salt Lake magazine Dining Award winners pull flavors, ingredients and techniques from cuisines all over the world, becoming ever more particular in the source of their ingredients. Take a peek into the pantries of Utah’s best restaurants.

The Secret Ingredient: Lemon Vinaigrette

“When we are putting the final elements on a dish at Handle or HSL the same statement reverberates: just finish it with lemon vinaigrette and Maldon sea salt,” says Handly. “That redundant phrase has become our little ongoing joke in both restaurants. The two ingredients add balance, texture and seasoning to any dish. We use a lot of local herbs and greens to garnish everything, so the lemon vin and Maldon salt brighten those up as well. The vinaigrette has just four ingredients- fresh lemon juice, olive oil, simple syrup, and salt. We zest all our lemons prior to juicing, then blanch and dry a bit. The zest is then mixed into our version of fines herbs: includes Italian parsley, chives, chervil, and cilantro.


2019 Dining Award Winner HSL

Repeatedly Named one of the finest chefs in Utah, HSL chef-owner Briar Handly can’t stop playing with his food. The menu changes frequently and Chef plays musical plates as often- the famous fried chicken may be the same but one visit it might be sided with “parsnip bacon,” (a vegetable we’re going to be seeing a lot more of); another time with butternut squash soubise.

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