Restaurants

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

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

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

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

You can smell the house-made root beer brewing before you even walk through the doors at 255 South Main Street in downtown Logan. Inside the old Deseret Industries building—with its soaring brick walls and industrial bones—The Beehive Pub & Grill hums with the kind of energy that only comes when a chef who grew up in restaurant kitchens decides to put everything he knows into one place. Chef and owner Dustin McKay has spent nearly a decade turning this sprawling space into what one customer called "tied for best burger in Utah," and honestly, when you're biting into a King Kobe loaded with house-made onion jam, you start to believe it. From Copper Mill to Cache Valley: Dustin McKay's Kitchen Journey McKay's story starts the way a lot of great restaurant stories do: as a kid learning from his father. At just nine years old, he was already working the line at his dad's Copper Mill restaurant, absorbing the rhythms of a professional kitchen before most kids could work a can opener. That early immersion stuck. He went on to study both business and culinary arts at Utah State University, right here in Logan, which meant he understood Cache Valley's dining landscape from a student's perspective—the budget constraints, the craving for quality food that doesn't feel like a cafeteria, the need for a space that works equally well for a date night and a post-exam burger with friends. When McKay purchased The Beehive Grill in January 2016, the restaurant had already been operating for seven years under the Moab Brewery ownership. The bones were good—that connection to Moab Brewery's craft beer expertise, the house-made root beer tradition born from Logan's old brewing restrictions, the historic DI building location. But McKay saw an opportunity to evolve it. He couldn't keep the original "Beehive Grill" name due to trademark reasons, so he rebranded as The Beehive Pub & Grill and got to work putting his thumbprint on the menu. Out came pulled pork sandwiches with bread from Crumb Brothers Artisan Bread and house-made BBQ sauce. In came signature half-pound burgers that would eventually earn cult followings. The philosophy he brought? Consistency above everything. "We can't always survive on our glory days," McKay told the Herald Journal in 2023. "We have to constantly stay on point to make sure that we can impress the guests and that they can always rely on us to give them a good experience." It's that mentality—trained into him since age nine—that's kept The Beehive growing year after year in a competitive college town restaurant scene. The Food & Experience: Elevated Bar Food With Scratch-Made Soul Here's the thing about The Beehive that separates it from your standard sports grill: everything is made from scratch, and you can taste it. The menu reads like elevated American comfort food, but when the plates hit your table, you realize McKay's culinary training wasn't just for show. Start with the King Kobe burger if you want to understand what people are raving about. One reviewer on Google called it exactly what it is: "The King Kobe knocked our socks off. Fabulous bacon, great meat (perfectly seasoned), and the best part is a healthy amount of house-made onion jam and blue cheese aioli. I couldn't get enough of it." That's domestic Kobe beef from Snake River Farms, applewood smoked bacon, Swiss cheese, and those two house-made condiments that elevate it from "good burger" to "drive-from-out-of-town-for-this burger." At around $13, it's the kind of thing that makes you wonder why you ever settle for less. But burgers aren't the only play here. The coconut shrimp tacos are McKay's most popular menu item—three flour or corn tortillas loaded with fried coconut shrimp, cherry pepper slaw, sweet Thai chili sauce, baja sauce, and guacamole. One diner raved about the salmon: "melted in my mouth." Another called the Mac and Cheese Carbonara—cavatappi noodles with Applewood bacon and petite peas in sharp cheddar sauce—a revelation, though fair warning, it's rich enough that you might need to take half home. And then there's the slow-roasted prime rib, a dish that multiple customers cite as better than anything the chain steakhouses offer. As one reviewer put it: "Everything we had was spectacular. Meals, sides, drinks, desert, it's all good. By far the best steak I've had in The Valley, they make Texas Roadhouse steaks look amateur by comparison." It's served with creamed horseradish sauce, au jus, and your choice of side. The 10-ounce is $26.99, the 16-ounce is $34.99, and both are worth every penny if you're celebrating something—or just hungry after hiking Logan Canyon. The house-made gelato gets its own paragraph because people drive back to Logan specifically for it. Made fresh on-site with what they describe as "only the finest ingredients," customers describe flavors like fresh citrus custard as "firm, tart, and refreshing"—the kind of dessert that makes you ask the server if they can ship it to Virginia (one couple actually did). Logan's Only Root Beer Brew Pub: The Moab Brewery Connection Here's a story you won't find at most Utah restaurants: The Beehive's house-made root beer exists because Logan's city ordinances wouldn't let them brew beer when the restaurant first opened in 2009. The original owners—the same folks behind Moab Brewery—got creative. If they couldn't brew craft beer on-site in downtown Logan, they'd brew something else: craft root beer. And that tradition stuck. Today, The Beehive is Logan's only root beer brew pub, serving both a traditional root beer and seasonal sodas made on-site. The recipe comes from Moab Brewery's brewmaster Jeff Van Horn, who perfected the proprietary formula using Northwestern Extract Co. ingredients—a blend of root beer and sarsaparilla extracts, cane sugar, and a yucca plant-based foam stabilizer that gives it that classic frothy head. Customers fill growlers with the stuff. Kids who grow up drinking it come back as USU students and order it with their burgers. But The Beehive hasn't abandoned its beer roots. As the sister restaurant to Moab Brewery, they serve all of Moab's craft ales on tap—Dead Horse Ale, Raven Stout, Red Rye IPA, and more. The combination means everyone at the table has options, whether they're ordering a craft beer, a house-made root beer, a handcrafted cocktail from the full bar, or one of the mocktails. Downtown Logan's Industrial Cathedral: The Historic DI Building Location matters in the restaurant business, and The Beehive hit the jackpot with 255 South Main Street. The building used to house a Deseret Industries thrift store, and McKay kept the industrial soul intact when he took over. Those high ceilings and exposed mature brick walls create what customers describe as "a nice, modern decor, not too casual, nice but not stuffy." One reviewer compared the vibe to "a nice lodge restaurant in Park City or Vail"—earthy, relaxed, unpretentious but elevated. The space is massive. There's a pub area that seats 85-90 people, a main dining room that can accommodate 300 patrons, an outdoor patio, and a private room for events up to 40 guests. Despite that capacity, McKay deliberately didn't cram in as many tables as he could have. "There is plenty of seating, with lots of space, very comfortable," noted one customer who'd eaten out extensively. That breathing room matters when you're trying to have a conversation over dinner, watch a game on one of the many TVs, or just decompress after a day in the mountains. The waterfall sculpture near the entrance adds an unexpected touch of zen to the industrial setting. Live music on Friday nights brings in the college crowd and locals alike. Tuesday trivia at 7:30 PM has become a Cache Valley institution. And the downtown Main Street location puts you right in the heart of Logan's walkable core, close to Utah State University campus and just minutes from the Logan Canyon entrance. Planning Your Visit to The Beehive Pub & Grill Address: 255 South Main Street, Logan, Utah 84321 Hours: Monday-Thursday: 11:00 AM - 8:30 PM Friday-Saturday: 11:00 AM - 9:00 PM Sunday: Closed What to Order: The King Kobe burger is non-negotiable if you're a burger person. The coconut shrimp tacos are the most popular item for a reason. If you're celebrating, go for the slow-roasted prime rib. Don't skip the jalapeño cornbread. Save room for house-made gelato. Pro Tips: Get there early on Saturday evenings—one customer counted 50 people waiting in the lobby after 5 PM. Reservations are recommended for groups and weekend dining. If you have celiac disease or gluten sensitivity, The Beehive has dedicated gluten-free fryers and extensive GF options including buns. Enter from the back side near the Logan Community Recreation Center if you want to avoid the Main Street traffic. Try the house-made root beer at least once, even if you're ordering a Moab Brewery ale. Price Range: Burgers and sandwiches run $11-$15, entrees $16-$35, generous portions that often yield leftovers. Instagram: @beehivepubgrill Since Dustin McKay bought The Beehive Pub & Grill in 2016, he's been building something rare in the restaurant world: a place that appeals to USU students on a budget, families celebrating milestones, business lunches, date nights, and everyone in between. That's the vision McKay described when he first took over—"a menu that streamlines everything so it appeals to a wide variety of people and meets everyone's taste profile." Nearly a decade later, that vision has turned The Beehive into one of the best restaurants in Logan, Utah, the kind of place where the Mac and Cheese Carbonara sits comfortably on the same menu as slow-roasted prime rib, where house-made root beer flows alongside Moab Brewery craft ales, and where a nine-year-old kid who learned to cook at his father's restaurant has created Cache Valley's most reliable spot to gather, eat well, and feel at home.

The smell hits you first when you walk into Porcupine Pub & Grille on a Saturday afternoon in January—melted cheddar cheese mixing with the hoppy aroma from two dozen beer taps, all of it wrapped in that unmistakable scent of snow-soaked Gore-Tex and pine trees that clings to every skier who stumbles down from Brighton or Solitude. It's 2:30 PM and the place is absolutely packed, which is exactly what Byron Loveall and Brian O'Meara envisioned back in 1998 when they opened this Big Cottonwood Canyon restaurant at 3698 Fort Union Boulevard. "The nachos are dripping with real cheddar cheese, sour cream, and guacamole," one regular wrote about their half-order—a plate so massive it feeds four people and has become the stuff of après-ski legend in Salt Lake City. They're not wrong. These aren't your typical sports bar nachos with that nuclear-orange cheese sauce. This is the real deal, layered throughout so every chip gets its share. The Vision Behind Utah's Canyon Gateway Gathering Spot When Loveall and O'Meara opened Porcupine Pub & Grille on April 27, 1998, they had a specific vision in mind. Not just another mountain restaurant, but what they called "the perfect gathering place for skiers, mountain bikers, outdoor enthusiasts, families, and friends." The location at the base of Big Cottonwood Canyon wasn't accidental—it was strategic. Right where the canyon meets civilization, easily accessible without a resort pass, close enough to the trailheads that you can still smell the mountain air. The partners had decades of restaurant experience between them, but this was their first venture. They couldn't afford brewing equipment back then, so instead they focused on curating the best selection of Utah craft beer they could find—24 rotating taps featuring local breweries like Uinta, Wasatch, Red Rock, Park City, and Squatters. "Walking into the Porcupine after wandering around Utah is a truly beautiful experience," one beer enthusiast wrote. "The long line of beer taps behind the bar could likely cause a beer drinker to shed a tear." That commitment to supporting local has defined their approach ever since. The menu reflects it—homemade food that's "a great escape from the usual mass produced food chain." They make their soups, sauces, dressings, smoked meats, and desserts from scratch. Executive chef Mike Corbett and restaurant chef Jim Colloch have both been with the Porcupine group since the early days, staying because "the owners are actually here, caring and supporting their large team of employees." Over the years, Canyon Culinary Inc. has grown beyond just Porcupine. They renovated the historic Fire Station No. 8 near the University of Utah, rescued the iconic Rio Grande Cafe from closure, opened The Dodo in Sugar House, and eventually acquired Bohemian Brewery in Midvale—fulfilling that original dream of owning a brewery. But the original Porcupine at the mouth of Big Cottonwood Canyon remains the heart of the operation. The Après-Ski Dining Experience That Defines Utah Mountain Culture There's something that happens at Porcupine between 2 and 6 PM on powder days that you can't really explain to someone who hasn't experienced it. The parking lot fills with trucks bearing ski racks and bikes. People stream in wearing everything from ski pants to work suits, exactly as the restaurant intended. The energy is infectious—that particular buzz of exhausted satisfaction that only comes after a day spent earning your turns in Big Cottonwood Canyon. "It's one of those unsaid relationships that you get with everybody eating there," wrote one devoted regular. "You all embrace the good, genuine, mountain lifestyle." The upstairs loft, with its honey-colored wood and skylights, becomes a kind of communal living room. Strangers compare powder stashes. Locals share beta about which runs are skiing best. The whole place feels less like a restaurant and more like someone's mountain cabin where everyone's invited. The menu caters perfectly to this crowd. Start with those legendary nachos—the half-order runs $5.99 and genuinely feeds a group. One reviewer declared them "the best f*cking nachos I have ever eaten," and once you've experienced that cheese pull, you understand the enthusiasm. Add a side of chile verde (surprisingly legit for a non-Mexican restaurant), and you've got the perfect shareable starter. The Big Cottonwood Burger has developed its own following—a hand-pressed patty that doesn't get lost under the toppings, served with a mountain of fries. "I always go with the Big Cottonwood Burger," one regular reported. "Very good and filling after a day of skiing or in my case hiking." Multiple reviewers mentioned the generous portions, which makes sense when your clientele has just burned 3,000 calories carving through knee-deep powder. The Ahi Tuna Salad draws raves from an entirely different crowd. "I have a new favorite dish at the Porcupine grill," one food enthusiast wrote. "Top sushi grade, seared very lightly, served on top of a delicious deep green salad, with a nice surprise of pickled ginger hidden under the tuna. Topped off by a mouth watering sesame seed dressing. I ate every morsel on the plate." Fish and chips features fried halibut (which some find excessive for a casual pub, but locals appreciate the quality). The Cajun pasta with shrimp consistently gets mentioned as one of the best dishes on the menu. And then there's the chile verde burrito—massive, spicy, and exactly what you want after a morning on the mountain. "Very big and filling and tastes good after a day of skiing," is how one satisfied customer put it. Craft Beer Authority at the Base of the Wasatch Those 24 taps aren't just for show. Porcupine has quietly established itself as one of Salt Lake City's premier craft beer destinations, leveraging their location and philosophy. "If it's brewed in Utah, odds are good that it's on tap here," observed one beer advocate. The selection rotates constantly, showcasing everything from Wasatch Hefeweizen to seasonal releases from Utah's expanding brewery scene. The bar area has that perfect ski lodge atmosphere—not too polished, not too rough. You can belly up in your ski boots without anyone batting an eye, or show up in business casual after work. The beer list includes local favorites alongside harder-to-find offerings, with knowledgeable bartenders who can guide you through the options. They also serve wine and craft cocktails, but beer is clearly the main event. Weekend brunch brings a different energy but maintains that craft beer focus. The menu features omelets of the day, French toast with fresh berries, pancakes, and biscuits & gravy. One family member swears by the Huevos Rancheros, while another can't get enough of the "Big Ol' Pile of Breakfast"—double order of house potatoes, four large eggs, bacon and sausage. Pair any of it with a local brew and you've got the perfect recovery meal after early morning powder laps. A Cottonwood Heights Community Institution What makes Porcupine special isn't just the food or the beer or even the location—it's how it functions as a genuine community gathering place. Unlike resort restaurants that cater primarily to tourists, Porcupine has cultivated a loyal local following. People who live in Cottonwood Heights, Murray, Holladay, and the surrounding Wasatch Front neighborhoods consider it their neighborhood spot, even though it sits at the base of a canyon. The restaurant's "family-minded" philosophy isn't just marketing speak. Regular customers genuinely feel like they're part of something. The staff—many of whom are ski bums and outdoor enthusiasts themselves—create that welcoming atmosphere where first-timers quickly become regulars. Multiple reviews mention servers by name and praise the attentive service that keeps drinks refilled and food arriving hot. During ski season (roughly November through April), Porcupine becomes ground zero for Utah's outdoor recreation community. Climbers share stories from the canyon crags. Mountain bikers plan summer routes. Trail runners fuel up before tackling the Wasatch trails. It's accessible year-round, unlike many canyon restaurants that close seasonally, which means locals can rely on it through every season. The view from the upstairs dining room doesn't hurt either. Large triangular windows frame the foothills and canyon entrance, bringing the outside in. On sunny days, skylights flood the space with natural light. The outdoor patio—open seasonally—provides direct mountain views and has become one of Salt Lake City's best spots for summer dining near hiking trails. Planning Your Visit to Porcupine Pub & Grille You'll find Porcupine Pub & Grille at 3698 Fort Union Boulevard (7200 South) in Cottonwood Heights, literally at the mouth of Big Cottonwood Canyon. The location shares a parking lot with the Canyon Inn and sits upstairs from the Lifthouse Ski Shop—which means if you forgot something for your ski day, you can handle that and grab food in one stop. Hours run Monday through Friday 11 AM to 10 PM (11 PM on Fridays), with weekend brunch starting at 9:30 AM on Saturday and Sunday. Expect crowds during peak après-ski hours (2-6 PM) in winter, and on game days when University of Utah fans pack the place. Parking can be tight during busy periods, but spots open up regularly as groups come and go. What to order depends on your mood, but locals recommend starting with the nachos (half-order feeds 3-4 people), then choosing between the Big Cottonwood Burger, Ahi Tuna Salad, fish and chips, or that substantial chile verde burrito. The daily specials—written in colorful chalk on slate boards—often feature gems like jalapeño bleu bacon burgers or seared halibut. Don't sleep on the homemade soups, especially the chicken noodle which one reviewer called "thick, creamy, and savory." For beer lovers, ask your server what's fresh on tap. The selection changes regularly, and there's always something new from Utah's craft beer scene. If you're not sure what you want, the bartenders are genuinely helpful about offering recommendations based on your preferences. The restaurant accepts walk-ins and reservations. During powder days and weekend dinners, expect a wait—but the bar area provides great seating if you don't want to wait for a table. The atmosphere stays casual and welcoming whether you show up in ski gear or date-night attire. Where the Canyon Meets Community Twenty-six years after Byron Loveall and Brian O'Meara opened the doors, Porcupine Pub & Grille remains exactly what they envisioned—a gathering place where Utah's mountain culture comes to refuel and reconnect. It's earned its place as a Big Cottonwood Canyon institution not through flashy marketing or trendy concepts, but by consistently delivering what locals want: honest food, great beer, and a space that welcomes everyone from powder chasers to families to professionals unwinding after work. "Winter days should be filled with a cup of hot chocolate and a plate of their famous nachos in the upstairs, cozy loft," one passionate regular wrote. "Summer days? Get ready to enjoy the mountainous valley view from the deck while enjoying a bite of the roasted veggie flatbread." That about sums it up—Porcupine adapts to the seasons while maintaining its soul as the perfect après-ski dining destination in Salt Lake City. Next time you're coming down from a day in Big Cottonwood Canyon, whether you've been carving turns at Brighton, hiking to Lake Blanche, or just driving up to check out the aspens, pull into that parking lot at the base. Order the nachos, grab a local brew, and settle in. You'll understand why this spot has become Cottonwood Heights' living room—and why locals have been protecting this secret (not so secret anymore) for over two decades.

The wood-fired oven glows at 900 degrees behind the Walgreens on Holladay Boulevard, and if you know where to look—up those wooden stairs, past the parking lot—you'll find what locals are calling the best Neapolitan pizza in Salt Lake City. At Pizzeria Tasso, every pizza emerges from the flames in exactly 90 seconds, the leopard-spotted crust blistered and charred the way they do it in Naples. One customer who lived in Naples for a year put it plainly: "This is better than many of the pizza places there." That's not something you hear often about pizza made 7,000 miles from Italy's Campania region. But Zeke, the owner and pizzaiolo behind Pizzeria Tasso, didn't learn to make pizza from YouTube videos or culinary school textbooks. He learned it the way Neapolitans have for centuries—by living there, eating there, and falling so completely under the spell of true Italian pizza that coming back to American-style pies felt impossible. From Italy's Streets to Holladay's Hidden Gem: The Story Behind Pizzeria Tasso Zeke's pizza journey started with two years as a volunteer missionary in Italy, wandering the cobblestone streets where pizza isn't just food—it's patrimony, tradition, identity. When you spend that much time in a country where pizza Margherita was created to honor a queen, where the VPN (Vera Pizza Napoletana) association guards centuries-old standards with religious fervor, American pizza starts to taste like a pale imitation. "After serving as a volunteer missionary in Italy for 2 years, Zeke knew he couldn't go back to American pizza," reads the Pizzeria Tasso origin story. His solution wasn't to pine for Naples or seek out the closest approximation. It was to create his own business, to return to the roots of what makes true Italian pizza sing. Along with his wife Kelsey, Zeke built Pizzeria Tasso from the ground up—first as a catering operation running for 10 years, then finally opening their brick-and-mortar location in Holladay three years ago. The restaurant operates from what was essentially a blank canvas behind a commercial building, transforming it into a space where Italian music plays softly and the scent of wood smoke mingles with fresh basil and San Marzano tomatoes. They import their tomatoes and flour directly from Italy, use a traditional wood-fired brick oven, and make each pizza to order. It's not trying to be fancy. It's trying to be faithful. "We have made this a new date-night favorite," one customer explained. "My husband is Italian and doesn't like the American-style food of chain restaurants. Tasso is fresh and authentic. The atmosphere is friendly and clean with Italian music and no frills." The Authentic Neapolitan Pizza Experience: What Makes Tasso Different Walk into most American pizza joints and you'll see ovens running at 450, maybe 500 degrees if they're serious. Pizzeria Tasso's wood-fired brick oven roars at temperatures that would make most pizza chains nervous—the kind of heat that transforms dough in 90 seconds flat, creating that signature Neapolitan texture: soft and chewy with an airy, bubbly border charred to blistered perfection. This is pizza cooked the way Raffaele Esposito did it in 1889 when he created the Margherita for Queen Margherita of Savoy—red tomatoes, white mozzarella, green basil mirroring the Italian flag. Neapolitan pizza is meant to be simple, designed to showcase magnificent ingredients rather than bury them under a mountain of toppings. At Tasso, they take that philosophy seriously. The Margherita ($11) is the pizza that separates pretenders from the real deal, and customers say Tasso nails it. "Trust me, get the margherita. I lived in Napoli for a year and this is better than many of the pizza places there," one reviewer declared. The tomato sauce—made from those imported San Marzano tomatoes grown in volcanic soil near Mount Vesuvius—has a brightness and depth you don't find in California or domestic varieties. Fresh mozzarella melts into creamy pools, basil releases its perfume under the heat, and extra virgin olive oil ties it together. But if you're looking for heat, the Diavola ($13) brings it. "The Diavola, which is a tomato based pizza with fresh mozzarella, salami, red onions, parmesan, and their spicy signature oil on top of a classic woodfired crust: thin, chewy, slightly charred, and completely toothsome," described one local food blogger. That signature spicy oil is a Tasso calling card, the kind of condiment that makes people ask for extra on the side. The Salsiccia ($12)—Italian sausage with tomato sauce, fresh mozzarella, and parmesan—consistently ranks as a best seller. And the Pepperoni ($12) gets the Tasso treatment too, elevated beyond the greasy American version with quality ingredients and proper technique. "Best pizza in salt lake," a customer raved. "Margherita is spot on, and the pepperoni is a fan favorite. Get it with Mikes Hot honey and you won't be disappointed!" That Mike's Hot Honey drizzle has become almost cult-like among regulars, adding a sweet-spicy dimension that plays beautifully against the savory, wood-fired flavors. It's one of those combinations that seems obvious in retrospect but feels like a revelation the first time the flavors hit your tongue. Don't sleep on the weekly special either—Tasso rotates a featured pizza that often becomes the talk of the week. Past specials like the Coppa have earned devoted followings. "Follow them on instagram to find the specials!" one regular advised. "Small operation but super high quality." Why Holladay's Pizza Scene Needed Pizzeria Tasso Holladay sits in Salt Lake County's comfortable suburban sprawl, a neighborhood known more for family homes and solid dining than cutting-edge food scenes. But in recent years, this quiet community has become something of a culinary destination, home to acclaimed spots like Franck's Restaurant, Tuscany, and a growing roster of international flavors. Into this landscape came Pizzeria Tasso, filling a very specific gap: authentic, VPN-style Neapolitan pizza made with imported Italian ingredients and traditional techniques. Sure, Salt Lake City has plenty of pizza options—from The Pie's massive slices to Via 313's Detroit-style squares to gourmet wood-fired concepts. But true Neapolitan pizza, cooked in 90 seconds in a wood-fired oven by someone who actually lived in Italy and learned the craft through immersion? That's rare. "Having been to most of the 'Neapolitan style' pizza places in Utah, I can say with some authority that this is one of the best, if not the best, pizza places in Utah. Would highly recommend even if it requires a drive," wrote one pizza enthusiast who'd clearly done the research. The authenticity extends beyond just the pizza itself. Tasso uses Caputo 00 flour, the gold standard for Neapolitan dough, milled in Naples specifically for pizza-making. The slow-rise, naturally fermented dough develops complex flavors and that characteristic chew. Buffalo mozzarella, when available, brings the creamy richness you'd find in a pizzeria on Via dei Tribunali in Naples. Even the approach to toppings follows Neapolitan tradition—restrained, focused, allowing each ingredient to speak. This isn't a place where you can get 17 toppings on a pizza. It's a place where you trust the pizzaiolo's judgment about what belongs together, what honors the tradition. But Tasso isn't precious or unapproachable. The atmosphere is "friendly and clean with Italian music and no frills," as one customer described it. You order from your phone using a simple system, watch the pizza oven work its magic through the window, and settle in for what amounts to fast-casual dining executed at an artisan level. "The crunch, the sauce, the toppings it's just incredibly delicious," a customer explained after trying the pepperoni and weekly special. "Id go as far to say that this is... drumroll... best Neapolitan pizza in the Salt Lake Valley. Seriously so good!" Planning Your Visit to Pizzeria Tasso Finding Pizzeria Tasso takes a bit of local knowledge, which somehow makes discovering it feel even more rewarding. The address is 4734 Holladay Blvd E, tucked behind the Meier's Catering building near the Walgreens parking lot. Look for the wooden stairs leading up—once you see the giant outdoor pizza oven and smell the wood smoke, you'll know you're in the right place. Hours are limited (currently Friday and Saturday 5-8pm, Monday 5-8pm), which adds to that neighborhood secret feel. The small operation means Tasso focuses on quality over quantity, making each pizza to order and refusing to compromise on technique or ingredients just to pump out more volume. Parking at the Walgreens lot works fine—just walk up those wooden stairs. The seating is inside, though the pizza is cooked outside in the food truck-style setup with the wood-fired oven. It's unconventional, sure, but it's also part of what makes Tasso special. This isn't a restaurant trying to look like a rustic Italian pizzeria; it's a restaurant actually making authentic Italian pizza in whatever space allows for the proper equipment. What to order? Start with the Margherita to understand what Tasso does best, then branch out based on your preferences. The garlic cheese bread has earned a cult following of its own—"best garlic cheese bread of my life," according to one enthusiast. If you're feeding kids, they consistently approve of both the Margherita and the pepperoni. "The garlic bread and Margherita pizza are favorites among kids," noted a family-friendly review. For dessert, the cannoli brings that Italian pastry shell filled with ricotta cream that transports you straight to a Neapolitan pasticceria. The cinnamon roll pizza and apple pie dessert pizza offer sweet endings that feel indulgent without being overwhelming. Prices run remarkably reasonable for this level of quality and authenticity—personal pizzas range from $11-13, meaning you and a friend can eat extremely well for around $30-35 including drinks and maybe a dessert. "For the 2 pizzas, two drink, two gelatos about $30 was spent. Not too bad but can also get pricy quick but honestly it's worth every penny," one customer calculated. The portion sizes are personal Neapolitan-style, which means they're smaller than American large pizzas but perfectly sized for one person or for sharing a few different varieties. Some customers wish for larger sizes, but that would fundamentally change what Tasso is—authentic personal-sized Neapolitan pies, not American share-a-large pizzas. One practical note: The location can be tricky to find on your first visit. "Location is hard to find. I like to park at the walgreens and walk up the wooden stairs," advised one regular. There's also limited phone ordering—Tasso keeps operations streamlined and focused on the pizza itself rather than extensive customer service infrastructure. But what they lack in fancy amenities, they more than make up for in the quality coming out of that wood-fired oven. Service is consistently praised as friendly and attentive despite the casual setup. "The service here was so great! The servers were very attentive and friendly," noted one customer. For catering needs, Tasso's decade of experience shows—they've successfully fed crowds of 110+ people at weddings, "pizza cooked to perfection!! The crew kept their amazing pizza coming hot and fresh!" Follow @pizzeriatasso on Instagram for weekly specials, hour updates, and that essential pizza photography that'll have you planning your next visit before you've finished your current pie. Pizzeria Tasso represents something increasingly rare in American dining: uncompromising commitment to authentic technique and ingredients, executed by someone who actually learned the tradition at its source. Zeke didn't just visit Italy; he lived there long enough to understand that Neapolitan pizza isn't about innovation or fusion or putting a creative spin on things. It's about respecting centuries of refinement, using the right ingredients cooked the right way, and trusting that simplicity done excellently will always win. In Holladay's suburban landscape, behind a Walgreens parking lot, up some wooden stairs, that philosophy is creating the kind of pizza that makes people who've eaten in Naples nod with recognition. It's worth the drive from anywhere in the Salt Lake Valley, worth the limited hours and the hunt to find the entrance. Because this is the real thing—the best Neapolitan pizza in Holladay, and quite possibly the best in all of Utah. Pizzeria Tasso4734 Holladay Blvd E, Holladay, UT 84117Hours: Mon, Fri, Sat 5:00-8:00 PMInstagram: @pizzeriatasso

The smell hits you first—that deep, caramelizing aroma of freshly roasted beans cutting through the industrial chill of a converted 1940s warehouse on West Temple. Inside Publik Coffee Roasters' flagship location in Salt Lake City's Granary District, a Diedrich IR-12 roaster hums beneath 65 solar panels while baristas pull shots of light-roasted Ethiopian into ceramic cups. Missy Greis, the woman who turned this 13,000-square-foot space into one of the greenest coffee roasteries in America, built something that didn't exist in Utah a decade ago: a third wave coffee operation that refuses to choose between exceptional quality and environmental responsibility. One customer described the space perfectly: "This location is spacious! The coffee is smooth not bitter, this coffeehouse is doing it right, good community feeling with high quality products!" The Woman Who Brought Community Coffee to Salt Lake City Missy Greis didn't come to coffee through the traditional barista-to-owner pipeline. She grew up in Aspen, studied exercise physiology, and moved to Utah in 1997 where she spent years immersed in local nonprofits and community organizing. She met Erin Mendenhall, then Director of Breathe Utah and now Salt Lake City's mayor, through volunteer work focused on air quality—an issue that would later shape every decision Greis made about Publik's roasting operations. The word "Publik" is Dutch for community, and Greis chose it deliberately when she opened the original location in May 2014 after a 17-month renovation of an industrial warehouse. Her vision wasn't about creating another trendy specialty coffee shop—though Publik certainly became that. It was about building anchors in Salt Lake City neighborhoods where people from wildly different backgrounds could occupy the same space over the same cups of carefully sourced, meticulously roasted coffee. That philosophy of "community over corporate" extended to her business model. When COVID hit and Greis found herself with over 60 employees across multiple locations, she made a choice that sets her apart in the hospitality industry: she prioritized paying her staff over her own compensation. "For Missy, caring for her staff first, even at the expense of her own compensation, has always been top priority," according to those who've worked with her. It's the kind of decision that builds loyalty—Silvana Elguera, now Publik's Director of Coffee and Head Roaster, started as a barista at one of the cafés. Coffee Roasting That's Actually Green (With 65 Solar Panels to Prove It) Here's where Publik gets interesting for anyone who cares about sustainable coffee roasting. The roastery isn't just slapping "eco-friendly" on the website—it's 100% solar-powered through an array of 65 panels on the roof that can generate enough energy on a clear Utah day to power the entire operation for a full workday. But that's only half the story. Attached to the Diedrich roaster is a catalytic oxidizer, essentially an afterburner that filters out 96% of the particulates released during the roasting process. For context: coffee roasting produces smoke and volatile organic compounds that contribute to air pollution. In a valley like Salt Lake City, which struggles with serious air quality issues trapped between mountain ranges, that matters. Greis and Elguera made the decision to invest in oxidizer technology before most specialty roasters were even thinking about it. "I think what motivated our efforts in sustainability was the fact that we already reside in a big valley that has so many air quality issues," Greis explained. "Knowing that coffee roasting is not necessarily the cleanest business, it requires that you do something like our catalytic oxidizer." Elguera, who oversees all roasting operations, emphasized the hyper-local responsibility: "It's necessary for us to think about the environmental impression that comes from roasting coffee in our neighborhood. We need to contribute to the health of the atmosphere we operate in." This combination—solar power plus oxidizer—makes Publik one of only about five roasteries in the country with both systems. In 2022, Food & Wine named them the best coffee roaster in Utah, recognition that acknowledged both their environmental leadership and the quality of what ends up in the cup. The Toast Menu That Made Red Bicycle Bread Famous in SLC Walk into any Publik location and you'll notice something: people aren't just drinking coffee. They're ordering toast. Not basic buttered toast, but thick slabs of artisan bread from Red Bicycle Breadworks in Park City, topped with everything from ricotta and arugula to salmon and cream cheese to banana, honey, and peanut butter. The toast program started small but became so popular that customers now build entire visits around it. As one reviewer put it: "My go to order is the honestly John latte and avocado toast, but you really can't go wrong with anything." Another called out the variety: "I got the Gryffindor, chocolate chip cookie, Brie + Apple toast. Everything so so good!" Red Bicycle bakes the bread fresh specifically for Publik, using high-quality organic flours and traditional techniques. The spreads come from Amour Spreads, a Salt Lake City company founded by a local couple that Greis eventually acquired during the pandemic when they were looking to retire. The jams rotate seasonally—heirloom tomato, orange habañero, apricot—bringing chef-level creativity to what could have been a throwaway menu item. "Every bite of the 'Cinnamon Toast', 'Banana Toast', and 'Avocado Toast' feels like the first bite every time," one regular customer noted. The salmon and cream cheese toast gets particular love from the Avenues location crowd, while the goat cheese jam toast has developed its own cult following. The toast menu reflects Greis's larger philosophy: source locally wherever possible, work with partners who share your values, and don't cut corners on ingredients just because it's "only" toast. It's become such a signature that visitors from out of state specifically seek it out. One TripAdvisor reviewer wrote: "The smell of coffee over takes your sense and wakes all your taste buds up. We ordered a cup of specialty coffee and one of their famous toast. My husband did the basic Avocado toast and I did a build your own with ricotta cheese, arugula & radish & let me tell you it did not disappoint." Small Batch Roasting for Third Wave Coffee Nerds If you're the kind of coffee drinker who cares about varietal characteristics, roast profiles, and terroir, Publik will speak your language. Under Elguera's direction, the roastery focuses on small batch roasting, handling three single-origin coffees and three custom blends that change with the seasons. The approach leans toward light roasts—what specialty coffee people call "third wave" roasting—designed to preserve the unique flavors of each origin rather than burying them under dark, carbonized notes. "Most specialty coffee is lighter-roasted, and you're trying to preserve varietal and regional flavors and characteristics," Ryan Gee, formerly Publik's head roaster, explained in an interview. Ethiopian beans might taste fruit-forward and floral. Central American coffees tend toward bright, zesty profiles. Indonesian beans can be sweet with a sharp finish. The roasting technique determines whether those qualities make it into your cup or get burned away. Publik roasts to order, meaning they're not stockpiling beans that sit around losing freshness. This minimizes waste and ensures that wholesale clients and café customers get coffee that's been roasted within days. The café menu offers multiple brewing methods—espresso, pour over, nitro cold brew, and Alpha Dominche Steampunk—so you can taste the same beans prepared different ways. Customers notice the difference. "Top quality beverages, I jump back and forth from their cold brew, drip coffee and a blonde mocha on occasion," one Yelp reviewer noted. Another called out the consistency: "The nitro cold brew was really good though and was served immediately." The signature Honestly John latte—made with cherry bitters—has become something of a local legend, combining traditional espresso with cocktail-inspired flavors. It's the kind of drink you'd expect from a roastery that takes coffee seriously but doesn't take itself too seriously. Four Locations Across Salt Lake's Best Neighborhoods Greis didn't just open one successful café and call it done. She expanded strategically into distinct Salt Lake City neighborhoods, each with its own character but united by the same commitment to quality coffee and community space. Publik Coffee Downtown (975 S. West Temple) – The flagship. Two stories, 13,000 square feet total, housing the roastery, a 60-seat café with three meeting rooms, and Publik Space, a 4,000-square-foot event venue under a dramatic 1940s barrel roof. Built almost entirely with sustainable and reclaimed materials, including doors that are over 100 years old. This is where the roasting happens, where wholesale production runs, where you can watch beans being profiled and packaged while you work on a laptop upstairs in the quiet room. One reviewer described it: "Absolutely gorgeous, huge space and amazing coffee and food. Highly recommend." Publik Avenues (502 3rd Ave.) – The neighborhood spot. Just over 1,000 square feet of cozy, welcoming space in the Avenues residential area. Focused primarily on coffee and the toast menu, with a more intimate vibe than the industrial downtown warehouse. Perfect for locals who want to walk to excellent coffee. "Good drinks, excellent snack options, and friendly service. The servers seem to enjoy their jobs and appreciate the customers, which makes the experience that much better," according to one regular. Publik Kitchen (931 E. 900 South) – The full breakfast and lunch spot in the 9th and 9th neighborhood. Originally opened in a Victorian house in 2016, then underwent a complete renovation and rebuild in 2022 with expanded seating to 80, a second patio, and a proper kitchen. Chef Alicia Pacheco, formerly of Rye, developed a menu that goes beyond toast to include French toast, hash, specialty sandwiches, and salads—all using locally sourced ingredients. The Publik breakfast comes with your choice of toast, bacon or sausage or avocado, and two eggs any style for $7. One reviewer raved: "ANY of the toast items are great. I'm a big fan of the banana, honey, peanut butter toast, and the avocado toast. The BLT and Hash are sure to rock your little locally-grown, no antibiotics, hipster-chic pants off." Publik Ed's (210 S. University St.) – The University of Utah location that took over the landmark Big Ed's space in 2018. Greis kept the name as a nod to the beloved dive that had served students for nearly 50 years, but renovated to meet modern safety and ADA standards while maintaining an accessible, student-friendly vibe. The menu includes burgers and beer alongside the full coffee program—breakfast, coffee, burgers, and beer, just like Big Ed's used to serve, but with Publik's emphasis on quality ingredients. Each location maintains WiFi for working, ample seating arrangements, and the same core coffee menu, but adapts to its neighborhood's needs. Downtown attracts the coworking crowd and event planners. The Avenues draws residential regulars. Publik Kitchen serves the 9th and 9th brunch scene. Publik Ed's feeds college students who need affordable meals and study space. Planet Over Profit: Walking the Sustainability Talk The solar panels and oxidizer aren't performative gestures—they're expensive infrastructure investments that don't necessarily show up on the bottom line. Greis made these choices because she believes businesses have a responsibility to their communities, especially in a valley with documented air quality problems. The commitment extends beyond roasting. Publik uses compostable paper products where possible. They source ingredients locally from partners like Red Bicycle Breadworks, Amour Spreads (which Greis now owns), Laziz Foods for hummus, and The Queens Tea. The café spaces were built using recycled and reclaimed materials—those 100-year-old doors, repurposed windows, reclaimed wood throughout. "We're just trying to build a culture that is conscientious about the work that we're doing and the product that we're providing," Greis said. "Our tagline is, 'Planet over profit, community over corporate, quality over quantity.'" It's not just marketing copy. During the pandemic, when construction delays and cost overruns hit the Publik Kitchen renovation hard, Greis prioritized keeping her 60+ employees working and paid rather than protecting her own income. When Amour Spreads needed a buyer, she acquired the company to preserve a local partnership rather than switching to a cheaper wholesale supplier. When she opened Publik Ed's, she deliberately kept prices affordable for college students even though the neighborhood could probably support higher price points. This approach has built deep loyalty from both staff and customers. People talk about Publik not just as a place to get good coffee, but as a genuine community anchor where they feel welcomed regardless of background. "Some call us an institution, some call us a safe space. Some call us THE place," Greis wrote. "At the end of the day, we're just Publik – a brand and places that strive for excellence and high vibes." Planning Your Visit to Publik Coffee Roasters Downtown Flagship & Roastery: 975 S. West Temple, Salt Lake City. Open Monday-Friday 7am-6pm, Saturday-Sunday 8am-6pm. This is where you'll see the roasting operation, access Publik Space for events, and experience the full warehouse atmosphere. Parking available in a lot on the side of the building (street parking fills up fast). What to Order: Start with their drip coffee ($2.25 for bottomless) or cold brew ($3) if you want to taste the roasting quality straight. The Honestly John latte (with cherry bitters) is the signature espresso drink. For food, the avocado toast is classic for a reason, but branch out to the salmon and cream cheese toast or the banana honey peanut butter toast. If you're at Publik Kitchen, the hash ($10) with perfectly poached eggs gets consistent raves. Best Times to Visit: Mornings can get busy, especially on weekends when there might be a 45-minute wait at Publik Kitchen (though you can grab espresso drinks at the coffee bar and wander the neighborhood). The Avenues location tends to be quieter and more laptop-friendly. All locations have WiFi and seating for working, with the downtown flagship offering an upstairs quiet room perfect for studying or meetings. Instagram: @publikcoffee for daily specials, event announcements, and beautiful latte art photos. Know Before You Go: Service can be slow during peak times because the same person taking orders often makes food and drinks. It's worth the wait, but build in extra time if you're on a schedule. The downtown location hosts events regularly at Publik Space, so check the calendar if you're planning a group visit. Missy Greis built Publik Coffee Roasters because Salt Lake City needed coffee that mattered—coffee roasted with environmental consciousness in a valley struggling with air quality, served in spaces that genuinely welcome everyone, supporting local producers at every step. She invested in solar panels and oxidizer technology before it was trendy. She prioritized employee well-being during a pandemic. She acquired a local jam company to preserve a partnership. She took over a beloved university landmark and kept it accessible to students. That's what makes Publik different from every other third wave coffee shop trying to crack the Utah market. The specialty coffee scene here is crowded with talented roasters—La Barba, Blue Copper, Jack Mormon, Alchemy—all doing excellent work. But Publik is the one that built 65 solar panels on the roof, installed a catalytic oxidizer that filters 96% of particulates, and still manages to serve an avocado toast so good that one customer said it "feels like the first bite every time." Visit the downtown roastery and watch Silvana Elguera and her team profile single-origin beans on equipment powered by Utah sunshine. Order the Honestly John with cherry bitters. Get the salmon toast from the Avenues location. Try the hash at Publik Kitchen. Grab a beer and burger at Publik Ed's. Whatever you do, you'll be drinking coffee from one of the greenest roasteries in America—and supporting a woman-owned business that actually walks the sustainability talk.

There's a moment, just after you slide into one of the thirty-five covered wagon booths at The Prairie Schooner, when the entire world outside northern Utah disappears. The canvas bonnet curves overhead like you're somewhere on the Oregon Trail in 1850. Lantern light flickers against rough-hewn log benches. A campfire crackles a few feet away, surrounded by sagebrush and cactus. And then there's the grizzly bear—life-sized, mounted, watching over the whole scene like it owns the place. "The covered wagon tables were great fun for the kids and they LOVED the campfire and animals on the trail to our table," one visitor shared after their first visit to this Ogden landmark. It's the kind of reaction that's been playing out since 1976, when founder Neil Rasmussen first opened what would become Northern Utah's most distinctive steakhouse. How a Hunter's Vision Created Utah's Premier Old West Dining Experience Neil Rasmussen wasn't trying to create a theme restaurant when he started the Prairie Schooner. He was trying to create a place for serious steak lovers. In the mid-1970s, Maddox in Brigham City was about the only high-end steakhouse in the area. Rasmussen saw an opening. What he didn't anticipate was that his passion for hunting would become as central to the restaurant's identity as the hand-cut beef. The original Prairie Schooner opened in 1976 on Washington Boulevard in downtown Ogden, behind what was then the Pioneer Cafe. It was smaller then—just a handful of covered wagon booths and a simple menu focused on quality steaks. But when construction of the Ogden City Mall forced businesses to relocate in 1978, Rasmussen and his partners Dean and Karen Hill moved to the current location at 445 Park Boulevard, right next to the historic Ogden Arch on the Ogden River. That's when things got wild. Literally. Rasmussen, an avid hunter, transformed the new space into a taxidermist's paradise—grizzly bears, timber wolves, bobcats, mountain lions, all mounted in lifelike poses throughout the dining room. Old wagon wheels, ranching tools, and Western artifacts covered every surface. Above it all, a painted starry sky stretched across the ceiling, completing the illusion that you'd somehow stepped back to the frontier era. When Rasmussen passed away from ALS in 1982, his hunting buddy Jim Koertge—who'd helped with the initial décor and taxidermy mounts—took over the restaurant. The Hills left to found the Timbermine, another Ogden steakhouse institution that's still thriving today. The restaurant changed hands again in 2009, then in 2015 was purchased by Norm George and Julie Johnson, who vowed to bring the Prairie Schooner "back to the way it used to be." What Makes Northern Utah's Covered Wagon Restaurant Different From Every Other Steakhouse Step into most themed restaurants and you're getting atmosphere at the expense of actual food quality. The Prairie Schooner survived five decades and multiple ownership changes because it never made that trade-off. "Most theme restaurants weren't known for quality food," explains Michelle Llewellyn, the current manager. "But the Prairie Schooner has really good food and service, not just a theme." The deep-fried mushrooms are legendary. I'm talking about generations of Ogden families who won't order anything else as an appetizer. "We loved the deep fried mushrooms! I honestly don't know what else I ordered but the deep fried mushrooms were amazing!" one customer admitted. Another diner whose son doesn't like mushrooms reported: "My son who doesn't like mushrooms loved them." That's the kind of conversion experience these appetizers inspire—crispy, golden, served in portions so generous that even a half-order challenges most tables to finish. But it's the steaks that built this reputation. Every cut is hand-trimmed in-house, aged for 21 days or more, and cooked to USDA Choice and Prime specifications. The Wagonmaster—a massive porterhouse—and the Cowgirl, a bacon-wrapped filet mignon, remain the signature specialties that have anchored the menu since the beginning. "I had the bacon-wrapped filet mignon with deep-fried jumbo shrimp, and those shrimp were hands down the best I've ever had—crispy, perfectly cooked, and bursting with flavor," a recent birthday celebrant raved. The salmon is another sleeper hit. Fresh, hand-cut, and broiled with just lemon, butter, and light seasoning. "It's fresh and hand-cut, which I believe tastes better than frozen," Llewellyn notes. Even the burgers earn respect—they're made from trimmings of those hand-cut steaks, which means you're getting serious beef quality in burger form. Every dinner includes prairie bread, soup or house salad, fresh vegetables, and your choice of starch: mashed potatoes with country or beef gravy, baked yam with cinnamon butter, baked potato, french fries, or au gratin potatoes. It's old-school steakhouse service, the kind where you're getting a complete meal, not just an entrée and sides you pay extra for. The Lone Frontier Atmosphere That Kept Utah Families Coming Back for Five Decades Here's what happens when you walk into The Prairie Schooner: you're immediately on the frontier. The main dining area circles around like wagons circled for protection on the prairie, creating thirty-five individual wagon booths with rough-hewn log bench seating. Each wagon has its own lantern—adjustable, though first-timers often don't realize this until they've struggled through the menu in romantic near-darkness. The covered wagon tables create an unexpected sense of privacy. "You don't feel as if you're sitting too close to neighboring tables," one reviewer observed. It's cozy without being cramped, private without being isolated. Country music plays softly in the background, just loud enough to add to the atmosphere without drowning out conversation. Then there are the animals. Grizzly bears. Timber wolves. Bobcats. Mountain lions. All mounted in dramatic poses throughout the restaurant, watching over diners with glass eyes that catch the firelight. For kids, it's basically Disneyland with better steaks. "The covered wagon tables were great fun for the kids and they LOVED the campfire and animals on the trail to our table," one family reported. Another visitor noted their nine-year-old granddaughter "left with a new fascination in taxidermy." The restaurant even has different themed rooms. There's the bear room, decorated with bear hides on the walls. Walk through the space and you'll spot old wagon wheels, wanted posters on the tables, sagebrush (yes, they dust it weekly), and cactus scattered throughout the desert landscape. During the pandemic, those billowy canvas wagon covers turned out to be more than decorative—the Weber-Morgan Health Department confirmed they counted as barriers to coronavirus transmission, allowing the restaurant to use all thirty-five wagon tables when other establishments had to reduce capacity. Ogden's Historic Restaurant Scene and The Prairie Schooner's Place in It The Prairie Schooner opened during the golden age of themed restaurants in the 1980s and 90s—the era of Hard Rock Cafe nationally, and locally spots like the Old Salt City Jail and Diamond Lil's. Most of those concepts are long gone. But The Prairie Schooner endured, partly because Ogden itself has always had an appreciation for its Western heritage. Located on Park Boulevard near the Ogden River, just east of the historic Ogden Arch that spans Washington Boulevard, the restaurant sits in a city that was once a major railroad hub and gateway to the West. The prairie schooner wagons themselves—the covered wagons used by settlers heading west—were named because from a distance, their white canvas tops looked like schooner ships sailing across the plains. That connection to westward migration runs deep in Ogden's DNA. The restaurant has hosted its share of celebrity guests over the years: country band Alabama, comedian Rodney Dangerfield, country singers Blake Shelton and Reba McEntire. But it's the generations of Utah families celebrating birthdays, anniversaries, and graduations who've really sustained this place. Planning Your Visit to The Prairie Schooner in Ogden The Prairie Schooner is located at 445 Park Boulevard in Ogden, right next to the Ogden River and the historic Ogden Arch. Hours are Monday through Thursday 11 AM to 9 PM, Friday 11 AM to 10 PM, and Saturday 3 PM to 10 PM (closed Sunday). If you're on a budget, lunch is the play. You'll get the full Old West atmosphere with a less expensive menu featuring salads, sandwiches, and burgers in the $9-13 range. A lunch-portion salmon or 6-ounce steak runs $12.99. Dinner entrées range from $30-50, but the portions are massive. "We really enjoyed the unique setting," one diner noted, "and the quality and portion sizes make it totally worth it." Order the deep-fried mushrooms. Seriously. Even if you don't like mushrooms, order them anyway—multiple reviewers who claim to hate mushrooms have been converted. For your main course, the Cowgirl (bacon-wrapped filet mignon) and the Wagonmaster (porterhouse) are the signatures, but the fresh broiled salmon and the Schooner Combo (filet with deep-fried shrimp) also have devoted followings. Reservations are recommended, especially for weekends and special occasions. The restaurant can accommodate large parties and banquets—they've got the space and experience to handle groups. During warmer months, there's also a patio on the west side of the building for outdoor dining. The lighting in the wagon booths is intentionally dim—it's part of the campfire ambiance—but those lanterns on the tables are adjustable if you need more light to actually read the menu. Pro tip from someone who learned the hard way. The Prairie Schooner isn't trying to be the trendiest restaurant in Utah. It's not chasing food fads or reinventing steakhouse classics. What it's doing—what it's been doing since 1976—is offering something you literally cannot get anywhere else: the chance to eat a damn good steak inside a covered wagon, surrounded by wild animals and campfires, in an atmosphere that transports you straight to the Old West frontier. For nearly fifty years, that's been enough to keep Utah families coming back, generation after generation. The Prairie Schooner 445 Park Boulevard, Ogden, UT 84401 (801) 392-2712 www.prairieschoonerrestaurant.com

Walk into Pizzeria 712 on a Friday night and the first thing that hits you is the heat—not from the Utah summer, but from the massive wood-fired brick oven dominating the back of the room. Flames lick the dome's ceiling as a pizza rotates inside, its crust blistering with those signature leopard spots that only happen at exactly 712 degrees Fahrenheit. One customer captured it perfectly: "Like being in Italy! This pizzeria is a wonderful place with great service...finally found a pizza that is like eating in Roma—just close your eyes and you are in Roma!" It's an ambitious claim for a restaurant tucked in what one food critic called "the ugliest condo development in all of Utah," but after one bite of their margherita, you start to believe it. This isn't your typical Utah County pizza joint, and that's entirely the point. From Sundance to State Street: The Story Behind Orem's Wood-Fired Revolution In 2007, two chefs walked away from the prestigious kitchens of Sundance Resort with a radical idea: bring authentic Neapolitan pizza to Orem, a city better known for chain restaurants than culinary innovation. Colton Soelberg and Joseph McRae had paid their dues in some serious kitchens—Soelberg worked his way from busboy to line cook at La Côte Basque in New York City and Le Petit Robert in San Francisco before landing as chef at Sundance's Tree Room. McRae trained at the California Culinary Academy, specializing in pastry arts, and served as executive pastry chef at Sundance. They could have opened anywhere. Salt Lake City would have been the obvious choice. But they picked Orem, close to home, betting on a mixed-use complex that would bring foot traffic. More importantly, they wagered that Utah County diners were ready for something beyond pepperoni and cheese bread. That 712-degree wood-fired brick oven became their calling card—and eventually, their name. The temperature isn't arbitrary; it's the sweet spot for authentic Neapolitan pizza, hot enough to cook a pie in 90 seconds while creating that perfect balance of charred, crispy crust and soft, chewy center. As one highly critical foodie who lived in Italy wrote: "The crust had the perfect bite to it and it was crispy to the very center without being burnt. The sauce was fresh and the perfect balance of sweet and tart." Soelberg and McRae built Pizzeria 712 on a philosophy borrowed from restaurant legend Alice Waters of Chez Panisse: "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is." That quote is scrawled on a chalkboard by the kitchen, a daily reminder of their commitment to local, seasonal, sustainable ingredients and minimal interference. The restaurant became the first location in what would eventually become the Heirloom Restaurant Group, spawning concepts like Communal, CHOM Burger, and Mountain West Burrito. But Pizzeria 712 remains the flagship, the original—Orem's first purveyor of artisanal wood-fired pizza. The 712-Degree Difference: What Makes This Wood-Fired Pizza Special Here's what most people don't understand about Neapolitan pizza: it's not just about being "wood-fired." Plenty of places have wood ovens. It's about temperature precision, ingredient quality, and technique passed down through generations of Italian pizzaiolos. At Pizzeria 712, that 712°F temperature creates magic. The intense heat from the oak-burning oven means each pizza cooks in about 90 seconds to two minutes. The floor of the oven sears the bottom to crispy perfection while the dome's radiant heat bubbles the cheese and chars the crust edges. You get those distinctive leopard spots—dark blistered patches that signal a properly fired Neapolitan pizza—without burning the center. The menu is deceptively simple, rotating with the seasons based on what's available from local farms like Snuck Farms and producers. You'll find classics like the Margherita ($20) with tomato sauce, hand-pulled buffalo mozzarella, and fresh basil. But you'll also discover chef-driven creations that showcase seasonal ingredients in unexpected ways. The Hot Pink pizza has developed an almost cult following. One customer raved, "We split the arugula salad and a hot pink pizza. Oh my! Even the complimentary pita and hummus was so flavorful!" Another advised: "Get the short ribs and the hot pink pizza with speck and hot honey!" It's the kind of dish that makes regulars plan their visits around its availability. The Speck pizza appears on nearly every "must-order" list. Speck is a type of Italian cured ham, and Pizzeria 712 pairs it with tomato sauce, soppressata, and garlic for a savory, slightly smoky combination that one Yelp reviewer called "very good" after watching it emerge from "the giant wood-burning oven which is the focus of the room." For traditionalists, the Margherita is the ultimate test of any pizzeria, and multiple customers confirm Pizzeria 712 passes with honors. "I think the best test of any pizzeria is how well they can do a Margherita, so that's what I ordered. They crushed it," wrote one former Italy resident who knows their pizza. "The cheese surprised me a bit (in a good way) as the clumps were creamy, seemed to be more of a burrata or stracciatella than a traditional fresh mozzarella." The seasonal Corn Pizza appears during summer months and has customers counting down the days. "Their corn pizza is out of this world amazing; it's a shame it's only available for a short time each year," one regular lamented. When sweet Utah corn is at its peak, Pizzeria 712 turns it into a pizza that converts even the skeptics. Don't skip the starters, either. Every table gets complimentary pita bread and house-made hummus while you wait—and it's not an afterthought. "Even the complimentary pita and hummus was so flavorful!" one customer exclaimed. The marinated beets ($18.50) with house-made ricotta, truffle oil, and crostini, and the burrata ($11) with extra virgin olive oil and pepperonata are both Instagram-worthy and genuinely delicious. For those venturing beyond pizza, the house-made sausage pizza features fennel sausage with caramelized onion, roasted fennel, tomato sauce, and mozzarella. A UVU Review writer described it as perfect for newcomers: "The rich tomato sauce and caramelized onions are what really do it for me. This pizza will taste somewhat familiar for those new to Pizzeria 712, but so much better." Utah County's Unlikely Culinary Anchor When Pizzeria 712 opened, Orem's dining scene was dominated by franchises and chains. One food critic writing for SLUG Magazine captured the initial skepticism perfectly: "Have you ever thought to yourself, 'I'm hungry and I'm in Happy Valley; where the hell am I going to eat?'" But Soelberg and McRae were patient. They stuck to their principles: seasonal menus, local ingredients whenever possible, simple preparations that let quality shine through. The menu changes regularly based on what's fresh—you might find white bean stew with house-made sausage and braised duck leg in winter, or wood-roasted Brussels sprouts with toasted hazelnuts, bacon, and vinegar when fall arrives. The open kitchen invites interaction. Customers can watch the chefs work, see pizzas slide in and out of the brick oven, observe the precise rotation needed to achieve even cooking at such high temperatures. It's dinner and a show, minus the pretension. The space itself is deliberately unpretentious—warm colors, sturdy wooden tables, local art on the walls, and a small patio for outdoor dining when Utah's weather cooperates. Counter seating at the bar lets solo diners or couples get close to the action. One reviewer noted: "I sat at the small bar and felt as though I was right in the kitchen...spent quite a bit of time talking with the chefs." The restaurant recently expanded, doubling its seating capacity after years of operating in a cramped space where they regularly turned away customers without reservations. "This place has survived for over 8 years despite being in a terrible location. The food is why they have succeeded," one long-time customer observed. Service matches the food quality. Customers consistently mention servers by name—Noah, Tanner, Kelly, Malory—the kind of detail that signals genuine connection rather than transactional dining. "Best customer service ever! They were actually closed for an event and I didn't realize my order had been switched to the next day, but I went to go pick it up and they asked me if I would wait and made it for me anyway," one grateful DoorDash customer wrote. The craft soda selection appeals to the local demographic, while beer and wine options satisfy those looking for beverage pairings. They even serve afternoon tea "properly, with English clotted cream," according to one impressed customer. Planning Your Visit to Pizzeria 712 Pizzeria 712 sits at 320 South State Street, Suite 185, in Orem—yes, at the bottom level of that infamous condo complex, but don't let the exterior deter you. Parking can be tight, especially during dinner hours, but multiple customers agree "the food and service make up for the lack of parking." Hours: Open Monday through Saturday, 11:30 AM to 9:30 PM (closed Sundays) Reservations: Highly recommended, especially for dinner. The restaurant expansion helped, but they still fill up. You can book through their website or call (801) 623-6712. What to order on your first visit: The Margherita pizza to taste their technique The Speck pizza for something savory and unique Hot Pink pizza if it's on the menu Start with the burrata or marinated beets Save room for the panna cotta or chocolate pudding Best times: Lunch offers a more relaxed atmosphere and shorter waits. Dinner reservations are essential on weekends. Delivery and takeout: Available through their website and major delivery apps, though the experience of watching the wood-fired oven work its magic is half the appeal. UVU students: Just a short drive from campus, Pizzeria 712 makes an excellent study break or date night upgrade from dining hall food. Dietary accommodations: They offer gluten-free and vegetarian options, with several menu items that cater to different dietary needs. Prices run mid-range—individual pizzas around $20-22, salads $10-18, appetizers $6-18. It's not cheap pizza, but it's not trying to be. As one customer put it: "Pizzeria 712 is not a cheap pizza joint, but it is still an excellent value. Mid-range price, high-range ingredients." The Legacy of 712 Degrees Seventeen years after opening, Pizzeria 712 has fundamentally changed what Utah County diners expect from restaurants. It proved that Orem could support serious culinary ambition, that farm-to-table wasn't just a Salt Lake City phenomenon, that wood-fired Neapolitan pizza could thrive in Happy Valley. One long-time customer summed it up: "My wife and I eat out quite a bit and this is hands down, our favorite place in Utah County." For Colton Soelberg and Joseph McRae, it started with a belief that simple food, done right, with the best ingredients, could be extraordinary. They were right. That 712-degree oven has been proving it every night for nearly two decades. Pizzeria 712320 South State Street, Suite 185Orem, UT 84058(801) 623-6712www.pizzeria712.comInstagram: @pizzeria712  

There's something about walking into Pho Plus on a February afternoon when Utah's Wasatch Mountains are dumping snow that just works. The windows fog up from the steam rising off dozens of bowls of pho, and you can smell it before you even open the door—that unmistakable aroma of star anise, cinnamon, and slow-simmered beef broth that one customer described as "smelling like Christmas." "Especially good during a cold winter day," one longtime customer writes. "So fresh. The meat (#8) is my favorite. Large with extra meat. I always get more basil, too. Enough to eat again at home. The broth has such a good flavor." With two strategic locations—one on State Street in Orem and another in historic downtown Provo on Center Street—Pho Plus has quietly become the pho destination for BYU students, UVU families, and anyone in Utah County craving authentic Vietnamese cuisine at prices that don't require a second mortgage. This isn't just another pho restaurant. It's where returned missionaries who fell in love with Asian food during their service bring their skeptical roommates. It's where international students find a taste of home. And it's where Utah Valley discovered that the best possible food to eat on a freezing winter night comes in a steaming bowl with rice noodles and fresh herbs. Building Utah County's Vietnamese Food Destination, One Bowl at a Time The story of Pho Plus isn't about celebrity chefs or viral Instagram moments. It's about consistency, authenticity, and understanding exactly what college students and families in Utah County need: substantial portions of quality food at fair prices, served quickly, with no pretension. Since opening, Pho Plus has built its reputation on a foundation that many restaurants talk about but few actually deliver: doing the same thing exceptionally well, every single time. "I have been going to this place since it has opened," one customer notes. "I have met the owners and they are great individuals. Their food is great their service is great. I have never had a bad experience or bad Pho." The business model is refreshingly simple. Focus on what matters—the broth. In Vietnamese cuisine, pho broth is everything. It's where hours of work show up or don't. Pho Plus's broth is the kind that customers who've eaten pho "all over the U.S. and hundreds of bowls in south east Asia, cooked by native Vietnamese people" come back for again and again. "The soup stock for the pho is rich and hearty," another reviewer confirms. "It is exactly what you expect in a Vietnamese restaurant." But here's what sets Pho Plus apart in Utah County's increasingly competitive Vietnamese food scene: they've mastered the balance between authentic preparation and understanding their specific market. Closed on Sundays in respect for local values. Generous portions that work for sharing or multiple meals. Quick service that accommodates students rushing between classes. And that two-location advantage means whether you're near UVU in Orem or walking distance from BYU's campus in Provo, you're never far from a bowl of their signature pho. The Experience: What Actually Shows Up in Your Bowl Let's talk about #8. If you spend any time reading reviews of Pho Plus, you'll see it mentioned over and over. The #8—their special combination pho with rare steak, brisket, and flank—has achieved almost cult status among regular customers. "This is by far the best Pho place in Utah Valley," one customer writes. "I always get the number 8 which is amazing." When your bowl arrives, and at Pho Plus it arrives quickly even during the lunch rush, you understand why people keep coming back. The portion sizes are what one customer calls "HUGE," even for the medium size. The broth is clear but deeply flavorful, that translucent amber color that comes from hours of simmering beef bones with aromatics. Star anise, cinnamon, and cloves create that signature pho fragrance. The rice noodles are light and perfectly cooked, never mushy. "The broth is rich and flavorful and the food is fresh and well prepared," a customer explains. Another adds: "Their pho smells like christmas. I don't know what is, but when you try it, you will know what I am talking about." The meat is where Pho Plus really shows its commitment to quality. Generous portions of tender beef—rare steak that cooks gently in the hot broth, brisket that's fork-tender, flank that adds texture. "I got the steak and brisket pho," one gluten-free customer notes. "They had a great portion size of meat in it... the flavor was amazing!" But here's the thing about pho at Pho Plus: it arrives ready to customize. Fresh Thai basil, bean sprouts, lime wedges, and jalapeño peppers come on the side. Hoisin sauce and sriracha sit on every table. The experience is interactive—you build your perfect bowl. Some customers load up on basil. Others go heavy on the sriracha and lime. It's your bowl. Beyond pho, the menu offers solid Vietnamese staples. Their banh mi sandwiches earn mentions, even from customers who admit they're "not as good as I remember back in LA but I had missed eating it." The vermicelli bowls with grilled meats are popular. Spring rolls get consistent praise. Boba tea comes in flavors like peach and honeydew. And apparently their cheesecake—yes, cheesecake at a pho restaurant—is "beautifully made, with the perfect creamy yet firm texture." Why BYU and UVU Students Have Made Pho Plus Their Study Break Destination Walk into either Pho Plus location during finals week and you'll see why they've become a college town institution. Students hunched over laptops, textbooks spread across tables, bowls of pho providing the fuel to power through another chapter of organic chemistry or accounting. "The pricing is pretty good. Especially for how much you get. This is my favorite restaurant in Provo," one student writes. When you're living on a college budget and a massive bowl of pho with enough leftovers for tomorrow costs less than two fancy coffees, the math makes sense. The Provo location on Center Street sits in the heart of downtown, walkable from BYU's campus. The Orem location on State Street is positioned perfectly for UVU students and the families who live along the Wasatch Front corridor. Both locations understand the rhythm of college life—quick service because students have exactly 47 minutes before their next class, affordable prices because student loans are real, and portions generous enough that one bowl might cover lunch and dinner. "This place is the best! The Pho here is amazing and I'm planning on eating here at least once a week," one customer shares. That's the kind of repeat business that builds a restaurant's reputation in a college town. Not one-time visitors, but regulars who fold Pho Plus into their weekly routine. The Sunday closure, while it might seem like a business disadvantage, actually aligns perfectly with the local culture. It's a value statement that resonates with the predominantly LDS community around BYU and throughout Utah County. It says: we're part of this community, we share your values, and some things matter more than an extra day of revenue. Finding Warmth in a Bowl During Utah's Brutal Winters Let's be honest about Utah winters. When you're walking across BYU's campus in January and the wind coming off the mountains feels like it's cutting through every layer you're wearing, your body starts craving specific things. Not a salad. Not a sandwich. Something hot. Something substantial. Something that warms you from the inside out. "This is the best possible food to eat on a cold winter day," multiple customers confirm. "Perfect for cold weather," another adds. The science actually backs this up—hot broth raises your core temperature, the aromatics from star anise and cinnamon have warming properties, and the protein and carbs provide sustained energy. "On a cold winter night, this was the perfect place for a good meal," one reviewer recalls. "Of all the Asian eateries in the area, this was the busiest....for a reason." That reason? When it's 15 degrees outside and snowing sideways, Pho Plus delivers exactly what your body needs. A husband writes about bringing his wife during winter months: "My wife and I like to go here during the winter to warm up." The steam rising from a bowl of pho at Pho Plus isn't just atmospheric—it's therapeutic. It's the kind of comfort that Utah winters demand and that Pho Plus has perfected delivering. What Makes Pho Plus Different in Utah County's Vietnamese Food Scene Utah Valley's Vietnamese restaurant landscape has expanded significantly over the past decade. You've got options now—Lovely Pho, Rollz Vietnamese, Saigon Cafe. So what keeps customers coming back to Pho Plus specifically? Consistency tops the list. "The food is very very consistent as well which is amazing," one customer notes. "They are quick, have great service and it always super clean. I can't complain." In the restaurant business, consistency is harder than excellence. Anyone can make a perfect bowl of pho once. Making that same perfect bowl hundreds of times a week, year after year? That's a different challenge. The two locations matter more than you might think. For families in Orem, driving to Provo for dinner is a commitment. For BYU students, heading up to Orem feels like leaving campus jurisdiction. Pho Plus solved this by serving both communities where they already are. Same menu, same quality, two convenient spots. Speed of service is another differentiator. "Always so quick to turn over a table when I've been waiting for only a minute," a customer writes. "They're so quick and I love it." This isn't rushed service—it's efficiency. They understand that sometimes you want to linger over conversation and boba tea, and sometimes you've got 30 minutes before your next commitment. And the portion sizes. Listen, this comes up in nearly every review. "The size of even the smaller option is HUGE," one customer marvels. In a college town where value matters, the fact that one bowl of pho can easily provide two meals creates fierce loyalty. "Enough to eat again at home," multiple customers confirm. Planning Your Visit to Pho Plus Both Pho Plus locations operate Monday through Saturday from 11:30 AM to 9:00 PM (online orders until 8:30 PM), and close on Sundays. Orem Location: 908 S State St, Orem, UT 84097 | (801) 765-8808 The Orem location sits on State Street in a small restaurant cluster. Easy parking, family-friendly atmosphere, popular with the UVU crowd and Orem residents. Provo Location: 68 W Center St, Provo, UT 84601 | (801) 377-8808 Downtown Provo's location is walkable from BYU campus, tucked into historic Center Street. The atmosphere here leans slightly cozier—one customer describes it as "very cozy and inviting. The place echos, so everybody talks very quiet and it really invites you to get closer to those you are with. Makes it a nice romantic meal." What to Order: First-timers should absolutely start with the #8 (special combination pho). It's what regulars swear by. If you're gluten-free, the pho works perfectly without the hoisin sauce. The chicken pho gets consistent praise for those who prefer poultry. Order the large—you'll want leftovers. Don't skip the fresh herbs and lime. And apparently, try the cheesecake. Multiple people mention it, which means something's happening there. The boba tea selection includes flavors like peach and honeydew. Spring rolls and shrimp tempura round out appetizer options. For those exploring beyond pho, the vermicelli bowls and banh mi sandwiches deliver solid Vietnamese classics. Best Times: Weekday lunch rushes can get busy but service stays quick. Winter evenings are peak comfort food time. They handle the rush well, but if you're trying to have a quiet conversation, aim for mid-afternoon or earlier dinners. Utah County's Vietnamese food scene has grown up around Pho Plus. The restaurant has built something that transcends food criticism or Yelp ratings—they've become part of the community fabric. A place where BYU students celebrate surviving finals, where families gather on cold Saturday nights, where returned missionaries find authentic flavors they missed from their service. "Been going here for years, love it till this day," one customer sums up. That's the ultimate restaurant endorsement—not excitement about something new and trendy, but sustained appreciation for something done consistently well over time. On your next freezing Utah winter day, when the mountains are white and the temperature's dropping and you need something that does more than just fill your stomach, head to either Pho Plus location. Order the #8. Add extra basil. And discover why generations of Utah County residents have made this unassuming Vietnamese noodle house their comfort food destination of choice.

There's something about walking into Windy Ridge Cafe on a crisp Park City afternoon that feels like coming home. Maybe it's the rustic wood furniture, or the smell of homemade soup simmering in the kitchen, or the way servers remember your name after just a couple visits. Tucked away on Iron Horse Drive in the Prospector neighborhood—far enough from Main Street's tourist bustle to feel like a secret—this cafe has been the kind of place where locals gather since 2002. One TripAdvisor reviewer captured it perfectly: "Tucked away in a nondescript area Windy Ridge is a delight with tasty food and good service... A PC gem a short distance away from Main St." And they're not the only ones who've discovered what Parkites have known for over two decades. Even Rachael Ray stopped by and declared the Southwestern corn chowder "excellent" on Food Network. But Bill White, the restaurateur behind Windy Ridge, didn't build this place for celebrity endorsements—he built it for his neighbors. From Cherry Farms to Park City: Bill White's Journey to Utah's Mountains Bill White's story starts about as far from Utah's slopes as you can get—on a cherry farm in Northern Michigan. At twelve years old, he was already cooking french fries at a local drive-in restaurant. By seventeen, he was running an entire kitchen operation and managing thirty people at a steakhouse grossing two million dollars a year. Most kids that age are figuring out college applications. Bill was already building a restaurant empire in his head. At 22, he enrolled at the Culinary Institute of America in Hyde Park, New York—one of the most prestigious culinary schools in the country. But what came next surprised everyone who knew him. A year later, Bill was offered a job teaching culinary arts at the Center International de Glion, a hotel school in the mountains above Lake Geneva, Switzerland. Teaching in the Swiss Alps, traveling through Europe, absorbing French and Italian techniques—it was the kind of education you can't get from textbooks. When Bill moved to Park City in 1991, the town was still finding its identity. Main Street was sleepier back then. The restaurant scene was limited. Bill saw opportunity where others saw risk. In 1992, he opened Grappa Italian Restaurant in a renovated 100-year-old building at the top of Main Street. The momentum from that success led to Chimayo in 1996, and then in 2002, Windy Ridge Cafe. Unlike his upscale Main Street restaurants, Windy Ridge was designed for everyday dining—the kind of place where you could grab lunch between errands or bring the family for dinner without dressing up. Bill's farm roots and commitment to quality ingredients would shine through, but the vibe would stay casual and welcoming. The Comfort Food Experience: What Keeps Park City Coming Back When you look at Windy Ridge's menu, you won't find molecular gastronomy or trendy fusion experiments. You'll find the food people actually crave—done exceptionally well with ingredients sourced from Bill White Farms, the non-profit farm Bill established to connect the community with locally-grown food. The mushroom soup has developed something of a cult following. One OpenTable reviewer called it "the most delicious I've ever had"—the butternut bisque, specifically—while another from TripAdvisor raved that "the mushroom soup was the star - thick, smooth and creamy." That's high praise in a ski town where warming soup is serious business. But soup's just the beginning. The chicken and biscuits earned a mention as "extraordinary" from multiple reviews, with one couple returning twice during a six-day Deer Valley visit just so the husband could order it again. As one guest put it, "Our group enjoyed chicken noodle soup, corn chowder, quiche, fried chicken, meatloaf, and a hot turkey open-faced sandwich. All were good." The Reuben sandwich gets its own devoted fans. One reviewer didn't mince words: "Their rueben sandwich is second to none." With toasted bread that has "a great crunch to it" and quality pastrami, it's the kind of sandwich that justifies ordering onion rings on the side—because as that same reviewer wisely noted, "life is short and there are onion rings to be eaten." The bourbon meatloaf shows up repeatedly in reviews, bacon-wrapped and topped with white cheddar, caramelized red onion, and Brett's BBQ sauce. It's comfort food with just enough creativity to keep things interesting. The bread that comes with every meal is baked fresh next door at Windy Ridge Bakery, which Bill added in 2005 to ensure his restaurants always had access to quality baked goods. More Than Just a Cafe: Windy Ridge's Place in Park City's Food Scene What makes Windy Ridge different from the dozens of restaurants competing for tourist dollars on Main Street? It's the relationship with the community. This is where local families celebrate birthdays, where couples come for low-key anniversary dinners, where regulars know the servers by name. The cafe's connection to Bill White Farms matters more than you'd think. While most restaurants talk about farm-to-table, Bill actually built a working non-profit farm at 6,455 feet elevation in the Wasatch Mountains. The farm grows produce for all eight Bill White Restaurants, hosts educational programs for kids and adults, and provides a place where Park City residents can deepen their connection to where their food comes from. During the pandemic shutdown in spring 2020, Bill turned Billy Blanco's (another of his restaurants) into a centralized food pantry for all 500 employees across his restaurant group, consolidating food and essentials to help his team in whatever way he could. It's that kind of community-first approach that's kept Windy Ridge relevant for over two decades while flashier concepts have come and gone. The patio deserves special mention—it's become one of Park City's summer highlights. Dog-friendly, shaded, and just removed enough from traffic to feel peaceful, it's where you'll find locals lingering over weekend brunch or settling in for sunset dinners. As one OpenTable reviewer noted, "Outside seating that accommodates pets" makes it perfect for Park City's outdoorsy crowd. Prices stay reasonable for Park City—a rarity. Multiple reviewers specifically called out the value: "Well priced for an expensive town like Park CIty" and "many of the restaurants in Park City are overpriced. Windy Ridge not so much." When entrees average $16-20 instead of $40, you can afford to come back regularly. Planning Your Visit to Windy Ridge Cafe Address: 1250 Iron Horse Drive, Park City, UT 84060 Phone: (435) 647-0880 Hours: Monday-Thursday 11am-8pm, Friday-Saturday 11am-9pm, Sunday 11am-8pm (Weekend breakfast starts at 8am) The Prospector neighborhood location means easy parking and quick access from anywhere in Park City—you're off the beaten path but not inconveniently so. Iron Horse Drive is just minutes from both Main Street and the Canyons Village at Park City Mountain Resort. What to order: Don't skip the soups—the mushroom soup and corn chowder are legendary for a reason. The chicken and biscuits have a devoted following. The Reuben is one of Park City's best. And if you're feeling indulgent, the bourbon meatloaf delivers every time. Save room for dessert from Windy Ridge Bakery next door—the key lime pie and fresh pastries are worth it. Best times to visit: Weekend brunch has become increasingly popular, so arriving early helps. Weekday lunches tend to be quieter if you're looking for a more relaxed experience. Summer patio seating is first-come, first-served and fills up fast on beautiful evenings. Insider tip: Ask about the family meals to-go if you're staying in a rental and don't feel like cooking—it's one of those thoughtful touches that makes Windy Ridge feel like a neighborhood spot even if you're just visiting. After 23 years, Windy Ridge Cafe has earned its place as one of Park City's essential restaurants—not because it chases trends or courts celebrity chefs, but because it consistently delivers the kind of honest, well-prepared comfort food that brings people back week after week. In a town that can sometimes feel like it's constantly performing for tourists, Windy Ridge just keeps being itself. And that's exactly why locals love it.

There's a moment at KROK—right when the server pours that coconut curry broth tableside over tender Wagyu beef and sweet crab meat piled into a massive bowl of Khao Soi—where you realize you're not eating ordinary Thai food. The theatrical presentation, the A4-grade American Wagyu glistening in the light, the unmistakable aroma of galangal and lemongrass rising with the steam. This is what happens when a chef who's collaborated with multiple Michelin-starred restaurants in luxury hotels across the globe decides to reimagine his grandmother's recipes for the Las Vegas Chinatown food scene. "The Khao Soi with Wagyu and crab was worth every penny—massive bowl, flavor bomb, and they did not skimp on the crab," one TikTok food reviewer raved after visiting the Spring Mountain Road location. "Plus that crispy pork belly? Unreal. Cute vibes, fire food. I'm obsessed." Welcome to KROK | Thai Food | Socialize, where Thai tradition crashes headfirst into Vegas innovation in the best possible way. From Michelin Kitchens to Family Recipes: The Chef TK Story Chef TK's culinary resume reads like a greatest hits album of fine dining. Years spent in luxury five-star hotels. Collaborations alongside multiple Michelin-starred restaurants. Ownership of several acclaimed restaurants in Thailand. His background is as bright as the Las Vegas Boulevard itself—and that's exactly the point. But here's what makes KROK different from the celebrity chef establishments lining the Strip: Chef TK isn't trying to recreate the formal white-tablecloth experience he mastered in those Michelin kitchens. Instead, he's taken those technical skills—the precise knife work, the understanding of flavor layering, the theatrical plating—and applied them to the treasured Thai family recipes passed down through generations. His grandmother's curries. His family's techniques for balancing sweet, sour, salty, and spicy. The dishes he grew up eating, now elevated by contemporary culinary innovation. The result? Modern Thai fusion that respects tradition while pushing boundaries. It's comfort food with Michelin-trained precision. And it's happening right here in Las Vegas Chinatown, across the street from Shanghai Plaza, just 10 minutes from the Wynn and Venetian. The KROK Experience: Where Thai Meets Vegas Drama Walking into KROK at 4355 Spring Mountain Road, Suite 107, you immediately understand the "Socialize" part of the restaurant's name. The interior is stunning—contemporary Thai decor with warm lighting, intimate booth seating perfect for date nights, and an open layout designed for groups to gather and share plates. Even the bathroom décor is Instagram-worthy (yes, people actually comment on this). The vibe skews trendy but approachable. Casual enough for a post-work dinner, elevated enough for celebrating something special. And unlike most Thai restaurants in Chinatown that close around midnight, KROK stays open until 1:45 AM on Friday and Saturday nights, making it a go-to for late-night cravings after shows or clubs. But let's talk about what you're really here for: the food. Crabzilla Fried Rice: The Signature That Lives Up to Its Name You can't visit KROK without ordering the Crabzilla Fried Rice. The name alone tells you this isn't your standard Thai fried rice. Real crab meat—not imitation, not a light sprinkling—dominates every forkful. One DoorDash reviewer who's tried crab fried rice all over Las Vegas put it simply: "Great flavor the Crab rice was amazing I have had at other places and this is by far better I added pineapple and shrimp perfect." The "Holy Crab Fried Rice" (as it appears on some delivery menus) goes for $29.95, and customers consistently say it's worth every penny. What makes it special? Chef TK uses real crab fat to flavor the rice, giving it that umami-rich depth that separates restaurant fried rice from takeout versions. The grains stay separate and slightly crispy at the edges. The crab meat is generous enough that you get substantial chunks in multiple bites, not just a token taste. One Yelp reviewer specifically mentioned their server Aoh made the experience even better: "Aoh was our server and she was absolutely amazing and so kind. the food was so good we had the crabzilla fried rice and every bite was full of crab." Wagyu Khao Soi: Tableside Theater Meets Northern Thai Comfort If Crabzilla is KROK's Instagram star, the Wagyu Khao Soi is its theatrical masterpiece. This isn't just a dish—it's a performance. The server brings everything to your table: a massive bowl already loaded with tender A4-grade American Wagyu beef, crispy egg noodles, soft boiled egg noodles beneath, and generous portions of sweet crab meat. Then comes the show: they pour the coconut curry broth tableside, the golden liquid cascading over everything, releasing that intoxicating aroma of lemongrass, kaffir lime leaves, and galangal. "The interior is stunning, the bathroom décor is on point, and the food? Absolutely unforgettable," one food blogger wrote on TikTok. "The KROK-a-jete appetizer blew me away—and you need to try the table-side Khao Soi, loaded with tender Wagyu and sweet crab meat." Khao Soi is a Northern Thai specialty, traditionally made with chicken or beef in a coconut curry broth with both crispy and soft noodles. Chef TK's version takes this comfort food classic and elevates it with premium Wagyu beef that melts on your tongue, plus the unexpected addition of crab meat that adds sweetness and complexity. It's the kind of dish that makes you pause between bites because you're too busy thinking about the flavor combinations. Thai Guacamole (Krok-Cajete): The Fusion Dish Nobody Expected Here's where Chef TK's creativity really shines. The Krok-Cajete—Thai Guacamole served in a traditional Mexican molcajete (stone mortar)—is KROK's most audacious fusion creation. And it absolutely works. Fresh avocado gets the Thai treatment with crispy papaya, tomatoes, lime dressing, and served with shrimp chips instead of tortilla chips. It's the fusion dip you didn't know you needed, bridging Thai flavors with Latin American presentation. One young food reviewer on TikTok captured the surprise perfectly: "Tried new Thai restaurant in Las Vegas, called 'KROK' Thai Guacamole served in a traditional Mexican cajete The fusion dip you didn't know you needed." At $25.95, it's a shareable appetizer that sparks conversation. Because really, when was the last time you saw Thai-Mexican fusion done this well in Las Vegas? The Other Must-Orders Crispy Pork Belly ($16.95): Marinated pork belly crisped to crackling perfection, served with garlic, cilantro, and a sweet-sour tamarind sauce. Multiple TikTok reviewers specifically called out this dish as "unreal." Dino Rib Panang Curry: This off-menu special features massive beef ribs slow-braised in Panang curry with potatoes, green beans, lime leaves, and crushed peanuts. One reviewer admitted it's "special dish not highlighted on their menu Soooooo worth it ." When you see it on the specials board, order it. Wagyu Blanket Nigiri ($18.95): Thin-sliced A4 American Wagyu ribeye draped over sticky rice, topped with teriyaki and tobiko (fish roe). It's served at medium temperature, allowing the Wagyu's marbling to just begin melting. It's essentially a Thai-Japanese fusion take on beef nigiri, and it's as luxurious as it sounds. Crispy Pork Belly ($16.95): Marinated pork belly crisped to golden perfection, served with fresh garlic, cilantro, and KROK's signature sweet-sour tamarind sauce that balances caramelized notes with tangy brightness. Pad Thai: Even the classics get respect at KROK. One DoorDash reviewer who lived in Thailand gave it the ultimate endorsement: "Excellent PAD THAI I lived in Thailand so I know! Portion size was great and if you like spice go for higher level...excellent food!!" Modern Thai in Las Vegas Chinatown: Finding Your Place in the Scene Las Vegas Chinatown's Spring Mountain Road corridor has become one of the most dynamic Asian food destinations in America. You've got traditional Thai spots like Lotus of Siam with its James Beard recognition and Northern Thai specialties. Weera Thai's multiple locations offer approachable Isaan cuisine. Lamaii goes upscale with wine pairings and refined presentations. KROK carves out its own space by bridging worlds. It's more elevated than casual Thai cafes but less formal than fine dining establishments. It uses premium ingredients (American Wagyu A4, real crab meat, authentic Thai herbs) but keeps prices reasonable—most entrees run $14.95-$25.95. The atmosphere encourages socializing and sharing, making it ideal for date nights, group dinners, or post-show meals. Most importantly, Chef TK's Michelin-trained background means every dish shows technical precision. The curry pastes are properly balanced. The wok temperatures are high enough to get that essential "breath of the wok" flavor. The plating looks restaurant-quality even on delivery orders. These details matter, especially when you're competing in a neighborhood with this much Thai food talent. And that late-night service? In a city that never sleeps, having quality Thai food until 1:45 AM on weekends fills a genuine need. Most Chinatown restaurants close by midnight. KROK becomes the destination for after-hours cravings when you want something more substantial than drunk food but more exciting than 24-hour diners. Planning Your Visit to KROK Address: 4355 Spring Mountain Road, Suite 107, Las Vegas, NV 89102 (across from Shanghai Plaza) Hours: Monday-Thursday: 11:00 AM - 11:45 PM Friday-Saturday: 11:00 AM - 1:45 AM Sunday: 11:00 AM - 11:45 PM Location Notes: KROK sits in the heart of Las Vegas Chinatown, just 10 minutes from the Strip. If you're staying at Wynn, Venetian, or Encore, it's an easy ride. Parking is available in the Shanghai Plaza lot across the street—look for the standalone building on the south side of Spring Mountain. What to Order: First-timers: Start with Crabzilla Fried Rice and the tableside Wagyu Khao Soi Adventurous eaters: Try the Thai Guacamole (Krok-Cajete) and ask about the Dino Rib Panang Curry special Groups: Order family-style and include the Crispy Pork Belly, Wagyu Blanket Nigiri, and multiple curry options Late-night: The full menu is available until close—yes, even the Wagyu dishes at 1 AM Spice Levels: KROK respects your heat preference. If you like it spicy, tell them to go higher—the kitchen can deliver authentic Thai heat. If you're cautious, start at mild and work your way up. Reservations: While walk-ins are welcome, reservations are recommended for weekend dinners and any Friday or Saturday after 7 PM. The restaurant's Instagram is @kroksocial—DM them for large party reservations. Pro Tips: Ask your server about off-menu specials—the Dino Rib Panang often appears without being advertised The Avocado Brûlée dessert occasionally makes special appearances Delivery is available through DoorDash, Uber Eats, and Postmates, but the tableside presentations are worth dining in KROK offers halal options prepared with care and respect for dietary traditions Why KROK Matters to Las Vegas Dining Las Vegas gets celebrity chefs on the Strip—Gordon Ramsay, Nobu, Joël Robuchon. But KROK represents something equally important: a chef with serious fine-dining credentials choosing to open in the local food scene, not the tourist corridor. Chef TK could have opened a formal restaurant at a resort property. Instead, he chose Chinatown, bringing Michelin-level technique to the neighborhood where actual Asians eat. This matters because it raises the bar for everyone. When a chef who's collaborated with multiple Michelin restaurants decides to make elevated Thai food accessible—priced where locals can eat it regularly, served late enough for industry workers, with a social atmosphere that encourages gathering—it shows what modern Thai cuisine can be in America. The Thai Guacamole shouldn't work on paper. Wagyu Khao Soi sounds like fusion excess. But in Chef TK's hands, grounded by family recipes and executed with Michelin precision, these dishes transcend gimmicks. They become exactly what Las Vegas Chinatown needs: ambitious, authentic, and absolutely delicious modern Thai fusion that respects tradition while pushing the cuisine forward. As one food reviewer summed it up on TikTok: "New Thai spot Krok in Vegas just raised the bar From fire-torched steak to real crab on khao soi — this meal was a whole experience. Worth every bite." Visit KROK, order the Crabzilla, watch the tableside Khao Soi pour, and taste what happens when Michelin stars meet Thai family cooking in the heart of Las Vegas Chinatown.

There's a morning in 2020 that Cristina Olvera will never forget. She stood in her tiny restaurant space inside West Valley City's Azteca Indoor Bazaar, staring at the register. Total sales for the day: eleven dollars. Eleven. For a single mother who'd immigrated from Hidalgo, Mexico in 1999 with five kids to feed, that number wasn't just disappointing—it was terrifying. But what happened next is the kind of story that makes you believe in taking risks, trusting your daughter's Instagram instincts, and the power of really, really good birria tacos. Today, La Casa Del Tamal isn't just surviving. It's been voted Utah's Best Mexican Restaurant, earned multiple "Best of State" awards, and expanded to a second upscale location in Salt Lake City's buzzing Post District. One customer on Tripadvisor raves, "The chicken enchiladas are the best I've ever had. The green sauce is amazing." Another calls their birria "the best I've had so far" with portions so generous you'll definitely be taking leftovers home. From Hidalgo to Utah: The Journey Behind the Best Tamales in Utah Cristina Olvera's story starts in Hidalgo, Mexico—a state known for its rich culinary traditions, from barbacoa wrapped in maguey leaves to tamales steamed in corn husks using centuries-old techniques. When she arrived in Utah as a single mother, she brought those traditions with her. But authentic Mexican food wasn't just her heritage. It became her survival strategy. "My mom was a hard worker making tamales on the weekends to support us," explains daughter Salma Guerrero. "As we got a little older, we helped her with whatever we could. She would have us cut cheese or clean corn husks." Picture this: Cristina would make tamales overnight in her home kitchen, then at 7 a.m., she'd deliver them herself—driving from Tooele to Park City and all around the Salt Lake Valley. Word spread. Her tamales weren't just good; they were the kind of good that makes people call their friends. Soon customers started requesting catering for quinceañeras and weddings. In December 2018 alone, she wrapped nearly 10,000 tamales for the holidays with help from her husband Carlos Villa and all five kids. That home operation eventually moved into a commercial kitchen space, then to that swap meet location in 2019. And that's when everything almost fell apart. The Birria Tacos That Saved Everything: La Casa Del Tamal's Viral Moment Fast forward to early 2020. COVID is hitting, foot traffic has evaporated, and Cristina is looking at that devastating $11 sales day. Her daughter Frida Guerrero, then 22 years old and fresh with ideas from scrolling food TikTok, had a proposal: add birria tacos to the menu. Cristina had her doubts. Birria—that slow-cooked beef stewed in dried chiles and spices, traditionally from Jalisco—wasn't exactly trending in Utah yet. But Frida was convinced. She'd tasted her mom's version, and she knew it was something special. She also knew how to make it look irresistible on Instagram. "I knew I had to do something and I saw how people make things viral or make things a thing," Frida told the Salt Lake Tribune. She designed a logo, switched their social media from Spanish-only posts to compelling English descriptions, and staged every photo like a magazine shoot. Black straws in strawberry agua fresca. Birria tacos glistening with melted cheese, ready to be dipped in rich consomé. It worked. Sales didn't just improve—they exploded. One food blogger wrote, "The birria is the best thing that we ate," while another customer declared them "the best birria tacos in Utah!" Within months, the restaurant outgrew its swap meet space. In November 2020, they moved to a larger, modern location at 2843 S. 5600 West in West Valley City. The new space was a revelation. Sleek black granite tables, contemporary pendant lights, gray woodgrain floors—it looked nothing like your typical mom-and-pop Mexican joint, but it kept that family warmth. As one reviewer put it, "This restaurant is surprisingly lovely and welcoming with its hip, modern décor." What Makes Their Tamales Award-Winning (And What Else You Should Order) Let's talk about those tamales. La Casa Del Tamal offers four varieties, each made using traditional Hidalgo-style steaming methods that Cristina learned decades ago. The corn masa is prepared fresh daily, wrapped in corn husks, and steamed to fluffy perfection—none of that dense, heavy texture you sometimes get with mass-produced versions. The most popular? The tamales de roja de puerco (pork in red chile sauce). One visitor from out of town specifically recommends this variety, calling it "great." You can also get tamales verdes de pollo (chicken in green tomatillo sauce), rajas con queso (roasted poblano strips with cheese), and even sweet varieties with pineapple and strawberry for dessert. But here's the thing—most people don't come just for tamales anymore. The menu at La Casa Del Tamal reads like a deep dive into authentic Mexican regional cuisine, the kind of dishes you won't find at your typical Tex-Mex chain. The Tacos de Birria con Consomé are still the star. Slow-cooked beef shredded until tender, stuffed into corn tortillas with melted mozzarella, cilantro, and onions, then crisped on the griddle until the edges get golden and crunchy. They come with a cup of rich consomé—the cooking liquid—for dipping. One customer calls it their "all-time favorite," noting "the portions are perfect. My recommendation is always to go with a date, get one order of the Tacos de Birria and one order of their Enchiladas Verde and split the two." Speaking of those Enchiladas Verdes—multiple reviewers claim they're the best they've ever had. One regular who eats there weekly says, "That green enchilada sauce is my favorite ingredient at any restaurant anywhere." The dish features four crispy corn tortillas stuffed with shredded chicken, smothered in tangy green salsa, and topped with melted mozzarella, fresh lettuce, tomato, avocado, queso fresco, and sour cream. It's huge, it's rich, and it's absolutely worth the calories. Then there's the Molcajete—a sizzling stone bowl that won third place for best molcajete in Utah. This Instagram-worthy beast serves three to four people and comes piled with grilled carne asada, chicken, shrimp, chorizo, and cactus slices, all swimming in spicy salsa verde with melted cheese. One reviewer from Axios notes "the tender steak was the highlight" and that they had "plenty of leftovers to take home" even after sharing. And if you really want to explore the menu's depth, try the rare regional specialties: huaraches (14-inch oval masa bases piled with meat and toppings), pambazos (chile-soaked tortas), tlacoyos (stuffed masa cakes), or barbacoa de borrego (lamb barbacoa that's criminally underrated in Utah). Two Locations, Two Vibes: West Valley City Meets Downtown's Post District In November 2024, La Casa Del Tamal opened their second location at 346 W. 600 South in Salt Lake City's Post District—and it's a whole different experience from the West Valley flagship. The Post District location brings an elevated approach. There's a full bar pouring handcrafted cocktails. There's an Azúcar Cafécito Bar serving specialty coffee drinks like Mazapán and horchata lattes. The menu includes upscale additions like ribeye steak and fire-grilled octopus. You can make reservations on OpenTable, there's a private dining room for corporate events, and parking is validated for up to three hours in the garage out front. But the heart remains the same. Chef Cristina is still in the kitchen. The award-winning tamales are still made fresh daily. The birria tacos still come with that perfect consomé for dipping. As the restaurant describes it, this location is "ideal for date nights, corporate outings, and special celebrations" while maintaining those authentic flavors that made the family famous. The Post District sits on the western edge of downtown Salt Lake City, between 500 South and 600 South, nestled among luxury apartments and a growing roster of dining destinations like Mensho Ramen, Level Crossing Brewing, and Urban Hill. It's become one of the city's buzziest food neighborhoods, and La Casa Del Tamal fits right in—bringing authentic Mexican cuisine to an area that desperately needed it. La Casa Del Tamal's Place in Utah's Evolving Mexican Food Scene Here's something worth understanding about Utah's Mexican food landscape. This state has a deeper history with Mexican and Latino communities than most people realize—migrant workers, railroad builders, miners who brought their traditions and recipes generations ago. In places like West Valley City, which has one of the largest Hispanic populations in the state, that legacy thrives. Yet for years, the Mexican restaurant scene in Utah was dominated by Tex-Mex chains and fusion concepts. Finding truly authentic regional Mexican food—the kind made by someone who learned from their grandmother in Hidalgo, who understands the difference between mole poblano and mole negro, who knows how to properly steam a tamal—that was harder. La Casa Del Tamal changed that conversation. They're not doing fusion. They're not trying to make their food "approachable" for timid palates. They're making the food Cristina grew up eating, prepared the way it's supposed to be prepared, and trusting that good food speaks for itself. And Utah is listening. The restaurant has earned a 4.6-star rating across 2,600+ Google reviews. They've won Salt Lake Magazine's 2024 Best Restaurant award. They're consistently ranked among the top spots for birria tacos, tamales, and authentic Mexican food across the Salt Lake Valley. One food reviewer summed it up perfectly: "People don't talk enough about the Mexican food scene in Utah—and that's a shame. This state has a history of Mexican and Latino communities that goes deeper than most people realize. You won't see it in flashy downtown eateries with overpriced fusion nonsense. You'll find it here, in places like La Casa Del Tamal, where the food tells a story and the story is worth listening to." Planning Your Visit to La Casa Del Tamal West Valley City Location (Original): 2843 S. 5600 West, West Valley City, UT 84120 (385) 266-8729 Monday-Friday: 11am-9pm Saturday: 10am-9pm Sunday: Closed Get there early if you can, especially on weekends. By 11:30am, the line often stretches out the door. The space fills fast with regulars who know exactly what they're ordering and families discovering it for the first time. The atmosphere is lively—peppy Latin music, the sizzle of carne on the flat-top, the rhythmic chopping of cilantro and onions. It's alive in the best way. Post District Location (Upscale): 346 W. 600 South, Salt Lake City, UT (435) 494-3712 Hours vary; reservations available on OpenTable Full bar, coffee bar, private dining room Parking validated (up to 3 hours) What to order? If it's your first visit, go with the Tacos de Birria con Consomé (you'll get four tacos) and add an order of tamales to share. If you're hungry and have friends, the Molcajete is a showstopper. If you want something vegetarian-friendly, the Enchiladas Verdes can be made without chicken. And don't sleep on the Menudo if you're visiting on a weekend—one customer calls it "so flavorful" and "beyond one of my favorite places to order Menudo" after trying spots all over SLC. The portions are huge. Plan to take leftovers. One reviewer notes, "the portions are HUGE so be prepared to take some home." That's not an exaggeration—the molcajete alone is designed for 3-4 people, and even the enchiladas come as a massive plate. Follow them on Instagram @lacasadeltamalutah for daily specials, new menu items, and behind-the-scenes looks at the family keeping this operation running. From eleven dollars in sales to two locations and multiple "Best of" awards, La Casa Del Tamal is proof that authentic food, family grit, and smart social media strategy can create something truly special. Cristina Olvera didn't compromise her Hidalgo roots or water down her recipes to appeal to a broader market. She made the food she knew how to make, trusted her daughter's vision, and let quality speak for itself. That's what makes the best tamales in Utah more than just good food—they're a testament to what happens when immigration, tradition, and American entrepreneurship come together in a corn husk steamed to perfection.

The massive slab of prime rib arrives at your table on a platter so large it overwhelms the plate beneath it. Steam rises from the perfectly charred crust while the interior glows with that deep pink hue that only comes from an 18-hour slow roast. The server sets it down with practiced ease—they've done this dance thousands of times before—and you realize you're not just eating dinner at Grub Steak. You're participating in a Park City tradition that's older than most of the ski runs on the mountain outside. "Can't really put into words how tender and flavorful the meals were," one recent Thanksgiving visitor wrote after abandoning their turkey plans the moment they saw Chef Brian Moody's prime rib being carved at the display grill. That's the thing about Grub Steak—once you see what's happening at that grill, your plans tend to change. This Park City steakhouse has been serving that same prime rib, using that same technique, from that same location in Prospector Square since 1976. Nearly five decades of slow-roasted beef, hand-cut steaks, and Western hospitality delivered by a team that treats longevity like a competitive sport. When Your Chef Has Been Cooking Longer Than Most Restaurants Have Been Open Chef Brian Moody walked into Grub Steak's kitchen in 1981 when Park City was still figuring out what it wanted to be when it grew up. The town had maybe 35 restaurants back then. Now there are over 300, but Moody's still standing at the same stove, still hand-cutting steaks with his brother Gregg (who's been working the grill for more than three decades), still perfecting that 18-hour prime rib that's become the stuff of local legend. "When I started, there might have been 35 restaurants in this town, and now there are over 300," Moody says, a fact that makes his tenure at this historic Park City restaurant even more remarkable. He's not just Utah's longest-tenured chef—he's a walking institutional memory of how Park City's food scene evolved from mining town grub to resort dining destination. His daughter Katie now works the grill alongside her uncle Gregg, representing the next generation of the family that's fed Park City for decades. Together with sous chef Omar Vallas (who's been by Moody's side for 32 years), they serve an average of 300 dinners each evening with the kind of precision that only comes from doing something thousands of times. The consistency is what keeps people coming back. One customer gushed about how "the prime rib melted in your mouth, the Caesar salad had the best light lemony dressing ever, the big baked potato was loaded with big hunks of bacon, cheese, sour cream, chives and butter." That's not marketing copy—that's someone describing a meal that met their expectations because those expectations have been set by decades of getting it right. The Philosophy Behind Park City's Most Reliable Steakhouse When Hans Fuegi bought Grub Steak in 1991, he inherited more than just a restaurant—he inherited Chef Brian and Gregg Moody, head waiter DJ Curtis (who's still leading the front-of-house staff), and a philosophy that refused to chase food trends. While Park City's dining scene exploded with contemporary concepts and fusion experiments, Grub Steak stayed true to its Western steakhouse roots with an almost stubborn dedication. "I never really wanted his restaurant to be 'a fancy place,'" Fuegi told the Park Record. He focused on what they did well: steak, seafood, and creating an atmosphere where families could celebrate milestones without needing to dress up or decode a pretentious menu. The restaurant's name itself tells you everything about that philosophy. "Grubstake" was the term for provisions given to gold prospectors—sustenance and hope wrapped into one package. That spirit of straightforward nourishment without pretense has defined the place since it opened in 1976. Fuegi eventually sold the restaurant to Simon Shaner in 2017, but only after finding a buyer who promised not to mess with the formula. Shaner saw families celebrating together, locals treating it like their neighborhood spot despite Park City's endless parade of trendy openings, and generations of customers returning year after year. "In four decades, Grub Steak Restaurant has seen generations of families returning again and again," one profile noted. "This, says Fuegi, is one of the greatest compliments his restaurant can receive." What Makes the Prime Rib at This Traditional Steakhouse Actually Special Here's the thing about Grub Steak's signature prime rib: it takes 18 hours to cook. Not because they're being fussy or trying to impress food critics, but because that's how long it actually takes to transform a massive cut of custom-aged Certified Angus beef into something that one reviewer described as "prime rib done to perfection" in what they called "the cirque du Soleil of meat prep." The beef comes from a premier butcher in Denver, then gets hand-cut on-site by Chef Moody and his team. They source bone-in cuts specifically because the bone adds flavor during that marathon cooking process. The result is a piece of meat so tender that multiple reviewers mentioned being able to cut it with a fork. "The prime rib and loaded baked potato was to die for!" wrote one satisfied customer, while another noted that even "the small prime rib was huge" and cooked exactly right. That's the Park City steakhouse standard Grub Steak has maintained for decades—portions that satisfy ski-town appetites, prepared with the kind of attention that makes locals choose it over flashier options. Beyond the prime rib, the menu showcases what one reviewer called "top grade" meat with options ranging from classic cuts to more adventurous choices. The bison filet draws consistent praise, with one UK visitor declaring it "very nice" while another raved that "the Bison filet was awesome" alongside "jumbo shrimp" that were "superb." For the truly hungry, there's the grass-fed elk tenderloin that families order alongside filets and bone-in prime ribs when they're celebrating something special. The Hunter's Mixed Grill brings together multiple proteins on one plate, perfect for first-timers who can't decide what to order. Even the sides get attention. The creamed spinach appears in review after review as "amazing," while customers debate between the mashed potatoes and steak fries with genuine enthusiasm. Everything comes with homemade beer bread served with honey butter—a small touch that reminds you someone in the kitchen actually cares about the details. The Western Atmosphere That Feels Earned, Not Designed Step inside Grub Steak and you'll immediately understand why customers describe it as "the stuff of legends." The massive stone fireplace anchors one end of the 10,000-square-foot space while Western memorabilia covers the walls—not in that calculated way some restaurants try to manufacture "authenticity," but with the lived-in feeling of a place that's been collecting stories for decades. The rustic wooden beams, the mining-era photographs, the comfortable booths that have hosted countless family celebrations—it all contributes to what one visitor called "a really nice ambiance and western feel" that makes you want to settle in for a while. The live entertainment on Friday and Saturday nights (and Thursdays during peak season) adds to the experience without overwhelming it. One reviewer specifically thanked the "cowboy singer" for playing Eagles and Neil Diamond classics, while another mentioned that the "live music plus excellent food" combination created the perfect evening. It's casual enough that you can show up in jeans after a day on the slopes, yet the service maintains a professional polish that multiple reviewers praised. "The service was great," wrote one customer, while another specifically called out server Jesse as someone who ensured "we were never waiting for anything." That level of attentive care comes from the kind of experienced staff that stays at a restaurant for decades, not months. Why Locals Have Made This Their Park City Go-To for 47 Years When Grub Steak celebrated its 36th anniversary in 2012, they offered a 36 percent discount to locals as a thank-you for keeping them in business. That gesture captured something essential about the restaurant's relationship with Park City—it's not just a place that serves tourists (though plenty do eat there), it's a neighborhood steakhouse that happens to be in a resort town. "We're truly honored to be part of this community," Fuegi said at the time, explaining their longevity through three constants: "our emphasis on top-quality ingredients bought from local sources whenever possible, our hospitality, and our investment in this community." During summer months, Chef Moody personally browses the weekly Park City farmer's market to select seasonal produce. The restaurant's location in Prospector Square keeps it slightly "off the beaten track" from Main Street's tourist crowds, which has become part of its appeal. Locals know where to find it, and they appreciate not having to fight through ski-season crowds every time they want a good steak. That local loyalty shows up in the comment cards Fuegi used to read every morning when he still owned the place. "I read over and over, 'we love it here,' 'don't change anything,'" he told a reporter. "That brings a lot of satisfaction." One multi-generational tradition particularly stands out: families who started coming in 1976 now bring their own grandchildren. "Our family has been coming here for 30 years," is a refrain Fuegi heard often enough that it became his measure of success. Planning Your Visit to Grub Steak The restaurant sits at 2093 Sidewinder Drive in Park City's Prospector Square neighborhood, about a three-minute walk from the Sheraton Park City and easily accessible via the free Park City Transit system (there's a shuttle stop right out front). Reservations are strongly recommended, especially during ski season, Sundance Film Festival in January, and holiday weekends. Multiple reviewers mentioned seeing people turned away at the door, so don't count on walk-in availability during peak times. Dinner service starts at 5 p.m. nightly and continues until close (which varies based on business). The restaurant can accommodate large parties—they've hosted groups ranging from 20 to 250 people—and offer private dining options for special occasions. As for what to order, locals suggest starting with the salad bar or Caesar salad (that "light lemony dressing" gets mentioned repeatedly), then committing to either the prime rib or one of the hand-cut steaks. The 8-ounce filet appears constantly in positive reviews, often paired with mashed potatoes. For dessert, the mud pie has achieved cult status—one reviewer declared it "an epic closer" to their meal. Prices fall in the mid-range for Park City steakhouse dining, with most reviewers noting the value feels fair given the quality and portion sizes. As one visitor put it, the meal "was one of our least expensive" over five nights of Main Street dining, "so I believe the value is very high." Parking is street parking only, so plan accordingly during busy periods. The casual atmosphere means you can show up in your ski clothes, though plenty of locals treat it as their special occasion spot too. Find them at grubsteakparkcity.com or call 435-649-8060 for reservations. Follow along on Instagram @grubsteakparkcity for menu specials and behind-the-scenes glimpses of Chef Moody's kitchen. In a ski town where restaurants open with fanfare and close with a whimper every season, Grub Steak's 47-year run stands as proof that consistency beats novelty when you're actually good at what you do. Chef Brian Moody's still hand-cutting steaks, his brother Gregg's still working the grill, and that 18-hour prime rib is still arriving at tables across Park City with the kind of reliability that creates tradition. Some things shouldn't change—this historic Park City steakhouse figured that out decades ago.

There's something deeply comforting about walking into a place where the rice is cooked "Filipino generous" — that's how one customer described it, and if you know, you know. At Janis Filipino Cuisine in Rose Park, that perfect rice-to-protein ratio isn't just a happy accident. It's the kind of detail that only comes from people who grew up eating this food, who understand that Filipino hospitality means making sure no one leaves hungry, and that every plate should taste like home. Located at 23 North 900 West in Salt Lake City, Janis Filipino Cuisine has quietly become the answer to a question Utah's Filipino community has been asking for years: where can we find authentic Filipino food that tastes like family recipes? "So delicious! It reminds me of home!" one customer wrote after their first order. That's not marketing speak — that's the real thing. From Carenderia Days to Filipino Catering in Salt Lake City The story of Janis Filipino Cuisine starts where so many great Filipino food businesses begin: in the humble tradition of the carenderia. For those unfamiliar, carenderia culture in the Philippines is all about street-side food stalls serving fresh, home-cooked meals to workers and families — the kind of places where recipes are passed down through generations and where the cook knows exactly how much garlic belongs in the rice. Janis Filipino Cuisine carries that same spirit into their Salt Lake City operation. They're family-operated, locally owned, and deeply rooted in Filipino culinary traditions. You can taste it in every dish — from the way their lechon kawali achieves that impossible balance of crispy skin and melt-in-your-mouth tender meat, to how their vinegar dipping sauce uses what tastes like coconut variety with fresh diced red onions mixed in. The family behind Janis doesn't just cook Filipino food — they live the philosophy that food is love. Their website states it plainly: "We believe that food is love, and we want to share that love with you through every bite." It's the kind of sentiment that might sound cheesy coming from a corporate restaurant chain, but from a family-run Filipino kitchen in Rose Park? It's just the truth. What sets Janis apart in Utah's emerging Filipino food scene is their dual focus: authentic takeout meals through their innovative locker pickup system, and comprehensive Filipino catering services for events across the Salt Lake Valley. Whether you're planning a wedding, corporate gathering, graduation party, or any celebration where you want to introduce guests to real island flavors, Janis brings that carenderia authenticity to events of all sizes. The Janis Filipino Cuisine Experience: What Makes Their Filipino Food in Salt Lake City Stand Out Walk into the shared restaurant space at 23 North 900 West and you'll find something different from the typical dine-in restaurant. Janis operates through a modern pickup concept — you order via kiosk or online, and when your food is ready, it's placed in a numbered locker. You get a text code, grab your meal, and go. It's efficient, it's contactless, and honestly? It lets the kitchen focus on what matters: cooking exceptional Filipino food. But what you're really here for is what's inside those bowls. Let's start with the sisigsilog, which has customers literally dreaming about it days later. "The sisig was pact with lots of flavor, my man still dreams about the sisig till now," one reviewer shared. Sisig — that glorious combination of chopped pork, onions, peppers, and citrus — is one of those dishes where every Filipino cook has their own technique. Janis's version is well-seasoned, tangy, and mildly spicy from chile flakes. The fried egg comes cooked to perfection, and here's the insider move: cut up that egg, squeeze the lemon wedge over everything, and mix it all together. That's when the magic happens. Then there's the authentic Filipino adobo — the dish that defines Filipino comfort food. A customer who'd traveled extensively through the Philippines gave Janis high marks: "This is my first time trying Janis. I was impressed with the pork SISIGSILOG and HALO-HALO! That being said, I have traveled around the Philippines and have a good baseline to compare the food." When someone who knows authentic Filipino food is impressed, that tells you something. The liemposilog (fried pork belly) is currently the second most-liked item on delivery apps with a 98% approval rating from 78+ reviews. That crispy, fatty lechon kawali served with garlic fried rice and a fried egg is peak Filipino breakfast food — though let's be real, Filipinos eat breakfast food at any time of day, and you should too. What consistently surprises first-time customers is the portion size. "The portions were perfect, enough to fill you up and have some left over too," one reviewer noted. That "Filipino generous" rice serving isn't just about quantity — it's about creating that ideal balance where every bite of protein has rice to anchor it, where you're satisfied but not uncomfortably stuffed. The lumpia deserves its own paragraph. Made with fresh ingredients and what the restaurant describes as "a secret blend of spices," Janis's lumpia achieves that ideal texture: "a perfect crispy" exterior with "perfectly seasoned" fillings. These aren't frozen-and-fried egg rolls — these are made-to-order lumpia that crunch when you bite them and release that garlicky, savory filling that makes lumpia one of Filipino cuisine's greatest hits. One customer ordered a dozen pork lumpia and immediately started planning their next order of "more items." And then there's the vinegar. Oh, the vinegar. Multiple customers specifically call out the vinegar as transcendent. "Everything is soooo good especially the vinegar is just so chef's kiss," one wrote. That slightly sweet coconut vinegar with fresh red onion is what ties everything together — it cuts through the richness of the lechon kawali, adds brightness to the sisig, and makes you understand why Filipinos put vinegar on everything. For dessert, the halo-halo is there when you need something cold, sweet, and thoroughly Filipino. That iconic mix-mix dessert with sweetened fruits, beans, crushed ice, evaporated milk, and toppings like leche flan brings the meal full circle. Filipino Catering Services: Bringing Island Flavors to Utah Events While Janis excels at individual orders, their Filipino catering in Salt Lake City is where they really show what family-style Filipino hospitality looks like at scale. From weddings and corporate events to family reunions and graduation celebrations, Janis offers customizable catering menus featuring all their signature dishes. Their catering philosophy centers on bringing authentic Filipino flavors to events through dishes that celebrate the Philippines' diverse culinary heritage. Picture your wedding or corporate event featuring trays of perfectly seasoned pancit (Filipino noodles), platters of crispy lumpia ready for dipping in that famous vinegar sauce, and warming trays of adobo that fill the room with that distinctive sweet-savory-tangy aroma. "Food is the heart of any event, and we believe that the heart of Filipino cuisine is its rich tradition and history," their catering page explains. Whether you're introducing non-Filipino guests to island cuisine for the first time or serving a Filipino-American community gathering where people are hungry for authentic flavors, Janis designs menus that work. Utah's event scene — from missionary farewells and baptism celebrations to corporate functions and community festivals — creates consistent demand for catering that goes beyond the usual wedding venue options. Filipino catering brings something different: bold flavors, generous portions, and that cultural warmth that makes people feel welcomed and fed in the most complete sense. They've participated in community events like the Utah Asian Festival, where customers discovered them and immediately became regulars. "Had their Halo-halo from their booth at the Utah Asian Festival, I love to see how deeply rooted they are in their community and their culture," one customer shared. That community connection isn't performative — it's who they are. Rose Park's Hidden Gem in Salt Lake City's Filipino Food Scene Rose Park might not be the first Salt Lake City neighborhood that comes to mind when you think about Utah's food scene, but that's changing. Janis Filipino Cuisine has put this working-class neighborhood on the map for anyone seeking authentic Filipino food in Utah. The location at 23 North 900 West places them in the heart of one of Salt Lake's most diverse neighborhoods, close to the state's Filipino-American community that's concentrated in West Valley, Taylorsville, and nearby areas. For transplants from South Texas or California with significant Filipino populations, finding Janis feels like discovering a little piece of home. "I'm from South Texas and we have great Filipino food in our area. I was glad that Salt Lake City has the same," one relieved customer wrote. For non-Filipino Utahns curious about Filipino cuisine, Janis provides the perfect entry point. The dishes are approachable, the ordering system is straightforward, and the flavors speak for themselves. As one first-time customer advised: "If you haven't tried Filipino food, I highly suggest you try it from this place." The restaurant operates Tuesday through Friday from 10:00 AM to 8:00 PM, and Saturdays from 10:00 AM to 6:00 PM (closed Sunday and Monday). They're closed Sundays and Mondays, which is common for family-run operations that need actual rest days. The limited parking situation means ordering ahead is your best strategy — that way your food is waiting in your assigned locker when you arrive. Janis also maintains consistent quality across delivery platforms like DoorDash, Uber Eats, and Postmates, where they hold impressive ratings (4.9 stars with 380+ reviews on Postmates). "Great food, always a 10 out of 10! Every time we order online, the food is consistently on point with amazing taste, excellent service, fair prices, and authentic Filipino flavors," one regular customer noted. Planning Your Visit to Janis Filipino Cuisine Address: 23 North 900 West, Salt Lake City, UT 84116 Hours: Tuesday-Friday 10:00 AM - 8:00 PM, Saturday 10:00 AM - 6:00 PM (Closed Sunday-Monday) Phone: (385) 264-3956 or (801) 600-1226 Instagram: @janisfilipinocuisine What to Order: Start with the sisigsilog if you want that authentic Filipino breakfast-any-time experience. The liemposilog (fried pork belly) is their second most popular item for good reason. Don't skip the lumpia — order at least a half dozen. And definitely get that extra vinegar on the side. For larger groups or first-timers, the Special of the Day often includes a variety sampler with pancit, dumplings, and lechon kawali. Pro Tips: Order online or through delivery apps before you go to avoid wait times. Request extra vinegar — everyone does, and you'll understand why. The cucumber and red onion salad that comes with many dishes provides crucial freshness to balance the rich proteins. If you're planning an event, contact them early about Filipino catering options to discuss menu customization. Parking: Limited parking is available at the shared restaurant location. Ordering ahead and doing a quick pickup makes the most sense logistically. Janis Filipino Cuisine represents something essential in Utah's evolving food landscape: authentic cultural cuisine served by the people who grew up with these flavors, who understand that proper Filipino food requires that "Filipino generous" rice ratio, that perfect vinegar with red onions, and that sense of pamilya (family) that makes every customer feel welcomed. From their carenderia roots to their growing reputation as the best Filipino catering in Salt Lake City, Janis is bringing island hospitality to the Wasatch Front one generous bowl at a time. Whether you're a homesick Filipino looking for food that tastes like your grandmother's cooking, a curious Utahn ready to explore beyond the usual ethnic food options, or an event planner seeking authentic Filipino catering services for your next celebration, Janis Filipino Cuisine in Rose Park has what you need. Just don't forget to order extra vinegar.

There's a smoker visible behind the register at Fácil Taqueria, and that should tell you everything you need to know. This isn't your average taco shop slinging assembly-line burritos—this is where a former Pago chef de cuisine decided to apply fine dining technique to street food, and the result is one of the most exciting taquerias in Salt Lake City. When Dallas Olsen and Spencer Herrera found out they were expecting their first child back in 2016, they made a decision that would change Salt Lake's food scene forever. Olsen quit his position at the acclaimed farm-to-table restaurant Pago, Herrera left his bartending gig at East Liberty Tap House, and together they bought a food truck. The goal? Spend more time together as a family while doing what they love. What started as a mobile operation serving beer enthusiasts outside Fisher Brewing grew into a brick-and-mortar taqueria that's redefining what authentic tacos can be in Utah. The Journey from Food Truck to Olympus Cove's Favorite Taqueria Not many chefs would walk away from fine dining to sling tacos from a truck, but Olsen saw an opportunity to merge his culinary training with the accessibility and creativity of Mexican street food. For five years, the couple built a loyal following with their food truck, perfecting recipes and learning what Utah diners craved. Then in 2021, they opened their restaurant in an unassuming strip mall in Olympus Cove, just below I-215 at 4429 S. 2950 East. Their mantra became their identity: "Enthused about smoke, spirits and local farms." Every element of that phrase shows up in the food. The smoker isn't decorative—it's working overtime on brisket that gets the attention any pitmaster would envy. The cocktail program, crafted by Herrera, features thoughtful twists on classics like Mezcal Mules and Oaxacan 75s that pair perfectly with the bold flavors coming from the kitchen. And those local farms? They're not an afterthought. Olsen sources oyster mushrooms from Intermountain Mushroom and produce from Frog Bench Farms, building relationships that mirror his fine dining background. The restaurant itself reflects their DIY spirit. "We built everything with our hands," Olsen shared in an interview with Gastronomic SLC. "Literally painted and did everything because we didn't have money to pay someone for the work." That authenticity shows in every detail, from the floor-to-ceiling windows flooding natural light across the open dining room to the exposed kitchen where you can watch the culinary team work their magic. What Makes Fácil's Street Tacos Different: Fine Dining Meets Mexican Street Food Walk into most taquerias in Salt Lake City and you'll find a familiar lineup—carne asada, al pastor, maybe some carnitas. Fácil has those traditional Mexican offerings (their pork carnitas and chicken tinga are menu staples), but then things get interesting. Nashville hot chicken tacos? Yep. Smoked prime rib birria with consommé for dipping? Absolutely. A cauliflower taco so good that locals call it life-changing? You better believe it. "I never knew cauliflower could be so amazing," Marie from Millcreek told the Millcreek Journal. "This taco alone has made Fácil Taqueria one of my favorite restaurants." That cauliflower taco features roasted cauliflower with shredded carrot and chile de arbol sauce, topped with mashed avocado and lime ash. It's the kind of thoughtful vegetarian preparation you'd expect from a fine dining kitchen, but served on a homemade corn tortilla for $4. The Nashville hot chicken taco showcases Olsen's technical skills. The chicken gets an agave glaze and a carefully calibrated spice blend that's punchy without overwhelming your palate. As one reviewer noted, "It would be a great piece of fried chicken even without the tortilla and fixings." The blackened salmon taco earned similar praise: "This is delicious!" exclaimed Zach C-Adams from Sugar House. But it's the smoked prime rib birria that really demonstrates what happens when fine dining technique meets taqueria tradition. Braised with chipotle and cerveza, served with smoked consommé for dipping, these tacos capture the trending birria craze while adding Fácil's signature smoke-kissed twist. The brisket taco, which Olsen calls a "labor of love," involves smoking two full briskets for the chipotle buttermilk dressing alone. The local mushroom taco is another standout, featuring oyster mushrooms with queso fresco, fermented cabbage, and an ancho and orange glaze. That fermented cabbage isn't a random topping—it's the kind of nuanced preparation that separates chef-driven food from cookie-cutter taco shops. Salt Lake City's Farm-to-Table Taqueria Scene Gets a New Leader Fácil isn't just dropping buzzwords when they talk about local sourcing. Olsen actively seeks out Utah farmers and producers, building the same relationships he cultivated during his Pago days. Those partnerships mean the roasted Squash & Poblano taco celebrates Frog Bench Farms produce with almond and ancho chile salsa and Cotija cheese. The seasonal soup (a sleeper hit that changes based on what's available) might feature pozole with brisket, chile de arbol, and a poached egg one week, then shift to something entirely different when local ingredients change. This commitment to fresh, locally-sourced ingredients differentiates Fácil from chain competitors and even traditional mexican restaurants in Salt Lake City. "We eat at Fácil often," explains regular customer Paula Colman, who hired them for catering. "Not only was the food exceptional, but they provided the entire setup, saving us a ton of time and effort." The attention extends beyond tacos to every element of the experience. The chips and fresh salsa are made in-house—"some of the best homemade chips and fresh salsa are made here," according to one reviewer. Even dessert gets the thoughtful treatment with horchata rice pudding topped with berry compote. Spencer Herrera's Cocktail Program: Where Spirits Meet Street Food While Olsen handles the kitchen, Herrera brings his bartending expertise from East Liberty Tap House to craft a beverage program that goes way beyond generic margaritas. The full bar features carefully selected agave and mezcal spirits, with cocktails that complement the bold flavors without competing. Their house margarita and Black margarita have become customer favorites, while Ranch Water offers a lighter, more refreshing option for those who want something crisp alongside their tacos. The Wednesday special—a $5 beer and shot combo they call the "borracho maker"—has become legendary among locals. But it's the thoughtful cocktail construction that sets the beverage program apart. A Mezcal Mule or tequila sour isn't just a drink here—it's a considered pairing for food that deserves that level of attention. The Olympus Cove Experience: Casual Counter Service with Fine Dining Quality The name Fácil means "easy" in Spanish, and that philosophy shows in the service model. Counter-style ordering and self-service water create a relaxed vibe, but don't mistake casual for careless. The food and cocktails receive the same attention and skill you'd find at Salt Lake's higher-end establishments. As one local food critic noted, "Counter-style ordering and self-service water lend to the relaxed vibe, yet the carefully nuanced food and cocktails receive all the attention." There are no reservations—it's first-come, first-served when the doors open Tuesday through Saturday at noon. This means lunchtime can get busy with office workers from the area discovering that downtown convenience doesn't have to mean sacrificing quality. Meals arrive on small cookie sheets, a practical presentation that quickly becomes irrelevant once you taste what's in front of you. That view from the counter seating doesn't hurt either. Floor-to-ceiling windows offer a stellar view of the Salt Lake Valley stretching toward the Oquirrh Mountains. During fall, the autumn colors exploding across the valley create an unexpectedly beautiful backdrop for your taco experience. The natural light also makes Fácil's food incredibly Instagram-worthy, which aligns perfectly with their visual-first brand presence. Building a Team That Shares the Vision Success at Fácil goes beyond Dallas and Spencer. Kitchen manager Edward Struman joined the couple as a partner, and together they've built a loyal team that shares their passion for quality and hospitality. "Each member is important and integral," one reviewer observed. "The team's trust and most importantly friendship has resulted in a restaurant that clearly has a bright future in Salt Lake City." This team approach means consistency even during busy services. When John Brown dined with friends at Fácil, he summed up his experience in one word: "Yum!" That kind of straightforward enthusiasm comes from a kitchen team executing at a high level, day in and day out. Planning Your Visit to Fácil Taqueria Fácil Taqueria is located at 4429 S. 2950 East in Holladay's Olympus Cove neighborhood, tucked into a strip mall that belies the quality within. They're open Tuesday through Saturday from noon to 9 PM (closed Sunday and Monday). No reservations means timing matters—get there right at noon for a quieter experience, or embrace the energy of the dinner rush. What to order on your first visit? Spencer Herrera recommends the chicken tinga tacos, while Dallas Olsen is partial to the chicken thighs in mole and the mushroom taco. Both suggest pairing your meal with a margarita. For vegetarians, that cauliflower and avocado taco is non-negotiable. If you're feeling adventurous, the Nashville hot chicken taco delivers heat without punishment. And if you're visiting during soup season (typically fall and winter), don't skip whatever rotating soup they're serving—it's become a cult favorite among regulars. Parking is available in the strip mall lot, and the location just below I-215 makes it easily accessible from downtown Salt Lake City or the foothills communities. The restaurant also offers takeout for those wanting to enjoy Fácil's tacos at home, and their catering service brings that same quality to private events. For those who can't get enough, Fácil sells bottles of their house hot sauce, tajin, michelada mix, and shrimp garlic oil to take home. Find them on Instagram at @faciltaqueria for menu updates, specials, and that Instagram-worthy food photography that first put them on Salt Lake's radar. Why Fácil Matters to Salt Lake City's Food Scene In a city where Red Iguana dominates "best Mexican food" conversations and chains like Chipotle own the fast-casual space, Fácil carved out something different. They're proving that authentic street tacos don't have to sacrifice innovation, that local sourcing works in a taqueria setting, and that fine dining technique can enhance rather than overcomplicate Mexican street food traditions. More importantly, they're showing what's possible when two people bet on themselves, their community, and their craft. From a food truck parked outside breweries to a brick-and-mortar restaurant that's become a Holladay destination, Spencer Herrera and Dallas Olsen built something that reflects their values: great food, thoughtful drinks, local ingredients, and the kind of hospitality that keeps customers coming back week after week. As one food writer put it: "Facil is a gem. A refreshing reminder that our culinary landscape is becoming more progressive." In a taqueria scene that could easily lean toward the predictable, Fácil chose to take it easy in name only—everything else gets their full attention, from the smoke kissing that brisket to the orange glaze on those mushrooms to the consommé you'll be dipping your birria into at noon on a Tuesday. That's what makes Fácil Taqueria one of the most compelling stories in Salt Lake City's food scene right now. It's not trying to be the biggest or the flashiest—it's just trying to be excellent at what it does. And judging by the customers who keep coming back, the catering requests, and the growing reputation, that approach is working perfectly. Fácil Taqueria 4429 S. 2950 East Holladay, UT 84124 (801) 878-9969 Tuesday–Saturday: 12:00 PM – 9:00 PM Closed Sunday & Monday Instagram: @faciltaqueria

Step through Chimayo's doors on a snowy Park City evening and you'll swear you've crossed into another world entirely. Mexican tile floors catch the flicker of wrought-iron chandeliers. Southwestern throw pillows nestle into wooden booths worn smooth by nearly three decades of conversations. The scent of roasted chiles and caramelized chipotle fills the air, mingling with the sound of laughter and clinking margarita glasses. This is the best Mexican food Park City has to offer, but it's not quite like any Mexican restaurant you've experienced before. And that's exactly the point. "The ribs were indescribably beautiful, unique & delicious," one visitor wrote after their first dinner at Chimayo. "They were Instagramable!" From Courtroom to Kitchen: The Arturo Flores Story The man behind those Instagram-worthy ribs never intended to become a chef at all. Arturo Flores graduated from law school in Mexico City in 1993, passed the bar, and had his future mapped out in the legal profession. He moved to Park City thinking he'd work for six months, save some money, and return to Mexico to practice law. Then he walked into the kitchen at Grappa, Bill White's Italian restaurant on Main Street, and everything changed. "The food, the spices—just being in a busy kitchen—inspired me a lot," Flores recalls. "I knew that's what I really wanted to do." He started as a dishwasher. Most culinary students would bristle at that, but Flores wasn't a culinary student—he was a trained lawyer who'd discovered his true calling at age 27. He worked his way up through every station: food runner, prep chef, expeditor, line chef. When Bill White opened Chimayo in 1996 as his second restaurant venture, Flores moved over as an expeditor. Within four years, he'd become Executive Chef. That was 2000. He's still there today, crafting modern Mexican cuisine that blends the rugged flavors of the Southwest with the refined techniques of French-American gastronomy—a culinary education he earned entirely at what he calls "the school of Bill White." Working alongside White for over two decades, Flores absorbed everything from knife technique to the art of balancing flavors. "Although he has had no formal culinary training," the restaurant's bio explains, "Flores describes his advancement as a chef as attendance at 'the school of Bill White.'" And what an education it's been. Modern Mexican Meets Park City: The Chimayo Experience Here's what makes Chimayo different from every other Mexican restaurant in Park City, or frankly, most of Utah: this isn't Tex-Mex. It's not even traditional Mexican, though Flores' grandmother's tortilla soup recipe does make an appearance. What Chimayo serves is something more ambitious—a contemporary interpretation of Southwestern cuisine that draws from the entire region stretching from Southern Mexico to Southern Utah, then elevates it with French technique. The Crown Roast of Barbecue Spareribs exemplifies this approach perfectly. These aren't your typical BBQ ribs. Flores glazes them with a complex sauce built from molasses, chipotle peppers, guajillo chiles, and lime juice, creating layers of smoky-sweet-tangy flavor that fall off the bone. They're served standing in a crown formation with buttermilk whipped potatoes and Dos Equis beer-battered onion rings. "Beat dining experience in two trips to Park City," one guest wrote. "The ribs were amazing. Great service and wonderful food. Party of five and everyone loved their meal." The duck enchiladas tell a similar story of culinary ambition. Honey-roasted duck gets wrapped with grilled onions and peppers, topped with crisp duck leg confit, white bean relish, and poblano verde sauce. It's the kind of dish that makes diners do a double-take—is this Mexican food? French? Does it matter when it tastes this good? "I had the duck enchiladas—wonderful," a visitor reported. The staff confirmed they can make almost everything gluten-free too, bringing out tortilla chips so the diner could enjoy the cilantro bread oil that comes with the bread service. Then there's Flores' ceviche—raw Gulf shrimp and mahi-mahi "cooked" in acidic citrus broth with cucumber, onion, cilantro, and serrano chiles. "Superb ceviche," guests rave consistently. One reviewer noted the portions are so generous they easily had leftovers for lunch the next day. Every morning, Flores arrives early to make the restaurant's soups, sauces, and dressings himself. "Not that I don't trust my guys," he explains, "it's just something that I really love to do." That includes his grandmother Maggie's tortilla soup, made exactly as she prepared it in Mexico City—fresh tomatoes, chunks of chicken, cilantro, herbs, and spices made daily from scratch. "I love the sweetness of the Roasted Corn soup and the heartiness of Arturo's Tortilla Soup," wrote one food critic after Chimayo's 25th anniversary celebration. Margaritas, Tequila, and the Art of Southwestern Cocktails Any discussion of the best Mexican food in Park City has to include what you're drinking with it. Chimayo's beverage program matches the kitchen's ambition—this is a restaurant that takes its tequila seriously. The signature Lux Margarita blends fresh-squeezed lime juice with Casa Noble Crystal Tequila, Grand Marnier, and Cointreau. For those who like heat with their sweet, the Serrano Chile Margarita muddles fresh serrano chiles into the mix. "Lux margaritas are great," one regular confirms. Multiple reviews mention the pomegranate margaritas as well—"the bomb," according to one enthusiast. The tequila list spans blancos aged 0-3 months in oak, reposados aged 3-12 months, and añejos that have spent over a year developing complexity. There's also a mezcal selection for those who prefer that smokier agave spirit. The wine list emphasizes Spanish Riojas and South American selections that complement the restaurant's flavor profile. "Had and loved the Serrano Chili Margarita, Avocado Salad, Duck Enchilada (appetizer), and Buffalo Steak," one visitor reported. "Staff was knowledgeable and professional. Was expensive but worth it on vacation." The Mission-Style Atmosphere That Transports You Bill White named the restaurant "Chimayo" after El Santuario de Chimayo in New Mexico, a mission church considered a sacred place with healing powers. He spared no expense recreating that Southwestern mission aesthetic on Park City's Main Street. Wood beams cross the ceiling. Mexican floor tiles gleam underfoot. Festive lighting creates intimate pockets throughout the dining room. Cozy booths feature those distinctive Southwestern throw pillows. An indoor fireplace adds warmth during ski season. Candles flicker on every table. Walking through the door, you're transported from a Utah mountain town to somewhere in the high desert of New Mexico. The restaurant has two levels, and locals will tell you to request the upstairs dining room for the best atmosphere. "Ambiance is amazing… try to sit upstairs," advises one regular who claims to have eaten at every restaurant in Park City multiple times. Manager Julie runs what guests consistently describe as "a tight ship" with service that's "perfectly professional and still amazingly efficient." Park City's 28-Year Mexican Food Institution Chimayo opened in 1996 as the second restaurant in Bill White's growing Park City empire. White—who grew up on a cherry farm in Michigan, studied at the Culinary Institute of America, and taught culinary arts in Switzerland—brought serious culinary credentials to Park City's developing restaurant scene. His first restaurant, Grappa, opened in 1993 to immediate acclaim. Chimayo followed three years later, and as one company history notes, "received rave reviews and is still considered the most popular among Bill White's eight restaurants today." That longevity matters. In a resort town where restaurants come and go with the seasons, Chimayo has remained a Main Street fixture for nearly three decades. The restaurant is part of a larger ecosystem that includes the Bill White Farms nonprofit on Highway 224, where White raises Heritage breed pigs, chickens, lambs, and vegetables using what he calls "earthganic" farming methods. Fresh bread comes from Bill White's Windy Ridge Bakery. It all connects. "We are locals and Park City is very fortunate to have so many great restaurants," one long-time resident wrote. "Over the years, Chimayo has been consistent and has been the best of the best." The consistency comes from people like Flores, who's been with the company for 30 years, and from an approach that values food, service, and ambiance equally—the three pillars Bill White established from day one. What to Order at Chimayo If you're making your first trip to the best Mexican restaurant Park City has to offer, here's the insider knowledge from customers who keep coming back: Start with: The Queso Fundido—a heavenly blend of Asadero, Manchego, and Gruyère cheese with grilled jalapeño-tomato salsa, served with flatbread and housemade corn tortilla chips. Or go for the ceviche if you want something lighter. Don't sleep on the cilantro bread oil that comes with the complimentary Windy Ridge focaccia. For your main: The crown roast barbecue spareribs are the menu icon for a reason—massive portions, incredible presentation, unforgettable flavor. The duck enchiladas run a close second. The elk London broil showcases Flores' skill with game meat. And yes, the trout fajitas are a thing, and they're better than they sound. Drinks: Start with a Lux Margarita or the Serrano Chile version if you want some heat. The pomegranate margarita also has a devoted following. Dessert: The Mexican Chocolate Fondue for two comes with a tureen of melted espresso-cinnamon chocolate and an array of dippers—churros, peanut butter cookies, Mexican wedding cookies, banana, pineapple, seasonal berries. Multiple reviewers mentioned they were too full for dessert, then ordered it anyway and were glad they did. Portions note: Come hungry. "Portions are comically large," one visitor observed, confused but delighted. Plan to take leftovers home or share plates family-style. Planning Your Visit to Chimayo Park City Address: 368 Main Street, Park City, Utah 84060 Hours: Monday-Thursday 5:00 PM - 9:00 PM, Friday-Saturday 5:00 PM - 10:00 PM, Sunday 5:00 PM - 9:00 PM Reservations: Strongly recommended, especially during ski season and Sundance Film Festival. Book through OpenTable or call (435) 649-6222. For parties of 11 or more, or for private dining in their upstairs or downstairs private rooms (seating up to 85 and 65 guests respectively), contact their events team. Parking: Street parking with meters (pay via Go Park City app), or use the parking garage with paid parking after 5 PM (first hour free). During ski season and Sundance, arrive early or use Park City's free bus system and Main Street trolley. Price range: Entrees run $45-$55. Yes, it's on the higher end for Mexican food, but as one reviewer put it: "In UT you almost always pay too much for crappy over-hyped food. Chimayo is a rare exception to this rule. Food and service that lives up to the price point." Best for: Date night (request upstairs seating), special occasions, après-ski dining, Sundance Film Festival dinners. Family-friendly despite the upscale atmosphere—generous portions work well for sharing with kids. The Legacy of Modern Mexican in Park City There's a moment in most meals at Chimayo where you stop thinking about whether this is "authentic" Mexican food and start thinking about whether anything this delicious needs a qualifier at all. That's Flores' gift—he's taken his grandmother's recipes, his legal mind's precision, Bill White's French technique, and the bold flavors of the Southwest, then created something entirely his own. "I just love playing with all of the ingredients," Flores says. "I just really love food!" That passion comes through in every dish, from the chipotle glaze on those famous ribs to the blood orange jalapeño beurre blanc on the seared scallops. It's present in the way he makes every soup fresh each morning, and in how he adjusts the menu seasonally to incorporate the best local ingredients at altitude. After 28 years on Main Street, Chimayo has earned its status as not just the best Mexican food in Park City, but as one of the resort town's most essential restaurants period. The fact that its executive chef started as a dishwasher with a law degree makes the story that much better. "I was a regular visitor to Park City 10 to 15 years ago," one guest wrote in 2024, "and during those visits I discovered my favourite restaurant in the Main Street, called Chimayo. On my July 2024 trip to Park City, the very first thing I did when I arrived last night was to book dinner at Chimayo, and I wasn't disappointed... The chef appreciated me coming back." That's the thing about truly great restaurants—they become part of your story. Chimayo has been part of Park City's story for three decades now, serving modern Mexican cuisine that respects tradition while pushing boundaries, one perfectly glazed rib at a time. Make a reservation. Order the ribs. Get the Lux margarita. Thank Chef Flores on your way out—he'll probably be there, doing what he loves, playing with ingredients and creating dishes from the heart.

The sizzle hits you first. That unmistakable sound of proteins meeting a screaming-hot wok, the kind of heat that sears flavors into place and sends aromatic clouds rolling through the dining room. At Ahis Noodle and Rice Bar in St. George, that sound is the dinner bell—and it's been calling Southern Utahns to 157 E. Riverside Drive since 2005. "This was the best Asian food I've had in a long time!" raves one customer on a recent visit, watching the open kitchen work its magic. "The two out front and the chefs handled it like pros. Service was quick, and the food was fresh and hot." But what makes this noodle bar different isn't just the theater of fresh wok cooking you can see from your table—it's the fact that every single pound of noodles served here is made from scratch, daily, in-house. In a world of steam tables and pre-fab ingredients, that level of commitment to craft stands out like a perfectly plated bowl of their legendary Pad Thai. The Villamor Legacy: Building St. George's First Asian Destination Back in 2005, St. George was a very different food town. Mike and Mary Villamor saw an opportunity where others saw risk: a growing community with almost no Asian dining options and an appetite for something beyond chain restaurants. Starting as Ahi's Taste of Asia, they made a bet on fresh, made-to-order Asian cuisine in a fast-casual format. "Despite the community's growth, there were few dining options in St. George at the time, particularly for Asian cuisine," Mary Villamor reflected in 2022. "People embraced it. They loved the fresh concept." And that embrace was genuine. Ahis flourished through word-of-mouth, building a loyal following among locals and tourists discovering Southern Utah. The Villamors' philosophy was simple but radical for the area: no steam tables, no reheated buffets, no shortcuts. Every order cooked fresh in its own wok, served the way it should be. For 17 years, Mike and Mary poured their lives into the restaurant. It became, as Mike put it, an extension of their family—and many customers became genuine friends. When the time came to step back in 2022, they passed the wok to Richard and Jessica Rivera, owners of the family-run Peppers Cantina in St. George, knowing they shared the same commitment to quality. "As a restaurant owner, I know the love you have for your food and your restaurant," Richard Rivera said. "That passion keeps you up at night, and it helps you sleep well." The Riveras haven't just maintained the Villamor tradition—they've evolved it, transforming Ahis from fast-casual to a full-service dining experience while keeping the heart of what made it special: fresh ingredients, wok-cooked to order, and those incredible house-made noodles. The Ahis Experience: Build-Your-Own Bowls and Wok-Fired Magic Walking into the renovated space today, you'll find a chic, polished atmosphere that's a far cry from the strip-mall Asian spot of 2005. Recent renovations brought in modern lighting, a full bar stocked with cocktails and Japanese sake, and an open kitchen where you can watch your dinner take shape in real time. The menu reads like a greatest-hits tour of Asian cuisine—Thai, Japanese, Chinese influences all sharing space on one comprehensive menu. But the real star? The customization. Ahis operates on a build-your-own-bowl philosophy that lets you craft exactly what you're craving. Start with your base: white rice, brown rice, or those famous house-made noodles. Choose your protein—all white meat chicken, tender trimmed steak cuts, grilled pork, or premium seafood. Then comes the fun part: selecting your vegetables and sauce. Everything gets stir-fried in its own wok over high heat, that crucial step that develops the smoky depth of flavor known in Cantonese cooking as "wok hei." "We had the pad Thai with chicken and lo mein with pork," one visitor reports. "Wonderful find. Food quick, hot, flavorful." The Pad Thai deserves its own paragraph. Described by customers as among the best in town, it features Thai-style rice noodles tossed in a sweet and spicy peanut sauce with bean sprouts, green onions, and cashews. The homemade sriracha—a house specialty—adds exactly the right amount of heat without overpowering the delicate balance of flavors. But here's the insider tip: don't sleep on the Kung Fu Fries. These fat fries come layered with steak, shrimp, and chicken, then drizzled with teriyaki and yum yum sauce, finished with green onions and sesame seeds. It's indulgent, messy, and exactly what you want after a day hiking Snow Canyon. For something lighter, the Poke Bowl showcases Ahis' seafood chops: fresh, well-seasoned ahi tuna over rice with avocado, seaweed mix, green onions, and sesame seeds. "The sashimi platter was fresh, flavorful, and looked as great as it tasted," raves another customer who caught the restaurant during its full-service transformation. The potstickers also earn consistent praise. "The potstickers were delicious," one business lunch guest notes about the renovated space. "The place looks so chic and polished. Great atmosphere!" And for the adventurous? The Chicken Curry Soup delivers on its promise of rich, fiery flavor. As one customer put it, the dish leaves "a lasting impression"—in the best possible way. Southern Utah's Fresh Wok Philosophy What sets Ahis apart in the competitive St. George dining scene isn't just what they cook—it's how they cook it. That commitment to fresh wok preparation, where each entrée is stir-fried individually in its own wok, means your food hits the table with that signature char and complexity you simply can't achieve with batch cooking. The Riveras have doubled down on this philosophy. They butcher and cut their own meat in-house, ensuring quality cuts and trimming. They make every single pound of noodles from scratch—a labor-intensive process that most restaurants abandoned decades ago. They're even adding a smoker for weekly specials featuring duck, brisket, and pork belly. "We're continuing the tradition that Mike and Mary started by bringing fresh prep and fresh wok to the community into the next generation," Richard Rivera explained. "That's the commitment we have to our customers." This level of kitchen craftsmanship shows up in reviews. "This was the best Asian food I've had in a long time!" writes one recent visitor. "I was worried about how crowded it got so quickly, but the two out front and the chefs handled it like pros." The open kitchen concept means you can watch your meal come together—noodles tossed with two wooden spoons, vegetables flash-cooked at blistering heat, sauces coating everything in that glossy, mahogany finish that signals proper wok technique. It's dinner and a show, with the payoff being a bowl of noodles that actually tastes like something you'd find in a proper Asian noodle house. Planning Your Visit to Ahis Noodle and Rice Bar You'll find Ahis at 157 E. Riverside Drive, Suite 2F, in St. George—conveniently located just off the freeway, making it an easy stop whether you're a local or passing through on your way to Zion or Bryce Canyon. The restaurant is open Monday through Saturday from 11 a.m. to 8 p.m., making it equally good for a quick lunch or a sit-down dinner. The full bar means you can pair your noodles with a cold beer, cocktail, or sake—a nice touch that elevates the experience beyond standard fast-casual. What to order: First-timers: The Pad Thai is the signature dish for good reason—sweet, spicy, nutty perfection Customizers: Build your own bowl with house-made noodles, your choice of protein, and the Mongolian sauce Adventurous eaters: Kung Fu Fries or the Chicken Curry Soup Light appetite: The Poke Bowl or fresh sashimi platter Can't decide: The Lo Mein with pork gets consistent raves Portions are generous—expect to leave full or have excellent leftovers. Prices hover in the moderate range ($11-$25), which is fair considering the quality of ingredients and the made-to-order preparation. The atmosphere now strikes a balance between casual and polished. Recent renovations brought in modern finishes and better lighting, but it's still comfortable enough for a family dinner or solo lunch at the bar. The karaoke nights add a fun, lively element if you're in the mood for entertainment with your noodles. Pro tip from the regulars: arrive a bit before or after the lunch and dinner rushes (noon and 6 p.m.) if you want to avoid a wait. The restaurant's popularity means it fills up fast, especially on weekends. But even when busy, customers consistently praise the speed and efficiency of service. In a state where Asian cuisine often means generic buffets or corporate chains, Ahis Noodle and Rice Bar stands as proof that quality and craft still matter. From the Villamors' founding vision to the Riveras' evolution, this St. George institution has spent two decades perfecting the art of fresh wok cooking and house-made noodles. "The food was AMAZING," writes one enthusiastic visitor. "The staff was quick and friendly and we could see our food being made. This is a must eat when you visit St. George!" That transparency—watching skilled cooks work the woks, seeing noodles tossed with precision, smelling that signature sear of proteins hitting high heat—creates trust. You know exactly what you're getting: fresh ingredients, traditional techniques, and the kind of care that turns a simple rice bowl into something worth driving across town for. In Southern Utah's food landscape, Ahis isn't just serving noodles and rice. They're preserving a legacy of quality, one fresh-woked bowl at a time. Ahis Noodle and Rice Bar 157 E. Riverside Drive, Suite 2F St. George, UT 84790 (435) 673-6604 Hours: Monday-Saturday, 11 a.m. - 8 p.m. Website: EatAhis.com Instagram: @ahisfreshwoknbar

The first thing you notice when the garage door rolls up at Pizza Nono isn't the wood-fired oven glowing orange at 900 degrees, though that's impressive. It's not even the smell of San Marzano tomatoes blistering under fresh mozzarella, though that'll stop you mid-step on the sidewalk. It's the way the entire place just... opens. Inside becomes outside. The communal table stretches toward the patio. Summer evening light floods the brick and reclaimed wood. And suddenly you're not in some sterile fast-casual joint—you're in a neighborhood pizzeria that feels like it's been here for decades, even though Will McMaster only opened it in 2017. One customer captured the experience perfectly after their first visit: "We absolutely loved their Margherita pizza! Seriously pure bliss! This place is easily one of the best pizza places in Salt Lake City!" That kind of enthusiasm isn't rare at Pizza Nono. It's the baseline. From Cobble Hill to 9th & 9th: Will McMaster's Pizza Journey Most people don't open one of Salt Lake City's best Neapolitan pizza spots as their first restaurant. But Will McMaster isn't most people. Growing up in Brooklyn's Cobble Hill neighborhood, McMaster spent his formative years frequenting the kind of no-nonsense pizzerias that defined New York's food culture. Not the tourist traps. The real ones. The places where quality ingredients on great bread—a philosophy he borrowed from legendary Brooklyn pizzaiolo Paulie Gee—mattered more than flash or gimmicks. After the 2008 financial crisis pushed him back to Salt Lake City from New York, McMaster started a consulting business. But pizza kept calling. He built a wood-fired oven in his backyard and started experimenting, teaching himself the art of Neapolitan pizza through trial, error, and an almost obsessive attention to ingredient quality. Then he went to Italy. Those trips solidified everything—the techniques, the philosophy, the understanding that great pizza isn't about complexity. It's about doing simple things perfectly. When he finally opened Pizza Nono at 925 East 900 South, the name itself was a love letter to the neighborhood. "Nono" means "ninth" in Italian. The restaurant sits at the heart of the 9th & 9th district. It's the kind of linguistic synergy you can't manufacture. Brooklyn-Style Neapolitan Pizza Meets Utah Speed Here's what makes Pizza Nono different from every other wood-fired pizza restaurant in Salt Lake City: speed without sacrifice. McMaster designed the entire operation around a fast-casual model that doesn't compromise on artisan quality. You order at the counter. You grab your own plates and silverware. You bus your own table. But what arrives at your table in just minutes is the real deal—Neapolitan pizza made with organic flour, San Marzano tomatoes, and fresh mozzarella, pulled from a custom wood-fired oven that hits temperatures most home ovens can only dream about. The wood-fired pizza oven can turn out perfectly browned and bubbled pizzas in just a matter of minutes. One regular customer observed something that speaks to McMaster's precision: "I love that my pizza crust rarely is burned on the bottom (maybe once), unlike most of the other pizza restaurants that have a wood-fired oven. That takes pizza-making skills, and their pizza makers have been at the restaurant since it opened." That's not luck. That's technique. And it's rare. The menu is deliberately tight—four core pizzas plus a weekly special. A couple salads. Seasonal sides like the famous broccolini with lemon and balsamic. That's it. The simple and straightforward menu helps keep quality high. When you're not trying to be everything to everyone, you can perfect the things that matter. The Pizza Everyone Talks About: Margherita, Rocket Man, and the Beehive Walk into Pizza Nono on any given night and you'll hear the same pizzas being ordered over and over. Start with the Margherita ($11)—it's the litmus test for any Neapolitan pizzeria. At Pizza Nono, it's textbook perfect. Tomato sauce that tastes like actual tomatoes, not sugar. Fresh mozzarella that melts into creamy pools across the crust. Grana Parmesan for that subtle nutty bite. Fresh basil. A drizzle of extra virgin olive oil. The crust is where McMaster shows his Brooklyn training—slightly sweet and amazingly tender, completely avoiding the leathery texture that many flatbread pizzas fall into. One food blogger who's tried hundreds of pizzas described it simply: "Will we ever eat another pizza from Utah again that's not from Nono? Most likely not." Then there's the Rocket Man ($13), which has been called "as close to perfect as pizza can get." It's a white pizza topped with fontina and fresh mozzarella, then piled with peppery arugula and thin strips of prosciutto di Parma right out of the oven. The arugula wilts just slightly from the heat, the prosciutto practically melts into the cheese, and the result is this perfect balance of rich, buttery, peppery, and nutty flavors that somehow all make sense together. But if you want the most Utah pizza Pizza Nono makes, order the Beehive ($13). It's named after the state symbol, and it delivers on that local pride with tomato sauce, fresh mozzarella, Calabrese salami, pickled jalapeños, and a honey drizzle that ties the whole thing together. Sweet, spicy, savory. Reviewers consistently praise it: "Cheese was the star. Nice bit kick from peppers and nice honey without overpowering it." Another regular keeps it simple in their recommendation: "Pizza Nono has been a great addition to the 9th and 9th restaurant scene! The food is great and reasonably priced - recommend the broccolini and the beehive pizza." Don't skip that broccolini, by the way. It's not just a side—it's one of those simple-but-perfect dishes that shows McMaster's commitment to doing vegetables right. Roasted with lemon, balsamic, and grated Grana cheese, it's the kind of thing you order every single time. The 9th & 9th Vibe: Where Garage Doors Meet Great Pizza The space itself tells you everything about McMaster's aesthetic. He transformed what used to be a run-down insurance office building into something that feels simultaneously Brooklyn-cool and neighborhood-authentic. Much of the west-facing wall is made of open bay doors, which create a unique and memorable space by blurring the separation between the inside and outside. On summer evenings, when those garage doors roll up and the patio doubles the dining area, Pizza Nono becomes exactly what the 9th & 9th neighborhood needs—a gathering spot where you can watch your pizza get made while sipping wine and catching the last golden hour light. There's a big communal table down the middle. Smaller tables along the sides. Tin plates and vintage water glasses. A letterboard menu. String lights. It has that effortlessly cool vibe that you can't fake. One reviewer captured the energy perfectly: "The crust was cooked to perfection. I came out of this joint a free loading, tree hugging hippie with liberal political views and a fancy for a girl named mary jane, or at least that's the vibe I felt from within the joint." That's 9th & 9th in a nutshell. The fast-casual model means you're part of the process. Order at the counter. Grab your silverware. Find a spot. Watch the pizzas fly out of the oven. Bus your table when you're done. It's the anti-thesis of precious fine dining, and that's entirely the point. McMaster wanted a neighborhood pizza shop that felt accessible and real, not a destination restaurant that required a reservation three weeks out. Local Ingredients, Brooklyn Standards, Italian Soul What separates Pizza Nono from the growing field of wood-fired pizza restaurants in Salt Lake City is McMaster's refusal to compromise on ingredients. He uses organic flour for the dough. San Marzano tomatoes from Italy for the sauce. Fresh mozzarella. Prosciutto di Parma. Grana Padano. Fontina. Quality Calabrese salami. The ingredients list reads like he's still sourcing for a Brooklyn pizzeria, not cutting corners for the Utah market. And whenever possible, he sources locally. Those pickled jalapeños on the Beehive? Local. Seasonal vegetables like the broccolini and roasted cauliflower? Sourced from Utah farms when available. One monthly regular noted: "We love and appreciate the high quality of the ingredients they use, as well as their focus on buying from local farms and businesses. Because they don't skimp on their ingredients' quality, the pizzas just taste better!" That commitment extends to the weekly pizza special, which McMaster uses as a playground for seasonal ingredients and customer suggestions. Past specials have included everything from roasted apricots with burrata to Meyer lemon pizzas to ricotta and pepperoni variations. Customers can even vote for their favorites or suggest new combinations through the website. It keeps the menu fresh without losing the tight focus that makes Pizza Nono work. Planning Your Visit to Pizza Nono Pizza Nono sits at 925 East 900 South, right in the heart of the 9th & 9th neighborhood—one of Salt Lake City's most walkable and vibrant dining districts. Hours are Monday through Thursday 11:30 a.m. to 9 p.m., and Friday through Saturday 11:30 a.m. to 10 p.m. They're closed Sundays, which is one of the few downsides regulars mention. Here's what you need to know: Get there early or be prepared to wait, especially on Friday and Saturday nights. The space is small—maybe 30-40 seats inside, plus the patio. There are no reservations. It's first-come, first-served, which is very Brooklyn of them. Online ordering for takeout is smooth and efficient if you want to skip the wait. What to order? Start with the Margherita if you've never been—it's the benchmark. Add the Rocket Man if you're with someone who can share. Get the broccolini. Seriously, get the broccolini. If you're feeling adventurous or want something with a Utah twist, the Beehive delivers every time. They have beer and wine, and the wine selection is thoughtful without being pretentious. Gluten-free crust is available and made in-house, which is rare. Multiple celiac-aware reviewers note it's some of the best gluten-free pizza crust they've had, though there are cross-contamination concerns given the single oven setup—so proceed according to your own sensitivity levels. And if you're still hungry after pizza? Cross the street to Dolcetti Gelato. McMaster doesn't serve dessert, but he knows his neighbors do it better than he could anyway. Why Pizza Nono Matters to Utah's Food Scene When McMaster launched Pizza Nono via a Kickstarter campaign back in 2017, he raised just over $13,000 from 104 backers. Those early believers weren't just funding a pizza restaurant—they were investing in the idea that Salt Lake City deserved the kind of neighborhood pizzeria that Brooklyn has on every other corner. The kind of place where quality ingredients and simple execution create something special. Where fast doesn't mean cheap, and casual doesn't mean careless. Seven years later, Pizza Nono has proven that model works. McMaster's now expanded the family with Nona Bistro (a wood-fired outdoor dining concept on 900 South) and Notes (a natural wine bar in the same building). But Pizza Nono remains the foundation—the place where he proved that Salt Lake City diners would show up for authentic Neapolitan pizza made the right way, even if they had to sit at communal tables and bus their own dishes. In a city where pizza often means The Pie's late-night college slices or chain delivery, Pizza Nono occupies a different space entirely. It's artisan without being precious. Fast without sacrificing quality. Neighborhood-focused without being exclusive. And most importantly, it's really, really good pizza. The kind you think about days later. The kind that makes you drive across town on a Tuesday just because you need that Margherita. One food writer summed it up after eating through Salt Lake City's pizza landscape: "I haven't tasted a better Margherita pizza than the one at Pizza Nono." For a Brooklyn kid who came home to Utah and brought his pizza obsession with him, that's the highest compliment possible. Pizza Nono 925 East 900 South Salt Lake City, UT 84105 (385) 444-3530 pizzanono-slc.com Instagram: @pizzanono