incense will be burning, and the aroma and the color of the marigolds will call in the ancestors, bring them toward us.

People go to the cemeteries as well on Dia de Muertos. You will see people picnicking all over the place.

Tey decorate the site with fresh fowers and candles and they have a picnic. Tey play the deceased’s favorite songs and they just reminisce. Te memories come to us—if we see a car pass by, that was Uncle Tom’s car. Or if we see a meal or a food that grandma prepared so well, we remember her fondly.

You will see skulls on Dia de Muertos, but the skulls are not the scary ones, they are the fun ones. The tree of life has flowers and it has skulls. It’s both, because life and death are married. They come together. We should not be afraid of that, because with death comes eternal life.”

The Utah Cultural Celebration Center will be hosting a Day of the Dead celebration on Saturday, Nov. 1. The event features traditional Mexican dance & musical performances, traditional food and a variety of complimentary hands-on activities for the whole family.

THE FOUR ELEMENTS:

• AIR is represented with the papel picado (punched paper).

• WATER is in different types of vessels.

• FIRE is symbolized by the candles.

• EARTH is represented by its fruits, vegetables and flowers.

Altars are used to attract the spirits of the dead with bright colors, incense and their favorite things.

The B est is Yet to Come

The B est is Yet to Come

This ski season, experience Park Cit y Mountain like never before with the new Sunrise Gondola just steps from Pendr y Park Cit y.

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Elevate your access. Take in the views. Start your next adventure. Book your stay

Elevate your access. Take in the views. Start your next adventure. Book your stay

S can QR Code to Learn More:

S can QR Code to Learn More:

BEYOND THE GOBLINS

Did You Know?

There is evidence in Goblin Valley of native people’s ancient dwellings and petroglyphs. In the 1920s, cowboys were searching for cattle when they rediscovered the valley. Before its designation as Goblin Valley State Park in 1964, the cowboys first called it Mushroom Valley.

BEYOND THE VALLEY OF THE GOBLINS

Hoodoos aren’t

the only

thing to see in Goblin Country

IREMEMBER DRIVING TO GOBLIN VALLEY for the frst time as a kid. My dad explained what we were about to see: hoodoos, mushrooms, goblins. I was afraid to encounter hundreds of creeping, knobbly goblins prancing around the red rock. Growing up in Utah, I’ve explored well beyond Goblin Valley and have seen things even crazier than the goblins. Goblin Valley may have the fame, but don’t miss out on all the other grand views within two hours.

GOBLIN VALLEY STATE PARK

A valley filled with knobbly sandstone rock formations, Goblin Valley is one of the most unique parks in Utah. There’s no official hiking trail. You can run around— and on top of—the hoodoos like a child at a playground. If you hike to the

southernmost valley (Valley 3), you’ll get to a point where you’re hopping from goblin-top to goblin-top because you can’t even see the ground! When hiking in Goblin Valley, it’s easy to get lost, especially as you hike further back. Be sure to be prepared with a map and extra water.

Te valley ofers a variety of other activities and amenities to enjoy. Tere are 24 RV/tent campsites and two yurts for reservation. Goblin Valley also has one of the darkest night skies in the world, so it’s a great place to camp and take in spectacular views of the Milky Way. You can hike one of the many hikes in the area, mountain bike just east of the hoodoos and even play disc golf on a 20-hole course (play for free, rent discs for $1 each). If you’re looking for a little more thrill, hike back to Goblin’s Lair for a short rappel. Bring your gear, and don’t let the goblins hold you captive in their lair. stateparks.utah.gov

Goblin Valley is known for having one of the darkest night skies in the world, a perfect place for stargazing on a cloudless, moonless night.
Goblin Valley State Park is a mystical place for kids and adults alike.

FACTORY BUTTE

In the middle of nowhere, in a sea of red and gray rock 6,302 feet above the ground, towers Factory Butte. Its unique shape resembles a traditional factory with chimneys. Factory Butte is an hour away from Goblin Valley, but you can camp anywhere around the butte on the surrounding BLM land. This area comes with great opportunities for thrilling adventure—dirt biking, ATV riding and off-roading. Ride for miles on hills, dropoffs and natural jumps made of bentonite clay in the Swingarm City OHV riding area just east of the butte. Check out The Castle at Swingarm City—a menacing climb with an edge like a knife, Factory Butte looming in the background. hanksvilleutah.gov/factory-butte

BASECAMP: HANKSVILLE

Though it’s a small town, Hanksville has everything you need for a stop on a long road trip—lodging, gas, burgers and fries and random sculptures (if you need a break from rock formations). Consider Stan’s Burger Shak a mandatory destination. When you’ve been stuck in the hot car for hours snacking on stale chips, a cold shake and a hearty burger and fries are exactly what you need. Just across the street from Stan’s is a Hanksville icon: the Hollow Mountain gas station with its convenience store built right into the mountain. It took 100 tons of dynamite to make space for this air-conditioned store, and though it’s in a rock, you can find bathrooms, cold drinks, merch and more. Up the street is Carl’s Critter Garden, a whimsical stop for those looking for something different. The garden is an exhibit of abstract sculptures, mainly dinosaurs, made from recycled machinery and scrap metals. It’s free to enter, but Carl asks for donations to feed his family (his two goats and his duck). hanksvilleutah.gov

MOONSCAPE OVERLOOK

Moonscape Overlook, just 30 minutes from Hanksville, offers an indescribable, extraterrestrial experience. Most people go to southern Utah for the red rock, but this valley of swirling gray ridges and draws is captivating in a way you’d never expect. The best time to go is at sunset when the sun is behind you. The valley glows like the surface of the moon, and you can get fantastic photos (though photos never really do this place justice). Be aware that you need an off-road vehicle to access this viewpoint.

Don’t Fall

In February of 2024, a 19-year-old boy stood on the edge of a cliff, attempting to get photos of the majestic Moonscape Overlook Valley. The cliff edge crumbled under his feet, and he tragically plunged to his death. Hikers and photographers, be wary of the dangers of cliff edges.

There are two public yurts for rent within Goblin Valley State Park.

Morgan Hart standing near, but not too near, the edge.

The Hollow Mountain gas station features what may be the most unique convenience store in America —inside a mountain.

sunset, the

BENTONITE HILLS

It’s not often you see a rainbow made of rocks and mud. In the Bentonite Hills area, shades of deep red, magenta, purple, green and blue mud roll over hills. The colors are most distinct just after sunset, right before it gets dark, and the best way to see the rings of color is with a drone. Only accessible by a high clearance vehicle on Hartnet Road, this area is limited to driving and hiking only in designated areas. Any footprint or tire track scars the surface and takes years to heal. Keep the scenery pristine and smooth for the next visitors.

TEMPLE OF THE SUN & TEMPLE OF THE MOON

Cathedral Valley, in the northern corner of Capitol Reef, is home to spectacular red rock monoliths rising 400 feet out of the flat land. The Temple of the Sun and the Temple of the Moon are difficult to get to—you need an off-road, high-clearance vehicle to ford a river and cross rugged terrain, but because of this, you’ll find it’s a remote area with nowhere near as many visitors as the main area of Capitol Reef. You can even get a permit to camp near the surreal towers of rock.

Visit in spring and you might see a blooming Beavertail pricklypear like this one. It’s not easy to get to the Temple of the Sun rock monolith, but it’s worth it.

Southern Utah Safety

• Always check the weather—rain is dangerous for off-road driving because it gets muddy and slippery.

Rather than sticking to the hiking trails, at Goblin Valley you can scramble amidst the ancient hoodoos on your own path.

• Bring water, especially in the summer. You can never be too prepared with water in the middle of a hot desert.

• Read the signs! They aren’t for decoration (the landscape is beautiful already). If they warn of danger (stay away from edges, advanced hiking trails), pay attention to them.

• Bring a map. There’s a lot of land. Everywhere you go can feel like the middle of nowhere, so come prepared with paper maps in addition to downloaded maps to orient yourself. Try the offroading app on X Offroading, onxmaps.com.

At
Bentonite Hills will shimmer with many of the colors of the rainbow.

One Utahn’s Field Guide to Running the Boston Marathon

BYU FTW

Because we live at high altitude, pro runners love training here. But that doesn’t fully explain why BYU has supplanted Oregon as the distance-running leader among universities. Take a look at the Men’s top seven finishers in the 2025 Boston Marathon.

1. John Korir (Kiramwok, Bomet, Kenya) 2:04:45

2. Alphonce Felix Simbu (Singida, Tanzania) 2:05:0

3. CyBrian Kotut (Nandi Hills, Kenya) 2:05:04

4. *Conner Mantz (Smithfield, Utah) 2:05:08

5. Muktar Edris (Silt’e Zone, Ethiopia) 2:05:59

6. *Rory Linkletter (Herriman, Utah) 2:07:02

7. *Clayton Young (Am. Fork, Utah) 2:07:04

*Ran for BYU

ON AN UNSEASONABLY WARM

APRIL MORNING this past spring, 32,000 Boston Marathon runners lined up to race one of the most difcult courses in the world. While I wasn’t one of the Utahns invited to the elite starting gate, nor did I f nish in the overall top ten (but can you believe it? A whopping three from Utah did. See sidebar), I was proud to be one of 377 runners representing the Beehive State.

‘Run the f rst 10 miles with your brain, the next 10 with your training and the last 10 with your heart,’ chimes a popular mantra for marathoners, but one that’s particularly hard to execute on the Boston course. Tat’s because during the six initial miles of downhill, adjusting to the roaring crowds and the feld of fast-moving (and pumped with adrenaline) fellow runners, slowing the motor is a mind game. Regret comes soon enough for the false-starters around mile seven, when the gentle descent abruptly ends and 10 miles of rolling hills begin, but full-blown penitence kicks in during the tough uphill sections on miles 16-21 (the steepest section is nicknamed “Heartbreak Hill” at mile 21).

Not my f rst rodeo, and my hypervigilance and overplanning put me in good shape as I angled against the pitfalls—that, plus I believe in miracles. So, as the spectators

swelled with each passing stride toward the famous f nishing stretch on Boylston Street, the faster my legs carried me. It was time to let loose and capture those negative splits I was aiming for during the f nal 10k.

For us mountain folk who train at 4,200 feet, it’s striking to run at sea level and drink in that luxuriant, salty sea air. And, didn’t I mention—I believe in miracles? Te balmy weather on race day was a praise-God-worthy rarity (case in point: my 2015 Boston monsoon experience). But hands-down, the frenetic crowd energy was the real oxygen to my lungs (can I just say that Bostonians are amazing?) Te magic I’d envisioned when I dropped two grand on hotels and f ights to make it to the Boston Marathon became a reality when, despite leaden legs, I ran on air—Hallelujah!— through the f nish line.

BOSTON, BOSTON, BOSTON…

OK, it was a lot of money to spend on a race. So what is it with the Boston Marathon and why do so many Utahns put it on the bucket list? To help you understand, let me give you a little background.

Any marathon runner will tell you that waiting around for the starting gun feels longer than the race itself. First, there’s the

Boston Marathon, 2019
The author’s Boston Marathon 2025 Medal

school-bus shuttle to the starting line, usually at an ungodly hour like 4 a.m. Ten there’s the compulsory “party” at the start line, complete with music, emcee, f re pits and rows of ca feine-pumped runners stretching in endless lines waiting for the porta potties. Tere’s no enjoying the downtime, but we make the best of it, sitting on the hard ground wrapped in blankets around the f re pits, forcing ourselves to make small talk if we can get our teeth to stop chattering.

Since I can never get my teeth to stop chattering (I blame the ca feine and nerves as much as the cold), I like to play a little game to pass the time. Closing my eyes and taking in the slivers of conversation swirling around me, I expect to hear a word on repeat, a drum beat in the cacophony.

Wait for it…

“ Te f rst time I did Boston…” blah blah blah “Is that a Boston quali fer…?” blah blah blah “My injury right before Boston…” blah blah Why Boston? Well, there’s clout, of course. While your friends’ eyes instantly glaze over when you talk about your training schedule or your hamstring fare-up, when you casually bring up, I dunno…that time you ran Boston, people eye you with a new level of respect. You’ve had an instant glow-up.

Yes, the Boston Marathon is one of six “majors” and the world’s oldest annual marathon, but the real reason it ranks as one of the most prestigious road racing events is simply because of the tough qualifying times–not so with other biggies that use a lottery system like New York City and Chicago.

Ten there’s the mystique. Held each year on Patriots’ Day (the third Monday in April), the storied marathon features a celebrated course; huge, high-energy crowds from start to f nish; and the iconic blue-and-yellow unicorn f nisher’s medal. Plus, it’s inspiring to see the marathon’s charity arm at work. Running alongside angels donning shirts representing the organization they’ve raised a chunk of change for—cancer foundations, military moms, the fght against domestic violence—is downright beautiful.

On a more personal note, running Boston gives me a sense of pride. Just qualifying is an accomplishment, and I rely on that grit and mental toughness when life gets messy. Plus, whenever I wonder if I’m getting old and/or weak, I remind myself that I ran Boston, the same way my husband reminds himself that Tom Brady is a year older than he is.

Te bottom line: if you’re aiming to qualify and run the Boston Marathon, I highly recommend it. If you’re wondering how to qualify as a runner in the Beehive State, read on.

BEST QUALIFYING RACES

Not every marathon is a Boston quali fer, but some distinctly tailor their course for it. “You will f nally hit that Boston qualifying time as it is the fastest marathon in the state of Utah” reads the REVEL Big Cottonwood marathon homepage, touting their stats and promising runners a fast, downhill course. Tat race takes place on September 13, 2025–THE very last day to qualify for Boston 2026.

Utah’s USATF Certified Boston Qualifying Races

APRIL

Salt Lake City Marathon, SLC saltlakecitymarathon.com

MAY

Ogden Marathon, Ogden ogdenmarathon.com

JUNE

Utah Valley Marathon, Provo utahvalleymarathon.com

JULY

Deseret News Marathon, SLC run.deseret.com

AUGUST

East Canyon Marathon, Morgan eastcanyonmarathon.com

SEPTEMBER

Runtastic NEBO Marathon, Payson runtasticevents.com/races

REVEL Big Cottonwood Marathon runrevel.com/bcm

*Huntsville, Utah Marathon huntsvilleutahmarathon.com

Cytiva Marathon, Top of Utah, Logan logandowntown.org

And while there are qualifying standards for each age group, more than 12,000 folks who hit the standard still didn’t get the green light this year. With more runners than slots, accepted racers in 2025 averaged seven minutes faster than the standard qualifying time. Ouch.

Te St. George Marathon is another popular quali fer. Dropping 2,600 feet in elevation, this race grants personal bests and plenty of quali fers. But such dramatic downhill running poses rigors on your quads and knees–I’ve had more friends get injured in that race than any other.

My recommendation: the Ogden Marathon, held each May. With a much more reasonable descent of 1,277 feet through the Wasatch Range, the gentle downhill slope gives runners a breathtaking tour along the Ogden River, around Pineview Reservoir, down Ogden Canyon and onto Historic 25th Street. I’ve seen rain and I’ve seen snow, but ofen runners get that perfect 50-60 degree range.

OCTOBER

St. George Marathon stgeorgemarathon.com

NOVEMBER

Bears Ears Marathon, Blanding bearsearsmarathon.com

The qualifying window for the 2026 Boston Marathon opened on September 1, 2024, and will run through (usually) a set date in September. The Boston Athletic Association is the best resource, baa.org

Author Heather Hayes after competing in 2025’s Boston Marathon

GET LOCALLY- CURATED MUSIC FROM UTAH PUBLIC RADIO EVERY SUNDAY

4-6 PM: The Music Never Stopped

LET US KNOW ANY ACCESSIBILITY ASSISTANCE A WEEK BEFORE THE EVENT.

Host John Florence shares true stories behind the music that defined the culture. With the Grateful Dead as a jumping off point, the show celebrates music made in the moment by the legends, plus artists of today, and influences of the past.

the

6-10 PM: Jazz Time

From ragtime to bop, from Havana to Paris to SLC, from Billie Holiday to Joe Lovano, host Steve Williams is your guide through the many varieties of jazz music – past and present.

10 PM-Midnight: The Edge of Jazz

Explore what jazz is with host John Northup – the high peaks and low valleys, the glossy and the gritty.

DISCOVER OVERLANDING

Explore remote parts of Utah (in comfort)

IN 2022, MY DAD STOOD ON the edge of Dead Horse Point, overlooking the Colorado River as it carves through southern Utah’s red rock. As he examined the vast network of trails beyond him, a question nagged at the back of his head…Can’t I go down there, to the places no one goes? A few months later, he purchased a vehicle fit to carry anything and everything one may need to explore the remote areas of Utah, joining the subculture of overlanding. He’s like that.

“What the heck is overlanding?” I asked him when he invited me on my f rst trip. Since that question, I’ve found an unexpectedly grounding love for Utah’s sublime places and a deeper connection to those with whom I explore them.

SO, WHAT THE HECK IS OVERLANDING?

It’s self-reliant adventure travel in an of-road-capable vehicle. You pack up everything you need—gear, food, water, extra fuel—drive to a remote spot, set up camp, cook a good meal, and settle in under the stars. Te next day, you’ll continue the drive to another beautiful place, and maybe stop for lunch just before a hike. In overlanding, the focus is on the journey, not

the destination. It’s about experiencing the solemnity of an untouched, pristine landscape, uninterrupted by tourists.

BUT ISN’T OVERLANDING JUST CAR CAMPING?

I’ve come to appreciate overlanding because it’s far more engaging. Everything you need to explore the expanse of the under-explored must fit in the back of your vehicle. Overlanding is about taking the adventure of camping to the next level and rediscovering our primal urge to roam (but comfortably and in style). Anyone can overland—but it calls for curiosity, preparation, problem solving, and a spirit ready to adapt when the unexpected happens.

WHAT’S IN THE RIG?

It’s best to remember “better safe than sorry,” but the trick is that everything you pack needs a place in your car. Not only do you need the basic camping essentials, but you’ll need to pack extra food, water, fuel, safety gear and a way to dispose of human waste for as long as you’re away from civilization. Some of my favorite pieces

TIPS & TRICKS

When you’re driving, you might see passing drivers throw up a peace sign or a fist. Like my dad, you may think they’re passing on polite greetings. Note that these drivers are communicating! They throw up numbers based on how many vehicles are behind them. For narrow roads with little room to drive, you’ll want to know how many cars are in a caravan to make for safe passing.

Overlanding at Goosenecks State Park
The author, Morgan Hart, behind the camp stove for morning chow

of gear that we pack are the long-range walkie-talkies, a battery-powered fridge to keep our food cold, and LED lights that stick to the inside and outside of our tent.

THE POINT IS THE DRIVE

Overlanding is said to have started in Australia when farmers needed to round up herds of livestock over great distances and multiple days. The point of overlanding is to drive!

On my most recent trip, we drove into Moab for a 99-mile journey over the White Rim Trail. Overlanding is like a bumpy road trip, especially if you take routes with more challenging di fculties. Make sure your vehicle is built for the trail. Most overlanding rigs are four-wheel-drive and designed to handle the bumps and ruts of of-road terrain.

A TRAIL-FINDING TOOL

With the remote travel of overlanding comes the risk of getting lost if under-prepared. But there are plenty of sources to help you navigate your route. I recommend the onX Offroad app. The app shows hundreds of trail options with descriptions, difficulty ratings, and photos and reviews posted from other adventurers. You can create

Gear (times 10)

Some people think overlanders are gear snobs—rich people who have money to spend. It can be so easy and cheap, especially for weekend trips. Overlanding is a problem that you build skills and knowledge to solve. You get better at overlanding. You learn how to solve problems, which is satisfying to us all.

BASICS

• A proper ofroad vehicle

• Camping gear: tent, sleeping bag, cooler

• Cooking equipment

• Food, water

your own route by connecting different trails, and you can download your custom map for offline access. onxmaps.com/offroad/app

BEYOND THE DRIVE

When overlanding, you can do anything along the journey: take a dip in a river, hike down a new canyon, splash the car through a mud puddle. But nothing beats doing these things with the people you love. Bring along your family, friends, spouse, or your dog to connect with in vast beauty and often with no cell service. That’s why I love overlanding; It didn’t just lead me into Utah’s forgotten corners, it brought me closer to the man who once looked out over Dead Horse Point and wondered, can’t I go down there? Turns out, we could. And we did.

FANCIER

• Rooftop tent

• Traction pads

• Camping toilet and toilet tent

• Shovel

• Rechargeable refrigerator

• Extra gas

• Spare tire

• Tire compressor and deflator

• Tire repair kit

• First aid kit

• Navigation device

• Table

• Shade attached to the car

• Lights for the tent

• Shoe cubby

• Water faucet

close taste it you can so

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One of the best features of overlanding is the ability to bring your own shade.

WOMEN in BUSINESS

Salt Lake magazine’s Women in Business section 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. These leaders are shining examples of success. Here, they share insights into their entrepreneurial journeys so others like them can follow their leads.

Cuisine Unlimited Catering & Special Events | Open Range Design & Build

Inside Out Architecturals | DZYN Builds | Spruce Hill Design

K. Rocke Design | Wasatch Midwifery and Wellness

Porsche Lehi a Ken Garff Dealership

Abby Rose Radtke

CUISINE UNLIMITED CATERING & SPECIAL EVENTS

3575 S. 300 WEST, SLC

FOR MORE THAN FOUR DECADES,

Cuisine Unlimited has been a cornerstone of Utah’s catering and event scene. Founded in 1981 by Maxine Turner, the company began as a simple endeavor, cooking for family and friends in a synagogue basement. Today, it has grown into a premier full-service operation, offering curated menus, planning, design and staffing.

Abby Rose Radtke, Director of Catering, celebrates her ninth year with the company this fall and credits Cuisine Unlimited’s longevity to consistency and innovation.

“Our food is amazing and I’m very picky,” Radtke says. “Guests eat with their eyes first and we know how to make an impression. Our executive chef has been with us nearly 30 years, keeping the menu fresh by evolving our offerings with each season.”

Local sourcing is central to her food philosophy, and she emphasizes the richness of Utah’s ingredients. “Our state has an incredible selection of produce and some of the best meats in the country. We work closely with our vendors to spotlight the best of each season. A taste of Utah is my spark.”

The interactive culinary experiences, such as their build-your-own risotto stations, are a crowd favorite. “It’s a show,” Radtke says. “And we love to perform.”

Radtke is especially proud of the company’s commitment to mentoring the next culinary generation through ProStart, a two-year nationwide training initiative for high school students. “During the summer, some of the students join our staff and work at events,” she says. “We’re deeply invested in the future of food service.”

With a passion for global fusion, Radtke is energized by the industry’s current trend toward cross-cultural flavors. “Cuisine Unlimited lives up to its name. The food we can create is truly limitless. Unlimited doesn’t just mean food, it means service,” Radtke adds. “We handle everything so our clients can truly enjoy their event.”

When you’re looking for a seamless event, elevated cuisine and a team that can handle it all, you can trust Cuisine Unlimited to bring your vision–and flavor–to life.

Hillary Call

DZYN BUILDS

801-472-0664

DZYNBUILDS.COM

AFTER NEARLY TWO DECADES IN THE TECH INDUSTRY, Hillary Call leaped into her true calling, designing homes that reflect the lives and personalities of the people who live in them.

In April, she left her 18-year tech career to join DZYN Builds full time, the luxury custom homebuilding company she founded with her husband, Carson.

The idea for DZYN Builds was born from their shared frustration with how fragmented and inefficient the traditional building process could be. Carson, who holds a construction degree but also spent years in tech following the 2008 housing crisis, could not shake his passion for building. Together, the two saw an opportunity to reinvent how homes are built by combining construction expertise with smart, transparent systems that put clients first.

With Hillary’s tech background and eye for design, she helped develop a process using a digital platform that gives homeowners real-time access to their build from blueprint to move-in.

“Clients used to feel left in the dark,” she explains. “Now, they can see exactly where they’re at in the process and where their money is going.”

As one of the company’s lead designers, Hillary is deeply involved from the start, partnering with clients, selecting architects and engineers and consulting on every detail, from flooring and light to paint colors and hardware. Her strong relationship with trusted architects, engineers and realtors enhances the customer experience with her streamlined approach.

“No two homes are the same and that’s what I love,” she says. “Each design brings its own challenges and I take the time to really get to know my clients so the home fits not just their style but their life.”

Outside of construction, Hillary further expresses her passion for design and creativity as the co-founder of Navy Gray Designs, a sister company named after her and her sister Gentry Thomson’s two daughters.

Her approach is warm, collaborative and detail-driven, offering a hand-in-hand experience from the first sketch to the final walk-through. “At DZYN Builds, our goal is simple,” she says. “We want the process to feel just as custom and personal as the home itself.”

NO TWO HOMES ARE THE SAME AND THAT’S WHAT I LOVE.

Leah Wynn

INISDE OUT ARCHITECTURALS

3410 S. 300 WEST, SOUTH SALT LAKE 801-487-3274 INSIDEOUTARCHITECTURALS.COM

LEAH WYNN’S PASSION FOR ARCHITECTURAL DETAIL took root early in life, from the seams and finishes to subtle elements that shape how a space feels.

As a college student studying interior design, she wandered from a tour group inside a Frank Lloyd Wright home. “I was captivated by how the seams in the floor aligned with the windows and ceiling joists,” she recalls. When her father found her mid-reverie and she explained what caught her eye, he smiled and said, “You’re definitely in the right field.”

That love of detail eventually evolved into Inside Out Architecturals, the Salt Lake City-based showroom Wynn has owned for 18 years. Specializing in curated decorative tile from more than 50 global lines, the studio offers everything from hand-painted ceramics to bold stonework and modern terrazzo. “We help clients find or create treasures that bring mood and personality to their spaces,” Wynn says.

Her early career gave her a wide view of the interior design industry, showroom work and product reps–but it was the world of decorative tile that pulled her in. At the time, Utah showrooms focused mostly on utilitarian materials. She saw an opportunity to offer design-forward, artisan-crafted tile for kitchens, baths, floors and exteriors.

Today, Inside Out Architecturals is a top destination for designers and homeowners alike. Wynn and her allwomen team offer hands-on support through layout design, selection and technical finishes. They listen closely, helping to bring each space’s story to life.

Wynn also keeps a pulse on what’s next. Her favorite recent trends are terrazzo with colorful aggregates, checkerboard tiles making a playful comeback and floor accents that double as bold focal points. She’s also seeing a return of tile borders and a dreamy revival of Delft-style hand-painted surfaces.

Sparked by that first moment of architectural wonder, Wynn’s eye for detail guides every client experience. Whether you’re a homeowner exploring bold new styles or a designer sourcing that one-of-a-kind finish, Inside Out Architecturals offers more than a product—it offers partnership, creativity and a deep appreciation for the art of the space.

Kristin Rocke

K. ROCKE DESIGN

3910 S. HIGHLAND DR., MILLCREEK (801) 274-2720

IN THE COMPETITIVE WORLD OF INTERIOR DESIGN, few names resonate like Kristin Rocke, acclaimed industry leader and founder of K. Rocke Design. With more than 20 years of experience, she has built a reputation not just for creating remarkable spaces but for crafting interiors alive with personal, versatile and elegant style.

At K. Rocke Design, no two projects are alike. Rocke’s signature approach blends fearless creativity with meticulous attention to detail, resulting in environments that surprise and delight.

Whether transforming a serene minimalist retreat or a vibrant maximalist haven, Rocke’s energized team thrives on collaboration, pushing creative boundaries to bring each client’s vision to life through vivid, expressive details.

Rocke and her team recently completed several projects showcasing their dynamic and inventive design range. Among them is a Gatsby-inspired interior where luxurious glamour meets artistic flair.

“This space was so much fun to create. We leaned into the use of radiant green glass and golden accents, featuring standout white glass kitchen cabinet doors and blackened emerald green glass bar cabinets, paired with cast glass elements in the dining and cocktail tables. We developed a custom profile for the 2-inch-thick white oak doors with polished, sterling silver hardware. By focusing on unique details, we added tactile elegance that set the tone for the entire space,” Rocke explains.

Another client wanted a design inspired by blue jeans and diamonds, which created a warm and welcoming vibe. It’s a space designed to be lived in, with an approachability that’s full of character and perfect for everyday comfort and entertaining alike.

What sets Rocke and her team apart isn’t just style, but a commitment to making every space a reflection of what it is intended for, yet highly exceeds her clients’ expectations.

“We design with heart and imagination,” Rocke says. “Our process is a true collaboration, one that begins with a conversation that guides each choice and detail toward an outcome that feels authentic and inspiring.”

With Rocke’s fearless eye to her team’s inventive spirit, every project becomes more than a room and instead a refined expression of individuality. From bold statements to quiet elegance, K. Rocke Design brings imagination to life with interiors that inspire.

Tonya Olsen

SPRUCE HILL DESIGN

260 E. MAIN ST., MIDWAY 435-315-3600

SPRUCEHILL.DESIGN

RECOGNIZED AS ONE OF UTAH’S PREMIER

INTERIOR DESIGNERS, Tonya Olsen brings artistic vision and refined expertise to her industry, elevating interiors into stunning visual stories. As the founder of Spruce Hill Design, formerly Olsen Home Design, she leads a design firm celebrated for crafting thoughtful, curated environments that reflect each client’s vision and personality.

Interior design first captured Olsen’s imagination at a young age, when her mother entrusted her with designing her own bedroom. That early creative freedom ignited a passion that has shaped her life and career.

Though she earned her first degree in public relations, Olsen couldn’t shake the calling toward interior design. After nearly a decade working in PR, she returned to Utah State for her master’s degree while juggling school, motherhood and a full-time job, commuting weekly to Logan to pursue the career she couldn’t let go.

“If something keeps tugging at you, follow it,” she says. “That’s where passion lives. That’s where happiness begins.”

For Olsen, designing three-dimensionally is what brings her artistic vision to life. Inspired by the work of esteemed architect and designer Robert McArthur, Olsen is drawn to spaces that marry function and artistry through elegant use of color and layered materials.

“Color is coming back and that excites me. For years, interiors have been dominated by neutral tones of whites and grays, which are beautiful, but using color allows you to tell a richer, more dynamic story.”

Her advice for anyone refreshing or building a space is to bring in a designer early, even before an architect. “Designers help shape the function of a space from the ground up,” Olsen explains. “Once you hire a designer, let them do what you hired them to do. Trust the process.”

Spruce Hill Design works closely with Olsen’s sister company, Kora Home Artistry, a luxury furniture and decor showroom in Heber City. Olsen’s team also partners with top specialists: ShadeCo and Techi for window treatments, automation, and AV systems; Lemco for flooring and coverings; La Fucina for Italian plaster and custom doors; and Black Mountain for natural wood and stone. These trusted collaborators help bring Spruce Hill’s blend of luxury and personal detail to every project.

Molly Louthan

OPEN RANGE DESIGN & BUILD

7050 S. UNION PARK CENTER, MIDVALE 801-557-4217 YOUROPENRANGE.COM

FOUNDED OPEN RANGE, she wasn’t just launching a business; she was continuing a legacy. As a third-generation CEO, Louthan credits her entrepreneurial drive to the women who came before her.

“My grandmother and mother both started and built their businesses. I always knew I wanted to be an entrepreneur,” she says.

What began as a boutique design studio has evolved into one of Utah’s most innovative full-service design and construction firms. Open Range now offers custom home building, interior and landscape design, renovations and estate maintenance–all under one roof. The firm serves homeowners, commercial developers and business owners who value high-quality work and a seamless experience.

“Our integrated approach is what sets us apart,” Louthan explains. “We combine sophisticated design with expert construction. That means fewer handoffs, better communication and more accountability.” Her background in consulting and technology adds a unique edge, helping streamline operations in an industry not always known for innovation.

In 2023, Open Range earned Utah Construction and Design’s Project of the Year award for its work on the Charles Project. Since then, the firm has taken on its largest residential build to date, expanded its in-house team and launched new divisions in landscaping and estate care.

Still, Louthan’s proudest achievement is the team she’s built. “A purpose drives us to create wonder through spaces,” she says. “That shows up in our attention to detail, our client relationships and the culture we’ve cultivated.”

Louthan and her team at Open Range have a bold mission to become the largest womanowned construction firm in Utah by raising the standard for quality, innovation and service.

Gina Parr

PORSCHE LEHI A KEN GARFF DEALERSHIP

3425 N. DIGITAL DR., LEHI

801-852-5400

PORSCHELEHI.C OM

AT PORSCHE LEHI, THE VISIONARY BEHIND THE EXCEPTIONAL CUSTOMER

EXPERIENCE is Sales Manager Gina Parr, whose passion for the automotive world had an early impact on her career.

As a teenager, Parr spent time working at her father’s dealership, though her first love was retail fashion. “I had a job in clothing retail that I genuinely enjoyed,” Parr recalls. “But when my parents needed help, they saw the value in my retail experience.” She began splitting time between the two, eventually transitioning fully to the dealership while continuing her education.

That pivot sparked a lifelong career. Parr found she was drawn to the fast pace, customer interactions and constant variety of the automotive world. Today, she’s built a reputation for thriving in a traditionally male-dominated industry, bringing adaptability, integrity and energy to every role she takes on.

Porsche Lehi is a destination, not just a dealership. Parr and her team bring a genuine enthusiasm and deep product knowledge to every interaction. From the moment the customers step inside, they’re met with an energy that transforms the car-buying process into a personalized and memorable experience. It’s this unique approach that keeps clients returning and sharing their excitement with others.

Parr’s passion for cars, motorcycles, boats and mountain biking continues to fuel her commitment to deliver excellence, inspiring her team to grow alongside her. “I love the challenges the industry brings and the opportunity to thrive in every role,” Parr explains.

Currently, Porsche Lehi has broken ground on a brand-new, state-of-the-art facility, designed to elevate every aspect of the client experience. The new space reflects the team’s ongoing commitment to automotive excellence and thoughtful service in Utah.

For those seeking more than just a vehicle, but an authentic connection with a team that listens, Porsche Lehi and Parr offer an experience built and driven by true passion.

I LOVE THE CHALLENGES THE INDUSTRY BRINGS AND THE OPPORTUNITY TO THRIVE IN EVERY ROLE.

Adrienne Brown

WASATCH

385-237-1568

WASATCHMIDWIFERY.COM

MIDWIFERY AND WELLNESS in 2016, she envisioned something radically different: an inclusive, professional and aesthetically beautiful space where maternity and women’s wellness care could feel both elevated and deeply personal.

With more than two decades of experience and a lasting dream to transform traditional care, Brown created a practice that blends evidence-based midwifery with luxury birthing suites, personalized wellness consultations and respectful, connected care. This resulted in a modern sanctuary where families are empowered to experience childbirth in a way that honors both safety and satisfaction.

Located in Holladay, Wasatch Midwifery and Wellness offers services designed to meet people where they are physically, emotionally and spiritually. Their out-of-hospital birthing options combine emergency readiness with holistic practices like warm water immersion and nonpharmacologic pain relief. Families are supported every step of the way by skilled professionals who prioritize comfort, dignity and choice.

Since opening, the practice has earned several “Best of Utah” awards in birthing and women’s health categories. As for Brown, the greatest honor is the trust of the families she serves and the respect she’s cultivated within Utah’s medical community.

“We are raising the bar,” Brown says. “Families deserve more than clinical care. They deserve a meaningful and empowering experience.”

In appreciation for their beloved clients, Wasatch Midwifery and Wellness is offering $500 off birthing services with mention of this ad, valid through Dec. 31.

900 SOUTH THE

Foodie Hot

Move over, Downtown! There’s

a

new destination dining district in town

NEWHot Spot

STARTING IN THE 9TH AND 9TH area and moving west to the Central 9th District, 900 South in Salt Lake City is a culinary journey well worth the calories. Some spots are right on 9th, and some are a step or two off the main drag. It’s easy to traverse on foot or along the city’s best new bike lane.

You could do a progressive dinner starting east and heading west. A bar crawl would not be out of place. Lunch spots abound. And sweet treats will tempt.

Within a two-mile stretch, from 1100 East to 300 West, there are more than 50 eateries, coffee shops, restaurants, bars, and hidden gems. They are locally owned neighborhood joints, and each is special.

Morning Rituals

Publik Kitchen

Baby sister to Publik Coffee Roasters. The Kitchen serves up its own craft-roasted coffee, along with a slew of casual breakfast and lunch items with a wholesome bent. Kudos for supporting other local purveyors through their sourcing.

931 E. 900 South publikcoffee.com

Coffee Garden

This is the local coffee shop that put Starbies out of business on the opposite corner. Always bustling –order and start circulating to find a table. It’s worth it for some of the best peoplewatching in town.

878 E. 900 South coffeegardenslc.com

Loki Coffee

Scandinavian-style cafe with great patio seating and fast service. It’s the place to meet for a business coffee or a first date.

325 E. 900 South lokicoffeeco.com

Missy Greis is the owner of Publik Kitchen, a popular coffee shop and lunch and breakfast spot at 9th and 9th (with a second location at 910 S. West Temple). Both are gathering spaces for laptop jockeys and folks in the neighborhood.

Skillets

It is impossible to leave Skillets without feeling chock-full. From tater tots with Venezuelan shredded beef to corned beef poutine, these skillets will keep you full through dinner. Bonus points for a fantastic patio.

282 E. 900 South eatskilletsut.com

La Barba Coffee and Breakfast Tacos

One of my favorite coffee roasteries + simple breakfast tacos on a shaded patio in the Maven District. The housemade hot sauce is “chef kiss.”

155 E. 900 South labarbacoffee.com

Early Owl Breakfast

A casual breakfast nook with a menu that ranges from sweet to savory. You’ll find something crave-able here for sure. Try the massaman beef sandwich with a poached egg for breakfast.

155 E. 900 South earlyowlcafe.toast.site

Blue Copper Coffee Room

Get an espresso the proper Italian way, served with a glass of sparkling water. Another excellent example of a truly craft roastery in the city.

179 E. 900 South bluecopperslc.com

NoonNotablesHour

Paréa

Named after the Greek word for a group of friends who gather to share good food, wine, and conversation, Paréa is precisely that—a welcoming, intimate space made for connection, consisting of Manoli’s longawaited Greek market crossed with a fast-casual restaurant. The menu is 4 items at a walkup counter: a bowl, a gyro, a gyro plate, or a salad. You choose the protein and the sides (Hint: choose the handpressed lamb gyro meat). The patio is ideal for basking in the sun when you’re alone, and the interior is perfect for groups. Attached is a market featuring some of the restaurant’s specialties to take home, including pastitsio and spanakopita; there are takeand-bake options, dips, and even the famous seasonal ice cream in pint form. Come in for lunch. Take dinner home.

320 E. 900 South pareaon9th.com

Thai Garden Bistro

Unassuming and delicious, this blink-and-you‘llmiss-it Thai eatery is an excellent spot for a quiet

Katrina and Manoli Katsanevas own two of the anchors of the emerging restaurant row on 900 South. Manoli’s (at 402 E. 900 South) and Paréa (at 320 E. 900 South) were, in a sense, pioneers in the area, opening their first restaurant, Manoli’s, a decade ago. They recently opened Paréa, a Greek market and fast-casual spot.
Veneto is the godfather of what has become a destination dining area, 900 South. Marco and Amy Stevanoni opened Veneto in the space where Viet Pham’s Forage had been. Dining at Veneto is an experience; Marco and Amy describe a meal there as “L’esperienza Veneto.” Their goal is nothing less than transporting diners to Italy through its food, wine and stories.

lunch for one. Get several of their ‘lunch appetizers’ and build your own Thai small plate meal.

868 E. 900 South thaigardenbistroslc.com

Freshie’s Lobster

When a Utah lobster roll place goes to Maine and wins a Maine lobster roll competition, you know you’re at Freshies. Buttery. Splurgy. Worth it.

356 E. 900 South freshieslobsterco.com

Laziz Kitchen @ Central 9th

Modern Lebanese food in a beautiful, airy space. The falafel is the freshest in town, the roasted cauliflower is legendary, and the beignets took 6 months to develop and are a must-eat.

912 S. Jefferson Street lazizkitchen.com

Vertical Diner

OG Vegan Diner. Comfort food goes plant-based with a touch of class and a hint of sass. The tender tigers, aka wings, are house-made and award-winning. Worth the trip alone.

234 W. 900 South verticaldiner.com

Ramen Ichizu

Tokyo-style ramen, house-made everything, including the extra-fine noodles. Serious chef-cred.

915 S. Washington Street

Laid Back Bites

Nona Bistro

Dining at Nona Bistro feels like discovering a backyard garden party by accident, one where the wine is good and the atmosphere is laid back. It is rustic, with a menu that is vegetal-forward and well-suited for the outdoors. It’s the perfect spot to grab a glass of wine, some bread and butter, and olives for an early aperitivo before heading to dinner. As for dinner, the chicken piccata is panko breaded for extra crunch, and the dressed salmon is wood-fired and served with charred broccolini. The garage has been converted into a soft, bistro-style sitting area that overlooks the garden, adding a warm glow as dusk falls and the world grows quiet. It’s the perfect spot for a first date, one where you can hear each other talk, or for a girls’ night out. You can even go alone with your thoughts and a book. No one would bat an eye. Dress is casual. Reservations recommended.

346 E. 900 South nonaslc.com

Pizza Nono

Artful wood-fired pizza, veggie sides, modern atmosphere, and warm service. If you like to spice things up, get the Beehive, a pizza with hot honey and calabrese salami.

925 E. 900 South nonopizza.com

Atomic Biscuit

When they say ‘jam bar’ at Atomic Biscuit, they mean house-made jams, such as the mango rosemary, to pair with their airy biscuits and Southern-inspired menu. Open breakfast through late lunch.

401 E. 900 South atomicbiscuits.com

Tinker’s Cat Cafe

Cats + coffee. Who can ask for anything more? Caffeinate and cozy up with a kitten for a dose of utopia. The best part? The rescue cats are adoptable. Reservations are required for the cat room.

302 E. 900 South tinkerscatcafe.com

Chanon Thai Café

My favorite off-the-beatenpath Thai place in the city. The Tom Yum will cure any sadness, and the Pad Kee Mao (Drunken Noodles) are a must-order. Great lunch deals.

278 E. 900 South chanonthaislc.com

Tacos y Mariscos El Paisa (Taco Cart)

One of the best, oldest, consistent, and most delicious street taco carts in the city. You can fight it out, but I stand by their al pastor with salsa verde. Corner of State Street & 900 South

Central 9th Market

A quaint corner store with a wood-fired oven for sandos, pizzas, and community vibes in a deli meets bodega. 161 W. 900 South central9th.com

Supper Elevated

VENETO Ristorante Italiano

VENETO is a fine dining destination. It is refined, transformative, and a dining experience unlike anything else in Salt Lake City. This is the special occasion place. The menu is arranged into a 4-course or 7-course tasting menu or a traditional Italian formal dinner of antipasti, contorni e insalata, primi, secondi, and dolci. The pasta is made in-house, the ingredients are nothing less than the best, and the menu ebbs and flows nightly rather than seasonally. Paired with the quality of the food is the lovely service. It is intimate, with the restaurant nestled in a small, converted bungalow featuring white tablecloths and crisp napkins. Wine Spectator recognizes VENETO with the Best of Award of Excellence for their wine cellar. This means you should absolutely get the pairing with your tasting menu. If you’re celebrating a milestone, impressing outof-town guests, or simply

want to remember that food can be both transportive and deeply personal, VENETO delivers sophistication without pretension. Reservations are required, and dress like you mean it.

370 E. 900 South venetoslc.com

Pago

A pioneer in Utah’s farmto-table dining. This classic spot boasts a stunning wine menu, seasonal flavors, and the ability to reinvent itself again and again. Reservations recommended.

878 S. 900 East pagoslc.com

Manoli’s

James Beard nominated. Modern Greek with traditional charm and some of the kindest service in town. The sleek space belies the warm gathering of friends over food. Oh, and don’t miss out on brunch.

402 E. 900 South manolison9th.com

Junah

Japanese/Italian fusion, but make it fine dining. The space is warm. The food is creative and curated. And the vibes are French-girl cool with a touch of Art Deco lux.

916 S. Jefferson Street junahslc.com

Bar Nohm

Sister to Water Witch, Japanese coal braisers and open flames meet creative culinary wizardry that will have you scratching your head with curiosity and coming back for another bite.

165 W. 900 South barnohm.com

Decadent Delights

Pie Fight

In a little walk-up window tucked in next to an antique store, Pie Fight is a cheeky little shop with palm-sized and portable sweet and savory hand pies. Filled with personality, bold flavors, and seasonal fruit, you’ll find classics like Boston cream pie and strawberry rhubarb. Flavors like Blueberry Lemon, Raspberry Oreo Brownie, and Gingerbread White Chocolate join the fray throughout the year. Savory pies, such as chicken pot pie (minus the pot) and Sloppy Joe pie, make for a nice handheld lunch on the go. At Pie Fight, joy is baked in, along with the buttery, flaky crust. You might find yourself fighting the urge to go back and get a second pie.

937 E. 900 South thepiefight.com

Dolcetti Gelato

The Godfather of Utah’s gelato spots, the range of house-made gelato is vast, with a splash of glamour and artistic flair in the interior. Grab an affogato (espresso poured over gelato) for an afternoon pick-me-up.

902 E. 900 South dolcettigelato.com

Cummings Studio Chocolates

Less restaurant, more old-school chocolatier. It’s worth mentioning because you can go in and get the BEST chocolate-dipped strawberries to eat in Liberty Park across the street.

679 E. 900 South cummingsstudiochocolates.com

Sara Warner is behind this walk-up spot in the 9th and 9th section of 900 South at the “top” of our restaurant row. Pie fight offers hand pies, both sweet and savory and makes for a perfect stop on a fall evening stroll.

Chubby Baker

Donuts: stuffed, dusted, glazed. Ready for any and every sweet fantasy. The hot guava donut is a literal mouthful for spicy lovers. The brown butter donut is the better-than-basic glazed. Get both.

317 E. 900 South chubby-baker.com

Normal Ice Cream

Normal Ice Cream is anything but normal. Everything is scratch-made and mixed with a smallbatch soft serve featuring wild and ever-changing flavors. If you like something, stock up. The menu changes monthly.

169 E. 900 South normal.club

RaiseGlassYour

The Pearl

Only steps from 900 South, The Pearl is a bar, eatery, and personal playground of Chef Tommy Nguyen. The cocktails are eclectic and the menu ranges across Southeast Asia, highlighting Chef’s Vietnamese roots. You’ll find fusion-y French-Asian offerings for brunch, traditional bahn mi for lunch, filling small plates for dinner, and a general celebration vibe all day long; it’s a joyful spot to eat and drink. The fish sauce wings are salty, funky, and caramelized into sticky, handheld goodness.

The rice porridge is comfort food epitomized with a soft egg and fried pork belly. And the house-made chili crisp is legendary. Cocktails may have boba pearls or sake, pho spices, or apricot preserves, but they are always balanced, playful, and unexpected. The Pearl does not take reservations. Arrive early, especially on Jazz Night.

917 S. 200 West thepearlslc.com

East Liberty Tap House

Mini gastropub vibes with sandwiches, burgers, tacos, and lots of shared plates. Killer patio. Local beers. Cutting-edge cocktails.

850 E. 900 South eastlibertytaphouse.com

The Tea Grotto

Serene tea bar/shop with meditative vibes and dozens of teas from around the world, including custom blends. They will whisk up a matcha or spend an hour educating you on the nuances of brewing temps. Whichever you’re up for.

401 E. 900 South teagrotto.com

The Spot

Located just off 900 South, The Spot has a divey charm with an atmosphere that hasn’t changed in more than 30 years. Good beer, cheap. And a regular crowd. Make this your neighborhood joint.

870 S. Main Street

Thieves Guild Cidery

The new kids on the block went positively medieval in their decor. Pull up a chair. Play a game. Mix and mingle over cider and mead. Be prepared for sidequests.

117 W. 900 South thievesguildcidery.com

Scion Cider Bar

Utah’s first cider-exclusive bar, with ciders from around the world. With classes and community events scattered throughout the week.

916 S. Jefferson Street scionciderbar.com

Water Witch

2025 James Beard Finalist for their bar program, the lads and lassies at Water Witch make the most of their minuscule space to serve up big, bold, creative craft cocktails.

163 W. 900 South waterwitchbar.com

HAUNTED BA LL R

Are there ghosts in Utah’s abandoned ballrooms?

HAUNTED O OMS Utah Utah

SO, ARE THERE GHOSTS IN UTAH’S ABANDONED BALLROOMS? Sure feels like it. Whether you believe in ghosts or not, Utah is a hotbed of supernatural stories surrounding shuttered ballrooms once teeming with life, laughter and big-band music. Like a sinister movie set (and, in some cases, the actual site of a sinister movie set), these glamorous Utah halls now sit in echoing stillness, bedecked with peeling, hand-painted millwork, crumbling plaster columns, toppling f nials and threadbare founces. Does “Saltair Sally” really wander the corridors? Do the windows at the Old Mill light up at night? Even if some of these relics of bygone eras don’t host a chilling urban legend, what is it about derelict-but-once decadent dance halls that makes our spines tingle?

THE BERTHANA BA LL RO OM

THEN

A GRAND BALLROOM BUILT AS THE SECOND STORY OF A RETAIL DEVELOPMENT on Ogden’s 24th Street, this establishment aimed to indulge hundreds of young people and their love for dancing. Opening night festivities in 1915 included a speech by the governor declaring the Berthana as the “most beautiful ballroom in the West.”

Te site of love and heartbreak, weddings and beauty pageants, even su f rage meetings and boxing matches, donors Bertha Eccles and Anna Dee (their combined name: ‘Berthana’) spared no expense in creating a glittering and sumptuous art deco-style haunt for Ogden during the heyday of big band dancing.

NOW

Like nearly every ballroom in the country, the Berthana’s popularity declined when big band-style dancing fell out of favor. The floor was converted into a giant roller rink in the late 1940s as teen socializing shifted from jitterbugs to jam skating, before shuttering in the 1980s.

“I’ve been up several times, and it really is a beautiful place,” says f rst-foor tenant and Menchie’s Frozen Yogurt owner Rory Rich. A basement bar with ever-changing ownership was the only f xture on the property until a recent renovation of the ground foor and exterior. For years, bartenders have entertained patrons with tales of the creepy ballroom two foors up. Piano keys pounded by an unknown ghost and a hair-raising tale of murder were always sure to scare up another round. An

Current day Berthana Building, located on

24th street

The Berthana celebrated its public opening on May 26, 1915

Berthana Roller Skating ad, retrieved from Ogden Standard Examiner, March 12, 1960

Ogden’s grand Berthana takes its name from two visionary women—Mrs. Bertha Eccles (right) and Mrs. Anna T. Dee (left)—who dreamed up this social hub for their community.

on-record death in the 1970s involving a young man being pushed on rollerskates into a chair that impaled him has also created fodder for tales of otherworldly haunts. With once-shimmering paint now peeling, murals in disrepair, and boxes of old roller skates and other garbage littering the grand foor, the once-opulent Berthana Ballroom remains a vestige of an earlier time, with a few resident ghosts on hand.

HISTORIC BERTHANA BALLROOM PHOTOS

COURTESY OF SPECIAL COLLECTIONS

DEPARTMENT-STEWART LIBRARY/WEBER STATE UNIVERSITY/THOMAS AND ANNIE DEE COLLECTION; NEWSPAPER.COM/OGDEN STANDARD EXAMINER (1915, 1960); CURRENT DAY PHOTO (TOP) COURTESY OF GOOGLE MAPS

Ogden’s

OLD Mi LL

THEN

THE DESERET NEWS ’ FIRST PAPER MILL

NEAR BIG COTTONWOOD CANYON received an extreme makeover in 1927, after a fire ruined it decades earlier. From its ghostly frame grew a glamorous resort clubhouse and Prohibition-era speakeasy named the Old Mill Club, rivaling the Salt Lake Country Club.

“ Te Old Mill Club is open now and the moon is already there, waiting to be danced under,” reads an archived advertisement from the era. As if in reply, couples took to the open-air dance foor every night of the week but Sunday, and bougie activities like trapshooting at its gun club and horseback trips up the canyon matched the stone structure’s old-world charm. Orchestras and laughter f lled the beautiful halls, but advertised plans for an 18-hole golf course, banquet rooms to be run by a chef of “interesting fame,” a swimming pool and a toboggan slide never came to fruition. Instead, World War II broke out, and the laughter and dancing ceased.

Still under the same ownership, the mill was leased and reinvented into a popular discotheque that brought star power within the stone walls. A venue for pop and rock music in the 1970s, its stage welcomed artists like Alice Cooper and the Steve Miller Band before again closing its doors late in the decade.

NOW

Because of its many iterations over the past 150 years, the site oozes creepy vibes. Even in its earliest days, with lengthy spans of disuse, urban legends abounded: caretaker suicides and satanic rituals, doors opening and closing on their own,

a strange woman’s voice, the electricity-less building lighting up or the feeling of eerie cold spots.

Te Walker family, property owners since its country club days, seized the opportunity to put those legends, combined with the mill’s crumbling facade and punched-out windows, to good use, selling tickets as the concept of haunted houses became popular in the 1980s. While that, too, lasted for a time, the building was ultimately condemned in 2005 and enclosed in barbed wire. Now, under layers of pigeon poop and spray paint (plus remnants ranging from old glass beer bottles circa 1970 to tinsel-lined spider webs), the mill tops the list on Preservation Utah’s 2025 Most Endangered Historic Places; the organization argues in the face of proposed plans for demolition to make way for townhomes and condos that the Old Mill Club is a rare piece of working history.

BOTTOM LEFT: Locals enjoy a night of dancing. Photo taken June 8, 1949.
BOTTOM RIGHT: The former grandeur of the ballroom, cir. 1967.
Granite Paper Mill opened in 1880 and supplied the Desert News for 10 years before a fire broke out. The mill was partially rebuilt as a dance hall known as the Old Mill Club in 1927. It operated into the 1940s. In the 1970s & ‘80s it was used as a haunted house.
The city of Cottonwood Heights condemned the Old Mill building in 2005. It sits fenced off awaiting its fate. But it’s totally haunted, right?

made of melted down

VAN’S HA LL : DE LTA, UTAH

THEN

until the mid-1970s and has since been

The mirror ball was handcrafted by the original owner, Billy Van de Vanter. The ball itself is 4.5 ft. in diameter, weighs more than 500 lbs and contains about 2,500 pieces of mirror. At the very top sits a miniature replica of the Salt Lake Temple.

IN UTAH’S WEST DESERT, THE HUMBLE FARMING COMMUNITY OF DELTA gathered at a secret watering hole. Sitting atop an unassuming storefront on Main Street, a flight of stairs led folks into a grand and otherworldly shimmering temple of dance known as Van’s Hall.

Billy Van de Vanter, or ‘Billy Van’ as he was known, was an eccentric jack-of-all-trades (inventor, mechanic, wild animalkeeper, builder) who created the 1923 dance hall as his pièce de résistance: a dance hall/house of mirrors in all its wacky, slightly garish glory. Te spacious hall, built above his auto garage, still sparkles with thousands of mirrored glass tiles arranged in stunning decorative designs. Te shimmering mosaics bounce refectively of a 500-pound glitterball suspended over the dance foor.

customers.

Competing with church dances in the area, Van’s Hall became known as a livelier, edgier hot spot than the cookies-and-punch parties put on by the Mormons, although church members, he ofen said, were his best customers. Tey, like everyone else, loved to swing to the catchy rhythms and lively melodies played by the best musicians in the area. Billy Van even used his jackknife to carve an impressive small-scale version of the Salt Lake Temple and placed it atop the glitterball just a few yards away from the smoking room. Other sculptures, glass stars, glittering lights and banners (like the one that reads: “We Dance Next Sat.”) were touches that made the hidden-away hall feel like a secret sanctuary for the hardy and industrious young people of Delta, who spent most of their waking hours in school and harvesting alfalfa near the Sevier River. (Later, the town would become infamous for housing a Japanese incarceration camp during WWII).

HISTORIC VAN’S HALL PHOTOS COURTESY OF UNIVERSITY OF UTAH’S MARRIOT DIGITAL LIBRARY/UTAH STATE HISTORIC PRESERVATION OFFICE/UTAH DIVISION OF STATE HISTORY/UTAH NATIONAL REGISTER COLLECTION; ADVERTISEMENT COURTESY OF MILLARD COUNTY CHRONICLE PROGRESS , NOV. 11 1926/ NEWSPAPERS.COM ; PRESERVATION UTAH-VAN’S HALL RESTORATION/ FACEBOOK

Van’s dancehall opened in 1926 and featured a floor
shellac records. It remained open as a dancehall
closed to the public.
Van’s sits quietly above Main Street in the West Desert town of Delta. The unassuming exterior belies the grand, glittering interior of this once-great gathering place.

NOW

Te hall attracted young people for more than three decades, but its popularity, like most dance halls, declined in the 1950s and ’60s. Failing to meet safety codes, a Christmas party was its last recorded event in 1975, and the hall, which remains in all its plasterwork and mirrored glory, seems suspended in time. While there’s an efort to restore and bring the hall up to code, it’s slow going. Under lock and key atop Delta’s quiet Main Street, only the older locals seem to remember the hall even exists and only a lucky few get to enter.

Van’s Hall remains little altered from its heyday, but if you’re looking to tap your toes under the twinkling mosaic stars, you’ll have to wait until the building is brought up to code and reopened for dancing.

S KO UGAARD’S TAVERN: FiSH LA KE RESORT

THEN

PART SPOOKY, PART RUSTIC CHARM, oldtimers remember when the ballroom at Fish Lake Lodge (named Skougard’s) shone as the hotspot for young people living in Central Utah towns like Richfield, Salina, Loa and Fremont. Built in 1933 of native spruce logs, the now eerily quiet, slumping structure stands as a sentinel along the glittering, aspen-draped alpine lake.

Big bands assembled to play ‘In the Mood’ and ‘King Porter Stomp’ to the hops and triple steps of hundreds of slick-haired boys and girls with victory roll hairdos who descended on the tiny lakeside town during warm weekend nights. Te scene, according to locals, became livelier post-war, as curfews lengthened and skirt hems shortened. Teens, driving everything from farm trucks to muscle cars, packed a case of beer and wound their way up Seven Mile-Gooseberry Road to Fish Lake National Forest to check out the nightlife at the timber-framed ballroom, which spilled out into an Adirondack-style patio built to admire sparkling lake views.

NOW

The sagging roof, creaking floors and locked-away ballroom tell a far different tale today. The lodge’s main area is still open every summer, selling T-shirts, knick-knacks, and a few groceries to campers and cabin renters. But the shuttered grand ballroom sits empty 51 weeks of the year, with sheets of plastic draped over stacks of chairs visible through the windows. As if being raised

The current exterior of the 1931 building.
The hall is still used today as a gathering place for locals.
Charles Skougaard, founder of Fish Lake Resort

from the dead, it comes to life when square dancers gather for the Fish Lake Frolic on one weekend each July.

“It really is a heritage,” says caller and Frolic board member Kathy Beans, speaking of the more than 60-year-old annual event. She says her fellow square dancers, who still know what it means to ‘take yer partner’ onto the dance foor, dance every evening while taking in the natural beauty by day. Fish Lake is, a fer all, home to Pando, a colony of 47,000 genetically identical quaking aspens with a massive interconnected root system. It was designated as a national forest in 1907. “It’s a special building in a special place.”

The original hotel at Fish Lake Resort was built in 1911 and featured eight bedrooms with a dining hall that could fit up to 16 people, an open air dance pavilion, and a bait & tackle store.

HISTORIC FISH LAKE LODGE PHOTOS COURTESY OF FISH LAKE: 90TH

ANNIVERSARY OF RECREATION HOSPITALITY, 1911-2001, HOUSED BY UNIVERSITY OF UTAH’S MARRIOT DIGITAL LIBRARY/UTAH STATE HISTORIC PRESERVATION OFFICE. CURRENT DAY PHOTO (BELOW) COURTESY OF SCENIC25/ WIKIMEDIA

SA LTAiR

THEN

DUBBED THE “CONEY ISLAND OF THE WEST” during the early 1900s for its cafes, bathhouses, rollercoaster, swimming pier, silent movie theater and a hippodrome for visiting spectacles (like boxing matches and “flying ballerinas”), Saltair’s greatest attraction was its nonstop dance pavilion. Twenty-eight-piece orchestras placed at both ends ensured there was never a lull in the music as thousands of pleasure seekers crowded the dance floor each evening from Memorial Day to Labor Day. On Sundays, when dancing was illegal (really), people packed picnic lunches to enjoy concerts instead, traveling first by steam train, then by electric cable cars and finally, in their automobiles, to the Great Salt Lake attraction.

Saltair opened June 8, 1893 and was owned by the LDS Church until 1906. Renowned architect Richard K.A. Kletting was responsible for Saltair’s original design.

Fish Lake Lodge today, as viewed from Mytoge Mountain Range, UT. Photo courtesy of Scenic25/Wikimedia
In 1917 the original hotel was torn down and a new resort, along with Skougaard’s Tavern, was built in its place.

In April 1925 the original structure burned to the ground. More fires would occur after the rebuild, further cementing Saltair’s eerie history

In 1984 the Great Salt Lake reached its highest historical level, flooding the main floor of the pavilion with 5 feet of water

At its height in the Roaring ’20s, the resort’s fame attracted celebrity entertainers and U.S. presidents. But all that changed in 1925 when a fire tore through the resort, turning nearly everything to ash. Although a rebuild (Saltair II, designed after the original structure) ensued, the resort never again achieved its earlier status. A series of floods, fires, windstorms and a receding lake caused its closure in 1958, making its eerie emptiness the subject of ghost stories and fodder for horror movies like Carnival of the Souls . Even that didn’t dissuade attempts to breathe new life into the resort until a final fire (suspected arson) destroyed it in 1970.

NOW

Nothing but a few wooden pilings remain on the site where once the Glenn Miller Band and Nat King Cole performed at the largest unobstructed dance hall in the U.S. Not a single rail remains from the Giant Racer rollercoaster that whizzed folks through the sky, nor a brick from the bathhouses that spat recreation seekers into the salty warm water—undeterred despite their heavy wool swimming costumes as they frolicked in the July heat. No planks remain as an emblem to lovers who embraced on the massive dance foor by the thousands, or strolled along the pier.

Today, Saltair III stands a fair distance from the original site. Built in 1981 from an airplane hangar near the Interstate to resemble the other Saltairs, the current structure exists as a successful concert venue for big names like Ed Sheeran, Playboi Carti, Billie Eilish and Post Malone—but that doesn’t shield it from constant rumors of paranormal activity. Some say any iteration of Saltair is cursed. Te body of a woman found on the property in 2000 has fueled decades of horror stories about “Saltair Sally,” whom the paranormal reality show Ghost Adventures chased in its episode entitled “ Te Great Saltair Curse.”

The interior of Saltair’s original dancehall, cir. 1900

How the book ‘Wild Wasatch Front’ opens our eyes to

every little living thing just outside our doorsteps.

EACH MORNING AS MY DOG AND I stroll around my south valley neighborhood, I notice little Gambel oak (Quercus gambelii) shoots in my neighbors’ yards. ese persistent plants’ shiny, uttering leaves peek out from between sidewalk cracks or the corners of otherwise pristine garden beds. I’ve removed countless seedlings from my own yard and they don’t give up easily; it typically takes a week for a new seedling to pop back up.

Recently, however, I’ve come to admire the de ant Gambel oak, along with many other insects, plants and animals that live just outside my suburban home. Species like the sky-blue- owered chicory (Cichorium intybus), fast-growing prickly lettuce (Lactuca serriola), harmless gopher snakes (Pituophis catenifer) and skittery California quail (Callipepla californica)that I ush from neighborhood shrubbery as my dog and I make our rounds. My newfound appreciation of these ordinary ora and fauna is due to Wild Wasatch Front, a beautifully written and compiled eld guide to the diverse natural world we are immersed in from the moment we walk out our front doors.

The Rise of the Citizen Scientist

The seeds for Wild Wasatch Front were planted back in 2013 when Lisa Thompson, exhibit developer at the Utah Museum of Natural History (UMNH), launched the museum’s

citizen science program. “Citizen science,” she explains, “is the practice of people, with no scientific training, participating in the scientific process through things like reporting observations and collecting data.”

UNMH’s rst citizen science e ort was a collaboration with Salt Lake City Public Lands and Heartland Community 4 Youth and Families. e group was tasked with gathering ecological baseline data from three sites targeted for ecological restoration: two along the Jordan River and a third on Red Butte Creek. Once the data collection began, the UNMH citizen scientists found that the Wasatch Front’s urban areas teemed with nature. at got ompson thinking. “I began wondering if the nature right under our noses could be the basis for an exhibit.”

e result was “Nature All Around Us,” a multilayered, interactive exhibit displayed at UNMH from October 2019 to September 2020.

Shifting Your Perspective

Soon after the “Nature All Around Us” concluded at UNMH, Thompson was encouraged by her colleagues to translate the exhibit into an urban nature guide, something that both residents and visitors could take with them as they explore the thriving ecosystems in their backyards, neighborhoods and local parks. Thus was born Wild Wasatch Front

Mountain Lion

Puma concolor

The Wasatch and Oquirrh mountains have a high concentration of mountain lions, which hunt deer but require large ranges of 20 square miles to survive. Habitat loss from development and hunting are leading to declines in the mountain lion population.

RIGHT

UNDER NA

PHOTO BY SEAN
HOOVER/SHUTTERSTOCK

RIGHT UNDER OUR NOSES TURE

Getting Out There

“You can find lots of nature in your own neighborhood,” Thompson writes, “but it’s also exciting to explore different areas and expand the circle of plants and animals you know.” The section outlines 20 explorations in the Wasatch Front foothills and lowlands from Ogden to Provo. ompson’s book led me to visit the Galena Soo’nkahni Preserve, the largest open space on the Jordan River. I took my bike and made the easy pedal north along the Jordan River Parkway, stopping to sit on rocks along the river. I came to Galena Sundial, a beautiful eight-pillar monument that pays homage to Utah’s indigenous tribes. Sweeping grasses ank the memorial to the east, while the river lazily passes by to the west. I stood in wonder at such a sweeping expanse of undeveloped public land amid Utah’s most developed county.

We Are the Visitors

Though I still tug at Gambel oak shoots when they appear in my lawn, I do so with a touch of reverence. Dense thickets of this shrub-like tree grow in the foothills a mile east of my neighborhood, providing critical habitat for birds and deer and countless other species.

Earlier this year, I received a photo message from my neighbor. As soon as I tapped on it, I realized I was looking at a mountain lion—a big, muscly one— strolling across her lawn. “2:30 a.m. visitor,” the message read. I forwarded the photo to other neighbors, warning them to keep their animals indoors at night as another mountain lion had moved into our ’hood. “No,” one of my friends replied, “we’ve moved into theirs.”

Wild Wasatch Front can be found at the Utah Museum of Natural History, e King’s English Bookshop, Weller Book Works, all Barnes & Noble locations in Utah and on amazon.com.—MF

BOBCAT

Lynx rufus

If you want a poster child for environmental regulation, it’s the bobcat. Bans on hunting and killing them were enacted when their population was collapsing in the 1970s. Now they are back to healthy growth and making many more appearances in urban green spaces. Shy animals, you’re most likely to see these big cats, weighing in at 20-30 pounds, during dawn or dusk. Their favorite meals are rabbits, rats, mice and squirrels. They are sometimes mistaken for mountain lions, but bobcats are much smaller and recognizable by the stubby tail that gives them their name, along with whiskers that resemble a Civil War general.

GREAT BLUE HERON

Ardea herodias

If you ever want to see the dinosaur ancestry of birds on display, a great blue heron, with its 7-foot wingspan, is a remarkable example. There’s something ancient about these large, long-necked creatures that will stand perfectly still until their prey appears, then strike like lightning. In addition to fish, these herons also eat rodents, snakes and lizards. You’ll usually find them at the edge of open water, but they also stalk in fields on occasion. The Eccles Wildlife Education Center at Farmington Bay has built artificial structures where you can often see them nest.

BIRDS-EYE SpEEDWELL

Veronica hederifolia

Speedwells are one of the sure signs that winter is almost at an end, popping up with a warm burst of blue on the sunny days of late winter. Along with their shaggier cousin, the ivy-leaved speedwell, these plants are hardy survivors that can easily thrive in a sidewalk crack. Though not native to Utah, they have found their ecological niche here and are thriving among us.

AMERICAN BULLFROG

Lithobates catesbeianus

Ever hear a hum out in nature that sounds like a lightsaber from Star Wars? That may be the mating call of the American bullfrog, one of the most successful invasive species in Utah. These amphibian big boys have spread through our state since the 1970s, presenting a management challenge for wildlife professionals. Not that you can blame the bullfrog for what a bullfrog is supposed to do, which goes far beyond chilling on lily pads and dodging speeding cars in video games. (Although with the ability to leap 10 times their length, they are pretty good at that too.)

GO WILD WITH ‘WILD WASATCH FRONT’

Experts from the Natural History Museum of Utah have drawn upon their collective knowledge to contribute to the pages of Wild Wasatch Front. The book was born out of the museum’s “Nature All Around Us” exhibit, which explores the interaction of wildlife and the urban environment in which most of us live. It’s both a compelling primer on the species you’re likely to find while roaming the neighborhood and a field guide to places where you can actively search for a sight of the wild flora and fauna of our state. With thoughtful essays,

biographies of 127 local species, and detailed field trips you can take near the population center of Salt Lake City, Wild Wasatch Front is an indispensable field guide to the crawling, hopping, growling and blooming life with which we share our beautiful home.

You can find Wild Wasatch Front at the Natural History Museum of Utah gift store and local bookstores around Utah.

RED FOX

Vulpes vulpes

The red fox is the most widely found carnivore in the world—you can see them from Siberia to Florida. Suburbs are cozy environments for them, with their wide lawns, trees and shrubs for easy escape, and plenty of places to den, including under your porch. Foxes are curious animals, ready to check out new things, which is why you might find them gingerly exploring your freshly filled trash can. They are also very family-oriented, with both parents involved in raising the kits, whom you might see out frolicking on a summer morning. And while they all aren’t red, you can usually identify them by the white tips of their tails. That’s what the fox says.

AMERICAN WHITE PELICAN Pelecanus erythrorhynchos

Three hundred and thirty-eight species call the Great Salt Lake home during their migrations. Among them you might see the American white pelican, which breeds here before heading south as far as Costa Rica for the winter. You can tell they are breeding from the pronounced bump they develop on their upper beak during the season. Gunnison Island, in the GSL, is one of the most important pelican rookeries in the world, which is why it’s restricted to visitors. But you are still likely to catch a glimpse of pelicans at the Bear River Migratory Bird Refuge and other locations.

PHOTO CREDITS: (P. 70-71) SEAN HOOVER (P. 72-73) VDV, RAKSAN36STUDIO, JACK BELL
PHOTOGRAPHY (P. 72-73) LLIAS STRACHINIS, ONDREJ PROSICKY, DAWN RENEE FARKAS PRASAD/NHMU

Around the State

AROUND THE STATE ST. GEORGE

Water Canyon Winery’s Springdale location.

The winery has another location in Hildale.

Red Rock and Wines

Exploring the surprisingly sophisticated and accessible sips along the ‘Utah Wine Trail’

IT’S EARLY NOVEMBER and there’s a pleasant crispness in the air as I chat with Mark Bold and John Delaney across the bar. We’re inside the small and cozy tasting room at the business partners’ namesake Bold & Delaney Winery, located just north of St. George along Highway 18.

I sip a lovely pinot noir while Delaney talks, occasionally gesturing to the vines just outside the tasting room’s door. “Pinot is a thin-skinned, f nicky grape that many of the region’s other wineries do not grow,” he says, “but it does very well for us.”

Now, if you’re wondering how any grape, much less the somewhat delicate pinot grapes, could fourish in Southern Utah’s red rock desert, you’re probably not alone. But Bold & Delaney Winery is also not alone. It is, in fact, one of six boutique wineries, from Cedar City to Hildale, making up the Utah Wine Trail (utahwinetrail.com).

“Southern Utah is at the 37th parallel, the same latitude as Spain, Italy and Greece,” explains Michael Jackson, owner of Zion Vineyards in Leeds. And like those famous European winemaking regions, the volcanic

soils in Utah’s southwestern quadrant (more than 150 dormant cinder cone volcanoes dot the landscape there) and sizable diurnal shi f , or daily temperature swings (ofen as much as 30 degrees), coalesce to create a surprisingly apt environment for winemaking grapes to achieve an optimal sugar and acid balance as they grow.

But enough wine-nerd talk. From north to south, the Utah Wine Trail begins at I/G Winery’s (59 W. Center Street, igwinery.com) charming downtown Cedar City tasting room, a hip and inviting space furnished with velvet-covered sofas and local art. Some of I/G’s more notable varietals include its Barrel Aged Seduction, a red blend that tastes like Christmas in a bottle; Exhilerate, a refreshing and light sauvignon blanc; and 9 Barrels Red blend, a favorful but not overt merlot made from grapes grown just northwest of St. George on Pine Valley Mountain. I/G makes 20 wines in all, available to taste at the winery by the f ight, the glass (I/G Winery has a bar license) or the bottle.

Te tiny town of Leeds, just north of St. George, boasts two wineries, including Te Vine Yard (1282 N. Shadow Lane,

Bold & Delaney Winery has a tasting room just north of St. George.

utahsown.org, owned and operated by Roberto Alvarez. Tere, Alvarez sits with visitors around his dining table ofering tastes and tales of the 10 varietals grown in the felds behind his tasting room/home. When I visited, Alvarez and I tasted a deliciously fruity yet dry garnacha. Other wines ofered there include cariñena, petite syrah, tempranillo, syrah, zinfandel, albariño, sauvignon blanc, semillon slanc and viognier. But when asked to name his favorite, Alvarez replied, “It’s like asking me, ‘which is your favorite child?’” When you go, be sure to go hungry. Tastings at Te Vine Yard come with Instagramworthy charcuterie plates.

Tere’s a history at Leeds’ other winery, Zion Vineyards (5 Hidden Valley Road, zionvines.com). “Grapes were grown on this very spot in the 1880s,” says owner Michael Jackson as he looks out over his 4.5 acres of vines. Zion Vineyards’ oferings include a lovely grenache blanc, a refreshing albariño, a sweet moscato and a delicious selection of reds including tempranillo, petite syrah and zinfandel. “All of our white wines are aged in stainless steel tanks and all the reds in oak barrels,” Jackson says. Zion Vineyards’ existing tidy white clapboard tasting room will be dedicated to production when construction of a larger building, customizable for both small, intimate tastings and larger parties, like weddings, is completed later this year.

Standouts among the 14 varietals grown on Bold & Delaney Winery’s gorgeous Dammeron Valley acreage (1315 N. Horsemans Park Drive, banddwines. com) include sauvignon blanc, the grapes of which winemaker John Delaney says

are picked early, so its “light, bright and crisp” and malvasia bianca, first introduced to the Desert Southwest by Maynard James Keenan, winemaker and lead singer of the band, Tool. What all Bold & Delaney varietals have in common is that they are unfiltered. “As soon as you filter a wine,” Delaney says, “you immediately take away some of its character.”

Chances are you’ll get to meet at least one member of the Tooke family, owners and operators of the Utah Wine Trail’s southernmost stop, Water Canyon Winery, which spans two locations: the Hildale vineyard (1050 West Field Avenue, watercanyonwinery.com) and a tasting room in Springdale (1066 Zion Park Boulevard). At both locations, visitors can partake in an experience unlike anywhere else: sipping Water Canyon’s all-natural wines.

“ Tere are no additives in our wines, whatsoever,” Emma Tooke says, “which means that once you open one of our bottles, it needs to be consumed within 24 hours.”

Varietals grown at the Tooke family’s winery include sangiovese, cabernet franc, cabernet sauvignon and barbera, among others. A large outdoor pavilion f anked by vines and the Winery Café, operated by Emma’s twin brother, Indy, are the centerpieces of the Water Canyon’s vineyard and tasting room in Hildale; the winery’s Springdale tasting room takes on a more moody, urban-Bohemian vibe, ofering the perfect respite a fer day spent exploring Zion National Park.

Bold & Delaney Winery
Water Canyon Winery leans into the western branding.
I/G Winery’s 9 barrels Red Blend
I/G Winery’s Bourbon barrel-aged wine, “Seduction.”

All Up to Brigham for Peach Days

THE NAME PEACH DAYS

implies that it’s purely Brigham City’s celebration of peaches. But the annual free event actually celebrates the city itself, as the community comes together for, yes, peaches, along with a parade, a car show, concerts and more.

“It’s the largest festival in Brigham City,” said Monica Holdaway, CEO of the Box Elder Chamber of Commerce, which organizes Peach Days. “It is what Brigham City is known for and famous for.”

Experience it yourself on Sept. 5 and 6 in Brigham City.

A LITTLE BACKGROUND

Legend says early settler William Wrighton kicked off the area’s peach industry when he followed Brigham Young’s advice to grow fruit there and bought 100 peach pits for $1. About half a century later, in 1904, the Box Elder Commercial Club started Peach Days to bring the community together for the harvest season and to help promote the

Peach Days features a carnival with rides along with food trucks.
Brigham City’s famous peaches take the spotlight for the town’s annual Peach Days celebration from September 5 to 6.

juicy, yellow and red Early Elberta variety. Today, it’s a lot like a holiday for many locals. Don’t be surprised if someone wishes you “Happy Peach Days.”

EARLY HOLIDAY SHOPPING

Peach Days features more than 200 vendors selling crafts, foods and more. Holdaway recommends shoppers go on Friday morning or afternoon, before the city is packed with families for the evening parade and carnival.

THE FOOD

TAKE THE SHUTTLE

Speaking of crowds, you’ll have a hard time driving through downtown on Saturday. Instead, pick up a shuttle that will take you either downtown or directly to the car show. Visit boxelderchamber. com/peach-days for stops.

LISTEN TO THE MUSIC

On Friday night, Peach Days will feature The Saltairs, a popular altrock band from nearby Tremonton. On Saturday night, it’s ’80s-style rockers Paradise City, covering songs from Van Halen, Madonna and more.

SATURDAY’S PARADE

The biggest draw is the parade at 10 a.m. on Saturday. Locals usually begin setting up chairs on Thursday afternoon. If you get there around 8 a.m., Holdaway says you’ll likely find a spot for yourself. Wave to the Peach Queen, winner of an annual scholarship pageant, as she goes by.

You can also nd non-peach fare like

If you’re straight-up going for peaches, Holdaway says to head to the top of Forest Street or Main Street for Tagge’s Famous Fruit and Veggie Farms, offering peaches, jams and more. Peach Days has two food courts and food trucks for all things made with peaches, from ice cream to deep-fried. You can also nd non-peach fare like burgers, Korean food and Navajo tacos.

And, of course, there is ice cream. What goes better with peaches?

THE CAR SHOW

The Peach Days Parade is the main event where the Peach Queen, crowned each year, takes center stage.

Unlike Logan’s Cruise-in, Brigham City’s Peach Days Car Show doesn’t charge car owners to pay to display their classic automobiles. It’s also free for patrons.

Saturday’s car show is always a big draw and features a wide variety of classic automobiles. “We don’t charge the cars to come, nor do we charge the spectators to come and look at the cars,” Holdaway says.

If you have never had a Brigham City peach, Peach Days is the place to do it.

Peach Days by the Numbers

• Over 400 volunteers make it possible

• 50–70,000 guests attend

• 20,158 people live in Brigham City

• An unknown, but incredibly high, number of peaches are eaten

FALLING INTO FALL PARK CITY-STYLE

From Scarecrow trails to Howl-O-Ween haunts, Parkites know how to celebrate autumn

PARK CITY, THE TOWN, IS

LIKE THAT GIRL who hands out swag bags at her own birthday party. While the rest of us throw together trunk-or-treats in the school parking lot a fer a Costco costume-and-candy haul, the charming resort town just up yonder curates delightful small-town fêtes with folks donning prize-winning costumes or handcra f ing scarecrows for a good cause. Be jealous, or pose as a Parkite and join the fun!

Scaring It Up FUN ON THE FARM

Kicking off hair-raising holiday revelries with its annual Scarecrow Festival, community members gather under a brilliant backdrop of mountains enrobed in gold,

crimson and burnt sienna at McPolin Farm, the hard-to-miss icon often dubbed the “big white barn” roadside between Kimball Junction and Old Town Park City.

But barn magic doesn’t happen by accident, and keeping that paint in gleaming white condition or maintaining the stunning orchard takes time—and fundraising. Each year, the city, which owns the historic farmstead, along with Friends of the Farm, which takes care of the property, brings Parkites together to create a walking trail f lled with dazzling and delightful scarecrows.

“ Te city provides a limited number of packets with straw for stu f ng, a framework for your scarecrow and a name tag for your creation,” says McPolin Farm Manager, Paige Galvin, of the event in early October. She says locals get f rst dibs on tickets, which usually sell out. “Folks are encouraged to bring their own items to build and decorate their scarecrows, and believe me, they do.”

Howl-o-Ween on Park City’s Main Street is spooky fun for locals and their four-legged friends.
The McPolin Barn’s annual Scarecrow Festival

Tose who know the ropes take scarecrow-making seriously; it’s not uncommon to see ticketholders show up with props, accessories, handmade heads, shoes or fully-made costumes to dress their creations. A full Darth Vader scarecrow spooked visitors (and crows) from his perch last year. A Barbie, a Harry Potter and a skeleton bride also proved crowd favorites.

Scarecrow-makers jockey for ‘prime’ display spots along the nearby McPolin trail before joining in fall festivities at the farm. “We have pumpkin painting, face painting, cookies and cider,” says Galvin of the a fernoon festival. “We also have live music from the Iron Canyons Echoes Band.”

A perfect way to bring the community together (and a few wannabes), the Scarecrow Festival takes place from 2-4 p.m. on Saturday, October 4. If you are not lucky (or local) enough to score tickets, you can walk the spooky scarecrow trail until just before Halloween.

WHEN: Saturday, Oct. 4, 2-4 p.m

WHERE: McPolin Farm, 3000 UT-224, PC

TICKET INFORMATION: parkcity.org

HOWL-O-WEEN ON MAIN STREET

Enclosing Main Street in spooky fun for foot (and paw) traffic only, Park City’s HowlO-Ween event takes place from 3-6 p.m. on October 31. Along with munchkins dressed as ghouls, mermaids or Marvel characters, check out the costume-clad canines that put the “howl” in the howl-o-ween festivities— donning equally spine-tingling or downright hilarious costumes, who can resist an English bulldog dressed in a Swan Lake tutu and headpiece? Or a springer spaniel dressed as

an ear of corn? Especially when her humans are other members of the vegetable patch, including an adorable toddler peas-in-a-pod? C’mon!

“Everyone from kids to dogs to retirees comes to the event,” says Chris Phinney with the Historic Park City Alliance. Folks can trick-or-treat at storefronts up and down Main Street, gathering special goodies, showing of their creations, perhaps even stopping in for a quick bite. “All the merchants on Main Street, from bars and restaurants to clothing stores and art galleries, pass out candy. Some decorate their storefronts, and sometimes they do giveaways or whip up fun treats like cotton candy or popcorn.”

But it’s the costumes, Chris says, that are unrivaled. “ Te community gets really into it and goes all out,” he says. “I’m always laughing and in awe.”

If you forget your costume, though, don’t worry; there’s no contest. There’s also no emcee, no program, no food carts or stage. Instead, Chris says, pop-up performances on the street are the norm. “We may get a dance team that shows up to perform their routine, maybe some string musicians” he says, adding, “Mostly, though, people like to chat and walk, see their friends and show off their creations.”

WHEN: Friday, Oct. 31, 3-6 p.m.

WHERE: Park City’s Historic Main Street

NOTE: Well-behaved dogs are welcome but must be on a leash

THE COMMUNITY GETS REALLY INTO IT AND GOES ALL OUT

A miniature horse is living her best Waste Management life while cleaning up Park City’s Main Street.

THE FISH GUYS

Located near Pioneer Park, Aquarius Fish Co. will turn you from a you-can’t-get-fresh-fish in Utah doubter to a believer. They have seasonal, ocean-fresh catches flown in almost daily. Think whole branzino, sashimigrade tuna and fresh crab. They are pros at making recommendations. Feast of the Seven Fishes, anyone? WHEN YOU GO: 314 W. BROADWAY, SLC | AQUARIUSFISH.COM

PHOTO BY ADAM FINKLE

Utah’s Protein Purveyors

Carving Quality on Your Holiday Table

An urban rancher, a local meat purveyor and a butchery educator on why Utah-raised meats belong at the center of your seasonal spreads

IT MAY SEEM A LITTLE EARLY to start thinking about the center of your holiday table, but early fall is the perfect time if you are prioritizing locally raised, procured or processed meats for Thanksgiving or Christmas. We talked with three vendors about the best way to source local meat. Options abound for carving out quality for your family table.

BUTCHER

YOUR OWN

UTAH MEAT COLLECTIVE

WHEN YOU GO

UTAH

Meals have meaning, food has a provenance and meat doesn’t just come from a package at the grocery store. Tom Wheatley, the owner of Utah Meat Collective, believes that we should connect the dots between our food and its origin. He brings people together at his Spanish Fork farm and butchery for hands-on classes on how to process and butcher their meat. He is passionate about education and helping people be self-sufficient and knowledgeable about their food. And the holidays are the perfect time to make every bite meaningful.

“I grew up in Utah as a lifelong hunter,” Tom says. “While I always liked hunting, I

loved the aspect of butchery—of converting the animal that I harvested into meat for my family and then cooking with it. It seemed to round out the experience for me. Somewhere along the way, I just got this crazy idea that I wanted to raise and butcher pigs. We moved to a small farm in Spanish Fork, started raising pigs and built a small butcher shop. But I fgured out pretty quickly that I had no idea what I was doing.” Tom trained with other butchers, took classes, staged at Beltex and learned through hands-on and practical training. Now, he’s helping others learn at the non-proft Utah Meat Collective.

WHY LEARN?

Tom is very clear-eyed about eating meat. “For many folks who come to learn, it’s the first time they’ve ever taken the life of an animal,” he says.

Tom Wheatley of Utah Meat Collective raises animals and teaches butchering.
PHOTO

WHERE TO EAT

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

SALT LAKE CITY & THE WASATCH FRONT

Alpha Coffee–7260 Racquet Club Dr., Cottonwood Height, alpha.coffee. A veteran and Woman-Owned coffee company, Alpha Coffee adds a new coffee stop to consider on your way up or down the canyons.

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

Asian Star–7588 S. Union Park Ave., Midvale. asianstarmidvale.com, asianstarrestaurant.com. The menu is neither frighteningly authentic nor Americanized. Dine-in and takeout available. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.

The Bagel Project–779 S. 500 East, SLC; 1919 E. Murray-Holladay Rd, Holladay., bagelproject. com. “Real” bagels are the story here, made by a homesick East Coaster. There’s no New York water to make them, but these are as authentic as SLC gets.

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

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

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

La Caille–9565 Wasatch Blvd., Sandy. lacaille.com. Utah’s original glamour girl has regained her luster. The beautiful grounds include a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.

Carlucci’s Bakery–314 W. Broadway, SLC. carluccisbakery.com. Baked goods plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

Listings

Cucina Toscana –282 S. 300 West., SLC, . toscanaslc.com. This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

Curry in a Hurry–2020 S. State St., SLC. ilovecurryinahurry.com. The fast service and fair prices make the Nisar family’s place a great take-out spot. If you opt to dine in, there’s always a Bollywood film on.

The Dodo –1355 E. 2100 South, SLC. thedodorestaurant.com. A venerable bistro and SLC classic. It’s nice to know where to get quiche. The smoked turkey sandwhich is a favorite. Ask for the off-menu Dirty Bird Salad, a greener version of the sandwich. Also do order the pie for dessert.

Eggs in the City–2795 S. 2300 East, SLC. eggsinthecityslc.com. Hip and homey, this Millcreek breakfast joint is best known for its array of unique benedicts, imaginative skillets and delicious huevos.

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

Braza Grill–5927 S. State St., Murray; 1873 W. Traverse Pkwy, Lehi., brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet.

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

Café Madrid–5244 S. Highland Dr., Holladay. cafemadrid.net. Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.

Café Med–420 E. 3300 South, SLC. medslc.com. Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

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

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Casot Wine + Work – 1508 S. 1500 East,SLC. casotwinework.com. In a town with many places that want to be neighborhood bars, Casot is the real deal. Located in the 15th and 15th hood, this small wine bar features a Spanish-forward list from Pago’s Scott Evans.

Chanon Thai Café –278 E. 900 South, SLC. chanonthaislc.com. A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

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

Cucina –1026 E. 2nd Ave., SLC. cucinawinebar.com. Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

Eva’s Bakery–155 S. Main St., SLC. evasbakeryslc.com. A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and boulangerie, meaning they each get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials. Leave with at least one loaf of bread.

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

Finn’s Cafe –1624 S. 1100 East, SLC. finnscafe. net. The Scandinavian vibe comes from owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.

Five Alls —1458 Foothill Dr., SLC. fivealls.com. Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.

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

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

Himalayan Kitchen –360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

Hong Kong Tea House & Restaurant –565 W. 200 South, SLC. hongkongteahouse.yolasite.com. Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

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

Indochine –230 S. 1300 East, SLC. indochinesaltlake.com. Vietnamese cuisine is underrepresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

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

Kaze –65. E. Broadway, SLC. kazesushiut.com. Small and stylish, Kaze has plenty to offer, with very fresh fish and inventive combos. The food is beautiful and the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.

King’s Peak Coffee –412 S. 700 West, SLC; 592 W. 200 South. kingspeakcoffee.com. All of King’s Peak’s coffee is sourced direct from farmers or reputable importers. The result is better coffee.

Utah Natural Meats is a fifth-generation family-run farm in West Jordan, an agricultural island in a sea of sprawl.

Buying direct from a local farm, like Utah Meat Collective, is the best way to ensure quality and serve the freshest meat possible.

“For a meat eater, I think connecting with that experience is one of the most meaningful things I get to do— help folks connect with the reality that for every piece of meat we eat, an animal is harvested. We owe it to the animal to do the very best we can in honoring its sacrifice.”

WHAT TO EXPECT

UTAH MEAT COLLECTIVE

Fall is the perfect time to take a class at the Utah Meat Collective. Tom offers classes in bacon making, whole-hog butchery, chicken processing, turkey processing, sausage making and even charcuterie classes. He sources animals from his farm or trusted local ranchers. To find out more, visit utmeat.com

EXPERT BUTCHERS

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Kimi’s Chop & Oyster

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

Kobe Japanese Restaurant–

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

Tom’s classes are not demonstration classes. They are hands-on and practical. “Folks show up, we grab a chicken out of the chicken tractor and I teach them how to harvest the animal respectfully.” From there, he teaches how to pluck, clean and break it down. “It’s not just about butchery—it’s about understanding the responsibility and respect that comes with eating meat,” he adds.

People come for di ferent reasons.

“A lot of it depends on their why—and people’s whys are all di ferent,” Tom explains. “Some folks come to me out of a need to improve their kitchen skills, some are preppers worried about the future of the food supply and others are farmers who want to better understand the animals they raise. Te reactions are all di ferent, but what I try

SNIDER’S BROS. MEATS

With the holidays around the corner, it’s time to get acquainted with your local butcher. A great butcher can help you with that special cut, ideas on how much to order and foolproof ways to roast, broil and stew your way to culinary success. Jacob Wilson, the GM at Snider’s Bros. Meats and his family team are standing by to help.

“We are a sixth-generation butcher shop,” says Wilson. “Starting in the 1920s, our family had shops in di ferent parts of Southeast Texas, Oregon, Washington and numerous locations in California, including the San Gabriel Valley.Around 1980, my father, his brother and my greatgrandfather started a shop in Ogden. Ten, in 1990, my father started plans to move a shop down into the Salt Lake area, which is where we’re at today.”

EXPERIENCE YOU CAN TASTE

Jacob is proud that they have been in their current location in Holladay for 32 years. That legacy extends beyond just the meat case to the customers. People who visited the Ogden shop as kids are coming into the Salt Lake shop as grandparents, all for a love of food and connection. “It’s not about just putting the product in the case and selling it,”

Jacob explains. “It’s about getting the highest quality we possibly can. My customers are passionate about food. It’s exciting seeing people get into a new recipe or learn how to cook a new cut.”

Custom cuts and high-end products may seem like a throwback but that’s how Snider Bros. still operates today.

Snider Bros. Meats has been a family run company for six generations and its General Manager Jacob Wilson (Below, with staff) shares why buying local makes all the difference this holiday season.

Te team at Snider’s Bros. is hands-on when it comes to customer service. Tey will trim, season, marinate, custom cut and sprinkle in advice and cooking tips while bundling up an order. You might even walk out with an extra pot pie for dinner.

HOLIDAY MEAL EXPERTS

Snider’s Bros. Meats offers a wide selection of proteins prepared for the holiday season. The one they are most known for is their Turducken. “We’ve been making turduckens for quite some time,” Jacob describes. “It’s a boneless, skin-on turkey breast stuffed with stuffing, duck breast, more stuffing and chicken breast—jet-netted together into a big oval. It’s fantastic for roasting or smoking. My favorite version is with apple almond stuffing.”

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Koyote–551 W. 400 North, SLC. koyoteslc.com. A wide selection of traditional Japanese dishes, including ramen, okazu and washoku. They offer a variety of vegetarian and vegan options. The showstopper is the Karage wings.

Krua Thai–212 E. 500 South, SLC., kruathaiut. com. Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot. There are dishes you should try: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

Left Fork Grill–68 W. 3900 South, SLC. leftforkgrillslc.com, leftforkgrill.ipower.com. Every booth comes with its own pie shelf. No matter what you’re eating—liver and onions, raspberry pancakes, meatloaf—save room for pie. Tip: Order your pie first in case they run out. Now serving beer and wine.

Log Haven–6451 E. Mill Creek Canyon Road, SLC. log-haven.com. Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David Jones has a sure hand with American vernacular and is not afraid of frying, but he also has a way with healthy stuff. He’s an expert with local and foraged foods.

2025 DIN I NG AWARD Manoli’s–402 E. 900 South, SLC. manolison9th.com. Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

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

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DIN I NG AWARD Mazza –1515 S. 1500 East, SLC. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

Millcreek Café & EggWorks –3084 E. 3300 South, SLC. millcreekcafeandeggworks. com. This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.

My Thai–1425 S. 300 West, SLC mythaiasiancuisine. com. My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables. But in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do.

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DIN I NG AWARD Nomad Eatery–1722 Fremont Drive, SLC. nomad-eatery.com. Nomad Eatery has reopened inside the Uinta Brewery. Find perfectly crafted classic American cuisine with a craft brew to pair. An oasis for the west side.

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

PHOTOS BY ADAM FINKLE

Oasis Cafe –151 S. 500 East, SLC. oasiscafeslc.com. Oasis has a New Age vibe, but the only agenda is taste. Lots of veg options. The German pancakes are wonderful, It’s evening menu suits the space —being both imaginative and refreshing.

Oh Mai–850 S. State St.,SLC; 3425 State St., SLC; Other Utah locations. ohmaisandwichkitchen.com. Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

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

Osteria Amore –224 S. 1300 East, SLC. osteriaamore.com. Modern Italian in the Federal Heights neighborhood. Their patio is perfect for summer dining.

Padeli’s –30 E. Broadway, SLC; 2975 Clubhouse Dr., Lehi. padelisstreetgreek.com. Classic Greek street fare, but these excellent souvlaki come in a streamlined space. The perfect downtown lunch.

Passion Flour Patisserie –165 E. 900 South, SLC. passionflourslc.com. A vegan-friendly cafe with lattes and a variety of croissants. They also make deliciously moist custom cakes for any occasion.

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The Pearl –917 S. 200 West, SLC, thepearlslc.com. A hip space serving craft cocktails and Vietnamese street food. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

Per Noi Trattoria–3005 S. Highland Dr., SLC. pernoitrattoria.com. A lchef-owned red sauce Italian spot catering to its neighborhood. Expect casual, hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain.

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

Rodizio Grill–600 S. 700 East, SLC. rodiziogrill. com. T he salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats— turkey, chicken, beef, pork, seafood—plus vegetables and pineapple, brought to your table until you cry “uncle.”

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

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Rouser–2 S. 400 West, SLC. rouserslc.com. Rouser sparked into the scene in the old Union Pacific Depot, now the new Asher Adams hotel. Keeping with the theme, they boast charcoal-flavored moments across the menu.

Local butchers, like Snider Bros. Meats offer expertise in selecting mains for your holiday table spreads.

WHEN YOU GO

Te butchers make a special house-glazed honey ham, better than any other ham out there. Tey make wet-aged prime rib roasts and the team will tell you how to prepare them. “Once customers try our prime rib, it blows others out of the water,” Jacob boasts.

You need to pre-order most of the holiday special meats. “I sell about 1,200 turkeys every T anksgiving,” he reiterates. “For Christmas, I sell about four tons worth of prime rib. Once orders are f lled and we can’t take any more, we’re done. Te best way to place an order is in person, about 4-6 weeks out from your meal.”

OTHER LOCAL SPOTS FOR YOUR TABLE

CAPUTO’S

MARKET

& DELI A paradise of cured meats, imported cheeses and an entire section of tinned fish, this local market can bring global flavor to your holiday grazing board. The care, curation and creativity that Caputo’s team brings to the table will do nothing but improve your table. Aquarius Fish Co. is right next door, make this a two-for-one stop. 314 W. Broadway, SLC, caputos.com

MAIN STREET QUALITY MEATS Cooking

SNIDER BROS. MEATS 6245 S. Highland Dr., Holladay sniderbrosmeats.com

Royal India –10263 S. 1300 East, Sandy; 55 N. Main St., Bountiful. royalindiautah.com. Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

Ruth’s Diner–4160 Emigration Canyon Rd., SLC. ruthsdiner.com. The original funky trolley car is buried by the beer garden in fine weather, but Ruth’s still serves up diner food, and the patio is the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal. The chocolate pudding should.

Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes, from fresh, bright sushi to umami-drenched ramen.

The Salt Republic–170 S. West Temple, SLC. A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven.

Sauce Boss Southern Kitchen — 877 E. 12300 South,Draper, saucebosssouthernkitchen.com. The menu embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, quality and the details: Red Drink (a house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.

holiday 19

for a BIG crowd this holiday season? Family-owned since 1956, Main Street Quality Meats is your go-to for bulk orders. With fresh, never-frozen meats, they are trusted by local chefs and can provide you with orders of 20-50 pounds. 2680 S. Main St., SLC, mainstreetqualitymeats.com

Sawadee Thai–754 E. South Temple, SLC. sawadeethaiutah.com. The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

Slackwater Pizza –684 S. 500 West, SLC. 209 24th St., Ogden. slackwaterpizzeria.com. The pies here are as good as any in SLC. Selection ranges from trad to Thai (try it), and there’s an excellent selection of wine and beer.

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Scelto– 849 E. 9400 South, Sandy. sceltoslc. com. When it comes to stylish suburban dining, Scelto is there. The wine list is very Italian with some nice splashes of French. The beef ragu is simmered for hours, the most important part of a good lasagna.

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

Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton. silverforklodge.com. Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

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

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

SOMI Vietnamese Bistro –1215 E. Wilmington Ave., SLC. somislc.com. Vietnamese and Chinese food and cocktails at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders, and braised oxtail are some of the highlights to the menu.

Spencer’s–255 S. West Temple, SLC. spencersslc. com. The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Stella Grill–4291 S. 900 East, SLC. stellagrill.com. A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The food comes with moderate prices. Great for lunch.

Stoneground Italian Kitchen –

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

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

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

Tandoor Indian Grill–3300 S. 729 East, SLC; 4828 S. Highland Dr., Holladay; 1600 N. Freedom Blvd., Provo. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Thai Garden–868 E. 900 South, SLC. thaigardenbistroslc.com. Paprika-infused pad thai, deepfried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cram.

2025 DIN I NG AWARD Urban Hill–510 S. 300 West, SLC. urban-hill.com. The menu is seafood forward with inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and red chili sauce are a winner. Save room for dessert.

Veneto –370 E. 900 South, SLC. venetoslc.com. Named after the region in Italy that inspires its cuisine, Vento is the passion project of Marco and Amy Stevanoni. The space is tastefully ornate and deliberately small, designed to create intimate, convivial dining experiences. Marco curates the wine list to pair with the exquisite cuisine on the plate, which focuses on the Veneto Region, where Marco was born.

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

Woodbine Food Hall & Cocktail

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

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

Zao Asian Cafe–400 S. 639 East, SLC; 2227 S. Highland Dr., SLC; Other Utah locations. zaoasiancafe. com. It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Zest Kitchen & Bar–275 S. 200 West, SLC. zestslc.com. Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions— the menu is all vegan and changes frequently.

Beyond the Plate

Inside the culture of teamwork, warmth and personalized guest experiences with Urban Hill’s Jessica Johns

URBAN HILL HAS RECEIVED MULTIPLE ACCOLADES, from local best-of awards to James Beard nominations. Tey deserve every award for their culinary prowess. But delivering the great food is stunning service and hospitality. Behind the front-ofhouse team at Urban Hill is Jessica Johns, the General Manager.

My f rst visit to Urban Hill was the moment I felt like hospitality was back. In late 2022, the industry was decimated and everyone was just trying to get by post-COVID. Urban Hill burst onto the scene and delivered a thoughtful and carefully executed experience from start to f nish.

I snuck in a day or two after they opened. No one knew I was coming. I was incognito. I remember sitting at the table and watching a diner from across the way get up to go to the powder

Hospitality is about creating connections and shared experiences, says

room. A server walked by and even though the table was not in their section, they picked up the discarded napkin, folded it carefully and placed it on the table. It was a thoughtful touch that no one else noticed.

WE WANT TO MAKE SURE GUESTS FEEL SPECIAL AND THAT THE TEAM FEELS SUPPORTED. IF THOSE TWO THINGS HAPPEN, EVERYTHING ELSE FOLLOWS JESSICA JOHNS

Another time, I was in for dinner and my server accidentally bumped a glass while setting down a plate. Water went everywhere in a total accident. We’ve all been there. But the bar manager, two additional servers and a cook from the open kitchen converged within seconds to help him whisk away the mess, blot water and generally make the spill disappear. It was masterfully done and a true team effort.

Jessica has a background in restaurant management. She got her start in the industry working as a host at a Mexican restaurant in Ogden. With the help of a great mentor, she worked her way up; a natural progression of roles at various Ogden and Salt Lake City establishments before landing at Urban Hill. “I found a way to combine my skills and passions while creating spaces where

Jessica has a background in restaurant management. She got her start in the industry working as a host at a Mexican restaurant in Ogden.
Urban Hill’s GM.

PARK CITY & THE WASATCH BACK

SCANDINAVIAN & AMERICAN CUISINE SINCE 1952

350 Main–350 Main St., Park City. 350main.com. This mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.

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

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

Billy Blanco’s–8208 Gorgoza Pines Rd., Park City. billyblancos.com. Motor City Mexican. This is a theme restaurant with lots of cars and motorcycles on display and a 50-seat bar made out of toolboxes.

Blind Dog Grill–1251 Kearns Blvd., Park City. blinddogpc.com. The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.

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

Chimayo –368 Main St., Park City chimayorestaurant.com. Bill White’s prettiest place. Reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp app combines guac and ceviche flavors in a genius dish.

Freshie’s Lobster Co.–1915

Prospector Ave., Park City; 356 E. 900 South, SLC. freshieslobsterco.com. After years as everyone’s favorite stop at Park Silly Market, Freshie’s has a permanent location selling shore-to-door lobster rolls year round.

Ghidotti’s –6030 N. Market St., Park City. ghidottis.com. Evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City. grubsteakparkcity.com. Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

Open daily 7:30am to 2:30pm

DIN I NG AWARD

2025

Handle–136 Heber Ave., Park City. handleparkcity.com. Chef-owner Briar

Handly offers small plates with excellent sourcing. There are also full-meal plates, including the chef’s famous fried chicken.

2025

DIN I NG AWARD Hearth and Hill–1153 Center Dr., Park City. hearth-hill.com. This cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

ON THE TABLE DINING GUIDE

relationships are made and built,” she says, speaking of restaurant hospitality. However, Jessica and the entire team at Urban Hill tend to look beyond good service and great food. Hospitality is about creating connections and shared experiences. “Every relationship, every business transaction, every first date, every special moment usually happens over breaking bread,” she shares.

Incidentally, Jessica and I shared an event planning class in college years ago. Her precision and attention to detail were on display even then. Jessica spoke passionately about the sociology, psychology and history of how cultures, relationships and connections are brought to life through food. She also thinks a lot about the fact that everyone has to eat, but where you choose to eat is also a privilege that a restaurant has to earn.

Precision and attention to detail are what set a quality service team apart, Jessica says.

The apparent differentiator sets Urban Hill’s quality of service apart is the team-oriented culture. From pre-shift meetings, biannual town halls, cross-training initiatives and a culture of going the extra mile for guests, the team is at the center of everything. “The biggest compliment we receive is when guests tell us, ‘Wow, it seems like your team really loves each other and has each other’s backs.’ It’s like a choreographed dance.”

The team also came up with some fantastic ideas that have been implemented. It’s not all top-down; everyone has a voice. One team member came up with the idea of taking Polaroid photos of guests on special occasions. Another time, a couple was celebrating their 20th anniversary. The father of the wife called ahead to take care of a bottle of wine for them. The team was able to conspire and track down their wedding song. Over dessert, the couple was led to one of the

Kuchu Shabu House–3270 N. Sundial Ct., Park City; 2121 S. McClelland St., SLC. kuchushabu.com. The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Lush’s BBQ –7182 Silver Creek Rd., Park City. lushsbbq.com. Tennesee-inspired BBQ you won’t soon forget. Think sharp vinegar with a hint of citrus and just a touch of sweetness. Fresh off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork.

DIN I NG AWARD

Rime Seafood & Steak–2300

2025

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

Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City. deervalley. com. Don’t miss the lobster chowder, but note the novelties, too. Royal Street’s version of a wedge salad adds baby beets, glazed walnuts and pear tomatoes.

Sammy’s Bistro –1890 Bonanza Dr., Park City. sammysbistro.com. Down-to-earth food in a comfortable setting.Why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or chicken bowl.

Shabu– 442 Main St., Park City, shabuparkcity. com Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. A stylish bar adds to the freestyle feel.

Sushi Blue –1571 W. Redstone Center Dr. Ste. 140, Park City. sushiblueparkcity.com. Asian-American flavors permeate Bill White’s sushi, Korean tacos, crab sliders and other fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.

DIN I NG AWARD

2025

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

Wasatch Bagel Café

–1300 Snow Creek Dr., Park City. wasatchbagelandgrill.com. Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

Windy Ridge Bakery & Café –

1755 Bonanza Dr., 1750 Iron Horse Dr., Park City. windyridgebakery.com. One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Woodland Biscuit Company–

2734 E. State Hwy. 35, Woodland, Park City. woodlandbiscuitcompany.com. Breakfast is the real deal here so pile on the bacon and eggs. If you sleep late, burgers, sandwiches and tacos are good too.

NORTHERN UTAH

Hearth on 25th–195 Historic 25th St., Ogden. hearth25.com. A great setting for some of the most imaginative food in Ogden. Hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is a destination restaurant.

Maddox Ranch House –1900 S. Highway 89, Perry, 435-723-8545 maddoxfinefood.com. Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for 50 years.

DIN I NG AWARD

2025

Table 25 –195 25th St., Ogden. table25ogden.com. A bright space in Downtown Ogden with a patio on 25th Street. The menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

Union Grill– 315 24th St., Ogden, 801-6212830. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

PROVO & CENTRAL UTAH

Chom Burger–45 W. 300 North, Provo; 496 N. 990 West, American Fork. chomburger.com. Colton

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ON THE TABLE DINING GUIDE

private rooms where their wedding song was playing over the speakers in a recreation of their wedding day. ‘We want to make people feel special and if we can strategize it and systematize it, even better,” she adds. “We want to make sure guests feel special and that the team feels supported. If those two things happen, everything else follows.” At the end of each day, “We want to enrich our community and strengthen bonds all through the simple act of sharing food and drink.”

Kudos to the front-of-house team at Urban Hill. Tey are the ones who make the food stand out by standing up and delivering—literally.

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

Canyon Breeze Restaurant

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

DIN I NG AWARD

2025

Hell’s Backbone Grill–20 N. Highway 12, Boulder. hellsbackbonegrill. com. Sets the bar for local, organic food in Utah. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and picnic lunches.

Painted Pony–2 W. St. George Blvd., Ste. 22, St. George. painted-pony.com. The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Surf and turf has a twist—tenderloin tataki and chile-dusted scallops.

Peekaboo Canyon Wood

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

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

Red Rock Grill at Zion Lodge –1 Zion Lodge, Springdale. zionlodge.com. Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

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

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

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

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

2025 DIN I NG AWARD

Xetava/ The Rusted Cactus –815 Coyote Gulch Court, Ivins. therustedcactus.com. Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.

Play Your Way

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*The package includes one round of golf per person. Subject to change. Management reserves all rights.

HIKE THE COCKTAIL TRAIL

SALT LAKE MAGAZINE’S FARM-TO -TABLE COCKTAIL CONTEST

September 1 - October 1

Look inside this issue for your Field Guide to this year’s contest and the Utah Cocktail Trail. During the contest, use your guide to discover the 23 bars and drop in to taste their farm-to-glass creation. Take notes and vote for your favorites at saltlakemagazine.com

ONE DOWN, 22 TO GO. SIP. VOTE. REPEAT.

Scan the QR code to check out our participating cocktail contenders and cast your vote!

After Dark

ONE CALL THAT’S ALL Tanner Lenart has developed a reputation as the Utah Liquor Lawyer. She helps boozerelated businesses with license transfers, detailed negotiations and general DABS relations. We asked for her take on the state of the State of Utah’s everchanging liquor laws. See p. 102.

PHOTO BY ADAM FINKLE

Booze Rules and Red Tape

Making Sense of Utah’s Alcohol Laws with the Liquor Lawyer

EVERY STATE HAS A WEIRD LIQUOR LAW OR TWO. Utah just happens to have all of them.” Tanner Lenart, better known as the Utah Liquor Lawyer, has been helping businesses navigate our state’s tedious alcohol regulations for more than 13 years. From handling license transfers to negotiating fines for violations, Tanner’s main goal is simple: keep businesses up and running.

Lenart took a shine to the feld of beverage law early on in her career. “I remember thinking, ‘gosh, this is so great,’” she says. “So much better than dealing with death, destruction or divorce.” Her work in the feld ranges from assisting expanding franchise hotels with license applications to ensuring manufacturers operate within statutes and negotiating with the Department of Alcoholic Beverage Services (DABS) over compliance violations. “I even have clients that

plan to launch their business within the next two years and just want to understand the legal landscape,” she says. “Other businesses I work with have been operating for decades with a clean history, but they all of a sudden get a violation and I help negotiate settlements with the Attorney General’s Ofce.”

Te scope of Lenart’s work is no surprise when you consider Utah’s militant liquor regulations—statutes that change frequently and impact each type of license di ferently. Te transfer of licenses, for example, has undergone a pendulum-swing of changes over the years that confuse both resident and transplant business owners. “For a while, you couldn’t transfer your liquor license, but you could sell it,” Lenart explains. As of 2022, a new law eliminated the market value of licenses, forcing businesses to apply for new licenses awarded by the DABS commission or undergo a

BAR GUIDE

The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com. Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebanese-inspired bar bites and has a promising cocktail menu.

Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, with a cocktail menu and Asian fusion sharing plates.

Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc.com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

Beer Bar–161 E. 200 South, SLC, 385-259-0905. beerbarslc.com. Ty Burrell, star of ABC’s 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 and a variety of wurst.

The Bayou– 645 S. State St., SLC, 801-961-8400. utahbayou.com. This is Beervana, with 200-plus bottled beers and even more on draft.

Beerhive Pub –128 S. Main St., SLC, 801-3644268. @beerhive_pub. More than 200 beers —domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

BTG Wine Bar– 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 75 wines by the glass.

Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.

Contribution Cocktail Lounge –

Follow @UTliquorlawyer on X where Lenart shares the latest updates on alcohol law changes.

170 S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

Copper Common–

111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

Dick n’ Dixie’s – 479 E. 300 South, SLC, 801-994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

East Liberty Tap House– 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com. Half a dozen beers on draft and 20 or more by the bottle, which rotates regularly. The menu does clever takes on bar food classics.

Flanker– 6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American.

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

The Gibson Lounge– 555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

Gracie’s– 326 S. West Temple, SLC, 801-819-7565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.

Green Pig– 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

Hive 435 Taphouse– 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.

HK Brewing Collective– 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a womenfounded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Ice Haus–7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar: a wide selection of pub fare, regular entertainment and plenty of seating in the beer-hall inspired location. The menu has great vegan options.

Lake Effect–155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights.

Laurel Brasserie & Bar– 555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu.

Lucky 13 135 W. 1300 South, SLC, lucky13slc.com. Known for their heaping burgers and intriguing shot selection, Lucky 13 also offers classic fried dill pickle spears. Order with secret sauce and pair with a buttery chardonnay, bright prosecco or crisp lager—you’ll thank us later.

Oyster Bar– 48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar is a place to begin or end an evening, with an award-winning martini and a dozen oysters.

Tanner Lenart has made a career of helping businesses navigate Utah’s comlex liquor laws.

tedious process of restructuring. Another change DABS introduced in recent years allows customers to carry their drinks when moving from a waiting lounge to a table. Before 2023, your cocktail required an ofcial babysitter to relocate 15 feet. Every so ofen, new laws will move toward easing restrictions, but that doesn’t mean it’s a free-for-all in the beverage industry. Utah operates under an Express Language Clause, which basically says: unless it is expressly permitted in a DABS statute, go ahead and assume it’s prohibited.

With so many hair-splitting laws, the odds of a bar, restaurant or any beverage-related operation receiving a compliance violation are high. “I can say that my practice in the violation area has grown,” Lenart says. Whether that increase is due to a crackdown in DABS enforcement or her reputation growing in the community, Lenart can’t say. Tough she does acknowledge a change in how DABS is approaching compliance missteps. DABS’ undercover operations used to primarily focus on the CUBS program (Covert Underage Buyers), in which 19-year-olds use their real underage IDs and attempt to purchase alcohol at bars, restaurants, etc. “Tey still do that, but I’m seeing a lot more manpower being used on DABS agents going in to look for other violations like having too many drinks in front of a customer at a time,” says Lenart. Minor infractions, like bartending without a nametag, can result in a written warning. But even those violations can stack up, and that’s where Lenart can help. “Tere are statutes and administrative rules with select penalties, but those penalties range,” she explains. Lenart can facilitate negotiations between businesses and DABS, using factors like violation history and level of cooperation, to her clients’ advantage. Best-case penalties may include warnings and small fnes,

but extreme cases can be devastating. “I remember a male revue show coming into town selling alcohol on their premises, while doing full nudity,” Lenart recalls in disbelief. “Tat resulted in full suspension of their license and a fve-fgure fne, and that’s just a frst ofence.”

Te fast-paced nature of Utah’s liquor landscape can be an intimidating reality for both new and legacy businesses, but it’s advocates like Tanner who are guiding Utahns toward continued success. Want to stay in the loop on all things liquor law? Check out Lenart’s X (formerly Twitter) @UTliquorlawyer, where she breaks down the legal stu f into easy-to-get updates you’ll actually want to read.

STRANGE CHANGES TO UTAH LIQUOR LAWS

GOOD: Straw Tasting

Utah bartenders can o!cially straw taste their cocktails now. The technique was previously considered “illegal consumption of liquor on the job.” Now, bartenders can get high on their own supply, a few drops at a time. (They don’t.)

TRICKY: ID Checks for All

A huge change is coming for Utah in 2026. H.B. 437 mandates a 100% ID check for alcohol sales, regardless of age. “I can see someone in their 70s ordering a $500 bottle of wine at a resort pool in Park City getting feisty over this one” Lenart said.

A Taste of Salt Lake City

Sugar House Station Brings Some of SLC’s Best Food, Drinks, and Distilleries Under One Roof

THE HISTORIC POST OFFICE BUILDING off 2100 South in Sugar House has been a drug store, an ice cream shop, a seafood restaurant, and now, the 1930s landmark is the home of Utah’s very first “bar hall”. Sugar House Station is the latest endeavor from Pago Group’s Scott Evans, who has partnered with local distilling vanguards James Fowler and Alan Scott of Sugar House Distillery and Waterpocket Distillery, respectively, to bring the building into a new era of business.

“One of our main goals was to ofer those visiting Salt Lake City a one-stop shop for what our city has to ofer in terms of food and beverage,” Evans says.

Te 10,000 sq. foot bar hall certainly hits that mark, housing 11 unique stalls where customers can enjoy everything from fried chicken to gyros, to smashburgers and bolognese. Diehard Aristos and Cannella’s fans were undoubtedly thrilled when Sugar House Station announced both establishments would come out of retirement for the project. Joining those legacy restaurateurs are Birdhouse, Pizza Bar, Proper Burger & Brewing, Publik Cofee and Santo Taco. Unlike other food halls, Sugar House Station ofers tableside service and walk-up ordering for a balanced dining experience. “It’s a totally diferent concept, there’s nothing like it in Utah, the way we are operating it,” Evans remarks.

The Pearl–917 S. 200 West, SLC, @thepearlslc

The Pearl is a hip space serving craft cocktails and Vietnamese street food. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho. Post Office Place–16 W. Market St., SL,. popslc. com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Located right outside the city, this 1920s-inspired hotspot takes you back in time to the roaring twenties.

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

Sayonara – 324 S. State St., SLC, sayonaraslc.com

Neon adorns enclosed booths, scenes from anime project on the walls and the bar serves up highballs and Japanese microbrews. It’s like someone picked up a bar in Tokyo and placed it right here in SLC.

Scion Cider Bar –916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another favorite bar in the Central Ninth.

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

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

The Shooting Star–7350 E. 200 South, Huntsville, @shootingstarsaloon. More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard.

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

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

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

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

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

(From left to right) Waterpocket’s Alan Scott, Sugar House Distillery’s James Fowler and Pago’s Scott Evans.

Whiskey Street– 323 S. Main St., SLC, whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

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

Zest Kitchen & Bar–275 S. 200 West, SLC, zestslc.com. Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food.

Beers & Brews

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

Bewilder Brewing– 445 S. 400 West, SLC, bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing has house-made sausages and a beer list that skews toward traditional German styles.

Desert Edge Brewery–273 S. Trolley Square, SLC, desertedgebrewery.com. Decades of experience sets Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

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

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

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

Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2.

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

Kiitos Brewing– 608 W. 700 South, kiitosbrewing.com. Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

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

Sugar House Station’s well-rounded food program has been praised by the community, but it’s their bar collaborations that have this writer even more excited. In addition to the two main bars in the center of Sugar House Station, three entity-speci fc bars line the north side of the space: a new outlet for the excellent Casot wine bar, as well as spaces for Waterpocket and Sugar House Distillery. Serving as their f rst brick-and-mortar bars (outside of distillery tasting rooms), Waterpocket and Sugar House f nally have a dedicated space to showcase their product. Tese grain-to-glass distillers represent exactly the sort of high-quality, intentional epicureans that Evans wants to put on the forefront of our community’s tastebuds. “We want to showcase what these spirits are capable of,” he says. Bartenders from Waterpocket and Sugar House have collaborated on ten classic cocktails featuring their products, as well as fve unique drinks. T roughout the hall, customers can order from one master bar menu, but each dedicated bar stall has its own unique oferings. To accompany the

spirit-forward menu items, beer from Proper Brewing contributes a rotating lineup of house-brewed beer. Of course, would this even be a Pago concept without an emphasis on wine? Evans has curated an exceptional by-the-glass lineup, focusing particularly on bubbles. “My goal with the Casot stall is to have the largest sparkling wine program by the glass in the state,” he says. Investing in special Coravin wine preservation systems, Casot can sell high-end pours at an a fordable price. “I want to give Salt Lakers the chance to taste these reputable, famous sparkling wines without having to spend $500 on a bottle.” From all of us “value vino” enthusiasts, we thank you, Scott! With so many great minds in one space, Evans is excited about the collaborations to come. Expect special releases like barrel-aged Negronis and Manhattans, and an ever-evolving bar menu that touches on products from on-site purveyors. Sugar House Station also hosts live music and special events throughout the week. Check their site and socials for the most up-to-date calendar.

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

Park City Brewing–764 Uinta Way #C1, Park City, parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.

Prodigy Brewing–25 W. Center Street, Logan, prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers.

Proper Brewing Co.– 857 S. Main St., properbrewingco.com; 1053 E. 2100 South, SLC, craftbyproper.com. From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

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

RoHa Brewing Project– 30 E. Kensington Ave., SLC, rohabrewing.com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers a variety of draft and high-point beer, cider, wine, canned cocktails and spirits.

Roosters Brewing Co.–253 25th Street, Ogden, roostersbrewingco.com. A local favorite in the heart of Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room.

SaltFire Brewing–2199 S. West Temple, South Salt Lake, saltfirebrewing.com. Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-incheek labels of its tasty craft brews.

Salt Flats Brewing Co.–2020 Industrial Circle, SLC, saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture.

Shades Brewing–1388 S 300 West , SLC, shadesbrewing.beer. A mom-and-pop brewery supplying many local restaurants, check the website and stop by their tap room.

Squatters/Corner Brew Pub –147 W. Broadway, SLC; 2110 Highland Dr., SLC, saltlakebrewingco. com. The original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most-visited watering holes in Salt Lake.

Talisman Brewing Company–1258 Gibson Ave., Ogden, talismanbrewingco.com. At Talisman’s friendly tap room, you can stay and drink or pick up beer to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

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

Uinta Brewing Company–1722 S. Fremont Dr., SLC, uintabrewing.com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

Scott Evans, James Fowler and Alan Scott have teamed up to create a new bar experience in Sugar House.

LOCAL DISTILLERIES

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

Alpine Distilling—7132 N. Silver Creek Rd., Park City, alpinedistilling.com.

Beehive Distilling—2245 S. West Temple, South Salt Lake, beehivedistilling.com.

Clear Water Distilling Co.—564 W. 700 South, Ste. 401, Pleasant Grove, clearwaterdistilling.com.

Dented Brick Distillery 3100 S. Washington St., South Salt Lake, dentedbrick.com.

E ight Settlers Distillery—7321 Canyon Centre Pkwy., Cottonwood Heights, eightsettlersdistillery.com.

High West Distillery—27649 Old Lincoln Hwy, Wanship, highwest.com.

Holystone Distilling—207 W. 4860 South, Murray, holystonedistilling.com.

Moab Distillery —686 S. Main St., Moab, moabbrewery.com.

New World Distillery —4795 2600 North, Eden, newworlddistillery.com.

Ogden’s Own Distillery–615 W. Stockman Way, Ogden, ogdensown.com.

Outlaw Distillery–552 W. 8360 South, Midvale, outlawdistillery.com.

Proverbial Spirits –4175 Forestdale Dr., Park City, proverbialspirits.com.

Salt Flat Spirits —2020 Industrial Cir., SLC, saltflatsspirits.com.

Simplicity Cocktails —335 W. 1830 South, SLC, drinksimplicity.com.

Sugar House Distillery —2212 S. West Temple, #14, SLC, sugarhousedistillery.net.

Vintage Spirits Distillery —6844 S. Cottonwood St., Midvale, vsdistillery.com.

Waterpocket Distillery—2084 W. 2200 South, West Valley City, waterpocket.co.

Be Social

Burt Brothers Motorpark Launch Party

April 22, 202 • Burt Brothers Motorpark, Grantsville | Photos courtesy Red Head Marketing and PR

Utah Motorsports Campus has been officially renamed and rebranded as Burt Brothers Motorpark. The new partnership between Burt Brothers Tire and Service and one of the premier motorsports venues in the U.S. is designed to elevate the experience for fans, participants, and partners alike.

A celebration took place on April 22 that included remarks by Grantsville Mayor Neil Critchlow, Burt Brothers CEO Brian Maciak, and Garett Potter (director of the Motorpark). Social media influencers and media had the opportunity to race in exotic cars, experience the thrill of drifting, and cruise around the track in go-karts.

Burt Brothers’ partnership with the Motorpark extends meaningfully beyond naming rights. Both brands will have the opportunity for greater exposure, to leverage consumers and strengthen relationships with industry professionals and fans.

Those visiting the Motorpark will receive giveaways, special promotions, interactive experiences with Burt Brothers, and special offers for tire service and automobile repairs.

email: magazine@saltlakemagazine.com

Fans and drivers can anticipate Burt Brothers-branded events, including tire safety clinics, performance driving workshops, and sponsorship opportunities for race teams, further solidifying Burt Brothers’ position as a leader in both the automotive and motorsports industries.

e two organizations will collaborate on educational programs, products, and community initiatives designed to expand interest in motorsports and cultivate the next generation of automotive enthusiasts.

Utah Bride & Groom White Party

June 9, 2025 • Red Butte Garden Arboretum

Photos by Morgan Leigh Photography and Katinov Photography

Utah Bride & Groom magazine’s annual White Party brings together the biggest talents within the state’s bustling wedding industry for an evening presented by Sysco International and Black Desert Resort.

With a vibrant palette and lively florals imagined by Tonya Hoopes of Hoopes Events and executed by Sweet Afton Floral and Decoration, Inc., this year’s event helped to celebrate the 40th anniversary of Red Butte Garden, bringing the venue’s Orangerie to life in zesty fashion. Striking orange linens, glittering flatware from Indigo Utah and an artist’s take on a vintage VW bus from Diamond Event & Tent centered the main event area, setting the stage for delicious bites from Cuisine Unlimited catering, Cache Toffee and Sheer Ambrosia Bakery.

Out on the patio, DJ Russ Powell kept the beats bumping and the party alive throughout the evening, including an energetic flash mob performance that featured Joslyn Poole of Metro Music Club and a variety of surprisingly musical wedding industry professionals planted throughout the crowd. Throughout the evening, guests raised glasses filled with curated creations from Mecca Bar Co. and Vine Lore Utah in celebration of a brand new wedding season.

1 Irene Katzias and Holly Kuyt of Irene + Co. Events 2 Tonya Hoopes of

&

magazine 3 Brynn

& Co. Events surprises guests in a flash mob performance of “Dancing Queen.”

Hoopes Events, DJ Russ Powell of Powell Weddings & Events, Megan Bartholomew of Utah Bride
Groom
Larsen Bago-Ali of Blooms & Company, Douglas Bethers, wedding o ciant, Rachael Masten, events director 4 Mark Miller of Indigo Event Rentals, Jasmine Poole of Metro Music Club, DJ Je Stirland of Peak Sound UT, Breanna White of Breanna White Photography 5 Kaushay Ford of Kaushay

Westminster University’s Sesquicentennial Gala

June 5, 2025

Westminster University campus, SLC |

Westminster University presented its Sesquicentennial Gala Celebration at its Sugar House campus in Salt Lake City on June 5, 2025. The black tie fundraiser was held in honor of the university’s 150th anniversary as a leader in higher education. More than 200 guests enjoyed a cocktail hour in the garden surrounding historic Converse Hall, with an oyster and caviar bar, specialty cocktails, and a silent auction, serenaded by a student-led jazz trio. At dinner, held outdoors under the stars at the heart of campus, guests dined on locally-inspired dishes like alpine beef tenderloin and summer salads. Guests bid at a live auction on items including an art and science tour of the Great Salt Lake with a luxury picnic and an all-inclusive week in the Cayman Islands. More than $1.3 million was raised throughout the evening to support student scholarships. More at westminsteru.edu.

Photos by Misty-Jade Carlson and Hannah Bettis

Taste of Black Rock Desert Tour

June 5, 2025 • Black Rock Desert Resort, Ivins | Photos courtesy Black Rock Desert Resort, J/PR

On Thursday, June 5, 2025, Black Rock Desert Resort invited media and local guests to an event to showcase the diverse food and beverage venues offered at the resort. Guests had bites and tours of Flo Bar & Lounge, The 20th Hole Sports Bar, Latitude Restaurant, and Basalt, the resort’s signature fine-dining steakhouse. Guests had the opportunity to meet the resort’s culinary team, Executive Chef Matthew Krueger, Food & Beverage Director Ryker Brown and Pastry Chef Michelle Taylor.

1 Executive Chef Matthew Krueger 2 The tasting presentation at the 20th Hole, a sports bar 3 Invited media and guests were presented with an honorary chef’s apron after touring the Latitude kitchen.

Salt Lake Goes Big for Halloween

Things Get Spooky Down on Wilson Avenue

IN ANYTOWN USA, HALLOWEEN gets its turn on the holiday calendar to take over home and landscape design, but in Utah, like other holidays, the display of Halloween spirit is, well, more spirited.

Perhaps it is the natural tension between the secular and the sacred that permeates life in Utah, that emboldens Halloween in the Beehive. After all, its’ pre-Christian origin brings along a dark and mildly sinister aspect that invites a light dabbling in the old ways. For one day, we get to dip a toe into the dark side. Plus, candy!

Halloween is truly an ecumenical event. Every neighbor’s door is fair game—Mormon, Jewish, Catholic, Muslim—and each knock holds the promise of more candy, the great leveler. It is the one time that, yes, you can take candy from a stranger.

Here in Salt Lake, there are whole neighborhoods that make this night the night. Wilson Ave., for example, a mid-block lane southeast of Liberty Park in the Sugar House area,

transforms into Halloween incarnate. Each year, the close-knit community of homeowners engages in an annual one-upmanship for the most over-thetop displays for a block party.

“This is Burning Man-level production with custom lighting and animatronics.”

Giant skeletons, witches and Frankenstein’s monsters are almost passe on Wilson. T is is Burning Man-level production with custom lighting and animatronics. Te moms and dads set up f re pits and lawn chairs and crack cra f beers while the kids compare notes where the full-size Snickers bars and are set free to roam the street, lightly supervised by the neighborhood collective.

We live in an era of overabundance of caution, and in many areas, the “trunk or treat” is a bland march in a parking lot from car to car. But the trunk or treat exorcizes all the thrill and darkness out of one of childhood’s most riotous good times.

Wilson Ave. belies that.

It reminds us of a time when we dressed as little ghouls, goblins, ghosts and witches, we braved the gloaming in wild, shrieking packs, fearless behind our masks and make-up, secure that this night was ours.

We belonged in the chilly fall air, the breeze creaking the skeletal trees, leaves crunching underfoot. On this night, we were in cahoots with the things that go bump in the night and the shadowy creatures lurking under our beds.

We junior demons could stride to our neighbors’ porches to demand candy with the threatening incantation: “trick or treat!”—which truly meant, “Give me some candy, or I will vandalize your home.”

Wilson Avenue, a mid-block stretch in the Sugar House area of Salt Lake is one neighborhood that has a lot of Halloween spirit.

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