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Chef-owner Tyler Stokes calls it American Craft Food, which can mean whatever he wants—mousse made of smoked chicken liver, pappardelle with braised rabbit and preserved lemon, seafood chowder with coconut milk and curry. Influences from all over the world are whirled in the chef’s flavor-brain and emerge as melting-pot miracles. The diner’s job is to trust. Cauliflower with nam prik and pink peppercorns? Yes.
Featured Image: Bone marrow with house-pickled vegetables and mustard seed.
3364 S. 2300 East, SLC | 801-410-4046 | www.slcprovisions.com
Photography by: Adam Finkle