Dining Guide
-
Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.
-
Caffe d'Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. Salt Lake magazine’s Dining Guide is a select
-
Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.
-
Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.
-
Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. Salt Lake Magazine’s Dining Guide is a
-
Colton Soelberg (Communal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural.
-
Most dishes come in either "hearty" or "petite" portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds.
-
Food is focused on the familiar-with-chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. Salt Lake magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited
-
A welcome addition to Holladay, Ryan Lowder's Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar.
-
Another offering from the prolific people at Proper Brewing, Craft is a beer snob’s dream, serving up local-only beers. You can check their rotating “On Tap” list on their website to see if they’re pouring your favorite, and the glass
-
Cucina Cucina has added a fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists. Salt Lake Magazine’s Dining Guide is a select
-
Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.
-
This longtime favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal.
-
Dented Brick Distillery A few years back a small group of “UTAH-ANS” (a.k.a. people from Utah) gathered over cocktails in their favorite watering hole and as usual they were discussing what they wanted to be when they grew up. Funny
-
Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums.
-
This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. Salt Lake Magazine’s Dining Guide is a select list of the best restaurants
-
A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.
-
Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. Salt Lake Magazine’s Dining Guide is a select list of the best restaurants in Utah, curated and edited by Salt Lake Magazine's editors.
-
American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.
-
A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.
