Wednesday, November 25, 2020

AMERICAN FINE DINING

The Huntington Room at Earl’s Lodge  Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. $$

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088.  $$$

AMERICAN CASUAL

The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. $$

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. $$

Union Grill  The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. $$

BAR GRUB & BREW PUBS

Beehive Grill  An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. $

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. $$

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy sandwiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. $

CHINESE

Mandarin The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. $$

ITALIAN & PIZZA 

The Italian Place  A great sandwich is about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. $

Marcello’s  Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. $ – $$

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. $$

Rovali’s Ristorante This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. $$

Zucca Trattoria  Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. $$ – $$$

STEAK

Maddox Ranch House  Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. $ – $$

Happy Friday! We all know the best way to celebrate the end of the week is with a cocktail 😉! ⁠

🍸 And our next highlighted cocktail is the perfect way to start your weekend. @alibislc's 'Far From The Tree' by Clif Reagle:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. Utah Honey and Akane Apple Shrub⁠
.25+ oz. @waterpocketdistillery Snow Angel .25 oz. lemon juice⁠
Barspoon of simple syrup⁠
2 dashes Regans Orange Bitters⁠
Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.⁠

“My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub.⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Clif Reagle!
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Yes. Thanksgiving is going to be different this year. So instead of stressing out to prepare a meal, help support local restaurants who need our love this Thanksgiving. 🦃⁠

Restaurants are doing what they can to make this Thanksgiving seamless for us. With offerings of curbside pick up, meal kits, and even delivery, ordering out this Thanksgiving seems like a no-brainer.⁠

Oh and did we mention no family-sized mess to clean up afterward? That’s a win-win in our book. 😉 Check the link in bio for full list of restaurants. 🍽️
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Don't forget to vote in our 2020 Cocktail Contest!! 🍸🍹🥂⁠

Our next highlighted coktail is @thecopperonion's “Not Today Satan” by Frank Mealy:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1)⁠
.75 oz. lemon juice⁠
Preheat glass with hot water. Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.⁠

Mealy is a full-time bartender for the Copper Group. “Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.”⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Frank Mealy!
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Our 2020 Cocktail Contest is live!! 🍸🍹🥂

We’ll be highlighting our cocktail contest contestants throughout the next few weeks. Starting with @takashi_slc’s “Red Dirt Garden” by Crystal Daniels:

- 1.5 oz. Amaro Bilaro
- .5 oz. @shdistillery Barrel-strength Rye
- .75 oz. Lemon juice
- 1 oz. Red rice orgeat made with @redbuttegarden botanicals
- Pinch of Jacobsen Salt from @caputosmarket

Daniels garnished her cocktail with banana leaves and an edible begonia- if you can’t get the begonia, another colorful edible bloom will do. 🌺

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂

Link in bio to vote!
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Did you know that the first woman to cast a ballot in the United States voted right here in Salt Lake City?

In 1870, on her way to work as a schoolteacher, Seraph Young stopped by SLC’s old City Hall—right across from the Capitol—and made history as the first woman to vote under a women's equal suffrage law.

Like many of us, Young voted early in that election simply because she had to get to work on time. Her story reminds us of the power ordinary people have to make history. Now, get out and vote!

Photo: Ron Fox
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Our November-December issue is on stands now!!⁠

And our annual cocktail contest is open for voting! Take all precautions, support our hardworking hospitality community and remember to smile. 🍹🍸🧉⁠

Pick up a magazine, grab a cocktail and vote! Happy November, everyone! ⁠

Check the link in bio to vote.
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Trick or treat? COVID cases are getting scary.

111K confirmed cases and 601 deaths in Utah.

Link in bio for a little op-ed on face masks. 😷
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Here in Utah, we live on the traditional and ancestral homelands of the Shoshone, Paiute, Goshute and Ute Tribes. Today we celebrate the people who first called this land home. We remember the struggles and tragedies they endured and recognize the fight for justice and autonomy that Indigenous Peoples still face. ⁠

Go to the link in bio to give to Diné Bikéyah and support Bears Ears. 🏜️
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Last night’s vigil for Breonna Taylor. ...

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