Dining Guide

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  • This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

  • Tosh's Ramen Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. Now with a second location. Salt Lake Magazine’s Dining Guide is a select list of the best restaurants

  • Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie.

  • Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. Salt Lake Magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake Magazine’s Executive Editor Mary Brown Malouf. Our guide has

  • Tulie Bakery

    You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.

  • This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake.

  • The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

  • Valters Osteria Valter Nassi’s restaurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. Old favorites include a number of table side dishes. Salt Lake magazine’s Dining Guide is a select

  • This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.” 

  • Veneto Ristorante This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food

  • Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excellent. Salt Lake magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake

  • Vertical Diner Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. Salt Lake Magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake Magazine’s Executive Editor Mary

  • Open seasonally. Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality are a must. Salt Lake magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake

  • Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. Salt Lake Magazine’s Dining Guide is a select list

  • Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

  • This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

  • Wasatch Brew Pub

    Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option.

  • We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. Salt Lake Magazine’s

  • Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

  • Windy Ridge Bakery

    One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.