http://www.cityweekly.net/utah/articles.sec-8456-1-dining-guide.html By Ted Scheffler

Cookbooks, food writing and restaurant menus are filled with culinary terms that may or may not be familiar to the reader.]]> By Colin Wolf

Boredom. You’ve eaten everything. There’s no food in the house, and you’ve been to every restaurant Salt Lake City has to offer. Maybe you’ll have to eat your hand. ]]> By City Weekly Staff

Salt Lakers are not easily satisfied. Even with all our amenities, awe-inspiring mountains and low crime stats, we can’t help but complain. ]]> By Ted Scheffler

Comfort food: meatloaf, pizza, chicken potpie, macaroni & cheese, right? These are a handful of instantly recognizable comfort classics, American style. ]]> By Eric S. Peterson

Having a superhuman appetite, I’ve long clung to the illusion I could make it as a competitive eater. ]]> By Kolbie Stonehocker

Dave Jones is both a chef and partner at Log Haven Restaurant, an iconic log mansion in Millcreek Canyon and one of the most romantic restaurant settings in Utah. ]]> By Jerre Wroble

When friends come to town, it’s an opportunity for me to check out newer eateries I’ve been hearing about. For a taste of Spanish wine and cuisine in a modern setting, I’m trying out Finca (1291 S. 1100 East, Salt Lake City]]> By Frances Moody

It’s easy—but inaccurate—to equate buying local with going on a scavenger hunt: navigate through this farmers market, drive to this butcher shop for that meat, stop at this deli for that cheese, go online for this hummus.]]> By City Weekly Staff

Sit back, and prepare to be tantalized. We recommend reading this year's Dining Guide on an empty stomach.]]> By Ted Scheffler

Our main food man, Ted Scheffler, takes us on an A-to-Z trip through 26 amazing Utah restaurant dishes, one for each letter of the alphabet.]]> By Beth Clifford

5 Chefs, 4 Mystery Ingredients, 1 Kitchen: Here's what happened.]]> By City Weekly Staff

A look at decorative dishes that start you salivating]]> By Lexie Levitt & Jordan Wallis

City Weekly asked a few Utah movers and shakers to share some memories of their favorite eating establishments, or of local restaurants that played a pivotal role in their lives.]]> By Ted Scheffler

A Glutton's Guide to magnificent restaurant dishes, all on the table]]> By Ted Scheffler

Fairness. That’s all City Weekly founder John Saltas has ever asked of me in regard to restaurant reviews: Be fair.]]> By Ted Scheffler

For food and dining enthusiasts, 2009 has been a banner year. Despite a crappy economy, a host of new, enticing restaurants have opened in the communities this paper serves...]]> By Ted Scheffler

With a kitchen full of Chinese chefs via Hong Kong and San Francisco...]]> By Ted Scheffler

350 Main New American Brasserie The menu at 350 Main New American brasserie showcases chef Michael LeClerc's contemporary flair for seafood and beyond. A Culinary Institute of America graduate, LeC]]> By Ted Scheffler

Sage's Cafe Although vegetarian restaurants aren't really my forte, Sage's has won me over. I'm not alone. For eight years straight, Sage's Café has won City Weekly's Best of Utah award]]> By Ted Scheffler

La Macarena Dining at La Macarena is as close to a south-of-the-border experience as you're likely to find without leaving the state. Grab yourself a table, order an icy cold Corona, agua fresca or]]>