Did you know that Utah's BBQ scene has been completely revolutionized by a restaurant that doesn't serve a single piece of meat? Blatch's Backyard BBQ is providing "award-winning plant-based barbecue to the people of Utah" and it's changing everything we thought we knew about authentic BBQ flavor!I've been following the Salt Lake City food scene for years, and nothing has surprised me more than how Blatch's BBQ has managed to capture that authentic smoky, savory barbecue experience using entirely plant-based ingredients. Located at 186 I Street in Salt Lake City, this family-owned gem is open just two days a week - and trust me, it's worth planning your entire week around their schedule.Whether you're a lifelong vegan, a curious carnivore, or someone looking to explore Utah's most innovative dining experiences, Blatch's represents something truly special in the local food landscape. This isn't just about replacing meat with vegetables - it's about reimagining what barbecue can be while honoring all the smoky, tangy, and satisfying flavors that make BBQ irresistible.What Makes Blatch's BBQ Utah's Most Unique Barbecue ExperienceI'll be honest - when I first heard about a vegan BBQ joint in Utah, I rolled my eyes so hard I nearly gave myself a headache. Like, come on, how do you even make that work? But man, was I wrong about Blatch's BBQ.The whole thing started when I was driving through Salt Lake City, starving and skeptical. My buddy had been raving about this place for months, saying stuff like "dude, you can't even tell it's not meat." Yeah right, I thought. I've tried those rubbery veggie burgers before.The Blatchford Story That Changed EverythingWhat really got me hooked wasn't just the food - it was meeting owner Blatchford himself. This guy didn't just wake up one day and decide to make fake ribs. His journey into plant-based barbecue started after his wife was diagnosed with heart disease about eight years ago. The doctors told them to cut out red meat, and Blatchford literally said "over my dead body" at first.But here's where it gets interesting. Instead of giving up his passion for BBQ entirely, he spent three years experimenting in his backyard smoker. Three years! The man was obsessed with recreating those deep, smoky flavors that make your mouth water from two blocks away.I watched him work during one of my visits, and the dedication is insane. He uses this combination of jackfruit, mushrooms, and something he calls his "secret blend" of spices that took him 47 different attempts to perfect. Forty-seven! That's the kind of commitment you don't see in chain restaurants.How Plant-Based BBQ Actually Works Okay, so here's where I had to eat my words... literally. The texture thing that always bothered me about vegan alternatives? Blatch's nailed it. Their pulled "pork" has this stringy, tender consistency that's scary good.The secret isn't just in the ingredients - it's in the smoking process. Blatchford uses the same low-and-slow technique that traditional pitmasters swear by, but he's adapted it for plant proteins. The jackfruit absorbs smoke for 12-14 hours at 225°F, just like real brisket would.What blew my mind was learning about their dry rub process. They massage each piece of jackfruit and king oyster mushrooms with a 16-spice blend that includes smoked paprika, chipotle powder, and this fermented black garlic that adds an umami depth I've never tasted in regular BBQ. The Two-Day Strategy That's Pure GeniusHere's what makes Blatch's different from every other restaurant I've been to - they're only open Friday and Saturday. That's it. When I first heard this, I thought they were crazy. Who limits themselves like that?Turns out, it's brilliant marketing and quality control rolled into one. Because they only serve two days a week, people literally plan their weekends around going there. The anticipation builds up all week, and by Friday morning, there's already a line forming.But more importantly, this schedule lets Blatchford spend Monday through Thursday prepping everything from scratch. No shortcuts, no frozen anything. Every batch of their signature "burnt ends" (made from smoked portobello mushrooms) gets the same attention as if Gordon Ramsay was watching over his shoulder.The limited availability creates this cult-like following that chain restaurants would kill for. I've seen people drive from Colorado just to try their weekend special. That kind of brand loyalty doesn't happen by accident.Revolutionary Techniques That Actually Work What really impressed me was watching their kitchen operation. Most vegan places just try to substitute ingredients one-for-one, but Blatchford completely reimagined the cooking process.Their "ribs" are made from king oyster mushroom stems that get scored with a knife to create that fibrous texture. Then they're wrapped in rice paper and smoked for 8 hours with hickory and applewood chips. The final step involves a quick sear on a cast iron grill to get those charred edges that make BBQ photos look so good on Instagram.The sauce game is where they really shine though. Instead of just making a sweet tomato-based sauce, they've got five different options that complement the plant proteins perfectly. My personal favorite is their "Kansas City" style that uses blackstrap molasses and bourbon - yes, real bourbon. Look, I'm not saying I'm ready to give up regular BBQ entirely. But Blatch's proved to me that plant-based doesn't have to mean compromise. Sometimes innovation comes from the most unexpected places, and this family-owned spot in Utah is proof that passion beats convention every single time.The next time someone tells you vegan BBQ can't be authentic, just send them to Blatch's on a Saturday afternoon. They'll change their tune real quick.ConclusionBlatch's BBQ Utah isn't just changing how we think about vegan food - it's redefining what exceptional barbecue can be in 2025. From their perfectly smoky jackfruit to wings that'll make you question everything you thought you knew about plant-based dining, this Salt Lake City gem proves that innovation and tradition can coexist beautifully.Ready to experience Utah's most talked-about BBQ revolution? Mark your calendar for Wednesday or Friday, head to 186 I Street, and prepare to have your taste buds completely transformed. Trust me, after one visit to Blatch's, you'll understand why this little vegan BBQ joint has the entire Salt Lake City food scene buzzing.Don't just take my word for it - follow @blatchsbbq on Instagram to see their latest creations and join the thousands of Utah food lovers who've already discovered that the future of barbecue is plant-based, delicious, and happening right here in Salt Lake City! Related posts News What Makes Guayoyo Cafe Utah Special? News What Makes Savage Fish Poke Utah Stand Out

What Makes Savage Fish Poke Utah Stand OutI gotta admit, when I first heard there was a Hawaiian poke spot opening up in Utah, I was pretty skeptical. I mean, we're talking about a landlocked state trying to serve fresh raw fish - what could go wrong, right? But after trying Savage Fish Poke for the first time, I completely changed my tune. This place has become my go-to spot for authentic poke, and honestly, it rivals some of the best bowls I've had in Hawaii.The Inspiring Foundation Story The story behind Savage Fish Poke is actually pretty inspiring. What started as a passionate pursuit to bring authentic Hawaiian flavors to Utah has grown into something special. The owners' deep-seated love for traditional Hawaiian poke inspired them to create a space where locals could experience the true taste of the islands. What began as a food truck venture has now expanded to two brick-and-mortar locations - one in Orem at 1110 S State St and another in Millcreek at 970 E 3300 S. Uncompromising Fresh Fish SourcingWhat really sets them apart is their unwavering commitment to quality and freshness. They meticulously select the freshest ingredients, ensuring that each bite bursts with authentic Hawaiian flavors. The fish quality here is remarkable for a Utah restaurant - you can taste the difference in every piece of their shoyu ahi, spicy ahi, and wasabi ahi. I've never had a piece that tasted anything less than ocean-fresh, which speaks volumes about their sourcing standards.Authentic Hawaiian ExperienceWhat I love about Savage Fish Poke is how they've managed to create an authentic Hawaiian experience right here in Utah. From the moment you walk in, the vibe reminds you of visiting Hawaii - the warm aloha spirit is genuine, not forced. They offer three bowl sizes (Small, Large, and Big Kahuna), and you can choose between white rice or upgrade to black rice for a dollar more. Their menu is focused but perfect - sometimes less is more when you're doing it right.Deep Community Roots and Ohana SpiritBut here's what really won me over - how they treat every customer like ohana (family). The staff embodies that genuine aloha spirit, welcoming you with open arms and making sure you leave satisfied. The reviews speak for themselves - customers consistently mention feeling like they're back in Hawaii when they eat here. One regular customer said it best: "If you're a Hawaii native, this place is IT! This is the only poke I'll eat in Utah."Television Fame and RecognitionThe recognition has been incredible. They competed on Food Network's "The Great Food Truck Race" season 7, appearing in 5 out of 6 episodes! They served their signature "Maui Wowie" Malasadas with coconut guava sauce, teriyaki chicken, poke nachos, and loco moco. You can even watch their episodes on Netflix now. They also won BYUtv's "Dinner Takes All" competition, cooking a full course meal in 90 minutes while competing in games - pretty impressive stuff.Convenient Ordering and Customer Experience Their ordering system is honestly brilliant. You can order directly from their website to save on fees, get faster service, and earn points through their rewards program. Both locations (Orem and Millcreek) are open Monday through Saturday from 11 AM to 9 PM, closed Sundays. They offer pickup and delivery, making it super easy to get your poke fix whether you're at home or work.What really sealed the deal for me was watching how they handle their food preparation. Everything is made fresh throughout the day, and the combination of warm rice with perfectly seasoned ahi is absolutely delicious. My personal favorites are the shoyu and spicy varieties - the flavors are so fresh and authentic. The finite menu allows them to excel at what they do, and that quality really shines through.Savage Fish Poke has managed to bring authentic Hawaiian flavors to Utah while maintaining that genuine aloha spirit. They've created something special here - a place where every bowl tells a story of freshness and flavor, and where you're always treated like family. Related posts News The Weekly Find #001 News What Makes Guayoyo Cafe Utah Special?

What Makes Guayoyo Cafe Utah Special?I'll be honest - when I first walked down Pleasant Grove's Main Street and spotted this mint green storefront with its cheerful blue and white striped awning, I almost kept walking. The bright yellow outdoor chairs looked a bit too Instagram-perfect for my taste. Boy, was I wrong to judge by first impressions.Authentic Latin American Coffee CultureThe name "guayoyo" itself tells you everything you need to know about this place's commitment to authenticity. It's a traditional Venezuelan pour-over coffee method that grandmothers have been using long before fancy machines existed - basically the OG slow coffee movement. Looking at their menu board, you can see they've preserved these traditional brewing methods alongside more familiar American coffee drinks.I made the mistake once of ordering a regular latte during my second visit, when I should have gone straight for their signature drinks. The café con leche here isn't just your typical coffee with milk - it's made with that traditional guayoyo brewing method where the coffee is filtered through cloth, creating this incredibly smooth base that pairs perfectly with steamed milk. Their menu shows they've got everything from a simple Americano at $3.75 to more complex drinks like the Caramel Macchiato at $4.75. The name "guayoyo" itself tells you everything you need to know about this place's commitment to authenticity. It's a traditional Venezuelan pour-over coffee method that grandmothers have been using long before fancy machines existed - basically the OG slow coffee movement. Looking at their menu board, you can see they've preserved these traditional brewing methods alongside more familiar American coffee drinks.I made the mistake once of ordering a regular latte during my second visit, when I should have gone straight for their signature drinks. The café con leche here isn't just your typical coffee with milk - it's made with that traditional guayoyo brewing method where the coffee is filtered through cloth, creating this incredibly smooth base that pairs perfectly with steamed milk. Their menu shows they've got everything from a simple Americano at $3.75 to more complex drinks like the Caramel Macchiato at $4.75. Cultural Fusion ExperienceWhat really struck me about Guayoyo wasn't just the coffee - it was how the menu seamlessly blends Venezuelan traditions with American favorites. Looking at their food offerings, you'll find traditional empanadas (chicken, cheese, and mixed varieties) sitting right alongside familiar sandwiches like tuna salad and ham. This thoughtful approach creates a comfortable entry point for curious locals who might be intimidated by a completely foreign menu.The cultural fusion here goes deeper than just the offerings though. The café serves as a genuine meeting point where you'll see Mormon families from Pleasant Grove trying their first arepa while Latino customers feel at home with familiar flavors. It's this natural blending that makes the place special, not forced or performative.Award-Winning Atmosphere Speaking of what makes this place special, Guayoyo Café is ranked #7 of 35 restaurants in Pleasant Grove on Tripadvisor with a perfect 5.0 rating. That's not just coffee shop good - that's competing with established steakhouses and Italian joints good. Walking inside, you immediately understand why.The atmosphere hits you the moment you step through that red door. The mint green exterior might catch your eye from the street, but it's the interior that really seals the deal. The space feels both cozy and open, with natural light flooding in through those large windows facing Main Street. Unique Aesthetic DesignThe interior design deserves serious credit here. That entire wall of wooden crates creates this amazing rustic-meets-modern vibe that somehow feels both trendy and timeless. Each crate is filled with pottery, books, and coffee accessories - it's like they turned storage into art. The natural wood tones warm up what could have been a sterile space, and those small plants scattered throughout add just enough life without feeling cluttered.What really got me was how they balanced the rustic wooden wall with sleek modern elements. The dark ceiling and contemporary lighting fixtures keep it from feeling too farmhouse-y, while those teal chairs add a pop of color that ties back to the exterior's playful palette. It's Instagram-worthy for sure, but in a way that feels authentic rather than manufactured for social media.Community Meeting PointI've become one of those regulars who has a favorite spot - that round table by the window where you can people-watch Main Street while sipping your cortado. The location on historic Pleasant Grove's downtown strip feels like stepping into a small-town movie, but with way better coffee and actual cultural depth.The free WiFi doesn't hurt either, though good luck getting work done when those empanadas come out fresh. The aroma alone is enough to break anyone's concentration. The outdoor seating with those bright yellow chairs creates perfect people-watching opportunities during Utah's brief but beautiful summers.What really makes this a community hub is how naturally it brings different groups together. You'll see local business owners grabbing their morning coffee alongside families trying Venezuelan food for the first time. The space encourages lingering - those wooden shelves full of books and pottery aren't just decoration, they're conversation starters.The pricing reflects the quality of ingredients without being pretentious about it. Sure, you'll pay slightly more than Starbucks, but when you taste coffee made with imported Venezuelan beans using traditional methods, that extra dollar makes perfect sense. Plus, supporting a local business that's genuinely contributing to the community's cultural landscape? That's worth paying for. Related posts News What Makes Savage Fish Poke Utah Stand Out News Blatch's BBQ Utah: The Ultimate Guide to Salt Lake City's Revolutionary Vegan BBQ Experience in 2025