Restaurants

There's a moment when you walk into Rouser—past the black-on-black signage that feels like a railroad speakeasy, through the doors of the 1909 Union Pacific Depot—when you realize you're standing exactly where thousands of Mormon missionaries once waited for trains to carry them across America. Where workers clocked in for shifts that built the West. Where the smell of coal and steam and possibility hung thick in the air.Now? The aroma is different but equally intoxicating: charcoal-grilled ingredients crackling over a Spanish Josper oven, the only one of its kind in Utah. And sitting at the chef's counter watching Executive Chef Emilio Camara work that beast of a charcoal grill, you understand something fundamental about this place. Rouser isn't just Salt Lake City's newest fine dining destination. It's a restaurant that honors the coal-powered locomotives that once rumbled through this depot by cooking damn near everything over live fire."From the moment we arrived, we were warmly welcomed by the manager, Matt, who thanked us for dining with them," one diner wrote, and that greeting—genuine, specific, personal—sets the tone for what Rouser has become in less than a year. This is downtown Salt Lake City fine dining without the stuffiness. Charcoal-grilled cuisine that feels both elevated and accessible. A historic train station reborn as the kind of place where you can celebrate an anniversary or just show up hungry on a Tuesday. From Grand America to Gateway: Chef Emilio Camara's Journey to RouserEmilio Camara started his culinary career at just 15 years old at the Grand America Hotel through a high school ProStart program, competing regionally and nationally. That's the kind of origin story that makes sense when you taste his food—someone who's been obsessed with cooking since before he could legally work a closing shift.He refined his techniques at Johnson & Wales University in Denver, then headed to New York to work at the prestigious Westchester Country Club and some of the city's top restaurants. But here's what matters: at Asher Adams, Emilio blends his love for nature with sophisticated open-fire cooking, crafting unforgettable fine dining experiences. The guy isn't just using the Josper oven because it's trendy. He understands something essential about cooking with fire—that it connects us to the most primal, satisfying way humans have prepared food for millennia."We want to make food and drinks that will grab the attention of the James Beard Foundation and help showcase Salt Lake City as the foodie destination it is quickly becoming," Camara explained. And you know what? He's not being hyperbolic. Salt Lake Magazine named Rouser one of their 2025 Restaurants to Watch, and when you see Camara using hexagonal charcoal to add just a touch of sear to buttery hamachi right at tableside, you understand why. This is theater, yes, but it's theater in service of flavor.The Josper Oven Experience: Utah's Only Spanish Charcoal-Fired Cooking SystemLet's talk about what makes Rouser genuinely unique in Salt Lake City's competitive restaurant scene. The Josper oven—this elegant Spanish invention that combines a grill and an oven in a single charcoal-powered machine—is the beating heart of everything Chef Camara cooks. Created in 1969 by Pere Juli and Josep Armangué at their Mas Pi restaurant in Barcelona, the Josper was designed for grilling indoors at the highest possible temperature.Think about that for a second. Traditional grills fill restaurants with smoke. Wood-fired ovens are amazing but they're basically pizza specialists. The Josper? It's an enclosed charcoal system that can sear a steak, roast vegetables, and smoke seafood—all while maintaining temperatures between 250 to 350°C. The enclosed design means chefs can fully control the embers while installing the equipment in professional kitchens without filling the room with smoke.At Rouser, this translates to dishes you simply can't get anywhere else in Utah. The roasted Spanish octopus arrives on a bed of butter lettuce with a gorgeous-looking char on the edges, each meaty slice roasted to textural perfection with a marvelous bite. That char? That's the Josper doing what it does best—creating a crust that's simultaneously crispy and smoky without drying out the protein.But here's where Camara gets really creative. He employs charcoal dust in the buttermilk marinade for his karaage fried chicken, infusing even fried dishes with that signature smoke. It's the kind of technique that shows a chef who's not just using equipment—he's pushing it to do things the inventors probably never imagined. What to Order at Rouser: Customer-Verified Menu HighlightsHere's the truth about the Parker House Rolls at Rouser: "Honestly, you can't go to Rouser and not get the rolls. The butter did something magical," wrote one customer. And they're not wrong. These aren't your grandmother's dinner rolls (unless your grandmother was secretly a badass baker). The ash butter—made with actual charcoal ash—adds this subtle, almost umami quality that makes you reach for another roll even when you're trying to save room for your entrée.The charred carrots deserve their own paragraph. "I wouldn't have thought a carrot could carry a dish, but it turns out all they need to take the spotlight is some flavorful mole," Salt Lake City Weekly's reviewer noted. This is vegetables done right—charred over the Josper until they develop deep caramelization, then dressed with Rouser's homemade mole sauce. It's the kind of side dish that vegetarians order as a main and carnivores can't stop eating.For mains, the consensus is clear: stick with the charcoal-fired specialties. "The food was okay but from what I gathered, their specialties are the coal-fired dishes," one reviewer wisely observed. The whole Utah trout is a showstopper—locally sourced, grilled until the skin crisps like parchment, the flesh remaining impossibly moist. The bone marrow gets that perfect char that makes the rich fat even more compelling.The braised short rib is "absolutely incredible," according to multiple diners, and when you order the NY steak with fries, expect thoughtful preparation with the steak arriving at the right temperature and fries that are perfectly crispy and well-seasoned.For special occasions, the charcoal-roasted seafood tower is a bounteous collection of grilled oysters, crab cakes, Australian king prawns, herb-grilled lobster and littleneck clams—a spectacular, shareable showstopper that represents everything Rouser does well with the Josper.Dining in History: The Union Pacific Depot TransformationThe Union Pacific Depot, originally called Union Station when it opened in 1908, was built in the French Renaissance architectural style and served as downtown Salt Lake City's main railroad depot for decades, connecting Utah to destinations in California and Oregon. Walking through the Grand Hall—where The Bar at Asher Adams now sits—you can still see the northern mural depicting the completion of America's first transcontinental railroad at Promontory Summit in 1869, and the southern mural detailing the arrival of Brigham Young and the Latter-day Saint pioneers in 1847.The transformation of this space into Asher Adams Hotel and Rouser represents one of Salt Lake City's most successful adaptive reuse projects. The restoration preserved stained glass, oil-on-canvas murals, and even the cracks in the original tile flooring, creating a dining experience that feels both contemporary and deeply connected to Utah's history."One of my favorite local commercial glow-ups has to be The Gateway," noted one local food writer. The neighborhood around Rouser has experienced a genuine renaissance, and the restaurant sits at the crossroads of downtown Salt Lake City's shopping, dining, culture, and community—just steps from the TRAX light rail, the Delta Center, and Temple Square.When you dine at Rouser, you're sitting in a lush, low-lit space with Scandinavian-inspired furniture, comfy pillows, glowing lamps, forest-green walls, and velvet benches. The open kitchen concept means you can watch Chef Camara and his team work the Josper, hear the sizzle of proteins hitting the charcoal grill, see the flames leap when they baste meats with butter. It's dinner as theater, but more importantly, it's transparent cooking—you see exactly how your food is prepared.The Josper Counter Experience: Salt Lake City's Most Intimate Dining EventIf you really want to understand what makes Rouser special, book the Josper Counter Experience. "Each course was packed with flavor and the drink pairings elevated the experience. It was fun to watch meals being prepped and cooked, and it was fun to hear about the history behind Rouser and the Asher Adams hotel," one guest raved.This chef's table series, offered Friday and Saturday evenings, seats just six to eight guests directly at the charcoal-fired kitchen. Chef Camara curates each course to reflect his heritage and professional journey—from charcoal-torched hamachi in brightly acidic charred cucumber aguachile to karaage fried chicken with charcoal dust in the buttermilk marinade. The ongoing engagement and narrative directly from the chef creates an immersive exploration of flavor, culture, and craft."Rouser came in hot when it opened, and this four-course counter event has definitely kept the temperature toasty," noted Salt Lake City Weekly's Alex Springer. It's the kind of special dining experience that puts Rouser in conversation with Utah's best restaurants—Urban Hill, Log Haven, HSL—while carving out its own distinct identity through the Josper technique. Gateway District's Crown Jewel: Rouser's Role in Downtown SLC's Food SceneRouser sits in a particularly interesting moment for downtown Salt Lake City. The Gateway has transformed from struggling mall to vibrant dining and entertainment district. The nearby Delta Center hosts Utah Jazz basketball and the new Utah Hockey Club. Abravanel Hall and the Museum of Contemporary Art are walkable. And Rouser—housed in one of the most historically significant buildings in the state—anchors it all."We're just as much for the locals as we are for the hotel guests," noted Zack Lippincott, Rouser's director of food and beverage. That's evident in the restaurant's dual nature: elevated enough for special occasions, approachable enough for date night. The breakfast service (7-11am) caters to hotel guests but also draws locals who've discovered that "the omelets were perfectly cooked, fluffy, and filled with fresh ingredients" and the oatmeal is creamy and flavorful with great toppings.The dinner service (5-10pm) is where Rouser really shines, though. "Amid the rotisserie-focused mains and the thoughtfully composed side dishes, I found myself seeing Rouser as just the right mix of past and future," one reviewer perfectly summarized. That tension—between the 1909 depot and cutting-edge Spanish cooking equipment, between railroad history and modern culinary technique—creates something genuinely exciting.The beverage program matches the food's ambition. The wine list features thoughtful selections like Cabernet Sauvignon from Brady that pairs nicely with charcoal-grilled steaks, while the cocktail menu includes creative drinks like espresso martinis that one guest said "made me want to order 10 more."Planning Your Visit to RouserLocation: 2 S 400 W, Salt Lake City, UT 84101 (Downtown, inside Asher Adams Hotel at the historic Union Pacific Depot)Hours: Breakfast: 7:00 AM - 11:00 AM daily Dinner: 5:00 PM - 10:00 PM daily How to Get There: Rouser is accessible via TRAX light rail and situated just across from the Delta Center. Valet parking available at Asher Adams ($10/hour, $48 daily max). Self-parking options nearby.What to Order: Must-try: Parker House Rolls with ash butter Vegetables: Charred carrots with mole sauce, roasted beets with whipped ricotta Mains: Whole Utah trout, braised short rib, NY steak with fries For groups: Charcoal-roasted seafood tower ($88) Special experience: Josper Counter Experience with Chef Emilio (Fridays & Saturdays) Best Time to Visit: Dinner reservations recommended, especially for weekends. The restaurant tends to be less crowded Monday-Wednesday for walk-ins. For the most intimate experience, book the Josper Counter Experience in advance—seating is extremely limited.Dress Code: Smart casual recommended but not required. The ambiance strikes a balance between elevated and comfortable.Instagram: @rouserslcThe Verdict: Utah's Most Compelling New RestaurantHere's what makes Rouser matter to Salt Lake City's evolving food scene: it's not trying to be something it's not. This isn't precious fine dining that makes you feel like you're taking a test. It's not casual enough that you'd show up in gym clothes. It exists in that sweet spot where serious technique meets genuine hospitality, where a 1909 train depot becomes the most exciting place to eat in downtown Salt Lake City."There are not a lot of restaurants I can recommend that have delicious food, great service, AND lovely ambiance but Rouser has done it," one local summed up perfectly. The combination of Chef Emilio Camara's talent, the unique Josper oven technique, the historic setting, and the warm hospitality creates something rare—a restaurant that feels both ambitious and welcoming.The fact that Rouser is the only restaurant in Utah with a Josper oven gives it a genuine competitive advantage. But more importantly, they're using that equipment to push Utah's food scene forward, creating charcoal-fired New American cuisine that holds its own against the state's best restaurants while carving out a completely distinct identity.Make a reservation. Order the Parker House Rolls. Watch Chef Camara work the Josper from the open kitchen. Let the history of the Union Pacific Depot wash over you while you eat vegetables that taste better than most restaurants' steaks. You'll almost hear that distant train whistle and feel the excitement of a delicious journey about to begin.Rouser | 2 S 400 W, Salt Lake City, UT 84101 | (801) 895-2858 | rouserslc.com | @rouserslc

The first thing you notice when you walk into Sukiya Sushi & Japanese Buffet isn't the modern décor or even the sprawling buffet bars—it's the energy. It's packed. At 6:30 on a Wednesday evening, every booth along 7200 South in Midvale is filled with families, couples on date night, groups of friends hovering over plates stacked with snow crab legs and glistening sashimi. One TikTok reviewer put it plainly: "I go in to most all you can eat seafood buffets with a grain of salt because we are in Utah and you simply never know. BUT, I was pleasantly surprised with the offerings, cleanliness, and taste for everything we tried."This is the kind of place that makes you reconsider what's possible at a sushi buffet in landlocked Utah. And honestly? Chef Ricky is betting everything on that exact realization. How a Japanese Sushi Chef Brought Premium All You Can Eat to Utah's South ValleyJapanese Sushi Chef Ricky opened Sukiya in 2024 with a clear mission: to stretch and expand Utah's palate through authentic sushi creations and Asian-inspired dishes. It wasn't about opening just another buffet. In a state where sushi still feels novel to some diners, Ricky saw an opportunity to offer something that didn't exist—a premium all you can eat experience where the seafood is flown in fresh, where A5 Wagyu from Japan isn't a $75 add-on but included in the dinner price, where you can order from 58 different made-to-order sushi rolls and they arrive at your table still warm from the kitchen.Sukiya flies in fresh seafood daily from around the world—the fish, sashimi, crabs, and lobsters. Some of them are still alive before they hit your table, like the lobsters, stone crabs, and sea clams. The A5 Wagyu beef gets shipped weekly from Japan. The bluefin tuna comes from Spain, where the best quality tuna in the world is sourced. Live lobsters and stone crabs arrive from Canada three times a week.This isn't cut corners or compromises. It's the kind of sourcing you'd expect from a high-end omakase spot, transplanted into an AYCE format in a Midvale strip mall. And the result? A 4.7 out of 5 rating with over 1,000 Google reviews. That's not just good—that's a crowd that's found something special.By September 2024, demand was strong enough that Ricky opened a second location in Orem. The Midvale flagship remains the heart of the operation, the place where Utah discovered you could get premium Japanese dining without the downtown Salt Lake City price tag.The All You Can Eat Sushi Experience: 150+ Items and Made-to-Order RollsWalking through Sukiya feels like navigating a culinary atlas. The buffet spans multiple stations, each dedicated to a different aspect of Japanese cuisine. There's the sushi bar with 20 different nigiri options. The sashimi station where thick cuts of salmon, hamachi, and toro glisten on ice. Hot food bars loaded with yakitori skewers, tempura, gyoza, and Japanese steam buns. And then there's the seafood—snow crab legs, stone crab, fresh oysters, all waiting under soft lighting that makes everything look as good as it tastes.But here's where Sukiya breaks from typical buffet protocol: those 58 sushi rolls? They're not sitting out getting stale. During lunch, you order your sushi rolls so they're fresh straight out of the kitchen. Each roll is made to order. You fill out a little paper menu, checking off the Spider Roll, the Volcano Roll, whatever sounds good, and ten minutes later it arrives at your table—still warm, rice still sticky, ingredients still crisp.One diner noted: "I think if we go again it might be for dinner and we'd focus on the crab legs and sushi rolls, and then we'd feel like we got more money's worth." That's the move, honestly. Hit the premium items hard—the crab legs that you'd pay $40 a pound for elsewhere, the fresh sashimi, the A5 Wagyu nigiri that melts on your tongue like butter with a hint of smoke.Another customer, managing pre-diabetic tendencies, found the extensive nigiri and sashimi options particularly valuable: "This buffet is amazing with what it offers. This can be an all-you-can-eat Nigiri or Sashimi bar if you want it to be. The octopus sashimi and baby octopus and takoyaki are some of the best I've ever tried."The hot food is solid—the tempura stays crispy, the oden is warming, the yakitori has that charred-edge smokiness—but let's be real, you're coming here for the seafood. The unlimited boba milk tea is a nice touch, too. Not many sushi buffets let you wash down toro with a brown sugar boba. Midvale's Answer to Premium Japanese Dining: Value Meets QualityHere's the thing about Sukiya that throws people off: the quality-to-price ratio doesn't make sense. Lunch is $26.99 for adults and includes the buffet bar, all sushi rolls on the menu, and soft drinks. Dinner is $32.99 and adds snow crab, stone crab, oysters, and sashimi. The premium dinner experience at $39.99 includes everything plus lobster tail, A5 Wagyu, King Salmon, and Toro.Think about that. For what you'd pay for two specialty rolls and an appetizer at a mid-range sushi spot, you're getting unlimited access to some of the highest-quality seafood available in Utah. As one enthusiastic customer put it: "Everything was fresh from Oysters to Crabs, Prawn, Sushi and lots more. The staff are welcoming and super nice. I also enjoyed the wishing golden tree outside of the Restaurant. I will definitely go back here."The vibe inside Sukiya walks a line between casual and celebratory. There's a golden wishing tree out front that's become an Instagram staple. Inside, the space is open and modern with culturally-inspired decorations that nod to traditional Japanese aesthetics without feeling theme-park kitschy. Music plays at a conversational volume. Booths and tables accommodate everyone from solo diners to large family gatherings.The staff—here's where Sukiya really shines—are attentive without hovering. One reviewer specifically mentioned: "Our server was a complete gem, and we felt very welcome." They'll explain how the ordering system works, recommend rolls if you're overwhelmed by the 58 options, and keep your table clear of empty plates without making you feel rushed.After visiting both locations, one customer noted: "I recently visited the Midvale location of Sukiya Sushi & Buffet after having an incredible experience at their Orem location, and I'm happy to report that the quality and service were just as excellent." That consistency—between locations, between visits—is what builds loyalty.Finding Your Place in Utah's Evolving Sushi SceneUtah's relationship with sushi has always been complicated. We're landlocked. Fresh fish requires either exceptional sourcing relationships or a willingness to compromise on quality. For years, the Utah sushi scene split into two camps: expensive downtown spots serving omakase to adventurous diners, and budget AYCE places where freshness was... aspirational.Sukiya exists in the gap between those extremes. It's premium all you can eat, which sounds like an oxymoron until you try it. Chef Ricky's commitment is clear: "We focus on serving the freshest and best quality food for our customers." That means daily flights of seafood from Japan, Spain, and Canada. It means A5 Wagyu shipments every week. It means lobsters that were alive that morning.The South Valley location matters, too. Midvale isn't downtown Salt Lake City. It's not trying to be. It's families coming after soccer practice, couples who want a nice dinner without the parking hassle, groups celebrating birthdays who need space and value and variety. The restaurant gets packed—"which is always a good sign, too. Great for groups!"And the expansion to Orem in late 2024 signals something bigger: there's demand across the Wasatch Front for this model. People want quality. They want value. They want to bring their kids without worrying about the bill, but they also want to impress their date with real bluefin tuna toro. Sukiya figured out how to deliver both. Planning Your Visit to Sukiya Sushi & Japanese BuffetLocation & Hours 198 W 7200 S, Midvale, UT 84047 Just off I-15 near Fort Union Boulevard, easy access from Sandy, Murray, and South Salt LakeHours: Monday–Thursday: 11:00 AM – 10:00 PM Friday–Saturday: 11:00 AM – 10:30 PM Sunday: 11:00 AM – 10:00 PMBest Times to Visit According to the restaurant's own recommendations: "For weekdays, we would recommend all weekday nights from 6-8 PM. For Friday, lunch time from 12-2 PM is a good choice. Dinner time we would recommend 4-6 PM or after 7:30 PM if you want to avoid crowds."What to Order First Start with the snow crab legs and fresh sashimi—get your money's worth on the premium items. Order a few made-to-order rolls (the Spider Roll and Volcano Roll are customer favorites). Don't sleep on the octopus sashimi or the takoyaki. And if you're doing the premium dinner, absolutely try the A5 Wagyu nigiri and the toro.Pricing Tiers Lunch ($26.99): All buffet items, 58 sushi rolls, soft drinks Dinner ($32.99): Everything in lunch plus snow crab, stone crab, oysters, premium sashimi Premium Dinner ($39.99): Everything plus lobster tail, A5 Wagyu, King Salmon, Toro Note: Kids under 3 eat free, kids 3-5 years are $7.99-$11.99, kids 6-10 years are $12.99-$16.99 (kids over 5 feet are charged adult prices)Follow Them Instagram: @sukiyautslc Website: sukiyautslc.net Phone: (385) 395-4046Why Sukiya Matters to Utah's Food StoryIn a state still finding its culinary identity, Sukiya represents something important: the belief that Utah diners deserve world-class ingredients without the gatekeeping. That a family in Midvale should have access to the same A5 Wagyu that's served in Tokyo subway stations (yes, that's a Jiro Dreams of Sushi reference, and yes, it's intentional).Chef Ricky's vision was to "stretch and expand Utah's palate through their own sushi creations and Asian-inspired dishes." Mission accomplished. Sukiya isn't just feeding people—it's changing expectations about what all you can eat sushi in Midvale can be. It's proving that premium Japanese buffet dining works in Utah, that there's hunger for quality and authenticity and value all wrapped into one experience.The wishing tree outside isn't just décor. It's a symbol. People come here hoping for a good meal and leave having found something better—a place where the sushi buffet Utah residents have been waiting for finally exists. Where the crab legs are unlimited, the seafood is fresh daily, and the chef behind it all actually gives a damn about what ends up on your plate.That's worth driving to Midvale for. That's worth coming back for. And based on those thousand-plus glowing reviews, that's exactly what people are doing.

There's something quietly radical happening inside the Chinatown Supermarket at 3390 South State Street. Past the aisles of imported noodles and the refrigerated cases of fresh seafood, tucked into a corner of Utah's largest Asian market, sits a counter where a tall Korean man named Jaehan Park is rewriting the rules about what fast-casual Asian food can be.This is Mr. Rice Asian Bistro, and the bento boxes here don't arrive in grease-stained paper bags. They come in sleek, branded packaging that looks more like a gift than takeout—which is exactly what Park intended. As one customer put it: "I loved how they boxed things! The quality of rice, katsu, curry, and side dishes were excellent." This isn't just lunch. It's Park's quiet rebellion against an industry that, in his own words, doesn't treat its people well. From Seoul to Salt Lake: The 20-Year Journey Behind Mr. RicePark's path to this grab-and-go counter inside the South Salt Lake Chinatown complex started with a dream he had back in Korea: make it in America. For two decades, he's thrived in the meat supply business, exporting premium U.S. beef and pork to Japan, Korea, and other Asian markets. That's 20 years of understanding cuts, quality, marbling—the kind of knowledge that separates decent teriyaki from something that makes you stop scrolling on your phone.His first restaurant, Mr. Shabu at The Gateway, opened three years before Mr. Rice and survived the impossible: launching right as COVID hit. "We were struggling with that situation so much but we survived," Park told the South Salt Lake Journal in 2022. "We had a lot of help from the government, from the state, and also the customers."But here's the thing that gets me—Park didn't open Mr. Rice just because Mr. Shabu succeeded. He opened it because of the foot traffic he saw streaming through Chinatown Supermarket every day. Families loading shopping carts with twenty-pound rice bags. Students grabbing bubble tea between classes. People who needed something real to eat, not just fast."I wanted to give a gift to the customers," Park said. "We have a lot of foot traffic in here, and I wanted to do a restaurant in which I can put more preparation in the food and packaging supplies to delight the customer."The Japanese Curry and Katsu That Changed My Lunch GameThe menu at Mr. Rice Asian Bistro reads like Park's greatest hits from his meat industry days: tonkatsu plates with panko-breaded pork cutlets, salmon teriyaki bento boxes, grilled unagi that arrives perfectly glazed, and rice bowls built around proteins he personally sources. Everything's designed for takeout, which means the packaging isn't an afterthought—it's part of the experience.The Japanese curry here deserves its own paragraph. Rich, slightly sweet, with that deep umami that comes from hours of proper preparation. One reviewer captured it perfectly: "Japanese food is exceptional in its physically and mentally healing qualities—and even though the moment may last only as long as the meal, the feeling will resonate in your memory indefinitely." That's not hyperbole when you're talking about curry that hits different on a cold Utah afternoon.The King Katsu plate showcases Park's meat expertise. The breaded pork cutlet arrives crispy on the outside, impossibly tender inside, served with Korean-style cabbage salad, sweet corn, and those addictive Korean pickles that make you wish you'd ordered extra. The braised beef ribs earned praise as "the best braised beef ribs I've found in Utah," according to a customer who emphasized they "came surprisingly fresh and hot via DoorDash."For bento box devotees, the Crispy & Juicy Pork Belly Bento Box and Salmon Teriyaki Bite Bento Box are the moves. The two-item bento boxes let you mix and match—maybe tonkatsu with teriyaki chicken, or grilled unagi with pork belly. One satisfied customer noted: "The flavor and quality of the items in the Bento Box—very good!" The rice bowls follow the same philosophy: quality proteins over perfectly prepared rice, finished with house-made sauces.The portions make sense for Utah's family-oriented culture, and the prices won't make you wince. This is Korean-Japanese fusion done right—not the gimmicky kind that throws kimchi on a burger, but the thoughtful kind that respects both traditions. Korean-style pickles and cabbage salad meet Japanese curry and katsu preparation methods. Inside Salt Lake's Chinatown: Where Community and Convenience CollideYou can't talk about Mr. Rice without talking about where it lives. The Salt Lake Chinatown complex spans 5.7 acres at 3390 South State Street, anchored by Andrew So's 30,000-square-foot Chinatown Supermarket. This is Utah's only real Asian cultural hub—complete with a traditional paifang gate, Lion Dance performances during Lunar New Year, and over 6,000 products you literally can't find anywhere else in the state.Park chose this location deliberately. It's not just about the built-in foot traffic (though 70-80 customers a day isn't bad for a counter inside a grocery store). It's about serving the community that already gathers here. Korean families buying galbi ingredients. Vietnamese students grabbing snacks between shifts. Japanese expats hunting for specific rice varieties. These are Park's people, and they were driving to Las Vegas or Los Angeles before Chinatown opened in 2014."We're not just only selling food, we're selling time and we're selling memories," Park said. It's the kind of statement that could sound cheesy, except you see it in how he packages every order. The shrink-wrapped containers that keep your fire dragon zesty pork piping hot for the drive home. The way everything's stacked nimbly in those chic bags. This is takeout designed by someone who understands that the meal starts the moment you leave the counter.The location works for grab-and-go Asian food in Salt Lake City because Chinatown sits right off I-15 between downtown and the southern suburbs. Easy parking (a miracle in itself). Open seven days a week. Surrounded by bubble tea shops, Asian bakeries, and Meet Fresh dessert. You can knock out your grocery shopping at the supermarket, grab bento boxes from Mr. Rice, and still have time to swing by the Korean hair salon.What the Customers Are Really SayingLook, not every review is five stars—one customer had issues with a dry bento box delivery—but the consistent thread in the feedback is this: when Mr. Rice hits, it hits hard. One review on Roadtrippers put it simply: "There is an art to simplicity. Mr. Rice gives the grace of a seasoned street vendor that has an unwavering commitment to convenience and flavor."That's what Park understood from day one. Fast-casual doesn't have to mean compromised. Affordable doesn't have to mean forgettable. You can respect the customer enough to put thought into every detail—from the Korean pickles that come with your tonkatsu to the way the rice is prepared—without charging fine-dining prices.The restaurant serves comfort food with craft, Japanese curry with care. And yeah, sometimes the packaging is so good you almost don't want to open it.Planning Your Visit to Mr. Rice Asian BistroAddress: 3390 S State St, Suite 37, South Salt Lake, UT 84115 (inside Chinatown Supermarket)Hours: Monday-Thursday: 11:00 AM - 8:00 PM Friday-Saturday: 11:00 AM - 9:00 PM Sunday: 11:00 AM - 8:00 PM What to Order: Start with the King Katsu plate or any of the bento boxes. The Japanese curry is non-negotiable if you're a curry person. The braised beef ribs if you want to understand why Park's meat expertise matters. Rice bowls if you want something slightly lighter but still satisfying.Insider Tips: This is strictly to-go—no dining room, just a counter. The best time to visit is right around 11:30 AM when everything's fresh from the kitchen but before the lunch rush hits. Park the place is packed on weekends when families come grocery shopping, so weekday lunches are your secret weapon. Order online for pickup if you're in a hurry.Find Them: Website: mrriceasianbistro.com | Phone: (801) 939-0156 Why Mr. Rice Matters to Utah's Food ScenePark's trajectory—from meat supplier to Mr. Shabu to Mr. Rice—represents something bigger than just restaurant expansion. It's about immigrants building businesses that serve their communities while educating the broader public. It's about taking 20 years of industry expertise and translating it into accessible, quality food. It's about treating the restaurant business with dignity, even when the industry doesn't always return the favor."At first, I started this business for my own interest," Park admitted. "The restaurant business is really tough physically and emotionally and we're not well treated in the industry. I want to produce more opportunity for my teammates and we want to spread more happiness with food for other people."That's the real gift Park's giving Salt Lake—not just bento boxes in beautiful packaging, but a model for how fast-casual Asian bistros can operate with integrity. You can move fast without cutting corners. You can keep prices reasonable without sacrificing quality. You can build a business that treats both customers and employees like they matter.Next time you're driving down State Street and see that red paifang gate marking Chinatown, pull in. Walk past the imported snacks and the live seafood tanks. Find the counter in the back corner where a tall Korean man is probably wrapping someone's lunch like it's a present.That's where the best bento box in South Salt Lake is waiting. And yeah, it's worth the drive from anywhere in the valley.Mr. Rice Asian Bistro is located inside Chinatown Supermarket at 3390 S State St, Suite 37, South Salt Lake, UT 84115. Follow them at mrriceasianbistro.com for menu updates and specials. Sister restaurant Mr. Shabu serves all-you-can-eat shabu-shabu at The Gateway in downtown Salt Lake City.

There's something you should know about the French onion soup at Laurel Brasserie & Bar in downtown Salt Lake City. It simmers for more than 24 hours. Not because some recipe says so, but because Executive Chef Fernando Soberanis—who grew up on the second floor above his family's Italian restaurant in Acapulco—understands that time is an ingredient too.The soup arrives topped with toasted gruyere, and you'll want to save some of those complimentary housemade rolls with creamy goat cheese butter to soak up every last drop. One reviewer put it simply: "French onion soup, steamed mussels & clams, butternut squash arancini, grilled utah peach & burrata. We also ordered the tuna tartare but we did not enjoy it as much as the others." That's the kind of honest feedback that matters—and at Laurel, they're nailing the classics.This is what happens when a AAA Five Diamond hotel decides to throw out the rulebook on hotel dining. Located at 555 South Main Street inside The Grand America Hotel, Laurel Brasserie & Bar opened in December 2021 after a multi-million dollar transformation of the dated Garden Café. And it's become the kind of place where locals meet for happy hour as often as hotel guests stop in for Sunday brunch. From Acapulco's Beaches to Salt Lake City's Kitchens: Chef Fernando Soberanis' Journey to European-Inspired DiningFernando Soberanis grew up in Acapulco, Mexico, where his family owned Antonio's Restaurant, whose menu featured dishes from his father's Italian heritage. His childhood played out on the beach—surfing and eating fresh fish—but the real education happened upstairs. His family lived on the second floor above their restaurant. He remembers the way his father dedicated himself to the restaurant business. Before school, late at night, Chef Fernando remembers stopping by the restaurant with his father, who also taught him how to cook.At 17, Fernando moved to Salt Lake City, where his older brother was working at Little America Hotel. He spoke very little English. One day, picking up his brother from Little America, he was spotted by Chef Goetz, Little America's Executive Chef for many years. On the spot, he offered Fernando a supervisory role on his staff. The learning curve was brutal. Earning respect in the kitchen was challenging. Writing out the kitchen's daily log in an unfamiliar language was even worse. He remembers how some of the older cooks would add extra salt to his soups, never entirely trusting his skill.But Fernando stayed. He left to build his resume in other kitchens around the country, but Salt Lake City kept calling him back. He returned, helping to open The Grand America's kitchen as a Sous Chef. Now the Executive Chef for all dining outlets, Chef Fernando is at the forefront of Salt Lake City's culinary culture. With over 25 years of culinary expertise, he's created a menu at Laurel that balances European fine dining techniques with the approachable warmth of American brasserie culture."Everything we do, it's made in-house," says Executive Chef Fernando Soberanis. "We're very focused on creating good relationships with local vendors and local products that we can use."The All-Day European Dining Experience: Breakfast Through Late-Night Happy HourWalk into Laurel and you'll immediately understand why it works. The interior is decidedly casual, with upscale modern-day touches reminiscent of an East Coast eatery. Brooklyn-based Home Studios designed the space with flower-shaped lights, wicker cane chairs, black-and-white sketches, and a double-sided feature bar that faces both the dining room and a separate cocktail area. Cherry-red leather covers banquette seating that forms a strip down the centre.But forget about the Grand America's reputation for being stuffy or expensive. One TripAdvisor reviewer captured it perfectly: "Being from out of town we didn't know how fancy/stuffy Laurel Brasserie might be. We were delighted to immediately see that it's a relaxed, yet refined environment. Loved the pancakes. Service was excellent. Free parking is a plus being in downtown."The menu hits that sweet spot between elevated and accessible. There's nothing on it $30 or over, which is astonishing for an eatery at a posh hotel like The Grand America. Breakfast runs from lemon ricotta pancakes to avocado toast and quinoa kale hash. Lunch features potato gnocchi, short rib beef sandwiches, and Niçoise salad—all under $20.When I say all-day dining, I mean it. Laurel serves breakfast starting at 6:30 a.m., lunch from 11 a.m. to 2 p.m., dinner until 9 p.m. on weeknights (10 p.m. on weekends), and two daily happy hours: 4-6 p.m. and 10 p.m. to midnight. That late-night happy hour? With half-price pizzas and most items under $10, it's become one of downtown Salt Lake City's best-kept secrets. What to Order: Customer-Verified FavoritesStart with the pigs in a blanket. Trust me on this. These Snake River Farms piggies are grass-fed beef franks wrapped in Executive Pastry Chef Xavier Baudinet's dreamy croissant dough and served with a spicy mustard sauce you'll want to hold onto and put on the rest of your meal.The steak frites is exactly what you want from a brasserie. Laurel's Steak Frites is a marvelous example of simple, straightforward bistro fare: tender and juicy grilled skirt steak with béarnaise butter and high-quality, properly cooked hand-cut French fries on the side. One diner raved: "For my entree, I had the steak frites which was cooked well, packed with flavor, and tender. The fries were also quite good--crispy and well seasoned."But if you're choosing just one dish? Both chefs had the same answer for their favorite dish on Laurel Brasserie & Bar's menu: the Branzino. A dish of Greek origins, Chef Fernando was inspired by his travels to visit family in the Mediterranean when composing this dish. The fish is flown in directly from Greece and served on a bed of rice with authentic Turkish and Greek flavors.For pasta lovers, the handmade rigatoni bolognese and chicken lasagna both get consistent praise. One reviewer noted, "A cozy, nicely decorated place with good food and cheerful, good service. The menu includes a few pizzas, lasagna, salmon and steak. Price and quality ratio was good!"And those pizzas from the exhibition oven? Grab a bar stool or table in the bar and enjoy a Margherita Pizza, Wild Mushroom & Blue Cheese Pizza, or perhaps the zippy Diavola Pizza with picante soppressata, mozzarella, parmesan, and hot chile oil.Sunday Brunch with Live Music: Downtown Salt Lake City's Best-Kept SecretThe Grand America serves up an opulent Sunday brunch in the Laurel Brasserie & Bar with live music at a price – $55/adult; $27.50/kids 5-12 – that isn't so opulent. Every Sunday from 9:30 a.m. to 1:30 p.m., the restaurant transforms into a celebration of European buffet culture.Jazz series every Thursday and variety of genres on Fridays and Saturdays! The outdoor patio becomes the real star during warm weather, where you can enjoy your meal while live musicians play. One couple who visits 2-3 times a year for business wrote: "Laurel Brasserie & Bar is hands down one of our favorite dining spots in Salt Lake City! Nestled conveniently inside the Grand America Hotel—our go-to place to stay when we travel to SLC—this gem never disappoints."A TripAdvisor reviewer captured the brunch experience: "Come hungry, as the buffet offers everything from seafood to sweets. We also thoroughly enjoyed the band! Trying to guess the next popular song by the instrumentals was a fun game." Another simply stated: "Best brunch I have had since being in Utah. The bar tender Shara and waiter, Nick, were amazing and very welcoming."Bonne Vie Patisserie: Your Morning Coffee Stop in Downtown SLCRight as you enter Laurel, you'll pass through Bonne Vie—the hotel's beloved French patisserie that got a complete refresh. The iconic Bonne Vie Macarons are made in-house fresh daily, using the traditional French style, with only four simple ingredients yet achieving delicious results. The space features duck-egg-blue millwork, a checkerboard marble floor, and crushed velvet chairs in pastel tones.Open from 6 a.m. to 6 p.m. daily, Bonne Vie serves grab-and-go coffee, house-made flaky croissants, golden pastries, and creamy gelato. It's become a morning ritual for downtown workers and hotel guests alike—the kind of place where you stop for an espresso and end up leaving with a box of macarons for later.The Bar Program: Utah Spirits Meet European Cocktail TraditionsThe double-sided feature bar is Laurel's social heartbeat. The double-sided bar is great for drinking cocktails with Utah-made spirits, like the Laurel Leaf Old Fashioned mixed with Beehive barrel-aged gin. The cocktail program highlights six local distilleries and six local breweries, featuring names like High West, Dented Brick, and Alpine Gin.One guest noted: "The signature Laurel Old Fashion was incredible. The gelato was extraordinary also. The service was impeccable. It was a pleasant experience."Thanks to Utah's unique alcohol laws, happy hour deals apply only to smaller bites and drinks—but that's actually perfect for Laurel's approach. You can sample multiple menu items without committing to full entrees, and those half-price pizzas during the 10 p.m. to midnight window make it the ideal late-night stop after a show or event downtown.What Makes Laurel Special: European Fine Dining Without the FussHere's what's remarkable about Laurel: it's everything you'd expect from The Grand America's culinary standards, but none of the intimidation factor. With a menu inspired by European fine dining combined with a modern American approach, Laurel Brasserie & Bar is a gathering place for life's big moments and everyday meals.The service team deserves recognition too. Multiple reviews mention staff members by name—servers like Rob, Anna, Nick, bartender Shara, and Maître d' Brent who make the experience feel personal. "During our most recent visit, we were fortunate to have Rob as our server. His attentive and friendly service truly made our meal special. The hostess was also wonderful, welcoming us warmly and seating us promptly."One celiac diner wrote: "We were very happy with our meal here and felt very impressed with how delicious everything was. They had gluten free bread for our sandwich and hamburger. We felt confident in how knowledgeable our server was and he was so kind and accommodating." That attention to dietary restrictions—handled with genuine care rather than reluctant accommodation—speaks volumes. Planning Your Visit to Laurel Brasserie & BarAddress: 555 S Main Street, Salt Lake City, UT 84111 (inside The Grand America Hotel, with separate street entrance)Hours: Breakfast: Monday-Saturday 6:30-10:30 a.m., Sunday 6:30-8:30 a.m. Lunch: Monday-Saturday 11 a.m.-2 p.m. Dinner: Monday-Thursday 5-9 p.m., Friday-Sunday 5-10 p.m. Sunday Brunch: 9:30 a.m.-1:30 p.m. Happy Hour: Daily 4-6 p.m. and 10 p.m.-midnight Bar: 11 a.m.-midnight daily Bonne Vie Patisserie: 6 a.m.-6 p.m. daily What to Order: French onion soup (simmered 24+ hours) Steak frites with béarnaise butter Branzino (Chef Fernando's favorite) Pigs in a blanket with spicy mustard Any pizza from the exhibition oven Pumpkin arancini during happy hour Insider Tips: Make reservations via SevenRooms or call (801) 258-6708 Free parking validation in Grand America Hotel garage Outdoor patio opens in spring with live music Thursday-Saturday Late-night happy hour (10 p.m.-midnight) is when locals come Sunday brunch books up—reserve early Three private dining rooms available for groups up to 150 Instagram: Follow @LaurelBrasserieSLC for seasonal menu updates and live music schedulesWhy Laurel Matters to Salt Lake City's Food SceneHaving visited Laurel Brasserie & Bar three times so far, I'm betting that this fine restaurant is going to become very popular with locals, not just with SLC visitors staying at The Grand or Little America. That prediction, written shortly after opening in early 2022, has proven true.Laurel represents something important in Utah's evolving dining landscape: the idea that European-inspired fine dining doesn't have to mean stiff white tablecloths and $60 entrees. It can mean a neighborhood brasserie where you grab pizza at the bar after work, bring your family for Sunday brunch with live jazz, or celebrate an anniversary without feeling like you're playing dress-up.Chef Fernando Soberanis—that teenager who arrived in Salt Lake City speaking barely any English, who had salt added to his soups by skeptical line cooks, who spent years building his skills across the country before returning home—has created exactly what downtown Salt Lake City needed. A place that honors European culinary traditions while embracing the warmth and accessibility that makes Utah's food scene special.As one regular visitor put it: "We've come here twice now, and it has been absolutely incredible! The food was to die for, and the service was amazing."Book your table at Laurel Brasserie & Bar and discover why this European restaurant in downtown Salt Lake City has become the gathering place where locals and visitors alike celebrate life's big moments—and everyday meals that deserve to be savored just as much.

There's something different about the way hand roll sushi tastes when you eat it within seconds of it being made. The nori seaweed is still crispy, not soggy. The warm sushi rice contrasts with the cold, fresh fish. You pick it up with your hands—no chopsticks, no pretense—and take that first bite where everything is perfectly balanced. This is what Chef David Pham wants you to experience at Tonkotsu Sushi Hand Roll Bar, tucked into a West Valley City plaza where it's quietly becoming the neighborhood spot locals didn't realize they were missing. "I first tried their spicy tuna hand rolls at a yelp event and loved it so much that we went back to the restaurant the next day," one customer wrote, capturing exactly the kind of instant conversion that happens here. Because once you understand what makes hand roll sushi different—once you taste that crispy nori wrapped around quality fish—you get it. From California Sushi Catering to Utah's Hand Roll Specialist David Pham didn't stumble into the restaurant business. He came to Salt Lake City with a specific vision, born from years working in California's seafood industry doing sushi catering. While Utah had plenty of sushi restaurants serving traditional rolls—the kind that come pre-sliced on a plate—something was missing. "I was already doing sushi catering in California, and I felt like Salt Lake City needed a new concept," Pham explained when the restaurant first opened. That concept was temaki, the Japanese art of hand-rolled sushi. In Japan, temaki is what you eat at the sushi bar when you want something made to order, eaten immediately while it's at its peak. It's fast-casual in the best sense—quality without the formality, authentic without the intimidation. Working alongside co-owner Laarni Hernando, Pham opened Tonkotsu Sushi Hand Roll Bar as part of a family of restaurants that includes Tonkotsu Ramen Bar and Gosu Korean BBQ, all located along the 3500 South corridor in West Valley City. The location wasn't random—this is where Salt Lake County's diverse food scene is quietly thriving, where a multicultural community appreciates authentic ethnic cuisine without demanding it be watered down. "I feel like our restaurant is a neighborhood restaurant that the neighborhood doesn't have yet," Pham said, and that's turned out to be exactly right. The Hand Roll Experience: Fresh Fish Meets Crispy Nori When you walk into Tonkotsu Sushi Hand Roll Bar, you'll find a cozy atmosphere—fun music playing, a mix of tables and bar seating, and a vibe that's decidedly chill. They greet you immediately, often with complimentary miso soup that arrives warm with tofu, green onions, and seaweed. Then the real show begins. The spicy tuna hand roll is what brings people back. "The spicy salmon and tuna were crunchy and warm," one reviewer wrote after trying several menu items. "The fish was incredibly fresh tasting." That crunch comes from the tempura flakes mixed into the spicy fish, adding texture that works perfectly against the crispy nori. The salmon hand roll showcases what quality ingredients taste like when they're simply prepared. Chilled, fresh salmon wrapped with warm rice and crisp seaweed—it's refreshing and filling, the kind of thing you'd order at a proper sushi counter in Japan. One customer specifically noted how "the salmon hand roll and salmon tartare had chilled, fresh fish, which was refreshing and extremely filling." But here's the insider move: try the four-piece set. At $15, you get salmon, spicy tuna, and crab in perfect portions, and then order one of the premium options—maybe the toro or yellowtail—on the side. "All were delicious with the truffle soy sauce!" a regular wrote. That truffle soy sauce is one of those details that shows Pham's attention to craft—it's not traditional, but it works, adding an umami depth that elevates the already quality fish. The salmon tartare appetizer is another standout, plated with prawn chips, cilantro, jalapeños, and raw salmon bites topped with cucumber strips and fish eggs. "The toro donburi also had a unique blend of flavors that were able to complement each other greatly," another diner noted. "The toro was soft, while the vegetables and fish eggs were crunchy." Hand rolls are sized generously here—five rolls with some appetizers is enough to leave you satisfied. The made-to-order preparation means everything arrives at your table at the exact right moment, when the nori still has that satisfying snap. West Valley's Emerging Japanese Food Scene Tonkotsu Sushi Hand Roll Bar sits at 1898 W 3500 S, Building #11—a location that perfectly captures West Valley City's evolving culinary landscape. This isn't downtown Salt Lake's restaurant row with its high rents and tourist crowds. This is a neighborhood plaza where families come for quality Asian cuisine, where the focus is on the food rather than the Instagram aesthetic. The fact that Pham and Hernando built three restaurants here—Tonkotsu Ramen Bar right next door, Gosu Korean BBQ, and the hand roll bar—speaks to their belief in the community. They're not chasing trends or trying to open in every Utah suburb. They're creating a destination, a little cluster of authentic Japanese and Korean dining where West Valley residents can find fast-casual quality without driving across town. "We want to have a price that everyone can afford for the quality and service," Pham said, and that philosophy shows in the menu pricing. Hand rolls start at $5, with premium options topping out around $7.75. The four-piece sets range from $15 to $28, making this accessible even for families or anyone watching their budget. The restaurant pushes culinary boundaries in what Pham calls "such a diverse community." West Valley City's multicultural population—with significant Asian, Pacific Islander, and Latino communities—creates an audience that appreciates authentic preparation and traditional ingredients. You don't have to explain what temaki is here; people already get it. What Makes Hand Rolls Different (And Better) If you've only ever had traditional sushi rolls, here's what you need to know about hand rolls: timing is everything. Traditional rolls are made, sliced, plated, and served—sometimes sitting for a few minutes before you eat them. The nori gets soft. The rice cools. Everything settles. Hand rolls are different. They're rolled to order in a cylinder shape (Tonkotsu doesn't use the cone shape some restaurants do), and they're meant to be eaten immediately, picked up with your hands like a taco. The nori stays crispy because it hasn't been sitting. The warm rice contrasts with the cold fish. The flavors are brighter, the textures more dynamic. This is why hand roll bars exist as their own category in Japan—it's sushi as fast-casual art, where the chef's skill is in the preparation but the experience is casual and immediate. No waiting for the whole table's order. No sharing plates. Just you and your hand roll, eaten in those perfect moments after it's made. "There's not that many spots that has hand rolls so I'm glad to hear this spot has opened up near me," one customer wrote, capturing the niche Tonkotsu fills in Utah's sushi scene. While downtown Salt Lake has HandoSake doing something similar, West Valley had nothing like this before Pham opened. The restaurant's commitment to quality ingredients shows in every bite. The fish is sushi-grade and fresh, sourced with the same standards you'd expect from a traditional sushi restaurant but served in this more relaxed, accessible format. The rice is seasoned properly. The nori is crispy. The truffle soy sauce adds that extra touch. Planning Your Visit to Tonkotsu Sushi Hand Roll Bar Tonkotsu Sushi Hand Roll Bar is open daily with split hours—11:00 AM to 3:00 PM for lunch, then 5:00 PM to 9:00 PM on weeknights (until 10:00 PM Friday and Saturday). Sundays are dinner only, 5:00 PM to 9:00 PM. These hours work perfectly if you're looking for a casual lunch during the workday or an easy dinner that doesn't break the bank. The restaurant is located at 1898 W 3500 S, Building #11 in West Valley City—look for it in the same plaza as the Tonkotsu Ramen Bar. There's parking in front, and the location is accessible from I-215 or via 3500 South if you're coming from anywhere in the Salt Lake Valley. What to order? Start with the four-piece set ($15) to sample their most popular options, then add a salmon tartare appetizer if you're hungry. The complimentary miso soup comes automatically and it's actually good—not just the throwaway starter some places serve. If you want to splurge, the premium six-piece set ($28) includes toro, yellowtail, salmon, albacore, lobster, and spicy tuna, giving you the full range of what they can do. First-timers should definitely try the spicy tuna—it's the hand roll that converts people. The truffle soy sauce is available for dipping, and yes, it's as good as people say. Follow them on Instagram at @handrollslc for menu updates and specials. The service is friendly and quick, with owners often working the floor themselves, which means you're likely to meet David or Laarni during your visit. They genuinely enjoy meeting customers and hearing feedback—this is still very much a family operation where they care about every plate that goes out. Why Tonkotsu Matters to Utah's Food Scene West Valley City is building something interesting with its food scene, and Tonkotsu Sushi Hand Roll Bar is a perfect example of why it matters. This isn't another generic sushi restaurant trying to appeal to the broadest possible audience. It's a specialist doing one thing really well—hand roll sushi with quality ingredients at prices that work for the neighborhood. The fact that Pham came from California's sushi scene and chose to open here, specifically in West Valley rather than downtown or one of the trendier Salt Lake suburbs, says something about where Utah's culinary future is headed. The best food isn't always in the obvious places. Sometimes it's in a plaza off 3500 South, where a chef with a specific vision creates exactly the restaurant his community needs. "We have really great Google reviews," co-owner Laarni Hernando noted proudly, and those reviews consistently mention the same things: fresh fish, friendly service, quality for the price, and that moment when you taste a perfectly made hand roll and understand why people keep coming back. One reviewer summed it up simply: "My husband and I stumbled upon Tonkatsu when we were returning a rental car across the street. What a pleasant surprise! Great service, great food, great price." That's the thing about the best neighborhood restaurants—they're worth the stumble, worth the drive, worth trying something you might not have heard of before. Hand roll sushi in Salt Lake City has a home now, and it's exactly where it should be: in West Valley City, made fresh to order, served with a smile, and priced so everyone can experience what really good temaki tastes like. Find them at 1898 W 3500 S, Building #11, West Valley City, or order online at handrollslc.com. Follow @handrollslc on Instagram for updates. And when you go—and you should go—order the spicy tuna. You'll understand why this spot is quickly becoming the neighborhood restaurant West Valley didn't know it was missing.

There's this moment that happens at The French Spot—usually around 8:30 on a Saturday morning—when the smell of butter and caramelized sugar hits you so hard you actually stop mid-step on Main Street. It's not subtle. It's the kind of aroma that makes you understand why people plan entire road trips around pastries. The French Spot is run by a French family with Lyon-bred culinary expertise, and once you taste their almond croissants, you'll understand why customers from Las Vegas and Salt Lake City make the drive down to this unassuming spot in Cedar City. One visitor put it simply: "The best Almond Croissant! The food, including the coffee, Almond croissants, macarons were all amazing! So yummy made with quality and so fresh!" From Lyon's Michelin Kitchens to a Cedar City Sidewalk Café Michael Attali, originally from Lyon—the culinary heart of France—is the driving force behind The French Spot. Trained under legendary chefs Paul Bocuse and Gaston LeNôtre, he mastered the art of flavor and technique through Michelin-starred kitchens in Paris and Geneva, and fine dining establishments in Dubai and New York. Now here's the thing about Lyon: it's not just any French city. It's the gastronomic capital of France, where Paul Bocuse—the man they called the "pope of gastronomy"—built his empire. Bocuse held three Michelin stars for 55 consecutive years. To train under him wasn't just culinary school; it was like doing your residency with the best surgeon in the world. And Gaston LeNôtre? He revolutionized French pastry in the 20th century, creating techniques that pâtissiers worldwide still use today. These weren't just teachers. They were legends who shaped how the entire world understands French cuisine. So when Michael Attali decided to open a small café in Cedar City, Utah, he brought something most American bakeries can't replicate: muscle memory from thousands of hours in Europe's most demanding kitchens. The way he lamminates croissant dough, the exact temperature his butter needs to be, the precise moment to pull a tart from the oven—these aren't things you learn from YouTube videos. They're instincts developed under chefs who accepted nothing less than perfection. The French Spot is a true family enterprise, their way of bringing a little corner of French culture to the community. Michael's wife teaches French language, and their adult children help manage the café, creating that rare thing: a restaurant where everyone working there actually cares about what they're serving you. What Makes The French Spot's Croissants the Best in Utah Let me tell you about their almond croissant, because this is where you understand the difference between a bakery with a good recipe and a bakery with a chef who trained in France. The croissant itself—before they even add the almond cream—has that audible shatter when you break it open. As one reviewer noted: "The pastries are as good as anything we've tasted in France." That's not hyperbole when you're talking about proper laminated dough. Each croissant has distinct, paper-thin layers that you can actually count. The exterior hits this golden-brown caramelization that tastes like butter and possibility. Then there's the frangipane—the almond cream filling that separates amateur attempts from the real deal. At The French Spot, it's not too sweet, not too dense. It has this delicate almond paste base that melts into the flaky layers, with just enough moisture to complement the buttery dough without making it soggy. They top it with sliced almonds that toast in the oven, adding a textural crunch that plays against all that tender, layered pastry. A customer from Las Vegas—someone who's eaten at Strip restaurants run by celebrity chefs—said it plainly: "Best restaurant Ever!! We live in Las Vegas, and have eaten in many restaurants there, even the chef ones on the Strip. This hidden gem is absolutely amazing! I love all of the dishes and desserts I have tried the butternut quiche, veggie crepe, croque monsieur, dauphinois gratin, baguette, berry tart, macaron, and almond croissant." The chocolate croissants follow the same philosophy. They use real chocolate—not chocolate chips, actual French chocolate batons that melt into pockets of bittersweet ganache. The pain au chocolat comes out of the oven with chocolate still slightly molten in the center, the kind of pastry that requires a napkin and complete attention. But here's what might be most impressive: the consistency. This isn't a bakery where you get lucky on a good day. Michael applies the same standards he learned in Michelin kitchens to every single batch. The croissants on a Tuesday morning in October are the same quality as the ones on a Saturday in June. The Full French Bakery Experience: Beyond Just Pastries The French Spot isn't trying to be everything to everyone, and that's exactly why it works. The menu focuses on what French cafés do best: breakfast pastries, exceptional coffee, perfectly executed savory dishes, and classic French desserts. Their quiche situation deserves its own paragraph. One visitor raved: "The quiche was 'hand made fresh' and out of this world!" Made with a proper buttery crust—not the soggy, thick kind you find at grocery store bakeries—and filled with seasonal vegetables or classic combinations like butternut squash with gruyère. The custard has that ideal ratio of eggs to cream, setting up silky but not rubbery, rich but not heavy. Then there's the croque monsieur, which might be the most underrated item on the menu. A customer couldn't contain their enthusiasm: "The owner is French (extremely nice congenial) and the food was amazing - the best croque monsieur I have ever had." This is France's answer to a ham and cheese sandwich, except it's nothing like what Americans think of when they hear "ham and cheese." We're talking about layers of quality ham, proper gruyère cheese, béchamel sauce, all grilled between slices of pain de mie until the cheese bubbles and browns. It's served with a small salad dressed in vinaigrette, because the French understand that richness needs brightness. The crepes come both sweet and savory—thin, delicate, made to order. Customers keep coming back for the Nutella crepes and fresh banana crepes, but the savory options like the vegetarian crepe or ratatouille crepe make legitimate lunch choices. And then there are the macarons. Not macaroons (the coconut things)—macarons, those finicky French sandwich cookies that require such precise technique that pastry chefs lose sleep over them. One review called them simply "perhaps the best we've ever eaten." They come in rotating flavors—lavender, raspberry, chocolate, pistachio—each one with that characteristic smooth dome, delicate feet, and the exact right amount of chew. The coffee program uses a bold Italian roast that holds its own against all that butter and sugar. The espresso drinks are pulled correctly—none of this burnt-tasting, over-extracted nonsense. One early customer noted: "The Italian/Brazilian coffee roast was the smoothest I've had... I normally can't drink black brewed coffee without my lips puckering but their coffee didn't make this happen." A French Bakery Worth the Drive from Salt Lake City Here's the reality: if you're in Salt Lake City searching for an authentic French bakery, you've probably already tried the usual suspects downtown. And while SLC has some good bakeries, finding one run by a chef who actually trained in Lyon under Paul Bocuse? That's a different level entirely. Cedar City is about a 3.5-hour drive from Salt Lake City—definitely not a quick errand. But here's what makes The French Spot worth considering for your next Southern Utah adventure: Cedar City is already a destination. You've got the Utah Shakespeare Festival, Brian Head for skiing, Zion and Bryce Canyon within easy striking distance, and the growing arts scene downtown. As one Salt Lake City visitor put it after visiting during the Shakespeare Festival: "We hardly ever repeat a dinner spot when we are in town less than a week, but we had to return to the French Spot. We have been dining in Cedar City during Shakespeare Fest for years, tried everywhere, this is now our favorite." People are already making the drive. Some plan whole weekends around it. You stop at The French Spot for a proper French breakfast before hiking in Cedar Breaks National Monument. You grab pastries to go for the drive to Zion. You make reservations for their Saturday dinner service (yes, they do dinners—salmon, scallops, steak, all executed with the same French technique) and treat yourself to a meal that would cost three times as much in a big city. The outdoor patio seating on Main Street creates this perfect moment where you're drinking a café au lait, eating an apple tart with a buttery crust, watching small-town Utah go by, and somehow feeling like you're sitting at a sidewalk café in the French countryside. What to Order at The French Spot: The Insider's Guide If this is your first visit, here's your game plan based on what customers consistently rave about: Start with the almond croissant. This is non-negotiable. As one regular customer noted: "I've always known that the almond croissant was my love language." Order it, order a coffee, find a seat on the patio, and understand what you've been missing. For a full breakfast, get the scrambled eggs over a croissant. One customer specifically praised: "I love the raspberry crepes, almond croissant & the French toast made with a croissant, and fresh berries." The French toast is made with croissant bread—already a winner—topped with fresh strawberries or chocolate and whipped cream. If you're there for lunch, the croque monsieur remains the move. It comes with a salad, and the sandwich itself is enormous—many customers split one between two people. The gratin dauphinois (scalloped potatoes done the French way) also shows up repeatedly in positive reviews. Don't sleep on the savory items. One three-time DoorDash customer specifically called out: "The Sandwich tenderloin beef is a hidden gem and the Ratatouille is the garden pasta lovers dream." For dessert or to-go treats, grab macarons in whatever flavors they have that day. Customers specifically recommend the lavender macaron. The fruit tarts—especially when made with local Southern Utah apricots in season—get consistent praise. The chocolate mousse, lemon meringue tart, and chocolate eclairs all reflect classical French pastry technique. Timing matters. The French Spot is small, and the Shakespeare Festival brings crowds during summer months. They're open 8am-10pm daily, and locals suggest arriving on the earlier side to avoid waits and ensure they haven't sold out of the most popular pastries. One more insider tip: the staff "will give you a sample if you'd like to try something or if they'd like feedback on new items they're creating." Don't be shy about asking questions or requesting a taste—this is a family operation where they actually want you to love what you're eating. The Utah French Food Scene: Where The French Spot Fits In Utah isn't exactly known for its French food—we've built our culinary reputation on fry sauce, funeral potatoes, and really good Mexican food. But there's something special happening when a chef with Michael Attali's credentials chooses to plant roots in Cedar City instead of opening another high-end restaurant in New York or Dubai. The French Spot represents something rare in American food culture: European-level technique and training applied to a neighborhood café model. No pretension, no $40 entrees, no reservations required weeks in advance. Just a family making exceptional food and selling it at prices that feel almost too reasonable. As one reviewer noted: "The desserts and pastries might seem more expensive than the average bakery fare but once you taste it, you'll know that the quality and flavor makes it worthy of being served in any big city restaurant for 3-4 times as much." For Utahns searching for authentic French pastries—whether in Salt Lake City, Park City, Provo, or anywhere in the state—The French Spot in Cedar City provides the real deal. Not Americanized "French-inspired" baking, but actual French technique executed by someone who learned from the masters in Lyon. The café also sources locally when possible, using Southern Utah produce in their tarts and savory dishes. Their apricot tart is "made with apricots grown here in southern Utah on an almond paste base in a buttery crust." It's this blend of French technique with Utah ingredients that creates something genuinely special—and uniquely suited to its location. Planning Your Visit to The French Spot Address: 18 S Main Street, Cedar City, UT 84720 Location context: The French Spot sits on Main Street in downtown Cedar City, right next to Centro Pizzeria. The café itself is a small building with an outdoor patio that's perfect for people-watching during the warmer months. Cedar City is located in Southern Utah, about 3.5 hours south of Salt Lake City, 2.5 hours northeast of Las Vegas, and within an hour of several national parks and monuments. Hours: Open 8:00am-10:00pm Monday through Sunday Best times to visit: Morning (8-10am) for the freshest pastries and croissants, before they sell out. Weekday mornings tend to be less crowded than weekends, especially during Shakespeare Festival season (late June through October). If you're planning to order dinner items, call ahead to confirm they're serving that evening, as dinner service can vary seasonally. What to expect: This is a small, casual café with counter service. You order at the counter, grab your coffee and pastries, and find a seat either inside or on the outdoor patio. The staff is friendly and helpful—don't hesitate to ask questions about the menu or request samples. The owners often work there themselves and enjoy talking about the food and their French background. Parking: Street parking is available on Main Street and surrounding downtown blocks. During busy Shakespeare Festival weekends, you might need to walk a block or two. Taking pastries to go: Many customers buy extras to take home. The pastries travel well if you're heading to nearby Zion or Bryce Canyon for hiking. Just ask for a box. Phone: (435) 263-0586 Website: www.thefrenchspotcafe.com Instagram/Social: Check their website for current social media links and seasonal menu updates. Why The French Spot Matters to Utah's Food Story In a state known more for its outdoor recreation than its culinary sophistication, The French Spot represents what happens when world-class training meets small-town hospitality. One visitor captured it perfectly: "I love that you can get Michelin star flavors without the stuffiness and price tag that usually accompany such amazing food." Michael Attali didn't have to open a café in Cedar City. With his résumé, he could have stayed in Paris, Dubai, or New York, commanding premium prices in hotels and fine dining establishments. Instead, he and his family chose to create something more meaningful: a place where people can experience authentic French pastry and cooking without pretension, where the person making your croissant learned the technique from one of history's greatest chefs. This isn't fusion food. It's not French-inspired or French-adjacent. It's actual French food, made by someone who knows what butter should taste like at 55 degrees Fahrenheit and why the lamination on a croissant matters. And they're doing it on a sidewalk patio in Cedar City, surrounded by red rock desert instead of the banks of the Rhône. That's worth celebrating. And based on the customer reviews from Las Vegas, Salt Lake City, and everywhere in between, people are figuring it out. As one reviewer put it after visiting: "I could close my eyes and imagine that I was back in a little cafe in Paris. In the background I could hear the owners speaking rapidly in French with each other. It took me back to the days I spent in Paris...lazily sitting outside in the sun, enjoying the bustle of Paris streets and delicious pastries." If you're anywhere in Utah and you're serious about French pastry, make the drive. Order the almond croissant. Get a café au lait. Sit on the patio and watch Cedar City go by. And understand that sometimes the best French bakery in Utah isn't where you'd expect to find it—it's exactly where it needs to be. The French Spot is located at 18 S Main Street in Cedar City, Utah. For current hours, seasonal menu items, and special dinner offerings, visit their website or call (435) 263-0586.

The smell hits you first—hickory smoke and something sweeter, something that makes you slow down and look up from whatever you're doing. That's the thing about real Southern BBQ catering in Salt Lake City: it doesn't just feed people, it stops them in their tracks. And at Miss Essie's Southern BBQ in Murray, that moment of pause is exactly what Marcus Jones has been serving up since 2003, carrying forward a recipe his great-grandfather created on an Arkansas farm more than a century ago."Miss Essie's and Marcus was amazing!" one wedding customer raved. "From planning to delivery, they were top notch! And the food was delicious... Everyone raved about the food!" From Segregation-Era Arkansas to Murray's Most Beloved BBQHere's where the story really begins: on a farm in Arkansas during segregation, where Miss Essie's father ran not just land but a small grocery store that kept his family from working other plantations. Maintaining that family business wasn't just about pride—it was about survival, about independence in a time when Black families had precious little of either.Miss Essie grew up learning those recipes in her father's kitchen, watching him smoke meats low and slow, perfecting a BBQ sauce that balanced hickory smoke with just the right amount of sweetness. She eventually moved to Arizona after her husband passed young, raising seven children alone while cooking the kind of food that brought people together around the table.One of those children was Manuel Jones. And Manuel passed that 100-year-old family recipe to his son Marcus, a former University of Utah football player who'd eventually turn his grandmother's legacy into one of Utah's premier BBQ catering operations.In 2002, Marcus was working at The Skybox in downtown Salt Lake when he had what you might call an audacious moment. "I told the chef and owner that their barbecue wasn't very good, and that I could do it better," he recalls. Bold? Absolutely. But he backed it up. Marcus and his father Manuel started producing smoked meats and that secret family sauce for Skybox on weekends, and by 2003, they'd officially launched Miss Essie's Southern BBQ. In 2008, Marcus brought in his high school friend Deonn Henderson as a business partner, and together they've built Miss Essie's into a food manufacturing company that serves everyone from 50-person corporate lunches to 1,000-guest celebrations."Our whole model of business is based around loyalty, honesty, family and helping our community," Marcus says. "I want my family to be able to say we achieved something that not a lot of families achieve."The Food: Where Arkansas Authenticity Meets Corporate BBQ Catering ExcellenceWalk into any Miss Essie's catered event and you'll see why they've become the go-to choice for corporate BBQ catering in Salt Lake City and Murray. The buffet setup alone is something—beautifully arranged trays of fall-off-the-bone ribs glazed with that signature sauce, pulled pork so tender it dissolves on your tongue, and honey-glazed chicken thighs that customers literally dream about afterward.But here's what really gets people talking: the mac and cheese."Super delicious and well seasoned. The Mac and cheese was 10/10!" one customer wrote. Another called it simply "the best ever," with that creamy texture and rich flavor that only comes from someone who learned Southern cooking at their grandmother's elbow.The sides aren't afterthoughts here—they're main events. Southern-seasoned roasted garlic mashed potatoes. Green beans with onion and bacon that taste like Sunday dinner at someone's actual house. Sweet corn. Fluffy cornbread. And those BBQ beans, slow-cooked with just enough molasses sweetness to complement the smoke from the meats."We catered a corporate luncheon for 600 people, and Miss Essie's Southern BBQ was fantastic," one event planner shared. "We offered pulled pork and the vegetarians appreciated the jackfruit option that was yummy."Yeah, you read that right—jackfruit BBQ. Marcus has expanded beyond traditional Southern fare to include vegetarian options that even meat-eaters rave about. Smoked portabella mushroom lettuce wraps, jackfruit pulled "pork" sandwiches with that Apple Cider Vinegar BBQ sauce that's thick, loaded with spices, and has just enough vinegar punch to make everything sing. The BBQ sauces themselves deserve their own conversation. Miss Essie's makes four distinct flavors, each one designed to stand alone: Original BBQ Sauce: Mild-bodied with hickory smoke flavor, perfect for dipping or basting True Honey BBQ: Sweet with a blend of spices you can actually taste, plus that nice smoked finish Apple Cider Vinegar BBQ: Not your typical vinegar sauce—this one's thick and spice-forward with just the right acidic kick Honey Mustard BBQ: The newest addition, bringing tang and sweetness together You can find these sauces in nearly 400 retail locations now, including Harmons, Whole Foods, Smith's, and even Kroger. But the real magic happens when Marcus and his team cater your event, bringing that full authentic Southern BBQ experience right to your office park or wedding venue.Why Miss Essie's Stands Out in Utah's BBQ SceneLook, Utah has plenty of BBQ options. R&R dominates with nine locations. Pat's has its loyalists. Charlotte-Rose's brings Carolina-style to the table. But what makes Miss Essie's different—what makes them the choice for corporate BBQ catering in Murray and throughout the Salt Lake Valley—is that combination of authentic Arkansas tradition with the kind of professionalism that puts event planners at ease."As a Black-owned company that does Southern cuisine, we stand out because I've worked with chefs and used my background to refine our menu and make it look as good as it tastes," Marcus explains. "Everybody can cook pulled pork, but it's what you do with it that matters. It tastes like your grandmother's, but has a crafted restaurant flare."That attention to both roots and refinement shows up in everything Miss Essie's does. Customers consistently mention how Marcus and his team stay in communication, calling the day before events to confirm details, arriving on time, setting up beautiful buffet displays that look like they belong at high-end catering operations."Awesome awesome food!!! We did full service for a work party, it was excellent service, everything was super smooth. Big hit with the office. 10/10 would order again!" one corporate client wrote.Miss Essie's specializes in groups from 50 to 1,000 people—that's a range most caterers can't handle. And they're not just dropping off food in aluminum pans. They'll work with you to develop customized menus based on your taste and budget. They can provide decorations, floral arrangements, even rental equipment. They offer free tastings so you know exactly what you're getting.The business itself is a food manufacturing and distribution company, which means they've got the infrastructure to handle large-scale events without breaking a sweat. Those smoked meats? They're pre-cooked using slow-smoking techniques that lock in flavor and tenderness, then finished to order for your event.Building Community Through Food in Murray and BeyondMarcus learned something from watching his great-great-grandfather run that farm store and from seeing how Miss Essie fed her community: food isn't just about feeding bellies. It's about connection."The community took care of her and she took care of them," Marcus says about his grandmother. "That relationship is what the business Miss Essie's is: We are not just a family to be consumers and to take. We want to build something that builds long-lasting relationships."During the pandemic, when Miss Essie's was on track for their highest-grossing month ever, everything stopped. Catering orders canceled. Weddings postponed. Corporate events shut down. But instead of closing up shop, Marcus and Deon pivoted—offering curbside pickup, feeding essential workers, finding ways to stay connected to the community that had supported them.When Marcus shared his struggles accessing PPP loans in a Deseret News article, Zions Bancorporation Chairman Harris Simmons personally called him to help. That's the kind of support that comes when you've spent nearly two decades building trust and relationships through consistently excellent food and service."This is ours, our piece of the American pie," Marcus says. And he means it—Miss Essie's represents something larger than just a catering business. It's a Black-owned business succeeding in Utah through quality, consistency, and that ineffable thing that happens when someone cooks food that actually tastes like love. Planning Your Miss Essie's BBQ ExperienceLocation & Contact 6064 S 300 W, Suite 11 Murray, UT 84107 Phone: (801) 262-3616 Website: missessiesbbq.comHours Monday–Friday: 9:00 AM – 5:00 PM Saturday–Sunday: ClosedWhat to Order For catering: The pulled pork is the move—slow-smoked until it's falling apart tender. Pair it with that 10/10 mac and cheese that everyone raves about, add some BBQ beans and cornbread, and you've got a meal that'll have your guests talking for weeks.For at-home cooking: Grab the four-pack of BBQ sauces at Harmons, Whole Foods, or Smith's. The Original is your everyday workhorse, but that Apple Cider Vinegar sauce is the one that'll surprise you.Insider Tips Miss Essie's requires orders to be scheduled at least 7 days in advance (rush orders within that window get a 25% fee) They offer free tastings—take advantage of this if you're planning a large event Corporate clients love their breakfast and lunch catering packages They can accommodate dietary restrictions, including vegetarian and vegan options Available for events throughout the Salt Lake Valley, Murray, South Salt Lake, and beyond Instagram: @missessiesbbq (check for seasonal specials and catering showcases)Why This Matters to Utah's Food SceneThere's something powerful about food that carries history. When you eat at Miss Essie's—whether it's catered to your corporate event or you're picking up their sauce at the grocery store—you're tasting recipes that survived segregation, that moved across state lines, that fed generations of a family that understood food as more than sustenance.Marcus didn't just bring Arkansas BBQ to Utah. He brought his great-great-grandfather's independence, Miss Essie's resilience, and his own vision of what Southern hospitality can look like in the Mountain West. Every tray of fall-off-the-bone ribs, every batch of that legendary mac and cheese, every bottle of sauce made from that 100-year-old recipe is proof that tradition doesn't have to be static—it can evolve, adapt, and thrive while still honoring where it came from."Delicious food. Best BBQ in Utah," one customer simply stated.In a state where BBQ can sometimes mean Texas brisket or Carolina pulled pork, Miss Essie's brings Arkansas tradition—that perfect balance of hickory smoke and sweetness, that low-and-slow approach that can't be rushed, that understanding that good food is ultimately about bringing people together.Whether you're planning a corporate luncheon for 200, a wedding for 400, or just want to grab some authentic Southern BBQ sauce for your weekend grilling, Miss Essie's Southern BBQ in Murray delivers. They're bringing the South to your mouth, one event at a time, with a century of family tradition backing up every bite.Ready to experience authentic Arkansas BBQ in Salt Lake City? Contact Miss Essie's at (801) 262-3616 or visit missessiesbbq.com to book your catering event or find their sauces at your local grocery store. Trust me—your taste buds will thank you.

The scent hits you first — that unmistakable perfume of lemongrass and coconut milk simmering together, galangal root releasing its earthy citrus notes into a pot of Tom Ka Gai. It's 11:15 on a Tuesday morning at Bangkok Grill in Orem, and the lunch rush is already building. A group of construction workers in dusty boots slides into one of those distinctive low cushion seats along the wall. A young couple studying what looks like grad school textbooks barely looks up from their laptops when their server sets down steaming bowls of soup. And in the kitchen, Chef Chay — the heart and soul of this operation for nearly twenty years — is doing what he's done almost every day since 2005: making the best Thai food in Utah County.One first-timer put it simply: "Hands down best Thai restaurant in Utah!" And you know what? After two decades of serving this community, that's not hyperbole. It's just fact. The Story Behind Utah County's Thai Food Legacy: Chef Chay's Two-Decade JourneyHere's the thing about Bangkok Grill that most people don't know: this isn't some corporate Thai chain or a side project. Chef Chay, who was the longtime chef before becoming owner, has been perfecting these recipes since the Bush administration. Established in 2005, Bangkok Grill has outlasted food trends, survived economic downturns, and even relocated to its current spot at 934 N State Street in Orem — same owner, same dedication to authentic Thai cuisine.The restaurant reopened at its current location in February 2017 after closing briefly, proving that Utah County simply couldn't go without their fix of Chay's cooking. As one regular describes it: "Bangkok Grill is what I love about Utah; first generation Americans trying to offer their authentic cuisine. Well, in this case it closed for a year and moved but the son reopened." That family commitment — that's what makes this place different.Chay and his family aren't just running a restaurant. They're preserving culinary traditions, adapting authentic Thai recipes for Utah palates without dumbing them down, and creating a space where you can customize your spice level from one star (a gentle kick) all the way to five stars (extreme heat that'll make you question your life choices, in the best way). This is home-style Thai cooking done right, where the recipes have been refined over thousands of services, where the cook knows exactly how long to fry that Moo Tod pork to get the crackling just right.The Bangkok Grill Experience: Where Authentic Thai Curries Meet Utah County HospitalityWalking into Bangkok Grill Orem feels like stepping into a different world — and I mean that literally. The seating is an unusual configuration of cushions and benches that gives you the feeling you're somehow not in Orem anymore. Those low cushioned seats on the right side of the dining room? They're not just Instagram-worthy; they create this communal vibe where you're eating closer to the ground, more relaxed, more connected to the food experience.But let's talk about what really matters: the food.The Tom Ka Gai soup is legendary here. First-time diners rave: "We ordered the Tom Ka Gai soup which was out of this world. Honestly it was so good!!" This isn't your watered-down coconut soup. This is the real deal — chicken, mushrooms, baby carrots, onions, and tomatoes swimming in a galangal-infused coconut broth that's both creamy and bright, garnished with fresh cilantro. One regular claims it's "some of the best in the valley," and after you've tried it, you'll understand why people order a second bowl.The Yellow Pumpkin Curry is their secret weapon. Most Thai restaurants in Utah County stick to the standard green, red, and massaman curries. Bangkok Grill does those brilliantly, sure, but their yellow pumpkin curry with kabocha squash is what sets them apart. One reviewer called it their "personal favorite," saying "the chunks of pumpkin really took this curry to the next level." The sweetness of the kabocha pumpkin plays perfectly against the yellow curry's turmeric-forward spice, creating this comforting, almost fall-in-New-England vibe that somehow works in the middle of Utah County.Multiple reviewers specifically mention that "the yellow pumpkin curry" and "Panang curry" are "outstanding" with "flavors that are bright and just pop!"The Moo Tod Kra-Tiem might be the most underrated dish on the menu. This is battered and deep-fried pork smothered in savory garlic sauce, served over a bed of lettuce and shredded carrots. As one enthusiast describes: "My husband loves the MooTodd for it is crispy on the outside with sauce over top." The technique here is everything — you need that perfect contrast between the shattering crust and the tender pork inside, and Bangkok Grill nails it every time.The Pineapple Fried Rice surprises skeptics. Even doubters admit: "My niece who lived in Thailand loves the Waterfall beef and pineapple fried rice... didn't think I would like it but did." Jasmine rice stir-fried with curry powder, eggs, onions, cashews, and fresh pineapple chunks, garnished with cilantro — it's sweet, savory, nutty, and somehow exactly what you want when you're craving something different.And here's what separates Bangkok Grill from other Thai restaurants in Orem: the portions are generous enough that you'll "have enough to take food home to make a fairly good-sized lunch the next day," and most dishes are priced under $10, making this some of the most affordable authentic Thai food you'll find anywhere. Bangkok Grill's Place in Utah County's Growing Food SceneBangkok Grill isn't just serving food; they're anchoring Orem's evolving culinary landscape. With locations in both Orem and Springville, they're bringing authentic Thai cuisine to communities that might otherwise never experience real galangal, fish sauce, or holy basil prepared traditionally.The restaurant runs lunch specials Monday through Friday from 11 AM to 3:30 PM that include your choice of jasmine or brown rice, an entree, and a soup — basically everything you need to fuel through an afternoon at Utah Valley University or a construction site off State Street. One satisfied customer notes: "I got the lunch special and it was worth every penny! The lunch option is a great way to try a variety of different dishes!"But what really cements Bangkok Grill's reputation is the service. Customers consistently praise the staff as "amazing, fast friendly, great at anticipating your needs." Even when the restaurant is packed, servers work "hard with a smile on their face" and help guide first-timers through the menu. This is the kind of place where servers bring you extra peppers at the table if you want to kick up the heat, where they check on you without hovering, where they treat regulars like family and newcomers like future regulars.The family-owned nature of Bangkok Grill matters in Utah County's dining culture. This isn't a corporate franchise with standardized recipes shipped from a test kitchen in Phoenix. Chay and his family are cooking here, serving here, building relationships with customers who've been coming since 2005. As one reviewer beautifully summarizes: "This is a 5 star family restaurant... good solid home style Thai food."Planning Your Visit to Bangkok Grill OremAddress: 934 N State St, Orem, UT 84057 (also a Springville location available)Hours: Monday-Friday: 11:00 AM - 9:00 PM Saturday: 2:00 PM - 9:00 PM Sunday: Closed Lunch Special Hours: Monday-Friday, 11:00 AM - 3:30 PMWhat to Order: First-timers: Start with the Chicken Satay appetizer (marinated in coconut milk and Thai herbs, served with peanut sauce), then get the Tom Ka Gai soup and Yellow Pumpkin Curry Spice lovers: Try the Pad Gaprow (minced meat with bell peppers, onions, holy basil, and chili paste, topped with a sunny-side-up egg) at 4-5 star heat level The cautious: Stick with 1-2 star spice levels and order the Massaman Curry (peanut-based with potatoes, onions, carrots, and cashews) Adventurous eaters: Go for the Nam Tok (Beef Waterfall) salad or the Moo Tod Kra-Tiem Pro Tips: Parking is easy — a genuine rarity for popular Orem restaurants The cushion seating fills up fast during lunch rush; arrive before 11:30 AM or after 1:00 PM Vegetarian and vegan options available throughout the menu They take credit cards, Apple Pay, and Google Pay Delivery and takeout available through DoorDash and direct ordering Phone: (801) 434-8424Website: bangkokgrillorem.com Why Bangkok Grill Matters to Utah's Food StoryIn a state where food culture often gets reduced to funeral potatoes and fry sauce (both delicious, no shade), places like Bangkok Grill expand what it means to eat well in Utah. They prove that authentic international cuisine can thrive here, that Utah County diners are sophisticated enough to appreciate real Thai flavors, that you don't need to live in a coastal city to experience world-class cooking.Chef Chay's twenty-year commitment to Bangkok Grill represents something bigger than just one restaurant's success. It's about immigrant families enriching American food culture. It's about preservation of culinary traditions. It's about showing up every single day to make Tom Ka Gai soup and yellow pumpkin curry for people who've come to depend on it.As one devoted customer puts it: "I think it is the best Thai food in Utah Valley."Come see if you agree. Order the lunch special, sit on those cushions, ask for 3-star spice, and taste what two decades of dedication tastes like. Just be warned: once you've had Chef Chay's Tom Ka Gai, every other coconut soup will feel like a pale imitation.Bangkok Grill isn't just the best Thai food in Utah County. It's proof that great restaurants are built on decades of showing up, cooking with integrity, and treating every customer like they matter. And in Orem, Utah — where authentic international cuisine was once hard to find — that's something worth celebrating.Find Bangkok Grill on Instagram and Facebook to stay updated on specials and seasonal menu additions.

Walk into Round Bites on a Tuesday afternoon and you'll catch the exact moment when Valéria Barbour pulls a fresh batch of esfihas from the oven—golden rounds of dough with their edges crisped just right, the beef and cheese fillings still bubbling. The smell hits you first, this mix of baked bread and spiced meat that makes your stomach do a little flip. "Some of the best Brazilian my wife and I have found in Utah! Everything is cooked traditionally and perfect, and the atmosphere is warm and happy," one customer wrote after their visit. And they're not wrong. At 1409 N State Street in Orem, tucked into a corner space that used to be Sweet Avocado, Valéria has created something Utah County didn't know it was missing: the only restaurant in the region dedicated to the art of the esfiha, those Brazilian mini pizzas that have become street food legends across São Paulo. From Sweet Avocado to Esfiha Obsession: The Evolution of Brazilian Food in OremValéria Barbour opened her first restaurant in Orem back in 2021—Sweet Avocado—offering a wide variety of Brazilian dishes to introduce American diners to the flavors of her homeland. She served everything from coxinhas to pastéis, acai bowls to tapioca crepes, those gluten-free Brazilian pancakes that became a surprise hit with the Utah Valley University crowd down the street. But over time, Valéria noticed something. Customers kept coming back for one thing specifically: the esfihas.As she watched her customers' excitement for these unique rounds of dough—filled with beef, chicken, bacon, cheese, and even sweet flavors like dulce de leche—Valéria realized it was time for a new direction. So in 2024, she made a bold move. She hired a marketing team, reimagined the entire concept, and Round Bites was born. The name itself tells you everything: round like the esfihas themselves, bites because they're meant to be shared, grabbed, savored in a few perfect mouthfuls.What makes this shift so fascinating is that esfihas aren't originally Brazilian at all. They're Lebanese, brought to Brazil by Middle Eastern immigrants in the late 1800s and early 1900s, particularly to São Paulo where Valéria's culinary roots run deep. Over generations, Brazilians adapted the traditional sfiha—usually made with lamb and pine nuts—into something uniquely their own. They made the dough a little softer, the fillings more varied, and turned them into the ultimate street food. Today in Brazil, esfiha chains are everywhere. Habib's, the country's largest esfiha chain, is the second-biggest fast food operation in all of Brazil. That's how beloved these things are.And now, in a strip mall on State Street in Orem, Valéria is bringing that same tradition to Utah.The Round Bites Experience: Authentic Esfiha Orem Utah Can't Get Enough OfHere's what you need to understand about eating at Round Bites: these aren't frozen, reheated, or sitting-under-a-heat-lamp kind of foods. "They have THE BEST esfiha in Utah! We were delighted!" one regular customer declared, and another customer from Brazil confirmed: "I am from Brazil and their esfihas that look like mini pizzas are the best I ever tried in America. They remind me from home."When you walk into Round Bites—which is open Monday through Saturday from 11:30 am to 8 pm—you're watching Valéria and her team prepare these esfihas fresh throughout the day. The dough is made from scratch, rolled into perfect rounds, then filled and baked on the spot. Each esfiha is about four inches across, somewhere between a large cookie and a personal pizza in size, with a golden crust that's crispy on the edges but soft enough to fold.The classic beef esfiha is where most people start, and for good reason. Ground beef cooked with onions, tomatoes, and just the right blend of spices—cumin, a touch of cinnamon, fresh parsley—creates this savory filling that's both familiar and completely different from anything else in Utah County. The cheese esfiha is another crowd favorite, loaded with melted Brazilian cheese that gets stretchy and golden in the oven.But here's where Round Bites gets really interesting: the sweet esfihas. "Tried one of each Esfihas (classic, special and sweet). Loved every single one!" wrote one customer. The dulce de leche version is basically dessert in esfiha form—that thick, caramelized milk spread that's a Brazilian staple, wrapped in the same soft dough and baked until it's gooey and perfect. There's also a chocolate esfiha, and a guava one that locals are starting to request specifically.Beyond esfihas, Round Bites serves other Brazilian street food staples. The coxinhas—those teardrop-shaped chicken croquettes—get consistent praise: "The coxinhas and the passion fruit mousse are amazing!" Coxinhas are one of Brazil's most popular snacks: shredded chicken mixed with cream cheese (often the Brazilian Catupiry cheese if you can find it), wrapped in dough, breaded, and fried until golden. They're comfort food in its purest form.The pastéis are here too—those crispy, half-moon pastries filled with either meat or cheese, fried until they shatter when you bite into them. And don't sleep on the drinks. The pineapple mint juice gets specific mentions in reviews, and there's Guaraná, that distinctly Brazilian soda that tastes like a cross between apple and berry with a caffeine kick that's gentler than coffee."We got the 12 count special and everything we had was fantastic! Can't wait to come back and try more of the menu!" That's the experience people are having—ordering a variety pack, trying different flavors, and realizing that yes, Brazilian mini pizzas deserve to be a regular part of your rotation. Why Orem Needed This: Brazilian Food Culture Meets Utah ValleyThere's something poetic about Round Bites landing on State Street in Orem. Utah Valley University is less than a mile south, which means there's a constant flow of students looking for quick, affordable meals that aren't burgers or pizza. (Well, technically esfihas ARE pizza, but you know what I mean.) The area has a growing Brazilian community, and for them, Round Bites is a taste of home. "The 'Brazilian esfirra' is amazing. There are many options and I loved the pepperoni and cheese. The environment was chose with great quality and beautiful," one reviewer noted.But what Valéria has done so well is make this food accessible to everyone. You don't need to know what an esfiha is to enjoy one. The "Brazilian mini pizza" description works perfectly—it gives people a reference point while staying true to what these actually are. And because Round Bites offers both savory and sweet options, from traditional meat fillings to dessert versions, there's an entry point for anyone.The fast-casual model works beautifully here. This isn't a sit-down, order-a-full-meal kind of place. You come in, you order a few esfihas (or a dozen if you're feeding a crew), maybe grab a coxinha and a Guaraná, and you're in and out. Perfect for a quick lunch between classes at UVU. Perfect for grabbing dinner on your way home. Perfect for catering an office party or a family gathering.Round Bites also offers catering services, which makes sense—esfihas are ideal party food. They're handheld, they're not messy, and you can order a variety so everyone tries different flavors. Call (801) 691-0451 for catering inquiries, and Valéria's team will work with you to create the right mix for your event.The Bigger Picture: What Round Bites Means for Utah's Food SceneHere's what strikes me about Valéria's journey: she could have kept running Sweet Avocado, serving a broad menu of Brazilian dishes, trying to be everything to everyone. Instead, she made the gutsy decision to narrow her focus, to become the esfiha specialist. "Round Bites represents more than just a name change. It's a journey of dedication, reinvention, and overcoming challenges. With unwavering determination, Valéria turned her passion for cooking into an accessible and irresistible culinary experience."That kind of focus is rare in the restaurant world, especially for immigrant-owned businesses that often feel pressure to appeal to the broadest possible audience. But Valéria bet that Utah County was ready for something specific, something authentic, something they couldn't get anywhere else. And she was right.Right now, Round Bites is the only dedicated esfiha restaurant in all of Utah County. That's not an exaggeration—there's no other place doing this at this level. Sure, you can find Brazilian churrasco at places like Tucanos, and there are other Brazilian restaurants scattered around the state. But for esfihas specifically? For that street food tradition that millions of Brazilians grow up eating? Round Bites is it.This matters because food tells immigrant stories. Every esfiha that comes out of Valéria's oven carries with it the history of Lebanese immigrants arriving in São Paulo over a century ago, the evolution of that recipe in Brazilian hands, and now its newest chapter here in Utah. When customers write reviews saying the food reminds them of home, or when Americans try their first esfiha and immediately order three more, that's cultural exchange happening in real time, one golden round of dough at a time.Planning Your Visit to Round BitesLocation: 1409 N State Street, Orem, UT 84057 (About a 5-minute drive south of Orem Center Street, easily accessible from I-15)Hours: Monday – Saturday: 11:30 AM – 8:00 PM Sunday: ClosedWhat to Order: First-timers: Get the 12-count special to try a variety of flavors—mix savory and sweet Beef esfiha: The classic, and for good reason Cheese esfiha: Melty, golden, perfect Dulce de leche esfiha: A dessert that'll change your life Coxinha: At least one—these chicken croquettes are legendary Pineapple mint juice: Refreshing and unique Guaraná: The taste of Brazil in a can Good to Know: They offer dine-in, takeout, and delivery through DoorDash and other platforms Online ordering available at orderroundbites.com Catering available for events (call 801-691-0451) Parking available in the shopping center lot Order online for pickup if you're in a rush Instagram: @roundbitesofficial Phone: (385) 392-4428 The Bottom LineIn a state known for its burger joints and taco shops, Valéria Barbour is doing something completely different at Round Bites. She's bringing the authentic flavors of Brazilian street food to Orem, Utah, one handcrafted esfiha at a time. And she's doing it so well that customers—both Brazilian and American—are becoming regulars, spreading the word, and making these Brazilian mini pizzas a new Utah County tradition."Everything is cooked traditionally and perfect, and the atmosphere is warm and happy! What more could you ask?" That customer nailed it. Round Bites isn't trying to be fancy or trendy. It's just Valéria, making the food she loves, with fresh ingredients and genuine care, in a warm space where everyone's welcome.If you haven't tried esfiha in Orem Utah yet, your week has a gap in it you didn't know existed. Go to Round Bites. Order the sampler. Thank me later.Because sometimes the best food stories aren't about Michelin stars or James Beard awards. Sometimes they're about a Brazilian immigrant who decided to focus on one thing and do it brilliantly. Sometimes they're about golden rounds of dough, fresh from the oven, that taste like home to some people and like discovery to others.And sometimes, if you're lucky, those stories happen right in your own neighborhood, on State Street in Orem, six days a week, from 11:30 to 8.

There's this moment when you walk into Bombay Palace on 900 East in Murray, and the warm aroma of roasted spices hits you—cardamom, cumin, something earthy and sharp you can't quite place. It's a smell that stops conversations mid-sentence, the kind that makes you realize you're hungrier than you thought. The strip mall location doesn't prepare you for what's inside: cloth napkins, comfortable booths, and a kitchen where chef Sonu Mahindra is probably checking on lamb that's been marinating since morning.When this Indian restaurant in Murray Utah opened in August 2023, chef Sonu Mahindra knew exactly what dish he wanted people to remember: Chettinad lamb, a sharp, earthy southern Indian classic made with onion and pepper sauce that isn't on many Salt Lake restaurant menus. "The Lamb Vindaloo was some of the best I have had," one customer wrote after lunch, while another raved, "It's the best butter chicken I've ever had and the lamb dish was delightful as well."This isn't just another Indian restaurant serving the usual suspects. Bombay Palace brings something different to Murray's growing food scene—a commitment to authentic flavors from both northern and southern India, cooked in a traditional clay tandoor oven, with the kind of hospitality that makes you feel like a regular on your first visit. From India to Murray: How Bombay Palace Became Utah's Newest Tandoori DestinationThe philosophy at Bombay Palace is simple but powerful: create authentic Indian dishes using traditional recipes passed down through generations, from aromatic curries to sizzling tandoori delights. What sets this place apart from other Indian restaurants in Salt Lake County isn't just the food—it's the intentionality behind every dish.Chef Sonu Mahindra didn't choose Murray randomly. The 900 East corridor needed a restaurant that could deliver both the familiar comfort of butter chicken and the adventurous complexity of southern Indian specialties. One customer who grew up in India said walking into Bombay Palace felt "close to home the moment I walked in because of the eclectic Indian decor, warm and welcoming hospitality of the staff, and of course the aroma of Indian spices."The kitchen operates like a well-choreographed dance. Traditional Indian meals include butter chicken, lamb curry, biryani, and freshly baked naan, with vegetarian and vegan options available. But it's the clay tandoor oven—the massive, coal-fired beast in the kitchen—that really tells the story of what Bombay Palace is trying to accomplish. Tandoor cooking isn't just a technique; it's an art form that requires timing, temperature control, and years of experience to master.The Chettinad Lamb That Makes the Drive to Murray Worth ItLet's talk about the elephant—or rather, the lamb—in the room. The Chettinad lamb stands out among sweeter masalas and kormas with its full-on savory profile, and the medium heat reaches capsicum thresholds without exceeding them. This isn't the lamb curry you're used to ordering at other spots. Chettinad cuisine comes from Tamil Nadu in southern India, and it's known for being bold, peppery, and unapologetic.When you order it at Bombay Palace, the lamb arrives in a dark, aromatic sauce that looks almost black—onions and peppers cooked down until they surrender all their sweetness and turn into something more primal. The lamb itself? Tender enough to fall apart with your fork, but with enough texture to remind you this was once a living thing that grazed and moved. It's the kind of dish that makes you understand why food writers use words like "earthy" and "complex."But here's what customers actually say: "The lamb was great too it was perfectly cooked, and had great flavor. Honestly Bombay Palace has some of the best curry around. Everything is always fresh and they have great prices." Another diner mentioned the Lamb Rogan Josh, cooked in bright red sauce with perfectly textured meat that imbibed spices really well to provide flavorful taste.The shrimp dishes hold their own too. The shrimp coconut korma brings smooth, buttery notes to coconut and spices, with shrimp that actually hold up rather than being overwhelmed by the gravy. And then there's the butter chicken—Murray's new gold standard for the dish. One customer couldn't contain their enthusiasm: "I can't say enough good things about this Indian restaurant! The food, the service, the atmosphere...all of it is stellar. It's the best butter chicken I've ever had." What Makes Bombay Palace's Tandoori Cooking DifferentThe tandoor oven at this Indian restaurant in Murray Utah isn't just for show. The restaurant takes pride in serving tandoor recipes that bring authentic taste of traditional Indian cooking, with dishes like Tandoori Chicken and Paneer Tikka marinated in aromatic spices and cooked to perfection in their clay tandoor oven.Here's what most people don't understand about tandoor cooking: the oven reaches temperatures around 900°F, which means chicken or paneer that goes in comes out with a charred exterior and a smoky flavor that you literally cannot replicate in a regular oven. The marinade—usually yogurt-based with ginger, garlic, and spice blends—creates a crust when it hits those extreme temperatures.Customers consistently mention the Shrimp Tandoori and Chicken Tikka as standouts, with one group noting that all their dishes were "pleasantly tasty and generous." The naan comes from the same tandoor, slapped against the interior walls where it bubbles and chars in about 90 seconds. Regular customers rave that "the Naan is also the best, the peshwari naan and the garlic are our favorites."And for vegetarians? The Paneer Tikka gets the same tandoori treatment—cubes of Indian cottage cheese that emerge from the oven with those signature char marks, still soft inside but with a smoky exterior that makes the whole dish work.The Hidden Menu Gems That Regulars OrderBeyond the Chettinad lamb and butter chicken, there are dishes at Bombay Palace that deserve more attention. The Punjabi Dal, a spicy lentil curry, delivers amazing and authentic North Indian/Punjabi flavors. Lentils might sound boring, but when they're cooked with the right tempering of cumin seeds, garlic, and dried chilies, they become something you want to eat with every meal.The biryani is another sleeper hit. One couple ordered the hot Lamb Biryani and reported it "tasted divine all while sucker punching my tastebuds with a bevy of flavors," noting that despite being hot, it was delicious. Biryani is one of those dishes where you can immediately tell if a restaurant knows what they're doing—the rice should be fragrant and separate, the meat tender, and the whole thing layered with flavors that reveal themselves bite after bite.Then there are the samosas. Multiple reviewers specifically recommend the samosas, with one saying, "We also got veggie samosas. They are a dream and one of our personal favorites." They're served with chutneys, but honestly, some regulars just dip them in the butter chicken sauce because why not?And don't sleep on the desserts. The pistachio ice cream earned the title of "hands down the best ice cream I've ever had" from one customer, with "plenty of pistachios and is absolutely heavenly." The restaurant also serves kheer, the Indian rice pudding that owner Lucky Singh sometimes brings to tables as a surprise ending to meals—it has the perfect blend of softly cooked rice, sweet but not too sweet milk, hint of cardamom, and nuts.Murray's Indian Restaurant Scene Gets a Game-ChangerBefore Bombay Palace opened on 900 East in August 2023, Murray residents often had to drive to other parts of Salt Lake County for quality Indian food. One local reviewer summed it up: "Bombay Palace is a much needed Indian Restaurant in Murray area. Now we don't have to travel too far to have flavorful Indian meal."The restaurant fills a specific niche in Utah's food landscape. Service is consistently highlighted as exceptional, with knowledgeable and attentive staff ready to assist with menu selections and provide recommendations, ensuring a personalized dining experience. This isn't the kind of place where servers disappear after taking your order. They check in, they refill water without being asked, and they actually know the difference between vindaloo and korma.One customer specifically thanked Lucky for "taking such great care of us," adding that the genuine kindness from the moment they walked in was "uncommon these days." That kind of service—where the staff and owner actually care about your experience—makes Bombay Palace more than just another restaurant. It's becoming a gathering place for the Murray community.The restaurant also handles dietary restrictions better than most. Diners love the vegetarian options and appreciate seeing extensive vegan and gluten-free choices, with one reviewer noting "there is something for everyone here." In Utah's increasingly diverse food scene, that matters. Planning Your Visit to Bombay PalaceBombay Palace sits at 5468 S 900 East in Murray, tucked into a strip mall that you might drive past without noticing. As one reviewer noted, "It's tucked back in a strip mall off of 900 East in Murray, so you need to be looking for it." Parking is in the back—look for the gates.Hours: Lunch: Monday-Friday, 11:00 AM - 2:00 PM Dinner: Monday-Saturday, 4:00 PM - 9:30 PM Closed Sundays What to Order: If it's your first visit, start with the vegetable samosas. Then go for the Chettinad lamb if you're feeling adventurous, or stick with the butter chicken if you want something familiar but exceptional. Get garlic naan—always get garlic naan. And if you're with a group, order the Lamb Vindaloo or the Lamb Biryani to share.One Indian food enthusiast who had been to India said, "I love Chicken Biryani the most! Bombay palace is the best with the original taste of Indian food and i can say this is the only place i usually visit."The restaurant handles takeout through UberEats and DoorDash, though dining in gives you the full experience—the music, the aromas, the theater of watching naan being made. Bombay Palace also offers catering services perfect for birthdays, anniversaries, corporate events, and family gatherings, with freshly prepared food tailored to your event's needs.Call ahead at (801) 890-0112 if you're coming with a large group, or follow them on Instagram @bombaypalaceut to see what's coming out of the kitchen.The Bottom LineBombay Palace isn't trying to reinvent Indian food—they're doing something arguably harder: cooking traditional dishes with enough skill and authenticity that they transport you somewhere else entirely. The restaurant stands as a beacon of authentic Indian cuisine, captivating diners with rich flavors and vibrant atmosphere.In a restaurant landscape where "fusion" and "creative interpretation" often mean "we don't know how to make the real thing," Bombay Palace doubles down on tradition. Chef Sonu Mahindra's Chettinad lamb isn't on every menu for a reason—it's hard to do right. The tandoori dishes require equipment and expertise most places don't bother with. The butter chicken achieves that perfect balance of rich without being heavy, spiced without being overwhelming.This Indian restaurant in Murray Utah proves that authenticity and accessibility aren't mutually exclusive. Whether you grew up eating Indian food or you're trying it for the first time, whether you're vegan or you want lamb that falls off the bone, Bombay Palace has something that will make you understand why people drive across the valley for good Indian food.And in Murray's evolving food scene—where strip malls are increasingly home to some of the most interesting restaurants in Utah—Bombay Palace is exactly the kind of place that makes the whole "don't judge a book by its cover" saying ring true. Sometimes the best food in town is hiding behind a parking lot, waiting for you to notice.Bombay Palace 5468 S 900 East, Murray, UT 84107 (801) 890-0112 bombaypalace2.net Instagram: @bombaypalaceut

Walk into Kenny J's BBQ at The District in South Jordan on a Monday evening, and something hits you before you even see the counter—that unmistakable perfume of wood smoke, sweet and thick, clinging to everything it touches. It's the smell that makes Texans homesick and converts everyone else into believers. The air is lacquered with lustrous smoke, sweetly tinging everything it touches, writes Gastronomic SLC's Stuart Melling, and he's right. This isn't the faint whiff you get from some Utah BBQ joints. This is the real deal. Behind the counter, slicing brisket with the precision of a surgeon, is Kenny Jackson—former corporate executive turned pit master. Seven years ago, he made a choice that probably seemed crazy to his colleagues: he ditched the desk job, bought a smoker, and fell down what he calls "the smoky rabbit hole." Now, he's running what's quickly becoming one of the most talked-about Texas BBQ restaurants in the Salt Lake Valley, and people are driving from all over to taste what he's smoking. From Corporate Boardrooms to BBQ Pits: Kenny Jackson's Journey Kenny Jackson's story isn't the typical pit master origin tale. Kenny said "What am I doing?" and ditched his corporate big wig job to start "Kenny J's BBQ", his wife and fam right beside him the whole way. Only seven years ago, the Jacksons bought their first smoker and started cooking for friends and neighbors. The word spread fast. He started catering out of his home and got so busy doing it that he needed to expand, so he decided to open a restaurant, according to one early customer. But Kenny didn't just jump in blind. He went all-in. The Jacksons bought their first 250 gallon smoker from LV Smokers to ramp up their smoking game, learning the craft through countless overnight cooks and weekend competitions. And when it came time to open his South Jordan location, he made an investment that shows serious commitment: an M&M BBQ Company rotisserie smoker from Tool, Texas—the first one in Utah. These aren't your backyard smokers. An M&M offset smoker costs between $10,000 and $20,000 dollars. A rotisserie can be twice as much. Kenny chose the rotisserie because it's what the best BBQ joints in Texas are switching to. Utah's newest BBQ joint is rolling post oak on the very first MM BBQ Company rotisserie smoker in the state, making Kenny J's not just another BBQ spot, but a restaurant using equipment that puts it in the same category as some of Dallas and Austin's most respected names. And Kenny doesn't cut corners on the wood either. He routinely drives to Texas to source authentic post oak—the same hardwood that legends like Franklin Barbecue swear by. In a state where most BBQ joints use whatever's available, this attention to detail matters. The Texas BBQ Experience: What Makes Kenny J's Different in South Jordan Here's what sets Kenny J's apart from every other BBQ restaurant in the Salt Lake City area: grass-fed Utah beef cooked with house-rendered beef tallow. Let that sink in for a second. We use only the highest quality meats—partnering with local Utah farms and ranches to serve grass-fed, locally raised prime beef, finished right and full of flavor. We cook with our own house-rendered beef tallow, giving our brisket that rich, dark bark and unforgettable taste you won't find anywhere else in the Salt Lake Valley. This is the secret sauce, literally. Kenny sources from UT47 beef—the same premium grass-fed Utah beef that fine dining spots like Table X use—and then he does something most pit masters don't: he renders beef tallow in-house and uses it in the smoking process. The result? A dark, crusty bark on the brisket that's got complexity you can't get any other way. When you walk the counter service line at Kenny J's, watching them slice your brisket to order, you're not just getting meat that's been sitting in a warming pan for hours. Meats are mercifully sliced and weighed in situ, with nary a holding pan in sight. The staff asks if you want cuts from the flat (leaner) or the point (fattier, more marbled). If you know BBQ, you know the point is where all the magic lives—the fat, the connective tissue that melts into buttery strands. The brisket is a highlight and passes the flop test admirably, Melling notes in his review. That's pit master speak: hold a slice over a plastic fork and watch it drape luxuriously over both sides, gravity teasing it apart but just barely holding together. Bad brisket sits rigid like a board. Great brisket? It practically melts before your eyes. One diner raved about their experience: "I've had the ribs, brisket and turkey, all of which were amazing. Their creamed corn is a little untraditional, but to die for. The potato salad is great as well". Another customer emphasized the accessibility: "Great Texas BBQ in Utah is hard to find so this was a great find. Meats and sauces are all gluten free". The menu covers all the Texas classics—brisket, ribs, pulled pork, turkey, sausage—plus made-from-scratch sides that are prepared fresh daily in-house. His brisket isn't seasoned as strongly as some competitors, but his original sauce is sweeter. He uses nice thick chips in his nachos which don't get soggy, and portions are generous. One regular noted "It was more than I could finish and I'm a big dude". And if you're wondering about that Monday evening crowd? This is somewhat anomalous in the larger BBQ world. The best places in Texas are done when they're done. Most legendary Texas spots sell out and close by mid-afternoon. But Kenny's running a restaurant, not just a BBQ stand, which means you can actually show up for dinner and still get brisket. That's a win for those of us who can't make a lunch run to South Jordan on a Tuesday. South Jordan's BBQ Destination: Kenny J's at The District The location at The District shopping center is perfect for what Kenny's built. It's accessible, it's got parking, and it seats what feels like half the South Valley. As we dine, we watch the titular owner and pit boss mingle and chat with guests while also tending to the next day's batch on the smokers outside; several guests ask for a quick tour of the smoking area, and Jackson is all too happy to oblige. Big tables of gathered friends and families suggest the word in the South Valley is already out. This is Texas counter service done right: you order by the pound, walk the line pointing at what you want, build your tray with sides, pay, and find a seat. It's casual, it's family-friendly, and there's beer if you want it (though it'll be brought to your table separately—Utah liquor laws and all). But what really makes Kenny J's special is how it fits into Utah's evolving food scene. For years, Salt Lake City has been called "the Mordor of the BBQ world" by local food critics—a wasteland where great smoked meats go to die. Kenny's changing that narrative. He's not trying to do Utah BBQ. He's doing Texas BBQ with Utah's best ingredients, and that makes all the difference. Kenny's also serving the community in ways that go beyond just slinging brisket. The restaurant offers catering for events of all sizes, and they've started selling frozen, ready-to-cook smoked meats that you can take home with simple reheating instructions. Now you can grab our frozen, ready-to-cook selections of smoked meats and bring the flavor home, perfect for when you're craving that Kenny J's bark but can't make it to The District. Planning Your Visit to Kenny J's BBQ Address: 11610 District Drive, South Jordan, UT 84095 (at The District shopping center) Hours: Monday-Saturday, 11am-9pm; Closed Sundays What to Order: Start with the brisket—ask for cuts from the point if they have it. The ribs are consistently praised, and if you're gluten-free, you're in luck: all the meats and most sides are safe. The creamed corn gets special mentions from regulars, even though it's "a little untraditional." And don't sleep on that banana pudding for dessert. Insider Tips: Show up before 7pm on weekdays if you want the full menu selection. Kenny often gives tours of the smoking area if you ask—the MM rotisserie is genuinely cool to see in action. And if you're planning an event, their catering has built a solid reputation across the Salt Lake Valley. Parking: Easy parking at The District; you're just minutes from major South Jordan neighborhoods like Daybreak, and a quick drive from Sandy, West Jordan, and the broader Salt Lake Valley. Follow Them: @kennyjsbbq on Instagram for daily smoke updates and specials Why Kenny J's Matters to Utah's Food Scene For fans of BBQ in Utah, Kenny J's is most definitely one to keep tabs on, Melling concludes, and he's not wrong. This isn't just another restaurant opening. It's a corporate executive who walked away from the safe path, spent seven years learning a craft, invested serious money in legitimate Texas equipment, and is now cooking some of the best Texas-style BBQ you'll find between here and Austin. The grass-fed Utah beef is a brilliant move—supporting local ranchers while delivering a product that's actually superior to what most Texas joints are using. The beef tallow technique shows Kenny's not just following recipes; he's innovating. And that MM rotisserie smoker? It's the same equipment that Texas Monthly-ranked BBQ joints trust to cook hundreds of pounds of brisket daily. One satisfied customer summed it up perfectly: "Kenny J's BBQ is like a slice of Texas barbecue heaven transported straight to South Jordan, Utah! From the moment you walk in, the aroma of smoked meat hits you, and you know you're in for" something special. Another simply said: "Run don't walk! South Jordan has a new bbq restaurant in town". Whether you're a Texas transplant missing real pit-smoked brisket, a local foodie tired of mediocre BBQ, or just someone who wants to taste what all the smoke's about, Kenny J's BBQ is worth the drive to South Jordan. Kenny Jackson left the corporate world to chase smoke, and thank goodness he did. The rest of us get to eat better because of it.

There's a moment that happens at Eimi Sushi & Ramen—right when your creamy chicken ramen arrives at the table—where you stop scrolling through your phone and just...look up. The broth is this gorgeous, milky ivory that catches the western light streaming through the windows. Steam rises in lazy curls. And those noodles? They're not from a package. They're made by hand, every single day, in the kitchen behind you. As one regular customer puts it: "My husband and I often go for date night or for late night ramen. They are sooo kind and the creamy chicken ramen is chefs kiss!" That's the thing about this place on 366 N University Ave in Provo—it's the upgraded version of something that was already working beautifully in Salt Lake City, and you can taste the evolution in every bowl. The Story Behind Provo's Newest Japanese Restaurant Eimi Sushi & Ramen opened in 2024 with a clear mission: fresh fish, handmade noodles, and exceptional Asian cuisine alongside hibachi. But here's what makes their story compelling—they didn't just drop a new restaurant into Provo's crowded University Avenue dining scene. They brought success from Salt Lake City and elevated it specifically for Utah County. The owners behind Eimi had already proven themselves with a successful ramen shop in Salt Lake City. Instead of simply replicating that concept, they reimagined it. They asked themselves: what would make this place not just good, but exceptional for Provo's unique community? The answer came in three parts: commitment to handmade noodles, an expanded menu that includes sushi and hibachi, and a deep understanding of Utah Valley culture. The restaurant underwent a beautiful renovation before opening, transforming the space with great natural light from west-facing windows. Walk in during golden hour and you'll understand why locals keep coming back—it's not just about the food (though we'll get to that), it's about the entire experience of settling into a booth bathed in warm afternoon light while someone who genuinely cares about your meal brings you a steaming bowl of something extraordinary. The Handmade Noodle Difference You Can Actually Taste Let's talk about what sets Eimi apart from every other sushi restaurant in Provo trying to add ramen to their menu as an afterthought. Their Instagram bio says it plainly: "Our noodles are handmade to keep fresh, and our sushi is also made of fresh ingredients." That might seem like marketing speak until you actually try the ramen. Handmade noodles have a texture you can't get from dried packages. They're springier, they hold the broth differently, and honestly, they just taste more...alive. When you pull a tangle of them from your bowl of tonkotsu or creamy chicken ramen, there's a toothsomeness that reminds you someone actually made these. With their hands. Probably that morning. The tonkotsu ramen has become one of their signature dishes for good reason. The pork broth is rich without being heavy, the kind that coats your spoon and makes you want to drink every last drop even after the noodles are gone. Customer reviews consistently praise the high quality of ingredients, with the Tonkotsu Ramen becoming a favorite among patrons who appreciate authentic tastes. But the sleeper hit? That creamy chicken ramen everyone keeps posting about. Food influencers rave about it, calling it one of the freshest noodle experiences around, with the yuzu sauce on the Ninja roll being "UNREAL." It's got this silky, almost luxurious broth that somehow manages to be comforting and exciting at the same time. Perfect for Provo's unpredictable weather—whether you're warming up after a February snowstorm or just craving something soul-satisfying on a random Tuesday night. Fresh Sushi That Surprises Provo's Palate Now, about that sushi. In a college town where you can find cheap sushi on every corner, Eimi decided to compete on quality rather than just price. "The fish is always fresh, and their specialty rolls are inventive yet true to Japanese tradition," one customer notes—and that balance is harder to strike than it sounds. The Hidden Dragon Roll has developed a cult following. Customers specifically single out the Hidden Dragon roll as a culinary highlight, with reviewers describing the sushi as "amazing." It's one of those rolls that makes you rethink what sushi can be in Utah—creative without being gimmicky, indulgent without losing sight of technique. Then there's the Ninja Roll, which has quietly become the #1 most liked item on their delivery menu. The yuzu sauce on this roll draws particular praise for its incredible flavor. Yuzu has this bright, citrusy complexity that's hard to describe if you've never tasted it—imagine if a lemon and a mandarin orange had a sophisticated Japanese cousin. One family review captures the sushi quality perfectly: "The sushi rolls were all excellent. Very high quality and great flavor. The fish was very fresh. The Ninja and Lemonland were our favorites." When families with kids and serious sushi lovers both walk away impressed, you're doing something right. The pan-fried pork buns deserve a mention too. Fluffy, savory, with that perfect crisp on the bottom—they're the kind of appetizer that makes you order a second round before your entrees even arrive. Food reviewers consistently name the pan-fried pork buns as standout favorites. A Restaurant That Gets Provo's Culture Here's where Eimi shows they understand Utah Valley on a deeper level than most transplant restaurants. They're not just serving Japanese food—they're serving Japanese food to a community with specific values and rhythms. They offer 10% off for families and guests attending LDS or Christian gatherings, specifically highlighting Monday family nights. That's not a random discount. That's understanding that Monday nights in Provo look different than Monday nights in most American cities. Couples dining at Eimi enjoy 10% off—making date night more affordable. For college students and young married couples in Provo (and there are a lot of them), that matters. Quality Japanese food that doesn't destroy your budget. Show your BYU or UVU game ticket and receive 15% off your entire party's bill. On game days, when University Avenue transforms into a sea of blue and white, Eimi becomes not just a restaurant but a gathering place. That's community integration done right. The QR code ordering system might seem like a small detail, but it speaks to efficiency and modernity. As one customer explains: "They utilize a mobile ordering system, which may seem confusing on a first visit, but quickly becomes comfortable and efficient. You scan a QR code at the table to view the menu AND place your order." It keeps things moving during the lunch rush while letting you linger over dinner without feeling rushed. The Triple Threat: Sushi, Ramen, and Hibachi Under One Roof Most Japanese restaurants in Provo specialize. You go to one place for sushi, another for ramen, maybe a third for hibachi if you're feeling celebratory. Eimi said: why not all three? This versatility makes them perfect for groups who can't agree on what they want. Your friend who lives for tuna rolls can sit next to your roommate who only wants a steaming bowl of miso ramen, while your sister orders hibachi chicken. The diverse menu features mouth-watering miso ramen, delectable sushi rolls, and hibachi delights that cater to a variety of tastes. The miso ramen offers a different experience from the tonkotsu—lighter, with that characteristic umami depth from fermented soybean paste. The shoyu ramen brings soy sauce into the spotlight. And if you want to kick things up, the kimchi beef ramen adds Korean spice to Japanese comfort food in a way that just works. Customer reviews emphasize that "every piece is a testament to the chef's skill and dedication, with service that's attentive and makes dining here a pleasure." That level of care extends across their entire menu—whether you're ordering a simple California roll or the most complex specialty roll they offer. Planning Your Visit to Eimi Sushi in Provo You'll find Eimi at 366 N University Ave in Provo, UT 84601, right in the heart of downtown Provo's dining district. The location puts you within walking distance of BYU campus, which explains the steady stream of students, but don't let that fool you into thinking it's just a college spot. Families, couples, and food lovers of all ages have claimed this place. Hours are Sunday and Monday from 12:00 PM to 8:45 PM (they're closed Tuesdays), Wednesday and Thursday from 12:00 PM to 8:45 PM, and Friday and Saturday with extended hours. The service is fast, kind, and super efficient—they want to ensure you have the best experience. What to order on your first visit: The Creamy Chicken Ramen – It's become the signature for a reason Ninja Roll – The #1 most liked item; that yuzu sauce is addictive Pan-Fried Pork Buns – Start with these while you debate the rest of the menu Hidden Dragon Roll – For the sushi adventurer in your group Tonkotsu Ramen – Traditional and executed beautifully Parking is available along University Avenue and in nearby lots. The restaurant takes reservations through their website (eimisushiramen.com), though walk-ins are welcome. They accommodate special dietary requests and are willing to assist with concerns during dining. Follow them on Instagram @eimi_sushi_ramen to catch their 50% off sushi specials and see what's fresh that week. Why Eimi Matters to Provo's Food Scene Eimi brought their successful Salt Lake City ramen concept to Provo as an upgraded version. That phrase—"upgraded version"—tells you everything about their ambition. They didn't expand to Provo out of convenience. They came here to raise the bar. In a city where the dining scene sometimes gets pigeonholed as either chain restaurants or casual student fare, Eimi proves that Provo can support genuinely excellent Japanese cuisine. The kind where handmade noodles aren't just a marketing claim but something you can taste with every bite. Where fresh fish means the difference between okay sushi and the kind that makes you close your eyes on the first bite. As one customer beautifully summarizes: "I love the cozy ambiance at Eimi Sushi. It's perfect for a relaxed dinner with friends or a date night. The sushi is consistently top-notch." That consistency matters. In the restaurant world, plenty of places open strong and fade. But when you build your reputation on things that require daily effort—handmade noodles, fresh fish, genuine hospitality—you create something sustainable. Something worth driving across town for, even when there are a dozen other options closer to home. Whether you're a BYU student looking for late-night ramen after studying, a couple seeking an affordable but impressive date night, or a family wanting Monday dinner with an LDS-friendly discount, Eimi has thought about you. They've created a space where Japanese culinary tradition meets Utah Valley community values, where efficiency doesn't sacrifice warmth, and where that first slurp of handmade noodles in rich broth might just become your new Provo ritual. The western light still streams through those windows every evening. The noodles are still made by hand every morning. And somewhere in Provo right now, someone is about to try that creamy chicken ramen for the first time and understand exactly what all the fuss is about.

There's a certain kind of magic that happens when you walk into El Arepon on a Friday night. The smell hits you first—that unmistakable aroma of arepas crisping on the griddle, corn flour meeting hot oil, the sharp scent of cilantro and garlic sauce wafting from the kitchen. Then you notice the line. Because there's always a line at this unassuming spot on Center Street in Orem, where Venezuelan food isn't just served—it's celebrated with the kind of warmth that only comes from recipes passed down through generations. "Coming from Central Florida, this place has amazing flavors especially the chicken empanadas and everything was excellent," one customer raves. "Make sure to put the garlic and cilantro sauce on everything! It's delicious! The staff is so sweet and attentive!" This is what Venezuelan food in Orem looks like when it's done right. Not some watered-down version designed for cautious Utah palates, but the real thing. Recetas hechas por la abuela—grandmother's recipes—exactly as they've been made for decades in Venezuelan kitchens. From Summer Events to Center Street: The El Arepon Story El Arepon's journey is one of those classic immigrant food stories that reminds you why America's culinary landscape keeps getting better. The restaurant officially opened in 2019, but the story started earlier than that—in someone's home kitchen, at summer food festivals, anywhere there was an opportunity to share Venezuelan cuisine with people who'd never experienced it before. "Comencé vendiendo desde casa y en los eventos de verano desde hace 4 años," the owner explains on their Yelp profile. They started selling from home and at summer events four years before opening the restaurant. "Sintiendo el amor y la pasión por la comida me llevo a cada día dedicarme más a este hermoso ramo como lo es la comida." That passion—that love for the food—is what eventually led to a brick-and-mortar location at 194 W Center Street in Orem, one of Utah County's busiest thoroughfares. And then, because one location couldn't keep up with demand, a second spot in Draper. The restaurant's commitment is simple but powerful: to give every customer "una experiencia inolvidable"—an unforgettable experience. Based on the reviews and the crowds, they're succeeding. The Venezuelan Food Experience: What Makes Arepas and Empanadas So Damn Good Here's what you need to understand about Venezuelan cuisine: it's all about the corn. Not just any corn, but pre-cooked cornmeal called masarepa, specifically P.A.N. flour if you're being authentic. This is what makes arepas different from everything else you've tried. They're not tacos. They're not pupusas. They're arepas—thick, golden cornmeal pockets that are crispy on the outside, soft and fluffy inside, and designed to hold some of the most flavorful fillings you'll ever encounter. Walk into El Arepon and the menu reads like a love letter to Venezuelan street food. The Reina Pepiada—literally "curvy queen," named after Venezuela's first Miss World winner in 1955—is the most popular arepa for good reason. It's stuffed with shredded chicken, creamy avocado, mayonnaise, and cilantro. Customers consistently call it out as a must-try. "Patrons rave about the generous portions, especially the arepas and patacones, which are praised for their freshness and hearty fillings that promise satisfaction for even the hungriest diners," according to aggregated customer reviews. But El Arepon's menu goes way beyond arepas. The empanadas here are the real deal—crispy, golden half-moons filled with seasoned beef, chicken, or cheese. Unlike the baked empanadas you might find elsewhere, these are fried to achieve that perfect crunch that shatters when you bite into them. And yeah, you're going to want multiple. One reviewer specifically mentions eating the chocolate cake before they could even take a picture—that's the level of enthusiasm this place inspires. Then there are the tequeños, Venezuela's answer to cheese sticks but infinitely better. White cheese (queso blanco) wrapped in a slightly sweet dough and fried until the outside is crispy and the cheese is melting. There's even a Venezuelan saying: "fiesta sin tequeños no es una fiesta"—a party without tequeños isn't a party. At El Arepon, you can get a whole tray for catering or just grab a few as an appetizer while you wait for your main dish. The cachapas deserve their own paragraph. These are sweet corn pancakes—think of them as Venezuela's answer to a griddle cake, but made from fresh corn and folded around cheese or your choice of filling. They're sweeter than arepas, with a texture that's somewhere between a pancake and a tamale. Perfect for breakfast or as a lighter dinner option. And if you're feeling adventurous, order the pabellón criollo, Venezuela's national dish. It's a full plate situation: shredded beef (carne mechada), black beans, white rice, and fried plantains. One customer notes, "If you like plantains get the arepa pabellón!! It is savory and sweet, just packed with flavor." The patacones—fried green plantains topped with your choice of protein—offer that satisfying contrast of crispy, salty, and savory that makes you understand why plantains are a staple across Latin American cuisine. The Secret Sauce: Why El Arepon's Venezuelan Food Tastes Like Home Let's talk about what separates mediocre Venezuelan food from the kind that makes people drive across Utah County. It's the details. The fresh ingredients. The grandmother's touch. "The meal was authentic and filling," one customer writes, adding that their high school and university Spanish came in handy when ordering. That's not a complaint—that's authenticity. This is a restaurant where the staff speaks Spanish, where the recipes haven't been "adapted" for American tastes, where you might need to ask questions about what's in a dish because it's not dumbed down. The garlic and cilantro sauce gets mentioned in multiple reviews as something you should "put on everything." This kind of insider knowledge—the stuff regular customers share with newcomers—is what builds a restaurant's reputation in a place like Orem, where word-of-mouth still matters more than any advertising campaign. El Arepon's commitment to fresh preparation is evident. The arepas are made to order, which means yeah, you might wait a bit during busy times. But that wait means you're getting corn cakes that are crispy from the griddle, not sitting under a heat lamp. The empanadas are fried fresh. The ingredients taste like ingredients, not like something that's been frozen and reheated. And the portions? Let's just say you're not leaving hungry. Multiple reviews mention being surprised by how filling everything is, which makes sense when you consider that arepas and empanadas are designed to be complete meals, not appetizers. At El Arepon, most dishes run $1-10, making it one of the more affordable dining options in Orem—a fact that hasn't gone unnoticed by the UVU student crowd and budget-conscious families. Venezuelan Food Meets Utah County: Why This Works Orem's food scene has been quietly expanding over the past few years. What was once a landscape dominated by chain restaurants and standard American fare now includes pockets of authentic ethnic cuisine—Brazilian at Pitada Brazil, a growing number of Mexican spots, and now El Arepon bringing Venezuelan flavors to Center Street. The location matters. Center Street is one of Orem's main arteries, connecting University Parkway to the mountains. It's accessible for Utah Valley University students looking for something different than the usual campus food, families in the area who want a quick dinner, and food adventurers willing to drive from Salt Lake City or Provo for the authentic experience. El Arepon has found its niche by staying true to Venezuelan traditions while being welcoming to newcomers. The staff is "so sweet and attentive," according to reviews. They'll guide you through the menu, suggest dishes based on your preferences, and make accommodations for dietary restrictions. "They can make things to order so you can exclude things that are not good for your needs," one reviewer notes. The restaurant's festive decor reflects Venezuelan cultural heritage—colorful, warm, inviting. It's the kind of place where you can bring your grandmother or your toddler, where you can celebrate a birthday or just grab a quick lunch. The atmosphere is described as "spectacular" and "calm," which is impressive for a place that serves as many customers as El Arepon does during peak hours. Community Connection: More Than Just a Restaurant What makes El Arepon special isn't just the food—it's the role it plays in Utah County's evolving cultural landscape. For Venezuelan expats living in Utah, it's a taste of home, a place where they can speak Spanish and eat the food they grew up with. For everyone else, it's an education in flavors they might never have encountered otherwise. The restaurant has expanded to catering, making Venezuelan food accessible for office parties, family gatherings, and events. You can order trays of mini arepas, empanadas by the dozen, or full party packages. This kind of community integration—showing up at local events, serving groups, becoming part of the fabric of Utah County dining—is how restaurants go from being new to being essential. El Arepon's second location in Draper (656 East 11400 South, Suite J) extends their reach to another growing Utah County community, making authentic Venezuelan food more accessible across the region. Both locations maintain the same commitment to grandmother's recipes and fresh preparation. Planning Your Visit to El Arepon Address:194 W Center Street, Orem, UT 84057 (original location)656 East 11400 South, Draper, UT, Suite J (second location) Hours (Orem):Monday-Thursday: 9:00 AM - 9:00 PMFriday: 9:00 AM - 11:30 PMSaturday: 8:00 AM - 11:30 PMSunday: 9:00 AM - 6:00 PM What to Order:First-timers should start with the Reina Pepiada arepa—it's the most popular for good reason. Add an order of tequeños to share and get a side of that garlic cilantro sauce. If you're really hungry, go for the pabellón criollo or a cachapa. The empanadas make excellent takeout if you're feeding a group. Pro tip from regular customers: weekend evenings can get busy, so come early or be prepared to wait. The Saturday morning hours (starting at 8 AM) offer a quieter experience if you want to try Venezuelan breakfast options without the crowds. Parking & Accessibility:Street parking available on Center Street, plus a small lot adjacent to the restaurant. The location is wheelchair accessible. Connect:Instagram: @areponvenezolanoOnline Ordering: Available through DoorDash, Postmates, and arepontogo.com Why El Arepon Matters to Utah's Food Story Utah's culinary landscape is changing, becoming more diverse and interesting with each passing year. El Arepon represents that evolution—a family-run restaurant bringing authentic recipes from another country to a community that's increasingly hungry for genuine cultural experiences. This is Venezuelan food made by people who understand it deeply, who learned these recipes from their grandmother, who started in their home kitchen because they couldn't imagine not sharing this cuisine with their new community. That kind of authenticity can't be faked or franchised. "The restaurant's commitment to quality is evident in the use of fresh ingredients and authentic recipes, making each dish a celebration of Venezuelan culture," one review summary notes. That celebration—that pride in the food and where it comes from—is what makes El Arepon more than just another restaurant in Orem. The next time you're driving down Center Street and you catch that smell of arepas on the griddle, pull over. Walk in. Order the Reina Pepiada. Put that garlic cilantro sauce on everything. And prepare to understand why Venezuelan food has earned its place in Utah County's increasingly diverse food scene. Because grandmother's recipes, it turns out, translate beautifully—no matter where they're being made.

Walk into Dr. Christopher's Herb Shop on a Saturday afternoon in downtown Springville, and you might not immediately realize you've stumbled into one of Utah County's most unexpected dining experiences. Past the shelves lined with herbal remedies and essential oils, tucked into the front third of this historic Main Street building, sits Ginger's Garden Cafe—a vegan restaurant in Springville Utah that's been quietly proving a radical idea since 2005: food that's best for you can also be absolutely delicious. One regular calls it "one of my favorite non-guilty lunch places," describing how you can "sit on tables under a gazebo with plants all around you." The indoor garden atmosphere isn't just aesthetic—it's the physical manifestation of what this place believes about nourishment, wellness, and the intimate connection between what we eat and how we heal. The Mission Behind the Menu: Twenty Years of Whole Food Conviction When Ginger's Garden Cafe opened in 2005, the founders had a clear mission: "The reason we decided to open a restaurant was to show people the truth, that food that is best for you could also be delicious." Two decades later, nested inside one of America's most respected herbal institutions, they're still proving that point every single day. The location inside Dr. Christopher's Herb Shop isn't coincidental—it's intentional. Dr. John Raymond Christopher, who founded the School of Natural Healing in Springville and opened the original herb shop in 1969, spent his life teaching that the body could heal itself through natural remedies. Born with advanced rheumatoid arthritis, Christopher was told by doctors he would never reach thirty. He proved them spectacularly wrong, living to 73 and creating over 50 herbal formulas that became the most widely copied in the nation. Ginger's carries that legacy forward through food. Their commitment is simple and uncompromising: "We use whole foods, organic ingredients, and source our produce locally whenever possible. We take pride in making all our soups and dressings from scratch to ensure freshness and quality." Everything—and I mean everything—is made in-house. The ranch dressing that customers rave about? Scratch-made. The soups that change with the seasons? From scratch. Even the sauces that transform a simple sandwich into something memorable? All made right there in Springville. What Makes This Vegan Restaurant Different: The Springville Garden Experience Here's what you need to understand about Ginger's Garden Cafe in Springville: it doesn't feel like a typical health food restaurant. As one food writer observed, "Ginger's succeeds because it knows what it wants to do and how it wants to do it. Unassuming digs, mixed with friendly staff and well-executed dishes make for a restaurant that is hard not to love." The space itself tells the story. The dining room is bright and plant-filled, shared with a health and natural supplement store, with a hand-drawn menu decorating the entrance. You order at the counter, grab a table by the large picture windows overlooking Main Street in Art City, and wait for food that genuinely nourishes. Free hibiscus water and regular water are always available—small touches that make you feel cared for rather than sold to. And that gazebo seating with plants all around? It creates an atmosphere where eating healthy doesn't feel like deprivation. It feels like sitting in someone's really well-tended garden, which is exactly the point. The Food Everyone's Talking About: Customer-Verified Menu Stars Let's talk about what you should actually order at this organic cafe in Springville, based on what customers can't stop mentioning: The Ranch Dressing (Seriously) I know, I know—why am I leading with salad dressing? Because one customer praised "the tangy homemade ranch dressing," and another blogger went further: "People in the area talk about how wonderful the ranch dressing is at the Creamery at BYU, but I thought this was even better!" This vegan ranch has achieved near-mythical status in Utah County. It's scratch-made, dairy-free, and apparently transcendent. Order it as a dip with the vegetable tray. Dip your sandwich in it. Some locals probably put it on their morning toast. The Southwest Salad This isn't some sad desk lunch situation. The Southwest Salad features "a great mixture of greens, black beans, tomatoes, corn, red onion, cilantro, blue corn strips and vegan Ranch dressing." It's substantial enough to be a meal, and the combination of textures—the crunch of those blue corn strips against creamy black beans—makes it actually satisfying. Customers consistently mention getting the half-portion combo with a sandwich or soup, which tells you the serving sizes are generous. The Turkey Sandwich (For the Flexitarians) While Ginger's is primarily a vegan restaurant in Springville Utah, they do offer some free-range meat options. The Turkey Sandwich gets regular mentions, along with the Apple Beet Salad and Avocado Toast. One customer described the turkey sandwich with "avocado, sprouts, red peppers, tomatoes, cucumbers, red onions, dijon mustard and a very good Vegenaise," praising the addition of red peppers and perfect amount of avocado. The Lavender Lemonade (The Birthday Tradition) One devoted customer revealed: "The lavender lemonade is my all time favorite thing at Gingers. Every year during my birthday my husband loads me up with the lemonade." When something becomes an annual birthday tradition, you know it's special. Made with fresh lavender and real lemon juice, it's the kind of drink that makes you understand why people drive from Provo. The Falafel Wrap While one recent reviewer complained about portion sizes ("HARDLY ANY FALAFEL"), calling it a former favorite, the falafel wrap has historically been a standout. It's worth asking about the current serving size when you order—these things happen, especially post-pandemic. The Vegetable Sandwich (The Ranch Dipper) A DoorDash reviewer's advice: "highly suggest the Vegetable Sandwich get a couple sides of ranch dip your sandwich in it! its soooo good." There it is again—the ranch. Fresh vegetables, quality bread from local bakers using non-GMO whole wheat flour, and that magical vegan ranch. Simple. Perfect. The Shroom Burger Customers describe the "Shroom burger and smoothies and dessert are amazing." Whether it's the portobello sandwich or black bean burger, Ginger's has figured out how to make plant-based burgers that don't taste like they're trying too hard. The Smoothies and Juices: Fresh-Pressed Nutrition The drink menu goes beyond the legendary lavender lemonade. Customers mention the "Strawberry Fields smoothie" as excellent, and the fresh juice selection includes organic carrot juice, apple juice, and specialty blends. One customer raved that "The Carrot Juice was amazing." These aren't sugary mall smoothies—they're made with organic ingredients, plant-based milks, and natural sweeteners like agave. The kombucha on tap is a newer addition that replaced some of the previous drink options, showing how Ginger's adapts to evolving health food trends while staying true to their scratch-made ethos. The Springville Story: Farm-to-Table in Art City Springville calls itself "Art City," and while it's better known for the Springville Museum of Art than its dining scene, Ginger's Garden Cafe has become an integral part of downtown's character. Located about fifteen minutes south of UVU campus, one food writer noted that "Springville is not a particularly foodie place and struggles to offer interesting options outside of the food chain rundown that plagues most of Utah's recent development. Ginger's is a welcome and long-standing venue for interesting, healthy, and affordable options." The farm to table commitment in Springville extends beyond marketing speak. When they say locally sourced, they mean it—working with Utah County farms whenever possible for seasonal produce. The bread comes from local bakers who understand the difference between real sourdough starter and commercial shortcuts. Everything is made "to ensure freshness and quality" because "food at its essence is full of flavor and our simple, delicious recipes prove that less is more." Prices run $10-15 for full entrees, with half-portions in the $6-9 range—"far from unreasonable considering the food quality." Compare that to chains like Cafe Zupas and you're getting equal portions of objectively better ingredients for the same money. The difference is everything at Ginger's is organic, locally sourced when possible, and made from scratch. The Wellness Connection: More Than Just a Healthy Restaurant in Utah County What makes Ginger's Garden Cafe unique in Utah County isn't just the vegan and vegetarian menu—it's the holistic wellness philosophy embedded in every decision. As one visiting customer from Eugene, Oregon observed: "Coming from Eugene Oregon Gingers felt very much like something from back in the PNW." That's high praise, considering the Pacific Northwest's reputation for progressive food culture. The integration with Dr. Christopher's Herb Shop creates something rare: a place where you can consult with an herbalist about natural remedies, shop for supplements and essential oils, and then nourish your body with organic whole foods—all under one roof. Customers appreciate the "hooked on small shopping area where you can buy ginger candies, essential oils and blends, different herbs and vitamins, jewelry, and other healthy treats." One customer described the full experience: "They had free hibiscus tea and water available and a great little herbal store, book store, and magic/crystal shop upstairs." It's eclectic, intentional, and completely aligned with the cafe's mission to nourish people in multiple ways. What the Skeptics Say (And Why They're Wrong) One Yelp reviewer admitted: "Everything is super fresh, and there a lot of vegan options. It's quite health-foody tasting, which I really like. Non-vegans/vegetarians aren't usually as excited." Fair enough. If you're expecting BBQ ribs, you're in the wrong place. But here's the thing: even skeptical customers change their minds: "Surprised at how well the food was prepared for a health food establishment. I've learned to expect mediocre food from health food places, but Gingers knocks it out of the park. I shouldn't have avoided the local health food shop for so long, I've totally been missing out." The few complaints in recent reviews center on portion sizes and occasional service inconsistencies, which are worth noting. One regular customer noticed: "the smallest handful of sugar snap peas I think I've ever received from Ginger's in a long time. The portion size has always been consistent until now." When your biggest criticism is that you got less of a side dish than usual, you're doing pretty well. The Live Music and Community Vibe Customers mention "sitting in the store on a Saturday afternoon and listening to the live music playing," which transforms lunch into an experience. There's something about eating fresh organic food while local musicians play that captures what community-minded dining should feel like. It's not rushed. It's not transactional. You linger over that lavender lemonade. The handmade jewelry and trinkets by local artists, the books about natural healing, the herbal consultations available—all of it creates a space that feels like it's actively resisting corporate homogenization. In a state where every town seems to have the same lineup of chain restaurants, Ginger's Garden Cafe stands out by being precisely what Springville needs: locally owned, genuinely healthy, and unapologetically itself. What the Gluten-Free and Celiac Community Should Know Ginger's offers gluten-free bread for sandwiches, though one celiac customer noted: "it's so crumbly i barely got halfway before i had to ask for a fork and knife." That's the reality of gluten-free bread—it's not perfect, but the fact that they offer it and can do wraps in lettuce shows attention to allergen needs. Another celiac diner reported: "Cashier was very friendly when I asked about gluten free options. They'll make most sandwiches with gf bread, and they can do the wraps in lettuce. I had a very tasty sandwich that came with a side salad." All their dressings are vegan and gluten-free, made from scratch to avoid hidden allergens. For anyone navigating celiac or gluten sensitivity in Utah County, Ginger's is a genuinely safe option that doesn't require extensive cross-contamination conversations. Planning Your Visit to Ginger's Garden Cafe Location & Parking: 188 S Main Street, Springville, UT 84663 (inside Dr. Christopher's Herb Shop) Downtown Springville has limited street parking, but there's parking next to the cafe. Hours: Monday-Saturday: 11:00 AM - 8:00 PM Sunday: Closed What to Order: First-timers: Southwest Salad with that vegan ranch (half portion is plenty) The adventurous: Shroom burger with a side of apple beet salad The classics: Turkey sandwich (yes, they have free-range meat options) Must-try drink: Lavender lemonade (trust the birthday tradition) The dessert: Gluten-free chocolate oatmeal cookies or pumpkin chocolate chip cookie Insider Tips: Customers note "they get a lunch rush so be prepared to wait." The peak time is noon-1pm on weekdays. Go at 11:30am or after 2pm for a more relaxed experience. They offer delivery and takeout through DoorDash if you want to enjoy the food at home, though delivery customers appreciate that "they give you a small cup of salad dressing, so that the salad doesn't get drenched before it arrives. Smart move." Instagram: @gingersgardencafe (they post specials regularly) Why Ginger's Matters to Utah's Food Scene One Google review sums it up perfectly: "One of the few places in Utah where you can get raw food and true Vegan." While Salt Lake City has established vegan spots like Zest Kitchen & Bar, and Provo has options like Vegan Sun, Springville's Ginger's Garden Cafe serves a different purpose. It's the place where someone's grandmother discovers that vegan food doesn't taste like cardboard. It's where the BYU student with celiac can actually eat safely. It's where the marathon runner fuels up before a trail run in nearby Hobble Creek Canyon. Twenty years in business isn't luck—it's proof of concept. The original mission to "show people the truth, that food that is best for you could also be delicious" has become Springville's most delicious truth. In a health-conscious state like Utah, where the Word of Wisdom already primes people to think about what they put in their bodies, Ginger's provides a bridge between wellness philosophy and actual enjoyment. The connection to Dr. Christopher's herbal legacy matters too. When the Herb Shop opened in 1969 "to handle the great demand for the Dr. Christopher herbal formulas," it established Springville as a center for natural healing. Ginger's extends that tradition into every bowl of soup, every scratch-made salad dressing, every smoothie blended with organic ingredients. The Final Verdict: Is It Worth the Drive to Springville? If you're in Provo, Spanish Fork, or anywhere in Utah County and you're looking for genuinely healthy food that doesn't compromise on flavor, yes—absolutely drive to Springville. If you've been avoiding vegan restaurants because you assume they're all kale smoothies and virtue signaling, Ginger's will change your mind. If you're already plant-based and tired of explaining your dietary needs at every restaurant, you've found sanctuary. As one TripAdvisor reviewer promised: "I will certainly eat at Ginger's on future trips to the Springville area." That's the ultimate compliment—not just good enough for locals, but good enough to plan return visits around. Walk past the herbal remedies. Sit under that gazebo with plants all around. Order the Southwest Salad with extra ranch. Listen to the live music on Saturday. And understand that you're not just eating lunch—you're participating in a twenty-year experiment proving that the food that's best for you really can be the food you crave. Ginger's Garden Cafe 188 S Main Street, Springville, UT 84663 (801) 489-1863 Open Monday-Saturday, 11am-8pm @gingersgardencafe

Walk into Rawtopia Living Cuisine and Beyond on a Tuesday afternoon, and you'll find Omar Abou-Ismail doing what he does best—transforming sprouted sunflower seeds and almonds into something that shouldn't work but absolutely does. His hummus contains zero chickpeas. His pizza crust is made from dehydrated buckwheat. His chocolate cake has never seen an oven. And somehow, impossibly, customers keep saying things like "the diversity of flavors and spices from dish to dish was astounding." This is Utah's most radical raw vegan restaurant Salt Lake City has to offer, tucked into the Olympus Hills shopping center in Millcreek where you'd least expect to find food that challenges every assumption about what restaurant cuisine should be. One reviewer from Park City put it simply: "Wow....wow! Amazing. The owner was super personable, and the food was off the charts." From Geophysicist to Food Alchemist: The Story Behind Rawtopia's Raw Food Revolution Omar Abou-Ismail was raised in Nigeria, West Africa, and then Lebanon. He moved to Utah at age 17, studied Geophysics at the University of Utah, and graduated in 2002. For a couple years, he worked as a geophysicist for a company contracted with the U.S. Navy, specializing in unexploded ordinance control in Hawaii. That's where most people's stories would continue down a predictable path—career advancement, maybe a master's degree, the comfortable trajectory of scientific work. But in 2004, everything changed. Omar's father was diagnosed with cancer, and he had to come back home to take care of his dad and family. Shortly after his father passed away, Omar became convinced that the world had little accountability towards diet and the correlation between diet and health. Here's the thing about loss—it either breaks you or it transforms you into something you never imagined becoming. For Omar, it was the latter. He was lucky enough to be raised by his mother Jinan, who happens to be a great chef. Her skills came from her grandparents and her sustainable lifestyle living in a small town in the mountains of Lebanon. Jinan is also the head chef at Mazza Middle Eastern Cuisine, and she's been cooking alongside Omar at Rawtopia since the beginning. "I'm naturally talented in creating food, and my research in health and wellness pushed me to create healthy cuisines that not only were healthy, but very flavorful and delicious. Given my Nigerian/Lebanese background with spices and different world cuisines..." Omar had found his calling. On July 4th, 2005, Omar opened Living Cuisine Raw Food Bar in a hole-in-the-wall space he rented inside Herbs for Health in Sugar House. Before opening, he'd been teaching food preparation classes at Wild Oats (now Whole Foods), building a following through word of mouth. Twenty years later, after multiple moves and an evolution that would include wild salmon and bison alongside the raw vegan offerings, Rawtopia has become the organic restaurant Millcreek considers one of its most innovative dining destinations. The Rawtopia Experience: Where Lebanese Tradition Meets Living Cuisine Before dining at Rawtopia, it's wise to set aside expectations of what certain foods should be. A pizza doesn't need a doughy crust. A hamburger doesn't require a bun. A burrito tostada can exist without beans. If you can suspend your culinary preconceptions, you'll be rewarded with something genuinely transformative. The menu reads like a love letter to both Omar's heritage and his commitment to enzyme-rich, nutrient-dense food. You'll find liberal use of ingredients like ginger, turmeric, coriander, mint, tahini, dried plantains, and za'atar—a wild oregano harvested by the owner's relative in Lebanon. Start with the tabouli ($8). One seasoned raw food blogger who visited years ago described it this way: "The Tabouli was a-ma-zing! It tasted just like the traditional tabouli I used to get at my favorite Lebanese restaurant!" Omar's version stays true to his Lebanese roots while incorporating the sprouted, enzyme-preserving techniques that define living cuisine. The hummus ($8) is where things get interesting. Omar's hummus is unique in that it's not made with garbanzo beans, but rather sprouted sunflower seeds and almonds. Abou-Ismail explains that beans are harder to digest, so he reimagined this Middle Eastern staple entirely. The result? "It was creamy and garlicky and disappeared from our table." For something heartier, the Falafel Bowl has earned cult status among regulars. The dish features live tahini dressing over mixed greens, topped with zucchini, tomatoes, onions, celery, olives, avocados, gorgeous sunflower sprouts, and dehydrated nut/seed falafel biscuits. It's filling, it's flavorful, and it proves that raw food doesn't mean leaving the table hungry. But here's where Rawtopia defies easy categorization as just another raw vegan restaurant—since moving to Millcreek in 2017, Omar expanded the menu to include sustainably sourced proteins. The egousi stew ($18, or $29 with wild salmon) has become a signature. This West African-inspired dish features spinach, chard, and collard greens cooked down and pureed with ginger, pumpkin seeds, and almonds, served with slices of plantains, black rice, and a raw side salad to help with digestion. The pasta with nutballs deserves its own paragraph. One regular customer describes it perfectly: "The dish is a zucchini noodle pasta on a bed of leafy greens, topped with tomato, avocado, bell pepper, red onion, olive, basil-pesto, heirloom marinara sauce, cashew alfredo sauce, sprouted almond-sunflower seed cheese, and hemp seed. Heavenly." And then there's dessert. Rawtopia is famously known for its organic raw desserts. The chocolate cake has achieved legendary status—customers specifically order it with an emphatic "of course." It's made from almond flour, sprouted buckwheat, flax, chia seed, arrowroot, and love, layered with raspberry cream and topped with chocolate frosting. It's decadent, it's gluten-free, and it will make you question everything you thought you knew about raw desserts. Every dish includes "love" as an ingredient on the menu. At first, you might think it's cheesy. But spend five minutes watching Omar work, or talking with the staff, and you realize it's not marketing—it's the actual operating principle of this gluten-free restaurant Salt Lake City depends on for inclusive, safe dining. From Martha Stewart to Millcreek: Rawtopia's Growing Recognition In May 2024, something remarkable happened. Martha Stewart visited Rawtopia while in town for a conference. Omar happened to be there but didn't recognize her. She loved the food so much she posted about it on her Instagram story. A few days later, her producers contacted Omar and asked him to come to New York to film an episode of "Martha Cooks" on Roku. Omar went to New York and filmed with Martha Stewart, featuring his restaurant and sharing dishes like bean-free hummus, tangy Lebanese tabouli, miso soup, and sweet potato fries. For a restaurant that started in a hole-in-the-wall twenty years ago, appearing on Martha Stewart's cooking show represents not just personal validation for Omar, but recognition that living foods and enzyme-rich cuisine deserve a place at America's culinary table. The media attention hasn't changed the restaurant's core mission. As Omar puts it: "Let's take care of the planet. Let's take care of our bodies, and let's be more conscientious about these things." Rawtopia's Role in Utah's Organic Restaurant Movement What makes Rawtopia special in Salt Lake City's increasingly sophisticated food scene isn't just the raw food techniques or the 100% organic, non-GMO ingredients. It's the inclusivity. When some vegan diners complained that the restaurant added meat, Abou-Ismail explained he had the best of intentions when he expanded the concept—he didn't want to leave out omnivores or those diners who like their foods cooked. This philosophy reflects something deeper about Utah's wellness culture. The state has one of the highest concentrations of people with dietary restrictions—whether from celiac disease, food sensitivities, or lifestyle choices. One regular customer explains why Rawtopia has become her go-to spot: "The food is fresh and delicious and as someone who can't eat dairy this is my favorite place to go because I can literally order anything on the menu. In addition, The owner is wonderful. He makes you feel welcome every time you go in." The restaurant's commitment to sprouted foods, low-temperature dehydration, and enzyme preservation puts it at the forefront of the plant-based restaurant Utah scene. Everything is made from scratch. Omar often visits Utah's farmer's markets to pick up fresh produce and sources wild meat like bison, salmon, and cod from local farmers who follow healthy farming practices. The restaurant now serves brunch on Sunday mornings from 10am to 2pm, in addition to wine, beer, and liquor during all opening hours. There's outdoor seating for sunny Utah days, and the interior features cool artwork and zen-like furnishings that create a peaceful, conscious dining atmosphere. Planning Your Visit to Rawtopia Location: 3961 S Wasatch Blvd, Millcreek, UT 84124 (in the Olympus Hills Shopping Center) Hours: Sunday-Thursday: 11am-8pm Friday-Saturday: 11am-9pm Sunday Brunch: 10am-2pm What to Order: First-timers should try the combination platters, which let you sample multiple dishes. The Tabouli/Hummus/Broccoli Soup combo is a perfect introduction to Omar's Lebanese-influenced approach. Regulars report coming back about once a year and finding "it's still the highest quality food, most flavorful." Don't skip dessert. The chocolate cake is non-negotiable. The raw chocolate crème pie with caramel fudge filling runs a close second. Rawtopia is rated 4.8 stars by 123 OpenTable diners and has nearly 500 photos on Yelp from customers documenting their experiences. The restaurant offers takeout (call 801-486-0332) and delivery through Uber Eats. Parking is available in the shopping center lot. The restaurant is wheelchair accessible and has gender-neutral restrooms. Instagram: Follow @omarsrawtopia for menu updates, specials, and behind-the-scenes looks at the sprouting and dehydration process. Why Rawtopia Matters to Utah's Food Scene In a state known for comfort food and meat-heavy cuisine, Rawtopia represents something quietly revolutionary. It's not preachy. It's not exclusive. It's a family-owned organic restaurant where a Lebanese Druze American who started as a geophysicist and his chef mother have spent two decades proving that food can be both radically healthy and genuinely delicious. One customer who's been visiting for six years sums it up: "I can't believe it's been 6 years since my first review! Me and my husband have been coming about once a year since that first visit! It's still the highest quality food, most flavorful, and so [good]." The raw vegan restaurant Salt Lake City's health-conscious community has embraced isn't trying to convert anyone. It's simply offering an alternative—one where sprouted sunflower seeds become hummus, where zucchini transforms into pasta, and where a former bomb technician turned raw food alchemist can cook alongside his mother and Martha Stewart in the same lifetime. If you're looking for the best organic restaurant Millcreek offers, or if you need a truly safe gluten-free dining experience, or if you're just curious what twenty years of dedication to living foods tastes like, Rawtopia is waiting. Just remember to save room for the chocolate cake.

There's this moment—right when the stromboli comes out of the oven at Marcato Kitchen—when the dough does something magical. It sparkles. Not figuratively, like some food writer reaching for a metaphor. It actually sparkles from the 72-hour fermented dough hitting that blast of high heat, blistering and bubbling in a way that makes you stop scrolling through your phone and just... look. One customer put it perfectly: "Words really don't capture how much I love Marcato Kitchen. I grew up around good stromboli but they really take it to the next level! The crust is perfect. The fillings are top-notch." And honestly? They're not wrong. This is the best stromboli in Salt Lake City, and it's coming from a ghost kitchen in the Granary District that's rewriting the rules on what Italian-American street food can be. From Deer Valley Fine Dining to Stromboli Obsession: Chef Kyle Williams' Story Kyle Williams has been working in Utah's culinary landscape since 2012, with an impressive resume featuring some of the state's most renowned dining establishments, including J&G Grill in Deer Valley, Handle, HSL, Hearth and Hill, Waldorf Astoria, and Sushi Blue. That's the kind of chef pedigree you'd expect to find behind a white tablecloth, not a commissary kitchen counter. But that's exactly what makes Marcato Kitchen so damn interesting. Williams first moved to Salt Lake City in 2008 for a snowboarding-driven adventure that turned into an internship at Viet Pham's Forage. The formative kitchen posting threw him into the deep end of intense, intentional cooking—the kind that stays with you. More heavy-hitting placements would follow across Utah's fine dining scene, but the stromboli idea? That came later, in the most unexpected way. In 2013, Chef Giuseppe Randazzo introduced Kyle to the stromboli while they were working together, sparking his vision to transform this simple dish into a canvas for culinary artistry. "It was delicious. I loved the idea of the stromboli, the bread is a blank canvas, you can fill it with so many different ingredients," Williams explained. And here's where it gets interesting. Williams had been perfecting a Neapolitan pizza dough for years—one with long fermentation and organic flours. It wasn't traditional for stromboli, but he had it in his mind that the dough had to stand out as much as the flavor combinations inside. The result? A 72-hour fermented dough that serves as the ideal base for his diverse and vibrant flavor combinations. The Stromboli Experience: What Makes Marcato Kitchen Different Walk into Square Kitchen at 751 W 800 South—that's where Marcato Kitchen operates out of—and you're in for something totally different than your typical Italian restaurant Salt Lake City experience. Square Kitchen is a culinary incubator founded in 2018, offering kitchen space and support to small food businesses. It's part commissary kitchen, part ghost kitchen, part launchpad for Utah's most innovative food entrepreneurs. From the searing oven, the dough sparkles, with the first bite revealing a relatively thin crust that gives way to a softer texture underneath. The contrast is as captivating as the flavors within. And Williams isn't playing around with the fillings—these are chef-driven strombolis that draw from his travels and years in high-end kitchens. The Banh-Boli: Where Vietnam Meets South Philly The signature dish that has food writers losing their minds? The Banh-Boli. This superb example of Williams' thoughtful approach is where a beef dip collides with classic banh mi flavors somewhere over South Philly. Handsomely marbled brisket is braised for fourteen hours and forms the lustrous centerpiece. One of the genius moves here is that the cilantro component gets blended into an acidic chimichurri, creating the same herbaceous highlights without having to pick through cilantro stems and leaves that usually show up to the banh mi party. The star is the smoked brisket—a thick, tender slice of meat that truly stands out. It comes with pho broth for dipping, because of course it does. A customer raved: "Banh-Boli and Bulgogi Boli were equally incredible! Full of so much flavor and texture... otherwise 10/10!" The Cubano Stromboli: Classic Sandwich Meets Italian Craft One customer declared: "I ordered the Cubano Style... It was amazing, easily one of the best Cubanos I've had in Utah despite the stromboli form." The Cubano features citrus-marinated pork shoulder, mortadella, gruyere cheese, pickles, and passion fruit mustard—all wrapped in that 72-hour fermented dough. This is what sets Marcato apart from traditional Italian stromboli restaurants: Williams isn't just making Italian food. He's taking sandwich classics—Cubanos, banh mi, Korean bulgogi—and reimagining them through the lens of artisan stromboli craft. The Bodega and Other Menu Standouts The Bodega ($13.99) features a richly-satisfying ground beef and cheese blend, balanced and measured with Williams' keen chef-sense. There's a Mexican-inspired angle here with salsa macha that just works. The Teacher ($13.99) pays homage to Chef Randazzo with classic Italian meats like pepperoni, salami and mortadella, paired with baby kale, roasted pepper aioli, mozzarella and provolone. Then there's the Little Shawty with short rib and house giardiniera, the vegetarian "cheesesteak" with meaty oyster and shiitake mushrooms and house-made cheese whiz fueled by Calabrian chili, and a meatball stromboli with crispy prosciutto, San Marzano pomodoro sauce, and a blend of Italian cheeses. Another customer noted: "SO GOOD. The olives came warmed and were some of the best I've ever had. The Stromboli was incredible. Flavors were better than I imagined." Locally Sourced Ingredients Meet Fast Casual Innovation Each stromboli is crafted by hand using locally sourced ingredients, from farm-fresh produce to locally made cheeses and cured meats. Local sausage from Gerome's Market powers the Papa stromboli. This commitment to Utah ingredients brings a farm-to-table sensibility to fast casual Italian food that you don't usually see. Williams and his team describe their approach as "taking the fast from fast casual and the fine from fine dining, mashing them up. We use real ingredients and chef's touch, which translates to flavorful, fresh and thoughtful." And here's something Williams tells customers: the stromboli tastes even better the next day. They're hefty things—plenty to split with a dining companion or save for tomorrow. Just reheat and you're back in business. The Ghost Kitchen Revolution in Salt Lake City's Granary District Marcato Kitchen opened in November 2023 inside Square Kitchen, a downtown Salt Lake City commissary kitchen shared with other culinary professionals, with the intent of making better food available to the community while growing the brand. The ghost kitchen and commissary kitchen model is changing Utah's food scene. Square Kitchen was designed to be more than just an incubator—it became a gathering place, supporting businesses with branding, social media, legal services, and guidance on contracts with distributors. It's located in the Poplar Grove neighborhood on the western edge of the Granary District, an area that's become ground zero for Salt Lake's food innovation. What started as a grab-and-go concept has evolved. Marcato recently opened a second location at Woodbine Food Hall (545 W 700 S), expanding their reach while maintaining that chef-driven quality that makes their stromboli stand out. Planning Your Visit to Marcato Kitchen Square Kitchen Location: 751 W 800 S, Salt Lake City, UT 84104 Woodbine Food Hall Location: 545 W 700 S, Salt Lake City, UT 84104 Hours: Tuesday-Sunday, 11:00 AM - 9:00 PM Monday - Closed What to Order: If it's your first time, start with the Banh-Boli to understand what Williams is doing here—it's the perfect introduction to his fusion approach. The Cubano is a crowd favorite for a reason, and don't forget the Marcato sauce to go with the fries. The strombolis run around $14-$18, which is fair considering the quality of ingredients, the 72-hour dough fermentation process, and the generous portions. These aren't cheap commodity strombolis—they're handcrafted by a veteran-owned business with serious culinary chops. Pro Tips: Order ahead through DoorDash, Grubhub, or directly through their website for pickup The space at Square Kitchen is primarily grab-and-go, but the Woodbine Food Hall location offers seating Check their Instagram (@marcato_kitchen) for rotating specials and seasonal menu items They also offer catering for events—stromboli platters are a hit Parking: Street parking available on 800 South and surrounding streets. Square Kitchen is in the Granary District, easily accessible from downtown Salt Lake City. Why Marcato Kitchen Matters to Utah's Food Scene Here's the thing about Marcato Kitchen that makes it more than just another restaurant: it represents a shift in how we think about quality food in Salt Lake City. The team believes that enjoying real, nourishing meals served quickly shouldn't require a trip to an upscale restaurant while making it affordable. Williams is bringing Deer Valley fine dining techniques to a commissary kitchen. He's introducing Utahns to stromboli as an art form, not just a pizza shop afterthought. And he's doing it in a ghost kitchen model that's proving you don't need white tablecloths and a massive rent bill to serve exceptional food. Food writer Stuart Melling from Gastronomic SLC noted Williams' resume includes some of Utah's finest restaurants, calling the Bodega stromboli "testament to Williams' keen chef-sense, effortlessly balanced and measured." The stromboli might be a relatively untasted dish for many Utahns—it's not pizza, it's not a calzone, it's this Philadelphia-born rolled sandwich that somehow never made it big out West. Until now. Williams is changing that, one 72-hour fermented dough at a time, out of a shared kitchen in the Granary District. And yeah, that dough really does sparkle when it comes out of the oven. Go see for yourself. Follow Marcato Kitchen: Instagram: @marcato_kitchen Website: marcatokitchen.com Phone: (801) 300-1745 This veteran-owned business is redefining Italian-American street food in Salt Lake City, one chef-driven stromboli at a time.

You wouldn't expect to find some of the best Lebanese food in Salt Lake City tucked inside a convenience store next to a gas pump. But that's exactly where the Soweidan family has built something remarkable—a little piece of Beirut right here in Murray, Utah. Walk into the renovated corner of Sunburst Food Mart at 1300 East and 5600 South, and the smell of fresh pita baking in a gas-flame oven hits you first. Then you notice the family behind the counter—Habib, Fatme, Mustapha, and matriarch Rodeina Soweidan—moving with the practiced choreography that only comes from cooking recipes handed down through generations. One customer who lived in the Middle East for 14 years called discovering this place "a breath of fresh air," and honestly, that pretty much sums it up. This isn't your typical Middle Eastern restaurant. It's the kind of place where authentic Lebanese food meets Murray neighborhood charm, where Cottonwood High School students grab ice cream after school, and where the family's resilience shines through every dish they serve. From the Paris of the Middle East to Murray: A Family's Journey The Soweidan family started Beirut Cafe in 2019 with a simple mission: bringing their beautiful food to Salt Lake City, inspired by the fact that Beirut is known as the 'Paris of the Middle East' because of its vibrant culture. But their story goes deeper than that. The recipes that fill Beirut Cafe's menu come from the Soweidan family's mother, grandmother, and even great-grandmother—time-honored techniques for making everything from scratch, the way Lebanese families have cooked for centuries. When you order their smoky baba ghanouj or those perfect falafel patties, you're tasting culinary traditions that have been refined over generations. The timing of opening a restaurant in 2019 turned out to be both a blessing and a challenge. The Lebanese are nothing if not resilient, and that includes the folks at family-owned Beirut Cafe in Murray—they not only survived closures due to COVID, but are now thriving, open every day of the week, including Sunday. What really gets me about the Soweidans is how they've stayed connected to their homeland even while building something new here. Owner Rodeina Soweidan launched a campaign at Beirut Cafe following the massive explosion at the port of Beirut to gather donations for the Lebanese Red Cross. When crisis hits Lebanon, this family feels it—but they channel that emotion into community action rather than despair. More recently, when Israeli airstrikes devastated Lebanon in 2024, Fatima Soweidan stood in the restaurant, her thoughts with loved ones half a world away, including her sister with her kids and husband, all her friends and cousins who were separated, trying to hide themselves and save themselves. Yet even in those dark moments, the family kept serving their community, kept making that fresh pita, kept sharing their culture through food. The Lebanese Food Experience: What Makes Beirut Cafe Different Let me tell you something about that pita bread. The pita is cooked in a special gas-flame oven and comes out warm, puffy and delicious—and it's absolutely fundamental to almost everything they serve. One food writer declared that if you try nothing else at Beirut Cafe, you owe it to yourself to at least order a plate of hummus and a piece of that outstanding pita bread, calling it "life-changing." I know that sounds dramatic, but when you taste bread that's been made fresh to order, still warm from the oven with those perfect air pockets, you understand. It's the foundation that makes every other dish better. The Dishes Everyone's Talking About The standout at Beirut Cafe, according to multiple reviews and even the local food scene consensus? The kibbeh. Beirut Cafe serves some of the best kibbeh in Utah—those golden-fried torpedoes of bulgur wheat filled with spiced ground beef and pine nuts. At just $1.99 each, they're an absolute steal and a perfect introduction to Lebanese cuisine if you've never tried it before. Then there's the falafel situation. Food critic Ted Scheffler declared Beirut Cafe's falafel "the best falafel I've eaten in Utah—crispy delicious patties of ground garbanzos blended with veggies, herbs, sesame seeds and garlic, deep-fried and served with tahini sauce." First-time visitors have raved that "the falafel were flavorful and the best we've ever had," and trust me, when people use superlatives like that, they're not exaggerating. The baba ghanouj deserves its own moment too. One reviewer described it as "my ideal representation of the traditional eggplant dip," noting how tahini, garlic, olive oil and freshly squeezed lemon juice blend harmoniously, creating the perfect amount of roasted eggplant and brightness. The Grilled Meats & Shawarma Grilled meats and proteins are where Beirut Cafe really shines—the mixed grill entree includes generous kabab skewers of marinated chicken, perfectly pink lamb and kafta (ground beef) plus two sides. The kafta is especially good—it's basically a sausage-shaped meatball made with ground beef, lamb, onion, spices and herbs, and customers consistently praise its tender, juicy texture and flavorful seasoning. Here's something I love: the gyro and shawarma meats are made from scratch, not ordered in a pre-made hunk from Sysco, and when you serve delicious, juicy slices of crispy-edged gyro meat on that heavenly homemade pita, you've got a truly great gyro. That kind of from-scratch commitment is rare at wallet-friendly price points. One Uber Eats reviewer simply declared it "Best Lebanese food, including hummus and pita, in Utah," while another noted the portions are genuinely generous. "VERY tasty and plenty of food for me. The Beef Shawarma plate was a good portion that was well cooked, seasoned and fresh with plenty of meat," one customer explained. Don't Sleep on the Vegetarian Options The Veggie Combo showcases how everything on the combo plate except the tomatoes and lettuce is made from scratch—homemade grape leaves stuffed with chopped greens, rice, herbs and spices; three balls of falafel; and a generous serving of tabouli. The Beirut pies are another hidden gem. The spinach and cheese pies feature a flavorful filling of leafy greens and onions, all baked in that same gas-flame oven that produces the legendary pita. They're perfect for a lighter lunch or as an appetizer to share. The Murray Neighborhood Connection What makes this place special isn't just the authentic Lebanese food—it's how it fits into the Murray community. Ice cream from one of Utah's oldest creameries, Farr Better Ice Cream, shares space with Beirut Cafe and caters to high school students next door at Cottonwood High School. It's this weird, wonderful combination that somehow works perfectly. Teenagers stream in after school for ice cream. Families come for dinner and stay for dessert. The fast-casual format means you order at the counter and find a seat, but the service feels personal—one of the owners noted they made all the food on-site, and it shows in the attention to detail and care. The restaurant is large and spacious with a nice patio for folks who prefer to dine outside, making it ideal for Murray's warmer months when you want to sit under the shade and enjoy your meal. The location itself tells a story. The Sunburst Food Mart and Car Wash has been a fixture on the corner of 1300 East and 5600 South for years, better known for its auto repairs, gas, propane and sundries—so when a Lebanese restaurant opened in a renovated portion of the building, it was a neighborhood surprise. But that surprise has become a beloved fixture. What to Order at Beirut Cafe Look, the menu is extensive—it takes up an entire wall behind the counter. Here's what I'd recommend based on what customers consistently rave about: For First-Timers: Start with the hummus and fresh pita (seriously, this is non-negotiable) Add an order of fried kibbeh ($1.99 each—get at least two) Try the falafel plate to experience Utah's best falafel For the Adventurous: Baba ghanouj with extra pita for dipping Foul mudammas (stewed fava beans and chickpeas—a traditional dish you won't find everywhere) Stuffed grape leaves For Meat Lovers: Mixed Grill combo (chicken, lamb, and kafta skewers) Beef or chicken shawarma plate The whole roasted chicken with garlic sauce For Sharing: Veggie combo platter (perfect for vegetarians or as a shared appetizer) Multiple Beirut pies (spinach, cheese, or zaatar) Family combo plate with grill mix, salads, and sides One reviewer noted the authentic Middle Eastern hospitality and kindness, all at wallet-friendly prices, which really captures the Beirut Cafe experience. The pricing is remarkably reasonable for the quality—most entrees range from $10-17, and you're getting generous portions of food made from scratch. Planning Your Visit to Beirut Cafe Location & Hours: 1326 E 5600 S, Salt Lake City, UT 84121 (Murray/Cottonwood area) Monday-Thursday: 10:30 AM - 8:30 PM Friday-Saturday: 10:30 AM - 9:30 PM Sunday: 11:00 AM - 8:30 PM Getting There: The restaurant shares parking with Sunburst Food Mart, so there's plenty of space. It's literally right across from Cottonwood High School, making it easy to spot. What to Know: Order at the counter, then find a seat with your number They offer catering for events (and customers rave about the presentation) Online ordering available through their website and delivery apps Outdoor patio seating available during warmer months Farr's Ice Cream counter inside for dessert Insider Tips: The premises and bathrooms are spotless—a sign that they really care about every detail Go early for lunch to beat the Cottonwood High School crowd Don't be intimidated by the extensive menu—the staff is incredibly helpful with recommendations If you can't decide, the combo platters let you taste multiple dishes Follow Them: Find Beirut Cafe on Instagram and their website at beirutcafe.com for menu updates and specials. Why Beirut Cafe Matters to Utah's Food Scene To be honest, you wouldn't expect to find such authentic Middle Eastern flavors smack dab in the middle of Murray, but that's exactly what makes Beirut Cafe so important to Salt Lake City's evolving food landscape. This is a family that could have taken shortcuts—used pre-made pita, bought frozen falafel, relied on Sysco for their meats. Instead, they chose to honor the recipes passed down from their grandmother and great-grandmother. They chose to bake fresh pita in a special gas-flame oven. They chose to make everything from scratch, even when times got tough during COVID, even when heartbreak from Lebanon made it hard to focus. As one delighted customer put it: "All extremely fresh, piping hot, obviously made for us. All were so enjoyable... Another sign of excellence? The premises and bathrooms are spotless...they really care!" That care shows in every crispy falafel patty, every perfectly grilled kafta skewer, every warm piece of pita that comes out of that oven. The Soweidan family isn't just serving Lebanese food in Murray, Utah—they're preserving a culinary tradition and sharing their culture with a community that's embraced them right back. In a city that's rapidly expanding its international food scene, Beirut Cafe stands as proof that authenticity doesn't require a fancy downtown location or a massive marketing budget. Sometimes it just takes a family willing to work hard, cook from the heart, and share the flavors of their homeland with anyone willing to walk through the door. Even if that door happens to be in a convenience store. Find Beirut Cafe at 1326 E 5600 S, Salt Lake City (Murray), UT 84121 | (801) 679-1688 | beirutcafe.com

There's a moment at HandoSake that makes you forget you're landlocked in Utah. You're sitting at the gleaming sushi bar, watching the chef torch a piece of sablefish until its edges blister and char, and then—without ceremony, without fuss—he hands it directly to you. Warm rice, ice-cold fish, crispy nori that hasn't had time to go soft. The whole thing fits in your palm like a gift. "Hand rolls are super fresh and made for you as you eat," one customer explains. "Rice was really well cooked and seaweed was very fresh and crisp." This is temaki sushi the way it's meant to be experienced—not plated and photographed, but eaten immediately, still radiating warmth from the sushi chef's hands. And it's exactly what HandoSake brought to downtown Salt Lake City when they opened at 222 South Main Street as the city's original Japanese hand roll bar. The Vision Behind Salt Lake City's Hand Roll Revolution HandoSake specializes in temaki sushi, which are traditionally known as hand rolls. These delicious, warm, and crunchy hand-sized "rolls" melt in your mouth. The concept itself is deceptively simple—quality rice, crunchy nori seaweed, and fresh fish—but execution is everything. The restaurant occupies the former space of The Daily and Bistro 222 on Main Street, transforming it into something that feels equal parts Tokyo and downtown SLC. The interior design features lots of black stone, cool tone lighting with a gigantic water feature almost the whole width of the restaurant, with the logo on the stone back. It's the kind of space that photographs beautifully but feels even better in person—modern without being cold, upscale without being stuffy. Owner Jim runs the operation with a friendly, welcoming approach that sets the tone for the entire experience. One guest recalls going "on a night where the owner (Jim) introduced himself, friendly as well!" That personal touch extends throughout the staff, from the sushi chefs who work with precision at the bar to the servers navigating the dining room with genuine warmth. The restaurant's commitment centers on what makes a great hand roll truly exceptional. A great hand roll focuses on exceptional rice quality, crunchy nori (seaweed), and fresh fish. These are what make HandoSake stand out—our quality. They fly in high-quality fish weekly, ensuring that whether you're ordering bluefin tuna, Norwegian salmon, or hamachi yellowtail, you're getting something that would make coastal cities jealous. The Hand Roll Bar Experience: Fresh Temaki Done Right Here's what you need to understand about eating at HandoSake: this isn't grab-and-go sushi. This is an interactive dining experience where timing matters, where the chef's hands become part of the ritual. "Highly recommend sitting at the bar for the true omakase experience where the chef will hand you each roll directly as it's finished and ready to eat," advises one regular. "The sushi bar was the largest seating area in the place and was a really cool feng shui element." Watching the chefs work is half the pleasure—the precise movements, the way they know exactly when that nori has hit peak crispness, the gentle torch work that transforms raw fish into something transcendent. The menu offers an array of specialty hand rolls alongside small plates designed to start your meal right. The standout dishes have earned near-legendary status among downtown Salt Lake City diners: The Crispy Rice: This appetizer appears on almost every table for good reason. "The tempura rock shrimp was SO GOOD with tiny fine threads of crispy green onions sprinkled on top," one guest raves. The crispy rice itself provides that satisfying crunch while staying tender inside, topped with fresh fish and just enough sauce to tie it together. Rock Shrimp: "The rock shrimp reminds me of some of the best I've ever had in LA," notes a customer who's clearly eaten their way through California's sushi scene. "Perfectly fried with a crispy batter, paired with a sweet and spicy sauce that was practically addictive." Start here. Trust us. Torched Sablefish: One diner "HiGHLY recommends the Torched Sablefish," and we concur. The black cod gets kissed with flame until the fat renders slightly, creating those crispy, caramelized edges while the interior stays buttery and rich. Hamachi with Ponzu: The yellowtail here benefits from HandoSake's commitment to quality fish. Customers consistently praise the "Hamachi with Ponzu" for its clean, bright flavors—the citrusy ponzu cutting through the fish's natural richness. Toro Nigiri: When it's available, the fatty tuna is worth the splurge. "The TORO literally melts in your mouth!" exclaims one enthusiastic review. For special occasions or when you just need to treat yourself, this is it. Lobster Hand Roll: One customer who usually skips seaweed asked for soy paper instead and was blown away: "The roll was packed with lobster, and the lemon aioli tied it all together beautifully." The kitchen accommodates dietary preferences and restrictions with genuine care, not just tolerance. The five hand roll set offers an excellent way to experience the menu's range, letting you sample multiple styles while the chefs work their way through your order. "Each of us had 5 Hand Rolls + Avocado Roll + Some Appetizers (crispy rice and shrimp) and they were all very fresh and not fishy at all," reports a satisfied group of diners. And don't sleep on dessert. The matcha crème brûlée provides the perfect sweet finish—"it was so decadent!" according to multiple reviews. Downtown Salt Lake City's Modern Japanese Gathering Place HandoSake occupies an interesting space in Salt Lake City's dining landscape. It's upscale enough for date nights and business dinners, but relaxed enough that you won't feel weird showing up in jeans. "This is definitely a great upscale date night place or nice business lunch place," notes one reviewer who gets it. The bar program deserves attention beyond just the sushi bar. They offer a full selection of premium sake, Japanese whiskey, and signature cocktails. "The Watermelon Marg was amazing and my friends enjoyed the Handosake Old Fashion," according to one group's experience. The drinks menu shows the same attention to quality that defines the food—thoughtful, well-executed, designed to complement rather than compete with the sushi. On weekends, the energy shifts upward. HandoSake features "live music on the weekend" and occasional DJs, creating a vibrant atmosphere that sets it apart from more traditional Japanese restaurants. It's the kind of place where you might start with an early dinner and end up staying for drinks, watching the space transform from dining destination to downtown hangout. The staff navigates this evolution seamlessly. "Sat at the bar & Sendi prepared our food right in front of us with SUCH great care. The manager was also friendly and social!" That balance—serious about the food, easygoing about everything else—defines the HandoSake experience. The space itself accommodates various dining styles. The sushi bar seats offer front-row access to the action. Tables provide a more traditional dining experience while still letting you appreciate the restaurant's striking design. "The restaurant is so beautifully designed, spacious, and incorporates lots of modern stone elements that makes the experience feel high end, and welcoming." Why Downtown SLC Needed HandoSake Salt Lake City's sushi scene has grown considerably over the past decade, with spots like Takashi, Kyoto, and Sapa each carving out their own niche. But HandoSake brought something different—a focused commitment to the art of temaki, the hand roll that demands to be eaten immediately, before the nori softens and the whole thing loses its textural magic. HandoSake is "Salt Lake City's original Japanese hand-roll bar, offering fresh, made-to-order hand rolls, authentic Japanese cuisine, and a vibrant dining experience." That "original" matters. They pioneered this particular approach in downtown SLC, educating diners about why hand rolls taste different (better) when made to order and handed directly to you. The location on Main Street puts them in the heart of downtown's dining renaissance. You're a short walk from Temple Square, City Creek Center, and the rest of the downtown district that's seen massive growth in recent years. For visitors staying downtown and locals who work in the area, HandoSake offers a lunch destination that feels special without requiring a drive across town. The quality stands up to coastal comparisons, which matters in a landlocked state where "good sushi" sometimes comes with an implied asterisk. "The sashimi is simply outstanding – incredibly fresh, beautifully sliced, and melts in your mouth. Each piece feels like a small celebration of flavor and craftsmanship." No asterisks needed. The kitchen also demonstrates genuine care for dietary restrictions. One guest with seafood allergies shares: "They adjusted my order that I was able to enjoy my dinner very well! I'm also very picky about seafood due to my allergy and usually not a big fan of spicy tuna because of texture of tuna that's ground but they had big chunks of tuna that I actually enjoyed it a lot surprisingly." That attention to detail—accommodating allergies while still delivering on flavor—speaks to the restaurant's commitment to hospitality. Planning Your Visit to HandoSake Location: 222 South Main Street, Salt Lake City, UT 84101 (downtown, in the Marmalade District) Hours: Monday-Thursday: 11am-9pm Friday-Saturday: 11am-10pm (midnight for the bar on weekends) Sunday: Closed What to Order: Start with the crispy rice and rock shrimp appetizers. For hand rolls, trust the Chef's Choice or go with the five hand roll set to sample variety. Don't skip the torched sablefish or hamachi with ponzu for nigiri. If toro is available, get it. Finish with matcha crème brûlée. Pro Tips: Sit at the sushi bar for the full hand roll experience—you want those rolls handed directly to you Make a reservation, especially for Friday and Saturday nights when they stay open later and the energy picks up Come with an appetite; portions are generous and the quality fish deserves your full attention Ask about the sake selection if you're exploring Japanese spirits Check their Instagram (@handosake) for specials and weekend DJ announcements Parking: Street parking available on Main Street and surrounding blocks; several paid lots nearby in the downtown area Phone: (385) 295-4377 Price Point: Moderate to upscale; plan on $30-50 per person for a full meal with appetizers HandoSake represents something important in Salt Lake City's evolving food scene—a restaurant that respects tradition while creating an atmosphere that feels distinctly modern and local. The hand rolls arrive warm and perfect, the fish tastes impossibly fresh for being 600 miles from the ocean, and the whole experience reminds you why good sushi is about more than just ingredients. It's about timing, technique, and the human connection between chef and diner. "Every meal feels like a small celebration of flavor and craftsmanship," one customer reflects. In downtown Salt Lake City, where new restaurants open regularly and competition stays fierce, HandoSake has carved out something special—a hand roll bar that delivers on its promise of quality, freshness, and that irreplaceable moment when a perfectly crafted temaki roll passes from the chef's hands directly into yours. Find them at 222 South Main Street, follow @handosake on Instagram for updates, and make a reservation for your next downtown Salt Lake City dining experience. Your nori awaits—crispy, fresh, and ready to melt in your mouth.

There's this moment at Handle when the server sets down the General Tso cauliflower—florets glistening with sriracha vinaigrette, impossibly crispy despite being drenched in sauce—and you realize you've been lied to your whole life about what vegetables can be. One customer put it simply: "After staying a week in Deer Valley, Handle was by far my best meal - my big family of 20+ all unanimously agreed too." That's the thing about this unassuming spot tucked just off Park City's Main Street on Heber Avenue. It doesn't announce itself with white tablecloths or pretense. It just consistently serves some of the best farm-to-table food in Park City, the kind that makes you rethink what you thought you knew about seasonal American cuisine. Chef Briar Handly—yes, the restaurant's name is a play on his own—has been chasing perfection in Park City kitchens for over two decades. And the James Beard Foundation has noticed, nominating him as a semifinalist for Best Chef in the Mountain region three times (2020, 2022, and 2023). Not bad for a kid from Vermont who moved to Colorado at 18 just wanting to be near mountains. From Vermont to the Wasatch: How a New England Culinary Institute Graduate Built Park City's Most Consistent Restaurant Handly's path to becoming one of Park City's most respected chefs started accidentally. "I didn't really know what I wanted to do with my life, but I knew I wanted to be around the mountains," he's said about his move to Colorado. Working in restaurant kitchens alongside talented chefs, he fell hard for the craft—"that pursuit of perfection and making people happy with the food that I put out." The obsession sent him back to Vermont to attend the New England Culinary Institute, a rigorous year-long program with two six-month internships. He returned to Utah for those internships, working under Park City's culinary heavyweights: Seth Adams at Riverhorse on Main, John Murcko (now of Firewood), and Bill White. After earning his stripes as executive chef at Talisker on Main, Handly saved money with his wife and business partner Melissa Gray and their partner Meagan Nash to open Handle in August 2014. The early days were pure hustle and heart. "We still had a very limited budget when we began the process of opening Handle, so we had to call in many favors from friends and family," Handly remembers. Nash's Uncle Russell did the demo and remodel (he eats free for life). Friends built the original tables and host stand. Everyone pitched in ripping up four layers of old restaurant flooring in a space on Swede Alley that many said was cursed—countless restaurants had opened and closed there before Handle broke the cycle. Growing up in Vermont, and just the way I like to eat and cook, it's just always been ingrained in me to cook with the seasons and highlight those ingredients that are so good at the peak of their season, Handly explains. That Vermont farm-to-table ethos isn't marketing speak at Handle—it's printed fresh on menus every single day based on what's actually available from local farmers and ranchers. The Handle Experience: Small Plates That Actually Fill You Up (And Make You Think About Vegetables Differently) Step into Handle's sleek, mid-century modern space with its cozy green banquette booths and you'll notice the vibe immediately—it's lively without being loud, refined without being stuffy. The kind of place where you can celebrate an anniversary or just grab a burger at the bar on Wednesday nights when they run food and drink specials that locals guard like secrets. The menu is built for sharing—mostly small plates and a few heartier options that let you taste your way through Handly's seasonal vision. And here's where Handle gets interesting: the vegetable dishes often steal the show from the proteins, which is saying something in beef-loving Utah. That General Tso cauliflower. It started as buffalo cauliflower when Handle first opened, then evolved into the General Tso version from their Salt Lake City sister restaurant HSL. Florets are dredged in cornstarch and coconut milk, tossed in General Tso sauce, and topped with that sriracha vinaigrette. One reviewer wrote: "The cauliflower was GF & nom.com," while another called it simply "not to be missed." It's guaranteed on the menu—one of the few constants in a restaurant that otherwise changes dishes as ingredients flow through the seasons. The mushroom bolognese has reached cult status among regulars. At $42, it's not cheap—one NYC transplant did a double-take at the price but admitted, "I don't regret it even though that sounds crazy. Like I live in nyc and I don't know that I've even had a pasta that expensive." What makes it worth it? Umami on point, savory and cravable, topped with mascarpone cheese. Multiple reviews mention this dish specifically, with one diner noting it "tasted like a meaty dish despite being vegetarian!" The fried chicken appears nightly with seasonally rotating sides—perfectly crispy, well-seasoned, the kind that makes you understand why it's been on the menu in some form since day one. A reviewer raved: "The chicken was perfectly crispy and well seasoned." The kale salad has achieved near-mythical status. The Infatuation put it best: "You can tell a lot about a restaurant by its most basic salad. At Handle, it's one with just kale, pine nuts, and cheese, but it's so perfectly dressed and seasoned that you leave thinking about the leafy greens for days." One group declared it "the best any of us had ever had. It had crunch and texture." Walk into Handle on any given night and you might also find market shellfish in coconut broth, lamb t-bones with seasonal vegetables, octopus fried crispy on the outside and tender within, or hamachi crudo with unexpected garnishes. The menu prints fresh daily—a practice they've maintained since opening—which means Handly and his team can pivot as ingredients hit their peak. Desserts often feature creations from Normal Ice Cream, founded by Alexa Norlin who previously worked as pastry chef at Handle and HSL. The "Handle" salted maple ice cream bar—salted maple ice cream dipped in Solstice Wasatch blend dark chocolate with brown butter milk crumb—appears on the dessert menu at both Handle locations, a sweet reminder of the tight-knit culinary community Handly has fostered. Building a Legacy: How Handle Transformed Park City's Restaurant Scene Over 10 Years In January 2025, Handle celebrated its 10th anniversary—a milestone that feels surreal to the founding partners. "Ten years kind of flew by," Handly said, standing in front of the weathered wooden sign that's turned from light blue to gray. They've ordered a new one, but that old sign represents something important: staying power in a town where restaurants cycle through like ski seasons. The early years nearly broke them. Handly, Gray, and Nash worked six, seven days a week. They had complete control over every detail, so "every negative review or tough night felt devastating," Nash remembers. The COVID-19 pandemic in 2020 forced them to close for dine-in and pivot to takeout. "Unfortunately, food doesn't really translate as well when you put it in a box," Handly admits, "but we got through it with the locals' support." Now they run two restaurants—Handle in Park City and HSL in Salt Lake City, which opened in 2016—with a staff of over 80 people. Handly has learned to let go, trusting his chefs de cuisine Dave Rosenberger (Handle) and Kyle Williams (HSL) to execute his vision while he spends more time with his young daughter. "In order to run this restaurant and to run any restaurant, you need staff that is loyal to you and shows up every day," he says. "Getting down to the nitty gritty, the people that have stuck with me — I mean that's part of it, the key to our success." Handle has become a launching pad for Park City's next generation of culinary talent. Former Handle chefs have gone on to impressive ventures: Max Nelson at Central 9th Market, Alexa Norlin with Normal Ice Cream, Drew Fuller at Oquirrh, and Philip Grubisa of Beltex Meats. It's the kind of culinary family tree that signals a restaurant doing things right. Handle's Place in Park City's Farm-to-Table Movement What Handle has carved out of that pocket on Heber Avenue is precisely what Park City needed a decade ago and still needs today: Good, casual food and drink, refined enough to impress out-of-town friends but not so self-important that it demands draining your bank account. Well, mostly. Yes, you'll pay Park City prices—figure $$$$ on Yelp—but the quality consistently matches the cost. The restaurant ranks #27 out of 218 Park City restaurants on TripAdvisor with a 4.4 rating, but more telling are the reviews from people who've eaten their way through the entire town. One visitor wrote: "After having hit many of the top rated restaurants in PC over a week and a half while staying on Main Street, Handle was by far the best food." Another regular customer noted: "We have been coming to Park City at least once a year for the last few years, and this is our favorite dining spot we've found. The menu is unique and interesting and well executed to produce delicious food." Handly's commitment to local sourcing isn't just about flavor—it's about supporting the agricultural community surrounding Park City. The menu changes as things go out of season and new ingredients come in, which means summer brings peak tomatoes and stone fruits while fall delivers squashes and root vegetables. "When the farmers and growers are bringing us fruit and vegetables that are packed with flavor, and we plate it beautifully? It doesn't get much better than that," he's said. This approach puts Handle squarely in Utah's broader farm-to-table movement, connecting mountain diners to Wasatch-area farms and ranchers in tangible ways. Every dish tells a story of where food comes from, prepared by a chef who fell in love with that philosophy growing up in Vermont and brought it west to the mountains. Planning Your Visit to Handle Park City Address: 136 Heber Avenue, Park City, UT 84060 (just off Main Street on Swede Alley) Hours: Monday-Thursday: 5:00 PM - 9:00 PM Friday-Saturday: 5:00 PM - 10:00 PM Sunday: 5:00 PM - 9:00 PM What to Order: Start with the General Tso cauliflower (trust me) and the kale salad. Get the mushroom bolognese even if the price makes you wince—you won't regret it. The fried chicken is a guaranteed winner. For dessert, whatever Normal Ice Cream creation is on the menu that day. Insider Tips: The bar is the best seat in the house, especially on Wednesday nights for food and drink specials. The burger—served nightly at the bar and Wednesday evenings in summer in the dining room—is one of Park City's best-kept secrets. Reservations recommended, especially during ski season and Sundance Film Festival in January. Getting There: Metered parking available on Main Street or in the China Bridge lot with free or modest fees depending on time of day. Handle is an easy walk from most Old Town Park City hotels. Dietary Accommodations: Strong vegan and vegetarian options—many reviewers specifically praise Handle for this. Gluten-free options available. Just ask your server. Instagram: @handleparkcity Handle represents something increasingly rare in resort towns: a locally owned, chef-driven restaurant that's survived a decade not by following trends but by sticking to fundamentals—seasonal ingredients, thoughtful preparation, and genuine hospitality. Handly's Vermont farm-to-table roots have flourished in Utah's mountain soil, creating a Park City restaurant that locals return to regularly and visitors remember long after their ski vacation ends. As Handly puts it: "We're constantly pushing to keep evolving, changing with the seasons, and hopefully getting better all the time. I like to keep our guests guessing." Ten years in, they're still guessing—and still coming back for more.

There's a moment that happens at Morty's Cafe on St. George Boulevard when the server sets down a basket of scone fries – these golden, puffy strips of fried dough dusted with powdered sugar, served alongside tiny containers of honey butter and raspberry cheesecake dip. Tourists from the East Coast pause mid-conversation, genuinely confused. "Wait... these are scones?" Welcome to Utah, where scones aren't what the rest of America thinks they are. And welcome to Morty's Cafe St. George, where a USU professor and his former student brought Cache Valley's decade-long burger dynasty south to the red rocks, complete with award-winning burgers and a Utah cultural education you didn't know you needed. One TripAdvisor reviewer summed it up perfectly after their group of eight stopped in post-hiking: "Morty's hit the spot. The restaurant was jammed early (530pm), but service was super fast. Everyone enjoyed their burgers. Don't go and miss the Utah Scones (otherwise known as beignets)." From Campus Corner to Cache Valley Legend: The Preston Parker & Ty Mortensen Story The best businesses start with people who have no business starting businesses. In 2014, Preston Parker was a communications professor at Utah State University with a bachelor's degree, two master's degrees, a doctorate, and exactly zero restaurant experience. His student, Ty Mortensen, approached him with an idea that made no sense on paper: open a gourmet burger joint next to campus, in a town where several burger places had just closed down. Parker did what professors do. He researched. He tracked down the owners of those failed burger restaurants, asked them why they'd closed, looked at the data, and came to a conclusion that contradicted everything the market was telling him: a really good burger, done right, would work in Logan. Neither he nor Mortensen knew how to run a restaurant, so they found a group of people with different culinary perspectives, threw ideas against the wall, and came up with what would become known as the Best Burger in Cache Valley – a title Morty's has won every single year since 2014 from multiple award organizations including Cache Valley Family Magazine, Herald Journal Reader's Choice Awards, and Logan Foodies. They even funded the whole thing through a Kickstarter campaign, raising over $12,000 from locals who believed in the vision. The original location opened in September 2014 on Darwin Avenue, complete with a rooftop garden where Parker – a fifth-generation produce grower who also owns Parker Produce – grew basil for the pesto sauce and tomatoes for the romesco. "Most people are excited to have locally grown produce even if it's on a rooftop," Parker told the Herald Journal in 2015. "They want to eat local because they know it's naturally grown; no pesticides and only organic fertilizers." Fast forward to 2017, and Parker started eyeing Southern Utah. The St. George location opened at 702 East St. George Boulevard – an old Maverik gas station transformed into what would become Morty's most successful location, even outselling the original Logan spot. "People appreciate higher quality food there," Parker explained in a recent interview. Two years ago, he bought out Mortensen's share of the business and opened Morty's to franchising, expanding to Providence, Syracuse, and North Logan. But it all started with a professor who knew nothing about burgers and a student with a wild idea. The Best Burgers in St. George Utah: Hand-Pressed Perfection Meets Global Flavors Let's talk about what makes these burgers worth the decade of awards. First, there's the baseline: the Iconic Burger. Simple. Unadorned. Just a hand-pressed beef patty on a toasted bun with Morty's signature sauce. One traveler who made it a rule to only eat at local, one-of-a-kind restaurants wrote on TripAdvisor: "I had the 'Iconic Burger,' which was their unadorned, basic burger and it was very good and satisfying." Another reviewer called it "divine" with the note that their 9-year-old said, "Say in our review, do you like delicious food, or Morty's because it's the same thing." But where Morty's really gets dangerous is with their creative burger combinations. The Hawaiian – one of their most popular offerings – features pepper jack cheese, bacon, jalapeños, house-made pineapple jalapeño relish, and Korean barbecue sauce. It's spicy-sweet chaos in the best possible way. Multiple reviewers specifically called it out as a standout choice. Then there's the Yucatan with an egg on top – a customer favorite according to Restaurantji reviews. One local noted: "Morty's Cafe in St. George is known for having the best burgers in town, especially the Yucatan with an egg on top." And the Mortician? That's the beast. Morty's signature loaded double burger that will test your commitment to finishing what you started. It's the burger that earned them their Instagram bio bragging rights: "Home of the Mortician Burger." For those seeking something lighter, the Buddha Burger comes with a nice kick from the dressing, and the Mediterranean salad gets consistent praise for being "huge and delicious." The quinoa salad with added chicken is another generous serving that keeps the health-conscious crowd coming back. What ties it all together? Locally sourced ingredients whenever possible, hand-pressed patties, and buns that actually matter – they use brioche and flour-top potato buns depending on the burger. And yeah, you can substitute chicken on any burger, which is a flexibility move that doesn't get enough credit. Utah Scone Fries: A Cultural Education Served with Raspberry Cheesecake Dip Here's where we need to pause and have a conversation about Utah food culture. If you grew up anywhere other than Utah (or a few select pockets of the Mountain West), a scone is a dense, biscuit-like pastry you eat with tea and clotted cream at a British café. But in Utah, scones are something completely different: puffy, golden pieces of fried dough served with honey butter, powdered sugar, or – in Morty's case – an addictive raspberry cheesecake dip. They're basically beignets. Sopapillas. Fry bread. Deep-fried pillows of joy. Morty's serves them as "scone fries" – bite-sized strips of fried scone dough that come dusted with your choice of powdered sugar or cinnamon sugar, accompanied by honey butter or that raspberry cheesecake sauce that multiple customers rave about. One TripAdvisor reviewer wrote: "Great food. My favorite is the breakfast sandwich and scone fries. Oh my goodness, those scone fries with the raspberry cheesecake dip is phenomenal." Another customer who ordered takeout specifically called out: "We had a great carryout meal which included 1/3 pound cheeseburgers, onion rings with a great dipping sauce, and scone fries which had a great raspberry cheesecake sauce! We will definitely be back." The scone fries are a Utah cultural artifact – a nod to the LDS pioneer heritage where fried scones (sometimes called "Mormon scones") became a breakfast and celebration staple. For many Utah families, scones represent childhood memories of camping trips, family breakfasts, and community gatherings. At Morty's, they've taken this tradition and made it fast-casual accessible, turning it into the perfect shareable side that confuses and delights out-of-state visitors in equal measure. Fast-Casual Dining Done Right: The St. George Blvd Experience Walking into Morty's Cafe St. George, you'll find a space that splits the difference between fast food efficiency and casual dining quality. You order at the counter, grab a number, and within minutes – seriously, the speed gets mentioned in nearly every review – your food arrives. The interior is clean and casual with local artwork displayed on the walls. "The restaurant area is clean and offers local art work for sale," noted one newcomer to St. George who was immediately impressed by the helpfulness of the staff answering all their questions about the build-your-own sandwich options. The outdoor seating is dog-friendly (confirmed by multiple reviewers), which makes it perfect for pre- or post-hike meals when you're coming back from Snow Canyon or heading toward Zion National Park, just 45 minutes northeast. The location on St. George Boulevard puts you near Utah Tech University, making it a popular spot for students and working professionals during the lunch rush. Service is consistently fast. One delivery customer wrote an all-caps rave: "MORTY'S HAS SUPER FAST DELIVERY, I THINK THEY SENT IT TO OUR RANCH HOUSE WITH A DIRT BIKE MESSENGER! ASKED FOR EXTRA SAUCE AND THEY SENT IT TOO!" Several reviewers mentioned that the staff is genuinely helpful and kind, with one calling out an employee named David specifically for making their experience "awesome" with top-notch service. Beyond Burgers: Breakfast Burritos, Reubens & Dietary Flexibility Here's what makes Morty's more than just another burger restaurant: the menu has actual range. The breakfast burrito game is strong. The Morty's Burrito – stuffed with two scrambled eggs, bacon, french fries, American cheese, ketchup, and sriracha – is a local favorite that Parker himself says is one of Morty's best-kept secrets. "People don't think of it as a breakfast place, but the sandwiches and burritos are so good," he told the Standard-Examiner. And here's a weird St. George-specific trend: the Syracuse location's general manager noticed that their St. George spot gets more orders for Reuben sandwiches than any other Morty's location. It's made with pastrami, sauerkraut, provolone, Swiss, and house-made spicy Russian dressing on marbled rye bread. Multiple customers mentioned it, though one noted the meat was "very tough" on their visit. For vegetarians and vegans, there are real options here – not just sad afterthought salads. The Three Bean Burger and Little Buddha veggie burgers both get solid reviews, though one customer did note their 3 Bean burger "crumbled apart" and was "too dry," suggesting it needed a better binding agent. Morty's also offers gluten-free buns, with multiple celiac customers reporting safe experiences when they mentioned it was an allergy rather than a preference. The quinoa salads are genuinely generous portions, and you can add chicken to most salads if you want some protein. Sweet potato fries get consistent praise and are often preferred over the regular fries by reviewers. St. George's Gateway to Greater Zion: Why Location Matters Morty's Cafe St. George sits at an interesting geographic crossroads. You're on St. George Boulevard in Utah's fastest-growing metro area, in a city that's become the retirement and recreation capital of Southern Utah. You're 45 minutes from Zion National Park's south entrance, making Morty's a perfect fuel-up spot before a day of hiking Angels Landing or The Narrows. You're in a college town with Utah Tech University students creating constant lunch demand. And you're on the I-15 corridor that funnels travelers from California, Nevada, and Arizona through on their way to Utah's Mighty Five national parks. One reviewer captured this perfectly: "Our group of 8 was looking for some good burgers after a long day of hiking. Morty's hit the spot." The St. George location has thrived partly because it serves locals who want quality fast-casual food and partly because it catches tourists who are done with chain restaurants and want something authentically local. When you're coming back from a morning at Snow Canyon State Park or heading out to explore the Greater Zion area, Morty's represents the kind of locally-owned, quality-focused dining that makes a trip memorable. Parker noted that the St. George location has actually outperformed the original Logan spot in sales, suggesting that Southern Utah diners and visitors appreciate the higher-quality ingredients and creative approach to comfort food. Planning Your Visit to Morty's Cafe St. George Address: 702 East St. George Blvd, St. George, UT 84770 Hours: Monday-Friday: 8:00 AM - 9:00 PM Saturday: 8:00 AM - 10:00 PM Sunday: Closed Phone: (435) 359-4439 Instagram: @mortyscafestg What to Order: Based on customer reviews and recommendations, here's your hit list: The Yucatan with an Egg – Consistently called out as the best burger on the menu Utah Scone Fries with Raspberry Cheesecake Dip – Non-negotiable. This is the Utah cultural experience Hawaiian Burger – The house-made pineapple jalapeño relish is special Morty's Burrito – If you're there for breakfast, don't sleep on this Onion Rings – Multiple reviewers called them some of the best they've had anywhere Pro Tips: Arrive early during peak times (5:30 PM seems to be when it gets packed) The Iconic Burger with fries is Thursday's student special for $6 – you don't actually have to be a student Parking can be limited on busy days They deliver through DoorDash if you're staying nearby The outdoor seating is dog-friendly If you need gluten-free, mention it's an allergy and they'll take extra care Pricing: Burgers run around $8-12, with most combo meals landing in the $12-15 range. It's fast-casual pricing for quality that punches above its weight class. Why Morty's Matters to Utah's Food Scene Ten years of winning "Best Burger" awards doesn't happen by accident. What Preston Parker and Ty Mortensen figured out in 2014 is the same thing that makes Morty's work in St. George today: people want quality food that doesn't pretend to be something it isn't. They want locally sourced ingredients when possible. They want creative flavors that respect the burger as an American staple while pushing it somewhere new. And they want it fast, affordable, and consistent. The fact that a communications professor with no restaurant experience researched his way into creating one of Utah's most successful small burger chains is the kind of story that only makes sense in retrospect. Parker even grows some of the produce himself through Parker Produce, maintaining that connection to the land that Utah's agricultural heritage demands. But more than the food, Morty's represents something about Utah's evolving food culture. It's the bridge between pioneer traditions (those scone fries) and global flavors (Korean barbecue sauce on a burger). It's locally owned but franchise-ready. It's a Cache Valley success story that traveled south and somehow got even better. As one reviewer put it simply: "The food was great again. Ready on time and so delicious. The servers are very nice." Sometimes that's all you need. The Bottom Line: Morty's Cafe St. George delivers award-winning burgers, Utah's best-kept secret side dish (those scone fries), and fast-casual dining that respects your time and your taste buds. Whether you're a local looking for your new lunch spot or a tourist fueling up before Zion, this is what good American comfort food looks like when a college professor decides to do the research. And yes, those scones are fried dough, not what you're thinking. Trust the process. Get the raspberry cheesecake dip. Thank me later. Find Morty's Cafe St. George at 702 East St. George Blvd, or follow them on Instagram @mortyscafestg for seasonal specials and daily updates.