Restaurants

There's a moment when you first lean over a bowl at Ramen Ichizu—the steam rising with that rich, slightly malty aroma—when you realize you're not in just another Salt Lake City ramen shop. One customer described it as "literally perfection in a bowl," and after tasting Chef Mike Harrison's handmade ramen in Central Ninth, it's hard to argue. This tiny spot tucked at 915 Washington Street is doing something that no other restaurant in Utah can claim: bringing authentic Tokyo-trained ramen craftsmanship to Salt Lake City, one painstakingly constructed bowl at a time. The most recent addition to Central Ninth's food scene has locals claiming it's "the best ramen you can get this side of Tokyo," and the Tokyo connection isn't marketing speak. Chef Mike Harrison actually studied under Master Chef Takeshi Koitani at Tokyo's legendary Rajuku Ramen School, bringing back techniques that transform ramen from fast food into what Harrison calls a "pursuit of perfection." From Park City to Tokyo and Back: The Journey Behind Ramen Ichizu's Authentic Ramen Mike Harrison didn't start out making authentic ramen in Salt Lake City. Before Ramen Ichizu opened its doors in Central Ninth in June 2024, Harrison was already building a reputation at Hana Ramen Bar in Park City. But Park City was just the beginning of a journey that would take him straight to the source of Japan's ramen culture. Harrison studied under Master Chef Takeshi Koitani of Tokyo's Rajuku Ramen School, which has graduates all over the world. Koitani has been in the ramen business for more than 22 years and created what's known as a kodawari ramen philosophy—the relentless pursuit of perfection in every element. This isn't about slapping together instant noodles and broth from a packet. It's about understanding that every detail matters, from the negi oil on the bottom of the bowl to the blend of chicken, pork, and dashi broths layered on top. What makes Harrison's training significant is that Rajuku graduates are working successfully all over the world, and now Salt Lake City has one of its own. Harrison returns to Tokyo annually to stay connected to evolving ramen techniques, bringing back innovations that keep Ramen Ichizu at the cutting edge of what authentic ramen can be in Utah. The decision to open Ramen Ichizu in Central Ninth wasn't random. This neighborhood has been evolving into one of Salt Lake City's most exciting food corridors, and Harrison wanted to bring Tokyo's precision to a community that was ready to appreciate it. The restaurant's no-frills approach mirrors traditional Tokyo ramen shops—small spaces, limited seating, counter service where you can watch your noodles being made in real time. The 100-Hour Bowl: What Makes Handmade Ramen Different Walk into Ramen Ichizu and you'll see something rare in American restaurants: noodles being made from scratch. Not just "fresh" noodles delivered that morning, but actual flour-to-noodle production happening while you wait. Customers consistently mention that you can tell the noodles were freshly made, watching the team roll them out right there in the kitchen. But the handmade noodles are just the beginning of what Harrison calls his "triple soup technique"—a methodology that requires more than 100 hours of craftsmanship per bowl when you add up all the components. Ramen Ichizu is a kodawari ramen shop, where there's no MSG and no shortcuts, and only quality ingredients are used, including pasture-raised chickens from Vernal and flour imported from Hokkaido in Japan. The attention to ingredient sourcing goes deeper than most customers realize. Harrison uses organic, non-GMO flours from three countries—Hokkaido in Japan, Korea, and Utah—blending them to achieve the exact texture and chew he learned to create in Tokyo. The water is run through reverse osmosis filtration to remove minerals that might interfere with the broth's balance. Even the aromatic oils and tare (the flavor base) are made in-house daily. This is what separates authentic ramen from the instant stuff or even from other "good" ramen in Salt Lake City. The process is obsessive. Harrison's shoyu ramen is made with negi oil on the bottom, then a blend of chicken, pork and dashi broths, where the dashi is made with shiitake mushrooms, dried fish and kombu. Every component is calibrated to interact with the others, creating depth that rewards slow, thoughtful eating rather than rushed consumption. What to Order: Customer-Tested Standouts at Ramen Ichizu Triple Threat Shoyu Ramen The Tokusei Shoyu starts with shoyu broth and house-made ramen noodles, then gets topped with thin slices of pork and chicken, some dimpled wontons, a luscious soft-boiled egg and plenty of scallions. What makes this bowl special is the layering—you're getting three types of protein (pork, chicken, and sometimes duck) that each contribute different textures and flavors to the overall experience. One food writer described the broth as having "a multitude of nuanced flavors" with "bone broth richness, complementary saltiness from the soy and a multitude of other facets that are difficult to name, because they are as diverse and vibrant as the stars in the sky." That's not hyperbole when you're dealing with a broth that's been simmered and layered over hours of careful preparation. Chicken and Duck Paitan If you want to understand why people drive from across the Salt Lake valley for Ramen Ichizu, order the Chicken and Duck Paitan. A customer gave it a perfect score, saying "I don't know how Mike does it, but I couldn't be happier with this amazing bowl. The soup was so incredibly creamy with so much depth and every bite was so rich and full of flavor. I don't remember the last time I was sad about not having any more broth to drink." The paitan style is a cloudy, creamy broth made by boiling chicken and duck bones at a rolling boil until the collagen and fats emulsify into a milky consistency. The chicken and duck slices have the consistency of sous vide poultry—incredibly tender—and the marinated egg has a perfect jammy yolk. This is comfort food elevated to an art form. Neo-Tokyo Shio Ramen The Shio offers a nice crisp flavor that showcases the purity of Harrison's technique. Shio (salt-based) ramen is considered one of the hardest styles to execute because there's nowhere to hide—every component must be perfectly balanced or the whole bowl falls apart. The fact that Ramen Ichizu nails this speaks to Harrison's Tokyo training. Tan Tan Noodles (Tantanmen) For spice lovers, the Tan Tan Noodles deliver. One reviewer described the experience as having "fresh green onion and spinach leaf and flavorful ground pork, immersed in that homemade spicy broth that had hints of ginger and garlic," creating what they called a portal in their mind back to eating ramen in Shibuya. That's the kind of authenticity you get when your chef trained in Tokyo. Don't Skip: Shoyu Cucumbers and Karaage Multiple customers recommend the Shoyu Cucumbers as a must-order side: "Salty, spicy, vinegary, well-rounded. Great appetizer/side dish too! Don't skip on this menu item." The karaage (Japanese fried chicken) also gets consistent praise for using fresh, high-quality meat with perfectly executed batter. And if you arrive early enough to catch it, the potato salad—a traditional izakaya recipe Harrison learned in Tokyo—is refreshingly different from American potato salad. The Central Ninth Experience: What Makes This Ramen Shop Different Ramen Ichizu doesn't look like your typical American restaurant. It's small—seating fewer than 20 people—with a counter where you can watch the kitchen work and a few tables tucked into what customers describe as "a great little atmosphere tucked inside the apartment building." There's a chalkboard on the wall with "house rules" written in bold letters: "Eat ramen immediately," "Sip, slurp, repeat," and "We politely decline modifications." These aren't arbitrary demands—they're part of maintaining the authentic Tokyo ramen experience. Ramen is meant to be eaten hot and immediately, before the noodles soak up too much broth and lose their texture. The no-modifications policy exists because Harrison has calibrated every component to work together; changing one element throws off the entire balance. A customer who had just spent weeks eating ramen in Japan wrote that walking into Ramen Ichizu "felt like a Tokyo ramen house," which is exactly what Harrison intended. You pour your own water from pitchers at the bar. You order at the counter. You slurp your noodles without apology. It's refreshingly unpretentious while being deeply serious about the food. The limited seating means you might wait, especially during dinner service. Harrison noted that a line typically forms outside the small restaurant around 6 p.m., with lunch service being the easiest time to get in. But that's part of the experience—good ramen is worth waiting for, and the line out the door is a badge of honor for any authentic ramen shop. Monday Night Specials: Regional Ramen Series Here's where Ramen Ichizu goes beyond even what most ramen shops attempt: they offer a special menu focusing on ramen from specific areas of Japan on Monday nights for adventurous eaters. This rotating series showcases regional ramen styles from across Japan—styles you'd otherwise need to travel to Tokyo, Sapporo, Hakata, or Kyoto to experience. This isn't just variety for the sake of variety. It's Harrison using his Tokyo connections and training to educate Salt Lake City diners about the incredible diversity within Japanese ramen culture. One week might feature Hakata-style tonkotsu, another might showcase Sapporo's miso ramen. It's culinary education disguised as delicious dinner. Ramen Ichizu in Salt Lake City's Evolving Food Scene Central Ninth has been Salt Lake City's rising food destination over the past few years, and Ramen Ichizu fits perfectly into the neighborhood's ethos: serious about food quality, unpretentious in presentation, and committed to authenticity over trends. The restaurant sits at 915 Washington Street, Suite 1A, across from Vertical Diner and within walking distance of other Central Ninth favorites. What Ramen Ichizu brings to Utah's food scene is something that was missing—genuine Tokyo-trained ramen expertise. One Salt Lake Tribune food writer declared it "the best ramen I've ever eaten," and while taste is subjective, the technique and sourcing behind these bowls is objectively exceptional. The restaurant also represents a broader shift in Salt Lake City's dining landscape. This is a city where people increasingly care about ingredient sourcing, cooking techniques, and authentic cultural food experiences. Harrison sources pasture-raised chicken from Vernal, imports flour from Hokkaido, and makes everything from scratch not because it's trendy but because that's what authentic kodawari ramen demands. Planning Your Visit to Ramen Ichizu Address: 915 Washington Street, Suite 1A, Salt Lake City, UT 84101 Hours: Monday: 5:00 PM - 8:00 PM Tuesday: Closed Wednesday - Sunday: 11:30 AM - 2:30 PM, 5:00 PM - 9:00 PM What to Know Before You Go: Arrive before 6 PM for dinner to avoid the line, or come for lunch No reservations, no takeout, no modifications Cash and cards accepted Limited seating (fewer than 20 seats) Plan for 45-60 minutes during busy times Bring cash for tips What to Order: First-timers: Triple Threat Shoyu or Chicken and Duck Paitan Spice lovers: Tan Tan Noodles Add a soft-boiled egg (perfectly jammy yolk) Start with Shoyu Cucumbers and Karaage Monday nights: Try the regional ramen special Parking: Street parking on Washington Street and surrounding Central Ninth blocks. The restaurant is also accessible via UTA TRAX Red Line (Courthouse Station), then a short walk. Instagram: @ramen_ichizu (check for special Monday night menu announcements) Central Ninth's ramen scene just got serious. Ramen Ichizu isn't trying to be fusion or innovative—it's bringing authentic Tokyo ramen techniques to Salt Lake City through Chef Mike Harrison's training under Master Chef Takeshi Koitani. The 100+ hours of craftsmanship in every bowl, the handmade noodles using organic flour from three countries, the pasture-raised proteins from Vernal, and the no-shortcuts kodawari philosophy make this the real deal. As one customer put it: "The ramen at Ramen Ichizu was outstanding—some of the best I've had in the U.S. You can tell the owner likely trained in Japan; the depth of flavor, texture of the noodles, and balance in the bowl was spot-on." Whether you're a ramen enthusiast who's chased bowls across Japan or someone who just wants to understand what authentic ramen tastes like, Ramen Ichizu delivers something Utah hasn't had before. The tiny space, the lines out the door, the house rules on the chalkboard—it all adds up to the most authentic Tokyo-style ramen experience you'll find between the coasts. Make the trip to Central Ninth, wait for your seat at the counter, and prepare to understand why people keep saying this is the best ramen in Salt Lake City.

The smell of fire-grilled pork skewers hits you first, caramelized and smoky, followed by something unexpected in South Jordan—the unmistakable aroma of feijoada simmering slowly on a back burner. It's Brazil's national dish, a black bean stew that takes hours to develop its depth, and Wagner Ribeiro has been perfecting his version for over three decades. "Wagner, the owner, was one of the most gracious hosts we've ever had," one diner recalls. "He made us, and all of our party, like family." At Tushar Brazilian Express, tucked into a South Jordan Parkway strip mall, there's none of the carnival atmosphere or $50-per-person price tags you'd find at Utah's traditional Brazilian churrascarias. This is something different—a fast-casual Brazilian bistro where you order at the counter, where authentic comfort food arrives quickly, and where the man behind it all actually knows what he's doing. From Rodizio Grill to South Jordan: Wagner Ribeiro's 30-Year Journey Wagner Ribeiro didn't wake up one day and decide to open a Brazilian restaurant in South Jordan. His path to 1078 West South Jordan Parkway began in the late 1990s, working the grill at Made in Brazil, where he first suggested serving Brazilian BBQ on Saturdays—cooking meat outside the store because that's what needed to happen. By 1998, he was working with Rodizio Grill, then left with one of the partners in 1999 to open Tucanos in Provo as a manager. He returned to Rodizio as General Manager in Denver, finished his MBA in 2002, and spent years consulting for Brazilian restaurants across the Southwest. In 2013, Ribeiro was invited to open Tushar Brazilian Express, and he saw an opportunity to do something the Utah market was missing. The state had plenty of expensive all-you-can-eat steakhouses, but nowhere offered the kind of affordable, everyday Brazilian food people actually eat in Brazil. Tushar's approach was conceived by Chef Wagner Ribeiro and manager Alacy Monteiro as a way to honor the food they grew up with in their native Brazil. The concept was simple but radical for Utah's Brazilian food scene: skip the elaborate servers parading meat around dining rooms, ditch the $40-60 per person pricing, and focus instead on the dishes Brazilians actually crave. Feijoada. Coxinhas. Pão de queijo. The kind of food that reminds expats of home and introduces Americans to what Brazilian cuisine really tastes like beyond the steakhouse experience. The Brazilian Restaurant South Jordan Needed: Where Authenticity Meets Affordability Walk into Tushar and you'll notice it immediately—this isn't trying to be Rodizio Grill or Tucanos. "There are plenty of Brazilian churrascarias and steakhouses out there, but no bistro type places," one regular customer explains. "Tushar is affordable, hearty, comfort food. The people there are all very generous, friendly, and genuinely nice." The menu boards on the left wall display the day's offerings: fire-grilled skewers of beef, chicken, and pork ($2.99-$3.75), served with your choice of three sides. But it's the appetizers and specialties that reveal Wagner's commitment to authenticity. The coxinhas—golden, teardrop-shaped chicken croquettes—are exactly what you'd find at a Brazilian street food stand. "I've lived in Brazil for 5 years of my life and this food is EVERYTHING," wrote one customer. "The black beans, coxinhas, fried bananas and pao de queijo are perfect. If you like real brazilian food, this is the place to go." The pão de queijo (Brazilian cheese bread) arrives piping hot, gluten-free orbs with a crispy exterior and that characteristic chewy interior. One visitor noted these were their favorites, calling the food "good authentic," specifically highlighting these Brazilian staples. Another customer who served a mission in Brazil said simply: "This took me back in a way Tucanos never did!" Then there's the feijoada, served on Fridays and Saturdays as part of an all-you-can-eat buffet. "Forget the feijoada from other places! This is the real feijoada and it's all you can eat!!! Love this place!!! Best feijoada in Utah!!!" enthusiastically declares one review. The dish arrives with white rice, salad, and farofa (toasted cassava flour) for sprinkling on top—the traditional Brazilian way. "My favorite dish is the feijoada, tastes like my family's recipe & I love it," wrote another diner. But Wagner's menu goes beyond the expected. The Frango/Catupiry Pizza showcases catupiry—a uniquely Brazilian cream cheese that doesn't exist in American supermarkets. The calabresa pizza is "so authentic, better than in Sao Paulo," according to one Brazilian customer. The Portuguesa pizza, another Brazilian classic, features ham, onions, eggs, and olives in combinations Americans wouldn't typically see at their local pizza joint. The glazed pork loin skewer, caramelized with a sweet glaze, balances that signature Brazilian combination of savory and slightly sweet. City Weekly's food critic praised it for its "slightly sweet caramelization on the outside of the tender meat," noting the restaurant's attention to proper cooking temperatures—they actually ask how you want your beef cooked, a nice touch missing from most fast-casual operations. Desserts lean heavily into Brazilian tradition: passion fruit mousse, silky and tart; brigadeiros (chocolate truffles); and pudim de leite (Brazilian flan), sweeter and denser than its Spanish counterpart. "I stopped here tonight to grab some passion fruit mousse to go. Let me tell you...it was quite delicious! I should have taken a picture, but i ate it too fast!" South Jordan's Brazilian Gathering Spot: Community, Catering, and Weekend Traditions What sets Tushar apart in South Jordan's dining landscape isn't just the food—it's how Wagner has created a space that feels genuinely welcoming to both Brazilian expats and curious Americans. A missionary reunion gathering praised the all-you-can-eat buffet's variety and quality, with the group's president personally congratulating Wagner on the "awesome food and service." The experience included feijoada, stroganoff, potato salad, barbecue sausage, and passion fruit mousse served in small cups. "We tried Tushar Brazilian Express on a whim and had a great experience," wrote one first-time visitor. "The owner/manager/server was very invested in making sure we had a great experience and got to try all of the buffet options as they became available. He spent extra time with our table explaining different items on the menu and even brought us some samples of an appetizer we'd been curious about." The restaurant has become a go-to for catering throughout the Salt Lake Valley. "Best Brazilian By a Billion. Tushar's came through with 200 lil' cochinhas delivered on the night before the big party. Delicioso! And priced just right," one satisfied customer reported. Wagner's catering operation handles everything from intimate family gatherings to large corporate events and weddings, bringing his authentic Brazilian flavors to celebrations across Utah. The Friday and Saturday buffet has become a South Jordan tradition for those who know about it. "We also love the ambiance when we eat in - especially Feijoada Fridays!" one regular notes. It's unlimited access to Brazilian home cooking at a price point that won't break the bank—a rarity in Utah's Brazilian food scene. For health-conscious diners, Tushar offers something unusual: transparency about its menu. Most dishes are gluten-free, with 95% of the menu safe for those avoiding gluten. "This is my go-to place in the general salt lake area. Most of the menu is GF, so I feel pretty safe eating here," wrote one celiac customer, who regularly orders the glazed pork or chicken skewer with white rice, black beans, and steamed veggies. The restaurant even maintains a separate fryer for its famous fried bananas and fries. Vegetarian options extend beyond the typical side dishes—Brazilian cooking naturally lends itself to vegetable-forward dishes, and Wagner hasn't overlooked that audience in South Jordan's increasingly diverse dining landscape. Planning Your Visit to Tushar Brazilian Express Location & Hours: 1078 West South Jordan Parkway, South Jordan, UT 84095 Tuesday-Thursday: 11am-9pm Friday-Saturday: 11am-10pm (buffet available) Monday: 12pm-9pm Sunday: Closed Phone: (801) 446-6644 What to Order: First-timers should start with the Brazilian Special—a skewer meal with three sides that lets you sample the foundational elements. One diner praised the "delicious" rice and noted the vegetables are "surprisingly good and above average for 'fast food,'" with fried plantains earning special mention. Don't skip the coxinhas—they're what locals come back for. "I recently ordered a catered order of Coxhinas and Pao de Queijo for my birthday party and they were fabulous!" Order them with pão de queijo for the full Brazilian appetizer experience. If you're visiting on Friday or Saturday, the feijoada buffet is the move. At under $20 per person, it's your chance to sample Wagner's specialty without committing to a single dish. The buffet includes feijoada, stroganoff, multiple salads, barbecue sausage, and Brazilian pizza, with items refreshed continuously. For drinks, try the Brazilian lemonade (limonada suíça)—it's made with limes, condensed milk, and ice, completely different from American lemonade. The cashew juice is an adventure if you've never had it, made from cashew apples rather than the nuts. Guaraná, Brazil's beloved soda, is always available for those seeking an authentic beverage pairing. Insider Tips: Parking is plentiful in the strip mall, and the counter-service format means you're not waiting for servers. Order at the left counter when you enter, grab a number, and they'll bring everything out—usually within 15 minutes. The dining room features a massive Brazilian flag mural and televisions showing Brazilian scenery and music, creating an atmosphere that's relaxed without being overly themed. Prices run $7-25 per person for most meals, making Tushar the most affordable authentic Brazilian restaurant in the Salt Lake Valley. Family meals starting at $25 can easily feed four people with multiple skewers and sides. Wagner often works the front of house himself, and for Portuguese speakers, he's happy to converse in his native language, creating an instant connection that transcends the typical restaurant experience. In a Utah dining scene increasingly dominated by chains and franchises, Tushar Brazilian Express represents something increasingly rare: a family-owned restaurant run by someone who's dedicated his life to the craft. Wagner Ribeiro's three decades of Brazilian cooking experience aren't just credentials—they're evident in every properly seasoned skewer, every authentic coxinha, every batch of feijoada that reminds Brazilian expats of home. South Jordan finally has the affordable Brazilian bistro it didn't know it needed. And for those willing to venture beyond the familiar churrascaria model, Tushar offers something more valuable than unlimited meat parades—it offers authenticity, community, and the kind of comfort food that makes you want to come back next Friday for that feijoada buffet. Visit Tushar Brazilian Express at 1078 West South Jordan Parkway, or order online for pickup and delivery. Follow them on Instagram @tusharbrazilianexpress for daily specials and catering information.

There's this moment, right after you settle into the counter seat at Noodlehead, when you watch someone's hands fold dumplings in real time and suddenly realize—this isn't your typical fast-casual spot. The air smells like ginger and star anise. Steam rises from bowls arriving at the pass. And through the open kitchen, you can see the care that goes into every pinch and twist of handmade dough. One customer puts it simply: "The Pork Ramen was AMAZING!! Best ramen I've had. The broth was so flavorful and the pork pieces were tender and a bit fatty which I like." This is what happens when an award-winning chef who spent years perfecting modern American cuisine at Provisions decides to create a love letter to Asian noodle culture. And it's all happening inside Millcreek Common, Utah's newest entertainment destination, where you can scale a 65-foot climbing wall before sitting down to some of the best ramen in Millcreek Utah. From Wyoming Ranches to Ramen Bars: The Tyler Stokes Journey Tyler Stokes grew up on a farm in Star Valley, Wyoming, learning early how to grow and raise food and understanding the importance of knowing where what you eat comes from. He wasn't planning on becoming a chef—business school and the stock market were on his radar. But at 17, working construction in the summer heat, a family friend offered him a pantry station job at a scratch kitchen in Logan, Utah. "I loved it from day one and knew I would be doing it the rest of my life," Stokes recalls. That immediate connection turned into a two-decade journey through some of the West's most respected kitchens. By 19, he was sous chef. At 21, he became executive chef at Lookout Cabin at The Canyons Resort, right before the 2002 Olympics. He worked four years at Globus in Sun Valley, Idaho, where he fine-tuned his passion for Asian flavors and techniques. Then came Dashi, his modern Japanese restaurant in Ketchum, which became an instant success. But noodles? Those have been the through-line of his entire career. From making "progressive versions of Top Ramen" as a kid to serving fresh pasta at Provisions to the Pad Thai and Drunken Noodles at his former restaurant Ginger Street—Stokes has always been a noodle obsessive. In 2019 he opened Ginger Street with partner Michael McHenry, serving Southeast Asian street food, leaning heavily towards Thai. Drunken Noodles, Pad Thai, Dan Dan, Khao Soi and many more were the noodle dishes that made Ginger Street one of Chef Tyler's favorite places to eat as well as work. When he opened Provisions in Millcreek in 2013—now an award-winning fixture of Utah's dining scene—fresh pasta became a signature. Italian noodles. Chinese Dan Dan. The techniques and flavors from his time at Globus and Dashi woven into modern American plates. Named Chef of the Year in 2022, Stokes had proven he could do fine dining at the highest level. But Noodlehead represents something different. It's the culmination of every bowl he's loved, every technique he's mastered, and every street food stall that's inspired him—distilled into a fast-casual format where you can actually afford to eat three times a week. The Ramen Millcreek Utah Was Waiting For Walk into Noodlehead and you'll notice it immediately—this isn't trying to be a Tokyo subway ramen counter, and it's definitely not a corporate chain. It's distinctly Utah, distinctly Provisions, and distinctly the product of two chefs who know exactly what they're doing. Stokes partnered with Landon Eastabrook, Provisions' Chef de Cuisine, to create Noodlehead's menu. Branching out from the modern American menu they've perfected at Provisions, Stokes and Eastabrook created Noodlehead as a love letter to ramen bars and Asian street food culture. The pork ramen ($13) is where most people start, and for good reason. It's a delightfully rich celebration of everything you love about ramen. In addition to thick slices of luxurious pork belly, you get plump pork dumplings, slices of spiral kamaboko fish cake, tender shiitake mushrooms and a marinated hard-boiled egg. The broth—rich and porky with that deep, hours-long simmer flavor—coats the noodles in a way that makes you understand why people line up for this stuff in Tokyo. Another customer raves: "Great job! Loved the Chicken Ramen!" The chicken version offers the same attention to detail but with a lighter, more delicate broth that lets the vegetables and egg shine. But here's where Noodlehead gets interesting. This isn't just a ramen restaurant trying to replicate what you'd find in Japan. It's a noodle bar that understands Asian street food culture is about fusion, innovation, and making something deeply personal. The menu spans ramen, pho, Thai curry noodles, and fresh pasta preparations—all executed with the same locally-sourced, seasonal approach that made Provisions famous. The Khao Soi ($15) brings Northern Thai curry to Millcreek with roasted chicken, egg noodles swimming in curry broth, Thai basil, kaffir lime, and that crucial textural contrast of crispy noodles on top. It's comfort food that happens to be deeply aromatic and a little spicy. Then there are the Drunken Noodles—but not the version you're expecting. Stokes and Eastabrook take the Thai classic and do something audacious: they add pastrami. Pickled mustard seeds. Thai chili. Red onions and peppers and basil. It shouldn't work. But it absolutely does. It's the kind of menu innovation that only makes sense when you realize these are chefs who've spent years understanding both Asian technique and American ingredients. The Pho'rench Dip: Utah's Most Innovative Sandwich Let's talk about the dish that's quietly becoming Noodlehead's signature—the Pho'rench Dip ($10). It starts with a traditional banh mi preparation with roast beef, cilantro, jalapeño and hoisin stuffed into a toasted baguette. It's then served with a cup of Noodlehead's pho broth that becomes the au jus for a traditional French dip sandwich. Think about that for a second. Vietnamese banh mi flavors. French dip format. Pho broth as the dipping liquid. It's the kind of cross-cultural riff that could easily feel gimmicky, but in execution, it's brilliant. The aromatic pho broth—with its star anise, cinnamon, and slow-simmered beef bone depth—transforms the French dip into something entirely new. The fresh herbs and jalapeño cut through the richness. The hoisin adds sweetness. It's familiar and completely novel at the same time. One reviewer describes how the roast beef banh mi complements the pho broth as spectacular. For ten bucks, this sandwich is one of the best deals in Millcreek and proof that Stokes and Eastabrook aren't just making ramen—they're reimagining how Asian flavors can live in fast-casual American dining. Counter Culture: The Millcreek Common Experience Millcreek Common has the largest outdoor climbing wall in Utah as well as an outdoor roller skating rink that converts to ice skating during the winter. The 65-foot climbing wall opened in March 2024—the same month Noodlehead launched—and has already seen 10,000 climbs in its first season. There's ice skating from November through March, roller skating April through October, a splash pad, and regular community events from farmers markets to cultural celebrations. Noodlehead sits right in the middle of all this activity, tucked into Suite 104 at 1330 E Chambers Avenue. The dining space is cozy, and sitting at the counter lets you watch the Noodlehead team fill, fold and pinch their homemade dumplings while you eat. That counter seating isn't just a design choice—it's a philosophy. Ramen culture has always been about watching the process, about the theater of preparation, about understanding that someone is making your food by hand right now. At Noodlehead, you can see dumpling wrappers being pinched closed, watch pork belly getting sliced, observe the precise timing as bowls come together. It's also incredibly family-friendly. After your kids climb the wall or skate the loop, they can sit at the counter and watch food being made. The prices are accessible enough for regular visits—most bowls run $13-15, and that Pho'rench Dip at $10 might be the best lunch deal in Millcreek. The menu has chicken ramen for picky eaters and vegetarian options for plant-based diners. This is the genius of the location. Millcreek Common isn't a shopping mall with a food court. It's a community gathering space built around recreation and culture, and Noodlehead is the only full-service restaurant in the complex. Before or after climbing, between skating sessions, during farmers market visits—there's always a reason to be at Millcreek Common, and now there's always somewhere to eat that isn't just functional, but actually excellent. Fast-Casual Format, Fine-Dining Pedigree Noodlehead is more than a restaurant; it's a collaboration of chefs with years of experience, artisans of flavor who have crafted masterpieces like Dashi, Gingerstreet, Sunday's Best, and Provisions. That pedigree matters because it means Noodlehead can source regional, organic, and sustainable ingredients whenever possible. It means the pork belly is actually good pork belly—tender, fatty, properly marinated. It means the dumplings are made from scratch daily, not pulled from a freezer. It means the broths are simmered for hours with real technique behind them. But unlike Provisions, where a dinner for two might run $100, Noodlehead delivers that quality in a format where you can eat well for under $15. It's the best of both worlds: chef-driven food at fast-casual prices and pace. Stokes and Eastabrook have a signature style, and it's exciting to see such talented ramen enthusiasts put their spin on this internationally renowned bowl of comfort food. Millcreek's Noodle Renaissance Utah's Asian noodle restaurant scene has been building momentum for years. Tosh's Ramen expanded to multiple locations. JINYA Ramen Bar brought premium ramen to Sugar House. Koyote introduced authentic Japanese technique in the Marmalade District. But Millcreek itself—despite being home to Provisions and a growing dining scene—didn't have its own dedicated noodle bar until now. Utah's noodle scene is genuinely taking off. We're starting to see noodle "restaurants" evolve into noodle "bars," which has the potential to change local noodle culture into more of what it was meant to be: social hubs where noodles and community are integrated into local life. Noodlehead fits perfectly into this evolution. It's casual enough for a quick lunch between climbing sessions. Interesting enough for date night. Affordable enough for families. And quality-focused enough that actual food nerds are excited about it. The fact that it's anchored by a chef who's already proven himself at the highest levels of Utah dining gives Noodlehead instant credibility. Tyler Stokes isn't experimenting with ramen because it's trendy—he's making it because it represents 20 years of learning, traveling, and obsessing over noodles in every form. Planning Your Visit to Noodlehead Address: 1330 E Chambers Ave, Suite 104, Millcreek, UT 84106 (inside Millcreek Common) Hours: Monday-Thursday: 11:30 AM - 8:00 PM Friday-Saturday: 11:30 AM - 9:00 PM Sunday: 11:30 AM - 8:00 PM What to Order: First-timers should start with the Pork Ramen ($13) to understand what Stokes and Eastabrook are doing with broth and technique. Get the Pho'rench Dip ($10) because it's unlike anything else in Utah. If you're feeling adventurous, the Drunken Noodles with pastrami will either become your new obsession or make you question everything you thought you knew about Thai food. Grab a seat at the counter if you can—watching the dumpling-making process is half the fun. Parking: Access via Chambers Avenue (just south of Crown Burger) or Woodland Avenue. Millcreek Common has ample parking. Pro Tips: Come during off-peak hours (2-4 PM) for a quieter experience. Combine your visit with climbing ($5 admission) or skating ($7 admission, $5 rentals). The menu works for takeout and delivery through their website, but eating in gives you the full counter-culture experience. Instagram: @noodleheadslc Why Noodlehead Matters to Utah's Food Scene In a state where fast-casual often means assembly-line bowls and "chef-driven" usually means expensive and inaccessible, Noodlehead manages to be both and neither. It's approachable without being dumbed down. It's innovative without being pretentious. It's fast-casual in format but fine-dining in execution. As the Millcreek Common area evolves and expands, Noodlehead is poised to become a true ramen ambassador for Utah's local food scene. That's exactly right. This isn't just another noodle restaurant—it's proof that Utah's dining scene has matured enough to support chef-driven concepts in accessible formats. It's evidence that Millcreek has become a legitimate dining destination. And it's a reminder that sometimes the best innovations come from chefs who've already proven they can do fancy, deciding instead to make the food they actually want to eat themselves. Tyler Stokes could have opened another Provisions. Another high-end restaurant with prix fixe menus and wine pairings. Instead, he opened a place where you can watch dumplings being made, dip a banh mi into pho broth, and walk out having spent less than fifteen bucks. That's the dream—and it's happening right now at Millcreek Common, where Utah's tallest climbing wall meets its most exciting new Asian noodle restaurant.

Walk into any of Utah's three Wayback Burgers locations and you'll smell it before you see it—burgers sizzling on a flat-top grill, bacon crisping to perfection, the sweet vanilla aroma of hand-dipped milkshakes being crafted one at a time. Through glass windows separating the kitchen from the dining room, you can watch your Double Bacon Cheeseburger being assembled from fresh, never-frozen beef while your Cinnamon Toast Crunch shake spins thick and creamy in a metal cup. This isn't fast food pretending to be better. This is the real thing. One St. George local put it simply: "This burger was SO GOOD! I was a huge fan. It was juicy, fresh, and delicious." That straightforward enthusiasm captures what Wayback Burgers has accomplished since arriving in Utah in 2023—bringing genuine, made-to-order American comfort food to a state that knows its burgers. From Delaware Roadside Stand to Utah's Fast-Casual Favorite The story starts in 1991 in Newark, Delaware, where a humble burger shack called Jake's Hamburgers opened with a simple promise: fresh beef, hand-dipped shakes, no shortcuts. The original location—which still operates today—wasn't fancy. Patrick Conlin, the company president, describes it as "a roadside hamburger shack in Delaware. It really was a shack with the bathrooms out back." That unpretentious beginning shaped everything that followed. By 2008, the concept had proven itself enough to begin franchising under Jake's Wayback Burgers, eventually dropping "Jake's" in 2014 to become simply Wayback Burgers. The name fits—this brand exists to transport you back to simpler times when burgers were made right, fries were hand-cut, and milkshakes required actual ice cream and a spindle mixer. Fast-forward to 2022, and the chain had grown to over 170 locations across 35 states and multiple countries. But Utah? Utah was about to get its first taste. Arturo Ramirez Brings Wayback to Southern Utah When Arturo Ramirez started looking for franchises to bring to St. George, he chose Wayback Burgers because of its mission: "They came to unite people through the comfort of food in the old-fashioned way. That's what I like the most from them." Ramirez, who operates the St. George location at 2134 E. Riverside Drive, saw more than just a business opportunity. He saw a philosophy that aligned with how he wanted to serve his community. When asked what customers could expect, Ramirez emphasized that guests would "feel valued and enjoy fresh, cooked-to-order food at a good price." For employees, he promised Wayback would be a workplace where they'd feel valued and supported. That mission-driven approach shows up in the reviews. One customer praised both the product and the people: "The food was great, burgers, fries and shake. Customer Service is a dying art but they have it figured out! Customer Service was awesome, they were friendly, appreciative, and attentive." The St. George location opened in August 2023, adding 30 jobs to Southern Utah's economy and giving the region something it hadn't quite had before—a fast-casual burger spot that could compete with the big names on quality while maintaining the approachability and value families needed. Scott and Natalie Beckstead Make It a Family Affair in Utah County Up north in Pleasant Grove, husband-and-wife team Scott and Natalie Beckstead saw what Ramirez was building and decided Utah County needed the same thing. When Scott Beckstead evaluated franchises, "Wayback Burgers was an obvious choice," citing both the variety of quality food and the "overwhelming support" from the Wayback Burgers family. The Becksteads opened their location at 863 S. North County Boulevard in Pleasant Grove in 2024, right off I-15 in the Valley Grove mixed-use development. They personally vouched for their favorites before opening: "We look forward to sharing delicious menu items, especially our personal favorites, the Big Easy and the Cajun tater tots." That kind of owner investment—where the franchisees aren't just selling food but genuinely love what they're serving—makes a difference customers can taste. The Pleasant Grove location benefits from being Scott's first franchise venture in Utah, meaning he's all-in on making it work. And early customer feedback suggests it's working. One recent visitor described being "blown away by the entire experience. The customer service was top-notch; every team member was welcoming and attentive." Between St. George, Pleasant Grove, and the West Jordan location at 1822 W 9000 S (which opened in summer 2023), Utah now has three outposts of this Delaware-born burger chain, each bringing the same commitment to fresh ingredients and made-to-order quality. The Wayback Experience: What Makes These Burgers Different Here's what separates Wayback from the drive-thru chains: nothing comes pre-made. Wayback Burgers makes every customer's food right when the order is placed. There's no microwaving or warming up of items they serve. You order, they cook. Simple as that. The signature move? The Cheeeesy Burger—four slices of melted American cheese, two fresh beef patties, all pressed between an inverted, grilled, buttered bun that gets toasted until golden. It's ridiculous in the best way possible. One customer ordered the double bacon burger, fries, and a brownie shake: "The burger was excellent, the fries were perfectly crisp and well-seasoned, and the shake was absolutely delicious." The Double Bacon Cheeseburger shows up again and again in reviews. A food reviewer who tried it with fresh-cut fries noted the burger was "juicy, fresh, and delicious," while the fries "resembled Wendy's French Fries, but more fresh and more firm and crisp." The fry sauce—because this is Utah and fry sauce matters—gets consistent praise for hitting that tangy-creamy sweet spot. Then there are the sides that go beyond basic. Cheese curds get called out regularly. "The cheese curds are incredible! Love this place," one Pleasant Grove customer raved. Cajun tater tots—the Becksteads' favorite—offer a spicy alternative to standard fries. Fried pickles, onion rings, even mac and cheese bites round out a menu that gives you options without overwhelming you. But the milkshakes. Lord, the milkshakes. Hand-Dipped Shakes That Actually Earn the Name In a world of soft-serve machines claiming to make "shakes," Wayback goes old-school. Their milkshakes "are made with real ice cream, not from a machine," using Blue Bunny ice cream and actual ingredients. The Brownie Milkshake gets love. "The Brownie Milkshake was good, and not too rich, it was just right," one customer noted, appreciating that it satisfied without being cloying. The Cinnamon Toast Crunch shake has become something of a local legend—vanilla ice cream blended with actual Cinnamon Toast Crunch cereal, creating a drink that tastes exactly like the milk at the bottom of your childhood breakfast bowl. Another popular option: "For desert we had a Strawberry, vanilla and a Cinnamon Toast Crunch milkshake. They were great too." Cookie Butter shake. S'mores shake with real marshmallow creme and graham cracker. These aren't gimmicks—they're thick, hand-dipped creations that require a good spoon and some patience. As one regular put it: "If you're craving a milkshake definitely go here. They have the most unique flavors of milkshakes and they always fill you up." Building Community Through Comfort Food What Arturo Ramirez said about Wayback's mission—uniting people through comfort food—isn't marketing fluff. The brand partners nationally with Boys & Girls Clubs of America, and locally, franchise owners are expected to engage with schools, youth sports teams, and community organizations. Ramirez explained his vision: "I believe when companies have a really nice mission, everything comes along; and that's how I think we will be able to grow in the whole state. We can always be striving for how to add more value to (the) community, how to add more value to the employees, how to add more benefits to everyone. The goal is to have a better future." That philosophy shows up in how these Utah locations operate. The St. George restaurant employs largely high school and post-high school workers. One reviewer noted: "The Service was GREAT! They're younger kids working, either high school or post-high school age. This isn't a 'waiter or waitress' style restaurant, but the employees delivered the food to us and kept checking to make sure we were doing well, and even offered to get us sauces from their sauce bar." In Pleasant Grove, the customer service gets similar praise. Recent visitors described the experience: "We had an amazing experience at the Wayback! The customer service is outstanding—friendly and fast. On top of that, the cleanliness of the restaurant..." stood out. These aren't just jobs. They're opportunities for young people to learn hospitality, develop work ethic, and earn decent wages in communities where those opportunities matter. How Wayback Fits Into Utah's Burger Landscape Utah's got burger history. Apollo Burger and Crown Burger have been slinging pastrami burgers for decades. Lucky 13 owns the craft burger conversation (though the 21+ requirement limits their reach). Five Guys and Smashburger represent the fast-casual competition. In-N-Out has cult status despite its limited menu. Wayback carves out its space by being the family-friendly middle ground—better ingredients and customization than fast food, more accessible and affordable than full-service burger bars, and more variety than limited-menu competitors. The chain is celebrated for its fresh, made-to-order burgers that deliver exceptional flavor and quality. For Utah families—who tend to be larger than the national average—the value proposition hits hard. A combo meal runs around $8-12, putting it in competition with better fast-food options while delivering noticeably fresher ingredients. You can feed a family of five without taking out a loan, and everyone actually enjoys what they're eating. The locations are strategic too. St. George captures the Southern Utah market—retirees, young families, and tourists heading to or from Zion. West Jordan plants the flag in the heart of Salt Lake County's sprawling suburbs. Pleasant Grove, right off I-15 in Utah County, catches traffic between Salt Lake City and Provo while serving the growing communities of American Fork, Lehi, and Pleasant Grove itself. Planning Your Visit St. George Location: 2134 E. Riverside Drive, Suite B2 Open Monday-Saturday 10:30am-10pm, Sunday 10:30am-9pm Owned and operated by Arturo Ramirez Pleasant Grove Location: 863 S. North County Boulevard, Suite D-E Open Monday-Saturday 10:30am-10pm, Sunday 10:30am-9pm Owned and operated by Scott and Natalie Beckstead Easy I-15 access at Pleasant Grove Boulevard exit West Jordan Location: 1822 W 9000 S, Suite B Open Sunday-Thursday 10:30am-10pm, Friday-Saturday 10:30am-midnight What to Order: First-timers should start with the Double Bacon Cheeseburger or the Cheeeesy Burger. Get the fries with fry sauce (this is Utah, after all). Add cheese curds or Cajun tater tots if you're hungry. Finish with any hand-dipped shake—you genuinely can't go wrong, but the Brownie and Cinnamon Toast Crunch versions have devoted followings. Lunch rush hits between 11:30am-1pm on weekdays. Dinner gets busy 5-7pm, especially Friday and Saturday. If you want to avoid the rush, mid-afternoon (2-4pm) is your sweet spot. All three locations offer dine-in, takeout, and delivery through major apps. The rewards program is worth joining if you plan to visit regularly—buy-one-get-one deals pop up frequently. There's something fundamentally satisfying about watching someone make your food from scratch. No heat lamps. No pre-formed frozen patties. Just fresh beef hitting a hot grill, hand-cut fries dropping into clean oil, ice cream being scooped and blended with real ingredients. Wayback Burgers brings that satisfaction to Utah—in St. George, where Arturo Ramirez is building something sustainable and community-focused; in Pleasant Grove, where Scott and Natalie Beckstead are sharing their personal favorites with Utah County families; and in West Jordan, where Salt Lake suburbanites can grab genuine quality without the boutique burger prices. It's not fancy. It doesn't need to be. Sometimes the best food is just done right, served warm, and shared with people you care about. That's the whole point. Follow Wayback Burgers Utah on Instagram: @waybackburgers

There's something to be said for a restaurant that's been doing the same thing, the same way, for three decades. No trendy rebrands, no fusion experiments, no Instagram-optimized redesigns. Just pho. Real pho. The kind that requires standing over a pot of simmering beef bones at 4 a.m., the kind where the broth tells you when it's ready, not the other way around. PHỞ HẢO has occupied the same unassuming spot at 3460 South Redwood Road since 1993, back when West Valley City's Vietnamese restaurant scene was just beginning to take shape. While Salt Lake's dining landscape has transformed around it—farm-to-table concepts coming and going, fast-casual chains multiplying—this family-owned restaurant has remained remarkably unchanged. And that's precisely the point. The Old-School Approach to Traditional Vietnamese Pho Walk into PHỞ HẢO and you're not walking into a carefully curated "experience." You're walking into a working restaurant where the focus has always been on what's happening in the kitchen, not what's hanging on the walls. The space is straightforward, functional—tables, chairs, a menu board. It's easy to miss in its strip mall location, which means the people who find it are usually looking for something specific: authentic Vietnamese food made the way it's supposed to be made. That authenticity starts with the broth. While some restaurants have moved to shortcuts—bouillon cubes, pressure cookers, overnight batches stretched across multiple days—PHỞ HẢO still does it the long way. Their broths simmer for hours, coaxing every bit of flavor from beef bones, charred onions, ginger, star anise, and cinnamon. It's the kind of process that can't be rushed, the kind that fills the kitchen with an aroma that's become as much a part of the restaurant's identity as its name. The recipes themselves come from another generation entirely. Passed down through the family, these aren't formulas pulled from cookbooks or adapted for American palates. They're the real thing—the pho you'd get in Vietnam, served in a strip mall off Redwood Road. What Three Decades of Pho Looks Like Thirty years. Think about that for a moment. PHỞ HẢO opened in 1993, which means it predates the modern food blog era, the rise of social media restaurant culture, the Instagrammification of dining. It was serving pho before most people in Utah knew what pho was. That longevity matters in a landscape where restaurants come and go with startling frequency. It speaks to consistency, to a loyal customer base, to the kind of quality that doesn't need constant reinvention to stay relevant. You'll find ample seating and usually a lot of people dining there, which tells you something about word-of-mouth in Salt Lake's Vietnamese community. The menu at PHỞ HẢO covers the essentials: various cuts of beef for your pho (rare steak, brisket, flank, tendon, tripe), chicken pho for those who prefer poultry, and the full supporting cast of Vietnamese classics—spring rolls, summer rolls, vermicelli bowls, rice plates. Everything is served large. The bowls are huge and piping hot, the kind of generous portions that make you question whether you really needed to order anything else. The pho comes with the traditional accompaniments: a plate of fresh Thai basil, bean sprouts, jalapeño slices, and lime wedges. Hoisin and sriracha on the table. The way you doctor your bowl is up to you—that's part of the pho tradition, making it your own. Some people load up on herbs and heat. Others prefer to taste the broth first, pure and unadulterated, before adding anything. Redwood Road: Salt Lake's Vietnamese Corridor PHỞ HẢO sits in the heart of what's become Salt Lake's de facto Vietnamese restaurant corridor. Redwood Road, particularly the stretch through West Valley City and into South Salt Lake, has evolved into a destination for authentic Southeast Asian cuisine. Drive this route and you'll pass Pho 777 (the 2023 award winner), Pho Cali (known for their family operation and broth consistency), Pho Saigon (praised for their fragrant, spice-forward broth), and several others. It's competitive territory. These aren't restaurants coasting on novelty—they're establishments with serious Vietnamese credentials, serving customers who know exactly what authentic pho should taste like. In this environment, staying power means something. PHỞ HẢO has watched competitors open and close, has seen trends come and go, has remained while the corridor evolved around it. What's interesting about this concentration of Vietnamese restaurants is how it's created its own micro-culture within Utah's broader food scene. People who are serious about pho have their regular spots, their preferences, their opinions on which restaurant does brisket best or whose broth has the most complex spice profile. PHỞ HẢO has carved out its place in these conversations not through marketing or awards, but through three decades of showing up and doing the work. The Before-It-Was-Trendy Positioning There's something valuable about being the place that was here before it was cool. PHỞ HẢO opened when Vietnamese food in Utah was still largely unknown outside of immigrant communities. They weren't riding a wave of pho popularity—they were introducing people to it, one bowl at a time, long before it became the go-to comfort food for cold Utah winters. That "original generation" status carries weight. The recipes have been passed down through generations, ensuring every bowl captures the true essence of Vietnamese cuisine. This isn't fusion, isn't adapted, isn't "Vietnamese-inspired." It's the real thing, prepared by people who've been making it since before most current Salt Lake residents had ever heard of pho. The restaurant's approach to ingredients reflects this commitment to authenticity. They source the freshest ingredients and simmer their broths for hours to achieve that perfect balance of flavors. In an era when "fresh" and "local" have become marketing buzzwords, PHỞ HẢO has simply been doing it all along, because that's how you make good pho. Not for trend points, not for Instagram captions—because anything less wouldn't be authentic. What "Family-Owned" Actually Means Family-owned is another phrase that gets thrown around a lot in restaurant marketing. In PHỞ HẢO's case, it means something specific: the same family that opened the doors in 1993 is still running the operation today. Over thirty years, through economic ups and downs, through shifts in Salt Lake's dining landscape, through a pandemic that devastated the restaurant industry. That continuity shows up in the consistency. When recipes are passed down through generations and the same hands are overseeing preparation day after day, year after year, you get a level of quality control that's hard to replicate in other operational models. The pho you get this week will taste like the pho from last month, last year, five years ago. That reliability is what builds a loyal customer base. It also means the restaurant has deep roots in West Valley City's Vietnamese community. This isn't a corporate concept that parachuted into the neighborhood—it's been part of the fabric here for three decades, serving families who've been coming since the beginning, introducing new generations to traditional Vietnamese food. Planning Your Visit to PHỞ HẢO PHỞ HẢO is located at 3460 South Redwood Road in West Valley City (the address technically falls within Salt Lake City boundaries, but it's in the West Valley City area of the Redwood Road corridor). The restaurant is closed on Tuesdays, open the rest of the week from 10 a.m. to 8 p.m., with Mondays, Wednesdays through Saturdays running until 8 p.m., and Sundays closing at the same time. Parking is straightforward—it's in a strip mall with shared parking, so you'll have no trouble finding a spot. The location might not look like much from the outside, but that's part of the point. This is a place where the food matters more than the facade. When you order, go for what PHỞ HẢO does best: pho. The house special with multiple cuts of beef gives you the full experience—brisket for richness, rare steak for texture, tendon for that distinctive gelatinous quality. If you're new to pho or prefer to keep it simple, the rare steak pho is a solid choice that lets you focus on the quality of the broth. Start with spring rolls or summer rolls if you want an appetizer—they're fresh, traditional preparations that demonstrate the kitchen's attention to ingredients and technique. The vermicelli bowls and rice plates are also solid options if you're not in a soup mood, though honestly, if you're coming to a pho restaurant, get the pho. Bring cash or card—they accept both. The prices are reasonable, especially given the portion sizes and the quality of what you're getting. This isn't haute cuisine pricing; it's working-class Vietnamese food served at prices that reflect the restaurant's roots. Why PHỞ HẢO Matters to Utah's Food Story In a dining culture increasingly dominated by whatever's newest and buzziest, restaurants like PHỞ HẢO serve as important anchors. They remind us that sometimes the best food isn't the most innovative or the most Instagram-worthy—it's the food that's been made the same careful way for decades, the food that serves as a cultural bridge, the food that prioritizes flavor and authenticity over trends. PHỞ HẢO's thirty-year presence on Redwood Road represents something significant in Utah's food evolution. It's part of the story of how Salt Lake's dining scene transformed from relatively homogeneous to genuinely diverse, how immigrant communities brought their culinary traditions and shared them with a broader audience, how Vietnamese food went from exotic to everyday. The restaurant doesn't need to shout about its authenticity or its longevity—the proof is in the broth, in the steam rising from those huge bowls of pho, in the families who've been coming here for generations. That's the kind of legacy you can't manufacture or market your way into. You earn it, one bowl at a time, over three decades of showing up and doing the work. If you're serious about pho in Utah, PHỞ HẢO deserves a spot on your list. Not because it's trendy or award-winning or Instagram-famous, but because it's real. And sometimes, real is exactly what you need. PHỞ HẢO 3460 S Redwood Rd, Salt Lake City, UT 84119 (801) 972-9000 Closed Tuesdays | Open Mon, Wed-Sat 10am-8pm | Sun 10am-8pm Instagram: @phohaout

There's a moment that happens in every transplant's life when homesickness hits hardest. For Mike Sonnenberg, a Chicago native and co-founder of Lindon-based tech company Awardco, that moment came during yet another family pizza night in Utah County. "Every time we do pizza," his wife Heidi recalls, "we always say, 'We wish we had a Rosati's here.'" That longing wasn't just for any pizza. It was for the real thing—the Chicago-style deep dish pizza Mike grew up with, the kind with a buttery flaky crust that takes 45 minutes to bake because it goes through the oven twice. The kind where sauce sits on top of mounds of mozzarella, just like it's supposed to. The kind Utah had never seen before. Now, after opening in November 2025 at University Place in Orem, Rosati's Pizza has ended what one food critic called Utah's "deep dish desert." And the response? As co-owner Katie Jacobson puts it, customers fall into two camps: "Either they're so excited because they've never had it before, or they have had it before and they can't wait to have it again." From Awardco Boardrooms to Pizza Ovens: The Unlikely Journey to Utah's First Chicago Deep Dish The path from executive suite to pizza franchise started, improbably enough, on a pizza box. During a family trip to Arizona, Heidi spotted franchise contact information printed on a Rosati's box. Without telling Mike, she fired off a text. The response surprised her—Rosati's corporate had been eyeing Utah for expansion and jumped at the chance to work with locals who understood the market. But the Sonnenbergs had a problem. Mike was deep into building Awardco, and Heidi was managing their household of three kids. The bandwidth just wasn't there. That's when Heidi mentioned the opportunity to her friend Katie Jacobson, whose husband Erik works as a criminal defense attorney. Erik saw it as the perfect creative outlet. "I deal with high-conflict individuals in crisis, and though I am fulfilled with my work, it gets heavy and hard. When Katie mentioned this lunch conversation, I thought it sounded amazing." The two couples partnered up, and before making any commitments, they did their homework. "I think we've tried every pizza place in Utah County, and we know that we're going to be different," Erik says. They weren't wrong. While Via 313 brought Detroit-style deep dish and The Pie offers thick-crust options, authentic Chicago-style deep dish—with its trademark buttery crust, cheese-first layering, and sauce-on-top construction—simply didn't exist anywhere in Utah. The Chicago Style Pizza Experience: What Makes Rosati's Deep Dish Different Walk into Rosati's at University Place and the first thing you notice is the sports bar atmosphere—mounted TVs, 60-seat dining room, the buzz of BYU students and families. The second thing you notice is the smell. And the third thing? People waiting. Sometimes 45 minutes. On BYU football Saturdays? An hour or more. That wait isn't a bug—it's a feature. Chicago-style deep dish pizza at Rosati's goes through a double-oven process that you simply can't rush. The pan-cooked, buttery crust gets baked first with the cheese layer, then goes back in for a second round to heat the chunky tomato sauce that sits on top. It's this exact preparation method that earned Rosati's the #1 Best Chicago Pizza award from WGN, Chicago's largest radio station. My pizza was quite tasty. It was more substantial—in other words, filling—than I was expecting, wrote Salt Lake Tribune food critic Sean P. Means after trying the create-your-own deep dish with onions, sliced tomatoes, and olives. And here's insider knowledge from customer reviews: when the menu says a 10-inch serves two to three people, believe it. Means and his dining companion ordered the 14-inch and took half home. But here's what might surprise you—while everyone comes for the deep dish, locals say you should also try Rosati's thin crust pizza, known in Chicago circles as "Chicago's Greatest Thin Crust™." "People say you come to Rosati's first for the deep-dish, but you come back for Chicago's Greatest Thin Crust Pizza," Katie explains. It's got that signature light, flaky, crispy texture that's become legendary in the Windy City. Then there's The Cheef—Rosati's famous Italian beef sandwich. Thinly sliced beef piled high on Italian bread, smothered with melted mozzarella cheese. It's Chicago comfort food at its finest, the kind of sandwich that requires napkins and zero shame. At around $10.49, it's become a lunch favorite for University Place shoppers and BYU students looking for something more substantial than standard campus fare. And don't skip the dough nuggets. These bite-sized pieces of crispy pizza dough get tossed in garlic butter sauce and served with marinara for dipping. They're the kind of appetizer that disappears before your pizza even arrives. Five Generations of Chicago Pizza Tradition Come to Utah Valley Rosati's isn't some upstart trying to capitalize on deep dish trends. This is a family legacy that stretches back to 1927, when Saverio Rosati opened a restaurant in downtown Chicago that became a hangout for old Chicago society and Windy City politicians. His sons Dick, Ron, and Al eventually moved the concept to the suburbs, and by 1964, they'd opened the first Rosati's pizzeria in Mount Prospect, Illinois. The family's pizza-making tradition actually goes back even further—to Ferdinand Rosati, an Italian immigrant from Naples who originally served pizza as a special offering to customers at his fine-dining restaurant. Back then, pizza was strictly old-world Italian fare, just tomato sauce on crisp bread. But people loved it, and the Rosati family turned that simple offering into a pizza empire that now spans 130+ locations across twenty states. What makes their recipe special? It's all about those original family recipes passed down through five generations. The sauce is made fresh daily using a blend of tomatoes and spices that's remained unchanged since the beginning. The dough preparation creates that distinctive buttery, flaky texture. And the layering—cheese first, then toppings, then sauce on top—follows authentic Chicago tradition. Bringing Chicago Pizza to Utah County (With a Few Local Adjustments) The Orem location isn't just a carbon copy of Chicago Rosati's, though. The owners made two strategic decisions to align with Utah Valley culture. First, they're closed on Sundays. "We are not going to be open on Sundays, and we are hoping that will appeal to the workforce since there will always be a day off," Heidi explains. Second, they're alcohol-free—a sports bar atmosphere without the bar, creating what they call a truly family-friendly space. The University Place location at 775 E. University Parkway was chosen strategically. It sits in the heart of Orem's shopping district, with easy access for BYU and UVU students, families, and the game-day crowd. "Utah is an interesting market because it's very family-friendly and there are a lot of universities. You've got people wanting to eat out, but you've also got catering opportunities," Heidi notes. That fast-casual model means you order at the counter but get sit-down quality in a comfortable dining room. It's the sweet spot between grab-and-go and traditional table service—perfect for college students on a budget, families with kids, and anyone who wants quality food without the wait of fine dining (though you will wait for that deep dish, and it's worth every minute). Planning Your Visit to Rosati's Pizza Orem Location: 775 E. University Parkway, Orem, UT 84097 (inside University Place) Hours: Monday-Thursday: 11am-9pm Friday-Saturday: 11am-10pm Closed Sundays What to Order: For first-timers: Start with a 10-inch Chicago-style deep dish (feeds 2-3) and add the dough nuggets as an appetizer. Trust the menu on portion sizes—deep dish is seriously filling. For the impatient: Try the thin crust pizza or The Cheef sandwich—both ready much faster than deep dish. For the adventurous: Create your own deep dish with toppings like gourmet Italian sausage, mushrooms, and Rosati's hot giardiniera for an authentic Chicago kick. Insider Tips: Call ahead on BYU game days—wait times can exceed an hour during football season The 14-inch deep dish is massive; even big appetites often take half home Deep dish takes 45-60 minutes, so plan accordingly or order ahead Parking is plentiful at University Place Connect: Find them on Instagram for specials and updates For sixty years, Rosati's has represented authentic Chicago pizza tradition. Now, thanks to a tech exec's homesickness and two local couples willing to take the leap, Utah Valley finally has access to the real thing. "We want to create this culture that feels welcoming, inviting and long-term," Katie says. And after tasting what they're bringing to Orem, it's clear they're not just filling a gap in Utah's pizza scene—they're creating a new chapter in the state's food story, one buttery, sauce-topped slice at a time.

Walk into El Barril Restaurante on a Saturday morning and you'll smell it before you see it—slow-cooked beef birria simmering in its rich consome broth, the kind of aroma that makes you look up from your phone. But here's where this family-owned Mexican restaurant on 3300 South does something most birria spots won't: they're serving that tender, shredded beef over crispy chilaquiles with perfectly runny eggs, creating what they call "Birriaquiles." It's birria breakfast done right, and it's the kind of creative Mexican fusion that's rewriting Salt Lake City's brunch scene. One customer put it simply after visiting during a Utah vacation: "This was my favorite breakfast spot on our vacation in SLC. Great, friendly service, and the food was incredible. I had the birriaquiles and it was one of the tastiest things I've ever had for breakfast. Everything was hot and fresh." El Barril occupies a unique space in South Salt Lake's diverse 3300 South corridor, where authentic international cuisines cluster together. But while neighbors serve excellent traditional fare, El Barril's doing something different—they're running a full-service juice bar inside a Mexican breakfast restaurant, serving crepes alongside cochinita pibil, and turning birria into a morning meal. It's the kind of place that shouldn't work on paper, but somehow captures exactly what Utah's evolving food scene needs. The Family Behind Utah's Most Creative Mexican Breakfast El Barril Restaurante operates two locations—the original 3300 South spot in Salt Lake City and a second location in Sandy's Union Square—both driven by the same mission statement that appears on their DoorDash page: "Our goal is to offer our customers delicious food and friendly service in a warm and welcoming atmosphere. We're passionate about cooking and it's a dream come true to open our restaurant." That passion shows up in the details. Where most Mexican restaurants pick a lane—traditional or fusion, breakfast or lunch, quick service or sit-down—El Barril said "why not all of it?" They're making house-made chorizo for their biscuits-and-gravy burritos, operating a juice bar with immunity-boosting shots, serving mimosas alongside fresh-pressed Vampiro juice (carrot, beet, and orange), and slow-cooking Yucatecan cochinita pibil for breakfast chilaquiles. The family-owned operation has built something that feels like a neighborhood diner—the kind of place where staff remembers your order—while serving Mexican comfort food you genuinely can't find anywhere else in Utah. They've created what one DoorDash reviewer called "one of my absolute favorite places to eat. The food is out of this world and the staff is always friendly and kind whenever we go into the restaurant to eat." The Birriaquiles Experience: When Slow-Cooked Birria Meets Mexican Breakfast Let's talk about that signature dish, because the Birriaquiles ($16) represent everything El Barril does well. Traditional chilaquiles start with fried corn tortilla chips bathed in salsa, topped with eggs, beans, queso fresco, and Mexican sour cream. El Barril keeps that foundation intact—the crispy tortilla chips, the made-to-order eggs, the tangy salsa—but adds tender beef birria that's been slow-cooked until it falls apart. Salt Lake City Weekly reviewed the dish and explained why it works: "It maintains the traditional chilaquiles preparation of tortilla chips, salsa and made-to-order eggs, while adding tender beef birria to the mix. I think the latter option is the one I'd go back to for breakfast. It's got a bit of heat from the salsa, and the slow-cooked birria goes very well with some silky egg yolks." That slow-cooked birria is key. Real birria takes time—the beef marinates in dried chilies, spices, and aromatics before braising for hours until the meat becomes tender enough to shred with a fork. The resulting consome broth carries all that concentrated flavor, which El Barril serves on the side with their birria dishes. When you break that egg yolk and let it run into the birria-soaked chips, mixing with the salsa and consome? That's when breakfast becomes something worth driving across town for. But the birria breakfast menu goes deeper than just Birriaquiles. The restaurant offers birria tacos ($18 for four) with consome for dipping, birria mulas ($17.50)—where the meat gets stuffed between two crispy corn tortillas—and even a birria burrito bathed in consome soup. One customer on DoorDash raves about the mulas: "Mulas with Consome with Birria meat are incredible! This is not my first time devouring this dish." For those unfamiliar with mulas, think of them as quesadillas' crispier cousin—cheese and your choice of meat sandwiched between two corn tortillas, pan-fried until golden, served with that essential bowl of savory consome for dipping. Another reviewer noted "the mulas are difficult to eat but they taste so amazing its totally worth it!" Beyond Birria: Cochinita Pibil and El Barril's Yucatan Connection While birria breakfast drives much of El Barril's reputation, their cochinita pibil deserves equal attention. This Yucatecan specialty rarely appears on Utah breakfast menus, and when it does, it's usually a lunch item. El Barril serves it as Chilaquiles Cochinita Pibil ($16)—another creative fusion that brings authentic regional Mexican cooking to the morning meal. Traditional cochinita pibil is Yucatec Mayan slow-roasted pork, marinated in citrus juice (traditionally bitter Seville oranges) and annatto seed paste, which gives the meat its distinctive burnt orange color. The pork gets wrapped in banana leaves and traditionally roasted in an underground pit called a píib, though modern versions use ovens. The result is impossibly tender pork with bright citrus acidity, earthy achiote flavor, and a hint of smoke. El Barril tops their cochinita pibil chilaquiles with salsa Yucateca—a habanero-based sauce that brings serious heat to complement the pork's citrus marinade. As Salt Lake City Weekly noted: "The marinated pork has the traditional citrus acidity that you'd expect from a cochinita pibil, but that salsa Yucateca really ramps up the heat levels." It's the kind of dish that demonstrates real knowledge of regional Mexican cuisine. Cochinita pibil isn't something you improvise—it requires specific ingredients (achiote paste, Seville orange juice or a careful substitute), proper marination time, and an understanding of Yucatecan flavor profiles. That El Barril nails it while also running a juice bar and serving crepes speaks to the kitchen's versatility. The Juice Bar Paradox: Fresh-Pressed Health Meets Mexican Comfort Food Here's where El Barril gets genuinely unusual for the Salt Lake City Mexican restaurant scene: they operate a full-service juice bar. Not a token "we have orange juice" situation—they're making fresh fruit smoothies ($6.75), immunity-boosting juice shots ($4.99), and signature juice combinations like the Vampiro, which combines carrot, beet, and orange into what one reviewer described as "a vibrant and unexpectedly sweet breakfast beverage." This isn't a common pairing. Mexican restaurants typically offer horchata, jamaica, and maybe fresh-squeezed orange juice. El Barril's doing all that plus smoothies, wellness shots, and even chocolate milk served in mason jars with whipped cream and chocolate drizzle. It's the kind of menu addition that could feel gimmicky, but instead it opens up the restaurant to different dining occasions—you can grab a quick green smoothie and immunity shot on your way to work, or settle in for the full birria breakfast experience with mimosas. Salt Lake City Weekly captured this duality perfectly: "El Barril focuses on the comforts of Mexican breakfast and lunch favorites while operating a full-service juice bar. So, if you're after something quick and healthy instead of slow and decadent, you can pop in for one of their fresh fruit smoothies or immunity-boosting juice shots." The juice bar also fits with El Barril's broader philosophy of giving customers options they didn't know they wanted. Crepes ($15) sit on the menu next to chilaquiles. You can order sweet berry cream cheese crepes or banana caramel crepes alongside your chile relleno burrito. It shouldn't work, but it does, because the quality remains consistent across categories. Creative Fusion Dishes You Won't Find Elsewhere in Utah El Barril's willingness to experiment shows up throughout their menu in dishes that simply don't exist at other Mexican restaurants. Take the biscuits-and-gravy burrito ($16.50)—a flour tortilla stuffed with house-made chorizo, homemade country gravy, biscuit, tater tots, mozzarella cheese, and bacon. It's Southern comfort food meeting Mexican breakfast in the best possible way. Salt Lake City Weekly tried it and reported: "This variation on a breakfast burrito is a win; the house-made chorizo and their country gravy are excellent together. It does tend to get a bit dry, since there are biscuits and tater tots inside, but that's usually fixed when the gravy is evenly distributed throughout. A bite with every element inside is really quite excellent." The chile relleno burrito takes another classic—poblano peppers stuffed with cheese—and wraps it in a flour tortilla with rice, pinto beans, mozzarella cheese, and Mexican sour cream, all bathed in tomato sauce. It's the kind of menu item that makes you realize El Barril isn't afraid to put anything in a burrito if it tastes good. For those looking to go big, El Barrilazo ($35) serves as the restaurant's signature lunch platter—a massive combination featuring carne asada, chicken, flautas, a chile relleno, a grilled nopal, three chorizos, rice, and flour tortillas. As one reviewer put it: "It's a monstrous combo meal featuring carne asada, chicken, flautas, a chile relleno, a grilled nopal, three chorizos, rice and some flour tortillas. It's the kind of lunch that makes you feel a bit like a king feasting in your own court." What Makes El Barril Special in South Salt Lake's Food Scene South Salt Lake's 3300 South corridor has become one of Utah's most interesting dining neighborhoods, home to places like Red Iguana, Los Tapatios, The Med, and other authentic international restaurants. In this context, El Barril carved out a niche by refusing to fit into a single category. They're a family-owned Mexican diner with the warm service and homey vibes of a neighborhood spot, but the menu reads like someone's ambitious culinary bucket list—birria for breakfast, Yucatecan cochinita pibil, French crepes, fresh-pressed juices, and creative fusion burritos all coexisting on the same menu. One review summed up this paradox: "El Barril feels like a special place in the local dining scene. It's got the welcoming service and homey vibes of a neighborhood diner, but the menu is touting some takes on Mexican comfort food that you just can't get anywhere else." The restaurant attracts both regulars who know exactly what they're ordering and curious first-timers drawn in by the unusual combinations. Reviews consistently mention the "friendly and kind" staff, the "warm and welcoming atmosphere," and the sense that you're eating at a place that genuinely cares about the food. One customer called it "a true treasure in the world of Mexican cuisine, offering an unforgettable dining experience that will keep you coming back for more." Quality ingredients matter here. Multiple reviews mention the freshness of ingredients, the size of portions, and the authentic flavors that avoid the heavy, greasy trap some fusion restaurants fall into. The chile rellenos use "really big, flavorful poblanos," the beans are excellent, and dishes arrive hot and made-to-order. Planning Your Visit to El Barril Restaurante El Barril operates two locations with slightly different hours: Salt Lake City (3300 South) 633 E 3300 S, Salt Lake City, UT 84106 (801) 514-0108 Monday-Thursday: 8am-6pm Friday-Saturday: 8am-9pm Sunday: 8am-7pm Sandy (Union Square) 9460 S Union Square, Suite 105, Sandy, UT 84070 (385) 955-8838 Hours vary by location Both locations offer dine-in, takeout, and delivery through DoorDash, where the restaurant maintains a 4.6 rating with 500+ reviews. For first-time visitors, the Birriaquiles ($16) make the obvious starting point—they're the signature dish that customers repeatedly mention in reviews. If you're heat-sensitive, know that both the Birriaquiles and cochinita pibil chilaquiles bring real spice, particularly with that salsa Yucateca. For something milder, the traditional chilaquiles or the biscuits-and-gravy burrito offer excellent alternatives. The mulas with consome ($17.50) work perfectly for those who want the birria experience in a slightly different format—the crispy tortillas and dippable broth make for an interactive eating experience. And don't skip the drinks; that Vampiro juice or a fresh fruit smoothie pairs surprisingly well with the richness of birria. Weekends bring the biggest crowds, especially during brunch hours when the extended Friday-Saturday hours (until 9pm) make El Barril one of the few places serving creative Mexican breakfast into the evening. Parking is generally available, and the atmosphere stays relaxed even during busy times. Follow them on Instagram @elbarrilrestauranteoficial for menu updates and specials, though their core offerings—birria breakfast, cochinita pibil, juice bar, and creative fusion dishes—remain consistent across both locations. Why El Barril Matters to Utah's Food Scene In a state where Mexican food often means either fast-casual chains or traditional taco shops, El Barril demonstrates what happens when a family-owned restaurant commits to doing its own thing. They're not chasing trends—birria tacos went viral nationally years ago—they're instead asking "what if birria was breakfast?" and "what if a Mexican restaurant had a serious juice bar?" and "why can't we serve Yucatecan cochinita pibil alongside French crepes?" The result is a restaurant that defies easy categorization but delivers consistently excellent food grounded in authentic techniques. That slow-cooked birria takes real time and knowledge. That cochinita pibil requires understanding Yucatecan cooking traditions and sourcing the right ingredients. The juice bar needs fresh produce and proper equipment. The fact that El Barril pulls off all three while maintaining the welcoming atmosphere of a neighborhood diner is what makes it special. Salt Lake City Weekly nailed it in their review conclusion: "When you consider this place is also doing crepes, operating a juice bar and serving mimosas all at the same time, you start to realize that you're dining someplace very unique. If you're after a true breakfast of champions from start to finish, El Barril should definitely be on your radar." Whether you're chasing the best birria breakfast in Salt Lake City, curious about authentic cochinita pibil, or just want a Mexican restaurant where you can also get a fresh-pressed juice and a berry cream cheese crepe, El Barril delivers. It's family-owned Mexican cooking with the confidence to experiment, the skill to execute, and the warmth to make you feel like a regular on your first visit.

There's a moment around 8 PM most Friday nights when Aker Restaurant transforms. The intimate lighting stays, the elegant minimalism remains, but suddenly there's a DJ spinning and the historic Boston Building space at 9 Exchange Place shifts from refined Japanese dining into something Salt Lake City has never quite seen before—a sophisticated 21+ fusion of upscale restaurant and nightlife destination where dry-aged bluefin tuna shares the evening with meticulously crafted cocktails and danceable energy. Owner Brandon Hargett spent the COVID era differently than most restaurateurs. While his Ruby River Steakhouse and Hoppers locations weathered the storm, he was traveling—Brazil, Peru, Mexico, collecting flavors and ideas. One diner captured what he brought back perfectly in their review: "The dry-aged sushi is next level, and the flavor combos are super creative." That's the thing about Aker. It's not trying to be a traditional Japanese restaurant, and it sure as hell isn't trying to be a typical Latin American spot. It's something rare in Utah dining—authentic Nikkei cuisine, the century-old fusion of Japanese technique with Peruvian ingredients that's almost impossible to find anywhere between the coasts. How Brandon Hargett Created Utah's First True Nikkei Restaurant Brandon Hargett knows the restaurant business from every angle. He and his brother Jason built the Ruby River Steakhouse empire from the ground up—Jason literally started as a busboy 21 years ago before the brothers acquired the entire franchise. They added Hoppers Grill & Brewing to their portfolio, understanding both the operational rigor of steakhouses and the community feel of brewpubs. But Aker? Aker represents something different entirely. The space itself—formerly Maxwell's pizza joint in the 1909 Boston Building—underwent a transformation that one reviewer called "eye-popping, easily one of the most beautiful restaurants in the state." Hargett didn't just renovate; he reimagined. Floor-to-ceiling windows flood the space with natural light during early dinner service. Elegant light-green chairs and intimate booths create pockets of romance. A sprawling contemporary bar faces those historic windows, while a dedicated sushi bar commands a back corner. But the real genius move? Bringing in Chef Pae Randall and Chef de Cuisine Jhonny Lopez. Randall cut his teeth at Lake Effect, Cannella's, and Ichiban Sushi—he understands Salt Lake City's palate while respecting traditional Japanese technique. Lopez arrived from Urban Hill and Las Vegas's renowned Sushi Roku, carrying the kind of high-end fusion experience that downtown SLC desperately needed. Together, they're executing Hargett's vision of what he calls "modern Japanese izakaya with a Latin twist." The Nikkei Experience: Where Robata Grill Meets Peruvian Fire Walk into Aker before 8 PM and you're entering a Japanese restaurant with serious Latin American soul. The robata grill tradition—that ancient charcoal grilling method from Hokkaido fishing villages—anchors the kitchen. But Chef Lopez isn't grilling plain yakitori. He's wrapping Kurobuta pork belly with shiso leaves, creating what one reviewer described as "a nice minty herbaceousness to each bite." The beef yakitori skewers get brushed with soy sauce and "absolutely melt in your mouth." Then there's the dry-aged sushi program, which might be Aker's most distinctive element. You know dry-aged beef—controlled temperature, reduced moisture, intensified flavor. Now apply that to fish. Hargett told reviewers they dry-age some fish for days, others for nearly a month. The result? As one food writer explained it: "Dry-aging fish eliminates excessive moisture and intensifies the natural flavors, lending a rich umami aspect and creating complex flavors and a rich, buttery mouthfeel." The dry-aged toro at $34 for two pieces has become something of a signature. One diner noted the "all fish are very fresh and of high quality and prepared properly and expertly." The nigiri flight ($29) or premium nigiri flight ($39) lets the chef showcase whatever they're most excited about—yellowtail, amberjack, sablefish, all with that distinctive dry-aged richness. But here's where the Nikkei magic happens. Take the Salmon Aburi—torched salmon brushed with uni butter, topped with cilantro-wasabi crema and Peruvian aji amarillo sauce. Or the Sunomono Kimchee, where Persian cucumbers get marinated with namasu vinegar and homemade kimchee glaze. These aren't fusion dishes in the tired "let's throw Asian and Latin flavors together" sense. They're historically grounded in Nikkei tradition, that beautiful accident of Japanese immigration to Peru in the late 1800s that created an entirely new cuisine. The Maguro Crudo exemplifies this perfectly—seven slices of dry-aged bluefin tuna served sashimi-style with blueberry-habanero jam and house yuzu kosho. One reviewer called it "a remarkable and inventive way to serve top-notch, dry-aged bluefin." The premium rolls follow suit. The Katsumi 512 roll ($37) tops grilled shrimp and blistered shishito peppers with torched A5 wagyu and charred onion aioli. The Ahi Zen roll earned particular praise from one diner: "highly recommend the Ahi Zen roll." The Wagyu Program and Aker's Premium Protein Philosophy If you're coming to Aker for steak—and plenty do—you're in for what one Salt Lake Tribune writer called "truly something magical." The wagyu ribeye has developed a cult following. Served with Peruvian chaufa fried rice (Peru's version of Chinese fried rice) and truffle mashed potatoes, it arrives with two sauces: chimichurri and aji verde, that spicy Peruvian green sauce that Chef Lopez makes with Japanese Kewpie mayo. One reviewer captured the experience perfectly: "It hit the perfect balance between fatty and meaty, and it was seasoned really well. And dipped in the two sauces, the meat hit entirely new levels of flavor that were a pleasure to experience." Another diner called their wagyu "melt-in-your-mouth perfect" and praised the "homemade chimichurri." The A5 Miyazaki wagyu takes things even further. At market price for 5 ounces, it's served with a hot stone that lets you control the cooking yourself. One reviewer described his experience: "When I placed the first piece in my mouth, it just melted. Amazing. Like butter. Like candy, but full of deep, rich, rich flavor. It was, by far, the best steak I've ever had." The Chilean sea bass has its own devoted following. One business dinner attendee reported: "I had the sea bass and my wife had the filet. Both were excellent!" Another praised it as "amazing," noting that "once service started it was great. Sushi was great but the sea bass was amazing." The Tuna Fight Club: Salt Lake City's Most Exclusive Culinary Event Once a month, on the first Tuesday, Aker hosts something extraordinary. The Tuna Fight Club is a high-energy, 10-course omakase experience where guests witness the live breakdown of a 250-pound bluefin tuna, followed by a chef-driven tasting menu that highlights each cut in bold, seasonal Nikkei-inspired preparations. From buttery toro to grilled kama, every course pushes flavor boundaries. Tickets are extremely limited and sell out within minutes. Drink pairings rotate monthly—rare sake, small-batch mezcal, Japanese whisky, natural wines—all curated to match the rhythm of the meal. The rules are simple: You do talk about Tuna Fight Club if you can get in. No substitutions, no hesitations. Trust the chef. Show up hungry. Leave changed. It's the kind of exclusive culinary experience that positions Aker not just as a restaurant but as a destination, drawing food lovers from across the Wasatch Front who understand that witnessing a master breakdown of a massive bluefin tuna is something you can't get anywhere else in Utah. Downtown Salt Lake's 21+ Dining Revolution The 21+ designation isn't just a liquor license classification at Aker—it's fundamental to the experience. This is sophisticated adult dining that transitions into nightlife. One reviewer noted: "We didn't know the restaurant became a 'bar' at around 8. We arrived at 6:45 and the noise level was great. Two hours later the DJ started playing." The cocktail program deserves its own recognition. The Blossom & Bubbles—Prosecco and sake garnished with a flower blossom—has become an Instagram favorite. Guests rave about the "meticulously crafted drinks" and "delicious and original cocktails." Even the soy sauce gets special treatment: whiskey barrel-aged tamari that's naturally gluten-free with a faint whiskey hint. But here's the brilliant part of Hargett's concept. Early diners (5-7 PM) get the full fine-dining experience with attentive service and intimate atmosphere. As one reviewer noted: "Service before 6:30 are prompt and attentive." Later crowds get the energy, the DJ, the transformation into downtown's most elegant nightlife destination. One visitor observed: "Aker has a very sexy date night/girls night vibe." The outdoor patio adds another dimension—sprawling urban space where you might bump into Post Malone (who was spotted there recently) while indulging in that famous dry-aged toro. Exchange Place and the Boston Building Legacy The location matters. Exchange Place represents Salt Lake City's first skyscraper district, Utah's second major commercial district after Main Street. The Boston Building dates to 1909, and Aker occupies it with the kind of respect old architecture deserves while bringing thoroughly modern energy. You're walking distance from the Delta Center for Jazz games and concerts. TRAX accessibility makes it easy for visitors. And you're in the heart of what locals call "Restaurant Row"—that concentration of 15+ bars and restaurants between 300 South and 400 South, between Main and State. Aker has positioned itself as the upscale anchor of this entertainment district, the place where serious food lovers start their evening before the neighborhood's energy takes over. Planning Your Visit to Aker Restaurant & Lounge Address: 9 Exchange Place, Salt Lake City, UT 84111 (in the historic Boston Building) Hours: Monday-Thursday: 5:00 PM - 10:00 PM Friday-Saturday: 4:00 PM - 11:00 PM Sunday: 4:00 PM - 9:00 PM What to Order: Dry-aged nigiri flight ($29) or premium flight ($39)—let the chef showcase their excitement Wagyu ribeye with chimichurri and aji verde Maguro Crudo with blueberry-habanero jam Kurobuta pork yakitori with shiso Chilean sea bass with miso-truffle glaze Any cocktail featuring their whiskey barrel-aged tamari Insider Tips: Arrive before 6:30 PM for quieter fine-dining experience Stay past 8 PM for the nightlife transformation Book Tuna Fight Club tickets the moment they're released (first Tuesday of each month) Valet parking available; street parking can be challenging downtown Reservations strongly recommended via OpenTable Instagram: @akersaltlake Price Point: Upscale—expect $50-100+ per person for full experience Aker isn't just filling a gap in Salt Lake City's dining scene. It's creating something entirely new—the state's first authentic Nikkei restaurant, a 21+ concept that respects both fine dining and nightlife, a temple to dry-aged fish in landlocked Utah, and a showcase for how Japanese precision and Latin American fire can create something neither cuisine could achieve alone. Brandon Hargett brought back more than recipes from his COVID-era travels. He brought back a vision of what downtown Salt Lake City could become.

There's a moment—usually somewhere between the thyme-scented bread hitting your table and watching the kitchen crew plate your duck ravioli through the open kitchen window—when you realize Arlo isn't trying to be like every other farm-to-table restaurant in Salt Lake City. And thank god for that. One regular puts it simply: "This is the only restaurant we do our date nights at. Sitting at the chefs counter watching them do their work, drinking nice wine, and eating consistently delicious food genuinely fills our hearts." That's the thing about what Chef Milo Carrier has built at 271 Center Street in the Marmalade neighborhood—it's intimate in a way that feels earned, not engineered. The converted historic home sits just below the Utah State Capitol, its vine-covered pergola visible from the street. Inside, the gray minimalist dining room opens directly onto a sprawling kitchen where Carrier and his team work with the kind of calm precision you only see in chefs who've done serious time in serious restaurants. From Boulevard to the Beehive: A Salt Lake Native Returns with Michelin-Star Credentials Milo Carrier is a native of Salt Lake City who began cooking in restaurant kitchens at age 16. That detail matters because it explains why, after attending the Culinary Institute of America in Hyde Park, New York, and spending seven years as sous chef at Boulevard in San Francisco—a Michelin-starred, James Beard Award-winning restaurant—he came back. Carrier attended the Culinary Institute of America in Hyde Park, worked in San Francisco restaurants, lived in New Zealand, then returned home. During those years away, he absorbed techniques and philosophies that most Utah diners had never experienced. But he also noticed something: the ingredients here—Utah's vegetables, the proteins from nearby farms, the shifting seasons—could tell stories just as compelling as anything coming out of California or New Zealand kitchens. Before opening Arlo in July 2020—arguably the worst possible timing for launching a restaurant—Carrier operated a biweekly series of pop-up dining events where he workshopped dishes and ingredients for a revolving group of growing fans. As the clientele list from these events grew, so did the demand for his outstanding culinary style. What emerged wasn't just another restaurant. It was a specific vision: elevated but not precious, seasonal but not dogmatic, sustainable in practice rather than just in marketing copy. The Farm-to-Table Experience at Arlo: Whole-Animal Butchery Meets Global Inspiration Here's where Arlo diverges sharply from the typical Salt Lake City fine dining experience. Carrier's restaurant practices whole animal butchery—the process of collecting a whole pig or lamb from a nearby farm, an enormous undertaking that requires multiple days of physical labor and determined expertise. Chef Milo Carrier works with local farmers, including Amanda Theobald from Top Crops, Zach Hartlyn from BUG Farms and Tyler Montague from Keep It Real Vegetables. These aren't abstract "farm partnerships" mentioned on a website and forgotten. The menu changes constantly—sometimes weekly—based on what's actually growing, what's ready, what Carrier can source from animals raised within Utah's valleys. The plates at Arlo are always brimming with superior vegetables that were often picked from fields within walking distance. This means you might order "ravioli" on three different visits and get three completely different experiences: potato and aged cheddar with charred peas one month, duck confit with herbs another, spring greens with something unexpected the next. The menu draws from what Carrier calls a global palette. Dishes include toasted farro with grilled asparagus and chili with sesame-almond aioli, agnolotti stuffed with potato and aged cheddar with charred peas and potato crisps with fresh horseradish and lemon, roasted chicken with broccolini and a sauce of roasted garlic and caramelized buttermilk. Translation: this isn't New American cuisine that plays it safe. Carrier combines ingredients you wouldn't think to pair—and somehow they work. What to Order: The Dishes That Keep People Coming Back Let's talk about the bread. Diners consistently rave about the thyme-flecked loaves that arrive warm at your table, flavorful enough that you barely need the accompanying butter. It's become the kind of signature that people mention first when they describe Arlo. The small potatoes have reached near-legendary status. These petite whole potatoes come swimming in brie fondue with duck fat and crispy bits—a combination that sounds rich but somehow achieves perfect balance. Customers describe them as surprisingly delicious, with potatoes cooked to ideal tenderness. Then there's the fish and chips—which isn't your pub version. Housemade chips get topped with fish in a way that balances all the flavors beautifully. Despite what you'd expect, nothing tastes overly salty; each ingredient contributes to the overall harmony. The vegetable tart appears on multiple "must order" lists, and the duck ravioli gets consistent praise. The pasta arrives perfectly cooked with generous amounts of duck tucked inside each pillow. For dessert, even people who claim not to like lemon desserts make an exception for Arlo's lemon tart. When servers recommend it as their personal favorite, they're not overselling—the balance of tart citrus, spiced meringue, and sweetness converts skeptics. Sunday brunch has quietly become one of Salt Lake City's best-kept secrets. From simple eggs to french toast, breakfast hash to quiche, the execution is consistently outstanding. Diners describe the quiche as the best they've ever tasted, and the homemade cinnamon rolls alone are worth the reservation. The Chef's Counter Experience: Front-Row Seats to the Magic Many visitors specifically request the bar seats facing the open kitchen, and for good reason. Sitting at Arlo's chef's counter means you're close enough to catch the aromatics as dishes come together, close enough to see the precision in every plating, close enough to occasionally exchange a word with whoever's running the station that night. One couple watched a new team member being trained on the appetizer and dessert stations—witnessing the patience of the staff and the attention to detail of the trainee. That kind of transparency, letting diners see the controlled chaos, the teamwork, even the training, speaks to Carrier's confidence in his kitchen. There's nothing to hide here. Guests describe watching the head chef and other cooks work together in a calm, coordinated manner. It's theater, sure, but it's also genuinely educational if you care about how professional kitchens operate. Each dish gets plated with care before making its way to your table. Arlo's Role in the Marmalade District's Culinary Evolution The Marmalade neighborhood gets its name from the fruit trees early settlers planted on these hillside streets. For years, it remained a quiet residential area overshadowed by more visible dining destinations like 9th & 9th or Sugar House. Arlo changed that calculation. The restaurant occupies a meticulously renovated hundred-year-old building, the former home of Em's Restaurant. The space maintains its residential charm—you feel like you're dining in someone's thoughtfully designed home rather than a commercial restaurant. The vine-covered patio seats up to 70 people and has become one of Salt Lake City's most sought-after summer dining spots. When warm weather hits, the pergola-covered outdoor space transforms into the place to be. But the indoor dining room works equally well for apres-ski dining—casual enough that showing up in a beanie doesn't feel out of place. That range—from post-ski casual to special occasion elegant—is precisely the sweet spot Arlo occupies. You could bring a date here for an anniversary, or show up after a day in the Wasatch canyons still in your hiking boots. Either works. Multiple food enthusiasts searching for restaurants in Salt Lake City worthy of Michelin guide consideration consistently land on Arlo. That's not official recognition yet, but it's the kind of grassroots endorsement that speaks volumes about what Carrier has accomplished in just over five years. The Sustainability Story: More Than Just Marketing Carrier's dedication to whole-animal butchery allows for more thoughtful consumption of animals and significantly reduces waste. This isn't the trendy nose-to-tail cooking you see on food shows. It's labor-intensive work that most restaurants avoid because it's genuinely difficult. When you order pork or lamb at Arlo, you're eating an animal that Carrier and his team broke down themselves, utilizing every part across multiple dishes on multiple nights. It means menus shift based on what cuts are available. It means some dishes only appear briefly before they're replaced by something else. For diners used to static menus they can count on month after month, this can feel disorienting. But it's also what keeps Arlo from becoming predictable. The chef himself admits he probably could never offer the same menu for months—let alone years—without feeling stifled and bored. Planning Your Visit to Arlo Restaurant Location: 271 Center Street West, Salt Lake City (Marmalade District, just below the Utah State Capitol) Hours: Wednesday-Saturday: 5:30pm-9pm Sunday: 10am-1:30pm (brunch), 5:30pm-9pm Closed Monday-Tuesday What to Know: Reservations are strongly recommended, especially for weekend dinner and Sunday brunch. The restaurant fills up quickly, and walk-ins often face waits. Parking is available in the restaurant's own lot—just head down the driveway and you'll find it. For the full experience, request the chef's counter seating when you book. These seats face directly into the open kitchen and offer the most engaging view of the cooking process. Price-wise, expect small plates to range from $9-16, mains from $29-35, and desserts around $12. Diners consistently note that prices feel very reasonable considering the fine dining quality and execution. The menu changes regularly—sometimes weekly—so don't get too attached to specific dishes you read about. Part of Arlo's appeal is not knowing exactly what will be available when you visit. Instagram: Follow @arlorestaurant for menu updates and seasonal specials Five years into its existence, Arlo has become more than just another good restaurant in Salt Lake City. It's proof that a chef with serious credentials and a commitment to local ingredients can create something genuinely distinctive in Utah's evolving food scene. One diner sums it up perfectly: "I cannot think of another restaurant that tries unique and interesting flavor combinations in ways you wouldn't expect." That's what Milo Carrier brought back from San Francisco, from New Zealand, from the Culinary Institute of America—not just techniques, but the confidence to trust his ingredients, trust his instincts, and trust that Salt Lake City diners were ready for something more ambitious than they'd been getting. Turns out, they were.

There's something about stepping through Tuscany's doors that makes you forget you're still in Utah. Maybe it's the way candlelight flickers against exposed wood beams, or how the tree-shaded patio wraps around you like you've stumbled into a Northern Italian villa. But then you glance up at the Wasatch Mountains rising just beyond the garden, and you remember—you're in Holladay, at the base of Big and Little Cottonwood canyons, where a 7-foot-4 NBA legend helped transform a rundown building into one of Salt Lake City's most enduring romantic restaurants. One guest captured it perfectly: the experience feels like a transcendent escape from the world, surrounded by the comforts of an Italian manor, only to step outside and find yourself right back in the Wasatch foothills. From Auto Mechanic to All-Star to Restaurant Visionary When Mark Eaton's No. 53 jersey was hoisted to the rafters at the Delta Center on March 11, 1996, the same week he opened Tuscany Restaurant with partners Aaron Ferer and Gary Francis, nobody could have predicted that the restaurant would become as iconic to Utah dining as Eaton's shot-blocking records were to the Jazz. The man who went from 21-year-old auto mechanic to NBA All-Star brought that same improbable work ethic to the restaurant business. Eaton and California restaurateur Aaron Ferer spent 18 months transforming the old Heather Restaurant into a Tuscan-inspired villa, with exposed wood beams, textured walls, creamy-colored paint and grape and wine embellishments. The location near the mouth of the canyons wasn't accidental—this wooded grove had been a gathering place since 1878, when pioneer Rasmus Knudsen first recognized the beauty of the landscape. Ferer wanted to call the space Chianti. Eaton fought for Tuscany. As with most things in his career, Eaton won the contest. Twenty-nine years later, Tuscany stands as one of Utah's longest-running fine dining establishments, now under the leadership of Guy Wadsworth's Five Diamond Hospitality, with Eaton remaining as a managing partner until his passing in 2021. Chef Adam Vickers has been crafting the restaurant's Italian-American menu since 1999, bringing consistency and evolution to a kitchen that helped pioneer exhibition cooking and wood-burning ovens in Utah. The Food That's Made Tuscany a Special Occasion Staple Walk into Tuscany on any given evening and you'll find anniversaries being celebrated, marriage proposals happening by candlelight, and families marking milestones over plates of house-made pasta. The restaurant carved out this niche early and has never let go. The molasses-brined double-cut pork chop has been on the menu since day one in 1996, and it's still what regulars order first. Customers describe it as savory, tender and plentiful, literally falling off the bone. The presentation alone—two French-cut bones, scallion mashed potatoes, balsamic roasted red onions—makes it a showstopper at any table. One reviewer praised it alongside the beef and pulled pork meatloaf, calling the meal simply outstanding. The wood oven lasagna is another signature that draws customers back year after year. One guest called the lasagna special a crafted masterpiece with fennel that was to die for, while another noted it was way better than the steak and less than half the price. The house-made gnocchi melts in your mouth, according to multiple reviews, benefiting from the daily pasta-making that happens in Tuscany's exhibition kitchen. And then there's the 7-foot-4 chocolate cake—named, naturally, for Eaton's height. Four layers of chocolate and three layers of ganache stack up to create a dessert so massive that it makes for an interesting conversation piece. Servers often warn that one slice is plenty for two people, and they're not exaggerating. A Wasatch Mountain Retreat Without Leaving the Valley Tuscany's location at 2832 East 6200 South puts it literally at the base of the Wasatch Mountains in Holladay, with easy access off I-215 but feeling worlds away from the highway. The lush patio, enveloped by mature trees and manicured gardens, has become the restaurant's crown jewel during warmer months. Guests frequently mention the restaurant offers fabulous ambiance and excellent service, making it a top choice for special occasions. The outdoor dining experience deserves special mention—couples report feeling like they're right in Tuscany Italy, with the outside patio absolutely gorgeous and romantic. Inside, the detail-rich decor stays true to the Northern Italian Alps chalet aesthetic that Eaton and Ferer envisioned nearly three decades ago. Hand-painted tiles, terra cotta floors, stone fireplaces, and hand-hewn beams create intimate spaces throughout the restaurant's multiple dining rooms. The tree-themed bar has become a destination in its own right, perfect for a glass from the extensive wine list (hundreds of selections, Zagat-noted) while sharing appetizers. But it's during the holidays when Tuscany truly transforms into something magical. The Christmas decorations are described as amazing, inside and out, with the festive atmosphere making diners feel like they've walked into an old Christmas wonderland. Some find it charmingly over-the-top; others say it's exactly what they want for a special winter celebration. Building Community at the Canyon's Mouth Beyond the restaurant itself, Tuscany has expanded into a full hospitality destination in Holladay. Adjacent to the main building, Bellissimo Gardens at Tuscany offers one of Utah's premier outdoor wedding venues, with the gazebo, Iron Forest, and River Stone Pavilion all backdropped by Mount Olympus. Franck's, the intimate French-inspired restaurant in the historic cottage on the property, provides an even more refined option for discerning palates. The restaurant employs 75 people at any given time, making it a significant economic presence in the Holladay community. Staff longevity is remarkable, with some employees working at Tuscany for more than a decade, creating the kind of consistency that turns first-time visitors into regulars who get greeted by name. That community connection showed up in unexpected ways, too—like when staff helped deliver a baby during a couple's pre-Valentine's Day dinner in 2016, or when management surprised a heartbroken prom-goer with a complimentary meal and words of encouragement. Planning Your Tuscany Experience Tuscany is located at 2832 East 6200 South in Holladay (zip code 84121), nestled in the wooded area near the Holladay Boulevard intersection. Complimentary valet parking handles the logistics, letting you focus on the evening ahead. Hours are dinner service nightly: Monday through Thursday 5-9 PM, Friday and Saturday 5-9:30 PM, and Sunday 5-9 PM. Reservations are strongly recommended, especially for weekends and holidays. Book well in advance for Valentine's Day, Christmas season, or any major celebration—these dates fill up fast. For the best experience, regulars suggest: The patio in summer: Request outdoor seating from May through September for that Italian villa atmosphere Holiday season visits: If you love festive decorations, November through January is spectacular Order the signatures: The double-cut pork chop, wood oven lasagna, and house-made gnocchi are customer-verified winners Save room for dessert: The 7-foot-4 chocolate cake and bread pudding both earn rave reviews Go for special occasions: Tuscany excels at making anniversaries, birthdays, and proposals feel extraordinary The price point runs $31-50 per person for dinner, placing it firmly in the fine dining category. Portions are generous—you'll likely have leftovers. The extensive wine list and full bar offer plenty of pairing options, though some note that wine can be pricey. Why Tuscany Still Matters to Utah's Food Scene In an era when restaurants come and go with alarming frequency, Tuscany's 29-year run speaks to something deeper than just good food. It represents the evolution of Utah's dining culture from the mid-1990s—when exhibition kitchens and wood-burning ovens were novelties—to today's sophisticated food scene. The restaurant's impeccable atmosphere and delicious food, with standout dishes like lasagna and ravioli, ensure a memorable dining experience that keeps customers returning for life's biggest moments. It's where proposals happen, where grandmothers celebrate 81st birthdays with meals they call the best of their lives, where couples mark 52 years of marriage over spicy seafood puttanesca and complimentary anniversary cake. The fact that Mark Eaton's jersey hangs in the arena while his restaurant continues to thrive in the Wasatch foothills tells you everything about both his legacy and Utah's appreciation for places that honor tradition while staying relevant. From auto mechanic to NBA legend to restaurant visionary—Eaton's improbable journey mirrors Tuscany's own unlikely transformation from a rundown building to a Holladay institution. Step inside, order the pork chop, watch the mountains turn purple at sunset from the garden patio, and you'll understand why some escapes don't require leaving town.

There's something audacious about building your entire restaurant around a single cut of meat—especially when that cut happens to be pork belly. But walk into Pork N' Roll on a Saturday afternoon in Draper and you'll understand why this Colombian restaurant has turned chicharrón from a specialty ingredient into a full-blown south valley phenomenon. The smell hits you first: caramelized pork fat meeting Colombian spices, plantains crisping in hot oil, and that mysterious house garlic sauce everyone keeps raving about. One customer put it perfectly: "Their garlic sauce is what dreams are made of." And when you're watching golden pork belly sizzle over Colombian potatoes topped with melted cheese, you start to understand what she meant. From Food Truck Roots to Draper's Colombian Kitchen Pork N' Roll didn't start with a brick-and-mortar vision. Like many of Utah's most authentic food stories, this one began on wheels—a food truck serving Colombian comfort food to hungry construction workers and adventurous eaters willing to track down something different. The concept was simple but bold: celebrate Colombia's centuries-old obsession with chicharrón by making it the star of nearly every dish. The transition from food truck to the permanent Draper location at 541 E 12300 South wasn't about going upscale. It was about creating space for the community that had formed around their pork belly bowls and fusion burgers. The fast-casual setup still carries that food truck energy—order at the counter, grab a buzzer, head to the outdoor seating with your dog if you want. But the kitchen's output? That's gotten more refined while staying true to traditional Colombian cooking methods. "This food truck visited my work today and I was very excited to see something new," one early customer remembered. "The BBQ burger was messy, but really good." That messiness, that unapologetic richness—it's become Pork N' Roll's signature. They're not trying to make chicharrón polite. They're celebrating it exactly as Colombian street food culture intended: bold, fatty, crispy, and deeply satisfying. The Secret Weapons: Papa Criolla and That Garlic Sauce Walk into any Colombian restaurant and you'll find empanadas and arepas. But papa criolla? That's where Pork N' Roll separates itself from the Latin food pack. These small yellow Colombian potatoes aren't your standard Russets—they're creamier, slightly sweet, with a texture one customer described as "little mashed potatoes inside a potato skin." Every signature bowl at this pork belly restaurant starts with a foundation of papa criolla topped with melted cheese. It's the base that holds everything together, providing a creamy counterpoint to the crispy chicharrón that comes piled on top. "The potatoes were PERFECTLY cooked," one reviewer wrote about her Chicharron Bowl order. That's not accident—it's technique. Then there's the house garlic sauce. If you read through customer reviews of Pork N' Roll, this sauce gets mentioned almost as often as the pork belly itself. It's served with the empanadas, drizzled over the bowls, and comes on the side with every burger order. The exact recipe remains house secret, but customers describe it as creamy, garlicky without being aggressive, with just enough tang to cut through the richness of pork fat. "Everything is absolutely amazing," one regular posted after her fifth visit. "10/10 recommend to anyone." Another diner noted the attention to detail: "From the wrap on the truck, to the paper bags, to the parchment paper in the boxes for burgers to the frequent diner card, and to the Little Pig BRANDED on the bun." They're not just cooking Colombian food in Draper—they're building a brand around it. Where Pork N' Roll's Menu Really Shines: The Burgers Here's something unexpected about the best Colombian food in Draper: the burgers might actually be better than the bowls. Salt Lake City Weekly's restaurant critic captured it perfectly when he wrote that Pork N' Roll's strength lies with their burger game, and after trying the Farm Burger, it's hard to argue. The Farm Burger ($16) is where Colombian tradition crashes into American burger culture and somehow creates something better than either. Start with a 160-gram Angus beef patty on a toasted brioche bun. Add American cheese, bacon, and caramelized onions—standard burger stuff. But then comes the twist: a fried egg (over easy, so the yolk runs) and crispy fried yellow plantain. "An over easy egg on a burger is always going to be a win," that City Weekly critic wrote, "but it's the crispy fried plantain that ties everything together." The plantain brings sweetness and a completely different texture—it's not trying to be bacon, it's offering something the burger couldn't achieve otherwise. One customer said her Farm Burger was "cooked perfectly with the egg complimenting the cheeseburger and bacon with cheese." Another described the whole experience: "Juicy, delicious with toasted bun. Even with the juices bun did not get soggy." The Porko Burger ($18) takes a different approach: same beef patty base, but topped with chopped pork belly, bacon, caramelized onions, and that cheese dip everybody talks about. It's maximum pork—beef and pork belly and bacon all stacked together. One customer called it "a flavor explosion in your mouth," which sounds like marketing copy but is actually a pretty accurate description of what happens when you bite through all those layers. For the BBQ-inclined, the BBQ Burger ($15) swaps the pork belly for chopped pork ribs. Fair warning from customers: it's messy. "Some pieces of rubbery tendon" were noted by one honest reviewer, but they still gave it four stars because the overall flavor compensated. The Colombian Experience: Chicharrón Done Right If you came specifically for authentic Colombian cuisine, the Chicharron Bowl ($19) is where Pork N' Roll proves its heritage. This is grilled pork belly the way it's been prepared in Colombian kitchens for generations—crispy on the outside, tender inside, chopped and piled over those papa criolla potatoes with melted cheese. Served with guacamole and house garlic sauce on the side. "A flavor explosion in your mouth," wrote one customer about the bowl. "The potatoes were PERFECTLY cooked on this one!!" Another noted the dish was "tender pork belly served atop perfectly cooked yellow potatoes drizzled with melty cheese; accompanied by guacamole and garlic sauce for added richness." But here's where plantains become Pork N' Roll's secret weapon. The Chicharrón Cone ($16) combines chopped pork belly with chopped plantain, served with crema and guacamole. When you get a bite that's equal parts plantain and chicharrón, the plantain's sweetness cuts the pork's richness in a way nothing else can. "When you get a bite that is equal parts plantain and chicharrón, you're in Colombian food heaven," one food writer observed. For the full Colombian experience—or when you're feeding a crowd—the Picada Porkonator ($40-46) brings the entire repertoire to one giant platter. This is a monumental meat plate featuring signature pork belly, chorizo, morcilla (blood sausage), both yellow and green plantains, and a heap of Colombian potatoes. It's designed for two diners, though ambitious eaters have been known to tackle it solo. "We shared the Picada Porkonator, I could try it, was very good too," one customer wrote after introducing a friend to the menu. "A lot of food!!!, but still great quality and very tasty." The Appetizers Worth Ordering The Canastas de Plátano ($13) are exactly what they sound like: fried plantain bowls. But calling them "plantain bowls" doesn't capture how clever they are. Plantains are fried into bowl shapes, then stuffed with your choice of pork belly, shredded chicken, shredded beef, or guava and cheese. They come with guacamole, cheese, and that house garlic sauce. Form and function—you eat the bowl along with everything in it. Empanadas ($12 for three) get the job done when you want something smaller. Served with Colombian ají and house garlic sauce, they're available filled with pork belly, shredded chicken, or shredded beef. One customer described them as "elegantly presented and bursting with flavor," though another noted the masa was "crunchy and flavorful and the fillings were savory and tasty." (Translation: good empanadas, not revolutionary, but solid.) For vegetarians in your group—and let's be honest, there aren't many options at a pork belly restaurant—the Patacon Pisao ($13) is basically plantain nachos. Fried plantain chips served with homemade chunky tomato sauce or guacamole. It's the best non-meat option on the menu, which one reviewer described as "delightful." What Makes Pork N' Roll Work in Draper's Food Scene Location matters in Utah's sprawling south valley. Pork N' Roll sits in Draper at the intersection where Salt Lake County meets Utah County, right off 12300 South. It's positioned perfectly for the Point of the Mountain corridor—catching traffic between Salt Lake City proper and Provo, serving both bedroom communities and the outdoor recreation crowd heading to or from the Wasatch. The outdoor seating and dog-friendly patio appeal to Draper's active lifestyle demographic. Post-hike meals, weekend family lunches, casual dinners where kids can move around—Pork N' Roll designed their space for how people actually live in the south valley. They even offer military discounts, which matters in a community with significant military family presence. "I walked in and the manager/owner greeted me with a very warm smile," one customer wrote. "He went over the menu with me to help me understand. He took my order with great elegance." That personal touch, that willingness to explain Colombian dishes to first-timers, creates an entry point for people who might otherwise stick with what they know. "I've had similar dishes when traveling to countries in South or Central America, but never in the States," another customer noted after trying multiple menu items. "I highly recommend giving this spot a visit." For Utah's growing Latin American population and anyone who's traveled Colombia or Venezuela, Pork N' Roll offers a taste of home. For everyone else, it's an education in what Colombian comfort food actually tastes like. Planning Your Visit to Pork N' Roll Location: 541 E 12300 S, Draper, UT 84020 (south valley, easy access from I-15) Hours: Monday-Thursday: 11:00 AM - 8:00 PM Friday-Saturday: 11:00 AM - 9:00 PM Sunday: 11:00 AM - 7:00 PM What to Order: First-timers: Farm Burger (plantain + egg combo is unique) Pork belly purists: Chicharron Bowl (the signature for good reason) Feeding a group: Picada Porkonator (bring two hungry friends) Can't decide: Porko Burger (maximum pork experience) Vegetarian friend: Patacon Pisao (plantain nachos) Good to Know: Fast-casual ordering (counter service, buzzers when ready) Outdoor seating available, dog-friendly patio Parking on-site Takeout and delivery available Military discounts offered Don't skip the house garlic sauce Papa criolla side order ($5) is small but worth trying Weekend dinner rush can mean 15-20 minute waits Price Range: Burgers $14-18, Bowls $19, Appetizers $11-13, Picada $40-46 Instagram: @porknrollut Why This Place Matters to Utah's Food Scene In a state where Colombian restaurants are still relatively rare—especially outside Salt Lake City proper—Pork N' Roll's success in Draper says something about Utah's evolving food culture. This isn't fusion for fusion's sake. It's Colombian tradition adapted thoughtfully for a Utah audience that's increasingly hungry for authentic international flavors. The food truck-to-restaurant journey mirrors a larger trend across the Wasatch Front: mobile food concepts proving their viability before committing to permanent locations. But Pork N' Roll didn't lose its street food soul in the transition. The fries still come crunchy, the portions remain generous, and that house garlic sauce hasn't changed since the truck days. "Hi there Draper/Riverton Area! I've visited Pork N Roll 5 times and have been satisfied every time so it's been consistent for me," one regular wrote. "Excellent Menu but the star for me is the burgers, fries, beer." Consistency matters when you're building a following in suburban Utah. People need to know that Tuesday lunch will taste like Saturday dinner, that the quality holds whether you're picking up takeout or sitting on the patio. Some customers have noted that recipes have evolved slightly since the food truck days—chicharrón seasoning is "more American now," one longtime fan observed, cooked slightly differently. But evolution isn't necessarily dilution. Sometimes it's refinement, finding the version that works for the audience you're actually serving while maintaining what made people fall in love with the food in the first place. Pork N' Roll isn't trying to be fine dining. They're not competing with Salt Lake City's upscale Latin restaurants. They're occupying their own lane: serious Colombian cooking in a casual environment, pork belly elevated from specialty ingredient to star player, and fusion burgers that actually improve on both traditions they're pulling from. In Draper's competitive restaurant scene, that's proven to be exactly what the south valley was craving.

The chips arrive at your table piping hot, fried to golden perfection in grass-fed beef tallow—not the industrial seed oils most restaurants hide behind. You're sitting in what used to be Vertical Diner's space on West Temple in South Salt Lake, but everything feels different now. Warmer. More purposeful. One diner put it simply: "It's not often a Celiac gets to eat a freshly fried churro!" That's the thing about Contento Cafe—Utah's only 100% gluten-free Mexican restaurant isn't just accommodating celiacs and gluten-intolerant diners. It's reimagining what clean-eating Mexican food can be in a state that's finally waking up to the seed oil conversation. Owner Loren Bell never imagined that the worst moment of his life would become the foundation for one of Salt Lake City's most groundbreaking restaurants. After moving to Utah from San Francisco in 1990 to study biology at the University of Utah, Loren transitioned into a full-time career as an arborist and master gardener. But in 2020, just a month after taking over the former Vertical Diner space, his wife took her own life after battling postpartum depression. "I disappeared for two years," Loren said softly. "I was raising two kids on my own. My son developed asthma - grief can do that to a little one." The unfinished café sat dormant through the pandemic, through his grief, through the impossible days of single fatherhood. But as Loren explained, "I felt driven to finish what I started. It was important for them and for me." On Cinco de Mayo 2023, he finally opened the doors to Contento—Spanish for "happy"—and in doing so, created something Utah's food scene had been missing. From Diet for a New America to Utah's Cleanest Mexican Kitchen The seeds of Contento were planted decades before the restaurant opened. "I read Diet for a New America by John Robbins back in high school," Loren recalled. "It changed my life." The book, written by the heir to the Baskin-Robbins empire who walked away from the family fortune to advocate for ethical eating, challenged everything Loren thought he knew about food, farming, and health. Fast forward thirty years, and those principles became the foundation of every dish Contento serves. "Everything we serve is organic and seed-oil free," Loren said. "Even the animal products - if they're not raised naturally, I won't touch them." This isn't marketing speak—it's a commitment you can taste. The grass-fed steak is sourced from cattle that graze on actual grass their entire lives. The salmon and shrimp are wild-caught, never farmed. Even Mary's Organic Chicken gets top billing on the menu because Loren knows where it comes from and how it was raised. What makes Contento revolutionary in Salt Lake City's Mexican food landscape isn't just the ingredient quality—it's the dedicated gluten-free kitchen. There's no risk of cross-contamination here because there's literally no gluten in the building. As one celiac diner noted, "Food was delicious and it was comforting to know that the restaurant was dedicated GF." For the celiac community, this is borderline miraculous. Most Mexican restaurants offer a few gluten-free options; Contento built its entire operation around them. And then there's the seed oil issue. Loren added a full bar and craft cocktails, explaining: "It's what people want when they're having Mexican food, and most places here only serve beer and wine." But he draws the line at cooking oils. While most restaurants fry everything in cheap canola or vegetable oil loaded with inflammatory omega-6 fatty acids, Contento uses only avocado oil and beef tallow. One customer who drives out of their way to support seed oil-free restaurants wrote: "Some of the best steak tacos I've ever had. Thank you for making your chips with beef tallow!!!" The Contento Bowl and Wild-Caught Salmon That Changed Everything Let's talk about what actually lands on your plate at this gluten-free Mexican restaurant in Salt Lake City. The Contento Bowl has become something of a cult favorite—so much so that Salt Lake Magazine's food writer admitted to ordering it three times before writing her review. The rainbow base consists of rice, black beans, house-made queso fresco and sour cream, pico de gallo, pickled red onion and esquites in a roasted jalapeño aioli. But here's where Contento gets interesting. The Spanish rice actually has flavor to it rather than just some red color from tomato paste, and the beans are blow-the-skin-off tender—a quality only attainable when freshly made. When you add the wild-caught salmon with roasted pineapple, something magical happens. The caramelized pineapple chunks, cut to pico de gallo size, create sweet contrasts against the savory base. And that esquites? The toasty corn is held together in a creamy-smoky-spicy aioli with onion and cilantro. The salmon tacos deserve their own paragraph. One reviewer described them as "summer dining Valhalla," noting that Contento's signature blend of shredded cabbage, pineapple and avocado brings the dish into a category of its own. For a state where fish tacos are often an afterthought, Contento's wild-caught approach feels revelatory. Then there's breakfast, which runs from 9 a.m. to 5 p.m. daily—because who decided breakfast food needs to stop at 11 a.m.? The chilaquiles might be the move here. Made with tallow-fried chips, eggs cooked your way, avocado, beans, rice, and sour cream, with the option of adding grass-fed steak, they hit the spot. As one breakfast enthusiast put it after trying the chilaquiles: "Oh wow, this place has good Mexican brunch and is really delicious." But perhaps the most enthusiastic review came from a gluten-free diner who raved: "The horchata latte was so good, breakfast burrito was the best I've had since going gluten free, and the churros? Amazing." The fact that a celiac can order churros without hesitation speaks volumes. The steak tacos also get consistent love. Axios described them as "expensive ($8.50 each), but they are large and delightful. The steak was tender and flavorful and paired well with the lightly crisp tortilla and pickled onions." That price point reflects the grass-fed, finished beef—not the feedlot stuff most taco shops use. South Salt Lake's Answer to the Celiac Crisis Here's what Contento represents for Salt Lake City's gluten-intolerant and celiac community: freedom. One diner captured it perfectly: "This was some of the best Mexican food I've had in Utah. 100% dedicated GF kitchen which was really nice." Another added that they felt safe enough to order anything from the menu—a luxury celiacs rarely experience. The restaurant has become something of a pilgrimage site for gluten-free diners across the Wasatch Front. Loren noted that "People drive here from Draper, Bountiful, even Utah County." That's a 45-minute drive for some folks, but when you're dealing with celiac disease, finding a completely safe restaurant is worth the journey. The consensus among celiac diners is clear: "We love this place, especially since it's 100% gluten free dedicated kitchen. The tacos are really great, including the breakfast tacos." The volume of positive reviews on Find Me Gluten Free—a platform specifically for celiacs—tells you everything you need to know about Contento's commitment to safety. But Contento isn't just serving the celiac community. Loren explained his broader philosophy: "I'm not celiac. But I eat this way because I vote with my money. I don't support how they're growing our grains. I think if more people knew what was going into their food, they'd change how they eat too." That authenticity resonates. One family reviewer noted: "It was so fun to try 'clean' Mexican food without any seed oils. I was so impressed by the food and the service." This is food people feel good about eating—not just because it's safe, but because it aligns with their values. Coffee Snobs, Craft Cocktails, and the Full Contento Experience Most Mexican restaurants in Utah stick to beer and wine. Loren went a different direction. "I'm snobby about coffee. It had to be done right," he said, adding that though he doesn't drink alcohol himself, he built a full bar with craft cocktails because "most places here only serve beer and wine." The coffee program features espresso drinks and pour-overs made with single-origin beans. The horchata latte has become a signature—imagine traditional horchata's cinnamon-rice sweetness meeting espresso. It's so good that one customer simply called it "the best I've had since going gluten free." There's also a Mexican Mocha for those who want their chocolate fix with their morning caffeine. On the cocktail side, the Batanga—a highball made with tequila and Mexican Coke—offers the kind of simple perfection that's harder to execute than it sounds. The Spicy Margarita consistently gets mentioned in reviews, and there's even a Rumchata situation happening that blends vodka, horchata, and espresso into something dangerously drinkable. The vibe inside reflects the former Vertical Diner space but with Loren's personal touch. Axios noted that "the warm and cozy interior reminded me of Bar Flores, one of my favorite Los Angeles watering holes." The peach and white color scheme creates that southwestern feeling without veering into Tex-Mex cliché territory. What Utah's Food Scene Didn't Know It Needed Loren still works as a gardener and arborist, explaining: "I still care deeply about the environment. But here, I get to share something immediate with people. I get to nourish them." That dual commitment—to the land and to feeding people well—runs through everything at Contento. The restaurant occupies an interesting position in South Salt Lake's evolving food landscape. It's taken over the space that once housed Vertical Diner, one of Utah's plant-based dining pioneers. As one reviewer noted, "It's fitting that their current digs used to belong to our friends at Vertical Diner." Both restaurants share a commitment to thoughtful ingredient sourcing, just from different philosophical angles. What Contento proves is that you can serve traditional Mexican flavors—chilaquiles, birria, carnitas, fajitas—without compromising on ingredient quality or dietary safety. The gluten-free Mexican restaurant category barely existed in Salt Lake City before Contento. Now it's setting a standard that other restaurants will struggle to match. Loren's vision is modest but powerful: "I never worked in a restaurant before this. But I always wanted to own one. And now, here it is. People come in, they feel good, and they come back." Planning Your Visit to Contento Cafe Contento Cafe sits at 2280 South West Temple in South Salt Lake, just south of downtown and easily accessible from I-15. Parking can be tight—there's a small lot behind the restaurant, but street parking works in a pinch. Hours are Tuesday through Thursday 11 a.m. to 8 p.m., Friday 11 a.m. to 9 p.m., Saturday 9 a.m. to 9 p.m., and Sunday 9 a.m. to 8 p.m. They're closed Mondays. If you're coming for breakfast or brunch, know that the breakfast menu runs until 5 p.m. daily, so you've got flexibility. What to order? Multiple reviewers mentioned the Contento Bowl as a must-try, with one noting: "The Contero Bowl was a real winner." If you're a taco person, the grass-fed steak tacos and wild-caught salmon tacos both get consistent love. For breakfast, regulars recommend the chilaquiles and breakfast tacos. And yes, get the chips and guac—those tallow-fried chips are worth it. Don't skip dessert. As one enthusiastic reviewer put it: "We had the churros for dessert. I will dream about them until I go back." Recently, they've added rice pudding empanadas with house-made caramel ice cream, which sounds like the kind of thing you drive across town for. Reservations are available through OpenTable, which is smart if you're coming on a Friday or Saturday night. The space isn't huge, and word has spread fast about this being Salt Lake City's only dedicated gluten-free Mexican restaurant. Follow them on Instagram @contentocafeslc for menu updates, Taco Tuesday specials, and the occasional behind-the-scenes look at how they're sourcing ingredients. In a city where Mexican food options run from fast-casual chains to upscale modern interpretations, Contento Cafe carved out something entirely its own. It's the only place in Utah where celiacs can order churros without asking seventeen questions. It's where seed oil-conscious eaters can get grass-fed steak tacos fried in beef tallow. It's where Loren Bell turned grief into something nourishing—not just for himself, but for a community of diners who've been waiting for exactly this kind of restaurant. One reviewer captured the excitement: "First off I'll start by saying!! Enjoy this place while you can because I personally believe this place is going to BLOW UP!" They're probably right. Because Contento isn't just filling a gap in Salt Lake City's gluten-free dining scene—it's proving that Mexican food can be both traditionally delicious and radically clean at the same time.

Pull open that brass ring on the heavy wooden door at 1458 S Foothill Drive, and you've done something most Salt Lake City diners never experience anymore. You've stepped back in time to when dinner wasn't something you squeezed between errands, but an event worth dressing up for. The heavy pewter mug in front of you catches the dim glow from stained glass windows depicting medieval figures, and your server—dressed in period costume that somehow doesn't feel gimmicky—explains that tonight, you'll experience the only authentic five course meal in Salt Lake City. One recent diner captured it perfectly when they described their visit as not just a meal, but a complete experience. And they're not wrong. This isn't just about the food, though the food is exceptional. It's about the fact that in a city increasingly dominated by fast-casual concepts and trendy gastropubs, Five Alls Restaurant has been doing the exact same thing—unapologetically, defiantly—since 1969. How a European-Trained Chef Built Utah's Most Unique Fine Dining Experience Richard Halliday didn't set out to create Salt Lake City's most distinctive restaurant. He just wanted to cook food the way he'd learned it—from his mother's kitchen, from culinary studies in Europe, and from years working under Finn Gurholt at the legendary Finn's Restaurant on Parleys Way. When Halliday bought the former Balsam Embers location in 1969, he brought with him something the Salt Lake Valley had never really seen: a commitment to the full European dining tradition, complete with multiple courses, continental technique, and an atmosphere that transported diners somewhere far from suburban Utah. The Five Alls name itself tells you everything about Halliday's vision. It's a reference to classic British pub signs depicting five figures: the king who governs all, the bishop who prays for all, the lawyer who pleads for all, the soldier who fights for all, and the countryman who pays for all. That kind of historical detail—the willingness to explain a 500-year-old tradition to Utah diners—characterized everything Halliday did. He learned to be baker, chef, carpenter, and decorator all at once, slowly transforming the space into something that felt genuinely transported from medieval England. What makes the Five Alls story even more remarkable is what happened in 2019. After 50 years of operation, the restaurant briefly closed when Anne Halliday Lentz, Richard's daughter who had run it alongside him, faced the impossible task of managing the kitchen while caring for her ailing father and raising three young children. But customers were thrilled when it reopened under new ownership, with longtime fans reporting that signature dishes like the Chicken Kiev remained just as exceptional as they remembered. The Five Course Tradition: What Makes This Fine Dining Format Special Here's what most people don't understand about the five course meal format until they experience it: it fundamentally changes how you eat. At Five Alls, dinner isn't something you rush through. The carefully timed progression—from appetizers to soup or salad to entree to dessert—creates a rhythm that forces you to slow down and actually taste what you're eating. The meal begins with what regulars call the "addictive" starter course: poppyseed breadsticks served with clam dip and spicy Scottish meatballs. These aren't afterthoughts—they're house-made, and customers consistently mention them as highlights. Then comes your choice of seasonal soup, fresh fruit, or one of the most underrated salads in Salt Lake City. Recent reviewers have described it as exceptionally fresh, with crisp greens and excellent dressing that could easily stand as a meal on its own. The third course brings house-made rolls with butter, giving you a moment to breathe before the main event. And here's where Five Alls separates itself from every other restaurant in the Salt Lake Valley: when your entree arrives on its heavy pewter charger plate, you realize everything you've eaten so far was included in one price. The wild rice or baked potato, the vegetables, the beverage—it's all part of the experience, not a series of add-ons. Finally, dessert: a parfait and an almond macaroon for the road. The whole meal takes about 90 minutes, and by the end, you understand why couples have been celebrating anniversaries here since 1969, why nervous young men still choose this dimly lit room with its valley views to propose, why families have returned for generations, creating traditions that span nearly five decades. Filet Oscar and Chicken Kiev: The Signature Dishes That Define Old-School Continental Cuisine Let's talk about the Filet Oscar, because this dish alone explains why Five Alls has survived 55 years. It's a nine-ounce filet mignon cooked to your specification, topped with asparagus spears and fresh Alaskan king crab meat, all finished with a creamy béarnaise sauce. This isn't fusion cuisine or a modern interpretation. This is classic continental cooking executed the way it was meant to be. Couples who've been coming for years consistently order the Filet Oscar as their favorite, and they're far from alone. Diners rave about the quality—some ordering it cooked "black and blue" (seared outside, cool inside) report it's among the most delicious steaks they've ever tasted. The crab isn't an afterthought—it's generous, fresh, pre-split so you're not wrestling with shells, and it transforms an excellent steak into something genuinely special. Then there's the Chicken Kiev, the other signature that's been on the menu since day one. This is free-range, boneless chicken breast topped with house-made hollandaise sauce—crispy outside, butter-tender inside. Starting around $54 for the complete five-course experience, it's a moist, perfectly breaded chicken breast served with exceptional hollandaise that keeps customers coming back year after year. The menu also features Filet Roquefort (blue cheese, mushrooms, bacon, red wine sauce on an English muffin base), pre-split Alaskan king crab legs, New York strip, fresh salmon, and a stuffed pork chop with sage-bread dressing. Every entree includes all five courses—appetizers, soup or salad, rolls, sides, dessert—making the pricing more reasonable than it initially appears. You're not paying for one plate; you're paying for an evening. The Old English Atmosphere: Pewter, Stained Glass, and Costumed Servers Walking into Five Alls feels like entering a different era—or maybe a different country. Broadswords and shields decorate the walls, tables come complete with pewter mugs and charger plates, and backlit stained glass windows depict each of the five figures from the restaurant's namesake tradition. The stained glass alone tells stories, with each panel depicting one of the five figures from British pub history. The servers wear period costumes—corsets and medieval-inspired attire that somehow enhances rather than distracts from the meal. Old English themed dining with charming, costumed servers and meals served on authentic pewter ware lit by hand-crafted stained glass creates an atmosphere that's theatrical yet sincere. This isn't a Renaissance fair with food as an afterthought. This is a restaurant that happens to have fully committed to its theme. The dining room features dark wood paneling, leather-look tablecloths, tapestries, and vintage chandeliers that create pockets of warm light in an otherwise dim space. There's a fireplace for winter evenings. The private dining rooms—the "Parlour" and the "Guildry"—offer views over the Salt Lake Valley that become particularly spectacular at sunset. Couples celebrating multiple anniversaries describe spending years enjoying meals on those distinctive pewter plates. The pewter itself deserves mention. Real pewter stays cold longer than ceramic, which means your water stays refreshingly chilled throughout the meal. The weight of the goblets and chargers adds a sense of ceremony to even the simplest action of taking a drink. It's these small details—the brass ring door handle that requires real effort to pull, the way candlelight reflects off pewter, the muted classical music in the background—that separate Five Alls from restaurants that merely serve food. Five Alls in Salt Lake City's Fine Dining Landscape What makes Five Alls Restaurant genuinely important to Utah's food scene is its stubborn refusal to change. In an industry obsessed with innovation and Instagram-worthy presentations, Five Alls has served essentially the same menu in essentially the same way for 55 years. It's a bold move to operate an atmosphere-heavy eatery serving classic dishes like Chicken Kiev and Filet Oscar for more than half a century, especially in a market that typically rewards novelty over tradition. Located in the Foothill neighborhood near the University of Utah, Five Alls occupies a unique position in Salt Lake City's dining ecosystem. It's not trying to compete with modern New American restaurants or chase food trends. Instead, it offers something increasingly rare: a formal dining experience that takes itself seriously without being pretentious about it. Multi-generational customers describe getting engaged beneath the restaurant's distinctive stained glass windows, creating memories that span decades. The restaurant serves as a bridge between Utah's past and present—a place where prom-goers nervous about which fork to use get gentle guidance from experienced servers, where anniversary couples celebrate milestone after milestone, where the same families return generation after generation. When the restaurant briefly closed in 2019, the outcry was immediate and heartfelt. Families who'd been customers since the opening shared stories of four generations making Five Alls their favorite restaurant. That's not marketing speak. That's what happens when you create something authentic and then protect it from the pressure to constantly reinvent yourself. Five Alls isn't perfect—the building shows its age, parking can be tricky, and prices reflect the complete five-course experience—but it offers something you can't find anywhere else in the Salt Lake Valley: a genuine time capsule of what fine dining meant before "fine dining" became an Instagram hashtag. Planning Your Visit to Five Alls Restaurant Five Alls Restaurant operates Wednesday through Saturday from 5:00 PM to 9:00 PM, with Monday and Tuesday closures. The limited schedule is part of the experience—this isn't a place you drop into on a whim. Make reservations, especially for weekend evenings or special occasions. The restaurant is located at 1458 S Foothill Drive in Salt Lake City, tucked into a building that's easy to miss if you're not looking for it. Parking is available on the Foothill side at the front entrance, as well as in adjacent bank parking lots. There's also parking on the west side of the building with entrance via stairs on 2300 East. When it comes to ordering, longtime customers recommend the Filet Oscar if you want to understand why people have been coming here for 55 years. The Chicken Kiev runs about $54 for the complete five-course experience, while the Filet Oscar is around $97. Remember: these prices include appetizers, soup or salad, house-made rolls, sides, dessert, and that almond macaroon to take with you. First-time visitors consistently note that when they understand everything included, the pricing feels quite reasonable for the experience. Dress code ranges from formal to business casual—most diners lean toward the dressier end, though it's not strictly enforced. This is the kind of place where dressing up feels appropriate and actually enhances the experience. The meal will take 90 minutes minimum, so plan accordingly. This isn't dinner—it's an evening. The private dining rooms (Parlour for 8-18 guests, Guildry for up to 38) book up quickly for special events, particularly in December. The main dining room can accommodate larger groups with advance notice. Contact the restaurant directly at (385) 528-1922 or through their website at fiveallsfinedining.com. For special occasions—proposals, milestone anniversaries, graduation celebrations—the staff can work with you to add personal touches. They've seen thousands of engagements over the decades, so they know how to make your moment memorable without being intrusive. There's something almost defiant about Five Alls Restaurant's continued existence. In a food culture that prizes innovation above all else, that treats restaurants as disposable trend vehicles, Five Alls just keeps serving the same Filet Oscar it served in 1969. The pewter plates still require serious dishwashing effort. The servers still wear medieval-inspired costumes. The brass ring door handle still requires two hands to pull. And people keep coming—not despite these anachronisms, but because of them. Because sometimes what you want isn't the next big thing. Sometimes you want the thing that's been around longer than you have, that your parents loved before you were born, that will probably still be here after you've had your own kids and brought them for their first five-course meal. That's what a five course meal in Salt Lake City looks like when it's done right. Not as a gimmick or a throwback, but as a tradition worth protecting.

There's something deeply comforting about walking into Feldman's Deli on a Tuesday afternoon—the smell of wet-smoked pastrami hitting the griddle, the sound of knife against cutting board as half-pound sandwiches get assembled, the hum of conversation from regulars who've been coming here since 2012. One customer perfectly captured the experience: "I loved everything about the sloppy joe sandwiches. They were piled high and creamy. Kept me full." This isn't just another sandwich shop tucked into a Canyon Rim strip mall. This is Utah's only authentic Jewish deli, and it exists because two people from Newark, New Jersey missed home badly enough to recreate it 2,000 miles west. How a New Jersey Couple Created Salt Lake City's Only Real Jewish Deli Michael and Janet Feldman arrived in Salt Lake City during the 2002 Winter Olympics—Michael worked as a drug-testing specialist, and the couple fell for Utah's mountain scenery hard enough to stay. But something was missing. As Michael remembers it, they asked around for good East Coast Italian food and realized immediately: "I wasn't in New Jersey anymore." If they couldn't find the Italian mom-and-pop joints they grew up with, what hope was there for authentic Jewish deli? So they built it themselves. When Feldman's opened around Thanksgiving 2012, their goal was straightforward: create an authentic delicatessen that tasted like the flavors they knew growing up in New Jersey and New York. Janet, whose family owned bakeries in Newark, took over the kitchen. Michael, a chemist by trade, handled the front of house. And crucially—because this is what separates Feldman's from every other deli wannabe in Utah—they ship their meat, pickles, and mustard directly from New York to deliver that authentic Northeast experience. Michael won't reveal his exact pastrami source—"I've been sworn to secrecy," he told City Weekly—but confirms it's Carnegie-style wet smoked meat. The rye bread gets baked to Janet's specifications because nothing produced locally met her standards. Even the pickles are Brooklyn brined, not vinegar-based. This isn't cosplay. This is the real thing, transplanted. The Legendary Sloppy Joe and What Makes Feldman's Sandwiches Unforgettable Let me be clear about something: the Sloppy Joe at Feldman's isn't the Manwich ground beef thing you remember from elementary school cafeterias. This is a completely different animal with a backstory that runs through Ernest Hemingway's Havana. The story goes like this: Hemingway frequented a bar in Havana called Joe's that served a double-decker sandwich with beef tongue and ham on Cuban rye. He told his friend Thomas Sweeney, the mayor of Maplewood, New Jersey, about it. Sweeney wanted to replicate the sandwich back home, but kosher delis couldn't serve ham—so they substituted corned beef and pastrami, added coleslaw, and the New Jersey Sloppy Joe was born. At Feldman's, the signature Sloppy Joe is a double-decker masterpiece: corned beef, pastrami, Thousand Island, and coleslaw on Jewish rye—no modifications allowed. It's a full half-pound of meat. One reviewer called it simply "the best Pastrami sandwich I have ever had in my life." Another described it as "the best sloppy Joe's pastrami sandwich in the northern hemisphere." But here's the thing about Feldman's—every sandwich hits like that. "The Pastrami and Corned beef are shaved super thin, stacked mile high, and lovingly grilled for the best sandwiches around," explained one regular who's eaten at delis from New York to Chicago to LA. The corned beef Reuben comes with Swiss, sauerkraut, and Thousand Island. The pastrami Reuben earned raves: "don't try to share one with your partner, get your own—SO GOOD!" A customer summed it up perfectly: "What an awesome sloppy Joe! The sandwich was put together so well and with so much meat! The bread was so soft and tender I literally loved every bite of the first half of my sandwich." That last part's important—these are legitimately half-pound sandwiches. Most people take half home. Some eat it for breakfast the next day, which is not a joke these folks are making. Beyond Sandwiches: Matzo Ball Soup, Bagels, and Old World Specialties Walk into Feldman's any day and you'll find homemade entrées including Pierogi, Stuffed Cabbage, Kielbasa, Brisket, and matzo ball soup. The matzo ball soup brings people back to childhood Passovers. One reviewer captured the full East Coast deli experience: "great Matzo Ball Soup, followed by an overstuffed sandwich and great pickles." John Feldman, who took over operations from his parents in 2023, hand-rolls and bakes two dozen bagels daily—42 on Saturdays. They're traditional New York style, boiled and baked fresh. Customers report they often sell out by noon, so get there early if bagels are your goal. The Old World specialties menu reads like a love letter to Eastern European Jewish cooking: gefilte fish, smoked whitefish salad, knishes, latkes (potato pancakes), chopped liver. One customer noted "Potato pancakes and matzoh soup are the stars of the menu." These aren't afterthoughts—they're family recipes Janet brought from New Jersey, the kind that require "a little bit of this and a little bit of that" rather than precise measurements. A Family Business Passes to the Next Generation in Canyon Rim In May 2023, John Feldman—Michael and Janet's youngest son who'd worked at the deli since age 13—took over daily operations. In June, Janet left the kitchen. For a 26-year-old, that's a heavy torch to carry. John worried the longtime staff wouldn't accept him. But as he tells it, because his parents trusted him, so did the team. The hardest part wasn't managing people. As John explains, "My mom can just touch anything and it turns to gold." So he sat with Janet, watching her make every menu item, trying to decode her Yiddish-style cooking where everything's "a little bit of this, a little of that." He enrolled in Park City Culinary Institute. He had Michael and regular customers taste-test everything until he got it right. "At least 500 people came up to me to say how awesome the deli was," John remembers from accepting a dining award. "It just made me realize, I don't want to take that away from this community." That community shows up. Food writer Stuart Melling called Feldman's "a restaurant for everyone, from every background," noting how the deli attracts a stunning cultural mix—doctors, day laborers, ladies who lunch, Park City art collectors, ski bums stopping by before hitting the slopes. Salt Lake City's Jewish Deli Scene and Feldman's Place in Utah Food Culture There are about 6,000 Jewish people and four synagogues in Utah, plus more than 200,000 Utahns who grew up with real deli culture. For them, Feldman's isn't just good food—it's cultural memory made edible. But the deli's appeal extends way beyond nostalgia. City Weekly's glowing 2012 review launched "the rocket ride," as Michael calls it, but he's clear: "the No. 1 thing that drives business is customers talking about it." During one visit, a customer was overheard telling his first-time friend: "My boys told me about this place." That's how Feldman's grew—word of mouth, one transcendent sandwich at a time. The deli features live music Friday and Saturday nights. Michael himself sometimes sits in with his impressive collection of acoustic guitars, hosting everyone from JT Draper to Doug Winch and the Wandering Stars. The atmosphere gets described as "New York chic meets ski chalet comfort"—rustic-chic with painted wooden chairs, roughly hewn plank wainscoting, and crisscrossing beams across the open ceiling. Planning Your Visit to Feldman's Deli in Canyon Rim Location: 2005 E 2700 South, Salt Lake City, UT 84109 (Canyon Rim neighborhood, about 12 minutes south of downtown) Hours: Tuesday-Saturday, 8am-8pm | Closed Sunday-Monday What to Order: First-timers: Get the Sloppy Joe ($12.50) with a side of french fries—people genuinely describe these fries as addictive The Reuben (pastrami or corned beef versions, both exceptional) Matzo ball soup if it's cold or you need comfort Fresh bagels in the morning (get there early—they sell out) Latkes as a side if they're available Insider Tips: Arrive after the lunch rush (around 1:30pm) for your choice of seating—this place gets packed Order "not grilled" if you want to taste the bread quality Plan to take half your sandwich home unless you're genuinely starving The pickles are brined Brooklyn-style (no vinegar), imported from New York—they taste different from what you're used to Free parking in the strip mall lot Follow: Check their website for live music schedules and daily specials Michael and Janet Feldman opened Feldman's in 2012 to fill a void—Salt Lake City had no authentic Jewish deli serving traditional sandwiches and Old World specialties. Thirteen years later, with John Feldman carrying the family legacy forward, the deli remains what it's always been: a place where pastrami gets sliced daily, bagels are hand-rolled every morning, and the kind of sandwich that changes how you think about sandwiches costs about $12 and comes with a side of cultural heritage. As one visiting deli expert wrote after his first visit: "I found myself in the midst of a 21st century incarnation of a classic New York Jewish deli—a warm, bustling, inviting ambiance with painted wooden chairs and tables occupied by patrons engaged in scintillating conversation while enjoying classic deli food." That's Feldman's. That's why it matters. And that's why it's the only real Jewish deli Salt Lake City needs.

The first thing you notice isn't the pizza itself—it's the weight of the aluminum sheet pan when Sam Pew slides it across the pickup counter at Leavity Bread & Coffee. Two types of pepperoni curl at the edges, shishito peppers blister between pools of stracciatella cheese, and grana padano creates these thin, crispy ridges where the cheese has caramelized against the pan. The crust underneath is so thin you can see light through it when you hold a slice up, but it doesn't flop. It doesn't bend. It holds. People are calling it the best pizza they've had in Utah, and when you're competing for one of 90 slots against 200 other people every Thursday at 5:00 PM, you start to understand why. From Pennsylvania Pizza Shops to Salt Lake City's Secret Scene Sam Pew started making pizza when he was 15 years old in Pennsylvania pizza shops, learning the craft the old-school way—by watching, by burning his forearms on deck ovens, by understanding that great pizza is as much about patience as it is about technique. He grew up in Philadelphia, where finding authentic New York-style pizza isn't a quest, it's just Tuesday. After spending two years as head butcher at Beltex Meats in Salt Lake City's Liberty Wells neighborhood, Pew returned to Philadelphia to refine his pizza skills, working in different restaurants and traveling through Europe to study traditional techniques. When he came back to Utah in early 2022, he started making pizzas out of his home and giving them away through Instagram. The response got out of control fast. His wife complained of a kitchen full of pizzas, and people driving through the neighborhood, picking up pizzas and clogging up the street. That's when everyone he knew encouraged him to start an actual pizza business. The name "Secret Pizza Club" started as a joke. He called it that a couple of times, and people hashtagged it —if you know, you know. The first official meeting happened July 12, 2022, at Arlo in Salt Lake City's Marmalade district. Now, operating out of Leavity Bread & Coffee at 1000 S Main St in the Ballpark neighborhood, the secret is very much out. The Science Behind Utah's Highest-Rated Pizza What makes Secret Pizza Club different from the dozens of other pizza options in Salt Lake City isn't just Sam's Philadelphia background or his butchering expertise—it's his obsessive approach to fermentation. He starts with a pre-ferment, like a poolish or a biga, then goes for anywhere from 48 to 72 hours , depending on the hydration. This isn't just technique for technique's sake. Long cold fermentation does three critical things: it develops complex flavors you can't get from same-day dough, it creates a crust structure that's simultaneously crispy and airy, and it makes the pizza more digestible. When Barstool Sports founder Dave Portnoy visited in October 2025 and gave Secret Pizza Club an 8.2 rating —the highest score for any pizza in Utah—he immediately recognized what Sam was doing. Portnoy said the inspiration was Angelo's in Philly, calling it superior to anything he'd had in Utah . That 8.2 score isn't just a number; it's validation from someone who's reviewed thousands of pizzas across the country. Sam went to Pizza Expo in Las Vegas and realized the pizza-making community is actually quite small and tight-knit. Everyone nerds out on pizza, trading tips online, constantly making tweaks . It's a never-ending process. The Pepper-Roni Experience and What Makes It Worth the Wait Teresa Heroux had been stalking Sam's Instagram for three weeks before she finally secured a slot. She battled against some 200 others over five days to get a reservation. When that pizza finally arrived—the Pepper-Roni with its two types of pepperoni, shishito peppers, olive oil, basil, oregano, stracciatella, and grana padano—she and her husband David Francis knew immediately that all the effort was worth it. The pizza is better than any they'd eaten at ubiquitous pizza shops in New York City or Chicago. Part of the allure is the thrill of the chase, Teresa admitted, but after trying a few slices, they learned the fervor wasn't just hype. This pizza is good enough to fight for. Sam's approach to toppings reflects both his butchering background and his wife's work at the farmers market as an artist. He's always there as well, looking around for seasonal vegetables . The menu stays simple—usually a plain cheese, a pepperoni, and a seasonal pie like the signature Pepper-Roni. But there's nothing simple about the execution. Behind the scenes, Sam and sous chef Nick Garcia go through about 50 pounds of cheese per night—a combination of mozzarella and gouda that they slice the night before, arranging it like shingles on parchment paper for easy assembly. They work as a rhythmic blur of arms amid scatterings of dusty white flour, grabbing blobs of dough, stretching them, slapping on slices of mozzarella and pouring circles of red tomato sauce and toppings. Over and over again, about 100 times per drop. Even local pizza enthusiast Jesse Breinholt, who prefers Chicago-style pizza, admits Sam's pizza is really good—high praise from someone who's tried everything Salt Lake's pop-up pizza scene has to offer. Why Salt Lake City Needed This Pizza Salt Lake City's pizza reputation has never been great. The city is known for either chain restaurants or Neapolitan-style wood-fired options, which are beautiful in their own right but leave a massive gap for people craving that authentic New York-style slice. There's a lot of pizza in Salt Lake City, but it's almost always either from a chain restaurant or baked Neapolitan-style in a wood-fired oven. Sam's bringing something different—that bread-baker's approach to making really good dough and using quality ingredients while keeping the heart and soul of a New York slice. New York pizza has a reputation as greasy street food, and yeah, there are plenty of dollar slices in Manhattan. But there are also more pizzerias taking a more bread-baker's approach, making really good doughs, good quality ingredients, but keeping the heart and soul of a New York slice. Todd Bradley, owner of Leavity Bread & Coffee where Sam operates, gets it. Bradley said Sam is the best and deserves every bit of success he's having and getting. Even though it means losing an employee at the bakery, Bradley encouraged Sam to chase the pizza dream down and quit his bakery gig to focus on pizza full-time. The Drop Culture and How to Get Your Slice Here's how the Secret Pizza Club ordering system works: Pre-orders open on Thursdays at 5:00 PM and 5:20 PM for drops on the following Sunday and Tuesday. You need to be ready, phone in hand, refreshing the ordering website at exactly 5:00 PM. Slots go fast—we're talking 200+ people competing for around 90 available reservations. Each drop produces about 100 pizzas total, with roughly 90 sold through the website pre-order system. Sometimes there are a few pizzas left over for walk-ins, but don't count on it. The smart play is securing your spot during the Thursday pre-order window. This scarcity model isn't artificial—Sam physically can't make more than 100 pizzas per drop given his current setup at Leavity's kitchen. The space, the ovens, the vent hood—everything has limitations. But that's also what makes it special. There's something about knowing that only 100 other people are going to eat this exact pizza on this exact night. Sam's considering adding a third night to the rotation as demand continues to grow. But he's also aware of a paradox: How special is a pizza that everyone can get? Still, he stands by his core principle. He believes every neighborhood needs a good mom-and-pop pizza shop. What's Next: The Brick-and-Mortar Dream Sam's planning to open a brick-and-mortar location—something around 1,000 square feet, reminiscent of those quintessential East Coast mom-and-pop pizza shops. He promised a new, better way was on the horizon, a brick-and-mortar location where he plans to recreate the quintessential East Coast pizza shop of his youth. The timing is uncertain but imminent. The biggest challenge has been finding a suitable space. Sam's probably driving real estate agents nuts, but as he says, it's a big commitment. He needs a place already built out with the right equipment for pizza—something that's rare in Salt Lake City's lower-density neighborhoods. Part of him worries that making the pizza more available will sacrifice some of its appeal. But he's encouraged by the mix of repeat customers at his weekly drops. These aren't just hype-chasers—they're people who genuinely love the pizza and come back week after week when they can snag a slot. Planning Your Visit to Secret Pizza Club Current Location: Leavity Bread & Coffee, 1000 S Main St, Salt Lake City (Ballpark neighborhood, near Liberty Park) Drop Schedule: Sundays and Tuesdays (pre-orders open Thursdays at 5:00 PM and 5:20 PM) How to Order: Follow @sammakespizza_slc on Instagram for drop announcements and ordering links. Set a phone alarm for 4:59 PM on Thursdays. Have your payment info ready. Be prepared to move fast. What to Order: Start with the classic cheese to taste Sam's dough and fermentation technique. Graduate to the Pepper-Roni if you want the full experience—two types of pepperoni, shishito peppers, stracciatella, and grana padano. Order the seasonal special if you want to see what Sam found at the farmers market that week. Price Point: Competitive with other high-quality pizza in Salt Lake City. You're paying for 72-hour fermented dough, premium ingredients, and a pizza that people literally fight for online. Parking: Street parking available on Main Street and surrounding Ballpark neighborhood streets. Leavity Bread & Coffee has its own parking area as well. Can't Get a Reservation? Sam recommends Big Apple Pizzeria at 2939 E 3300 South when he's in need of a good New York-style slice. Other solid options in Salt Lake's growing pop-up pizza scene include Baby's Bagels (Pie Boy Pizza) and One Eyed Dog Pizza for Chicago tavern-style. Secret Pizza Club isn't just about pizza—it's about a Philadelphia kid who spent 15 years learning the craft, who worked as a butcher understanding meat and quality, who traveled to Europe studying techniques, and who came back to Utah to fill a real gap in Salt Lake City's food scene. The 8.2 rating from Dave Portnoy put a national spotlight on what locals already knew: sometimes the best pizza comes not from a restaurant with a dining room and a host stand, but from someone working out of a borrowed bakery kitchen twice a week, making 100 perfect pies at a time. If you can't score a reservation, keep trying. The brick-and-mortar is coming. Until then, set that Thursday alarm, keep your phone charged, and get ready to compete for what might be the best slice of New York-style pizza west of Philadelphia.

There's a crispy rice patty sitting in a pizza box on Fort Union Boulevard that's making people do double-takes. It's topped with spicy crab salad, fresh salmon, and—here's where it gets interesting—crumbled Hot Cheetos. Welcome to Keyaki Sushi, where a small family decided that traditional sushi rules were more like guidelines, and Utah's Latin Japanese fusion sushi scene would never be the same. Located at 777 E Fort Union Blvd in Midvale, Keyaki occupies an unassuming strip mall space that belies the creativity happening inside. The smell of panko-fried rolls mingles with the sweet-tart punch of fresh mango, while orchid blossoms arrive tucked into takeout boxes like small gestures of celebration. One customer who identifies as "not a sushi person" admits they've "been craving this again since I went," while their friends ordered the Hot Cheeto roll, Fuji roll, Hawaiian roll, and Sakura roll and haven't stopped talking about it since. From Commissary Kitchen to Fort Union: The Keyaki Family's Fusion Journey Established in September 2022, Keyaki Sushi started as a family-owned business in a tiny storefront on a commissary kitchen in Murray. What began with catering events and weddings has evolved into something more permanent—and decidedly more adventurous. The family created Keyaki with the purpose of innovating and creating while working on what they are passionate about. In September 2024, Keyaki was able to expand and find a new home in their current Midvale location. The move represented more than just additional square footage. It was validation that their approach—melding Latin street food sensibilities with Japanese sushi techniques—resonated with Utah diners looking for something beyond yet another California roll. The fusion makes cultural sense when you think about it. Latin Japanese fusion brings interesting flavors by incorporating fresh tropical fruits, spicy salsas, and extensive vegan options into traditional sushi. Rice and avocado anchor both cuisines. The family's Venezuelan and Mexican heritage shows up in unexpected places: fried plantains crowning a Monkey roll, Takis providing textural crunch on sushi pizza, jalapeños adding heat to the Hot Cheeto creation. This isn't fusion for fusion's sake—it's the natural expression of a family cooking what they know, filtered through the discipline of Japanese sushi craft. The Sushi Pizza Experience: Where Crispy Meets Controversy Let's address the elephant in the room—or rather, the crispy rice patty shaped like a pizza. The sushi pizza features a "crust" made of sushi rice that gets a nice crispy exterior, similar to the crunchy rice at the base of good Korean bibimbap. One reviewer described their sushi pizza with crab as "excellent," while another calls it "a must" that's "fresh and crunchy all at once." Here's how it works: that crispy rice base gets topped with your choice of spicy crab salad or keep it plain, then comes salmon or tuna, sliced avocado, sesame seeds, spicy mayo, and the signature move—crumbled Takis or Hot Cheetos cascading over the top. The sushi pizza represents the importance of rice and avocado to both Latin and Japanese cuisines, while appreciating the Italian innovators who created pizza, with the Takis or Cheetos serving as clever nods to Latin street food traditions like Sonoran hot dogs or elotes. The presentation alone justifies the Instagram follows. One customer raved about receiving their order: "The PIZZA and Monkey were in a pizza type box with an orchid blossom. Gorgeous! Delicious food and incredible presentation!" Then there's the Hot Cheeto roll, which might sound gimmicky until you actually taste it. The roll features thinly sliced jalapeño pepper topped with sriracha, spicy crab salad, fried shrimp, and that crispy, slightly acidic coating of hot Cheetos—described as "a monolith of spicy flavor." One group of friends got the Hot Cheeto roll along with the Fuji, Hawaiian, and Sakura rolls and "can't stop talking about how good this place was." For those seeking texture beyond what traditional sushi offers, the Idaho roll delivers with curly fried potatoes on top, while the Tanuki roll stuffs fried chicken inside and finishes with curry sauce. The Monkey roll comes topped with fried plantains, which reviewers call "brilliant." One customer lists the Tanuki chicken curry roll, mango roll, vegan monkey, and vegan Tiger roll among their favorites. The sushi nachos deserve their own paragraph. Keyaki's version uses fried wonton wrappers as chips and doesn't skimp on toppings—mango, tuna, avocado, green onion, and cilantro get hit with spicy mayo, signature K sauce, and sweet chili sauce. One reviewer proclaimed, "The sushi nachos rocked my world. There was plenty of ahi with avocado and mango and jalapeño with different sauces, eel sauce, sweet chili, spicy mayo, all on top of crispy wonton." Utah's Most Creative Vegan Sushi Menu: Plant-Based Innovation at Keyaki Here's where Keyaki truly distinguishes itself in the Midvale sushi scene. While most sushi restaurants offer a token vegetable roll, Keyaki built an entire dedicated vegan section that actually excites people. One reviewer notes: "Many places that have vegan options for sushi are pretty same-y and get a little boring (some don't even try to be creative), but that's not the case for Keyaki!!! They have a dedicated vegan section on their menu, as well as clearly labeled vegan options/subs/apps/desserts." The vegan Monkey roll exemplifies the approach. It features asparagus, crunchy zucchini, vegan cream cheese, avocado, topped with fried plantains and goma, served with K sauce. One gluten-free diner who converted to sushi at Keyaki ordered the vegan Monkey and Yummy rolls, noting "the rolls are so big, maybe 10 pieces each," and has been craving them ever since. A pregnant customer who tried veggie rolls at many sushi places found them "always disappointing," but at Keyaki, even after being able to eat raw fish again, still orders the vegan rolls "because they are that good!" The restaurant even prepares vegan items separately from raw fish to prevent cross-contamination—a detail that matters to people with dietary restrictions or ethical concerns. One DoorDash reviewer summed it up: "Love their vegan roll. Even my omni parents like them more than the non-vegan rolls. The Coco roll is my absolute favorite! Best sushi I've ever had." The vegan pizza option exists, too, proving that even their most viral creation accommodates plant-based diners. For a community with a significant LDS population that often avoids certain meats, plus growing numbers of ethical vegetarians and health-conscious eaters, this isn't just nice—it's strategic community service. Beyond Sushi: Mocktails, Churros, and the Midvale Food Scene In addition to sushi, diners can grab fruity mocktails ($4-$5) and crispy churros drizzled with chocolate ($5), and the restaurant will even bake custom cakes for special occasions. The mocktail menu reads like a vacation: fresh blueberries with lime and mint, blackberries with lemon juice, lime juice with guava nectar and ginger ale, fresh kiwi with orange and lime juice, fresh strawberries with lime juice and grapefruit soda. These aren't just beverage options—they're cultural markers. In a state where a significant portion of the population doesn't drink alcohol, offering thoughtful, fresh-ingredient mocktails rather than relegating non-drinkers to soda shows the family understands their market. The Fort Union corridor where Keyaki sits isn't exactly known as a culinary destination. It's strip malls and chain restaurants, the kind of area where you stop for errands, not experiences. But one regular says "Keyaki Sushi is the place I love introducing other people to. I've probably brought 6+ friends/acquaintances and all of them leave very happy and very full. It's a win with everyone!" Another customer describes it perfectly: "Small, quite fantastically well prepared fresh sushi. We went on a Saturday just before they closed around 820 and sat and ate immediately. Great atmosphere and experience. Love this place. Will be returning many many times." Planning Your Visit to Keyaki Sushi Keyaki Sushi sits at 777 E Fort Union Blvd in Midvale, on the stretch between the Shops at Fort Union and the I-15 corridor. They're open Monday 12pm-9pm, closed Tuesday, Wednesday-Thursday 12pm-9pm, Friday-Saturday 12pm-10pm, and Sunday 1pm-8pm. Call ahead at (385) 787-4409. The space itself is small and cozy—this is primarily a takeout operation that happens to have a few tables. One reviewer describes it as having "stylish décor that creates a cozy yet sophisticated dining experience," though most agree the food quality exceeds what you'd expect from the location. As one customer puts it: "Really innovative sushi spot offering takeout and casual dine in. The food is better than the location so I'd recommend taking it out." If you're going for your first visit, the Munchies Box combo ($30) offers solid value: sushi pizza, gyoza, edamame, and chocolate churros. It's basically a tour of what makes Keyaki different. On Wednesdays and Thursdays, they run a special where you buy two rolls and get a free Vegas Roll. For the vegan-curious, multiple reviewers specifically praise the Tiger roll, Monkey roll, and Yummy roll as "super creative, super delicious." The Chata roll earns obsessive fans—one customer notes "we always get the Chata Roll* (Hot) then try a new roll with it and i have liked every single roll we have tried. they never disappoint!" Order online through their Toast site, DoorDash, or Uber Eats. The packaging holds up remarkably well for delivery, which makes sense given the family's pandemic-era origins perfecting takeout presentation. Follow them on Instagram @keyaki_sushi for specials and new roll announcements. Why Keyaki Matters to Utah's Evolving Food Scene One review captures Keyaki's broader significance: "The best sushi we've had so far in salt lake. Everything was perfect and delicious!" That's not just about fried plantains on rice. It's about a family that saw an opportunity to bring their actual heritage into a cuisine not traditionally associated with Latin American flavors, and did it with enough confidence and skill that it works. Utah's food scene has long struggled with the perception—sometimes deserved—that it's either bland Mormon comfort food or chains. Places like Keyaki push back against that narrative. Here's a family-owned spot in a Midvale strip mall serving sushi pizza that's genuinely innovative, not gimmicky, backed by a vegan menu that vegans actually want to eat, priced reasonably enough that families return regularly. The culinary fusion creates "a glorious union of several delicious cultural influences," reminding us that the best food often emerges when people stop worrying about authenticity police and start cooking what makes sense to them. The family behind Keyaki took their Venezuelan and Mexican backgrounds, learned Japanese techniques, and created something that could only exist here—in this moment, in this community, on this particular stretch of Fort Union Boulevard. As one customer sums up: "Delicious sushi! With lots of amazing options and vegetarian options." Sometimes the best recommendation is also the simplest: it's good, there's something for everyone, and you should probably just go try it.

There's a moment when you unwrap a quesadilla from Bomb Dilla and the steam hits your face, carrying the scent of melted cheese, chipotle sauce, and something unexpected—hot Cheetos. The orange dust mingles with carne asada in ways that shouldn't work but absolutely do. One customer put it best: "Everything is amazeballs!" This isn't your abuela's quesadilla, and that's exactly the point. Ruben Sauyun moved from Los Angeles to Utah in 2017 with a mission that bordered on culinary rebellion. "Utah needed a culture shock in the food industry," he says, and he wasn't interested in half-measures. While most food trucks in the Salt Lake valley were serving standard tacos and burritos, Ruben saw an opportunity to introduce something completely different—loaded quesadillas with LA flair that pushed boundaries and challenged what comfort food could be. From Los Angeles Streets to Utah's Food Truck Scene The phone number on Bomb Dilla's truck still has an 818 area code—a little piece of the San Fernando Valley that Ruben brought with him when he relocated to Bountiful. He'd grown up surrounded by the kind of fusion food culture that LA does better than anywhere else, where Korean BBQ meets Mexican tacos and nobody bats an eye. That sensibility is what Utah was missing. Ruben moved to Utah from Los Angeles and brought his cooking skills with him, launching Bomb Dilla with a clear vision: create quesadillas that would make people stop scrolling through their phones mid-bite. Since 2017, the truck has been testing the boundaries of what you can stuff inside a flour tortilla, and customers have been along for every weird, delicious experiment. The business grew steadily, not just because the food was good, but because Ruben understood something fundamental about Utah's food culture. This is a state that genuinely loves tater tots more than french fries. While other food trucks were importing coastal trends that didn't quite fit, Ruben was paying attention to what Utahns actually wanted—and then giving it to them with a California twist they didn't know they needed. The Loaded Quesadilla Experience: Where Fusion Gets Real Walking up to Bomb Dilla at a Food Truck League event or Bountiful Town Square, you're immediately confronted with menu options that sound like they emerged from a late-night dare. The Cali Killa. The Crazy Korean. The Big Western. These aren't just names—they're manifestos. The signature Cali Killa is what happens when you stop worrying about rules and start thinking about flavor. Carne asada forms the protein base, but then comes the hot Cheetos—crushed and layered into the quesadilla with chipotle sauce, pico de gallo, and guacamole sauce. Bomb Dilla's top-selling items are their signature quesadilla "Cali Killer" and "Cali Killer Loaded Tots," and there's a reason these have achieved cult status. The Cheetos add this crunchy, spicy layer that somehow works perfectly with the richness of melted cheese and the char on the carne asada. But here's where it gets interesting: one regular customer notes, "I like the crazy korean better (extra sriracha!). While the Cali killer has flaming hot Cheetos, crazy korean has onion rings. Onion rings wins Cheetos every time." The Crazy Korean stuffs a quesadilla with bulgogi steak and, yes, actual onion rings, then hits it with sriracha for heat. It's the kind of dish that makes you wonder why nobody thought of it sooner. The Big Western takes a different approach entirely, combining steak with tater tots—Utah's beloved potato product—and slathering everything in BBQ sauce before pressing it all into a grilled quesadilla. Then there's the Mac Daddy, which does exactly what you think it does with mac and cheese, and the Mad Buffalo for those who want their quesadilla to taste like wing night. "Where else can you get loaded tots & fire Cheetos?" asks one fan, and it's a legitimate question. The loaded tater tots function as both side dish and main event, available with the same creative combinations that define the quesadillas. This isn't food truck fare that's trying to be fancy—it's indulgent, bold, and designed for maximum flavor impact. Building Community Through Bold Flavors What makes Bomb Dilla more than just another food truck is Ruben's commitment to the Utah community that embraced his California-style rebellion. As one customer notes, the "owner is from the bountiful area and a really nice guy," which matters when you're serving food at neighborhood events week after week. Ruben became a cornerstone member of the Food Truck League, participating in organized events across the Salt Lake valley from North Salt Lake's Legacy Park to Bountiful Town Square. The truck has been in business since 2017 and continues to grow, showing up consistently at Gallivan Center's Tuesday and Thursday lunchtime events, Soho Food Park gatherings, and private catering jobs throughout Davis County. When his generator was stolen in 2020—the literal lifeblood of his mobile operation—the community rallied. "The community really stepped up and actually helped us out," Ruben said when the generator was recovered. A fellow food truck operator even lent him equipment to keep working. That kind of mutual support defines Utah's tight-knit food truck scene, and Bomb Dilla has become a trusted part of that ecosystem. The commitment runs both ways. For three years running, Ruben has organized fellow food truckers to provide hundreds of hot meals to homeless shelters around Thanksgiving. The event distributes at least 1,300 hot meals, with Bomb Dilla leading the charge alongside trucks like Yoshi's and Cluck Truck. It's the kind of giving back that happens quietly, without fanfare, because that's what you do when a community supports your dream. Davis County's Fusion Food Headquarters Bomb Dilla operates from 54 E 100 S in Bountiful, but you'll find the truck at events throughout the northern Salt Lake valley. The mobile nature of the business means you need to follow their social media to track them down, but regulars know the patterns: Food Truck League events in the summer months, Monday nights at Legacy Park in North Salt Lake, occasional appearances in Draper and West Jordan. The truck accepts credit cards and offers takeout, with portions that consistently surprise first-timers. "The food was amazing and very large portions!" is a common refrain in reviews. You're not getting some delicate, precious quesadilla here—these are substantial, two-handed affairs that require commitment and probably a napkin stockpile. The best strategy? Check their Facebook page for their weekly schedule, posted regularly with location updates. Summer is peak season—June through August when the truck runs six or seven days a week hitting festivals and events across the valley. That's when you'll find them at their busiest, with lines that speak to their popularity in Utah's competitive food truck scene. For those planning events, Bomb Dilla offers catering services that bring the LA street food experience to corporate gatherings, weddings, and private parties. The truck handles everything from 30-person office lunches to larger festival-scale events, with the same quality and creativity that defines their regular menu. Why Bomb Dilla Matters to Utah's Food Scene In a state sometimes stereotyped for playing it safe with food, Bomb Dilla represents something important: the willingness to experiment, to fuse cultures and ingredients in ways that honor both tradition and innovation. Ruben didn't move to Utah to serve watered-down versions of what worked in LA. He brought the actual LA street food ethos—bold, unapologetic, constantly evolving—and found that Utah was ready for it. "Utah needed a culture shock in the food industry," Ruben said, and what he's created with Bomb Dilla is proof that food trucks can be more than just quick meals. They can be cultural bridges, introducing flavors and combinations that expand what's possible in a regional food scene. The loaded quesadillas aren't just novelties—they're thoughtful mashups that work because Ruben understands flavor balance, texture contrast, and the importance of quality ingredients even in "junk food" concepts. Customers appreciate the quality and value, often mentioning that it's a delightful stop during their errands or outings, which is exactly what great food truck food should be: accessible, exciting, and memorable. Eight years into this experiment, Bomb Dilla has become a fixture in Utah's food truck landscape, proof that bringing LA flair to tots and quesadillas wasn't just a gimmick—it was exactly what Utah's food scene needed.

There's this moment that happens at the downtown Saffron Valley location on a Tuesday afternoon when the lunch buffet is in full swing. Steam rises from copper chafing dishes holding butter chicken that's been slow-cooked with fenugreek, and somewhere in the back kitchen, a five-foot-wide dosa is coming off the griddle. The air smells like cumin seeds hitting hot ghee and fresh naan emerging from the tandoor oven. One regular customer who's been eating here for seven years says the food reminds them of dishes they enjoyed in India back in 2016—which, if you know anything about immigrant restaurant owners and their ability to recreate home flavors thousands of miles away, is about the highest compliment you can give. But what makes Saffron Valley different from every other Indian restaurant in Salt Lake City isn't just the food—though we'll get to that butter chicken in a minute. It's the fact that this whole thing started with a woman who quit her job at the Salt Lake Chamber to sell spice blends at a farmer's market. And now, 14 years later, Lavanya Mahate runs five locations across the valley, a nonprofit culinary institute training refugee women, and most recently, a train-themed fine dining concept that's changing what people think Indian food can be in Utah. From Andhra Pradesh to the Avenues: One Woman's Journey Through India's Regional Cuisines Lavanya Mahate didn't come to Utah planning to open restaurants. When she arrived in 2001 after completing a master's degree in mass communication in India, she was on a dependent visa and couldn't legally work. So she did what a lot of immigrants do—she went back to school, this time at the University of Utah for another master's in integrated marketing communications. The food part? That was always there, simmering in the background of her life. She spent much of her childhood in the Southern state of Andhra Pradesh and moved to Tamil Nadu during her teenage years, which meant her cooking style was rooted in Southern Indian traditions. Then college in Pune, where she fell hard for street food. Travel through Delhi taught her North Indian cooking. By the time she landed in Salt Lake City, she carried the flavors of four distinct regions with her—North, South, East, and West India. And if you know anything about Indian food, you know those regional differences aren't subtle. They're the difference between a Kerala fish curry made with coconut milk and a Punjabi butter chicken finished with cream and fenugreek. After graduation, Mahate worked for two years as an unpaid intern for the Women's Business Center of Utah, then became its director. She was helping other people start businesses, guiding them through business plans and financing. Good work. Important work. The kind of job that looks perfect on paper. But something kept whispering at her. In 2010, she made the leap. Started a line of spice blends at the Downtown Farmer's Market. The blends sold well enough that in 2011, she opened her first restaurant in South Jordan. It was the first restaurant in the Salt Lake Valley to bring Indian street food and South Indian specialties. Not just another curry house doing the greatest hits of North Indian cooking—she was bringing samosa chaat, pani puri, and massive rice-and-lentil dosas to a place where most people thought Indian food meant chicken tikka masala and garlic naan. What You're Actually Getting When You Walk Into Saffron Valley Here's the thing about Saffron Valley that catches people off guard: each location is genuinely different. The downtown spot on E Street has this British Colonial vibe with its architecture and decor. Sugar House is part restaurant, part spice market, part chai house with communal tables and brass and copper decor everywhere. South Jordan started as the original street food cafe in an unassuming strip mall. And the newest addition, Central by Saffron Valley, is an elevated fine-dining experience in a train-themed space where some dishes arrive via robot. But start with the downtown location if you want to understand what Mahate built. The lunch buffet runs Tuesday through Sunday and includes both naan and dosas—which is rare for Indian buffets. It's the largest Indian buffet in Salt Lake City, and unlike a lot of buffets where food sits getting sad under heat lamps, this one moves. Fresh dosas coming out constantly. Naan still warm from the tandoor. Multiple curries representing different regions of India. The butter chicken here isn't playing around. One food critic described the Old Delhi Butter Chicken as taking the foundational flavors that make butter chicken so delightful and elevating them to gorgeous new heights. The pulled chicken gets charred in the tandoor before finishing in that creamy tomato curry flavored with fenugreek. Multiple customers call it their go-to, especially perfect when you're not feeling great after a long weekend and need comfort food that actually comforts. One regular says "BUTTER CHICKEN always so good" and orders it constantly. Then there are the dosas. If you haven't had a dosa before, imagine a massive rice-and-lentil crepe that's been cooked until it's crispy on the outside and soft inside, served with coconut chutney, tomato chutney, and sambar—a lentil soup that's tangy and warming at the same time. Customers rave about them, saying they can't get enough, especially with the coconut and tomato chutney and sambar. One diner described the masala dosa as a giant crepe filled with seasoned potatoes—about five inches greater in diameter than a dinner plate. The Tuesday night buffet features all-you-can-eat dosas, which means you can work your way through different fillings: the traditional masala version with spiced mashed potatoes, the chicken tikka dosa with pulled chicken in tikka sauce, or the paneer spring dosa stuffed with cottage cheese and vegetables. The chicken biryani has developed a serious cult following. Customers who like it spicy order it at fire level and call it one of the best chicken biryanis they've ever had, with plenty of chicken throughout the rice. Another customer exclaimed "Who made this batch? The spice and the blend was just phenomenal!!!!!" after their Friday evening order. Biryani is one of those dishes that reveals a kitchen's skill—it's slow-cooked rice layered with meat and aromatics, taking hours to make properly. When it's done right, every grain of basmati carries flavor. For appetizers, the Chicken 65 consistently gets called out. One customer who'd tried almost every Indian restaurant in the valley said Saffron Valley's Chicken 65 was "SO good," along with the channa masala and coconut korma. Chicken 65 is a South Indian specialty—crispy fried chicken morsels garnished with fresh curry leaves and dried chilies. The samosa chaat is essentially a deconstructed samosa layered with sweet yogurt, aromatic spices, and tangy sauces. One diner described it as "like a deconstructed samosa loaded with sauces, herbs, and spices—what an interesting dish!" The coconut korma draws fans for its rich, creamy curry made with coconut milk and aromatic spices. People order the lamb version, the chicken version, even the vegetarian paneer version. The lamb tikka masala is another favorite, with tender lamb in that classic tomato-cream sauce. And if you're looking for something with a kick, the vindaloo delivers—though be warned, Saffron Valley doesn't play when it comes to spice levels. Cooking Methods That Matter: The Tandoor Oven and Slow-Layered Flavors Walk past the open kitchen at any Saffron Valley location and you'll see the tandoor—a traditional clay oven that gets hot enough to char meat and blister naan in minutes. The butter chicken starts with chicken that's been charred in the tandoor, then finished in that creamy tomato curry. The naan comes out with those characteristic bubbles and char marks that you can't get from a regular oven. The garlic cheese naan is particularly popular, coming out fresh and soft with enough garlic to make your eyes water in the best way. But the real technique here is about patience. Mahate describes her cooking philosophy as layering flavors—starting with sautéing the onions, ginger and garlic, then layering in spices, vegetables, and finishing ingredients. You develop flavor through slow cooking. It's why the biryani takes hours. Why the curries taste deeper than what you get at places rushing food out. She mentions biryani specifically—that mixed rice dish slow-cooked with Indian spices and served with meat or vegetables depending on the version. When you eat it, you're tasting those hours of careful layering. The Indo-Chinese dishes on the menu represent another aspect of Indian street food culture. The Cauliflower Manchurian swaps fried chicken for fried cauliflower tossed in a spicy garlic-chili sauce. One vegetarian customer said it was the closest they'd ever had to a vegetarian version of sweet and sour chicken, and it was amazing. These fusion dishes reflect the Chinese influence on Indian street food, particularly in cities like Kolkata. More Than Restaurants: Building Community Through Food in Salt Lake City Here's where the Saffron Valley story becomes something bigger than just good Indian food in downtown Salt Lake City. Two years ago, Mahate founded RISE Culinary Institute, a nonprofit organization that provides free culinary training to refugee and immigrant women. Multiple women have found successful careers in Utah's culinary scene through the program, landing jobs at places like Flower Child and the Grand America hotel. Mahate talks about loving to connect with these women and hear their stories and reasons—they're so resilient, she says. The Sugar House location doubles as a spice market where you can buy the same spice blends Mahate started selling at the farmer's market, plus chutneys, preserves, and ingredients for cooking Indian food at home. There are communal tables for private events. The whole space is designed to be more than just a place you eat—it's a place you learn about Indian food, about spices, about the regions those flavors come from. And then there's Central by Saffron Valley, which opened in September 2025 in the building that used to house Stanza. The train theme comes from Mahate's childhood memories of regularly taking trains to visit cousins who lived more than 400 miles away in another state in India. She says every Indian has a beloved story or two about their train experience growing up. Some dishes come served in tiffin carriers—those stacked metal containers that evoke the dabbawalas, Mumbai's famous lunch delivery system. There's a robot that delivers food. The saffron fruit and nut biryani is a star dish that customers describe as a must-try, along with the gulab jamun cheesecake that puts an unexpected twist on traditional Indian dessert. The whole experience at Central is designed as a culinary journey through India via railway. Early reviews say SLC has been needing an upscale Indian place and this does a great job at it. The dahi puri and paneer kebabs are getting particular praise. What This Means for Utah's Food Scene Salt Lake City has never really been a place where you'd find authentic regional Indian cooking outside of someone's home kitchen. Most Indian restaurants here do the same menu of North Indian standards because that's what people know, what they order, what feels safe. But Saffron Valley was the first of its kind in the Salt Lake Valley, offering a unique menu that brought street food and South Indian specialties to a market that didn't know it wanted them. A vegetarian Indian family from Houston visiting Utah came in with mid-expectations because, well, Utah. But they left saying the food was some of the best, flavorful Indian food they've ever had. That kind of endorsement from people who grew up eating this food? That's the real measure. Another customer from out of state wrote that they were looking for Indian food comparable to California and "this is soooo good." The fact that Mahate now runs five locations—downtown/Avenues, Sugar House, South Jordan, Riverton, and Central—means she's proven there's an appetite for regional Indian cooking in Utah. She's also proven you can run a successful restaurant business while giving back through culinary training programs and maintaining hands-on involvement. Mahate, along with her husband and children, are very much involved in the day-to-day running of the business. You can see the pride the owners take in every location—one customer mentioned even the bathroom was immaculate at the South Jordan spot. Planning Your Visit to Saffron Valley Downtown/Avenues Location: 26 E Street, Salt Lake City, UT 84103. This is your spot for the legendary lunch buffet (Tuesday-Sunday, 11am-2:30pm) and dinner service. The buffet is the largest in Salt Lake City and includes dosas and naan. Closed Mondays. Tuesday nights feature the all-you-can-eat dosa buffet. Park on the street or in nearby lots—there's generally good availability. Dinner service runs Tuesday-Thursday and Sunday 5pm-10pm, Friday-Saturday 5pm-10pm. Sugar House Location: 479 E 2100 S, Salt Lake City, UT 84115 in the Liberty Wells neighborhood. Part restaurant, part market, part chai house. Come here if you want to buy spice blends and ingredients to take home, or if you prefer communal table seating with that eclectic brass and copper decor. Same hours as downtown location. South Jordan Location: The original street food cafe in the strip mall at 1098 S Jordan Parkway. This is where it all started back in 2011. Great for lunch buffet or casual dining with that unassuming, approachable vibe. Central by Saffron Valley: 454 E 300 South near downtown Salt Lake City. The upscale, train-themed location for special occasions and elevated Indian dining. Check their website for current hours and reservations. What to Order: Start with the butter chicken if you want to understand why this place has a following—get it with garlic cheese naan. Try at least one dosa, preferably the masala dosa or chicken tikka dosa. If you're doing the buffet, load up on fresh dosas and whatever curry looks most vibrant. The biryani (chicken or lamb) is worth ordering as a main dish. For appetizers, the Chicken 65 or samosa chaat represent that street food approach Mahate brought from India. The coconut korma works whether you order it with chicken, lamb, or paneer. If you want heat, go for the vindaloo or chettinad. The lamb tikka masala hits that classic Indian restaurant comfort zone but done really well. Best Times: Tuesday night dosa buffet at the downtown location if you want to focus on South Indian specialties. Weekend lunch buffets get busy but move quickly. Weeknight dinners offer a more relaxed atmosphere. Groups of 12 or more can book private dining spaces. Spice Levels: Don't be shy about ordering mild if you're sensitive to heat—the kitchen knows how to dial it back without losing flavor. But if you love spice, order one level above what you normally get because reviews suggest the spice levels run a bit conservative for Utah palates. Follow @saffronvalley on Instagram for menu updates and seasonal specials. Why Saffron Valley Matters In a state where the food scene has traditionally skewed conservative, where "exotic" often means anything with more spice than a sandwich, Lavanya Mahate took a real risk opening an Indian restaurant focused on street food and regional specialties most Utahns had never heard of. She could have played it safe with chicken tikka masala and garlic naan and called it a day. Made it mild, made it familiar, made it comfortable. Instead, she brought dosas and pani puri and samosa chaat. She opened a spice market. She started training refugee women in culinary skills. She created different atmospheres at each location so you could experience Indian food in multiple contexts—fast-casual in South Jordan, market-meets-restaurant in Sugar House, elevated fine dining at Central with its train-themed decor and robot servers. The result is that Salt Lake City now has access to some of the best Indian food you'll find anywhere in the Mountain West, run by someone who actually grew up eating these flavors across multiple regions of India. Someone who understands that butter chicken tastes better when you char the chicken in a tandoor first. That biryani requires patience and layering. That a proper dosa is crispy, massive, and served with three different accompaniments—coconut chutney, tomato chutney, and sambar. Mahate has been building this culinary route across the Wasatch Front for 14 years now. What started as spice blends at a farmer's market became a restaurant empire that's introduced Utah to the breadth of Indian regional cooking. And judging by the customers who've been coming back for seven years, who order the butter chicken every time, who get excited about Tuesday night dosa buffets, who travel from Houston and California and say this is some of the best Indian food they've had—she's doing something right. As one customer put it after trying almost every Indian restaurant in the valley: "WOW. Saffron Valley blew me away!" That pretty much sums it up.

There's a moment that happens at Eva Restaurant around 6:45 PM on any given Thursday—the kind of moment that makes you look up from your phone and actually pay attention. The heated patio behind the restaurant fills with that particular energy of people sharing plates, passing dishes across the table, laughing over a third round of those Brussels sprouts everyone keeps ordering. A server delivers the harissa carrots to a four-top, and you watch as strangers become friends over tahini and black sesame dukkah. This is what Chef Charlie Perry's great-grandmother understood about food, and it's what's kept Eva alive and thriving in downtown Salt Lake City for over 15 years. The Kitchen Lessons That Built Eva Restaurant Charlie Perry learned to cook standing beside Eva Coombs in her kitchen, a boy watching his great-grandmother work butter into everything with what he'd later describe as "an abundance of both love and butter." Eva Coombs wasn't just teaching him recipes—she was passing down a philosophy about quality ingredients, the nourishing benefits of food, and most importantly, the shared pleasure of eating. When Perry opened Eva in early 2009 at 317 South Main Street, he built it on those principles. The restaurant took over what used to be Lazy Dog Pizzeria, transforming it into something that felt both contemporary and intimate at the same time. The walls display a few dozen antique plates that once belonged to Eva Coombs herself—not as decoration, exactly, but as a reminder of where this all started. Perry named everything after her. First came the restaurant. Then in 2013, he opened Eva's Bakery just two blocks north, bringing Parisian-style pastries and that same commitment to from-scratch cooking that his great-grandmother instilled in him. What makes the story work is that Perry never tried to recreate his grandmother's cooking—he honored her approach instead. Mediterranean small plates in Salt Lake City could have meant a dozen different things, but at Eva, it means respecting ingredients enough to let them shine, cooking everything from scratch even when it'd be easier not to, and creating space for people to actually share a meal together instead of staring at individual entrees. What Makes Eva's Mediterranean Small Plates Experience Different Walk into Eva any night after 5 PM and you'll understand the communal dining concept immediately. The menu actively encourages it—nothing here is designed to be eaten alone. One customer summed it up perfectly: "The sautéed Brussels sprouts were outstanding. Also the rice balls and shrimp dish was also very good. The only negative was I was full too soon and couldn't try a few more items." Those Brussels sprouts deserve their own paragraph. Thinly shaved, flash-sautéed, then tossed with cider vinegar and toasted hazelnuts, they've become something of a cult favorite. A food writer at Utah Stories put it bluntly: "YOU WANT THEM. Thinly shaved Brussels sprouts are flash-sauteed and tossed with cider vinegar and toasted hazelnuts – so good that even kids will love them." Another diner wrote, "I didn't know Brussels sprouts could be so good!" It's the kind of dish that converts Brussels sprouts skeptics into believers, which is no small feat. The harissa carrots hit differently though. Roasted until they've got that char on the edges, then dressed with tahini, mint, and black sesame dukkah, they represent what Mediterranean cooking does best—take simple vegetables and layer flavors until they become something you can't stop thinking about. One reviewer described their meal as "world class" and specifically called out the harissa carrots as one of the highlights: "From the bread with Manchego butter, to the Harissa carrots, through a mushroom potato gratin and the lamb and chicken, we were savoring every bite." The truffled wild mushroom pizza brings in the heartier side of the menu. No tomato sauce here—just wild mushrooms, truffle oil, and cheese that's been carefully balanced so you're not drowning in dairy. It's the dish people order when they need something more substantial after working through three or four vegetable plates. The Fig and Pig pizza follows the same philosophy: arugula pesto, mozzarella, prosciutto, and fig jam creating that sweet-and-salty combination that Mediterranean cuisine does so well. Eva's steak remains one of the best values in downtown Salt Lake City—a grilled New York strip with chili-roasted fingerling potatoes and soy glaze for under $25. "BTW, where else can you find a restaurant steak for under 20 bucks?" asked one food writer, and honestly, it's a fair question for downtown dining in 2025. Then there's the sticky date pudding for dessert. The restaurant makes it in-house, served with caramel and whipped cream, and it's spawned its own following. One birthday diner wrote: "They comped us the sticky date pudding for my birthday. SO GOOD." Another called it "my new favorite dessert." It's the kind of dessert that makes you understand why Eva's Bakery exists two blocks north—these folks know what they're doing with butter and sugar. Downtown Salt Lake City's Pre-Show Dining Destination Eva's location at 317 South Main puts it in the perfect position for pre-theater dining near the Eccles Theater. The restaurant has built a reputation as the spot where you can grab exceptional Mediterranean food before catching a show without feeling rushed. One couple wrote about stopping by Eva before attending a performance at the Eccles, noting how it's become one of their "favorite neighborhood bistros for a bite to eat." The restaurant plans approximately 90 minutes for the full experience, which works perfectly for theater schedules. The service moves efficiently without feeling hurried—"Guests often mention the restaurant's efficient service—you can enjoy a full experience without worrying about missing your opening act," according to one review compilation. That's the balance pre-show dining requires: quality food served at a pace that respects both the meal and the curtain time. The heated outdoor patio has become particularly popular for pre-show groups. Regardless of the season (and in Salt Lake City, that matters), you can sit outside in the back of the restaurant, which creates a more relaxed atmosphere than the indoor dining room. "Try and get a seat on the heated outdoor patio behind the restaurant to cozy up with a new, also mom-approved, crush," suggested The Infatuation in their review. The craft cocktail program supports the pre-show vibe too. Hand-picked wine list, creative cocktails that don't take 15 minutes to make, and a full bar that knows how to move quickly when the Eccles Theater has a 7:30 curtain. One customer specifically praised their server who "mixed the most delicious cocktail" during a birthday celebration. How Eva Fits Into Salt Lake City's Food Scene When Eva opened in 2009, downtown Salt Lake City was in the middle of what early reviewers called a "mini-renaissance" for small plates dining. Meditrina had started it in late 2008. Tin Angel Cafe was doing a small plates menu. Then Eva arrived and did something slightly different—it committed fully to the communal dining experience in a way that felt less trendy and more fundamental to the restaurant's identity. Fifteen years later, many of those early competitors have closed or changed. Meditrina, Zola, Martine—all mentioned in early reviews as contemporary options—are no longer around. Eva's still serving Brussels sprouts and harissa carrots on Main Street, which says something about what happens when you build a restaurant on actual principles instead of dining trends. The restaurant's longevity comes from consistency without being boring. The core menu items—those Brussels sprouts, the harissa carrots, Eva's steak, the sticky date pudding—remain because they work. But Perry and his team keep the menu moving with seasonal specials and dishes that reflect what's actually good right now instead of what worked last year. Eva's Bakery, the sister restaurant two blocks north at 155 South Main, extends that philosophy into breakfast and lunch. The bakery supplies all the bread for the restaurant, which means when you order bread at Eva, you're getting actual baguettes made with special flour from Central Milling, not something pulled from a distributor's freezer. That commitment to doing things from scratch, even when it's harder and more expensive, connects directly back to what Eva Coombs taught her great-grandson in her kitchen decades ago. Planning Your Visit to Eva Restaurant Eva's open daily from 5 PM to 10 PM for dinner service. They take reservations through OpenTable or by calling (801) 359-8447, though they're also walk-in friendly if you're willing to wait. The restaurant emphasizes that they love walk-in traffic, being located in the heart of downtown Salt Lake City, but reservations are recommended for pre-show dining or weekend evenings. The menu pricing runs from $8-23 per plate, with most dishes falling in the $10-15 range. Plan on ordering 2-3 plates per person for a full meal, maybe more if you're particularly hungry or want to try more of the menu. The French fries with parmesan, rosemary, and garlic run $6 and they're the kind of thing you can order to start while you're deciding what else sounds good. For first-timers, the Brussels sprouts and harissa carrots are essential. Add the truffled wild mushroom pizza if you want something heartier, and definitely save room for the sticky date pudding. If you're there before a show at the Eccles Theater, let your server know your curtain time—they understand the timing and will pace service accordingly. Parking requires some planning since Eva doesn't have a lot. Street parking exists on Main Street, or there's a parking garage on 300 South between Main and State. Give yourself extra time if you're catching a show—downtown Salt Lake City parking can get tight on event nights. The restaurant has a $15 corkage fee if you want to bring your own wine, though the hand-picked wine list offers solid options at various price points. The craft cocktail program is strong enough that you might want to start there anyway. Why Eva Matters to Utah's Food Culture Fifteen years of consistent, quality Mediterranean dining in downtown Salt Lake City isn't just about good food—it represents a commitment to a particular philosophy about how restaurants should operate. Charlie Perry built Eva on principles his great-grandmother taught him: respect your ingredients, cook from scratch, create space for people to share meals together. That approach has kept the restaurant relevant through economic downturns, changing food trends, and a pandemic that destroyed plenty of other downtown establishments. The communal dining model matters in a city where dining culture sometimes defaults to large portions and individual entrees. Eva proves that Salt Lake City diners embrace shared plates when they're done well, when the food justifies the format, when the restaurant creates an atmosphere that makes sharing feel natural instead of forced. What Eva has built over 15 years is trust. Trust that the Brussels sprouts will hit the same way they did last visit. Trust that the harissa carrots will justify their reputation. Trust that if you're rushing to make an 8 PM curtain at the Eccles, the kitchen and service team will get you there on time without sacrificing quality. That kind of trust gets built one plate of food at a time, one consistent service at a time, one meal where everything works exactly as it should. Salt Lake City's food scene keeps evolving, new restaurants opening with increasingly ambitious concepts. But Eva's staying power comes from doing specific things exceptionally well, from maintaining standards that honor Eva Coombs' kitchen lessons, from creating space where strangers become friends over shared plates of Mediterranean food that tastes like someone actually cares about what they're cooking. Eva Restaurant 317 S Main Street Salt Lake City, UT 84111 (801) 359-8447 Open Daily: 5 PM - 10 PM Instagram: @evaslc

Picture this: You're sitting on a tree-shaded patio in what used to be someone's brick cottage, watching through a chef cam as your meal gets plated in real-time, and the server just told you that the chef doesn't use recipes. Not a single one. Ever. Welcome to Franck's Restaurant in Holladay, where the best fine dining in Holladay Utah happens in a cozy 50-seat space that feels more like dining at a brilliant friend's house than hitting up another stuffy white-tablecloth joint. One OpenTable reviewer put it perfectly: "Honestly the best food we have ever eaten. No joke. This place is amazing." And they're not alone. Tucked into Knudsen's Corner at 6263 S Holladay Boulevard, this casual fine dining restaurant has been quietly making Utah's food scene infinitely more interesting since 2004. The Chef Who Cooks By Mood: Robert Perkins' Culinary Journey Here's where things get fascinating. Executive Chef Robert Perkins has been running Franck's kitchen for over 14 years, and he approaches cooking like a jazz musician approaches a set – with technical mastery, deep influences, and pure improvisation. A graduate of the Western Culinary Institute, Perkins insists he's influenced as much by his parents as his formal education. "My menu is a well-traveled, world-influenced fare I like to call my menu Soulfood," he explains. That "soulfood" requires a fresh approach each night based on whatever ingredients catch his eye that day or, and I love this, "the mood in the restaurant." No recipes in the kitchen. None. Which means the Franck's you visit this Tuesday might serve something slightly different from the one you visit next month – and that's exactly the point. Chef Perkins took over when original founder Franck Peissel departed in 2013, stepping up from his role as sous chef since the restaurant's inception. The transition was seamless because Perkins had already been "an amazing and necessary part of the duo of chefs along with Franck and creator of many of the delicious dishes and sole creator of the amazing soups." You know, those soups that make people write things like: "Each and every brew has been a pleasant surprise. No, an amazing, fantastic tongue tickler." What Makes Franck's Different From Every Other Fine Dining Restaurant in Utah Let me tell you about this meatloaf. I know – meatloaf doesn't sound like fine dining material. But one reviewer said they "agreed that it was the BEST meatloaf any of us have ever tasted!" Another wrote: "I am still thinking about that meatloaf and can't wait to go back for more." Here's the thing: Franck's meatloaf is slowly braised pulled pork, veal, and chicken served with a blueberry-lavender sauce over whipped potatoes and butternut squash. One diner described it as "NOT your grandma's meatloaf by any means, but a culinary dream come true." The dish was actually born from what Chef Perkins calls "a serendipitous kitchen mishap" – an accident that became a permanent menu staple. Then there's the fried chicken. At a fine dining restaurant. One reviewer who felt "slightly guilty ordering what is traditionally a no fuss, simple, comfort food" at an upscale spot tried it anyway on the server's emphatic recommendation. The verdict? "Massively juicy and tender" with a "crunchtastic" exterior. "It was also darned tasty too!" The free-range, herb and garlic Southern fried chicken comes with summer vegetables, mashed potatoes, and a fresh herb brandy sauce. But Chef Perkins isn't just elevating comfort food – he's crafting world-influenced dishes that make seasoned diners do double-takes. A reviewer raved about the Ranger Valley Wagyu Beef Coulotte: "The first bite was an experience I wish to have over and over again... like savoring a rich piece of chocolate cake with every bite." It comes with Wagyu fat Wasatch mushrooms (described as someone's "favorite part of my meal, something I never expected to say about mushrooms"), pan-fried udon, and a parade of accompaniments with names you'll need to look up. One diner noted: "you can tell how good a restaurant is by how many terms from the menu you have to look up." By that metric, Franck's is operating at a PhD level while keeping the atmosphere decidedly unpretentious. Tuesday Tasting Menus and Burger Thursdays: The Weekly Rituals Utah Foodies Circle on Their Calendars Here's where Franck's gets really smart about building a cult following. Every Tuesday, they offer a four-course tasting menu for $60 per person. One reviewer called it "a show stopper, orchestrated by the magician in the kitchen – Robert Perkins. The variety, the presentation, the TASTE...." Another praised it as "simply the best combination of tastes I have eaten so far, right amount, delicious flavors." The Tuesday tasting menu changes weekly based on seasonal ingredients and Chef Perkins' creative impulses. Compare that to tasting menus at competitors like La Caille or Log Haven that can run $100+ per person, and you start to understand why locals who know keep coming back. Then there are Burger Thursdays. This is where a fine dining chef gets to flex in a completely different direction – creating weekly changing gourmet burgers with high-end fixings. One regular customer gushed: "Burger night is one of our favorites - Wagyu beef burgers with very high end fixings - outstanding." These weekly programs give Franck's something most fine dining spots lack: a reason to become a regular. You're not just picking a special occasion restaurant – you're discovering what creative genius Chef Perkins is channeling this particular week. The Knudsen's Corner Experience: Dining in a Converted Cottage The space itself tells a story. Franck's occupies a renovated brick cottage tucked among the trees next to the larger Tuscany restaurant in the Knudsen's Corner area of Holladay. One reviewer described arriving to find "lots of tall trees and intimate outdoor dining" in what felt like "a surprising treat." Inside, you'll find that cozy 50-seat dining room with warm, contemporary design and an indoor fireplace. But here's the detail that captures the whole vibe: there's a plasma screen on the wall showing a live feed from the open kitchen. You can watch Chef Perkins and his team plate your food in real time. Some diners thought it was "strange" at first, then started watching the prep, then "hardly notice that the screen is there" because it just becomes part of the experience – proof of the care and skill going into every dish. "The dining space is quite small, hence the need for reservations on busy nights," one food blogger noted. That intimacy is the point. As one satisfied customer put it: "In a small house behind a larger, better known restaurant is a wonderful place to enjoy a meal and spend an evening with friends." The summer patio dining is particularly beloved. One reviewer raved: "Their intimate patio is beautiful in the warm months with ivy, flowers and shady trees." Another called it "a cute secluded outdoors space" that's perfect for anniversary dinners and date nights. What Locals Order (and What You Should Try) Based on customer reviews from the past year, here's what people keep coming back for: The Signature Meatloaf – Multiple reviewers specifically mentioned returning for this dish. One noted the "gluttonous amount of blueberry sauce" (in a good way) and declared it "satisfactory" with the pomme purée, though they wished for "slights of salt." Southern Fried Chicken – Described repeatedly as  "amazing" and "fantastic," worth ordering even if it feels too casual for fine dining. Three-Cheese Fondue – "Very intriguing flavor" with a "generous portioned pot," though one reviewer wished for more bread to finish all that delicious cheese. The Soups – Chef Perkins is legendary for his daily soups. One longtime customer wrote: "Franck makes soup from extraordinary combinations of fruits, vegetables, and spices... Each and every brew has been a pleasant surprise." Mentioned varieties include pineapple bacon soup (called "out of this world"), caramelized onion and goat cheese soup, and wild mushroom soup. Tuesday tasting menu includes an "unadvertised soup course" that regulars consider essential. Wagyu Beef Dishes – Whether it's the coulotte or the Thursday burger, the Wagyu preparations consistently blow people's minds. Multiple reviews mention never being able to eat regular steak the same way again. Brioche Bread Rolls – These come with maple-miso butter or honey butter and receive constant praise. One first-time visitor called them "outstanding!" Lamb Dishes – The crispy braised Rocky Mountain lamb ribs and lamb shank both get rave reviews for tenderness. One diner wished there was more, saying it was "almost too tender." Duck Breast & Confit – Mentioned frequently as a standout, part of Franck's French-influenced menu items. Dessert-wise, the carrot cake, lemon trio, and parmesan ice cream with caramel sauce and rosemary flakes all receive enthusiastic recommendations. Why Franck's is the Answer to "Where Should We Go for a Special Occasion in Salt Lake?" Here's what makes Franck's work for Utah diners: it occupies this perfect sweet spot between genuinely excellent food and approachable atmosphere. One reviewer nailed it: "It is truly fine dining at its best, but in a relaxed atmosphere." The restaurant handles special occasions with grace – diners mention using it for birthdays, anniversaries, proposals, and celebrations. The staff accommodates dietary restrictions, creates vegetarian dishes on request, and has even handled surprise proposals. One couple left to find their car already waiting with "a valet already holding the door open... Obviously, the waitstaff had alerted the valet that we were about to leave, so they were able to have our car ready with no need to wait. A small thing, perhaps, but we loved it!" But it's also a place where regulars feel at home. One customer who visits every month or two wrote: "We go to Francks frequently. No matter what the occasion or how many people are in our group we are treated like family ... in a good way!" This is the neighborhood getaway that happens to serve food that could hold its own in Beverly Hills, London, or Paris. As one reviewer boldly claimed: "If you were to have this restaurant in Beverly hills, London, Paris, Miami, New York City, or Chicago you wouldn't be able to get a reservation on the weekend for months." How to Experience the Best Fine Dining Holladay Utah Has to Offer Location: 6263 S Holladay Boulevard, Holladay, UT 84121 (Knudsen's Corner area, next to Tuscany restaurant) Hours: Tuesday-Thursday: 5:00 PM - 8:30 PM Friday-Saturday: 5:00 PM - 9:15 PM Sunday: 5:00 PM - 8:00 PM Monday: Closed Reservations: Strongly recommended, especially for weekends and Tuesday tasting menu nights. Call (801) 274-6264 or book through OpenTable. What to Know: Valet parking available Outdoor patio seating (request when reserving) Full bar with thoughtfully priced wine list Tuesday = $60 tasting menu (four courses) Thursday = Gourmet burger night Menu changes weekly/nightly based on seasonal ingredients Price Point: Entrees typically $24-44, with the Tuesday tasting menu at $60 per person (tax and gratuity not included). Expect to spend $50-80 per person with wine. Best Times to Visit: Midweek evenings are quieter. Tuesdays for the tasting menu experience. Thursdays for creative burgers. Friday-Saturday for the full buzz. Summer months for patio dining. Instagram: @francks__restaurant The Verdict on Holladay's Hidden Fine Dining Treasure Twenty years into its run, Franck's Restaurant remains what it's always been: a place where genuine culinary creativity meets zero pretension. Where a chef with no recipes in his kitchen serves comfort food that makes you rethink everything you thought you knew about meatloaf and fried chicken. Where a $60 tasting menu on Tuesday gives you a better experience than $150 tasting menus elsewhere. One reviewer summed up the essence: "This is our favorite restaurant in UT. We go at least once every month or two, and have never once been disappointed in the food or service. Chef Rob, in our opinion, is the best, most creative and down to earth chef in SLC." In a Utah dining scene that's increasingly crowded with excellent options, Franck's has stayed relevant by refusing to stay the same. No recipes means no ruts. World-influenced fusion cuisine means constant discovery. An intimate converted cottage in Knudsen's Corner means it will always feel like you've discovered something special, even as more people discover it. If you're looking for the best fine dining in Holladay Utah – or anywhere in the Salt Lake Valley, really – this tree-shaded brick cottage where the chef cooks by mood deserves your attention. Just make sure you reserve ahead. And definitely, definitely try that meatloaf.