Eat & Drink

Summer in a Cone

"Anything you could serve on a cracker or crisp you can serve in a cone,” says caterer Meagan Crafts, of Culinary Crafts in SLC. Crafts’ team creates cone recipes using wontons, bread, chocolate,...

Utah Field Guide: Dirty Soda

It started in 1980, we believe, with 7-11’s Big Gulp, a hitherto unimagined 32 ounces of icy soda. And then came the Super Gulp. We scoffed at its 44-ounce, ante-upping serving size....

The Best Chocolate Chip Cookie in Utah (And Some Others That Are Damn Good)

This article was originally published in the July/August 2018 issue of Salt Lake magazine. We are sharing it again today to celebrate National Chocolate Chip Cookie Day. The room was strangely quiet when...

Fork It Over: Watermelon Granita

It’s the summer’s coolest dessert. Or snack. Or intermezzo. Or anything, really. And you can make granita in just three easy steps. Cool and crunchy, the easy-to-make granita is a semi-frozen summer...

Utah Restaurant Workers: It’s a Wage Shortage, Not a Labor Shortage

In early 2020, Emma was enjoying what was in many ways a dream job. Emma describes herself as “obsessed with the restaurant industry,” and after working in restaurants since she was a...

It’s All in the Mix: Ras El Hanout

Herbs and spices are the palette of the kitchen—knowing how to mix, match and balance them is the mark of a true chef, one who can imagine flavor. For a long time,...

Where to Eat in Midway

Midway has quickly become Utah’s worst-kept secret—the city known for Swiss Days and the Homestead Crater is growing rapidly. So many tourists, Salt Lake day-trippers and new residents are drawn to Midway’s...

Where to Get Mac and Cheese in Utah

It’s National Mac and Cheese Day! And while we definitely don’t need a holiday as an excuse to eat the ultimate comfort food combo of pasta and cheese, we also won’t pass...

Utah Restaurant Industry Posthumously Recognizes Salt Lake’s Mary Brown Malouf

After missing a year in 2020, the Utah Restaurant Association Restaurant Industry Awards Gala returned to honor excellence within Utah’s foodservice industry. Among the honorees, the late, great Salt Lake magazine editor...

Hearth and Hill Celebrates Summer With New Menu

Even as many of us (tentatively) approach normal as the pandemic subsides, local restaurants’ innovations in takeout and delivery are probably here to stay. Still, there’s something exciting about gathering with people—real...

Road Warrior: The Food Truck Rumbles Back Onto The Scene

For some people, food trucks are simply convenient. A fast and easy way to try a variety of diverse cuisine, on the go, miles ahead of your typical fast-food fare. For other...

Bricks Corner Motors Into Town

What is this monster? One thing for sure, it is so not gluten free. This, dear readers, is a slab of Detroit-style pizza from Bricks Corner. While not a new thing in...

Taco Trend: Try Birria Tacos at La Casa Del Tamal

If you’ve spent the past several months hungrily scrolling through TikTok’s “For You” page or getting inspiration from Instagram foodies, you’ve probably come across birria tacos. Birria is a Mexican stew traditionally...

Tools of the Trade: Home Bar Essentials

It’s not like we’ve been popping down to our local pub for a quick one of late. And, while we miss the charms of a regular crowd and the bartender who knows...

‘Thaimes’ Two: Pair of Restaurants Highlights New Direction for Park City Cuisine

The two Thai restaurants are a mere .3 miles apart, but even that measure exaggerates the true distance—a few hundred feet as the crow flies—owing to Kimball Junction’s labyrinthine layout. A pair...

Where to Get Fried Chicken in Utah

Briar Handly of Handle in Park City and HSL in Salt Lake might have started the fried chicken invasion of Utah—when HSL first opened, it was the fried chicken everyone was talking...
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