Dining Guide 2023
Lessons Learned
By Alex Springer @captainspringer, Aimee L. Cook, Thomas Crone and Erin Moore @errrands_
Even under the reasonably normal circumstances that we knew before 2020, running a restaurant was hard. Most restaurateurs who make the attempt fold within a year of operation simply because managing a business, keeping on top of food trends, training staff and keeping customers happy is a superhuman effort to juggle.
When we hit the end of 2020, we saw around 10% of our local restaurants throw in the towel, many having been in business since the late '70s or early '80s. Though, from the consumer standpoint, things are getting back to normal, our friends in the hospitality industry are still trying to get their feet on the ground.
That said, something every successful restaurateur knows is that trials keep them sharp. The ability to think quickly and creatively while maximizing every available asset is what sets owners, cooks and hospitality workers apart. So, what lessons have our local chefs taken from those nightmarish few years, and what do those lessons mean for restaurants and bars moving forward?
We'll start with a chat I had with Andrew Corrao from Forty Three Bakery (67 W. 1700 South, SLC, fortythreebakery.com). "One thing I think every manager had to learn was that employees had to feel safe at work," he says, as I perused his freshly baked croissants and pastries. "When you employ a person, you employ all of a person."
This conversation reminded me of the many news headlines that chronicled the increase in resignations between 2020 and 2022 when employees decided that working at a restaurant during the pandemic wasn't worth the risk of contracting COVID. Not only that, but many had their hours and wages reduced. Though safety has always been a priority for Corrao and his staff, being cognizant of his staff's mental health was something that became more clear as he navigated his business over the past few years.
Jen Gilroy, owner of Porch (11274 S. Kestrel Rise Road, Ste. G, South Jordan, 801-679-1066, porchutah.com), also saw employee relations as a key factor. "Every relationship is different," she says. "I think you run into problems when you treat all of your employees the exact same way. You have to consider them as individuals."
Porch's cozy patio and craft cocktails in the Daybreak community are a welcome anomaly to those of us who live and work a bit south of Salt Lake City—we are elated to find creative upscale dining outside the Salt Lake metro area. Simply sustaining a niche restaurant like Porch no doubt tested Gilroy.
But she maintains that restaurant owners have never been strangers to flexibility and, to some extent, that's what keeps her and her team going. "This business requires so much adaptability for success," she says. "You have to be able to constantly pivot and make shifts."
During the early stages of the COVID-19 pandemic, however, concerns with everyday issues grabbed all the attention. "Restaurant owners have had to retool their whole business models," Gilroy says. "So many things were impacted by COVID—economy, labor crises, supply chain issues—and we had to cut costs in other places."
When our conversation shifts to the present day and what lessons have been learned, Gilroy considers the relationships she's formed with her team and her community. "One thing I've learned over and over again is really taking care of the people who take care of you, and the rest kind of falls into place," she says. "I didn't qualify for a PPP, but the community here would come and tip my staff 100% to help us out."
Moving forward, Gilroy echoes a request that many restaurant owners and hospitality workers share, and that's to give restaurants a break when it comes to your inner Yelp! reviewer.
"Prices have gone up exponentially for everyone," Gilroy says. "There's a disconnect when people are paying twice as much for groceries but are expecting restaurant prices to stay the same."
Everyone has been impacted by food shortages and increased prices, but keep in mind that restaurants have to operate, profit and take care of their staff under those exact same circumstances.
"If people want the restaurant industry to flourish, then restaurants need to be profitable," Gilroy says. "Big chains don't have to spend money on labor because their ingredients are prepped, frozen and shipped out. Local restaurants don't have that option."
Despite the fact that restaurant owners and their staff are made of some pretty tough stuff, it behooves all of us who love to dine out to not make things any tougher. There was plenty to be learned by those who took the plunge and launched an eatery or a bar, but it's reassuring to know the lessons include being more mindful of workers who help run the show.
Dining out in Utah has become this wonderful, evolutionary pageant, and we surely don't need any more of our beloved local eateries closing up shop.
New Salt Lake eateries find room to grow in commissary-style ghost kitchens
Putting the ComCom in Community
By Alex Springer
Even in the salad years that preceded 2020, the need for flexibility for those in the hospitality industry was increasing. Sure, online ordering and takeout spiked hard during the early stages of the COVID-19 pandemic, but online storefronts and social media presences provided economical and versatile solutions to food-based entrepreneurs who needed the agility that brick-and-mortar locations didn't always provide.
We saw plenty of new businesses pop up, and those who needed industrial-powered resources without all the costly overhead that typically goes with it sought out commissary kitchens like ComCom Kitchen, Square Kitchen and SLC Commissary.
Though Salt Lake has had a number of commissary kitchens in operation during the past few years, the cataclysmic shift in our dining culture coupled with rising ingredients costs saw more local chefs, bakers and entrepreneurs turn to the commissary kitchen or "ghost kitchen" model. Essentially, these are spots that provide kitchen space, appliances and the occasional storefront to those seeking to grow their culinary concept into a business.
Danny Cheng, who owns and operates ComCom Kitchen (67 W. 1700 South, SLC, 801-694-2390, comcomkitchen.com) along with three other commissary kitchen spaces along the Wasatch Front, became interested in the concept as a way to get his parents back into the restaurant world. "I came across these commissary kitchens on the East and West coasts and thought my mom could make her dumplings or something like that," he said. "When I did some research on the ghost kitchen model, I realized that I didn't see a commissary kitchen concept in Salt Lake that was doing what I wanted to do."
Cheng used the concept for a few brands of his own—like Ghost Sushi and Wow Bao—until he had the forward momentum to create ComCom Kitchen. Now, his commissary spaces are home to some seriously good local eats such as Forty Three Bakery, Nur Kitchen and Kiss My Boba, to name a few.
This writer recalls in mid-2020, whenever I saw an interesting pickup-only dining concept, they were usually operating out of ComCom Kitchen. I have this space to thank for giving Mad Dough (maddoughslc.com) the resources to mass produce their cream-filled "doughnies," and Andrew Corrao's Forty Three Bakery is easily one of my Top 5 local bakeries.
As Cheng and I continued our conversation, it becomes clear that commissary kitchens are one of the best resources for restaurants or bakeries that want to set their own terms. Though that concept is evergreen in the eyes of a business owner, the past few years really hammered a sense of adaptability and independence in those who didn't have the capital to invest into a restaurant space.
For those whose culinary business is more of a side hustle, or those who are trying to generate the amount of income needed to open their own space, a commissary kitchen provides a lot to work with. "I feel like fine dining is the onlway brick-and-mortar stores will survive," Cheng says. "The amount you put into a brick-and-mortar isn't usually worth what you're getting out of it."
Though a the goal of operating a storefront or restaurant space of their own is often one of the motivators for those using commissary kitchens, having some stepping stones to get there is often better than taking one giant leap. "Expenses are lower, employee costs are lower and your peace of mind from not having to worry about how someone else is managing your business is priceless," Cheng says.
Even as we've started to ease back into going out to drink and dine, there's no doubt that commissary kitchens will be a valuable resource for our local food scene. I will always like the experience of visiting a restaurant and soaking in the vibe of the place, but I also appreciate tasty takeout that supports local business—and I don't think I am alone in that. Just like those who work in the food business, consumers' expectations have undergone a major shift, and a big part of that shift is having both dine-in and takeout options.
What these Utah-based commissary kitchens will look like in the near future is anyone's guess—there are similar concepts in coastal cities that house dozens of startup food concepts; local restaurants are starting to rent out their own kitchens to other takeout-only businesses.
As for Cheng and his commissary kitchen business, his plans are to keep expanding. "We're finally going to open our food truck park at 894 E. 3900 South in Millcreek," Cheng says. "I have a kitchen there, and in front of that is the food truck park." Based on the community-focused nature of the vendors using ComCom Kitchen, it appears Cheng's approach has helped foster the creativity of several like-minded business owners in need of flexibility. "These places are here for when you need to open or close or when you need to scale up or down," Cheng says.
Whether you're simply looking for a way to earn a little extra cash or setting your feet on the path toward owning your own restaurant, our local commissary kitchens are a great place to get started.
Salt Lake City pop-up dining
An introduction to local establishments exploring a new trend.
By Aimee L. Cook
Salt Lake City is embracing the culinary pop-up trend with enthusiasm. Pop-ups provide an exciting way to experience food and culture, as entrepreneurs, chefs and bakers create "events" with limited time frames and locations throughout the city, allowing diners to sample unique cuisines and share an interactive culinary journey. Here are just a few to look for: Yamo Foods: Meaning "mother" in Syrian, Yamo was created by daughter Luna Nasser and her family in July 2022 to share their culture with Utahns. The family moved here 10 years ago, and to make friends, they'd share their food, using family recipes for hummus and muhammara, a red pepper walnut dip. And Luna recently added Olive Za'atar Crush—an olive spread made from Nablus green olives—to their offerings.
"No matter how different you are or how awkward it is, if you have a plate of food in front of you, the awkward melts away," Nassar says.
Orders can be made through Instagram @yamofoods or picked up at The Neighborhood Hive (2065 E. 2100 South, SLC).
Xiao Bao Bao: Romina Rasmussen (formerly of Les Madeleines fame) and the Yee brothers have created a nostalgic line of bao based on their fond memories of childhood foods in Asia. Flavors include chicken curry, BBQ pork and an eggplant base that is vegetarian-friendly. "Just don't call them buns," Rasmussen quipped.
Pop-ups occur at the former Les Madeleines location (216 E. 500 South, SLC) and bao can be purchased frozen—along with kouign-amann—at The Neighborhood Hive (2065 E. 2100 South, SLC). Follow @xaiobaobaoslc on Instagram for updates.
Mims Bakery: Tripp Mims and his late wife, Thy, started baking bread and selling it in 2019. Tripp—a professional chef furloughed due to COVID and hobby baker—has perfected the sourdough artisan bread recipe and turned the hobby into a sustainable business. "I wouldn't have what I do without Thy; it is like this gift that was left for me," Mims said. "I offer sourdough bread and cookies—and sometimes sourdough donuts that are very labor intensive."
Bread can be ordered through the mimsslc.com or picked up at The Neighborhood Hive (2065 E. 2100 South, SLC) while supplies last. Follow @mims_bakery on Instagram.
Tomodachi Bake Shoppe: Professionally trained pastry chef Megan Warner launched this micro-bakery in 2022. Her beautifully laminated dough and unique Japanese flavor profiles create delicious pastries, cakes and cookies you won't find anywhere else. Try the miso chocolate chip cookies or the black sesame kouign-amann.
"The flavors are nostalgic to me, things I grew up eating," Warner said. "They were hard flavors for me to find in Utah; we would always have to go to Las Vegas, where they had a big Asian market where I could find ingredients. I knew I wanted to incorporate those flavors into baked goods to try and introduce them to people, so they become more familiar with them."
Orders can be placed through the tomodachi-cakeshoppe.com or picked up during the weekly pop-up Saturdays at 3619 S. 900 East, 12 noon to 3 p.m. Follow @tomodachi_bakeshoppe on Instagram.
Blatch's Backyard BBQ: Did you know vegan barbecue was a thing? Christopher Blatchford is slinging vegan BBQ from his cottage kitchen, and no flavor is sacrificed in his brisket or crafty side dishes, such as the Cuban-inspired black beans. His fermented handmade hot sauces, like the Jamaican Red, are other popular offerings that you can drop in and pick up on Wednesdays and Fridays. Preorders are also accepted and appreciated for the combo meals.
"I started with regular barbecue and offering some vegan options, but I am a flavor snob, so I wanted to make some vegan things that tasted good," Blatchford said. "My brisket has anywhere from 12 to 14 different kinds of smoked mushrooms that I grind into a powder and then add seaweed, garlic and herbs."
For ordering information, follow @blatchsbackyardbbq on Instagram.
Baby's Bagels: Why not share what you love, like Koby Elias does? Elias grew up on the East Coast and wanted to bring bagels, his favorite, to Utah. His bagels are boiled and baked, then topped with the classic poppy seed, everything spice, sesame and salt.
"We are always experimenting with flavors, but mostly on the cream cheese side—we generally have a lot of seasonal cream cheeses," Elias said. "We pick a lot of local ingredients from our fellow farmers market vendors."
You can find Baby's Bagels at the Downtown Farmers Market on Saturdays and can pick up preorders on Sundays. For ordering information, follow @babys.bagels on Instagram.
Central 9th Burger Night: Monday evenings—starting at 6 p.m.—are burger nights at Central 9th Market, and for anyone who has stood in line only to have them sell out before your turn is up, the disappointment of not scoring one of the 100+ smash burgers that night is real. The burger master, Jozef Ezra, is the main guy at the flattop; he's coming up with the weekly specials and feeding the masses.
"Burger night started back in high school when my calculus teacher said if I didn't study, I would be stuck flipping burgers. I aced the class but I never did study, so I guess he was right," Ezra said. "The 'smash burger' style comes from eating burgers in Los Angeles and its environs. At the time, there was a once-a-week backyard burger pop-up called Burgers Never Say Die, which gave me a love for the style and format, so I have to give them credit."
Find Central 9th Market at 161 W. 900 South or follow @central9thmarket on Instagram for updates.
The Neighborhood Hive: Conceived as a space for local purveyors to have a place to sell their goods year-round, this ongoing pop-up, of sorts, makes shopping local simple. It even provides another location for established small businesses like The Kings English for the public to see and buy their products.
"The Neighborhood Hive (2065 E. 2100 South) is a collaboration between three small businesses—The Bean Whole, Hello Bulk Market and Olio Skin & Beard Co.," said Tiffany Rainwater, co-owner of The Bean Whole. "We were kicked out of our original spot when the Blue Plate Diner closed, but we wanted to stay in the area. So when this space became available, we figured we could work together and lease spaces or shelves to our others. We wanted to create a space for people starting in business without all the risk."
Find more information at theneighborhoodhive.org.
Step Up for Your Server
Local front-line restaurant workers offer tips on how to be the best customer you can be.
By Erin Moore
A lot has changed in the restaurant world since the pandemic turned everything upside down. QR code menus dot every table, it seems; delivery services have boomed; outside patios are still unfurling up and down sidewalks in the warmer months ... and those "hiring" signs still hang in many windows.
While many customers have gladly returned to dining out, brunching like nothing ever happened, what's it been like for those on the other side of the bar? We talked to a few industry people to get a lay of the land—and left their last names off to keep their positions safe. Read on for some tips on how customers can do their part to make service interactions not just satisfactory for themselves, but positive for workers, too.
'Sup With Social Skills?
Local cafe worker McKay notes something that many may have sensed since the pandemic came along: "I feel like people forgot how to be in public—speak to strangers. But on the flip, I feel some people have been so deprived of social interaction they seem in need of friendship from me and my coworkers."
She also notes, quite frankly, that it often feels like some customers are meaner than ever before. The pandemic surely has taken a lot out of all of us, but should it also have taken kindness?
So, Customers ...
If you're feeling back-to-normal enough to eat out (as many of us apparently are), that means normal social skills are in order, too. Service industry workers are ordinary people who have good and bad days, so when in doubt, remember the golden rule: Treat others as you'd like to be treated.
And if you find yourself in the position of being a regular somewhere, and you feel like the people behind the counter are your homies, it may behoove you to remember that they're your server/bartender/barista first. While service workers are integral parts of any community's vital third spaces, they're also being paid to talk to you—even if you have on-fire repartée, they know your order like the back of their hand and they give you free refills. It should go without saying that if your barista is filling more than your coffee cup on the day-to-day, tip 'em well.
The Struggle Is Still Real
Madison, a local server, offers up a reality check: Workers are dealing with "constant understaffing, insane hours" and management that often responds like everything is fine. As restaurants get busier, workers—already spread thin—are exhausted.
This has resulted, Madison notes, in kitchen staff who lack time for food preparation and presentation and who display high emotions and low motivation across the board. Yet, customers still expect tip-top service. Sounds like a situation destined for disappointment on both ends.
So, Customers ...
Acknowledge all of the above and remember the service industry is still dealing with challenges that include low hourly wages and lack of benefits.
Be patient with service workers, even if they mess up your order, because there's usually a good reason—and especially now—for why service is less-than-perfect. Give grace and give 20%, even if your avocado toast isn't as Insta-worthy as you'd hoped.
Supply Chains and Annoying Apps
For Will, an ex-bartender, it feels like the supply-chain situation has never really improved and that impacts the experience dining establishments are able to offer. Acknowledging that, Will said, "could lead us to rethink sourcing in ways that are more sustainable, more dependable and [which] create a unique food and drink experience."
Since recently transitioning from working in service to becoming a customer himself, Will sees the ethics of eating out from a new perspective, too. "Personally, I'm done eating out unless I really know the place is special and has good service. I don't want to pay for a stressed-out waiter to be mad I'm at the restaurant, and then serve mediocre food. I really think improving working conditions could help customers also feel better."
And another thing? "Delivery and QR-code menu shit has made it all worse," he says.
So, Customers ...
You're probably arriving at the end of this article thinking, "How am I supposed to control things like supply chains, or exploitative bosses who make people "clopen" three times a week?" ("Clopening" is service industry slang for closing, then opening the next day—a common and unpleasant occurrence.)
Make like Will and prioritize eating at those establishments that seem to be reworking how they source for their restaurant menu, or how they sustain an environment that supports staff needs. How do you know if that's happening, you ask? Talk to your servers, especially if you're already a regular somewhere.
Will notes, "A restaurant I love is a small place that takes walk-ins only, with a small menu, and the staff have told me that they're paid well. ... It creates a great social and food experience without pretending that you can source any food all year. It has good service because the staff are happy."
And when it comes to ordering out, instead of ordering through a delivery app—which results in some rando coming through the doors and waving a digital order in servers' faces—order from the business directly if it's an option. By doing so, the business will likely keep more of its own money, and your tip won't be skimmed off the top by an expensive delivery-app middleman.
Did we miss a tip? We hope not—and we hope that you don't miss (giving out generous) tips, either.
Try Something New
Check out these additions to the
Salt Lake dining scene.
By Thomas Crone
For a while, we stayed home and learned to bake bread and shake martinis while zooming with our friends, but those dark days are behind us. We're cruising for burgers again. And all of a sudden, the shuttered diners and empty malls and new housing developments across the valley have "had some work done" and are lighting up with delightful new offerings, so much so, that it's hard to keep up. We've compiled this list of new-ish spots, so you can schedule a visit and see what the buzz is about. See you out there.
Yumz! Vegan Cafe
If State Street has anything, well, it has ... everything. So a spot that sells vegan Mexican and Puerto Rican food is a perfect complement to the myriad restaurants that call State Street home, though few do so with the exact blend of meat-free, family-friendly vibes of Yumz!, which quickly established itself as a linchpin of the local vegan dining scene. Unsurprising, too, is that a kid-friendly restaurant like this would be a strong purveyor of sweets, so if you're thinking of tackling a plate of tacos here, do consider leaving just a bit of room for dessert.
3490 S. State, South Salt Lake, 801-590-8092
Oromian Restaurant
Rundassa Eshete's Oromian Restaurant is one of State Street's real wins, a place that's flipped a former pawn shop into an authentic Ethiopian restaurant featuring his sister, Bullallee Eshete, as the acclaimed new spot's chef. They offer a variety of East African fare with a heavy emphasis on vegetarian dishes and shareable options.
1522 S. State, SLC, 801-978-9673, oromianrestaurant.com
Aqua Terra Steak + Sushi
Washington state's Ascend Hospitality Group brings this concept to life, an intriguing blend of game cuts, sushi, sake cocktails, a superior wine list and a warm, inviting atmosphere. And since steak is right there in the name, consider any beef items (including, of course, steak) to be among the best picks from this restaurant's menu.
50 S. Main, Ste. 168, SLC, 385-261-2244, aquaterrasteak.com
Noemi's Café and Catering
Now in the old strip mall location that used to be Ganesh's, Midvale's Noemi's Cafe comes from the direct lineage of a truck called Noemi's Catering, a business that established this Chilean cuisine in the local consciousness. They do a lot of things right, but steak?
Last fall, City Weekly's own Alex Springer gushed that "Every single bite of steak on the lomo saltado at Noemi's is perfectly cooked, so when you line up that perfect bite of fry, onion, tomato and steak, all you get is pleasure." So, yeah, maybe give it a try, or find another dish that hits the spot, with Noemi's excelling at everything from seafood to sweets.
777 E. Fort Union Blvd., Midvale, 801-979-7888
Angry Korean
Growing out of the food truck model that's brought so many brick-and-mortar restaurants to Salt Lake, the Angry Korean's first restaurant took root in South Jordan in 2019 offering a solid take on Korean street food, with some nods to fusion. Launching their second eatery in May 2022 in Cottonwood Heights (and perhaps more to come), chefs Young-Ho Kang and Peter Kim were recently honored as semi-finalists for the annual James Beard Foundation awards, among a small selection of SLC locations to get that nod amidst a five-state region.
6945 S. 1300 East, Cottonwood Heights,
801-441-1022; 11587 S. District Main Drive, Ste. 300, South Jordan,
801-307-8300, theangrykorean.com
Mama Coco Kitchen
Soul food (be it baked, boiled or fried) and sweets are the appeals of Mama Coco, a proper new fit in a strip mall on Main Street not far from the Chinatown Mall near 3300 South. Po'boys made with chicken, shrimp and fish are at the heart of the menu here, but so are waffle meals and all manner of sides.
With what has to be the thinnest web presence of any restaurant on this list, it appears that a walk through the door is the best way to get familiar with the offerings here.
3357 S. Main, South Salt Lake, 725-247-2046
Neutral Ground
Calling on flavors from Louisiana kitchens, Neutral Ground brings an updated and elevated spin on menu items such as alligator tacos, crawfish mac'n'cheese and fried green tomatoes. The physical space also plays with some NOLA elements without overwhelming diners and drinkers. Speaking of which, the bar program is geared towards "proper whiskey," though fans of beer, wine and spirits will be satisfied with their options as well.
2110 W. North Temple, SLC,
801-953-0443, nglounge.com
Woodbine Food Hall
The Granary District scored big with the introduction of Woodbine Food Hall, a space that currently features 3 Cups, Deadpan Sandwich, Mozz, Yakuza Ramen, Taco Lady and W. Cocktail Bar. Facilities like this, blending a host of different food 'n' drink options under one roof, are all the rage across the U.S., and Salt Lake's newest play on the concept brings together spots that are a well-matched group, with divergent tastes and menus collectively featured Tuesday through Saturday.
545 W. 700 South, SLC,
801-669-9192, SLC, woodbineslc.com
Urban Hill
Brought to life by the folks behind Park City's Hearth and Hill restaurant and Hill's Kitchen café and catering, Urban Hill is a sharp-looking affair in the Post District, featuring a wood-fired grill in the heart of the open kitchen. With an emphasis on quality sourcing and a kitchen staff that's pulled the best in town, Urban Hill's menu covers most proteins well, but fish is given a definite star turn. A large bar area and a patio that'll be kicking come spring, augment the big, beautiful dining room.
510 S. 300 West, SLC,
385-295-4200, urban-hill.com
Italian Graffiti
In City Weekly's first issue of the year, dining critic Alex Springer topped himself with this zinger of a thought re: Italian Graffiti, which, he notes "comes to us from Nice Hospitality Group, which excels at creating restaurants that have, for lack of a better term, strong-ass vibes. While quality food and an exciting menu remain front and center, these restaurants strive to take their diners on an escapist journey."
The greenery and floral décor no doubt contribute to the vibe. Chef Marc Marrone's food at this Gateway eatery, though, is centered around pastas, steaks, seafood and items from in-house artisan bakery.
156 S. 400 West, SLC,
385-281-8373, italiangraffiti.com
Mi Buena Vida
This 2022 debut comes compliments of Utah restaurateur Alan Galeano, who operates El Chubasco and Don Gallo in Park City among eight restaurant holdings. This 15th & 15th neighborhood "truly Mexican" spot features traditional items such as burritos, tortas, tacos and tostadas and provides a nice counterpoint to other area staples such as the nearby Caputo's.
1500 S. 1500 East, SLC, 385-229-4812, mibuenavidaslc.com
Emigration Cafe
After opening in April 2022 in the east side Yalecrest neighborhood—and drawing on customers from well outside that geographic boundary—Emigration Cafe has got folks covered with breakfast, brunch, lunch and dinner served seven days a week (minus a Sunday dinner service). With a heavy emphasis on well-executed, classic American favorites, restaurateur Scott Evans has another hit on his hands. The addition of Logos Coffee adds to this excellent, day-round destination.
1709 E. 1300 South, SLC, 801-906-8101, emigrationcafe.com
The Dough Miner
This spot in Maven West (an apartment community in the Maven District) hit upon a unique notion: that people in SLC wanted to try the many variations of, yes, dough. And all in a single locale. Located just across 300 West from T.F. Brewing, Dough Miner serves up a common favorite like a bagel or a donut alongside items that might have a touch more of a niche audience—the fans of kolaches, say, or Cornish pasties, which are the signature dish of Dough Miner.
Though open seven days a week, there's a chance that you might not be able to get your favorite treat later in the afternoon, as "selling out" means "closed" at Dough Miner. So plan your trip accordingly and don't be shy in asking about the joy that is the Cornish pasty.
945 S. 300 West, Ste. 101, SLC, 385-334-3389, doughminer.com
Franklin Ave. Cocktails and Kitchen
Officially opened in June 2022 by the Bourbon Group, "Franklin Avenue" refers to the building's first incarnation as the Franklin Avenue Variety Theatre, built in the 1890s. There's a swashbuckling history inside 231 S. Edison, dating back a century, when it was a bit of a speakeasy, sporting house and gastronomic hub, all in one place.
These days, some of those vices have been given the boot, but a revamped building and the food and drink remain. And they excel at those things, tackling modern American fare with aplomb, along with a top-notch beverage program.
231 S. Edison St., SLC, 385-831-7560, franklinaveslc.com
Pretty Bird Hot Chicken
You'd be forgiven for thinking that all new restaurants in the Beehive State are serving up variations of spicy chicken, and Pretty Bird's a big part of this not-a-problem. The chain's growth in town is due to a nationwide trend to love all these yardbird dishes, sure, but there's just something special about the way that Pretty Bird handles simple items like tenders.
With a mere four Pretty Bird locations flying in our region today (the original Regent Street location downtown first expanded to Sugar House, then in 2022, to both Park City and Midvale), would it surprise you to see this name hit 10, 20 or more? It shouldn't. They're that good.
Multiple locations, prettybirdchicken.com
Libertango Steakhouse
Steakhouses with lineage in Brazil and Argentina are typically un-shy in speaking about their general sense of exquisite taste, be it the food served to you, the music played overhead or the drinks accompanying one's meal.
Libertango, which opened in December 2022, is such a place—self-confident and deservedly so. The steak list (obviously) headlines this Sandy restaurant's bill of fare. Its menu ranges includes salads, pastas and rice dishes that are several notches above the ordinary. When a place can brag on its sides as well as its signature dishes, well, it's got something special.
10395 S. State, Sandy, 801-448-6449, libertango.us
The Juice Shop
What's especially pleasing about the food menu at The Juice Shop in the Maven District is that the menu is relatively small, playing to the strengths of this health-inclined kitchen. There are salads/bowls, toasts and a handful of snacks. Barring a special or two, these are your options, though there's range within each category.
Hot beverages, loaded smoothies and, of course, fresh-pressed juices are also there for you, with items like Liquid Sunshine (golden beet, carrot, orange, ginger, turmeric) beaming with healthy radiance.
888 S. 200 East, SLC, 801-203-0877, thejuiceshopslc.com
Yoko Taco
Long in the planning process, Yoko Taco anchors the corner storefront of theRUTH apartment complex, located just a stone's throw from the complementary Fisher Brewing and RubySnap Fresh Cookies. Noted for its farm-fresh ingredients, local sourcing and a small, nimble taco menu, Yoko Taco (sister restaurant to Yoko Ramen) is hitting its stride after a delayed build-out.
The pig's ear taco is a must for those inclined toward an adventurous order, and the kimchi pico de gallo will bring you back for more.
285 W. 800 South, SLC, 385-218-4325, yokotacoslc.com
Training Table
The name rings out to a true Utahn, with The Training Table's pair of dipping sauces the stuff of legend. With those now available for purchase online (sad Salt Lakers were trying to recreate sauces in their kitchens from scratch prior to TT's return last year),
The Training Table is sending food trucks into the community to further strengthen the brand before the arrival of a new brick-and-mortar shop in 2023. Family lawsuits now sorted out after the restaurant's closure in 2016, the hearts of cheese fry fans throughout the regions are singing with TT's return—though no word yet if the signature tabletop landline telephones will be back, at least for nostalgia's sake. thetrainingtable.com
Eateries Bygone and Brand New
By Erin Moore
Along with the loss of some beloved restaurants during the pandemic has also come new joints that will carry on the tradition of quality eating in Salt Lake City. Read on to recall some bygone eateries and for updates on fresh, new establishments to check out.
A Few Notable Closures:
Coachman's Dinner & Pancake House
Salt Lakers got an unpleasant surprise to find out this State Street icon will be no more—hopefully the sign is preserved somehow, somewhere.
Hector's
Ooch, this one hurt. The closure came fast and sudden. Prayers out to anyone who didn't get a last burrito.
Sconecutter
The eponymous scones of this small, long-running Utah chain are sadly no longer rising.
Endings that lead to New Beginnings:
Campos Coffee Now Brick & Mortar
Australian coffee couldn't hack the pandemic, and now the beautiful space they left behind is contributing to Edison Street's character in a new way, as the bar Brick & Mortar.
228 S. Edison St., SLC,
801-419-0871
9th & 9th Mazza Is Now Crack Shack
Survived by its 15th & 15th location, Mazza moved out of 9th & 9th over the pandemic, and is replaced by trendy chicken from Crack Shack.
912 E. 900 South, SLC,
385-715-0250,
crackshack.com
Les Madeleines Is Now Xie Bao Bao
A beloved French pastry shop is lost, but the former owner has partnered up in a new endeavor to bring Chinese dumplings (bao) to Salt Lake City.
214 E. 500 South, SLC,
instagram: @xiaobaobaoslc
Newcomers on the Block:
By the Bucket
A tired old Starbucks bites the dust and brings some fun novelty to this Sugar House corner with buckets o' pasta from By the Bucket.
701 E. 2100 South, SLC, 385-415-2185,
bythebucket.com
Frankie & Essl's
A new contender for best breakfast sandwich in SLC, their sweet brioche buns are to-die-for.
490 E. 1300 South, SLC,
Instagram: @frankieandessls
Nona Bistro
This little backyard gem has a limited Italian menu and an intimate vibe, whether inside the home-converted-to-dining-space or on their twinkly back patio in the summer.
346 E. 900 South, SLC, 801-230-8090,
nonaslc.com
Picnic
What better name for a coffee shop within walking distance to Liberty Park? Grab one of their stellar bagels and a cup to go, and you've got yourself picnic materials.
1329 S. 500 East, SLC, 801-467-2947,
picnicslc.com
Sunday's Best
From the minds that brought us Ginger Street, this Sandy eatery wants to be the brunch spot, and they sure have worked hard to put their spin on almost any brunch staple one could want.
10672 S. State, Sandy, 801-441-3331, brunchmehard.com
The Local Market & Bar
Another new food hall in the heart of downtown, this one freshly opened this year, offering cuisine for all tastes.
310 E. 400 South, SLC, 801-413-1360,
thelocalsaltlakecity.com
Latest in Dining & Bar Guide
