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Rated X

Rated X

Millcreek's new Table X is making a statement.
Spacious and airy, the über-contemporary interior is the creation of designer Andrea Beecher.

Dining

Gracie's

Featured Bar

Gracie's

Offering a myriad of pleasures all under one roof, Gracie’s...

Copper Kitchen

Featured Restaurant

Copper Kitchen

The newest venture from Ryan Lowder (owner-chef of downtown’s Copper...

 

Hop to It

The remarkable rise of IPAs.
More than 100 new brands were introduced, and imperial IPAs outnumbered amber ales.

Drink

Empanada How-To, Copper Cane at Silver Fork, B-I-N-G-O!

Participants can learn the basics of filling and folding empanadas, and take a dozen home to bake. "I'm so excited to teach this workshop and share my most favorite thing in the world,"

Food News

Hit the Road, Jack

Out-of-town dining for Thanksgiving weekend or any time.
The menu is modeled on the way Italians eat: many courses at a leisurely pace.

Dining

Bistro Juice

Beaujolais Nouveau est arrivé!
The drink, of course, was Beaujolais Nouveau—the French wine that is released in France on the third Thursday of November (it usually takes a bit longer to reach Utah).

Drink

A Trio of Trio, Pop-Up at Red Moose, and Brunch Buzz

The new eatery will be located in Park City's Kimball Junction, across from Whole Foods at 6585 Landmark Drive.

Food News

Dining Guide 2016

Eating well. Go ahead and think about the notion for a minute. "Well" can mean many things to different people: clean, sustainable or just down-home, grease-dripping-down-your-chin goodness. Thankfully, City Weekly has a stable of ever-curious and always-hungry contributors who were up to the task of redefining the concept.

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Recent Comments

  • Re: Rated X

    • I'd absolutely pay the $$$ to enjoy that vegetarian tasting menu again. It was delightful…

    • on November 30, 2016
  • Re: Ghost Story

    • We have been there a few times with the family (including kids) as well as…

    • on November 13, 2016
  • Re: Ghost Story

    • I love this place! I'm so happy it made it into your magazine. I'm from…

    • on November 10, 2016
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