Community
Nomad Eatery: Alamo of the West Side
Here is described only three of 26-plus variations making up the food card presented by Nomad, and we haven’t even touched their red-brick pizza oven ($10–12) or dessert ($4–7) selections. Straightforward, fast and casual: There are way too many excellent combinations of satisfaction for one not to keep coming back. … read more
Salt Lake Magazine’s 2018 Dining Awards
Salt Lake’s food scene is booming to say the least, and there is one place in particular that has continued to recognize the talent of Utah’s best chefs and restaurateurs: Salt Lake Magazine. … read more
Afghan Kitchen: Nosh-E-Jaan or Good Eating
Afghanistan has a history of expertise in cooking and hospitality, along with a passion to serve guests a spread of food. Afghan Kitchen lives up to its heritage. The restaurant is unassuming from the street, but don’t let that fool you. There is something to be said for simplicity. … read more
Tonkotsu Shabu Shabu Bar
Utah’s need for cold-weather comfort food has looked to Japan’s hot foods as the ramen craze took over. But there’s more! Enter Tonkotsu Shabu Shabu. … read more
Celeste Ristorante: Authentic Italian Fare
I look forward to many return visits to Celeste Ristorante. There is so much more that I am eager to try, from the housemade salads and antipasti to the myriad pasta combinations and the selections of fish, beef and even wild boar. … read more
Pallet: Spooning Up Something New
Currently rated No. 28 out of 1,205 restaurants in Salt Lake City on TripAdvisor, Pallet is extremely underrated when it comes to its online popularity. … read more
Salud to Life, Tequila and Mexican Fusion
Here in Salt Lake, the off-the-beaten-path Frida Bistro delivers the subtle yet powerful essence your taste buds crave. … read more
Bamboo Revolution: Daniel Wagner and NaturePonics
Daniel Wagner’s goal for NaturePonics is to revolutionize the way we grow and source our food. This means eradicating practices that destroy the environment. … read more
Living Off the Land with Rockhill Creamery: Utah’s Micro Dairy
While some cheeses take less work to create, the ones made at Rockhill Creamery are all raw, and it can take hours just to turn 100 gallons of milk into 100 pounds of cheese. … read more
Power to the Pizza: Chef Michael Richey Brings Central Italy...
When Chef Michael Richey opened Fireside on Regent earlier this year, he made sure to bring the same attention to authenticity that he instilled in Picco. … read more