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

Fifteen years ago, I began reviewing restaurants for the Private Eye, which eventually would become City Weekly. And, this month, I officially became City Weekly’s dining editor.]]> By Holly Mullen

Each morning as I sail down the 600 South off-ramp into the heart of downtown, I see a billboard that reads “Iggy’s? … Or What’s for Dinner?” It’s a good ad—for Iggy’s or anyone else. Because, and I’m...]]> By Stephen Dark

Martin Perham is your typical Brit. He makes a cup of tea you can stand a spoon in. Watching rugby with a pint in his hand is his idea of heaven. But when it comes to making pastries and desserts, the 43-year-old ex-pat couldn’t be further from...]]> By None

Opening and operating a restaurant can be a crapshoot. There are at least as many ways to fail as there are to succeed, not to mention wild cards that can ruin the best laid business plan. I’m reminded, for instance, of the way Americans turned...]]> By Jamie Gadette

My last memory of eating cow flesh is foggy but, as I recall, it involved miles of rank manure and a man beating a horse. In retrospect, it’s possible some well-meaning cowboy was simply reining in an obstinate steed, but to a seventh-grade city...]]> By Ted McDonough

The key to enjoying a tongue taco is not knowing what you’re eating. That must have the been the reasoning behind assigning the job of reviewing Salt Lake City’s roadside taco stands to the one employee who doesn’t speak a word of Spanish....]]> By Joey Hellrung

Astute observers recognize the common cycle: boarded-up windows decorate a once-promising restaurant facade—then a colorful new café takes its place, only to be replaced again with the familiar boarded-up décor. It seems like something...]]> By None

Initially, the idea of making cheese was one that made Pat Ford chuckle. He’s co-partner with Tim Welsh and Stewart Christensen in the Beehive Cheese Co., located in Uintah. Ford was in land development working in his family’s business in...]]>