Restaurants

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

186 I St, Salt Lake City, UT 84103

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