Restaurants

The fluorescent lights of the Fashion Place Mall parking lot aren't where you'd expect to find a taco revelation. But step inside La Lola Taco at 6356 State Street in Murray, and you'll understand why locals are already calling this the best Mexican food they've had in Utah. The aroma hits first—mesquite-grilled meat, charred tortillas, the unmistakable perfume of authentic Mexican street food that doesn't apologize or compromise. "Best tacos I've had in Utah," one customer raved on a local message board just days after the January 2026 opening. "My wife grew up in Mexico City and she said it was the best she has had in Utah." That's not hype. That's what happens when a Michelin Bib Gourmand chef brings fifteen years of California taqueria experience to Salt Lake County's hungriest neighborhood. The California Connection: Why a Michelin Chef Chose Murray Chef Luis Perez didn't just wake up and decide to open a taco shop in Murray, Utah. He spent fifteen years building Lola Gaspar in Santa Ana's Artist Village into one of Southern California's most respected taquerias—the kind of place where food critics write sentences like "the best taco I ever ate, I had an outer body experience." When the Michelin Guide added Lola Gaspar to their coveted Bib Gourmand list in 2024, they specifically praised the restaurant's handmade flour tortillas and pork shank carnitas. Now Perez is bringing that same uncompromising approach to Utah, and it's landing exactly where it needs to—in Murray, near Fashion Place Mall, in a location where people who actually know tacos can find it. This isn't downtown Salt Lake City posturing or Park City tourist pricing. This is LA taco culture translated for a community that's been waiting for someone to take Mexican street food seriously. "Paying homage to Los Angeles taco culture" is how La Lola Taco describes its mission, and after one bite of their al pastor or carnitas, you understand they're not messing around. Perez knows that real LA taco culture isn't about fusion or creativity for creativity's sake—it's about technique, sourcing, and tortillas that are made correctly. He learned this making tacos in Santa Ana where the competition is cutthroat and customers will drive across town if your tortillas are stale or your salsa is weak. What Makes These Tacos Different (And Why Utah Needed This) Let's talk about those blue corn tortillas. Early reviews mention them specifically because they're handmade, which in the Utah taco scene is rarer than it should be. At Lola Gaspar in Santa Ana, Michelin inspectors noted that tacos "are made with handmade flour tortillas topped with a grilled tomato and dried chili salsa." At La Lola Taco in Murray, you're getting that same commitment to doing tortillas right—whether it's the blue corn for traditional tacos or flour tortillas for burritos that actually taste like someone cared about making them. The al pastor here isn't some approximation. One customer who tried it in the first week said it was "awesome"—and this from someone whose wife grew up eating tacos in Mexico City, where they don't tolerate mediocre al pastor. The fish tacos get specific praise too: "the battered fish taco was pretty phenomenal," noted in the same breath as someone admitting they may have "overdone the amount of tacos" they ate. That's the kind of regret you want from a taco shop. Perez's carne asada and pollo round out a menu that isn't trying to be everything to everyone. The focus is tight—tacos and burritos done the way they're supposed to be done. After building Lola Gaspar's reputation on dishes like carnitas with salsa negra and shrimp tacos that critics called "complex sweet 'n smokey flavors," Perez knows you don't need fifty menu items. You need five items that are so good people drive from Sandy or Draper just to eat them. The LA Taco Scene Comes to Utah Los Angeles isn't just a taco city—it's the taco city in America. Jonathan Gold, the late Pulitzer Prize-winning food critic, built half his career documenting LA's taco trucks and taquerias. When Perez references "LA taco culture," he's talking about handmade tortillas griddled to order, meats cooked over mesquite or open flame, salsas that have layers of flavor instead of just heat. He's talking about the tradition that comes from Tijuana, from Mexico City, from every region of Mexico that sent its taqueros north to California. At Lola Gaspar, Perez earned recognition by serving "tacos made with handmade flour tortillas topped with a grilled tomato and dried chili salsa and filled with everything from sauteed shrimp to pork shank carnitas and suadero." Those aren't just ingredients on a menu—they're a statement about taking Mexican food seriously enough to do the work. Suadero alone (the tender beef brisket that requires hours of slow cooking) separates real taquerias from places just throwing carne asada on a Mission Foods tortilla. Utah's food scene has been catching up fast—places like Red Iguana and the various birria spots popping up around the valley prove there's an appetite for authentic Mexican food. But La Lola Taco represents something different: a chef who's already proven himself in one of the most competitive taco markets in the world, bringing that expertise to a state that's ready for it. Murray's Food Scene Gets Its Michelin Pedigree Murray doesn't always get the culinary love that downtown Salt Lake City or Sugar House receives, but that's changing fast. La Lola Taco's location near Fashion Place Mall puts it right in the middle of one of Utah's most diverse neighborhoods, surrounded by families who know what real Mexican food tastes like and aren't interested in Tex-Mex approximations. The Michelin connection matters here not because of snobbery, but because it signals something specific: quality. When Michelin awards a Bib Gourmand (their designation for exceptional food at moderate prices), they're looking for places that offer "good quality, good value cooking." Perez earned that recognition at Lola Gaspar by refusing to cut corners—by making tortillas by hand, by sourcing quality meat, by developing salsas that took months to perfect. "LLT comes by way of Cali-chef Luis Perez, noteworthy for securing a Michelin Bib Gourmand for his Santa Ana-based Lola Gaspar," noted Stuart Melling of Gastronomic SLC, placing La Lola Taco on his list of must-watch openings for 2026. In a year when Michelin announced they'd be coming to Salt Lake City for the first time, having a Michelin-pedigreed chef already operating in Murray sends a message: this is where serious food is happening now. What to Order (According to People Who've Actually Eaten There) Start with the al pastor. Multiple early customers have specifically called it out as exceptional, and given Perez's background grilling tacos over mesquite at Lola Gaspar, this makes sense. Al pastor done right requires a vertical spit, proper marination, and the skill to shave meat thin enough that it crisps on the edges while staying tender inside. The carnitas deserve your attention too. At Lola Gaspar, Perez's pork shank carnitas were so good that food bloggers wrote about having "outer body experiences" eating them. He's bringing that same recipe and technique to Murray. The fish taco—battered and fried—is getting early praise as "phenomenal," which tracks with Perez's background serving seafood tacos in Southern California where competition is brutal. The carne asada and pollo have both been mentioned as "great" by early reviewers, and if you're feeling ambitious, the burritos use those same quality ingredients wrapped in flour tortillas that actually taste like they were made that day. One customer mentioned the "LA burrito" specifically, saying he'd "definitely get it again." One small note from early reviews: the drinks come in small cups and aren't self-serve refills. Not a dealbreaker, but worth knowing if you're planning to down three or four Jarritos while working through the menu. The Staff, the Space, and the Experience Early reports describe "super nice staff," which matters more than people think. A taqueria can have perfect tortillas and incredible meat, but if the energy is wrong or the service is indifferent, it changes the whole experience. Perez learned hospitality in California's competitive restaurant scene where being gracious costs nothing and creates loyalty. The space itself is straightforward—counter service near Fashion Place Mall, the kind of setup where you order at the counter, grab your number, and wait for tacos that are worth the drive. This isn't upscale dining or Instagram aesthetics. It's a taqueria focused on food, which is exactly what Murray needed. Why LA Taco Culture Works in Utah There's a reason food trucks and taquerias have exploded across Salt Lake County over the past decade—Utah's growing Latino population, combined with locals who've traveled enough to know what good tacos taste like, has created demand for authentic Mexican food. But "authentic" is a loaded word. What Perez brings isn't just authenticity—it's technique honed in one of America's most demanding taco markets. LA taco culture evolved from necessity and competition. With thousands of taquerias, taco trucks, and loncheras competing for customers, only the best survive. Handmade tortillas became standard because customers knew the difference. Mesquite grilling became essential because char and smoke separate good carne asada from mediocre. Salsas evolved into complex layered condiments because heat alone wasn't enough. That same competitive pressure shaped Perez's approach at Lola Gaspar, where he competed against James Beard Award winners and Michelin-starred restaurants in Orange County. Now he's bringing those standards to Murray, where the Mexican food scene is hungry for exactly this level of craft. Murray, Meet Your New Taco Standard La Lola Taco sits at 6356 State Street in Murray, Utah 84107—right off I-15 near Fashion Place Mall, making it accessible whether you're coming from Salt Lake City, Sandy, West Jordan, or anywhere in the valley. The location isn't accidental. This is where people live and work, where families shop and eat, where a good taqueria can become part of the weekly routine instead of a special occasion drive. The restaurant is open for lunch and dinner (hours still being finalized as of late January 2026, so check their Instagram @lalolataco for updates). Parking is easy compared to downtown options, and the whole experience is designed around one thing: getting high-quality tacos to people who appreciate them without the pretense or markup that sometimes comes with "chef-driven" concepts. Chef Luis Perez could have opened La Lola Taco anywhere in Utah. He chose Murray. He chose a location near families, near the Latino communities who will hold his food to the highest standard, near people who understand that a great taco is worth driving for. That choice says everything about his intentions: this isn't about hype or trends. It's about bringing LA's best taco traditions to a state that's been ready for them. When your wife grew up eating tacos in Mexico City and says these are the best she's had in Utah, you pay attention. When early customers are already calling it the best Mexican food they've found in the state, you make plans to visit. And when a Michelin-recognized chef stakes his reputation on handmade tortillas and mesquite-grilled meats in Murray, you show up and see what all the justified excitement is about. Planning Your Visit to La Lola Taco Address: 6356 State St, Murray, UT 84107 Location: Near Fashion Place Mall, easily accessible from I-15 Parking: Strip mall parking available Hours: Check Instagram @lalolataco for current hours (restaurant opened in January 2026) What to Order: Al pastor tacos, carnitas, battered fish taco, LA burrito Price Point: Standard taqueria pricing (tacos approximately $3-7 each based on comparable restaurants) Atmosphere: Counter-service taqueria, casual dining Best for: Lunch, dinner, anyone who takes tacos seriously Pro Tip: Get there early if you're visiting on weekends—word is spreading fast about Murray's newest taqueria, and once Salt Lake County's taco enthusiasts discover a Michelin chef is making handmade tortillas near Fashion Place Mall, lines are inevitable. Follow La Lola Taco on Instagram at @lalolataco for daily specials, hours, and menu updates as this exciting new addition to Murray's food scene continues to evolve.

Walk into Taco Fiesta on a Thursday evening and you'll understand why this colorful spot near Smith's has become the go-to for anyone craving real Mexican food in Provo. The scent hits you first—perfectly grilled al pastor with caramelized pineapple, slow-cooked birria that's been simmering for hours, carne asada sizzling on the flat-top. One customer put it simply: "Practically floated over here from across the street like a cartoon character because of the scrumptious smells!" It's the kind of place where BYU students studying for finals sit next to families celebrating birthdays, where the colorful decor feels like an actual fiesta, and where every taco is made to order with the kind of care that reminds you why authentic Mexican food is worth seeking out in Utah County. What Makes Taco Fiesta's Mexican Food Authentic There's a litmus test that one regular swears by for finding authentic Mexican restaurants in Provo: "My greatest indicator of a quality spot truthfully if they don't speak English well—that's how you know it's authentic." At Taco Fiesta, the authenticity shows up in every detail. The tortillas have that perfect char from a proper comal. The al pastor is cooked on a vertical spit with pineapple grilled alongside it, not just thrown on top as an afterthought. The birria—oh, the birria—comes with consomé that's rich and deeply spiced, the kind that takes hours to develop properly. The restaurant operates in that sweet spot between traditional taqueria and modern Mexican eatery. Everything's made fresh daily, from the salsas to the meats. They're not taking shortcuts with pre-seasoned proteins or factory tortillas. When customers say things like "This place has the BEST birria around! The pineapple in the Al pastor is also grilled perfectly," they're talking about technique. About someone who knows what they're doing back in that kitchen. The menu covers the classics—tacos, tortas, burritos, quesadillas—but also offers some creative touches that show they're paying attention to what people actually want. That Marucha-Birria Ramen? It's ramen cooked in birria broth with chunks of tender beef. It's the kind of fusion that works because it respects both traditions while creating something new. The Taco Fiesta Experience: Street Tacos to Carne Asada Fries Let's talk about what you should actually order at this Mexican restaurant in Provo. The asada fries have developed a cult following—and for good reason. As one satisfied customer explained: "The carnes asada fries were exactly what I wanted. The meat was flavorful and the fries were well cooked, crispy and soft inside. Not many ingredients but exactly the right quality." It's generous enough that people regularly split one order between two people and still leave satisfied. The al pastor tacos deserve special mention. That perfectly grilled pineapple everyone keeps raving about? It adds sweetness that cuts through the rich, chile-marinated pork. The meat itself is tender, with just enough char on the edges. One reviewer noted, "While some may look at their menu and think '$9 for an al pastor quesadilla is a little pricey', I assure you it's worth it." They're comparing it favorably to chain restaurant prices, pointing out that local spots making quality food deserve support. The quesabirria tacos have become one of the most-ordered items, riding that viral wave that's made birria the trendy taco of the moment. But Taco Fiesta was doing birria before it became an Instagram sensation. The cheese gets crispy against the tortilla, the meat is fall-apart tender, and that consomé for dipping? It's not an afterthought—it's deeply flavored, properly seasoned, the real deal. Then there are the tortas. "Such a cute place right in Provo across by the smiths! Cute decor and great food! The best Torta I have ever had! The meats were perfectly cooked and so much flavor!" These Mexican sandwiches pack serious flavor—your choice of meat on crusty bread with lettuce, tomato, avocado, and that perfect Mexican crema that ties everything together. Why Provo's Mexican Food Scene Needs More Places Like Taco Fiesta Provo's Mexican restaurant landscape is dominated by chains—Cafe Rio, Costa Vida, the usual suspects. They're fine for what they are, but they're not the same as walking into a place where someone's actually cooking with traditional techniques and family recipes. Taco Fiesta fills a real gap in Utah County's food scene, offering the kind of authentic Mexican food that the area's growing Hispanic community craves and that students and families are hungry to discover. The restaurant's approach to consistency deserves recognition too. Multiple reviewers mention coming back multiple times and getting the same quality experience: "I've come a couple times now, and I've enjoyed the food and service every time. The food is good and consistent, and seasoned well." In the restaurant business, especially for a relatively new spot in Provo, that kind of consistency is hard to achieve. What makes Taco Fiesta special in Provo's competitive Mexican food market is that balance between authenticity and accessibility. The staff is friendly and helpful, even if you don't speak Spanish. The prices are reasonable—most tacos run $3-4, most plates and combos under $15. The atmosphere is casual and welcoming, with that vibrant, colorful Mexican decor that creates the right energy without feeling kitschy. And let's be real—in a college town like Provo where BYU students are always looking for affordable, filling food, having a place that serves generous portions of authentic Mexican cuisine at reasonable prices is a win for everyone. As one passionate reviewer noted: "There are plenty of local spots making great food at good prices, and we gotta support them. Taco Fiesta is one of these places, and i hope they continue to get support so we can have more restaurants pushing to create good quality food." Planning Your Visit to Taco Fiesta Taco Fiesta is located at 205 W 400 N in Provo, right across from Smith's grocery store. The location makes it easy to find, with both a free parking lot and street parking available. Hours are Monday through Thursday 10:30 AM to 9:00 PM, Friday and Saturday until 10:00 PM, and closed on Sundays (this is Provo, after all). Here's what the regulars recommend: Start with the asada fries if you're with a group—they're massive and perfect for sharing. Get at least one order of quesabirria tacos and don't skip the consomé for dipping. The al pastor is a must-try, especially if you appreciate that perfect marriage of pork and grilled pineapple. If you're feeling adventurous, the tripa tacos (beef intestine) are surprisingly tender and flavorful, but they're definitely for those who know what they're getting into. The restaurant offers weekday specials that make it even more affordable—worth following them on Instagram (@tacofiesta_provo) to catch those deals. They also do delivery through DoorDash and Uber Eats if you're having one of those nights where you need authentic Mexican food brought to your door. One note: Like many authentic Mexican spots, the salsa bar is no joke. If something's labeled spicy, believe it. But that's part of the charm—real heat from real chiles, not just for show. Taco Fiesta represents what makes Utah County's food scene worth paying attention to. It's not trying to be the biggest or flashiest Mexican restaurant in Provo. It's just making really good, authentic Mexican food with fresh ingredients, proper technique, and generous portions. In a market flooded with chains serving Americanized Mexican food, that authenticity matters. Whether you're a BYU student looking for your new regular spot, a family wanting to introduce your kids to real tacos, or just someone who appreciates when food is done right, Taco Fiesta delivers. As one reviewer summed it up perfectly: "This is without question one of our favourite restaurants now." Find Taco Fiesta: 205 W 400 N, Provo, UT 84601 (385) 842-3686 Instagram: @tacofiesta_provo

The smell of sizzling kalbi hits you before you even walk through the door—that unmistakable char of marinated short ribs meeting hot metal, garlic smoke curling upward. At Yummy's Korean BBQ in West Valley City, Sun Choi isn't just serving Korean barbecue. He's building something Utah didn't know it needed back in 2004: a place where Korean culture, Hawaiian hospitality, and interactive tabletop grilling create the kind of meal that sticks with you long after the last bite. "This place is AMAZING!" one customer wrote after trying Yummy's for the first time. "Each corn dog is big enough to be meal of its own. We also ordered 3 different plates: Chicken Katsu, BBQ 3 Meat Mix & Kalbi (Beef Short Ribs)...And each dish had SO much meat and rice that we couldn't finish it." This is Korean BBQ the way it's meant to be experienced—communal, abundant, and entirely unpretentious. From Hawaii to Provo: Building Utah's Korean Food Scene One Plate at a Time When Sun Choi arrived in Utah in 2004 to attend BYU, the state's Korean food landscape looked drastically different. Born in Hawaii to Korean parents who ran a small food shack on the North Shore, Sun grew up surrounded by the kind of multicultural food energy that makes Hawaii's dining scene so electric. His parents catered frequently for the Polynesian Cultural Center, blending Korean techniques with island hospitality. After 25 years in Hawaii, the Choi family relocated back to Utah in 2012 and started with what they knew best: fresh-rolled sushi for local supermarkets. Within months, they expanded to on-site sushi chefs for companies like Vivint and Ancestry throughout Silicon Slopes. But Sun had bigger plans. "When I first came in 2004, there was nothing like that here," he told the Deseret News. "So that's kind of my goal is to bring that here. Especially with the craze with like Korean culture, K-pop and movies and all that stuff—it's just been fun sharing our culture." In 2018, Yummy's opened Utah's first all-you-can-eat Korean BBQ and sushi restaurant in Orem, complete with state-of-the-art tabletop grills imported directly from South Korea. The West Valley City location followed, bringing Korean corn dogs and Hawaiian-style plate lunches to Salt Lake County. What sets Yummy's apart isn't just the food—it's Sun's commitment to cultural education. He teaches Korean language classes out of both restaurant locations, working with everyone from Korean adoptees reconnecting with their heritage to K-pop fans preparing for trips to Seoul. The Korean BBQ Experience: Certified Angus Beef, Hand-Cut Daily & Interactive Grilling Walking into Yummy's Korean BBQ feels different than your standard restaurant experience. You're not just ordering food—you're participating in it. The West Valley location operates as a fast-casual Korean BBQ spot where generous plates arrive loaded with hand-cut meats, Hawaiian-style mac salad, and rice. But the real magic happens at the Orem location, where every table features built-in grills. Yummy's sources Certified Angus Beef Prime Grade for their Korean BBQ—the only restaurant in Utah making that claim. Their pork belly comes from the same Los Angeles supplier that stocks Korean BBQ restaurants throughout LA's Koreatown. Every cut of meat is hand-trimmed in-house daily, never frozen. The chicken? Fresh, hand-cut thighs. Salt Lake City Weekly's food critic captured the garlic chicken perfectly: "This is a garlic flavor that you feel in your bones, but it's also balanced enough to let the flavor of the expertly fried chicken come through. The chicken skin has crisped into a delightfully crunchy texture, and the chicken itself has remained tender and juicy." For the full Korean BBQ experience, start with the kalbi—Korean-style short ribs marinated in soy sauce, sesame oil, garlic, and a touch of sweetness. One reviewer described them with simple enthusiasm: "I love it when got that flavor and charcoal flavor you don't get that Hawaiian spots they make it too soft delish." The meat arrives raw at your table, ready to grill. Watch it caramelize over the built-in grill, fat rendering and edges crisping. The bulgogi comes next—thin-sliced ribeye soaked in that same savory-sweet marinade. "The bulgogi ended up being a good foil to the fried chicken, as its flavors are a bit more restrained," one Salt Lake City food writer noted. Pair it with the spicy pork for contrast, or go all-in with the BBQ 3 Meat Mix plate. And then there's the garlic chicken. Customer after customer mentions it specifically: "My go to is the garlic chicken because it's nice and crispy on the outside with just the right amount of sauce/flavor on the outside plus the mac salad which is 🔥🔥🔥." Korean Corn Dogs & Hawaiian Plate Lunches: The West Valley City Menu The West Valley location leans into Korean street food and Hawaiian comfort—a reflection of the Choi family's roots. Korean corn dogs have taken over Utah's food scene, and Yummy's versions are the real deal. Thick, fluffy pancake-like batter coated in panko breadcrumbs, fried until golden, then dusted with sugar and drizzled with ketchup. You can get them stuffed with cheese, sausage, or half-and-half. Add potato chunks for extra texture, or coat them in Hot Cheetos for spicy crunch. "Took one bite of the Hot Cheeto Cheese & Potato Dog and briefly ascended to another dimension," one customer wrote. Another called them out more practically: "Whoa, a hidden gem! I love their corndog! I ordered half and half with potatoes and no sugar coated. It's crispy! Yummy! And cheap (compared to the size!) it's only $6." The plate lunches follow Hawaiian BBQ format: your choice of protein (kalbi, bulgogi, teriyaki chicken, garlic chicken, or chicken katsu) served with two scoops of rice, mac salad, and garden salad. The portions are absurd. Multiple reviews mention not being able to finish their plates—always a good sign. The mac salad deserves special mention. It's garlicky, creamy, and has that slightly tangy flavor profile that makes Hawaiian mac salad so addictive. Customers consistently call it out as a standout side. Banchan, Soju & The Social Dining Experience Korean BBQ culture centers around sharing. The table becomes the cooking surface, the meal becomes an event, and everyone participates. At Yummy's Orem location, banchan (Korean side dishes) arrive continuously—kimchi, pickled cucumbers, potato jorim, japchae noodles, and more. As TripAdvisor reviewer noted about the all-you-can-eat experience: "The food is abundant (continual refills on all the sides) and loaded with amazing flavor...My husband and I couldn't get enough of the amazing potatoes and macaroni salad." The interactive grilling teaches you proper technique. Raw meat arrives beautifully marbled. You place it on the hot grill, watching as proteins tighten and fats bubble. Flip once, maybe twice. The goal is caramelization without burning the marinade. Then wrap it in lettuce with a smear of ssamjang (spicy Korean dipping sauce), maybe some rice, a piece of kimchi. Pop the whole thing in your mouth in one bite. For the full experience, pair your BBQ with soju or Korean rice wine. The slight sweetness cuts through the richness of grilled meats, while the low alcohol content (around 20%) keeps things social rather than sloppy. Sharing Korean Culture Beyond the Plate Sun Choi's mission extends past restaurant service. Three years ago, he started teaching Korean language classes out of both Yummy's locations. He currently works with about 50 students between Orem and West Valley—including Korean adoptees hoping to reconnect with their birth families. "When I first came in 2004, there was nothing like that here," Sun explained. "So that's kind of my goal is to bring that here." The program includes weekly lessons with Korean lunch, monthly one-on-one tutoring with a teacher in Korea, and access to class recordings—all for $150 per month. One mother whose daughter takes classes described it perfectly: "To see her pick up interest in the language and a have such an incredible resource here with Sun and just his passion to share the Korean culture and language—it's amazing." Sun also organizes group trips to South Korea, helping Utah residents experience Korean culture firsthand. It's this kind of community-building that makes Yummy's more than just a restaurant—it's a cultural bridge. Planning Your Visit to Yummy's Korean BBQ West Valley City Location (Korean Corn Dogs & Plate Lunches) 2946 W 4700 S, West Valley City, UT 84129 (801) 876-7615 Monday-Saturday: 11:00 AM - 8:00 PM | Closed Sunday Orem Location (All-You-Can-Eat Korean BBQ & Sushi) 360 S State St, Orem, UT 84058 Check current hours before visiting What to Order: First-timers at the West Valley location should try the BBQ 3 Meat Mix plate (kalbi, bulgogi, and garlic chicken) plus a half-and-half Korean corn dog with potato coating. The garlic chicken consistently rates as the crowd favorite, while the corn dogs provide that sweet-savory contrast that defines Korean street food. For the Orem all-you-can-eat experience, pace yourself. Start with kalbi and pork belly, add spicy pork bulgogi for heat, then finish with beef brisket. Don't sleep on the banchan—the potato jorim and mac salad are customer favorites. Call ahead if you have dietary restrictions; they can prepare gluten-free marinades with advance notice. Insider Tips: Order online for pickup to skip the wait The mac salad is legendary—ask for extra Korean language classes meet at both locations Follow @yummysbbqsushi on Instagram for specials Sun Choi came to Utah two decades ago and found a state with almost no Korean presence. Today, Yummy's Korean BBQ stands as proof that food creates culture, and culture creates community. Whether you're grilling kalbi at the Orem location's tabletop grills or grabbing a Hot Cheeto-covered corn dog from the West Valley drive-through, you're experiencing the Choi family's vision: authentic Korean flavors served with Hawaiian warmth, building Utah's food scene one plate at a time. In a state known more for fry sauce than gochujang, that matters.

The cherry wood crackles at 700 degrees inside the brick oven, sending smoky ribbons into the air of this unassuming Saratoga Springs pizzeria. It's 6 PM on a Thursday, and Devin Peek is sliding another Margherita into the flames while his brothers work the line behind him. The crust—made from their grandmother Phyllis's sourdough recipe—will emerge in exactly 90 seconds with those signature bubbles everyone's been talking about on Yelp. This is wood-fired pizza the way it's supposed to be: fast, hot, and impossibly good. "This place is amazing and I'm kicking myself for not going sooner!" one customer wrote after their first visit. "The pizza was soft and delicious. My kids, who are incredibly picky, devoured it." That reaction? It's not uncommon at The Place Pizza, where four brothers are quietly redefining what artisan pizza means in Utah County. From 2 AM Pandemic Dreams to Saratoga Springs' Best Pizza Restaurant The story of The Place Pizza started the way a lot of great restaurant ideas do—over a middle-of-the-night conversation when logic should've said to go to bed. Devin Peek was managing a food truck company in 2020, prepping for a catering event at 2 AM with his brother Kaden helping him work through mountains of prep. Hours were being cut across Utah as COVID shut everything down. They were tired, uncertain about the future, and apparently just delirious enough to start imagining what their own pizzeria might look like. "We continued to imagine opening our own restaurant for 6 months," Devin explained to Voyage Utah Magazine, "when we found a great deal on a lease." They signed in January 2021 with dreams of opening that June. Then reality hit. Construction delays pushed their timeline by 14 months. Materials costs doubled because of pandemic supply chain chaos. What started as an ambitious dream between two brothers risking everything suddenly needed more hands. They recruited their brother Kyler, who was managing a Pizza Hut in Hawaii at the time, and Brett joined the project soon after. Four brothers, over $300,000 in debt before they'd sold a single slice, betting everything on sourdough crust and cherry wood. The restaurant finally opened in September 2022 in a small space at 1032 N Redwood Road in Saratoga Springs, right across from the new Costco. The delays turned out to be a blessing—it gave them time to perfect their menu, to dial in their grandmother's sourdough recipe, and to figure out exactly why cherry wood made better pizza than any other hardwood. The Cherry Wood Difference: Why This Wood-Fired Pizza Tastes Different Here's what most people don't know about wood-fired pizza in Saratoga Springs: the type of wood matters as much as the temperature. The Place Pizza cooks every single pie with locally-sourced Utah cherry wood, and it's not just marketing—you can actually taste the difference. Cherry wood burns hot and clean, hitting that crucial 700-degree mark needed for authentic Neapolitan-style cooking. But unlike oak or hickory, cherry adds a subtle fruity smoke that doesn't overpower the toppings. It's gentle enough to let the sourdough shine through, smoky enough to make you wonder what that flavor is you're tasting that you can't quite name. "Each one of our pizzas is cooked with local, Utah-sourced cherry wood to add a beautifully smoky flavor which really sets our pizza apart," the Peek brothers explain on their website. And customers have noticed. One reviewer captured it perfectly: "Great hole in the wall. Awesome ingredients being used and an awesome group running the place. Not overly greasy and but not dry like some brick oven type places. I'll definitely be back for more!!!" That "not overly greasy" comment comes up again and again in reviews, and it's no accident. The combination of high heat, cherry wood, and that light sourdough crust means the pizza cooks fast—about 90 seconds—before oil has time to pool. The crust puffs up on the edges with those classic leopard spots while staying thin and crispy in the middle. "The crust itself wasn't bland and had a great taste/texture which I appreciated snacking on after I finished each slice," another customer wrote, getting at something essential about good pizza: even the parts without toppings should be worth eating. Grandmother Phyllis's Sourdough: The Family Recipe That Changes Everything Walk into most pizza shops in Utah County and you'll get dough made that morning, maybe the night before if you're lucky. At The Place Pizza, the sourdough starter has been feeding itself for years, passed down from the brothers' grandmother Phyllis and carefully tended like the family heirloom it is. Sourdough isn't just trendy bread science—it fundamentally changes pizza. The natural fermentation breaks down gluten proteins, making the crust easier to digest. It develops complex flavors you don't get from commercial yeast. And it creates that specific texture everyone's raving about: crunchy and bubbly on the outside, soft and chewy on the inside, light enough that you can easily eat three slices without feeling like you need a nap. "This place serves wood oven pizza, and its crust is spot-on for that style!" one reviewer wrote. "It comes out delicious, crunchy but soft inside, with delicious bubbles!" The sourdough also holds up to the intense heat of the brick oven without burning, which is why the brothers can cook at 700 degrees and get that perfect char without turning the whole thing into charcoal. Another customer captured the magic: "The Wood-burning stove makes the crust come out, so Crunchy & Yummy and really Delicious!!!" It's worth noting that for a family pizza restaurant in Saratoga Springs, they're also thinking about everyone's dietary needs. They offer gluten-free crust and vegan cheese options, which is increasingly rare for wood-fired pizza spots that tend to be purists about their methods. "I'm gluten and dairy free at the moment. My wife was not," one reviewer explained. "They were able to meet both and actually make it taste good." What to Order: The Pizza Menu That Keeps Customers Coming Back Weekly Let's talk about the food. Because you can have the best origin story and the fanciest cooking method, but if the pizza doesn't deliver, none of it matters. The Margherita Pizza is where you should start, especially if it's your first visit. "I recently tried the Margherita pizza at this restaurant, and it was an absolutely amazing experience," one customer wrote. "This pizza was perfectly crafted, with a crispy crust, and a heavenly combination of fresh tomatoes, mozzarella cheese, and basil leaves." It's the classic for a reason—when you're working with sourdough this good and a 700-degree wood-fired oven, you want something simple that lets those fundamentals shine. Fresh mozzarella, San Marzano tomatoes, fresh basil, and that cherry wood smoke in the background. The Green Pizza (likely their pesto-based option) has developed a cult following. "This is probably the best pizza I've ever had in my entire life!" one enthusiastic reviewer declared. "We highly recommend the green pizza and the garlic breadsticks!" The Hawaiian Pizza (which they call "The Ultimate Hawaiian") gets surprisingly strong reviews for a pizza that's often divisive. "We tried Hawaiian and The Italiano. Both were very good," one customer noted, suggesting the quality of ingredients elevates even the controversial pineapple-on-pizza debate. The Alfredo Pizza offers something different for cream sauce lovers, though one customer thoughtfully noted "it could've used a little more flavor"—the kind of honest feedback that shows people care enough about this place to want it to be perfect. But here's the thing everyone should know: the breadsticks are not optional. Specifically the stuffed breadsticks and the cinnamon breadsticks. "Their sourdough crust and the cinnamon breadsticks are to die for!" one regular customer raved. Another mentioned "the garlic breadsticks" multiple times. These aren't afterthought sides—they're made with the same sourdough, cooked in the same cherry wood oven, and apparently they're good enough that people drive from Eagle Mountain specifically for them. The calzones also deserve serious attention. Multiple reviewers mentioned them specifically, with one person noting: "Calzones here are amazing." They're essentially the sourdough crust wrapped around your choice of toppings and cheese, sealed up and wood-fired until the outside gets crispy and the inside stays molten. The chicken bakes are another sleeper hit, with one customer claiming they're "better than Costco's"—high praise in Utah County where Costco food court loyalty runs deep. The Saratoga Springs Neighborhood Pizza Spot That Feels Like Home The Place Pizza sits in a small space on Redwood Road, and customers describe it as a "hole in the wall" with genuine affection. This isn't the kind of restaurant trying to be Instagram-perfect or competing with upscale wood-fired pizza spots in Salt Lake City. It's a family pizza restaurant where the brothers are actually there, actually cooking, actually talking to customers about how Jean (one of their team members) always provides awesome customer service. "The ambience/inside of the restaurant is decorated with culture and laid back brick oven vibes," one reviewer captured perfectly. "It is a smaller place so it could definitely get crowded easily but it was so cozy and the atmosphere was great." This is a pizza place for Eagle Mountain families who don't want to drive to Provo anymore. For Lehi professionals grabbing a quick lunch that's better than the chains. For Highland couples who want a casual date night without paying upscale Draper restaurant prices. For American Fork parents who need to feed picky kids something they'll actually eat. "Pizza is legit and cooked like pizza is supposed to be," one customer wrote simply, before praising Jean's customer service and noting they keep coming back. The Peek brothers are building something specific here: a neighborhood spot that serves artisan-quality food without the artisan-quality attitude. One reviewer summed it up: "We use the some of the best ingredients around to give you a delicious flavor without the exorbitant prices." Beyond Pizza: Catering and Community Connection The cherry wood oven isn't just for walk-in customers. The Place Pizza has built a catering operation that brings their mobile pizza oven directly to events—weddings, graduation parties, corporate gatherings, family reunions. "It was such an ease to work with The Place Pizza as our caterer for our daughters graduation party," one satisfied customer wrote on Zola. "Having the pizza oven onsite right by the party was so much fun, people really enjoyed that." There's something undeniably cool about having a wood-fired pizza oven show up at your event, the cherry wood smoke rising as fresh pizzas come out every 90 seconds. It's dinner and entertainment in one, and it solves that eternal Utah party problem: how do you feed 50-100 people something better than grocery store sheet pizza? They serve delivery and takeout across an impressive range of Utah County communities: Lehi, Eagle Mountain, American Fork, Bluffdale, Highland, Draper, Herriman, Pleasant Grove, Cedar Hills, Riverton, Alpine, and Vineyard. For rapidly growing communities like Eagle Mountain and Vineyard, having quality pizza delivery that isn't a national chain matters more than people might think. Planning Your Visit to The Place Pizza Address: 1032 N Redwood Rd, Ste C, Saratoga Springs, UT 84045 (right across from the new Costco) Hours: Monday–Thursday: 11am–9pm Friday–Saturday: 11am–10:30pm Sunday: 12pm–8pm What to Order: First-timers: Start with the Margherita to taste the sourdough and cherry wood fundamentals Adventurous eaters: The Green Pizza or one of their creative specialty options Families: Hawaiian Pizza and stuffed breadsticks Vegan/Gluten-free: They've got you covered with dedicated options Best Times to Visit: Based on customer reviews, they're consistently fast even during busy periods, but calling ahead or ordering online through their rewards program ensures your pizza's ready when you arrive. Parking: Standard strip mall parking—easy access, though it can fill up during dinner rush on weekends. Phone: (801) 901-8389 Instagram: @theplacepizza.ut Why The Place Pizza Matters to Utah's Food Scene Over 60% of new restaurants fail within the first year. The Peek brothers knew this when they signed that lease in 2021, when they watched their opening get delayed by 14 months, when they put themselves over $300,000 in debt before selling a single pizza. They made it work because they didn't try to be something they're not. No fusion concepts or trendy gimmicks. Just four brothers who understand that good pizza comes from three things: quality ingredients, proper technique, and giving a damn about what you're serving. The cherry wood sourced from Utah suppliers. The grandmother's sourdough recipe tended daily. The 700-degree brick oven cooking each pizza for exactly 90 seconds. The willingness to offer vegan and gluten-free options without compromising on flavor. The customer service that has people mentioning Jean by name in reviews. "Great pizza and I can't believe they've been there 2 years and I hadn't tried them yet," one customer wrote, expressing the sentiment of probably hundreds of Utah County residents who still haven't discovered this place. "Also they were really quick with the food. Will definitely be back." In a state where pizza culture is dominated by chains and a few high-end spots in Salt Lake City, The Place Pizza proves that authentic wood-fired artisan pizza can exist in a strip mall in Saratoga Springs, served by four brothers who bet everything on sourdough and cherry wood, and somehow made it work. The next time you're debating between the usual chains or making the drive to SLC for good pizza, remember there's a wood-fired oven crackling with Utah cherry wood just off Redwood Road, where the sourdough crust is made from a grandmother's recipe and four brothers are making some of the best pizza in the state.

Walk into Murphy's Cafe 126 on a Friday afternoon and you'll find Daniel Murphy behind the counter, greeting customers like old friends, checking that every sandwich leaving his kitchen meets his exacting standards. The chandeliers overhead catch the light just right, the smell of perfectly seasoned steak hits you before you even reach the register, and somewhere in the background, someone's probably asking for extra jalapeño fry sauce. Because that's what happens here—people find something they love and they can't help coming back for it. One customer put it this way: "The owner taking time to visit and share was out of this world. I was so impressed with the experience. This has moved to the top of my list of places I like to visit." This is the kind of place where a former mortgage broker decided to bet everything on making the best Philly cheesesteak in Utah. And judging by the lines at lunch and the 1,143 Google reviews, he might've actually pulled it off. From Mortgage Desks to Griddles: Daniel Murphy's Pivot Daniel Murphy didn't wake up one day and decide to open a restaurant on a whim. He'd been cooking on the side for years while working as a mortgage broker, feeding friends and family, perfecting his technique. But there's a difference between cooking for people you love and opening your doors to the public on April 13, 2019. "The most exciting thing is watching the customers face when they eat the food," Murphy told Fox 13 in 2021. That right there tells you everything about why this place exists—not for Instagram glory or expansion dreams (though he had those at first), but for that moment when someone bites into a sandwich that exceeds their expectations. Murphy's approach to cheesesteaks isn't complicated, but it is meticulous. He studied what made authentic Philly cheesesteaks work, sourced high-quality ingredients, and refused to cut corners even when food costs skyrocketed during the pandemic. When 40 pounds of wings jumped from $107 to $146, he didn't switch suppliers or shrink portions—he adjusted and kept going. A self-described cheesesteak snob from out of state confirmed what locals already knew: "Daniel, the owner has done his homework to put together an authentic Philly cheesesteak! I HIGHLY RECOMMEND!" Located at 12575 S Rhetski Ln in Riverton, just off 12600 South and Bangerter, Murphy's has become the kind of neighborhood spot where the owner works alongside his staff, where customers try to leave cash tips even when told it's not necessary, and where regulars plan what they're ordering next time before they've finished their current sandwich. The Cheesesteak Experience: What Makes Murphy's Different Here's what you need to understand about Murphy's cheesesteaks—they're not trying to reinvent anything. They're trying to perfect something. Thinly sliced steak (or pulled chicken if that's your preference), sautéed mushrooms, red and green bell peppers, onions, provolone cheese, and that crucial seasoned mayo. Get the basics right, then offer variations that make sense. The Mushroom Pepper Cheesesteak is Murphy's personal favorite, the one he named after himself. Peppered steak or chicken, loads of sautéed mushrooms, tender bell peppers and onions, provolone, seasoned mayo, finished with cracked black pepper. One couple split the 10-inch version and couldn't stop talking about it: "Meat was tender, veggies were delicious, sauce added just enough flavor, and the bread was soft and fresh with just the right amount of crisp on the outside." The Original Philly keeps it traditional, and customers who've been eating cheesesteaks their entire lives confirm it passes the test. As one reviewer noted, "Got the original Philly and it was the best one I've had in years!" Then there's the creative territory—the Jalapeño Cheesesteak with fresh grilled jalapeños (not pickled), the Honey Garlic that one birthday dinner guest called "absolutely delightful," the BBQ Cheesesteak, and even a Whiz Cheesesteak for purists who insist on Cheez Whiz. A food critic's husband, notoriously hard to impress, ordered the Mushroom Pepper with added jalapeños and his wife reported: "It's what a REAL Philly Cheesesteak looks and tastes like. There were large cracked black pepper that made it warm (spicy-wise), but not overwhelming. And the cheese was ooey-gooey." But here's the thing about Murphy's—the vegetables are fresh and high-quality, a choice that costs more but makes a difference you can taste. The meat is properly seasoned without being oversalted. The bread has that perfect ratio of soft interior to crispy exterior. And every sandwich is made fresh to order, which means you might wait a few extra minutes during the lunch rush, but you're never getting something that's been sitting under a heat lamp. One Baltimore transplant, someone who actually knows what authentic East Coast cheesesteaks should taste like, had this to say: "I'm from Baltimore City and I moved out here to SLC 8 years ago and I know what a good Philly Steak taste like! This place is truly that good." The Secret Weapon: Fries and That Jalapeño Sauce If you order just a cheesesteak at Murphy's, you're doing it wrong. The fries here have developed their own following—crispy, airy, not overly potato-heavy. One customer described them as "incredible. They were crispy and kinda airy, not a ton of potato in it." The Sweet Potato Fries get consistently praised for being "out of this world" and arriving "fresh, hot and crispy." The Onion Rings maintain their crunch even through delivery. And the Bacon Cheese Fries? Those alone are worth the trip. Real bacon, actual cheese (not the fake stuff), perfectly crispy fries. But the real game-changer is the jalapeño fry sauce. If you've never had it, you need to understand—this isn't just fry sauce with some heat added. It's balanced, it's got kick without overwhelming, and it elevates every single side dish it touches. Multiple reviews mention it specifically, with one customer noting it "took the fries to the next level!" As another regular put it: "Don't forget to ask for the jalapeño fry sauce. Yum. We will be returning for sure." The Tater Tots are another favorite, and you can even get your cheesesteak served on tots instead of bread if you're feeling adventurous. It's the kind of menu flexibility that shows Murphy understands his customers aren't all looking for the same experience. More Than Cheesesteaks: The Full Murphy's Menu While cheesesteaks built Murphy's reputation, the menu has expanded in ways that make sense for a family-friendly Riverton cafe. The burgers use fresh Angus beef and come with creative variations—the Blue Cheese Burger with bacon and blue cheese dressing, the Honey Garlic Burger, the Jalapeño Bacon Burger with fresh grilled jalapeños. One mushroom burger fan couldn't finish it but "enjoyed every bite" and noted it was "BIG, juicy and delicious." The chicken tacos surprise people who come specifically for cheesesteaks. Multiple reviews mention them as standouts, and one person noted they were ordering them again on their next visit. There's also a breakfast menu that regulars swear by. One three-year customer wrote: "Breakfast is amazing too. Their cook is always on point and of the last 3 years we've been coming here I have never once had a bad meal." The Garlic Parmesan Wings and Cream Cheese Steak have their devoted fans. And for those watching their carb intake, Murphy's offers a "no bread" option—a 6-inch Philly cheesesteak without the bread, served with fries, lots of cheese, peppers, and mushrooms. The Murphy's Cafe Experience: Why People Keep Coming Back There's a moment that keeps happening at Murphy's, and it tells you everything about what this place has become. Customers try to leave cash tips. The staff says no, that's not necessary. The customers insist. As one reviewer wrote: "We're ashamed that we didn't tip when we ordered, and we tried giving them cash. They refused, saying we didn't need to. We were unsuccessful in leaving a cash tip, but be warned! Next time we come back, ya'll are getting a HUGE tip when we pay!!" That exchange doesn't happen at corporate restaurants. It happens at places where the owner is working the line during lunch rush, where the staff is genuinely enthusiastic about the food they're serving, where you're greeted at the door like you matter. Murphy navigated through pandemic labor shortages by installing self-order kiosks (found on YouTube during a particularly desperate search for solutions), hired high school students from nearby Riverton High School, and posted honest updates on Facebook about longer wait times and the occasional wrong order. He didn't pretend everything was perfect—he was transparent about the challenges while refusing to give up. "I am not one to give up," Murphy wrote during the height of pandemic difficulties. "I did not start Murphy's to end it just because things get difficult. We will adjust." The atmosphere reflects that practical, unpretentious approach. The dining area is clean with those surprisingly elegant chandeliers, maybe 6-7 four-seat tables, a soda station, and an impressive coffee bar with espresso and latte options. It's the kind of space that works for a quick lunch, a family dinner, or a birthday celebration. One couple familiar with running restaurants themselves said they were "honestly stingy when it comes to tipping and extremely picky when it comes to eating out," but at Murphy's they were "IMPRESSED" (their capitals, not mine). The owner explained the menu enthusiastically, food arrived within minutes, everything was hot and fresh, and when they mentioned a birthday, the staff immediately looked for ways to make it special. Another customer captured the vibe perfectly: "Mom and pop shop filled to the brim with class and good service. The owner was working the front and treating his customers like family." Planning Your Visit to Murphy's Cafe 126 Location & Hours: 12575 S Rhetski Ln, Unit 103 Riverton, UT 84065 (Just off 12600 South and Bangerter, across from Riverton Hospital) Current Hours: Monday-Wednesday: 11 AM - 3 PM Thursday: 11 AM - 8 PM Friday-Saturday: 11 AM - 9 PM Sunday: 12 PM - 7 PM (Note: Hours have adjusted over time due to staffing, so it's worth checking their website or calling ahead: (801) 367-6162) What to Order: First-timers should get the Mushroom Pepper Cheesesteak (it's the owner's favorite for a reason) or the Original Philly if you want traditional. Add the Bacon Cheese Fries or Sweet Potato Fries with jalapeño fry sauce—this is non-negotiable. If you're particularly hungry or feeding a family, the burgers and chicken tacos are legit options, not menu fillers. Insider Tips: Peak lunch hours can get busy, especially Thursday-Saturday They offer delivery through DoorDash and online ordering through their website No phone orders currently accepted due to limited staff Kid-sized meals available and generously portioned Student specials offered (makes sense with Riverton High School nearby) Parking available on-site Family-friendly atmosphere, wheelchair accessible Pricing: Cheesesteaks run around $10-15 depending on size and toppings. It's not the cheapest lunch in Riverton, but portions are generous and ingredients are high-quality. One reviewer noted a large cheesesteak and fries came to over $25, which is steep, but most customers feel the quality justifies the cost. Instagram: @murphyscafe126 (Follow for daily specials and menu updates) Murphy's also has a second location downtown Salt Lake City at 23 N 900th W if you're in that area, though the Riverton location is the original. The Bottom Line: Utah's Cheesesteak Destination Here's the reality—Riverton isn't exactly known as a culinary destination. It's suburbs, strip malls, families, people commuting to jobs in Salt Lake City. But that's exactly why Murphy's Cafe 126 matters. Daniel Murphy could've played it safe, kept his mortgage broker job, cooked for friends on weekends. Instead, he took a risk on a simple premise: make really good cheesesteaks with quality ingredients, treat customers like family, and don't cut corners even when it gets hard. The result is a place where a Baltimore native confirms the cheesesteaks are authentic, where cheesesteak snobs admit they're impressed, where families celebrate birthdays, where regulars are already planning their next order before they finish their current sandwich. One customer summed it up this way: "You walk in and feel like you're already part of the family. He's always got a smile, always checking that your order is right, and you can tell—this man takes pride in every single sandwich that leaves that kitchen." That's not marketing language. That's what actually happens when you visit Murphy's Cafe 126—you get a damn good cheesesteak from someone who cares whether you enjoy it. In 2026, with everything corporatized and optimized and focus-grouped to death, that alone is worth the drive to Riverton.

Walk into El Chihuahua on a Thursday night and you'll understand why the parking lot's been packed since 1978. The bright, festive dining room buzzes with the kind of energy that only happens when three generations are celebrating someone's birthday at one table, a couple's having their anniversary dinner at another, and a group of friends are laughing over massive fishbowl cocktails topped with tiny rubber duckies. The salsa arrives before you've settled into your seat—tangy, fresh, with just enough heat to make you reach for a second chip before you've finished the first. This is authentic Mexican restaurant territory in Salt Lake City, but not the kind that shouts about it. El Chihuahua doesn't need to. One reviewer put it simply: "My family is Mexican, so trust me when I say this is truly authentic and delicious!" The proof isn't in the marketing—it's in the chile verde that's been made the same way for nearly five decades, and in the ground beef enchiladas that regulars have ordered every week for forty years. From Guadalupe Center to Highland Drive: The Quinonez Family's American Dream Manuel and Dolores Quinonez came to Utah in 1966 with their family and a vision that would reshape Salt Lake City's food scene. Before El Chihuahua existed, they partnered with the Catholic Church and Father Gerald Merrill to open La Morena Cafe at the Guadalupe Center—one of the first Mexican restaurants in Salt Lake City. It was there, in that community space, that they started teaching their children what their forefathers had taught them: the preparation of traditional Mexican food, recipes passed down through generations. But the Quinonez family had bigger plans. In 1978, they opened El Chihuahua Restaurant at 3926 Highland Drive in what's now the Holladay/Millcreek area. The name was deliberate—a nod to their heritage and the bold, authentic flavors they brought from their homeland. Dolores, affectionately known as "Lola" to longtime customers, became the heart of the operation. Patrons remember her greeting them with hugs, finding them at their tables no matter where they sat, and making everyone feel like family. When Dolores passed away in 2013, her obituary captured what made El Chihuahua special: "This modest business is a testament to our parents Manuel and Dolores who, as Mexican immigrants, wanted a better life for their kids." Today, the restaurant continues under the management of Anna and Vick, who've carried on the family's traditions for over three decades. As one customer who's been dining there for 40 years noted, "They have always treated us like family." The Food Experience: What Makes El Chihuahua's Mexican Cuisine Stand Out The menu at this authentic Mexican restaurant in Salt Lake City doesn't chase trends. It sticks to what the Quinonez family does best: home-style Mexican cooking that tastes like someone's grandmother made it—because, in many ways, someone's grandmother did. Chile Verde emerges as the undisputed champion in customer reviews. One diner described it as "full of meat and the best dish to get," while another noted it was so good they ordered a sample bowl just to taste it. The pork is tender, slow-cooked until it falls apart, swimming in a verde sauce that's got actual heat—not the cautious, watered-down version you find at chains. A Tripadvisor reviewer who ordered it for their main course called it "really good, spicy," and meant it as high praise. The cheese enchiladas have their own cult following. "Do yourself a favor and order the cheese enchiladas....you can thank me later," one customer advised. Another who'd been coming for over a decade said the ground beef enchiladas were "to DIE for!" The ranchero sauce gets specific mentions—that's the red sauce, and it's got depth that comes from cooking it the traditional way, not opening a can. Tamales earned the title of "the best I have ever had" from a visitor who tried them as part of a party of six. The pork tamales are wrapped properly, steamed until the masa is light and fluffy, and they come with that same attention to traditional preparation that defines everything here. Grilled Tacos "Hot Grandma's Way" show up on multiple "must-order" lists. They're garnished the old Mexican way—topped with cabbage, tomatoes, onions, cheese, and hot peppers. The shrimp version got called out as "the best food I have had in this restaurant! They were truly tasty and well-cooked!" One customer noted the salsa is "some of the best I have ever tasted," which matters when you're going through multiple baskets before your entrees even arrive. The portions are generous—Utah generous, which means you're probably taking half home. Rice and beans come with most plates, and while they might not be the stars, they're made fresh daily and they're what you need to balance out the heat from the chile verde. The Famous Death Star Cocktails: Why Locals Keep Coming Back Here's where El Chihuahua in Salt Lake City becomes legendary. The Death Star cocktails aren't just drinks—they're experiences served in fishbowl-sized portions with enough alcohol to justify the restaurant's two-drink maximum per customer. These massive cocktails come in roughly 20 flavors and almost as many colors. Mango, blood orange, strawberry lemonade—the variety keeps regulars working their way through the menu for months. One customer admitted, "It could take you a year to work your way through the entire Death Star menu, but it might be a worthy pursuit." The Duckie Death Star takes it further. Same enormous portion, same generous pour, but with a miniature rubber ducky floating among the ice. Customers order them in mango, lemonade, and seasonal flavors. One reviewer noted they "got so full it was hard to finish the duckie," and they weren't talking about the rubber toy. For those who don't drink or who are driving, the restaurant offers Death Stars "LDS-Style"—Little Death Stars made with just the fruit punch base, no alcohol. They're just as festive, just as colorful, and they come with the same ducky if you want one. The Low Rider Margarita shows up in daily drink specials, and regulars know to order it rocks-style so they can actually taste the tequila instead of drowning it in mix. Thursday's special Death Star runs $5, which in 2025 feels like a time warp back to when drinks were priced for people who actually work for a living. The El Chihuahua Experience: A Millcreek Neighborhood Tradition The restaurant occupies a spot in a strip mall at Highland Drive and 39th South—not glamorous, but practical. The parking lot fills up fast on weekends, and locals have learned to either get there early or be prepared to wait. One customer mentioned they "enjoy hiking in from nearby neighborhoods" when the lot's full, which tells you something about how much they want to eat here. Inside, the atmosphere is loud, fun, and unapologetically festive. Colorful decorations, bright dining spaces, and enough room for large groups make it a go-to for birthday parties, family celebrations, and those nights when you just need good Mexican food and a Death Star to reset your week. The service consistently gets praised as friendly and prompt—even for parties of 14, which isn't always the case at busy restaurants. The nightly specials make regular visits affordable: Sunday and Monday offer two plates for $21, Tuesday features any two enchiladas with rice and beans for $10, and so on through the week. The "Sinner's Lunch Special" pairs a single item with rice and beans or salad and a margarita for $8, or with draft beer or soda for $7. This is the kind of place where the waitstaff knows the menu inside and out, where they'll recommend the chile verde without hesitation, and where they'll tell you honestly that the Duckie Death Stars are carbonated because they include a Bud Rita mixed in. Planning Your Visit to El Chihuahua Restaurant Address: 3926 Highland Drive, Salt Lake City, UT 84124 (Holladay/Millcreek area) Hours: Monday-Wednesday: 11:00 AM - 9:00 PM Thursday: 11:00 AM - 9:30 PM Friday-Saturday: 11:00 AM - 10:00 PM Sunday: 11:00 AM - 8:00 PM What to Order: Start with the chile verde—it's what locals recommend. The cheese or ground beef enchiladas are safe bets, and if you're feeling adventurous, try the Grilled Tacos "Hot Grandma's Way." For drinks, pick any Death Star flavor that sounds good; they're all generous. Best Times to Visit: Arrive before 6 PM on weekdays to avoid the rush. Weekends get packed, especially Thursday-Saturday nights. They take reservations for parties of 8 or more. Parking: The strip mall lot fills up quickly during peak hours. Some regulars walk from nearby neighborhoods when it's nice out. Phone: (801) 272-8091 Instagram: @elchihuahuaslc (#DoTheDuckie) Why El Chihuahua Matters to Salt Lake City's Food Scene In a market where Tex-Mex chains dominate and "authentic" gets thrown around loosely, El Chihuahua represents something increasingly rare: a family-owned Mexican restaurant that's stayed true to its recipes for 46 years. The Quinonez family didn't just open a restaurant—they created a community gathering place where multiple generations celebrate life's moments over food that actually tastes like it came from someone's kitchen, not a corporate commissary. The restaurant's longevity speaks to more than just good food. It's about the warmth Dolores brought to every table, the way Anna and Vick have maintained those family traditions, and the fact that customers keep coming back not just for the chile verde or the Death Stars, but because El Chihuahua feels like their place. One customer summed it up perfectly: "Every now and then a restaurant comes along that gets it right. El Chihuahua is one of those rare places. Top notch food and drinks, Great service, And a fair price." In Salt Lake City's evolving Mexican food landscape, that's not just a restaurant review—it's a 46-year-old promise, kept.

The neon signs hit you first when you pull into the parking lot on 1900 West in Roy—bright, Vegas-style lighting that seems a little over-the-top for northern Utah. But that's kind of the point. City Buffet isn't trying to be subtle. Owner GuangSheng Ye opened this place in January 2021 with a simple philosophy: go big, offer variety, and give families a place where everyone can find something they'll eat. In a building that used to house a Rite-Aid pharmacy, Ye created what he claims is the biggest buffet in the Salt Lake City area—450 seats, four hot food stations, and over 200 items spanning Chinese classics, sushi, Mongolian grill, and even pizza for the kids who won't touch anything with soy sauce. "The sushi selection was surprising and good (again buffet realms) fresh and clean," one early customer noted on Yelp, capturing the essence of what City Buffet delivers: not fine dining, but honest variety at a price point that works for families, military personnel from nearby Hill Air Force Base, and anyone who values quantity alongside their quality. From New York Restaurants to Roy's Biggest Buffet GuangSheng Ye didn't exactly take the traditional path to opening a Chinese buffet in Roy, Utah. He spent years working in restaurants across New York and New Jersey—cities where space is premium and menus are focused. Manager Allen XiangQuing Ye (no relation, despite the shared last name) helped open the restaurant and brought his own New York restaurant experience to Weber County. The difference between East Coast dining and Utah? Space. Lots of it. "Compared to Utah, the restaurants in New York were less spacious with fewer menu items," Allen Ye told the Standard-Examiner in 2021. In Utah, he found that people wanted Chinese food with all its different flavors, and despite being landlocked, they loved seafood. The location itself—a massive former pharmacy building—allowed Ye to create something that would've been impossible in Manhattan: a sprawling buffet with multiple dining rooms, dedicated stations for different cuisines, and enough seating to handle the post-church Sunday crowd and military families looking for budget-friendly group dining. The name "City Buffet" was chosen specifically because it was easy to remember. No fancy branding, no pretense—just a straightforward promise of abundance. And four years of scouting the Roy area convinced Ye that this community, situated between Ogden and the Hill Air Force Base corridor, needed exactly this kind of restaurant. The All-You-Can-Eat Experience: What You'll Actually Find Walking into City Buffet is a bit like entering a Vegas mega-buffet that got transplanted to northern Utah. The space is cold—intentionally so, to keep the sushi fresh—but it gives the place an almost warehouse-like feel. You'll get seated quickly, handed gloves (a nice touch for hygiene), asked about drinks, and then you're on your own to navigate the sprawl. Four hot food stations anchor the experience, each holding 16 tubs of different items. General Tso's Chicken sits next to Broccoli Chicken, Sweet & Sour Chicken, and Thai Chicken. There's baked and fried fish, BBQ ribs that one customer praised for having "the flavor I look for in char siu flavored meat," fried rice, bright green beans, clams, wontons, egg rolls, French fries, fried zucchini, pizza, and noodles. It's the kind of selection where you genuinely can't try everything in one visit—not if you want to walk out under your own power. The salad bar offers fresh-cut fruit, mussels, and what one food blogger described as "an adventurous octopus salad" with crab and shrimp. The sushi station is constantly refreshed—not premium nigiri, but solid buffet-grade rolls that earn consistent praise from customers who weren't expecting much. "So many choices, you'll find so many things you like. Sushi, Mongolian BBQ, salad bar, fruits, desserts, soups, and all sorts of meat dishes, including seafood," noted one satisfied diner. The Mongolian grill station lets you build your own stir-fry from raw ingredients—choose your proteins, vegetables, and sauces, then watch the cook work the massive flat-top grill. It's an interactive element that breaks up the self-serve monotony, though fair warning: the food cools down quickly in that chilled dining room, so eat your Mongolian grill while it's still steaming. "The chicken dishes are all very tasty," one customer shared, and that tracks with multiple reviews highlighting poultry as City Buffet's strong suit. The dessert area features ice cream cups, cakes, and the kinds of sweet treats that appeal to kids and adults with a serious sweet tooth. The Value Proposition for Weber County Families Here's the thing about City Buffet: it's not trying to be the best Chinese restaurant in Utah. It's trying to solve a very specific problem—feeding multiple people with different tastes without breaking the bank. At $9.95 for weekday lunch and $13.95 for dinner (with kids eating for around $5-8 depending on age), you're paying less per person than many fast-casual chains. For families with picky eaters, large groups celebrating birthdays, or military personnel from Hill AFB looking for a casual meal, the math works. "Love this location! Nice staff and wonderful food! I was nervous going to a Chinese Buffett just due to past attempts when I was younger but this place hit it out of the dog park! SO MANY OPTIONS to choose from!" one enthusiastic reviewer wrote, capturing the relief of finding a buffet that delivers on its core promise of variety. Allen Ye explained that dinner pricing is slightly higher because they set out more shrimp and steak items after 3:30 p.m.—a detail that matters if you're strategic about your buffet timing. The restaurant also offers takeout charged by the pound, letting you fill a container with your favorites for home consumption. The staff gets consistent praise for attentiveness—keeping drinks filled, clearing plates promptly, and generally staying out of your way while remaining available when needed. It's the kind of service that works for a buffet: efficient without being intrusive. Roy's Connection to Hill Air Force Base and Northern Utah's Buffet Culture City Buffet sits in a sweet spot geographically and culturally. Roy is one of several communities that essentially grew up around Hill Air Force Base—the sixth-largest employer in Utah. Military families, civilian contractors, and veterans populate the area, creating a dining culture that values family-friendly restaurants, generous portions, and price points that work for young families on military salaries. The buffet format has particular appeal in this corridor. When you're feeding a family of four or five with wildly different preferences—one kid only eats chicken nuggets, another wants sushi, mom's trying to eat healthier, dad wants BBQ ribs—the all-you-can-eat model solves the negotiation problem. Everyone wins, or at least everyone finds something. Utah's broader food culture has always embraced variety and value. The state has a long tradition of church potlucks, family reunions with massive spreads, and communal dining. City Buffet taps into that tradition while adding the convenience of not having to cook or coordinate who's bringing what. You just show up, pay your $14, and eat until you're uncomfortable. The location next to Ocean Mart (an Asian grocery store) positions City Buffet within Roy's small but growing Asian dining scene. It's not competing directly with fine-dining Chinese restaurants in Salt Lake City or Ogden's more authentic ethnic eateries—it's serving a different audience with different expectations. Planning Your Visit to City Buffet Address: 5673 S 1900 W, Roy, UT 84067 Phone: (801) 525-8888 Website: roycitybuffet.com Instagram: @roycitybuffet Hours: Monday-Friday: 11:00 AM - 3:30 PM (lunch pricing) Monday-Friday: 3:30 PM - 9:00 PM (dinner pricing) Saturday-Sunday & Holidays: All-day dinner pricing, 11:00 AM - 9:00 PM Pricing: Weekday lunch: $9.95 adults / $5.55 children (ages 4-10) Dinner (after 3:30 PM) & weekends: $13.95 adults / $8.55 children Soft drinks: $2.25 No alcohol served Takeout charged by weight What to Order: Based on customer feedback, stick with the chicken dishes (General Tso's, broccoli chicken), the BBQ ribs with char siu flavor, and the surprisingly decent sushi. The Mongolian grill is worth trying if you want something customized. Fresh fruit from the salad bar is consistently solid. Best Times to Visit: Weekday lunch if you want lower pricing and potentially fresher items. Dinner (after 3:30 PM) if you want access to the premium shrimp and steak items that justify the higher cost. Parking: Ample free parking in the strip mall lot. Pro Tips: Dress warm—they keep the restaurant cold to preserve food freshness, which means your hot food will cool down quickly. Eat your Mongolian grill and hot items while they're still steaming. Don't overload your first plate; you can always go back. Why City Buffet Matters to Northern Utah's Food Scene City Buffet fills a specific niche in Weber County's dining landscape—it's the budget-friendly, high-volume option for families and groups who need variety more than they need culinary excellence. In a region dominated by Hill Air Force Base's military community and family-oriented suburbs like Roy, Clearfield, and Riverdale, restaurants like this serve an important function. Is it the best Chinese food in Utah? No. Will it change your perspective on what Asian cuisine can be? Probably not. But will it feed your family of five for under $50, keep the kids happy, and give everyone enough options that nobody leaves hungry or complaining? That's exactly what it's designed to do. GuangSheng Ye looked at the Roy market four years before opening and saw an opportunity: a community that needed more family dining options, proximity to a major military installation, and enough population density to support a massive buffet operation. He built something that feels oversized and a bit garish for northern Utah, but that's kind of perfect for what it is—a place where abundance matters more than refinement. For military families stationed at Hill AFB looking for a weekend meal that won't drain the bank account, for birthday parties that need to accommodate fifteen people with different dietary preferences, for the family road-tripping through Weber County who just needs to feed everyone quickly—City Buffet delivers on the promise in its name. It's straightforward, it's massive, and it's exactly what it says it is: a city-sized buffet in a town that needed one.

There's a new way to experience açaí in Utah, and it's not what you're expecting. Walk toward the back of Latin Market on State Street in Midvale, and you'll find Happy Assai—a Brazilian açaí concept that's doing something different in Salt Lake County's crowded superfood scene. Instead of the traditional açaí bowls that have become ubiquitous at health-focused cafes across the Wasatch Front, Happy Assai serves açaí as scoopable ice cream. Think the creamy, dense texture of gelato or sorbet rather than the smoothie-bowl format most Utahns know. It's a format that's common in Brazil—particularly in Rio de Janeiro and São Paulo, where açaí is served thick enough to scoop, often topped with granola, fruit, and sometimes indulgent additions like Nutella or condensed milk. But in Utah? Happy Assai appears to be the first. A Different Take on the Amazon Superfruit The Brazilian approach to açaí is fundamentally different from what's become popular in American health food circles. In Brazil, açaí—pronounced "ah-sigh-EE"—has been a staple food in the Amazon region for generations, traditionally consumed as a creamy, frozen puree rather than blended into smoothie bowls. The fruit of the açaí palm has an earthy, slightly tart flavor that Brazilians have long paired with sweeteners like guaraná syrup or topped with granola and banana to create what locals call "açaí na tigela." When Brazilian jiu-jitsu legends Carlos and Hélio Gracie championed açaí among athletes at their Rio gyms in the 1980s, they popularized the thick, scoopable version—frozen açaí pulp that could be eaten with a spoon like ice cream. That's the tradition Happy Assai is bringing to Midvale. The setup is straightforward: Choose your size (9oz, 12oz, or 16oz cup), then customize with more than a dozen toppings. The açaí base contains no added sugar—a detail that matters both for health-conscious customers and for those who want to taste the fruit's natural earthy-berry profile. The vegan-friendly base can be topped with everything from traditional granola and coconut to more indulgent options like Nutella, peanut butter, honey, and Oreo. Inside Latin Market: An Authentic Setting Happy Assai's location inside Latin Market isn't incidental—it's integral to the concept. Latin Market, at 6807 South State Street, has established itself as Salt Lake County's destination for Colombian, Venezuelan, and broader Latin American products. Walking through the aisles, you'll find Pony Malta from Colombia, Venezuelan arepas ingredients, Brazilian guaraná drinks, and specialty items that the valley's growing Latin American community relies on. Finding a Brazilian açaí shop inside this market creates an authenticity that standalone health-focused açaí bowl chains can't replicate. It's açaí in context—surrounded by the other foods and flavors of Latin American food culture rather than positioned primarily as a wellness product for gym-goers. The Latin Market location also makes Happy Assai accessible to a different kind of customer. This isn't a boutique health food shop in a trendy neighborhood; it's inside a grocery store on State Street in Midvale, easily reachable from I-15 and serving Murray, Sandy, West Jordan, and South Salt Lake. You can stop for açaí after picking up groceries, or make it a destination specifically for the scoopable superfruit you can't find anywhere else in the area. What Makes Scoopable Açaí Different If you're familiar with açaí bowls at places like Protein Foundry in Murray or Vitality Bowls in downtown Salt Lake City, the scoopable format will feel different. Traditional açaí bowls in the U.S. are typically blended fresh to order with liquid (often apple juice or coconut water) to create a thick smoothie consistency, then topped and eaten immediately. Scoopable açaí—the Brazilian style—is denser and creamier, frozen to an ice cream-like consistency that holds its shape when scooped. It's less about drinking your açaí through a thick smoothie and more about the experience of eating it like a frozen dessert. The texture is closer to Italian gelato or premium sorbet than to the pourable smoothie bowls many Americans know. This distinction matters. The scoopable format allows for different topping combinations because the base is substantial enough to support heavier add-ons without getting watery. It also changes the eating experience—you're savoring spoonfuls of dense, creamy açaí rather than working through a bowl that's part smoothie, part fruit salad. The Açaí Market in Salt Lake County Happy Assai enters a Salt Lake County market where açaí has already gained traction. Several established players serve açaí bowls across the valley—Rio Açaí in South Jordan and Draper, Liv Pure Açaí with multiple locations, Protein Foundry in Murray, and Vitality Bowls in the city. These spots have built loyal followings among health-conscious Utahns, athletes, and anyone looking for a nutrient-dense meal or snack. But the scoopable ice cream format creates a lane of its own. Where most açaí spots in Utah position themselves primarily as health food—emphasizing protein content, post-workout recovery, and clean eating—Happy Assai's approach allows açaí to be both nutritious and indulgent. The no-added-sugar base keeps it in superfood territory, but toppings like Nutella and Oreo acknowledge that açaí can also just be delicious. This dual identity—healthy superfruit and satisfying dessert—is closer to how açaí functions in Brazilian food culture, where it's enjoyed by everyone from athletes to beachgoers to families looking for a sweet treat. Midvale's Evolving Food Scene Midvale doesn't always get the culinary attention that neighborhoods like Sugar House, 9th & 9th, or downtown Salt Lake City receive, but the city's food landscape has been quietly diversifying. Along State Street and around the Fort Union Boulevard corridor, you'll find everything from Ganesh Indian Restaurant (one of Utah's best) to authentic Chinese Sichuan cooking, Chilean cuisine at Noemi's, and solid Mexican options like Del Barrio Cafe. Latin Market itself has become a micro food destination within Midvale, housing not just grocery shelves but also food vendors serving Colombian and Venezuelan specialties. Happy Assai adds to this collection, giving the market another reason for food-curious Utahns to make the drive. For Midvale residents—the city's population of about 34,000 skews younger with a median age of 32—Happy Assai offers something the neighborhood hasn't had: a dessert or snack option that's both novel and accessible, positioned inside a place they might already be shopping. Planning Your Visit Happy Assai operates inside Latin Market at 6807 South State Street in Midvale. The market is open Monday through Saturday from 10am to 9pm, and Sunday from 10am to 7pm. Finding Happy Assai requires heading toward the back of the store—look for the açaí setup past the grocery aisles. Parking is straightforward with a private lot, and the location is accessible from I-15 via the 7200 South exit. For those coming from Murray, Sandy, or West Jordan, it's a quick drive on State Street. If you're new to açaí, start with a 9oz cup to gauge the earthy-tart flavor profile before committing to the larger sizes. Traditional toppings like granola, banana, and coconut let you experience açaí the way it's commonly enjoyed in Brazil. If you want something sweeter, Nutella and honey soften the tartness. If texture matters to you, granola adds essential crunch against the creamy base. Because the business is new, following their Instagram and TikTok (@happyassai) will give you the most current information on availability and any special offerings. Why This Matters to Utah's Food Scene Utah's food landscape has been expanding rapidly over the past decade, moving beyond the pioneer comfort food and Americanized ethnic cuisine that once dominated. Brazilian food, specifically, has been underrepresented in the state—making Happy Assai's arrival notable for anyone tracking the diversification of Utah's culinary options. Açaí's journey from Amazon staple to global superfood has been remarkable, but something gets lost in translation when it's stripped of cultural context and repositioned purely as a wellness product. Happy Assai's location inside Latin Market, its scoopable format that mirrors Brazilian tradition, and its positioning as both healthy and indulgent bring açaí back closer to its roots. For Utah's growing Latin American community—Midvale's population is 17.5% Hispanic—having authentic açaí available inside a market that also carries their other favorite foods from home creates a different kind of value. For everyone else, it's a chance to experience açaí the way millions of Brazilians have been enjoying it for decades: scoopable, creamy, customizable, and completely satisfying. Whether Happy Assai becomes a regular stop for Salt Lake County's açaí enthusiasts or introduces a whole new audience to the Brazilian superfruit remains to be seen. But for now, it's the only place in Utah where you can walk into a Latin market and walk out with scoopable açaí ice cream—and that alone makes it worth the trip to Midvale. Happy Assai Inside Latin Market 6807 S State St, Midvale, UT 84047 Instagram/TikTok: @happyassai

There's a moment when you walk into Pita House & Grill on 3300 South—right when the oven door opens—and the smell of fresh-baked samoon bread hits you like you've stepped through a portal straight into Baghdad. That yogurt-leavened, diamond-shaped flatbread puffing up in the heat? You're not gonna find that anywhere else in Utah. Hell, most people in Salt Lake City have never even heard of samoon bread, let alone tasted it still warm from the oven. "Great hospitality, and great food," one customer wrote on Google. "The bread is a highlight, I don't leave without some fresh pita." This modest mom-and-pop spot in South Salt Lake isn't just another Middle Eastern restaurant filling the city's growing appetite for hummus and kebabs. Pita House & Grill is bringing Iraqi culinary traditions to a state where Lebanese and Iranian restaurants dominate the scene—and they're doing it with the kind of quiet authenticity that doesn't need Instagram or press releases to prove itself. Why Iraqi Food in Utah Matters (And How It's Different) Here's the thing about Iraqi cuisine that most Americans don't realize: it's not the same as Lebanese, it's not Turkish, and it sure as hell isn't just "generic Mediterranean." Iraqi food carries the weight of Mesopotamian history—ancient spice routes, Ottoman influences, Persian techniques—all filtered through generations of home cooking that prioritizes hospitality above everything else. The signature bread tells the whole story. While Lebanese restaurants serve regular pita and Iranian spots might offer lavash, Pita House & Grill bakes Iraqi samoon every single morning. That diamond shape isn't just aesthetic—it's functional. The yogurt in the dough acts as a natural leavener, creating an airier, chewier texture than standard pita. When it puffs up in the oven, the middle gets this incredible hollow pocket perfect for soaking up the juices from grilled meats. Stuart from Gastronomic SLC—a former Salt Lake Tribune food critic who's eaten at basically every restaurant in the valley—called it a dish he'd "never encountered around these parts, or frankly anywhere else for that matter." When a jaded restaurant critic with seventeen years of food writing gets excited about your bread? You're doing something right. The Iraqi Samoon Bread Experience at Pita House & Grill Every morning at Pita House & Grill, the process starts the same way it has for centuries in Iraqi bakeries. Live-culture yogurt, flour, water, yeast. The dough gets shaped into those characteristic diamonds, each one hand-formed with the tapered ends and widened middle that defines authentic samoon bread. Then into a screaming-hot oven where the magic happens—the yogurt creates gas pockets, the bread puffs up, and you get that perfect combination of crunchy exterior and soft, steaming interior. Ask for it by name when you order. Sometimes they'll throw one in as a freebie with your to-go order, which is the kind of low-key generosity that defines this place. The za'atar flatbread is the other bread you can't miss. Picture a dinner plate-sized round that's been "enthusiastically sandblasted" (Stuart's words, not mine) with za'atar—that sesame-and-sumac spice blend that hits you with nutty, citrusy, slightly tart notes all at once. At Pita House, they finish it with a bright salad of tomatoes, cucumbers, and invigorating mint leaves. For six bucks, it's both a steal and "exemplary Summer snackin'." Beirut Cafe makes a solid za'atar bread too, but the Iraqi approach at Pita House brings something different to the table—literally. The proportions are more generous, the za'atar application is heavier, and that fresh salad on top transforms it from a side into a complete meal. What to Order: Iraqi Kebabs, Falafel, and the Combo Plate The Iraqi shawarma sandwich is where Pita House really separates itself from the pack. Iraqi shawarma has its own spice profile—different from Turkish doner or Lebanese shawarma. It's got that distinctive Iraqi seasoning blend, and when they wrap it in samoon bread instead of regular pita? Game over. But here's what surprised one DoorDash reviewer: the falafel. "This is the best falafel I've had outside of Egypt," wrote a commenter on Gastronomic SLC. "In fact, I would say it's better than anything I got in Turkey or Egypt. They add grilled eggplant to the sandwich to give it an insanely amazing smokey flavor." That grilled eggplant move is pure genius. The smoky char cuts through the richness of the fried chickpeas, adding a layer of complexity you don't typically get in standard falafel sandwiches. It's the kind of detail that shows these folks aren't just following a recipe—they're thinking about flavor combinations the way someone who grew up with this food would. The combo plate gives you the full experience: a generous portion of basmati rice (which Stuart noted as "happily outshining the beefy topping"), juicy chicken kabob, beef kafta, a charred quarter onion, and roasted tomato. Plus a separate side salad. One customer on DoorDash wrote about getting "a FULL takeout-size container of rice" with their combo plate—the kind of portion that'll feed you for days. "Everything was delicious, and well worth the money given how much food I received," they continued. "Will be ordering again, and can't wait to try their baba ghanouj." The Iraqi kebabs deserve their own paragraph. Ground beef mixed with spices and fat in proportions that create an almost sausage-like texture—pliable, juicy, intensely flavored. When you order them with bread instead of rice, they come wrapped in samoon, soaking up all those glorious meat juices. It's the kind of dish that makes you understand why bread is sacred in Iraqi culture. And then there's the tabbouleh. Multiple reviewers have called it "the best tabbouleh in Salt Lake," which is saying something in a city with several established Lebanese restaurants. South Salt Lake's Hidden Iraqi Gem on the 3300 South Corridor The 3300 South corridor is one of those high-traffic stretches where dozens of ethnic restaurants compete for attention. You've got The Med down the road, Kabob Stop nearby, and a rotating cast of other Middle Eastern spots. Pita House & Grill occupies the space that used to house Alibaba, another Middle Eastern restaurant/market combo—though whether this is a rebrand or entirely new ownership remains delightfully unclear. What is clear: this is a family-run operation with minimal social media presence and zero interest in press releases or hype. The signage is modest. The interior is simple. The Instagram account (@pita.ahouse) has 322 followers and seven posts. This is the opposite of a restaurant trying to go viral. "Good people, good food," one Google reviewer wrote simply. That five-star review recommended the Iraqi shawarma sandwich, Iraqi bread, and lamb skewers. Another customer noted the generous hospitality: "Complimentary tea is delicious, and the sweet staff even offers cheese pita while customers wait for their made-to-order dishes." That phrase—"made-to-order"—is important. In an era of pre-prepped, assembly-line restaurant food, Pita House makes everything fresh when you order it. The bread is baked every morning. The meats are grilled to order. Even on a busy lunch rush, they're not cutting corners. "Delicious with wonderful spices, not over spiced at all," one DoorDash customer wrote. "Very fresh tasting ingredients. Also my dasher forgot half my order and the restaurant called DoorDash to get a new driver to get it delivered. Like 30 minutes later it arrived still hot." That last detail—calling DoorDash themselves to make sure a customer got their complete order delivered hot—tells you everything about how Pita House approaches hospitality. It's not just about the food. It's about taking care of people. Iraqi Hospitality Traditions Meet Utah's Food Scene Iraqi culture treats guests as sacred. There's an old saying: "The guest is the beloved of God." When you show up at someone's home in Iraqi tradition, you're not just getting fed—you're getting the best of everything they have. Tea, sweets, bread fresh from the oven. Conversation. Time. Pita House brings that ethos to a quick-casual South Salt Lake restaurant, which creates this interesting juxtaposition. You're ordering at a counter, picking up your own food, eating at simple tables. But the complimentary tea? The cheese pita while you wait? The way they make sure DoorDash doesn't screw up your order? That's Iraqi hospitality showing up in a strip mall on 3300 South. The restaurant offers vegetarian options that actually make sense—falafel, fuul (slow-cooked fava beans), and za'atar bread—not just token salads thrown on the menu to check a box. The fuul is a traditional Iraqi breakfast staple that most Americans have never encountered. It's comfort food, humble and deeply satisfying, usually eaten with fresh bread and pickles. They make their own lahmajhun too—those thin, crispy Armenian-influenced flatbreads topped with spiced ground meat. In Iraq, lahmajhun became part of the culinary landscape during the Ottoman period, and it's stuck around as street food and home cooking ever since. Planning Your Visit to Pita House & Grill Address: 389 E 3300 S, South Salt Lake, UT 84115 Phone: (801) 513-7362 Hours: Monday-Sunday, 10:00 AM - 7:00 PM (some sources list 9:00 AM - 9:30 PM, so call ahead) Instagram: @pita.ahouse Delivery: Available on GrubHub, Uber Eats, and DoorDash What to order first time: Iraqi samoon bread (ask for it specifically) Za'atar flatbread with salad Falafel with grilled eggplant Iraqi shawarma sandwich Combo plate if you're hungry or feeding multiple people Don't skip the complimentary tea Parking: Free parking available (kid-friendly, wheelchair accessible) Price point: Extremely reasonable—most dishes under $13, sandwiches around $8 or less. The portions are generous enough that you'll likely have leftovers. Insider tip: The daily-made pita bread comes five pieces to a bag, which one customer noted was enough "for the next week, easy, the portion was so generous." Best time to visit: Lunch before the rush (11:30 AM) or early dinner. Everything is made fresh to order, so expect a bit of a wait during peak times—but that's when you get the complimentary cheese pita. Iraqi food in Utah is rare. Authentic Iraqi food made by people who actually know what they're doing? That's basically unicorn territory. Pita House & Grill isn't trying to reinvent Middle Eastern cuisine or create fusion dishes or build an empire. They're just baking samoon bread every morning, grilling kebabs over open flame, and treating customers like guests in their home. In a food scene increasingly dominated by marketing budgets and Instagram aesthetics, there's something almost radical about a restaurant that lets the food speak for itself. No press releases. No influencer campaigns. Just "good people, good food" on the 3300 South corridor in South Salt Lake. That diamond-shaped bread, still warm from the oven, tells the whole story.

Walk into any Pinkbox Doughnuts location at 3 a.m. on a Saturday, and you'll understand why this place has become one of the most photographed donut shops in America. The walls drip with oversized pink frosting, three-dimensional sprinkles hang from the ceiling like candy-colored chandeliers, and a neon sign announces what thousands of late-night Vegas visitors have already discovered: "Every day is a good day for a doughnut." It's barely dawn, and the place is packed. Casino workers ending graveyard shifts stand next to tourists who haven't been to bed yet, all staring at glass cases holding 75 different varieties of donuts that look like they were designed by someone who raided a candy store while having the best fever dream of their life. One customer orders the Sup Shorty—a glazed raised donut stuffed with fresh strawberries and cream that's become something of a cult favorite. "How can you not like a glazed raised doughnut stuffed with fresh strawberries and cream?" one regular writes in a review. "Since the first time I tried it, I became instantly obsessed with it." That's the thing about Pinkbox. This isn't your grandfather's donut shop. From Two-Shop Wonder to Vegas Empire: The Stephen Siegel Story Stephen Siegel didn't start out in the donut business. He built his fortune in Las Vegas real estate, buying struggling hotels and transforming them into destination properties. The Gold Spike. The Artisan Hotel. Properties where he learned that in Vegas, experience trumps everything. But Siegel had been a Pinkbox customer since the first location opened in 2012, and when the original founder decided to sell in 2018, Siegel saw something others didn't: a small mom-and-pop donut shop with the potential to become a Vegas icon. "A few years ago, Pinkbox Doughnuts could best be described as a mom-and-pop store without sophisticated branding," Siegel explained in an interview. The donuts were good, but the brand identity? Practically nonexistent. Siegel and his wife Judith Perez Siegel purchased the two-location chain and completely reimagined what a gourmet donut shop could be. They created Pinky, the brand's larger-than-life mascot. They designed Instagram-worthy interiors where every surface begs to be photographed. They expanded the menu from a handful of varieties to more than 100 rotating flavors. And critically, they made several locations 24 hours—a move that transformed Pinkbox from a breakfast destination into an around-the-clock Vegas experience. "I don't think anyone has been in something like this before," Siegel says. "We call it the Willy Wonka of doughnuts. It's like Disneyland inside there. That's part of our brand, as well—not just fun doughnuts, but the whole fun experience." Since Siegel took over, Pinkbox has exploded from two Las Vegas locations to 14 shops across Nevada and Utah, including spots at Allegiant Stadium, the Plaza Hotel and Casino on Fremont Street, and their first out-of-state location in St. George, Utah. They've become the official donut partner of both the Las Vegas Raiders and Vegas Golden Knights. And they've been voted "Best Doughnuts in Las Vegas" by the Las Vegas Review-Journal multiple years running. The 24-Hour Gourmet Donut Experience: Why Pinkbox Owns Late Night in Vegas Here's what makes Pinkbox different from every other fancy donut shop trying to ride the artisan pastry wave: they actually understand Vegas. Multiple locations are open 24 hours, with drive-thrus that stay operational even when the dining room closes. That means shift workers at 6 a.m., gamblers at 3 a.m., and families road-tripping to Utah at midnight all get the same fresh-baked, Instagram-worthy donuts. "The staff is friendly and always welcoming, if not a little tired - they are open 24 hrs and always busy!" writes one customer who visits regularly. Another notes: "Great selection of donuts & being open 24 hours makes it convenient for anyone." This isn't just about convenience. It's about understanding that Vegas runs on a different clock than the rest of America. When you're coming off a long night on the casino floor or wrapping up a graveyard shift at one of the Strip resorts, a mass-produced gas station donut doesn't cut it. You want something that feels like a treat, something that acknowledges you're still awake at an ungodly hour and deserve something special for it. The Boca Park location features a 24-hour drive-thru where you can roll through at any hour and order from their full menu. The Lake Mead location—the original Pinkbox that started this whole empire—stays open until midnight on weekends, with the drive-thru accessible even later. "Pinkbox is open 24 hours but only the drive through is open after 10pm," one reviewer notes, detailing their late-night Vegas donut runs. The Flavors That Made Pinkbox Famous: From OG Classics to Instagram-Worthy Creations Let's talk about what's actually in those cases. Pinkbox organizes their menu into tiers that range from affordable classics to over-the-top specialty creations that cost as much as a decent lunch. The OG Classics start at around $1.35 and include glazed donuts, old-fashioned cake donuts, apple fritters, and maple bars—the kind of reliable favorites that locals pick up by the half-dozen. "We always pick up two of the classic maple bars and a plain ol' twist since they're so delicious and one of the least expensive options," one regular customer writes. Then you get into the Good Fellas category, where things start getting creative. This is where you'll find donuts rolled in Cocoa Pebbles and Fruity Pebbles, creating what they call Coco Loco and Tutti Fruity. These are the donuts that make millennials reach for their phones. But the real action is in the Fancy Pancy lineup—$2-4 donuts that push the boundaries of what constitutes a breakfast pastry. The Sup Shorty, stuffed with fresh strawberries and cream, has such a devoted following that multiple reviewers mention it by name. The Cookie Monster features Biscoff cookie butter and rates a 9.6 out of 10 from one customer who tried six different varieties in a single visit. The maple bacon cronut "does not skimp on bacon," according to another fan. "Tried 6 different types of doughnuts," writes a customer who went all-in on their Pinkbox experience. "Angry Samoa rated 8.8/10, classic coconut taste. Biscoff cookie monster rated 9.6/10, good flavor and not overwhelming. Nutella Doughcro rated 9.5/10, not too much nutella, balanced well. Pink people eater White Cake rated 9.4, tastes like a wedding cake with a strawberry coating." The DoughCros—donuts made with light, flaky croissant dough—bridge the gap between French patisserie and American donut shop excess. Flavors like the Nutella DoughCro and peanut butter variations show up repeatedly in customer favorites. And then there are the truly bizarre options that only make sense in Vegas: the poo emoji donut (yes, really), Pop-Tart donuts, cannoli donuts, and seasonal specialties like key lime pie donuts and sweet potato donuts that show up when the kitchen team gets inspired. "We have NEVER had more delicious donuts!" writes one tourist who stopped at the Plaza location downtown. "We had a chocolate chip fritter, a maple glaze donut (our favorite), a Bavarian filled 'Vegas' donut and a raspberry filled donut. The coffee is great, too and the prices are very reasonable. (4 BIG donuts and 2 large coffees for under $22.)" Pinkbox Goes to Utah: St. George and American Fork Embrace Vegas-Style Donuts In August 2022, Pinkbox made its first move outside Nevada, opening a 2,700-square-foot location in St. George, Utah. The expansion was strategic—St. George sits on Interstate 15 between Las Vegas and Salt Lake City, making it a natural stopping point for travelers craving a taste of Vegas excess on their road trip. "Since we're a family-run company, St. George's tight-knit community had just what we were looking for," Judith Siegel explained when announcing the location. "We can't wait for our new friends and neighbors to experience Pinkbox Doughnuts and for all of the smiles we will bring to the St. George community." The St. George opening was a festival-style event featuring a donut-eating contest, appearances by mascot Pinky, and the debut of a Utah-specific donut inspired by lime Jell-O salad—a regional favorite that newcomers find baffling and locals defend passionately. The community named it "Oh My Heck, Grandma!" after an online contest received more than 400 submissions. The line wrapped around the building on opening day. More than 2,500 people showed up to see what all the Vegas hype was about. In January 2025, Pinkbox opened its first northern Utah location in American Fork, with plans for a Sandy location coming in summer 2026. The American Fork grand opening featured the same festival atmosphere—DJ, balloon art, face painting, donut-eating contests, and free limited-edition t-shirts for the first customers. "Utah has an incredible love for sweet treats, and we couldn't be more excited to bring Pinkbox Doughnuts to northern Utah," Stephen Siegel said. "Community involvement is at the heart of our brand, and we're thrilled to jump in through local partnerships and charitable events that truly connect us with the people who live here." The Vegas Advantage: Raiders, Golden Knights, and Fremont Street Pinkbox's Vegas roots give them access to marketing opportunities most regional donut chains could never touch. They're the official donut partner of the Las Vegas Raiders, with a booth inside Allegiant Stadium that exposes the brand to fans from across the country every game day. They have a similar partnership with the Vegas Golden Knights, embedding themselves in the city's professional sports culture. Their location inside the Plaza Hotel and Casino sits right at the edge of the Fremont Street Experience, where tourists stumble in after a night of downtown debauchery looking for something to soak up the drinks. "You'll find PinkBox Doughnuts towards the end of the Fremont Street Experience," writes one reviewer, adding: "My husband has to stop there at least once during his stay in Vegas and bring home a box of his favorite doughnut." The brand has expanded strategically to capture both locals and tourists—locations in Henderson and Summerlin serve residential neighborhoods, while spots near the Strip and in Primm (the Nevada border town where California drivers stop for cheaper gas) grab the tourist traffic. "As of 2025, Pinkbox has grown to 14 locations with several additional locations under construction across Nevada and Utah—with plans to spread the fun (and the doughnuts) across the globe," according to Amazing Brands, the parent company Siegel created to house his food ventures. Planning Your Visit to Pinkbox Doughnuts Best Times to Go: If you want the full selection, hit Pinkbox early—before 10 a.m. on weekdays, before noon on weekends. The most popular flavors sell out by afternoon, though they continue baking fresh batches throughout the day at most locations. Late-night visitors (after 10 p.m.) will find a smaller but still impressive selection, with classics always available. What to Order: First-timers should grab an assortment. Get at least one OG Classic to understand their baseline quality (the maple bar is consistently praised), then branch into the Fancy Pancy territory. The Sup Shorty, Cookie Monster with Biscoff, and maple bacon cronut show up most frequently in positive reviews. Budget: Expect to spend $1.35-4 per donut depending on complexity. Most people walk out spending $15-25 for a half dozen mixed donuts—reasonable by Vegas standards, especially considering the size. A baker's dozen (13 donuts) runs around $16 and is consistently called a great value by reviewers. Locations to Try: Lake Mead Blvd (7531 W Lake Mead Blvd, Las Vegas): The original location where this all started, open 24 hours on weekends Boca Park (800 S. Rampart Blvd., Las Vegas): Features a 24-hour drive-thru Plaza Hotel and Casino (1 N Main St, Las Vegas): Perfect for downtown Fremont Street visitors St. George, Utah (938 E. St. George Blvd): The first out-of-state location, with drive-thru and patio seating American Fork, Utah (610 W Main St): The newest location serving northern Utah Insider Tips: The lines can look intimidating, but they move quickly—most customers report being in and out within five minutes even when the shop is packed. If you're overwhelmed by choices, ask the staff for recommendations; they're consistently praised for being friendly and patient. And yes, it's absolutely worth following their Instagram (@pinkboxdoughnuts) for limited-edition flavor announcements. Why Pinkbox Matters to America's Donut Scene In a dessert category dominated by either legacy chains (Dunkin', Krispy Kreme) or one-off artisan shops, Pinkbox has created something unusual: a scalable brand that maintains quality while leaning hard into experiential retail. They understood that in the Instagram age, donuts aren't just breakfast—they're content. Every over-the-top flavor, every pink-dripped wall, every donut-shaped table exists to make customers want to share their experience. "These doughnuts were fantastic," writes one tourist. "The variety was overwhelming and we got a dozen of 12 different ones. Each one was so good. If you like doughnuts you have to try these!" But unlike many Instagram-bait restaurants where the aesthetics far exceed the actual food quality, Pinkbox consistently delivers on taste. "Do NOT believe anyone claiming that Pinkbox Doughnuts is in the same league as Dunkin' Donuts or Krispy Kreme because it isn't," writes an emphatic reviewer. "Those places are NO MATCH for the many creative and delicious offerings at Pinkbox!" The 24-hour availability, the Vegas-appropriate excess, the commitment to fresh-baked product even at odd hours, the expansion into markets like Utah where they're bringing a taste of Vegas glamour to communities hungry for something beyond the usual chains—it all adds up to a brand that's figured out how to bottle the Vegas experience into a donut box. "We're So Good You'll Lick The Box," their slogan promises. Based on the lines out the door at 3 a.m., thousands of Vegas visitors and locals think they're right. Find Pinkbox Doughnuts on Instagram: @pinkboxdoughnuts

The brioche bun is toasted just right. Inside, basil-marinated ribeye mingles with Thai aromatics in a way that makes you forget every cheesesteak you've ever had. This is the Bangkok Cheesesteak at The Big Mango, and it's the kind of dish that announces itself quietly but leaves an impression. One customer put it plainly: "Welp all other cheesesteaks are dead to me now I guess... From the brioche bun to the insanely flavorful and distinctly aromatic beef, I'm ruined for all other iterations." Welcome to Thai cocktails Salt Lake City style, where Nina and Jeff Turk are doing something most Thai restaurants in Utah haven't attempted: building a craft cocktail program that takes Thai flavors seriously. This isn't just another Thai restaurant serving Pad Thai with a beer list. The Big Mango Bangkok Kitchen & Bar opened in Riverton's Mountain View Village with a clear mission—bring the vibrant, unapologetic flavors of Bangkok's street food scene together with cocktails that actually understand Thai cuisine. From Bangkok Streets to Riverton: Nina Turk's Culinary Journey Nina Turk grew up in Bangkok, where the food culture doesn't separate into neat categories. Street vendors serve khao soi curry alongside craft Thai cocktails inspired by tropical desserts. That seamless integration of food and drink culture is what she and her husband Jeff brought to Utah when they opened The Big Mango in 2025. The name itself tells the story. Just as New York claims "The Big Apple," Bangkok locals call their city "The Big Mango"—a reference to the vibrant, tropical energy that defines Thailand's capital. Nina's recipes come from that world, from the curries her family made to the street food vendors she grew up watching. But she's not replicating Bangkok so much as translating it for Utah, adding global influences and unexpected fusions that make sense once you taste them. The Big Mango operates as a fast-casual spot, but the kitchen runs like fine dining. Nina doesn't cut corners with ingredients, and customers notice. As one review noted: "When we walked in we were greeted by the owners as though we were family, the atmosphere was so inviting and their food was a 20 out of 10!" The Thai Cocktail Bar Utah Didn't Know It Needed Here's where The Big Mango differentiates itself from every other Thai restaurant in Salt Lake City: the cocktail program. Most Thai spots in Utah focus exclusively on food. The Big Mango built a menu around Thai-inspired craft cocktails that work as both standalone drinks and perfect pairings for spicy, complex Thai flavors. Take the Sticky Situation ($15), a cocktail inspired by mango sticky rice—Thailand's most beloved dessert. It combines mango vodka, coconut rum, mango purée, and RumChata into something that tastes exactly like the dessert it's named after. One food critic described it as "a dead ringer for that mango-meets-coconut flavor" and called it outstanding despite the fast-casual setting not exactly screaming high-end drinks. Then there's One Night In Bangkok ($15), a Thai riff on an old-fashioned that brings bourbon into Thai territory with subtle anise notes. It's the kind of drink that makes you reconsider what works with Thai food—turns out bourbon and Thai curries have more in common than you'd think. The cocktail list also includes Thai Basil Bliss, a floral take on a Bee's Knees with Empress Indigo gin, lavender, honey, and fresh lemon. The Pina Pineapple blends pineapple vodka with coconut rum for a tropical escape, while the Mango Marg gives the classic margarita a Thai twist with mango purée. These aren't just novelty drinks. They're thoughtful craft cocktails that understand Thai cuisine's balance of sweet, sour, salty, and spicy. The bartenders at The Big Mango seem to grasp what too many Thai restaurants miss: Thai food demands drinks that can stand up to intense flavors without getting lost in the heat. Menu Highlights: Where Bangkok Meets the World The Big Mango's menu splits into two philosophies: "Classic Bangkok Dishes" for purists and "Big Mango Features" for adventurous eaters. Both sides deliver. Khao Soi Tonkatsu might be the signature dish here. It's Nina's version of Japanese tonkatsu—a thick, fatty cut of pork fried with fresh handmade panko—served over rice with Northern Thai khao soi curry. The curry itself is lighter and sweeter than massaman, arriving with both soft and crunchy noodles for textural contrast. One customer specifically praised it: "I particularly enjoyed the khao soi tonkatsu and my date loved the Thai coconut soup." A City Weekly review noted the curry "reminded me of a less peanutty massaman" and appreciated how the crispy noodles added extra dimension to each bite. Drunken Noodles ($17) earn their reputation as some of the best in Utah. The silky flat rice noodles come stir-fried with vegetables and your choice of chicken, pork, beef, or ribeye. The Big Mango offers four spice levels, culminating in level four: "FAFO" (Find Out, basically). As one reviewer noted: "The Drunken noodles with beef featured high quality beef in a delicious sauce. The Khao Soi was so good, I almost licked the bowl." Bangkok Cheesesteak ($20) takes Thai basil and ribeye beef, loads it onto a hoagie roll, and serves it with Zabb! fries. The fries get hit with zabb seasoning—a smoky, tangy, slightly spicy Thai flavor bomb made with chili, roasted rice powder, herbs, and citrus. Customers are unanimous: this cheesesteak ruins you for every other version. Wing Zab! ($9 half order, $16 full) are Bangkok-style fried chicken wings with that same zabb seasoning. They're dry-fried until crispy, made to order, and arrive piping hot. One reviewer called them "the biggest surprise on the snack menu" and warned: "make sure you've got plenty of drinks on hand." Massaman Curry draws consistent praise. One customer raved: "This is my new favorite Thai place. Wow wow wow. Such delicious Massaman curry. Pork and shrimp dumplings. Wonton soup. Zaab fries. All of it was top notch." Moo Yang ($12)—marinated BBQ pork skewers served with sticky rice—captures Bangkok street food culture perfectly. A DoorDash customer called it "absolutely delicious! Cooked perfectly, a nice char on it but still nice and tender and juicy. 10 out of 10 tasty AF!" Why Utah's Thai Scene Needed The Big Mango Salt Lake City has solid Thai restaurants. Places like Sawadee, Chanon Thai Café, and White Lotus have earned their followings by delivering authentic Thai flavors. But most focus purely on food, treating drinks as an afterthought—iced Thai tea, maybe a beer list, done. The Big Mango recognized an opportunity: Utah's craft cocktail scene and Thai cuisine hadn't really met yet. The state has plenty of cocktail bars and plenty of Thai restaurants, but almost no overlap between the two worlds. Jeff and Nina Turk built that bridge. By positioning The Big Mango as a Thai cocktail bar rather than just another Thai restaurant, they created defensible territory in Utah's competitive Thai landscape. It's the difference between competing for "best Thai food in Salt Lake City" and owning "Thai cocktails Salt Lake City" outright. The approach works because Thai cuisine and craft cocktails actually share similar principles. Both rely on balancing complex flavors. Both benefit from fresh, quality ingredients. Both reward attention to detail and technique. The Big Mango just took these shared values seriously. The Riverton Advantage: Hidden Gem in Mountain View Village The Big Mango sits in Riverton's Mountain View Village shopping district, an area that's been expanding aggressively in recent years. The location puts it outside Salt Lake City proper but positions it perfectly for South Valley residents in Riverton, Herriman, South Jordan, and Daybreak communities. As one City Weekly review observed, Mountain View Village has "flashy dining options whose shimmering veneers and Instagram-ready backdrops appeal to the Daybreak and Daybreak-adjacent crowds." The Big Mango doesn't compete with that aesthetic. The interior maintains a "cozy fast-casual vibe" that lets the food and cocktails do the talking. This works in their favor. The Big Mango becomes what the review called "a hidden gem whose menu and cocktails can definitely hang with some of the area's heavier hitters." They're not trying to be the loudest restaurant in the shopping center. They're quietly serving some of the most interesting Thai food in Utah while building a cocktail program that rivals downtown Salt Lake City bars. Location also makes them accessible to a different customer base than downtown Thai restaurants. They're catching families looking for weeknight dinners, date night couples wanting something beyond the usual chain restaurants, and South Valley residents who don't want to drive 30 minutes to Salt Lake proper for quality Thai food. Planning Your Visit to The Big Mango Address: 4182 W 13400 S, Suite 500, Riverton, UT 84096 Hours: Monday-Friday: 11:00 AM - 3:00 PM, 4:30 PM - 9:00 PM Saturday: 12:00 PM - 10:00 PM Sunday: 12:00 PM - 8:00 PM What to Order: First-timers should start with the Khao Soi Tonkatsu and pair it with a Sticky Situation cocktail. If you want to test their Thai classics, the Drunken Noodles deliver, and the Massaman Curry earns consistent praise. Don't skip the Wing Zab! or Moo Yang for appetizers. For the adventurous, the Bangkok Cheesesteak is essential—just know it might ruin regular cheesesteaks for you. And if you're visiting with someone who doesn't drink alcohol, they have extensive gluten-free options and a staff that's attentive to dietary restrictions. As one customer noted: "We contacted their Instagram page to ask if they had gluten free options and got a prompt response with a detailed list of things they can accommodate!" Pro Tips: The spice scale is real. "FAFO" means exactly what you think it means. Cocktails are legitimately craft-quality despite the casual setting. Owner Jeff is often present and happy to recommend dishes. Parking is easy in the Mountain View Village shopping center. The Bigger Picture: Thai Food in Utah The Big Mango represents something larger happening in Utah's food scene. The state's Thai restaurant landscape has long been one of its gastronomic strengths, but most establishments followed a similar playbook: authentic regional Thai dishes, casual dining, minimal beverage programs beyond Thai tea and sodas. The Big Mango breaks that pattern by treating cocktails as seriously as curry pastes. They're betting that Utah diners want more than just good Thai food—they want the full Bangkok experience where food and drink culture intertwine naturally. It's working. Customers specifically mention both the food quality and the cocktail program in reviews. The Bangkok Cheesesteak and Sticky Situation cocktail get as much attention as the traditional Thai curries. That's unusual for a Thai restaurant and suggests The Big Mango is successfully building the hybrid experience they envisioned. For Utah's food scene, this matters. When restaurants push beyond traditional categories—when they refuse to be just Thai food or just cocktail bars—the entire dining landscape improves. The Big Mango proves that Thai cocktails in Salt Lake City can be more than gimmicky Thai tea martinis. They can be thoughtful, technically sound craft cocktails that genuinely complement complex Thai flavors. Nina Turk's Bangkok background combined with Jeff's hospitality sense created something Utah's Thai scene didn't know it was missing. The Big Mango isn't trying to replace established Thai restaurants. It's carving out new territory entirely—a space where Bangkok street food culture meets craft cocktail sophistication, where khao soi curry pairs with bourbon old-fashioneds, where a cheesesteak can taste like Thailand without losing what makes a cheesesteak great. That's the real innovation here. Not Thai food. Not cocktails. But the deliberate, thoughtful collision of both in ways that honor Thai cuisine while embracing Utah's growing appetite for interesting drinks and boundary-pushing flavors. The Big Mango might be a fast-casual spot in a Riverton shopping center, but what Nina and Jeff Turk are building feels bigger than the square footage suggests—it feels like the future of Thai dining in Utah.

There's a moment when you bite into Fancy Burger's signature creation that the entire Utah County burger scene suddenly makes sense. The house-made Hokkaido milk bun—they call it their "cloud bun"—compresses gently under your fingers, releasing that distinct sweet-cream aroma that Japanese bakeries get right. Then comes the crispy-edged smash patty, a proprietary steak blend mixed with local bacon, and you realize this isn't just another burger joint trying to be fancy. This is the real thing. "Hands down the best burger I've ever had," one out-of-state visitor shared after trying their May special. "The bun is soft, the meat is flavorful and cooked perfectly. The rosemary fries are the best texture and flavor." When Fancy Burger opened in May 2023 at 37 W University Parkway in Orem—directly across from Utah Valley University's campus—it filled a gap that nobody in Utah County knew existed. Between the $5 fast-food burger and the $25 upscale experience in Salt Lake City, there was... nothing. Just a long stretch of ordinary. The Two-Year Journey to North America's Best Burger Blend The family-owned team behind Fancy Burger didn't stumble into this. They spent two years developing what they confidently claim is the best burger blend in North America, maybe even the world. That's not just marketing talk—it's what happens when you're willing to grind meat in-house daily, experimenting with ratios and cuts until you land on something genuinely different. The blend itself is a closely guarded recipe: premium steak cuts combined with local ground bacon for enhanced umami depth. It's the kind of detail that makes beef cattle farmers—who visited and reviewed the restaurant—actually pause and pay attention. "As beef cattle farmers, we are picky about our meat and how it's prepared," they wrote. "One of the best smash burgers in the state and I'll stand by this." But the genius isn't just in the beef—it's in understanding that smash burger technique is where science meets art. When that beef ball hits the screaming-hot flat-top griddle and gets pressed down hard, the Maillard reaction kicks in. Sugars caramelize. Proteins transform. You get that crispy, lacy edge while the center stays impossibly juicy. It's the difference between a good burger and one that has people driving from Provo, Salt Lake, even out of state. Co-owner Jared Terry brought serious operational expertise to Fancy Burger, having spent 11 years at Waffle Love climbing from entry-level to operations manager overseeing multiple locations. That restaurant industry experience shows in every detail—from the streamlined menu that allows for quality control to the open kitchen where you can watch chefs work the griddle with precision timing. The Hokkaido Milk Bun Revolution Utah County Didn't Know It Needed Here's where Fancy Burger does something nobody else in Utah is doing: baking authentic Japanese Hokkaido milk buns from scratch, every day, in-house. If you've never experienced a Hokkaido milk bun, think of the softest, most pillowy bread you've ever encountered, then add a subtle sweetness and a richness that comes from the milk and butter in the dough. The Japanese call this technique "tangzhong"—a water-roux method that creates an impossibly tender crumb structure. The result holds together perfectly under burger weight without getting soggy, while staying so light it practically floats. "Ok folks...truly best burger ever," one reviewer wrote. "I've had a lot of burgers around the world and this one is right there, probably the best. Smashed patties with bacon mixed in. Luscious lettuce and tomato. Amazing cheese with real flavor. And the bun!....my god the house-made bun. Sooo good." They're not exaggerating. Fancy Burger calls them "cloud buns" for good reason—the texture is ethereal. Slightly sweet, creamy-flavored, with a golden crust that's been brushed with butter. Some versions even have tiny flecks of gold leaf worked into the dough, because why not? If you're going to make a luxury burger experience, commit to the bit. And then there's the kewpie mayo. Every burger gets a swipe of this Japanese mayonnaise, which tastes completely different from American mayo—richer, slightly tangy, with more umami punch from the MSG and rice vinegar. It's the kind of detail that makes food people lean forward and say, "Wait, what is that?" A TikTok review that went viral with over 1,400 likes nailed it: "The burgers also all come with kewpie mayo - which lends a really great flavor profile and elevates it from the classic mayo you normally find on a burger." The Fancy Burger Experience: From $5.50 to $48 Fancy Burger's menu philosophy is beautifully simple: do a few things exceptionally well, and let customers choose their price point. The Plain Luxury starts at $5.50 for a single—just the cloud bun, custom beef blend, cheese, and kewpie mayo. It's affordable enough for UVU students between classes but elevated enough to feel special. Double it for $8.50, triple for $12.50, or go full quad for $14.50. The Classic adds local tomatoes and lettuce, bringing fresh vegetable brightness to balance the richness. Again, scale up as your appetite demands. Then there's the monthly masterpiece that gives the restaurant its name: The Fancy Burger. This is where the chefs flex their culinary training. Every month—sometimes twice a month—they create a completely new burger that reimagines fine dining classics as handheld experiences. We're talking fennel-crusted roasted pork belly with quail eggs and prickly pear hollandaise. Whole roasted garlic prime rib with house-pickled fennel and aged cheddar Mornay sauce. Heirloom tomatoes with burrata, garlic confit, and balsamic glaze. Prices range from $27 to $48 depending on ingredients, and yes, sometimes there's literal gold leaf involved. "If you want a killer experience, try the high-end special. It will knock you out," one regular customer advised. "One other thing I love is that the owners, chef, and employees are dedicated to providing a great experience and also make you feel like you are helping them to fulfill their culinary vision." It's an inspired strategy. The rotating monthly special creates urgency—miss it and it's gone forever—while keeping regulars coming back to see what's next. It's also Instagram and TikTok gold, which matters when you're building buzz in a college town. Don't skip the Rosemary Fries, available in both thick and thin cuts. They're cooked in beef tallow—the traditional way, the way your grandparents' generation did it—which gives them a richness and crispness vegetable oil can't match. Fresh rosemary isn't just a garnish; it's cooked right into the fries, perfuming them with piney, savory aromatics. "The rosemary fries are the best texture and flavor," one visitor noted. The thick-cut versus thin-cut debate is purely personal preference—both deliver that perfect golden crisp. The Utah County Upscale Dining Gap Fancy Burger Fills Location matters, and Fancy Burger's position at 37 W University Parkway (also listed as 1132 State Street after their recent move) is strategic genius. They're in the Barnes & Noble shopping area, near Crumbl Cookies, directly across from UVU's 48,000-student campus. That's 48,000 potential customers within walking distance—students who want something better than fast food for date nights, graduation dinners, or when parents visit. Young professionals in Orem and Provo who are tired of driving to Salt Lake City for upscale dining. Families looking for a special occasion restaurant that doesn't serve alcohol. Because here's the thing about Fancy Burger that makes it uniquely positioned in Utah County's LDS-heavy demographic: they don't serve alcohol. Not at the bar, not anywhere. Instead, kids can sit at the bar and watch the chefs work the open kitchen, and families can experience fine dining without the awkwardness of navigating liquor menus. "I love that they don't serve alcohol!" one reviewer enthused. "This means the kids can sit up at the bar and eat while watching the cooks grill their burgers." The atmosphere reinforces this approachable luxury concept. A baby grand piano sits in the corner where live musicians perform—often jazz trios—at a volume that enhances conversation rather than overwhelming it. There's a suggested $5-per-person donation for the musicians, which feels generous rather than obligatory. Gold silverware shaped like something royalty would use. Elegant lighting. Local art on the walls. An open kitchen where you can watch your burger being smashed to order. The decor walks that fine line between high-end and hip—"cozy, hip, modern, and the vibe was just on point," as one Friday night diner described it. What Utah County's Food Scene Says About Fancy Burger Fancy Burger has generated the kind of organic buzz that money can't buy. The TikTok and Instagram attention has been substantial, with food influencers declaring it among Utah's best burgers. UtahChefsKiss's viral TikTok called it "one of the best burgers in the state" with "elegant and understated" presentation that "drives the focus on the flavors and textures of the food." Even more telling are the reviews from people who know burgers. The beef cattle farmers who dissect every aspect of meat preparation. The world travelers who've eaten burgers across continents. The family from out of state whose relatives insisted they had to try it. "Walked in for lunch with my friend and the waitress was immediately kind and helped us feel welcome," another customer shared. "The ambience here is incredible, feels like high-end dining without ridiculous prices. Music wasn't too loud, easy to have a conversation. And the food was unbelievable. Without exaggerating, I honestly don't think I've ever had a better burger." That last bit—"without exaggerating"—is the kind of qualifier people use when they're surprised by their own enthusiasm. When something exceeds expectations so dramatically that you feel compelled to clarify you're not being hyperbolic. The burger consistently delivers what the restaurant promises: a luxurious experience eating burgers. The "cloud bun" nickname isn't marketing fluff. The custom beef blend isn't just good beef—it's a proprietary formula they spent two years perfecting. The smash burger technique creates that ideal crispy exterior and juicy center. The Japanese touches (Hokkaido buns, kewpie mayo) aren't gimmicks; they're thoughtful choices that elevate familiar American comfort food. Planning Your Visit to Fancy Burger in Orem Address: 1132 State Street, Orem, UT 84058 (previously 37 W University Parkway—they recently moved to a new location with their distinctive gold food truck parked out front) Hours: Monday-Saturday: 11:30 AM - 8:30 PM Sunday: 5:00 PM - 8:30 PM Weekend Brunch: Saturday and Sunday mornings (exclusive brunch menu) Phone: (801) 900-7719 What to Order First Time: Start with the Double Classic to experience the core burger concept—that incredible Hokkaido bun, the smash-burger technique, the kewpie mayo difference. Add rosemary fries (thick-cut if you love potatoes, thin-cut if you prefer maximum crisp). If you're feeling adventurous and it's a special occasion, go for the current month's Fancy Burger—but know you're committing to the $30-40 range. Best Times to Visit: Arrive before the dinner rush (before 6:00 PM) to snag a table without waiting, especially on Friday and Saturday nights when live music draws crowds. UVU students pack the place during lunch hours and late afternoons. Parking & Location: Easy parking in the Barnes & Noble shopping area. Walking distance from UVU campus. Look for the distinctive gold food truck out front. Instagram: @myfancyburger (they post the monthly Fancy Burger reveals here) Why Fancy Burger Matters to Utah County's Food Story There's a reason foodies from Salt Lake City are making the drive south to Orem. Fancy Burger has proven that Utah County can support elevated dining that respects both culinary ambition and family-friendly accessibility. They've shown that Japanese baking techniques can enhance American classics without feeling forced. That smash burgers can be fine dining. That $5.50 can get you something genuinely special, and $40 can get you an experience you won't forget. In a state where burger culture runs deep—from pastrami burgers to fry sauce—Fancy Burger has carved out completely original territory. They're not trying to be Lucky 13's provocative creativity or Crown Burger's utilitarian satisfaction. They're something Utah County didn't have before: approachable luxury, family-friendly fine dining, and the best Hokkaido milk buns you'll find anywhere between Tokyo and the Wasatch Front. "I really do think this is one of the best burgers in the state and the restaurant really is something special," that viral TikTok review concluded. "It's quickly becoming one of my favorite burger places for sure!" For once, the hype is justified.

The smell hits you first—shaved ribeye sizzling on the flattop, onions going translucent in their own sweetness, Cheez Whiz melting into something that shouldn't work but absolutely does. This isn't another Utah sandwich shop trying to approximate what they think an East Coast sub should taste like. At Beast From The East Sandwichery, Kris Davis is cooking the exact sandwiches he grew up eating in Collingswood, New Jersey, just across the river from Philadelphia. As one customer put it after trying the JD Philly Cheesesteak, "I drove here to try it out based on previous reviews. I'm stuffed and glad I did." That's the thing about authentic East Coast subs in Salt Lake City—when you finally find the real deal, you know it immediately. From South Jersey Pine Barrens to Utah's Mountains: The Journey of "The Beast" At 16, Kris Davis was absolutely certain about one thing: he wanted nothing to do with restaurants. He'd worked as a host at a chain restaurant in New Jersey and declared the food industry dead to him. Funny how life works. After that teenage declaration, something shifted when he found himself in a fine-dining kitchen where precision mattered, where technique wasn't optional, where the rigid structure and over-the-top customer service standards actually made sense. He fell hard for it. But here's the thing—when you grow up in Collingswood, New Jersey, surrounded by the Pine Barrens where the legendary Jersey Devil supposedly lurks in the mist, you don't just leave that behind. His Italian grandmother was teaching him how to make proper meatball subs and chicken parm before he could see over the counter. Those recipes, passed down through generations, were tattooed on his taste memory. After years in upscale Jersey restaurants, Kris took off to explore Ecuador and the West Coast before landing in Utah. Geography changed. The craving for real East Coast sandwiches didn't. When Kris and his wife Megan were dating, he made her a Philly cheesesteak. She'd had plenty of what Utah calls cheesesteaks—loaded with bell peppers, drowning in marinara, unrecognizable. What Kris put in front of her was revelation: bread, shaved ribeye, cheese, grilled onions. That's it. Five ingredients. "Everybody tries to overthink stuff," Megan explained. "He's, like, 'it's simple.'" On a long drive, Kris woke up from a nap and announced to Megan that he'd one day own a place called "Beast From The East Sandwichery"—a tribute to the Jersey Devil, that mythical creature from the Pinelands of his childhood. Since he was 16, he'd dreamed of opening a sandwich shop. In November 2025, that dream materialized at 1702 S. Main Street in Salt Lake City. The Real Deal: What Makes These East Coast Subs Different Walk into Beast From The East's new location—painted dark to evoke that East Coast aesthetic, long and narrow like a neighborhood spot you'd find in Philly or Jersey—and you'll notice Philadelphia Eagles paraphernalia covering the walls. The space previously housed Loco Burger, but the Davises painted over those bright yellow walls with something that screams "East Coast" the moment you walk through the door. It connects to Manny's bar next door, where you can grab one of Kris's sandwiches alongside a cold beer if that's your vibe. The menu here isn't trying to impress anyone with creativity. It's executing classics the way they're supposed to be executed. The JD Philly Cheesesteak ($10.25 half, $16.50 full) is the bread-and-butter, featuring thinly shaved ribeye chopped and seared on the flattop, tossed with grilled onions, your choice of cheese (Whiz, American, or provolone—though locals will tell you Whiz is the only correct answer). As Ted Scheffler from Utah Stories put it, these sandwiches come in two sizes and "I can barely get through a half-size sandwich from the Beast since they are stuffed to the gills." A City Weekly reviewer noted that it's "as good as any cheesesteak I've had in Utah and better than some I've eaten in Philadelphia." But Kris's Jersey roots run deeper than just Philly cheesesteaks. The Camden Chopped Cheese ($9.50 half, $15.75 full) brings that specific New York/New Jersey deli magic: seared ground beef chopped up on the flattop with caramelized onions and American cheese, dressed with lettuce, tomato, pickles, and mayo. One reviewer called it "probably one of the better sandwiches I've ever had. Every bite was delicious and flavorful." Another customer couldn't contain their enthusiasm: "These subs are wild, in the best way! So much flavor." The cold subs follow the same no-nonsense philosophy. The Godfather ($10.25 half, $16.50 full) packs the classic Italian deli lineup—Genoa salami, ham, capicola, pepperoni—with provolone, lettuce, tomato, onion, seasoning, vinegar, and olive oil. It's so loaded that the bread barely contains everything inside. "It's perfect for anyone looking for an old-world deli experience," according to City Weekly's review. The sandwich earned recognition as the "don" of the cold sandwich menu, which feels appropriate given the name. Local Sourcing, East Coast Standards Kris isn't just recreating the sandwiches—he's sourcing ingredients the way a serious East Coast shop would. He gets his sausages from Gerome's Market, a local spot with generational roots in Philadelphia. There's a farm up the road growing some of his produce. Sharp provolone, broccoli rabe, capicola—these aren't ingredients you compromise on when you're trying to nail authentic hoagies and subs. "This isn't your normal bar food," Kris explained. "We use fresh ingredients from local vendors. That's the caliber we're going for." The attention shows up in less obvious places too. The Sports Fries come dusted with Old Bay Seasoning—that distinctly Mid-Atlantic spice blend that tastes like summer on the Chesapeake. The cherry pepper mayo on the Subway Screamer (a turkey sub loaded with roasted turkey breast, red onion, American cheese, pickles, and fresh cilantro) is so good that customers keep suggesting Kris bottle and sell it. The Legend ($16 full, $10 half), a chicken parmesan sandwich with parmesan-crusted chicken breast, mozzarella, and house marinara, carries the ghost of his nonna's recipe—simple but executed flawlessly. South Salt Lake's Answer to East Coast Hunger Beast From The East now anchors the corner of 1700 South and Main Street in South Salt Lake, a permanent home after starting out inside Cruzrs Saloon in Holladay. That original location was 21-and-over only since it operated within a bar, which meant families couldn't get their hands on these sandwiches. The new spot fixes that—it's all-ages during the day, with a connection to Manny's next door for anyone who wants the biker-bar vibe with their sub. The Davis family (including Kris's parents, who now live in Murray) runs the operation with that fine-dining discipline Kris learned in New Jersey. Fast service, generous portions, simple flavors done right. They've built a cult following through social media and a clever marketing move—hiding "Beast Bucks" throughout Salt Lake County that entitle finders to free subs. Kris has become something of a local celebrity, known on Instagram as "The Beast." The restaurant scene in Salt Lake has expanded dramatically over the past decade, with more authentic regional cuisines finding homes along the Wasatch Front. But East Coast sandwich culture remained underrepresented until Beast From The East opened. Jersey Mike's and Capriotti's offer corporate approximations. Moochie's has its own loyal following. But Kris is bringing something different—the sandwiches of his childhood, the recipes his grandmother taught him, the five-ingredient cheesesteak that Megan fell in love with on their early dates. Planning Your Visit to Beast From The East Sandwichery Address: 1702 S. Main Street, Salt Lake City, UT 84115 Hours: Tuesday-Saturday 12pm-10pm, Sunday 12pm-9pm, closed Mondays What to Order: Start with the JD Philly Cheesesteak with Whiz and grilled onions—it's the signature for a reason. If you're hungry, the half sandwich ($10.25) is already substantial. Add Sports Fries for the full experience. For cold sub fans, The Godfather delivers that Italian deli experience. Adventurous eaters should try the Camden Chopped Cheese or anything with broccoli rabe. Insider tip: The restaurant is still settling into its new location and currently running a shorter lunch menu all day. They make food until they sell out, so earlier visits guarantee more menu availability. The space connects to Manny's bar next door, giving you the option for that bar atmosphere if you want it, but the main sandwich shop is family-friendly. Parking: Street parking along Main Street and the surrounding neighborhood. The spot is easy to find on the corner—look for the dark exterior that replaced Loco Burger's bright colors. Follow: @beastfromtheeast_subs on Instagram for menu updates, special promotions, and the occasional Beast Buck treasure hunt Why This Place Matters to Utah's Food Scene There's a specific homesickness that comes with missing the food you grew up with. For East Coast transplants scattered across Utah—and there are plenty, especially in the tech corridors—finding a proper cheesesteak or Italian hoagie has been a multi-year scavenger hunt with disappointing results. Kris Davis gets it because he lived it. When you grow up eating sandwiches a certain way, anything less than authentic just makes you miss home more. Beast From The East isn't trying to reinvent East Coast subs for Utah palates. It's cooking them exactly as they're made in South Jersey and Philadelphia, with the ingredients that matter, in the proportions that work, without the bell peppers and marinara that somehow became standard in Western interpretations. One reviewer who clearly knows their East Coast sandwiches said it best: "Beast from the east Sandwichery is the real deal, no bones about it. You absolutely can not get a better cheesesteak in several days drive in any direction." That's the standard Kris is holding himself to—not just better than Utah's other options, but legitimate enough to compete with the sandwich shops back East. It's working. The lunch rushes pack the place. City Weekly ranked it just south of Moochie's in their cheesesteak rankings. Local food writers keep coming back. And most importantly, people who know what these sandwiches are supposed to taste like are saying it's legit. In a food scene that's increasingly sophisticated and diverse, Beast From The East fills a specific gap: authentic, no-frills, East Coast sandwich culture executed by someone who learned it from his Italian grandmother in New Jersey. No overthinking. No fusion experiments. Just shaved ribeye, Cheez Whiz, grilled onions, and a proper roll. Sometimes simple is exactly what you need.

There's this moment that happens at Baby's Bagels around 7:45 on a Saturday morning. The pink neon sign glows through the window at 204 East 500 South, and inside, brothers Koby and Cyrus Elias and their friend Eric Valchuis are pulling the first batch of bagels from the oven. The crust crackles. The steam rises. And you can smell that distinct, almost sweet scent of properly kettle-boiled dough meeting high heat—something you just don't get from the grocery store bag stuff or the chain places. "These bagels are real deal, chewy and flavorful," one customer wrote recently, and honestly? That's the whole point. Because what started as three friends messing around with YouTube videos in early 2022 has become Salt Lake City's answer to the question nobody knew they were asking: can you get legitimate artisan bagels in Utah that actually taste like they came from somewhere that knows what a bagel is supposed to be? From Corporate Life to Ski Bum to Bagel Baker: The Unlikely Journey to Utah's Best Hand-Rolled Bagels Here's how Baby's Bagels actually happened. Koby Elias left his corporate job in Boston—just walked away from the whole thing—to become a ski bum in Jackson Hole. His brother Cyrus followed not long after, because apparently the mountains and his older brother were both too hard to resist. Eric Valchuis came last, relocating with his partner after grad school in California during the pandemic, when everyone was making sourdough and questioning their life choices anyway. "We all somehow ended up here, and once we got together, Baby's Bagels was born," Eric explains, and there's this self-awareness in how they talk about it. They're not pretending they went to culinary school or trained under some bagel master in Brooklyn. They just knew what good bagels tasted like from growing up outside Boston, and they were homesick for them. So they taught themselves. YouTube tutorials. Trial and error. A lot of error, probably. "We had no idea what we were doing, but we knew what a good bagel should taste like," Koby says. For three or four months, they just experimented—mixing, proofing, boiling, baking, tasting, starting over. Their first sales were through Instagram, people ordering and picking up at a commissary kitchen in South Salt Lake. No storefront. No overhead. Just bagels and hope. The name? "We're babies, you know. It reflects our sort of immaturity," Koby grins. Though the other story is that all his friends were having actual babies while he started a bagel business, which feels about right for your late twenties in Salt Lake City. The Three-Day Process Behind Salt Lake City's Most Authentic Bagels What actually makes Baby's Bagels different from every other bagel option in Utah comes down to time and technique. These aren't machine-extruded circles of bread-like substance. Each bagel at Baby's is hand-rolled—actually shaped by human hands—then goes through a three-day fermentation process that involves mixing, multiple rest periods at room temperature, up to two days in the refrigerator, kettle boiling, and finally baking on burlap-wrapped boards. "It's not rocket science," Eric says with typical understatement, "but if you make enough bagels, you figure out what works—and what doesn't." The process starts Thursday with dough mixing and shaping. Friday brings the boiling and baking. And here's the thing about boiling bagels that most people don't realize—it's what creates that distinctive chewy interior and crispy, golden-brown exterior. It's the difference between a bagel and a round piece of bread with a hole in it. They use organic flour milled right here in Utah by Central Milling up in Logan. The water's from Salt Lake City itself. "We don't call them NY Style, though they are clearly heavily influenced by traditional east coast bagels, these are Utah bagels made with Utah wheat and Utah water," Koby smartly explains, sidestepping the whole geographic gatekeeping thing that makes bagel discourse so exhausting. The menu stays intentionally tight: plain, everything, poppy seed, sesame, and salt bagels. That's it. No blueberry. No cinnamon raisin. No "everything but the everything." "I actually liked the fact that they didn't have any sweet bagels," one reviewer noted. "If I wanted that, I would have gone to a doughnut shop, thank you very much." What Actually Makes These the Best Bagels in Salt Lake City (According to People Who Eat Them) The lox bagel might be the thing that converted the skeptics. Open-faced, stacked high with smoked salmon, cream cheese, capers, dill, and red onion on an everything bagel. "This was incredibly well-balanced," Salt Lake City Weekly's reviewer wrote after trying it. "The schmear is tart and creamy, the smoked salmon is fresh and bright, the capers add just the right snap of vinegary acid, the crunchy onions were understated enough to let the other flavors shine." But honestly, people seem equally obsessed with the simpler stuff. The salt bagel with honey and butter has developed its own cult following. "The salt bagel with honey and butter is delicious," one regular notes. "I also love going with a classic egg n cheese on everything." There's something about that sweet-salty combination on a properly made bagel—the granules of salt catching the light, the honey soaking into those first warm bites—that just works. The egg and cheese sandwich ($8, add bacon or sausage for $3) is what one reviewer called "a solid entry in our local breakfast sando hall of fame." And the fact that the bagel itself doesn't get lost under all those breakfast sandwich toppings? That tells you something about the structure and flavor Baby's has dialed in. Then there's the cream cheese situation. Plain and scallion are year-round staples, but the rotating seasonal flavors are where things get interesting. Dill pickle has become a permanent favorite—"whipped cream cheese mixed with finely diced pickles and fresh dill. A Baby's classic." They've done elote during corn season, giardiniera with pickled vegetables, strawberry rhubarb, even a confit fennel and lemon zest that apparently blew minds. "They also mix fresh ingredients into the cream cheese," one customer explains. "I'm a baby4life." Which is either the highest compliment or proof that the branding really worked. The vegan muhammara sandwich deserves mention too—house-made red pepper and walnut spread with herbs, olive oil, and pomegranate molasses on a fresh bagel. "A Middle Eastern spread made with smoky red pepper and chopped nuts," as it was described, and apparently even non-vegans are all over it. How Baby's Bagels Became Part of Salt Lake City's Local Food Movement What's striking about the Baby's Bagels story isn't just that they make good bagels. It's how they've integrated themselves into Salt Lake City's actual food community rather than operating as some isolated bagel cult. They source from Kessimakis Produce for most of their fresh ingredients. They rotate their menu with the seasons—no hothouse tomatoes in winter, actual Utah peaches in summer. "I think it's really important to have good sourcing," Koby explains, and you can tell this isn't just marketing speak. When they experimented with a BLT recently, they waited for local tomato season. The cream cheese flavors change based on what's actually available and fresh. This is small-batch craft baking meeting genuine farm-to-table principles, which in Salt Lake City's growing artisan food scene, actually matters. "People have been incredible," Koby says about other food businesses in the city. "Other food businesses in Salt Lake are so open to helping, offering advice, and just wanting to see you succeed." Eric adds: "It's a rising-tide-lifts-all-boats kind of place." And you can see evidence of that in how Baby's has grown—from Instagram orders at a commissary kitchen, to farmers market pop-ups, to their permanent storefront that opened in November 2023. The space itself fits the vibe perfectly. Funky artwork. Pastel colors. Subway tile spelling out "BAGELS" across the front counter. One spot on the floor where a brick should be is instead filled with little plastic babies encased in resin, because of course it is. "I guess we are the babies," Koby says. "It is Baby's Bagels, you know, sort of juvenile and immature." There's outdoor seating on the sidewalk. The atmosphere is casual enough that you feel comfortable grabbing a bagel and eating it standing up, but thoughtful enough that you could absolutely sit down and make it an actual breakfast experience. And now they've even added Pie Boy Pizza in the same space Wednesday through Friday evenings (5:00-8:30 PM), which is either the most brilliant or the most chaotic use of a bagel shop you've ever heard. Planning Your Visit to Baby's Bagels in Downtown Salt Lake City Baby's Bagels is located at 204 East 500 South in downtown Salt Lake City, right in the Central City neighborhood. They're open every day from 7:30 AM to 2:00 PM, which means morning people get the warm-from-the-oven experience and everyone else needs to adjust their schedule accordingly. The half dozen runs $15, individual bagels with cream cheese around $5-6. Sandwiches range from $8 for the egg and cheese up to $14 for the lox. It's not Costco pricing, but considering these are legitimately hand-rolled artisan bagels made with organic Utah-milled flour and actual technique, it's reasonable for what you're getting. Pro tips from regulars: get there before 10 AM on weekends if you want the full flavor selection. The dill pickle cream cheese will sell out. The salt bagel with honey butter is worth trying even if it sounds weird. And if you're torn between the lox and the egg and cheese, the correct answer is to go back tomorrow and get the other one. "The exterior of each bagel is crisp and golden brown, and the inside dense and chewy," as one thorough reviewer documented. "I'm happy to say that Baby's Bagels absolutely nails this." That texture—the slight crunch giving way to that dense, chewy interior—is the result of proper kettle-boiling and that three-day fermentation process. It's what separates real bagels from bread products pretending to be bagels. You can order online for pickup at babysbagels.square.site, which is useful if you're trying to guarantee your favorites don't sell out. They also do wholesale and catering, in case you need to be the hero who brings legitimate bagels to your next office meeting. Why Baby's Bagels Matters to Utah's Food Scene Look, Salt Lake City isn't New York. It's not trying to be. But what Baby's Bagels represents is something that's been happening across Utah's food landscape over the past few years—people who actually know food, who've eaten well in other places, deciding they'd rather create what they're missing than keep complaining about it. Three guys from Boston who love skiing and bagels taught themselves how to make professional-quality artisan bagels using YouTube and determination. They started small, grew organically, opened a storefront, and now they're the place where locals bring visitors when they want to prove Salt Lake City has real food culture. "We always imagined creating something we wanted to see in the city, and I think we've done that," the trio says. And the thing is, they really have. Because now when someone's homesick for East Coast bagels or when a New Yorker's wife says these are her favorite bagels, that's not just marketing—it's three friends who refused to accept that good bagels couldn't exist in Utah and decided to prove themselves right. The bagels are hand-rolled. The ingredients are sourced locally when possible. The process takes three days. And the result is legitimately the best bagels in Salt Lake City, which is exactly what they set out to make in the first place. Follow Baby's Bagels on Instagram at @babys.bagels for daily flavor updates and that inevitable moment when they announce they're temporarily sold out for the day.

There's something almost ceremonial about watching costela fogo de chão come off the grill after four hours of slow-roasting over wood fire. The beef ribs glisten with rendered fat, the meat so tender it practically falls off the bone before the knife even touches it. This is the kind of Brazilian BBQ that takes patience—the kind you can't rush, the kind that reminds you why Southern Brazil's gaucho tradition has survived for generations. And somehow, improbably, this tradition has found a home in Clearfield, Utah. Jared's BBQ Brazilian Steak Experience isn't trying to be Tucanos or Fogo de Chão. While those Brazilian steakhouse chains dominate Salt Lake City's dining scene 30 miles south, Jared's has carved out something different entirely in Davis County. This is authentic Brazilian churrasco brought directly to your event—whether that's a corporate gathering at Hill Air Force Base, a backyard wedding reception, or a family celebration that needs to feed 50 people without breaking the bank. "The owners were friendly and welcoming," one customer notes about their experience with Jared's. "If you enjoy Brazilian cuisine, or have never tried it..." The sentiment captures what makes this operation unique in northern Utah's food landscape. The Brazilian BBQ Tradition Meets Davis County Innovation The story of Brazilian churrasco begins in the Pampas grasslands of Southern Brazil, where European immigrants in the early 1900s developed a cooking method born of necessity and abundance. Gauchos—Brazilian cowboys—would dig pits to protect their fires from the wind, then slow-roast massive cuts of beef over wood embers for hours. What emerged wasn't just food; it was a social ritual, a celebration, a way of gathering that put the quality of the meat and the patience of the preparation at the center of everything. Jared's BBQ understands this. Their costela fogo de chão, those traditional ground-roasted short ribs, take four to five hours over wood fire. There's no shortcut here, no gas grill approximation, no rotisserie that speeds things up. Just beef, coarse salt, smoke, and time. In Davis County—where Hill Air Force Base employs over 20,000 people and Clearfield's family-oriented demographics create constant demand for event catering—this commitment to authentic preparation methods sets Jared's apart from every other catering option within 20 miles. You're not getting steam-table buffet food or pre-cooked meats reheated on-site. You're getting the real thing: fire-roasted cuts carved tableside by passadores (meat servers) who bring the rodizio experience directly to your venue. What Makes Brazilian Steakhouse Dining Different (And Why It Translates Perfectly to Catering) If you've never experienced authentic rodizio service, here's what you need to know: it's the antithesis of American portion control. In a traditional Brazilian steakhouse, gauchos circulate continuously with skewers of fire-roasted meats—picanha (top sirloin cap with its prized fat layer), fraldinha (flank steak), maminha (tri-tip), toscana sausage, bacon-wrapped chicken, even chicken hearts for the adventurous. You control the pace with a simple card system: green side up means "keep it coming," red side means "I need a break." Jared's has adapted this experience for catering in a way that's honestly pretty brilliant. They bring everything—tents, grills, serving tables, stainless steel chafing dishes—and set up a complete Brazilian churrascaria at your location. The minimum is 20 adults, which makes sense when you're talking about 1.3 pounds of high-quality meat per person. Their standard package includes seven meat options: picanha, ribeye steak, bacon-wrapped chicken breast, short ribs, toscana sausage, and chicken hearts. But it's the sides that tell you whether a Brazilian operation knows what they're doing. Anyone can grill meat. The real test is whether they're serving authentic farofa (toasted cassava flour with bacon), proper vinagrete (Brazilian salsa with palm hearts), and pão de queijo (cheese bread) made correctly. Jared's menu includes all the traditional accompaniments: bacon farofa, garlic white rice, mixed green salad, vinagrete, and garlic bread. They've also adapted for Utah palates with additions like potato salad while maintaining the Brazilian soul of the meal. The Clearfield Advantage: Location, Authenticity, and Value Here's the geography that matters: Jared's BBQ sits at 930 South 550 East in Clearfield, roughly 2.5 miles from Hill Air Force Base's west gate. The nearest comparable Brazilian steakhouse is Tucanos in Farmington, 17 miles away. Rodizio Grill is 30 miles south in Salt Lake City. Fogo de Chão is 35 miles away in Murray with $50+ per person price points. This isn't just convenient proximity—it's a blue ocean market opportunity that Jared's has quietly dominated. Davis County has over 300,000 residents, most of whom would need to drive 30-45 minutes and pay premium prices to access authentic Brazilian churrasco. Jared's brings that experience to Clearfield, Layton, Roy, Syracuse, and everywhere in between. For military events and corporate gatherings at Hill AFB—which hosts everything from change-of-command ceremonies to retirement parties to unit celebrations—having an authentic Brazilian steakhouse option within 10 minutes changes the equation entirely. The same goes for weddings at Davis County event venues, family reunions, graduation parties, and the kind of milestone celebrations where you want something memorable without Salt Lake City's dining prices. The business model is smart, too. By focusing primarily on catering and event services rather than maintaining a traditional restaurant with fixed overhead, Jared's can offer competitive pricing while delivering an experience that feels far more expensive than it is. When you're comparing catering options for 50 people, you're typically looking at $15-20 per person for standard buffet fare. Jared's charges approximately $18 per person for their basic package (based on their DoorDash pricing of $270 for 15 people), which includes 1.3 pounds of high-quality meat per guest plus all the traditional sides. That's extraordinary value for authentic Brazilian churrasco with tableside service. Beyond Picanha: Understanding Brazilian Meat Cuts Let's talk about picanha for a minute, because if you're not familiar with Brazilian steakhouse terminology, this is the cut you need to understand. In American butchering, picanha is called the sirloin cap or coulotte—it's the top part of the sirloin with a thick fat cap that, when grilled correctly, renders into something approaching transcendence. Brazilian steakhouses score the fat cap in a crosshatch pattern, season it with coarse salt (sal grosso), and grill it over high heat on skewers. When carved tableside, each slice has that crispy, seasoned fat on one side and perfectly medium-rare beef on the other. Most American steakhouses trim the fat cap off and discard it. Brazilians consider this borderline criminal. Jared's offers picanha across all their packages, from the basic catering option to their premium Churrasco Completo Experience. They also feature cuts you won't find at typical American BBQ caterers: maminha (the tri-tip, which Brazilians prepare completely differently than California-style tri-tip), fraldinha (flank steak that's been properly tenderized and seasoned), and the signature costela fogo de chão. For the adventurous—and honestly, for anyone who wants the full Brazilian experience—there are chicken hearts. Before you recoil, understand that these are grilled on skewers until crispy on the outside, tender inside, with a flavor profile closer to dark meat chicken than anything organ-like. They're a delicacy in Southern Brazil, the kind of thing gauchos would fight over at traditional churrasco gatherings. Brazilian Sides That Complete the Experience Here's where you can tell the difference between a Brazilian operation that understands the culture and one that's just grilling meat with a Portuguese name on the menu. The sides matter immensely. Farofa is the test. This toasted cassava flour mixture with bacon, sometimes onions, sometimes olives, provides textural contrast and a slightly nutty flavor that cuts through the richness of all that meat. Done right, it's addictive. Done wrong, it's sawdust. Jared's serves bacon farofa, which suggests they understand the assignment. Vinagrete—not to be confused with vinaigrette dressing—is Brazil's answer to pico de gallo, but with more acidity and the addition of palm hearts. It's fresh, bright, acidic, and absolutely necessary when you're eating your body weight in red meat. The fact that Jared's includes vinagrete with palm hearts specifically tells you they're not taking shortcuts. Then there's pão de queijo, those small cheese breads made from tapioca flour that are naturally gluten-free and ridiculously addictive when served warm. Jared's offers these, along with more familiar sides like garlic white rice and mixed green salad that help bridge the gap between Brazilian authenticity and Utah expectations. For their premium packages, they go deeper: Brazilian-style beans with bacon and cassava flour (essentially a simplified feijoada), "carreteiro" rice prepared in a cast iron pot (a traditional gaucho dish), and butter-sautéed couve (collard greens with bacon that bear no resemblance to Southern-style greens). Full-Service Event Catering: What Sets Jared's Apart The catering model deserves closer examination because it's genuinely impressive in scope. Jared's doesn't just drop off food and leave. They provide: Complete equipment: Tents, grills, serving tables, high-quality stainless steel chafing dishes to maintain ideal temperatures Professional staff: Dedicated servers who handle everything from setup to carving to cleanup Unlimited beverage service: Complete non-alcoholic drink service with staff managing refills Customizable menus: Multiple package tiers from basic to premium, with add-on options Flexible service styles: Traditional rodizio with tableside carving, buffet-style service, or hybrid approaches For events that want to go all-in on the Brazilian experience, they offer the Churrasco Completo Experience with premium cuts like New York steak, ribeye, tomahawk steak, lamb chops, and pork ribs. You can even add grilled pineapple with cinnamon and sugar—a classic Brazilian steakhouse finale that shouldn't work but absolutely does. There's also a Feijoada experience available, which is Brazil's national dish: a black bean stew with various cuts of pork (dried beef, calabresa sausage, paio sausage, bacon, pork ribs) served with traditional accompaniments like bacon farofa, vinagrete, pork cracklings, butter-sautéed kale, white rice, and orange slices. This is Sunday lunch food in Brazil, the kind of meal that brings extended families together for hours of eating and conversation. Planning Your Jared's BBQ Experience Whether you're considering Jared's for catering or trying their food through delivery services (they're available on DoorDash and Uber Eats), here's what you need to know: Location: 930 South 550 East, Clearfield, UT 84015 Service Area: Primarily Davis County and northern Utah, including Clearfield, Layton, Syracuse, Roy, South Weber, and the Hill Air Force Base area. They'll travel for larger events. Minimum Requirements: 20 adults for catering packages (makes sense when you're setting up full churrasco service) Pricing Structure: Packages range from approximately $18 per person for basic service to $30+ per person for premium experiences with expanded meat selections Best For: Corporate events and military gatherings (especially Hill AFB functions) Wedding receptions and rehearsal dinners Large family celebrations and reunions Birthday parties and graduation celebrations Any event where you want something memorable beyond standard catering options What to Order: If you're trying Jared's for the first time through delivery, the Picanha Combo gives you the signature cut plus traditional sides. For catering, the mid-tier package with picanha, ribeye, bacon-wrapped chicken, short ribs, toscana sausage, and chicken hearts provides the complete Brazilian experience without going into premium pricing territory. Insider Tip: The costela fogo de chão (those 4-5 hour wood-fired short ribs) are the signature dish—if you're planning an event, ask about including them specifically. This is the cut that separates authentic Brazilian BBQ from everything else. Why Davis County Needed This The broader context matters here. Before Jared's BBQ established their presence in Clearfield, anyone in Davis County wanting authentic Brazilian churrasco faced a 30-mile minimum drive to Salt Lake City, fighting traffic and paying premium prices at established chains. Hill Air Force Base personnel hosting retirement ceremonies or change-of-command events had limited options for distinctive catering that could accommodate large groups while delivering something memorable. Utah has a substantial Brazilian community, particularly in Utah County, but northern Utah has been underserved for authentic Brazilian cuisine. The nearest Brazilian options were chain operations in Salt Lake City that, while good, have Americanized their offerings to appeal to broader audiences. Nothing wrong with that approach, but it creates an opportunity for someone willing to maintain traditional preparation methods and authentic flavor profiles. Jared's filled that gap. They brought the gaucho tradition to Clearfield, committed to wood-fire preparation and traditional techniques, and built a business model that makes Brazilian steakhouse quality accessible to a market that previously couldn't access it easily. The timing is right, too. Davis County has experienced significant growth over the past decade, with young families and growing businesses creating steady demand for quality catering options. Clearfield itself has transformed from a sleepy town into a hub for startups and established businesses, with modern business plazas and an increasingly diverse dining scene. A Brazilian churrasco specialist fits perfectly into this evolution. The Future of Brazilian BBQ in Northern Utah What Jared's BBQ represents is bigger than one catering company in Clearfield. It's evidence that Utah's food scene continues to diversify and mature, that authentic ethnic cuisines can thrive outside Salt Lake City, and that there's real demand for culinary experiences that go beyond standard American fare. The Brazilian steakhouse model—with its emphasis on quality meats, traditional preparation methods, and communal dining experiences—translates exceptionally well to Utah's family-oriented culture and celebration-focused lifestyle. Milestone events matter here: retirements, graduations, weddings, religious ceremonies, family reunions. Having a catering option that delivers something truly distinctive changes what's possible for these celebrations. For Jared's, the opportunity extends beyond just Davis County. The entire northern Wasatch Front—from Ogden down through Farmington and Bountiful—represents a market of over 500,000 people with limited access to authentic Brazilian cuisine. As word spreads about what they're doing (and as more Hill AFB events feature their catering), that market becomes increasingly accessible. There's something refreshing about a food business that focuses on doing one thing exceptionally well rather than trying to be everything to everyone. Jared's isn't attempting to be a full-service restaurant with lunch specials and happy hour deals. They're not competing with Tucanos for the family dining crowd or trying to match Fogo de Chão's white-tablecloth ambiance. They're bringing authentic Brazilian churrasco—prepared the traditional way, with patience and respect for the craft—to your event, your celebration, your gathering. In a market dominated by chain restaurants and standard catering options, that kind of focus and authenticity stands out. Davis County needed this. Hill Air Force Base needed this. And based on their 4.9-star rating and steady growth, it's clear that northern Utah has embraced what Jared's BBQ brings to the table. Or more accurately, what they bring to your table, wherever that happens to be. For more information about Jared's BBQ Brazilian Steak Experience: Website: jaredsbbq.com Location: 930 South 550 East, Clearfield, UT 84015 Delivery: Available through DoorDash and Uber Eats Catering Inquiries: Contact through their website for personalized quotes Whether you're planning a corporate event at Hill Air Force Base, a wedding reception in Davis County, or just want to experience authentic Brazilian churrasco without driving to Salt Lake City, Jared's BBQ has brought the gaucho tradition to Clearfield—and northern Utah's food scene is better for it.

Walk into Skillets on a Saturday morning and you'll notice something different right away. There's the usual brunch energy—the clatter of silverware, the smell of coffee brewing, friends laughing over loaded plates. But then you catch it: the rich, slightly tangy aroma of slow-cooked Venezuelan shredded beef simmering in sofrito, a scent that doesn't belong in your typical American breakfast spot. And that's exactly the point. This is Salt Lake City's only American-Venezuelan brunch restaurant, a place where breakfast burritos get stuffed with carne mechada instead of the usual suspects, where poutine comes topped with Venezuelan shredded beef and a smoky hollandaise, where Jorge Garcia-Kesler's family recipes from Venezuela collide beautifully with Will's American comfort food sensibilities. As one customer put it after her first visit: "The shredded steak is so flavorful and tender, and the green sauce made it just that much better. We loved it so much, we went back again on Sunday." From Food Truck Dreams to 900 South Reality Jorge and Will Garcia-Kesler got married at the beginning of 2020, right before the world turned upside down. While COVID disrupted everything, it also gave them time to dream. Will had always wanted to open a bakery. Jorge, with his Venezuelan heritage and kitchen experience, had dreamed of running a restaurant. When they realized a brick-and-mortar wasn't realistic during a pandemic, Jorge started researching food trucks. They spent months perfecting recipes in their home kitchen—testing different marinades for the carne mechada, calibrating the acidity in their now-famous green cilantro sauce, figuring out how to pack Venezuelan flavors into a handheld breakfast burrito that wouldn't fall apart. In May 2021, they finally launched Skillets as a food truck, parking primarily downtown and building a following one burrito at a time. The response was immediate. Their Venezuelan breakfast burrito—stuffed with slow-cooked shredded beef, black beans, scrambled eggs, cheese, pico de gallo, and crispy tater tots—started generating buzz. In 2024, it earned them a Best of Utah Award for Best Breakfast Burrito, finishing second only to the legendary Beto's. Not bad for a food truck that had been operating for just three years. By November 2024, demand had grown so much that Jorge and Will couldn't keep up. They opened their brick-and-mortar location at 282 E 900 South, in the heart of the Maven District, taking over the space that used to house Barrio. The food truck? Still operating for catering and events. But now they have a spacious restaurant with a huge outdoor patio, a full kitchen, and room to expand their menu into spectacle territory. What Makes Venezuelan Breakfast Different Here's something most people don't know about Venezuelan cuisine: it takes meat preparation seriously. Really seriously. The carne mechada that Jorge uses in his breakfast burrito isn't just seasoned beef—it's a technique passed down through Venezuelan families, a slow-cooking method that transforms tough cuts into tender, deeply flavored shreds. The beef gets marinated with a sofrito base of peppers, onions, tomatoes, and garlic, then slow-roasted until it practically falls apart. The result has what one Salt Lake City Weekly reviewer described as "a vibrant, slightly acidic seasoning profile, roasted to tender perfection." It's the kind of beef that provides a completely different flavor foundation than the typical breakfast sausage or bacon you'd find elsewhere. Jorge brings this authentic Venezuelan technique to every dish at Skillets. The Skillets Poutine layers rosemary home-fried potatoes with cheese curds, that signature carne mechada, finely chopped peppers and onions, a fried egg, and hollandaise with a smoky kick. One customer raved: "The Tater Tot Skillet is an absolute must-try! It's a delicious blend of Venezuelan shredded steak that's perfectly seasoned and tender, paired with crispy tater tots for a great texture contrast." And then there's that green sauce. Customers mention it in nearly every review—a cilantro garlic sauce that Jorge and Will spent "hours and hours perfecting." It's become such a signature that people specifically request extra containers to take home. The Tower for Two and the Art of Spectacle Brunch When Skillets moved into their brick-and-mortar space, Jorge and Will took advantage of the expanded kitchen to create dishes that simply weren't possible in a food truck. The crown jewel? The Tower for Two—a triple-stacked breakfast structure that costs $35-39 and requires pulling up an extra table just to fit it all. Here's what you get: The bottom tier holds all your savory breakfast essentials—eggs cooked to order, crispy bacon, breakfast sausage, and perfectly seasoned home fries. The middle tier showcases sourdough toast with three flavors of house-made cream cheese (the basil one gets particularly high praise from customers). The top tier features waffle fondue with three dipping sauces: dulce de leche, pistachio cheesecake, and chocolate. "We got the 'Tower for Two' which is this amazing breakfast tower," wrote one TikTok food blogger after visiting. "It was seriously SO delicious & such a fun unique presentation! We also got the classic breakfast burrito (this is an absolute MUST - I'm SO serious don't skip it)." The restaurant has also earned a 2025 Best of Utah nomination specifically for the Tower for Two, cementing its status as one of Salt Lake City's most Instagram-worthy brunch dishes. But here's what matters more than the photos: it's actually a thoughtful sampler of everything Skillets does well, from their Venezuelan-influenced savory items to Will's sweet side expertise. Other spectacle dishes include the French Toast Flight ($19)—three different preparations including a Nutella-stuffed version, a Cinnamon Crunch topped with cereal, and the Lemon Mallow, all served together. As one SLUG Magazine reviewer noted: "The menu includes three types of French toast, but you can also get the French toast flight that gives you one of each." What Customers Keep Coming Back For The breakfast burrito remains the heart of the Skillets experience, even with an expanded menu. "This is an absolute MUST - I'm SO serious don't skip it," one customer emphasized in her review. Another couple shared: "We loved it so much, we went back again on Sunday." The Venezuelan Bowl showcases Jorge's heritage more directly—carne mechada over rice with black beans, topped with that green sauce and a fried egg. Multiple customers have called it "really good" and specifically praised how the Venezuelan shredded beef stands out from anything else available in Salt Lake City. For those wanting to try the fusion concept, the Corned Beef Poutine offers a middle ground—taking the Canadian-inspired dish and giving it a Venezuelan twist with layers of flavor. "A unique and flavorful dish slathered in the tastiest hollandaise sauce," according to one reviewer. The French toast options consistently impress too. The stuffed version comes loaded with Nutella, while creative variations keep the menu fresh. One customer who tried several dishes concluded: "Arguably the best French toast I've ever had—perfectly balanced, fluffy, and rich without being overwhelming." The 900 South Brunch Boom Skillets opened at a perfect moment for Salt Lake City's food scene. The Maven District along 900 South has been transforming into a restaurant row, with Skillets joining a cluster of new breakfast and brunch spots. Just one block away, Atomic Biscuit opened in December 2024, bringing Southern-style biscuits to the neighborhood. But Skillets occupies a unique position. As Salt Lake City Weekly observed: "On the spectrum of local brunch spots, Skillets manages to hit all the right bases regardless of what you're looking for. It's great for those after Instagram likes and spectacle, but you're also not beholden to that vibe if you just want to have a nice, colorful breakfast served by a friendly staff." The location itself has become part of the draw. The spacious outdoor patio catches morning sun and has reviewers already predicting it'll be "the place to be on those sunny weekend mornings." The interior features cozy decor with cheerful pops of yellow, creating what multiple customers describe as a welcoming, almost visiting-a-friend's-house-for-brunch kind of atmosphere. Service consistently gets mentioned in reviews too. Servers like Ciara, Sierra, and Jazmin earn praise by name for making customers feel at home and offering solid menu recommendations. Owner Will frequently stops by tables to check in, share the restaurant's story, and thank guests—something several reviewers specifically appreciated. Planning Your Visit to Skillets Address: 282 E 900 South, Salt Lake City, UT 84111 Hours: Monday-Friday: 7:00 AM - 2:00 PM Saturday-Sunday: 7:00 AM - 3:00 PMeatskillets Instagram: @eatskillets Website: eatskilletsut.com What to Order: First-timers: Start with the Venezuelan Breakfast Burrito—it's what built their reputation and won them awards. Ask for extra green sauce. Groups: The Tower for Two provides the best overview of their menu and easily feeds 2-3 people. Venezuelan curious: Try the Skillets Poutine or Venezuelan Bowl to taste the authentic carne mechada preparation. Sweet tooth: The French Toast Flight lets you sample three variations at once. Good to Know: The restaurant gets busy on weekend mornings. One reviewer mentioned an hour-long quoted wait that ended up being 25 minutes, so the turnover is faster than expected. They still operate their food truck for catering—perfect for weddings, corporate events, or private gatherings. Parking can be found on the street along 900 South or in nearby lots. The patio is first-come, first-served and absolutely worth requesting during nice weather. Coffee flows freely—multiple customers praised the bottomless cups and attentive refills. Salt Lake City's Venezuelan breakfast scene was practically nonexistent before Skillets arrived. Now, Jorge and Will Garcia-Kesler have created the city's only spot where you can taste authentic carne mechada alongside American brunch classics, where family recipes from Venezuela get plated next to Instagram-worthy towers of waffles and French toast. The Best of Utah Award for their breakfast burrito wasn't an accident. The 2025 nomination for the Tower for Two isn't either. This is what happens when two people who genuinely love food take the time to perfect their recipes, respect their cultural roots, and build something that doesn't exist anywhere else in the state. Whether you're a brunch regular looking for something different or you've never tried Venezuelan food, Skillets offers a rare thing in Salt Lake City's restaurant scene: genuine fusion that honors both sides of its hyphen, executed by owners who spent years perfecting their craft in a food truck before opening their doors on 900 South.

The best farm to table restaurant in Provo sits in an unassuming building on University Avenue, where Erika Orndorff spent seven years turning a simple belief into reality: feeding people beautiful food changes everything. When BLOCK Restaurant opened in December 2017, Provo wasn't exactly known for culinary creativity. But walk through those doors today and you'll find cooks singing along to the overhead music in an open kitchen, fresh flowers lining the dining room, and a menu that reads like a love letter to Utah's farms. One recent OpenTable reviewer described it perfectly: "It is always a great experience when I go to BLOCK! Food is very delicious always!!!" The Mother Who Built a Restaurant Around Connection Erika Orndorff didn't set out to revolutionize Provo dining—she just loved feeding people. As a mother of four young children, she and her husband Jason turned their home entertaining passion into something bigger. "We're just trying to bring beautiful food and a good, accepting atmosphere to Provo," Orndorff explained in a 2018 interview. "We're a place where you can have a really good meal and a really good conversation and just connect." That philosophy of connection runs deep at this Provo farm to table restaurant. Orndorff physically visits every farm BLOCK sources from, walking the fields where Snuck Farm grows their arugula in Pleasant Grove, checking in with Clifford Family Farm's animals in Provo, building trust over time. "You are supporting the people who are putting their life and soul and blood, sweat and tears into their ideals, their passion, their farming," she said. She teaches her kids the same lesson: don't waste food because someone put their entire energy into growing it. In 2025, BLOCK transitioned to new ownership, with the restaurant honoring Orndorff's incredible legacy. The website now reads: "We want to take a moment to say farewell and thank you to Erika—an incredible leader whose vision, dedication, and heart built the foundation of what BLOCK and Next Door are today." What Makes BLOCK's American Fusion Worth the Drive The seasonal menu at this Utah County farm to table restaurant changes based on what local farmers bring through the door. A farmer shows up with rainbow carrots? The kitchen makes seven different preparations—carrot chips, pickled carrots, carrot puree, raw crudité. "They're so beautiful that you can do anything," Orndorff explained about embracing the creative challenge of seasonal cooking. Start with the crispy pork belly from Clifford Family Farm. Multiple reviewers call it "off the chain," served with Brussels sprouts, sunchoke puree, and pomegranate molasses. One Tripadvisor reviewer raved: "The flavors on our pork belly appetizer, the light and airy sweet potato fries, the short ribs and gnocchi, and the guava dessert were heavenly. It made me as happy as good sushi does." The rainbow trout from Spring Lake Trout Farm in Payson consistently appears in customer favorites. It arrives with roasted cauliflower, cauliflower puree, dill and herb emulsion, and a striking squid ink cracker. "I want to eat it every night!" wrote one enthusiastic reviewer. Another noted: "The salmon was cooked beautifully and loved the crunch of the rice cake. Thinking of the meal makes my mouth water right now." The BLOCK Burger deserves its own paragraph. Antonella's Artisan Bread Cafe supplies the glistening brioche bun. Inside: a juicy local beef patty, pan-fried sunny-side-up Clifford Farm egg, Heber Valley smoked cheddar, and house-made Dijon mustard. Utah Stories food writer Ted Scheffler declared it "one of the best burgers I've gotten my lips around in quite some time." Don't sleep on the seasonal salads either. The kale Caesar made with Snuck Farm kale and roasted jalapeño dressing, or the roasted beet salad with goat cheese mousse and arugula pesto showcase how this American fusion restaurant elevates simple ingredients. As one reviewer noted: "The blistered cherry tomatoes and the little Manchego balls in the salad were over the top." For dessert, the panna cotta variations—whether strawberry, caramel popcorn, or chocolate potted cream—consistently earn praise. One guest called it "the highlight of the meal." Farm to Table Provo: Building a Community Through Food BLOCK's farm to table philosophy extends beyond buzzwords into genuine relationships with Utah producers. The restaurant partners with Spring Lake Trout Farms in Payson for rainbow trout, Clifford Family Farms for pork and eggs, Future Fresh Farms for hydroponic produce, and MushBetter Mushrooms for locally grown varieties. Snuck Farm in Pleasant Grove supplies mixed greens and arugula. Slide Ridge provides honey. Heber Valley Cheese makes the smoked cheddar. This commitment to local sourcing does mean higher menu prices—a challenge Orndorff acknowledged openly. "Because of that care and that attention farmers give, you get a really good quality product, but with the quality comes a price because you're paying for somebody to physically be there with the animals or at the farms," she explained. "You're not supporting just this restaurant, you're supporting all these small ranchers." Customers seem to get it. While some reviews mention the $31-50 price range, they consistently note the quality justifies the cost. "Totally underrated," wrote one regular. "If you want a really good meal and are willing to wait and dine slowly this is a great place. The food is top quality." The restaurant's design reinforces the community vibe—contemporary warmth with reclaimed woods, concrete floors, and eclectic artwork (including paintings where people's faces are replaced with floral bouquets). Fresh flowers line one wall. The open kitchen lets you watch enthusiastic cooks work. The bar serves local spirits from Beehive Gin, High West Distillery, and Sugar House Distillery. It's hip without being pretentious, elevated without being stuffy. One reviewer captured the server expertise perfectly: "Our server was Kai, and we were continuously impressed by him throughout the evening. Not only did I value his opinion in selecting my dinner options, but I loved that he could answer every random question one of us decided to ask him as he approached our table!" Planning Your Visit to BLOCK Restaurant Address: 3330 N University Avenue, Provo, Utah 84604 Phone: (801) 885-7558 Hours: Monday: Closed Tuesday-Thursday: 5:00 PM - 9:00 PM (Dinner) Friday: 5:00 PM - 10:00 PM (Dinner) Saturday: 10:00 AM - 2:00 PM (Brunch), 5:00 PM - 10:00 PM (Dinner) Sunday: 10:00 AM - 2:00 PM (Brunch) What to Order: The pork belly appetizer is non-negotiable. For mains, go with whatever fish is fresh (usually the trout or salmon), or the BLOCK Burger if you're craving comfort done right. The gnocchi with braised short ribs consistently appears in rave reviews. Save room for panna cotta. Pro Tips: Make a reservation—this place gets packed, especially Friday and Saturday nights. The brunch service on weekends showcases different menu items. The full bar is a rarity in Provo, making BLOCK a destination for craft cocktails alongside dinner. Instagram: Follow along for seasonal menu updates. When Erika Orndorff said BLOCK is "your neighborhood, your community—it's your block," she wasn't just talking about a restaurant concept. She was describing what happens when you build something around the belief that feeding people beautiful food, sourced from people who care, changes how we connect. That seven-year foundation still stands strong, making BLOCK the farm to table restaurant Provo needed—and the community gathering place Utah County deserves.

There's a moment that happens at Cucina Wine Bar, usually about halfway through your second wine flight, when you realize you've stumbled onto something Salt Lake City has been keeping to itself. The dining room on 2nd Avenue in the Avenues neighborhood is small enough that Dean Pierose—the owner, sommelier, and self-described "wine oracle"—might personally deliver your crab cakes while explaining why that Loire Valley Chenin Blanc pairs so perfectly with the chipotle aioli. The octopus carbonara arrives looking like abstract art on squid ink linguine, and you understand why locals have been calling this place their secret for nearly three decades. "Five stars aren't enough," one guest wrote on Facebook after a spa day turned dinner reservation. "From the generous wine selection to show stopping tapas, mains and desserts, their unique menu is the perfect combination of comfort meets adventure." From Boise to the Avenues: Dean Pierose's 20-Year Wine Journey Dean Pierose didn't set out to become one of Salt Lake City's most respected wine curators when he moved to Utah from Boise, Idaho in 1991. He discovered his passion for the restaurant industry while working as manager at Cucina—then a gourmet deli and market opened by business partners Marguerite Marceau Henderson and Eileen McPartland in 1995. When the partners started looking for a successor in 2001, they chose Pierose, the manager who'd spent years studying their operation while teaching himself wine through "thoughtful research and travel." "I think they thought I would make a nice fit," Pierose told the Deseret News in a 2005 interview. "I hope I have." That humble assessment undersells what Pierose has built over two decades. What started as an upscale delicatessen has evolved into what Salt Lake Magazine calls an "Avenues neighborhood gem"—a dual-concept restaurant that serves gourmet deli sandwiches and salads from 7am-5pm, then transforms into an intimate wine bar and New American restaurant for dinner service after 5pm. The evolution came gradually. Pierose built an underground, temperature-controlled wine cellar to properly store his growing collection. He studied wine service temperatures—"you'll notice the wines are served at ideal temperatures," food critic Ted Scheffler notes, "rare even for high-end restaurants in Utah." He cultivated relationships with winemakers and distributors, building a list that now features 80+ wines available by the glass through an Argon gas preservation system that keeps open bottles fresh. His philosophy? "Extensive, but not pretentious." Most bottles at Cucina range from $50-70, with only a handful priced above $100. The wine list includes rarities you won't find at other Salt Lake City restaurants—Manoir du Capucin Chardonnay from Macon, Domaine Schlumberger Pinot Blanc, Halter Ranch Grenache Blanc from Paso Robles—all available by both the glass and bottle. "If I'm being honest, I think that the food and wine at Cucina is underpriced," writes Ted Scheffler, a food and wine writer who's been covering Utah's restaurant scene for 30 years. "But shhhhh... don't tell anyone. Let's just keep this between us." The Wine Bar Salt Lake City Experience: 80+ Wines and Four Flight Options Walking into Cucina for dinner feels like discovering your neighborhood's best-kept secret, which is exactly what it is for Avenues residents. The dining room at 1026 E 2nd Ave is intimate without feeling cramped, with a display case near the entrance filled with corks from bottles Dean has poured over the years—a collection that's grown from a couple dozen to nearly full. The wine program is what sets Cucina apart in Salt Lake City's wine bar scene. Four wine flights are available Sunday through Thursday for $15 each—three 2-ounce pours carefully curated by Pierose and his team: All White Flight: Showcasing aromatic and complex white wines All Red Flight: Bold selections from around the globe French Flight: A tour through France's wine regions Old World Flight: European classics with history and depth "Better yet, go with the flight and get a tasting of 3 top choices from Dean and the team," reads the Cucina website, "and all the hard work has been done for you. The only thing left is to sip some wine." For guests who want to bring their own special bottle, Cucina charges just $15 for corkage—one of the most affordable rates in the city for a fine dining establishment. Share plates are provided at each table, encouraging the communal dining experience that makes small plates restaurants in Salt Lake City perfect for groups and date nights alike. The wine dinners Pierose hosts sell out almost immediately after they're announced. The "Pigs 'n' Pinot" dinner featured perfectly paired wines with dishes like prosciutto and cured pork loin with cantaloupe. The Valentine's Day four-day tasting tradition has become legendary among regulars, with six-course menus designed specifically for wine pairing. "We have even been voted one of the best wine bars in Salt Lake City by Salt Plate City," Pierose notes. "It helps our cred when others tell us we know how to pick out good wine for our guests." New American Small Plates: Creative Cuisine in the Avenues Cucina's dinner menu under Executive Chef Bret Guild (who took over from longtime chef Joey Ferran in 2025) continues the restaurant's tradition of creative New American cuisine with global influences. The small plates format encourages sharing and exploration—order 2-3 dishes per person and pass plates family-style. The Crab Cakes ($21) are Dean Pierose's personal favorite menu item, and customers consistently rave about them. "Crab cakes were fantastic," wrote one Tripadvisor reviewer who had trouble choosing from the extensive menu. "Sesame ahi tuna was creative and tasty. Bison strip loin cooked perfectly." The cakes arrive with chipotle aioli, cilantro paint, cucumber slaw, and scallion—a presentation that's both beautiful and intensely flavorful. The Octopus Carbonara has achieved near-legendary status among Cucina regulars. "The octopus gnocchi is pitch perfect in texture," one reviewer writes. The dish features tender octopus on squid ink linguine with guanciale (cured pork jowl) and pecorino romano—a play on traditional carbonara that brings Mediterranean technique to Italian comfort food. Lion's Mane Mushroom preparations showcase seasonal ingredients and creative techniques. The current version celebrates shiitake mushrooms three ways alongside baby bok choy, radish, and yakiniku glaze. "We especially enjoyed the gnocchi with calamari and the mushroom small plates," one OpenTable reviewer noted. The Sesame Ahi Steak ($30) consistently appears in customer reviews as a standout. Food critic Ted Scheffler calls it "exceptional: sesame seed-coated sushi grade ahi lightly kissed by heat, with hot & sour cabbage, kaffir lime rice cake, green garlic oil and scrumptious sambal-coconut cream." During former chef Joey Ferran's tenure (2016-2025), Cucina became known for boundary-pushing ingredients—cricket-infused crostini, blue cheese ice cream, black ant crème fraîche with osso bucco. Ferran trained for nearly a decade under Log Haven's Executive Chef Dave Jones before joining Cucina, bringing techniques like red mole preparations and Southwestern flavor profiles that still influence the menu today. "The dishes that come out the kitchen are not only superbly executed but the plates are exquisitely composed," writes one Yelp reviewer. "Dinners are meant to be enjoyed at a leisurely pace so make sure the server picks up on the cues for what consistently is one of SLC's most satisfying dining experiences." Avenues Neighborhood Dining: A Community Gathering Place Cucina's location in the Avenues—a historic residential neighborhood northeast of downtown Salt Lake City—is essential to its identity. This isn't a destination restaurant trying to impress tourists. It's a neighborhood pillar where residents gather for morning coffee, grab lunch sandwiches to go, and celebrate anniversaries over wine flights and small plates. "Katie is a fabulous server! This is a neighborhood gem. So cozy and inviting," one OpenTable reviewer wrote. Another called it "the best restaurant you've never heard of." During the COVID-19 pandemic, Dean Pierose responded with what Salt Lake Magazine calls his "signature manic energy." He expanded outdoor dining spaces, pivoted to curbside delivery, and did something that defined Cucina's community role: he offered free coffee in the mornings and encouraged Avenues residents to linger and commiserate together safely. The outdoor spaces became a place where the neighborhood could gather during isolation. "Pierose's outdoor spaces became a place where the neighborhood could gather safely," the magazine noted. "He offered free coffee in the mornings and encouraged his regulars to linger and commiserate together, preserving a semblance of society during a socially distanced time." The Avenues location gives Cucina a residential charm you won't find in downtown Salt Lake City wine bars. The dog-friendly patio is perfect for leisurely lunches away from downtown traffic. Parking is available in a small lot west of the building or on the street—easy access compared to downtown's parking challenges. University of Utah is nearby, making Cucina a popular spot for visiting parents and faculty gatherings. Memory Grove and the Capitol building are short drives away. The neighborhood's walkability means locals can stroll to dinner without worrying about driving home after wine flights. "We were in town for one night near the university and found this marvelous Cucina restaurant for dinner," a Tripadvisor reviewer from out of town wrote. "It was hard to select from the delicious menu." Planning Your Visit to Cucina Wine Bar Address & Hours: 1026 E 2nd Ave, Salt Lake City, UT 84103 Phone: (801) 322-3055 Deli Hours (Breakfast/Lunch): Monday-Friday: 7am-5pm Saturday-Sunday: 8am-5pm Dinner Service: Monday-Thursday: 5pm-9pm Friday-Saturday: 5pm-10pm Sunday: 5pm-9pm What to Order: Start with a wine flight ($15 for three 2oz pours) to explore Dean's selections. For food, regulars recommend the crab cakes, octopus carbonara, and sesame ahi steak. Order 2-3 small plates per person if sharing family-style, or choose an entrée like the chicken confit or bison strip loin. Reservations: While not required, reservations are recommended, especially for weekend dinners and special wine dinner events. Book through their website at cucinawinebar.com or call directly. Special Events: Watch for Cucina's wine dinner announcements—they sell out quickly. The Valentine's Day four-day tasting menu tradition is particularly popular, with limited seating across February 11-14. What Makes It Special: This is fine dining without pretension. Dress code is casual, service is knowledgeable but approachable, and the focus stays on great wine, creative food, and genuine hospitality. Dean Pierose still works the dining room most nights, sharing wine recommendations and connecting with both regulars and first-timers. For over 20 years, Cucina Wine Bar has been quietly building something rare in Salt Lake City's dining scene—a neighborhood restaurant that's simultaneously approachable and exceptional, casual and creative, affordable and award-winning. Dean Pierose's wine expertise, combined with the Avenues' residential charm and a menu that celebrates seasonal ingredients with global techniques, creates an experience that rewards return visits. "Our group of 8 for dinner last night agreed—5 is not a high enough rating for this outstanding establishment," wrote one Yelp reviewer. "When food is both delicious and beautiful like art, paired with phenomenal service and delicious wine, whatdayahave? A FANTASTIC place!" What they have is exactly what Pierose set out to create two decades ago: that "wow" feeling the moment you walk in the door, sustained throughout a leisurely dinner of wine flights and small plates, in a neighborhood gem that feels like discovering Salt Lake City's best-kept secret. Instagram: @cucinaslc Website: cucinawinebar.com

There's something deeply subversive about a basement wine bar thriving in a city once known more for its liquor laws than its liquor selection. Step down into BTG Wine Bar beneath downtown Salt Lake City's historic Eagles Building, and you're entering a space that shouldn't really exist here—which is exactly why it's become essential to the city's dining scene. The subdued lighting catches on wine glass chandeliers, casting amber shadows across dark wood banquettes where guests lean in over flights of three two-ounce pours, tracing their fingers along tasting notes. A couple at the bar debates the merits of Oregon Pinot versus Burgundy while sommelier Louis Koppel—a walking encyclopedia of wine knowledge—explains why the minerality they're detecting comes from volcanic soil. "I wish we had a place like this in my city," one visitor from Montreal wrote after discovering BTG during a convention week. "Very surprised that my perfect wine bar turned up to be in 'restrictive' Salt Lake City." How Fred Moesinger Built Utah's Wine Education Movement Owner Fred Moesinger didn't set out to revolutionize Salt Lake's wine scene when he opened BTG Wine Bar in 2013. He just wanted somewhere he and his wife Aimee Sterling could relax with a proper glass of wine. But Moesinger—who'd been working at Caffé Molise since helping construct the original restaurant in the 1990s and officially taking ownership in 2003—understood something crucial: wine intimidated people. The mysterious language of tannins and terroir, the unspoken rules about what to order, the fear of looking foolish in front of a sommelier. So when he opened BTG (By The Glass) just two doors down from Caffé Molise, he built it specifically as Utah's first genuine wine bar—a place where novices and wine snobs alike could explore without judgment. The concept proved prescient. By 2018, both Caffé Molise and BTG needed more space, and Moesinger found it in the 1915 Eagles Building at 404 S West Temple. The Neo-Renaissance structure—designed by Swedish immigrant Nils Edward Liljenberg with its grand staircase, arched windows, and Egyptian-style pillars—had housed the Fraternal Order of Eagles until the Depression, then served as everything from an American Legion post to The Bay nightclub. Moesinger and Sterling spent over a million dollars on renovations, carefully preserving the building's historic character while creating 15,000 square feet of restaurant and wine bar space. BTG settled into the basement level, where the old Eagles boxing ring once stood, and that speakeasy feeling—the sense of discovering your own secret hideaway—became part of the bar's DNA. Today, BTG stands as a Wine Spectator Award of Excellence recipient celebrating 12 years of operation, with a wine program that's earned recognition despite operating in what many still call one of America's most challenging liquor law environments. But that's precisely the point, Moesinger says: "We are advocates for the responsible appreciation and consumption of wine." The Wine Flight Experience That's Changing How Salt Lake Drinks Walk into BTG any evening after 5pm (it's 21+ only), and you'll find Louis Koppel either at the bar, moving between tables, or leading an impromptu wine education session. The sommelier—who previously helped build Spencer's Steakhouse's extensive wine cellar—maintains BTG's 75+ wines by the glass alongside manager Jesse Garrett, constantly rotating selections based on customer feedback, national press, and what they can navigate through Utah's state availability system. The argon gas preservation system means every pour, whether it's your first glass from a bottle or the fiftieth, tastes as fresh as opening day. The wine flights are where BTG truly shines. Nearly 30 different flights populate the menu—"Bubbles," "Think Pink," "A Glance at France," "Mixed Tape," "Malbec Around the World"—each featuring three two-ounce pours carefully selected to teach your palate something new. One regular customer describes stumbling out with notes on "wines we really liked, the ones that we thought were good and a couple that were OK, but we likely wouldn't order again" after working through multiple flights in one evening. "We had a great time getting the download on dozens of wines, all of which he knew intimately," another guest wrote after an eight-year patronage culminated in discovering Koppel's sommelier expertise. "He was able to recommend a couple of flights mixing wines from all over the world into a superb tasting experience." The brilliance of BTG's approach is that wine comes in three pour sizes—2 ounces, 5 ounces, or full bottles—starting as low as four dollars for a 2-ounce taste of Portuguese Vinho Verde and ranging up to $200-per-bottle splurges like Domaine Levet Cote Rotie. "This allows people to compare and contrast, and see what they like," Moesinger explains. "See if they can pick out the differences between a cabernet sauvignon from California or a cabernet sauvignon from Washington, and to see which ones they like. Guests also enjoy trying to tell the difference between a $100 bottle and a $20 bottle." But the food separates BTG from standard wine bars. Sure, you can stick to the bar bites menu—and should, because those eggplant meatballs are legendary. Vegetarian "meatballs" in a shallot tomato-cream sauce that one food writer swears are among the best meatballs he's ever had, eggplant or not. The butternut squash ravioli gets consistent raves: "Best ever!" according to one visitor, while another calls it simply "amazing," praising the handmade pasta tossed in garlic-brown butter sauce with balsamic reduction and Asiago. "Order the Butternut Squash Ravioli—you won't regret it," advises a Valentine's Day regular. The real insider knowledge? BTG guests can order the full Caffé Molise menu until 10pm. That means access to the Pollo Marsala with wild mushrooms in Marsala wine-cream sauce, the Pappardelle al Sugo with its slowly-simmered beef and pork ragu, and any of the other Northern Italian specialties that have kept Caffé Molise a Salt Lake fixture for over 30 years. The synergy between the two establishments—Fred's culinary expertise combined with wine knowledge that matches Louis Koppel's expertise—creates what one reviewer called "a bar that is more than a bar." Downtown Salt Lake City's Wine Education Hub BTG's location in the historic Eagles Building positions it perfectly for downtown Salt Lake's diverse traffic. Two blocks from the Salt Palace Convention Center, one block from the Courthouse TRAX stop, walking distance from City Creek Center and multiple downtown hotels—it catches business travelers, convention attendees, date night couples, and locals celebrating everything from birthdays to anniversaries. The outdoor patio (a recent addition that Salt Lake summers demand) fills with guests sipping rosé while a jazz band plays, and the private banquet room on the building's upper floor hosts wine dinners where winemakers from places like Longoria Wines, Badia a Coltibuono, and other international estates share their craft with Utah wine enthusiasts. These regular wine dinner events—typically four courses with four wine pairings for around $120 per person—represent Moesinger and Koppel's commitment to wine education. At a recent dinner featuring natural wines from four countries, sommelier Louis Koppel walked guests through pink, white, orange, and red selections while chef Earl Moesinger (Fred's brother) created dishes specifically to pair with each wine's characteristics. It's this hands-on approach that gave rise to BTG in the first place, and it's what keeps the bar's regulars coming back. "The staff at BTG Wine Bar is very well versed in the cuisine at Caffé Molise," Moesinger notes. "Conversely, the staff at the restaurant is very comfortable with the wines available at BTG Wine Bar." The community connection extends beyond wine education into partnerships with local producers. The Caffé Molise Rosso—an exclusive blend of mostly Zinfandel with Syrah and a field blend splash—is produced specifically for the restaurant and bar. Creminelli Fine Meats supplies the cured meats for cheese boards. The approach mirrors the broader philosophy: celebrate what Utah offers while educating palates about what the wider world of wine can bring. Planning Your Visit to BTG Wine Bar BTG Wine Bar is located at 404 S West Temple in downtown Salt Lake City, beneath Caffé Molise in the historic Eagles Building. The entrance is on 400 South just west of West Temple, marked by the original 1915 antique awning. The space opens daily at 5pm (last call varies: Sunday-Thursday until 10pm, Friday-Saturday until midnight). Reservations are strongly recommended—this intimate basement space fills quickly, especially on weekends. For first-timers, start with a wine flight. If you're unsure which one, flag down Louis Koppel or ask your server—the entire team knows the list intimately and takes genuine pleasure in helping guests discover new favorites. Don't skip the eggplant meatballs or butternut ravioli, but also know you have access to the full Caffé Molise menu. Parking is available on-street in front of the bar or in paid lots east and south of the building. The Courthouse TRAX stop is one block east. Expect to spend around $50-75 per person for a couple of flights and shared appetizers, more if you're diving into full entrees or splurging on reserve list bottles. The vibe is dim, relaxed, mellow—date night perfect but also ideal for groups of friends who want to linger over wine and conversation. "Super romantic too," one regular notes, while another calls it ideal for "girlfriends gathering" or "business meeting" depending on the occasion. One crucial detail: You must be 21 or older just to enter. BTG is a bar first, and Utah law doesn't allow minors even with parents present. Why BTG Wine Bar Matters to Utah's Food Scene Twelve years into its run, BTG Wine Bar has become more than downtown Salt Lake's go-to wine spot—it's become proof that sophisticated wine culture can thrive even in markets with challenging regulations. The Wine Spectator Award validates what locals already knew: this is the real thing, a wine program that could hold its own in San Francisco or New York, executed with genuine hospitality and education-first philosophy. "Amazed, that it is in a rather 'restrictive' city like SLC," one visitor wrote. "Visited three times in one week." That's the ultimate compliment—not just that BTG exists, but that it's worth returning to repeatedly, worth telling people about, worth celebrating as evidence that Salt Lake City's food and wine scene has fully arrived. Fred Moesinger and Aimee Sterling bet on that arrival back in 2013, and with Louis Koppel's wine knowledge and a historic building that's seen boxing matches, fraternal gatherings, dance clubs, and now wine education, they've created something that feels both timeless and urgently contemporary. A basement speakeasy where the secret being kept isn't that you're drinking, but that you're learning—about wine, about food, about what makes a place worth gathering in even after you've had too many flights to count.

The slice lands on your paper plate with that satisfying weight that tells you everything you need to know. The thin crust has those little charred bubbles along the edge, the kind that only come from a properly hot oven and dough that's been treated right. You fold it lengthwise—the New York way—and the tip doesn't immediately collapse into a greasy disaster. At Lucky Slice Pizza in Ogden, this is what happens when three guys who came for Utah's powder decided to stay for the pizza. "This is the best Pizza I have found in Utah since moving here 40 years ago," one customer wrote after visiting the original 25th Street location. That's not hyperbole when you're talking about authentic New York-style pizza by the slice in a state that historically leaned toward different pizza philosophies. From Ski Bums to Pizza Barons: The Lucky Slice Origin Story Here's how it actually went down: Nick VanArsdell and Mike McDonald rolled into Ogden in 2006 chasing Utah's legendary powder. They weren't the first out-of-staters drawn by the promise of four million annual skiers descending on the Wasatch mountains, and they wouldn't be the last. But unlike most seasonal visitors, they looked around historic 25th Street and saw something beyond the ski lifts. They partnered with William Shafer—a Utah native and culinary talent who actually knew what he was doing in a kitchen—and in 2012, Lucky Slice Pizza opened its doors in a historic building on the corner of Lincoln and 25th. The original plan? "Ski by day and work by night," VanArsdell has said. That dream lasted about as long as it takes to proof pizza dough. Turns out when you're making all your dough and sauces from scratch, shredding your own cheese, and hand-tossing every single pie using actual technique instead of processed ingredients and machines, people notice. The counter-service concept—pizza by the slice with late-night hours catering to "the hungry lunch crowd, random passers-by, and of course the late-night drunkards from the Ogden bars"—filled a gap in Northern Utah's dining scene that nobody realized existed until Lucky Slice opened. "Pizza by-the-slice was our bread and butter," the founders wrote on their website, and that's still true at their three locations in Ogden, Logan, and Clearfield. They've graduated from that original "hole in the wall" to a growing Northern Utah institution, but the philosophy hasn't changed: "Pizza 'til Death." When they first started saying it, they admit they didn't really know what it meant. "It just sounded cool." Now it's their battle cry. The New York-Style Pizza Experience: Why the Slice Matters Walking into Lucky Slice's Ogden flagship feels like stumbling into a pizza parlor that somehow teleported from Brooklyn to the Wasatch Front. The open kitchen lets you watch pies get assembled and slid into the oven. Arcade cabinets line the walls—a Teenage Mutant Ninja Turtles game sits prominently, because of course it does. Movie posters reimagined with pizza themes hang alongside the Lucky Strike-inspired logo that winks at you from every corner. But it's the counter display that matters. The slices sitting there are genuine New York-style: thin crust, foldable, each one a proper sixth of an 18-inch hand-tossed pie. "New York pizza is thin, crisp crust with enough sauce to accent the flavor of fresh Mozzarella cheese," one transplant wrote in their review. "The Lucky Slice knocks this one out of the park. They must bake on stones to get the crisp crust and when I took the first bite... wow, I was back in the North East." A former New Yorker and Bostonian echoed that sentiment: "Pizza is one of my most covered carbs and comfort food," noting the distinct preparation method that gives Lucky Slice's crust that lighter crisp despite the thin profile. The menu splits between classics and what McDonald calls their "unorthodox choices." The Carnivore loads up red sauce and mozzarella with pepperoni, Canadian bacon, sausage, and 'Merican bacon—a meat lover's dream that's consistently among their best-sellers. The Lucky 7 piles on sausage, Canadian bacon, pepperoni, green peppers, white onions, black olives, and mushrooms for those who want the full supreme experience. But it's the original creations that earn cult followings. The Dub All-Star features a creamy pesto base with mozzarella, roasted chicken, spinach, tomatoes, and caramelized onions, finished with a barbecue drizzle. "It was originally served only on Sunday nights," according to Lucky Slice's history, "but after many customer requests, they added it to their daily pizza selection." Then there's the Danimal—three types of cheese with red onion, fresh tomato, a balsamic reduction, and lemon wedges. "The Danimal is the best vegetarian pizza around, hands down," one customer insisted. "I have served it to my meat eating friends, and they have all loved it. You won't miss the meat." Another called it simply: "Best gf pizza ever!! The danimal is my fav!" The Marghie (short for Margherita Supreme) elevates the classic with red sauce, mozzarella, parmesan, garlic, tomato, roasted red pepper, basil, and a balsamic drizzle. One review noted: "The Marghareta and Danimal were both among the best thin-crust pizza I have experienced." Northern Utah's Slice Culture: Why Lucky Slice Works McDonald has a theory about why pizza matters, especially pizza by the slice. Reflecting on the diverse crowd at the Ogden location, he's watched mom-and-daughter lunch dates sit next to attorneys, police officers, and punk-rock kids. "I always just loved that, because that's pizza," he told a local reporter. "It's for everyone and whatever you're into on your pizza, we kind of fill that role." That democratic approach extends to the menu. They offer gluten-free crusts and vegan cheese. Rotating monthly specials keep things interesting—recent offerings included the Uncle Rico (inspired by Napoleon Dynamite, featuring garlic cream sauce, ground beef, tater tots, pickles, and a ketchup drizzle) and creative combinations like pickle pizza and chicken and waffles pizza. "We take our craft serious but we don't take ourselves too serious," McDonald explained when asked about the unconventional toppings. It's that balance that makes Lucky Slice work—technique and quality without pretension. The late-night hours (until 1 a.m. on Fridays and Saturdays at the Ogden location) cement their role in the local nightlife scene. "It's awesome that they are open so late," one reviewer wrote after a night out. "The pizza is NY thin style crust and when you fold it in half its still nice and crispy. You have to get a Rice Krispy treat!!" Those rice crispy treats—made with rice crispies, marshmallow, and butter "just like mom used to make"—show up repeatedly in customer praise, along with the zeppoles (fried pizza dough tossed in cinnamon-sugar and served with caramel sauce) and the cauli-buds (hand-breaded cauliflower chunks). The craft beer selection rounds out the experience. Lucky Slice maintains rotating taps featuring both Utah craft breweries and domestic options, leaning into that dive bar pizza culture that's rare in increasingly polished restaurant landscapes. Building Community One Slice at a Time Lucky Slice's commitment to Northern Utah extends beyond pizza. They've partnered with local artist Lucas Beaufort on multiple mural projects, hosting "live, immersive paint experiences" where community members help create artwork for their locations. The team regularly participates in local events, especially in arts and entertainment. Their expansion strategy has been deliberate. After establishing the Ogden flagship, they opened locations in Clearfield and Logan, plus a seasonal spot at Powder Mountain's Timberline Lodge that serves skiers. In 2023, the ownership group purchased The White Owl bar on Logan's Center Street, expanding their footprint in Cache Valley. When their Logan location moved to Center Street to be closer to other pizzerias, McDonald's response embodied their community-first approach: "We're a community and we want to support each other. There's an old business theory about bookstores and how much better they performed when they were in close proximity together… I feel like that's what it's going to be like on Center Street." During COVID-19's restaurant shutdowns, when their business dropped to 45-50 percent and they had to furlough staff, VanArsdell called it "like losing part of our family." They fought to keep all locations open, protecting jobs and maintaining that community presence that makes Lucky Slice more than just a pizza joint. Planning Your Visit to Lucky Slice Pizza The original Ogden location sits at 207 25th Street in the heart of historic downtown. Hours run 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 1 a.m. Friday and Saturday, and noon to 10 p.m. Sunday. The Clearfield location (1246 S. Legend Hills Drive) and Logan spot (moving to Center Street near The Crêpery) maintain similar schedules. Order by the slice for around $3 each, or go for full pies—large 14-inch feeds 1-2 people, XXL 18-inch handles 3-4. "Two large slices and a soda for $7.99 fed two hungry adults after a long hike," one customer noted. That value proposition, combined with the ability to try multiple flavors without committing to an entire pie, explains why the counter stays busy. The space itself is casual—bar stools, booth seating, and arcade games create that pizza parlor atmosphere. "The sitting area is small so it can be hard to get a table sometimes," one regular acknowledged, making the by-the-slice model even more practical for quick lunch stops or late-night cravings. For those not near the physical locations, Lucky Slice offers delivery through their own service and major platforms like DoorDash and Grubhub. They also operate two food trucks and provide full catering services. Follow them on Instagram @theluckyslice for daily specials and rotating menu updates. The monthly specials often sell out, so checking social media before visiting ensures you don't miss limited-time offerings. In a state where pizza culture has historically meant thick-crust family chains or upscale Neapolitan certification, Lucky Slice carved out territory by doing something deceptively simple: authentic New York-style pizza by the slice, made from scratch, served late, without pretension. That three ski enthusiasts who came for the powder ended up creating Northern Utah's slice revolution says something about recognizing opportunity where others see limitation. "We choose to make all of our dough & sauces, shred our own cheese, and prepare the majority of our ingredients fresh—right here in Ogden, Utah," the founders wrote. "Those ingredients plus the fact that we craft each pie by hand using age-old techniques equals a better pizza than those made from processed ingredients and machines." It's working. Awards from City Weekly, Best Pizza honors from Indie Ogden and Best of Logan, and most importantly, lines out the door during lunch and late-night rushes prove that sometimes the best business plan is skiing until you realize you've found something worth staying for. Pizza 'til death? At Lucky Slice, they mean it.