Restaurants

Walk down Edison Street on any given evening and you'll notice something. There's a building glowing with warm light, its century-old brick facade somehow looking both historic and impossibly modern. Through the windows you can see people laughing, glasses clinking, the kind of scene that makes you want to abandon whatever plans you had and just... go inside. That's Franklin Ave Cocktails & Kitchen, and it's Salt Lake Magazine's 2025 Best Restaurant winner for a reason that becomes obvious the moment you step through those doors. The basement level alone tells you everything you need to know about what Matt Crandall and the Bourbon Group accomplished here. The space features art on every surface, exposed historic brickwork, and leather-trimmed bar seats that give the whole place a speakeasy vibe that doesn't feel forced or theme-park fake. One guest put it perfectly: "Delicious food, amazing service, and fun music! Came here for a work dinner and we all had a really great time. I think every single dish we had was delicious so I recommend them all." How a fourth-generation restaurant kid created Salt Lake's most compelling dining destination Matt Crandall didn't set out to revolutionize downtown Salt Lake City's cocktail and dining scene. But when you grow up in a family that's been in the restaurant business since 1959, certain things are probably inevitable. His grandfather opened the family's first restaurant that year, and Crandall grew up "weeding the grass and picking up cigarette butts in the parking lot, to washing dishes and learning the flow of the kitchen." His family opened both Hires Big H in 1959 and Litza Pizza in 1965, establishments that are still family-owned today. But it was a five-year stint at Spencer's steakhouse and his culinary training at the Western Culinary Institute that really shaped Crandall's approach to food. When his high school friend Jason LeCates approached him in 2013 about joining the Bourbon Group as executive chef, Crandall brought something different to Salt Lake's bar scene. "We were pretty much the first bar in Salt Lake City to focus on the food as much as the beverages," LeCates said about bringing Crandall into Whiskey Street. After the success of Bourbon House, Whiskey Street, and White Horse Spirits & Kitchen, Franklin Ave became Crandall's chance to push even further. He confides, "I didn't want to tie myself down with a strict menu concept. I wanted to explore more flavors, more dishes I personally love to eat." Think of Franklin Ave as White Horse's younger sibling that decided to skip college and travel the world instead. It's an American brasserie burnished by wanderlust, pulling inspiration from Japan, Thailand, Spain, Italy, and the Mediterranean. The best cocktail bars Salt Lake City has to offer meet serious culinary chops Here's what sets Franklin Ave apart from every other craft cocktail bar downtown: the establishment prides itself on being a haven for amaro and whiskey enthusiasts, with a commitment to crafting exceptional cocktails complemented by a fantastic scratch kitchen. You're not choosing between good drinks or good food. You get both, which feels revolutionary in a city where bars often treat their kitchens as afterthoughts. The cocktail program deserves its own paragraph. With three separate bars spread across two levels, the drink selection runs deep. The Glass Cage of Emotion—made with Laphroaig 10-year Scotch, banana liqueur, creme de cacao, and sea salt—sounds like it shouldn't work on paper but absolutely does. One reviewer noted, "Great cocktail menu (I'm not sure I've ever seen a menu with three mezcal cocktails to choose from!)" They also offer seasonal mocktails for those who want the experience without the alcohol, though remember this is a 21-and-over establishment. Now let's talk about the food, because this is where Franklin Ave really separates itself from the pack of downtown Salt Lake City restaurants. The mushroom beignets have achieved near-legendary status. These battered and fried intermountain mushrooms come with a green goddess-style homemade dressing and frisee, transforming what's usually a sweet dish into something savory and completely addictive. As one converted guest exclaimed, "GTFOH!!! I don't even like mushrooms, and I ate two of those mushroom beignets. Absolutely delicious." The snap peas deserve their own fan club. Crandall took a couple of visits to nudge one food writer into ordering these, but he's glad he relented. The sweet greens are plated with a flurry of fresno chiles and an herbaceous storm of fresh mint and Thai basil. A couple dollops of chili crisp bring bite, crushed cashews add texture, and underneath is a rich coconut cream that ties the whole thing together. It was his favorite plateful of vegetables for 2022, and it's easy to see why. But the wagyu burger is what keeps people coming back. Using Snake River Farms wagyu beef, it's a swooningly simple thing that sidesteps the trap of topping after ludicrous topping. One reviewer declared it "top three in town. No arguments, I won't hear them. You're wrong." The meat speaks for itself, and when you've got wagyu that good, why would you bury it under a mountain of unnecessary ingredients? One customer confirmed, "My friend ate every last bit of her burger and said it was also perfectly cooked and a very good portion size as well. The fries were crispy and seasoned so well too." The pappardelle bolognese showcases Crandall's house-made pasta skills. Made with wagyu beef, veal, pork, and Grana Padano, this isn't your average red sauce situation. Every entree is a banger, like the hearty wagyu burger, roasted chicken, and pappardelle bolognese. Don't sleep on the deviled eggs either. They come with duck cracklings and hot sauce, and one reviewer noted they're "the perfect portion! You could eat it in one bite and the crispy on top was a delicious touch!" For brunch lovers, the Brussels sprouts have a dedicated following. One guest discovered "hints of fig hidden in the dish that we didn't find until we got to the bottom but the added sweetness with the caramelization was such a nice touch. The bacon bits were PERFECT topping too." A historic 1891 building on Edison Street with stories to tell The building itself has a past that would make a great HBO series. According to the Salt Lake Herald, this building at 231 South on what was then known as Franklin Avenue was originally built around 1891 for the short-lived Franklin Avenue Variety Theatre. The theatre was more famous for the secret door on the third floor above the stage than any performance. The door led to an adjoining saloon and small "wine rooms" where men and women enjoyed themselves and were waited on by illegal liquor dispensers. Franklin Avenue, as Edison Street was once called, was considered a tenderloin district—one of the only places African Americans were welcome in 1890s Salt Lake City. The newspapers sometimes referred to the street as "Darktown" because of this. By the turn of the century, city leaders decided to clean up the area's reputation. In 1906, they paved the street and changed the name to Edison Street as part of a wider effort to encourage gentrification. But here's the thing: the colorful history never really left. The Bourbon Group's renovation respected the building's bones while creating something that feels both contemporary and timeless. The upstairs bar features newly minted wooden paneling that only climbs halfway up the original wooden beams. It's a little bit of modern, a little bit of history, exactly the kind of design choice that shows someone actually cared about what they were creating. Why Salt Lake Magazine crowned Franklin Ave 2025's best restaurant The recognition didn't come out of nowhere. Salt Lake Magazine noted that Franklin's flexibility is borne of Chef Matt Crandall's open-ended menu. "It's his fourth outing for the Bourbon Group and his best effort to date. Crandall's menu is a canny mix of New American alongside chicly executed bar food. An elementary burger is easily one of the best you'll taste. The atmosphere is buzzy without being overbearing, and the location on Edison off the beaten path still makes the 21+ business feel like an insider secret." That last bit about feeling like an insider secret? That's real. Edison Street isn't Main Street. It's quieter, less crowded, more sophisticated. You can actually have a conversation here without shouting. The two-level layout means you can find the vibe you want—upstairs for a more refined dinner, downstairs basement for speakeasy vibes, or grab a barstool at one of three bars and watch the mixologists work. One out-of-town visitor captured it perfectly: "The best restaurant in Salt Lake City!! So good that we had to have dinner there TWICE and returned for lunch before our flight back to New York! Cannot wait to go back to Franklin Ave next time I visit Utah." Downtown Salt Lake City's most exciting dining corridor Franklin Ave sits at the heart of Edison Street's ongoing transformation. What was once a somewhat neglected mid-block alley is now home to some of downtown's most exciting food and drink destinations. When the Bourbon Group first leased Whiskey Street nearby, "Main Street was pretty depressed. We were the first group to come in and grab a dilapidated building complete with pigeons and give the area a shot again." Now there are about 17 establishments where there used to be five. Franklin Ave joined neighbors like Copper Common and ROCTACO in reimagining what this part of downtown could be. It's walking distance from hotels, the convention center, and cultural venues, but it doesn't feel touristy. It feels like a neighborhood spot for people who know good food and cocktails when they taste them. Planning your visit to Franklin Ave Cocktails & Kitchen Address: 231 S Edison St, Salt Lake City, UT 84111 Hours: Open daily from 11:00 AM to 1:00 AM (that late-night kitchen is clutch when you're craving something substantial after 10 PM) What to order: Start with the mushroom beignets or snap peas, get the wagyu burger as your main (seriously, just do it), and if you're there for brunch, the Brussels sprouts are non-negotiable. Don't skip dessert—their ever-changing raspado currently features maple cinnamon-caramel ice cream, apple cider syrup, and spiced apples. Parking: Street parking on Edison or paid parking around the corner. The Regency garage is nearby. Pro tips: Make a reservation if you want to dine upstairs. The basement fills up and can get loud when busy, but the energy is part of the experience. Brunch is served Saturday and Sunday from 11 AM to 3 PM. Remember, this is 21+ only, so leave the kids at home. Follow them: @franklinaveslc on Instagram for menu updates, specials, and the kind of food photography that'll make you immediately change your dinner plans. Franklin Ave represents something bigger than just another restaurant opening in downtown Salt Lake City. It's proof that you can honor history while creating something entirely new. That you can run a bar that takes both its cocktails and its cuisine seriously. That sometimes the best cocktail bars aren't trying to be everything to everyone—they're creating a specific experience for people who appreciate craft and quality. After-work drinks? Kick back with a plate of the coconut and chile crisp spiked snap peas. Hangover-curing brunch? Duck confit chilaquiles will soothe any ills. Date night? The atmosphere delivers without trying too hard. Just want a damn good burger and a whiskey? They've got you covered. Matt Crandall and the Bourbon Group didn't just restore a 133-year-old building. They created a place that feels essential to downtown Salt Lake City's dining landscape, the kind of spot that makes you proud to be from here. In a city that's often defined by what it's not, Franklin Ave confidently shows what Utah's food scene can be when talented people stop playing it safe. That building on Edison Street is glowing for a reason. Time to find out for yourself.

The sizzle hits you first. Then the smoke. Then that unmistakable aroma of grilled steak, chicken, and shrimp bubbling in tomatillo sauce inside a volcanic stone bowl that's been heated to the point where it could probably cook your meal all by itself. At Los Molcajetes in West Valley City, this isn't just dinner—it's a 3,000-year-old cooking tradition served in a modest strip mall off 4100 South. "Any Molcajete is fabulous," one customer raves. "It's a very small restaurant and either call your order in or expect to wait quite awhile if you order the ceviche or molcajete dish, made from scratch." That wait? It's worth every minute.This is authentic Mexican restaurant West Valley City residents have been discovering since 2013, and it's not your typical Tex-Mex joint. It's the kind of place where homemade Mexican food means something real—where family recipes matter more than Instagram aesthetics, where that lava stone molcajete isn't just for show. From One Goal to Two Locations: A Woman Entrepreneur's JourneyLos Molcajetes was opened with one goal in mind—to create a space where people could feel at home and enjoy the flavors of authentic Mexican cooking. Every recipe has a story, every dish carries a piece of tradition. What started as a single location in West Valley City has grown into two thriving restaurants, with the second opening in Logan to serve Utah State University students and the Cache Valley community.As a woman, an entrepreneur, and an author, this journey hasn't been easy—but it's been worth it. The owner's commitment shows in every detail. While other restaurants chase trends, Los Molcajetes has stayed true to generational family recipes passed down through the years. This isn't fusion. This isn't reimagined. This is the real deal—home-style Mexican cooking that tastes like someone's abuelita is in the kitchen.The restaurant operates with the kind of pride that only comes from doing things the hard way. At Los Molcajetes, the team serves more than food—they serve tradition. Every dish is made with fresh ingredients, authentic family recipes, and a whole lot of love. It's the perfect place to enjoy a warm, flavorful meal with your family, in a cozy setting where good food and great company come together naturally.The Lava Stone Molcajete Experience: Utah's Most Authentic Mexican DishLet's talk about the star of the show. The signature Lava Stone Molcajete isn't just a menu item—it's a spectacle, a history lesson, and probably the best thing you'll eat all month. Served sizzling with carne asada, grilled chicken, shrimp, nopales (cactus), and exquisite green mild sauce with fondu cheese, this dish arrives at your table still bubbling and hissing like a miniature volcano.The molcajete itself—that black volcanic stone mortar—has been used in Mexican cuisine since pre-Hispanic times. It's the traditional version of a mortar and pestle, and when you serve an entire meal in one that's been heated over open flame, you get this incredible caramelization and flavor that you just can't replicate in a regular pan. The heat from the stone keeps everything at the perfect temperature while you eat, and it continues cooking your food slightly, which means every bite is different.One customer's husband described the experience: "the carne asada was cooked on a grill that has been cooking meat for a while so the grill was effing delicious. it was good. real good!" That's the kind of honest enthusiasm this food inspires.The molcajete comes in different sizes—starting at $31.99 for the standard, up to $41.99 for the grande version—and both arrive overflowing with perfectly grilled meats, roasted chilies, melted cheese, and that vibrant green tomatillo sauce that ties everything together. You get rice, beans, and warm tortillas on the side for building your own tacos. And yes, those tortillas are made fresh.But here's the insider tip: If you're ordering the ceviche or molcajete dish, call your order in ahead or expect to wait. These dishes are made from scratch, and the ceviche's shrimp is cured traditionally in lemon juice—no shortcuts. That wait time? It's actually a good sign. Beyond the Molcajete: Hidden Gems on the MenuWhile the molcajete steals the spotlight, Los Molcajetes serves a full range of traditional Mexican food Utah diners are increasingly seeking out. "Excellent shrimp dishes and the best ceviche I've had in many years," according to one seafood enthusiast. The Mexican seafood here is legit—fresh shrimp prepared in multiple styles, from ceviche to camarones preparations.The rolled tacos deserve attention too. These aren't your standard taquitos. They're smothered in a deliciously spicy homemade creamy sauce and served with lettuce, cream, cheese, rice, and beans. It's one of those dishes that doesn't photograph well but tastes incredible—the kind of comfort food you crave on a cold Utah evening.For breakfast lovers, Los Molcajetes offers a variety of traditional Mexican morning dishes that go way beyond huevos rancheros. We're talking about the kind of breakfast your Mexican friend's mom would make—substantial, flavorful, and designed to fuel you for the entire day.The carne asada torta gets high marks too. One reviewer noted: "bread was toasted and not thick (like I prefer), swipe of mayo, queso, little bit of beans, and the carne asada was cooked on a grill that has been cooking meat for a while." That well-seasoned grill makes all the difference.Chile poblanos show up stuffed with Mexican cheese and smothered in mild sauce—slightly spicy but accessible. And if you're feeding a crowd, the portions here are generous without being wasteful. "Cheap prices and big portions, hands down a favorite spot of mine for sure," one regular customer reports.Community Connection: Serving West Valley City and LoganLos Molcajetes sits in a strip mall at 4031 W 4100 S in West Valley City—the kind of unassuming location that often houses the best ethnic food in Utah. There's even "a great little Mexican supermarket around the corner" if you want to take the flavors home with you.The West Valley City location has become a neighborhood gathering place for families looking for affordable, authentic Mexican food in a warm and welcoming atmosphere. It's not fancy. The setting is modest. But customers love the warm tortillas and the flavorful Molcajete dish. The portions are generous, and the prices are affordable. The staff is quick, friendly, and attentive.The Logan location at 1111 N 800 E serves Utah State University students and Cache Valley residents who are hungry for real Mexican cooking. Since opening, it's brought the same family recipes and homemade style to Northern Utah, with customers praising that "every ingredient was cooked to perfection and the green sauce was a great component. The service as well was very attentive."Both locations operate with the same commitment to fresh ingredients and traditional preparation methods. The consistency between the two restaurants speaks to the strength of those generational family recipes—the kind of cooking that can't be faked or franchised.What Makes It Authentic (And Why That Matters in Utah)Utah's Mexican food scene has evolved dramatically over the past decade. Sure, Red Iguana still draws crowds for mole, and chains serve their purpose. But there's increasing demand for the kind of home-style Mexican cooking that Los Molcajetes delivers—the dishes that don't always make it onto Americanized menus.Nopales (cactus) in the molcajete? That's authentic. Fresh ceviche cured the traditional way? That's authentic. Tomatillo sauce made from scratch? Authentic. Tortillas that arrive warm at your table because they were just made? You get the idea.The dishes are rooted in tradition, passed down through generations for a truly homemade taste, using only the freshest, high-quality ingredients to bring out the best flavors in every bite. This isn't about recreating Chipotle's success or serving seven-layer dips. It's about preserving Mexican culinary traditions and sharing them with Utah's increasingly diverse dining community.The woman-owned restaurant aspect matters too. Female entrepreneurs in the restaurant industry face unique challenges, and seeing that commitment translate into two successful locations—while maintaining quality and authenticity—deserves recognition.Planning Your Visit to Los MolcajetesWest Valley City Location: 4031 W 4100 S, West Valley City, UT 84120 Phone: (385) 281-2518Logan Location: 1111 N 800 E, Logan, UT 84341 Phone: (435) 213-9384Hours (Both Locations): Sunday: 10:00 AM - 8:00 PM Monday: Closed Tuesday-Friday: 11:00 AM - 8:00 PM (West Valley) / 11:00 AM - 9:00 PM (Logan) Saturday: 10:00 AM - 8:00 PM (West Valley) / 11:00 AM - 9:00 PM (Logan) What to Order: First-timers should absolutely get the signature Lava Stone Molcajete. Go with the standard size if you're solo or sharing with one person, or splurge for the grande if you're feeding a hungry group. Order it with a mix of steak, chicken, and shrimp to get the full experience.If you're a seafood person, the ceviche comes highly recommended—just remember to order ahead or be prepared to wait while they prepare it fresh. The rolled tacos in creamy sauce are an excellent second choice or side dish.Insider knowledge: "Service was fast & friendly! Not to mention the food was super delicious and hot, nothing was cold AT ALL!" This is the kind of place that cares about temperature, timing, and getting it right.Both locations accept credit cards and offer takeout. You can also order through DoorDash if you're craving that molcajete at home, though honestly, these dishes are best experienced fresh and sizzling in the restaurant.Instagram: @losmolcajetesutahThe Bottom LineIn a Utah food scene increasingly dominated by fast-casual concepts and Instagram-worthy desserts, Los Molcajetes offers something different: traditional Mexican food cooked with real skill and genuine care. The owner's commitment to sharing "not just food, but culture, passion, and warmth with every guest that walks through the doors" isn't marketing speak—it's evident in every bubbling molcajete and every warm tortilla.This is woman-owned Mexican restaurant Utah should be proud of—the kind of family business that enriches our local food culture while serving meals that taste like home for those who grew up with these flavors and like a revelation for those discovering them for the first time.Is it fancy? No. Will you find parking challenges in the strip mall? Probably. Does the modest setting detract from the experience? Not even a little bit. Because when that volcanic stone bowl arrives at your table, sizzling and smoking and smelling like heaven, none of that matters. What matters is that you're about to eat some of the most authentic Mexican food in West Valley City, prepared by someone who understands that tradition isn't just an ingredient—it's the whole recipe.Los Molcajetes proves that the best food often comes from the most unassuming places, that family recipes passed through generations can compete with any culinary trend, and that sometimes the most authentic experiences happen in strip malls off 4100 South. Your move, Utah.

There's something primal about the smell of meat over charcoal. It doesn't matter if you're in Medellín or South Jordan—that smoky aroma cuts through everything else and demands your attention. At Parcerito Parrilla Colombiana on Redwood Road, that's exactly what stops you in your tracks. The scent of chorizo sizzling on the parrilla, chicharrón crisping to perfection, and carne asada developing that perfect char—it's the kind of smell that makes you pull into the parking lot even if you weren't planning to. "The portion was more than enough and very tasty. Definitely my favorite place," one customer wrote after their first experience with Parcerito's generous plates. And generous might be an understatement when you're talking about a restaurant that's bringing authentic Colombian parrilla to a corner of Utah County that's been hungry for exactly this kind of place. This isn't some watered-down version of Colombian food designed for timid palates. Parcerito Parrilla Colombiana landed in South Jordan with a full liquor license—earned in September 2024—and a mission statement written right in their Instagram bio: "Restaurante con auténtica comida colombiana y a la parrilla, que te hará sentir como en casa." Authentic Colombian food and grilled meats that make you feel at home. That's the promise. And judging by the 4.5-star rating and the way plates come loaded with enough protein to feed a small village, they're keeping it. The Colombian Parrilla Tradition: What Makes Parcerito Different Here's what most people don't understand about Colombian parrilla until they've experienced it: it's not just barbecue. It's a entire culinary tradition built around the grill, where everything from blood sausage to plantains gets treated with the same reverence. Every Colombian backyard has some version of a pit barrel or parrilla setup. It's how families gather, how celebrations happen, how Sunday afternoons turn into multi-hour feasts. The word "parrilla" itself means grill in Spanish, but in Colombian food culture, it represents something bigger—a cooking philosophy where open flame and charcoal smoke transform simple ingredients into something transcendent. At Parcerito Parrilla Colombiana, that tradition gets the respect it deserves. The restaurant specializes in authentic Colombian grilled cuisine, focusing on preparation methods that have been passed down through generations in Colombia's diverse regions. Walk into Parcerito and you'll find chorizo hanging from hooks, morcilla (blood sausage) with its distinctive dark casing, and chicharrón—that magical combination of crispy pork skin and tender belly meat that Colombians have perfected. The parrilla technique involves more than just throwing meat on a grill. It's about understanding how different cuts respond to charcoal heat, when to move proteins to cooler zones, how to achieve that perfect char without drying out the interior. The restaurant's signature Picada Parcerito ($49.99) exemplifies this approach. It's a massive mixed grill platter designed for sharing, loaded with various meats all prepared on the parrilla. Think of it as Colombia's answer to Korean BBQ or Brazilian churrasco—a communal eating experience where the quality of the grill work is on full display. You're getting chorizo, morcilla, chicharrón, grilled beef, and usually some grilled plantains and potatoes on the side, all charred to different degrees of perfection. What You Need to Order at Parcerito Parrilla Colombiana Let's talk about the Bandeja Paisa ($27.99), because you can't discuss Colombian restaurants without discussing Colombia's most famous dish. This is the plate that stopped farms across Antioquia region in Colombia—a protein-packed monster meal that farmers needed before a full day working the land. At Parcerito, it comes with beans, rice, ground beef or carne asada, chorizo, fried egg, arepa, and chicharrón. Now, one DoorDash reviewer noted that their bandeja paisa "lacked sazón and not truly authentic," which is fair feedback. Colombian cuisine is deeply regional, and what tastes authentic to someone from Medellín might be different from what someone from Bogotá expects. The beauty of parrilla-focused restaurants is that the grilled meat components—the chorizo, the chicharrón, the carne asada—these are where Parcerito really shines. That's where the smoke and char tell the story. The Churrasco (13oz, $23.99) is another standout. In Colombian parrilla tradition, churrasco means a thick cut of sirloin, marinated and grilled to your preference. It's simpler than bandeja paisa but showcases the restaurant's grill skills without distraction. You're tasting the quality of the meat, the char from the parrilla, and whatever marinade magic they're working with. Don't sleep on the Burger Parcerito ($13.99), which sounds basic until you realize it's built on Colombian parrilla principles. The beef patty gets the same charcoal treatment as everything else, and it's probably served with fried plantains instead of regular fries—that sweet-savory combination that makes Colombian food so addictive. And then there's the Lunch Del Dia ($15.99), which is how you experience authentic Colombian home cooking without breaking the bank. Daily specials rotate through regional Colombian dishes, often featuring sancocho (a hearty soup), grilled proteins, and sides of rice and beans. One reviewer specifically praised the soup from their lunch order: "Not sure what kind it was but hit the spot." That's the Colombian food experience—sometimes you can't name what you're eating, but you know it's exactly what you needed. The Papas Locas ($15.99) translates to "crazy potatoes," and it's the kind of loaded potato dish that makes sense when you're drinking beer and sharing stories. Expect fries or chunks of potato topped with various grilled meats, sauces, and probably some cheese. It's bar food elevated by parrilla technique. South Jordan's Growing Latin Food Scene South Jordan isn't the first place you'd expect to find authentic Colombian parrilla. The city of nearly 89,000 residents has historically been known as a bedroom community for Salt Lake City—suburban, family-friendly, heavy on parks and light on international cuisine. But that's changing, and Parcerito Parrilla Colombiana is part of that evolution. Utah's Colombian population more than doubled between 2010 and 2020, growing 123.6%. Salt Lake County saw Venezuelan populations triple in the same period. Every July, hundreds of Colombian-Americans gather at Jordan Park in Salt Lake City to celebrate Colombian Independence Day with traditional food, dance, and music. There's a hunger for authentic Latin American flavors in Utah, and not just from the Latino community—food enthusiasts across the state are seeking out regional specialties they can't find anywhere else. Parcerito chose the perfect location at 10949 S Redwood Road, right in the heart of South Jordan's developing commercial corridor. There's easy parking, solid visibility from the road, and they're positioned to serve not just South Jordan but West Jordan, Sandy, and the entire south valley. Interestingly, they share the same address (different suite) with Mirazur Parrilla Colombiana, another Colombian parrilla restaurant. Rather than competition, think of it as validation—this spot has become a destination for Colombian grilled cuisine. The restaurant's operating hours show they're serious about serving the community: Tuesday through Saturday from roughly 11:00 AM to 9:00 PM, with Sunday hours until 7:00 PM. They're closed Mondays, which is common for family-run Latin American restaurants that need one day to prep and recharge. The Parcerito Experience: What to Expect When You Visit Parcerito Parrilla Colombiana seats you in an atmosphere that splits the difference between casual and celebratory. This is a place where you can bring the family for Sunday lunch or grab drinks with friends before a night out. The full liquor license means they're serving Colombian beers like Aguila and Poker alongside cocktails—probably including aguardiente, the anise-flavored liquor that's practically Colombia's national spirit. The restaurant's tagline—"Sabor colombiano en cada bocado" (Colombian flavor in every bite)—isn't just marketing. When you order from a parrilla-focused restaurant, you're getting food that was probably grilled to order. That means there's going to be some wait time, especially during busy dinner hours. But that wait is worth it when your plate arrives smoking from the grill, the chorizo still sizzling, the chicharrón crackling. Service seems friendly and accommodating based on the customer feedback. The portions are legitimately huge—this is Colombian hospitality, where serving small plates would be considered almost rude. Come hungry, or come prepared to take home enough leftovers for tomorrow's lunch. The pricing is reasonable for the amount of food you're getting: most entrees range from $13.99 to $27.99, with the massive Picada Parcerito at $49.99 designed to feed three or four people. One note about delivery: Parcerito is available on DoorDash, which is how some of those reviews came in. But parrilla food is really meant to be eaten fresh off the grill. The chicharrón starts losing its crispness almost immediately. The chorizo is best when it's still hot enough to make you blow on it. If you can, visit in person. Sit down. Let the smell of the grill remind you why humans started cooking over fire in the first place. Planning Your Visit to Parcerito Parrilla Colombiana Address: 10949 S Redwood Rd, South Jordan, UT 84095 Hours: Tuesday-Friday: 11:00 AM - 9:00 PM Saturday: 11:00 AM - 9:00 PM Sunday: 11:00 AM - 7:00 PM Monday: Closed Phone: (801) 205-9068 Instagram: @parceritoparrillacolombiana Best times to visit: Weekday lunches for the Lunch Del Dia special; weekend evenings for the full parrilla experience with drinks. If you're bringing a larger group for the Picada Parcerito, consider calling ahead. What to order on your first visit: The Picada Parcerito if you're with friends (massive mixed grill) Bandeja Paisa if you want the classic Colombian experience Churrasco if you're a steak person who wants to taste the grill work Lunch Del Dia if you're budget-conscious or curious about daily specials Parking: Plenty of parking in the shopping center lot. This is South Jordan—parking is never an issue. Atmosphere: Casual enough for jeans, nice enough for a date. Family-friendly but also set up for adults who want to drink and enjoy a longer meal. Why Parcerito Matters to Utah's Food Scene In a state that's rapidly diversifying its culinary landscape, Parcerito Parrilla Colombiana represents something important. It's not fusion. It's not adapted for mainstream American tastes. It's a straight-up Colombian parrilla restaurant doing the food they know, the way they know how to do it. That authenticity is valuable, especially in a place like South Jordan where international dining options have historically been limited. The Colombian community in Utah is growing, and they need places where they can taste home. But Parcerito isn't just for Colombians—it's for anyone who appreciates the primal satisfaction of well-cooked meat over charcoal, who wants to understand what Colombian parrilla tradition is really about, who's tired of the same restaurant rotation and wants something different. "The portion was more than enough and very tasty. Definitely my favorite place," that customer wrote. Sometimes that's all the recommendation you need—generous portions, bold flavors, and food that makes someone's favorite place list after just one visit. That's what Parcerito Parrilla Colombiana is building at 10949 S Redwood Road. Get there before everyone else figures it out. Order the Picada Parcerito. Smell the charcoal smoke. Taste what Colombian parrilla tradition is supposed to be. This is the best Colombian restaurant in South Jordan for a reason—they're not just serving Colombian food, they're serving Colombian culture, one charcoal-grilled plate at a time. Find Parcerito Parrilla Colombiana at 10949 S Redwood Rd, South Jordan, UT 84095. Follow them on Instagram @parceritoparrillacolombiana for daily specials and parrilla inspiration. Call (801) 205-9068 for takeout or questions about their menu.

You can hear the rhythmic slap of dough against the counter before you even sit down. From your table at Oishi Ramen, just off State Street near Salt Lake's Chinatown Supermarket, you watch as the chef's hands transform a simple ball of wheat dough into impossibly long, uniform strands. It's the ancient art of Lanzhou lamian—hand-pulled noodles—and one of the few places in Utah where you can witness this 4,000-year-old technique happening right in front of you. "While the food took a bit to get to the table it was most definitely worth the wait, plus being able to watch the chef cook and hand pull noodles with nothing more than his hands makes the time pass by quickly," one customer notes, capturing that mesmerizing pull between hunger and fascination.This isn't just dinner theater for tourists. At Oishi Ramen, located at 3424 S State Street in South Salt Lake, those hand-pulled noodles represent something deeper—a commitment to preserving traditional Chinese noodle-making methods while serving both authentic Chinese and Japanese ramen styles under one roof. It's a rare duality in Utah's ramen scene, and it's exactly what makes this unassuming spot near the edge of Salt Lake's multicultural corridor worth your attention. The Ancient Craft Behind Your Bowl: Hand-Pulled Noodle TraditionThe hand-pulled noodles at Oishi Ramen aren't just fresh—they're made using the Lanzhou lamian technique, a method that dates back centuries in China's Gansu province. According to the restaurant's philosophy, "A bowl of noodle soup might seem plain, like nothing special, but once you try it, you'll be amazed at how such a simple food tastes so good and is so addictive. Isn't it a bit obsessive, you ask? Yes it is. Because it's not just a bowl of noodle soup. It's an art."That art requires serious skill. Traditional Lanzhou lamian involves repeatedly folding and pulling a single piece of dough—each pull doubling the number of strands—until you achieve the desired thickness. Some masters can create noodles thin enough to thread through a needle after seven pulls, though most restaurants serve noodles made with five to six pulls, resulting in strands similar to spaghetti in thickness. The secret to this elasticity? A combination of technique, timing, and sometimes an alkaline agent that makes the wheat dough extraordinarily stretchy.One visitor from out of town was pleasantly surprised: "Was in SLC for ski vacation. Accidentally found this place as I was entering the Chinatown Supermarket parking lot. Saw the sign written in Mandarin: 'Authentic Lanzhou Noodles'. Haven't had Lanzhou noodles for a while so thought I'd give this a shot... Very surprised that I can select from 5 different widths of the noodle (from thin thread to wide flat) - hardly any noodle shop in the US has such customizable option for the customers."That level of customization—being able to choose your noodle width—is incredibly rare outside of China itself. Whether you want thin, delicate strands that absorb broth beautifully or wider, chewier ribbons with more tooth, Oishi accommodates. It's the kind of detail that separates restaurants just serving ramen from those truly honoring the craft.The Dual-Style Menu: Chinese and Japanese Ramen Under One RoofWhat makes Oishi Ramen genuinely unique in Salt Lake City's ramen landscape is its commitment to serving both Chinese-style and Japanese-style ramen. Most ramen restaurants in Utah focus exclusively on Japanese preparations—tonkotsu, miso, shoyu—but Oishi bridges both traditions, giving diners a chance to experience the differences side by side.The Chinese ramen options lean into bold, spice-forward flavors. "We ordered the curry ramen and kimchi beef. It was authentic spicy," reports one customer who appreciated the restaurant not holding back on heat. The kimchi beef ramen ($12.98) features a spicy broth that "hits you right in the back of the throat if you slurp too vigorously," paired with "thin slices of fat-marbled beef" that "absolutely melt in your mouth."On the Japanese side, you'll find more familiar territory—but executed with the same care. The tonkotsu ramen ($12.98) features a "luscious" pork broth "supplied with a very satisfying arrangement of mushrooms, green onions, sliced pork and hard-boiled egg." One self-proclaimed "ramen connoisseur" declares, "Hands down some of the best ramen in Salt Lake City! I tried the spicy tonkotsu and the soup dumplings, and both were absolutely fantastic."The curry ramen strikes a middle ground—"a good bet for those who want something in between mild and spicy, plus it comes with a tasty pork cutlet that's fried to golden brown perfection." And yes, every single bowl can be made with those hand-pulled noodles, Japanese-style noodles, rice noodles, or even gluten-free noodles. That kind of flexibility is honestly pretty rare.What sets Oishi apart even further is their willingness to offer adventurous ingredients that most Utah ramen spots wouldn't touch. They're "one of the few places that incorporate tripe and intestines into their menu," catering to diners who appreciate authentic Chinese preparations where offal is celebrated, not hidden. The beef tripe noodle soup earns high marks: "The beef tripes noodle soup was delicious!!!" Beyond the Bowl: The Appetizer Menu You Shouldn't SkipHere's where a lot of diners make a mistake: they come for the ramen and ignore everything else. But Salt Lake City Weekly notes that "the starters at Oishi are far from an afterthought, and their street food snackability goes hand in hand with the ramen mains."Start with the soup dumplings. They "come served in a bamboo steamer with a delightful vinegary sauce for dipping. The filling is seasoned nicely, and the interior broth spikes the whole dumpling with just the right amount of acidity. They're slippery, savory and delicious." A Valentine's Day visitor confirms: "The soup dumplings came out quick and were very flavorful!"The pan-fried pork buns ($12.98) deserve equal attention. These buns "add a pleasant seared crispness to the top and bottom of a steamed bun. A little soy sauce or black vinegar on top of these adds up to an excellent way to prep your appetite—or you can just keep them on hand to dunk into your ramen broth when it arrives." Yes, dunking your pork buns directly into your ramen broth is not only acceptable, it's encouraged.For those craving Chinese street food flavors, the skewers deliver. Beef ($4.99), lamb ($5.98), and tofu ($4.98) skewers are "seasoned to perfection, and capture the magic of a freshly grilled skewer." And if you're feeling adventurous, the fried intestines ($4.98) and quail eggs ($4.98) offer "something a bit harder to find in Utah." The intestines, while admittedly an acquired taste, feature seasoning that's "really quite good" even if you're not typically an offal enthusiast.For vegetarians, the vegetable tomato ramen ($12.98) provides "a nice bowl of plant-based comfort" without sacrificing the complex, slow-simmered broth depth that makes Oishi's soups so compelling.South Salt Lake's Chinatown Connection: Location MattersOishi Ramen sits at 3424 S State Street, Suite A—right in the heart of what locals call South Salt Lake's Chinatown district. This isn't downtown Salt Lake City; it's south of the city proper, along the State Street corridor that's become home to many of Utah's Asian businesses, restaurants, and cultural centers. The Chinatown Supermarket is right there, along with other authentic Asian eateries and shops that have transformed this stretch into one of Utah's most diverse culinary neighborhoods.This location isn't accidental. Being near the Chinatown Supermarket and other Asian businesses means Oishi has direct access to specialty ingredients that might be harder to source elsewhere in Utah. It also means the restaurant serves a clientele that includes both curious American diners discovering ramen for the first time and Asian community members who grew up eating hand-pulled noodles and know exactly what they should taste like. That authenticity check matters.The restaurant's atmosphere is consistently described as "nice and calming with beautiful decor," with "exceptionally clean" spaces including the restrooms. It's the kind of place where you can bring a date, meet friends for lunch, or bring the whole family. One customer notes, "I have not had a bad experience here :) customer service is great, the people are very friendly and welcoming."The restaurant uses a modern QR code ordering system where you can scan, browse the menu at your own pace, and send your order directly to the kitchen—no pressure from hovering servers, which many diners appreciate. Just note that with only one or two staff members visible during busy times and everything made fresh to order, wait times run about "10-15 mins" even with limited tables. But as multiple customers confirm, watching the noodle-pulling process makes that time fly. Planning Your Visit to Oishi RamenAddress: 3424 S State St, Suite A, South Salt Lake, UT 84115Hours: Monday-Thursday: 11:00 AM - 9:00 PM Friday: 11:00 AM - 10:00 PM Saturday: 12:00 PM - 10:00 PM Sunday: 12:00 PM - 9:00 PM Phone: (801) 410-4310Instagram: @oishiramen.520What to Order: First-timers: Tonkotsu ramen with hand-pulled noodles and soup dumplings Spice lovers: Kimchi beef ramen or curry ramen Adventurous eaters: Beef tripe noodle soup with hand-pulled noodles Vegetarians: Vegetable tomato ramen Can't decide: Get the pan-fried pork buns to share and order different ramen styles to compare Pricing: Ramen bowls range from $12.98-$13.98, appetizers $4.98-$12.98. Cash and cards accepted.Parking: The restaurant shares a parking lot with Chinatown Supermarket—look for the complex just south of 3300 South on State Street. Parking is generally easy to find.Dietary Accommodations: Gluten-free and rice noodle options available. Staff are reported to be "extremely knowledgeable and helpful" about dietary restrictions, willing to "check with chef to make sure what contained gluten and what was safe."Pro tip: Request a seat at the counter or bar area if you want the best view of the noodle-pulling action. The visual experience is half the appeal.Why This Matters to Utah's Food SceneUtah's ramen landscape has exploded over the past decade. From Tosh's Ramen to Jinya Ramen Bar, Salt Lakers now have numerous options for quality Japanese ramen. But Oishi Ramen occupies a special niche by offering something genuinely different—authentic hand-pulled noodles made using traditional Lanzhou techniques, alongside both Chinese and Japanese ramen preparations.The restaurant's Instagram tagline captures their philosophy perfectly: "Crafted by hand. Perfected by tradition. Slow-simmered broth, made to warm your soul." That commitment to hand-craftsmanship in an era of efficiency and shortcuts deserves recognition.In South Salt Lake's evolving Chinatown district, Oishi Ramen represents the kind of authentic ethnic restaurant that makes Utah's food scene richer and more interesting. One visiting couple sums it up: "We had seen Oishi Ramen multiple times online and we were in Salt Lake for work and stopped in for dinner. The ramen did not disappoint... The hand pulled noodles were perfectly done. Will definitely visit again."Whether you're a ramen connoisseur hunting for the next great bowl, a curious eater wanting to understand what makes hand-pulled noodles special, or someone who grew up eating Lanzhou lamian and misses it desperately, Oishi Ramen delivers. Just remember to look up from your bowl occasionally—watching those noodles get pulled from a single piece of dough never gets old, and it'll give you a whole new appreciation for what you're about to eat.The best hand-pulled noodles in Salt Lake City aren't hiding in some fancy downtown restaurant. They're on State Street in South Salt Lake, being made fresh to order by chefs who understand that sometimes the simplest food requires the most skill. Go see for yourself.

There's a moment that happens at Crunch in West Valley City that catches first-timers completely off guard. You're sitting there, chopsticks hovering over what looks like a traditional sushi roll, when you bite into something unexpected—fried plantain. Sweet, caramelized, perfectly crispy plantain nestled inside a roll with fresh fish, cream cheese, and dynamite salad. It's the kind of culinary curveball that makes you pause, look up from your plate, and think: Wait, what just happened?One customer described their first Crunch Roll experience this way: "The first time we put a Crunch roll in our mouths, we were both speechless because of how delicious it was." And honestly? That tracks. Because what's happening at 2856 S 5600 W isn't your standard sushi joint—it's where Asian fusion sushi in West Valley City gets reimagined with Venezuelan soul, craft cocktails, and the kind of creative energy that's making this spot one of Utah's most exciting new restaurants. The Fusion Story: When Tropical Meets TraditionalCrunch opened in the space that formerly housed Banzai, but don't expect the same old playbook. This is fusion cooking with a capital F—the kind that takes traditional Japanese sushi techniques and collides them head-on with Venezuelan ingredients and Latin American boldness. The result is a menu that reads like a passport stamp collection: fried plantain balls stuffed with cream cheese, sushi nachos on wonton chips, tropical rolls bursting with mango and strawberry.The Venezuelan influence isn't just a gimmick—it's woven into the DNA of what makes Crunch special. Those fried plantains show up in multiple rolls, including the signature Florida Roll, which combines mango, tuna, and ceviche in a way that feels both beachy and sophisticated. As one food writer noted after trying the restaurant, "The dishes combined Japanese and Mexican flavors in a seamless way." (Though they were actually tasting the broader Latin fusion at play—Venezuelan, Mexican, and Japanese elements dancing together on the same plate.)This isn't fusion for fusion's sake. It's the kind of cooking that happens when chefs start playing with ingredients they love and stop worrying about arbitrary culinary borders. One enthusiastic diner who'd eaten at hundreds of sushi restaurants across Utah declared that "the sushi I ordered from the new budding chef at Crunch Fusion Sushi was, in my opinion, the BEST in all of Utah. Her sushi takes you on a flavor journey."The Food: What to Order When You GoLet's talk about what you're actually going to eat, because the menu at this West Valley City sushi bar is extensive and occasionally overwhelming in the best possible way.The Rolls That Made Crunch FamousThe Tropical Roll is what happens when sushi goes on vacation. Wrapped in soy paper with fried plantain, avocado, mango, and cilantro, then topped with more mango and passion fruit reduction, this roll is sweet, tropical, and unexpectedly refreshing. One customer described it as "fun," combining sweetness with a zesty punch. It's the kind of roll that converts people who claim they don't like sushi.The Idaho Roll has developed a cult following despite (or maybe because of) its unapologetically indulgent nature. One reviewer who tried multiple dishes declared "our favorite, this trip, was the Idaho Roll and the coconut shrimp was yummy." The presentation alone—with grilled beef, shrimp, fried garlic, and avocado wrapped in Flaming Hot Cheetos—makes it Instagram gold.The Crunch Roll (yes, they named a roll after themselves) lives up to its name with tempura shrimp, salmon, crispy onion, and a top layer of even more crispy shrimp bathed in Fuji and eel sauce. Multiple reviews specifically call out this roll. One regular customer says "The crunch roll is one of my favorites, actually everything I eat there!!!"Beyond Sushi: The Unexpected StarsThe sushi nachos are doing things to the Utah food scene. Built on wonton chips with your choice of spicy ahi tuna or salmon, avocado, mango, jalapeños, cilantro, spicy mayo, and togarashi, they're crunchy, spicy, and completely sharable (though you might not want to share).Those panko-breaded chicken nuggets are getting shout-outs from parents and non-parents alike. "Those chicken nuggets are so good. They are panko breaded and homemade!" one family raved. They're crispy, golden, and proof that even the kids' menu gets the Crunch treatment.The poke bowls deserve attention too—especially the Hawaiian Bowl with ahi tuna, cucumber, seaweed salad, crispy onions, edamame, and spring mix. Fresh, customizable, and substantial enough to be a full meal.Don't sleep on the honey walnut shrimp, which shows up in multiple positive reviews. It's that perfect combination of crispy shrimp enveloped in creamy honey sauce with candied walnuts—sweet, crunchy, and ridiculously satisfying. The Venezuelan Wild CardsHere's where Crunch really diverges from every other Asian fusion restaurant in the Salt Lake Valley: fried plantain balls. These appear as an appetizer—plantain balls stuffed with cream cheese, dynamite salad, gratinated in spicy mayo and Fuji sauce. They're sweet, savory, creamy, and spicy all at once. It's a Venezuelan comfort food getting the Japanese treatment, and it absolutely works.The menu even includes a Venezuelan fried rice option that's making expats nostalgic. One TikToker visiting from Venezuela posted that eating the Venezuelan fried rice at Crunch reminded them of weekends at their grandmother's house—the ultimate compliment for any diaspora dish.The Vibe: More Than Just a MealWalk into Crunch and the first thing you notice is the energy. This isn't a quiet, contemplative sushi temple. It's vibrant, lively, and designed for groups. There's a full cocktail bar serving passion fruit mojitos and strawberry daiquiris. There's outdoor seating for when Utah's weather cooperates. There's wheelchair accessibility and a welcoming atmosphere that makes it work equally well for date nights, family dinners, or celebratory group outings.The service quality gets consistent mentions in reviews. Manager Victor, in particular, has earned a loyal following. One customer who was initially nervous about trying a new restaurant wrote: "Because Victor, the manager, was so accommodating and nice, I've looked forward to getting my orders from there since." The restaurant can get busy on weekend nights—which is always a good sign—but the staff handles the crowds with genuine hospitality.Server Lily earned a specific call-out in a recent review: "Lily our server was top tier! She was a rockstar and was so kind!" That kind of service turns first-time visitors into regulars.The West Valley City ConnectionCrunch sits in a part of West Valley City that's quietly becoming a destination for adventurous eaters. The 5600 West corridor has seen an influx of diverse restaurants in recent years—Vietnamese, Mexican, Venezuelan, and now this genre-bending Asian fusion spot. It's the kind of neighborhood where you can find authentic international flavors without the downtown Salt Lake City prices or crowds.For anyone in the Southwest Salt Lake Valley—West Jordan, Taylorsville, South Jordan—Crunch offers a refreshing alternative to driving all the way into the city for creative sushi. It's also conveniently located for anyone near the Salt Lake City airport who wants quality fusion dining without venturing too far from the I-215 corridor.The restaurant is part of a broader trend happening in Utah's food scene: second-generation restaurants run by young chefs who grew up eating both traditional family foods and contemporary fusion cuisine. They're not constrained by rules about what "should" go together. They're just cooking food they think tastes good—and in Crunch's case, they're absolutely right.Real Talk: What You Should KnowLook, no restaurant is perfect, and Crunch is still finding its footing in some areas. Several reviews mention that the takeout and delivery experience doesn't quite match the dine-in quality. As one customer put it: "ordering to go was a big mistake...When you order to go, I don't recommend them as a takeout option." The consensus is clear: eat at the restaurant for the full experience.Some dishes are more consistent than others. The ceviche gets high marks across multiple reviews, while items like the sushi tower and some of the tempura vegetables have received mixed feedback. The ramen—including the tonkotsu ramen—is solid but not transcendent. But here's the thing: you don't go to Crunch for traditional ramen. You go for the creative sushi, the Venezuelan-Japanese fusion, and those dishes that make you text your friends immediately after ordering.Also worth noting: this is a full-service restaurant, not fast casual. Expect to spend around $20-50 per person depending on how many rolls you order and whether you're adding cocktails. It's priced competitively for the Salt Lake Valley, especially given the generous portions and the quality of the fish. Planning Your Visit to CrunchAddress: 2856 S 5600 W, West Valley City, UT 84128 Phone: (801) 969-5219Hours: Monday-Thursday: 11:00 AM - 9:00 PM Friday-Saturday: 11:00 AM - 10:00 PM Sunday: 11:00 AM - 9:00 PMWhat to Order on Your First Visit: Start with the sushi nachos or fried plantain balls (go bold or go home) Get at least one signature fusion roll—the Tropical Roll or Idaho Roll are solid choices Add the Crunch Roll if you're sharing with a group Don't skip the honey walnut shrimp Try one of the poke bowls if you want something lighter Save room for rolled ice cream if they have it that day Insider Tips: Weekends get packed, especially Friday and Saturday evenings—arrive early or be prepared to wait The outdoor seating is primo during spring and fall Dine in rather than ordering takeout for the best experience Ask your server about daily specials—the menu is evolving Follow them on Instagram @crunch.utah for menu updates and specials Parking and Access: The restaurant has its own parking lot, and the space is fully wheelchair accessible with accessible seating, parking, restrooms, and entrance.Why Crunch Matters to Utah's Food SceneHere's what makes Crunch significant beyond just being another sushi restaurant in West Valley City: it represents a new generation of Utah dining where fusion isn't a buzzword—it's just how people cook. The chef creating sushi with Venezuelan plantains isn't trying to be clever or trendy. She's making food that reflects the actual diversity of Utah's growing immigrant communities.This is the kind of restaurant that could only exist in 2024-2025 Utah, where a significant Venezuelan population has established roots in the Salt Lake Valley, where sushi has become as common as burgers, and where diners are hungry (literally) for food that breaks rules and combines unexpected flavors.One enthusiastic reviewer summed it up perfectly: "MUST EAT LOCATION." In all caps. And while that might seem like hyperbole, there's something genuinely exciting happening at this unassuming spot on 5600 West. It's the kind of place that makes Utah's food scene feel expansive, inclusive, and full of possibility.Crunch is where your Venezuelan neighbor, your Japanese colleague, and your adventurous teenager can all find something that makes them happy. It's where you can order fried plantains and sushi nachos and honey walnut shrimp on the same plate without anyone batting an eye. It's messy, it's bold, it's occasionally imperfect, and it's exactly what West Valley City's dining scene needed.So next time someone tells you they're tired of the same old sushi spots, point them west on 5600 West. Tell them to order something with plantains. Tell them to trust the process. And watch their faces when they take that first bite of something they didn't know they wanted—but absolutely needed.

There's a vertical spit rotating in the back of Spitz, and if you know what to look for, you can see the juices caramelizing on the surface of the beef and lamb—that signature browning that makes döner kebab one of the most addictive street foods in the world. Park City native Bryce Rademan first tasted this Turkish specialty while studying abroad in Madrid, eating it nearly every day between classes, and he couldn't shake one persistent thought: why doesn't this exist like this back home?Twenty years later, Spitz has become a Salt Lake City staple with six Utah locations stretching from downtown SLC to Park City, pioneering what they call "upscale quick-service" before anyone knew that term. One customer summed it up perfectly: "Mediterranean style menu and döner wraps and sandwiches are to die for. Add in the impressively designed, fun atmosphere, good drinks and trivia card games on the tables and you've got a serious hit." From Madrid Street Corners to Downtown Salt Lake CityBryce Rademan grew up working every hospitality job Park City had to offer—starting at Taco Maker when he was 13, then working his way through Windy Ridge, Grappa, The Chateau at Deer Valley, even operating ski lifts at the resort. By the time he headed to Occidental College in Los Angeles, the kid had restaurant experience in his bones, even if he didn't quite realize it yet.During his semester abroad in Madrid, Rademan discovered the döner kebab—a popular European street food of shaved roasted meat—and ate it almost daily. The Turkish word "döner" literally means "rotating meat," referring to the vertical spit where lamb, beef, or chicken slowly roasts, the outer layer developing that crucial caramelized crust. The market for döner kebab in Germany dwarfs McDonald's and Burger King, yet somehow this phenomenon had barely touched American shores."That really led to the whole urgency of why I had to do this now," Rademan later explained. By his senior year at Occidental, he'd convinced his best friend Robert Wicklund to abandon their law school plans and sign onto the restaurant concept instead. The pitch? Take European street food, elevate it with California freshness, and create something that married fast-food convenience with upscale-dining quality.Two weeks after graduating college in 2005, the 21-year-olds signed a lease in Eagle Rock near their alma mater. "We basically did everything. We prepped, we cooked, we ran the register, we cleaned. There was a lot of days of 16-hour shifts," Rademan remembered. The first Spitz location opened in April 2006, and the response was immediate.Fast-forward to 2007, when childhood friends Josh Hill and Tanner Slizeski—who had also fallen for döner kebab while studying abroad in Europe—reached out to Rademan about bringing Spitz to Utah. The downtown Salt Lake City location on Broadway became Utah's introduction to döner kebab done right, and the state hasn't looked back since.What Makes Spitz's Döner Kebab DifferentHere's the thing about Mediterranean food in Salt Lake City—you can find plenty of gyros, sure. But döner kebab is a different animal entirely, even though the cooking method looks similar at first glance. At Spitz, the döner is made with half lamb and half beef, cooked at high heat on a vertical broiler, then a rotary knife shaves the meat into strips that are an eighth of an inch thick.That vertical spit—which gives the restaurant its name—is where the magic happens. As the meat rotates, the outside layer gets crispy and caramelized while the inside stays tender and juicy. When you order, they shave off those perfectly cooked outer layers, meaning every bite has that crucial textural contrast that makes döner kebab so damn good.For the last 20 years, Spitz has never changed one thing: every sauce is made in-house, chicken is fresh-cut and marinated, every veggie is freshly cut and prepped daily. They source their bread and meats from top-quality producers who craft everything to Spitz's exact proprietary recipes. And crucially for Utah's growing Muslim community and anyone seeking high-quality protein, the meat used in wraps and bowls is halal certified.One DoorDash regular captured the Spitz experience perfectly: "Absolutely love Spitz! The Doner Basket is my go-to order item because you get a little bit of everything. Can't get enough of the Fried Pita Strips with Hummus or Cinnamon Sugar Pita Strips. Both are delightful!" The Street Cart Fries PhenomenonLook, I need to talk about these fries. You can get regular fries anywhere, but Spitz's street cart fries have developed an almost cult following across Salt Lake City. One Tripadvisor reviewer wasn't exaggerating when they said: "I always go there and try their street cart fries with lamb. That meal is so good I haven't picked any other item on the menu. Maybe I should one day. Till then, I will order the street cart fries till the day I die."Here's what you're getting: a massive pile of crispy fries (you can go traditional or sweet potato waffle fries) loaded with your choice of döner meat, feta cheese, diced onions, green peppers, tomatoes, olives, pepperoncini, and finished with tzatziki and their house-made garlic aioli. One customer described their first experience: "We got the street cart loaded fries as well. The food is super good. I got the gyro it has fries in it, it looks dry in the picture, but it definitely has plenty of sauce."Another downtown SLC regular breaks it down: "I typically order the street cart fries or a street cart döner! Price is also really friendly to the wallet and you get great portion sizes for what you pay!" The genius of these fries is that they're essentially a deconstructed döner wrap on a bed of carbs—all the Mediterranean flavors you love, but with that addictive crispy-fry texture throughout.And if you're thinking sweet potato fries are just an afterthought, think again. Multiple reviewers specifically call out the Sweet Potato Fries as "amazing!!" and "Perfect for a quick healthy meal when visiting SLC!"What to Order at Spitz Downtown & BeyondThe downtown Broadway location has that perfect fast-casual setup: order at the counter, grab a number, then settle into one of the communal tables or snag a spot on the outdoor patio. A visiting family recounted their experience: "My mom ordered a Greek salad, my son had the chicken wrap with sweet potato fries, and I had the feta wrap. They all were extremely delicious."Let's break down the customer-verified hits:The Zesty Feta Wrap: Customers consistently rave about the Zesty Feta wrap, which you can get with falafel, chicken, or döner meat. The combination of garlic aioli, fried lavash chips for crunch, fresh vegetables, and tzatziki creates this perfect balance of creamy, tangy, and crispy in every bite.The Berliner Wrap: One reviewer called out both the Berliner and Zesty Feta wraps as "both delicious" after a morning of skiing, noting the vegan options available—a huge deal for a Mediterranean restaurant that actually understands plant-based eating.The Döner Basket: This customer favorite includes salad and fries (your choice of regular or sweet potato) topped with tzatziki, feta, pepperoncini, crispy garbanzo beans, and falafel. It's basically a choose-your-own-adventure meal that covers all the bases.The Remix Bowl: For the health-conscious crowd, customers love the Remix Bowl "for when I'm feeling healthy," which packs all the Mediterranean flavors into a grain-bowl format without sacrificing any of that Spitz flavor punch.One thing that sets Spitz apart in Utah's Mediterranean food scene? The dietary inclusivity. They offer comprehensive vegan, gluten-free, keto, AND paleo menus—not just token options, but thoughtfully constructed meals that work for whatever way you eat.Six Locations Across the Wasatch FrontHere's where Spitz gets even more interesting for Salt Lake City's food landscape. While the brand started in LA and has expanded to Minnesota, Oregon, and Colorado, Utah has become a Spitz stronghold with six locations (soon to be seven with St. George opening).You'll find Spitz at: Downtown SLC (35 Broadway) - The original Utah location with killer outdoor seating for people-watching Sugarhouse (1201 E Wilmington Ave) - One regular drives to Salt Lake City once a month just for this location, calling it their "absolute favorite place to eat" Draper (12300 S. 62E) Lehi (3601 N Digital Dr) - Perfect for Silicon Slopes lunch breaks Jordan Landing (3763 W Center Park Dr, West Jordan) Park City (6622 N Landmark Dr, Kimball Junction) - A homecoming for founder Bryce Rademan, who searched for 10 years for the perfect Park City spot before opening next to Whole Foods in August 2024 Rademan's franchise model—which he calls a "fam-chise"—prioritizes local ownership by friends, family, or people who've worked with the company. "Restaurants are a long-term play. You need to be part of the community," he explained. It's why Brett Chamberlain, who owns the Cottonwood, Draper, and Lehi locations, also took on the Park City spot—these aren't cookie-cutter corporate outposts, but locally-invested operations. The Atmosphere: Street Art Meets Mediterranean EnergyWalk into any Spitz and you're hit with bright neon colors, street and pop art, and a mix of patterns and textures specifically chosen to make each location unique. The design draws inspiration from Berlin's graffiti scene (where döner kebab was popularized in Germany's Turkish communities) and LA's mural culture.One downtown regular describes the vibe: "The food is bright, colorful and oh so flavorful. The vibe is also just one that lights up your mood, you'll know what I mean when you go." There are board games at the tables, trivia cards, and a full bar featuring local craft beers, wine, sangria, and cocktails—additions Rademan made during the 2008 recession when he needed to "get out there, pound the pavement, get our food in front of anyone, anyhow."The outdoor patios at most locations are dog-friendly (yes, your pup is welcome), and there's a kids menu that doesn't phone it in. It's this combination of thoughtful details that makes Spitz work for everyone from downtown office workers grabbing lunch to families post-ski day to date night with craft beer and loaded fries.Spitz's Place in Utah's Evolving Food SceneTwenty years ago when Rademan was perfecting recipes in his college kitchen, the concept of "upscale quick-service" barely existed. The blend of fast food and sit-down restaurants was uncommon when the first shop opened in LA in 2006. Now it's everywhere—Chipotle, Sweetgreen, the entire fast-casual category. But Spitz was already doing it, bringing European street food to America with California freshness before it became a trend.For Salt Lake City specifically, Spitz pioneered the döner kebab concept starting in 2007, introducing Utahns to a style of Mediterranean cooking that goes beyond the Greek and Lebanese restaurants we already loved. The halal certification opened doors for Muslim communities seeking quality dining options. The vegan menu showed that Mediterranean food doesn't need to rely on meat and dairy. The paleo and keto options proved you can serve street food that works for every dietary philosophy.Customer reviews consistently highlight Spitz's "commitment to quality, noting the use of fresh ingredients that elevate the flavors of each meal" and "the mixed meat wrap is celebrated for its juicy, flavorful beef and lamb, ensuring a satisfying experience that transcends typical fast food offerings."One Wanderlog reviewer summed up what makes Spitz special: "Doners come a dime a dozen where we're from, so we were not expecting this incredible symphony in our mouths. The food is insane, have anything and you're gonna be blown away, a highlight was the loaded fries, but everything else was awesome."Planning Your Visit to SpitzLocations & Hours: Most Spitz locations in Salt Lake City are open Monday-Thursday 11am-9pm, Friday-Saturday 11am-10pm, and Sunday 11am-9pm. The downtown Broadway location is perfect for lunch breaks or pre-event dining before hitting Temple Square or The Gateway.What to Order: First-timers: Get the street cart fries with döner meat and a Zesty Feta wrap to understand what Spitz does best Vegetarians: The falafel options and Remix Bowl are legitimately good, not afterthoughts Health-focused: Döner salad or Garden Bowl with your choice of protein Sweet tooth: Don't sleep on the Cinnamon Sugar Pita Strips Drinks: House-made sangria to-go if you're at a location with a bar Insider Tips: Outdoor seating at the downtown location is "great for people watching" All locations have board games—make it a thing The patio is dog-friendly if you're out with your pup Order the quinoa salad as a side—it's "good sized, I think two people could share it" Sweet potato fries provide better contrast to the salty street cart toppings than regular fries Parking & Getting There: Downtown location (35 Broadway) has street parking and is walkable from most downtown SLC hotels. The Sugarhouse location (1201 E Wilmington Ave) has its own lot.Follow @spitzrestaurant on Instagram for menu updates and location-specific news.The Bottom LineIn a food scene that sometimes struggles to break out of its comfort zone, Spitz represents something Utah needed—authentic international street food executed with California freshness and made accessible through that upscale quick-service model. Bryce Rademan's vision of marrying "the speed and convenience and price of fast food with the upscale qualities" of fine dining works because the team never compromises on the fundamentals: quality ingredients, made-from-scratch sauces, halal-certified meats, and that perfect döner kebab technique that keeps the meat juicy while developing that caramelized crust.Whether you're a downtown office worker who needs lunch in 10 minutes, a Park City skier refueling after a powder day, or someone who just wants loaded fries and a local craft beer while playing board games with friends, Spitz delivers. It's fast food that doesn't taste like fast food. It's Mediterranean cuisine that welcomes everyone regardless of dietary restrictions. And most importantly, it's that European street food experience that Rademan fell in love with in Madrid—finally available right here in Salt Lake City.Next time you're walking down Broadway and you see that vertical spit rotating in the window, stop in. Get the street cart fries. Order a döner wrap. Grab a seat on the patio. And taste why Utah has embraced Spitz as one of its own.

Walk into UT Craft Ramen on a Saturday evening and you'll be greeted the way every customer in Japan should be welcomed: with a spirited "Irasshaimase!"—a traditional phrase that translates to "Welcome, please come in!" The anime posters of Luffy and Naruto slurping noodles together on the wall, the glass cases packed with Japanese candy and collectibles, the hum of conversations punctuated by satisfied slurps—this isn't just another ramen shop opening in Utah's ongoing ramen renaissance. This is Ken Ota's answer to a question he's been asking for nearly two decades: How do you bring real Japanese ramen, the kind made with nothing but time, bones, and dedication, to a place that's never tasted it before?The team at UT Craft Ramen urged one food writer to start eating their UT Black ramen as soon as it arrived, while it was still hot, so all the steam would hit them right in the face as they slurped up the noodles. That advice? It's the only way to experience what Ota and his team, including co-owner Dustin Pham—one of Ota's ramen students from his consulting days—are doing at their Midvale location on Union Park Avenue. This is authentic Japanese ramen Midvale Utah finally has access to, and it's changing the way people in the South Salt Lake Valley think about what a bowl of noodles can be. From Southern California to Kansas City to Utah: Ken Ota's Journey to Master RamenKenichi Ota didn't grow up dreaming of opening ramen restaurants across America, but ramen has always had a hold on him. He came to the United States in 2004 and worked at a Japanese supermarket for 10 years, during which time he made and sold ramen, attracted customers, and heard people rave about how delicious his ramen was. That feedback lit something in him. He opened his first ramen restaurant in 2016, but visa complications forced him to close it and return to Japan for a year.When he came back to the U.S., Ota had a new vision. Instead of just opening one shop, he decided the fastest way to spread authentic ramen culture was to help other people do it right. As a consultant, he worked independently for six years and supported more than 20 ramen stores across the country, teaching them the techniques he'd learned in Japan and the approach he'd refined through years of trial and error.But consulting wasn't enough. Ota wanted his own place again, somewhere he could implement everything he knew. He researched locations all over the United States, looking for a place without too much competition but with hungry diners ready for something real. He found Kansas City first. In 2023, he opened KC Craft Ramen in Overland Park with his wife Aki Ota and longtime friend Hiroyuki Kawashima. The lines stretched out the door from day one.Now, UT Craft Ramen in Midvale is the sister restaurant to that Kansas City success story, and Ota's bringing the same philosophy to Utah's food scene. "Our ultimate goal is we want to bring Japan to Utah," Pham said, explaining that ramen is the "soul food" of Japan—basic but high-quality food that's not "crazy expensive" and is "supposed to soothe the soul of whoever's eating it". At $15 a bowl, UT Craft Ramen is positioned as comfort food, not luxury dining, but don't mistake accessible pricing for shortcuts.Ken Ota noted that 90% of ramen restaurants cheat and use a packaged soup base to make their broth. Not so at UT Craft Ramen. "Our ultimate goal is to deliver the best bowl of ramen that Utah has to offer," Pham said. Everything—the broth simmered for hours from pork and chicken bones, the wheat noodles made fresh daily, the black garlic oil roasted and infused in-house, even the toppings marinated overnight—is made from scratch. This is handmade ramen noodles Utah can finally get without flying to Tokyo.The UT Black Experience: Where Bone Broth Meets Black Garlic OilLet's talk about what you're actually eating when you order the signature UT Black ramen. To make UT Black, the team starts with 100% bone broth made with pork and chicken, simmered for long hours to extract full umami flavor. Then they add a concentrated seasoning called "tare," made with soy sauce. This is where the craft comes in—the balance between broth and tare is what separates good ramen from the kind that makes you close your eyes and just exist in the moment.The housemade wheat noodles go into the broth, followed by two pieces of tender pork chashu, bean sprouts, wood ear mushrooms (the texture really is something else), ajitama (soft-boiled egg), shredded green onion, corn, and bamboo shoots. But here's the finishing touch that defines this bowl: as the bowl is being assembled, the chef adds black garlic oil as a finishing step. Ota makes this black garlic oil by roasting garlic until it's blackened, then infusing oil with that smoky garlic.When that bowl hits the table—and trust me, you want to eat it immediately while it's steaming—the black garlic oil creates dark droplets floating on the creamy tonkotsu broth like tiny flavor bombs. One reviewer's favorite part was the soft-boiled egg, which the team marinates overnight in sweet soy sauce, making the yolk "gooey, jammy, soft and very buttery". That egg alone is worth the drive to Union Heights.If you're the type who likes heat, the UT Red delivers the same handcrafted foundation but adds a serious kick. The UT Red is the restaurant's version of a chili oil tonkotsu, served with a trademark dab of red hot chili paste. One reviewer noted there were more than a few times that overenthusiastic slurping sent spritzes of chili oil right to the back of their throat. The thin, tender chashu pork and jammy eggs are just as exceptional in the Red as they are in the Black.For those who prefer chicken, the creamy chicken ramen proves that chicken broth doesn't have to play second fiddle to tonkotsu. One customer who ordered the creamy chicken ramen called it a huge success due to its broth game, noting that chicken ramen often gets overlooked for the more souped-up flavors of tonkotsu, but this chicken broth is prepared with the same richness and depth of flavor.The noodles themselves deserve special mention. The noodles in both ramen dishes are made in-house and possess the proper elasticity and heft to be the backbone of each bowl. This is what happens when you're not cutting corners—when your noodles come from carefully selected wheat flour and a secret recipe developed over years of experimentation.And don't skip the appetizers. The chicken karaage comes in two preparations—the original fried chicken or the pepper chicken doused in sweet and spicy sauce. The crispy exterior gives way to piping hot, juicy chicken, and the mayo and spicy mayo offer nice, tangy creaminess. The pork buns have "I heart UT" branded into the steamed dough (a sweet touch) and come with crispy pork cutlet, shredded cabbage, and mayo.One food writer specifically urged readers not to miss the gyoza, which are made in-house from a recipe in Ken Ota's family. These aren't frozen dumplings getting fried to order. These are handmade pork gyoza with the kind of texture and flavor that only comes from recipes passed down and perfected. Anime, Omotenashi, and the Japanese Philosophy That Powers Every BowlThere's something disarming about walking into UT Craft Ramen. The entrance doubles as a mini Japanese market where you can grab Ramune soda, Pocky, and even anime collectibles before you sit down. The massive banner of Luffy and Naruto sharing a bowl of ramen overlooks the dining room. One reviewer noted that the anime vibes show the restaurant isn't taking its concept too seriously, but this attitude doesn't carry over into the kitchen—everything was meticulously prepped and gorgeously flavored.This balance between playfulness and precision reflects the Japanese concept of Omotenashi—a philosophy of hospitality that goes beyond basic service. UT Craft Ramen greets customers with the traditional Japanese phrase "Irasshaimase," which carries the meaning of "Welcome, please come in!" and expresses gratitude and a welcoming spirit. With this Japanese Omotenashi spirit, the philosophy of hospitality, they aim to deliver delicious ramen and a pleasant experience to their guests.The fast-casual setup—order at the counter, then find your seat—keeps things moving and accessible, but the care in every detail reminds you this isn't fast food. One customer praised the service as extremely friendly and attentive, calling UT Craft Ramen "the kind of place that has a lot of what I'm after in a ramen joint". It's a space that takes its food seriously while making everyone feel like a regular from the moment they walk in.Utah's Ramen Renaissance Gets Another Essential PlayerUtah's ramen scene has been heating up for years now. We've got Tosh's Ramen holding it down since 2013, JINYA bringing fast-casual consistency, Ramen 930 expanding across the valley, and Koyote representing chef-driven Tokyo technique in the Marmalade district. But UT Craft Ramen brings something different to Midvale and the South Salt Lake Valley—a commitment to the kind of from-scratch authenticity that most shops simply can't sustain.Pham emphasized that at UT Craft Ramen, they focus on quality, "meaning that everything comes nice and fresh." Every part of their ramen, from the broth to the noodles to the toppings, is made in-house. In an era where even respected restaurants use packaged soup bases to save time and money, Ota's refusal to take shortcuts stands out.The location in Union Heights, right across from the Sandy Cinemark on Union Park Avenue, makes it a perfect before-or-after-movie stop. It's tucked in that Midvale-Sandy corridor that's becoming a dining destination in its own right, easily accessible from Cottonwood Heights, Murray, and throughout the South Valley.One reviewer called UT Craft Ramen "a worthy entrant in Utah's ramen revitalization," noting the restaurant hits all the right bases. That's the kind of validation that matters when you're competing in a market that's become increasingly sophisticated about what real ramen should taste like.Planning Your Visit to UT Craft RamenLocation & Hours: UT Craft Ramen is located at 7662 Union Park Avenue in Midvale (the Union Heights area, right near the Century 16 Sandy theater). They're open Tuesday through Thursday from 12:00 PM to 3:00 PM and 5:00 PM to 9:00 PM, Friday and Saturday from 12:00 PM to 3:00 PM and 5:00 PM to 10:00 PM. They're closed Sundays and Mondays. Last order is 30 minutes before closing, and lunch service is currently takeout only.What to Order: Start with the UT Black if you want to experience Ken Ota's signature black garlic oil magic and that perfectly marinated jammy egg. If you want heat, go for the UT Red with its chili oil kick. The creamy chicken ramen is the sleeper hit for anyone who thinks chicken broth can't compete with tonkotsu. Don't skip the chicken karaage (get the pepper version if you like sweet and spicy), and absolutely order the handmade gyoza—it's a family recipe.Insider Tips: Eat your ramen the moment it arrives while it's piping hot—that's when the flavors and textures are at their peak. The restaurant operates counter-service style, so order and pay at the front before sitting down. Parking is easy in the Union Heights shopping area, and you can grab Japanese snacks, candy, and drinks at the entrance to take home. They're open to customization if you want to tweak your broth or change your protein, and they're working on a gluten-free option that doesn't sacrifice taste (though note that current gluten-free noodles aren't 100% GF due to soy sauce in the toppings).Find Them Online: Follow UT Craft Ramen on Instagram at @ut_craft_ramen for updates on specials, limited-time menu items (they've been known to do A5 wagyu ramen events), and behind-the-scenes looks at their noodle-making process. Why UT Craft Ramen Matters to Utah's Food StoryThere's a moment in every bowl of UT Craft Ramen's UT Black where you realize this isn't just good ramen—it's the kind of ramen that makes you understand why people in Japan will travel across the city to visit a specific shop, why ramen masters spend years perfecting a single recipe, why this dish has become synonymous with comfort and craft.The dark droplets of black garlic oil were striking against the pale tonkotsu broth, and one reviewer concluded: "This ramen was a feast, for the eyes and for the belly". That's what Ken Ota and his team are after—not just feeding people but giving them an experience that connects them to Japanese food culture in a way that feels authentic and welcoming.In a state that's rapidly becoming a ramen destination, UT Craft Ramen stands out not because it's trying to reinvent the wheel, but because it's staying true to the fundamentals that make ramen Japan's soul food. Every bone simmered for hours, every noodle pulled fresh, every egg marinated overnight, every drop of black garlic oil—it all adds up to something that soothes the soul, just like it's supposed to.So yeah, you'll probably see a line. And yeah, it's worth the wait. Because this is what happens when someone who's dedicated two decades to understanding ramen finally plants their flag in your neighborhood and says, "Let me show you what this is supposed to taste like." Welcome to UT Craft Ramen, where authentic Japanese ramen has found a home in Midvale, and Utah's ramen renaissance just got a whole lot more interesting.

There's this moment at Blind Rabbit Kitchen—right when the server sets down your steak—where the jalapeño-spiked cowboy butter starts melting across the charred, broiled surface, and the whole table goes quiet. You're sitting in what feels like an enchanted forest tucked into the middle of Sugar House, surrounded by whimsical woodland decor that makes you forget you're at 2100 South. And in that split second, you understand why this steakhouse isn't like any other steakhouse in Salt Lake City.This is the vision Jesus Galvez had been carrying around for over twenty years before he finally put pen to paper. The founder of the acclaimed Sol Agave restaurant group didn't set out to create just another steakhouse when he opened Blind Rabbit Kitchen in May 2024. He wanted something that felt like stepping into a story—specifically, the story of Whiskers the Blind Rabbit, a character his daughter Yezia named, who navigates a whimsical world with charm and curiosity."It all started with the logo; I fell in love with it, and the character Whiskers, as my daughter calls him," Jesus explained when the restaurant launched. That creative spirit, the same one that transformed Sol Agave from a 17-foot food truck in 2015 into six successful restaurant locations across California and Utah, is what makes Blind Rabbit Kitchen stand out in Salt Lake City's competitive steakhouse scene. From Mexican Food Truck to Utah's Most Whimsical SteakhouseUnderstanding Blind Rabbit Kitchen means understanding the journey that brought it here. Jesus Galvez, along with partners Oscar Perez and Edgar Estrada, started their restaurant dream over a decade ago, literally sketched on a napkin while sharing French fries and Pepsis after their shifts at Carmelita's Restaurant. They kept their minds clear and their vision focused—no tequila shots clouding their judgment, just pure determination to become restaurant owners.Their Sol Agave concept took off first, earning them a reputation for elevating Mexican cuisine beyond stereotypes. "Sol Agave was born with the simple thought of bringing light to the stigma that Mexican food is greasy and bad. In reality it has layers of flavor and is uncharted territory," Jesus said. That same philosophy of defying expectations carries through to Blind Rabbit Kitchen, which challenges what people think a casual steakhouse should be.The restaurant took over the former Pizza Volta space at 1080 E. 2100 South in the heart of Sugar House, transforming it into something that feels both rustic-chic and fantastical. Executive chef Oscar Perez, who honed his skills at Elephant Bar, Cheesecake Factory, and Nick's Hospitality, leads the culinary team alongside culinary manager Chef Abraham Sanchez. They bring decades of combined experience to a menu that marries traditional steakhouse fare with creative, Mexican-inspired touches that nod to the Sol Agave heritage.The Cowboy Butter Experience: What Makes Blind Rabbit's Steaks DifferentHere's what you need to know about Blind Rabbit Kitchen—every single steak gets finished with their signature cowboy butter, a jalapeño-spiked compound butter that gives wood-fired beef that extra kick of flavor you won't forget. They broil their cuts over high heat, getting that perfect char on the outside while keeping the inside tender and juicy, then crown each one with that famous butter that melts into every crevice."Both steaks were nicely prepared, and the cowboy butter was tasty," noted one diner on TripAdvisor, and that assessment comes up again and again in customer reviews. The butter itself has become something of a calling card—a burst of jalapeño heat balanced with herbs and richness that elevates quality beef without overwhelming it.The steak selection includes everything from daily fresh-cut ribeyes to filet mignon, New York strips, and even a 16-ounce prime rib that arrives with loaded baked potato, au jus sauce, grilled asparagus, and horseradish. Prices range from around $39 to $58 for entrees, positioning Blind Rabbit as an approachable, casual upscale option that doesn't require you to dress up or make reservations weeks in advance—though they do take reservations, and the underground parking is complimentary, which is basically gold in Sugar House.What sets the place apart from downtown steakhouses like STK or The Capital Grille isn't just the neighborhood location or the more relaxed vibe. It's the creative menu items that show Sol Agave's Mexican influence creeping into traditional steakhouse territory in the best possible way. Bone Marrow Tacos and Other Menu Standouts You Can't MissIf you only order one appetizer at Blind Rabbit Kitchen, make it the bone marrow tacos. I'm serious about this."The bone marrow tacos ($18) arrive on an irregularly-shaped wooden platter," wrote City Weekly reviewer Alex Springer. "This dish is complete with three sliced beef bones filled with a mixture of chopped ribeye and bone marrow. The protein is accompanied by some housemade blue corn tortillas—prepped street-taco style—along with three different salsas. Incorporating bone marrow into a ribeye will always be a good idea, and the tactile experience of scooping this meaty concoction onto your tortilla directly from the bone can't be beat."Customer after customer echoes this sentiment. "We absolutely loved it! Food was incredible, especially the bone marrow ribeye tacos I may order these every single time!" wrote one enthusiastic OpenTable reviewer. Another simply declared: "If you're thinking about getting the bone marrow tacos, don't hesitate."The visual presentation alone is worth it—those giant beef bones standing tall on oversized wooden platters that have become Blind Rabbit's signature serving style. But it's the combination of rich, buttery marrow mixed with chopped ribeye, those housemade blue corn tortillas still warm from the press, and three distinct salsas that turns this appetizer into a must-order.Beyond the famous tacos, the menu shows impressive range. The Wasatch Prime Rib Dip features chef's slow-roasted, thinly sliced prime rib with mayo and au jus on a warm toasted brioche bun—comfort food elevated just enough to feel special. The grilled artichokes marinated in Blind Rabbit spices and served with lemon butter and tartar sauce regularly appear in glowing reviews. One first-time visitor called them "amazing" and said the lemon butter was "delicious," adding that they'd been searching for a good artichoke appetizer since Cheesecake Factory took theirs off the menu.Then there's the ribeye chicharron—crispy ribeye served on fresh-made guacamole with salsa macha and blue corn tortillas. It's an appetizer that perfectly captures the restaurant's Mexican-meets-American-steakhouse identity, with traditional chicharron preparation applied to premium beef.For those who want something beyond steak, the Branzino al Pastor offers crispy red snapper marinated in achiote-pineapple paste, served with charred broccolini. The roasted rack of New Zealand lamb comes with habanero hibiscus sauce and chimichurri. Even Mom's Fried Chicken has developed a following, arriving with fresh daily mashed potatoes, mom's country gravy, buttermilk biscuits, and roasted butter corn on the cob.And if you somehow have room after all that meat, the butter cake dessert has achieved near-legendary status. "The butter cake stack dessert topped everything off perfectly," one anniversary-celebrating couple reported. Utah Grubs food bloggers declared: "The desserts were also to die for, and you absolutely HAVE to try their butter cake!"The Forest-Like Atmosphere: Dining in a Whimsical WoodlandWalking into Blind Rabbit Kitchen feels like stumbling into a forest clearing where someone decided to set up the most charming steakhouse you've ever seen. The rustic-chic decor leans heavily into the Whiskers the Blind Rabbit concept, with woodland touches and whimsical details throughout the space that transport you out of the Sugar House business district and into something that feels more enchanted."Loved this so much!" wrote one OpenTable reviewer. "An even more elevated Sol Agave, if you want even more romantic vibes than what Sol Agave gives you—same owners, just fyi. The ambiance, OMG IT WAS ADORABLE! Absolutely adore the Rabbity, gnome concept. Unique and well done!!"The atmosphere strikes a balance between cozy and sophisticated, casual enough for families—they have a solid kids' menu with mac and cheese, sliders, and even a kids' NY steak—but romantic enough for date nights and anniversaries. The restaurant spans what used to be the Pizza Volta space, which means it's got good bones to start with, but the Sol Agave team transformed it with their signature attention to atmospheric detail.Live music happens Thursday and Saturday nights from 8 to 10 pm, adding another dimension to the experience that sets Blind Rabbit apart from typical Sugar House restaurants. It's not stuffy tableside entertainment; it's the kind of vibe that makes a regular Friday dinner feel like a special occasion without trying too hard.The lighting creates that forest-like ambiance without being dark and cave-like. Giant plate ware and irregular serving pieces add visual interest when dishes arrive. And the full bar program means you can start with one of their signature craft cocktails or margaritas before diving into your steak—they offer both tequila and mezcal versions, plus mocktails at $11 for those who prefer non-alcoholic options, which is particularly thoughtful in Utah's dining scene. Sugar House's Steakhouse Destination: Location, Live Music, and Local ConnectionFinding Blind Rabbit Kitchen is easy once you know where to look. They're at 1080 E. 2100 South, right in the commercial heart of Sugar House, a neighborhood that has evolved into one of Salt Lake City's most walkable, vibrant dining and shopping districts. Yes, there's been construction along 2100 South that has complicated access—City Weekly's review noted it has been "its own special nightmare"—but the restaurant offers complimentary underground parking, which eliminates the usual Sugar House parking headaches.The location puts you within easy walking distance of the Sugar House movie theater, shops along Wilmington Avenue, and the rest of the neighborhood's restaurant and bar scene. It's the kind of spot where you can catch a movie and grab dinner, or make it the destination for your evening out. Unlike downtown steakhouses that require navigating one-way streets and paying for parking, Blind Rabbit feels accessible and neighborhood-friendly.Being from the Sol Agave family also means Blind Rabbit Kitchen has local credibility built in. Sol Agave won the prestigious Restaurant Concept of the Year award in the casual dining category at the 2024 Utah Restaurant Association's Awards Gala, and their American Fork location has been a Utah dining destination since they expanded from their California roots. When locals see "from the Sol Agave team," they know they're getting the same commitment to quality ingredients, creative menu development, and atmospheric dining that made those restaurants successful.The Sugar House location also means you're dining in a genuinely neighborhood restaurant rather than a tourist trap. You'll see groups of friends celebrating birthdays at the table next to young couples on date nights next to families with kids who are genuinely excited about the food. That's the casual-upscale sweet spot Blind Rabbit nails—fancy enough to feel special, relaxed enough that you don't stress about your 8-year-old ordering chicken fingers.Hours are Monday through Thursday noon to 9 pm, Friday noon to 10 pm, Saturday 10 am to 10 pm, and Sunday 10 am to 9 pm. The weekend brunch hours follow Sol Agave's lead in offering daytime dining options, and they run a social hour daily from noon to 5 pm that makes stopping by after work or for a late lunch an attractive option.Planning Your Visit to Blind Rabbit KitchenIf you're planning to experience Blind Rabbit Kitchen's cowboy butter steaks and forest atmosphere, here's what you need to know. Reservations are strongly recommended, especially for weekend dinner service and Thursday or Saturday nights when live music adds to the draw. You can book through their website at blindrabbitkitchen.com or call (385) 743-8007.Start with the bone marrow tacos—seriously, multiple customers have specifically said they'll order them every single time they visit. If your table is sharing, add the grilled artichokes or ribeye chicharron to round out the appetizer selection. For mains, you can't go wrong with any of their wood-fired steaks finished with that signature cowboy butter, but the Wasatch Prime Rib Dip has developed a loyal following for those who want something a bit more casual. And save room for the butter cake, which consistently appears in reviews as a meal highlight.The restaurant is wheelchair accessible and offers delivery and takeout if you want to enjoy Blind Rabbit at home, though the forest-like ambiance is really part of the complete experience. They have a full bar with craft cocktails, wine, and beer, plus those thoughtful mocktail options. And that complimentary underground parking means one less thing to worry about when planning your visit.Be aware that the wood-fired, open-flame cooking method can create some smoke in the dining area—a few reviewers mentioned this, with one OpenTable diner noting the smoke made their eyes hurt. It's the nature of cooking steaks at high heat over fire, and for most people, the trade-off for that wood-fired flavor is worth a bit of atmospheric smoke. If you're particularly sensitive, mention it when you book and they might be able to seat you in an area with better ventilation.For current menu items, specials, and the latest updates, follow them on Instagram at @blindrabbitkitchen, where they post behind-the-scenes looks at dishes, announcements about live music nights, and the kind of food photography that will make you want to visit immediately. Why Blind Rabbit Kitchen Matters to Utah's Food SceneIn a steakhouse landscape dominated by either high-end downtown establishments or chain restaurants, Blind Rabbit Kitchen carves out something genuinely different for Salt Lake City. It's a restaurant that understands you can serve quality beef and creative cocktails without the stuffiness that often comes with traditional steakhouses, and you can create an immersive, themed environment without sacrificing substance for style.The cowboy butter alone would make this place worth visiting—it's a signature touch that transforms good steaks into memorable ones, the kind of detail that makes you want to come back and brings friends next time. But combine that with the bone marrow tacos that have customers planning return visits before they've even left, the forest-like ambiance that feels like nowhere else in Utah, and the Sol Agave pedigree that ensures quality and creativity, and you've got a restaurant that's genuinely adding something new to the local dining scene."I'm confident that Blind Rabbit can remain the hip Sugar House night spot that it's destined to be," City Weekly's reviewer concluded, and seven months into their journey, that confidence seems well-placed. This is the kind of neighborhood steakhouse that becomes a regular rotation spot, the place you recommend when out-of-town visitors ask where to eat, the restaurant you book for celebrations because you know the experience will be special.Jesus Galvez and his team spent two decades dreaming, planning, and building the skills to create something like this. From that napkin sketch over French fries to a successful restaurant group to this whimsical steakhouse in the heart of Sugar House, Blind Rabbit Kitchen represents what happens when creative vision meets culinary execution meets genuine hospitality."We hope you enjoy it, as much as we enjoyed bringing it to you," Jesus said at the opening, "holding space in your neighborhood for that special gathering, hop on over."So hop on over to 1080 E. 2100 South, find that underground parking, and prepare to be transported to a forest where the steaks are broiled to perfection, the cowboy butter flows freely, and Whiskers the Blind Rabbit welcomes you to the most enchanting casual steakhouse experience in Salt Lake City.Blind Rabbit Kitchen 1080 E. 2100 South Salt Lake City, UT 84106 (Sugar House) (385) 743-8007 blindrabbitkitchen.com Instagram: @blindrabbitkitchenHours: Monday-Thursday: 12pm-9pm Friday: 12pm-10pm Saturday: 10am-10pm Sunday: 10am-9pm Social Hour: Daily 12pm-5pm Live Music: Thursday & Saturday 8pm-10pm

Walk into Les BBQ on a Tuesday afternoon in Draper and you might catch the end of something beautiful—those softball-sized candy apple red oxtails, glistening under the restaurant lights, being boxed up for the last lucky customer of the day. Because here's the thing about Les BBQ: they sell out. Daily. And when you taste what pitmaster Les Rhodes Jr. has been smoking since 5 a.m., you'll understand why one customer drove five hours just to get there when the doors opened, calling it "some of the best BBQ I've had in a minute."This ain't your typical Utah BBQ joint. Les Rhodes Jr. learned his craft under the searing Texas sun at Black rodeos, riding alongside his grandfather Norman Davis, a true Black cowboy and legend in his own right. Between the dirt, the sweat, and the sound of hooves, there were those brisket sandwiches so tender they barely held together—the kind of smoke that hugged your clothes and never let go. Those summers didn't just raise Les Jr. They seasoned him. From Hurricane Harvey to Utah: The Oxtail King's JourneyLes Rhodes Jr. spent 15 years drilling oil and gas wells, once even drilling into a volcano in the Caribbean. He was a bodybuilder, a personal trainer—cooking was never on his agenda. It just happened. In 2017, Rhodes moved to Tooele with his wife and three boys, just before Hurricane Harvey ravaged their home state of Texas. "We watched the destruction go on and all we could do was say, 'Damn glad we're not there,'" he recalls. They decided to stay, finding a fresh start in Utah that would eventually change everything.What began as a simple gesture—grilling for his kids' football games—soon took on a life of its own. At first, they were just winging it: $12 sandwiches, no permits, no clue they even needed them. But they were coming home with cash. They made things official in 2019, got the licenses and certifications. But it was what happened in the winter of 2021 that birthed the legend.Business had slowed down that winter. Bills were piling up. One day, walking through a store picking up some meat, Les came across some whole oxtails. "I looked at them and said, 'Man, that'd be something that I could smoke on a pit, just to see what it looked like.'" He bought about three bags, took them home, and smoked them low and slow. When he pulled them off the pit, they were "beautiful"—that deep candy apple red color that would become his signature.They put oxtails on the website and everything took off. Every platform blew up. Orders started pouring in from all over the country. That's really when the "Oxtail King" was born. Today, Les Rhodes Jr. has nearly 1 million followers across Instagram and TikTok, ships 150 orders a week nationwide, and operates both a Draper storefront and four massive pits in South Salt Lake.The Smoked Oxtails Utah Can't Stop Talking AboutLet me tell you what happens when you order the Famous Oxtails at Les BBQ Draper. Each bowl has about three softball-sized oxtails, and they provide plenty of meat for two reasonably hungry diners. But here's where it gets interesting—these babies have been smoked for hours before they hit your plate. The candy red coloring comes from the smoking process. Rhodes smokes his oxtails "slow and low" and then braises them. "In order to get them tender, you have to braise them," he explains. A fork should go through them with no resistance.One customer who flew from Texas specifically to try Les BBQ said it simply: "Food is awesome (well seasoned and great presentation)." Another reviewer couldn't contain their enthusiasm: "EVERYTHING we've tried from this place was fireeeee!!!! We've been following Les on IG for a while, so we've been waiting to try it and it definitely was WORTH the WAIT! My favorite is definitely the smoked oxtails but everything is delicious!!!!"But what makes these oxtails special? Rhodes and his team don't fuss about dry rubs, marinades or sauces; they know how to dress and serve their proteins without moving those tricks to the forefront. Instead, what you get is a concentrated dose of pure beef flavor that offers plenty of time to meditate on the nuances you never knew were there. When chef Kevin Johnson, owner of Taste by Chef Kevin, tasted his first batch, the first bite blew him away. "Smoke, you taste the smoke," he says. "The flavor is amazing."Beyond the oxtails, Les BBQ serves up authentic Texas-style BBQ across the board. The brisket sandwich has all the telltale signs of a classic Texas barbecue: pink smoke ring around the edges, impossibly tender texture and a deep flavor with each bite. One customer praised multiple proteins: "I started with the pulled pork, it was well-seasoned, flavorful, and perfectly moist. Next up was the oxtail sausage, which was packed with flavor and expertly seasoned. The spare ribs followed, offering that classic 'fall-off-the-bone' tenderness and bold taste. Finally, I tried the smoked oxtail, which ended up being my favorite dish of the meal. It was incredibly tender, so much so that you could eat it with a spoon, and absolutely delicious."The loaded baked potatoes deserve their own paragraph. Picture this: a massive Idaho potato loaded with your choice of pulled pork, brisket, or that oxtail-infused beef sausage that's become a cult favorite. One group of friends got "the oxtails, baked potatoe with pulled pork, and nachos with brisket and all 3 proteins were unreal." They called the crew "incredibly nice" and promised they'd be back.Don't sleep on the sides, either. The dirty rice—made with seasoned ground beef, herbs, and spices cooked with beef broth and finished with Cajun-style seasonings—is savory with a little kick. The pinto beans are slow-cooked and packed with flavor, seasoned with garlic, onion, black pepper, paprika, and a hint of smoky Worcestershire. And if you're lucky enough to snag some before it sells out, the banana pudding from Pudding N Pillows is the perfect sweet finish. Texas BBQ Meets Utah Spirit in DraperEvery order at Les BBQ is made with care, not speed. The pit-masters fire up the smokers at 5 AM every morning, slow-cooking every cut to perfection. Rhodes operates a storefront in Draper and four massive pits in South Salt Lake, where he uses specialized smokers he calls "the oxtail carousel." "See their change in color," he points out. "We call it candy red."This is Texas tradition applied with precision on the Wasatch Front. Salt Lake City Weekly food critic noted that while Utah has some great regional barbecue places, "With Chef Les Rhodes, Jr. bringing all that Texas swagger, technique and penchant for spectacle—you see it every time you open a bowl of those signature smoked oxtails—our overall barbecue status level is becoming more legitimate."What sets Les BBQ apart in the competitive Draper dining scene is its authenticity. This isn't someone trying to recreate Texas BBQ—this is a true Texas pitmaster who learned at Black rodeos, weathered Hurricane Harvey, and brought his grandfather's legacy to Utah soil. Oxtails have deep roots, especially in Black history—they go all the way back to slavery. No one had seen them smoked before, and that uniqueness caught fire, especially in the South. It connected with people, not just because of how good it tasted, but because of the culture and story behind it.The viral success followed naturally. Between Instagram and TikTok, Les posts slow-motion close-ups of cut brisket, videos of those candy red oxtails coming off the pit, and the kind of content that makes you stop mid-scroll and think, "I need that." One of his latest videos has been viewed more than 10,000 times in less than a week. When he's not at the Draper location, he's on tour doing barbecue pop-up events around the country with Candi Red—traveling to Tampa, Houston, Atlanta, and beyond, selling $100 tickets that include a plate of that famous BBQ.Planning Your Visit to Les BBQ in DraperHere's what you need to know: Les BBQ is located at 12059 S State St, Suite 80, in Draper, right on State Street in the heart of South Salt Lake Valley. They're open Tuesday through Sunday, 11:00 AM to 8:00 PM, and closed Mondays. There's a drive-thru if you're in a hurry, but fair warning—the sandwiches are really stuffed full, so if you plan on frequenting the drive-thru, don't try and eat this one while behind the wheel.Pro tip from customers who've been there: get there early or call ahead. When asked if the oxtails are worth it, one regular customer said "YES. But pro tip..."—and the implication was clear. These things sell out. Rhodes ships out 150 orders a week across the country, with his oxtails often selling out within hours.What to order? If you're new, start with a bowl of the Famous Oxtails ($40)—it's enough for two people and you need to experience what made Les the Oxtail King. If oxtails are sold out (they do tend to run out fairly quickly each day), the brisket sandwich is an excellent alternative. The sandwiches come with sliced onion, pickle, and housemade barbecue sauce—that acid is the perfect foil to all that rich protein.For bigger groups or serious appetites, the Ranch Size Oxtail Bowl comes stacked with 2-3 signature oxtails over dirty rice, plus your choice of side and two drinks. It's big enough for two, bold enough for Texas, as they say. The Full Rack of Spare Ribs serves at least two as well, and comes with any two sides and two drinks.And if you can't make it to Draper? Les BBQ ships nationwide. Their meats are slow-smoked in Utah using traditional smoking techniques, then vacuum sealed to preserve freshness and flavor. It takes about 4-6 days to process and ship orders because everything is prepped, cooked, and packed fresh by hand. That little wait ensures your BBQ arrives tasting like it just came off the pit.Follow @lesbbqsandwiches on Instagram (609K followers and counting) for drool-worthy content, pop-up tour dates, and to see exactly what you're getting into. The Utah location also has its own account @lesbbqutah with updates on daily specials and what's still available. The Verdict on Draper's Viral BBQ DestinationOne customer summed it up perfectly: "Finally good bbq in the SL valley." Another who'd visited many disappointing BBQ spots in Utah called it "a refreshing surprise" and said they were "genuinely impressed." This is what happens when real Texas tradition—learned at Black rodeos under a legendary cowboy grandfather, refined through years of dedication, and catapulted to viral fame through nearly a million social media followers—sets up shop in Utah.Les Rhodes Jr. didn't just bring smoked oxtails to Utah. He brought a legacy. He brought his grandfather Norman Davis's spirit. He brought the taste of those Texas summer rodeos, the resilience of surviving Hurricane Harvey, and the bold flavor of Black cowboy heritage that's been overlooked for far too long. And he's putting Draper on the map as a legitimate destination for authentic, Texas-style BBQ that makes people drive for hours and wait in lines just for a taste.The candy apple red oxtails aren't just food—they're a story you can taste. Every bite carries smoke, history, and the kind of flavor that connects you to something bigger. That's what makes Les BBQ more than just another barbecue spot in Utah. It's a cultural experience, served hot on State Street in Draper.Get there early. Order the oxtails. Thank us later.

Step down the unmarked staircase at 65 N University Avenue in Provo Town Square, and you'll discover something that shouldn't exist—a thriving underground restaurant that feels like a prohibition-era speakeasy had a baby with a modern food incubator. "Perfect place for a college town. Where was this when I was in school? It's the perfect place for group studies, friend hangouts, or a simple highly out." Welcome to The Social, where the exposed brick walls tell century-old stories while local food entrepreneurs write new ones every single day.This isn't just another underground restaurant in Provo—it's a revolutionary concept that's quietly changing how we think about dining, community, and supporting local businesses. The dim lighting isn't just atmospheric; it's illuminating the future of Utah's food scene, one startup at a time. From Food Storage Tunnels to Culinary Dreams: The Social's Underground RevolutionBeneath the bustling streets of downtown Provo runs a maze of tunnels built between 1883 and 1904, originally designed to store meat and perishables before refrigeration existed. "Blocks of ice from Utah Lake were kept with the food in the tunnels to keep it cold for as long as possible." It's almost poetic that these same tunnels now nurture fresh culinary dreams.Co-owner Trey Valdez and his team didn't stumble into this underground restaurant concept by accident. Opening in November 2022, The Social emerged from a simple observation: "Provo was lacking one of those spots where everyone could come in, congregate and have a cool hang out spot, but also have really good original food that you wouldn't get anywhere else."But Valdez's vision went deeper than creating another hangout. He saw an opportunity to solve a problem that plagues food entrepreneurs everywhere—the crushing startup costs. "The initial costs can be super expensive. So our goal is to give young entrepreneurs a place where they can bring their food concepts or their restaurant ideas and really help them grow."This food hall model operates like a culinary incubator. Local food startups pay a small base rent, then "the profits go straight back to them." It's business mentorship disguised as an underground restaurant, and it's working brilliantly. "Students are really motivated to grow and kind of build their own business... we're passionate about helping people achieve their goals and their dreams."The Underground Food Experience: Multiple Kitchens, One Incredible MenuWalking into The Social feels like discovering a secret. "The dim lighting, exposed brick walls, and comfortable seating make you feel right at home from the moment you step inside." But the real magic happens when you realize you're not just at one restaurant—you're at ten.The collaborative menu features over ten local food businesses sharing kitchen space, creating what might be Utah's most diverse dining experience under one roof. "There are a number of great local food trucks sharing the same kitchen so there is a wide selection of great food!" Customer favorites consistently include the Peruvian chicken, which one reviewer called "amazing (Peruvian chicken) the chicken was flavorful and tender" and praised it as having "tender and brimming with flavor." The Betsy Bowl has earned raves for its "fresh made pasta sauce" that one customer declared "one of the best I've had in utah."Don't miss the Autumn Flatbread or the Beef Bulgogi, both consistent winners according to recent reviews. "My favorites were the The Autumn Flatbread and the Beef Bulgogi." For dessert, the almond cranberry tart appears to be legendary—"The cranberry almond tart was the absolute best!"And here's something you won't find at your typical underground restaurant: "I had a panini sandwich, sweet potato fries and a Kung fu taco. It was all on point." The variety is genuinely staggering, from Mediterranean dishes to Korean flavors to creative flatbreads, all crafted by passionate local entrepreneurs.Mocktails, Community, and the Art of Social ConnectionThe Social isn't just pioneering the underground restaurant scene in Provo—they're revolutionizing the social drinking experience. Chrystal Beebe, owner of The Vibe Mocktails and The Social's bartender, brings something unique to Utah Valley's nightlife. "I want to create a place in Provo where people can go alone and feel like they can talk to the bartender before they meet other people and meet friends, meet someone, and we don't have that yet."Her mocktail program surprises even skeptics. "The Texan whisky drink shocked me that It was alcohol free." These aren't your average virgin cocktails—they're "mocktails that surprise with their depth and creativity."The community aspect extends far beyond the bar. "The Social features a pool table, board games, study nooks, a mocktail bar, a flatscreen TV equipped with gaming and streaming features." BYU student Payton Prince captures the appeal perfectly: "I can just come in here and spend like six hours and then leave and the sun's down and I just have been here for so long. I love this place."The space accommodates everything from "impressively extensive party game collection" to "pool table, lounge couches, big family style dinner tables, modern picnic tables, some intimate seating areas." It's designed for real social interaction in an age of digital isolation. The BYU Connection: Study Space Meets Underground CoolThis underground restaurant perfectly serves Provo's unique college town culture. "My friends and I love coming here! The hangout vibes are some of the best in Provo. The food is always delicious and the variety of options makes it a great place for everyone."The Social operates as both restaurant and study space, filling a genuine gap in BYU-area hangouts. "If you're coming here, you're coming for the vibes. I loved the idea of the place and as an under-drinking age adult, it was a very nice place." Students can study during lunch hours (Monday-Saturday 12pm-3pm) then transition to socializing during dinner service (Monday-Saturday 5pm-12am, extended hours Thursday-Saturday).Event coordinator Lilly Moore ensures there's always something happening. "We have mocktails and we have good DJs. We're mixing up the themes every time." Live music, stand-up comedy, karaoke, and movie nights transform this underground restaurant into Provo's most versatile entertainment venue.Planning Your Underground Adventure at The SocialAddress: 65 N University Ave, Downstairs Suite 2, Provo, UT 84601 (Historic Provo Town Square)Hours: Lunch: Monday-Saturday 12pm-3pm Dinner: Monday-Saturday 5pm-10pm (Thursday-Saturday until midnight) Best Times to Visit: Based on customer feedback, Friday nights offer live music, while weekday afternoons provide the perfect study atmosphere. "If you like live music, Friday night is a good time for that."What to Order: Start with the Peruvian chicken or Beef Bulgogi, try a creative mocktail, and save room for the cranberry almond tart. "Everything tasted really high quality and fresh."Parking: Located in Provo Town Square with accessible parking, though the underground entrance adds to the speakeasy atmosphere.Instagram: @thesocialprovo for the latest events and food featuresThe Social proves that the best underground restaurant experiences happen when community, creativity, and exceptional food converge in unexpected places. "The owners are so welcoming and personable!" In a world of franchise restaurants and predictable dining, The Social offers something genuinely different—a place where local food dreams take flight beneath the historic streets of Provo, creating Utah's most innovative dining destination one entrepreneur at a time.Whether you're a BYU student looking for the perfect study spot, a food lover seeking authentic flavors, or someone who simply appreciates spaces with soul, The Social represents everything an underground restaurant should be: unexpected, welcoming, and absolutely unforgettable.

The aroma of vanilla and cream cheese hits you the moment you step into any of Momo's Gourmet Cheesecake's four Utah locations. But it's not just the scent that draws you in—it's the palpable warmth of a family business built on one mother's simple desire to create something beautiful while raising her children. "Best cheesecake ever!" declares one TripAdvisor reviewer, and after one bite of their signature creamy texture that melts perfectly on your tongue, you'll understand why this small Utah bakery has earned recognition as the best gourmet cheesecake in Utah.When Maurine Herman made her very first cheesecake in 2015 for a party, she had no idea she was launching what would become Utah's most celebrated cheesecake empire. "My favorite is the original with the house made caramel that is amazing! The raspberry cheesecake and Oreo is also goo, but they have so many delicious flavors to choose from," raves a customer who discovered what thousands of Utah dessert lovers now know: Momo's has redefined what gourmet cheesecake can be. From Home Kitchen to Utah's Favorite: The Momo's Family StoryMaurine's journey began in 2015 when she "made my first cheesecake for a party. It turned out so good, that I was excited to make some for my family, since we were all cheesecake lovers." What started as a stay-at-home mom's passion project quickly grew beyond her wildest dreams. The nickname "Momo" came from childhood—her grandfather called her "Mo," then her father Octavio expanded it to "Momo." After living in Japan, the family discovered that "momo" means peach in Japanese, which felt perfect since baby Maurine was born fuzzy on her shoulders and back, just like a peach.But here's where the story gets really good. After making cheesecakes out of her home for 4 years, Maurine's dad, Octavio, came and proposed a food truck. It sounded like the perfect idea and that is when they became the father-daughter dynamic duo. Papa Momo built out the whole food truck and became Momo's business partner.The family business exploded from there. They opened their first brick-and-mortar shop in Provo in August 2020, followed by South Jordan in August 2021, and now operate four locations across Utah. Now Momo (Maurine), Mr. Momo (Brandon), Papa Momo (Octavio), Mama Momo (Lorraine) all work together to run Momo's, its truly a family business. It's this authentic family connection that customers taste in every single bite.The Gourmet Cheesecake Experience: 70+ Flavors of Utah PerfectionWalking into Momo's feels like stepping into a dessert wonderland. All of our cheesecakes are hand-made from scratch using only high quality and fresh ingredients. This along with our unique baking process has led us to discover the perfect dessert. This is cheesecake, redefined. And boy, have they redefined it.We offer more than 70 flavors of cheesecake. We rotate our cheesecake flavors on a weekly basis. So come often and try them all. The variety is staggering—from classic New York style to adventurous combinations that'll make your taste buds dance. You've got your reliable favorites like Oreo, raspberry, salted caramel, strawberry, and their signature original, but then there are the weekly specials that keep regulars coming back. We make our own fresh berry sauces, caramel and chocolate ganache. Other toppings are also made from scratch such as Lemon Curd, Passion Fruit, German Chocolate, Pecan Pie, etc. Everything—and I mean everything—is made from scratch in their kitchens. "They custom made a passion fruit cheesecake for me, and it was soft and airy while remaining rich and filling," shares one delighted customer who experienced their custom order service.What sets Momo's apart isn't just the flavors though. Our cheesecakes are always on point, never too sweet, just perfectly balanced. Our portion options are perfect for anyone. They've mastered the art of balance—rich enough to satisfy your dessert craving, but not so sweet that you feel overwhelmed after a few bites.The serving sizes are genius too. "Treat yourself or get your friend a little 4 pack if they like cheesecake as they're pretty enough to be little gifts," notes a regular customer. Their "Personals," "Cuties," and "Minis" come in individual cup servings rather than traditional slices, making them perfect for trying multiple flavors or sharing (though you probably won't want to share).Utah's Award-Winning Cheesecake Community ImpactThis isn't just about great dessert—it's about community. We were voted Best Bakery and Best Dessert in 2022 by Utah Valley Magazine. That recognition didn't happen by accident. We provide around 20-25 jobs for those in our community and I work really hard to make it a good place to work where my employees are happy.Recent employee reviews on Indeed confirm this commitment. "Working at Momo's has been an absolute blast! I started over the summer as a baker in South Jordan and was working full-time, now I work in Orem as a part-time baker. The owners are so kind and are your cheerleaders throughout the entire onboarding process," shares one team member who's experienced their family-first culture firsthand."I think as people have tried our cheesecake, the fact that we don't do huge slices, the fact that they're in little cups, we change the weekly flavors ... it's something that you can come back and have more often than just a special occasion," Maurine explains. This philosophy has transformed how Utah thinks about gourmet desserts—making premium cheesecake accessible for regular enjoyment, not just special occasions.We believe that memories are created around food, so it means the world that family and friends gather around our cheesecakes for their special occasions and find joy in our delicious dessert. From weddings to birthday parties to "just because" moments, Momo's has become part of Utah families' most treasured memories. Planning Your Visit to Momo's Gourmet CheesecakeReady to experience Utah's best gourmet cheesecake? You've got four convenient locations to choose from:Salt Lake City - 29 East 400 S (Mon-Sat, 3-9:30pm) South Jordan - 671 W 10600 S (Daily, 12-9:30pm) Provo - 45 N University Ave (Mon-Sat, 5-9pm) Orem - 845 N 100 W (Mon-Sat, 12-8:30pm)"Great cheesecake! First time in. They have great sizes of small, regular, and large in all the cheesecakes. they had like 10 different flavors when I was there, half 'normal' and half Halloween themed. Prices were good, cheesecake was excellent," notes a first-time visitor who tried their seasonal offerings.Pro tip: The flavors rotate every Wednesday, so follow their Instagram @momogourmetcheesecakes to see what's new. We always have the Classics: Oreo, Raspberry, Salted Caramel, Strawberry, and Plain/Original. We also have four new weekly flavors available rotating every Wednesday.Don't sleep on their 4-pack minis—they're perfect for sampling multiple flavors or bringing as gifts. And if you're planning something special, their custom cheesecake service is legendary among Utah event planners. They handle everything from intimate birthday celebrations to massive wedding receptions.The Bottom Line: Why Momo's Defines Utah's Gourmet Dessert SceneIn a state known for its sweet tooth, Momo's Gourmet Cheesecake has earned its place as the definitive destination for premium desserts. "Success for me at Momo's has been a number of things combined. Our business has been making a profit since the very beginning, we have no debt, and we are able to pay ourselves. We continue to grow in sales each year," Maurine reflects, but the real success is simpler: they've created something that brings joy to thousands of Utah families every week.This is what gourmet cheesecake should be—crafted with love, made from scratch, perfectly balanced, and served with the warmth of a family that genuinely cares about your experience. When you taste that first spoonful of their signature original with house-made caramel, you'll understand why Utah has fallen head-over-heels for this remarkable family bakery.Visit Momo's Gourmet Cheesecake today and discover why they've redefined what the best cheesecake in Utah can be. Trust me, your taste buds will thank you.

When you pull into the parking lot at Cliff Dining Pub on Draper Gate Drive, the first thing that hits you isn't the impressive building or the buzz of weekend energy—it's the view. Perched high in the Draper foothills, this contemporary American restaurant commands one of the most spectacular vistas in Utah's Salt Lake County, stretching across the entire valley below. But what really makes this place special isn't just where it sits; it's the story of four friends who turned their dream of bringing sophisticated comfort food to their neighborhood into reality."The food and service were exceptional! I had the blackened salmon! Our server Katrina was very attentive. I would definitely recommend Cliff Dining Pub," shares one recent OpenTable reviewer, capturing exactly what locals have discovered since 2016. Four Friends, One Vision: The Story Behind Cliff Dining PubThe story of Cliff Dining Pub begins with friendship—specifically, the friendship between Jason Lewis and Wendy Moler-Lewis, along with partners Matt and Nikki MacKay, who are friends from Draper that have created a dining experience for Draper and her neighbors. This isn't some corporate restaurant expansion; it's what happens when locals who genuinely care about their community decide to create something special right in their own backyard.Jason Lewis spends his days as Dr. Jason Lewis, passionately reconstructing smiles in his dental practice. Wendy, a former attorney, now helps run their practice. The MacKays bring their own entrepreneurial energy—they own Pro Image Sports stores at Traverse Mountain shopping centers and beyond, while Nikki dedicates herself to keeping children safe through her work with the Utah Foster Care Foundation. Both the Lewis' and MacKay's are raising their families in Draper and you will find them involved in many local activities.What these four friends recognized was something missing in their own neighborhood—a place where Draper residents could enjoy expertly crafted comfort food without having to drive downtown. This quartet of Draper-based entrepreneurs conceptualized both restaurants as a place for Draper residents to kick back with a variety of comfort-food favorites, expertly-made cocktails and a killer view of the Salt Lake Valley.The vision they landed on? Reimagining the American cookbook for a new generation.The Contemporary American Experience at Cliff Dining PubWalking into Cliff Dining Pub, you immediately understand what "contemporary American cuisine" means in practice. The Cliff Dining Pub specializes in interpreting the American cookbook for a new generation—sushi from Los Angeles, pastas from our urban cores, sandwiches as diverse as our homes, and steak from the Heartland. This isn't fusion for fusion's sake—it's thoughtful cooking that reflects how Americans actually eat today.The 3,000-square-foot patio is where the magic really happens. As the sun sets over the Salt Lake Valley, casting golden light across the Wasatch Mountains, you understand why the view from the patio is beautiful at sunset, and diners can enjoy great wines and delicious food, such as the miso halibut and the volcano sushi roll. The indoor space has its own appeal too—rustic chic décor that feels upscale without being stuffy, perfect for everything from family dinners to date nights.But let's talk about what really draws people back: the food. The kitchen team has mastered that delicate balance between comfort and sophistication that defines great contemporary American cooking.Signature Dishes That Define Draper's Dining SceneThe Blackened Salmon That Everyone Talks AboutOf all the dishes that have earned Cliff Dining Pub its reputation, the blackened salmon stands out as something special. Seared cajun-spiced Atlantic salmon over garlic mashed potatoes and prosciutto-wrapped asparagus finished in a fresh lemon butter sauce—it's technique-driven cooking that doesn't show off, just delivers incredible flavors.,"Blackened Salmon: Firm with a slight bit of moistness. My niece enjoyed it very much. It was very tasty & great flavoring" notes one satisfied customer, while another adds, "Tender, tasty and a very nice flavor to it. Loved their horseradish sauce. The mashed potatoes were tasty. Real potatoes." That last detail—"real potatoes"—tells you everything about Cliff's commitment to doing things right. The Cliff Burger: American Comfort PerfectedIf the blackened salmon represents the restaurant's sophisticated side, the Cliff Burger is pure American comfort elevated. The buttered brioche bun houses a monstrous, cooked-to-order beef patty, more of that thick bacon, a vulgar amount of melty American cheese and a lovely fried egg with just a bit of runny yolk. City Weekly's food critic called it "a textbook example of what a good pub burger should be," and when you try it, you'll understand why.Cajun Chicken Pasta: Comfort with a KickThe kitchen's signature Cajun chicken pasta showcases exactly what contemporary American cooking can be. Blackened chicken served over cavatappi pasta tossed with the Cliff's signature creamy Cajun sauce, mixed bell peppers, zucchini, onion, mushroom and corn, topped with crispy tortilla strips—it's familiar flavors combined in ways that feel both comforting and exciting.Bacon-Wrapped Jalapeño Poppers: Starting StrongDon't sleep on the appetizers here. The bacon-wrapped stuffed jalapeños have earned a devoted following. "These peppers are plump, juicy and flavor-forward; yes, there's the obligatory kick, but these beauties really let you taste the jalapeño flavor. Oh, and did I mention they're stuffed with velvety cream cheese and wrapped in thick, smoky bacon?" It's the kind of dish that makes you reconsider what bar food can be.Live Music and Mixology: More Than Just DinnerWhat sets Cliff Dining Pub apart in Draper's restaurant scene is the complete experience they've created. Weekly entertainment schedules can be found on our website cliffdiningpub.com or on our Facebook Page @cliffdiningpub. We have a resident DJ every Saturday night from 9:30-12:30 and live music on Wednesday nights and Friday nights.The bar program deserves its own recognition. Our bar features hand-crafted classics and the best of the new mixology. Whether you're sipping a craft cocktail while watching the sunset from the patio or enjoying local beers like Kiitos Double IPA with your burger, the beverage program feels thoughtfully curated rather than thrown together.The Draper Dining Community ConnectionWhat really resonates about Cliff Dining Pub is how deeply connected it feels to its community. This quartet of Draper-based entrepreneurs conceptualized both restaurants as a place for Draper residents to kick back with a variety of comfort-food favorites, expertly-made cocktails and a killer view of the Salt Lake Valley. When locals describe the restaurant, you hear genuine affection—this isn't just a place to eat, it's become part of the fabric of Draper's social life."Amazing service we showed up with several more people than we had reserved and they were able to accommodate without too much hassle. The table service was great and the food was bonkers, the prime rib is delicious, perfectly cooked with a great jus and homemade horseradish sauce," shared a February 2025 reviewer, highlighting both the food quality and the kind of flexible, accommodating service that builds community loyalty.The restaurant has earned recognition beyond just neighborhood appreciation. After hearing about how Cliff Dining Pub snagged a Reader's Choice Award for Best Non-downtown Restaurant this year, it rose to the top of my list of places to check out, noted Salt Lake City Weekly's food critic, cementing its reputation across the broader Salt Lake dining scene. Planning Your Visit to Cliff Dining PubCliff Dining Pub sits at 12234 S Draper Gate Drive in Draper, perfectly positioned to take advantage of those spectacular mountain and valley views that have become the restaurant's signature feature. The restaurant operates under both restaurant and bar licenses, making it family-friendly while still offering the full bar experience for adults.When to Go: Reservations are recommended due to its high demand. The patio is absolutely magical during sunset hours—plan accordingly if you want that golden-hour Instagram shot with your dinner. For a quieter experience, if you're looking for a more peaceful ambiance, you can let the host know your preference upon arrival.What to Order: Start with those bacon-wrapped jalapeño poppers and the spinach artichoke dip (which guests consistently rave about). For mains, you can't go wrong with the blackened salmon, Cliff Burger, or the Cajun chicken pasta. The Stroganoff is a popular choice, and the sushi nachos are also a favorite among diners.The Insider Knowledge: If you visit, I highly recommend asking for Sophie as your server. She truly goes above and beyond to ensure you have everything you need. The restaurant can get lively in the evenings, especially with live music, but that energy is part of what makes it special.Why Cliff Dining Pub Matters to Utah's Food SceneIn an era when restaurant concepts often feel calculated and corporate, Cliff Dining Pub represents something authentically local—friends who saw what their community needed and delivered it with genuine care and considerable skill. Cliff Dining Pub offers "exceptional" food and service in a vibrant, lively setting with spectacular views.The contemporary American approach here isn't about chasing trends; it's about reflecting how Utah families actually want to eat—comfort food made with real skill, familiar flavors elevated thoughtfully, and an atmosphere that welcomes everyone from families celebrating birthdays to couples on date night to friends gathering for weekend brunch.Bottom Line: Cliff Dining Pub has become Draper's dining destination because it delivers on every level—spectacular views, expertly executed contemporary American cuisine, genuine hospitality, and that increasingly rare feeling of being somewhere that truly cares about its community. Whether you're craving that perfectly executed blackened salmon or just want to watch the sunset over the Salt Lake Valley with a craft cocktail in hand, this is where Draper goes to celebrate.Ready to experience contemporary American dining at its finest? Visit Cliff Dining Pub at 12234 S Draper Gate Drive in Draper, Utah. Reservations recommended at (801) 617-8600 or through OpenTable. Follow @cliffdiningpub for the latest live music schedules and seasonal menu updates.

The smell hits you first—brown butter melting in cast iron, fresh herbs crackling in hot oil, the rich aroma of house-made gnocchi floating from an open kitchen where flames dance behind polished steel. At Cultivate Craft Kitchen in Draper, that sensory welcome isn't accidental. It's the carefully orchestrated opening act of what one diner called "a bit of an experience eating at Cultivate Craft Kitchen. The smell of food, the wood, and the beautiful plates going out of the kitchen."This isn't just another farm to table Draper restaurant. Tucked into the Draper Gate shopping center at 12234 S Draper Gate Drive, Cultivate represents something deeper—a contemporary American restaurant that pays genuine tribute to the rich farming history that built this community from South Willow Creek's first cattle ranchers to today's refined casual dining destination. The Unlikely Restaurateurs Who Created Draper's Culinary GemA chance encounter in 2018 lead to Draper residents Wendy and Jason Lewis and Matt and Nikki MacKay to opening The Cliff Dining Pub. The quartet brought backgrounds in retail, social work, dentistry and law—not exactly your typical restaurant pedigree. But their vision was crystal clear: create a place where Draper families could gather, celebrate, and make memories over exceptional food.Their hope was to provide a place in Draper that would give families and individuals a place to go to make memories and celebrate life events. After three successful years running The Cliff next door, they expanded that vision into Cultivate Craft Kitchen—a refined casual dining experience that would honor Draper's agricultural roots through modern shared plates and seasonal ingredients.What drives four professionals to abandon their established careers for the notoriously demanding restaurant industry? For the Lewis and MacKay families, it was about filling a void they felt as longtime Draper residents. "Draper needed a place like this," one customer noted—and they were right.Chef Lindy Whitley: From Basketball Courts to Culinary ExcellenceThe heart of Cultivate's kitchen beats with the passion of Executive Chef Lindy Whitley, whose journey from Murray High School to Idaho State University reveals the determination that now defines every plate. From a young age, Lindy Whitley knew her passion lay in the kitchen. At just 14, she was already captivated by the artistry and creativity of cooking, setting her sights on a culinary career.Here's where her story gets interesting: After graduating from Murray High School, Lindy pursued her dream with the same determination that earned her a full athletic scholarship to Idaho State University. A basketball scholarship. The woman now crafting Draper's most praised contemporary American dishes once dominated the court before she conquered the kitchen.There, she earned a Bachelor of Applied Technology in Culinary Arts. Since graduating in 2005, Lindy returned to Utah, where she honed her skills working alongside some of the state's most notable chefs. That foundation shows in every technique, from the perfect sear on their duck risotto to the delicate balance of their house-made gnocchi. Her approach to cooking is rooted in a love for fresh, simple ingredients, which she transforms into beautiful and delicious dishes that leave a lasting impression.The Contemporary American Menu That Honors Draper's Farming LegacyWalk into Cultivate and you'll immediately understand how they bridge Draper's agricultural past with contemporary American cuisine. The menu at Cultivate provides modern dishes that capture the flavor of the season, while paying tribute to the rich farming history of Draper City. This isn't marketing speak—it's a philosophy you can taste.The restaurant's commitment to seasonal cooking connects directly to Draper's deep agricultural roots. In the fall of 1849, Ebenezer Brown brought cattle to graze along the mountain stream of South Willow Creek, establishing the farming tradition that would define Draper for over a century. In the 1940s, Draper was known as the "Egg Basket of Utah." Eggs produced in Draper were marketed from coast to coast, and the co-op furnished eggs for the military troops in the South Pacific during WWII.Chef Whitley honors this heritage through dishes that celebrate local ingredients and seasonal flavors. Take their famous butter cake—"And whatever you do! Get the butter cake!!!" one reviewer enthusiastically wrote. This isn't just dessert; it's a testament to the simple perfection that comes from quality ingredients and skilled technique.Their shared plates concept reflects the communal spirit of Draper's farming families. Within the walls, the Lewis and MacKay families hope to create a dining experience with shared plates that will cultivate a love of food, friendship and new flavors. The Thai lettuce wraps earn consistent praise—"Highly recommend that Thai lettuce wraps"—while their house-made gnocchi showcases the kind of from-scratch approach that would make Draper's pioneer families proud. Customer-Tested Dishes Worth the Drive to DraperThe proof of any farm to table restaurant lies in what customers actually order again and again. At Cultivate, certain dishes have achieved near-legendary status among Draper diners. "The fried cauliflower is to die for, and the watermelon salad sounded weird to me but was so refreshing and tasty. Tacos and chicken were fantastic, and the butter cake was so good!"The duck risotto represents Chef Whitley's contemporary American approach at its finest. "I ordered the duck and risotto, and that was probably my favorite dish. Be sure to mix the blueberry sauce well, though. It helps with the savoriness, but it's pretty tart." This isn't your standard risotto—it's a carefully composed dish where tart blueberry sauce plays against rich duck and creamy rice, creating the kind of complex flavor profile that defines modern American cuisine.The house-made gnocchi has earned a devoted following. The bacon and chicken gnocchi is described as life-changing—strong words for a shared plate, but ones that reflect the quality driving Cultivate's reputation. "The trio of carrots and the cauliflower are our repeat starter order…always…and always so good…I order one of the salads with a petit filet, always prepared to perfection and we finish the dinner with the cake."What sets these dishes apart is their attention to detail and seasonal preparation. "I was highly impressed with this place! Everything was next level with flavor and presentation!!!" This level of execution comes from combining fresh, local ingredients with techniques learned through years of working alongside Utah's best chefs.The Refined Casual Experience That Connects to Draper's CommunityContemporary American restaurants often struggle to balance sophistication with approachability, but Cultivate has found that sweet spot. Cultivate Craft Kitchen takes cues from both rustic rural design and industrial urban influences to create the perfect contrast. The use of bare bricks, mixed metals and natural wood speak to the industrial side, while the subtle layers of lush fabrics and bold artwork create rustic warmth and give a nod to Draper's organic feel of country.The service matches this thoughtful design. "The service was fantastic, as good as I've experienced anywhere in Utah. The right amount of attention, helpful when making suggestions for ordering. The restaurant manager stopped by to check on us and make some additional suggestions." This isn't the rushed service of a chain restaurant or the intimidating formality of fine dining—it's genuine Utah hospitality that makes you want to linger over that last bite of butter cake.Special occasions receive particular attention. "Absolutely loved our first visit to Cultivate Craft Kitchen!!! It was our anniversary and I think every single employee wished us a happy anniversary as they passed our table. It was even printed on our menus!" These personal touches reflect the restaurant's community-focused approach—something that connects directly to Draper's small-town roots. Draper's Farm-to-Table Evolution: From Cattle Ranches to Contemporary CuisineUnderstanding Cultivate's place in Draper's food scene requires appreciating how dramatically this community has evolved. Draper remained a small farming community until the late 1990s when its population began growing exponentially from 7,257 in 1990 to an estimated 47,710 in 2018. This transformation from agricultural community to thriving suburb created demand for dining experiences that honor the past while embracing the present.The Day Dairy Farm was originally part of a large homestead that was divided among the descendants of pioneer settler Henry Eastman Day. In the spring of 1850, Henry Eastman Day crossed the plains, arriving in Salt Lake City on July 2, 1850, and in Draper later that fall. Today, the residential and commercial development that now sits where the Day Dairy Farm was is known as the Village Shoppes at Day Dairy.Cultivate represents this evolution perfectly—a contemporary American restaurant that respects agricultural heritage while serving the sophisticated palates of modern Draper residents. "May be drapers finest option... Interesting unique menu with excellent quality and decent quantities. Very good attentive servers and very alive atmosphere."Planning Your Visit to Cultivate Craft KitchenReady to experience farm to table Draper dining at its finest? Cultivate Craft Kitchen is located at 12234 S Draper Gate Drive, Suite 105, in the heart of Draper's shopping district. Mon - 11:00 am - 9:00 pm, Tue - 11:00 am - 9:00 pm, Wed - 11:00 am - 9:00 pm, Thu - 11:00 am - 9:00 pm, Fri - 11:00 am - 10:00 pm, Sat - 5:00 pm - 10:00 pm, Sun - ClosedWe are a dine-in only restaurant and do not offer takeout or curbside orders. This commitment to the dining experience reflects their philosophy—some things are worth slowing down for.For special occasions, their private dining room accommodates up to 23 guests, making it perfect for anniversary dinners, business celebrations, or family gatherings. The attention to detail that earned praise like "personalized touches, like special occasion menus" makes these events truly memorable.Parking is available in the shared lot, and the location is easily accessible from both Salt Lake and Utah counties—making it a destination worth the drive for contemporary American cuisine that truly honors Utah's agricultural heritage.At Cultivate Craft Kitchen, every plate tells the story of Draper's evolution from cattle-grazing pioneer settlement to sophisticated suburban community. Chef Lindy Whitley and the Lewis-MacKay ownership team have created more than just another farm to table restaurant—they've crafted a contemporary American dining experience that cultivates genuine connections between food, community, and the rich farming history that built this remarkable corner of Utah. "By far the best food in Draper. Discovered it in November and have returned four time since."

The aroma hits you first—that unmistakable marriage of hickory smoke and sizzling spices that shouldn't work together but absolutely does. At The Smoked Taco, Utah's most rebellious fusion restaurant, the founders took more than 35 years of combined experience in professional BBQ and set out to create something bold, unexpected, and undeniably delicious. What started as an experiment in a local smokehouse has become Utah's premier destination for BBQ tacos, proving that sometimes the best culinary innovations come from breaking every rule in the book."If you're looking for authentic Mexican tacos this isn't it. If you're looking for giant tacos filled with delicious BBQd meats then this is the spot," one St. George customer perfectly captured the essence of what makes these BBQ tacos in Utah so special. This isn't about tradition—it's about creating something entirely new. The Smokehouse Rebels: How Two BBQ Veterans Reinvented TacosThe founders cut their teeth (and smoked a whole lotta meat) working the pits at a local smokehouse—learning the craft, the patience, and the art of low & slow. Jeff McFadden and Gary Hanson weren't content with just serving traditional barbecue. They launched The Smoked Taco as a food truck in 2021, and the first brick-and-mortar restaurant opened later that year in American Fork.Armed with a Southern Pride Smoker and decades of smoking expertise, they started with a simple question: what if slow-smoked BBQ met the boldness of Mexican street food? These weren't accidents—they were experiments that proved two worlds of flavor could collide and create something brand-new.The breakthrough moment came during their very first taco service out of the truck. "Our very first taco service out of the truck—and we sold out. That's when we knew this wasn't just another taco joint in the making," their story reveals. That validation launched what would become Utah's fastest-growing BBQ fusion concept.Today, six locations across Utah—American Fork, Pleasant Grove, Saratoga Springs, St. George, Riverdale, and Bountiful—prove that Utahns have an appetite for premium smoked meat tacos that refuse to fit into traditional categories. They took home the Best of State Award, making it official: Utah can't get enough of The Smoked Taco.The BBQ Taco Experience: Where Smoke Meets SpiceWalking into any Smoked Taco location, you're immediately hit by the theater of it all. This isn't fast food—it's a carefully orchestrated smoke show where slow-smoked brisket, pulled pork, and smoked chicken crash head-on with street-taco swagger. Each and every bite is a flavor brawl, and you're in the front row.The crown jewel is The Gringo—a brisket taco that's become the measuring stick for all other fusion tacos in Utah. Loaded with brisket, gringo sauce, candied jalapeños, fried onion, cotija, and cilantro, it's what happens when Texas meets Mexico in the most delicious way possible. "Starting from left to right, I got the Smoking Pastor, the Fleeing Californian, and the Gringo! Which next time, ill probably get all Gringos because they are so good!" one enthusiastic customer shared.But The Gringo isn't alone in earning devotion. The Fleeing Californian has captured hearts with its tri tip steak, cali sauce, roasted corn, pico de gallo, guac, cotija cheese, and cilantro. "These tacos are SO good! Totally worth the price. They are very filling with wonderful flavor profiles. The staff are always so kind and helpful. I recommend the OG and the Fleeing Californian but everything I've tried has been delicious," another regular raved. The Bang Bang taco deserves special mention—a shrimp creation that perfectly embodies the restaurant's "anything goes" philosophy. "The bang bang taco and the loaded nachos are 10 out of 10. I literally recommend the smoke taco to everyone and I've been to multiple locations and the food and quality is just as good all across the board," one customer testified after visiting multiple locations.And then there are the churro fries—sweet masa dough fried to perfection, tossed in cinnamon sugar, and served with whipped cream and caramel sauce. "Oh the elote bowl is awesome and the churro fries are insane. We love it!" They've become as much of a signature as the tacos themselves, proving that breaking rules works at every level of the menu.Utah's BBQ Fusion Revolution: Changing the Game StatewideThe Smoked Taco hasn't just opened restaurants—they've created a movement. In a state where Mexican restaurants traditionally dominate the taco scene, these smokehouse rebels have carved out entirely new territory. They're serving premium BBQ tacos Utah has never seen before, and the response has been overwhelming."We love smoked taco, discovered it like a year ago and have been going ever since. The food quality and quantity for the price is amazing, it's always yummy and always fast. The staff are also super nice which is nice touch, no one seems bummed out to be working there," one Pleasant Grove regular explained, capturing the community connection that's made these locations neighborhood institutions.From Utah County's tech corridors to St. George's red rock country, each location has adapted to its community while maintaining the same uncompromising approach to smoked meat preparation. The 12-hour smoking process, premium meat selection, and house-made sauces remain consistent whether you're grabbing lunch in American Fork or dinner in Riverdale.The success has attracted attention from food lovers across the Mountain West. "OK folks ... do not sleep on this place. Holy smokes the food is amazing! I took 10 people here tonight and we tried a ton of food. Everyone liked it. Loved it," one customer shared after introducing a large group to the concept. Planning Your Visit to The Smoked TacoReady to experience Utah's best BBQ tacos for yourself? Here's your insider guide to making the most of your visit.Locations across Utah: American Fork: 933 W 500th N, Ste 102 (the original) Pleasant Grove: 863 S N County Blvd Saratoga Springs: 1048 N Redwood Rd St. George: 471 E St George Blvd Riverdale: Multiple locations Bountiful: 245 W 500 S Hours: Monday-Thursday 11am-9pm, Friday-Saturday 11am-10pm, Sunday 11am-9pmWhat to order: Start with The Gringo and The Fleeing Californian—they're the gateway drugs to BBQ taco addiction. "Recommend the gringo, then the Californian, then the OG tacos. All the meat is delicious," as one experienced customer advised. Don't skip the churro fries, and if you're feeling adventurous, the Bang Bang taco showcases their creativity at its peak.Pro tips: "The smoked meat nachos are MASSIVE and so good. And the loaded masa fries so dang good and massive... They are very big and can easily feed 2-3 people" according to recent visitors. Come hungry, bring friends, and prepare for a messy, bold, unapologetic dining experience.Follow them: @thesmokedtaco on Instagram for the latest limited-time offerings and location updates.The Smoked Taco represents everything bold about Utah's evolving food scene—the willingness to experiment, the respect for craft, and the understanding that the best flavors often come from the most unexpected combinations. In a state increasingly known for its culinary innovation, these BBQ tacos stand as proof that sometimes the most authentic thing you can do is be completely unauthentic."We love smoked taco, discovered it like a year ago and have been going ever since. The food quality and quantity for the price is amazing, it's always yummy and always fast," captures exactly why this concept has exploded across Utah. When BBQ meets Mexican street food in the hands of people who understand both traditions deeply enough to break them beautifully, magic happens. And in Utah, that magic is available at six locations and counting.Ready to join the revolution? Find your nearest Smoked Taco location and discover why Utah can't stop talking about these rebellious BBQ tacos that prove sometimes the best way to honor tradition is to completely reinvent it.

The scent of fresh ginger and ponzu sauce drifts through the bustling dining room as servers weave between tables carrying plates that look more like art installations than dinner. At Mint Tapas and Sushi, "The Wagyu beef melted in your mouth. The scallops had just a kick of Jalapeno taste. It was mildly spicy but a great mixture of flavors," writes one delighted customer who discovered what locals have known for years—this isn't just the best sushi in Sandy Utah, it's where culinary boundaries disappear entirely. With five thriving locations across the Wasatch Front, Chef Batsaikhan "Soy" Ariunbold has quietly built one of Utah's most innovative restaurant empires, one galaxy-themed roll and sustainable scallop at a time. From Las Vegas Dreams to Utah's Sushi Revolution"Chef Soy, the creator and executive chef behind our menu, has always been fueled by a deep passion for food and a relentless desire to perfect his craft. His journey began in the bustling kitchens of Las Vegas, where he trained behind the scenes at some of the city's most renowned restaurants." But Utah called to Soy in a way that the glittering Strip never could. His first venture, Rice Basil in Holladay, became the foundation for what would evolve into Mint Tapas and Sushi—a concept that dared to merge Japanese precision with Spanish small plates tradition.The name "Soy" fits him perfectly, not just as a shortened version of Batsaikhan, but because like the versatile ingredient that enhances every dish it touches, Chef Soy has a gift for amplifying flavors most Utah diners never knew they were missing. "From the beginning, Chef Soy wanted to expand the palettes of Utahns, which—no offense—he calls 'bland.' 'I wanted to bring in a new thing, so that's when I started doing tapas,'" he explains with the kind of directness that makes you trust him immediately.When Rice Basil was demolished, most chefs would have found another space and replicated their success. Soy saw opportunity where others saw setback. He opened Soy's Sushi Bar & Grill in Murray, then Blue Marlin in Sandy, before ultimately rebranding as Mint Tapas and Sushi—a name that reflects both freshness and the fusion philosophy that makes these restaurants so distinctive.The Mint Tapas and Sushi Utah Experience: Where Art Meets AppetiteWalking into any Mint location feels like discovering a secret that's been hiding in plain sight. The contemporary styling and bursts of color aren't just Instagram-worthy—they signal that something different is happening here. "The food we had here exceeded some of the best we have had at restaurants 4x the price," raves a customer who traveled from California's Napa Valley, and you start to understand why reservations at the Sandy location book up weeks in advance.The menu reads like a love letter to both Japanese tradition and global inspiration. Take the Jalapeño Hamachi, "sashimi-style yellowtail belly served with a luscious jalapeño vinaigrette"—a dish that somehow captures the ocean's minerality while delivering a heat that builds slowly, perfectly. Or the Hokkaido scallops, sourced directly from Japan's Pacific waters, "harvested and processed without any chemical additives" and grilled to achieve that perfect caramelization while maintaining their sweet, tender interior.But it's the wagyu sushi that really sets Mint apart in Utah's competitive sushi scene. "Try the tapas Wagyu beef, scallops Jalapeno, Shishito Peppers, every roll we had was unbelievable," writes one reviewer, capturing the exact moment when premium ingredients meet technique so precise it borders on alchemy. The beef literally melts against your palate, rich and buttery in a way that transforms the very idea of what sushi can be.The galaxy-themed specialty rolls—Halo, Apollo, Vulcan—aren't just clever marketing. "I usually do not like cream cheese in my sushi rolls, but we had the Vulcan roll which was the right blend of cream cheese and topped with small scallops," admits one formerly skeptical customer. Each roll represents Chef Soy's ability to take familiar elements and recombine them into something completely unexpected yet somehow inevitable. Sustainability Meets Innovation in Utah's Food SceneWhat you can't see from your table—but taste in every bite—is Mint's commitment to sustainable sourcing that puts many larger restaurant groups to shame. "We prioritize sourcing locally and seasonally to support sustainable practices, reduce our carbon footprint, and offer the freshest, most flavorful dishes. We also minimize food waste by utilizing every part of our ingredients, ensuring that nothing goes to waste."This isn't just feel-good marketing copy. When Chef Soy sources his salmon belly from sustainable fisheries or works with local Utah producers for seasonal ingredients, he's making choices that directly impact both flavor and environmental responsibility. Partner Ainur's "exceptional business insight, operational leadership, and commitment to sustainability helped transform their shared vision into reality"—turning what could have been just another sushi restaurant into a model for how modern dining can honor both tradition and future responsibility.The weekly 10-course tasting menu at the Cottonwood Heights location ($70 per person) becomes a laboratory for this philosophy. "He changes the dishes every week, and the most successful small plates earn a permanent spot on the menu." It's here that you might encounter experimental combinations like walu ceviche with apple and green onion, or that signature ube ice cream made from purple yam that somehow tastes like vanilla and pistachio had a beautiful purple baby.Five Locations, One Extraordinary Vision Across UtahSandy (8391 S 700 E): The flagship location where it all began, offering dinner service with outdoor seating and the full tapas experience. "It's the second Mint location (the first is 8400 s 700 e in Sandy) and family friendly but with a cool vibe, delicious food, and good prices," notes a longtime customer who's watched the empire grow.Holladay Cottonwood Heights (3158 E 6200 S): Home to the famous weekly tasting menu, this location perfectly balances Chef Soy's return to his Utah roots with his most innovative culinary experiments.Holladay Village Plaza (4640 S Holladay Blvd): The newest addition to the Holladay area, "bringing together the perfect blend of atmosphere, music, service, and, of course, unforgettable food."Sugar House (2121 S McClelland Street): "Our customers are delighted by our restaurant's elegant and contemporary ambiance, which perfectly complements the high-quality food they savor throughout the evening."Draper (519 E 12300 S): The latest expansion, bringing Mint's "signature fusion of bold flavors, artful sushi, and elevated cocktails" to Utah County. Each location maintains the same exacting standards while adapting to its neighborhood's unique character. Whether you're grabbing lunch in Holladay or settling in for a leisurely dinner in Sandy, you're getting the full Mint experience: sustainable ingredients, innovative preparations, and service that treats every meal like a celebration.Planning Your Visit to Mint Tapas and SushiBest times to visit: "Visiting Mint Tapas and Sushi last Saturday evening, you'd never know there was a pandemic going on. The place was bustling—packed full of enthusiastic diners." Reservations are strongly recommended, especially for weekend dinner service.What to order: Start with the Jalapeño Hamachi and those famous Hokkaido scallops. "Make sure to try the jalapeño hamachi and the scallops. Wow." For rolls, the Halo and Vulcan consistently earn raves. Don't skip the wagyu tapas if you're feeling indulgent.Insider knowledge: "I just got to say have the Hamachi with Japenos save the sauce and pour it over the edamame. You will be so happy." Also, several locations offer lunch service with miso soup and steamed rice for $10-12—an incredible value for this quality.Hours vary by location: Sandy is dinner-only (5pm-midnight weekdays, 5pm-9pm Sunday), while most other locations offer both lunch and dinner service.Follow on Instagram: @mintsushiutah for seasonal menu updates and those irresistible food photos.In a state known more for fry sauce than fresh fish, Chef Soy has quietly built something remarkable: a restaurant group that honors Japanese tradition while embracing innovation, serves some of the best sushi in Utah while maintaining fierce sustainability standards, and manages to feel both utterly contemporary and timelessly welcoming. "Hands down the best sushi place in SLC and less expensive than Tsunami also," writes one customer, and after experiencing the careful balance of flavors, textures, and artistry that defines every Mint meal, you'll understand why this Mongolian-born chef has become such an essential part of Utah's evolving food story.Ready to experience Utah's most innovative sushi and tapas? Visit any Mint Tapas and Sushi location and discover why locals have been keeping this secret for themselves.

The first thing you notice walking into Slackwater Herriman isn't the 250 craft beers lining the walls or even the open kitchen where pizzaiolos stretch honey-sweetened dough—it's the energy. On any given Thursday night at 5197 Denali Park Drive, you'll find families sharing "mind-bending" Grape Gorgeous pizzas while outdoor enthusiasts celebrate summit victories with local IPAs, their hiking boots still dusty from the Wasatch trails."Slackwater should be protected at all costs! This place has a great atmosphere and amazing food!" writes Casey G. in a recent Google review, capturing exactly what Blake Hirschi and his team have built in this corner of Herriman. "The establishment is praised for its delicious and unique pizza offerings, combining fresh ingredients with innovative flavors." The Slackwater Story: From 30-Seat Ogden Shop to Utah's Craft Beer EmpireBlake Hirschi didn't set out to revolutionize artisan pizza in Utah when Slackwater first opened its doors in Ogden back in 2011. "That's when Slackwater Pizzeria & Pub opened a modest 30-seat restaurant in Ogden. It specialized in innovative pizzas and a craft beer list that touched triple digits." What started as a riverside pizza shop connected to a bike store has evolved into something much bigger—"We opened the doors of our Ogden location in June of 2011 as a 30-seat pizza shop with 75 beer options. We quickly grew into a 220 seat, 250 beer hot spot."Hirschi, who serves as co-owner and general manager, brings serious restaurant industry chops to the operation. "Hirschi grew up in Utah and his life's work has been in the restaurant business (he has a self-diagnosed 'obsession with flavors'). In a previous position, he traveled the country opening restaurants in cities big and small." That experience shows in how carefully Slackwater has approached each expansion, including their Herriman location."I just think Utah has grown in the last few years. We've all felt it. We all see it... The secret is out on Utah," Hirschi explained to the Salt Lake Tribune in 2025, discussing the brand's continued expansion across the Wasatch Front. The Herriman location represents more than just another restaurant—it's Slackwater's commitment to bringing their elevated casual dining experience to Utah's growing communities.The California Sunrise Experience: Artisan Pizza That Breaks All the RulesWalk into any Slackwater location and you'll quickly realize "his staff considers pizza a blank canvas for different cultural ideas and concepts — even unusual ones. 'We kind of love to push people's palates a little bit.'" Nowhere is this philosophy clearer than in their signature California Sunrise pizza, consistently rated as one of their most popular offerings."Our best seller starts with green goddess dressing for the base, roasted chicken, seasoned grape tomatoes, peppered bacon, and our three-cheese blend. We finish this pizza with fresh sliced avocado, chiffonade spinach, and a green goddess drizzle" according to their official menu. But describing the California Sunrise doesn't capture the experience of actually eating it. "The California Sunrise pizza is just the right combination of chicken, bacon and avocado. So good!" raves one customer review.Then there's the Hot Honey DP—their double pepperoni masterpiece that has customers writing reviews like "Might be the best pizza I've ever had. Got the hot honey DP pizza and was the best thing I've ever put in my mouth." "That's right, a double pepperoni hot honey pizza. Big tasty slices of pepperoni, our three-cheese blend then more cupped old-school pepperonis on top. Drizzled with hot honey, and garnished with parsley."And if you think putting rice on pizza sounds weird, their Tikka Masala pizza will change your mind. "This Indian-inspired pie begins with Masala sauce as the base, dressed with marinated chicken, basmati rice, red onions, and our three-cheese blend. Then a drizzle of masala sauce, and a pinch of cilantro." "The Indian-inspired tikka masala ($13.25) tastes exactly like its namesake, with a creamy, mild masala sauce and spiced chicken that paired well with the red onions, cilantro and cheese. And rice on pizza wasn't strange at all!" The foundation for all these creative combinations? "I couldn't get enough of the honey-sweetened dough, developed at its original location in Ogden. With the pizzas, the crust is light and airy, bubbling in spots." It's this attention to fundamentals that allows Slackwater's chefs to get so experimental with toppings."Never in a million years would I have put pickles and mustard on a pizza but all be darned if the Cuban pizza didn't have it and blow my mind," writes one amazed customer about their Cuban Pizza Crisis, perfectly capturing how Slackwater consistently surprises even their most skeptical diners.Herriman's Craft Beer Destination: 250 Options and CountingWhile the artisan pizzas draw crowds, Slackwater's commitment to craft beer education sets them apart in Utah's evolving brewery scene. "General manager Blake Hirschi says Slackwater is also home to one of the largest beer selections in the state, with the restaurant offering around 250 different types of beer on a good day.""We will always promote local craft beer first and foremost," Hirschi says. "We try to have something from every local brewery available at our restaurants." This philosophy has helped build relationships throughout Utah's craft brewing community, with Slackwater regularly hosting tap takeovers featuring breweries like Epic, Uinta, and 2 Row Brewing."Roughly once a month, especially during the winter, Slackwater hosts events called 'Tap Takeovers,' where the restaurant features a number of different beers from a single Utah brewery for each event." For Herriman residents, this means access to beer education and experiences typically found only in Salt Lake City's more established craft scenes.The commitment to beer excellence shows in their service standards too. "As is the case in Ogden, each of Slackwater Sandy's servers will be Cicerone® Certified Beer Servers"—a credential that ensures your server can guide you through their extensive selection with genuine expertise."Additionally, the extensive drink menu, featuring local craft beers, enhances the dining experience, making it a perfect spot to unwind." Whether you're celebrating a successful Lone Peak hike or just enjoying a family dinner, Slackwater's beer program adds depth to every meal.Community Hub: Where Herriman Comes TogetherWhat makes Slackwater Herriman special isn't just the food or beer—it's how they've positioned themselves as a genuine community gathering place. "Slackwater is locally owned and operated and is more than just a place to grab a slice - it's a hub of creativity, community, and seriously tasty food.""Service at Slackwater Pizza Herriman is another highlight, with attentive and friendly staff who genuinely care about providing a memorable dining experience. From the knowledgeable servers to the management who actively engages with guests, the emphasis on hospitality adds to the overall appeal."The spacious Herriman location reflects this community focus. "The spacious layout accommodates both families and groups, making it an ideal spot for casual gatherings or special occasions." And unlike many craft beer-focused establishments, Slackwater genuinely welcomes families. "Yes, the venue is designed to accommodate families with spacious areas suitable for children and a welcoming environment." This approach resonates with customers. "Make Slackwater your next date night or family night out. You won't regret it!" writes one enthusiastic reviewer. "Didn't wait for seating. Sunday night with live Jazz band. Zach was a very attentive server and has tried most of the menu and gave us great suggestions."For outdoor enthusiasts—a big part of Herriman's identity—Slackwater gets it. "We really want to be a representation of our town," Hirschi said. "Ogden is an outdoor community." The same philosophy extends to their Herriman location, where you're just as likely to see mountain bikers sharing post-ride beers as you are families celebrating birthdays.Planning Your Visit to Slackwater HerrimanLocated at 5197 Denali Park Drive in Herriman's growing Denali Park area, Slackwater is easily accessible with plenty of parking. "Mon - 11:00 am - 10:00 pm, Tue - 11:00 am - 10:00 pm, Wed - 11:00 am - 10:00 pm, Thu - 11:00 am - 10:00 pm, Fri - 11:00 am - 11:00 pm, Sat - 11:00 am - 11:00 pm, Sun - 10:00 am - 9:00 pm" with Sunday brunch starting at 10 AM.Based on customer feedback, here's what to order: Start with their California Sunrise pizza—it's their bestseller for good reason. "so happy I ordered his suggestion, the Hot Honey Dp pizza" is another can't-miss option. For the adventurous, try the Tikka Masala or Grape Gorgeous pizzas. "We thoroughly enjoyed the Grape & Gorgeous!"Don't skip their appetizers. "The pork chili verde nachos ($12.25) are the way to go. The chili verde is made onsite with Slackwater's own roasted pork, and then gets piled onto a plate of tortilla chips that are already bedecked with some nacho cheese, black bean corn salsa and a nice, herby chimichurri."For families with dietary restrictions, "Yes, the venue offers gluten-free pizza crusts that cater to dietary restrictions while maintaining good flavor." They also offer vegan options throughout their menu.Peak times: "Gets busy so make a reservation online during weekend peak hours." For the most relaxed experience, consider weekday lunch or early dinner times.Utah's craft beer and artisan pizza scene has exploded over the past decade, but few places capture the community spirit and culinary creativity that makes Slackwater Herriman special. It's where Blake Hirschi's vision of pizza as a "blank canvas" meets Herriman's growing appetite for elevated casual dining. Whether you're a longtime resident or just discovering this corner of the Salt Lake Valley, Slackwater represents exactly what Utah's food scene does best: taking familiar concepts and making them unexpectedly great.

The unmistakable aroma hits you before you even step through the door—a rich, intoxicating fragrance of slowly simmered bone broth and roasted aromatics that makes you stop mid-stride on West 400 North. Inside Koyote, Salt Lake City's most coveted ramen destination, Chef Hiro Tagai is ladling his ten-hour tonkotsu broth over fresh chuuka soba noodles, creating what Utah Stories called "quite simply, the best ramen I've eaten in Utah." This isn't just another noodle shop—it's the culmination of a Tokyo-born chef's decade-long journey to bring authentic Japanese ramen culture to the Marmalade District, one soul-warming bowl at a time. From Happy Sumo to Tokyo Ramen Academy: Hiro Tagai's Authentic JourneyHiro Tagai's path to creating the best ramen in Salt Lake City reads like a culinary pilgrimage. Born in Japan and raised in Utah, he grew up craving authentic Japanese flavors that were scarce in his new home. After serving as head sushi chef at Happy Sumo for nearly a decade, Tagai made a decision that would change Utah's ramen landscape forever: he returned to Japan to study the art of ramen-making at its source."Chef/Owner Hiro Tagai worked for about a decade as head sushi chef at Happy Sumo before moving back to his home country of Japan to study at ramen school (yes, there is such a thing) and to work in ramen shops." At the prestigious Shoku Dojo Tokyo Ramen Academy, Tagai immersed himself in the centuries-old techniques that transform simple ingredients into liquid gold. He worked the intense kitchens of Pulkkau Ramen Ginri and Matador, two acclaimed Tokyo ramen shops where "the experience was life changing."But Tagai's mission went beyond personal mastery. "Hiro's love for ramen was solidified during a trip to Japan with fellow sushi chefs. Every morning, they would seek out ramen shops, experiencing the depth and complexity of a dish that was so often misunderstood in America." He witnessed firsthand how authentic Japanese ramen could bring communities together, and he was determined to recreate that experience in his adopted home of Salt Lake City.The Koyote Experience: Neighborhood Shokudo Meets Marmalade MagicStep into Koyote's intimate 30-seat space at 551 W 400 N, and you're entering what Tagai and his business partner Felipe Oliveira envisioned as a true Japanese shokudo—a neighborhood restaurant where locals gather for comfort, conversation, and exceptional food. "Oliveira and Tagai wanted Koyote to be a 'shokudo,' or a Japanese neighborhood restaurant frequented by nearby residents, and Oliveira believes they've accomplished that."The warm, wood-heavy design creates an atmosphere that's both contemporary and traditional, with "lots of wood and warm colors throughout the restaurant, with orange and yellow hues and splashes of red." The long counter gives diners a front-row seat to the ballet happening in the kitchen, where every bowl is crafted with the precision Tagai learned in Tokyo's demanding ramen shops.The proof of their success? "On the fourth day, they ran out of food and had to close—and even today, there's always a line of people waiting at the front door when Koyote opens." It's the kind of neighborhood gem that makes locals feel protective—this is their place, their secret that they're only grudgingly willing to share.What truly sets the Koyote experience apart is the ordering system via QR codes that gets you straight to the good stuff. As Salt Lake Magazine noted, "I can't decide if I love the recent restaurant trend of getting to the table and just scanning a menu and ordering. I'm for convenience and ease." While some might miss the server interaction, the system ensures your ramen arrives blazing hot and your karage wings reach the table while they're still sparkling. Must-Try Dishes That Define Koyote's MagicThe menu reads like a love letter to Japanese comfort food, but several dishes have achieved legendary status among Salt Lake City ramen devotees:The American Shoyu Ramen ($17) showcases Tagai's innovative approach to tradition. "I'm reeled in by the presence of house-smoked brisket, slow-cooked for hour upon hour before being galvanized in beef tallow." This isn't fusion for the sake of novelty—it's a thoughtful interpretation that respects both Japanese technique and American flavors, served in a "ten-hour creation built upon chicken and pork stock. It's utterly mesmerizing."The Karage Wings have reached almost mythical status among regulars. "Decadently crispy, they arrived at the table almost sparkling. I thought it was my delirious hungry brain that made them look like they had arrived from heaven all glittery. But actually, they are dusted with vinegar salt." The wings are brined for maximum juiciness and coated in Japanese potato starch for that signature crunch.The Whipped Tofu ($9) might be Koyote's most ingenious creation. "The whipped tofu could be Koyote's answer to hummus in a middle eastern restaurant. Instead of chickpeas ground smooth with tahini and drizzled with olive oil, you have silky tofu whipped smooth with garlic confit and sesame paste and topped with chile-crisp and mapo chilies." It's served with scallion pancakes for dipping, though one reviewer admitted to "just go straight for spooning it into your mouth, which yours truly resorted to. It was that good."The Classic Ramen ($16) represents everything Tagai learned in Japan distilled into one perfect bowl. "The Classic ramen begins with a clear, scrumptious chicken and pork stock that I'm told simmers for some 10 hours, to which are added perfectly cooked chuuka soba noodles, umami-packed soft-boiled Japanese-style ajitama eggs marinated in sweetened soy, large slices of tender chashu pork, naga negi (Japanese green onions), blanched spinach, scallions, and menma—tender lacto-fermented bamboo shoots."Marmalade District's Culinary Revolution: Where Community Meets InnovationKoyote's location in the Marmalade District isn't accidental—it's part of a larger transformation that's making this historic neighborhood Salt Lake City's most exciting food destination. "The restaurant opened in January 2024 and instantly became one of the hottest tickets in town; lines out of the door formed in their first full week of service."The partnership between Tagai and Felipe Oliveira represents a beautiful fusion of cultures and experiences. Oliveira, originally from Brazil, brings front-of-house expertise honed at some of Utah's most respected restaurants, including Per Noi Trattoria and Valter's Osteria under the legendary Valter Nassi. "Originally from Brazil, Oliveira gained a deep knowledge of Italian food while working as a line cook at Per Noi Trattoria on Highland Drive and as the executive chef at Valter's Osteria downtown." Their vision extends beyond just great food. "Finding the perfect location was not easy, but in 2023, they took a leap of faith on a space that many had overlooked. They poured everything into transforming it—literally building much of it with their own hands." The result is a space that feels both intimately local and authentically Japanese, where the design "reflects a blend of Japanese tradition and the American West, a nod to their identities and their surroundings."What makes Koyote special in Utah's dining landscape is its commitment to accessibility without compromising quality. "The affordability of the dishes, with many options priced under $10, adds to its appeal, making Koyote a fantastic choice for both casual diners and those looking to explore Japanese cuisine without breaking the bank." It's neighborhood dining at its finest—sophisticated enough for a special occasion, comfortable enough for a Tuesday night dinner.Planning Your Visit to KoyoteAddress: 551 W 400 N, Suite 101, Salt Lake City, UT 84116Hours: Monday, Wednesday-Friday: 11:30 AM - 3:00 PM, 5:00 PM - 9:00 PM Saturday: 5:00 PM - 9:00 PM Sunday: 11:00 AM - 2:30 PM Tuesday: Closed What to Order: Start with the whipped tofu and karage wings, then dive into the American Shoyu or Classic ramen. Don't skip the house gyoza—they're "perfectly cooked for crunch and chewiness" and served with house-made ponzu.Pro Tips: Koyote operates on a first-come, first-served basis—no reservations. The QR code ordering system makes splitting checks easy for groups. Street parking is available, but the restaurant offers ample parking for those who prefer to drive.Why It Matters: In a city where authentic international cuisine was once hard to find, Koyote represents Salt Lake City's culinary coming-of-age. It's proof that with passion, training, and respect for tradition, you can create something truly special that honors both heritage and community.Koyote isn't just serving the best ramen in Salt Lake City—it's creating a new chapter in Utah's food story, one perfectly crafted bowl at a time. When Chef Hiro Tagai returned from Tokyo with knowledge earned through sweat and dedication, he brought more than recipes. He brought the soul of Japanese hospitality to the Marmalade District, creating a place where neighbors become family and every meal feels like a small celebration.Ready to experience Salt Lake City's most authentic Japanese ramen? Head to Koyote in the Marmalade District and taste what happens when Tokyo-trained expertise meets Utah's welcoming spirit—just don't blame us when it becomes your new obsession.Follow Koyote on Instagram @koyoteslc for the latest menu updates and behind-the-scenes glimpses of their ramen artistry.

The focaccino arrives at your table like a golden balloon, puffed and crackling from the wood-fired oven. Your server slices it open with theatrical flair, steam escaping as the signature bread—unique to this second-story loft—reveals its airy interior. "We ordered the Burrata, Focaccino, lobster tagliatelle and Steve's special. All were fantastic," one recent diner raved about their first experience at Stoneground Italian Kitchen, the best Italian restaurant downtown Salt Lake City has quietly harbored for over two decades.Tucked away on the second floor at 249 E 400 South, Stoneground Italian Kitchen overlooks the architecturally acclaimed Salt Lake City Public Library, offering mesmerizing views through large windows that make this downtown Salt Lake City Italian food destination feel like a secret worth discovering. From Ski Bum to Culinary Visionary: The Bob McCarthy StoryWhen owner Bob McCarthy moved to Salt Lake City in 1992, the last thing on his mind was opening a restaurant. "I was a ski bum. I moved here from upstate New York to ski and to go to school." Twenty-five years later, McCarthy has built what many consider the most authentic family-style Italian restaurant in Utah—a place that captures the warmth of the Italian-American kitchens he remembered from growing up around Albany.The story began with a paintbrush. While financing his winters on the slopes through odd jobs, McCarthy found himself painting the very building that would become his restaurant. The facility was owned by John Bolton, a commercial real estate man who had made his money as a member of the local Epicurious restaurant group. "The building was an original location of the Salt Lake Roasting Company—it was one of the first coffee roasting facilities in Utah," McCarthy says.What started as a simple conversation about Salt Lake City's dining scene became McCarthy's calling. "There were Italian restaurants in Salt Lake, and the food was really good, but you knew you were going to have to spend a lot of money if you ate there. It was all fine dining—there wasn't a reasonably priced, authentic family-run restaurant anywhere in the city and I thought there should be."Both grew up in Italian families in the Hudson Valley, New York. McCarthy's Irish-Italian roots and his cousin Paul O'Connor's culinary training (he later earned a degree from the Culinary Institute of America) provided the foundation for what would become downtown Salt Lake City's most enduring Italian success story.The Transformation: From Pool Hall to Culinary DestinationI remember way back when Stoneground Italian Kitchen had a pool table in the middle of the dining room, recalls Utah food writer Ted Scheffler. The pizzas were a mainstay for the local cool kids who would hang out and play a few games of pool and drink beer by the pitcher. It was an urban, downtown vibe, before downtown Salt Lake City was hip.The dramatic transformation came when McCarthy recruited Justin Shifflett—formerly of Metropolitan and Trio—as head chef. One of the smartest moves Stoneground owner Bob McCarthy ever made was in recruiting Justin Shifflett – formerly of Metropolitan and Trio – to be his head chef. That, and spending a small fortune on a new pizza oven and imported Italian pasta machine for making bronze-cut pasta.With the assistance of Bob, Chef Shifflett reconstructed Stoneground's menu to what it thrives on today. The partnership transformed the restaurant from a casual pizzeria into what Salt Lake Magazine would later recognize with multiple Dining Awards, calling out our unique bruschettas, pizzas, braciola and the focaccino. The Stoneground Italian Experience: Where Local Ingredients Meet Italian TraditionWalking into Stoneground Italian Kitchen feels like discovering a secret. "This Italian place is really nice; it's on the 2nd floor," one visitor noted, appreciating both the location and atmosphere. "First of all the ambience of this place gets a 10/10 because it was so cozy with a fireplace and large windows- which was perfect because it was snowing outside."The magic starts with three simple local ingredients that define Stoneground's approach to rustic Italian cooking. The first is fundamental for making great pizzas: Organic Pizza Flour from Central Milling in Logan Utah. Second is RealSalt, mined in central Utah. We use this in our pizza dough and for finishing. Third is locally made Chili Beak spicy oil. It gives our pomodoro a great backbone and the puttanesca its signature kick.The handmade pasta—crafted daily using that imported bronze-cut machine—has become legendary among Salt Lake City diners. "I had the Pappardelle al Ragu di Agnello which was outstanding," shared one recent ski trip visitor. "Once again Stoneground delivers. Best lasagna I've ever had, hands down (sorry nana!)" wrote another enthusiastic customer.The restaurant's signature focaccino has achieved cult status—a puffy, golden bread that arrives dramatically inflated from the oven. Chef Justin Shifflet makes pasta and pretty much everything else in house, including the balloon of foccacino hot from the oven. Your server bursts it tableside with his knife and with the braciole crudo, you're off to a terrific start to an Italian dinner.But it's not just the signature dishes that earn raves. Guests highly recommend dishes like oxtail ravioli, black and blue pizza, and lobster tagliatelle. The dipping sauces, marinara, and Gorgonzola cheese are particularly outstanding. The menu reflects Shifflett's commitment to house-made everything—from the daily-crafted pasta and cheese to the authentic Italian sausage.Downtown Salt Lake City's Best-Kept Italian Secret"It's honestly a shame I can't give 10 stars. Stoneground is probably the best restaurant in SLC. It's a hidden secret you find out through word of mouth, or in my instance. I followed my nose from down the street." This sentiment captures exactly what makes this downtown Salt Lake City Italian food destination so special—it feels like stumbling upon a family secret."We are glad we found this hidden gem and hope to return next time we are in Salt Lake," echoes another visitor's experience. The restaurant has built its reputation not through flashy marketing but through genuine word-of-mouth from diners who appreciate the combination of authentic Italian flavors and genuinely warm hospitality.The service receives particular praise, with regular mentions of standout staff members. "Ben was our server and did an amazing job and was so attentive to us," noted one couple on their first visit. "First timer and I think the staff makes an experience to start and our waiter Kev killed it. Helpful in recommendations and he was spot on."The Community Connection: A True Salt Lake City InstitutionTwenty-five years after opening, Stoneground Italian Kitchen has become woven into Salt Lake City's food culture in ways that extend far beyond downtown dining. Our upstairs deck is frequently included on the "Best Patio Dining Spots in Salt Lake City" list. The outdoor space seats about 40 people and has become the go-to spot for celebrations with stunning city views.The restaurant's commitment to local partnerships runs deeper than ingredients. During the challenging pandemic years, McCarthy showed the innovative spirit that has kept Stoneground thriving for over two decades. Rather than simply surviving, he expanded the restaurant's reach through thoughtful takeout programs, compostable containers, and family-style weekend meals prepared by Chef Shifflett for home finishing.By the way, Stoneground celebrates a major milestone next week. June 12th is the restaurant's 20th anniversary. That milestone in 2020 represented not just longevity but genuine community integration—surviving everything from TRAX construction disruptions to economic downturns through the loyalty of Salt Lake City diners who consider Stoneground their neighborhood Italian place. Planning Your Visit to Stoneground Italian KitchenStoneground Italian Kitchen is located at 249 E 400 South in downtown Salt Lake City, directly across from the Salt Lake City Public Library. The restaurant occupies the entire second floor, with parking available behind the building—a rare downtown amenity that McCarthy owns and provides free to guests.Hours: Tuesday-Thursday 5:00 PM - 9:00 PM, Friday-Saturday 5:00 PM - 10:00 PM, Closed Sunday and MondayWhat to order: Start with the signature focaccino—it's truly unlike anything else in Utah. The handmade pasta dishes consistently earn raves, particularly the lobster tagliatelle and any of the house-made ravioli options. "very fresh salad and the polenta tots were noteworthy" for appetizers, and the lasagna has achieved legendary status among regulars.Insider knowledge: "If you are looking for a romantic Italian dinner then this is the place for you," particularly if you can secure one of the window tables with library views. The restaurant accommodates parties up to 28 in a semi-private space, making it perfect for celebrations.Follow them: @stonegrounditalian on Instagram for menu updates and seasonal specials.Why Stoneground Italian Kitchen Matters to Utah's Food SceneIn a dining landscape increasingly dominated by chains and celebrity chef concepts, Stoneground Italian Kitchen represents something precious: authentic family hospitality backed by serious culinary skill. "Stoneground Italian Kitchen is one our favorite restaurants. The food is exceptional from the appetizers to the entrees to desert. Not only is the food worth raving about but the service provided by Hannah is great. She is very engaging and friendly."McCarthy's vision of creating a reasonably priced, authentic family-run Italian restaurant has evolved into something even more special—a place where Utah's local ingredients enhance rather than replace traditional Italian techniques, where the hospitality feels genuine rather than performed, and where diners return not just for special occasions but because it feels like home."This is out favorite restaurant in Salt Lake! The food was, as always, excellent!" That consistency, built over 25 years of hand-rolling pasta and perfecting pizza dough, makes Stoneground Italian Kitchen not just the best Italian restaurant downtown Salt Lake City offers, but a genuine reflection of what makes Utah's food scene special—the marriage of serious culinary ambition with mountain-west warmth and authenticity.Visit Stoneground Italian Kitchen and discover why this second-story gem continues to surprise and delight diners who thought they'd found all of Salt Lake City's culinary secrets. Some treasures are worth the climb.

Step into Del Barrio Cafe at 7777 South State Street in Midvale, and the first thing that hits you isn't just the aroma of slow-cooked beef birria—it's the unmistakable warmth of a family dream realized. Where the legendary Mekong Cafe once served massaman curry, now stands Utah's most authentic birria experience, complete with La Catrina murals and the kind of open kitchen energy that makes you forget you're just twenty minutes south of downtown Salt Lake City."I haven't been this impressed by a place in awhile!" says one recent visitor who stumbled upon this Midvale treasure. "The food was fantastic...you can tell it's a family run place, because they truly care about their customers and the quality of the food." That authentic family spirit isn't accidental—it's the foundation of everything Del Barrio represents in Utah's evolving Mexican food landscape. From Immigration Dreams to 48-Hour Birria: The Del Barrio StoryDel Barrio's journey began in 2021 when the founders immigrated to the United States and started working in various Mexican restaurants. They eventually saved up enough money to open their own restaurant, and Del Barrio Cafe was born. But this isn't just another Mexican restaurant success story—it's a testament to how authentic traditional techniques can transform Utah's dining scene when handled with genuine passion and respect.The founders didn't just bring recipes; they brought generations of Mexican culinary wisdom to Midvale's State Street corridor. Their commitment to authenticity shows in every detail, from their signature 48-hour birria marination process to their house-made almond chorizo that has become a local legend. They created a warm and inviting atmosphere that is perfect for family dinners, date nights, and everything in between, transforming what was once Mekong Cafe into a vibrant Mexican gathering place that feels both intimate and welcoming.The 48-Hour Birria Experience: Why Del Barrio's Tacos Rule UtahHere's what separates Del Barrio's birria tacos from every other Mexican restaurant in the Salt Lake area: time and technique. Their cheesy beef birria is marinated over 48 hours and cooked slowly, creating the kind of depth that you simply cannot rush. When that first taco arrives at your table, "loaded with meat, super crispy, and come with red and green salsa, as well as fresh onions and cilantro," you're experiencing something that took three days to perfect.The birria itself is a revelation—tender, richly spiced beef that practically melts off the bone, surrounded by that perfect crispy-edged tortilla that's been kissed by the griddle just long enough to develop those golden spots. They come packing green and red salsa, onions and other signature accouterment from the street taco realm, but the real magic happens when you dip the whole thing into the dark, aromatic consommé that arrives alongside.But birria is just the beginning. The cheesy Al Pastor tacos are delicious and the shrimp taco was tasty also, while their signature almond chorizo appears in everything from breakfast burritos to their famous Nachos Del Sol. "The Birria was very flavorful. This cafe has a very extensive menu with a variety of meat preparations...Yucatán, Michoacán, Oaxacan, homemade Almond Chorizo." Each regional preparation tells a different story of Mexico, brought to life in this cozy Midvale space.One recent reviewer captured the Del Barrio experience perfectly: "I ordered a single Carne Asada taco, Chicken Tinga taco and Birria taco. They were mouth watering. I honestly could've eaten another 3 without hesitating." That's the thing about Del Barrio—portion control becomes completely irrelevant when the food is this good.Beyond Tacos: Exploring Del Barrio's Complete Mexican MenuWhile the birria tacos earn most of the headlines, Del Barrio's menu reads like a love letter to Mexico's diverse culinary regions. "Had the birria tacos...tried the chili verde burrito, which now ranks in my top three. The chips are homemade and fantastic!" Their chile verde, in particular, has developed its own devoted following among Utah's Mexican food enthusiasts.The veggie nachos include roast zucchini and sauteed mushrooms tossed with cheese, refried beans and some sliced jalapeño peppers, which are delightful. It's this attention to vegetarian options that sets Del Barrio apart—their mushroom tacos feature cremini mushrooms scented with coriander, sauteed in butter, and white wine with garlic, onions, and tomatoes, proving that meatless Mexican food can be every bit as satisfying as the carnivorous classics.The breakfast menu deserves special mention, particularly their wake-up burrito and burrito huevon, which one satisfied customer described as "amazing (We both liked the burrito huevon best)." And don't even get started on their beverage program—"Multiple types of lemonade" made with real cane sugar, plus traditional drinks like horchata that taste like they came straight from a Mexican mercado. The Midvale Mexican Food Revolution: Del Barrio's Place in Utah's Culinary SceneDel Barrio occupies the same drag of State Street where you can find Bumblebee's, Moochie's and B&D Burgers, which puts it in great company for fans of local flavor with a bit of an edge. But while those establishments represent Utah's comfort food classics, Del Barrio is writing a different chapter—one that honors traditional Mexican techniques while serving a community hungry for authentic flavors."Family owned and operated, this place you can tell has every detail tailor made with love. Everything down to the intimate atmosphere, to the cheery staff, to the amazingly curated food and ingredients, everything is well thought and handled with experience and care and made fresh!" This level of care has earned Del Barrio a devoted local following that spans from Midvale residents to Salt Lake City food adventurers who make the drive south specifically for these tacos.The restaurant's impact on Utah's Mexican food scene goes beyond just serving good food. By maintaining authentic preparation methods—like that 48-hour birria process—while adapting to local tastes and expectations, Del Barrio represents exactly what Utah's dining landscape needs more of: immigrant-owned businesses bringing genuine culinary traditions to communities that embrace them with open arms.Planning Your Visit to Del Barrio CafeDel Barrio Cafe sits at 7777 South State Street in Midvale, Utah 84047, and fair warning: "From the outside, Del Barrio may not look like much—and if your GPS is like mine, it will take you to the neighboring car lot and leave you there—but once you find the right place, prepare for some tasty tacos." The restaurant operates Monday through Thursday from 9:00 AM to 9:00 PM, Friday and Saturday from 8:30 AM to 10:00 PM, and is closed Sundays."It was PACKED at 12 on Thursday. We had to wait 20 min for a table and I had to park across the street." So plan accordingly—this isn't a secret anymore, and lunch rush can mean a wait. But trust us, it's worth it. "As others have said, this is a small joint—I've had more people at one time in my house for Thanksgiving dinner than I think could fit here—so come at non prime time for quicker seating."What to order? Start with the birria tacos, obviously, but don't sleep on the cheesy al pastor or that chile verde burrito that's earning rave reviews. The homemade guacamole is essential, and if you're feeling adventurous, try anything featuring their signature almond chorizo. For drinks, the horchata is traditional and excellent, while the various lemonades offer a refreshing Utah twist.Parking can be tight, so consider walking from nearby businesses or arriving during off-peak hours. The restaurant offers delivery, takeout, and catering services through their website at delbarriocafe.com, and you can follow their latest specials on Instagram @delbarriocafe7777.The Bottom Line: Why Del Barrio Matters to Utah Food"I have had a long time to envision my version of a perfect taco, and so far in my exploits, Del Barrio has come closest to replicating that version." That's not just food critic hyperbole—that's the kind of statement that reveals why Del Barrio has become such an essential part of Utah's Mexican food conversation.In a state where authentic Mexican cuisine was once hard to find outside of certain neighborhoods, Del Barrio represents the best of what happens when traditional techniques meet genuine hospitality in a community ready to embrace both. "The meat here is so unbelievably tender, and well seasoned so every bite is a delicious journey!" Every visit to Del Barrio is a reminder that the best Mexican food in Utah isn't necessarily in the most obvious places—sometimes it's hiding in a small Midvale strip mall, where a family's 48-hour birria recipe is quietly revolutionizing what Utah diners expect from authentic Mexican cuisine.Make the drive. Try the birria. Thank us later.

When the aroma of freshly made pasta hits you as you round the corner past Nordstrom in Fashion Place Mall, you know you've found something special. At Basta Pasteria, the best Italian restaurant Murray Utah has to offer, Chef Giuseppe Mirenda is quietly revolutionizing how we think about house made pasta Salt Lake City. This isn't your typical mall food court experience—it's what happens when a James Beard-caliber chef decides that exceptional Italian food shouldn't require a special occasion or a hefty price tag."The real star of the meal was the gnocchi in tomato sauce. It was divine," raves one customer who discovered this hidden gem tucked between Fashion Place's retail giants. What they found was something Utah had been missing: authentic Italian cuisine that respects both your palate and your schedule. From Sicily to Salt Lake: The Giuseppe Mirenda StoryGiuseppe Mirenda's life can be summarized in three "F" words—food, faith and family. Born near Sicily, Italy, where his family ran restaurants, Giuseppe grew up with flour under his fingernails and the rhythm of service in his blood. His connection and passion with food started as a young boy living near Sicily, Italy where his family was in the restaurant business. He grew up cooking and eventually went to culinary school before immigrating to the United States in 2012.When he arrived in Utah over a decade ago, Giuseppe brought more than just recipes—he carried generations of Italian culinary tradition. His previous restaurants, Sicilia Mia and Antica Sicilia, earned him recognition as one of Salt Lake City's most respected Italian chefs. Antica Sicilia is one of four restaurants in the state of Utah to receive an award from the Distinguished Restaurants of North America and has received a plethora of Best of State awards.But Giuseppe noticed something missing in Utah's dining landscape. Where were the places that served restaurant-quality Italian food without the restaurant wait times? "People haven't seen this concept here in Utah," Mirenda said. "[Customers] are enjoying the fact that they can get a good meal…and it takes about 10 minutes for fresh, homemade pasta."That's how Basta Pasteria was born in February 2024—not from a business plan, but from a genuine desire to make exceptional Italian food accessible to everyone.The House Made Pasta Experience at Murray's Fashion Place MallWalk into Basta Pasteria and you'll immediately notice the open kitchen concept. This isn't just for show—it's Giuseppe's way of honoring the transparency that defines authentic Italian cooking. Our commitment to using only the freshest ingredients ensures that each dish is a culinary masterpiece. Every strand of pasta is made fresh daily using only the finest Italian flour and time-honored techniques that Giuseppe learned at his family's restaurant in Sicily.The menu reads like a love letter to Italy's pasta regions. The Gnocchi Pesto ($14) has become the restaurant's unofficial signature dish, and for good reason. "When you get pesto like the kind they're serving out at Basta—the kind that makes the back of your knees start to give out as soon as it hits your tongue—you realize how hard simplicity actually is," writes Salt Lake City Weekly's restaurant critic. The secret is in Giuseppe's house-made basil pesto, which manages to be both vibrant and deeply complex.But the gnocchi itself deserves equal praise. "I'm happy to say you get plenty of perfectly prepared gnocchi with your order at Basta, so it will remain on my short list of Italian places that don't skimp on my most beloved of pastas." Each pillow of potato pasta is handcrafted and cooked to that perfect al dente texture that Giuseppe learned from his grandmother.The Rigatoni Vodka ($17) showcases another side of Giuseppe's expertise. The rigatoni is "a savory delight when served up in the Rigatoni Vodka with some fresh Calabrian 'Nduja sausage." The sauce strikes that elusive balance between cream and tomato, with just enough heat from the 'Nduja to remind you that this isn't your chain restaurant's vodka sauce.For those seeking something more substantial, the Pappardelle Ragu ($18) delivers. "The PAPPARDELLE BOLOGNESE - Nicely sauced, noodles are al dente. Good flavor," notes one customer. The wide ribbon pasta provides the perfect vehicle for Giuseppe's slow-simmered ragu, which follows a recipe that's been in his family for generations. Fashion Place Mall's Best Kept Italian SecretLocated east of Nordstrom next to Macy's, Basta Pasteria represents something new for Fashion Place Mall dining. This isn't fast food—it's what Giuseppe calls "elevated casual dining." "I think they are two staple restaurants for Salt Lake City, and we're gonna keep it that way," he said. "When you come in the door, it's all about the customer."The restaurant's counter-service model means you order when you arrive, then find a seat while your pasta is prepared fresh. Most dishes are ready in about 10 minutes, but don't mistake speed for shortcuts. The quick service reflects commitment to freshness—each dish is made to order—while generous portions make it clear that value accompanies excellence at BASTA Pasteria.What makes Basta truly special is its beverage program. This might be the only mall restaurant where you can order a glass of champagne with your lunch. From our house-made pasta, creamy vodka sauce, and rich bolognese to our fresh basil pesto and hand-tossed salads, fine champagne & live music brought to you in a casual dining environment. Weekend evenings feature live music, transforming the space into something that feels more like a neighborhood trattoria than a mall eatery.The pizza menu also deserves attention. The Margherita ($10) "is an excellent baseline, and tastes like something you might enjoy at a riverside market watching the lazy current of the Arno drift through Florence." Giuseppe's dough recipe and San Marzano tomato sauce create a Neapolitan-style pie that rivals dedicated pizzerias.Murray's Italian Renaissance and Utah's Food EvolutionBasta Pasteria represents something larger happening in Utah's food scene. Mirenda said Basta has the potential to change the game for "fast food" by offering an affordable version of fresh pasta made with fresh ingredients. In a state where Italian-American chain restaurants have long dominated the casual dining landscape, Giuseppe is proving that authentic Italian food can be both accessible and quick.The restaurant's success speaks to Utah diners' evolving palates. "10/10 I am coming back and recommending this to everyone. We order so much and everything was so so good!!" reads one enthusiastic review. Customers are discovering that house made pasta Salt Lake City doesn't have to mean white tablecloths and wine pairings—sometimes it means grabbing incredible gnocchi between errands at the mall.Giuseppe's approach also reflects a deeper understanding of Utah's family-oriented culture. Basta Pasteria is a place for all, where families, friends, and couples can come together and create lasting memories. The casual atmosphere welcomes everyone from date night couples to families with young children, creating the kind of inclusive dining environment that Giuseppe experienced growing up in Italy.The restaurant's commitment to quality ingredients also aligns with Utah's growing farm-to-table movement. While Giuseppe imports specific items like Italian flour and San Marzano tomatoes, he sources locally whenever possible, building relationships with Utah producers who share his commitment to quality. Planning Your Visit to Basta PasteriaBasta Pasteria is located at 6157 S State Street, Suite 1, in Murray's Fashion Place Mall, positioned east of Nordstrom next to Macy's. The restaurant operates Tuesday through Thursday from 12:00 pm to 9:00 pm, Friday and Saturday from 11:00 am to 9:00 pm, and is closed Sundays and Mondays.As a walk-in only establishment, no reservations are needed, though weekend evenings can get busy during the live music performances. The best times to visit are early afternoon for a leisurely lunch or late afternoon before the dinner rush. Parking is plentiful in Fashion Place's lots, and the restaurant is easily accessible from both the State Street and Fashion Boulevard entrances.For first-time visitors, the Gnocchi Pesto ($14) is essentially mandatory—it's the dish that converts skeptics into regulars. The Rigatoni Vodka ($17) makes an excellent second choice, especially for those who prefer a heartier sauce. Don't overlook the sides either; the house-made meatballs ($10) are a perfect addition to any pasta dish.The restaurant accepts both cash and cards, and offers takeout for those shopping at the mall. Dietary restrictions are accommodated with gluten-free options available. Giuseppe and his team are happy to explain ingredients and preparation methods for those with specific needs.Follow @bastapasteria on Instagram for updates on weekend live music performances and special menu items. The restaurant also offers catering for private events—contact them through their website at bastapasteriaut.com.The Future of Fast-Casual Italian in UtahThe restaurant recently announced "huge news on the new Draper location," suggesting that Giuseppe's fast-casual concept is expanding across the Salt Lake Valley. This growth reflects not just business success, but validation of Giuseppe's belief that Utahns are ready for authentic Italian food that fits their busy lifestyles."In my experience, I think it's needed to understand what the experience of a customer is," Giuseppe explains. At Basta Pasteria, that understanding has created something genuinely new in Utah's dining landscape—a place where the best Italian restaurant Murray Utah can offer happens to be tucked into a shopping mall, where house made pasta Salt Lake City meets the convenience of modern life, and where every meal feels like a small celebration of what happens when tradition and innovation come together over a shared plate of perfect gnocchi.In a world of fast-casual chains and assembly-line dining, Giuseppe Mirenda has created something different: a restaurant that honors both the speed of modern life and the timeless pleasure of exceptional food made with care. That's not just good business—it's a small revolution, one perfectly twirled forkful at a time.