Be a trendsetter. Take a lunch break.

Thanks, guys!

Here are a few of the media outlets that have reported on the death of lunch in the past few years: The Seattle Times. The Telegraph. The Guardian. Marketwatch. BBC. Forbes.

Mainly, these articles refer to the business lunch—business people have stopped drinking midday martinis and started eating working lunches—typing with one hand, eating with the other hand and holding the phone with another hand.

Oops. You can see we already have a problem. We’re overbooked.

Anyway, even though I usually eat lunch at my desk (I’m doing it now) I disapprove of it. I believe we think better, work smarter and more creatively when we take a break from the grind to eat, think about what we’re eating and converse with other humans.

So it’s good news that our SLC lunch options have recently expanded with new lunch hours offered by two of our top chefs. Both HSL (Briar Handly) and Provisions

Both restaurants offer some familiar-sounding lunch foods—hamburgers and fried chicken—but both places are truly chef-driven so expect creative innovation on the usuals as well as entirely new inventions.

Take a break to open your mind and your mouth.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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