Restaurants

The first thing you notice when you walk into Slice House isn't just the smell of perfectly charred crust or the sight of four different pizza styles rotating through the display case. It's the precision. Every slice cut to exact specifications, every topping distributed with the mathematical accuracy of someone who's won thirteen world pizza championships. Because when 13-time World Pizza Champion Tony Gemignani opened Utah's first Slice House location at Foothill Village in December 2024, he brought more than just pizza—he brought a revolution in how Salt Lake City thinks about what a slice can be. "It's the best pizza l've ever had. We bought some random slices before ordering a couple of pizzas to take home to the family. My favorite was the cheese pizza," writes one early customer, summing up what locals are discovering about this new addition to Salt Lake City's evolving food scene. But Slice House Salt Lake City isn't just another pizzeria—it's the first Utah outpost of a concept that's redefining fast-casual pizza across America.From Fremont Farm Boy to World Pizza Champion: The Tony Gemignani StoryTony Gemignani's story begins not in some legendary pizzeria, but on his family's apricot and cherry orchard in Fremont, California, where he spent childhood afternoons cooking alongside his mother, learning to use only the freshest ingredients straight from their farm. This philosophy of uncompromising quality would eventually carry him through thirty-three years in the pizza business and to an unprecedented thirteen world championships.In 1991, fresh out of Washington High School, Gemignani started working at his brother Frank Jr.'s restaurant, Pyzano's, in Castro Valley, California. What began as entertaining customers with pizza-tossing tricks soon evolved into something much more serious. Gemignani began his pizza tosser career while at Pyzano's as a way to entertain customers and to show the quality of the dough to diners. Those early performances were just the beginning—by the mid-90s, he was dominating international pizza acrobatics competitions.But it was 2007 that changed everything. Tony Gemignani pulled off the unlikely and impressive feat of winning the venerated World Pizza Cup in Naples, Italy. Unlikely, because not only was Tony the first American to ever take home the Cup: he was actually the first non-Neapolitan to win. The victory was so shocking that the chef had to be escorted from the venue by Italian police, who thought he might be attacked. For the pizza-obsessed Italians, an American winning their most sacred competition was almost unthinkable.That win wasn't luck—it was the culmination of years studying at Italy's Scuola Italiana Pizzaioli, where Gemignani earned certifications in Pizza Clásica, Pizza Teglia and Pizza In Pala after nearly two weeks of intensive training. He also received his Master credentials from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world for over 15 years.The Slice House Experience: Four Pizza Styles, One Legendary ChefWhen you step into Slice House Salt Lake City, you're experiencing something that would have been impossible just a few years ago: four distinct American pizza styles: New York, Grandma (which hails from Long Island), Detroit, and Sicilian, each with its own unique crust and flavor profile. The concept behind Slice House is to give customers the ability to customize their experience based on their preference for thick or thin crust, round or square pizza.As Gemignani explains: "When I started growing Slice House, I wanted it to be that walk-in spot where if you're getting a whole pizza, you get to choose your combination and style." It's pizza democracy in action—instead of being locked into one style, you can taste your way through decades of American pizza evolution in a single visit."I had incredible pizza here. The Rosa Detroit slice is my favorite. The buttered crust is like eating dessert. I also tried the Classic NY Style slice and it was tasty too. I'll be back until I try them all!" writes another customer, capturing the addictive nature of Slice House's variety. The Detroit style seems to be winning over converts quickly. "We ordered the Sicilian-crust, American combo pizza. Love those green shredded scallions! BTW, your portions are gargantuan and the leftovers reheat nicely...that's how i figure the ingredients are top-notch," shares one family who's become regulars since the December opening.But it's not just the variety—it's the execution. "This is truly a chef-driven concept. Tony forbids us to change any recipe," explains franchise co-owner Don Lewandowski, formerly the chief development officer at Cafe Rio. Every slice that comes out of the Foothill Village location follows Gemignani's exact specifications, from the dough hydration to the cheese distribution.Utah's Exclusive Slice: The Jazzberry Pizza RevolutionHere's where Slice House Salt Lake City gets uniquely Utah: the Jazzberry. As is tradition, the Salt Lake City Slice House gets its own unique pizza flavor: the Jazzberry. The Jazzberry is a New York-style white pizza topped with seasoned beef, applewood smoked bacon, onions, garlic oil, oregano, a blend of mozzarella, romano, cheddar, brick & blue cheese, and finished with Chad's Bear Lake Raspberry Jam, locally produced in Utah.Made with raspberry jam from the berries grown around Utah's Bear Lake, Gemignani paired the tart sweetness of the jam with ingredients like blue cheese, bacon, beef, onions, and garlic oil. The name "Jazzberry," a nod to Utah's NBA team, the Utah Jazz, was a collaborative effort with the Salt Lake franchise co-owner Don Lewandowski.It's the kind of pizza that sounds insane on paper but makes perfect sense when you taste it. The Bear Lake raspberries bring a tart sweetness that cuts through the richness of the blue cheese and bacon, while the beef adds substance and the garlic oil ties everything together. The restaurant offers unique pizza options such as the Jazzberry slice, which was praised for its creative and well-balanced flavors."Each franchise group gets a special pizza that's exclusive to their area," says Gemignani. "When somebody takes over a territory or a single store, I get to get creative. … So every restaurant that opens in Utah will have (the Jazzberry)." It's a pizza that could only exist in Utah, celebrating both the state's agricultural heritage and its basketball passion.Foothill Village: Pizza Meets Salt Lake City's Food EvolutionThe location itself tells a story about Salt Lake City's growing sophistication. Slice House Salt Lake City is located within Foothill Village, the historic shopping center located off Foothill Drive in the heart of the East Bench neighborhood. It joins the complex's diverse array of curated shopping, dining and professional businesses including the forthcoming Shake Shack; local restaurants Flower Child, Honest Eatery, and Costa Vida; and sporting goods stores Sports Den and Salt Lake Running Company, among others. The location is minutes away from The University of Utah, the VA Medical Center, Red Butte Garden Amphitheatre, Bonneville Golf Course, and Wasatch Hills Tennis Center, serving as a go-to restaurant for nearby athletes, students, faculty, families, professionals and other residents. It's perfectly positioned for the post-ski slice or the pre-concert dinner."There's some great pizza in Salt Lake. We all know that, and we're all going to have a favorite," Lewandowski acknowledges. "The real value, the big differentiator, is that we sell by the slice and we offer four different styles of pizza crust." In a city where The Pie and Bricks Corner have long dominated the pizza conversation, Slice House isn't trying to replace anyone—it's creating an entirely new category."I'm not exaggerating when I say this is absolutely top five pizzas I've ever had in my life. Depending on which slice you got, it could be a top three contender for sure," writes one impressed customer, putting Slice House's impact in perspective.The menu extends beyond pizza, though that's clearly the star. Slice House Salt Lake City features an expansive menu of Gemignani's famous New York, Sicilian, Grandma, and Detroit style pizzas available by the slice or whole pizza with gluten-free, vegan, and vegetarian options, as well as fresh pasta, wings, and salads. The drink menu includes craft beers and premium wines, in addition to non-alcoholic sodas and juices. "Excellent hand crafted unique pizzas! Gluten free pizza is excellent as well! Great place to go with the family as something for everyone!" notes another customer, highlighting the inclusive approach.Planning Your Visit to Slice House Salt Lake CitySlice House Salt Lake City has indoor seating for 42 people and will later have outdoor seating for 12 people on its seasonally available, covered patio. It offers takeout, online ordering, and delivery and will be open seven days a week – from 11 a.m. until 9 p.m. Sunday through Thursday and 11 a.m. until 10 p.m. on Friday and Saturday.The address is 1332 S. Foothill Drive, Salt Lake City, UT 84108, right in the heart of Foothill Village. Parking is ample, and the location makes it easy to combine your pizza run with other errands in the shopping center.What should you order? Start with a few slices to understand the different styles—the Detroit with its crispy-edged, fluffy crust seems to be converting people immediately. The Jazzberry is obviously unique to Utah, so you won't find it anywhere else in Gemignani's growing empire. If you're feeling adventurous, try the same topping combination across different crust styles to really understand what makes each one special.Although whole pizzas can be pricey, ordering by the slice is a better value for the size. The slice approach also lets you sample more styles without committing to a full pie.Follow @slicehouseslc on Instagram for updates on weekly specials and new offerings.When a thirteen-time world pizza champion chooses your city for his first Utah location, it's more than just a restaurant opening—it's validation that Salt Lake City's food scene has arrived. "We are delighted and honored to be opening the doors to Utah's first Slice House by Tony Gemignani location, right here in Salt Lake City," says Lewandowski. "Whether it's grabbing a bite after a day of skiing or a sporting event, meeting friends and family for night out, or opting for a cozy night at home, Slice House's expansive menu, friendly hospitality, and spirited atmosphere will quickly make it a local favorite."In a city where pizza means different things to different people—from The Pie's legendary college tradition to the artisanal approaches of newer spots—Slice House carves out its own space by offering choice without compromise. Four styles, one legendary chef, and a Jazzberry pizza that captures the spirit of Utah in every bite. That's how you bring world championship pizza to Salt Lake City.

The aroma hits you first—that deep, woody scent of oak and apple smoke that seems to roll down Main Street like a beacon calling every carnivore within a five-mile radius. Then you see the line spilling out of Pica Rica BBQ's doors at 25 N Main Street, and you know you've found something special in the heart of St. George's Red Cliff Desert. What you might not know is that you're standing outside the best BBQ restaurant in St. George Utah, recently crowned #7 in the entire country by Texas Monthly—the only Utah joint to crack their legendary top 10."HANDS DOWN the very best beef brisket I've had from a restaurant in years!" raves one TripAdvisor reviewer who discovered Pica Rica during a cross-country road trip. And this isn't some casual praise from a tourist with low standards—this comes from a self-described BBQ fanatic who's sampled smoke joints across America. Welcome to the restaurant that's putting Utah on the national BBQ map, one perfectly smoked brisket at a time. The 15-Year Journey Behind Utah's Only Texas Monthly-Ranked BBQJason Neeley didn't wake up one morning and decide to open the best BBQ St. George had ever seen. The Utah's 2022 Restaurateur of the Year spent 15 years perfecting his craft, smoking meats and curating recipes in his backyard while waiting for the right moment, the right partners, and the perfected flavors that would eventually define Pica Rica BBQ."Today our little restaurant in downtown St. George, Utah was ranked by the world renowned BBQ authority, Daniel Vaughn, and Texas Monthly as a top 10 joint outside of Texas. What an honor and I couldn't be more grateful," Neeley said when the prestigious ranking dropped in late 2024, just 16 months after opening their doors in April 2023.The recognition didn't come easy. Neeley credits his inspiration from Central Texas BBQ restaurants and the skilled pitmasters who taught him the discipline of true barbecue. But here's where Pica Rica's story gets interesting—rather than just copying Texas traditions, Neeley married his acute taste for Mexican cuisine with authentic Central Texas-style techniques, creating something entirely unique in Utah's food landscape.The result? A "dynamite blend of Traditional Americana & Mexican Barbecue" that caught the attention of Daniel Vaughn, Texas Monthly's barbecue editor and the most authoritative voice in American BBQ. Vaughn has sampled smoked meats at over 1,800 barbecue joints, and when he quietly slipped into Pica Rica during his first-ever nationwide ranking tour, Neeley spotted him immediately."Almost like a father figure, he's like, 'Sit down,'" Neeley recalls of their conversation that day. What started as a nervous introduction turned into an hour-long chat that would change everything for this Red Cliff Desert BBQ haven.The Texas Monthly BBQ Experience: What Makes Pica Rica #7 in AmericaWalking into Pica Rica BBQ feels like discovering a secret that somehow everyone in St. George already knows. The smokers positioned in the back operate 16 hours a day, maintaining temperatures within 2-3 degrees for the entire smoking process. You can literally follow your nose to find the restaurant—that captivating BBQ aroma serves as an aromatic GPS system through downtown St. George. The Texas BBQ St. George experience here isn't about complex rubs with 17 different ingredients. As Neeley explains, the rich flavor and meticulous detail come from the cooking process itself. They use seasoned oak wood in the firebox, paired with small splits of apple wood, managing humidity and how it affects each brisket throughout the 15-hour smoking marathon."Pica Rica BBQ is great. As a Texan and brisket connoisseur, it isn't easy to dazzle me, but their brisket is awesome," writes a TripAdvisor reviewer who knows good Texas BBQ when they taste it. The restaurant's top-selling item, that Central Texas brisket, showcases what happens when you get the perfect brisket bark—accounting for texture, color, saltiness, and tenderness in every single bite.But the Mexican fusion elements set Pica Rica apart from traditional Texas joints. Their barbacoa has become a customer favorite, alongside breakfast tacos that include a slice of brisket with egg, potato, salsa, and cheese. They only offer tacos on Tuesdays, creating a weekly pilgrimage for locals who've learned to time their cravings around this special offering.The mac and cheese earns consistent praise from customers, along with their coleslaw and potato salad. "We enjoyed the meal so much that we went back twice in a week," reports another TripAdvisor review. "Our favorite menu items were the brisket, turkey, coleslaw, potato salad, and mac 'n cheese."Their three-day sausage-making process produces two to three batches daily, all made in-house along with their sauces and tortillas. Daily specials not on the regular menu include smoked burgers, quail, enchiladas, tostadas, and empanadas—with Instagram followers getting early access to these limited offerings.St. George's BBQ Revolution in the Red Cliff DesertPica Rica BBQ represents more than just another restaurant opening in Utah's fastest-growing city. It's proof that St. George BBQ culture has evolved into something sophisticated enough to attract national attention. The restaurant sits in the heart of the Red Cliff Desert, where the dramatic landscape of red sandstone cliffs provides a stunning backdrop for serious barbecue."We aren't known for this style of barbecue in Utah in general, and it's just a huge accomplishment," Neeley acknowledges. Over the past year since opening, the St. George food scene has embraced Pica Rica with enthusiasm, building a loyal base of regulars who've become part of the restaurant's extended family. The location on Main Street puts Pica Rica in the center of St. George's restaurant district, easily accessible for both locals and the constant stream of tourists heading to nearby Zion National Park. It's become a regular stop for road trippers discovering that Utah offers more than just stunning landscapes—it's home to legitimate, award-winning BBQ that can hold its own against the best joints in Texas.Co-founder Michael McHenry, working alongside Neeley and the entire TMG Family, has helped create an atmosphere where BBQ restaurant downtown St. George means more than just a meal—it's a community gathering place where families come together over perfectly smoked meats.The restaurant's success reflects St. George's growth as a destination that attracts both outdoor enthusiasts and serious food lovers. "This place nails BBQ with a smoky Texas heart and a Mexican soul," summarizes one Yelp reviewer, capturing exactly what makes Pica Rica special in Utah's evolving culinary landscape.Planning Your Visit to Pica Rica BBQAddress: 25 N Main St, St. George, UT 84770Hours: Monday: Closed Tuesday: 11:00 AM - 3:00 PM (or until sold out) Wednesday-Friday: 11:00 AM - 8:00 PM (or until sold out) Saturday: 11:00 AM - 8:00 PM (or until sold out) Sunday: 11:00 AM - 4:00 PM What to Order: Start with the brisket—it's their top seller and the dish that impressed Texas Monthly's Daniel Vaughn. Don't miss the house-made sausage or the barbacoa. If you're visiting on a Tuesday, the tacos are a must-try. Sides like mac and cheese, coleslaw, and potato salad consistently earn rave reviews.Insider Tips: They often sell out, especially on weekends, so arrive early. Follow their Instagram @picaricabbq for updates on daily specials and limited offerings. The pricing reflects the time and quality that goes into 15-hour smoking processes—expect to pay premium prices for premium BBQ.Parking: Downtown St. George location with street parking available. The restaurant is walkable from most Main Street attractions and hotels.Pica Rica BBQ proves that the best BBQ in St. George Utah doesn't just serve great food—it tells the story of a pitmaster's 15-year journey, a community's embrace of authentic flavors, and Utah's emergence as a legitimate barbecue destination. When Texas Monthly's most respected BBQ authority ranks your restaurant #7 in the entire country, you know you've found something extraordinary in the Red Cliff Desert.This isn't just another BBQ joint trying to ride trends—it's a testament to what happens when passion, technique, and genuine respect for both Texas traditions and Mexican flavors come together in one remarkable restaurant. Come hungry, and prepare to discover why everyone from Texas BBQ connoisseurs to casual road trippers leaves Pica Rica planning their next visit before they've even finished their first bite.

Walk into Side of Aloha on any given evening and you might catch co-owner Kiel Dela Pena serenading moviegoers with his acoustic guitar on the patio, his voice carrying across The District shopping center like a warm Pacific breeze. It's exactly the kind of moment that "makes people describe [the restaurant] as feeling peace, feeling welcome. Like a family feel," according to his wife and co-chef Nina Alu. This isn't your typical Hawaiian restaurant in South Jordan Utah – it's where two Big Island natives have created something genuinely special in the heart of one of Utah's largest mixed-use developments."So glad that this Polynesian owned restaurant has reopened! All of their food is delicious, especially their ahi poke which they have delivered once a week from Hawaii. It sells out quickly!" raves customer Tessa V., and she's onto something. Side of Aloha represents more than just another Hawaiian food option – it's a bridge between two very different worlds, bringing authentic Pacific Rim cuisine to Utah's evolving food landscape. From Big Island Ranchers and Fishers to Utah's Premier Hawaiian RestaurantThe story behind the best Hawaiian restaurant in South Jordan Utah begins in two different corners of Hawaii's Big Island. Nina Alu grew up "in the coastal village of Napo'opo'o" where she "learned fishing and the importance of preparing healthy meals from her grandmother and mother." Meanwhile, Kiel Dela Pena "grew up in Waimea, on the mountainside of the Big Island, where his family were ranchers."This isn't some romanticized backstory – these details matter because they shaped how Side of Aloha approaches Hawaiian food. Alu's coastal upbringing shows in her obsessive attention to sourcing: "She makes sure the ahi tuna that ends up in one of the restaurant's signature poke bowls, which are served at market price, is sushi grade." The restaurant actually has "ahi poke which they have delivered once a week from Hawaii," a level of authenticity that sets them apart in Utah's Hawaiian food scene."We're sharing what Hawaii's food really is," Alu explains. "We're trying to identify who we are as Hawaiians because people don't necessarily know what Hawaiian food is. They think it's just mix-plate. At Side of Aloha, you'll find a blend of Korean, Chinese, Japanese, Filipino and Portuguese." That's Pacific Rim cuisine at its most authentic – not fusion for fusion's sake, but the genuine multicultural reality of Hawaiian food culture.The Side of Aloha Experience: Beyond Your Average Hawaiian FoodWhat makes Side of Aloha the standout Hawaiian restaurant in South Jordan isn't just the authentic ownership – it's how they've evolved the Hawaiian dining experience. Earlier in 2025, Side of Aloha relocated to The District shopping center in South Jordan, which feels like a step up. Its new space has more square footage that includes a spacious bar and patio – a far cry from the typical fast-casual Hawaiian spots dotting Utah."There are a lot of things that set Side of Aloha apart from other Hawaiian spots around town. It's running with a full-service restaurant model along with bar service, which gives it much more of a 'night out' feel." This isn't grab-and-go plate lunch territory. You're looking at an actual restaurant experience where servers know their stuff and the bar program complements the food thoughtfully.The menu rewards adventurous ordering. "Diners should expect to order a few different proteins along with accompanying sides of rice ($2), kimchi ($4) or the restaurant's signature Crack Mac ($4). It's easy to get a bit ahead of yourself with all the different options, but that's not necessarily a bad problem to have."Let me tell you what actually landed on my table during a recent visit. The Foodie Chicken ($16) immediately won me over – "crispy little medallions of fried chicken that are doused with a creamy citrus sauce and sprinkled with furikake." It captures that perfect intersection of familiar comfort food with distinctly Hawaiian seasoning that makes your palate sit up and pay attention.But the real revelation was the Liliko'i Pork ($17). "It's a grilled pork loin that has been marinated in a passion fruit sauce, then chopped up like brisket." Food critic notes from Salt Lake City Weekly describe it perfectly: "These tender chunks of sliced pork loin with a bit of sweet caramelization on the exterior made me reconsider my Hawaiian pork preference. The pork loin feels a bit more sophisticated than the pulled pork, which is a good fit for Side of Aloha's full-service environment."And yes, you absolutely must order the Crack Mac. This "macaroni salad topped with bacon and macadamia nuts" sounds almost silly until you taste it. Then it makes perfect sense why it's their signature side. Building Community Through Authentic Hawaiian Culture in South Jordan"They want to create a community built around the idea that food is an important part of life and gathering together to eat a meal creates strong bonds. Everything they do with Side of Aloha showcases Hawaiian culture and hospitality." This philosophy shows up in unexpected ways at their South Jordan location."Now that Alu and Pena have a bit more room to stretch their culinary legs, fans of this local Hawaiian restaurant can start to expect Aloha Nights twice a month on Fridays. These events are ideal for those who want to experience the community-centric aspects of Hawaiian food." These aren't manufactured events – they're genuine cultural celebrations where Kiel's musical background (remember that patio serenading?) takes center stage."The atmosphere and food's amazing. The owners Kiel and Nina make you feel right at home with their warm aloha spirit. We were in Utah for 4 days and ate there twice lol more if we could have," shares visitor Dawn K., capturing something essential about what Side of Aloha brings to South Jordan's dining scene.The District location amplifies this community feel. The District "is one of the largest mixed-use developments of its kind in Utah. The 120 acres includes theatres, restaurants, retail facilities, residential housing, specialty shops, office buildings" – but within this massive development, Side of Aloha creates an intimate island of hospitality."This place is amazing! Everything is fresh and full of flavors! We got the sweet steak, freshie poke and sashimi and all were delicious!" notes customer Christina E., highlighting how the restaurant's commitment to quality ingredients translates into memorable experiences.Planning Your Visit to Side of AlohaSide of Aloha is located at 11580 District Main Drive, Suite 100, in South Jordan's District shopping center. They're open Monday through Friday from 11:30 AM to 2:00 PM and 5:00 PM to 9:00 PM, Saturday from 11:30 AM to 9:00 PM, and closed Sundays.Here's what locals recommend ordering: Start with the poke (market price, but worth it for that weekly Hawaii delivery), definitely get the Liliko'i Pork, and don't skip the Crack Mac side. "My brother Lance brought me here for the first time a few days ago bc i was craving some real poke, & boy did they deliver! I absolutely LOVE that they are polys from back home Hawaii," shares customer TK T., emphasizing the authenticity factor.The District location offers plenty of parking and easy access whether you're catching a movie at the Megaplex theater, shopping at Target, or making Side of Aloha your primary destination. The restaurant accepts reservations and offers takeout through their website at SideOfAloha.com. Follow @sideofaloha on Instagram for updates on Aloha Night events and special menu items.Pro tip from the reviews: "their ahi poke which they have delivered once a week from Hawaii... sells out quickly!" If you're serious about experiencing the most authentic poke possible in Utah, call ahead to check availability. Why Side of Aloha Matters to Utah's Food Scene"Food is something that brings us together. That's what Side of Aloha is. It's a place that people describe as feeling peace, feeling welcome. Like a family feel. And that's what we are. As Hawaiians, we embrace and accept everyone." In a state where Hawaiian food has exploded in popularity – largely through fast-casual chains – Side of Aloha offers something increasingly rare: authentic Hawaiian ownership, traditional family recipes, and a genuine commitment to cultural hospitality.Their presence in The District signals something important about South Jordan's evolving dining landscape. This isn't just another chain restaurant filling space in a shopping center. It's a family-owned business bringing real cultural exchange to Utah, one plate of Liliko'i pork at a time. "So glad that this Polynesian owned restaurant has reopened!" perfectly captures the community excitement around having authentic Hawaiian cuisine represented by actual Hawaiian natives.When you visit Side of Aloha, you're not just getting dinner – you're experiencing what happens when two Big Island natives decide to share their heritage with Utah through the most fundamental act of cultural exchange: sharing a meal. That's the real aloha spirit, and in South Jordan's District, it's alive and thriving.

There's a moment when you bite into a truly exceptional burger—the kind that makes you close your eyes and forget everything else exists. That moment happens daily at Girls Who Smash, Salt Lake City's trailblazing queer-owned food truck that's redefining what the best smash burger in Salt Lake City should taste like. When TikTok food influencer Darienne DeBrule declares "When I tell you this is THE best smash burger in SLC I mean it!", you know something special is happening in that mobile kitchen.But this isn't just another food truck story. This is about two women who decided Salt Lake City deserved better burgers, built a business on authenticity, and created a community around crispy-edged patties and secret sauce that has people "boxing each other out for the last five burgers." The Journey Behind Salt Lake City's Most Talked-About Food TruckCami Aglaure and Carly Porter didn't set out to revolutionize Salt Lake City's food truck scene. They started with a catering company, taking whatever jobs came their way, until one pivotal event changed everything. "We did one event where someone hired us and they were like, 'do whatever you want,' and we [decided], 'well, let's try a smashburger,'" Aglaure recalls.The response was immediate and overwhelming. "We felt like we made a pretty solid one, so we tested it out at this event … and it blew up, there were people boxing each other out for the last five burgers. We had people DMing us for weeks trying to find out where to get more."Porter's New York City experience proved crucial to their success. After "living in New York for five years, they wanted to make the smashburger they couldn't get in SLC." The technique she learned—taking a ball of ground beef and "smashing it as flat as you can get it, so the edges char and get crispy while the interior stays juicy"—became the foundation of their food truck empire.The transition from catering to food truck wasn't smooth sailing in Salt Lake City's challenging regulatory environment. "Salt Lake City […] is not set up to be conducive to small food businesses," Aglaure shared. "We worked really hard to try to upgrade to a food truck, finally did it; it took about a year to get here."The Girls Who Smash Experience: More Than Utah's Best Smash BurgersStep up to the Girls Who Smash food truck window, and you're not just ordering a meal—you're joining a movement. The married couple behind the operation uses "fresh, never-frozen certified Angus beef" that gets the full smash treatment on a screaming-hot griddle. As the patties cook, they add "thinly sliced onions that 'almost melt into the patty,'" creating layers of flavor that build with each bite.The magic happens when they flip those impossibly thin patties and add American cheese that melts into every craggy edge. But the real star? Their signature smash sauce—a "white 'slightly spicy aioli'" that Porter describes with the kind of secrecy usually reserved for family recipes. Customers consistently rave about this sauce, with food blogger recommendations to "make sure you get the smash sauce on it!"The fries deserve their own paragraph. Cooked in beef tallow for maximum flavor, these aren't your typical food truck sides. Aglaure notes that "beef tallow gives them more flavor" than standard vegetable oil, creating the kind of crispy, rich fries that keep customers coming back.But it's the newest menu addition that shows Girls Who Smash's playful creativity—Sapphic Spuds. These specialty fries come "topped with their smash sauce, pepperoncini, and caramelized onions," combining their signature flavors into something uniquely theirs.The quality commitment runs deep. "People are craving food that is made with real ingredients — not a ton of crappy oils, not a ton of bad meat — just good quality meat, good quality butter, and different things that just make it taste good," Porter explains. It's this philosophy that sets them apart in Salt Lake City's competitive food truck landscape. Building Community Through Salt Lake City's LGBTQ+ Food SceneFor Porter, Girls Who Smash represents something more significant than serving great burgers. "When I moved back [to Utah] that was me finally coming out to my Utah home and being able to be in the queer community here," she shares. The food truck became her vehicle for creating the safe space she wished existed.The business name itself tells their story. Despite advice to "avoid alienating potential customers with their establishment name," Aglaure and Porter chose authenticity over broad appeal. "We're really queer centric, and we … figured that people would probably resonate with that," Aglaure explains. "We might be a little out of pocket, we might be a little provocative, but there was this person I ran into that just started chatting with me at a coffee shop, and he was like, 'provocative is amazing, you need to be provocative,' and that's something we've noticed. The queer community has shown up for us."Their Instagram bio perfectly captures their spirit: "Just some sizzling Sapphos serving up life-changing smash burgers." It's cheeky, it's proud, and it's exactly the kind of representation that Porter notes is missing from Utah's business landscape.The representation matters in a state where "fewer than 15% of businesses in Salt Lake City are owned by women"—one of the lowest percentages in the United States. Girls Who Smash isn't just challenging burger norms; they're challenging business norms too.Finding Girls Who Smash Across Salt Lake CityUnlike traditional restaurants, tracking down Girls Who Smash requires a bit of detective work—but that's part of the fun. As a mobile food truck, their locations change daily, making their Instagram @girlswhosmashslc essential for burger hunters. They're regulars at Food Truck League events throughout the Salt Lake Valley, participating in the rotating park schedule that brings food trucks to neighborhoods from Herriman to North Salt Lake.You'll find them at the Downtown Farmers Market at Pioneer Park, where they've joined the roster of premium vendors serving the Saturday crowd. They've also made appearances at International Women's Day events at All Together Skatepark, showing their commitment to community involvement beyond just serving food.The best strategy? Follow their social media religiously. Their 7,145 Instagram followers have learned that Girls Who Smash posts their weekly schedule regularly, often with location updates throughout the day. The payoff for this mobile treasure hunt is worth it—especially when you sink your teeth into burgers that customers describe as genuinely life-changing.For first-timers, the recommendation is simple: get the smash sauce. Whatever burger configuration you choose, that secret sauce transforms good into extraordinary. And definitely try those beef tallow fries—they're becoming almost as famous as the burgers themselves.Planning Your Girls Who Smash AdventureLocation: Mobile throughout Salt Lake City area Schedule: Check @girlswhosmashslc on Instagram for daily locations Must-Order Items: Any smash burger with signature sauce, Sapphic Spuds, beef tallow fries Pro Tip: Follow their social media for real-time location updates Best Times: Early arrival recommended—they're known to sell outGirls Who Smash represents everything exciting about Salt Lake City's evolving food scene. They're authentic when others play it safe, they're community-focused when others chase profits, and they're serving the kind of smash burgers that make you understand why people were literally fighting over the last few at that first pop-up event. In a city that's rapidly growing and changing, Cami Aglaure and Carly Porter have created something genuinely special—a food truck that feeds both your body and your soul, one perfectly smashed burger at a time.Their success proves that Salt Lake City is hungry for businesses that stand for something beyond profit. When you find their truck parked somewhere in the valley, you're not just getting Utah's best smash burger—you're supporting two women who refused to compromise their values for broader appeal and built something beautiful in the process.

The aroma hits you first—that perfect marriage of wood smoke and slow-fermented sourdough that can only come from a pizza oven built tile by tile, by hand, with obsessive attention to detail. At MOZZ Artisan Pizza on University Avenue in Provo, this isn't just dinner. It's the culmination of a love story that began in restaurant kitchens and transformed into Utah's most authentic artisan pizza experience. "One of the best pizzas I've EVER had! The mix of flavors is incredible and the sourdough crust is so good I could eat it every day," raves one recent customer, and after one bite of their signature sourdough crust—left to develop flavor for 2-3 days using only water, salt, and flour—you'll understand why MOZZ has become the gold standard for artisan pizza in Provo, Utah.From Restaurant Dreams to Reality: How Two Hearts Built Utah's Premier Artisan Pizza DestinationErin and Jared Neiswender's journey began in 2015 when they met while working in the restaurant industry, but their story runs deeper than most entrepreneurial tales. Jared started working in restaurants at 14 in 1995 as a busboy, continuing through high school and college. After graduating from the University of Utah in 2007 with a film degree, he briefly worked in production studios and TV stations, but the restaurant world kept calling him back."I have performed every task in the business from Dishwasher to Head Chef, Bus Boy to General Manager. The only position I had never been was owner," Jared explained in a 2022 interview. When he and Erin secured startup capital from friends and family in 2018, MOZZ was born with a singular mission: to complement and elevate Provo's burgeoning food scene with uncompromising quality.The couple didn't just open a restaurant—they built a monument to their craft. Their hand-crafted wood-fired oven contains 22,222 tiles, each one placed with the same meticulous care they bring to every aspect of their operation. "First they formed a friendship, then a business partnership, and then finally a marriage," their story reflects in every pizza that emerges from that oven. The MOZZ Experience: Best Artisan Pizza in Provo Through Local Ingredients and Traditional TechniquesWalking into MOZZ feels like stepping into the kind of neighborhood pizzeria Anthony Bourdain would have loved—authentic, unpretentious, but driven by an almost spiritual dedication to craft. Every single item is made fresh from scratch, including their sourdough dough made using traditional bread making techniques with only 3 ingredients: water, salt and flour, left to develop flavor for 2-3 days.But it's the local sourcing that sets MOZZ apart in Utah's artisan pizza landscape. They purchase milk curds from Gold Creek Farms in Kamas, Utah, and hand stretch their mozzarella daily—it's literally why they're called MOZZ. During peak seasons, they work with up to 30 different Utah purveyors, creating a network that reads like a love letter to Utah agriculture: Taproot in Lindon, Farm Yard Fresh in Santaquin, Beehive Cheese Company in Uintah.The result? "The sourdough provides a great fermented tang to the initial bite, and it really brings out the nutty flavor of the gouda," notes a recent Salt Lake City Weekly review. "My friends and I just ate at Mozz and it was a delightful and delicious experience... You can tell the ingredients are so fresh and all prepared there."Customer favorites that showcase this commitment include the Speck Pizza ($18) featuring garlic, mozzarella, ricotta, speck, lemon zest, arugula, and extra virgin olive oil, and the beloved Asparagus Pizza. "My personal all-time favourite is the asparagus pizza... but the white—with balsamic reduction. Do it!!—is also incredible," writes Lindsay, a local food blogger who admits to eating entire pizzas solo while breastfeeding two kids.The Roasted Cauliflower pizza has achieved near-legendary status among vegetarians. "Sweet Mary, Mother of Joseph. Tonight was a revelation. When the Roasted Cauliflower pizza from Mozz graced my lips this evening, the birds sang a little louder, the Sun shone a little brighter, and somewhere, a new star was born."Don't sleep on their cheese bread either—MOZZ blends gouda with mozzarella for something more nuanced, served with smooth tomato sauce drizzled with olive oil. It's become the gateway drug for first-time visitors.University Avenue's Crown Jewel: MOZZ's Role in Provo's Food RenaissanceMOZZ opened in 2019 and has become a true Utah classic, integrating itself perfectly into the Wasatch Front's diverse dining markets. Located at 145 N University Avenue, MOZZ sits in the heart of Provo's downtown renaissance, just steps from BYU campus yet sophisticated enough to attract food lovers from across Utah County.The restaurant embodies Provo's evolution from a college town with chain restaurants to a destination for serious food. In November 2021, MOZZ won Provo's Mayor's Award for green business, recognizing their commitment to sustainability through LED lighting, compostable packaging, and partnerships with local farms that reduce transportation emissions."We truly value the art of culinary experimentation and are the very living embodiment of 'mom and pop.' This restaurant is owned and managed by the very people who work here on the daily from open to close," their website states, and it shows. "I am never disappointed by the pizzas I get from this location... the staff are always so sweet and caring, attentive and make sure they treat all their customers with kindness and understanding."The success has allowed expansion—MOZZ now operates locations in Daybreak, Salt Lake City's Woodbine, and Milk Block, but the original Provo location remains the heart of their operation. Planning Your Visit to MOZZ Artisan PizzaAddress: 145 N University Avenue, Provo, UT 84601 Hours: Sunday-Monday 12:00 pm - 8:00 pm, Tuesday-Saturday 12:00 pm - 9:00 pm Phone: (801) 852-0069The ordering process is refreshingly simple—walk up to the counter, order what you want, and choose your seat. They offer dine-in, takeout, and catering, plus gluten-free cauliflower crust options for those with dietary restrictions.What to Order: Start with the cheese bread to appreciate their sourdough craft, then move to customer favorites like the Speck Pizza, Asparagus Pizza (when in season), or the Roasted Cauliflower. Don't leave without trying their cookies—"the actual best cookie in town," according to one devoted local food blogger.Pro Tips: They serve Jun Kombucha made in Provo and local beverages that complement their artisan approach. Parking is available on University Avenue, and the BYU campus proximity makes it perfect for students, families, and food tourists alike.Instagram: @mozz.pizza for daily specials and behind-the-scenes contentThe Bottom Line: Why MOZZ Matters to Utah's Food StoryMOZZ Artisan Pizza represents something larger than exceptional wood-fired pizza—it's proof that Utah's food scene can compete with coastal cities when passion meets technique. "Probably the best pizza in Utah... They get their ingredients locally and make most things in house (even the cheese)," notes one TripAdvisor reviewer, and they're not wrong.In a state still discovering its culinary identity, Jared and Erin Neiswender have created something authentically Utah while honoring Italian traditions. "The sauce and dough are top notch! Mozz has mastered the foundations of a good pizza," but more importantly, they've mastered the art of making every customer feel like they're part of something special.When you're craving the best artisan pizza in Provo, Utah, there's really only one choice. MOZZ isn't just feeding Provo—they're helping write the next chapter of Utah's food story, one hand-stretched, locally-sourced, perfectly-charred slice at a time.

The rhythmic grinding of ancient corn kernels echoes through House of Corn Mexican Cuisine at 414 E 200 South, where owner Armando Guerrero is quite literally saving Salt Lake City from bad Mexican food, one handmade tortilla at a time. "I will save the American people from bad Mexican food," declares the passionate restaurateur from Cuernavaca, Mexico, as he stirs massive pots of nixtamalized corn that will become the foundation for his remarkable three-color tortillas. Walk into this authentic Mexican restaurant downtown Salt Lake City, and you'll witness something extraordinary: the ancient Mesoamerican art of tortilla-making happening right before your eyes, using organic blue, red, and yellow corn kernels shipped from New Mexico. This isn't your typical Salt Lake City Mexican restaurant. At House of Corn, the motto "Sin Maíz no hay País" (Without corn, there is no country) isn't just painted on the wall—it's lived every single day through a painstaking process that most restaurants abandoned decades ago for convenience.From BYU Engineering Student to Downtown Salt Lake's Tortilla RevolutionaryArmando Guerrero's journey to becoming Salt Lake City's most authentic Mexican food advocate began with profound disappointment. After being introduced to Americanized-Mexican food through his roommates during college at BYU-Idaho, Guerrero was shocked by what passed for Mexican cuisine in Utah. "Most of my roommates were American people. I wanted to try what was here. That's when I got disappointed," he recalls, laughing about his first encounter with what he considered an insult to his grandmother's legacy.Originally studying automotive engineering, Guerrero found himself calling home to Cuernavaca for something far more valuable than textbook knowledge: his family's authentic Mexican recipes. "I decided to call my grandma and my parents to ask for Mexican food recipes since all the Mexican food I tried here in the looked and tasted like everything else but real Mexican food," he explains. What started as homesickness turned into a culinary calling.The real breakthrough came when Guerrero discovered the secret behind Utah's disappointing Mexican food experience. "I walked to the tortillas [in the store] and I found out why the American people don't like corn tortillas. They taste really, really bad." That revelation led him to ship a corn grinder from Mexico and begin the laborious process of making tortillas from scratch—a practice that would eventually define his restaurant's identity.During his final year at BYU-Idaho, Guerrero began selling homemade tortillas and tamales to fellow students door-to-door. "I made tortillas and Tamales to sell to my friends and other students and I sold everything every single week." The demand was so overwhelming that the idea for House of Corn Mexican Cuisine was born.The House of Corn Experience: Where Ancient Techniques Meet Modern Salt Lake CityStep inside House of Corn's downtown Salt Lake City location, and you're immediately transported to the heart of Mexico through your senses. Three big pots of freshly cooked corn, a grinding mill and press dominate the visible kitchen, where the 3,500-year-old process of nixtamalization unfolds daily. This ancient Mesoamerican cooking method involves mixing corn kernels with lime water until the mixture resembles milk, then cooking until the skins naturally peel away—a delicate balance that Guerrero has perfected through countless hours of practice.The menu at this authentic Mexican restaurant downtown Salt Lake City reads like a love letter to traditional Mexican cuisine, far removed from the smothered burritos and flour tortilla enchiladas that dominate Utah's Mexican food scene. "Here in Utah everything is smothered burritos or flour tortilla enchiladas and that's something that I've never seen Mexico," notes one customer from Mexico who found genuine authenticity at House of Corn.The quesabirrias ($12.99) have become legendary among Salt Lake City's food enthusiasts. "This plate includes two nicely-proportioned blue corn tortillas stuffed with slow-roasted birria and plenty of melty cheese. Naturally, this plate comes with a cup of beef consomme swimming with onions and cilantro for dipping purposes." A Salt Lake City Weekly reviewer captured the experience perfectly: "If you don't dunk your quesabirrias to the point when consomme is dripping down your arm with each bite, what are you even doing with your life?" The street tacos ($4.99) showcase the restaurant's tortilla mastery beautifully. "They're served al pastor style, and they really give you a sense of how seriously this place takes its tortillas. There's a freshness, a heartiness and an overall affection for both the versatility and structure that corn has brought to Mexican food." One delighted customer described the blue corn tortillas: "I went in because I heard of their delicious blue corn tortillas through social media. They are so yummy. I got the tacos de tripas and it just melted in my mouth."Don't miss the traditional tamales ($4), where Guerrero's masa expertise truly shines. "They come in red sauce or green sauce varieties, and as soon as you peel off the steamed corn husk, you can see how gorgeous this masa is. The red sauce imparts a deep, rich color to the masa, as well as the shredded chicken inside." The breakfast menu, served all day, features authentic chilaquiles ($11.99) and pozole ($12.99) that transport diners straight to Mexico City's bustling markets.For the adventurous, try the massive pambazos ($12.99)—plate-sized sandwiches whose bread adopts a rich crimson hue from being toasted and then dunked in a chili sauce. One satisfied customer raved: "This Mexican restaurant does serve authentic Mexican food. I got the pambazo with chorizo, and the chorizo was so good, with a great portion."Downtown Salt Lake City's Connection to Traditional Mexican CultureHouse of Corn's location at 414 E 200 South represents more than just another restaurant opening—it's a cultural bridge connecting downtown Salt Lake City to the heart of Mexico's culinary traditions. "We just want to bring the Mexican experience to people," Guerrero explains, and that experience extends far beyond food to encompass education about Mexico's sacred relationship with corn.The three-color tortilla tradition that makes House of Corn unique stems from southern Mexican regions where blue and red corn varieties grow at higher altitudes. White or yellow tortillas are perhaps the norm, in part because white or yellow corn is generally easier to grow. But southern Mexican locales also cultivate blue and red corn, grown at higher altitudes, and he incorporates tortillas from the colorful kernels into his menu. Beyond aesthetics, these heritage varieties pack more nutrients than their common counterparts, offering Salt Lake City diners both authentic flavors and superior nutrition.The restaurant's commitment to authenticity extends to sourcing, with organic corn kernels arriving directly from New Mexico rather than relying on processed masa harina that can sit on shelves for months. This dedication to traditional methods connects House of Corn to a larger movement across Mexico and the United States, where chefs are reviving ancient techniques to preserve culinary heritage. Planning Your Visit to House of Corn Mexican CuisineHouse of Corn Mexican Cuisine sits at 414 E 200 South in downtown Salt Lake City, occupying the former Even Stevens space next to a 7-Eleven—an unassuming location that belies the extraordinary experience within. "Located in an out of the way spot next to a convenience store, this unassuming place is much larger and colourful on the inside than it would otherwise appear."Hours are Monday through Thursday 7:00 AM to 9:00 PM, Friday and Saturday 7:00 AM to 10:00 PM, and Sunday 8:00 AM to 3:00 PM, making it perfect for traditional Mexican breakfast, lunch, or dinner. The restaurant operates cafeteria-style, where you order and pay first, then seat yourself with a number for table delivery.Customer favorites based on recent reviews include the quesabirrias with blue corn tortillas, street tacos al pastor, traditional tamales in red or green sauce, and the hefty pozole bowls. "Super yummy. Awesome amount of food for the price, loved the vibe at this spot," notes one satisfied customer, while another emphasized the value: "This is a great quick lunch spot with plenty of seating and very attractive interior."For the full experience, order a variety of dishes to appreciate the different corn tortilla colors and their unique flavor profiles. "So many delicious options but I love the unique option of having red, white, or blue corn tortillas!" exclaims one enthusiastic reviewer. Don't forget to check out their Instagram @houseofcornutah for daily specials and behind-the-scenes glimpses of the tortilla-making process.House of Corn Mexican Cuisine proves that authentic Mexican food can thrive in downtown Salt Lake City when passion meets tradition. In a city where Mexican restaurants often cater to local tastes rather than honoring traditional recipes, Guerrero's commitment to his grandmother's legacy creates something truly special. "I'm from Mexico, and this place is legit, they make their own organic corn tortillas from scratch out of white, blue and red corn, and obviously this makes a whole experience, because food taste like you are in Mexico. For me was very difficult to find a good Mexican Food, because here in Utah everything is smothered burritos or flour tortilla enchiladas and that's something that I've never seen Mexico, but finally, someone is doing the REAL MEXICAN FOOD in Utah."As you watch those ancient corn kernels transform into vibrant tortillas and taste the difference that tradition makes, you'll understand why House of Corn isn't just feeding Salt Lake City—it's educating and inspiring a city to appreciate the profound artistry behind authentic Mexican cuisine. Sin Maíz no hay País, indeed.

The sizzling sound of fajitas hitting the cast iron skillet cuts through the warm buzz of conversation at Muertos Cantina, where co-owner Tanner Slizeski wanted to create "a vibe where people could come and drink and hang out." This isn't your typical fast-casual taco spot. Step into this elevated Sugar House cantina and you'll immediately understand why locals are calling it "the best Mexican Kitchen in Salt Lake City."What started as De Los Muertos in 2022 has evolved into something remarkable. "Muertos Cantina has definitely stepped up its game," one recent customer noted, and they're not wrong. The restaurant underwent a complete transformation in 2025, moving just doors down from its original Wilmington Avenue location to create the kind of Mexican restaurant Salt Lake City has been craving. From Fast-Casual to Elevated Cantina: The Tanner Slizeski StoryTanner Slizeski knows a thing or two about transforming restaurant concepts. The University of Utah grad first made his mark on Salt Lake City's food scene as co-owner of Spitz Mediterranean Street Food, where he and partner Josh Hill brought döner kebabs to downtown Salt Lake after being inspired by European street food travels. After traveling all over Europe, it wasn't the art or architecture that kept Tanner and Josh up at night—it was the Mediterranean street food.That same passion for authentic flavors and elevated experiences drives Muertos Cantina today. Named De Los Muertos to honor the dishes and recipes that were passed down from generation to generation by the chef/owner's family, each bite channels the spirits of yesterday, brought back to life with modern flavorful twists.The rebrand from De Los Muertos to Muertos Cantina wasn't just cosmetic—it was a complete reimagining of what Mexican dining could be in Sugar House. The restaurant now features a full-sized bar, plenty of booths and an expanded food menu with heartier plates like shrimp cocktail and fajitas, along with an agave-forward cocktail program. Where the original location could only seat 20 people, Muertos Cantina now accommodates larger parties and special occasions in a space that feels both intimate and celebratory.The Muertos Cantina Experience: Modern Mexican Meets Sugar House SoulWalk into Muertos Cantina and you're immediately greeted with complimentary chips and salsa—a small touch that signals this place is about hospitality first. The space buzzes with the energy of an authentic cantina, complete with Day of the Dead-inspired artwork and warm lighting that makes every meal feel like a celebration.The birria tacos here deserve their own love letter. Corn tortilla dipped in beef consumé, melted Muertos cheese blend, 24hr braised birria beef, pickled red onions, cilantro and 2oz side of birria consumé. That's the technical description, but what arrives at your table is pure magic. The tortillas are perfectly crispy from the consommé dip, the beef falls apart at the touch of a fork, and the accompanying broth is rich enough to warrant ordering extra just for sipping.The fajita experience is theater and flavor combined. I was a big fan of the tasty fajita platter with chicken, shrimp and steak ($23) that came with a side of tortillas, rice, beans, guacamole and chipotle lime crema, wrote an Axios food critic after the rebrand. The presentation is spectacular—your protein of choice arrives on a sizzling cast iron platter with charred lemon and roasted jalapeño, creating an aromatic announcement that turns heads throughout the dining room.But it's not just about the classics. Muertos Cantina's menu reads like a love letter to both tradition and innovation. The shrimp cocktail features grilled shrimp mixed with cocktail sauce, pico de gallo, and cucumbers, served with corn chips, salted crackers and romaine hearts. It's a dish that speaks to the restaurant's elevated approach while maintaining the fresh, bright flavors that define great Mexican cuisine.For vegetarians, the Impossible meat offerings aren't an afterthought—they're crafted with the same attention to flavor as everything else on the menu. De Los Muertos also offers a Vegetarian Menu with plant-based Impossible Meat Tacos & Burritos & more! Craft Cocktails That Seal the Deal"We pile high-volume flavor into tacos, birria, burritos, and guac—then let dangerously good cocktails seal the deal," reads the restaurant's description, and they're not exaggerating. The agave-forward cocktail program showcases spirits and flavors that complement rather than compete with the food.The "Painkiller" cocktail exemplifies this approach—a frozen cocktail mixed with rum, pineapple, orange, coconut and nutmeg that provides tropical relief with just enough complexity to keep you interested. The pineapple agua fresca offers a non-alcoholic option that's equally refreshing, made fresh daily with serious attention to flavor balance.What sets Muertos Cantina apart in Salt Lake City's competitive cocktail scene is the intentional pairing of drinks with food. This isn't just about serving margaritas (though they do those exceptionally well). It's about creating an agave program that enhances the dining experience, whether you're sharing birria tacos or diving into a loaded nacho mountain.Sugar House's Mexican Food RenaissanceMuertos Cantina sits at the heart of Sugar House's dining renaissance, on Wilmington Avenue where Mediterranean, Vietnamese, and American cuisines compete for attention. Located at 1201 E Wilmington Ave, Spitz Restaurant offers Mediterranean food just down the street, while the neighborhood continues attracting ambitious restaurateurs who understand that Salt Lake City diners are hungry for authentic, elevated experiences.The timing of Muertos Cantina's evolution couldn't be better. Sugar House has transformed from a sleepy residential area into one of Salt Lake City's most dynamic neighborhoods, complete with the new Sugar House Station food hall and established favorites like Hearth and Hill. But unlike many newcomers banking on novelty, Muertos Cantina has built its reputation on consistency, flavor, and genuine hospitality."An Old Sugar House Favorite, Now Freshly Reimagined -- and Serving Seriously Good Margaritas Muertos Cantina has brought fresh energy to Sugar House, and we couldn't be happier," noted one local food lover, capturing the sentiment of a neighborhood that's watched this restaurant grow from promising newcomer to essential destination.The restaurant's commitment to community shows in details like catering services for local events and partnerships with area businesses. This is Mexican food with roots in family tradition but branches reaching toward Salt Lake City's evolving food culture. Planning Your Visit to Muertos CantinaMuertos Cantina is located at 1215 Wilmington Avenue, Suite 110, in the heart of Sugar House. The restaurant is open Monday through Thursday 11:00 AM - 9:00 PM, Friday and Saturday 11:00 AM - 10:00 PM, and Sunday 11:00 AM - 9:00 PM. The entrance moved during the 2025 rebrand, so look for Suite 110 just off Wilmington Avenue.Parking is readily available on Wilmington Avenue and surrounding streets, and the restaurant is walking distance from Sugar House Park for those wanting to work up an appetite on the trails. The space accommodates both intimate dates and larger celebrations—something that wasn't possible in the original smaller location.For first-time visitors, start with the birria tacos and don't skip the consommé. If you're dining with a group, the fajitas provide both spectacle and flavor for sharing. The craft cocktail program deserves attention, particularly if you're an agave spirit enthusiast. And whatever you do, save room for the beignets—four fresh fried beignets covered in cinnamon and sugar, topped with a salted caramel and condensed milk drizzle.Follow @muertoscantina on Instagram for menu updates and special events, and consider making reservations for weekend evenings when Sugar House dining is at its most vibrant.The Future of Mexican Dining in Salt Lake CityMuertos Cantina represents something important in Salt Lake City's dining evolution: the marriage of authentic flavors with elevated presentation, family traditions with contemporary energy, and neighborhood intimacy with citywide ambition. "Just dined at the Muertos Cantina - De Los Muertos v2.0. Wow. Amazing. My fave menu is now expanded but my faves are still there," one customer noted, perfectly capturing how the restaurant has managed to grow without losing its soul.In a city where Mexican restaurants often choose between fast-casual convenience and fine-dining pretension, Muertos Cantina has carved out something more interesting: a place where "people could come and drink and hang out" while experiencing food that honors both tradition and innovation. It's exactly what Sugar House—and Salt Lake City—has been waiting for.This is Mexican food for people who take flavor seriously, served in a space that understands hospitality, crafted by restaurateurs who know that the best dining experiences happen when authenticity meets ambition. In short, it's why Muertos Cantina has become the best Mexican restaurant in Sugar House—and one of the most exciting dining destinations in all of Salt Lake City.

The smell of fresh tzatziki and grilled gyro meat hits you the moment you walk into Santorini's Greek Grill in Sandy's Mountain View Village Shopping Center. "Santorini's Greek grill has to be my favorite fast casual eatery! I'm obsessed with Lemon Chicken Gyro 'Santorini Style' and their Loaded Feta fries," writes one devoted customer. This isn't your typical Greek restaurant where you point to a menu item and hope for the best. At this bustling spot on State Street, you watch your meal get custom-built exactly the way you want it, with unlimited toppings for one low price—a revolutionary approach that's made Santorini's the best Greek food in Sandy Utah. From Toy Kitchen Inspiration to Fast-Casual RevolutionSean Dehghani is the owner of Santorini's Greek Grills, and his journey to creating Utah's most innovative Mediterranean concept started with an unexpected source of inspiration. Santorini is a Greek island in the Aegean Sea. But it was also the name written in chalk on top of his young son's play kitchen. So when he was considering a name for the restaurant, Santorini's seemed like a good fit.With over eighteen years of experience and expertise in the restaurant industry, Sean knew he wanted to revolutionize how people experienced Greek food. Owner Sean Dehghani applied the assembly line concept to Greek food when he opened in 2018 at Farmington Station Park. Its success, he said, is due to three factors: "Customer experience, food quality and speed."The Sandy location represents a major milestone for the brand—Sandy is the third location for Santorini's and the first franchise, proving that Sean's vision could scale beyond his direct oversight. Dehghani said multiple locations were always part of his plan — "Go big or go home."The Build-Your-Own Greek Experience That's Changing Sandy's Food SceneWhat makes Santorini's the standout choice for Greek food in Sandy Utah isn't just the fresh ingredients or generous portions—it's the complete customization that lets you create your perfect meal. You can "Build Your Own Pita or Bowl," for one low price (unlimited toppings included) or choose from our Traditional Favorites Menu.The magic happens at the assembly line, where you can watch every ingredient get added to your creation. "Fabulous Greek food with American influence. It tasted fresh, yummy, and satisfying. My kids devoured the puffy pitas, hubs and I enjoyed the huge pitas. Highly recommend the lemonade," shares one family who discovered the restaurant during a busy dinner rush.But don't think this customization means compromising on authenticity. Sean has carefully crafted signature dishes that showcase true Mediterranean flavors with modern twists. For a smoky twist on the classic gyro, try the Wasatch Gyro, featuring tender meat, crunchy onion rings, and a smoky BBQ Sauce in a fresh pita. Crispy Puffy Pitas offer gyro meat, feta cheese, and Doner Aioli Sauce in deep-fried pockets.The restaurant's most talked-about creation has to be their loaded fries. We are known for our Loaded Fries, and customers can't get enough. "Went here on a Friday night with my family. I got the Greek salad with gyro meat. Very good. My husband got the loaded fries, a little too spicy for our kids but tasty," notes one reviewer, highlighting how even the spice level can be adjusted for families.For those seeking healthier options, the restaurant delivers there too. The Harvest Grain Mushroom Bowl is a nutritious blend of kale, ancient grains, roasted potatoes, honey sriracha mushrooms, and feta cheese, all elevated by our house-made Skhug Sauce. Vegetarians and vegans aren't afterthoughts here—Vegans and vegetarians can indulge in the Falafel Power Bowl, with cauliflower rice, chickpea falafel, and vibrant toppings, all dressed in Skhug and Calabrian Chili Sauce.The portions are consistently generous, which explains why families keep returning. The food is freshly prepared, with generous portions and great value. The staff provides fantastic customer service, and the restaurant has ample seating. Mountain View Village's Mediterranean Anchor in Sandy's Dining SceneSantorini's Greek Grill has claimed its spot as a cornerstone of Mountain View Village Shopping Center, one of Utah's premier retail destinations. Nestled in the heart of Mountain View Village Shopping Center, Santorini's Grill offers a mix of brand-new, chef-inspired entrees as well as their build-your-own Pita or Bowl. The restaurant's warm and inviting interior provides the perfect backdrop for family gatherings, work meetings with colleagues, or casual lunches with friends.The new Mountain View Village sits on 85 acres in one of the fastest growing areas in Utah. This strategic location puts Santorini's at the heart of Sandy's expanding dining landscape, serving families from Sandy, Riverton, and the broader South Valley area.Sean's commitment to community runs deeper than just serving great food. "Give back and put good out there," is our owner's motto. At Santorini's, we are locally owned and operated and believe in giving back. This philosophy has helped establish the restaurant as more than just a dining destination—it's become a community gathering place where "My family and I absolutely love this place. We've never had a negative experience here, or awful service. It's clean and bright inside with a vibrant blue and open seating area."The restaurant's success has been recognized beyond just customer reviews. 5x Utah's BEST OF STATE award winner speaks to the consistent quality that has made Santorini's a standout in Utah's competitive food scene. Planning Your Visit to Santorini's Greek Grill SandyReady to experience the best Greek food Sandy Utah has to offer? You'll find Santorini's Greek Grill at 10369 State St, Sandy, UT 84070 in the Mountain View Village Shopping Center. The restaurant serves 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 - 9:00 pm, Sat - 11:00 am - 9:00 pm, Sun - 12:00 pm - 7:00 pm.First-time visitors should definitely try the signature "Santorini Style" lemon chicken gyro and don't skip the loaded feta fries. Customers highly recommend this establishment, especially the baklava for dessert. Pro tip: "We arrived at seven, and there was a huge line. The line was a little more than halfway to the door," so consider visiting during off-peak hours if you're in a hurry.The restaurant offers multiple service options including Curbside pickup, Delivery, Takeout, Dine-in, making it convenient whether you're dining in Mountain View Village or taking your Mediterranean feast home. For catering needs, "We even had them cater a huge graduation party for us and everyone raved about the food," shows they can handle larger events with the same quality standards.Connect with them on Instagram @santorinisgrill to stay updated on new menu items and special promotions.The Bottom LineSantorini's Greek Grill has earned its reputation as the best Greek food in Sandy Utah by combining Sean Dehghani's industry expertise with a genuinely innovative approach to Mediterranean dining. The build-your-own concept, generous portions, and commitment to fresh ingredients create an experience that satisfies both traditionalists and adventurous eaters. Whether you're grabbing a quick lunch in Mountain View Village or planning a family dinner, Santorini's delivers the perfect blend of convenience, customization, and authentic flavors that keeps Sandy's diverse community coming back for more. In a state where fast-casual dining continues to evolve, Sean's vision proves that innovation and tradition can create something truly special—one custom pita at a time.

186 I St, Salt Lake City, UT 84103

📍 970 E 3300 S, Millcreek, UT 84106 📍 1110 S State St, Orem, UT 84058