Best of Southeastern Utah
Hell's Backbone Grill 

Keep it simple: We love the Moqui Mac. The comforting casserole of mac and cheese with chiles and tomatoes has been on the menu since the get-go. May it never leave.

Our girls at the grill get more ambitious every year. They started with a restaurant and garden, and now they run a chicken ranch, an orchard and a farm, where they grow more than 12,000 pounds of produce a year. And a restaurant that’s won national attention. Along the way, they’ve made friends from all over the country. We’d award them halos if we could. 20 N. Hwy 12, Boulder, 435-335-7464

Best of Southwestern Utah
Painted Pony

Stellar sideways: Grilled ribeye is good, but stilton fritters are fabulous.The hardest trick a restaurant can pull off is longevity. Keeping a loyal clientele satisfied while tempting a new crowd is a balancing act, but it’s one trick this pony has down pat. The Ancestor Square location seems classic, not fusty, and the pace is refreshingly measured. You may be dismayed to see coconut shrimp on the appetizer list, and we don’t blame you, but go on to the bacon wrapped duck with celery root puree or the juniper-brined pork chop with a blue cheese–stuffed pear, and you’ll see how good updated traditions can taste. 2 W. Saint George Boulevard, St. George, 435-634-1700

Best of Central Utah
Pizzeria 712

Take our word for it: It’s a pizzeria, but don’t skip the pork confit. 

Or whatever else is on the seasonal “a little something” list. The original Heirloom Group restaurant, 712 takes all the company values—local, sustainable, handmade, low-key, unpretentious—and piles them on top of a pizza. 320 S. State St., Orem, 801-623-6712 

Best of Northern Utah

We’re not joking: Order the day’s cut of Himalayan yak. It’s low in cholesterol, lower in fat than skinless chicken breast, half the calories of regular beef, and it comes with shrimp and grits, bacon, roasted red peppers, caramelized onion, jalapeño and spicy beurre blanc. 

Despite all the classy retail on 25th Street, Ogden still exudes a whiff of rougher days, miners and motorcycles. Jasoh is a different story. In its upstairs sanctuary, good food and wine are being served with a flair that would flatter a more cosmopolitan town: lamb carpaccio, balsamic-marinated duck, salmon with curry-maple quinoa. Invention like this (tenderloin with seven-hour Brussels sprouts, scallops with parsnip puree and cashews) is balanced by a straightforward pub menu on the other side of the bar and augmented with frequent wine dinners. Jasoh is a restaurant with a mission. 195 25th Street, Ste. 6, Ogden, 801-399-0088

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