City Guide 2025 

Page 6 of 8

• Courtesy photo
• The Tasting Room

Taste What's New
What's hip and happening in the culinary scene in Utah
By Aimee L. Cook

Utah's dining scene has never looked—or tasted—better. Whether you're indulging in gourmet grab-and-go meals from celebrated chefs, a spirited adventure in gin-making, or wine flights, there's something for every palate here.

Elevated Grab-and-Go Eats. Renowned chefs are redefining fast-casual dining with inventive concepts that deliver high-end flavors in a more accessible format. Here are three standout spots making headlines:

Paréa by Manoli: Known for his outstanding Greek-inspired cuisine, chef /owner Manoli Katsanevas brings his signature style to Paréa, a grab-and-go or fast casual dine-in gem where fast meets finesse. Fresh mezze and hearty gyros elevate your lunch break in mere minutes, or grab some items from the market side for later. "We started with doing pop-up lunches out of our main restaurant, and they were a huge success," Katsanevas said. "We do everything from scratch and use less but high-quality ingredients, just like at Manoli's. The point is to make people's lives easier." (320 E. 900 South, SLC)

Marcato Kitchen by Kyle Williams: Kyle Williams, formerly the Chef de Cuisine at HSL restaurant, rolled out Marcato—a casual Italian-American spot featuring an array of handhelds and pasta—in November 2023. Food is made-to-order by online ordering. Menu additions happen often, so be sure to stay in the loop. Expect the finest stromboli, all handmade and encapsulated inside a 72-hour fermented dough with many unique flavor profiles. Try the Bahn-Boli and the Bodega. "I have always tried to reinvent, I think that is important in the culinary world," Williams said. "When I was introduced to the Stromboli, I thought they were interesting, every bite is the same. The idea stuck with me." (751 W. 800 South, SLC) Tilte by Paul Chamberlain: A takeaway concept that doesn't skimp on sophistication, Tilte is your pop-up for a great Tonkatsu lunch and other inspired dishes packed with bold flavors. Food is made-to-order by online ordering. "Currently, I am offering things I like to eat, but the goal is to offer dine-in again with a farm-to-table tasting menu," said Chamberlain. Stay tuned! (1017 S. Main St., SLC)

A Refreshing Take on Beverages. Utah's beverage scene is brimming with innovative concepts for wine enthusiasts, spirit-lovers and craft beer fans alike. Here are must-visit destinations to sip and savor:

The Tasting Room: With curated tastings and flights spanning wine and spirits, this cozy downtown spot invites guests on a flavorful exploration of beverages from around the world. Small plates like charcuterie boards and Utah artisan cheese flights are tasty accompaniments to the beverage selections. Try the red wine milkshake for a fun twist. Owners Liz Frome, Terry Lyman, and Ryan and Kaleb Crafts (of Culinary Crafts) were all born and raised in Utah. "When we all discussed making this space a wine bar, we realized that nothing existed like this [in Utah], the way we wanted to do it," Frome said. "This is now a place that each of us would genuinely enjoy spending time in. We wanted it to feel like we were welcoming people into our own homes." (357 W. 200 South. SLC)

Melancholy's Book Club & Wine Pairing: Combining intellectual stimulation with a fine pour, Melancholy hosts intimate gatherings where wine pairings complement literary discussion. A perfect evening for bookworms and wine aficionados alike, "Books Take Flight" is the vision of Natalie Hamilton, Melancholy's sommelier, who pairs a unique wine selection with a book theme each month. "Pairing wine with a book is a new, fun thing for me," Hamilton said. "I like to choose wines that have unique stories themselves." Watch for more pairings (including Ritual chocolate) and events coming soon. (556 S. Gale Street, SLC)

Casot Wine Bar: Elevate your days with skillfully selected wines by the glass and bottle at this curated wine bar. Offering at least two new wines by the glass selections each week, with an inventory of 100 bottles on the wine list, owner Scott Evans prides himself on bringing new varietals to Utah. Casot is expanding with a location in Sugar House. "We are proud that this is a neighborhood bar. I love serving the same guests," Evans said. Whether you're a connoisseur or just want to unwind with a great vintage or learn more about wine by attending a wine education event, Casot delivers. (1508 S. 1500 East, SLC)

Craft Your Own Gin at Alpine Distilling: What's more adventurous than sipping a unique craft spirit? Crafting your own! Alpine Distilling in Park City offers an exclusive Gin Experience where you create a one-of-a-kind bottle tailored to your taste. The experience begins in their Distillers' Lounge, where you learn about botanical ingredients and design your blend from scratch. The staff distills your creation, which you can return to enjoy later that evening or the next day—perfectly bottled and labeled just for you.

"Experience the art of distillation with our Custom Gin Making Experience at Alpine Distilling's lounge in Park City. Featured in Forbes, on Bravo TV, PBS, and Travel + Leisure, this hands-on experience allows guests to craft their own one-of-a-kind gin using a selection of botanicals. By reservation only, this is a fun and interactive way to explore the world of spirits, perfect for enthusiasts and newcomers alike." — Sara Sergent, co-owner Alpine Distilling, (364 Main Street, Park City).

• Courtesy photo
• Surf and turf at Blind Rabbit Kitchen

New and Noteworthy
20 Recently-Opened Restaurants to Check Out
By Alex Springer

Though our local restaurant industry has had its share of ups and downs, the Wasatch Front has no shortage of local talent. From Taiwanese-inspired soup dumplings to Scottish pub fare, here are a few new and notable local restaurants.

Rouser (2 S. 400 West, 801-895-2858, rouserslc.com): As the de facto restaurant in the new—and swanky—Asher Adams hotel, Rouser has set the bar pretty high for itself. A charcoal-fueled Josper rotisserie is at the heart of Rouser's menu, so the heirloom chicken, porchetta and "Sundays only" dry-aged prime rib are absolute musts.

Zhu Ting Ji (5452 S. 1900 West): A sumptuous menu of traditional Taiwanese dishes is on full display at Zhu Ting Ji. For a bit of spectacle, check out the crispy fried pork that arrives in thick strips suspended from a wire rack. Of course, it's hard not to explore the restaurant's various soup dumplings and bao which are steamed to perfection.

Blind Rabbit (1085 E. 2100 South, 385-743-8007, blindrabbitkitchen.com): Generous portion sizes and a vibrant cocktail menu set this Sugar House restaurant apart from its neighbors. Its culinary concept takes a cue from the grillmasters of South and Central America as racks of lamb and tomahawk steaks get dressed up with tamarind and pickled pineapple.

The Bruce Scottish Pub (169 S. Rio Grande Street, 801-456-4252, brucepub.com): Founded by local descendents of Robert the Bruce himself, this downtown pub gushes with old-world charm. Classic Scottish cuisine like bangers & mash and tattie drottle soup adorn the menu, with plenty of local craft beers on tap. It's a great place to meet for a pre-movie bite.

Shawarma Shack (268 S. Main Street, 801-615-5003, shawarmashack.co): Downtown SLC is short on the kind of quick, bodega-style eateries that are commonplace in other metropolitan areas. Thankfully we have Shawarma Shack to capture the charm and quick service that makes these tiny eateries so special. Everything from falafel to halal beef hot dogs is on the menu, and the portions are enormous.

Beijing Restaurant (777 E. 2100 South, 385-881-3511): Salt Lake has welcomed a few places like this one that have worked to expand our local diners' perspective on the diversity and nuance of Chinese regional cuisine. This Sugar House restaurant has assembled a menu of traditional Chinese classics like mapo tofu and Chongqing-style chili chicken that you don't often see anywhere else.

Enrico's Deli (3778 Center View Way, 801-841-1990, enricosdeli.com): When in Utah, it can sometimes seem like genuine New York deli food is as exotic as anything you can find outside the country. Thanks to Enrico's Deli, locals can get a decent snapshot of New York's famous deli sandwiches. Enrico's flies its pastrami in from the Big Apple, so you know your Reuben sandwich has the goods.

Halgatteok (3390 S. State Street, Ste. 20, 385-585-6611): The Korean favorite known as tteokbokki has been slowly showing up on Utah menus over the past few years, but Halgatteok is our first spot completely dedicated to the dish. Located in South Salt Lake's Chinatown Supermarket, Halgatteok serves up a wide variety of this cylindrical, chewy rice cake tossed in crimson chili sauce, and it's always a delight.

Aker (9 Exchange Place, 385-295-4077, akersaltlake.com): The team at Aker has succeeded in crafting a menu that seamlessly blends Chef Jhonny Lopez's Latin background with classic Asian-inspired flavors. Chef Pae Randall is in charge of Aker's sushi menu, and it's one of the few local spots where you can get dry-aged sushi; the nigiri flight is a thing of beauty for sushi fans.

Koyoté (551 W. 400 North, 385-262-5559, koyoteslc.com): Salt Lake's ramen game has been elevated as of late, and locals can attribute a lot of that growth to Koyoté. Based in the Fairpark neighborhood, Koyoté has impressed its clientele with its meticulous preparation of classic chuuka soba or tantan-men. Koyoté has excellent appetizers as well, and its chill vibes are perfect for spending a few hours pondering the heady flavors of ramen broth.

Les Barbecue Sandwiches (12059 S. State Street, Ste. 80, 801-613-1586, lesbbq.com): Not only are the pulled pork sandwiches and barbecue ribs on point at Les Barbecue, but it's one of the few local spots where you can get oxtail. An experienced pitmaster with rockstar-levels of charisma, Les Rhodes, Jr. is a self-styled "oxtail king" who knows exactly what he's doing.

Roux (515 E. 300 South, 385-256-1367, rouxslc.com): Billed as a neighborhood eatery, Roux has created a perfect little niche for itself downtown. It's the kind of place that works well as the backdrop for a hot date or a casual gathering before hitting the town. Roux's menu blends local ingredients with both European and Asian influences, and the house-made focaccia alone is worth the trip.

Huckleberry Grill (335 W. 1830 South, Ste. A-B, 801-467-6984, huckleberrygrill.com): With its rustic decor and fast-casual service model, located in a shopping center next to Costco, Huckleberry Grill may not look like it's serving up some of the best food in town—but it most definitely is. The fact that Chef Eric Westover comes from a catering background definitely helps make Huckleberry Grill's menu pop while also keeping service fast and friendly.

Scelto (849 E. 9400 South, 385-542-3030, sceltoslc.com): It's hard to find a local Italian restaurant that puts in as much effort as Scelto. Scelto is the Italian word for "chosen," and it definitely applies here. Traditional classics like arancini and gnocchi are presented with an extensive wine list, making every visit a memorable occasion.

• Alex Springer
• The tandoori chicken at Bhansa Ghar

Bhansa Ghar (250 W. 2100 South, Ste. G, 385-420-4051, bhansagharut.com): Salt Lake has plenty of excellent Indian restaurants, but Bhansa Ghar's embrace of South Asian flavors has created something unique. Some highlights include the restaurant's lunch buffet—which includes classics like butter chicken and coconut korma—and the menu's "momo corner" for all things dumpling-adjacent.

El Cholo (2166 S. 900 East, 385-426-2166, elcholo.com): When it comes to Mexican restaurants, El Cholo is a bit of a legend. The restaurant's first location opened nearly a century ago in Los Angeles, and the Utah location is the brand's first enterprise outside of California. An institution in L.A., El Cholo is already on its way to greatness here in Utah.

Egg Break (193 W. 2100 South, 385-500-2705): It's a noble cause to dedicate one's restaurant to the humble breakfast sandwich, and Egg Break takes their mission very seriously. A wide variety of breakfast sandos—from the simple Scram and Cheese to the meaty Pastrami Nom Nom—are available, along with plenty of house-made juices and some truly excellent tater tots.

Silverside Deli (2121 S. McClelland Street, 801-935-4141, silversidedeli.com): Some delis are neighborhood haunts and others are excuses to get wild with the sandwich template, but Silverside Deli happens to be a little bit of both. The restaurant's menu includes hulked-out versions of classic deli sandwiches, but the real treat is the secret sandwich of the month.

Ramen Ichizu (915 S. Washington Street, Ste. 1A): Another pioneer in Utah's ramen revival, Ramen Ichizu is a cozy little spot where local ramen fans have started to converge. Chef Mike Harrison learned his ramen craft with Master Chef Takeshi Koitani at Tokyo's Rajuku Ramen School. From the marinated eggs to the rich ramen broths, Ramen Ichizu has got it all.

Contento Café (2280 S. West Temple, 801-455-1959, IG: @contentocafeslc): The Contento Café team has succeeded in creating a sustainable Mexican food restaurant that is packing some serious flavor. It's got all the classics on the menu, but they've all been through Contento's rigorous preparation process. Plant-based and organic options are all over the menu, and it's also not a bad place to stop in for a cup of coffee.

• Courtesy photo
• The Reuben combo at Feldman’s Deli

Global comforts
Utah restaurants celebrate the yummiest offerings of world cuisine.
By Alex Springer

One cannot truly assume the moniker of "world traveler" without making at least one stop in Utah. With all of the skiing, hiking, fishing and other outdoorsy recreational activities that are available in the Beehive State, it's definitely a place that lends itself to jet-setting. For those who are coming to us from beyond our nation's borders and are craving a little piece of home cooking, here are a few international comfort food dishes and where you can find them.

Mapo Tofu at Beijing Restaurant (777 E. 2100 South, Ste. A, Sugar House): This classic Sichuan dish is becoming more available in Utah, but the team at Beijing Restaurant is doing the best job. Its vibrant crimson sauce is packed full of numbing spicy goodness, the silken tofu has a glorious texture and you just can't beat a scoop of this over a pile of rice. This particular preparation strikes the perfect balance between the Sichuan peppercorn and the savory flavors imparted by the ground pork. Fans of the numbing spice that is common in Sichuan cooking will thoroughly enjoy this.

Tacos al Pastor at El Morelense (Multiple locations, elmorelense.com): El Morelense has been making some of the best tacos al pastor that you can get this side of Mexico. There is something magical about seeing that enormous rotating trompo carrying massive amounts of marinated pork, and it's even more magical once all that hard work hits the tortilla. They're small tacos, so there's really no shame in eating five or six of them if you're really in need of some comforting morsels. Once you've got them on your tray, hitting up the complementary salsa bar is a must, as all the trimmings you need to personalize your taco are well-represented. Those wishing to indulge in El Morelense's al pastor greatness will also want to check out the al pastor fries; they're truly amazing.

Pierogies and Bratwurst at Bohemian Brewery (94 W. 7200 South, Midvale, bohemianbrewery.com): Anyone craving something from the Bavarian playbook knows to hotfoot it over to Midvale's Bohemian Brewery. This popular brew pub looks like an alpine hunting lodge, and its menu of classic European dishes and draft beer on tap complement the space nicely. It's a true smorgasbord of sights, sounds and flavors that welcomes any international or domestic traveler. The dish that best encapsulates the Bavarian inspiration would have to be the pierogies & bratwurst, served with a side of house made spaetzle. You can smell the brats grilling as you approach the restaurant, and the meaty flavors and snappy texture do not disappoint. The pierogies are cooked to toothsome perfection on the outside and are stuffed with buttery, dill-infused potatoes. It all comes served with sauerkraut, bacon and onions and goes quite well with Bohemian's own Viennese lager.

The Reuben Combo at Feldman's Deli (2005 E. 2700 South, Millcreek, feldmansdeli.com): Travelers from the East side of the country will likely be in need of some classic Jewish deli to remind them of the sandwich shops of their upbringing. While Utah has its share of decent delis, those looking for something that more closely aligns with an East Coast style will want to check out the Reuben combo at Feldman's. From the caraway flavor of the rye to the fermented tang of the sauerkraut, this sandwich touches all the bases. The combo has a mix of pastrami and corned beef (so you don't have to choose), and it's got plenty of Thousand Island dressing to liven things up. Purists can of course go with either a straight pastrami or corned beef version, but you can't go wrong with the best of both worlds. Anyone who really misses East Coast deli vittles can even kick off their order with an excellent matzo ball soup for good measure.

The Lunch Buffet at Bhansa Ghar (250 W. 2100 South, South Salt Lake, bhansagharut.com): Though Bhansa Ghar is a bit new to the Utah restaurant scene, it's quickly becoming a haven for fans of Indian and South Asian cuisine. The regular menu has plenty of vibrant dishes to choose from—including an entire page dedicated to stuffed momos—but it's the restaurant's lunch buffet that really captures the essence of Bhansa Ghar. While the buffet lineup changes from day to day, you'll typically always see some butter chicken, biryani and coconut korma. Don't let the fact that it's being served up buffet style fool you—this is some of the best Indian food you can get locally. The butter chicken is replete with rich tomato flavor, the biryani is smoky, savory and extremely hearty and that coconut korma is just sweet enough to balance out all the spiciness from other dishes on your plate.