Restaurants

There's this moment when you bite into Jay Bird's Mac Daddy sandwich that makes everything stop. The crunch of the perfectly fried chicken breast gives way to creamy mac and cheese spilling out the sides, comeback sauce dripping onto your fingers, all nestled in a brioche bun that somehow holds this glorious mess together. As one DoorDash reviewer put it: "WOW! EASILY THE BEST CHICKEN SANDWICH EVER." And honestly? They're not wrong. At Red Cliffs Mall in St. George, Utah's first Jay Bird's location has been slinging the best Nashville hot chicken the state has ever seen since opening in May 2023. One customer who tried the macaroni and cheese chicken sandwich said they "loved it so much it was the first place we came back to when we visited St George again." That's the thing about authentic Nashville hot chicken—once you've had it done right, everything else is just fried chicken with hot sauce. From Chicago's South Side to St. George: The Chef Jay Story Jay Bird's Chicken started in Long Beach, California in 2019, created by Executive Chef Jay Bogsinske and Wild Thyme Restaurant Group. But the real story begins way before that, in Chicago's South Side, where young Jay watched his mother and grandmother turn their kitchen into a neighborhood legend. "They would cook everything with that," Bogsinske remembers about the leftover bacon fat his family saved for cooking. "I was probably like 8 or 9 years old before I realized that everyone doesn't cook their eggs with that." Every year during the holidays, his entire house would be covered in paper bags for cooling as each batch of cookies was carefully baked with close attention paid to the flavors and details. But it was those summers in Nashville that changed everything. Jay Bird's represents Chef Jay's upbringing in Chicago, where he would spend summers visiting Nashville and frying chicken every Sunday as a family tradition. He absorbed the real deal—the layers of seasoning, the brining, the flouring, the milk dipping. All those things that separate authentic Nashville hot chicken from the pretenders. Here's where it gets interesting: Bogsinske left a career in fine French dining to pursue a cuisine that's less pretentious and more down to Earth. Because when you ask chefs what their favorite food is, nine times out of ten they're going to tell you about some hole-in-the-wall. "Eating Nashville hot chicken back then meant eating on a picnic table in front of a shack," he explains. That's the spirit he brought to Jay Bird's—James Thornton Prince's legacy from Prince's Hot Chicken Shack, which opened in 1945 and started the whole Nashville hot chicken movement. The Nashville Hot Chicken Experience at Jay Bird's St. George Walk into Jay Bird's at Red Cliffs Mall and you might be surprised by the aesthetic. As one first-time visitor described it: "First impression is 'What a clean Sterile place' It's all white with nothing on the walls." But that minimalist approach isn't an accident—it keeps the focus exactly where it should be: on making exceptional chicken. The staff greets you immediately and explains your choices. And here's where Jay Bird's separates itself from every other chicken spot in Southern Utah: you get six levels of heat. From Plain Jay (no spice) all the way up to Fire—which uses Carolina Reaper, literally one of the hottest chili peppers in the world. "After you get done frying the chicken, you take it through a second stage where you shake on your spice seasoning of choice," explains Branen Fitzgerald, Jay Bird's creative director. This isn't just tossing hot sauce on fried chicken. This is the real Nashville technique—a cayenne pepper spice paste applied after frying, creating that signature heat and flavor that's become legendary in Music City. The Mac Daddy: St. George's Most Craveable Sandwich Let's talk about the Mac Daddy, because this is what people drive across town for. One regular customer said: "Walk dont run to get the Mac Daddy Sandwich & Fries, it's SO good. I crave this thing 24/7, it's probably one of the best chicken sandwiches ive had." It's a seven-ounce fried chicken breast—massive, crispy, spiced to your preference—topped with house-made mac and cheese and comeback sauce, all on a brioche bun. The same reviewer noted that "this thing is a little difficult to eat so I recommend eating the sandwich with the paper still around it." Pro tip right there. They also swap the fries for extra mac and cheese, which "is so delicious." Is it on the pricier side compared to other chicken sandwich places in St. George? Yeah. But as that customer assured: "it is completely worth it." Blazin' Fries: The Side That Steals the Show One local declares: "Blazin' Fries are genuinely my favorite comfort food!" And another agrees: "Absolutely love this place. The Blazing Fries Medium spice will change your life. I can't get enough of it." These aren't just seasoned fries. The Blazin' Fries come topped with mac and cheese, one chopped tender spiced with your choice of heat, comeback sauce, and Big Sexy sauce. It's basically a full meal disguised as a side dish. The crinkle-cut fries stay crispy even under all those toppings, and the combination of creamy, spicy, and savory hits different. Chicken & Waffles: Sunday Tradition Meets Fast-Casual One reviewer who ordered the chicken and waffles with sweet tea said: "Food was served quickly and tasted great...I thought it was terrific!" The fried chicken is described as "some of the best I've ever tried," and even the waffle underneath was exceptional—"a testament to Jay Birds' approach of doing a few things really well, rather than a few dozen things just alright." Bogsinske explained his philosophy: "When you look at In-N-Out, or you look at [Raising] Cane's, you just see these double lines of people. Their registers never stop." That focused menu strategy is working—customers aren't overwhelmed with choices, but every option on the menu is executed at the highest level. A Word About Heat Levels: Choose Wisely Look, Nashville hot chicken is spicy. That's the whole point. But Jay Bird's gives you control. One couple from Sedona ordered medium and "found it to be just the right amount of heat," noting that the chicken was better than Popeyes or Chick-fil-A, with chicken that's "moist, lightly breaded and served piping hot." But respect the fire. One DoorDash reviewer learned the hard way, ordering a higher spice level and finding it genuinely too hot to eat. The lesson? Start with Plain Jay or Mild if you're new to Nashville hot chicken. You can always go hotter next time. And trust me, there will be a next time. Jay Bird's & St. George's Growing Food Scene When Jay Bird's opened in May 2023, it became Utah's first location for the growing chain. The restaurant took over the old Arby's location in the Red Cliffs Mall parking lot, becoming the 9th Jay Bird's in the U.S. The renovation transformed the space completely—new commercial kitchen, tile work throughout, updated facade. As the construction team noted, seeing Jay Bird's "filled with hungry patrons and Jay himself handing out trays of delicious-looking Nashville-style hot chicken during the grand opening" made all the renovation effort worth it. St. George's food scene has exploded in recent years, and Jay Bird's arrival represents something significant: authentic, technique-driven cooking from a chef who actually knows the tradition he's representing. Bogsinske saw what was happening with Nashville hot chicken in LA and noticed that "nine out of 10 people doing it really don't know Nashville hot chicken. They want to cash in on it, but they don't understand all the layers of seasoning, brining, the flouring, the milk dipping, all those things. It's painfully obvious to people who do know what it is that a lot of people don't know what it is." That commitment to authenticity matters. You're not getting some corporate approximation of Nashville hot chicken—you're getting the real technique, learned from summers in Music City and refined through years of fine dining experience. Planning Your Visit to Jay Bird's Chicken St. George Location: 1694 Red Cliffs Dr, St. George, UT 84790 (Red Cliffs Mall) Hours: Monday-Thursday: 11am-9pm Friday-Saturday: 11am-10pm Sunday: 11am-7pm What to Order: First-timers: Get the Mac Daddy sandwich at Mild or Medium heat with Blazin' Fries. Add an Arnold Palmer—customers say they're delicious. For the table: Order The Chop (chopped tenders mixed with coleslaw, pickles, and both sauces) to share Spice lovers: Work your way up the heat scale—don't jump straight to Fire unless you really know what you're doing Classic route: Chicken and waffles with sweet tea for that authentic Sunday tradition vibe Insider Knowledge: Keep the paper wrapper around your Mac Daddy while eating—it helps contain the beautiful mess Sub the regular fries for mac and cheese on any meal Staff is "super friendly and helpful with our order" so don't hesitate to ask questions about spice levels Located right off I-15, making it perfect for travelers heading to or from Zion National Park (40 minutes away) Find Them Online: Instagram: @jaybirdschicken Website: jaybirdschicken.com Phone: (435) 218-7288 The Bottom Line Nashville hot chicken isn't just a trend in St. George anymore—it's a permanent fixture, and Jay Bird's is setting the standard. Chef Jay Bogsinske brought decades of technique, family tradition, and genuine respect for the craft to Southern Utah's desert landscape. As one customer summed it up simply: "Excellent food and excellent service! We loved the fries, the sandwiches and these guys were super friendly and helpful with our order. I'd recommend these guys over and over again!" Whether you're a St. George local looking for something beyond the usual chain restaurants, a foodie exploring Southern Utah's evolving dining scene, or a traveler needing a serious meal before hitting the trails at Zion, Jay Bird's delivers. Just remember: choose your spice level wisely, keep that paper wrapper handy, and prepare for your new favorite comfort food obsession. The Mac Daddy awaits.

There's a moment—about halfway through the legendary hotcake at Five5eeds—when you realize you're not eating typical Park City breakfast fare. The pancake (though calling it just a "pancake" feels criminal) arrives looking like something between a work of art and a fever dream: lemon mascarpone pooling into wild berries, edible flowers catching the morning light, pumpkin seeds and pecans scattered across microgreens. One reviewer called it "the most remarkable breakfast item I have ever eaten—it tastes better than it looks and it looks like a Monet painting." That pretty much sums up what Ian Pope has been building since he arrived in Park City seven years ago. The Australian café sits tucked in the Snow Creek shopping center, away from Main Street's tourist crush, where locals line up 40 minutes deep on Saturday mornings. Customers describe every item as "a work of art" crafted with fresh, organic ingredients. This isn't brunch theater. This is what happens when someone who grew up eating breakfast in Sydney's eclectic café scene decides Park City needs a serious wake-up call. From Sydney Cafés to Snow Creek Drive: Ian Pope's Culinary Journey Ian Pope arrived in Park City in 2018 and quickly fell in love with the town, starting as general manager at Five5eeds before purchasing the café five years later from founders Andrew and Tiffiny Percy. The Percys—fellow Australians who'd been running the place for eight years—created "something extraordinary," Pope says, bringing Melbourne's hip dining scene to Utah's mountains. But Pope wasn't just stepping into an established business. He was continuing a tradition he'd been building his entire life. Pope earned his kitchen chops at eclectic Sydney cafes and "an Ecuadorian street restaurant," and visited coffee farms in Papua New Guinea and South America, seeing firsthand how ethically sourced coffee changes communities. That's not the resume of someone looking to flip eggs and pour drip coffee. That's someone who understands that breakfast in Park City should be treated like the day's most important meal—because it actually is. Now Pope owns not just Five5eeds but two other restaurants—Matilda and Tilly's Charcoal Chicken—each "a taste of home" that the whole Park City community shares. He serves on the Chamber board, raises a two-year-old, and somehow still finds time to experiment endlessly with local produce and unique flavor combinations. "I'm passionate about Park City, but I'm Aussie through and through," Pope laughs, fondly recalling his mom's Down Under recipes. The Five5eeds Experience: Where Melbourne Coffee Culture Meets Utah Mountain Living Walk into Five5eeds any morning and you'll get it immediately. The vibe isn't precious—it's energetic, buzzing, alive. A leading Australian interior design firm created the upscale interior that feels trendy but not cold, with dishware made by a family of Australian potters who've been in business for 60 years. But honestly? You're not here for the décor. You're here because someone told you about the Melbourne coffee flown in from Australia, or because you heard whispers about the smashed avocado toast that'll make you reconsider every sad version you've eaten before. Australian coffee is medium-bodied with milder flavor than beans worldwide, known for chocolate and nutty flavors with distinct sweetness and lack of bitterness, made espresso-style rather than drip for a much smoother, lighter, more caramel-tasting cup. As one regular puts it: "If you've heard about Australians complaining about the terrible coffee in the United States, come down to Five5eeds and find out how they like it." The flat white game here is serious business. The Menu: Australian Breakfast Culture Meets Utah's Seasonal Bounty The beauty of Five5eeds isn't just that they do Australian café classics—shakshuka, Turkish eggs, smashed avo—it's that they do them with ingredients sourced from Utah farms and a scratch kitchen mentality. Pope emphasizes using "only the best ingredients" with everything made in-house, noting that "people recognize that." The Hotcake remains the undisputed champion. Multiple visitors report the hotcake is "so big and delicious" they had to share it, with its texture similar to actual cake with a crispy, buttery crust. The thick hotcake doesn't require syrup due to the seeds, honey, fruit, microgreens, edible flowers, and cheese topping. One guest ordered steel-cut oatmeal and an açaí bowl, then saw the hotcake pass by and couldn't resist. "I scarfed that thing down so fast, it was ridiculous," he admitted. "One massive pancake basically with a ton of yumminess on top." The Smashed Avocado Toast is what introduced Park City to proper Australian "avo on toast" culture. Customers rave about "a pile of fresh avocado on amazing thick-cut bread," topped with mint, feta, chili jam, and your choice of a poached egg or thick-cut bacon. The Infatuation notes that "even if you've had dozens of avocado toasts in your life, their version will still impress you." The Shakshuka and Turkish Eggs represent the global breakfast menu that's pure Melbourne café culture. Pope explains these are "things you'll see on menus in Australia all the time, but not necessarily over here," including Moroccan shakshuka and Turkish eggs alongside breakfast congee. The Turkish eggs feature "a spicy red sauce with cool yogurt, unlike anything I've tried before," while reviewers specifically call out the "Shaksouka eggs" as exceptional with "very pleasant and efficient staff." The Pulled Pork Benedict shouldn't work as well as it does—but this is what happens when technique meets creativity. Groups ordering family-style consistently include the pulled pork Benedict alongside the smashed avocado toast, Turkish eggs, and berry hotcake, finding "they were all delicious." The Açaí Bowls and Breakfast Bowls cater to Park City's health-conscious ski crowd. "The Merperson" Smoothie Bowl showcases blue spirulina, coconut milk, bananas, mango, and pineapple, while the granola bowls and chia pudding provide that fresh, energy-rich fuel before hitting the slopes. A Locals' Favorite in Park City's Competitive Breakfast Scene Here's what matters: basically everybody in Park City knows and loves Five5eeds, even though the wait can be long—sometimes over an hour on the weekends. But locals will tell you to stick it out. Put your name on the list, grab an americano or green juice from the coffee bar, and wait for a table in the dining room that mixes small bistro two-seaters with high tops, large round tables, and even a secluded nook with a bar counter. Pope built the restaurants to be "not just places to eat, but places to gather," creating something "really special for the locals." "I've learned that Parkites are loyal and kind," Pope says of his Park City business experience. "People are so welcoming and quality focused." The café attracts everyone from families with teens who "beg us to go for breakfast" multiple times a year to solo diners who frequent Five5eeds "at least 2 times per week for their fabulous food and drinks." Families appreciate that "kids menu is absolutely brilliant too" with all dishes "freshly made, superbly presented and exceptionally tasty." And it's not just breakfast. The lunch menu—featuring items like shrimp tacos, chicken noodle soup, and Niçoise salad—holds its own. One group visiting for both breakfast and lunch over several days tried "the chicken noodle soup, bacon and egg breakfast sandwich, Smashed avo on toast, shakshouka, eggs our way and the best shrimp tacos we've ever had. Nothing failed." Five5eeds and the Evolution of Park City's Food Scene What Pope has done—first at Five5eeds, then expanding with Matilda next door and Tilly's Charcoal Chicken in Kimball Junction—is bring a slice of Sydney's food culture to Utah's mountains. "I always swear that anything I do will have little nods to back home because I miss it so much. But I also love it here. So, just desperately trying to have my own little piece of Australia in Park City," Pope explains. The gluten-free and vegan breakfast options are clearly marked and genuinely good—not afterthoughts. Staff are knowledgeable about celiac disease and alert the kitchen when orders come in, with extensive menu modifications available. The Turkish eggs and bacon-egg breakfast sandwich both come with excellent gluten-free bread options (though be warned: GF bread costs an extra $2). Five5eeds changes the menu with the seasons, ensuring tasty fare year-round and that there's something new to try no matter when you visit. That commitment to seasonal, local sourcing while maintaining Australian authenticity is what makes the place special. It's not trying to be a Sydney café cosplaying in the Wasatch Mountains. It's a genuine expression of what happens when Australian café culture meets Utah's incredible local ingredients and outdoor lifestyle. Planning Your Visit to Five5eeds Location: Suite EF, 1600 Snow Creek Drive, Park City, UT 84060 Hours: 7:30am - 3pm, every day except Christmas and Thanksgiving What to Order: First-timers: The hotcake (share it unless you're very hungry) and a flat white Health-conscious: The açaí bowl or smashed avocado toast Going big: Turkish eggs or shakshuka with a side of the exceptional bacon Lunch crew: The shrimp tacos or tuna Niçoise Insider Tips: Weekend waits can exceed an hour—get your name on the list and grab coffee from the bar while you wait Best time to visit: Weekday mornings between 8-9am or after 1pm for lunch The location makes it "the perfect breakfast stop before exploring and hiking at McPolin Barn" or "before or after a summer or winter outdoor activity with Red Pine Adventures" Plenty of parking in the Snow Creek shopping center—way easier than downtown Park City They take reservations, which is clutch during ski season Follow them on Instagram @five5eeds for seasonal menu updates Why Five5eeds Matters to Utah's Food Story In a state where breakfast culture often means diners serving massive portions of eggs and hash browns, Five5eeds represents something different: the idea that breakfast can be art, nourishment, and community all at once. As one reviewer perfectly summarized: "After spending a day eating at the over-priced and over-hyped downtown Park City restaurants, we drove a few miles to Five5eeds for breakfast on our second day. Five stars isn't enough for this establishment." Pope's vision extends beyond just serving good food. He's building a piece of Australian culture in Park City—through the specialty coffee sourced from Melbourne roasters, through the globally-inspired menu that reflects Sydney's multicultural food scene, and through the commitment to quality ingredients and scratch cooking that defines Australian café culture. "The coffee was terrific," one breakfast guest noted, along with the "outstanding breakfast" where "a couple of people had Shashuka and loved it." That's the Five5eeds experience: coffee that Australians actually approve of, food that makes you rethink what breakfast can be, and a space where Park City locals gather because the quality never wavers. Whether you're fueling up for a powder day at Park City Mountain, recovering from last night's après scene, or just want to understand why Melbourne café culture has conquered the world, Five5eeds is your answer. Just don't skip the hotcake. Seriously. Don't. Five5eeds Café1600 Snow Creek Drive, Suite EFPark City, UT 84060Open daily 7:30am-3pmInstagram: @five5eeds

Walk into the Social District Boutique on Red Cliffs Drive in St. George, and you might browse through racks of carefully curated clothing without ever knowing what's hiding twenty feet away. But push on that seemingly ordinary bookshelf near the back, and you'll step through into another world entirely—one where Old Fashioneds pour from flasks hidden inside hollowed-out books, where jazz drifts through dim lighting, and where every dish tells the story of somebody's journey home. This is Book Club Bistro, and it's unlike anything else in Southern Utah's dining scene. "Behind a bookcase lies a hidden gem in St. George, UT...the Book Club Bistro! The food and service did NOT disappoint. Everything we had was delicious!" raves one recent visitor on OpenTable. And they're not alone. Since opening in February 2025, this speakeasy-style bistro has become the worst-kept secret in St. George—the kind of place where everyone feels like a regular, even on their first visit. How a Christmas Conversation Became St George's Hidden Restaurant The story of Book Club Bistro St George didn't start with a business plan. It started with Kristee Proctor noticing that the small wine bar in the back of Social District Boutique had gone dark. Proctor, who loves to cook but had no restaurant experience, initially thought she'd help the boutique owner find someone to rent the kitchen. Then she had a different thought: "Why not try to run a restaurant there myself?" She turned to Payten Crawford, who was managing a Cedar City sports bar at the time. "When Payten came down and started looking at it, she said, 'When I quit my job next week, we are going to have to make some changes,'" Proctor recalled. "I told her, 'If you are serious, then we are going to do this.'" After extensive remodeling and mapping out every detail of their concept, the duo launched with a gala featuring singer-songwriter Levi Lowrey, who co-wrote Zac Brown Band's "Colder Weather." The name? Proctor used to joke with her husband, telling him she was "going to the book club" when she was actually going for cocktails. The perfect cover story became the perfect restaurant name. Today, Crawford oversees the bar while Proctor runs the kitchen. "We are trying to bring people to a place and an experience that is not typical St. George," Proctor explains. "We want to give them an experience they won't find anywhere else." The Craft Cocktail Experience That Makes St George's Speakeasy Stand Out At most restaurants, you order a drink and it arrives. At Book Club Bistro, the cocktails are theater. The signature Old Fashioned doesn't come in a glass—at least not at first. It's served inside a hollow book that you open to find a flask with the mix, which you pour into your glass yourself. The Book Club Martini arrives on a gold tray with a perfume bottle filled with olive brine so you can mist your own drink. Order the Hot Honey Manhattan, and watch as the flash paper affixed to the glass ignites and burns, infusing the cocktail with rosemary honey. Then there's the Hemingway Shot—Bulleit whiskey served in a shotgun shell, a darkly literary nod that the menu acknowledges with characteristic honesty: "It's a little dark..." "If you are into classic drinks, I'd recommend the Old Fashioned, it has a fun presentation," suggests one reviewer who's clearly become a regular. Crawford, who crafts all 23 cocktails on the menu, ensures that non-drinkers get the same level of creativity. The mocktails are just as inventive and beautifully presented as their alcoholic counterparts—because at Book Club Bistro, the experience matters more than what's in the glass. The bar area itself is presided over by Felix Sinatra, a gold-colored stag wearing spectacles and smoking a pipe. The mascot was named through a customer contest and even has his own cocktail—a potent mix of Empress gin, Limoncello, St. Germain, grapefruit juice and ginger ale. The Food: Where Home Cooking Meets World Travel Here's what makes the food at this unique restaurant in St George Utah different: every single item is made from scratch, and every recipe has a story. All the items on the menu come from recipes Proctor amassed while living in various culinary hotspots across the country. "People love my cooking," Proctor said. "My husband, Mike, used to say, 'When you open a restaurant one day, this should be on your menu.' So some of our menu items come from his suggestions." Start with the deviled eggs—not your grandmother's church picnic version. These are elevated, playful, and according to multiple customers, surprisingly memorable as an opening act. But the real showstopper? "My husband and I kicked things off with the deviled eggs and the meatballs with bacon jam—honestly, the best meatballs I've ever had!" writes one Yelp reviewer. Those meatballs with bacon jam have developed a cult following, the kind of dish that makes people cancel other dinner plans. The crab cakes tell their own story. The dish pays homage to the delicious crab cakes Proctor used to prepare when she lived in Maryland. One woman servers have dubbed the "crab lady" recently came to the bistro on five successive days for the crab cakes. Served with corn relish, they're the taste of the East Coast transplanted to the Utah desert. For mains, the miso salmon on coconut rice has become one of the restaurant's most popular items—a dish that showcases Proctor's global influences while maintaining the comfort food sensibility that defines the menu. The brisket smashed potato and pasta alla vodka both earn regular mentions in reviews, with customers noting the generous portions and bold, satisfying flavors. Even the chicken kabob adds a touch of surprise, served hanging over a bed of orzo for a presentation that's as fun as it is flavorful. For dessert, try the affogato elevated with a shot of amaretto, or take a chance on the mysteriously named "Mystery Novel"—which one customer described as "surprising and seriously good." The Speakeasy Atmosphere: Why Reservations Are Essential Step through that bookcase and the transformation is immediate. The lighting drops to a warm, intimate glow. Jazz plays at exactly the right volume—present but never intrusive. Chandeliers cast soft light over a space that seats maybe twenty people on a busy night. "Once they come through that bookcase they're in a different place," Crawford said. "They're in a different time zone. They can just relax and sit back and enjoy the experience. Eat good food, drink good drinks and have a social environment where they can just escape everyday life." The prohibition-era aesthetic isn't over the top. There's an AI-generated painting called "Book Heads" on one wall—people with open books for heads, created when Proctor asked AI to visualize her speakeasy concept. Books line the shelves, including cocktail recipe collections with titles like "Tequila Mockingbird" and "Gone with the Gin." "This is easily one of the best restaurants in St. George--perfect for a date night. The space is cozy and intimate, so I definitely recommend making a reservation," advises one reviewer who clearly learned this lesson the hard way. And they mean it about the reservations. The intimate dining experience means walk-ins are a gamble, especially on weekends. This isn't a place you just happen upon—it's a destination you plan for. Book Club Bistro's Role in St George's Evolving Food Scene Southern Utah isn't exactly known for its speakeasies. The region's dining scene has traditionally leaned toward steakhouses, family restaurants, and the occasional upscale spot catering to Zion National Park tourists. Book Club Bistro represents something different—a dining experience that would feel at home in Salt Lake City's cocktail scene but brings that sophistication to St. George with genuine warmth and none of the pretension. The restaurant even hosts an actual book club on the last Tuesday of each month, where diners gather to discuss a selected title while enjoying the full menu. Recent selections have included "The Book Thief" by Markus Zusak—and yes, they play the audiobook in the bathroom, because why not lean all the way into the literary theme? "Everything is just plated so beautifully," Crawford said. "People see it and they're not expecting it." That element of surprise—from finding the entrance to the theatrical cocktail presentations to discovering that yes, the food is actually that good—defines the Book Club Bistro experience. "This is a literal hidden gem! It is a perfect date night or girls night out spot! The owners are amazing and the service is top notch!" notes another regular customer. Planning Your Visit to Book Club Bistro Location: 250 Red Cliffs Drive, Suite 26A, St. George, UT 84790(Inside Social District Boutique—look for the bookcase) Hours: Tuesday-Saturday: 11:00 AM - 9:00 PM Sunday: 10:30 AM - 2:00 PM (Brunch) Monday: Closed Reservations: Essential, especially for dinner. Call (435) 288-3323 or book through OpenTable. What to Order:First-timers should start with the deviled eggs and those legendary meatballs with bacon jam. For mains, the miso salmon and crab cakes get the most love from regulars. And absolutely order at least one theatrical cocktail—the Old Fashioned in a book is the signature for a reason. Parking: Private lot available at the Shoppes at Zion complex. Insider Tips: Make reservations well in advance for weekend dinners Tuesday through Thursday lunches are less crowded Ask your server about the monthly book club dinner if you're a reader The Sunday brunch service offers a more relaxed vibe Don't be shy about asking about gluten-free options—they have them Find them:Instagram: @book.club.bistroFacebook: Book Club Bistro Why This Hidden Restaurant Matters In a region where chain restaurants still dominate and "upscale" often means adding a steak to the menu, Book Club Bistro St George proves that Southern Utah is ready for something more imaginative. It's a place where the theater of dining—from the moment you push through that bookcase—matters as much as what's on the plate. "Love, love, love this place. Best lunch spot ever! Drinks were amazing, food was outstanding and the atmosphere was truly amazing," sums up one review. This is the kind of restaurant that changes how people think about their hometown's food scene. It's where locals bring out-of-town visitors to prove that yes, St. George has more than tourist traps near Zion. It's where anniversary dinners happen, where friends gather for girls' nights, where craft cocktails meet scratch cooking in a space small enough that everyone really does start to feel like a regular. The password? Just tell them you're at Book Club. And when you push through that bookcase for the first time, when you watch your Old Fashioned being poured from a flask hidden in a hollowed-out book, when you taste those meatballs with bacon jam that have people coming back five days in a row—you'll understand why this hidden speakeasy in St George Utah has become one of the worst-kept secrets in Southern Utah. The best secrets always do get out eventually. Especially when they're this good.

Walk through the red gates of Salt Lake Chinatown on State Street, and you'll find something that didn't exist in Utah just a few years ago—the kind of Korean fried chicken that makes you stop mid-conversation to figure out how something can be this crispy. ChickQueen sits just inside the entrance to the Chinatown Supermarket complex, and the sound of shattering batter has become the soundtrack to one of South Salt Lake's most compelling food stories. "The flavor - on point! But the crispiness and excellent texture with the well cooked meat inside? Wow! These are the best cooked I've had in a long time," writes one Tripadvisor reviewer about their honey garlic wings. "Most places that do wings? They over fry and undercook the meat - NOT HERE!" This isn't Buffalo wing territory. This is Korean fried chicken Salt Lake City needed—light, impossibly crispy, and glazed with flavors that walk the line between sweet, savory, and just-spicy-enough. From Seoul's Streets to Salt Lake's Chinatown: Guljoo Kim's Mission Guljoo Kim didn't just open a chicken restaurant. She traveled to Seattle and California, ate at every Korean fried chicken spot she could find, and came back to South Salt Lake determined to do one thing: bring authentic Korean-style fried chicken to Utah. "My mom was already a good — well, great — cook," says Ryan Moon, her son and the restaurant's current manager. But Guljoo Kim knew that running a restaurant required more than home cooking skills. She threw herself into research mode, studying techniques, testing recipes, and understanding what made Korean fried chicken different from the American style most Utahns grew up with. When ChickQueen opened three years ago inside the Salt Lake Chinatown complex, they were the only place in Utah serving this style of Korean chicken. Ryan Moon, a Salt Lake City native himself, explains that fried chicken is one of Korea's most popular street foods—but finding it made right? That was nearly impossible in Utah. The technique matters. Korean fried chicken uses a lighter batter than traditional American wings, creating what customers consistently describe as "shatteringly crispy" texture. As one reviewer notes, it's "not like Buffalo wings as the batter is shatteringly crispy." The double-fry method—cooking at a lower temperature first to render the fat, then cranking up the heat for that final crunch—creates a chicken wing that stays crispy even after it's been glazed. The ChickQueen Experience: What Makes Salt Lake Chinatown's Korean Chicken Special Step up to the counter at ChickQueen and you're faced with a decision: boneless or bone-in, and which sauce will change your life today? The honey garlic reigns as the most popular flavor, and for good reason. "I got the 10 pieces honey garlic for takeout," one reviewer writes. "This is so far one of the best Korean fried chicken I have tried. Their batter is well seasoned and very crispy. And the sauce is just right, did not make the chicken soggy." But the spicy hot glaze has its devotees too. A DoorDash customer raves: "Sweet mother of Korea! The reviews are right! The chicken was to die for. Crispy and the meat was still so juicy. Small (9-10 pieces) was perfect for 1 person! The sauce was to die for. Spicy sauce was so yummy." Here's what else ChickQueen serves up: The Chicken Options: Bone-in wings and drumsticks (the purist's choice) Boneless bites (easier to share, same crispy texture) Plain, if you want to taste the batter's glory unadorned The Glazes: Honey Garlic (sweet, garlicky, consistently praised) Spicy Hot (sweet-spicy kick with sliced jalapeños on top) Sweet Soy Sauce (mild, soy-forward flavor) Green Onion (actually means topped with fresh sliced scallions) Plain (purist's choice for tasting the batter technique) Beyond the Chicken: The vegetarian options deserve their own moment. As one review notes, ChickQueen is "known for its delicious fried chicken and phenomenal vegetarian options." The fried cauliflower gets the same crispy treatment as the chicken, tossed in any sauce you choose. The fried tofu follows the same path. It's not an afterthought—it's the same Korean frying technique applied to plant-based ingredients. And then there's the tteokbokki. Salt Lake City Weekly's reviewer specifically recommends it: a "traditional Korean stew made with pleasantly chewy rice cakes, thinly sliced fish cakes, cabbage, carrots and a hard-boiled egg prepared in a spicy crimson broth." The staff brings a portable stove to your table to keep it bubbling while you eat. The tempura-style fries—lightly battered and fried until crispy—come with Korean spicy sauce and ranch dipping options. One customer describes the Combo #3 spicy fries as "just divine. Crisp flavoral. Something I haven't had before." Everything comes with complimentary pickled daikon radish, the traditional Korean accompaniment that cuts through the richness of fried food. Inside the Chinatown Complex: Where Asian Culture Meets South Salt Lake ChickQueen's location isn't just convenient—it's part of a larger story about Utah's growing Asian food scene. The Chinatown Supermarket complex on 3390 South State Street has become a destination, not just a shopping center. Tiger Sugar bubble tea is next door, along with authentic Chinese bakeries, hot pot restaurants, and vendors you won't find anywhere else in Utah. The owners of Salt Lake Chinatown oversee every restaurant in the complex, reviewing menus to minimize overlap and maximize variety. ChickQueen fills a specific niche: Korean fried chicken done right, in a casual counter-service format that works whether you're grabbing lunch or feeding a group. The atmosphere is straightforward—order at the counter, wait 15-20 minutes for your food to be fried fresh (yes, everything is made to order), and find a seat in the casual dining area. K-pop plays at a pleasant volume. The space is clean and bright, more food court than white-tablecloth. Some customers use the wait time to browse the Chinatown Supermarket next door. The parking lot is shared and spacious, rare for this part of State Street. Planning Your Visit to ChickQueen Address: ChickQueen 3390 S State St, Ste 14 South Salt Lake, UT 84115 Inside the Chinatown Supermarket complex (just inside the front entrance) Hours: Monday-Saturday: 11:00 AM - 9:00 PM Sunday: 11:00 AM - 8:00 PM Phone: (385) 229-4290 Instagram: @chickqueen.ut What to Order (According to Customers): First-timers: Get the #2 combo with honey garlic boneless chicken and fries—it's generous and showcases what they do best Heat-seekers: Spicy hot bone-in wings with extra Korean spicy dipping sauce Vegetarians: Fried cauliflower or tofu in honey garlic sauce Groups: Mix and match sauces—get plain, honey garlic, and spicy to taste the range Insider Tips: Call ahead if you're picking up—they fry everything fresh, so expect a 15-20 minute wait if you order in person The bone-in chicken tends to be juicier, but boneless is easier to share According to one regular: "The food is incredible! We tried the Honey Garlic chicken and the Sweet Soy chicken, boneless. DELICIOUS! My husband was in Inchon, South Korea last week and ChickQueen's food was better and more flavorful." Peak times are lunch and weekend evenings—plan accordingly Parking is in the general lot outside Chinatown Marketplace Price Range: Small portions (perfect for one): $7.99-$12.99 Medium portions (great for sharing): $13.99 Large portions (feeds 2-3): $19.99 Combos with fries start around $14.99 Why ChickQueen Matters to Utah's Food Scene When Guljoo Kim opened ChickQueen three years ago, she filled a genuine gap in Utah's culinary landscape. Korean fried chicken—the real deal, double-fried and shatteringly crispy—simply didn't exist here. Now it does, and it's not trying to be Nashville hot chicken or Buffalo wings or anything other than what it is: Korean-style fried chicken done with the kind of technique that requires research, practice, and genuine care. As one passionate reviewer puts it: "this might be the best fried chicken I have had in my life. the boneless honey garlic is out of this world. the battered French fries are next level delicious." The fact that it's located in Salt Lake Chinatown—Utah's only Chinatown complex—adds another layer. This isn't Korean fried chicken Salt Lake City got by accident. It's part of a intentional effort to create an Asian cultural hub where authenticity matters, where family recipes get respect, and where food becomes a bridge between cultures. Ryan Moon manages the day-to-day operations now, but his mother's vision remains clear: serve Korean fried chicken the way it's meant to be served. Light batter. Crispy texture. Bold glazes. Fresh preparation. No shortcuts. If you're in South Salt Lake and you've been wondering what Korean fried chicken is all about—or if you already know and you've been searching for it in Utah—ChickQueen is the answer. Walk through those red Chinatown gates, follow the sound of sizzling oil and the smell of garlic and honey, and prepare for chicken that crunches loud enough to drown out conversation. Just like it should.

The first thing you notice when you walk into The Continental on Center Street is that you're not in Provo anymore. Or rather—you're in a version of Provo that doesn't apologize for being ambitious. Modern chic decor meets warm wood tones, gold stirrers catch the light in expertly crafted cocktails, and there's this palpable sense that something genuinely different is happening here. "Once inside, it felt as if we left this small town and entered into a whole other place," one visitor from out of town observed after stumbling upon the restaurant during a business trip. The feeling was spot-on. This is fine dining Provo Utah needed—but it's also something Utah Valley has never seen before. Chef Bleu Adams, a member of the Mandan, Hidatsa, and Diné tribes, opened The Continental in late 2024 as the latest evolution of her culinary vision. She stopped by tables to explain how the menu celebrates her Native American heritage and years of restaurant expertise, discussing her commitment to sourcing local and sustainable ingredients—from wild harvested mushrooms to freshly caught trout from nearby lakes. What makes this restaurant genuinely significant isn't just the elegant atmosphere or the sophisticated food—it's that Adams brings legitimate international credentials to downtown Provo's dining scene as the only chef in Utah serving in the U.S. State Department's Diplomatic Culinary Partnership. From Black Sheep Café to State Department Diplomat: Chef Bleu Adams' Journey to The Continental The story behind The Continental starts thirteen years earlier, in 2011, when Adams and her brother Mark Daniel Mason opened Black Sheep Café. That restaurant quickly earned recognition for innovative dishes using Indigenous ingredients and cultural practices—but Adams had bigger ambitions. She was one of the first Native American women to attend the James Beard Foundation's Entrepreneurial Leadership Program in 2017, a credential that would eventually lead to her invitation to join the American Culinary Corps in 2023. Think about that for a second. The State Department—the same institution that hosts foreign dignitaries and represents American interests abroad—chose Adams as one of just over 80 chefs nationwide to promote Indigenous cuisine and culinary diplomacy globally. The Diplomatic Culinary Partnership uses food, hospitality, and dining experiences as diplomatic tools to engage foreign dignitaries, bridge cultures, and strengthen relationships with civil society. This isn't celebrity chef theater. This is a Provo-based restaurateur being recognized as someone whose food tells America's story on the world stage. At The Continental, that vision translates into what Adams calls Native Americana cuisine—a reimagining of American cooking through Indigenous traditions. The menu is inspired by food traditions from Turtle Island and Mesoamerica, featuring bison sourced from the Ute Tribe, foraged ingredients, and heirloom Native grains. She celebrates the resilience and richness of Indigenous ingredients, from hardy tepary beans to vibrant root vegetables of the Mountain West region. Every ingredient choice connects to a larger story about what food meant to this continent long before European contact—and what it can mean now. Adams also serves as director of IndigeHub.org, a nonprofit dedicated to supporting Indigenous entrepreneurship and food sovereignty. The restaurant isn't just about serving excellent food; it's part of a broader movement to rebuild and celebrate Indigenous food systems. The Experience: What Happens When You Eat at The Continental Let me be direct—this is not your standard Utah Valley dining experience. The Continental opened in downtown Provo knowing full well it was bringing something the city hadn't quite figured out how to ask for yet. "A much needed spot in Utah valley for an elegant dinner in a beautifully curated space," one early reviewer noted with obvious relief. The restaurant is beautiful—modern, warm, welcoming—with an upstairs cocktail lounge that earns special mention. Finding a decent wine list in Provo isn't easy thanks to local drinking laws, but The Continental manages a good cocktail selection and thoughtful wine pairings. The bread service is non-negotiable. Multiple reviewers insist it's "a must." The fresh, fire-baked bread arrives unforgettable—crisp on the outside, soft inside, served with honey butter. It sets the tone for everything that follows. Then there are the dishes themselves. The bison ribeye—sourced from the Ute Mountain Ute Tribe—arrives tender and flavorful, often served with green chile chimichurri, pomme puree, and grilled vegetables. "I had the most delicious bison ribeye, and my wife had some trout that was tender and flavorful. You can tell everything had lots of attention to detail," reported a business traveler who compared the experience favorably to restaurants in NYC, Seattle, and LA. Another diner noted the bison meatballs were "rich and perfectly spiced." But here's the dish that keeps coming up in reviews: the Arizona Hot Chicken. Reviewers call it "the standout dish of the night—perfectly cooked and packed with flavor," with one person giving it "90/10 odds I'll be back for more." Made with hot tepin honey and maple, served with pickles and blue cornbread, the leg and thigh arrive with amazing, crispy, juicy skin and succulent, flavorful flesh. The accompanying pickles are delightfully tasty and a bit spicy. It's not what you'd expect to find at an Indigenous fine dining restaurant—until you remember that Adams is cooking contemporary Native Americana, not museum pieces. The rainbow trout gets similar praise. Described as "delicate and beautifully smoked," it's sourced from nearby waters—part of Adams' commitment to showcasing what's actually available in the Mountain West rather than flying in ingredients from distant coasts. For brunch—served Saturday and Sunday from 11 am to 2 pm—the chilaquiles made with blue corn chips, salsa roja, crema, queso fresco, onion, radish, and two perfectly cooked sunny-side eggs earn enthusiastic recommendations. The restaurant also runs a Chef Series program, bringing in visiting chefs from around the country for collaborative dinners. It's the kind of programming you'd expect in Portland or Brooklyn—and increasingly, in downtown Provo. The Continental's Role in Utah's Evolving Food Scene Let's zoom out for a second. Provo is changing. The city that once defined itself primarily through its connection to BYU and Mormon culture is becoming something more complex—a place where fine dining restaurants can succeed, where cocktail programs matter, where diners want stories alongside their ribeyes. "This is the fine dining the Provo scene needed!" one local reviewer declared. The Continental fits into this evolution—but it also pushes beyond it. One regular patron who has eaten at some of the world's top restaurants in illustrious cities like New York and Paris stated: "I can both subjectively and objectively say that this beautiful restaurant in the tiny city of Provo, Utah is one of the best restaurants I've ever eaten at." That's not local boosterism. That's recognition that something genuinely excellent is happening here. Adams' approach to sourcing connects The Continental to Utah's broader sustainable agriculture movement. The menu features locally sourced meats and fresh caught rainbow trout, with every dish thoughtfully crafted to honor the land, its bounty, and the deep culinary traditions that shape the region. Wild harvested mushrooms. Hardy root vegetables. Ingredients that grow in Utah's particular climate and elevation, prepared using techniques that predate the state by centuries. There's also something quietly radical about an Indigenous woman opening Utah Valley's premier fine dining establishment. Utah has complicated relationships with Native communities—the state's name comes from the Ute people, but that history often gets simplified or ignored. Adams doesn't lecture about this. She just cooks, sources thoughtfully, and lets the food tell its own stories about what this land can produce. The restaurant's commitment to sustainable food practices and community engagement extends beyond the dining room. Adams' work with IndigeHub.org and her role in the State Department's culinary diplomacy efforts position The Continental as more than just a place to eat—it's part of a national conversation about Indigenous food sovereignty, sustainable agriculture, and what American cuisine actually means. Planning Your Visit to The Continental The Continental sits at 63 E Center Street, Suite 1, in downtown Provo—right in the heart of the city's increasingly vibrant restaurant district. The location puts you within walking distance of the Provo City Center Temple and Provo Town Square, with public parking available behind the building. Hours are dinner service Wednesday through Saturday from 5 pm to 9 pm, plus weekend brunch Saturday and Sunday from 11 am to 2 pm. The restaurant is closed Monday and Tuesday. Make reservations through OpenTable or Tock—this is definitely a book-ahead situation, especially on weekends and for the Chef Series events. What to order? The bread service is mandatory. The meatballs are "worth ordering every time." For mains, the Arizona Hot Chicken gets the most enthusiastic repeat-visit commitments, though the bison ribeye runs a close second. The trout is excellent if you're looking for something lighter. One reviewer specifically loved the bacon-wrapped dates as an appetizer. For drinks, try the house cocktails—the Huckleberry Fizz with huckleberries, lemon, basil, and soda, or the Apple Ginger Soda with apple, ginger, lemon, agave, and soda both earned "very tasty" ratings. Price point sits firmly in the fine dining category—expect to spend accordingly. But multiple reviewers noted feeling the experience justified the cost. "To my mind, it's the jewel in the crown of dining in Provo," wrote someone who has returned for multiple dinners, brunch, and cocktails at the bar. "The mains, the soups, the desserts, and wine selection are all peerless. Do not miss this place, where masterful cooking is delivered with sterling service." The restaurant does accommodate dietary restrictions with gluten-free and vegan options—just mention them when making your reservation. The upstairs lounge offers a more casual option if you want drinks and small plates rather than a full dinner. Follow The Continental on Instagram @thecontinentalprovo for menu updates, Chef Series announcements, and to stay current on special events. The restaurant has been open less than a year, so the programming is still evolving—worth keeping an eye on. Why The Continental Matters Here's the thing about The Continental: it's easy to describe what makes it good—the food is excellent, the atmosphere is sophisticated, Chef Adams has impeccable credentials, the sourcing is thoughtful. But what makes it important is harder to articulate. This is a restaurant where a Native American chef with State Department credentials is cooking Indigenous-inspired cuisine in a state that often marginalizes Native voices. Where sustainable, locally sourced ingredients aren't a marketing gimmick but the foundation of the entire menu. Where Provo diners can access the kind of culinary experience that used to require a drive to Salt Lake City—or honestly, a flight to a coastal city. "I couldn't wait to eat here and can't wait to eat here again," one reviewer wrote. "The Continental brings thoughtful, highly flavourful dishes and absolutely immaculate vibes. Not only is their food delicious but also focused on sustainable food practices. I will eat anything they make because it's all amazing!" The restaurant represents something significant in Utah's food landscape—proof that Indigenous cuisine belongs in fine dining conversations, that Provo can support sophisticated restaurants, that sustainable sourcing and culinary excellence aren't opposing goals. Adams is building something that honors the past while pushing the Utah Valley dining scene forward. And yeah, the bison ribeye really is that good.

Walk into Villaggio Pizzeria on State Street in South Salt Lake, and you'll hear something you don't expect this far from the East Coast: the unmistakable sound of a genuine Bronx accent calling orders behind the counter. Ricci Rondinelli isn't playing at New York pizza—he's living it, importing flour and key ingredients straight from New York to ensure every slice meets the standards he grew up with in an Italian neighborhood in the Bronx. And people notice. Eunju, a Salt Lake City transplant from South Korea on her third visit to Villaggio, puts it simply: "the rest of the city's pizza shops have officially lost her business." Her go-to order? Nonna's Eggplant Parm Pie—one of the signature pizzas that showcase why this no-frills pizzeria has become the gold standard for authentic New York pizza in Salt Lake City. From Retirement Dreams to Pizza Reality: The Bronx Comes to Utah Ricci Rondinelli came to Utah planning to retire, but after failing to find an authentic slice of pizza in town, he did what any self-respecting New Yorker would do: he took matters into his own hands. So much for retirement. Now he's pulling 12-hour shifts, standing in the kitchen stirring pots of marinara sauce and rolling meatballs using recipes passed down from his grandmother. It's no accident that so many dishes at Villaggio carry the name "Nonna"—this is a tribute to the woman whose cooking taught him what real Italian American food should taste like. The Washington Post recently ranked Villaggio as the #2 best New York style pizza in all of Utah, and in September 2025, Barstool Sports founder Dave Portnoy stopped by during his Utah visit. Owner Ricci Rondinelli immediately posted about the visit, and the impact was immediate: "We've been selling almost 300 to 400 pies a day the past couple of days... we're running out of dough," Rondinelli said, crediting Portnoy's exposure for as much as a 50% increase in daily sales. What sets Villaggio apart isn't just Ricci's background—it's his commitment to quality. He spends extra on food costs to top his pizzas with mozzarella from Wisconsin's Grande Cheese Company, which many consider the best mozzarella in America for East Coast style pizza, with a slightly sharper flavor than the bland mozz most pizza joints use. He also favors Boar's Head products for his subs and specialty pizzas. Yeah, it means the pizza costs more than some places, but one bite and you understand why. The pizzeria itself? No-frills, no gimmicks, and no alcohol—just a straightforward, functional space where the focus is entirely on the food. There's seating available, but most customers grab takeout. Behind the counter, you'll see employees working at a frenzy pace—tossing dough, slicing fresh mozzarella, sliding bubbling-hot pies out of the oven. This is how it should be. The New York Pizza Experience: What Makes Villaggio Different Let's talk about what you actually taste when you bite into a Villaggio slice. The crust represents a blend of recipes from Naples and Calabria via the Bronx—it's that crispy-yet-chewy texture that flexes and tears almost like ciabatta. The sauce is bright, garlicky, and balanced in a way that tells you someone who knows what they're doing made it from scratch that morning. And that Grande mozzarella? It's got just enough sharpness to stand up to the robust tomato sauce without becoming a greasy mess. One customer from New Jersey—who's been eating East Coast pizza for over 45 years—declared: "HANDS DOWN THE BEST PIZZA IN THE STATE BY FAR!!! Top shelf ingredients like real basil, homemade ricotta cheese, the dough is an authentic recipe that the owner has worked on for years. I give Villaggio 10 out of 10 for sauce, cheese, dough, and overall pizza." His son added that it was "THE BEST white pizza I have ever had." The simple cheese slice is where many New York pizza purists start, and it's where Villaggio really shows its stuff. This straightforward pie showcases the excellent tomato sauce and aforementioned Grande cheese without any distractions. But if you want to go beyond the basics, Villaggio's specialty pizzas tell the story of Ricci's Italian heritage. Nonna's Eggplant Parm Pie has become a cult favorite—breaded eggplant layered with that killer tomato sauce, mozzarella, and pecorino, all on a Calabria-style crust that holds up to the weight without getting soggy. Pizza Bianca (the white pizza) is another standout: mozzarella, garlic, olive oil, ricotta, red pepper, pecorino, basil and balsamic on a 14-inch small for $19.50. Then there's the Bronx Bomber—a true meat lover's delight loaded with sauce, mozzarella, meatballs, sausage, pepperoni, mushrooms, olives, onions and peppers. The meatball and sausage pizzas are favorites because the meatballs are made from scratch in-house from pork, beef and veal, and they're generously applied—Villaggio is not a place to skimp on pizza toppings. Other options include the "Botanical Gardens" veggie pie, a Margherita with fresh mozzarella and kalamata olives, the "Coney Island" Hawaiian, plus Sicilian-style pizzas available by the slice. Speaking of slices—Villaggio advertises "the fastest lunch in town," and they mean it. You can grab jumbo-sized pizza by the slice starting at just three bucks. One reviewer noted: "Best pizza in Utah. Minimal flop, great crust. Must try." Another emphasized: "Perfect undercarriage with zero flop. Greasy but what do you expect with NY Pepperoni?" Beyond Pizza: The Subs and Calzones You Can't Miss Here's something most people don't realize until they've been to Villaggio a few times: this place makes some of the best subs in Utah. And that's not hyperbole. The chicken parmesan sub features thick and meaty boneless chicken breast, coated in panko breadcrumbs and deep fried before being served with homemade tomato sauce and gooey mozzarella on stellar homemade ciabatta rolls. It weighs about two pounds—you can only eat half of one at a single sitting. The meatball sub uses those same homemade meatballs (pork, beef, and veal), and the eggplant parmesan sub brings that signature Nonna's touch to sandwich form. The calzones deserve their own paragraph. These are handmade beauties—essentially inside-out pizzas stuffed with your choice of ricotta & mozzarella, pepperoni or sausage, or meatball or chicken. The sausage calzone comes with marinara sauce, mozzarella/ricotta and a crispy crust topped with sesame seeds. One regular customer calls them "the best calzones I've ever had," and another raves about the 3-cheese calzone as a must-order item. Villaggio's Place in Utah's Pizza Landscape South Salt Lake might seem like an unlikely spot for one of Utah's best pizzerias, but that's exactly what makes Villaggio special. It's not trying to be a trendy downtown hot spot or a Instagram-perfect concept restaurant. It's a neighborhood joint where the pizza speaks for itself and the owner isn't afraid to tell you exactly what he thinks (in that unmistakable Bronx way). The location at 3144 South State Street puts it squarely in the heart of South Salt Lake's evolving food scene, accessible from I-15 and close enough to Sugar House and Millcreek to draw pizza lovers from across the Salt Lake Valley. There's parking out front—a rarity for quality pizza spots—and the clean, spacious dining area feels worlds away from the cramped NYC pizza joints Ricci grew up with. One customer noted that Ricci "has successfully teleported a New York pizza joint over 2,000 miles west," adding that he's "made some improvements including a spacious and pristine clean dining area, several parking spots out front and a courteous mask-wearing staff." New Yorkers living in Utah have found their spot. One customer wrote: "WONDERFUL PIZZA. I'm new to SLC, having driven cross-country with my doggie from NY. This place was recommended to me, and for good reason. The staff members are courteous and the pizza is excellent, particularly the sauce." Another called it "A little bit a NYC right here in Salt Lake," adding they'd make the drive from anywhere in the valley to get there. The sauce consistently earns praise: "The sauce on the pizza = AMAZING," wrote one reviewer. Another declared: "You know a pizza is superb when you order just a cheese slice and you find the pizza tastes absolutely wonderful! The crust is crispy and chewy at the same time! The cheese is melted and toasted perfectly!" Planning Your Visit to Villaggio Pizzeria Location & Hours:Villaggio Pizzeria is located at 3144 S State St, Suite 1, South Salt Lake, UT 84115. They're open Monday through Thursday from 10:30 AM to 9:00 PM, Friday and Saturday from 10:30 AM to 10:00 PM, and closed Sundays. The phone number is (801) 410-4355. What to Order:First-timers should start with a cheese slice to taste the foundation—that Calabria-style crust, the scratch-made sauce, and the premium Grande mozzarella. If you're hungry, go for Nonna's Eggplant Parm Pie or the Bronx Bomber. Don't sleep on the chicken parm sub (it's massive) or a sausage calzone. The Pizza Bianca is perfect if you're in the mood for something rich and garlicky. Insider Tips:Lunch rush moves fast—true to their "fastest lunch in town" promise. Grab and go slices are available all day if you're in a hurry. Whole pizzas range from $15.50 for a 14-inch cheese to $31 for an 18-inch meat lover's special. They offer dine-in, takeout, and delivery. Parking is out front, and there's seating inside if you want to eat there, though most folks take it to go. Find Them Online:Check out their website at villaggio-slc.com or find them on Instagram and Facebook @villaggio.slc for daily specials and menu updates. The Bottom Line Villaggio Pizzeria matters to Utah's food scene because it doesn't compromise. Ricci Rondinelli could have opened a place that approximates New York pizza—added some flair, charged premium prices, leaned into the hype. Instead, he imports the right flour, uses the right cheese, makes his meatballs from scratch every morning, and tells it like it is with that Bronx directness that some people find off-putting and others find refreshing as hell. The result? East coasters reckon this is the best NYC-style pizza in Utah, the Washington Post ranks it #2 in the state, and Dave Portnoy's visit triggered a 50% sales jump that nearly ran them out of dough. But more than the accolades, what matters is this: when New Yorkers living in Salt Lake City get homesick for a real slice, this is where they go. In a state where most pizza falls into the "pretty good for Utah" category, Villaggio is just pretty good, period. That's what happens when someone who grew up eating pizza on Arthur Avenue in the Bronx decides retirement is boring and opens a pizzeria 2,000 miles from home. We're lucky he did. Villaggio Pizzeria3144 S State St, Suite 1South Salt Lake, UT 84115(801) 410-4355villaggio-slc.comInstagram/Facebook: @villaggio.slc

There's a moment just before Aaron Black slides your order across the counter of his food truck when you notice something different. Maybe it's the way he talks about where the beef came from—not just "local," but specifically which Utah ranch. Or how he mentions the Tuscan buns are baked fresh that morning. Or the fact that he'll casually drop that everything on your plate is hormone and antibiotic free, like it's the most normal thing in the world for a food truck. "The fried chicken slider is one of the best things I have ever tasted," one customer wrote after their first Black's Sliders experience. "I love the farm to truck idea and I am all about eating hormone and antibiotic free food." That farm-to-truck philosophy isn't marketing speak. It's the result of a health crisis that forced Aaron to completely rethink what food means—and what it should be. From Newlyweds to Food Truck Pioneers: The Black's Sliders Origin Story In July 2012, just two days after their wedding, Aaron and Heather Black packed up their California lives and moved to Salt Lake City. The plan was simple: Heather would complete her psychology residency at the SLC Veterans Administration, then they'd move back home to Southern California. Life had other ideas. While Heather trained, Aaron worked long hours in Utah's culinary industry, absorbing everything he could about the gastronomic world. He started dreaming about a business that would merge his growing love for food with something he'd been thinking about more and more: conscious consumerism. Not the old "roach coach" stereotype of food trucks, but something that could harmonize mobility with the highest quality ingredients at prices anyone could afford. Then in March 2014, while Heather was six months pregnant, Aaron was diagnosed with cancer. During treatment and recovery, Aaron did what a lot of people do when facing mortality—he reevaluated everything. His diet. His lifestyle. The chemicals and processed foods he'd been putting in his body without a second thought. And somewhere in those difficult months, the concept for Black's Sliders crystallized: What if he could serve amazing comfort food while simultaneously limiting the toxins people introduced into their bodies? The cancer went into remission. The food truck dream went into motion. What Makes This Locally Sourced Food Truck Utah's Most Conscious Choice Black's Sliders Food Truck isn't just another locally sourced food truck Utah residents stumble upon at public events. It's a commitment that touches every single ingredient that crosses Aaron's cutting board. The hormone and antibiotic free burgers Utah customers rave about? They come from local vendors who share Aaron's vision of health through product excellence. The seasonal greens in the salads are sourced from Utah farms whenever possible. Even the proteins—beef, chicken, and pork—are purchased from suppliers who hold the same standards Aaron developed during his recovery. "Black's Sliders food truck was a hit at our company event," one corporate client shared. "The sliders were delicious, packed with flavor and made with top-notch ingredients. The fries were fresh and incredibly yummy. What impressed us most was the menu variety, offering something for everyone, including a satisfying vegetarian slider." This farm to truck sliders Salt Lake City approach means Aaron knows exactly where every component comes from. It's elevated dining in a mobile setting—something the culinary industry said couldn't be done at accessible price points. The Best Sliders Salt Lake City Has to Offer (According to Actual Customers) Walk up to Black's Sliders at any Park City food truck gathering or Salt Lake City event, and you'll face a delicious dilemma: which slider to try first? The Deluxe Slider is the one everyone talks about. Cheddar cheese melted over hormone-free beef, topped with caramelized onions that have been cooked down until they're sweet and jammy, finished with crisp romaine and fresh Roma tomatoes, all on a freshly baked Tuscan bun. One reviewer called it simply "mind bogglingly good mini bites of mouth joy." The Soaker Slider features pulled pork topped with Granny Smith apple slices and coleslaw on that same Tuscan bun. The combination sounds weird until you taste it—the tart apple cuts through the rich pork in a way that makes you wonder why more people aren't doing this. Scooter's Southern Fried Chicken Slider might be the truck's secret weapon. The chicken is brined, then dredged in Aaron's family recipe before being fried to order. "The breading is CRISPY but light and the meat is tender and full of flavor," wrote one customer from Tennessee who discovered the truck during a business trip. "Made my southern heart and tummy very happy!" And for anyone avoiding meat, the Vegetarian Survivor Slider doesn't feel like a consolation prize. Assorted sautéed vegetables (zucchini and squash when they're in season) are topped with goat cheese and a sweet balsamic reduction that one customer described as "satisfying" enough to order again despite having meat options available. Then there are the fries. Oh, the fries. Custom-seasoned and fresh-cut, they come in variations like Herb and Parmesan or Cajun-style. Multiple reviewers mentioned the Cajun fries specifically, with one noting they're "amazing" and another confessing they drizzle ranch and buffalo sauce on top. Food Truck Catering Utah Weddings (And Why Couples Choose Black's) Here's something Aaron and Heather learned early: Utah loves weddings. And increasingly, couples want something more memorable than the standard catering hall chicken. Black's Sliders has catered nearly 100 weddings across Utah, from intimate gatherings in Sandy to elaborate affairs in Park City. They've become specialists not just in sliders, but in understanding what makes wedding catering work. "We had Black's Sliders cater for our wedding," one couple shared. "Heard nothing but extremely positive feedback from guests about the food! We had burgers on our first date, so sliders seemed very fitting for the wedding dinner. Would highly recommend!" The truck offers the same expanded menu for weddings that they serve at public events, with accommodations for dietary restrictions that go beyond the usual. Vegetarian? They've got you covered. Vegan? They'll work with you. Gluten-free? "I'm celiac and they had great gluten free options, and were well informed on gluten intolerance preparation and cooking," wrote one wedding guest. "Thanks Aaron for such a good experience!" What sets Black's apart in the crowded Utah food truck catering market is their service commitment: they only take one wedding per service period. No double-booking, no rushing off to another event. When they're at your wedding, they're all in. Salt Lake City's Farm-to-Truck Movement Pioneer In a food landscape increasingly dominated by conscious consumerism, Black's Sliders was doing farm-to-truck before it was trendy. While restaurants talked about farm-to-table, Aaron was figuring out how to source locally and maintain quality standards from a mobile kitchen. The recognition came gradually, then all at once. Black's Sliders was voted one of the Top 50 Food Trucks in America—a designation that put them in elite company nationally while cementing their reputation as one of the best food trucks Utah has to offer. But ask Aaron what matters most, and he'll probably tell you it's not the awards. It's the community they've built through local patronage and love of food. It's the partnerships with Utah farmers and ranchers. It's knowing that every slider served aligns with the health-conscious philosophy that emerged from his darkest days. "Black's Sliders is more than just a business," reads their mission statement. "It's a belief that community is built through local patronage and love of food." You can see this philosophy in action at their regular appearances throughout the Wasatch Front. They're fixtures at the Food Truck League events, Park Silly Sunday Market in Park City, and various festivals where gourmet sliders Utah residents have come to expect meet the mountain views that make eating here unforgettable. Planning Your Visit to Black's Sliders Food Truck Finding Black's Sliders requires a little detective work—in the best possible way. As a mobile operation serving both Salt Lake City and Park City, their location changes throughout the week. Your best bet? Follow them on Instagram @blackssliders, where they post their weekly schedule every Sunday or Monday. They serve public events throughout Sandy, Bountiful, downtown Salt Lake City, and Park City, often parking in spots where you can grab a slider while taking in those Utah views that make every meal taste better. When you do track them down, here's the insider knowledge: The Herb and Parmesan fries are the fries to get (trust the regulars on this one) If you're trying multiple sliders, go with different proteins to appreciate the range The pulled pork slider is especially good, though one customer admitted they might "never get any of the beef options again" because the pork and chicken were that memorable Price point runs $10-30 per person depending on what you order—remarkably accessible for this quality level For corporate events, private parties, or wedding catering throughout Utah, you can reach them directly at blackssliders@gmail.com or through their website at blackssliders.com. The Bottom Line: Why This Locally Sourced Food Truck Matters In a state where food trucks are proliferating faster than you can say "gourmet," Black's Sliders stands out not because they're trying to be different, but because they're trying to be better. Aaron Black's cancer diagnosis could have ended a lot of dreams. Instead, it clarified a mission: serve food that respects both the people eating it and the Utah community producing it. Hormone-free. Antibiotic-free. Locally sourced when possible. Made fresh to order from a truck that shows up where it says it will, with an owner who remembers what it means when food becomes medicine. "Working with Aaron, the owner, was a breeze," noted one corporate event planner. "He was responsive and quick to address our inquiries. We will definitely be reaching out to Blacks Sliders again in the future." That's the thing about conscious consumerism—when it's real, people notice. They taste it in the caramelized onions. They feel it in the quality of the proteins. They see it in Aaron's commitment to only booking one wedding per service so every couple gets his full attention. From a cancer diagnosis to Top 50 in America. From two newlyweds with a dream to a family-run food truck that's helped define what farm-to-truck means in Utah. Black's Sliders isn't just serving the best sliders Salt Lake City and Park City have to offer. They're serving food with a story worth telling—and worth tasting.

You know that feeling when you stumble off a trail after hiking the Narrows, legs shaky, stomach growling, and you just need real food? That's the exact moment when MeMe's Cafe becomes more than just another Springdale restaurant—it becomes salvation wrapped in a crepe. Walk into this cozy spot at 975 Zion Park Boulevard and you'll immediately understand why one visitor described their meal here as one of only "a few meals that I would describe as 'perfect.'" The smell of savory crepes sizzling on the griddle mixes with fresh coffee and the low hum of happy, tired hikers refueling. The atmosphere has a "cool, relaxed vibe with a fun, almost hippie feel that perfectly matches the scenic Springdale atmosphere," according to recent reviews. This isn't just breakfast before Zion—it's where the adventure truly begins. From Dream to Reality: Mechelle's Journey to Opening MeMe's Cafe Mechelle, affectionately called MeMe, loves to cook and has been dedicated to the science of great food. She fulfilled her dream of owning and operating a restaurant in Springdale, Utah and opened MeMe's Café in July 2012 with family and friends. That's thirteen years of serving crepes to climbers, families, and everyone in between—longer than many restaurants last in tourist-heavy gateway towns where the pressure to perform is relentless. Before MeMe's Cafe existed, Mechelle had a vision: create a place where healthy, fresh, super delicious food met genuine hospitality. The goal was to have a healthy, fresh, and super delicious place where people could come relax. Not the kind of place that treats you like a transaction between Angel's Landing and dinner. The kind where the owner herself might stop by your table to recommend the pulled pork—slow-cooked for fourteen hours with house-made BBQ sauce—because she knows it's what you need after that climb. And here's the thing about MeMe: she's often there. "Got the privilege of meeting MeMe herself! She recommended Anthony with pulled pork, as it's made in house over 14 hours with a rub and homemade BBQ sauce," one thrilled customer shared after a post-Narrows visit. When's the last time a restaurant owner took the time to personally guide your order? In Springdale's competitive dining scene with 38 restaurants packed into this small town, that personal touch matters. The Crepe Experience: Where European Technique Meets Utah Adventure Let's talk about what you're really here for: the crepes near Zion National Park that have people planning their entire hiking schedules around breakfast at MeMe's. The crepe menu spans both worlds—savory options perfect for fueling a day on the trails, and dessert crepes that reward you afterward. One family tried "a savory crepe that had peppers, chicken, and mushrooms, and it was really delicious," while their kids demolished cinnamon sugar and Nutella banana crepes in minutes. This is the flexibility that makes MeMe's work for everyone from solo hikers to families with picky eaters. But the real showstopper? The BBQ Pork Crepe. One reviewer couldn't contain their excitement: "This BBQ Pork Crepes is so damn good. I know the picture is half eaten because I am enjoying my food but more importantly I want to post a food review before I forget. This is definitely 5/5. One of the best pulled pork I've had." They went on to note that unlike most pulled pork that ends up dry or stuck in your teeth, MeMe's version stays tender and flavorful—testament to those fourteen hours of slow-roasting. The chicken basil crepe draws similar raves. "My wife got a chicken basil crepe. Both were excellent and big portions. We probably should have split a meal," one couple reported after driving down from Zion Lodge. These aren't dainty French café portions—these are hikers' crepes, substantial enough that you might genuinely regret not sharing. Then there's the Famous MeMe's Hawaiian sandwich, which has achieved near-legendary status. "A toasted bun absolutely filled with a huge amount of delicious pulled pork, a grilled pineapple slice, cheese and sticky sweet teriyaki sauce," one visitor gushed. Another family became such devotees that they "ate there four days in a row" and "bought two bottles of MeMe's barbecue sauce to take home." That's the kind of loyalty you don't fake. The burgers deserve their own moment too. One husband declared it "the best cheeseburger he's ever had. The patties were super thick and the buns were so soft and crunchy." Half-pound Angus beef patties paired with those perfectly seasoned waffle fries that people keep mentioning in reviews—crispy, well-seasoned, the kind you steal off your hiking partner's plate. Springdale's Community Gathering Spot Near Zion's Gateway What makes MeMe's Cafe essential to Springdale goes beyond the menu. MeMe's is located in the Springdale "downtown" area within walking distance of most hotels, on the shuttle system (stop 5), and surrounded by the beauty of Zion, shops and galleries. When 4.6 million people visit Zion National Park annually, finding a restaurant that doesn't feel like a tourist trap becomes crucial. This is a family-owned business that's weathered over a decade of seasonal tourism cycles, staffing challenges, and the constant pressure of serving people during their once-in-a-lifetime vacations. Thanks to "the support of our locals in Springdale and the support of our repeat customers we can continue to do what we love." The outdoor patio seating offers canyon views—perfect for those early morning breakfasts when you want to watch the light change on Zion's red rock walls before the shuttle gets crowded. "We ate outside to enjoy the view. It was cold, but they had outdoor heating," one winter visitor noted. They even welcome dogs on the patio (just let your server know if your pup needs water). The restaurant operates on a walk-in only basis—no reservations—which some might see as a drawback until you realize it's the opposite. As Mechelle herself explained, "Our #1 priority is being to give good service to our customers. The ONLY reasons we put a wait in the door is if 1. We have no tables available or 2. If we just sat multiple tables at a time." They'd rather have you wait fifteen minutes at the door than forty at a table with overwhelmed servers. That's the kind of operational integrity you want from your breakfast spot. Planning Your Visit to MeMe's Cafe Address: 975 Zion Park Boulevard, Springdale, UT 84767Hours: 8:00 AM - 9:00 PM daily (breakfast served until 11:30 AM)Parking: Free patron parking on property down Juniper Lane, or use Zion Shuttle Stop 5Phone: (435) 772-0114Instagram: @memes.cafe.zion What to Order: BBQ Pork Crepe (the signature dish everyone raves about) Famous MeMe's Hawaiian sandwich (pulled pork with grilled pineapple) Chicken Basil Crepe (perfect savory option) Any of the sweet crepes (Nutella banana is a crowd favorite) Waffle fries (crispy, well-seasoned, essential) Insider Tips: A family of five ate for "just under $75" including tax and tip—remarkable value for Springdale's tourist corridor Breakfast served all day on weekends Gluten-free crepe options available Portions are generous; consider sharing "Catherine was SO NICE and the food was VERY GOOD! So good in fact that we came back every morning while in town"—the servers remember regulars Why MeMe's Matters to Utah's Food Scene In a state where Zion National Park draws millions of visitors annually, the restaurants near the park entrance face unique pressure. They need to serve both exhausted hikers grabbing quick fuel and families seeking memorable vacation meals. Most pick one lane. MeMe's Cafe near Zion National Park manages both. "Meme's was a guess for dinner after visiting Zion NP & stands out as the food high point so far in our 2 month trip to visit SW USA parks," one couple shared. That's the kind of compliment that puts Springdale restaurants on the map—not just good for a park gateway town, but genuinely excellent, period. The crepes near Zion National Park at MeMe's represent something larger: proof that tourist towns can have real restaurants, not just service-industry survival operations. Mechelle's thirteen-year commitment to fresh ingredients, fourteen-hour pulled pork, and that personal touch when she stops by your table—that's what elevates Springdale's food scene beyond generic American fare. Whether you're fueling up before tackling Angel's Landing, recovering after the Narrows, or just passing through Southern Utah's red rock country, MeMe's Cafe offers something increasingly rare in gateway towns: authentic hospitality paired with genuinely delicious food. As one visitor perfectly captured it: "The customer service and quality of food is A+!!! MEME'S CAFE is a GEM and well worth a visit while in Springdale Utah." Bottom Line: MeMe's Cafe serves the best crepes near Zion National Park with pulled pork that takes fourteen hours to perfect, in a cozy space where the owner knows your order might be the most important meal of your Zion adventure. After thirteen years, they've earned their place as Springdale's most welcoming fueling station.

There's a wood-framed mirror hanging in the bar at Caffé Molise that tells you everything you need to know about this place. It's salvaged from the Dead Goat Saloon—a long-gone Salt Lake City watering hole where chef Fred Moesinger and his business partner (now wife) Aimee Sterling first met years ago. That mirror has seen a lot. And now it watches over what might be the best Italian restaurant downtown Salt Lake City has to offer, perched inside the historic Eagles Building at 400 South and West Temple. One customer put it plainly on Yelp: "Hands down the best Italian food I've had in the USA with a close second in San Francisco." Coming from someone who's actually been to Italy, that's not a throwaway compliment. But here's the thing about Caffé Molise—it didn't arrive at this moment by accident. This is a 31-year love story involving plastic patio furniture, a forced relocation, and a self-taught chef who's been quietly perfecting regional Italian cuisine while the rest of Salt Lake City was still figuring out what authentic Italian food actually tastes like. From St. George Kitchens to Downtown Institution: The Fred Moesinger Story Fred Moesinger didn't go to culinary school. He started cooking in a St. George restaurant, moved to Salt Lake City in 2001, and began working alongside Shelley DeProto, who had founded Caffé Molise in 1993. Back then, the restaurant was tiny—maybe ten tables draped in white plastic patio furniture. The menu was minimal. But the food? That mattered. Moesinger worked at Caffé Molise off and on from nearly the beginning, even helping with its construction. By 2003, he officially took over the restaurant, and what followed was two decades of steady, unglamorous growth. He expanded the menu. Added a patio that locals consistently voted as one of the city's best outdoor dining spots. Created BTG Wine Bar next door. Built relationships with local farms and producers like Creminelli Fine Meats. Then in 2018, city construction plans forced them to move. Most restaurateurs would've headed to the suburbs for cheaper, easier real estate. Fred and Aimee did the opposite—they bought the Eagles Building, a Neo-Renaissance landmark constructed in 1915-16 for the Fraternal Order of Eagles. It had been sitting in disrepair, most recently home to The Bay nightclub (and before that, various dance clubs with swimming pools in the basement). They spent months renovating, carefully preserving the grand staircase and arched windows while adding two elevators for accessibility. "It was important for us to keep it true to the historic nature of the building," Moesinger told the Salt Lake Tribune. That choice—to invest in Salt Lake's history rather than flee to shiny new construction—says everything about what drives this place. The Pappardelle al Sugo Experience: Why This Dish Defines Downtown SLC Italian Dining Let's talk about pasta. Because if you're searching for authentic Italian restaurant Salt Lake City experiences, you need to understand what house-made pasta actually means at Caffé Molise. The Pappardelle al Sugo isn't just their most popular dish—it's a Salt Lake City institution. Fresh, thick pappardelle pasta made in-house gets tossed in a hearty, slowly-simmered sauce of beef and pork with tomatoes, then topped with grated Asiago cheese and julienned basil. The sauce is so rich that there are large morsels of pork and beef hidden within the noodles like meaty treasures. One OpenTable reviewer captured it perfectly: "I ordered the pappardelle al sugo and it was delicious. The pasta is homemade and sauce was rich and meaty." But here's where it gets interesting—customers are divided on this dish in the best possible way. Some call it the best pasta they've ever had. Others find it good but not extraordinary. That's because Moesinger isn't chasing trends or trying to reinvent Italian food. He's cooking straightforward, no-nonsense regional Italian cuisine inspired by the Molise region—a part of Italy most Americans can't even locate on a map. The Ravioli con Zucca is the other signature you can't skip. House-made butternut squash ravioli arrives bathed in tongue-tingling garlic brown butter, balsamic reduction, and Asiago cheese. It's that wonderful contrast of sweet and salty that makes you understand why Italians are so particular about their food. Multiple reviewers specifically name this dish as their favorite, with one calling it essential "if you are a foodie." A recent Tripadvisor reviewer praised their Scampi Alla Diavola, noting "Delicious and delightfully spicy—not too spicy but a nice, subtle kick," while her husband declared the Lasagne "the best he has had at a restaurant". Historic Italian Restaurant Meets Modern Salt Lake City Food Scene Walking into Caffé Molise today feels like stepping into a different era—but not in a stuffy, uncomfortable way. The space spans 15,000 square feet over three floors, with BTG Wine Bar occupying its own floor with a separate entrance, and a top-floor ballroom that could handle Beauty and the Beast waltzing across it. Eagle statues watch over the dining room. The walnut crown molding, beams, and wainscoting create warmth. Dark green and brown tones add seriousness, offset by crisp white tablecloths. It's upscale-casual done right—the kind of place where you feel like you're dining somewhere important, but nobody's going to give you side-eye if you show up in jeans. The building itself has stories. Built in 1915, it served as a focal point for 20th-century medical aid in Utah and even hosted clandestine boxing bouts in its basement. The Fraternal Order of Eagles used to throw legendary parties here, frequented by touring Vaudeville actors when Salt Lake City had twelve operating theaters. Now it hosts a different kind of gathering—Friday night jazz with the John Flander's Trio, pre-theater dinners before shows at the Capitol Theatre or Eccles Theater, anniversary celebrations, first dates, and the kind of leisurely Italian lunches where time slows down enough to actually taste your food. Farm-to-Table Italian with Utah Soul Here's what sets Caffé Molise apart in the downtown Salt Lake Italian restaurant scene: the Utah connection. Moesinger sources many ingredients from local farmers and partners with culinary craftsmen like Creminelli Fine Meats, imbuing every dish with distinctive Utah taste. "Our focus is on blending Molise's distinct character with the best from Utah farms—sustainably and honestly," he explains. They even have their own family farm that supplies seasonal specials during harvest. This isn't farm-to-table as a marketing gimmick—it's how Moesinger has always cooked. The bruschetta here gets consistent raves. Rustic, toasted baguette slices get rubbed with garlic, sprinkled with parsley, and served with marinated diced Roma tomatoes, an herbed bean puree, and sautéed fresh spinach. It's the kind of appetizer that makes you realize most restaurants overcomplicate things. The same philosophy extends to their polenta—roasted wedges served with a tomato sauce that tastes like it came straight from a garden. No smoke and mirrors. No foam or molecular gastronomy. Just killer cooking that doesn't need to be complicated. And then there's the wine program. As Salt Lake Magazine's 2024 Best Restaurant winner, judges praised their "cocktail and wine program that is attentive and challenging," noting "they don't treat anyone like a dummy." Food and wine without the attitude. BTG Wine Bar shares space with the restaurant, which means access to one of downtown's best wine lists—an eclectic selection spanning Italy, Spain, France, and beyond. Moesinger has been sending his staff to California Wine Camp for years to ensure they can actually talk about wine without sounding pretentious or clueless. Planning Your Visit to Caffé Molise Address: 404 S West Temple, Salt Lake City, UT 84101Phone: 801-364-8833Hours: Monday-Thursday: 11:30am-3pm (lunch), 5pm-9pm (dinner) Friday-Saturday: 11:30am-3pm (lunch), 5pm-10pm (dinner) Sunday: 11:30am-3pm (lunch), 5pm-9pm (dinner) Getting There: The restaurant sits just two blocks south of the Salt Palace Convention Center, making it perfect for pre-theater dining before shows at Capitol Theatre or Eccles Theater. There's paid parking in lots directly south and across the street to the east. You can also take TRAX to the Courthouse stop and walk one block west on 400 South. What to Order: Start with the Bruschetta Misto or Ravioli con Zucca. For entrees, the Pappardelle al Sugo is the signature (and staff favorite), but regulars also swear by the Arista (spice-rubbed pork tenderloin with fig compote), the Bistecca (beef tenderloin with wild mushroom truffle cream), and the Gnocchi di Patate. Save room for the Tiramisu—it's traditional, layered Italian cream cheese perfection. Reservations: Highly recommended, especially for Friday jazz nights and weekend dinners. Walk-ins are welcome but expect to wait during peak hours. The Patio: When weather cooperates, the garden patio is where you want to be. It's consistently rated one of Salt Lake City's best outdoor dining spots. Dietary Notes: Plenty of gluten-free options available with house-made brown rice pasta. Several vegetarian choices, and the kitchen is accommodating with modifications. Why Caffé Molise Matters to Utah's Food Story Salt Lake Magazine captured it best when awarding them 2024 Best Restaurant: "Caffé Molise and BTG have been quietly great since long before they moved to their massive location. And frankly, their consistency sometimes means we just count on them to be there. But as anyone who watches the restaurant world these days knows, nothing can be taken for granted". That's the truth about this place. In an era when restaurants open with hype and close within two years, Caffé Molise has been serving regional Italian cuisine in downtown Salt Lake City for 31 years. They survived a forced relocation. They bought and renovated a historic building when they could've taken the easy route. They've trained generations of servers on how to talk about wine. They source from local farms. They make pasta by hand every day. Fred Moesinger is a self-taught chef who met his business partner and wife at a saloon that doesn't exist anymore, and together they've built something that feels permanent in a city that too often tears down its history for something new and shiny. If you're looking for the best Italian restaurant downtown Salt Lake City has to offer, you're looking for a place that honors both history and craft, where the pasta is made in-house and the wine list challenges you without making you feel stupid, where eagle statues watch over Friday night jazz, and where a mirror from the Dead Goat Saloon hangs behind the bar as a quiet reminder that the best stories are usually about the places—and people—who choose to stay. Caffé Molise | 404 S West Temple, Salt Lake City, UT 84101 | 801-364-8833 | @caffemolise

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 through the doors at Beehive Distilling in South Salt Lake, past the burnished copper stills and aging gin barrels, and you'll find something most people don't expect in this industrial neighborhood. Tucked inside the distillery at 2245 S West Temple is Monte—a progressive fine dining restaurant that's rewriting Utah's culinary story one plate at a time. The dining space has been gently reimagined within the distillery, with the barrels of gin and burnished stills remaining as atmospheric backdrop, while Chef Martin Babio's extensive cookbook collection—Redzepi, Ottolenghi, Myhrvold—lines the walls like a manifesto of his intentions.This isn't your typical Salt Lake City tasting menu experience. And that's exactly the point. From Montevideo to the Mountains: The Journey of Chef Martin BabioMartin Babio started cooking 20 years ago, learning from his grandmother and great-grandmother in Uruguay. Those early lessons became the backbone of his philosophy: respect the ingredient, respect the craft. The Uruguayan-born chef's journey began at Montevideo's Instituto de Alta Cocina before embarking on a culinary journey that spans South and North America.But here's what makes his story different. While most chefs chase Michelin stars in New York or San Francisco, Babio chose Utah's mountains and deserts as his canvas. Why? The biodiversity. The wild ingredients. The untapped potential of a food scene just beginning to understand what progressive cuisine could mean."I remember my childhood when my grandma, great-grandma, taught me. Trying different flavors, different kinds of food, they teach me everything I know," Babio told KSL. That reverence for tradition merged with cutting-edge technique is what you taste in every course at Monte.At the helm of Monte is the gracious couple Martin and Karen Babio—he runs the kitchen while she serves as front of house manager and hostess. And when Martin talks about his wife's role, his gratitude is immediate: "My wife, yeah, for sure, she is 50% of this. Without her, Monte doesn't exist. We want to introduce the people to different concepts, different techniques, we want to share with the people our passion."This is a partnership in the truest sense—not just in marriage, but in creating something that transcends the usual restaurant experience.The Monte Tasting Menu Experience: Progressive Cuisine Meets Utah's Wild IngredientsMonte operates exclusively on tasting menus, which tells you everything about their commitment to the craft. You're not ordering off a menu here. You're trusting a 20-year veteran to take you on a journey. Wednesdays offer a five-course menu for $95, while Thursdays through Saturdays present seven courses for $115 or an ambitious twelve-course experience for $175.Chef Babio takes local product seriously, sourcing around 80% of what Monte uses from Utah—from produce and wild herbs to proteins, dairy, and honey. But this isn't just about slapping "local" on the menu and calling it a day. The approach goes beyond flinging a pile of local microgreens at the plate—this fidelity shapes a menu that sees multiple refreshes over the month, with no two weeks looking the same.Let me give you an example of what this means in practice. Take the ravioli course—modestly titled "ravioli, lemongrass sauce" on the menu. Simple, right? Wrong. This dish begins three days before the bowl hits the table, with chicken aged with koji to enhance natural umami, then delicately confited in clarified butter made in-house with orange zest and fresh herbs. The ravioli arrives in lemongrass sauce—velvety, citrus-kissed, layered with koji-aged chicken and confit butter, with each bite building in waves: savory, aromatic, bright.One food writer described it as "a rare Italo-Filipino fusion rarely seen in the American West"—which perfectly captures Monte's ability to blur geographical boundaries while staying rooted in Utah's seasons.Then there's what Babio calls "Cold Waters." This dish brings together scallop, pork, celeriac, potato, and trout in what one critic called "possibly the most amazing—and certainly the most creative—ceviche I've ever come across, a dish of the quality that I'd expect to find in a Michelin-starred restaurant".And that Michelin reference? It's not hyperbole. According to Utah food critic Ted Scheffler, "Martin Babio and his cuisine checks all of the Michelin boxes," considering the quality of ingredients, harmony of flavors, mastery of techniques, and the chef's personality expressed through the food. The Craft Behind the Plate: Techniques That Define Progressive Fine DiningWhat sets Monte apart in Utah's fine dining landscape isn't just what's on the plate—it's the obsessive process behind it. "Each dish is designed around a specific technique and built with intention," Babio explains. "We spend days—sometimes weeks—developing flavors, fermenting, curing, aging, extracting. It's a slow and deliberate process, because we believe every detail matters."Take sweetbreads, for instance. A recent preparation saw them brined, poached, pressed, and seared, before a citrus gastrique glaze wrapped things up. Four techniques for one element of one course. That's the Monte standard.Chef Babio is committed to starting his days at the Farmers Market: "It's about connecting with the land, with the people who grow our food, and with the honest flavors of each season. Every visit sparks an idea, a technique, an inspiration. At Monte, every dish begins here—with local, fresh, wild, and seasonal products. Going to the market isn't a task... it's a ritual that feeds our kitchen and gives purpose to everything we do."The experience itself is orchestrated by a talented crew that knows what they're doing. Ignacio Cittadini doubles as sommelier and show-runner, overseeing much of the tableside sparkle, including theatrical moments like preparing liquid nitrogen-infused marshmallows for the intermezzo or torching chunks of binchō-tan charcoal until molten hot to sear local beeswax ice cream with miso caramel tableside for dessert.South Salt Lake's Culinary Revolution: Monte's Role in the NeighborhoodHere's something most people don't realize: South Salt Lake is quietly becoming one of Utah's most exciting food and drink destinations. The Beehive Distilling facility at 2245 S W Temple is within walking distance of Saltfire Brewing Company, Shades Brewing, Level Crossing brewery, and Sugar House Distillery, with the TRAX S-line stopping at South Salt Lake station just five minutes away.Monte isn't just riding this wave—they're helping create it. The dining space inside Beehive Distilling is inviting and airy, with plenty of space between tables, allowing you to actually hold a conversation and hear the person sitting across from you—a refreshing change from the acoustically challenging restaurants that have become the norm.The partnership with Beehive Distilling makes sense when you understand both businesses' commitment to craft. While Beehive has been producing award-winning gin since 2013—Utah's first gin distillery in over 100 years—Monte brings a complementary dedication to technique and local sourcing. It's a space where the art of distilling and the art of cooking coexist, each elevating the other.The amuse that kicks off the Monte experience backs up this local philosophy: local goat cheese and honey adorned with edible flowers, followed by a trio of "snacks" including melt-in-your-mouth lamb croquettes with creamy aioli nestled in smoking straw, and an amazing tartalette of fresh corn and peas confit.For the protein course, rare venison with yam, carrot, and Monte's BBQ sauce can be upgraded with A5 Wagyu beef for an additional $85. One diner's advice? "If your budget can withstand the A5 Wagyu upcharge, go for it. You'll vividly remember every scrumptious bite." Planning Your Visit to Monte Salt Lake CityMonte operates Wednesday through Saturday evenings at 2245 S West Temple inside Beehive Distilling. Reservations are essential and can be made through Tock. Here's what you need to know:Menu Options: Wednesday: 5-course menu ($95 per person) Thursday-Saturday: 7-course menu ($115) or 12-14 course menu ($175) Optional wine pairings and crafted cocktails available $50 deposit required per guest What to Order: According to recent diners and food critics, don't miss the koji-aged chicken ravioli with lemongrass sauce, the "Cold Waters" ceviche, and absolutely save room for the theatrical beeswax ice cream dessert with tableside charcoal searing.Best Time to Visit: Summer menus hit their stride when local farmer's markets are at their peak bounty, though the seasonal menu changes mean fall, winter, and spring each bring their own wild Utah ingredients to the table.Important Note: Due to the nature of Monte's menu, they are unable to accommodate specific dietary restrictions, as their focus is to provide an authentic and uncompromising experience where every dish reflects their philosophy of respecting and celebrating the ingredients of the day.Getting There: The restaurant is easily accessible via the TRAX S-line, with South Salt Lake station just a five-minute walk away. Street parking is available on West Temple.Connect: Find Monte on Instagram at @monte_slc or visit monteunderground.com for the latest menu updates and reservation information.Why Monte Matters to Utah's Food SceneUtah food critic Ted Scheffler didn't mince words: "Monte SLC is as exciting as any culinary experience I've had in Utah. In fact, I would go as far as to say that it should qualify as Utah's first Michelin-starred eatery."That's a bold claim, but it reflects something important happening in Salt Lake City's culinary landscape. For years, Utah's food scene has been defined by solid, dependable restaurants that excel at comfort and consistency. Monte represents something different—a willingness to push boundaries, to make diners slightly uncomfortable in the best possible way, to demand that we expand our understanding of what Utah ingredients can become.One critic noted that despite initial reservations about tasting menus, "the pacing during dinner is excellent and the cuisine is some of the most exciting that I've found in Utah since the early days of The Metropolitan and Forage"—high praise considering those restaurants helped define modern Utah dining.What makes Monte special isn't just the technique or the local sourcing or even the Uruguayan perspective on Utah's ingredients. It's the complete commitment to a vision. When Chef Babio says, "We want to introduce the people to different concepts, different techniques, we want to share with the people our passion," you taste that mission in every course.This is what progressive fine dining looks like in 2025—rooted in place, informed by global technique, executed with precision, and served with genuine hospitality. Monte isn't trying to be Copenhagen or New York. It's showing us what South Salt Lake can be when a chef with 20 years of experience decides to celebrate everything wild and wonderful about Utah's biodiversity.If you've been waiting for Salt Lake City to develop a truly world-class tasting menu restaurant that rivals anything on the coasts, your wait is over. It's been hiding inside a distillery in South Salt Lake all along, waiting for you to discover it.Ready to experience Monte for yourself? Book your reservation on Tock and prepare for one of Utah's most extraordinary culinary journeys. Trust Chef Babio. Trust the process. And whatever you do, don't skip the ravioli.

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.