Servings at Tiburon are large and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden.

Salt Lake magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake magazine. Our guide has no relationship to advertising in the magazine or on the web.